Healthy steamed Fish

HEALTHY STEAMED FISH

CLOUR: Brown

PORTION: 1 portion

Garnish: Chopped Spring onion, coriander ad curled bell peppers

S.NO	INGREDIENTS	QTY	Unit
1	Red Sapper	160	gm
2	Cabbage julienned	20	gm
3	Carrot julienned	20	gm
4	Bell pepper julienned	25	gm
5	Shredded Ginger	10	gm
6	Shredded Packchoy	20	gm
7	Dark Soya Sauce Light	10	ml
8	Sesame Oil	5	ml
9	Fresh Red Chilly Shredded	10	gm
10	Shredded Onion	20	gm
11	Spring Onion chopped	15	gm
12	Lemon Juice	10	ml
13	Coriander leaves chopped	10	gm
14	Crushed Garlic	10	gm
15	Salt	to taste

METHOD:

* Clean the fresh fish(Boneless), preferably Red Snapper. You can use any other fresh fish like Grouper also.  

* Marinate with salt, lemon juice, crushed garlic, and keep a side for at least for 15 minutes.

* Mix Sesame oil, soya sauce and salt. Add all the rest vegetables, mix it well.

* Add the marinated fish in to it, and mix it well. Steam it up to 15 minutes at 170*c.

* Remove from steamer; serve in a bowl or in a Pasta bowl.

* Garnish with fresh spring onion and curled bell peppers.

Fig and Almond Halwa

FIG AND ALMOND HALWA

CLOUR: Brown

PORTION: 12 portions

Garnish: Almond Flakes and mint leaves

S.NO	INGREDIENTS	QTY	Unit
1	Dry Fig	500	gm
2	Sugar	400	gm
3	Almond	500	gm
4	Ghee	220	ml
5	Almond flakes	25	gm
6	Mint leaves	for garnish

METHOD:

* Soak the dry figs and Whole almonds in warm water, make a paste and keep a side.

* Cook ghee in a vessel (Kadai will be much preferred) in a slow fire. Add almond and fig paste in to it.

* Cook in a slow fire for around 5 minutes, add sugar and then cook the entire mixture for at least for 30 minutes. Ensure to cook in slow flame.

* Take out from flame after 30 minutes and rig it to room temperature.

* Serve at room temperature, Garnish with almond flakes and mint leaves.

Jhinga Anardana

                                           JHINGA ANARDANA

CLOUR: Orange red

PORTION: 1 portion

Accompaniment: Mint Chutney

S.NO	INGREDIENTS	QTY	Unit
1	Tiger Prawns	225	gm
2	cumin seeds roasted and ground	25	gm
3	yoghurt	35	gm
4	Ginger	15	gm
5	Garlic	25	gm
6	Lemon Juice	20	ml
7	Dry Pomegranate	50	gm
8	Red Chili Powder	10	gm
9	Salt	to taste

METHOD:

* Shell, devein and clean the prawns.

* Do the 1st marinate with the prawns with ginger garlic paste and lemon juice, and keep a side for 45 minutes.

* Dry the pomegranate under salamander and then grind the pomegranate and keep a side.

* Mix all the ingredients along with dry pomegranate to make a marinade.

* Marinate the prawns in the second marination and keep a side for at least 45 minutes.

* Skewer the mushrooms and roast in an oven at 180C for 5 minutes.

* serve hot with mint chutney.

Gulab Jamun Cheese Cake

GULAB JAMUN CHEESE CAKE

CLOUR: Yellow

GARNISH: Chopped dry nuts

PORTION: 6 portions

S.NO	INGREDIENTS	QTY	Unit
1	Gulab jamuns halved	6	no’s
2	Sugar	100	gm
3	Butter	110	ml
4	biscuits crushed(preferable Marie gold)	10	pcs
5	Philadelphia cheese	70	gm
6	Cream Amul	150	ml
7	Condensed milk	50	ml

METHOD:

*Melt butter in the Microwave oven for a minute. Add it to the crushed biscuits in a bowl and mix.

* Mix other ingredients together and keep a side.

* Cut Gulab Jamun in to 4 pieces and arrange on crushed biscuit.

* Pour the mixture on the top of that and bake it in double boiling process.

Double Boiling Baking process--

* Take water in a big flat pan. 

* Keep the Gulab jamun container inside the flat pan and bake in the oven at 150*c.