Two Words.....The CHEF

Dietary Fober and much more

2011-10-30T07:55:00.000-07:00

DIETARY FIBER

Wecan define a dietary fiber in the following way:

Dietary fiber or sometimes roughageis the indigestible portion of plant foods having two main components:

Soluble (prebiotic, viscous) fiber that is readily fermented in the colon into gases and physiologically active byproducts, and
Insoluble fibre that is metabolically inert, absorbing water as it moves through the digestive system, easing defecation.

It reduces cholesterol, regulates blood sugar,cancers and obesity, checks constipation, colitis and colon cancer and evenhaemorrhoids. An adult's recommended daily intake of fibre is 25-30gm.

1. Here are easyways to lower your blood pressure-

High bloodpressure or hypertension is a medical condition where the arterial bloodpressure increases.

The reasonscould be too much stress, obesity, high intake of salt, diabetes etc. Theprobability of cardiovascular diseases such as heart strokes, heart failure,kidney disorders, heart attack etc increases with a high BP.

Given belowis a list of 10 foods that can help you lower down the blood pressure:

Spinach: It contains magnesium, folate, iron, vitamin C and is veryhealthy for your body. Even if you don't like it, make sure that you includethis nutrient rich vegetable in your diet as it contains those key ingredients.

Banana: It is richin potassium which is perhaps the most important nutrient to lower down thehigh blood pressure. A banana a day keeps the high blood pressure away. Itassures you of good health.

Kiwi: Of late, the kiwifruit is being prescribed to battle hypertension.Rich in potassium and Vitamin C, it helps lower down the BP. Kiwis are alsorich in an antioxidant called lutein, which, it is thought, might help fightthe disease.

Skimmed milk: Easily available and a part of daily consumption. Itcontains plenty of calcium and vitamin D and the two nutrients team up to bringdown blood pressure.

Garlic: A single clove of garlic does wonders. It has several propertieswhich help prevent clotting and thickening of blood vessels. Also, it caneasily fight the damage caused due to high BP.

Beans: Kidney, pinto, lima and black beans are some types of beans youshould include in your daily diet. Beans are rich, both in magnesium andpotassium, capable of decreasing the high blood pressure.

Broccoli: Oozing with potassium, it also contains chromium which fightsagainst the cardiovascular diseases. It controls the blood sugar and insulinlevels.

Celery: It contains an ingredient called phthalide which rests the musclesof the vessels and aids in the smooth flow of blood. Besides that, celery has avery calming effect and is highly recommended if you are prone to stress.

Tomatoes: It contains an antioxidant lycopene, which is known tosignificantly reduce the high blood pressure. Also, tomatoes are rich incalcium, potassium, vitamins A, C and E, all the essential nutrients requiredto curb the problem.

Others: Apart from the nine foods mentioned above, sunflower seeds,olive oil, avocadoes, papaya, dark chocolates and various juices are helpful inbringing the blood pressure levels to normal. It is advisable to eat vegetablesand fruits rich in potassium and calcium. Intake of salt (which containssodium) should be minimized. Avoid eating fried stuff.

1. Five foods to beat your blues

We've all heard it times and again that sitting all day long at the deskisn't really good for the health. Sadly, there aren't any feasible alternativesto this mode of working. While you can't just leave your job, you can surely dosomething which is beneficial for your health. Eating the right kind of fruitscan help you overcome the negative effects of sitting like a robot all day.

Here are five power foods you can enjoywhile sitting at your desk. They can work wonders for your heart, bloodpressure, and can even improve your memory and concentration.

Walnuts

Some new researches have pointed out that walnuts have more (and betterquality) antioxidants than almonds, peanuts, pistachios and many other nuts.All nuts have been found to improve lipids and can reduce the risk of heartdiseases. Walnuts have also been found to enhance cognitive and motor functionin animals with Alzheimer's. Experts recommend seven walnuts a day.

Cup of Green Tea

Polyphenols, one of the major ingredients of green tea, is known to helprepair the damaged DNA and stimulate the immune system. Besides, research showsthat green tea also helps in reducing the risk of cancers, including skincancer and prostate cancer.

Popcorn

If there ever was a list of healthy snacks, this is definitely going tobe on the list. In fact, many say that popcorn is the healthiest snackavailable. It is 100 percent whole grain and is big on fiber and antioxidants.If you can air-pop your popcorn and add a minimal quantity of salt, you'd havethe best popcorn, say experts. If your office has a microwave, just make sureyou bring a pack of low sodium popcorn to work.

Dark Chocolate

This, too, contains those powerful antioxidants called Polyphenols whichcombat the risk factors (like oxidation of LDL cholesterol) for heart diseasesand also inhibit clotting. Studies have also indicated that consuming a smallbar of dark chocolate daily can reduce blood pressure in people with mildhypertension. Caffeine, another active ingredient of dark chocolate, can giveyou that much-required kick and a boost in concentration levels.

Fruits

Not only they help you conquer that “false hunger”, they are alsobrimming with nutrients which are needed to keep you going all day. You canchoose between apples, bananas, mangoes, oranges, papayas etc. but make sureyou carry some fruits to the office on a daily basis.

2. Top 10 thingsthat prevent weight loss

According to the records,those traps include:
1. Traditional diet andexercise advice that is all wrong.
2. Motivation that ismisdirected. The choice needs to be: Which do I value more? A chocolate bar nowor a longer and healthier life with my family?
3. Eating when we arereally hungry.
4. Burning the candle toolate, is counterproductive to fat burning. A good night's sleep burns fat andkeeps us from eating.
5. Dieting and aerobicexercising together reduce calories, so primitive starvation-survivalmechanisms kick in making the brain scream for food.
6. Boredom.
7. Hanging out with an overeating, unimaginative crowd.
8. Manufacturers make foodsaddictive by using sugar/fat/salt combos.
9. Manufacturers make foodsaddictive with chemicals and preservatives.
10. Commercials could makeanyone hungry.

3. Top tips for boostingyour sexual fitness

Sex stamina advice for men

Sex isn’t just about self-satisfaction. In fact, if you really want to scorehigh in the sack, it’s essential you build up your sexual stamina to last thedistance and keep your other-half happy. Thankfully, a number of simple tipscould help you on your way to a more fulfilling sex life. By following certainroutines and adopting a few easy exercises, you’ll soon have the ladies queuingup around the block ... and improve your fitness in the process!

Staying fitand healthy for better sex

Sex may appear simple enough to master (unless you’re an inexperienced teenageror 40-year-old virgin fumbling around in the dark that is). However, if youreally want to boost the potency of your passion, it might be time you triedsome of the following techniques ...

    * Working out groin muscles — If you often findyourself hobbling around with muscle pain the morning after a steamy night ofpassion, it might be useful to regularly stretch your groin, keeping it primedand ready for even the most outrageous sexual position. Basic groin stretcheswill better-prepare your body for a forthcoming sexual epic, so make sure youregularly try out a few when you get chance!

    * Building arm muscles — Sexual stamina can requiregreat upper-body strength, depending on which coital position you’re planningto adopt! It may therefore be an idea to enjoy the occasional free-weightssession, gradually toning up your arm muscles. We’re not saying you shouldbuild yourself up into a beefcake Adonis overnight. However, the odd bout ofupper-body exercise could really keep you energised for longer-lasting sex.

    * Staying mentally focused — An obvious one this, butif you really want to make the most of your sexual encounters, it’s vital youdon’t let the possible repercussions play on your mind. Avoid worrying and allowyourself to stay focused in the bedroom by taking adequate precautions beforeyou hop into the sack. Protect yourself against the perils of pregnancy scareswith decent contraception and you’ll feel all the better for it.

    * Reducing alcohol consumption — If your nightlyroutine consists of downing the odd beer (or seven) at the local bar, beforestumbling home for a swift night of passionate fumbling with your other half,you may need to reassess your thirst for booze. Alcohol can seriously damage yoursexual virility when consumed in heavy doses, with its depressive naturedampening testosterone levels. A few drinks with the lads may help keep upsocial appearances, but they certainly won’t keep up things in the bedroom. So,unless you want to suffer the wrath of a moody spouse, unfulfilled by yoursemi-cocked sabre, try and take it easy, else the only hot date you’ll bemaking will be with that lonely single-bed in the spare room.

    * Improving blood-flow — Before you sprint to thedoctor’s at the first sign of erectile problems, try and adopt a more naturalway of increasing the blood flow to your groin, without the aid of Viagra. Byregularly flexing and massaging your body’s central groin muscles, blood willstart to flow more readily in that area, allowing you to stand to attention forlonger in the bedroom.

    * Flexing the abdominal muscles — Whilst your torsomay currently appear more of a flabby twelve-pack than a toned six-pack, alittle abdominal exercise could go a long way in boosting your sexual stamina.The abs are key to providing bursts of sexual energy, driving the groin bythrusting it forwards and then releasing it. As a result, a few daily crunchesor sit-ups could really develop your sex life, preventing you from flopping downonto your partner with sheer exhaustion in the middle of a bedtime romp. Sobuild up those belly muscles and you’ll be feeling abs-olutely fabulous in notime!

    * Loving thyself ... but not too much — It won’t makeyou go blind, but ‘self-love’ could certainly damage your chances of making apotent first impression. What could be worse on a hot date than whipping offyour boxer shorts to reveal ... well, not much at all really? Self-pleasure maywhile away the lonely nights between dates but it certainly won’t do much tostrengthen your credibility in the presence of a female. No matter howdesperate you get, try and save your energy for the real thing ... after all,sex is a marathon, not a sprint.

    * Stretching the quads and calves — Cramp is a bigturn-off in the bedroom, with the quads and calves notably susceptible tosudden bouts of tightening pain. As a result, regularly stretching your legmuscles could seriously heighten your sexual experience, easing them into thedemands of flexible sex-ercise. Don’t let muscular pain cramp your style ...work-out those quads and calves and you’ll soon feel the benefits.

Sex shouldn’t just be about making a quick entry and an even quicker exit.Instead, if you really want to enjoy a night of steamy passion and appease yourpartner in the process, it might be worth undertaking a few extra-curricularexercises and lifestyle tweaks to truly reach your optimum performance. Sexualstamina won’t come overnight but hopefully you will!

The top 5 high fiber foods below:

Flaxseed: In addition to both soluble and insoluble fiber, flaxseedis rich in omega-3 fatty acids as well as cancer-preventing agents calledlignans. You can sprinkle ground flaxseed on yogurt, salads or cereals to add aget some flavour while consuming them.

Whole Grain/Bran: Cut down on maida and add more and more whole grain itemsinto your diet. Use whole wheat flour, exchange your regular pasta with wholewheat (which contains 6.2 gm of fibre per cup of serving). Oatmeal and cornbran are also two good fibre-rich foods. It contains 12 gm of fibres while 30gm of corn bran has 22 gm of fibre.

Nuts: Pistachio, almonds and walnuts have been known as greatsources of protein. Little do the people know that they are also excellentsources of fibre. Raisins are oozing with both soluble and insoluble fibres.About 5 gm of raisins each day can prove to be extremely beneficial for yourhealth.

Greens: Not only are green leafy vegetables great sources of ironand beta-carotene, they are also full of fibrous content. Just a small cup ofcooked greens such as spinach, turnip greens, and beet greens has 4-5 gm offibre on offer. A medium size pear can give you at least 5 gm of of fibre and alarge apple has 3.3 gm of fibre in it.

Legumes/Beans/Lentils: Beans have some of the highest amount of fibre that is availablein foods. One cup of black beans or kidney beans can have as much as 15 gm offibre or even more! With more than 15 gm per single cup of serving, lentils aresecond only to split peas when it comes to fibre content in vegetable sources.

regional delight !!!

2011-06-29T07:09:00.000-07:00

Its always fun to do some new stuff for guests who love to taste and experiment with their taste buds and things become even more intrusting when traditional food being served in its original style as it use to serve in past time.

This was Michael Krape who wish to have some traditional food as this was his first visit to India and because he was a Generalist by profession so he was even more intrusted to unfold some food mysteries of Indian cuisine.

We decided to give him Rajasthani regional food in traditional style but we were little scared also because Michael had very less interaction with Indian cuisine and it was our challenge to serve him typical regional food and then another catch was that he have to eat that food by his hands not by cutlery. Therefore first time in life Michael was going to take the cutlery with him after his dinner.

The Menu was-
SOUP-
tamater nariyal ka shorba (tomato and coconut soup- not form that region as soups are not that common there)
SALAD-
Mix green salad with roasted cumin and lemon dressing
MAIN COURSE-
Safed mans
Dal bati choorma
Besan kaa baingan
Papad ki sabji
Gatta curry

Jodhpuri Pulao
Pramtha
Raita

Kathal ka Ashar
Aloo ka Achar
Papad
Lahasun ki chutney

Michael was accompanied by his naturalist Payal and we laid their covers in Indian style where we removed the table and chairs from the dining area and placed low size table (chauki) and mattress (gadda). We placed kurta and payjama in his room as a gress code for the night which was again a catch for him as he never know that what we are going to do and why we asking him to were that costume which he never had in his life.

After cocktails when we took him for dinner he was freaked out after looking the set up and the traditional Indian welcome with arti tikka and foot bath before sitting to the dining place.

We served the soup in a regular way but after soup when we given the finger bowl to Michael he could not able to understand why so early we are giving him finger bowl. Then I break the silence and told him that today you are going to eat with your hands without cutlery and as a perfect guest he nodded his head in acceptance.

We placed leaf plates in front of Payal and Michael and serve them the above menu and then demonstrate the way how to eat the food by hand to Michael. Michael was not be-leaving that he is sitting crossed legs and eating through his hands, he enjoyed the meal and he was so glad that we serve him food in that way.

It was a perfect cultural display more then a cuisine display and i love to this kind of work because it gives your real satisfaction.

Spicy or Hot, hot and spicy, very spicy but not Hot

2011-06-27T21:53:00.000-07:00

There is a big misconception and wrong understanding about Indian food that its always hot and some call it spicy. I love to make my food spicy rather hot because if one will not infuse the flavour of spices in food then it is not an Indian food. Therefore this is very important to know that spicy does not guaranty every time that food will be hot, so spicy and hot are to different things but in case of Indian cuisine they generally misunderstood.

In a broader way there are three categories of spices which are generally used in Indian cuisine-

Strong flavour spices- Mace, Nutmeg, clove, Black cardamom, cinnamon, black pepper and bay leaf. The combination of these spices also known as Garam ( hot) Masala (blend of spices). It should not be mistaken here again by the meaning of garam masala, because garam means hot so it makes the food hot. No it is called garam masala because the the spices used to make this blend gives warmness to body and at the same time excess use of these spices can create loose motion, burning sensation and even makes food bitter also. Garam Masala normally used for non vegetarian dishes and some times for vegetarian dishes.

Mild flavour spices- cumin, coriander, turmeric, saffron, fenugreek seeds and dried leaves, carom seeds, green cardamom, Asafoetida and fennel seeds etc. These all spices having mild and sweet aroma generally and commonly used for vegetarian dishes.

Aromatic Spices- Sandalwood powder, Vetiver(khus) root dried , Rose petals, Cassia (unopened flowers of cinnamon tree) buds, Stone flower, Fennel seeds, Beetle Tree Root, Camphor, Dry ginger, star anise along with some selected spices from the above to categories make a special blend of spices called aromatic spices. Aromatic spices are used for biryani or Indian pilaf.

So the above all spices are to make Indian food spicy and full of flavours but they do not make food hot the only spice who is responsible for making food hot is chilly. Though if one knows how to use the spices can do wonders because Indian cuisine is rich in use of spices and having potential to tingle any bodies taste buds.

Some More Indian Salads

2011-06-19T22:50:00.000-07:00

BABY POTATO SALAD WITH PISTACHIO, TEMPERED WITH MUSTARD SEEDS AND DRESSED WITH LEMON CORIANDER DRESSING
S.No. Ingredients Qty. Unit
1 Baby potatoes 0.2 kg
2 pistachio 0.025 Kg
3 mustard seeds 0.005 Kg
4 roast coriander pwd 0.01 Kg
5 Salt 0.005 Kg
6 lemon 2 No
7 Salad oil 0.025 Ltr
8 green coriander 0.005 Kg
METHOD:
1. boil the baby potatoes with skin and cut into two.
2. Make the dressing by adding lemon juice, salad oil, salt and roasted cumin pwd and mix them well.
3. Tamper the mustard seeds in a little oil and keep aside.
4. Now take a mixing bowl put boiled baby potatoes in that sprinkle tampered mustard seeds and dressing.
5. Mix them well and correct the seasoning.
6. Arrange them in a serving bowl and sprinkle pistachio nuts over it.

GREEN BEANS, JULIENNE OF RED ONIONS DRESSED WITH YOGHURT, GINGER AND GARLIC DRESSING
S.No. Ingredients Qty. Unit
1 Green beans 0.15 Kg
2 red onion 0.1 Kg
3 salt 0.005 Kg
4 yoghurt 0.05 Ltr
5 ginger 0.01 Kg
6 garlic 0.01 Kg
7 Salad oil 0.05 Ltr
8 green mint 0.005 Kg
METHOD:
1. Wash green beans in running water thoroughly and cut them into 2 inches size.
2. Boil green beans in salted water and strain them in ice water and keep them aside.
3. Cut the red onions in juliennes.
4. Make the dressing by whisking the yoghurt in a mixing bowl thoroughly to avoid the lumps then add ginger garlic paste, salad oil and salt. Whisk the dressing again to mix all the ingredients well.
5. Take a separate mixing bowl and put the green beans and red onions in it. Now pour the dressing over it and mix them well.
6. Correct the seasoning and arrange the salad in serving bowl.
7. Garnish the salad by sprinkling the fresh broken mint leaves.

SPICED CARROT SALAD WITH SESAME SEEDS CURRENTS AND CORIANDER DRESSED WITH HONEY, GINGER AND CUMIN DRESSING

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S.No. Ingredients Qty. Unit
1 Carrots 0.25 kg
2 Raisins 0.01 kg
3 Salt 0.005 kg
4 Honey 0.05 Ltr
5 Ginger 0.01 kg
6 roasted cumin pwd 0.01 kg
7 Salad oil 0.025 Ltr
8 green coriander 0.005 kg
METHOD:
1. Wash the carrots in running water thoroughly and take and peel them.
2. Take out thin and long shavings of carrots by the help of peeler and keep aside.
3. Wash and peal ginger and squeeze out the juice.
4. Make the salad dressing by mixing the salad oil, honey, salt, roasted cumin powder and ginger juice well.
5. Wash and drain the currents and keep them aside.
6. Take the mixing bowl and put carrot shavings into it and sprinkle currents over it now dress this with the prepared dressing.
7. Arrange the salad in serving bowl and garnish it with freshly chopped coriander.

CHANA CHAAT DRESSED WITH LEMON, ROCK SALT AND PEPPER DRESSING
S.No. Ingredients Qty. Unit
1 Kabuli chana 0.15 kg
2 red onions 0.05 kg
3 rock salt 0.005 kg
4 green chilies 0.01 kg
5 chat masala 0.005 kg
6 roasted cumin pwd 0.005 kg
7 lemon 2 No
8 green coriander 0.015 kg
9 olive oil 0.015 ltr
METHOD:
1. Soak the Kabuli chana for at least 6 hours then boil them it till tender.
2. Chop the red onions, green coriander and green chilies and keep them aside.
3. Squeeze out the lemon juice.
4. Take a mixing bowl and put boiled Kabuli chana in it then add chopped ingredients.
5. Now add rock salt, lemon juice, chaat masala and roasted cumin powder and mix them well.
6. Arrange the salad in a serving bowl and garnish it with the sprigs of fresh coriander.

ROASTED AUBERGINE SALAD DRESSED WITH FENNEL VINAIGRATTE DRESSING
S.No. Ingredients Qty. Unit
1 Aubergine 0.25 kg
2 Ginger 0.015 kg
3 Garlic 0.015 kg
4 Tomatoes 0.1 kg
5 roasted fennel pwd 0.01 kg
6 Salt 0.005 kg
7 Salad oil 0.01 Ltr
8 black pepper 0.005 kg
9 Vinegar 0.03 Ltr
METHOD:
1. Wash and cut the aubergine into one inches cube and roast them in oven till tender.
2. Marinate the aubergine with salt, oil, black pepper and ginger garlic paste.
3. Make the dressings by mixing roasted fennel powder, vinegar, salt and oil well.
4. Cut the tomatoes into four, deseed them and cut them into 1 inches dices approx.
5. Take a mixing bowl and put the roasted aubergine into it add the diced tomatoes mix the gently with the dressing.
6. Arrange the salad in the salad bowl.

SWEET CORN, CRUMBLED PANEER AND BELL PEPPERS SALAD DRESSED WINT MINT VINAIGRATTE DRESSING
S.No. Ingredients Qty. Unit
1 Sweet corn 0.2 kg
2 paneer 0.01 kg
3 bell peppers 0.1 kg
4 Fresh mint 0.002 kg
5 dry mint pwd 0.01 kg
6 Salt 0.005 kg
7 Salad oil 0.01 Ltr
8 Vinegar 0.03 Ltr
METHOD:
1. Boil the fresh sweet corn in salted water till tender.
2. Wash the bell peppers and cut them in juliennes and keep aside.
3. Make the dressing with dry mint powder, salt, salad oil and vinegar.
4. Take a salad bowl and put boiled sweet corn in it, crumble the paneer over it and add the dressing and mix them well.
5. Correct the seasoning and arrange the salad in serving bowl.
6. Garnish the salad with fresh broken mint.

CHANA DAL WITH RED ONION, TOMATO AND CAPSICUM SALAD DRESSED WINT LEMON AND CUMIN DRESSING
S.No. Ingredients Qty. Unit
1 Chana dal 0.15 kg
2 red onion 0.05 kg
3 capsicum 0.05 kg
4 lemon 2 No
5 roasted cumin pwd 0.005 kg
6 Salt 0.005 kg
7 Salad oil 0.015 Ltr
8 chaat masala 0.005 kg
METHOD:
1. Boil the chana dal till tender, strain and keep aside.
2. Cut the red onions and capsicums in juliennes.
3. Make the dressing with mixing lemon juice, roasted cumin powder, salt and salad oil.
4. Take a mixing bowl and put the chana dal and add juliennes of red onions and capsicums. Add the dressing and mix them well.
5. Correct the seasoning and add chaat masala and mix the salad again.
6. Arrange the salad in serving bowl.

CAULIFLOWER AND BROCOLLI SALAD
S.No. Ingredients Qty. Unit
1 Gobi 0.15 kg
2 broccoli 0.1 kg
3 garlic 0.01 kg
4 cumin seeds 0.003 kg
5 fennel seeds 0.003 kg
6 mustard seeds 0.003 kg
7 onion seeds 0.002 kg
8 fenugreek seeds 0.002 kg
9 olive oil 0.015 ltr
10 salt 0.005 kg
METHOD:
1. Cut the flowerets of cauliflower and broccoli; wash them thoroughly in running water.
2. Now add cauliflower, broccolli, salt, turmeric and boil it till al dente.
3. Heat the wok and add oil, put all the spices and let them crackle and then add chopped garlic and sauté it till golden brown.
4. Add cauliflower and broccoli and toss it with the spices and sprinkle the salt.
5. Cool the dish and then arrange it in serving bowl.

MINTED CUCUMBER AND FLAKED ALMONDS SALAD
S.No. Ingredients Qty. Unit
1 Cucumber 0.2 kg
2 mint 0.025 kg
3 almond flakes 0.025 kg
4 lemon 2 No
5 roasted cumin pwd 0.005 kg
6 Salt 0.005 kg
7 salad oil 0.01 Ltr
8 chaat masala 0.005 kg
9
10 garlic 0.01 kg
11 black pepper pwd 0.005 kg
12 yoghurt 0.05 kg
METHOD:
1. Wash, peel and cut cucumber in diamond shape.
2. Make the paste of mint with oil and garlic. Pour the yoghurt in a mixing bowl and whisk it nicely now mix it with mint paste, roasted cumin powder, black pepper powder, salt and chaat masala.
3. Add cucumber to the dressing and arrange it in serving bowl.
4. Garnish the salad with fresh mint sprig.

ROASTED POTATO WEDGES WITH DICED TOMATOES SALAD WITH MINT CHUTNEY DRESSING
S.No. Ingredients Qty. Unit
1 potatoes 0.25 kg
2 mint 0.025 kg
3 tomatoes 0.05 kg
4 lemon 2 No
5 chaat masala 0.005 kg
6 Salt 0.005 kg
7 oil 0.015 Ltr
8 ginger 0.01 kg
9 garlic 0.01 kg
METHOD:
1. Make the mint chutney with all the ingredients except potatoes.
2. Wash and peel the potatoes. Cut the potatoes in wedges and par boils them. Marinate them with half of the mint chutney.
3. Roast the potatoes in oven till well cooked and let them cool.
4. Take a mixing bowl put roasted potato wedges in it and mix rest of the mint chutney to them.
5. Arrange them in a serving bowl and garnish it with mint sprig.

Some Inovative Indian Soups

2011-06-19T22:12:00.000-07:00

BEETROOT AND ORANGE SOUP
S.No. Ingredients Qty. Unit
1 Beet root 0.1 kg
2 chat masala 0.005 kg
3 rock salt 0.005 kg
4 orange 0.25 kg
5 white pepper 0.002 kg
6 Vegetable Stock 1/2 Ltr
METHOD:
1. Boil the beet root and make the pure out of it add orange juice and other ingredients and give it a boil.
2. Put it in chiller and serve chilled.

ROASTED PUMPKIN SOUP
S.No. Ingredients Qty. Unit
1 red pumpkin 0.4 kg
2 chat masala 0.005 kg
3 rock salt 0.005 kg
4 roasted cumin 0.003 kg
5 garlic 0.01 kg
6 lemon 2 no
7 oil 0.005 ltr
8 white pepper 0.002 kg
9 Vegetable stock 0.5 Ltr
1. Roast the pumpkin and garlic in oven and make pure out of it.
2. Add Vegetable stock and rest of the ingredients and cook again for some time then keep in the chiller.
3. Serve Chilled.

RAW MANGO SOUP
S.No. Ingredients Qty. Unit
1 raw mango 0.4 kg
2 chat masala 0.005 kg
3 rock salt 0.005 kg
4 roasted cumin 0.003 kg
METHOD:
1. Wash and boil the raw mangoes till well done.
2. Take out the pulp of mangoes and add chilled water.
3. Add rest of the ingredient and keep it in chiller.
4. Serve chilled

CUCUMBER AND MINT SOUP
S.No. Ingredients Qty. Unit
1 Cucumber 0.8 kg
2 mint 0.05 kg
3 cream 0.05 kg
4 honey 0.015 kg
5 rock salt 0.01 kg
6 yoghurt 0.2 kg
METHOD:
1. Put cucumber, mint and yoghurt in a blender and make a fine paste.
2. Add cream, honey and rock salt and put it into chiller.
3. Serve chilled.

MAKAI KA SHORBA
S.No. Ingredients Qty. Unit
1 Sweet corn 0.2 kg
2 green coriander 0.05 kg
3 ginger 0.015 kg
4 garlic 0.015 kg
5 tomato 0.1 kg
6 green chilis 0.01 kg
7 salt 0.008 kg
8 oil 0.015 Ltr
9 onion 0.05 kg
10 black pepper 0.002 kg
METHOD:
1. Heat pan, add oil when get hot add black pepper and bay leaf and then add chopped garlic and onion. Sauté till onion becom translucent.
2. Add sweet corns and sauté for another couple of minutes then add roughly chopped tomato and green chili, add salt.
3. Add water and cook till sweet corn gets well done.
4. Cool the stock and strain it, keep some sweet corns and make fine paste of rest, strain it again and add to the stock.
5. Put the soup again on fire and add coriander roots and boil for another ten minutes.
6. Add the remaining sweet corn and Serve hot.

HARI SABZI DAL KA SHORBA
S.No. Ingredients Qty. Unit
1 Carrot 0.1 kg
2 green peas 0.1 kg
3 green beans 0.1 kg
4 tomatoes 0.05 kg
5 arhar dal 0.05 kg
6 Whole spices 0.01 kg
7 green coriander 0.015 kg
8 turmeric 0.005 kg
9 salt 0.025 kg
10 green chilis 0.01 kg
11 ginger 0.025 kg
12 garlic 0.05 kg
13 oil 0.02 Ltr

METHOD:
1. Wash and peal all the vegetables and chop them roughly. Wash arhar dal thoroughly.
2. Put a handi on the flame, pour little oil when get hot add whole spices and let them crackle. Now add arhar dal and all the vegetables except green coriander.
3. Sauté them well on slow fire and add turmeric and salt.
4. Add water and let the vegetables and dal gets cooked.
5. Strain the stock and make the thin paste of strained solid.
6. Mix the paste with stock and correct the seasoning.
7. Add the chopped coriander to he soup and serve in the serving bowl.

GAJJAR JEERA KA SHORBA
S.No. Ingredients Qty. Unit
1 carrots 0.4 kg
2 cumin seeds 0.025 kg
3 ginger 0.015 kg
4 garlic 0.015 kg
5 potatoes 0.05 kg
6 coriander seeds 0.005 kg
7 green chilis 0.01 kg
8 roasted cumin pwd 0.01 kg
9 Garam Masala 0.005 kg
10 salt 0.025 kg
11 oil 0.015 Ltr
METHOD:
1. Wash and peal carrot, potato and ginger, chop them roughly.
2. Peal garlic and cut them roughly and cut tomates also in the same manner.
3. Put handi on the fire add oil and when gets hot add cumin seeds and let them crackle.
4. Now add all the vgetables and saute them well and now add water and bring it to boil till all the vegetables get cooked.
5. Strain the soup and make the fine paste of the remaining.
6. Now add the paste again to the soup set the consistency and seasoning and add garam masala.
7. While serving sprinkle little roasted cumin powder over the soup.

PALAK KA SHORBA
S.No. Ingredients Qty. Unit
1 spinach 0.25 kg
2 green coriander 0.025 kg
3 ginger 0.015 kg
4 garlic 0.015 kg
5 potatoes 0.1 kg
6 coriander seeds 0.005 kg
7 green chilis 0.01 kg
8 tomatoes 0.05 kg
9 red onions 0.05 kg
10 salt 0.025 kg
11 oil 0.015 Ltr
METHOD:
1. Wash and strain spinach, chop it roughly.
2. Peal garlic, ginger and potato, cut them roughly and cut tomatoes also in the same manner.
3. Put handi on the fire add oil and when gets hot add coriander seeds and let them crackle.
4. Now add all the vegetables and sauté them well and now add water and bring it to boil till all the vegetables get cooked.
5. Strain the soup and make the fine paste of the remaining.
6. Now add the paste again to the soup set the consistency and seasoning and add garam masala.
7. While serving sprinkle little roasted cumin powder over the soup.

TOMATO DHANIYA SHORBA
S.No. Ingredients Qty. Unit
1 tomatoes 0.4 kg
2 green coriander 0.05 kg
3 ginger 0.015 kg
4 garlic 0.015 kg
5 fennel seeds 0.015 kg
6 coriander seeds 0.015 kg
7 green chilis 0.01 kg
8 cumin seeds 0.015 kg
9 sugar 0.01 kg
10 salt 0.008 kg
11 oil 0.015 Ltr
METHOD:
1. Wash and chop tomatoes roughly, cut and separate the coriander steams from the leaves.
2. Broil fennel seeds, coriander seeds and cumin seeds and pound them to a coarse powder.
3. Heat the handi add oil and put half of the pounded masala when starts giving nice flavour add tomatoes and crush ginger and garlic, sauté for at least 5 minutes.
4. Add water and bring it to boil, now add coriander steams and boil it till soup gets it serving consistency.
5. Now add the remaining pounded masala, correct the seasoning, add sugar and give final boil and take out from the fire.
6. Add the chopped coriander at the end and pour it in serving bowl to serve.

chef and more chefs

2011-06-18T00:37:00.000-07:00

This is an exciting time to begin a career in food service. Interest in
dining and curiosity about new foods are greater than ever. More new
restaurants open every year. Many restaurants are busy every night, and
restaurant chains number among the nation’s largest corporations. The
chef, once considered a domestic servant, is now respected as an artist
and skilled crafts person.
The growth of the food service industry creates a demand for
thousands of skilled people every year. Many people are attracted by a
career that is challenging and exciting and, above all, provides the
chance to find real satisfaction in doing a job well.
Unfortunately, many people see only the glamorous side of food
service and fail to understand that this is a tiny part of the picture. The
public does not often see the years of training, the long hours, and the
tremendous pressures that lie behind every success.
Before you start your practical studies, covered in later chapters, it
is good to know a little about the profession you are entering. This
chapter gives you a brief overview of modern food service, including
how it got to where it is today and where it is headed.

Indian flavours.....salads

2011-06-17T23:13:00.001-07:00

Salad in Indian cuisine are not common but its not like that in homes we do not have them, they are their from binging but we never given them any name or we never consider them as a meal as well but we enjoyed it so many times....for example at home or in trains we eat boiled chana masala or chana dal masala, they can be easily considered as a salad and chaats also can be turned into very good salads. In summers i seen lot of people enjoy cucumbers, kakdi, guava, radish etc with some special masalas .....so i also took the inspiration from there and made a series of Indian salads with little twist hope you all will enjoy it.

MIXED GREEN VEGETABLE SALAD

S.No. Ingredients Qty. Unit
1 Carrots 0.15 kg
2 red onion 0.05 kg
3 bel peppers 0.05 kg
4 lemon 2 No
5 green peas 0.05 kg
6 rock salt 0.005 kg
7 roasted cumin pwd 0.005 Ltr
8 chaat masala 0.005 kg
METHOD:
1. Cut all the vegetables in different shapes.
2. Boil the carrots and green peas.
3. Take the mixing bowl and put all the vegetables in it.
4. Squeeze lemon juice and pour it over the vegetables now add rock salt, roasted cumin powder and chaat masala and mix all nicely.
5. Arrange the salad in a serving bowl.
BENGAL GRAM SALAD WITH RED ONION AND GREEN CORIANDER DRESSED WITH LEMON JUICE AND CHAAT MASALA

S.No. Ingredients Qty. Unit
1 bangal garam 0.1 kg

2 onions 0.025 kg
3 green coriander 0.005 kg
4 lemon 1 no
5 Rock Salt 0.005 kg
6 chaat masala 0.002 kg
METHOD:
1. Boil bangal gram till tender and kep aside to get cool.
2. Chop onion and coriander and mix it with chick peas.
3. add lemon juice and sprinkel rock salt.
4. Mix everything well and put in leaf bowl and serve.
GREEN PEAS AND CORN SALAD WITH ROASTED CUMIN VINAIGRETTE DRESSING

S.No. Ingredients Qty. Unit
1 Green peas 0.05 kg
2 Corn Kernel 0.1 kg
3 salt 0.003 kg
4 olive oil 0.005 Ltr
5 roasted cumin 0.003 kg
6 vinegar 0.01 Ltr
METHOD:
1. Boil fresh corn Kernel and keep aside to get cold.
2. Make vinaigrette with salt, olive oil and vinegar.
3. Put cauliflower and green peas in mixing bowl and add dressing and mix well.
ROASTED MUSHROOM AND TOMATO SALAD WITH CRUSHED BLACK PEPPER AND ROASTED CORIANDER VINAIGRETTE

S.No. Ingredients Qty. Unit
1 mushroom 0.15 kg
2 tomatoes 0.1 kg
3 rock salt 0.003 kg
4 black pepper 0.002 kg
5 whole coriander 0.005 kg
6 olive oil 0.01 Ltr
7 vinegar 0.01 Ltr
8 ginger garlic paste 0.01 kg
METHOD:
1. Cut mushrooms into half and marinate with oil, salt and ginger & garlic paste.
2. Put mushrooms in a baking tray and roast till gets light golden color and keep aside to get cool.
3. De-seed tomatoes and cut each wedge into two. Make coriander vinaigrette.
4. Put mushrooms and tomato in mixing bowl and add dressing, crushed black pepper and salt and mix well.

CHANA PAPDI CHAAT WITH SAUNTH CHUTNEY (JAGGERY AND TAMARIND CHUTNEY)

S.No. Ingredients Qty. Unit
1 kabuli chana 0.1 kg
2 red onions 0.02 kg
3 rock salt 0.003 kg
4 green chilis 0.004 kg
5 chat masala 0.005 kg
6 roasted cumin pwd 0.003 kg
7 green coriander 0.015 kg
8 saunth chutney 0.015 Ltr

METHOD:
1. Soak the Kabuli chana for at least 6 hours then boil them it till tender.
2. Chop the red onions, green coriander and green chilies and keep them aside.
3. Squeeze out the lemon juice.
4. Take a mixing bowl and put boiled Kabuli chana in it then add chopped ingredients
5. Now add rock salt, saunth, chaat masala and roasted cumin powder and mix them well.

PAPAYA AND BEAT ROOT SALAD WITH MINT AND LEMON DRESSING
S.No. Ingredients Qty. Unit
1 papaya 0.15 kg
2 beet root 0.05 kg
3 mint chutney 0.015 kg
4 rock salt 0.003 kg
METHOD:
1. Cut papaya and boiled beet root in dices and mix with mint chutney and set the seasoning.

CABBAGE AND BELLPEPPER SALAD WITH DRY COCONUT POWDER DRESSED WITH MUSTARD TOMATO CHUTNEY

S.No. Ingredients Qty. Unit
1 cabbage 0.15 kg
2 bell peppers 0.05 kg
3 dry coconut pwd 0.01 kg
4 mustard tomato chutney 0.015 kg
5 salt 0.003 kg
METHOD:
2. Cut cabbage into dices and bell peppers in julienne.
3. Roast dry coconut powder under salamander.
4. Put all the ingredients together in mixing bowl and mix well.

RAJMA CHAAT WITH RED ONION DRESSED WITH CORIANDER, MINT AND YOGHURT DRESSING

S.No. Ingredients Qty. Unit
1 rajma 0.15 kg
2 red onion 0.05 kg
3 green coriander 0.05 kg
4 yoghurt 2 No
5 mint chutney 0.005 kg
6 Salt 0.005 kg
7 Salad oil 0.015 Ltr
8 chaat masala 0.005 kg
METHOD:
1. Boil rajma till tender, strain and keep aside.
2. Chop the red onions and green coriander.
3. Mixing yoghurt, mint chutney, salt and salad oil to make dressing.
4. Take a mixing bowl and put all the ingredients and mix them well.
5. Arrange the salad in serving bowl.

LETTUCE, CASHEW & ROAST GARLIC SALAD WITH SPRING ONION AND MINT
S.No. Ingredients Qty. Unit
1 lettuce 0.15 kg
2 cashewnut 0.1 kg
3 garlic 0.01 kg
4 spring onion 0.003 kg
5 mint 0.003 kg
6 Olive oil 0.01 Ltr
Method:
1. Wash lettuce well in running water and keep it in strainer so that water get drained.
2. Peal garlic and roast them in olive oil on a very slow flame.
3. Roast cashew nut. Take a bowl add lettuce, cashew nuts, chopped spring onion and mint.
4. Add seasoning and pour garlic infused oil over it and mix well.
5. Sprinkle few garlic cloves and serve.

CARROT AND BELL PEPPER SALAD

S.No. Ingredients Qty. Unit
1 carrot 0.2 kg
2 bell pepper 0.025 kg
3 Salt & Pepper 0.010 kg
4 balsamic reduction 2 No
METHOD:
1. Wash, peel, cut bell peppers and carrot in diamond shape.
2. Take them in a mixing bowl add seasoning and balsamic reduction and mix well.
3. Serve chilled.

ROASTED POTATO WEDGES WITH DICED TOMATOES SALAD WITH MINT CHUTNEY DRESSING

S.No. Ingredients Qty. Unit
1 potatoes 0.25 kg
2 mint 0.025 kg
3 tomatoes 0.05 kg
4 lemon 2 No
5 chaat masala 0.005 kg
6 Salt 0.005 kg
7 oil 0.015 Ltr
8 ginger 0.01 kg
9 garlic 0.01 kg
METHOD:
1. Make the mint chutney with all the ingredients except potatoes.
2. Wash and peel the potatoes. Cut the potatoes in wedges and par boils them. Marinate them with half of the mint chutney.
3. Roast the potatoes in oven till well cooked and let them cool.
4. Take a mixing bowl put roasted potato wedges in it and mix rest of the mint chutney to them.
5. Arrange them in a serving bowl and garnish it with mint sprig.

BABY CORN AND GREEN CORIANDER SALAD
S.No. Ingredients Qty. Unit
1 Baby Corn 0.25 kg
2 Green Coriander 0.05 kg
3 Rock Salt 0.005 kg
4 lemon 2 No
5 roasted cumin pwd 0.005 kg
6 chaat masala 0.005 kg
METHOD:
1. Cut the baby corn length wise into two and boil them in salt and turmeric till tender.
2. Fine chop the coriander and squeeze out the lemon juice and keep them aside.
3. Put boiled bay corn in a mixing boil add chopped coriander, lemon juice, roasted cumin powder, rock salt and chaat masala.
4. Mix all the ingredients well and arrange it in a serving bowl.

2011-04-03T09:10:00.000-07:00

BUNDELKHAND

This is the classic tale of the victory of the underdog through fierce warfare and intense planning. The Bundelas fought long and hard for their share of the land and after winning a long and hard battle, ruled for almost six decades.
They added to India’s count of regional dialects with the Bundelkhandi language, made substantial contributions to Indian art with Bundelkhandi traditional folk music and dance and altered the cuisine of the area significantly.

HISTORY
The Bundelas have always been a warrior tribe. Hailing from the Chandela Rajput clan, they were considered a lesser tribe than the ruling warrior Rajputs. The legend behind the exotic name goes thus — Hemkaran, son of Varanasi’s ruler’s second queen was ostracised by his four step-brothers who wanted to lay claim on their father’s throne. A disturbed Hemkaran went off into a deep penance. He worshipped Vindhyasini Devi, the resident goddess of the Vindhya mountain range, for long years to no effect. Depressed, he drew out his sword to kill himself. When the first drop of blood oozed from his throat, the elusive Devi appeared and blessed his blood. The drop transformed into a boy, who became the founder of their clan. The word Bundela (derived from bund-dela) literally means, givers of a drop of blood.
The Chandelas ruled from the 10th century onwards over an area they named Jejaka Bhukti. Finally, after much struggle to wrest power from their Rajput brethren, the Bundelas found acknowledgement with the Mughals. Threads were interwoven with marriages and the royal Bundelkhand Rajputs were born. Their cuisine of choice, vegetarian Rajput Jain, became the ruling fare of the territory. The cuisine also absorbed much from the inter-mingling Rajput-Mughal marriages. Here came in the assortment of meats along with the previous simplicity of Jain cuisine that did not even indulge in root vegetables.
Finally, it was after the establishment of the city of Orchha in the 16th century by Bundela chieftain, Rudra Pratap, that the land began to be named after them, Bundelkhand (land of the Bundelas). The cuisine of the royalty remained Rajput Jain with traces of Mughlai meats.

FOREST AREAS
Located in the northern region of the state, Bundelkhand district shares itself between Madhya Pradesh and Uttar Pradesh. In M.P., the larger landmass of Bundelkhand, it takes in a few cities and then slopes down into the Indo-Gangetic plain. Nobility reigns at Gwalior, art at Khajuraho and history at Orchha. Smaller towns such as Sagar and Damoh also fall within the district’s boundaries. They each have a singular culinary specialty to their credit. Gwalior is famous for its gajjak (Indian confectionary generally made with finely ground sesame seeds and jaggery). Katangi, a small town near Sagar, is known for its huge gulab jamuns (ball-shaped Indian sweet made of cooked and thickened milk dunked in sugar syrup).
But, this is the region of rolling hills and valleys. It is the sprawling forest lands of Panna and its surrounding areas that contribute largely to what gets slotted as a distinct, independent whole – Bundelkhandi cuisine.
It is a cuisine that has evolved from the food choices of its historic rulers and the reality of the geo-climatic availability of ingredients. It evolved from an amalgamation of Rajput Jain history and the reality of living in a forest where meat-eating is an essential part of life.
Changing geographies have had an impact on the cuisine. While jowar (known as jundi in Bundelkhand) was once the significant cereal, wheat has now taken over. An extensive consumption of various millets grown on these lands forms the bases of the cuisine. Wheat and milk are the major local inputs and used generously.
Thanks to the in-flow of various rivers, fish is another major ingredient. Also, the forest lands provide myriad meats: deer, wild boar, lamb and chicken.
Today, the cuisine lives on in the kitchens of Bundelkhand’s various tribes.

BOX
TRIBAL CUISINES
Madhya Pradesh has one of the highest concentrations of tribes. Tribal cuisines are an amalgamation of local ingredients – wheat, vegetables, meat and dairy products. Tribal festivals are the best indications of how food plays an integral part in everyday life.
When the Bhils celebrate the Bhagoriya festival, a week before Holi, it is the paan (betel leaf) that plays a significant role. During the festival, young Bhil boys go around applying gulal (red powder traditionally used to play Holi) to girls they fancy. If a Bhil girl likes the guy, she will apply the gulal in return. Step two is the mutual exchange of the betel leaf as a declaration of love. These two simple steps are enough to ensure that the girl and boy have permission to marry and live together.
As for the smaller tribes, claims have it that the Abujhmar people enjoy red ants and rats as delicacies with their meals. However, considering the extreme elusive nature of these tribes, these are largely unsubstantiated claims.

PHOTO CAPTION
Deer meat was once a Bundelkhandi delicacy

SIMPLE BUT ROBUST FLAVOURS
The cuisine brought down by generations of Bundelkhandi people today lives on only in the very heart of its forest lands. It is the adivasis who retain both the styles as well as the flavours.
Historically, Bundelkhandi fare traces its deep ancestral roots down to Jain culinary practices. This, of course, comes from the fact that the Chandela Rajputs, who gave Bundelkhand its shape and place on the map, were Jains. Jain food was the cuisine of the royal kitchens and maintained its supremacy for almost five centuries of Chandela rule. Obviously, the culinary practices steeped deep into civilian households and merged with their local flavours.
Then, came the Mughals with meats. Jain vegetarianism was gently submerged. But, instead of dying out and fading to obscurity, it rejuvenated itself in the form of a new cuisine that became a mélange of the previous Jain styles and the newer meat flavours. Today, this is largely Bundelkhandi cuisine.
The uniqueness still comes from the preparation style. Traditional Bundelkhandi cuisine, alive in adivasi village homes, predominantly uses the clay pot. The earthen vessel is placed over firewood and allowed to slow cook till the vegetables and meats have released their aromas and tenderize in their own juices.
Even today, homes that lie deep in the forest lands, slow cook their meals in clay pots. Of course, villagers today have moved on to wooden and even kerosene stoves. While modes have changed, the tastes still linger.

Non-vegetarian Bumdelkhandi maas (meat)
Varieties of river fish form varieties of cutlets, barbeques and curries. Rohu, Pavda, Glaskat and Singhada (all types of river-water fish) make it to bhunji machariya (roasted fish), machariya ke kebab (fish kebabs) or machariya tarkari (fish with vegetables). Fish is such an integral part of the cuisine that even when the rivers dry up, the supply of fish, never does. It is regularly harvested in artificial lakes such as the Vijay-Sagar reservoir in Mahoba.
Until it was banned by the government, deer meat was a specialty, used to prepare the Bundelkhandi ghosht. Wild game was also hunted and pigeons, jungle fowl and quails were often on the menu. Wild boar is still often consumed in the deep wilderness but rarely by the villagers. Today, mutton and free-range chicken are most common.
The lamb sector sees bhindi gosht (lamb with lady finger) and Bundeli gosht (tender lamb shank pot-roasted with cardamom, mace and fragrant herbs) as common delicacies. Celebrations bring out the chikeriya tarkari (a mixed pot of treasured fresh vegetables available during the season).
As far as chicken goes, sighdiwala kukra (barbequed roast chicken) and kukra ka jhol (chicken curry) often eaten with kodu rice, rule the roost.
The cuisine today retains its tantalising flavours and positive health benefits. It is heart-healthy thanks to its low fat content. It is high on iron, thanks to the leaves that it uses. It’s low on sugars, with use of very few artificial sweeteners with the mahua flowers addressing its sweet needs.
Yet, in spite of it all, the cuisine has remained elusive. This is primarily because most of the tribes still inhabit the interiors of the region and we have not reached out to them. Perhaps, the time has come for culinary tourism. Take a walk through the forests of Panna, dip into the pots of the locals and treat yourself to a never-before taste.

Please also read -http://www.hinduonnet.com/mp/2010/03/20/stories/2010032051901100.htm
http://www.thehindu.com/life-and-style/Food/article418484.ece
http://www.hindustantimes.com/Best-of-the-Bundelkhandi-platter/Article1-510695.aspx

2011-04-03T09:06:00.000-07:00

BAGHELKHAND

Known as India’s white tiger stronghold, Baghelkhand, which means ‘the tiger’s lair’, pays tribute to this animal with the last specimen of this region immortalised in the Maharaja’s palace. The area, which is now home to the Bandhavgarh National Park, boasts of more than 20 species of mammals and almost 250 species of birds. Another version of how Baghelkhand derived its name was that it was named after the Baghels who were part of the Rajput lineage. They gradually migrated eastward by the 13th century.
Acres of deciduous Sal forests and spectacular views of the Kaimur range cut through the plateau with deep valleys and grassy meadows that make the region a visual feast while driving through it.
The regions approach to food is simple and mostly vegetarian. Local gastronomy lives on in thatched-roof, cow-dung walled huts that pepper the margins of the highway. Baghelkhandi cuisine retains its traditional look and approach to food. Spices are ground on a stone mortar and seasonal vegetables make it to the table in various forms. Preserves and pickles are a regular practice even today.

GEOGRAPHY
While Baghelkhand is the second largest central Indian state, it is sparsely populated due to its harsh climate. Uttar Pradesh and Chhattisgarh flank Baghelkhand and several of its tiny hamlets spill over into these neighbouring states. This also means that many of the culinary influences have made a seamless crossover.
Baghelkhand comprises of the districts of Anuppur, Rewa, Satna, Shadol, Sidhi and Umaria, but its unique cuisine can be largely attributed to the Bandhavgarh forests. The presence of the Eastern end of the Vindhya mountain range means that this hilly area has rocky, barren and uncultivable land; Baghelkhand has a combination of red and black soil. Rainfall is scarce and agricultural production in these areas is minimal. Scorching summers and severe winters, make water a precious commodity and it is used with care.
This also means that villagers have devised ways of making the most of vegetables, fruits and even flowering trees. Chironji or Cuddapah almonds are gathered from the forests while tendu whose leaves are commonly used for making bidis (is a thin cigarette filled with tobacco, wrapped in a tendu leaf and tied with a string at one end). The tendu looks like a small chickoo, tastes sweet and leaves your mouth feeling very dry. Bamboo, is also consumed in this region and locals use both the fruit and the seeds known as basingh. These are pickled and stored for use through the year or boiled, roasted and eaten as a snack.

HISTORY
The Baghels who were part of the Rajput lineage gradually migrated eastward by the 13th century. History claims that Vyaghra Dev was the first Solanki ruler who came from Gujarat and established Baghelkhand. He made a significant contribution to the culinary tradition of this region.
The Rajputs brought with them traditional Gujarati food from their previous provinces. Over a period, the prominent sweet and salty flavours unique to Guajarati food merged with the high spice contents of Rajasthani fare and resulted in a cuisine one can only hope to sample in this part of India.

FOREST FARE
This melange of Gujarati, Rajasthani and Baghelkhandi fare has become the signature taste of the land. Jowar (sorghum) and maize are the staple of the Kacchi, Mali and Kushwaha peasantry. All of these are used in a variety of dishes – as bread (the traditional chausela, made with a mix of flours and herbs) or rabdi. Maize thulli - breakfast cereal cooked in milk and spices is boiled with chachh (buttermilk) for a coarse but highly salty preparation.
The region produces a large chickpea crop, which is consumed in various forms. The leaves are used in a preparation called chane ke patto ki bhaji, the peas are added to meat dishes and the flour is used to make laddoos (sweet made of flour and a variety of other ingredients formed into balls).
Lal bhaji (a red, leafy vegetable like spinach) is another vegetable found here. It looks like spinach but is shinier and very high in iron content and is often cooked with potatoes. Bananas are also popular and like Kerela, Baghelkhand creates a dish called kachche kale ki bhaji (sliced bananas spiced and deep-fried). The sweetness of the banana offsets the piquant flavour of whole green chillies.
Among the non-vegetarian options, the region is known for its lamb and offal preparations. Try the Baghelkhandi gosht (mutton), bakra badi (lamb shank) and the khata-mittha gurda masala (sweet and sour spiced lamb kidneys).

DESSERTS
The region does not have an extensive dessert menu and sweets are only prepared occasionally. Wheat-based options include the gahun ki kheer (wheat and milk pudding) and lapsi (sweetened, thick porridge with broken wheat).
The Mahua tree grows abundantly in this area and its flowers are used to sweeten a number of their preparations. Rass kheer (milk pudding sweetened with dried ahua flowers), barfi (sweetened, condensed milk flavoured with fruit and spices cut into various shapes) and a very potent local alcoholic drink called mahua ka daru are prepared using the Mahua flower.

Gourmet Delight

2010-04-30T23:39:00.000-07:00

http://beta.thehindu.com/life-and-style/Food/article418484.ece ....check the promotion of bundelkhandi cuisine on the above link......

Power of Spinach

2010-03-20T00:45:00.000-07:00

Spinach

Leafy green spinach is loaded with an army of beneficial nutrients to protect the body from cancer and disease. Specifically, spinach has 13 different flavanoids that act as anti-cancer agents and antioxidants. These help to fight cancer, protect against age related memory loss, and prevent heart disease.

The magnesium in spinach helps to lower high blood pressure and protect against heart disease, while vitamins C and A also benefit the heart by preventing cholesterol from becoming oxidized in the body. These nutrients, along with folic acid and fiber, help to fight cancer, especially of the colon, lung, and breast. Spinach also contains vitamin E that may help slow the loss of mental function, and vitamin K that helps maintain bone health.
(source-www.myrecipes.com)

CHILLED SOUPS

2010-03-08T02:44:00.001-08:00

Enjoy Chilled Soups as now summer's are on full swing

CHILLED CARROT AND GINGER SOUP

INGREDIENTS (SERVINGS FOR- 2 PAX)

300 Gms – Carrot

010 Gms – Ginger

To Taste – Rock Salt

005 Gms –Roasted Cumin Powder

Few sprigs – Green Coriander

001 No – Lemon

100 Ml – Water

METHOD:

Peal the carrots and ginger and roughly chop them.
Wash and roughly cut green coriander.
Put them in mixer add water and make a smooth smooth consistency liquid.
Strain through fine strainer and add lemon juice, Roasted cumin powder and rock salt.
Keep in chiller and serve chilled.

CHILLED PINEAPPLE SOUP

INGEDIENTS (SERVINGS FOR 2 PAX)

001 No – Big Pineapple

5-6 No – Mint Leaves

To Taste – Rock Salt

001 No – Lemon

005 Gms – Roasted Cumin Powder

METHOD:

Roast the pineapple in Tandoor.
Peal and clean and put it into the juicer and take out the juice.
Add rock salt, lemon juice and roasted cumin powder and keep it in chiller.
Serve chilled.

CHILLED TOMATO AND CORIANDER SOUP

INGREDIENTS (SERVING FOR 2 PAX)

300 Gms – Fresh Tomatoes

Few Sprigs – Green Coriander

001 No – Lemon

½ Tsp – Roasted Coriander Powder

½ Tsp – Roasted Cumin Powder

½ Tsp – Roasted Fennel Powder

To Taste – Rock Salt

METHOD:

Wash coriander sprig and tomatoes and take out juice.
Add all the spices, lemon juice and rock salt and keep in chiller.
Serve cold.

CHILLED MINT AND CUCUMBER SOUP

INGREDIENTS

200 Gms – Cucumber

015 Gms – Mint

150 Ml – Yoghurt

050 Ml – Fresh Cream

015 Ml – Lemon Juice

To taste Honey

To taste Rock salt

METHOD:

Wash and peal the cucumber and cut into small pieces.
Wash mint thoroughly in running water.
Put cucumber, mint and yoghurt in a blender and make a smooth paste.
Strain it through muslin cloth.
Add honey, cream, rock salt and lemon juice.
Put in the chiller and serve chilled.

Snacks, Kebabs and Biryani............

2010-03-02T11:26:00.000-08:00

Murgh Chandi Tikka

Marination:
1 kg Chicken Boneless
15gms Salt
50ml Ginger Juice
100gm Black Cumin
5nos. Green Chillies Chopped
10gm White Pepper Powder
15gm Cardamom Powder
II
50gm Amul Cheese
50gm Hung Cream
50gm Fresh Cream
10gm Cornflour
III
50gm Isabgol
6nos. Eggs
Oil For Basting
For Sauce
1 kg Chicken Leg Bones
1no. Cinnamon Stick
10nos. Cloves
2nos. Bayleaves
30gms Green Coriander
4nos. Black Cardamom
5ltr Water
Roux
60gm Refined Flour
60gm Pure Ghee
Salt To Taste
5gm Cardamom Pd
For Finishing
5gm Chaat Masala
1no. Lemon
2nos. Silver Warq

Procedure:
Marinate the chicken with all the ingredients as mentioned in I and keep aside for half an hour. Make a smooth paste with ingredients as mentioned in II. Take the marinated chicken and squeeze off the excess of liquid and mix with this smooth paste. Leave aside for another half an hour.
Blanch the chicken bones in boiling water and drain. Add all the sauce ingredients and reduce the stock till 1/5th. Heat ghee in the pan, add refined flour and cook without colouring the flour, add the reduced stock, give it a boil and then strain. Add cardamom powder. Skewer the marinated chicken cubes and cook them in moderately pre-heated oven till its cooked. Now coat with isabgol and put it in over for one minute so as to give it a golden colour. Remove the pieces on to serving dish, sprinkle with chaat masala and lemon juice, pour over the prepared sauce and serve garnished with silver warq.

Harra Kabab

Ingredients:
4 kg Spinach
500gms Channa Dal
1tbs Garam Masala
1/2tbs Javitri & Elaichi Pd.
1/2tbs White Pepper
2drops Sweet Attar
1/2tbs Red Chilli Pd.
1/2tbs Amchoor Pd.
50gms. Cheese Grated
50gms. Crushed Cashewnuts
20gms Chopped Green Chilli
1tbs Chaat Masala
4nos. Laung
4nos. Elaichi
50gms. Cornflour
250gms. Desi Ghee
Salt To Taste
For Garnish
Lemon Wedge
Cucumber Slice
Tomato Slice
Accompaniments
Laccha Pyaz
Sheermal

Procedure:
Boil spinach and cool. Drain out all water. Boil channa dal with laung and elaichi in 1.5ltr. of water. The dal should soak all water. Make spinach and dal paste separately. Cook slowly dal paste using desi ghee till cooked completely. Cook spinach paste separately in little ghee. Mix the two pastes together with rest of the masalas and little cornflour till a thin dough is formed. Take 60gms of dough. Make balls. Centre the ball with chopped green chilli, cheese, chaat masala and crushed cashewnuts. Cook on slow fire on both sides till lightly coloured.

Kastoori Kabab

Ingredients:
1.2kgs Large Chicken Cubes
Thigh & Breast (Boneless)
50gms Ginger Garlic Paste
Salt To Taste
100ml Malt Vinegar
100ml Clarified Butter
50ml Refined Oil
50gms Gram Flour
15gms Crushed Peppercorns
100gms Bread Crumbs
8-10nos. Egg Yolks

Pre Preparation:
Clean, debone and trim the chicken legs and breasts. Break the eggs and separate the yolks. Mix the yolks with salt and refined oil. Marinate the chicken with salt, malt vinegar, ginger garlic paste and crushed peppercorns and keep aside for half an hour.

Preparation:
Heat oil and butter in a kadai, when hot, add gram flour and brown it for a while. Put in the marinated chicken and saute for 5 minutes. Add in breadcrumbs and stir for 2-3min, remove and keep aside.

Cooking:
When cold, fold and skewer 5-6 pieces of chicken in a skewer close to each other and put in the tandoor till it gets light golden colour all over. Remove and coat with the egg yolks mixture and put the skewer back in the tandoor. Remove on the platter in one piece and sprinkle kabab masala on top. Garnish the platter with sliced tomato and cucumber, onion lachha and lemon wedge. To be served hot.

MURGH KHUSHK PURDAH

Ingredients:

1no. (800gm approxi-mately.) Tandoori Murgh
500gms Beaten Curd
50gms Red Chilli Paste
25gms White Pepper Pd.
25gms Garam Masala
25gms Jeera Pd.
50gms Cream
60ml Malt Vinegar
100gms Ginger
Garlic Paste
1no. Capsicum (dipped in worcester sauce)
1no. Tomato (dipped in worcester sauce)
1no. Onion (dipped in worcester sauce)
1tsp. Chaat Masala
1no. Lemon (wedges)
100gms Sheermal Dough
1no. Egg (for egg wash)

Produre:
Wash and clean chicken. Give cuts at various parts of chicken. Marinate with salt, pepper, 25gms chilli paste, 50gms of ginger garlic paste, 1tbs vinegar. Leave for one hour. Make batter of curd, red chilli paste, white pepper, garam masala, jeera pd., cream, vinegar and ginger garlic paste. Put chicken in the batter. Leave for 15 minutes. Cook the chicken half done in tandoor. Cut chicken into 4 pieces. Put in Purdah bowl, along with capsicum dices, onion dices, tomato dices.
Sprinkle with little lemon juice, chaat masala and cream. Cover the bowl with rolled out sheermal dough. Give an egg wash on top and bake in oven for 10-12 minutes at `50 to 175 degree C. Serve hot when top is golden brown colour.

GILAPHI SEEKH KABAB

Ingredients:

1/2 kg. Chicken Mince
10gm Garlic
5gm White Pepper
5gm Small Elaichi
5gm Green Chilli
5gm Green Coriander
Salt To Taste
5gm Garam Masala
3nos. Tomatoes (Chopped, Seedless)
2nos. Eggs (beaten)
100gm Onion

Produre:
Mix all the ingredients with chicken and pass through a mincer. Keep it in fridge for 30 min. Put this mixture on an iron skewer and cook in tandoor. When it is done, coat it with the mixture of beaten egg, tomato and onion. Cook again for 3 mts. Remove from the tandoor, arrange in a platter. Sprinkle with lemon juice.

DUM TROUT MACHLI

Ingredients:

8nos. Trout Fillet (with skin)
20gms Ginger Garlic Paste
Salt To Taste
Water To Submerge
10nos. Spinach Leaves

Stuffing
100gms Grated Amul Cheese
100gms Anardana
50gms Tomato Cubes (small)
60gms Chopped onions
Tomato Ketchup (optional)
A Pinch Chilli Powder
Salt To Taste 20ml Lemon Juice

Pre-Procedure
Clean and trim trout fillet, dip them in water, salt, vinegar, ginger garlic paste and keep aside for 20 minutes. Make the stuffing by mixing all the ingredients.

Produre:
Pat dry the fillets and spread by keeping the skin outwards. Spread the stuffing mixture evenly and roll back by making both ends meet together. Wrap with spinach leaves and oil them lightly. Put them on a greased platter and bake in a moderate oven for 10-12 minutes till done properly. Arrange two pieces on a garnished platter with cucumber rolled slices, tomato slices and lemon wedge and serve hot.

RESHMI KABAB

Ingredients:

Chicken Boneless
Ginger
Garlic
Salt To Taste
Chopped Coriander Leaves
Processed Cheese
Green Chilli
Javitri Elaichi Pd.
Black Cumin
Chicken Fat
Yield – 4 Portions
Portion Size -- 300gms/4 pieces

Produre:
Clean, trim and pat dry the boneless chicken. Add green chilli, salt, ginger, garlic, black cumin seeds, Javitri elaichi powder, chicken fat, processed cheese and mix well. Keep in the refrigerator for half an hour. Pass this mixture through the mincer twice and mix chopped coriander leaves thoroughly make 4 balls of approximately. 75gms. each.

Cooking
With wet palm put four equal size balls shaping them in 6 inches long cylindrical shape taking care that its tapered on both ends. Put into the tandoor and then turn it over for even cooking. Take out from the skewer hot and arrange on a platter. Sprinkle with lemon juice and kabab masala and serve.

SEEKH KABAB

Ingredients:

1kg Lamb Boneless
50gm Ginger
40gm Garlic
20gm Salt
25gm Chopped Coriander Leaves
100gm Processed Cheese
4-5nos. Green Chilli
15gm Red Chilli Powder
10gm Garam Masala Mix
5gm Javitri Elaichi Powder
1gm Saffron
5gm Black Cumin
5gm Lamb Fat
Yield -- 4 Portions
Portion Size -- 300gm/4 pieces

Produre:
Take out the bones from the lamb leg and keep aside the boneless meat. Mix in clean ginger and garlic, processed cheese, green chilli, red chilli powder, garam masala powder, javitri elaichi powder, saffron pounded and dissolved in water and royal cumin seeds and fat and leave for half an hour. Now pass through the mincer twice mixed thoroughly with chopped coriander leaves. Make mince balls of approximately 75gm each.

Cooking
With wet palm put four balls on to the skewer into six inches long cylindrical shape evenly. Put into the tandoor and then turn it over for even cooking. Take out from the skewer hot and arrange on a platter, sprinkled with kabab masala, lemon juice and clarified butter. Serve hot.

KAKORI KABAB

Ingredients:

100gms Roasted Gramflour
1kg Mutton Minced
250gms Fat
2gms Saffron
5gms Black Pepper
7.5gms Garam Masala
3gms Cloves
5gms Green Cardamom
50gms Cashewnuts
50gms Papaya
150gms Onions
55gms Brown Onion
Oil To Taste

Produre:
Mince the mutton twice and for the third time with fat. Make a paste of the above masala. Mix the papaya and the masala with mince mutton add salt, red chilli powder: mix well. Add saffron and kewra essence. Now place the kabab onto a grilling rod and cook it over charcoal fire.

Tandoori Chicken

Ingredients:
Chicken legs, thighs and drumsticks attached - 4 (About 2 1/4 lbs)
Lemon juice - 1 tblspoon
Yellow food coloring - 1 teaspoon
Red food coloring - 1/2 teaspoon
Ground coriander - 1 &1/2 tblspoon
Paprika - 1 tblspoon
Ground cumin - 1 tblspoon
Salt - 1 teaspoon
Plain yogurt - 1 1/4 cup
Grated fresh ginger - 1 tblspoon
Garlic paste - 1 teaspoon
Ghee / vegetable oil - 1/4 cup

Method:
1. Mix lemon juice and yellow and red food coloring in cup.
2. Brush chicken with mixture to coat.
3. Mix coriander paprika, cumin and salt in cup.
4. Sprinkle mixture over chicken in shallow glass bowl , turning chicken and spreading spices to evenly coat.
5. Mix yogurt, ginger and garlic in a small bowl. Pour yogurt mixture over chicken, turning pieces to coat. Marinate, covered, in refrigerator, turning pieces occasionaly, 4 to 6 hours.
6. Let chicken stand in marinade, covered, at room temprature 1 hour before cooking.
7. Heat oven to 500F. Remove chicken from bowl, shaking off as much as marinade as possible.
8. Place chicken in single layer in a greased shallow baking pan; Brush chicken with 2 tblspoon ghee. Bake chicken 12 minutes.
9. Turn pieces over; brush with remaining 2 tblspoon ghee. Continue baking until chicken is cooked through and tender, about 15 minutes longer. Serve immediately.

Kadhai Paneer

Ingredients

500 grams paneer
100 grams capsicum
2 teaspoons coriander seeds
5 whole red chillies
3/4 teaspoon dry fenugreek leaves
2 chopped green chillies
2 teaspoons chopped ginger
4 chopped tomatoes
2 tablespoons chopped coriander
3 tablespoons ghee
salt to taste
For Paste
6 garlic cloves

Method
• Start by slicing the paneer and capsicum into thin long strips, not very thick.
• Pound the coriander seeds and red chillies together and keep aside.
• Heat the ghee, add the garlic paste and cook on a slow flame for a few seconds.
• Add the capsicum and pounded spices and cook on a slow flame for half a minute.
• Add the green chillies and ginger.
• Wait for a few seconds and a dd the tomatoes. Cook until the ghee separates.
• Add the fenugreek leaves and salt and fry again for a few seconds.
• Finally, add the sliced paneer and cook for a few minutes.
• Sprinkle coriander on top and serve hot.

Doodh Ki Biryani

Preparation time: 20 minutes
Cooking time: 1 hour
Serves: 4-6
Ingredients:
500 gm rice
1 kg mutton (inclusive of chops, marrow bones and medium sized meat pieces on the bone)
3 onions, sliced
A
1/2 tbsp ginger, grated
1/2 tbsp coarsely ground garlic
50 gm green chillies
B
A few sprigs of fresh green coriander coarsely chopped
A few mint leaves
C
1 tbsp caraway seeds
1 one-inch piece of cinnamon
4 green cardamoms
4 cloves
3 glasses milk
1 glass water
2-3 tbsps ghee
Salt to taste

Procedure:
Parboil rice with a little salt. Set aside. Tie the ingredients at 'A', 'B' and 'C' separately in three bundles of muslin cloth. Pressure cook the meat with milk, water and the three bundles of spices and herbs and salt, till tender. Squeeze out the liquids from the bundles. Take care to leave a little liquid, just adequate to allow the parboiled rice to get fully cooked.
Take a heavy-bottomed pan. Brush the bottom with a little ghee. Put meat and rice and mix them in the pan. Dot the surface with ghee. Cover with a tight fitting lid and cook over medium slow heat till the rice is cooked and steaming hot.

Kacche Gosht Biryani

Preparation time: 40 minutes
Marination time: 3-4 hours
Cooking time: 30 minutes
Serves: 8

Ingredients:
1 kg mutton (a mix of chops, marrow bones with meat and medium-sized pieces from lamb's shoulder)
1/2 kg Basmati rice
4 onions, finely sliced
1 tbsp ginger paste
1 tbsp garlic paste
1 tbsp red chilli powder
1 bunch of fresh green coriander, chopped
1 small bunch of fresh green mint, chopped
4 green chillies
4 cardamoms
6 cloves
1 half-inch cinnamon stick
1 tbsp caraway seeds
1 tbsp peppercorn
1 small piece of nutmeg
A few flakes mace (ground)
4 cups yoghurt
Juice of 3 lemons
1/2 cup milk
A liberal pinch of saffron
2/3 cup oil
2 tbsp ghee, Salt to taste

Procedure:
Heat oil. Fry the onions till golden brown. Crush, when the onions get cool. Rub the ginger and garlic well into the meat. Add 3 cups of yoghurt, salt, red chilli powder, coriander, mint, green chillies, the ground spices, lemon juice, crushed onions and the oil in which the onions were fried. Mix well and marinate for about 3-4 hours. Wash the rice and mix with one cup well beaten yoghurt. Add saffron in half a cup of milk. Set aside.
Take a heavy-bottomed pan with a tight covering lid. Transfer the marinated meat with the marinade to the pan. Place the rice over the meat. Sprinkle the saffron milk over the rice. Dot it with ghee. Cover and cook, first at high, then at medium low heat till the meat is tender, the liquids are absorbed and rice cooked. Take out gently and serve steaming hot.

Dum Pukht Biryani

Preparation time: 30 minutes
Marination time: 2 hours
Cooking time: 30 minutes
Serves: 8
Ingredients:
1 kg mutton (cut into small pieces)
1/2 kg long grain Basmati rice
250 gm onions, ground
2 tbsps ground ginger
1 tbsp peppercorn
1/2 tbsp cumin seeds
6 cloves
Seeds of 2 black cardamoms (ground)
4 cups yoghurt, whisked
1/3 cup ghee mixed with 1/3 cup oil
A large pinch of saffron
2 tbsps ghee
1/2 cup milk
Salt to taste

Procedure:
Mix salt, a little saffron, onion paste and the ground ginger. Rub the mixture well into the meat. Set aside for at least a couple of hours. Mix the ground spices and a little saffron with half the quantity of yoghurt. Rub the mixture into the meat.
Take a heavy-bottomed pan and place the meat in it. Separately, heat three-fourths of the ghee/oil mixture and pour it over the meat. Wash rice. Mix with the balance of yoghurt, one glass water and a little salt. Spread the rice over the meat.
Cover the pan with a tight fitting lid and seal it with dough (alternatively pressure cook); cook first at high heat and then slow. When the dish is almost done, uncover and pour the balance of ghee/oil and sprinkle the milk. Cover again and cook for a few minutes till the meat is tender and rice done. If done well, the meat should be tender and each grain of rice, though fully cooked, should stand out separately. Serve steaming hot.

Butter Chicken

Ingredients

For the marinade
1 cup (200 ml) curd
1 tsp (5 g) salt
1 tsp (5 g) chilli powder
1 tsp (5 g) pepper powder
2 tsp (10 g) ginger-garlic paste
2 tsp (10 g) garam masala powder
1/2 tsp (2 ml) tandoori colour
For the gravy
150 g butter
100 g cashewnuts, powdered 600 g tomatoes, blanched, peeled and pureed
1/2 cup (120 ml) tomato ketchup
4 tbs (60 ml) chilli sauce
1/2 tsp (2 ml) tandoori colour
20 g dry kasuri methi leaves
1/2 tsp salt chilli powder
100 ml fresh cream

Method
• Mix all ingredients for the marinade and apply to the chicken. Keep aside for two hours.
• Cook in its own marination, without adding water, till almost dry.
• Skewer the chicken pieces and burn on a gas flame.
• When cool, shred into bits and add to the gravy.
For the the gravy
• Heat butter (do not let it burn), add cashewnut powder, and fry till light golden.
• Immediately add tomato puree, tomato ketchup and chilli sauce. Cook for five minutes.
• Add shredded chicken, the remaining chicken marinade if any, chilli sauce, tandoori colour and kasuri methi. Add chilli powder, if required.
• Simmer for five minutes. Add cream and check seasoning. Cook for four minutes and serve.

Kele Ke Kofte

Ingredients:
For Kofta
6 raw bananas
10 gm ginger and green chilli, chopped
2 gm cumin
1 gm asafoetida
5 gm garam masala powder
Salt to taste
For Gravy
1/4 kg beaten curd
3 gm clove
4 bay leaves
2 gm cumin
1 gm asafoetida
5 gm ginger and green chilli, chopped
25 ml oil
1.5 gm turmeric
5 gm garam masala powder
2 gm red chilli powder
50 ml water
Garnishes
3 gm rogan
5 gm chopped corriander

Procedure:
Boil and peel raw bananas and mash them. Add rest of the ingredients and make balls and deep fry. Heat oil for the gravy, add cloves, bay leaf, cumin, asafoetida, ginger and green chilli, beaten curd, turmeric, garam masala powder, red chilli powder and water to adjust the consistency. Adjust the seasoning. Add the koftas, simmer for a few minutes before serving. Garnish with rogan and chopped corriander.

stuffed Thadula with Chicken Tikka Masala

2010-03-02T10:39:00.000-08:00

Here is my new dish for snacks lover and want some different kind of stuff. Hope in todays world there is so many snacks available from all over the world but here I am going to present you the snacks from just doing little variation in the traditional bread of Bundelkhandi cuisine.

This bread is known as thadula in bundelkhand and it is very special bread here. It is made up of three diffrent flour and with several different spices there recipe is like this-

For Thadula-
Ingredients
Wheat flour- 150gms
Rice Flour- 100 gms
Black lentil flour- 100gms
Ghee or Oil- 2 tbsp
Green Coriander- 10-15 leaves
Green Chili- 1-2no (optional)
Cumin seed- 1 tsp
Carom seed- 1/2 tsp
Coriander Seeds- 1 tsp
fenugreek leaves- 1 tsp (dry)

METHOD:

1. Mix all the three flours with fine chop green chilies, green coriander and
add crushed coriander seeds, cumin seeds, fenugreek leaves and carom seeds.
2. Rub it with oil then need soft dough.
3. Make small but little thick chapattis and deep fry them in oil.
4. Serve it with any dry vegetable as an accompaniment.

For Chicken Tikka -
Ingredient
Boneless Chicken Leg- 4 no (cut into two pieces)

Lemon juice - 1 tblspoon

Yellow food coloring - 1 teaspoon

Red food coloring - 1/2 teaspoon

Ground coriander - 1 &1/2 tsp

Paprika - 1 tblspoon

Ground cumin - 1 tsp

Salt - 1 teaspoon

Plain yogurt - 1/2 cup

Grated fresh ginger - 1 tsp

Garlic paste - 1/2 teaspoon

Ghee / vegetable oil - 1/4 cup

Method-

1. Mix lemon juice and yellow and red food coloring in cup.

2. Brush chicken with mixture to coat.

3. Mix coriander paprika, cumin and salt in cup.

4. Sprinkle mixture over chicken in shallow glass bowl , turning chicken and spreading spices to evenly coat.

5. Mix yogurt, ginger and garlic in a small bowl. Pour yogurt mixture over chicken, turning pieces to coat. Marinate, covered, in refrigerator, turning pieces occasionaly, 4 to 6 hours.

6. Let chicken stand in marinade, covered, at room temprature 1 hour before cooking.

7. Heat oven to 500F. Remove chicken from bowl, shaking off as much as marinade as possible.

8. Place chicken in single layer in a greased shallow baking pan; Brush chicken with 2 tblspoon ghee. Bake chicken 12 minutes.

9. Turn pieces over; brush with remaining 2 tblspoon ghee. Continue baking until chicken is cooked through and tender, about 15 minutes longer. Serve immediately.

10. Put chicken pieces on Skewer and cook it in tandoor.

For Masala-
Ingredients-
Mint chutney- 2 tbsp
green peppers- 1 no ( julienne)
onion- 1 no big ( julienne)
Tomato- 1 no Big ( julienne)
Crushed black Pepper- 1/2 tsp
Salt- to taste

Method-
1. Cut chicken tikka in julienne.
2. Take a wok add little oil add onion and saute till get translucent color.
3. Add capsicum, saute for a while add chicken and mint chutney, crushed black pepper and salt.
4. Saute till excess lequid evaporates, add tomatoes and toss a while.

Now deep fry thadula cut into two, place some lettuce leaves and fill it with chicken tikka masala and serve it with mint chutney. (recipe is in my older posts)

2010-02-18T20:33:00.000-08:00

The best thing in your profession is when you started enjoying your work and your guest appreciate it in a same way. i am enjoying this all now a days.

I Got Editor's Choice "BEST CHEF OF THE YEAR-2009" From Gallevanter's Guide UK a prestigious magazine among the high end travelers and they having their reach to 42 countries. They ask every year to their readers to choose best hotel, best food and best resort etc and as they themselves travel a lot therefore they put one Editor's choice category in which they selected me and awarded me the best chef of year 2009.

This award, I got to promote the regional cuisines of Madhaya Pradesh therefore its not only my win its the win of the cuisine which was not taken seriously before and therefore not get same importance like other Indian cuisines.

But now I got success to launch Taj Safari corner in the menu of high rated coffee shop (Machan) of Hotel Taj Mahal delhi. Now Machan will be witnessing the delicacy of MP cuisine and will welcome its guests with the culture and cuisine lost in past. I am so happy that now will be able to experience my recipes without coming to Madhaya Pradesh which is really good to flourish this cuisine.

I am still in beginning and here is yet lot of things to be discovered.

2010-02-18T20:26:00.000-08:00

2009-07-22T09:45:00.000-07:00

Now days i am busy in giving the training to my chefs and when sitting with one of my chef who belongs to local community here and learnt the art of culinary by his own without any help. Would like to share it here as I found it realy intresting.

A Story of change over took place at Pench National park of a lodge from one company to another……………………by Chef Sanath.

I started my carrier as a gardener from Bandhavgarh. My first assignment was with Maharaja Lodge which is belonging to the Maharaja of Riva. As I belongs to a farmer family and had the expertise in farming therefore found the production in the garden was quite less then the expectation. Therefore my first priority was to increase the production in the garden mean while the chef of the lodge usually ask for some favors like helping him in making chutneys and food etc. This regular interaction in kitchen created a interest and I started going kitchen after finishing my regular work to help the chef without his request. After some time my work was appreciated by the management and they promoted me from gardener to helping chef in kitchen. There were only two chefs in the kitchen and I was the third one as a helper. They taught me the basic cuts of vegetable and other things which was there in regular practice and which they believe that I can do and capable off. After couple of months I earned their confidence and they started giving me the major and important work in the kitchen. After almost a year got sad news from my family that my father passed away, so I came back to my home and not able to digest this setback therefore after a month also did not join back the lodge.

I lost my job when I reached there after sometime as they hired another chef as they waited for me so long. I came back again to my home. As “god help those who help themselves”, when I was working at Maharaja lodge one of the tour leader named Hassim was quite regular there and was pretty much impressed with my work and attitude so he send me massage through my brother that they are going to open a new lodge in Pench National Park and looking for a chef and if interested meet them at Pattor village near Bandhavgarh. So next day I reached Pattor and meet him and got the job and reached Pench. The property was in the initial faze of construction and nothing was ready. Meet another chef Neem who was also recruited for the same property. We started the kitchen in a temporary shade with one domestic gas stove, one small fridge, and one wooden table. Here till the property was not operational got the excellent chance to learn about continental food, variety of English breakfast items and cold meats also.

Now the property is ready to host its first guest with total inventory of three tents. The property named Baghwan and the owner was Mr. Suhel Gupta and Hassim. In the starting period we had only two venues one was in the jungle and another was under the Mahua tree where we use to serve Indian cuisine food in the lunch and western cuisine food in dinner. Occasionally we use to surprise the guest by arranging the surprise bar-be-que dinner in the jungle. Except this regular work as the lodge was in its initial faze therefore we were involve in lot of activities like cleaning the area arranging the tents and other beatification work of the lodge. In second faze 5 cottages were ready with dinning hall and kitchen. We were taught by the owners who to clean the rooms and asked to train the local employees who were totally new to the job. I did all this with great passion as I was enjoying it and all this was totally new for me. In last faze another 7 cottages were come up. After a successful season owner took me to Chennai to his house where he had a cook who was expert in south Indian food and even his wife was quite excellent in cooking. Learnt a lot there and came back after 45 days.
It was year 2003, after all this training at Chennai and at the lodge me and my team was ready to bang for this coming season but we were not sure about the guests whether they will prefer to come to the park or not but we were surprised and amazed when we experience the high influx of guests and even so many times after selling out our 12 cottages and 3 tents we used to book Madhya Predesh tourism lodge. As I spent a year with the owners and they were also very keen about wild life and interested in sharing it with us so we also learnt the names of birds, butterfly and other wild life species found there and used it during high time when our naturalist use to be busy with other guest.

I worked in Baghwan under the ownership of wild India camp pvt. Limited till 2006 and had so many doubts in mind when found that Taj is going to takeover the property, we were scared that now our job is gone and we will be on the road. We all employees discuss it ourselves and then put this matter to our company wild India camp pvt. Limited and they assured that no body is going to be kicked out from the company.

Taj Safaris took over Baghwan in the early summer of 2006. It was not like that the previous management was not good but after working under the flagship of Taj safaris got to know about professionalism. As belongs to the rural area never got the chance to go to any good hotel so never knew exactly what makes a hotel a good hotel. But after Taj safaris interaction, got to know that the way we were working till now was not enough and not the right way to work at all. Taj taught me the original art of hospitality as till the time I become more confident in my trade so it becomes now pretty easy for me to grasp new things.

Taj sent me Jaipur at Taj Jai Mahal Palace, so this was my first interaction with a 5 star hotel and when first saw it my heart was in my mouth and my legs were shivering. I hold my breath and walk inside with my collogues. I spent there one and half month and learn seriously the art of cooking. I learnt Indian curry, tandoor and Halwai. Worked one season from October 2006 to June 2007 at Baghwan and then transferred to Mahua Kothi, Bandhavgarh on my personal request as I belong to this place. Now completed two successful seasons at Mahua Kothi.

Though I belong to Bandhavgarh but still it was never easy for me to start there as the whole environment was different for me and the menu also was totally new for me but by the help of chefs I started once again to deliver my best. I become comfortable by the end of the season and meanwhile got another chance to enhance my skills, company send me Taj Palace, Delhi which is one of the finest property of Taj group and it is my owner that I got the chance to work there for 15 days.

Taj Palace training was totally new experience for me as it was first time I lost in the city and then in the kitchen again and again. The size of kitchen was so huge and the ways to reach kitchen was so similar, every time it was like a treasure hunt for me and most of the times I struggle a lot to reach the kitchen on time but after all it was fun and a unique experience because an illiterate is proudly worming I the worlds one of the best hotel because of Taj Safaris. In my training I saw endless variety of food product and the latest equipment and machines which a normal person can not dream also in India. Therefore I must say I am proud to be with Taj Safaris and will never let the name down at any cost.