SHEPHERDS PIE


 

S.no

Ingredients

Quantity

1

Mince meats

1\2 kg

2

Onions

100gms

3

Garlic

2 cloves

4

Celery

100gm

5

Tomatoes

4 nos

6

Tomato puree

1tbs

7

Seasoning

As taste


Method:

 

1) Heat oil in a pan adds bay leaf and peppercorns, allow it to crackle.

 

2) Add chopped onions and garlic and celery, sauté this mixture little more than transparent.

 

3) Now add the mutton mince and cook till brown, add tomato concasee and tomato puree, cook add water to cook the mince, season to taste.

 

4) Grease a baking dish, put the mince mixtures in it, and decorate with potato rosettes.

 

5) Cook potatoes in cold water with salt well done, peel and mash potatoes, add salt, white pepper, egg yolks and little butter, pipe into rosettes, brush with egg whitesand 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