Easy and fun cooking

Coorg Coffee

2020-08-23T21:43:00.004-07:00

Coorg coffee was primarily introduced in the region by the British planters owing to the ideal climatic conditions. Coorg region mainly grows 2 varieties of coffee Arabica and Robusta. The hidden salient feature of coffee in Coorg is ,it grows under shades of trees and not in open areas like most places in the world. This makes it the most environmentally friendly coffee in the world. So many birds, insects and animal species make these trees their homes and contribute in many ways to making coorg coffee special. The coffee bean under the shade of the tree slowly matures to give you a good cup of coffee. The coorg coffees are washed, sun-dried, cured, graded and roasted before it reaches the consumer.

In general Arabicas are known more for its flavours and Robusta for its body. A fine blend of both by expert roasters gives you a premium cup of coffee. Coffee plantations in Coorg are nature friendly and farmers here practice a sustainable way of coffee farming.

Its believed that coffee is originated in India amidst the Chandragiri. The history of coffee in India is nearly 400 years old. The heritage of coffee came to India by a traveler named Baba Budan. He planted these seeds in Chandragiri of Karnataka. The first coffee estate was in Coorg 1854 by an Englishman named John Fowler.

Bean to Coffee -

Harvesting

The dry method,

The wet method

Drying the Beans

Milling/ Curing the beans( hulling, polishing, grading & Sorting)

Roasting the Coffee beans

Grinding the coffee

Brewing the coffee

Cooking Tips

2020-08-16T23:51:00.002-07:00

•Before cooking any recipe, plan and do the Mise en place well, if you fallow any recipe same time add your test to the food.

•Before cooking any non-veg, marinate it to enhance its flavor.

•Frozen food should be bring into room temperature before cooking. Avoid putting warm water over the frozen food as it will loosen all the nutrient value with flavor.

•To separate each the string of noodles or any thin pasta, run it under cold water immediately after boiling and draining the water

•Do not overcook the vegetables, it should be cooked 75 to 80 percentage so that vegetable texture and color can be maintained and it will not loose its original flavour.

•You can use leftover cooked rice to make Aaki roti, Pakora, Rice Ball, Rice Croquettes, Rice Pancake, Rice Roll and may more dishes

Vegetables Trimming Or Peels

2020-08-16T23:43:00.002-07:00

•You can use your vegetables trimming and peels to prepare any soup ,broth and Garnishing.

•A pile of vegetable peels and don’t want to waste them? Toss them with olive oil and a few simple seasonings, then roast them into chips—it’s that easy. The crisp, crunchy peels make a great snack or salad topper.

•Lemon Peels – After squeezing the lemon still you can use for preparing pickles and can be use to add flavours to food by drying the lemon peels and powder it . It can be store in a airtight container and use for any meat marinade or as a sprinkler to the food.

•Same way in a powder form Mint & Parsley can be uses as a sprinkler in food.

•Vegetable peels contain a large number of nutrients and pigments that have antioxidants. Colourful peels, like those from carrots,cabage ..etc include beneficial insoluble fiber

Orange Peels -

•Oranges might be good for boosting your vitamin C intake in winter, but the peel of the fruit is redundant after the fruit is eaten.

•Orange peels very use full for many food preparations, orange zest is use in desserts, cake and salad dressings.

•Candied Orange Peels - Candied orange peel makes excellent garnishes on desserts or with chocolate

•Orange Peels powder- You can dehydrate or sundried the peels and make a powder, it can use for a good ingredients for preparing face mask.

•Detox water- Orange peels can be use for to prepare detox water

Cooking at clay pots

2020-08-16T23:30:00.006-07:00

•cooking in a clay pot not only has a variety of health benefits but also add flavorful and nutritious to the dish. Clay pot's porous nature allows both moisture and heat to circulate through the food, which results in slow yet aromatic food. It also retains the nutrition of the food, which is generally lost in other types of utensils.

•Due to its heat resistance and slow cooking, the food retains all its oils and moisture; therefore, you wouldn't require extra oil and fat for providing moisture to your food.

•Due to slow cooking and porous nature of clay pots, the moisture and aroma tend to stay in the pot without losing any nutrient, hence making it flavorsome. It also has an earthy flavour added to it, which we bet you may not get in any other utensil.

•Clay pots are not very expensive, at least not more than any other types of utensil. You can get them in different shapes and sizes.

Growing Micro Greens at Home and adding to your diets

2020-08-16T23:26:00.003-07:00

•Micro greens retain a lot of nutrition and other naturally beneficial elements within them like Vitamin A, B Complex, C, D, E, and Zinc. Unlike most of the other vegetables, microgreens can be grown throughout the year and without making any extra effort. Soak any seeds with water overnight and place on top of wet cotton or wet cloths and spray water regularly, you will get baby microgreens within a week's time.

•Add freshly harvested microgreens to your daily diet. Incorporating microgreens into your daily diet isn’t just a smart idea, it’s also so easy that anyone can do it.

•4 Healthiest & Tastiest Pea Shoot: They lend a tender crispness to any dish whether served raw or cooked. toss some pea shoots in a salad or garnish with any hot food it will look more presentable food plating. Radish Sprout: These delicate little greens are best eaten raw though they can be tossed into a cooked dish right before serving. Sunflower Shoots: Sunflower shoots, like radish shoots, are best eaten raw in salads, sandwiches, wraps, and the like. Wheatgrass juice is very healthy to have daily with lemon.

2012-06-16T02:13:00.003-07:00

WORLD OF COOKING

SALADS SOUP STARTERS

MAIN COURSE

DESSERTS AND OVEN FRESH

ALLSEASON BEVERAGES

India is a rich peninsular nation with diverse culture, tradition and cuisine. The name India origins from the Indus Valley Civilization which was prominent in the 3300 BC to the 1700 BC.

The Cuisines of India vary from region to region and the availability of different vegetables, spices, herbs, fruits, fish, meat and pulses. The method of preparation of dishes also vary from North to the South and East to West. The south Indian Cuisine uses a lot of coconut based dishes, while the north will have dairy based dishes and rich cooking. The southern region enjoys the seas and availability of fish.

Located in the tropical region, India enjoys the tropical fruits like jackfruit, cashew, papaya, pine-apple, mangoes and different berries. Apart from that, fruits like apples and grapes are found are found on the altitudes in India. Tea is plentily available in the northeastern India and Coffee and different spices in the southern.

Dairy products are plentily available and prepared in a very traditional way in almost every houshold in India. The famous produce from the dairy from Cow or buffalo Milk are Cottage cheese (Paneer), Khowa, Makhan (Butter), Ghee (clarified Butter), and Curd.

Methods for the lovers of the dairy products;

Paneer (Cottage Cheese): Cottage cheese is prepared by boiling milk and adding citric juice or fruit acid like lime and vinegar to cuddle the milk. This seperates the curds from the whey. The whey is then seperated out and the water is drained using a muslin clot. The excess water is also drained by using heavy weight. then added to cold water to get a better appearance texture and to soften. You can cut into the cubes of cottage cheese.

Cottage cheese is used in different cooking processes, as a starter or main course. You can also have it plain without any preparation.

Khowa: Khowa is prepared by first boiling milk in a heavy bottom vessel. A bit of lemon is added but that is optional. Then the flame is reduced and the milk it then heated on a slow flame stirring constantly to make sure that the milk is not burnt. Keeps stirring the milk till the milk forms into a lump and the sizzle stops. Then cool khowa. Khowa is traditionally used in the preparation of Indian sweets like burfis, pedas, etc. These sweets mark the joyful occassions and festivities in India.

Below are mentioned a few regions of India along with their dishes.

Maharashtra: Shrikhand, Vada Pao, Modak

Orissa : Rasabali, Chhenapodapitha

Karnataka: Bisi Bele Bhaat, Kesari Bath, Mysore Pak,

Goa: Vindaloo, Xacuti, Fish Curry , Prawn Balchao, Bibinca,Dodol,Cafreal

Gujarat : Thepla, Dhokla, Khandvi

Rajasthan: Dal-Baati-Churma, Lal Maas,Gatte

Punjab: Dal Makhani, Butter Chicken, Makke di Roti, Sarson de Saag, Amritsari Machchi and kulcha

West Bengal: Sarson ilish Mach, Baingan Bhaja, Aloo Posto, Rasgulla

Tamil Nadu: Appam, Dosa, Idli, Sambhar, Rasam, Chettinad Chicken, Pongal

Kerala: Avial, Malabar Parotha, Dal Payasam, Chicken Stew,Fish Molee

Kashmir: Dum Aloo, Mutton Rogan Josh, Kashmiri Pullao

COORG: Pandi Curry(Coorg Pork Curry), Akki Roti (RiceRoti ),Kada Mange Curry (Wild Mango Curry ), Koli Curry ( Chicken Curry ),Koli Nallamalu Fry (Chicken Pepper Fry ), Kummu Bharthathu (Mushroom Fry ) , KummuCurry , Baimbale Bharthathu, Nuputtu,Kadumbuttu, Khus Khus Payasa , Paputtu

2012-06-16T02:09:00.002-07:00

UNIQUE GOA

Goa is the smallest state in India. The staple food in Goa is fish, rice and Fish curry which is abundantly harvested in Goa. Besides the staple food, there are other delicacies like Xacuti, Vindaloo, Sorpotel, Bebinca, Dodol, kokum Kadi (Sol Kadi) and many more. Most of the Goan cuisine is Coconut based and comprises of meat and sea food.

The most famous and locally available beverage in Goa is the Cashew Feni which is extracted and fermented from the Cashew apple. Coconut is also available in Goa which is extracted from the sap of toddy palms. Different types of port wine are also available in Goa. They are mostly sweet red fortified wines.

There are two major tourist seasons in Goa. One being the winter season in which the International tourists make appearance and the summer season where in Goa has lots of domestic crowd. The major industry of Goa is the Tourism industry in which almost 80 to 90 percent of the population is directly or indirectly linked to the tourism industry. The other industries are the mining industries, fishing industry and agriculture. Goa also has quite a number of pharmaceuticals, chemical and other industries.

The most famous churches are the Basilica of Bom Jesus, Se Cathedral and St. Cajetan. All these churches are in the Old Goa. People also visit the Viceroys arch and the museum in Old Goa. Old Goa was the prior capital of Goa during the Portuguese regime and the monuments manifested the glory of the Portuguese empire. The famous temples are the Mangueshi and Shantadurga.

Catch after overnight fishing in the Arabian Sea

Baby Shark Fish

Red Snapper

Tiger Prawns

Lobster

Fresh Live Lobster

Fresh Lobster

A Place to Remember .................... GOA

CHEESE

2011-09-28T11:42:00.000-07:00

Cheese is a solid food made from the milk of cows, goats, sheep, and other mammals.

Cheese is made by curdling milk using a combination of rennet (or rennet substitutes) and acidification. Texture and Flavour affected by Type of bacteria used to acidify milk.

Various varieties of cheese produced all over the world.

Taste & Texture varies depending upon :

A] Type of milk used

B] Type of bacteria used

C] Age

D] Flavouring Agents

E] Processing method

Production:

Steps:

1] Curdling: Either by Vinegar, acid or Rennet.

2] Processing: Excess Water drained, Salt & Flavours added, Shaped

3] Aging: From days to several years

Classification:

1] Fresh

2] Semi-Hard

3] Semi- Soft

4] Hard

5] Processed

ORIENTAL CUISINE

2011-09-20T23:00:00.001-07:00

Oriental cuisine can actually refer to very different styles of Asia cooking depending on the nation or area. The Oriental section of Asia covers a huge chunk of eastern Asia known as the Far East, and thus encompasses a wide range of culinary traditions. What might be called Oriental cooking in one nation might be considered something else in another nation.
Chinese cuisine is one of the greatest methods of cooking. Many elements that have influenced its development. The Chinese people enjoy eating good food at all levels of society so cooking has developed into a very sophisticated art.
There are many types of Chinese cuisine, because different areas of China can have distinctly different styles of cooking. Many times when someone in Europe or America thinks of Oriental food, Chinese food comes to mind, with its use of chicken, rice, vegetables, sauces and exotic ingredients.
Chinese food qualifies as a type of Oriental cuisine. The world of Chinese food consists of more variety than most Americans realize. There are many different types of food in China that can be categorized roughly by four regions: Southern, Northern, Eastern and Western. Some information about each:

Southern, or Cantonese -

The cuisine from this area is perhaps the most well known to Americans. Cantonese cuisine uses a large variety of vegetables and meats. Rice is the staple, and the familiar Fried Rice recipes are Cantonese in origin.

Many of the dishes of this area are prepared very quickly by stir-frying. Usually Cantonese cuisine is lightly flavored, but there are a large variety of tastes used. Sweet and sour dishes originated in this region.
Northern, or Beijing - Also known as Mandarin cuisine, this type of food originated in the area of China that has very sever winters. The climate of this region does not allow for the growing of rice, so wheat is the staple. Wheat is made into noodles, pancakes and dumplings. The flavors of Northern China are more robust.

with plenty of onion, garlic, cabbage, bean pastes, dark soy sauce and oyster flavored sauce. With influences from Mongolian and Muslim invaders in the past, Northern cuisine is hearty fare. Beijing (Peking) Duck, Mongolian Hot Pot and Mongolian Beef are some of the more familiar types of this cuisine.

Eastern, or Shanghai - This cuisine uses a combination of wheat and rice as its staples. Rice and wheat noodles are very popular. This region has a lot of rivers and other bodies of water, so fish and seafood are a very large part of the cuisine. Sugar is also grown in this area, and Shanghai cuisine uses more of it than the other regions.

The cooking style of this region can be delicate and refined, with a large variety of sweet and savory pastries being made using the thinnest of pastry skin. Meatballs made from finely minced pork are also part of this cuisine. This area also produces a type of cured ham.
Western, or Szechwan - Szechwan cuisine is famous for its use of tongue-blistering chili peppers in a variety of dishes. But there's more to this cuisine than just heat. There are subtle dishes, such as smoked Chicken that is smoked with tea leaves. Szechwan pepper is also a spice used in this cuisine. Five-spice powder is another spice that is used in this cuisine. Hot and Sour soup and Twice Cooked Pork are familiar dishes from this area.

Japanese Cuisine:

Japanese cuisine also is a type of Oriental cuisine. Japanese culinary tradition makes heavy use of fish, as well as sushi and other seafood. This cooking has a very distinct taste and style compared to many other types of Asian cooking from the Far East area, because there is less frying and more careful preparation of steamed or even raw foods.

Korean Cuisine :

Korean cuisine is another form of Asian cooking that can fall under the umbrella term of Oriental cuisine. Kimchi, a very popular dish, involves putting rotting vegetables in a stew and burying the stew pot to make it ferment. Rice, noodles, seaweed and snails are also used in Korean cuisine, and Koreans' spicy barbecue is beginning to catch on.

Location : While Oriental cuisine is a broad term that can cover many styles of cooking, what exactly falls under "Oriental" can also depend on the location. In many parts of Asia, there are still advertisements for "Asian food," but in China this might mean Korean or Japanese food,

while in Vietnam it might mean Chinese or Japanese food, and in Japan it could mean Thai or Mongolian. From that standpoint, what exactly counts as "Oriental" in Asia varies by country.

Important equipment for oriental cooking :

The Wok / The Spatula / The Cleaver / Steamer / The Sizzling Platter / The Clay Pot

MUSHROOMS

2011-09-12T12:08:00.000-07:00

Nutritional fact of mushrooms:

Mushrooms are commonly thought to have little nutritional value, many species are high in fiber and provide vitamins, such as thiamine, ascorbic acid etc. Though not normally a
significant source of vitamin D. Mushrooms contain a large amount of vitamin D when,exposed to UV light. A chemical found in large concentrations in many mushrooms, to vitamin D2.
Mushrooms offer more than taste. They are loaded with nutrients essential to the human body. They are loaded with phosphorus and selenium, potassium and magnesium, and of course a few antioxidants in some varieties. The fresh mushroom should truly be a staple of any healthy diet. They are low in the ever present sodium but high in fiber. The average mushroom contains either no or trace amounts of cholesterol and fat. Vitamin A lingers in mushrooms with a gold or orange hue. The B vitamins in mushrooms are good for natural energies and fighting off infections. When the mushroom is consumed, it does not present a starch in the body and is easily digested without leaving much more than nutrients in its wake. The mushroom is comprised in weight by about 90% water.

Uses of Mushrooms:
Mushrooms are used in cooking, in many cuisine like Chinese, European and Japanese.
Mushrooms are also a source of some minerals, including selenium, potassium and phosphorus.
Mushrooms can be used for dyeing wool and other natural fibers. Before the invention of synthetic dyes mushrooms were the source of many textile dyes.

Mushrooms Selection:
When choosing, look for mushrooms that are firm and slightly moist, with no signs of decay. They should be heavy for their size and smell like the woods. To ensure freshness, check the gills on the underside of the mushroom. If they're tightly closed, the mushroom is young, mild-tasting and will last longer. If they're open, the mushroom is more mature and will have a more concentrated flavor but will not last long once you get it home.

Mushroom Storage :
To store fresh mushrooms, keep them cool and dry. Refrigerate them in a basket or an open paper bag, but never store packaged mushrooms without venting and avoid cleaning them until you're ready to use them. They should stay fresh for 4 to 5 days.

How to clean mushroom:
Mushrooms are extremely porous and soak up water like a sponge. Because they are mostly water, never soak fresh mushrooms. Simply brush away any clinging growing medium rather than washing with water. If you must, wipe them with a damp paper towel.

VEGETABLE AND FRUITS CARVING

2011-07-19T00:52:00.001-07:00

Video

Carving is creativity. This is me on my job.

Watermelon Carving by chef Kartik

Watermelon Carving

Christmas Tree on Ice

Snow Man Ice Carving

Angelfish Ice Carving with Salad Display

Heart and Love Birds ice Carving

Angelfish Ice Carving

Mermaid Ice Carving

Watermelon carving
Last Sunday, I dreamt of a red faced man on it. Began to think of my art and started carving it on the watermelon and this is what I got of it.

This is a flower carved on a watermelon
I had carved several watermelons for a particular occasion and this is one of them.

This is yet another flower carved on the watermelon. I have clicked the photographs as I was carving the watermelon. You can also see my carving knife next to the watermelon.

This is a fully carved flower on a watermelon from my imaginations. Let us call this a dream flower carving.

Thick petal flower from the watermelon.

This is a vegetable carving on a pumpkin which was done in the Ganapati season. On this pumpkin, I have carved Lord Ganpati using a leaf pattern.

A Flower is carved out of ripe papaya.

I have just started carving a flower on a watermelon.

Now I have added a few petals to the same flower on the watermelon.

Juicy Rose on a watermelon

Rose Bunch on a watermelon.

Papaya carving