APPLE MOUSSE
Ingredients:
5 apples
2 sheets china grass
55 gm sugar
1 pinch cinnamon powder
Procedure:
Peel and core apples and heat in a pan. Add little sugar and cinnamon powder. Cool and make a puree.
Dissolve the china grass in warm water.
Mix apple puree, melted china grass together on a bed of ice.
Keep stirring till mixture thickens slightly. Pour in to individual moulds and keep refrigerated for 3-4 hours.
Unmould and serve with garnish of lemon, mint etc.
BOILED BUTTERMILK
Ingredients:
200 ml plain curd
10 ml oil
3 gm mustard seeds
3 gm turmeric
2 gm cumin seeds
2 gm fenugreek seeds
5 gm ginger
6 curry leaves
Salt to taste
500 ml water
Procedure:
Whisk the plain curd with half cup of cold water. Heat little oil in a saucepan. Add mustard seeds, curry leaves, cumin seeds, fenugreek seeds, chopped ginger and turmeric. Add 500 ml water and bring to boil. Take the boiled water away from heat and add whisked curd and little salt. Do not boil to avoid curdling. Whisk well. Serve warm.
VEGETABLE STOCK
Ingredients:
2 carrots; half-bunch celery
Half-bunch parsley; 10 French beans
1 cabbage; ginger, small piece
1.25 ltrs water; 5 cloves
3 onions; 5 pepper corns
2 bay leaves
Procedure:
Wash and slice all the vegetables. Place all the vegetables in a thick bottomed pan. Add cold water and bring to boil. Reduce the flame and simmer the stock for one hour. Strain and cool. Use the stock within 24 hours.
CREAM OF SPINACH
Ingredients:
2 bunches spinach; 20 gms garlic
Salt to taste
500 ml vegetable stock; 150 gms white sauce
10 ml oil; 1 tsp sugar
Nutmeg, a pinch
Procedure:
Clean, wash the spinach leaves. Boil them in very little water, strain, cool and make a puree in the mixer. Heat little oil in a pan. Add chopped garlic, add spinach puree, thick white sauce and vegetable stock. Whisk well and bring to boil. Add salt and nutmeg powder. Strain and serve hot.
STIR FRIED VEGETABLES WITH ALMONDS
Ingredients:
35 gm carrots
35 gm cauliflower
30 gm broccoli
30 gm baby corn
35 gm French beans
30 gm onions; 5 gm chopped garlic
10 gm chopped ginger
5 gm chopped spring onions
100 ml vegetable stock; 10 gm rice flour
Salt to taste
1 tbsp almonds; 1 tbsp refined oil
Procedure:
Blanche and peel the almonds. Cut into thin slices. (Alternately almonds can be roasted and then sliced). Clean and cut all the vegetables (1 to 5) thinly. Peel the onions and cut into quarters
removing the layers. Heat little oil in a Chinese wok. Add chopped ginger, garlic and saute until
brown. Now add the vegetables and stir fry.
Add a little stock and allow to simmer till vegetables are cooked. Add seasoning and little vegetable stock. Thicken the sauce by adding little rice flour mixed in water. Add salt to taste and garnish with spring onions and almond slivers. Serve with rice noodles or fried rice.
ORANGE MOUSSE
Ingredients:
10 oranges; 500 ml milk
25 gm china grass
55 gm sugar
Procedure:
Peel oranges and take out the juice. Dissolve the china grass in warm water. Heat milk with little sugar. Cool down the milk. Mix together milk, juice, china grass together on a bed of ice. Keep stirring till mixture thickens slightly. Pour in to individual moulds and keep refrigerated for 3-4 hours.
Unmould and serve with garnish of orange segment/lemon, mint. etc.
SPINACH MOUSSE
Ingredients:
500 gm spinach; 200 ml milk
2 sheets china grass; Salt, to taste
Pepper, a pinch; Nutmeg, a pinch
1 lemon
Procedure:
Wash spinach, remove stems and blanch the leaves in boiling water. Refresh the spinach leaves and make puree.
Dissolve the china grass in warm water.
Heat and cool down the milk.
Mix together milk, puree, china grass, little salt, crushed pepper and a pinch of nutmeg powder on a bed of ice.
Keep stirring till mixture thickens slightly.
Pour into individual moulds and keep refrigerated for 3-4 hours.
Unmould and serve after garnishing with a lemon wedge.
VEGETABLE KATHI ROLL
Ingredients:
4 onions
50 gm garlic
Salt to taste
2 carrots
1 capsicum
50 ml refined oil
30 gm red capsicum
30 gm yellow capsicum
6 baby corns
800 ml water
250 gm wheat flour
Procedure:
Peel and slice onions thinly. Peel and chop garlic. Cut capsicums into fine strips. Clean and chop coriander leaves. Boil and slice baby corn thinly. Heat oil in a thick-bottomed saucepan. Add chopped garlic and saute. Add sliced onions and continue sauteing till garlic and onions get slightly brown. Add sliced vegetables and saute, sprinkle little water and allow to cook till vegetables are tender. Add salt, chopped coriander. Make a soft but firm dough of wheat flour and water. Set aside covered for 30 minutes. Divide into eight parts. Make marble-sized balls and roll out into thin disks of dough. Heat a griddle or tawa and gently bake the disks. Keep small portions of sauted vegetables in each disk. Roll into cylindrical shape. Secure with a tooth-pick or aluminium foil. Serve hot with mint chutney.
RASAM
Ingredients:
300 gm toovar dal
5 gm red chilli powder
Turmeric, a pinch
Asafoetida, a pinch
1/2 tsp cumin seeds
1/2 tsp crushed peppercorns
Garlic, few flakes
5 gms chopped coriander
1/2 tsp lemon juice
Salt to taste
Procedure:
Boil toovar dal along with a pinch of turmeric powder and little salt till they are fully cooked. Strain and discard the mashed dal. Keep the water aside for rasam. Crush together peppercorns, garlic and cumin seeds. Heat oil in a saucepan, add all the crushed ingredients and saute for sometime. Add the chilli powder, chopped coriander and let it cook for sometime and transfer this into the dal extract. Bring to a boil and add lime juice.
POMEGRANATE MOUSSE
Ingredients:
5 pomegranates
2 sheets china grass
55 gm sugar
Procedure:
Peel pomegranates and press out the juice. Dissolve the china grass in warm water.
Mix juice, melted china grass together on a bed of ice.
Keep stirring till mixture thickens slightly. Pour in to individual moulds and keep refrigerated for 3-4 hours.
Unmould and serve with garnish of lemon, mint etc.
VEGETABLE BROTH
Ingredients:
For the stock:
15 gm coriander and 15 gm carrot trimmings
30 gm cauliflower stem; 25 gm turnips
5 gm leeks; 15 gm celery; 500 ml water
For the soup:
10 gm chopped cauliflower
10 gm chopped carrots
10 gm chopped French beans
5 gm chopped broccoli; Dried thyme, a pinch
Chopped parsley, a pinch
Crushed pepper, a pinch
3 gm chopped garlic
3 gm, chopped celery; 2 ml olive oil
Salt to taste
Procedure:
For stock:
Put all the ingredients together and let it simmer on slow fire till the water quantity reduces to 3/4th. Strain and keep aside.
For the soup:
Heat little oil in the saucepan and saute thyme, crushed pepper, garlic and celery. Put the stock and the chopped vegetables. Cook till vegetables are tender. Remove scum from top. Add salt garnish with chopped parsley and serve hot.
