FOOD COOKED IN IRON VESSEL

Nowadays food is cooked in modern way and lots of new technologies have been implemented to improve the cooking experience by reducing the risk of burning and also reduce the time of cooking. The metal which is being used in today’s era is more human friendly as per the food safety guidelines. But traditionally whenever food was cooked it was cooked in thick vessel whether t was copper and iron. This kind of thick bottom vessels were used to cook food because of tolerating the heat and also suitable for slow cooking.

The food which is cooked on top of Indian style range which is known as Chulha where wood is used as main fuel and in that utensils has to be thick enough to tolerate the heat from the wood. The first choice was always Iron kadhai because it was easy to use and in that almost all the vegetables and meat can be prepared with constant heat for long time. Many people claims that the food which is cooked in iron kadhai has more iron content as compared to other utensils. The taste of food in iron kadhai also enhanced and it is also believed that kadhai also releases iron which mixes with the food.

Overload Egg Chilla Sandwich

 

 

 

 

 

 

For chilla batter

s.no	ingredients	Quantity
1	Atta	100 grm
2	Water	100 ml
3	Salt	To taste
4	Ajwain	1 grm
5	Butter	25 grm
6	Egg	1 no
7	Turmeric powder	2 grm
8	Red chilli powder	2 grm

For filling

s.no	ingredients	Quantity
1	Boiled egg	4 no
2	Chopped onion	25  grm
3	Chopped coriander leaves	5 grm
4	Chopped green chillies	5 grm
5	Chat masala	2 grm
6	Mayonnaise	100 grm

 

Method of Preparation-

·         For chilla batter combine all ingredients which is mentioned for chilla batter above and keep aside

·         For filling boil the egg peel it and mix with other ingredients mentioned for the filling above table. 

·         Take non-stick frying pan and add butter and then pour 1 ladle of chilla batter then prepare it like a thin pancake.

·         Then take two pieces of chilla and apply little mayonnaise in both then fill it with prepared filling and close it with each other.

·         Cut like triangle or square and serve with tomato ketchup or any chili sauce.

 

 

CONCEPT OF MUKBANG & "ASMR"

Mukbang is an online eating experience created by the presenter, in which they consume a wide variety of foods in huge quantities in front of an audience. It began in South Korea and has since spread throughout the world.

Mukbang is a new trend that uses crisp sound, eating sound, swallowing sound, and chewing sound to attract individuals and trigger ASMR (autonomous sensory meridian response). Many young people have recently tried this trend by eating Indian food, including handmade and ready-to-eat food, as well as street food, thanks to an online platform (YouTube), Twitch and Afreeca TV. It has grown in popularity since there are many different types of food tasting videos available on the internet, but it is one of the newer concepts where people may enjoy their meal while listening to the host's eating voice.

Mukbang also has a variant called cook bang, which means "cooking and eating." For Mukbang, new content has been generated and new films have been posted with a new concept in which they display the entire production of the meal and then devour the entire cooked food in the same video. All of Mukbang's well-known content creators are from South Korea, which is well-liked by their audience. These creators are extremely popular on YouTube, with millions of followers from all over the world.

It also has a downside in that the host consumes a large quantity of food at one time and consumes that amount of food on a regular basis. It may have a negative impact on their physical functions, and they should not consume food in quantities that are clearly greater than their capacity or daily consumption over the long term.

Pic courtesy- Insider.com 

Jhoi/Jholi

Jhoi/Jholi- (kadhi of Uttarakhand )

A traditional dish which is generally prepared with whole wheat flour, butter milk and has involvement of seasonal vegetables (Spring onion, Fenugreek stem, Radish , Green leaf vegetables and cucumber).

It has three components

1. Tempering- black mustard seed, whole red chili, cumin seed
2.  Body- whole wheat flour and buttermilk
3. Vegetables- Spring onion, Fenugreek stem, Radish, Green leafy vegetables and cucumber

S.no	Ingredients	Quantity
1	Whole wheat flour	25g
2	Buttermilk	250 ml
3	Black mustard seed	1 pinch
4	Whole red chili	1 pinch
5	Cumin seed	1 pinch
6	Seasonal vegetables	50 g
7	Salt	To taste
8	Turmeric powder	2g
9	Red chili powder	2g
10	Coriander powder	2g
11	Mustard oil	20 ml
12	Onion- sliced	20g

 Method of preparation

1. Mix whole wheat flour with butter milk, turmeric powder, coriander powder and red chili powder
2. Add oil in kadhai then add tempering let it be crackle and then add sliced onion allow it to caramelized (not too brown)
3. Add mixed batter for the jhoi in the kadhai and allow it cook in slow flame.
4. Add seasoning and add seasonal vegetables cook it as per the  nature of vegetable.
5. Serve hot with boiled rice.

Note- Add that vegetables in beginning which need to be cooked but vegetable like cucumber must be add when jhoi is almost prepared otherwise it will be mashed completely.

 

 

RAGI GULGULE WITH GULKAND RABRI

   RAGI GULGULE WITH GULKAND RABRI

PUWE OR GULGULE IS FAMOUS IN ENTIRE NORTH INDIA AND ORISSA. PREPARED IN ALL TYPE OF OCCASION AND FESTIVALS.

Rabri I have prepared by taking 1 litter of full fat milk and reduced it to half and then add condensed milk into it .This is little short way to make rabri.

S.no	Ingredients	Quantity
1	Ragi flour	80g
2	Whole wheat flour	20g
3	Sugar powder	20g
4	Saunf	2g
5	Milk	1.1litre
6	Baking powder	1 pinch
7	Condensed milk	400g
8	ghee	250 ml
9	Dry fruits	20g

 

Method of Preparation

1.       Make a rabri by reducing milk and condensed milk. Refrigerate it

2.       Make a thick batter by using raagi flour, whole wheat flour, saunf and milk.

3.       After that add baking powder mix it well.

4.       Heat ghee in kadhai and heat it up medium to low.

5.       Drop batter little and try to form a ball shape

6.       Fry until brown color

7.    Serve with rabri and garnish with chopped dry fruits.

 

FOOD SAFETY MANAGEMENT SYSTEM

FOOD SAFETY MANAGEMENT SYSTEM

 

Types of hazard

• Chemical `
• Physical
• Microbiological

Chemical hazard- are the result of contamination of non –food stuffs, most commonly cleaning and maintenance solutions.

They could include

• Pesticides (including rodenticides and insecticides
• Grease/oils
• Cleaning chemicals and materials

Physical hazard-are also results of contamination by non-foodstuffs, but are not the result of chemical use or spillage

For example

1. Glass
2. Ceramics (such as shards of broken crockery)
3. Metal
4. Clothing fragments
5. Hair and nails
6. Bone fragments
7. Paint (typically flakes of old paint)
8. Packaging
9. Jewelry
10. Pen tops, button
11. Shell fragments
12. General dirt

Microbiological hazard-are chiefly bacteria but also moulds, yeasts and viruses. Bacteria are the main cause of illness through poising. They could come from a range of source including raw meats and vegetables, animals and pests.

Microbiological organisms are everywhere and most are harmless. By being aware of the ones that Do cause harm we can take action to reduce the risk of that happening. These harmful microorganisms are known as pathogens. Other organism like somewhere in between, they are not pathogenic (they do not cause food borne illness) but they might cause food to become spoiled.

Microbiological organism could be introduced from almost anywhere. They cannot be seen and are found in every environment, even inside our own bodies.

 

 

 

CHINESE CUISINE– HISTORY AND HIGHLIGHTS

1. Oldest civilization in the world
2. Before the birth of Christ they were already experimenting with fancy cooking, recording their recipe on silk and bamboo.
3. Famines greatly influenced Chinese cooking. This forced Chinese to seek new source of food.
4. Chinese cooks are very skillful.

TECHNIQUES OF CHINESE COOKING

1. Sauté, steam, deep fry and roast
2. Baking is rare; stir-frying is the most popular method.
3. Basic ingredients are soy sauce, peanut oil, Sherry, ginger root, pepper, chili sauce, vinegar, corn flour, bamboo shoot, beans sprout and dried shrimp.

Five regions of chinese cuisine

• South eastern- Canton
• Western- Szechwan cuisine
• North eastern- Peking/shantung
• Central- Hunan/honan
• East-Fukien

Cantonese – influenced by western travelers, when they migrated they established Chinese restaurants outside china.

Szechwan style- the province is hot, the food is slightly spiced, peppery and somewhat oily, deep frying is popular.chichen chilli, fry Szechwan duck is a favorite dish of this region.

Shantung style- shanghai was influenced by the attire trade between Peking and shantung,Peking is now called as Beijing.

Hunan style/xiang cuisine- the yellow river run through the Hunan province which is famous for its yellow river crop. It is known for its spiced concoction, sweet and sour dishes and rich seasoning.

Fukian cuisine- it is famous for seafood and for clear soup.

Temperature in Chinese cuisine

High or fierce heat- used for quick cooking which makes food more crisp and tender

Medium or moderate heat- used for quick braising, stewing and boiling.

Low or gentle heat- used for slow cooking, allowing the flavour to penetrate through all the ingredients such as roasting and simmering.

Weak heat- used for long cooking turning hard to soft ,simmering , braising and stewing,

   
Commonly used method

Chuan- rapid boiling-used to make soup, no thickening agents required.

Shuan- instant boiling or rinsing thinly sliced vegetables dipped into hot boiling water for minimum time.

Ao- stewing and braising- flavor with spring onion and ginger root.

Hui- Braising-it is a method of cooking a dish that consists of several different ingredients.

Ban- Mixing salad

Giang- hot salad-blanched then dressing is added.

Yan – pickling- main ingredients are salt sugar and wine.

Jian - shallow frying.