Day 12 India Info

This is a labor intense Day. You'll need to be well organized before coming to class so you know what to start first and how you'll fill in the blanks. If you don't plan how to make every minute count it can get away from you really easily.

Sous Chefs-

All entrees will be served on a 12" round plate LINED WITH A BANANA LEAF CIRCLE. traditionally, Indian diners will not eat from plates, they use banana leaves to hold the food, this presentation acknowledges that. We will receive several pacakets of banana leaves, they need to be cut into cirles which fit into the 12" plates. Ask me early and I'll show you how.

Menu is divided into "North" and "south" - everything will be in 1/2 hotel pans on the steam table except for the accompaniments. Draw a detailed diagram of where everything will go on the steam table. There won't be enough space on the steam table for the rice - put rice in chaffing dish at end of steam table near plates.
Lamb Shorba - broth is made and shoulder is cooked already - soup itself is simple, check flavor with me before serving.

Salad - 1x recipe. This salad is served with the accompaniments on a small, round "condiment" plate

Rice - Saffron rice Pilaf - make SURE you know everything there is to know about rice Pilaf METHOD -this is where people fall down. Make 16 cups raw rice. Use Basmati. Serve from steam table in shallow, full hotel pan.

Mago lhassi - the yogurt is being made overnight - should be ready in the morning. You will receive frozen Mango Puree from the store room. Don't plan to make mango lhassi all 3 days - look for some other flavors or talk to me. Serve in 10 oz milk glasses - see me early if stewarding doesn't supply.

Set up "accompaniment" station on Table 5. small, uniform containers of each item + salad. You can keep any back-up in the cooler if you need it. It's ok to make a lot of plates in advance and hold them on the shelf under Station 5.

Station 2:
Lamb Khorma - start early, braise in small rondo on top of stove - keep covered, stir often, don't scorch. You will receive 5# lamb cubes for this. Cashew paste is made by soaking cashews in hot water and then pureeing in food processor. Serve from steam table in 1/2 hotel pan.

Samoosas- Dough is already made - filling should is prepped, needs to be finished. Let me help you toast the spices, they burn easily. The samoosas should be fried in small batches as needed for service and served from steam table in 1/2 hotel pan.

Dal Tadka is easy to make, but consider starting very early. The lentils should be mushy - falling apart -and the "tadka" added at the end. Bring to the steam table in a 1/2 hotel pan.

Chili Chutni - we should have enough for the rest of the block - see Lindsey for details.

Station #3:

Fish curry - read recipe, know all ingredients, watch video and ask chef to help get started, This is an unusual and unique dish. Fish should be portioned into 5-6oz portions, see chef depending on type of fish. Make sauce ahead, hold hot, poach fish in sauce a few orders at a time, just before serving. Serve from steam table in 1/2 hotel pan. You will receive enough fish on Day 12 to last for 3 days. Divide and ice the fish for Days 13-14.

Pooris(puris) bread - Make dough FIRST thing in the morning. check with chef for proper consistency, let it rest, ask chef for advice on rolling and cutting. Watch demo on frying and pre-heat cast iron pans about 20 minutes before you plan to fry. These should be fried before service and held warm on paper towels to absorb extra fat. Serve from steam table in 1/2 hotel pan lined with paper towels.

Station #4;

Pork Vindaloo is marinating for all 3 days. Take 1/3 meat, 1/3 pork and other MEP and let chef help you get started early with this.. You can make it in a large wok, but you have to be very careful about heat control and evaporation - keep the flame low and keep the wok covered. Serve from steam table in 1/2 hotel pan.

Dal Sambar - also start very early. Lentil should cook until mushy. Keep heat low, stir often, keep pot covered. If lentils start to stick, change pots and add a bit more water. Serve from steam table in 1/2 hotel pan.

Bondas - cook potatoes early, let chef help with spices toasting. con=mbine potatoes and spices and let chef demo how to size and shape. Dip in batter and fry only as needed for service. Serve from steam table in 1/2 hotel pan.

Pachadi - Crack open fresh coconut and remove flesh - chef can help. Toast in oven, stir occasionally to keep coconut from scorching. Toasting chick peas - they must be toasted until they are cooked through and REALLY crunchy - if they're soft in the center, they're not done. Check with chef.

Station #5:

Make dough for naan first thing - it needs to rise, be divided, and rise again. If it's already been made from the day before, remove from cooler and divide and let rise. Naan should go into the oven between 10:30-11:00.

Tandoori chicken - should already be marinating. Remove from marinade and put on skewers early in the day. The meat will cook more easily if it's not cold right out of the cooler. Skewered meat can be held on plastic lined sheet trays at room temp. Be ready to put skewered chicken in oven by 10:00 AM. Serve from steam table in 1/2 hotel pan.

Raitha is made with drained yogurt - if the yogurt did not get drained the night before, drain it in a chinoise lined with cheese cloth for a couple of hours before making. put in small container for sous chefs.

Station #6:

Paneer Saag - make cheese as early as possible - 7:15 or so. Let drain and firm until cool, then cut into small dice. Spinach is braised - meaning a longer, slower, moist heat method. Have all MEP near a wok and be ready to start cooking slowly by 10:00. Let simmer on low heat, covered, until spinach is very soft. Then finish with cheese and yogurt. This takes about 45 minutes to cook.

Vegetable Curry - Also a braised veg dish. Long, slow, moist heat, covered. All MEP ready by 10, cook slowly until cauliflower is very tender.

Both dishes served from steam table in 1/2 hotel pans.

Hit me with questions before 8!!