Quiche Exotique
Indian Curry Primer
-Begin Recipe Export- QBook version 1.00.14
Title: Indian Curry Primer
Keywords: Spices, Indian
INDIAN CURRY PRIMER
~~~~~~~~~~~~~~~~~~~
CASE AGAINST CURRY POWDER
~~~~~~~~~~~~~~~~~~~~~~~~~
Rare is the authentic dish that calls for commercial curry powder. In
fact, many Indian cooks consider curry powder an insult to their
cuisine. Better to stock your pantry with a variety of fresh, whole
spices and grind your own.
INDIAN SPICE PANTRY
~~~~~~~~~~~~~~~~~~~
Coriander, cumin, black peppercorns, cassia bark or cinnamon sticks,
nutmeg, cloves, cardamom, bay leaves, fennel seeds, fenugreek, onion
seeds, curry leaves, cayenne powder, mustard seeds, tumeric, mace and
asfoetida.
ON GRINDING YOUR OWN
~~~~~~~~~~~~~~~~~~~~
Ground spices have a shelf-life three to six months. Whole spices last
longer. Buy a spice mill or coffee grinder for the job.
ROASTING SPICES
~~~~~~~~~~~~~~~
Many recipes call for roasting spices, as it intensifies flavor. Roast
your spices whole, then grind. While you can use a toaster oven, or
oven to roast spices, a small, hand-held frying pan offers more
control. Heat spices in the pan, shaking gently to prevent burning.
Roast until there's an aroma or slight smoke (usually one to two
minutes). Spices should turn light brown.
GARAM AND OTHER MASALAS
~~~~~~~~~~~~~~~~~~~~~~~
Masala means spice mixture and there are a few stand-out varieties:
* GARAM MASALA refers to an aromatic mixture that usually contains
cinnamon, nutmeg, cloves, cardamom and other spices. It's often used
as a finishing touch rather than a base.
* VINDALOO originates from Goa. It's hot (from chilies) and sour (from
vinegar). Pork is traditionally used in vindaloos.
* TANDOORI refers to a style of charcoal cooking and the food is
usually marinated in a reddened yogurt sauce.
QUICK CURRY PASTES
~~~~~~~~~~~~~~~~~~
Unlike curry powder, bottled Indian curry pastes offer the hurried
cook a quick and relatively authentic alternative. Add about one
tablespoon of curry paste to each pound of meat, poultry, fish or
veggies. It helps to saute onions, ginger and garlic first, then add
the paste. Liquids such as tomato juice, coconut milk, cream or yogurt
offer a nice addition to most curries.
<>
Indian cuisine offers a huge assortment of vegetarian dishes, many of
which make use of high-fiber lentils or dried beans.
From: FOODsmarts by Madeleine Greey in the Toronto Star 5 March, 1995
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Vegetarian Mulligatawny
-Begin Recipe Export- QBook version 1.00.14
Title: Vegetarian Mulligatawny
Keywords: Soups, Indian, Vegetarian
VEGETARIAN MULLIGATAWNY SOUP
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Serving Size: 5 Preparation Time :0:00
1 md Onion -- chopped
2 tablespoons Ghee
1 each Red chili -- whole
1 pinch Cayenne pepper
1 teaspoon Turmeric
1 tablespoon Coriander
4 cups Stock
1 each Salt to taste
1 md Caroot -- chopped
1 lg Potato -- cubed
1 each Green bell pepper -- chopped
1 each Tomato -- chopped
1/2 cup Grated coconut
1 cup Coconut milk
2 tablespoons Lemon juice
2 teaspoons Cilantro/parsley
1. Soak, rinse & cook chick peas. Cook for 45-60 minutes till soft,
depending on age of the peas.
2. In a soup pot, saute the onions in the ghee for 5 minutes. Add
chili, cayenne, turmeric & coriander. Saute for 2 to 3 minutes,
stirring. Add the stock & the vegetables. Simmer for 10 to 15
minutes. Add the coconut, coconut milk, chick peas & cook for a
further 5 minutes.
3. Remove from heat & let cool for a few minutes. Blend well. Return
to pot & add lemon juice & cilantro. The longer this soup sits,
the better its flavour. Re-heat gently & serve.
Nanette Blanchard (nanetteb@csn.org)
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Basic Indian Recipes
-Begin Recipe Export- QBook version 1.00.14
Title: Basic Indian Recipes
Keywords: Text, Indian
IMLEE/TAMARIND JUICE
====================
3 oz/75g/1/2 cup Dried Tamarind
8 fl. oz/225 ml/1 cup Water
1. Soak the Tamrind in water for about 30 minutes.
2. Squeeze well to draw out all the pulp. Strain and use a srequired
(By adjusting the amount of water you can change the consistency)
ONION MIXTURE
=============
2 ea Large Onions
3 ea Tomatoes
1-1/2 in/3.5 cm Root Ginger
5 ea Garlic Cloves
3-4 ea Green Chillis
4 tb White Vinegar
Blend all the ingredients together until you have a smooth paste.
Pour into an airtight bottle and keep in the refrigerator until
needed. It will keep for up to 2 weeks.
DAHI/YOGHURT
============
2 pts/1.15 litres/5 cups Milk
2-1/2 tbs. Yoghurt
1. Bring the milk to the boil, stirring constantly. Remove from the
heat. Let it cool so it just feels warm.
2. Place the Yoghurt in a large bowl and whisk until smooth. Slowly
add in the lukewarm milk and stir GENTLY. Cover the bowl and
leave in a warm place overnight. Chill.
ROASTED CUMIN
=============
2 tbs Whole Cumin Seeds
1. Place the cumin seeds in a small pan over a medium heat and dry
roast them, stirring constantly. The seeds will turn a few shades
darker. (Take care not to burn them)
2. Cool and grind. Store in a spice bottle until required. Coriander
seeds and dried chillis can be roasted and ground in a similar
manner and stored.
PANIR/HOME MADE COTTAGE CHEESE
==============================
6 pints/3.5 litres/15 cups Milk
7 fl.oz/20 ml/scant cup Warm Water
3 fl.oz/75 ml/3/8 cup White Vinegar
1. Bring to the milk to a boil, stirring constantly, over high heat.
Remove from heat.
2. Combine the water and vinegar.
3. Slowly add the vinegar solution to the boiled milk. As soon as
the milk curdles do not add any more.
4. Put 3 to 4 layers of cheesecloth on a sieve and strain the
curdled milk. Tie up the ends of the cheesecloth and squeeze out
as much liquid as possible. Hang it up to drain throughly. Use in
savoury and sweet dishes. Makes 21 oz/575 g/3-1/2 cups Panir.
GARAM MASALA
============
3 tb Cardamom Seeds
3 X 1 in/2.5 cm Cinnamon Sticks
1/2 tbs Cumin Seeds
1/2 tsp Black Pepeprcorns
1/2 tsp Cloves
1/4 Of A Nutmeg
Grind all the spices together until they are finely ground. Store in
a spice bottle until required. (The ingredients may be added in
different proportions to suit individual taste)
GHEE/CLARIFIED BUTTER
=====================
1 lb/ 450g Unsalted Butter
1. Heat the butter in a saucepan over a low heat. Let it simmerfor
15-20 minutes until all the white residue turns golden and
settles at the bottom.
2. Remove from the heat, strain and cool.
3. Pour into an airtight bottle and store in a cool place.
=============================================================
From: Indian Vegetarian Cooking by Sumana Ray
Posted By: Sam Lefkowitz
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Barrah Kabab
-Begin Recipe Export- QBook version 1.00.14
Title: Barrah Kabab / Marinaded Lamb Chops
Keywords: Lamb, Indian, Appetizers
Yield: 6 servings
21 lb Lamb shoulder chops 1/2 Inch cube ginger roo
1/2 ts Ground nutget -peeled and chopped
1/2 ts Ground black pepper 2/3 c Thick set plain yogurt
1/2 ts Ground cinnamon 1/2 ts Salt or to taste
1/2 ts Cayenne or chili powder 1 tb Cooking oil
1/2 ts Turmeric 1 ts Ground cumin
2 Garlic cloves, peeled 1 tb Sesame seeds
2 tb Onions, chopped coarse
Trim off excess fat from chops and flatten each chop with a meat
malle a rolling pin. Wipe clean with a dramp cloth.
Put all ingredients except chops, oil, cumin and seeds, into a
blender food processor and puree. Put chops into a larege bowl and
pour the blended ingredients over them. Using your fingers, rub the
marinade w into each chop. Cover the container with plastic wrap
and leave to marinate at least 8 hours or overnight.
Preheat oven to 425 F. Line a roasting pan with aluminum foil, this
w help reflect heat and keep your roasting pan clean. Arrange the
chops the roasting pan in a single layer ( reserve the remaining
marinade) a cook in the center of the oven for 10 minutes - turning
the chops over once. Reduce heat to 400 F.
Mix the remaining marinade with the oil and cumin. Brush the chops
wi this and sprinkle half the seeds on top. Return the pan to the
upper of the oven for 10 minutes. turn the chops over and brush
this side w the remaining marinade mixture and sprinkle the rest of
the seeds as before. Cook for 10 to 15 minutes.
Serving Ideas:
Serve on chop per person as an appetizer with plenty of raw onion
rings, sprinkled with lemon juice, wedges of cucumber and cr lettuce
leaves, pr as a main dish with Plain Boiled Rice and Mixed Vegetable
Curry.
Recipe from "The Complete Indian Cookbook" by Mridula Baljekar.
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Classic Tandoori Murghi
-Begin Recipe Export- QBook version 1.00.14
Title: Classic Tandoori Murghi (Barbecued Tandoori Chicken)
Keywords: Meats, Chicken, Indian
CLASSIC TANDOORI MURGHI (BARBECUED TANDOORI CHICKEN)
====================================================
[From: Julie Sahni]
[For 6 persons]
INGREDIENTS:
3 very young broiling chickens (about 2 to 2-1/4 pounds each)
2-1/2 teaspoons unseasoned natural meat tenderizer
1/3 cup lemon juice
FOR MARINADE:
2 large cloves garlic
1 tablespoon chopped fresh ginger root
1 teaspoon ground roasted cumin seeds
1/2 teaspoon ground cardamom
1/2 teaspoon red pepper
1 teaspoon tandoori coloring, or 1 tablespoon paprika
1/3 cup plain yogurt
Usli ghee or light vegetable oil for basting
1. Cut the wings off the chickens. Remove the neckbone carefully.
Place the chickens on a cutting board and quarter them neatly.
Then pull away the skin, using kitchen towels for a better grip
if necessary. (Reserve the wings, neck, and skin for the
stockpot.) Prick the chicken all over with fork or a thin skewer.
Make diagonal slashes, + inch deep, 1 inch apart on the meat.
Put the meat in a large bowl.
2. Add meat tenderizer and lemon juice to the chicken, and rub them
into the slashes and all over for 2 minutes. Cover and marinate
for + hour.
3. Put all the ingredients of the marinade into the container of an
electric blender or food processor, and blend until reduced to a
smooth sauce. (Alternatively, garlic and ginger may be crushed
to a paste and blended with the remaining ingredients.)
4. Pour this marinade over the chicken pieces and mix, turning and
tossing, to coat all the pieces well. (A note of caution: Since
certain brands of Tandoori coloring tend to stain the fingers, it
is advisable either to use a fork to turn the chicken pieces in
the marinade or use a pastry brush to spread it over the
chicken.) Cover and marinate for 4 hours at room temperature, or
refrigerate overnight, turning several times. Chicken should not
remain in the marinade for more than 2 days, because the marinade
contains a meat tenderizer which, with prolonged marinating,
alters the texture of the chicken meat to very soft and doughy.
5. Take the chicken from the refrigerator at least 1 hour before
cooking to bring it to room temperature. The chicken is now
ready to be either roasted in the oven or broiled over an
electric or charcoal grill.
TO ROAST IN THE OVEN:
Start heating the oven to 500-550 degrees. Take the chickens out of
the marinade. Brush them with the ghee or vegetable oil, and place
them on an extra-large shallow roasting pan, preferably on a wire
rack. Set the pan in the middle level of the oven, and roast for 25
to 30 minutes, or until the meat is cooked through. There is no
need to baste while the chicken pieces are roasting, because the
enclosed environment keeps the chickens from drying excessively.
TO BROIL INDOORS:
Preheat the broiler. Brush the grill with a little oil to prevent
the meat's sticking. Place the chicken pieces, slashed side up, on
the grill, and brush the slashed side with ghee or vegetable oil.
Cook 2 to 3 inches away from the heat for 20 minutes. Turn and cook
the other side for another 10 minutes, or until the chicken pieces
are cooked through. Brush often with ghee or vegetable oil during
cooking.
TO GRILL OUTDOORS:
Fire the coal well in advance (about 1-1/2 hours before you are
ready to begin cooking), so that a white ash forms over the surface
of the coal. This is when the coal is at its hottest. Place the
grill at least 5 inches away from the heat, and rub generously with
oil. Place the chicken pieces, slashed side up, over the grill and
brush them with ghee or vegetable oil. Let chicken cook without
turning for 10 minutes. Turn, baste the other side, and cook for 10
minutes. Continue to cook, turning and basting the chicken every 10
minutes, until it is done. The cooking time for broiling and
grilling usually varies widely. Much depends upon the intensity of
the heat and its distance from the chicken. The point to remember
is that the chicken pieces have been marinating in a very strong
tenderizing solution for two days and therefore will cook much
faster than standard broiled or barbecued chicken.
Serve the chicken immediately, lightly brushed with ghee or oil.
NOTES:
1. When the chicken is cooked in a tandoor, or outdoors, the
question of pan drippings does not arise. When it is roasted in
the oven, however, you will get pan juices. Traditionally it is
not used, even for basting. You can save it, however, and use it
to moisten leftover chicken meats, which tends to taste dry when
cold. You can serve this as a snack, rolled like a taco, in
Indian bread with roasted onions.
2. Since there are variations in commercial tandoori coloring, the
cooked chicken will range from yellowish orange to deep reddish
orange in color. If you use paprika instead, the chicken will
have a redder tone. And if the chicken is grilled, especially
over charcoal, the color will be more intense.
3. Tandoori chicken must be served immediately after cooking.
Because of its dryish texture, it does not taste as good cold,
especially after refrigeration and reheating.
From: plgold@ix.netcom.com (Pat Gold)
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Kosumbari (Salad)
-Begin Recipe Export- QBook version 1.00.14
Title: Kosumbari
Keywords: Salad, Indian, Karnataka
KOSUMBARI
=========
Perhaps the most popular SALAD from Karnataka, the Kosumbari is easy
to prepare, is very high in protein and is a tasty snack in its own
right. Called KOSUMBIR in Maharashtra it is synonymous with
festivity, and is offered as Prasada in most temples. It is really
very popular as a starter in most festival foods (marriages, major
festival lunch etc.,). Ingredients: Hesaru beLe' (payar paripu,
moong dal, green gram split), Kadale' beLe (kadala paripu, chana
dal, bengal gram), 4-5 green chillis, Kothumbari soppu (kothumalli,
coriander leaves, dhaniya leaves), freshly grated coconut. Fresh
cucumber and carrot (optional) lime. Mustard for oggarane' (tarka,
vagar).Procedure: Soak 50 gms each of Hesaru beLe' and Kadale' beLe'
separately for one hour. Grate the coconut to provide one handful of
turi (grated material). Drain the water from hesaru beLe' and
kadale' beLe'. Peel one cucumber and cut it into small pieces of the
size of a pea (optional).
Chop two green chilli. Keep one spoon of oil in a banale' (wok,
kadai) warm it and put mustard. Wait till they split, then put the
chopped green chillies, turn around and put a pinch of hing (kayam,
asaphotida). Put the entire thing onto the bele'. Add salt to taste
and then squeeze the juice of half a lime (green variety). Turn
around and then put the grated coconut. Adding cucumber or the
carrot is purely optional and is not in any way necessary. It does
alter the taste slightly. Cucumber makes the kosumbari a little
watery and therefore it must be consumed rather quickly (half to one
hour). Salt tends to bring out a lot of water from cucumber. Adding
either of these two is popular when it is consumed as a snack or
prasada. It is not common when served as a starter during festivals
along with lunch.
Traditionally both the hesaru beLe' and kadale' beLe' kosumbari are
prepared together. Sometimes the Kadale' beLe' kosumbari alone is
prepared.
ENJOY THIS TRADITIONAL SALAD FROM KARNATAKA. EASY TO PREPARE, VERY
LOW FAT AND VERY HIGH IN PROTEIN. CHILDREN LOVE IT, THE NOT-SO-YOUNG
RELISH IT.
Courtesy: K. Raghunandana
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Mango Shake
-Begin Recipe Export- QBook version 1.00.14
Title: Mango Milk Shake (Indian)
Keywords: Desserts, Shakes, Milk, Indian
MANGO MILK SHAKE (INDIAN)
=========================
[By G. N. Rao]
INGREDIENTS:
- Squeezed mangoes or mango pulp (available in International/Indian
stores) -- 1/4 of total quantity desired (read tips below)
- Milk (preferably not Skimmed) -- 1/2 of total quantity desired
- Vanilla ice cream or frozen yogurt -- 1/4 of total quantity
desired
- Cardamom -- about 1 piece per cup
EQUIPMENT:
Blender (a.k.a. mixer).
PREPARATION:
Peel the Cardamom and powder the grains; throw away the peels.
Alternatively you can use half a spoon of readily available powdered
Cardamom.
Add ice cream/frozen yogurt, milk, and mango pulp to the blender and
blend them for about 2 minutes.
Add Cardamom to the milk shake and blend it again for a few seconds.
Refrigerate the milk shake and serve with or without ice.
PREPARATION TIME:
If you have all the ingredients ready, this will take less than 5
minutes.
EXPERT TIPS:
Whether you are using ice cream or frozen yogurt, make sure to use
the one without flavor. Vanilla is recommended because it is very
close to being a generic flavor.
Some people like the milk shake to be thick and some like it watery.
Control the consistency by varying the amount of ice cream/frozen
yogurt.
Likewise, the quantity of mango pulp that goes into the shake
depends on individual tastes.
So, experiment by preparing a small quantity first.
From: guru-rao@uiuc.edu
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Traditional Masala Dosa
-Begin Recipe Export- QBook version 1.00.14
Title: Traditional Masala Dosa (South Indian)
Keywords: Side Dish, Rice, Lentils, Indian
TRADITIONAL MASALA DOSA (SOUTH INDIAN)
======================================
Masala Dosa is South Indian food item.
TRADITIONAL RECIPE:
3 cups rice (not basmati!), soaked overnight, room temp. water.
1 cup urad dal (a specific type of lentils avail. at Indian
grocery stores--- no substitution; other dals will not work
like this)
Soaked separately overnight --- room temp. water
Traditionally, stone grinders (huge mortars) and rolling pestles are
used to grind the rice and the urad dal and motorized versions of
those are now available at Indian elcetronic stores in D.C. A mixie
or a blender cuts the grains into fine pieces, but does not "mash"
them like the stone grinders do. So there is a good deal of
difference taste when you use a blender. But still, it is not bad
at all if you make sure that you grind the rice really fine. Cover
the rice with water just 1/2 "above the rice line in the blender.
Grind till Sssssmooth.
Grind the dal separately, with water that barely covers it. Grind a
long time (be patient!), stirring once in a while and grinding
again. When the dal is ground very well, and small air bubbles
appear once you stop running the blender, it is enough. Add more
water if necessary.
But this should be very thick.
MIx the rice and the urad dal pastes, with 1/2 tsp salt.
Add one tablespoon beaten yogurt, and mix well.
Keep covered to let oit ferment fro at least 5 to 8 hrs or more.
(Keep it close to a heater or in any warm place).
Once it has risen, stir briefly, and keep it oin the fridge.
You have the batter now.
Grease a griddle with plain sesame oil or peanut oil if you care
about max. flavor; if not use veg. oil. The heat should be medium or
slightly higher. When hot (a few drops of water will sizzle gently
and disappear), using a metal ladle, pour one ladleful over the
griddle; with quick and even and gentle strokes, spread the batter
out with the ladle as if you are drawing concentric circles on the
batter. Do it either clockwise OR anticlockwise else you get lumps.
It takes a few tries believe me, and some of us who are trained well
in this mess up occasioanlly. drizzle oil around edges, and on top.
Once the bottom is cooked, turn it over, and cook the top. Be
careful when using your spatula (metal preferred) to take it out to
flip it.
This can be served with chilli-dal-spice powder and oil or ghee,
coconut chutney, cilantro or mint chutney, onion chutney, or red
garlic chutney, and/or saambar. (If you want their recipes, email
me) This is standard breakfast or supper fare for us, growing up in
the south.
Else, as in your restaurant, make a filling as follows:
1. Take 2 large boiled potatoes, peel and mash coarsely.
2. Thinly slice one large red onion, 2 cloves of garlic (optional)
and 3 or 4 green chillies.
3. Grate a 1" piece of ginger.
4. Cut up a tomato if you want.
5. Take a sprig of curry leaves and chop them coarsely.
6. Heat some veg. oil, add some fennel seeds, and cummin seeds (1/2
tsp. each)
7. Add 1/2 tsp of black mustard seeds.
8. When they crackle, add the green chillies, ginger, garlic (if
used), and onions and fry them with a little salt for a while
till onions are transparent. Add curry leaves.
9. Next add 1/2 pkt of frozen peas, tomatoes (if you choose), and
fry for 5 minutes.
10. Add the potatoes, and more salt if desired. stir well till
blended
11. Add some chopped cilantro if you want.
When making the dosai, spread the batter out as mentioned earlier,
drizzle oil, and keep the skillet or griddle covered (any cover
will do as long as the dosai area is covered; just be sure the cover
does not touch the dosai). In less than a minute, the dosai will be
cooked with oil on the bottom, and its top will be cooked by the
steam that is generated when you cover it. The color is now not the
white of the batter but kinda dull; you'll know)
Turn the heat down, place the cooled filling acrooss the center
along the diagonal, and fold both sides overlappingly over it to
form a cylindrical shape. Increase the heat slightly, drizzle more
oil, and cook both sides till golden.
Else, place the filling in the center, and fold from three sides,
forming a triangle, overlapping and covering the filling.
Cook as above.
IF YOU HAVE LEFT OVER BATTER & REALLY FERMENTED, MAKE "OOTHAPPAM":
Chop some onions, green chillies, and cilantro really well, mix with
salt.
Soon as you spread out the pancake, sprinkle the chopped stuff on
top.
Drizzle oil on top, flip it over carefully when the bottom is
cooked, and cook the other side. Serve with coconut chutney.
If you are into a health-diet, do not drizzle oil over and around
pancake. Just grease the griddle lightly with a paper towel; in this
case, cook just one side of the dosai on the greased surface,
covering the dosai to let the steam cook the top. This dosa is very
soft and tasty.
Back home, we add some fenugreek seeds to the urad dal, soak and
grind them together for a superior texture, flavor, and color.
Hope that helps! I have babbled too much, but really, it is very
easy to make once you have the batter.
From: av9y@poe.acc.Virginia.EDU (Aruna Viswadoss)
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Back
Quiche Exotique
BOULEVARD
(Quiche Exotique)
It was the Quiche Exotique which I enjoyed tremendously at this large, expansive coffe shop of Vahal Kamat's Orchid Ecotel. What a perfect pasta case pregnant with unerringly done veggies and drizzled with a rich, luscious sauce. My compliments to Chef Sanjat Malkani.
INGREDIENTS:
-----------
25 grams cheese
1-1/2 cup cream
3 tbsp olive oil
Salt to taste
1/2 tbsp pepper
1 pinch thyme
1 pinch oregano
FOR QUICHE DOUGH:
----------------
200 grams flour
100 grams butter
salt to taste
1 cup water
FOR THE FILLINGS:
----------------
4 artichokes
1 medium aubergine sliced
100 grams mushrooms
4 tomatoes for the sauce
1/2 tsp rosemary
1/2 tsp tarragon
1/4 cup cream
10 grams butter
1/4 cup white wine
METHOD:
------
1) Crumble cold butter and flour to breadcrumbs consistency.
2) Add chilled water and make a soft dough.
3) Keep in fridge for 15 minutes, roll out and line an 8 inch flan.
4) Saute artichokes, mushroom and tomatoes in olive oil herbs.
5) Saute aubergine slices in the same pan.
6) Arrange this mix in the flan.
7) Pour cream cheese mixture on top.
8) Bake at 200 degrees C for 20 minutes until done.
9) Cut into 4 wedges and serve hot with sauce.
10) For the sauce, heat butter, mustard and tarragon, rosemary and white wine,
reduce it.
11) Add cream and cook it for some time.
12) Serve hot!
From Mid-Day Food Guide To Mumbai
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