Monday, June 27, 2016

Chef Rajmohan entered into Everest World Records

Chef M.S.Raj Mohan is entered into the Everest World Records for his achievement in "Longest Solo Cooking Marathon"

Congratulate Notes from Everest World Records

Certificate from Everest World Records

Wednesday, June 15, 2016

Chef M.S.Rajmohan holding the Limca Book of Records certificate

Chef M.S.Raj Mohan holding the Certificates of Limca Book of Records and Asia Book of Records for his achievement on  "Longest Solo Cooking Marathon"

Chef M.S. Raj Mohan has set a world record for the Longest Solo Cooking Marathon at Poppys Hotel in Madurai. He started his world record on 19th December, 2015 at 7.10am and ended on 21st December, 2015 at 7.10am. He cooked for 48 hours and dished out 1204 dishes in total which includes 947 vegetarian and 257 Non-vegetarian. The total weight of the prepared dishes was 307 kg. This record entered into Limca Book of Records, India Book of Records, Asia Book of Records and officially approved as world record by USA based prominent organisation RecordSetter. He is the first Indian chef who holds the world record title in Longest Individual cooking marathon in young age. This record event is adjudicated by a committee of 05 main and 24 sub-judges chosen by the Limca Book of Records and India Book of Records.
Chef M.S.Raj Mohan with the multiple record certificates

Tuesday, March 29, 2016


Chef M.S.Raj Mohan of Tirunelveli, Tamil Nadu performed 48 Hours of Longest Solo Cooking Marathon and he prepared 1,204 recipes at Poppys Hotel, Madurai, Tamilnadu starting at 7.10 am on 19, December, 2015 and ending at 7.10 am on 21, December, 2015. The total weight of the prepared dishes was 307 kg in which 947 items were vegetarian and 257 items were non-vegetarian dishes. The prepared food was distributed to the charity houses also to the on-lookers and visitors at the venue.​ He holds the record title of India Book of Records, Limca Book of Records and Asia Book of Records.
Accepting the Greetings 

Celebration after break the Limca Records of 37 Hours
Pleasure Moment from my Mother Shanthamma
Early Morning cooking marathon

Cakes from friends for my 1000 dishes

Wednesday, January 20, 2016


Small onion – 30g
Tomato – 3
Tamarind – 10g
Salt to taste

Take 50gms from the following Vegetables

Brinjal –
Carrot –
French Beans –
Potato –
Green field beans -
Broad Beans –
Drumstick –
Raw Banana –
Karunnai Kilangu –
Surukkai -

Coconut Masala

Coconut (medium size) – 1
Garlic – 4
Coriander seeds – 1 tbsp
Dry Redchilli – 3
Peppercorns – 1 tsp
Fenugreek Seeds – ¼ tsp

To Temper

Gingelly Oil –  4 tbsp
Jeera Seeds –  ½ tsp
Asafoetida Powder -  ½ tsp
Curry leaf – a few

Method of Preparation

1.     Cut the vegetables into medium sized dices.

2.     Extract the tamarind juices. Slightly fry the coconut masala ingredients and then finely ground it.

3.     Heat oil in a pot, add the shallots and tomato. Sauté it and now add the tamarind extraction. Allow to boil in slow flame.

4.     Dilute the ground coconut masala with water and Pour the masala into the mixture now. Stir it, add the vegetables and salt.

5.     Allow the vegetables to cook well in this Kulambu but you cook it in slow flame. This cooking helps the kulambu to give better taste.

6.     Finally temper and pour it on the top. 

Monday, January 18, 2016

Hara Bhara Kebab | Kebab Recipes

Potatoes, Boiled –  500g
Green Peas, Boiled –  60g
Green chilli, finely chopped – 2nr
Salt – to taste
Coriander leaf, finely chopped – a few
Chaat Masala – ¾ tsp
Cumin Powder – ¾ tsp
Oil – as required
Gram Flour – 1 tbsp

Method of Preparation:

1.     Gently mash the boiled potato and green peas. Mix both well.
2.     Add the remaining ingredients and mix it all well.
3.     Make even size patties, cook the patties over hot tawa and drip the oil around the patties whenever we need it.

4.      Serve the Hara Bhara Kebab as hot.