Chicken Salad - Quick salad

INGREDIENTS:

½ lb. Chicken(boneless, cooked)
1 no. Egg(boiled)
½ clove Celery(diced)
1 cup Mayonnaise
½ tsp. Black Pepper
Salt to taste

DIRECTIONS:

Boil chicken with little salt. Drain and run for 5-10 seconds in a chopper. Add the rest of ingredients in the chopper and run for another 10 seconds. Remove and serve cold.

Side Salad - A very simple salad

INGREDIENTS:

½ cup Tomato(chopped)
½ cup Onion(chopped)
½ cup Cabbage(chopped)
½ cup Cucumber(chopped)
½ cup Carrot(chopped)
½ cup Pomegranate Seeds
½ cup Gorbanzo Beans(precooked/canned)
½ cup Kidney Beans(precooked/canned)
½ bunch Cilantro(finely chopped)
Salt to tasteSugar to taste
Black Pepper to taste

DIRECTIONS:

Mix all the ingredients well, add salt, Sugar and Black pepper before serving.

Creamy Fruit Salad - Fruits in a creamy sauce

INGREDIENTS:

½ lb. Fruits(assorted, sweet)
3 nos. Banana
25 nos. Cherries(jarred maraschino, halved)
½ cup Raw Cream
¾ cup Sugar(adjust to taste)
1 tsp. Vanilla Extract
1 tbsp. Corn Flour
3 cups Milk


DIRECTIONS:

Combine fruits, cherries with slices of bananas in a bowl, cover with plastic wrap and keep in refrigerator. Heat milk and add sugar. Mix corn flour with 1/4 cup of cold milk and add this to the hot milk after turning off heat. Add vanilla extract. Let the sauce cool down. Use an electric mixer to whip the whipping cream to soft peaks. Incorporate the whipped cream into cold custard sauce by folding action. Don't beat it or you will lose all the air. Now pour the mixture onto the fruit bowl and fold it very carefully. Pour into dessert bowls and keep in refrigerator for an hour before serving.

Carrot and Tomato Soup

Ingredients:

1/2 kg tomatoes
200 g carrot
2 tsp salt, or to taste
1/4 tsp powdered black pepper
water
1 tsp sugar (optional)
grated carrot for garnishing
cream for garnishing

Method:

Chop the tomatoes and carrots. Put them to boil, partially covered, with 1cup water and the salt. When it comes to a boil, lower the heat and simmer till the vegetables are completely cooked through. Cool and pass through a soup strainer or blend in a blender and then strain. Add water to make up to 4 1/2 cups of liquid. Put on the fire and bring to a boil and simmer. Add the sugar and the pepper. Simmer for about 10 minutes. Serve garnished with the cream and carrots.

Chilled Melon Soup

Ingredients:

1 medium melon, seeded and chopped
100 ml white grape juice
1-2 tbsp lime juice
1 tsp dried crumbled mint
tsp roasted fennel seedsgrated rind of 1 orange/sweet lime
150 ml curd
salt and pepper to taste
Garnishblanched orange peel stripspeeled grapesdiced meloncroutons

Method:

Blend all soup ingredients together. Strain. Re-season and chill thoroughly. Serve soup garnished with peel, fruit and croutons.

Chicken Mulligatawny Soup

Ingredients:
150 gm split red lentils
1 litre chicken stock
2tsp turmeric
1 diced potato
1 tbsp garlic paste
1 tbsp ginger paste
200 gm boneless chicken breast
3 tbsp oil 1 tsp cumin seeds
1 tsp coriander seeds L tsp chilli powder
2 tbsp lemon juice chopped coriander

Method:

Simmer lentils in stock with turmeric for 30 minutes. Add potato into the pan and simmer for 20 minutes. Puree the soup and season well.
Sprinkle the diced chicken with salt and pepper.
Heat oil in a pan and add ginger paste, garlic paste, and coriander and chilli powder.
Add chicken and stir-fry for two minutes before adding the pureed soup.
Sharpen with lemon juice and garnish with coriander.

Potage Dubary (Cream of Cauliflower Soup)

Ingredients:

300 ml vegetable stock
200 gm cauliflower
50 gm roux
50 gm onions
10 gm garlicsalt and pepper-to taste
60 gm butter
30 ml cream

Method:

Heat butter, add garlic and onions and saut Add the cauliflower and saut 2 minutes. Then add the vegetable stock and cook for about 10 minutes.Add roux and thicken. Put through a blender and sieve.Heat and finish with cream, add small pieces of cauliflower as garnish.