A step ahead with new assignment in culinary journey of chef raghu
INFANT’S HOSPITALITY
Reviewed by CHEF RAGHU
on
5:08 AM
Rating: 5
Reviewed by CHEF RAGHU
on
5:08 AM
Rating: 5
Reviewed by CHEF RAGHU
on
2:59 AM
Rating: 5
Ingredients:
Whip the cream to soft peaks and combine the chocolate, butter, on top of a double boiler over hot, but not simmering, water, stirring frequently until smooth. Remove from the heat and let cool until the chocolate is just slightly warmer than body temperature. To test, dab some chocolate on your bottom lip. It should feel warm. If it is too cool, the mixture will seize when the other ingredients are added.
Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. Sprinkle in the sugar and beat until soft peaks form.
When the chocolate has reached the proper temperature, stir in the yolks and gelatine. Gently stir in about one-third of the whipped cream. Fold in half the whites just until incorporated, and then fold in the remaining whites, and finally the remaining whipped cream.
Spoon or pipe the mousse into a chocolate cup. Refrigerate for an hour.
By G Raghunathan, executive chef of The Solitaire Hotel
Photograph by lariat
Reviewed by CHEF RAGHU
on
7:27 AM
Rating: 5
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Reviewed by CHEF RAGHU
on
3:56 AM
Rating: 5
INGREDIENTS
2 tomatoes
½ cucumber
1 capsicum
1 Red Onion, halved and thinly sliced
1/2 (10 ounces) package Romaine Lettuce Leaves
50 gm olives (black)
100 gm feta cheese
DRESSING
100 ml Olive oil
20 ml white vinegar
20 ml lemon juice
Salt to taste
10 gms white pepper powder
05gm Oregano
2 small cloves garlic
PREPARATION
Cut all vegetables and lettuce in segments and shave feta cheese and keep separate.Arrange vegetables with black olives in flat platter and sprinkle oregano.
Combine all dressing ingredients in a jar, cover tightly and shake vigorously.
Pour this dressing on the top of salad
Reviewed by CHEF RAGHU
on
4:32 AM
Rating: 5
Ingredients: 
Reviewed by CHEF RAGHU
on
3:43 AM
Rating: 5
Ingredients: Place chops on grid on covered grill 9 minutes or until instant-read thermometer
inserted into chops registers 160°F for medium or to desired doneness, turningonce
Pesto sauce: - Heat 1 tbs olive oil in pan over medium heat and cook the garlic until softened and add to a food processor along with pine nuts, basil, parsley, mint and process. Add the cup of olive oil while grinding and make it into smooth paste. Finally add lemon juice, salt and pepper to taste.
By G.Raghunathan ,Executive chef, Hotel Solitaire bangalore
Reviewed by CHEF RAGHU
on
8:22 AM
Rating: 5
Reviewed by CHEF RAGHU
on
12:31 AM
Rating: 5
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
Reviewed by CHEF RAGHU
on
6:54 AM
Rating: 5
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.
The Kabab and Curry Festival offer an assortment of kababs and was aimed at promoting the traditional specialities of Punjab cuisine.
Reviewed by CHEF RAGHU
on
6:19 AM
Rating: 5
Reviewed by CHEF RAGHU
on
5:07 AM
Rating: 5
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INGREDIENTS:Bake in pre-heated 200 degree oven for 30 minutes or golden brown
Sprinkle with icing sugar/ice cream/whipped cream
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Reviewed by CHEF RAGHU
on
4:56 AM
Rating: 5
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)
Reviewed by CHEF RAGHU
on
9:25 PM
Rating: 5
Reviewed by CHEF RAGHU
on
9:02 PM
Rating: 5
An Article of my mentor Chef Vijay baskaran in Voyagers World.
Reviewed by CHEF RAGHU
on
8:59 PM
Rating: 5
An article in express hospitality about SICA
Reviewed by CHEF RAGHU
on
8:55 PM
Rating: 5
Reviewed by CHEF RAGHU
on
8:48 PM
Rating: 5
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