Pear And Beetroot Salad

Pear And Beetroot Salad

Type: Vegetarian
Classification: Salad
Country of origin: English
Preparation time: 15 minutes
Cooking time: 5 minutes

Ingredients:-
Pear (Naspati) – 2, cut in thin strips
Beetroot (Chukandar) – 2, cut in thin strips
Cheese – 1 cup, cubed
Garlic (Lehsun) – 1 tsp, cloves finely chopped
Cashewnuts (Kaju) – 1 cup, toasted
For dressing:
Hung curd (Chakka) – 2 tbsp
Lemon juice (Nimboo ka ras) – 1 tbsp
Coriander (Dhania)/ Parsley (Ajmooda) – 2 tbsp, finely chopped
Salt – ¼ tsp or to taste
Olive oil/ veg oil(Tel) – 2 tbsp

Method:-
Step 1 – For salad dressing, mix 2 tbsp hung curd, lemon juice, parsley and salt. Add olive oil and make into a paste.
Step 2 – In a salad bowl, combine pear, beetroot, cheese cubes and cashew. Add the dressing. Mix well and serve.

Shepherd’s Pie With Mutton Mince

Shepherd’s Pie With Mutton Mince

Type: Non – Vegetarian
Classification: Main Dish
Country of origin: English
Preparation time: 20 minutes
Cooking time: 30 minutes

Ingredients:-
Mutton mince (Keema) – 250 gms (cooked in pressure cooker for 4 – 5 whistles)
Potatoes (Aloo) – 3 boiled and mashed
Butter (Makhan) – 5-6 tbsp
Tomato (Tamatar) – 1, finely chopped
Vegetable stock – 1 cup
Milk (Doodh) – ½ cupTomato (Tamatar) puree – ½ cup
Green Peas (Matar) – ½ cup
Garlic (Lehsun) – 2 cloves, finely chopped
Onion (Pyaaz) – 1 finely chopped
Salt – ½ tsp or to taste
Ground black pepper (Kali Mirch) – ½ tsp or to taste
Oil – 2 tsp
To Garnish:
Tomato (Tamatar) Slices 2 -3

Method :-
Step 1 – Heat 2 tsp of oil and sauté garlic and onion for 2-3 minutes till they become soft. Add mutton mince and cook for 10 minutes on medium flame.
Step 2 – To the mutton mince, add ½ cup puree and chopped tomato. Pour veg stock. Cook for 5 minutes on low flame to make it slightly dry.
Step 3 – Add peas in the end and salt (as peas cook quickly and add colour to the mutton mince)
Step 4 – Mash potato and add 2 tbsp butter and milk to make a creamy smooth paste. Add salt and pepper and mix well.
Step 5 – In a baking dish, coat remaining butter spread the mutton mince mixture. On top, layer it with mashed potato mixture and with a spatula spread it evenly, so that both layers are visible.
Step 6 – Decorate with sliced tomatoes and bake at 200 degrees for 30 minutes.

Note: To make Veg Stock simply add carrot, celery, 1 potato, an onion and garlic to hot water and boil for an hour. Drain and store in a jug

PEETHIWALI ROTI

PEETHIWALI ROTI

Ingredients:

Whole-wheat flour (atta) 1½ cups
Split black gram skinless (dhuli urad dal) ¼ cup
Cumin seeds 1½ teaspoons
Coriander seeds 2 tablespoons
Fennel seeds 1 teaspoon
Black peppercorns 5-6
Oil 2 tablespoons
Asafoetida a pinch
Gram flour (besan) 2 tablespoons
Red chilli powder 1 teaspoon
Salt to taste
Ghee as required

Method:

1. Soak dhuli urad dal in one cup of water for two hours. Boil and set aside.
2. Dry roast cumin seeds, coriander seeds, fennels seeds and black peppercorns separately. Cool and crush lightly. Set aside.
3. Heat one tablespoon oil in a pan. Add asafoetida and gram flour and cook till fragrant.
4. Add boiled urad dal and sauté for two to three minutes.
5. Add crushed spices and sauté for half a minute. Add red chilli powder and salt. Mix well and remove from heat.
6. Take atta, salt and remaining oil in a bowl and mix. Add sufficient water and knead into dough. Cover with a damp cloth and set aside for fifteen minutes.
7. Divide the dough into four equal portions and roll into balls. Make a dent in each ball, fill it with filling and fold and shape into a ball again. Press lightly on tabletop. Pat with finger tips and roll into rotis or use a rolling pin.
8. Heat a tawa, place a roti on it. Roast for half a minute and flip. Drizzle some ghee all around and cook till the underside is done. Flip again and drizzle some more ghee all around. Cook till the second side is evenly done. Similarly make the remaining rotis.
9. Serve hot.

Dum Aloo Amritsari

Dum Aloo Amritsari

Ingredients:

Baby potatoes 20-24
Oil to deep fry
Mustard oil 2 tablespoons
Cumin seeds 1 teaspoon
Asafoetida a pinch
Onions, chopped 2 large
Ginger-garlic paste 1 tablespoon
Tomatoes, chopped 3 large
Red chilli powder ½ tablespoon
Cumin powder ½ teaspoon
Coriander powder 1 tablespoon
Turmeric powder ½ teaspoon
Salt to taste
Garam masala powder ½ teaspoon
Fresh coriander leaves, chopped 1 tablespoon
Ginger, cut into thin strips 1 inch piece

Method:

Peel, wash and prick potatoes all over with the help of a fork. Keep in salted water for fifteen minutes. Heat sufficient oil in a kadai and deep-fry the potatoes on medium heat till golden brown. Drain and place on an absorbent paper and keep aside. Heat mustard oil in a pan to smoking point. Cool and heat again. Add cumin seeds and asafoetida and cook on medium heat till the cumin seeds change colour. Add onion and sauté for three to four minutes or till the onion turns light golden. Add ginger-garlic paste and sauté for a minute. Add a little water and stir. Add tomatoes and sauté for a minute. Add a little water and cook till tomatoes turn pulpy. Add red chilli powder, cumin powder, coriander powder, turmeric powder and a little water and stir. Add fried potatoes and stir to mix well and cook for two minutes. Add a little water and salt. Mix well and simmer for five minutes or till the potatoes absorb the gravy. Add garam masala powder and stir. Remove from heat and serve hot garnished with coriander leaves and ginger strips.

Chef’s tip: The process of pricking the potatoes makes them very light. If they are not light it means that the pricking has not been proper or sufficient.

Therefore it is a good idea to fry one potato and check. The size of the potato is also important, it should be of small size but should not be very small.

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