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.