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.