BLACK FOREST GATEAUX

BLACK FOREST GATEAUX

POTATO WEDGES

POTATO WEDGES WITH SOUR CREAM AND HOT GARLIC SAUCE

METHOD:

* Here we are using packed Potato wedges which are available in the market.

* Heat oil in a fry pan/ deep fat fryer.

* Drop the coated potato slices in hot oil and deep fry them

* Keep the flame in medium and stir once in a while.

*Once the potato wedges are well browned, crusty edged and cooked tender, drain them in tissue paper.

* Serve immediately along with sour cream and hot garlic sauce

CHOCOLATE TRUFFLE GATEAUX

CHOCOLATE TRUFFLE GATEAUX

STRAWBERRY PARFAIT

STRAWBERRY PARFAIT

Sugar Art

SUGAR ART DISPLAY BY ME

FIG AND HONEY GATEUX

FIG AND HONEY GATEUX

PASTRY BUFFET SET UP

PASTRY BUFFET SET UP

Please find below few Pastry buffet set up photos in Coffee Shop

EXOTIC ROOM WELCOME AMENITIES

EXOTIC ROOM WELCOME AMENITIES

CARROT AND GINGER SHOOTERS

CARROT AND GINGER SHOOTERS

S.NO	INGREDIENTS	QTY	UNIT
1	Carrot	100	gm
2	Ginger	20	gm
3	Thin Lemon slice(For garnish)	1	No
4	Chives(For garnish)	1	No

STEP BY STEP METHOD:

* Make a juice out of Carrot and Ginger. Pour in a tequila glass.

* Cut a thin slice of lemon. Make a cut on one side of the lemon slice. Then simply make it stand in a one of the glass as shown in the picture.

* Add a piece of chive to make it more colorful and attractive.

Strawberry Gataeux

STRAWBERRY GATAEUX

CREAM OF FENNEL SOUP

CREAM OF FENNEL SOUP

PORTION: 4 portions

Accompaniment: Garlic bread

COLOUR- Light green

                                                                     

INGREDIENTS

S.NO	INGREDIENTS	QTY	Unit
1	extra virgin olive oil	2	tbsp
2	scallions	4	sliced
3	cloves garlic	2	chopped
4	fennel	600	gm
5	cream	1	cup
6	celery heart with leaves	1	chopped
7	leeks ribs	1	chopped
8	Sea salt	1	teasp
9	vegetable stock	31⁄4	cups

METHOD

1.       Heat the oil in a large pan over medium heat and add the scallions.

Soften for 3 minutes, and then add the garlic. Cook for 1–2 minutes until

Fragrant, then add the fennel, celery, leeks with a little salt. Stir, cover,

And sweat for 10 minutes, stirring frequently.

2.        Pour in the stock and bring to a boil. Simmer for 15 minutes, until

the fennel is tender. Cool briefly, then puree with a hand blender.

3.       Taste and adjust the seasoning. add cream, Garnish it with Olive oil. Serve hot

Idli

IDLI

ACCOMPANIMENT: Sambhar and chutneys

S. No.	Ingredients	Qty.
1	Idly rice	3kg
2	Urad dal	1kg
3	Salt	40gms
Coconut chutney
4	Grated coconut	50gms
5	Roasted channa dal	5gms
6	Green chili	2gms
7	Salt	to taste
8	Ginger	2gms
Tomato chutney
9	Tomato	50gms
10	Red chili	2gms
11	Cumin seeds	1gm
12	Channa dal	1gm
13	Coriander seeds	1gm
14	Curry leaves	1gm
15	Turmeric powder	a pinch
16	Salt	to taste
17	Refined oil	2ml
18	Urad dal	1gm
Coriander chutney
19	Coriander chop	50gms
20	Green chilies	3gms
21	Channa dal	1gms
22	Urad dal	1gms
23	Salt	to taste
24	Curry leaves	2gms
25	Onion slices	5gms
26	Tamarind	2gms
27	Sambhar	150ml

METHOD:

1) Soak the rice and urad dal separately for 4 hours.(Ratio of rice and dal 3:1)

2) Grind it separately to smooth texture at last mix it together with the salt.

3) Keep it under the room temperature for minimum 5hours for natural fermentation.

4) After fermentation don’t mix the batter, by using the round ladle   scoop out the batter, pour it on the idly tray and then steam it for 10mintues.

5) Once it is cooked take it out from the tray keep three numbers per portion serve with the accompaniment of sambar and chutney.

COCONUT CHUTNEY: Mix all the ingredients (grated coconut, roasted channa Dal, green chili, ginger and salt) and grind it to a coarse paste and add seasoning.

TOMATO CHUTNEY: Heat oil crackle cumin seeds, red chili, channa Dal, coriander seed, curry leaves then add turmeric powder, tomato and salt, now make a fine paste and give a tempering with curry leaf, mustard seeds ,urad Dal and red chili. Add seasoning and serve with south Indian breakfast items.

CORIANDER CHUTNEY : Heat oil in a pan add urad Dal, curry leaf, garlic, ginger ,green chili ,onion slices and  fresh coriander leaves sauté it well. Take out from the range add grated coconut and make a fine paste give the tempering with mustard seeds, curry leaf, urad Dal and red chilies. Add seasoning and serve with Dosa and wada.