with hope

Its been a very long time, and i was not ideal, hope we get students with passion for cooking and verymuch eager for september to come, before that let the class start. hoping for good months ahed, because my summer was literally spoiled.

waiting with hope for the classes to start

Ghevar @ Rajastni food fest

HAPPY SWEET!
The journey was a long one, the details of the journey was green even after two years. Me touring north India for the first time was over excited. Mumbai, Gujarat, Agra ,Rajastan… a long way. The only sad part is, all the peoples in our group were above forty, but when it comes to food age doesn’t matter. I carried the cuisines of all the states, back to south, But only Rajastani cuisine made its way to our school annual food fest. With recipes in hand it’s easy to cook, but will you get the authenticity? Rather experimenting we got some rajastani cooks for the fest. The meat was excluded from the menu, because its Marwari cuisine – Vegetarianism. I remember that day at Pink City, where my stomach was full and my walk was slow. My purchase of two identical sarees, a yellow handbag; some hand made dolls, a large turban. A delicious smell pulled me around the corner to find a small stall filled with Ghevar (a Rajastani Sweet), my mouth munched till my whole body turned sweet. How do you prepare it? I got the answer after three months in our school fest, those yellow Ghewar prepared, fried in ghee with that beating technique, a hole in the centre. The ingredients may look simple but a real skill is required to prepare it, and just the recipe wont help, observation and practice will lead to perfection. How can one forget the other Marwari foods, and when will I taste the Rajastani Meat cooking?
Recipe for Ghevar

Ingredients THE QUANTITY?

Plain flour,

Solidified ghee

Ice cubes Water

Milk Yellow

food color

Ghee Sweet

syrup

Sugar and Water
For Garnishing Powdered cardamom ,Chopped almonds & pistachios ,Saffron milk ,Silver foil.
Method

Take the solidified ghee and beat it hard with beater using ice . When the ghee turns white, add milk, flour and water. Mix well so that a smooth batter is ready. To this add colored water. Next, in another pan, heat ghee. When it is smoky hot, very slowly and carefully pour the batter in the center of the ghee. Allow the foam toform and settle, add one more batch of batter in hole formed in center. Again, after the foam relatively settles, using an iron skewer remove the ghevar and dip in the sugar syrup. Allow it to stand for sometime on mesh so that it rains excess syrup.

sathishmanjitha

Helo all
Its exams all around, and its the endof academic year, the chef's and chefie's are back from the IET and are verymuch eager about the fest. Hope this year will have something more and waiting for september to come..
anyways iam posting on another blog for the love of cooking
have a look and leave your comments

www.sathishmanjitha.blogspot.com

The Nalans

Department Of Catering Science & Hotel Management

PSG College of Arts & Science

Coimbatore.

PSG College of Arts & Science a premier institution started in the year 1947 by PSG & Sons Charities Trust, Coimbatore. It has been started as an intermediate College, and has emerged as one of the premier institution of higher learning in this country. The College has been enjoying full academic freedom since 1978 and it has been Re- accredited at A+ level by National Assessment and Accreditation Council (NAAC) and has ISO 9001 – 2000 Certification from TUV – Rhienland, Germany. The University Grants Commission has now identified it as a “College with Potential for Excellence”. The college is celebrating its Diamond Jubilee functions this yearThe Department of Catering Science & Hotel Management had its birth in the College in the year 1999. It offers a 3 year B.Sc. Catering Science & Hotel Management Degree. The Department is well equipped with a Basic Training kitchen with latest equipment, Quantity Training kitchen, a Basic Training Restaurant with a capacity to cater to 32 persons and a well-furnished guesthouse. Ever since, the students, faculty and the department have progressed in leaps and bounds. Our alumni are all well placed in the hospitality industry as job providers, entrepreneurs or as providers of hospitality
Every year the department celeberates its annual multi cuisine food festival
PSG NALABHAGAM. in the month of september and is seven years old.... three diffrent cuisines are selected and around 100 varities of dishes are prepared and served to the elite crowds of coimbatore, Tamilnadu, Presence of the eminent personalities from the hospitality industry is the lime light of this show,where it gives an opportunity for the students to showcase their hidden talents .