YOUNG CHEF RAM KHAWAS DOES WONDERS IN BAKERY, A JOURNEY FROM RISHIKESH TO LOS ANGELES (PART-1): A REPORT BY KHATIBAH REHMAT.

A young boy named Ram Khawas who later turned out to be a chef was working in a local bakery during his college time and belongs to a peaceful city, Rishikesh in Uttarakhand-India. He used to see his mother cooking delicious food for the entire family since childhood, so he had decided to become a chef one day. His mother was a very progressive lady, she always inspired him to explore the gastronomic world to create a difference. Ram Khawas became Chef Ram Khawas when he completed his culinary studies in the year 2008 and joined Piccadilly Hotel as a trainee. He had to face umpteenth challenges in his early career as he wanted to work with the bakery team but, had to begin with the scratch for not having prior experience in baking.

Chef Ram had spent countless hours researching recipes, experimenting with different ingredients and perfecting his baking skills. It wasn’t easy, but the determination and passion within himself kept him going. Chef Ram has the power to quickly grasp new ideas and concepts to develop innovative and creative solutions. Not just this he has the ability to be able to work well on his own initiative and can demonstrate the high levels of motivation required to meet even under significant pressure, he possesses a strong ability to perform effectively. Well, we have more to know about the young bakery Chef Ram Khawas in the rest of his upcoming interviews with REFT Today, but for now enjoy and bake his recipe at home or at your workplace, till then keep reading REFT Today: https://www.refttoday.com.

CARROT HALWA CAKE WITH CARDAMOM MAVA PARFAIT:

RECIPE:

INGREDIENTS:

FOR CARROT HALWA CAKE:

2 cups all-purpose flour

1 cup of grated carrots

1 cup granulated sugar

1/2 cup oil

4 eggs

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cardamom

1/2 teaspoon ground cinnamon

FOR CARDAMOM MAVA PARFAIT:

1 cup mava (reduced milk)

1/2 cup granulated sugar

1/4 cup milk

1/4 teaspoon ground cardamom

1/4 teaspoon saffron threads.

INSTRUCTIONS:

FOR CARROT HALWA CAKE:

1. Preheat the oven to 180°C (350°F).
2. In a mixing bowl, combine flour, baking powder, baking soda, ground cardamom and ground cinnamon.
3. In another bowl, combine grated carrots, granulated sugar, oil and eggs.
4. Mix the dry ingredients with the wet ingredients until well combined.
5. Bake the cake for 30-40 minutes or until a toothpick inserted comes out clean.

FOR CARDAMOM MAVA PARFAIT:

1. In a pan, combine mava, granulated sugar, milk, ground cardamom and saffron threads.
2. Cook over medium heat, stirring constantly, until the mava thickens.
3. Allow the parfait to cool before assembling the dessert.

LAYERING:

3 cup Mascarpone cheese 

1/2 cup Icing sugar

1/2 teaspoons Salt

ASSEMBLING:

1. Once the cake is completely cool, spread a layer of mascarpone cheese on top of the cake.
2. Mix the mascarpone cheese with a little sugar, vanilla extract and whipped cream to create a smooth and creamy layer.
3. Repeat the layers one more time, ending with a layer of cake on top.
4. Garnish with apple sorrel leaf.
5. And cut the parfait half moon shape and top with Candied carrot.

SERVE COLD.

INTERVIEWED AND PICTURES COURTESY: CHEF RAM KHAWAS.

INTERVIEW TAKEN BY: KHATIBAH REHMAT (Senior Journalist).