Raw Mango Pickle

RAW MANGO PICKLE

S.NO	INGREDIENTS	QTY	UNIT
1	Chopped Raw mango	400	gm
2	Mustard Oil	50	ml
3	Kalonji(Onion Seed)	15	gm
4	Whole garam masala	10	gm
5	Chili powder	15	gm
6	Sugar	to taste
7	Rock Salt	to taste
8	Salt	to taste
9	Vinegar	100	ml

METHOD:

* Heat Mustard oil in a pan.

* Add whole garam masala (optional), then Onion seed (Kalonji) in to it

* Add Chopped raw Mango, and cook it for 5 minutes.

*Add Chili powder, rock salt; cook it for around 5-7 minutes. Add vinegar and then Sugar in to it. Let it cook for around 15 minutes.

*Bring down to room temperature.

* Serve in room temperature.

PARSLEY POORI

PARSLEY POORI

S. No.	Ingredients	Qty.
1	Atta	200gms
2	Semolina	10gms
3	Salt	to taste
4	Refined oil	500ml
5	Fine Chopped Parsley	40gm

METHOD:

* Sift flour add salt, Fine Chopped Parsley, semolina and water make a soft dough. Add oil to the dough in the end. Cover with moist napkin for 30 minutes.

* Divide into small individual balls.

* Using roller flatten the dough to 10cm diameter.

* Deep fry them on the oil.

* Serve with Aloo Bhaji or Chana masala. 

Corn Pulao

CORN PULAO

S.NO	INGREDIENTS	QTY	UNIT
1	Basmati rice	500	gm
2	Ghee	2	Tspn
3	Refined Oil	1	Tspn
4	Corn (American)	80	gm
5	Salt	To	taste
6	Fried Onion	40	ml
7	Chopped coriander leaves	1	bunch

METHOD:

* Clean and Soak the Basmati rice for at least 45 minutes.

* Boil water in a vessel by adding salt and oil.

* Add pre soaked basmati rice, boil up to 90% and stain the rice

* Heat oil in a frying pan, Add half amount of ghee in to it. Add corn in to it. Add Salt and Sauté it for 4-5 minutes in a medium flame.  

* Add Basmati rice, toss it nicely.

* Finally add Chopped coriander leaves, brown onion and ghee, toss well.

* Serve hot.

Copyright ©fusionindianfood.blogspot.in

Olive Pulao

OLIVE PULAO

S.NO	INGREDIENTS	QTY	UNIT
1	Basmati rice	500	gm
2	Ghee	2	Tspn
3	Refined Oil	1	Tspn
4	Black olive sliced( Mix of black and green)	50	gm
5	Salt	To	taste
6	Fried Onion	40	ml
7	Chopped coriander leaves	1	bunch

METHOD:

* Clean and Soak the Basmati rice for at least 45 minutes.

* Boil water in a vessel by adding salt and oil.

* Add pre soaked basmati rice, boil up to 90% and stain the rice

* Heat oil in a frying pan, Add half amount of ghee in to it. Add Salt and  Sauté it for 4-5 minutes in a medium flame.  

* Add Basmati rice, add sliced olives, toss it nicely.

* Finally add Chopped coriander leaves, brown onion and ghee, toss well.

* Serve hot.

Copyright ©fusionindianfood.blogspot.in

CHEESE CHERRY PINEAPPLE

CHEESE CHERRY PINEAPPLE

S.NO	INGREDIENTS	QTY	UNIT
1	Processed cheese cubes(15gm)	5	pieces
2	Pitted Cherries	5	pieces
3	Pineapple cut in to cubes(20 gm)	5	pieces
4	Tooth picks or cocktail skewer	5	pieces
5	Fresh Grape bunch for garnish	a	bunch
6	Ice berg Lettuce for garnish	a	piece

METHOD:

* Cheese Cherry Pineapple is a cold starter, which involves no cooking. The cheese adds freshness and cherry adds sweetness, while pineapple adds sweet and sour taste. The mixture of all these ingredient’s  flavors in each mouthful makes so different and so different. These are made in mini portion with small bites to serve with pre-dinner drinks.

Copyright ©fusionindianfoodbychefnisikant.blogspot.in

Bell pepper, cucumber and olive with coriander vinaigrette

BELL PEPPER, CUCUMBER AND OLIVE WITH CORIANDER VINAIGRETTE

S.NO	INGREDIENTS	QTY	UNIT
1	Bell pepper	1	No each
2	Cucumber	1	No
3	Olives	10	No
4	Mix lettuce for base	1	No
5	coriander springs	5	No
For Dressing(Coriander Vinaigrette)
6	Olive oil	40	ml
7	White Vinegar	30	ml
8	Salt	to taste
9	Mustard paste	1 tspn
9	Coriander leave paste	1 tspn
10	Crushed black pepper	1 tspn

METHOD:

* Make a paste out of Coriander leaves and water and we will use it for dressing.

* Make a dressing out of Olive oil, White Vinegar, Mustard paste, Crushed black pepper, salt and Coriander leaves paste and keep it a side.

* Cut all the bell pepper and cucumber in to a bit thick juliennes. Slice black olives.

* Mix all the vegetable with Coriander Vinaigrette dressing. Toss the vegetables nicely.

* Use Mix lettuce (Ice berg and lollo rosso) as a base.

* Arrange the mix vegetables on the top of lettuce.

* Garnish with Coriander springs.