World Hospitality Student's group

Freshers Day of 22nd Course at Army Institute of Hotel Management and Catering Technology ,Banglore

https://www.facebook.com/pg/armycollegestudents/photos/?tab=album&album_id=352405258521933

Questions Regarding Hotel operations and hoteliers' life will be answered by me. Go ahead and spill your bags of doubts. LETS LEARN TOGETHER!!!! Post the question or message me here. Great day hoteliers!!

http://www.amazon.in/Hotel-Front-Office-Operations-Management/dp/019569919X

Hotel Front Office: Operations and Management (Oxford Higher Education) Hotel Front Office is a comprehensive textbook specially designed to meet the needs of undergraduate degree/diploma students of hotel management and hospitality courses. It explores the core concepts of front office operations and management and uses numerous examples, photographs, flowcharts, fo...

Ingredients
For the soup:
3 tablespoons extra-virgin olive oil
1 onion, thinly sliced
2 cloves garlic, chopped
Kosher salt
4 cups low-sodium chicken broth
1 russet potato, peeled and roughly chopped
1 large piece parmesan cheese rind
2 large skinless, boneless chicken breasts (about 1 pound)
Freshly ground pepper
2 romaine lettuce hearts, chopped
1/2 cup heavy cream
For the croutons:
1/4 cup mayonnaise
1/4 cup grated parmesan cheese, plus more for sprinkling
Grated zest and juice of 1 lemon
3 anchovy fillets
Dash of hot sauce
2 cloves garlic, chopped
Freshly ground pepper
1 baguette
3 tablespoons finely chopped fresh parsley
ADD CHECKED ITEMS TO GROCERY LIST
Directions
Make the soup: Preheat the oven to 400 degrees F. Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add the onion, garlic and 1 teaspoon salt and cook, stirring occasionally, until the onion is soft, about 5 minutes. Add the chicken broth, 3 cups water, the potato and the parmesan rind. Season the chicken with salt and pepper and add to the pot. Bring to a boil, then reduce the heat to medium and simmer until the chicken is cooked through, about 15 minutes. Remove the chicken to a plate using tongs and let cool.

Meanwhile, make the croutons: Combine the mayonnaise, grated parmesan, lemon juice, anchovies, hot sauce, garlic, a few grinds of pepper and 1 tablespoon water in a blender or food processor; puree until smooth.

Cut the baguette in half lengthwise, then slice into 1/2-inch-thick pieces. Arrange on a baking sheet and brush with the mayonnaise mixture, reserving 2 tablespoons for topping. Sprinkle with the parsley, lemon zest and more parmesan; bake until golden, about 10 minutes.

Add the lettuce and heavy cream to the pot and cook until the lettuce is tender, 8 to 10 minutes. Discard the parmesan rind. Transfer the soup to a blender and puree until smooth. Return to the pot and season with salt and pepper. Shred the chicken and add it to the soup; heat through over medium heat. Divide among bowls, drizzle with the reserved mayonnaise mixture and top with the croutons and more pepper.

Photograph by Johnny Miller

When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; Cover the lid with a kitchen towel to catch splatters and pulse until smooth.
Recipe courtesy of Food Network Magazine

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/chicken-caesar-soup-recipe.html?ic1=obinsite&oc=linkback

Chicken Caesar Soup : Food Network Kitchen : Food Network Get this all-star, easy-to-follow Chicken Caesar Soup recipe from Food Network Kitchen

Sadya
Sadya is the traditional vegetarian feast of Kerala. Usually served as lunch, it consists of par boiled pink rice, side dishes, savouries, pickles and desserts spread out on a plantain leaf. Tradition insists that the tapering end of the leaf points to the left of the seated guest. Rice is served on the lower half of the leaf.

The feast begins with the serving of Parippu, a liquid curry made of small gram and ghee. The second course is Sambar, the famous South Indian vegetable stew in which any available combination of vegetables is boiled in a gravy of crushed lentils, onions, chillies, coriander and turmeric and with a pinch of asafoetida.

Avial, an unavoidable side dish is a blend of vegetables, coconut paste and green chillies. It is seasoned with a spoonful of fresh coconut oil and some raw curry leaves stirred in immediately after the dish is taken off the stove.

Some of the other important side dishes include Thoran, and Olan. Thoran can be minced string beans, cabbage, radish or grams, mixed with grated coconut and sautèed with a dash of red chillies and turmeric powder. Olan is a bland dish of pumpkin and red grams cooked in thin gravy of coconut milk.

The savouries include Upperi, Pappadam, Ginger pickle, Pachadi and Kichadi. Upperi is deep fried banana chips. Pappadams are fried creamy yellow, sun-dried wafer of black gram flour. The Ginger pickle is a rich brown, hot and sweet ginger chutney while the Kichadi consists of sliced and sautèed cucumber or ladies finger in curd, seasoned with mustard, red chillies and curry leaves in coconut oil. Pickles are usually mango and lime.

Desserts are served mid-way through the meal. The Payasam is a thick fluid dish of sweet brown molasses, coconut milk and spices, garnished with cashew nuts and raisins. There could be a succession of Payasams, such as the Palada Pradhaman and Parippu Pradhaman.

Pazham, a ripe golden yellow plantain, is usually had along with the payasams. After the payasams, rice is served once more with the spicy Rasam. Rasam is a mixture of chilly and peppercorn powders boiled in diluted tamarind juice. Kaalan, seasoned buttermilk with turmeric powder and green chillies, and plain sour buttermilk that comes salted and with chopped green chillies and ginger, are also served before the feast is finally wound up.
https://www.google.co.in/imgres?imgurl=https://www.punnamada.com/templates/beez_20/images/sadya.png&imgrefurl=https://www.punnamada.com/our-traditional-elasadhya.html&h=319&w=496&tbnid=CBWWSO5ygpPzvM:&tbnh=129&tbnw=200&docid=nwMhlfQNZ1QszM&itg=1&usg=__IywxHEyGOkL9EB-e2Br53Pnrg5M=

Google Image Result for https://www.punnamada.com/templates/beez_20/images/sadya.png

Ingredients
Pressure Cooker Chicken Stock:
5 pounds chicken bones with some meat on them (backs, necks, wings, etc.)
10 cloves garlic, whole
6 celery stalks with leaves on, cut into pieces
4 carrots, large dice
4 medium onions, quartered
1 bunch fresh parsley
4 teaspoons sea salt
2 teaspoons whole peppercorn
4 cloves
2 bay leaves
Matzo Balls:
1/4 cup seltzer
2 tablespoons schmaltz, at room temperature
1 1/2 teaspoons sea salt
Pinch ground pepper
4 large eggs
1/2 teaspoon baking soda
1 cup matzo meal
Garnishes:
Carrot, sliced on the bias
Celery, sliced on the bias
Fresh dill, plucked
Cooked chicken pieces, shredded
Fresh lemon juice
ADD CHECKED ITEMS TO GROCERY LIST
Directions
Watch how to make this recipe.
For the chicken stock: Place the chicken bones, garlic, celery, carrots, onions, parsley, salt, peppercorns, cloves and bay leaves in a 10-quart or larger pressure cooker. Pour in about 16 cups water to just cover ingredients by 1 inch. Add more water if necessary but do not fill more than two-thirds of the pot. Cover and lock the lid. Bring to pressure according to manufacturer's instructions. (If the cooker has two levels of pressure, cook on the lowest.) Adjust the heat to maintain pressure, and cook for 45 minutes.

Let the pressure subside by itself (natural method), or if in a rush, run cold water over the lid for a few minutes.

Strain the liquid through a colander lined with layers of cheesecloth. Discard the solids.

Cool uncovered and refrigerate overnight until the fat floats and solidifies. Remove the fat and save a small amount for matzo balls.

Storage: Refrigerate up to 4 days. Important to bring to a rolling boil for at least 1 minute before using. Freeze up to 6 months.

For the matzo balls: In a mixing bowl, whisk together the seltzer, schmaltz, salt, pepper and eggs. Then in a separate bowl, add the baking soda to the matzo meal and mix together. Next, add the matzo meal mixture into the egg mixture while stirring to a loose consistency. It will look watery, like a loose porridge. If it becomes too thick, either don't add the full amount of matzo meal or add a bit more seltzer. Cover and refrigerate for 1 hour.

Fill a large pot with water and salt and bring to a simmer. With wet hands, roll out balls and gently drop to the water. Simmer until tender, light and fluffy in the center, 45 to 60 minutes. (To test centers, insert a toothpick, which should slide easily all the way through.) Allow to cool in the water undisturbed. Refrigerate in the cooking liquid or transfer to chicken soup.

Serve with assorted garnishes.

Recipe courtesy of Ron Ben-Israel

Read more at: http://www.foodnetwork.com/recipes/ron-ben-israel/chicken-soup-with-matzo-balls-recipe.html?oc=linkback

Chicken Soup with Matzo Balls : Ron Ben-Israel : Food Network Get this all-star, easy-to-follow Chicken Soup with Matzo Balls recipe from Ron Ben-Israel

Ingredients
1 tablespoon butter
1 large onion, minced
2 roughly chopped celery stalks, plus 2 stalks, diced
2 roughly chopped small carrots, plus 1, diced
3 cloves garlic, minced
1 cup dry white wine
6 cups chicken stock or canned chicken broth, heated
2 sprigs fresh rosemary or 1 1/2 teaspoons dried, crumbled
1 bay leaf
Salt and freshly ground pepper
3 to 4 pound chicken, cut into 8 pieces and backbone removed
2 tablespoons cornstarch
1/2 cup heavy cream or half-and-half
Fresh lemon juice
Buttermilk dumplings, recipe follows
Minced fresh chives or parsley, as a garnish
Buttermilk Dumplings:
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons minced parsley or dill
Freshly ground pepper
3 tablespoons cold unsalted butter, cut into bits
1/2 cup buttermilk, or more, if necessary
ADD CHECKED ITEMS TO GROCERY LIST
Directions
Melt the butter in a large, heavy casserole, add the onion, chopped celery, and chopped carrot, and cook the vegetables, stirring occasionally, for 5 minutes. Add the garlic and cook, stirring, 1 minute. Add the wine and reduce 1 minute. Add the chicken stock, rosemary, bay leaf, salt, and pepper, to taste. Add the chicken to the pot and bring liquid to a boil.

Reduce the heat to low, cover and simmer, skimming and stirring occasionally, for about 30 minutes.

Remove the chicken from the pot and transfer to a cutting board. When cool enough to handle, remove meat from bones. Cut chicken into bite-side pieces. Skim surface of cooking liquid and strain it through a sieve into a large saucepan. Add the diced vegetables, bring to a boil and simmer for 5 to 7 minutes, or until vegetables are tender.

In a small bowl, whisk together the cornstarch and the cream. Add the cream mixture to the boiling stock, stirring, and simmer until lightly thickened. Add chicken to saucepan and correct the seasoning adding the lemon juice and salt and pepper to taste. Bring to a simmer and top with the dumplings, spacing them evenly. Cover, reduce heat to moderate and simmer until dumplings are firm to the touch and cooked through, about 20 minutes. Sprinkle with chives or parsley.

Buttermilk Dumplings:
Into a bowl, sift the flour, baking soda, and salt. Add parsley, the pepper, and the butter and blend until mixture resembles coarse meal. Stir in just enough buttermilk to form a soft dough.

Gently pat the dough into a 1/2-inch thickness and stamp or cut into 1 1/2-inch pieces.

Recipe courtesy of Georgia Downard

Read more at: http://www.foodnetwork.com/recipes/chicken-soup-with-buttermilk-dumplings-recipe.html?oc=linkback

Chicken Soup with Buttermilk Dumplings : Sara's Secrets : Food Network Get this all-star, easy-to-follow Chicken Soup with Buttermilk Dumplings recipe from Sara's Secrets

Ingredients
Chicken:
One 5-pound hen or chicken (makes about 4-pounds cooked, after bones and skin removed)
1 tablespoon salt
1 teaspoon pepper
Dumplings:
2 cups unsifted all-purpose flour, plus more for dusting
Salt and pepper
ADD CHECKED ITEMS TO GROCERY LIST
Directions
Watch how to make this recipe.
For the chicken: Put the hen, breast side down, in an 8-quart stockpot and add water to within 2-inches of the top of the pot; this will vary according to the size of your pot, but the hen should float clear of the bottom of the pot and be covered completely. Add the salt and pepper. Bring the water to a boil and reduce the heat to a simmer. Cover the pot and cook for 2 hours, or until the chicken is tender and the drumstick joint twists easily. Allow the chicken and broth to cool slightly, and then remove the hen to a colander.

Strain the broth into a very large bowl. Cover the broth and place in in the refrigerator. When the fat solidifies on the top of the broth, remove and discard it. Remove the chicken from the bones and cut or shred the meat by hand into small pieces. Set aside 2 cups of the broth and refrigerate or freeze the rest for another use. (Leftover broth may also be frozen in individual containers to be used another time.)

For the dumplings: Heat 2 quarts of the defatted chicken broth in a 3-quart saucepan. While it heats, put the flour in a medium bowl. Dissolve 1 teaspoon salt in 3/4 cup water and stir the mixture into the flour to make a stiff dough. Turn the dough out onto a heavily floured surface and knead until smooth, 1 to 2 minutes. Heavily flour a rolling pin and roll out the dough very thin (you can also divide the dough into 4 portions and roll each portion separately, which will give you thinner dumplings). With a very sharp knife or pizza cutter, cut the dough into 2 by 4-inch strips.

When the broth reaches a rolling boil, add some of the strips of dough. Reduce the heat to a simmer, cover the pot and bring back to a boil. Continue to add the dough strips in batches, always raising the heat to bring the broth back to a rolling boil before dropping in more dough strips and reducing the heat to simmer before covering the pot again. Sprinkle in the salt and pepper to taste. Add the 2 cups of cooked chicken, heat and serve.

Cook's Notes: You can also use canned chicken broth but homemade is always better!

A hen is a mature chicken that has more fat, giving you a rich and flavorful stock. If you can't find one, a chicken will be delicious as well!

Recipe adapted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood (c) Clarkson Potter 2008

Read more at: http://www.foodnetwork.com/recipes/lizzies-chicken-and-dumplings-recipe.html?oc=linkback

Ingredients
1 red bell pepper
1 poblano pepper
1 jalapeno pepper
1 serrano pepper
1 ear corn, shucked
1 tablespoon canola oil
1 yellow onion, diced, about 1 cup
1/2 yellow bell pepper, seeded, ribs removed and diced
1 chayote squash, peeled, seed removed and diced
1 teaspoon salt
1 teaspoon freshly cracked black pepper
1/2 teaspoon cayenne pepper
6 cloves garlic, minced
2 cups basmati rice
5 cups chicken stock
1/4 cup roughly chopped Spanish olives
1/2 cup canned black beans, rinsed and drained
1/2 cup diced tomatoes
1/3 cup freshly chopped cilantro leaves
ADD CHECKED ITEMS TO GROCERY LIST
Directions
Watch how to make this recipe.
Heat the grill or broiler to high.

Arrange the red bell, poblano, jalapeno, serrano and corn on the grill or under the broiler. Char, turning frequently, until the peppers have blistered and corn is starting to brown slightly. The smaller peppers will finish first, as they do, transfer to a small paper bag and close. Let the peppers sweat and cool, then remove the seeds and skin and dice. Cut the corn kernels from cob. Add the peppers and corn to a small bowl and stir to combine. Set aside.

In a large Dutch oven, heat the oil over medium-high heat. Add the onion, yellow bell pepper and chayote. Saute until just starting to caramelize. Season with salt, pepper and cayenne. Stir in the garlic and rice and saute for 3 to 4 minutes. Add the chicken stock, cover and cook for 10 minutes. Stir in prepared peppers and corn, the olives, black beans and tomatoes. Cook until the rice is tender, about 6 to 8 minutes.

Turn off the heat, add the cilantro and adjust seasonings, if necessary. Transfer to a serving bowl and serve immediately.

Recipe courtesy of Guy Fieri

Read more at: http://www.foodnetwork.com/recipes/guy-fieri/guys-spicy-spanish-rice-recipe.html?oc=linkback

Guy's Spicy Spanish Rice : Guy Fieri : Food Network Get this all-star, easy-to-follow Guy's Spicy Spanish Rice recipe from Guy Fieri

Ingredients
1 quart chicken stock
2 pinches saffron
2 tablespoons extra-virgin olive oil
3/4 pound chorizo, casings remove and chopped or crumbled
1 pound boneless, skinless chicken thighs or breast tenders, diced
3/4 pound medium to large white mushrooms, quartered
1 medium onion, chopped
2 to 3 large cloves garlic, chopped
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
2 tablespoons chopped fresh thyme leaves
2 rounded tablespoons all-purpose flour
1/3 to 1/2 cup dry sherry
1 small box biscuit mix or mix to prepare 8 drop biscuits, prepared to package directions, (recommended: Jiffy)
1/4 cup finely chopped flat-leaf parsley
1 teaspoon paprika
ADD CHECKED ITEMS TO GROCERY LIST
Directions
Watch how to make this recipe.
In a small sauce pot combine the stock and saffron, bring to a boil over medium heat. Reduce the heat to low and simmer to allow the saffron to steep.

In a large deep skillet with a lid or a Dutch oven heat extra-virgin olive oil over medium-high heat. Add the chorizo and render and brown for 2 minutes, then add the chicken and lightly brown. Stir in the mushrooms, onions and garlic as you chop them and add the bay leaves, salt and pepper, to taste, and thyme. Put a lid on the pot and increase the heat to high for 5 minutes to soften the vegetables. Stir in the flour, add the sherry and stir a minute more, then add the saffron broth.

While vegetables soften, put the biscuit mix in a bowl and stir in the parsley and paprika. Add the liquids to package directions for the biscuits.

Drop 8 small mounds of biscuit dough onto the surface of the chicken and sauce. Cover with tight fitting lid and cook for 5 to 6 minutes.

Ladle into shallow serving bowls and serve.

Recipe courtesy of Rachael Ray



Read more at: http://www.foodnetwork.com/recipes/rachael-ray/spanish-style-chicken-and-dumplings-recipe.html?oc=linkback

Spanish Style Chicken and Dumplings : Rachael Ray : Food Network Get this all-star, easy-to-follow Spanish Style Chicken and Dumplings recipe from Rachael Ray