Recipes

Ingredients:

Beet root                  500 gms
Chicken                    500 gms
Parsley                     30 gms
Celery                       50 gms
Carrots                     50 gms
Mushrooms             100 gms
Flour                         50 gms
Red wine                  30 ml
Salt                            to taste
Pepper powder      20 gms
Onions                    100 gms
Eggs                        2 nos
Fresh cream          50 ml
Olives black           20 gms
Olives green          20 gm
Chicken stock       1 lt
Butter                    50 gms
Procedure:
1. Prepare nice brown stock and keep it side.
2. Mince chicken and mix with fine chopped parsley, olives, carrots, celery, fresh cream, egg, salt and pepper powder.
3. Spread on clean wrap and roll it to barrel shape and wrap it in foil. Tighten the both end in opposite direction.
4. Poach in flavored chicken stock at low temperature for 40 mins.
5. Prepare different textures of beetroot. Beet root puree, mash, foam, dust, ect.
6. Grill button mushroom with some olive oil and dry herbs.
7. Slice roulade and plate it as required and serve hot with brown sauce, textures of beet root, and grilled mushroom.

INGREDIENTS

Carrots                        250gm
Ghee                            30gm
Sugar                           200gm
Cardamom powder  15gm
Dry fruits                    30gm
Milk                             500ml
Unsweetened khoa   100gm

Method of Preparation
1. Melt ghee in a pan add the grated carrots and sauté until the raw smell leaves.
2. Add the sugar and cook for a while.
3. Add milk and cook until soft.
4. Add the grated khoa and set aside.
5. Serve hot garnished with dry fruits.

INGREDIENTS
oil                                 50ml
jeera                            15gm
onion                          75grms
green chillies            5grms
ginger garlic paste   15gm
rice                             250grms
water                          as Required
salt                              To taste
coriander leaves      1 bunch

Method of Preparation

1. Heat oil in a thick vessel,add jeera.
2. Add sliced onion and saute it till golden brown colour
3. Add slit green chillies and saute
4. Add ginger garlic paste and cook till the raw flavour leaves
5. Add 1:2 ratio (volume) of water and bring it to boil.
6. Add washed and soaked rice to the boiling water, add salt to taste.
7. Garnish with chopped coriander leaves,
8. serve hot.

INGREDIENTS

FOR PAPRI
Refined flour 300 gm
Ghee 50 gm
Salt As required
Ajwain 5 gm
Water As required
Oil For frying

FOR CHAAT
Potatoes  250 gm
Green chillies  30gm
Coriander 1 bunch
Mint 1 bunch
Lemon 2 no’s
Amchur 15 gm
Black salt 3 gm
Red chilli powder 15 gm
Salt To taste
PROCEDURE

1. Sieve the flour,add ghee and crumble.
2. Add salt,ajwain,water and knead into a dough.
3. Rest for 30 mins..
4. For making the topping boil the potatoes and cut into small cubes.
5. Add all the masalas and bind.
6. Divide the dough into equal small rounds. Roll out into flat discs and deep fat fry until golden brown.

INGREDIENTS

Corn flour 100 gm
Water 200 gm
Sugar 200 gm
Ghee 100 gm
Cardamom powder 5 gm
Kewda Few drops
Dry fruits 30 gm
Magaz 30 gm
Red Food colour 5 gm
Lemon 1 no’s

PROCEDURE

1.Dissolve corn flour into half the amount of water.
2.Make sugar syrup by adding lemon & rest of the water.
3.Add the cornflour mixture and cook on a low flame.
4.Add ghee a little at a time.
5.One the mixture starts leaving the pan add food colouring,dry fruits.
6.Dish out into a greased tray and cut into equal pieces once cold.

Ingredients:
Sirloin steak 500 gms
Olive oil 50ml
Butter 50 gms
Onions 100 gms
Flour 20 gms
Worcestershire sauce 15 ml
Mustard paste 2 gms
Salt to taste
Pepper powder 10 gms
Sour cream 50 ml
Beef broth 200 ml
Garlic cloves 20gms
Mushroom 200gms

Method of preparation: 

1. Slice beef and and fry on a pan till it is done with some olive oil.
2. Add butter chopped garlic and onions and sliced mushrooms and sauté until soft and lightly brown.
3. Pour 1 cup of beef broth scrapping bits from the bottom of the pan and then add sour cream and simmer for 10 mins.
4. Stir in 1 tbsp Worcestershire sauce, mustard.
5. Season well and serve hot garnish with fresh cream on a bed of fettuccine pasta.

       Ingredients

1. Unsalted butter- 1⅔ cups (377 grams)
2. All-purpose flour – 3 cups (375 grams)
3. kosher salt – 1 tablespoon (9 grams)
4. ice cold water- ⅔ cup (160 grams )
5. Confectioners’ sugar, for dusting
6. Crème Fraîche Pastry Cream (recipe follows)

    Method of preparation:

1. Cube and freeze butter for 30 minutes.
2. In the work bowl of a food processor, place flour and salt; pulse until combined.
3. Add frozen cubed butter to flour mixture, and pulse until butter is dime-sized. With processor running, gradually add ⅔ cup (160 grams) ice cold water, processing just until mixture forms a ball. Turn out dough onto a lightly floured surface, and shape into a disk. Wrap in plastic wrap, and refrigerate for at least 30 minutes.
4. Roll dough into a 20×10-inch rectangle. Fold dough in thirds, letter style. Turn dough 90 degrees, and repeat procedure twice. Refrigerate for at least 20 minutes.
5. Preheat oven to 400°F (200°C). Turn 2 sheet pans over, bottom side up, and place a sheet of parchment paper on bottom of each pan. Set aside another 2 sheets of parchment paper and another 2 sheet pans.
6. On a lightly floured surface, roll dough into a 24×12-inch rectangle. Using a pastry wheel, cut dough into 36 (4×2-inch) rectangles. Place rectangles at least ½ inch apart on prepared pans. Place reserved sheets of parchment over dough; place second sheet pans, bottom side down, on top of parchment.
7. Bake for 15 minutes, rotating pans halfway through. Carefully remove top sheet pan and parchment, and bake until deep golden brown, 3 to 5 minutes more. Let cool completely.
8. Place 9 pieces of pastry on a sheet of parchment paper. Dust with confectioners’ sugar as desired. Set aside.
9. Place chilled Crème Fraîche Pastry Cream in a piping bag fitted with an Ateco #802 round tip. Place another 9 pieces of pastry on a sheet pan. Pipe a row of large dots of Crème Fraîche Pastry Cream on top of each pastry. Top each with another piece of pastry. Pipe another layer of Crème Fraîche Pastry Cream on top of each pastry. Repeat layers one more time. Top with dusted pastries. Cover and refrigerate until ready to serve.

INGREDIENTS
Brinjal small              250gm
Onions                         100gm
Green chillies              30gm
Chilli powder              15gm
Turmeric                      5gm
Oil                                  30ml
Curry leaves                 1bunch
Mustard seeds              15gm
Ginger garlic paste      15gm
Coriander                     1 bunch
Salt                                To taste
Asafoetida 3gm

FOR STUFFING
Peanuts                       50gm
Sesame seeds             25gm
Dry coconut               50gm
Dry red chillies         25gm
Coriander seeds       15gm
Cumin seeds             15gm

Method of preparation
1. Roast peanuts,sesame,dry coconut,dry red chillies,coriander ,cumin and make into a fine paste by adding little water.
2. Slit the brinjal and stuff with the above mixture.
3. Heat oil in vessel add mustard seeds,curry leaves & hing.
4. Add the sliced onions,green chillies.cook until golden brown.
5. Add ginger garlic paste and the rest of the stuffing.
6. Add red chilli powder,turmeric,salt.
7. Add the stuffed brinjals and cook over very low flame until soft.
8. Garnish with chopped coriander.

INGREDIENTS

1.Cheese 200 gm
2.Cream 60 ml
3.Smoked salmon 400 gm
4.Parsley, finely chopped 30 gm
5.Chives, finely chopped 30 gm
6.Thyme, finely chopped 25 gm
7. Salt to taste
8. Olives black 60 gm
9. Garlic, chopped 60 gm
10. Onion chopped 120 gm
11.Raisins 40gm
12. White pepper 20 gm
13.Lettuce 2 bunch

Method

1. Mix the cream and Cheese. Combine the parsley, chives and thyme and pepper in a small bowl with a wooden spoon until smooth.
2. Lay out the salmon slices and spread a thin layer of cream cheese mixture onto each.
3. Carefully roll up into spirals, cutting the rolls in half if long.
4. Dip one end of each salmon roll into the herb mixture and arrange on a serving platter herb-side up. Serve at room temperature.