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Starters
Chargrilled
Pineapple & Sweet Potato Salad
Step I :
Pineapple (ananaas), medium-sized,
Peeled, cut into 2" cubes 1
Sweet potatoes, large washed 1
Star fruit, washed, cut into ½" thick roundels 2
Step II :
Balsamic vinegar (sirka) ¾ cup
Cooking oil 2 tbsp
Sugar powdered 2 tbsp
Pomegranate (anaar) powder 1 tbsp
Kashmiri red chilli powder 1 ½ tsp
Cumin (jeera) powder 2 tsp
Black rock salt (kaala namak), optional ½ tsp
Balck pepper (kaali mirch), freshly ground 1 tsp
Dry mango powder (amchur) ½ tsp
Salt to taste
Boil the sweet potatoes until almost cooked. Peel and cut into ½" thick roundels. Keep aside with the rest of the step I ingredients. Mix the step II ingredients with the palm of your hand on a flat mixing tray. Alternatively they can also be mixed in a blender. Add the step I mixture, mix and reserve for 30 minutes. Preheat oven to 180°C / 350°F. Bake on a roasting tray for 3-4 minutes. Alternatively, the fruit. Transfer on to a platter and serve hot. *Preparation time: 45 min. Serves: 4
Cheesy Vegetable Soup |
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| Ingredients - | |
| 1 can Chicken Broth 3 cups peeled and diced Potatoes 1 (8-ounce) bag Frozen Broccoli pieces, thawed 1/4 to 1/2 cup diced Carrots 1 Onion, finely diced 1-1/2 cups Half and Half or Milk 1/4 cup Cornstarch 1 (8-ounce) package Velveeta Cheese slices |
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| Preparation: | |
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Combine broth, potatoes, broccoli and carrots in soup kettle; bring to a boil. Lower heat, cover, simmer for 20 minutes. Dissolve cornstarch in half and half or milk. Add to cooked mixture and mix well. Add cheese slices, one at a time, stirring constantly until all are melted. Serve hot. |
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| Melt butter in a thick bottomed pan on medium heat. Add oil to avoid burning of the butter. Add chopped onion, garlic and sauté till onions turn translucent. Add refined flour and sauté for a minute. Add broccoli florets and cook for around two to three minutes. Add vegetable stock, bring it to boil and cook for five minutes on high heat without covering the pan. Strain and cool the broccoli. Keep aside the stock. Pass the solids through a sieve or blend in a mixer. Mix it with the strained stock and milk in a pan. Put the pan back on high heat, bring to a boil and season with salt and white pepper powder. Add fresh cream, simmer for two to three minutes and serve hot garnished with sliced almonds. |
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