Menu 1-Bsc 2nd semester

Menu-No 1 (Bsc 2^nd semester)

 

Ingredients                                Yield: 4 servings

3 to 4 bundles spinach (palak)
1onion
1 1/2 cupsWhite Sauce
salt to taste
black pepper (kalimirch) powder to taste

To serve
1/3 cup fresh cream
bread croutons

 

Method

1.    Chop the spinach and onion finely, add 5 teacups of water and cook.

2.    When soft, blend the spinach mixture in a liquidiser and strain.

3.    Boil for 5 minutes.

4.    Add the white sauce, salt and pepper. Cook for 2 minutes.

5.    Serve hot with fresh cream and bread croutons.

 

Waldorf salad                           

Yield: Serves 4

Ingredients:

·         3 medium golden delicious or red delicious apples (about 2 to 2 1/2 cups cubed)

·         1 tablespoon sugar

·         1 teaspoon lemon juice

·         1 dash salt

·         1 cup thinly sliced celery

·         1/2 cup coarsely chopped walnuts

·         1/4 cup mayonnaise

·         1/2 cup whipping cream, whipped

·         mixed salad greens

Preparation:

Directions for Waldorf salad
Wash apples; core and cut into 1/2-inch cubes. Do not peel. Sprinkle cubed apples with sugar, lemon juice and salt. Add celery and nuts. Fold mayonnaise into whipped cream. Fold mayonnaise mixture gently into apple mixture. Waldorf salad is served on mixed salad greens.

 

 

Fish Orly

Yield: 4 servings

Recipe Ingredients

1/2 kg Fish filet finger
to taste Salt & pepper
01 tbsp Garlic
Ingredients for Marinating
01 Lemon juice
1/2 liter Oil for frying
Ingredients for Batter
1/2 cup White flour
02 Eggs
to taste Salt & pepper.
as needed Water
Ingredients for Tarter sauce
01cup Mayonnaise sauce
01 small Onion finely chopped
01 small Capsicum finely chopped
2 to 3 Green olives finely chopped
to taste Salt and pepper

Recipe Method

Take 1/2
kg fish finger; marinate with salt & pepper to taste, 01 tbs garlic
paste, 01 no lemon juice. Leave it for 15 minutes.

Take
bowl, put 02 eggs, beat them add 1/2 cup white flour, salt & pepper to
taste & water as needed, beat it well with hand whisk, till the material
is fully combined.

Now
take wok, put on the fire to get hot, put 1/2 liter oil in it, as the oil get
hot at medium heat, dip the marinated finger fish into the batter, start
frying the fish one by one in to the hot oil, fry them till they are
golden brown color.

Serve with tartare sauce

Method For Tarter
Sauce:

Take a bowl, put 01 cup Mayonnaise sauce, add 01 small
finely chopped onion, 01 small finely chopped capsicum, 2 to 3 no’s green
olives, salt 7 pepper to taste, mix them properly. Serve with fish orly.

Hash Brown                                         Yield: 4 servings

Ingredients:

·         1 lb. russet potatoes, peeled

·         1/2 tsp. garlic salt

·         1/8 tsp. white pepper

·         2 Tbsp. butter

·         1 Tbsp. olive oil

·         3 Tbsp. grated onion

Preparation:

Peel potatoes and grate into a large bowl. Dry potatoes thoroughly by squeezing in a kitchen towel. You should have about 1-1/2 cups grated potatoes, loosely packed into measuring cups. Toss with garlic salt and pepper.

Place half the butter and half the olive oil in a heavy large skillet and heat until sizzling. Add the onion and cook for a few seconds over high heat. When fragrant, add all of the potatoes and pack down with a spatula.

Reduce heat to medium and cook for 7 minutes. Then flip the hash browns onto a plate; add remaining butter and olive oil to pan. Slide the hash brown cake back into the pan, uncooked side down, and cook for about 5-6 minutes longer, until the bottom is crisp and golden brown. Serve immediately. 4-6 servings

 

Herbed Vegetables                              Yield: 4 servings

 

Ingredients

• 2 cups julienned carrots
• 1 cup julienned yellow summer squash
• 1 cup julienned zucchini
• 2 leeks (white part only), thinly sliced
• 1 teaspoon lemon juice
• 2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
• 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/8 to 1/4 teaspoon white pepper

Directions

• In a bowl, toss the vegetables and lemon juice; set aside. Fold four 12-in. pieces of parchment paper or heavy-duty foil in half to form triangles; unfold. Coat with cooking spray. Place 1/2 cup vegetable mixture in the center of each square. Combine basil, thyme, salt and pepper; sprinkle over vegetables. Fold parchment over vegetables and seal edges tightly. Place packets on an ungreased baking sheet. Bake at 350° for 20-25 minutes or until tender. Carefully open packets and transfer vegetables to plates.