Season 2 Issue 10 October 2013
FEATURES
Contents Chef’s Point of View…………..3 Dal Makhani……………………………..4 Fruit Mixing Ceremony…………………………….5
Interview with Chef Harish Rawat………………...7 Apple & Brownie Pudding…………………..8 Food Service Seminar…………………………………………….9
Bakery Opening………………….10 Cake Fair………………………………………...11 Rich’s Product applications– Sinhagadh Institute….12
Bakery On Focus………………..13 Spiced Chocolate Truffle………………………..14 Passion Fruit Truffle Cake……………...15
Cake Designs…………….16 RWT Red Fruit Delight…………………………..17 Bakery Seminars………………...18
Christmas Cup cake Ideas………………...19 Peanut Butter Chocolate Brownie………………….20 Dome Torte…………………………..21
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Chef’s Point of View Dear Friends, Christmas Season has a special significance to all concerned with the art of Baking . The Christmas pudding, Plum Cakes, Gingerbread man, Yule Logs ‌ are the fare that every bakery has made traditionally. As the art develops we continue to innovate more and endeavour to give our patrons new goodies for the festive season. This issue presents some more ideas that could delight your customers. Wine, Dine and Partying is the general theme around for the winter months and so the CAT has been busy to work on ideas that could be of use to you. And as a precursor to the celebrating season we have travelled around to conduct seminars for our Food service and Bakery customers. As this issue is the last but one for the year 2013 , we have already begun work to get a new look and feel to our newsletter and once again I request you all to write back with suggestions and feedback so that we can serve you better. Culinary regards
Pankaj Jain
Corporate Chef
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Dal Makhani– Rich’s Cooking Rich® Application 150Gm Urad- Whole 38Gm Channa Dal 38Gm Rajma (Red) 20Gm Refined oil 30Gm Ginger Garlic Paste 175Gm Tomato puree 5Gm Kashmiri lal mirch Powder 5Gm Salt 175Gm Butter 10Gm Kasuri methi 100Gm Rich's Cooking Rich® 10Gm Honey
Method of Preparation: 1) Wash urad, channa & rajma thrice in fresh water. 2) Soak these dal in a water, cover with a lid & leave overnight in an ambient temperature. 3) Now drain the water, wash thoroughly with fresh water. 4) Place dal in a pressure cooker, add water three times more than the quantity of dal. 5) Boil on a simmering flame for 45 mins. Gently mash dals. 6) Take oil in a lagan, add ginger garlic paste ,saute for a while without letting it burn. 7) Add tomato puree, salt & kashmiri lal mirch powder. 8) Gently stir, allow the tomato puree to cook. 9) Now add mashed dal to the lagan, stir & bring it to boil. 10) Add butter, honey & kasuri methi. 11) Adjust the seasoning, finish the gravy with RCR-HK. 12) Simmer for 2 mins & turn off the flame.
Note: Ideally soaked-dal is left on a tandoor ovenight for boiling, then mashed with big wooden ladle in the morning.
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Fine art of Mixing– Fruit Mixing Ceremony 26th October 2013 History of the cake-mixing ceremony dates back to the 17th century, when it marked the arrival of the harvest season. During this time lots of fruits and nuts were harvested and prepared to go into the making of the traditional plum cake. While the cake-mixing ritual has now acquired a social face, it has not diluted its religious importance, and it remains to be one of the most awaited events in Christian household, which marks the onset Christmas season.
While the Cake mixing ceremony is a sort of warming up to the Christmas time, it surely does more than just that. "Though the history talks about it as harvest ceremony, however, today cake-mixing is seen more in modern day context. And celebrating it as an occasion of social gathering and celebration is more relevant. It is in itself very old and so it can too be called the history of the ceremony. " The cake mixing ceremony has become an event in the calendar when the staff really bonds with each other. Donning gloves and red aprons, the ritual of pouring and mixing the wine into the chopped fruit is performed with much enthusiasm and gaiety. And the flavour of dry fruits mixing with wine is an experience in itself."
Right: Rich’s CAT (Culinary Application Team) invited all the other departments for the fruit soaking ceremony at RICH’s Plant Pune. It was indeed like a Family Affair.
Be it representing the harvest season or being a reason for family gathering, cake-mixing ceremony successfully marks the onset of Christmas season.
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Ingredients Used for Soaking Tutti Frutti Rasins Black Raisins Dates Red Cherries
The mix should be soaked 2-3 months before baking. This lets the mix completely soak up the alcohol and this gives the cake that distinctive rich aroma and flavor. Christmas cakes are so well known for.
Cashewnuts Almonds Orange Peel Ginger Peel Dry Figs Demerara Sugar Rum Port Wine Cinnamon powder Mace Powder Star Anise Powder
You can tell how long the fruit has been soaked the moment you slice the cake. “If not soaked, the fruit will be hard and fall out of the cake,�
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Apple & Brownie Pudding– RCR-HK Application 1 no Apple peeled, diced 300gms Brownie, diced 4gms Cinnamon Powder 300gms Rich’s Cooking Rich(R)- HK 1 no Egg 30gms Custard Powder 50gms Demerara Sugar
Method of Preparation:
Lightly whip the RCR-HK. Add Custard powder & egg whisk to avoid any lumps Now to this mixture add apple, cinnamon powder & brownie. Gently mix without breaking the brownie. Now pour the entire mixture to the baking dish. Sprinkle Demerara sugar on top. Bake for 25mins at 175°C. Serve hot or warm.
Apples if you’re trying to lose weight, apples are one of the best fruits you can eat. They’re high in fibre, especially pectin, a soluble fibre that helps promote good digestive health and a sense of fullness. Apples also have a high water content and contain many organic compounds and vitamins that boost your overall health. They’re a great detox food on their own. Cinnamon – Cinnamon might just be the best natural ingredient there is for weight loss. It contains natural thermo-genic properties, which means it will rev up your metabolism and burn a ton of calories in the process. This is true of many spices, especially ones that come with a little heat .
Apples also have a high water content and contain many organic compounds and vitamins that boost your overall health. They’re a great detox food on their own.
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Food Service Interview - Chef Harish Rawat 1. What inspired you to become a Chef? When I was a child I always loved to cook at home & innovate new recipes back then. My father always motivated me & appreciated my cooking Skills. Hence Cooking was my passion, now a Profession. 2. How long have u been in this industry? I have been in this Industry for 21years now & I still remember those early days where I started my career as a Chinese Chef. 3. What are the specialties of your outlet? I am looking after three outlets now – Two Restaurants and a Banquet. Our specialties are Punjabi Cuisine especially Butter Chicken, Dal Makhani, Spicy Cheezy Paneer & Dahi kebab. 4. What does your Guest Speaks about your delicacies? Our Guests are very generous when it comes to appreciate the food that we serve. We always serve our guests the best on a plate which indeed gives us the maximum number of repeat guests exponentially. We get comments like:-“Great Food, Food like this never had before, Thank you Chef, Loved the food & You made my day”. 5. What would you like to tell others about our Product RCR HK? I have been Using Rich’s Cooking Rich® - Hot Kitchen for last 5 years now. It is a great product with the best quality ; characters like acid & heat stable which comes along with a Good Service & that matter us the most at the end of the day. Method of preparation: 6. Would you like to share any Recipe of your restau- Heat the heavy bottom pan and put butter. Add White Gravy (boiled Onion purant with us? ree, Cashew nut, Ginger Garlic paste), ToButter Chicken mato puree. Cook for while and then add G G paste – 20 Gms Butter – 50 Gm pieces of Tandoori Chicken. Kasoori Methi – 10 gms Onion – 2 No. Put Degi Mirch, Dried Kasoori Methi, Salt – To Taste Cream – 100 Gms Cream, Sugar, Butter. Season with Salt and Sugar – 10 gms Tom Puree – 100 gms Garnish with Chopped Coriander, Ginger Tandoori Chicken – 600 Gms Degi Mirch – 10 gms Julliene and Cooking Cream.
Name of the Outlet: Work in the Cloud, West Delhi. Chef Harish Rawat is using RCR-HK for the last 5 years with the consumption of approximately 1 TON. Interviewed By : Chef Vinod Joshi, Jr.Sous Chef– Food Service, Delhi.
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Food Service Seminar– Indore & Vadodara
Food Service Seminar held in Central Region at Indore & Vadodara on 16th & 24th October 2013 respectively. Pic above: Mr.Maulik Khara & Chef Naveen in Action.
Chef Naveen– CDP Central Region once again showed his dedication & culinary skills by displaying a tremendous amount of energy during both the events. He highlighted the versatility of Rich’s Cooking Rich® - HK in various cuisines & its applications which were applauded by the guests.
Indore’s Seminar Witnessed 27 Guests & Vadodara’s seminar witnessed 35 guests.
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Shri Jodhpur Misthan & Bakery Opening Rich’s Team supported the grand opening of “Misthan & Bakery” at Udaipur, New concepts like Open face cakes, Mega cakes, New flavored cakes were showcased using Rich’s Products. The designs and concepts for the opening were created and demonstrated by Chef Harsh and Chef Krishna. Glimpses of Opening
Cake display counter with different designs and flavors @ Misthan & Bakery
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CAKE FAIR By Rich’s CAT Rich’s CAT organized Cake Fair at Modern Bakery Srinagar on 14th and 15th of October 2013,new cake concepts like Open face cakes, Mega cakes and many other designs were showcased using Rich Whip Topping {RWT}, Nugel, Truffle Base, Rich’s Premium Choco and Niagara Farms. The designs and concepts for the Cake Fair were created and demonstrated by Chef Tenzin Namsey.
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Live Cake Demonstration at Sinhagad College Live cake demonstration held at Sinhagad College on World Bread Day by Rich’s CAT. Cakes and Desserts were shared with college students. Handling Rich’s Product were also demonstrated, especially the application of RWT, Nugel, Cremagic, Niagara Farms, Rich’s Premium Chocó were demonstrated by Chef Imran.
Decoration made from Whipped RWT like flowers, animals and piping technique were demonstrated and how to use them on cakes in a presentable way. How to make chocolate truffle using Cremagic and advantages of Creamgic truffle against dairy cream truffle were shared with students. Nugel application technique and chocolate garish making art also demonstrated. Glimpses of Demonstration
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Bakery on Focus –Pane Fresco Since the time of western introduction of cakes and pastries to India we can see more developments in light bites and munchies in every day trend in the market. Food for fun is a passion and has plenty of themes. The expectations are more varied from every human needs. The modern world try to offer their needs to their door steps, here we have a special theme to introduce the “ESSENCE OF ITALY” . “PANE FRESCO” situated in M.G.ROAD, NEW DELHI is a proud user of Rich’s products. It is fully indulged with Italian flavours of chocolates, cheese, varieties of breads, ceremony cakes, celebration cakes, funny toon cakes. MR PARMEET SAWHNEY, the Owner— was th eman who developed this concept and the team is led by Chef Ramesh Joshi who is also member of Indian Federation of Chefs Assocations
What is the inspiration of “PANE FRESCO”? It is an idea to fulfill the needs of Mediterranean lovers, promoting an European theme of designs and taste in bakery and confectionery. The Italian theme is very unique and have much options for all range of people. What “PANE FRESCO” offers to the customers? Specialties like YUMMY GOOEY BROWNIES, MOUTH WATERING CHEESE CAKES,CRUNCHY CRUMBLES, CRUSTY CRISPY TARTS, ALL ITALIAN BREADS, SAVOURIES , BRITLE COOKIES and CUSTOM DESIGNED CAKES FOR CELEBRATION , . The most popular special cake is CHOCOLATE LASAGNE . A special sponge of almonds and olive oil layered with cheesy white chocolate truffle and finished with dark chocolate truffle and white chocolate curls. How are you priced? Our products are never compromising quality and also unique blend of Italian flavours and passion. We have much valued customers, being in the demand and need we are moderately priced with love and affection.
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Spiced Chocolate Truffle—Cremagic Application Cumin flavored Chocolate Cumin Truffle 1kg Cremagic 50gms Cumin 100gms Butter 100gms Nugel 1kg Rich premium Chocó dark Method Take sauce pan add the butter and cumin seeds and fry it till it crackles Then add the Cremagic and Nugel Boil it then lastly add Chopped Dark Compound Strain it and cool Assembly Take some melted dark chocolate and pour the chocolate into mould Then remove the excess chocolate from the mould to make a cavity Fill the cavity with the cumin truffle mixture made from Cremagic. Then lastly cover the mould with dark chocolate set the mould in refrigerator and then de-mould.
Cardamom flavored Chocolate Cardamom Truffle 1kg Cremagic 35gms Cardamom {whole crushed} 50gms Butter 800gms Rich Premium Chocó dark 200gms Rich Premium Chocó white Method Take sauce pan add the butter and cardamom and fry it. Then add the Cremagic Boil it then lastly add chopped dark compound and white compound Strain it and cool Follow the same step for molding as the previous one.
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Passion Fruit Truffle Cake Chocolate Devil sponge 300gms Eggs 200gms Brown Sugar 100gms Milk 250gms Flour 50gms Cocoa powder 2gms Baking Soda 2gms baking powder 100gms Melted Butter Method Mix the egg and sugar with paddle attachment then add milk mix it till sugar dissolves then add all the dry ingredients lastly add melted butter bake at 160C for 45min Passion Fruit glaze 100gms Nugel 50gms Passion fruit puree Method Mix it till both the ingredients blends
Passion fruit Truffle 1kg Cremagic
Assembly
200gms Passion fruit puree
3 slice chocolate devil sponge
1500gms Rich’s Premium Chocó dark
300 gms Passion fruit truffle
Method
100gms chocolate glaze
Boil the Cremagic with passion fruit puree than add the chopped dark compound . Cool it before using
25gms passion fruit glaze Method
Chocolate glaze
Method
700gms Cremagic
Boil the Cremagic with Nugel
300gms Nugel
than add the dark compound
1.2kg Rich premium Chocó dark 15
Layer the sponge with passion fruit truffle than cover it with chocolate glaze and passion fruit glaze as shown in the picture, garnish as desired.
Cake Designs of the month
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RWT Gold Red fruit delight White sponge 200gms egg 175gms Sugar 10gms cake gel 50ml water 225gms flour 50ml oil Method Whip the sugar and egg with gel Then fold the flour Lastly add the oil and finish it Bake it at 180C for 30 min.
RWT GOLD Red Fruit Cream
Red Glaze
Method
500gms RWT
100gms Nugel
mix all the ingredients
100gms Strawberry filling
100gms Liquid RWT Gold
till smooth
50gms Cherry filling
50gms Red fruit puree
50gms Raspberry filling Method Whip the RWT Gold till soft peak Than fold the fillings into whipped cream Chill it before using
White Glaze 100gms Nugel 100gms Liquid RWT Gold Method Mix all the ingredient till smooth
Assembly Take three slice of white sponge layer sponge with RWT Gold red fruit cream then finish the Cake with whipped RWT Gold. Pour the white glaze on top of the cake and drizzle some red glaze on the sides, garnish the cake with macaroons and red chocolate circles.
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Seminars Rich’s team had organized seminars in Kerala and Kolkata. More than 100 people attended the seminars. Products showcased in seminar: RWT,RWT Gold, Niagara Farms, Nugel, Cremagic, Truffle Base, Rich’s Premium Choco and CWT. The cake designs and ideas were created by Chef Noah, Chef Srinivas and Chef Amritraj in the seminars. Details of Kerala Seminar DATE
PLACE
NO OF BAKERY ATTENDED
NO OF PERSONS ATTENDED
23/10/13
THRISSUR
54
101
25/10/13
COCHIN
51
109
Details of Kolkata seminar DATE
PLACE
NO OF BAKERY ATENTED
NO OF PERSONS ATENTED
29/10/13
Hooghly
22
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Glimpses of Seminars
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Christmas Cup cake ideas
All the designs were created by our new Associate - Chef Harish Mishra, CDP Mumbai.
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Peanut Butter Chocó Brownie
Peanut Brownie
Peanut Chocó cream
200gms Butter
300gms CWT
150gms peanut Butter
100gms Peanut Butter
750gms Rich’s premium Chocó dark
Method
7no Eggs
Whip the CWT and fold the peanut butter into it chill it before using
350gms Sugar 350gms Flour 100gms crushed Peanuts Method
Assembly
•Whip the sugar and eggs
Cut the brownie into rectangle shape and put a thin strip of milk chocolate rectangle on top of the brownie. Fill the peanut Chocó cream in piping bag and pipe it on top of the milk chocolate strip and sprinkle some roasted peanut.
• warm the butter and peanut butter and add melted chocolate •Fold the chocolate mix into egg •Lastly add flour and crushed peanut •Bake @170c for 35 min.
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Mixed Fruit Crumble Texture Dome Torte
Vanilla silky Sponge
Crumble
500gms Eggs
100gms butter
250gms sugar
75gms Grain sugar
15gms Cake gel
200gms Flour
300gms Flour
Method
5gms Baking powder 125gms Refined Oil
Rub the butter and flour with sugar then bake it at 160C till brown approx 15min. Cool it and crush.
5ml vanilla essence
Assembly
Method
Take 300gms of whipped RWT Gold and 3 slice of vanilla silky sponge. Chop 150gms tined mixed fruit and mix 100gms crumble into it.
Whip the sugar and egg with cake till peak Then add flour and baking powder and lastly add oil and essence mix it nicely in medium speed bake at 180C for 35min Other Ingredients for assembly 500gms Whipped RWT Gold 150gms Tinned Mixed fruit 100gms Plain Sugar syrup
Take one layer of sponge soak it with syrup and spread some mixed fruit mixture and whipped RWT gold, Repeat the same step one more time. Then trim the edges of layer to give dome shape, cover the top with the remaining whipped RWT Gold. Cover the border of the torte with remaining crumble and garnish it with fondant flower and gold leaves.
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http://www.richgraviss.com
Contact us Cat@rich.com Rich Graviss Products Pvt. Ltd MIDC BHOSARI J Block—177 Pune - 411026
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