REAL CONTINENTAL DELIGHT!!

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DELUXE VEGETABLES

Broccoli flowerettes 250gms

French beans 150gms

Carrots 250gms

Fresh mushrooms (quartered) 200gms

Baby corn (fresh) 200gms

Chopped onions 20gms

Chopped garlic 10gms

Salted butter 30gms

Celery (chopped) 20gms

Canned pineapple 2slices

Salt and pepper to taste

Fresh peas 200gms

Cooked tomato concasse 100gms

Tobasco 10drops

White sauce 500ml

Processed cheese 200gms

Fresh cream 50ml

GARNISH-

Parsley (chopped) and a few sprigs red and yellow bell pepper 20gms

PREPARATION:

String beans, shell peas, peel carrots. Cut beans and carrots into neat lorenge (diamond shape). Diagonally slice baby corns. Dice pineapple. Boil separately broccoli, peas, beans, carrots, baby corns and mushrooms, applying the principles of cooking of vegetables. Keep aside.

Melt butter in a thick bottom pan, lightly sauté onion, garlic and celery, add in boiled vegetables. Stir for half a minute; now add concasse, white sauce, half of grated cheese, tobasco and pineapple. Finish off by adding cream and seasoning. Transfer the mixture in a baking dish, sprinkle remaining grated cheese on top. Bake in a pre-heated moderate oven until the cheese melts and browns on top. Serve, garnish with chopped parsley and diced bell pepper which has been lightly tossed in butter.

FOR WHITE SAUCE -

Yellow butter 20gms

Flour 20gms

Milk 300ml

Salt to taste

Bay leaf ½ nos

Onion ( studded with cloves) 1nos

PREPARATION:

Bring milk to a boil. Add bay leaf and onion. Keep aside. Melt butter in a thick bottom saucepan. Add flour and cook the mixture over slow fire till sandy in texture. Remove and cool. Remove onion and bay leaf from the milk and add the hot milk into the prepared roux, stirring throughout to prevent the formation of lumps. Bring to boil, reduce heat and cook for 8-10 minutes or until the mixture coats the back of the wooden spoon. Season and strain the sauce. Cover with melted butter and use as required.

NOTE - WHITE SAUCE MAY BE STORED IN A REFRIGERATOR UPTO 5-7 DAYS.

CHUTNEY SERIES......!!! COCONUT AND GINGER CHUTNEY!

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COCONUT AND GINGER CHUTNEY

Roasted, deskinned channa 10gms

Fresh coconut (de skinned) 100gms

Ginger 25gms

Green chilli 1nos

Coriander leaves 10gms

Salt to taste

Yogurt 75gms

Lime juice 10ml

TEMPER-

Oil 5ml

Mustard seeds 1/8 tspn

Curry leaves 4nos

PREPARATION:

Prepare and grind together all the ingredients on a grinding stone or in a mixer cum grinder. Transfer in a bowl. Prepare tempering by heating oil, splutter mustard seeds and curry leaves. Pour over the chutney, serve as an accompaniment with idlii, dosa, uttpam etc.

CHUTNEY SERIES........!!! TOMATO NARIYAL CHUTNEY!

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TOMATO NARIYAL CHUTNEY

Coconut oil 20ml

Fresh coconut slivers 100gms

Tomatoes 300gms

Curry leaves 1sprig

Broiled channa dal 1tbspn

Broiled urd dal (without skin) 1tbspn

Red chilli (whole) 1nos

Red chilli powder ½ tspn

Yogurt 50ml

Salt to taste

Asafoetida a pinch

Coriander leaves 10gms

Onion (sliced) 50 gms

Fenugreek seeds ¼ tspn

Coriander seeds ¼ tspn

Mustard seeds (black) ½ tspn

Sugar 5 gms

TEMPERING-

Oil 5ml

Mustard seeds (black) ½ tspn

Curry leaves 10 nos

PREPARATION:

Heat oil; add in mustard seeds, whole red chilli, coriander seeds, fenugreek seeds, asafetida, channa dal, urd dal. Stir for 30 seconds. Add in sliced onions, garlic chopped, curry leaves, stir for 5 minutes. Now add in chopped deseeded tomatoes, salt. Stir, cover and simmer until tomatoes are cooked. Add in coriander leaves, coconut, red chilli powder, stir and remove from fire. Add sugar. Cool. Add in yogurt. In a blender, make a paste. Put in a bowl.

To temper, heat oil, add in mustard seeds and curry leaves. Pour into the chutney. Serve as an accompaniment with dosas, idli, vadas etc.

A REAL TREAT FOR EYES!!

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COTTAGE CHEESE SIZZLERS WITH BARBEQUE SAUCE

BUTTERED VEGETABLES

&

BAKED POTATOES

Cottage cheese 120gms

Capsicum 75gms

Tomatoes 75gms

Onions 75gms

MARINATION-

Olive oil 60gms

Salt to taste

Oregano (dry) ½ gm

Crushed peppercorns 6nos

Tobacco 10drops

Mustard powder 1/8tspn

Barbeque sauce 50ml

Cabbage leaves 6nos

Buttered vegetables 75gms

Baked potatoes 1nos

Butter 10gms

PREPARATION:

Cut cheese into 1”dices. Repeat the same for the vegetables. Prepare marinade. Marinate the above in the marinade for about 2hours. Arrange on a wooden shaslik sticks. Heat oil on a grill plate. Place the cheese skewer, brown on all sides until vegetables are done but crunchy. Heat up sizzler plate.

Place the plate on the sizzler board. Arrange the leaves over it. Place the cottage cheese & veges on the centre of the place after removing the sticks. Arrange the vegetables, potatoes & garnishes. Pour the sauce over the cheese. Place hard butter on the plate. Serve immediately.

FOR BARBECUE SAUCE-

Tomatos puree 125ml

Garlic chopped 15gms

Celery chopped 10gms

Onion sliced 15gms

Crushed peppercorns 6nos

Tobasco 10drops

Worcestershire sauce 10ml

Pineapple juice 25ml

Olive oil 10ml

Salt to taste

Sugar 5gms

PREPARATION:

Heat oil, sauté onions, garlic, carrots & celery. Add in tomato puree. Bring to a boil. Reduce until half. Strain the tomatoes. Add in the rest of the ingredients. Reboil, heat for 2minutes. Check seasoning.

BAKED POTATOES

Medium size potatoes 4nos

Salt as required

Butter 15gms

Parsley sprigs 4nos

PREPARATION:

Wash the potatoes to remove the dirt. Dry in a towel. Prick with a fork. Apply salt all over. Wrap the potatoes in aluminum foil. Place on a bakery tray filled with salt. Bake in a pre-heated oven (180°) for about 1hour. Remove; give criss-cross slits on top. Open up the potatoes by giving uniform pressure with fingers at the base. Place butter in the cavity & garnish with parsley sprig.

AN EXCELLENT DISH FOR SUPPER!

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SHEPHERD'S PIE

Lamb leg 1.75kg
Chopped onions 50gms
Chopped garlic 20gms
chopped carrots 100gms
Chopped celery 25gms
Chopped mushrooms 200gms
Red wine 100ml
Crushed peppercorns 6 to 8nos
Tomato concasse 500gms
Mashed potatoes 500gms
milk 100ml
Grated nutmeg 1/8 nos
Salt & pepper to taste
Butter 100gms
Egg yolk 2nos
Chopped parsley 5gms

MARINATION -

Olive oil 150ml
Worcestershire sauce 50ml 
Mustard powder 5gms
Red wine 50ml
Salt &pepper to taste
Fresh rosemary 10gms

PREPARATION:

Remove fat from the leg. Prepare marinade, thoroughly apply all over the leg and keep under refrigeration overnight. Place on a roasting tray and roast the leg in a pre-heated oven for about 90 minutes, basting occasionally.  Remove, cool and take off the flesh from the bones. Fine chop the meat and keep aside. Melt 80gms butter, lightly saute onion and garlic. Add in carrot, celery, mushrooms, when mushrooms are soft add in red wine and reduce for 2minutes. Add in tomato concasse and crushed peppercorns, cook for 20minutes. Add in minced lamb and stir for about 5minutes, Check seasoning. Spread in a pie dish, keep aside, now mix mashed potatoes, milk, salt and nutmeg. put in a piping bag and pipe the potatoes over the prepared minced mixture, completely covering the meat. Brush with slightly beaten egg yolks and melted butter and brown under a salamander or moderately pre-heated oven. Sprinkle chopped parsley and dish out. Good enough for 10 - 12 people.

CHUTNEY SERIES!!! coconut and jaggery chutney

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COCONUT - JAGGERY CHUTNEY

Fresh coconut slivers 50gms

Onions (chopped) 15gms

Salt to taste

Lime juice 10ml

Yogurt 30ml

Channa dal 5gms

Jaggery 20gms

Ginger 15gms

Red chilli whole 2nos

Oil 15ml

Asafoetida a pinch

Dry coriander seeds 2 gms

Garlic 4cloves

 TEMPERING-

Oil 5ml

Mustard seeds (black) 2gms

Curry leaves 1 sprig

PREPARATION:

Heat oil, splutter channa dal, add coriander seeds, whole red chilli and hing. Stir for a few seconds, add in onions, garlic. Stir for 2 minutes. Add in coconut. Remove. When cool, add in yogurt and grind in a blender. Add in lime juice and salt. To temper, heat oil, sputter curry leaves and mustard seeds add to chutney; serve as an accompaniment with South Indian dishes.

DESSERTS!!

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PHIRNEE

Milk 500gms

Sugar 50gms

Cardamom powder 2gms

Rice 25gms

GARNISH-

Almond slivers 2nos

Raisins 6nos

Sliced pistachios (deskinned) 4nos

PREPARATION:

Pick, wash & soak rice for about 2 hours. Grind the rice into a smooth paste. Keep aside. Boil milk. Add sugar & cardamom powder. Add the rice paste in a slow stream, stirring continuously. Bring to a boil, reduce heat, continue cooking until thick (coat the back of the wooden spoon).immediately transfer into 4 earthenware bowls (sakore). Cool in a refrigerator. When chilled, garnish with the dry fruits and serve.

NOTE-

Popular sweet of Kashmir and Punjab. Rice flour may also be used instead of rice. An excellent replacement for the routine custard.