Apple Rabri

Ingredients:

• 3 Apples (peeled, grated)
• 1 litre Milk
• 4 tbsp Sugar
• 1/4 tsp Green Cardamom
• 8-10 Almonds (blanched, sliced)
• 5-6 Pistachios (blanched, sliced)

How to make Apple Rabri:

• Pour milk in a broad vessel and bring to a boil. Simmer till reduced to half the original quantity.
• Add sugar and cook on low heat, stirring continuously.
• Add the grated apples to reduced milk and mix. Cook for three to four minutes.
• Add cardamom powder, almonds and pistachios. Pour into a serving dish.
• Apple Rabdi is ready. Serve hot or cold.

Pussyfoot

Ingredients:

• 2 tbsp Lime juice
• 1 tbsp Lemon juice
• 1 Egg yolk
• 6 tbsp Orange juice
• 6 tbsp Cold sparkling water
• Orange slice for garnishing

How to make Pussyfoot:

• Pour all the ingredients in a cocktail shaker with ice, except sparkling water.
• Shake the mixture vigorously.
• Pour the mixture in an unusually shaped glass.
• Add sparkling water & stir gently.
• Garnish with orange slice and serve it chilled.

Chicken Teriyaki

Ingredients:

• 2 pieces free range chicken breast, sliced
• A little Vegetable oil
• A little Flour
• A little Grated ginger
• 2tbsp sake(rice wine)
• 4 tbsp dark soy sauce
• Sugar as per taste
• Marinated sweetened rice wine,
• Mixed Green Salad (for garnish)

How to make Chicken Teriyaki:

• Mix sake, soy sauce and sugar in a bowl to make teri-yaki sauce.
• Smear the chicken with flour.
• Heat a little oil in a frying pan.
• Sauté chicken on both sides to a golden finish and remove chicken from the pan.
• Remove the left over oil from the pan.
• Pour teri-yaki sauce into the pan and heat up to boil.
• Simmer chicken well in the pan again on both sides and turn off the heat.
• Add grated ginger to garnish.
• Chicken teriyaki is ready. Serve it with salads.

French Onion Soup

Ingredients:

• 1/4 Cup butter
• 3 Onions, thinly sliced
• 1 tsp White sugar
• 1 tbsp All-purpose flour
• 2-1/2 Cups water
• 1/2 Cup red wine
• 2 (10.5 ounce) Cans condensed beef broth
• 8 Ounces sliced Swiss cheese

How to make French Onion Soup:

• Melt butter or margarine in a 4 quarter saucepan.
• Stir in sugar. Cook onions over medium heat for 10 minutes, or until golden brown.
• Stir in flour until well blended with the onions.
• Add water, wine, and beef broth; heat to boiling.
• Reduce heat to low. Cover soup, and simmer for 10 minutes.
• Cut four 1 inch thick slices of bread from the loaf.
• Toast the bread slices at 325 degrees F (165 degrees C) just until browned, about 10 minutes.
• Ladle soup into four oven safe bowls.
• Place 1 slice toasted bread on top of the soup in each bowl.
• Fold Swiss cheese slices, and fit onto toasted bread slices.
• Bake at 425 degrees F (220 degrees C) for 10 minutes, or just until cheese is melted.
• French Onion soup is ready.

Cotriade

Ingredients:

• 3 Pounds assorted fish, cut up
• 4 Slices bacon cut short strips
• 2 Fish heads, tie in
• 2 Bay leaves
• 2 Sprigs fresh thyme or 1/4 tsp dried
• 1 tsp White pepper, ground
• 3 Onions, finely chopped
• 1 Big potato peeled and sliced thin
• 1-1/2 quarts Water
• 2 tsp Salt
• Croutons

How to make Cotriade:

• Place bacon in 3-quart pan on medium flame and cook for about 3 minutes.
• Add onions and cook for 5 minutes or till onions are tender, stirring occasionally.
• Combine water, fish heads, thyme, bay leaves, salt and pepper with it.
• Raise the flame to high and bring it to a boil and cook for about 20 minutes.
• Remove the fish heads from broth and decrease the flame to medium.
• Add potato and cook for about 5 minutes.
• Add assorted fish to it and cook for 5 minutes longer or till fish is done.
• Remove the bay leaves and pour into soup tureen.
• Serve cotriade with croutons on side.