Recipes

Ingredients:
1 kg boneless mutton cubes
5 tablespoons oil
1 cinnamon stick (about 2-inch long)
3 cloves
3 star anise
3 cardamom pods
1 lemongrass (cut into 4-inch length and pounded)
200 ml thick coconut milk
150 ml water
30 ml tamarind pulp
6 kaffir lime leaves (very finely sliced)
15 gms toasted coconut
15 gms sugar/palm sugar or Salt to taste

Spice Paste:
5no Shallots
1 inch galangal
3 lemongrass (white part only)
5 cloves garlic
1 inch ginger
10-12 dried chilies (soaked in warm water and seeded)

Method of preparation: 
1. Chop the spice paste ingredients and then blend it in a food processor until fine.
2. Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise and cardamom and stir-fry them until aromatic.
3. Add the washed and cleaned mutton and the pounded lemongrass and stir for 1 minute.
4. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.
5. Add the kaffir lime leaves, kerisik (toasted coconut), sugar/palm sugar, stirring to blend well with the meat.
6. Lower the heat, cover the lid, and simmer for 45 mins or until the meat is tender and the gravy has dried up.
7. Add salt to taste.
8. Serve with steamed rice.

Ingredients:

Olives 50 gm

Capers 15 gm

Garlic 5 gm

Eggs yolk 2 no

Dijon mustard 10 gm

Olive oil 30 ml

 

 

PROCEDURE:

1. Combine olives, capers, garlic, hard boiled egg yolk and mustard in a mortar to a medium-fine paste.
2. Gradually add olive oil.
3. Lat Stan 1 hour at room temperature to allow flavours to develop.
4. Serve on grilled bread or tomato toast.

INGREDIENTS
Carrots           50gm
Potatoes         50gm
Beans              50gm
Mayonnaise   150ml
Green peas    50gm
Pine apple     50gm
Salt                 To taste
Pepper           To taste

 

 

 
PROCEDURE:
1. Wash and cut the vegetables into small dices.
2. Boil the vegetables in salted water.
3. Bind the vegetables & pine apple dices with mayonnaise.
4. Season with salt, pepper.
5. Serve cold garnish with sieved hard boiled egg yolk & white.

INGREDIENTS
Pumpkin                   1No
Butter                        20gm
Garlic                         10gm
Rosemary                 5gm
Onion                        50gm
Stock                          1 lit
Nutmeg                     5gm
Cheese                       100gm
Cream                        100ml
Salt                             to Taste
Pepper powder        to Taste

 

PROCEDURE:

1. Cut pumpkin in half and make scars inside the pumpkin and marinate with rosemary, garlic and oil.

2. Roast in oven for 45 min at 210ᵒC till pumpkin is tender.

3. Saute onion and garlic in oil at a medium heat till golden brown.

4. Scoop out pumpkin flesh and sauté it in the pan along with onion and garlic.

5. Add stock and cook for around 30 min on medium heat and add cream. Season well with salt pepper and nutmeg.

6. Cool it down to room temperature. And blend in a food processor till smooth

7. Serve with grated cheese on top or with a fried goat cheese

INGREDIENTS:

Tomato                  200 gm
Garlic                     10 gm
Parsley                   10 gm
Coriander             10 gm
Olive oil                 10 ml
Cheese spread      100 gm
Salt and pepper   To taste
Bread loaf             1 no

 

 

 

PROCEDURE:
1. Toast the bread slices by rubbing garlic on them.
2. Peel the tomatoes, remove the seeds and brunoise them.
3. Chop garlic and freshly blend pepper powder, chop parsley and coriander.
4. Mix the tomatoes, garlic, parsley, coriander, salt, pepper and olive oil, together gently not to mash tomatoes.
5. Spread soft cheese on the bread, and fine spoon of tomato mixture on top.
6. Garnish with feta cheese or grated cheese.

Ingredients:
Chicken            1 kg
Olive oil           20 ml
Oil                    100 ml
Almond           30 gm
Garlic               50 gm
Pepper corns  20 gm
Parsley            10 gm
Cinnamon      10 gm
Carrot             50 gm
Celery             50 gm
Leek                50 gm
Spring onion 50 gm
Cloves             10 gm
Fennel            10 gm
Lemons          2 gm
Egg                  2 gm

PROCEDURE:
1. Marinate chicken or 10 minutes
2. Over a medium heat toss almonds until golden brown in oil.
3. Add garlic and cook along with almonds till golden brown. An drain on a paper towel.
4. Blend almonds, garlic, pepper corns and 5gm parsley to a paste.
5. Reheat oil to medium high and brown chicken on all sides 5 to 8 minutes, and then cool it down.
6. Heat 2 tbsp oil to medium and add onion and Cinnamon stick, cook slowly till onions are soft or 10 min.
7. Return chicken to pan, add wine and stock, simmer in on medium high heat.
8. Add almonds paste, cloves, cover and reduce heat to low and simmer.
9. Cook until chicken is tender or 30 min. At the end of 30 min stir in lemon slices and cook for another 10 minutes. Once chicken is tender correct the seasoning and rest chicken on side.
10. Mash poked egg yolks and whisk in cooking liquid to make a thickening agent.
11. Add it back on cooking liquid and boil it to reduce to half.
12. Return chicken pieces and coat with sauce an reheat.
13. Serve with sauce on top, garnish with chopped egg white, slivered almonds and parsley.

Ingredients 

Butter                50 gm

Onion                25 gm

Lamb mince     100 gm

Flour                 150 gm

Milk                   1 lit

Salt                    10 gm

Nutmeg             5 gm

Pepper               10 gm

Egg                     1 gm

Oil                      1 lit

 

 

PROCEDURE:

1. Heat butter over medium heat, add onion and sauté till translucent.
2. Add 100 gm of flour and cook to blond roux.
3. Add milk gradually and stir continuously to make thick béchamel.
4. Add sautéed beef into béchamel and nutmeg, cook for 5 minutes. The mixture should be thick enough to mould by hand. If it is sticky cook for little longer.
5. Spread the mixture on sheet and cool it down.
6. Make required shape from the mixture, with a tablespoon of mixture.
7. Roll each fritter in flour, egg and bread crumbs.
8. Refrigerate for 30 mins before frying.
9. Heat oil to 190 c and deep fry fritters in small batches. Fry until golden colour for about a minute.
10. Transfer then onto a paper towel to drain oil.

Ingredients:

Pears                      6 no
Sugar                     200 gm
Butter                    20 gm
Cream                    120 ml
Whipping cream  100 ml
Coffee                      10 gm
Vanilla extract       5 ml

 

 

 

PROCEDURE:

1. Preheat oven to 210 c.
2. Peel and split pears lengthwise an remove core, seeds.
3. Place them flat side down in a gratin dish, do not over lap. Sprinkle sugar on top and butter.
4. Bake for 35 min or until tender and sugar to caramelised.
5. Add cream, Coffee and cook for 10 min; basting every 5 min.
6. Once cream is reduced and got ivory colour. Take out of oven and cool to lukewarm.
7. Whip cream until hard peak with vanilla extract.
8. Serve with whipped ream on top.

INGREDIENTS:
Beef mince             250gm
Spaghetti                300gm
Olive oil                  30ml
Onions                    100gm
Carrots                    50gm
Celery                      50gm
Tomatoes                200gm
Garlic                       25gm
Bayleaves                10gm
Peppercorns           5gm
Basil                         5gm
Oregano                  3gm
Red wine                 15ml
Parmesan cheese    25gm
Salt                            To taste
Pepper                      To taste

PROCEDURE:

1. Blanch the spaghetti in salted water and set aside.
2. Heat oil in a vessel add chopped garlic & finely chopped mire-poix. Saute for a while.
3. Add the red wine, peppercorns, bayleaves.
4. Add the beef mince and sauté for a while.
5. Add concasse of tomatoes & the herbs.
6. Cook on a low flame for atleast an hour.
7. Season, and scoop over blanched spaghetti ganished with grated parmesan cheese.

INGREDIENTS
Olive oil                   100ml
Macaroni pasta      50gm
Garlic                       50gm
Parmesan cheese   100gm
Basil                         50gm
Pine nuts                 20gm
Salt                           To taste
Pepper                     To taste

 

 

 

PROCEDURE:
1. Blanch the pasta in salted water .toss in olive oil & allow to cool.
2. Blend the basil leaves together with parmesan cheese,garlic, pine nuts & olive oil.
3. Heat olive oil in a pan add chopped garlic,basil pesto and cook for a while.
4. Add the blanched pasta and toss.
5. Adjust the seasoning.
6. Garnish with grated parmesan cheese.