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- Mushroom and Pea Curry
Ingredients
½ kg mushrooms
½ cup shelled green peas
1 teaspoon ginger paste
1 teaspoon garlic paste
½ cup coconut milk
1 tablespoon Ferns' Mulligatawny Curry Paste
Salt to taste
½ cup curd /yoghurt
5-6 curry leaves
1½ cup chopped onions
Method
Heat oil, add chopped onions, sauté until lightly coloured. Add
turmeric, ginger and garlic paste and Ferns' Mulligatwany Curry Paste
and stir for 30 seconds. Add quartered mushrooms, curry leaves, salt and
green peas. Add ½ cup water and simmer until mushrooms are cooked. Pour
in beaten curd and coconut milk. Simmer for 5 minutes.
Serve hot, garnished with coriander leaves.
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- Mulligatawny Soup 1
Ingredients
2 tablespoons lard
1 rasher lean bacon, chopped
2 onions, chopped
Few curry leaves
200g beef, diced
2 tablespoons Ferns' Mulligatawny Curry Paste
1 tablespoon split red gram (tuvar dal)
1 teaspoon raw rice
400 ml beef stock
Salt and pepper to taste
1 tablespoon lemon juice
Method
Wash rice and red gram and cook in a little water till soft. In another
pan, fry bacon and beef pieces in lard till brown. Add chopped onions,
curry leaves and Ferns' Mulligatawny Paste. Fry till well browned,
adding more lard if required. Add stock, salt, pepper and lemon juice
and simmer for 20 minutes. Blend roughly the cooked rice and dal mixture
and add to soup. Serve with slices of lemon and brown bread.
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- Mulligatawny Soup 2
Ingredients
250 g mutton or beef
2 cups coconut milk
½ tsp ginger
½ tsp garlic
2 small onions
2 medium tomatoes
3 teaspoons Ferns' Mulligatawny Curry Paste
Few curry leaves
2 lemons
Salt to taste
5-6 cups stock
Method
Cut even cubes of mutton and cook separately in 2 cups of stock. Melt
butter in a pan add chopped ginger and garlic, stir for a few seconds.
Add chopped onions, tomatoes, Ferns' Mulligatawny Curry Paste and curry
leaves. Add 3 cups of stock and cook until vegetables are tender. Add
the mutton pieces, coconut milk and salt. Simmer for 15-20 minutes.
Adjust the seasoning. Serve hot with lemon juice.
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- Lentil Soup
Ingredients
½ cup red lentils (masoor dal)
2 small carrots
1 medium sized onion
2 stalks celery
2 cups white sauce
2 teaspoons Ferns' Mulligatwany Curry Paste
2 slices bread for croutons
Parsley for garnish
1 tablespoon butter
Method
Chop onion, celery and carrots. Cut bread slices into cubes and deep fry
to a golden brown colour. Melt butter in a pan. Sauté onions, carrots,
celery and washed lentils. Add water and Ferns' Mulligatawny Curry
Paste, bring to a boil and simmer until lentils are cooked. Purée the
cooked lentils and vegetables and strain through a soup strainer. Mix
with white sauce. Adjust the seasoning. Serve hot garnished with parsley
and bread croutons.
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- Boneless Chicken Kari
Ingredients
500 g boneless chicken
1 teaspoon ginger paste
1 teaspoon garlic paste
2 tablespoons Ferns' Mulligatawny Curry Paste
1½ cup coconut milk/cream
2 cups chopped onions
6-8 curry leaves
¼ cup oil
Salt to taste
A pinch turmeric powder
2 tablespoons curd
½ tsp mustard seeds
Method
Marinate the chicken pieces with salt, turmeric and ginger and garlic
paste and curd. Heat oil and add finely chopped onions. Sauté until
golden in colour. Add Ferns' Mulligatawny Curry Paste, chicken and 2
cups of water bring to a boil and simmer until chicken is cooked. Add
coconut milk and temper with mustard seeds and curry leaves.
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- Stuffed Breast of Chicken
Ingredients
4 chicken breasts
1 cup grated cottage cheese (paneer)
2 green chills
Few sprigs coriander leaves
1 tablespoon raisins
1 tablespoon cashew nuts
2 teaspoons Ferns' Tandoori Curry Paste
2 pineapple rings, chopped.
¼ cup oil
2 lemons
For the gravy
2 cups onions paste
1 cup tomato purée
½ teaspoon turmeric powder
2 teaspoons ginger garlic paste
½ teaspoon red chilli powder or paprika
Salt to taste
Method
Clean the chicken breasts and flatten them with a steak hammer. Marinate
with salt, lemon juice and one teaspoon Tandoori Curry Paste. Wash and
chop coriander leaves. Chop raisins, cashew nuts and pineapple rings.
Mix with grated cottage cheese, salt, sugar, green chillies to make a
filling. Divide filling into four portions. Put one portion of filling
into each chicken breast, roll and secure with a toothpick Heat oil in a
pan. Put in the rolled chicken breasts and sauté until golden brown.
Remove chicken breasts and in the same oil make a gravy, frying the
onion paste and then adding tomato purée, ginger garlic paste, salt and
one teaspoon Tandoori Paste. Add the chicken breasts and simmer until
meat is tender.
Serve hot on a bed of saffron rice.
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- Tandoori Chicken 1
Ingredients
1 small (700g) chicken, skinned
3 tablespoons Ferns' Tandoori Paste
1 small onion
Juice of 1 lemon or 3 tablespoons yoghurt
Salt to taste
Method
Make small gashes in chicken. Grind onion and squeeze out juice. Rub
into chicken with Ferns' Tandoori Paste, lemon juice or yoghurt and salt.
Marinate for an hour. Grill on either side in an oven or rotisserie.
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- Tandoori Chicken 2
1 (500 to 750 g) whole chicken
¼ cup curd /yoghurt
¼ cup cream
2 teaspoons ginger paste
2 teaspoons garlic paste
3 tablespoons Ferns' Tandoori Curry Paste
2 lemons
¼ cup oil for basting
Method
Remove the skin from the whole chicken. Clean the inside completely.
Wash, pat dry and marinate the chicken with a mixture of curd, cream,
ginger and garlic paste and Tandoori Curry Paste. Allow to marinate for
3 - 4 hrs at least. For best results keep the marinated chicken in the
refrigerator overnight. Skewer the chicken and roast in a tandoori. An
electric or gas oven may also be used. If a rotating device does not
exist in the oven, keep turning the chicken at regular intervals and
baste with oil from time to time, to prevent drying out. Cooking time
will be around 15-20 minutes in a tandoori or 25-30 minutes in an oven.
Serve hot with sliced onion and lemon slices and tandoori roti or bread
of your choice.
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- Tandoori Promfret
Ingredients
2 (750 to 800 g) Pomfrets
¼ cup curd/yoghurt
1/3 cup cream
2½ teaspoon ginger paste
2½ teaspoon garlic paste
2 tablespoons Ferns' Tandoori Curry Paste
2 teaspoons lemon juice
Butter for basting
2 eggs
Method
Clean the pomfret and make 3 deep incisions across each side. Hang the
curd in a muslin for 15 minutes and squeeze out the liquid. Separate egg
yolks and whites and mix yolks with curd and Tandoori Paste. Apply on
the fish and keep aside for 3 hours. Skewer the fish and roast on a
grill or in a tandoori for 5-10 minutes. Remove and hang the skewers to
allow excess moisture to drip off. Baste with butter and roast again for
another 6-8 minutes. Serve with onion rings and lemon slices. Serve with
an Indian bread of your choice.
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- Seafood Cocktail
Ingredients
½ kg shrimps* shelled and cleaned
2 tablespoons Ferns' Tandoori Curry Paste
1 cup mayonnaise
1 tablespoon tomato ketchup
Salt to taste
1 egg
3 - 4 leaves lettuce
*Other shell fish like crab, lobster or squid can be used, singly or in
combination.
Method
Boil the shrimps in water and drain. Mix tomato ketchup, mayonnaise and
Tandoori Curry Paste. Add shrimps and mix together. In a cocktail glass
place shredded lettuce at the base and the shrimp mixture on top of it.
Place a whole boiled shrimp on the edge of the glass as garnish. Top
with a slice of hard-boiled egg and a dot of tomato sauce.
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- Russian Salad
Ingredients
1 small cauliflower
¼ cup shelled peas
2 small potatoes
8-10 French beans
2 carrots
1 bunch lettuce
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon mustard
400 ml or 2 large cups mayonnaise
½ teaspoon Ferns' Tandoori Curry Paste
Method: Cut the carrots and potatoes into cubes and the French
beans into diamonds, cauliflower into florets. Boil all the vegetables
in water along with salt, drain and cool. Add pepper and mustard.
Add salt and Tandoori Curry Paste. Mix the mayonnaise into the
vegetables. Arrange the salad on a bed of lettuce. Serve chilled.
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- Chicken Biryani
Ingredients
1 kg chicken
1 kg long grain rice (like Basmati)
1½ cup clarified butter (ghee)/ oil
2 teaspoons each ginger and garlic paste
4 tablespoons Ferns' Biryani Curry Paste
1 tablespoon cinnamon, cardamom, cloves
½ g saffron
1 large cup curd/ yoghurt
4 lemons
A few sprigs of mint leaves
A few sprigs of fresh coriander
5 medium tomatoes
5 medium onions (sliced thinly)
Method
Heat oil. Fry sliced onions until golden brown and keep aside. Marinate
the chicken in beaten curd, ginger garlic paste and Ferns' Biryani
Curry Paste. Par boil the Basmati rice in water with chopped mint
leaves, juice of ½ a lemon until ¾ done. Heat ½ cup oil and sauté the
chicken pieces for 10-15 minutes, add sliced tomatoes, chopped mint
leaves and coriander leaves. Cover for 5 minutes until chicken is
coated with a thick gravy. Grease an ovenproof dish with clarified
butter (ghee). Place the chicken with gravy at the bottom and top it
with the under-cooked rice.
Place fried onions, round slices of tomatoes on top, with a few chopped
mint and coriander leaves and sprinkle with saffron. Cover with a tight
fitting lid and bake in a hot oven for 20 to 25 minutes or on a slow
flame with a griddle underneath. Serve hot with a salad and a raita.
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- Mutton Biryani
Ingredients
3 tablespoons clarified butter (ghee)
2 large onions, sliced fine
500g mutton, cut into pieces
1 tablespoon Ferns' Biryani Paste
100 ml yoghurt
Salt to taste
400g Basmati rice
650 ml water
Few strands saffron, soaked in warm milk.
Method
Fry the sliced onions in ghee till well browned. Put in the Ferns'
Biryani Paste and fry for a minute. Add the mutton pieces, a few at a
time and fry well till brown. Add ½ cup water, yoghurt and salt to taste
and simmer till meat is tender and gravy is thick.
Meanwhile wash rice and add 650 ml water. Bring to the boil on high
heat then simmer till rice is almost done and water is absorbed.
In a heavy greased casserole spread half the rice. Pour half the saffron
liquid and then spread half the cooked meat evenly. Repeat the
process. Cover tightly and bake in oven for 30 minutes.
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- Paneer Curry
Ingredients
350g cottage cheese (paneer)
200 ml oil
1 large onion
2 tablespoons Ferns' Biryani Paste
Method
Cut paneer into 1" cubes. Heat oil and fry paneer till golden brown.
Remove and immerse in water for 15 minutes. Drain and discard water.
Grind onion to a paste and fry in some of the oil. When golden, add
Ferns' Biryani Paste and stir fry. Add 1 cup of water and fried paneer
and simmer till gravy is thick.
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- Vegetable Biryani
Ingredients
2 medium sized carrots
1 small cauliflower
2 medium sized potatoes
50 g shelled green peas
½ kg pulao rice
10-12 French beans
1 teaspoon ginger and garlic paste
1 tablespoon Ferns' Biryani Curry Paste
1 each cinnamon, cardamom, clove, bay leaf
½ g saffron
½ cup curd/ yoghurt
A few sprigs mint leaves
A few sprigs coriander leaves
4 tomatoes
Salt to taste
Method
Heat oil, fry sliced onions until golden brown and keep aside. Cut the
carrots, potatoes and beans into batons, cauliflower into florets. Heat
oil, sauté the above vegetables and peas along with salt, curd and
Ferns' Biryani Curry Paste. Add sliced tomatoes, chopped mint leaves
and coriander leaves. Cover for 5 minutes until the vegetables are
coated with a thick gravy. Remove and keep aside. Grease an oven- proof
dish with clarified butter, spread alternate layers of rice and
vegetable mixture, the top most layer being rice. Place fried onions,
round slices of tomatoes on top, with chopped mint leaves and coriander
leaves. Sprinkle with saffron. Cover with a tight fitting lid and bake
in a hot oven for 15 - 20 minutes. Serve hot with a salad and a raita.
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- Spicy Lasagne
Ingredients
250 g lasagne sheets
¼ cup oil
Salt to taste
½ kg minced meat
2 cups tomato purée
3 teaspoons Ferns' Biryani Curry Paste
3 - 4 onions
½ teaspoon each oregano, basil and thyme
½ kg cooking cheese
2 cups white sauce
Parsley for garnish
Method
Soak pasta in hot water, salt and 2 teaspoons oil. When softened, drain
and keep aside. Heat oil. Add chopped onion and fry until lightly
coloured. Add minced meat, Ferns' Biryani Curry Paste and fry for 2
minutes. Add tomato purée and 2 cups of water and simmer until meat is
cooked and the consistency that of a sauce. Add thyme, basil and
oregano. In a large oven proof dish arrange alternate layers of pasta,
meat sauce and white sauce, the top most layer being white sauce. Top it
with grated cooking cheese and bake in oven till top is golden brown.
Garnish with sprigs of parsley, serve hot.
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- Paella
Ingredients
½ kg chicken
½ kg shelled and cleaned prawns/ lobster
2 to 3 rashers bacon
1½ cups shelled green peas
½ cup French beans, cut into juliennes
½ cup chopped onion
1 kg long grain rice like Basmati
4 cups stock
½ g saffron
8 - 10 flakes garlic
2-3 bay leaves
¼ cup oil
2 teaspoons Ferns' Biryani Curry Paste
Method
Heat oil, add chopped garlic, onions and bay leaves. Add jointed
chicken and sauté until golden brown and add Ferns' Biryani Curry
Paste. Add the rice and fry for 2 minutes. Add salt, stock, French
beans, peas, bacon and prawns. Cover and cook until the rice is cooked
and meat is tender. Add crushed saffron and mix. Serve hot.
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- Aloo Chutneywale
Ingredients
7-8 medium size potatoes
For filling (mash together)
125 g cottage cheese (paneer)
3 green chillies (chopped fine)
1½ teaspoon fresh ginger (smashed)
10 cashew nuts (chopped)
Salt to taste
For Gravy
Few sprigs mint leaves and a few sprigs coriander leaves (ground
together)
½ cup oil/ ghee
½ cup boiled onion paste
½ teaspoon ginger paste
½ teaspoon garlic paste
3 tablespoons Ferns' Green Masala Paste
½ cup curd
½ cup cashew nut paste
Salt to taste
Method
Scoop potatoes from one end, fry until golden brown. Put the filling in
and seal with a little mashed potato. Heat oil, fry the boiled onion
paste until the raw flavour disappears.
Add Green Masala Curry Paste, ginger garlic paste and mint and
coriander paste and beaten curd. Simmer for 10 minutes. Add salt and
the potatoes, simmer for 2 minutes. Cut the potatoes into halves, place
them in the centre and surround them with the green gravy.
Garnish with swirl of cream.
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- Green Masala Chicken
Ingredients
3 tablespoons vegetable oil
1 kg chicken breasts, skinned
6 cloves garlic, minced
2" piece fresh ginger, ground fine
3 tablespoons Ferns' Green Masala Paste
1 teaspoon salt
2 tablespoons lemon juice
Method
Heat oil in a thick bottomed pan and put in enough chicken pieces to
form a single layer. Brown on both sides. Remove pieces and place in a
bowl. Repeat till all the chicken is fried. Add garlic to hot oil. When
it turns medium brown, add ginger paste. Stir fry and add the Ferns'
Green Masala Paste. Stir and cook for a minute. Put in all the chicken
pieces and juices from bowl. Add 2/3 cup water, salt and lemon juice.
Stir and bring to boil. Lower flame and cook for 10 minutes. Turn
chicken pieces over and cook for a further 5 minutes or till tender.
Serve with rice or naan rotis.
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- Nilgiri Korma
Ingredients
500 g mutton/ lamb
4 teaspoons Ferns' Green Masala Curry Paste
2 teaspoons ginger & garlic paste
1½ teaspoons turmeric powder
1 cup curds/ yoghurt
½ coconut
1 teaspoon powder of cinnamon, cardamom and cloves (garam masala)
2 onions
¼ cup oil
Method
Clean and cut mutton into cubes. Marinate with turmeric, ginger and
garlic paste, curd and salt and Ferns' Green Masala Paste. Chop onion,
grate & grind coconut* to a smooth paste. Heat oil, add chopped onions,
marinated mutton, fry until fat separates from the gravy. Add water and
salt and cook until mutton is tender. Finish off with ground coconut
paste. Serve hot with fried rice and parathas.
* Instant coconut powder or cream may be used instead of freshly
grated
coconut.
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- Green Masala Salad Dip
Ingredients
2 cups plain yoghurt
1 teaspoon Ferns' Green Masala Paste
2 flakes garlic
A sprig of coriander leaves
Salt to taste
Method
Mix all ingredients in a blender. Adjust the seasoning and use as
required. Serve with finger sized cut vegetables of your choice. Some
suggested vegetables are carrots, blanched mushrooms, cauliflower
florets, broccoli, spring onions, cucumber, celery stalks etc. The dip
goes well with other bite size snacks and crackers too.
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- Palak Paneer
Ingredients
500 g cottage cheese (paneer)
¼ cup oil
½ cup onion paste
1 teaspoon ginger garlic paste
2 teaspoons dried fenugreek leaves (kasuri methi)
2 teaspoons Ferns' Green Masala Curry Paste
2 teaspoons cheese or cream for garnish
¼ cup curd/ yoghurt
1 teaspoon cumin (jeera) powder
1 teaspoon coriander seed (dhania) powder
½ teaspoon cinnamon powder
½ teaspoon cardamom powder
¼ teaspoon clove powder
1 bunch spinach
Method
Cut paneer into cubes. Blanch the spinach leaves and purée in a
blender. Heat oil, add onion paste and sauté until lightly coloured.
Add ginger garlic and Green Masala Paste and curd. Add paneer and the
powdered masala. Stir in the spinach purée. Add salt and fenugreek
powder. Simmer for 5 minutes. Serve hot immediately with a swirl of
cream or grated cheese.
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- Mutton Palak
Ingredients
½ kg mutton/ lamb
1½ bunch spinach
¼ cup oil
2 sticks cinnamon
2 pods cardamom
2 cloves
1 teaspoon ginger garlic paste
2 teaspoons poppy seeds - roasted & ground
¼ cup coconut paste
2 teaspoons Ferns' Green Masala Paste
1 cup onion paste
½ cup curd/yoghurt
¼ teaspoon turmeric powder
Salt to taste
Method
Cut mutton into cubes. Marinate with ginger garlic paste, turmeric,
salt, Ferns' Green Masala Paste and curd. Heat oil, add cinnamon,
cardamom, cloves and onion paste. Fry the onion paste until golden, add
the mutton and poppy seed paste and fry until fat separates from the
masala. Add 2 cups of water and bring to the boil. Simmer until meat is
tender. Add coconut paste & spinach purée. Serve hot with fried rice
and a bread of your choice.
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- Mince Croquettes
Ingredients
500g minced beef
2 medium sized potatoes
1 onion, chopped fine
1 tablespoon chopped mint leaves
1 tablespoon chopped coriander leaves
1 green chilli, chopped fine
1 egg
2 slices bread
Salt and pepper to taste
1 teaspoon Ferns' Green Masala Paste
Bread crumbs
Oil for shallow frying
Method
Bring ½ cup water to the boil. Add mince and simmer till water dries
and mince is cooked. Boil potatoes, peel and mash while hot.
Soak bread in water, squeeze and put in a bowl. Add mince, mashed
potatoes, onion, chilli, coriander and mint leaves, egg, salt and
pepper and Ferns' Green Masala Paste. Mix thoroughly by hand. Roll into
sausage shaped oblongs, coat with bread crumbs and shallow fry over
gentle heat. Serve with French Fries.
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- Ferns Fish Florentine
Ingredients
8 pomfret fillets
2 bay leaves
¼ teaspoon peppercorns
2 cloves
2 stalks celery
1 carrot
6 teaspoons Ferns' Green Masala Paste
½ bunch spinach
4 tablespoons cheese (grated)
For white sauce
2½ tablespoons refined flour
2½ tablespoons butter
1¾ cups milk
Salt to taste
Method
Make a stock with 4 cups of water, sliced carrots, celery, cloves,
peppercorns and bay leaf. Simmer for 15-20 minutes. Poach the fish
fillets in the stock for 10 minutes. Drain and keep aside. Purée the
blanched spinach leaves and mix with Green Masala Paste. Make a white
sauce with refined flour, butter and milk*. Grease an ovenproof dish.
Place the fish fillets at the bottom. Cover with spinach purée and top
with white sauce. Sprinkle grated cheese on top and grill in the oven
until golden brown. Serve hot.
*To make white sauce: Melt butter, Add flour and stir until the raw
flavour disappears. Add
milk slowly, whisking vigorously so that no lumps form. Simmer for 2-3
minutes and use as required.
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- Mixed Vegetable and Paneer Tikka
Ingredients
2 small capsicum
8 mushrooms
¼ kg cottage cheese (paneer)
Salt to taste
2 tablespoons Ferns' Tikka Paste
2 tablespoons curd / yoghurt
½ tablespoon ginger paste
½ tablespoon garlic paste
2 onions
2 lemons
Method
Cut capsicum and paneer into one inch cubes. Wash and clean mushrooms.
Marinate all the vegetable and cottage cheese pieces with ginger and
garlic paste, Ferns' Tikka Paste, curd and salt. Skewer vegetables and
cottage cheese alternately and roast on a grill or in a hot 'tandoori'.
Serve hot with sliced onion and lemon slices. Serve with an Indian bread
of your choice.
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- Tikka Salad Dip
Ingredients
2 cups sour cream
1 teaspoon Ferns' Tikka Paste
2 teaspoons tomato ketchup
Salt to taste
Method
Mix all ingredients in a blender. Adjust the seasoning and use as
required. Serve with finger sized cut vegetables of your choice. Some
suggested vegetables are carrots, blanched mushrooms, cauliflower
florets, broccoli, spring onions, cucumber, celery stalks, etc. The dip
goes well with other bite size snacks and crackers too.
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- Tawa Sabzi
Ingredients
1 small cauliflower
2 medium carrots
2 medium capsicum (green)
8-10 cobs baby corn
8 to 10 ladies fingers (optional)
8-10 mushrooms
1 cup onion paste
1 cup tomato paste
2 tablespoons Ferns' Tikka Paste
Salt to taste
2 teaspoons sesame seeds (til)
1 tablespoon peanuts
½ cup oil
Method
Cut cauliflower into florets, mushrooms into quarters, carrot, capsicum
into batons. Slit the ladies fingers in the centre, cut baby corn into
halves lengthwise. Roast and coarsely powder sesame seeds and peanuts.
Heat oil. Fry onion and tomato paste until oil separates from the
mixture. Add Ferns' Tikka Paste, vegetables and powders. Add salt and
toss until the spices coat the vegetables. Vegetables must be cooked but
slightly crunchy. Serve immediately.
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- Chicken/Fish Tikka
Ingredients
500 g boneless chicken OR 500 g boneless fish steaks
1½ cups curd/yoghurt
3 tablespoons Ferns' Tikka Paste
1 tablespoon ginger garlic paste
2 onions (sliced)
2 lemons
¼ cup oil
2 tablespoons Ferns' Tikka Curry Paste
Method
Cut the chicken or fish steaks into large cubes. Marinate the chicken/
fish cubes with ginger garlic paste, Ferns' Tikka Paste, curd and salt.
Skewer pieces and grill in a tandoor or on a barbeque. Baste with oil
from time to time. Serve hot with onion slices, lemon slices and a
green salad. An Indian bread like a 'Naan' or 'Roti' will be a good
accompaniment.
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- Pasta with Tikka Sauce
Ingredients
2 cups butterfly pasta
10 - 12 mushrooms
1 red pepper
1 yellow pepper
1 green pepper
7- 8 cobs baby corn
4 tablespoons cheese
Salt to taste
2 cups Béchamel (white) sauce
1 tablespoon butter
1 tablespoon Ferns' Tikka Paste
Method
Cook the pasta in boiling water, to which is added salt and a few drops
of oil. Cut mushrooms into quarters, peppers into cubes and baby corn
into smaller pieces. Blanch all the vegetables for 2-3 minutes and
drain. Melt butter in a pan. Add vegetables and Ferns' Tikka Paste and
toss for 5 - 10 minutes. Add boiled pasta, salt, pepper and Béchamel
sauce. Add grated cheese to the mixture. Simmer until the cheese melts.
Serve piping hot.
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- Chicken Xacuti
Ingredients
1 onion, sliced
2 tablespoons oil
3 tablespoons Ferns' Xacuti Curry Paste
450 ml water
1.5 kg chicken, skinned and cut into 10 pieces
75g desiccated coconut
Pinch of ground black pepper
Salt to taste
Method
Heat the oil in a heavy bottomed pan, add sliced onion and fry till
golden. Add Ferns' Xacuti Curry Paste and water. Cover and cook for 5
minutes. Add the chicken pieces, cover and cook for 10 minutes.
Meanwhile, dry roast the desiccated coconut in a large pan, stirring
continuously till golden. Grind this in a food processor with water to
make a paste. Add to cooked chicken. Season with salt and pepper and
serve with steamed rice or roti. Chicken may be substituted with chick
peas and 2 teaspoons peanuts (ground) may be added for an extra nutty
flavour.
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- Shammi Kebabs
Ingredients
½ kg mutton mince
1 tablespoon ginger and garlic paste
2 tablespoons Ferns' Kebab Paste
1 cup strained curds / yoghurt
100g split chick peas (channa dal)
Salt to taste
Vegetable oil for frying
Method
Mix the mutton mince with the ginger and garlic paste, the Ferns' Kebab
Paste and the strained curds. Marinate for 3-4 hours. Boil the channa
dal in water till soft and the water dries. Grind to a paste and mix
with marinated mince. Form into flat, round shapes and shallow fry in
oil. Serve with salad.
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