recipe book

PRAWNS EXOTICA

Prawns, shelled and deveined 800gOnions, chopped 150gGarlic flakes 10gGinger juliennes 10gGreen chilies, slit 2noCream 300mlOil 60mlMustard seeds 3gGreen cardamom 4noMace 5gCurry leaves 2noSalt to tasteFresh coriander, chopped 20g

1. Heat oil in a nonstick pan. Add mustard seeds, cardamom and mace, sauté till they crackle.2. Add chopped onions, garlic, ginger and green chilies. Cook till onions are soft. Add salt.3. Place the prawns in an oven proof dish and pour the prepared mixture on top of the prawns.4. Add curry leaves and cream to the mixture.5. Seal the dish with aluminum foil and cook in a preheated (175° C) oven for 25 minutes.6. Remove from oven, garnish with chopped coriander and serve hot, accompanied by any Indian bread.

MASALA FRIED FISH

Frying fish is classically Indian, although it does not always spring to mind when thinking of Indian food.

Fish fillet 8noGround Turmeric 15gFlour 30gBlack pepper powder 3gChili powder 5gCoriander powder 5gGarlic clove, crushed 1noGaram masala 10gOil for fryingSaltLemon, wedges 4no

1. In a shallow dish combine the turmeric, flour, salt, peppercorn, chili powder, coriander powder, garlic and garam masala. Mix well.

2. Fill a deep frying pan or karahi with oil and heat.3. Coat the fish fillet in a spice mix until well coated.4. Deep fry the fish fillet for about 3-5 minutes, turning often until the fish flakes with the fork. Drain on

paper towel.5. Serve sprinkled with chili powder, garnished with lemon wedges, and accompanied by a selection of

pickles and chutney.

KARAHI CHICKEN

A karahi is an extremely versatile two handled metal pan, similar to a wok. Food is always cooked over a high heat in a karahi

Chicken, cut into 8 pieces 1noOnion, chopped 100gTomatoes, chopped 300gGarlic cloves, chopped 3noCapsicum, diced 100gWhole dry red chilly 4noCoriander seeds 10gGaram masala 20gFresh coriander, chopped 20gChicken stock 200mlGhee 50gSalt

1. Heat the ghee in a karahi and add crushed red chilly and coriander seeds and cook for a minute. Add garlic and onion. Stir for about 4 minutes until the onion is golden.

2. Add tomatoes and cook till masala leaves oil.3. Add the chicken and cook over high heat , stirring occasionally, for about 5 minutes.4. Add capsicum sauté for 2-3 minutes. Add the stock and salt and simmer for 10 minutes, until the sauce

has thickened and the chicken is tender.5. Add fresh coriander and garam masala and serve with naan or chapatti.

SHAHI MURG

Shahi murg is a traditional curry cooked in yoghurt by a slow cooking method that is used to make many sauces in India

Chicken (cut into 8 pieces) 8 piecesCurd 350mlOnion, sliced finely 100gHeavy cream 120mlCumin seeds 5gCoriander seeds 5gGhee 30gAlmond paste 25gGaram masala 5gCloves 3noGreen cardamom, seeds 3noBay leaf 1noSultanas 60gFresh coriander 25g

1. Grind together the cumin and coriander seeds2. Heat half the ghee in pan and cook the onion over medium heat for 15 minutes, stirring occasionally,

until the onion is very soft and sweet.3. Meanwhile, heat the remaining ghee in a frying pan and brown the chicken pieces. Add to the onions.4. Add the ground cumin and coriander, salt, yoghurt, cream, almond and garam masala.5. Bring to a gentle simmer, and add the cloves, cardamom, bay leaf and sultanas.6. Simmer for 40 minutes until the chicken tender and the sauce has reduced and thickened.7. Serve garnished with fresh coriander.

Amras ke aloo

This dish belongs to khorma family. It is mildly sweet ,sour and creamy

Potatoes 500 gmsOnions ground 3Ginger paste ½ teaspoonGarlic paste 1/2 teaspoonTurmeric powder ¼ teaspoonRed Chilli powder1 teaspoonCloves 2Green cardamoms 2Caraway seeds ¼ teaspoonGreen chillies each broken into 2Water melon seeds 1 teaspoon (slightly roasted and ground to a paste)Musk melon seeds1 teaspoon (slightly roasted and ground to a paste)Yoghurt whisked 1 cupFresh cream 2 tablespoonsSaffron a pinchPulp of ripe mangoes 1/2 cupLemon juice 01 lemonCaraway seeds ¼ teaspoonPeppercorns 1 teaspoon Seeds of two green cardamoms all ground togetherCloves 2Oil for frying

Sal t to taste

1. Boil the potatoes. Cut into medium- small pieces and fry till golden brown.2. Remove all but I cup oil and reheat the oil.3. Put in the whole spices i.e caraway seeds, cloves and cardamom.4. After about a minute add the onions and fry till golden brown.5. Add ginger garlic salt turmeric and red chilli powder and fry a little6. Add the fried potatoes7. After 2-3 minutes add yoghurt and the ground musk and water melon seeds8. Stir and cook for a few minutes over medium heat uncovered.9. Add alittle water if required10. When the yoghurt is cooked add the mango pulp, fresh cream,saffron, green chillies, ground

spices and the lemon juice.11. Cook for a minute or two and remove from the heat.12. Serve hot.

Laal maas

Lamb in fiery Rajasthani chili gravy

Lamb cut into 1.5’’ chunks 1kgWhole dried red chilies 5noGhee 120gGarlic, chopped 60gOnions, chopped 200gGreen cardamom 5noBlack cardamom 5noCumin seeds, crushed 2gYoghurt 250mlCoriander powder 15gTurmeric powder 3gFresh coriander, chopped 10gSalt

1. Whish yoghurt in a bowl, add deseeded red chilies, cumin, coriander powder, turmeric and salt, mix well and reserve for 10 minutes.

2. Heat the ghee in a handi, add garlic and fry over medium heat until light golden, add onion , green cardamom, black cardamom and fry until onion golden brown.

3. Add meat, increase to high heat stir fry to sear for 2-3 minutes. Remove pan from heat, stir in yoghurt mixture, return pan to heat and fry over medium heat until the liquid had evaporated.

4. Add water (approx 1 litre), bring to boil, reduce to low heat, cover and simmer, stirring occasionally, until the meat is cooked and the gravy is of thin sauce consistency.

5. Remove and adjust seasoning. Garnish with coriander.

Tarka dal

This is just one version of many dals that are served throughout India.

Ghee 30gOnion, sliced 100gMustard seeds 5gGarlic cloves, crushed 2noFenugreek seeds 5gGinger, grated 10gRed lentils 125gTomato puree 30gTomatoes, chopped 150gLemon juice 5mlFresh coriander 10gGreen chilly, chopped 1noChili powder 3gGaram masala 3gSalt Water 600ml

1. Heat half the ghee in a large sauce pan, and add onions. Cook for 2-3 minutes over a high heat, and then add mustard seeds. Cover the pan until the seeds begin to pop.

2. Add the garlic, fenugreek, ginger and salt.3. Stir once and add the lentils, tomato puree and water and add simmer gently for 10 minutes.4. Stir in the tomatoes, lemon juice and coriander add simmer until lentils are tender.5. Transfer to a serving dish. Heat the remaining ghee in a small sauce pan until it starts to bubble. Remove

from the heat and stir in the garam masala and chili powder. Immediately pour over the tarka dal and serve.

Chicken handi

Chicken (thighs), boneless 800gSaffron 01gOil 75gGarlic, chopped 30gOnion, sliced 90gCinnamon 1’’ stickCloves 10gGreen cardamom 4noGinger paste 20gGarlic paste 20gYellow chili powder 3gChicken stock 500mlSalt

1. Cut chicken into small pieces.2. Soak saffron in a spoonful of water for 10 minutes. Crush and keep aside.3. Heat oil and add garlic. Sauté till brown. Add the onions and sauté till light brown.4. Add cinnamon, cloves and cardamom and sauté till onion golden brown.5. Add the ginger and garlic pastes, chicken, salt and chili powder. Stir for 3-4 minutes. Add chicken stock

and bring to boil. Cover and simmer till chicken tender.6. Remove from heat. Take out the chicken pieces from the gravy. Strain the gravy and grind.7. Cook the gravy till it is reduced to a sauce like consistency. Add the chicken pieces and cook for a

minute.8. Stir in the prepared saffron, remove from heat and serve hot, accompanied by an Indian bread.

Aromatic pilaf

This rice dish forms the perfect accompaniment to most Indian main courses.

Basmati rice 250gGhee 30gOnion, Chopped 50gBlack cardamom crushed 3noBlack peppercorn 3noCloves 3noCumin seeds 5gCinnamon stick 1noTurmeric 3gWater 600mlRaisins 60gFrozen peas 60gAlmonds, toasted 30gSalt Crisp fried onion rings for garnish

1. Place the rice on a sieve and wash well under cold running water until the water runs clear. Drain well.2. Heat the oil in a large saucepan; add the onion and spices and fry gently for 1 minute, stirring all the

time. Stir in the rice and mix well until coated in the spiced oil, then add the boiling water and season.3. Bring to the boil, stir well then cover, reduce the heat and cook gently for 15 minutes without

uncovering. Add the raisins and peas, recover and leave to stand for 15 minutes.4. Uncover, and add toasted flaked almonds. Garnished with onion rings.

Hyderabadi rice pilaf

This is a wonderfully colorful pilaf, full of spices and flavor and aromatic ingredients, from exotic okra to saffron.

Sunflower oil 30mlOnion, sliced 50gShallots, chopped 50gGarlic clove, crushed 1noGinger, grated 5gBasmati rice 250gOkra, trimmed 125gChicken stock 600mlSaffron, crushed lightly 01gOrange rind 10gSultanas 60gLime juice 15mlToasted almond 30gFresh mint, chopped 5gFresh coriander , chopped 5gSalt

1. Heat the oil in a wok and fry the onions until golden brown, then remove and drain on paper towels.2. Reduce the heat. Cook the shallots in the remaining oil until soft. Add the garlic and ginger, and stir. Stir

in the rice and okra.3. Pour in the chicken stock, and add the saffron and orange rind. Bring to the boil and simmer over a

medium heat for 15 minutes.4. Add the sultanas at the end of this time and stir in the lemon juice.5. Garnish with the fried onion, toasted almonds, mint and coriander.

Khubbani ka mitha

A popular Hyderabad dessert

Dried Apricot 500gSugar 150gFresh Cream 250g

1. Soak Apricot Overnight Add Half The Sugar While Soaking.2. Boil Apricot In Same Water Till Tender, Remove Seeds And Sieve.3. Add Little Water, Sugar And Cook At Medium Heat Till Custard Consistency.4. Crack Open The Apricot Seeds And Remove Kernel.5. Garnish The Dish With Kernel And Serve With Cream.

KABULI CHANA PALDA(Chickpeas in youghurt)

Ingredients 500 gms kabuli chana (chickpeas) 2 tbsp cooking oil1 tsp zeera (cumin seed)2 kg dahi (yoghurt)1 tsp haldi (turmeric powder) 1 tsp garam masala Salt to taste

Method

1. Soak chana in water overnight.2. Boil the chana and drain the water.3. In another pan heat a little oil and fry the zeera.4. Then add dahi, salt and haldi powder. Go on stirring and adding little quantity of oil. Repeat this process till the oil is finished.5. Add chana and cook for 5-6 minutes.6. Now put garam masala and remove from fire. Serve with plain rice.MYSOOR PAKBesan 1 cupSugar 2 and half cupsGhee 3 cups + 4 teaspoons for spreading on plateWater 1 cup

1. Mix besan with 2 teaspoons ghee and rub well to remove lumps.2. Smear 2 teaspoons ghee on a steel or glass plate and jeep aside.3. In a heavy bottomed pan mix sugar and water and simmer on a low to medium flame.4. In another stove melt the ghee and keep a deep ladle ready in it.5. Once the sugar melts totally, add little ghee and all the besan and keep stirring.6. Keep the flame in medium and add ghee a little ghee at a time every 1 minute, stirring for a while.7. After all the ghee has been added, cook till the mixture forms a honey comb like appearance. This is

the most important step to get the Mysoor Pak right.8. Once the whole mixture becomes like honey comb, pour it into a greased plate. The whole mixture

will fall like a lump unlike other sweets.9. Allow to cool for just 2 minutes and mark with a sharp knife to cut into desired shape and size.10. Serve as desired.

KHAJOOR KA HALWAAn unusual desert inspired from Arabia, the land of dates.

Fresh dates 500 gmsMilk 1500 mlSugar 50 gnsChana dal 250 gmsKewra 50 mlAlmonds Green Cardamon

1. Wash and deseed the dates2. Blanch the almonds. Peel the skin and slice them.3. Wash the dal and boil along with milk. Boil till the lentils are tender and the liquid dries up. Grind

the lentils to a paste.4. Mash the dates and mix with lentils5. Heat ghee in a pan. Add mixed lentil and date mixture and fry well6. Add sugar and cook for another few minutes7. Add kewra and crushed cardamom8. decorate with almonds.

Khubbani Ka Mitha


1. Soak Apricot Overnight Add Half The Sugar While Soaking.2. Boil Apricot In Same Water Till Tender, Remove Seeds And Sieve.3. Add Little Water, Sugar And Cook At Medium Heat Till Custard Consistency.4. Crack Open The Apricot Seeds And Remove Kernel.

Garnish The Dish With Kernel And Serve With Cream

Amras ke aloo (potato curry with mango juice)

this dish belongs to khorma family. It is mildly sweet and sour and creamy.goes well with rice or bread.

Preparation time :30 minutes Cooking time :1 hour Serves :6

500gm potatoes 3 onions ground ½ teaspoon ginger paste ½ teaspoon garlic paste ¼ teaspoon turmeric powder 1 teaspoon red chilli powder 2 cloves 2 green cardamoms ¼ teaspoon caraway seeds 4 green chillies ,each broken into two 1 teaspoon watermelon seeds 1 teaspoon muskmelon seeds 1 cup yoghurt whisked 2 tablespoon fresh cream a pinch of saffron

½ cup of pulp of ripe mangoes juice of lemon ¼ teaspoon caraway seeds 1 teaspoon peppercorns seeds of two green cardamomos two cloves oil for frying salt to taste

boil the potatoes. Cut into medium small pieces.fry them till golden. Remove all but one cup of oil and reheat the oil.put in whole spices that is cloves and

cardamoms .after about a minute add the onions and fry till golden brown.add ginger, garlic, salt, turmeric and red chilli powder and fry a little. add fried potatoes. After two –three minutes, add yoghurt and ground musk and watermelon seeds.stir,cook for few minutes over a medium heat ,uncovered. Add a little water if required

When yoghurt is cooked add mango pulp, fresh cream and saffron, the green chillies and the ground spices and the lemon juice. Cook for a minute or two and remove from heat. Serve hot.

Annanas ke boti (meat with pineapple and potatoes) preparation time :30 minutes cooking time : 45 minutes serves : 3-6

½ kg mutton(cut into medium pieces) ½ fresh ripe pineapple (cut into medium sized pieces) 2-3 potatoes ,cut into medium size pieces 2 cloves 2 cardamoms 3 onions ,sliced ¼ teaspoon turmeric powder 1 teaspoon red chilli powder 1 teaspoon ginger paste 1 cup yoghurt ,beaten 1 teaspoon muskmelon seeds 1 teaspoon watermelon seeds ¼ cup green coriander chopped 2 green chillies broken into two a pinch of garam masala 1 cupoil salt to taste

heat oil in karhai. Fry the pieces of pineapple.remove and set aside. In the same oil,put in the cloves andcardamom and then the onions. Brown the onion.

Add meat ,salt ,red chilli powder, turmeric and ginger ang garlic.fry till dry.add a little water ,just enough to cover the meat. Pressure cook till the meat is tender add yoghurt ,the ground seeds, coriander and green chillies and place on low heat, stirring briskly.

After five minutes add potatoes and pineapple.A little water and cook on a low heat until the potatoes are tender and the gravy thick. Transfer to a serving dish ,sprinkle with garam masala and serve hot..

ADRAK KI CHATNIGinger 250 gmsJaggery 250 gmsTamarind 500 gmsWhole red chillies 150 gmOil 1 2/3 cup For BagharSplit white lentils without skin 2 tea spoonsSplit gram lentils 2 tea spoonsFenugreek seeds ½ tea spoonCumin seeds 1 teaspoonFew curry leaves

1. Soak tamarind in little water and deseed.2. Fry the whole red chillies till they darken3. Grind together the fried chillies, tamarind and jaggery. Set aside.4. Wash and scrape the ginger and cut into ½’ long juliennes.5. Fry ginger till golden brown.6. Remove and add to the tamarind paste along with salt.7. Reheat the oil in which the ginger was fried and add all the baghar ingredients except the curry

leaves8. When the colour of the chillies darkens a bit add the curry leaves.9. After a few seconds pour the baghar over the ginger tamarind mixture.10. Transfer to a clean, dry air tight jar when cool.

WALNUT CHUTNEY

Shelled Chutney 60 gms

Curd 200 mlChopped ground 30 gmsCorianderGreen chilly 01Salt a pinchFresh coriander for garnish

1. Grind 30gms walnuts. Chop the remaining walnuts roughly by hand2. Combine the chopped and ground walnuts.3. Stir in the curd, coriander, chilly and garlic.4. Season to taste and garnish.5.

Annanas ki boti

Mutton500gms

Matter kachodi

Flour 40gSalt 5gSugar 7gGhee 75mlPeas, boiled and mashed 500gWater, chilled 500mlGreen chilies, chopped 3noGinger, chopped 7gHing a pinchGaram masala 5gLemon juice 5mlBaking soda a pinchOil for frying

1. Blend flour, salt and sugar in a mixing bowl. Add clarified butter (60ml), rub it in with your fingertip until it is fully incorporated and the mixture resembles coarse bread crumbs. Mix in mashed peas (100g). Add ice water and knead to form smooth and pliable dough. Cover with plastic wrap and set aside for 30-45 minutes.

2. For the filling: heat clarified butter (15g) in a pan, add green chilies, ginger and fry, mix in the hing, peas, garam masala, lemon juice, baking soda and sugar. Stir fry for 1 minute. Remove and allow to cool. Divide the filling into 18 portions.

3. Divide the dough into 18 even portions. Shape each portion into patty. Cover with a damp cloth and set aside.

4. Flatten each patty into a round. Place one portion of filling in the centre of the dough, and then bring the sides of the dough over the filling to enclose completely. Pinch the seams together until thoroughly sealed. Cover with moist cloth. Keep aside.

5. Heat oil in a karahi up to 150°C. Slip in a few patties, at a time. Fry until pale golden in a color and until they should hollow when tapped. The crust should be delicately blistered and crisp. Drain excess oil and serve hot, accompanied by mint chutney.


this dish belongs to khorma family. It is mildly sweet and sour and creamy.goes well with rice or bread.Preparation time :30 minutesCooking time :1 hourServes :6

500gm potatoes3 onions ground½ teaspoon ginger paste½ teaspoon garlic paste¼ teaspoon turmeric powder 1 teaspoon red chilli powder2 cloves2 green cardamoms¼ teaspoon caraway seeds4 green chillies ,each broken into two1 teaspoon watermelon seeds1 teaspoon muskmelon seeds1 cup yoghurt whisked2 tablespoon fresh cream a pinch of saffron½ cup of pulp of ripe mangoesjuice of lemon¼ teaspoon caraway seeds1 teaspoon peppercornsseeds of two green cardamomostwo clovesoil for frying salt to taste

boil the potatoes. Cut into medium small pieces.fry them till golden.Remove all but one cup of oil and reheat the oil.put in whole spices that is cloves and cardamoms .after about a minute add the onions and fry till golden brown.add ginger, garlic, salt, turmeric and red chilli powder and fry a little. add fried potatoes. After two –three minutes, add yoghurt and ground musk and watermelon seeds.stir,cook for few minutes over a medium heat ,uncovered. Add a little water if requiredWhen yoghurt is cooked add mango pulp, fresh cream and saffron, the green chillies and the ground spices and the lemon juice. Cook for a minute or two and remove from heat. Serve hot.

Annanas ke boti(meat with pineapple and potatoes)preparation time :30 minutescooking time : 45 minutesserves : 3-6

½ kg mutton(cut into medium pieces)½ fresh ripe pineapple (cut into medium sized pieces)2-3 potatoes ,cut into medium size pieces2 cloves2 cardamoms3 onions ,sliced¼ teaspoon turmeric powder1 teaspoon red chilli powder1 teaspoon ginger paste1 cup yoghurt ,beaten1 teaspoon muskmelon seeds1 teaspoon watermelon seeds¼ cup green coriander chopped2 green chillies broken into twoa pinch of garam masala1 cupoilsalt to taste

heat oil in karhai. Fry the pieces of pineapple.remove and set aside.In the same oil,put in the cloves andcardamom and then the onions. Brown the onion.Add meat ,salt ,red chilli powder, turmeric and ginger ang garlic.fry till dry.add a little water ,just enough to cover the meat. Pressure cook till the meat is tender add yoghurt ,the ground seeds, coriander and green chillies and place on low heat, stirring briskly.After five minutes add potatoes and pineapple.A little water and cook on a low heat until the potatoes are tender and the gravy thick. Transfer to a serving dish ,sprinkle with garam masala and serve hot..

Khajoor ka halwa(a halwa of dates)

an unusual dessert inspire from Arabia the land of dates

preparation time : 10 minutescooking time: 15 minutes serves : 15-20

½ kg fresh dates1 ½ kg milk1-2 tablespoon(optional)

250 gms split gram lentils(chane ke dal)1-2/3 cup ghee(clarified butter)4 tablespoon screwpine flower water(kewda)10-15 almondsseeds of green cardamom,crush a few pistachio

wash and de-seed the dates .blanch the almonds.peel the sk8n and slice them into silver. Wash the gram lentils and boil along with milk. boil till the lentils are tender and liquids dry up .grind the lentils into paste.Mash the dates with your hands and mix with lentils.Heat the ghee in a pan . add the mixed dates and lentil mixture and fry well.add sugar and cook for another few minutes.add screwpine flower water,crush cardamom and mix.decorate with almonds and pistachio.

PUDINA AUR DHANIYA CHAWAL( mint and coriander flavoured rice)serves 4-6

INGREDIENTS

400 gms/2 cups basmati rice washed and soaked in water for 30 minutes,drained½ gm / 1 tsp saffron(kesar) strands100 ml / ½ cup clarified butter(ghee)/refined oil1 cinnamon(dalchini) stick,2”4 cloves(laung)18 gms / 2 tsp ginger(adrak),minced300 ml / ½ cup yoghurt, whisked1 onion (pyaz) large, finely chopped12 gms / 3 tbsp coriander leaves(hara dhania) finely chopped4 gms / 1 tbsp mint leaves(hara pudina) finely chopped4 gms/ 2 tsp white pepper powder salt to taste

method

put the drained rice in a pan and add water to just about cover it. Add saffron and boil for 10 minutes. Remove from heat and drai all the excess water.keep aside

heat the clarified butter/oil add the cinnamon and cloves. Sauté until they crackle.add the ginger and stir.add the drained rice and stir it until it well coated with the oil.add the whisked yoghurt,chopped onions,coriander and mint leaves,white pepper powder and salt. Put on a very low heat and cover. Cook until the rice is well cooked and yoghurt is absorbed.

KHATHI –MEETHI GOBI(honey-tamarind cabbage)serve 4-6

INGREDIENTS

½ cabbage(band gobi) large cut into small stripes100 ml/ 1 cup clarified butter(ghee)/ refined oil½ gms/ 1 tsp coriander seeds(dhania) powder4 gms/ 2 tsp garam masala 2 gms / 1 tsp peppercorns(kali mirch powder)50 gms tamarind(imli) soaked in water to exact ¾ cup5 ml / 1 tbsp vinegar (sirka)salt to taste10 ml / 2 tbsp honey(shahad) clear

METHODHeat the clarified butter/ oil and remove from heat .add the coriander powder garam masala and peppercorn powder .stir. return the pan to the heat. Add the cabbage, tamarind extract and vinegar. Bring to boil,then add salt and honey . cook until the cabbage is done.EGGS AND MUSHROOMS AU GRATIN

Ingredients for 4 persons : 500 gr [1.1 lb] mushrooms / 4 eggs / 100 gr [3.5 oz] swiss cheese / 30 gr [1 oz] butter / 20 cl [7 fl oz] sour cream / 2 shallots / salt & pepper

- Boil the eggs for 8 minutes ; cool them down in cold water, peal them

and cut them in quarters.

- Peal and mince the shallots ; wash and slice the mushrooms. In a non-stick pan, fry the shallots gently in the butter for 2/3 minutes then add the mushrooms and fry them for 8 to 10 minutes ; add salt and pepper.

- Display egg quarters and mushrooms into individual buttered oven dishes ; top with cream and grated cheese and put in oven for 10 minutes at 220°C / 425°F (it should get golden brown).

Classic Egg Salad Sandwiches6 large eggs 1/3 to 1/2 cup mayonnaise 1/2 teaspoon salt 1/4 teaspoon ground black pepper 8 slices white bread

1. In a saucepan with enough water to cover boil eggs for 8 to 10 minutes. Rinse in cold water. Peel off shell. Place eggs in a bowl and mash with a fork.

2. Stir in mayonnaise, salt and pepper to blend. Spread on bread to make sandwiches

Irish Lamb Stew1 pound lamb 3 tablespoons vegetable oil 2 onions, chopped 1 garlic clove, minced2 tablespoons all-purpose flour 2 cups beef broth 1 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon rosemary 1 bay leaf 1 pound potatoes, peeled and diced 6 carrots, peeled and sliced 2 turnips, peeled and diced 1 (16-ounce) package frozen peas 1 (8-ounce) jar pearl onions

1. Cut lamb into cubes. 2. Heat oil in a heavy saucepan, add the lamb and cook until lightly browned. Remove meat

from the pan and add chopped onions and chopped garlic clove. Cook for 3 minutes the add flour and stir, heating until the mixture browns.

3. To the onion mixture, gradually add beef broth while stirring. Return the meat to the saucepan. Add salt, pepper, rosemary, and bay leaf. Cover and simmer for 1 hour, or until the meat is almost tender.

4. Add diced potatoes, sliced carrots, and diced turnips. Cook for 30 minutes longer. Add frozen peas and pearl onions, and continue cooking until the peas are tender, about 10 to 15 minutes.

Purre de legumes

Mixed vegetables 300g

Butter 50gFlour 25gWhite stock 1 litrePotatoes 100 g Bouquet garniSalt pepperCroutons for garnish

1. Peel wash and slice all the vegetables (except the potatoes)2. Cook gently in the butter without colouring.3. Mix in the flour and cook slowly for few minutes.4. Mix in the hot stock. Stir and bring to boil.5. Add the sliced potatoes bouquet garni. Simmer for 30-40 minutes.6. Blend and pass through a sieve.7. Re-boil, correct the seasoning.8. Serve with croutons.

Poulet sauté chasseur

Butter 50 gChicken 1Chopped shallots 10gButton mushrooms 100gDry white wine 45 mlDemi glace 250mlTomatoes 200gChopped parsley

1. Cut the chicken into pieces (Sauté cut) and season.2. Cook to golden brown on both sides.3. Cover with lid and cook until tender.4. Add the shallots to the sauté pan, cover with lid, and cook on gentle heat for 1-2 minutes without

colouring.5. Add sliced mushroom cover with lid, cook on gentle heat for 3-4 minutes without colouring.6. Add the white wine and reduce by half. Add the sauce. Add the tomato concasse. Simmer for 5 minutes

7. Correct the seasoning and pour over the chicken.8. Sprinkle with chopped parsley.

Epinard a la crème

Spinach 400gBéchamel sauce 60 mlCream 30 ml

Butter 20g

1. Remove the stems of spinach; wash the leaves carefully several times.2. Cook in boiling lightly salted water.3. Refresh under cold water and puree.4. Heat butter and add spinach puree, béchamel, cream and seasoning.5. Cook for a minute and serve.

Pommes chateau

Potatoes 200gOil

1. Peel and turn into barrel shape, boil for 3-5 min. and refresh.2. Heat the oil and add the well dried potatoes and lightly brown on all sides.3. Season lightly woth salt and cook for about one hour in a hot oven at 230°-250°C

Crème St. germain

Onion 25gLeek 25gCelery 25gButter 25gPeas 250gBéchamel 250mlCream 50mlWhite stock 500mlBouquet garniSprig of mint

1. Sweat onion, leek and celery in butter, add stock and bring to boil.2. Add peas, mint, bouquet garni, and allow boiling for 5- 7 minutes.3. Remove bouquet garni, add béchamel and bring to boil.4. Remove from the heat and puree.5. Correct seasoning and finish with cream.

Navarin de agneau

Lamb 500gOil 30mlOnion 100gCarrot 100gFlour 25gTomatoes puree 25gGarlic clove 1Brown stock 500mlBouquet garniSalt, pepper

1. Trim the meat and cut into even pieces.2. Fry the seasoned meat, then add carrot, onion and garlic and continue frying.3. Add browned flour, add tomatoes puree.4. Add stock, seasoning and bouquet garni, bring to the boil, skim and cover with a lid.5. Simmer gently until cooked.6. Correct seasoning and sprinkled chopped parsley.

Ratatouille

Baby marrow 200gAubergines 200gTomatoes 200gOil 50mlOnion, finely chopped 50gGreen pepper, diced 50gClove garlic, chopped 1Salt, pepperChopped parsley

1. Peel and cut marrow and aubergines into slices2. Concasse the tomatoes.3. Place the oil in a pan and add the onions.4. Cover with a lid and allow cooking without colouring.5. Add the garlic, marrow and aubergine slices and pepper.6. Season lightly. Allow to cook gently for 4-5 minutes.7. Add the tomato and continue cooking for 20-30 minutes or until tender.8. Sprinkle parsley.

Pommes marquise

Potatoes 200gButter 25gEgg yolk 1Tomato concasse 50mlSeasoningEgg wash

1. Wash, peel and cut potatoes into even size.2. Cook in lightly salted water.3. Drain off the water, cover and return to low heat to dry out the potatoes.4. Pass through a medium sieve5. Add one egg yolk and mix well.6. Mix butter. Correct the seasoning.7. Pipe mixture in the shape of an oval nest.8. Place in a hot oven at 230°C for 2-3 minutes.9. Remove from the oven and brush with egg wash and brown lightly in hot oven.10. Place a cooked tomato concasse in the centre, sprinkle with chopped parley.

Creme Dubarry

Cauliflower 400g Vegetable Stock 500ml Milk 300mlCream 100mlLeeks 25g Onion 25g Garlic Cloves 1 Butter 25g Fresh Thyme or Tarragon 15g Bay Leaf Nutmeg Parsley Ground White Pepper

1. Chop the leeks, onion and garlic. 2. Sauté in melted butter until the onions are transparent. 3. Cut up the cauliflower. 4. Place the cauliflower, thyme or tarragon and bay leaf in a saucepan.5. Simmer in the stock and milk until the cauliflower is soft.6. Remove the bay leaf and liquidise or sieve to a smooth puree.7. Stir in the cream. Garnish with cauliflower florets and chopped parsley.

Poulet Saute’ Maryland

Spring chicken 1 (1 kg)Refined flour 15 gmEggs 2Breadcrumbs 100gmCooking bananas 225 gmParsley ½ bunchBacon 50 gmClarified butter 150 mlSeasoning to taste

1. Cut chicken. Season.

2. Roll first in flour and then in egg and breadcrumbs.3. Fry in hot clarified butter till brown.4. Remove rind of bacon and fry till crisp.5. Fry slices of bananas 6. Set fried chicken in the centre of a silver flat. Surround with fried bacon, fried bananas. Garnish with

chopped parsley.

Tomates grillees

Tomato 400gButter

1. Wash the tomatoes, and remove the eyes.2. Place on a greased, seasoned baking tyay.3. Make an incision 2 mm cross-shape on the opposite side to the eye. 4. Brush with a melted fat and season lightly with salt and pepper.5. Grill under a moderately hot salamander. Serve garnished with parsley.

Pommes croquettes

Potatoes 200gButter 25gEgg yolk 1OilSeasoning

1. Wash, peel and cut potatoes into even size.2. Cook in lightly salted water.3. Drain off the water, cover and return to low heat to dry out the potatoes.4. Pass through a medium sieve5. Add one egg yolk and mix well.6. Mix butter. Correct the seasoning and mould into cylinder shape.7. Pass through flour, egg wash and bread crumbs.8. Deep fry in hot deep fat.9. When the potatoes are a golden colour , drain well and serve.

SHAHJEHANI BIRYANI

For the meat:2 kg lamb/ mutton, de boned, cubed100ml clarified butter (ghee)225 gm onions made into a paste36 gm ginger paste36 gm garlic paste

25 gm poppy seeds paste12 gm red chilies dry, ground to a paste with water60 gm almond blanched, peeled, ground to a paste9 gm cumin seed powder3 gm green cardamom seed powder2 gm cinnamon powder1 gm nutmeg powder1 gm clove powder3 gm peppercorn 100 ml yoghurt Salt to taste

For the rice:1 kg basmati rice, washed and soaked in water for 30 minutes and drained1600 ml water 2 cinnamon sticks, 1”8 green cardamom pods, cracked5 ml kewra essence½ gm saffron soaked in half cup milk150 ml cream2 gm cumin seeds

For garnishing:2 onions large, sliced and fried until golden brown60 gm sultanas fried

To cook the meat:*Heat the clarified butter, add the blended mixture of the pastes and spices for the meat stirring constantly until an aroma arise and clarified butter separates. Add half cup of water and simmer until evaporates.*add the meat with salt. Stir and coat with the paste evenly. bhunao until brown in colour. Add a little water if meat sticks to the bottom of the pan. Add the yoghurt and water. Cook until the meat becomes tender and there is very thick gravy.

To cook the rice:*put the rice in a pan and add the water, cinnamon, cardamom and kewra. Bring to boil and reduce heat. Cooking until the rice is almost tender and the water is absorbed.*in heavily greased oven proof casserole, spread half the rice. Pour half the saffron liquid, half the cream and half the black cumin seeds over it .then spread the cook meat evenly. Repeat this process a second time.*cover the dish tightly, pressing down with the aluminum foil. Put a lid and bake for 35 minutes in an oven

BADAMI GOSHT

500 gm lamb / mutton, cubed45 gm unsalted butter 180 gm onions finely chopped9 gm ginger paste9 gm garlic paste100 ml yoghurt whisked4 green chilies salt to taste100 ml tomato puree

25g almond paste2 gm green cardamom seeds powder½ gm saffron dissolved in 2 tbsp of warm milk30 ml / 2 tbsp cream2 tbsp almonds), blanched, peeled and sliced for garnishing

1. Heat the unsalted butter; add the meat with the onions, ginger and garlic paste, yoghurt with green chilies and salt. Cook, stirring regularly until the water evaporates. Add the tomato puree. Mix well and cook for 1 minute.

2. Add water and bring to a boil. Then reduce heat and keep the pan covered, until the Meat becomes tender.

3. Add the almond paste, cardamom seed powder and the saffron milk. Stir, add the cream and heat thoroughly. Before serving sprinkle the sliced onions on top as a garnish.

DUDHIA KHUMB

500 gm mushroom sliced or whole, without the stem45 gm unsalted butter 180 gm onion chopped6 gm garlic paste3 gm cumin seeds powder12 gm refined flour100 ml milk4 gm white pepper powderSalt to taste

1. Heat the unsalted butter; add the onions and garlic paste. Sauté until translucent. Add the cumin and coriander powders. Stir until well mixed and aromatic. Remove the pan from the heat and cool slightly. Add the refined flour, stirring all the time.

2. Return the pan to the heat and cook until the colour changes. Add the milk slowly; making sure it is well mixed. Add the mushrooms and cook for 5 to 7 minutes. Put in the white pepper powder and salt. Stir to mix well

SHAHI TUKRA

4 slices white bread cut into half, with the crust removed, shaped in triangles10 ml clarified butter 300ml cups milk, full cream50gms sugar½ gm saffron, dissolved in two tbsp of hot water8 gm almonds, blanched, peeled and sliced6 gm sultanas, soaked in hot water for 15 minutes

METHOD

1. Heat the oil and fry the bread triangles till golden in colour. Remove and drain on absorbent paper. Keep aside.

2. Heat the clarified butter/oil in a large frying pan. Add the fried bread sliced, pour the milk over them and sprinkle the sugar. Turn the slices over carefully to coat well and cook till the milk thickens and changes colour, stirring slowly all the time. Add the dissolved saffron. Sprinkle the almond and sultanas.

3. Turn the slices over, taking care that they do not break.

Hot-And-Sour Vegitable Salad

2 Tbsp. Vegetable or Peanut Oil1 Tbsp. Chili Oil1 Onion, Sliced1-Inch Piece Ginger, Grated1 Small Head Broccoli, Cut Into Florets2 Carrots Cut Into Short Thin Sticks1 Red Bell Pepper, Seeded And Cut Into Squares1 Yellow Bell Pepper, Seeded And Cut Into Strips100g Peas100g Baby Corn, Halved

For The Dressing

2 Tbsp. Vegetable Ore Peanut Oil1 Tsp. Chili Oil1 Tbsp. Rice VinegarJuice of 1 Lime½ Tsp. Fish Sauce

1 Heat The Oils In A Work And Sauté The Onion And Ginger For 1-2minutes Until They Start To Soften. Add The Vegetable And Stir-Fry For 2-3 Minutes Until They Have Softened Slightly. Remove From The Heat And Set Aside.2 Mix The Dressing Ingredient Together. Transfer The Vegetable To A Serving Plate And Drizzle The Dressing Over. Serve Warm Immediately Or Let The Flavors Develop And Serve Cold.

Fish Curry

2 Tbsp. Vegetable or Peanut Oil1 Large Onion, Chopped2 Garlic Clove, Chopped150g. White Mushrooms400g pomfret Fish, Cut into Cubes, 2 Tbsp. Red Curry Paste1 1/4 Cups Canned Coconut Milk100ml coconut creamHandful of Fresh Coriander, Chopped1 Tsp. Jaggery 1 Tsp. Fish Sauce 3 Scallions, Chopped (Green Onion)Few Thai Basil Leaves

1. Heat The Oil in the Wok or Large Skillet and Gently Sauté the Onion, Garlic, spring onion And Mushrooms until Soften but Not Browned.

2. Add the Fish, Curry Paste, and Coconut Milk and Bring Gently To A Boil. Let Simmer For 2-3 Minutes Before Adding Half The Cilantro, The Sugar And Fish Sauce. Keep Warm.

Egg-Fried Rice with Chicken

250g Jasmine Rice3 Skinless, Boneless Chicken Breasts Cut Into Cubes1 ¾ Canned Coconut, Milk2-3 Cilantro Roots’ choppedThinly Pared Rind of 1 Lemon I Fresh Green Chili, Seeded and Chopped 3 Fresh Thai Basil Leaves1 Tbsp Fish Sauce1 Tbsp Oil3 Eggs Beaten

For The GarnishSpring Fresh Cilantro

1. Cook The Rice In Boiling Water For 12-15 Min., Drain Well, Then Let Cool 2. Put The Chicken Into A Pan And Cover With The Coconut Milk. Add The Coconut cream, Cilantro

Roots, Lemon Rind, Chili, and And Bring to a Boil. Let Simmer For 8-10 Min., Until The Chicken Is Tender. Remove From The Heat. Stir In the Basil and Fish Sauce.

3. Meanwhile, Heat The Oil In A Wok And Stir-Fry The Rice For 2-3 Min. Pour In The Eggs And Stir Until They Have Cooked And Mixed With The Rice. Serve With The Chicken.

Tofu and Green Vegetable Curry

Vegetable Or Peanut Oil, For Deep Frying250g Firm Tofu, Drained and Cut into Cubes 2 Tbsp. Vegetable or Peanut Oil1 Tbsp Chili Oil 2 Green Chili, seeded and sliced2 Garlic Cloves, Crushed2 Medium Zucchinis Cut Into Sticks½ Cucumber, Peeled, Seeded and Sliced1 Green Bell Pepper, Seeded and Sliced

1 Small Head Broccoli, Cut Into Florets100g Fine Green Beans, Halved100ml Vegetable Stock100g Coconut cream2 Tbsp. Thai Soy Sauce1 Tbsp. Jaggery 4 Tbsp Chopped Fresh Parsley, To Garnish

1. Heat The Oil For Deep Frying In A Skillet And Care Fully Lower In The Tofu Cubes, In Batches, And Cook For 2-3 Min., Until Golden Brown. Remove with a Slotted Spoon and Drain on Paper Towels.

2. Heat The Other Oils In A Wok And Stir Fry The Chilies, Garlic, For 2-3 Min. Add The Zucchinis, Cucumber, Green Bell Pepper, Broccoli, And Green Beans, And Stir Fry For An Additional 2-3 Min.

3. Add The Peas, Stock, Coconut, Soy Sauce, And Sugar. Cover And Let Simmer For 2-3 Min, Until All The Vegetables Are Tender And The Coconut Has Dissolved.

4. Stir In The Tofu And Serve Immediately, Sprinkled With The Parsley.

HOT-AND-SOUR VEGITABLE SALADYum puk

SERVES 42 tbsp. vegetable or peanut oil1 tbsp. chili oil1 onion, sliced1-inch piece ginger, grated1 small head broccoli, cut into florets2 carrots, cut into short thin sticks1 red bell pepper, seeded and cut into squares1 yellow bell pepper, seeded and cut into strips2 oz. snow peas. trimmed and halved2 oz. baby corn, halved

for the dressing

2 tbsp. vegetable ore peanut oil1 tsp. chili oil1 tbsp. rice vinegarjuice of 1 lime½ tsp. fish sauce

1 Heat the oils in a work or large skillet and saute the onion and ginger for 1-2minutes until they start to soften. Add the vegetable and stir-fry for 2-3 minutes until they have softened slightly. Remove from the heat and set aside.

2 Mix the dressing ingredient together. Transfer the vegetable to a serving plate and drizzle the dressing over. Serve warm immediately r let the flavors develop and serve cold.

Fish curry with rice noodles

guay tiaw kaeng pla

SERVES 42 tbsp. vegetable or peanut oil1 large onion, chopped2 garlic clove, chopped3 oz. white mushrooms8 oz. angler fish, cut into cubes, each about 1 inch8 oz. salmon fillets, cut into cubes, each about 1 inch8 oz. cod, cut into cubes, each about 1 inch2 tbsp. red curry paste1 1/4 cups canned coconut milkhandful of fresh coriander, chopped1 tsp. jaggery or soft light brown sugar1 tsp. fish sauce 4 oz. rice noodles3 scallions, chopped(green onion)\1/2 cup bean sproutsfew Thai basil leaves

Heat the oil in the wok or large skillet and gently sauté the onion, garlic, and mushrooms until soften but not browned.2 Add the fish, curry paste, and coconut milk and bring gently to a boil. Let simmer for 2-3 minutes before adding half the cilantro, the sugar and fish sauce. Keep warm.

3 Meanwhile, soak the noodles for 3-4 minutes until tender, and drain well throw a colander. Put the colander and noodles over a pan of simmering water. Add the scallions, beans sprouts, and most of the basil and steam on top of the noodles for 1-2 minutes or until just wilted.

4 Pile the noodle onto warmed serving plate and top with fish curry. Sprinkle the remaining cilantro and basil over the top and serve immediately.

Egg-fried with chicken khao phat gai sai k

SERVES 4 generous 1 cup jasmine rice3 skinless, boneless chicken breasts, cut into cubes1 ¾ canned coconut, milkree1 ¾ block cream coconut, chopped2-3 cilantro roots’choppedthinly pared rind of 1 lemon I fresh green chili,seeded and chopped 3 fresh thai basil leaves1 tbsp.fish sauce1 tbsp oil3 eggs beaten

for the garnishfresh chivesspring fresh cilantro

4. cook the rice in boiling water for 12-15 min., drain well,.then let cool and chill over night5. put the chiken into a pan and cover with the coconut milk. Add the creamed coconut , cilantro roots,

lemon rind, and chili, and bring to a boil. Let simmer for 8-10 min., until the chicken is tender. Remove from the heat. Stir in the basil and fish sause.

6. meanwhile, heat the oil in a wok and stir-fry the rice for 2-3 min. pour in the eggs and stir until they have cooked and mixed with the rice. Line 4 small oven proof bowls or ramekins with plastic wrap and pack with the rice. Turn out xcare fully onto serving plates and remove the plastic wrap. Garnish with long chives and spring of cilantro. Serve with the chicken.

Tofu and green vegetable curryKaeng khiau wan tao hu

Serves 4Vegetable or peanut oil, for deep frying8oz firm tofu, drained and cut into cubes 2 tbsp. vegetable or peanut oil1 tbsp.chili oil 2 fresh green chili, seeded and sliced2 garlic cloves, crushed6 scallions, sliced2 medium zucchinis, cut into stricks½ cucumber, peeled, seeded and sliced1 green bell pepper, seeded and sliced1 small head broccoli, cut into florets2 oz. fine green beans, halvedscant ½ cup vegetable stock2 oz. block creamed coconut , chopped2 tbsp. thai soy sauce1 tbsp. jaggery or soft light brown sugar4 tbsp chopped fresh parsley, to garnish

5. heat the oil for deep frying in a skillet and care fully lower in the tofu cubes , in batches , and cook for 2-3 min., until golden brown. Remove with a slotted spoon and drain on paper towels.

6. heat the other oils in a wok and stir fry the chilies , garlic, and scallons for 2-3 min.. add the zucchinis, cucumber , green bell pepper , broccoli, and green beans, and stir fry for an additional 2-3 min.

7. add the peas, stock, coconut, soy sauce, and sugar. Cover and let simmer for 2-3 min, until all the vegetables are tender and the coconut has dissolved.

8. stir in the tofu and serve immediately, sprinkled with the parsley.

SHAHJEHANI BIRYANI

For the meat:2 kg lamb/ mutton, de boned, cubed100ml clarified butter (ghee)225 gm onions made into a paste36 gm ginger paste36 gm garlic paste25 gm poppy seeds paste12 gm red chilies dry, ground to a paste with water60 gm almond blanched, peeled, ground to a paste

9 gm cumin seed powder3 gm green cardamom seed powder2 gm cinnamon powder1 gm nutmeg powder1 gm clove powder3 gm peppercorn 100 ml yoghurt Salt to taste

For the rice:1 kg basmati rice, washed and soaked in water for 30 minutes and drained1600 ml water 2 cinnamon sticks, 1”8 green cardamom pods, cracked5 ml kewra essence½ gm saffron soaked in half cup milk150 ml cream2 gm cumin seeds

For garnishing:2 onions large, sliced and fried until golden brown60 gm sultanas fried

To cook the meat:*Heat the clarified butter, add the blended mixture of the pastes and spices for the meat stirring constantly until an aroma arise and clarified butter separates. Add half cup of water and simmer until evaporates.*add the meat with salt. Stir and coat with the paste evenly. bhunao until brown in colour. Add a little water if meat sticks to the bottom of the pan. Add the yoghurt and water. Cook until the meat becomes tender and there is very thick gravy.

To cook the rice:*put the rice in a pan and add the water, cinnamon, cardamom and kewra. Bring to boil and reduce heat. Cooking until the rice is almost tender and the water is absorbed.*in heavily greased oven proof casserole, spread half the rice. Pour half the saffron liquid, half the cream and half the black cumin seeds over it .then spread the cook meat evenly. Repeat this process a second time.*cover the dish tightly, pressing down with the aluminum foil. Put a lid and bake for 35 minutes in an oven

BADAMI GOSHT

500 gm lamb / mutton, cubed45 gm unsalted butter 180 gm onions finely chopped9 gm ginger paste9 gm garlic paste100 ml yoghurt whisked4 green chilies salt to taste100 ml tomato puree25g almond paste2 gm green cardamom seeds powder½ gm saffron dissolved in 2 tbsp of warm milk

30 ml / 2 tbsp cream2 tbsp almonds), blanched, peeled and sliced for garnishing

4. Heat the unsalted butter; add the meat with the onions, ginger and garlic paste, yoghurt with green chilies and salt. Cook, stirring regularly until the water evaporates. Add the tomato puree. Mix well and cook for 1 minute.

5. Add water and bring to a boil. Then reduce heat and keep the pan covered, until the Meat becomes tender.

6. Add the almond paste, cardamom seed powder and the saffron milk. Stir, add the cream and heat thoroughly. Before serving sprinkle the sliced onions on top as a garnish.

DUDHIA KHUMB

500 gm mushroom sliced or whole, without the stem45 gm unsalted butter 180 gm onion chopped6 gm garlic paste3 gm cumin seeds powder12 gm refined flour100 ml milk4 gm white pepper powderSalt to taste

3. Heat the unsalted butter; add the onions and garlic paste. Sauté until translucent. Add the cumin and coriander powders. Stir until well mixed and aromatic. Remove the pan from the heat and cool slightly. Add the refined flour, stirring all the time.

4. Return the pan to the heat and cook until the colour changes. Add the milk slowly; making sure it is well mixed. Add the mushrooms and cook for 5 to 7 minutes. Put in the white pepper powder and salt. Stir to mix well

SHAHI TUKRA

4 slices white bread cut into half, with the crust removed, shaped in triangles10 ml clarified butter 300ml cups milk, full cream50gms sugar½ gm saffron, dissolved in two tbsp of hot water8 gm almonds, blanched, peeled and sliced6 gm sultanas, soaked in hot water for 15 minutes

METHOD

4. Heat the oil and fry the bread triangles till golden in colour. Remove and drain on absorbent paper. Keep aside.

5. Heat the clarified butter/oil in a large frying pan. Add the fried bread sliced, pour the milk over them and sprinkle the sugar. Turn the slices over carefully to coat well and cook till the milk thickens and changes colour, stirring slowly all the time. Add the dissolved saffron. Sprinkle the almond and sultanas.

6. Turn the slices over, taking care that they do not break.

Tamatar Dhania ShorbaTomato-1 Kg Garlic-2 Cloves Ginger Grated-1 Tsp Red Chilles-2 Corriander Leaves-2 Tsp Dhania(Corriander Seeds)-1 Tblsp Jeera-1 Tsp Ghee -1 Tblsp 1. In A Kadai Fry Dhania, Jeera ,Red Chilles With Out Adding Oil 2. To That Add Tomatoes(Finely Cut),Garlic (Whole),Ginger, 3. Add Little Water Boil For 15 To 20 Mins 4. Cool 5. Take Out The Red Chilles And Grind It In A Mixy 6. Sieve It Add Salt ,Water Boil Well 7. Heat Ghee Add Jeera(1 Tsp) Pour Over Shorba Add Corriander Leaves 8. Serve Hot

Kali Mirch Ka Murg

Chicken 1 No.Onion Finely Sliced 200gOnion Paste 200gGinger Paste 5gGarlic Paste 5gTurmeric PowderFreshly Ground Pepper Corn 15gVinegar 30mlOil 100gSalt

1. Mix Salt, Pepper, Ginger, Garlic, Turmeric And Vinegar With The Chicken. Marinate For 2-3 Hrs.2. Heat Oil And Fry Sliced Onion Till Half Done. Add Onion Paste And Fry Till Golden Brown.3. Add The Chicken And Fry Till Water Dries Up.4. Add Just Enough And Cook Chicken On Medium Fire Till Done.5. Garnish with Chopped Coriander.

Karela Ka Salan

Karela 500gOnion 200gGinger 25gGarlic Cloves 15no.Peanut 40g

Coriander Seeds 25gSesame Seeds 30gCumin Seeds 5gWhole Red Chilly 4no.Tamarind Water 100mlRed Chilly Pwd. 5gJaggery 10gBhojwar Ka Masala 15gOil 250mlSalt

1. Scrap the Skin of Karela, Parboil With Salt and Turmeric. Make A Slit On One Side.2. Lightly Roast The Onion, Ginger, Garlic, Coriander, Sesame Seed, Pea Nut And Cumin Seed And

Whole Red Chilies And Make A Fine Paste.3. Add Tamarind Water, Salt, Turmeric, Jaggery & Bhojwar Ka Masala To The Ground Spices.4. Stuff The Boiled Karela With Half Of The Spice Paste. Heat Oil Fry Karela And Add Remaining

Spice Paste With Little Water, Cover & Cook Till Karela Is Done.

Adrak Ki Chutney

Ginger 250gJaggery 250gTamarind Water 250mlWhole Red Chilly 150gOil 100mlSalt

For BagharUrad Dhuli Dal 10gChana Dal 10gFenugreek Seed 3gCumin Seed 5gCurry Leaves Few

1. Fry Whole Red Chilies Till Darken, Grind Together The Fried Chilies, Tamarind Water And Jaggery Set Aside.

2. Cut Ginger into Juliennes And Fry Till Golden Brown, Remove And Add Tamarind Water Along With Salt.

3. Reheat Oil And Fry Ginger And All The Baghar Ingredients Except The Curry Leaves; Pour The Baghar Over Ginger Tamarind Mixture.

Khubbani Ka Mitha


6. Soak Apricot Overnight Add Half The Sugar While Soaking.7. Boil Apricot In Same Water Till Tender, Remove Seeds And Sieve.8. Add Little Water, Sugar And Cook At Medium Heat Till Custard Consistency.9. Crack Open The Apricot Seeds And Remove Kernel.10. Garnish The Dish With Kernel And Serve With Cream.

. Classic Egg Salad Sandwiches

6 large eggs 1/3 to 1/2 cup mayonnaise 1/2 teaspoon salt 1/4 teaspoon ground black pepper 8 slices white bread

1. In a saucepan with enough water to cover boil eggs for 8 to 10 minutes. Rinse in cold water. Peel off shell. Place eggs in a bowl and mash with a fork.

2. Stir in mayonnaise, salt and pepper to blend. Spread on bread to make sandwiches. California Club Ham Sandwich

6 slices (6 ounces) ham, sliced thin4 slices seven-grain bread2 slices provolone cheese4 lettuce leaves2 tablespoons honey mustard

1. Toast seven-grain bread; spread one side of each slice with honey mustard. Layer ham on two slices of bread. Top with provolone cheese and lettuce leaves. Add remaining bread; cut into quarters and serve.

Club Sandwich 4 slices sandwich bread 4 cooked chicken breasts 4 salad leaves 2 tomatoes 2 hardboiled eggs mayonnaise

black olives Toast the slices of bread both sides. Slice the salad leaves in chiffonnade. Add a tablespoon of mayonnaise and mix well. Spread this preparation on a slice of sandwich bread. Place on top the sliced tomatoes, cold chicken breast and thinly sliced hardboiled eggs. Cover with another slice of sandwich bread and renew these operations once again. Trim the sides of the sandwich. Stick 2 wooden toothpicks in the sandwich and cut in two diagonally. Decorate with a black olive.

Chicken Salad Recipe Ingredients3/4 lb (2-3 cups) of cooked chicken meat, skin on, coarsely chopped

2 stalks celery, chopped1/2 red bell pepper, seeded and chopped4-6 green olives, pitted and minced1/4 cup of chopped red onion1/2 to a whole apple, cored and chopped1/3 head of iceberg head lettuce, sliced and chopped5 Tbsp mayonnaise 1 Tbsp plum preserves, or any sweet berry preserve (or a lesser amount of honey)2 teaspoons fresh squeezed lemon juiceSalt and pepper to tasteMethod1 Prepare all of the salad ingredients and combine them in a large bowl. 2 Prepare the dressing separately. Combine the mayonnaise, preserves, and lemon juice. Taste for proper balance. The dressing should not be too sweet nor too sour. Adjust the ingredients until you have achieved the balance you want. Add salt and pepper to taste. 3 Mix the dressing in with the salad ingredients. Salt and pepper to taste.Serves four.Tuna Salad Sandwich2 (6-ounce) cans solid white tuna, drained well 2 tablespoons minced red bell pepper

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2 to 3 tablespoons minced red o nion 1 clove garlic, minced 1 teaspoon capers, drained and minced1 tablespoon minced fresh cilantro leaves or basil leaves1 teaspoon extra-virgin olive oil J uice of 1 lime1/4 cup reduced fat mayonnaise1 teaspoon balsamic vinegar1/4 teaspoon Tabasco or to taste1/2 cup diced t omatoes Salt and pepper to tasteIn a medium bowl, break up tuna into flakes. Add red bell pepper, red onion, garlic, capers, and cilantro or basil leaves; mix together. Blend in olive oil, lime juice, mayonnaise, balsamic vinegar, Tabasco, tomatoes, salt, and pepper. Refrigerate at least 1 hour to let flavors blend.When ready to use, remove from refrigerator. Spread either on bread or stuff in a large tomato.• 2 boneless, skinlesschicken breasts• 2 eggs• 1 T. milk• 1/2 cup gratedparmesan orromano cheese• 1 T. parsley• bread crumbs• 4 slices mozzarellacheeseSauce:• 3 T. butter• 1/2 pt. heavycream• 1/2 c. milk• 1/2 c. grated cheese•1 T. parsleyChicken AlfredoBeat eggs with milk. Add 1/2 cup grated cheese andparsley. Dip chicken pieces in egg mixture and rollin bread crumbs. Lightly brown in a skillet with abit of olive oil. Remove to a baking dish.Over medium heat, melt butter. Add cream and milk,stirring constantly. Add cheese and parsley until it is awarm sauce.Pour sauce over chicken breasts. Cover with foil andbake at 350° for 20 to 30 minutes or until chicken iscooked. During the last five minutes, add a slice ofmozzarella to each bread piece and allow to melt.WHITE STOCKS5 ltrIngredients

Beef bones 2.5 kgCarrots250 gBouquet garni. 1 smallLeeks

120 gWater 8 ltrOnions120 gCelery 60

gMethodCut bones into 4in/10cm lengths, remove any marrow fat and place bones into a saucepan.1. Cover with cold water and bring to the boil, skim and simmer for 4 hours.2. Add the peeled whole vegetables and bouquet garni and allow simmering for a further 2 hours.3. Make a final skimming to remove excess fat.4. Pass the liquid through a fine cloth into a clean pot. Return to the stove and reboil.

BROWN STOCKS

5 ltr

Ingredients

Beef bones 2.4 kgCarrots 120 gBeef Fat a little to brown the bonesLeeks 60 gOnions 120 gPeppercornsWater or stock 7 ltrCelery 60 g

Method

1. Cut bones into 4in / 10cm pieces and brown in the hot oven.

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2. Place them in a stockpot and cover with the water or stock.3. Bring to the boil and skim and cook for two hours.4. Cut the vegetables into large dice (mirepoix), shallow fry until well brown and add to the stock.5. Add the remaining ingredients and simmer for four hours.6. Skim and strain and use as required.

CHICKEN STOCK

5 ltr

Ingredients Met

Chicken bones 3 kgWater 6 ltrLeeks 100 gOnion studded 150 gCarrots 200 gBouquet garni.Peppercorns (white)Salt 10 gMethod1. Place the bone into a suitable pan and add the water and bring to the boil.2. Skim as required.3. Add the peeled whole vegetables, bouquet garni and peppercorns and allow simmering for two hours.4. Remove any scum and pass the stock through a fine strainer or muslin.

GAME STOCK

5 ltr

Ingredients

Game bones 3 kgWater 7 ltrCarrots 200 gOnions 120 gLeeks 100 gCelery 25 gPeppercornsBouquet garniOil as required

Method1. Cook as for brown stock cooking for three hours only. Skim and use as required.

FISH STOCKS

1 ltr

Ingredients

Fish bones 1 kg(sole, plaice, whiting, turbot)Water 1.5 ltrOnions 150 gMargarine 5 gPeppercornsBouquet garniJuice of lemon

Method1. Peel and shred the onions.2. Place the margarine, onions and bones into a pan with a lid and cook until the essence has been

extracted, about five minutes.3. Add the remaining ingredients and bring to the boil. Skim and simmer for 20 minutes. Strain

through a fine strainer or muslin. Reboil and cool.

CONSOMMÉ (BASIC)

Consommé are clear soups made using beef, veal, poultry, and game or fish stocks. They are often made using a combination of beef or veal and poultry. Having clarified the soup (as below) the consommé should be fat free, crystal clear, amber in colour with good flavour. To avoid producing too dark a consommé a combination of white and brown stock may be used

BASIC BEEF CONSOMMÉ

Ingredients . Met

Brown stock 1.5 ltWhite of eggs 2Onions 50 gCelery 50 gMinced meat .5 kgCarrots 50 gLeeks 20gBouquet garniSalt to taste

Method1. Place the minced meat in a saucepan; add the salt, whites of eggs and dices vegetables mixed

thoroughly with a little cold stock.2. Gradually add the remainder of the cold stock. Bring to the boil slowly, stirring from time to time

with a wooden spoon.3. When just boiling remove spoon and allow to simmer gently for 2 ½ hours. Do not disturb the

contents during cooking.4. Strain through 4 layers of damp muslin.5. Reboil and remove all fat with absorbent paper.6. Correct the colour, seasoning and garnish as required.

BÉCHAMEL SAUCEA Béchamel Sauce is a Mother or Leading Sauce that is a mixture of a white roux and milk.The consistency of this sauce should be nappe. The ratio is 200 gm white roux to 1 litre milk.

Butter 100 gmFlour 100 gmMilk 1 litre Onion studded with bay Leaf And clove Nutmeg

1. Melt the butter in a saucepan.2. Add the flour and cook to make a white roux.3. Add the milk, in increments, stirring to prevent browning.4. Add the Onion Pique5. Bring to a boil and reduce to a simmer. Skim and stir frequently.6. Cook 30 – 45 minutes. Until the flour taste is gone7. Season with nutmeg.8. Strain through a chinois.9. SHOULD BE VELVETY.

ESPAGNOLE SAUCE

Butter 60 gmFlour 70 gmTomato puree 50 gmBrown stock 1 ¼ litreFat 30 gmCarrot 70 gm Onion 100 gmCelery 25 gmBay leaf 5 gmParsley 5 gm

1. Make a Brown Roux, using the butter and flour. Set aside.2. Melt fat and saute the mirepoix until well caramelized. DO NOT BURN.3. Add the tomato puree and cook for 1-2 minute, to remove the "raw" tomato flavor.4. Add the brown roux and mix thoroughly.5. Add the stock and Bouquet Garni. Mix well.6. Bring to a boil and simmer, covered, over low heat for 2 hour, skimming frequently 7. Strain through a chinois lined with cheesecloth

DEMI-GLACE

Ingredients

Brown Stock 50%Brown Sauce 50%

Method

1. Place both ingredients into a suitable pot and reduce by half over a gentle heat.2. Strain through muslin or a fine strainer.

HOLLANDAISE

Ingredients Met

Egg yolks 4White peppercorns 8Water 20 mlVinegar 20 mlButter 450 gmSalt and cayenne

Method

1. Crush the peppercorns and place in a stainless steel blow, add the vinegar and reduce by three-quarters. Remove the pan from the stove.

2. Add the cold water.3. Gently melt the butter.4. Add the yolks to the reduction and whisk over heat until the mix takes on a creamy consistency,

doubles in volume and forms ribbons. Care must be taken not to over cook this sabayon. This can result in a texture not unlike scrambled eggs.

5. Whisk in the butter a little at a time until all has been absorbed. Use as soon as possible to avoid holding too long.

N.B.Butter sauces must not be made in aluminium pans as this can turn it grey. If the sauce is allowed to heat over 60ºC it will curdle

VELOUTÉVelouté is a Mother, or Leading Sauce, that is a mixture of a white or blonde roux with a whitestock. The sauce, when finished should be very “velvety” hence the name of this sauce. The term inFrench is nappe, which means “to coat”

Method • Make the roux in a saucepan.• Slowly add the stock, in increments, stirring or whisking to avoid lumps• Bring to a boil and simmer for 45 minutes or longer.• Strain through a chinois.• DO NOT SEASON THIS MOTHER SAUCE.

Tomato sauce

Flour 60 gmButter 70 gmBacon 40 gmOnion 80 gmCarrots 80 gmCelery 40 gmBay leaf 1Garlic 1 cloveTomato puree 100 gmTomatoes chopped 100 gmStock 500 mlSugar 10 gmSalt

1. Sauté bacon in butter, add onion, carrot and celery and sauté until they are slightly brown.2. Add flour and fry till it gets a sandy texture and gets slightly brown colour.3. Add tomato puree and chopped tomatoes, and stir.4. Add cold stock, stirring to prevent lumps and bring to boil.5. Add seasoning and cook 1- 1 ½ hours.6. Skim frequently.7. Strain through a chinois.

MAYONNAISEEgg yolks 8 no.Salad oil or olive oil 1 litreFrench mustard 1 gmVinegar 25 mlLemon 1Seasoning

1. Combine the lemon juice, egg yolk, and salt.2. Whisking constantly, begin to add the vegetable oil one drop at a time.3. Once the initial few drops have been added, begin to add the oil more rapidly. Until you have an

emulsification.4. Whisk until all the oil is incorporated. (Add water if the mayo looks too shiny or if the color is not

white enough, and/or if the consistency is very thick.)5. This sauce must be stored below 5c.. CHASSEUR

Ingredients Met

Butter 60 gChopped shallots 30 gGarlic Button mushrooms (sliced) 120 gDry white wine 150 mlTomato concasse 90 gDemi-glace or jus lie 284 mlChopped parsley and tarragon

Method1. Melt the butter in a small pan, add the shallots and cook gently with minimum colour.2. Add the garlic and mushrooms, cover and cook gently for two to three minutes.3. Strain off the excess fat and add the white wine, reduce by half.4. Add the sauce, parsley and tarragon and simmer together for about five minutes.5. Add the tomato concasse and cook for a further two minutes, but do not allow the tomatoes to break

down too far. Correct the seasoning and use as required.

ROBERT

Ingredients Met

Chopped shallots or onions 90 gVinegar or dry white wine 60 gDemi glace 600 mlDiluted mustard 2 tspnSugar 5 tspnMeat glaze 30 gButter 30 g

Method

1. Sweat the shallots in a little of the butter until lightly coloured and add the wine, reduce by two thirds.

2. Add the demi-glace and simmer for 15 minutes, then add the sugar, mustard and meat glaze, do not reboil.

3. Skim and correct the seasoning, mount in the remaining butter.

CHARCUTIERE

Ingredients Met

Robert sauce 600mlJulienne of gherkin 60gButter 30g

1. Add the gherkin to the sauce and finish by mounting in the butter and seasoning.N.B. THESE DEMI-GLACE BASED SAUCES MAY BE MADE USING JUS LIE AS A BASE

TO GIVE A SAUCE OF LIGHTER CONSISTENCY.

PIQUANTE

Ingredients Met

Chopped shallots or onions 60 gVinegar or dry white wine 150 mlDemi glace 600 mlChopped gherkins 45 gChopped capers 15 gChopped chervil, tarragon & parsleyButter 30g

Method1. Sweat the shallots in a little butter until lightly coloured.2. Add the vinegar or wine and reduce by half, add the demi-glace and simmer for 15 minutes.3. Add the rest of the ingredients, skim and correct the seasoning.4. Mount in the remaining butter. Do not reboil

MADEIRA SAUCE

Ingredients Met

Demi-glace 600mlMadeira 150mlButter 30g

Method

1. Reduce the demi-glace by one third; add the Madeira and reboil. Skim and adjust the seasoning. Mount in the butter.

MOUSSELINEIngredients Met

Hollandaise sauce 300mlWhipped fresh cream 150ml

Mix the two together and use as required.

BÉARNAISEIngredients Met

Egg yolkFresh Tarragon 15 gButter 180 gShallots 30 gVinegar 15 gPeppercorns 6Salt & Cayenne to taste

Method

1. Slice the shallots and place in a small saucepan; add crushed peppercorns, tarragon stalks and vinegar.

2. Bring this to the boil, cover and allow to infuse.3. In the meantime gently melt the butter.4. Strain the liquid and reduce to an essence, allow to cool.5. Add the egg yolks and cook to a sabayon as for Hollandaise sauce.6. Add the butter a little at a time keeping the sauce at blood heat.7. Season and pass through muslin, add chopped tarragon.8. If available chopped Chervil may be added in equal quantities to tarragon.

CHORON300ml of Béarnaise sauce add 75ml to tomato puree.

FOYOTTo 300ml of Béarnaise sauce add 25g of meat glaze.

PALOISEAs for Béarnaise sauce using min in lieu of Tarragon and Chervil.

MALTAISE

500mlIngredients Met

Hollandaise sauce 500 mlBlood oranges 2

Method

1. Grate the zest from the oranges and squeeze out the juice.2. Mix the zest and juice with the hollandaise and serve.

N.B. Serve with Asparagus.

FISH VELOUTE

500mlIngredients Met

Margarine 50gFlour 60gFish stock 500mlSalt and pepper

Method1. Make a blond roux with the margarine and flour and allow to cool slightly.2. Boil the fish stock and add gradually to the roux stirring constantly.3. Simmer for thirty minutes, adjust the seasoning, strain through a fine sieve or muslin, cover with a lid

or a cartouche and use as required.Vichy Carrots (Carrottes Vichy)Method1. Allow the same ingredients as for buttered carrots, substitute vichy water for theliquid.2. Peel and wash the carrots (which should not be larger than 2cm (1in) in diameter.3. Cut into 2mm (1½in) thin slices on the mandolin.4. Cook and serve as for buttered carrots.Buttered Carrots (Carottes au Beurre ou Carottes Glacees)Ingredients400g 1lb CarrotsSalt, pepper25g 1oz ButterChopped parsleyMethod1. Peel and wash the carrots.2. Cut into neat even pieces or turn barrel shape3. Place in a pan with a little salt a pinch of sugar and butter. Barely cover withwater.4. Cover with a buttered paper and allow to boil steadily in order to evaporate all thewater.

5. When the water has completely evaporated check that the carrots are cooked, ifnot, add a little more water and continue cooking. Do not overcook.6. Toss the carrots over a fierce heat for 1 –2 minutes in order to give them a glaze.7. Serve sprinkled with chopped parsley.

Fillets of Sole Véronique (Filets de Sole Véronique)Ingredients500 –600g 1 -1¼lb 2 fillets of soleSalt, pepper60ml 1/8 pint Fish stock60ml 1/8 pint Dry white wineJuice ¼ Lemon250ml ½pt Fish veloute50g 2oz Butter2 tbsp Cream, lightly whipped50g 2oz White grapes (blanched, skinned and pipped)Method1. Prepare and cook as for filet de sole vin blanc, adding an egg yolk or spoonful ofsabayon to the sauce.2. Glaze under the salamander.3. Arrange the grapes neatly on the dish.4. Skin and fillet soles, trim and wash.5. Butter and season an earthenware dish.6. Sprinkle with the sweated chopped shallot and add the fillets of sole.7. Season, add the fish stock, wine and lemon juice.8. Cover with buttered greaseproof paper.9. Poach in a moderate oven (150-200oC, Reg 2-6) for 5-10 minutes.10. Drain the fish well, dress neatly on a flat dish or earthenware dish.11. Bring the cooking liquor to the boil with the veloute.12. Correct the seasoning and consistency and pass through a tammy cloth or a finestrainer.13. Mix in the butter, finally add the cream or sabayon.14. Coat the fillets with the sauce.

Minestroni (Minestrone)Ingredients300g 12oz Mixed vegetables (onion, leek, celery, carrot, turnip, cabbage)50g 2oz Butter, margarine or oil¾ ltr 1½ pt White stock or waterBouquet garniSalt, Pepper25g 1oz Peas25g 1oz French beans25g 1oz Spaghetti50g 2oz Potatoes1 tsp Tomato puree100g 4oz Tomatoes, skinned, deseeded, diced50g 2oz Fat baconChopped parsley1 clove GarlicMethod

1. Cut the peeled and washed mixed vegetables into paysanne.2. Cook slowly without colour in the oil or fat in the pan with the lid on.3. Add stock, bouquet garni and seasoning, simmer for approx. 20 minutes.4. Add the peas, beans cut in diamonds and simmer for 10 minutes.5. Add the spaghetti in 2 cm (1in) lengths, the potatoes cut in paysanne, the tomatopuree and the tomatoes and simmer gently until all the vegetables are cooked.6. Meanwhile finely chop the fat bacon, parsley and garlic and form into a paste.7. Mould the paste into pellets the size of a pea and drop into the boiling soup.8. Remove the bouquet garni correct the seasoning.9. Serve grated parmesan cheese and thin toasted flutes separatelyBroccoli BakeIngredients200 g potato150 g broccoli2 slices of bread (crumbled)300 ml semi skimmed milk20 g flour20 g margarine50 g cheeseMethod1. Crumb bread using a food processor.2. Cook broccoli, drain using a colander.3. Prepare and slice potato, cook in boiling water for 3 minutes. Drain.4. Layer potato and broccoli in a suitable dish.5. Make the white sauce. Melt margarine, add flour and make a roux.6. Cool slightly and gradually add the milk. Return to the heat and slowly bring to the boil, stirring all thetime.7. Grate and add half the cheese.8. Mix the other half of the cheese with the breadcrumbs.9. Pour sauce over the broccoli and potato.10. Add breadcrumbs cheese mixture to the top.11. Brown till golden under the grill.


this dish belongs to khorma family. It is mildly sweet and sour and creamy.goes well with rice or bread.Preparation time :30 minutesCooking time :1 hourServes :6

500gm potatoes3 onions ground½ teaspoon ginger paste½ teaspoon garlic paste¼ teaspoon turmeric powder 1 teaspoon red chilli powder2 cloves2 green cardamoms¼ teaspoon caraway seeds4 green chillies ,each broken into two

1 teaspoon watermelon seeds1 teaspoon muskmelon seeds1 cup yoghurt whisked2 tablespoon fresh cream a pinch of saffron½ cup of pulp of ripe mangoesjuice of lemon¼ teaspoon caraway seeds1 teaspoon peppercornsseeds of two green cardamomostwo clovesoil for frying salt to taste

boil the potatoes. Cut into medium small pieces.fry them till golden.Remove all but one cup of oil and reheat the oil.put in whole spices that is cloves and cardamoms .after about a minute add the onions and fry till golden brown.add ginger, garlic, salt, turmeric and red chilli powder and fry a little. add fried potatoes. After two –three minutes, add yoghurt and ground musk and watermelon seeds.stir,cook for few minutes over a medium heat ,uncovered. Add a little water if requiredWhen yoghurt is cooked add mango pulp, fresh cream and saffron, the green chillies and the ground spices and the lemon juice. Cook for a minute or two and remove from heat. Serve hot.

Annanas ke boti(meat with pineapple and potatoes)preparation time :30 minutescooking time : 45 minutesserves : 3-6

½ kg mutton(cut into medium pieces)½ fresh ripe pineapple (cut into medium sized pieces)2-3 potatoes ,cut into medium size pieces2 cloves2 cardamoms3 onions ,sliced¼ teaspoon turmeric powder1 teaspoon red chilli powder1 teaspoon ginger paste1 cup yoghurt ,beaten1 teaspoon muskmelon seeds1 teaspoon watermelon seeds¼ cup green coriander chopped2 green chillies broken into twoa pinch of garam masala1 cupoilsalt to taste

heat oil in karhai. Fry the pieces of pineapple.remove and set aside.In the same oil,put in the cloves andcardamom and then the onions. Brown the onion.Add meat ,salt ,red chilli powder, turmeric and ginger ang garlic.fry till dry.add a little water ,just enough to cover the meat. Pressure cook till the meat is tender add yoghurt ,the ground seeds, coriander and green chillies and place on low heat, stirring briskly.After five minutes add potatoes and pineapple.A little water and cook on a low heat until the potatoes are tender and the gravy thick. Transfer to a serving dish ,sprinkle with garam masala and serve hot..

Khajoor ka halwa(a halwa of dates)

an unusual dessert inspire from Arabia the land of dates

preparation time : 10 minutescooking time: 15 minutes serves : 15-20

½ kg fresh dates1 ½ kg milk1-2 tablespoon(optional)250 gms split gram lentils(chane ke dal)1-2/3 cup ghee(clarified butter)4 tablespoon screwpine flower water(kewda)10-15 almondsseeds of green cardamom,crush a few pistachio

wash and de-seed the dates .blanch the almonds.peel the sk8n and slice them into silver. Wash the gram lentils and boil along with milk. boil till the lentils are tender and liquids dry up .grind the lentils into paste.Mash the dates with your hands and mix with lentils.Heat the ghee in a pan . add the mixed dates and lentil mixture and fry well.add sugar and cook for another few minutes.add screwpine flower water,crush cardamom and mix.decorate with almonds and pistachio.

PUDINA AUR DHANIYA CHAWAL( mint and coriander flavoured rice)serves 4-6

INGREDIENTS

400 gms/2 cups basmati rice washed and soaked in water for 30 minutes,drained½ gm / 1 tsp saffron(kesar) strands100 ml / ½ cup clarified butter(ghee)/refined oil1 cinnamon(dalchini) stick,2”4 cloves(laung)18 gms / 2 tsp ginger(adrak),minced300 ml / ½ cup yoghurt, whisked1 onion (pyaz) large, finely chopped12 gms / 3 tbsp coriander leaves(hara dhania) finely chopped4 gms / 1 tbsp mint leaves(hara pudina) finely chopped4 gms/ 2 tsp white pepper powder salt to taste

method

put the drained rice in a pan and add water to just about cover it. Add saffron and boil for 10 minutes. Remove from heat and drai all the excess water.keep aside

heat the clarified butter/oil add the cinnamon and cloves. Sauté until they crackle.add the ginger and stir.add the drained rice and stir it until it well coated with the oil.add the whisked yoghurt,chopped onions,coriander and mint leaves,white pepper powder and salt. Put on a very low heat and cover. Cook until the rice is well cooked and yoghurt is absorbed.

KHATHI –MEETHI GOBI(honey-tamarind cabbage)serve 4-6

INGREDIENTS

½ cabbage(band gobi) large cut into small stripes100 ml/ 1 cup clarified butter(ghee)/ refined oil½ gms/ 1 tsp coriander seeds(dhania) powder4 gms/ 2 tsp garam masala 2 gms / 1 tsp peppercorns(kali mirch powder)50 gms tamarind(imli) soaked in water to exact ¾ cup5 ml / 1 tbsp vinegar (sirka)salt to taste10 ml / 2 tbsp honey(shahad) clear

METHODHeat the clarified butter/ oil and remove from heat .add the coriander powder garam masala and peppercorn powder .stir. return the pan to the heat. Add the cabbage, tamarind extract and vinegar. Bring to boil,then add salt and honey . cook until the cabbage is done.Purre de legumes

Mixed vegetables 300gButter 50gFlour 25gWhite stock 1 litrePotatoes 100 g Bouquet garniSalt pepperCroutons for garnish

9. Peel wash and slice all the vegetables (except the potatoes)10. Cook gently in the butter without colouring.11. Mix in the flour and cook slowly for few minutes.12. Mix in the hot stock. Stir and bring to boil.13. Add the sliced potatoes bouquet garni. Simmer for 30-40 minutes.14. Blend and pass through a sieve.15. Re-boil, correct the seasoning.16. Serve with croutons.

Poulet sauté chasseur

Butter 50 gChicken 1

Chopped shallots 10gButton mushrooms 100gDry white wine 45 mlDemi glace 250mlTomatoes 200gChopped parsley

9. Cut the chicken into pieces (Sauté cut) and season.10. Cook to golden brown on both sides.11. Cover with lid and cook until tender.12. Add the shallots to the sauté pan, cover with lid, and cook on gentle heat for 1-2 minutes without

colouring.13. Add sliced mushroom cover with lid, cook on gentle heat for 3-4 minutes without colouring.14. Add the white wine and reduce by half. Add the sauce. Add the tomato concasse. Simmer for 5 minutes

15. Correct the seasoning and pour over the chicken.16. Sprinkle with chopped parsley.

Epinard a la crème

Spinach 400gBéchamel sauce 60 mlCream 30 mlButter 20g

6. Remove the stems of spinach; wash the leaves carefully several times.7. Cook in boiling lightly salted water.8. Refresh under cold water and puree.9. Heat butter and add spinach puree, béchamel, cream and seasoning.10. Cook for a minute and serve.

Pommes chateau

Potatoes 200gOil

4. Peel and turn into barrel shape, boil for 3-5 min. and refresh.5. Heat the oil and add the well dried potatoes and lightly brown on all sides.6. Season lightly woth salt and cook for about one hour in a hot oven at 230°-250°C

Crème St. germain

Onion 25gLeek 25gCelery 25gButter 25gPeas 250gBéchamel 250mlCream 50mlWhite stock 500mlBouquet garniSprig of mint

6. Sweat onion, leek and celery in butter, add stock and bring to boil.7. Add peas, mint, bouquet garni, and allow boiling for 5- 7 minutes.8. Remove bouquet garni, add béchamel and bring to boil.9. Remove from the heat and puree.10. Correct seasoning and finish with cream.

Navarin de agneau

Lamb 500gOil 30mlOnion 100gCarrot 100gFlour 25gTomatoes puree 25gGarlic clove 1Brown stock 500mlBouquet garniSalt, pepper

7. Trim the meat and cut into even pieces.8. Fry the seasoned meat, then add carrot, onion and garlic and continue frying.9. Add browned flour, add tomatoes puree.10. Add stock, seasoning and bouquet garni, bring to the boil, skim and cover with a lid.11. Simmer gently until cooked.12. Correct seasoning and sprinkled chopped parsley.

Ratatouille

Baby marrow 200gAubergines 200g

Tomatoes 200gOil 50mlOnion, finely chopped 50gGreen pepper, diced 50gClove garlic, chopped 1Salt, pepperChopped parsley

9. Peel and cut marrow and aubergines into slices10. Concasse the tomatoes.11. Place the oil in a pan and add the onions.12. Cover with a lid and allow cooking without colouring.13. Add the garlic, marrow and aubergine slices and pepper.14. Season lightly. Allow to cook gently for 4-5 minutes.15. Add the tomato and continue cooking for 20-30 minutes or until tender.16. Sprinkle parsley.

Pommes marquise

Potatoes 200gButter 25gEgg yolk 1Tomato concasse 50mlSeasoningEgg wash

11. Wash, peel and cut potatoes into even size.12. Cook in lightly salted water.13. Drain off the water, cover and return to low heat to dry out the potatoes.14. Pass through a medium sieve15. Add one egg yolk and mix well.16. Mix butter. Correct the seasoning.17. Pipe mixture in the shape of an oval nest.18. Place in a hot oven at 230°C for 2-3 minutes.19. Remove from the oven and brush with egg wash and brown lightly in hot oven.20. Place a cooked tomato concasse in the centre, sprinkle with chopped parley.

Creme Dubarry

Cauliflower 400g Vegetable Stock 500ml Milk 300mlCream 100mlLeeks 25g Onion 25g Garlic Cloves 1 Butter 25g Fresh Thyme or Tarragon 15g Bay Leaf Nutmeg

Parsley Ground White Pepper

8. Chop the leeks, onion and garlic. 9. Sauté in melted butter until the onions are transparent. 10. Cut up the cauliflower. 11. Place the cauliflower, thyme or tarragon and bay leaf in a saucepan.12. Simmer in the stock and milk until the cauliflower is soft.13. Remove the bay leaf and liquidise or sieve to a smooth puree.14. Stir in the cream. Garnish with cauliflower florets and chopped parsley.

Tomates grillees

Tomato 400gButter

6. Wash the tomatoes, and remove the eyes.7. Place on a greased, seasoned baking tyay.8. Make an incision 2 mm cross-shape on the opposite side to the eye. 9. Brush with a melted fat and season lightly with salt and pepper.10. Grill under a moderately hot salamander. Serve garnished with parsley.

Pommes croquettes

Potatoes 200gButter 25gEgg yolk 1OilSeasoning

10. Wash, peel and cut potatoes into even size.

11. Cook in lightly salted water.12. Drain off the water, cover and return to low heat to dry out the potatoes.13. Pass through a medium sieve14. Add one egg yolk and mix well.15. Mix butter. Correct the seasoning and mould into cylinder shape.16. Pass through flour, egg wash and bread crumbs.17. Deep fry in hot deep fat.18. When the potatoes are a golden colour , drain well and serve.

MUL

MULLIGATAWNY

Massor dal :150 g

Potatoes :200 g

Apples :75 g

Coconut :100 g

Butter : 30 g

Onions : 100 g

Garlic : 20 g

Curry leaves : 5 g

METHOD

1. Pick, wash & soak dal for 30 min.2. Peel, wash & dice apples & potatoes, grate coconut,

peel & chop onion & garlic.3. Melt butter in a handi, add garlic, onion & curry leaves,

sauté over medium heat for a minute.4. Add dal, potatoes, apples 7 coconut, stir for 5 min.5. Add water (approx. 1.5 liter.), bring to a boil & then

simmer for an hour.6. Strain.7. Finish with lemon juice.8. Adjust the seasoning.

MUTTON KORMA

Mutton : 750 g

Ghee :150 g

Boiled onion paste : 250 g

Garlic paste : 10 g

Ginger paste :10 g

Curd :200 g

Cashew nut paste :100 g

Cream : 70 ml

METHOD

2. Clean & cut mutton into 1 ½ “ chunks 3. Clean, wash & chop green chilies & coriander.4. Heat ghee in a handi, add cloves & cardamom, sauté

over medium heat5. Add onion paste, sauté until light brown, add Garlic,

Ginger paste, coriander & green chilies & stir.6. Add mutton, stir-fry until the chunks are brown, add

curd & water (approx. 600 ml.), bring to a boil, cover & simmer until mutton is cooked.

7. Add cashew nut paste, salt, and white pepper, cardamom & mace pwd. & Cream & bring to a boil.

8. Adjust seasoning9. Garnish with chopped green coriander

KADHAI PANEER

Paneer : 400 g

Ghee : 50 g

Garlic paste : 10 g

Coriander seeds : 15 g

Red chilies : 2 no.

Green chilies : 10 g

METHOD

1. Wash & chop tomatoes, ginger & green chilies.2. Cut capsicum in juliennes & paneer into fingers3. Crush whole recd chilies & coriander seeds 4. Heat ghee in a kadhai & add garlic paste, sauté over

medium heat, add crushed spices, stir5. Add ginger & tomatoes, sauté for 5 min.6. Add salt, garam masala, green Coriander & capsicum &

cook till masala leaves oil.7. Add paneer, sauté for a minute 8. Adjust seasoning1. Garnish with chopped green coriander, juliennes of

ginger.

Mutton broth

Mutton 200gWater or stock 1litreBarley 25gVegetables (carrot, leeks,Onion, celery, turnip) 200gBouquet garniSalt,pepperChopped parsley

1. Place the mutton in a pan and cover with cold water.2. Bring to boil, immediately wash off under running water.3. Clean the pan, replace the meat cover with cold water, bring to boil and skim.4. Add washed barley, simmer for 1 hour.

KACHUMBER SALAD

Cucumber : 100 g

Tomatoes : 100 g

Cabbage : 40 g

Raddish : 50 g

METHOD

1. Peel & cut vegetable into small dices2. Add lemon juice & salt3. Served cold

TAWA ROTI

Whole wheat flour : 400 g

Fat : 20 g

METHOD

1. Sieve flour, add salt & make smooth dough with water.2. Divide into equal size balls, roll out into a 6” diameter 3. Place on griddle & cook from both sides.4. Rub little fat

5. Add the vegetables, bouquet garni and season.6. Skim when necessary simmer till tender.7. Remove the meat, allow to cool and cut from the bone, remove all fat and cut the meat into neat dice

the same size as the vegetables, return to the broth.8. Correct the seasoning, skim, add the chopped parsley.

Crème St Germain

Onion 25gLeek 25gCelery 25gButter 25gGreen peas 250gWater or stock 500mlSpring of mintBouquet garniThin béchamel 500mCream 60ml

1. Sauté onion, leak and celery in the butter.2. Add water or stock and bring to boil.3. Add peas, mint and bouquet garni, and allow to boil for 5 minutes.4. Remove bouquet garni, add béchamel sauce and bring to boil.5. Remove from the heat and liquidize or pass through a sieve.6. Correct seasoning, pass through chinoise.7. Finish with cream.

Crème de Champignons

Onion, leeks and celery 100gButter 50gFlour 50gWhite stock 500mlWhite mushroom 200gMilk 150 mlBouquet garniSeasoning

1. Gently cook the sliced onions, leeks and celery in the butter in a pan without colouring.2. Add flour, cook over a gentle heat to a sandy texture without colouring.3. Remove from the heat, cool slightly.4. Add hot stock, stir to the boil.5. Add chopped mushroom, bouquet garni and season.6. Simmer for 30-45 minutes. Skim when needed.7. Remove bouquet garni pass through sieve or liquidize.8. Reboil, correct seasoning and consistency add milk and reboil.9. Finish with cream.

Crème de volaille

Onion, leeks and celery 100gButter 50gFlour 50gChicken stock 500mlMilk 250mlCooked dice of chicken 100 gmBouquet garniSeasoning

1. Gently cook the sliced onions, leeks and celery in a pan, in the butter without colouring.2. mix in the flour, cook over a gentle heat to a sandy texture without colouring 3. Cool slightly, gradually mix in the hot stock. Stir to the boil.4. Add the bouquet garni and season.5. Simmer for 30-45 minutes. Skim when needed.6. Remove bouquet garni pass through sieve or liquidize.7. Reboil, correct seasoning and consistency add milk and reboil.8. add chicken dices9. Finish with cream.

Purée de legumes

Mixed vegetables 300gButter 50gFlour 25gStock 1 litrePotatoes 100gBouquet garniSeasoningCroutons

1. Peel, wash and slice all the vegetables.2. Cook gently in the butter in a covered pan without colouring.3. Mix in the flour and cook slowly without colouring, cool slightly.4. Mix in the hot stock. Stir and bring to the boil.5. add the sliced potatoes, bouquet garni and season. Simmer for 30-45 minutes. Skim when necessary.6. Remove bouquet garni pass through sieve or liquidize.7. Reboil, correct seasoning and consistency.8. serve with croutons.

MULLIGATAWNY

Massor dal :150 gPotatoes :200 gApples :75 gCoconut :100 gButter : 30 gOnions : 100 g

Garlic : 20 gCurry leaves : 5 gBlack pepper pwd. : 5 gLemon juice : 30 mlSalt

GarnishRice : 40 gLemon : 2 no.

METHOD

1. Pick, wash & soak dal for 30 min.2. Peel, wash & dice apples & potatoes, grate coconut, peel & chop onion & garlic.3. Melt butter in a handi, add garlic, onion & curry leaves, sauté over medium heat for a minute.4. Add dal, potatoes, apples 7 coconut, stir for 5 min.5. Add water (approx. 1.5 liter.), bring to a boil & then simmer for an hour.6. Strain.7. Finish with lemon juice.8. Adjust the seasoning.

Crème De Tomates

Tomatoes : 500gmCarrot (dice) : 50 gmOnion (dice) : 50 gmR.flour : 50 gmButter : 75 gmMilk : 500 mlStock : 500 mlBread Slice : 04 no.Cream : 25 ml.Garlic : 2 clovesBouquet garniSalt & Pepper

1. Make a béchamel sauce.2. Remove the eyes from tomato & roughly chop them.3. Melt remaining butter in a pan.4. Add garlic, carrot, onion and brown lightly.5. Add tomatoes, stock, bouquet garni & seasoning.6. Simmer for 1 hour. Skim when required.7. Pass through a conical strainer.8. Bring to a boil, add béchamel sauce & adjust seasoning.9. Finished with cream & croutons.

Minestrone

Mixed vegetables (onion, leek, celery,carrot,turnip,cabbage) 300g

Butter, margarine or oil 50 gWhite stock or water 750mlBouguet garniGreen peas 25gFrench beans 25 g Spaghetti 25 g Potatoes 50 g Tomato purees 200mlTomatoes, skinned, de-seeded, diced 100 g Fat bacon 50 g Chopped parsleyGarlic 1 cloveSalt, pepper

Method1. Cut the peeled and washed mixed vegetables into paysanne.2. Cook slowly without colour in the oil or fat in the pan with the lid on.3. Add stock, bouquet garni and seasoning, simmer for approx. 20 minutes.4. Add the peas, beans cut in diamonds and simmer for 10 minutes.5. Add the spaghetti in 2 cm (1in) lengths, the potatoes cut in paysanne, the tomato puree and the

tomatoes and simmer gently until all the vegetables are cooked.6. Meanwhile finely chop the fat bacon, parsley and garlic and form into a paste.7. Mould the paste into pellets the size of a pea and drop into the boiling soup.8. Remove the bouquet garni correct the seasoning.9. Serve grated parmesan cheese and thin toasted flutes separately

Chicken Alfredo

boneless, chicken breasts 1 no.eggs 2 no.milk 500ml grated parmesancheese 100gslices mozzarellacheese 4 no.parsleybread crumbsbread slice

Sauce: Butter 50gHeavy cream 100mlMilk 200mlgrated cheese 50gparsleyseasoning

1. Beat eggs with milk. Add 1/2 cup grated cheese and parsley. Dip chicken pieces in egg mixture and roll in bread crumbs.

2. Lightly brown in a skillet with a bit of olive oil.

3. Remove to a baking dish.4. Over medium heat, melt butter. Add cream and milk, stirring constantly. Add cheese and parsley until it

is a warm sauce.5. Pour sauce over chicken breasts. Cover with foil and bake at 350° for 20 to 30 minutes or until chicken

is cooked. During the last five minutes, add a slice of mozzarella to each bread piece and allow to melt.

Poisson Meunière

Meunière refers to both a sauce and a method of preparation, primarily for fish. The word itself means "miller's wife". Thus to cook something à la meunière was to cook it by first dredging it in flour. A meunière sauce is a simple preparation — brown butter, chopped parsley, and lemon — and the name refers to its unelaborate rustic nature.

Fish Fillet : 04 no.R.flour : 50 gmButter : 100 gmLemon : 02 no.Parsley (chop) : 20 gm.Salt & Pepper

1. Clean the fish wash & drain.2. Pass through seasoned flour, shake off all surplus flour.3. Melt butter in a pan & shallow fried on both sides.4. Squeeze some lemon juice on a fish.5. Pour 10 gm nut brown butter over the fish before serving & sprinkle parsley.6. Serve with lemon wedges.

Fillet de poisson dugléré

Fish fillet 4no.Finely chopped shallots 10gTomato concassé 200gFish stock 60mlDry white wine 60mlFish veloute 250mlButter 50gLemon juiceParsleySeasoning

1. Clean and wash fillet.2. Melt butter in a pan and sauté shallots.3. Add the fillet which may be folded into two, add the tomatoes and chopped parsley.4. Season with salt and pepper.5. Add the fish stock, wine and the lemon juice.6. Poach for 5-10 minutes.7. Remove the fillet.8. Pass and reduce the cooking liquor in pan, add fish veloute, pass through fine strainer.9. Correct the seasoning and consistency.10. Coat the fillet with the sauce and serve.

http://en.wikipedia.org/wiki/Dredging_(cooking)

Blanquette d` agneau

Lamb 500gWhite stock 750mlStudded onion 50gCarrot 50gBouquet garniButter 25gFlour 25gCream 40mlChopped parsley

1. trim the meat and cut into even pieces, blanch and refresh.2. place in a sauce pan and cover with cold water.3. bring to the boil then place under running cold water until all the scum has been washed away.4. Drain and place in a clean sauce pan and cover with stock, bring to the boil and skim.5. Add whole onion and carrot, bouquet garni season lightly with salt and simmer until tender.6. Prepare a blond roux and make into veloute with the cooking liquor. Cook out app. 20 minutes.7. Correct the seasoning and consistency and pass through a fine strainer on to the meat.8. Reheat, mix the cream and serve , finished with chopped parsley.

Tomatoes : 500gm

Carrot (dice) : 50 gm

Onion (dice) : 50 gm

R.flour : 50 gm

Butter : 75 gm

Milk : 500 ml

Stock : 500 ml

Bread Slice : 04 no.

Cream : 25 ml.

Garlic : 2 cloves

Bouquet garni

Salt & Pepper

Crème De Tomates

Make a béchamel sauce.Remove the eyes from tomato & roughly chop them.Melt remaining butter in a pan.Add garlic, carrot, onion and brown lightly.Add tomatoes, stock, bouquet garni & seasoning.Simmer for 1 hour. Skim when required.Pass through a conical strainer.Bring to a boil, add béchamel sauce & adjust seasoning.Finished with cream & croutons.

Fish Fillet : 04 no.

R.flour : 50 gm

Butter : 100 gm

Lemon : 02 no.

Parsley (chop) : 20 gm.

Salt & Pepper

Poisson Meunière

Clean the fish wash & drain.Pass through seasoned flour, shake off all surplus flour.Melt butter in a pan & shallow fried on both sides.Squeeze some lemon juice on a fish.Pour 10 gm nut brown butter over the fish before serving & sprinkle parsley.Serve with lemon wedges.

Cauliflower : 400gm

Butter : 20 gm

Cheese : 50 gm.

Mornay Sauce : 250 ml.

(25 gm grated cheese & 1 egg yolk mix well in boiling 250 ml béchamel.)

Chou-Fleur Mornay

Trim the stem & remove the outer leaves.Cut into bite size florets.Cook in salted water for 20 min.Place in greased dish.Coat with Mornay sauce.Sprinkle grated cheese & brown under salamander & serve.

Potatoes : 250 gm.

Butter : 50 gm.

Salt & Pepper

Pommes Persillèes

Wash, peel and wash the potatoes.Cut or turn into even sized pieces.Cook in salted water for approximately 20 min.Melt butter in a pan & add potatoes, seasoning & sauté.Sprinkle chopped parsley.

Portugese egg

Ingredients: 1 pound sausage 8 slices of bread cubed 3/4 pound cheddar cheese 5 eggs 2 1/2 cups milk 1/3 tsp mustard 1 can of cream of mushroom soup 1 can mushrooms (sliced) Recipe Directions

1. Brown 1 pound sausage, skinned links, cut in thirds. 2. Use 8 slices bread cubed and put in oblong dish. 3. Add 3/4 pound Cheddar cheese grated and put on top of bread. 4. Put sausage over cheese. 5. In bowl whisk 5 eggs very good and add 2 1/2 cups milk and 1/3 teaspoon mustard. 6. Add 1 can cream of mushroom soup and 1 can sliced mushrooms drained. 7. Mix up well and pour over sausage. 8. Bake at 350 degrees for 1 hour at 300 degrees for 1 1/2 hours

WHITE STOCKS

Beef bones 2.5 kgCarrots 250 gBouquet garni. 1 smallLeeks 120 gWater 8 ltrOnions 120 gCelery 60 g

5. Cut bones into 4in/10cm lengths, remove any marrow fat and place bones into a saucepan.6. Cover with cold water and bring to the boil, skim and simmer for 4 hours.7. Add the peeled whole vegetables and bouquet garni and allow simmering for a further 2 hours.8. Make a final skimming to remove excess fat.9. Pass the liquid through a fine cloth into a clean pot. Return to the stove and reboil.

BROWN STOCKS

Onion : 50 gm.

Carrot : 50 gm

Turnips : 50 gm

Cabbage : 50 gm

Leeks : 50 gm

French Beans : 25 gm

Peas : 25 gm

Tomatoes : 100 gm

Potatoes : 25 gm

Butter : 50 gm

1.Cut the peeled & washed vegetables into brunoise. Tomatoes skinned, de-seeded & dices.

2.cookm slowly without colour in the .3.add stock, bouquet garni & seasoning, simmer for 20

min.4. 5.

Beef bones 2.4 kgCarrots 120 gBeef Fata little to brown the bonesLeeks 60 gOnions 120 gPeppercornsWater 7 ltrCelery 60 g

7. Cut bones into 4in / 10cm pieces and brown in the hot oven.8. Place them in a stockpot and cover with the water or stock.9. Bring to the boil and skim and cook for two hours.10. Cut the vegetables into large dice (mirepoix), shallow fry until well brown and add to the stock.11. Add the remaining ingredients and simmer for four hours.12. Skim and strain and use as required.

CHICKEN STOCK

Chicken bones 3 kgWater 6 ltrLeeks 100 gOnion studded 150 gCarrots 200 gBouquet garni.Peppercorns (white)Salt 10 g

5. Place the bone into a suitable pan and add the water and bring to the boil.6. Skim as required.7. Add the peeled whole vegetables, bouquet garni and peppercorns and allow simmering for two hours.8. Remove any scum and pass the stock through a fine strainer or muslin.

GAME STOCK

Game bones 3 kgWater 7 ltrCarrots 200 gOnions 120 gLeeks 100 gCelery 25 gPeppercorns

Bouquet garniOil as required

Method2. Cook as for brown stock cooking for three hours only. Skim and use as required.

FISH STOCKS

Fish bones 1 kg(sole, plaice, whiting, turbot)Water 1.5 ltrOnions 150 gButter 5 gPeppercornsBouquet garniJuice of lemon

4. Peel and shred the onions.5. Place the margarine, onions and bones into a pan with a lid and cook until the essence has been

extracted, about five minutes.6. Add the remaining ingredients and bring to the boil. Skim and simmer for 20 minutes. Strain

through a fine strainer or muslin. Reboil and cool.

CONSOMMÉ (BASIC)

Brown stock 1.5 ltWhite of eggs 2Onions 50 gCelery 50 gMinced meat 500gCarrots 50 gLeeks 20gBouquet garniSalt to taste

7. Place the minced meat in a saucepan; add the salt, whites of eggs and dices vegetables mixed thoroughly with a little cold stock.

8. Gradually add the remainder of the cold stock. Bring to the boil slowly, stirring from time to time with a wooden spoon.

9. When just boiling remove spoon and allow to simmer gently for 2 ½ hours. Do not disturb the contents during cooking.

10. Strain through 4 layers of damp muslin.11. Reboil and remove all fat with absorbent paper.12. Correct the colour, seasoning and garnish as required.

CRÈME DE TOMATES

Tomatoes 500gmCarrot (dice) 50 gmOnion (dice) 50 gmR.flour 50 gmButter 75 gmMilk 500 mlStock 500 mlBread Slice 04 no.Cream 25 ml.Garlic 2 clovesBouquet garniSalt & Pepper

10. Make a béchamel sauce.11. Remove the eyes from tomato & roughly chop them.12. Melt remaining butter in a pan.13. Add garlic, carrot, onion and brown lightly.14. Add tomatoes, stock, bouquet garni & seasoning.15. Simmer for 1 hour. Skim when required.16. Pass through a conical strainer.

17. Bring to a boil, add béchamel sauce & adjust seasoning.18. Finished with cream & croutons.

MUTTON BROTH

Mutton 200gWater or stock 1litreBarley 25gVegetables (carrot, leeks,Onion, celery, turnip) 200gBouquet garniSalt,pepperChopped parsley

9. Place the mutton in a pan and cover with cold water.10. Bring to boil, immediately wash off under running water.11. Clean the pan, replace the meat cover with cold water, bring to boil and skim.12. Add washed barley, simmer for 1 hour.13. Add the vegetables, bouquet garni and season.14. Skim when necessary simmer till tender.15. Remove the meat, allow to cool and cut from the bone, remove all fat and cut the meat into neat dice

the same size as the vegetables, return to the broth.16. Correct the seasoning, skim, add the chopped parsley.

PURÉE DE LEGUMES

Mixed vegetables 300gButter 50gFlour 25gStock 1 litrePotatoes 100gBouquet garniSeasoningCroutons

9. Peel, wash and slice all the vegetables.10. Cook gently in the butter in a covered pan without colouring.11. Mix in the flour and cook slowly without colouring, cool slightly.12. Mix in the hot stock. Stir and bring to the boil.13. add the sliced potatoes, bouquet garni and season. Simmer for 30-45 minutes. Skim when necessary.14. Remove bouquet garni pass through sieve or liquidize.15. Reboil, correct seasoning and consistency.16. serve with croutons.

FISH VELOUTE

Butter 50gFlour 60gFish stock 500mlSalt and pepper

Method4. Make a blond roux with the margarine and flour and allow to cool slightly.5. Boil the fish stock and add gradually to the roux stirring constantly.6. Simmer for thirty minutes, adjust the seasoning, strain through a fine sieve or muslin, cover with a lid

or a cartouche and use as required.

POTATO-CABBAGE CHOWDER Potatoes, peeled and cubed 200gchopped cabbage 200gshredded carrots 50gstock 500mlmilk 100mlcream 100ml paprika 25g seasoning parsley

1. In medium saucepan, combine the potatoes and stock; bring to a boil.2. Reduce the heat, cover and simmer for about 8 minutes (or until tender).3. Cool slightly.4. Place 1 cup of the potato mixture in a blender,.5. Add milk, cover and blend for 30 seconds.6. Return to saucepan; stir in the remaining ingredients.7. Cook over medium heat for about 5 minutes 8. Finish with cream and paprika

BÉCHAMEL SAUCE

Butter 100 gmFlour 100 gmMilk 1 litre Onion studded with Bay Leaf And clove Nutmeg

10. Melt the butter in a saucepan.11. Add the flour and cook to make a white roux.12. Add the milk, in increments, stirring to prevent browning.13. Add the Onion Pique14. Bring to a boil and reduce to a simmer. Skim and stir frequently.15. Cook 30 – 45 minutes. Until the flour taste is gone16. Season with nutmeg.17. Strain through a chinois.18. SHOULD BE VELVETY.

ESPAGNOLE SAUCE

Butter 60 gmFlour 70 gmTomato puree 50 gmBrown stock 1 ¼ litreFat 30 gmCarrot 70 gm Onion 100 gmCelery 25 gmBay leaf 5 gmParsley 5 gm

8. Make a Brown Roux, using the butter and flour. Set aside.9. Melt fat and saute the mirepoix until well caramelized. DO NOT BURN.10. Add the tomato puree and cook for 1-2 minute, to remove the "raw" tomato flavor.11. Add the brown roux and mix thoroughly.12. Add the stock and Bouquet Garni. Mix well.13. Bring to a boil and simmer, covered, over low heat for 2 hour, skimming frequently 14. Strain through a chinois lined with cheesecloth

DEMI-GLACE

Ingredients

Brown Stock 50%Brown Sauce 50%

3. Place both ingredients into a suitable pot and reduce by half over a gentle heat.4. Strain through muslin or a fine strainer.

HOLLANDAISE

Egg yolks 4White peppercorns 8

Water 20 mlVinegar 20 mlButter 450 gmSalt and cayenne

6. Crush the peppercorns and place in a stainless steel blow, add the vinegar and reduce by three-quarters. Remove the pan from the stove.

7. Add the cold water.8. Gently melt the butter.9. Add the yolks to the reduction and whisk over heat until the mix takes on a creamy consistency,

doubles in volume and forms ribbons. Care must be taken not to over cook this sabayon. This can result in a texture not unlike scrambled eggs.

10. Whisk in the butter a little at a time until all has been absorbed. Use as soon as possible to avoid holding too long.

N.B.Butter sauces must not be made in aluminium pans as this can turn it grey. If the sauce is allowed to heat over 60ºC it will curdle

VELOUTÉ

• Make the roux in a saucepan.• Slowly add the stock, in increments, stirring or whisking to avoid lumps• Bring to a boil and simmer for 45 minutes or longer.• Strain through a chinois.• DO NOT SEASON THIS MOTHER SAUCE.

TOMATO SAUCE

Flour 60 gmButter 70 gmBacon 40 gmOnion 80 gmCarrots 80 gmCelery 40 gmBay leaf 1Garlic 1 cloveTomato puree 100 gmTomatoes chopped 100 gmStock 500 mlSugar 10 gmSalt

8. Sauté bacon in butter, add onion, carrot and celery and sauté until they are slightly brown.9. Add flour and fry till it gets a sandy texture and gets slightly brown colour.10. Add tomato puree and chopped tomatoes, and stir.11. Add cold stock, stirring to prevent lumps and bring to boil.12. Add seasoning and cook 1- 1 ½ hours.13. Skim frequently.14. Strain through a chinois.

MAYONNAISE

Egg yolks 8 no.Salad oil or olive oil 1 litreFrench mustard 1 gmVinegar 25 mlLemon 1Seasoning

6. Combine the lemon juice, egg yolk, and salt.7. Whisking constantly, begin to add the vegetable oil one drop at a time.8. Once the initial few drops have been added, begin to add the oil more rapidly. Until you have an

emulsification.9. Whisk until all the oil is incorporated. (Add water if the mayo looks too shiny or if the color is not

white enough, and/or if the consistency is very thick.)10. This sauce must be stored below 5c.

CRÈME DE TOMATES

Tomatoes 500gmCarrot (dice) 50 gmOnion (dice) 50 gmR.flour 50 gmButter 75 gmMilk 500 mlStock 500 mlBread Slice 04 no.Cream 25 ml.Garlic 2 clovesBouquet garniSalt & Pepper

1. Make a béchamel sauce.2. Remove the eyes from tomato & roughly chop them.3. Melt remaining butter in a pan.4. Add garlic, carrot, onion and brown lightly.5. Add tomatoes, stock, bouquet garni & seasoning.6. Simmer for 1 hour. Skim when required.7. Pass through a conical strainer.8. Bring to a boil, add béchamel sauce & adjust seasoning.9. Finished with cream & croutons.

POISSON MEUNIÈRE

Fish Fillet 04 no.R.flour 50 gmButter 100 gmLemon 02 no.Parsley (chop) 20 gm.

Salt & Pepper

7. Clean the fish wash & drain.8. Pass through seasoned flour, shake off all surplus flour.9. Melt butter in a pan & shallow fried on both sides.10. Squeeze some lemon juice on a fish.11. Pour 10 gm nut brown butter over the fish before serving & sprinkle parsley.12. Serve with lemon wedges

CHOU-FLEUR MORNAY

Cauliflower 400gmButter 20 gmCheese 50 gm.Mornay Sauce 250 ml.

(25 gm grated cheese & 1 egg yolk mix well in boiling 250 ml béchamel.)

1. Trim the stem & remove the outer leaves.2. Cut into bite size florets.3. Cook in salted water for 20 min.4. Place in greased dish.5. Coat with Mornay sauce.6. Sprinkle grated cheese & brown under salamander & serve.

POMMES PERSILLÈES

Potatoes 250 gm.Butter 50 gm.Salt & PepperParsley For garnish

1. Wash, peel and wash the potatoes.2. Cut or turn into even sized pieces.3. Cook in salted water for approximately 20 min.4. Melt butter in a pan & add potatoes, seasoning & sauté.5. Sprinkle chopped parsley

MULLIGATAWNY

Massor dal 150 gPotatoes 200 gApples 75 gCoconut 100 gButter 30 gOnions 100 gGarlic 20 gCurry leaves 5 gBlack pepper pwd. 5 gLemon juice 30 mlSalt

GarnishRice 40 gLemon 2 no.

9. Pick, wash & soak dal for 30 min.10. Peel, wash & dice apples & potatoes, grate coconut, peel & chop onion & garlic.11. Melt butter in a handi, add garlic, onion & curry leaves, sauté over medium heat for a minute.12. Add dal, potatoes, apples 7 coconut, stir for 5 min.13. Add water (approx. 1.5 liter.), bring to a boil & then simmer for an hour.14. Strain.15. Finish with lemon juice.16. Adjust the seasoning.

MUTTON ROGANJOSH

Lamb Meat 600gDry ginger powder 5gCinnamon 2 no.Cloves 6 no.Black peppercorns 5 no.Black Cardamoms 5 no.Curd 100gCoriander powder 15gAniseed powder 15gAsafoetida a pinchRed Chili powder 15gMustard Oil 75mlSalt

1. Clean, wash and cut lamb into medium sized pieces. Remove all thin fat layers while cleaning.2. Pour and heat oil in a thick bottomed pan. Now add asafoetida, cinnamon, cloves, black peppercorns

and cardamom. Sauté for a minute.3. Add lamb pieces and cook on a medium flame, stirring constantly till lamb pieces get a medium brown

colour. This will take about 12-15 minutes.4. Add a little water and repeat cooking the lamb for another 15 minutes on a low flame. Do make sure to

stir constantly and scrape all the sediments from the bottom of the pan.5. Add red chilli powder, coriander powder, aniseed powder, dry ginger powder and salt.6. Add whisked/beaten yogurt and 2 cups of water. Cook covered till lamb is tender.7. Traditional Kashmiri Rogan Josh has thin gravy and has a standing layer of fat/oil on top.

.KADHAI PANEER

Paneer 400 gGhee 50 gGarlic paste 10 g Coriander seeds 15 gRed chilies 2 no.Green chilies 10 g Ginger 15 gTomatoes 500 gGaram masala 5 gGr. Coriander 10 gCapsicum 50 gSalt & chilly pwd.

1. Wash & chop tomatoes, ginger & green chilies.2. Cut capsicum in juliennes & paneer into fingers3. Crush whole recd chilies & coriander seeds 4. Heat ghee in a kadhai & add garlic paste, sauté over medium heat, add crushed spices, stir5. Add ginger & tomatoes, sauté for 5 min.6. Add salt, garam masala, green Coriander & capsicum & cook till masala leaves oil.7. Add paneer, sauté for a minute 8. Adjust seasoning1. Garnish with chopped green coriander, juliennes of ginger.

KACHUMBER SALAD

Cucumber 100 gTomatoes 100 gCabbage 40 gRaddish 50 gCarrot 50 gOnions 50 gLemon 1 no.Salt

1. Peel & cut vegetable into small dices2. Add lemon juice & salt

http://amazon.co.uk/gp/product/8174361715?ie=UTF8&tag=besonlfin-21&link_code=em1&camp=2502&creative=11114&creativeASIN=8174361715&adid=cfb3ecf5-5e93-4e6e-b1ec-1454e57a4100

3. Served cold

TAWA ROTI

Whole wheat flour 400 gFat 20 gWater Salt

1. Sieve flour, add salt & make smooth dough with water.2. Divide into equal size balls, roll out into a 6” diameter 3. Place on griddle & cook from both sides.4. Rub little fat

CRÈME DE CHAMPIGNONS

Onion, leeks and celery 100gButter 50gFlour 50gWhite stock 500mlWhite mushroom 200gMilk 150 mlBouquet garniSeasoning

10. Gently cook the sliced onions, leeks and celery in the butter in a pan without colouring.11. Add flour, cook over a gentle heat to a sandy texture without colouring.12. Remove from the heat, cool slightly.13. Add hot stock, stir to the boil.14. Add chopped mushroom, bouquet garni and season.15. Simmer for 30-45 minutes. Skim when needed.16. Remove bouquet garni pass through sieve or liquidize.17. Reboil, correct seasoning and consistency add milk and reboil.

18. Finish with cream.

CHICKEN ALFREDOBoneless, chicken breasts 1 no.Eggs 2 no.Milk 500mlGrated parmesanCheese 100gSlices mozzarellaCheese 4 no.ParsleyBread crumbsBread sliceSauce: Butter 50gHeavy cream 100mlMilk 200mlGrated cheese 50gParsleySeasoning

6. Beat eggs with milk. Add 1/2 cup grated cheese and parsley. Dip chicken pieces in egg mixture and roll in bread crumbs.

7. Lightly brown in a skillet with a bit of olive oil.8. Remove to a baking dish.9. Over medium heat, melt butter. Add cream and milk, stirring constantly. Add cheese and parsley until it

is a warm sauce.10. Pour sauce over chicken breasts. Cover with foil and bake at 350° for 20 to 30 minutes or until chicken

is cooked. During the last five minutes, add a slice of mozzarella to each bread piece and allow to melt.

PETITS POIS À LA FRANÇAISE Spring onions, chopped 100g Iceberg lettuce, thickly sliced

100g Caster sugar 5g Vegetable stock 200ml Fresh peas

250g Cream 20ml Fresh mint1. Gently heat the butter in a large saucepan and add the onions and lettuce. Cook over a medium heat for

5 minutes until the onions and lettuce soft but not coloured. If the pan gets too hot just add a little vegetable stock.

2. Pour in the vegetable stock and add the caster sugar, bring to the boil and continue to cook on a fast boil for a further 3 minutes. Taste and season with a salt and black pepper.

3. Add the fresh or frozen peas to the stock with the onions and lettuce. Cook over a low to medium heat for 10 minutes for the fresh peas or 5 minutes for the frozen peas - or until they are cooked through, but NOT mushy or too soft; they should still retain their vibrant green colour and have a "bite" to them.

4. Just before the end of the cooking time - add the cream and gently mix; allow to heat through for about 1 to 2 minutes. Check the seasoning once more and adjust to taste.

5. Serve immediately with the sprigs of fresh mint on top. POMMES LAYONNAISE

Potato 500gOnion 250g

http://www.recipezaar.com/library/getentry.zsp?id=330





Fat

1. Par boil potatoes and cut into slices.2. Fry potatoes in fat.3. Combine the two and toss together.4. Serve.

MINESTRONE

Mixed vegetables (onion, leek, celery,carrot,turnip,cabbage) 300gButter, margarine or oil 50 gWhite stock or water 750mlBouguet garniGreen peas 25gFrench beans 25 g Spaghetti 25 g Potatoes 50 g Tomato purees 200mlTomatoes, skinned, de-seeded, diced 100 g Fat bacon 50 g Chopped parsleyGarlic 1 cloveSalt, pepper

10. Cut the peeled and washed mixed vegetables into paysanne.11. Cook slowly without colour in the oil or fat in the pan with the lid on.12. Add stock, bouquet garni and seasoning, simmer for approx. 20 minutes.13. Add the peas, beans cut in diamonds and simmer for 10 minutes.14. Add the spaghetti in 2 cm (1in) lengths, the potatoes cut in paysanne, the tomato puree and the

tomatoes and simmer gently until all the vegetables are cooked.15. Meanwhile finely chop the fat bacon, parsley and garlic and form into a paste.16. Mould the paste into pellets the size of a pea and drop into the boiling soup.17. Remove the bouquet garni correct the seasoning.18. Serve grated parmesan cheese and thin toasted flutes separately.

FILLET DE POISSON DUGLÉRÉ

Fish fillet 4no.Finely chopped shallots 10gTomato concassé 200gFish stock 60mlDry white wine 60mlFish veloute 250mlButter 50gLemon juiceParsleySeasoning

11. Clean and wash fillet.12. Melt butter in a pan and sauté shallots.13. Add the fillet which may be folded into two, add the tomatoes and chopped parsley.

14. Season with salt and pepper.15. Add the fish stock, wine and the lemon juice.16. Poach for 5-10 minutes.17. Remove the fillet.18. Pass and reduce the cooking liquor in pan, add fish veloute, pass through fine strainer.19. Correct the seasoning and consistency.20. Coat the fillet with the sauce and serve.

HARICOTS VERTS

Beans 400gButter 50gSeasoning

1. Top and tail the beans.2. Cut the beans into strips3. Cook in boiling lightly salted water until tender.4. Toss in butter add seasoning.

POMMES ALLUMETTES

Potatoes 400gOil for fryingSeasoning

1. Peel and cut potatoes into fine strips.2. Wash well and dry in a cloth.3. Fry in hot deep fat until golden brown.4. Season lightly and serve.

CRÈME DE VOLAILLE

Onion, leeks and celery 100gButter 50gFlour 50gChicken stock 500ml

Milk 250mlCooked dice of chicken 100 gmBouquet garniSeasoning

10. Gently cook the sliced onions, leeks and celery in a pan, in the butter without colouring.11. mix in the flour, cook over a gentle heat to a sandy texture without colouring 12. Cool slightly, gradually mix in the hot stock. Stir to the boil.13. Add the bouquet garni and season.14. Simmer for 30-45 minutes. Skim when needed.15. Remove bouquet garni pass through sieve or liquidize.16. Reboil, correct seasoning and consistency add milk and reboil.17. add chicken dices18. Finish with cream.

BLANQUETTE D` AGNEAU

Lamb 500gWhite stock 750mlStudded onion 50gCarrot 50gBouquet garniButter 25gFlour 25gCream 40mlChopped parsley

9. Trim the meat and cut into even pieces, blanch and refresh.10. Place in a sauce pan and cover with cold water.11. Bring to the boil then place under running cold water until all the scum has been washed away.12. Drain and place in a clean sauce pan and cover with stock, bring to the boil and skim.13. Add whole onion and carrot, bouquet garni season lightly with salt and simmer until tender.14. Prepare a blond roux and make into veloute with the cooking liquor. Cook out app. 20 minutes.15. Correct the seasoning and consistency and pass through a fine strainer on to the meat.16. Reheat, mix the cream and serve, finished with chopped parsley.

JARDINIÈRE DE LEGUMES

Carrot 100gFrench beans 100gTurnips 100gPeas 100gSeasoning

1. peel and wash the vegetables and cut into jardinière, cook slightly in salted water , refresh2. Toss in butter and add seasoning.

POMMES DELMONICO

Potatoes 400gMilk 200mlBread crumbSeasoning

1. Wash peel and cut potatoes into dices.2. Barely cover with milk, season lightly and allow cooking for 30-40minutes.3. Place in earthen ware dish, sprinkle with crumbs and melted butter, brown in the oven and serve.

DAL SHORBA

Masoor dal 200g Onions, sliced 50g Crushed garlic 4 clovesGreen chilly 2Turmeric powder 5gChili powder 5g Curry powder 10gSaltGreen corianderLemon juice 1. Heat the oil in a pan and fry the onions for a few seconds. 2. Add the crushed garlic, turmeric, chili and curry powders. Fry again for a few seconds. 3. Add washed masoor dal and cook. When cooked, blend in a blender. 4. Again boil the mixture for 15 minutes. Add salt. 5. Just before serving, add the coriander. Serve hot with a slice of lemon.

METHI MURGHChicken 1 kgYoghurt 250 gGhee 100 gOnion 300 gGarlic chopped 30 g

Ginger chopped 50 gGreen Chilies 6 no. Tomatoes chopped 250 gRed Chilly Powder 1 tspCoriander powder 1 tspTurmeric powder 1/2 tspKasuri Methi 10 gCoriander Leaves chopped 1/4 cupSalt to tasteWhole Cardamom, Cloves & Cinnamon 2 no. Oil

50ml 1. Marinate chicken in yoghurt, salt & red chilly powder. Refrigerate for two hours. 2. Heat oil in a pan & fry whole cardamom, cloves & cinnamon sticks. To this add chopped onions

and fry till golden brown. 3. Then add chopped ginger, garlic & green chillies & cook for about 1 minute. 4. To this add turmeric powder, coriander powder. Stir it for 1 minute. Then add chopped tomatoes &

cook till oil separates. 5. Now add the marinated chicken & cook over high heat for 2 minutes. 6. Add Kasuri methi ,cover it & cook over low flame till the chicken done. 7. Before serving sprinkle fresh coriander leaves on it.

MATAR PANEER

Green peas 250gPaneer 250g onions (chopped) 100ggarlic (crushed) 6 clovesgrated ginger 5ggreen chilies (chopped) 5gTomatoes (peeled and sliced) 250gSalt To Taste Turmeric powder 5gCoriander Seeds 5gBay Leaves 2 No Ghee 50g To Garnish :Garam masala powder Chopped coriander leaves

1. Make a paste by grinding together half the onions, the garlic and coriander seeds. 2. Heat the ghee in a frying pan and cut the paneer into 2.5-cm/1-inch cubes. Fry the paneer to a light

brown and remove to drain on a plate. 3. Add the remaining onion and the ginger to the ghee / oil in a pan and add the bay leaves and fry until

the onion is golden brown. 4. Add the turmeric and the paste mixture and fry until the ghee starts to separate. 5. Add the paneer and mutter (peas) along with the yogurt, chili, tomato and salt. Stir for 5-6 minutes

over low heat. 6. Pour in the water and simmer gently for 20 minutes7. Serve the matar paneer sprinkled with garam masala and coriander.

JEERA RICE Basmati rice 200g

Jeera (cumin seeds) 10gBay leafs 2no.Ghee 20gSalt To Taste

1. Wash the rice and soak in water for half an hour. 2. Heat ghee in a heavy saucepan, bayleafs, cumin seeds in ghee and fry for a while. 3. Add the rice , salt, water and stir. Cover with a lid and simmer the flame. 4. Cook until the rice is done. 5. Serve jeera rice hot with any spicy curry or raita

Beetroot saladIngredientsBeet roots: 400gFresh parsley: 2 tbsp choppedVinaigrette: 60mlMinced onion, to taste (optional)

Method1. Rinse the beet roots. Place in a pot and cover with water & cook until tender. 2. Drain the beets, and slide the skins off while the beets are still warm. Allow the beets to cool, and then

cut the beets into 1/4" cubes.3. Mix the cubed beets in a large bowl with the remaining ingredients. Cover tightly, and refrigerate at

least an hour or overnight.

Spanish Omelet

IngredientsPotatoes, peeled 100gOnion 25gEggs 3 noOlive oil for pan fryingSalt to taste

Method1. Peel & slice potatoes.2. Peel and chop the onion. 3. Mix potatoes, onions & salt together. 4. Fry the potatoes & onion till potatoes are cooked. Remove from the pan and drain extra oil.5. Beat the eggs and pour in the potato onion mixture. Mix together with a large spoon.6. Pour 1-2 Tbsp of olive oil into a non-stick frying pan When hot, stir the potato onion mixture once more

and “pour” into the pan and spread out evenly. Allow the egg to cook around the edges. 7. When the mixture has browned on the bottom, turn it over to cook the other side. 8. Serve hot.Carrot VichyIngredientsCarrots 400g Water 600 ml

Olive oil 1 tbspButter 6 tbspBrown sugar 2 tsp Salt to tasteParsley, finely chopped for garnishMethod1. Peel and cut the carrots into 2-inch slices 2. In a pot, heat the olive oil. Add the carrots. Sauté for about 2 minutes. Add the sugar and salt, 6 tablespoons of butter and water. Bring to a boil. Cover with a lid. Reduce to medium-heat and cook for about 40 minutes or until tender.

3. Drain the extra liquid (if any) garnish with parsley

Boiled Potatoes

IngredientsPotatoes : 250 gm.Salt to tasteFresh parsley, chopped for ganish

Method1. In a large pan, cover the potatoes with plenty of cold water, add the salt, and bring to a boil. Cover partially and cook over medium heat until just tender, 20 to 30 minutes.2. Drain the potatoes and return them immediately to the saucepan. Reduce the heat to low and dry the potatoes by holding the saucepan over the heat and shaking the potatoes around until all visible moisture is gone. Serve at once, sprinkled generously with parsley.Consommé Brunoise

IngredientsBrown stock 1.5 ltWhite of eggs 2Onions 50 gCelery 50 gMinced meat 500gCarrots 50 gLeeks 20gBouquet garniSalt to tasteFor the garnish1 tbsp finely diced carrot1 tbsp finely diced turnip1 tbsp finely diced green leek

Method13. Place the minced meat in a saucepan; add the salt, whites of eggs and dices vegetables mixed

thoroughly with a little cold stock.14. Gradually add the remainder of the cold stock. Bring to the boil slowly, stirring from time to time with

a wooden spoon.15. When just boiling remove spoon and allow to simmer gently for 2 ½ hours. Do not disturb the contents

during cooking.16. Strain through 4 layers of damp muslin.17. Reboil and remove all fat with absorbent paper.18. Correct the colour, seasoning and garnish with brunoise of vegetable.

Oeuf Benedict

IngredientsTomatoes, ends removed and halved 14 thin slices cooked hamEggs 2English muffins, split, toasted, and buttered 2Hollandaise sauce 100ml

Method

1. Place ham slices and tomato halves on rack of broiler pan. until ham begins to get browned and tomatoes are cooked through.

2. Poach egg in salted water, for 3 to 5 minutes or until set. Remove with slotted spoon; drain. 3. On warm serving plates, place English muffins, 2 halves to each plate. Top halves with 2 slices of ham and

a poached egg. Spoon a little sauce over the egg and place a thick slice of broiled tomato next to the egg.

Petits pois à la française IngredientsSpring onions, chopped 100 Iceberg lettuce, thickly sliced 100g Caster sugar 5g Vegetable stock 200ml Fresh peas

250g Cream 20ml Fresh mint

Method6. Gently heat the butter in a large saucepan and add the onions and lettuce. Cook over a medium heat for

5 minutes until the onions and lettuce soft but not coloured. If the pan gets too hot just add a little vegetable stock.

7. Pour in the vegetable stock and add the caster sugar, bring to the boil and continue to cook on a fast boil for a further 3 minutes. Taste and season with a salt and black pepper.

8. Add the fresh or frozen peas to the stock with the onions and lettuce. Cook over a low to medium heat for 10 minutes for the fresh peas or 5 minutes for the frozen peas - or until they are cooked through, but NOT mushy or too soft; they should still retain their vibrant green colour and have a "bite" to them.

9. Just before the end of the cooking time - add the cream and gently mix; allow to heat through for about 1 to 2 minutes. Check the seasoning once more and adjust to taste.

10. Serve immediately with the sprigs of fresh mint on top.

Pommes DelmonicoIngredientsPotatoes 400gMilk 200mlBread crumbSeasoning

Method4. Wash peel and cut potatoes into dices.5. Barely cover with milk, season lightly and allow cooking for 30-40minutes.6. Place in earthen ware dish, sprinkle with crumbs and melted butter, brown in the oven and serve







Portuguese Egg

Ingredients Sausage 400 g8 slices of bread cubed Cheese 100g gratedEggs 5 noMilk 400mlMustard 1/3 tspMushroom veloute 100 ml Mushrooms (sliced) 100g

Method9. Brown sausages, skinned links, cut into thick slices. 10. Place bread into dish11. Put cheese on top of bread. 12. Put sausage over cheese. 13. In bowl whisk 5 eggs very good and add milk and mustard. 14. Add mushroom veloute sliced mushrooms. 15. Mix up well and pour over sausage. 16. Bake at 350 degrees for 1 hour at 300 degrees for 1 1/2 hours

Grilled VegetableIngredientsAssorted vegetables 500 gm(Mushroom, Carrot, Yellow summer squash, Bell peppers, Turnips )Onion 100gOlive oil as neededSalt to taste Pepper to taste Balsamic vinegar as needed

Method1. Prepare the vegetables: Peel and cut the vegetables into halves or quarters. Cut the onion into thick slices,2. Brush the vegetables with olive oil and sprinkle them with salt.3. Grill the vegetables over medium heat, turning as necessary, until they are tender and lightly grill-marked. Cooking time will vary for different vegetables. Regulate the heat or distance from the flame so that the vegetables cook without browning too much.4. Remove from the grill and brush with a little balsamic vinegar, and, if desired, a little more olive oil. Serve warm.

French Fries

Ingredients

Potatoes cut into strips 400gOil for deep frying Salt to taste

Method

1. Cut the potatoes into strips of about 1/3 to 1/2-inch thickness and width 2. Soak potatoes in ice cold water for 1 hour at room temperature. Drain well; pat dry with paper towels. 3. Heat oil in deep fryer 4. Place potato strips in a single layer in hot oil; fry in hot oil for about 4 minutes, or until golden brown

and tender. 5. Drain the French fries on paper towels

French Green Salad

IngredientsCrisp lettuce 100gSpinach leaves 50gWater cress 50gGreen celery slices 50gCucumber slices 50gChopped green onions 50gClear French dressing 100ml

MethodRub salad bowl with peeled garlic clove. Break equal parts of each chilled green into bowl. Add cucumber and onion. Chill. Just before serving, pour French dressing over. Sprinkle with salt and pepper. Toss lightly until leaves are coated. Garnish with tomato and radish slices.

Fruit Salad

IngredientsMixed fruit Cut into dice or slice 400g(Grapes, Peaches, Orange, Papaya, Pineapple, Cherry, Strawberry etc.)Granulated sugar 50g

Dressing:Juice of one lime1/2 cup pineapple juice1 teaspoon ground ginger

Method1. Combine dice and sliced fruits in a large serving bowl; toss gently. 2. Sprinkle with sugar. 3. Whisk together remaining ingredients in a small bowl.4. Pour dressing mixture over fruit and toss gently to combine. Cover and chill the fruit salad thoroughly

before serving.

Oeuf Farci

IngredientsHard-boiled eggs 2noMayonnaise 25 ml

Dry mustard 1/2 tspFinely chopped chives 1½ tsp Finely chopped parsley 1½ tbspSalt and pepperPaprika

Method1. Shell eggs and cut in halves lengthwise.2. Loosen yolks carefully from whites and put them in a small bowl.3. Mash yolks with a fork.

Add mayonnaise (enough to make yolks nicely moist), mustard, chives, parsley and a sprinkling of salt and pepper.

4. Mix with fork until well blended.5. Stuff into egg whites.6. Sprinkle with paprika. Chill.

Roast Potatoes

Ingredients Potatoes 400gOil

Method1. Wash, peel and cut potatoes into even size pieces.2. Place in pan of cold water, bring to boil and cook slowly until just cooked. Drain well3. Heat oil on roasting tray, place potatoes carefully in the roasting.4. Pour the hot oil over the potatoes and place in the oven for 15 min.5. Reduce the heat to 180 degree C and baste every 5 min. until the potatoes are golden and crisp.

Stewed Vegetable

IngredientsTomatoes, diced 200g Basil 10gWater Zucchini squash, sliced 100g Yellow squash, sliced 100gSalt Pepper

Method1. Add ingredients and bring to slow boil'2. Reduce heat, cover and cook about 20 minutes until vegetables are tender.

Pommes Allumettes

IngredientsPotatoes 400g

http://www.grouprecipes.com/95687/stewed-vegetables.html





Oil for fryingSeasoning

Method5. Peel and cut potatoes into fine strips.6. Wash well and dry in a cloth.7. Fry in hot deep fat until golden brown.8. Season lightly and serve.

Oeuf ChimayIngredients

Eggs, hard boiled 3no

For duxelles:1 shallot, finely chopped4 white button mushrooms, finely choppedJuice of 1/2 lemon1-2 Tbsp butterSeasoning

For Sauce Mornay:Béchamel Sauce 50mlcheese, grated 25gEgg yolk 1noCayenne pepperNutmeg

Method1. Melt butter in a pan, add shallots, and cook till translucent, add mushrooms, lime juice and salt. 2. Cook over low heat until the mushrooms release their water into the pan and then the water evaporates

and the mushrooms are soft. Remove the pan from the heat and set it aside.3. Peel eggs, and cut them in half lengthwise. Remove the yolks. Crush the yolks with a fork and stir them

into the mushroom mixture.4. For mornay sauce Mix all sauce ingredients and cook on slow fire and mix with mushroom mixture.5. Adjust seasoning.

Stuff mixture into egg white.Cover stuffed eggs with sauce.

6. Place in the oven

Boiled Vegetable

IngredientsPotatoes, peeled & diced 100gCarrots, diced 50gZucchini, diced 50gBeans, diced 50gends Olive oil to taste

Parsley for garnishSalt and pepper to taste

Method1. Boil, or steam all the vegetables in salted water2. Combine al vegetables in a pan3. Season with olive oil. Add Seasoning. Sprinkle parsley4. Serve hot or cold

Consommé Xevier

IngredientsBrown stock 1.5 ltWhite of eggs 2Onions 50 gCelery 50 gMinced meat 500gCarrots 50 gLeeks 20gBouquet garniSalt to tasteFor the garnishfinely Chop Parsley1 tbsp Egg 3no

Method1. Place the minced meat in a saucepan; add the salt, whites of eggs and dices vegetables mixed thoroughly

with a little cold stock.2. Gradually add the remainder of the cold stock. Bring to the boil slowly, stirring from time to time with

a wooden spoon.3. When just boiling remove spoon and allow to simmer gently for 2 ½ hours. Do not disturb the contents

during cooking.4. Strain through 4 layers of damp muslin.5. Reboil and remove all fat with absorbent paper.6. Correct the colour, seasoning.7. Beat eggs & pour into soup and add herbs.

Purée de lentils

Mirepoix:Onion, small dice 50 gCelery, small dice 25 gCarrot, small dice 25 g

Lentils 250gStock 1 lit

Sachet:Bay leaf 1noWhole cloves 2noPeppercorns 6noSalt to tastePepper to taste

Method

1. Add the mirepoix and sweat in the fat until the vegetables are slightly softened.2. Add the stock. Bring to a boil.3. Soak Lentils for 2 hr. . Drain in a strainer and add to the stock. Also add the sachet.4. Cover and simmer until the Lentils are tender, about 1 hour. Remove sachet.5. Pass the soup through a strainer.6. Bring the soup back to a simmer. If it is too thick, bring it to proper consistency with a little stock

or water.7. Season to taste.

Grilled Mushroom (Champignons Grilles)

Ingredients Mushrooms 200gButter or oil 50 mlSalt and pepper

Method1. Peel the mushrooms, remove the stalks , wash and place on an oiled grilling tray, sprinkle with oil

and season with salt. And pepper.2. Grill on both sides for 3-4 minutes until soft. Serve as a vegetable or as a garnish with grilled meats.

Sauté Potatoes (Pommes Sautées)

Ingredients400 g even-sized potatoesOilsalt and pepperchopped parsley

Method1. Boil the unpeeled potatoes for 15 minutes, keeping slightly underdone.2. Peel, cool and cut into slices.3. Toss in hot oil in frying pan , season lightly with salt and pepper.4. Sprinkled chopped parsley.

Lamb Hotpot

IngredientsLamb 500gOnion, sliced 100gPotatoes, Sliced 400gBrown stock 1 litSalt, PepperOil OptionalParsley chopped

Method

1. Trim the meat and cut into even pieces.2. Season with salt and pepper and place in a deep pan.3. Lightly sauté the onion in the oil, if desired. Mix the onion and 300 g of potatoes together.4. Season and place on the top of meat, add stock.5. Neatly arrange overlapping layer of the remaining potatoes on top and place to cook in a hot oven at

230- 250 C until lightly coloured.6. Reduce the heat and simmer gently until cooked approx. 1 ½ - 2 hrs.7. Serve with the potatoes brushed with butter and sprinkle with chopped parsley.

Ingredients← Curd 450 ml← Gram flour (besan) 50 g← Water 450 ml← Sugar 2 tsp← Salt 1 tsp← Radish 100g← Oil 1 tbsp← Asafetida (Hing) 1 pinch← Black mustard seeds 1 tsp← Cumin seeds 1 tsp← Coriander seeds 1 tsp← Curry leaves 2-4 no← Whole, Dried red chilies 4no← Garlic chopped 1 tsp← Ginger chopped 1 ½ tsp← Salt to taste← Coriander chopped to garnish

Method1. Whip curd until it turns smooth. 2. Combine Gram flour with water and the yoghurt. 3. Add Sugar, salt and radish and bring to a boil over a moderate flame.

http://recipes.wikia.com/wiki/Radish

http://recipes.wikia.com/wiki/Salt

http://recipes.wikia.com/wiki/Sugar

http://recipes.wikia.com/wiki/Yoghurt

http://recipes.wikia.com/wiki/Water


http://recipes.wikia.com/wiki/Ginger

http://recipes.wikia.com/wiki/Garlic

http://recipes.wikia.com/wiki/Curry

http://recipes.wikia.com/wiki/Coriander_seeds

http://recipes.wikia.com/wiki/Cumin

http://recipes.wikia.com/wiki/Black_mustard_seeds

http://recipes.wikia.com/wiki/Heeng

http://recipes.wikia.com/wiki/Oil


http://recipes.wikia.com/wiki/Salt

http://recipes.wikia.com/wiki/Sugar

http://recipes.wikia.com/wiki/Water


4. Simmer for 10 minutes, before removing the radish from the pan and dicing them. 5. In a frying pan, heat oil and add Asafetida, mustard seeds, cumin and coriander seeds. Toss in the

curry leaves and the chilies. 6. Finally add the ginger, garlic and the salt. Simmer for 5 minutes. 7. Strain the soup; add diced radish and serve hot garnished with chopped coriander.

Ingredients:

250 gms Paneer How to make paneer200 gms Fresh Cream200 gms Tomato Puree2-3 tblsp Butter2 tblsp Fenugreek leaves (dried kasuri methi)1/2 tsp Red chilli powder1/2 tsp Garam masala powder2-3 Green ChilliesSalt as per taste

How to make paneer butter masala:

Melt the butter in a pan, add slit green chillies, tomato puree, kasuri methi, salt, red chilli powder and simmer for 4-5 minutes.

Add the cream and garam masala powder and cook further for 2-3 minutes. Add the paneer pieces and cook for a minute. Serve hot garnished with coriander

Salade Niçoise

1.4 kg Waxy potatoes, scrubbed1.4 kg Green beans, washed and trimmed900 g Mixed salad greens, washed, trimmed, and crisped1 60-oz can 1 1700-g can Tuna, solid pack or chunk 25 Anchovy fillets50 Olives, black or green50 Hard-cooked egg quarters100 Tomato wedges60 mL Chopped parsleyVinaigrette:1 L Olive oil250 mL Wine vinegar5 mL Garlic, chopped fine15 mL Salt2 mL Pepper

P r o c e d u r e

http://www.indianfoodforever.com/basic-preparations/how-to-make-paneer.html


http://recipes.wikia.com/wiki/Garlic

http://recipes.wikia.com/wiki/Ginger

http://recipes.wikia.com/wiki/Curry

http://recipes.wikia.com/wiki/Coriander_seeds

http://recipes.wikia.com/wiki/Cumin

http://recipes.wikia.com/wiki/Mustard_seeds

http://recipes.wikia.com/wiki/Oil


1. Cook the potatoes in boiling salted water until just tender.Drain and let cool. Peel. Cut into thin slices. Hold in refrigerator, covered.2. Cook the beans in boiling salted water. Drain and cool under cold running water. Cut into 2-in. (5-cm) pieces. Hold inrefrigerator.3. Line cold salad bowls or plates with the lettuce leaves (seenote).4. Combine the potatoes and green beans. Divide the mixtureamong the salad bowls, about 3 oz (90 g) per portion.5. Drain the tuna and break it into chunks. Place a 11⁄2-oz(50-g) portion in the center of each salad.6. Arrange the anchovy fillets, olives, egg quarters, and tomatowedges attractively on the salads.7. Sprinkle the salads with chopped parsley.8. Hold for service in refrigerator.9. Combine the dressing ingredients and mix well. Just beforeservice, mix again and dress each salad with 11⁄2 f1 oz(50 mL) dressing.

KADHAI PANEER

Paneer 400 gGhee 50 gGarlic paste 10 g Coriander seeds 15 gRed chilies 2 no.Green chilies 10 g Ginger 15 gTomatoes 500 gGaram masala 5 gGr. Coriander 10 gCapsicum 50 gSalt & chilly pwd.

9. Wash & chop tomatoes, ginger & green chilies.10. Cut capsicum in juliennes & paneer into fingers11. Crush whole recd chilies & coriander seeds 12. Heat ghee in a kadhai & add garlic paste, sauté over medium heat, add crushed spices, stir13. Add ginger & tomatoes, sauté for 5 min.14. Add salt, garam masala, green Coriander & capsicum & cook till masala leaves oil.15. Add paneer, sauté for a minute 16. Adjust seasoning2. Garnish with chopped green coriander, juliennes of ginger.

Tarka dalPreparation Time 15 min.Cooking Time 30 min.I N G R E D I E N T S30 gram Clarified butter100 gram Onion, sliced5 gram Mustard seed2 no Garlic cloves crushed5 gram Fenugreek seeds10 gram Ginger, grated125 gram Red lentils30 ml Tomato puree150 gram Tomatoes chopped5 ml Lemon Juice10 gram Coriander sprigs5 gram Green chili chopped3 gram Ground red chilli3 gram Garam masalaSalt to taste600 ml WaterI N S T R U C T I O N SHeat half the ghee in a large sauce pan, and add onions. Cook for 2-3 minutes over a high heat, and then add mustardseeds. Cover the pan until the seeds begin to pop.Add the garlic, fenugreek, ginger and salt.Stir once and add the lentils, tomato puree and water and add simmer gently for 10 minutes.Stir in the tomatoes, lemon juice and coriander add simmer until lentils are tender.Transfer to a serving dish. Heat the remaining ghee in a small sauce pan until it starts to bubble. Remove from the heat

and stir in the garam masala and chili powder. Immediately pour over the tarka dal and serve.

CARROT SOUP

Ingredients:

Carrots 3/4 kgTomato 1Low fat milk 2 cupsWater 2 cupsBlack pepper powder 1/2 tsp.Sugar to taste 1 tsp.Salt to taste Method:

1. Cut carrots and tomato into small pieces.2. Boil water in a pan. Lower the heat and add carrot and tomato pieces. Cook till tender (about 30 minutes). Add black pepper powder.3. Use the blender to mix well with low fat milk, salt and sugar.4. Strain and refrigerate until thoroughly chilled.

5. Serve cool. Optional, garnish with sliced almonds.

CORN SOUP RECIPE

Ingredients:

• 2 Cups corn nib lets • 1 tbsp Soy sauce • Chilli and garlic sauce • Ground white pepper • 5 Cups water • 1 tsp Butter • 1 tbsp Cornflour • Salt to taste

Method:

•Boil the water and add corn to it. •Cover the vessel and cook it for 5 minutes. •When the corns are well cooked, smash some of the corns with a hand blender. •Make a solution of the cornflour with water. •Add this mixture to the boiling soup. •Also add the remaining ingredients and bring to a boil. •Garnish with fresh ground black pepper. •Corn soup is ready. Serve with bread rolls.

VEGETABLE SOUP RECIPE

Ingredients:

• 1/2 Capsicum • 2 to 3 French beans • 30 gms Sweet peas • 1 Small carrot • 1 Cabbage • 1 Floret of cauliflower • 1 Onion • 1/2 tsp Grated ginger and garlic • 1/2 tsp Soya sauce • 1/4 tsp Crushed red chilli • 1Blob butter • 2 tsp Cornflour • 1/2 tsp Sugar • 2 Cups water • Salt to taste

Method:

•Chop all the vegetables. •Melt butter in a pan and add vegetables, ginger and garlic. •Fry the vegetables for about 3 minutes. •Pour water and boil. •Mix the cornflour in half cup water and add it to the soup. Keep stirring constantly. •Bring to boil again. •Add sauce, chilli and sugar. •Boil till the solution becomes thick and transparent. •Mixed vegetable soup is ready.

BEETROOT SOUP RECIPE

Ingredients:

• 2 Beetroots • 2 tsp Basamati rice • 2 tbsp Butter • 2 to 3 Cups water • Salt • Pepper

Method:

•Peel off the skin of beetroots and grate them. •Melt the butter in a vessel and add basmati rice and grated beetroot. •Cook the mixture till it becomes soft. •Now add water or vegetable stock, pepper and salt. •Boil it till the rice grains turn soft. •Beetroot soup is ready to serve. •Serve it with grated cheese.

LENTIL SOUP RECIPE

Ingredients:

• 2 Cups kali masoor • 1/2 Cup mixed vegetables • 2 Carrots • 1 Large tomato • 1 Onion • 1 tsp Cumin powder • Chopped coriander • Pepper • 2 tsp Olive oil • Salt to taste

Method:

•Heat olive oil and fry the onions. •When onions turn brown add chopped tomatoes. •Pour sufficient water and add the lentils and vegetables. •Cover it and simmer on medium flame to achieve liquid consistency. •Stir it once or twice. •Season the soup. •Add cumin powder and mix well. •Lentil soup is ready to serve.

TOMATO SOUP RECIPE

Ingredients:

• 4 Tomatoes • Salt to taste • Pepper • Mint leaves

Method:•Put the tomatoes in a pan. •Pour sufficient water and boil. •Add mint and salt to the boiling mixture. Boil for about 10 minutes. •Cool and blend the tomatoes with the help of a mixer. •Sieve the blended mixture to remove the seeds and skin. •Tomato soup is ready to serve.

PANEER CUTLETS

Ingredients:

250 gms - paneer (cottage cheese)1 tbsp - finely minced green chilies2 to 3 - spring onions, finely chopped with tops1 tsp - chilly powder1 tbsp - finely chopped coriander leaves2 tsp - finely chopped mint leaves1 egg - beatenbreadcrumbs for coatingsalt to taste and oil for frying

Method: Crumble paneer with hand or mash with a fork. Mix in chillies, coriander, mint, onions, chilli powder and salt. Shape into flat round balls. Dip in egg; then in breadcrumbs. Let dry for 5 to 6 mins. In hot oil, deep fry cutlets till golden brown on both sides.

Serve with toast or in round bread rolls, as for hamburgers, with tomato and onion slices.

Ingredients Okra (Bhindi) - 3 lbs Onion (large) - 1 Ginger/garlic paste - 1 tsp Tomato - 1 Tumeric powder - 1/4 tsp Red chilli powder - 1/2 tsp Cumin powder - 1/2 tsp Mustard seeds - 1/2 tsp Salt to taste

Preparation Method Heat oil in pan and add Mustard Seeds. Add Onion and cook until transluscent and soft. Add Ginger/Garlic paste, Turmeric Powder, Cumin Powder and Chilli Powder. Saute for a minute. Add Okra and salt and mix it. Cover the pan and cook on a low heat for ten minutes. Serve with Rice or Chapatis.

Palak paneerIngredients:500gms Fresh Palak (Spinach) 100gms Paneer 2 Onions grated 2 tsp Ginger-Garlic paste 5-6 tbsp oil 1 tsp pure ghee (clarified butter)Garam masala to taste Red chili powder to taste 1 tsp cumin powder Salt To Taste(Learn more about the spices here)

Method:-Clean and wash palak (spinach) well.- Boil the spinach in water (enough to cook it) and then let it cool in the same water.- Now mash it in a mixer or puree it.- Heat oil in a kadai.

http://www.indiamarks.com/guide/Indian-Cooking-Basics:-Indian-Utensils-and-Cookware-Guide/1383

http://indiamarks.com/guide/The-Heart-of-Indian-Cuisine-Spices!/244

- Add the ginger-garlic paste to the oil and stir-fry for a minute.- Now add onions and fry till golden brown.- Add all spices except the red chili powder.- Now add the spinach (palak) and little water if needed and cook for 4-5 minutes.- Cut paneer into pieces (Paneer can be fried to a golden brown in a separate pan or can be used as it is).- Add the Paneer pieces to the gravy and cook until done (around 10 mins).- Dish it and add the finally touch...- Just before serving, heat pure ghee (clarified butter) in a small pan.- Hold the pan with hot ghee over the dish, add the chili powder and immediately pour on the Indian Palak Paneer dish.

Murgh mussalam

10 flakes garlic (crushed)2 tbsp grated gingerSalt To Taste1 cup curd or plain yogurt1 tbsp lemon juice1 chicken1 cup long grain rice3/4th cup shelled peas6 bay leaves1 cup ghee2 large onions (finely chopped)225gms/1/2 lb tomatoes (peeled & sliced)2 cups hot water3 tbsp chopped coriander leaves

Spices

2 tsp garam masala powder1 tbsp turmeric powder8 cloves6 black peppercorns1 brown cardamom1 tsp red chili powder1 tbsp roasted coriander powder1 tsp cumin seeds1/2 tsp saffron strands

How to make chicken murgh musallam :

Mix three-quarter of garlic with half the ginger, half the garam masala, 1 tbsp. salt, 1/3rd of turmeric, half of curd and the lemon juice and mix to paste.

Make small cuts in the chicken flesh and rub the paste all over and in the cavity. keep aside for 2 hours.

Half cook the rice with peas, remaining garlic , 4 cloves, peppercorns, 1/2 tsp. salt, brown cardamom and 4 bay leaves and water and use to stuff chicken.

Heat the ghee in saucepan and fry the chicken until brown all over, being careful not to let the stuffing out. Drain the chicken.

In another pan fry half onions in the remaining ghee with 2 bay leaves, remaining cloves and green cardamoms, until golden.

Add the remaining turmeric and chili powder. Make a paste grinding together the coriander and cumin seeds and the remaining onion and grated ginger.

Cook, stirring, for 5-10 minutes, until the ghee starts to separate. add the remaining curd, the tomato and 1/2 tsp. salt.

Add the chicken to the pan and baste with the spice mixture. Pour over 300ml/ 11/4 cups of water, cover and cook in a moderately hot oven (200 degree centigrade, 400 degree Fahrenheit, gas mark 6) for 1 hour.

Steep the saffron in the remaining garam masala powder and coriander leaves before serving murgh musallam.

Murgh mnakhaniChicken Marination800 gms Chicken Pieces (boneless) 1 tsp Coriander Powder1 tblsp sour Curd 2 tsp Ginger Paste2 tsp Garlic Paste 1 tblsp lemon juice 1 tsp Cumin Powder1 Onion paste 1 tsp Red Chilli Powder Salt to taste Few drops of orange color

Gravy 4 large tomatoes chopped 4 tblsp Butter 1 tblsp Fresh Cream1 tsp Coriander Powder1 tsp Cumin Powder1 tsp Red Chilli Powder1 tsp Black Pepper Powder2 tsp Ginger finely chopped2 tsp Green Chilly finely choppedsalt to tastesugar to taste

GarnishMelted ButterFresh Cream Coriander Leaves finely chopped

How to make murgh makhani :

Make small cuts in the chicken pieces. Mix all the marinate ingredients. Mix the the chicken pieces and the marinate. Let the chicken marinate for a few hours. Take half the butter in a heavy bottom wok and put in the chicken with the marinade. Cover it and

cook till the chicken is fully cooked. Stir fry the chicken for some time. Now heat the remaining butter in a saucepan and add the red chilli, coriander, cumin and black

pepper powders.

Fry for some time then add the chopped tomatoes, sugar, salt and cook on medium flame till the puree thickens and the fat separates.

Add the beaten cream and cook on low flame for few minutes. Then add the chicken pieces along with chopped ginger and green chillies to the gravy. Cover and

simmer on low heat till the curry is hot simmering hot. While serving pour the melted butter and garnish with fresh cream and finely chopped coriander

leaves. Serve the Murgh Makhani hot with rice or naan.

Stuffed capsicum

Ingredients:

5-6 Capsicum (simlamirch) 2 boiled potatoes 2 tbsp boiled green peas 1 Onion finely chopped 1/4th tsp turmeric powder Red chili powder to taste 1/4th tsp Garam masala 1/4th tsp Dry mango powder (amchur) Salt To Taste Oil/ghee for frying

Preparation: Wash the capsicum and boil them whole till they are tender (not too much), drain water and keep

aside to cool. Mash the boiled potatoes. Now in a pan heat 2-tbsp oil/ghee and add chopped onion and fry till it turns golden brown. Now add all spices, mashed potatoes and peas and fry for few moments. With a sharp knife cut the stem of the capsicum and take out seeds from the top gently and add the

stuffing in it. Now take oil/ghee in a kadhai and fry the stuffed capsicums on all sides. Garnish the bharawan capsicum with grated paneer, chopped coriander leaves and thinly sliced

rings of tomato. Serve hot.

Hyderabadi biryani

350 gms Basmati Rice 200 gms Potatoes 200 gms Carrots 100 gms Onions 4 Green Chilies 30 gms Ginger 20 gms Garlic 1/2 tsp Turmeric Powder1 tsp Red Chili Powder 1 cup Curd 1 tsp Saffron 2 tbsp Milk

1/3 cup Mint ( Pudina leaves )1/3 cup Coriander Leaves 4 tsp Rose Water 50 gms Cashewnuts 50 gms Almonds 25 gms Raisins 120 gms Ghee Salt To taste

How to make hyderabad biryani :

Wash and soak the basmati rice for half an hour. Drain the water. Put the rice, some more water and add half the whole garam masala and salt in a pan.

Bring the rice to a boil and cook until the rice is done. Drain and keep aside. Dice the peeled potatoes and carrots and wash them. Slice the onions and green chilies. Peel ginger and garlic and chop finely. Chop the coriander and mint leaves. Soak the almonds in water for half an hour and keep aside. Beat the curd in a bowl and divide into two equal portions. Dissolve saffron in warm milk and add it to one portion of the curd mixture. Heat ghee, add the remaining garam masala and sauté over medium heat until it begins to crackle. Add onions until golden brown. Then add green chilies, ginger, garlic and stir for a minute. Add turmeric and chili powder, saute for half a minute add the chopped vegetables and stir for a

minute. Add the portion of plain curd, stir, add 2/3 cup water, and bring to a boil, then simmer until the

vegetables are cooked. Add the dry fruits and nuts when the vegetables are done. In the handi with the cooked vegetables, sprinkle little saffron curd, mint and coriander. Then spread half the rice and again sprinkle the remaining saffron-curd, mint and coriander and

top it with the remaining rice. Place a moist cloth on top, cover the lid tightly so that it gets sealed. Put the handi on dum in a pre-heated oven for 15-20 minutes. Serve the hyderabadi biryani hot with mint chutney and other vegtables.

Garam masala

Ingredients:

1/2cup Cumin Seed (Jeera) 2 tblsp Coriander seeds (Dhania) 4 sticks Cinnamon (Tuj/Dalchini) 10-12 bruised green Cardamom pods (Elaichi) 4-5 bruised black Cardamom pods (Elaichi) 10 Cloves (Lavang) 1/2 broken Nutmeg (Jaiphal) 3-4 blades of Mace (Javitri) 1 tblsp black Pepper corns (Kalimirchi) 4 whole Star anise (Dagad Phool) 5 Bay Leaf (Tej Patta)

How to make garam masala-punjabi style: Roast all ingredients in a dry pan (preferably non-stick) and heat over a very low fire, shaking the

pan time to time. When the spices give off the fragrance allow to cool slightly.

Then grind finely in an electric grinder. If electric grinder is not available, grind by hand and press through a fine sieve afterwards. Store it in an airtight container for up to 3 months. Make sure you always close the lid tightly after use.

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