KACHUMBER

(CHEF PRADIP KUMAR, IHM BHOPAL)

Ingredients: Qty.

1. 100gm

2. 100gm

3. 100gm

4. Carrot 100gm

5. Radish 100gm

6. G.Chillies 2no.

7. G.Criander few sprig

8. Lemon juice 1no.

9. Salt TT

Method:

1. Wash, peel and cut cucumber,carrot,radis into dices.

2. Peel, wash and cut onion in to dices.

3. Wash and cut the tomato in to dices.

4. Wash and chop g.chilli and g.coriander separately.

5. Mix all the above vegetables with lemon juice and salt keeping few

leaves of g.coriander for garnish.

6. Serve cold garnished with coriander.

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LENTIL SOUP

INGREDIENTS QTY

1. Lentils 220 2. Celery 50gm 3. Leeks 50gm 4. Carrots 100gm 5. 100gm 6. Butter 30gm 7. Seasoning TT 8. Croutons for garnish METHOD:

1. Wash and soak lenti; for 30min. 2. Take a pan , put on fire ,add butter and sauté roughly chopped vegs. For 2 mins. 3. Add lentils and water, let it cook till lentil become tender. 4. Make puree and reheat. 5. Check for seasoning and consistency. 6. Serve hot garnished with croutons. ……………………………………………………………………………………………………………………………………………….

MINESTRONI SOUP

INGREDIENTS QTY

1. Carrots 80gm 2. Tomatoes 200gm 3. Celery 50gm 4. Leeks 50gm 5. Cabbage 80gm 6. Potatoes 80gm 7. Bell peppers 50gm 8. Zucchini 50gm 9. Onions 50gm 10. Macaroni 20gm 11. 20gm Basil a pinch

Seasoning TT

Butter 25gm

METHOD:

1. Wash , peel and cut the vegs. Into small dices sauté in butter. 2. Make tomato concasse add to vegs. And sauté for 2 more min. 3. Add basil and water. 4. Cook till tender. 5. Add boiled macaroni and cheese , serve piping hot. …………………………………………………………………………………………………………………………………………

ROASTEDGARLICPOTATO

INGREDIENT QTY.

1. Potato 350gm 2. Garlic 20cloves 3. Butter 40gm 4. Seasoning TT METHOD:

1. Wash, peel and cut potato into barrel shape. 2. Blanch potatoes in salted water. 3. Sprinkle seasoning, and mix with chopped garlic & soften butter. 4. Roast in oven or salamander till golden brown in color. 5. Serve hot. ……………………………………………………………………………………………………………………………………………

RUSSIAN SALAD

INGREDIENTS QTY.

1. POTATO 100GM 2. CARROT 100GM 3. TURNIP 50GM 4. G.PEAS 50GM 5. FRENCH BEANS 100GM 6. EGG 1NO. 7. TOMATO 1NO. 8. 75ML

METHOD:

1. Wash peel potatoes , carrots, turnips, cut into med. Dices 2. Boil separately in salted water.

3. String f. beans and cut into 1 inch pcs, boil and refresh. 4. Mix all the vegs. With mayonnaise, pile over the bed of lettuce. 5. Garnish with egg and tomato. ………………………………………………………………………………………………………………………………

Salad nicoise

INGREDIENTS QTY.

1. Potato 100gm

2. French beans 75gm

3. Tomatoes 100gm

4. Bell peppers 75gm

5. Tuna fish 30gm

6. Egg 1no.

7. 20ml

8. Lettuce few leaves

METHOD:

1. Wash, boil potatoes, peel and cut into wedges.

2. Wash , string f.beans and cut into 1-2inch pcs , boil and refresh.

3. Cut tomatoes into wedges.

4. Cut bellpeppers into thick slices and sute.

5. Mix all vegs. With vinaigrette, pile over the bed of lettuce.

6. Serve garnished with egg wedges and tuna fish.

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SEAFOOD PIZZA

INGREDIENTS QTY.

1. Prawns 4-5no

2. Mushroom 2-3no.

3. Capsicum half no.

4. Cheese 50gm

5. Oregano for flavor

6. Basil for flavor

7. Chili flakes TT

8. Salt TT

9. Peppercorn (crushed) 2-3no.

10. Bay leaf 1no.

11. Butter 30gm

12. Tomato 120gm

13. Garlic 2+ 2cloves

14. W.pepper 2gm

15. Oil 10ml

16. Lemon 1/2no.

17. Pizza base 1no.

18. TT

Method:

1. Wash, shell and devein prawns. 2. Wash and marinate prawns with salt, w.pepper, oil,garlic &lemon juice , keep aside. 3. Make tomato concasse. Heat butter in a pan add garlic,peppercorn and bayleaf. 4. Add concasse , basil, oregano ,salt ,chiliflakes and cook till done n get a spreading consistency. And check for seasoning. 5. Spread sauce over pizza base and arrange prawns ,mushroom slices and capsicum in a decorative manner. 6. Cover with grated cheese and cook in an oven or salamander til it gets a color. 7. Serve hot with ketchup.

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CREAM OF SPINACH SOUP

INGREDIENTS QTY

1. Spinach 420gm 2. Bachemal sauce 500ml 3. Cream 50 ml 4. Seasoning TT

Bachemal sauce

1. Milk 500ml 2. Butter 40gm 3. R.flour 40gm 4. Studded onion 1no. METHOD:

1. Wash and clean spinach. 2. Blanch spinach in salted water , make puree. 3. Make bechamal sauce add to puree, check for seasoning and consistency. 4. Strain and reheat , and cook for 5more min. 5. Add cream , serve hot.

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TAMATAR KA SHORBA

INGREDIENTS QTY

1. Tomatoes 500gm 2. G.chillies 4no. 3. G.coriander few sprig 4. Ginger 30gm 5. Garlic 30gm 6. Bay leaf 2no. 7. Cinnamon 1 stick 8. Cloves 2no. 9. G.cardamom 4No. 10. R.chilli pwd. TT 11. Salt TT 12. Sugar TT 13. W.coriander seed 15gm 14. Oil 30ml METHOD:

1. Wash and cut tomatoes in to half or quarters , slit green chillies , chop ginger and garlic. 2. Take a pan, put tomatoes, g.chillies, ginger and half of the garlic along with whole spice cover with water , add stem and roots of g.coriander. 3. Add r. chillies pwd.Let it cook till tender. 4. Take a frying pan, heat oil add w.coriander seeds and garlic, cook till golden brown , add to tomatoes. 5. Strain through conical strainer pressing with the back of a ladle. 6. Reheat adjust for seasoning if sour add sugar. 7. Serve hot garnished with g.coriander leaves.

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TOMATO AND BEANS SALAD

INGREDIENTS QTY.

1. French beans 200gm 2. Tomatoes 150gm 3. Lettuce few leaves 4. Vinaigrette 20ml 5. Parsley for garnish

METHOD:

1. Wash and string f.beans , and cut tomatoes into wedges. 2. Boil the f.beans and refresh. 3. Mix vegs.with vinaigrette and pile over the bed of lettuce. 4. Garnish with parsley and serve cold. ………………………………………………………………………………………………………………………………………..

TOSSED SALAD

INGREDIENTS QTY.

1. CUCUMBER 100GM

2. TOMATO 100GM

3. ONIONS 100GM

4. BELL PEPPERS 50GM

5. VINAIGRETTE 20ML

6. LETTUCE FEW LEAVES

7. PARSLEY FEW SPRIG METHOD:

1. Wash, peel cucumber, cut into dices. 2. Wash and cut tomatoes, onions and bell peppr into dices. 3. Toss with vinaigrette,pile over bed of lettuce. 4. Serve garnished with parsley. …………………………………………………………………………………………………………………………………..

VEG. MOUSSAKA

INGREDIENTS QTY.

1. Egg plant 350gm

2. Tomatoes 100gm

3. Onions 75gm

4. Butter 30gm

5. Oil for frying

6. Béchamel sauce 150ml

7. Basil a pinch

MEHOD:

1. Wash and cut egg plant into slices. 2. Sprinkle with salt and keep aside for 20min. 3. Squeeze out water and fry till light brown. 4. Make tomato concasse. 5. Heat butter add chop onions and sauté, add concasse ,seasoning and basil. 6. In a baking dish arrnge eggplant slices, spread tomato sauce and mask with bechamel sauce. 7. Bake till light brown color,serve hot. ………………………………………………………………………………………………………………………………

SEAFOOD PIZZA

INGREDIENTS QTY.

19. Prawns 4-5no

20. Mushroom 2-3no.

21. Capsicum half no.

22. Cheese 50gm

23. Oregano for flavor

24. Basil for flavor

25. Chili flakes TT

26. Salt TT

27. Peppercorn (crushed) 2-3no.

28. Bay leaf 1no.

29. Butter 30gm

30. Tomato 120gm

31. Garlic 2+ 2cloves

32. W.pepper 2gm

33. Oil 10ml

34. Lemon 1/2no.

35. Pizza base 1no.

36. Ketchup TT

Method:

8. Wash, shell and devein prawns. 9. Wash and marinate prawns with salt, w.pepper, oil,garlic &lemon juice , keep aside. 10. Make tomato concasse. Heat butter in a pan add garlic,peppercorn and bayleaf. 11. Add concasse , basil, oregano ,salt ,chiliflakes and cook till done n get a spreading consistency. And check for seasoning. 12. Spread sauce over pizza base and arrange prawns ,mushroom slices and capsicum in a decorative manner. 13. Cover with grated cheese and cook in an oven or salamander til it gets a color. 14. Serve hot with ketchup.

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CONSOMM AILERONS

INGREDIENTS QTY

1. Chicken stock 1lit.

2. Lean meat 100gm

3. Egg white 2no

4. Onions 50gm

5. Carrots 50gm

6. Turnips 50gm

7. Celery 30gm

8. Leeks 30gm

9. Bay leaf 2no.

10. Pepper corns 5no.

11. Cloves 2no.

12. Rice 30gm

13. Chicken julliense 80gm

METHOD: 1. make chicken stock, strain and cool. 2. Mince meat chop vegs. 3. Mix minced meat, vegs.,bayleaf ,peppercorns ,cloves and seasoning well. 4. Mix above mix. To the stock properly. 5. Bring to boil on high flame stirring continuously . 6. Let the scum form and lower the fire , allow to simmer for 40min. 7. Strain through muslin cloth gently. 8. Check for seasoning,serve hot garnished with boiled rice and cooked chicken jullienes. …………………………………………………………………………………………………………………………………

Cucumber Salad

INGREDIENTS QTY.

9. Cucumber 350gm

10. Tomatoes 1no..

11. Vinaigrette 20ml

12. Lettuce few leaves

13. Parsley few sprig

METHOD:

1. Wash peel cucumber, cut into dices.

2. Mix with vinaigrette , pile over the bed of lettuce.

3. Serve garnished with parsley.

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FRENCH FRIES

INGREDIENTS QTY.

1. Potato 500gm 2. 15ml 3. Seasoning TT 4. Oil for frying METHOD:

1. Wash , peel , rewash and cut potatoes into French fries cut. 2. Blanch potato into water with vinegar and salt. 3. Pat dry potatoes and deep fry till golden brown in color and crisp. 4. Serve hot with ketchup. …………………………………………………………………………………………………………………………

FRIED FISH

INGREDIENTS QTY.

1. Fish fillet 300gm 2. Lemon juice 1no, 3. Seasoning TT 4. Seasoned flour for dusting 5. Eggs 2no.

6. Bread crumb for coating 7. Oil for frying

TARTARE SAUCE:

1. Mayonnaise 100ml 2. Chopped gherkins 1no. 3. Chopped capers 5no. 4. Chopped shallot 1 no. 5. Chopped parsley few sprig 6. Chopped chervil/tarragon pinch Mix allthe ingredients together.

METHOD:

1. Cut the fillet into goujons/goujonettes. 2. Marinate with seasoning and lemon juice. 3. Beat eggs. 4. Dust fish with seasoned flour, dip in egg and coat with breadcrumbs. 5. Deep fry in hot oil. 6. Serve with tartare sauce. ……………………………………………………………………………………………………………………………………………..

GAZPACHO SOUP

INGREDIENTS QTY.

1. TOMATOES 450GM

2. CUCUMBER 200GM

3. CAPSICUM 50GM

4. ONION 50GM

5. GARLIC 4FLAKES

6. WHITE WINE 15ML

7. 30ML

8. TOMATO JUICE 100ML

9. SEASONING TT

METHOD:

1. Peel and deseed 1tomato and a slice of cucumber, chop and keep aside.

2. Deseed rest of the tomatoes, cucumber , onion , garlic and capsicum, make puree. 3. Strain and mix with rest of ingredients.

4. Adjust seasoning. Serve chilled.

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