Empowering Women: Overcoming Challenges in the Hospitality Sector by Haninder Sachdeva, CEO, Eight Continents Hotels & Resorts

In the realm of hospitality, women have long played a pivotal role in shaping guest experiences, managing operations, and driving innovation. Yet, despite their significant contributions, women continue to face unique challenges within the industry. From limited opportunities for advancement to persistent gender biases, navigating these obstacles requires resilience, determination, and a collective commitment to empowerment. In this article, we explore the challenges women encounter in the hospitality sector and discuss strategies for fostering inclusivity, promoting leadership opportunities, and empowering women to thrive in this dynamic field.

Understanding the Challenges

The hospitality industry encompasses a wide array of sectors, including hotels, restaurants, event planning, tourism, and more. Historically, women have been concentrated in certain roles within these sectors, such as housekeeping, front desk operations, and administrative positions. While these roles are essential to the functioning of hospitality businesses, they often lack the visibility and prestige associated with leadership positions.

One of the primary challenges facing women in the hospitality sector is the pervasive gender bias that can hinder their career advancement. Stereotypes about gender roles and abilities can influence hiring decisions, promotion opportunities, and workplace dynamics. Women may encounter unconscious bias during recruitment processes, performance evaluations, and team interactions, which can undermine their confidence and limit their professional growth.

Furthermore, the hospitality industry is known for its demanding schedules and fast-paced environment, which can present additional hurdles for women, particularly those with caregiving responsibilities. Balancing work and family commitments can be especially challenging in roles that require long hours, irregular shifts, and frequent travel. Without adequate support systems in place, women may find it difficult to achieve work-life balance and pursue career progression.

Despite these challenges, women in the hospitality sector are forging ahead, breaking barriers, and redefining traditional roles. Organizations and industry leaders have a crucial role to play in creating a more inclusive and supportive environment for women to thrive. This involves implementing policies and practices that promote gender equality, diversity, and inclusion at all levels of the organization.

Empowering Women: Strategies for Change

One strategy for empowering women in the hospitality sector is to provide mentorship and professional development opportunities. Mentoring programs can pair women with experienced leaders who can offer guidance, support, and career advice. By fostering meaningful connections and sharing insights, mentors can help women navigate challenges, build skills, and advance their careers within the industry.

Additionally, investing in leadership development programs can help women cultivate the skills and competencies needed to succeed in leadership roles. These programs can provide training in areas such as strategic thinking, decision-making, communication, and team management. By equipping women with the tools and resources they need to excel, organizations can help them overcome barriers and reach their full potential.

Another key aspect of empowering women in the hospitality sector is promoting diversity and inclusion in recruitment and hiring practices. This involves actively seeking out diverse candidates, eliminating bias from job descriptions and interview processes, and creating a welcoming and inclusive workplace culture. By embracing diversity, organizations can tap into a broader talent pool, foster innovation, and better reflect the diverse needs of their guests.

Furthermore, advocating for policies that support work-life balance and flexibility can help women juggle their professional and personal responsibilities more effectively. This can include offering flexible scheduling options, telecommuting opportunities, and parental leave policies that accommodate the needs of employees at different stages of life. By prioritizing employee well-being and flexibility,

organizations can attract and retain top talent, including women in the hospitality sector. Beyond organizational initiatives, industry-wide collaborations and advocacy efforts are essential for driving systemic change and addressing the root causes of gender inequality in the hospitality sector.

This can involve partnering with industry associations, educational institutions, and government agencies to promote gender diversity, advocate for policy reforms, and raise awareness about the importance of gender equality in the workplace.

Summing- Up

While women in the hospitality sector face various challenges, they also possess tremendous resilience, talent, and potential. By recognizing and addressing the barriers that women encounter, we can create a more inclusive, equitable, and empowering environment where all individuals have the opportunity to thrive. Through mentorship, professional development, diversity initiatives, and advocacy efforts, we can harness the full potential of women in the hospitality sector and drive positive change within the industry. Together, we can build a future where women are valued, respected, and empowered to lead in the dynamic world of hospitality.

Author

Haninder Sachdeva,

CEO,

Eight Continents Hotels & Resorts

The Elegant Technique Of Tactful Refusal by Saurabh Pande

A SOPHISTICATED APPROACH TO DECLINING REQUESTS IN HOSPITALITY AND SERVICE SECTORS

Welcome, fellow hospitality professionals, to an exploration of an often-overlooked aspect of our industry - the art of tactful denial. As experienced mavens in this bustling and vibrant sector, we are all too familiar with the central role customer satisfaction plays in our enterprises. Guests are the cornerstone of our operations, the vital life force that drives us forward. Our mission? To consistently deliver unparalleled service and thereby safeguard the esteemed reputation of our industry. Amidst this rewarding, though challenging journey, we often encounter a common and timeless axiom, "YOU CAN NEVER SAY NO; BUT YOU SHOULD KNOW HOW TO SAY NO"

In the ever-evolving landscape of hospitality, we frequently come face-to-face with situations where fulfilling every guest request isn't feasible. Various factors, from operational constraints to unexpected circumstances or policy restrictions, may necessitate a polite refusal. But here's the catch - it's not about the refusal itself, but how we convey it. The tact, diplomacy, and elegance with which we navigate these situations can significantly influence our guests' perceptions and their overall experience.

Through the lens of this article, we aim to journey together through the nuanced art of respectfully declining requests while maintaining the highest standards of service. Consider this piece a roadmap, providing you with strategies to strike a balance between catering to guests' expectations and adhering to our establishment's operational limitations.

This article will focus on refining the methods of refusal, ensuring they don't undermine the guest experience but instead, elevate it. Our goal? To create a harmonious blend of guest satisfaction and operational efficiency. As we delve into the depths of this topic, we will unveil ten practical and effective strategies. Each one will serve as a stepping stone towards mastering the art of tactful denial, a skill that ensures your guests always feel valued and respected, even when certain requests cannot be met.

So, let's embark on this enlightening journey, as we uncover these ten key strategies of denial, each one a powerful tool to transform potential negatives into opportunities for amplifying guest satisfaction.

• Use Positive Language: Instead of focusing on the negative, try to use positive words when talking with guests. For example, if a guest wants to bring a pet, which we don't allow, instead say, "We can recommend some nearby pet-friendly accommodations that might suit your needs." This shows respect and consideration even when you have to say no.

• Offer Alternatives: When you have to deny a request, suggest other viable options. This shows empathy and underscores your dedication to their experience. For instance, if a guest wants a poolside room that is unavailable, propose a room with a garden view as a pleasant alternative.

• Be Clear and Direct: Avoid unclear phrases or promises that can't be kept, as they lead to confusion and disappointment. For instance, if a guest requests late checkout but it's not possible due to peak season, explain the situation clearly to avoid misunderstandings.

• Show Understanding: Truly understand and acknowledge guests' feelings when explaining why their requests can't be fulfilled. If a guest is upset because the spa is fully booked, empathize with their disappointment and suggest alternatives like local wellness centers.

• Remain Professional: Stay calm and professional, even when dealing with difficult situations or guests. For example, if a guest is angry because of a reservation error, handle the situation with grace, apologize, and offer a solution.

• Train your Team: Make sure your entire team knows the hotel's policies and procedures. This empowers them to handle tricky situations confidently. For example, when a guest demands a refund that goes against the hotel's policy, a well-trained staff member will handle the situation tactfully.

• Listen Actively: Give your full attention to guests' concerns and acknowledge them before providing your solution. If a guest complains about a noisy air conditioner, listen carefully to their problem, apologize, and then explain the steps you'll take to resolve it.

• Pay attention to your Tone: Your voice tone can greatly influence the message you're trying to convey. It's important to ensure your tone matches the words you're speaking. For example, when informing a guest that their room isn't available for early check-in, use a sympathetic and calm tone. This shows that you understand their anticipation and are not just mechanically enforcing rules.

• Be mindful of your Body Language: Facial expressions and gestures also play a significant role in communication. They should be in harmony with your spoken words to avoid any miscommunication. For instance, when explaining to a guest why a certain service is unavailable, maintaining eye contact and having an open posture can demonstrate sincerity and willingness to help, even in undesirable circumstances.

• Practice Difficult Situations: Boost staff confidence in handling tough conversations by role-playing different denial scenarios. This helps staff to be prepared and handle such situations effectively. For instance, rehearse a scenario where a guest insists on an early check-in which isn't possible, so staff know how to respond politely and professionally.

As we wrap up this exploration into the subtle art of saying "NO" in the hotel industry, let's reflect on what we've learned. These strategies we've discussed aren't just about learning to say ' NO '. They're about how to do it in a way that upholds our reputation, keeps our guests happy, and allows us to run our businesses effectively.

Turning down a guest request doesn't mean we're letting our guests down. With a bit of empathy and creativity, we can turn these moments into opportunities to impress our guests even more. These moments can help us build stronger relationships with our guests and make them feel valued and understood.

The result is a guest who leaves our hotel feeling satisfied and cared for, despite not having all their requests met. These positive experiences often lead to guests returning and recommending our hotel to others, which is a win for everyone.

These are the core lessons that I hope you take away from this discussion. As you continue on your journey in the hospitality industry, I hope these lessons will guide you and help you find success. Remember, it's not just about saying ' NO '; it's about saying ' NO ' in a way that says 'YES' to exceptional service, strong guest relations, and a successful business.

To encapsulate, this article aims to provide a foundational understanding of developing assertiveness, focusing specifically on the vital competence of articulating a respectful 'NO'. As you progress in enhancing this skill, it is imperative to always uphold the values of professionalism, modesty, and graciousness in your communications, which will result in a more effective and engaging dialogue. The path toward self-confidence is indeed a continual journey that necessitates ongoing improvement and personal development.

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SAURABH PANDE

EXPLORER, MASTER TRAINER AND FACILITATOR

CERTIFIED LEARNING AND DEVELOPMENT MANAGER

Saurabh Pande, hailing from Lucknow - the charming city of Nawab’s & Kebab’s; is a passionate hotelier carrying an impressive 20+ years of experience under his belt. With a decade each spent mastering the art of F & B Service, and Learning & Development, he has emerged as a dynamic Hotelier, Certified Master Trainer and Facilitator, and Certified Learning and Development Manager.

Saurabh's diverse interests include reading, penning thoughts, and singing. Forever fuelled by curiosity, he loves exploring new avenues and delving into the hidden depths of topics that interests him.

Saurabh Pande’s Linkedin

More by Saurabh Pande

Eclat Insights | The Netflix 'Play Something' Feature & What You Should Now Start Offering Your Guests

There is enough research to show that more choice, does not mean more happiness. Psychologists David Myers and Robert Lane, conclude that the current abundance of choice often leads to depression and feelings of loneliness.

That is why Netflix created 'Play Something'

When you hit the ‘Play Something’ button, you’ll be instantly met with a series or film we know you’ll love based on what you’ve watched before. Or with one more click you can ‘Play Something Else’ and get:

• A brand new series or film,

• A series or film you’re already watching,

• A series or film on your list, or

• An unfinished series or film you may want to revisit.

WHY IS IT RELEVANT TO THE HOSPITALITY & SERVICE INDUSTRIES

We love to shower our guests with choices. The more the better. From pillow menus to tea menus, sleep menus, spa menus to the already every expanding buffet and In-Room Dining menus, guests now have an array of choices. The list is endless and the choices are increasing every day.

As we mentioned in the insight - 'The last best experience that your guest has anywhere becomes the minimum expectation for the experiences they want with you', your guests hope to get what they have experienced and liked anywhere.

Do you have an 'Awesome Anything' process in place?

ACTIONABLE INSIGHTS

• 'Awesome Anything' is the one thing you are absolutely certain that your guest will like when they say "bring me anything".

• It is a list of things that are presented to the guest, in order, if they do not like the first thing suggested.

• All suggestions are one at a time. Multiple suggestions are not offered in one go.

REAL-WORLD EXAMPLE

• Imagine a simple interaction in a restaurant. Let's assume the server knows the guest name and remembers to use it. #[[connected topics]] "Good Evening Ms Bose, welcome to Friday's. What can I get you today?" she says. "Anything" replies Ms Bose. "Coming right up"

• The server brings the guest a dish, a drink and a little something sweet. It is perfect.

Want to make this WOW?

• Remember your guest preferences and history. You can use old-school index cards or the latest CRM & AI, but do it. Surprise them with something they knew they craved but were not able to ask for, something from their childhood, or mum's kitchen.

• We know this is an ideal version, but let it be a starting point for your conversation on this. Instead of bringing the dish right away, you could do an elevator pitch for the dish.

Prabhjot

Bedi

is an Hospitality Ideator. A process innovator, trainer, and professional speaker, he has worked with the Taj Group of Hotels, conducted training programs for hospitality leaders, launched a National Council Accredited Hospitality Institute as Principal, successfully launched and sold three hospitality businesses. He now assists hospitality leaders and educators in creating superlative services and products. He also edits the very popular www.hospemag.com - the largest hospitality career e-mag

Ingredient Ideology | The Adorable Dragon Fruit By: Dr. Kaviraj Khialani- Celebrity Master Chef.

The Adorable Dragon Fruit

Dragon fruit is also known as “pitaya” or “strawberry pear”. Dragon fruit grows on a climbing cactus plant that can grow from 15-20 feet high and can live for as long as two decades. The flower buds of the fruit are edible when cooked. Dragon Fruits are native to Southern Mexico and across Central and South America. The name 'dragon fruit' is derived from its unique appearance, where the spikes resemble fire and the scales resemble that of a dragon, as depicted in Chinese mythology. Dragon fruit is a fruit of many names, known as pitaya and pitahaya depending on genus, as well as strawberry pear and even night blooming cereus.

Dragon fruit can be considered as a superfood being low in calories but high in fibre, antioxidants, phytonutrients, vitamins and minerals, and containing healthy fatty acids and probiotics. Antioxidants are essential to protect cells from free radical damage, which cause chronic disease and ageing. Some of the major antioxidants found in dragon fruit are betacyanins, betaxanthins, hydroxycinnamates and flavonoids. According to a research article published in the World Journal of Pharmacy and Pharmaceutical Sciences in 2018, the antioxidant activity of the fruit can be helpful in preventing inflammatory conditions such as gouty arthritis. Hydroxycinnamates have proven anticancer activity, while flavonoids are linked to better brain health and reduced risk of heart disease.

To choose a ripe dragon fruit, look for bright, even-coloured skin. A few blemishes on the skin are usual, but if the fruit has a lot of flaws, it may be over-ripe. Hold the dragon fruit in your palm, and try pressing the skin with your thumb or fingers. It should give a little, but shouldn’t be too soft or mushy

Dragon fruit is rich in phytonutrients and antioxidants, including good amounts of carotene and vitamin C, and its nutritional and antibacterial properties have been studied for their ability to improve digestion, strengthen the immune system, and boost energy levels. Dragon fruit has high water content (about 80% water), and is a good source of iron, magnesium, B vitamins, phosphorus, protein, calcium, and fiber. The fruit’s edible seeds are also nutritious, as they are high in polyunsaturated fats like omega-3 and omega-6 fatty acids, which have been shown to lower the risk of cardiovascular disorders

Dragon fruit is best used raw and slightly chilled, but can also be cooked, such as grilling with a sprinkle of chili powder to balance its sweet flavor. Slice the fruit lengthwise and scoop out the flesh, or quarter it and peel off the leathery skin entirely, as it can be bitter. Dragon fruit is commonly blended in smoothies, or juiced for beverages and cocktails. It can be used to make jams or flavor ice creams, sorbets and other desserts, while syrup made from the fruit is often used for colouring pastries and candies. 

The soft yet dense texture will hold its shape nicely when cut, so it can be diced into fruit salads with papaya, coconut, mango, guava or kiwi. It can also be used in Savory salads, and pairs well with seafood, such as scallops and white, flaky fish. Ripe Dragon fruit can be kept at room temperature for a few days, or refrigerated in a sealed container for prolonged use. Fresh, cut segments will keep in a sealed container in the refrigerator for a day or two. Dragon fruit can also be sliced or cubed, then frozen for future use in blended or pureed applications.

Here are a few Health Benefits of Dragon Fruit:

1. Dragon fruit is considered good for the eyes, bones, teeth and skin.

2.Dragon fruit offers good support to our digestive system since it is high in fiber content, also aids in weight loss if consumed wisely.

3.Dragon fruit is a great immunity boosting ingredient and a fruit which can be had regularly due to good quantities of vitamins and minerals present in it.

4.Dragon fruit is also regarded as anti-aging since it has anti-oxidants which work against the free radicals and makes our skin tighter and younger look wise.

5.Dragon fruit also helps prevent cardio-vascular diseases, lowers cholesterol levels and helps reduce high blood pressure.

6.Dragon fruit is also anti-inflammatory and also supports our nervous system as well since it is high in vitamin B levels which aid in the formation of nerve cells and healthy fats for proper conductive signalling.

7. Dragon fruit is also heart healthy food, good in vitamin A and vitamin C content, also helps cure constipation issues.

8. Dragon fruit helps keeping the kidney clean and de-toxified and it also beneficial for our bone health as well.

9.Dragon fruit has also been regarded as a stress buster, due to its attractive look and eye appeal it is also a mood enhancer and works well to manage stress levels as well.

10.Dragon fruit is also regarded as good for the health of our hair and it supports good development of hair in our body and also strengthens hair growth.

Here are a few recipes with Dragon Fruit being incorporated into various cuisines and methods of cooking/ applications:

Recipe-1] DRAGON FRUIT WALDORF 

Ingredients:

For the base of the salad:

Assorted lettuce leaves-1 cup [Iceberg/Lollorosso/ Cos/ Romaine]

For the body of the salad:

Green apples/red apples-1 no, do not peel, cut into cubes.

Dragon fruit- 1 no, peeled and cut into med size cubes.

Celery- 2 stalks, cut into ½ inch pieces

Walnuts- 8-10 no. roughly cut.

For the dressing of the salad:

Mayonnaise- 1 cup

Mustard paste-1/2 tsp

Salt and pepper to taste

Lime juice-2 tsp

Mint leaves- 6-8 no.

For the garnish of the salad:

Assorted herbs/ nuts/ seeds/ micro-greens

Method:

1. Pre-prep all the ingredients for the salad recipe.

2. Clean, wash/rinse the lettuce leaves, place them in ice-cold water to maintain their freshness.

3. In a mixing bowl, combine together the ingredients for the dressing and mix well, I also tried using greek yogurt in place of mayonnaise and it turned out to be yummy as well.

4. Just before serving, add in the body of the salad into the dressing and give the salad a nice toss and mix.

5. Check for seasoning and adjust accordingly, arrange the drained and pat dried crispy lettuce leaves on a salad plate and portion the tossed salad on it and garnish appropriately and serve.

Recipe-2] MARINATED DRAGON FRUIT SALAD

Ingredients

For the base of the salad:

Assorted lettuce leaves-1 cup [ Iceberg/Lollorosso/Cos/ Romaine]

For the body of the salad:

Dragon fruit- 1 no, peeled and cubed

Fresh pineapple- 3-4 slices, cubed

Apple- red or green- 1 no, cubed

Chickoo- 2 no, peeled and cubed

Grapes- 10-12 no

Berries- ¼ cup any variety

For the marination cum dressing:

Honey-2 tbsp.

Lime juice-2 tbsp.

Mint leaves- 10-12 no

Ginger juice- 2 tsp

White wine-2 tsp- optional

Raisins- 10-12 chopped

Dates- 3-4 no puree

For the garnish of the salad:

Toasted flax seeds/ melon seeds/ pumpkin seeds- 2-3 tsp

Micro-greens/ fresh herbs.

Method:

1. Pre-prep all the ingredients for the marinated dragon fruit salad.

2. Prepare the base of the salad, clean, wash- rinse and place in cold water.

3. In a mixing bowl, assemble the ingredients for the marination cum dressing and give it a nice mix.

4. Add in the fruits as desired and mix, place in a cool place/ chiller/ fridge etc for around 20-30 mins.

5. Give the fruits a nice toss one more time and portion them on a bed of crispy lettuce leaves on a salad plate/ bowl.

6. Garnish the salad with toasted seeds/ slivers of almonds/ nuts/ micro-greens etc and serve.

Recipe-3] DRAGON FRUIT & PRAWN COCKTAIL SALAD

Ingredients:

For the base of the salad:

Assorted lettuce leaves- 1 cup preferred to use iceberg lettuce

For the body of the salad:

Dragon fruit- 1 no, peeled, cubed

Prawns- 12- 16 no, shelled, de-veined and washed.

To blanch/cook the prawns:

Water- 500 ml

Onion-1/2 no sliced

Bay leaf-1 no

Peppercorns-3-4 no

Celery stalk- 1 no cut

Lime slices- 2-3 no

White vinegar-1 tsp

Salt-1/2 tsp

For the dressing of the salad:

Mayonnaise-1 cup

Capsico/ tabasco sauce-1/2 tsp

Salt and pepper to taste

Lime juice-2 tsp

Tomato ketchup-2-3 tsp

Brandy/rum-1-2 tsp optional

Parsley-2 tsp chopped

Shallots- 3-4 chopped

Celery-2 tsp chopped

Gherkins/ olives- 2-3 tsp chopped

For the garnish of the salad:

Assorted fresh herbs/ boiled sliced egg/ black or green olives

Method:

1. Pre-prep all the ingredients for the dragon fruit and prawn cocktail salad recipe.

2. Start with the poaching/blanching/ boiling of the prawns first by assembling the listed ingredients into a saucepan/open pan and allowing it to come to a boil, simmer it, add the cleaned prawns into the pan and cook it for 6-8 mins, refresh with cold water, slice them 1 x2.

3. In a mixing bowl, combine together the ingredients for the dressing of the salad and add in the prawns and dragon fruit and give it a nice mix. Allow chilling until used.

4. Just before serving it, use transparent martini/ cocktail glasses for better eye appeal, arrange ice-berg lettuce in the glasses, layer up the chilled salad and garnish appropriately and serve immediately.

Recipe-4] DRAGON FRUIT DELIGHT

Ingredients:

Dragon fruit- 2 no, peeled and cut roughly

Ginger juice- 2 tsp

Lime juice- 2 tsp

Sugar syrup- 2-3 tbsp.

Cashews-2 tsp chopped

Lychee crush- 2 tsp

Tender coconut/ malai- 2 tbsp. chopped

Coconut Water- ½ cup

For garnish

Mint leaves- 6-8 no

Cherries- 2-3 no

Method:

1. This recipe is about preparing small shorts with dragon fruit in the form of a juice / healthy sips.

2. Pre-prep all the ingredients as listed above and can be adjusted as desired/ as per taste.

3. Using a jar of a mixer-grinder/ food processor, combine together the dragon fruit with all the other ingredients as listed and give it a nice churn and process it.

4. Remove into a bowl, check for the balance between sweetness and flavor and adjust it accordingly. At times I also avoid the sugar element in this shot drink and prefer without sugar as well.

5. Just before serving the refreshing shot drink, portion it into small glasses, garnish it as desired and serve.

Recipe-5] FUSION FIRNI WITH DRAGON FRUIT

Ingredients:

For the Firni mixture:

Milk- 500- 750 ml

Rice paste- 2-3 tbsp.

Green cardamom powder- ½ tsp

Sugar- to taste

Condensed milk-1/4 cup

Mava- 2-3 tsp

Raisins- 2-3 tsp chopped

Almonds- 2-3 tsp chopped

Cashews- 2-3 tsp chopped

Dragon fruit- 1 no, peeled, cubed

Mint leaves- 8-10 no

Glazed/tinned cherries- 3-4 no

Fruit cocktail tin- 1 cup, assorted tinned fruits can be added too.

Rossogulla- 2-3 no, sliced for the fusion touch in the Firni.

White chocolate- ¼ cup either shavings/ chips/ melted.

Method:

1. Pre-prep all the ingredients for the fusion Firni recipe.

2. In a saucepan combine together the milk, rice paste, sugar, elaichi powder and cook for 12-15 mins on a low flame, keep stirring.

3. Add in mava and condensed milk as it starts cooking, and continue to cook for another 8-10 mins on a low flame. Turn off the flame and cool.

4. Add in the white chocolate, mix and chill. Now it’s time to layer the dessert.

5. Using dessert glasses, cups start with the layering of the white chocolate Firni, place the dragon fruit, sliced rossogulla, assorted fruits, nuts and repeat the layers.

6. Chill the dessert for 2- 3 hours and then garnish and present the wow some dessert with dragon fruit combined in a white chocolate flavoured Firni.

Recipe- 6] THAI STYLE CHICKEN AND DRAGON FRUIT TOSS

Ingredients:

Oil-2 tsp

Lemongrass- 3-5 pieces

Fresh basil leaves- 6- 8 no

Galangal/ Thai ginger- 2 tsp cut

Thai red curry paste- 2 tsp

Water-1/4 cup

Coconut milk- ¾ cup

Salt to taste

Boneless chicken cubes-1 cup

Corn starch solution-2-3 tsp to thicken up

Sugar-1 pinch

Dragon fruit- 1 no, peeled and cubed

Lime juice- 2 tsp

Base of assorted lettuce leaves/ purple cabbage- 1 cup

Garnish with olives/ gherkins/ parsley/ basil/ nuts/ seeds.

Method:

1. Pre-prep all the ingredients for the recipe as listed.

2. This recipe combines a cooked thai version of chicken in a coconut sauce, thickened up and cooled then tossed with dragon fruit and served.

3.Heat oil, add in the lemon grass, galangal, basil, red curry paste, a little water, and cook for a few seconds, add in the chicken cubes, allow to simmer and cook for 6-9 mins.

4.Add in the thick coconut milk and mix well. Cook for another 3-4 mins, thicken up a little with corn starch solution, add salt to taste, once done, turn off the flame and allow to cool.

5. This can be served like a cold appetizer, salad, starter as well. Toss the dragon fruit with the chicken just before serving and add some lime juice, fresh herbs for garnish, portion it into glasses/ bed of fresh lettuce/ purple cabbage leaves or even a small empty coconut shell could be used for presentation.

Brief About The Writer:

Dr. Kaviraj Khialani- Celebrity Master Chef, is a Mumbai based Author, Writer, Healthy Eating - Lifestyle Specialist, Food Designer, Academician & having mastered over 33 International Cuisines, is also a Food & Beverage Consultant. He has worked with esteemed properties like the Taj Group of Hotels, Kuwait Airways to name a few, he has been awarded several Global and National Awards for his outstanding performance in his chosen field he loves to share his knowledge and experience of over 2 decades with the Food & Hospitality Industry.

Ingredient Ideology The Sensational Sausage By: Dr. Kaviraj Khialani- Celebrity Master Chef.

The Sensational Sausage

The concept of sausage is quite an old one and goes back to historic times in our culinary heritage where this term Sausage can refer to the loose sausage meat, which can be formed into patties or stuffed into a skin. When referred to as a product it is usually cylindrical and encased in a skin or a casing. Sausages have also been said to have probably been first been invented as a means of preserving blood, offal, and small scraps of meat in convenient edible containers, the stomachs, and intestines of the slaughtered animals.

While it is also said that the word “Sausage” was first used in English in the mid-15th century, spelled “sawsyge”. This word came from Old North French saussiche (Modern French saucisse)”. The French word came from Latin salsica (sausage), from salsicus (seasoned with salt). The earliest known reference to sausage dates to Greece in the eighth or ninth century BC. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans and most likely with the various tribes occupying the larger part of Europe.

While sausages may have begun in frugality, they had already evolved into delicacies worthy of a gourmet’s attentions. Pork is the meat most commonly used to produce sausages. Hot dog or frankfurter, frank, or wien is a cooked sausage, traditionally grilled or steamed and served in a partially sliced bun. Pork and beef are the traditional meats used in hot dogs. 

Less expensive hot dogs are often made from chicken or turkey, using low-cost mechanically separated poultry, and while the sausage is also defined as a type of meat product usually made from ground meat, often pork, beef, or poultry, along with salt, spices, and other flavorings. Other ingredients such as grains or breadcrumbs may be included as fillers or extenders.

Though we also relate to forcemeats in association with sausage making with a variety of components and formulae which form a part of their composition have been helping create and prepare varied types of sausages around the world over the years which have been used in a number of ways in our culinary repertoire.

A Few Culinary Uses of Sausages:

While there are loads of sausages around the world for us to enjoy and relish in various recipes/ cooking styles and combinations, some of the most commonly used options with sausages are as below:

1. Sausages have been popular on a Breakfast table: A variety of sausages are used for breakfast be it English breakfast, American or the contemporary to the new world cuisine varieties, sausages are able to find their right place in grilled forms, saute, and cooked up on a hot griddle and dished out with eggs, baked beans etc. from hot dogs to frankfurters and the long list of international sausage varietals there have been a number of them being used. Some of the famous ones have included black pudding sausage and Scottish varieties being served for morning munchies.

2. Sausages are good to go in Soups, Salads, Stir-fries: Sausages are ideal to be used in a number of gourmet delicacies add them to your favorite choice of soup with veggies ideally with potatoes and some herbs, have them in the form of a broth with veggies in a well-flavored stock. Add sausages to your salad bowls, grill them, pan fry them, use the smoked varieties as well to add that special punch into a salad with a nice tart dressing to compliment it. Sausage stir-fries in combination with veggies, pulses, legume options, greens, beans, root veggies, etc also turn out to be good for brunch options.

3. Sausages in Baked & Roast dishes: Lace them in combination with choicest veggies and complimenting options in a creamy white sauce with cheese and set it into a baking dish, layer it with a twist of taste flavors, with pasta, noodles, rice, bread, and potatoes, etc. it turns out to be a yummy delight the moment it is browned at the top and has a nice crusty cheesy look. It has also been observed that sausages have also been a part of roast preparations be it a poultry roast like stuffed roast chicken with a stuffing of bread, herbs and sausages, or be it a roast turkey as well. A variety of sausages have been adding their delectable and robust flavor into roast preparations as well.

4. Sausages in bakery products: Baking variety of goodies with sausages is a great thing to do, talking of the varieties of pastry options, puff pastry, flaky pastry, shortcrust pastry, filo pastry, etc somehow they are all able to adapt themselves well with sausages in the form of fillings and stuffing since a long time now. Some of the all-time favorites include quiche, tarts, tartlets, filo-wrapped sausages, bread dough wrapped sausage delights, stuffing for a croissant, sausage and cheese puffs etc.

5. Sausages in Fusion recipes: one of the recent trends we have witnessed includes mix-n-match combination recipes with a little of this and a little of that dishing out a delicacy to excite the senses and treat the palate. Indian twist to sausages by tempering them, adding them to a curry, cooking them in a saute or stir fry format, simmering them into a desi coconut stew, adding them to a pulao, stuffing it into a samosa, wrapping it into a Kathi roll and more! besides when we talk of fusion we can also mix two of more cuisines as well for instance an Indo-Chinese sausage Tava pulao, an Indo- Mexican sausage peri-peri tortilla wrap, an Indo –Spanish sausage tapas platter with varied flavors. Today we also have a choice of vegan sausages as well to work with and they are simply awesome to try and include in our diets, recipes, and menus.

6. Sausages in Sandwiches, Pancakes Rolls and Wraps: while we relate crepes to be the original french variety of pancakes, they are thin and delicate which can be wrapped up with a variety of fillings using eggs and sausages, Akoori and the scrambled versions have also found their way all the way with sausages in pan rolls for brunches, savory sausage pancakes topped with an array of delectable toppings/sauces to go along from a live counter during festive occasions/ Sunday brunches etc. rolls, wraps and hot dog bread, subs have also been one of those options where sausages have been found popularly across the western part of the world. While in India we talk about our famous kathi rolls, Frankie’s etc having a sausage incorporated in them too would be a nice way to enjoy them for a change with a touch of spice and dash of robust flavors.

Here are a few of my favorite easy to dish out Recipes with Chicken Sausages:

Recipe-1] COCONUT CURRIED SAUSAGES

Ingredients:

Sausages- 250 gms, cut 1 x 3

Carrot-1 small cubed/sliced- blanched

Potato cubes-1 cup fried.

Oil- 2 tsp

Butter-1 tsp

Bay leaf- 1-2 no

Peppercorns- 3-4 no

Curry leaves- 4-5 no

Garlic- 1 tsp chopped

Ginger-1 tsp chopped

Green chilies-1 tsp chopped

Onions-1 cup chopped

Tomatoes-2-3 small puree

Salt to taste

Red chili paste-2 tsp

Coriander powder-1 tsp

Cumin powder-1/2 tsp

Turmeric powder-1/2 tsp

Garam masala powder-1/4 tsp

Coconut milk- 2 cups thick

Water-1/2 cup

Cashew paste-1 tsp

Coriander leaves-2 tbsp. chopped

Method:

1. Prepare all the ingredients for the coconut curried sausages.

2. Heat oil and butter in a pan add in the curry leaves, ginger, garlic, onions, green chilies, and saute for 2-3 mins.

3. Add in the tomato puree, red chili paste, salt, and all powdered spices and saute for 2-3 mins.

4. Add in little water and let the gravy cook for 5- 7 mins, add in the coconut milk and cashew paste, and simmer for 3-4 mins.

5. Finally add in the sausages and fried potatoes and allow them to simmer in the gravy for 5-7 mins, add coriander and serve hot.

Recipe-2] SAUSAGE AND SPINACH DUET

Ingredients:

Sausages- 250 gms, cut 1 x 3

Spinach leaves- 1 bunch, cleaned and blanched

Sweet potato- 1 cup, cubed and boiled.

Oil-2 tsp

Butter- 1 tsp

Cinnamon stick- 1-inch piece

Cloves- 3-4 no

Dry red chilies-1-2 no slit

Green chilies-1-2 slit

Ginger-garlic paste-1 tsp

Onion-1 small chopped

Tomato- 1 small chopped

Salt to taste

Black pepper powder to taste

Cumin seeds-1/2 tsp

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Garam masala powder-1/4 tsp

Water-1/4 cup

Method:

1. Prepare all the ingredients for the sausage and spinach duet.

2. Heat oil and butter in a pan add in the cinnamon stick and cloves.

3. Add in the ginger-garlic paste, red chilies, green chilies, onion and cumin seeds, saute for 1-2 mins.

4. Now add in the tomato, salt, and all powdered spices, herbs, chili flakes and little water and cook for 2-3 mins.

5. Add in the sausages, spinach and potatoes and cover, simmer for 3-5 mins and serve hot.

Recipe-3] SAUSAGE SANDWICH FIESTA

Ingredients:

Sausages- 4-6 no, cut 1 x 2 lengthwise

Hot dog rolls/ bread- 3- 4 no

Butter-2 tsp to spread on the bread

Oil- 2 tsp

Garlic- 1 tsp chopped

Onion-1 small chopped

Salt and pepper to taste

Mustard paste-1 tsp

Red chili sauce-1 tsp

Tomato ketchup-2-3 tsp

Chopped parsley-2 tsp

To add on into the sandwich roll:

Mustard mayonnaise-2-3 tsp

Cheese slices-2-3 no

Sliced onions- 2-4 slices

Coleslaw- ¼ cup

Tomato-1 sliced

Cucumber-1/2 sliced

Gherkins- 2-3 slices

Method:

1. Prepare all the ingredients for the sausage sandwich recipe.

2. Slit open the hot dog rolls and warm them on a non-stick pan/ griddle apply little butter and keep aside.

3. Heat oil in a pan add in the garlic, onions and saute it for 2 mins, add in the sausages and stir fry them on a high flame for 1 min.

4. Add in the mustard paste and all other sauces and coat them well on the sausages, cook for a minute and turn off the flame, add chopped parsley.

5. Place the saucy coated sausages in between the slit rolls and add more spreads/ sauces etc as needed and also place slices of assorted veggies, gherkins etc as listed to add more color, texture, crunch and freshness to the sandwich. Serve hot.

Recipe- 4] SAUSAGE MEXICANA 

Ingredients:

Sausages- 250 gms, cut 1 x 3

Oil-1 tsp

Butter- 1 tsp

Star anise- 1-2 no

Garlic- 1 tsp chopped 

Onion-1 small chopped

Refried beans/ kidney beans- 1 cup boiled

Green capsicum- ½ no chopped

Jalapeno peppers- 2-3 tsp sliced

Salt and pepper to taste

Cumin powder-1/2 tsp

Coriander powder-1 tsp

Red/ yellow capsicums-1/2 cup shredded

Water/stock-1/2 cup

Tomato puree- ½ cup

Tomato ketchup-2 tsp

Red chili sauce-2 tsp

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Boneless chicken cubes- 1 cup or paneer cubes/tofu- 1 cup

Parsley/coriander/ basil leaves- 2 -3 tsp

Method:

1. Prepare all the ingredients for the sausage Mexicana recipe.

2. Heat oil and butter in a pan add in the star anise, garlic, onion and saute for 1-2 mins, add in the tomato puree, salt, pepper, herbs, spices or use Mexican peri-peri spice powder to taste and saute for 1-2 mins, add little water and simmer for 2-3 mins.

3. Add in the chicken cubes, allow to cook for 5-7 mins, add in the kidney beans, tofu or paneer at this stage if being used in case of veg- do not mix with non-veg in the same recipe.

4. Add in the sausages and all the other sauces, seasonings and mix well, simmer for 3-6 mins, add in the colorful capsicums and mix well. Also add in the jalapenos, fresh herbs/ grated cheese/ sour cream on top as desired before serving.

5. Serve this recipe along with Mexican fried rice/ french bread / herbed garlic rolls etc.

Recipe- 5] STIR-FRIED SAUSAGES

Ingredients:

Sausages- 250 gms, cut 1 x 3

Oil-2 tsp

Butter-1 tsp

Peppercorns- 3-4 no

Slit green chilies-2-3 no

Spring onions- 1 cup sliced

Red capsicum-1/2 no shredded

Green capsicum-1/2 no shredded

Yellow capsicum-1/2 no shredded

Celery-1 stalk cut

Salt and pepper to taste

Soy sauce- 2-3 tsp

Red chili sauce- 2 tsp

Green chili sauce-2 tsp

Honey-2 tsp

White vinegar-2 tsp

Sugar-1 pinch

Schezuan sauce/hot garlic sauce-2 tsp

Water-1/2 cup

Corn starch solution-2-3 tsp

Assorted greens for garnish-1/4 cup or spring onions- chopped.

Method:

1. Prepare all the ingredients for the stir fried sausages.

2. Heat oil and butter in a pan add in the peppercorns, slit green chilies, sliced spring onions and saute for 2 mins.

3. Add in the sausages and capsicums, salt, pinch of sugar and pepper to taste, stir fry them on a high flame for 1-2 min.

4. Add in the sauces to taste as listed/ as per choice and mix, add little water and allow to cook for 3-4 mins.

5. Finally add in some corn starch solution and thicken it up a little to coat the sausages in the pan.

6. Serve hot garnished with assorted greens/ spring onion greens.

Recipe- 6] SAUSAGE PEPPER TARTS

Ingredients

Sausages- 250 gms, cut into small pieces

Oil-1 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Shallots- 3-4 chopped

Celery-1 stalk chopped

Assorted capsicums-1/2 cup fine chopped

White sauce-1/2 cup

Cheese-2-3 tbsp. grated

Ready to use Tart shells- 10-15 no

Peanut butter-2 tsp

Water-2-3 tbsp.

Mixed herbs-1/2 tsp

Capsico sauce- 1 tsp

Parsley-1 tbsp. chopped

Olives- 3-4 sliced

Method:

1. Assemble all the ingredients for the sausage tarts.

2. Heat oil and butter in a pan and saute the garlic, shallots, celery for a minute, add in the capsicums and sausages, and stir for 1 min.

3. Add in the salt, pepper, herbs, peanut butter, and little water and mix it all up, cook for 2-3 mins.

4. Once the sausages are nicely coated with the mixture lastly add in the Capsico sauce, a little white sauce for a creamy texture.

5. Fill the tart shells with this sausage mixture and top with olives, grated cheese and bake in the oven for 2-3 mins and serve hot as a snack.

Brief About The Writer:

Dr. Kaviraj Khialani- Celebrity Master Chef, is a Mumbai based Author, Writer, Healthy Eating - Lifestyle Specialist, Food Designer, Academician & having mastered over 33 International Cuisines, is also a Food & Beverage Consultant. He has worked with esteemed properties like the Taj Group of Hotels, Kuwait Airways to name a few, he has been awarded several Global and National Awards for his outstanding performance in his chosen field he loves to share his knowledge and experience of over 2 decades with the Food & Hospitality Industry.

Ingredient Ideology | BABYCORN- BRINGING IT ON By: Dr. Kaviraj Khialani- Celebrity Master Chef.

 BABYCORN- BRINGING IT ON !

Babycorn one of that cute and delicate looking variety of veggies we have been looking at and trying to include in our recipes in a number of ways for a while now is a cereal grain taken from corn harvested early while the stalks are still small and immature. It typically is eaten whole, cob included, in contrast to mature corn, whose cob is too tough for human consumption. It is eaten both raw and cooked. Baby corn is common in stir fry dishes. Used extensively in Asian and oriental cooking, baby corn has been touted as one of the healthiest veggies you can add to your stir-fries and salads. 

Babycorn are just regular corns that are picked before maturing. In terms of the nutritive profile too, baby corn and corns very very slightly. In fact, for those trying to lose weight baby corn may just prove to be a better bet, because of its relatively lesser starch content. Baby corns have found a popular fan following in the west too. It is one of the most imported vegetables across the world. 

Here are some essential benefits of Babycorn we need to be aware of in order to use it more effectively in our recipes and diets:

Rich Source of Folate: Folic acid is said to play an important role in preventing neural-tube birth defects in the fetus. Pregnant women may want to add baby corn in their pregnancy diet for healthy nutrition. From weight loss to healthy vision, baby corn is a storehouse of health benefits. Don't let its mini size deceive you into believing otherwise. 

Good for Eye Health: Yellow baby corn, much like the matured corn has a decent amount of carotenoids. Carotenoids support eye health and lower the risk of cataracts. Baby corns are rich in Vitamin A which helps to aid eye health. We can take care of our eyes by eating healthy foods that are a good source of vitamin A. Baby corns consist of carotenoids which are a type of pigment found in plants and algae which gives it a yellow.

Stimulates Digestion Baby corn is packed with both soluble and insoluble fibers. Fibers help stimulate healthy digestion. A healthy digestive system may also help in healthy and effective weight loss. Baby corn has 0% fat and is a rich source of Vitamins A and C whereas sweet corn has 1.2 grams of fat and also is rich in vitamins A, B, and E, thiamine, niacin, pantothenic acid and folate.

Nutrient-Dense Baby corn is an extremely nutrient-dense veggie. In addition to essential fibers and proteins, baby corns are packed with vital antioxidants too. It is said that just half-cup serving meets 4 percent of the daily body requirement of vitamin A and iron, and 2 percent of the daily requirement of vitamin C.

Adding Babycorn into our routine cooking and daily recipes:

A little thinking and experiment usually go a long way and as they say sky is the limit! for me Babycorn has been one of the most commonly used veggie options as an add on and blend it in type variant in combination with various cuisines and cooking styles:

1. Babycorn in soups, salads, stir-fries: choice of ingredients, freshness and crunch to bite into, Babycorn is one good ingredient to add to that bowl of soup be it an indian shorba or a cream of tomato soup, a minestrone from Italy or a chowder from America, it turns up well. For salads I like to blanch them a little and refresh with chilled water, marinate them in a nice spicy, tangy, pungent combination and lightly grill them or pan fry them and add them to salads. For a stir fry recipe baby corn is always a welcome and with mushrooms, broccoli, asparagus, zucchini and others it adds a nice balance to the dish.

2. Babycorn in baked dishes, rice and stews: referring this to a multi-cuisine approach in our kitchens Babycorn into a baked version with a little white sauce, some blanched spinach, assorted non-veg options like boiled/roasted chicken or sausages, salami, bacon etc with a little spread of grated cheese, baked and served hot is simply irresistible. Adding to fried rice with eggs, prawns, chicken, mushrooms etc, with a touch of spice soya, schezuan just makes it complete in all respects and offers a good level of satisfaction on the plate. Into stews and gravies be it coconut-based or the regular onion tomato- brown onion masala etc Babycorn turns out good enough in a number of variations with capsicums, potatoes, sweet potatoes, and many more veggies.

3. Getting Creative with Babycorn: from snacks like pakodas, bhajiyas, toasts, wraps and rolls, samosas, spring rolls, cutlets and tikki concepts, Babycorn can be adapted into all these recipes by working on its form and developing its flavor in a number of ways.  For instance, a Babycorn skewer marinated with indo- Indonesian spices and sauces, grilled like a satay concept and served with an achari peanut butter sauce! Marinated roasted Babycorn stuffed in mini eggplant cups layered with chicken mince and olives topped with cheesy Makhni sauce, baked and served with til wala garlic bread is simply scrumptious!

Here are a few easy to make recipes using Babycorn:

Recipe-1] BABYCORN KI PESHGI

Ingredients:

Babycorn- 150 gms, cut into smaller pieces

Potato-1-2 small, peeled, and cubed.

Oil-2 tsp

Ghee-1 tsp

Jeera-1/2 tsp

Ginger-garlic paste-1 tsp

Onion paste-1 cup

Bay leaf-1 no

Peppercorns-2-3 no

Green cardamom-2 no

Salt to taste

Tomato puree-1/2 cup

Red chili powder-1/2 tsp

Turmeric powder-1/4 tsp

Kasuri methi-1 tsp

Cashew paste-2 tsp

Curd-2-3 tbsp. thick and beaten up

Coriander leaves-2 tbsp. chopped

Water as needed

Method:

1. Prepare all the ingredients for the Babycorn recipe.

2. Heat oil and ghee in a pan, add in the bay leaf, peppercorns, cardamom, cumin seeds and saute for few seconds, add in ginger- garlic paste, onion paste and cook for 3-4 mins.

3. Continue cooking the onion paste mixture for around 5-7 mins, add little water to prevent sticking at the base. Add in the tomato puree, salt and all powdered spices, kasuri methi, cashew paste and mix well.

4. Cook the masala on a medium flame for 2-3 mins, add in the potato cubes and Babycorn pieces and little water and simmer for 8-10 mins or until just cooked to the bite.

5. Add in fresh cream and coriander leaves and cook for another 2 mins, serve hot garnished with ginger juliennes, fried red chili etc. serve this recipe with a plain kulcha, missi roti, pudina paratha etc.

Recipe-2] BABYCORN LEMON FRIED RICE

Ingredients:

Babycorn- 150 gms, cut into smaller pieces

Oil-2 tsp 

Butter/ghee-1 tsp

Hing- ¼ tsp

Mustard seeds-1/2 tsp

Cumin seeds-1/2 tsp

Curry leaves- 4-5 no

Slit green chilies-2 no

Ginger-1 tsp chopped

Onions/ shallots- 2-3 tbsp. cut/ sliced

Boiled white/ brown rice -1 and a half cup

Salt to taste

Coriander powder-1 tsp

Garam masala powder-1/4 tsp

Sunflower seeds/ flax seeds/ pumpkin seeds- 2 tsp

Turmeric powder-1/2 tsp

Grated coconut-1/4 cup

Lime juice-2-3 tsp

Method:

1. Prepare all the ingredients for the Babycorn lemon fried rice.

2. Heat oil and ghee in a pan add in the ingredients for the tempering from hing to mustard seeds, cumin seeds, curry leaves, red chili, green chilies, ginger, and saute for a few seconds.

3. Add in the sliced/chopped onions/ shallots and saute them until lightly pink, add in the grated coconut, salt and all the powdered spices, Babycorn pieces and mix well. Add a few spoons of water to prevent burning and to allow the Babycorn to get a little tender.

4. Now add in the cooked rice of your choice, seeds as desired for a crunch and give it a nice toss and cover, simmer and cook for 8-10 mins, add a splash of fresh lime juice, mix and serve hot garnished with fresh coriander/ fried curry leaves/ mint or assorted nuts.

Recipe- 3] BABYCORN SNACK TIME

Ingredients

Babycorn- 150 gms cut into pieces

For the marination:

Oil-2 tsp

Salt and pepper to taste

Soy sauce-2 tsp

Red chili sauce-2 tsp

Honey-1 tsp

Sugar-1 pinch

Mustard paste-1/4 tsp

To add to the marination:

Egg -1/2 no if desired

Maida-2-3 tsp

Cornflour-2-3 tsp

Oil to deep fry.

Additional ingredients to stir fry:

Oil- 2 tsp

Slit red chilies-1-2 no

Slit green chilies-1-2 no

Sliced spring onions-2-3 no

Ginger-garlic-2 tsp chopped mix

Red/ green/ yellow capsicum-1/2 cup diced

Salt and pepper to taste

Water/stock-1 cup

Soy sauce-1 tsp

Red chili sauce-1 tsp

Schezuan sauce-2-3 tsp

White vinegar-1 tsp

Corn starch solution-2-3 tsp to thicken up

Spring onion greens-2 -3 tsp chopped

Roasted/ fried/ boiled peanuts-2 -3 tbsp.

Method:

1. Pre-prep all the ingredients for this recipe and keep it ready.

2. Apply marination on the Babycorn and keep refrigerated for 20 mins, remove add egg if desired or else just maida and cornflour and few drops of water to coat the pieces well.

3. Deep fry the batter coated Babycorn pieces in medium hot oil for 3-4 mins, remove onto a kitchen paper and drain off the excess oil.

4. To stir fry the recipe further, heat oil in a pan add in the chilies, onions and saute them for a few seconds, add in the capsicums, salt, pepper, the sauces, water/stock and bring to a boil.

5. Add in the corn starch solution and bring to a boil, as the gravy starts thickening up simmer the flame, add in the fried Babycorn pieces and allow to cook in the sauce for 1-2 mins.

6. Turn off the flame add in the peanuts, spring onion greens for garnish and serve hot as a snack.

Recipe-4] DESI BABYCORN PEPPER FRY

Ingredients:

Babycorn-150 gms, cut into long slices

Oil-2 tsp

Ghee/butter-1 tsp

Red capsicum-1/2 no cubed

Green capsicum-1/2 no cubed

Garlic-1 tsp sliced

Onion-1 small chopped

Ginger-1 tsp shredded

Tomato ketchup-2-3 tsp

Water/stock-1 cup as needed

Salt and pepper to taste

Lime juice-2 tsp

Coriander/parsley/spring onion greens-2-3 tsp chopped

For the masala paste:

Dry red chilies-2-3 no

Coriander seeds-1 tsp

Cumin seeds-1/2 tsp

Peppercorns- 4-5 no

White sesame seeds-1 tsp

Dry roast all above for 2-3 mins, Using 3-4 tbsp. water grind to a paste.

Method:

1. Pre-prep all the ingredients for the Babycorn recipe.

2. Heat oil and butter/ghee in a pan and add in the ginger, garlic, onions and saute them for a couple of mins, add in the prepared masala paste, little water to prevent burning and saute the mixture for a minute.

3. Reduce the flame add in salt and all the powdered spices to taste and little water/stock to cook the masala well for 3-4 mins. Now add in the sliced Babycorn pieces, tomato sauce mix and cover, simmer and cook for 8-12 mins.

4. Add in the capsicums and mix, cover and simmer for another 2-3 mins and add fresh coriander and a little lime juice, mix and serve hot, this recipe can also be having add ons like sweet potato cubes, mushrooms, beans or even boiled pulses, moong etc as well to add more variety, taste, flavor and crunch.

Recipe-5] BABYCORN COCONAKA SOUP

Ingredients:

Babycorn-150 gms, cut into smaller pieces

Oil-1 tsp

Butter-1/2 tsp

Garlic-1 tsp chopped

Ginger-1 tsp strips

Green chilies- 1-2 slit

Red chilies-1 slit

Onion-1/2 chopped

Thai curry paste- green/red- 2 tsp

Fresh basil leaves- 3-4 no

Water-2-3 cups

Salt to taste

Pinch of sugar

Assorted veggies to go along- carrots/beans/ capsicums/ mushrooms/ zucchini/ broccoli etc, cut and blanch the tough ones.

Assorted non-veg: boiled/ cooked chicken pieces, sliced sausages, salami, bacon, pieces of roast meat etc can also be added.

Corn starch solution-2-3 tsp to thicken up a little

Coconut milk-1 cup thick

Boiled noodles-1 cup

Spring onion greens-2-3 tsp. chopped for garnish

Lime juice-1-2 tsp add and serve

Roasted crushed peanuts-2-3 tsp.

Method:

1. Pre-prep all the ingredients for the Babycorn soup with noodles and coconut milk.

2. Heat oil and butter in a pan, saute the ginger, garlic, chilies, onions for a few seconds, add in the thai curry paste of your choice, add in little water, Babycorn pieces along with other tough veggies if any to allow cooking for few mins, if blanched can be added later as well.

3. Add in salt to taste, coconut milk, simmer for 3-4 mins, add in the noodles, fresh basil leaves, pinch of sugar and bring to a boil add little corn starch solution to thicken a little after having adjusted the texture for a soup.

4. Finally add lime juice, roasted crushed peanuts, greens for garnish and serve the soup piping hot.

Recipe-6] BABYCORN MUSHROOM MASALA

Ingredients:

Babycorn-150 gms, cut into small pieces.

Mushrooms- 6-8 no cut into quarters

Oil-2 tsp

Ghee-1 tsp

For the masala paste:

Garlic-5-6 cloves

Ginger- 2 tsp chopped

Red chilies-2 no

Green chilies-2 no

Onion-2 med sized

Tomato-2 med sized

Coriander seeds-1 tsp

Cumin seeds-1 tsp

Ajwain-1/4 tsp

Peppercorns-4-5 no

Water-1/4 cup to grind

Additional ingredients:

Curd-1/4 cup thick and beaten

Almond paste-1 tsp

Fresh cream-2 tsp

Water as needed for the masala

Salt to taste

Garam masala powder-1/4 tsp

Lime juice-1-2 tsp add and serve

Ginger-1 tsp strips for garnish

Coriander leaves- 2 tsp chopped.

Method:

1. Prepare all ingredients as needed for the recipe.

2. Using 2 tsp oil saute all the ingredients for the masala paste and keep aside, cool down and then grind to a paste using little water.

3. Heat oil and butter/ghee in a pan add in the prepared masala paste and cook for 2-3 mins add in little water, simmer.

4. Now add in the Babycorn, mushrooms and almond paste, curd and mix well, simmer for 12-15 mins until it all gets cooked and gravy gets a nice texture.

5. Add in fresh cream and coriander, mix well and cook for another 2 mins, add in lime juice, serve hot garnished with fried red chili/ strips of ginger. This goes well with hot phulkas, chapattis, naan, pudina laccha paratha etc and a bowl of raita on the side.

Brief About The Writer:

Dr. Kaviraj Khialani- Celebrity Master Chef, is a Mumbai based Author, Writer, Healthy Eating - Lifestyle Specialist, Food Designer, Academician & having mastered over 33 International Cuisines, is also a Food & Beverage Consultant. He has worked with esteemed properties like the Taj Group of Hotels, Kuwait Airways to name a few, he has been awarded several Global and National Awards for his outstanding performance in his chosen field he loves to share his knowledge and experience of over 2 decades with the Food & Hospitality Industry.

Ingredient Ideology | THE EXCITING EDAMAME By: Dr. Kaviraj Khialani- Celebrity Master Chef.

THE EXCITING EDAMAME

Edamame is a soybean that is young and green when picked. Because of this, edamame is soft and edible, not hard and dry like the mature soybeans used to make soy milk and tofu. The word edamame is Japanese for "Beans on a Branch." It is most often found in East Asian cuisine and sold both in the pod and hulled. Although the pod itself is not edible, it adds flavor, making edamame in the pod an ideal snack. The hulled version is great for adding to rice dishes and salads. Edamame is inexpensive, with the cost of hulled being slightly higher.

Edamame served in the pod is a popular appetizer at most Japanese food restaurants. It is a good choice for vegetarians, vegans, or anyone wanting to eat healthy, particularly since it is packed with low-fat soy protein. Edamame is sold both fresh and frozen, it can be served as an appetizer or snack and eaten straight from the pod, or the shelled soybeans can be incorporated into a recipe. When eating edamame still in the pod, the beans can be squeezed out of the pod directly into your mouth. The pods are usually salted, which adds to the flavor and experience of eating edamame. Edamame can be eaten hot or cold.

Edamame can be cooked in several ways, including boiling, steaming, microwaving, and pan-frying. To boil, add fresh, in-shell edamame to a pot of boiling, salted water and cook for 5 to 6 minutes until the beans are tender. Boil frozen edamame for 1 to 2 minutes. Drain and rinse the pods with cold water, if desire, to steam edamame, place an inch of water in a pot and bring to a boil. Place the edamame in a steaming basket, steam tray, or colander above the boiling water. Cover the pot and steam for 5 to 10 minutes for fresh edamame and 3 to 8 minutes for frozen edamame, until tender. Rinse to cool down, if desired.

My exposure to edamame beans has been a pleasant one and I have tried using it in Indian recipes as well with a touch of spice and dash of herbs as well when it comes to continental fusion as well and my experiments turned out to be positive in various ways from including edamame in Chaats, desi salad forms, in a shorba, desi mix of paprika and rustic roasted peanut flavored edamame mashed potatoes, fusion baked dishes with Indo-Chinese style eggplant and edamame bake with achari tofu and cheese sauce, edamame birishta pulao served with Tadkewala anari raita with curry leaf dust was yum too!

Although edamame is the same soybean that makes tofu, it has more taste than the bland bean curd. It is faintly reminiscent of peas and is buttery with a hint of sweetness and nuttiness. The texture is firmer than a pea, however soft, but with a bite. Frozen edamame is more readily available than fresh. Although most often sold in the pod, frozen edamame is also offered hulled. Bags of frozen shelled and unshelled edamame can be found in grocery stores in the freezer section. Though edamame is yet to get popular with us in our daily recipes and menus to a great extent, we need to create awareness and share ideas on how to use these beneficial & nutri-rich ingredients to avail maximum benefits from its qualities.

Here are a few Health Benefits of Edamame:

1. Edamame helps lower cholesterol levels, and assists in maintaining bone density.

2. Edamame is heart healthy food and also aids in weight loss.

3. Edamame aids in improving the digestive system and also reduces risk of cardio vascular diseases.

4. Edamame is a great immunity boosting ingredient and assists in healthy liver functioning.

5. Edamame is a great source of folate, it also helps in production of red blood cells in our body and allows us to access energy in foods.

6. Edamame is not only a good source of plant-based protein but also has a good content of manganese as well which helps the brain and nerve functioning well and also plays a role in the metabolism in our body.

Here are a few easy to adapt to recipes using Edamame Beans:

Recipe-1] CHICKEN EDAMAME COMBO

Ingredients:

Edamame beans-1 cup boiled

Chicken legs- 2 no

For the marination of the chicken legs:

Oil-2 tsp

Salt and pepper to taste

Red chili sauce- 1 tsp

Soya sauce- 2 tsp

Tomato ketchup-2 tsp

Honey-1 tsp

Apply on the chicken legs and keep aside for 30 mins.

Additional ingredients:

Oil-2 tsp

Garlic-1 tsp chopped

Ginger-1 tsp cut into strips

Spring onions-3-4 sliced

Carrots- ½ cup cubes

White cabbage/purple cabbage- ¼ cup cut

Broccoli /cauliflower-1/2 cup florets blanched

French beans-1/2 cup blanched

Fresh basil leaves- 8-10 no

Soya sauce-2 tsp

Red chili -2 tsp

Water/stock-1/2 cup

Corn starch solution-2-3 tsp

Roasted crushed peanuts-2-3 tsp

Peanut butter-1-2 tsp

Lime juice-2 tsp add and serve.

Method:

1. Prepare the edamame beans and keep aside. Marinate the chicken legs and cook them in a pan or roast in the oven until well cooked. Pull out the cooked chicken flesh and keep aside for the recipe.

2. Heat oil and butter in a pan/wok and saute the ginger, garlic, spring onions for a few seconds, add in the assorted veggies of your choice into the pan and add all seasonings, herbs, sauces, peanut butter etc and mix well.

3. Add in little water/stock as desired just to cover the mix in the pan and allow to cook on a low to medium flame for 6-8 mins, add in the pulled cooked chicken pieces, edamame beans, mix and add in the corn starch solution to thicken up the mixture.

4. Check for seasonings and texture of the dish and adjust accordingly, serve hot garnished with peanuts, fresh basil leaves and greens and add a splash of lime juice and serve.

Recipe-2] EASY EDAMAME TOSSED SALAD

Ingredients

Edamame beans-1 cup boiled/blanched to the bite

Olive oil-2 tsp

Garlic-1 tsp

Shallots/ madras onions- 10-12 peeled, cut 1x2

Green cucumber-1 no cut into small cubes

Red capsicum-1 no, cut into small cubes

Salt and pepper to taste

Fresh herbs-2-3 tsp parsley, basil, etc

For non-veg variations:

Boiled cubes of eggs- 1-2 eggs

Boiled cubes of boneless chicken

Sliced chicken sausages

Tuna fish- tinned/canned-2 3 tbsp.

For more veggies:

Use sliced blanched Babycorn

Saute assorted mushrooms

Zucchini green/yellow- ½ no cut into cubes

Water chestnuts-1/2 cup sliced

For the dressing:

Olive oil-2 -3 tsp

Honey-2-3 tsp

Lime juice-2-3 tsp

Pink salt/ rock salt/ sea salt to taste

Crushed black pepper to taste

Chili flakes-1/2 tsp

Chaat masala-1/2 tsp

Roasted cumin powder-1/4 tsp

White sesame seeds-2 tsp toasted

Mustard paste-1 tsp

Assorted lettuce leaves-1 cup for the base of the salad.

Method:

1. prepare all the ingredients for the edamame easy-to-toss salad.

2. arrange the crispy assorted lettuce leaves in a salad bowl/plate.

3. in a mixing bowl combine together the ingredients for the dressing and give it all a nice mix.

4. add assorted nuts like sliced almonds/walnuts/ pinenuts as well if desired and a few chopped dates too would do well.

5. Just before serving add the ingredients into the dressing including the veg/non-veg as per the list along with the cooked edamame beans and give the salad a nice toss.

6. Arrange the salad on a bed of lettuce and garnish with fresh herbs, sesame seeds, micro-greens, etc and serve immediately.

Recipe-3] EDAMAME CASHEW FRIED RICE

Ingredients:

Edamame beans-1 cup boiled/blanched to the bite

Boiled white/brown rice- 2 cups

Oil- 2 tsp

Garlic-1 tsp chopped

Ginger- 1 tsp shredded

Green chilies-2-3 slit

Red chilies-1-2 slit/shredded

Spring onions-2-3 sliced

Cashews-1/2 cup fried

Carrots-1/2 shredded

French beans-1/4 cup cut thinly

Red/green capsicum-1/4 cup shreds

Water chestnuts-2-3 sliced

Salt and pepper to taste

Soya sauce-2 tsp

Red chili sauce-1-2 tsp

Green chili sauce-1-2 tsp

Honey-1 tsp/ pinch of sugar

White vinegar-1 tsp

Spring onion greens-2-3 tbsp. chopped

For more variations: non-veg

Use boiled shredded chicken, roast sliced meat, medium sized prawns, poached or grilled fish could be served along as well.

Method:

1. Prepare all the ingredients for the fried rice recipe and keep ready.

2. Heat oil in a wok/ pan saute the ginger, garlic, onions, chilies for a few seconds, add in the assorted veggies, edamame beans and saute for a couple of minutes.

3.Add in the sauces and seasonings, vinegar, a pinch of sugar to taste and add your choice of non-veg ingredients as well as desired and mix well.

4. If using eggs, we can double fry and shred them/ or use scrambled eggs as well for more taste, color, flavour.

5. Now add in the cooked rice and fried cashews and stir it well with the other ingredients and cook for 2-3 mins.

6. Check for seasonings adjust as per taste and serve hot garnished with spring onion greens etc and serve hot with gravy or main course of your choice.

Recipe-4] EDAMAME TOFU MUSHROOM TRIO

Ingredients:

Edamame beans-1 cup boiled/blanched to the bite

Tofu-1 cup cut into large cubes, use firm or extra firm variety

Fresh button mushrooms-1 cup, sliced

Olive oil-2 tsp

Butter-1/2 tsp

Garlic cloves- 3-4 no sliced

Ginger-1 tsp shredded

Onion-1 small, chopped

Red/ yellow/green capsicum-1/2 cup shredded

Salt and pepper to taste

Mixed herbs and chili flakes to taste

Water/stock-1/2 cup

Corn starch-2-3 tsp to thicken

Soya sauce-2 tsp

Peanut butter-1-2 tsp

Schezuan sauce-1-2 tsp

Honey-1 tsp

Assorted herbs/greens to garnish.

For non-veg variations: use chicken liver marinate and cook it first, also we can use luncheon meat, sausages, salami etc in the similar recipe. We can also use lobster, prawns and shrimps too in a similar recipe with a twist to the usual.

Method:

1. Prepare all the ingredients for the trio combination recipe.

2. Marinate the tofu cubes with a little oil, salt, pepper, mixed herbs, garam masala power or a little all spice powder, lime juice, honey and keep aside for 10 mins, grill it and keep aside.

3. To prepare the recipe further, heat oil and butter, saute the garlic, onions for a few seconds, add in the assorted veggies and give them a nice saute over a high flame for a couple of minutes.

4.Add in little water/stock, sauces, peanut butter seasonings to taste and add in cooked edamame beans as well, mix and simmer for 3-5 mins.

5. Add in the corn starch solution and slightly thicken it all up and check for taste, add the tofu towards the end and mix lightly and serve it hot garnished with assorted seeds/ nuts and garnish it.

Recipe-5] EDAMAME ALMOND CREAM SOUP

Ingredients

Oil-1 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Bay leaf-1 no

Peppercorns-2-3 no

Onion-1/2 chopped

Celery-1 stalk chopped

Edamame beans-1 cup

Almonds-1/4 cup soaked and peeled, paste.

Fresh cream-1 tbsp.

Water/veg stock- 2-3 cups

Salt and pepper to taste

Fresh herbs- to taste like basil, parsley, mint

Chili flakes-1/2 tsp

Sweet potato-1 med sized, peeled and cubed

To serve with: toasted/fried garlic herbed croutons

Method:

1. Prepare all the ingredients for the edamame almond cream soup.

2. Heat oil and butter in a pan saute the bay leaf, peppercorns, garlic, onions for a minute, add in the sweet potato, edamame beans, seasonings, herbs, chili flakes and saute for 2 mins.

3. Add in the stock/ water and bring to a boil, simmer for 12-15 mins until well cooked, cool, puree and strain the mixture.

4. Bring it back to a boil, adjust texture of the soup with little stock/water and check for seasonings, add in the almond paste and cream and blend it well, simmer for 3-5 mins.

5. Serve hot garnished with slivered almonds, dash of fresh cream, fresh herbs/ micro-greens etc and serve along with bread croutons.

Recipe-6] HERBED EDAMAME PEA DIP

Ingredients:

Edamame beans-1 cup boiled

Chickpeas-1/4 cup boiled

Garlic-1 tsp chopped

Olive oil-2 tbsp.

Lime juice-1-2 tbsp.

Salt and pepper to taste

Mint leaves- 8-10

Coriander leaves- 2 tbsp. chopped

Roasted crushed cumin- ¼ tsp

Dates-2-3 chopped

Chilled water-2 -3 tbsp.

Tahini paste/ white sesame seed paste-2-3 tsp

Peanuts-2-3 tbsp. roasted

Mayonnaise-2-3 tsp

To serve with: assorted toasted or crusty breads/ crackers/ vegetable sticks/ fried snacks/ french fries etc.

Method:

1. Assemble all the ingredients for the dip, pre-prep as needed.

2. Using a jar of a mixer grinder or food processor, combine together the edamame and the chickpeas together with all other ingredients and churn the mixture to a nice coarsely smooth textured dip.

3. Use chilled water/ olive oil to adjust the texture as needed. Taste the flavor for herbs use basil/ thyme as well as an option.

4. Use toasted pine nuts or walnuts for a better nutty flavor. The dates used in the recipe add a nice bite and also nutritive value.

5. Remove the prepared dip and add a little mayonnaise or whipped hung curd into the mixture for more taste and texture, place it in the fridge until being used. Before serving the dip, garnish it with some toasted sliced nuts, seeds like flax seeds, melon seeds etc for a crunch, serve chilled.

Brief About The Writer:

Dr. Kaviraj Khialani- Celebrity Master Chef, is a Mumbai based Author, Writer, Healthy Eating - Lifestyle Specialist, Food Designer, Academician & having mastered over 33 International Cuisines, is also a Food & Beverage Consultant. He has worked with esteemed properties like the Taj Group of Hotels, Kuwait Airways to name a few, he has been awarded several Global and National Awards for his outstanding performance in his chosen field he loves to share his knowledge and experience of over 2 decades with the Food & Hospitality Industry.

Ingredient Ideology | THE CURD CULTURE By: Dr. Kaviraj Khialani- Celebrity Master Chef.

THE CURD CULTURE



While the story of curd being known to us goes back in history, according to a popular legend, while traveling across a desert, some Turks kept milk in a goatskin bag and slung it across the back of a camel. The desert sun and the bacteria in the bag had enabled the preparation of curd, also known as yogurt. Curd and yogurt: the two terms have often been considered to be synonymous. Curd or dahi is a dairy product that is made by curdling milk with edible acidic substances like lemon juice, vinegar, and even curd itself. Curd is a great probiotic that contains good beneficial bacteria known to promote gut activity, soothe the inflamed digestive system, and heals an upset stomach.

Curd has somehow been a chosen ingredient by a number of international cuisines and its adaptability and versatile nature have helped it gain a lot of popularity when it comes to Indian marination, gravies, lassi or chaas, shrikhand, or even layered desserts where can use hung curd as well.

Milk is converted into curd or yogurt by the process of fermentation. Milk consists of globular proteins called casein. Here curd forms because of the chemical reaction between the lactic acid bacteria and casein. During fermentation, the bacteria use enzymes to produce energy (ATP) from lactose. Curd is made by bacterial fermentation of milk. In this process lactose in milk is converted into lactic acid by several probiotic microorganisms. The species involved in the fermentation depends on the temperature and humidity of the environment and may include Lactococcus lactis and a few more.

A favorite of many of us in a number of ways from having a bowl full of it or into a raita form, cooking it up in a kadhi concept preparing sweet dishes, etc.

Here are a few popular Health Benefits of Curd:

• Curd is rich in proteins and also essential minerals like calcium that help keep our bones strong.

• Curd possesses good bacteria called pro-biotics which are great to consume since it helps indigestion.

• Curd is a great immunity booster and also good to consume on a weight loss program.

• Curd is heart-healthy, good for our hair and skin too.

• Curd also helps in preventing allergies and infections.

• Curd is beneficial in lowering levels of plaque

• Curd helps to lower hypertension and also prevents cardiovascular diseases.

Do try out these simple and tasty recipes using CURD:

Recipe-1] RAINBOW SALAD WITH INDIANA DRESSING:

Ingredients:

• The base of the salad:

• Iceberg/ assorted lettuce leaves- 1 cup

• For the body of the salad:

• White cabbage-1/4 cup shredded

• Purple cabbage-1/4 cup shredded

• Tomatoes-1 no cut into cubes

• Onion 1 small sliced

• Broccoli- 1 cup florets, blanched

• Carrots-1 small cut into cubes and boil.

• Sprouts- ½ cup

• For the dressing:

• Curd- 1 cup beaten

• Crushed cumin power

• Lime juice-2 tsp

• Salt and pepper to taste

• Honey-1 tsp

• Flax seeds- 2 tsp

• Dates-2-3 chopped

• Almonds/cashews-2 tsp sliced

• Chaat masala-1/4 tsp

• Mint leaves- 8-10

• For the garnish of the salad:

• Paprika powder/ chaat masala/ mint/ parsley/ micro-greens, olives.

Method:

1. Prepare all the ingredients for the salad recipe.

2. On a serving plate arrange the cleaned lettuce leaves as a base.

3. As a part of dressing combine all ingredients with the beaten curd and keep it ready.

4. Arrange all the ingredients of the body of the salad ready to use.

5.Just before serving combine the body and dressing together and give them a nice toss, adjust as needed, drizzle a little dressing on it for proper mixing.

6. Portion out the salad onto the bowl of lettuce leaves, garnish and serve immediately.

Chefs variation: in the case of non-veg we can use boiled chicken cubes, sliced chicken sausages, or even grilled chicken/ lamb/ mutton pieces can be used. Seafood like prawns can also be added. Also for veg, we can try adding fruits like plums, peaches as well to this salad.

Recipe-2] CHICKPEA- CUCUMBER & CURD DELIGHT

Ingredients

For the curd mixture:

• Curd-1 and a half cup beaten

• Roasted crushed cumin- ½ tsp

• Rock salt/ sea salt- ¼ tsp

• Fresh basil leaves- 4-5 no

For the relish mix:

• Cucumber-1 no cut into small cubes

• Chickpeas- boiled chana-1/2 cup

• Amla/ indian gooseberry- 2 no, boiled and cut into cubes

• Dates-2-3 chopped

• Mint leaves- 4-5 no

• Crushed black pepper-1/2 tsp

• Melon seeds/ chia seeds- 1 tsp

Method:

1. Prepare all the ingredients for the relish mixture.

2. In a mixing bowl combine together the relish mix ingredients and keep aside for 10-12 mins.

3. Separately combine together beaten curd and all the other mix-in ingredients and stir well.

4. Combine the relish and curd mixture and check for taste and adjust, allow to chill for 20 mins and then serve alongside a main course/ meal with parathas, etc or can be served with nachos or crackers as well as a dip.

Recipe-3] ADRAKI DAHI WALA MURGH 

[CHICKEN IN GINGER – CURD BASED GRAVY]

Ingredients:

• Chicken- 750 gms curry cuts with bones.

• For veg- use paneer/ extra firm tofu.

• For the marination:

• Oil-2 tsp

• Ginger paste-1 tsp

• Green chilies-1 tsp chopped

• Salt to taste

• Crushed black pepper-1/2 tsp

• Lime juice- 2 tsp

• Curd- 1 cup beaten thick.

For the gravy:

• Oil-1 tsp

• Ghee-2 tsp

• Boiled onion paste- 1 cup

• Ginger-garlic paste-1 tsp mix

• Black cardamom- 2 no

• Bay leaf- 2 no

• Water/ chicken stock-1 cup

• Salt to taste

• Kasuri methi-1 tsp

• Garam masala powder-1/2 tsp

• Cashew/ almond paste-2 tsp

• Fresh cream-2 tbsp.

• Rose water-2 tsp

• Ginger juliennes and blanched almonds for garnish.

Method:

1. Prepare all the ingredients for the adraki dahi wala murgh.

2. Marinate the chicken pieces and keep aside for 30-45 mins in the fridge.

3. Prepare the gravy heat oil and ghee in a pan add in the whole spices and onion paste and cook until light brown, add little water as needed, add in the chilies and ginger-garlic paste and saute well.

4. Add in the salt, Kasuri methi, garam masala powder and add in the chicken pieces and bhunao for 2-3 mins on a medium flame, add in the cashew and curd mixture and little water, simmer, cover, and cook in dum for 20-25 mins.

5. Finally check for texture and taste, adjust accordingly as desired, add in the rose water and mix, serve hot garnished with ginger juliennes and blanched almonds.

Recipe-4] TEMPERED TRIVIA CURD RICE

Ingredients:

• Basmati/kolam white rice/brown rice - 1 cup boiled, cooled.

• Curd- 2 cups beaten thick

• Salt to taste

• Oil-1 tsp

• Ghee-1 tsp

• Hing-1 pinch

• Mustard seeds-1/2 tsp

• Cumin seeds-1/2 tsp

• Dried red chilies-1 no slit

• Green chili-1 no slit

• Chana dal-1 tsp

• Milk-1/4 cup

• Roasted crushed peanuts- 2 tbsp.

• Assorted seeds-2 tsp- flax, sunflower, pumpkin, melon seeds.

• Mint and coriander leaves- 2 tbsp. mix

Method:

1. Prepare all the ingredients for the tempered curd rice recipe.

2. In a mixing bowl combine together the cooked white/brown rice and add the beaten curd and milk and mix it all well and keep refrigerated for 20 mins.

3. To prepare the tempering heat oil and ghee in a tadka pan and add in the ingredients one by one and allow them to splutter and crackle and after about 15 seconds add this tempering to the bowl of curd and rice mixture and give it a nice mix. I prefer to add a few nuts and seeds as well to the curd rice to add more value to it from roasted crushed peanuts to toasted nuts and seeds like flax seeds, pumpkin seeds, sunflower seeds, etc.

Recipe- 5] DAHI PAKODE WALI KADHI

[FRITTERS STEEPED IN TEMPERED CURD BASED CURRY]

Ingredients:

For the pakode/ fritter mix:

• Besan-1 cup

• Salt to taste and soda bi carb one pinch

• Red chili powder-1/2 tsp

• Jeera powder-1/4 tsp

• Ajwain-1/2 tsp

• Sliced onions-1 med sized

• Coriander-1 tbsp. chopped

• Green chilies-1 tsp chopped

• Little water to make the mixture

• Oil-1 tsp

• Oil to deep fry the fritters

• For the kadhi mix/ curry:

• Curd- 1 and a half cup beaten.

• Besan-1 and a half tbsp.

• Salt to taste

• Turmeric powder-1/2 tsp

• Red chili powder-1/4 tsp

• Water as required

• Kasuri methi-1 tsp

• Ginger- 1 tsp chopped

• Oil/ ghee- 2 tsp for the tempering

• Hing-1 pinch

• Curry leaves- 8-10 no

• Slit red and green chilies-1-2 

• Mustard seeds-1/2 tsp

Cumin seeds-1/2 tsp

Coriander leaves to garnish- 2 tbsp. chopped

Method:

1. Prepare the ingredients for both the segments of the kadhi pakoda recipe.

2. In a mixing bowl combine together the ingredients for the pakoda and mix well to a dropping texture and drop small portions into medium hot oil in a kadai and deep fry them to a nice golden color and keep aside.

3. In a bowl combine together the curd, besan, two cups of water, salt, turmeric powder, red chili powder and beat it all together, rest for 20 mins.

4. Heat oil/ghee and give the tempering with the ingredients and allow to splutter and crackle for a few seconds, add in the curd and besan mixture, kasuri methi and stir it well, simmer and cook for 12-15 mins.

5. Check for taste and adjust salt and texture as desired, add the fried pakode just before serving and garnish with coriander leaves and serve with steamed rice or jeera rice.

Recipe-6] BOWL OF ESSENTIAL NUTRIENTS 

Ingredients

• Sweet corn-1/2 cup boiled

• Green peas-1/2 cup boiled

• Tomato- 1 cut into wedges

• Apple-1 no cut into cubes, sprinkle 2 tsp lime juice.

• Onion-1 no sliced

• Cucumber-1 no cubed

• Potato -1 boiled cubed

• Red/green/yellow capsicum-1/2 no cubed

For the dressing mix:

• Curd-1 cup beaten

• Salt and pepper to taste

• Cooked Amla pulp-2 tsp

• Crushed jeera-1/2 tsp

• Mint leaves- 4-5 no

• Cream cheese- 1 tsp

• Cashew powder-2 tsp

Method:

1. Prepare all the ingredients for the healthy bowl of goodness.

2. In a mixing bowl combine all the colorful ingredients and arrange them for the salad, chill for 20 mins.

3. In another bowl combine together the mixture for the curd-based dressing and chill for 15 mins.

4. Just before serving drizzle the dressing over the serving salad bowls and garnish with nuts, seeds, micro-greens, and fresh herbs, etc as desired.

For non-veg options: use boiled cubed eggs, boiled or grilled chicken cubes, chicken sausages, ham, salami etc can also be used as an option.

Brief About The Writer:

Dr. Kaviraj Khialani- Celebrity Master Chef, is a Mumbai based Author, Writer, Healthy Eating - Lifestyle Specialist, Food Designer, Academician & having mastered over 33 International Cuisines, is also a Food & Beverage Consultant. He has worked with esteemed properties like the Taj Group of Hotels, Kuwait Airways to name a few, he has been awarded several Global and National Awards for his outstanding performance in his chosen field he loves to share his knowledge and experience of over 2 decades with the F

Ingredient Ideology | THE PULSE EFFECT By: Dr. Kaviraj Khialani- Celebrity Master Chef.

THE PULSE EFFECT 

Let’s pick up on some of the beneficial pulses…

Pulses are part of the legume family, any plants which grow in pods basically, but the term pulse refers to only the dried edible seeds within the pods. Pulses include all beans, peas, and lentils such as baked beans, chickpeas, kidney beans, etc. Pulses are very popular in developing countries but are increasingly becoming recognized as an excellent part of a healthy diet throughout the world. Pulses have a rich and colorful history of nourishing cultures all over the world!

Indian cuisine has widely adapted and incorporated pulses, lentils, etc as an active variety of ingredients when it comes to our home cooking styles, most of us are fond of rajma Chawal, chauli masala, vatana ka usal, and the list goes on for the favorites with the pulses! Looking at a broader perspective of pulses too we have seen that various countries have also included a few of them in their soups, salads, stir fry recipes, curries, stews, dips, and even for baked dishes.

Pulses are also an important part of the human diet due to their robust nutritional profile, pleasant flavor, comparatively reasonable costs, and cooking versatility they rate up pretty well on the gain scale. Foods based on pulses are prepared with a wide range of recipes and with a host of different methods of pre-preparation and cooking starting from sprouting, grinding, boiling, steaming, mashing, roasting, saute and stir-frying, and also milling to make it into flour forms.

One of the challenges we usually face at times with pulses is the length of time taken with a few of them with which we need to adjust with and manage the time accordingly. One of the other aspects attached to pulses is that it has also been widely used in the food processing industry and also canning versions where we also export pulses which are pre-cooked and preserved and are ready to use available at the store shelves across the globe.

Health Benefits of Pulses:

• Pulses are a rich source of proteins, high in fiber, and have a low glycemic index.

• Pulses help in weight loss and are also heart-healthy foods provided they are made and consumed correctly.

• Pulses are also energy-boosting foods and good to be added in various forms into our day-to-day diets.

• Pulses help in optimal brain functioning and also a good source of essential vitamins and minerals.

• Pulses aid in digestion and also boosts our metabolism.

• Pulses help to control diabetes and also lower blood pressure.

• Pulses are a helpful source of zinc as well for our body, and also helps lower cholesterol.

Here are a few Simple- Healthy and Nutri-Rich Recipes with Pulses to add into our Menus and Meals!

Recipe-1] MASALA BAKED BEANS WITH CHICKEN & POTATOES.

Ingredients:

• Oil-1 tsp

• Garlic-1 tsp chopped

• Onion-1/2 small chopped

• Green chilies-1/2 tsp chopped

• Baked beans in tomato sauce-1 tin

• Salt and crushed black pepper to taste

• Mixed herbs-1/2 tsp

• Garam masala powder-1/4 tsp

• Chili flakes- ½ tsp

• Fresh basil/ parsley/coriander-2 tbsp.

• Water-1/2 cup

• Red chili sauce- 2 tsp

• Tomato ketchup-2 tsp

• Boiled chicken cubes-1 cup

• Boiled potato cubes-1/2 cup

• Green capsicum-1/2 chopped.

Method:

1. Prepare all the ingredients for the masala-baked bean recipe.

2. Heat oil in a pan saute the garlic, onions, chilies for a few seconds, add in the baked beans and all seasonings, herbs, spices, sauce, and masala to taste and mix well.

3. Add in the chopped green capsicums, saute well and add a little water and boiled chicken cubes, potatoes and allow to simmer for 6-8 mins.

4. Once it all comes well together and well cooked, turn off the flame add fresh herbs for garnish, and serve with brown bread, multi-grain bread, etc. an ideal dish to have for a Sunday brunch or a mini-meal on the whole.

Recipe-2] BLACK EYED PEA SALAD WITH GARDEN VEGGIES

Ingredients:

For the base of the salad:

Assorted salad leaves/ lettuce leaves- 1 cup

For the body of the salad:

• Black-eyed peas- 1 cup boiled.

• Onion-1/2 no cubes

• Tomato-1 no cubes

• Green chili-1 tsp chopped

• Coriander leaves-2 tbsp. chopped

• Green capsicum-1/2 no cubed

• Cucumber-1/2 no cubes

• Sweet corn-1/2 cup boiled.

• For the dressing of the salad:

• Olive oil-2 tbsp.

• Lime juice-2 tsp

• Mustard paste-1/2 tsp

• Dates- 3- 4 chopped

• Salt and crushed black pepper to taste

• Mint leaves- 8-10 leaves

• Honey-2 tsp

• Chaat masala-1/2 tsp

• Sunflower seeds/ melon seeds-2 tsp

For the garnish of the salad:

• Fresh herbs as available- 2 tbsp.

• Micro-greens -2 -3 tbsp.

• Cherry tomatoes- 3-4, cut 1 x 2

Method:

1. Prepare all the ingredients for the salad.

2. Arrange the base of the salad on a serving plate/salad bowl.

3. In a mixing bowl combine together the ingredients for the dressing and mix well.

4. Add in the body of the salad from the boiled peas to all other ingredients and give it a nice mix.

5. Arrange the salad in the serving bowl and garnish appropriately and serve immediately.

Recipe-3] CHICKPEA TIC- TAC – TOE

Ingredients:

• Oil-1 tsp

• Butter- 1 tsp

• Bayleaf-1 no

• Cloves- 3-4 no

• Garlic-1 tsp chopped

• Ginger-1 tsp shredded

• Green chilies- 1 tsp slit

• Onions- 1 cup puree

• Tomato-3/4th cup puree, fresh

• Boiled chickpeas/ kabuli chana- 1 and a half cup.

• Salt to taste

• Turmeric powder-1/2 tsp

• Red chili powder-1/2 tsp

• Coriander powder-1 tsp

• Garam masala powder-1/2 tsp

• Kasuri methi-1 tsp

• Cashew paste-2 tsp

• Water-1/2 cup

• Coriander leaves- 2 tbsp. chopped.

• Lime juice-1 tsp add and serve hot.

Method:

1. Heat oil and butter in a pan add in the whole spices and flavor the pan. Add in the onion puree first and saute it well for 4-6 mins add a little water if needed to prevent sticking, add in the garlic, ginger and chilies as well.

2. Next we add in the tomato puree, salt to taste, all the powdered spices, Kasuri methi and bhuna the masala well for 2-3 mins.

3. Add in the boiled chickpeas and cook it with the masala for a couple of mins, stir well, add in the cashew paste, a little water and simmer the chickpeas for 10-12 mins.

4. Add fresh coriander leaves and garnish the recipe, add a splash of fresh lime juice and serve hot with rotis, naans, parathas.

Recipe-4] BEAN TO BENEFIT SALAD

Ingredients:

For the base of the salad:

Assorted lettuce leaves/ purple/white cabbage-1 cup

For the body of the salad:

• Boiled kidney beans/rajma-1/2 cup

• Boiled green lentils/moong-1/4 cup

• Red capsicum-1/2 no cut into med cubes.

• Celery-1 stalk cut into pieces

• Cucumber-1/2 no cut into cubes

• Tomato-1 no de-seeded and cut into cubes

• Apple/pear/lychees/chickoo/mango cubes- any 1 fruit

For the Dressing of the salad:

• Olive oil-2 tbsp.

• Lime juice-2 tsp

• Crushed black pepper-1/2 tsp

• Salt to taste

• Roasted crushed cumin-1/2 tsp

• Flax seeds-1 tsp roasted and crushed

• Mint/coriander/parsley- 2 tbsp.

• Orange juice- ¼ cup fresh squeeze with segments

• Boiled Amla pulp- 2-3 tsp.

• Raisins/almonds/cashews- 2 tsp chopped.

For the garnish of the salad:

• Micro-greens, olives, jalapenos, assorted herbs, etc.

Method:

1. Prepare all the ingredients for the salad.

2. Arrange the base of the salad with assorted leaves as desired on the serving plate or salad bowl.

3.Combine all the ingredients for the dressing in a mixing bowl and give it a nice stir.

4. Add in the body of the salad just before serving and toss the salad well.

5. Portion the salad onto the base of lettuce leaves and garnish it appropriately and serve.

Recipe-5] ONE POT BEAN MEAL 

Ingredients:

• Oil-1 tsp

• Butter-1 tsp

• Cinnamon stick-1-inch piece

• Black peppercorns- 4-5 no

• Garlic-1 tsp chopped

• Lemongrass- 4-5 pieces

• Fresh basil- 8-10 no

• Salt and pepper to taste

• Ginger-1 tsp shredded

• Spring onions- 3-4 sliced

• Boiled sweet corn-1/4 cup

• Boiled assorted pulses- 1 cup

• Tomato puree-1/4 cup

• Soy sauce- 2 tsp

• Tomato ketchup-2 tsp

• Schezuan sauce- 2 tsp

• Garam masala powder-1/2 tsp

• Mixed herbs and chili flakes to taste

• Water-1/2 cup

• Cheese- 2-3 tbsp. grated to garnish.

• Cooked/boiled white/brown rice- 2 cups

• Assorted vegetables like sliced mushrooms, broccoli, zucchini, bell peppers, green peas, baby corn, paneer etc can be added for the veg options.

• Boiled shredded chicken/ sliced chicken sausages/ tuna fish from the can/boiled cubed eggs/ cooked chicken liver/ sliced salami etc can also be added for non-veg options.

Method:

1. arrange all the ingredients for the one-meal bean pot.

2. heat oil and butter in a pan add in the cinnamon stick and peppercorns, add in the sliced onions, garlic, ginger, and chilies and cook for 1 minute.

3. add in the cooked assorted pulses, salt, pepper, and all the powdered spices, herbs, chili flakes, sauces and mix well.

4. Add a little water to ensure even cooking, also add in your choice of veg or non-veg ingredients for the recipe and cook on a medium flame for 8-10 mins, add in the cooked rice and cook for 3-4 mins.

5. Finally add in some fresh herbs and grated cheese to garnish the pot meal and serve hot with a portion of salad.

Recipe-6] PULSE IT UP TOSS BOWL

Ingredients:

For the base of the salad:

• Assorted greens/ salad leaves- 1 cup

For the body of the salad:

• Assorted boiled lentils/sprouts/ pulses of your choice- 1 cup cooked/boiled/steamed.

• Boiled potato-1 no cubed.

• Broccoli- 1 cup florets, blanched

• Red/yellow capsicums-1/2 no cubes

• Cherry tomatoes- 4-5 cut 1 x 2

• Celery- 1 stalk cut into pieces

• Cucumber-1/2 no cut into cubes

For the dressing of the salad:

• Lime juice-2 tbsp.

• Honey-1 tsp

• Chopped nuts- 2 tsp

• Assorted seeds- 2 tsp

• Salt and pepper to taste

• Mint leaves- 8-10 no

• Chaat masala-1/2 tsp

• Roasted crushed cumin-1/2 tsp

For the garnish of the salad:

Assorted fresh herbs/ seeds/ nuts/ micro-greens

For non-veg options- add boiled chicken/ poached fish/ saute or boiled prawns/ roast sliced meat etc.

Method:

1. Prepare all the ingredients for the salad.

2. Place the crispy assorted salad greens on the serving plate or the salad bowl.

3. In a salad toss bowl combine together the ingredients for the dressing and mix well.

4. Add in the body of the salad just before you wish to serve the salad and give it a nice toss, add any fresh fruit as well of your choice and mix.

5. Arrange the tossed salad onto your serving bowl or salad plate on a bed of greens and garnish as desired, serve.

Brief About The Writer:

Dr. Kaviraj Khialani- Celebrity Master Chef, is a Mumbai based Author, Writer, Healthy Eating - Lifestyle Specialist, Food Designer, Academician & having mastered over 33 International Cuisines, is also a Food & Beverage Consultant. He has worked with esteemed properties like the Taj Group of Hotels, Kuwait Airways to name a few, he has been awarded several Global and National Awards for his outstanding performance in his chosen field he loves to share his knowledge and experience of over 2 decades with the Food & Hospitality Industry.

Ingredient Ideology | THE ZESTY ZUCCHINI By: Dr. Kaviraj Khialani- Celebrity Master Chef.

THE ZESTY ZUCCHINI

Zucchini is also called courgettes or baby marrow in various culinary applications and is a popular squash variety known to us. Ordinary zucchini is any share of green or yellow though both are equally popular in our kitchens for their inviting color and texture. It is technically a fruit but treated as an exotic vegetable choice by most of us and its shape looks similar to a cucumber with a stump-like stem at the end.

Zucchini has firm dark green or yellow outer skin which also offers a good amount of crunch and mouthfeel hence it is advisable not to peel them and the inner part is much softer and juicy, slightly sweet with a very mild and delicate flavor. It is not only being used in salads, stir-fried dishes, soups, curries, and baked dishes but are also widely being used in bread, muffins, desserts, and cakes too!

Let us check on a few Health Benefits of Zucchini:

• Zucchini is a great option to include and adapt into our diets for a weight loss regime, being low in calories.

• Zucchini is heat healthy food and is recommended to be consumed once in a while blanched in salads, stir-fried versions.

• Zucchini is also good for the eyes and vision and has benefits to offer eye health as well.

• Zucchini is full of anti-oxidants which are beneficial to us in a number of ways.

• Zucchini is cholesterol-free, fat-free, and low in sodium content as well.

• Zucchini is packed with a number of vitamins, minerals which are truly an add-on to our healthy dietary needs.

• Zucchini is also a gluten-free ingredient and can be incorporated in a number of dishes and recipes.

• Zucchini is also regarded as high in fiber content and good for our nervous system as well.

              Here are a Few Culinary Uses of Zucchini:

• Zucchini is great to add into our day-to-day cooking be it Indian recipes, subzis, curries etc it is easy to add it in just to ensure we do not throw away the skin but use it intact for maximum benefits and eye appeal.

• My experience with zucchini has been very interesting from having it in a rainbow subzi jhalfrezi, stuffed Achari aloo zucchini cups with korma gravy, zucchini kadai masala, coconut and water chestnut curry with zucchini.

• Speaking of zucchini being used in soups and broths add it to your minestrone, into tomato dhaniya shorba, zucchini almond soup served chilled flavored with basil or fennel is great during all seasons.

• Zucchini in baked dishes sliced, quartered, cubed, stuffed, and filled topped with a nice cheesy sauce, olives, herbs, breadcrumbs flashed into a hot oven does it just right to go the continental way.

• For the vegan lovers and whole food/ plant, food-based foodie’s zucchini does a great job of being converted into noodles and pasta being dressed and tossed in a number of sauces with crunch and bite for a great delightful experience.

• Zucchini tava pulao, saute zucchini cubes tempered with coconut oil, mustard seeds, curry leaves, red chilies, fennel seeds, and steeped into beaten minted curd served chilled as a raita concept with a meal is just so very refreshing change to a Lauki or kakdi ka raita.

• Zucchini fritters, cutlets, koftas, tikkis, stuffing’s for parathas, tortilla wraps, filling for taco shells, adding them to savory pancake batters, and roesti and hash brown potato mixes.

Here are a few interesting concepts and recipes with Zucchini:

Recipe-1] PAN TOSSED ZUCCHINI NOODLES

Ingredients:

Green zucchini- 150 gms, to be scraped/turned into noodles.

Yellow zucchini-150 gms, to be scraped/turned into noodles.

Olive oil- 1 tsp

Butter-1 tsp

Garlic-1 tsp chopped

Ginger-1 tsp shredded

Green chilies-2-3 slit

Red chilies-2-3 slit

Carrots-1/4 cup shredded

Green-yellow-red capsicums-1/2 cup shredded

Salt and crushed black pepper to taste

White vinegar-2 tsp

Soy sauce-1 tsp

Red chili sauce- 2 tsp

Sugar-1/4 tsp

Spring onions- 3 to 4 sliced

Spring onion greens-2 – 3 tbsp. chopped for garnish

Peanut butter-2 tsp dissolved in 1/4 cup warm water.

Method:

1. Heat oil and butter in a pan add in the spring onions, ginger, garlic, red and green chilies and saute for a few seconds.

2. Add in the zucchini noodles and all other veggies as well and toss them in the hot wok/pan for a minute.

3. Now add in the seasonings and sauces, peanut butter, and give it all a nice mix.

4. Cook the mixture on a medium flame for 4-6 mins until all the veggies get a nice moisture release and still crunchy, add in the spring onion greens and serve hot.

Recipe-2] MINCE STUFFED ZUCCHINI BAKE

Ingredients

Green/yellow zucchini-400 gms/ 3-4 pieces

For the stuffing:

Oil-1 tsp

Butter-1 tsp

Cumin seeds-1/2 tsp

Ginger-garlic paste-1 tsp

Green chilies-1 tsp chopped

Onion-1 small chopped

Chicken keema- 1 cup/ 250gms

Green peas-1/4 cup boiled.

Salt and pepper to taste

Red chili powder-1/2 tsp

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Coriander powder-1 tsp

Tomato ketchup-2 tsp

Red chili sauce-1 tsp

White sauce-1 cup

Grated cheese-3-4 tbsp.

Method:

1. Cut the zucchini lengthwise into two each and carefully scoop out the center pulp and add it to the keema filling while we cook it.

2. Apply a little salt on the zucchini boats and keep them aside.

3. Heat oil and butter in a pan saute the ginger, garlic, chilies and onions for a couple of minutes.

4. Add in the chicken keema and peas, the scooped out chopped zucchini pulp add in salt to taste and all powdered spices, herbsx and chili flakes and saute for 2-3 mins.

5.Add ½ cup water or stock and allow the keema to cook for 8-10 mins on slow flame.

6. Add in the tomato and red chili sauce and mix well, cook for another 6-8 mins and allow to cool slightly.

7. Stuff the boats with the keema mixture, top it with a little white sauce and cheese and place in a baking dish.

8. Pre-heat the oven at 170 degrees Celsius and bake the zucchini boats for 12-15 mins and serve hot with toast/garlic bread.

Recipe-3] ZUCCHINI ALMOND SOUP

Ingredients:

Green zucchini- 150 gms/2 med sized- cut into med cubes.

Oil-1 tsp

Butter-1 tsp

Bayleaf-1 no

Peppercorns-3-4 no

Garlic-1 tsp chopped

Onion-1 small chopped

Potato-1 med sized peeled and cut

Salt and crushed black pepper to taste

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Water/veg stock-3 -4 cups

Almond paste- 2 tsp

Fresh cream-2 tsp

Parsley- 2 tsp chopped

Method:

1. Heat oil and butter in a pan add in the Bayleaf and peppercorns, garlic, onions and saute for a minute.

2. Add in the potatoes, zucchini cubes, salt, pepper, herbs, chili flakes.

3. Saute the mixture for a few seconds, add in the water/stock bring to a boil and simmer for 12-15 mins.

4. Cool, puree and strain the mixture and bring it back into the saucepan now add in the almond paste, cream and bring to a simmer for 3-4 mins, check for seasonings and serve the soup hot garnish with saute cubes of green zucchini/mint/basil leaves/parsley/ sunflower/ flax seeds etc.

Recipe-4] MOMS STYLE ZUCCHINI CHICKEN CASSEROLE

Ingredients

Green zucchini- 150 gms

Boneless chicken cubes-1 cup/200gms

Oil-1 tsp 

Butter-1 tsp

Cinnamon stick-1-inch piece

Black peppercorns-4-5 no

Green cardamom-1-2 no

Garlic cloves-2-3 no

Ginger -1 tsp chopped

Onion-1 no sliced

White wine- 2-3 tbsp.

Water/chicken stock-2-3 cups

Maida-2 tsp

Herbs-1/2 tsp

Chili flakes-1/2 tsp

Salt and black pepper to taste

Red chili sauce/schezuan sauce-2 tbsp.

Corn flour and water mixture-2-3 tbsp.to thicken the sauce.

Fresh herbs/parsley/basil/spring onion greens-2 tbsp. for garnish.

Method:

1. Heat oil in a pan add in the cinnamon, peppercorns, cardamom followed by garlic, ginger, sliced onion and saute until light pink.

2. Add in the chicken pieces, salt, pepper, herbs, chili flakes, maida and saute for up to 1 min.

3. Slide in the sliced zucchini pieces, white wine, chili or schezuan sauce and add little water/chicken stock mix everything well.

4. Simmer the chicken and zucchini for 10-12 mins or until just done add in the corn flour water solution to thicken the sauce a little.

5. Serve hot with steamed white rice or steamed buns/ bread rolls.

Recipe-5] STAR ANISE SPICED ZUCCHINI TOSS

Ingredients:

Green zucchini- 150 gms/1 med sized, sliced

Yellow zucchini-150 gms/1 med sized, sliced.

Oil-1 tsp

Butter-1 tsp

Star anise- 2 no

Garlic-1 tsp sliced

Ginger-1 tsp juliennes

Red chili- 2 no shredded

Green chili- 2 no slit

Spring onion- 2-3 chopped

Baby potatoes- 8-10 no boiled and cut 1 x 2

Salt and crushed black pepper to taste

Soy sauce-2 tsp

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Red chili sauce-2 tsp

Green chili sauce- 2 tsp

Water-1/2 cup

Roasted crushed peanuts-2 tbsp.

Corn flour water solution-2 tbsp. to thicken

Spring onion greens-2 tbsp. garnish.

Method:

1. Prepare all the ingredients for the wok tossed recipe.

2. Heat oil and butter in the pan add in the star anise followed by garlic, ginger, chilies, onions and cook for 1 min.

3. Add in the sliced or diced zucchini pieces and boiled potatoes and give them a nice toss in the hot pan.

4. Add in the salt, pepper, herbs, chili flakes, sauces and little water or stock and mix well in the pan, cook for 6-8 mins on medium flame.

5.Finally add in the cornflour water solution and thicken the mixture and serve hot garnished with crushed peanuts and greens.

Recipe-6] ZUCCHINI CHICKPEA CURRY WITH RICE

Ingredients:

Green zucchini-150 gms, sliced

Yellow zucchini-150 gms, sliced

Boiled chickpeas-1/2 cup

Baby potatoes- 4-5 boiled cut 1 x 2

Oil-1 tsp 

Butter- 1 tsp

Lemongrass- 3-4 pieces

Basil- 8-10 no

Slit red/green chilies-2-3 no

Galangal/ginger-2 tsp sliced

Thai yellow/green/red curry paste-2 tsp

Water/stock-1 and half cup

Coconut milk thick-2 cups

Salt to taste

Sugar-1/4 tsp

Corn flour water solution-2 tbsp. 

Method:

1. Prepare all the ingredients for the curried zucchini recipe.

2. Heat oil and butter in a pan add in the lemongrass, basil, galangal or ginger, chilies followed by the curry paste as desired.

3. Add in little water or stock, the zucchini, chickpeas and potatoes, salt and sugar and simmer the mixture for 4-5 mins.

4. Add in thick coconut milk and cook for another 3-4 mins, add in the cornflour solution to thicken a little if desired.

5.Serve the curry hot with steamed rice/ jasmine rice/herbed rice.

Brief About The Writer:

Dr. Kaviraj Khialani- Celebrity Master Chef, is a Mumbai based Author, Writer, Healthy Eating - Lifestyle Specialist, Food Designer, Academician & having mastered over 33 International Cuisines, is also a Food & Beverage Consultant. He has worked with esteemed properties like the Taj Group of Hotels, Kuwait Airways to name a few, he has been awarded several Global and National Awards for his outstanding performance in his chosen field he loves to share his knowledge and experience of over 2 decades with the Food & Hospitality Industry.

Video Lessons | Essential Skills For Food and Beverage Personnel | How is Alcohol made? Part-2 By Dr. Hemant Kumar Singh

Brief About the Vlogger

Dr. Hemant Kumar Singh is an accomplished Trainer and administrator with over 21 years’

of experience in the field of Hospitality. His research work has published in various national & international journals. During his 20 year-long career, he has organized and attended a number of national & international conferences, seminars, workshops, FDPs, MDPs. He is a trained Online Educator certified by American Hospitality Academy.

Video Lessons | Essential Skills For Food and Beverage Personnel | How is Alcohol made? Part-1By Dr. Hemant Kumar Singh

Brief About the Vlogger

Dr. Hemant Kumar Singh is an accomplished Trainer and administrator with over 21 years’

of experience in the field of Hospitality. His research work has published in various national & international journals. During his 20 year-long career, he has organized and attended a number of national & international conferences, seminars, workshops, FDPs, MDPs. He is a trained Online Educator certified by American Hospitality Academy.

Ingredient Ideology | Corona Culinary Covishield By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Recovery & Revival Concepts While Corona Recovery Process

Treat up yourself to the best but eat well & rest is also one of the citations these days which we need to look at and follow up while we are on the way dealing with Covid-19 and since we all are aware that we need a strong immunity level built up taking place during the recovery days a few tips from our culinary collection can also assist us to do it well. 

Most people these days are adapting themselves to various styles and methods and combo treatments from allopathy to Ayurveda, naturopathy, and more! We must however take all advice and reconfirm any readings with our nutritionists and they only take up one or more of them to help better suit our system and help it heal faster.

Firstly, we need to be strong come what may, since stress pulls down our immunity levels drastically which is not a good sign instead we need to be calm, patient, and slightly more alert once the tests are positive. Let us now look at a few helpful pointers listed below as suggested by a few experts and studies on the culinary Covishield.

Trivia on Culinary Aspects Associated with Covid Treatment:

1. Drink warm/lukewarm water at least 3 to 4 liters, throughout the phase and continue following it for days and weeks to go.

2. Alter your diet immediately as we have heard “You are what you eat!” Now it would be Eat light, feed wise & rest right to sit up upright to face the tide!” it is time to eat limited, but nutritious and low in oil & fats, sodium, and spices.

3. It is suggested to be on a protein-rich diet ideally while recovering, would be great to be on a vegetarian diet ideally which is also protein-rich. Also, follow the policy of cook fresh eat fresh! Do not store the cooked food for a long time and again re-heat & consume.

4. As a guide to keeping inflammation and bacterial growth at bay, we would suggest to keep wheat away from the diet for a few days and also keep away wheat-based products for a while, instead recommended consuming brown rice, pulses like rajma, black eye peas, and opt for gluten-free flours like oats flour, soy flour, etc for your chapattis, etc.

5. We also need to keep away sweets and sugar in all forms hence none of your favorite Gulab jamuns, malai sandwich or rossogulla, phirni etc for some time, it’s time to revamp your diet.

6. Mucus formation needs to be taken care of in the system during these times, therefore it is suggested to avoid milk and milk-based/dairy products as well as not to be included in the diet for a while.

7. On a positive note, one can try consuming roasted pounded Flaxseed powder, 1 -2 tsp per day, depends on how well you can have the intake and acceptance by your body, also try having organic honey a tsp or so in a day, it does have benefits to offer as well.

8. We have often heard of fresh turmeric being great when it comes to remedial measures and it has been handy in our kitchens for ages now, try fresh ground turmeric paste with little crushed black peppercorns and a few tulsi leaves and have it as a mix in the morning to start your day on an empty stomach, it has worked for many.

9. During this recovery and rebuilding of strong immunity levels in our body it is important to make healing energy available on our plates as well and what better than a small portion of boiled rice, with a dal which is made non-spicy, less oil and salt little drinkable works well. Furthermore, we are aware of the best nutrient-rich voted Indian favorite dal khichdi- have this made with yellow or green moong dal, mildly to low in spices and salt levels. For the dessert and sweet tooth, lovers go for a small portion of a ripened sweet papaya!

10. Taking positive culinary moves to waive off the positivity from the test reports would be to include tisanes or herbal teas, ginger- cinnamon tea, or a combination of black pepper and tulsi chai, have this few times a day in small portions with no sugar and no milk, try adding giloy though!

11. Drumsticks as we mentioned in our immunity-boosting list earlier is a true friend and support here, have a nice light soup made with drumsticks- I make this like a short but with no oil, just with curry leaves, pepper, ginger, choose between ajwain or jeera,  a touch of lime, turmeric, fresh coriander, mint with cut-up drumsticks in boiling water with a pinch of pink or Himalayan salt if available, cook the drumsticks in the soup pot, extract and strain out the flavors of the drumstick, nice and mild, sip on this one for a few days!

12. A few foods from the Pre-Biotic category are also helpful and come in handy here to boost up our immunity levels for instance gradually we can start using a little garlic, ginger, onion, ripened banana, fresh coconut, fermented foods, brinjal, and even raw tomatoes in our healthy cooking drive to also support good gut bacteria in our system which goes for a little toss due to antibiotics.

13. Experts also suggest including sattu in the special diet after the initial few days it is possible to do a desi protein shake kind of concept here and sattu goes well with roasted jeera powder as well, having a couple of spoons of this mixture should be good.

14. Sprouted and ground moong dal or mix dal dosa or cheela concept being made with very little oil on a non-stick tava with light seasonings and flavorings like ginger and onion should be good to start now, can also use little sprouted Kabuli chana once in a while in the above.

15. For those who wish to opt for eggs, may think of including 1-2 boiled eggs or a simple omelet to go once in a couple of days with some multi-grain bread or gluten-free slice bread.

16. Almonds soaked overnight and eaten in the morning would be a good start to the day, have 6-8 of them per day, along with this one can also think of having raisins, figs or Anjeer is available or any other dry fruit as well of your choice can be consumed.

17. We all need a little twist of taste on our palate during these times, try a sweet potato and sprouted cooked/boiled moong dal tikki, with a touch of ginger, green chili, salt, and coriander /mint, and have them like small tikkis shallow fry on a non-stick with very little oil for a change add a little crushed melon, sunflower seeds for a crunch in them.

Here are a few recipe suggestions which can be easily made and are healthy as well:

1] HEALTHY OATS IDLI

Ingredients:

• Oats -1 cup

• Rava/sooji-1/2 cup

• Curd-1/4 cup

• Water- 1 cup to be used and adjust the texture.

• Salt to taste

• Lemon juice- 2 tsp

• Cooking soda/ fruit salt- ½ tsp

• Carrot-2- 3 tbsp. grated

For the tempering:

• Oil/ghee- 1 tsp

• Mustard seeds-1/2 tsp

• Cumin seeds-1/2 tsp

• White urad dal- 1 tsp

• Chana dal-1/2 tsp

• Ginger-1 tsp grated

• Cashews- 2-3 no. chopped 

• Hing- 1 pinch

• Green chili-1 no chop

• Curry leaves-4-5 no.

• Coriander leaves- 2 tbsp. chopped

Method:

1. Firstly, dry roast the oats in a non-stick pan for a few mins, cool slightly and grind it to a powder using a dry grinder.

2. Now heat the oil/ghee and prepare the tempering as listed above, add in the rava and powdered oats and mix them well on a low flame add salt and keep aside to cool completely.

3. Add water and curd or use buttermilk to make a nice batter for the idlis, adjust the texture and cover, set aside for 10-15 mins, now add lemon juice, carrot, coriander, nuts to the batter and finally add fruit salt and mix well.

4. Place the idli maker on the flame meantime with water, grease the idli moulds and pour the batter in each mould and continue with the steaming process once it comes out clean with a toothpick, carefully remove the idlis and serve with coconut chutney.

2] SATTU KA HEALTH SHAKE

Ingredients

• Sattu ka atta- 2 tbsp.

• Almond powder/ cashew powder- 2 tsp

• Soy milk- 1 and a half cup

• Green elaichi powder- ¼ tsp

• Raisins-1 tsp chop

• Dates- 2-3 no. chop

• Turmeric powder-1/4tsp

• Saffron- 2-3 strands

Method:

1. Prepare all the ingredients for the shake.

2. In a pan add the soy milk, add in the chopped dates, saffron, turmeric, add the sattu, nut powder and cook well for 3-4 mins.

3. Add elaichi powder, raisins and bring a light boil and simmer for 2 mins.

4. Serve the health shake warm to slightly hot and enjoy this 2-3 times a week.

3] MIX DAL KA CHEELA

Ingredients:

• Toor dal- 3 tbsp.

• Yellow moong dal-3 tbsp.

• White urad dal- 2 tbsp.

• Brown rice/white rice- 3 tbsp.

• Oil- to cook

• Sooji- 2-3 tbsp.

• Green chili-2 tsp chop

• Ginger- 1 tsp chop

• Hing- ¼ tsp

• Coriander leaves- 2 tbsp. chop

• Salt to taste

Method:

1. Clean the dals and rice, wash them well and soak them all together in water around 4 cups for around 2-3 hours.

2. Drain the water grind with green chili, hing, ginger to a coarsely fine paste, add few tsp of water as needed.

3. Remove into a bowl, add in the sooji and mix well, cover and keep aside for 15-20 mins.

4. Using a non-stick tava, grease it lightly, using a round spoon/ladle pour the cheela batter onto the tava and spread it evenly.

5. Spray or drizzle very little oil on the sides to assist in cooking once it gets a light nutty brown color, remove and serve hot with chutney or little curd.

4] DRUMSTICK SOUP

Ingredients

• Drumsticks- 2-3 scrape them a little from the top with a sharp knife and cut into smaller pieces and washed.

• Oil-1 tsp

• Cumin seeds- ¼ tsp

• Mustard seeds-1/4 tsp

• Curry leaves- 4-5 no

• Green chili-1 no chop

• Salt to taste

• Ginger- 1 tsp chop

• Water- 4-5 cups

• Black pepper powder- ¼ tsp

• Lime juice- 1 tbsp.

• Coriander leaves- 1 tbsp.

Method:

1. Prepare all the ingredients for the healthy soup.

2. Heat oil adds in the tempering ingredients add in the drumstick pieces and salt, pepper, water and bring to a boil, simmer for 15- 20 mins or 3- 4 whistles using a pressure cooker.

2. Cool down slightly and press down and extract the drumstick pulp into the soup, strain the entire mixture into a fresh saucepan and bring it back to a boil, now check for salt, add lime and coriander and serve hot.

5] NUTRI RICH MOONG DAL KHICHDI

Ingredients:

• Boiled brown rice/white rice- 1 cup cooked.

• Yellow moong dal- 1 cup boiled and mashed

• Oil/ghee- 1 tsp

• Hing-1/4 tsp

• Ginger- 1 tsp chop

• Slit green chili-1 no

• Cumin seeds-1/2 tsp

• Salt to taste

• Curry leaves- 4-5 no

• Turmeric powder-1/2 tsp

• Coriander powder-1/2 tsp

• Coriander leaves- 2 tbsp.

• Tomato- ½ cup chop.

• Lime juice-2 tsp.

• Roasted crushed peanuts- 1 tbsp.

Method:

1. Prepare all the ingredients for the khichdi recipe.

 2. Heat oil/ghee add in the ginger, hing, chili and tomatoes.

3. Add in the spices, salt, boiled dal and rice and mix well.

4. Cook on a medium flame for 8-10 mins.

5. Adjust texture using hot water and get the khichdi to a slightly

Mashed texture, add lime juice and crushed peanuts.

6. Serve hot garnished with fresh coriander.

On a concluding note: Keeping it simple- light & easy is the key! do not be in a rush to go very heavy on the intake of foods high in carbs, fats etc. look at the balance in the nutrition chart for a couple of months from here, have adequate sleep and take good rest. Avoid too much of physical activity do not strain your mind, brain and body too much with work pressure/stress etc for few weeks, as we agreed upon Health is Wealth! Take regular medications as prescribed, do continue a few steam inhalations, and also saltwater gargles couple of times a day. Revitalise yourself and revive all those aims, goals and ambitions after a little break and me -time, which is most needed during these times. Stay Safe, Eat Healthy and Stay Fit!

Brief About The Writer:

Dr. Kaviraj Khialani- Celebrity Master Chef, is a Mumbai based Author, Writer, Healthy Eating - Lifestyle Specialist, Food Designer, Academician & having mastered over 33 International Cuisines, is also a Food & Beverage Consultant. He has worked with esteemed properties like the Taj Group of Hotels, Kuwait Airways to name a few, he has been awarded several Global and National Awards for his outstanding performance in his chosen field he loves to share his knowledge and experience of over 2 decades with the Food & Hospitality Industry.

Video Lessons | Essential Skills For Food and Beverage Personnel | Best selling Scotch 2020-21 By Dr. Hemant Kumar Singh

Brief About the Vlogger

Dr. Hemant Kumar Singh is an accomplished Trainer and administrator with over 21 years’

of experience in the field of Hospitality. His research work has published in various national & international journals. During his 20 year-long career, he has organized and attended a number of national & international conferences, seminars, workshops, FDPs, MDPs. He is a trained Online Educator certified by American Hospitality Academy.

In Room Dining : An Integral Part of Food & beverage Service! By Vivek Salhotra

In-Room Dining

Room Service: It implies serving food and beverage in guest rooms of hotels. Small orders are served in trays. Major meals are taken to the room on trolleys. The guest places his order with the room service order taker.

The waiter receives the order and transmits the same to the kitchen. In the meanwhile, he prepares his tray or trolley. He then goes to the cashier to have a cheque prepared to take along with the food order for the guests’ signature or payment. Usually, clearance of soiled dishes from the room is done after half an hour or an hour. However, the guest can telephone Room Service for the clearance as and when he has finished with the meal.

There are two types of Room Service:

      Centralized:     Here all the food orders are processed from the main kitchen and sent to the rooms by a common team of waiters.

    Decentralized:  Each floor or a set of floors may have separate pantries to service them. Orders are taken at a central point by order-takers who in turn convey the order to the respective pantry.

The guest may call for service by pressing a button that lights up a series of colored lights in the corridor or alternatively lights up a panel in the floor pantry divided into numbered sections denoting the rooms. The customers may telephone directly to the floor pantry or to the reception or the restaurant or dining room.

MOBILE: This type of operation is found in resorts. In resorts, there are mobile vans that go to the cottages and prepare the food in front of the guests or bring prepared food in it.

DUMB WAITER: Dumb waiter is a specialized elevator for room service. Mainly used in countries which are technically improved and have a shortage of manpower. They are of 3 types

-one in which there is a waiter standing in the elevator and prepares the food inside the elevator and goes to the room and serves.

-The second one is in which the elevator along with the prepared food opens into the floor pantry and the food is served from the floor pantry to the guests in their rooms

-The third one is found in really technically improved countries in which the elevator along with the prepared food opens into the guest room and the food is directly served to the guests

Features

1. 24 hrs room service in very good hotels

2. Room service is multi-cuisine in nature- Except items which need a lot of garnishing, are not served at rooms because by the time it reaches the room it won’t be in the proper condition. Even noodles and pasta are not served

3. All meals- The various meals one has in a day are served. E.g. Bed Tea, Afternoon Tea etc.

4. Dearly priced- It is priced more because it is served at the rooms and even lot of effort and equipment are required for the transportation of the food

5. Low turnover- The majority of the resident guests only take breakfast in their room which is much cheaper. They may have their lunch or dinner outside. Room service depends on the number of resident guests. And even there is no way of promoting room service in a hotel as in restaurants they do by advertising

6. Dispense Bar/ Mini Bar- A bar situated in the back area of a restaurant or in the pantry is known as Dispense Bar. The bar situated in the restaurant is known as American Bar or Cocktail Bar. A small refrigerator inside the room stocked with mineral water bottles, soft drinks and alcoholic beverages is known as a minibar.

7. Ordering through the phone- Order taker is one of the most important people in-room service. An order taker should be attentive and listen properly to the guest and should repeat the orders

The pantry from which the floor service staff operates may be linked to a mini stillroom and holds the equipment required for the preparation and service of any meal. This equipment should include:

•    Sink unit

•    Hotplate

•    Refrigerator

•    Loft to the central kitchen

•    Salamander

•    Open gas rings

•    Small still set or other coffee making machine

•    Cutting boards

•    Knives

•    Storage space shelves and cupboard for china

•    China

•    Silverplate, hollowware

•    Cutlery. Flatware

•    Glassware

•    Cruets, Worcester sauce, sugar, etc

•    Linen

•    Gueridon trolley

•    Chafing lamps and Suzette pans

•    Wine service equipment

In some hotels breakfast service is available, in this menu itself acts as an order which when completed is hung on the outside of the guest’s bedroom, the bottom portion of the card is detachable and sent to the billing office for charging the guest’s account. The remaining portion goes to the central kitchen. Trays are then made up and delivered to the room within the appropriate time range.

Doorknob card: A card that can be hung on the doorknob mainly for breakfast. During or at the morning most of the guests order for breakfast and there is fewer few of order takers so guests can order their breakfast through Breakfast Doorknob Card.

Breakfast Basic Set Up On The Tray

These are the step-by-step what you need to do on Breakfast Basic Set Up On The Tray preparation. Be very focus in every detail because these steps will make your routine operation very effective and efficient. Will anticipate guests’ complaints and guard your company's standard of performance in an excellent way. These standards could vary depends on your company situation and conditions but this guide of Breakfast Basic Set Up On The Tray is used in so many 5 stars hotels all around the globe and been tested for many years with so many compliments earns. Focus on the details is key before you deliver anything to the guest’s room and start your service role. Teamwork will make your service PERFECT!

•    Tray is ready with a neat and clean tray mat.

•    Set up the tray with the following things.

1. Flower vase on the tray

2. Salt &Pepper

3. Sugar bowl (white sugar, brown sugar, sweet low, and candela)

4. Preserves and butter before you pick up the food

5. B&b plate.

6. Cutlery folder ready with bread and butter knife Main course fork and knife and dessert spoon.

7. Coffee cup with underline and teaspoon

8. Milk creamer with the coffee or tea orders as per the guest requirements.

9. Juice glass.

•    All hot and cold food should be covered with the plate cover as soon as picked from the kitchen.

•    Service napkins to be used for placing hot food or for other services

Order Taking Useful Sentences

•    Just a moment, please

•    Bear with me one moment, please

•    May I put you on hold, please

•    Allow me to transfer you to the …….department

•    Thank you for your patience

•    My pleasure

•    Certainly

•    With pleasure

•    It’s my pleasure

•    Thank you for calling,

•    We will take care of it

•    It will be taken care of, Mr. ……

•    Our minibars contain soft drinks, beer, mineral water, …..

•    We offer top-branded/ Premier Grand Cru wines, such as……

•    We have a great selection of wines, which can be accompanied by your meal

•    We are pleased to know that you have enjoyed your breakfast

•    We boast exquisite dishes, such as…….

•    All our meals displayed on our menu list are succulent/ scrumptious/ tasty

•    We have a wide range of homemade & appetizing cakes, tarts, cookies, chocolates, etc.

•    Have a pleasant/ marvelous/ fantastic/ majestic day!

•    Enjoy your breakfast/ lunch/ dinner!

All those order-taking useful sentences are commonly used for order taking in the restaurant or other food and beverage outlet also including room service department in the hotel when an order comes by phone from the guest rooms. These order-taking useful sentences have been used for a long time ago with full manners to answer or questioning guests regarding any information the guest needs. Practice with these order taking useful sentences and learn for more conversation applied and make your performance grow up as well as your career in your industry. These order-taking useful sentences also will make great impact for your guest during in the Hospitality industry. Practice your order taking useful sentences every day to build your habit for your future improvement and as well develop your personality to become warm and polite full with manners.

Basic Steps in Entering a Guest Room

•    When approaching the door of the room you will enter make sure you know the guest’s name.

1.    HOW? Check a vacant room report, ask the Butler on the floor, call the operator or front office to check in the system.

2.    WHY? It is an international basic standard to use the guest’s name all the time.

•    Observe the signage on the door (DND/Service Room)

1.    HOW? Look at the panel beside the door where you swipe your master key to get in.

2.    WHY? We do not want to disturb a guest if they have placed the DND sign-on.

•    Check if the room is not double locked

1.    HOW? Swipe the key and see if the red light appears and there is no sound of the lock opening.

2.    WHY? If it is early in the morning or late at night the guest might not want to be disturbed and did not place the DND sign. It would be then better to ask the Butler to call the guests room to see if the guest doesn’t mind that someone comes in.

•    Ring the bell once and wait for 10 seconds. Announce the department and wait for another 5 seconds.

1.    HOW? Press the bell picture on the panel near the door. (Do not press to hard as the panels are delicate).

2.    WHY? We have to wait as the guest might be in the bathroom, on the balcony or getting changed. We also want the guest to know who is waiting at the door and for what reason.

•    If the guest opens the door say ‘Good Morning Mr/s. guests name I am your name from your department may I state your purpose in the room’. Proceed if the guest agrees or come back at the requested time

1.    WHY? We want to make sure that we use the guest’s name, and they know who you are, and what you are going to do in the room. Remember to be very clear when you speak as some of the guests do not speak English very well.

•    If there is no response from the room repeat the above-mentioned step.

1.    WHY? We have to give the guest adequate time and not rush them or they might be watching T.V and did not hear the first time or in the bathroom having a shower and not hear the bell

•    Open the door slowly, knock twice and announce your department again. Only open the door till you can see the first light switch

•    Check the bathroom and if the door is locked then knock again and announce your department.

•    Check the bedroom and the balcony to reconfirm that there is no guest on the room. When you reach the wardrobe area, announce your department once again.

•    If there is no one in the room proceed with task.

IMPORTANT THINGS TO REMEMBER

•    Always use the guests name wherever possible.

•    Never fully open the door when entering without the guest having opened the door for you.

•    Always give the guest enough time to get to the door.

•    Check the bathroom and the balcony for guests sitting outside.

•    Never block or obstruct the doorway or corridor with whatever equipment you are going to use.

•    For Housekeeper’s always hang the ‘Make Up’ sign outside the door.

•    Help your colleagues out; if you see that there is clearance or guest laundry in the room inform the relevant department.

•    The main differences between laying a tray and a table for the service of breakfast are as follows:

•    A tray cloth replaces the table cloth

•    Underplates are usually left out because of lack of space and to reduce weight

There will be no ashtray or table number on the tray.

Brief About Writer:

Vivek Salhotra

Assistant Professor in Shree Hanumat Institute of Management and Technology. He started his career with Oberoi's Clarkes as a trainee which is the first property of Oberoi's since 1898, and his first job was with The Oberoi Cecil as a Front Office Assistant, in Shimla. He worked with Chili's Gurgaon, A Taxmax cuisine Restaurant, BRD College Roorkee Uttarakhand, Hotel Altius Chandigarh, and The fern residency Chandigarh, After a decade in the industry he moved to Academia in KC group Nawanshahr, Punjab as an Assistant Professor, the journey of Academia starts from here, worked with Chandigarh Group of colleges and now working with Shree Hanumat IMT.

Video Lessons | Essential Skills For Food and Beverage Personnel | Wheat Beer Review By Dr. Hemant Kumar Singh

Brief About the Vlogger

Dr. Hemant Kumar Singh is an accomplished Trainer and administrator with over 21 years’

of experience in the field of Hospitality. His research work has published in various national & international journals. During his 20 year-long career, he has organized and attended a number of national & international conferences, seminars, workshops, FDPs, MDPs. He is a trained Online Educator certified by American Hospitality Academy.

Ingredient Ideology | 12 AFFIRMATIVE ANTI AGING FOODS Dr. Kaviraj Khialani- Celebrity Master Chef.

ARTICLE FOR HOSPEMAG: BY – DR. KAVIRAJ KHIALANI- CELEBRITY MASTER CHEF. 12 AFFIRMATIVE ANTI AGING FOODS

While aging is said to be a part of the life cycle and all of us slowly and gradually move towards that stage however it has also been related to the kind of food we eat and the lifestyle we live as well. In the broader sense aging has also been spoken about as when the single cells in a living organism have ceased to be dividing and being a natural process each one of us must undergo this phase at their own time and pace. 

As we all are aware of the three types of aging namely biological, psychological and social. There are also various signs of aging as well which are linked to our skin, pores, wrinkles, and fine lines, puffy eyes, etc. there are a few suggested remedies to delay these from occurring among us to an extent by taking proper care of our diets, nutrition, physical activity, etc.

Here are the top 12 Affirmative Anti- Aging Foods which we all should include in our system much before in order to reap their benefits!

1] AVOCADOS: These are power-packed with a whole lot of nutrients that add a lot of glow and shine into our skin and also add value to our meals from a king-size breakfast to a healthy avocado smoothie or simply a tossed salad! An avocado hummus, a salsa, and a sauce to go with your favorite grills is a great choice to add it in.

2. BERRIES: these are also in the category of superfoods where their essential and vital contribution is of great value into our foods from a morning bowl of cereals to a porridge, a couple of them into our shakes and a few of them with our desserts as well make a whole lot of difference looking at its positive support. Include berries to go with your whole meal pancakes, and also a part of your salad jar concepts and in dressings as well.

3. BROCCOLI: This is one of the vibrant and attractive veggies we have sister concern to cauliflower but yes much more giving in terms of quality and nutrition also. It is very popular with stir fry dishes, a nice broccoli almond soup can be enjoyed chilled and warm too, must have a couple of these in a week on our plates. Include this veggie in a blanched format, do not overcook it or discolor it while cooking.

4. COCONUTS: this one is a wonder fruit and it has so much to offer from the water to the flesh to the oil and more. Tender coconut flesh/malai is so very yum and the water is just the right one to add to our intake. Fresh coconut milk extract being used in our curries and gravies also means a lot when it comes to imparting goodness.

5. LEMONGRASS: most commonly used in making our cuppa chai used very often by most of us, the refreshing flavor and aroma are so very relaxing and de-stressing. Lemongrass is also used in our cooking for instance using it in our soups, curries, gravies, and dishes with rice and noodles as well. Must include it in our recipes and daily diets, flavor it in your drinking water as well with a little mint.

6] NUTS: essential oils, nutritionally balanced full of good qualities to offer us and help us look better and feel better. For instance, a lot of us consume almonds soaked in water overnight as one of the first things going into our body in the mornings, similarly, walnuts are considered great for brain health. Must include a variety of them from cashews, to raisins, pine nuts, pecan nuts, hazelnuts & pistachios. For example, peanut butter is a very enriched ingredient for using it in our recipes.

7] PINEAPPLE: one of the best tropical fruit we have on our side, full of essentials like vitamin C, good for the eyes, reduces inflammations, helps to fight skin damage as well. Besides pineapple is also good for blood circulation and is a great immunity booster ingredient. Include it in form of fresh-cut in salads, in our cooking, and baking/ grilling as well as it adapts itself very well.

8] POMEGRANATE: These red peals are filled with the richness of the correct proportion of nutrition including helping us control blood sugar levels, helps prevent anemia, good for our teeth, skin, and hair, helps prevent premature aging. It is good to consume as a fresh juice, add them to your fresh fruit salads, add them to your health shakes and smoothies as well.

9] SPINACH: It helps to alkalize our body, helps fight acne and wrinkles, high in iron content, contains a good number of vitamin b like B-6, B-1, Riboflavin, Folate, etc. spinach is also rich in omega- 3 and it is said that drink your greens, combine spinach into your power-packed shakers and blend them with nuts, seeds, berries and enjoy them. Cooking with spinach is also common as a part of our Indian cuisine and it can be easily incorporated into our meals.

10] SWEET POTATO: It is rich in Vitamin-D content, a generous amount of magnesium, it minimizes sugar absorption in our body, improves digestion. Sweet potatoes are also rich in vitamin b6 and a great source of ascorbic acid. Have sweet potatoes in all your regular potato recipes, substitute them, and effectively use them in a number of ways from your roasted or baked potato munchies to a nice sweet potato chaat, to interesting subzi and stuffing for your parathas too!

11] TOMATOES: They are a great source of essential nutrients and vitamins, good for the hair, skin, and eyes. They are considered anti-inflammatory, helps purify the blood, helps lower cholesterol, helps improve bone health, and reduces migraine issues as well. Tomato juice, adding them to our salad plate, into our subzis, curries, gravies, etc. tomatoes also help detoxify our body and is a great anti-oxidant as well.

12] WATERMELON: The best part being high in water content around 90 %. Helps cleanse our kidneys, strengthens the bones, it is known as one of the highest alkalizing fruit, it is heart-healthy, hydrates our skin. Watermelon helps maintain body temperature, relaxes muscles, low in calories, and good to detox our body by eating it and including it in our diets regularly. 

On A Concluding Note:

These are just a few of the many such positive foods we have around us which are truly gems and giving in nature the only thing to understand is how to accept and how to inculcate the thought of incorporating them into our lifestyle in order to make the most of them and affirm us with an energy which can help us keep aging a little away from taking over us.

Brief About The Writer:

Dr. Kaviraj Khialani- Celebrity Master Chef, is a Mumbai based Author, Writer, Healthy Eating - Lifestyle Specialist, Food Designer, Academician & having mastered over 33 International Cuisines, is also a Food & Beverage Consultant. He has worked with esteemed properties like the Taj Group of Hotels, Kuwait Airways to name a few, he has been awarded several Global and National Awards for his outstanding performance in his chosen field he loves to share his knowledge and experience of over 2 decades with the Food & Hospitality Industry.

Essential Skills For Food and Beverage Personnel | Basic Restaurant Tools-Part 2 By Dr. Hemant Kumar Singh

Brief About the Vlogger

Dr. Hemant Kumar Singh is an accomplished Trainer and administrator with over 21 years’

of experience in the field of Hospitality. His research work has published in various national & international journals. During his 20 year-long career, he has organized and attended a number of national & international conferences, seminars, workshops, FDPs, MDPs. He is a trained Online Educator certified by American Hospitality Academy.

Ingredient Ideology | IMMUNITY BOOSTING FOODS: Dr. Kaviraj Khialani- Celebrity Master Chef.

Keeping in mind the current situation of the pandemic around us we all need to be extra careful, cautious, and composed in our approach towards facing the unprecedented times not to forget the most important fact being “Health is Wealth” It becomes unavoidable to ignore some of the simplest and easy to procure commodities around us in order to keep ourselves in high spirits and maintaining our body temperature during the scorching summer season as well.

Here are a few tried and tested tips and suggestions on what can be on our list of welcome on board ingredients utilizing their beneficial properties in boosting our and our family’s immunity system as well during these trying times. 

1] Drumsticks: this is one of the popular ingredients from our daily pick on vegetables which is said to be a good contributor towards boosting our immunity and also applies for its benefits like shielding protection against any viruses entering our system, an incredible source of minerals, calcium and iron helps to keep us fit, preparing drumstick soup/shorba/curry and subzi is a good way to include it in.

2]Coconut Water: the refreshing beverage as it is known for its intake should always be had fresh and good to have a few times in a week. The nutrients in the water have a ravishing positive effect on our system but if you wish to add a twist into it and a booster of Vitamin C, try adding a splash of fresh lime juice into the coconut water!

3]Garlic: it is called as a sense sensation ingredient, high on Vitamin C content, helps to cure colds, flus and other everyday illnesses. It naturally and painlessly detoxes the body by its inclusion in our diets. It is regarded as a great anti-oxidant as well and has a lot to offer us keeping us safe and sound having garlic around our kitchens and in our plates, soups, sauces, spreads, bread, and our subzis all can include it wholeheartedly.

4] Onion: known as one of the most staple humble vegetables in our kitchens for a long time now, most of us complain of watery eyes when we cut and slice onions, but not to forget the powers it possesses like being helpful in weight loss, it is rich in folate and calcium, potassium as well and our foods mostly revolve around onions from Chaats to gravies to biryanis and to having it sliced with salt and lime to the all-time favorite kachumber.  

5]Turmeric: it seems to be related to the ginger family and has a classic look back with our Indian kitchens. We probably know turmeric well being used in our curries, subzis, and not to forget the turmeric latte these days. It has a warm flavor and loads of medicinal properties. The primary active component turmeric is curcumin which also gives it a nice color and other values as well including potential biological properties.

6]Pumpkin Seeds: These are also regarded as superfoods, varieties of seeds can provide us with substantial quantities of healthy fats like magnesium and zinc which are vital for immune functions in our body, having a few teaspoons of pumpkin seeds in a week in our diets like salads/ health shakes, etc can add a lot of value.

7]Red Capsicums: this vibrant color of our capsicum has been rated highest in the quantity of vitamin c which it offers and is almost 3 times higher than the vitamin c found in an orange. Therefore, strongly recommended to include it into our salads, stir-fries, etc and in our meal schedules during the week to seek its benefits. I also recommend using it in a roast form into sauces, dips, and dressings for salads as well.

8] Ginger: a popular root a well-wisher and a versatile player in our kitchens, I often prefer being used in my chai for its truly robust pungent flavor, be it a common cold or a throat irritation ginger has always been at the helm of assistance. One of the most easily available ingredients must include it in our kadha concepts with lime juice, a little black pepper, and mint and have this reduced in water and a few small sips during the day are extremely beneficial.

9] Jeera Pani: one of the major benefits of having jeera pani is that it offers us a great intake of iron and dietary fiber. It also serves as an effective natural remedy to combat all our gut problems too. Cumin water is also effective in weight reduction and helps in regulating blood sugar levels and lowers cholesterol and is good for our skin as well. 

10] Lemons: they are yet again one of the most popular must-haves in our kitchens at all times, a good dose of this with warm water, regular water all day through in small quantities keep us refreshed and hydrated. Its juice and peel/zest both being useful it is truly a flavor enhancer in our recipes as well. Starting the day with a cup of hot/lukewarm water with a little lemon juice and a touch of honey is truly one of the good options.

Brief About The Writer:

Dr. Kaviraj Khialani- Celebrity Master Chef, is a Mumbai based Author, Writer, Healthy Eating - Lifestyle Specialist, Food Designer, Academician & having mastered over 33 International Cuisines, is also a Food & Beverage Consultant. He has worked with esteemed properties like the Taj Group of Hotels, Kuwait Airways to name a few, he has been awarded several Global and National Awards for his outstanding performance in his chosen field he loves to share his knowledge and experience of over 2 decades with the Food & Hospitality Industry.

Ingredient Ideology | PASTA PASSION,By: Dr. Kaviraj Khialani- Celebrity Master Chef.

Pasta is one ingredient close to many hearts and taste buds for various reasons well justified by most of us and seriously taken by a number of us too! Cooking and eating good food not only needs a bit of variation sometimes but also needs to create a bit of interest to try out something which is not the regular always and that’s the kind of thinking which makes us go a long way in creating new concepts and concoctions to please our palate!

Cooking with pasta is now pretty much an old story but the newness that comes to it with our ideology is what keeps it right there on the popularity charts for a long time which shall continue in the future also. From kids to teenagers and to all age groups pasta is a good break from routines making it is fun and so is enjoying it until the last bite!

My experience with pasta goes back to the times when we only had a couple of basic sauces the white and the tomato which were most common and from the very technique of understanding al dente stage- just cooked or can bite into the stage of cooking pasta to trying it out fusion variations it has been simply divine and full of wow factors attached to it from the guests I served some really unusual ones.

It is this wow factor that not only enhances the guest experience at a restaurant but also helps us in the word of mouth publicity on social media as well as getting the guest back for more and most importantly earning his loyalty with us.

Pasta has been known to us in a number of shapes, sizes, patterns, names and colors as well. They go back to a basic classification of small and long, shapes and plan or stuffed varieties. From the fresh homemade pasta to the machines its journey has been wonderful and chefs around the world have contributed immensely towards its development.

Here are 3 Simple, Easy Make and Enjoy Pasta Recipes with a little Twist of Taste for all you Foodies to enjoy:

Recipe-

1. MOMENTUM OF PEACE

[Fettucine pasta tossed in an herbed creamy sauce with fresh sliced mushrooms, star anise and pepper, cooked to perfection]

Ingredients:

• Fettucine pasta- 100 gms, boiled to al dente stage.

• Fresh sliced mushrooms- 150gms.

• For the sauce:

• Oil/olive oil-1 tbsp.

• Butter- 1tsp

• Star Anise- 1 no

• Garlic – 1 tsp chopped

• Onion- 1 small chopped

• Maida- 1 tbsp.

• Water/veg stock-2-3 cups.

• Salt and crushed black pepper to taste

• Mixed herbs & chili flakes to taste

• White wine- 30 ml optional

• Fresh cream- 60ml

• Grated parmesan cheese- 30gms/as per taste.

• Parsley- 1 tbsp. chopped
  
  

Method: 

1. Prepare all the ingredients for the pasta.

2. Boil the pasta to just cooked stage and keep aside, apply a little oil to prevent sticking or boil it just when the sauce is getting ready, and put it in immediately.

3. To prepare the mushroom cream sauce, heat oil and butter in a pan, add in the star anise – this is my additional choice of ingredient here since it goes well with the recipe, it may be avoided as well.

4. Add in the garlic, onions and saute for a few seconds, now add in the mushrooms and saute, add in the flour to thicken up the excess liquid, add in wine if desired.

5. Cook the mixture on a medium flame, add in little veg stock/water and mix, add in the fresh cream a little cheese blend it all well and finally add in the boiled pasta toss well, check for seasonings.

6. Finally serve the dish in a pasta plate, garnish with parsley, olives, cheese and microgreens and serve hot.

Chefs Variations: 

The same pasta can be made in a number of ways with a few alterations like adding an Indian style korma gravy with mushrooms, paneer, and capsicums.

Try the similar option with boneless cubes of chicken, reshmi malai tikka, add in sliced cooked chicken seekh kababs as well.

For the vegetarians who avoid mushrooms can use colorful bell peppers, broccoli, zucchini, snow peas etc too with their pasta.

2. ORANGE MYSTIQUE

[fusilli pasta tossed in a mix of herbs and spicy flavors tomato base with a dash of cream and hint of cheese]

Ingredients:

• Fusilli pasta- 100 gms boiled

For the Sauce:

• Oil/olive oil- 1 tbsp.

• Butter- 1tsp

• Garlic- 1 tsp chopped

• Onions- 1 small chopped

• Tomato puree- 1 cup fresh

• Kashmiri red chili powder-1/2 tsp

• Paprika/chili flakes- 1 tsp

• Salt and pepper to taste

• Mixed herbs- 1 tsp or fresh herbs like basil, thyme, oregano.

• Refined flour- 1 tbsp.

• Veg stock/water- 2 cups

• Fresh cream- 2 tbsp.

• Grated cheese- 30gms.

• Herbs/olives to garnish- 10 gms.

Additional veggie add ons to the pasta- shredded capsicums, boiled corn, broccoli, asparagus, paneer cubes etc.

For non-veg variations: cooked chicken cubes, sliced tandoori chicken or cubes of chicken tikka, fish tikka, tandoori prawns, tandoori lamb chops sliced as well can be used.

Method:

1. Prepare all the ingredients for the pasta.

2. Heat oil and butter in a pan, saute the garlic, onion sautes well until light pink, add in the tomato puree, seasonings, herbs, spices and cook well on medium flame, add little water or stock.

3. Once it starts leaving oil from the sides, add in the fresh cream and mix well, add in the boiled pasta, veggies or non-veg of your choice and cheese and toss well, cook for 2 mins.

4. Serve hot garnished with olives, cheese, fresh herbs and serve.

Chefs Variations:

Try the same recipe with a flavor of Kasuri methi-(dried fenugreek leaves) adding them into the tomato sauce, with a little garam masala powder as well, to slightly Indianise the flavors.

For a denser flavor of fusion, can add a little schezuan sauce to the tomato base sauce and continue with it add spring onion greens as well.

3.HARIYALI AUR PASTA

[a simple yet delectable spaghetti pasta tossed in a green sauce with flavors to entice the senses and a feeling of goodness all over]

Ingredients

• Spaghetti pasta- 100gms boiled.

For the green sauce:

• Fresh basil leaves- 2 cups, stems to be trimmed

• Garlic- 1 tbsp. chopped

• Chilled water- 2 tbsp.

• Olive oil- 4-5 tbsp.

• Salt and pepper to taste

• Parmesan cheese- ¼ cup

• Lime juice- 1 tbsp.

• Nuts- cashew Tukda/ almonds/pista/ pinenuts- ¼ cup

To add on into the pasta:

• Cherry tomatoes- 4- 5 no-cut 1x2

• Sliced olives- 4-5 green/black.

• Blanched snow peas- 10-12 nos.

Sliced roast chicken breast/ poached fish fillets/ sliced boiled eggs/ grilled paneer cubes or tofu/ cooked soy chunks/ butter garlic prawns/ malai paneer tikka etc can be combined with this.

Method:

1. Prepare all ingredients for the pasta.

2. Boil the spaghetti pasta and keep it aside.

3. In a blender jar combine ingredients for the green chutney and mix well.

4. Remove into a bowl, keep in the fridge until used.

5. If serving immediately toss the sauce with the boiled pasta, add your choice of additional ingredients to add color/flavor and texture.

6. Serve at room temperature or chilled ideally garnish with cherry tomatoes, olives, parmesan or cheese shavings.

Chefs Variations:

To prepare the same green sauce differently I also use blanched spinach leaves with some fresh basil, add roasted peanuts, a bit of ginger, garlic, and green chili as well to the chutney and blend it well.

For the pasta, we can toss it in the pan with some olive oil, burnt garlic, and chili flakes a little white wine, and then add it to the sauce.

Brief About The Writer:

Dr. Kaviraj Khialani- Celebrity Master Chef, is a Mumbai-based Author, Writer, Healthy Eating - Lifestyle Specialist, Food Designer, Academician & having mastered over 33 International Cuisines, is also a Food & Beverage Consultant. He has worked with esteemed properties like the Taj Group of Hotels, Kuwait Airways to name a few, he has been awarded several Global and National Awards for his outstanding performance in his chosen field he loves to share his knowledge and experience of over 2 decades with the Food & Hospitality Industry.