Knowledge in food production
Indian Rice Dishes
Indian Rice DishesRice is consumed with either Daal, curds, gravy, or curry if it is plain. Variants like Biryani, Pulao, Curd-Rice, and Tamarind-Rice are consumed as a one dish meal. Rice is washed thoroughly and cooked with water, salt, and little ghee in a pressure cooker or electric cooker. In this section, we will discuss some of the popular rice dishes.Plain RiceIt is boiled/steamed rice without any spices.Ingredients −Raw long grain rice 1 cup, water, salt ½ teaspoon, ghee 1 tbsp. (optional).Preparation −Take 2 cups water in a medium saucepan.Add salt and ghee to it.Bring it to boil.Add rice and boil it for 5 minutes.Turn down the heat and cook for 15 minutes with lid on.Cut the heat.Let it stand for 5 minutes with lid.The grains should be finely cooked yet separate.PulaoThis is spicy rice cooked in veg or non veg stock and pieces of vegetables or meat.Ingredients −Long grain rice 1 ½ cup, Green Peas ¼ cup, Dices carrot ¼ cup, Any other diced vegetable of choice, Bay leaf 1 piece, Garam Masala Powder ½ tbsp., Turmeric and Red Chili Powders, Mustard Seeds and Cumin Seeds ½ tbsp. each, Asafoetida a pinch for chhonk, chopped coriander leaves 1 bunch, salt ½ tbsp., oil 2 tbsp., vegetable stock 2 ½ cups.Preparation −Wash rice and keep aside.In a heavy bottom pan, add oil.When it is heated, add Mustard Seeds, Cumin Seeds, Asafoetida, and Turmeric Powder.Add vegetables and red chili powder and stir for a couple of minutes.Add rice, stock, and salt.Bring to boil on full heat.Reduce heat and cook rice for 15 minutes.Cut the heat and let it stand for 5 minutes with lid.Garnish with chopped coriander leaves.Meat pulao is made of replacing pieces of vegetables with pieces of boneless meat and meat masala.KhichdiKhichdi is rice cooked with mainly lentils and chopped carrot. The split green grams or pigeon peas are used as accompanying lentils with rice. This one dish meal is light on spices and always seasoned with ghee.BiryaniBiryani is a savory Mughal delicacy the Northern Indian lands have given to the world. Though there are veg and non-veg versions prepared, the non-veg version of Biryani prepared with meat stock and meat pieces is more popular. Here is how a gourmet mutton biryani is prepared −Ingredients −For Rice − Star Anise 1, washed & drained basmati rice 500 gm, Bay Leaves 2, Black Cardamoms 2, Black Cumin Seeds 2 tbsp., Black Peppercorns 6, Green Cardamoms 6, cinnamon sticks 1”X2, Cloves 6, Fennel Seeds 1 tbsp., Nutmeg ¼ Piece, Mace 1 flower, Salt 2 tbsp.For Mutton Marination − Mutton 1 kg cut in 2 inches pieces, Garam Masala 1 tbsp.,1 Ginger-Garlic Paste 2 tbsp., Raw Papaya Paste 3 tbsp., Hung Curds 6 tbsp., Juice of 1lemon, Red Chili Powder 1 tbsp., salt 1 tbsp. Saffron strands 2 pinches soaked in ½ cup milk.Other ingredients − Thinly sliced onions 4 fried till brown, Chopped tomatoes 2, 4 tbsp ghee. Oil, Rose Water, Kewra essence 6 drops.Preparation −Mix all ingredients for margination and keep standing for 1 hour.Cook the marinated mutton over medium heat by stirring in between till it is soft and intact.Keep covered aside.Soak the rice for 20 minutes in water. Wash well and drain.In a small piece of clean cloth take Black Cardamoms, Black Cumin Seeds, Black Peppercorns, Green Cardamoms, cinnamon sticks, Cloves, Fennel Seeds, Nutmeg, Mace, and tie a knot to make a small bag.Bring around 800 ml water to boil.Add rice, bay leaf, salt, and spice-bag into it.Cover and cook until the rice is half done.Drain the water and remove the whole masala bag.Add Kewra essence and rose water into saffron-milk mixture.Heat a heavy bottom pan on medium heat.Add ghee and bay leaf.Reduce heat to minimum.Add a layer of cooked rice, top with cooked meat pieces, sprinkle some saffron water, top with fried onion slices and ghee.Repeat till ingredients are over.Put the lid on the pan. Seal the pan using flour dough or foil.Cook the Biryani on low heat for 30 minutes.The difference between Pulao and Biryani is, the Biryani is layered while being cooked, uses exotic spices such as saffron, and has a traditional gourmet cooking style unlike pulao.South Indian communities prefer some simpler and tangy rice dishes such as lemon rice, curd rice, tomato rice, and tamarind rice. These rice versions are often prepared using roasted peanuts, split black gram and yellow gram powder, and a Chhonk of curry leaves, asafoetida, and turmeric.
Vineet Kaushal
Indian Snacks
Indian SnacksLet us take a look at some of the popular Indian snacks −Alloo Bonda− It is prepared by molding spiced and mashed boiled potatoes into rounds, coating them the batter of gram flour, and deep frying them till golden brown.Idli − It is made with the batter of rice and black gram. Two parts of rice and one part of split husked black gram is soaked for eight hours. They are ground separately in a pouring thick consistency and mixed well together. This batter is kept at warm place for fermentation for around 6 to 8 hours. The batter is set into Idli molds and steamed for 15 minutes.Poha − It is made of beaten rice. The beaten rice is washed and all water is drained. It becomes wet and soft. Some oil is heated in a pan and mustard seeds, cumin seeds, asafoetida, turmeric, green chili pieces, and curry leaves are added to it. Peanuts and chopped onion and finely chopped potatoes are added too. After cooking this mixture, the soaked beaten rice is added and mixed well. It is cooked for a few minutes. Finally, salt, a pinchful of sugar, and fresh grated coconut is added to bring tangy taste.Sago Khichadi − The sago is soaked for nearly 2 hours. Ghee is heated in a heavy bottom pan. The cumin seeds and a few pieces of green chilis are added to the ghee. Then pieces of potato are added and fried for a little while. The soaked sago is added alongwith coarsely ground powder of roasted peanuts. The mixture is cooked for a while with lid; stirring occasionally. Finally, some salt and a pinchful of sugar is added.Pakoda (Fritters) − They are prepared by missing onion or potato slices in gram flour with red chili powder, salt, and carom seeds. They are then deep fried till they turn golden brown and served with chutneys.Samosa − It is prepared by stuffing spicy mixed vegetable into stripes of dough, folding them in a triangular shape, and finally deep frying them. The vegetable involves roughly mashed boiled potato and green peas spiced with turmeric and pieces of green chili, fennel seeds, corn nibbles, raisins, and broken cashew nuts.Thalipeeth − It is made of five grain flour. The split chick-peas, rice, wheat, green gram, dry red chilies, and coriander seeds, are roasted. These all ingredients are ground to fine power. At the time of preparation, the flour is kneaded using water and salt into fine soft dough. Some chopped onion and cilantro is added. Some oil is applied to the surface of a skillet and a dough is gently spread into a round disk by pressing it with hand. Finally, the skillet is transferred to heat and the Thalipeeth is cooked on both sides with lid.Upma − Its basic ingredient is broken wheat called daliaor coarsely ground wheat called suji. Regular chhonk is prepared in a pan and some chopped onions, green chili, peanuts, split chick peas, and tomatoes are fried in it. The dalia or suji, salt, and some ginger juliennes is added and stirred for a while. Finally, Boiled hot water is added and the mixture is covered immediately to cook thoroughly.Dhokla − Its main ingredient is gram flour and suji. They both are combined and mixed well with ginger-garlic paste, green chilli paste, sugar, thin buttermilk and salt. The mixture is fermented for six to eight hours. The batter of thick pouring consistency is then steamed for 10-12 minutes. The dhokla is cut into pieces and seasoned with a chhonk of mustard seeds, cumin seeds, and curry leaves.Urad Vada − The main ingredient is black gram. The split and husked black gram is soaked for two hours. It is ground coarsely to thick consistency. Chopped fresh coconut green chilli pieces, and salt is added to taste. The wadas are made with hand making hole at the center and deep fried till they turn golden brown on both sides.Vadi − They are small bite size spicy and tangy rolls cut into disks and fried till crispy.Bakhar Vadi − A mixture of dry roasted coconut, red chili powder, poppy seeds, sesame seeds, chopped fried cilantro, salt, and tamarind pulp is cooked. A mixture of all-purpose flour, corn flour, baking powder, and carom seeds is kneaded into fine dough. A small portion of dough is rolled into a flat disk and the cooked mixture is evenly spread on the top of the disk. It is then rolled and cut into pieces. These pieces are deep fried in oil.Alu Vadi − It is made of arum leaves. A mixture of gram flour, carom and sesame seeds, red chili powder, salt, and tamarind pulp is applied evenly on the back of the arum leaves. The leaves are then folded into tight roll. This roll is steamed for 10 to 12 minutes, cut into pieces, and shallow fried.Kothimbir Vadi − A thick mixture of chopped coriander, chick pea flour, ginger-garlic-green chili paste, salt, and carom and sesame seeds is shaped into a long roll. The roll is steamed for 10 to 12 minutes. It is cut into pieces and sallow fried.
Indian Desserts
Indian DessertsIndian desserts are part of main course though in many regions now dessert is being treated as a course after main course. The desserts prepared in pure ghee are considered the best in taste and appearance.Indian Desserts are made of powdered nuts, dairy products, and flavoring condiments such as cardamom and saffron. They are sweetened by adding sugar. The desserts also use shredded carrots, suji, chick pea flour, and hung curds. Let us see, some popular desserts of India −Falooda − It is a popular sweet made of cooked vermicelli, rose or khus syrup, chilled milk, and basil seeds.Gajar Halwaa − It is prepared by cooking shredded carrots in milk with sugar, broken cashew nuts and almonds, raisins, and cardamom.Gulab Jamun − They are round sweetmeats in sugar syrup. All-purpose flour, milk powder, and baking powder are mixed together and kneaded into fine tight dough. It is divided into small round doughs of 1 inch diameter. These small doughs are deep fried till golden brown. Once they cool, they are added into cardamom-flavored sugar syrup and kept aside till they soak the syrup. After a couple of hours, Gulab Jamuns turn soft, swollen, and edible.Jalebi − Jalebis are coiled sweets dipped in sugar syrup. The mixture of all-purpose flour, Corn flour, Curds, and salt is prepared with a thick consistency and fermented for eight hours. It is then filled in a piping bag with 5mm diameter nozzle. Oil is heated in a deep frying pan and the jalebis are prepared directly into heated oil by pouring the batter into oil in the pattern of coil. They are fried till done and put into the sugar syrup.Kulfi − It is a traditional ice cream of Indian subcontinent mostly sought after during summer. It is made of freezing the mixture of thick evaporated milk, sugar, crushed almonds and pistachios, and saffron.Motichoor Laddoo − It is a sweet and flavorful ball-shaped dessert made of Boondi, the fried chick pea flour with pearl shape. To start with, the batter of gram flour with thick flowing consistency is prepared. It is then directly fried into hot oil in the form of small drops when passed through a circle-slotted spoon. Once the Boondi is fried, it is put into sugar syrup and kept for some time. Shelled watermelon seeds, raisins, and cashew nuts are added into this mixture and laddoos are prepared by taking three tbsp. portion of the mixture in hands and shaping it round.Paaysam or Kheer − It is a dish made using either vermicelli or rice, which is cooked in milk flavored with sugar, cardamom powder, saffron, coarsely cut nuts, and pure ghee.Ras Malai (Ras = Juice, Malai = Cream) − It is a flattened sweetmeat in flavorful milk. Its main ingredient is cottage cheese. Fresh cottage cheese is mashed and rolled into small balls of 2 inches diameter. They are flatten a little. They are cooked with sugar, water, and essence of Kewra or Rose for 8 to 10 minutes. They turn soft and bigger once cooked. They are put into a flavorful mixture of thick milk, cardamom powder, blanched and sliced almonds and pistachios, and saffron. This sweet is often consumed chilled.Shreekhand − The main ingredient in this dish is hung curds. Thick curd is acquired by hanging it for 3 to 4 hours in a thin cotton cloth so that most of the water is removed from it. It is then mixed with sugar, cardamom powder, one or two saffron strands, and crushed almonds and pistachio nuts.If the pulp of ripe Alphanso mangoes is mixed with Shreekhand, a very delicious sweet called Aamrakhand is prepared. Both Shreekhand and Aamrakhand are consumed chilled with Puris.Suji Halwaa − Its main ingredient is Suji, which is sauted in ghee with sugar, crushed or sliced nuts, raisins, saffron strands, and cardamom powder. Finally, the halwaa is cooked by adding hot water into this mixture.
Indian Chutneys and Pickles
Indian Chutneys and PicklesChutneys and pickles enhance the flavor of main food by complementing it.ChutneysThey are thick and savory mixture of either grated coconut, roasted peanuts, mustard or sesame seeds, green chili, and salt. Chutneys are also prepared using tamarind pulp, seedless dates, and raisins by cooking them in water for some time, and adding jaggery, salt, cumin seed powder, and chili powder.The chutneys are served with main food, snacks, or street food too.PicklesPickles are prepared by marinating the pieces of raw mango, root vegetables, garlic, raw tender turmeric, or lotus stem in salt, oil, and ground condiments. For pickles, mostly sesame, peanut, or mustard oil is used. They are served as an accompaniment with Parathas, Rotis, and rice dishes.In Southern India, they also prepare pulpy pickles by cooking local leafy vegetables with garlic, chili, tamarind, jaggery, and oil to have them with rice.
Indian Street food
Poha − It is made of beaten rice. The beaten rice is washed and all water is drained. It becomes wet and soft. Some oil is heated in a pan and mustard seeds, cumin seeds, asafoetida, turmeric, green chili pieces, and curry leaves are added to it. Peanuts and chopped onion and finely chopped potatoes are added too. After cooking this mixture, the soaked beaten rice is added and mixed well. It is cooked for a few minutes. Finally, salt, a pinchful of sugar, and fresh grated coconut is added to bring tangy taste.Sago Khichadi − The sago is soaked for nearly 2 hours. Ghee is heated in a heavy bottom pan. The cumin seeds and a few pieces of green chilis are added to the ghee. Then pieces of potato are added and fried for a little while. The soaked sago is added alongwith coarsely ground powder of roasted peanuts. The mixture is cooked for a while with lid; stirring occasionally. Finally, some salt and a pinchful of sugar is added.Pakoda (Fritters) − They are prepared by missing onion or potato slices in gram flour with red chili powder, salt, and carom seeds. They are then deep fried till they turn golden brown and served with chutneys.Samosa − It is prepared by stuffing spicy mixed vegetable into stripes of dough, folding them in a triangular shape, and finally deep frying them. The vegetable involves roughly mashed boiled potato and green peas spiced with turmeric and pieces of green chili, fennel seeds, corn nibbles, raisins, and broken cashew nuts.Thalipeeth − It is made of five grain flour. The split chick-peas, rice, wheat, green gram, dry red chilies, and coriander seeds, are roasted. These all ingredients are ground to fine power. At the time of preparation, the flour is kneaded using water and salt into fine soft dough. Some chopped onion and cilantro is added. Some oil is applied to the surface of a skillet and a dough is gently spread into a round disk by pressing it with hand. Finally, the skillet is transferred to heat and the Thalipeeth is cooked on both sides with lid.Upma − Its basic ingredient is broken wheat called daliaor coarsely ground wheat called suji. Regular chhonk is prepared in a pan and some chopped onions, green chili, peanuts, split chick peas, and tomatoes are fried in it. The dalia or suji, salt, and some ginger juliennes is added and stirred for a while. Finally, Boiled hot water is added and the mixture is covered immediately to cook thoroughly.Dhokla − Its main ingredient is gram flour and suji. They both are combined and mixed well with ginger-garlic paste, green chilli paste, sugar, thin buttermilk and salt. The mixture is fermented for six to eight hours. The batter of thick pouring consistency is then steamed for 10-12 minutes. The dhokla is cut into pieces and seasoned with a chhonk of mustard seeds, cumin seeds, and curry leaves.Urad Vada − The main ingredient is black gram. The split and husked black gram is soaked for two hours. It is ground coarsely to thick consistency. Chopped fresh coconut green chilli pieces, and salt is added to taste. The wadas are made with hand making hole at the center and deep fried till they turn golden brown on both sides.Vadi − They are small bite size spicy and tangy rolls cut into disks and fried till crispy.A very large variety of street food includes Bhel, Pani-Puri, SPDP (Sev-Puri-Dahi-Puri), Chaat, Roles and Wraps in veg and non-veg variants, spiced corn nibbles or cobs, sandwiches, Vada-pao, Kachchi Dabeli, Ragdaa-Pattie, Bread Pakora, Kebabs, and Momos.Most of the street foods are prepared using various masalas. The street food is often served with Tamarind chutney or Dates chutney. The coconut chutney is prepared with either dry coconut or fresh coconut grinding it with garlic, green or red chili.
Indian Masalas
Indian MasalasThe dry masalas (powdered spice mixes or curry powders) are used to flavor lentils, vegetables, seafood, and meat. The ingredients are roasted over low heat until they release a faint aroma. A fine powder is made and they are stored in an airtight container.Some of the popular spice mixes used in Indian cuisines are given here −Biryani MasalaIt is used for savory spiced colorful and flavorful rice.Fennel Seeds50 gmBlack Cardamoms10 gmWhite Poppy Seeds40 gmStar Anise10 gmCumin Seeds30 gmCaraway Seeds10 gmCinnamon Powder30 gmBay Leaves10 gmWhole Cloves20 gmMace10 gmGreen Cardamoms20 gmNutmegPowder of 2/4 pieceChhole MasalaIt is used for chick pea curry.Coriander Seeds2 tbspCloves4-5Cinnamon1” pieceCumin Seeds2 tbspBlack Cardamom3-4 podsAnardana (optional)1 tbspBay Leaf1Whole Dry Chilies (optional)1 or 2Black Peppercorns1 tbspCoastal Fish MasalaIt is used for fish curry and fish fry.Dry Coconut Grated3 tbspWhite Pepper Corns¼ cupSesame Seeds1 tbspGreen Cardamom Pods½ cupMustard Seeds2 tblspCumin Seeds¾ cupSaffron Strands¼ tbspNutmeg Powder¼ cupBlack Pepper Corns¼ cupGaram MasalaIt is a usual spice mix used in stews.Coriander seeds4 tbspBlack Cardamom3-4 large podsCumin seeds1 tbspCloves2-3 piecesBlack Peppercorns1 tbspCinnamon2 × 1” piecesBlack Cumin seeds1 ½ tbspBay Leaves2 CrushedDry Ginger Powder1 ½ tbspKala (Goda) MasalaIt is used to flavor lentils and Masala Rice.Coriander Seeds500 gmMace Flower50 gmDry Red Chilies250 gmCinnamon Bark50 gmDry Coconut shredded250 gmWhite Poppy Seeds50 gmDry Turmeric Roots50 gmCaraway Seeds50 gmAsafoetida Chunks50 gmSesame Seeds50 gmCloves50 gmSesame Seeds50 gmBlack Pepper Corns50 gmBay Leaves50 gmFlower Stone50 gmGreen Cardamom25 gmWhole Nutmegs5 piecesBlack Cardamom25 gmMeat MasalaIt is used to flavor chicken and lamb dishes.Cumin Seeds20 gmGinger Powder5 gmCoriander Seeds8 gmGarlic Powder5 gmCloves5 gmRed Chili Powder5 gmCinnamon2” StickTurmeric Powder5 gmOrange food coloring1 gmMace Powder5 gmSalt5 gmPao-Bhaji MasalaIt is used in a tangy stew paired with pao (bun-shaped bread).Red Chili50 gmBlack Cardamom4-5 piecesCoriander Seeds50 gmDry Mango Powder25 gmCumin Seeds25 gmFennel Seeds10 gmBlack Pepper25 gmTurmeric Powder1 tbspCinnamon25 gmStar Anise2 piecesClove25 gmRajmah MasalaIt is used to spice kidney beans curry.Cloves4 piecesBlack Peppercorns4 piecesCardamom2 piecesCumin Seeds1 tbspCinnamon Stick1” stickCumin Powder1 tbspBay leaf1 pieceGinger Garlic Paste1 tbspCoriander Powder1 ½ tbspGaram Masala Powder½ tbspRed Chili Powder1 tbspDry Mango Powder½ tbspSambar MasalaIt is used to flavor a curry named Sambar; prepared with cooked pigeon peas, drumsticks, tomatoes, pumpkin pieces, and cubes of other vegetables. Sambar is paired with Idli, Urad wada, Uthapam, or various types of Dosai.Chana Daal¼ cupBlack Peppercorns¼ cupUrad Daal (black gram)¼ cupDry Red Broken Chili¼ cupCoriander Seeds½ cupDry Grated Coconut¼ cupCumin Seeds¼ cupMustard Seeds¼ cupFenugreek Seeds¼ cupTurmeric Powder2 tbspDried Curry Leaves20 piecesAsafetida Powder2 tbspTea MasalaIt is used to prepare flavored tea.Black Cardamom1 podBlack Peppercorns¼ tbspCardamom SeedsFrom 25 podsDry, Ground Ginger Powder1 tbspCloves4 piecesGround Cinnamon Powder1 tbspFennel seeds½ tbspCarom Seeds (optional)¼ tbspThere is a very large variety of spice mixes for side dishes such as curd based salad named Raita, appetizers such as Jal-Jeera and Chhach, sweet flavored milk named Thandai, and Indian street food named Chaat.There are also some other spices such as pickle masala, a combination of five spices named panch-poran used in eastern states of India. The list goes on according to the taste preferences and diversity in cultures.
BASIC Indian Gravies
Basic Indian GraviesGravy is the soul of Indian cuisine. Gravy is a thick liquid of saucy consistency that provides body and flavor to the curries and other food preparation. It provides the basic five tastes − bitter, hot, sweet, sour, and salty. In this section, we will discuss some popular gravies −White GravyA basic gravy that adds body to the curries.Ingredients −Chopped Onions300 gmGreen Cardamom2 piecesCashew nuts200 gmBay leaves2 piecesWater200 mlChopped Green Chilies2Ginger-Garlic Paste25 gmOil5 tbspSweet Yogurt200 gmPreparation −Put cashew nuts in boiling water for five minutes.Drain the water and put fresh water and chopped onions into it.Cook till onions turn soft.Drain the water and grind to fine paste.Heat oil in a wok.Add cardamoms, bay leaves, and chopped green chili.Add yogurt into it and cook for a while.Add cashew nut-onion paste and cook further till oil separates.Cut the heat and let it cool for storing.A variation named Yellow Gravy is prepared by adding turmeric and saffron and replacing green chili with yellow chili.Red GravyIt is tomato based gravy that introduces sour taste.Ingredients −Tomatoes1kgGinger Garlic Paste20 gmOnions500 gmGaram Masala10 gmTomato Puree250 mlChili Powder30 gmPreparation −Boil tomatoes by adding onions and whole Garam Masala till they turn soft.Blend them together till smooth.Add ginger-garlic paste, salt, red chili powder, and tomato puree in this mixture.Boil the mixture for 20 to 25 minutes.Yet another version of this gravy called Makhani Gravy is prepared with addition of butter 100 gm, 200 ml cream, and 2 tbsp fenugreek powder.Brown GravyIt is used as a base for preparation of meat curries.Ingredients −Chopped Onions1 kgRed Chili Powder30 gmTomatoes500 gmTomato Puree200 mlGaram Masala5 gmOil5 tbspPreparation −Heat oil in a pan.Add Garam Masala, chopped onion into it and cook till the onion turns brown and translucent.Add red chili powder, tomatoes, and tomato puree.Cook on medium heat till the tomatoes leave water.Grind this mixture into fine paste.Shahi GravyThis gravy is used in gourmet Indian cuisine.Ingredients −Cashew nut200 gmOnions50 gmAlmonds75 gmGreen Cardamom Powder5 gmPoppy Seeds25gmBay Leaves2Ginger-Garlic paste10gmGaram Masala1 tbspOil4 tbspPreparation −Boil cashew and poppy seeds together.Boil onion and almonds separately.Grind them to fine pastes.Take oil in a frypan.Add Garam Masala, bay leaves, and cardamom powder.Add all pastes except cashew-poppy seeds paste.Cook for a while on low heat by stirring occasionally.Add cashew-poppy seeds paste.Cook further for a couple of minutes and cut the heat.Yet another version of Shahi Gravy called Korma Gravy is prepared using 1 cup dried solid milk (Khoya) and 1 cup yogurt.Green GravyThis gravy is used in gourmet Indian veg and non-veg cuisine. Its main ingredient is coconut.Ingredients −Fresh grated coconut2 cupsFresh Chopped Cilantro with stems1 cupGreen Chilies4 piecesMint (Optional)¼ cupSalt½ tbsp.Ginger1 ½” piecePreparation −Put all the ingredients in a blender.Grind to fine paste of thick consistency by adding a little water.
Role of a Kitchen Manager
There's a bond among a kitchen staff, I think. You spend more time with your chef in the kitchen than you do with your own family.…Gordon Ramsay, British Chef and Restaurateur.Every commercial business needs effective communication and commercial kitchen is not an exception. Places like commercial food preparation units, communication is vital to execute the culinary operations successfully and smoothly.In the domain of commercial kitchen, if the right information is shared at the right time with the right person, it can help to increase kitchen productivity.Role of a Kitchen ManagerThe kitchen manager is a chief chef of the kitchen who is responsible for overall operation of the kitchen. Being the leader of a busy team, the kitchen manager needs to be quick at solving real problems occurring in the kitchen.The kitchen manager’s responsibilities include −Ensuring all food items are prepared and served according to the preparation unit’s recipes, portioning, cooking, and serving standards.Monitoring and controlling the inventory of kitchen items.Supervising the food preparation activities in the kitchen.Supervising if hygiene and cleanliness standards are met.Scheduling the staff according to the working time.Training the new staff.Monitoring equipment maintenance issues.Play active role in achieving the financial target of the food preparation unit.Creating food plans and budget plans for special occasions.Recording key pieces of information such as staff schedules, employee performance and attendance, food and beverage sale, customer’s lost and found, and duty reports in a timely manner.
Taking Orders and executing them in a restaurant.
Taking OrdersTaking orders from the customer or guests is a two way communication process. Let us say there are two persons, the guest and the server. The guests prefer to place order to a knowledgeable or qualified server. The server must −Be aware of basic food preparation, recipes of various food items on the menu.Have an eye for detail and accurate in recording the order.Know the slang/local words used by the customers.Be able to describe preparation in words shortly.Know the time required to prepare menu items.Know what accompaniments go well with each menu item and which menu items complement each other.Know the prices for each item offered on the menu.Be polite and friendly; but not casual.Not assume anything about the customer even if the customer is a frequent visitor.The customers often ask questions about the preparation of the food, serving size in case of beverages, pizza, and otherwise, filling and cooking types in case of sandwiches, subs, and pizzas, and toppings in case of pastries and ice creams. The server must record every detail by communicating with the guest clearly.Executing OrdersThe server manually hands over the order in the kitchen to begin preparation of the dishes. Once the order is in hand, the team work shows up in execution.The Chef de cuisine, the sous chef, the line chefs, runners, and other staff; all need to work harmoniously in the kitchen. They need to communicate clearly to avoid any unwelcomed outcomes in the process of food preparation as well as service of food.To avoid communication loopholes, each member of the kitchen staff must −Understand the role and responsibility of oneself as well as other team members.Be willing to share information and experiences with each other. It is important especially when the duty shift changes.Must know all the areas in the kitchen and the places of preparation equipment, serving equipment, and ingredients store.Be willing to support less-skilled or new staff member.Be able to deliver the best results in the least possible time.
Introduction to Cookery
Cooking is like painting or writing a song. Just as there are so many notes or colors, there are only so many flavors – it’s how you combine them that sets you apart.…Wolfgang Puck, American Chef, Restaurateur, and Occasional Actor.Food Production and its related operations are integral elements of hospitality management, hotel management, and restaurant businesses. It requires a skilled staff who can produce a wide variety of quality foods.In addition, the culinary staff of a hotel or a restaurant is also required to produce food in a large quantity. Let us start with understanding the basic term ‘Cookery’ in detail.What is Cookery?Cookery is an art and science of preparing food for consumption by using heat. Cookery is an age-old practice. A primitive human must have found a piece of meat or vegetable cooked in the bushfire by chance. He must have found it edible, chewable and easy to consume. Probably, he even must not have cooked deliberately until he knew how to create fire.The simplest method of cooking was holding a piece of meat or vegetable in the fire directly, which is still in practice, with a little sophistication. From the age-old cooking practices to cooking for fine dining, cookery has come a long way with the evolution of humans, their skills, diverse cultures, and the equipment. Today, cookery is an inseparable part of our lives that rules our tongues and hearts.Why Cook Food?We can have some foods in the raw form too, such as salads and fruits but we need to cook certain foods such as beans and meat to make them edible.In addition, if we eat some vegetables without cooking, they can transfer harmful bacteria or substances into our bodies. For example, uncooked beans contain anti-digestive enzymes. Uncooked capsicum (Bell Pepper) contains Capsaicin that can create burning of stomach lining. Cooking helps to destroy unwanted substances present in the food and unwelcomed effects of consuming it.There are many reasons behind cooking food. Some of them are −To make the food digestible.To kill any harmful bacteria present in it.To make appearance of the food pleasant.To change its physical and chemical form.
Kitchen Staff (Brigade de Cuisine)
The responsibilities of kitchen staff are as follows −S.No.Role & Responsibilities1Chef de CuisineMain cook. Overall management of kitchen and staff, supervising, creating new recipes, and training apprentice.2Sous ChefDeputy cook. Takes charge in the absence of Executive cook.3Chef TournantHas skills and knowledge of every section. Takes charge as and when required.4Chef Grade ManagerPrepares all cold savory food.5Chef SaucierPrepares sautéed items.6Chef PoissonierFish and Seafood cook. Prepares sea food dishes.7Chef PatissierPastry cook. Prepares cakes, breads, and pastries.8Chef EntremetierHot appetizers cook. Prepares soups and stocks.9CommisJunior cook.
Aish Merahrah (Egyptian Flatbread)
Aish MerahrahAish Merahrah is an Egyptian flat bread madewith 5-10% ground fenugreek seeds and maize.It is part of the traditional diet of the Egyptiancountryside, prepared locally in village homes inUpper Egypt.Aish Merahrah is similar to markouk, a Lebanesebread. The loaves are flat and wide, and usuallyabout 50 cm in diameter. The bread is made ofmaize flour that has been made into a soft doughthat is fermented overnight with a sourdoughstarter, shaped into round loaves that are thenallowed to rise or "proof" for 30 minutes beforebeing flattened into round disks that are thenbaked.They can be kept for days in an airtightcontainer. The addition of fenugreek seedsincreases the protein content, storage length anddigestibility of the bread.