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Continental: Cooking for the Indian Kitchen
Continental: Cooking for the Indian Kitchen

Continental: Cooking for the Indian Kitchen

by Nita Mehta

Your Price: $20.70
In Stock.

Product ID:23364

Language

English

Publisher

SNAB

ISBN

8178690020 - Year: 2006 - Pages: 126

Binding

Hardcover

Nita Mehta

Author: Nita Mehta
Publisher: SNAB
Year: 2006
Language: English
Pages: 126
ISBN/UPC (if available): 8178690020

Description

The Continental recipes have been modified suit Indian conditions, keeping in mind the climate, taste and easy availability of ingredient. Generally, in continental cooking, the sauce is coked separately and so are the meat and the vegetables. The two are then combined at the time of serving. The sauce may be tomato based, cream based or just stock thickened with corn flour. Mustard, lemon, pepper fresh or dried herbs are added to flavour the sauces.

This book offers you a wide variety of chicken, mutton, fish, egg, pasta and vegetable dishes to help you pick and choose a complete continental meat.

Contents

Introduction

SOUPS
Vegetarian:
Almond grape soup
Spinach & Mushroom Soup
Cream of tomato soup
French onion soup
Spring onion & potato soup
Vegetable corn soup

Non-vegetarian:
Cream of chicken soup
Cream of chicken &
Mushroom soup
Chicken potato soup


SALADS, DIPS & DRESSINGS
Vegetarian:
Potato, apple & celery salad
Green bean salad with
Sesame seeds
Vegetarian Caesar salad
Vegetarian cole slaw
Warm winter salad
Roasted peppers & pasta salad
Vegetables in Italian yogurt
Dressing
Chilli cheese dip
Mushroom pate
Mustard dip
French dressing basil dressing
Onion cream dressing

Non-vegetarian:
Caesar salad with chicken
Chicken Cole slaw
Chunky salad
Tomatoes stuffed with chicken
Salad
Mayonnaise
Cream dressing


FROM THE OVEN
Vegetarian:
Exotic vegetables au gratin
Eggplant parmigiana
French baked potatoes
Vegetarian shepherd’s pie
Bean & spinach bake
Onion-mushroom rosti
Pancake Florentine
Vegetables baked in
Marinara sauce
Baked corn with asparagus
Rice, spinach & mushroom casserole
King Edward’s potatoes
Cauliflower noisette
Cauliflower & broccoli bake

Non-vegetarian:
Moussaka
Grilled fish with tomato relish
Baked fish in cheese custard
Chicken Alexandria
French egg casserole
Fish baked with pineapple
Quiche Lorraine
Grilled savoury chicken
Lemon fish Florentine
Boiled eggs in mushroom sauce
Chicken amandine
Chicken & mushroom casserole
Stuffed chicken with sauce
Vegetable & cheese soufflé
Corn & spinach soufflé
Shepherd’s pie
Hot cheese soufflé


FROM THE PAN
Vegetarian:
Supreme vegetable steak
Dill potatoes
Vegetable sizzler with pepper sauce
Champignons ala cream ratatouille
Pan-fried brinjals with sour cream
Light sesame vegetables
Cottage cheese in mustard
Cream sauce

Non-vegetarian:
Chicken minced steak with
Mushroom sauce
Fried chicken chasseur
Nutty fish balls in tomato sauce
Burgers with Pizza-Iola sauce
Herbed fried fish with
Tartare sauce
Hungarian goulash
Chicken stroganoff
Chicken Italia-no
Prawns in cream sauce
Spinach ala béchamel
Cauliflower ala villeroi
Minty mushroom croquettes
Cottage cheese Florentine
Stuffed cheese steak with salsa
Dilled carrots & pea pods
Vegetable stew
Pan-fried herb chicken with mushrooms
Chicken Marengo
Pan roast chicken
Fish cooked in orange sauce
Lemon chicken
Fried chicken with mushroom cream
Pan-fried pepper lamb
Chicken breasts with orange glaze
Chicken stew
Chicken sizzler
Pan-fried chicken
Crispy fried chicken
Mince crepes
Chicken crepes


PASTA, RICE & BREAD
Vegetarian:
Spinach cannelloni
Italian risotto
Risotto with asparagus
Hot lemon bread
More flavoured butter spreads
Spaghetti Bolognese
Pasta spirals with meatballs
Fettuccine with chicken
Fruity chicken risotto


DESSERTS & PUDDING
Without egg:
Chocolate mousse - eggless
Glazed kiwi cheesecake
Date & walnut pie
Lemon cheesecake
Black currant cheesecake

With egg:
Crème caramel
Chocolate mousse
Almond soufflé
Cold lemon soufflé
Glazed strawberry gateau
Meringue rice pudding
Devil’s chocolate temptation

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