SOUPS!!

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POTAGE PARMENTIERE

Butter 20gms

Potatoes 150gms

Flour 20gms

Milk 300ml

Stock 300ml

Sliced onions 50gms

Celery stalk 10gms

Cream 20ml

Rosemary dried a pinch

Paprika a pinch

Bay leaf 1nos

Salt and pepper to taste

GARNISH-

Potatoes diced, boiled 0.25cm

Croutons

PREPARATION:

Peel, wash and grate potatoes. Heat butter, sauté onions lightly. Add potatoes and celery. Stir for 30 seconds. Add flour, stir. Add in the liquids, paprika and rosemary. Bring to boil, stirring frequently. Remove scum. Simmer for 30 minutes. Strain, puree the solids. Add back to the soup. Reheat and strain again. Reboil, add salt. Stir in cream. Pour into 2 bowls and garnish. Serve hot.

SOUPS!!

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APPLE AND ONION SOUP                    (4 SERVINGS)

Apple 3nos

Onions 3nos

Butter 20gms

Flour 20gms

Milk 400ml

Cinnamon 1 stick

Stock 300ml

Paprika a pinch

Salt and pepper to taste

Cream 25ml

GARNISH – Whipped cream and sprigs of mint

PREPARATION:

Slice apples and onions. Melt butter in a pan, sauté onions until golden brown. Add apples, cinnamon, cover and cook over slow fire for 10 minute. Add flour, stir for 1 minute. Add in milk, stock and paprika. Bring to a boil, remove scum, reduce heat and simmer for about 20 minutes. Strain the liquid. Reserve. Remove cinnamon and puree the apples. Add back to the soup. Reboil. Season with salt and pepper. Stir in cream. Transfer to soup bowls. 

Serve hot, garnished with cream and sprig of mint.

STARTERS AND SALADS!!

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RIPE APPLE AND PAPRIKA SALAD

BASE: lettuce / basil

BODY: 60gms of ripe apple slices

DRESSING: 5gms salad oil + 5ml of lime juice + salt + honey + 2 crushed peppercorns + paprika

GARNISH: paprika powder + sprig of parsley

DESSERTS!!

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SUJI HALWA

Semolina (suji / rawa) 50gms

Sugar 50gms

Clarified butter (desi ghee) 50gms

Cardamom powder 1gm

Water 125ml

Rose water 5 to 8

Raisins (soaked in water) 10gms

PREPARATION:

         

In a fritture / kadai, melt the ghee. Roast rawa till it is light brown. Over low fire, boil sugar and water together. Add to semolina, stir for 8 to 10 minutes. Add cardamom powder and rose water and raisins. Mix and serve hot.

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MENU 24

TANGY MEDITERRANEAN SALAD

SPAGHETTI NAPOLITAINE WITH PAN SEARED COTTAGE CHEESE

GARLIC BROCCOLI

TANGY MEDITERRANEAN SALAD

BASE: lettuce

BODY: small diced yellow pepper + red bell pepper + raw/boiled diced mushrooms + diced capsicum + black olives

DRESSING: 10ml olive oil + 3-4 ml vinegar + salt + pepper powder + French mustard powder + chopped garlic

GARNISH: chopped parsley

SPAGHETTI NAPOLITAINE WITH PAN SEARED COTTAGE CHEESE

Boiled spaghetti (al dente) 50gms

Tomato concasse 8 – 10gms

Chopped garlic 5gms

Salt to taste

Crushed peppercorns 4 to 6 nos

Sugar a pinch

Chopped celery stalk 5gms

Parmesan cheese 10gms

Olive oil 15ml

Tomato juice 25ml

PREPARATION:

Heat olive oil in a pan. Add onions, garlic and celery. Stir for 30 seconds. Add tomato juice. Cook for about 12 – 15 minute. Add in sugar, spaghetti, toss for 2 minutes  Add in parmesan cheese.

FOR PAN SEARED COTTAGE CHEESE

Cottage cheese 60gms slice

MARINATION-

Olive oil + salt + crushed peppercorns + tobacco + tomato ketchup + paprika + lime juice + mixed dried herbs

PREPARATION:

          Marinate the cottage cheese for about 2 hours. Heat a pan. Place the marinated cottage cheese and sear on both sides. Place over spaghetti. Garnish with dill leaf.

GARLIC BROCOLLI

Broccoli 50gms

Butter 5gms

Salt to taste

Garlic chopped 5gms

PREPARATION:

Boil water with salt. Add in broccoli flowerette. Cook for 2 – 3 minutes. Drain, refresh. Melt butter, add garlic, and stir for 10 seconds. Add broccoli and toss for a minute. Serve.

SNACKING TIME!!

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VEGETABLE CUTLETS

Potatoes 400gms

Chopped onions 20gms

Chopped celery 10gms

 Chopped carrots 10gms

Chopped French beans 10gms

Grated cauliflower 10gms

Shelled boiled peas 20gms

Salt and pepper to taste

Ginger chopped 5gms

Corn flour to bind

Coriander leaves chopped 10gms

Nutmeg a pinch

White dry bread crumbs 125gms

Oil to fry

PREPARATION:

Wash, peel and rewash potatoes. Cut each into 8 to 10 pcs. Boil in salted water till cooked. Drain. Dry over low flame, mash potatoes. Keep aside. Boil the vegetables in salted water. Drain, squeeze out moisture. Mix with potatoes. Add salt, pepper and grated nutmeg. Add in corn flour, coriander leaves. Divide into equal pieces 60gms each piece. Shape out into cutlet shape between palms. Prepare a batter of corn flour mixed with batter. Dip the cutlets and apply bread crumbs. Deep fry in hot oil till golden and crispy. Serve with potato straws and ketchup.

NOTE: Corn flour may be substituted with egg or milk panada as binding also.

DESSERTS!!

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DOODH KAMAL

Milk (full cream) 500ml

cardamom powder a pinch

Sugar 20 gms

Orange 1nos

PREPARATION:

Reduce milk to 1/3 rd over heat stirring continuously. Off the fire, add cardamom and sugar. Stir. Transfer to a serving bowl. Refrigerate. Meanwhile peel orange, remove the skin to take out orange segments. Arrange the segments neatly over the reduced milk and serve after main meal.

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CRISPY FISH FINGERS

Fish fillet 250gms

Salt and pepper to taste

Egg 1nos

Flour 20gms

Mustard powder ¼ tspn

Paprika ½ tspn

Ginger garlic paste 10gms

Lime juice 15ml

White bread crumbs to coat

Oil to fry

PREPARATION:

Cut into neat finger size pieces 5cm × 0.5cm (goujons). Pat dry in a neat and clean dry cloth. Keep aside. In a separate bowl slightly beat the egg, add in flour, salt, paprika, ginger garlic paste, lime juice, mustard powder and pepper. Marinate the fish in the above for about 30 minutes. Apply fresh bread crumbs and slightly roll the fish between the palms. Deep fry in hot oil till golden and crispy. Drain on an absorbent paper and serve as snacks with a tartare sauce dip.

TARTARE SAUCE-

Mayonnaise + chopped pickled gherkins + chopped hardboiled egg white + chopped pickled onions + chopped chives + chopped parsley + cream + lime juice

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MENU23

                                                       A CONTINENTAL MENU!!

CRUNCHY JULIENNE SALAD

SPAGHETTI FLORENTINE

COTTAGE CHEESE IN CONCASSE OF TOMATO

BUTTER TOSSED VEGETABLE TRIO

CRUNCHY JULLIENNE SALAD

BASE: lettuce

BODY: 75 gms collective julienne of cucumber, carrots, bell pepper and carrots

DRESSING: vinaigrette

GARNISH: parsley

SPAGHETTI FLORENTINE

Spaghetti 50gms

Spinach 100gms

Onions 25gms

Garlic 4cloves

Salt to taste

Nutmeg a pinch

Fresh cream 10ml

Parmesan cheese 10gms

Olive oil 10ml

PREPARATION:

Boil spaghetti in about 1 litre of salted water. When almost cooked (aldente), drain, keep aside. Boil spinach in boiling salted water. Drain, refresh, squeeze out all water, and finally chop the spinach. Heat oil; sauté finely chopped onions and garlic. Add spinach, spaghetti, stir for a minute. Finish off by adding cheese, cream and grated nutmeg.

COTTAGE CHEESE IN CONCASSE OF TOMATO

Red ripe tomatoes 200gms

Cottage cheese 50gms

Onions 10gms

Garlic 4cloves

Salt to taste

Sugar 5gms

Crushed peppercorns 6nos

Olive oil 10ml

Basil leaves 1 sprig

Bay leaf 1no

PREPARATION:

Prepare tomato concasse. Finely chop onions, garlic. Cut cheese into 0.75 dices. Heat oil; add bay leaf, onions and garlic. Stir for a minute. Add in tomato concasse (deskinned, deseeded, finely chopped tomatoes) and crushed peppercorns. Cook till tomato is cooked and moisture almost dries up. Add in cottage cheese, salt, sugar and torn basil leaves. Stir for a minute. Serve over spaghetti.

BUTTER TOSSED VEGETABLE TRIO

French beans 50gms

Carrots 75gms

Rosemary a pinch

Mushroom (farm) 50gms

Butter 10gms

Salt to taste

PREPARATION:

Cut beans and carrots into neat batons. Boil separately apply principles of boiling vegetables. Keep aside. Wash and dice mushrooms. Heat 5 gms of butter, add mushroom, sweat, cover and cook till done. Add in salt and rosemary. Heat remaining butter and toss beans and carrots. Add salt.

DESSERTS!!

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RABDI                      (2 servings)

Milk (full cream) 500ml                                           

Sugar 20gms

Cardamom powder 2gm

Rose petal 1nos

PREPARATION:

In a fritture / kadahi, put milk. Bring to boil and reduce until 1/3 rd liquid remains. Remove from fire; add in sugar and cardamom powder. Now add in kewda. Transfer to a serving bowl. Chill in the refrigerator.

Garnish with a rose petal and serve at the end of the meal.

INDIAN DISH!!

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CREAMY MAANS      (CREAMY MUTTON)

Clarified butter 50gm
Mutton 200gm (1”pcs)
Onions 60gms
Garlic paste 10gm
Ginger paste 5gm
Green chilies 2no
Yoghurt 200gm
Green cardamom 3no
Clove 1no
Cinnamon 1no
Salt to taste
Bay leaf 1no
Vettivier essence 5drops
White mutton stock 100ml
Fresh cream 50ml

GARNISH: Red fresh chilly

PREPARATION:

Peel and slice onions. Boil together, onions, green chilies for 10 minutes. Drain 

and make a paste. Heat fat; add whole spices and onion paste. Stir for few 

minutes. When fat leaves the mixture, add in ginger and garlic pastes.  Stir for 

30 seconds. Add in mutton, salt and whisked yogurt. Stir, when fat separates, add 

in stock. Bring to boil, simmer and cover. Cook until lamb gets cooked. Adjust 

salt; remove whole spices and stir in cream and vettivier essence (kewra). Garnish 

and serve hot with a parantha / chappati.

NOTE: NOT A HOUSEHOLD DISH OF RAJASTHAN, BUT FINDS A PLACE IN THE HOTEL MENUS.

SOUPS!!

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LEMONY CORIANDER SOUP              (4 servings)

Vegetable stock 750ml                                                                

Coriander stalks with roots 15gms                                   

Coriander leaves 10gms

Lemon grass 1 leaf

Salt to taste

PREPARATION:

Thoroughly wash coriander stalks cum roots. Boil stock along with roots cum stalks and lemon grass for 10 minutes. Add salt, strain the liquid through a wet muslin cloth. Add finely chopped coriander leaves and serve hot immediately in a soup cup.

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                                                           A British menu!!

APPLE SALAD

SCOTCH EGGS

PARSLEY POTATOES

BOILED CAULIFLOWER WITH HOLLANDAISE SAUCE

APPLE SALAD

BASE: lettuce

BODY: 40gms sliced, deseeded apple

DRESSING: ½ tspn oil + ½ tspn lime juice + salt + powdered sugar

GARNISH: paprika powder

SCOTCH EGGS

Hardboiled egg 1no

Sausage meat 50gm

Egg white ½ no

White bread crumbs 10gms

Chopped onions / shallots 10gms

Parsley chopped 1sprig

Oil to fry

Brown bread crumbs 30gms

PREPARATION:

Shell, boiled egg. Combine sausage meat, onions, parsley and white bread crumbs. Coat around the egg. Apply bread crumbs. Heat oil in a roasting tray. Put the egg in the hot oil and place the egg in a pre heated oven (180°C) for about 15 minutes, turning occasionally. When browned uniformly, remove from oven, place on an absorbent paper. Cut into ½ , serve with tomato sauce.

PARSLEY POTATOES

Potatoes 150gms

Salt to taste

 Pepper to taste

Chopped parsley 5gms

Butter 20gms

PREPARATION:

Wash and peel potatoes. Rewash. Trim the sides and cut neat dices. Boil in salted water until done. Drain. Melt butter; add potatoes, salt and pepper. Add in potatoes, toss for ½ minute. Serve hot as an accompaniment.

CAULIFLOWER WITH HOLLANDAISE SAUCE

Cauliflower flowerettes 75gms

Salt to taste

Butter 10gms

PREPARATION:

Boil cauliflower in boiling salted water till done. Drain, refresh. Roll in melted butter, top with hollandaise sauce.

Hollandaise sauce-

Egg yolk 1nos

Vinegar 15ml

Clarified butter

Bay leaf 1nos

Peppercorns (crushed) 3nos

PREPARATION:

Reduce vinegar, bay leaf and peppercorns completely. Add a tbspn of water. Remove bay leaf. Add to yolk in a bowl. Put the bowl over double boiler and whisk to form a sabayon. Incorporate melted butter into the sabayon whisking continuously to form a sauce. Pour over the boiled cauliflower.

SOUPS!!

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GARLIC FLAVOURED SPINACH SOUP            (4 servings)

Butter 15gms

Sliced onions 20gms                                      

Chopped garlic 10gms

Flour 15gms

Cinnamon 1pc

Nutmeg a pinch

Salt and pepper to taste

Spinach leaves 400gms

Cream 20ml

Stock 750ml

GARNISH-

Fresh cream, garlic croutons

PREPARATION:

Wash spinach 2 to 3 times. Melt butter in a soup pot. Sauté onions and garlic for 2-3 minutes. Add in flour, stir for a minute over slow fire. Add cold stock, cinnamon, stirring continuously. Bring to boil, reduce for 10 minutes. Add in spinach; boil for another 5 – 7 minutes. Strain the soup, remove cinnamon, reserve liquid. Cool spinach and puree in a blender. Add back to the liquid, bring to boil, add nutmeg and strain again. Add salt and pepper, re boil, remove scum. Pour in a soup cup.

Garnish and serve hot with bread sticks or dinner roll.

TODAY'S POST!!

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ALOO JEERA

Potatoes 250gms                                                     

Oil / clarified butter 50ml

Cumin 5gm

Red chilli powder 1tspn                                                                     

Turmeric powder 1/2tspn

Salt to taste

Garam masala powder ½ tspn

Fenu greek leaves a pinch

Lime juice 1tbspn

Coriander leaves chopped 1tspn

PREPARATION:

Wash and boil potatoes in the jackets with salt in water until done. Drain. When slightly cold, peel and cut into 1/4” dices. Heat oil, crackle cumin seeds until dark brown. Add in turmeric and chilli / paprika powder followed by potatoes. Add salt, stir for above two minutes. Sprinkle garam masala, lime juice and chopped coriander ( dhaniya leaves). Remove and serve hot garnished with coriander sprig.

NOTE: 

An excellent, simple b/f and main meal dish.