Kadai Masala

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Ingredients : 1. Dry Red chilli 2. Pepper corn 3. coriander seeds 4. cumin seeds 5. Fennel seeds 6. Fenugreek leaves Procedure : Dry roast these ingredients and blend it in blender.

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Poisson Colbert

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Ingredients: 1. Fish fillet - 500g 2. lemon - 4 no 3. Salt -  to taste 4. Flour - 100g 5. Bread crumbs - 250g 6. Eggs - 2no 7. Cooking oil - For frying 8. Butter - 100g 9. Parsley -1sprig Menu text : Crumb fried fish served with parsley flavoured butter. Method of preparation : * Cut the fish into supreme. * Marinate lemon , salt and pepper. * Crumb the fish by first dredging in flour, dippng in egg and coating with flour. *  Fry the fish in hot oil till golden brown colour. *  Prepare Maitred'hote butter with butter and french fryies.
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CUTS OF FISH

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Cuts of vegetables

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chiffonade : It is a cut specifically for leafy vegetables and herbs. It involes chopping the leaf into extremely thin slices. Each slice should be only 1mm wide. This cut is to prepare herbs for seasonings to chop veggis for a salad or to make a light garnish.  Juliene : This cut is typically used for firm vegetable like carrots,cucumbers or celery .It means to cut thin stripes or sticks to be used as both ingredients and garnish . The exact mesurement of julienne should be 4mm to 6mm long 5mm wide and 5mm thick.  Bruniose : A brunoise is a very fine diced cut . It results in tiny cubes 2mm on each side . Brunoise cut are often used in sauces because the tiny pieces cook down well and release a lot of flovour quickly.  Jardiniere : These are sticks or Batons cut from the vegetables of choice . ther is some debate on exactly how big a jardiniere should be, but they typically range from 4cm to 6cm in length and 5mm by 5mm thick.  Macedoine : this is large thicker , cubes , m
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