Recipes

INGREDIENTS

Corn flour 100 gm
Water 200 gm
Sugar 200 gm
Ghee 100 gm
Cardamom powder 5 gm
Kewda Few drops
Dry fruits 30 gm
Magaz 30 gm
Red Food colour 5 gm
Lemon 1 no’s

PROCEDURE

1.Dissolve corn flour into half the amount of water.
2.Make sugar syrup by adding lemon & rest of the water.
3.Add the cornflour mixture and cook on a low flame.
4.Add ghee a little at a time.
5.One the mixture starts leaving the pan add food colouring,dry fruits.
6.Dish out into a greased tray and cut into equal pieces once cold.

Ingredients:
Sirloin steak 500 gms
Olive oil 50ml
Butter 50 gms
Onions 100 gms
Flour 20 gms
Worcestershire sauce 15 ml
Mustard paste 2 gms
Salt to taste
Pepper powder 10 gms
Sour cream 50 ml
Beef broth 200 ml
Garlic cloves 20gms
Mushroom 200gms

Method of preparation: 

1. Slice beef and and fry on a pan till it is done with some olive oil.
2. Add butter chopped garlic and onions and sliced mushrooms and sauté until soft and lightly brown.
3. Pour 1 cup of beef broth scrapping bits from the bottom of the pan and then add sour cream and simmer for 10 mins.
4. Stir in 1 tbsp Worcestershire sauce, mustard.
5. Season well and serve hot garnish with fresh cream on a bed of fettuccine pasta.

       Ingredients

1. Unsalted butter- 1⅔ cups (377 grams)
2. All-purpose flour – 3 cups (375 grams)
3. kosher salt – 1 tablespoon (9 grams)
4. ice cold water- ⅔ cup (160 grams )
5. Confectioners’ sugar, for dusting
6. Crème Fraîche Pastry Cream (recipe follows)

    Method of preparation:

1. Cube and freeze butter for 30 minutes.
2. In the work bowl of a food processor, place flour and salt; pulse until combined.
3. Add frozen cubed butter to flour mixture, and pulse until butter is dime-sized. With processor running, gradually add ⅔ cup (160 grams) ice cold water, processing just until mixture forms a ball. Turn out dough onto a lightly floured surface, and shape into a disk. Wrap in plastic wrap, and refrigerate for at least 30 minutes.
4. Roll dough into a 20×10-inch rectangle. Fold dough in thirds, letter style. Turn dough 90 degrees, and repeat procedure twice. Refrigerate for at least 20 minutes.
5. Preheat oven to 400°F (200°C). Turn 2 sheet pans over, bottom side up, and place a sheet of parchment paper on bottom of each pan. Set aside another 2 sheets of parchment paper and another 2 sheet pans.
6. On a lightly floured surface, roll dough into a 24×12-inch rectangle. Using a pastry wheel, cut dough into 36 (4×2-inch) rectangles. Place rectangles at least ½ inch apart on prepared pans. Place reserved sheets of parchment over dough; place second sheet pans, bottom side down, on top of parchment.
7. Bake for 15 minutes, rotating pans halfway through. Carefully remove top sheet pan and parchment, and bake until deep golden brown, 3 to 5 minutes more. Let cool completely.
8. Place 9 pieces of pastry on a sheet of parchment paper. Dust with confectioners’ sugar as desired. Set aside.
9. Place chilled Crème Fraîche Pastry Cream in a piping bag fitted with an Ateco #802 round tip. Place another 9 pieces of pastry on a sheet pan. Pipe a row of large dots of Crème Fraîche Pastry Cream on top of each pastry. Top each with another piece of pastry. Pipe another layer of Crème Fraîche Pastry Cream on top of each pastry. Repeat layers one more time. Top with dusted pastries. Cover and refrigerate until ready to serve.

INGREDIENTS
Brinjal small              250gm
Onions                         100gm
Green chillies              30gm
Chilli powder              15gm
Turmeric                      5gm
Oil                                  30ml
Curry leaves                 1bunch
Mustard seeds              15gm
Ginger garlic paste      15gm
Coriander                     1 bunch
Salt                                To taste
Asafoetida 3gm

FOR STUFFING
Peanuts                       50gm
Sesame seeds             25gm
Dry coconut               50gm
Dry red chillies         25gm
Coriander seeds       15gm
Cumin seeds             15gm

Method of preparation
1. Roast peanuts,sesame,dry coconut,dry red chillies,coriander ,cumin and make into a fine paste by adding little water.
2. Slit the brinjal and stuff with the above mixture.
3. Heat oil in vessel add mustard seeds,curry leaves & hing.
4. Add the sliced onions,green chillies.cook until golden brown.
5. Add ginger garlic paste and the rest of the stuffing.
6. Add red chilli powder,turmeric,salt.
7. Add the stuffed brinjals and cook over very low flame until soft.
8. Garnish with chopped coriander.

INGREDIENTS

1.Cheese 200 gm
2.Cream 60 ml
3.Smoked salmon 400 gm
4.Parsley, finely chopped 30 gm
5.Chives, finely chopped 30 gm
6.Thyme, finely chopped 25 gm
7. Salt to taste
8. Olives black 60 gm
9. Garlic, chopped 60 gm
10. Onion chopped 120 gm
11.Raisins 40gm
12. White pepper 20 gm
13.Lettuce 2 bunch

Method

1. Mix the cream and Cheese. Combine the parsley, chives and thyme and pepper in a small bowl with a wooden spoon until smooth.
2. Lay out the salmon slices and spread a thin layer of cream cheese mixture onto each.
3. Carefully roll up into spirals, cutting the rolls in half if long.
4. Dip one end of each salmon roll into the herb mixture and arrange on a serving platter herb-side up. Serve at room temperature.

Procedure:

1. Combine lamb mince and chicken mince with salt, pepper, fresh parsley, bread crumbs, fresh cream, flour, onions, eggs and Seasonings.
2. Roll into medium balls and deep fat fry till light golden brown color.
3. Dry roast almond and make a paste for sauce.
4. Cooked garlic in butter and olive oil and add white wine and then mix with almond paste and cook till done.
5. Season it and add parsley.
6. Cook deep fried meat balls in almond sauce.
7. Serve hot garnished with almond slices and fresh parsley.

Procedure:

1.  Peel all but 4 of the prawns (reserve these for the tops). Break the lettuces into individual leaves, then divide the leaves evenly between 4 small glass bowls.
2. Sprinkle the prawns over the lettuce and season with black pepper.
3. Mix the mayonnaise, tomato chutney, Worcestershire sauce, horseradish and Tabasco together. Season to taste with lemon juice and salt and pepper, then spoon sparingly over the prawns. Dust the top with a little paprika and sprinkle with chives. Top with the remaining prawns and serve immediately. Delicious with brown bread.

Procedure:
Put the garlic oil into a pan with the pancetta, sliced scallions and chopped rosemary and fry for a couple of minutes.
Add the bite-sized chicken pieces, stirring well, and sprinkle in the celery salt.
Pour in the wine and let it come to a bubble before adding the tomatoes, bay leaves and sugar. Put the lid on and let the pan simmer for 20 minutes.
Drain and add a tin of cannellini beans and when they have warmed through too, you are ready to eat.

Procedure:

Put the potatoes in a medium saucepan; cover with cold water and season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 5 minutes. Drain and transfer to a medium bowl; drizzle with the wine and let cool. Reserve the saucepan.
Meanwhile, bring a separate saucepan of salted water to a boil. Fill a bowl with salted ice water. Add the haricots verts to the boiling water; cook until crisp-tender and bright green, 2 to 4 minutes. Drain and immediately plunge into the ice water to cool; drain and pat dry.
Place the eggs in the reserved saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running water.
Make the dressing: Whisk the vinegar, shallot, mustard, thyme, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil in a slow, steady stream until emulsified.
Toss the tomatoes ian a small bowl with salt and pepper to taste. Add about 1/4 cup dressing to the potatoes and toss. Quarter the hard-cooked eggs.
Divide the lettuce among 4 plates. Arrange the potatoes, haricots verts, radishes, hard-cooked eggs and tuna on top. Pour any juices from the tomatoes into the dressing, then add the tomatoes to the plates. Drizzle with the dressing and top with the olives.