As part of the World Tourism Day celebrations, Sangam Hotels organized a cookery class for its in-house guests. The Executive Chef Andrew A.N, demonstrated few scrumptious dishes which can be made swiftly by anyone planning on packing food for their little trips.
He prepared one dish each from the Oriental, Continental and Indian cuisine which make up the menu at the Sangam Hotel. “As food is indispensable part of travel, we wanted to teach recipes to travellers that are not only delicious but less time consuming to prepare,” says Satyendra Narayana Sharma, the Resident Manager.
According to the Chef, “Vietnamese Silver Noodles – made with rice noodles and coloured bell peppers is an ideal tiffin item. La’ Menara Pasta and broccoli, a rich creamy dish made with penne pasta and white sauce is an all time favourite of teens.”
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The other dish that adorned the table was the South Indian Chettinad style Vatha Kozhambu Bath, sizzling spicy variety rice that is preferred by people of all ages. These restaurant style dishes could be altered to suit your tastes and preferences. Experiments with cooking, as they say, helps in exploring and creating new recipes.
“Few ingredients used in these dishes are natural preservatives that prevent contamination and keep the food fresh for longer time” says Andrews. Premkumar, the Chef de partie, taught easy ways to carve vegetables to garnish the dishes before serving.
Also, he explained how different kitchen knives are used to make different shapes and designs.
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The cookery show was followed by a quick Q&A session, where Andrew cleared all doubts raised by the audience. Besides, he offered useful tips to hone one’s cooking skills. “It is advisable not to experiment a new dish on a busy day when you pack lunch for office or a school going kid, rather try it out during leisure time or on holidays” he says.
Tidbits
•Add salt at the end while cooking meat or dhal. Adding it initially not only prolongs the cooking time but also tightens the mass.
•Whereas, adding salt while boiling the vegetables helps retaining the colour.
•Adding a spoon of oil while boiling pasta reduces the stickiness and looses it after draining the water.
VATHA KOZHAMBU BATH
Raw rice: Two cups; Manathakkali vathal: 2 1/2 Tbsp; Tamarind: 25 grams; Oil: 3 Tbsp; Mustard seeds: 1 Tsp; Fenugreek seeds: Quarter TSP; Vatha kozhambu masala: 2 Tsp; Red chilli: One; Asafoetida: generous pinch; Few Curry Leaves
Heat oil and add mustard seeds. When it splutters, add fenugreek seeds, hing, red chillies and sauté for a few seconds. Then add manathakkali vathal and fry for a few seconds.
Next add salt, vatha kozhambu masala and curry leaves. Sauté for a few seconds and then add tamarind extract (2 cups of tamarind extract).Mix well and cook on medium flame until it thickens and leaves oil. It will take about 20-30 minutes to thicken. Finely add mashed raw rice. Garnish with cashew and serve hot.
La’ MENARA PASTA AND BROCCOLI
1/3 cup Extra-virgin olive oil: 1/3 cup; Garlic – Two pods; Broccoli: 1/4 chopped; Kosher salt and freshly ground black pepper; Vinegar – 2 Tbsp; Few tablespoons water or pasta cooking water, if needed
2 cups penne pasta; Parmesan cheese to garnish
In a large sauté pan, heat the olive oil, garlic and pepper flakes over medium heat until fragrant. When the garlic turns golden in colour, remove it from the pan. Drop the chopped broccoli in the garlic-infused oil in the pan for a proper coating.
Season with salt and pepper and sauté for about five minutes over medium heat until the broccoli loses some of its crunch.
Turn the heat to high and deglaze the pan with red wine vinegar. Add a few tablespoons of water, if needed. Add in the pasta and toss to coat with oil. Top it up with cheese for serving.
VIETNAMESE SILVER NOODLES
Rice noodles: Four cups; Butter: 2Tbsp; Julienne onions: One cup; Finely chopped celery: 2Tbsp; Deseeded and julienned tomatoes: Half cup; Sliced mushroom and julienned red and green capsicum: Half cup each;
Fresh cream and tomato ketchup: Quarter cup each; Chilli sauce: One Tbsp; Salt to taste; Garam masala powder: A pinch
Heat the butter in a deep non-stick pan, add the onions and sauté on a medium flame for one minute or till they turn golden brown in colour. Add the celery and sauté on a medium flame for 30 seconds. Add the tomatoes, green and red capsicums and mushroom and sauté on a medium flame for 3-4 minutes. Now add the tomato ketchup, cream and salt. Mix well and cook on a medium flame for one minute.
Add the lemon juice and rice noodles. Mix well and cook on a medium flame for one minute. Serve hot garnish with celery.