CULINARY

E-BOOK
2ND
EDITION
BY - Mistee
 COOKBOOK
o Hot Curd Rice
o Fruits Chocolate Overnight Oats
o Srilankan Delicacy – Kottu Roti
o Mulligatawny
o Dal Makhani
o Dill Marinated Grilled Yellow Fin Tuna
o Golden Pumpkin & Coconut Soup
o Fresh Kapenta Stew
o Goulash
A Recipe has no soul, until you, as a cook,
bring soul to the recipe….
I am Chef Nittin Jain, Executive chef of Sun
Siyam Vilu Reef. In this 2nd Edition of the
book, I would like share my concept about
food.
Food equals to Satisfaction. Food has the
power to rejuvenate soul & mind together.
Sometimes, My innovations on the food and
recipes are also inspired by my own
satisfaction. I cook food as per my palate
needs. Then I serve it to my guests and their
positive feedbacks inspires me to promote
my recipes.
Among all different versatile cuisines, I love
Thai food a lot. The freshness of various
ingredients such as Kafir lime, coconut milk,
galangal sooths my palate.
Turn the Next Page to get the recipe of my
recent innovation.
 HOT CURD RICE
HOT CURD RICE || OWN TWIST || GO LIGHTER , FEEL BETTER || NJ -SIMPLY CULINARY BY
CHEF NITTIN JAIN
• Method • INGREDIENTS - 02 PORTION

1. BOIL RICE BASMATI - 01 CUP

• 1. Heat oil, tampered mustard seeds 2. SMOOTH CURD - 01 CUP
and curry leaves , add asafetida. 3. VEGETABLE OR CHICKEN
STOCK - 02 CUP
4. GARLIC CLOVE - 01 NUMBER
5. GINGER CHOPPED - 10 GMS
• 2. Sauté chopped ginger garlic. 6. CURRY LEAVES CHOPPED -
05 GMS
7. BABY SPINACH - 20 GMS
• 3. Add vegetables or chicken stock , 8. MUSTARD SEEDS - 1/4
TEASPOON
reduce 25 % , add smooth curd. 9. SALT TO TASTE
10. GREEN CHILI CHOPPED - 02
NUMBER
• 4. Add seasoning, chili, spinach 11. ASAFOETIDA - 1/8
TEASPOON
12. CHOPPED CILANTRO AS
PER TASTE
• 5. Garnish with fresh coriander
 FRUIT PARFAIT
FRUITS CHOCOLATE OVERNIGHT OATS || BREAKFAST SUPER FOOD ||
KIDS EDITION || NJ-SIMPLY CULINARY BY CHEF NITTIN JAIN
• METHOD Ingredients - 02 portion
• 1. Soaked oats overnight in almond milk .
• 2. Add coco powder, maple syrup or honey , mix it
½ cup rolled oats
well.
⅓ cup almond milk, or
preferred milk
¼ cup plain yogurt
• 3. Add smooth curd, chopped fruits, raisin or nuts 1 teaspoon maple syrup
• 4. Rest 01 hour. 1 teaspoon cocoa
powder
• 5. Garnish with chopped fruits or nuts
Mix fruit fresh, diced.
02 teaspoon-soaked
• Serve chilled raisin
 Talent can find its way to success.
I am Chef Chaminda, Sous Chef at Sun
Siyam Vilu Reef. I still remember the days
when I stepped into this industry as a
kitchen helper, that was 25 years
ago,1997. In the age of 19, to support my
family from financial crisis joined as a
Kitchen Helper. But my dedication &
talent raised me in my career.
When I wore the Chef coat for the first
time, I understood the value and pride of
this profession. The standard and
sophistication.
Today, what really makes me feel proud
is to see my son as a Chef. For him I am
his role model.
I hope someday I can serve people on
my own restaurant.
KOTTU ROTI
A SriLankan Delicacy

Ingredients Kottu Roti
* 2tbsp vegetable oil
* ½ medium onion
* 1 tbsp minced. garlic. About 3 garlic
cloves
* 1 tbsp minced ginger
* large chilly(bell peppers) halved and
sliced.
*1 cup sliced leeks washed, white part only
*¼ of a cabbage
*½ tsp cayenne pepper leave it out if you
prefer a mild kottu
*2 heaped cups of shredded chicken
leftover chicken curry. Or rotisserie chicken
*½ cup leftover curry sauce. use the curry
spices below
*1 cup grated carrots
*3 eggs
*1 cup shredded cheese optional - for
chicken and cheese kottu roti
*Salt and pepper
* 6 pieces. chopped godhamba Roti or flour
tortillas.
Curry Spices For Kottu
*1 tbsp Sri Lankan curry powder
*⅓ cup chicken stock
*¼ tsp black pepper
*½ tsp cayenne pepper for a spicy version
*½ tsp ground cinnamon.
• METHOD
• In a large wok or non-stick pan (12 inch), heat the vegetable oil over medium-
high heat. When the oil is heated, add the onion and sauté until softened. Add
the ginger and garlic and sauté for a few seconds. Do not let them burn.
• Add all the vegetables (except for the carrots) and a generous pinch of salt
and stir-fry for a few minutes. Add the chicken, cayenne pepper and the curry
sauce and stir-fry until the vegetables are just starting to soften. If you don't
have leftover curry sauce, then add the ingredients for the curry spices given
in the recipe.
• Add the carrots and mix them in. Whisk the eggs together in a bowl, and
season with a pinch of salt. Create a well in the middle of the vegetable mix
and add the eggs into this well. Let the eggs cook while scrambling them.
When the eggs are almost cooked, you can mix it with the vegetables and
chicken. Taste and season with salt.
• If you're making chicken and cheese kottu roti,
• Add the shredded roti and mix through with the vegetables and chicken. Mix
frequently until the shredded roti is completely coated with the all the spices
and curry sauce. Cook for about 5 minutes.
• Serve while hot with extra leftover curry sauce。 the chili peppers if you want it
less spicy. You can reduce the amount of chili peppers used, but don’t omit
them as they add flavor.
• （ godhamba roti) homemade paratha roti. These roti are almost identical to
godhamba roti. If you cannot find these roti, then you can use FLOUR tortillas
instead. The chicken with cooked beef or extra vegetables for different
versions.
 Still, I can call myself a Young Chef. It haven’t
been long in this industry; I am 27 years old and
started my career 5 years back.
What made me a Chef! The urge of travelling
the world. Specifically, this culinary industry has
lot of scope for travelling the world.
Initially my family didn’t support me on this, but
later they realized Chefs have immense
gratitude and honor in society.
My uniform is my Identity, I want to gain
knowledge and pass on to the generation
behind me. I try to work hard for a successful
career.
Oh! Let me introduce myself, I am Sandeep
Singh Rana an Indian Chef, working in Sun
Siyam Vilu Reef, Maldives.
 MULLIGATAWNY
This Mulligatawny Soup is a traditional curry soup with origins in Indian cuisine
and it's deeply satisfying, comforting and delicious.
•Method Ingredients
 STEP 1 800g Toor dal
• Heat the oil in a casserole dish and fry the curry leaves, 50ml oil
onion and celery with a pinch of salt for 10-12 mins, or 50g onion, finely chopped
4 celery sticks, chopped
until softened and translucent. Stir in the carrots, garlic,
100 g carrots, peeled and chopped
ginger and apple, and Toor dal cook for 1 min more. Stir 50g garlic cloves, chopped
through the curry powder, cumin, turmeric Add the stock 20g ginger, peeled and grated
season to taste. Reduce to a low simmer, cover and cook 100g green apple, cored and chopped
for 40 mins. 30g curry powder
30g ground cumin
 STEP 2 50ml lemon, juiced
½ small bunch of coriander, shredded
• Blitz the soup until smooth with a blender then add 30g curry leaves
coconut milk powder(mixed first with water and then put 10g green chilli
in soup). Check for seasoning and put coriander and 10g turmeric
serve with rice and lemon wedges(rice put in soup bowl) 30g salt
& garnish with remaining coriander and Rogan. 100g coconut milk powder
• 20g coriander
 DAL MAKHANI
Dal makhani is a popular North Indian dish where whole black lentils & red kidney
beans are slow cooked with spices, butter & cream.

• Ingredients for Dal Makhani
1. Whole black gram (sabut urad) 1 1/2
cup
2. Red kidney beans (rajma) 4
tablespoons
3. Salt to taste
4. Red chilli powder 1 teaspoon
5. Ginger grated or chopped 3-inch
piece
6. Butter 7 tablespoons
7. Oil 3 tablespoon
8. Cumin seeds 2 teaspoon
9. Garlic cloves chopped 10
10. Onion chopped 2 large
11. Green chillies slit 4
12. Tomatoes chopped 6 medium
13. Garam masala powder 2 teaspoon
o Method
o Pick, wash and soak sabut urad and rajma overnight in three
cups of water. Drain.
o Pressure cook sabut urad and rajma in three cups of water
with salt and half the red chilli powder (you can add half the
ginger too if you wish) for three whistles in a pressure cooker.
Open the lid and see if the rajma is totally soft. If not cook on
low heat till the rajma becomes totally soft.
o Heat butter and oil in a pan. Add cumin seeds. When they
begin to change colour, add ginger, garlic and onion and
sauté till golden
o Add slit green chillies, tomatoes and sauté on high heat. Add
the remaining red chilli powder and sauté till the tomatoes
are reduced to a pulp.
o Add the cooked dal and rajma along with the cooking
liqueur. Add some water if the mixture is too thick. Add garam
masala powder and adjust salt.
o Simmer on low heat till the dals are totally soft and well
blended &Serve hot.
 I didn’t choose this profession; this
industry chose me.
I wanted to be an Army Officer but
unfortunately, I wasn’t selected. Then I
had decided to get through the
hospitality sector.
When I became a Chef, I realized that
there’s no difference between an Army
Officer and a Chef because they protect
their nation, and chef’s does the same in
the name of food.
Traveling was one of my hobbies, and in
this profession, I could fulfill all the dreams
I thought of.
This industry helped me gain knowledge,
develop skill, serve this society on
purpose, experience culture.
My Motto – Work hard, success will find its
way.
- CHEF BHUWAN CHANDRA
 DILL MARINATED
YELLOW FIN TUNA
Pumpkin Fondue II Own Style Ratatouille II Dill Beurre Blanc
 INGREDIENTS: - 01 portion

FOR MARINATION: -
• METHOD:
TUNA-140GM
Lime Wedges -2 each
Salt & pepper-to taste. • Yellow-fin tuna: -
Chop dill -5gm
Olive oil – 5 m Marinate yellow-fin tuna lemon juice and salt & pepper with dill
ROASTED EGG PLANT RATATOUILLE
Eggplant -100gm
leave. heat the pan with olive oil. grill tuna steak nicely of both
Red cherry tomato -3 each sides, after that cook tuna in preheat oven 150*c for 5 minutes.
Tomato sauce – 3 tablespoon
Black olive -20 gm • Eggplant ratatouille: -
GARLIC -5 gm
Onion – 5gm Heat a pan add olive oil and sautéed onion garlic till golden
Butter – 5 gm brown. add cherry tomato and olives sauteed for 1 minute. add
Olive oil – 10 ml tomato sauce cook for 2 minutes. finish with full cream, butter,
Salt & pepper – to taste.
Basil leaves- 5 gm.
olive oil and salt &pepper.
Pumpkin puree • Pumpkin puree: -
Pumpkin puree- 100 gm
Butter – 5gm Heat the pan and add full cream little cook then add pumpkin
Olive oil – 10 ml
Full cream 50 ml puree cook it for 2 minutes. Finish with butter and olive oil and salt
Salt & pepper – to taste. and pepper to make it smooth.
Dill butter sauce
chop dill- 10 gm • Dill butter sauce: -
chop onion- 5 gm
chop garlic- 5 gm Heat the pan with olive oil add onion and garlic sauteed. Add full
olive oil – 5ml cream cook it slow heat for 2 minutes. After 2-minute finish with
butter – 10gm butter, olive oil, chop dill and salt & pepper.
full cream – 100 gm
salt & pepper – to taste. •
GOLDEN PUMPKIN
&
COCONUT SOUP
INGREDIENTS: FOR 5 METHOD:
PORTIONS
IN A LARGE PAN POR DICE PUMPKIN, BAYLEAF, THYME, GARLIC PEELED
WHOLE, BLACKPEPPER , ONION, CINNEMON STICK, SALT, OIL AND
1. DICE PUMPKIN – 500GM MARINDE ALL THE INGRIDIENTS.

2. BAYLEAF – 2 EACH
PLACE IN THE ROASTING PAN AND PUT IN THE PREHEATED OVEN 150*C
3. THYME 50GM FOR 30 MINUTES.
4. GARLIC PEELED WHOLE – 3 PCS
5. BLACK PEPPER WHOLE – 5 PCS
AFETR THAT REMOVED BAYLEAF, BLACKPEPPER, CINNEMON STICK.
6. ONION 20GM
7. COOKING OIL - 100ML
8. CINNEMON STICK – 2PCS BLANDER ALL THE ITEMS ALONG WITH VEGETABLE STOCK, BLEND
UNTIL COMPLETELY SMOOTH.
9.SALT TO TASTE
10. ALMOND FLAKS – 10GM IN A LARGE SAUCEPAN, HEAT COOKING OIL MEDIUM HEAT. ADD THE
SMOOTH PUREE MIXTURE AND ADD THE COCONUT MILK, LOWER HEAT
11.COCONUT MILK – 150 GM TO MEDIUM – LOW AND LET SIMMER FOR ABOUT 5 MINUTES.
12. VEGETABLE STOCK – 500 ML
SERVE WARM. GARNISH WITH ALOMND FLAKS AND COCONUT CREAM.
RECIPES BY THE
HOME-COOKS
 NANCY
KAPESI
I am from Zimbabwe. I
am a Food Technologist
by profession. I am
currently working as a
Food Safety Auditor
and Trainer in the
hospitality industry in
the Republic of
Maldives.
FRESH KAPENTA STEW
Fresh Kapenta Stew Recipe
Take fresh kapenta, pat dry with paper
towel
Heat enough oil to cover the base of a
frying pan
Fry Kapenta in oil, gently turning to
prevent them from crumbling up
Add chopped onions fry until
translucent,
Add garlic, spices of choice
Add finely chopped onions
Fry until onions are well cooked, add a
thickener of choice (tomato & onion
soup), add a little bit of water and
leave to simmer briefly
Sadza
• Sadza is the staple food of Zimbabwe and usual cooked using white
maize mealie meal
1. Switch on the stove
1. Make a think paste of polenta with cold water in a pot with an
extended handle
2. Add some boiling water to the thick paste of polenta to make a thick
gel that will simmer gently under heat
3. Allow to simmer for at most 15minutes
4. Add more Polenta in very small quantities each time until a desired
texture is formed mixing gently each time (Zimbabwean sadza
usually very thick)
5. Allow to stand on the stove for at least 3 minutes
• Optional: You may add butter/salt to taste though Zimbabwean sadza
is cooked with just mealie meal.
• Serve sadza with Stewed fresh kapenta and fried cabbage.
 PETER DOMSIK
&
LILI ADRIENN SZABO

A Couple from Hungary

 LÁNGOS
A typical Hungarian food. It is a deep-fried flatbread
 Ingredients: • Preparation time 30 mins
• Until finish 4 hours
1.5 kg shin of veal/beef
60 dkg of potatoes
50 dkg of carrot • How to cook:
30 dkg of turnip/parsnip • Chop fine the bacon and the onion. Peel the
10 dkg of bacon vegetables and chop. Chop the veal into finer cubes.
5 pieces of middle-sized onion Put the bacon into a bowl - bogrács (traditional
4 pieces of tomato Hungarian bowl - please use foogle), and when it
ease the fat, take out the fried bacon pieces. Put the
4 pieces of paprika - means bell onion on the fat, braise it, then put the paprika and
pepper or some pepper which is tomato. Put salt on it (try is it good for your taste) and
not spicey parch them. Flavor it with crushed garlic pepper,
3 dkg of garlic caraway seeds and paprika powder. Put the meat
2 soup spoon of red paprika into the bowl and water to cover everything. After
that add the parsley and leaves of celery. When the
powder meat is half ready add the remaining vegetables.
1 boquet of parsley Cook on medium fire, meanwhile taste it and add
1 boquet of green leaves os celery more salt/pepper/caraway seeds if it needed. When
Salt about after 3 hours of cooking is ready put it into
Pepper small bowls or plate.
Caraway seeds • Have a good appetite!
 We Create Love in the name of
Food

Chef Sandeep
Chef Nittin Chef Mistee
Chef Chaminda Chef Bhuwan

Culinary Warriors
If you came to the end of this book, you
must be wondering who is behind those
words & sentences.
Let me introduce myself to you, I am
Mistee, Kitchen Admin & A Chef of
Sun Siyam Vilu Reef. I was 16 when
I decided to be a chef, graduated from
a hotel management institute , I first
stepped into the industry 2019.
I worship my profession, Till date while
wearing my chef coat, I feel
goosebumps, it depicts sign of pride.
I believe Chefs are real life warriors
defeating unseen wars.
Author - Mistee
 To Be
Continued.......