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    Yateen Gharat
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    Mango Fool recipe calls for blending cooked mango flesh with milk and sugar then chilling. Salad Nicoise recipe includes blanching green beans, asparagus and broccoli then tossing with a lemon dressing along with potatoes, mushrooms, walnuts and eggs on lettuce. Cheese Herb Bread recipe is for a filled bread made with paneer, eggs, herbs and cheese baked between rolled dough rounds.

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    Mango Fool recipe calls for blending cooked mango flesh with milk and sugar then chilling. Salad Nicoise recipe includes blanching green beans, asparagus and broccoli then tossing with a lemon dressing along with potatoes, mushrooms, walnuts and eggs on lettuce. Cheese Herb Bread recipe is for a filled bread made with paneer, eggs, herbs and cheese baked between rolled dough rounds.

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    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
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    Download as doc, pdf, or txt
    28 views4 pages

    Cont 026

    Uploaded by

    Yateen Gharat
    Mango Fool recipe calls for blending cooked mango flesh with milk and sugar then chilling. Salad Nicoise recipe includes blanching green beans, asparagus and broccoli then tossing with a lemon dressing along with potatoes, mushrooms, walnuts and eggs on lettuce. Cheese Herb Bread recipe is for a filled bread made with paneer, eggs, herbs and cheese baked between rolled dough rounds.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    of 4

    MANGO FOOL

    Ingredients 2 2 pints tsp. 3 cups 2 pints Method Pare the fruit, and slice away the flesh from the mango seed. Pour 2 pints of water into a pot, add mango flesh and salt. Cook until the flesh is pulp. Remove from heat and strain through a fine sieve, stirring continually to ensure that all the pulp passes through. Stir in sugar and refrigerate until cold.. i! together mango pulp and cold milk. Serve chilled. large green mangoes water salt sugar full cream milk, chilled

    SALAD NICOISE
    Ingredients Lemon Dressing: 2 tsp. tsp. tsp. $ tsp. 3 cloves %&3 cup ' cup "ash of )a*asco tsp. % tsp. % tsp. Salad: 2-. gms % *unch -.. gms / 2-. gms ' cups 0 % *unch % *all 2 t*s. % clove Method To make lemon dressing: whisk together mustard, sugar, salt, pepper, garlic and lemon #uice. 1dd oil gradually, whisking constantly. 1dd remaining ingredients. To make salad: in a pot of *oiling salted water, *lanch peas for 3. seconds, until tender crisp. "rain and wash in cold water, toss with 3 t*s. dressing, set aside. 2reak off top 33 of asparagus spears. 4n the same *oiling water *lanch spears for3 minutes. "rain, rinse and toss with 3 t*s. dressing and set aside. Clean and *lanch *roccoli. "rain, rinse and toss with $ cup dressing. Place potatoes in a *owl and stir in remaining dressing. 5eat 2 t*s. oil in a saucepan. 1dd the clove of crushed garlic and saut6 mushrooms for a few minutes. Stir in the walnuts and saut6 for 2 minutes more. 7ust *efore serving toss al vegeta*les with lettuce *roken into *ite si8e *its. "ecorate with hard9*oiled eggs. snow peas asparagus *roccoli small new potatoes, *oiled and cut in wedges mushrooms, sliced walnut halves hard *oiled eggs, halved red lettuce ice*erg lettuce oil garlic, crushed green chilies, minced fine whole green peppercorns chopped her*s +parsley, mint, *asil, and coriander, "i#on mustard granulated sugar salt pepper garlic, crushed lemon #uice olive oil of good (uality

    CHEESE HER
    Ingredients /- gms % t*s. cup 2$ cups 0 2 cloves 2 tsp. - cups 0 t*s. cup cup Method fresh yeast sugar milk, scalded and cooled whole milk paneer large eggs garlic, minced salt flour oil cheddar cheese, grated

    READ

    minced her*s +coriander, mint, *asil, parsley, and oregano,

    Preheat oven to 3:-;. Proof the yeast with sugar and milk and set aside %. minutes till frothy. 4n a large *owl knead % cups paneer, 3 eggs, garlic, salt, 3 cups flour, oil and yeast mi!ture to form smooth dough 9 do not add more flour. )ransfer the dough to a lightly oiled *owl, turn to coat and leave to rise, covered with a plastic wrap in a warm place for an hour. Punch down the dough. 1dd remaining % cup flour gradually to form a soft dough. <nead for %. minutes and leave to rise. 5alve the dough and roll each into a %.3 round and %&33 thick. For the !illing in a *owl stir in the remaining paneer, the remaining eggs, grated cheese and her*s. Put one of the rounds on a greased *aking sheet and spread filling over it leaving a 23 *order. Put the other round directly over it and pinch the edges together to enclose filling and let the dough stand covered in a warm place for % hour. 2rush with egg, sprinkle with *lack peppercorn and *ake in the middle of the oven for /- 9 -. minutes till golden *rown.

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