EVE SALAD

Posted by on Mar 25, 2013 in Starter and Salad | 0 comments

SALADS!! EVE SALAD BASE: lettuce BODY: diced apples, bananas, orange segments, diced pineapples, grapes DRESSING: cream + lime juice + powdered sugar GARNISH: chopped celery + chopped...

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RED HOT CHUTNEY

Posted by on Mar 25, 2013 in Starter and Salad | 0 comments

CHUTNEY….SERIES!! RED HOT CHUTNEY!! RED HOT CHUTNEY Onion( sliced) 50gms Raw mango (sliced) 100gms Tomato (deseeded) 50gms Salt to taste Red chilli powder 10 gms Lime juice 15ml Broiled cumin powder 1/2 tspn Garlic 2cloves Sugar 1tspn PREPARATION: In a blender, grind together all the ingredients to a smooth paste. Use as an accompaniment in an Indian thali being served for lunch or...

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TOMATO CHUTNEY ON TANGY RADISH

Posted by on Mar 25, 2013 in Starter and Salad | 0 comments

TOMATO CHUTNEY ON TANGY RADISH   Tomatoes 125 gms Sugar 50 gms Cinnamon ¼ inch Fenu greek a pinch Fennel seeds 5 gms Red chilli (whole) 2 nos Raisins 20 gms Water 250 ml Cloves 1 nos Nigella seeds a pinch Bay leaf ½ no Salt to taste Crushed peppercorns 2 nos Ginger julienne 5 gms PREPARATION: Wash; remove the eye of the tomatoes. Cut each tomato lengthwise into 8 pieces. In a saucepan, mix together all ingredients. Bring to boil, cover and simmer for about 30 minutes. When the tomatoes are cooked, remove...

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TOMATED EGGS

Posted by on Mar 25, 2013 in Starter and Salad | 0 comments

TOMATED EGGS   Eggs 3nos Mayonnaise 50ml Tomato ketchup 4tbspn Paprika ½ tspn GARNISH – Gherkin fans, black olives, tomato flower PREPARATION: Hard boil eggs in salted water. Cool under chilled water. Remove shell. Divide lengthwise. Scoop out the yolks. Pass the yolks through a strainer (sieve). Mix in ketchup, mayonnaise and paprika. Put the mixture into a piping bag. Pipe into the cavity of the boiled egg white. Chill. Garnish adequately and serve as a...

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SAFFRON EGGS

Posted by on Dec 13, 2012 in Starter and Salad | 0 comments

SAFFRON EGGS Eggs 2nos Salted butter 20gms Saffron a pinch Milk 1tspn Fresh cream 2tspn GARNISH- Red bell pepper diamonds Black olives Tomato flowers PREPARATION: Hard boiled eggs cool in cold water. Remove shells. Divide lengthwise. Scoop out the yolks. Pass the yolk by rubbing through a fine sieve. Cream butter and mix with the yolks. Add in cream along with saffron dissolved in lukewarm milk. Mix thoroughly. Put the yolk – butter mixture in a piping bag. Pipe out into the cavity of the boiled egg...

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RIPE APPLE AND PAPRIKA SALAD

Posted by on Nov 29, 2012 in Starter and Salad | 0 comments

RIPE APPLE AND PAPRIKA SALAD BASE: lettuce / basil BODY: 60gms of ripe apple slices DRESSING: 5gms salad oil + 5ml of lime juice + salt + honey + 2 crushed peppercorns + paprika GARNISH: paprika powder + sprig of...

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