starters and salads!!

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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

INDIAN DISH!!

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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.

SOUPS!!

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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.

DESSERTS!!

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                                           "n'joy the sweet on the occasion of diwali"

RAMPHAL RABDI                                              

Full cream milk 500ml

Sugar 30gms

Cardamom powder 1gm

Ripe persimmons puree 50ml

GARNISH

a slice of ramphal (persimmon)

PREPARATION:

 In a kadhai (fritture) reduce milk stirring continuously to a 1/3 rd consistency off the fire, stir in sugar and cardamom powder. When at room temperature add in persimmon puree and chill in the refrigerator. Transfer to a service bowl, garnish and serve.

INDIAN DISH!!

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SUBZ RANGEEN

Onions 30gms

Broccoli 50gms

French beans 25gms

Carrots 50gms

Red pepper 30gms

Yellow pepper 30gms

Green capsicum 25gms

Mushrooms 20gms

Tomatoes 50gms

Brown onion paste 20gms

Ginger garlic paste 10gms

Cashew nut paste 10gms

Tomatoes puree 50ml

Turmeric ¼ tspn

Crushed coriander seeds ½ tspn

Whole dried chilli 2nos

Yogurt (beaten) 30gms

Clarified butter 50ml

Dry fenugreek leaves a pinch

Sugar 5gms

(Cardamom, clove, cinnamon,

 Bay leaf, peppercorns)   3gms

Ginger julienne 1”

Coriander leaves chopped 2 sprigs

PREPARATION:

Slice onions ½ cm thick. Cut broccoli into neat flowerets. Cut carrots, beans, peppers into batons. Dice mushrooms. Individually boil carrots, mushrooms, beans and broccoli in salted water. Drain refresh. Keep aside. Heat fat, sauté pepper, onions. Keep aside. Crackle whole spices. Add onion paste, ginger-garlic paste. Stir for a minute. Add turmeric powder, cashew nut paste and tomato puree. Stir for another 5 minutes. Add in yogurt, stir until fat leaves the mixture. Now add in all vegetables, ladle of vegetable stock, sugar and dried fenugreek leaves. Stir for 2 minutes. Serve hot, garnished with coriander leaves and ginger julienne.

EXCELLENT SNACKS!!

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                                               ATTRACTIVE N EFFECTIVE!!

BIRD EGGS IN POTATO NEST

Potatoes 125gms

French beans 10gms

Carrots 20gms

Celery 5gms

Onions 10gms

Peas 20gms

Ginger 5gms

Salt & pepper to taste

FOR BINDING-

Eggs / milk panada / corn flour – as required

FOR COATING BATTER-

Corn flour mixed with water / egg wash

Fresh bread crumbs 100gms

Oil to fry

PREPARATION:

Wash, peel and rewash potatoes. Cut into rough dices. Boil in salted water until fully cooked. Drain, pass through a sieve. Add salt, pepper and pinch of nutmeg. Keep aside. Wash and finely chop vegetables. Shell peas. Boil the vegetables in salt water. Drain, squeeze out the moisture. Mix with the potatoes. Add in a binding of your choice. Divide into small balls, shape into eggs (oval shape). Dip in the batter and apply bread crumbs all over. Deep fry in hot oil until golden and crispy. Drain on an absorbent paper. Arrange on a nest made from straw potatoes and serve with a tangy chutney / ketchup / relish. Serve hot.

FOR POTATO NEST –

Potatoes 1nos

Salt to taste

Oil to fry

PREPARATION:

Wash, peel and rewash potatoes. Trim the sides. Slice very thinly (paper thick). Cut into the straws. Blanch in salt water. Drain, dry in a neat and clean cloth. Put into a soup strainer. Press with a laddle. Immerse in hot oil and fry until golden and crispy. Take out and drain on an absorbent paper.

SOUP!!

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VELVETY TOMATO SOUP

Tomatoes (red & ripe) 400gms

Carrots 25gms

Fresh cream 20ml

Onions (sliced) 30gms

Garlic (chopped) 15gms

Butter 20gms

Flour 15gms

Celery 10gms

Bay leaf 2nos

Vegetable stock 800ml

Salt & pepper to taste

Sugar 5gm

GARNISH-

Cream and croutons

PREPARATION:

Fine chop tomatoes. Melt butter over medium fire. Sauté garlic until light brown. Add in onions, celery and carrots. Stir for a minute. Add in flour, stir for a few seconds. Add in tomatoes and salt. Cover and cook for 5 minutes. When tomatoes release moisture, add stock and bay leaf.  Bring to boil, reduce the flame and simmer for about 30 minutes. Strain the soup, remove bay leaf and cinnamon stick and puree the pulp. Add back to liquid. Bring to boil, strain the liquid through a strainer. Re boil, adjust salt. Add pepper powder and sugar. Just before service, stir in cream. Dish out in a soup bowl and garnish with cream and bread croutons.