Beetroot salad			No. of Portions	4
Ingredients	QTY	Unit
Beetroot	200	Gm
Shallots	30	Gm
Vinaigrette	20	Ml
Dill leaves	10	Gm
Garlic	5	Gm

                                                                                               

Pre-preparations:         

1.	Boil beetroot till tender. Peel and cut into dices.
	Peel and finely chop shallots.
	Peel crush and chop garlic.
	Wash and chop dill leaves.

To assemble:

1.	Mix beetroot, shallots, garlic and dill leaves. Pour vinaigrette and mix well.
	Chill in refrigerator.

Standard:

Deep purple in colour, glossy / shiny appearance, neatly and evenly cut beetroot, well-seasoned and flavoured with dill and garlic. Served chilled.

Potato croquettes			No. of Portions	4
Ingredients	QTY	Unit
Potato	200	Gm
Egg	1	No.
Butter	5	Gm
Salt, pepper pwd.	To taste
Nutmeg powder	1	Gm
Refined flour	50	Gm
Bread crumbs	100	Gm
Oil	To fry

                                                                       

        Pre-preparations:

1.	- Prepare mashed potatoes - season, flavour with pepper and nutmeg powder. Add butter and little egg. - Add salt and pepper powder to refined flour to make it ‘seasoned flour’. Beat the egg.
	- Divide mashed potato into 4 equal portions. Roll out each one into cylindrical shape. Method:
1.	Dust croquettes with seasoned flour. Dip in egg wash and coat with bread crumbs. Adjust shapes.
	Deep fry in hot oil to a golden brown colour. Remove on absorbent paper and serve immediately.

Standard:

Potatoes mashed, well-seasoned and flavoured with nutmeg; shaped like a barrel, coated evenly with bread crumbs and deep fried to a golden brown colour. Served hot.

Egg and vegetable stew			No. of Portions	4
Ingredients	QTY	Unit
Boiled eggs	4	No.
Butter	20	Gm
Olive oil	10	Ml
Onion	50	Gm
Garlic	5	Gm
Cauliflower	50	Gm
Carrot	50	Gm
Turnip	20	Gm
potato	50	Gm
Green peas	30	Gm
Tomato	100	Gm
Tomato puree	10	Gm
Refined flour	15	Gm
Salt, white pepper powder	To taste
Bay leaf	2	No.
Peppercorns	4-5	No.
Worcestershire sauce	A dash
Parsley	A few sprigs

                                                                                   

Pre-preparations:

1.	Shell the eggs and slice lengthwise neatly into two.
	Pre-prepare the vegetables and cut if necessary into even sized cubes.
	Blanch and quarter the tomato.
	Chop the garlic and parsley.

Method:

1.	Heat the oil and butter with garlic.
	Add onions and sauté lightly.
	Now add other vegetables and sauté.
	Sprinkle refined flour and cook till light brown roux.
	Add sufficient water, bay leaves and peppercorns. Simmer till vegetables are ‘al dente’.
	Stir in the tomatoes and adjust the colour with the tomato puree.
	Check seasoning; add white pepper powder and a dash of Worcestershire sauce.

To serve:

Remove stew from the fire, discard bay leaves & peppercorns, transfer to the serving dish, arrange eggs neatly and sprinkle parsley.

Standard:

Neatly cut vegetables, cooked al dente, gravy must be fairly thick, light reddish brown in colour. Seasoned and served hot.

Note:

Other suitable vegetables could be substituted.

Omelets			No. of Portions	1
Ingredients	QTY	Unit
Eggs	2	No.
Butter	5	Gm
Olive oil	5	Ml
Salt	To taste
White pepper powder	To taste

                                                                                               

Steps

1.	Beat eggs lightly. Add salt and pepper. Add butter and olive oil. Mix well.
	Grease a non-stick pan lightly and heat it.
	Pour the egg mixture over and mix with a wooden flat spoon.
	Cook over a low flame till slightly set. Fold up into a crescent shape and serve immediately.

Note: Fillings –

a] Raw or cooked filling such as mushrooms, spinach, grated cheese etc. can be put in the middle and then the omelets rolled.

b] Filling such as chopped onions, tomato, green chilly, green coriander can be mixed with the beaten eggs for a masala omelet.

c] Filling can be sautéed in pan first, e.g. onions, mushrooms and then beaten eggs can be poured in the pan. (In this case 5 ml extra olive oil will be required.)

Green salad			No. of Portions	4
Ingredients	QTY	Unit
Iceberg lettuce	50	Gm
Cos lettuce	50	Gm
Frizae lettuce	50	Gm
Lollo rosso lettuce	50	Gm
Cherry tomato	25	Gm
Olive oil	5	Ml
Vinegar	5	Ml
Salt	To taste
White pepper powder	To taste

                                                                                               

Pre-preparations:

1.	Break lettuce leaves into medium sized pieces and keep in ice cold water.

Method:

1.	Remove from water. Shake dry and pat dry with a clean, dry duster.
2.	Arrange attractively on a serving dish.
3.	Add cherry tomatoes to bring out colour contrast.
4.	Drizzle dressing ingredients over and mix lightly.
5.	Serve immediately.

To serve:

Standard:

Crisp pieces of lettuce, well-flavoured with the dressing. Served chilled.

Lyonnaise potatoes			No. of Portions	4
Ingredients	QTY	Unit
Potatoes	400	Gm
Onions	100	Gm
White stock	To moisten
Butter	25	Gm
Salt, white pepper powder	To taste

                                                                                   

Pre-preparations:

1.	Peel and cut potatoes into roundels. Boil in salted water till done. Drain. DO NOT REFRESH.
	Peel and cut onions into roundels / rings.
	Heat 5 gm butter. Sauté onions lightly.  Keep aside. Method:
	Grease 4 ring moulds with a little butter. In each mould, arrange a layer of potatoes. Sprinkle salt and pepper powder, dot it with butter and layer with onions. Moisten with white stock. Repeat this process till all moulds are filled till the rim.
	Place in a hot oven till surface browns.
	Remove from oven, de-mould and serve immediately.