PREPARATION TIME: 15 - 20 Minutes
INGREDIENTS
SIL Baked Beans - 1 cup.
SIL Red Chilli Villi Sauce - 2 tablespoon.
Bread - 12 slices Butter - 3 tablespoon.
Onion - 1 small chopped.
Tomato - 1 small chopped.
Boiled potato - 1 small chopped.
Green chillies - 1-2 chopped finely.
Grated cheese - 1/2 cup.
Salt - to taste.
Pepper - to taste.
Tomato sauce - 2 tablespoon
Ingridients for White sauce:
Milk - 1 cup.
Amul butter - 1 tablespoon.
White flour (maida) - 1 tablespoon
METHOD
Prepare white sauce by heating 1 tablespoon butter in a pan.
Add white flour (maida) and fry it lightly. Add milk. Stir it till it becomes thick like sauce.
Add chopped onion, tomato, potatoes, green chillies, Sil baked beans, half cheese, salt and pepper.
Lightly toast the bread slices. Apply butter on one side only.
Spread the white sauce and vegetable mixture on the buttered side.
Put the remaining grated cheese on top.
Sprinkle tomato and Sil chilli villi sauce and bake at 350 degree F or 160 degree C for ten minutes or till cheese melts.
Serve hot.
Monday, August 6, 2007
VEGETABLE NOODLES
PREPARATION TIME: 10 Minutes
INGREDIENTS
SIL Soya sauce
Noodle packet
French beans
Two carrots
Onions
Salt to taste
Oil
METHOD
Boil the Noodles in boiling water.
Cut the vegetables in long sleek pieces.
Fry the vegetables in oil.
Mix vegetables and noodles, put salt and SIL soya sauce.
Noodles are ready.
Serve Hot.
INGREDIENTS
SIL Soya sauce
Noodle packet
French beans
Two carrots
Onions
Salt to taste
Oil
METHOD
Boil the Noodles in boiling water.
Cut the vegetables in long sleek pieces.
Fry the vegetables in oil.
Mix vegetables and noodles, put salt and SIL soya sauce.
Noodles are ready.
Serve Hot.
Beetroot Salad with Orange Dressing
Beetroot Salad with Orange Dressing :
Serves 4
Preperation Time 10 Minutes
Contents
Green Vegetables
Ingredients
600 gms of beetroots
¼ tspn of white pepper powder
¼ cup of orange juice
¼ tspn of mustard powder
1 tblspn of salad oil
½ tspn of orange rind
Salt to taste
¼ cup of spring onion rings
Recipe
Boil the beetroots. When cool, peel and dice them into half-inch cubes. Chill them.
Mix orange juice, oil, salt, pepper, mustard powder and orange rind in a bowl and whisk till the mixture is homogeneous. Pour the dressing over the beetroot pieces and garnish with rings of spring onion.
Serves 4
Preperation Time 10 Minutes
Contents
Green Vegetables
Ingredients
600 gms of beetroots
¼ tspn of white pepper powder
¼ cup of orange juice
¼ tspn of mustard powder
1 tblspn of salad oil
½ tspn of orange rind
Salt to taste
¼ cup of spring onion rings
Recipe
Boil the beetroots. When cool, peel and dice them into half-inch cubes. Chill them.
Mix orange juice, oil, salt, pepper, mustard powder and orange rind in a bowl and whisk till the mixture is homogeneous. Pour the dressing over the beetroot pieces and garnish with rings of spring onion.
Vegetable Items
Carrot and Coriander Soup :
Serves 5
Preperation Time 20 Minutes
Contents
Green Vegetables
Ingredients
650 gms of carrots
2 bay leaves
1 medium sized onion
1 tspn of peppercorn
6-8 cloves of garlic1
200 mls of water
1 packed cup of green coriander
½ tspn of white pepper powder
2 tblspns of butterSalt to taste
Recipe
Wash, peel and roughly chop carrots. Peel and chop onion and garlic. Wash and finely chop fresh coriander leaves and reserve the stems.
Heat butter in a pan, add bay leaves, peppercorns, onions and garlic and fry for two minutes. Add carrots, coriander stems and water and bring to a boil. When carrots are completely cooked, remove them and put in a blender to make a fine puree.
Reduce the stock slightly by boiling and strain. Take the puree in a pan and add strained stock to reach the desired consistency. Bring to a boil again. Add white pepper powder dissolved in a little water. Add salt to taste. Stir in finely chopped fresh coriander leaves.
Serve piping hot.
Fresh Vegetable Soup:
Serves 5
Preperation Time 15 Minutes
Contents
Green Vegetables
Ingredients
2 large carrots, peeled and chopped
1 large potato, peeled and chopped
4 oz (100 g) cabbage, shredded
2 oz (50 g) peas
2 oz (50 g) sweetcorn (optional)
1 large onion, chopped
2 pints (1 litre) water
1 vegetable stock cube
Freshly ground black
Recipe
Place all the vegetables in a large pan with the water. Cover and bring to a boil. Add the stock cube and simmer for 1 hour. Add a generous sprinkling of black pepper to taste. Allow to cool, then place in a food processor or liquidizer on high speed
Serves 5
Preperation Time 20 Minutes
Contents
Green Vegetables
Ingredients
650 gms of carrots
2 bay leaves
1 medium sized onion
1 tspn of peppercorn
6-8 cloves of garlic1
200 mls of water
1 packed cup of green coriander
½ tspn of white pepper powder
2 tblspns of butterSalt to taste
Recipe
Wash, peel and roughly chop carrots. Peel and chop onion and garlic. Wash and finely chop fresh coriander leaves and reserve the stems.
Heat butter in a pan, add bay leaves, peppercorns, onions and garlic and fry for two minutes. Add carrots, coriander stems and water and bring to a boil. When carrots are completely cooked, remove them and put in a blender to make a fine puree.
Reduce the stock slightly by boiling and strain. Take the puree in a pan and add strained stock to reach the desired consistency. Bring to a boil again. Add white pepper powder dissolved in a little water. Add salt to taste. Stir in finely chopped fresh coriander leaves.
Serve piping hot.
Fresh Vegetable Soup:
Serves 5
Preperation Time 15 Minutes
Contents
Green Vegetables
Ingredients
2 large carrots, peeled and chopped
1 large potato, peeled and chopped
4 oz (100 g) cabbage, shredded
2 oz (50 g) peas
2 oz (50 g) sweetcorn (optional)
1 large onion, chopped
2 pints (1 litre) water
1 vegetable stock cube
Freshly ground black
Recipe
Place all the vegetables in a large pan with the water. Cover and bring to a boil. Add the stock cube and simmer for 1 hour. Add a generous sprinkling of black pepper to taste. Allow to cool, then place in a food processor or liquidizer on high speed
GARLIC CHUTNEY
INGREDIENTS
4 Garlic pods
20 Red chillies,
roasted 2 Cups grated coconut
4tsp Ghee
A little tamarind
Salt to taste
METHOD
1. Sauté ´he garlic in a little ghee.
2. Do the same with the coconut and then grind it with the red chillies and tamarind pulp.
3. Add the garlic and salt and grind once again to a smooth paste.
4 Garlic pods
20 Red chillies,
roasted 2 Cups grated coconut
4tsp Ghee
A little tamarind
Salt to taste
METHOD
1. Sauté ´he garlic in a little ghee.
2. Do the same with the coconut and then grind it with the red chillies and tamarind pulp.
3. Add the garlic and salt and grind once again to a smooth paste.
Butter Chicken
Butter Chicken
Preperation Time 1 Hour
Contents
Chicken
Ingredients
1 Tandoori Chicken - cut into
8 pieces1 onion - grated
1 tsp ginger paste
1 tsp garlic paste
3/4 cup tomato puree
1/2 tsp chilli powder
2-3 green chillies - finely chopped
100 gms butter
salt to taste
200 gms creama few green coriander leaves - finely chopped
Recipe
1. Melt butter in frying pan. Add the grated onions & fry until golden brown.
2. Add the ginger & garlic pastes. Fry for a minute & add the tomato puree.
3. Add the chopped green chillies, coriander leaves, salt and the chilli powder. Fry for 2-3 minutes.
4. Turn heat to low & add the cream stirring constantly. Do not let it boil. Cook for a minute & turn off the heat.
5. Arrange tandoori chicken pieces in an ovenproof dish. Pour the sauce on it.
6. Heat in a preheated oven at 180C/350F fro 20 minutes Serve hot.
Preperation Time 1 Hour
Contents
Chicken
Ingredients
1 Tandoori Chicken - cut into
8 pieces1 onion - grated
1 tsp ginger paste
1 tsp garlic paste
3/4 cup tomato puree
1/2 tsp chilli powder
2-3 green chillies - finely chopped
100 gms butter
salt to taste
200 gms creama few green coriander leaves - finely chopped
Recipe
1. Melt butter in frying pan. Add the grated onions & fry until golden brown.
2. Add the ginger & garlic pastes. Fry for a minute & add the tomato puree.
3. Add the chopped green chillies, coriander leaves, salt and the chilli powder. Fry for 2-3 minutes.
4. Turn heat to low & add the cream stirring constantly. Do not let it boil. Cook for a minute & turn off the heat.
5. Arrange tandoori chicken pieces in an ovenproof dish. Pour the sauce on it.
6. Heat in a preheated oven at 180C/350F fro 20 minutes Serve hot.
Tandoori Chicken
Tandoori Chicken
Serves 4
Preperation Time 30 minutes
Contents
Chicken
Ingredients
1 (800 gms) of chicken
1 tspn of kashmiri red chilli powder
1 tblspn of lemon juice
Salt to taste
For Marination
200 gms of yogurt
1 tspn of kashmiri red chilli powder
Salt to taste
2 tblspns of ginger paste
2 tblspns of garlic paste
2 tblspns of lemon juice
½ tspn of garam masala powder
2 tblspns of mustard oil
For basting of butter
½ tspn of chaat masala
For garnishing
Onion rings and lemon wedges
Recipe
Skin, wash and clean the chicken. Make incisions with a sharp knife on breast and leg pieces.
Apply a mixture of kashmiri red chilli powder, lemon juice and salt to the chicken and keep it aside for half an hour.
Remove whey of yogurt by hanging it in a muslin cloth for fifteen to twenty minutes. Mix Kashmiri red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil to the yogurt.
Apply this marinade onto the chicken pieces and refrigerate for three to four hours.
Put the chicken onto the skewers and cook in a moderately hot tandoor or a pre-heated oven (200 degrees Celsius) for ten to twelve minutes or until almost done. Baste it with butter and cook for another four minutes.
Sprinkle chaat masala powder and serve with four onion rings and lemon wedges.
Chef’s Tip : To make Chicken tikka, use boneless chicken pieces cut into 1 ½” cubes and proceed same as Tandoori chicken
Serves 4
Preperation Time 30 minutes
Contents
Chicken
Ingredients
1 (800 gms) of chicken
1 tspn of kashmiri red chilli powder
1 tblspn of lemon juice
Salt to taste
For Marination
200 gms of yogurt
1 tspn of kashmiri red chilli powder
Salt to taste
2 tblspns of ginger paste
2 tblspns of garlic paste
2 tblspns of lemon juice
½ tspn of garam masala powder
2 tblspns of mustard oil
For basting of butter
½ tspn of chaat masala
For garnishing
Onion rings and lemon wedges
Recipe
Skin, wash and clean the chicken. Make incisions with a sharp knife on breast and leg pieces.
Apply a mixture of kashmiri red chilli powder, lemon juice and salt to the chicken and keep it aside for half an hour.
Remove whey of yogurt by hanging it in a muslin cloth for fifteen to twenty minutes. Mix Kashmiri red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil to the yogurt.
Apply this marinade onto the chicken pieces and refrigerate for three to four hours.
Put the chicken onto the skewers and cook in a moderately hot tandoor or a pre-heated oven (200 degrees Celsius) for ten to twelve minutes or until almost done. Baste it with butter and cook for another four minutes.
Sprinkle chaat masala powder and serve with four onion rings and lemon wedges.
Chef’s Tip : To make Chicken tikka, use boneless chicken pieces cut into 1 ½” cubes and proceed same as Tandoori chicken
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