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.