CONTINENTAL DISHES & MOCKTAILS

THESE MENUS ARE EXPERIMENTED BY: MANY CATEROR OF ODISHA SUCCESSFULLY

From many years

Prepared by

Mr. Susanta Kumar Sabat

STARTERS
PANEER SKEWERS

Ingredients:250 g paneer (cottage cheese) 2 tsp salt 1 tsp turmeric 2 tsp ginger paste 2 tsp garlic paste 4 Tbsp canola oil 4 Tbsp besan (gram flour) 1 no lemon Salt 3 tsp chili flakes 2 Tbsp garlic, chopped 2 tsp yellow chili powder 1 tsp black pepper 2 Tbsp green coriander, chopped 1 tsp chaat masala 12 nos - wooden skewers Preparation:Cut paneer into batons 3 inches long. Sprinkle salt, half the turmeric, and ginger and garlic paste. Keep aside in warm place for half an hour. Drain water and keep aside. Heat canola oil and add besan. Cook on very low heat until besan lightly browns. Remove from fire, add turmeric and let cool. In besan, squeeze lemon, add salt, chili flakes, chopped garlic, yellow chili powder and black pepper.

Marinate paneer in this marinade, skewer and keep aside for 15 minutes. Heat pan and drizzle canola oil; cook paneer on all sides until it browns. Sprinkle chaat masala, chopped coriander and serve hot with fresh salad. HERB COATED MUSHROOMS WITH CHEESE SAUCE

Ingredients:200 gm button mushrooms 1 spring rosemary 1 spring thyme 2 tsp garlic, chopped 50 gm cheddar cheese 10 gm coriander Pepper to taste Salt to taste 1 tbsp tomato puree 20 gms saut onions Preparation:Marinate the mushroom with rosemary and thyme, chopped garlic, salt, pepper, and a bit of oil. Cook mushrooms in the oven for 160 deg for 5mins For sauce - Take a pan, put butter, onion, garlic, tomato puree, saut onions, pepper, thyme and cook for some time. Remove from flame and let it cool for 2 minutes. Add cheese to the sauce and blend it. After sauce is made, taste and check if seasoning is required since cheese already has salt. Pour the cheese sauce into shot glasses and put roasted mushrooms on a toothpick add on top of sauce and serve. 2

CLASSIC BHINDI BITES

Ingredients:500g okra (bhindi) (green and soft, not very large) 2 zucchini (light green to be specific) 1 ltr cooking oil 2 onions 1 Tbsp garlic paste 1 Tbsp ginger paste 2 tomatoes 1 tsp coriander powder 1/2 tsp garam masala powder 1 tsp red chili powder 1/2 tsp turmeric powder 1 tsp black pepper, crushed Salt to taste 1/2 tsp carom seeds (ajwain) 1/2 tsp coriander seeds 6-8 green chilies Peanuts (roasted, unsalted) 1/2 bunch fresh coriander 1 cup cottage cheese (paneer) Juice of 1/2 lemon 1 loaf French bread For Chutney: 150g dry figs 1/2 ltr chicken stock 3 bay leaves 1 Tbsp chaat masala

Preparation:Cut bhindi and zucchini in cubes and deep fry them. Now for the masala put oil in a pot/pan. Put onions, ginger paste, and garlic paste. When golden, then put tomatoes, spices and peanuts. When the masala is ready, add fried bhindi and zucchini. Then add chopped coriander, and a bit of paneer. Squeeze a little lemon juice when ready. Serve with chutney and French bread. For Fig Chutney: Cut the figs in small chunks and put them in a pot along with the chicken stock, bay leaves and little chaat masala. Cook it till a thick chutney consistency. To Serve: Cut slices of French bread, toast them in an oven or on a pan. Put the bhindi on the edge of the bread slice, topped with a few drops of the fig chutney. CALAMARI FRITTERS

Ingredients:200 gm flour Salt Paprika powder Black pepper 600 gm squid cut into 5mm/ 1/4 inch rings

For Chili Mayo: 2 tablespoons of mayonnaise 1 red chili, sliced 1 teaspoon of capers 1 teaspoon of cut gherkins Juice of 1/2 lemon A pinch of paprika powder Preparation:Season the flour with salt, pepper and paprika powder. Mix the squid with flour until they get fully coated. Fry in the deep fryer for 2 minutes. Serve with chili mayo. For Chili Mayo: Mix the mayonnaise with red chili, capers, gherkins and lemon juice and give it a good stir. Season with Paprika powder.

PRAWN COCKTAIL

Ingredients:Salt Pepper Oil 1 iceberg lettuce Few medium sized prawns

For 1000 Islands Dressing: 1/2-1 cup mayonnaise Some Tabasco sauce Some salt and pepper Preparation:Put the pan on heat and add some olive oil, salt and pepper. Fry the prawns for about 2 minutes until golden color. For the dressing take some mayonnaise and add Tabasco, salt and pepper to taste. In a cocktail glass, layer some lettuce at the bottom of the glass, add a little dressing and top it put with 1 prawn. Repeat the process till the glass is full and on top put 3-4 Prawns. GARLIC BALSAMIC SHRIMPS

Ingredients:1 kg large shrimps Salt to taste Pepper to taste 20 gms garlic, minced 2 tsp balsamic vinegar 1 tsp Worcestershire sauce 1 tsp soy sauce 1 stalk parsley (chopped) 1 Tbsp coriander leaves (chopped) 1 Tbsp Olive oil Preparation:Clean, and devein the shrimps. In a bowl, marinate the shrimps in the rest of the ingredients. Thread them on to wooden skewers. Sear them for a minute on each side and set aside. Serve with brown rice pilaf. 6

VEGETABLE CONTINENTAL DISHES

VEGETABLE TAGINE

Ingredients:2-3 sticks cinnamon 2 onions 2 carrots 2 sweet potatoes Few coriander leaves 1 tsp paprika 1 cup cooked chick peas 2 tomatoes 1 fennel bulb 2 parsnips 2 tbsp coriander seeds 1 tsp cumin seeds 1 tsp ginger powder 3 strings saffron 3 dried apricots tsp red chili powder tsp turmeric powder 6-7 new potatoes Few leaves parsley 2-3 tbsp olive oil 3-4 mint leaves Few tbsp vegetable stock 3-4 tbsp cous cous pickled lemon 7

Preparation:Dry roast some cinnamon, cumin and coriander seeds. Slice some parsnips and carrots into circles. For the Tagine spice mix: In a mixer add ginger powder, red chili powder, turmeric powder, roasted cinnamon, cumin and coriander seeds. Grind into a powder. Saut onions in the tagine pot with some olive oil. Cut all the vegetable into round circles. Put all the vegetables in the tagine pot to cook. Season with salt and the dry spice mix. Put in the stock and let it simmer. Slice some tomatoes and put it in the tagine. Add the pickled lemons, cooked chick peas, coriander leaves and parsley. Put a little saffron on top. Put the cous cous into a bowl and add some hot stock, salt and extra virgin olive oil and leave on the side. Cover the bowl for 5-7 minutes, once the cous cous absorbs all the stock it will become soft and fluffy. Use a fork to loosen the cous cous. Garnish with mint. Serve with the vegetable tagine. PARMESAN AND THYME POTATOES

Ingredients:2 potatoes, washed and scrubbed Salt to taste Pepper to taste Few springs thyme 1/2 tsp nutmeg 1/2 cup parmesan cheese Few tbsp of vegetable stock 25 gms butter 8

Preparation:Slice the potatoes in circles of 3 cm thickness. Soak in chilled water to prevent oxidation. Drain the water. Season the sliced potatoes with salt, pepper, thyme and nutmeg. Layer the sliced potatoes in a dish. Sprinkle grated Parmesan cheese and thyme between layers. Top it all with a spoon of vegetable stock. Continue to do the same for 3-4 layers. Sprinkle the top with parmesan cheese, thyme and some more stock. Bake in the oven for 35 minutes at 180 C. MARINATED EGGPLANT Ingredients:1/4 cup Tamari 2 tablespoon loosely packed cilantro 1 tablespoon Rice wine vinegar 1-2 garlic cloves, smashed & peeled 1 ts Toasted sesame oil 4 pieces (2 oz each) Chinese eggplants 3/8 oz peeled and cut fresh ginger Preparation: Mix all the ingredients in a suitable sized blender or processor, except the eggplants and process the same till smooth. Put off the leaves of eggplants using a fork. Cut these in half lengthwise. On the open side of each half of eggplant, make three deep diagonal slashes in each direction. Place the eggplants skin side down in a oval dish of size13x9x2. Pour 1.5 teaspoons of the marinade over each eggplant half. Rub into flesh so that it runs into the cuts. Then, turn eggplants skin side up. Pour the remaining marinade into the dish. Put these aside for about 45minutes. Turn the eggplants skin side down. After covering tightly with microwave plastic wrap, cook over a high intensity of heat for about 10 minutes. Prick the plastic to release the steam. Remove and uncover and then, spread sauce over the eggplants. Your dish is ready to be served as a side dish.

ROASTED VEGETABLES IN PASTA SAUCE Ingredients:2 lbs. fresh Roma or paste tomatoes 1 can whole Italian tomatoes in sauce 1/4 cup extra virgin olive oil 5 whole cloves garlic 1/4 tsp. red pepper flakes 1 large onion, thinly sliced 1 pepper, cored and chopped 1/4 cup fresh basil 1/4 tsp. dried oregano or 1 tsp. fresh 1 stem Rosemary 1 lb pasta 1 tbsp. salt (for pasta cooking water) Parmesan or Romano cheese, for sprinkling salt and pepper, to taste Preparation:Wash and cut red-ripe tomatoes in half. Arrange on a baking sheet with cored chopped pepper, whole cloves of garlic, thinly sliced onion and herbs. Pour olive oil over all and toss to coat. Sprinkle with salt and pepper. Roast in a preheated 350F for about 40 minutes. Check occasionally and remove any ingredients that are beginning to brown; transfer to a large saucepan with Italian tomatoes or skillet. Be careful not to burn the garlic or herbs. Leave the herbs on the stem for easy removal. When all ingredients are transferred to the saucepan (including olive oil from baking sheet), add 1/4 cup red wine and simmer for 15 minutes. (Before adding the garlic, press or puree it.) While sauce is simmering, cook pasta until al dent (to the tooth which means still a little firm and not overcooked until mushy). Provide freshly grated cheese at the table for sprinkling over pasta. Variations: Almost any vegetable can be roasted to add to the sauce. We often grill or roast large chunks of eggplant or zucchini, parsley, carrots, quartered onions or peppers, etc. Sometimes we puree black olive to add to the olive oil and give it a fruity flavor. Vegetables can be roasted on the grill, too.

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CHICK PEA PILAFF

Ingredients:Rice 1 cup Water 2 cups Oil 1 tablespoon Chick peas 2 cups pre-boiled Onion 1 chopped Garam masala 1/2 tablespoon Turmeric powder 1/2 tablespoon Salt to taste. Preparation: Soak the rice for half an hour. In a bowl take oil and onions and cook on high for 3 minutes. Add turmeric powder, garam masala and the chickpeas and micro high for another 3 minutes. Add the soaked rice along with the water and cook for 16 minutes on high. Allow it to stand for 5 minutes and then serve hot. STUFFED TOMATOES

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Ingredients:4 Tomatoes Bread crumbs 50 g Grated cheese 50 g Onion 3chopped Coriander 1 tablespoon chopped Salt To taste. Preparation: Cut the head of the tomatoes and scoop out the pulp inside. Mix the pulp with the rest of the ingredients and fill in the tomatoes. Top the tomatoes with a bit of cheese and cook on high mode for 4 minutes. Serve hot. SPINACH SPAGHETTI

Ingredients:Spinach 1 bunch Gram Flour 2 cups Sour Buttermilk 2 cup Red chili Powder 4 teaspoon Roasted Poppy Seeds 1 teaspoon Lemon 1 Sugar 1 pinch. Preparation: Grind the Spinach in a mixer with 2 cups of water and add buttermilk, turmeric, salt , sugar, chili powder, lemon juice and gram flour. Mix well without forming lumps. Heat the mixture and stir all the time. Steam spaghetti for 5 mins. Arrange in a dish and add the mixture to it. Decorate with poppy seeds and seasoning.

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CAULIFLOWER CHEESE

Ingredients:1 medium cauliflower, cut into florets 50 gm butter 1/2 tsp cumin seeds A pinch of chili powder 300 ml milk 50 gm plain flour 125 gm cheddar cheese, grated tsp salt tsp ground white pepper 1 tsp English mustard 1 green chili, finely chopped Preparation:Preheat the oven to 180C. Wash the florets and cook them in a pan of boiling water for 5-7 minutes. Remove and drain. Melt the butter and tip in the cumin seeds followed by the chili powder. Add the milk and flour and mix until smooth, stirring constantly. Tip in the salt, pepper and mustard. Add the cheese, leaving a little to sprinkle on top. Pour a little of the sauce to cover the base of an ovenproof dish and then add the florets. Then spoon over the remaining sauce. Sprinkle with the leftover cheese and the green chili. Place in the oven for 15-20 minutes until golden brown. Serve hot with boiled carrots and green beans.

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MARINATED GRILLED VEGETABLES ITALIAN STYLE Instruction:1/2 cup extra virgin olive oil 3 tbsp. red wine vinegar 1 tbsp. balsamic vinegar 1 tbsp. shallots, finely minced 4 cloves garlic, minced 1 tsp. dried parsley flakes 1/4 tsp. hot red pepper flakes 1/2 tsp. salt (or to taste) 1/2 tsp. black pepper 1 tsp. Dijon mustard or 1/2 tsp. Coleman's dry 1/2 tsp. dried basil or 3 tbsp. fresh minced 1/4 tsp. dried oregano 1 medium red onion, thinly sliced Combine ingredients and whisk or blend together well. Preparation:Marinate vegetables in this vinaigrette for two hours before draining and grilling over hot coals about 6-inches away or medium high heat of a gas grill. A BBQ grill basket makes turning the vegetables simple. You can arrange smaller vegetables over loosely crumbled aluminum foil sprayed or brushed with olive oil. Grill larger vegetables directly on the grill for attractive grill marks, turning at a 45 degree angle once. We love to grill red, yellow and green peppers, thickly sliced eggplant, halved stuffing mushrooms (large), zucchini, baby artichokes cut into halves, 1-inch thick rings of Vidalia onions (don't separate the rings), corn and many other vegetables. Peppers (including nachos, Italian frying and jalapenos), may be grilled whole until softened, popped into a paper bag to steam for 10 minutes, then the skins can be easily removed and the seeds popped out. Drizzle with olive oil and sprinkle with coarse sea salt; serve on crusty Italian bread that has been brushed lightly with olive oil and rubbed with garlic, then sprinkled with grated Parmesan and a pinch of fresh herbs.

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MUSHROOM ITEMS
BARBECUE MUSHROOMS

Ingredients:Mushroom 300 g Oyster or flat one Oil 1 tablespoon Lemon juice 1 tablespoon Salt and pepper to taste Coriander 1 tablespoon. Preparation: Mix the mushrooms with all the ingredients except the coriander. Keep aside for around 30 minutes. Pre-heat the oven at 200C and put the mushrooms on the wire rack and cook for 10 minutes, basting occasionally. Serve hot. MUSHROOMS IN TOMATO AND WHITE WINE SAUCE

Ingredients:1/2 medium onion 1 large garlic clove 2 tablespoon oil 1 teaspoon jeera seeds 15

10 medium sized mushrooms 1/2 tablespoon dhaniajeera (cumin/coriander powder) 1/4 teaspoon haldi (turmeric) 3/4 teaspoon mirchi (chili powder) 1/4 teaspoon salt 1/4 teaspoon lemon juice or fresh 1 cup dry white wine 1/2 cup tinned tomatoes 1 teaspoon honey Handful of chopped coriander. Preparation: Slice the onion finely to make thin strips and chop the garlic into small pieces. Heat a saucepan on medium heat and when hot, add oil and jeera. When jeera has browned a little add onion and garlic and stir. Meanwhile take the stems out of the mushrooms so they are empty inside. You can do this by pulling and twisting the stem. After this has been done add the mushrooms into the saucepan. Add dhaniajeera, haldi, mirchi, salt, lemon juice and a cup of white wine and stir. Put the heat up a little and semi-cover the saucepan with a lid for 5-10 mins so that the wine reduces. Blend the tinned tomatoes making a sauce and then when 1/2 the wine has reduced to half, add the tomato sauce in the pan, stir. Finally, add honey and take off the heat. Garnish with coriander.

HOT CUCUMBERS WITH MUSHROOM

Ingredients:4 cucumbers- peeled and halved lengthwise 2 Tbsp vinegar 1 1/2 tsp salt 1/4 tsp sugar 16

1 1/2 tbsp melted butter 1/2 tsp oregano 3 Tbsp chopped spring onions 200 gm mushrooms 150 ml cream 1 tsp corn flour mixed with 1 tsp of water salt and pepper 2 Tbsp chopped garden herbs Grated cheese Preparation:Remove seeds and chopped cucumber into 1/2 " wide strips. Toss cucumbers in a bowl with vinegar, salt and sugar. Leave for 30 minutes. Drain and pat dry. Toss the cucumbers in baking dish with butter, herbs, onions and pepper. Bake uncovered in a preheated oven at 200 degrees centigrade for 30-40 minutes. Quarter the mushrooms and cook in a dry frying pan for 5 minutes. Pour in cream and corn flour mixture. Simmer slowly for 5 minutes. Stir in the baked cucumbers. Serve Cucumbers with mushrooms hot. MUSHROOM MASALA TOAST

Ingredients:2-3 Tbsp Refined Oil 1/2 tsp Cumin 2 Kashmiri Chili 5 Chopped Garlic Cloves 1 Onion, Julienne 1/2 tsp Turmeric Powder 1/2 tsp Red Chili powder 1/2 tsp Coriander Powder 1/2 tsp Cumin Powder 17

300-400 ml Water 1 Tomato, Chopped 1 Tbsp Sugar 6 Bread Slices 250 gms Chopped Mushrooms Salt to taste 1 Spring onion, chopped 1 tsp Butter 1/2 slice Lime Juice Preparation:In a Pan, saut cumin seeds, Kashmiri chilies, chopped garlic and julienne onions in some refined oil. Add powder spices like turmeric powder, red chili powder, coriander powder, cumin powder and little water into a pan. Saut them together and move them to a side of the pan. Add chopped tomato and sugar into a pan mix them well. Saut them with the other spice and aromatics. Keep the bread in the oven at 180 Celsius for 10 minutes for toasting. Move the saut spice and aromatics to the side of the pan and add 250 grams of mushroom and season them. Saut the mixture together and add chopped spring onion for its crunchiness and for its contrast of color Add salt, 1 teaspoon butter and half lemon in to the pan and saut them well. Place toast in the oven tray and fill the mushroom masala. Pre heat the oven for 7 minutes at 180 c. Grate some cheese over the mushroom masala toast and keep it in the over for 5 minutes. In a tamarind extract add green chilies, red chili powder, and fresh coriander and serve it as chutney for the mushroom masala toast. STUFFED MASALA MUSHROOMS

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Ingredients:Refined oil 1/ tsp butter 1 tsp cumin seeds 4 Kashmir chilies. chopped 1/2 onion, chopped 4 garlic cloves, chopped 1 tsp red chili powder 1 tsp coriander powder Salt, to taste Water 1 tomato, chopped 1 corn 1 tsp sugar 200 gms chopped mushroom Chopped parsley 8 whole mushrooms 100 gms cheese Preparation:In a pan, mix refined oil, butter, cumin seeds, chopped Kashmiri chilies and chopped onion. Fry them well together Add chopped garlic, red chili powder, coriander powder and salt. Bhunao them nicely Make a space in the pan and add chopped tomato and saut them. Mix them all together Make a space in the pan and add one cup corn. Add some sugar to balance the acidity Add chopped mushroom and parsley into it. Saut them well and cover it for sometime In an oven tray, apply some oil and place the whole mushroom in it. Add little butter, salt and smashed black pepper in it Stuff the mix into the whole mushroom and grate some cheese over it Keep it in the over for 15 minutes at 180 c.

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PANEER ITEMS
COTTAGE CHEESE SOUP

Ingredients:Chop coarsely 5-6 ripe red tomatoes 1 onion 2 flakes garlic/ginger 1 potato (optional) 2-3 carrots 1 small cup grated fresh cottage cheese (paneer) Coriander for garnish Salt to taste 5-6 black pepper kernels. Preparation: Put all chopped veggies in a pressure cooker. Add salt and black pepper kernels. Close lid and after whistle simmer for 10-15 min. After it cools, mash in an electric mixer and strain. Just before serving add grated cottage cheese and garnish with coriander PANEER BALLS WITH BARBEQUE SAUCE Ingredients:For the paneer balls 150 gms paneer 4 bread slices 3 tbsp curds (dahi) 3 to 4 green chilies, chopped 1 tbsp chopped coriander (dhania) 1/4 tsp baking soda 4 tbsp plain flour (maida) 20

Salt to taste ghee for deep frying For the barbeque sauce 2 large tomatoes 1 tbsp brown sugar 1 tbsp soy sauce 2 tsp vinegar 2 tbsp tomato ketchup salt to taste Preparation:For the paneer balls 1. Mash the paneer and knead very well. 2. Soak the bread slices in curds for a little time. 3. Mix the paneer, bread, chilies, coriander, soda bi-carb, flour and salt and make small balls. 4. Deep fry in ghee. For the barbeque sauce Put the tomatoes in hot water. After 10 minutes, take out the skin and chop. Add the brown sugar, soya sauce, vinegar, tomato ketchup and salt and cook for a few minutes. How to serve Serve the paneer balls with warm barbeque sauce Tips Note: The barbeque sauce also goes very well with tinned mushrooms. CONTINENTAL PANEER

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Ingredients:2cup- paneer pieces 2-Capsicum (cut into square pieces) 2-onion (cut into slices 2tsp- butter 2tsp- malai 1cup- tomato paste (cooked) 1cup hung curd 1tsp- salt 1tsp- red chili powder 1 tsp- haldi 2tsp- ghee Preparation:In a bowl mix butter, malai, hung curd, tomato paste, salt, haldi and red chili. Mix well and keep aside for 15-20 min. In pan heat ghee adds onions and capsicum and cooks for 5min. Now in the other pan pour the mixture and cook till it leaves ghee on sides. Now add onion and capsicum to it cook for 3 min and add paneer in it. Serve hot and garnish with coriander and grated paneer.

CHICKEN CONTINENTAL
CHICKEN DELIGHT

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Ingredients:1 chicken (with skin) 100 gm butter 2 tbsp oil 2 chopped onions 200 gm mushrooms 200 ml beer 50 ml gin 75 cream Chopped parsley salt and pepper to taste Preparation:Saut chicken in butter and oil until golden in color. Remove chicken from the pan. Heat a little oil and saut chopped onions. Add mushrooms and cook until tender. Pour the gin and beer into the pan. Add the chicken and seasoning and simmer until tender. Transfer the chicken to a serving dish and reduce the sauce. Add cream and remaining butter. Pour the sauce on top of the chicken. Garnish with chopped parsley and serve with pasta. BAKED CONTINENTAL CHICKEN Ingredients:1 (3 lb.) chicken, cut into 8 pieces 1 1/3 c. flour 1/4 c. butter 2 1/2 tbsp. onion flakes 1 tbsp. celery flakes 1/8 tsp. thyme 1 tsp. salt Pepper to taste 1 can cream of mushroom or cream of chicken soup 1 1/2 c. minute rice 1 1/3 c. water Preparation:Roll chicken pieces in flour. Brown in skillet in butter. Remove chicken from pan. Stir in soup, spices and water. Spread rice in a shallow baking pan. Pour all but 1/3 23

Cup of liquid mixture over rice. Stir to mix. Top with chicken. Spoon remaining Sauce on chicken. Bake at 350 degrees covered for 30 minutes, remove foil and continue baking for another 15 minutes. CONTINENTAL CHICKEN CUTLETS Introduction:1 pkg. chicken cutlets 1/2 c. Parmesan cheese 1/2 c. flour 3-4 tbsp. butter 1/4 c. dry white wine Preparation:Rinse and pat dry the cutlets. Then roll them in the Parmesan cheese, patting the cheese into the meat. Next, roll them in the flour, shaking off any excess. Heat the butter in a large non-stick skillet and in it saut the chicken over moderately high heat until golden on each side. Transfer the chicken to a baking dish; pour the wine over it and sprinkle the chicken with 1 tablespoon Parmesan cheese. Bake the chicken, loosely covered, in a preheated 325 degree oven for 15 minutes. CHICKEN CONTINENTAL Introduction:2 whole chicken breasts split (about 1 1/2 lb.) 1 can (about 4 oz.) sliced mushrooms, drained 2 tbsp. butter 1 can Campbell's cream of chicken soup 1 1/2 c. water 2 tbsp. chopped parsley 1 1/2 c. quick cooking rice, uncooked Preparation:In skillet, brown chicken and mushrooms in butter. Stir in soup, water, parsley and dash pepper. Cover; simmer 20 minutes. Stir in rice. Simmer 10 minutes more or until liquid is absorbed. Stir often. 4 servings. (May substitute chicken broth for water and potatoes for rice.)

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CASSEROLE CONTINENTAL Introduction:2-4 c. chicken, ham or tuna 1 c. milk 1 pkg. frozen broccoli 2 cans mushroom soup Grated cheese Preparation:Butter 2 quart casserole. Fill with alternating layers of meat or fish and broccoli. Mix milk with soup, pour over chicken and broccoli. Sprinkle liberally with grated cheese. Bake at 350 degrees for 30 minutes. 4 servings. BAKED PEPPER FLAKES CHICKEN Ingredients:3lbs boneless, skinless chicken 1 tbsp lemon juice 1 tsp dry red chili flakes (paprika) or chili powder 1 tsp chili powder 1 bunch of spring onions 1/2 cup orange juice salt to taste 1 tsp crushed garlic (lehsun) Preparation:1. 2. 3. 4. Dice chicken. Marinate with all ingredients for 30 mins Bake at 350 degrees "f" for 45 mins or until all the marinade is evaporated. Decorate with spring onions

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CHICKEN IN WHITE WINE AND GARLIC

Ingredients:1/4 tsp black pepper 50 gm plain flour 4 Tbsp olive or sunflower oil 4 rashers lean bacon, chopped 10-12 small onions or shallots, peeled and cut in half 180 gm mushrooms, sliced 25 gm butter 500 gm boneless and skinless chicken breasts, chopped into 3cm pieces 300 ml dry white wine 300 ml chicken or vegetable stock 4 garlic cloves, peeled 2 bay leaves 2 sprigs of fresh thyme, washed or 1/2 tsp dried thyme Preparation:Preheat the oven to 200C. Mix the pepper with the flour and coat the chicken pieces thoroughly. Set aside. Heat a large frying pan on a medium heat. Add 2 tbsp of oil and when it becomes hot, tip in the bacon. Fry until it becomes brown. Then tip in the onions and fry till they turn golden brown on the outside. Add the mushrooms and fry for 2 minutes. Transfer the bacon, onions and mushrooms into a heatproof casserole dish with a lid. 26

Add the remaining oil and the butter in the frying pan and fry the chicken 5-7 minutes until it is browned on the outside. Place the chicken in the casserole with the vegetables. Pour the wine into the frying pan and bring to the boil scraping any sediment from the bottom of the pan, then pour over the ingredients in the casserole. Place the chicken stock, garlic, bay leaves and thyme in the fry pan and bring to the boil. Add the stock and herbs to the chicken. Cover the casserole dish and cook in the oven for 1 hour or until the chicken is tender. Serve with boiled potatoes and carrots. CHICKEN A LA KING

Ingredients:1 kg chicken-boneless, cooked and diced 1 cup milk 1 cup cream 2 tbsp maida 2 tsp butter 1 tsp salt 1 tsp pissi kali mirch 2 tbsp white wine Preparation:Mix the butter into the maida and keep aside. Heat the milk and cream, bring to a boil and add the maida mixture. Add the chicken, salt and kali mirch. Simmer for a minute or so. Add the wine and serve hot accompanied with boiled rice, if you so desire.

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FISH CONTINENTAL
BUTTER FRY SHRIMP WITH GINGER GARLIC SAUCE Ingredients: pound shrimp (shelled and deveined, tail left on)

1 clove minced garlic 2 Tbsp minced red onion 2 tbsp butter 1 tablespoon chopped ginger 5 sprigs curry leaves 3 small chilies cut into small pieces 3 tablespoon oil for frying shrimps

1 tablespoon soya sauce 1 1/2 tablespoons Tomato Sauce 1 1/2 tablespoons Oyster Sauce Salt as taste

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Preparation:Wash prawns well and drain. Fry the shrimp in oil until cooked. Remove and drain in a paper towel. Heat butter in a pan. When butter will melt add chopped ginger and garlic. Add curry leaves and chili, stir fry till fragrant. Add tomato sauce and oyster sauce, mix well. Add the fried shrimp in it. Season with salt, and cook, stirring constantly. Turn off the heat (Do not over cooked, not more than 1min). Now your butter fried shrimp is ready eat. Butter Fried Shrimp is best served with rice. TUNA STUFFED EGGS

Ingredients:4 hard boiled eggs - yolks removed 1/2 small tin tuna fish 1 Tbsp chopped celery 1 Tbsp chopped onion 1 Tbsp chopped capsicum 1 Tbsp chopped pineapple salt and pepper 1-2 Tbsp thick curd to bind For the Tomato Mayonnaise: 125 ml mayonnaise 1 Tbsp cream 1 Tbsp thick tomato puree 1/2 tsp garlic paste 1 Tbsp chopped garden herbs 29

Accompaniments: Lettuce leaves Dusting paprika Brown bread Preparation:Mash the yolks. Add remaining filling ingredients. Bind with curd. Use to fill egg cavities. For the Tomato Topping: Combine all ingredients. Serve in a bowl alongside halved eggs. Accompany with lettuce, a dusting of paprika and brown bread. POMFRET IN LEMON SAUCE

Ingredients:4 pomfret fillets 2 Tbsp seasoned flour 75 gms butter 200 gm sliced mushrooms 2 Tbsp diced capsicum Salt and pepper 30

2 Tbsp lemon juice 1 tsp paprika 2 Tbsp chopped parsley Preparation:Coat fish in seasoned flour. Fry in half the butter until cooked and golden. Then remove it. Heat remaining butter in the pan, and saut mushrooms and capsicum. After 3-4 minutes, stir in lemon juice and paprika. Pour over fish. Serve garnished with chopped parsley. WHOLE ROASTED FISH

Ingredients:Whole Fish 1 kg Parsley 1 cup Coriander 1/2 cup Fresh Ginger 1 tsp Powdered Cinnamon 1 tsp Crushed Black Peppers 2 tsp Roasted Cumin Powder 1 tsp Lemon Juice 2 tsp Lemon Zest from 1/2 lemon Lemon pickle puree 1 tsp Olive oil Salt and pepper to taste 31

Preparation:Clean, gut and scale the fish. Wash and pat dry. In a food processor, blend all the ingredients to a paste. Rub all over the fish inside and out. Lay the fish onto a baking tray and bake for 45 minutes in a moderate oven. Bake uncovered for 25- 30 minutes .and the cover with foil to finish the cooking.

FISH WITH WHITE SAUCE

Ingredients:8 fillets of fish-marinate in lemon juice and salt for 20 minutes & rinse oil - a thin layer in a frying pan 2 cups milk 2 tbsp refined flour 1 tbsp butter 1 tsp salt 1/4 tsp pissi kali mirch Preparation:Wipe fish dry. Heat the oil and add the fish over high heat. Brown on both sides, then cook over low heat till cooked. Keep aside. To make the sauce, melt the butter and add the refined flour, keeping the heat low. Saut till just a suggestion of brown. Take the pan off the fire and add the milk very gradually, stirring vigorously all the time. 32

Put the pan over the fire again and let it come to a boil, stirring often to avoid scorching. When it comes to a boil, lower the heat and simmer for 1-2 minutes, continuing to stir. Add the salt and pepper. Place the fish on a serving dish and pour the white sauce over it. Garnish with cheese if you like. Cran-Dandy Cooler

Ingredients

2 cups cranberry juice 1 cup pineapple juice 1 cup orange juice 1 (4 ounce) jar maraschino cherries 2 tablespoons lemon juice 1 (12 fluid ounce) can or bottle ginger ale 1 orange, sliced in rounds

Directions 1. In a gallon pitcher combine cranberry juice, pineapple juice, orange juice, cherry juice and lemon juice. Just before serving, slowly add ginger ale; stir to blend. Serve over ice in cups or glasses. Garnish with cherry and orange slices. Mock Champagne

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Ingredients

2 (2 liter) bottles ginger ale, chilled 1 (46 fluid ounce) can pineapple juice, chilled 1 (64 fluid ounce) bottle white grape juice, chilled

Directions 1. To make Ice ring: Fill a ring-shaped cake pan to 1/2 with ginger ale. Freeze until partially frozen. At this stage you can place edible flowers, or pieces of fruit around the ring. Fill pan with ginger ale and freeze until solid. Place in punch bowl just before serving. 2. In a large punch bowl, combine 1 bottle ginger ale, pineapple juice and white grape juice. Tornado Twist

Ingredients

12 fluid ounces cranberry-raspberry juice 1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage

Directions 1. In a pitcher, mix cranberry-raspberry juice with lemon-lime soda. Pour over ice and serve. Alcohol-Free Mojitos

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Ingredients

2 cups water 1 1/2 cups white sugar 2 cups mint leaves, chopped 2 cups lime sherbet, softened 1 cup lime juice 1 cup water 8 cups club soda lime slices for garnish

Directions 1. Combine 2 cups water and the sugar in a microwave-safe bowl; heat in microwave on High for 5 minutes. Stir the mint into the water; let stand for 5 minutes. Strain and discard the mint leaves from the syrup; set aside. 2. Stir the lime sherbet, lime juice, and 1 cup water together in a large pitcher until well combined. Pour the mint-infused syrup into the mixture. Add club soda and stir. Serve over ice. Garnish with lime slices. The Arnold Palmer

Ingredients

5 ounces prepared lemonade 5 ounces prepared iced tea 1 cup ice

Directions 1. Combine lemonade and iced tea in a highball or tall glass. Add ice and stir until chilled.

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Virgin Pine Colada

Ingredients

1 cup ice 1 1/4 cups pineapple juice 1/2 cup milk 1/2 cup heavy cream 2 tablespoons white sugar

Directions 1. In an electric blender, blend ice, pineapple juice, milk, cream, and sugar. Blend until smooth. Shirley Temple II

Ingredients

1/2 cup orange juice 1/2 cup lemon-lime flavored carbonated beverage 1 tablespoon grenadine syrup 1 maraschino cherry

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Directions 1. In a tall glass, combine orange juice and lemon-lime soda. Pour grenadine in and let it sink to the bottom. Garnish with a maraschino cherry and a straw for stirring. Italian Cream Soda

Ingredients

8 fluid ounces carbonated water 3/4 fluid ounce passion fruit flavored syrup 3/4 fluid ounce watermelon flavored syrup 1 fluid ounce half-and-half cream

Directions 1. Fill a tall glass half full with ice. Fill to 2/3 with carbonated water. Pour in watermelon and passion fruit flavored syrups, then float the half-and-half cream on top. Stir when ready to drink. Cucumber Punch

Ingredients

3 quarts water 3 quarts ice cubes 1 (.14 ounce) package sugar free instant lemonade powder 1 (12 fluid ounce) can white grape juice concentrate 37

1 lemon, sliced 1/2 medium cucumber, thinly sliced

Directions 1. In a punch bowl, stir together the water, ice, lemonade powder and grape juice concentrate. Float slices of lemon and cucumber on top. Cherry Fizz

Ingredients

1/2 cup frozen cherry juice concentrate, thawed 1/2 cup ginger ale

Directions 1. Place cherry concentrate in a glass. Slowly stir in ginger ale. Virgin Strawberry Daiquiri

Ingredients

3 1/2 ounces frozen strawberries 1/8 cup ice 1/2 fluid ounce sweet and sour mix 1 dash grenadine syrup

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Directions 1. Place strawberries, ice cubes, sweet and sour mix and grenadine in a blender. Blend until smooth. Add more ice or less depending on your taste Raspberry Lime Rickey

Ingredients

1 lime, quartered 8 fluid ounces carbonated water 1 (1.5 fluid ounce) jigger raspberry syrup

Directions 1. Fill a tall glass with ice. Squeeze each of the lime wedges into glass, and drop in. Fill glass nearly to the top with carbonated water, and top with raspberry syrup RASPBERRY FRIZZLER

Ingredients

1 1/2 cups raspberry juice 3 scoops raspberry sherbet 1/2 cup carbonated water

Directions In a blender, combine raspberry juice, raspberry sherbet and carbonated water. Blend until smooth. Pour into glasses and serve. 39