TABBOULEH

Its a classical dish from Lebanon. Tabbouleh is traditionally served as a part of Mezze in the Arab world. It is traditionally made up of Onion, Tomato, Parsley, Bulgur, Lemon & Olive oil . Some people use cous cous instead of bulgur. This is a variation to the classical preparation.

GARLIC CHEESE BREAD

Garlic bread with cheese is a mouthwatering dish made up of Bread, garlic butter and cheese to finish with. Its a dish which evry1 carves for and is crazy about. If you taste one you would definately go for another & end up having more and more. The combination of

LEEKS & MASCARPONE STUFFED MUSHROOMS WITH SPICY GUAVA SAUCE

INGREDIENTS:- 1. Big Mushrooms-----------7 nos 2. Onion-------------------1 nos 3. Leeks-------------------1 nos 4. Thyme------------------1 spring 5. Mascarpone-------------40 gms 6. Guava juice-------------100ml 7. Chilli Flakes-------------10gms 8. Butter------------------10gms 9. white wine vinegar-------50ml 10. Sugar------------------as required 11. Salt-------------------as required 12. Pepper-----------------as required 13. Balsamic Reduction------as required METHOD:- Stuffed Mushrooms :- 1. Remove stem & Clean mushrooms using flour and water. Scoop the mushroom from bottom. 2. Make a poaching Liquor using

SABUDANA VADA ( SAGO VADA)

Sabudana vada also called 'sago vada', is a traditional deep fried snack from Maharashtra, India. It is often served with spicy green chutney or tamarind chutney or coconut chutney and is best eaten fresh. In other parts of country, Sabudana vada are the best option to have when fasting. Therefore, this nutritious snack is served usually during

PRAWNS AND AVOCADO WITH SPICY ROSE SAUCE & MICRO GREEN SALAD

      INGREDIENTS:   1. Prawns------------100gms 2. Avocado----------1 no 3. Cucumber--------------10gms 4.Caviar-------------------10gms 5. Red Radish--------------30gms 6. French Bean------------5gm 7. Cherry Tomato----------10gms 8. Mixed Lettuce-------------------30gms 9. Orange Juice------------------5ml 10. Olive Oil---------------------10ml 11. Paprika powder--------------3gm 12. Salt--------------------------as required 13. Home Made Mayonnaise-----------30gms 14. Tomato Ketchup---------------------15gms 15. Piri Piri Sauce-------------------------5 gms 16. Pepper--------------------------as required   METHOD:     1. Place the Prawn in the plate, seasoning well with Lemon Juice, salt, pepper and herbs ( parsley or thyme)   2. Grill

TANDOORI GOBI (CLAY ROASTED CAULIFLOWER)

INGREDIENTS: 1. Cauliflower---------------------1 kg 2. Hung Curd--------------------100 gm 3. Chaat masala------------------25 gm 4. Ginger Garlic Paste----------100 gm 5. Chilli Powder-----------------20 gm 6. Turmeric powder------------5 gm 7. Salt----------------------as required 8. Oil---------------------------50 ml METHOD 1. Cut big florets of cauliflower. Blanch florets in lightly salty water. (add little turmeric so that it gives good yellow colour to cauliflower ) 2. Make marination of

CHICKEN TIKKA

Chicken tikka  is a  dish originating in the Indian Subcontinent .It is traditionally small pieces of boneless chicken baked using skewers in a clay-based oven called a tandoor after marinating in spices and yoghurt. INGREDIENTS: 1. Boneless chicken----------------400gms 2. Ginger Garlic paste---------------20gms 3. Lemon Juice-------------------------2 no 4. Hung Curd-------------------------50gms 5. Red chilli paste/ powder---------20gms 6. Garam Masala---------------------5gms 7. Cumine ----------------------------5gms 8. Chaat Masala----------------------5gms 9. Oil-----------------------------------10ml 10. Chopped mint------------------10gms METHOD: 1. Marinate the chicken  with ginger-garlic paste

VEGETABLE CRISPY

VEGETABLE CRISPY INGREDIENTS: 1. Cabbage---------------50gm 2. Cauliflower-------------50gm 3. Carrot------------------50gm 4. Capsicum---------------50gm 5. Refined Flour(Maida)--100gm 6. Corn Flour-------------100gm 7. Soya Sauce-------------10ml 8. Ginger Paste------------15gm 9. Green Chilli Paste-------15gm 10. Coriander-------------10gms 11. Mint------------------10gms 12. Salt------------------as reqd 13. Oil (for frying)-------200ml METHOD: 1. Shred all the vegetables. Chop mint and Coriander. 2 Make Ginger Chilli paste. (Blend ginger and green chilli with little water & salt) 3. In a bowl add

SALAD OF LOBSTER, AVOCADO, ARAGULA AND MAPLE MUSTARD DRESSING

SALAD OF LOBSTER, AVOCADO, ARAGULA AND MAPLE MUSTARD DRESSING INGREDIENTS:1.Poached Lobster----------------1 no2. Avocado---------------1 no3 Aragula Lettuce-------100 g4. Cherry Tomatoes----5 no5. Olives------------------5 no6. Olive oil---------------15 ml7. Lemon Juice--------- 1 lemon8. Maple Syrup----------10 ml9. Dijon Mustard--------5 gm10. Thyme---------------2gm11. Oregan--------------2gm12. Salt------------------as per taste13. Crushed Black Pepper14.Grated ParmesanFOR DRESSING:1. Whisk together Maple syrup, Dijon mustard, herbs,

FIVE SPICE VEGETABLES

FIVE SPICE TOSSED VEGETABLES INGREDIENTS 1. Ladies Finger 2. Potato 3. Broccoli 4. Baby Corn 5. Mushroom 6. Carrot 7. Corn Flour 8. Salt 9. Ajinomoto 10. Oil 11. Chopped Chillies 12. Spring Onion 13. Garlic 14. Five Spice Powder METHOD 1.Cut all vegetables into bite size pieces.  Blanch all the Vegetables in Lightly salty water. Drain and Keep it on side. 2. Coat all the parboiled vegetables