menu(29/08/2012)

VEGETABLE AU GRATIN

VEGETABLE AU GRATIN (SERVES 4)



S.NO.                    INGREDIENT                       QUANTITY

01                           PEAS                                              450 GMS

02                           CARROTS                                    450 GMS

03                           POTATOES                                   300 GMS

04                           SALT                                             TO TASTE

05                           BEANS                                          100 GMS

06                           CAULIFLOWER                          100 GMS

07                           BECHAMEL SAUCE                  290 ML

08                           BREAD CRUMBS                      25 GMS

09                           CHEESE                                       20 GMS

10                           BUTTER                                      10 GMS

11.                          BLACK PEPPER (POWDER)   TO TASTE

METHOD:

1.       Cut the vegetables into diamond shape

2.       Cook in separate boiling water

3.       When 90% done , drain water & put the vegetables to dry

4.       Add seasoning to taste(salt & pepper)

5.       ADD BECHAMEL SAUCE

6.       Mix properly and heat

7.       Transfer the mixture to pie dish

8.       Add some sauce on top, sprinkle bread crumbs and add grated cheese on top

9.       Bake till cheese melts and attains amber color

10.   Serve hot

RECIPE OF BECHAMEL/ WHITE SAUCE

INGREDIENTS                                                    QUANTITY

REFINED FLOUR                                                90 GMS

BUTTER                                                                90 GMS

ONION STUDDED WITH CLOVE

AND BAY LEAF                                                   10 GMS

MILK                                                                     1 LITRE

METHOD:

1.       Bring milk to boil with studded onion and set aside.

2.       Melt butter in a thick bottomed pan.

3.       Add flour, stir and cook the ROUX (cooking flour and fat together to a sandy texture without changing color) over a gentle heat without coloring till it gets a sandy texture.

4.       Pour milk into roux stirring continuously with a wooden spoon to avoid lumps.

5.       Simmer gently for half an hour.

6.       Remove the studded onion and pass through a fine strainer, cover it with butter to prevent the formation of skin.

VEGETABLE CLEAR SOUP(SERVES 4)





S.NO                      INGREDIENTS                                    QUANTITY

01                           CARROTS                                             50 GMS

02                           CABBAGE                                             50GM

03                           SPRING ONION                                  50 GM

04                           RED CAPSICUM                                100 GMS

05                           GREEN PEAS (SHELLED)                50 GMS

06.                          GARLIC (PODS)                                 20 GMS

07.                          MUSHROOMS                                   20 GMS

08                           VEGETABLE STOCK                        1 LITRE

09                           SALT/AJINOMOTTO                        TO TASTE

10                           PEPPERCORNS(CRUSHED)           10 GMS

11                           LEMON JUICE                                   5-10 ML

METHOD:

1.       Wash, peel and cut carrots into length wise make a fine slice

2.       Wash, trim and dice cabbage into an inch sized pieces.

3.       Wash, trim and slice spring onions

4.       Wash, halve, deseed and cut red capsicum into one inch sized pieces

5.       Shell the green peas

6.       Peel and crush garlic.

7.       Wash, trim and slice mushrooms.

8.       Heat vegetable stock in a wok or pan ,add crushed garlic and bring to a boil

9.       Add sliced mushrooms, carrots and ajinomotto, crushed peppercorns and salt to taste.

10.   Stir in lemon juice and serve piping hot.

Note: Instead of using vegetable stock, one can start by boiling vegetables and add other ingredients step by step  as mentioned above.