tag:blogger.com,1999:blog-38204613205251182562010-09-15T09:52:22.148-07:00CHEF RAJI am a Culinary Educator, Cookery show host and Gourmet entrusted the task to experimenting the Indian CookingChef Rajhttp://www.blogger.com/profile/01133964976110475933chefrajlab@gmail.comBlogger27125tag:blogger.com,1999:blog-3820461320525118256.post-91080271462292044612010-09-11T01:37:00.000-07:002010-09-11T01:50:52.366-07:002010-09-11T01:50:52.366-07:00CHICKEN SODHI<a href="http://2.bp.blogspot.com/_eAeKiBmL2i4/TItCzK-oitI/AAAAAAAAAHM/7oomwfrHIVU/s1600/Picture+005.jpg"><img id="BLOGGER_PHOTO_ID_5515575615533124306" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://2.bp.blogspot.com/_eAeKiBmL2i4/TItCzK-oitI/AAAAAAAAAHM/7oomwfrHIVU/s320/Picture+005.jpg" border="0" /></a><br /><div><a href="http://3.bp.blogspot.com/_eAeKiBmL2i4/TItB-s6317I/AAAAAAAAAHE/pOME54iTWt4/s1600/Picture+005.jpg"></a><br /><br /><div>Chicken Sodhi is an another variation of the Sodhi, which is a special preparation in the Tirunelveli region. It is normally made for lunch, but it is awesome to serve with plain Idiyaapam. To increase its flavour and taste add lemon juice when it gets cool.<br /></div><br /><br /><div><span style="color:#33cc00;">Ingredients</span><br /><br />Chicken – 1kg<br />Coconut Oil – 50 ml<br />Mustard Seeds – a tsp<br />Onion – 100 g<br />Curry leaves – a few<br />Coconut Milk – 750 ml<br />Turmeric Powder - little<br />Slitted Green Chillies – 5 pieces<br />Potatoes – 100g<br />Salt – to taste<br /><span style="color:#ffcc66;"><br />Ground Mixture</span><br /><br />Ginger – 1 tbsp<br />Grated Coconut – 2 tbsp<br />Cumin seeds – ¼ tsp<br /><br /><span style="color:#33ccff;">Method<br /></span><br />Heat Coconut Oil, temper the mustard seeds and Curry leaves<br />Add the sliced onion and Chicken pieces, sauté it<br />Add turmeric powder, Potato cubes and salt.<br />Add thin coconut milk extraction. Add the ground mixture after 5 minutes.<br />Remember to cook all this in medium low flame.<br />Cook the Sodhi till the Chicken and Potatoes tender. Garnish with fried curryleaves.</div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3820461320525118256-9108027146229204461?l=chefrajlab.blogspot.com' alt='' /></div>Chef Rajhttp://www.blogger.com/profile/01133964976110475933chefrajlab@gmail.com0tag:blogger.com,1999:blog-3820461320525118256.post-86597775889481270652010-09-07T10:01:00.000-07:002010-09-08T07:36:06.277-07:002010-09-08T07:36:06.277-07:00True Face of Hospitality Studies<a href="http://4.bp.blogspot.com/_eAeKiBmL2i4/TIZ1E4pgH8I/AAAAAAAAAG8/paijOrNPm-g/s1600/Hotel+logo.jpg"><img id="BLOGGER_PHOTO_ID_5514223520548134850" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 128px; CURSOR: hand; HEIGHT: 121px" alt="" src="http://4.bp.blogspot.com/_eAeKiBmL2i4/TIZ1E4pgH8I/AAAAAAAAAG8/paijOrNPm-g/s320/Hotel+logo.jpg" border="0" /></a><br /><p><br />A Colourful life, can cruise, Career at luxury hotels, fly all over the world as Air Hostess, become entrepreneur, Profession at Corporate houses…… Options are plenty.<br /><br />Visiting travelers and customers are expecting high in regard of the value to their payment. The service industry requires skilled employees to meet out their desires and to cater specialized services. This is the root cause for the establishment of the Hotel management training institutes all over the world.<br /><br /><span style="color:#ffcc33;">Curriculum<br /></span><br />Curriculum pattern changes as per the affiliation of the institute, but it is designed on the basis of the current requirements of the service industry. Everyone who enters in to the hospitality studies have a thought that it is all about cooking. Other than culinary arts the programme consists of four major operational subjects and few allied subjects. The four operational subjects are Food production, F&B Service, Accommodation and Front office. The duration of the course depends upon the board or university. Besides the theoretical papers the Operational subjects consists of practical papers in which the students will be trained in the laboratories by a professional trainer. Some universities include project works in the curriculum there by helping the students to get into the current happenings.<br /><br /><span style="color:#6666cc;">Training<br /></span><br />“Observation = Application” is the mantra of training. Hands on Training are the discerned fact of hospitality studies. Industrial Exposure Training (IET) is also the part of curriculum. The students can be trainees at various leading star hotels under different departments. The IET period varies from 3 months to 6 months, based on the curriculum or the skill based requirements of the student.<br /><br />During this period, students will receive the culinary knowledge from the Training Kitchen of the college. The students attain different serving styles, menu compiling, mixing, selling techniques by thorough practical activities at Training Restaurant and Mock Bar.<br /><br /><span style="color:#ff99ff;">Campus Placement<br /></span><br />Placement service is the heart throb of the hospitality education. Revised wage packages in the hotel industry show interest among the students to join the industry. Group discussion, Product Knowledge test, Personal interview are conducted in the campus interview. In Kitchen the selected candidates are asked for the Food trial at the concerned hotel. As per the test result, their salary and position will be fixed by the Organisation. In F&B Service, the candidates have to do menu planning and lay the cover on table as per the planned menu. As per the quality of the candidates the organisation will decide their position, Entry level, Management Trainee, Hotel Operational Trainee, Executive Assistant etc., .<br /><br /><span style="color:#ffff33;">Guidance for choosing hotel schools<br /></span><br />Check the college have any affiliation with Universities, National Bodies etc.,<br />Check who is running and managing the institution<br />Faculty Profiles<br />Infrastructure<br />Students beneficiaries activities done by the hotel management school<br />Check the worthiness of the institution for your valuable payment<br />Analyze the family strength (money) and your potential<br />Norms of the college<br />Placement Services<br /><br />My golden words for one who wishes to opt for the hospitality courses, </p><p>Hundreds of training institutes in India, among only 5 - 8% are decent to good.<br /><br />Needs lot of patience, competence, eagerness to learn, application of knowledge, hard work…..<br /><br />These are the secrets to succeed in the hospitality arena. </p><p>All the very best for choosing hospitality studies / hotel schools…. Touch with me on any queries.</p><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3820461320525118256-8659777588948127065?l=chefrajlab.blogspot.com' alt='' /></div>Chef Rajhttp://www.blogger.com/profile/01133964976110475933chefrajlab@gmail.com0tag:blogger.com,1999:blog-3820461320525118256.post-75888706235805015502010-08-28T04:43:00.000-07:002010-09-01T08:41:23.154-07:002010-09-01T08:41:23.154-07:00Murukku – A Sentimental Snack …..<a href="http://1.bp.blogspot.com/_eAeKiBmL2i4/THkBUQUUZoI/AAAAAAAAAGo/MKgRrRYJEbE/s1600/800px-Murukku.jpg"><img id="BLOGGER_PHOTO_ID_5510437066553714306" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://1.bp.blogspot.com/_eAeKiBmL2i4/THkBUQUUZoI/AAAAAAAAAGo/MKgRrRYJEbE/s320/800px-Murukku.jpg" border="0" /></a><br /><div><a href="http://2.bp.blogspot.com/_eAeKiBmL2i4/THkBE8ODVPI/AAAAAAAAAGg/jNVNFAPWEQk/s1600/800px-Murukku.jpg"></a><br /><br /><div>Murukku is a common snack preferred by all ages in all seasons and it being as a gifted bite in South India. Murukku adorned all festive seasons in Tamilnadu and it is a sentimental savoury of here. Some use their hands to prepare the Murukku, which one called Suthu (twisted) Murukku. (Twist the dough around the pebble). Murukkus are available in many varieties and name...... manapparai murukku, achu murukku, kaara murukku and more…<br /><br />The mixing of ingredients is one of the prime factors in all cooking, Use 500g raw rice flour to 100g urad dal, recent day’s good quality readymade Murukku flours are available in different brand names.<br /><br />You would know the preparation of this unique savoury but I just reveal you my experienced instructions to prepare the tastiest Murukku.<br /><br /><span style="color:#ffff00;">Instructions<br /></span><br />A tsp of soda bi carbonate gives natural taste, colour and flavour to the Murukku. As more, the soda and fresh oil together incorporates new taste to it.<br /><br />In one word crispiness alone makes the murukku tastier, to get crisp form add little dalda (vanaspati) into the dough mixture, assure you for the better texture and crispiness. Adding the correct quantity of urad dal also gives the crispiness. Crispiness longer the shelf life.<br /><br />Fry the murukku in well heated oil as much possible use the fresh oil. you include masalas (redchilli powder) and colour for the spicy murukku.<br /><br />Drain the murukku well and store it in air tight container<br /><br />Just try my quantity<br /><br />Branded murukku flour – 500g<br />Urad dal – 100g<br />Vanaspati – 50g<br />Jeera seeds – 1/2 tsp<br />Black sesame seeds – a little<br />Saunf – a little<br />Basil – a little<br />Salt – as required and water<br /><br />Use the above basic murukku quantity to prepare the variety of murukku at your home. (karukku murukku) Hearing the biting sound … continue… hey because of karukku murukku noise it so called murukku.... ????? ssssssss hhaha...<br /><br />Happy eating and cooking…</div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3820461320525118256-7588870623580501550?l=chefrajlab.blogspot.com' alt='' /></div>Chef Rajhttp://www.blogger.com/profile/01133964976110475933chefrajlab@gmail.com2tag:blogger.com,1999:blog-3820461320525118256.post-24184804924001919302010-08-03T06:55:00.000-07:002010-08-03T08:04:05.804-07:002010-08-03T08:04:05.804-07:00MUTTAI KARANDI KULAMBHU<p>This is the new recipe which I was tasted recently at Chekkuyraani in Madurai. Typically the omelette is cooked in the brass round ladle over the charcoal ember. This omelette emanates the smoky flavour instill the same to the gravy. Adding the crushed garlic in the final stage spruced the taste of the dish.</p><p><br />INGREDIENTS<br /><br />1. oil – 50 ml<br />2. Mustard Seeds – ½ tsp<br />3. Green chillies – 2 Nos<br />4. Curry leaves – 2 sprigs<br />5. Onion – 100g<br />6. Ginger paste – 1 tsp<br />7. Tomato Puree – 150 ml<br />8. Red Chilli powder – 1 tbsp<br />9. Crushed Garlic – 2nos<br />10. Crushed Peppercorns – ½ tsp<br />11. Salt – as required<br />12. Coriander leaves – to garnish<br /><br />Grounded Masala<br /><br />13. Coconut Gratings – 50g<br />14. Jeera Seeds – ½ tsp<br />15. Saunf – ½ tsp<br />16. Coriander seeds – 1 tsp<br /><br />Preparation Method<br /><br />1. Beat well the eggs, Crushed peppercorns, chopped onion and salt.<br /><br />2. Pour the egg mixture in the greased round ladle and keep it over little flame<br /><br />3. When it cooks the egg mixture in the round ladle will puff like paniyaram and turn it to other side.<br /><br />4. Keep the prepared Karandi Muttai separately<br /><br />5. Dry roast the jeera seeds, Saunf and coriander seeds, finely ground that along with the coconut gratings<br /><br />6. Heat the oil, Pop mustard seeds, add slitted green chillies and curry leaves<br /><br />7. Add the chopped onion till it turns soft, add the masala powder, ginger paste and grounded masala mixture. Stir it well<br /><br />8. Add the Tomato puree, cook it for a minute<br /><br />9. Then add the required amount of water, let it to boil for few minutes<br /><br />10. Finish the curry with Karandi omelette and crushed garlic pods. Garnish with fine chopped coriander leaves<br /><br />This thick curry is the perfect match for the Indian breads,Idiyaapam. Use a tbsp of vanaspathi to finish the curry, it gives delicate flavour and taste to the curry. Believe you are fuss at your kitchen after reading this new recipe, try it out, feels your kitchen fills with the country flavour.</p><p>Soon I get in touch with you on the topic of MURUKKU, enjoy the taste. Keep cooking new recipes.</p><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3820461320525118256-2418480492400191930?l=chefrajlab.blogspot.com' alt='' /></div>Chef Rajhttp://www.blogger.com/profile/01133964976110475933chefrajlab@gmail.com0tag:blogger.com,1999:blog-3820461320525118256.post-4299801631545083822010-07-29T07:20:00.001-07:002010-08-03T08:47:13.252-07:002010-08-03T08:47:13.252-07:00atlast all fineThere was the ill up and down in my last two months of life journey, many frustrations… atlast I routed up in to the correct path by joining the catering department at the Mary Matha college, Periyakulam. With lots of hope and energetic members I have started the 5th Sense restaurant Consultancy services proceeding for the new projects. In near days you will be the one to sitting at my resto.<br /><br />Meet you again with the fabulous topic.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3820461320525118256-429980163154508382?l=chefrajlab.blogspot.com' alt='' /></div>Chef Rajhttp://www.blogger.com/profile/01133964976110475933chefrajlab@gmail.com0tag:blogger.com,1999:blog-3820461320525118256.post-11758896195213558992010-06-23T07:50:00.000-07:002010-06-23T07:55:03.188-07:002010-06-23T07:55:03.188-07:00Can you cook ?dear my valuable readers,<br />Here I am not mean you to cook rather challenging you to cook right proportionate diet. Speaking on diet every one have own views, of course diet can be plan as per ones nature, structure of the body and more importantly what kind of shape one wants at the end. Periodically give some relaxation if you are following very strict diet which one helps to avoid skipping the diet in the middle or getting aversion on your diet.<br /><br />Keep it up in mind always be conscious on fat free items, especially the deep frying stuffs. Whenever you do cooking food follow basic guidelines to ensure the prepared food as nutritious one. Making the nutritious food is really a challenging for every chef, so that top notch hotels back to the health concept flavours and serving that to the customers.<br /><br />How many of us adding the seasonal available ingredients in our diet? Go with the seasonal availability which keeps the body fresh, balance internals as per the weather and faster the brain activity.<br /><br />However you can follow any kind of diet, but you can get the definite shape only through the workout..<br /><br />thennnn in my side, recently I cooked up the week long wonderful food festival KIRAMATHU SAMAYAL at Hotel Madurai Fortune Pandiyan... nice cook it up over there…<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3820461320525118256-1175889619521355899?l=chefrajlab.blogspot.com' alt='' /></div>Chef Rajhttp://www.blogger.com/profile/01133964976110475933chefrajlab@gmail.com0tag:blogger.com,1999:blog-3820461320525118256.post-3988343277809267902010-04-27T08:17:00.000-07:002010-04-27T08:23:09.636-07:002010-04-27T08:23:09.636-07:00Asafoetida – a name enough !!!!!In South Indian and Indian Cooking, it is being as a common flavouring agent. What so ever no agents can beat the flavour of this asafoetida, a pinch totally changes the taste and make the cooking as noble.<br /><br />Asafoetida or hing, releases onion – garlic flavour, have anti- biotic properties which check the growth of microbes, therefore used as a preservative. In my cooking, I use this cupboard item often to make my cooking divine. Experimented, asafoetida tweaks the tastes and recommend you to be add for the following items whatever preparation styles followed,<br /><br /><span style="color:#ff99ff;">Tamarind base curry, hot curries, Variety rice, Dal Varieties, leafy base curries, even your lovely biriyani too</span>.<br /><br />The elder peoples in village says asafoetida have excellent <span style="color:#ffccff;">aphrodisiac characters</span>, I tell you the preparation now. Keep a copper bowl over heat to add few grams of hing in pure cow ghee, slightly stir it. After it cooled, mix that one with pure honey and fresh latex of banyan tree. Shape as little shot and dry it. Take it once daily for 40 days before sunrise helps treat impotency and has a good effect on spermatogenesis and premature ejaculation.<br /><br />Anyway the couples can try out, this divine property have more and more health benefits that all are described in ayurveda scripts.<br /><br />You know in abroad it is known as Devil's dung… Hey hey see how is it get different..<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3820461320525118256-398834327780926790?l=chefrajlab.blogspot.com' alt='' /></div>Chef Rajhttp://www.blogger.com/profile/01133964976110475933chefrajlab@gmail.com0tag:blogger.com,1999:blog-3820461320525118256.post-68025999245989554712010-04-12T06:27:00.000-07:002010-04-12T19:17:22.401-07:002010-04-12T19:17:22.401-07:00Examination Menu for the StudentsWhat forced me to write this topic now?<br /><br />It’s the right time for me to write this much awaited topic, reason every year in the month of March all the Catering students are booted by the Catering Faculty members.<br /><br />Why they are snowballing?<br /><br />All for the examination menu framing. Through my knowledge, high percentage of the catering students doesn’t get the required base in menu planning (F&B Service Practical), even though they are at the final year. It’s very sad, the percentage is very minimum, figured less than 25% of the total catering students of the Tamilnadu.<br /><br />Each Staff members have <span style="color:#ff6666;"><span style="color:#ff0000;">their own scripts of matching food & wine and shuffling lecturing are highly disturbed the students, results in one word “get confused”.</span><br /></span><br />My below guidelines on matching food & wine, laying tips may facilitate the students,<br /><br />1. Seven course Food and wine menu, lay the cover for first three courses.<br />2. Give the description for food and the nature of wine<br />3. don’t pile the cutlery, flatware and glassware on the cover<br />4. Explain very clearly on your laying and menu to the external examiner<br />5. Try to add the new dishes for each course, avoid sticking yourself with same dish and course throughout your graduation period<br />6. Chose the cutlery and crockery as per the needs, based on the available food, this alone lifts the style of the service.<br />7. Keep the wine glasses in 160 degree angle, around the water glass. First wine glass is next to water glass and the next wine glass follows<br />8. There is no base for suggesting wine for all courses. Start with light bodied wine as same end up with light bodied one<br />9. Given five course menu without wine, you will lay the cover for that whole courses. Also its possible by the menu nature, shouldn't overcrowd the cover (Ist Year)<br /><br />May be its very little for me to tell you now. The catering students must develop menu planning as their hobby, to understand the essence of vastness and deepness.<br /><br />Register my instructions. Renounce the confussions and say menu planning is damn easy. Get back me with your reply.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3820461320525118256-6802599924598955471?l=chefrajlab.blogspot.com' alt='' /></div>Chef Rajhttp://www.blogger.com/profile/01133964976110475933chefrajlab@gmail.com0tag:blogger.com,1999:blog-3820461320525118256.post-46199722935153808752010-03-18T07:30:00.000-07:002010-03-18T10:27:41.599-07:002010-03-18T10:27:41.599-07:00Making of Best Crispy VadasVadai – that name is very common, familiar one in the far and wide of Tamilnadu. It’s a custom of accommodate the houses on all the auspicious days.<br /><br />Venpongal, sambhar, chutnies and Vadai are the god blessing breakfast in Tamilnadu, the best breakfast not end up with the vadai here. Go anywhere on the Tamilnadu roadside, your eyes never missed this nicely stacked Vadais in the tea stall.<br /><br />Tea and Vadai are the good friends in combination. Throughout the India, one can taste vadai in different taste, texture also that prepare with different ingredients.<br /><br />Paruppu Vadai called Aamma Vadai, Urundai Vadai and mouthwatering, melting Ulunthuvadai called Methu vadai. Different recipes, tips are airing for the making of vadai; I am very splendid to give my following best simple ideas of making a secret of best vadas,<br /><br />Soaking time of dal <span style="color:#6600cc;">shouldn’t go above 20minutes at any cost. If you soak it for long time, the vadai will not raise. Sprinkle little water at the time of grinding the mixture for Methuvada, the consistency should be like halwa, wouldn’t stick it in your hand and very soft</span>.<br /><br />You got the medu vada mixture in right consistency, there is no need of adding soda salt and Rice flour and if you like you can add little rice flour for crispiness. <span style="color:#6666cc;">Don’t add water while grinding for paruppu vadai, it ooze out the water at the time of grinding how much it absorbed during the time of soaking. You can grind it little coarsely</span>. This mixture is lack of consistency you can add little Bengal gram to correct the stability.<br /><br /><span style="color:#6600cc;">Keep away little quantity of Bengal gram dal after soak it out, add that later to the grinded mixture, it gives better texture and taste to the Aamaa Vadai</span>. To make Urundai vadai use the same tips as like paruppu vadai, but no need to keep the Bengal gram, especially you can grind the mixture finely for this preparation. Give much attention on the temperature of the hot oil.<br /><br />Asafoetida, Greenchillies, Coriander leaves, Curryleaves, Jeera, Bellari Onion, Peppercorns, Saunf are the common ingredients using for each vadais, that adds nourishing and special taste.<br /><br />I am guarantee that’s the best and shortest tips for making a great vadai, follow that go ahead with your new tasty vadai attempt.<br /><br />“Hats off for the South Indian vadas…..” anyone heard about the Sutta vadai, its available in our resto…..<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3820461320525118256-4619972293515380875?l=chefrajlab.blogspot.com' alt='' /></div>Chef Rajhttp://www.blogger.com/profile/01133964976110475933chefrajlab@gmail.com0tag:blogger.com,1999:blog-3820461320525118256.post-51360257805604040282010-01-22T09:28:00.000-08:002010-02-23T07:17:22.947-08:002010-02-23T07:17:22.947-08:00I Love you, dear “Kesari”……“I didn’t have a Kesari like before” this word dropped from my mouth, after I experienced typical Kesari at a tea stall. Yes I tasted Kesari earlier, but not like a Kesari what I tasted on that stall, thus my feelings on Kesari get doubled….. I Love you, dear…<br /><br />Unlike others, Kesari not includes costly ingredients, no complicated secrets behind the preparation, at last its very easiest one to prepare by anyone. That’s the reason it’s available in all good seasons, it is indispensable from the kitchens of Tamilnadu.<br /><br />Kesari is an only sweet dish, being a perfect match taken with South Indian breakfast and also tasted with a tea & snacks in the evening. Sure all the sweet needs much care on the quantity, consistency, added experience and much more. But Kesari doesn’t want any peculiar attention like glossy sweets.<br /><br /><span style="color:#ff99ff;">Amount of adding vanaspati or desi ghee gives very fine texture, combo of semolina, sugar and vanaspati induced the taste</span>. To that fried Cashewnuts & raisins, heavenly treated cardamom, winking tutti frutti each and every one makes Kesari more gorgeous and flavoured. In Tamilnadu, I believe Brahmin's hands are extraordinarily good in the Kesari preparation.<br /><br />A quantity of Vanaspati or ghee reduced, the Kesari can cut into pieces, resembles sandy texture. <span style="color:#ff99ff;">But if we added adequate amount of vanaspati from half of the quantity of Semolina, that we can scoop it off. 100 percent of my voice goes to the scooping consistency Kesari</span>, that only taster much better than other.<br /><br />How you get this scooping consistency, by adding more water? NO… then ???<br /><br />Try out my ratio one part of semolina and two parts of water and sugar.<br /><br />Turned on your stove, blissing……. Simple and Sweetest, Share me your post preparation views.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3820461320525118256-5136025780560404028?l=chefrajlab.blogspot.com' alt='' /></div>Chef Rajhttp://www.blogger.com/profile/01133964976110475933chefrajlab@gmail.com0tag:blogger.com,1999:blog-3820461320525118256.post-74383826231048173912009-12-29T03:25:00.000-08:002010-01-06T02:47:50.233-08:002010-01-06T02:47:50.233-08:00Food As MedicineVery sorry and be patient to read this lengthy posting.<br /><br />But I felt it’s necessary for everyone, how the food act as medicine….<br /><br />Food….!!!! That’s all the handsome needs of human. Without food, nothing. Our body is constructed by the food. At the age of new born baby we are 3 kg, now we are 70 kg. How this much enormous growth has happened? All by the food…. am I right …. ?<br /><br />Food is a state to cure all the diseases, as same it is an important one for all sickness. <span style="color:#330099;">While taking food the time, quantity, quality, nature, type has been considered to help for the quick assimilation. Digestion is strength, indigestion is a weakness (reason for all diseases-health disturbances) for our body.</span> Digestion will be different from food to food, that mean gastric juice secretion gets differ, that’s the enzyme responsible for the digestion, alternately if we takes different food items that required more time to digest, results problem in digestion.<br /><br />Taste is not in the food, its all about our tongue. Food are categorized into two, living food and non-living food.<br /><br />Living food means cooking the food without destroying its nutritional values. In this category natural foods like vegetables, fruits, sprouts etc., are the best. All the food substances contain the sugar, but not these natural foods. <span style="color:#330099;">Living foods are the best dietary food stuffs, it must be present in the diet menu those wants to burn their calories</span>.<br /><br />At the time of sprouting pulses the amount of protein, vitamins and minerals level gets increased, the sugar and fat level get reduced. Steaming is an excellent cooking method; it is not much disturbing the nutritional values. It exposes the ingredients added in that one and makes the digestion as easier.<br /><br />Non – living food means a food hasn’t any nutritional value, totally a flat food. We can say all the deep fried food substances (potato chips, French fries), it’s all the venomous for our body.<br /><br />Heart attack and Blood pressure are the most popular threatening malady of India. High intake of the fat and sodium both are responsible for these diseases. We all like the fat very much, we didn’t eat a food without oil floating on the top of any dishes, that much fond we are, with fat. is n't it ???? Alas...<br /><span style="color:#330099;">Hormones are treated to butchery meat & poultry making a growth as faster than normal. It’s called as Hormone treated food, Example a meat weighs 2kg means, 1 kg is meat and another Kg is absolutely a hidden fat, which one marbled between the meat fibers.<br /></span><br />We got happy if give away some ice-cream, chocolate like preservative food items to our children’s, how many of you know the hidden dangerous presents in that food?<br /><br />Preservative foods are the dangerous one for our health, have high level of sodium content. On present day’s obesity is a common among the children’s and elders. <span style="color:#330099;">As we eat more preservative foods, the chemical properties added in that will goes to our stomach, arrest the chemical reactions happening in our digestion time.</span> It will not convert the fat to fatty acids and carbs to glucose. It will gift us the serious diseases like cancer, high blood pressure and more.<br /><br />Any way you may observe my points, it’s a wonderful discourse recently I listened, share your views on it. Have right, proportionate food know your body before choosing the food.<br /><br />Keep in mind choose the food items as per your work nature; minimize the quantity of food in the night time.<br /><br />Eat healthy food, live long healthly…..<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3820461320525118256-7438382623104817391?l=chefrajlab.blogspot.com' alt='' /></div>Chef Rajhttp://www.blogger.com/profile/01133964976110475933chefrajlab@gmail.com0tag:blogger.com,1999:blog-3820461320525118256.post-32987541924190768272009-12-11T17:39:00.000-08:002009-12-12T08:47:08.478-08:002009-12-12T08:47:08.478-08:00The Story of Tirunelveli HalwaTirunelveli is famous for delicious sweet halwa….. as you all know. It’s a great culinary creation and the visiting card to the inhabitant of Tirunelveli. Tirunelveli halwa is golden brown, has a jelly-like texture and contains a ghee, which gives its distinctively greasy appearance.Because of its divine taste, this sweet dish name spreaded all over. The Tirunelveli peoples are the relatives of alwa, they wouldn’t leave a day without tasting this elixir, even taken with Idli and Dosa.<br /><br />But this three centuries old halwa have the interesting backdrop !!!!!<br /><br />At first in Tirunelveli, halwa was introduced by the rajputraa peoples of Rajasthan who came to chokampatti (Tirunelveli province) for serving Jamindhars. Those cooks created and presented the wonderful alwa to chokampatti Jamindhar. Early days, the halwa was sold in streets by walk.<br /><a href="http://4.bp.blogspot.com/_eAeKiBmL2i4/SyL-OYXeqbI/AAAAAAAAADw/-gY_SS4MmtA/s1600-h/clip_image002.jpg"><img id="BLOGGER_PHOTO_ID_5414169225065310642" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 208px" alt="" src="http://4.bp.blogspot.com/_eAeKiBmL2i4/SyL-OYXeqbI/AAAAAAAAADw/-gY_SS4MmtA/s320/clip_image002.jpg" border="0" /></a><br />By the year 1882, Mr.Jegan Singh, a father of Halwa opened the first halwa shop in Tirunelveli named “Tirunelveli halwa”.<br /><br />Ok it’s all the history……. We back….<br /><br />Originally the word “Halwa” derived from the Arabian root means Sweet. The Tirunelveli Halwa is primarily made from wheat, sugar and Ghee. The right proportion of mixing the ingredients and the special recipe of this region are said to its parents.<br /><br /><span style="color:#000099;"><span style="color:#ffff33;">“Invasion of ingredients, many varieties of alwa’s are available around us, Our Tirunelveli alwa is best among all”</span><br /><br /></span>Correct fermentation of wheat milk awarded crumbleness, tiny holes and sharp taste, authentically prepared halwa will last more than 15 days. The combination of ghee, cashewnuts and nutmeg emanates celestial flavour to the alwa. The Thamirabarani river water is the husband for Tirunelveli alwa, the copper content in this water embraced and giving heavenly taste to the sweet dish.<br /><br />After its we all know why the halwa has become synonymous with the city, enjoy the taste while visiting to halwa city …....<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3820461320525118256-3298754192419076827?l=chefrajlab.blogspot.com' alt='' /></div>Chef Rajhttp://www.blogger.com/profile/01133964976110475933chefrajlab@gmail.com0tag:blogger.com,1999:blog-3820461320525118256.post-52397003876205974332009-11-11T02:55:00.001-08:002009-11-12T23:23:30.900-08:002009-11-12T23:23:30.900-08:00Disappointment – A measuring deviceDisappointment = Failure, how do you par both the words????<br /><br />A disappointment is the only obsession makes our lovable work (aim) to hate. It’s true…<br /><br />I say, this all turns out because of the minute slipups and the overconfidence/ overexpectations of our side. Being the food consultant, I know - how the critic from the gourmets, talented chefs that arises the good number of times, taken that as part of my development and my team consistency. Funny is, sometimes the food critics developed without knowing the authenticity of the dishes. Whatsoever as my surface I am considering that as a measuring device to scale my weakness and strengthness…..<br /><br />A noble friend of mine, shared the good will thought of what he enjoyed on the TV Channel recently, once a great scientist Thomas Alva Edison’s,18 years old laboratory was gutted by fire, but no troubleness on his face. Instead of worrying, he said calmly, my 18 years of mistakes are gutted by fire.<br /><br />Ssssshhhhh ‘’’’’ However, its clear, corrective measures from the disappointment will lead to success path…<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3820461320525118256-5239700387620597433?l=chefrajlab.blogspot.com' alt='' /></div>Chef Rajhttp://www.blogger.com/profile/01133964976110475933chefrajlab@gmail.com0tag:blogger.com,1999:blog-3820461320525118256.post-29153917328603174762009-10-31T07:38:00.000-07:002009-11-02T02:01:51.802-08:002009-11-02T02:01:51.802-08:00Match for coffee<a href="http://2.bp.blogspot.com/_eAeKiBmL2i4/SuxMr4AEJPI/AAAAAAAAACw/4Z3S62D_sGM/s1600-h/C.jpg"><img id="BLOGGER_PHOTO_ID_5398774369961125106" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://2.bp.blogspot.com/_eAeKiBmL2i4/SuxMr4AEJPI/AAAAAAAAACw/4Z3S62D_sGM/s320/C.jpg" border="0" /></a> <span style="color:#cc9933;">Coffee Paniyaram<br /></span><br />I developed this paniyaram recipe, something different for the evening snack with the coffee. Just try it out in your house !!!!!!<br /><br />Ingredients<br /><br />Raw Rice – 200g<br />Urad dal – 50g<br />Coffee decoction – 75ml<br />Milk – 250ml<br />Sugar- 100g<br />Soda bi Carbonate – a Pinch<br /><br />Method<br /><br />1.Soak the raw rice and urad dal separately for one hour<br />2.Grind the both for separately and let it for leavening for about 5hrs.<br />3.Add the sugar, the coffee decoction and milk.<br />4.Make it as a pouring consistency. Cook it as like above Kara paniyaram.<br />5.But be careful, the paniyaram should not burn and the heat of the oil.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3820461320525118256-2915391732860317476?l=chefrajlab.blogspot.com' alt='' /></div>Chef Rajhttp://www.blogger.com/profile/01133964976110475933chefrajlab@gmail.com0tag:blogger.com,1999:blog-3820461320525118256.post-10391492309426509692009-10-31T07:28:00.000-07:002009-11-12T21:51:36.811-08:002009-11-12T21:51:36.811-08:00Real Taste of Paniyaram<img id="BLOGGER_PHOTO_ID_5398772508935179122" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://2.bp.blogspot.com/_eAeKiBmL2i4/SuxK_jI5y3I/AAAAAAAAACo/mHVe0CIryfw/s320/31102009144.jpg" border="0" /><span style="color:#ffff66;">Paniyaram<br /></span><br />I heard lot about this paniyaram and tasted that in different taste and flavour. But this time, I visited to my friend house at Karaikudi, the authentic Kara paniyaram served with the breakfast; the taste was totally different from the earlier one.<br /><br />At once the taste spurs me to collect the recipe from my friend’s maam and now blogged it for my readers use.<br /><div><a href="http://3.bp.blogspot.com/_eAeKiBmL2i4/SuxKi_aRNdI/AAAAAAAAACg/f7_WUFPDjt4/s1600-h/31102009144.jpg"></a><br /><p><span style="color:#ff0000;">Kara Paniyaram</span><br /><br />Ingredients<br /><br />Raw Rice – 250g<br />Urad Dal – 175g<br />Oil – For Frying<br />Dry Redchillies- 5nos<br />Curry leaves- 1 sprig<br />Asafoetida- a pinch<br />Salt- as needed<br />Ginger- 1tsp<br />Mustard Seeds- a little<br />Soda Bi Carbonate – a little<br />Small Onions – 3 cloves<br />Turmeric Powder- a pinch<br /><br />Method<br /><br />1.Soak the raw rice and the urad dal for an hour. Grind the both like a pouring consistency.<br />2.Prepare the fundamental masala for the Kara paniyaram with oil, dry redchillies, ginger, Mustard seeds, small onions, curry leaves, Turmeric powder, and asafoetida. Make it as a fine paste.<br />3.Mix the masala and the batter well. Add the salt and soda bi Carbonate into it.<br />4.Heat the oil in a specially made paniyaram vessel, drop the batter in the hot oil.<br />5.Turn the side of the paniyaram after 2 minutes. Cook it with care, if the heat is too, the inner of the paniyaram will not cook properly.</p><p>Yes its taste awesome for the spicy lovers, prefect accompaniment for the typical south Indian breakfast and evening snack. Dish it out huahahahah !!!!!!!!<br /></p></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3820461320525118256-1039149230942650969?l=chefrajlab.blogspot.com' alt='' /></div>Chef Rajhttp://www.blogger.com/profile/01133964976110475933chefrajlab@gmail.com0tag:blogger.com,1999:blog-3820461320525118256.post-83753616286242268002009-10-31T07:05:00.000-07:002009-11-02T02:03:41.575-08:002009-11-02T02:03:41.575-08:00Deep Fried ......<a href="http://1.bp.blogspot.com/_eAeKiBmL2i4/SuxHrTlVlYI/AAAAAAAAACY/a6oGhC_HtaM/s1600-h/M.jpg"><img id="BLOGGER_PHOTO_ID_5398768862627206530" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://1.bp.blogspot.com/_eAeKiBmL2i4/SuxHrTlVlYI/AAAAAAAAACY/a6oGhC_HtaM/s320/M.jpg" border="0" /></a> <span style="color:#999900;">Munthiri Kothu</span><br /><div><div><div><br /><div>Munthiri kothu is golden, yellow in colour, it’s an authentic sweet and favourite evening snack in the Tirunelveli and the surrounding areas. It’s a easy sweet preparation, I am sure the fine prepared munthiri kothu can keep it for a month, the taste will initiate you for the second time preparation.<br /><br />Munthiri Kothu means “bunch of balls”. You can see that from this picture it is a bind with each one.<br /><br />Ingredients<br /><br />Green Gram Flour – 250g<br />Jaggery – 200g Cup<br />Cardamom – as required<br />Cloves – two<br />Ginger Powder – a pinch<br />Maida – 200 gram<br />Rice – 60g<br />Lemon Yellow colour – a pinch<br />Grated Coconut – 1 tbsp<br />Oil – For deep frying<br />Ghee – 2 tbsp<br /><br />Method<br /><br />1.Fry the green gram and rice with cardamom and cloves in medium fire, coarsely grind the gram mixture.<br />2.Make thick Jaggery syrup; add the grinded powder and ginger powder, grated Coconut, little ghee, mix all these ingredients well.<br />3.While it is in little heat, make even size balls. Prepare the batter with maida and lemon yellow colour; dip the balls in this batter.<br />4.Deep fry it in hot oil.<br />5.It is a wonderful evening snack; take along with tea or coffee.<br /><br />I recommend you, Taste it after a day or few hours it has been prepared.</div><br /><br /><div></div><div></div></div></div></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3820461320525118256-8375361628624226800?l=chefrajlab.blogspot.com' alt='' /></div>Chef Rajhttp://www.blogger.com/profile/01133964976110475933chefrajlab@gmail.com0tag:blogger.com,1999:blog-3820461320525118256.post-7977897339680714562009-10-15T02:59:00.000-07:002009-10-15T03:04:52.584-07:002009-10-15T03:04:52.584-07:00On the Barrage !!!!This time my cooking experience was on the river barrage, comes out with the new striking Meen Puli Kulambhu (Fish in Tamarind Curry) recipe.<br />It was highly acclaimed by the onlookers, watch this interesting preparation on AMN TV (2.00pm) for this diwali special.......<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3820461320525118256-797789733968071456?l=chefrajlab.blogspot.com' alt='' /></div>Chef Rajhttp://www.blogger.com/profile/01133964976110475933chefrajlab@gmail.com0tag:blogger.com,1999:blog-3820461320525118256.post-77233807532270082902009-10-03T23:09:00.001-07:002009-10-05T00:27:22.711-07:002009-10-05T00:27:22.711-07:00Thalavai Nattu Unavugal (Seemai Virundhu)There is a reason for you to visit “Sathya Park and resorts” Tuticorin for the three day long grand diwali food festival on “Thalavai Nattu Unavugal” held between 16 sep 09 and 18 sep 09. This food festival have all the long forgotten village recipes and innovative recipes from the land of Tuticorin, Tirunelveli, Tenkasi, Virudhunagar, Kanyakumari, Ambasamudrum, Uvari belts.<br /><br />Tuticorin kara meen Soup, Thalavai Thakali soup, Vadi thanni, Payaru thalippu, Thaen Kozhi, Kulachal Meen Manga Curry, Border Parotta, Sultan Biriyani, Puhari Thengai Pal Biriyani, Urulai puttu, Veg Eral Kulambhu, Ambai Kai Khurma, Nei paruppu thalippu, Madurai meen varuval, Kai khurma are the exotic dishes from our ancestors land.<br /><br />The sweets like Chendur Panchamirtham, Mascoth Halwa, Amirtha vadai, Kal Khona, Jeerani Meethai will taste as like the ambrosia.<br /><br />Visit and taste my masterpiece recipes !!!!!<br /><br />Experience our ancestors style……<br /><br /><br />Venue Address - Sathya Park and Resorts, Maravanpuram, Tuticorin<br /><br />For Reservations - 09600921985<br /><br />Buffet Priced - Rs.180 / per person (including all taxes)<br /><br />Time - 7.30 pm – 10.30 pm<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3820461320525118256-7723380753227008290?l=chefrajlab.blogspot.com' alt='' /></div>Chef Rajhttp://www.blogger.com/profile/01133964976110475933chefrajlab@gmail.com0tag:blogger.com,1999:blog-3820461320525118256.post-5011425080209395452009-09-17T06:58:00.001-07:002009-09-24T04:22:06.289-07:002009-09-24T04:22:06.289-07:00Tamilian Food<p>By the food habits of the tamilians, one can easily assume the nature of the particular communities movement. The food habit depends on the lifestyle, environment, livelihood, social status, economic level of the people.<br /><br />There were the tremendous changes in the food culture of the peoples over 100 years. Nowadays the tastes of the foods are taking in count rather than the health care factor. So the good health care village recipes are forgotten by the modern culinary world. Boiling, Steaming, Frying, deep frying, grilling these are the common cooking methods used by the Tamil peoples.<br /><br />The word ‘Cooking’ means preservation. The tamilian houses would face any directions, but they are more particular of the directions of the house kitchens, their kitchens should face either northeast or southwest directions.<br /><br />One can identify the truth if closely watch the food habits of the tamil peoples. Frying, boiling, grilling, deep frying are the cooking methods commonly used by our people. The deep frying stuffs have been seen the rapid growth since 60 years. In Tamilnadu, the groundnut oil highly used for the deep frying was introduced by the vijayanagara dynasty. In this generation, the people are more eager to taste the deep fried dishes, so that cause the dishes prepared by steaming, boiling and without oil are diminishing fastly nowadays.<br /><br />There was a food script of peppercorns, ghee, tamarind, spinach and meat in sangam literature. The historians witnessed the food script of Italika (Idli), Dosa, Adhirasam in the vijayanagara regime inscriptions. In ancient devotional literatures speaks on sarkarai pongal, paniyaram, Ilavattam (ladoo), Appam, ellurundai etc., the famous tamilian cooking method Steaming was introduced by the Indonesians at the time of their voyage.<br /><br />The hard food substances are boiled. Adding jaggery, palm jaggery to the boiled grains called as payasam. Mixing heat molasses to the pounded flour, gives desire shapes and taken as sweets (Ma urundai). Grinded and Pounded flour are cooked in the steaming process (Idiyaapam, Idli, Kozhukkatai etc,).<br /><br />Sugar molasses are poured into the flour and after that deep frying dishes like Adhirasam, munthiri kothu are prepared. Adding spicy masalas to the flour and it has been made to deep fry called as Bhajji, vadai etc.<br /><br />The word “KaiKari” includes both the vegetables and chillies. In15th century AD chillies are imported from the Chile country. At that period tamilians used black pepper corns (Karunkari) to enhance the spiciness, pepper corns are highly used in the meat preparation, so that still now the meat preparations are called as (Kari) in tamil. Vegetables, meat products etc., are flavoured with the spices and tempered it later; it can be used as curries or as accompaniments.</p><p></p><p>Lala Mithai Stall introducing new sweet dishes to the Tamilnadu. They are the hindi speaking peoples brought to Tamilnadu by the Nayak kingdom of Madurai. Sugar, wheat, ghee, gram flour are the main ingredients of their sweet preparations. The Nadar community peoples are using jaggery and palm jaggery instead of sugar for their sweet preparations, their sweat stalls are called as Mithai kadai.<br /><br /></p><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3820461320525118256-501142508020939545?l=chefrajlab.blogspot.com' alt='' /></div>Chef Rajhttp://www.blogger.com/profile/01133964976110475933chefrajlab@gmail.com0tag:blogger.com,1999:blog-3820461320525118256.post-43660309502490854602009-09-04T09:24:00.000-07:002009-12-12T20:25:11.988-08:002009-12-12T20:25:11.988-08:00Recipe<a href="http://2.bp.blogspot.com/_eAeKiBmL2i4/SqITae78Q7I/AAAAAAAAABQ/8bDmTDnizSg/s1600-h/k.jpg"><img id="BLOGGER_PHOTO_ID_5377882250735797170" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://2.bp.blogspot.com/_eAeKiBmL2i4/SqITae78Q7I/AAAAAAAAABQ/8bDmTDnizSg/s320/k.jpg" border="0" /></a><br /><p><span style="color:#ff6600;">Puli Kai</span></p><br /><p><span style="color:#000099;">(Juicy vegetables in hot tamarind sauce)<br /></span><br />It’s a village style preparation. Farmers use this as a dip of their food, while going their farmland. It’s a good match for ice biriyani.<br /><br />Ingredients<br /><br />Gingelly oil - 2tbsp<br />Urad dal - 1/2tsp<br />Garlic cloves - 5 nos<br />Red chillies - 3nos<br />Small onions - 50g<br />Brinjal - 2nos<br />Ash gourd - 50g<br />Ladies finger - 50g<br />Chilli powder - 1 tsp<br />Coriander powder - 11/2 tsp<br />Salt - to taste<br />Tamarind - Small lemon size<br /><br />Method:<br /><br />1. Cube the vegetables. Dissolve the tamarind into thick paste.<br />2. Heat oil, temper it using first 3 ingredients, add the small onions & garlic, and stir it. Add the masalas, fry it for few seconds.<br />3. Add the vegetables. Pour the tamarind puree in it. Season it with salt. Cover it and simmer the fire.<br />4. It has been well cooked after five minutes, serve it hot with rice or ice biriyani.<br />5. Garnish with fine Cilantro.<br /><br /><span style="color:#ff0000;">Tailpiece<br /></span><br />It’s a delectable one, the tangy taste and juicy vegetables added in the curry goes well with all kind of South Indian food. Ice Biriyani I mentioned here the water added in the remained boiled rice in the house before go for the sleep at night that has to be used for the next day meal. It has sour taste.</p><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3820461320525118256-4366030950249085460?l=chefrajlab.blogspot.com' alt='' /></div>Chef Rajhttp://www.blogger.com/profile/01133964976110475933chefrajlab@gmail.com0tag:blogger.com,1999:blog-3820461320525118256.post-34509617789552648732009-09-04T09:20:00.000-07:002009-09-04T19:55:56.839-07:002009-09-04T19:55:56.839-07:00Mushrooming Catering stalls / Institutes<p>Yes, you could see that while you walk around the streets and bazaars!!! Still you baffling, I mean the minnow catering institutes mushrooming every nooks & corners of the cities. With little equipments easily obtaining the approval and starting the catering institutes, even though don’t have any basic necessity. How the examining body tendering recognition to the worthless institutes..????...!!!, it’s one of the standing questions …<br /><br />Beauty of such institutes are getting awesome admissions every year, institutes offering various sops to grab the admission. I don’t know how the student’s are easily trap on their words, without viewing any originalities. Products of these institutes are being short in all basic etiquettes, in this cause, hospitality world suffering for the effective manpower. </p><p>Model facilities and good infrastructure catering colleges are now in pitiable conditions. All are well placed, then where the students are??? Alas..!!!</p><p>Fabricated stories about the catering course, one of the key ground for the downfall of choosing the course among the students. Hotels would be flexible on their policies on recruitment especially on the basic remuneration.<br /><br />Hospitality industries urging, “Effective sources” then assist the catering colleges/universities on setup the training modules through forming the forum. It has to be compiling on their modern day needs.<br /><br />It’s very hard to hear for me, teaching is the place for rest. We are the teaching community sole accountable for producing the hoteliers. We are ten fold more action then how we had been in the industry. Still rounding the old basic sauces, training modules & manuals etc, update the current trends and equipped them on it. Internal bias between the tutors resulting ward off the significant teachers from all the movements. We are the people only calling Catering as a professional course, but our community has not done anything for that.<br /><br />Oh God…… Save the catering art from the hands of all the odds…..<br /></p><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3820461320525118256-3450961778955264873?l=chefrajlab.blogspot.com' alt='' /></div>Chef Rajhttp://www.blogger.com/profile/01133964976110475933chefrajlab@gmail.com0tag:blogger.com,1999:blog-3820461320525118256.post-12385342542788937262009-09-01T07:52:00.000-07:002009-09-01T09:06:34.218-07:002009-09-01T09:06:34.218-07:00Oblation<a href="http://3.bp.blogspot.com/_eAeKiBmL2i4/Sp05FZ4eW0I/AAAAAAAAABI/32h_-r2BEBA/s1600-h/k.jpg"><img id="BLOGGER_PHOTO_ID_5376516295160126274" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_eAeKiBmL2i4/Sp05FZ4eW0I/AAAAAAAAABI/32h_-r2BEBA/s320/k.jpg" border="0" /></a><br /><div>Last week I was invited by my friend to his village, the reason they were offering to his household deity. I went with him, it’s a temple in the bank of Thamirabarani river. Very serene location, swinging roots of huge banyan tree,mesmerizing gentle breeze. I really attracted by the location. My chum and myself sat on the bolder over there, start chatting while I turned back a granny and few ladies of my friends family preparing for some food stuffs.<br /><br />Peeled the small onions, grinded the coconut with few spices use of the grinding stone in the temple. What kind of the preparation, I asked that women, they answered, it is the Kozhi Kulambhu (Chicken gravy), which offered to the deity. I start watching, because they have very few spices and ingredients in their platter.<br /><br />Fried the shallots in the gingelly oil, added the pasted coconut masala, Country chicken pieces, little turmeric powder, few tomatoes in it. No chilli powder, coriander powder in this gifted recipe. It’s a very fast preparation. Just covered that one, after few minutes they removed the lid. The aroma of the chicken blended in the wind and tingled my nose. Finish this curry with tempering.<br /><br />It’s not much spicy. I really wondered of the speedy preparation and the masala used in it. That day I had a plateful of rice and nearly ½ kg of chicken.<br /><br />mmmmmmm……. I am coming to my point. After I turned to my place, I shared my experience to my team mates. Karthic said, this recipe and the masala used in the curry is totally new. We will dish out that recipe in our kitchen. At once my smile arises, my territory flooded with the action. We dish out that new village recipe.<br /><br />Taste, aroma of this curry made all my team mates to lick his own fingers. At the end they are in the mess of the name of this dish, I named it as <span style="color:#000000;"><span style="color:#cc0000;">“Padappu Kozhi Kuzhambu”</span>.</span></div><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3820461320525118256-1238534254278893726?l=chefrajlab.blogspot.com' alt='' /></div>Chef Rajhttp://www.blogger.com/profile/01133964976110475933chefrajlab@gmail.com1tag:blogger.com,1999:blog-3820461320525118256.post-49372395758972288402009-08-30T09:22:00.000-07:002009-09-01T08:11:18.135-07:002009-09-01T08:11:18.135-07:00Recipe<strong>Tulsi Karuppati Kozhukkatai<br /></strong><span style="color:#006600;">(Rice dumplings with Palm Jaggery & basil)</span><br />It’s an exotic dumpling preparation, dish it out at home!!!!!!!!!<br /><br /><span style="color:#000099;">Ingredients<br /></span>Rice flour – 250 g<br />Palm jaggery – 150 g<br />Tulsi leaves – 2 tbsp<br />Cucumber Seeds -1 tsp<br />Coconut gratings – 50g<br />Cashewnuts – 1 tbsp<br />Salt – a little<br />Sultanas – 1 tbsp<br />Cardamon – ½ tsp<br />Water -1 cup<br /><span style="color:#000099;">Directions<br /></span>1. Take 3/4 quantity of palm jaggery diluted it with water. Boil for few minutes until it turns thick.<br /><br />2. Mix this palm jaggery dilution with the rice flour; add few Tulsi (basil) leaves and a little salt in it. Make smooth dough. Combine the remaining all ingredients for the stuffing (including the Tulsi & some Palm jaggery gratings).<br /><br />3. Make the even sized balls, put the depression in the centre, fill it with enough stuffings.Cover it well, do one by one like this. Steam it for 10 minutes.<br /><br />4. Once you take out from the steamer, dips the dumplings in the thick Palm Jaggery syrup.<br /><br />5. Now surface of the Kozhukkatai coated with syrup, looks thick black in colour.<br /><br />6. Arrange it in platter neatly; garnish the top with few coconut gratings.<br /><br /><span style="color:#ffff33;">mmmmmmm.......... Its rich, appears more gorgeous and tastes delicious...<br /><br /></span>Soon I will post the pictures for my next recipes.<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3820461320525118256-4937239575897228840?l=chefrajlab.blogspot.com' alt='' /></div>Chef Rajhttp://www.blogger.com/profile/01133964976110475933chefrajlab@gmail.com1tag:blogger.com,1999:blog-3820461320525118256.post-53723759547933041702009-08-30T02:12:00.000-07:002009-12-12T20:26:48.749-08:002009-12-12T20:26:48.749-08:00Cookery Show on Vaigai TV<a href="http://1.bp.blogspot.com/_eAeKiBmL2i4/SppC0mkqpAI/AAAAAAAAAAo/eW4gyjAzGEk/s1600-h/k.jpg"><img id="BLOGGER_PHOTO_ID_5375682576695075842" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://1.bp.blogspot.com/_eAeKiBmL2i4/SppC0mkqpAI/AAAAAAAAAAo/eW4gyjAzGEk/s320/k.jpg" border="0" /></a><br /><div></div>On Sunday 23 Aug 2009, I hosted the cookery show on Vaigai TV for Vinayagar Chathurthi special line-up. I prepared a wonderful Kozhukkatttai called “Tulsi Karuppati Kozhukatti”mainly conscious for the health. In this show, I added,”Tulsi is an elixir of life, it promotes the life longevity also it reduced the blood sugar level and the cholesterol level in the blood of the diabetes patient.<br /><br />Of course, you can ask me the questions “How about the palm Jaggery ? it Contains high level of sugar, how can the diabetes patients can take it”?<br /><br />Other than sugar content in the palm Jaggery, it has more fibers and minerals, because it is a concentrated one. Also it is rich source of iron and vitamin C.It gives strength to the children’s and good for clearing throat infection.<br /><br />I posted this exotic Kozhukkatttai recipe in my Recipe Column.<br />ooker<div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3820461320525118256-5372375954793304170?l=chefrajlab.blogspot.com' alt='' /></div>Chef Rajhttp://www.blogger.com/profile/01133964976110475933chefrajlab@gmail.com0tag:blogger.com,1999:blog-3820461320525118256.post-18891689641448952022009-08-30T02:06:00.000-07:002009-12-12T21:23:49.214-08:002009-12-12T21:23:49.214-08:00My first Shooting experience at Courtallam<a href="http://4.bp.blogspot.com/_eAeKiBmL2i4/SppCDva9zbI/AAAAAAAAAAg/svYnD8mIQPE/s1600-h/sv.png"><img id="BLOGGER_PHOTO_ID_5375681737256717746" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 246px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_eAeKiBmL2i4/SppCDva9zbI/AAAAAAAAAAg/svYnD8mIQPE/s320/sv.png" border="0" /></a><br /><div></div>Courtallum known as “Natural Spa of South India” located at the western hills bordering Tamil Nadu and Kerala. Courtallum streets are more colorful by the stuffs like banana chips, chicken fry, yummy parotta’s, mascoth halwa.<br /><br />Arousing water falls, glooming sky, damp breezing, drizzling this is what the climatic conditions enthralled us.<br /><br />OK, I had the cookery show shooting for the television channel Air Media Network on 29 AUG 2009 at Courtallam.The General Manager of saaral resorts Mr.Sai Ram, trusted me and supported for this cookery show.<br /><br />Surprisingly, my first show was adorned by the film Actor and MLA Mr.S.Ve.Sekar. He tasted my preparation “Appalam Kuzhambu” (Pappad curry) and he mesmerized by the taste of this dish. Crispy fried Pappad and boiled chickpeas stirred up in the typical hot masala.<br /><br /><span style="color:#ff0000;">“It’s the hot and spicy preparation, perfect match for this chilling climate” he said.</span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3820461320525118256-1889168964144895202?l=chefrajlab.blogspot.com' alt='' /></div>Chef Rajhttp://www.blogger.com/profile/01133964976110475933chefrajlab@gmail.com0