Tawa Sabzi Masaledar

TAWA SABZI MASALEDAR

CLOUR: Orange red

GARNISH: Fried Basil leaf and Sun dried ginger

PORTION: 4 portions

Accompaniment: Rice/ Indian bread

S.NO	INGREDIENTS	QTY	UNIT
1	Potatoes	100	gms
2	Bell Pepper	50	gms
3	Okra	40	gms
4	Mushrooms	40	gms
5	Paneer	40	gms
6	Crushed Ginger garlic	25	gms
7	Yogurt, thick	30	gms
8	Red chili powder	10	gms
9	Turmeric powder	5	gms
10	Garam Masala	5	gms
11	Salt	to taste
12	Green chili	5	gms
13	Olive Oil	30	ml
14	Butter	20	ml
15	Kasoori methi	5	gms

METHOD:

* Boil the vegetables till they are 50% cooked.

* Mix the yogurt with ginger garlic paste, garam Masala, chili powder, turmeric powder and salt to form the marinade. Marinate the vegetables for at least 45 minutes.

 * Roast the vegetables in Tandoor oven and keep a side.

* Heat oil in a pan. Add crushed ginger garlic, Add Onion tomato Masala, Makhani gravy, Cook it for some time. Add fried vegetables a, toss it for some time. Add ground spices, add cashew nut paste, cream and chopped coriander leaves.

* Serve hot, accompanied with Indian bread or Steamed rice

Seafood Theme

SEAFOOD THEMED EVENT

How about seafood themed event? Need some ideas?

Well, here are some basic ideas and set up which I have done just last 2-3 times.

For table decor, I will suggest to go for simple white tablecloths, light blue decors, sand-colored napkins, blue colour under liners, sea-inspired candles and a few shells and starfish. 

Remember Ice and Seafood has a natural affinity. Whether it's a sculpture designed to hold
seafood, a centerpiece to suggest a theme, or simply a carving to enhance a bit more experience.

Scroll down to see the snaps to grab more ideas.

As I told Ice and Seafood has a natural affinity

Some fusion starters-Beer Steamed Muscles

You can also try the set up at seaside

Light White wine is the best combination for Seafood theme

Selection of Glass is very important

Water melon vodka cooler

Seafood Pate

Seafood Display

Thank You

Home made Chocolate Cars

HOME MADE CHOCOLATE CARS

Mango Sorbet

MANGO SORBET

CLOUR: Yellow

PORTION: 4 portions

Accompaniment: Mint leaves

S.NO	INGREDIENTS	QTY	Unit
1	Liquid Glucose	15	gm
2	Sugar	15	gm
3	water	40	ml
4	Mango Juice	250	ml

METHOD:

* Keep the entire mise place ready like Mango juice, sugar etc.

* Boil the water; add Sugar and then Liquid glucose. Beat it well in whisk so that the entire ingredient will mix well.

* Pour the mixture in Sorbet machine. Pour Mango juice slowly. Run the process for around 15-20 minutes.

* Serve cold in a Sorbet bowl with dry ice cubes (pour hot water on dry ice before serving). Garnish with mint leaves.

Tomato and Cheese with Pesto drizzle

TOMATO AND CHEESE WITH PESTO DRIZZLE

PORTION: 2 portions

Garnish: Black olive, olive oil

S.NO	INGREDIENTS	QTY	Unit
1	Tomato thick Sliced	120	gm
2	Mozzarella cheese	60	gm
3	Pesto Sauce	20	ml
4	Sliced Olives	10	gm
5	Fraise Lettuce	less than a	bunch
6	Extra virgin olive oil	20	ml

METHOD:

* Make Pesto sauce (Can follow the Pesto sauce recipe) and keep a side

* Cut the tomatoes in to thick round slices, and Mozzarella cheese I to triangles.

* Arrange the fresh tomato slices, mozzarella cheese ad fraise lettuce in a platter.

* Drizzle pesto sauce and extra virgin olive oil on the top.

* Garnish with Sliced Black olives.

Attended as a Chief Judge at Master Chef Chennai Competition

I’m really proud of myself, and happy that I entered in to this profession. I always enjoy the different flavors of my life. I am really thankful to all of you for reading my blog, and I promise I will try my best to entertain and give the best of my research. Here are some photos where I went to a Master Chef Competition Judgment. I must say the competition could not exist without the dedication and enthusiastic support of every individual. Judging at competition provides a unique opportunity to network with you people and gain knowledge.  

JUST READY FOR THE COMPETITION

EVERYBODY IS AT THEIR BEST

I AM ALSO INTERSTED TO KNOW ABOUT THEIR CULINARY PLAN

JUST YUMMY

CREATIVE

JUDGEMENT TIME

AT LAST I AM ADRESSING THE WINNER

THANK YOU