Chef Raman

5 food trends that are changing Latin America

2019-09-10T16:29:00.000-07:00

1. Brazil: Cooking to prevent violence

Hertz first realized that food could help alleviate the poverty and violence of São Paulo’s poorest neighborhoods over a decade ago.

In 2006 he launched a project called Gastromotiva, urging local gang members to come train with him and start their lives anew as chefs.

“By interacting with other people through cooking, you learn confidence, discipline, collaboration,” he told me recently. “So why not use gastronomy to empower people?”

So far, Hertz’s social gastronomy program has trained 1,850 young men and women, 80 percent of whom have gone on to get jobs in the restaurant industry.

Working with the World Economic Forum, chef Hertz urges leaders across Latin America to use culinary training as a violence prevention tactic. Gastromotiva has expanded to Rio de Janeiro, Mexico and El Salvador.

During the 2016 Rio de Janeiro Olympics, Hertz worked with Italian chef Massimo Bottura to launch a Brazilian version of Bottura’s pop-up soup kitchen in Milan called Refettorio. The Brazilian venture turned food waste from Olympic Village food stands into hot meals for Rio’s poorest residents.

The project continues today, staffed by volunteer chefs and supplied, for free, by Rio food companies.

Rio de Janeiro’s Refettorio turned Olympic food waste into hot meals for hungry people.

2. Venezuela: Feeding the hungry

At night, Venezuelan chef Carlos García runs Alto, a swanky restaurant in the capital of Caracas. But by day he directs Barriga Llena, Corazon Contento – “Full Belly, Full Heart” – a foundation that delivers daily meals to schools in Caracas’ poorest neighborhood.

Venezuela’s three-year-long economic crisis has led to widespread food shortages. Venezuelans lost an average of 20 pounds each in 2017. Childhood malnutrition has spiked.

Against this backdrop, “each day we prepare meals for 260 children and 100 of their grandparents,” Chef García told me. The Venezuelan government won’t let the group serve inside schools, so kids line up for food in a nearby building.

The foundation also serves 160 people at the J.M. de los Rios Children’s Hospital, where parents often cannot afford to feed their children while they receive treatment for cancer. García feeds 30 doctors as well.

More than an act of charity, García says, he sees feeding starving people as the professional obligation of a chef.

García won’t disclose how he gets ingredients every day in a country with empty grocery store shelves and an inflation rate of over 450 percent. But his project’s crowdfunding campaign, seven co-chefs and a wide circle of allies surely help.

3. The Amazon: Creating a rainforest-to-table movement

Perhaps the most innovative social gastronomy project in Latin America is Cumari, a collaboration of several nonprofit environmental organizations based in the Amazon rainforest of Peru and Brazil.

With 40,000 species of plants, thousands of kinds of fish and 3,000 different fruits, the Amazon is bursting with ingredients. But traditional food production is threatened by development and the rise of industrial agriculture.

Cumari’s founders hope that demand for local ingredients will rise as more people get to know Amazonian cuisine. A bigger market for rainforest foods should, in turn, protect this biodiverse environment.

Working together to attract influential Latin American chefs into the jungle, the Cumari collaborative places them in kitchens across the region. There, the chefs prepare meals spotlighting traditional Amazonian flavors – from super healthy fruits like acai berry and sacha inchi to fleshy river fish – in indigenous village lunch spots and big city restaurants.

This is rainforest-to-table dining.

4. Peru: Fighting inequality with gastronomy

Chef Gastón Acurio put Peru on the map as a culinary destination in the early 2000s, opening outposts of his award-winning Lima restaurant Astrid y Gastón in London, Bogota and beyond.

Now, he’s using global interest in Peruvian food to help young people back home. Acurio’s Fundación Pachacutec Culinary Institute, which opened in Lima in 2007, offers scholarships to budding chefs from marginalized communities in Peru and pays them a living wage while they train.

“Peru is a developing country. Many who dream of being a chef don’t have the opportunity,” Acurio says.

Though its economy is growing quickly, 9 percent of Peruvians still live on less than US$2.50 a day. Acurio believes that education is Peru’s most powerful weapon against inequality, which remains very high.

Today, the institute’s more than 300 graduates showcase their Peruvian cooking skills in many of the world’s most celebrated restaurants, including El Celler de Can Roca in Spain and Acurio’s own Astrid y Gastón.

Chef Gastón Acurio at a Peruvian market.

5. Bolivia: Reclaiming indigenous cuisine

Latin American cooks aren’t alone in seeing the social power of the region’s food.

In 2013 Claus Meyer, the Danish founder of Copenhagen’s award-winning restaurant NOMA, wanted to open a great restaurant abroad that could also make a difference.

Bolivia is the Western Hemisphere’s second poorest country, after Haiti. Over half the population lives in poverty.

The Andean country of 11 million also has a large indigenous population. An estimated 40 to 60 percent of people identify as a member Bolivia’s 36 recognized indigenous communities.

Meyer launched Gustu in La Paz, Bolivia’s capital, in 2013. The restaurant’s menu highlights the “unreleased potential” of indigenous Bolivian cuisine.

Chef Raman: Why Bacon Is Healthy ?BY CHEF Ramandeep Anand

2012-10-15T14:52:00.001-07:00

Chef Raman: Why Bacon Is Healthy ?BY CHEF Ramandeep Anand: Bacon is one of the most iconic meats in America. It is part of our culture, glamorized in fast food advertisements and served at breakfas...

Why Bacon Is Healthy ?BY CHEF Ramandeep Anand

2012-10-15T14:49:00.004-07:00

Bacon is one of the most iconic meats in America. It is part of our culture, glamorized in fast food advertisements and served at breakfast tables around the country. Who can resist that irresistible crunch and savory taste that only bacon can provide? However, despite its delicious reputation, bacon has long been considered dangerous to our health. Critics have cited bacon's high fat, cholesterol, sodium, and nitrite levels as health detractors, to the extent where bacon is seen as an indulgence to avoid. New evidence, however, shows that this long-standing belief may not be justified. Check out why bacon is actually good for you.

Healthy Fat

Bacon's main attraction is its high fat content. Half of the fat in bacon is monounsaturated, made up mostly of oleic acid, the same kind of acid found in healthy olive oil. Another type found in bacon, palmitoleic acid, has valuable antimicrobial properties that add to the health benefits of bacon. While the other forty percent of bacon fat consists of saturated fat, this saturated fat is actually healthy! It helps to keep bacon fat stable and prevents it from going rancid. Other benefits of bacon fat include high levels of vitamin D and high antioxidant levels.

Necessary Cholesterol

Another concern of critics is a high cholesterol level in bacon. However, new evidence shows that dietary cholesterol is actually important for us to consume and is not associated with increased risk of heart disease or other health problems. Furthermore, cholesterol is even necessary to regulate our hormones and bodily functions. Oxidized cholesterol, however, can contribute to these health risks. This type of cholesterol is often found in powdered milk and powdered egg in processed food, and can be responsible for heart disease. It is important to avoid this processed cholesterol, and supply your body with natural cholesterol like from bacon.

Important Salt

The high salt content of bacon has also caused fears, as nutritionists often warn of the dangers of sodium. However, salt is actually very important and necessary for correct bodily function. For example, it is used to create blood, sweat, tears, and mucus in our bodies. Low-salt diets can even increase the chance of heart disease, osteoporosis, and hypertension. Today, Americans eat half as much salt as in the times before refrigeration when meat was preserved with salting. Even animals know the importance of salt, as they seek out sources for sodium, such as salt licks. There is therefore no reason to avoid bacon because of its salt content. In fact, the extra salt might even make you healthier!

Conclusion

In summary, the fat, cholesterol, and salt in bacon is nothing to be concerned with. These things are all important to out diets and should be consumed regularly. However, the one thing to watch out for in bacon is preservatives added to extend the shelf life. In processed bacon there are usually several artificial preservatives added, such as nitrates. These are a problem in most processed meats and can cause health problems. To avoid these it is best practice to buy fresh, natural bacon. Then you can enjoy your delicious and nutritious breakfast, bacon and all!

Thanks

Chef Ramandeep Anand

Aronia berries and its importance

2012-03-25T00:51:00.000-07:00

Aronia Berries - By Chef Ramandeep Anand

Aronia plants are an American native that have many health benefits that are causing major interest. This article discusses how they can be consumed. One of the answers is to make juice. After the European and Russians discovered the health benefits from eating the berries their juice has probably become the world's most widely selling super fruit juice. You can find this juice in stores all over Europe. This article discusses examples of other value added products that can be made from the berries and their juice. In addition to juice this includes a number of unusually good items such as syrups, wines, sauces, marinades, berry chews, berry Crumb Bars and chutney.

Aroina Berry Products

Apart from being eaten fresh, these berries are now appearing in different forms of food that offer the same amount of nutrition. Some examples are discussed below.

1.) Juice is the most common use of the berries.

As already mentioned juice is one of the primary products made from the berries. As a general rule, 1 to 2 pounds of berries yields approximately 2 cups of juice. The juice can either be consumed as is, sweetened with stevia or blended with other fruit juices. Some say using an apple cider press 16 lb of berries can produce 1 gallon of juice.

2.) Syrup can be made from the juice.

The Ingredients are as follows:

7 cups juice
1/2 cup lemon juice
1 package Pomona pectin not gelatin
3 cups fructevia

3.) Southwest Barbecue Rib Sauce is a delicious item.

The Ingredients are as follows:

1 cup ketchup
1/4 cup juice
1/4 cup vinegar
1/8 cup Fructevia
3 tablespoons olive oil
2 tablespoons paprika
1 tablespoon chili powder
2 cloves garlic, minced
1 teaspoon cayenne

4.) Teriyaki Marinade made with Berries, Ginger and Garlic

The Ingredients are as follows:

1/2 cup soy sauce
1/4 cup apple cider vinegar
1/4 cup juice
2 tablespoons honey
1 tablespoon fresh ginger root, finely chopped
4 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes

5.) Chutney is a condiment similar to relish. This is a condiment used in South Asian cuisine.

The Ingredients are as follows:

1 cup apple (peeled and chopped Granny Smith)
1 cup fresh or frozen Aronia berries
1/2 cup finely chopped onion
2 tablespoon olive oil
1/4 cup honey
2 tablespoons Apple Cider
1 teaspoon pinto bean flour
1/4 teaspoon salt

6.) Aronia Salsa, this homemade salsa begins with healthy, vine ripened ingredients.

The Ingredients are as follows:

6 cups diced tomatoes
1 cup of chopped dandelion leaves or chopped cilantro
1 cup diced red peppers
1 cup diced green peppers
1 cup of a diced onion
3 diced jalapeo peppers
1 cup chopped aronia berries

Combine all ingredients and serve

7. Frozen berries, you can freeze the berries for later use or dehydrate fruit.

8. Muffins, pancakes, bar cookies can be made. Aronia berries and juice is the perfect ingredient for delicious recipes like muffins and pancakes. You get great taste plus antioxidants, and anthocyanins all at the same time. Top pancakes filled with aronia berries with cereals or add it to your fruit salad.

9. Aronia berry leather is convenient, delicious, and healthy since it is unadulterated by the addition of sugar.

I just love the aronia berries

Thanks , Regards
Ramandeep Anand

Ten Singaporean Foods That will rock your taste buds -BY CHEF RAMAN

2012-02-13T06:44:00.000-08:00

CHEF ARVIND SARASWAT AND CHEF RAMANDEEP ANAND

Ten Singaporean Foods That will rock your taste buds -BY CHEF RAMAN ( recently Came In world chef magazine issue 5)

Bak Kut Teh.

Without any uncertainty, Singapore is one of the most wonderful places when it comes to food and culture. What is interesting about the place is that its cuisines are as culturally diverse as its people are. The foods in the country feature a combination of Chinese, Indian, Indonesian, Malay, and Western influences, which makes the Lion City a good place to visit. If you are a food aficionado, here is a list of the most savory Singaporean foods that you should not miss:

• Bak Kut Teh. This dish is a pork ribs soup that had its origins in China. It is cooked in different herbs and spices, which include garlic, pepper, and salt, amongst others. Typically, one consumes the food with rice and other complementary dishes such as fried dough, bread, and salted vegetables.

Black Pepper Crab

• Black Pepper Crab.
One may find this dish in almost all restaurants over the Lion City, principally for the reason that it is one of the most popular Asian dishes known to tourists. The black pepper crab is mixed with bird's eye chilies, butter, curry leaves, dried shrimps, pepper, and further seasonings.

Chicken Rice.

Chicken Rice. This savory Singaporean dish simply entails rice cooked in a palatable chicken broth. The skinless breast meat is simmered to create a savory and juicy chicken. With regard to consuming the dish, one may choose to eat it with a chili sauce or with green onions and cucumbers.

• Chili Crab.

This is probably the most popular Singaporean food, and most people associate the chili crab as the face of the country's cuisine. In the main, this dish is made of meaty crabs in a sweet and spicy sauce. You may choose to consume the dish with rice or deep fried mantou, but whichever way you prefer, eating chili crab is still going to be one of the most satisfying experiences that you

can have in your life.

• Duck Rice. This is somehow similar to the Hainanese chicken rice, but this dish focuses on rice cooked with duck and vegetables. It is also served with a syrupy sauce, which has been a common way for people to consume Singaporean dishes.

• Fish Head Curry. This dish is made of a huge fish head that is boiled in curry gravy. The dish, which is also popular in china and India, is best consumed with white rice.

• Katong Laksa. This famous piquant noodle soup had its origins in the Perankan civilization. Katong laksa has numerous variations, which have sprung from the number of cultures that influenced the dish.

• Nasi Lemak. This dish is made of anchovies, chili paste, coconut rice, cucumber, and omelette.

• Roti Prata. This popular breakfast dish is cooked from cheese, flour, egg, and numerous spices. One may choose to add further ingredients to the dish, and consume it either plainly or with a bowl of curry.

• Satay. This dish is similar to barbecue in other Asian countries, since it features sliced and roasted meat on wooden sticks. With regard to how you may consume Satay, you may choose to eat it with vegetables, peanut sauce, or rice cubes, amongst others.

Thanks & regards

Ramandeep anand

Caviar & facts - Chef Raman

2011-12-22T05:36:00.000-08:00

Caviar & facts - Chef Raman

Air Beluga Merges with Buluga Caviar

Caviar has a long and fascinating history as a highly prized delicacy, it's usually extremely expensive, and frequently enjoyed only by the rich. There are many types of caviar, ranging in price from unaffordable for most people, to within the average family budget. Made from numerous different fish sources, it's caviar from the Sturgeon fish that commands the highest prices and is most commonly favoured by people with discerning palates. Here are eight more things you may not know about caviar.

* Caviar is made from fish eggs, sometimes called 'roe', and the best, made from Sturgeon eggs comes in four main varieties: Beluga, Ossetra, Sterlet and Sevruga.

* Eggs from the Beluga Sturgeon as the largest and have a creamy flavour and vary in colour from light to dark grey.

* Ossetra caviar tastes quite nutty and varies in colour from dark brown to greenish grey.

* Sterlet caviar has a golden colour, hence the reason it was sometimes reserved for aristocrats and royalty.

* Sevruga is the smallest and most common species of Sturgeon fish, and is usually light grey in colour and has a stronger flavour than most other caviars.

* Most Sturgeon caviars come from the seas around Russia and Iran, although recently the United States and China have begun farming their own Sturgeon fish to produce their own caviars.

* Size and colour of eggs leads to some types of caviar being much more expensive and desirable than others. The most expensive eggs, favoured by connoiseurs worldwide, are generally coloured gold or silver and give the appearance of precious metals that make them much more attractive to look at than caviars made from small eggs and coloured dark grey or black.

* Experts say the best caviar comes from wild Sturgeon, both tasting and looking better than roe taken from farmed fish. That said, however, farmed caviar is becoming more popular with consumers and chefs alike and generally costs less than the wild variety.

So maybe one day caviar will be accessible to everyone, regardless of budget, and that's something we can all look forward to with glee.

What is Tikka Tikki Tikiya Kebab Boti? By CHEF Raman

2011-11-24T05:27:00.000-08:00

What is Tikka Tikki Tikiya Kebab Boti?

BY CHEF RAMAN

These are forms of meats or vegetables that are dry-cooked over charcoal, baked in oven or pa-fried

Boti

Most of the Lamb Goat or Mutton curries are made with pieces of Bone-in shank, and bone-less. shank. The boneless pieces of shank are called Boti. Boti is a general term used for whole muscle meat from leg or shank area.
Chicken Boti is the meat from thighs and drumsticks.

Boti does not imply method of cooking. The Boti pieces are normally used to make Balti or Jalfrezi, as well as curries such as Rogan Josh or Korma.

Kebab

In India, Kebab may is made of whole muscle meat or minced meat. Normally, the meat is marinated and cooked over charcoal, baked in oven, pan-fried on stove-top, or baked in a Tandoor.

Tikki Tikiya Cutlet

Tikki is a ground or chopped meat, seafood, or vegetables. Spices and binders are added. It is formed into a ball, and pressed to make a patty like a hamburger. Sometimes, it is also called the cutlet. The patty is pan-fried on stove-top.

Tikka

In the olden days, Tikka and Kebab were one and same. Tikka was a whole muscle meat Kebab. Tikka has its roots in Hindi, Kebab has its roots in Arabic.

Tikka is a whole muscle meat. Normally, the meat is marinated and cooked over charcoal, baked in oven, pan-fried on stove top, baked in a Tandoor.

Chicken Tikka

Chicken Tikka Masala originated in UK during 1950s. The Tandoori Chicken was too dry for British. A new dish was born. Marinated skinless boneless chicken was cooked in Tandoor. The Tandoori marinate was reduced and made bright red with more Degi Mirch, it served as a dip. The Tikka was the red-colored skinless-boneless Tandoori chicken, and Masala was the bright red color dip.

During 1980s the five star restaurants in Delhi added Chicken Tikka Masala to their menu on the demand by visiting British patrons.

Chicken Tikka is made of skinless boneless chicken breast. In India, Chicken Tikka and Chicken Kebab became interchangeable.

Chef Raman

TAGINE COOKING FOR THE CHEFS- BY CHEF RAMAN

2011-10-11T07:48:00.000-07:00

TAGINE COOKING FOR THE CHEFS- BY CHEF RAMAN

Home chefs are often searching for new cooking methods or approaches to enhance their food, and one such technique that people might perhaps not even have tested is tagine cooking. Tagine cooking has been around for hundreds of years. Tagine cuisines are given their names for the earthenware pot, typically a flat circular plate which is covered by a large domed cover which remains on the plate in the course of the cooking process, which originates from North Africa and are typically associated with Moroccan cuisine
Tagines usually come in two varieties,
which are cooking and serving, with both of them basically being the same thing save for the fact that the serving ones are commonly glazed and colorfully decorated. The early tagines were used by the nomadic Berber of Morocco, and tagine cooking was habitually carried out over charcoal with the most regular ingredients containing lamb, poultry and fish. The tagine became favored due to the fact that it needs very tiny bit of water, a rare material in that part of the world. Also, with this cooking technique you can surely cook ingredients for hours with the domed top covered for circulating water vapor inside the dish to keep the food wet whilst also saturating the food with oil as well as seasonings.

Before you go into the fundamentals of tagine cooking,

it's a fantastic idea to get ready your tagine first so that you could will be able to obtain ideal results. Submerge your tagine in water for a couple of hours, after that coat the base as well as the cover interior with some olive oil, then place it in an unheated oven, before increasing the heat to 350 degrees Fahrenheit. After 2 hours, remove the tagine and allow it to cool. You might then repeat the olive oil process before storing it.

A brief online search can reveal thousands of distinct recipes for you to try, with many of them relying on conventional lamb and chicken ingredients. The entertaining part of tagine cooking is that you can easily experiment with different vegetable and herbs, all aiming at providing your many alternatives with distinctive flavors every time.

The actual cooking time can possibly be anywhere from 45 mins to a few hours, so be sure to refer to each instruction for the exact cooking time, especially if cooking for visitors, and no matter how rushed, makesure that you never set your tagine over high heat as this can most likely crack and damage the dish.

With appropriate care of your pot, you can absolutely be cooking fantastic brand-new meals for years to come.

Food and its Types - Chef Ramandeep Anand

2011-10-05T12:45:00.000-07:00

Food and its Types - Chef Ramandeep Anand

Food is the basic necessity for all of us and we all earn money to get this basic necessity. We need to eat 3 meals a day to keep our body running so that we can manage our daily functions. Many of us " Eat food to live" while there are others who "Live to eat food". In fact, nutrition assumes a special importance in each and everyone's life.

Types of Foodstuff

The food is normally divided into two main categories given below:-

1- Vegetarian food- These include stuffs like milk, fruits and vegetables. These are those stuff that are obtained from plants and trees.

2- Non- Vegetarian food- These include stuffs like meat and meat products, chicken, turkey, fish, squid etc. Non vegetarian food are generally obtained by killing animals.

Nutrition from Foodstuff

Nutrition from food is necessary and without this daily dose of nutrition animals may not survive for long. It is important to support life as nourishment obtained helps the cells present in our body to carry out its routine functions. Different stuffs provide different levels of nutrition. The nutrients are divided into six classes which are given below:-
1- Carbohydrates- These provide energy to the body and are found in items like rice, bread and other grain products.
2- Fats- It consists of a group of compounds that are generally insoluble in water. These are found in items like butter, ghee, fish oil, lard etc. Fats are stored in the human body for use at a later use for energy.
3- Minerals- These are needed for the maintenance of proper functions in the body like the transport of oxygen throughout the body, stimulating growth, normalizing the nervous system etc. Minerals can be found from a variety of food items such as meat, cereals including cereal products such as bread, fish, milk and dairy foods.
4- Protein- These are important components of muscles, skin and hair. Proteins are helpful in creation of various enzymes in the body that control various important functions. Major sources of protein include milk, meat, fish, egg, and vegetables.
5- Vitamins- They are an essential component of animal body required for good health. It is organic compound required as a nutrient. Good sources of vitamins are fruits, vegetables, cereals, milk and eggs.
6- Water- It is popularly known as the"elixir of life". The human body comprises of 55-78 % of water. It is required for the essential functioning of the various important parts of the human body.

Thus, these points given above reflect the importance of food and nutrients in our diet. As long as a human is alive, he needs water and foods in the required quantity.

which one is better Organic milk OR Regular Milk- BY Chef Raman

2011-08-28T06:44:00.000-07:00

Which one is better Organic milk OR Regular Milk- BY Chef Raman

The debate has been raging on about organic milk vs regular milk in recent times, and with dramatic shifts happening all around the world in the dairy industry that means that the milk you drink today is vastly different from the one you drank as you were growing up. Typically, the milk that passes as "regular" these days are chock full of all kinds of hormones and artificial ingredients that may prove harmful to your health. The only way that you can ensure that you are not affected by any of these changes is to make the switch to organic, but obviously when you consider that organic milk vs regular milk is almost 2x as costly, there is a real dilemma.

The Case For Organic Milk Vs Regular Milk

Essentially, milk classified as organic has to pass more stringent standards than milk classified as regular, which means that it won't have all the additives like growth hormone, antibiotics and other potentially harmful chemicals. While generally the consensus is that it's yet to be proven that these additional stuff will cause real harm to us, why risk your

THe best of Organic Milk would be Sheep Milk

health over a few dollars and cents? These days, cancer and other serious disorders and diseases are on the rise, and who is to say that that's not partly down to all the changes that's been happening in the food industry and how livestock and produce are raised?

Honestly, you would be shocked and appalled if you knew what cows have to go through in the case of the latter of organic milk vs regular milk. In the case of the former, cows have free rein to graze and move about the pastures, whereas "regular" cows don't. Additionally, they are milked very frequently and are pumped with all kinds of chemicals to ensure they produce larger and larger quantities. Based on logic alone, you can understand why there's a growing concern about so called normal milk.

So Which One to Choose?

Regular MIlk

Well, if you can afford it, I would definitely recommend making the switch to organic milk vs regular milk, considering all the health risks involved. Granted, they are not proven or documented, but obviously you don't want to wake up one morning to find out some drastic headlines about organic milk vs regular milk and realize that it's too late because you've been drinking "regular" your entire life would you so it's better to be safe than sorry really.

What are the different types of Papadams and how are they made? BY CHEF RAMAN

2011-08-09T07:44:00.000-07:00

What are the different types of Papadams and how are they made? BY CHEF RAMAN

Poppadums or the Indian papad occupies an important place in Indian cuisine. While it is a well known snack or appetizer in North Indian cuisine, it is an important part of all South Indianmeals and is known as Papadam. Papad is a form of flat bread, wafer or a tortilla that is crisp and thin. Generally rice flour, black gram, chickpea or lentils are used to prepare this wafer thin appetizer. You can get different types of poppadums depending on your palate and preferences that range from versions made from lentils, spicy or even plain. Sometimes even Tapioca or sabudana and jackfruit is also used to prepare papads.

In recent years, new factories and machines have started being used to make papads, but handmade papads are still popular in India. As a matter of fact, this cottage industry is a major source of income for women in many parts of the country.

Basic poppadums are prepared with lentil flour that is mixed with sodium bicarbonate, spices, and salt along with water to prepare dough. This dough is kept aside for sometime and then is cut into round balls. These round balls are rolled into paper-thin papads that are almost translucent. They are dried in the sun and then made into packages to be sold in the market.

There are a number of ways to cook a poppadums depending your tastes and preferences. Health conscious people like roasting them while some like the deep fried versions. Papads curry is also popular in North India.

Here are some well known ways of cooking poppadums:

• Open flame cooking: You can use a gas stove to cook a papad. It is one of the quickest ways to cook it and the oldest too. All you need to do is to use some tongs to hold the papad over the flame. Keep moving it back and forth so that it doesn't burn and cooks all over. This method does not take more than ten seconds and you have a low calorie snack ready in seconds!

• Deep-fried papads: Deep fried papads are a popular snack for parties and get together. Heat some vegetable or sunflower oil and slide the papad gently into it. Within no time, the papad is cooked and rises up. You can take it out with a pair of tongs and place it on a paper towel to drain the excess oil.

• Microwave: This is one of the most preferred ways to cook papad these days. It does not add any calories to the papad and does not burn it either. You can simply put the papad in the microwave and cook it for about 15 seconds on either side on full power. Some people prefercooking it for sixty seconds on low power.

You can cook poppadums in any of the ways mentioned above. These can be eaten with chutneys or sauce or on their own. Cholesterol free and tasty, papads are one of the best snacks for a growling tummy!c

liquid nitrogen In cooking By Chef Raman

2011-07-17T07:35:00.000-07:00

liquid nitrogen In cooking By Chef Raman

Nitrogen is one of the most abundant elements in the Earth's atmosphere. The air we breathe is almost 80% nitrogen, a colorless, odorless and tasteless gas. Despite its abundance, its use in cooking is a relatively new development. But it has spectacular results.

The pioneer in experimenting with this amazing culinary technique was the French physicist and chemist Hervé This in the mid-nineties, followed by the chefs Heston Blumenthal and Ferran Adrià, who opened up new avenues that led to its widespread use today.

In cooking, nitrogen is used in its liquid state, characterized by a temperature of -196ºC / -320ºF, which means that everything it touches "freezes" instantly.

What is needed?

You need a specially designed recipient for liquids at low temperatures, usually made from stainless steel to prevent breakages and with an inside coating of cork or Teflon to minimize evaporation. Apart from this, handling involves a series of special measures, such as heavy gloves and keeping contact time to a minimum.

The only special precaution required is that it must be used in well-ventilated areas and must never be mixed with other liquids except under controlled conditions.
What is its culinary use? With liquid nitrogen you get almost instant freezing for any product it comes into contact with. The cold has a similar effect on food as heating, removing the liquid content. This means that it not only changes the original appearance of food, but also its texture, so you can obtain powdered oil, for example, or frozen foams.

It also enables you to play with temperature contrasts so you can serve a dish in which the inside ingredient is cooked and kept at its ideal eating temperature, while the outside is completely frozen.

Another use is for obtaining a liquid at room temperature separated from the outside by a thin film, or for making ice-cream by freezing the creamy base instantly.

Its produces better results with products that have a higher fat content, but the results are less eye-catching on foods with a higher water content.

What are the benefits?
Apart from its creative potential in cooking, the liquid nitrogen technique can also speed up cooking times by eliminating any bacterial growth or freeze fluids with minimum ice crystal formation. It also freezes foods that cannot be frozen in a normal freezer cabinet (where the temperature only drops to about -32ºC) and also products with a high alcohol content.
Its application enables new cocktails to be invented, involving new sensations, such as the so-called "dragon effect", in which the vaporized nitrogen swallowed comes out of the drinker's nose, with striking results.

Dehydrated Foods and Freeze Dried Foods- By chef Raman

2011-05-14T07:32:00.000-07:00

Dehydrated Foods and Freeze Dried Foods- By chef Raman

Are you wondering what the differences are between freeze dried foods and dehydrated foods?

There are a number of differences:-

First of all, the processes used to preserve the food and prevent spoilage and enzymatic breakdown are very different. Other factors you may want to consider are cost, shelf life, taste, texture, and nutritional value.

Dehydration removes moisture from the food by the circulation of hot dry air. The water evaporates. This prevents the growth of microorganisms. Oxygen, heat, light, and moisture all contribute to the breakdown of nutrients and spoilage of food. Due to the use of heat, some of the nutritional value will be lost. Using an electric dehydrator will preserve more nutrients than some of the other methods of dehydration. Dehydrated food is light and generally less expensive than freeze dried food.

However, it does have more changes to texture, aroma, taste, and nutritional value. It can have a shelf life of up to twelve years when stored properly. Re-hydration time is generally up to 20 minutes in boiling water and can be up to two hours in cold water.

Freeze drying removes water from the food by

sublimation.

The food is sealed in a vacuum chamber which forces the air out. Freeze drying uses temperatures between -50 degrees Celsius and -80 degrees Celsius. This vaporizes the ice. Because of this, freeze dried food retains more nutrients, and much of its original aroma, texture, and flavor. Freeze dried food is light and usually more expensive than dehydrated food. The process can take several days and the equipment is expensive.

Freeze dried food has a longer shelf life than dehydrated food because up to 98 percent of the moisture is removed. The shelf life can be up to twenty five years when stored properly. Re-hydration time is generally 5 minutes in hot water and up to 10 minutes in cool water.

Dehydrated and freeze dried foods are great for back packing as they are light and easy to prepare. They are both excellent for long term food storage. Both reduce the waste of throwing away fresh produce that has spoiled. However, if nutritional value and taste are a top priority for you then I would recommend choosing freeze dried foods over dehydrated foods. The flavor, texture, and aroma win every time.

Freezer Burns- By Chef Raman

2011-04-21T08:20:00.000-07:00

Freezer burns....- BY CHEF RAMAN

Freezer burn is a condition that occurs when frozen Food has been damaged by dehydration and oxidation, due to air reaching the food. It is generally induced by substandard (non-airtight) packaging.

Freezer burn is not a food safety risk. It appears as grayish-brown leathery spots on frozen food, and occurs when air reaches the food's surface and dries out the product. This can happen when food is not securely wrapped in air-tight packaging. Color changes result from chemical changes in the food's pigment. Although undesirable, freezer burn does not make the food unsafe. It merely causes dry spots in foods.

The condition is primarily caused by Sublimation. Water evaporates at all temperatures, even from what appears to be solid ice. When the constantly oscillating water molecules in the meats and vegetables stored in the freezer migrate to the surface, crystals of ice outside of the solid food are formed. The parts now deprived of moisture become dry and shriveled and look burned. In meats, air can cause fats to oxidize.

Meats and vegetables stored in a manual defrost freezer will last longer than those stored in automatic defrost freezers. That is because the temperature of a manual defrost freezerremains closer to 0 °F/-18 °C while the temperature of automatic defrost freezers fluctuates. Food with freezer burn, though dried and wrinkled, is safe to eat. However, food afflicted with freezer burn may have an unpleasant flavor. In most cases, it is sufficient to remove the parts affected by freezer burn.

This shows the clear case of Freezer Burn

Tips for Freezing and Thawing Foods

Freeze-Safe Tips
Freezer temperatures should never go above 0°F; fluctuating temperatures can affect the quality of frozen foods.

Supermarket wrappings are safe for most foods frozen 1 to 2 months, but for best quality, overwrap packages with heavy-duty freezer materials or store in plasticfreezer bags.

Cool foods quickly before packaging. Don't let food stand at room temperature longer than 30 minutes before freezing.

Freeze food as soon as it is cooled to room temperature (or refrigerate in shallow containers uncovered until cooled, then package and freeze).

Label all foods with recipe name, date, number of servings, thawing and reheating directions and "use-by" date.

Do not overload your freezer with new foods; add no more than 2 to 3 pounds of food per cubic foot of freezer capacity so air can circulate for proper freezing.

Leave space between packages so air can circulate around them.

If you are unsure about the quality of certain foods after freezing, freeze a small amount first and test for quality after thawing and reheating.

Frozen raw foods that have been cooked can be refrozen (i.e., fresh chicken —> packaged and frozen —> thawed —> cooked —> frozen —> thawed —> reheated).

You can refreeze unused portions of cooked foods that have previously been frozen and thawed in the refrigerator.

Seal containers with as little air as possible unlessfreezing liquid or semiliquid foods that expand when frozen. Leave a 1 1/2-inch space below the rim to allow for expansion.

When freezing casserole dishes or containers with empty space between the food and lid, fill "dead spaces" with crumpled wax paper.

Store food in 1-gallon freezer bags; press out all the air and seal tightly so bags can be stacked on top of each other.

Do not freeze tomato-based or other acidic foods in aluminum baking pans, or cover them with aluminum foil.

How to Prevent Freezer Burn
Freezer burn occurs when foods are frozen for an extended period of time or not properly wrapped and sealed. Even though these foods do not pose any health risks, the freezer-burned areas will be dried out and tasteless. For best results, cut awayfreezer-burned portions before or after cooking.

When wrapping foods for freezing, get as much air out as possible so moisture cannot get in. Vacuum-packing in FoodSaver® bags removes the air and keeps moisture out so foods can be frozen longer without freezer burn.

Use moisture- and vapor-resistant packaging that can be tightly sealed.

Thawing Foods Safely
NEVER defrost perishable foods (meat, poultry, fish/seafood, dairy, eggs) outdoors, in a cold room in the house or on the kitchen counter.

Refrigerate meat/poultry/seafood or casseroles 24 to 48 hours or until completely thawed. Foods thawed in the refrigerator can usually be safely refrozen without changing taste or quality.
Allow 8 hours per pound of meat.

Allow 4 hours per pound of poultry.

Allow 6 hours per pound of fruit or vegetables.

For fast thawing, place frozen packages in a watertight, sealed bag and cover with cold water. Change water every 30 minutes until food is completely thawed.

In microwave oven:
Remove food from store wrapping (foam trays or plastic wrap) that may release chemicals into foods.

Allow 6 to 8 minutes per pound of food when thawing in microwave on low heat. Once food is defrosted, reheat on high heat.

Precooked foods low in moisture content (breads, cakes, cookies) can be thawed at room temperature.

Precooked foods higher in moisture content and/or containing dairy or egg products should be thawed in the refrigerator.

Reheating
Reheat all previously cooked food to an internal temperature of at least 165°F. The food must reach this temperature within 2 hours. If the food will not reach this temperature within 2 hours, reheat it in small batches to shorten the reheating time.

Use a clean meat thermometer to check internal food temperatures.

Reheating frozen food without thawing:
Bake at 300 to 350°F for almost double the original cooking time.

Cooking frozen foods at higher temperatures does not result in quicker cooking. Higher temperatures will cook the outside before the inside is completely thawed.

Microwave reheating:
Cook until foods are steaming and hot (at least 165°F).

Cover foods with microwave-safe wrap; vent to prevent steam buildup.

Stir foods from the outside in to encourage even heating.

CAUTION: Be careful when opening microwaved plastic bags as steam can build up and cause burns when bags are opened.

When microwaving food in a FoodSaver bag, be sure to snip off a corner for venting.

Food Storage Containers - A deep look By Chef Ramandeep Anand

2011-03-25T08:47:00.000-07:00

Food Storage Containers - A deep look By Chef Ramandeep Anand.

People are beginning to realize their impact on the world. With recent developments people have been made aware of the dangerous things humans are doing to the earth with their environmental impact. The types of materials that are used today and the amount they are used in are really having a majorly detrimental effect on the earth. Things like Wax Packaging, Seafood Packaging, and Poultry Boxes are major items that pile up in landfills. Products like this are used in excess these days and the more and more that are used the more that sits in landfills.

Wax covering in the food industry has become a staple. The food industry is becoming completely dependent upon this as a staple to conceal meats, snack foods, produce and more. It is hard to not use this since it is being incorporated into so many sections of your grocery experience. One thing you can do to avoid taking part in encouraging the popular use of this product is buying produce and things without covering or bags. Just put them in your cart or your own bag. This product is essential for something in order to keep them air tight and free from contamination. You do not need to stop buying things that use it, just do not use it when it is not necessary.

With concern for the second one, it is a very similar situation. Fish and crustaceans are very delicate food items that have to be dealt with and specific way. It has to be kept fresh and looking nice while being shipped and moved around. Unfortunately, there is a lot of it that needs to be used in a shipment. If you have the option, go to fresh fish markets where you buy them right out of the barrel. By doing this you are lessening the amount of material needed by one person.

Also, find a way to recycle using these products. If you buy them, do not put them in the trash right away. If you can find ways to sanitize them and use them to store washed fruit or something, do that. The more use you can get out of something, the better. It keeps it out of the landfills for longer and puts it to better use. Reusing the boxes that chicken comes in can be difficult and it is also difficult to avoid using it. It is pretty much the only way it comes and you cannot buy it in your own material or anything. Just because you cannot avoid using it does not mean you should feel badly. If you do your best to reduce and reuse, these things do not have to become the downfall of the earth.

Being a wise consumer and understanding the impact of certain industrial materials can really make you a better person. The use of these types of things can be lessened and controlled. They do not need to be cut out of your life or become the target of environmental blame by any means.

Eating Healthy Today - Why Is It So Important? By chef Raman

2011-03-15T07:51:00.000-07:00

Eating Healthy Today - Why Is It So Important? By Chef Raman

Indians today are at a higher risk for becoming obese or ending up with Diabetes, and the leading causes of death are poor nutrition and physical inactivity. For a very long time, we have relied on fast food to keep pace with our hectic lifestyles and we are now paying a high price for the convenience. With this in mind many Indians are choosing to maintain their health by eating fresh and organic foods. In addition, many are opting for Gluten free diets to counteract the side affects of allergies to wheat, soy, etc. Eating healthy on a regular basis offers the following benefits:

Fat Loss for Life
More Energy & Vitality
Better Mood & Focus
Clear, Glowing Skin
Strong, Shiny Hair & Nails
Eliminate Bloating & Indigestion
Reduced Inflammation
Disease Prevention
Balance Blood Sugar Levels & Hormonal Balance

Do you want to improve your health? Do you want to feel better? Are you trying to set an example for your kids? Next, think about some small changes you can make. Pick ones you can keep doing.

Don't try to change everything at once.
Set an easy goal you can reach, like having a salad and a piece of fruit each day.
Make a long-term goal too, such as having one vegetarian dinner a week.

Eating healthy on a daily basis does not have to be challenging. By simply replacing processed foods with fresh and/or organic fruits and vegetables is a great way to start. Be sure to include lots of leafy green vegetables as part of your cooking as they contain many nutrients that are needed to maintain optimal health.

Barbecue Food Safety - BY CHEF RAMAN

2011-01-31T06:20:00.000-08:00

Barbecue Food Safety - BY CHEF RAMAN

Cases of food poisoning double within the summer months, so be sure you know the simple steps that will help to keep food safe.

Food poisoning is usually mild, and many individuals improve within a week. However sometimes it can be worse, actually deadly, so it's vital that you take the risks seriously. Children, older people and people with weakened immune systems tend to be especially susceptible to food poisoning.

"The safest choice would be to cook food indoors using your stove," says a spokesperson from the Food Standards Agency (Fsay). "You can then put the cooked food outdoors on the barbecue for flavour." This is often an easier choice if you're cooking food for a number of people at the same time.

But if you'd rather cook on the barbecue, the two main risk factors tend to be:

undercooked meat

spreading bacteria from uncooked meat onto food that's ready to consume

This is because raw or even undercooked meat may contain bacteria that cause food poisoning, such as salmonella, E.coli and campylobacter. Nevertheless, it's easy to kill these bacteria by cooking meat till it is piping hot throughout.

Cooking meat on the barbecue

When you are cooking any kind of meat on the barbecue, such as chicken (chicken or even turkey), pork, steak, hamburgers or sausages, make certain:

The hot coals are glowing red with a powdery gray surface before you begin cooking, as this means that they're hot enough.

Frozen meat is properly thawed out before you decide to cook it.

You turn the meat regularly and move it around the barbecue to cook it evenly.

Keep in mind that meat is actually safe to eat only if:

It is piping hot in the centre.

There isn't any pink meat visible.

Any juices are clear.

"Don't presume that simply because meat is charred on the exterior it will be cooked correctly on the inside," states the Fsa spokesperson. "Cut the meat at the thickest part and ensure none of it is pink inside."

Some meat, such as steaks and joints of beef or lamb, can be served rare (not cooked in the middle) so long as the exterior has been properly cooked. This will kill any kind of germs that could be on the outside of the meat. However, food produced from minced meat, for instance sausages and hamburgers, should be cooked completely all the way through.

Raw meat

Bacteria from raw meat can move very easily on to your hands, and then on to anything else you touch, including food that's prepared and ready to consume. This is called cross-contamination.

Cross-contamination can happen if uncooked meat touches anything (including plates, utensils, tongs and chopping boards) which then comes into contact with other food.

Some easy steps to help avoid cross-contamination are:

Wash both hands after every time you touch raw meat.

Use separate utensils (plates, tongs, storage containers) for cooked and raw meat.

Never put cooked food on a plate or surface that has had raw meat on it.

Keep uncooked meat in a sealed pot away from foods which will be ready to consume, such as salads and buns.

Don't put uncooked meat alongside cooked or partly-cooked meat on the bbq.

Don't put sauce or marinade on cooked food if it has already been used with raw meat.

Keeping food cool

It is also vital that you keep some foods cool to prevent food-poisoning germs spreading.

Be sure you keep the subsequent foods cool:

salads

dips

milk, cream, yogurt

desserts as well as cream desserts

sandwiches

ham and other cooked meats

cooked rice, including rice salads

Don't leave meals out of the refrigerator for more than a couple of hours, and don't leave food in the sun.

How do commercial meat tenderizer Work-By Ramandeep Anand

2011-01-20T07:39:00.000-08:00

How do commercial meat tenderizer Work-
By Ramandeep Anand

Most of the powdered meat tenderizers sold in grocery stores use papain as the tenderizing agent. Papain is derived from unripe papayas and works in such the same manner as the natural enzymes in meat that help soften connective tissue as the meat is aged. Both are termed proteolytic enzymes because they break down the proteins in muscle fibers and connective tissue into smaller molecules.

Commercial meat tenderizers have a number of shortcomings, though. They are virtually impotent at refrigerator temperatures, only semi-effective at room temperature, and inactivated once the temperature rises above about 150F. Because the papain seldom penetrates deep inside a cut of meat, the cooked food may end up tender (or even mushy) on the surface and tough in its interior. If you increase accessibility to the interior by deeply piercing the meat, as some papain-promoting recipes suggest, your efforts will be counterproductive. Your cooked meat will be tougher than it would be normally because you have created channels through which a lamentable share of juices escape during the cooking process. The store-bought products also tend to be laden with salts and other additives that can impart an unwanted flavor to your finished dish.

Today some slaughterhouses inject a papain solution into an animal shortly before it is to be killed. The papain enters directly into the animal's bloodstream, which carries the tenderizer to muscle tissue throughout the body. While the meat from this animal is cooking, the enzyme is activated (and finally inactivated when the temperature reaches approximately 150F). Although it is true that this tenderizing technique produces meat that has a more uniform texture than meat sprinkled with papain, the flesh still tends to become mushy when cooked because the enzyme destroys too much of the muscle fiber firmness.

Dum Cooking -By Chef Raman

2011-01-14T08:33:00.000-08:00

Dum Cuisine Origin

Dum Pukht cuisine in India is over 200 years old. When Nawab Asaf-ud-Daulah was building the Bara Imambara during the famine of 1784 to provide work for his starving people, huge quantities of food was cooked in large vessels, degs, in massive double-walled ovens called bukharis. He tasted the food one night and loved it so much that bukhari cooking was incorporated into the royal court.

Meaning-

This is a method used frequently in Moghlai cooking. 'Dum' literally means 'breath' and the process involves placing the semi-cooked ingredients in a pot or deg, sealing the utensil with flour dough and applying very slow charcoal fire from the top, by placing some live charcoal on the lid, and some below. The Persian influence is most evident in this method though in India it has acquired its own distinct character. The magic of 'dum' is the excellent aroma, flavour and texture which results from slow cooking. This method is followed for a number of delicacies such as the Shabdeg, Pilau and Biryani. Any dish cooked by this method is 'Dum Pukht' or 'Dum Bakht'.

More On Dum Pukht

Slow Oven or Dum Pukht has become one of the most refined forms of cooking in Pakistan and India, even though the technique is no more than 200 years old. Slow Oven means cooking on very low flame, mostly in sealed containers, allowing the meats to cook, as much as possible, in their own juices and bone-marrow.
Less spices are used than in traditional Indian cooking, with fresh spices and herbs for flavouring. In most of the cases, cooking dough is spread over the container, like a lid, to seal the foods.

This is known as a purdah (veil), but on cooking becomes a bread which has absorbed the flavours of the food and the two are best eaten together. In the end, Dum Pukht food is about aroma, when the seal is broken on the table and the fragrance of an Avadhi repast floats in the air.

'Dum' means warm breath signifying the steam. The 'Pukht' means choking. 'Dum Pukht' means choking the steam and prevent it from escaping. .

Chef Raman..

SPICES OF INDIA AND THEIR EFFECT..- CHEF RAMAN

2011-01-13T03:37:00.000-08:00

SPICES OF INDIA CREATES A MAGICAL EFFECT- CHEF RAMAN ..

Spices-
The Indian Institute of Spices Research, located at Calicut (Kozhikode) in Kerala, India, is exclusively devoted to conduct research on all aspects of spice crops such as black pepper, cardamom, ginger, turmeric, cinnamon, clove, nutmeg, garcinia and vanilla.

World Of Indian Spices

Cuisine is an expression of a nation"s soul and any understanding Of Indian Cuisine would have to take into account our Diverse and Fascinating Spices.

Their sensuous aromas and flavors enliven the palate, activate taste bud and heighten the enjoyment of Gastronomic pleasures.

Whole spices are roasted to enhance flavour. The Drying Process is Simple.
Spices can be roasted in drying pan over a very low heat or in the oven , or traditionally in the sun.

Name & Description of each spices-

Asofoetida ( Hing )

Obtained- In the form of a Resinous Gum from a plant that grows mainly in Afghanistan And Iran Despite its disagreeable O dour, A minuscule amount, attached to the lid of the vessel , can add a very distinct and yet agreeable flavour.

A must in Gujrati Cuisine....

Aromatic Ginger ( saunth ):

Though aromatic ginger provides a distinct flavour and aroma, its very rarely used.
Available fresh and dried , this cannot substitute ginger under any circumstances.

Black cumin ( shahi Jeera )

Despite its Hindu description , this is not real cumin. Its aromatic ,

peppery and has a flavor different to cumin.

Bay Leaves ( Tej patta)

Used exclusively in North Indian Cuisine For flavorings;leaves are discarded after use..

Cardamom-

of all the spices in the world , only saffron is more expensive than Cardamom. Used for desserts & Pulao.

Carom Seeds-

Carom seeds have Thyme like flavor.
provides strong medicinal properties.

Coriander-

Dried and Ground , is the mainstay of Indian cookery.

Curry Leaves ( Kadi Patta ):

are essential ingredient in almost all curries.

Cloves-

It Was first used in china over 2,000 year ago

The oil that is derived from the buds acts as an effective
anti septic.

Cinnamon-

is Pale , Thin bark .used for sweet and savoury foods..

Fennel ( Saunf )

Fennel is also known as ' sweet cumin

Fenugreek-

have slightly bitter taste.

A must in preparations of pickles..

Mango Powder-

Tangy qualities that tickles the tastes buds and used for flavorings.

Mace

used sparingly- only for Meats & Fish curries- as a part of garam masala.

Mustard Seeds -(Rai)-

used in pickles..

Nutmeg-

used rarely in small quantities.

Onion Seeds ( kalonji)

Bengalis cannot think of cooking vegetables or fish without onion seeds.

Some More knowledge of spices

Even nowadays when most Indian cuisine lovers can afford meat, each kind of meat can taste completely different when different spices are added. Herbs and spices make simple vegetarian dishes flavorsome and really exciting. The meat is either cooked in a wok or in a special tandoori oven – therefore it’s not fatty, neither overcooked. It’s served along with vegetables and rice – giving a well-balanced mixture of carbohydrates and proteins.

A daily diet rich in spices may offer protection against cancer and other illnesses. This may be reason, why Indians suffer lower cases of many cancers. A chemical called capsaicin, which fives spicy food its kick, holds they key to the next generation of anti - cancer drugs.

Well in the end :- East or west indian food & spices are

the world "s best"

Chef Raman...

Some Valuable Tips- Chef RAMAN

2011-01-11T07:25:00.000-08:00

Some Valuable Tips- Chef RAMAN

I.If your soup or gravy is too salty, peel a potato, and cut it into large chunks. Add the potato chunks to the soup or gravy, and let it simmer for a little while, then remove the potato and throw it away. Some of the salt will have been absorbed by the potato.

2.If a recipe calls for shredded chicken, you can take a boneless skinless chicken breast, put it into a skillet with 1/2 cup to 3/4 cup of liquid (I usually use white wine and/or chicken broth), and some seasoning. Bring this to a boil, and then turn the heat to low and simmer for about 45 minutes to an hour. Remove the chicken from the pan, and shred it with a pair of forks.

3.Always use a pair of tongs to turn a piece of meat, never jab it with a fork. Piercing the meat causes the flavorful jiuces in the meat to run out.

4.Never use water to put out a grease fire on the stove or in the oven, it will only spread the fire, and cause the grease to splatter. Instead, cover it with a lid, or toss baking soda on the fire to smother the flames.

5.When carving a pumpkin, you can use tools from your kitchen (other than the standard carving knife), to carve your pumpkin. A metal ice cream scoop is great for scooping out the pulp from the inside of the pumpkin. A grapefruit knife does well for carving. If you need a perfect circle, an apple corer may be just the thing.

If you only need to use half of an onion, use the top half, the root end of the onion will last longer.

Importance of Meat Cuts in Lamb Dishes- By Chef Ramandeep Anand

2011-01-10T06:43:00.000-08:00

Importance of Meat Cuts in Lamb Dishes- By Chef R.A

Though it is habitually stated that lamb carries an enormous amount of fat, however in actuality all meats including beef and pork includes the same fat contents. The amount of saturated fats present in the lamb, alters frequently; however, it depends substantially on the age, breed and cuts of the meat.

Cooking methods also influences the fat content of lamb dishes. It is highly recommended to always select the less fatty part of the meat because it may allow you to eat your most preferred meat without any guilt. I am here to update you about various imperative and largely preferred cuts of lamb.

Leg - This is the leanest cut of the lamb that carries about 191 calories and 8 gram fat. Leg part savors excellent when roasted and presented with any type of sauce for example mint or chili sauce. Even baking also allows for enjoying best from the leg portion.

Shoulder - It is well thought-out the fatty cut of all cuts of lamb. Shoulder is also an upscale cut that is relatively economical simply if it is acquired with bone. In order to make it good for your health, the fat is usually trimmed from the meat. Lamb curry preparations and kebabs usually use cubes from shoulder meat.

Rack of lamb - Like shoulder meat, rack is also believed to be the fatty portion of meat. The fat layer present on the lamb rack is at times regarded fine when meat is being roasted seeing that fat melts with high temperature and delivers dampness to the meat. This is in addition the major cut of the meat of lamb and in general three persons are able to be fed on 1 rack. Grilling and roasting are the ideal techniques of cooking rack.

Breast - The most affordable and most variable cut is the breast. Grounded meat is best taken out from this piece. Also for stuffing and rolling purpose, breast is the outstanding cut.

Loin- This is the most favored and the most moist piece of meat that is most excellent for fried and grilled lamb dishes.

Besides these cuts of lamb, several other cuts are available for lamb. But reminiscent of other red meat dishes, the lamb dishes involving full fat cuts should be taken in less quantity as dissipation of saturated fats can increase the cholesterol amount and further increase the probability of heart disorders.

Cooking With Garlic- By Ramandeep Anand

2011-01-09T09:11:00.000-08:00

Cooking With Garlic- BY CHEF RAMAN

Garlic, there`s nothing like the smell of garlic. It`s great in soups and sauces, roasted with meats or on it`s own, and it`s wonderful mixed with butter and slathered on bread and then baked.

The scientific name for garlic is Allium Sativum. It is related to the lily and the onion. Although related to the onion, and having a flavor that very slightly resembles that of an onion, garlic does not bring tears to the eyes when chopped.

Buying & Storing Tips:-

When buying fresh garlic, be sure that the-: . head feels very firm when you squeeze it. Over time, garlic will soften and begin to sprout, which turns the garlic bitter. To store fresh garlic, keep it in a dark, cool place, such as the basement. Do not refrigerate or freeze the garlic, as it will begin to loose it`s taste.

HOW TO PEEL

To peel a clove of garlic, place it on a cutting board, and put the flat of the blade of the knife against it. Press down on the other side of the blade with the heel of your hand, flattening the garlic slightly. The skin will come right off.
The strong flavor and odor of garlic come from sulfur compounds within the cells.

The more cells that are broken, the stronger the flavor of the garlic will be. For the mildest flavor, just use a whole or slightly crushed clove of garlic. For a bit stronger flavor, slice or chop the garlic, and for the strongest flavor, mash the garlic into a paste.

COOKING

Cooking garlic tames the strong flavor, and changes it in different ways, depending on how it`s cooked. If using in a sauce, it can be sweated or sauteed. In sweating the garlic, it is first chopped finely, and then added to a cold pan with some oil, it is then gently heated, causing the oil to become infused with the garlic flavor. To sautee garlic, heat the oil in the pan first, and then add the chopped garlic, stirring frequently, and being careful not to let the garlic burn and become bitter.

Roasting

The garlic softens the flavor, and makes it soft and perfect for mixing with cream cheese to spread onto toast, or just spread on the toast itself.

To roast the garlic, take a whole head of garlic, and remove the papery outer skin. Place the garlic on a piece of aluminum foil, and drizzle with some olive oil. Loosely wrap the garlic in the foil, and place it into a 350 degree oven for 1 hour. Remove the garlic and let it cool. When cool enough to handle, separate the cloves of garlic, and squeeze each one. The flesh should pop right out. The roasted garlic is great mixed with cheese or potatoes, or on it`s own.
Don`t be afraid to use garlic in your cooking.

Garlic is flavorful, and extremly healthy, and of course,

It will keep those pesky vampires away.

Differnce between Awadhi and Mughlai cuisine- Ramandeep Anand

2011-01-06T05:56:00.000-08:00

Differnce between Awadhi and Mughlai cuisine- Ramandeep Anand

Awadhi cuisine has drawn a considerable amount of influence from Mughlai style cooking and bears resemblance to those of Hyderabad and Kashmir. The cuisine consists of both vegetarian and meat dishes which employs the dum style of cooking or cooking over slow fire which has become synonymous with Lucknow.

Mughlai food is known for its richness. It is famous for the exotic use of spices, dried fruit and nuts. The Mughals did everything in style and splendor. Since they ate very rich food they reduced the number of intake during the day. Mughlai dishes as they are called have lots of milk and cream with spices to make rich and spicy meal that is the reason why Mughlai recipes are rich in fat, carbohydrates and proteins.

As opposed to conventional thought, Awadhi food does not make use of hundred-odd spices to produce each dish but a blend of handful but not so common spices. The truth lies in the manner in which the food is cooked on a slow fire. This process allows the juices to be absorbed well into the solid parts. All nutrients are retained in the food through this process. In addition to the major process of cooking food in Awadhi style, there are also other important processes such as marinating meats in order to produce a delightful taste. This is especially the case with barbecued food that might be cooked in a clay oven of over an open fire.

Fish, red meats, vegetables and cottage cheese may be marinated in curd and spices. This helps to soften the taste and texture of them as well as remove any undesired odors from the fleshy materials. They were often cooked on tawa, the flat iron griddle, as opposed to Mughlai influence and bear a testimony to the local influence and convenience. Some of the tawa preparations are, in fact, equally, if not more, famous like tandoori kebabs and tikkas.

More differnces

Difference between Awadhi and Mughlai kebabs is that, while the former is usually cooked on the tawa, the latter is grilled in a tandoor. This is gives the difference in flavour.

Broadly, there are three categories of Cooks in Lucknow. The bawarchis cook food in large quantities. The rakabdars cook in small gourmet quantities. Rakabdars also specialize in the garnishing and presentation of dishes. The nanfus make a variety of roti, chapattis, naans, sheermals, kulchas and taftans.

Complete indian cuisne By Ramandeep Anand

2010-12-30T05:28:00.000-08:00

Indian Cuisine outside..

Indian food started its conquest of USA when the immigrants from India started opening their small eateries and take away joints. After the Immigration Act of 1965, number of emigrants from South Asian countries in the United States augmented, and with it the pervasiveness of Indian cuisine, particularly in San Francisco, Los Angeles, Chicago, the New York City neighborhoods of Murray Hill, Jackson Heights and East 6th Street, and in Edison, NJ.

However, Indian victuals took a longer time to catch the fascination of the Americans as compared to the British. This was mostly because of the fact that the ties between the U.K. and India hark back to the days of the East India Company, dating over two centuries. On the other hand, the Indians have begun migrating to the U.S. only since the late sixties. Moreover, in the early days, the restaurants were low in cleanliness and the foods were too spicy to suite the Western taste buds. Gradually, the scenario changed:

The restaurateurs began concentrating on the improvement of health and hygiene standards and the ambiance. This attracted the Americans seeking the feel of a new cultural experience.
The process of preparation of the food was improvised, so as to use the minimum possible fat and cooking in low heat to bring out the natural oils of the food ingredients.
In the 1960s, a sort of Indo-Western “fusion-food” evolved combining local ingredients with traditional Indian cooking techniques that fast gained popularity with the connoisseurs of tasty cuisine.

Indian restaurants are widespread in the larger cities of Canada, particularly in Toronto and Vancouver where countless Indian nationals have settled since 1970. Culinary schools specializing in teaching Indian cooking have also sprung up in large numbers.

Then again, not all the Indian dishes served in the modern Indian restaurants in the Western countries are oil-free modifications of more popular Indian items. India is a huge country and

Indiancuisine is as varied as its culture, languages, regions and its climate. Every major region of India has its repertoire of its own unique dishes as well as adds subtle diversifications to the popular dishes.

There are a plenty of traditional oil and fat-free recipes in India, especially from the eastern and southern states of the country, as for example, items like the lau chingri (prawns with white pumpkin, from Bengal) and the salmon tikka.

Currently, as the demand for appetizing, stronger-flavored and more authentic regional food swells up, consumption of Chinese, Mexican and Indian meals is also being engorged by the day.

Indian Food _

The intricate flavors and spicy blends that go into Indian food are so world renowned because they take a little bit of everything good from various ethnicity and cultures. Whether you are about to specialize on your first type of cooking or just looking to add another string to you bow, traditional Indian cuisine will never be a bad idea.

One of the most distinctive qualities of Indian cuisine is their spices so you will have to fill up your cupboard with them. The flavors most commonly associated with Indian food are: coconut, ginger, turmeric, coriander, cardamom and cloves.

This is by all means not a complete list but it is perfect for starters as you keep adding more over time.

When it comes to the condiments, you will be surprised to find that Indian meals do not contain a lot of fresh dairy products but more of the processed kind such as cooked milk, clarified butter and cultured yogurt.

Spices are put into the yogurt which is then used to make different curries. The north Indian cuisines will use a lot of ghee as their option of clarified butter.

Regardless of whether it is for making a curry, roast meal or kebabs, the most popular choice of meat that you will find in Indian cuisine is lamb followed in second place by chicken. Fish is a common staple in the coastal communities.

Speaking of staples, basmati rice is one of the most frequently cooked side dishes due to its strong fragrance and fine texture. Basmati rice has been cultivated at the foothills of the Himalayas for hundreds of years. It is used to make their popular biryanis.

As you probably already know, eating of meat is greatly frowned upon by Indianreligion so a lot of their meals will have lentils, crepe-like dosa and chapattis as the sides..

Indian food has been favored by the British palate for quite some time now. The relationship that began with the hunt for spices of 16th century European merchants setting up trade connections with India has at this time culminated in the piquant chicken-tikka-masala becoming one of the most popular national dishes of UK. So much so that British army recently prescribed replacement of its customary steak-and-kidney-pie lunch with chicken-tikka-masala!

In England, Indian cuisine reigns, there being as many as 10,000 Indian restaurants in business. Some of these have lately been recognized by the Michelin Guide, which is an inventory of outstanding European restaurants. The Indian food industry in the UK is valued at £3.2 billion and forms almost three quarters of the fraction of all the dining out in that country. The first curry house in Britain started in 1809, called the Hindustani Coffee House and situated in London's Portman Square. The word 'curry' has its origin in the Tamil expression 'kari' implying “spiced sauce”. Aromatic spices are the quintessential element of Indian cuisine. According to studies by the scientists at Nottingham Trent University, the taste buds are stimulated by the spices used in a curry and thus people begin to yearn for a helping.

An Outlook To Indian Food Outside-

Indian Curry restaurants serve approximately 2.5 million customers every week!

The most popular Indian dish is, of course, the tasty chicken curry ( and our top recipe most months ) - Chicken Tikka Masala

Over 70,000 staff are employed by the more than 9,000 Indian Curry Restaurants in the UK and, in fact, in London there is a greater number of Indian Restaurants than there are in Bombay and Delhi combined!

Balti means Bucket

Indian food is without doubt the UK’s favourite cuisine. According to a recent survey, retail sales accounted for 42% of total sales of ethnic foods and was valued at £250 million.

According to records, Britain’s first curry restaurant was opened in 1809. (the Hindustani Coffee House which is located in London’s Portman Square)

Suprisingly enough, the actual word ‘curry’ isn’t often used in India - rather there are a variety of curry style dishes, which have their own regional characteristics

Nottingham Trent University studies show that people begin to crave for a curry mainly due to the fact that the spices arouse and stimulate the taste buds.

There are two indian restaurants to every one chinese restaurant.

Two thirds of all meals out in the UK are Indian Food and this is worth 3.2 billion pounds a year!

outlook On Indian spices

Spices Board (Ministry of Commerce, Government of India) is the flagship organization for the development and worldwide promotion of Indian spices. Board is an international link between the Indian exporters and the importers abroad. Board has been spearheading activities for excellence of Indian spices, involving every segment of the industry. Board has made quality and hygiene the corner stones for its development and promotional strategies

Well here are some tips -

The recipe itself is simple, easy and quick except for waiting for the goat meat to get tender in boiling water. Since we pre-cooked the meat by simmering it in water along with spices, the actual cooking time is really very less. The leftover stock can be used for making soups. We made a delicious Lucknowi Shorba from the left-over stock. The gravy of the recipe, called Kadhai Gravy, was also pre-cooked and can be used as a curry base for many other dishes. For best taste, serve it hot with fresh roti or parathas...

Well in the end , i would say That "East or West Indian Food Is the Best"

Chef Raman