On Day 12 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-

2 quarts of yogurt was strained on Day 11 for the beginning of Day 12. Have someone Drain more 2 quarts of yogurt for as soon as you come in, you'll need it for both days. If you don't understand the process, ask first and I'll help you.

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 packets of banana leaves, they need to be cut into circles 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. Show me the diagram right after the supplemental is placed and I can help you adjust it.

Lamb Shorba - broth should have been made on Day 11 and shoulder cooked already - soup itself is simple, make it in a large wok and check flavor with me before serving.

Salad - 1x recipe. This salad is served with the accompaniments on a small, round "condiment" plate, you only need about 2 TBSP of salad per plate surrounded by the other condiments - chutni, raitha, pachadi

Rice - Saffron rice Pilaf - make SURE you know everything there is to know about rice Pilaf METHOD -this is where people fall down and I WILL ask you about it. Make 12 cups raw rice. Use Basmati. Serve from a chaffing dish in shallow, full hotel pan.

Mango 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 both 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. Ask Sous Chefs where to put everything.

Samoosas- Dough needs to be made if it hasn't already been, filling should be prepped, then they need to be assembled and 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. Sous chefs should have a detailed diagram of where everything goes, follow their instructions.

Dal Tadka is easy to make, but consider starting very early. Toasting the spices for this can be tricky - get chef to help you start so you don't burn them.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 and place it according to the sous chef's diagrams.

Chili Chutni - we should have enough for the rest of the block - it should be made already from Day 11, check tracking schedule to see who made it and ask them where it is.

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 for the rest of the block, so take 1/2 for day 12 and ice the rest.

Pooris(puris) bread - Make dough early - before anything else. 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, sous chefs will have a diagram telling you where to put them.

Station #4;

Pork Vindaloo is marinating for both days. Take 1/2 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 - see sous chef's diagram for where to place it.

Dal Sambar - also start very early.Toasting the spices for this can be tricky - get chef to help you start so you don't burn them. 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 according to sous chef's diagram.

Bondas - Filling for this can be made a day ahead, but if it wasn't, cook potatoes early, let chef help with spices toasting. combine 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 according to sous chef's diagram.

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 for help on this technique, it's very different from western cooking.

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 tandoori oven between 10:30-11:00. Watch the video so that you are familiar with the set up and make sure you know which tools to use - have them on your station for a demo by 10:30.

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 according to the sous chef's diagram.

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, it can be made a day ahead, but if it's not- 7:15 or so on Day 12. 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. The paneer saag is a braised veg dish, it needs to be started in a large wok no later than 10:00 in order to cook slowly and gently and should be finished no later than 10:45

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.
I'll take questions only until 9:00 tonight.