Recipes of Jam,Jelly and Marmalade

                                             APPLE  JAM

• APPLE- 500 G
• SUGAR  -500 GRM
• LEMON – HALF
• WATER-150 ML
• BUTTER- 25 GRM

•       Peel apple and deseed it  cut into small cubes and soak it in lemon juice
•         Melt butter in pressure cooker and apple and add water cook it until it is soft and mashed. 
•     Add sugar ,lemon rind into it and cook it further until it is mashed properly
•     Can add colour in later stage

                                              PEARS JELLY

• PEARS-500 GRM
• SUGAR-300 GRM
• WATER- 400 ML
• LEMON-HALF NUMBER

•   Peel  pears and grate it
•  Boil in little water and mash it and make a puree by using blender
• Sieve it (should look like puree ) heat it again
• Add sugar ,Lemon rind and boil it for around 1 hour or it looks like thicken enough
• Remove scum regularly

                                        ORANGE MARMALADE

• Orange- 4 no
• Lemon- 1 no
• Water -5 cups
• Sugar- 500 grm

•      Peel orange (remove seeds, thread) need only pulp
•     Take out orange skin and remove white part it should be having only orange part visible
•      Cut that into julienne
•     Take out orange and lemon zest
•    Heat orange pulp+zest+ lemon juice for 10 minutes
•    Reduce heat add sugar syrup
•    Cook it further

MODERN PLATE PRESENTATION

Food is always been centre of attraction among people around the world whether it is veg or non-veg it depends on their choice. People nowadays are more focused on the food presentation rather than the originality of food it is because of accelerated food knowledge due to social media and involvement of artist chef.

Current scenario of Food Presentation-

Few elements are discussed below-

1-     Usage of Crockery – different style of crockery used to present the food, it helps to enhanced the appearance of food and maintain the quantity of the food to be served.

2-      Usage of colour combination- usage of colour vegetables and fruits has become the choice of chef; it is used to give colour combination to the food and helps to highlight the characteristics of particular dish.

3-      Usage of Sauce- Enormous sauces are prepared in the kitchen but choosing the right sauce is responsibility and sense of chef, Dishes are served with different colour sauce which contributes towards the beautification of dish.

4-      Usage of Molecular Gastronomy- liquid nitrogen, edible chemicals are now favourite of guests in Hotel as well as in many Speciality restaurants. Gives unique appearance and feel to the food.

5-      Usage of Micro greens and edible flower- Now days many restaurants and hotels are using micro greens and edible flowers to elevate the standard of food and it gives miraculous appearance to the food.  

6-      Usage of method of cooking- food can be cooked by medium of dry ,medium of fat and medium of liquid, there are no barrier for the selection of method of cooking and before there was orthodox thinking of making dish for the particular cooking method but current scenario has been changed and it is shifted to choose the best.

Quinoa - unique ingredient for Indian cuisine

Quinoa is one of the favorite livelihoods of Andean farmer but now it is not limited with them, later North America and Europe.it is gluten free grain and has high protein content. The implementation of quinoa is mostly seen in the Maharashtra restaurant. Locally cultivated quinoa is fresh in flavor and brown in color. In 2013 North India (Uttrakhand) signed horticulture agreement with Peru to grow same kind of quinoa crop.  Andhra Pradesh has developed successfully local variety of crop.

Quinoa is a grain that has outstanding characteristics, such as:

·         The quality of end product depends on seed quality; it is also responsible of grain size and color.

·         It has quality and quantity of essential amino acids that is ideal for the body

·         Its maintenance cost is low requires little manpower.

Quinoa production worldwide

Here nutritional value of quinoa is discussed which describes the amount of each nutrients in quantity.

Nutritional value

·         222 calories ·         8.14 g of protein ·         5.2 g of fiber ·         3.55 g of fat, of which 0.42 g is saturated ·         39.4 g of carbohydrate ·         Magnesium - 30 percent recommended daily allowance (RDA) ·         Manganese - 30 percent RDA ·         Folate - 19 percent RDA ·         Phosphorous - 28 percent RDA ·         Copper - 18 percent RDA ·         Iron - 15 percent RDA ·         Zinc - 13 percent RDA ·         Potassium - 9 percent RDA

Dishes from Quinoa

·         Quinoa khichdi

·         Quinoa salad (soaked)

·         Quinoa porridge

·         Vegetables with quinoa

·         Quinoa Chilla   

·         Quinoa dumpling

·         Quinoa steamed cake

Interpretation

This is one of the superfoods that are gift for the mankind to build muscles and consume daily basic requirement of nutrition.  To explore the ideal condition to grow the quinoa which can increase the productivity, on the other hand it is added in the favorite list of those who wants to achieve healthy lifestyle. Enormous dishes can be prepared and could be replacement of some regular grain. As compare to other grains/seeds it has more nutrition content. If productivity is increased inside the country it could be less expensive and easily available in the market. 

Conclusion-

This is one of the healthiest options for the people. One who wants gluten free food ingredient which is absolute acts as superfood for them. , it has no gluten but high in protein content as compare to other whole grain.in ancient India quinoa was used to make breads, this ingredient is mostly used in Gujrati cuisine but it is originally originated in South America. Uttrakhand India has signed an agreement with the Peru for the quinoa cultivation so that they can produce it locally and can give their presence in the local market. Quinoa able to produce nine essential amino acids which our body cannot make it.one cup of cooked quinoa gives 8 grams of Protein and 5 grams of fiber which is obvious healthy ingredient.it can be replaced with our regular Indian whole grains and could be smart choice to promote healthy lifestyle in India.

RUK AND COOK - ORDER BY CHEF

RECIPE-2

Handmade Fettuccine with Roasted pumpkin cream sauce with slivered almond

S.No	Ingredient’s	Quantity
1	Refined flour	100 grm
2	Egg	1 no
3	Olive oil	15 ml
4	Pumpkin	100 grm
5	Garlic	05 clove
6	Onion	10 grm
7	Tomato	20 grm
8	Cream	25 ml
9	Salt	To taste
10	Black pepper powder	To taste
11	Almond	10 grm
12	Mixed herbs	As required

Method of preparation

1.  Prepare pasta dough by taking refined flour and whole egg. Mix these two ingredients and prepare dough.
2.    Sheet the dough and cut it into ¼ inch wide and 12-13 inches long with the help of measurement scale.(ribbon style pasta, thick flat pasta)
3.  Soak almonds in water, remove skin and cut fine lengthwise for slivered almonds.
4.  Cut pumpkin in to small cubes, peeled garlic and deseeded tomatoes, marinate it with olive oil, salt and black pepper. And roast it until brown color.
5.  Blend roasted pumpkin into smooth paste and heat it in pan for further cooking.
6. Blanch the fettuccini pasta in hot boiling water with addition of oil and salt. (Al Dante stage) 
7. Add blanched pasta into sauce and add seasoning and finish it with fresh cream.
8. Garnish with slivered almonds