A simple turkey for thanks giving

Thanks giving.
Good food and fun with friends and family.
And of course not to forget Turkey

I like all that fun with loved ones except the turkey part.
Its fun cooking that whole turkey in your oven. But the mess starts on the dinner table when carving it.
Thats why I cook it simple. Just the turkey legs.
Gives individual portions and no mess carving it.

Ingredients

• 4 turkey legs
• 15g dry tarragon leaves or thyme (the herb is your choice but any one) 
• 5g garlic
• seasoning to taste
• 50ml butter or oil

Procedure

• marinated the turkey legs with all the ingredients and set aside for atleast an hour before baking
• bake the turkey at no more than 160C/ 325F. till the internal temperature reaches 65C/150F
• pull out from the oven and baste it with butter.

In Kitchen With Dev: Beef Goulash

In Kitchen With Dev: Beef Goulash: "A good beef stew with some bread loaf or noodle... hmmm ! According to Wikipedia, Goulash (plural: goulashes) is primarily a soup, also exis..."

In Kitchen With Dev: Consommé a real Science and an Art

In Kitchen With Dev: Consommé a real Science and an Art: "Science was never confined just to labs.We don't realise it, but we do play with science every day at work, play or home.The understanding o..."

In Kitchen With Dev: Instant food - A convenience at a Cost

In Kitchen With Dev: Instant food - A convenience at a Cost: "Modern life style is all about easing everything around you. Technology has covered every aspects of our life. Talk about work or leisure.Ev..."

In Kitchen With Dev: Chicken Curry for American Kitchen

In Kitchen With Dev: Chicken Curry for American Kitchen: "Chicken Curry for American Kitchen Many request me for chicken curry recipe now and then. Before i share one, lemme tell you. Curry has cha..."

In Kitchen With Dev: Pancetta Wrap

In Kitchen With Dev: Pancetta Wrap: "Some recipes just comes of no where. The other day when slicing pancetta, a recipe popped out of my head. Why not use pancetta like a wrap?..."

Pancetta Wrap

Some recipes just comes of no where. 
The other day when slicing pancetta, a recipe popped out of my head.
Why not use pancetta like a wrap?


For those who don't know what Italian pancetta is ;
Italian pancetta is a type of dry cured meat, similar to bacon. It is pork belly that has been salt cured and spiced (nutmeg, pepper, fennel, dried ground hot peppers and garlic are often featured), and dried for about three months.


I wrapped some cubes of fillet and baked it. The product missed something. It was dry.
So my next task was to add that something to make it moist or creamy which can play around your mouth when you chew the meat.
To the filling i added some sauted mushrooms and to make it further moist, served it with demi-glaze. 
Had to be careful with the seasoning because all preserve meats are most  of the time salty.


Pancetta wrap

Ingredients

• Thinly sliced pacetta ham
• finely chopped button mushrooms sauteid with garic and onion
• 1inch / 2 inch beef cubes (depending on the size of the pacetta ham you have)
• 30ml demi-glaze

Procedure

• Fill the ham with mushroom filling and the beef cubes.
• roll it to form a wrap. Leave the ends open.
• Bake in the oven till the internal temperature is 140 f or 60 c
• Slice into half and serve with demi-glaze spooned on the wrap

Chicken Curry for American Kitchen

Chicken Curry for American Kitchen

Many request me for chicken curry recipe now and then.
Before i share one, lemme tell you. Curry has changed from what it used to be and what it is today.
Every country adds its own flavour to Curry.

Its obvious that it is difficult to find all the spices which goes into a curry. And also is difficult to really understand the role of each spice and the control over its flavour. You will have to do a lot of playing with these spices to understand them.

I am giving you a simple recipe with minimum ingredients. And most importantly to match American palate.

Ingredients

• 1 medium onion (finely chopped)
• 1 medium tomato (finely chopped)
• 15g garlic paste
• 30g curry powder
• 20g cilantro finely chopped
• 100ml heavy cream
• 30g butter

• 400g chicken 2inch dices
• 5g cumin powder
• 30g yogurt
• 15ml oil
• seasoning

Procedure

Marinate the chicken with cumin powder, yogurt, seasonings and oil.

bake it in oven till done.

On a pan or skillet. Saute garlic and onion in butter till soft.

Add tomato and cook for another 15min or till the fat starts to separate.

mix in the chicken cubes and cilantro. cook for 2minutes and mix in cream.

cook for a minute or two and serve it with steamed rice or Indian breads 

The Crowne Plaza Kitchen

New york cheese cake

Chefs special tortilla crust salad

Breakfast Mellon

Banana slice gateaux

Vegetarian Delight

 

Honey cured ham

Carving station

crowne Breakfast

Feta Cheese and asparagus lasagne

Instant food - A convenience at a Cost

Modern life style is all about easing everything around you.

Technology has covered every aspects of our life. Talk about work or leisure.

Even food thats on your plate is a product of the modern technology.

But all these come for a cost. The additives and the preservatives added to these product to keep up its shelf-life until it reaches your table.

Studies show that, Some modern synthetic preservatives have become controversial because they have been shown to cause respiratory or other health problems. Some studies point to synthetic preservatives and artificial coloring agents aggravating ADD & ADHD (Attention Deficit Hyperactive Disorder) symptoms in those affected.

But yet, instant foods are most popular both in household and commercial kitchens.
Products made from scratch are actually cheaper and most are better tasting. 

Chicken Nuggets 

Ingredients 

• 200g chicken breast
• 2 eggs (beat it and season it)
• Bread crumbs for crumbing
• seasoning
• oil for deep fat frying

Preparation

• clean and fine mince the chicken breast
• add seasonings
• shape it into small 2 inch patties or roll it into 4 inch fingers
• dip it into egg and then roll it into bread crumbs.
• deep fry till golden.

variation : Cheese filling in it will be a good option.

Consommé a real Science and an Art

Science was never confined just to labs.

We don't realise it, but we do play with science every day at work, play or home.

The understanding of science behind a recipe, procedure or ingredient is a key to a creation.

Right from adding salt into boiling water for eggs to using an egg in soups to clarify consommé.

Science of cooking is all chefs do to wow you every time.

Ever wondered why add oil while boiling a pasta?

Some applications are simple and some needs precision and instinct.

And most chefs work with these.

Of course these days we do have equipments and gadgets making kitchen life easier.

Yet, cooking is more about understanding the science than measurements.

Given an example

Consommé; the clear amber soup that you sip in wondering where all that flavour comes from.

Consommé is a type of clear soup made from a flavoured stock or bouillon that has been clarified by egg protein.

Shrimp Consomme

It takes year of experience and understanding to master the art of consommé making.

A consommé is made by adding a mixture of ground meats, together with mirepoix, tomatoes, and egg whites into either bouillon or stock. The key to making a high quality consommé is simmering; the act of simmering, combined with frequent stirring, brings impurities to the surface of the liquid, which are further drawn out due to the presence of acid from the tomatoes. Eventually, the solids begin to congeal at the surface of the liquid, forming a 'raft', which is caused by the protein in the egg. Once the 'raft' begins to form, the heat is reduced, and the consommé is simmered at a lower heat until it reaches the desired flavor, which usually takes anywhere from 45 minutes to over an hour. The resulting concoction is a clear liquid that has either a rich amber colour or a very pale yellow colour. It is then carefully drawn from the pot and passed again through a filter to ensure its purity, and is then put through a lengthy process where all of the visible fat is skimmed from the surface.

Beef Goulash

A good beef stew with some bread loaf or noodle... hmmm !
According to Wikipedia, Goulash (plural: goulashes) is primarily a soup, also existing as stew, usually made of beef, onions, vegetables, spices and ground paprika powder. The name originates from the Hungarian gulyás, the word for a cattle stock-man or herdsman. In Slovakia goulash is also popular and the word "guláš" means mishmash.


Friends trying to substitute paprika, careful, chili powder is definately NO!. Paprika gives that flavor and colour and has hardly any hot taste. You can throw in a spoonful in your mouth and still smile at your boss' jokes. 


Ingredients

• 750g boneless beef, trimmed and cut into 1-inch cubes
• 30g flour
• 15g butter
• 2 medium  chopped white onion
• 5g  garlic
• 15ml white wine
• 30g paprika
• 15ml vinegar
• 3 medium plum tomatoes chopped
• 5g caraway seeds, crushed
• 2  bay leaves
• 300ml beef stock
• 500g potato peeled and diced 1 -inch cubes
• 200g carrot peeled and diced 1 -inch pieces
• 5-6 cloves garlic
• salt and pepper to taste

Preparation

Coat beef cubes into flour with some seasoning
Bake the meat till well done
Saute onion and garlic in butter till light golden
Glaze it with white wine.
add the tomatoes.
Mix vinegar and paprika together and add it to the pan.
Keep the mixture moist, sprinkle some water if needed
Add caraway seeds and bay leaf.
Add Beef and the stock. Adjust the seasoning
Simmer till the meat is just cooked
Add the potatoes, garlic pods and the carrots. cook till the liquid reduces to a saucy consistency
serve it with some noodle or a loaf of bread

On request for my friend Bandaru Baburao

"Life is uncertain. Eat dessert first"

A restaurant once I visited read on its menu - "Life is uncertain. Eat dessert first"
People cherish dessert but are also scared of its calorie count.
Well, I always said. "Food is to be enjoyed, Not to be worried about"

Banana and cream melt

Ingredients

• 700ml Heavy Cream
• 250g Ripe Bananas
• 150g Cream Cheese
• 40g Gelatin sheets
• 110g Sugar 
• 3 drops vanilla essence 
• 100g blue berries + 10g sugar
• whipped cream and mint leaf for garnish

Procedure

Cook the blueberries with 10g sugar till its thick like a blueberry preserve and cool it. set aside.

Blend together heavy cream, bananas, cheese and sugar to a very fine and smooth mixture.

Soak gelatin in cold water for a minute till it gets soft. Squeeze it out and melt them on a low flame.

When the gelatin is melted, quickly whip into the rest of the mixture. Add vanilla essence.

Pipe them into greased molds. And allow it to set in refrigerator for about 2 hours.

Unmold it into a plate, place a spoonful of blueberry preserve.

pipe some whipped cream on top and finish it with some mint sprig.

For Boishali Sinha Massot. As i promised 

Pasta florentine

Thanks to the Italians for there pasta contribution to the world cuisine.
Pasta is categorized in two basic styles: dried and fresh. Dried pasta made without eggs can be stored for up to two years under ideal conditions, while fresh pasta will keep for a few days under refrigeration. Pasta is generally cooked by boiling.
Its obvious that most love going for dry pasta from stores.


Pasta Florentine

Ingredients (2 portions)

• 150g -  penne pasta
• 400ml - heavy cream
• 400g - canned spinach or fresh spinach
• 5g -  minced garlic
• 15g -  finely minced shallots or white onion
• 40ml -  dry white wine
• 10g - grated Parmesan
• Butter for cooking

Preparation


Boil the pasta with salt, strain and set aside.
Saute onion and garlic over a low flame, do not let them brown.
Glaze with white wine. once the wine evaporates add heavy cream.
Cook till the cream reduces to half the volume. Add half the spinach and cook for a minute or two.
Pull the mixture off the range, cool and puree very fine.
Return to the pan and add the remaining spinach. season it with salt and pepper.
Mix in the pasta. cook for a minute or two. 
Serve with sprinkled Parmesan on top. 


For my friends Boishali Sinha Massot, Harpreet Kahlon and Nishant Kalia 


Little variation with the recipe. Add some pecan halves at the end. Goes well.

Go green with Salad

Salads, not all enjoy it. 

But you still want it .

Food is to be enjoyed. so lemme give you a salad which is not just greens.

Baby Spring and Corn salad

Ingredients

A handful of spring mix

30g corn kernels or sweet corn

10g finely diced red pepper

10g grated carrot

freshly squeezed lime juice about a teaspoon

toss all together in a bowl with seasoning and serve immediately

Fish for health

Why bank on supplements for essential fatty acids like omega 3 when you can have them included in your diet?
Research prove that fish, especially saltwater fish, is high in omega 3 fatty acids, which are heart-friendly, and a regular diet of fish is highly recommended by nutritionists.


Modern day convenience offers you cleaned and readily available fish and fish products. Yet, i always preferred buying fresh. 
This morning i bought some sardine to try it out with the new sherry wine sauce i made.
sardines because of its bones, are not very popular on a plate.
But if you are the one who enjoys deboning fish on your plate then try this.


Pan seared Sardine with corn kernels and shanghai tips

Ingredients 


1 sardine (about 10cm long), cleaned off the head.
2g garlic paste/ a pinch or 2 if using granulated garlic
Oil to marinate and to sear the fish
seasonings
50g corn kernels 
10g tomato finely diced
2-3 shanghai tips

Preparation


toss the corn kernels and shanghai tips with chopped tomatoes in butter, add seasoning.
clean and marinate the fish with garlic, oil and seasonings.
sear the fish till golden brown on both sides and crisp.
i would recommend using a nonstick pan to avoid fish from sticking into the pan.
serve the fish with the kernels and shanghai tips.
you can also add a slice of lime while serving,


i was more interested in my sherry wine sauce going with it.
i wont be sharing the recipe of the sauce in here. But wouldn't mind mailing it to you.

Prawn curry for curry lovers

Google up for an Indian recipe, you will find hundreds around. Recipes differ from region to region, people to people and palate to palate. One of my favorite which in general most liked is using a cashew paste.
I always loved this recipe for it goes well both with Indian breads and also with any Indian rice preparations.

Ingredients (for 2 portions)

• u15 shrimps
• 20g butter for cooking
• 1 teaspoon (5g) cumin seeds
• 1 stick cinnamon (about 3cm long)
• half a medium onion roughly chopped
• half a medium tomato roughly chopped (make sure u use 5/6 tomatoes, no to tomatoes that have a little acidic taste)
• 50g cashew
• 2 - 3 dry red chilly (non spicy,) 
• 5g cumin powder
• 50ml heavy cream 

Method

I would recommend using a non stick pan. cashew paste sticks to bottom and you don't wanna burn them.

Melt butter and wait till it heats. sprinkle cumin seeds and cinnamon. allow them to brown a bit.

Add ginger and garlic paste, onions, tomatoes, cashews and chillies.

saute it for a about 5mins.

cool the mixture and make a very smooth paste. smoother ur paste is, smoother your curry would be.

Bring back the paste into the pan.. cook stirring constantly for about 10mins on a slow flame.

Add shrimps and stir for a minute or two.

Add water according to your desired consistency. 

Allow it to simmer for at least 15mins.

Whisk in cream just before you take off the range.

sprinkle cumin powder and give a mix. 

Vegetarian issue

 Vegetarian !!!!!

Do u have a vegetarian menu?

Every one guest out of twenty we receive in our restaurant is a vegetarian. Like about 5% !
people who eat selective or no meat.
those who practice of following a plant-based diet including fruits, vegetables, cereal grains, nuts, and seeds, mushrooms, with or without dairy products and eggs. Also have guest who are lacto-vegetarian, ovo-vegetarian, ovo-lacto vegetarian and vegans.


How many food outlets here in USA have menu designed for these group of people?
vegetarian menu ain't expensive, they in fact  go easy on your food cost unless you really wanna go crazy with ingredients.

Frites Burger for my restaurant

you simply can through in some vegetarian patties with lettuce, onion, tomato and slam it on a burger bun...
Bang! there u have a veg patty burger.


I have a staff who is vegetarian. i may not expect a vegetarian guest everyday, but do have this person in house working with us. Few days back i stuffed in some French fries, onion, lettuce and tomato between a bun with some sauces to go inside. Well, not just this person, others who tried also liked the idea. like i said, doesn't take much but now i have some choices for my vegetarian guests.

welcome aboard.

Lets have a platform for all chefs and friends for whom this industry is not just a profession but also a passion.


lets lay out a page where you and i can talk hospitality, discuss and appreciate cuisine.
a page that will chain us together for the flow of those limitless knowledge.