1. MULLIGATAWNY

2.WALDORF SALAD

3.CHICKEN STEW

4.TRIFFLE PUDDING

Mulligatawny Soup

Ingredients

• 1 tablespoon ghee (clarified butter), or vegetable oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 teaspoons grated fresh ginger
• 2 green chile peppers, chopped
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 2 teaspoons ground coriander seed
• 1 1/2 teaspoons ground cumin
• 1 teaspoon ground turmeric
• 4 pods cardamom, bruised
• 1 tablespoon chopped fresh curry
• 1 carrot, chopped
• 1 apple - peeled, cored, and chopped
• 1 large potato, peeled and diced
• 1 cup Masoor dhal (red lentils), rinsed, drained
• 8 cups chicken broth
• 1 tablespoon tamarind concentrate
• 1 tablespoon lemon juice
• 2 cups coconut milk
• 2 tablespoons chopped fresh cilantro

Directions

1. Heat ghee or vegetable oil in large pan (use low heat); cook onion, garlic, ginger, chilies, spices and curry leaves, stirring, until onion is browned lightly and mixture is fragrant. Do not over brown the onion or else it will give the soup a burnt taste.
2. Add carrot, apple, potato, dhal, and chicken stock to pan; simmer, covered, for about 15 minutes or until vegetables are just tender. Discard cardamom pods and curry leaves.
3. Blend or process soup mixture, in batches, until pureed; return to pan. Add tamarind, lemon juice, coconut milk and fresh coriander leaves; stir until heated through.

Waldorf Salad

According to the American Century Cookbook, the first Waldorf Salad was created in New York City in 1893, by Oscar Tschirky, the maître d'hôtel of the Waldorf Astoria. The original recipe consisted only of diced red-skinned apples, celery, and mayonnaise. Chopped walnuts were added later to this now American classic. Some prefer their Waldorf salad made with yogurt, instead of mayo. Having had this salad both ways, I fall firmly in the mayonnaise camp. But feel free to substitute yogurt for the mayo if that's your druthers.

Waldorf Salad Recipe

Ingredients

• 1/2 cup chopped, slightly toasted walnuts
• 1/2 cup celery, thinly sliced
• 1/2 cup red seedless grapes, sliced (or a 1/4 cup of raisins)
• 1 sweet apple, cored and chopped
• 3 Tbsp mayonnaise
• 1 Tbsp fresh lemon juice
• Salt
• Pepper
• Lettuce

Method

In a medium sized bowl, whisk together the mayonnaise (or yogurt) and the lemon juice. Add 1/2 teaspoon of salt, 1/4 teaspoon of fresh ground pepper. Mix in the apple, celery, grapes, and walnuts. Serve on a bed of fresh lettuce.
Yield: Serves 2.

 

CHICKEN STEW

Ingredients

Serves: 5

• 1 no Chicken 1 no.
• 2 cups coconut grated
• 10 curry leaves
• 1/2 tbsp peppercorn
• 2 tsp channa dal
• 1/2 tsp coriander seeds
• 1/4 tsp jeera
• 4tbsp oil
• 3 nos star anise
• 4 nos carddamom
• 2 nos cinnamon
• to taste salt

Preparation method

Prep: 15 mins | Cook: 30 mins

1.

1.Clean and cut the chicken into medium sized pieces (approximately 12-16 pieces). Peel the potato and cut into 6-8 medium size pieces. Wash and slit green chilies. 2.Soak the coconut in 2 cups of warm water, grind and extract a thick milk and keep aside. Repeat the process two more times but with only one cup water. Keep the three extracts separately.

2.

3.Boil the peppercorn, jeera, chana dal and coriander seeds on a hot pan, cool and powder it. 4.Heat oil in a heavy-bottomed vessel, add the whole masala and fry till the flavour is released. Add the chicken, potato, curry leaves and chilies. Sprinkle the powdered masala and continue to stir. 5.Add the third coconut extract and allow to simmer. Now add the second extract and continue cooking till both the chicken and potato are cooked

3.

6.Remove from fire and add the first extract and salt to taste. Reheat and simmer for a few minutes and serve hot with appams or porottas. TIP: You can make this stew with mutton / lamb also. Pressure cook the meat before following the above method.

 

TRIFFLE PUDDING

Ingredients

• 1 cup of fruits( finely chopped apples,green grapes,black grapes,strawberry,pineapple)
• 1 finely chopped banana and orange
• 500 ml milk
• instant custard powder(vanilla)
• 2-3 tbls sugar
• instant jelly mix(strawberry)
• few fruits like kiwi and strawberry for garnish
• 250 gms of sponge cake
• glass dish or tray

Directions

TO MAKE CUSTARD

take 4-5 tsps custard powder and make a smooth paste in few spoons of cold milk and pour into boiling milk adding sugar to make a custard just thick for a pudding.

TO MAKE JELLY

transfer the contents into a bowl and pour boiling water as per pack instructions.

METHOD

1. par boil the cup of fruits adding very little water and keep aside
2. cut the sponge cake into slices and arrange on the base of your glass dish and pour few spoons of warm jelly over it.
3. now spread the boiled fruits along with the liquid that is remaining in it.(this jelly and liquid helps soak the cake to make it soft)
4. pour in the prepared custard over this mixture mixing banana and orange.
5. garnish your top layer with more fruits like kiwi, black grapes and strawberry.
6. pour all the remaining jelly over the whole pudding to glace it.
7. serve chilled.