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    Chicken Chowder 4 Portions: Method Preparation and Cooking

    Uploaded by

    Sanya Behl
    The document provides recipes for 4 dishes: Chicken Chowder, Chicken Shaslik, Saffron Rice, and Grilled Vegetables. The Chicken Chowder recipe calls for sautéing vegetables in butter and making a blonde roux to which chicken stock is added along with cream, salt, and pepper. The Chicken Shaslik recipe involves marinating chicken pieces in a yogurt-based marinade before threading and grilling them along with vegetables. A piquante sauce is also prepared. The Saffron Rice recipe instructs cooking rice in butter and water with saffron, turmeric and salt. The Grilled Vegetables recipe involves parboiling and marinating vegetables before

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    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd

    Chicken Chowder 4 Portions: Method Preparation and Cooking

    Uploaded by

    Sanya Behl
    38 views4 pages
    The document provides recipes for 4 dishes: Chicken Chowder, Chicken Shaslik, Saffron Rice, and Grilled Vegetables. The Chicken Chowder recipe calls for sautéing vegetables in butter and making a blonde roux to which chicken stock is added along with cream, salt, and pepper. The Chicken Shaslik recipe involves marinating chicken pieces in a yogurt-based marinade before threading and grilling them along with vegetables. A piquante sauce is also prepared. The Saffron Rice recipe instructs cooking rice in butter and water with saffron, turmeric and salt. The Grilled Vegetables recipe involves parboiling and marinating vegetables before

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    Chicken Chowder4 Portions

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    The document provides recipes for 4 dishes: Chicken Chowder, Chicken Shaslik, Saffron Rice, and Grilled Vegetables. The Chicken Chowder recipe calls for sautéing vegetables in butter and making a blonde roux to which chicken stock is added along with cream, salt, and pepper. The Chicken Shaslik recipe involves marinating chicken pieces in a yogurt-based marinade before threading and grilling them along with vegetables. A piquante sauce is also prepared. The Saffron Rice recipe instructs cooking rice in butter and water with saffron, turmeric and salt. The Grilled Vegetables recipe involves parboiling and marinating vegetables before

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    38 views4 pages

    Chicken Chowder 4 Portions: Method Preparation and Cooking

    Uploaded by

    Sanya Behl
    The document provides recipes for 4 dishes: Chicken Chowder, Chicken Shaslik, Saffron Rice, and Grilled Vegetables. The Chicken Chowder recipe calls for sautéing vegetables in butter and making a blonde roux to which chicken stock is added along with cream, salt, and pepper. The Chicken Shaslik recipe involves marinating chicken pieces in a yogurt-based marinade before threading and grilling them along with vegetables. A piquante sauce is also prepared. The Saffron Rice recipe instructs cooking rice in butter and water with saffron, turmeric and salt. The Grilled Vegetables recipe involves parboiling and marinating vegetables before

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    of 4

    Chicken Chowder 4 Portions

    Sr no Ingredients Qty Unit Rate Amount


    1 Onions 100 Gms
    2 Leeks 50 Gms
    3 Celery 50 Gms
    4 Potato 150 Gms
    5 Capsicum 50 Gms
    6 Butter 60 Gms
    7 Refined Flour 75 Gms
    8 White chicken / veg stock 1.2 Lit.
    9 Fresh cream 150 Gms
    10 Parsley 20 Gms
    11 Salt 10 Gms
    12 White Pepper 3 Gms
    13 bayleaf 1 No

    Method

    Preparation and cooking

    1. Clean the vegetables and cut into Dices or cubes.


    2. Heat butter in a pan, add vegetables and saute till vegetables are sweated.
    3. Add refined flour and cook till flour is cooked to form a blonde roux.
    4. Add white chicken stock in stages, avoiding forming of lumps.
    5. Bring to boil. Add bayleaf and continue simmering till vegetables are cooked.
    6. Add salt, pepper. Remove the bayleaf.
    7. Add fresh cream and serve hot garnished with chopped parsley.
    Chicken Shaslik 4 Portions
    Sr no Ingredients Qty Unit Rate Amount
    1 Boneless Chicken 800 Gms
    2 Capsicum 100 Gms
    3 Onion 100 Gms
    4 Tomato 100 Gms
    Marination
    5 Yoghurt 200 Gms
    6 Salt 10 Gms
    7 White pepper powder 5 Gms
    8 Curry Powder 25 Gms
    9 Worcestershire sauce 30 Ml
    10 Refined oil 150 Ml
    11 Mustard powder 3 Gms
    Sauce
    12 Brown stock 1000 Ml
    13 Butter 20 Gms
    14 Tomato puree 60 Ml.
    16 Tomato Ketchup 30 Ml
    17 Vinegar 30 Ml
    18 Refined Flour 20 Gms

    Method
    Preparation
    1. Clean and cut the chicken in tikka size pieces.
    2. Peel the onions, cut in to quarters and make petals. Remove seeds from capsicum,
    cut in square pieces. Cut tomatoes in to quarters, remove seeds and pulp..
    3. Mix yoghurt with salt, pepper,mustard, worcester sauce, curry powder and oil.
    Marinate chicken pieces in this marinade.
    4. Thread in the chicken pieces on to a s.s. skewer alternating with onion, capsicum
    and tomato petals. On each skewer, there should be 4 pieces of each : chicken,
    onion,capsicum and tomato. Keep aside to rest for one hour in the marinade.
    Cooking
    1. Make a brown roux, add tomato puree, ketchup, and vinegar. Cook, add brown
    stock and make a piquante sauce. Strain and keep
    2. Brush a griddle plate with oil and grill the shasliks on the hot surface for 8 to 10
    minutes, turning occasionaly,to allow to cook all the chicken pieces and acquire a
    golden brown colour.
    3. Serrve hot garnished with chopped parsley along with piquante sauce on a bed of
    saffron rice.
    Saffron Rice 4 Portions
    Sr no Ingredients Qty Unit Rate Amount
    1 Rice 500 Gms
    2 Salt 10 Gms
    3 Butter 50 Gms
    4 Water 1.0 Lt.
    5 saffron .002 Gms
    6 Turmeric 10 Gms
    Method
    1. Pick the rice, wash well and soak in water for 30 minutes. Drain in a colander.
    Slice onions.
    2. Heat butter in a thick bottomed pan. Add turmeric and saute.
    3. Add drained rice and saute for some time.
    4. Add warm water measuring double the volume of the rice. Add salt. Add saffron
    soaked in little warm water
    5. Cover the rice with wet duster and cover the pan with a lid.
    6. Place the pan on a hot plate for 15 – 20 minutes till the rice gets cooked.
    7. Remove the cloth from the top of the rice, check the cooked rice.

    Grilled vegetables 4 Portions


    Sr no Ingredients Qty Unit Rate Amount
    1 French Beans 100 Gms
    2 Carrots 200 Gms
    3 Capsicum 100 Gms
    4 Onion 100 Gms
    5 Cauliflower 100 Gms
    6 Salt 10 Gms
    7 Butter 30 Gms
    8 Tomato ketchup 50 Ml
    9 White pepper 3 Gms
    10 Mustard 3 Gms
    11 Worcestershire sauce 20 Ml
    12 Oil 30 Ml

    Method
    1. Remove the strings of the french beans and cut in to dices. Pel the carrots and cut
    in to batons. Cut the capsicums in to cubes, Cut onions into quarter and in to
    flakes. Cut cauliflower in to florets.
    2. Parboil the vegetables separately till cooked but firm. Drain, refresh.
    3. Make a marination of worcestershire sauce, tomato ketchup, mustard, salt and
    pepper and oil.
    4. Add the parboiled vegetables to the marination. Keep for 30 minutes.
    5. Place the vegetables on a mediuum hot griddle plate. Sprinkle butter and oil
    6. Allow to grill the vegetables till done and surface becomes brown/ char grilled.
    Ratatoille Nicoice

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