RECIPE Jardinire de Legumes

Ingredients Peas Carrots Turnips Beans Potatoes Butter Salt & Pepper Methods 1) Shell peas, cut carrots in to thin slices, turnips in to small dices, beans in to batons shape and potatoes in to medium dices. 2) Boil each vegetable separately, in salted water, till tender. 3) toss each vegetable separately in 10gms of butter and season lightly. 4) Arrange vegetables on a plate and serve as accompanying vegetable to the main dish Posted by paresh bali at 2:57 AM No comments: Quantity 100gms 100gms 100 gms 100gms 100gms 50gms to taste

RECIPE IRISH STEW

Ingredients Oil Bone less lamb Onions Carrots Leeks Thyme Rosemary Bayleaf Potatoes Spring Onions Stock Methods

Quantity 90 ml 800gms 200gms 250 gms 100 gms few sprigs few sprigs 2 no 300gms 100gms 1 liter

1) clean and cut lamb in to uniform medium size chunks. 2) slice onions, cut carrots in to cubes, slice leeks and dice potatoes. 3) In a casserole heat oil, cook lamb pieces till browned, remove and place at a side. 4) Add onions and saute, add carrots and leeks continue cooking for around 5- 7 minutes. 5) Add meat along with potatoes and herbs. 6) Add stock and simmer it for 90 minutes on a slow fire (covered) 7) check seasoning and serve hot garnished with sliced spring onions.

Posted by paresh bali at 2:25 AM No comments:

RECIPE SALADE DE BETTERAVE

Ingredients Beetroots Vinegar Olive oil Mustard powder Sugar Salt & Pepper Lettuce Parsley Method 1) Blanch beet roots and peel thickly, if the beetroots are tender enough, skip blanching. 2) cut beetroots in to small dices. 3) blend in vinegar, olive oil, mustard powder, sugar, salt and pepper. 4) Dress dices of beetroots in the above dressing. 5) serve the salad on the base of a lettuce leaf. 6) serve garnished with chopped parsley. Posted by paresh bali at 1:59 AM No comments: Quantity 250 gms 30 ml 30ml a pinch 3 gms to taste a bunch few sprigs

RECIPE BOILED RICE (absorption method)

Ingredients Rice Salt Ghee Cumin seeds cloves black cardamom cinnamon stick bayleaf Methods 1) Pick, wash and drain rice. 2) In a thick bottomed pot heat desi ghee, add whole spices ( cumin, cloves,black cardamom, cinnamon stick and bayleaf) 3) Add rice, cook rice for few min( 5) till rice has absorbed the fat and become translucent. 4) add 750ml of water and cook on a slow fire, covered. 5) cook till the rice is tender and all water is absorbed by the rice Note:- don't stir the rice during the cooking process Quantity 500gms a pinch 20 ml a pinch 2 no 1 no 1 half inch long 1 no

Posted by paresh bali at 1:51 AM No comments:

RECIPE MOONG DAL HALWA

Ingredients Quantity

Moong Dal 100gms Clarified Butter ( Desi Ghee) 150 gms Khoya 150gms Sugar 100gms Milk 150ml Almonds 25 gms Cashew nuts 25 gms Raisins 15 gms Methods 1) soak the dal overnight in water. 2) Grind the dal to a smooth paste, ensure that there are no granules of dal. 3) In a thick bottomed kadhai, heat desi ghee, add dal paste and bhuno for around 45 minutes to an hour, firstly the water should evaporate then the dal should be cooked till it has a golden brown color and absorbed the ghee. 4) Add milk and half of khoya ( grated) 5) Add sugar and mix. 6) serve hot garnished with slivered almonds, cashew nuts, raisins and grated khoya on top. Posted by paresh bali at 1:45 AM No comments:

Monday, March 25, 2013

PASTRY CREAM
Definition:- Pastry cream can be defined as a pudding or thick custard used for filling in confectionery, broadly they can be classified as egg thickened custard or starch thickened custards. In the egg thickened pastry cream, the custard is thickened by the coagulation of egg proteins in milk. whereas in starch thickened custard, the geletinization of starch helps to get the desired thickening to the pastry cream. the basic recipe of Pastry cream ingredients like milk, cream, sugar, eggs, butter, cornstarch and flavoring agents like vanilla essence or beans,fruit flavors like strawberry, coconuts and chocolates etc. Basic Recipe of Pastry Cream Ingredients Milk Sugar Quantity 500ml 120 gms

Eggs Eggs Yolks Vanilla Essence Methods

3 3 few drops

1) In a neat, clean and dry bowl, lightly beat egg yolks along with sugar, beat whole eggs. 2) Heat milk along with the vanilla essence. 3) combine the egg mixture, cook on a slow fire for about 5 minutes, stirring continuously, till the custard coats the back of a wooden spoon. 4) Cool and use as desired. Basic Recipe of Pastry Custard Ingredients Quantity

Milk 500 ml Sugar 120 gms Confectioner's Custard 50 gms Confectioner's custard powder is a flavored cornflour Methods 1) Heat milk in a pot. 2) In a small amount of milk, blend in the custard powder to make a puree. 3) gradually add the custard liquid in the milk add cook on a slow flame for around 7 minutes, till the custard coats the back of wooden spoon. 4) add sugar when dissolved, cool the custard and use as desired. Chiffon Pie Fillings It is a pastry cream in which, the basic pastry cream is folded with beaten egg whites and whipped cream in which gelatin is being added. Bavarian Cream it is a pastry cream in which basic pastry cream is folded with equal quantity of whipped cream. Posted by paresh bali at 10:27 PM No comments:

Thursday, March 21, 2013

RECIPE BEIGNETS DE AUBERGINES
INGREDIENTS Aubergines ( Long ) Eggs Refined Flour QUANTITY 600 gms 2 no 250 gms

Oil Thyme Garlic Salt & Pepper Oil Methods

60 ml few sprigs 2 cloves To taste to fry

1 In a bowl, beat the eggs, mix in the refined flour, oil, salt and pepper, beat the mixture & leave it a side for around 1 to 2 hours. 2 Slice the Aubergines 1/3 inch thick, finely chop garlic and thyme, rub it on the aubergines. 3 In a pan using a little oil brown aubergines. 4 Dip the slices of aubergines in egg batter. 5 Deep fry in hot oil, when golden remove excess oil with the help of Tissue papers. 6 serve hot as a side dish Posted by paresh bali at 2:43 AM No comments:

RECIPE PETITS POIS A LA FRANCAISE

INGREDIENTS Shelled Small Peas Lettuce Spring Onions Butter Salt & Pepper Sugar Methods

QUANTITY 600 gms 1 bunch 50 gms 50 gms To Taste a pinch

1 Shred lettuce finely & slice onions 2 Boil peas in salted water. 3 In a pan melt butter, add sliced onions and sweat it for around 5 minutes. 4 Add seasoning and sugar. 5 Add lettuce cook for a minute. 6 Add boiled peas, add a little amount of water and cook for 5 minutes more. 7 serve hot as a vegetable side dish Posted by paresh bali at 2:09 AM No comments:

RECIPE CREME D'EPINARDS

INGREDIENTS spinach Bechamel sauce Nutmeg

QUANTITY 450gms (only leaf part) 600ml a pinch

Salt & pepper Butter Garlic Cream Methods

to taste 30 gms 3 cloves 50 ml

1 Thoroughly wash spinach, and shred in to small pieces. 2 Melt butter in a pot, add spinach and salt and cover, a small amount of water can also be added. 3 cook till tender and soft. 4 blend the spinach mixture to form a puree. 5 Mix the puree with bechamel sauce, flavor with a pinch of nutmeg, 6 Adjust consistency by adding stock or milk. 7 serve hot garnished with cream. Posted by paresh bali at 2:00 AM No comments:

Wednesday, March 20, 2013

RECIPE CAULIFLOWER POLONAISE

Ingredients Cauliflower Bread Crumbs Butter Eggs Salt & pepper Parsley Methods

Quantity 500gms 100 gms 200 gms 3 no to taste few sprigs

1 Cut cauliflowers in to floweretes and boil in salted water, till tender. 2 Melt butter in a pan and cook in bread crumbs, till golden in color. 3 Hard boil eggs, sieve egg whites and egg yolks separately. 4 Mix in the bread crumbs along with cauliflower and season lightly. 5 arrange the cauliflower in a pie dish. 6 sprinkle egg yolks in center and egg whites surrounding the yolks. 7 Put in a salamander for around 3 to 4 minutes and serve garnished with chopped parsley Posted by paresh bali at 11:56 PM No comments:

Recipe Consomme Caremen

Ingredients Stock minced meat Quantity 1.25 ltrs 300 gms

leeks egg white carrots tomato puree tomatoes Pimentos Rice ( boiled) chervil salt & pepper Methods

20 gms 1 no 25 gms 200 ml 50gms 30 gms 30 gms 5 gms to taste

1 chop carrots, leeks. 2 clean mince and mix with above vegetables and egg whites. 3 mix the mince mixture in the stock ( cold). 4 Heat till the stock comes to a boil, lower the heat and let the stock simmer. 5 once the heating start, do not stir the soup. 6 let it heat for around 60 minutes, till raft is formed on top. 7 using a musclin cloth filter the soup ( ensure not to break the raft ) 8 serve in a consomme cup, garnished with juliennes of pimentoes, small dices of skinned tomatoes and finely chopped chervil. Posted by paresh bali at 11:43 PM No comments:

Tuesday, February 26, 2013

RECIPE LAMB SHASLIK
Ingredients Quantity

Lamb 1 kg ( boneless cut into 1.25 inches cubes) Capsicum 300gms Onions 300 gms Garlic 20 gms Dry Rosemarry 10gms Crushed Pepper corns 5 gms Cumin seeds 2gms salt to taste olive oil 20 ml Methods 1 finely chop garlic, cut capsicum & onions in to wedges. 2 Blend in the olive oil, lemon juice, rosemary, finely chopped garlic, roasted cumin seeds,salt and apply the marinade on to lamb pieces. leave it for 4-6 hrs. 3 on a skewer, thread onions, capsicum and marinated meat in layers. 4 On a barbecue or charcoal, cook meat for around 20 minutes, cooking from all sides. Posted by paresh bali at 10:42 PM No comments:

RECIPE CARROTS VICHYSSOISE

Ingredients Carrots Leeks Potatoes Garlic Butter Milk Cream Thyme Salt & pepper Parsley Methods 1 Peel wash and cut carrots and potatoes in to small pieces. 2 Thoroughly wash leeks and finely chop, finely chop garlic. 3 In a thick bottomed pot melt butter, sweat garlic and leeks for around 5 minutes.(avoid coloring) 4 Add carrots and potatoes cook further. 5 Add milk, thyme, salt and pepper. 6 simmer for around 45 minutes, till the vegetable are tender. 7 pass the mixture through blender to form a puree. 8 blend in the cream and adjust consistency, check seasoning. 9 Serve cold garnished with chopped parsley. Posted by paresh bali at 9:55 PM No comments: Quantity 600gms 100gms 200gms 15gms 30gms 750 ml 100ml a thick pinch to taste few sprigs

RECIPE DARNE DE POISSON GRILLE

Ingredients Quantity

Round Fish 1.5 kg White Wine 150ml Parsley few sprigs Lemon 2 no Olive Oil 60 ml Garlic 30gms Spring onion 30 gms Mixed Herbs a thick pinch Crushed Pepper corns 3gms Salt to taste Method 1 Dress the fish and cut in to thick steaks ( Darne). 2 In a clean bowl, mix white wine, olive oil, lemon juice,finely chopped garlic, finely chopped spring onions,mixed herbs, salt and crushed pepper, mix all the ingredients well. 3 marinate the fish with above mixture and leave for minimum of 2 hrs.

4 Place the fish steaks on a hot grill and cook for around 4 minutes on both sides. 5 serve garnished with chopped parsley and lemon slices. Posted by paresh bali at 9:31 PM No comments:

RECIPE COURGETTE SAUTE

Ingredients Courgette Onions Butter Salt & Pepper Method 1 Peel & cut courgette vertically. 2 With the help of knife, make cris cross marks on the inner side. 3 Boil the courgette in salted water for around 8 minutes ( should remain firm). 4 Scoop out seeds and cut into small size. 5 thinly slice onions. 6 In a pan melt butter, add sliced onions and saute till light golden, add courgette and seasonings. 7 saute till all the ingredients are mixed together. Posted by paresh bali at 9:15 PM No comments: Quantity 800 gms 100 gms 40 gms to taste

RECIPE CREAM DUBARRY

Ingredients Cauliflower Butter Onions Potatoes Milk Double Cream Salt & Pepper Parsley Quantity 400gms 40 gms 60 gms 100 gms 750 ml 100ml to taste few sprigs

Methods 1 Cut cauliflower in to small floweretes. 2 finely chop onions and potatoes. 3 In a pot melt butter, saute onions for 5 minutes, without coloring. 4 Add potatoes and cauliflower and cook for another 5 minutes. 5 Add milk and little water, simmer for around 45 minutes( till the vegetables are tender). 6 Pass the mixture through a blender to form a smooth puree. 7 slowly reheat, stirring continuously, add cream and adjust consistency, by adding a little amount of

water or stock. 8 add seasoning and serve garnished with chopped parsley. Posted by paresh bali at 8:59 PM No comments: Newer Posts Older Posts Home Subscribe to: Posts (Atom)

RECIPE LAMB SHASLIK

Ingredients Quantity

Lamb 1 kg ( boneless cut into 1.25 inches cubes) Capsicum 300gms Onions 300 gms Garlic 20 gms Dry Rosemarry 10gms Crushed Pepper corns 5 gms Cumin seeds 2gms salt to taste olive oil 20 ml Methods 1 finely chop garlic, cut capsicum & onions in to wedges. 2 Blend in the olive oil, lemon juice, rosemary, finely chopped garlic, roasted cumin seeds,salt and apply the marinade on to lamb pieces. leave it for 4-6 hrs. 3 on a skewer, thread onions, capsicum and marinated meat in layers. 4 On a barbecue or charcoal, cook meat for around 20 minutes, cooking from all sides. Posted by paresh bali at 10:42 PM No comments:

RECIPE CARROTS VICHYSSOISE

Ingredients Carrots Leeks Potatoes Garlic Butter Milk Cream Thyme Quantity 600gms 100gms 200gms 15gms 30gms 750 ml 100ml a thick pinch

Salt & pepper Parsley Methods

to taste few sprigs

1 Peel wash and cut carrots and potatoes in to small pieces. 2 Thoroughly wash leeks and finely chop, finely chop garlic. 3 In a thick bottomed pot melt butter, sweat garlic and leeks for around 5 minutes.(avoid coloring) 4 Add carrots and potatoes cook further. 5 Add milk, thyme, salt and pepper. 6 simmer for around 45 minutes, till the vegetable are tender. 7 pass the mixture through blender to form a puree. 8 blend in the cream and adjust consistency, check seasoning. 9 Serve cold garnished with chopped parsley. Posted by paresh bali at 9:55 PM No comments:

RECIPE DARNE DE POISSON GRILLE

Ingredients Quantity

Round Fish 1.5 kg White Wine 150ml Parsley few sprigs Lemon 2 no Olive Oil 60 ml Garlic 30gms Spring onion 30 gms Mixed Herbs a thick pinch Crushed Pepper corns 3gms Salt to taste Method 1 Dress the fish and cut in to thick steaks ( Darne). 2 In a clean bowl, mix white wine, olive oil, lemon juice,finely chopped garlic, finely chopped spring onions,mixed herbs, salt and crushed pepper, mix all the ingredients well. 3 marinate the fish with above mixture and leave for minimum of 2 hrs. 4 Place the fish steaks on a hot grill and cook for around 4 minutes on both sides. 5 serve garnished with chopped parsley and lemon slices. Posted by paresh bali at 9:31 PM No comments:

RECIPE COURGETTE SAUTE

Ingredients Courgette Onions Butter Salt & Pepper Quantity 800 gms 100 gms 40 gms to taste

Method 1 Peel & cut courgette vertically. 2 With the help of knife, make cris cross marks on the inner side. 3 Boil the courgette in salted water for around 8 minutes ( should remain firm). 4 Scoop out seeds and cut into small size. 5 thinly slice onions. 6 In a pan melt butter, add sliced onions and saute till light golden, add courgette and seasonings. 7 saute till all the ingredients are mixed together. Posted by paresh bali at 9:15 PM No comments:

RECIPE CREAM DUBARRY

Ingredients Cauliflower Butter Onions Potatoes Milk Double Cream Salt & Pepper Parsley Quantity 400gms 40 gms 60 gms 100 gms 750 ml 100ml to taste few sprigs

Methods 1 Cut cauliflower in to small floweretes. 2 finely chop onions and potatoes. 3 In a pot melt butter, saute onions for 5 minutes, without coloring. 4 Add potatoes and cauliflower and cook for another 5 minutes. 5 Add milk and little water, simmer for around 45 minutes( till the vegetables are tender). 6 Pass the mixture through a blender to form a smooth puree. 7 slowly reheat, stirring continuously, add cream and adjust consistency, by adding a little amount of water or stock. 8 add seasoning and serve garnished with chopped parsley.

RECIPE CARROTS AND CELERY SALAD

Ingredients Carrots Celery Lemon Quantity 300 gms 150 gms 2 no

1) 2) 3) 4) 5)

Olive Oil 45 ml Parsley Leaves 2 bunches Salt & Pepper to taste Red Chilli Flakes 2 gms Sugar 5 gms Lettuce 1 bunch Methods Peel, wash and slice Carrots thinly. ( slice the carrots in to slant rounds) Wash and chop celery. In a bowl, blend lemon juice in olive oil, add seasoning, red chilli flakes and sugar. Roughly chop parsley. Mix all the ingredients together and serve cold on a bed of lettuce, garnished with parsley. Posted by paresh bali at 11:31 PM No comments:

RECIPE POISSON BONNE FEMME

Ingredients Quantity

Fish 800gms Onions / Shallots 150gms Butter 50gms Button Mushroom 100gms Parsley 1 bunch Egg Yolk 1 no Refined Flour 100gms Cream 50ml White Wine 60 ml Fish Stock 1 lts Lemon 1 no

METHODS 1) fillet the fish, trim and wash fish. 2) slice mushrooms, chop onions and parsley. 3) sprinkle mushroom, onions,parsley and seasoning on the fish fillets. 4) Arrange fish fillets in a poaching dish, pour fish stock, white wine and few drops of lemon. 5) poach fish on moderate heat, for only 8 m-10 minutes. 6) Remove fish and place on a plate. 7) Reduce cooking liquid, adjust consistency by adding liasion of egg yolk, cream and butter. 8) Adjust seasoning and pour sauce over the fish fillets. 9) Glaze it under the salamander, serve hot garnished with chopped parsley. Posted by paresh bali at 10:22 PM No comments:

RECIPE POULET CHASSEUR

Ingredients Quantity
Chicken 1 whole (cut in to eight pieces) Salt & Pepper to taste Refined flour 50gms Button Mushrooms 150gms Butter 120gms Olive oil 30ml Onions 150gms White Wine 175 ml White Chicken Stock 350ml Tomato Puree 60ml Tomatoes 60gms Fresh Herbs Parsley, Tarragon,Thyme. Methods 1) Clean and pat dry the chicken, dredge the chicken in seasoned flour.( dredging- to coat the food with dry ingredients like flour, bread crumbs etc) 2) In a frying pan add olive oil and equal amount of butter, heat oil and fry the chicken pieces till golden brown in color.( ensure not to overcook, the chicken should remain crispy from outside and soft from inside) 3) Slice mushrooms and onion and chop tomatoes 4) heat butter in another pan, add sliced mushrooms cook for around 5 minutes, add sliced onions and saute till golden brown. 5) Add chicken pieces , add wine, add chicken stock, tomato puree and fresh herbs, let it simmer for around 45 minutes. 6) finally add the remaining butter, tomatoes cook for another minute, sprinkle fresh parsley on top. serve hot

Posted by paresh bali at 9:33 PM No comments:

RECIPE BASIC CHOUX PASTE

Ingredients Quantity

Milk 100ml Butter 50 gms Egg Yolk 3 nos Refined Flour 200gms Salt - a pinch Methods 1) In a thick bottomed pot, melt butter, add milk and a pich of a salt, Bring the mixture to a boil stirring continuously. 2) Add flour to the above liquid( by adding small amount of flour and stirring it in to the mixture) 3) Cook on a slow flame, till the mixture leaves the sides of the pot. 4) Remove from fire, add egg yolks one at a time and blend to form a medium stiff paste. Posted by paresh bali at 8:16 PM No comments:

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 Posted by paresh bali at 8:09 PM No comments:

Thursday, December 13, 2012

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.

Posted by paresh bali at 12:43 AM No comments:

Wednesday, December 12, 2012

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 Posted by paresh bali at 9:54 PM No comments:

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. Posted by paresh bali at 9:47 PM No comments:

Thursday, August 9, 2012

Vegetable Pulao

Vegetable Pulao No of portion:

Ingredients Rice Peas Carrots Potatoes Onion Cloves Bay leaf Black cardamom Clarified butter Quantity 350 gms 50 gms 50 gms 50 gms 25 gms 23 1 1 15 ml

Method
1) 2) 3) 4) 5) 6) 7) Pick, wash and soak rice for 45 minutes. Cut vegetables in small dices and slice onions thinly. Heat clarified butter in a pot, add cloves, bay leaf, black cardamom. Add rice and fry for 7-8 minutes, till partially translucent. Add vegetables and cook for 5 minutes. Add exactly 1.5 times water and cook on a slow fire, covered with a lid. Remove the whole spices before serving. Posted by paresh bali at 1:24 AM No comments:

Sewaiyan Kheer

Sewaiyan Kheer

Sno 1. 2. 3. 4.

Ingredients Sewaian Milk Sugar Clarified butter Green Cardamom Cashewnuts Almonds Raisins Pistachios

Quantity 200gms 1.5 lt 150 gms 25 gms 2 -3 nos 10 gms 10 gms 10 gms 10 gms

5. 6. 7. 8. 9. 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.

Posted by paresh bali at 1:23 AM No comments:

Yellow Dal Tadaka

Sno 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14.

Ingredients Arhar Dal Ginger Garlic Onions Tomatoes Cummin seeds Red Chilli whole Red chilli powder Turmeric powder Heeng Oil Mustard seeds Coriander leaves Salt

Quantity 200gms 20 gms 10gms 50gms 25 gms 1 gms 2-3 no a pinch a pinch a pinch 20 ml 1 gms few for garnish to taste

Method

1) 2) 3) 4) 5)

Pick, wash and soak dal for 1 hour Finely chop ginger, garlic and onions Cut tomatoes in small dices. In a pot boil dal with 4 times water, along with ginger, salt and turmeric and cook till dal is tender. 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.

Posted by paresh bali at 1:21 AM No comments:

Shahi Paneer
Sno 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. Ingredients Paneer Ginger Garlic Onions Tomatoes Cinnamon Bayleaf Cumin seeds Black Cardamom Cloves Butter Red chilli powder Turmeric powder Coriander powder Fenugreek leaves Cream Salt Quantity 250 gms 5 gms 5 gms 100 gms 200gms inch stick 1 small 2 gms 1 3-4 30 gms 2 gms 1 gms 2 gms a few 3o ml to taste

Method

1) 2) 3) 4) 5) 6) 7) 8) 9) 10) 11)

Make a paste of ginger and garlic. Finely chop onions. Cut paneer in a fancy shape like cubes or diamonds. Make puree of tomatoes. Heat butter in a kadhai, when hot, add Cummin seeds, bayleaf, black cardamom, cloves. Add ginger, garlic paste and fry till golden. Add onions and cook till light golden in color Add tomato puree, add powdered masalas and cook on slow fire till masala leaves oil. Add pieces of paneer and add small amount of water, cook for few minutes. Check seasoning and add fenugreek leaves at the end of cooking. Serve garnished with cream, juliennes of ginger and coriander leaves.

Posted by paresh bali at 1:19 AM No comments:

Potage Mulligatawny

Potage Mulligatawny
Sno 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. Ingredients Masoor Dal coconut lemon curry leaves refined oil tomatoes Apple garlic onions cinnamon coriander leaves cumin seeds fennel turmeric powder boiled rice fenugreek seeds Salt Black pepper Quantity 50 gms 1 no 1no few 20ml 200gms 50gms 5gms 15 gms 3gms 10gms 5gms 10gms 1gms 50gms 3gms to taste 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.