Author Archives: staff

Ingredients:

Chicken                                         750 gms
Onions                                           100 gms
Mushrooms                                  200 gms
Tomatoes                                      100 gms
Bell peppers red                          2 nos
Bell pepper yellow                      2 nos
Olive oil                                        50 ml
Garlic                                            50 gm
Wooden skewers                        10 nos
Paprika powder if required     10 gms
Cheese sauce                               100 ml
Procedure:
1. In a large bowl combine chicken, onions tomatoes, mushrooms, bell peppers, olive oil pepper powder salt.
2. Thread the meat and vegetable to a wooden skewers and keep it in fridge for 4 hrs.
3. Grill on griddle basting it with olive oil until done. Don’t not burn it.
4. Serve hot with cheese sauce.

Ingredients:
Arbirio rice                200gms
Chicken stock           500ml
Chicken breast         100 gms
Chicken sausages    100 gms
Fish fillet                   100 gms
Prawns                      100gms
Cherry tomatoes     50 gms
Saffron                      ½ grm
Salt                            to taste
Pepper powder       30 gms
Fresh parsley          10 gms
Onions                     100 gms
Garlic                       30 gms
Butter                       50 gms
Oil                             50 gms

Procedure:
1. Grill sausages, fish and chicken breast and cut into small cubes.
2. Steam prawns and keep aside.
3. Sauté garlic and onions in butter and add Arborio and sauté by adding slowly chicken stock.
4. Add saffron strands for yellow color, season well.
5. Mix with meats and cook for more time and check the consistency.
6. Take a pan shaped serving vessel and add rice and garnish with remaining meats and cherry tomatoes and fresh parsley and keep it in oven g for 10 mins and serve hot.

Ingredients:
Black lentils      100 gms
Potatoes             100 gms
Celery                 50 gms
Carrots               50 gms
Onions               100 gms
Garlic                 20 gms
Broccoli             50 gms
Mushrooms      100 gms
Tomato puree   50 ml
Leeks                  50 gms
Thyme fresh     5 gms
Nutmeg             1 gm
Sugar                 10 gms
Salt                     to taste
Pepper powder 20 gms
Butter                 50 gms
Parsley fresh     10 gm

Procedure:
1. Heat butter sauté garlic, dices of onions, carrots celery, mushrooms, leeks .add tomato puree and cook.
2. Add vegetable stock and boil for some time, add dices of potatoes, fresh thyme.
3. Soak and boil lentils to soft.
4. Add to the sauce pot and cook futher.
5. Add broccoli, nut meg powder, sugar, seasonings and adjust it.
6. Garnish with parsley, garlic bread and serve hot.

1. Thinly slice the onions ,add salt and set aside.
2. Squeeze out the excess water from the onions.
3. Add besan,green chillies,curry leaves & salt to the sliced onions.
4. Deep fry in hot oil passing through the fingers.
5. Fry until golden brown in colour.
6. Garnish with fried curry leaves.

INGREDIENTS:

1. Pumpkin                     100 gms
2. Arborio rice               200 gms
3. Chicken stock            500 ml
4. Salt                              to taste
5. Pepper powder         to taste
6. Parmesan cheese      20 gms
7. Saffron                        few strands
8. Parsley                        to garnish
9. Onions                        2 nos
10. Garlic                        20 gms
Procedure:
1. Heat butter and add garlic and onion sauté.
2. Add grated pumpkin and cook till done.
3. Add Arborio rice and sauté and slowly add chicken stock and cook and continue the same till rice is completely done.
4. Add parmesan cheese and seasonings
5. Garnish with chopped pistachios serve hot topped with parmesan cheese and fresh parsley.

Ingredients:
Apples                    3 nos
Celery root            30 gms
Celery                     50 gms
Honey                    30 ml
Salad oil                 100ml
Vinegar                   20 ml
Salt                          to taste
Pepper powder     10 gms
Pomegranate         1 nos
Lettuce                    50 gms
Fresh parsley         5 gms
Pistachios               20gms
Procedure:
1. Cut apples, celery root and celery in to juliennes.
2. Peal pomegranate and keep aside.
3. Prepare honey vinaigrette dressing and season well.
4. Fold in apple, celery root, celery in to dressing.
5. Serve on a bed of lettuce.
6. Garnish with pomegranate, chopped pistachios, parsley twig and apple leaf.

Ingredients:
Potatoes                   300 gms
Eggs                          6 nos
Roman tomatoes    200 gms
Parsley fresh           10 gms
Salt                           to taste
Pepper powder       10 gms
Vinegar                    30 ml
Salad                        oil 200 ml
Romaine lettuce    50 gms.
Procedure:
1. Boil eggs and cut into quarters and keep it aside.
2. Boil potatoes in salted water cut into wedges.
3. Cut tomatoes in to wedges.
4. Prepare vinaigrette dressing and season it.
5. Combine all ingredients and serve on a bed of lettuce.
6. Garnish with fresh parsley.

Ingredients:

Beet root                  500 gms
Chicken                    500 gms
Parsley                     30 gms
Celery                       50 gms
Carrots                     50 gms
Mushrooms             100 gms
Flour                         50 gms
Red wine                  30 ml
Salt                            to taste
Pepper powder      20 gms
Onions                    100 gms
Eggs                        2 nos
Fresh cream          50 ml
Olives black           20 gms
Olives green          20 gm
Chicken stock       1 lt
Butter                    50 gms
Procedure:
1. Prepare nice brown stock and keep it side.
2. Mince chicken and mix with fine chopped parsley, olives, carrots, celery, fresh cream, egg, salt and pepper powder.
3. Spread on clean wrap and roll it to barrel shape and wrap it in foil. Tighten the both end in opposite direction.
4. Poach in flavored chicken stock at low temperature for 40 mins.
5. Prepare different textures of beetroot. Beet root puree, mash, foam, dust, ect.
6. Grill button mushroom with some olive oil and dry herbs.
7. Slice roulade and plate it as required and serve hot with brown sauce, textures of beet root, and grilled mushroom.

INGREDIENTS

Carrots                        250gm
Ghee                            30gm
Sugar                           200gm
Cardamom powder  15gm
Dry fruits                    30gm
Milk                             500ml
Unsweetened khoa   100gm

Method of Preparation
1. Melt ghee in a pan add the grated carrots and sauté until the raw smell leaves.
2. Add the sugar and cook for a while.
3. Add milk and cook until soft.
4. Add the grated khoa and set aside.
5. Serve hot garnished with dry fruits.

INGREDIENTS
oil                                 50ml
jeera                            15gm
onion                          75grms
green chillies            5grms
ginger garlic paste   15gm
rice                             250grms
water                          as Required
salt                              To taste
coriander leaves      1 bunch

Method of Preparation

1. Heat oil in a thick vessel,add jeera.
2. Add sliced onion and saute it till golden brown colour
3. Add slit green chillies and saute
4. Add ginger garlic paste and cook till the raw flavour leaves
5. Add 1:2 ratio (volume) of water and bring it to boil.
6. Add washed and soaked rice to the boiling water, add salt to taste.
7. Garnish with chopped coriander leaves,
8. serve hot.