>> Thursday, February 28, 2013
During the Itinerary planning while Vaishali was mentioning about arranging demos for us, somebody mentioned that they would love to see some authentic dishes being prepared by the BM Chefs themselves. Then it really caught on and so many requests came about asking for authentic South Indian Dishes.
As I was somewhat preoccupied, I missed keeping a track and suddenly I realized this was the hot topic. I mentioned if we have time, I would love to cook too. And bang came the request from Pradnya that I could make Tomato Kurma for them. I was really surprised that she wanted to see this dish being prepared. A dish I make every Sunday and here I was making it again!
So it was decided that Kamalika, PJ, Padma and I would demo some South Indian food. There was a previous plan to make Idlis by Padma, but it was dropped as they do get a decent enough batter. Then she decided on making Pesarattu Upma. I asked Vaishali to arrange for Idlis. With so much activity about to happen, I wasn't really able to lay down still. On entering the Kitchen, I was shocked to see trays of Idlis and heaps of Vadas already being done. We were told that they had a conference order for breakfast. Well we decided we could serve some with the tomato kurma for sure.
Working in a hotel kitchen was a new experience. The huge stove top, with huge vessels and ladles was an art that one needs to get used to. For the Kurma, I had to get the entire onion, tomato and the masala paste along with coconut milk. The whole coconuts they were small, so we nearly had to break 4 to get the required milk from the coconut.
Padma had the Upma going and we had some of our friends coming over and seeing it being made. We actually didn't tell them that the cooking was already started. We were in a hurry to get the dishes done, as we didn't want to be late. Padma finished making the Upma, with Vaishali and Archana looking on. I was sure they were getting scared with the ghee that she was adding. Padma replied very sternly that for a upma to taste best, it has to be made with Desi Ghee. Well it did sound like an ad for Desi Ghee!
We wanted the tawa to be place in the dining place, so that we could make the Pesarratu hot. When they saw that we had completed the dishes, they were asking about Demo, I was feeling bad for not calling them. However I knew the kitchen won't have been ideal to have so many of them inside. Anyway they had to taste the dishes so it was fine.
Soon all of them started on with their breakfast and were so generous with their compliments. Though I knew my Tomato Kurma lacked something, as I couldn't make it as I normally do at home, I was glad everybody liked it still. I was helping out with making pesarattu and we were happy with the crowd enjoying the authentic Andhra Treat. While we were busy making these, Kamalika, not only was she clicking away pictures, she was trying to feed us Dal Pawan and Poha, which were the special dishes for us South Indians.
After a batch was made, we packed the rest to Vaishali's daughter and Son to enjoy as home, as they were not able to make it in the morning. We sat down to enjoy our breakfast. Dal Pakwan and Poha Ragda that Vaishali specially got it from an authentic joint.
While the podi demo were happening, I was acting as the photographer what with Kamalika being busy. I also managed to click the cooking that was happening in the kitchen. I saw some Aloo Parathas being made, a breakfast platter for the staff and many more!
Nandini - Foodiliciousnan Day 1, Day 2, Day 3
Padma Rekha – Plantain Leaf : Day 1, Day 2, Day 3
PJ – Seduce Your Tastebuds : Day 1
Rajani – My Kitchen Trials: Day 1, Day 3, Day 3 Part 1 and Day 3 Part 2