Egg salad sandwhich

TIME Total Time: 5 mins

INGREDIENTS
8 (1/2-inch-thick) slices pain au levain or other hard country bread (about 1/2 a loaf),
toasted 12 stalks grilled asparagus
8 grilled scallions,
cut in half crosswise 3/4 cup
Egg Salad Gribiche 4 slices cooked bacon,
crumbled

INSTRUCTIONS

Top 4 slices of bread each with 3 stalks of asparagus and 4 scallion halves (trim the length of asparagus and scallions as needed). Spoon 3 tablespoons of Egg Salad Gribiche over the vegetables, and sprinkle crumbled bacon over the sauce. Top with remaining slices of bread and serve. Beverage pairing: Weingut Johann Donabaum Bergterrassen Federspiel Riesling, Austria. Vegetables, creamy egg salad, and bacon—not too many wines can bring that all together, except for Riesling. This one, from Austria, has enough cool-climate edginess to handle the asparagus and scallions, along with a little mineral smokiness to pick up the bacon and enough body to stand up to the egg salad.

PUMPKIN AND TOMATO SOUP

Creamy, nourishing soup…excellent way to present pumpkin! Preparation Time : 10-15 minutes Cooking Time : 10-15 minutes

Ingredients

Red pumpkin (bhopla/kaddu), peeled and sliced 900 grams Tomatoes, cut into roundels 5-6 medium Olive oil 2 tablespoons Onion , quartered 2 small Garlic, peeled 5-6 cloves Salt to taste White pepper powder 1/2 teaspoon Fresh cream 1/2 cup

Method

Heat olive oil in a pan. Add pumpkin, onion and garlic. Stir and sauté for a couple of minutes. Add salt and stir. Once the vegetables are well roasted puree them in a blender along with tomatoes and sufficient water to make a smooth puree. Transfer the puree into a pan and heat. Add white pepper powder and mix. Cook for eight to ten minutes. Pass the mixture through a soup strainer and reheat the soup. Add cream and serve piping hot.

MUSHROOM CAPPUCCIO SOUP

A tasty mushroom soup with some milk and vegetable stock. Preparation Time : 10 minutes Cooking Time : 10-15 minutes

Ingredients

Mushrooms 15 large Butter 1 tablespoon Bay leaf 1 Onion , chopped 1 small Garlic, chopped 4-6 cloves Vegetable stock 4 cups Salt to taste White pepper powder 1/4 teaspoon Cream 3/4 cup Milk, chilled 2 cups Cinnamon powder 1 teaspoon

Method

Clean, wash and thickly slice mushrooms. Melt butter in a heavy bottom pan, add bay leaf, onion and garlic and sauté for two to three minutes or till onion becomes translucent. Add mushrooms and sauté for a minute. Add one cup of vegetable stock and cook for five more minutes. Remove from heat and cool. Remove bay leaf. Make puree of the cooked mushrooms. Add the remaining vegetable stock to it. Return to heat and bring it to a boil, add salt and white pepper powder and simmer the soup for two to three minutes. Add the cream and remove from heat. Place soup in individual cups. In a chilled bowl take the chilled milk and beat it with a fork. This will develop froth in it which can be collected with a ladle and placed on the hot mushroom soup giving it a cappuccino affect. Sprinkle cinnamon powder and serve.

Lamb trotter soup

Preparation Time : 18 minutes

Cooking Time : 6 hours 15 minutes

Ingredients

Lamb trotters (paya)	8-12
Turmeric powder	1/2 teaspoon
Salt	to taste
Tomato	1 medium
Sambhar onions	10
Ginger	1 inch piece
Garlic	4-6 cloves
Green chillies	2
Fresh coriander leaves	1/2 bunch
Curry leaves	10-12 leaves
Coconut, scraped	1/2 cup
Star anise	2
Bay leaves	2
Cinnamon	1 inch stick
Asafoetida	1/4 teaspoon
Sesame oil (til oil)	4 tablespoons
Lemon juice	1 tablespoon
Masala powder
Whole dry red chillies	4
Fennel seeds (saunf)	1 tablespoon
Cumin seeds	1 teaspoon
Coriander seeds	1 tablespoon
Black peppercorns	1/2 teaspoon

Method

Scrub, clean and wash trotters thoroughly and drain. Boil the trotters in sufficient water with one fourth teaspoon turmeric powder, salt. Blanch the trotters over rapid heat for five minutes, remove and wash. This will remove the dirt from the trotters. Peel and wash sambar onions. Wash and roughly chop tomatoes. Peel and chop ginger and garlic together roughly. Remove stems, wash and slit green chillies. Clean, wash and finely chop coriander and curry leaves. Grind scraped coconut in one-cup warm water, squeeze and extract thick coconut milk and reserve. Dry roast masala items and pound to a coarse powder Heat oil in a vessel add star anise, bay leaves, cinnamon and fry till the flavor is released. Add the trotters and sauté till light brown. Add ginger, garlic, sambar onions, green chillies and curry leaves. Keep stirring. Sprinkle the masala powder, remaining turmeric powder and asafoetida and continue cooking. Add the chopped tomatoes, chopped fresh coriander, salt and about two liters water. Bring to a boil, reduce heat and simmer for at least four to six hours. The soup quantity should have reduced by half by now. Remove the trotters carefully and keep aside. Strain the soup, pressing the residue to extract all the flavors. Reheat the soup, add coconut milk, check seasoning and serve piping hot poured over the trotters with a lemon wedge.

Chicken Sandwich

Ingredient

1/4 cup white vinegar

1/2 tbs salt

1/2 tbs pepper

1 1/14 cup mayonnaise

1 1/4 cup sour cream

6 cups celery (usually 4 stocks-just unit it looks like enough)

3-4 cups green onion (about 1 small bunch)

Cooked chicken (6 half skinless/boneless breasts. Bake, shredded)

Method:

*Mix vinegar, salt, pepper, mayonnaise and sour cream together.

*Mix celery, green onion and chicken in separate bowl. Mix all ingredients together and taste. Let set overnight for best flavor

Cheese roll

INGREDIENTS :

400 gms paneer

1 small capsicum-chopped

1 cup dahi

2 tbsp finely chopped coriander leaves

half tsp-- cumin powder, garam masala powder, chaat masala

1tsp-- red chilli powder , salt , ginger-garlic paste

quarter tsp black salt , turmeric .

MIX all the ingredients in a bowl along with chopped capsicums. Leave it in the fridge for 15 mts.

FOR THE CHUTNEY---

Half cup pudina ( chopped mint plant)

half cup green coriander ( chopped )

2 green chiilies

half onion ( chopped)

3 flakes of garlic

1 cup hanged curd

1tsp oil

1tsp lemon juice

salt to taste

a pinch of black salt

quarter tsp roasted jeera / cumin powder.

Method:

For the chutney...grind all the ingredients together . Mix it with beaten curd and set aside.

NOW heat a tsp of oil in a kadai , add marinated paneer and capsicum .Cook on a low heat till nicely done.Cool it properly before using it in the squares.

To make the squares....Cut the rotis into two pieces .Spread rotis on a platter and drop the filling in the centre. Add some butter or desi ghee .Sprinkle hot chutney over it. Add some onion rings over it and fold it like an envelope.
Heat tawa , add a spoonful of ghee and shallow fry the envelopes one by one...fry till they are nice and crisp. Serve hot.

Veg biryani

Veg biryani ( vegetarian rice)

Ingredient

1 1/2 c uncooked long grain rice

3 pinches of saffron

2 onions sliced

12 cashew nuts broken into halves

2 tbsp raisins

3 tomatoes finely chopped

1/4 c yogurt

1 1/2 c mixed boiled vegetables (capsicum, cauliflower, carrots, potatoes,
green peas)

1 tbsp chopped coriander

3 tbsp chopped mint leaves

a little milk

4 tbsp ghee

2 tbsp butter

salt to taste

To be ground in to a paste:

6 cloves garlic

1 inch piece ginger

3 cardamoms

4 green chillies

3 cloves

1 tbsp poppy seeds

2 sticks cinnamon

1 tbsp coriander powder

1/2 tsp turmeric powder

1/2 tsp chili powder

2 onions

Method:


Boil the rice in salted water. Each grain of the cooked rice should be separate. Drain and cool. Soak saffron in little hot milk and rub until it dissolves. Heat the ghee and fry the onions until brown and crisp. Remove the onions and in the same ghee, add the cashewnuts and raisins and fry for a few seconds. Remove and keep aside for garnish.

In the same ghee, add the ground paste and fry for 3 to 4 minutes. Add the tomatoes and fry again for 2 to 3 minutes. Add the yoghurt and fry till liquid evaporates a bit. Add the boiled vegetables, mint, coriander and cook for a while.

Grease a baking dish. Spread half the vegetables on it. Layer half the rice on it. Sprinkle, half the saffron liquid, half the onions, half the fried nuts. Repeat with the remaining vegetables, rice, saffron and nuts. Dot with butter. Cover and bake in a hot oven at 200C for about 15 minutes. Alternatively, layer in a pan with a very tight lid and keep on a very slow flame for 10 minutes. Serve hot with raita.

CELESTIAL VEGETABLE SOUP

A colorful vegetable soup preparation Preparation Time : 5 minutes Cooking Time : 10 minutes

Ingredients

Carrot, cubed 1 medium Green peas, shelled 1/2 cup Vegetable stock 3 cups Cornflour/ corn starch 2 tablespoons Oil 1 tablespoon Green capsicum, cubed 1 medium Mushrooms, quartered 8-10 Corn niblets 2 tablespoons Salt to taste Sugar a pinch Whole dry red chillies, crushed 1/2 teaspoon

Method

Boil carrot and green peas in vegetable stock for two to three minutes. Set aside. Dissolve cornflour in half a cup of water. Heat oil, add capsicum and mushrooms and cook for two to three minutes on high heat. Add warm vegetable stock along with carrot, green peas and sweet corn niblets. Bring to a boil. Add salt to taste, sugar and crushed red chillies. Add blended cornflour, stirring continuously. Cook on high heat for one minute. Serve piping hot.

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CARROT-AND-ALMOND-SOUP

The colour of carrot and the richness of almonds make this soup extra special Preparation Time : 10 minutes Cooking Time : 10 minutes

Ingredients

Carrots, chopped 4 medium Almonds 12-15 Olive oil 2 teaspoons Leeks, chopped 1 medium Onion , chopped 1 medium Fresh bread crumbs 2 tablespoons Salt to taste Black pepper powder 1/4 teaspoon

Method

Heat olive oil in a large saucepan over medium heat. Add leek, onion, carrots and ten to twelve almonds. Cook for a minute. Add salt, pepper, fresh bread crumbs and mix. Add four cups of water and boil for ten minutes.Strain. Grind the vegetables in a mixer with chilled water (in case the vegetables are hot). Sliver the remaining almonds. Boil the strained liquor. Add the pureed vegetables and stir to mix well. Simmer for five minutes and serve piping hot garnished with almond slivers.

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Tip

* Refrigerate mushrooms and eggplant in paper rather than plastic bags to keep them from developing soft, slimy spots.

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Egg nest

Medley of vegetables wrapped in a delicate egg net Preparation Time : 20 minutes Cooking Time : 20 minutes

Ingredients

Eggs 2 Coriander roots, chopped 1 tablespoon Garlic, chopped 1 clove Fresh red chillies, roughly chopped 3 Salt to taste Black peppercorns, crushed 6-7 Oil 4 tablespoons Onion , roughly chopped 1 medium Red capsicum, 1/2 inch pieces 1 medium Yellow capsicum, 1/2 inch pieces 1 medium Green capsicum, 1/2 inch pieces 1 medium Mushrooms, chopped 5-6

Method

Crush coriander roots, garlic, fresh red chillies, salt and crushed peppercorns in a mortar with a pestle. Break eggs in a bowl and whisk lightly. Heat two tablespoons oil in a pan. Add the crushed mixture and sauté. Add onion and the three coloured capsicums, mushrooms and salt and cook for two to three minutes. Set aside and keep warm. Heat a little oil in another pan. Make a cone with gateway paper with a very small hole in the pointed end. Pour the eggs into this cone and move it above the surface of the pan so that a trail of egg flows into it and sets in threads. Keep moving the cone to make three to four crisscross layers of threads. Using a spatula, transfer the nest onto an absorbent paper and make more nests similarly. Place the nests on a flat surface, place some of the mixed vegetables over each and fold the sides over. Serve immediately.

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Tip

* When using only a part of a cucumber, tomato, place the remainder, unpeeled and cut side down, on a flat, opaque plate (clear glass exposes the food to light). This technique not only preserves the food but also saves on storage wraps.

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PASTA CUTLET

Delightful cutlets made out of Spaghetti. Preparation Time : 20-25 minutes Cooking Time : 15-20 minutes

Ingredients

Spaghetti 250 grams Milk 2 cups Refined flour (maida) 2 tablespoons Butter 2 tablespoons Black pepper powder 1/2 teaspoon Salt to taste Mustard powder 1/4 teaspoon Cheese, grated 1/2 cup Fresh bread crumbs as required

Method

Boil five cups of water with half a teaspoon of salt and one teaspoon oil. Add spaghetti and cook till al-dente. Refresh in cold water, drain and spread on a plate to cool. To prepare white sauce, heat butter, add refined flour and sauté for a couple of minutes. Gradually add milk, stirring all the while to avoid lumps. Add salt, pepper and mustard powder and stir to mix well. Take the pan off the heat and add grated cheese and mix well. When the white sauce cools a little, add boiled spaghetti and mix. Add fresh breadcrumbs as required to get dough consistency. Heat sufficient oil in a deep pan. Shape the dough into marble sized balls, press slightly and deep fry till light golden. Drain onto an absorbent paper and serve hot with a sauce of your choice.

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Tip

* To keep Cheddar, Swiss and other firm cheeses from drying, rub soft butter over the cut surfaces, wrap in plastic food wrap and store in the refrigerator.

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PASTA IN RED PEPPER SAUCE

Fusilli pasta cooked in red pepper sauce Preparation Time : 20-25 minutes Cooking Time : 20-25 minutes

Ingredients

Fusilli 1 cup Red pepper 1 medium Carrot 1 medium Onion 1 medium Garlic 4-5 cloves Olive oil 4 tablespoons Salt to taste Tomato puree 1/2 cup Black pepper powder 1/4 teaspoon Fresh cream 1/4 cup Basil leaves, dried 1/2 teaspoon Fresh parsley a few sprigs

Method

Wash pepper and carrot. De-seed pepper and cut into one-inch sized pieces. Peel carrot and slice thinly. Peel and wash onion and slice thinly. Peel and chop garlic. Place pepper, carrot and onion on a tray and sprinkle one tablespoon of olive oil and cook in the oven at 180 degree C for ten minutes. Boil sufficient water in a deep pan with salt. Add one tablespoon of oil and cook different coloured fusilli pasta in it till al dente. Drain and refresh in cold water. Add one tablespoon olive oil and mix. Remove the vegetables from the oven and blend with a little water in a mixer. Heat two tablespoons of olive oil in a pan and add chopped garlic, vegetable puree, tomato puree, salt, pepper powder and simmer for five minutes. Add boiled pasta and mix. Add fresh cream and mix. Add dried basil. Transfer onto a serving dish and garnish with fresh parsley and serve hot.

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Tip

* After buying fresh fish, place it in the refrigerator between self-sealing plastic bags filled with ice cubes. This will keep the fish from getting soggy.

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BADI PULAO

Spicy dal wadis in fragrant pulao(rice) Preparation Time : 30 minutes Cooking Time : 30 minutes

Ingredients

rice, soaked 1 cup Amritsari urad dal wadis, crushed (50 grams) 3 Ghee 3 tablespoons Turmeric powder 1/2 teaspoon Red chilli powder 1 1/2 teaspoons Coriander powder 2 teaspoons Roasted cumin powder 1 teaspoon Garam masala powder 1 teaspoon Salt to taste Fresh coriander leaves, chopped 4 tablespoons

Method

Heat ghee in a pan and saute badis until golden. Add rice and stir gently.Add turmeric powder, red chilli powder, coriander powder, roasted cumin powder and saute for a minute. Add two and a half cups of water and bring it to a boil. As it begins to boil, lower the heat and simmer, covered, for ten minutes. Stir in garam masala powder and salt. Simmer further until water is absorbed and rice is cooked. Garnish with coriander leaves and serve hot.

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Tip

* After buying fresh oysters or clams in the shell, let them chill in the freezer for an hour or longer to make them easier to shuck or open.

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