CAULIFLOWER MORNAY

 CAULIFLOWER MORNAY

S.NO

INGREDIENTS

QUANTITY

1

Cauliflower

250gms

2

Mornay sauce

250gms

3

Parmesan cheese

20gms

4

Seasoning

To taste

 


Method:

 

1 Cut the cooked cauliflower into florets.

2 Reheat in a pan of salted water or reheat in butter in a suitable pan.

3 Place in vegetable dish or on a greased tray.

4 Sprinkle with grated cheese, brown under the salamander and serve hot. 

Comments

Post a Comment

Popular posts from this blog

Grilled fish in mustard sauce with steamed vegetables

Image
  Grilled fish in mustard sauce with steamed vegetables   Ingredients 1 teaspoon olive  oil 1/2 red onion, sliced 1 medium yellow squash, sliced 1 medium zucchini, sliced 1 00 gm mushroom sliced 1 cup chicken stock   S alt and freshly ground black pepper 4 pieces basa fish 4 sprigs fresh thyme 1 tablespoon chopped garlic 2 tablespoon  mustard  paste Method: In a high-sided skillet over medium heat, add the Olive  oil. When it is hot toss in half the onion and cook until softened, about 5 minutes. Add the remaining squash and zucchini, mushrooms, and broth and season with salt and pepper. Place the fish on the vegetables and top each piece with a sprig of thyme. Season the fish with salt and pepper, cover, and steam until the fish is cooked through, about 10 minutes. Remove the fish to a plate and cover to keep warm. Remove the vegetables with a slotted spoon to a bowl and cover to keep warm. Turn the heat to high and let the broth bubble, add the garli...
Read more

Cholar dal

  Method:   1.Wash the chana dal, Boil the lentil in water, add salt, turmeric powder, bay leaf . 2. In a separate kadhai, add mustard oil, add cumin seeds, whole spices, asafoetida, green chilies ,ginger,and add the boiled lentils in the kadhai add salt , sugar. In a separate pan shallow fry in desi ghee coconut cut into slices and add in the cholar dal. 3.Serve hot garnish with coconut slices. Sno. Ingredients Qty 1 Chana dal 350 gm 2 Garlic 30 gm 3 Cumin 10 gm 4 Ginger 25 gm 5                Red chilly powder 8 gm 6 Coriander powder 10 gm 7 Salt TT 8 Desi ghee 100 ml 9 Fresh coconut 100 gm ...
Read more

Dum ke khumb

  ·  Dum ke   khumb     Ingredients 750g - fresh mushrooms 1 cup - yoghurt 1/4 cup - oil Salt to taste 3 cloves 1-inch piece cinnamon A pinch of powdered mace (jaiphal) 1 bay leaf 1 cup - chopped onions 2 tbsp - chopped ginger 1 tbsp - chopped garlic 5-6 green chillies, chopped 1/2 tsp - red chilli powder, 1/2 tsp - coriander powder 1/2 cup - chopped tomatoes 1 heaped tbsp - kasuri methi 3 tbsp - chopped coriander Method: Trim, wash, blanch, and slice the mushrooms. Beat the yoghurt until smooth. Combine the beaten yoghurt, salt, and sliced mushrooms in a large bowl. Set aside for 30 minutes. Heat oil in a heavy bottomed pan. Add the cinnamon, cloves, green and black coriander, bay leaves, and mace. Saute for 2 to 3 minutes. Add onions and fry until golden brown. Add ginger, garlic, and green chillies. Saute for 2 minutes. Add 5 to 6 tablespoons of water, coriander powder, and red chilli powder. Stir-cook for half a minute. Add tomatoes, and fry until the oil le...
Read more