New Delhi, February 01, 2018: VEGETABLE TAGINE WITH COUS COUS

INGREDIENTS FOR 3 PORTIONS
QTY UNIT DESCRIPTION
100 Grm Cous cous
50 Grm Bell Peppers
25 ML Olive Oil
T>T Salt
Pepper
3 Sprig Mint
  Tagine
100 Grm potato
100 Grm Carrots
100 Grm Chick pea
100 Grm Aubergine
100 Grm Bell peppers
100 Grm Zucchini
200 ML Tomato Sauce
100 Grm Olives Green and black
50 Grm Butter
Salt
pepper
8 Grm Paprika
1 Grm star Anise
5 Grm Ground Cinnamon
5 Grm canyenne pepper
20 Grm ginger
1 Tsp Turmeric

 

Drizzle the cous cous with water and olive oil season and steam for 8 min. Add lemon juice, salt, mint, pepper, olives and toss.  Saute the vegetables one by one as per their doneness. Mix with sauce and seasoning and plate the dish.

CHICKEN ROULADE

INGREDIENTS FOR 3 PORTIONS
QTY UNIT DESCRIPTION
1 Nos Chicken Whole
250 Grm Chicken Mince
2 Nos eggs
T>T Salt
Pepper
Tart
1 nos Blind Bake tart
200 Grm Sweet Potato
2 Nos Baby Carrot
50 Grm Broccoli
Sauce
250 ML Chicken Stock
50 Grm Butter
Salt
pepper
100 Grm Blue Berry
50 ML White wine (cooking)

 

Debone the chicken with skin and lightly pat to be thin, Mix all the ingredients with mince and stuff. Cook in comby oven to keep it moist and tender. Cool down and slice, Heat in oven and plate on a dish. Cook Blue berry with chicken stocka and add little bit wine to enhance the taste. Finish with seasoning and butter, Roast the sweet potato and peel. Prepare mash and season. Finish with piping in tart. Served with saute carrot and broccoli

Chocolate Fudge 

Preparation Instructions

Beat together eggs and sugar, melt butter and chocolate in different utensil, Now add Flour, baking powder, salt, cocoa powder, Baking soda in egg and sugar batter when it is fluffy. Mix butter and chocolate and bake in 180 degree for 20 minutes inside a mould. Serve with garnish of strawberry.                        

Corporate Comm India(CCI Newswire)