Mont Blanc

  Introduction and History :

      Mont Blanc or Monte Bianco , both meaning "White Mountain", is the highest mountain in the Alps and the highest in Europe after the Caucasus peaks.It rises 4,808 m (15,774 ft)above sea level and is ranked 11th in the world in the topographic prominence.between the regions of Aosta valley, Italy, and Savoie and Haute-savoie, France. The location of the summit is on the watershed line between the valleys of Ferret and Veny in Italy and the valleys of Montjoie, and Arve in France. The Mont Blanc missif is popular for mountaineering, hiking, skiing, and snowboarding.

           

Preparation time    1 h

Cooking time      50 m

Recipe category Dessert

Recipe yield            8

Recipe cuisine  French

For the meringues

• Egg white4 each, room temperature
• Salt0.6 g
• Cream of tartar0.4 g
• Sugar185 g
• Vanilla3.75 ml
• 
  

METHOD :

     Take some profiteroles, make holes at the bottom and pipe in Chantilly cream. Arrange them in the shape of a pyramid, fixing each together with the help of more cream. Coat with chocolate ganache and garnish with whipped cream and glazed cherry.

1. To prepare the Mont Blanc recipe start preheating the oven to 120°C.
2. Grease a baking sheet, sprinkle with flour, and mark one 23 cm circle or ten 9 cm circles (this may require more than one baking sheet).
3. In large bowl, beat egg whites with salt until foamy.
4. Add cream of tartar and beat until soft peaks form.
5. Beat in 25 g sugar until mixture holds long, stiff peaks when beater is lifted.
6. Fold in remaining sugar and vanilla.
7. Place in pastry bag fitted with 1,25 cm plain tube and pipe 1 large round or 10 small ones onto prepared sheet.
8. Bake 1 hour or until meringue is firm to the touch.
9. If meringues brown during baking, reduce heat.
10. Transfer meringues to rack and let cool.

WAFFLES

INGREDIENTS :

• 2 eggs
• 2 cups all-purpose flour
• 1 3/4 cups milk
• 1/2 cup vegetable oil
• 1 tablespoon white sugar
• 4 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract

METHOD :

1. 1.Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.
2. 2.Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.
             3.Add the required topping as per your wish.
      Toppings choice : 
    strawberry, banana, blueberry, almond flakes, maple syrup, nutella, icing sugar.

SANNA POLO

Ingredients:

Finely chopped cabbage   - 2 cups.
Onions                              - 1 or 2 nos.
Dosa rice                          - 3/4 cup.
Toor dal                            - 3/4 cup.
Tamarind extract              - 2 to 3 tablespoon.
Dry red chillies                - 10 to 12 nos.
Grated coconut                - 1/2 cup.

Method:

1. Soak the raw rice for an hour. 
2. Then grind it along with grated coconut, red chillies and tamarind to a smooth paste adding very little water. 
3. The consistency of the batter should be a little thicker than the normal dosa batter.
4. Add the finely chopped cabbage and onions to the batter and season with salt.
5. Heat the skillet on a medium flame and grease it with a little oil.
6. Pour a ladle full of batter and spread it in swift circular motions to make thin dosa of about  4-6 inch diameter. Pour a little oil from the sides and let it cook for about three minutes on low flame.
7. Once it is cooked on one side, flip it and cook on the other side for three more minutes.
8. Similarly, make more dosas with the remaining batter.
9. Serve Cabbage Sanna Polo Recipe(Konkani Style Savory Cabbage Dosa) with mildly spiced coconut chutney. 

GODHI PAYASA

Ingredients:

Broken wheat                - 1/3 cup.

Coconut milk                - 1 cup.

Jaggery                          -20 grams.

Cardamom powder        - to taste.

Method:

1. Cook broken wheat in boiling water and add thin coconut milk to it for more flavour.
2. Grate the jaggery into the boiling mixture so that the jaggery melts faster.
3. You can also add pieces of cashewnuts.
4. Add cardamom powder at the end to make it more flavourful and aromatic.

Note:use a heavy bottomed utensil.

Prawn Pulao

Ingredients : 

No of portion-04

S.NO	INGREDIENTS	QUANTITY	UNIT
1	Prawns	450	Gm
2	Rice	500	gm
3	Ghee	50	Ml
4	Onion(slice)	150	Gm
5	Cloves	3	Gm
6	Cinnamon stick	3	Gm
7	Cardamom green	3	Gm
8	Garlic paste	30	Gm
9	Tomato chopped	100	Gm
10	Green chillies	5	Gm
11	Turmeric pwd	3	Gm
12	Coconut milk	200	Ml
13	Salt	To taste
14	Sugar	3	Gm

Method :

Ø  Remove the heads and shells of the prawns; Boil these in 3 cups water for 10 minutes. Strain and extract 3 cups of stock, set aside.

Ø  De-vein the prawns and keep aside.

Ø  Heat the ghee/butter in a pan; saute the onions till lightly browned. Add the whole spices; saute for 30 seconds.

Ø  Add the garlic and ginger; saute for a minute.

Ø  Add the tomato, green chillies, and turmeric powder; stir-fry till tomatoes are pulpy.

Ø  Add the prawns and stir-fry for 2-4 minutes till they change colour.

Ø  Add rice and stir-fry about a minute.

Ø  Mix in the stock, coconut milk, salt, and sugar. Bring the mixture to the boil, lower heat and simmer, covered, till the rice is done. Serve hot.

Recheado masala

Ingredients :

Red chillies	20   gm
Peppercorns	1     gm
Garlic flakes	30   gm
Cloves	1     gm
Cinnamon	2     gm
Cumin	2     gm
Coriander seeds	10   gm
Turmeric powder	2     gm

Sugar	5     gm
Tamarind	30   gm
Vinegar	30   ml

Method :

1.  Soak the tamarind in water and make a pulp.
2.  Roast the cumin , coriander seeds , cloves and cinnamon on a low flame until fragment
        (make sure that the spices do not get a dark colour or else the masala will become too much              strongly flavoured).

3. Combine all the ingredients along with vinegar and grind them into a fine paste.
4. Store in refrigerator and use the masala as and when required.

FOCACIA

INGREDIENTS :

Maida                     - 800grams.

Yeast                       - 48grams.

Salt                         - 22grams.

Oil                          - 60ml.

Bread Improver      - 5grams.

Water                      - 500ml.

METHOD : 

1.Make the basic bread by straight dough method.then rest the dough for sometime and divide into        rounds of 300 grams each.
2.Flatten using rolling pins into circles.
3.Top with sliced onions,sun-dried tomatoes,olives and fresh herbs.
4.Before baking give a wash with basil pesto.
5.Bake at 230 degree Celsius with steam injection for 8 minutes and at dry heat for 30 minutes for 
   180 degree Celsius.
6.After removing from oven, brush again with some basil pesto.
7.For making potato Focacia, substitute 250 grams of flour with 350 grams of mashed potato and          proceed with the same method as the basic focacia.