8th and 9th April 2019 (FoC Pr. Menu)

Carrot and Orange Soup

Tagine of Lamb

Fish and Chips

Chilled carrot and orange soup

Image result for carrot orange soup image
Ingredients Quantity
Carrots 300 gm
Vegetable stock 700 ml
Ground cumin 5 gm
Green cardamom 2 No.
Sugar 15 gm
Grated orange zest 20 gm
Orange juice 250 ml
White pepper 7 gm
Heavy Cream/Yoghurt For Garnish
Coriander Leaves For Garnish


  • Peel carrots and puree it
  • Broil cumin and then cardamom.  Once done ground it.
  • In a pan add spices and then carrot puree along with sugar
  • Once it starts boiling then add orange zest and then orange juice
  • Give this mixture one boil and then add chicken stock
  • Cook it and then to adjust the consistency add cream and then season it with white pepper

Chef Tip: This soup can serve Hot or Chilled. If you are serving the hot then add 1 tea spoon of corn flour in soup for binding purpose. We can also add the Coriander leaves with stab in vegetable stock for purpose of enhance the taste.  Chef can add the row papaya or white skin of watermelon to provide the unique taste in chilled soup  

Tagine of lamb

Image result for Tagine of lamb image
Ingredients Quantity
Lamb cubes 500 gm
cubed onions 30 gm
Carrots cubed 50 gm
Potato Cubed 50 gm
Peas 20 gm
Coriander Leaves 10 gm
French Beans 30 gm
Crushed ginger paste 3 gm
Saffron ¼ gm
Salt To taste
Pepper To taste
lamb stock 300 ml
Red chilies powder 1 tsp


  • Lightly oil lamb cubes. Light Brown in oven with onions and carrots. Discard fat. (this method is optional method and used for fast cooking purpose)
  • Season with ginger, saffron, chopped coriander leaves, salt and pepper. Add boiling water or stock to just cover. Simmer covered in the oven until tender.
  • The tagine is traditionally cooked in a tagine pot and served with vegetables
  • This is semi dry dish and it lamb cooked by steaming method in tagine pot

Fish And Chips

Image result for Fish And Chips image
Ingredients Quantity
Fish  Fillet 200 gm
Eggs ½ No
English Mustard 5 gm
Salt To taste
White Pepper Powder To taste
Lemon 1 No.
Refined Flour 50 gm
French Fries 200 gm
Tartare Sauce  20 gm
Parsley For Garnish
Breadcrumbs 40 gm


Fish: Marinate with salt, white pepper powder, lemon juice, english mustard and chopped parsley. Bust in flour, dip in egg and coat with bread crumb.

Lemon: Cut in to half.

Parsley: Deep fry the parsley for garnishing.


  • Deep fry the fish till crisp outside and cooked inside.
  • Deep fry the French fries till crisp.
  • Assemble on a plate and serve with tartare suace
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Dr Sunil Kumar Lecturer in ICI Noida 9996000499

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