1 kg fresh spinach, shredded 2 tbsp oil 75 g butter 1 clove garlic, roughly chopped 100 g cooked beef tongue, cut into strips salt, pepper, pinch of nutmeg lemon juice Blanch the spinach in boiling, salted water for 35 minutes. Drain thoroughly. Heat oil and butter. Sauté garlic till brown, remove garlic and discard. […]
Spinach with beef tongue Read Post »
1 kg chaulai/amaranth greens ½ kg onions, sliced 1½-2 tbsp garlic sliced 10-12 thick green chillies, cut into 3-4 pieces ½ tsp turmeric 4-5 medium tomatoes 100 g oil salt Wash chanlai thoroughly and drain. Remove thick stalks and use only fine stems and leaves. Heat oil in a large open deep pan, when smoking
1 medium cauliflower 500 ml milk 450 g potatoes, quartered salt, nutmeg 4 tbsp butter or margarine 3 tbsp flour 225 g mushrooms, chopped 100 ml water 1 egg few sprigs parsley, finely chopped Preheat oven to gas mark 7/220° C. Wash and trim cauliflower florets and soak for 30 minutes in salted water. Cook
Cauliflower with mushrooms Read Post »
1 medium cauliflower 75 g butter 100 g almonds, blanched and chopped chopped parsley for garnish pepper, freshly ground salt Break cauliflower into florets, trim, wash and cook in boiling, salted water for 5-10 minutes until just cooked but still firm. Drain. Melt butter and sauté almonds until golden brown. Toss gently with the cauliflower
Cauliflower with almonds Read Post »
1 kg cauliflower florets ½ tsp turmeric 2 tsp cumin seeds 4-6 green chillies, cut into 3-4 pieces or 6-8 whole dried red chillies 4-5 tomatoes (cut into quarters) 2-3 tsp oil 1 tsp salt Heat oil, add turmeric, cumin seeds, salt and florets of cauliflower, mix well and add chillies and tomatoes. Turn down
Cauliflower with tomatoes Read Post »
¹½ kg karela/bitter gourd 1½ kg onions 1 lemon 1 tsp garlic, crushed 6-8 dried red chillies, crushed ½ tsp turmeric 2 medium tomatoes, chopped 4 tbsp salt 75 ml oil Slice the karelas and rub with salt. Spread on a platter and leave in the sun for one hour. Rinse in water thrice to
½ kg bhindi/okra, cut into ½ inch slices 2 tsp chilli powder 1½ tsp salt oil to deep fry Marinate bbindi with chillies and salt for 30 minutes. Then deep fry in smoking hot oil till crisp. Remove and drain well and spread on absorbent paper. Serve immediately.
300 g shrimps, cooked 4 bread rolls 75 g butter 2 small onions 300 g mushrooms 4-6 tbsp vinegar or orange juice 3 tbsp milk 6 tbsp cream 1 egg yolk salt, white pepper few sprigs parsley Preheat oven to gas mark 9/240° C. Cut off tops of the rolls and scoop out the centers.
Stuffed gourmet rolls Read Post »
5 eggs, hard-boiled and thickly sliced 200 g canned mushrooms 2 pimentos in brine 225 g canned asparagus tips few sprigs parsley 2 tbsp gelatin 450 ml hot chicken stock dash of vinegar 10 extra mushrooms for garnish salt, pepper, pinch of sugar Drain the pimentos, mushrooms and asparagus tips. Slice mushrooms and cut the
Egg and mushroom in gelatin Read Post »
3 bananas 3 tbsp peas, frozen 125 g shrimps, parboiled 2 tbsp mayonnaise 3 tbsp condensed milk or light cream 1 tbsp mango chutney 1 tbsp orange juice 4 lettuce leaves salt, pepper and a little sugar Slice bananas and cook the peas in boiling water for 8 minutes. When cool, mix peas with bananas
Banana shrimp cocktail Read Post »
