Chef. Pulkit bhambi

SPICY PEPPER DIP Ingredients   Hung yoghurt                        60gms Garlic                                      5cloves Lime juice                               5ml Salt and pepper                     to taste Paprika                                   a pinch Crushed peppercorns            4nos Garnish- Diamonds of bell pepper Preparation:                     fine chop …

TANGY FRUIT COCKTAIL Body:            75gms dices of papaya, musk melon, pomegranate and mangoes Dressing:            5ml salad oil + 5ml of lime juice + 1tspn powder sugar + a pinch of black salt Garnish:  …

Egg Plant on Toast EGG PLANT ON TOAST Ingredients- Egg plant                       3round slices Seasoning                     to taste Garlic juice                    10drops Carom seeds                 a pinch Green pepper               20gms Red peppers                 20gms Yellow peppers             20gms Oil                                  50ml …

RAW MANGO SALAD Base:           crisp lettuce/shredded cabbage Body:          55gmspeeled, sliced raw mango + 10gms deskinned fried/ roasted groundnuts Dressing:           10ml sesame seed oil + 5ml lime juice + 5gms …

BANANA RAISIN SALAD Base:          cabbage leaf cup Body:          50gms sliced banana + 10gms raisins (soaked in warm water) + 5ml lime juice Dressing:          15 ml salad oil + 5ml lime juice + …

RAW AND RIPE MANGO SALAD Base:            lettuce/ shredded cabbage Body:            25gms peeled, sliced raw mangoes, 50gms sliced ripe mangoes Dressing:               15ml salad oil + 5ml lime juice + salt + 5gms powdered …

MANGO AND BANANA SALAD Base:           lettuce Dressing:             salad oil10ml + lime juice 5ml + crushed peppercorns 3nos + chopped mint leaves +powder sugar 5gms Garnish:             mint sprig, fresh cherry

ITALIAN RICE SALAD   Base:           crisp lettuce Body:           40gms boiled rice + 25gms of small dices of capsicum, carrot, red bell pepper Dressing:            15ml olive oil + 5ml …

CARROT AND RAISIN SALAD Base:  lettuce Body: 55gm juliennes of carrots + 10gms raisins (soaked in warm water) Dressing: 15ml olive oil + 5ml vinegar + salt + 3 crushed peppercorns + 10ml honey Garnish: sprig of parsley