ACADEMIC

BCIHMCT

Doc. No.BCIHMCT/SP/001
Issue No.01 Date 15.07.2011

Rev.No.00 Date: 00

SESSION PLAN
Page 1 of 1

Course Name:

BHMCT

Semester:

VIIth

Paper Code: 302

No. of hours prescribed as per syllabus: 4hrs per week Date of commencement of classes: 01/08/13 No. of hours allotted per week as per timetable: 4 hrs/day Date of cessation of classes: Teaching days available in the semester: No. of hours possible in the semester: 48 hours for each batch
Week no. Menu Dishes No. of hour planned (Per Day) 04 Assignments

1 week

Italian menu

Tomato and mozzarella Toasts Minestrone with pasta and beans Penne Bolognese Vegetables Lasagna Tiramisu

Menu writing in the Journals with relevant photographs of the dishes and self practice of each item.

2 week

Tunisia menu

3 week

Chinese menu

Tunisia mini fritters Hsou from the oases Eggplant and lamb tagine Macaroni au gratin Saffron mashed potatoes Bouza with pistachios Crispy corn with chilli and pepper Tomato egg flower soup Sesame Chicken / Paneer with chillies and honey

04

Menu writing in the Journals with relevant photographs of the dishes and self practice of each item

04

Menu writing in the Journals with relevant photographs of the dishes and self practice of each item

Chilli garlic noodles Ginger and capsicum fried rice Date Pancake

4 week

Lebanese menu

Mezze Platter Bamiah-okra with tomatoes Jawaneh- Fried garlic chicken wings Moutabal-Grilled eggplant with garlic,sesame and lemon Humous-Chickpea dip Falafel Lebnah Taboulleh Pita bread Chicken and tomatilla Chimichangas Chilled coconut soup Drunken Chicken Chicken/Paneer Fajitas Chilli Courgettes Pineapple Custard Gammodoki Vegetable Tempura Nori rolled sushi Five Ingredients Rice New potatoes cooked in Dashi stock

04

Menu writing in the Journals with relevant photographs of the dishes and self practice of each item

5 week

Mexican Menu

04 Menu writing in the Journals with relevant photographs of the dishes and self practice of each item 04 Menu writing in the Journals with relevant photographs of the dishes and self practice of each item Menu writing in the Journals with relevant photographs of the dishes and self practice of each item

6 week

Japanese menu

7 week

French menu

Roule dechoux au formage (Cabbage rolls with cheese) Puree Saint Germain Gordon Ramsays smoked paprika chicken stroganoff Tian Provencale Madeleine

04

8 week

Thai menu Hot and sour Noodle salad Mixed Vegtable Soup Thai yellow chicken curry Sweet pumpkin and peanut curry Steamed Rice Gulay Chaap

04

Menu writing in the Journals with relevant photographs of the dishes and self practice of each item

9 week

Greek menu

10 week

Spanish menu

11week

German menu

12 week

Italian menu

Greek salad Lemon potatoes Stuffed tomatoes Moussaka Rice with spinach Sweet bananas Oven baked tortilla Chickpeas and chorizo Chickpeas and Mushrooms Gazpacho/ Roasted Tomato soup Paella/veg Paella Rice pudding GEBACKENER BLUMENKOHL (Deep- fried cauliflower) BERLINER KARTOFFELSUPPE (Berlin potato soup) Chicken Schnitzel Sauerkraut Spaetzle onion cheese German Breads Italian Frittata Italian Vegetable soup Spinach and Ricotta ravioli with sage Butter Potatoes Augratin Courgettes in a thymeflavored batter with yoghurt sauce Pineapple Fritters

04

Menu writing in the Journals with relevant photographs of the dishes and self practice of each item

04

Menu writing in the Journals with relevant photographs of the dishes and self practice of each item

04

Menu writing in the Journals with relevant photographs of the dishes and self practice of each item

04

Menu writing in the Journals with relevant photographs of the dishes and self practice of each item

13 week

Salad Bar

STUDENTS CHOICE MENU

Signatures :

Faculty

HOD

Program Coordinator

Principal

Italian Menu
Tomato & Mozzarella Toasts Minestrone with Pasta & Beans Penne Bolognese Vegetables lasagna Tiramisu

Tomato & Mozzarella Toasts

These resemble mini pizza& are good with drinks before a dinner party. Prepares them in several hours in advance& pop them in the oven just as your guest arrives.

S.No. 1 2 3 4 5 6
Serves= 6-8 Portions

Ingredients Sfilatini Tomato Paste (Sun dried) Mozzarella cheese drained Dried Oregano Olive Oil Black Pepper

Quantity 3 250ml 450gm 10ml 30-45ml

Cost/U nit

Rate

Variation Use red or green pesto instead of the sun dried tomato paste- a combination of colors is especially effective if the toasts are served on a large platter. Method:Cut each sfilatino on the diagonal into 12-15 slices, discarding the ends. Toast lightly on both side. Preheat the oven to 220degree Celsius. Spread sun-dried tomato paste on one side of each slice of toast. Cut the mozzarella into small pieces & arrange over the tomato paste. Put the toast on the baking sheet, sprinkle with herbs & pepper to taste & drizzle with oil. Bake for 5 minutes or until the mozzarella has melted & is bubbling. Leave the toast to settle for a few minutes before serving.

Minestrone with Pasta & Beans

This classic minestrone from Lombardy includes pancetta for a pleasant touch of saltiness.

S.No. 1 2 3 4 5 6 7 8 9 10 11 12 13

Ingredients Olive oil Pancetta (Roughly chopped) Celery Sticks (Finely Chopped) Carrots (Finely Chopped) Onions (Finely Chopped) Garlic Cloves Tomatoes (Chopped) Chicken Stock Cannellini Beans (Drained & Rinsed) Macaroni Parsley Salt & Black Pepper Parmesan cheese

Quantity 45ml 115gm 2-3 3 1 1-2 800gm 1 litre 400gm 50gm 30-60ml To taste

Cost/U nit

Rate

Serving= 4 Potions

Variation
Use long grain rice instead of pasta& borlotti beans instead of cannellini.

Method
1. Heat the oil in the large saucepan. Add the pancetta, celery, carrots & onion & cook over
a low heat for 5 minutes, stirring constantly, until the vegetables are softened. 2. Add the garlic & tomatoes, breaking them up well the wooden spoon. Pour in the stock, add salt & pepper to taste & bring to the boil. Half cover the pan lower the heat & simmer gently for about 20 minutes, until the vegetables are soft. 3. Drain the beans & add them to the pan with the macaroni.bring to the boil again. Cover & continue to simmer about 20 minutes more. Check the consistency & add more stock if necessary. Stir in the parsley & taste for seasoning. 4. Serve hot sprinkled with plenty of parmesan cheese.

Penne Bolognese
This great meat sauce is the specialty of bologna. It is delicious with tagliattele or short pastas such as penne or conchiglie as well as spaghetti & is indispensable in baked lasagna.

S.No. 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15

Ingredients Butter Olive Oil Onion (Finely Chopped) Pancetta (Finely Chopped) Carrot (Finely sliced) Stick Celery (Finely sliced) Garlic Cloves (Finely sliced) Lean Ground Beef Red Wine Milk Can Pum Tomatoes Bay Leaf Thyme Leaf Salt & Black Pepper Penne

Quantity 25gm 60ml 1 25gm 1 1 1 350gm 150ml 125ml 400gm 1 1/4 tsp To Taste 400gm

Cost/Unit

Rate

Serving = 6 Portions

Method
1. Heat the butter & oil in the heavy saucepan. Add the onion & cook over moderate heat
for 3-4 minutes. Add the pancetta & cook until the onion is translucent. Stir in the carrot, celery & garlic. Cook for 3-4 minutes more. 2. Add the beef & crumble it into the vegetables with a fork. Stir until the meat loses its red color. Season with salt & pepper. 3. Pour in the wine raise the heat slightly & cook until the heat evaporates, 3-4 minutes. Add the milk & cook until it evaporates.

4. Stir in the tomatoes with their juice & the herbs. Bring the sauce to a boil. Reduce the
heat to low & simmer, uncovered for 1 -2 hours, stirring occasionally.

Vegetables lasagna
S.No. 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 Ingredients Lasagna sheets Cloves Garlic Onion Green Bell pepper Fresh Mushroom Dried rosemarry Ricota Cheese Parmesan Cheese Mozerella Cheese Vegetable oil R.Flour Butter Milk Nutmeg Seasoning Quantity 1pkt 3-4 250gm 250gm 200gm 5gm 60gm 100gm 200gm 15ml 50gm 50gm 500ml 1no To taste Cost/Unit Rate

Serving = 6 Portions
Method
1. Cook the lasagna noodles in a large pot of boiling water for 10 minutes, or until al dente. Rinse with cold water, and drain. 2. In a large saucepan, cook and stir mushrooms, green peppers, onion, and garlic in oil. Stir in white sauce and rosemarry; bring to a boil. Reduce heat, and simmer 15 minutes. 3. Mix together ricotta, 2 cups mozzarella cheese. 4. Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup tomato sauce into the bottom of a greased 9x13 inch baking dish. Layer 1/2 each, lasagna noodles, ricotta mix, sauce, and Parmesan cheese. Repeat layering, and top with remaining 2 cups mozzarella cheese. 5. Bake, uncovered, for 40 minutes. Let stand 15 minutes before serving.

Tiramisu
The name of this popular desert translate as Pick me up, which is said to derive from the fact that it is so good that it literally makes you swoon when you eat it.

S.No. 1 2 3 4 5 6 7 8

Ingredients Eggs (Separated) Mascarpone Cheese Vanilla Sugar Cold Black Coffee Kahlua Savoiardi Cocoa powder Chocolate

Quantity 3 450gm 1 sachet 175ml 120ml 18

Cost/Unit

Rate

Method
1. Put the egg whites in the grease free bowl and whisk with an electrical mixer until stiff
and in peaks. 2. Mix the mascarpone, Vanilla sugar and egg yolks in a separate large bowl and whisk with the electrical mixer until evenly combined. Fold in the Egg whites, then put a few spoonfuls of the mixture in the bottom of the large serving bowl and spread it out evenly. 3. Mix the coffee and liqueur together in a shallow dish. Dip a sponge finger in the mixture, turn it quickly so that it become saturated but does not disintegrate, and place it on top of the mascarpone in the bowl. Add five more dipped sponge fingers, placing them side by side. 4. Spoon in about one-third of the remaining mixture and spread it out. Make more layers in a same way ending with mascarpone. Level the surface, and then sift cocoa powder all over. Cover and chill overnight. Before serving sprinkle with cocoa and grated chocolate.

Linguine with Pesto Sauce

Pesto originates in Liguria, where the sea breeze are said to give the local basil a particularly fine flavor. It is traditionally made with a Mortar and Pestle, but it is easier to make in food processor or blender.

S.No. 1 2 3 4 5 6 7 8 9

Ingredients Basil Leaves Cloves Garlic Pine Nuts Salt Olive Oil Parmesan Cheese Pecorino Cheese Black Pepper Linguine

Quantity 65gm 3-4 45ml tsp 75 ml 50gm 60ml To Taste 500gm

Cost/Unit

Rate

Method
1. Place the basil, garlic, pine nuts, salt and olive oil in a blender and process until smooth
remove to a boil, 2. Stir in the cheese (Use all parmesan if pecorino is not available) Taste for seasoning. 3. Cook the Pasta in a large pan of rapid ally boiling salted water until it is al dente. Just before draining it, take about 60 ml/4 tbsp of the cooking water and stir it into the sauce. 4. Drain the Pasta and toss with the sauce. Serve immediately.

Tunisia(Mediterrariean Cuisine) Tunisian Mini Fritters Hsou From The Oases Eggplant And Lamb Tagine Macaroni Au Gratin Saffron mashed potatoes Bouza With Pistachios

Tunisian Mini Fritters

For The Basic Filling:S.No 1 2 3 4 5 6 7 Ingredients Onion (Chopped) Olive Oil Parsley Potato (Cooked & pureed) Capers (Chopped) Egg Salt & pepper Quantity 1 No 50 Ml Bunch 150 g 50 g 1 No To Taste Rate/Unit Cost

For The Chicken Filling:8 9 Chicken Breast Meat Ground Coriander 100 g 1 Tsp

For The Ground Meat Filling:10 11 12 Ground Beef Olive Oil Ground Coriander 100 g 1 Tbsp 1 Tsp

13 14

Turmeric Caraway Seeds

1 Tsp 1 Tsp

For The Tuna Filling:15 Tuna In Oil, Drained Can

For Garnish:- Paprika (Optional) When you think of tunisia you immediately picture beautiful landscapes, fine sandy beaches,
and its delicious fritters! They are a national specialty that is enjoyed at any time of day. Fritter sheet, which are called MALSOUKA. Every tunisian family chooses its own fritter fillings, according to taste, season, or budget. Some families fill them with liver Pate, red snapper, or even shrimp. But for the most part, theyre made with tuna, egg, or meat. Different shapes of fritters can be served. Trio of trangle, cigar, and half-moon shapes. Fill them with tuna in oil, breast. If you make them with ground meat, as in this recipe, add a little water and season with spices halfway through cooking. Most importantly, dont forget to add the coriander (which is also called ARABIC PARSLEY), as its oriental aroma flavors the meat perfectly. When they are served, the trio or tunisian mini fritters are like an invitation to travel and offer a taste of this warm and freindly country.

Method: Prepare the basic filling by browning the chopped onion in the olive oil for about 5 minutes. Stir in the chopped parsley. Allow to cool. Add the potato puree and the chopped capers. Season with salt and the chopped capers. Season with salt and pepper. Break the egg into the mixture. Stir and place to one side. With a pair of scissors, cut 2 fritter sheets into 2 in (6cm) wide strips to make the trangles; cut another fritter sheet in 2 to make the cigars; using a pastry cutter, cut out circles in the other sheet, to make the half-moons. Prepare the different filling by cooking the ground meat in olive oil spices; cook the chicken in salted water for 5 minutes, and chop it with the coriander, Flake the tuna. Share out the basic filling between each filling. Place a circle of each filling on each fritter sheet. Spread the chicken filling evenly at the end of strip. Fold the fritters into trangles by rolling them once to the left, and once to the right, as if you are tucking them in. Prepare the cigar fritters by placing the ground meat filling at the end of the sheet fold it once in a 1/2 round towards the middle and roll it up to the end. For the half-moons, place a spoonful of the tuna filling on one side and pull the sheet over it.

 Fry the fritters, 8 minutes on each side. Soak up any excess oil on a paper towel. Arrange a selection on plates, served with a lemon quarter and dusted with paprika. IF USING

Hsou From The Oases

S.No 1 2 3 4 5 6 7 8 9 10 11 12 13 Ingredients Onion (Chopped) Olive Oil Tomato Paste Harissa Paprika Caraway Seeds Ground Coriander Celery Stick Garlic Cloves (Crushed) Rue Leaves Semolina Lemon Salt & Pepper Quantity 1 No 100 Ml 1 Tbsp 1 Tsp 1 Tsp 1 Tsp 1 Tsp 1 No 3 No A Few Cup 1 No To Taste Rate/Unit Cost

Garnish:- Rue leaves & lemon slice. Tunisians generally use the word hsou when referring to a liquid mixture. This soup comes from the oasis of tozeur, in the southwest of the country, and is particularly famous for its spiciness. Eaten with stale bread in the morning by the ramess, the date harvesters, hsou is an ideal start to the day and helps to keep out the cold. This meatless soup is full of spices and aromatic plants. One of them, rue, grows wild in this region, close to the sahara desert. The small tree, resembling a herbaceous perennial, grows to about 2329 in (60-75cm) high.rue is recognizable by its strong, bitter scent. Use the leaves sparingle in this recipe, and be aware that some people may have an allergic reaction to it. Its not essential to include it. On the other hand, the celery a pleasant flavor. Semolina gives body to this peasant dish. After adding it to the saucepan, chef advises that you skim the vegetables fat off the soup. Easy to make, hsou from the oases will be popular with those who love spicy flavors. Try this dish to discover the culinary traditions of this region of tunisia. Method: Gently fry the chopped onion in the olive oil. Stir in the tomato paste, harissa, paprika, caraway seeds, and coriander. Season with salt and pepper. Stir well a wooden spatula. Wash and chop the celery. Add the celery and the crushed garlic cloves to the mixture. Add 4 cups (1 Liter) water. Stir well and cook for approximately 20 minutes. Wash the rue leaves and add them to the soup mixture. Add the semolina and stir. Cook for apporximatley 10 minturs.

 Peel the lemon thoroughly. Dice the pulp very finely, remove the pits and add the lemon cubes to the mixture., cook for a further 5 minutes. Pour the soup into a dish. Garnish with rue leaves and 1 lemon slice.

Eggplant And Lamb Tagine

S.No Ingredients Quantity Rate/Unit Cost 1 Boned Shoulder Of Lamb 500 g 2 Eggplants 400 g 3 Onion (Chopped) 1 No 4 Olive Oil 100 Ml 5 Turmeric 1 Pinch 6 Parsley (Chopped) Bunch 7 Grated Cheese 200 g 8 Eggs 8 No 9 Cooking Oil -------10 Salt & Pepper To Taste The culinary heritage of tunisia reflects its history. Invaded several times, the population of this country has assimilated the culinary traditions of its occupying forces over the centuries. Eggplant and lamb tagine is evidence of this cultural integration. This dish, originating from the time of the ottoman empire, was mainly served at the tables of the affluent classes in tunis until the 1960s. since then, it has become more widely popular and is enjoyed by many families.The tagine takes its name from the deep, terracotta, glazed pot, with a well sealed conical lid, in which it is prepared. This pot can be used to cook and serve slow cooking dishes, keeping them moist and flavorsome. The word tagine usually means vegetables, fish, poultry, or meat prepared in this way. But the tunisian tagine is very different, and is actually a kind of tart made from eggs and grated cheese, mixed with meat and various vegetables. To be designated as lamb, the animal must be no more than 300 days old at the time of slaughter. If you prefer. You can use beef or veal. When you season the meat, try adding a little harissa to pep up the flavor.Eggplant are strongly flavored and are an ingredient of many oriental and mediterranean dishes. They are thought to originally come from the indo-burmese region. For the tagine, cut the eggplants into cubes. In tunisia, eggplant and lamb tagine is mainly eaten during the month of ramada. This delicious dish is enjoyed in the evening under the benevolent gaze of the moon Method: Trim the lamb and cut it into small pieces. Wash the eggplants and cut them into thin slices. Brown the chopped onion in 3 tbsp(50 ml) of the olive oil. Add the lamb pieces. Fry gently. Season with salt and pepper and stir in the turmeric. Add sufficient water to the mixture to just cover it. Cook uncovered until the stock has completely evaporated. Add the chopped parsley. Allow to cool. Break the eggs into a bowl and beat them. Stir into the meat mixture. Add 10 tbsp(150 g) of the grated cheese. Stir well to comblie.

 Gently fry the eggplant slices in the cooking oil. Absorb excess oil on a paper towel. Stir them gently but thoroughly into the mixture. Grease the mold with the remaining olive oil. Empty the tagine into the mold and sprinkle the rest of the cheese over it. Bake in the over at 350*f/180*c for approximately 25 minutes. Turn out the tagine with the help of a spatula and arrange on a dish.

Macaroni Au Gratin
S.No 1 2 3 4 5 6 7 8 9 10 11 12 13 14 Ingredients Fresh Peas (Shelled) Eggs Chicken Olive Oil Caraway Seeds Saffron Strands Onion (chopped) Garlic Clove (crushed) Harissa Macaroni Tomato (cubed) Parsley (chopped) Grated Swiss Cheese Salt & Black Pepper Quantity 150 g 2 No 1 Kg 50 ml 1 Tsp 1 Pinch 1 No 1 No 1 Tsp 300 g 1 No 25 g 50 g To Taste Rate/Unit Cost

To describe macaroni au gratin tunisians use the term mjamra. In the tunis region, recipes based on pasta are a particular favorite, and, as, such, pasta may be eaten two or three times a week. Tunisia has an excellent, sophisticated cuisine, and made the most of the diverse mediterranean influences.this recipe is a worthy homage to the italian prninsula, lying just to the north. After cooking the macaroni in boiling water, it must then be mixed with the other ingredients this tube-shaped pasta is reheated in the oven and covered with swiss cheese preserves all the smooth texture and flavor of the gratin. You can serve it straightway in an attractive dish. This fairly rich dish includes peas, which have been a favorite of mediterranean people since ancient times. A wonderful spring vegetable, the pods of this kitchen garden plant are easy to sheel. Select peas with a fresh green, intact, and full pod. They will keep two or three days in the refrigerator. But it is better to use them soon after youve bought them.To give a special flavor to this dish. Our chef adds saffron water to the mixture. Called zafaran in Arabic, this colorful spice is irreplaceable. Its distinctive flavor

finds its way into many tunisian recipes. The upper ends of the saffron are made up of the pistil or stigmas, which are dark, red velvety, and vivid. Macaroni au gratin is a family dish that is easy to make. Its quite rich, and can be eaten at lunchtime or in the evening. Method: Blanch the peas in salted water for approximately 6 minutes. Drain and place to one side. Hard boil the eggs. Shell and chop them, then place to one side. Cut the chicken into pieces, brown the pieces in the olive oil. Season with salt and pepper. Add the caraway seeds. Soak the saffron in glass water. Add the chopped onion, crushed garlic, and harissa. Pour in the saffron water, Stir well. Cover the ingredients with water and cook with the lid on for approximately 15 minutes. Cook the macaroni separately in salted water for approximately 10 minutes drain. Place to one side. Remove the chicken pieces. Cut the meat off the bone and dice it. return the meant to the mixture. Add the peas, chopped eggs, cubed tomatoes, and chopped parsley. Add the mixture to the macaroni in a bowl and mix well. Arrange in an ovenproof dish, and sprinkle swiss cheese over. Broil in the oven for 5-10 minutes.

Bouza With Pisachios

S.No Ingredients 1 Pistachios (Blanched) 2 Condensed Milk 3 Cornstarch For The Garnish:Quantity 150 g 1 Can 3 Tbsp Rate/Unit Cost

4 Pine Nuts -----5 Ground Almonds -----6 Fiberts (Hazelnuts) -----The delicious pistachio beverage is typically tunisian. It is often served at IFTAR, the breaking of the fast of ramadan at sunset. Easy to digest, its a very nutritious drink, which fortifies the people during these meager days. Its also served while marriage arrangements are being finalized. The pistachio is considered to be one of the most refined dried nuts, and is also found in many oriental pastries, in baklawas, or in tasty, honey coated cigar shaped delicacies. This nut is the seed of the pistachio tree. It originates from Syria, but is also grown in iraq, iran, and of course in tunisia. Mehtod: Cook the blanched pistachios under your oven broiler for 3-5 minutes. They must stay green. Process them until the nuts from a paste.

Add the condensed milk and add three times its volume in water. Stir the cornstarch into the mixture. Mix again, stirring vigorously. Put the mixture on the heat and cook the bouza, stirring constantly until the beverage thickens. Pour the bouza into four pretty glasses, sharing equally between each glass. Decorate the bouza with ground pistachios, pine nuts, and ground almonds. Serve the beverage hot.

Menu
Crispy Corn With Chilli And Pepper Tomato Egg Flower Soup Sesame Chicken With Chillies And Honey Sesame Paneer With Chillies And Honey Chilly Garlic Noodles Ginger And Capsicum Fried Rice Date pancake

Salted Crispy Corn With Chilli And Pepper

The chilli adds bite to the natural sweetness of corn making this deliciously moreish. A great snack with drinks. S.No 1 2 3 4 5 6 7 8 9 10 Ingredients Corn Kernels (Canned) Vegetable (Oil To Fry) Corn Flour (To Dust The Corn) Onion (chopped) Spring Onion (chopped) Green Chilli (chopped) White Pepper Powder Chinese Wine Vinegar ( Or white Vinegar) Sugar Salt Quantity Rate/Unit 200 g 250 ml 100 g 10 g 5g 2 no. Tsp Tsp 1 Tsp 1 Tsp Cost

Method: Remove the yellow corn kernels from the can and drain. Keep the drained corn in a bowl. Dust the corn kernels evenly with corn flour making sure each kernel is coated.

 Keep the dusted corn kernels in a dry place for 30 minutes to allow the corn flour to absorb the excess moisture. Heat a wok and add the vegetable oil for deep frying, put a piece of bread in the oil, and if it becomes brown , your oil is read for frying. Fry the dusted corn kernels till crisp and golden brown. Remove and set aside. Reheat the wok and add 30 ml of the strained oil. Add the chopped chillies and spring onions and saut well. Add back the crisp corn kernels. Add the seasoning and toss well. Add the vinegar. Remove and serve hot.

Tomato Egg Flower Soup

This is a beautiful soupit has a wonderfully delicate light flavor, subtly spiced with white pepper. White pepper has more of a peppery bite than black pepper, so should be used sparingly. S.No 1 2 3 4 5 6 7 8 9 Ingredients Everyday stock Fresh Ginger (Sliced) Tomatoes (Diced) Light Soy sauce Salt White Pepper (Ground) Egg White (Lightly Beaten) Spring Onion & Coriander Sprig Sesame Oil Quantity 1 lt 10 g 60 g 1 Tbsp 2 Tsp Tsp 1 No To Garnish 1 Rate/Unit Cost

Method: Boil the stock and ginger in a large saucepan for 2 to 3 minutes. Add the diced tomatoes, soy sauce, white pepper, and a generous pinch of sea salt and simmer it. Bring it all to a boil and turn off the heat. Slowly pour the beaten egg white into the soup, pouring it in a steady stream, while stirring the soup. Rest for 1 minutes.

 Serve the soup in small bowls. Pour in the sesame oil to flavor. Garnish with the spring onion and coriander sprig.

Sesame Chicken With Chillies And Honey

The nutty sesame seeds make an interesting triangle of flavours with the hot chilli and the sweet honey sauce.

For The Marinade

S.No 1 2 3 4 5 6 Ingredients Egg Salt White Pepper Powder Corn Flour (Dry) Ginger Juice Vegetable Oil Quantity 1 No To Taste 2g 5g Tsp 1 Tsp Rate/Unit Cost

7 8 9 10 11 12 13 14 15 16 17

Chicken Breast (Boneless) Fresh And Chillies (Chopped) Ginger (Shredded) Honey Vegetable Oil Sesame Seeds (Roasted) Salt White Pepper Powder White Vinegar Dark Soy Sauce Everyday Stock

200 g 2 No 4g 45 Ml 60 Ml 5g 2g 2g 2 Tsp 1 Drop 2 Tbsp

Method: Cut the boneless chicken into bite sized dices. Marinate the diced chicken with the egg, seasoning, ginger juice, vegetable oil, and corn flour. Keep it aside in a refrigerator for 30 minutes. Remove it just before cooking. Heat 30 ml of vegetable oil in a wok till it reaches smoking point. Add the chicken. Stir-fry the chicken till crisp. To prepare the honey sauce: heat the remaining oil in a wok, l add the shredded ginger and the chillies. Saut. Add the honey seasoning and stock. Add the chicken to the honey sauce; toss it gently till the honey sauce evenly coats the chicken. Finish with vinegar and 1 drop of dark soy sauce. Serve hot.

Ginger And Capsicum Fried Rice

A simple yet delicious combination.

S.No 1 2 3 4 5 6 7

Ingredients Long Grain Rice (Soaked) Groundnut Oil Ginger (shredded) Capsicum (Shredded) Salt White Pepper Spring Onion (chopped)

Quantity 500 g 30 Ml 40 g 80 g 1 Tsp 1 Tsp 2 No

Rate/Unit

Cost

Method: Heat the wok till it is smoking hot.

 Add oil and moderately heat to 120* c. you can either use a thermometer or put a cupe of stale bread into the oil. It should get brown slowly. Not immediately. Add the ginger and stir-fry. Add the capsicum and stir-fry till you can smell the aroma. Add the rice, salt and white pepper. Toss well. Add the chopped spring onion. Remove from heat and serve hot.

Diced Chicken With Assorted Peppers And Ginger

A delicious chicken dish, made piquant with the addition of ginger. S.No 1 2 3 4 5 6 7 8 9 10 11 12 13 14 Ingredients Chicken (Boneless) Vegetable Oil To Stir Fry Red Capsicum (Diced) Ginger (Sliced) Garlic (chopped) Shaoxiang wine ( Or White Or Rice Wine) Oyster Sauce Green Chilli (Chopped) Green Capsicum (Diced) Soy Sauce Salt Sugar White Pepper Powder Black Pepper Powder Quantity 200 g 50 ml 15 g 10 g 4g 2 Tbsp 1 Tbsp 2 No 10 g 1 Tbsp 2g 5g 2g 1 Tsp Rate/Unit Cost

Method: Cut the boneless chicken into bite sized dices. Marinate the diced chicken with egg, seasoning, oil, and corn flour. Keep the marinated chicken in the refrigerator for 30 minutes. Remove just before cooking. Heat 30 ml of vegetable oil in a wok till it reaches smoking point. Add the marinated chicken and stir fry till it is cooked. Remove the chicken and set aside. Heat 20 ml of vegetable oil in a wok; add ginger, garlic, green capsicum, chillies, and red peppers, stir fry. Add the black pepper powder, oyster sauce, soy sauce, and stock and adjust the seasoning. Return the stir fried chicken to the sauce. Toss it till evenly coated. Finish with wine. Remove and serve hot.

Shaoxiang wine:- Shaoxing wine is one of the most famous varieties of huangjiu, or
traditional Chinese wines, fermented from rice. It originates from the region ofShaoxing, in the Zhejiang province of eastern China. It is widely used as both a beverage and a cooking wine in Chinese cuisine. It is internationally well-known and renowned throughout mainland China, as well as in Taiwan and Southeast Asia

Chilli Garlic Noodles

This is only for the brave. S.no 1 2 3 4 5 6 7 8 9 10 11 12 Ingredients Noddless (Boiled) Groundnut Oil Chilli Paste Garlic (Chopped) Vegetable Stock Salt Hoisin Sauce Sugar Dark Soy Sauce Malt Vinegar Chilli Oil Spring Onion (Green Portion Chopped) Quantity 500 g 30 ml 40 g 25 g 30 ml 20 g 15 g 5g 5 Ml 30 ml 10 ml 40 g Rate/Unit Cost

Method: Heat the wok till it is smoking hot and add oil. Add the chopped garlic and saut. Add the chilli paste and the hoisin sauce. Saut for 20 seconds over a high flame till cooked. Add the vegetable stock. Add the salt, sugar, dark soy sauce, and malt vinegar. Add the boiled noodles. Toss and adjust the seasoning. Finish with the chilli oil and spring onion. Stir fry serve hot.

Hoisin sauce is a Chinese dipping sauce. The word hoisin is a romanization of

the Chinese word for seafood as pronounced in Cantonese.

DATE PANCAKE
This dessert has a delicious blend of texturesthe crispness of the pancake and the softened sweetness of the dates . S.No 1 2 3 4 5 Ingredients Dates Cashewnuts Almonds Sesame Seeds (Roasted) Groundnut Oil Quantity 150g 25g 15g 10 g 30ml Rate/Unit Cost

For The Pancake

6 7 Flour Corn flour 100 g 70 g

8 9 10 11

Baking Powder Sugar Groundnut Oil Water

1g 5g To fry 30 ml

Seedless dates are preferred.

Method: Mix all the ingredients for the pancake in 30 ml of water to make a dough. Roll it into thin sheets. Now mix together all the ingredients with the dates. Put the mix into a blender & to mince finely. Remove & divide it into four equal parts. Flatten each with rolling pin by placing it in between two plastic sheets. Put the mix in the pancake sheets , fold it like a envelope & seal it. Heat oil & fry the stuffed pancakes till golden. Remove , cut diagonally and serve with vanilla ice cream.

LEBANESE MENU

MEZZE PLATTER
BAMIAH JAWANEH MOUTABAL HUMOUS FALAFEL LEBNAH PITA BREAD TABOULLEH

BAMIAH- OKRA WITH TOMATOES

S. NO
1 2 3 4 5 6 7 8

INGREDIENTS

QUANTITY

RATE/UNIT

COST

OKRA WHOLE (TOP & 150 GMS TAILED) TOMATO PUREE 1 CUP (PEELED&DESEEDED) ONIONS (SLICED) 2 NOS TOMATOES (CHOPPED) GARLIC(CHOPPED) OIL CUMIN POWDER SALT I BOWL 4 TSPS 4TBSP 1TSP 1 TSP

9 10

OLIVE OIL CORIANDER

CUP TO GARNISH

METHOD
1) 2) 3) 4) Heat olive oil & shallow fry the okra for 7-10 mins. Drain & keep aside. Add salt & cumin powder. Fry onion & garlic in the same pan . when slightly colored,but not soft,add the tomatoes & puree. stir & season with salt. 5) Throw in the okra. 6) Serve hot as a starter, garnished with coriander.

JAWANEH CHICKEN WINGS MARINATED IN GARLIC

S. NO
1 2 3 4 5 6 7 8 9

INGREDIENTS
CHICKEN WINGS GARLIC OLIVE OIL SALT GROUND BLACK PEPPER RED CHILLI POWDER ALLSPICE NUTMEG CINNAMON

QUANTITY
12PCS 100 GMS 2 TBSP 1 TSP TSP TSP TSP TSP TSP

RATE/UNIT

COST

POWDER

METHOD
1) 2) 3) 4) 5) Clean the chicken wings, wash & drain. Place the wings in a bowl, add chopped garlic, olive oil & all the spices. Keep aside for 20 mins. Grill over the charcoal or bake in the oven for 30 mins turning occasionally. Served with a light Lebanese mayonnaise made from garlic, olive oil & whipped egg white.

MOUTABAL-GRILLED EGGPLANT WITH GARLIC, SESAME & LEMON

S. NO
1 2 3 4 5 GARNISH

INGREDIENTS
DARK AUBERGINES TAHINI(SESAME PASTE) GARLIC PASTE YOGHURT LEMON JUICE

QUANTITY
2 LARGE 1 -2 TBSP 2 TBSP 75 gms 1 LARGE

RATE/UNIT

COST

dribble olive oil few sprigs of finely chopped parsley

few black olives

METHOD
1) Pierce the aubergines in a few places with the point of a knife & turn them directly over flame or grill until their skin is black & blistered & flesh feels soft.alternatively , roast them in oven at 200 degree Celsius for 40 mins approx, depending upon the time. 2) Peel them & squeeze their juiceout in a colander.mash the flesh with a fork or puree it in a blender adding the rest of the ingredients gradually . 3) Pour into a bowl & garnish wioth olive oil,parsley and olives. 4) You can even add half a teaspoon of freshly roasted,ground cumin & chopped green chilli to enhance the flavours.

HUMOUS-CHICKPEA DIP
S. NO INGREDIENTS QUANTITY RATE/UNIT COST

1 2 3 4 5 6 7
METHOD

DRIED CHICKPEAS OLIVE OIL GARLIC PASTE TAHINI LEMON JUICE SALT PAPRIKA

250 GMS 200 ML 25 GM 25 GM 45 ML 1 TSP 1 TSP

1) Soak the chickpeas overnight till they swell to almost double of their size. Wash a couple of times.boil or pressure cook with little salt in plenty of water until very soft. 2) While still warm, grind it with 2-3 tbspns of cooking liquid, garlic, lemon juice & tahini. If it looks coarse add a little liquid. 3) Add half olive oil towards the end till its a fine puree.

4) If you are going to use it later make it thin as it will dry out when refrigerated. Can be stored up to a week in an air tight container. 5) Serve in a shallow bowl. 6) Scoop out a little from the center with the back of a spoon & pour in the remaining olive oil around. Sprinkle paprika on top or mild red chilli powder

FALAFEL- BROAD BEAN RISSOLES

S. NO 1 2 3 4 5 6 7 INGREDIENTS BUTTER BEANS OR DRIED FAVA ONIONS(ROUGHLY SLICED) CORIANDER FRESH DILL (SHEPU) GARLIC SALT SESAME SEEDS QUANTITY 250 GMS 2 NOS 1 CUP CUP 4 TSPNS 2 TSPNS 2 TSPNS RATE/UNIT COST

OIL

TO FRY

METHOD
1) Soak the beans in water for atleast 6 hrs, wash & drain completely. 2) Grind all the ingredients together except the sesame seeds and you will get a soft green mixture. 3) Shape into small round cutlets,roll in sesame seeds & deep fry in medium hot oil.

4) If too hot oil the falafel will become black from outside and raw from inside. 5) Serve with pita bread, tahini , humous & salad.
Tabbouleh Recipe INGREDIENTS Cracked wheat (burghul), soaked4 tablespoons Tomato, chopped 1 medium Fresh parsley, roughly chopped 1 cup Salt to taste Black peppercorns, crushed 6-8 Lemon juice 1 tablespoon Extra-virgin olive oil 4 teaspoons METHOD Strain the burghul through muslin cloth. Squeeze well to remove all the water. Quarter the tomato, remove seeds and chop roughly. Place the parsley in a bowl. Add burghul, tomato, salt, crushed black peppercorns, lemon juice and two teaspoons extra virgin olive oil and mix well. Transfer into a serving bowl. Drizzle the remaining extra virgin olive oil and serve.

MEXICAN MENU
CHICKEN AND TOMATILLO CHIMICHANGAS

CHILLED COCONUT SOUP

DRUNKEN CHICKEN

CHICKEN/PANEER FAJITAS

CHILLI COURGETTES

YELLOW RICE

PINEAPPLE CUSTARD

CHICKEN AND TOMATILLO CHIMICHANGAS

SERVES FOUR

S.NO. INGREDIENTS 1. Boneless chicken breast 2. 3. 4. 5. 6. 7. 8. 9. Chipotle chilli, seeded Vegetable oil Onions, finely chopped Garlic cloves, crushed Ground cumin Ground coriander Ground cinnamon Ground cloves

QUANTITY 2 no. 1 no. 15ml/1tbsp 2 no. 4 no. tsp tsp tsp tsp

RATE/UNIT

COST

10. 11. 12. 13. 14.

Drained canned tomatillos Cooked pinto beans Fresh wheat flour tortillas Oil Salt and ground black pepper

300gm/2cups 400gm 8-10 no. For frying To taste

Method:
1. Put the chicken breast in a large pan, pour over water to cover and add the chilli. Bring the boil, lower the heat and simmer for 10 min or until the chicken is cooked through and the chilli and chop it finely. Lift the chicken breast out of the pan and put them on a plate. Leave to cool slightly, then shred with two forks. 2. Heat the oil in a frying pan. Fry the onions until translucent, then add the garlic and ground spices and cook for 3 min more. Add the tomatillos and pinto beans. Cook over a moderate heat for 5 min, stirring constantly to break up the tomatillos and some of the beans. Simmer gently for 5 min more. Add the chicken and seasoning. 3. Wrap the tortillas in foil and place them on a plate. Stand the plate over boiling water for about 5 min until they become pliable. Alternatively, wrap them in microwave-safe film and heat them in a microwave on full power for 1 min. 4. Spoon one-eighth of the bean filling into the center of the tortilla, fold in both sides, then fold the bottom up and the top down to form a neat parcel. Secure with a cocktail stick (toothpick). 5. Heat the oil in a large pan. Remove the sticks and fry the chimichangas in batches, turning once. Remove them from the oil with a slotted spoon and drain on kitchen paper.

COOKS TIP

The word pinto means speckled, which aptly describes these attractive dried beans. If you prepare them yourself, they will need to be soaked overnight in water, then cooked in unsalted boiling water for 1-1 hours until tender.

CHILLED COCONUT SOUP

Refreshing, cooling and not too filling, this soup is the perfect antidote to hot weather. At a formal meal in Mexico it would be served after a starter, to refresh the palate before the main course.
SERVES SIX

S.NO. 1. 2. 3. 4. 5. 6.

INGREDIENTS Milk Desiccated coconut Coconut milk Chicken stock Double (heavy) cream Salt

QUANTITY 1.2 liters 225gm 400ml 400ml 200ml To taste

RATE/UNIT

COST

7. 8. 9.

Ground white pepper Caster sugar Fresh coriander

To taste 1 tsp Small bunch

METHOD: 1. Pour the milk into a large pan. Bring it to the boil, stir in the coconut, lower the heat and allow to simmer for 30min. Spoon the mixture into a food processor and process until smooth. This may take a while up to 5min. So pause frequently and scrap down the side of the bowl. 2. Rinse the pan to remove any coconut, pour in the processed mixture and add the coconut milk. Stir in the chicken stock (home - made, if possible, which gives a better flavor than a stock or bouillon cube), cream, salt, pepper and sugar. Bring the mixture to the boil, stirring occasionally, then lower the heat and cook for 10min. 3. Reserve a few coriander leaves to garnish, then chop the rest finely and stir into the soup. Pour the soup into a large bowl, let it cool, then cover and put in the refrigerator until chilled. Serve in chilled bowls, garnished with the coriander leaves.

DRUNKEN CHICKEN
SERVES FOUR

S.NO. 1. 2. 3. 4. 5. 6. 7. 8. 9.

INGREDIENTS Raisins Sherry Plane flour Salt Ground black pepper Vegetable oil Skinless chicken thighs, bone-in Onion, thinly sliced Garlic cloves,

QUANTITY 150gm 120ml 115gm To taste To taste 3tbsp 8no. 1no. 3no.

RATE/UNIT

COST

10. 11. 12. 13. 14. 15.

crushed Tart eating apples Slivered almonds Ripe plantain, sliced Chicken stock Tequila Fresh herbs, chopped

2no. 115gm 1no. 350ml 250ml To garnish

Method: 1. Put the raisins in a bowl and pour the sherry over. Set aside to plump up. Season the flour with the salt and pepper and spread it out on a large, flat dish or soup plate. Heat 30ml/2tbsp of the oil in a large frying pan. Dip each chicken thigh in turn in the seasoned flour, then fry in the hot oil until browned, turning occasionally. Drain on kitchen paper. 2. Heat the remaining vegetable oil in a large, deep frying pan. Add the onion slices and crushed garlic and cook for 2-3min. Meanwhile, peel, core and diced the apples. 3. Add the diced apple to the onion mixture with the almonds and plantain slices. Cook, stirring occasionally, for 3-4min, then add the soaked raisins, with any free sherry. Add chicken pieces to the pan. 4. Pour the stock and tequila over the chicken mixture. Cover the pan with a lid and cook for 10min more or until the sauce has reduce by about half. 5. Check that the chicken thighs are cooked by lifting one out of the pan and piercing it in the thickest part with a sharp knife or skewer. Any juices that come out should be clear. If necessary, cook the chicken for a little longer before serving, sprinkled with chopped fresh herbs.

CHICKEN FAJITAS
In Mexico this dish is popular for casual entertaining. Fajitas are flour tortillas that are brought to the table freshly cooked, still warm. Guests selected and add their own fillings before folding the tortillas and tucking in.
SERVES SIX

S.NO. 1. 2. 3. 4. 5. 6. 7.

INGREDIENTS Chicken breasts, boneless Grated rind and juice of lime Caster sugar Dried oregano Cayenne pepper Ground cinnamon Onions

QUANTITY 3no. 2no. 2tbsp 2tsp tsp 1tsp 2no.

RATE /UNIT

COST

8. 9. 10.

11. 12. 13. 14. 15.

Bell peppers(different) Vegetable oil Guacamole, salsa and sour cream FOR TORTILLAS Flour Baking powder Salt Lard Warm water

3no. 3tbsp To serve

250gm tsp A pinch 50gm 4tbsp

METHOD:
1. Slice the chicken breasts into 2cm/ in wide strips and place these in a large bowl. Add the lime rind and juice, caster sugar, oregano, cayenne pepper and cinnamon. Mix thoroughly. Set aside to marinate for at least 30min. 2. Meanwhile make the tortillas. Mix the flour, baking powder and salt in a large bowl. Rub in the lard, then add the warm water, a little at a time, to make a stiff dough. Knead this on a lightly floured surface for 10-15min until it is smooth and elastic. 3. Dived the dough into 12 small balls, then roll each ball to a 15cm/6 in round. Cover the rounds with clear film to keep them from drying out while you prepare the vegetables. 4. Cut the slices of onions. And cut the peppers and remove the seeds, then slice the flesh into 1cm/ in wide strips. 5. Heat a griddle and cook each tortilla in turn for about 1min on each side, or until the surface colours and begins to blister. Keep the cooked tortillas warm and pliable by wrapping them in a clean, dry dishtowel. 6. Heat the oil in large frying pan. Stir fry the marinated chicken for 5-6min, then add peppers and onions and cook for 3-4 min more, until the chicken strips are cooked through and the vegetables are soft and tender, but still juicy.

7. Spoon the chicken mixture into a serving bowl and take it to the table with the cooked tortillas, guacamole, salsa and soured cream. Keep the tortillas wrapped and warm. 8. To serve, each guest takes a warm tortilla, spread it with a little salsa, add a spoonful of guacamole and piles some of the chicken mixture in the center. The final touch is to add a small drop of soured cream.

CHILLI COURGETTES
SERVES FOUR

S.NO. INGREDIENTS 1. Corn oil 2. Courgettes (zucchini), sliced 3. Onion, finely chopped 4. Garlic cloves, chopped 5. Tomatoes, peeled, chopped 6. Drained canned jalapeno, chopped 7. Fresh coriander, chopped 8. Salt

QUANTITY 2tbsp 450gm 1no. 2no. 450gm 2no. 1tbsp To taste

RATE/UNIT

COST

METHOD: 1. Heat the oil in a flame proof casserole and fry the onions and garlic until soft. Add all the remaining ingredients, except the salt. 2. Cover with water and bring to simmering point. Cover and cook over a low heat for about 30min, until the courgettes are tender, checking from time to time that the dish is not drying out. If it is, add a little tomato juice, stock or water. 3. Seasoned with salt to taste, and serve the Mexican way as a separate course in a bowl for each of your guest.

YELLOW RICE
SERVES SIX

S.NO. 1. 2. 3. 4. 5. 6. 7. 8. 9.

INGREDIENTS Long grain white rice Vegetable oil Ground achiote seed(annatto powder) Onion, finely chopped Garlic cloves, crushed Chicken stock Drained pickled jalapeno chilli slices Salt Fresh coriander

QUANTITY 200gm 30ml 5ml 1no. 2no. 475ml 50gm To taste To garnish

RATE/UNIT

COST

METHOD: 1. Put the rice in a heatproof bowl, pour over boiling water to cover and leave to stand for 20min. Drain, rinse under cold water and drain again. 2. Heat the oil in a pan, add the ground achiote seed (annatto powder) and cook for 3-4min or until the onion is translucent. Stir in the rice and cook for 5min. 3. Pour in the stock, mix well and bring to the boil. Lower the heat cover the pan with a tight-fitting lid and simmer for 25-30min, until all the liquid has been absorbed. 4. Add the chopped jalapenos to the pan and stir to distribute them evenly. Add salt to taste, then spoon into a heated serving dish and garnish with the fresh coriander. Serve immediately. COOK TIP: Achiote, the seed of the annatto tree, is used as a food colouring and flavouring throughout Latin America.

PINEAPPLE CUSTARD
SERVES SIX

S.NO. INGREDIENTS 1. Peeled fresh pineapple, chopped 2. Caster sugar 3. Eggs, lightly beaten FOR CARAMEL 4. Granulated sugar 5. Lime juice METHOD:

QUANTITY 350gm 150gm 4no. 4tbsp 1no.

RATE/UNIT

COST

1. Put the pineapple in a blender or food processor and process until smooth. Scrape the puree into a pan and add the sugar. Cook for 5min or until reduce by one-third. The mixture should be thick but not jam like, so add a little water if it is too thick. Transfer to a bowl and leave to cool. 2. Meanwhile make the caramel. Place the granulated sugar in a heavy pan over a medium heat. As the sugar starts to caramelize around the edges, shake the pan to mix the sugar, but do not stir. Remove the pan from the heat as soon as all the sugar has dissolved and the caramel has become golden brown. Immediately stir in the lime juice taking care not to burn yourself. The hot caramel will spit when the lime juice is added, but this will stop. Divide the caramel along six ramekins and turn them so that they are coated evenly. 3. Preheat the oven to 1800c/3500F. Stir the eggs into the cool pineapple mixture. Divide the mixture equally among the ramekins. Place the moulds in a roasting pan and pour in warm water to come halfway up their sides. Cover the foil and bake for 45min, until set. Allow to cool. 4. Just before serving, unmould the custard directly on to dessert plates. Loosen the edges with the knife, invert dessert plate on top of each mould are turn both over.

JAPANESE MENU
GAMMODOKI VEGETABLE TEMPURA NORI ROLLED SUSHI FIVE INGRIDENTS RICE NEW POTATOES COOKED IN DASHI STOCK

GOMMODOKI
Plain soft tofu is transformed into a more substantial dish with added konbu and carrots. Konbu and hijiki can be substituted with shredded green beans.

S.no 1. 2. 3. 4. 5. 6. 7. 8.

INGREDIENT Tofu Hijiki Carrot Shitake mushrooms Green beans Egg Salt, shoyu, mirin Sesame seed Vegetable oil

QUANTITY RATE/UNIT 1 5 gm 2 dried 8 1 1 tbsp

COST

METHOD:1. Wrap a tofu cake in kitchen paper and place on a chopping board. Place a large plate on it and leave it to press for about 1 hour until all the excess water has drained out. 2. Meanwhile soak the konbu or hijiki in tepid water for 30 minutes, the drain and chop roughly into 1-2 cm/1/2-3/4 in long shreds. 3. Cut the carrot, shitake and green beans into 1-2 cm in shreds.

4. Put the tofu in a suribachi ( Japanese grinding bowl) or a food processor with the egg , a pinch of salt, and a dash each of shoyu and mirin. Grind or process to a very smooth consistency. 5. Transfer the tofu mixture to a large bowl. Add all the vegetable shreds and sesame seeds and mix well. 6. Heat the oil for frying in a deep frying pan to about 120c/250f. Spoon a heaped tablespoonful of the tofu mixture on to your wet palm and mould into a small oval shaped about 2 cm in thick 7. Place in the hot oil and deep fry for 2-3 minutes, or until both sides are a light golden brown. Drain on kitchen paper. Repeat this process until all the mixture is used up. 8. When all the tofu balls have been fried, reheat the oil to 170c/340f fry the balls again to make them crisp. Serve hot as an appetizer or main course, accompanied by some grated daikon with a little shoyu.

VEGITABLE TEMPURA
In the hot and humid Japanese summer, zen monks eat deep fried vegetables, shojin age to get over the fatigue of hard training. Although tempura prepration needs a little effort, take your time and enjoy the process as an artistic activity, like the monks do.

S.no 1.

INGREDIENT Lemon juice

QUANTITY RATE/UNIT 1 tbsp

COST

2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12.

Renkon Sweet potato Aubergine Vegetable oil Shiso leaves Green bell peper Kabocha Green beans Shitake mushrooms Okra Onion

15 cm for frying 4 1 1/8 4 4 4 1

For batter S.no 1. 2. 3. 4. INGREDIENT Ice cold water Egg beaten Ap flour Ice cubes QUANTITY RATE/UNIT 200ml 1 large 90 gm 2-3 COST

For the condiments S.no 1. 3. INGREDIENT daikon Fresh root ginger QUANTITY RATE/UNIT 450 gm 1 COST

For the dipping sauce S.no INGREDIENT QUANTITY RATE/UNIT COST

1. 2. 3. 4.

Dashi stock Dashi no moto Shoyu Mirin

400 ml 10 ml 100ml 100 ml

METHOD:1. To make the dipping sauce, mix all the ingredient in a pan. Bring to the boil, the remove from the heat. Set aside. 2. Fill a small bowl with cold water and add the lemon juice or rice vinegar. Peel the renkon, then slice it and the sweet potato into 5mm thick discs. Straightaway to prevent discolouring. Just before frying, drain and pat dry with kitchen paper. 3. Slice the aubergine horizontally into 5 mm in thick slices, then halve them lengthways. Soak in cold water until just before frying . Drain and pat dry. 4. To prepare the condiment, peel and grate the daikon and gingers separately, using a daikon oroshi or alternatively, use a food processor. Lightly squeeze out excess liquid from both the daikon and ginger. 5. Line an egg cup with clear film and press about tsp grated ginger into the bottom, then again and turn upside down on to a small plate. Make four of these tiny mounds. 6. To make the batter, pour the ice cold water into a mixing bowl add the beaten egg and mix well. Add the flour and very roughly fold in with a pair of chopsticks or a fork . do not beat. The batter should still be quite lumpy. Add the ice cubes. 7. Pour in enough oil to come half way up the depth of a wok or deep fryer. Heat the oil until the temperature reaches about 150c or 300f. 8. Deep fry the shiso leaves. Hold the stalk of one leaf in your hand and stroke the leaf across the surface of the batter mix, coating only on side of the leaf. Gently slip it into the oil until it goes crisp and bright green. Leave to drain on kitchen paper. Deep fry the renkon and sweet potato in the same way first coating one side in batter then frying until golden.

9. Increase the temperature to 175c/347f. Lightly dust the rest of the vegetables with flour, dunk into the batter mix, then shake off the excess. Deep fry them two to three pieces at a time until crisp. Leave to drain on kitchen paper. 10.Divide the warm dipping sauce among four small bowls. Place with the condiments. Arrange the tempura on large plate. Serve immediately. Mix the condiment into the sauce, then dip in the tempura as you eat.

NORI ROLLED SHUSHI

You will need a makisu ( A sushi rolling mat) to make these sushi, called nori maki there are two types: HOSO MAKI (THIN ROLLED SUSHI) and FUTO MAKI ( THICK ROLLED SUSHI)

S.no 1. 2.

INGREDIENT nori sheet su meshi

QUANTITY RATE/UNIT
2 1

COST

For the omelette S.no 1. INGREDIENT eggsbeaten QUANTITY RATE/UNIT

2

COST

2. 3. 4. 5. 6. 7. 8. 9. 10.

dashi stock dashi no moto salt shoyu caster sugar mirin large prawns asparagus chives

1 1/2 tbsp 2 tsp tsp 1 tbsp 1 tsp 1 tsp 6 raw 4

10

METHOD:1. To make the omelette, mix the beaten eggs, dashi stock, sake and salt in bowl. Head a little oil in a frying pan on a medium low fat heat. Pour in just enough egg mixture to thinly cover the base of the pan. As soon as the mixture sets, fold the omelette in half towards you and wipe the space left a little 2. With the first omelette still in the pan, repeat this process of frying and folding to make more omelette. Each new one is laid on to the previous omelette, to form on multi layered omelette. When all the mixture is used, slide the layered omelette on to a chopping board. Cool then cut into 1cm in wide strips. 3. Put the shitake, dashi stock, shoyu, sugar, and mirin in small pan. Bring to the boil then reduce the heat to low. Cook for 20 min until half of the liquid has evaporated. Drain, remove and discard the stalks, and slice the caps thinly. Squeeze out any excess liquid , then dry on kitchen paper. 4. Make three cuts in the belley of the prawns to stop them curling up, and boil in salted water for 1 min , or until they turn bright pink. Drain and cool, then removed the vein. 5. Place a nori sheet at front edge of the makisu. Scoop up half of the su meshi and spread it on the nori as in hosomaki. Leaves a 1 cm in margin at the side nearest you, and 2 cm in at the furthest from you.

6. Make a shallow depression horizontally across the centre of the rice. Fill with a row of omelette strips, then put half the asparagus and prawns on top. Place 5 chives alongside, and then put half the shitake slices on to the chives. 7. Lift the makisu with your thumbs while pressing the fillings with your finger and roll up gently. 8. When completed, gently roll the makisu on the chopping board to firm it up. Unwrap and set futo maki aside. Repeat the process to make another roll.

HOSO MAKI (THIN ROLLED SUSHI) Makes twenty four pieces S.no 1. 2. 3. 4. 5. 6. 7. 8. INGREDIENT Nori sheet Su meshi Wasabi paste Wasabi powder Tuna steak Japanese cucumber Rosted sesame seeds Takuan QUANTI TY 2 1 45 ml 2 tsp 90 gm 10 cm/4 1 tsp 6cm/2 2/1 RATE/UNIT COST

Method:1. For the filling, cut the tuna with the grain into 1 cm/1/2 in wide strips. Cut the cucumber into 1 cm/1/2 in thick strips. 2. Place the makisu on the work surface, then place a nori sheet on it horizontally, rough side up. Spread a quarter of the su meshi over the nori to cover evenly, leaving a 1 cm in margin on the side furthest from you. Press firmly to smooth the surface.

3. Spread a little wasabi paste across the rice and arrange some of the tuna strips horizontally in a row across the middle. Cut off the excess. 4. Hold the makisu with both hands and carefully roll it up, wrapping the tuna in the middle, and rolling away from the side closest to you. Hold the rolled makisu with both hands and squeeze gently with both hands and squeeze gently to firm the nori maki. 5. Slowly unwrap the makisu, remove the rolled tuna hoso maki and set aside. Make another tuna hoso maki with the remaining ingredients. 6. Repeat the same process using only the cucumber strips with the green skin on. Sprinkle sesame seeds on the cucumber before rolling. 7. Repeat with the takuan strips, but omit the wasabi paste. Keep the sushi on a slightly damp chopping board, covered with clear film ( Plastic wrap) during preparation. When finished, you should have two hoso maki of tuna, and one each of cucumber and takuan. To serve the nori maki 1. Cut each futo maki roll into eight pieces, using a very sharp knife. Wipe the knife with a dishtowel dampened with rice vinegar after each cut. Cut each hosomaki into six pieces in the same way. 2. Line up all the maki on large tray. Serve with small dishes of wasabi, grain, and shoyu for dipping.

FIVE INGREDINTS RICE

The Japanese love rice so much they invented many ways to enjoy it. Here, chicken and vegetables are cooked with short grain rice making a healthy light lunch dish called Kayaku Gohan. Serve with a simple, clear soups and tangy pickles.

S.no 1. 2. 3. 4. 5. 6. 7. 8. 1. 2. 3. 4. 5.

INGREDIENT Short grain rice Carrot Lemon juice Gobo Oyester mushrooms Mistuba sprigs Dashi stock Dashi no moto Chicken breast Shoyu Sake Mirin Salt

QUANTITY RATE/UNIT 275 gm 90 gm tsp 90 gm 225 gm 8 350ml 1 tsp 150 gm 2 tbsp 2 tbsp 1 tbsp pinch

COST

METHOD:-

1. Put the rice in a large bowl and wash well with cold water. Change the water until it becomes clear. Tip the rice into a sieve and leave to drain for 30 minutes. 2. Using a sharp knife, cut the carrot into 5mm in rounds, then cut the dices into flowers. 3. Fill a small bowl with cold water and add the lemon juice. Peel the gobo and then slice with a knife as if you were sharpening a pencil into the bowl. Leave for 15 minutes, then drain. If using canned bamboo shoots, slice into thin matchstick. 4. Tear the oyster mushrooms into thin strips. Chop the mitsuba sprigs into 2cm long pieces. Put them in a sieve and pour over hot water from the kettle to wilt them. Allow to drain and then set aside. 5. Heat the dashi stock in a large pan and add the carrots and gobo or bamboo shoots. Bring to the boil and add the chicken. Remove any scum from the surface, and add the shoyu, sake, mirin and salt. 6. Add the rice and mushrooms and cover with a tight fitting lid. Bring back to the boil, wait 5 minutes, then reduce the heat and simmer for 10 minutes. Remove from the heat without lifting the lid and leave to stand for 15 minutes. Add the mitsuba and serve.

NEW POTATOES COOKED IN DASHI STOCK

NIKKOROGASHI is a simple yet scrumptious dish, involving little more than new sesonss potatoes and onion cooked in dashi stock. As the stock evaporates the onion becomes melting soft and caramelized making a wonderful sauce that coats the potatoes.

S.no 1. 2. 3. 4. 5. 6.

INGREDIENT Sesame oil Onion Baby new potatoes Dashi stock Dashi no moto Shoyu

QUANTITY RATE/UNIT 1 tbsp 1 1 kg 200ml 5 ml 45 ml

COST

METHOD:1. Heat the sesame oil in wok or large pan, Add the onion slice and stir fry for 30 seconds, then add the potatoes. Stir constantly, usuing cooking hashi for ease, untilall the potatoes are well coated in sesame oil. 2. Pour on the dashi stock and shoyu and reduce the heat to the lowest setting. Cover and cook for 15 minutes, turning the potatoes every 5 minutes so that they are evenly cooked. 3. Uncover the wok or pan for a further 5 minutes to reduce the liquid. If there is already very little liquid remaining, remove the wok or pan from the heat, cover and leave to stand for 5 minutes. Check that the potatoes are cooked, then remove from the heat. 4. Transfer the potatoes and onions to a deep serving bowl. Pour the sauce over the top and serve immediately.

French Menu
Roule de choux au formage (Cabbage rolls with cheese) Puree Saint Germain (Green peas soup) Gordon Ramsays Smoked Paprika Chicken Stroganoff Tian Provencal MADELEINES

Roule de choux au formage (Cabbage rolls with cheese) S.no 1. 2. 3. 4. 5. 6. 7. 8. 9.

Method Wash the vegetables & pat dry. Blanch the cabbage & carrot. Smash the cheese & mix with chopped ginger ,onion & seasoning. Place the mixture in the cabbage leaf & roll. Serve with your choice of presentation & garnishes.

INGREDIENT Cabbage Stock Cheese Butter Onion Ginger Carrot Parsley Seasoning

QUANTITY RATE/UNIT 100gm 1cups 50gm 10gm 30gm 5gm 30gm 1 sprig To taste

COST

Puree Saint Germain (Green peas soup)

S.no 1. 2. 3. 4. 5. 6. 7. 8.
Method Peel the green peas & wash them. In a heavy-bottomed soup pot, heat the butter over a low-to-medium heat. Add the bouquet garni and peas and cook for 2-3 minutes or until the onion is slightly translucent, stirring more or less continuously. Add the ginger and cook for another minute or two. Add the stock . Increase the heat to medium-high and bring to a boil. Then lower the heat and simmer for 15 minutes or until the peas are soft enough that they can be pureed. Pass through a soup strainer, reheat adjust seasoning , Serve garnished with cream & croutons.

INGREDIENT Green peas Stock Flour Butter Bouquet garni Croutons Cream Parsley

QUANTITY RATE/UNIT 400gm 4cups

10gm

COST

50gm 30gm 24pcs 10ml 1 sprig

Gordon Ramsays Smoked Paprika Chicken Stroganoff

Serves 4

Ingredients

For the stroganoff:

450g chicken breast, cut into thin strips 2 tsp smoked paprika 50ml olive oil 1 onion, finely sliced 3 garlic cloves, crushed

1 green pepper, sliced Button mushrooms, quartered 150ml chicken stock Splash white wine Approx 50ml sour cream Approx 70g sugar snap peas, blanched Flat leaf parsley, large handful, chopped

For the sptzle:

150g plain flour 1 whole egg plus 1 yolk, beaten 45ml milk 45ml water 1tsp salt 1 tsp freshly grated nutmeg Knob of butter to serve

Method
1. To make the sptzle, sift the flour and add the salt and nutmeg. Beat the egg and egg yolk together and mix with the flour to form a paste. Mix the milk and water and add gradually until it forms a thick batter. 2. Boil a pan of water. Rest a colander over the top of the pan of water. Pour the batter into the colander and push it through the holes with the spatula do this in one or two batches (you can also use a potato ricer to the same effect by inserting the specific perforated disc). Simmer the sptzle for a minute or so then remove with a slotted spoon on to a plate to cool. 3. Sprinkle the chicken with smoked paprika and season. In a hot pan, add a drizzle of olive oil and pan fry for 2 3 minutes until golden and three quarters cooked, put to one side to rest. 4. Reheat the frying pan with fresh olive oil, saut the onion and garlic until tender then add the peppers and the mushrooms and cook for a further 3-4 minutes. Deglaze the pan with white wine, add a ladle of chick stock and bring to the boil. Add the sour cream and mix through. 5. Add the cooked chicken and any extra juices into the sauce and bring back to the boil (add more chicken stock if drying out). Finally mix through the sugar snap peas and flat leaf parsley. 6. Meanwhile in a separate pan melt some butter, season the sptzle with oil and some salt and pepper and saut the cooked sptzle until golden. 7. Serve the stroganoff in warm bowls and sprinkle the sptzle on top.

Tian Provencal
The Tian is a layered, baked vegetable dish originating in Provence in the south of France. It's quite similar to a gratin except for the fact that it does not include bread crumbs or cheese. It is traditionally cooked in an earthenware dish and served for lunch or dinner as an accompaniment to grilled or baked fish, barbecued chicken or roasted lamb. Note, many people choose to use a clear dish, so that the beauty of the layers can be enjoyed along with the taste.

Tian prior to baking

Ingredients (serves 2) 1 large aubergine (eggplant), cut into thick slices

1 courgette (zucchini), sliced 1 large brown onion, sliced 2 ripe tomatoes, thinly sliced 2 garlic cloves, minced 1 tsp extra virgin olive oil Provencal herbs: rosemary and thyme sprigs Ground black pepper and salt

Method Preheat oven to 180C. In a shallow baking dish coated with olive oil, arrange courgette alternately with tomato slices, zucchini and onion, repeating the sequence to fill the dish, making sure to fit the vegetables tightly. Add the minced garlic. Sprinkle with salt, pepper, thyme and rosemary thyme sprigs and drizzle with 1 tablespoon of olive oil. Bake tian in the oven for 40 minutes or until vegetables are tender and browned around the edges.

Tian ready to be served

Tians are simple to make and prepare. With both plenty of flavour and visual appeal, a tian is the ideal way to dress up a meal while still keeping mealtime fun and casual!

MADELEINES
This small shell shaped cakes are from Stanislas in France. These are first made by a chambermaid named as Madeleine when the Chef has failed to give any dessert to the King of Stanislas. So it is named after her.

S.no 1. 2. 3. 4. 5. 6. 7.
Method

INGREDIENT Eggs Sugar Flour Butter Yeast powdered Lemon rind Vanilla pod

QUANTITY RATE/UNIT 4nos 200gm 200gm 100gm 10gm pinch 1

COST

Beat the egg in a bowl. Add the sugar and grated peel. Stir gently over a pan of simmering water until the sugar has dissolved. Then continue to stir until the mixture has cooled off again. Gradually add the sieved flour and the dried yeast powder, stirring continuously & mix well. Melt butter & add it at the last. Preheat the oven to 220C, grease the moulds , fill & bake for 10 mins. De mould and serve with your choice of sauce.

THAI MENU
HOT AND SOUR NOODLE SALAD MIXED VEGETABLE SOUP THAI YELLOW CHICKEN CURRY SWEET PUMPKIN AND PEANUT CURRY STEAMED RICE
GULAY CHAAP

HOT AND SOUR NOODLE SALAD

Noodles make the perfect basis for a salad, absorbing the dressing and providing contrast in texture to the crisp vegetable.

S.no 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11.

INGREDIENT Thin rice noodles Tomatoes Baby corn sliced Spring onion Red bell pepper Lime juice Small green chilies Granulated sugar Peanut toasted Soy sauce Salt

QUANTITY RATE/UNIT 200gm 2 130 gm 4 1 2 2 2 tsp 115 gm 2 tbsp

COST

METHOD:1. Bring a large pan of lightly salted water to the boil. Snap the noodles into lengths, add to the pan and cook for 3-4 minutes. Drain, then rinse under cold water and drain again. 2. Set aside a few coriander leaves for the garnish. Chop the remaining leaves and place them in a large serving bowl. 3. Add the noodles to the bowl, with the tomato slices, corn cobs, spring onions, red pepper, lime juice, chillies, sugur and toasted peanuts. Season with the soy sauce, then taste and add a little salt if you think the mixture needs it. Toss the salad lightly but thoroughly, then garnish with the reserved coriander leaves and serve immediately.

MIXED VEGETABLE SOUP

In Thailand, this type of soup is usually made in large quantities and then reheated for consumption over several days. If you would like to do the same, double or treble the quantities. Chill left over soup rapidly and reheat thoroughly before serving.

S.no 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.

INGREDIENT Groundnut peanut oil Magic paste Savoy cabbage Mooli (daikon) Medium cauliflower Celery stick Vegetable stock Fried tofu cut in cubes Palm sugar Soy sauce

QUANTITY 2 tbsp 1 tbsp 90 gm 90 gm 1 4 1.2 lt 130 gm 1 tsp 3 tbsp

RATE/UNIT COST

METHOD:1. Heat the groundnut oil in a large, heavy pan or wok. Add the magic paste and cook over a low heat, stirring frequently, until it gives off its aroma. Add the shredded savoy cabbage or Chinese leaves, mooli, cauliflower and celery. Pour in the vegetable stock, increase the heat to medium and bring to the boil, stirring occasionally. Gently to the boil, stirring occasionally. Gently stir in the tofu cubes. 2. Add the sugar and soy sauce. Reduce the heat and simmer for 15 min, until the vegetables are cooked and tender. Taste and add a little more soy sauce if needed. Serve hot. Cooks tips:- Magic paste is a mixture of crushed garlic, while pepper and coriander. Look for it at Thai markets.

THAI YELLOW CHICKEN CURRY

The pairing of slightly sweet coconut milk and fruit with savoury chicken and spices is at once a comforting, refreshing and exotic combination.

S.no 1. 2. 3. 4. 5. 6.

INGREDIENT Chicken stock Thick tamarind juice Granulated sugar Coconut milk Green papaya Skinless, boneless Chicken breast portion Lemon juice (garnish)

QUANTITY RATE/UNIT 300 ml 2 tbsp 1 tbsp 200 ml 250 gm 250 gm

COST

7.

1 slice

For the curry paste S.no 1. 2. 3. 4. 5. 7. 8. INGREDIENT Red chilli Garlic cloves Shallots lemon grass stalk Turmeric Shrimp paste Salt QUANTITY RATE/UNIT
1 4 3 2 2

COST

1 tsp 1 tsp

METHOD:1. Make the yellow curry paste. Put the red chili, garlic, shallots, lemon grass and turmeric in a mortar or food processor. Add the shrimp paste and salt. Pound or process to a paste, adding a little water if necessary. 2. Pour the stock into a wok or medium pan and bring it to the boil. Stir in the curry paste. Bring back to the boil and add the tamarind juice, sugar and coconut milk. Add the papaya and chicken and cook over a medium to high heat for about 15 minutes, stirring frequently, until chicken is cooked. 3. Stir in the lime juice, transfer to a warm dish and serve immediately, garnished with lime slices. Cooks tip:- Fresh turmeric resembles root ginger in appearance and is a member of the same family. When preparing it, wear gloves to protect your hands from staining.

SWEET PUMPKIN AND PEANUT CURRY

A Hearty, soothing curry perfect for autumn or winter evenings. Its cheerfull colour along will brighten you up and it taste terrific.

S.no 1. 2. 3. 4. 5. 6. 7. 8.

INGREDIENT Vegetable oil Garlic cloves Shallots Yellow curry paste Vegetable stock Kaffir lime leaves Pumpkin peeled diced Sweet potatoes

QUANTITY RATE/UNIT 2 tbsp 4 4 2 tbsp 600 ml 2 450 gm 225 gm

COST

9. 10. 11. 12. 13. 14. 15.

Peanuts roasted Coconut milk Chestnut mushroom Soy sauce Thai fish sauce Pumpkin Chili flower

90 gm 300 ml 90 gm 1 tbsp 2 tbsp 50 gm to garnish

METHOD:1. Heat the oil in a large pan. Add the garlic and shallots and cook over a medium heat, stirring occasionally, for 10 minutes, until softened and golden. Do not let them burn. 2. Add the yellow curry paste and stir fry over a medium heat for 30 seconds, until fragrant, then add the stock, lime leaves, galangal, pumpkin and sweet potatoes. Bring to the boil, stirring frequently, then reduce the heat to low and simmer gently for 15 minutes. 3. Add the peanuts, coconut milk and mushrooms. Stir in the soy sauce and fish sauce and simmer for 5 minutes more. Spoon into warmed individual serving bowls, garnish with the pumpkin seeds and chilies and serve. Cooks tip:- The well drained vegetables from any of these curries would make a very tasty filling for a pastry or pie. This may not be a Thai tradition, but it is a good example of fusion food.

GULAY CHAAP (CRISP SWEET BANANAS )

This is a simple crisp green banana dessert

S.no 1. 2. 3. 4. 5. 6. 7.

INGREDIENT Green banana Oil Granulated sugar Salt Water Jasmine flavoring Shaved coconut

QUANTITY RATE/UNIT 500 gm 500 ml 250 gm a pinch 250 ml 250 gm optional

COST

Method:1. Slice the bananas into 5cm long & 6mm thick & keep in water to cover. 2. Drain & deep fry till crisp. Set a side. 3. Combine the ingredients for sugar & heat to boiling & cook the syrup for three minutes. 4. Dip the fried bananas into the syrup & remove immediately. 5. Decorate with coconut shavings, if using. 6. Serve hot, warm or cool.

GERMAN
GEBACKENER BLUMENKOHL (Deep- fried cauliflower) BERLINER KARTOFFELSUPPE

(Berlin potato soup) Chicken Schnitzel Sauerkraut Spaetzle onion cheese German Breads

GEBACKENER BLUMENKOHL (Deep- fried cauliflower) S.No 1 2 3 4 5 6 7 Ingredients Cauliflower Oil Nutmeg Flour Bread crumbs Egg Salt & pepper Quantity 1 No For frying 1 30 g 20 g 3 No To Taste Rate/Unit Cost

Method Rinse , trim the cauliflower flowerets and blanch in salted water for 8mins. Refresh in cold water & dry them. Beat the egg, now dust the cauliflower with seasoned flour, dip in egg & roll in bread crumbs. Deep fry in hot oil, drain on a kitchen paper & serve hot.

BERLINER KARTOFFELSUPPE (Berlin potato soup)

S.No

Ingredients

Quantity

Rate/Unit

Cost

1 2 3 4 5 6 7 8

Potato floury Bouquet garni (onion, carrot, celery, leek) Marjoram Cream Butter Croutons Salt & pepper Parsley

750gm 150gm 1tbsp 125gm 20 g 16pcs To Taste 2gm

Method Peel the potatoes & wash them. In a heavy-bottomed soup pot, heat the butter over a low-to-medium heat. Add the bouquet garni and potato and cook for 2-3 minutes or until the onion is slightly translucent, stirring more or less continuously. Add the stock . Increase the heat to medium-high and bring to a boil. Then lower the heat and simmer for 20 minutes, stir in the cream & blend the soup. Pass through a soup strainer. Serve garnished with parsley & croutons.

Chicken Schnitzel
Ingredients: Servings:4 2 large eggs 1 clove garlic, minced 1/2 teaspoon minced fresh parsley coarse salt ground pepper 1 cup fresh breadcrumb (made from 3 slices white bread) 1/2 cup grated parmesan cheese 4 (6 ounce) chicken cutlets, pounded to an even 1/4 inch thickness 4 tablespoons olive oil 1 tablespoon butter 1/4 cup dry white wine 1/2 cup chicken broth 1 tablespoon fresh lemon juice

Directions: 1 Beat eggs in a shallow bowl with garlic, parsley, salt and pepper. 2 In a separate shallow bowl, combine breadcrumbs (I pulse the bread slices in the food processor to get nice fresh crumbs) and parmesan cheese. 3 Dip each cutlet into egg mixture to coat completely, then dredge in breadcrumb mixture, patting it on to help it stick. 4 For each 2 cutlets, heat 2 tbsp oil in a large non-stick skillet over med-high heat. 5 Cook 2 cutlets at a time until golden brown and cooked through, about 3 minutes per side. 6 Transfer the cooked chicken cutlets to an oven-proof platter or pan, and keep warm in the oven while cooking the remaining cutlets and making the sauce. 7 Wipe the skillet clean with paper towels. 8 Heat butter until melted and add wine. 9 Heat 30 seconds and stir in broth and lemon juice. 10 Season with salt and pepper. 11 Simmer 2 minutes. 12 Pour broth mixture over cutlets and serve. 13 Garnish with parsley and lemon slices.

Sauerkraut
Sauerkraut came to Europe via Asia, where people have been pickling cabbage for thousands of years. Because of its high vitamin C content, it was very useful in preventing scurvy and keeping people healthy throughout the winter months when no fresh food was available. To make your own sauerkraut you will rely on the bacteria found on the cabbage leaves. The salt draws out the water and kills off the spoilage bacteria. You will need between a 0.6% and 2% salt concentration, which equals 3/4 to 2 teaspoons of table salt per pound of prepared cabbage. Makes 1 quart. See larger image. Prep Time: 30 minutes Total Time: 30 minutes Ingredients: 8-10 cups shredded cabbage, loosely packed (about 2 lbs), about 1 cabbage 10 juniper berries 1 tsp. caraway seeds 1 tsp. yellow mustard seeds 1-2 tsp. un-iodized or pickling salt 1 c. filtered water mixed with 1 tsp. salt Preparation: In a clean, non-metallic bowl, mix cabbage, juniper berries, caraway, mustard seeds, and salt. Stir cabbage to release juices. Let rest 10 minutes then mix again. You may let this rest longer (1-2 hours) if needed. Sterilize jar and lid by boiling for several minutes in water and draining on a clean dishcloth. Pack into a sterilized quart-sized, wide-mouthed jar, pushing down with a wooden mallet. Add filtered, or non-chlorinated, salty (1 teaspoon salt per cup of water) water to rim of jar and cap loosely with a sterilized canning lid. Place jar on a tray to catch overflowing juices. Keep jar between 65F and 72F for 2-3 weeks. After bubbling stops, check container and top off with salty (1 teaspoon salt per cup of water, warm slightly to dissolve completely) water if level falls below rim. Skim any (harmless) white spots or film from the top, close jar tightly, wipe off outside of jar and store in the refrigerator until you use it up.

More: German sauerkraut is made using salt, whereas Kimchi is made with rice wine. Both create a favorable environment for fermentation. Canned sauerkraut should be rinsed in a colander prior to eating, to reduce the briny flavor, but fresh sauerkraut does not have to be. Sauerkraut may be eaten raw, as a garnish or salad, or cooked, with apples, bacon and onions. It is low in calories, too.

Spaetzle onion cheese

cheese noodles with onions

Ingredients 400 g Flour 5 Eggs 1/2 tsp Salt n B. Water, cold 2 Onion (s) something Butter 200 g Cheese, grated n B. Water (salt water) possibly Chives possibly Salt and pepper

Preparation
Working time: about 30 min Sieve the flour into a bowl. The eggs, the salt and the water and stir with a wooden spoon. The dough stir until it bubbles. Perhaps the addition of cold water is necessary. Melt the butter in a pan. Peel the onions and cut into rings. Then fry light brown in butter. Bring a large pot of salted water to a boil. The Sptzle through a pasta machine into the water press (a somewhat sticky matter!). Always stirring occasionally with a wooden spoon. Get the noodles to the water surface, they are done. Enter with a skimmer, the first portion into a preheated bowl. Before it goes into the oven to keep warm, sprinkle some of the grated cheese. The whole repeat until all batter is gone. Finally, sprinkle with chives and onions. To taste, salt and pepper. Serve with green salad always good. But can also be well served as a side dish.