By Fabien Bellahsen; Daniel Rouche
Chevre grille, feves et tomates braisees- Bar sur son galet- Filet de sole, sauce crustace- Charlotte chaude aux pommes bramley- Glace au miel et a l. a. gentiane- Ravioli de crepes beurre suzette...
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Extra resources for Cuisine de Grands Chefs
Add the pureed masala and saute over medium heat stirring constantly. Fold in the mushrooms, peas and paneer. Simmer for IS minutes. Garnish with the coriander leaves and serve hot. 36 Dahi-ni-Kari Yogurt Curry Masters of vegetarian cooking, Gujeratis make, in an endless procession, a variety of mouth-watering dishes from the simplest lentils and vegetables. Iloz/350g noturol yogurt, beaten 4 (I oz/115ml thin coconut milk 4 tbsp gram flour mixed in liz cup water '/1 tsp each turmeric and chilli powder salt to toste and '/1 tsp sugar IOoz/lBOg corn kernel, with peppers 4 tb,p vegetable oil 4 whole dried red chillies I tsp cumin seeds 2 cloves garlic, crushed 6-8 curry leaves 1/4 tsp asafoetida Mix the first 5 items and pass through a sieve.
_�_ , -e. ,..... /�. :.. Murgh ka Salan Bhari-style Chicken Festive Muslim bhori dinners are served on the floor on a dastar khan- a white linen cloth which has been delicately decorated with raw grains. flower petals and greenery. When the meal is over, all of the decorations are thrown into a river, lake or well. 5 kg chicken (remove sk in and bone if you wish) 2 tbsp tomato puree 9 n oz/275g tinned tomatoes 6 n oz/175ml thick coconut milk (p. 7) salt to taste 4 tbsp vegetable oil 2 medium onions, finely sliced I tsp garam masala 4 tsp bhuna masala I tsp turmeric powder 5 fl oz/150ml water Heat the oil and fry the onions until golden brown.
Re-fill the aubergine cases with the spiced pulp and return to the oven for about 20 minutes. This can also be served as a starter garnished with lemon wedges. 44 Tarka Dhal Lentils Seasoned with Hot Oil and Spices Rice and dhal are the mainsprings of the working man's diet. In Varanasi, one of India's oldest cities, the god Ganesh is worshipped and special foods prepared from the new harvest for a feast. Later, clay images of him are immersed into the Ganga River and sand from the river bed is sprinkled around the grain stores for his blessing.
Cuisine de Grands Chefs by Fabien Bellahsen; Daniel Rouche