Chinese Ajunomotto, Beans, carrots, CORN FLOUR, EGGS., Fat, PEPPER, potatoes, REFINED FLOUR, Salt

SPRING ROLLS RECIPE:

INGREDIENTS:-

Carrots -115Gr,
Beans -115Gr,
Cabbage -115Gr,
Refined flour -340Gr,
Onions -%0Gr,
Ginger -1/2tsp,
Salt –to taste,
Baking powder -1/2tsp,
Eggs -3,
Corn flour –for rolling,
Fat –To frying.

PREPARATION OF SPRING ROLLS:-

• Sieve flour, baking powder and Salt together. Make a well in centre. Add lightly beaten eggs.
• Make a stiff dough using a little cold water is necessary sprinkle a pastry with corn flour and knead dough gently till smooth.
• Roll out water thin and cut in 7.5cm squares.
• Mix minced Veg with other ingredients and place heaped tsp of minute in middle of each square.
• Fold cross wise and press edges together firmly, using a little water.
• Deep fry in smoking fat until deep brown or boil in soup. Then fried, seive with a sweet and sour sauce.

Chinese Baking powder, Beans, cabbage, carrots, CORN FLOUR, EGGS., Fat, Ginger, onions, REFINED FLOUR, Salt

MADRAS SOUP :

INGREDIENTS :-

Tomtoes  -500Gr,

Carrots  -55Gr,

Onions  -55Gr,

Coconut   -1/2,

Milk  -300Ml,

Refined flour  -30Gr,

Butter -30Gr,

Stock  -600Ml,

Pepper corns  -a few,

salt  -to taste,

Parsley  -a sprig.

PREPARATION :-

• To prepare Madras soup at first Wash and slice tomatoes.
• Peel and slice Onions.
• Peel and grate Carrots, Grate coconut.
• Place tomatoes,Onions and Carrots in a Heavy pan.
• Add Hot stock or Boiling Water. Add Pepper and Salt.
• Cook till the Vegetables are done.
• Add grated coconut and cook till Vegetables are well cooked.
• Rub through a soup sieve.
• Prepare a White sauce with flour,butter and milk.
• Add Vegetables Puree gradually.
• Reheat and serve garnished with Chopped parsley.

Continental butter, carrots, coconut, milk, onions, parsle, pepper crns, REFINED FLOUR, tomatoes

CREAM OF TOMATO SOUP :

INGREDIENTS :-

Tomatoes  -350Gr,

Carrots  -115Gr,

Turnip  -30Gr,

Onions  -30Gr,

Butter  -30Gr,

Refined flour   -30Gr,

Milk  -300Ml,

Stock  -750Ml,

pepper  -a pinch,

Bread croutons   -a few (or) Chopped parsley

Salt  -to taste.

PREPARATION :

• To prepare the Cream of Tomato Soup, First clean and cut the Tomatoes, chop Onions,Carrots and Turnip.
• Put the vegetables into dish and cover with stock or water, add Seasoning and cook till all Vegetables are Tender.
• Take boiled Vegetables Put through a sieve to make a puree.
• Prepare white sauce with milk,Flour and Butter and cool it.
• Add puree Gradually to the Sauce.
• Reheat mixture, add more seasoning if required and Serve hot with fried Bread Croutons  or Chopped Parsley.

Continental bread croutons, buter, carrots, milk, onions, parsley, PEPPER, REFINED FLOUR, STOCK, tomatoes, turnip

VEGETABLE STEW :

INGREDIENTS :-

Refined Flour  -15Gr,

Potatoes  – 115Gr,

Carrots  -115Gr,

Cabbage   -225Gr,

Peas  -115Gr,

Celery   -55Gr,

onions  -15Gr,

Vegetable stock  -600Ml,

Milk  -150Ml,

Bay leaf  -2,

Pepper corns  -Afew,

Salt  -to taste.

PREPARATION :-

• To prepare Vegetable Stew cut all Vegetables dices
• Put all Vegetables Seasoning in a pan and add Vegetable stock and cook till vegetables are tender.
• Add flour mixed into a smooth paste with milk, add  the paste to the Vegetable mixture.
• Bring boil stir all the time.
• garnish with celery.
• Hot Vegetable stew is ready.

Continental bayleaf, cabbage, carrots, celery, milk, peas, pepper corns, potatoes, REFINED FLOUR, vegetable stock