chefraghugourmet embarked in recipes.bgkulinar , mahalo , TOI & bestcaliforniachefs news

1 spiny lobster (2 ¼ to 2 ½ pounds)
12 Fresh mushroom cups, diced
6 tbs Butter
2 tbs Lemon juice
Salt
4 tsp Chopped shallots
2 tbs Pernod
1 cup Chablis
1 cup Fish stock
2 tsp Minced tarragon
1 tsp Beef extract (glace-de-viande)
2cups Heavy cream
Cayenne pepper
Beurre manie
½ cup Whipped cream
Freshly grated parmesan cheese
Melted Butter
Lemon slices
Parsley or Watercress sprigs


If the lobster are uncooked, boil them and let them cool, split each one lengthwise and break off the claws, legs and feelers.Crack the claws to remove the meat but do not break the shell when extracting the body meat.Place meat on a cutting board, washout and clean each shell, then pat dry.

Dice the lobster meat into ½ to ¾ Inch cubes and reserve.In a large skillet sauté the diced mushroom caps in 2 tbs butter, sprinkled with 1 tbs lemon juice and little salt, cook for 4mts, then remove to a bowl.Add about 4tbs butter to the skillet and sauté the lobster meat with 2tsp of the chopped shallote, cook for about 2mts, then add pernod.Return mushroom to the pan and leave on back of stove or at room temperature.

In a saucepan combine the Chablis, fish stock, tarragon, beef extract and remaning 2 tsp of chopped shallots.Reduce this by half, then slowly add the heavy cream with constant stirring.Add beurre manie in order to obtain a thick sauce.Simmer for atleast 3mts, season to taste with remanini lemon juice,cayenne pepper to taste and salt.Reserve about one third of sauce in a bowl to be used making the glacage.Pour the remaning two thirds of the sauce over the lobster meat in the skillet and reheat at the simmer, then spoon the mixture into the cleaned lobster shells to fill them.

Return the reserved one third of the sauce to the saucepan and add the whipped cream.Just keep the sauce warm as you quickly blend, spoon equal amounts of this over each lobster, then sprinkle with parmesan cheese.To prevent the cheese burning and to creat a golden brown surface, dribble melted butter on the glacage. Place the lobster shells under the broiler (but not close to heat source) until a good colour is obtained garnisn with lemon slices and sprigs of parsley or watercress

Photograph by Lariat productions

By Chef Raghu, Executive chef, The Solitaire , Bangalore

Linguine pasta 60gm

Tomato red 100gm

Tomato sauce 50gm

Caper 10gm

Basil slice 10gm

Mozzarella bufalo diced 50gm

Ex. virgin olive oil 20ml

Garlic slice 10gm

Basil fried 1ea

Arugula lettuce 60gm

Zucchini grilled 50gm

Orange segment 60gm

Cheese provolone slice 40gm

Vinaigrette mustard 20ml

Tomato red 40gm

Tossed the salad garnish with provolone cheese, drizzle Ex. virgin oil black pepper meel.

Executive Chef Raghu and Master Chef Mohanlal with Relish varieties of kababs at the Kabab and Curry Food Festival In The Nawab restaurant of The Solitaire hotel, Bangalore. The food festival Started on 09/09/09 and it would be on till 27/09/09.







Master chef Mohanlal with Nawabi Nan,

The Kabab and Curry Festival offer an assortment of kababs and was aimed at promoting the traditional specialities of Punjab cuisine.

INGREDIENTS:
Butter 15 gr
Stone fruits (no stone) 750gr
Peaches, cherries, plums, 02 each
Eggs 3nos
Sugar 3 tblsp
Flour 3 tblsp
Salt 1 tsp
Vanilla sugar 1 tsp
Milk, warm 600ml

PRPERATION:
Butter ovenproof dish, Cover dish with a single layer of fruits, Blend eggs with sugar until pale
Add flour, Salt, Vanilla, Warm milk until smooth and Pour over fruits.

Bake in pre-heated 200 degree oven for 30 minutes or golden brown
Sprinkle with icing sugar/ice cream/whipped cream

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)

#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

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

2lb marmalade oranges, 2 sweet oranges, 1 lemon. 6pts water crystallized sugar. If making a thick marmalade always soak the skins in the given liquid 24 -26 hours. Wash the fruit, half them and squeeze out the juice. Shred the skins very finely with knife. Put the skins and juice into a basin and cover with five pints of water. Put the pips into a bowl and add the remaining pint of water. Allow to soak for 24-36 hrs. Put the fruit and water into preserving pan and add strained liquid from the pips. Bring slowly to boiling point, simmer gently for about 2 hrs or until the skins are perfectly tender. Measure the pulp and allow 1lb of sugar to each pint. Return to pan, add sugar and bring to boiling point in order to dissolve sugar. Stir frequently. When dissolved boil briskly, stirring, 15-20 minutes or until marmalade sets when tested. Pips are rich in pectin (this stuff sets the marmalade) should always be soaked in water and strained or tied in a muslin bag and boiled with the fruit. The first boiling, which takes place Before the sugar is added, should be slow and continue until the bulk has reduced by roughly one third. Less than one third may give a watery marmalade which will not keep. After the sugar is added simmer slowly until it is dissolved, then boil rapidly until a set is obtained. Setting may take place after 10-20 minutes depending to what extent the liquid was reduced in the first boiling. Over boiling after the sugar is added gives a syrupy marmalade with a poor flavour and colour. Allow to cool in the pan until a skin forms on top before putting into jars.

Note: Marmalade has a first setting point between 10 - 20 minutes, if this stage is allowed to pass it means prolonged boiling which reduces bulk and spoils colour and flavour. To test if the marmalade is ready to set, place a little of the liquid on a cold saucer and watch if it sets.

chefraghugourmet embarked in Twitter news http://bit.ly/10FZPH

Kumara Krupa Road
Near Race course road, Banglore: 560001
Tel:91-80-40443636 (extn 3034)
Fax :91-80-40443535
http://www.thesolitairehotel.com/

THE NAWAB is our favorite Indian restaurant!! The service is excellent and so is the atmosphere (calm, quiet and intimate) an other star is the food!! Never greasy or overly seasons… The food is distinctive, perfectly cooked and whenever you eat w/others there you will constantly dip into one another’s sauces just to try the lovely new flavours. The few dishes like Kachche gosht parda biriyani, Murg Angara, Dal nawabi & Chooza makhani are our signature dishes. This restaurant deserves for its style, service & food

NawabThali (lunch) – Rs 250*
The Thali consists of a Starter, veg / non veg dishes, rice and lentil items accompanied with assorted Rotis /Nan. To satisfy your we have a array of blissful desserts.

Afternoon Timing: 12.30 p.m to 3:30 p.m.
Have an unforgettable evening at the Nawab Restaurant and enjoy our delicious candlelight dinner, Including live Gazal music by skilled musicians (Except Mondays)

Evening timing: 7.00 pm to 11.30 p.m.
Dinner: We have a choice of Al-a-carte or special maharaja thali with Unlimited Kebabs & Food……………………

By G.Raghunathan (Executive chef of solitaire)

Chef V Vijaya Baskaran
Executive chef of Le Meridien Bangalore
Vice president for South India Culinary Association (SICA)







Mr. Taposh Chakraborty
Director
Boutique hospitality consulting



Chef Gregory lobo
with over 17 years of experience is currently Chef Patron, Fred’s Fine Foods, owner of the brands Kilo Kurry, China Express, Hot Chix and the Grill House. Gregory Lobo is also the Consultant Executive Chef, Unilever Food Solutions India. A hands-on professional, Gregory has created a variety of novel dishes for the establishments he has worked in, which have gone on to become bestsellers


Mr. Subroto Banerjee
General Manager,The Chancery Hotel



Mr. Stephen beale
Vice President at the Chancery Hotels





Chef Sunil Dhawan
Executive Chef at Grandeur hotel

I have received appreciation letter from IFCA BOARD from Chef Soundararajan P (secretary general-IFCA) , Chef Jugesh arora (President-SICA) and Chef V Vijaya baskaran (Vice president-SICA) for my culinary service at hospitality world-2008. It is a great sign of blessings http://www.ifca.in/

Hyderabadi kachche gosht parda biriyani (Dum Lamb Biryani )
An Innovative Idea and receipe of EXECUTIVE CHEF RAGHUNATHAN and prepared by MASTER CHEF MOHAN LAL from The Solitaire Hotel, Bangalore. This biriyani is cooked with Lamb & rice, cooked in dum with covered whole wheat flour flour dough

Ingredients
Onions - 4nos.
Oil and ghee in the proportion of 1:1 - 250ml
Mutton or lamb, diced - 1kg
Ginger paste - 1tbsp.
Garlic paste - 1tbsp.
Garam Masala Powder - 10g
Chilli Powder - 15g
Turmeric powder - 8-10g
Green chillies, chopped - 4-6nos.
Salt - To taste
Coriander, chopped - 1bunch
Mint, chopped - 1bunch
Yoghurt - 300ml
Saffron strands, soaked in hot milk – 10gm
India Gate Basmati Rice, washed and soaked in water for 20 min - 1kg
Juice of 1 lemon.

Method
Slice onions thinly, apply salt and keep aside.
saute with oil and ghee till golden brown, drain and keep aside.
Marinate the lamb with the above ingredients from 4 to 13 and the browned onions.
Pour the saffron, soaked in hot milk, over the lamb.
Place the marinated lamb in a thick bottom vessel
In a separate vessel,soak the rice for 10 mts and drain the water from the soaked rice and add it to the boiling water.Cook the rice seperate, strain it and spread it evenly over the marinated meat. Cover the pot and seal with whole wheat flour dough. Keep vessel on high fire for a few minutes.Transfer the pot to a hot oven for 20 mts.

Edward Bulwer-Lytton (1831-1891) 'Lucile' (1860)