Recipe Lorette Potatoes

Ingredients      Quantity

 Basic Duchesse Mixture - 300gms
 Choux Paste - 100gms
Fat - To Fry

Methods

1) Mix the duchess mixture and choux paste together.
2) Shape the mixture in to shapes of Crescents ( half moon).
3) Deep fry in hot oil.
4) serve hot

HEARTY GREEN PEA SOUP

INGREDIENTS    QUANTITY

Green Peas   1 kg
Onions    25gms
Garlic   5gms
Carrots   25gms
Cloves 2 no
Cinnamon Stick 1 ( 1 inch piece)
Butter  30gms
Cream 100 ml
Stock 1.5 lt
Salt & Pepper To Taste
Mint leaves a few



Method

1 Shell peas & finely chop garlic, onions & carrots
2 Melt butter in a pot, add cloves, cinnamon stick. Add garlic, onions and carrots and sweat for 5 to 7 minutes.
3 Add peas and cook for another 10 minutes on a slow flame.
4 Add stock and simmer for around 45 minutes.
5 Blend the mixture in a food processor and pass through a fine sieve.
6 check seasoning, blend in half the cream.
7 serve garnished with cream and chopped mint leaves.

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.