Innovations with new cooking procedures, experimenting with ingredients from various cuisines and creating flavors for palates from across the world, this briefly describes my contributions to the culinary field on daily basis. But being born and brought up in the rural regions of puducherry I was lucky to experience traditions and customs that hardly exist in the cities. My passion for cooking started with my attempts to replicate what I had relished off my mother's hands. As impossible as it was, it only hardened my resolve to create memories with food.
To become a seasoned and skilled chef one must train under seasoned chefs and Saravanan did no less. Royal Club at The Leela palace Bangalore is known for its quality and Chef Saravanan's training there bestowed him with primary culinary skills required for the contemporary European cuisine and fine dining.Cooking for the legend and the former president of India Dr APJ Abdul kalam during his stay at The Leela Bangalore is a memory I'll always remember. As a Chef he traveled to countries like France, Saudi Arabia, Qatar, Thailand, Maldives and Dubai to raise the bar and hone his culinary skills. Working with experts from all over the globe and sharing expertise with masters of the world's culinary scene, he embraced the culinary techniques of various cuisines, taking his expertise to the next level.
INGREDIENTS
200g/1 cup Toor Daal
300g/7 oz Eggplant
(small)
4.5g/11/2 tsp Haldee/Turmeric
Powder
3g/1 tsp Red
Chilli Powder
Salt
120g/1 cup Shallots
(Madras Onions)
400g/14 oz Tomatoes
10ml/2 tsp Coconut
Oil
6g/2 tsp Sambhaar Masala*
A generous pinch Heeng/Asafoetida
(powdered)
60g/2 oz Imlee/Tamarind Pulp (thin)
10g/3 Tbs Taaza Dhania/Coriander
15ml/1 Tbs Coconut
Oil
4g/1 tsp Rai/Mustard Seeds
2g/1 tsp Dhania/Coriander Seeds
24 Curry
Leaves
Serves: 4
Preparation Time: 40
minutes
Cooking Time: 1:30 hours
THE TOOR DAL: Pick, wash
in running water, drain, soak in water for 30 minutes and drain.
THE EGGPLANT: Remove the stems, wash, quarter and cut into 1/2”
pieces.
THE REMAINING VEGETABLES: Peel, wash and slice shallots. (If Madras
onions are not available, use other onions.) Remove eyes, wash and roughly chop
tomatoes. Clean, wash and chop and coriander.
THE TAMARIND: Put pulp in pan, add 180ml/2/3 cup of water, bring to
boil, reduce to low heat and simmer until reduced to one-fourth. Remove and
keep aside.
THE TEMPERING: Wash curry leaves.
Ingredient
D coconut - 2 cup
Milk - 400ml
sugar - 1 cup
Saffron - 2 pinch
cardamom - 1 pinch
Ghee - 1/2 tsp
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Ingredients
3 tablespoons olive oil
1 large onion, chopped
1 large carrot, chopped
1 fennel bulb, chopped
3 celery stalks, chopped
Salt
2 cups white wine
2 to 5 pounds of fish bones and heads
A handful of dried mushrooms (matsutake are the best)
2 to 4 bay leaves
1 star anise pod (optional)
1 to 2 teaspoons dried or fresh thyme
3 or 4 pieces of dried kombu kelp (optional)
Chopped fronds from the fennel Instructions
Heat the olive oil in a large stockpot over medium-high heat. When the oil is hot, add the chopped vegetables and cook, stirring often, until they are all soft, but not browned. This should take about 10 minutes or so.
Add the white wine and all the remaining ingredients, plus enough water to cover everything by about an inch or two. Bring to a simmer, then drop the heat to a bare shimmy, about 175°F if you want to be precise. It should not boil under any circumstances, and keep an eye on things to ensure that it doesn't. Simmer like this for 45 minutes to 1 hour, no more.
Turn the heat as low as it will go. Set a fine mesh strainer over a big bowl, then put a piece of paper towel or cheesecloth in the strainer. Ladle the stock through this set-up into the bowl. When you get to the bottom, skip the dregs down there, as they will be filled with sediment. The stock will never be as good as it is right now, but it can be refrigerated for up to a week and frozen for up to 6 months.
Method:
Rosemary chicken,
braised with sweet peppers
No of portions; 6
portions
Ingredients.
Chicken 1 no
Rosemary 20
grams
Red pepper 2 no
Yellow pepper 2 no
Tomato 3
nos
Onion 2 nos
Garlic 15
cloves
Olive oil 60 mils
Water 80
mils
Salt to taste
Black pepper crushed
to taste
Procedure
Deseed and cut the red, yellow pepper and peeled onions into
quarters. Peel the garlic cloves.
Cut the tomatoes into quarters.
Cut the chicken into 8 or 10 pieces and marinate with salt,
pepper and rosemary (or any particular herb of your liking).
Heat a non stick sauté pan and then pan fry the marinated
chicken with little olive oil till light golden in colour.
In a roasting pan or Borosil bake proof bowl combine the pan
fried chicken with the garlic, onions, peppers, tomatoes, salt, black pepper
and olive oil. Add the water.
Cover the bowl with foil tightly.
Place the pan in a pre-heated oven at180-200 Celsius and
cook for about 20 minutes
Once the chicken is done serve hot with bread or rice.
Chef Saravanan pursued his Bachelor's degree in Hotel Management and Catering science from the Institute of Hotel Management, puducherry. To become a seasoned and skilled chef one must train under seasoned chefs and Saravanan did no less. Royal Club at The Leela palace Bangalore is known for its quality and Chef Saravanan's training there bestowed him with primary culinary skills required for the contemporary European cuisine and fine dining.
celebrity chef in Sun tv (kitchen galatta ) Starred in more than 280 cookery shows for Zee Tamil (Anjarai petti) Starred as chef consultant in Vijay TVS KITCHEN SUPER STAR and pepper TVs STIR FRY. Participated as one of the chief judges for the show NEEYA NAANA (North Indian food vs. south Indian food) Judging SUPER CHEF CHENNAI three years along with celebrity chefs like Sanjeev kapoor, vah chef -Sanjay Thumma, aditya bal and Vicky Ratnani. One of the covered celebrity chefs in Tamilnadu by leading print media like Indian express, the Hindu and Dinamalar Performing Annual Healthy food cookery shows for MIOT hospitals
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