Bekti fillet cut into 30 pcs per kg. Marinated withcoriander leaves, pudina, egg & crumbed & deep fried till golden brown.
Same as panir shasliek. here panir is replaced by prawn. preparation is mentioned in vegetables column.
Milk, Egg, Sugar & Vanilla essence beaten together & steamed in caramalised mould.
Sweetcorn is mixed with stock, Salt, Pepper & Ajinamoto . Served hot & thickened.
Shredded Chicken & Asparagus tips cooked in Chicken stock with Salt & Pepper.
Lobster is boiled in Court Bouillon, meat removed & mixed with Cream Sauce, Mustard, finely chopped Shallot & parsley Put the meat back on shell.
Bekti fillet dusted with seasoned flour, dipped in beaten Egg & crumbed & deep fried.
Diced chopped vegetables of choice placed on Pyrex dish sprinkled with Butter & grated Cheese covered with Bread crumb baked in pre heated oven till slightly brown.
Roundels of boiled Carrot tossed/gazed in Butter, Salt & Pepper.
Boiled roundels of Potato tossed/glazed in Butter with Salt, Pepper, lemon juice & chopped Parsley.
Diced chicken in butter with celery, capsicum, onion, and mushrooms, topped with béchamel, Worcestershire sauce, cheddar cheese, sherry, and flambéed.
Stir-fried chicken with leek, cloves, and herbs, served with béchamel-thickened tomato sauce and macaroni.
Plain Fried Rice without any garnish.
Same as Sweet Corn Soup,only difference is that Chicken pieces & Chicken stock is added.
Diced Carrot, Beens, Broccoli, Cauliflower, Potato boiled & then sauted in Butter, Salt & Pepper
Diced choice of vegetables boiled in Salt, water & strained
Bechamel Sauce is added with boiled Lentil Puree with Salt & Pepper.
It is prepared with diced cabbage Onion, Carrot, Turnip, Leek, Celery mixed with Macaroni & Tomato Puree served hot garnished with grated Cheese & Parsley.
Already mentioned in dry Fish column (Indian).
Bekti fillet is sprinkled with Salt,melted Butter & grilled on brisk fire. Reduce heat & remove.Served hot with Anchovy Butter/Maitre d-hotel Butter.
Already mentioned in Snacks &Tit Bits Column.
Seasoned chicken breast stuffed with butter, coated in mashed potato, egg, arrowroot batter, and crumbs, then fried golden brown.
Parboiled chicken sautéed with butter, paprika, and onion, served with pilaf and tomato concassé.
Sautéed parboiled chicken with butter, paprika, and onion, served with pilaf and tomato concassé.
Butter-sautéed chicken with paprika and onion, served with pilaf and tomato concassé.
Already mentioned in Rice/Pulao/Fried Rice column.
Seasoned mutton chops flattened, fried with onions, boiled, and covered with mashed potato.
Stewed Mutton is served with brown gravy with vegetables around.
Rice tossed in Butter flavoured with Saffron, Mace & Nutmeg.
Mutton is fried with sliced Onion &Stock is added, cook till done. Cooked vegetables are added Put Mutton in the center surrounded by vegetables with gravy.
Rice tossed in Butter.
Slices of Bread set on Baking dish with lots of Nuts &Fruits covered with Bread slices, soaked in Milk topped with dash of Butter & baked.
Strawberry Ice cream /2 in1 Ice cream scoop / slice smeared with Jam/Orange Sauce.
Sliced buttered Bread is placed in greased mould layer by layer till ½ full topped with Nuts & Sultanas. Fill the remaining half with mixture of Egg, Sugar & milk beaten .
Vanila Ice Cream scoop / slice smeared with Chocolate Sauce.
Sandwiched assorted fruits with Sponge Cake coverewithCustard & Chocolate Sauce garnished with Cherry.
Four types from Parlour With Topping Flavour
Bekti fillet dusted with seasoned flour, dipped in beaten Egg & crumbed & deep fried.
Bread Usullay Served In dinner
It is prepared with shredded Carrot, shredded Capsicum, shredded Spring Onion bulbs, with Chilly oil & Chicken stock. Served hot with chopped Spring Onion leaves.
Spinach Puree mixed with Salt, Pepper & Bechamel Sauce
Chopped Mushroom cooked in Chicken stock with Salt,Pepper mixed with Bechamel Sauce.
Already mentioned in dry Fish column.
Chicken sautéed in butter with spices, celery, and parsley, simmered in stock, finished with white sauce, flambéed with cognac or brandy.
Saute boiled Mutton with chopped Onion in Butter with Salt, Pepper, Paprika, Tomato cooked till Mutton is tender. Served with boiled Spaghetti tossed in Butter.
Seasoned Chicken is sauted in Butter, With Salt, Pepper, Mustard powder, Celery & Parsley, Cooked in Chicken stock till tender. White Sauce is Added, Cognac/Brandy is sprinkled & lit up to Make Flambe.
Seasoned leg of Mutton is roasted at 200 Degree Cent, basting frequently. When cooked, Roast gravy is prepared & served with roaster Potato.
Mutton sauted in Butter with whole Pepper Capsicum, Carrots, Potato well cooked in stock.
Bread slices with Butter spread.
Saffron coloured rice tossed in Butter, Salt, Pepper
Same as Veg Fried Rice, only additions are shredded choice of Meats &Shrimps garnished with Egg.
Vegetable stock is added With Bechamel Sauce, Salt & Pepper
It is prepared with Tomato, Carrot, Onion Coconut, mixed with Bechamel Sauce served hot Garnished with Parsley.
It is Prepared with Mutton stock, Coconut milk, Coconut slices, Lime juice, Currypata Tomato, Garlic, Onion, Ginger, Cinnamon, Coriander, Cumin, Fennel, Turmeric, Fenugreek & garnished with Boiled Rice.
It is prepared with chopped Crab, Shrimps cooked in Fish stock with Salt, Pepper, little Soya Sauce & Ajinamoto.
Chicken Consommne is garnished with boiled noodles.
Already mentioned in dry Fish column.
Bekti fillet dusted with seasoned flour & shallow fried, poured on Tomato gravy garnished with sliced Tomato.
Poached Bekti/ Sole covered with Mornay Sauce in a Pyrex dish sprinkled with grated cheese & Baked.
Poached Bhetki is covered with White Sauce & smoked on Charcoal fire. Served with mashed Potato.
Potato cut into finger shape & ¾ th boiled, moisture removed & fried crispy.
Diced & Boiled Vegetables of choice, mixed with Bechamel Sauce, sprinkled with grated Cheese & grilled till slightly brown.
Butter-sautéed chicken with paprika and onion, served with pilaf and tomato concassé.
Same as Veg Augratin, only Macaroni replaces vegetables.
¾ th boiled Cauliflower mixed with Salt, Pepper, Milk, Butter sprinkled with grated Chesse & roasted.
Diced chicken in butter with celery, capsicum, onion, and mushrooms, tossed in béchamel with Worcestershire sauce, topped with cheddar, sprinkled with sherry, and flambéed.
Seasoned Chicken is put on buttered Pyrex dish,lemon juice sprinkled on it. Almond & Spinach Puree is poured on it, spread Butter & lightly bake.
Same as Mutton Cutlet, only Chicken replaces Mutton Keema. already mentioned in Snacks & Tit Bit column.
Sauté parboiled chicken in butter, top with a garlic-tomato-mushroom sauce, and serve with tomatoes stuffed with buttered rice or pilaf.
Refined flour, fresh Bread crumb, beaten Egg, Baking powder, Sultana, Candied peel, Golden syrup, mixed spices & Milk mixed together & baked in greased mould for 2 TO 2 ½ hours.
Fruits soaked in thin Cinnamon flavoured Sugar syrup & topped with fresh cream.
Same as Caramel Custard with fruits mixed while steaming.
Vanila Ice Cream scoop / slice smeared with Chocolate Sauce.