Google+ Followers

Friday, 30 November 2012

SOUPS!!

chilli2cherry.com


POTAGE PARMENTIERE


Butter 20gms
Potatoes 150gms
Flour 20gms
Milk 300ml
Stock 300ml
Sliced onions 50gms
Celery stalk 10gms
Cream 20ml
Rosemary dried a pinch
Paprika a pinch
Bay leaf 1nos
Salt and pepper to taste

GARNISH-

Potatoes diced, boiled 0.25cm
Croutons

PREPARATION:

Peel, wash and grate potatoes. Heat butter, sauté onions lightly. Add potatoes and celery. Stir for 30 seconds. Add flour, stir. Add in the liquids, paprika and rosemary. Bring to boil, stirring frequently. Remove scum. Simmer for 30 minutes. Strain, puree the solids. Add back to the soup. Reheat and strain again. Reboil, add salt. Stir in cream. Pour into 2 bowls and garnish. Serve hot.




Thursday, 29 November 2012

SOUPS!!

chilli2cherry.com



APPLE AND ONION SOUP                    (4 SERVINGS)

Apple 3nos
Onions 3nos
Butter 20gms
Flour 20gms
Milk 400ml
Cinnamon 1 stick
Stock 300ml
Paprika a pinch
Salt and pepper to taste
Cream 25ml

GARNISH – Whipped cream and sprigs of mint

PREPARATION:

Slice apples and onions. Melt butter in a pan, sauté onions until golden brown. Add apples, cinnamon, cover and cook over slow fire for 10 minute. Add flour, stir for 1 minute. Add in milk, stock and paprika. Bring to a boil, remove scum, reduce heat and simmer for about 20 minutes. Strain the liquid. Reserve. Remove cinnamon and puree the apples. Add back to the soup. Reboil. Season with salt and pepper. Stir in cream. Transfer to soup bowls. 
Serve hot, garnished with cream and sprig of mint.



Wednesday, 28 November 2012

STARTERS AND SALADS!!

chilli2cherry.com




RIPE APPLE AND PAPRIKA SALAD

BASE: lettuce / basil

BODY: 60gms of ripe apple slices

DRESSING: 5gms salad oil + 5ml of lime juice + salt + honey + 2 crushed peppercorns + paprika

GARNISH: paprika powder + sprig of parsley














Tuesday, 27 November 2012

DESSERTS!!

chilli2cherry.com




SUJI HALWA

Semolina (suji / rawa) 50gms
Sugar 50gms
Clarified butter (desi ghee) 50gms
Cardamom powder 1gm
Water 125ml
Rose water 5 to 8
Raisins (soaked in water) 10gms

PREPARATION:
         
In a fritture / kadai, melt the ghee. Roast rawa till it is light brown. Over low fire, boil sugar and water together. Add to semolina, stir for 8 to 10 minutes. Add cardamom powder and rose water and raisins. Mix and serve hot.

Monday, 26 November 2012

INTERNATIONAL MENUS!!


MENU 24


TANGY MEDITERRANEAN SALAD

SPAGHETTI NAPOLITAINE WITH PAN SEARED COTTAGE CHEESE

GARLIC BROCCOLI


TANGY MEDITERRANEAN SALAD

BASE: lettuce
BODY: small diced yellow pepper + red bell pepper + raw/boiled diced mushrooms + diced capsicum + black olives
DRESSING: 10ml olive oil + 3-4 ml vinegar + salt + pepper powder + French mustard powder + chopped garlic
GARNISH: chopped parsley

SPAGHETTI NAPOLITAINE WITH PAN SEARED COTTAGE CHEESE

Boiled spaghetti (al dente) 50gms
Tomato concasse 8 – 10gms
Chopped garlic 5gms
Salt to taste
Crushed peppercorns 4 to 6 nos
Sugar a pinch
Chopped celery stalk 5gms
Parmesan cheese 10gms
Olive oil 15ml
Tomato juice 25ml

PREPARATION:

Heat olive oil in a pan. Add onions, garlic and celery. Stir for 30 seconds. Add tomato juice. Cook for about 12 – 15 minute. Add in sugar, spaghetti, toss for 2 minutes  Add in parmesan cheese.
FOR PAN SEARED COTTAGE CHEESE

Cottage cheese 60gms slice

MARINATION-

Olive oil + salt + crushed peppercorns + tobacco + tomato ketchup + paprika + lime juice + mixed dried herbs

PREPARATION:

          Marinate the cottage cheese for about 2 hours. Heat a pan. Place the marinated cottage cheese and sear on both sides. Place over spaghetti. Garnish with dill leaf.

GARLIC BROCOLLI

Broccoli 50gms
Butter 5gms
Salt to taste
Garlic chopped 5gms

PREPARATION:

Boil water with salt. Add in broccoli flowerette. Cook for 2 – 3 minutes. Drain, refresh. Melt butter, add garlic, and stir for 10 seconds. Add broccoli and toss for a minute. Serve.


















Sunday, 25 November 2012

SNACKING TIME!!





VEGETABLE CUTLETS

Potatoes 400gms
Chopped onions 20gms
Chopped celery 10gms
 Chopped carrots 10gms
Chopped French beans 10gms
Grated cauliflower 10gms
Shelled boiled peas 20gms
Salt and pepper to taste
Ginger chopped 5gms
Corn flour to bind
Coriander leaves chopped 10gms
Nutmeg a pinch
White dry bread crumbs 125gms
Oil to fry

PREPARATION:

Wash, peel and rewash potatoes. Cut each into 8 to 10 pcs. Boil in salted water till cooked. Drain. Dry over low flame, mash potatoes. Keep aside. Boil the vegetables in salted water. Drain, squeeze out moisture. Mix with potatoes. Add salt, pepper and grated nutmeg. Add in corn flour, coriander leaves. Divide into equal pieces 60gms each piece. Shape out into cutlet shape between palms. Prepare a batter of corn flour mixed with batter. Dip the cutlets and apply bread crumbs. Deep fry in hot oil till golden and crispy. Serve with potato straws and ketchup.

NOTE: Corn flour may be substituted with egg or milk panada as binding also.




Saturday, 24 November 2012

DESSERTS!!

chilli2cherry.com




DOODH KAMAL

Milk (full cream) 500ml
cardamom powder a pinch
Sugar 20 gms
Orange 1nos

PREPARATION:

Reduce milk to 1/3 rd over heat stirring continuously. Off the fire, add cardamom and sugar. Stir. Transfer to a serving bowl. Refrigerate. Meanwhile peel orange, remove the skin to take out orange segments. Arrange the segments neatly over the reduced milk and serve after main meal.



Friday, 23 November 2012

TODAY'S POST!!

chilli2cherry.com



CRISPY FISH FINGERS

Fish fillet 250gms
Salt and pepper to taste
Egg 1nos
Flour 20gms
Mustard powder ¼ tspn
Paprika ½ tspn
Ginger garlic paste 10gms
Lime juice 15ml
White bread crumbs to coat
Oil to fry

PREPARATION:

Cut into neat finger size pieces 5cm × 0.5cm (goujons). Pat dry in a neat and clean dry cloth. Keep aside. In a separate bowl slightly beat the egg, add in flour, salt, paprika, ginger garlic paste, lime juice, mustard powder and pepper. Marinate the fish in the above for about 30 minutes. Apply fresh bread crumbs and slightly roll the fish between the palms. Deep fry in hot oil till golden and crispy. Drain on an absorbent paper and serve as snacks with a tartare sauce dip.

TARTARE SAUCE-

Mayonnaise + chopped pickled gherkins + chopped hardboiled egg white + chopped pickled onions + chopped chives + chopped parsley + cream + lime juice



Thursday, 22 November 2012

INTERNATIONAL MENUS!!

chilli2cherry.com

MENU23
                                                       A CONTINENTAL MENU!!


CRUNCHY JULIENNE SALAD

SPAGHETTI FLORENTINE

COTTAGE CHEESE IN CONCASSE OF TOMATO

BUTTER TOSSED VEGETABLE TRIO



CRUNCHY JULLIENNE SALAD

BASE: lettuce

BODY: 75 gms collective julienne of cucumber, carrots, bell pepper and carrots

DRESSING: vinaigrette

GARNISH: parsley

SPAGHETTI FLORENTINE

Spaghetti 50gms
Spinach 100gms
Onions 25gms
Garlic 4cloves
Salt to taste
Nutmeg a pinch
Fresh cream 10ml
Parmesan cheese 10gms
Olive oil 10ml

PREPARATION:

Boil spaghetti in about 1 litre of salted water. When almost cooked (aldente), drain, keep aside. Boil spinach in boiling salted water. Drain, refresh, squeeze out all water, and finally chop the spinach. Heat oil; sauté finely chopped onions and garlic. Add spinach, spaghetti, stir for a minute. Finish off by adding cheese, cream and grated nutmeg.

COTTAGE CHEESE IN CONCASSE OF TOMATO

Red ripe tomatoes 200gms
Cottage cheese 50gms
Onions 10gms
Garlic 4cloves
Salt to taste
Sugar 5gms
Crushed peppercorns 6nos
Olive oil 10ml
Basil leaves 1 sprig
Bay leaf 1no

PREPARATION:

Prepare tomato concasse. Finely chop onions, garlic. Cut cheese into 0.75 dices. Heat oil; add bay leaf, onions and garlic. Stir for a minute. Add in tomato concasse (deskinned, deseeded, finely chopped tomatoes) and crushed peppercorns. Cook till tomato is cooked and moisture almost dries up. Add in cottage cheese, salt, sugar and torn basil leaves. Stir for a minute. Serve over spaghetti.

BUTTER TOSSED VEGETABLE TRIO

French beans 50gms
Carrots 75gms
Rosemary a pinch
Mushroom (farm) 50gms
Butter 10gms
Salt to taste

PREPARATION:

Cut beans and carrots into neat batons. Boil separately apply principles of boiling vegetables. Keep aside. Wash and dice mushrooms. Heat 5 gms of butter, add mushroom, sweat, cover and cook till done. Add in salt and rosemary. Heat remaining butter and toss beans and carrots. Add salt.



Wednesday, 21 November 2012

DESSERTS!!

chilli2cherry.com



RABDI                      (2 servings)

Milk (full cream) 500ml                                           
Sugar 20gms
Cardamom powder 2gm
Rose petal 1nos

PREPARATION:

In a fritture / kadahi, put milk. Bring to boil and reduce until 1/3 rd liquid remains. Remove from fire; add in sugar and cardamom powder. Now add in kewda. Transfer to a serving bowl. Chill in the refrigerator.

Garnish with a rose petal and serve at the end of the meal.




Tuesday, 20 November 2012

INDIAN DISH!!

chilli2cherry.com



CREAMY MAANS      (CREAMY MUTTON)

Clarified butter 50gm
Mutton 200gm (1”pcs)
Onions 60gms
Garlic paste 10gm
Ginger paste 5gm
Green chilies 2no
Yoghurt 200gm
Green cardamom 3no
Clove 1no
Cinnamon 1no
Salt to taste
Bay leaf 1no
Vettivier essence 5drops
White mutton stock 100ml
Fresh cream 50ml

GARNISH: Red fresh chilly

PREPARATION:

Peel and slice onions. Boil together, onions, green chilies for 10 minutes. Drain 

and make a paste. Heat fat; add whole spices and onion paste. Stir for few 

minutes. When fat leaves the mixture, add in ginger and garlic pastes.  Stir for 

30 seconds. Add in mutton, salt and whisked yogurt. Stir, when fat separates, add 

in stock. Bring to boil, simmer and cover. Cook until lamb gets cooked. Adjust 

salt; remove whole spices and stir in cream and vettivier essence (kewra). Garnish 

and serve hot with a parantha / chappati.

NOTE: NOT A HOUSEHOLD DISH OF RAJASTHAN, BUT FINDS A PLACE IN THE HOTEL MENUS.

Monday, 19 November 2012

SOUPS!!

CHILLI2CHERRY.COM


LEMONY CORIANDER SOUP              (4 servings)

Vegetable stock 750ml                                                                
Coriander stalks with roots 15gms                                   
Coriander leaves 10gms
Lemon grass 1 leaf
Salt to taste

PREPARATION:

Thoroughly wash coriander stalks cum roots. Boil stock along with roots cum stalks and lemon grass for 10 minutes. Add salt, strain the liquid through a wet muslin cloth. Add finely chopped coriander leaves and serve hot immediately in a soup cup.
















Sunday, 18 November 2012

INTERNATIONAL MENUS!!

chilli2cherry.com

                                                           A British menu!!


APPLE SALAD

SCOTCH EGGS

PARSLEY POTATOES

BOILED CAULIFLOWER WITH HOLLANDAISE SAUCE




APPLE SALAD

BASE: lettuce

BODY: 40gms sliced, deseeded apple

DRESSING: ½ tspn oil + ½ tspn lime juice + salt + powdered sugar

GARNISH: paprika powder

SCOTCH EGGS

Hardboiled egg 1no
Sausage meat 50gm
Egg white ½ no
White bread crumbs 10gms
Chopped onions / shallots 10gms
Parsley chopped 1sprig
Oil to fry
Brown bread crumbs 30gms

PREPARATION:

Shell, boiled egg. Combine sausage meat, onions, parsley and white bread crumbs. Coat around the egg. Apply bread crumbs. Heat oil in a roasting tray. Put the egg in the hot oil and place the egg in a pre heated oven (180°C) for about 15 minutes, turning occasionally. When browned uniformly, remove from oven, place on an absorbent paper. Cut into ½ , serve with tomato sauce.

PARSLEY POTATOES

Potatoes 150gms
Salt to taste
 Pepper to taste
Chopped parsley 5gms
Butter 20gms

PREPARATION:

Wash and peel potatoes. Rewash. Trim the sides and cut neat dices. Boil in salted water until done. Drain. Melt butter; add potatoes, salt and pepper. Add in potatoes, toss for ½ minute. Serve hot as an accompaniment.

CAULIFLOWER WITH HOLLANDAISE SAUCE

Cauliflower flowerettes 75gms
Salt to taste
Butter 10gms

PREPARATION:

Boil cauliflower in boiling salted water till done. Drain, refresh. Roll in melted butter, top with hollandaise sauce.

Hollandaise sauce-

Egg yolk 1nos
Vinegar 15ml
Clarified butter
Bay leaf 1nos
Peppercorns (crushed) 3nos

PREPARATION:

Reduce vinegar, bay leaf and peppercorns completely. Add a tbspn of water. Remove bay leaf. Add to yolk in a bowl. Put the bowl over double boiler and whisk to form a sabayon. Incorporate melted butter into the sabayon whisking continuously to form a sauce. Pour over the boiled cauliflower.









Saturday, 17 November 2012

SOUPS!!

chilli2cherry.com




GARLIC FLAVOURED SPINACH SOUP            (4 servings)

Butter 15gms
Sliced onions 20gms                                      

Chopped garlic 10gms
Flour 15gms
Cinnamon 1pc
Nutmeg a pinch
Salt and pepper to taste
Spinach leaves 400gms
Cream 20ml
Stock 750ml

GARNISH-

Fresh cream, garlic croutons

PREPARATION:

Wash spinach 2 to 3 times. Melt butter in a soup pot. Sauté onions and garlic for 2-3 minutes. Add in flour, stir for a minute over slow fire. Add cold stock, cinnamon, stirring continuously. Bring to boil, reduce for 10 minutes. Add in spinach; boil for another 5 – 7 minutes. Strain the soup, remove cinnamon, reserve liquid. Cool spinach and puree in a blender. Add back to the liquid, bring to boil, add nutmeg and strain again. Add salt and pepper, re boil, remove scum. Pour in a soup cup.
Garnish and serve hot with bread sticks or dinner roll.



Friday, 16 November 2012

TODAY'S POST!!

chilli2cherry.com



ALOO JEERA

Potatoes 250gms                                                     
Oil / clarified butter 50ml
Cumin 5gm
Red chilli powder 1tspn                                                                     
Turmeric powder 1/2tspn
Salt to taste
Garam masala powder ½ tspn
Fenu greek leaves a pinch
Lime juice 1tbspn
Coriander leaves chopped 1tspn






PREPARATION:

Wash and boil potatoes in the jackets with salt in water until done. Drain. When slightly cold, peel and cut into 1/4” dices. Heat oil, crackle cumin seeds until dark brown. Add in turmeric and chilli / paprika powder followed by potatoes. Add salt, stir for above two minutes. Sprinkle garam masala, lime juice and chopped coriander ( dhaniya leaves). Remove and serve hot garnished with coriander sprig.

NOTE: 

An excellent, simple b/f and main meal dish.



Thursday, 15 November 2012

starters and salads!!

chilli2cherry.com




PERSIMMON AND APPLE SALAD

BASE: Lettuce leaves

BODY: 60gms collective slices of apple and ripe persimmon

DRESSING: 10ml lime juice + 5ml olive oil + salt + 1tspn honey + 1tspn pomegranate juice

GARNISH: mint sprig and lemon slice / sprig


Wednesday, 14 November 2012

INDIAN DISH!!

chilli2cherry.com



GOBHI GULBAHAR

cauliflower flowerettes 300 gms
oil to deep fry
clarified butter 25 gms
brown onion paste 20 gms                                                 
cashew nut paste 15 gms
yogurt 100 gms
deghi mirch 1/2 tspn
ginger garlic paste 10 gms
raisins (soaked in water) 5 gms
cashew nuts (fried) 5 pcs
garam masala powder 1/2 tspn
dry fenugreek leaves a pinch
chopped coriander leaves 1/2 tspn
salt to taste

PREPARATION:

Deep fry cauliflower in medium hot oil till half done. Remove. Heat butter, add in the onion paste, ginger garlic paste and deghi mirch powder. Stir for 2 min, add in cashew nut paste and stir for another 2 min. Now stir in whisked yogurt, keep stirring until the fat leaves the mixture. Now add in cauliflower, half of raisins and cashew nuts. Cover and cook over gentle flame for 10 min. Add in salt, garam masala powder and dry fenugreek leaves. Dish out, garnish with remaining raisins, cashew nuts and chopped coriander leaves. Serve hot with a chapati or a parantha.



Tuesday, 13 November 2012

SOUPS!!

chilli2cherry.com



ROASTED GARLIC AND PAPRIKA SOUP            ( 4 SERVINGS)



Olive oil 5ml
Butter 10gms
Garlic cloves 25gms                                                                           
Mix dry herbs 2gms
Paprika powder 2gms
Stock 800ml
Salt to taste

GARNISH

Whipped cream 10ml
Garlic flakes 1no

PREPARATION:

In a roasting tray place oil, garlic cloves and herbs. Place in a moderate hot, preheated oven until the garlic turns nicely Brown. melt butter in a soup pan, add the roasted garlic and bread crumbs. Stir over low fire until crumbs turn brown. Add in paprika and stock. bring to a boil, reduce for 20 min. strain, add salt. 
Serve hot, garnished with whipped cream and garlic flakes, sauted in butter.