INTERNATIONAL DISH!!

FISH GRENOBLOISE

Sole filet 750gm

Salt & pepper to taste

Clarified yellow butter 125gms

Lemon 4nos

Mustard powder ½ tspn

FOR LEMON BUTTER-

Yellow butter 100gm

Lemon juice 25ml

GARNISH-

Capers 15 – 20nos

Onion rings 10 – 15nos

Croutons 20nos

PREPARATION:

Cut sole filet into neat supreme (diagonally). Apply salt, pepper, lemon juice & mustard powder. Leave the supremes for about 15 minutes. Melt butter in a pan. Shallow fry the fish on both the sides until browned & just cooked. Transfer to a food pan by neatly arranging the pieces. Prepare lemon butter by heating butter until nicely browned. Add in lemon juice. Immediately pour over the fish. Garnish & serve hot.

NOTE- DO NOT OVERCOOK THE FISH. 

INDIAN DISH!

KADHI PAKORA

PAKORA DUMPLINGS-

Potatoes 150gms
Onions 75gms
Gram flour 100gms
Broiled cumin 1/2 tspn
Broiled coriander seeds (crushed) 1/2tspn
Garlic chopped 1/2tspn
Water 60ml
Ginger chopped 1/2tspn 
Green chilli chopped 2nos
Red chilli chopped 1/2tspn
Dry fenugreek leaves 1/4tspn
Mango powder 1/2tspn
Salt to taste
Oil to fry

KADHI

Yogurt 400ml
Butter milk 1litre
Gram flour 6tspn
Mustard oil 50ml
Fenugreek seeds 1/4 tspn
Black mustard seeds 1/2 tspn
Bay leaf
Niyella seeds 1/4tspn
Fennel 1/4 tspn
Cumin 1/4 tspn
Whole red chilli (dry) 2nos
Garam masala powder
Turmeric powder 1tspn
Salt to taste


TEMPERING-

Desi ghee 50ml
Hing (asafoetida) a pinch
Red chilli powder 1/2 tspn
Chopped garlic 1/2 tspn
Chopped ginger 1/2 tspn

GARNISH-

Chopped coriander leaves 10gms

PREPARATION:

Mix together yogurt, buttermilk and gram flour. Strain. Keep aside. Heat mustard oil, crack the whole spices. Add turmeric, salt followed by the yogurt. Bring to boil, simmer for about 45 minutes. Add the prepared pakoras and garam masala powder. Pour the tempering and garnish with coriander leaves. Serve hot with rice and paranthas.

TEMPERING-

Dissolve asafoetida in a tbspn of water. Heat ghee, add chopped ginger and garlic. When golden, add hing and red chilli powder. Immediately pour into kadhi.

PAKORAS-

Fine dice potatoes, onions. Mix all ingredients to form a paste consistency. Heat oil, drop spoonful of mixture into hot oil. Gently fry till golden brown, all over. Drain.

FISH (INFORMATION ON FISH COOKING CONTINUED......!!

CUTS OF FISH

The common cuts of fish are:

1.     FILLETS – deboned, long flat pieces of fish, without the skin.

2.     PAUPIETTE – the fillet of fish is laid flat on the table stuffing is spread on it, then it is rolled up, tied with a string, to keep the shape.

3.     SUPREME – large fillets of fish cut on a slant of a large round or flat fish.

4.     GOUJONS / GOUJONETTES – Strips approximately 8cm × 1cm cut from fillets of fish. Goujonettes are cut smaller and are mainly used as a garnish.

5.     TRONCON – Thick piece of fish 4 – 5cm thick, cut on the bone from a flat fish.

6.     DARNE – A piece of fish cut across and through the bone of a large, whole round fish which is 2-3 cm thick.

7.     MIGNON – fillet of fish folded as a cornet (∆ fold as for piping bags)

8.     PLIE – Fillet flattened and folded into two.

9.     MEDAILLON – A medaillon (round) shaped portion from larger fillets.

FISH!! (INFORMATION ON FISH COOKING)

PRE – PREPARATION OF FISH FOR COOKING

      I.            DESCALING & CLEANING:

·        Soaking the fish in cold water, for a few minutes before descaling. It helps in removing scales easily.

Ø  Use a fork for small fish

Ø  A rigid knife for large fish.

Ø  Start from tail to head. Work in a sink because then the scales will not fly. Check no scales are left after rinsing the fish.

·        Large fish is opened from fin to gills. Small fish from gills only so as not to damage its shape. Cut off the fins, remove the head. Remove the gills, save roe and eggs if any. Scrape blood against vertebrae as it might spoil the cooked appearance.

·        Cut with skin and bone. Fish cooked on the bone retains flavor and moisture.

   II.            FILLETING:  Cut the flesh along the line of the backbone and raise the fillet from the middle of the back to sides, first working towards the head, then the tail.

III.            SKINNING:  Hold the tail end of the fish in the left hand, first sprinkling salt on the fingers for a good grip. Skin the flesh (skin side down) from tail to the head. Point the knife blade towards the skin so that no flesh is wasted.

SNACKS!!

CHEESE CHILLI TOAST

Bread slices 4nos
Cheddar cheese
Red bell pepper 25gms
Green chillies (deseeded)
Egg 1/4tspn
Baking powder a pinch
Paprika 1/4tspn



PREPARATION:

Toast bread slices on one side. keep aside. Grate cheddar cheese. Mix in brunnoise bell pepper, chopped green chillies, baking powder, paprika and egg. Mix well to form a smooth paste. Apply the paste on the untoasted side of bread. Place on a tray and grill under a salamander till cheese melts and toast becomes slightly brown. Remove, the corner crust of toast. Cut diagonally into 4 pieces. Serve hot with tomato ketchup.

DESSERTS!!

BABY GULAB JAMUNS OVER GRANULAR RABDI

Mawa 100gms

Flour 20gms

Milk 5ml

One string sugar syrup 500ml

Desi ghee / vegetable ghee to fry

PREPARATION:

Mash mawa using palms of hands on a marble top, until absolutely smooth. Add in flour & milk. Knead lightly. Form into small marble sized balls. Heat fat until hot. Remove from fire, add in the prepared mawa balls. Rotate the kadahi for about 30 seconds. Transfer to low flame. When the mawa balls start to float, slightly increase the flame, fry till browned. Remove & transfer into hot sugar syrup. Dip for about 20minutes. To serve place neatly over prepared rabdi. Garnish with silver varq (leaves).

RABDI

Milk

Sugar

Cardamom powder

PREPARATION:

In a kadahi, reduce milk until ¼ consistency (granular). Off fire, add in sugar & cardamom powder. When cool, refrigerate.

INTERNATIONAL MENUS!!

PAN SEARED CHICKEN ROLL WITH BELL PEPPER SAUCE