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)
