Kitchen Chronicles - 10 Rasams at RV

Rasam is one of the most common items in R V Dining Hall menu. We make about ten types of Rasams. Tomato Rasam, Drumstick Rasam, Pepper Rasam, Jeera Rasam, Tamarind Rasam, Pineapple Rasam, Mysore Rasam, Lemon Rasam and Dal Rasam.

We make our own Rasam Powder too.

Ingredient
Coriander Seeds *
Red Chilli *
Cumin Seeds
Black Pepper seeds
Mustard seeds
Fenugreek seeds
Toor Dal
Bengal Gram
Curry leaves

Qty
1 Kgs
1/2 Kgs
250 gms
75 gms
100 gms
100 gms
250 gms
150 gms
1 bundle

* Coriander seeds are organically grown in RV
* Red Chill variety we use is Kashmiri/Bedgi chillies

Dry roast the above ingredients one by one separately and grind to powder. Keep in an airtight container and use as required.

Hareendran A K
Dining Hall Manager

Kitchen Chronicles - Proso Millet Bisibele Rice

Here is another millet recipe from our Kitchen - Proso Millet Bisibele Rice.

Ingredient
Posco Millet
Brown Rice
Toor Dal
Musterd
Turmaric Powder
Oil
Ghee
Salt
Vegetables
Carrot
Beans
Green Peas
Small Onion
Drum Stick
Garlic (paste)
Tomato
Green Coriander
Kadi patha
Masala (Roast and grind)
Coriander Seeds
Red Chillies
Dry Coconut (grated)
Cinnamon
Cloves
StarAnas
Mace

Qty (for 600)
15 Kgs
5 Kgs
6 Kgs
50 gms
50 gms
1.5 Kgs
1 Kg
As required

7 Kgs
4 Kgs
4 Kgs
4 Kgs
5 Kgs
100 gms
3 Kgs
2 bundles
1 bundle

300 gms
200 gms
1 Kg
30 gms
30 gms
10 gms
10 gms

Qty (for 10)
750 gms
250 gms
325 gms
5 gms
5 gms
50 gms
20 gms
As required

100 gms
60 gms
50 gms
50 gms
4 nos
1/2
4 pcs
Little
2 stems

50 gms
30 gms
150 gms
2 pcs
5 pcs
3 gms
3 gms

Soak Millet and Rice in the water separately for one hour. Cook separately and mix tougher. Keep aside. Heat oil and splutter mustard, add kadipatha, garlic paste, roughly cut small onion and turmeric powder. Add chopped tomato and salt. Roast well and add beans, then carrot. Again roast for 5 minutes before adding grinded masala. Roast well till oil floats on the top. Pour hot water and boil (1:3). Add dal and cook till the dal is fully cooked. Add Green peas and drumstick pulp. (We steam the drumstick and take out the pulp).

Mix cooked rice and millet to this sambar. Add chopped coriander and ghee on top.

Hareendran A K
Dining Hall Manager

Kitchen Chronicles - Foxtail Millet Kesari

Here is another millet recipe from our Kitchen - Foxtail Millet Kesari.

Ingredient
Foxtail Millet Rawa
Jaggery
Palm Jaggery
Ghee
Cashew nut (Splited)
Raisins
Nutmug
Raw Campher
Cardamom Powder

Qty (for 600)
12 Kgs
10 Kgs
4 Kgs
6 Kgs
1.5 Kgs
1.4 Kgs
3 nos
25 Gms
50 Gms

Qty (for 10)
200 gms
200 gms
50 gms
100 gms
10 gms
10 gms
A little
One pinch
3 gms

Boil 24 ltr of water. Dilute jaggery in 6 ltr of water and boil (total water will be 30 ltrs). Strain the liquid and keep separate. Roast rawa in 4 kg of ghee. When fully roasted and good fragance of rawa comes, add 24 ltr of water. Reduce the flame of the stove and mix well. Add jaggery liquid and again mix. Boil balance 2 kg of ghee, add cashew nut and raisins and pour over to the kesari. Add grated nutmug, raw campher and cardamom powder. Mix well and enjoy the tasty and healthy Kesari from Rishi Valley Menu.

Hareendran A K
Dining Hall Manager

Kitchen Chronicles - Proso Millet & Rice Pongal

This Pongal is very popular in Rishi Valley menu. Ingredients and quantity are as below.

Ingredient
Proso Millet
Rice
Moong Dal
Ginger (grated)
Green Chilli (sliced)
Pepper (roughly pounded)
Cashew Nut (splitted)
Kadi patha
Jeera
Turmeric powder
Ghee
Oil
Asafoetida (Hing)

Qty (for 600)
20 Kgs
10 Kgs
10 Kgs
750 Gms
500 Gms
200 Gms
2 Kg
2 bundles
200 Gms
100 Gms
2 Kgs
5 Kgs
50 Gms

Qty (for 10)
800 Gms
200 Gms
200 Gms
75 Gms
20 Gms
15 Gms
50 Gms
As required
50 Gms
10 Gms
200 Gms
400 Gms
5 Gms

Soak Millet, Rice & Moong dal seperately. Boil 120 ltrs of water (1:3). Add Moong dal to the fully boiled water followed by Millet & Rice in 5 minutes gap and boil all further 10 minutes. Add salt and boil the Pongal till 75% cooked.

Keep another kadai on the stove, heat oil, add jeera, followed by pepper, cashew nut, kadipatha, green chilli, ginger, hing, turmeric powder. Pour over the Pongal. Reduce the flame and add ghee on top of the Pongal. Cover with lid, further cook for 10 minutes in slow fire.

Our combination/or side dish for Pongal is Bringal Kostu. Recipe for Brinjal Kostu is as follows. Broil and grind to paste:

Bengal gram dal (Chana dal)
Coriander
Red chillies
Kaskus

300 Grm
400 Grm
300 Grm
500 Grm

Other Ingredients:
Brinjal (medium size – Cut 8 pcs)
Toor dal (Boiled and smashed)
Tomatto (Choped)
Mustard
Green Chilli (Paste)
Kadipatha
Red Chillies

Qty
15 kgs
10 Kgs
6 Kgs
100 Gms
150 Gms
1 Bundle
20 Grm

Heat oil, crackle mustard, then add half of the Kadipatha and Red chillies. Add Brinjal, roast well, then add tomato, green chilli paste and grinded masala. Roast till oil floats on top. Add smashed dal, salt, balance kadipatha and hot water. Boil for 10 minutes or till the gravy is thick. Add chopped Coriander.

This Vegetable dish is made without onion and garlic.

Hareendran A K
Dining Hall Manager

Kitchen Chronicles - Proso Millet Payasam

Proso Millet is grown in our Estate. This payasam is very tasty and healthy. 

Ingredient
Millet
Jaggery
Palm Jaggery
Condensed Milk
Ghee
Cashew Nut
Raisins
Cardamom (powder)
Dry Ginger (powder)
Coconut (grated for milk)

Qty (for 600)
9 Kgs
7 Kgs
2 Kgs
4 Kgs
3 Kgs
1 Kg
1 Kg
50 Gms
50 Gms
80 Nos

Qty (for 10)
200 Gms
150 Gms
50 Gms
1 Small tin
50 Gms
15 Gms
15 Gms
1 Tsp (5 gm)
1 Tsp (5 gm)
1 No

Coconut Milk Portions to keep aside: 1st – 10 ltr; 2nd - 15 ltr; 3rd – 35 ltr.

Soak the millets in water for one hour. Remove and strain. Roast in half of the ghee. When roasted 75%, cook in coconut extract (3rd milk). Grate both type of Jaggery together, add 5 ltr water, boil, strain and pour over the boiling millet. Stir till the Payasam is thick and millet is fully cooked. Add the second extract of coconut milk, stir continuously and add condensed milk, reduce the flame and stir for 5 minitues. Add the first extract of coconut milk and switch off the stove. In a small kadai, boil the balance ghee, add cashew nut and raisins, roast for a while, pour over the payasam and add cardomom and dry ginger powder.

Hareendran A K
Dining Hall Manager

Kitchen Chronicles - Ragi Malt

This is one of the healthy beverage of Rishi Valley. Our Senior students are given this in the morning by 6.30 am in the hostels and for the Juniors at 4.30 pm after games. Here are the ingredients we use for making Ragi Malt powder (sufficient for 10 days).

Ingredient
Finger Millet (Ragi)
Wheat
Pearl Millet
Green Gram (Whole Moong)

Qty
30 Kgs
10 Kgs
10 Kgs
10 Kgs

Dining Hall uses Organic Jaggery and millets sourced from our Estate.

Soak all these items separately overnight. Next morning wash and tie in separate cloth bags for sprouting. After sprouting, dry in shade separately. When fully dried roast separately, mix and powder.

To make 335 glasses of Ragi Malt, we use 5 kgs of Ragi Malt powder, 10 liters of milk, 6.5 kgs of jaggery, 65 liters of water and 30 grams cardamom. Boil water. Add grated jaggery. After jaggery is fully dissolved in water, strain to see the jaggery liquid is cleaned.

In the same vessel add the jaggery liquid and boil in slow fire. Mix Ragimalt powder in little water and pour over the boiling liquid. Mix continuously to avoid burning at the bottom of the vessel. Boil till malt is fully cooked. Add boiled milk and mix till the liquid is thick enough. Add cardamom powder.

If you want to make one glass of Ragi Malt at home, use 15 grams of Ragi Malt powder, 35 ml milk, 20 grams of jaggery, 160 ml water and a pinch of cardamom. 

Hareendran A K
Dining Hall Manager