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A unique recipe from Chef Ramesh Javvaji, who has mastered cuisines from across the globe

My heart sings hymns of gratitude every time I taste the food prepared by a masterchef. I bring for you a unique Creole Mexican pure vegetarian creation. It's by an award winning chef from Andhra Pradesh, who has worked extensively in Canada and the United States and is now currently, in Kolkata. I met Chef Ramesh Javvaji, founder and president of the East India Culinary Association, member of IFCA and the World Association of Chefs Society and president of Kolchefs, in the magnificent ITC Sonar Bangla in Kolkata.My spirits are already in top gear what with the huge dahlias in the sprawling gardens and the water lilies afloat on large limpid water bodies spread throughout the hotel. This unique resto-biz hotel has a lovely spa and of course great food. And the moment to cherish was when I taste Chef Ramesh Javvaji's food. His international experience showed in his explanations of the details. We sampled the local specialities and here's a delicious and unique recipe... Tofu cremex An Asian tex-mex blend with tofu and black bean sauce IngredientsTofu (don't use silken to fu) - 480gm
Black bean sauce - 100ml
Balsamic vinegar - 80ml
Flour tortilla - 4 nos
(readily available in gro
cery stores)
Cheddar cheese - 4 thin
Lemon juice - 30ml
Olive oil - 60ml
Celery, chopped - 50gm
Leeks, chopped - 50gm
Carrots chopped - 50gm
Black pepper corns -
Onion rings - 20gm
Vegetables for filling
American corn - 100gm
Bell peppers (red) small
dices - 110gm
Bell peppers (green)
small dices - 110gm
Zucchini - 120 gm
Roma tomatoes
(blanched) - 150 gm
Garlic - 6 pods
Cilantro 50gm
Green chillies, chopped -
3 nos
Onions, chopped - 45gm
Salt and pepper to taste
For garnish
Rosemary sprigs - 4 nos
Black olives - 4 nos
Cherry tomatoes - 4 nos MethodCut tofu into 120 gm chunks. Caramelise the onion rings in a pan. Marinate with lemon juice, salt, crushed black pepper and chopped celery. Lightly heat a skillet and add one teaspoon of sugar, a dash of lemon juice until the sugar caramelises. Then place the tofu and brown it on either side. Now add the carrots and leeks and place the cheddar slice on top.Remove deftly on to a serving plate on the bed of caramelised onions. Sauté all the vegetables in little olive oil and season it with salt and pepper. Fold the flour tortilla into a cone and bake it in the oven to a light brown colour. Mix all the salsa ingredients and coarsely blend. Add a little salsa to the vegetables and keep the rest aside as an accompaniment. Now heat the black bean sauce with a little balsamic vinegar. Fill the baked tortillas after setting it horizontally beside the tofu with the above sautéed vegetables.Crown the tofu with a dash of salsa and stick a sprig of rosemary on top. Finally swirl the black bean sauce on the plate. Enjoy! Readers Recommend* Jaya has recently started a catering service under the name Shekinah Caterers at Mogappair West. Breakfast and lunch (vegetarian and non-vegetarian) can be supplied to offices and residences in and around Moggapair and Annanagar. Order two hours in advance (minimum 5 persons). Tasty mutton/ chicken biriyani are also supplied on order (minimum order 10 and maximum 1000). Ph: 26520189 or 99401 20123.* Ramya recommends Jayalakshmi (22436429) from Velachery. She supplies vegetarian meals (north and south Indian). * For special Valentine's Day gifts contact Namrata. You can order a tiramisu cake, strawberry cobbler, crunchy caramel apple pie, strawberry or chocolate cheesecake, cookies or brownies. She can also help plan a special Valentine's Day dinner/ brunch or breakfast. Call 98401 84541 or email* Sujatha Sivasankar's ( household tips: To remove too much sugar from a dish, add a few drops of lemon or vinegar.To freshen dried coconut, place it in a strainer held over a steaming pot of water, for a few minutes.For perfect dosa batter, add a cup of cooked rice while grinding the dosa to get crisp dosas. Cookery Classes* Revathy Shanmugam from T. Nagar will hold classes from February 9 to 17. February 9 - biriyani varieties
February 10 - parathas
February 12 - Chettinad dishes
February 13- Special side dishes
February 14 - North Indian dishes
February 15 - Chinese dishes
February 16 - Snacks
February 17 - Chettinad dishes
Timings: 11a.m. to 3 p.m.Participants should bring empty containers to carry home the cooked food. Lunch will be served and notes given. Call 24341543 or 99401 05019.Queries * Neetu (Neetu @ wants to know where she can get Nestlé's carnation or any brand evaporated milk.She also wants to know where sarason ka saag is available in Chennai? * Dr. S. Chelliah would like to know if anyone could supply veg breakfast, lunch and dinner for two senior citizens at Ormes Road, Kilpauk, ph: 26613286 or 94444 52740. * Karthikeyan ( from Nungambakkam is looking for caterers who can serve breakfast and lunch for him and around 45 of his colleagues. They require a mix of south Indian, North Indian and Chinese dishes. Call 99414 28816 (between 10.00 and 10.30 a.m.).RASHMI UDAY SINGH

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