1. Boiled egg   : 2 EA.
2. Onions (finely chopped)   : 1/4 Cup.
3. Green chillies (chopped)   : 1  EA.
4. Coriander leaves   : Chopped.
5. Salt   : To Taste
6. Refined flour   : 1/4 Cup.
7. Water    : As required.

For Two Servings-350 K. cal.

1. Mango Pulp   : 2 Mangoes
2. Sugar   : 3 Table spoon.
3. Milk powder   : 2 Table spoon.
4. Crushed ice   :1/2 Cup.
5. Dry fruits   : To garnish.

Method

• Prepare milk from two tablespoon milk powder and ferment it to make curd  out of it. Milk powder is used to prepare sweet yoghurt.
• In the prepared curd add a table-spoon sugar and mix it well
• Add two tablespoon sugar to the mango pulp and mix it well.
• In a tall glass put the crushed ice , pour mango pulp over it.
• Top it with sweet curd.
• Garnish it with dry fruits and serve.

Spain is situated In South Western Europe. It occupies the Iberian Peninsula and is bathed by Mediterranean Sea, The Atlantic Ocean and the Cantabrain Sea. Spanish cuisines and its specialities are fascinating for their genuineness and their rich variety. the climate and vegetation is different from region to region where different plants are grow, different animals are bred and even fish and sea food of first quality are seen to differ in character. The Spanish adopt the general cooking method of boiling, poaching, roasting, etc. they also have an ethnic way of cooking- rice in paella style, the cocido method of making stew and caramelizing sugar.

Ingredients Of  Spanish Cuisine

• Olive oil- virgin, extra virgin, refined etc.
• Iberian ham.
• Sausage.
• Fish and sea food- anchovy, eel, tuna, cod, salmon, etc.
• Eggs.
• Rice.
• Cheese- Manchego , Burgos cabralas, Cantabria, Picon, etc.
• Vegetables-Pimentos, Peppers, lettuce, garlic, cucumber, artichoke, green beans, white cabbage, zucchini, etc.

Cooking Process

Cocido- Consist of three dishes, served in turn , that have been simmered for long time. First the stock strained and enriched with vermicelli and traditionally served with white wine. Next a dish of chickpeas and boiled vegetables like potatoes and cabbage which are added to the final stage of cocido cooking. Finally a dish of meat comprising a piece of beef, choriso, pickled pork and chicken little meat balls. The vegetables are served with red wine and accompanied by sausage. each dish is eaten with crusty breads.

Paella – Is a method of cooking ingredients in flat metal frying pan known as paellas. They were usually placed over a fire  made from grapevines or orange rees, out-of-door. In this kind of cooking process, not only the paella take on the subtle flavour of the smoke, but also forms a tasty crust at the bottom of the pan which is reffered to as socarrado and without which a paella cannot be enjoyed to the full.

• Caramelizing Sugar- A popular way of caramelizing sugar is the traditional method of melting it with a great hiss with a special red – hot iron. Even today, some cooks caramelize on top of the cream Catalana by placing a hot iron coil on it.

The Spanish Meal

• Break fast- The Spaniards place no importance on the breakfast or ‘desayuno’ which includes only hot chocolate and freshly baked churros etc.
• Second Breakfast- or almuerzo or ‘las once’ which include bread, eggs and sausages
• Lunch – or ‘Comida’ and the main meal of the day consists of three or four courses which includes wine and bread as well.
• Dinner-or ‘La Cena’ can neverthless consist of soup, fish, vegetables and fruit.But usually the spaniards forego at home instead, go out to enjoy ‘Tapas’ irreresistable tidbits that are a splendid representation of the rich  variety of Spanish cuisine.
• Dessert – Is not the strong point of Spanish cuisine. This has probably something to do with the mouthwatering abundance of fresh fruit that is available through out the year. Ice cream on the other hand is a very popular dessert. The choice of a dessert is relatively small, however there are some classical desserts, which include several variations of vanilla and caramel blancmange.

The Mexican Meal

• Breakfast-They have coffe with milk and sweet bread.
• Almuerzo- A light meal often bridges the gap between brakfast an lunch.
• Lunch (Comida)- This is the main meal of the day. It is a heavy meal consisting of a soup, a bean dish served after the main course and before the dessert , often followed by SIesta (evening sleep). Desserts are often fresh fruit.
• Dinner- It is not as heavy as lunch. They have a light super called Merienda late at night that consists of a light corn based dish, sweet bread and jam.

Main Ingredients Of Mexican Cuisine

• Grain- corn and wheat.
• Vegetables-Tomatillos(Mexican green tomatoes) avocado, chayote(squash), etc.
• Herbs- mint, cilantro, parsley, oregano, bay leaf
• Chillies and Peppers- Serrano, poblano, jalapeno, habaner- all fresh green chillies, and ancho, chipotle, mulatto, pasilla- all dried chilies
• Bean
• Fruits- Peaches, paw paws(papaya), pineapple, coconut,.
• Sausage- Chorizo.
• Flavoring and thickening agents- Achiote, pepitas(dried pumpkin seeds).
• Mexican sugar- Piloncillo.

Traditional Cooking

The ancient art of cooking in earth oven still flourishes in mexico. For barbecoa in the plateau, a pit is lined with leaves of agave plant. Heated stones are placed in the pit, the food (a whole lamb , vegetables and so on ) is arranged on top and pit  pit is then sealed and the food left to cook. The agave gives the subtle taste of tequila to the food.

Basic Sauces (salsa)

No Mexican meal is complete without at least one or two salsas on the table. They are spooned over meats, tacos, eggs and beans and served as dips with tortilla chips or corn immediately ; others are cooked to be kept  on hand for many meals to come. Some popular salsas are

• Salsa Roja (Red chilli sauce).
• Salsa Cruda (Fresh red tomato and chilli sauce).
• Salsa de Guacamole (Avocadosauce).
• Salsa de Questo (Cheese sauce for Nachos).

In Japan , the emphasis not as much as on preparation, which is always expected to be perfect, thus showing cook’s skill, imagination and creativity. The main methods of cooking can be carried out  using a steamer and wok. Meals are small, the ingredients are few and simple made sharper to the taste with soy and other seasoning and there is no order of course, so that the entire meal can be served together and can be hot, tepid, or cold or a mixture of these. The japanese method of precise presentation was adopted by the founder of Nouvelle Cuisine.

The National dish of Japan is SUKIYAKI

Basic ingredients Of Japanese Cuisines

1. Soya bean-Miso – fermented soyabean paste
2. Tofu- soyabean curd.
3. Mirin – sweetened rice wine.
4. Sake- strong wine
5. Rice vinegar
6. Sesame oil
7. Hoisin sauce
8. Soya sauce
9. Wasabi-green horseradish
10. Squash
11. Shirataki-noodles made from sweet potato
12. Soba-buckwhat noodles
13. Bamboo shoot
14. Lotus roots
15. Pickles-prune,radish,ginger and sea urchin
16. Sea weeds- Knori, konbu and wakkame
17. Katsoubishi-dried Botino fish flakes
18. Ako Miso- red bean paste used for thickening soups

Cooking Process

• Nabemono-food cooked at table on a grill
• Nimono – food cooked in aromatic stock

Restaurants that specialize in serving grilled food are known as ‘TEPPENYAKI’ restaurants and in most cases food is cooked on a table top grill in front of the guest.

The Japanese Meal

• Break fast – Bowl of rice and dried sea weed, miso based soups or eggs.
• Lunch-Light and eaten in a hurry. Rice and eggs, meat (pork chops or minced meat) or noodles, either cold or in a soup.
• Dinner-More extensive and sophisticated. Traditionally four different dishes are served. Tea and beer are more common accompaniments to the meal.
• Dessert- Traditionally sweets andcakes are reserved for feast days . French fruit is enjoyed between meals.

Symbolic Dishes

These are served on feast days on important occasions. E.g. clam soup at a Shinto marriage ceremony, the two halves of shell symbolizing union.

Typical food for the New Year feast is MOCHI. It is pounded sticky rice formed into pancakes and simmerd with vegetables(for savoury dishes ) and red bean paste sweetened with sugar (for dessert dishes).

The culinary art and japanese tradition reach their apogee in the ‘TEA CEREMONY’ and attend ‘KAISEKI’- a formal meal consisting of several courses and symbolic tea house representing a time honored ritual, symbolizing a great harmony.

Chinese Cuisine

China is a vast country and such is exposed to extremes of both, geography and climate. This naturally result in growth of different agriculture products, so it is little wonder that cuisines vary from province to province. Chinese cuisine is broadly carved into four regions.

• Peking or Northern
• Shanghai or Eastern
• Szechuan or Western
• Cantonese or Southern

One feature, unique to chinese cooking, is the technique of stir-frying. Here a small amount of oil is poured into heated wok and a few condiments are added to ‘arouse the wok’ and lend the fragrance to the main ingredients, which are rapidly stir and cooked in a short time. In chinese cookery the ingredients are cut into uniformly small pieces so that they will both; absorb the taste of the seasoning  that they are marinated in, and keep their freshness, juiciness and many cases crispness.

Another speciality of the Chinese Cuisine is  its uses of dried products. Before the invention of canning and  the deep-freezing, drying was the chinese way of preserving food. This is because the dried product when reconstituted, add an extra dimension to the taste and richness of the finished dish. Leaves or vegetables, whether boiled or stir fried, must keep their crispness.

The wok is the national cooking utensil and soy sauce is a ubiquitous and indispensable seasoning.

Main Ingredients In Chinese Cuisines

• Bean and bean products
• Cereals, grain and noodles.
• Dried products-fruits, vegetables and meats
• Herbs and spices
• Vegetables – leafy vegetables, chinese cabbage taro, bamboo shoots. etc.
• Sauces - oyster, hoi sin, chilli soy etc.
• Oils – corn, sesame, groundnut, etc.
• Wines and vinegar.

The Chinese Meal

To the Chinese , a meal constitutes rice or another grain, with few dishes. The number of dishes accompanying the rice depends on the number of people sharing the meal. The dishes are well-balanced so that in one meal a variety of ingredients, including meat , seafood and vegetables are eaten and different cooking methods appreciated.

Peking Or Northern Cuisine:

Noodles, steamed breads and buns are the staple and more popular than rice. Lamb dishes are most popular, the most famous of which are Mongolian Fire Pot and lamb slices barbecued on a spit. They also have a liking for leeks and raw garlic.

Peking Duck is a duck specially fattened for the table and roasted in a special oven. Then pancakes and special sauce or all-in-one meal in which the head tongue and feet are served as separate courses along side the more familiar crispy skin and meat.

Shanghai Or Eastern Cuisine

Taken as a whole,  the cuisine is rich, decorative and rather on sweet side.The area as a whole is renowned for certain products and dishes: the specially cured Chinua ham, with its pinkish-red flesh and succulent savory-sweet taste ; the rich dark chin kiang vinegar; and the amber-colored Shashing rice wine.

Classic dishes include crisp stir-fried shrimps, eel cooked in oil, yang chow fried rice. Lion’s head and fish from the West lake with sour  and sweet sauce. One special technique originating from  this region  has been adopted nationally. This is ‘Hung-Shao ‘ or the red braising method of cooking, where by the ingredients are cooked slowly in an aromatic mixture of thick dark soy sauce and rice wine.

Szechuan Or Western Cuisine

A special spice, Szechuan pepper corn and preserved vegetable are two special products.The food here is highly seasoned and spicy hot.Fresh and dried red chilli, are clear.

Special Szechuan are hot and sour soup, fragrant and crispy duck, twice fried pork and a range of fragrant fish dishes. In terms of cookery techniques, Szechuan dishes often use multiple processes; e.g. it is famous for smoked duck, which is first marinated, then steamed and finally deep-fried.

Cantonese Or Southern Cuisine

Rice is the staple in this region and is eaten twice a day. High quality tea is a specialty of Fukien, While all along the coast, fish and sea foods – crabs, crayfish, prawns, scallops and clams are plentiful.

Cantonese cooking is the most versatile and varied of Chinese cooking. Dim sum, hot hors d’oeuvre of pastry cases, stuffed with mixture of delicacies such as pork, beef or seafood, bamboo shoots or mushroom, steamed sautéed or deep-fried, is another Cantonese speciality.

What is a Flash bake oven?

The flash bake oven is a versatile oven that employs a revolutionary high quality, high-speed cooking technology. The baking process is so fast that the food retains its natural juices. Bread products brown and stay crisp. While vegetables keep their colour and their texture. The texture, appearance, and  quality of food cooked in this oven is superior to that provided by any other method of cooking.

Flash Bake Oven

What Makes A Flash Bake Oven Different ?

In conventional ovens , the cooking process occurs by transferring heat energy from air inside the oven into the food. Hot surfaces inside the oven also transfer heat directly into the food by conduction . In ovens , the air-to-food heat transfer is enhanced by the uniform circulation of the heated air  around the food. Forced air ovens blow the heated air directly on to the food, providing small increase in cooking speeds.

Flash bake ovens use visible and infrared light energy to cook by radioactive heat transfer. The infrared energy browns the surface of food , while the visible light energy penetrates and heats it internally. Using the proper combination of visible and infrared energy , the flash bake oven provides efficient , high speed baking and high quality food for your customers.

Cooking Pots for Induction Cooking.

With induction cooking it is very important to use  suitable pots. The pot bottom is the element that closes  the magnetic field generated by the induction coil. The following requirement must be met. They apply to the pots with level bottoms as well as to WOK pans.

• The pot and pan must be made of a magnetic metal, such as iron, enamled iron, steel, cast iron, multilayered metal with ferromagnetic layer on the bottom, iron -containing stainless steel, etc.
• Pots made of copper or aluminium must be equiped with a bottom made of steel or stainless steel with iron.
• Check the magnetic permeability with permanent magnet. A pot is suitable for induction cooking when it has a bottom that is strongly attracts permanent magnet.
• It is recommended that cooking pots that are specially designed for induction cooking be used. However , it is possible to use some of the traditional pots such as the lyon pan , pots and pan made of ferromagnetic stainless metals, enamled pots, pots made of cast iron.
• You may also heat up certain magnetic, non-conductive pot material on the induction range. How ever this is not recommended, as those pots do not transmit heat properly.
• The maximum power generated by the induction coil depends on the quality of the pot and the size of the bottom. The larger the bottom, the more the heat is generated in the pot and release to the food.