STARTER AND SALAD!!

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                                                                 colourful!!

PERSIMMON AND PEPPER SALAD

BASE: lettuce leaves

BODY: 60gms of diced ripe persimmon and diced bell pepper

DRESSING: 10ml olive oil + 10drops tobacco + 5ml lemon juice + salt + pepper crushed

GARNISH: torn basil leaves and cashew nuts

SOUP!!

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TODAY'S RECIPE:

ROASTED TOMATO AND BASIL SOUP

Tomatoes 400gms

Olive oil 20ml

Garlic 6cloves

Basil 10leaves chopped

Peppercorns 6nos

Salt to taste

Worcestershire sauce 10drops

Stock 800ml

Refined flour 10gms

Celery 1inch

Bay leaf 1nos

Honey 1tspn

Butter 10gms

PREPARATION:

Quarter tomatoes. In a roasting tray, put tomatoes, garlic, peppercorns, Worcestershire sauce, olive oil, celery. Place in a moderate hot oven and roast for about 45 minutes, turning the tomatoes occasionally. Take out, remove peppercorns and bay leaf. Cool the mixture and puree in a blender. In a saucepan, melt butter, stir in flour. Cook for about ½ minute. Add in puree and stock. Boil for 10minutes over low flame. Add in chopped basil. Boil for another 5 minutes. Strain the liquid through a soup strainer. Add salt and honey. Reboil, transfer to a soup bowl.

Garnish with a sprig of basil and serve hot. 

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ANARI TIKKI

ANARI TIKKI

poatatoes (tumdi / pahari variety) 1/2 kg
salt to taste
green chilli (chopped) 4nos
ginger chopped 1tspn
coriander leaves 2 tspn
pomegranate seeds (fresh) 50 gms
corn flour 30 gms
roasted jeera powder 1 tspn
dry fenugreek leaves 1/2 tspn
clarified fat to shallow fry

PREPARATION:

Wash potatoes. Boil in salted water till done. cool. Peel and wash. Add salt and all remaining ingredients except pomegranate seeds and fat. Mix properly. Divide into equal balls weighing 50-60 gms each. Apply oil in palms of your hand. Flatten the balls on the palms. Place divide pomegranate seeds in the center and stuff them. Dust the tikkies in a little corn flour. Keep aside. Heat fat on a griddle. Shallow fry the stuffed potatoes on both the sides. Till golden. Now flatten them by pressing them. Remove and serve with potato straws and green chutney.

FOR GREEN CHUTNEY-

coriander leaves 100gms
mint leaves 20gms
chopped ginger 5gms
chopped onions 10gms
deskinned, deseeded tomatoes 1nos
honey 1 tbspn
lime juice 10ml
green chilli 2nos
yogurt 20ml
salt to taste

PREPARATION:

Put all ingredients on a silbatta (grinding stone). Grind to a smooth paste or in a mixer cum grinder. adjust seasoning.

DESSERTS!!

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KESRI KHEER (SAFFRON FLAVOURED RICE PUDDING)

Milk 1litre

Sugar 60 gm

Rice 25 gm

Raisins (soaked in warm water) 15 gm

Green cardamom powder ¼  tspn

Saffron ¼ gm

Almonds slivers 10 gm

PREPARATION:

Pick, wash and soak rice for about 30 minutes. Bring milk to a boil, add in rice and cook, stirring frequently until rice is cooked and the liquid becomes thick. Add in raisins, green cardamom powder and sugar off the fire. Now stir in saffron soaked in 15 ml warm milk and add to the pudding. Stir. Transfer to a serving bowl.

Garnish with almond slivers and serve hot, room temperature or cold.

A PERFECT SPINACH STARTER!!

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                                                       A DISH FOR ALL!!

PALAK KEBABS

spinach leaves 500 gms
salt to taste
chana dal (soaked) 50 gms
green cardamom 1 no
clove 2 nos
cinnamon 1/2"
green chillies 2 nos
ginger chopped 5 gms
garlic peeled 5 cloves
onion chopped 20 gms
pomegranate seeds (dry) 1/2 tspn
corn flour 1 tbspn
oil to shallow fry
pepper corns 2 nos
nutmeg a pinch
red chilli dry (whole) 2 nos
chaat masala to sprinkle

PLATE GARNISH-

green chillies
tomato slices
lemon wedge
onion rings

PREPARATION:

Wash the spinach leaves. Boil water put salt. Add spinach leaves. Boil for about 90 seconds. Drain' refresh in cold water. Squeeze out moisture. Keep aside. Roast the masalas on a griddle, keep aside. Boil dal in water till soft. On a grinding stone, put all the prepared ingredients and grind to a smooth paste. Transfer to a bowl, mix in corn flour. Divide the mixture into balls 40 gms each and flatten each. Dust with little more corn flour. Heat oil and shallow fry on both sides until light brown on both sides. Transfer to an absorbent paper. Sprinkle chaat masala and serve immediately with onion rings, green chillies, tomato slices and lemon wedge on the plate and a mint chutney as an accompaniment.

 PALAK KEBABS!!

INDIAN DISH!

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                                             COOKING IN PROCESS!!

                                                        DELICIOUSNESS!!

CHUN MUN PANEER

cottage cheese 400 gms
cashew nuts 25 gms
red bell pepper 100 gms
salt to taste
brown onion paste 70 gms
ginger garlic paste 20 gms
tomatoes 300 gms
yogurt 50 gm
sugar 
DRY SPICES-
cardamom green  1 nos
clove 2 nos
cinnamon 1/2 "
coriander seeds 1/2tspn
red chilly dry 1 nos
turmeric dry 1 inch
mango dry 5 gms
saffron 2 strands 
pepper corns 4 nos
fenugreek leaves 1 gm
bay leaf 1no
coriander leaves 10 gm
green chilli 2 nos
lemon 1 nos
oil to fry
clarified butter 50 gm

PREPARATION:

Cut cottage cheese into .75cm dices. Fry in oil and keep aside and keep aside. Roast all dry spices on a girdle for 2 minutes.Pound into powder. Sieve, keep aside. Boil cashew nuts, add yogurt and make a paste in a blender. Blanch tomatoes in water. Deskin, deseed puree, strain, keep aside. Dice pepper, size of cottage cheese. Heat fat, add onion paste, ginger garlic paste. Stir for 5 minutes. Add in tomato puree, stir till fat leaves the mixture. Now add in cashew nut paste, spice powder and stir for another five minutes. Now add about 100 ml hot water hot water / vegetable stock, cover and simmer for about 10 minutes. Add in bell pepper and cottage cheese. Cook for five minutes. Add in chopped coriander leaves, juice of 1/2 lime, sugar and chopped green chillies. Serve hot with a bread / chappati / rice or parantha!








                                                            A MUST TRY!!

SOUP!!

SOUP NO.14

                                                     
                                                    ATTRACTIVE N REFRESHING!!

                                                    TRI - COLOUR SOUP!!

TRI COLOUR SOUP (four servings)

FOR RED COLOUR SOUP-

Tomatoes (red, ripe) 400gms

Onions 25gms

Carrots 25gms

 Garlic (peeled) 15gms

Celery 10gms

Paparika ½ tspn

Butter 15gms

Bay leaf 1nos

 Pepper corn 4nos

Flour 15gms

Vegetable stock 800ml

Salt to taste

Honey 1tbspn

PREPARATION:

Fine chop tomatoes. Slice onions, chop carrots and celery. Melt butter in a saucepan. Gently fry garlic and onions. Add in carrots and celery. Stir for a minute. Add in flour and stir further for a minute. Add in tomatoes, paparika, salt, bay leaf and peppercorns. Cook for a few minutes, until tomatoes release water. Add stock. Bring to boil, remove scum, simmer for 20 minutes. Strain the liquid. Remove bay leaf and peppercorns. Puree the tomatoes. Add back to the liquid. Bring to a boil. Add honey and strain the liquid. Adjust salt. Keep aside.

FOR GREEN COLOUR SOUP-

Spinach 300gms

Butter 15gms

Flour 15gms

Onions 20gms

Garlic 15gms (chopped)

Cinnamons stick 1nos

Celery 1inch

Veg Stock 600ml

Salt to taste

PREPARATION:

Clean and wash spinach. Roughly chop. Melt butter in a saucepan. Add in garlic and onions. Add flour, stir for a minute. Add spinach and cinnamon. Add stock, stir until liquid comes to a boil. Remove scum. Simmer for 10 minutes. Strain liquid. Remove cinnamon. Cool the spinach. Puree in a blender. Add back to the liquid. Reboil, add salt. Strain again.

TO ASSEMBLE:

In a soup cup, pour the two hot soups simultaneously. Decorate with a lining of thick cream in the centre.

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