·
Pour into food processor bowl and blend, adding little water every now
and then through the feeder tube till a smooth paste is obtained. Add salt,
garam masala, ground dried ginger, cumin seeds and red colouring. Mix
thoroughly.
·
Dilute with 2/3 cup (150 ml.) water if it is too thick and add a little
mocolounng to make it brick red.
Vichyssoise
Ingredients
·
6 (300 gms.) Leeks
·
4 (450 gms.) Potatoes
·
50 gms. Butter
·
1 Clove
crushed garlic
·
Salt and freshly ground Black pepper to taste
·
8 cups (1.8
liters) Chicken stock
·
114 cups (300 ml.) Cream
For garnishing
·A
pinch of freshly ground nutmeg
·
2 tbsp. Chopped chives
Method
·
Slice the leeks thickly and cut potatoes into cubes.
·
Place leeks in the Food Processor Bowl. Chop fine, for 8 seconds.
·
Remove to a bowl. Repeat the procedure with potatoes.
·
Melt butter in a large saucepan. Add leeks, potatoes and garlic. Cook for 5
minutes stirring continuously. Season and stir in the stock. - Bring to boil.
Cover and simmer for 40-45 minutes. Cool slightly and strain off the liquid.
·
Return the vegetables to the food processor bowl. Puree for 30 seconds.
Add 1/4 cups (300 ml) of the liquid and blend for about 1 minute.
·
Pour soup into a bowl and stir in remaining liquid.
·
Chill soup thoroughly. Stir in the cream and garnish with nutmeg and
chives before serving.
GULAB JAMUN
Ingredients
For the syrup
·
1½ cups (510 gms.) Sugar
·
2½ cups (540 ml.) Water
·
1 tbsp. Milk For
the balls
·
85 gms. Khoya
·
½ Cup (75 gms.) flour
·
1/8 tsp. Baking powder
·
170 gms. Paneer·
·
½ cup (70 gms.) Castor sugar
For frying
·
2 cups (455 gms.) Ghee
Method
·
Make a sugar syrup with 2½ cups sugar and water. Add milk to the boiling
syrup. Strain through a muslin cloth and cool.
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