Easy and fun cooking: June 2012

About Easy and Fun cooking

The word ‘easy’ itself says presenting without any effort and difficulties. Here comes my blog that introduces a new style of cooking- effortless and full of fun and joy, so as the name. If you are one of those who really hate to cook, but love to eat, then you are not alone this year. Here is a very simple solution for all your worries. In fact it would be strange if I say that i was one of those on one or more occasion. So what’s the deal? Why does cooking make so many of us utterly miserable? There is a very well said line- “Motivation is what gets you started and habit is what keeps you going”. So here is correct time when you will really enjoy cooking and make your family happy with few easy recipes mentioned in this blog. With this book one would really start loving cooking as it would make you prepare the yummiest delicacy in a short period of time and tons of fun as well joy.

Ranjan Samal, Executive Chef at The Tamara Kodai, Kodiakanal, has emerged as an innovative and prolific chef who is using microgreens to enhance his dishes and create delicious yet healthy recipes.

Ranjan’s dishes and recipes have an innovative blend of microgreens, that have emerged as one of the hottest food trends in recent times for their numerous health aspects.

Born in Odisha and raised in Bengaluru, a multicultural city that is known for its amalgamation of different cultures, Chef Ranjan has always been intrigued by various mouth-watering dishes the city has to offer. In conversation with Sachin Kulkarni, Blooming Greens, Chef Ranjan talks about how his childhood at Bengaluru fascinated him to pursue a career as a Chef, his experiment with lotus leaf recipes, his innovative dishes, and his journey so far.

Always a passionate cook who loves to experiment with unique methods of cooking, Ranjan decided to prepare a signature dish while working at Tamara Kodai, and that is how he came out with a dish with the main ingredient as lotus leaves, which is a synonym of Tamara.

Another culinary practice that distinguishes Ranjan from other chefs is his use of microgreens in his recipes. He likes adding microgreens to the dishes he prepare because it makes the food more presentable and full of nutritional values that are good for health. Also, he likes the flavors the freshness of microgreens brings to his dishes. Besides using them for garnishing, Ranjan also uses microgreens as main ingredient in salad, sandwiches, and filling stuff in certain dishes. Ranjan always prioritizes on creating dishes that not just look good but taste amazing too.

Ranjan’s childhood in Bengaluru led him to go for a course in Hotel Management in Kolkata where people are passionate foodies and celebrate every festival with exotic food. It was at Kolkata where Ranjan first began to understand the various aspects of Food & Beverage (B&F) industry. Once he started his career as an Executive Chef, Ranjan got to know that besides being an excellent cook, a good Chef also has to be well-informed about other factors including human resources, food cost, labor cost, design, union rules, cleaning, and public relations etc.

Ranjan puts a lot of emphasis on food plating or as it is more commonly known as, food presentation. He likes to put his creativity in simple dishes making them more special and presentable to the guests. At times, guests find it surprising when they come to know that the dishes are the regular ones but prepared in a much better manner.

In every profession, there are ups and downs and Ranjan’s professional journey is also not untouched by the critics. Talking about his experience as a cook, Ranjan said that the kitchen is like a firework place where sometime you get burns, cuts, and scratches. However, you must always fulfill the guests’ demand with a smile. He said that even after putting a lot of efforts, you sometime get to hear not so positive feedback from the customers but instead of getting disheartened, you have to rework on the recipe and make it better.

When asked how he comes out with his innovative recipe ideas, Ranjan said that he often travels across the country to explore and learn about numerous types of spices India has got to offer. He has been bringing all such spices and is adding them to his unique dishes since the pre-opening .

WORLD OF COOKING

SALADS SOUP STARTERS

MAIN COURSE

DESSERTS AND OVEN FRESH

ALLSEASON BEVERAGES

India is a rich peninsular nation with diverse culture, tradition and cuisine. The name India origins from the Indus Valley Civilization which was prominent in the 3300 BC to the 1700 BC.

The Cuisines of India vary from region to region and the availability of different vegetables, spices, herbs, fruits, fish, meat and pulses. The method of preparation of dishes also vary from North to the South and East to West. The south Indian Cuisine uses a lot of coconut based dishes, while the north will have dairy based dishes and rich cooking. The southern region enjoys the seas and availability of fish.

Located in the tropical region, India enjoys the tropical fruits like jackfruit, cashew, papaya, pine-apple, mangoes and different berries. Apart from that, fruits like apples and grapes are found are found on the altitudes in India. Tea is plentily available in the northeastern India and Coffee and different spices in the southern.

Dairy products are plentily available and prepared in a very traditional way in almost every houshold in India. The famous produce from the dairy from Cow or buffalo Milk are Cottage cheese (Paneer), Khowa, Makhan (Butter), Ghee (clarified Butter), and Curd.

Methods for the lovers of the dairy products;

Paneer (Cottage Cheese): Cottage cheese is prepared by boiling milk and adding citric juice or fruit acid like lime and vinegar to cuddle the milk. This seperates the curds from the whey. The whey is then seperated out and the water is drained using a muslin clot. The excess water is also drained by using heavy weight. then added to cold water to get a better appearance texture and to soften. You can cut into the cubes of cottage cheese.

Cottage cheese is used in different cooking processes, as a starter or main course. You can also have it plain without any preparation.

Khowa: Khowa is prepared by first boiling milk in a heavy bottom vessel. A bit of lemon is added but that is optional. Then the flame is reduced and the milk it then heated on a slow flame stirring constantly to make sure that the milk is not burnt. Keeps stirring the milk till the milk forms into a lump and the sizzle stops. Then cool khowa. Khowa is traditionally used in the preparation of Indian sweets like burfis, pedas, etc. These sweets mark the joyful occassions and festivities in India.

Below are mentioned a few regions of India along with their dishes.

Maharashtra: Shrikhand, Vada Pao, Modak

Orissa : Rasabali, Chhenapodapitha

Karnataka: Bisi Bele Bhaat, Kesari Bath, Mysore Pak,

Goa: Vindaloo, Xacuti, Fish Curry , Prawn Balchao, Bibinca,Dodol,Cafreal

Gujarat : Thepla, Dhokla, Khandvi

Rajasthan: Dal-Baati-Churma, Lal Maas,Gatte

Punjab: Dal Makhani, Butter Chicken, Makke di Roti, Sarson de Saag, Amritsari Machchi and kulcha

West Bengal: Sarson ilish Mach, Baingan Bhaja, Aloo Posto, Rasgulla

Tamil Nadu: Appam, Dosa, Idli, Sambhar, Rasam, Chettinad Chicken, Pongal

Kerala: Avial, Malabar Parotha, Dal Payasam, Chicken Stew,Fish Molee

Kashmir: Dum Aloo, Mutton Rogan Josh, Kashmiri Pullao

COORG: Pandi Curry(Coorg Pork Curry), Akki Roti (RiceRoti ),Kada Mange Curry (Wild Mango Curry ), Koli Curry ( Chicken Curry ),Koli Nallamalu Fry (Chicken Pepper Fry ), Kummu Bharthathu (Mushroom Fry ) , KummuCurry , Baimbale Bharthathu, Nuputtu,Kadumbuttu, Khus Khus Payasa , Paputtu

UNIQUE GOA

Goa is the smallest state in India. The staple food in Goa is fish, rice and Fish curry which is abundantly harvested in Goa. Besides the staple food, there are other delicacies like Xacuti, Vindaloo, Sorpotel, Bebinca, Dodol, kokum Kadi (Sol Kadi) and many more. Most of the Goan cuisine is Coconut based and comprises of meat and sea food.

The most famous and locally available beverage in Goa is the Cashew Feni which is extracted and fermented from the Cashew apple. Coconut is also available in Goa which is extracted from the sap of toddy palms. Different types of port wine are also available in Goa. They are mostly sweet red fortified wines.

There are two major tourist seasons in Goa. One being the winter season in which the International tourists make appearance and the summer season where in Goa has lots of domestic crowd. The major industry of Goa is the Tourism industry in which almost 80 to 90 percent of the population is directly or indirectly linked to the tourism industry. The other industries are the mining industries, fishing industry and agriculture. Goa also has quite a number of pharmaceuticals, chemical and other industries.

The most famous churches are the Basilica of Bom Jesus, Se Cathedral and St. Cajetan. All these churches are in the Old Goa. People also visit the Viceroys arch and the museum in Old Goa. Old Goa was the prior capital of Goa during the Portuguese regime and the monuments manifested the glory of the Portuguese empire. The famous temples are the Mangueshi and Shantadurga.