Pommes De Terre "Nature" (Boiled Potatoes)

Ingredients

Potatoes , peeled and halved or quartered  400 g
Salt to taste
Fresh parsley, chopped for ganish

Method

1. 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.

Oeuf Chimay

Ingredients

Eggs, hard boiled 3no

For duxelles:
1 shallot, finely chopped
4 white button mushrooms, finely chopped
Juice of 1/2 lemon
1-2 Tbsp butter
Seasoning

For Sauce Mornay:

Béchamel Sauce 50ml
cheese, grated 25g
Egg yolk 1no
Cayenne pepper
Nutmeg

Method

1. 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

Ingredients

Potatoes, peeled & diced 100g
Carrots, diced 50g
Zucchini, diced 50g
Beans, diced 50gends
Olive oil to taste
Parsley for garnish
Salt and pepper to taste

Method

1. Boil, or steam all the vegetables in salted water
2. Combine al vegetables in a pan
3. Season with olive oil. Add Seasoning. Sprinkle parsley
4. Serve hot or cold

Pommes Allumettes

Ingredients

Potatoes 400g
Oil for frying
Seasoning

Method

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.

Consommé Xevier

Ingredients

Brown stock 1.5 lt
White of eggs 2
Onions 50 g
Celery 50 g
Minced meat 500g
Carrots 50 g
Leeks 20g
Bouquet garni
Salt to taste
For the garnish
finely Chop Parsley1 tbsp
Egg 3no

Method

1. 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.

Stewed Vegetable

Ingredients

Tomatoes, diced 200g
Basil 10g
Water
Zucchini squash, sliced 100g
Yellow squash, sliced 100g
Salt Pepper

Method

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

Oeuf Farci

Ingredients

Hard-boiled eggs 2no
Mayonnaise 25 ml
Dry mustard 1/2 tsp
Finely chopped chives 1½ tsp
Finely chopped parsley 1½ tbsp
Salt and pepper
Paprika

Method

1. 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.

Fruit Salad

Ingredients

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

Dressing:

Juice of one lime
1/2 cup pineapple juice
1 teaspoon ground ginger

Method

1. 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.

French Green Salad

Ingredients

Crisp lettuce 100g
Spinach leaves 50g
Water cress 50g
Green celery slices 50g
Cucumber slices 50g
Chopped green onions 50g
Clear French dressing 100ml

Method

Rub 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.

French Fries

Ingredients

Potatoes cut into strips 400g
Oil 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

Portuguese Egg

Ingredients

Sausage 400 g
8 slices of bread cubed
Cheese 100g grated
Eggs 5 no
Milk 400ml
Mustard 1/3 tsp
Mushroom veloute 100 ml
Mushrooms (sliced) 100g

Method

1. Brown sausages, skinned links, cut into thick slices.
2. Place bread into dish
3. Put cheese on top of bread.
4. Put sausage over cheese.
5. In bowl whisk 5 eggs very good and add milk and mustard.
6. Add mushroom veloute sliced mushrooms.
7. Mix up well and pour over sausage.
8. Bake at 350 degrees for 1 hour at 300 degrees for 1 1/2 hours

Oeuf Benedict

Ingredients

Tomatoes, ends removed and halved 1
4 thin slices cooked ham
Eggs 2
English muffins, split, toasted, and buttered 2
Hollandaise 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.

Consommé Brunoise

Ingredients

Brown stock 1.5 lt
White of eggs 2
Onions 50 g
Celery 50 g
Minced meat 500g
Carrots 50 g
Leeks 20g
Bouquet garni
Salt to taste

For the garnish

1 tbsp finely diced carrot
1 tbsp finely diced turnip
1 tbsp finely diced green leek

Method

1. 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 with brunoise of vegetable.

Carrot Vichy

Ingredients


Carrots 400g
Water 600 ml
Olive oil 1 tbsp
Butter 6 tbsp
Brown sugar 2 tsp
Salt to taste
Parsley, finely chopped for garnish

Method

1. 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

Spanish Omelet

Ingredients


Potatoes, peeled 100g
Onion 25g
Eggs 3 no
Olive oil for pan frying
Salt to taste

Method

1. 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.

Beetroot salad

Ingredients


Beet roots: 400g
Fresh parsley: 2 tbsp chopped
Vinaigrette: 60ml
Minced onion, to taste (optional)

Method

1. 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.

Chicken Stock Recipe

Ingredients

Chicken bones 3 kg

Water 6 ltr
Leeks 100 g
Onion studded 150 g
Carrots 200 g
Bouquet garni.
Peppercorns (white)
Salt 10 g

Method

1. 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.

White Stock Recipe

Ingredients

Beef bones 2.5 kg

Carrots 250 g
Bouquet garni. 1 small
Leeks 120 g
Water 8 ltr
Onions 120 g
Celery 60 g


Method

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

Gujiya Recipe

Ingredients

Refined flour (Maida) 500 gms

Ghee 100g
For the Filling

Khoya 500g
Green Cardamom Powder 2g
Almonda, chopped 25 gms
Raisins  25 gms
Dried Coconut (grated) 25 gms
Sugar 350 gms 

Ghee / Oil to fry


Method

Sieve the flour.
Mix the six tablespoons of oil with the flour.
Using fingers, mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent.
Now add some water and knead lightly.
Keep adding water as required and knead into a soft but tight dough.
Set aside and cover with a damp cloth.
Now mash the khoya and fry it in a kadhai till light brown in color.
Add sugar and cardamom powder into the khoya and mix well.
Add almonds, cashews, coconut and raisins.
Fry for 2 minutes and remove from the heat.
Allow it to cool.
Divide the dough into small balls and roll each ball into a small round of 4 inch diameter.
Fill half the round with the khoya mixture, fold it and seal the round, twisting the edges inwards.
Take care that the filling does not ooze out.
Prepare all the gujiyas and spread on a cloth.
Heat ghee in a kadhai and deep fry the gujiyas in batches on a medium flame..
When golden brown in colour, drain and remove.

Vegetarian Manchurian Recipe

Ingredients

Cabbage (Grated)  200g
Carrots (Grated)   200g
Spring Onion, Chopped  50g
Green Chilies (Chopped ) 2no
Garlic Flakes Crushed 3-4
Corn Starch  2 tbsp
Oil for deep frying
Soya Sauce 1 tbsp
Salt to taste
Pepper Powder  1 tsp
Sugar  1 tsp
A pinch of ajinomoto
oil   2 tbsp

Method

Mix grated cabbage and carrots and squeeze the water out from them.
Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp. corn starch and add few chopped chilies and little salt to it.
Make small balls (like koftas) of the mixture.
Heat the oil in a kadhai and deep fry the balls till golden brown, drain and keep aside.
Now in a separate pan heat 2 tbsp oil.
Sauté garlic, green chilies and spring onions.
Add water, salt, pepper powder, ajinomoto, sugar and soya sauce. Bring it to a boil.
Mix 1 tbsp corn four with half of a cup of cold water and stir into it. Gently add the fried balls to the

Sewian Recipe

Ingredients

 

 

100g Sewian
1 Litre milk
75g sugar
15g Ghee
Sliced cashew nuts and almonds
1/4 tsp Cardamom powder
1 tbsp Raisins

 

 

Method

 

1. Melt ghee in a frying pan.
2. Fry sewian over medium heat till golden brown.
3. Mix milk, cardamom powder, sliced cashew nuts and raisins with it.
4. Now boil it.
5. Simmer over low heat till the mixture becomes thick and creamy.
6. Add sugar and stir properly.
7. Place it into the refrigerator.
8. Garnish sevai with sliced almonds.

Dal Tadka Recipe

Ingredients

 

30 gram Clarified butter
100 gram Onion, sliced
5 gram Mustard seed
2 no Garlic cloves crushed
5 gram Fenugreek seeds
10 gram Ginger, grated
125 gram Red lentils
30 ml Tomato puree
150 gram Tomatoes chopped
5 ml Lemon Juice
10 gram Coriander sprigs
5 gram Green chili chopped
Ground red chilli
Garam masala
Salt to taste
600 ml Water

 

Method

 

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.

 

Kadai Paneer Recipe

Ingredients

Paneer 400 g

Ghee 50 g
Garlic paste 10 g
Coriander seeds 15 g
Red chilies 2 no.
Green chilies 10 g
Ginger 15 g
Tomatoes 500 g
Garam masala 5 g
Gr. Coriander 10 g
Capsicum 50 g
Salt
Red chilly pwd.

Method

1. Wash & chop tomatoes, ginger & green chilies.
2. Cut capsicum in juliennes & paneer into fingers
3. Crush whole recd chilies & coriander seeds
4. Heat ghee in a kadhai & add garlic paste, sauté over medium heat, add crushed spices, stir
5. 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 seasoning
9. Garnish with chopped green coriander, juliennes of ginger.

Petits pois à la française Recipe

Ingredients


Spring onions, chopped 100g
Iceberg lettuce, thickly sliced 100g
Castor sugar 5g
Vegetable stock 200ml
Fresh peas 250g
Cream 20ml
Fresh mint

Method
1. 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 chateau

Ingredients


Potatoes 200g
Oil

Method

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

Purée St. germain Recipe

Ingredients

Onion 25g
Leek 25g
Celery 25g
Butter 25g
Peas 250g
Cream 50ml
White stock 500ml
Bouquet garni
Sprig of mint

Method

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, and puree.
5. Correct seasoning and finish with cream.

Poisson Grill (grilled fish) Recipe

Ingredients

 

Fillet of Pomfret Fish 600 gm
Lemon 1no

For marinade

 

Olive Oil 50 ml
Lemon Juice 2 tbsp
Garlic (minced) 1 pod
A few sprigs of Rosemary or Oregano
Salt and pepper to taste

 

Method 

1. For the marinade, mix all the ingredients in a mixing bowl .  
2. Add the cleaned fish fillet to the marinade for 45-60 minutes. 
3. Grill the fish on a medium flame allow 2-3 minutes for each side, depending on the thickness of the fillet.   
4. Serve hot with  lemon wedges

Crème de florentine Recipe

Ingredients


Spinach 400g
Onion 50g
Vegetable Stock or Water
Béchamel sauce 60 ml
Cream 30 ml
Salt to taste
Pepper to taste
Fresh cream 30ml
Bread croutons

Method

1. Chop the spinach and onion finely, add Vegetable Stock or Water and cook.
2. When soft, blend the spinach mixture in a liquidiser and strain.
3. Boil for 5 minutes.
4. Add the Béchamel sauce, salt and pepper. Cook for 2 minutes.
5. Serve hot with fresh cream and bread croutons.

Jardinière de legumes Recipe

Ingredients

Carrot 100g

French beans 100g
Turnips 100g
Peas 100g
Seasoning

Method

1. Peel and wash the vegetables and cut into jardinière, cook slightly in salted water , refresh
2. Toss in butter and add seasoning.

Suji Halwa Recipe

Ingredients


Semolina (Sooji) 200g
Sugar  100g
Ghee 100g
Water 400ml
Cardamom powder 1g
Raisins 25g
Sliced almonds 50g

Method
1. Mix sugar and water in a pan and heat over low flame. Bring it to boil and set aside.
2. Heat ghee in a kadhai. Add sooji, raisins and cardamom powder and fry until it is very lightly golden brown in color. Constantly stir it to ensure even browning.
3. Add sugar water (syrup) and mix rapidly to prevent lump formation.
4. Cook over medium heat until the water gets completely absorbed.
5. Decorate with sliced almonds and serve hot.

Aloo Gobi Recipe

Ingredients


Potatoes 450gms
Gobi (Cauliflower florets) 450gms
Oil 30ml
Cumin seeds 5g
Chopped green chillies 1 no
Coriander powder 5g
Cumin 5g
Turmeric powder 3g
Chopped coriander leaves for garnish
Salt and Chilli powder to taste

Method

1. Par boils the potatoes boiling water for 10 minutes. Drain well and set aside.
2. Heat the oil in a frying pan and fry the cumin seeds for about 2 minutes, until they begin to splutter. Add the green chilli and fry for a further 1 minute.
3. Add the cauliflower florets and fry, stirring, for 5 minutes. Add the potatoes, the ground spices and salt and cook for 7-10 minutes, until the vegetable are tender.
4. Garnish with green coriander and serve.

Mutton Curry Recipe

Ingredients


Mutton 500gm
Onion 150g
Tomatoes 200g
Ginger& Garlic Paste 50g
Green chilly chopped 2no
Oil 100ml
Cinnamon stick 1 inch
Cloves 3no
Bay leaves 2no
Turmeric Powder 5g
Coriander powder 10g
Coriander leaves chopped few (for garnishing)
Red Chili Powder to taste
Salt to taste

Method

1. Heat 1/2 spoon oil in a pan add onions sauté till it becomes soft and translucent.
2. Add tomatoes and fry them all together for about 5 minutes.
3. Remove them from heat and let it cool for few minutes.
4. Grind into a smooth paste. Keep it aside.
5. Heat 3 spoons of oil in a pan, add the ground paste and fry it in the oil for 2 to 3 minutes. Then add the ginger & garlic paste and green chilly.
6. After the raw smell off ginger and garlic goes off, add the mutton and mix it all well. Fry the mutton with the masala for 5 to 8 minutes in medium flame.
7. Now add the red chili powder, turmeric powder, coriander powder, salt and half cup of water into it.
8. Stir it well so that all of the ingredients mix together and close the lid of the pan. Cook till mutton tender.
9. After that remove from heat and keep it aside.
10. Heats the remaining oil in a pan add cloves, cinnamon, bay leaves. After the seeds sputter add the mutton and gravy in to it. Boil it for a few minutes or till it comes to complete boil.
11. If the gravy is little watery leave it in a medium heat until it becomes a bit thick in consistency and removes from heat.
12. Garnish it with coriander leaves.

Jeera Rice Recipe

Ingredients

Basmati rice 200g
Jeera (cumin seeds) 10g
Bay leafs 2no.
Ghee 20g
Salt To Taste

Method

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

Kashmiri Roast Leg of Lamb Recipe

Ingredients

1 whole leg of lamb - bone on
Spice Rub -

Fresh ginger - grated  2 inch
Garlic - crushed  3 - 4 cloves
Salt    2 teaspoons
Ground cumin 2 tsp
Turmeric  1 teaspoon
Black pepper - ground    1/2 teaspoon
Ground cinnamon    1/2 teaspoon
Cardamon - crushed  1/2 teaspoon
Ground chilli powder   1/2 teaspoon
Cloves - ground   1/4 teaspoon
1 lemon - juiced

Yogurt Marinade -

Curd  200 ml
Almonds  30g
Pistachios 30g
Pinch saffron

Glaze -

Runny honey 2 tablespoons

Method 

1. Trim of any excess fat on the lamb leg.Make slits across the leg, both ways making a criss cross 1/4 inch or so deep.
2. Mix all the spice mix together and rub in to the lamb, by hand massaging in very well.
3. Blend the yoghurt, nuts and saffron together until smooth (in a processor or pestle and mortar).
4. Rub over the lamb.
5. Cover and marinade in the fridge for 12 hrs.
6. Place in a large tray and drizzle with the honey.
7. Bake in a preheated oven gas 230 degree C for 30 minutes.
8. Turn the oven down to gas 170 degree C for 2 - 2 & 1/2 hours until well cooked
9. Cover and leave to rest for 20 minutes.

Pommes (potato) Delmonico Recipe

Ingredients

Potatoes 400g

Milk 200ml
Bread crumb
Seasoning

Method
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

Roast Vegetable Recipe

Ingredients


Onions , small cut into 8 pieces 1 no
Red pepper, deseed and cut into dices 1 no
Yellow pepper deseed and cut into dices 1 no
Courgette , cut into baton 2 no
Aubergine, cut into baton 1 no
Garlic , chopped 2 cloves
Olive oil 1 tbsp
Vinegar 1 tbsp
Salt, pepper to taste
Fresh rosemary
Fresh basil

Method

1. Place all vegetable into a roasting tray sprinkle with olive oil and vinegar, Season lightly with salt & pepper.
2. Sprinkle with rosemary and basil.
3. Place in preheated oven at 180 degree C for approx. 15 minutes.
4. Serve immediately.

Roast Chicken ( Poulet roti) Recipe

Ingredients


Chicken 1 no
Butter 50g
Brown stock 250ml
Salt , Pepper to taste

Method

1. Lightly season the chicken inside and out with salt.
2. Place on a rosting tray . Cover with oil.
3. Place in hot oven for approx. 20-25 minutes.
4. Turn on the other leg, cook for further 20-25 minutes approx. Baste frequently.
5. Make roast gravy with the stock and sendiments in roasting tray.
6. Serve with roast gravy.

Salad Waldorf

Ingredients


Apples, Dice 400g
Celery, Dice200g
Mayonnaise 100 ml or to taste
Walnuts coarsely chopped 75g
Lettuce

Method

1. Toss all ingredients together in a serving bowl.
2. Dress on leaves of letuce

Thai Fish Curry

Ingredients

2 Tbsp. Vegetable or Peanut Oil

1 Large Onion, Chopped
2 Garlic Clove, Chopped
150g. White Mushrooms
400g pomfret Fish, Cut into Cubes,
2 Tbsp. Red Curry Paste
1 1/4 Cups Canned Coconut Milk
100ml coconut cream
Handful of Fresh Coriander, Chopped
1 Tsp. Jaggery
1 Tsp. Fish Sauce
3 Scallions, Chopped (Green Onion)
Few Thai Basil Leaves

Method

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.

Pakodey with Khatti Mitthi Chutney Recipe ( Sweet and Sour Dumplings)

Ingredients

For pakoda ( dumplings)

Chana Dal (Bengal Granm) soaked overnight 250 g
Ma Dhuli Dal (White split gram beans) soaked overnight 50g
Adrak (Ginger) Chopped 10g
Methi Dana ( fenugreeek seeds) 1tsp
Zeera ( cumin) 1/2 tsp
Kali Mirch ( Black Pepper Pwd) 1/2 tsp
Lal Mirchi ( red chilly pwd)
Sendha namak
Oil for frying

( For chutney)

Imli ka ras ( tamarind pulp)  100 ml
Pudina ( mint leaves ) Chopped 10g
Hara Dhania ( green corriander) Chopped10 g
Hari nirch ( green chilly) Chopped 5no
Water 150 ml
Salt
Sugar

Method

For pakoda ( dumplings)

1. Grind all ine ingredients foe pakodas all togethet to a fine paste.
2. Make small balls of this mixture and fry it in hot oil until golden brown. Keep aside.

( For chutney)

1. Sieve the tamarind pulp and add all ingredients to it.
2. For Special Himachali Flavour. Heat coal until smoky red and dip once in chutney (to be taken out & not left with in the chutney)
3. Add dumplins in chutney before 1 hr to serve.
4. (White split gram beans) soaked overnight      

Roast potatoes

Ingredients

Potatoes 400g
Oil

Method

1. 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 well
3. 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. 

Grilled Tomatoes

Ingredients

Tomatoes 500g
Parsley
Salt and pepper
oil for greasing

Method

1. Wash the tomatoes and remove eye.
2. Place on a greased, seasoned baking tray.
3. Make a incission 2 mm cross- shape om the opposite side to the eye and peal back to fair corners.
4. Brush with oil and season lightly with salt and pepper.
5. Grill under the moderate hot salamander. Garnished with parsley.

Nicoise Salad

Ingredietns

Tomatoes 100g
French Beans, diced, cooked 200g
Diced potatoes, cooked 100g
Vinaigrette 1 tbsp
Anchovy fillet 10 g
Olives 10 g
Capers 5g
Salt & pepper

Method

1. Peel the tomatoes , deseed and cut into neat segments.
2. Mix all vegetable and add vinaigrette.
3. Decorate with anchovy, capers and olives.

Irish Stew Recipe

Ingredients

Lamb 500g
Potatoes 400g
Onion 100g
Celery 100g
Leeks 100g
Button onion 100g
Bouquet Garni
Parsley Chopped
Salt & Pepper   to taste

Method

1.  Trim the meat & cut into even size pieces.
2. Place in a Pan, cover with water , bring to the boil, season with salt and skim and then cook till meat tender.
3. Add the bouquet garni, turn the potatoes into barrel shapes.
4. Cut the potato trimming, onion, celery, leeks into small neat pieces and add to meat.
5. Add the button onions and simmer for further 30 min.
6. Add the potatoes and simmer gently with a lid on the pan until cooked.
7. Correct the seasoning and serve sprinkled with chopped parsley.

Rajma Madhra Recipe

Ingredients


Rajmah {red beans) 250 gms 
Haldi {turmeric powder)1 tsp
Dahi {yoghurt) 1 kg
Oil /ghee  200 ml
Dalchini {cinnamon)   2 sticks (2" each)
Methi seeds {fenugreek) 1/2 tsp
Chhoti elaichi (green cardamoms) powdered 5-6
Garam masala, powdered 1 tsp
Badi elaichi {black cardamoms) 4-5
Laung {cloves) 3-4
Salt to taste

Method

1. Soak the rajmah totally immersed in water, overnight.
2. Boil the beans in water, till they become tender.
3. Drain the water and keep aside.
4. Take a thick heavy-bottomed pan and put the dahi in. Whisk it. Add the oil and also the dalchini, chhoti elaichi, badi elaichi, laung, salt and haldi. Stir well. Keep the pan on high heat and bring to a boil.
5. Go on cooking and stirring till the gravy is golden brown in colour. Keep scraping the bottom and the sides of the pan to prevent the gravy irom sticking and burning.
6. Add warm water, a little at a time to prevent burning.
7. When the gravy is fully cooked it will have a rich brown colour and the oil will separate. Add methi seeds and continue stirring.
8. Put in the boiled rajmah, a little warm water and stir the gravy and rajmah together. Keep the pan on low heat till the water evaporates. Before taking the pan off the stove, add powdered garam masala and cover with a lid.

Paneer Masala Recipe

Ingredients

Paneer  250g
Onion  500g, Sliced
Tomato 250g, Sliced
Ginger small pieces, Crushed
Garlic 10 cloves, Chopped
Mint leaves  few
Green chillies  4-5, Chopped
Green Corriander For garnish
Green cardamom  1
Cloves 2no
Butter 25g
Salt
Red chilly powder

Method  

1. Deep fry the panneer cubes in oil.
2. Heat butter in a pan.
3. Allow it to melt. Then add the clove and cardamom. Fry for a second.
4. Add finely cut Garlic, Ginger, Chillies and onions. Fry all these things nicely.
5. When the onions turn golden brown and gives a nice aroma, Add salt and red chilly powder then add the tomatoes and fry.
6. Fry all the ingredients nicely for 15 minutes making sure that nothing sticks to the bottom of the pan.
7. After frying well, remove the pan from stove.
8. Add mint leaves just before removing the pan. And cool the masala.
9. Grind the masala well in a mixie with water . Masala should be of medium consistency.
10. Heat the pan, and add the ground masala. To this add salt to taste and the fried paneer cubes.
11. Cook this in slow fire for 15 - 20 minutes.
12. Garnish with Corriander and serve with hot Parathas.

Healthy Ayurvedic (Amla Garlic) Paratha Recipe

Ingredients

Flour 300gms
Sufficient water to make the dough
Salt to taste
Amla 100g
Spring / Green /Young garlic 50g
Fresh coriander leaves (finely chopped) 20 g
Green chillies (finely chopped) 4 no
Ginger (crushed) 1-inch piece
Ajwain 5g
Ghee or butter 50 ml

Method

1. Knead semi-soft dough with wheat flour, sufficient water and salt to taste.
2. Grate the amla and squeeze out the water.Chop spring garlic.
3. Add finely chopped coriander leaves, green chillies, and ginger, ajwain and salt to taste.
4. Mix well.Divide the mixture into equal rounds.
5. Similarly do the same with the dough. Roll out the portion of the dough into small chapati, spread a tsp of oil evenly on the rolled out chapati,place a portion of the Amla & garlic mixture in the centre of the chapati.
6. Gather the edges to make a round flat peda. Lightly dust the surface with flour and roll out the peda into an evenly spread out paratha.
7. On a hot griddle roast both sides of the paratha till they turn a shade of golden.
8. Grease with ghee or butter.
9. Serve hot with pickle and curd.

Pommes marquise

Ingredients

Potatoes 200g
Butter 25g
Egg yolk 1
Tomato concasse 50ml
Seasoning
Egg wash

Method

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 sieve
5. 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.

Russian Salad / Salade russe

Ingredients

Carrot  100g
Turnips  50g
Frenc Beans  50g
Green Peas  50g
Mayonnaise 125 ml
Viniagrette  15ml
Potatoes 50 g

Method

1. Peel & wash the carrot, turnips , potatoes and french beans and cut into dices.
2. Cook separately in salted water , refresh and drain well.
3. Cook the peas refresh and drain well.
4. Mix all the well drained vegetables with viniagrette and then mayonnaise. 
5. Correct the seasoning . Dress neatly.

Ratatouille

Ingredients

Baby marrow 200g
Aubergines 200g
Tomatoes 200g
Oil 50ml
Onion, finely chopped 50g
Green pepper, diced 50g
Clove garlic, chopped 1
Salt, pepper
Chopped parsley

Method

1. Peel and cut marrow and aubergines into slices
2. 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.

Fillet de poisson dugléré

Ingredients

Fish fillet  4no.
Finely chopped shallots 10g
Tomato concassé 200g
Fish stock 60ml
Dry white wine 60ml
Fish veloute 250ml
Butter 50g
Lemon juice
Parsley
Seasoning

Method

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.

Chapati

Ingredient

Wheat Flour  500g
Salt   1 tsp
Water to knead dough

Method

1. Mix , salt, wheat flour and adequate amount of water to knead smooth dough.
2. Leave it for an hour.
3. Make equal sized balls, smear them with dry flour and roll them out on a rolling board.
4. Heat a griddle. Put the chapati on it.
5. Moderately roast both the sides of chapati on griddle.

kheer

Ingredients

Basmati Rice 40g
Sugar 80g
A few strands of Saffron
Milk 500 ml
Ghee 15g
Raisins 20g
Cardamom Powder 5g
Cashew Nut (thinly sliced) 25g

Method

1. Take milk in a pot and bring it to a boil. Reduce the flame.
2. Meanwhile wash the raw rice thoroughly.
3. Add the rice into the boiling milk.
4. When rice are half cooked, add little water if required.
5. Mix sugar and cashew nut pieces with cooked rice.
6. Stir continuously until it boils.
7. Dissolve saffron in little milk.

Dahi Shorba

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

Method

1. 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.
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.

Karahi chicken

Ingredients

Chicken, cut into 8 pieces 1no
Onion, chopped 100g
Tomatoes, chopped 300g
Garlic cloves, chopped 3no
Capsicum, diced 100g
Whole dry red chilly 4no
Coriander seeds 10g
Garam masala 20g
Fresh coriander, chopped 20g
Chicken stock 200ml
Ghee 50g
Salt to taste

Method

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.

 

Chicken Carbonara

Ingredients

Rice   400 g
Bacon 1 inch sliced  250g
Chicken breast boneless, skinless, sliced  400g
Garlic minced  5g
Heavy cream  250ml
Green Peas  (boiled )  250g
Parmesan cheese grated  50g
Spring onions thinly sliced  100g

Method

1. Boil Rice.
2. Cook bacon until crisp; drain off all but 2 tbsp. of drippings. Season chicken with salt and pepper as desired. Add chicken, sauté until seared on all sides.
3. Add garlic and cream; simmer until it begins to thicken. Add peas, continue to cook until peas are heated through. Stir in enough cheese to thicken to sauce consistency.
4. Serve over rice; garnish with onion; top with cheese, if desired.

Adrak Ki Chutney

Ingredients

Ginger 250g
Jaggery 250g
Tamarind Water 250ml
Whole Red Chilly 150g
Oil 100ml
Salt

For Baghar
Urad Dhuli Dal 10g
Chana Dal 10g
Fenugreek Seed 3g
Cumin Seed 5g
Curry Leaves Few

Method
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.

Tamatar Dhania Shorba

Ingredients

Tomato-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

Method

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

Grilled Mushroom (Champignons Grilles)

Ingredients

Mushrooms 200g
Butter or oil 50 ml
Salt and pepper

Method

1. 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)

Ingredients

400 g even-sized potatoes
Oil
Salt and pepper
Chopped parsley

Method

1. 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 Hot pot

Ingredients

Lamb 500g
Onion, sliced 100g
Potatoes, Sliced 400g
Brown stock 1 lit
Salt, Pepper
Oil Optional
Parsley 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.

Purée de lentils ( lentils soup)

Ingredients
Mirepoix:
Onion, small dice 50 g
Celery, small dice 25 g
Carrot, small dice 25 g
Lentils 250g
Stock 1 lit

Sachet:
Bay leaf 1no
Whole cloves 2no
Peppercorns 6no
Salt to taste
Pepper 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 hrs. drain 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 Vegetable / Légume grille

Ingredients

Assorted vegetables  500 gm
(Mushroom, Carrot, Yellow summer squash, Bell peppers, Turnips )
Onion  100g
Olive oil as needed
Salt to taste
Pepper to taste
Balsamic vinegar as needed

Method

1. 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.

Grilled Chicken / Poulet grille

Ingredients

Chicken parts or halves, or whole Chicken    1no
Lime juice 180 ml
Vegetable oil 60 ml
Salt to taste
Pepper to taste
Melted butter as needed

Method

1. Cut the chickens into parts or halves. If using whole chickens, split down the back and flatten, or cut into halves.
2. Combine the lime juice, oil, salt, and pepper to make a marinade.
3. Marinate the chicken for 3–4 hours.
4. Remove the chicken from the marinade. Grill the chicken until done. Baste with the marinade several times during cooking.
5. Shortly before the chicken is done, brush the pieces once or twice with melted butter.

Pommes layonnaise

Ingredients

Potato 500g
Onion 250g
Fat

Method

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

Punjabi Garam Masala

Ingredients

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

Method 

1. Roast all ingredients in a dry pan (preferably non-stick) and heat over a very low fire, shaking the pan time to time.
2. When the spices give off the fragrance allow to cool slightly.
3. Then grind finely in an electric grinder.
4. If electric grinder is not available, grind by hand and press through a fine sieve afterwards.
5. Store it in an airtight container for up to 3 months.
6. Make sure you always close the lid tightly after use.

Lamb Biryani

Ingredients

2 tablespoons oil
1 Medium-size onion; chopped
1 Clove garlic; peeled and chopped
2 teaspoons Ground cardamom
1 inch piece root ginger
6 Cloves;
1 teaspoon Chilli powder
2 teaspoons Ground coriander
2 teaspoons Ground cumin
1 teaspoon Turmeric
500g lamb cubed
100 ml curd
500 g Basmati rice
2 Bay leaves
2 Green chillies; de-seeded ; chopped finely
3 tablespoons Lemon juice

TO GARNISH
1 small Onion; peeled and sliced
A few coriander leaves

Method

1. Heat the oil in a flameproof casserole, and soften the onion and garlic in it. Add all the spices, the lamb and the curd and stir unti the meat changes colour.
2. Remove from the heat, cover and leave to marinate for at least half an hour and preferably overnight.
3. Rinse the rice and cook it with the bay leaves in plenty of boiling water for 5-6 minutes, then drain and pour into the casserole. Sprinkle with chillis and pour over the lemon juice. Cover tightly and bake for 1 hour at 170 C or cook on slow flame.
Before serving, stir well to combine the lamb and rice. Divide the sliced onions into rings and arrange on the rice with the coriander leaves. Serve with raita

Baked Pasta with Tomato Sauce And Cheese

Ingredients

1 Onion; chopped
2 Garlic cloves; minced
1/4 cup Olive oil
2 cups Tomatoes; coarsely chopped
2 tablespoons Fresh oregano or 2 tsp dried
2 tablespoons Fresh basil or 2 tsp dried
1/2 teaspoon Salt
1/4 teaspoon White Pepper
1/4 teaspoon Sugar
500 gm penne, or other Pasta
3 tablespoons Butter; softened
1 cup Freshly grated Cheese

 

 

Method

1. Saute the onion and garlic in the olive oil for about 5 minutes, or until the onion is softened.
2. Add tomatoes and spices. Simmer sauce for 25-30 minutes.
3. Boil and drain the pasta. Put the pasta back in the empty cooking pot and add the butter, then the cheese. Toss well in mix.
4. Layer the ingredients in a large, greased casserole as follows: pasta, cheese, tomato sauce, cheese, and repeat in the same order until youve used them all up.
5. Bake at 375F for 25-30 minutes.

BHUNA MURG

Ingredients

Chicken (broiler) 600-800 gm
Lahsun (garlic) paste 1 tbsp
A few strands kesar (saffron)
Lal mirch (red chilli powder) ½ tbsp
Juice of 2 limes
Onion, sliced  1
Dahi (Curd) 2-3 tbsp
Oil for roasting
Chat masala
Salt to taste

Method

1. Clean and wash the whole chicken.
2. Mix together lahsun paste, kesar, salt, lal mirch, powder, lemon juice and dahi.
3. Coat the chicken with this marinade and leave for 4 hours.
4. In a pan heat the oil and roast the chicken on low heat till it is tender and brown.
5. Serve with chat masala and sliced onion.

Pudina and Dhaniya rice

Ingredients

400 gms/2 cups basmati rice washed and soaked in water for 30 minutes,drained
½ gm / 1 tsp saffron(kesar) strands
100 ml / ½ cup clarified butter(ghee)/refined oil
1 cinnamon(dalchini) stick,2”
4 cloves(laung)
18 gms / 2 tsp ginger(adrak),minced
300 ml / ½ cup yoghurt, whisked
1 onion (pyaz) large, finely chopped
12 gms / 3 tbsp coriander leaves(hara dhania) finely chopped
4 gms / 1 tbsp mint leaves(hara pudina) finely chopped
4 gms/ 2 tsp white pepper powder
salt to taste

 

Method 

1. Put the drained rice in a pan and add water to just about cover it. Add saffron and boil for 10 minutes.
2. Remove from heat and drai all the excess water.keep aside
3. 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.
4. Put on a very low heat and cover. Cook until the rice is well cooked and yoghurt is absorbed.

Khajoor ka halwa (a halwa of dates)

Ingredients

Fresh dates ½ kg
Milk    1 ½ kg
Split gram lentils(chane ke dal)  250 gms
Ghee(clarified butter)  1-2/3 cup
Screwpine flower water(kewda)  4 tablespoon 
Almonds  10-15
Seeds of green cardamom
Crush a few pistachio

 

Method 

1. Wash and de-seed the dates .blanch the almonds.peel the sk8n and slice them into silver.
2. Wash the gram lentils and boil along with milk. boil till the lentils are tender and liquids dry up .grind the lentils into paste.
3. Mash the dates with your hands and mix with lentils.
4. 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.

Chou-Fleur Mornay

Ingredients

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.)

Method
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.

Mutton broth

Ingredients

Mutton 200g
Water or stock 1litre
Barley 25g
Vegetables (carrot, leeks,
Onion, celery, turnip) 200g
Bouquet garni
Salt,pepper
Chopped parsley

Method

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.
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.

Cream of Mushroom soup

Ingredients

Small Onions (chopped) 2
Butter 4 tsp
Fried Onion Rings (crisp) 40 gms
Button Mushrooms 200 gms
Maida (flour) 4 tbsp
Salt 1 tsp
Vegetable Stock or water 500 ml
Black Pepper Powder 1 tsp
Tejpatta 4
Milk 400 ml
Lemon Juice 2 tsp
Cream 100 gms
Garlic Cloves (crushed) 2
Parsley Leaves (chopped) A few

Method

1. Heat butter and fry the onion and garlic till soft.
2. Chop half of the mushrooms coarsely and add to it. Fry for about 5 minutes.
3. Mix in the flour while stirring well. Cook for another 5 minutes.
4. Gradually add the stock and bring to a boil. Add salt, tejpatta, black pepper and simmer for 20-25 minutes. For a clear soup, sieve it. Otherwise liquidize in a blender and strain.
5. Finely chop the remaining mushrooms and add along with the milk. Bring to a boil and simmer for 15 minutes.
6. Add the lemon juice and cream and reheat (do not boil).
7. Garnish with the fried onion rings and chopped parsley. Serve hot.