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Season 6, June 2012

TALK Lip-Smacking “Tea Snacks”

Murgh Malai Kebab

Street Food of Tamil Nadu

Kerala Cuisine

Sugar & Egg free sponge

Cake Festival

RICH’S Premium Choco

Bliss– The liquid cream lounge

Mother’s Day Celebration

Rich’s Certified course

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Contents

RICH ’ S Premium Choco…………..4

Smoothies Application………………...7

Kundan Kaliyan……………..8

Murgh Malai KebaB………9

CAT Hot Kitchen Training………………...10

Lip-Smacking “ Tea Snacks ”…….14

Street Food of Tamil Nadu………..14

Kerala Cuisine……………………….16

Sugar & Egg free sponge………………..18

Chocolate Training at Brugge……….19

Cake Festival…………………...21

CAT activities……………………………….22

Mother ’ s Day Celebration………………..24

Rich ’ s Certified Course……………25

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Chef’s Point of View

Dear Friends,

With all the good work this team has been doing we hardly realise that ½ the year

has already gone and here we are with the 6th edition of our News Letter.

Last month has been spent mainly on the field getting our two new products

across to the customers. We continued to develop on the recipes and applications

to support the growth of Sugar Free Topping and went all out to show case the

merits of Rich’s Premium Choco- Dark and Milk Compound Chocolates.

We would like to congratulate the regional teams for the excellent work in cater-

ing to the needs of our esteemed customers and providing them with solutions in

recipes and products.

We would once again pledge to the Motto of Rich’s and the Culinary Application

Team:-

As always I request you all: “please push us for MORE”.

Culinary Regards

Pankaj Jain

Corporate Chef

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Rich‟s compound chocolate launch

Rich's Premium Choco

RICH'S Premium Choco is a range of premium compound chocolate, made from the finest co-

coa beans sourced from Ghana & Malaysia. Available in Dark, Milk and White, RICH'S Pre-

mium Choco is great for making all kinds of desserts, chocolates and cakes. And just like every

quality product that we bring you, RICH'S Premium Choco is made with strict adherence to

quality norms, assuring you of a superior & consistent product every time you open a pack.

Product Attributes

Taste: Refined and smooth chocolate notes.

Shine: Excellent shine even after melting,

which imparts a perfect finish to your truffle,

moulded chocolate and garnishes.

Setting: Sets quickly and efficiently.

Melt Profile: Best in category performance

Product Applications

Chocolate truffle icing

Hand Crafted chocolates

Chocolate-based desserts

Garnishes

Chocolate cakes

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What you need

500gmsdark compound

500gms truffle base

25gms chili powder

50gms Nugel

How to make

Boil the truffle base with

chilly and Nugel.

Add the compound and

make the fillings ready

Fill the filling in choco-

late cases

Rich’s premium choco Applications

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Green tea se

cret

What you need

500gmsdark compound

600gms truffle base

25gms green tea powder

55gms Nugel

How to make

Boil the truffle base with

green tea powder and Nugel

Add the compound and make

the fillings ready

Fill the filling in chocolate

cases

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New Application

Bliss

We all need a treat now and again and an occasional mo-

ment of self –indulgence is good for the soul. These

smoothies and shakes allow you to yield to the enticing

lure of your favorite naughty pleasure once in a while with-

out going completely over the top.

Of course, fruit smoothies and shakes still feature but here

they are combined in deliciously rich and creamy mixtures

or mouth watering medleys of luscious sweetness.

“Everyone‟s top temptation – Cream – takes a starring role

in several fabulous concoctions”

Not all these blissful smoothies are quite such a guilty

pleasure. Rather, they are unusual drinks that hit the spot

when you feel like something little different and can‟t think

exactly what.

Bliss is not just for adults – The younger members of the

family will love these special treats too.

Bliss selections

Berry and Cream

Tropical Sunrise

Rise and Shine

Creamy apple maple

Kiwi &lime shake

Blueberry trill

Honey ginger cream

Coconut storm

Midsummer smoothie

Coffee N Banana cooler

Pineapple tango

Mango kiss

How we Build the recipes

The liquid cream lounge

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Oil - refined 10 Gm Ghee 10 Gm Cinnamon Stick 1 Gm Mace 1 Gm Black Cardamom 0.5 Gm Green Cardamom 1 Gm Star anise 1.5 Gm Bay leaf 0.5 Gm Black peppercorn 0.5 Gm Cloves 1 Gm Onions- sliced 50 Gm Ginger garlic paste 25 Gm Lamb leg– boneless 250 Gm Coriander Powder 2 Gm Red chilli powder- 4 Gm Turmeric Powder 1 Gm Cumin powder 2 Gm Yoghurt 75 Gm Yellow gravy 200 Gm Rich's Cooking Rich® 100 Gm Mint - Chopped 5 Gm Coriander - Chopped 5 Gm Cardamom powder 1 Pinch Gold Leaf 1 Cm

Heat the lagan, add oil & ghee. Add whole garam masala, allow it to

crackle. Add onions, sauté till light brown, then

add ginger garlic paste Sauté for few mins. Add powder masala

to the lagan & little water to avoid burn-ing the masala.

Add lamb gently sear on a low flame, add water & close the lid, allow to the lamb to cook.

Now add beaten yoghurt to the lamb. Cook for few mins.

Add yellow gravy, gently stir & cook for 2-3 mins.

Finish with Rich's Cooking Rich®, green cardamom powder, chopped coriander, mint & garnished with Gold Leaf.

Ingredients

Method of preparation

Kaliya is a mutton preparation with gravy along with the compulsory inclusion of turmeric or saf-fron. It is a preparation partaken commonly and can be had at lunch or dinner or both. To create novelty in this popular dish some variations have been devised by the cooks of the Awadh for in-stance Mahi Kaliya, Chandi Kaliya and the un-beatable Kundan Kaliya. The later is a delicacy designed by the bawarchis and rakabdars to please their Nawabs. The use of gold leaf in this dish lends a touch of luxury to it. The carefully carved mutton pieces wrapped in gold leaf, placed in a bed of rich gravy shimmering with gold amalgamated in it is a stimulant for jaded appetites.

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Murgh Malai Kebab

RCR Application

Murgh Malai Kebab

Ingredients

Hung Curd 250 gm

Cheese 100 gm

Green chillies 1 tsp

Salt To taste

White pepper 1 tsp

Green cardamom 2 gm

Mace powder 2 gm

Ginger garlic paste 30 gm

Cashew paste 100 gm

Rich cooking rich 100 gm

Chicken Breast 250 Gm

Ginger garlic paste 20 Gm

Lemon juice 10 Gm

Salt 2 Gm

Method of Preparation

a) Marinate the chicken with ginger garlic paste, lemon juice

& salt. Keep refrigerated for 2 hours.

b) Meanwhile prepare the main marination.

c) Now take the chicken & squeeze out the water from the

first marination.

d) Then marinate the squeezed chicken with the main mari-

nation & refrigerate for 6 hours.

e) Then skewer the marinated chicken & cook them in a tan-

door or on a sigri.

f) Basting while cooking will make the kebab moist.

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CAT Hot Kitchen Training- Sales Team

by Chef Vinod Joshi & Chef Gaurav 04 may 2012

Attendees: Mr. Vikas (Punjab), Mr. Navneet (Punjab), Mr. Krishan (Dehradun), Mr. Anuj Dev (UP),

Mr. Anuj Sharma (West Delhi), Mr. Mukul (North India), Mr. Anuj Mehrotra (South Delhi), & Mr.Jai

(East Delhi)

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Lip-Smacking “Tea Snacks”

Ingredients

Rich’s Cooking Rich® 100Gm

Olive oil 50 Gm

Mustard- English 20 Gm

Lemon juice 15 Gm

Salt 1 Gm

White Paper 2 Gm

Egg yolk 2 No

Litchi 100 Gm

Salted Biscuits 8 No

Pomegranate 10 Gm

Alfa Alfa sprouts 0.01 Gm

Method of Preparation:-

Take RCR, olive oil, mustard, lemon juice, salt, pepper,

boiled egg yolk. Whisk well to form smooth consistency top-

ping.

Arrange litchi on a salted biscuit, top with the mayonnaise,

garnish with pomegranate and sprouts.

Angel Eyes

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Chilly Cheese Toast

Ingredients

Cheese Cheddar (Grated) 200 Gm

Rich’s Cooking Rich® 50 Gm

Green Chillies (Chopped) 10 Gm

Coriander leaves (Chopped) 10 Gm

Bellpeppers (Chopped) 60 Gm

Black Pepper (Crushed) 2 Gm

Bread slices 4 No

Method of Preparation:-

Prepare the mixture by using all the ingredients

except bread slices.

Toast the bread in a salamander/ oven without

browning the bread

Apply the mixture on the one side of the slice,

Spread evenly.

Now gratinate the bread slices until cheese

melts and brown color is achieved.

Trim the crust, cut into triangle & serve.

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Chilly Cheese Poppers

Ingredients

Banana Chillies (Slit & deseeded) 150Gm

Bell peppers Chopped 45Gm

Mozzarella Cheese (Grated) 300Gm

Green Chillies (Chopped) 5Gm

Richs cooking Rich® 50Gm

Black pepper (Crushed) 2Gm

Refined flour 100Gm

Bread Crumbs (Soft) 150Gm

Method of Preparation:-

Prepare the filling by using cheese, bell peppers, RCR, Green chillies.

Now stuff this filling into the slit banana chillies

Cut them into desired shape

Roll them in refined flour; dip in a refined flour batter.

Now crumb the banana chillies with soft bread crumbs

Keep this in a deep freezer for 2 hours before frying.

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Street Food of Tamil Nadu

Tamil Nadu has its

"thalluvandis similar to Kerala's

"thattukada"s and popularly re-

ferred to as "Kaiyendhi Bha-

vans", a play on famous hotels

like Saravana Bhavan. Tradi-

tional street food varieties in-

clude 'bajji' (deep fried vegeta-

bles in a gram flour batter),

'bonda' (deep fried vegetable

balls in gram flour batter),

'vadai' (deep fried lentil dough),

and the numerous varieties of

dosais and idlis all served with

traditional sambar and coconut

chutney. Barotta, kothu par-

rotta, Kuska with Chicken and

Mutton Gravy are other food

varieties served on these thallu-

vandis. Tea Shops are also

common street eateries in

Tamil Nadu, where you can get

Breads, Snacks, Bajjis with

getti chutneys. Vegetable soup

stalls are also now making an

appearance on the street food

scene in Tamil Nadu and are

gaining popularity soon.

Ever been on a highway any-

where in Tamil Nadu? Dotting the

highway are the ubiquitous

„Madurai Sri Muniyandi Vilas‟ or

their likes, commonly known as

„Military Hotels‟ that dish out

meaty delicacies to hungry truck-

ers and food junkies on the road.

These hotels are commonly char-

acterized by a wood-fired „super‟

tawa, manned by a dark „master‟

clad in nothing but a lungi and ba-

nian with a towel on his shoulder

to wipe off the sweat.

These military hotels though 24X7, come alive only after sunset. Stop by one of these hotels in the evenings and a music like.no.other welcomes you. No, this is not the old-time MGR song playing from a Sony radio, but it is the sound of metal against metal, a rhythmic beat which can give the Ustads of the world a run for their money. This accompanied by some heav-enly aroma of food makes it a treat for the senses. Here‟s intro-ducing Kothu parotta………….

Let us spend a moment on the name of this great dish

which can qualify as the State dish of Tamil Nadu. Some might

take offense to this statement, but here is the rationale. Kothu

Parotta is unique to Tamil Nadu, it is not available anywhere else

in the country and found only in Sri Lanka thanks to the Tamils

who live there. It is a dish which Tamilians can call their own, as

against the Idlis and Dosas which our cousins from Udipi can lay

claim over.Though people up North may know the parotta as

Malabar Paratha, there is nothing close to this that is dished out

anywhere in Kerala.

The super tawa can cook some 16 parottas, 2-3 eggs and a

couple of dosas all in one go. Some feat, eh? Next to the tawa

is the platform where the maida is kneaded, rolled, kneaded,

flattened, rolled and kept aside. The exact science behind this is

pretty much a mystery, however, it results in a culinary wonder

made out of maida which has multiple layers of dough cooked

to perfection, crispy on the outside, fluffy on the inside.

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It is also known as Kuthu Pa-rotta or Muttai Parotta de-pending on which part of Tamil Nadu you are in, but be rest assured, it tastes heav-enly under all guises. Kuthu or Kothu translates to some-thing close to chop, shred etc, the dish is called so because the parotta is shredded to pieces and along with the in-gredients and cooked on a hot tawa. Now let us get into the mak-ing of the poster boy of the roadside foods of Tamil Nadu. A generous dollop of oil is smeared on a hot kallu (tawa), over which the master adds:

Chopped onions

Crushed tomatoes

Green Chillies

Two eggs

Serva ( Stock from chicken kurma) Salt

He cooks them all together

till the eggs are well done

and the ingredients soak up

all the serva. As soon as the

oil starts separating, two

cooked parottas are ripped

up by hand and thrown into

the mix. Now as the parotta

starts absorbing the flavours

of the masala, the master

takes out his spatula and a

tumbler or any metallic object

around and starts chopping

up the mix that is cooking on

the kallu As soon as he

starts doing it, the radio vol-

ume is lowered and a sense

of anticipation grows.

The tin-te-te-tin tin-te-te-tin beat continues for a full two minutes

as everyone is held spell bound by the rhythmic clang of metal

on metal and by the aroma that emanates from the Kothu Pa-

rotta, which by now is golden-brown and crispy. To top it off, the

„master‟ throws in nice and fresh curry leaves and the kothu pa-

rotta is left to take in the flavor. One more minute and this culi-

nary delight is ready to be served up.

This sumptuous dish is served with the same chicken serva which went into it, and if you are lucky, you might get some onion raita. Bite into this culinary delight and the flavors and taste explode in your mouth. The grilled onions, chil-ies and tomatoes give it the re-quired glaze, heat and tangi-ness respectively, while the chicken serva provides the punch of the masala. The pa-rotta and eggs bring in the re-quired balance, while the crisp curry leaves serve as an em-bellishment to an already exotic dish. And guess what, we have-n‟t even come to the price as-pect of this great Tamil dish. Starting at around Rs 20 a plate, this is one of the cheap-est, and is a sure shot way to nirvana on the road, err….by the side of the road.

So, the next time you are in Tamil Nadu, cruising down a highway and feeling the hunger pangs, just drive off the road into one of these ubiquitous Muniyandis and have the feast of a lifetime…

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Kerala Cuisine

The cuisine of Kerala is linked in all its richness to the history, geography, demography and culture of

the land. Kerala cuisine has a multitude of both vegetarian and non-vegetarian dishes prepared using

fish, poultry and meat.

Ingredients

Coconuts grow in abundance in Ker-

ala, and consequently, coconut kernel,

(sliced or grated) coconut cream and

coconut milk are widely used in dishes

for thickening and flavoring. Kerala's

long coastline, numerous rivers and

backwater networks, and strong fishing

industry have contributed to many sea

and river food based dishes. Rice and

cassava (Tapioca) form the staple food

of Kerala. All main dishes are made

with them and served along with

Kootan; the side dishes which may be

made from vegetables, meat, fish or a

mix of all of them. The main dish for

lunch and dinner is boiled rice.

The Kerala breakfast shows a rich variety; the main dishes

for which are made from rice flour, or fresh or dried cas-

sava. Owing to the weather and the availability of spices,

the Kerala cuisine is richly spicy especially the hot ones -

chili, black pepper, cardamom, cloves, ginger, and cinna-

mon.

Rich’s Cooking Rich® could be used in

Kerala cuisine with addition of coconut

cream Or coconut milk. This would make

the final dish more richer & tastier.

Eg:

Fish Moilee, Stews, Chicken curry, paal pa-

yasam

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Kerala cuisine offers many delicious vegetarian breakfast dishes that are often relatively unknown

outside the state. These include Puttu (made of rice powder and grated coconut, steamed in a

metal or bamboo holder) and kadala (a curry made of black garbanzo beans chana), idli (fluffy

rice pancakes), sambar, dosa and chutney, pidiyan, Idiyappam (string hoppers - also known as

Noolputtu and Nool-Appam in Malabar), Paal-Appam, a circular, fluffy, crisp-edged pancake

made of rice flour fermented with a small amount of toddy or wine, etc. Idiyapam and Paalappam

are accompanied by mutton, chicken or vegetable stew or fish moli (the most common dish is

black pomfret in a coconut based sauce). In North Malabar area,breakfast is known is

Kathaladakkal and Praathal in rest of Kerala.

The staple food of Kerala, like most South-Indian states, is rice. Unlike other states, however, many people in Kerala prefer parboiled rice (Choru) (rice made nutritious by boiling it with rice husk). Kanji (rice congee), a kind of rice porridge, is also popular. Tapioca, called Kappa in Ker-ala, is popular in central Kerala and in the highlands, and is frequently eaten with fish curry.

Popular vegetarian dishes include sambar, aviyal, Kaalan, thoran, (Poduthol (dry curry), pulisherry (morozhichathu in Cochin and the Malabar region), olan, erisherry, puliinji, payaru (mung bean), kappa (tapioca), etc

Common non-vegetarian dishes include stew (using chicken, lamb, or fish), traditional or chicken curry (Nadan Kozhi Curry), chicken fry (Kozhi Porichathu/Varuthathu), fish/chicken/mutton molly(fish or meat in light gravy), fish curry (Meen Curry), fish fry (Karimeen Porichathu/Varuthathu), prawn fry (Konchu Varuthathu), Spicy Steamed Fish (Meen Pollichathu) etc.

Sweets & desserts:

Due to limited influence of Central Asian food on Kerala, the use of sweets is not as widespread as in North India. Kerala does not have any indigenous cold desserts, but hot/warm desserts are popular. The most popular example is undoubtedly the pa-yasam: a preparation of milk, coconut ex-tract, sugar, cashews, dry grapes, etc. Pa-yasam can be made with many base con-stituents, including Paal payasam (made from rice), Ada payasam (with Ada, broken strips of baked starch from various sources), Paripu payasam (made from dal), Pazham pradhamam (made from ba-nana), Gothambu payasam (made from wheat) etc. Ada payasam is especially popular during the festival of Vishu and Onam. Most payasams can also be con-sumed chilled. Jaggery or molasses is a common sweetening ingredient, although white sugar is gaining ground. Fruit, espe-cially the small yellow bananas, are often eaten after a meal or at any time of the day. Plantains, uncooked or steamed, are popularly eaten for breakfast or tea.

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Recipe of the Month EGG FREE& SUGAR FREE CHOCOLATESPONGE

ingredients

Flour 200gms

Sugar free 200gms

Water 300gms

WPC 65gms

Cake gel 20gms

Baking powder 7gms

Soda 3gms

Salt 5gms

Vanilla essence 5ml

Cocoa powder:50gms

Method

Whip the water, wpc, sugar free and cake gel till

soft peak

Then fold in the dry ingredients and lastly add oil

EGGFREE AND SUGAR FREE VANILLA SPONGE

Ingredients

Flour 250gms

Sugar free 200gms

Water 300gms

WPC 65gms

Cake gel 20gms

Baking powder 10gm

Salt 5gms

Vanilla essence 5ml

Method

Whip the water, wpc, sugar free and cake gel till

soft peak

Then fold in the dry ingredients and lastly add oil

Bake it 180c 30 min till golden brown

Cool it and de mould.

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Type 2 diabetes is a growing health problem, largely in part to the continued rise in obesity.

It is not unique to adults and is becoming more of a concern for children and teenagers.

Type 2 diabetes is when the pancreas in the body does not produce enough insulin, or the

body cannot effectively use the insulin. The usual solutions, depending on severity, are any-

thing from diet control, to insulin stimulating drugs or a combination of both drugs and insu-

lin to be taken.

Type 2 diabetes can be due to a number of reasons: family history, having given birth to a

baby weighing 9lbs or more and poor weight management and obesity in adults and teen-

agers. (Please see the page on the benefits and advantages of whey protein powder for

weight loss.)

These factors and more can contribute to the development of Type 2 diabetes. There are a

number of symptoms associated with diabetes, including: blurred vision, increased thirst,

drinking more water, passing urine more frequently, increased tiredness and slow healing

wounds.

If you are suffering from any of the above, diabetes may be the reason so you should see a

medical practitioner just in case.

Whey protein powder can be beneficial to diabetes sufferers. As mentioned previously on

the site, whey protein has the highest biological value of any known protein. This means it

is a good source of protein for diabetics whose intake may be suffering due to altered diets.

Also, whey protein can help manage blood glucose levels. It is suggested by some that

higher protein levels can stimulate insulin production from the pancreas. According to dia-

betes.org.uk though, further studies may be required to confirm the insulin stimulating ef-

fect.

In addition, it also slows the absorption of carbohydrates, such as glucose, into the blood-

stream.

Diabetes & WPC

Diabetes - The incidence of type-2 diabetes is very prevalent today. The benefit of

whey protein for type-2 diabetes is that this powder supplement is a higher

quality protein that contributes to maintaining blood glucose levels, controlling

weight management and is low in fats and carbohydrates.

CAT TALK…… Of The Month

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Chocolate training @ BRUGGE

Chocolate application Training

was held at Brugge in Pune for

2 day .

Objective:

Chocolate garnishing tech-

nique

Chocolate coloring tech-

nique

Hand made chocolates

Chocolate spray technique

Staff practicing chocolate fans

Velvet sprayed chocolate

Chocolate center piece Verrienes concepts

Chocolate twists

Cup Cake con-

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Cake Festival

New cake designs

Cake festival @ Aishwarya Bakery

New concepts and

application New look to existing

cakes

Getting ready for action

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CAT @ Western Region IHM Dadar Demo

Gasitaram Pastry shop opening

Niagara farms application Sugar free application and

demos were conducted

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CAT @ North Region

New designs and application

CAT @ Central Region

Niagara farms application

Truffle base application

Verriens concepts

Deco sponge concepts

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Mother’s Day Celebration @ Udaipur

Mother‟s day was celebrated in

Udaipur @ Bachpan the Play

house

The whole exercise was done to

educate the end customer.

Rakesh explaining about the

cakes

Mom‟s are curious to learn about new cake designs.

Educating Mom‟s about different types

of cakes and designs

Explaining about RWT and its application

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Rich’s Certified course

Rich‟s have tied up with MSIHMCT,

Pune to start up a certified bakery

course .

The first batch started from 2nd May

2012

Course details

4 days a week

Mon, Tue, Wed and Friday

Course timings 1.30 to 5PM

Maximum 25 student per batch

2 months class room training and

Chef Pankaj Jain giving introduction of the course to the students.

Bakery start up kit given By

Rich‟s

Tool kit

Pallet knife

Whisk

Small knife

Piping bag

The MSIHMCT formerly known

as the Food Craft Institute was

established in the year 1969 at

Nagpur and relocated to Pune in

1974.

Consistent academic excellence

has earned the institute an

autonomous status in the year

1995. At present they offer Mini-

mum Competency Vocational

Courses, Diploma, Degree &

Post Graduate Diploma Pro-

grams at various entry levels in

the field of Hotel Management

About college

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