POACHED EGG

Ingredient                                                   Quantity                                  

Egg                                                             1                                             

Water                                                          500 ml

Oil                                                               2 ml or more depends

Salt                                                              1 ½ teaspoon                                     

Vinegar                                                       1 tablespoon

Method:

Fill oiled shallow pan with water to depth sufficient to cover eggs completely. Add salt and vinegar (1 ½ teaspoon salt and 1 tablespoon vinegar to 500 ml of water).Heat water to boiling. Break eggs one at a time into a shallow and wet cup. Slide gently into the water .Reduce heat to simmering point and cook until white is jelly like and a film forms over yolk. Remove eggs individually with a perforated skimmer .Slip on to slice of hot buttered toast. Season with salt and pepper.

Menu :Fried Rice,Rogini Chicken,Besan Barfi,Satpura Parathas

Menu:

§               Fried Rice

Ingredient                                                 Quantity

Rice                                                            500gm

Onions                                                       115gm

Cloves                                                        4 nos.

Cinnamon                                                  ½ inch stick

Star anise(Badyan)                                     ½

Bay leaves                                                 1

Fat/Oil                                                      50gm

Salt                                                             to taste

Method:

1.Slice onions.2.Clean and soak rice.3.Heat fat. Fry onions till crisp and golden, and remove.4. Fry whole garam masala; when it crakles add rice and fry .5.Add hot water in the proportion 1:2 and salt. When rice is cooked, finish off either in the oven or with live coal on top of the lid. Serve hot,garnished with fried onions.

§           Besan Barfi

Ingredient                                                 Quantity

Bengal gram flour                                    500gm

Fat or mixture of clarified butter           500gm

Sugar                                                         500gm

Salt                                                           a pinch

Cardamoms                                               5-10gm

Nuts                                                           30gm

Method:

1.Fry the gram flour in fat. Remove and set aside.2.Prepare sugar  syrup (use ½ the amount of water to sugar ) of one-string consistency.3.Add the fried flour and cook till it forms a lump in the centre of the pan.4.Remove from fire, sprinkle crushed cardamom, add salt and chopped nuts.5.Mix well and spread on to greased board 2.5cm.(1"" ) in thickness .6. Cool and cut into diamond shapes.

§                 Rogini chicken

Ingredient                                                 Quantity

Chicken                                                     1

Curds                                                         250gm

Fat/Oil                                                      100gm

   For Masala

Red chillies                                               10gm

Cashew nuts                                              30gm

Poppy seeds                                              15gm

Onions (sliced and browned)                   100gm (1)

Garlic                                                        6 -8 flakes

Ginger                                                       1 inch pieces/10 gm

Salt                                                             to taste

Method:

1.Cut chicken. Brown in fat. Do not over fry.Remove.2.Add ground spices and fry over slow fire till the fat floats on top. Add chicken.3.Stir well and cook gently sprinkling a little water if necessary .4.When three-fourths done,beat curds into a smooth paste and pour over the chicken.5.Cook again till chicken is tender. Do not stir.6.Garnish with coriander leaves if desired.

N.B: Fat can be reduced by as much as 50 gm if you do not want the dish to be too rich.

A mix of green chillies and red chillies may be used.Add green chillies slit or whole along with the curds.

§                      Satpura Parathas

Ingredient                                                 Quantity

Wholewheat flour                                    500gm

Salt                                                             to taste

Fat for dough                                            115gm

Fat to brush over after baking                  115gm

Water to make a soft dough

Method:

1.Sift flour. Add salt.2.Prepare a soft dough with water. Set aside for one hour. knead well.3.Divide into even sized portions. Form into balls. 4. Roll into rounds 17.cm.(7’’) in diameter .5. Smear with melted fat.

Roll into the shape of pencils.6. Apply fat over .7.Press vertically lightly. Set aside for 15 minutes.8. Roll out to .75cm.(1/4’’) thick rounds.9. Bake on a dry griddle over slow fire. Place over live coal or over a gas flame to finish the cooking. Smear over immediately with fat .10. Beat lightly between the palms of the hands and separate flakes. Tear into 4 to 5 pieces and serve hot. 

Enjoy!!!

MENU:Curd Rice,Sambar,Seviyan

      

     1)CURD RICE

Ingredient                                                 Quantity

Rice                                                            400gm

Curd                                                           600ml

Milk                                                            200ml

Salt                                                            to taste              

Ginger                                                        10gm

Green chillies                                             10gm

Mustard seeds                                            4gm

Asafoetida                                                 a pinch

Curry leaves                                            one spring

Oil                                                             30ml

  

MOTHOD

1.Boil rice adding salt .2.After the rice is cooked then keep it aside to cool and  mix with curd, add milk, add chopped green chillies  & ginger .3.On a separate pan heat oil, fry mustard seeds and Asafoetida, add curry leaves, add green chillies, add ginger , Cook for 2 minutes .4.Add the mixture to rice, mix it well .5.Serve hot with Pickles.

2)    SAMBAR

Ingredient                                                  Quantity

Split red gram                                              120gm

Drum sticks                                                   2 nos

Turmeric                                                        1gm

Tamarind                                                       25gm

Sambar powder / masala

Salt                                                                10gm

Asafoetida                                                       2gm

Curry  leaves                                                  1 spring

Red chillies                                                      5gm

Fenugreek                                                        3gm

Coriander seeds                                                15gm

Oil                                                                     5 no.s

Mustard seeds                                                    2gm

METHOD

1.Wash (split red gram)dal, boil with turmeric ,mash when cooked .2.Wash and cut drum stick in 5cm pieces .3.Soak tamarind in warm water for half an hour, extract juice & strain.4.Take tamarind water add sambar powder, salt, asafoetida, curry leaves and drum sticks, boil for 20 min .5.In a separate pan heat oil, fry red chilles, fenugreek, coriander seeds & Thor dal ,remove ,cool & powder add this powder to tamarind mixture, Add dal tamper with mustard seeds serve hot.

13)    SEVIYAN

Ingredient                                       Quantity

Vermicelli                                         55gm

Milk                                                   250ml

Oil/ghee                                            39gm

Sugar                                                 55gram

Saffron                                                a pitch

Sultanas                                              30grams

Cashew nuts                                        39grams

Cardamoms                                          2nos

METHOD

1.Heat fat, fry  vermicelli ,add milk, bring to boil quickly ,add sugar stir,  remove from fire.2.In a separate pan heat oil, fry cashew nut, fry sultanas ,add payasam ,add crushed cardamoms, add saffron soaked in little water.

3. Serve hot or cold.

Enjoy!!