Tandoori crab by chef raghu

Ingredients:

1 - big crabs
200 g - hung curd
25 gm - garlic paste

25 gm - ginger paste
15 gm green chilli paste
2 tsp - garam masala powder
2 tsp - coriander powder
1tsp - cumin seed powder
2 tsp - red chilli powder
1- lemon
2 tbsp - oil
salt to taste

Method

• Wash the crab thoroughly and pat dry
• Marinate the crab with curds, garlic, ginger, green chilli paste, garam masala powder, coriander powder, cumin seed powder, red chilli powder, lemon juice, oil and salt
• Cook In tandoor for 20mts

Halloween pumpkin carving by chef raghu

Check out this photo of a halloween face carved pumpkin,
by Chef Raghu

Traditional food of karnataka by Chef Raghu

KARNATAKA TRADITIONAL WAY OF SERVING TRADITIONAL FOOD ON PLANTAIN LEAVES

NEW YEAR EVENT AT THE SOLITAIRE HOTEL

Visit http://www.thesolitairehotel.blogspot.com/ for newyear event details

Vietnamese rice paper rolls with tuna and fresh herbs by Chef Raghu

Dipping sauce

¼ cup (60ml) fish sauce

½ cup (60ml) lime or lemon juice

2tbs very finely chopped garlic

6lrage red chilli, seeded and finely chopped

2½ tbs white vinegar

¾ cup (185 ml) water

Ingredients

½ cup (25gms) Fresh cilantro leaves finely chopped

½ cup (25gms) Fresh Chinese celery leaves finely chopped

½ cup (25gms) Mint,finely chopped

½ cup (25gms) Sweet or Thai basil finely chopped

3½ oz (100gms) Tuna

4tbs XO Sauce

1tsp pepper

2tsp Sugar

½ tsp Sesame oil

10-12 large rice papers

Prepare the dipping sauce by combaning all Ingredients in a small bowl, stirring to mix well. Thai sweet chilly sauce is also a Ideal combination for these rice-paper rolls.

Put the tuna, herbs, sauce, salt, pepper ans sesame oil in a bowl and stir to mix well.Dip a rice paper in a bowl of warm water for a few seconds until it start to soften.Remove and place on a kitchen towels, smoothy the rice paper with your fingers.Repeat with second rice paper.

Arrange about 2tsp of the tuna mixture across the center of a rice paper, to within ¾ (2cm) of each side roll up the rice paper, tucking in the edges to make a cigar shape and completely enclose the filling.Repeat with remaning rice papers.Divide the rolls between plates and pour the sauce on top of rolls or serve in a separate bowl.

Photograph By

Plum pudding by Chef Raghu

It’s a time to celebrate Christmas pudding Ceremony all over the global. Christmas and New year Preparations begain with mixing of plum pudding.

The Plum pudding should be rich and finely matured; it can be kept for a year or so. What goes in to the Plum pudding? So many ingredients, you will be amazed to know. There are altogether 29 ingredients of them.

They are: - Seedless Raisins / Tutti-Frutti / Cut Peel / Cherries / Red & Black Currents / Walnut / Ginger / Dates / Apricots / Figs / Prunes / Cashew nuts / Pista / Eggs / Vanilla / Rum / Brandy / Cloves / Nutmeg / Sugar / Caraway seeds / Javeetri / Cinnamon / Cardamom / Caramel / Flour / Butter / and Salt.

The dark and rich plum pudding mixture is matured for the season; spirits are poured into the mixture. And the mixture is stored in tight plastic drums until mid December. When the time is right, steam the mixture in an oven with the water bath for 4 to 5 hrs at 225 degrees.

Chef tip: - Plum pudding cannot be baked because the caramel and sugar in the mixture will burn and spoil the pudding, that’s why it has to be steamed, before steaming the mixture is poured into small moulds of 500 gms and one kilo and these are glazed with butter. Butter is also applied on the top of the mixture and the moulds are covered with butter paper. Butter gives the pudding its moisture, other wise it will get dry while steaming. Rum and Brandy Act as Natural Preservatives.

Serving suggestion: -Plum pudding is best had with brandy sabayon sauce.

BON APPETIT

Chef G.Raghunathan

Vegetable carvings by Chef Raghu

INTERNATIONAL CHEFS DAY BANGALORE

Chef Raghu in WACS (The World Association of Chefs' Societies) news, for charity sponsor to orphnage on International chefs day - 2008
http://www.wacs2000.org/e_newsletter/full_enews.php?issue=2309

KAKORI KEBAB

This kebab is considered since it was authentically made in the dargah of hazrat Shah Abi Ahder Sahib. The kebab consist of mutton leg boneless minced absolutely clean 10kg and Kidney fat clean 2kg (Put mutton in buffalo chopper for atleast 10 mins and then mince it twice with smallest mesh mince it third time with fat and keep it in a fridge)

INGREDIENTS:- Onion slice 02kg Brown onion 400gms Cashew whole 600 Gms Khus khus 20 Gms Clove 15 Gms (Make a fine paste of these 5 items together in the grinder and keep aside) Kashmiri chilly paste 400-500 Gms Raw papaya paste 3-4 kg Gr cardamom powder 50gms Rose petal powder 25gms Roasted chana powder 200gms Saffron 7gms Rose water 75ml Keora water 75ml Sweet attar 4-5 drops (Make saffron powder and mix with rose water, keora and attar) Salt to taste Dalda melted 500gms

METHOD Mix all these Items in order of sequence and dalda has to go at the last to mixture the firm


Note: - No water to be used while makes paste and all masalas to be strained trough muslin and cooked in charcoal tandoor.

By G Raghunathan (Executive chef of The Solitaire, Bangalore)

IFCA

An article in express hospitality about SICA

http://www.expresshospitality.com/20090731/hospitalityworld200904.shtml

IFCA

An Article about SICA in Voyagers World.

IFCA

An Article of Chef Vijay baskaran in Voyagers World.

Thamb's foods (New arrival of frozen food )

#180,9th main,6th cross,Bikasipura,Kanakapura road,Bangalore - 560061 India
Ph: 91(80) 26662246, Mob:+919632595905, email: athambaiah@yahoo.com


Thamb’s Foods was incorporated in the year of 2009 mainly to work close with major catering institutions to develop new frozen products for their needs. Also they have wide variety of our signature products exclusively created for the hotel &catering industry. The company is headed by Mr.V.C.Thambaiah, whose track record is about 27 years of production experience in hotel and frozen food industry in India and abroad.


Mission
To offer innovative, superirior quality, halal food solutions to the varying individual needs of customers by delivering consistent quality products at all times.
Current customers are Café Coffee Day, Bang’s fried chicken, TTDC, Chef Bakers, Marry brown and a few IT companies at Bangalore and Chennai.


Fresh… The Whole Year Around
Freshness and convenience mark the entire array of the food items offered by Thamb’s Foods. Your search for anytime convenience in freshly frozen foods ends here…

Advantages
Saves Pre-Preparation time.
Effective utilization of the skilled kitchen staff.
Minimize the wastages.
High degree consistency as it comes from the manufacturing unit.
Portion control.
Reduces the inventory and storage space.
Convenient and fast to re-process.
No artificial colours or preservatives.
All the time available.

Vegetable balls – By using this, flavours of Manchurian, chilly, garlic and sweet & sour can be made.
Chicken balls - By using this, flavours of Manchurian, chilly, garlic and sweet & sour can be made.
Battered Cauliflower - By using this, flavours of Manchurian, chilly, garlic and sweet & sour can be made.
Chicken Kofta balls - It can be served dry as well as in curries and as kofta biryani as well.
Chicken Sheek kabab - It can be served as a starter and can be cooked with spicy gravy.
Battered Chicken Cubes - Ideal for all ala’carte Chinese dishes with the chef’s choice of flavourings.
Frozen Spinach blocks - It can be used in continental as sautéed fried and in Indian gravies as well.

Posted By Chef Raghu