Chef's Secrets

Introduction to Ayurveda

2017-11-10T07:45:00.000+05:30

Ayurveda has its roots in India, dating back to about five thousand years. Essentially, it is a science that encompasses the health benefits of herbs, meditation, yoga, and massage. Ayurveda is based on the principle that every being on this earth, be it animate or inanimate, is the outcome of five basic elements, or Pancha Mahabhootas - Water, Air, Fire or Energy, Earth, and Sky. Ayurveda embodies the methods that help to achieve a balance between the body, mind and soul, which is absolutely crucial to stay in unison with nature.

According to Ayurveda, 'We are what we eat'! This ancient branch of science believes most of the common ailments are a result of poor nutrition.

Ayurvedic nutrition is concerned importantly with the dietary requirements of individuals. Any anomaly in the body is thought to emanate in the digestive system, and therefore it become crucial not to cast aside even minor digestive complaints, as it could be indicative of a disease.

Ayurveda does not distinguish between food and medicine, the underlying belief that the absence of nutritive food or diet causes disease in the body. This can only be remedied with appropriate food, which becomes the medicine to heal the body of its ailment. All the same, Ayurveda holds sacrosanct, that each one of us are distinct, and our health is determined by our attitude and response to the conscious and unconscious inputs in life that one is subjected to.

Ayurvedic diet is cantered on treating life's experiences as 'food' (for the body and the mind), which is assimilated into the body and contributes to its nourishment. This transformation of 'food' into nutrition is termed as 'Agni' or fire, which forms the edifice upon which the Ayurvedic system is built.

Spices and herbs form an integral part of Ayurvedic healing, mainly because of its power to be easily absorbed in the body. On the one hand, this enhances the digestive capacity of the body and on the other, cleanses it of its toxins, ensuring the cells in the body are empowered with the nutrition available in the diet. Ayurveda recommends that spices be consumed only after they are cooked.
An Ayurvedic diet is rich in vegetables, fruits, whole grains and fibrous food, which contribute to keeping the body energetic, glowing and in good health. An Ayurvedic diet is miserly with salt to prevent potential fluid retention and also discourages the intake of coffee, sodas, and alcohol.

Fruity frozen curd

2012-07-18T14:51:00.003+05:30

Bananas,peeled and Diced 6no

Mangoes, peeled and chopped 2no

Curd 250g

Vanilla Essence few drops

Mehod

Place the banana and mango in an airtight container and freeze for 4 hours or until frozen.
Place the banana, mango and curd in a food processor and process until smooth, add essence.
Return to an airtight container and freeze.
Allow to soften for 5 minutes before serving.

Palak Paneer

2012-01-08T17:26:00.000+05:30

Achari Machli

2012-01-08T17:11:00.001+05:30

Ingredients

Fish skinless and
boneless cut into cubes 500g

Tomatoes, chopped 300g

Lemon juice 2 tablespoons

Onions, chopped 100g

Fennel seed 1 teaspoon

Red chilies 6 -8

Coriander seeds 2 tea spoons

Onion seeds 1 teaspoon

Fenugreek seeds 1/4 teaspoon

Turmeric powder 1/2 teaspoon

Mustard seeds 1/2 teaspoon

Red chili powder 1 teaspoon

Green chilies, finely chopped 5 -6

Garlic paste 1 tablespoon

Oil 50ml

Method

Wash the fish well in salt water. Apply the lemon juice to the fish and set aside for approximately 1 hour.
Fry the onions till they are light golden in color. Remove with a slotted spoon and crush. In the same oil put the red chilies, onion seeds, turmeric powder, red chilly powder and garlic. Stir and fry for a few minutes till the oil separate.
Add the tomatoes and again stir and cook till the oil separates. Add the fish. Coarsely grind together the aniseed, coriander seeds, fenugreek seeds and mustard seeds.
Add this to the fish along with the green chilies and cook over a low heat till the fish is done, about 10 minute min.

Tamatar Shorba Recipe

2012-01-08T16:55:00.000+05:30

Ingredients

Tomatoes 500g
Chopped ginger 10g
Chopped garlic 10g
Whole garam masala 10g
Bay leaf 2no
Chopped green coriander 20g
Cumin seeds 5g
Sugar (optional) 15g
Oil as required
Green chili 2no
Vegetable stock or water 1 lt
Salt as per taste

Method

1. Wash and chop tomatoes.
2. Cook tomatoes with chopped ginger, garlic, green chilies cut into two and Whole Garam Masala. Add water and bay leaf. Bring to a boil.
3. Simmer for twenty minutes on a slow flame until tomatoes are mashed completely.
4. Strain the mixture with a soup strainer.
5. Heat oil in a pan. Add cumin seeds, let them crackle. Add strained tomato liquid and season with salt.
6. Bring it to a boil, add sugar if it is very sour.
7. Serve tamatar ka shorba hot, garnished with chopped green coriander leaves.

Parisienne Potatoes

2012-01-08T16:50:00.000+05:30

Ingredients

Potatoes 300g

Olive oil 1 tablespoon

Unsalted butter 15g

Thyme 1 Spring

Unpeeled garlic 2 Cloves

Method

1.     Peel the potatoes. Using the largest scoop of a melon-baller scoop out balls from the potato.
2.     Cook the balls of potato in boiling, salted water for five minutes, drain and then put them into a bowl of cold water.
3.     When they are cold, drain the potato balls and pat them dry with kitchen paper.
4.     In a frying pan, heat the oil and butter. When the butter is sizzling, put in the balls of potato, thyme and lightly crushed clove of garlic.
5.     Fry the balls of potato until they are golden brown all over.
6.     Drain off the excess fat on a piece of kitchen paper, discard the thyme and garlic, and serve.

Saute Broccoli

2012-01-08T16:41:00.000+05:30

Ingredients

Fresh broccoli 200g

Extra virgin olive oil 10ml

Garlic, minced 2 cloves

Lemon juice

Salt and pepper to taste

Method

1.     Cut the broccoli into individual florets. Cut stems into pieces roughly the same size as the florets.
2.     Place broccoli in large pot, and bring to boil in salted water to cover. Reduce heat and simmer 3-4 minutes until broccoli is just crisp-tender. Drain thoroughly.
3.     Heat olive oil in a skillet over medium heat and cook garlic for 1 minute. Add the drained broccoli and cook 5 minutes, stirring frequently, until broccoli is glazed and tender.
4.     Sprinkle with lemon juice, salt, and pepper and serve.

Puree of green pea with mint cream

2012-01-08T16:38:00.000+05:30

Ingredients

Butter 10g

Onions, small dice 25g

Chicken stock 600ml

Peas, fresh or frozen 400g

Salt to taste

White pepper to taste

Heavy cream 50ml

Garnish

Heavy cream 25ml

Mint leaves finely shredded 10g

Method

1. Heat the butter in a heavy sauce pot over moderately low heat.

2. Add the onions and sweat them without letting them brown.

3. Add the stock and bring to a boil.

4. Add the peas. Simmer until the peas are soft, about 5 minutes.

5. Pass the soup through a food mill or purée with an immersion blender.

6. Return the stock to a simmer. Add additional stock if necessary to bring to a proper consistency.

7. Adjust the seasoning.

8. At service time, heat the heavy cream and stir into the soup.

9. Whip the cream until it forms soft peaks. Fold in the shredded mint leaves.

10. Immediately before serving, place 1 tbsp mint cream on top of each portion.

Saute Chicken with Mushroom Sauce

2012-01-08T16:02:00.001+05:30

Ingredients

Clarified butter 40g

Chicken breasts

Boneless, skinless 4no

Salt to taste

White pepper to taste

R. Flour for dredging

Mushrooms, sliced 100g

Lemon juice 10ml

Suprême sauce, hot 200m

Method

1. Add clarified butter to a sauté pan over moderate heat.

2. Season the chicken breasts and dredge in flour. Shake off excess flour.

3. Place the breasts in the hot pan.

4. Sauté over moderate heat until lightly browned and about half cooked. The heat must be regulated so the chicken doesn’t brown too fast.

5. Turn the chicken over and complete the cooking.

6. Remove the chicken from the pan and place on hot dinner plates for service. Keep warm.

7. Add the mushrooms to the pan and sauté briefly. After a few seconds, before the mushrooms start to darken, add the lemon juice. Toss the mushrooms in the pan as they sauté.

8. Add the suprême sauce to the pan and simmer for a few minutes, until reduced to the proper consistency. (The juices from the mushrooms will dilute the sauce.)

9. Ladle sauce over each portion and serve immediately.

Saute Zucchini

2012-01-05T20:18:00.000+05:30

Ingredients

Zucchini 400g

Olive oil 40ml

Shallots or onions, minced 40g

Garlic cloves, chopped 2no

Chopped parsley

Salt to taste

White pepper to taste

Method

1.     Wash and trim the zucchini. Cut crosswise into thin slices.
2.     Heat the oil in sauté pans; add the shallot or onion and the garlic. Sauté until soft but not browned.
3.     Add the zucchini and sauté until slightly browned but still somewhat crisp.
4.     Add the parsley and toss to mix. Season to taste.

Colcannon (irish Dish)

2012-01-05T19:55:00.000+05:30

Ingredients

Potatoes, peeled and quartered 200g

Cabbage 40g

Spring onions, chopped 40g

Butter 40g

Parsley For garnish

Salt and pepper to taste

Method

1.     Simmer the potatoes in lightly salted water until cooked - when pierced with a sharp knife the potato is soft in the middle.

2.     Blanch the cabbage in boiling water for one minute. Drain and reserve.

3.     Chop half of the spring onions roughly and the other half finely. Add the roughly chopped scallions/ spring onions to the drained cabbage and pulse in a blender for 10 seconds.

4.     Drain the potatoes and add the butter. When the butter has melted, mash the potatoes until smooth and creamy. Add the kale mixture and mix.

5.     Finally, add the finely chopped scallions/spring onions and season to taste.

Tikona Paratha

2012-01-05T18:56:00.000+05:30

Ingredients

Whole-wheat flour 200g

Salt a pinch

warm water 100ml (approx)

Melted butter as required

Flour, for dusting

Method

1.     In a mixing bowl, place the flour, salt, and 1 tablespoon of melted butter, and mix with your fingertips until the mixture resembles fine breadcrumbs.

2.     Make a well in the center.

3.     Gradually add 1-2 tablespoons of warm water at a time while stirring from the center, kneading well to make soft and pliable dough that leaves the bowl clean.

4.     Let the dough rest for 30-40 minutes.

5.     Knead again with moist hands for a couple of minutes. The dough should now spring back when pressed with a finger.

6.     Divide into twelve equal portions and shape each one into a round ball. Work with one portion at a time, keeping the rest covered with a damp cloth or plastic wrap.

7.     Take one round, flatten it slightly with your fingertips, and roll it out on a floured pastry board with a rolling pin. Dust frequently with flour to prevent sticking.

8.     Each rolled paratha should be about 4 inches in diameter. Using a pastry brush, sparingly apply oil or melted butter onto the surface. Sprinkle with a little flour and fold in half.

9.     Apply a little more oil or melted butter onto the surface of the folded paratha, sprinkle with a little more flour, and fold in half again to form a small triangle.

10. Roll this triangle into a thin, larger triangle, dusting with flour as required.

11. Make all the parathas the same way, then spread them over the counter and cover with a damp dishcloth to keep them from drying out before cooking.

12. Heat a griddle over medium-low heat for 5-7 minutes, then turn the heat to low and smear the surface with a little oil or melted butter. Place a paratha on it and brush the top with oil or melted butter.

13. When light brown spots develop on the underside, turn the paratha over and cook until more brown spots appear. Served immediately.

Dal Shorba

2012-01-05T18:51:00.001+05:30

Ingredients

Split green gram skinless

(dhuli moong dal) 150g

Onion, chopped 25g

Ginger, chopped 1 inch piece

Garlic, chopped 2 cloves

Green chilies, chopped 2

Turmeric powder 2g

Salt to taste

Butter 10g

Cumin seeds 2g

Lemon juice 15ml

Coriander leaves chopped for garnish

Method

1.     Mix together moong dal, chopped onion, ginger, garlic, green chillies, turmeric powder and salt.

2.     Add five cups of water and bring it to a boil. Simmer for fifteen minutes. Remove scum from the top from time to time. Cook until dal is very soft.

3.     Pass a through a soup strainer. Set aside. Heat butter in a pan.

4.     Add cumin seeds. Sauté on low heat so that the butter is not burnt but at the same time full flavour and aroma of cumin seeds comes out.

5.     Add pureed dal, add water to correct consistency, if required. Bring it to a boil. Add lemon juice.

6.     Serve piping hot garnished with finely chopped coriander leaves

Butter Chicken ( Murg Makhani)

2012-01-05T09:43:00.000+05:30

Ingredients

Chicken 1no

For Marinade

Curd 500g

Ginger garlic paste 5g

Red chilli powder 5g

Salt to taste

For Gravy

White butter 175g

Tomato (pureed) 500g

Cashew nut (paste) 50g

Black cumin seeds 2g

Honey 5g

Red chilli powder 5g

Salt to taste

Fresh cream 100g

Green chillies

Fenugreek leaves, crushed 5g

Method

For the marinade, mix red chilli powder, ginger garlic paste, salt and curd together. mix the raw chicken in the marinade and keep it in the refrigerator overnight.
Roast the marinated chicken in a tandoor or an oven for about 5-10 minutes till it is three fourth done.
For the gravy, heat white butter in pan. Add black cumin seeds, tomato puree, sugar, red chilli powder and salt. Cook for some time then add cashew paste.
Now add the prepared chicken, white butter, fresh cream, sliced green chillies and crushed fenugreek leaves.
Cook till chicken is done.
Serve hot with rice or naan

Paneer Makhani

2012-01-05T09:41:00.000+05:30

Ingredients

Tomatoes 1kg

Paneer 1/2 kg

Ginger-garlic paste 2 tbsp

Red chilly powder 1tsp

Cumin powder ½ tsp

Garam Masala powder ½ tsp

Mace 5 flower

Green cardamom 10

Salt to taste

White butter 100 gm

Fresh cream 100ml

Kasoori methi 5g

Honey 5g

Coriander leaves chopped for garnish

Method

1. Boil tomatoes with mace and green cardamom for 5 minutes, then take out mace and cardamom and make a puree of tomatoes.

2. In a pan heat half of butter and add ginger-garlic paste, and fry well. Add tomato puree and fry. Reduce it by 1/4^th in quantity.

3. Add red chilly, garam Masala, cumin powder, salt and sugar and remaining butter and cook for a minutes.

4. Add paneer cubes and fry a little.

5. Now add fresh cream and kasuri methi (dry roasted and crushed)

6. Mix it well and cook for another 2 minutes.

7. Garnish with chopped coriander.

Steamed Rice

2011-12-06T20:22:00.000+05:30

Ingredients

180 gm long grained rice

water

lemon juice

Method

Clean the rice and wash well till the water is clear.
Soak the rice in 2 cups of water for at least 1/2 hour.
In a heavy bottomed pan, put the rice and water over high heat and bring to a boil, adding the lemon juice also.
Once it comes to a boil, cover, and let it simmer over low heat, till cooked through, and the water is absorbed. Takes about 10 minutes. Serve hot.

Hungarian Potatoes

2011-12-06T19:27:00.000+05:30

Ingredients

Butter 20 g

Onion, chopped 40 g

Paprika 1 tsp

Tomatoes, blanched, seeded, diced 70 g

Potatoes, peeled and cut into thick slices 250g

Stock, hot 200ml

Salt & Pepper to taste

Parsley, Chopped for garnish

Method

Heat the butter a large saucepan and add the onion and paprika. Cook until onion is soft.

Add the tomatoes and potatoes. Pour in enough stock just to cover the potatoes. Add a small amount of salt because liquid will reduce.

Simmer until potatoes are cooked and liquid is mostly evaporated or absorbed. Stir gently from time to time.

Season to taste. Garnish with chopped parsley at service time.

Potage Minestrone

2011-12-06T19:03:00.000+05:30

Ingredients

Mixed vegetables (onion, leek,

Celery,carrot,turnip,cabbage) 300g

Butter, margarine or oil 50 g

White stock or water 750ml

Bouguet garni

Green peas 25g

French beans 25 g

Spaghetti 25 g

Potatoes 50 g

Tomato purees 200ml

Tomatoes, skinned, de-seeded, diced 100 g

Fat bacon 50 g

Chopped parsley

Garlic 1 clove

Salt, pepper

Method

Cut the peeled and washed mixed vegetables into paysanne.
Cook slowly without colour in the oil or fat in the pan with the lid on.
Add stock, bouquet garni and seasoning, simmer for approx. 20 minutes.
Add the peas, beans cut in diamonds and simmer for 10 minutes.
Add the spaghetti in 2 cm (1in) lengths, the potatoes cut in paysanne, the tomato puree and the tomatoes and simmer gently until all the vegetables are cooked.
Meanwhile finely chop the fat bacon, parsley and garlic and form into a paste.
Mould the paste into pellets the size of a pea and drop into the boiling soup.
Remove the bouquet garni correct the seasoning.
Serve grated parmesan cheese and thin toasted flutes separately

Crème De Tomates ( cream of tomato soup)

2011-12-06T18:58:00.000+05:30

Ingredients

Tomatoes 500g

Carrot (dice) 50 g

Onion (dice) 50 g

Refined flour 50 g

Butter 75 g

Milk 500 ml

Stock 500 ml

Bread Slice 4 no.

Cream 25 ml.

Garlic 2 cloves

Bouquet garni

Salt & Pepper to taste

Method

1. Make a béchamel sauce.

2. Remove the eyes from tomato & roughly chop them.

3. Melt remaining butter in a pan.

4. Add garlic, carrot, onion and brown lightly.

5. Add tomatoes, stock, bouquet garni & seasoning.

6. Simmer for 1 hour. Skim when required.

7. Pass through a conical strainer.

8. Bring to a boil, add béchamel sauce & adjust seasoning.

9. Finished with cream & croutons.

Hungarian Goulash

2011-12-06T18:53:00.000+05:30

	Ingredients Beef / Lamb sheen, cut into cubes 600 g Oil 30ml Onions, chopped 100g Garlic cloves 2 Carrots, diced 100g Parsnip, diced 50g Celery leaves 50g Tomato paste 20g Potatoes, sliced 100g Paprika powder 5g Caraway seed, grounded 5g Bay leaf 1 Black pepper, grounded to taste Salt to taste Water Method Heat oil in a pot and cook the chopped onions in it, until they get a golden brown color. Sprinkle paprika powder, while stirring them to prevent the paprika from burning. Add the beef cubes and sauté them till they turn white and get a bit of brownish color as well. The meat will let out its own juice. Let the beef-cubes simmer in it, while adding the crushed chopped garlic, ground caraway seed, salt, ground black pepper and bay leaf. Pour enough water, to cover the content of the pan. Let the beef simmer on low heat for a while. When the meat is half-cooked, add diced carrots, parsnip, potatoes, celery leaf and some more water. When the vegetables and the meat are almost done, add tomato paste. Cook on low heat for few minutes.

Pommes Persillèes

2011-12-06T18:34:00.001+05:30

Ingredients

Potatoes : 250 gm.
Butter : 50 gm.
Salt & Pepper to taste
Parsley for garnish

Method
1. Wash, peel and wash the potatoes.
2. Cut or turn into even sized pieces.
3. Cook in salted water for approximately 20 min.
4. Melt butter in a pan & add potatoes, seasoning & sauté.
5. Sprinkle chopped parsley.

Haricots-verts- beurre (Buttered Green Beans)

2011-12-06T18:29:00.001+05:30

Ingredients

Green Beans trimmed 600g
Butter 60g
Salt & Pepper to taste

Method

Blanch the green beans for about 5 minutes.
Toss with butter. Add salt & pepper as to taste.

Poisson Meunière (Fish Meuniere)

2011-12-06T18:19:00.001+05:30

Ingredients

Fish Fillet : 04 no.
R.flour : 50 gm
Butter : 100 gm
Lemon : 02 no.
Parsley (chop) : 20 gm.
Salt & Pepper

Method

1. Clean the fish wash & drain.
2. Pass through seasoned flour, shake off all surplus flour.
3. Melt butter in a pan & shallow fried on both sides.
4. Squeeze some lemon juice on a fish.
5. Pour 10 gm nut brown butter over the fish before serving & sprinkle parsley.
6. Serve with lemon wedges.

Mashed Potatoes

2011-09-11T16:54:00.001+05:30

Ingredients

Potatoes 400g

Butter 20g

Light cream,25ml

Salt & Pepper to taste

Milk optional

Method

1. Peel and eye the potatoes and cut them into uniform sizes. Simmer in salted water to cover until tender.

2. Drain well and let the potatoes steam dry for a few minutes.

3. Mash the potatoes with masher. Mix until well broken up and beat until well puréed. Do not over whip, or potatoes will become pasty.

4. Beat in butter, then cream.

5. Add enough hot milk to bring potatoes to proper consistency. They should be soft and moist, but firm enough to hold their

shape, not runny.

6. Add salt and white pepper to taste.

Cole Slaw

2011-09-11T16:51:00.000+05:30

Ingredients

Mayonnaise 300ml

Vinegar 20ml

Sugar 30g (optional)

Salt & Pepper to taste

Cabbage, shredded 500g

Lettuce leaves 100g

Method

1. Combine the mayonnaise, vinegar, sugar, salt, and pepper in a stainless steel bowl. Mix until smooth.

2. Add the cabbage and mix well.

3. Taste and, if necessary, add more salt and/or vinegar.

4. Arrange the lettuce leaves as under liners on cold salad plates.

5. Place a coleslaw in the centre of each plate.