It’s veggie time! Sing along with Mom and J. J. and have fun eating vegetables!
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Lyrics:

Peas, peas, it’s time to eat your peas!
Yes, yes, yes, I want to eat my peas!
Good, good! The peas are good for you!
Yay, yay, yay, I love them, oooh!
See, see, Teddy likes them too!
One, two, three! He ate them up, you see!
Ha! Ha! Ha! The peas are all gone now!
Yum, yum, yum, we like them, wow!

Carrots, carrots, it’s time to eat your carrots!
Yes, yes, yes, I want to eat the carrots!
Good, good! The carrots are good for you!
Yay, yay, yay, I love them, oooh!
See, see, Elephant likes them too!
One, two, three! He ate them up, you see!
Ha! Ha! Ha! The carrots are all gone now!
Yum, yum, yum, we like them, wow!

Squash, squash, it’s time to eat your squash!
Yes, yes, yes, I want to eat the squash!
Good, good! The squash is good for you!
Yay, yay, yay, I love it, ooh!
See, see, Monkey likes it too!
One, two, three! He ate it up, you see!
Ha! Ha! Ha! The squash is all gone now!
Yum, yum, yum, we like it, wow!

Beans, beans, it’s time to eat your beans!
Yes, yes, yes, I want to eat the beans!
Good, good! The beans are good for you!
Yay, yay, yay, I love them, ooh!
See, see, Mousie likes them too!
One, two, three! He ate them up, you see!
Ha! Ha! Ha! The beans are all gone now!
Yum, yum, yum, we like them, wow!

Broccoli, broccoli, it’s time to eat your broccoli!
Yes, yes, yes, I want to eat the broccoli!
Good, good! The broccoli’s good for you!
Yay, yay, yay, I love it, ooh!
See, see, Teddy likes it too!
One, two, three! He ate it up, you see!
Ha! Ha! Ha! The broccoli’s all gone now!
Yum, yum, yum, we like it, wow!


Watch Our Playlist: https://www.youtube.com/watch?v=D1LDPmYoYm4&list=PLT1rvk7Trkw6-eCetnOs60kLGdmcHhyj0

Enjoy more of our nursery rhymes and kids songs:
Please and Thank You https://youtu.be/ANChOA4SyL0
ABC Phonics Song https://youtu.be/wSSlwtED2Yg
I'm Sorry/Excuse Me Song https://youtu.be/BG7oqAQsv-k
Clean Up Song https://youtu.be/v1rBxf4VgaA
Sharing Song https://youtu.be/96fq4YmYjzQ
Happy Birthday Song https://youtu.be/ho08YLYDM88
Our Original ABC Song https://youtu.be/_UR-l3QI2nE

Nursery rhymes in English, canciones en inglés para niños, Comptines en anglais, Lagu-lagu anak berbahasa Inggeris, Musik Untuk Anak, barnvisorna på engelska, Músicas em inglês para crianças, Gyerekzene, Kinderlieder in Englisch, 英文兒歌, Písničky v angličtině, أناشيد أطفال باللغة الإنجليزية, अंग्रेजी में नर्सरी कविताएं, Barnerim på engelsk, Canzoni per bambini in inglese, Engelse kinderliedjes, Piosenki dla dzieci po angielsku, เพลงภาษาอังกฤษสำหรับเด็ก

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“FabChef – South” a culinary workshop was organized by Jindal School of Hotel Management (JSHM). This Cookery workshop was open for outsiders and students of JSHM. The workshop was ideal for those who wanted to master the art of Dakshin delicacies. The participants got to learn six South Indian snacks along with their classical accompaniments.

The chefs Mr Paul & Mr Nattar hail from the southern part on India. Because of this, the class got to learn the authentic way to prepare these items. The participants to got their hand dirty by patting the Kal Adas, dabbing the Oats Idly mix and dipping into the batter of Mysore Bonda. It took many trials and errors for all to perfect the art of pouring Appams.

It turned out to be a fun workshop. Everyone went away with a few finger-licking good recipes in their kitty!

Recipes
MYSORE BONDA
INGREDIENTS
All Purpose Flour - 1 Cup
Curd - 1 Cup
Rice Flour - 3 Tablespoons
Salt - 1 Teaspoon
Baking Soda - 1/4 Teaspoon
Chopped Green Chillies - 1 Teaspoon
Chopped Ginger - 1 Teaspoon
Cumin Seeds - 1/2 Teaspoon

METHOD:
Take 1 cup all purpose flour in a bowl and add rice flour, salt, baking soda and sieve.
Add cumin seeds, ginger, green chillies and mix.
Add curd and required water and mix
The shape of the bajji depends on the consistency of the batter .Rest for 30 minutes at least
For making the bondas, wet your hands and drop the batter slowly.
Heat oil sufficient for deep fry Flip and fry till they turn brown
Mysore bajjis are ready now




OATS IDLI

INGREDIENTS
Oats (instant oats/steel cut oats/rolled oats) - 1 cup
Rava (semolina) - 1/2 cup
Curd (yogurt) - 1/2 cup
Green Chillies, finely chopped - 3
Finely chopped Coriander Leaves - 2 tablespoon
Carrot, grated (approx. 1/3 cup)
Salt to taste
Water ( as needed) - 1 cup
1½ teaspoons Eno Fruit Salt (or 3/4 teaspoon baking soda)

For Tempering:
1 tablespoon Oil
1 teaspoon Chana Dal
1/2 teaspoon Urad Dal
1/2 teaspoon Mustard Seeds
7-8 Curry Leaves, chopped
1/2 teaspoon Cumin Seeds

METHOD:
Take oats in a kadai/pan and roast them for 4-5 minutes over medium flame.
Turn off the flame. Transfer roasted oats to a plate and let it cool for 4-5 minutes.
Grind them into coarse powder.
Heat oil in the same pan over medium flame. Add chana dal, urad dal, mustard seeds, chopped curry leaves and cumin seeds.
Saute until chana dal turns light brown. Add rava .
Roast it until it turns light brown. It will take around 4-5 minutes.
Add coarsely ground oats
Stir continuously and cook for a minute.
Transfer the mixture to a large bowl. Let it cool for a few minutes. Add curd, green chillies, finely chopped coriander leaves, carrot and salt to taste.
Add water (approx. 1 cup) as needed to make a medium thick batter. Let it rest for 15-20 minutes. Grease the idli plates/moulds with oil. After 15-20 minutes, check the consistency of batter.
Add Eno /baking soda
Stir continuously in one direction for a minute. Tiny bubbles will appear on the surface and the batter will increase in volume.
Pour prepared idli batter in each mould. Place the moulds in steamer & cover it. Steam it for 15 minutes over medium flame.
After 15 minutes remove the lid and check whether the idli is cooked
Carefully remove idli moulds from the steamer and let them cool down for 3-4 minutes. Remove the idlis from it using a spoon.
Oats Idlis are now ready for serving.



cool before blending.
Put it into the blender make it into a coarse powder.
Add salt to taste its ready to use.


APPAM

INGREDIENTS
300gm raw rice (Chawal)
2 ½ Cup Coconut grated
½ tbspn Sugar
½ cup cooked rice (Paka hua chawal)
¼ tsp Yeast
Salt

METHOD:
Soak the rice for 4-5 hours
Grind the rice, cooked rice, coconut to a fine thick paste
Soak the yeast and sugar in coconut water
When the yeast and sugar have dissolved add this to the rice paste
Ferment for 4-5 hrs and make appams in the appams skillet.


CHIRATTA PUTTU
INGREDIENTS
2 cups rice flour
3/4th cup to 1cup Grated coconut
½th - 3/4th cup Water
Salt as needed

METHOD:
In a large bowl, take the powder and sprinkle water on the flour (Be careful in mixing water. The perfect combination of water and rice powder gives the good result).
Add salt to taste and mix it thoroughly with hand. (It should be a bread crumb consistency and not form a dough.)
Clean a half coconut shell (cup shape) and make a hole in its eye’s portion (You can make it easier if you immerse the coconut shell in water for a day).
Boil the water in traditional Coconut shell. Fill a quarter of the coconut shell with coconut scrapings and the balance portion with the flour. Fix the filled coconut shell on top of the cooker lid, when it starts steaming. Spread a wet cloth over the coconut shell to prevent steam escaping through the sides and cover it with a plate
Steam it for 10 minutes.
When cooked, remove coconut shell & Serve hot
Serve hot with Kadala Curry

https://jshm.co.in/2019/03/17/fabchef-south-culinary-workshop-at-jshm/

https://jshm.co.in/
Date: 26th February 2019
Venue: Terrace Garden of Jindal School of Hotel Management, Vadodara
Occasion: Sustainable pop-up restaurant “Dholakpur”
Hosts: Final year students of 3 year BBA in Hotel & Tourism Management

Third-year students of BBA in Hotel & Tourism Management took up the challenge of creating a commercial pop-up restaurant for one day. The event was a part of their Gastronomy Course assessment.

The pop-up restaurant was a sellout and an enthralling Culinary experience for all the customers.

The terrace of the college was the venue. The elements that made this pop-up a success were:

1. Sustainable Menu: The vegetables and the herbs were sourced directly from the farmers. No processed food was used; resulting in lesser carbon footprints

2. Wow factor: The decor was traditional and eco-friendly. Homegrown microgreens, earthenware, reusable dry flower arrangements and local linen made the decor truly green without compromising on the rich look & feel.

3. Saving Electricity: The event was lunch in the open terrace. The venue was tactfully chosen for its natural light & breeze.

4. Attractive Pricing: The entry fee of Rs.200/- made the meals affordable to all. Because of this smart pricing ensured that the pop-up restaurant was a sell-out. The price was all-inclusive for the unlimited meal.

5. The U.S.P: Natural leaf plate and clay glassware gave a unique flavour to the food items. Even the water from the eco wash was reused to water plants. The guests experienced eating with hand. This resulted in the saving of water.

6. Responsibility: Food quantity was carefully planned to reduce wastage. The little bit of leftover was handed over to the needy. All the waste was disposed into the in-house compost bin,

With such responsible students, the future of our planet is in good hands!
https://jshm.co.in/2019/02/27/sustainable-pop-up-restaurant-a-case-study/

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How a make a perfect espresso shot
1. Even before we begin the process of espresso, the machine needs to be warmed up. A typical coffee machine will tale between 15-20 minutes to warm up. Prepare the machine by taking out a few empty shots before the first brew.
2. The first step is to ensure that the coffee is ground just before brewing. Coffee ground for an espresso machine is much finer than coffee brewed in a drip system.
3. A double shot of espresso will require a dose of 15-18 grams of coffee powder.
4. The second step is to tamp the coffee powder. For the perfect tamp, one needs to keep the elbow at 90 degrees and apply firm pressure. The idea of the tamp is to even out the coffee powder. The tamping is integral for good espresso as this step will ensure a consistent flow of hot water through the coffee powder.
5. Fix a double portafilter into the machine. Place two pre-heated espresso cups underneath. Initiate the pull and time for 25 seconds.
6. If the tamping and the temperature of the water is correct, a rich crema will form on top of the glass.
7. Mix the crema before drinking or serving. Enjoy your perfect espresso shot!

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Dholakpur - A Case study on how to do a successful Pop-up Restaurant!

Third-year students of Jindal School of Hotel Management took up the challenge of creating a commercial pop-up restaurant for one day. This was a part of their Gastronomy assessment.

The pop up was a sellout and a culinary experience for all the customers.

The terrace of the college was the venue. The elements that made this pop-up a success were:

1. Unique Food: The students took up the challenge to create an international menu from local ( Gujarati ingredients)
2. Wow factor: The decor was traditional. Low seating, traditional welcome, clay vessels, mud art and the colourful Bandhani & Patola turned the terrace into a warm & cosy restaurant.
Entertainment: Live light music and dholak by the students of Tabala section of MS university added to the evening's attraction.
Attractive Pricing: The meals were priced at an affordable rate of Rs.500. This ensured that the event was sold out. Mocktails were priced separately.
The U.S.P: The dessert was aptly named "Chitrakala". This item was a live food art by the budding chefs of JSHM. The dish consisted of finely balanced 12 items to provide the perfect finish to the meals.
Team Spirit: No event can be successful without teamwork. This was in abundant display in the students of JSHM.

With so much thought and effort gone into the pop-up, the event had to be a success!
https://jshm.co.in/2019/02/25/dholakpur-a-case-study-on-how-to-do-a-successful-pop-up-restaurant/

Before you get into the recipe of Cilbir and how to make this Turkish poached Eggs a bit of history behind this video.
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Jindal School of Hotel Management, Vadodara, conducted a pop-up egg cookery competition on 6th December 2018. The challenges were stiff with limitation on service time and a small basket of ingredients.
The challenges usually bring out the best in our students. Today was no exception! We had two winners instead of one. The winning dishes were creative, yummy and beautifully presented.
Budding Chef; Nishar Diwan, a final year student of 3 Year Degree in Hotel Management created the featured Dish in the Video: Cilbir – A Turkish Styled Poached Egg.
Preparation Method
Step 1: Prepare a spiked up yoghurt by adding garlic and seasoning to Greek Yoghurt.
Step 2: Poach the egg for 3 minutes in a liquid which is just reaching simmering point
Step 3: Place the poached egg on the yoghurt
Step 3: Prepare a spicy butter sauce using butter, garlic, chilly powder and your favourite spices.
Step 4: Pour the butter sauce over the mixture.
Step 5: Enjoy with toasted garlic bread.
Do leave a word of encouragement for Nishar Diwan, if you have enjoyed this recipe.
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Detailed Recipe
1. Make poaching liquid using water, lemon juice & maintain the temperature just below simmering point.
2. Swirl the poaching liquid & break an egg carefully into it. Make sure that the egg white do not make strings. Use a perforated spoon to pick up the poached egg.
3. Prepare a Greek Yoghurt base by adding salt and grated garlic to yogurt. It Greek yougurt is not available, strain any yogurt and grate a clove of garlic into it.
4. Place the poached egg on the prepared yoghurt.
5. In a saucepan add butter, garlic, red chilly powder and your favorite spices.
6. Pour the yoghurt sauce over the egg and yoghurt plate.
7. It’s now time to add herbs or sauces of your choice to give a personal touch to this Turkish poached egg.
8. Prepare garlic toast and serve on the side.
9. Enjoy the delicious Cilbir

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How to Make Chicken Roulade - By JSHM
Chicken Roulade is a classic chicken dish where chicken breasts are stuffed with cheese and vegetables. Follow Dhaval Mehta, one of our students, as he prepares this tasty dish in our kitchen.

Full Recipe of Chicken Roulade-

Pre-heat the oven to 170-degree Fahrenheit.
1. Flatten the chicken breast using a meat hammer. You may also use a rolling pin. Make sure that the chicken breast is kept in between sheets of plastic.
2. Arrange the sliced vegetables and cheese on the flattened chicken breast. By sauteing the vegetables, you can enhance the flavours of stuffing. Zuccinni, Carrots & spinach are our favourite stuffings. Feta can be added if you like a cheesy bite.
3. Roll the chicken breast tightly.
4. Tie using the butchery thread. Be conservative with the amount of thread used.
5. Pan sear the Chicken Roulade.
6. Arrange mirepoix on the baking tray and place the Chicken Roulade.
7. Bake in the oven at 170°C.
8. Slice the Roulade and serve with the brown sauce.

Hope you liked this simple recipe of Chicken Roulade
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Students of Jindal School of Hotel Management extraordinarily celebrated International Chefs day 2018. They did what chefs do best - Feed people and touch their hearts. On this day they decided to feed 150 needy children.

Celebrations began the previous night with the final year students preparing the fruitcake, and they had a lot of fun doing so. The international Chefs day ( 20th October) started early with the cutting and chopping of vegetables for the Dum Biryani. Tangy raita and spicy papad were prepared as accompaniments. Finally, the all-important infusion of charcoal Dum flavour was done.

With the help of the NGO Robin Hood Army, the students of Jindal School of Hotel Management then went into the interiors of the city to feed the needy children. The budding chefs displayed great compassion in their act of service.

The day finally concluded the sound of empty vessels group selfies and brought Smiles on everyone's faces. Just the way International Chefs day should end!

www.jshm.co.in - Students competed hard to claim the best kitchen band trophy in the kitchen music competition conducted at Jindal School of Hotel Management, Vadodara.

Bands from Student bodies and staff members invented creative ways to impress the judges in this kitchen band competition. While few groups focused on creating drum-like beats, others relied on water-filled vessels to recreate xylophone sounds. Some bands even went to the extent of singing to mesmerise the audience.

The enthusiastic response from the Student body was all the encouragement that the participants needed. A total of Eight bands competed in this event. The kitchen instruments used varied from a simple fork to the kitchen dustbin.

Judges scored the teams based on the stage presence, rhythm, variety of instruments used and audience applause.

Choosing just one winner from these fantastic performances was tough. The scale finally tilted towards Masti-Khor band due to the loud applause this kitchen band received from the students of the Jindal School of Hotel Management.