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FRENCH ONION SOUP
You will need :
How to Prepare
8 (450 gms.) Onions • 50 gms. Butter 3 cloves Garlic 2 tbsp. Flour 6½
cups (1.5 Litres) Stocks or Water and Stock Cubes • 50 gms. Cheese • 1 tsp.
Mustard • 5-6 slices Bread • Salt and freshly ground Black Pepper to taste
• 2 tbsp. Sherry
• • •
Halve onions. Slice with 2 cloves of garlic.
Bring the chicken stock to boil. Add salt and pepper.
Mix vinegar, soyabean sauce, Chinese chilly sauce and sherry. Stir cornflour in
¼ cup cold water. Add this mixture to the boiling stock. Stir constantly.
SOUR ‘N’ HOT SOUP
You will need :
• 6 cups (1.3 litres) Chicken Stock
Capsicums • 75 gms. Beans • 75 gms. Beans Sprouts • 3 Mushrooms soaked in
water • 100 gms. Peas or Sweet Corn • 3 cubes Panner • 3 tbsp. Vinegar • 4 tbsp. Soyabean
Sa uc e • 1 t b sp . Chi nes e Ch il l y Sa uc e • 2 t b sp . Cor nf l ou r ( he ape d)
• 2 tbsp. Sherry • 1 Egg White
• 1 Carrot • ¼ Cabbage • 4 (330 gms.)
How to Prepare
Heat butter. Add sliced onions and garlic and cook over moderately low heat,
stirring every now and then to prevent sticking, until the onions are golden
brown. This will take about 30-40 minutes, but care must be taken not to allow
the onions to burn.
Add flour and stir till flour is also brown.
Gradually add stock and sherry stirring continuously until all the stock has been
used and the soup has come to boil.
Season with salt and pepper and simmer for 20 minutes.
Place cheese with remaining garlic clove in the Food Processor Bowl. Chop
fine. Add mustard and blend well.
Spread cheese mixture on one side of toasted bread.
Place slice in soup bowls. Pour in the soup and when the slices of bread have
risen to the top, place the bowls under a hot grill until the cheese turns golden
brown. Serve hot.
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Place cabbage wedges horizontally in the Feeder Tube. Shred using firm
pressure. Then position carrots horizontally in the Feeder Tube. Shred using
firm pressure. Follow the same procedure for the capsicums and beans.
Add the shredded vegetables, panner and bean sprouts to the boiling stock.
Simmer for 15 minutes.
Add lightly beaten egg white, stirring continuously.
Check seasoning and serve hot.
DHOKLA
You will need :
• 2 cups (200 gms.) Bengal Gram ¾ cup (80 gms.) Black Gram ½” Ginger
• 8 Green Chillies • 6 tbsp. (90 gms) Oil • 1 tsp. Mustard Seeds • a pinch of
Asafoetida • 3-4 Curry leaves • ½ tsp. Sugar • 1 tsp. Baking Soda • 2 tsp. Salt
• ½ tsp. Turmeric • 1 cup (275 gms.) Curd • 2-3 tbsp. Lemon Juice or Tamarind
Water
• •
How to Prepare
Mix the two cup grams and soak for 5-6 hours.
Place the grams in the Food Processor Bowl. Add curd, sugar and salt. Grind
until a fine texture is obtained. Remove to a bowl.
Grind ginger, asafoetida and 2 green chillies. Add to the above mixture.
Add all the remaining ingredients except baking soda and lemon juice/tamarind
water and leave for 12 hours or till the mixture starts to ferment.
Add baking soda and 1tsp. lemon juice. Mix well and pressure cook the mixture
for 20 minutes.
Heat oil and fry mustard seeds and curry leaves. Add to steamed mixture.
Remove from pressure cooker and cut into small pieces.
Slice and seed the remaining green chillies. Soak them in the lemon juice/
tamarind water. Pour the juice over the small pieces and serve garnished with
green chillies.
