CHUTNEY....SERIES!! RED HOT CHUTNEY!!

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RED HOT CHUTNEY

Onion( sliced) 50gms
Raw mango (sliced) 100gms
Tomato (deseeded) 50gms
Salt to taste
Red chilli powder 10 gms
Lime juice 15ml
Broiled cumin powder 1/2 tspn
Garlic 2cloves
Sugar 1tspn

PREPARATION:

In a blender, grind together all the ingredients to a smooth paste. Use as an accompaniment in an Indian thali being served for lunch or dinner.

STARTER!!

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TOMATO CHUTNEY ON TANGY RADISH

Tomatoes 125 gms

Sugar 50 gms

Cinnamon ¼ inch

Fenu greek a pinch

Fennel seeds 5 gms

Red chilli (whole) 2 nos

Raisins 20 gms

Water 250 ml

Cloves 1 nos

Nigella seeds a pinch

Bay leaf ½ no

Salt to taste

Crushed peppercorns 2 nos

Ginger julienne 5 gms

PREPARATION:

Wash; remove the eye of the tomatoes. Cut each tomato lengthwise into 8 pieces. In a saucepan, mix together all ingredients. Bring to boil, cover and simmer for about 30 minutes. When the tomatoes are cooked, remove lid and stir till the water evaporates and the tomatoes get a neat glaze. Remove bay leaf, cloves and cinnamon, cool. To assemble, place the tangy radish on the base of a plate, pile the tomato chutney on top. Serve as a teasing appetizer.

TANGY RADISH-

Grated white radish 100 gms

Finely chopped green chillies 2 nos

Yellow capsicum julienne 5 gms

Lime juice 10 ml

Salt to taste

Crushed peppercorn 4 nos

PREPARATION:

Mix radish and salt. Keep aside for 10 minutes. Squeeze out the moisture and mix all the ingredients.

INDIAN DISH!!

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DAL KHANABADOSH

Urd dal (split) 100gms

Chana dal 100gms

Water 1ltr

Ginger chopped 5gms

Garlic (chopped) 15gms

Clarified butter 50gms

Green cardamom 1nos

Cloves 4nos

Cinnamon ½ inch

Bay leaf 1nos

Asafetida a pinch

Cumin 2gms

Deggi mirch 5gms

Salt to taste

Turmeric 2gms

Red chilli (whole, dry) 2nos

Dried fenugreek leaves a pinch

GARNISH-

Ginger juliennes and coriander leaves

PREPARATIONS:

Pick, wash and soak the lentils for about 2hours. Add 5 times the amount of water (1ltr), bring to a boil, and remove scum. Add ginger, cardamom, cinnamon, turmeric and bay leaf. Cover and cook till dal is done. Mash with a wooden spoon . remove bay leaf, cardamom and cinnamon. Add in salt. To temper; heat fat, add cloves, when they are brown, add in cumin , red chillies, garlic  and  ginger. When garlic turns brown, add asafetida (hing) dissolved in a teaspoon of water. Stir for 15 seconds. Now add in red chilli powder (deggi mirch) and add to the cooked pulses. Add in dried fenugreek leaves, boil for about a minute. Dish out into a bowl and garnish with chopped coriander leaves and ginger juliennes. Serve with hot rice, roti and sabji.

NOTE: A HIGHLY POPULAR DISH PARTICULARLY IN RURAL PUNJAB, CENTRAL INDIA AND PARTS OF WESTERN RAJASTHAN.

STARTERS!!

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TOMATED EGGS

Eggs 3nos

Mayonnaise 50ml

Tomato ketchup 4tbspn

Paprika ½ tspn

GARNISH –

Gherkin fans, black olives, tomato flower

PREPARATION:

Hard boil eggs in salted water. Cool under chilled water. Remove shell. Divide lengthwise. Scoop out the yolks. Pass the yolks through a strainer (sieve). Mix in ketchup, mayonnaise and paprika. Put the mixture into a piping bag. Pipe into the cavity of the boiled egg white. Chill. Garnish adequately and serve as a starter.

SNACKS!!

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FRENCH FRIES

Large potatoes 600gms

Salt to taste

Oil to fry

PREPARATION:

Wash, peel and rewash potatoes. Trim the sides to form large uniform blocks. Slice into .75cm thick and cut into finger size (6cm × .75cm). Blanch in salted water, drain and dry in a towel. Heat oil, put the potatoes and deep fry until they are cooked and float on oil. Drain, keep aside. Just before serving, deep fry again in hot oil, until golden and crispy. Drain on an absorbent paper in a bowl. Sprinkle salt, toss lightly and immediately serve as a snack or as a side accompaniment with hot sandwiches, burgers or fried fish etc.

ACCOMPANIMENT FOR ALL TIME MEALS!!

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TOMATO RAITA

Yogurt 250gm

Tomatoes 125gm                                                                                     

Salt to taste

GARNISH –

Broiled cumin, red chilli powder

PREPARATION:

Quarter tomatoes, deseed and cut into very small dices (brunnoise). Whisk yogurt until smooth. Add in tomatoes and salt. Spoon cut into 4 individual bowls. Garnish with broiled cumin coarsely crushed and red chilli powder.

An excellent accompaniment with stuffed paranthas, pilaf, biryani etc.

CHUTNEY...................SERIES!!! COCONUT AND CORIANDER CHUTNEY!!

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CORIANDER AND COCONUT CHUTNEY

Fresh coconut 100gm
Coriander leaves 20gm
Ginger 1/2 inch
Roasted skinless channa 10gm
Yogurt 50gm
Salt to taste
Lime juice 15ml
Green chillies 1nos

TEMPERING -

Oil 10ml
Dry whole red chilli 1nos
Mustard seeds 1/4tspn
Curry leaves 6 to 8 nos

PREPARATION:

Remove the skin from the coconut. Grind together all the ingredients put in a bowl. To temper, heat oil, crackle mustard seeds, curry leaves and dry whole red chilli. Add to the chutney.
Serve as an accompaniment to wadas, bondas, dosas, idlis etc.

SOUPS!!

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PUREE OF CARROT SOUP

Carrots 400gms

Tomatoes 100gms

Onions 25gms

Leeks 10gm

Celery 10gms

Garlic 2cloves

Butter 15gms

Flour 15gms

Stock 1 ltr

Salt and pepper to taste

Cream 10ml

Honey 5ml

GARNISH

Chopped dill leaves

PREPARATION:

Fine chop all the vegetables. Melt butter in a sauce pan. Sauté onion,  garlic, leeks and celery. Add in tomatoes and carrots and flour. Stir for 2 minutes. Add in vegetable stock. Bring to boil, cover and simmer for 30 minutes. Strain, reserve the liquid. Boil again and restrain. Again boil the soup. Remove scum. Add salt, pepper and honey. Blend cream. Pour into 4 soup bowls and garnish with chopped dill leaves. Serve with dinner rolls or soup sticks.

CHUTNEY........SERIES!! FRESH COCONUT CHUTNEY!!

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FRESH COCONUT CHUTNEY

Fresh coconut 150gm
Roasted gram (without skin) 15gm
Ginger 1/2inch
Salt to taste
Lime juice 10ml
Yogurt 50gm

GARNISH

Oil 10ml
Mustard seeds 1/8tspn
Curry leaves 4 to 6


PREPARATION:

Remove skin from coconut. Grind all ingredients to a smooth paste.Season. Heat oil, crackle mustard seeds and curry leaves and pour over chutney. Serve as an accompaniment with idlis, dosa, uthapam, vadas etc.

DESSERTS!!

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SABOODANA KHEER (SAGO MILK PUDDING)

Milk 550ml
Sago pearls 2tbspn
Raisins 15gms
Almonds 20gms
Cardamom powder 5gms
Sugar 30gms

PREPARATION:

Soak sago in water for about 2 hours. Boil in water for about a minute. Drain, refresh, keep aside. Boil milk in a kadahi, reduce for 5 minutes. Add in sago and 10 gm of raisins. Stir and simmer until sago is cooked and milk becomes thick. Add in sugar and cardamom powder. Stir for 30 seconds. Set the pudding in 4 individual earthen ware moulds. Refrigerate, garnish with remaining raisins and almond slivers.

platter full of chutneys!!!

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DESSERTS!!

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GULAB JAMUN

Mawa 250gm

Raisin 14nos

Flour (maida) 50gm

Fat to fry

Saffron a few strands

Green cardamom 5nos

SYRUP-

Sugar 400gm

Water 225ml

Rose water 10ml

Lemon ¼ no

PREPARATION:

Mash the mawa and rub between the palm of hand on a table till absolutely smooth. Add in flour, mix and knead slightly. Divide the dough into 14 equal parts. Shape into balls. Press the ball and stuff with raisin and cardamom seed. Again round them into smooth balls (without cracks). Repeat for all balls. Cover with moist cloth and keep aside. Heat fat in a kadahi, add the balls, off the fire, slightly rotate the kadahi for a minute. Transfer back to slow heat and deep fry until golden brown. Remove and add into the sugar syrup. Serve hot.

FOR SYRUP-

Bring sugar and water to a boil. Add lime juice, remove scum. Cook over slow fire to a one string consistency. Flavor with rose water.

SOUPS!!

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MIXED VEGETABLES SOUP

French beans 25gms

Carrots 50gms

Broccoli 20gms

Green peas shelled 10gms

Fresh cream 25ml

Onion sliced 20gms

Pumpkin 50gms

Tomatoes 50gms

Vegetables stock 800ml

Yellow butter 15gms

Celery 10gms

Garlic 1 clove

Flour 15gms

Salt and pepper to taste

PREPARATION:

Thoroughly wash and finely chop all vegetables. Melt butter in a pan, saute garlic, onions and celery until garlic, turn light brown. Add in all vegetables. Stir for a minute. Add in flour, stir; add in stock. Bring to boil, remove scum, simmer for about 25minutes. Strain, reserve the liquid. Puree the vegetables. Add back to the liquid. Reboil and strain again. Add seasoning and blend in 20ml cream. Transfer to 4 soup bowls and garnish with cream. Serve piping hot.

VERY POPULAR INDIAN SNACKS!!

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ALOO SAMOSAS

Flour 100gms

Clarified butter 20gms

Salt to taste

Ajwain (carom seeds) a pinch

Water to make the dough

FILLING-

Oil / ghee 10ml

Boiled potatoes 400gms

Boiled peas 20gms

Coriander seeds ½ tspn

Cumin seeds a pinch

Red chilli powder ¼ tspn

Chopped green chillies 2nos

Crushed peppercorns 4nos

Garam masala powder 1gm

Fine crushed cashew nuts 10gms

Raisins 5gms

Pomegranate seeds (dried) ½ tspn

Dhania (coriander) leaves chopped 5gms

Dry fenugreek leaves a pinch

FRYING-

Ghee / oil to fry

PREPARATION:

Rub flour, salt, ajwain and melted ghee with finger tips. Add in water, mix; knead to form small dough. Cover with moist cloth and rest the dough for 10 minutes. Divide the dough into balls of equal size weighing 30gms each. Press and roll out into circular shape about 6 inch diameter. Divide into half, cover with a moist cloth, and keep aside.

For filling, heat ghee or oil. Crackle the cumin and coriander seeds until dark brown. Add in mashed / diced potatoes and rest of the ingredients and Stir for 2minutes over medium fire. Spread out on a tray and cool. Filling is ready.

 To make samosas, give the divided rolled out sheets a triangular shape by brushing the edges with water and then securing the sides. Put the filling inside and close the samosas by joining the open sides and pressing with finger tips. Deep fry in medium hot oil turning occasionally until golden brown. Remove and drain the samosas over a colander. Transfer to a plate or a platter and serve hot with mint chutney, tamarind saunth or tomato ketchup.

An excellent snack, popular all over India.

NOTE- FRIED GROUND NUTS MAY ALSO BE ADDED TO THE FILLING.

INTERNATIONAL MENUS!!

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MENU 25

TOMATED SPAGHETTI SERVED

 WITH

 FRUITY SALAD

BUTTERED SPINACH – COTTAGE CHEESE COMBINATION

 &

LORENGE VEGETABLES

TOMATED SPAGHETTI SERVED WITH FRUITY SALAD

FRUITY SALAD

BASE: cabbage cups

BODY: 60gms collective dices of papaya, apples and pomegranate

DRESSING: 5ml salad oil + 5ml honey + 5ml lime juice + salt + a pinch of French mustard powder

GARNISH: crushed peppercorns

TOMATED SPAGHETTI

Spaghetti 100gms

Chopped garlic 4cloves

Thin tomato sauce 50ml

Salt to taste

Crushed peppercorns 4nos

Parmesan cheese 20gms

Cream 20ml

Olive oil 20ml

Bell pepper 25gms

PREPARATION:

Cook spaghetti in boiling water until almost done (al dente). Drain, refresh and keep aside. Heat oil, sauté garlic for about 10 seconds. Add spaghetti, tomato sauce and cream. Garnish with bell pepper juliennes.

BUTTERED SPINACH – COTTAGE CHEESE COMBINATION

Spinach leaves 250gms

Cottage cheese (diced) 50gms

Onions chopped 10gms

Garlic chopped 4 cloves

Nutmeg a pinch

Salt to taste

Crushed peppercorns 2 nos

Salted butter 25gms

Parmesan cheese 10gms

PREPARATION:

Blanch spinach in salted water. Drain, refresh, squeeze out water and fine chop the spinach. Keep aside. Heat butter over low fire. Sauté finely chopped onions and garlic for 30 seconds, add spinach, salt, peppercorns, nutmeg, and cottage cheese. Stir for a minute. Sprinkle parmesan. Mix.

LORENGE VEGETABLES

Carrots, beans, pumpkin cut into diamond shape 50gms

Butter 20gms

Salt & pepper to taste

PREPARATION:

Boil separately vegetables in salted water. Drain, refresh. Heat butter; toss the vegetables for a few seconds. Season.