Parsley Fish

Parsley Fish

Preparation Time: 40 min

Serves: 4-5

Ingredients:

1.    Fish fillets:  85 gms.

2.    Plain flour  : 3 tbsps.

3.    Lemon juice:  2 nos.

4.    Black pepper, ground : As required

5.    Parsley, chopped  : 2 tbsps.

6.    Lemon wedges for garnish : As required

7.    Parsley sprigs : As required

8.    Unsalted butter:  175 gms.

9.    Salt:  As required

  Method:

1.  Mix the salt and pepper with the flour, coat the fish lightly with the flour and set

     aside.

2. Heat 115 gms butter in a frying pan and then add the fish fillets in batches and

    cook over moderate heat.

3. Remove the fish fillets from the pan when crisp and transfer to warm plates.

4. Add the remaining butter in the pan and heat until golden brown, stir in lemon

    and parsley and immediately pour over the fish fillets.

5. Garnish with parsley and lemon wedges and serve hot.

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Mushroom And Chicken Soup

Mushroom And Chicken Soup

Ingredients:

1.    Garlic, chopped 2 flakes.

2.    Coriander 4 sprigs.

3.    Black pepper, crushed 1½ tsp.

4.    Chicken stock 1 liter

5.    Black mushrooms soaked in

6.    water for 20 minutes: 5 nos.

7.    Fish sauce 1 tbsp.

8.    Chicken, cut into strips 115 gms.

9.    Spring onions, thinly sliced 55 gms.

10. Coriander, for garnish As required

11. Salt To taste

Method:

1.With a pestle pound or mix garlic, coriander and peppercorns to a paste.

2.In a wok heat oil, add the paste and stir for a minute.

3.Add the stock, mushrooms and fish sauce, simmer for 5 minutes.

4.Then add the chicken pieces and cook gently over a low flame.

5.Sprinkle the spring onions on top and garnish with coriander sprigs.

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Lemon grass and prawns soup

Lemon grass and prawns soup

Preparation Time: 30 min

Serves : 5-6

Ingredients:

1.    Prawns large 200 gms.

2.    Fish stock 625 ml.

     3. Lemon grass(chopped) 2 stalks

     4. Lemon juice 3 tbsps.

     5. Vegetable oil 2 tsps.

     6. Kaffir lime leaves(chopped) 3 nos.

     7. Fish sauce 1 tbsp.

     8. Fresh red chili ½ no.

     9. Green chili ½ no.

   10. Palm sugar or

   11. brown sugar(crushed): ½ tsp.

   12. Coriander leaves for Garnishing

Method:

1. Peel prawns and remove dark veins ;keep aside.

2. Deseed the chilies and thinly slice them.

3. In a pan heat oil, add prawn shells and stir till it changes color. Add fish stock

   and bring to boil and simmer for 15 mins.

4. Strain the stock and return to pan and discard the shell.

5. Add lemon grass, lime juice, chilies and sugar to the stock and simmer for 2

   mins.

6. Add prawns and cook on low heat till it is cooked.

7. Serve in warm bowls topped with coriander.

Fmet

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Lemon Chicken

Lemon Chicken

Preparation Time: 40 min

Serves: 4-5

Ingredients:

1.    Chicken, quarters : 1kg.

2.    Button onions : 16 nos.

3.    Chicken stock : 250 ml.

4.    Button mushrooms,

           Quartered: 12 nos.

5.    Egg yolks, beaten : 2 nos.

6.    Lemon juice : 1/2 no.

7.    Fresh parsley, chopped : As required

8.    Black pepper, ground : As required

9.    Butter : 55 gms.

10. Salt : As required

Directions:

1.  Heat butter in a large pan, add chicken pieces, onions and cook for 10 minutes,

     until chicken is browned.

2. Remove onions with a slotted spoon and set aside.

3. Add the stock, wine, salt and pepper, bring to a boil, cover and simmer for 20

    minutes.

4. Return the onions to the pan and cook for 20 minutes.

5. Add the mushrooms and cook for another 10 minutes.

6. With a slotted spoon transfer the chicken and vegetables to a warm plate.

7. Boil the chicken liquid until reduced to 1/3 quantity.

8. Remove a cup full of liquid, cool and then stir into the egg yolk.

9. Then stir this egg mixture into the pan with the liquid and stir gently till it

    thickens.

10. Stir in the lemon juice and put in the chicken and vegetables and mix well with

     the sauce.

11. Garnish with parsley and serve.

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Italian Firenze

Italian Firenze

Preparation Time: 30 min

Serves: 5-6

Ingredients:

1.    Capsicum quarters:  1/2 cup

2.    Onion quarters : 1/2 cup

3.    Mushroom sliced : 1/4 cup

4.    Carrot sliced : 1/2 cup

5.    Yellow zucchini sliced : 1/2 cup

6.    Tomatoes quarters : 1/2 cup

7.    Cauliflower florets : 1/2 cup

8.    Eggplant sliced : 1/2 cup

9.    Brussels sprouts:  4-5 nos.

10.  Olive oil : 1 tbsp.

11. Walnut : 40 gms.

12. Saffron:  A pinch

13. Cream : 1/2 cup

14. Salt To taste

Method:

 1.  Heat olive oil in a pan, stir fry onions, capsicum and mushrooms.

2.  Add par boiled carrots, cauliflower and Brussels sprouts.

3.  Deep fry sliced eggplant and add to this.

4.  Stir in par boiled yellow zucchini and season with salt.

5.  Add fresh cream and saffron. Add walnut pieces and finally stir in seedless

     tomato quarters.

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Eggplant Spaghetti

Eggplant  Spaghetti

Preparation Time: 30 min

Serves: 4-5

Ingredients:

 1.    Spaghetti : 1 pkt.

2.    Eggplant : 200 gms.

3.    Blanched tomatoes : 4 nos.

4.    Chopped garlic : 1 tbsp.

5.    Crushed black pepper:  1/2 tsp.

6.    Grated cheese : 1/2 cup

7.    Oil :  2 tbsps.

8.    Capsicum : 1 no.

9.    Crushed dry red chili : 1 tsp.

    10. Parsley : 1 sprig

    11. Salt To taste

Method:

 1. Boil spaghetti in a large vessel in plenty of salted water till it is almost cooked.

 2. Peel eggplant and dice them into small pieces and discard pieces with too

    many seeds.

3.  Heat oil in a pan, add crushed garlic, sauté for half a minute and add diced

    Egg plant. Cook for ten minutes on slow flame.

4.  Add tomatoes and sliced capsicum. Stir fry for five minutes and season with

    salt, black pepper and crushed red chilies.

5.  Stir in cooked spaghetti. Mix well and finish with grated cheese and chopped

    parsley.

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Corn Delight

Corn Delight
Preparation Time: 20 min

Serves: 4-5

Ingredients:

1.     Corn kernels : 350 gms.

2.    Green curry paste : 1 tbsp.

3.    Flour(maida):  2 tbsps.

4.    Rice flour : 3 tbsps.

5.    Spring onions(chopped) : 3 nos.

6.    Egg(beaten) : 1 .

7.    Fish sauce:  2 tsps.

8.    Oil for frying

9.    Salt to taste

  Directions:

1.  Place the corn in a blender, add rice flour, flour, spring onions, egg and fish

     sauce and blend till corn is slightly broken.

2. Season with salt and mix well. Make about 16 balls.

3. Heat oil and deep fry the balls till golden.

4. sServe hot with Dipping sauce.

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Braised Chicken | How to Make a Braised Chicken

Preparation Time: 30 min

Serves: 4-5

Ingredients:

1.    Chicken : 1.5 kg.

2.    Onion, halved:  1 no.

3.    Cloves:  2 no.

4.    Streaky bacon, chopped

          (optional): 115 gms.

5.    Vegetable stock or water : 1 liter.

6.    Black pepper, ground : As required

7.    Celery sticks, quartered : 4 nos.

     8.Carrots, quartered : 4 nos.

     9. Turnips, quartered:  4 nos.

   10. Small leeks : 12 nos.

   11. Bay leaves to Garnish:  As required

   12. Salt As required

  Method:

1. Put the chicken in a large dish and pierce 1 clove in each onion half.

2. Add the onion halves in the dish with the bacon.

3. Add enough stock to cover and bring to a boil.

4. Add salt and pepper, skim the scum from the surface, cover and simmer for 1

    hour.

5. Add the celery, carrots and turnips, cover and cook for 30 minutes.

6. Add the leeks and cook for another 15 minutes, until the chicken and

    vegetables are tender.

7. Transfer the chicken and vegetables to a serving plate.

8. Boil the left over liquid juice till it forms a thick sauce.

9. Pour this sauce over the chicken and the vegetables and garnish with bay

   leaves.

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Barbequed Chicken

Barbequed Chicken

Ingredients:

1.    Red Chilies, seeded and

Sliced: 4 nos

2.    Garlic cloves, chopped:  2 nos.

3.    Small Onions : 5 nos.

4.    Brown sugar, crushed:  2 tsps.

5.    Coconut cream:  ½ cup.

6.    Fish Sauce : 2 tsp.

7.    Tamarind Water : 1 tbsp.

8.    Chicken Breast, boneless:  4 nos.

9.    Basil leaves, to garnish : As required

10. Coriander leaves,to garnish:  As required

11. Salt : As required

Directions:

1. Grind chilies, garlic and onion to a paste.

2. Add sugar, coconut cream, fish sauce, tamarind water, salt and stir

    continuously.

3. Using a sharp knife, cut 4 slashes in chicken breast.

4. Place chicken in a shallow dish and pour over spice mixture.

5. Turn to coat, cover dish and set aside for 1 hour.

6. Preheat grill and place chicken on a piece of foil and grill for about 4 minutes a

    side, basting occasionally, until cooked thoroughly.

7. Garnish with basil or coriander leaves.

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Baked Lamb

Baked Lamb

Ingredients:

1.    Mutton leg: 2 kg.

2.    Garlic : 4 cloves.

3.    Black pepper, ground : As required

4.    Potatoes, sliced:  1 kg.

5.    Onion, sliced:, 1 no.

6.    Bay leaf  : 1 no.

7.    Thyme : 2 sprigs.

8.    Vegetable or chicken stock : 300 ml.

9.    Black pepper, ground : As required

10. Butter : 40 gms.

11. Olive oil for greasing : As required

12. Salt : As required

Method:

1.  Cut small incisions in the mutton and insert thinly sliced pieces of 2 garlic

     cloves into the incisions.

2. Pre-heat the oven and grease a baking dish with 15 gms butter.

3. Crush remaining garlic, arrange the potatoes, onions, garlic, herbs, salt and

    pepper in the buttered dish.

4. Add enough stock to just cover, dot with remaining butter, cover with foil and

    bake in the oven for 1 hour.

5. Grease a heavy frying pan with a little oil, add the mutton and cook quickly until

    browned all over.

6. Put the lamb on top of the potatoes and cover with a foil and bake for 1 1/2

    hours.

7. Remove the foil and bake open just 15 minutes before the cooking time so that

    it browns well.

8. Slice the mutton, garnish with parsley leaves and serve hot with potatoes.

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Arrabiata Spaghetti

Arrabiata Spaghetti

Preparation Time:  30 min

Serves: 5-6

Ingredients:

1.    Spaghetti : 500 gms.

2.    Crushed garlic : 2 tbsps.

3.    Sliced onion : 1/2 cup

4.    Blanched tomatoes : 5 nos.

5.    Crushed dry red chilies : 2 tbsps.

6.    Olive oil:  2 tbsps.

7.    Chopped parsley: 1 tbsp.

8.    Salt To taste

Directions:

1.  Cook spaghetti in plenty of salted boiling water, drain and keep aside.

2.  Heat oil in a pan, add crushed garlic and cook until light brown.

3.  Add sliced onions, cook until onions are transparent and then add chopped,

     blanched and deseeded tomatoes.

4. Cook for about 5 minutes on a slow flame, then add salt, crushed red chilies

    and chopped parsley.

5. Pour the sauce over cooked spaghetti and garnish with grated parmesan

    cheese.

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