Fish Varuval

FISH VARUVAL

CLOUR: Golden brown

PORTION: 2 Pt

GARNISH: Lemon wedges and sliced onions

S.NO	INGREDIENTS	QTY	UNIT
1	Fish	300	Gm
2	Red chili powder	25	Gm
3	Coriander powder	15	Gm
4	Turmeric powder	10	Gm
5	Lime juice	1	No.
6	Salt	to	taste
7	Oil	for	deep fry
8	Ginger and Garlic Paste	25	gm
9	Curry leafs (Roughly cut)	half	bunch

METHOD:

* Clean the fish and wash it well. Set aside, so that water will remove from the fish. Marinate the fish with ginger garlic paste, salt, and lime juice

*In a wide mixing bowl, add red chili, turmeric, coriander powder, curry leaf and required salt.

*Sprinkle little water to make it to a paste consistency. Then add the fish to it and mix well.

*Coat the masala on all sides of the fish and marinate for at least 30mins. Set aside.

* Heat oil in a pan deep fry the fish until the fish turns golden brown in color.

* Serve hot with lemon wedges and onion rings.

Greek salad

GREEK SALAD

PORTION: 4 Pt

GARNISH: Kalamata, Olives, Feta Cheese, fresh grounded black pepper

S.NO INGREDIENTS QTY UNIT 1 Cucumber ½ No 2 Tomato 3 No’s 3 Capsicum Green 10 No 4 Capsicum Green 1 No 5 Extra Virgin olive oil 3 Tbsp 6 Lemon Juice 1 1/2 Tbsp 7 Minced Garlic Clove 1 No 8 Dried Oregano ½ Tspn 9 Crushed Black Pepper 1/3 Tspn 10 Onion(Cubes/Round) 1 Small 11 Ice berg lettuce( to mix) a piece 12 Feta Cheese 100 Gm 13 Kalamata Olives 15 No’s 14 Salt to Taste METHOD: * Place the olive oil, lemon juice, garlic, salt, pepper and oregano in a small jar with a screw-top lid and shake to combine. * Place the salad ingredients in a large bowl. * Pour the dressing over the salad and toss gently to combine just before serving. * Garnish the Greek salad with freshly grounded black pepper, Kalamata olives and Feta Cheese.

Baked Gulab Jamun Cheese cake

BAKED GULAB JAMUN CHEESE CAKE

COLOUR: Yellow

GARNISH: Tulips

PORTION: 6 portions

S.NO	INGREDIENTS	QTY	Unit
1	Gulab Jamun 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.

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.