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Continental capers
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A bit of Italy, a tad of France and a dollop of Ireland. The time is right for some western variety
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TASTY DISHES For a fine dining do
If a gathering of friends and family looms on your horizon, here’s a mix-and-match continental menu designed for easy entertaining. Rustle up some vegetables, spaghetti and surround it with some deliciously simple accompaniments.
Sauteed buttered vegetables
Ingredients
Flowerets of broccoli: 10-12
Baby potatoes, boiled and peeled: 8-10
Carrots, peeled and sliced into thick stripes: 2
French beans sliced lengthwise: 12
Baby corn, sliced lengthwise: 8
Mushrooms, cut into halves: 1/2 cup
Cherry tomatoes: 6-8
Butter: 2 tbsp
Salt and pepper to taste
Method
Parboil the broccoli, carrots, French beans and baby corn in boiling water. Drain and keep aside. Heat the butter in a frying pan. Gently toss the vegetables in butter. Add salt and pepper. Mix well. Serve hot with toasted bread.
Rice and spaghetti croquettes
Ingredients
Boiled rice: 1 cup
Spaghetti: 1 cup
American sweet corn, boiled: 1/2 cup
Chopped cherry: 1 tbsp
Green chillies, finely chopped: 1 tbsp
Butter: 2 tbsp
Plain flour: 3 tbsp
Milk: 1 cup
Salt to taste
Bread crumbs
Oil for frying
For the batter
Plain flour: 1/4 cup
Water: 1/2 cup
A pinch of salt
Method
Heat the butter. Add the flour and stir fry on a low flame. Add milk and allow the mixture to thicken. Allow it to cool. When the sauce is cool, add the rice, spaghetti, corn, celery, green chillies and salt. Mix well and shape into balls or flat rounds. Make the batter by mixing the plain flour, water and salt. Dip the croquettes into this batter, roll into bread crumbs and deep fry in hot oil until crisp. Serve hot.
Baked vegetable pancakes
Ingredients
For the pancakes
Plain flour: 1/2 cup
Corn flour: 1/2 cup
Milk: 1/2 cup
Water: 1/2 cup
Melted butter: 2 tsp
Salt to taste
For the stuffing
Mixed vegetables (carrot, green peas and French beans), finely chopped: 1 cup
Small onion finely chopped: 1
White sauce: 2 teacups
Salt and pepper to taste
Butter: 2 tbsp
For baking
White sauce: 2 cups
Grated cheese: 4 tbsp
Method: Mix flours, milk, water and salt to make a batter of smooth flowing consistency. Spread the batter into small rounds on a non stick pan. Smear butter and cook on both sides. Repeat with remaining batter. Make the stuffing by heating the butter and stir fry the onions. Then add the mixed vegetables, salt and pepper. Then add the white sauce. Mix well. Cook for 2-3 minutes.
Spread a little stuffing in between pancakes and fold. Arrange the stuffed pancakes on a greased baking dish. Pour 2 cups of white sauce over it. Sprinkle grated cheese over it and bake in a hot oven until the cheese turns golden brown. Serve hot.
Rice casserole
Ingredients
For the rice
Long grain cooked rice (each grain should be separate): 3 cups
Butter: 1 tbsp
Milk: 2 tbsp
Salt to taste
For the vegetables layer
Mixed boiled vegetables: 2 cups
Onion: 1
Tomato puree: 2 cups
Chilli powder: 1/2 tsp
Fresh cream: 2 tbsp
Butter: 1 tbsp
Salt to taste
Grated cheese
Method
Heat the butter. Add the rice, milk and salt. Gently stir fry and keep it aside. Make the vegetable layer by heating the butter and then sautéing the onions for 2 minutes. Then add the mixed boiled vegetables. Stir fry for 2 minutes. Then add the tomato puree, chilli powder and salt. Cook on a low flame for a few minutes. Add the cream. Mix well. Grease a baking dish. Spread the rice evenly. Over the rice spread the vegetable tomato layer. Cover this with cheese and bake until the cheese melts.
SUJATA MALANI
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