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·                     Chicken Stalk_____________ 4 cups

·                     Milk _____________________2 cups

·                     Mushrooms chopped__________1/2 cup

·                     Taiz leaves(gurram masala leaves)_2

·                     Onion chopped______________ 2 table spoons

·                     Black pepper________________ 5 to 6

·                     Cloves_____________________4

·                     Flour _____________________3 table spoons

·                     Salt to taste

·                     White pepper( grinded)_________1/2 tea spoons

·                     Jaifei( grinded)_____________1 pinch

·                     Fresh cream_________________4 table spoons

·                     Ghee__________________________2 table spoons

METHOD

Boil taiz leaves, black pepper cloves in the given quantity of milk and thatch ( filter) it. In a pan fry the chopped onions in ghee till golden brown. then add flour to it and fry it for u few minutes. Now pour the stalk slowly while stirring. Now let it boil and then add the milk in it and simmer it .Now it mushrooms, white pepper, jaifel, salt and keep stirring .take it off the stove and add fresh cream. THE SOUP IS READY TO SERVE

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CHICKEN WHITE QOURMA

INGREDIENTS

· Chicken 1/2 kg

· Onion 1/4 kg

· Curd 1/4 kg

· Cream 1/4 kg

· Coconut powder 1 table spoon

· Khashkhash 1 table spoon

· Clove powder 1 tea spoon

· Black pepper powder 1 tea spoon

· Salt to taste

· Oil 1/4 kg

· Black pepper 15

Ginger garlic paste 1 table spoon

METHOD

Grind the onion, cook it in ghee for 6 mins on a low flame ( don't let it be brown) then add ginger garlic paste garam masala ,cardamoms( ilaiche) salt .and curd .Also add chicken and cook it on a low flame, when the chicken is tender add khashkhash and coconut powder in it cook it for some time ( bhoon lein) Now add fresh cream in and cook for not more then 1 minute. serve it a an bowl and sprinkle some dhanya and ginner in on it .fry red chili in a little quantity of ghee and also pour it on the white qourma .Delicious white qourma is ready to be served.

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DAM PAKTH

SERVES 6 TO 7 people

INGREDIENTS

· Beef__________1/2 KG

· Curd___________1/2 CUP

· Salt to taste

· Coriander (Dhanya)__(1/2 CUP

· Mint leaves __________1/4 CUP

· Garlic_______________4

· Green chilies _________6

· Ginger _____________ 1" PIECE

· Onion_______________1 MEDIUM SIZE

· White Zeera ( bhoonna howa)__1 table spoon

Grind the ingredients (except for beef in curd) finely in a grinder

· Water ______________1 CUP

· Ghee________________ 1/2 CUP

METHOD

In a bowl mix the meet with salt curd and the grinned ingredients( masala) well and keep it in fridge for 6 hrs so that the ingredients get absorbed in beef. Then in a pressure cooker or a pub heat the ghee and add the meat and 1 cup of water. cover the pan tightly so that no steam escapes. Cook it for one hour .Serve while hot

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CHOCOLATE MARBLE CAKE

TIME FOR PREPARATION 15 MINS,

TIME DURATION OF BAKING 1HOUR

TEMPERATURE: 180 C

INGREDIENTS:

·                     Ghee( or cream)____________ 225 grams

·                     Icing sugar__________225 grams

·                     Eggs________________4

·                     Flour_______________ 225 grams

·                     Baking powder________ 2 tea spoons

·                     Milk ________________1/4 cup

                      Coco powder__________2 table spoons

METHOD:

Heat the oven at no. 4 or 180 C. Brush an 8" baking pan with ghee or butter.Now ad baking powder in flour .Mix the sugar in ghee and mix it well so that its takes the look of cream. add egg one by one in it and also add flour into the mixture. Now divide this mixture into 2 parts. Now to one part add coco powder dissolved in a little quantity of milk . From both the mixtures add one big spoon of each in the pan so that the whole mixture finishes. Put it in the oven and bake for 1 hour. Slice the cake on cooling and serve.

note: cream can be used instead of ghee

GULAB JAMAN

INGREDIENTS

Nishasta(starch)____________1/4 kg

flour______________________two ounces( 1 chatank)

sweet soda_________________1/2 tea spoon

sugar_____________________1 kg

khoya_____________________1/4 kg

egg_______________________1

ghee______________________1/4 kg

METHOD

First make sugar syrup. ( dissolve 1 kg sugar in 1/4 kg warm water in cook for at least 10 mins till it takes the shape of a thick syrup. heat ghee in a pan add flour, starch n cook till red on a veer low flame .take it off de stove and soda and khoya to it. now add egg to it and cover the mixture with a thick cloth and keep it in a warm place for 1 hour at least Make circular balls from this mixture and cook it in the prepared sugar syrup for 10 mins on a low flame.

Delicious gulab jaman r ready to serve.

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SUMMER TOMATO SALAD

MAKES SIX SERVINGS

This dish was created with Creole tomatoes. If a vine-ripened
tomato can't be found, a classic beefsteak tomato can be used.

INGREDIENTS

6 ounces thinly-sliced red onion (1 large)
1/2 cup distilled white vinegar
1/2 cup olive oil
1 tablespoon Chef Paul Prudhomme's
Vegetable Magic ®
6 medium vine-ripened tomatoes
(preferably Creole), thickly sliced
6 ounces grated provolone cheese

METHOD

Place the onions in a small mixing bowl.

In a small saucepan, bring the vinegar just to a boil. As soon as it reaches a boil, pour it over the onions. Let it sit until it cools.

When cool, drain the vinegar from the onions into a food processor or blender. With the machine running, add the olive oil in a slow, steady stream, until all of the oil has been added and the mixture is pale and creamy. Add the Vegetable Magic and process a few seconds more.

Place the tomato slices on each serving plate. Arrange the onions on top of the tomatoes and sprinkle the cheese over the onions. Drizzle 2 (two) tablespoons of the vinaigrette on each just before serving.

2003-04

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