Cabbage Slaw

CABBAGE SLAW

INGREDIENT

• For the dressing:
• Sesame oil       -              1 tbsps
• Soya sauce                        1 tbsps
• Olive oil                             1 tbsps
• Lemon Juice                      2 tbsps
• For the salad:
• Cabbage shredded          250g
• Onions, sliced thinly        100g
• Spring onion                       25g
• Sesame seeds                   For garnish

METHOD

To make the dressing, combine all of the dressing ingredients in a small bowl and whisk vigorously to combine.
In a large salad bowl, combine cabbage, onions, and green onions. Toss with dressing. Top with sesame seeds. Serve immediately or chill before serving.

Cabbage

CABBAGE

Cabbage is remarkably flexible: raw in salads and slaws, braised over low heat, quickly cooked in stir-fry’s. Cabbage is bright and crisp when raw and mellows and sweetens the longer it's cooked.

Choosing Cabbage

Look for brightly colored leaves with crisp, moist looking edges, fresh looking cut ends without browning, and heads that feel heavy for their size. Any yellowing leaves, bruised leaves, or mushiness. Don’t choose that cabbage.

Types of Cabbage.

The difference types of cabbages – green, Savoy, red, Napa, Packchoy, Brussels sprouts

Health Benefits of Cabbage.

Cabbage ranks right up there with broccoli and cauliflower and Brussels sprouts with a reputation for fighting cancer. It's also a good source of vitamin C, fiber, potassium, and other nutrients. Cabbage also offers a major payoff -- the fewest calories and least fat of any vegetables.

From green cabbage you'll enjoy a fiber boost and a respectable amount of vitamin C. Two types of cabbage, Savoy and Packchoy, provide beta-carotene -- an antioxidant that battles cancer and heart disease. For those who don't eat dairy products, a Packchoy is an important source of calcium, which may help prevent osteoporosis and aid in controlling blood pressure.

 CABBAGE SLAW

INGREDIENT

• For the dressing:
• Sesame oil       -              1 tbsps
• Soya sauce                        1 tbsps
• Olive oil                             1 tbsps
• Lemon Juice                      2 tbsps
• For the salad:
• Cabbage shredded          250g
• Onions, sliced thinly        100g
• Spring onion                       25g
• Sesame seeds                   For garnish

METHOD

To make the dressing, combine all of the dressing ingredients in a small bowl and whisk vigorously to combine.
In a large salad bowl, combine cabbage, onions, and green onions. Toss with dressing. Top with sesame seeds. Serve immediately or chill before serving.

Lasooni Palak

LASOONI PALAK

CLOUR: Green

PORTION: 4 Pt

GARNISH: Fried red chilly

S.NO	INGREDIENTS	QTY	UNIT
1	spinach	2 kg
2	oil	50 ml
3	chop garlic	100 gm
4	Chop onion	50 gm
5	Chop Tomato	To taste
6	Salt	50 ml
7	Butter	10 gm
8	Cumin powder

METHOD:

* Blanch the spinach in hot water.

*Make fine paste in grinder.

* Heat the oil, add chop garlic sauté it till golden brown in colour.

* Add Chopped onion and then chopped tomatoes, Sauté it for 5 minutes.

* Add spinach; sauté it on high flame for 5min.

* Add cumin powder .cook for another 2 minutes, add butter. * Serve hot along \with Indian bread.

Home style Chicken Curry

HOME STYLE CHICKEN CURRY

CLOUR: yellow 

GARNISH: Coriander leaves 

PORTION: 4 portions

Accompaniment:

S.NO	INGREDIENTS	QTY	UNIT
1	large onion	1	no
2	garlic cloves, roughly chopped	6	no
3	ginger, roughly chopped	500	gm
4	oil	4	tbsp
5	cumin seeds	2	tps
6	fennel seed	1	tsp
7	cinnamon stick	5	no
8	chilli flakes	1	tsp
9	garam masala	1	tsp
10	turmeric	1	tsp
11	chopped tomatoes	400	gm
12	chicken thighs, skinned, boneless	800	gm
13	chopped coriander	2	tsp
14	hot chicken stock (Optional)	250	ml

METHOD:

1.       Roughly chop the onion, transfer to a small food processor, and add 3 tablespoons of water - process to a slack paste. You could use a stick blender for this or coarsely grate the onion into a bowl – there’s no need to add any water if you are grating the onion. Tip into a small bowl and leave on one side.

2.       Put the chopped garlic and ginger into the same food processor and add 4 tbsp water – process until smooth and spoon into another small bowl. Alternatively, crush the garlic to a paste with a knife or garlic press and finely grate the ginger.

3.       Heat the oil in a wok or sturdy pan set over a medium heat. Combine the cumin and fennel seeds with the cinnamon and chilli flakes and add to the pan in one go. Sauté everything around for about 30 secs until the spices release a fragrant aroma.

4.       Add the onion paste – it will splutter in the beginning. Fry until the water evaporates and the onions turn a lovely dark golden - this should take about 7-8 mins. Add the garlic and ginger paste and cook for another 2 mins – stirring all the time.

5.       Add  garam masala, turmeric, and sugar and continue cooking for 20 secs before tipping in the tomatoes. Continue cooking on a medium heat for about 10 mins without a lid until the tomatoes reduce and darken.

6.       Cut the chicken thighs into 3cm chunks and add to the pan once the tomatoes have thickened to a paste. Cook for 5 mins to coat the chicken in the masala and seal in the juices, and then pour over the hot chicken stock. Simmer for 8-10 mins without a lid until the chicken is tender and the masala lightly thickened – you might need to add an extra ladleful of stock or water if the curry needs it. Sprinkle with chopped coriander and serve with Indian flatbreads or fluffy basmati rice and a pot of yogurt on the side.

Orange Malpua

ORANGE MALPUA

CLOUR: Light orange

GARNISH: Chopped pista

PORTION: 4 portions

Accompaniment:

S.NO	INGREDIENTS	QTY	UNIT
1	Milk	1	ltr
2	Khowa	300	gm
3	Refine flour	100	Gm
4	Fennel seed	1	Tsp
5	Oil for frying	1	Ltr
6	Orange crush	2	Tbl sp
7	Sugar  for syrup	1	kg
8
9

METHOD:

1.       Bring milk to boil. Add khowa ,flour and fennel seed and cook until become smooth paste

2.       Cool the mixture down. Put oil for frying. Fry the batter in small pan cake shape and dip it in sugar syrup.

3.       Mix khowa and orang syrup for malpua stuffing.

4.       Remove malpua from the sugar syrup, roll the malpua by using the orange mixture made earlier.

5.       Cut the roll into 2 piece serve cold. Garnish with chopped pista  

Salmon and cream cheese roundels

SALMON AND CREAM CHEESE ROUNDELS

PORTIONS 4

INGREDIENTS                    QTY

Smoked salmon               40gm

Cream cheese                    25gm

Chopped Thyme               10gm

Garlic                                    1 clove

Soft Butter                          10 ml

White bread                      1 slice

Seasoning                           To taste

Orange & lemon zest     1 each

Spring mix                          10 gm

Black grapes                      6 no’s

METHOD

1. Remove the black part of smoked salmon and cut in half.
2. Cream the cream cheese and add chopped thyme, lemon and orange zest with seasoning.
3. Lay the salmon piece on a cling foil and put a small dollop of cream cheese mixture, holding in your palm make a ball of cream cheese and smoked salmon.
4. Cut roundels of brown bread with the help of cookie cutter # 4 and lightly toast.
5. Apply the brown bread toast with creamed butter and garlic spread.
6. Place a sprig of spring mix.
7. Place the salmon balls and arrange a slit of black grapes as shown with a dot of mayonnaise and a dill spring. 

AMUSE- BOUCHE

                                                AMUSE- BOUCHE