Bloody mary

Bloody mary is a cocktail containing tomato juice , spices and vodka.

commonly consider it as a cure for hangover. So its said that the best time to have this is at the time of brunch.

with in the wiki page they says that the Bloody mary is the most complex cocktail. even though the preparation is not hard as it sounds.

Making Of Bloody Mary

Classic Bloody Mary

Prep Time: 5 minutes
Total Time: 5 minutes

Yield: 1 Cocktail

Ingredients: 

3 ounces tomato juice
1 1/2 ounces vodka
1/2 ounce lemon juice
1 dash of Worcestershire sauce
Celery salt
Ground pepper
Hot pepper sauce to taste
Horseradish to taste (optional)
Celery stalk and/or pickle spear for garnish
Lemon and/or lime wedge for garnish

Preparation: 

Build the liquid ingredients in a highball glass over ice cubes.
Stir well. If you feel like trying a fun mixing technique, try rolling this one.
Add the seasonings to taste.
Garnish with a lemon or lime and celery or pickle.

malai kofta

malai kofta – one of the most requested recipes. malai kofta is a popular as well as most sought after vegetarian Indian dish in restaurants.

malai means cream and kofta are fried dumpling balls. usually they are made up of mashed potatoes-veggies, with or without grated paneer.

malai kofta

Chicken a la king

Is a continental main course dish in which it consists of diced chicken in a cream sauce and often with sherry,mushrooms and vegetables,served over rice,pasta or bread.

Chicken-a-la-King

szechuan cuisine

Is  a style of chinese cuisine originating from Sichuan province in south western China.It has bold flavours,particularly the pungency and spiciness resulting from liberal use of garlic and chilli peppers,as well as the unique flavour of sichuan pepper.

kung pao chicken

Chop suey

                                      Literal meaning -  "assorted pieces".
                                                     Is a dish in american chinese cuisine and other forms of overseas chinese cuisine,consisting of meat(chicken,fish,beef,prawns or pork) and eggs cooked quickly with vegetables such as bean sprouts,cabbage and celery and bound in starch thickened sauce.It is typically served with rice but can become the chinese -american form of chow mein with the addition of stir-fried noodles.

chop suey

cocktail

Cocktail is an alcoholic mixed drink that contains three or more ingredients.One of the ingredients must be a spirit,one sweet/sugar and one sour/bitter.
                                                 Cocktails were originally a mixture of spirits,sugar,water and bitters.The term is now used for almost all drink that contains alcohol including mixers,mixed shots etc.

pina colada

martini

bloody mary

flaming cocktail

a typical cocktail

manhattan

gimlet

champagne cocktail with raspberry garnish

caipirinha

Malabar Chicken Biriyani

Malabar Chicken Biriyani

Ingredients:

Basmati Rice – 1 kg
Chicken cut into big pieces – 1 kg
Thinly Sliced Onion- 500 gm
Sliced Tomato – 250 gm
Ghee – as needed
Broken cashew nuts – 1/4 cup
Raisins – 1/4 cup
Curd – 1 cup
Lime – 1 big
Chopped Coriander leaves – 1 bunch
Chopped Mint leaves – 1 small bunch
Curry leaves-2 sprigs
Biriyani Masala Powder – 3 tsp

Rose water – 2 tbsp(optional)
Saffron – 1 gm(optional)
Boiled eggs – 2
Salt – as reqd

For Marinating Chicken

Turmeric Powder – 1/2 tsp
Chilly Powder – 1 tsp
Salt – as needed

For Grinding

Green Chillies – 100 gm
Garlic – 50 gm
Ginger – 50 gm
Poppy seeds soaked in water for 5- 10 mts – 2 tsp

Grind them together to a coarse paste.Keep them aside

Method:
Mix together the ingredients for marinating chicken.Apply the mixture thoroughly on chicken pieces and allow it to stand for half an hour preferrably in refrigerator.

Wash and drain the rice well.Heat little ghee in a pan,and roast the rice for 4-5 mts.Add necessary water(Usually the measurement is like,for 1 cup rice – 2 cups water) and salt into it,cook rice till soft and all the water is absorbed.Spread the rice in a flat serving dish,and sprinkle 3-4 drops of lime juice, allow it to cool.

Heat a little ghee in a pan and roast cashews and raisins till brown and keep it aside.Now add half of sliced onion and fry them until thay are well browned.Add more ghee /oil if needed.Drain them into a tissue paper and reserve .Now into the same oil,add marinated chicken pieces and shallow fry them for a while.Shynee says this can enhance the taste and also make the chicken pieces more firm.

Now heat another vessel and heat ghee/oil(preferrably ghee for more taste,or you can combine ghee and oil together) ,add rest of the onions and saute them till translucent.Mix in tomatoes,salt and the ground paste and saute them for 2-3 mts.Stir in curd and lemon juice and saute until oil seperates.Now add fried chicken pieces,mix well,cover and cook.

When it is half done,add Coriander leaves,Mint leaves,curry leaves and 2 tsp Biriyani masala powder.Mix and allow the chicken to cook well in medium heat,until all water is absorbed and chicken pieces are coated with gravy.Switch off the stove.

Take a big vessel,spread chicken pieces along with the gravy in the bottom.Now add one layer of cooked rice over chicken.Sprinkle a little biriyani masala powder,fried onions,cashews, raisins and saffron(mixed in rosewater).Repeat the same for 2 more layers with chicken ,rice and fried cashew-raisins-onions etc.Seal the vessel with aluminium foil and bake it for 15 mts(150 degree celsius).Mix thoroughly and serve hot with whole boiled eggs (in the middle),Onion Raita ,Pickle and Pappad.

chicken kofta

chicken kofta

Ingredients (10 persons)

1.80 kg Chicken Breast Mince
30.00 g Knorr Chicken Bouillon Powder
400.00 g Hellmann's Standard Mayonnaise
30.00 g Cumin
130.00 g Onion
25.00 g Coriander
10.00 g Garlic Cloves
100.00 g Lettuce
80.00 g Parsley
510.00 g Small Yellow pepper
120.00 g Breadcrumbs
1.00 kg Small tomatoes
60.00 g Sweet and sour sauce

Preparation

1. Pre heat oven to 180°C, add 100g of onion, Knorr Chicken Bouillon Powder, ground cumin, 2/3 chopped coriander, garlic, and breadcrumbs. Mix well, separate them into small rolls and put them in a tray, bake for 10 minutes in the oven.
2. In a bowl mix Hellman’s Standard Mayonnaise with the rest of the coriander and onions.
3. Cut 5 tomato pieces into halves and put this mixture in each tomato.
4. Cut the remaining tomatoes into small cubes and mix with parsley. Cut the yellow pepper into halves and put this mixture in each.
5. Serve on a plate with lettuce and a small bowl of sweet and sour sauce on the side.

Chicken and salad

Chicken and salad

Ingredients

500 - Grams Chicken breast Fillets

2 - Teaspoon Curry powder
Salt and pepper To taste
2 - Tablespoon Turmeric powder
2 - Tablespoon Olive oil
200 - Grams Lettuce Chopped
10 -  Leaves Baby spinach
Half Avocado Cut
2 - Tomatoes Diced
30 - Grams Feta cheese Crumbled

Instructions

Marinate the chicken with the curry powder, salt and pepper, turmeric and one teaspoon of oil.
Heat a pan (or a grill) on the stove and add the rest of the oil. Make sure it is quite hot before putting on the chicken.

You need to seal one side of the chicken so that you can make sure the fillet doesn't dry out. Once one side is sealed, turn it over and turn the heat right down.

Make sure the chicken is done all the way through before you serve it.
Add the salad mix and serve it with the chicken. Add salt and pepper to taste before serving. Enjoy.

Gueridon service

Gueridon service is a form of food service which is provided by some restaurants to their guests.The main feature of this type of service is, preparing the food(mainly salads,main dishes or sometimes desserts) in direct view of guest,using a "gueridon".
                                            A gueridon is typically consist of a trolley that is equipped to prepare,cook and serve food.There is a gas hob,chopping board,cutlery drawer,cold store(depending on the trolley type) and general working area.

Gueridon trolley

Gueridon service

gueridon trolley(flambe trolley)

Table laying for a meal(making a cover)

There are two kinds of table laying, first one is for a fixed menu, that is table d' hote menu and the next one is for an unfixed menu that is for an a la carte menu,for the fixed and unfixed menu we can make a table d' hote cover and an a la carte cover respectively.Before that what is a cover?

Cover is the minimum space required for a person to have his/her meal with minimum set of cutlery,crockery,glassware and linen ware items laid on the table.

table d' hote cover

In a Table d’Hôte Cover, the cutlery and flatware for the entire meal are laid before the first course is served. After the order has been taken, the steward removes all unnecessary items and lays those that may be required.

a la carte cover

Garde manger (Cold kitchen)

Garde manger or cold kitchen is the area where cold dishes such as salads and other appetizers(hors d' oeuvres) like canapes,pates and terrines were prepared and stored.It is also used to store other food items under refrigerated conditions.The person in charge of this area is known as the chef garde manger. Larger hotels and restaurants may have garde manger staff perform additional duties, such as creating decorative elements of buffet presentation like ice carving,vegetable carving and edible centerpieces made from materials such as cheese, butter, salt dough or tallow.

Garde manger

vegetable carving

Ice carving

Kappa Puzhungiyath or Tapioca Boiled.

Feeling hungry hardly two big tapioca in my store room and nothing else . what to do! we were a group of four.
we decided to cook tapioca.. :-)
well at first i think .. how?
then it seems more easier.

Raw Tapioca

first clean tapioca, by removing its pink skin using a knife like peeling wood skin.
then cut it into small pieces. wash well , until no white turbidity appears.
boil tapioca in a pot with a pinch of salt. cook for a 15-20 minutes. now tapioca will get soft.

Pachamulak and Ulli chammandhi  (curry for boiled tapioca) 
5 -green chili
5-onion (small).
one table spoon coconut oil
salt for taste

crush onions and green chilies and mix it with salt and oil.

Boiled Tapioca with  pachmulak chattni

side station or side board or dummy waiter or etarge

side station or dummy waiter is not only a table but also a cupboard having enough room for storing the items which are essential to carry out a service in a restaurant or in a bar.Mainly we are using it to stack different kinds of plates,under plates,cups,glasses,cutlery items,sauces and napkins also we can use it to place some food items and beverages especially in a platter to plate service occasion because at that time we will get enough time to be prepared with food items and also to anticipate the needs of the guest  which will improve the quality of service.In this way this side board will act as a waiter's friend who helps him in almost all situations.

Dummy waiter

Waiter's friend

This is a special kind of equipment in which it is a combination of many items which is being used by a waiter in his/her day to day activities in restaurant as well as in bar.It has a beer bottle opener,wine bottle opener and a retractable knife.

waiter's friend

waiter's friend

Til mil jhinga or Marinated Grilled Shrimp (tandoori jhinga)

Til mil jhinga or tandoori jhinga is an Indian dish which is prepared by grilling or tandoorying  the shrimp or prawn after marination with garam masala.

til mil jhinga

tandoori jhinga

alleppey prince hotel

Alleppey prince hotel front view

Alleppey prince hotel is a 3star hotel situated at kalappura,Alappuzha near Malayalamanorama Alappuzha.It is having various facilites like multicuisine A/C restaurant,A/C bar,swimming pool,hut,convention centre,conference hall,hygienic kitchen,well equipped A/C rooms,extensive parking yard etc.
Major departments in this hotel are front office,food production,food and beverages service,house keeping,accounts and maintenance.

restaurant

pool side

Contact Address:

ALLEPPEY PRINCE HOTEL
A.S Road (N.H.47)
P.B. NO . 2613, Alleppey - 688007
Phone: 0477 224 3752 - 224 3757
FAX : 91-477-2243758
E-mail : gmprincehotel@gmail.com

waiter's wallet

Waiters wallet is a kind of wallet used by waiters for the ease of their ordering and cash handling.  The Wallet contains menu description and contact card. It used to receive orders and handles money.

But nowadays waiter's wallet is no longer being used by majority of professionals b'coz it's been replaced by the revolutionary technologies like iPad,android apps and inter connected server control systems.