SWEET SHORT CRUST PASTRY PRODUCTS

APPLE CRUMBLE PIE:

Ingredients:-

Short Crust                  As Required

Filling:

Apple                              4 No.s

Raisins                         100 gms

Walnuts                         50 gms

Sugar                             75 gms

Lime                                1 No.

Fresh Bread                     2 Slices

Cinnamon Pwd.              5 gms

Crumble:

Butter                          100 gms

Sugar                           100 gms

Flour                            100 gms

Method:-

1.Line the pie mould with the short crust pastry. Rest it in the refrigerator for 20 minutes.

2.Meanwhile prepare the filling by chopping or slicing the apples and adding the

ingredients to it.

3.Fill the pie tightly with the filling.

4.Make a crumble with the required ingredients and sprinkle it thickly over the apple

mixture.

5.Bake at 180 C for 45 minutes.

6.Serve with vanilla ice cream.

BEBINCA

Ingredients :-                       

• Maida                                      120 gms
• Coconut Milk                          800 ml
• Sugar                                       250 gms
• Yolks                                          8  No.s
• Nutmeg                                       1 No.
• Cardamom Powder                     1 tsp
• Salt                                             ½ tsp
• Ghee                                        100 gms

Method:-

Mix refined flour, sugar and egg yolks well into the coconut milk. Stir the mixture till the sugar has dissolved. Then add nutmeg and cardamom powder and keep it aside.

Heat ghee in a container. Then pour a cup of batter, and bake it till it is brown.

Add another spoonful of ghee and a cup full of batter. Cook it again under a salamander and repeat till all the batter is used up in layers.

Bake and overturn the Bebinca.

CREME HORNS

INGREDIENTS:

No.of.portions : 16

Puff pastry dough - 500Gm.
Butter cream (whipped) / cream / cream cheese filling - As required.
Fresh fruits or Glace cherry - For garnish.

METHOD:

• Line the creme horns moulds with 1/2 inch wide strips of puff pastry starting from bottom tip to the top.  
• Place the moulds on the trays, give egg wash and bake at 210 degree Celsius or till it is done.   (Note: To check doneness, the pastry should obtain a light golden brown colour).
• Cool and fill with cream and decorate with fruits. 

CHETTINAD CUISINE

KOZHI VARTHA CURRY

No of portion-04.


INGREDIENTS:

Chicken                          500GM

Red chilli powder          5GM

Turmeric                        3GM

Salt                                 TASTE

Ginger                            10GM

Garlic                             10GM

Red chillies                    5GM

Oil                                  20ml

Curry leaves                  FEW

Onion                             150GM

Tomatoes                       100GM

Coriander powder        10GM

Pepper powder              5GM

Garam masala               3GM

Tamarind                       10GM

METHOD:

•  Cut onion and tomato finely. Soak tamarind in water and prepare extract.
•  Clean and cut chicken into pieces. Mix with red chilli powder, turmeric and salt    in a bowl.
•  Add chicken pieces, mix well and marinate for 2 hours. Grind ginger, garlic,  chillies, to a  paste. Heat oil in a heavy bottomed pan.
•  Add curry leaves, chopped onions and sauté for a few minutes. Add chicken  pieces along with  the marinade, masala paste and fry till it turns brown.,
•  Add tomato, fry till soft, add coriander powder, salt and fry for a few minutes.
•  Add 1 cup water and when contents start boiling, cover the pan with a lid and  reduce the  flame.
•  Add tamarind extract and boil for a few minutes.
•  Add garam masala, crushed black pepper, stir well and remove the pan from the  stove.

Bengali menu

Bengali menu

Method:-

• Wash and cut the eggplant in thick slices of 1 inch each.
• Sprinkle salt over the slices and leave them aside. This process will extract moisture from the brinjals. 
• Squeeze out the water and marinate the eggplant slices with turmeric, salt, red chilli powder and gram flour. Leave it aside for ten minutes.
• Fry the slices in mustard oil till they are golden brown and crispy.
• Deep fry the whole dry red chillies and place it on top of the fried eggplant slices.

ALOO KI TIKKI

Ingredients::-

3KG                       Potatoes
0.2KG                    Arrowroot
0.2KG                    Coriander
0.05KG                  Mint
0.02KG                  Cumin
0.03KG                  Curry leaves
0.06KG                  Salt
0.1KG                    Cashewnuts
0.1KG                    Khoya
0.05KG                  Chat masala
1KG                       Ghee

Method::-

1. Boil the potatoes upto 80% and mash them finely. Mix them with arrowroot and keep aside.
2. Heat ghee in a pan and add cumin, cashewnuts, mint, coriander, curry leaves, green chillies and sauté.
3. Remove the pan from the stove and add salt, khoya and chat masala.
4. Stuff the above prepared mixture in the tikkis and shallow fry in ghee.
5. Serve hot. 

MEDU VADA.

Ingredients ::-

• Urad Dal                            300g
• Asafoetida                         1gm
• Salt                                      Required 
• Green chillies                    10-12 nos.
• Black peppercorns           15nos (approx.)
• Oil                                        Required for frying

 Method:-

1. Wash the lentil in running water and soak it for an hour. Then drain the water. 
2. Soak the asafoetida in 5ml/1 tsp of water until dissolved. 
3. Wash, slit, deseed, chop the green chillies and discard the stems.
4. Wash and pat dry the curry leaves. 
5. Put the lentils in the blender and make a fluffy batter, adding small quantities of water at a time (80ml/5 tbps + 1 tsp in all). 
6. Transfer the lentils to a large bowl, and add the remaining ingredients, except the cooking oil. Mix the ingredients well.
7. Mix peppercorns with the batter.
8. Heat oil in a kadhai/wok.
9. Moisten a spatula or a steak turner and place two portions of the batter at a time on it. Flatten them into a round shape (approx 2" diameter) with a moist hand. 
10. Then make a doughnut-like hole with the index finger in each.
11. Now invert the spatula deftly over the kadhai/ wok, and deep fry over medium heat until they are light golden in colour. 
12. Remove them and keep them aside for 2 minutes. After this, return to the kadhai and deep fry them until they are crisp and golden in colour.
13. Remove the vadas onto an absorbent paper, to drain off the excess fat. 

PUFF PASTRY

Sausage and Onion pastry

Ingredients ::-

Puff pastry

Sausages

Onions

Egg (for egg wash)

Method::-

Make the basic puff pastry dough.

For the filling::

Saute the Sausages in a frying pan with some butter and also Saute the onions (slices)using oil.

Now keep the filling in the puff pastry dough and give egg wash.

Bake them at 180°Christmas for 20-25minutes

Before baking:

 After baking: