Recipes

Ingredients:

Spinach                          2 bunches
Arborio rice                   100 gms
Shallots                           50 gms
Olive oil                          10 ml
Butter                             50 gms
Salt                                  to taste
Black pepper powder  10 gms
Bay leaf                           1 nos
Vegetable stock            200 ml
Lemon                            1 no
Procedure:
1. In a large pot heat oil add bay leaf and shallots and cook till translucent.
2. Add blanched spinach and took till its raw flavor is removed.
3. Add uncooked rice and stir for few minutes and gradually add vegetable stock and continue to cook.
4. Season with salt and black pepper powder and finish off with lemon juice.
5. Garnish with fresh parsley and Parmesan cheese.

Ingredients:

Chicken breast               2 nos
Ricotta cheese                50 gms
Arborio rice                    100 gms
Salt                                   to taste
Black pepper corns       10 gms
Parsley                            10 gms
Ham                                4 slices
Oil                                    20 ml
Fettuccini pasta            150 gms
Garlic                              15 gms
Butter                             20 gms
Fresh cream                  100 ml.
Procedure:

1. Blanch pasta for base and keep aside.
2. Cut chicken breast a butterfly cut and hammer and spread it.
3. Marinate with seasonings.
4. Cook Arborio rice and mix with ricotta cheese.
5. Place ham slices on chicken breast and put the mixture of rice and cheese and roll it and tie it with thread.
6. Sear it on griddle to give golden color and finish it in oven.
7. Serve on a bed of pasta tossed with butter and garlic.
8. Garnish with fresh thyme and cream sauce.

Ingredients:
Tomatoes               300 gms
Capsicum               3 nos
Zucchini                 100 gms
Potatoes                 100gms
Rice                        100 gms
Olive oil                  50 ml
Onions                    100 gms
Garlic cloves          20 gms
Tomato paste        10 ml
Cinnamon             1 pinch
Black pepper        10 gms
Egg plant              2 nos
Oregano                10 gms
Thyme fresh         10 gms
Basil leaves          10 gms
Procedure:
1. Slice 3 tomatoes and capsicum heads and and using a spoon scoop out.
2. Sprinkle with little salt and sugar and rub inside and keep aside.
3. Chop tomatoes, zucchini bell peppers, onions and garlic.
4. Heat oil add onions garlic and bayleaf and cook and stir frequently.
5. Add tomato puree and paste mint and spices then stir in rice and cook with veg stock.
6. Season well and stuff tomatoes and capsicum bake it at 200 degree temperature.
7. Sprinkle with fresh parsley and serve hot.

Ingredients:

Chicken                                         750 gms
Onions                                           100 gms
Mushrooms                                  200 gms
Tomatoes                                      100 gms
Bell peppers red                          2 nos
Bell pepper yellow                      2 nos
Olive oil                                        50 ml
Garlic                                            50 gm
Wooden skewers                        10 nos
Paprika powder if required     10 gms
Cheese sauce                               100 ml
Procedure:
1. In a large bowl combine chicken, onions tomatoes, mushrooms, bell peppers, olive oil pepper powder salt.
2. Thread the meat and vegetable to a wooden skewers and keep it in fridge for 4 hrs.
3. Grill on griddle basting it with olive oil until done. Don’t not burn it.
4. Serve hot with cheese sauce.

Ingredients:
Arbirio rice                200gms
Chicken stock           500ml
Chicken breast         100 gms
Chicken sausages    100 gms
Fish fillet                   100 gms
Prawns                      100gms
Cherry tomatoes     50 gms
Saffron                      ½ grm
Salt                            to taste
Pepper powder       30 gms
Fresh parsley          10 gms
Onions                     100 gms
Garlic                       30 gms
Butter                       50 gms
Oil                             50 gms

Procedure:
1. Grill sausages, fish and chicken breast and cut into small cubes.
2. Steam prawns and keep aside.
3. Sauté garlic and onions in butter and add Arborio and sauté by adding slowly chicken stock.
4. Add saffron strands for yellow color, season well.
5. Mix with meats and cook for more time and check the consistency.
6. Take a pan shaped serving vessel and add rice and garnish with remaining meats and cherry tomatoes and fresh parsley and keep it in oven g for 10 mins and serve hot.

Ingredients:
Black lentils      100 gms
Potatoes             100 gms
Celery                 50 gms
Carrots               50 gms
Onions               100 gms
Garlic                 20 gms
Broccoli             50 gms
Mushrooms      100 gms
Tomato puree   50 ml
Leeks                  50 gms
Thyme fresh     5 gms
Nutmeg             1 gm
Sugar                 10 gms
Salt                     to taste
Pepper powder 20 gms
Butter                 50 gms
Parsley fresh     10 gm

Procedure:
1. Heat butter sauté garlic, dices of onions, carrots celery, mushrooms, leeks .add tomato puree and cook.
2. Add vegetable stock and boil for some time, add dices of potatoes, fresh thyme.
3. Soak and boil lentils to soft.
4. Add to the sauce pot and cook futher.
5. Add broccoli, nut meg powder, sugar, seasonings and adjust it.
6. Garnish with parsley, garlic bread and serve hot.

1. Thinly slice the onions ,add salt and set aside.
2. Squeeze out the excess water from the onions.
3. Add besan,green chillies,curry leaves & salt to the sliced onions.
4. Deep fry in hot oil passing through the fingers.
5. Fry until golden brown in colour.
6. Garnish with fried curry leaves.

INGREDIENTS:

1. Pumpkin                     100 gms
2. Arborio rice               200 gms
3. Chicken stock            500 ml
4. Salt                              to taste
5. Pepper powder         to taste
6. Parmesan cheese      20 gms
7. Saffron                        few strands
8. Parsley                        to garnish
9. Onions                        2 nos
10. Garlic                        20 gms
Procedure:
1. Heat butter and add garlic and onion sauté.
2. Add grated pumpkin and cook till done.
3. Add Arborio rice and sauté and slowly add chicken stock and cook and continue the same till rice is completely done.
4. Add parmesan cheese and seasonings
5. Garnish with chopped pistachios serve hot topped with parmesan cheese and fresh parsley.

Ingredients:
Apples                    3 nos
Celery root            30 gms
Celery                     50 gms
Honey                    30 ml
Salad oil                 100ml
Vinegar                   20 ml
Salt                          to taste
Pepper powder     10 gms
Pomegranate         1 nos
Lettuce                    50 gms
Fresh parsley         5 gms
Pistachios               20gms
Procedure:
1. Cut apples, celery root and celery in to juliennes.
2. Peal pomegranate and keep aside.
3. Prepare honey vinaigrette dressing and season well.
4. Fold in apple, celery root, celery in to dressing.
5. Serve on a bed of lettuce.
6. Garnish with pomegranate, chopped pistachios, parsley twig and apple leaf.

Ingredients:
Potatoes                   300 gms
Eggs                          6 nos
Roman tomatoes    200 gms
Parsley fresh           10 gms
Salt                           to taste
Pepper powder       10 gms
Vinegar                    30 ml
Salad                        oil 200 ml
Romaine lettuce    50 gms.
Procedure:
1. Boil eggs and cut into quarters and keep it aside.
2. Boil potatoes in salted water cut into wedges.
3. Cut tomatoes in to wedges.
4. Prepare vinaigrette dressing and season it.
5. Combine all ingredients and serve on a bed of lettuce.
6. Garnish with fresh parsley.