Menu-12

Dolmas

Hung yoghurt                         100gms

Olive oil                                  15ml

Vinegar                                   5ml

Garlic (finely chopped)          2 cloves

Sour cream                             50ml

Cucumber                               125gms

Dill leaves                               5gms

Salt                                          to taste

Peppercorns (crushed) 4nos

Combine olive oil, vinegar, garlic, salt and pepper in a bowl. Mix until well combined. Using a whisk, blend the yoghurt with the sour cream. Add the olive oil mixture and mix well. Finally, add the finely diced cucumber and chopped fresh dil. Chill for at least 2 hours before serving.

Chicken stock                                  800ml

Rice                                                   20gms

Eggs                                                  1nos

Lemon                                              1nos

Seasoning                                        to taste

Freshly ground black pepper         6-8nos

Thinly sliced lemon                         4pcs

Boil chicken stock. Add rice and simmer until rice is cooked. Beat the eggs until fluffy. Add lemon juice, beating until combined. Add ¼ of stock mixture to egg mixture in a constant slow stream while continuing to beat with a whisk. Add 1/4^th more stock to the eggs and then return entire egg mixture back to the remaining broth in the stock pot. When reheating, do not re-boil, heat slowly until very warm or the eggs may curdle.

Brinjals (small sized)                                 4nos

Potatoes                                                    250gms

Beef mince                                       300gms

Chopped onions                                        1nos

Garlic (finely chopped)                             4-6 cloves

Chopped parsley                             20gms

Ground cinnamon                                    1stick

Tomato concasse                                      200gms

Sugar                                                          5gms

Egg white                                                   1no

Oil                                                              to shallow fry

Salt and pepper                                        to taste

Bread crumbs                                            30gms

Cheese                                                       40gms

Butter                                                         10gms

Refined flour                                             10gms

Milk                                                            300ml

Nutmeg                                                     a pinch

Slice brinjals into ¼ in slices. Place in a colander and salt them. Leave for 15-20 minutes. Squeeze out the excess of moisture. Dip brinjals in the beaten egg whites and then dredge them in the bread crumbs, coating both sides. Shallow fry on both the sides till done. Peel, slice the potatoes into ¼” slices. Boil, drain. In a large saucepan, brown the beef mince until pink colour disappears. Add onions and sauté for 5 minute. Add garlic, stir for a minute. In a pan, add in cinnamon, parsley, concasse and sugar. Cook for about 10-15 minutes so that excess liquid can evaporate. Add to the mince. Lightly grease a large deep baking pan. Sprinkle the bottom of pan with bread crumbs. Place a layer of potatoes at the bottom. Top with a layer of egg plant slices. Add meat sauce on top of brinjals and sprinkle with 1/4^th of the grated cheese. Top with another layer of egg plant slices and sprinkle once again, with 1/4^th of grated cheese. Pour the white sauce over the egg plant and be sure to allow sauce to fill the sides and corners of the baking pan. Sprinkle with remaining grated cheese. Bake in a moderate hot oven for about 45 minutes and allow to cool for 15-20 minutes before slicing and serving.

Cabbage/wine leaves                                         8nos

Raw rice                                                              50gms

Currants                                                              25gms

Onions                                                                 50gms

Garlic                                                                   5-6cloves

Mint leaves                                                         10gms

Tomatoes                                                            125gms

Bell pepper                                                          25gms

Yellow capsicum                                                 20gms

Red capsicum                                                     20gms

Seasoning                                                            to taste

Mixed dry herbs                                                 a pinch

Olive oil                                                               20ml

Stock                                                                   100ml

Wash the cabbage leaves, blanch in salted water, drain and refresh. Wipe with a cloth, keep aside. Boil rice (draining method). Blanch, deskin and deseed tomatoes, finely chop and cook for 10 minutes in a pan. Heat olive oil, sauté onion, garlic, diced capsicum and bell pepper. Add in concasse, mint, herbs, currants and boiled rice. Add in seasoning. Stuff the leaves with the prepared mixture, neatly place on a baking tray, add few ladles of stock and braise in the oven for about 15 minutes. Dish out and serve hot.