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Saturday, 30 June 2012

International Set of Dishes for Beginners: starter and salad nos..31

International Set of Dishes for Beginners: starter and salad nos..31: yummy chicken one!!!                 CHICKEN AND BEETROOT DUET Chicken breast                        60gms (boneless, cut into 3 strips) Boiled be...

starter and salad nos..31

yummy chicken one!!!
CHICKEN AND BEETROOT DUET

Chicken breast                        60gms (boneless, cut into 3 strips)
Boiled beetroot                       60gms
Olive oil                                  20ml
Crushed peppercorns             3nos
Chopped garlic                       2cloves
Worcestershire sauce             2ml
Mustard powder                     a pinch
Salt                                          to taste
Mayonnaise                           15ml
Beetroot juice                       5ml
Lime juice                             10 drops
Garnish: lemon wedge, tomato slices

Preparation: Marinate the chicken breast in 10 ml oil, peppercorns, garlic, Worcestershire sauce, mustard powder and salt. Keep aside for at least 30min. Peel and trim the sides of beetroot and cut 3 equal thick slices from the block. Heat oil and pan fry the chicken until cooked and juicy. To arrange, place beetroot slice followed by a chicken strip overlapping. Repeat twice. Thin out mayonnaise by adding beetroot juice and lime juice. Pour the sauce over in the centre of the arrangement. Serve warm or cold.





Friday, 29 June 2012

International Set of Dishes for Beginners: starter and salad nos.. 30

International Set of Dishes for Beginners: starter and salad nos.. 30: RAW MANGO SALAD
 Base: crisp lettuce/shredded cabbage Body: 55gms peeled, sliced raw mango + 10gms deskinned frie...

starter and salad nos.. 30














RAW MANGO SALAD

Base: crisp lettuce/shredded cabbage

Body: 55gms peeled, sliced raw mango + 10gms deskinned fried / roasted groundnuts

Dressing: 10ml sesame seed oil + 5ml lime juice + 5gms powdered sugar + salt + chili flakes

Garnish: tomato wedge, coriander sprig, red chili powder/paprika

Wednesday, 27 June 2012

International Set of Dishes for Beginners: starter and salad nos. 29

International Set of Dishes for Beginners: starter and salad nos. 29: TASTY MUSK MELON        MINTY MUSK MELON Body: musk melon200gms, scooped into balls Dressing: 5ml salad oil + finely shredded min...

starter and salad nos. 29


TASTY MUSK MELON

MINTY MUSK MELON
Body: musk melon200gms, scooped into balls
Dressing: 5ml salad oil + finely shredded mint + 1tspn honey + 1tspn lime juice + a pinch of black salt
Garnish: mint sprig


Tuesday, 26 June 2012

International Set of Dishes for Beginners: STARTER AND SALAD NOS. 28

International Set of Dishes for Beginners: STARTER AND SALAD NOS. 28: CRUNCHY ONE!!!!     TANGY CUCUMBER AND MANGO SALAD Base : lettuce / shredded cabbage Body : 20gms deseeded diced cucu...

STARTER AND SALAD NOS. 28

CRUNCHY ONE!!!!    

TANGY CUCUMBER AND MANGO SALAD

Base: lettuce / shredded cabbage
Body: 20gms deseeded diced cucumber + 25gms peeled, sliced raw mango + 5gms fresh coconut slivers + 5gms fried groundnuts
Dressing: 15ml salad oil + 5ml lime juice + salt + 2 crushed peppercorns
Garnish: curry leaves and mustard seeds crackled in hot oil, lemon wedge

Monday, 25 June 2012

International Set of Dishes for Beginners: starter and salad nos. 27

International Set of Dishes for Beginners: starter and salad nos. 27:     BEETROOT SALAD    Base: crisp lettuce Body: 60gms diced boiled beetroot Dressing: 10ml sour cream + 5ml lime juice + salt +2 cru...

starter and salad nos. 27


BEETROOT SALAD
Base: crisp lettuce
Body: 60gms diced boiled beetroot
Dressing: 10ml sour cream + 5ml lime juice + salt +2 crushed peppercorns
Garnish: parsley / coriander sprigs, tomato flower

International Set of Dishes for Beginners: starter and salad nos. 26

International Set of Dishes for Beginners: starter and salad nos. 26: COOL PAPAYA        PAPAYA SALAD BASE: cabbage cup BODY: 60gms dices of ripe, firm papaya DRESSING: 10ml olive oil ...

starter and salad nos. 26


COOL PAPAYA

PAPAYA SALAD

BASE: cabbage cup
BODY: 60gms dices of ripe, firm papaya
DRESSING: 10ml olive oil + 5ml lime juice + 3ml honey +3 crushed peppercorns + black salt
GARNISH: mint leaf, lemon wedge and tomato flower


Saturday, 23 June 2012

International Set of Dishes for Beginners: starter and salad nos. 25

International Set of Dishes for Beginners: starter and salad nos. 25:
 PEPPERY CHICKEN ON SPINACH
 Spinach                                    50gms
 Chicken breast                         1...

starter and salad nos. 25













PEPPERY CHICKEN ON SPINACH

Spinach                                    50gms
Chicken breast                         1pc (60gms)
Salt                                            to taste
Pepper corns (crushed)            12nos
Garlic (crushed)                       1 clove
Worcestershire sauce               5ml
Tabasco                                    5 drops
Tomato                                    30gm
Lemon                                     1no
Olive oil                                  30 ml

Preparation

Wash and clean chicken breast.  Pat dry in a cloth. Marinate the meat in 20 ml olive oil, salt, pepper, garlic, tobasco and Worcestershire sauce for about 2 hours. Blanch spinach leaves. Heat olive oil, toss the spinach leaves for 10 seconds. Add salt. Dish out on a plate. In the same pan, brown the chicken breast on both sides. Cook turning occasionally. Place the cooked chicken on the spinach plate.
Garnish the dish with a lemon star and a tomato wedge.






Friday, 22 June 2012

International Set of Dishes for Beginners: starter and salad nos.24

International Set of Dishes for Beginners: starter and salad nos.24: Saturday !!!!!! go easy with a simple one!!!!!   CUCUMBER SALAD Base: crisp lettuce Body: cucumber thinly sliced ...

starter and salad nos.24

Saturday !!!!!! go easy with a simple one!!!!!











 CUCUMBER SALAD

Base: crisp lettuce
Body: cucumber thinly sliced
Dressing: 15ml salad / olive oil + 5ml vinegar + salt + pepper + French mustard powder
Garnish: chopped dill leaves and coriander / parsley sprig.

International Set of Dishes for Beginners: starter and salad nos. 23

International Set of Dishes for Beginners: starter and salad nos. 23: BROCCOLI AND ALMOND SALAD Base: finely shredded cabbage Body: 50gms blanched broccoli + 10gms toasted almonds (halved/slivered)...

starter and salad nos. 23

BROCCOLLI AND ALMOND SALAD
Base: finely shredded cabbage
Body: 50gms blanched broccoli + 10gms toasted almonds (halved / slivered)
Dressing: 15ml olive oil + 5ml vinegar + 3 crushed peppercorns + 2 cloves chopped garlic
Garnish: tomato wedge

Thursday, 21 June 2012

International Set of Dishes for Beginners: starter and salad nos.22

International Set of Dishes for Beginners: starter and salad nos.22:   FRUIT DELIGHT                              Body: 150gms of chopped ripe mangoes, plums, kiwi, pomegranate, sapota, pineapple Dressing: 5ml s...

starter and salad nos.22

FRUIT DELIGHT









Body: 150gms of chopped ripe mangoes, plums, kiwi, pomegranate, sapota, pineapple

Dressing: 5ml salad oil + 10ml lime juice + 10ml honey + salt + 4nos crushed peppercorns

Garnish: lemon slice, cherry, mint sprig

Wednesday, 20 June 2012

International Set of Dishes for Beginners: starter and salad nos 21

International Set of Dishes for Beginners: starter and salad nos 21: COOL CREAMY MUSK MELON
 Body: 50gms hung  yogurt  + 10gms powder sugar + 10 drops of ...

starter and salad nos 21

COOL MUSK MELON
MINTY MELON











CREAMY MELON

Body: 50gms hung yogurt + 10gms powder sugar + 10 drops of lemon juice + a pinch of salt, topped with a large scoop of musk melon.

Garnish: plum fan and mint leaf

Tuesday, 19 June 2012

International Set of Dishes for Beginners: salad and starter nos 20

International Set of Dishes for Beginners: salad and starter nos 20: BEETROOT AND RICE SALAD Base: crisp cabbage cup Body: 40gms boiled rice + 20gms finely diced beetroot Dressin...

salad and starter nos 20


BEETROOT AND RICE SALAD


Base: crisp cabbage cup
Body: 40gms boiled rice + 20gms finely diced beetroot
Dressing: 10ml olive oil + 5ml lime juice + salt  + 3 crushed peppercorns + 1 chopped garlic
Garnish: coriander / parsley sprig



Monday, 18 June 2012

International Set of Dishes for Beginners: starter and salads nos19

International Set of Dishes for Beginners: starter and salads nos19: HEALTHY SPROUTED BEANS  BEAN SPROUTED SALAD BASE: crisp lettuce Body: 60gms sprouted beans + 10gms chopped onions + 10gms deseeded chop...

starter and salad nos19

 HEALTHY SPROUTED BEANS 


BEAN SPROUTED SALAD

BASE: crisp lettuce
Body: 60gms sprouted beans + 10gms chopped onions + 10gms deseeded chopped tomatoes.
Dressing: 15ml salad oil + 5ml lime juice + salt + pepper (crushed)
Garnish: coriander / parsley sprig



Sunday, 17 June 2012

International Set of Dishes for Beginners: starter and salad nos.18

International Set of Dishes for Beginners: starter and salad nos.18: RAW PAPAYA AND RAW MANGO SALAD Base: crisp shredded cabbage Body: 25gms grated raw papaya + 30gms diced raw mango Dressing: 10...

starter and salad nos.18


RAW PAPAYA AND RAW MANGO SALAD


Base: crisp shredded cabbage
Body: 25gms grated raw papaya + 30gms diced raw mango
Dressing: 10 ml olive oil, 3peppercorns, ¼ inch ginger, 1 large garlic clove, a pinch roasted cumin, a pinch roasted fennel, 1seeded green chili, mint sprig, salt all pounded in a mortar
Garnish: paprika/ red chili powder, lemon wedge, roasted crushed rice, coriander sprig.

Saturday, 16 June 2012

International Set of Dishes for Beginners: starter and salad nos 17

International Set of Dishes for Beginners: starter and salad nos 17: SUNDAY SPECIAL - GREEN SALAD  SPINACH SALAD CRUNCHY SPINACH SALAD Base: shredded crispy cabbage  Body: 50gms of blanched spin...

starter and salad nos 17




CRUNCHY SPINACH SALAD

Base: shredded crispy cabbage

 Body: 50gms of blanched spinach + 15gms of garlic + croutons

Dressing: 15ml yoghurt + 5ml lime juice + 3 crushed peppercorns + salt

Garnish: 2 cloves garlic + a pinch of roasted rice

SUNDAY SPECIAL - GREEN SALAD


International Set of Dishes for Beginners: starters and salads overview contd.................

International Set of Dishes for Beginners: starters and salads overview contd.................: Types of Salads Any salad will either be simple or compound. Based on the ingredients used, salads can be of the following types- ...

starters and salads overview contd...............


Types of Salads
Any salad will either be simple or compound. Based on the ingredients used, salads can be of the following types-
  • vegetable based
  • meat, fish and egg
  • fruit
  • rice and pasta
  • miscellaneous (combination of above)

Friday, 15 June 2012

International Set of Dishes for Beginners: 'Saturday Special'

International Set of Dishes for Beginners: 'Saturday Special': CRUNCHY MUNCHY SALAD COLESLAW COLESLAW Base: lettuce leaf Body: 55gms julienne of capsicum, carrots, cabbage Dressi...

'Saturday Special'






COLESLAW

Base: lettuce leaf

Body: 55gms julienne of capsicum, carrots, cabbage

Dressing: 10ml mayonnaise sauce + 5ml fresh cream

Garnish: tomato flower, coriander/parsley sprig




International Set of Dishes for Beginners: FRENCH BEAN SALAD..

International Set of Dishes for Beginners:

FRENCH BEAN SALAD


Base: crisp cabbage cupBody: 6...
: FRENCH BEAN SALAD Base: crisp cabbage cup Body: 60gms strips of boiled French beans Dressing: 10ml olive oil + 5ml vinega...

startes and salads nos 15



FRENCH BEAN SALAD

Base: crisp cabbage cup
Body: 60gms strips of boiled French beans
Dressing: 10ml olive oil + 5ml vinegar + salt + 3 crushed peppercorns + 2 cloves chopped garlic + a pinch of mustard powder
Garnish: juliennes of tomato / carrot

Thursday, 14 June 2012

International Set of Dishes for Beginners: starters and salads menu14

International Set of Dishes for Beginners: starters and salads menu14: Bell Pepper and Sausage Salad Base : crisp lettuce Body : 50gm sausages (cooked and sliced) + 25gm diced yellow/green and red pepper,...

starters and salads menu14





colorful!!

BELL PEPPER & SAUSAGE SALAD
Base: crisp lettuce
Body: 50gms sausages (cooked and sliced) + 25gms diced yellow/green and red pepper, 25gms of julienned red/ yellow and green pepper
Dressing: tomato segment, crushed peppercorns
Garnish: tomato wedge


Wednesday, 13 June 2012

International Set of Dishes for Beginners: starter and salads overview (classification...)

International Set of Dishes for Beginners: starter and salads overview (classification...): Classification of Salads Salads may be classified as- Simple Salads:  are those salads in which the body part comprises of a single ...

starter and salads overview (classification...)

Classification of Salads
Salads may be classified as-
  • Simple Salads: are those salads in which the body part comprises of a single ingredient. eg, Cucumber salad, Tomato salad, Beetroot salad etc.
  • Compound Salads: are those salads in which the body part comprises of more than one ingredient. eg, Cucumber and Prawn salad, Tomato and Papaya salad, Rice and Beetroot Salad etc. 

Thursday, 7 June 2012

Starter & Salad Menu13


SPICY PEPPER DIP

Ingredients
 
Hung yoghurt                        60gms
Garlic                                      5cloves
Lime juice                               5ml
Salt and pepper                     to taste
Paprika                                   a pinch
Crushed peppercorns            4nos
Garnish- Diamonds of bell pepper

Preparation: 
                   fine chop garlic. To the yoghurt, add garlic, lime juice, paprika and peppercorns. Neatly place on a spoon and garnish with bell pepper as shown in the photograph.

Starter & Salad Menu 12



LIGHT SUMMER APPLE SALAD
Base: 
         finely shredded cabbage
Body: 
         diced ripe apple
Dressing:
         30gms hung yoghurt + a pinch of salt + 10ml honey
Garnish:
         mint sprig and plum fan



Tuesday, 5 June 2012

Starter & Salad Menu 11



TANGY FRUIT COCKTAIL
Body: 
          75gms dices of papaya, musk melon, pomegranate and mangoes
Dressing: 
          5ml salad oil + 5ml of lime juice + 1tspn powder sugar + a pinch of black salt
Garnish: 

          sprig of mint, segments of kiwi and peppercorn


Monday, 4 June 2012

Egg Plant on Toast

Egg Plant on Toast
EGG PLANT ON TOAST

Ingredients-
Egg plant                       3round slices
Seasoning                     to taste
Garlic juice                    10drops
Carom seeds                 a pinch
Green pepper               20gms
Red peppers                 20gms
Yellow peppers             20gms
Oil                                  50ml
Garlic dressing              1tspn

Preparation:
           Season the egg plant, leave for 15minutes. Squeeze out the moisture and pat dry on a cloth. Shallow fry on both sides. Keep aside. To the yoghurt, add garlic juice, seasoning and carom seeds. Julienne half the pepper and dice the remaining half. On a plate, place a slice of bread, top with a slice of brinjal and repeat it twice. Place a heap of yoghurt on top and garnish with juliennes of pepper. Toss the diced pepper in a garlic dressing and arrange around the plate.