Kitchen Chronicles - Pav Baji

Pav Baji is one of the popular dishes in Rishi Valley. The main ingredient of the Pav made in our bakery is Wheat flour and not Maida.

Pav Ingredients
Wheat Flour
Maida
Brown Sugar
Cooking Butter
Cooking Oil
Yeast
Guar Powder
Milk
Salt
Fresh Water

Qty
20 kg
5 kg
3 kg
2 1/2 kg
1 kg
200 gm
150 gm
2 ltr
250 gm
As required

Mix Wheat Flour, Maida, Brown Sugar, Butter, Yeast, Guar Powder, Salt, Milk, and Water. Blend for some time till the batter is smooth. Keep the batter for half an hour after rubbing the oil on top and cover with wet cloth.

Make small balls and keep on the baking tray for one hour. Bake for 25 minutes at a temperature of 210 degrees F. Remove from the oven and again rub with oil on the top of each Pav. For the above quantities, we bake 650 Pav’s.

Masala Ingredients
Coriander
Red Chillies
Cumin seeds
Kasthuri Methi
Bedi Somph
Turmeric
Cinnamon
Cloves
Star
Cardamom

Qty
300 gm
100 gm
100 gm
100 gm
100 gm
50 gm
25 gm
25 gm
25 gm
50 gm

Broil the above ingredients and powder.

Baji Ingredients
Potato
Dry Green Peas
Onion
Tomato
Carrot
Capsicum
Cauliflower
Ginger paste
Garlic paste
Green Chilli paste
Oil
Cooking Butter
Salt

Qty (for 600)
25 kg, boil, remove skin, mash
5 kg, soak overnight, boil till soft and smash
8 kg, grated
8 kg, chopped fine
5 kg, grated
3 kg, chopped fine
7 nos, big, grated
300 gm
300 gm
300 gm
2 kg
1 kg
As required

Heat oil. Add grated onion, followed by ginger, garlic and green chilli paste. Add salt and turmeric powder. Roast further till onion is brown in colour. Add chopped tomato and roast till oil floats on the top. Add chopped capsicum and grated carrot. Roast till carrot is cooked. Add grated cauliflower and cook. Pour Pav Baji masala mixed in little water. Cook for 5 minutes and then add smashed potato and green peas. Cook further for 10 minutes. Switch off the stove after adding chopped coriander and butter.

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 - Tomato Rice

This is one of the most favorite rice dishes in Rishivalley. Most of them prefer to have the combination of Tomato Rice, Onion raita, Egg Curry or Paneer Curry and Appalam. 

Ingredient
Rice (Sona Masoora)
Tomato (Sliced)
Onion (Sliced)
Garlic (Paste)
Ginger (Paste)
Green Chilli (Paste)
Chilli Powder
Coriander Powder
Turmeric Powder
Cardamom (crushed)
Cinnamon (crushed)
Cloves
Star
Aniseed (Bedi Somph)
Bay leaf (Tej patta)
Green coriander (chopped)
Mint (pudina)
Oil (we use Rice Bran)
Ghee (we use cow ghee)

Qty
40 Kgs
40 Kgs
10 Kgs
1/2 Kgs
1/2 Kgs
200 gms
400 gms
200 gms
50 gms
30 gms
40 gms
40 gms
30 gms
200 gms
20 gms
3 bundles
2 bundles
5 Kgs
2 Kgs

For 5-6 people
1/2 Kg
1/2 Kg
2 Nos
1 Tsp
1 Tsp
1 Tsp
20 gms
10 gms
1 Tsp
8 pcs
5 cm 1 pc
12 Nos
8 pcs
1 Tsp
2 Nos
1/4 bundle
1/6 bundle
1 Tsp
10 gms

Soak rice in the water for 30 minutes before cooking. Heat oil in the cooking vessel . Crackle Bedi Somph , add Tej patta, crushed Cardamom, Ginger paste and Garlic paste. Roast well and then sliced onion, green chilli paste and salt. Roast well till the onion is soft. Add turmeric powder, half of the chopped green coriander and mint.

Add coriander powder and chilli powder, roast well till the raw smell of Coriander powder is removed (we use roasted Coriander Powder). Add sliced tomato and roast till oil floats on top of the masala and make sure tomato is fully cooked. Add 60 ltr of hot water and boil. When the masala is fully boiled add washed rice and rest of garam masala, green coriander, and pudina. Mix well. Pour ghee on top, reduce the flame of the stove, keep a lid on the cooking vessel and cook for 15 minutes.

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

Kitchen Chronicles - Mushroom Curry (with sprouted green gram)

This was the second popular dish in our Special Dinner on 28 July 18. Find below the recipe for 600 persons as well as for 10 persons.

Ingredient
Mushroom (cut 4 pcs)
Sprouted GreenGram
Choped Onions
Grated Fresh Coconut
Green Chilli Paste
Coriander Powder
Turmaric Powder
Pepper Powder
Cinnamon (Crushed)
Oil
Salt

At School
30 Kgs
5 Kgs
13 Kgs
10 Nos
100 Gms
400 Gms
50 Gms
250 Gms
40 Gms
One ltr
As needed

For 10
500 gm
200 gm
250 gm
1/2
10 gm
30 gm
10 gm
15 gm
One Pc
15 gm
As needed

Steam the sprouts (do not overcook). Keep kadai on the stove and add oil. When the oil is hot put crushed cinnamon pcs. Add chopped onions, garlic, and green chili paste. Roast well till the color of the onion changes to brown. Add coriander powder and turmeric powder. Roast till the raw smell of coriander goes off. Add cleaned, washed mushrooms and roast till dries up. Add steamed green gram sprouts, grated coconut, pepper powder, and salt. Mix well and sprinkle chopped fresh coriander.

In Rishi Valley we use Organic Coriander which is grown in Veg Garden and in Estate.

Hareendran A K
Dining Hall Manager

Kitchen Chronicles - Cherry Rasam

On 03 August, we received seven kgs of Cherry fruit from our Vegetable Garden. We made rasam with that. Here are the ingredients and method if you want to try.

Ingredient
Cherry fruit
Tomato
Toor Dal
Garlic
Cumin seeds
Pepper
Coriander Powder
Chilli Powder
Mustard
Hing Powder
Fenugreek Powder
Red Chillies
Turmeric Powder
Kadipatha
Salt
Oil
 

At School
07 Kg
07 Kgs
04 Kgs
200 gm
100 gm
100 gm
100 gm
100 gm
100 gm
25 gm
25 gm
50 gm
50 gm
01 bundle
As per taste
(For Tadka)

For 10
250 Grms
250 Grms
100 Grms
One
10 Grms
10 Grms
20 Grms
20 Grms
7 Grms
3 Grms
3 Grms
2 Nos
5 Grms
1 stake
As per taste
2 tsp

Pound Cumin seeds, Pepper and Garlic. Boil the tomatoes; smash after they are cold and keep aside. Boil the cherry fruits, strain and remove the seeds. Boil the dal; smash and keep aside. Heat kadai on the stove and add oil. As oil heats up add Mustard, Cumin seeds, Red Chilies, Hing Powder, Fenugreek powder and Curry leaves one by one. Add pounded masala and roast for a while. Add turmeric powder, Coriander powder and chili powder, again roast for some time. Add Tomato juice, Cherry liquid and boiled smashed dal liquid, salt and hot water as per requirement and boil for 15 minutes. If needed add little rasam powder (for flavour and taste).

For those who love Rasam at Dining Hall, here is how we make Rasam Powder.

Ingredient
Coriander Seeds
Red Chillies
Cumin Seeds
Red gram dal
Bengal Gram Dal
Mustard Seeds
Fenugreak Seeds
Pepper
Curry leaves

At School * 
4 Kgs
2 Kgs
1 Kgs
1 Kgs
1/2 Kgs
400 gms
400 gms
300 gms
One Bundle

For 10
200 gms
100 gms
50 gms
50 gms
20 gms
20 gms
20 gms
15 gms
1 stake

* Quantity is sufficient for one month. We make Rasam twice daily.
Roast the above ingredients separately, mix together and powder. 

Hareendran A K
Dining Hall Manager

Kitchen Chronicles - Multi Grain Dosa

We had a special dinner on 28th July (Saturday). The menu included Pineapple Juice, Cold Ginger Tea, Vegetable and Fruit Salad, Banana Chips, Multigrain Red Spicy Dosa, Multigrain Cheese Dosa, Egg Dosa, Ghee Dosa, Green/Groundnut and Coconut Chutneys, Paneer Dum Biriyani, Sprouted Green Gram Mushroom Masala, Mirchi ka Salan, Thick Curd, Rice, Sambar, Rasam, Mix Fruit Salad, Vanilla Ice Cream, Chocolate Sauce, and Butter Milk.

The most popular item was Multigrain Cheese Dosa. We required 120 kg of batter for all type of Dosa (8o kg ingredients, 40 kg liquid/water). For making Multi-grain dosa (Serving size of 650 persons), we used the following ingredients:

• Rice – 8 kg

• Urad Dal – 8 kg

• Foxtail Millet Powder – 8 kg

• Finger Millet Powder – 8 kg

• Whole Wheat Flour - 8 kg

• Chiroti Rava (Small Rava) – 5 kg

• Butter Milk – 30 lts

To make batter: Soak rice and Urad dal and grind before 3 hours. Dry roast all powders and Chiroti Rava separately. After cooling, mix all with grinded batter and buttermilk. Keep aside for one hour for fermentation.

We used the following ingredients to make the sauce for the Red Spicy and Cheese Dosa: 

• Tomato – 15 kg

• Red Chillies – 800 grams

• Vinegar – 250 ml + 250 ml

• Garlic (cleaned and chopped) – 1 kg

• Jeera – 150 grams

• Tomato Sauce – 2 kg

• Rice Bran Oil – ½ kg

• Corn flour – 250 gram

To makes the sauce: Boil tomatoes, remove the skin and make the puree. Soak red chilies in 250 ml vinegar and little water. Boil the red chilies, strain the water and grind to paste. In kadai, pour oil, add jeera. After jeera pops add chopped and cleaned garlic. Add red chili paste, balance vinegar, salt, and tomato puree. Roast till oil floats on top. Add tomato sauce and if required add cornflour mixed with water and boil for the thickness of sauce.

To make grated cheese and vegetable dosa, the following ingredients were used:

• Mozzarella cheese grated – 10 kg

• Grated carrot – 10 kg

• Finely chopped onions – 8 kg

• Capsicum finely chopped – 3 kg

• Green chili pasted – 250 grams

Keep kadai in the stove and add little oil. When oil heated up add chopped onion, grated carrot, capsicum and green chili paste. Roast for a while and cool the vegetable and add grated cheese and required salt. Mix well.

Making of Dosa: Heat up the grill/tawa. Add salt and mix the batter well. Pour one spoon of batter in the tawa. Spread in round shape. Pour sauce of the dosa and over that spread grated cheese and vegetables. Wait for a while to melt the cheese.

We hope to share more recipes and other dining hall news in this forum.

Hareendran A K
Dining Hall Manager