Apple Kheer Recipe

Ingredients:-
Milk-1 ltr
Saffron(soaked in a hot milk)-1/4tsp
Sugar according to taste
Pinch of Green cardamom (elaichi)powder
Peeled and grated apples
chopped dry fruits(Almonds , cashews, raisins, pistahionuts).



How to make apple kheer:-
Boil milk in a large bowl.
Add sugar to the boiling milk and mix well and cook till the milk is reduced to half.
Add saffron and green cardamom (elaichi) powder to the milk .
Add apples and cook for 4-5 mins.
Add chopped dry fruits and mix well.
Apple kheer is ready to eat.
Top Executive chef interview questions
messi P.
--
1. Tell me about yourself?

2. What are your biggest strengths?

3. Why did you leave your last job?

4. What are your career goals?

5. Why do you want to work here?

6. What is your greatest weakness?

7. What do co-workers say about you?

8. ...
My Interview with Chef Don Zajac
My first email from Chef Don went like this, Your recipe is interesting for theCaesar
Salad. FYI, here the correct version, Bon Appetite!
Well, I thought to myself. These professional chefs dont mince words. I checked out his recipe and it looked
like the real thing so I emailed back and asked him the history behind it. He replied, Im somewhat of a
Caesar fan and a professional Chef, too. My research was found In Search of Caesar, the best reference to
the Caesar Salad. Just click on Chef Dons Caesars Salad to see his version of this classic.
I then emailed Chef Don to ask him to participate in my Novice to Pro interview and he was kind enough to
agree. Below is my interview with Chef Don and we are working on one of his favorite recipes for Pacific
Sable and Mango Strudel that I hope to post in the near future. Enjoy, RG
Chef, did you cook growing up?
Yes, coming from a Polish Family with history of being in the business, it was natural.
What made you decide you would become a professional cook?
Passion and Desire. When I was growing up, my folks always preached to be happy at what you do for a
living. Youll work for the remainder of your life, so be happy with what you choose.
Where were you trained and how difficult was your training?
I had a passion for what I wanted so the learning came very easy. I went to Joliet Junior College which at
the time had a highly accredited Culinary Arts Program. Also, at that time the school had a very long waiting
list. Like everything, cycles run high and low. The school had some rough times and are working to be
competitive again.
Would you do it again?
Now with the host of Culinary Arts Programs throughout the U.S., there are many more opportunities. This
includes institutions of education and attainable financing. A drawback of going to a Junior College
environment is that many of the students are trying to find themselves. For myself, I knew I wanted to be in
the business and I already had a history with reference to college. At Joliet, the discipline lacks both for
the student body and the academic courses. However, Ive had the opportunity to work with peers who went
to places like the C.I.A., the New England Culinary Institute and Johnson and Wales who couldnt cook their
way out of a paper bag.
Best piece of advice you would give a home enthusiast?
Know your limitations and build slowly your skills. Quality, passion and love must go into everything you do.
Best cooking tip for a novice?
Never skimp on quality ingredients. Also, never use cookingwines. Cook with what you drink. Never be
afraid to ask questions.
Favorite gadget?
K-5 Kitchen Aid
What is a K-5 Kitchen Aid?
A K-5 Kitchen Aid, simply, is a 5 quart mixer. Its very versatile and convenient. Given the size, its very
easy to locate in a designated station. Also, I have the the ability to create small batch souffls in real time,
no prepping ahead. Normally, in hospitality, youll use a 20 qt., 40 qt., 60 qt., 80 qt. mixer. Which has too
much capacity. Also, the K-5 has all the attachments youll need for anything. It slices, shreds, mixes,
kneads, whips, grinds, etc. I could go on and on because the limits are endless. Suffice to say, this piece of
equipment is very valuable.
Funniest kitchen incident?
Well its really wasnt funny then, but, one time a cook was lighting a pilot light and threw the lit piece of
paper they were using to light the stove in the garbage can. The can caught on fire in the middle of the
rush.
Favorite food to cook with?
I love to use Pacific Sable when preparing a fish course. It has wonderful characteristics and is always
pleasing.
When at home, what do you like to eat?
At home, I make a variety of charcuterie that includes a well flavored Bratwurst. So, I would say: Bratwurst,
simmered in Celis White Ale and grilled over hickory, served with a side of spicy Creole mustard, warm
Yukon gold Potato Salad and Jicama Coleslaw.
Your favorite cookbook?
A tie between Paul Bocuses French Cooking, the other is Pates and Terrines
Thanks for the interview Chef Don.

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Photo: Singapore-Style Noodles
Rated: 5 stars out of 5Rate it!Read 1 reviews
TOTAL TIME:30 min
Prep:25 min
Inactive Prep:--
Cook:5 min

YIELD:2 servings
LEVEL:Easy
INGREDIENTS
2 tablespoons groundnut oil ( peanut)
1 tablespoon freshly grated ginger
1 red chile, seeded and finely chopped
5 fresh shiitake mushrooms, sliced
2 tablespoons ground turmeric
3 1/2 ounces diced smoked bacon
1 red bell pepper, seeded and sliced
1 handful julienned carrot strips
1 handful bean sprouts
3 1/2 ounces cooked chicken breast, shredded
9 ounces dried vermicelli rice noodles, pre-soaked in hot water for 10 minutes and drained
1 teaspoon crushed dried chiles
2 tablespoons light soy sauce
2 tablespoons oyster sauce
1 tablespoon clear rice vinegar orcider vinegar
1 egg, beaten
Dash toasted sesame oil
2 spring onions (green), sliced lengthwise
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DIRECTIONS
Heat the groundnut oil in a wok, and when hot, stir-fry the ginger, chiles, mushrooms and turmeric for a few seconds. Add the bacon, and
cook for less than 1 minute. Add the red bell pepper, carrots, and bean sprouts and cook for another minute, then add the cooked chicken,
and stir well to combine.

Add the noodles, and stir-fry well, for 2 minutes, then season with the chiles, soy sauce, oyster sauce and vinegar. Stir to combine.

Add in the beaten egg, stirring gently until the egg is cooked through, less than 1 minute. Then, season with the sesame oil. Sprinkle over the
spring onions, and serve immediately.

Cook's Note: You could also add 6 ounces raw Tiger prawns(shrimp), shelled, and deveined. Add them to the pan, and cook for 1 minute, or
until they start to turn pink, right before you cook the bacon.
Notes
'Mee-fun' or 'rice noodles' made their way to Singapore via travelling Fujianese Chinese traders rice is predominantly grown in this sub-
tropical Chinese province. On Singaporean soil, rice noodles fused with ingredients like turmeric and curry powder used by other trading
Indians and local Malays and thus this delicious stir-fried rice noodle dish was born. It is a takeaway favourite all over the world and one of
my favourite brunch dishes. The bacon is not traditional but is a good substitute for Chinese char-siu roast pork. Don't let the long list of
ingredients faze you, it's worth it to create the layers of flavours!