EVE SALAD
SALADS!! EVE SALAD BASE: lettuce BODY: diced apples, bananas, orange segments, diced pineapples, grapes DRESSING: cream + lime juice + powdered sugar GARNISH: chopped celery + chopped...
read moreRED HOT CHUTNEY
CHUTNEY….SERIES!! RED HOT CHUTNEY!! RED HOT CHUTNEY Onion( sliced) 50gms Raw mango (sliced) 100gms Tomato (deseeded) 50gms Salt to taste Red chilli powder 10 gms Lime juice 15ml Broiled cumin powder 1/2 tspn Garlic 2cloves Sugar 1tspn PREPARATION: In a blender, grind together all the ingredients to a smooth paste. Use as an accompaniment in an Indian thali being served for lunch or...
read moreTOMATO CHUTNEY ON TANGY RADISH
TOMATO CHUTNEY ON TANGY RADISH Tomatoes 125 gms Sugar 50 gms Cinnamon ¼ inch Fenu greek a pinch Fennel seeds 5 gms Red chilli (whole) 2 nos Raisins 20 gms Water 250 ml Cloves 1 nos Nigella seeds a pinch Bay leaf ½ no Salt to taste Crushed peppercorns 2 nos Ginger julienne 5 gms PREPARATION: Wash; remove the eye of the tomatoes. Cut each tomato lengthwise into 8 pieces. In a saucepan, mix together all ingredients. Bring to boil, cover and simmer for about 30 minutes. When the tomatoes are cooked, remove lid and stir till the water...
read moreTOMATED EGGS
TOMATED EGGS Eggs 3nos Mayonnaise 50ml Tomato ketchup 4tbspn Paprika ½ tspn GARNISH – Gherkin fans, black olives, tomato flower PREPARATION: Hard boil eggs in salted water. Cool under chilled water. Remove shell. Divide lengthwise. Scoop out the yolks. Pass the yolks through a strainer (sieve). Mix in ketchup, mayonnaise and paprika. Put the mixture into a piping bag. Pipe into the cavity of the boiled egg white. Chill. Garnish adequately and serve as a...
read moreSAFFRON EGGS
SAFFRON EGGS Eggs 2nos Salted butter 20gms Saffron a pinch Milk 1tspn Fresh cream 2tspn GARNISH- Red bell pepper diamonds Black olives Tomato flowers PREPARATION: Hard boiled eggs cool in cold water. Remove shells. Divide lengthwise. Scoop out the yolks. Pass the yolk by rubbing through a fine sieve. Cream butter and mix with the yolks. Add in cream along with saffron dissolved in lukewarm milk. Mix thoroughly. Put the yolk – butter mixture in a piping bag. Pipe out into the cavity of the boiled egg white. Garnish neatly and...
read moreRIPE APPLE AND PAPRIKA SALAD
RIPE APPLE AND PAPRIKA SALAD BASE: lettuce / basil BODY: 60gms of ripe apple slices DRESSING: 5gms salad oil + 5ml of lime juice + salt + honey + 2 crushed peppercorns + paprika GARNISH: paprika powder + sprig of...
read morePERSIMMON AND APPLE SALAD
PERSIMMON AND APPLE SALAD BASE: Lettuce leaves BODY: 60gms collective slices of apple and ripe persimmon DRESSING: 10ml lime juice + 5ml olive oil + salt + 1tspn honey + 1tspn pomegranate juice GARNISH: mint sprig and lemon slice /...
read moreRAMPHAL RABDI
“n’joy the sweet on the occasion of diwali” RAMPHAL RABDI Full cream milk 500ml Sugar 30gms Cardamom powder 1gm Ripe persimmons puree 50ml GARNISH a slice of ramphal (persimmon) PREPARATION: In a kadhai (fritture) reduce milk stirring continuously to a 1/3 rd consistency off the fire, stir in sugar and cardamom powder. When at room temperature add in persimmon puree and chill in the refrigerator. Transfer to a service bowl, garnish and...
read morePERSIMMON AND PEPPER SALAD
colourful!! PERSIMMON AND PEPPER SALAD BASE: lettuce leaves BODY: 60gms of diced ripe persimmon and diced bell pepper DRESSING: 10ml olive oil + 10drops tobacco + 5ml lemon juice + salt + pepper crushed GARNISH: torn basil leaves and cashew...
read moreROASTED TOMATO AND BASIL SOUP
ROASTED TOMATO AND BASIL SOUP Tomatoes 400gms Olive oil 20ml Garlic 6cloves Basil 10leaves chopped Peppercorns 6nos Salt to taste Worcestershire sauce 10drops Stock 800ml Refined flour 10gms Celery 1inch Bay leaf 1nos Honey 1tspn Butter 10gms PREPARATION: Quarter tomatoes. In a roasting tray, put tomatoes, garlic, peppercorns, Worcestershire sauce, olive oil, celery. Place in a moderate hot oven and roast for about 45 minutes, turning the tomatoes occasionally. Take out, remove peppercorns and bay leaf. Cool the mixture and puree in a...
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QUALIFICATION: Graduation (History Major); Diploma in Hotel Management, IHM Ahmedabad 1990; MBA in Tourism.
EXPERIENCE : 06 years hotel experience in Kitchen Department- Le Meridien, Welcomgroup, Park Royal; Teaching Experience since 1996: 8 ½ years as Lecturer in IHM Jaipur till 2005; 1 ½ years as Senior Lecturer in IHM Gurdaspur till July 2006.
Senior Lecturer in IHM Dehradun since August 2006; Completed DTS and DOT training programme; Attended training workshops like continental cuisine workshop, Jaipur; Sea food workshop, Goa; Regional cuisine workshops Bhopal, Chennai.
Awards : Best Faculty for sessions 2008-09 and 2009-10 awarded by Ministry of Tourism Govt. of India ( Ranked 3rd and 6th).
Area of Interest : cooking and experimenting with dishes and coaching recruits! chef is of firm belief that one needs to talk to the ingredients so as to create dishes as per liking!!
mail:pulkitbhambi@chilli2cherry.com 