Watermelon Amuse Bouche

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Amuse Bouche in French refers to ‘Small Bit of Food’, Considered as a Hors d’ Oeuvre( first course of French classical Menu) it is often served complimentary before start of the meal. Amuse Bouche can be of anytype from Fruit to Vegetable, Poultry to Seafood, just it has to be as it is described by its meaning. One of a very easy yet appetizing one is using Watermelon which can be served in Home as well as restaurants. Four ingredients and you are finished with this Job

PORTION: 1

INGREDIENTS:
– Watermelon
– Mascarpone/ Feta cheese
– Ginger Julienne
– Any Microgreen for Garnish(Prefer Mint)

PROCEDURE:

  • Scoop Out a Ball from Top side of Watermelon where there are no seeds.
  • Put it in a Spoon, Put Cheese over it.
  • Garnish it with fine Ginger julienne and microgreen( i have used Holy Basil).

Serve Immediately ūüôā

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Pasta in Arrabiata Sauce

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Coming across various foods and dishes in this exciting culinary journey of Hotel Management, I can not leave behind one of the most popular and staple Traditional food of Italian cuisine, not only in Italy, It is a dish which we would found in every part of the world. Pasta made with durum semolina is always served with some sauce to overcome its dry texture,providing it excess moisture, Appealing color and Appetizing taste. Arrabiatta sauce is the most basic among all, made from fresh tomatoes it is all time favorite of most of the people. Let’s checkout the recipe.

Type : Main cource
Time : 15-20 Min
Servings : 2

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Ingredients Required: 

  • ¬†150 Gm Pasta (any)
  • ¬†5-6 Medium Ripe Tomatoes
  • ¬†1 Medium onion
  • ¬†2 Tbsp Tomato Puree
  • ¬†1 Tsp Red Chili Flakes
  • ¬†6-8 Cloves Garlic
  • ¬†1 Tsp Oregano/ Italian Seasoning
  • ¬†Salt as required
  • ¬†1/4 Tsp Black Pepper
  • ¬†100-200 ml Water
  • ¬†2 Tbsp Olive oil

Procedure: 

1- Boil Pasta till Ala-dante.

2- Roughly chop Tomatoes into dices, Finely chop onions and Garlic

3- Put Oil in a Sauce pan , Add Garlic and Onions into it and saute till onions becomes little Golden

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4- Add tomatoes with little salt ,saute for 2 minutes and then add tomato puree and around 120-140 ml of water as required, Cook it for 8-10 minutes till the tomatoes gets soft.

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5-  Blend this mixture in a food processor or do it with a hand blender. Again put it on flame, Add chili Flakes, Black pepper and cook it again for 4-5 minutes on high flame.

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6- Add the Boiled Pasta, Stir it, Add oregano, Check Seasoning and cook fir 2 minutes.

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Put it in A plate and Serve ūüôā

Disclaimer:
Make sauce and Boil Pasta Side by Side to Save Time.
Add little Sugar if sauce gets too much Tangy.
You can also use Homemade Pastas.

Read the Tips To Boil Pasta Perfectly CLICK HERE

 

 

Popular cheeses with Classification

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cheese is a food product derived from milk by the coagulation of proteins present in the milk.There is no evident history from where the cheese came into origin but now it is one of the most indispensable food item in the culinary world.There are thousands of cheeses present, made by different processes and ingredients but we will discuss some of the most common and epic cheeses in culinary history. These cheeses are classified according to their texture and hardness.

FRESH CHEESE:   

These are the freshly prepared cheeses which are not aged or aged for a very short period of time. The moisture content is around 80% resulting in a very wet texture.

1 Feta:¬†Extremely popular in Greece it is a fresh cheese which is made from Sheep’s Milk. It is very salty and little sweet in Taste which is very widely used in salads and as a cheese garnish for various dishes

2. Mascarpone: it is a very popular Italian spreadable cheese which is widely used in making deserts. it is made from the coagulation of cream by addition of some acidic or citric substance. It  has a creamy taste and consistency.

3. Ricotta:  Originated in Italy , made from sheep milk whey left over, Ricotta is very widely used in Italian dishes such as cannoli , Lasagne and various baked items. It is also eaten by adding condiments such as strawberries, sugar, cinnamon and chocolate. It can be used as a substitute of Mayonnaise for Italian Tuna Salad.

4. Cottage:  Widely used in all the dishes of India, this cheese is made from Milk which is not processed. It can have a very soft as well as a little firm texture with a very  mild flavor.

SOFT CHEESE: 

With water content of 50-70 % these are the soft cheeses which are generally aged for a very short period of time.

1. Brie: ¬†Also known as The Queen of Cheeses, It is an extremely popular creation of France. Made from Cow’s milk it is slightly pale yellow in color. It is eaten whole, sometimes served slightly baked or melted, topped with Nuts

2. Goat :  it is made by naturally allowing goat milk to curdle which is further drained and processed. it is know for its choky aftertaste and lemony flavor. The best quality goat cheese comes from France. sometimes it is flavored with herbs and Garlic.

3. Blue Cheese:  Ranked among one of the best cheese in the world,Blue cheeses is a spotted or veined cheese due to the addition of Pencillium. It is aged in temprature controlled areas such as caves. it can be eaten by its own or crumbled over dishes.

SEMI SOFT :

The texture is neither much soft nor much hard.

Mozarella: Italian cheese made from buffalo milk, mozarella is the cheese used in making pizza. it has high moisture content and a very cheesy flavour.

SEMI HARD:

With moisture content up to 30-40 % they are hard but not very Hard.

1. Gouda: It is a dutch yellow cheese which comes from Netherlands. It is famous for its Tangy flavour, mostly accompanied with wines. it is Aged from 2 to 12 months. The more it is aged the more strong will be its flavor.

2. cheddar: It is one of the most popular cheese which came into origin during 19th century in England. It has a pungent and earthy flavor which gets quite sharp sometimes. It is orangish yellow in color

HARD:

They contain moisture nearly about 25-30% and are aged the Longest.

1. Pecorino: A hard italian cheese made from ewe’s milk .It is one of the most expensive one and ¬†preffered for Pasta dishes and as a dressing in various dishes.it is a traditional cheese which is aged for about an year

2. Gruyere: It is one of the best quality cheese which comes from Switzerland.Awarded as best International cheese for 4 times, It has a strong sweet and salty taste. it is considered one of the best for baking.it is made from cows milk and generally aged for 6-12 months

3. Parmesan: Also known as Parmigiano Reggiano, it is the most widely used cheese among the globe, comes from Italy it is a well known cheeses due to its nutty cheesy flavor which is obtained by ageing it for almost 2-3 years. It is used in almost all the pasta dishes and it is the most common Italian Garnish

 

 

How to make Perfect Sauces

A Sauce is an integral part of a dish, makes a dish more Palable, appetizing,appealing and more tasty. A sauce adds on more moisture and color to the dish making it complete. All the well planned ¬†dishes includes ¬†sauce as an accompaniment or main item . It is very important to make a good combination of food and sauce to make it a perfect gourmet , but if the sauce is not good it can make the dish a “No Show”,so a sauce must be perfect o go on with a perfect dish. Here are some points to keep in mind while making a Perfect sauce.

Proper Utensils–¬†It is very important to choose appropriate kitchen utensils and equipments while making a sauce

  • Never use a brass container for making or storing a sauce as it will make its taste off.
  • Always Use ¬†wooden spatula for making Tomato sauce as acidity in tomato will react with metal.
  • Use a good Quality Stainless steal whisk for White sauce
  • Store your Sauces in Stainless steel containers.

Consistency: consistency is a major factor which determines the appetite of a sauce

  • A good sauce must have a consistency such that it could full cover the back of a Spoon when dipped.
  • It should not be excess dilute or excess thick.
  • A good thickening agent must be used which goes well with the sauce e.g Roux, Laison etc.
  • It is important to cook the sauce properly( min 10-15 min depending on the quantity) after adding a thickening agent so that the starch gets cooked .
  • You can also ¬†add 2 Tbsp of Butter ( for 100 ml) at the end to give it a shine and smooth consistency.

Sieve the Sauce- 
-it is very important to sieve a sauce using a sieve at the end to make it more smooth and lumps free.
– if it is not Sieved small lumps will be left in the sauce.

Seasoning the Sauce: salt and pepper are basic seasonings for every sauce.

  • Always end the seasoning once the sauce is done because when the sauce is reduced on heat the seasonings become more concentrated.
  • Use white and Black pepper according to the sauce color e.g White pepper for Bechamel

Storage: sauces can be stored for weeks in refrigerator.

  • If storing hot sauces for a long time do heat the them after 2-3 days and refrigerate again to prevent growth of microorganisms¬†.

 

 

Pasta in Bechamel Sauce

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Italian Penne Pasta made with creamy white sauce with Italian Seasoning.

TIME: 20 MIN
CUISINE: ITALIAN
SERVES: 02

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ACTUAL AMOUNT REQUIRED

INGREDIENTS REQUIRED:
– 150 gm Pasta
– 300 ml Milk
– 1 Tbsp Flour
– 1 Tbsp Butter
– 1/2 Tbsp Salt
– Half Onion
– 1 Bay Leaf
– 2 Cloves
– Oregano (optional)

PROCEDURE:

  • Boil Pasta in Hot water to ALA-DANTE ( biting consistency)
  • Make Bechamel Sauce for the Pasta. For recipe of Bechamel Sauce CLICK HERE
  • After Making The sauce.Add the Pasta to a Pan with little olive oil and put sauce over it.

  • Cook it for further 3-4 minutes

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  • Add Oregano, Chilli Flakes and serve hot with Bread

To Know How To Boil Pasta Perfectly : CLICK HERE

How to make Bechamel Sauce

Bechamel Sauce is one out of the six mother Sauces of French Cuisine. Originated in Italy It is a thick white sauce made from white Roux and Milk. It is a base for various other sauces such as Mornay( bechamel with Cheese),Cardinal(bechamel with onion Puree).This sauce has a creamy taste and used in various dishes such as Cauliflower Mornay, Lasagne etc. A perfect Bechamel is clear white in color having a thick consistency and a creamy flavor.

INGREDIENTS REQUIRED FOR SAUCE:

  • 300 ml Milk
  • 1+1/2 Tbsp Butter
  • 1+1/2 Tbsp Flour
  • Half Onion
  • 2 cloves
  • 1 Bay Leaf
  • 1/2 Tbsp Salt

PROCEDURE:

1. Add Milk to a Pan¬†and put it on flame. Wrap a Bay Leaf Over a half of Onion using 2 Cloves and Put it in the milk.Heat this till it becomes little hot (60-65¬įC)

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  1. Take another Pan and put it on Flame. Add Butter, Flour and saute it for 30-4o Sec to make white Roux.
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3- Add the hot Milk(removing the onion) in the Pan with Roux on medium flame and continuously whisk it so that it does not form any Lumbs

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Once It obtains a thick Sauce consistency, add salt to it and the final mixture obtained is
Bechamel Sauce.

Stuffed Rava Idli (semolina Cakes)

Stuffed Idli

Idli is an all time favorite savoury  snack of south India usually made from fermented rice batter served with Sambar ( Spicy Indian Stew) and coconut chutney as an accompaniment  traditionally served on banana Leaf.it was originated in south india but now it is famous in all parts of the country.This time this snack is going to be totally different. Due to a very long time taken by the batter to ferment, i thought for a instant version of idli using semolina and rising agent and making it more appetizing by stuffing it with chopped vegetables tossed in Pasta sauce and cheese.It is an instant recipe which hardly takes 20 minutes.Though it is not traditional but it is anyways as tasty as the traditional rice Idli.

Time Needed: 15-20 Min
No. of Portions : 2

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Actual amount of ingredients for both batter and stuffing

INGREDIENTS REQUIRED:  (FOR BATTER)
– 100 Gm Semolina (Rava)
– 100 Gm yogurt
Р30-40 ml  Refined oil ( any)
– 1 Tbsp ENO/ 1/2 tbsp Baking soda
Р 2 Tbsp Salt
FOR STUFFING:
Р150 Gm finely chopped onions+bell peppers + mushroom
Р 10 Gm Peas
-2 Tsp Pasta Sauce
Р30  Processed/ Mozzarella (Grated)
– 10 ml oil

PROCEDURE:

First Step – Making Batter

  • Add yogurt, Semolina and oil in a bowl and mix them Together with a little amount¬†of water (if required)¬†to obtain the Consistency as shown below

 

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Consistency Required

Make sure you do not add ENO/Baking soda at this stage

STEP 2 РMake Stuffing  

  • Heat 2 Tbsp oil in a pan, Add vegetables and saute them until all the released ¬†moisture gets removed then add pasta sauce to ¬†it and cook it for ¬†min. Add salt (if required). The final product will be as shown below

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STEP 3- Make Idli 

  • Add ENO/Baking soda in the batter, mix it and immediately put it into IDLI moulds.

-Fill Half of each mould  add 1 Tbsp stuffing in each.

-Add 5-6 gm grated cheese after stuffing.
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Once the chesse is grated on it , Again add little batter and  fill the moulds to 90%( with batter) . Do not fill it completely as it will rise up after cooking.

-Steam the idlis in a steamer for 10-12 minutes or  till a tooth pick inserted in the idlis come out clean.

-Demould the Idlis and it is ready to come on plate.

DISCLAIMER: you can also use a Microwave just cook it in microwave for 5-6 Min on normal mode.
-Make sure that you add baking soda or eno just before putting it into ¬†moulds and once it is done steam them immediately otherwise they won’t rise up.
-you can also add the cheese in the stuffing after adding the sauce.

Dhokla

Dhokla (2)

Dhokla is  very famous Gujrati (Indian State) snack made from fermented batter of Gram Flour and sometimes rice which is cooked with steam and tampered with Mustard seeds which is often eaten as a snack or side item and sometimes often served as a main course. It is a very spongy and light snack served with mint chutney.

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Actual amount required for Batter


INGREDIENTS REQUIRED:

FOR BATTER:
– 1 cup Gram Flour
– 1 cup yogurt
– 3/4 cup Semolina
– 40 ml Oil
– 1 tbsp salt
– 1/2 tbsp Turmeric powder/ Mustard
– 3/4 tbsp Baking soda/Eno

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Actual amount required for Tampering

FOR TAMPERING:

  • 3/4 cup Mustard oil
  • 5-6 De-seeded Green Chillies (slit in half Lengthwise)
  • 3 Tbsp Mustard Seeds
  • 8-10 Curry Leaves

PROCEDURE:
– Mix Gram flour, Semolina and yogurt in a bowl and mix it well so that no lumbs are formed.

  • Add oil , salt , Turmeric powder and mix it well and keep the batter undisturbed for 10 minutes.

-The consistency of the batter should be as shown below in the picture.

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  • ¬†Add Baking soda/Eno ¬†to the batter , mix it immediately and ¬†transfer it in a Aluminium container. Put the container in the steamer immediately and steam it for 20-25 minutes.
  • Check the product by putting a clean knife into the Dhokla, if the knife comes out clean, that means it is cooked otherwise steam it for some more time.
  • Once the Dhokla sponge is ready, demould it and cut into square pieces as shown below.
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Dhokla sponge cut into pieces. 

Tamper the cut pieces with Mustard seeds , Green Chillies and Curry Leaves

PROCEDURE FOR  TAMPERING:

-Heat the mustard oil and add mustard seeds to it. Once the mustard seeds cracks out, add green chillies and curry leaves to it. Add the dhokla pieces to the Tamper, mix it gently and remove it from the Flame

  • Serve it with Mint Chutney

DISCLAIMER: Steaming should be done properly otherwise the Dhokla will not cook evenly.

 

History and Evolution of Global Cuisine

After a busy Weekend, we would ¬†enjoy a gourmet on a peaceful night at a fine dinning multi cuisine restaurant serving mouth watering and innovative food which is a perfect treat to our taste buds with an ambiance correspondent to the food. The moment we hold ¬†the compulsive menu in our hands and take a look at the dishes which takes us to a food expedition of various countries around the world, makes us felicitous and eager to order some. At the same time some of the food enthusiasts would think how it all started, sitting on a table in Delhi, 5900 km from Italy and enjoying Authentic Italian food which was some day popular in the Italian streets only.”How Did the Globalization of Cuisine took Place?”. what is the history , that we enjoy multiple Global Cuisines at one place.

Global cuisine refers to the style or characteristics of food and cooking often associated with a region or country, that are followed all over the world. Presently we all are enjoying multiple global cuisines all over the world undergoing a fast evolution and becoming popular at a very fast pace.

The concept of cuisine started in late 18’s when a French Chef Auguste Escoffier designed the French classical Cuisine and designed the structure of Classical Menu. After this the record of recipes were being made.Also the Kings of that time,leading a luxurious life paid special preference to food and patronized them by calling chefs from across regions. Once the origin of French cuisine took place and the chefs got their stage.Every chef started working upon the regional and geographical influence on the food being served. They started modernizing their local regional cuisines and started Publicizing them. Also By the invention of trains and buses when transportation became easier people started travelling, brought a big revolution as the food traditions and habits of different regions got mixed and familiar with others.

With the Invention of Refrigerator in late 19th century the food was now possible to be shipped across the globe. once the chefs and the people came across this the real era of Food Globalism started and Global Cuisines came into Existence.The chefs started travelling from one place to other in globalising food trends and started working on their evolution. Also with the modernizing in the life styles and eating habits of the people the simple cuisines such as Italian,Lebanese,Thai also became popular and reached a global platform. culinary shows have also contributed a lot to the Globalisation of  Cuisines by popularizing  various cuisines on an international platform. All the cuisines that we enjoy today are result of continuous evaluation and modernisation,taken place in  past decades.