Four Recipes & A Book Review- Master Chef India Cook Book by Pankaj Bhadouria
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Ingredients

  • 2010 was when Master Chef
  • 350 which I thought was reasonable for the quality of paper used in the book and also the number of recipes one learns. I got the book at much lower price as I had booked the book much earlier.
  • Minty Green Peas Soup
  • Preparation Time-5min
  • Cooking Time- 20min
  • Serves 4
  • Ingredients 2tbsp Butter
  • 1 medium onion finely chopped
  • 2 cloves garlic finely chopped
  • 2 cups shelled peas
  • 1 cup mint leaves
  • 2-1/2 cups vegetable stock
  • 1/4 tsp salt
  • 1/4 tsp black pepper pwd
  • 1 cup cream
  • Method
  • 20 mins
  •  
  • Serves
  • Vegetable Couscous
  • Ingredients
  • 250 g Couscous or broken wheat (dalia)
  • 1 medium each of yellow, red and green capsicum finely diced
  • 4 tbsp fresh corn kernels
  • 1 tsp salt
  • 1 tsp freshly ground pepper
  • 1 cup vegetable stock
  • 2 tbsp finely chopped parsley
  • Method
  • Place the couscous in a bowl. add the vegetables, salt and pepper and mix well.
  • Heat the stock and pour over the couscous mixture. Cover and leave to stand for 5 minutes till the stock has been absorbed and the couscous grains are light and fluffy.
  • Garnish with finely chopped parsley.
  • Arabic Salad
  • Ingredients
  • 2 medium cucumbers quartered
  • 2 large tomatoes quartered
  • 12 baby spinach leaves
  • 3 tbsp finely chopped coriander leaves
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
  • Method
  • Toss all ingredients together and transfer to a serving bowl.
  • To serve
  • Arrange the kebabs on a platter with the couscous. serve with the tahini and Arabic salad.

Instructions

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