Onion tomato gravy
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This recipe provides instructions for making an onion and tomato gravy. It involves sautéing sliced onions in clarified butter or ghee, then adding tomatoes, garlic, ginger and spices like cinnamon, green cardamom, and cloves. The mixture is cooked until the tomatoes are soft, blended into a fine paste, and simmered further with additional spices. Optional additions like cream, cashews or meat can be added to make various curries.
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This document provides a recipe for paella that serves 10 people. It includes a list of ingredients for the rice, meat, seafood, and vegetables. It also lists the nutritional information for each ingredient and the total per person and for 10 people. The recipe instructions describe sautéing the meat and vegetables, adding the rice, seafood, and broth, and cooking until the liquid is absorbed.
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Kerala flood 2018
Heavy monsoon rains caused widespread flooding across the southern Indian state of Kerala in August 2018. Over 450 people lost their lives and more than 1.4 million others were displaced from their homes as a result of the flooding, which was described as the worst flooding the state had experienced in nearly a century. Infrastructure and property across the state were damaged, with initial estimates putting reconstruction costs in excess of $3 billion.
Ayurvedic herbs
The document lists over 150 Ayurvedic herbs and foods along with their names in Sanskrit and English. Each herb or food is listed on its own line with "Chef Ashokkumar" as the author. The list covers a wide variety of herbs, leaves, seeds, fruits and plants used in Ayurvedic medicine and cooking. It concludes by thanking the reader.
Culinary trends
The document describes elements of a tasting menu or degustation experience, including types of dishes, plating suggestions, and tips for hosting a tasting menu at home. It provides examples of innovative small plate ideas like deconstructed dishes, amuse-bouches, and palate cleansers to engage the senses and wow guests. Degustation aims to take guests on a culinary journey through carefully selected tasting portions of signature dishes and seasonal ingredients.
Diet
The document provides summaries of 20 different diets, including the ketogenic diet, Paleo diet, low carb diet, LCHF diet, Atkins diet, detox/master cleanse diet, blood type diet, glycaemic index diet, hormone diet, macrobiotic diet, Mediterranean diet, New Beverly Hills diet, Nutrisystem diet, Shangri-La diet, Volumetrics diet, Weight Watchers diet, Zone diet, DASH diet, vegan diet, raw food diet, and Ayurvedic diet. Each summary briefly describes the core principles and goals of the diet.
Kitchen equipments
The document lists various types of kitchen equipment and utensils including blenders, cutters, peelers, mixers, juicers, washers, ovens, hobs, chillers, freezers, burners, steamers, mixers, grinders, sinks, disposers, trolleys, ovens, slicers, dishwashers, bain-maries, storage bins, refrigerators, grills, fryers, tables, machines, grills, hoods, pans, lamps, ovens, crushers, cleaners, dispensers, toasters, coffee machines, steamers, knives, boards, strainers, measures, scales, woks, stands,
Indian sweets
The document lists over 150 Indian dessert recipes created by Chef Ashokkumar. It includes popular desserts like Gulab Jamun, Jalebi, Rasgulla, Ladoo, Halwa, and Kheer as well as some regional specialties. All recipes are attributed to Chef Ashokkumar.
French classical menu
The document provides a French classical menu template consisting of 15 courses from appetizers to dessert. It includes descriptions of common dishes for each course such as soups, fish, meats and vegetables. The menu aims to balance heavier and lighter dishes throughout the multi-course meal culminating in sweets, cheeses and beverages at the end.
Contamination hazards and control
The document discusses foodborne illness and how to prevent it. It states that foodborne illness can be caused by biological hazards like bacteria, viruses and parasites entering food. Young children are more susceptible than adults. Improperly cooled and reheated foods can allow bacteria to grow and cause illness. Maintaining proper time and temperature controls and good sanitation practices are key to preventing foodborne illness.
Breakfast around the globe
This document provides a brief overview of breakfast foods and customs from around the world, listing typical breakfasts from over 40 different countries and regions including England, Israel, the Netherlands, Poland, Spain, Morocco, Hawaii, Sweden, Iceland, Portugal, Australia, Brazil, Italy, Wales, Denmark, the Philippines, Alaska, America, France, Germany, India, Scotland, Thailand, Argentina, Ireland, Canada, Mexico, Russia, Vietnam, Peru, Bolivia, Egypt, Japan, China, Malaysia, Mongolia, Belize, Hungary, Pakistan, Estonia, Jordan, Venezuela, Colombia, Ghana, Uganda, the Bahamas, Costa Rica, the Dominican Republic, Turkey, South India, and concluding with
Allergens
Food allergies are serious medical conditions caused by an immune system response to certain proteins in food. The most common food allergens are milk, eggs, peanuts, tree nuts, wheat, soy, fish and shellfish. Symptoms can range from mild to life-threatening. Managing food allergies requires strict avoidance of the allergenic foods and ingredients containing them. Substitutes are available for common allergens like milk and eggs when cooking or baking.
Mango leaf thovayal
Mango leaf thogayal is a South Indian dish made with mango leaves, green chilies, shallots, coconut chips, and tamarind. To make it, mango leaves are washed and then sautéed with mustard seeds, urad dal, asafetida, curry leaves, coconut, red chili, green chili, and shallots in sesame oil. The cooked ingredients are then ground into a smooth paste and served with rice, idli, or dosa.
Edible flowers
The document lists over 50 different types of edible flowers that can be used in cooking according to Chef Ashokkumar. Some examples included are apple blossom, arugula, basil, begonias, borage, broccoli, calendula, carnations, chamomile, chicory, chive, Chrysanthemum, cornflowers, dandelion, daylily, and dianthus.
Pazhampori
1) Pazham Pori is a Kerala-style crispy banana fritter made with ripe plantain, refined wheat flour, sugar, baking soda, salt, and turmeric powder mixed into a batter.
2) The plantain is sliced and dipped in the batter before deep frying in oil until golden brown.
3) The fried fritters are served hot as a tea time snack and can be flavored optionally with cumin or green cardamom.
Keezanalli thogayal
Phyllanthus niruri is a tropical plant found in coastal areas known by various common names across languages. It has been used in Ayurvedic medicine to treat issues of the stomach, genitourinary system, liver, kidney, and spleen. The plant is known by many names in different languages and cultures, including "keezha nelli" in Tamil and "nela nelli" in Kannada.
A recipe is provided for Keezhanalli Thogayal, a South Indian preparation using keezha nelli leaves that are washed, drained, and tempered in oil along with mustard seeds, urad dal, asafetida, curry leaves, coconut
Gongura thogayal
This recipe provides instructions for making Pulicha Keerai or Gongura Thogayal, a South Indian dish made from gongura leaves. The key ingredients are a handful of gongura leaves, green chilies, sesame oil, mustard seeds, urad dal, red chili, curry leaves, asafetida, shallots and coconut chips. The gongura leaves and chilies are washed, drained and moistened with salt and water. The oil is tempered with spices and shallots are sauteed until transparent. Finally, the cooked ingredients are ground to a smooth paste to serve with rice, idli or dosa.
Channa masala
This recipe provides instructions for making Channa Masala, a popular Indian dish of chickpeas in a spicy tomato-based gravy. It includes soaking and cooking garbanzo beans or kabuli channa, then sautéing onions, ginger-garlic paste and various spices like cinnamon, cumin, chili powder and coriander in oil. Tomatoes are added and simmered to make the masala gravy, which is then mixed with the cooked chickpeas. The finished dish is garnished with cilantro and served with Indian flatbreads or rice.
Vemicelli sago payasam
This recipe is for Vermicelli Sago Payasam, a traditional Indian dessert. It contains vermicelli, tapioca pearls, milk, coconut milk, sugar, cashews, raisins, coconut bits, and cardamom powder. The tapioca is boiled separately then added to simmering vermicelli and milk along with coconut milk and sugar. Cashews, raisins and coconut are fried and mixed in at the end along with cardamom for flavor.
Kathirikkai murungakkai sambar
This recipe is for Kathirikkai Murungakkai Sambar, an Indian lentil soup or stew. It contains toor dal, tamarind, onions, tomatoes, eggplant, drumsticks, chili powder, coriander powder, turmeric, and various spices. The dal and vegetables are boiled together in a sauce made from tamarind juice, tomatoes, and spices. Tips include adjusting the sourness with more tomatoes or tamarind, adding water to control consistency, and omitting onions for a variation. The taste depends on adjusting the proportions of spices used.
Breakfast sambar
This recipe is for a South Indian breakfast dish called Breakfast Sambar or Ariacha Sambar. It contains various lentils, vegetables, spices and coconut that are boiled together to create a flavorful and nutritious porridge. The main ingredients are toor dal, pumpkin, shallots and a spice paste made from dried chilies, coriander seeds, coconut and other spices. All the ingredients are boiled until soft and mashed before adding tamarind juice and finishing spices to create the final sambar.
Ada prathaman
Ada pradhaman is a traditional Kerala dessert made during the Onam festival. It is prepared with rice flakes called ada, jaggery, coconut milk, and ingredients like cashews, raisins, and cardamom. To make it, rice ada and sago pearls are soaked and boiled, while jaggery is dissolved in water. Coconut milk is boiled with the jaggery until thickened. The rice ada and sago are then added and simmered along with fried cashews, raisins, and coconut pieces. Once cooled, the pradhaman thickens further into a sweet treat.
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Onion tomato gravy
- 1. Onion and Tomato Gravy Ingredients 500 gms Onions sliced 500 gms Sliced Tomato 50 gms Clarified Butter or ghee 5 gms Red chilli Powder Salt to taste 5 gms Garlic chopped or paste 5 gms Ginger chopped or paste 2 nos Bay leaves optional 5 gms Cinnamon 5 gms Green Cardamom 5 gms Cloves 5 gms Cumin Cooking Cream Optional Cashew Paste Optional Procedure Heat ghee or clarified butter in a pan and add roughly sliced onions and saute. Add sliced tomatoes , cinnamon , green cardamom and cloves ,chopped garlic and ginger . Mix and let it cook covered till the tomatoes are soft. Chef Ashokkumar
- 2. Allow it to cool down pass it through a blender until fine paste. Again add ghee and cook, add chili powder , coriander powder , turmeric powder, Finish it with coriander leaves This may take about 10-15 minutes. Serve hot with rice or chappathi. Additions You can add chicken cubes to make a chicken curry. You can also prepare lamb curry by adding lamb. You can also make a curry by adding potatoes or vegetables etc….