CHALLENGING PROFESSION

Presently working with SWISS HOSPITALITY INDUSTRY Moevenpick Hotel & Resorts Al bida’a Kuwait focus on COLD KITCHEN. Reference CHEF SIMON SPERLING Our hotel Executive Chef

For me working in a hospitality industry is not only a profession, but real passion – living a dynamic, interesting and challenging life, improving oneself every day, meeting different people from all over the world, trying always to be immaculate in one’s appearance and attitude, aiming at gaining more and more knowledge and diversify one’s abilities – this is my understanding of an appealing and challenging profession

Born into a family almost entirely made up of agriculture farmers, in Kallappatti in South India, I chose to study catering. I found nothing creative in agriculture profession My mother Kamalam

When I was chose catering, Mrs.kamalam My primary guru, my god, my mother…

A great cook herself, she was the one who inculcated the ART of cooking in me. She patiently taught me the ABCs of food.

She holds the credit to all the cooking skills that I have acquired as a chef this day.\

I went on to do a course in HDOM Physical Computer application Silicon Institute, Veeraganur, South India, and after my graduation, I joined the CHERRAAN’S College in bharathiar university , where I did my B.sc,catering course. At the time one of the team member on successful completion of the research on Kongunadu Cuisine, which is vogue in Coimbatore and surrounding districts, I organized a Kongunadu food festival in 2004 at Chennai. The huge success of the festival at Chennai propelled me to showcase this cuisine in other parts of india. Today, the Kongunadu food festival has been held at various places and is a runaway hit. Kongunadu cuisine was also the theme at the week of farewell dinners organsied by president Abdul kalam. Reference CHEF JACOB www.chefjacob.in he is one of my Teacher

About my teacher

He have entered the Guinness Book of world Records for doing the longest barbeque cooking of Indian dishes. For achieving the feat, hi cooked around 485 dishes in a span of 24 hours. In the presence of Guinness World Records Adjudications Department Head Lucia Sinigaleisi and several other achieved the feat at Radisson Temple Bay’s sprawling lawns on the 14-15 March2010

I took up a job at the TAJ GROUP OF HOTEL at THE TAJ WEST END ,BANGALORE Blue ginger which is in charge in various Oriental in Vietnamese foods .I’ve working experience as stated at my career related to this scope. The experience dealing with hundreds of menu’s deal with lots of order’s with maintain a same quality of foods, in kitchen workplace, I am well experienced in serving and giving special traditional Vietnamese foods. As a responsible person, it is my specialties to promote all services offered to the customer. Reference Chef jose Executive sous chef The Taj West End www.tajhotels.com

Having worked with many cross cultural team across the world has blessed me with a very good understanding of cross cultural dynamics. Highly motivated, capable of working under pressure, able to motivate the entire team to achieve pre-set and targets, both in terms of quality standards and financial goals. Lead teams from 20 people to 150 people.

Proven ability of delivering value-added customer service and achieving customer delight by providing customized products as per requirements.
v Proficient in menu planning, operations management & maintenance of a hygienic environment.
v Good interpersonal skills with the ability to work in a multi cultural environment comprising of different nationalities.

Specialties

Planning and Operations

Human Resources management

Team building & leader ship

Process Re-structuring Menu Planning

F & B Operations Market Analysis Team Management

Clients & Suppliers relations

Teaching, Carving & carving demo on the school students

SOUTHERN SPICE (PART NO:1)

CHETTINAD KOZHI RASAM

Accompaniments:Garnishes: chopped corrianderPresentation: soup bowlPortions: 4FC / portion:5.981Recommended SP:155FC % :3.85854IngredientsQty.UnitCost/unitAmtoil Refined5ml51.260.26Sonf5gms52.520.26star anise5gms900.45bay leaf2gms31.750.06cinnamon stick2gms135.170.27black peppercorns3gms140.270.42onion chopped50gms7.090.35green chillies5gms8.30.04ginger5gms180.09garlic5gms15.50.08tomato25gms100.25chicken broiler400gms5020.00turmeric powder3gms42.40.13degi mirch5gms2001.00corriander powder5gms46.290.23salt5gms5.450.03

METHOD:

1. take refined oil in a handi and heat it.

2. put sonf, star anise, star anise, bay leaf, cinnamon stick,blackpeppercorns and crackle them.

3. now add onion that has been cut into dices along with whole green chilli, freshly pounded ginger and freshly pounded unpealed garlic.

4. saute them all.

5. now add tomato cubes and cook till water of tomatoes dries out.

6. add chicken(whole with skin chicken cut into pieces) and saute them for a while.

7. add turmeric powder,red chilli powder, corriander powder and salt and mix well.

8. now add water (4 times more then that of masala) and boil and then simmer till it reduces to half.

9. strain and serve.

DESCRIPTION:Thin extract of chicken with chef MOHAN special spices

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NENJU ELLUMBU RASAM



Colour: Brownish yellowAccompaniments:Appearance: liquidGarnishes:chopped corrianderTexture:Presentation: soup bowlFlavour: mutton and spicesPortions: 4Taste:mutton and spicesFC / portion:24.97Cooking method:simmeringRecommended SP:155FC % :16.10845S.No.IngredientsQty.UnitCost/unitAmt1Oil Refined5ml51.260.262Sonf5gms52.520.263star anise5gms900.454bay leaf2gms31.750.065cinnamon stick2gms135.170.276onion chopped50gms7.090.357green chillies5gms8.30.048ginger5gms180.099garlic5gms15.50.0810tomato chopped25gms8.810.2211mutton chest bones400gms24196.4012turmeric powder3gms42.40.1313degi mirch5gms2001.0014corriander powder5gms46.290.2315salt5gms5.450.03

METHOD:

1. take refined oil in a handi and heat it.

2. put sonf, star anise, star anise, bay leaf and cinnamon stick and crackle them.

3. now add onion that has been cut into dices along with whole green chilli, freshly pounded ginger and freshly pounded unpealed garlic.

4. saute them all.

5. now add tomato cubes and cook till water of tomatoes dries out.

6. add mutton chest bones cut into small pieces and saute them for a while.

7. add turmeric powder,red chilli powder, corriander powder and salt and mix well.

8. now add water (4 times more then that of masala) and boil and then simmer till it reduces to half.

9. strain and serve with one piece of chest bone per person with chopped fresh corriander.

DESCRIPTION:Thin nourishing extract of mutton chest bones flavoured with spices

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Colour: red

THAKKALI THULASI SOUP

Accompaniments:Appearance: liquidGarnishes: chopped basilTexture:Presentation: soup bowlFlavour:basilPortions: 4Taste: tomatoFC / portion:2.66Cooking method: simmeringRecommended SP:140FC % :1.900123S.No.IngredientsQty.UnitCost/unitAmt1Oil Refined5ml51.260.262star anise5gms900.453bay leaf2gms31.750.064cinnamon stick2gms135.170.275black peppercorns5gms140.270.706onion50gms51.262.567green chillies5gms8.30.048ginger5gms180.099garlic5gms15.50.0810tomato500gms105.0011turmeric powder3gms42.40.1312degi mirch5gms2001.00

13salt

METHOD:

1. take refined oil in a handi and heat it.

2. put star anise, bay leaf, black peppercorns and cinnamon stick and crackle them.

3. now add roughly chopped onion along with whole green chilli, freshly pounded ginger and freshly pounded unpealed garlic.

4. saute them all.

5. now add roughly chopped tomato and saute fo a while and add basil leaves.

6. add turmeric powder,red chilli powder and salt and mix well.

8. now add water (4 times more then that of masala) and boil and then simmer till it reduces to half.

9. strain and serve with chopped basilin it.

DESCRIPTION:Midly spiced fresh tomato soup flavoured with Indian basil

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KARUVEPILLAI CHAARU

Colour: red		Accompaniments:
Appearance: liquid		Garnishes: chopped basil
Texture:		Presentation: soup bowl
Flavour:basil		Portions: 4
Taste: tomato		FC / portion:		3.519
Cooking method: simmering		Recommended SP:			140
		FC % :	2.513918
S.No.	Ingredients	Qty.	Unit	Cost/unit		Amt
1	Oil Refined	5	ml	51.26		0.26
2	star anise	5	gms	90		0.45
3	bay leaf	2	gms	31.75		0.06
4	cinnamon stick	2	gms	135.17		0.27
5	black peppercorns	5	gms	140.27		0.70
6	onion	50	gms	51.26		2.56
7	green chillies	5	gms	8.3		0.04
8	ginger	5	gms	18		0.09
9	garlic	5	gms	15.5		0.08
10	tomato	1	gms	10		0.01
11	curry leaves	1	bunch	8.4		8.40
12	turmeric powder	3	gms	42.4		0.13
13	degi mirch	5	gms	200		1.00
14	salt	5	gms	5.45		0.03
15

METHOD:

1. take refined oil in a handi and heat it.

2. put star anise, bay leaf, black peppercorns and cinnamon stick and crackle them.

3. now add roughly chopped onion along with whole green chilli, freshly pounded ginger and freshly pound

4. saute them all.

5. now add roughly chopped tomato and saute fo a while and add basil leaves.

6. add turmeric powder,red chilli powder and salt and mix well.

8. now add water (4 times more then that of masala) and boil and then simmer till it reduces to half.

9. strain and serve with chopped basilin it.

DESCRIPTION:Essence of curry leaves and lentils with aromatic herbs

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PALAGARA SUVAIGAL

Colour: maroon, brown,yellow resp.		Accompaniments:
Appearance: dry		Garnishes:
Texture:soft, soft, crisp		Presentation: starter plate
Flavour: banana, dal, sonf resp.		Portions: 1
Taste: sweet, salty, bangal gram resp.		FC / portion:		24.44
Cooking method:deep frying,griddle,		Recommended SP:			225
deep frying respectively		FC % :	10.86224
S.No.	Ingredients	Qty.	Unit	Cost/unit		Amt
1	For Banana dosa
2	jaggery	20	gms	28.7		0.57
3	rice flour	10	gms	13		0.13
4	maida	10	gms	12.4		0.12
5	bananas	2	no	3		6.00
6	ghee	100	gms	125		12.50
7	for adai			0		0.00
8	arhar dal	10	gms	33		0.33
9	bengal gram	10	gms	28.99		0.29
10	raw rice	10	gms	10		0.10
11	nellore rice	10	gms	12.5		0.13
12	cashew broken	2	gms	185		0.37
13	onion chopped	4	gms	7.09		0.03
14	black pepper whole	2	gms	140.27		0.28
15	urad dal split	2	gms	28.68		0.06
16	curry leaves	2	gms	8.4		0.02
17	mustard seeds	3	gms	30		0.09
18				0		0.00
19	for keerai vada			0		0.00
20	bengal gram	100	gms	28.99		2.90
21	ginger	3	gms	18		0.05
22	green chilli	4	gms	8.5		0.03
23	turmeric powder	2	gms	42.4		0.08
24	keerai	20	gms	7.5		0.15
25	salt	3	gms	5.45		0.02
26	sonf	3	gms	52.52		0.16
27	onion chopped	4	gms	7.09		0.03
28	TOTAL					24.44

METHOD:Banana dosa:

1. take jaggery in a bowl and crush it and add rice flour and refined flour and mix it well till crumby texture is obtained.

2. Mix bananas and make fine paste.

3. Now deep fry in hot desi ghee till red from exterior.and soft from inside.

chettinad adai:

1. take tuar dal, bengal gram, raw rice, nellore rice, cashewnuts and soak them in cold water for 1 hour.

2. mix chopped onion, crush pepper corns and make seprate tarka in refined oil with split urad dal, curry leaves and mustard seeds.

3. cook on griddle and cook on both sides to make round disc shaped adai.

keerai vada:

1. soak bengal gram for 1 hour then drain water and and grind into course paste.

2. add chopped ginger, chopped green chilli, turmeric powder, chopped, washed keerai (squeezed in muslin cloth), salt, sonf and chopped onion and make small patties with hand and deep fry them in hot oil till crisp.

DESCRIPTION:A combination of banana dosa, chettinad adai,and keerai vada

ed unpealed garlic.

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CHETTINAD ERAL MILAGU PERATAL

Colour: dark maroon		Accompaniments:
Appearance: dry		Garnishes: curry leaves
Texture: soft		Presentation: starter plate
Flavour: prawns		Portions: 1
Taste: prawns & pepper corns		FC / portion:		#####
Cooking method: roasting		Recommended SP:			695
		FC % :	14.80612
S.No.	Ingredients	Qty.	Unit	Cost/unit		Amt
1	prawns 35-40	250	gms	400		100.00
2	thokku masala	50	gms	28.72		1.44
3	black pepper whole	10	gms	140.27		1.40
4	curry leaves	5	gms	8.4		0.04
5	salt	4	gms	5.45		0.02
6

METHOD:

1. Peel prawns (grade III) and devein the (16 no.) and wash them thoroughly.

2. Put prawns in a pan and add little water and heat them for 2 min..

3. Add onion tomato masala, crushed black peppercorns and salt and cook prawns completely

4. Add curry leaves and serve hot.

DESCRIPTION:Bay fresh prawns cooked dry with chettinad spices

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USLAMPATTI KARI SUKKA

Colour:Dark brown		Accompaniments:
Appearance: dry		Garnishes: fried curry leaves
Texture: soft		Presentation: starter plate
Flavour:Dry spices		Portions: 1
Taste: spicy		FC / portion:		#####
Cooking method:stewing		Recommended SP:			355
		FC % :	29.37428
S.No.	Ingredients	Qty.	Unit	Cost/unit		Amt
1	mutton bundle	400	gms	241		96.40
2	turmeric powder	5	gms	42.4		0.21
3	degi mirch	10	gms	200		2.00
4	corriander powder	5	gms	46.29		0.23
5	oil refined	15	ml	51.26		0.77
6	ginger garlic paste	5	gms	26.88		0.13
7	tomato	10	gms	10		0.10
8	star anise	5	gms	90		0.45
9	guntur chilli	3	gms	26		0.08
10	star anise	5	gms	90		0.45
11	cinnamon stick	5	gms	135.17		0.68
12	sonf	4	gms	52.52		0.21
13	sambar onion	80	gms	5.45		0.44
14	garlic peeled	5	gms	48		0.24
15	curry leaves	5	gms	8.4		0.04
16	cashew broken	10	gms	185		1.85
17

METHOD:

1. take clean handi and add mutton bundle (small pieces from mutton leg) with turmeric powder, degi chilli, corriander powder, little oil, ginger garlic paste, tomato slices and water enough to cover the mutton.

2. bring first boil and then simmer the flame let it cook on slow flame covered till mutton gets cooked (approx. 45 min.)

3. seprately heat oil in karai

4. add star anise, guntur chillies, cinnamon stick, sonf and crackle them.

5. now add sliced button onion with galic peeled (whole).

6. saute them till light brown.

7. add deghi chilli powder and saute.

8. add curry leaves, broken cashew nuts and add cooked mutton.

9. now cook yill the liquid eveporates by scraping the sides and bottom of karai constantly.

10. serve hot.

DESCRIPTION:A chettinad star …. Dry lamb preparation from the rural south.

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MASALA PANIYARAM

Colour: off white		Accompaniments: onion chutney
Appearance: round bolls		Garnishes:
Texture: crisp outside, soft inside		Presentation: starter plate
Flavour: rice		Portions: 1
Taste: fermented rice & capsicum		FC / portion:		3.82
Cooking method: griddle type		Recommended SP:			225
		FC % :	1.697307
S.No.	Ingredients	Qty.	Unit	Cost/unit		Amt
1	nellore rice	40	gms	12.5		0.50
2	raw rice	40	gms	10		0.40
3	urad dal	20	gms	10		0.20
4	salt	4	gms	5.45		0.02
5	onion chopped	5	gms	7.09		0.04
6	ginger garlic paste	2	gms	26.88		0.05
7	degi mirch	5	gms	200		1.00
8	corriander powder	2	gms	46.29		0.09
9	turmeric powder	1	gms	42.4		0.04
10	tomato chopped	5	gms	8.81		0.04
11	capsicum red	10	gms	66		0.66
12	oil refined	15	ml	51.26		0.77
13

METHOD:for batter:1. soak half kg nellore rice, half kg raw rice and 250 gm urad dal and soak them all in a bowl with double the amount of water.

2. Keep it soaked for 4 hours and then through the water and wash twice.

3. Now make fine batter with this mixture.

4. add little salt and keep it for 4 hours at room temperature (23 degree celcius).

5. now mix it well and keep it inside cold storage.

stuffing: 1. heat oil in a pan and add chopped onion and saute them and add ginger and garlic paste and saute them.

2. add deghi chilli powder, corriander powder and turmeric powder and salt and saute well.

3. add chopped tomato along with finely diced red, yellow and green peppers. and saute well.

making paniyaram:

1. clean and heat paniyaram moulds and sprinkle refined oil on it.fill half of batter and add stufing and add batter to fill the mould and let it cookfor 5 min. and then turn them in mould and cook completely on slow fire and serve hot.

DESCRIPTION:Rice and urad dal dumpling filled with capsicum masala in a Traditional concave mould

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UPPU URUNDAI

Colour:white		Accompaniments:
Appearance:round bolls		Garnishes:fried curry leaves
Texture:soft		Presentation:starter plate
Flavour:ghee		Portions:1
Taste:		FC / portion:		4.15
Cooking method:steaming		Recommended SP:			225
		FC % :	1.846409
S.No.	Ingredients	Qty.	Unit	Cost/unit		Amt
1	nellore rice	200	gms	12.5		2.50
2	refined oil	10	ml	8		0.08
3	mustard seeds	5	gms	30		0.15
4	methi seeds	4	gms	8		0.03
5	urad dal split	4	gms	28.68		0.11
6	ginger	4	gms	18		0.07
7	green chilli	3	gms	8.5		0.03
8	curry leaves	3	gms	8.4		0.03
9	salt		gms	5.45		0.00
10	coconut oil		ml	70		0.00
11	desi ghee	3	ml	200		0.60
12	podi	15	gms	37		0.56
13
14

METHOD:

1. take nellore rice and wash them 4 times and then drain water.

2. now put them onto tray and dry yhem by keeping under fan.

3. grind them till fine powder.

4. now make seprate tempering:

heat refined oil

add mustard seeds,methi seeds,split urad

dal and brown it.

add chopped ginger and green chilli and

finely add curry leaves and saute well.

5. add this tempering onto freshly made rice flour with salt.

6. seprately boil water and make soft dough of rice flour with boiling water ( also add little coconut oil)

7. make small bolls of it and steam them for 15 min.

8. heat desi ghee in pan and saute curry leaves and add podi and toss these cooked bolls in it and serve immediately.

DESCRIPTION:Steamed rice dumplings tossed in ghee with podi

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ERA MANGA KOZHAMBU

Colour:red		Accompaniments: idiappam
Appearance: thin gravy		Garnishes:
Texture:wet		Presentation:serve in bowl
Flavour: tomato		Portions:1
Taste: sweet spicy		FC / portion:		#####
Cooking method:stewing		Recommended SP:			695
		FC % :	26.1
S.No.	Ingredients	Qty.	Unit	Cost/unit		Amt
1	tomato puree	500	ml	30		15.00
2	prawns 35-40	400	gms	400		160.00
3	degi mirch	10	gms	200		2.00
4	turmeric	3	gms	42.4		0.13
5	oil refined	10	ml	51.26		0.51
6	mustard	5	gms	33.5		0.17
7	white jeera	4	gms	90		0.36
8	methis seeds	2	gms	24		0.05
9	guntur chilli	2	gms	26		0.05
10	oinon chopped	20	gms	51.26		1.03
11	sambar onion	10	gms	23		0.23
12	ginger garlic paste	5	gms	26.88		0.13
13	coriander powder	10	gms	75		0.75
14	tamarind	10	gms	35		0.35
15	raw mango	15	gms	10		0.15
16	tadka			6		0.00
17	oil refined	5	ml	51.26		0.26
18	garlic chopped	10	gms	21.5		0.22
19	curry leaves	2	gms	8.4		0.02
20
21

METHOD:

1.clean and wash theprawn.

2.In a kadhai take tomato puree add red chilli powder and turmeric powder get it to a boil and strain.

3.Take oil in a kadhai heat it. Add mustard seeds , jeera, methi, guntur chilli. Add chopped onion and brown them, add ginger garlic paste and saute.

4. Add chilli powder , coriander powder, tamarind water , and the tomato puree mixture. cook for 2 min

5.add the raw mango and cook the liquid till oil comes on top.about 30 min.

6. Add the prawn and cook till done.

7. Check for seasoning and serve.

DESCRIPTION:Homestyle spicy prawn curry with raw mangoes CHEF MOHAN SPECIAL

gms5.450.00