Kashmiri Lamb Recipe:

Ingredients:

* Lamb- 2 lbs (wash and cut into small pieces)

* Large onions- 2 (sliced thinly)

* Tomatoes- 3 (chopped)

* Grated ginger- 1 inch piece

* Crushed garlic- 5 cloves

* Dry red chilies- 4 Read more…

Kashmiri Cuisine, North Indian, South Indian Almonds, cilantro Leaves, Cumin seeds, Dry red chilies, Garam Masala, Garlic, Ginger, Grated Coconut, Green Chilies, Kashmiri Lamb Recipe, Lamb, Oil, onions, Saffron, Salt, tomatoes, Turmeric Powder, Yoghurt

Mutton Kofta Recipe:

Ingredients:

1/2 kg mutton – finely minced

1 egg

2 tbsp chana – roasted, grounded & sieved

2 tsp coriander – chopped

1 tbsp poppy seeds – soaked in water

15-20 garlic pods

1 1/2 inch piece of ginger

4 onions – finely sliced Read more…

Indian, North Indian, South Indian Bay Leaves, Cardamoms, Chana, Cinnamon, Cloves, Coriander, Coriander Powder, Egg, Garlic, Ginger, Green Cardamoms, Mutton, Mutton Kofta Indian Recipe, Oil, onions, Poppy seeds, Salt, tomatoes, Turmeric Powder, Water, Whole Pepper, Yoghurt

Mutton Pulao Recipe:

Ingredients:

350 gm mutton/lamb – chops-pricked

2 cups rice – washed and soaked

4 black cardamoms

1 tsp peppercorns

4 whole red chillies Read more…

All, South Indian Cardamoms, Cinnamon, Cloves, Food Colour, Ghee, Hot Water, Indian, Kashmiri Chilli Powder, Mutton, Mutton Pulao Recipe, onions, peppercorns, Rice, Salt, South Indian, Whole Red Chillies

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

CONSOME ROYALE :

INGREDIENTS :-

Minced meat  -500Gr,

Onions  -115Gr,

Garlic  -2cloves,

Fat  -15Gr,

Capsicum  -60Gr,

haricot Beans  -225Gr,

Egg  -1,

Chilli powder  -1tsp,

Salt and pepper  -to taste.

PREPARATION :-

• To prepare The Consomme royale,Cook Stock Well and strain.
• Chop the Vegetables and Mix with Minced meat and egg.
• Add Mixture to cook stock and whisk thoroughly.
• Add vinegar,Spices and Onions to the Stock.
• Keep on a Slow fire and bring to boil whisking all the time.
• When it starts the boiling stop whisking and allow to simmer for one hour.
• Strain through a muslin cloth Twice of necessary.
• Reheat and Garnish with Cubes of royale.
• For garnish beat egg yolk, add stock and season it, and steam in small greased moulds.
• Reheat

Continental Capsicum, Chilli powder, Egg, Fat, Garlic, haricot Beans, Minced meat, onions

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

SHEPERD’S PIE :-

INGREDIENTS :-

MUTTON  -500Gr,
POTATOES  -450Gr,
BUTTER  -30Gr,
ONIONS  -115Gr,
REFINED FLOUR  -10Gr,
STOCK  -150Ml,
SALT  -TO TASTE,
PEPPER  -A PINCH,
MILK  -75Ml,
TOMATOES  -115Gr.

PREPARATION :-

• To prepare sheperd’s pie boil and roast the meat at first, cool and mince it.
• Take onions and chopit.
• Take half of the Fat melt it in a pan and fry onions till pale brown.
• stir this mixture in flour, add stock gradually, stir it until thick.
• Take tomatoes and blanch, chop and add to the stock.
• Add seasoning and meat.
• Put into greased pie dish.
• Boil and mash potatoes with milk.
• spread the meat andicind with potato mash, make arough surface with a fork on the pie and dot with Butter.
• Bake the mixture in oven a1 190degrees for about 20-25 minutes.
• Garnish the pie in a plate with cabbage leaves at bottom and round with apple slices, Sheperd’s pie will be ready.

Continental butter, meat, onions, pepper milk, pottoes, REFINED FLOUR, sheperd's pie, STOCK, tomatoes