POMMES MARQUISE

INGREDIENTS   QUANTITY

Potatoes   500gms
Butter   30gms
Egg yolk  1no
salt and pepper to taste
Nutmeg  a pinch
Tomatoes 200gms
Butter 40 gms
Garlic 1 clove
Parsley few sprigs

Method

1 boil potatoes with skin, when done, remove skin and grate.
2 melt half the butter and cook potatoes mixture in it, add seasoning.
3 Pipe the potatoes puree through star nozzle to form nest shape with around 2 inch base dia and 1.4 inch height.
4 blanch tomatoes, remove seeds and skin, finely chop.
5 finely chop garlic
6 melt rest of the butter saute garlic add chopped tomatoes and cook for 5 minutes on slow flame.
7 brush the potato nest with egg wash and place in hot oven for 3 minutes.
8 fill the center of potato with tomato concasse.
9 serve hot garnished withe chopped parsley 

Brinjal Orientale

Ingredients   Qunatity

Long Brinjals    500gms

Garlic   30gms

Tomatoes   100gms

Onions   60 gms

Rice   100gms

Red Bell Pepper  60 gms

Butter   30 gms

Oil  100ml

Seasoning To Taste

Methods

1 cut brinjals in to two, lengthwise, scoop out pulp and chop the pulp finely.

2 Finely chop onions and garlic.
3 Blanch tomatoes and remove skin, seeds and finely chop.

4 cut red bell peppers in to thin fine long strips

5 cook rice in boiling salted water till done.

6 Heat oil and fry brinjal's outer covering till nearly done, remove put aside.

7 In same oil add chopped onions and garlic, sweat for a few minutes.

8 Add chopped brinjal pulp, add seasonings & cook till done.

9 Add tomatoes and bell peppers, continue to cook till tender and done.

10 finally add rice and mix well.

11 Fill the mixture in to brinjal skin, dot with butter and glaze it under salamander.

12 serve garnished with thin tomatoes slices along with parsley.            

Vegetable Pulao

Vegetable Pulao

No of portion:

 Ingredients                                         Quantity
Rice                                                      350 gms
Peas                                                     50 gms
Carrots                                                 50 gms
Potatoes                                               50 gms
Onion                                                   25 gms
Cloves                                                  2 – 3      
Bay leaf                                                1
Black cardamom                                  1
Clarified butter                                     15 ml

                               

Method

1)      Pick, wash and soak rice for 45 minutes.

2)      Cut vegetables in small dices and slice onions thinly.

3)      Heat clarified butter in a pot, add cloves, bay leaf, black cardamom.

4)      Add rice and fry for 7-8 minutes, till partially translucent.

5)      Add vegetables and cook for 5 minutes.

6)      Add exactly 1.5 times water and cook on a slow fire, covered with a lid.

7)      Remove the whole spices before serving.

Sewaiyan Kheer

Sewaiyan Kheer

Sno                        Ingredients                                         Quantity

1.                       Sewaian                                               200gms

2.                       Milk                                                     1.5 lt

3.                       Sugar                                                   150 gms

4.                       Clarified butter                                     25 gms

5.                     Green Cardamom                                 2 -3 nos

6.                     Cashewnuts                                          10 gms

7.                     Almonds                                               10 gms

8.                     Raisins                                                  10 gms

9.                     Pistachios                                             10 gms

Method

1)      In a thick bottomed kadhai heat sewaiyan till light brown, remove and place on a side.

2)      Add cashewnuts, almonds and roast in same kadhai for 4-5 minutes.

3)      Add milk, cardamom and the roasted sewaiyan and cook on a slow fire, till the milk is reduced and thickened.

4)      Add sugar, mix and remove from fire.

5)      Soak raisins in water.

6)      Blanch pistachios remove skin and cut in to thin slivers.

7)      Add the raisins in the kheer

8)      Serve garnished with slivered pistachios.

Yellow Dal Tadaka

Yellow Dal Tadaka

Sno                        Ingredients                                         Quantity

1.                       Arhar Dal                                             200gms

2.                       Ginger                                                   20 gms

3.                       Garlic                                                    10gms

4.                       Onions                                                   50gms

5.                       Tomatoes                                               25 gms

6.                       Cummin seeds                                        1 gms

7.                       Red Chilli whole                                     2-3 no

8.                       Red chilli powder                                   a pinch

9.                       Turmeric powder                                   a pinch

10.                   Heeng                                                   a pinch

11.                   Oil                                                         20 ml

12.                   Mustard seeds                                      1 gms

13.                   Coriander leaves                                   few for garnish

14.                   Salt                                                       to taste

                                       

               

Method

1)      Pick, wash and soak dal for 1 hour

2)      Finely chop ginger, garlic and onions

3)      Cut tomatoes in small dices.

4)      In a pot boil dal with 4 times water, along with ginger, salt and turmeric and cook till dal is tender.

5)      Heat oil in a kadhai add cumin seeds, heeng and mustard seeds , whole red chillies and finally add the red chilli powder.

6)      When they start crackling, add onions and tomatoes and cook on a high flame for a minute.

7)      Add dal and check seasoning.

8)      Serve garnished with coriander leaves.

Shahi Paneer

Sno                        Ingredients                                         Quantity

1.                       Paneer                                                 250 gms

2.                       Ginger                                                    5 gms

3.                       Garlic                                                     5 gms

4.                       Onions                                                   100 gms

5.                       Tomatoes                                               200gms

6.                       Cinnamon                                               ½ inch stick

7.                       Bayleaf                                                   1 small

8.                       Cumin seeds                                           2 gms

9.                       Black Cardamom                                    1

10.                   Cloves                                                     3-4

11.                   Butter                                                      30 gms

12.                   Red chilli powder                                     2 gms

13.                   Turmeric powder                                     1 gms

14.                   Coriander powder                                   2 gms

15.                   Fenugreek leaves                                    a few

16.                   Cream                                                   3o ml

17.                   Salt                                                         to taste

               

Method

1)       Make a paste of ginger and garlic.

2)      Finely chop onions.

3)      Cut paneer in a fancy shape like cubes or diamonds.

4)      Make puree of tomatoes.

5)      Heat butter in a kadhai, when hot, add Cummin seeds, bayleaf, black cardamom, cloves.

6)      Add ginger, garlic paste and fry till golden.

7)       Add onions and cook till light golden in color

8)      Add tomato puree, add powdered masalas and cook on slow fire till masala leaves oil.

9)      Add pieces of paneer and add small amount of water, cook for few minutes.

10)   Check seasoning and add fenugreek leaves at the end of cooking.

11)   Serve garnished with cream, juliennes of ginger and coriander leaves.

Potage Mulligatawny

Potage Mulligatawny

Sno                        Ingredients                                         Quantity

1.                                       Masoor Dal                                         50 gms

2.                                       coconut                                                1 no

3.                                       lemon                                                   1no

4.                                       curry leaves                                        few

5.                                       refined oil                                           20ml

6.                                       tomatoes                                            200gms

7.                                       Apple                                                    50gms

8.                                       garlic                                                      5gms

9.                                       onions                                                  15 gms

10.                                   cinnamon                                            3gms

11.                                   coriander leaves                               10gms

12.                                   cumin seeds                                       5gms

13.                                   fennel                                                   10gms

14.                                   turmeric powder                              1gms

15.                                   boiled rice                                           50gms

16.                                   fenugreek seeds                              3gms

17.                                   Salt                                                         to taste

18.                                   Black pepper                                      3gms

Method

1)      Pick wash and soak dal.

2)      Roast and powder cinnamon, coriander, cumin ,fennel, turmeric and fenugreek.

3)      Grate coconut and extract coconut milk with small amount of  water.

4)      Cut apples and tomatoes in small dices.

5)      Finely chop onions and garlic

6)      In a heavy bottom pot, heat oil and fry chopped garlic and onions till light brown.

7)      Add tomatoes and apples and cook on slow fire till tender.

8)      Add dal and cook for another 5 minutes.

9)      Add sufficient water to cover the ingredients.

10)  Add half of the roasted masala, salt and pepper and let it simmer for around 45 minutes.

11)  Add coconut milk and continue cooking.

12)  Strain, add lemon juice and check seasonings

13)  Serve hot garnished with rice, slices of onions and tempered with curry leaves and coriander.