Legume de beurre

Ingredients                                                                          

Carrot 100g
French beans 100g
Turnips 100g
Peas 100g
Seasoning

Method

1. Peel and wash the vegetables and cut into dice (except peas), cook slightly in salted water , refresh
2. Toss in butter and add seasoning.

Pommes noisette

Ingredients                                                                

Potatoes large , peeled and washed  200g
Butter  100g
Salt to taste

Method

1. Cut potato balls with melon-ball cutter, using a circular motion. Place them in cold water. 
2. Melt butter in a large pan until it sizzles. 
3. Drain potato balls and add to the pan.
4. Sprinkle with salt, cover tightly, and cook slowly. 
5. Stir the potatoes from time to time and brown gradually. 
6. When they are done, they will be a uniform golden color, soft and soaked in the butter.

Poulet Sauce Chasseur (Chicken Chasseur)

Ingredients                                                    

Chicken  8 pieces

Butter  30g

Olive oil  30ml

Mushroom, sliced  200g

Shallots  75g

Refined Flour  30-40g

White Wine  50ml

Demi Glaze  100ml

Tomato Puree 50ml

Salt and Pepper to taste

Parsley for garnish

 

Method

1. In a  cooking pot melt half  butter and  half olive oil and  brown the chicken until golden on all sides.
2. Sprinkle with salt and pepper and remove from pan. Drain off the pan drippings, and then return it to low heat and add the butter and  oil.
3. When the butter melts, add the minced shallots and cook gently for three minutes. Add the mushrooms and cook, stirring occasionally until the mushrooms are softened.
4. Sprinkle the mushrooms with the tablespoon of flour and cook for one minute stirring constantly. Pour on the white wine and demi glaze and stir in the tomato paste.
5. Add the browned chicken and bring to a simmer. Cover and simmer for 30 to 40 minutes.
6. Garnish  with chopped parsley.

Chicken Tomato Bouillon

Ingredients                                                    

Chicken stock  200ml

Tomato juice   125ml

Tomato puree  125 ml

Celery, chopped  20g

Onion, chopped  20g

Basil  5g

Thyme 5g

Salt to taste

Pepper to taste

Sugar  pinch

Method

1. Place the stock, juice, purée, celery, onion, basil, and thyme in a saucepot. Bring to a boil.
2. Simmer about 45 minutes, until vegetables are soft and flavours are well blended.

3.      Strain and season with salt, pepper, and a pinch of sugar.

Tikona Paratha

Ingredient                               

 Whole-wheat flour  250g

Salt

Oil or melted butter  50g

Water (warm)

Flour, for dusting

Method

1. In a mixing bowl, place the flour, salt, and 1 tablespoon of oil or melted butter, and mix with your fingertips until the mixture resembles fine breadcrumbs.
2. Make a well in the center. Gradually add 1-2 tablespoons of warm water at a time while stirring from the center, kneading well to make a soft and pliable dough that leaves the bowl clean.
   Let the dough rest for 30-40 minutes.
3. Divide into twelve equal portions and shape each one into a round ball.
   Take one round, flatten it slightly with your fingertips, and roll it out on a floured board with a rolling pin.
4. Dust frequently with flour to prevent sticking. Apply oil or melted butter onto the surface. Sprinkle with a little flour and fold in half.
5. Apply a little more oil or melted butter onto the surface of the folded paratha, sprinkle with a little more flour, and fold in half again to form a small triangle.
6. Roll this triangle into a thin, larger triangle, dusting with flour as required.
7. Make all the parathas the same way, then spread them over the counter and cover with a damp dishcloth to keep them from drying out before cooking.
8. Heat a griddle or frying pan over medium-low heat for 5-7 minutes, then turn the heat to low and smear the surface with a little oil or melted butter. Place a paratha on it and brush the top with oil or melted butter.

When light brown spots develop on the underside, turn the paratha over and cook until more brown spots appear. The whole process takes about 2-3 minutes.

Mushroom Masala

Ingredients                                               

  

Mushrooms, diced  250g
Onion, paste  50g
Tomato, paste  75g
Ginger Paste  5g
Garlic Paste  5g
Coriander Powder 5g
Turmeric Powder  2g

Chili Powder
Cinnamon Stick   1
Cashew, soaked in water  6
Cloves 2
Cardamoms  2
Salt to taste
Mint Leaves for garnish
Coriander Leaves for garnish

Method

1. Heat a tawa and roast cloves, cardamom and cinnamon. Once warm, grind them to make a fine powder and keep aside.
2. Grind the cashews and keep aside.
3. Heat oil in a pan and add onion, ginger and garlic paste. Sauté till the masala turns brown.
4. Add the freshly made tomato paste and sauté till oil begins to separate from the masala. Thereafter, add chilli powder, coriander powder, turmeric powder, ground cashews and the roasted masala powder.
5. Mix well and then add the mushrooms and salt.
6. Cook for 10 to 15 minutes with little water over low flame.
7. Garnish with fresh coriander, mint leaves, and serve hot.

Fish Masala

Ingredients                                                                                                                         

Fish (cleaned and cut into medium chunks) 500g
Green Chilies (halved lengthwise)  3-4 no
Coriander Leaves  2

Garam Masala 5g

Turmeric Powder 2g
Coriander Powder  5g
Red Chili Powder  5g
Lemon Juice  15ml
Onions (chopped)  100g
Tomato (chopped) 100g
Ginger-Garlic Paste 10g
Water as required
Oil for cooking
Salt to taste

 Method

1. Marinate the fish pieces with a pinch of salt, turmeric powder, red chili powder and lemon juice  and Keep overnight.
2. Heat oil in a pan over medium flame, add onions and fry till golden brown. Add ginger-garlic paste and green chilies to the onions. Sauté for 2 minutes.
3. Add garam masala, coriander powder, salt and water . Add tomatoes pieces and cook for another 2 minutes, or till the oil separates.
4. Add marinated fish pieces and cook till fish is done. Cook over a low flame for another 7-8 minutes.
5. Garnish with coriander leaves.