Culinary terms

Aioli – Aioli (garlic mayonnaise) is a delicious accompaniment to cold or hot grilled

Vegetables, steamed or boiled artichokes, boiled potatoes, and grilled or baked fish

And shellfish.

À la Nage – Cooking à la nage means poaching food, usually seafood, in a court

Bouillon and serving the court bouillon and the vegetables around the food as part

The garniture. When making a court bouillon to use for cooking à la nage, cut the

vegetables in a decorative manner, such as julienne.

Albumen – A synonym for egg white.

Al dente – An Italian expression applied in all western kitchens to pasta cooked just

Until enough resistance is left in it to be felt “by the tooth.” Fresh pasta can never by

Cooked al dente as it is too soft. The expression is also applied to vegetables that

Have been cooked crisp by steaming, boiling, or stir-frying.

Arborio – Risotto recipes The name given to some of the best short-grained rices

grown in the Po Valley of Italy, and used to prepare risotto.

Cauliflower Bezule by Chef Raghu

Cauliflower Bezule

Ingredients:

500gms cut cauliflower

10gms turmeric powder

Salt to taste

20gms chili powder

30gms ginger garlic paste

30ml Lime juice

50ml Curd

30gms kashmiri chilli powder

20gms Besan flour

10gms Rice flour

Cut the cauliflower into small florets. Add all the ingredients to the florets, mix well and marinate for 1⁄2 hour. Heat oil in a pan, simmer and deep-fry the florets. Serve hot.

Dhai ka murgh

Dhai ka murgh

1000gms Curry cut Chicken

Marinade
30gms garlic paste

20g ginger paste
500g curd ( yoghurt)
30gms coriander powder
30gms red chilli powder
20gms garam masala
salt to taste
20gms cumin powder
100ml Refiend oil
100gms chopped onions
30gms Green chilli
10gms cardamom pods

20gms chopped coriander leaves

Mix ginger, garlic, yoghurt for a smooth paste and stir in the remaining marinade ingredients. Add to the chicken and leave to marinate for 30 minutes. Pour the chicken and the marinade to a large saucepan and place over a high flame.

Meanwhile, heat the oil in a small pan and fry the chillies and the onion until soft, around 6 minutes. Once done, add to the chicken along with the cardamom pods and continue cooking over a high flame until the watery curry becomes creamy and only covers one third of the chicken, about 15-20 minutes.

Then cover and cook the chicken, over a very low flame, until it is tender and the gravy is rich and creamy, another 10-15 minutes. Stir occasionally, making sure there is enough water in the pan and add a splash if necessary. Stir in the coriander, check the seasoning and serve.

Diet cake

Diet cake

2 cup Raisins

2 cups cold water

Half lb dates

Orange juice

1tsp Nutmeg

1tsp Cinnamon

2tsp white sugar

Boil together for 15 minutes

Half cooking oil

1 tsp vanilla

2 Cups whole wheat flour

2tsp Baking soda

Half cup cherries

Half cup Mixed peel

Mix abouve all ingredients, combine with raisin mixture. Bakeat 300F for 2-3 hours

Boiled diet fruit cake

Boiled diet fruit cake

200gms Dates

100gms Raisins

500ml Water

100ml Orange juice

1tsp Cinnamon

1tsp Nutmeg

100ml Vegetable oil

1tsp Vanilla

100gms Whole wheat flour

1tsp Baking soda

Boil first 6 ingridients together for one hour add vegetable oil and remove from heat. Cool when cool add vanilla, whole wheat flour and baking soda. Bake at 325f for 1 hour

What is Salami ?

What is Salami ?

 The name applied to a family of sausages similar to cervelats. Both styles are uncooked but safe to eat without heating because they've been preserved by curing. Salamis, however, tend to be more boldly seasoned (particularly with garlic), coarser, drier and, unlike cervelats, rarely smoked. Salamis are usually air-dried and vary in size, shape, seasoning and curing process. Though they're usually made from a mixture of beef and pork, the kosher versions are strictly beef. Among the best-known Italian salamis are Genoa (rich, fatty and studded with white peppercorns) and cotto (studded with black peppercorns). The nonpork kosher salamis are cooked and semisoft. Italian-American favorites include Alesandri and Alpino. frizzes and pepperoni are also salami-type sausages. With the casing uncut, whole dry salamis will keep for several years. Once cut, they should be tightly wrapped and refrigerated for up to two weeks. Salami is best served at room temperature and can be eaten as a snack or as part of an antipasto platter, or chopped and used in dishes such as soups and salads.

Few types of sauces