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