Bsc 2nd Semester-Menu 2

Bsc 2^nd semester-Menu 2

 

 

FRUIT SALAD

CREAM OF VEGETABLES

FISH COLBERT

GLAZED VEGETABLES

BASIL POTATOES

 

Fruit Salad           No of portion-4

Ingredients

For the mango dressing
1/4 cupmango pulp
1/3 cuplow fat curds (dahi)
2 tbsplow fat cream
1/4 tspcardamom (elaichi) powder
a pinch of dry red chilli flakes (paprika)
salt and black pepper (kalimirch) powder to taste

Other ingredients
1 cupapple cubes
2 cupswatermelon (tarbuj) cubes, deseeded
1 cupgrapes, halved
1 cuptorn lettuce

Method

For the mango dressing

1.    Blend all the ingredients together in a mixer along till smooth.

2.    Refrigerate to chill.

How to proceed

1.    Combine the apples, watermelon and grapes together in a bowl and refrigerate to chill.

2.    Put the lettuce in a vesselful of ice-cold water for half an hour.

3.    Drain, wrap in a muslin cloth and refrigerate till ready to serve.

4.    To serve, arrange the apples, watermelon and grapes in a serving bowl surrounded with lettuce.

5.    Pour half the dressing on the sides along the rim of the bowl and serve chilled with the remaining dressing on the side in a small bowl.

 

 

 

 

 

Cream of vegetables recepie             No of portion-4

Ingredients

1 1/2 cups mixed vegetables
(french beans , carrots, green peas)
1 onion, chopped
1 1/2 tbsp plain flour (maida)
2 1/4 cups milk
2 tbsp butter
salt to taste

To Serve
grated processed cheese

Method

1.    Heat the butter and fry the onion for 1 minute.

2.    Add the vegetables and fry again for 2 to 3 minutes.

3.    Add 3 teacups of water and cook until the vegetables are soft.

4.    Mix the flour and milk and add to the vegetables. Cook for at least 3 to 4 minutes.

5.    Serve hot with grated cheese.

 

 

Sole colbert - Fish

Number of portions:	2
Cooking time:	30 minutes
Coursemenu:	main dish

Ingredients

- 2 tablespoons milk
- 2 tablespoons olive oil
- 1 rounded teaspoon flour
- 60g (2oz) day-old white breadcrumbs
- Salt and freshly ground black pepper
- 4 lemon sole fillets, skinned if you prefer, and trimmed

Preparation:

- To make the parsley butter: Soften butter in a bowl. Grate in zest from half the lemon (keep other half for garnish). Add parsley and a squeeze of lemon juice. Mix well, then form butter into a roll (about 2.5cm/1in round) in paper or foil and chill until firm.

- Mix flour with seasoning and milk in a shallow bowl to make the batter. Put crumbs on a large sheet of paper or baking tray. Dip each piece of fish in the batter, then in the breadcrumbs to coat them all over.

- Heat half of the oil in a frying and fry 2 pieces of fish, skin- side up, for 2-3 minutes, until golden brown. Flip over and cook for a minute. Take out and keep them warm in the oven, then cook the other 2 pieces in the rest of the oil.

- Put the fish on 2 hot plates, adding a couple of slices of parsley butter per portion. Serve with lemon wedges, along with potatoes and green vegetables

 

Glazed Vegetables          No of portion-4

 

 

Ingredients

• 1 1/2  Kilograms  of your choice of the following, or any combination of: "baby" packaged fresh carrots, brussel sprouts, yellow squash (you can also use broccoli, cauliflower and zucchini)
• 1/2 cup water
• 1/2 cup balsamic vinegar
• 1 tablespoon butter
• Salt and freshly ground black pepper
• Chopped parsley leaves, for garnish

Directions

Place veggies in a pan with water and vinegar. Bring to a boil and cover. Reduce heat to medium and cook 10 minutes. Remove lid and raise heat back up. Allow the water to boil away and the vinegar to reduce and glaze the veggies, about 5 to 7 minutes. When the vegetables are glazed, to a sweet, rich brown color add butter to the pan. Turn veggies to coat lightly with butter. Season with salt, pepper and serve. Garnish with parsley.



Basil potatoes                       no of portion-4

 

Ingredients

• 1 1/2 pounds small red-skinned potatoes (about 1 to 1 1/2 inches in diameter)
• 2 tablespoons (1/4 stick) butter
• 4 tablespoons finely chopped fresh basil
• 2 large shallots, minced
• 2 large garlic cloves, minced

Preparation

Pierce potatoes in several places with fork. Melt butter in heavy large skillet over medium heat. Add potatoes and season with salt and pepper. Cover and cook until potatoes are almost tender, shaking skillet occasionally, about 25 minutes. Add 2 tablespoons basil, shallots and garlic. Reduce heat to medium-low; cover and cook until potatoes are golden brown and very tender, shaking skillet occasionally, about 10 minutes longer. Season with additional salt and pepper. Transfer to bowl. Sprinkle with remaining 2 tablespoons basil.