Eat healthy…

Monday 30 November 2009 | Posted by Kishi | Easy Cooking,Taste

This month has been crazy, sort of not so great for me. Grand dad sick in hospital, too many weddings to attend and a crazy painful stomach! I have started feeling that somewhere just because I am a chef I am not really watching what I am eating.

Watch what you eat...

Watch what you eat...

Overindulgence you see. I dont wanna turn up like the lady in the pic 😉 So I am going to watch what I eat now. Winters vegetables are great. Will go for more salads and soups and forget the shaadi food! Ahh my heart breaks thinking about not trying this and that…and at the same time I know I got to do it.

I have been working on some Christmas goodies for you foodaholics out there. One of the few items that will be available will be fudge with lots of different flavours which will be available through the website. Watch out the space for the upcoming goodies.

I have been bad with blogging and I will probably post some in post date to show what I have read over a period of time. To begin with try the Kanji recipe I saw on face book. Give it a try!

Why am i telling you this recipe..well one its the season second its really healthy!

Swapan writes some very interesting daily tips.From something nice: a dish, a restaurant, a wine, a place to stay in, a pickle to buy, a cd to listen to, a dvd to watch, great places to get food from, artists to collect, books to read. He posts a tip a day. Check it out here

It’s that time of the year when this becomes mandatory drinking. Enjoy.

Ingredients:

1 kg dark carrots

2 teaspoons Rai Dana ( Mustard Seeds)

4 teaspoon salt.

2 teaspoon red chilli ( less or more according to your taste)

5 Pudina Leaves ( Mint leaves)

4 litre water

Instructions:

1. Wash and scrape the carrots lightly.

2. Cut the carrots in 1 inche long pieces.

3. Take the mustard seeds and dry grind them in a mortar and pestle.

4. Take a mixing bowl and add mix the carrots with salt, red chilli, Mustard Seeds. ( Take a steel bowl or heat proof mixing bowl, otherwise it will crack)

5. Take 4 litres of water and bring to boil.

6. Now add the hot water in the mixing bowl.

7. Let this mixture cool down.

8. Add this mixture on cooling into an airtight wide mouth jar or bottle.

9.Now keep this bottle in the sun for 5 days, during the day just shake the bottle once or twice. ( Each night bring in the bottle and keep at room temperature. )

10. After 5 days keep this bottle in the fridge.

11. Serve chiiled with some mint leaves.

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Quick green onion fix…

Monday 19 October 2009 | Posted by Kishi | Easy Cooking,Taste

Green Onion vegetable

So a couple of days back I had sent my driver to pick up some fruits and veggies on his way back from a cake delivery! While he was shopping for the stuff I also called him to pick up some green onions. I was thinking I’ll make some Chinese food. This is how the conversation went:

S: Ji didi?
K: Sunil get some hara pyaaj also!
S: Ji didi!
After 15 mins I call him to check if he had enough cash!

K: Sunil pese hai na tumhare paas? (Sunil do you have enough money?)
S: Ji didi abhi mene apne paas se de diye hai. (I have given money from my side)
K: Pyaz kitne ke aaya?
S: Didi Rs.150 ka!
K: What …kesa kaunsa pyaz kharida hai??

I just put the phone down and cracked up! When he came home I realized what he did. He picked up 2 kgs of it! Like I had to cook for a wedding! Why what was the reason I really couldn’t understand and I just looked at him and said u had to get 100 Gms!! What happened…he was so confused himself I just let it be!!

So what do I do with 2 kgs of green onions? We sent some to the neighbours; we add that in all the vegetables as garnish! And we still have a lot left…

So mom decided to make some Green Onion Sabzi. I quite liked it myself. Simple it was!

Take some mustard oil heat it add some potatoes and sauté them till golden brown and partially cooked. Cover for 5-10 mins and cook it all the way…And add the chopped green onions. Add salt pepper and Red chilli powder to taste.

Quick and delicious!

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5 Amigo’s

Sunday 5 July 2009 | Posted by Kishi | foodaholics,Taste

An article came in the food section of TOI which I wrote.Have a read…

I remember very well when I had finished college and decided to go to a culinary school one of my classmates, Krishna had given me a Paulo Coelho Book “The Alchemist” as a parting gift. Doubtless one of the most preeminent gifts I have ever received. It just reinforced my faith in what I was planning to do by following my heart and dreams. You see when you choose a different path; you need all the support you can gather. My mother has stood by me in all odds and a lot of friends who believe in me. I didn’t follow the assembly line of joining the corporate world after studying commerce. Instead I decided to do something hands on. I am still grateful for that decision.

It’s my first post here and I am going to write about my five friends as a pastry chef, who too have been amazingly helpful and made my life fun and frolic. With every friend I tell you about, I will give you some recipes they are good at!

5 amigosMy five friends:

• Flour
• Eggs
• Sugar
• Butter
• Chocolate

Flour: What is flour? It’s a powder made out of different grains. It could be wheat, lentils, and pulses. There are different types of flours with different usage. Each country, every cuisine uses it and has adapted a style in which it applies it. It is the main element of bread, which is a staple grub for many civilizations, making the ease of use of tolerable supplies of flour a key fiscal and political subject at a variety of times all through history.

Wheat flour holds the first position in gastronomy. Then you have maize flour and the list can be endless if we pick up different countries. Wheat flour can be distinguished with the protein contents.
Bread flour, pastry flour, all purpose flour, Cake flour and Self raising flour are some of the common types used.

CORNBREAD
AP flour 3 Cups
Cornmeal, yellow 3 Cups
Baking powder 2 Tbsp.
Salt 2 Tbsp.
Eggs 3 ea.
Milk or buttermilk 3 Cups
Melted butter 1 Cup
Method
1. Preheat an oven to 350°F.
2. Combine the flour, cornmeal, baking powder and salt and sift.
3. Combine the eggs, milk and melted butter and fold into the sifted dry ingredients.
4. Warm two cast iron skillets and oil them lightly. Pour the batter into the cast iron skillets and bake until golden brown and cooked all the way through.

Eggs: Bird eggs are a widespread grub and one of the most all-round ingredients used in cooking. The most universally used bird eggs are those from the chicken. Duck and goose eggs and less important eggs such as quail eggs, are occasionally used as a gourmet thing, as they are the largest bird eggs, from ostriches.
Chicken eggs are extensively used in many sorts of dishes, both sweet and savoury. Eggs can be pickled, hard-boiled, soft-boiled, scrambled, fried and refrigerated. They can also be eaten raw- but beware of salmonella. As a cog, egg yolks are a chief emulsifier in the kitchen. The albumen, or egg white, contains protein but little or no fat. It can be used in cooking independently from the yolk, and can be aerated or whipped to a light, fluffy consistency. Fluffed up egg whites are used in desserts such as meringues and mousse. Yolks are used in a lot of Italian recipes plus ice cream bases.

CHERRY ICE CREAM
Ingredient Amount
Heavy cream 3 Cups
Milk 1 Cup
Sugar ½ Cup
Vanilla extract 1 Tbsp.
Egg yolks, large 4 ea.
Cherries, pitted, slightly mashed 2 Cups
Method
1. Boil the cream milk and half the sugar.
2. Whisk the egg yolks and rest half of the sugar.
3. Add in the boiled cream mixture to the eggs to temper them.
4. Cook till nape consistency. Basically make a cream anglaise and cool,
5. Spin, and fold in the cherries at the end.

Sugar: Human flavour buds deduce its flavour as sweet. Primarily comes from sugar cane and from sugar beet, but also appears in fruit like- mango, chiku, banana also in honey and maple syrup. I relate to sugar as candy. My parents are diabetic so I try to keep my sugar intakes minimal but it’s hard to be so regimented! End of the day I am a pastry chef, and I love what I do…so I keep experimenting! Sugar is my friend but I still have a diplomatic approach with it when I have a fight, I am closer to his cousin…natural sugars. Sugar is a major element in confectionery and a reason why one craves desserts. We also use it as a food preservative though merely it’s for sweetening. I love caramelized sugar on a crème Brule.

COCONUT CRÈME BRULE
Ingredient Amount
Heavy cream 8 oz
Coconut Milk 8 oz
Sugar 2 ½ oz
Coconut Rum 1 tsp
Egg yolks, large 8 ea.
Method
1. Preheat oven to 325 F degrees.
2. Combine the cream and milk and bring to a boil.
3. Combine egg yolks, sugar, and coconut rum.
4. When the milk mixture has come to a boil, remove from heat temper with egg yolks
5. Cook the mixture to nape consistency and whisk.
6. Place on a deep baking sheet filled with hot water in centre rack of oven.
7. Bake 15-20 minutes or until centre is nearly set.
8. Remove from oven to a heat-proof surface. Sprinkle heavily with a layer of coarsely granulated sugar. Using a small torch, apply heat directly to surface of custard until a browned sugar layer forms.

Butter: Utterly butterly delicious! This is the first line that comes to my mind with my friend butter. It’s a dairy product made from agitating milk or cream. It is by and large used as a spread and a condiment for breads, pancakes waffles. It’s used in cooking applications such as baking, sauce making, and frying. Butter consists of butterfat, water and milk proteins. We Indians render the butter so much and it has just butterfat –ghee aka clarified butter. Since butter is an emulsion it has to be melted when using for dressings and sauces. Melted butter plays an imperative role in the groundwork of sauces, most observably in French cuisine. Readers my friends butter and sugar are quite close. Butter fills more than a few roles in baking, where it is used in a similar manner as other solid fats like shortening, but has a savour that may better be a foil for sweet baked goods. Cookie dough and some cake batters are leavened, at least in part, by creaming butter and sugar together.

MONRAY SAUCE
Ingredient Amount
Butter 5 Tbsp
Onion 1 Tsp
Milk 1 Cup
Parmesan Cheese ¼ Cup
Parsley 1 Tsp
Oregano 1 Tsp
Salt ½ Tsp
Black Pepper ½ Tsp
Nutmeg ¼ Tsp

Method

1. Melt butter in a saucepan and add chopped onion.
2. Cook over low heat until onion has softened and are translucent.
3. Stir in flour and cook, stirring, until smooth.
4. Progressively add milk, stirring persistently.
5. Add remaining ingredients; cook, stirring, until cheese is melted and sauce is smooth.
6. Whisk egg yolk in a small bowl; add about 1/4 cup of the hot liquid to it, stirring constantly so it’s tempered. Pour egg yolk mixture into the hot liquid; stir until the sauce is smooth and hot.

You can use this sauce with your meats or just with some nice pasta.

Chocolate: Now we are talking about my best friend Chocolaaaaa! I mean what is better than having a fruit dipped in nice warm chocolate or gooey moist brownie with vanilla ice cream or holding a chocolate bar in summers when the traffic is killing and you are sitting in the car and licking the fingers and that foil mess…okay think I am getting carried away. I have a love and hate relationship with this friend of mine. Can’t live with or without it. Thanks to the Mayans for working on such a beautiful thing. I am a bit biased towards single origin chocolate. I think they have a peculiar taste because of single set of beans that are used. Such chocolates have amazing sheen snap and beautiful finish. I mean working with them is another blessing you know!
I never enjoyed any class as much as I did my chocolate class in school. Chef Peter Grewling was amazing. He not only taught the application but also the science behind it. From what I have read and know, Chocolate includes alkaloids such as theobromine and phenethylamine, which have physiological upshots.
Here is one of my all time favourite recipe.

Ganache

Bitter sweet chocolate 500 Gms
Cream 250 Gms
Butter for sheen 5 Gms

Method:

1. Chop the chocolates and put it in a big bowl.
2. Boil the cream and pour it over the chocolate.
3. Mix with a spatula, moving it in clock wise direction so not much air gets incorporated.
4. One everything is homogeneously mixed add the butter for sheen.
5. Cool, store in a container.

This recipe is one of the versatile ones; it can be used for truffles, tarts, fillings and for layering the cake.

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Umami-the 5th taste…

Saturday 9 May 2009 | Posted by Kishi | Guess what?,Taste

I had made Sushi yesterday and was discussing with Ishu about how I really miss the ones you get in Singapore with alpha alpha, radicchio, and endives in Fortune Centre Building. In my words that building is a pilgrimage for those who are vegetarian and want to experiment with mock meat! In all this I told Ishu that the taste in sushi can be categorized as umami. He was a bit taken back as he was not aware of this term. Ishu has always been very curious by nature, wants to know why, the guy reads around 4-5 newspapers a day! To be true I was also as unware of this term till I reached school. I might say this in a lot of my posts but at school you get to learn not only the techniques the style the recipes in relation to food but also the science behind everything.

So this is the gyan I gave him, will share with you guys also!

Umami is an idiom used for protein heavy items. It’s found in many foods, such as tomatoes, parmesan cheese, truffles, and many kinds of meat, seafood and different type of stocks. A term which originated in Tokyo, Japan. Umami as a separate savour was first identified in 1908 by Dr. Kikunae Ikeda of the Tokyo Imperial University while following a line of investigation on the strong essence in seaweed broth. this is when the concept of MSG in Asian food started as a flavour enhancer.

Okay let’s give you the background of the factual talk he and I had :
We all know we have five senses.
• Sight
• Hear
• Taste
• Touch
• Smell
Senses are the structure mode of awareness. Taxonomy ascribed to Aristotle. In taste sensation, the tongue is composed of five diverse taste buds:

Flow chart

So you see everything is interconnected.
If you guys wanna explore more check this out: http://www.umamiinfo.com.
I highly recommend if you want to be a chef start reading on food now. I did it much later in life as I use to restrict my self with recipes and the kind of ingredients.
You know food has a world of its own.

Another interesting read:
http://www.npr.org/templates/story/story.php?storyId=15819485

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