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Veg Russian salad

Ingredients

200 Gms carrot (diced)

1 small stick of celery (diced)

200 Gms potato (diced)

½ cup green peas

¼ cup French beans,

¾ cup eggless mayonnaise

Salt as required

Black pepper as required

Garnishing: lettuce leaves as required some slices of tomato, cucumber

 

Instructions

1. Boil the carrot, potato, peas and French beans.

2. Dice the celery.

3. Mix all the diced vegetables with the mayonnaise, salt and pepper.

4.Garnish the salad with lettuce leaves, tomato, cucumber,

Vegetable Biryani

Vegetables Biryani

Ingredients

for cooking rice:

  • 1 cup basmati rice
  • 5 cloves
  • 1 bay leaf
  • 10 black pepper
  • 5 cups water
  • 1 tsp oil
  • ½ tsp salt

fried onions:

  • 1 large onion thinly sliced
  • 2 tsp ghee

vegetables for gravy:

  • 1 potato, cubed
  • 10 cauliflower, florets
  • 1 carrot, chopped
  • fistful of green peas
  • 4 to 5 bean, chopped
  • 1 bunch  mint leaves

for vegetable gravy:

  • 3 tsp ghee / oil
  • 1 tsp jeera
  • 3 cardamoms
  • 4 cloves
  • 1 inch cinnamon / dalchini
  • 1 bay leaf / tej patta
  • 1 star anise
  • 2 tsp ginger-garlic paste
  • 6-7 tsp curd
  • 5 cashews
  • ½ tsp turmeric powder
  • 1 tsp red chilli powder
  • 2 – 3 tsp biryani masala powder
  • salt as required

assembling and la

yering:

  • ½ cup coriander leaves, chopped
  • ½ cup mint leaves
  • ¼ tsp of saffron
  • 10 cashews

Instructions

cooking rice:

  1. cook the basmati rice with cloves, bay leaf, black pepper, oil, salt and 5 cups water. cook till the grains are ¾ done or just cooked. drain and keep aside.

Fried onions:

  1. thinly slice onions and shallow fry them in ghee / oil until they turn crisp and golden
  2. you can also seep fry the onions. keep stirring often to evenly brown them and prevent burning. (my onions are burnt little; do not burn the onions)
  3. set aside half of these in a plate

Preparing gravy:

  1. now to the same pan add jeera , cardamom, bay leaf, star, cloves and cinnamon. saute till turn fragrant.
  2. now add ginger-garlic paste. and saute till raw smell goes away.
  3. next, add all the vegetables and fry for 2 -3 mins.
  4. add salt, turmeric, red chilli powder, biryani masala powder. saute for 5 more minutes.
  5. pour 6 tsp of curd and give good stir.
  6. also add cashews and tomato and mix well. (adding tomato is optional)
  7. pour half glass of water and cook covered for 15 minutes on low flame. do not overcook the veggies.
  8. add mint to the cooked vegetables. boil for a minute. mix well and spread it well evenly.

Assembling and layering:

  1. layer the rice, and pour soaked saffron milk.
  2. sprinkle 2 pinches of biryani masala powder. then sprinkle few fried onions, mint and coriander leaves, cashews.
  3. also pour half glass of milk evenly. (adding milk is optional; add if your gravy is too dry)
  4. cover the pan with aluminium foil. place the lid tightly. cook on medium flame for 15 mins. allow it to rest for at least 15 mins.
  5. veg biryani is ready to serve. serve with a raita or bhindi ka salan- biryani gravy.

Shrimp Bisque

Ingredients
1 pound large shrimp, peeled and deveined, shells reserved
4 cups seafood stock
3 tablespoons good olive oil
2 cups chopped leeks,
1 tablespoon chopped garlic
Pinch cayenne pepper
1/4 cup  brandy
1/4 cup dry sherry
4 tablespoons  unsalted butter
1/4 cup all-purpose flour
1/3 cup tomato paste
2 teaspoons  salt
1 teaspoon freshly ground black pepper
Methods
Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes. Strain and reserve the stock. Add enough water to make 3 3/4 cups.
Meanwhile, heat the olive oil in a large pot . Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned. Add the garlic and cook 1 more minute. Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally. Add the brandy and cook for 1 minute, then the sherry and cook for 3 minutes longer. Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed.
In the same pot, melt the butter. Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon and cook, stirring with a whisk, until thickened, about 3 minutes. Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat gently until hot but not boiling. Season, to taste, and serve hot.

Fish N Chips

Ingredients

  • 225 g flour , plus extra for dusting
  • 285 ml beer , cold
  • 2 teaspoons baking powder
  • 900 g potatoes , peeled and cut into baton
  • Refined oil , for deep-frying
  • ½ teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 225 g white fish fillets

 Method

 

  1. Pour the refined oil into your deep fat fryer or a large frying pan and heat it to 190ºC/375ºF. Mix the salt and pepper together and season the fish fillets on both sides. This will help to remove any excess water, making the fish really meaty. Whisk the flour, beer and baking powder together until nice and shiny. The texture should be like semi-whipped double cream (i.e. it should stick to whatever you’re coating). Dust each fish fillet in a little of the extra flour, then dip into the batter and allow any excess to drip off. Holding one end, lower the fish into the oil one by one, carefully so you don’t get splashed . Cook for 4 minutes or so, until the batter is golden and crisp.

Meanwhile, parboil your chips in salted boiling water for about 4 or 5 minutes until softened but still retaining their shape, then drain them in a colander and leave to steam completely dry. When all the moisture has disappeared, fry them in the oil that the fish were cooked in at 180ºC/350ºF until golden and crisp.  When they are done, drain them on kitchen paper, season with salt, and serve with the fish

Ravioli with ricotta cheese

Dough

  • 3 cups Refined flour
  • ½ teaspoon salt
  • 2eggs
  • ½ cup water

§  Ricotta Filling

  • 500gms  Ricotta cheese
  • 2eggs, slightly beaten
  •  A pinch of  nutmeg
  • DIRECTIONS
  • MAKING THE FILLING: In a large bowl, blend all filling ingredients together until smooth, set aside filling until needed.
  • MAKING THE RAVIOLI DOUGH: Sift flour and salt together.
  • Place flour mixture on a board, making a well in the center of the flour.
  • Drop eggs into the flour well, using your hand or a fork, break the yolks and beat eggs slightly.
  • Combine the eggs and flour together, gradually adding enough warm water to make a stiff dough.
  • Knead dough well, until smooth; cover the dough and let it rest for 15 minutes.
  • Cut dough in half and roll each half of the dough out on a floured board, into a very thin sheet .
  • FILLING THE RAVIOLI:
  • Drop about 1 to 1 1/2 teaspoonfuls of filling about 1 1/2 inches apart all along the dough.
  • When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough.
  • Using your fingers, gently press dough between each dab of filling to seal it.
  • Cut ravioli into squares with a (zig-zag edged) pastry cutter, or very sharp knife.
  • DRYING THE RAVIOLI: Allow ravioli to dry for one hour before cooking.
  • COOKING THE RAVIOLI: Drop ravioli into 6 to 8 quarts of boiling, salted water and cook for about 10 to 15 minutes, or until dough is tender.
  • Remove cooked ravioli from pot carefully with a skimmer or a large slotted spoon, and drain well.
  • Place drained ravioli on a serving platter in layers, alternating layers with tomato sauce and a sprinkling of grated cheese between each ravioli layer.

vegetable Lasagne

Ingredients

  • 8 tbsp olive oil
  • Tomato concasse
  • 300g  fresh lasagna sheet
  • ½ quantity tomato sauce
  • 500ml white sauce
  • 125 g m mozzarella
  • 50 gm cherry tomatoes
  • 200  gms Aubergine
  • 150 gms of red pepper

Method

  1. Heat oven to 200C. Deseed the peppers, halve, then cut into large chunks. Trim ends off aubergines, then cut into slices about ½cm thick. Lightly grease 2 large baking trays, then place peppers and aubergines on top. Toss with the olive oil, season well, then roast for 25 mins until lightly browned.
  2. Reduce oven to 180C. Lightly oil an ovenproof serving dish (30 x 20cm). Arrange a layer of the vegetables on the bottom, then pour over a third of the tomato sauce. Top with a layer of lasagne, then drizzle over a quarter of the white sauce. Repeat until you have 3 layers of pasta.
  3. To finish, spoon remaining white sauce over the pasta, making sure the whole surface is covered. Scatter mozzarella over the top with the tomatoes. Bake for 45 mins until bubbling and golden

Baked Mackerel

Ingredients

  • 4 fresh mackerel, gutted and cleaned
  • 2 lemons sliced
  • 2 rosemary sprigs, halved
  • 12 bay leaves
  • 6 tsp olive oil

Procedure
1 Preheat the oven to gas 6, 200°C Using a sharp knife, slash the skins of each side of the mackerel and season well. Put a few lemon slices and one rosemary sprig into the cavity of each fish.

2 Scatter the bay leaves over a large baking tray and lay the mackerel on top. Drizzle over the olive oil and roast in the oven for 20 minutes,

 

 

Lamb shepherd’s pie

Ingredients

  • 1 kg quality boneless shoulder of lamb
  • 2 tablespoons flour
  •  salt
  •  10 gms freshly ground black pepper
  • 20 ml  olive oil
  • 1 red onion , peeled and roughly chopped
  • 2 sticks celery , trimmed and roughly chopped
  • 1 carrot , peeled and roughly chopped
  • 2 cloves garlic , finely chopped
  • 1 small bunch fresh rosemary , leaves picked
  • 400 g tinned plum tomatoes , chopped
  • 250 ml  lamb  stock
  • 1 kg  potatoes
  • 200 ml milk
  • 2 knobs butter

Procedure

1 Preheat the oven to 190°C/375°F/gas 5.

2 Trim any large bits of fat off the lamb, then cut the meat into chunks and put small batches into the food processor until minced roughly. Place the mince in a bowl, then add the flour and seasoning and toss until evenly coated.

3 Heat a large pan and, when it’s nice and hot, add the olive oil and lamb mince and fry until browned all over. Add the onion, celery, carrot, and garlic to the pan,

4 Add  rosemary leaves and the tomatoes. Pour in the stock and stir well so the mixture doesn’t stick to the bottom of the pan. Leave in the same pan or transfer to an ovenproof dish, cover and bake in the oven for an hour.

5Meanwhile, peel the spuds, boil them in salted water until cooked through, then drain well. Heat the milk gently then pour over the potatoes. Add a knob of butter and mash well until smooth and creamy.

6 Melt the remaining butter in a frying pan. When it starts to bubble, throw in the rosemary and fry until crisp. Drain, and add the rosemary to the mashed potatoes with salt and freshly ground black pepper.

7 Take the lamb out of the oven, spoon over the mash, then turn up the temperature to 200°C/400°F/gas 6 and bake for about 20 minutes or until bubbling and crispy and brown on top.

Gum Paste Sculpture

Ingredients:

  • 4 cups Confectioners’ Sugar, sifted
  • 1 Tablespoon Gum Tragacanth
  • 1 Tablespoon Liquid Glucose
  • 1 Packet Knox Gelatin
  • 4 Tablespoons Warm Water

Procedure :

  1. Pour the water  in a large bowl and add gelatin slowly. Stir until gelatin is dissolved in the water.
  2. Stir in glucose slowly. You may need to microwave 20-30 seconds or heat on the stove with a double-boiler to get glucose to melt.
  3. Add 3 cups of confectioners’ sugar (also known as powdered suger) and gum tragacanth.
  4. Mix well. I use a mixer with dough hook.
  5. You’ll end up with a soft, sticky dough. Store dough in a well-sealed plastic bag at room temperature overnight (if possible) for it to set.
  6. Knead in the remaining 1 cup of powdered sugar and it will become soft and pliable – no longer sticky. Add more powdered sugar if it continues to feel sticky.