Author: SanKingStudio

CEASER SALAD

INGREDIENTS:

Ice Berg Lettuce      : 2 bunches

Bread Croutons      : 50 grams

Tuna Fish                  : 120 grams

Salad Oil                    : 10 ml

Boiled Egg                 : 1

Salt                             : To Taste

Pepper                      : Few

METHOD:

  1. Wash the Lettuce and Cut into dices
  2. In a transparent salad bowl, add flesh of Tuna fish, Croutons, Salad Oil, Salt, and Pepper and toss it thoroughly.
  3. Serve it Cold in a bowl.

Garnish with Boiled Eggs

MUTTON ROGAN JOSH

INGREDIENTS:   

Mutton                      : 500 grams

Onion                           : 200 grams

Ginger                       : 5 grams

Garlic                         : 5 grams

Chili Powder            : 10 grams

Coriander Powder : 5 grams

Turmeric Powder   : 2 grams

Gram Masala           : 5 grams

Salt                             : To Taste

Tomatoes                 : 100 grams

Saffron                      : 5 grams

Coriander Leaves   : 3/4 bunch

Oil                               : 50 ml

METHOD:

  1. Clean and cut the meat into cubes.
  2. Make ginger garlic paste.
  3. Chop the onion, heat oil and the chopped onions and fry till golden brown color forms.
  4. Add ginger garlic paste and fry till the raw smell goes disappears.
  5. Cut the tomatoes.
  6. Add tomatoes and meat to the ginger garlic paste.
  7. Add Chili powder, Coriander powder, Turmeric powder and mix it well.
  8. When tomatoes and mutton is cooked, Add the rogan josh and saffron.
  9. Check the seasoning and Serve it Hot.

Garnish:- Rogan Josh, Saffron and Coriander Leaves.

CREAM DU BARY

INGREDIENTS:       

Cauliflower  : 1 No.

Flour              : 150 Grams

Butter            : 20 Grams

Stock              : 1 liter

Milk                : 100 ml

Cream            : 10 ml

Salt                 : To Taste

Pepper          : Few

METHOD:

  1. Cut the Cauliflower into small florets.
  2. Wash it with warm salt water.
  3. Boil the cauliflower pieces in hot water. Remove the small flower a side for garnish.
  4. Over cook the remaining cauliflower and puree it.
  5. Make a blander mix.
  6. Add the stock little by little and add the cauliflower puree.
  7. Check the constituency and balance it with remaining seasoning.
  8. Stain it and serve hot.

Garnish: – Cauliflower and Cream

CRISPY FRIED VEGETABLES

INGREDIENTS:

Carrot                        : 100 Grams

Cabbage                    :  50 Grams

Baby Corn                : 100 Grams

Capsicum                  : 50 Grams

Egg                             : 2

Cauliflower             : 50 Grams

Fine Flour                 : 50 Grams

Soya Sauce               : 2 Milliliter

Red Chilli                   : 20 Grams

Salt                             : 25 Grams

Pepper                      : 20 Grams

Agino Motto            : 5 Grams

Tomato ketchup     : 50 Milliliter

METHOD:

  1. Cut the given vegetables in a fancy cutting.
  2. Add all the given ingredients into the vegetables add water and make a fine batter.
  3. Deep fry it in the oil.
  4. The Accomplishment of this dish is Tomato ketchup
    Serve it Hot