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Tuesday, August 30, 2016

Longest Solo Cooking Marathon by Chef Raj Mohan

My best friend Chef Raj Mohan has entered into the Limca India book of records and Asia book of records and USA based record setter for Longest Solo Cooking Marathon.I want to share this with you all to know more about him.Good luck chef!

1.Tell us about yourself ?

                 I am Chef M.S.RajMohan, 31 from Ambasamudram of Tirunelveli district. I am expert in South Indian Cuisines and known for the country style food preparation. Currently I am the Director of the Hotel Management & Catering Science department of Mary Matha College of Arts and Science, Periyakulam. I am a consultant for a few famous South Indian food outlets in India as well for the food festivals.  I am a board member in South India Culinary Associations (SICA) and also for the Hotel Management studies of Madurai Kamaraj University. I am a World Record title holder of Longest Solo Cooking Marathon in 2015 and a certified Chef Trainer by Indian Federation of Culinary Associations (IFCA).

             The interest of teaching and facilitating sprouted in me at the time of my Hotel Management education which is the reason for me to choose the teaching profession as my career.                 

2.Tell us about your education?

          I did my schooling at my native after that I completed my graduation in Hotel Management & Catering Science in Subbalakshmi Lakshmipathy college of Science, Madurai. I am holding three advanced degrees and pursuing the doctorate degree on Food and Culture in Madurai.
3.Tell me about your proudest achievement in Longest Solo Cooking Marathon?

             Desire in creating the world-record worked in me last six years but I could not make it into real. Always the desire to attempt the record or making achievement in the culinary field is within me. Eight months back, I made the determination to make the achievement in culinary field in 2015. I took my pioneer attempt with the encouragement of my father who gave his full support in all forms for the achievement.

   I have done this longest solo cooking marathon record for Limca book of records, India Book of records and Asia book of records. We started this on December 19, 2015 at 7.10 am and finished it on December 21, 2015 at 7.10 am at Poppys Hotel, Madurai, Tamil Nadu. I created the record in Longest Solo Cooking Marathon is 48 Hours, dished out 1204 recipes including 257 Non-Vegetarian dishes and 947 vegetarian dishes. The total weight of the cooked dish was 307kg. I used five cooking ranges at a time to cook variety of food items. This record is now entered into Limca Book of Records, India Book of Records, Asia Book of Records, Everest World Records and officially approved as world record by USA based prominent organization Record Setter. I am the first Indian chef who holds the world record title in the Longest Individual cooking marathon in very young age. I crossed first 100 dishes within three hours of time. A team of 35 chefs worked day and night to help me to achieve this feat and each one of them gave their heart and soul to this attempt.  

4.Tell us about the guidelines of Longest Solo Cooking Marathon?

  1. I was allowed to prepare only one dish at a time even if I use any big spacious appliances like tawa or kadai. The domestic appliances were allowed to use not the restaurant type appliances. While making Dosa in tawa, I was allowed to cook one dosa variety at a time not many items as same like deep frying items too.

         II)  I was permitted to take only five minutes break in every one hour but I took the accumulated rest breaks after cooking continuously for minimum five hours.

     III) A detailed log book was maintained to record the each and every moment of the record event, also recorded the starting and ending time of the preparation, weight of the each dish and the photographs of the dishes were also taken. The entire record event was video graphed.

     IV)  This record event was adjudicated by a committee of 05 main and 24 sub-judges carefully chosen by the Limca Book of Records and India Book of Records.

       V)  Food should not be wasted and it should be properly distributed to the public consumption.

  VI)  No cooking range burner was left empty without cooking.

 VI)  Entire cooking was done by the record attempted, no pre cooking was allowed.

  VII) Only one sous chef level and commis level chef was allowed to be with me for other assistance.

5.What motivates you to do your best on the job?

       Searching, learning, teaching, willing to get involved, making myself to get active in my profession and desire to do good things to the society through my profession are some always in my mind, these things make me to love my profession and motivate me to do the best as chef.

6.What is your favorite food to cook?

 If I come across some new dish anywhere, I used to take the note of it and eager to learn the preparation method of the dish. In my favourite list there are many to list out, Biriyani and Mutton preparations are always the best for me to cook. I always love to cook country style preparations.

7.Tell me about your You Tube channel “Food Tape”?

   I have done several cookery shows in leading Tamil satellite TV Channels. I always want to give my own cooking content and wish to promote South Indian style cooking to the viewers that is the reason I created this You Tube channel ‘Food Tape” – in 2014. All the cooking videos of this channel are video graphed in scenic location which is very much welcomed by the viewers and now Food Tape have good audience from all over the world.

8.In what ways can a chef be creative?

     Creativity is a must in one to differentiate their style from others. Chef must be creative in terms of making his own unique food items and also creative in business prospectus. Chef must understand the day by day changes in the customer, Food, agriculture and climate according to that chef should upgrade his creativity in food and its presentation.

9.Tell me about your Free Culinary education training programme for the under privileged candidates?

        Still hotel management education is a big dream for many rural area students and also they are not much aware of the potential of this education. As well many rural students are not able to continue their school education or not able to pursue higher education in their young age due to their family reasons so they opt to go for daily wages work. Keeping this in mind, we have formulated the curriculum named “Intensive Kitchen apprenticeship programme” in Mary Matha college in 2012 and offer the free culinary education to the under privileged candidates. It is the programme of Ten Months and they will get the class room training of four months and on the-job training at hotels for six months. We took this initiative to the like-minded hotels and restaurants; they offer the training to the candidates and provided the decent stipend during studying this programme and also offer the job to the candidates immediately after this programme so far 62 students have been benefitted by this training training programme and working in hotels as chefs. It is the aim to bringing hope in young life and untap the talents of the young minds and thereby transform their life through culinary education.

10.Why did you want to be a chef?

          Love in cooking encouraged me to choose this chef profession. I was attracted by the street foods of my native there I observed their preparation styles and started the fun cooking at home. During my school holiday time, I used to spend my holidays at my native bakery stalls & food stalls just to see how they are making varieties. By seeing my interest in cooking, my mother Shantha taught me the basic cooking stuffs in my school days with that guidance I started cooking food for my family members and they credited my cooking through their appreciation which encouraged me to enroll for the formal culinary education. Still I am asking any of cooking doubts to my mother in making authentic masala or any food preparation. Nowadays Chef’s have many responsibilities other than food and cooking.
11. What is your message to young chefs?

            Understand and be strong in the basics. Try to express yourself. Grab and use the opportunity whenever and wherever you get it. Always have the willingness to study, learn, teach, experiment, observe and explore your subjects, these things make you active in your profession and keep yourself vibrant in the industry. Accept the responsibilities, be able to work under hard times and also have the energy to work for long hours. Involve yourself for the social causes and make good relationship with others. Love your work and perform your work with full dedication and energy. Take care of your food habits and the health related practices. Set the goal high and get into it you can see now the opportunities are chasing you.

12. Describe your typical day as a chef educationist ?
          Every day is precious for me and it is a gift of God so that we are saying the time is the most valuable one in human life. Every day is typical for me to educate new information to the students and also to motivate them in the right direction.

13. How your record motivates the public and industry?

   This record event motivates the young chef community to come out to expose the talents and skills in new platforms. Motivates many of them to create or break records. This attempt gives high impact about the chef profession and highlighted the features of Hotel Management and Catering studies. It brings the idea of making more varieties of vegetarian dishes.


Sunday, August 28, 2016

Paal Kozhukattai Recipe / Pal Kozhukattai Recipe / Paal Kolukattai Recipe / Pala Undrallu Recipe

Step by step method /picture to make paal kolukattai/kozhukattai for Ganesha Chathurthi.

images for Paal Kolukattai / Pal Kozhukattai Recipe,Paal Kozhukattai Recipe / Pal Kozhukattai Recipe / Paal Kolukattai Recipe
Paal Kozhukattai
Ingredients for the dough
Idiyappam flour-1/2 cup
Water-1/4 cup
Milk-1/2 cup
Salt a pinch
Other ingredients
Milk-2 & 1/4 cups
Sugar-1/4 cup
(add more if you want it sweeter)
Thick coconut milk-1/2 cup
Diluted coconut milk-1 cup
Cardamom powder-1/2tsp
images for Paal Kolukattai / Pal Kozhukattai Recipe
Paal Kozhukattai/Kolukattai
Mix milk,water, flour,salt & sugar in a bowl, now switch on the stove.
In low flame cook this mixture till it forms a ball.
Add oil mix it well & switch off the stove.
Cover it & keep it for sometime.while still warm knead it well & roll it out into small balls.
Cover & keep it aside.
Boil milk in a pan ,when it starts to boil drop these rice balls & cook in medium flame till all balls floats on reduce the flame & add the diluted coconut milk.
Cook this mixture for 5 minutes.Add the cardamom powder & sugar,stir it well.
Switch off the stove & mix in the thick coconut milk.
Serve this Paal Kozhukattai hot or warm.
a) Jaggery can be added instead of sugar.
b) Do not boil after adding thick coconut milk,there are chances to curdle.
c) Store bought rice flour can also be used.

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Friday, August 26, 2016

Vazhai Thandu Kootu / Vazhaithandu Koottu Recipe / Vazhaithandu Kootu / Plantain Stem Kootu Recipe

images of Vazhai Thandu Kootu / Vazhaithandu Koottu Recipe / Vazhaithandu Kootu / Plantain Stem Kootu Recipe
Vazhaithandu Kootu
Ingredients to be pressure cooked
Yellow moongh dal / Pasiparuppu- 1/2 cup
Vazhaithandu/ Banana stem chopped - 1 cup
Turmeric powder - 1/4 tsp
Chopped tomato - 1 small
Chopped onion - a handful
Chopped green chillies - 4
Salt to taste
Water as needed
Coconut oil - 6 tsp
Mustard - 1/2 tsp
Jeera / cumin - 1/4 tsp
Urad dal - 1/4 tsp
Red chillies - 2
Curry leaves - few
Fresh grated coconut - 2 tbsp
Pressure cook above ingredients till soft,slightly mash them.
Heat oil in a pan and temper it with above ingredients.
Switch off the flame & then add the grated coconut saute in the same heat.
Pour the tempering into the cooked dal , mix well.
Serve it with plain rice.

Vazhaithandu/Valaithandu Kootu In Instant Pot
Oil - 3 tsp
Mustard,Urad dal - each - 1 tsp
Red chillies - 1
Curry leaves few
Hing - 1/8 tsp
Ingredients ground to a smooth paste
Coconut - 1/4 cup
Jeera/Cumin seeds - 1 tsp
Red chillies - 1
(Add little water and grind to a smooth paste)
Other ingredients
Banana stem/Vazhaithandu/valai thandu - 1 small
( Cleaned and finely chopped,Check HERE how to clean the stem)
Yellow moongh dal with skin - 3/4 cup
( wash and soak it in water for 10 minutes)
Salt to taste
Turmeric powder - 1/2 tsp
Coriander/Curry leaves for garnish

Heat an instant pot and switch on saute mode pour oil and temper it above ingredients.
Now add the chopped banana stem saute for a minute add salt and turmeric powder.
Add the soaked moongh dal with water,add 1/2 cup water and close with the lid.
Cook on manual mode for 6 minutes vent closed.Natural release and open the lid.
Add the ground paste and in saute mode give a nice boil.Switch off the kootu once its thick.
Garnish with curry and coriander leaves and ready to serve.

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Tuesday, August 23, 2016

Almond Butter Burfi / Roasted Almond Butter Burfi / Almond Butter Barfi

images of Almond Butter Burfi / Roasted Almond Butter Burfi / Almond Butter Barfi
Almond Butter Burfi
Roasted almond butter creamy-1 cup
Sugar-2 cups
Water-1 cup
Ghee- 1 cup
(I used only 3/4 cup )
images of Almond Butter Burfi / Roasted Almond Butter Burfi / Almond Butter Barfi
Almond Butter Burfi
Dissolve sugar & water in a nonstick pan.
Give a boil & wait till you get 2 string consistency.Reduce the flame & add the roasted almond butter & mix it well.
Mix till the mixture is getting thick now slowly start adding the ghee little by little & keep stirring till all the ghee has absorbed and the mixture leaves the sides of the pan.
Grease a tray with ghee and sprinkle any chopped nuts you like.Today I have used saraparuppu/chironji seeds.
Immediately pour the mixture into the greased tray.
Spread them evenly & flatten,cool the burfi & while still warm cut into desired shape.
a) Sugar syrup must be a 2 string consistency otherwise your burfi will become a halwa.
b) Once the mixture leaves the sides of the pan pour it immediately onto the tray otherwise they will become like bread crumbs.
c) New comers try in small quantity for you to know the right consistency.

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Thursday, August 18, 2016

Burnt Garlic Vegetable Fried Rice Recipe / Burnt Garlic Fried Rice / Burnt Garlic Chinese Fried Rice - A Chinese Rice Recipe

images of Burnt Garlic Vegetable Fried Rice Recipe /  Burnt Garlic Fried Rice
Burnt garlic Fried Rice
Ingredients for the rice
Basmatic rice - 1 cup
Water - 1 & 3/4 cup
Salt to taste
Sesame oil - 1 tsp
Add washed rice,salt,water & sesame oil in a electric cooker.
Cook till done,fluff it up with a fork.
Keep it aside.
Burnt Garlic
Chopped garlic - 15 small size
Salt - a pinch
Sesame oil - 1 tsp
Heat oil in a pan add the chopped garlic & salt.
In medium low flame fry the garlic till light brown.Keep it aside.
Other Ingredients
Chopped carrot,beans,cabbage - each a handful
Chopped onion - 2 tbsp
Oil- 6 tsp
Salt & pepper to taste
Soy sauce - 2 tsp
White vinegar - 1 tsp
Slit green chillies - 4
Chopped garlic - 1
images of Burnt Garlic Vegetable Fried Rice Recipe /  Burnt Garlic Fried Rice
Burnt Garlic Fried Rice
Heat oil in a pan add chopped onion,garlic & green chillies and saute.
Now add the vegetables & fry in high flame till they are half cooked and still crisp.
Add soy sauce,salt,pepper powder & vinegar,give a quick mix.
Reduce the flame add the cooked rice & fried garlic, gently mix to make sure everything is well combined.
Garnish with  spring onions if using & fried garlic.
a) Non vegetarian can add cooked shredded chicken or scrambled egg.

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Tuesday, August 16, 2016

Sojji Appam Recipe / Suji Appam Recipe / Sweet Semolina Poori / Fried Dough With Sweet Semolina Filling

images of Sojji Appam Recipe / Suji Appam Recipe / Sweet Semolina Poori / Fried Dough With Sweet Semolina Filling
Sojji Appam

Ingredients for outer covering.
Maida/all purpose flour - 3/4 cup
Fine White Rava/Sooji - 1/4 cup
Salt a pinch
Turmeric powder - 1 generous pinch
Oil- 6 tsp
Water - as needed ( around 1/4 cup)
images of Sojji Appam Recipe / Suji Appam Recipe / Sweet Semolina Poori / Fried Dough With Sweet Semolina Filling
Sojji Appam
Mix all above ingredients together in a bowl except water.
Mix till it resembles like bread crumbs.
Now slowly add water little by little & form a soft dough.
Cover the dough with a lid & rest for 30 minutes to 1 hour.
Divide the portion to equal size balls,cover & keep them  ready.
Yields around : 15 appams
Filling ingredients
White Rava/Sooji - 1/2 cup
Jaggery - 3/4 cup
Grated coconut - 1/4 cup
Ghee - 1tsp
Salt a pinch
Cardamom - 6 crushed
Water - 2 & 1/2 cups
images of Sojji Appam Recipe / Suji Appam Recipe / Sweet Semolina Poori / Fried Dough With Sweet Semolina Filling
Sojji Appam
Dry roast rava in low flame till colour changes,do not over fry & burn them.
Add water & jaggery in a bowl bring to a boil,filter to remove any impurities.
Now boil the jaggery water lower the flame add the rava,cardamom powder & coconut.
Mix well till the rava is cooked & the mixture leaves the sides of the pan.
Switch off the flame add the ghee mix well.Cover & keep for 5 minutes.
Divide the portion to equal size balls.
Other ingredients
Oil to deep fry
Ghee - 1 tbsp
images of Sojji Appam Recipe / Suji Appam Recipe / Sweet Semolina Poori / Fried Dough With Sweet Semolina Filling
Sojji Appam
Grease a plastic sheet place the outer filling dough, slightly flatten the dough.
Place a filling mixture ball at centre.Cover the outer filling to seal it properly.
Flatten it to a semi thick disc using your finger or rolling pin.Prick once with a fork on top.
Heat oil in a pan add ghee to it when hot slide the appam into the hot oil.
Deep fry both sides in medium high flame till golden brown.
Place it on a kitchen paper to remove excess oil.
Enjoy your sojji appam hot or warm !

a) Finely chopped cashew nuts can be added for the filling for extra taste.
b) Add water little by little to form a soft dough.Consumption of water may vary according to the quality of sooji.
c) You can add oil & ghee of equal quantity for deep frying.Here i used just 2 tbsp.

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Sunday, August 14, 2016

Kerala Chicken Roast Recipe / Chicken Roast Recipe / Chicken Dry Roast Recipe

images of Kerala Chicken Roast Recipe / Chicken Roast Recipe / Chicken Dry Roast Recipe
Kerala Chicken Roast
Chicken pieces - 15 medium size
( I used boneless )
Salt to taste
Turmeric powder - 1/4 tsp
Garam masala - 1/2 tsp
Whole pepper - 1/8 tsp
Red chilly flakes - 1 tbsp heaped
Fresh curry leaves - a handful
Ginger & Garlic together - 1 & 1/2 tsp
Lemon juice - 1 tsp
All purpose flour - 1 tsp
Fennel seeds / Somph - 1/2 tsp
Red food colour - a pinch ( optional)
Coconut oil to shallow fry
Wash the chicken pieces with little turmeric powder,drain the water pat them dry & keep it aside.
Take a mixi jar add curry leaves,pepper,red chilly flakes,fennel seeds,grind to a coarse paste,do not add water while grinding.
Take chicken in a wide bowl now add the ground paste,1 tsp of coconut oil & all the above mentioned ingredients.
Mix well to make sure all the pieces are well coated with the masala.
Cover it with a lid & rest it for 2 to 3 hours.If you have time marinate overnight in fridge.
Heat coconut oil in a pan slowly drop the marinated pieces in batches.
Shallow fry both sides in medium high flame till they are cooked & brown.
Remove it on a kitchen paper for extra oil to get absorbed.
Best served as a side dish.You can also serve as an appetizer.

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Friday, August 12, 2016

Gopalkala Recipe For Krishna Janmashtami / Poha In Dahi Recipe / Dahi Poha Recipe

images of Gopalkala Recipe  for Krishna Janmashtami / Poha In Dahi Recipe
Poha / Beaten Rice - 1 cup ( Heaped)
( I have used thin poha here,if you are using thick poha rinse once in water and strain )
Curd - 1 cup
Milk - 3/4 cup
Salt to taste
Sugar - 2 generous pinches
Chopped cucumber - a handful
Grated ginger - 1/8 tsp
Grated coconut - 1 tbsp
Ghee - 1 tsp
Jeera / cumin seeds - 1/2 tsp
Chopped green chillies - 1
Heat ghee in a pan and temper it with jeera & green chillies.
Take a bowl mix poha with all above ingredients including the tempering.
Gently mix & offer it to Lord Krishna.

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Thursday, August 11, 2016

Puli Sadam / Tamarind Rice / Puli Chadam / Thalicha Puli Sadam - Quick Tamarind Rice

images of Puli Sadam / Tamarind Rice / Puli Chadam / Thalicha Puli Sadam - Quick Tamarind Rice
Puli sadam

Tempering ingredients

Sesame oil - 2 tbsp
Mustard - 1 tsp
Urad & Channa dal each - 1/2 tsp
Red chilies - 3
Slit green chilies - 4
Grated ginger - 1/4 tsp
Curry leaves
Peanuts - 2 tbsp
Hing - 1/2 tsp
Methi powder - 1/2 tsp

Other ingredients

Rice - 1 & 1/2 cups
(cook the rice with 3 cups of water till grains are separate)
Salt to taste
Red chilly powder - 1/4 tsp
Turmeric powder - 1/2 tsp
Jaggery - 1/4 tsp
Semi thick tamarind juice - 1 cup


Heat the oil and temper it with above ingredients.
Pour the tamarind juice and little water if needed & give a boil, reduce the flame.
Now add salt, chilly powder, turmeric powder & jaggery.
Cook till the gravy is semi thick & raw smell has disappeared.
Add the rice & mix well till everything is well combined.
Switch off the stove garnish with some curry leaves & serve it with papad.

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Sunday, August 7, 2016

Beerakaya Fry Recipe / Beerakaya Nuvvu Koora Recipe / Ridge Gourd Sesame Stir Fry / Beerakaya Vepudu / Peerkangai Fry

Images for Beerakaya Fry Recipe / Beerakaya Nuvvu Koora Recipe / Ridge Gourd Sesame Stir Fry / Beerakaya Vepudu / Peerkangai Fry
Beerakaya Fry
Beerakaya/Ridge gourd  chopped -1 long
Chopped onion-1/4
Chopped tomato-1 small
Crushed garlic-1
Curry leaves few
Coriander leaves few for garnish
Grated coconut -1tbsp
Salt to taste
Turmeric powder-1/4tsp
Red chilly powder-1/2tsp
Sesame powder-1tbsp
(dry roast the sesame seeds till it splutters,cool & dry powder)
Mustard -1/2tsp
Urad dal & Jeera- each 1/4tsp
Peel the ridge gourd & chop into small pieces.
Heat oil in a pan & temper it with above ingredients.
Fry onion,tomato,garlic,ridge gourd & curry leaves for 2 minutes till light brown.
Now add the dry ingredients,fry for a minute.reduce the flame cover it with a lid & cool till raw smell has disappeared & curry is dry.
Switch off the flame sprinkle the grated coconut & sesame powder,toss it well
Garnish with coriander leaves & serve with plain rice.

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Monday, August 1, 2016

Kambu Adai Recipe / Pearl Millet Adai Recipe / Kambhu Adai recipe - Millets Recipes

images of Kambu Adai Recipe / Pearl Millet Adai Recipe / Kambhu Adai recipe - Millets Recipes
Kambhu Adai

Kambu / Pearl Millet -1/2 cup
Channa dal - 1/4 cup
Toor dal - 1/4 cup
Red chillies-3
Small onions-2
Hing-a pinch
Salt to taste

Other Ingredients

Chopped curry leaves-little
Chopped onions-1tbsp
Grated coconut-1tsp
Oil-to cook adai


Soak Kambu & Toor dal,Channa dal & red chillies separately in water for 2 hours.
Grind kambu to a semi smooth batter,keep it aside.
Grind the dals along with red chillies,onion,hing & salt to a semi coarse batter.
Mix this to the kambu batter add chopped onion,curry leaves & grated coconut.
Mix everything well.Add water to get a semi thick batter consistency.
Fermentation is not needed for this adai.
Heat a iron tawa apply some oil pour a ladle of batter in the center spread it to a semi thick disc.
Drizzle oil around the adai & cook on medium high flame till both sides are crisp & light brown in colour.
Serve hot with any chutney you like.

Thanks for visiting !


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