Fresh fruit short cakes

FRESH FRUIT SHORT CAKE

METHOD:

* Place Short Cake (made out of refined flour, Butter and Sugar) as a base.

*Pipe beaten cream on the top of Short Cake.

* Nicely arrange fresh fruits (one slice of kiwi, Halved strawberry and black seedless grape)

Aloo Papdi Chat

ALOO PAPDI CHAT

PORTION: 4 Pt

GARNISH: Fresh Coriander leaves finely chopped, Sev

S.NO	INGREDIENTS	QTY	UNIT
1	Papdi	150	Gm
2	Boiled Potato dices	100	gm
3	Whisked Curd	1	cup
4	Mint Chutney	4	Tbsp
5	Salt	3	Tbsp
6	Chat Masala	1/2	Tbsp
7	Cumin Powder	1/2	Tbsp
8	Chili Powder	1/2	Tbsp
9	Finely Chopped Coriander and Sev for Garnish	For garnish

METHOD:

* Coarsely crushed 7 papdis and arrange them on a serving plate.

* Top it with potatoes, cup curds, mint chutney and green chutney.

* Sprinkle a little salt, chat masala, cumin seeds powder and chili powder over it.

* Garnish it with finely chopped coriander and Sev.

* for better look you can serve on Banana leaf or in the shell of Watermelon.

* Serve immediately.

Orange Glazed Sweet Potatoes

ORANGE GLAZED SWEET POTATO

PORTION: 4 Pt

INGREDIENT

Sweet potato                    500 Gms

Orange Juice                      50 Ml

Butter unsalted                6 Tbs

Brown sugar                    ¼ cup

Honey                               ¼ cup

Ground cinnamon           ½ Tbs

Nutmeg                             ½ Tbs

METHOD:

* In a large sauce pan over medium heat, cook sweet potato in boiling water until tender.

* Arrange in a buttered baking dish so slices overlap slightly.

* In a sauce pan, combine juice, butter, sugar, honey, cinnamon; bring to a boil over high heat, stirring occasionally.

* Reduce heat to medium; cook until thickened about 5 minutes.

* Drizzle over potatoes.

* Baked uncovered at 300 degree Celsius for 30 minutes.

*Serve hot.

Healthy Salad menu

HEALTHY SALAD / SPA SALAD MENU

You can call it Healthy menu or Spa Menu. Here are some Salad recipes to maintain you healthy. You can have these salads if you are going for jugging or going for health message

Countryside Salad

Asparagus, Grilled Mushroom, Baby Corn, Cucumber and Cherry Tomatoes Tossed with Mix lettuce and Chopped Herbs. Lime and Yoghurt Dressing

Grilled Green Thrill

Grilled Sweet Pepper, Grilled Aubergine, Grilled Zucchini, Grilled Tomato and Grilled Spring Onion Served with Capers and Oregano

Greek Salad

Tomato, Cucumber, Sweet pepper, Onion, Tossed with Feta Cheese, Topped with Black Olives, Drizzle of Olive Oil and Oregano

Tuna ME Up Salad

Tuna, Potato, Tomato, Cucumber and Onion Tossed with Iceberg Lettuce Topped with Hard Boiled Egg and Bread Croutons., Balsamic vinegar and Olive Oil

Sweet-Healthy Alternative

Slice Seasonal Fruits with Honey Yoghurt and Banana bread

Sweet Potatoes

SWEET POTATOES

Sweet potatoes are at the top of nearly everyone's healthiest foods list. One baked, medium-sized sweet potato contains 438% of your daily value of vitamin A (a white potato contains 1%), 37% of your vitamin C, and some calcium, potassium, and iron too. All this at just 105 calories!

 They also deliver 4 grams of dietary fiber—16% of the daily value—and absolutely zip in terms of fat.

Chicken Somtam Salad with Rice Noodles

CHICKEN SOMTAM SALAD WITH RICE NOODLES

Shredded papaya (raw)   400 Gms

Peeled Garlic                      50 gm

Fresh red Chilly                  4 no.s

Cherry Tomatoes               5 pcs

Palm Sugar                          ¼ cup

Lime Juice                           ½ Tbs

Fish Sauce                           1 Tbs

Crushed Peanut                  ½ Tbs

Dried Shrimp                       1 tbs

Grilled Chicken Satay         3 no’s

Rice Noodles boiled           100 gm

BASIC MISE IN PLACE 

METHOD:

* Roughly crush a small handful of unsalted peanuts with mortar and pestle. Set aside. Wipe the mortar and pestle clean.

* Peel the papaya, shred it with a shredder to thin strips and soak them in cold water while you prepare the marination.

* Take the chilies and peeled garlic and give them a gentle bash with mortar and pestle. You still ought to see bits and pieces, not a puree. Add the shrimp and continue bashing. Add the crushed peanuts and mix well.

* Add the liquid palm sugar, tomatoes, beans, lime juice and fish sauce. Continue to lightly bash, shift with the spoon, and mix a little more.

* Add the shredded papaya, boiled rice noodles and continue bashing, but not too hard just enough so the mixture soaks up the flavors.

* Grill the Chicken satay, Place it on the top of the salad.

* Serve cold, sprinkle some crushed peanuts on top. Garnish with Coriander leaf.

Marinated Olives

PARSLEY MUSTARD MARINATED OLIVES WITH GREEK FETA

Black olives- 100gm

French Mustard paste- 1 spoon

Parsley- 1 bunch

Greek feta- 40gm

Olive oil- 2 spoon

Cherry tomatoes (cut in to half)- 4 no.s

Ice berg lettuce- Used as a base

METHOD:

*Mix Olive oil, Mustard paste, chopped parsley.

* Add Black olives in to it. Marinate it for at least 1 hour.

* Take a martini glass, Add Ice berg lettuce as a base.

* Pour the marinated olives on the top of Ice berg.

* Garnish it with cube feta cheese and cherry tomatoes.

* Serve at room temperature.

Chef's Tip

Dal Tadka

DAL TADKA

METHOD:

* Clean, wash and soak both the dals in water for 20 minutes.

* Drain, add the green chilies, ginger, garlic, turmeric powder, salt and 3 cups of water and pressure cook till the dals are tender

* Allow the steam to escape before opening the lid.

* Remove the green chilies and discard them. Whisk so as to mash the dals. Keep aside.

* For the tempering, heat the ghee in a deep pan and add the mustard seeds and nigella seeds. When the mustard seeds crackle, add the red chilli and onions and sauté till the onions turn translucent.

* Add the dals, mix well and bring to boil. Serve hot garnished with coriander and tomato wedges

Bhindi Masala

BHINDI MASALA

COLOUR: Green

PORTION: 4 portions

ACCOMPANIMENT: Rice/ Indian bread

Ingredients	Quantity
Lady fingers (bhindi)	500 gms
Oil	4 tbsp
Cumin seeds	1/2 tsp
Onions sliced	2 large
Green chilies slit	4 Nos
Red chili powder	1 tsp
Coriander powder	1 tsp
Turmeric powder	1/2 teaspoon
Tomato cubes	100 gm
Salt	To taste
Dry mango powder (amchur)	2 tsp

METHOD:

* Heat the oil in a pan and add the cumin seeds. When they change colour, add the onions and sauté till light golden. Add the green chilies and sauté for half a minute.

* Add the bhindi and sprinkle the red chili, coriander and turmeric powders, add tomato cubes, Mix well. Cook covered over low heat stirring occasionally.

* Add the salt and amchur. When the bhindi is almost cooked, increase the heat and cook for two minutes.

Tawa Roti

TAWA ROTI

COLOUR: Golden brown

PORTION: 4 portions

ACCOMPANIMENT: Dall / Indian curry

Ingredients	Quantity
whole wheat flour	250gm
salt	To taste
oil for kneading
ghee or oil for cooking

METHOD:

* Mix ghee in flour, knead with both hands for 3-4 min.

* Add all the ingredients knead to make soft dough, leave covered for 2 hrs with a wet towel.

* Divided into equal ball of 50 gm. roll flat to 6" diameter. Cook on a griddle until done. Serve on a full plate.

Prunes and Walnut on the bed of Smoke cheese with garlic mayonnaise

PRUNES AND WALNUT ON THE BED OF SMOKE CHEESE WITH GARLIC MAYO

* As you can see the above picture, place prune on the top of smoke cheese. Pour garlic mayonnaise on the top of that.

* Keep the walnut on the top of the garlic mayo.

* Garnish it with fresh parsley.

* Serve at room temperature.

Fish finger with cherry tomato coleslaw

INDIAN FISH FINGER WITH CHERRY TOMATO COLESLAW

COLOUR: brown

PORTION: 1 portion

Accompaniment: Coriander leaves and Tomato relish

S.NO	INGREDIENTS	QTY	Unit
1	Cucumber slice	1	no
2	Fish Finger	80	gm
3	Cumin powder	5	gm
4	Black pepper	5	gm
5	Chili flakes	5	gm
6	Coriander Powder	5	gm
7	Tomato Chutney	for garnish
FOR CHERRY TOMATO COLE SLAW
8	Cherry tomato	10	gm
9	Ice berg lettuce	10	gm
10	Cucumber Jullines	10	gm
11	Carrot Jullienes	10	gm
12	Mayonnaise	10	ml
13	Lemon Juice	5	ml
14	Salt and pepper	for seasoning

METHOD:

* Make a mixture out of Cumin Powder, Black pepper powder, Chili flakes, Coriander powder..

* Marinate the fish with salt, pepper and lemon juice for one hour.

* Dust the fish with the mixture, deep fry it.

* Serve it with Cole Slaw and tomato chutney.

CHERRY TOMATO COLE SLAW- Mix the Juliennes of Ice berg lettuce, Cucumber, Carrot and Cherry tomato with Mayonnaise.