Monday, June 27, 2016

Chef Raj Mohan entered into Everest World Records

Chef M.S.Raj Mohan is entered into the Everest World Records for his achievement in "Longest Solo Cooking Marathon"

Congratulate Notes from Everest World Records

Certificate from Everest World Records

Wednesday, June 15, 2016

Chef M.S.Raj Mohan holding the Limca Book of Records certificate

Chef M.S.Raj Mohan holding the Certificates of Limca Book of Records and Asia Book of Records for his achievement on  "Longest Solo Cooking Marathon"

Chef M.S. Raj Mohan has set a world record for the Longest Solo Cooking Marathon at Poppys Hotel in Madurai. He started his world record on 19th December, 2015 at 7.10am and ended on 21st December, 2015 at 7.10am. He cooked for 48 hours and dished out 1204 dishes in total which includes 947 vegetarian and 257 Non-vegetarian. The total weight of the prepared dishes was 307 kg. This record entered into Limca Book of Records, India Book of Records, Asia Book of Records and officially approved as world record by USA based prominent organisation RecordSetter. He is the first Indian chef who holds the world record title in Longest Individual cooking marathon in young age. This record event is adjudicated by a committee of 05 main and 24 sub-judges chosen by the Limca Book of Records and India Book of Records.
Chef M.S.Raj Mohan with the multiple record certificates

Tuesday, March 29, 2016

LONGEST SOLO COOKING MARATHON I LONGEST COOKING MARATHON - INDIVIDUAL BY CHEF M.S.RAJ MOHAN





Chef M.S.Raj Mohan of Tirunelveli, Tamil Nadu performed 48 Hours of Longest Solo Cooking Marathon and he prepared 1,204 recipes at Poppys Hotel, Madurai, Tamilnadu starting at 7.10 am on 19, December, 2015 and ending at 7.10 am on 21, December, 2015. The total weight of the prepared dishes was 307 kg in which 947 items were vegetarian and 257 items were non-vegetarian dishes. The prepared food was distributed to the charity houses also to the on-lookers and visitors at the venue.​ He holds the record title of India Book of Records, Limca Book of Records and Asia Book of Records.
Accepting the Greetings 


Celebration after break the Limca Records of 37 Hours
Pleasure Moment from my Mother Shanthamma
Early Morning cooking marathon


Cakes from friends for my 1000 dishes















Wednesday, January 20, 2016

VETTI MURICH KULAMBU | KULAMBU RECIPES | VEGETABLE CURRY

Small onion – 30g
Tomato – 3
Tamarind – 10g
Salt to taste

Take 50gms from the following Vegetables

Brinjal –
Carrot –
French Beans –
Potato –
Green field beans -
Broad Beans –
Drumstick –
Raw Banana –
Karunnai Kilangu –
Surukkai -

Coconut Masala

Coconut (medium size) – 1
Garlic – 4
Coriander seeds – 1 tbsp
Dry Redchilli – 3
Peppercorns – 1 tsp
Fenugreek Seeds – ¼ tsp

To Temper

Gingelly Oil –  4 tbsp
Jeera Seeds –  ½ tsp
Asafoetida Powder -  ½ tsp
Curry leaf – a few


Method of Preparation

1.     Cut the vegetables into medium sized dices.

2.     Extract the tamarind juices. Slightly fry the coconut masala ingredients and then finely ground it.

3.     Heat oil in a pot, add the shallots and tomato. Sauté it and now add the tamarind extraction. Allow to boil in slow flame.

4.     Dilute the ground coconut masala with water and Pour the masala into the mixture now. Stir it, add the vegetables and salt.

5.     Allow the vegetables to cook well in this Kulambu but you cook it in slow flame. This cooking helps the kulambu to give better taste.

6.     Finally temper and pour it on the top. 

Monday, January 18, 2016

Hara Bhara Kebab | Kebab Recipes

Potatoes, Boiled –  500g
Green Peas, Boiled –  60g
Green chilli, finely chopped – 2nr
Salt – to taste
Coriander leaf, finely chopped – a few
Chaat Masala – ¾ tsp
Cumin Powder – ¾ tsp
Oil – as required
Gram Flour – 1 tbsp

Method of Preparation:

1.     Gently mash the boiled potato and green peas. Mix both well.
2.     Add the remaining ingredients and mix it all well.
3.     Make even size patties, cook the patties over hot tawa and drip the oil around the patties whenever we need it.

4.      Serve the Hara Bhara Kebab as hot. 

Sunday, November 22, 2015

Why the Sarkarai Pongal is offering in the temple????


Why the Sarkarai Pongal is offering at Tamilnadu village temple as Prasadham???

       Originally the Sarkarai Pongal is offered to devotees before the feast in Tamilnadu village temples, the reason behind offering sarkarai Pongal as prasadham is to put off their hungriness for next few hours. So we would eat the feast food well and also the serving of prasadham would energize the mind, soul and stomach.

    Sarkarai Pongal is made of jaggery, rice, dal, banana and Coconut. Sucrose in jaggery (Vellam), Carbs in rice, Protein in dal, glucose in banana, cholesterol in coconut of Sarkarai Pongal would bring the joyness to your body and soul.

Always there is a thousand meanings on our ancestors says and rituals,

Saturday, November 14, 2015

VERMICELLI BURFI | BURFI

Vermicelli – 50gms
Sugar – 50gms
Water- 350ml
Ghee – 50ml
Cardamom Powder – ½ tsp
Cashewnuts – 1tbsp

Method of Preparation

1.      Heat a little amount of ghee in a pan, golden fry the Vermicelli & cashewnuts.
2.      Keep aside the vermicelli once it is golden fried.
3.      Boil the water and add the sugar in it. Stir it well. Once it is boiled & the sugar is diluted well, add the golden fried vermicelli and Cardamom powder. Stir it gently and allow to boil.
4.      Put some ghee over the done vermicelli mixture.
5.      Set ready the greased tray; pour the prepared vermicelli into the tray. Let it to cool and set.
6.      Half an hour later cut the vermicelli burfi into square shape. Serve with cashewnuts on top.


KAARAM | UPPU BISCUIT | KAARA BISCUIT

KAARA BISCUIT - Image Courtesy: B.SENTAMIL ARASU

Refined Flour (Maida) – 150g
Cumin Seeds – 3/4 tsp
Black Pepper Corns – 2 tsp
Salt to taste
Black Sesame Seeds – ¼ tsp
Soda bi – carbonate – a little
Curry leaf
Water as required

Method of Preparation:

1.     Sift the refined flour. Crush the cumin seeds & black pepper corns together.
2.     Add crushed spices, sesame seeds, salt, soda bi-carbonate into refined flour.

KAARA BISCUIT - Image Courtesy: B.SENTAMIL ARASU

3.     Add enough water; knead it well to make it as soft dough. Cover and Sit the dough for 15 minutes.
4.     Take enough amount of dough and the same should be spread evenly thin by the use of roller. Cut it into diagonal shape.

5.     Deep fry it in hot oil till it turns golden crisp. Garnish with fried curry leaf.  

Sunday, November 8, 2015

CARROT HALWA | CARROT HALWA RECIPE | GAJAR KA HALWA


CARROT HALWA - Image Courtesy:  B.SENTAMILARASU


Carrot – 500g
Milk, boiled – 400ml
Pal Khoa – 2 tbsp
Sugar – 170g
Butter – 2tbsp
Cardamom Powder – ½ tsp
Fried Ghee & Raisins
Ghee – 3 tbsp

Method of Preparation

1.      Grate the carrot. Heat ghee in a Kadai, add the grated carrot. Fry it nicely.

2.    Pour the milk into it, boil the carrot in milk till it cooks. Once the carrot is almost ready and the milk is reduced, add the sugar. Mix it well.

3.      Add the cardamom powder and Khoa. Stir it well.

4.      Once the carrot absorbs the mixture, add the butter. Stir and take it out from fire.


5.      Garnish with Ghee fried Cashewnuts & Raisins.

Friday, November 6, 2015

MYSORE PAK | MYSORE PAK RECIPE

MYSORE PAK - Image Courtsey: Krithika



Sugar – 400g
Gram Flour – 200g
Vanaspati – 300g
Refined Oil – 300g
Ghee – 200g
Water – ½ litre
Maida – 1 tbsp


Method of preparation

1.      Sieve the gram flour and maida together. Mix refined oil and vanaspathi together. Keep the oil mixture over medium fire and heat it gently.

2.    Keep the heavy bottomed kadai over medium flame, put the sugar and water in it. Dilute and boil till it reaches mild string consistency. Gradually add the flour mixture in it and stir it fast but continuously with the help of thudupi / ladle. Ensure the mixture should be free from lumps.
MYSORE PAK - Image Courtsey: Krithika 

3.    Once the flour is added and it is mixed thoroughly with sugar syrup, pour all the hot oil gradually in the flour mixture. Stir it continuously & nicely. In a stage, the froth starts to appear that time add the melted ghee in it. Mix it well and take it out.

Transfer the Mysorepak in a greased tray. Spread it evenly smooth. Cut it into pieces when it is warm.
  







Thursday, November 5, 2015

ONION PAKODA | THOOL PAKODA | PAKODA RECIPE

ONION PAKODA | THOOL PAKODA - Image Courtsey; Krithika
Big Onion, Sliced – 100g
Gram Flour – 100g
Rice Flour – 50g
Green Chilli, Chopped – 5g
Ginger Paste – 10g
Vanaspati – 30g
Soda Salt – a little
Salt –to taste
Water – 80ml
Garlic Paste – 10g
Fennel – ¼ tsp
Curry leaf – a few

Method of Preparation:

1.    Mix well the Gramflour, Rice flour, Vansapati, salt and soda salt. Add the onion, fennel, curry leaf, greenchilli, ginger & garlic paste. Mix all together now.

2.      Sprinkle water and mix everything nicely.

3.      Take the Pakoda mixture in hand and put the mixture in a sprinkled way into medium hot oil for deep frying.

4.      Take out from oil once the pakoda is golden crispy fried. Drain it.

            5.   Serve it as with your hot Tea or Coffee or enjoy it as snack or starter

Tuesday, November 3, 2015

JHANGIRI | JHANGIRI RECIPE | JANGRI RECIPE | INDIAN DIWALI SWEET RECIPES

Urid Dal – 500g
Corn flour – 2 tbsp
Orange Red colour – as required
Lemon yellow colour – as required
Refined Oil for deep frying

For making sugar syrup

Sugar – 1 ½ Kg
Water – 2 Litres
Rose White Essence – 1 tsp
Lime juice - 1/4 tsp to remove the impurities from Sugar syrup

JHANGIRI - Image Courtsey: Krithika
  Method of Preparation

1.      Steep the whole urid dal in water for about 20 minutes. Grind it in mixie by sprinkling little water as per need and prepare the soft batter as like how you prepare for the Medu vada batter.

2.      Dilute both the colour powders in water. Add the corn flour and colour powder water in the jhangiri batter. Mix it well and beat it with your hands for about 5 minutes.

3.      Heat the oil in Jhangiri kadai, Put the batter in Jhangir bag and squeeze (swirl) it in to the medium hot oil as the shape of Jhangiri.

4.      Gently deep fry the Jhangiri. Once it is fried enough, take it out from oil and drop it in already prepared thin sugar syrup. Dip the Jhangiri for 2 minutes by using the ladle after that allow it for some minutes.

5.      Take out the Jhangiri from sugar syrup when it is absorbed the juiciness of sugar syrup.

6.      Garnish with coloured dessicated coconut / Cashewnuts slivers.



BADUSHA RECIPE | BADHUSHA | BALUSHAHI RECIPE

BADHUSHA | BALUSHAHI - Image Courtsey: Krithika

Maida (Refined Oil) – 1kg
Vanaspathi – 300g
Water – 300ml
Baking Soda - 1/4 tsp
Cardamom Powder - 1/4 tsp
Lemon yellow colour

For Making Sugar Syrup

Sugar – 1 Kg
Water – 3/4 litre
Lime Juice 1/2 tsp to remove the impurities from sugar syrup

Method of Preparation

1.    1. Mix the refined flour, cardamom powder, Baking soda and vansapathi and rub it well with both of your hands. Dilute the lemon yellow colour in water. Sprinkle the water in the flour mixture and knead till it becomes soft dough.


2.      Cover it with 20 minutes.

3.   Take small quantity of dough mixture in your hand, apply little ghee in your palm and tightly roll in your palm. Flatten it slightly with your palm and make a dent in the centre.

4.      Deep fry it in medium hot oil till it become nice golden crisp and the surface starts to flake.


5.     Put it in medium thick sugar syrup till it absorbs the sweetness, ensure the sugar syrup is warm.

6.      Garnish the Badhusha | Balushahi with colored desiccated coconut.