TIPS AND TRIVIA

 1-The ancient Assyrians used saffron for medicinal for purposes. The Greeks and Romans used it to perfume their luxurious baths. The bright orange-yellow colour also made saffron useful as a dye.
 

2-Muesli, or birchermuesli as it’s known in Switzerland, was first made in 1900 by Dr Maximilian Bircher-Benner from Aarau, as a healthy evening meal for his patients.

3-Aged Swiss is a strong, sharply flavoured cheese. Its texture is firm compared is firm compared to the other varieties.

4-According to old Swiss wives’ tales should not be served with cheese fondue because they would make they would make the cheese hard to digest. Ideally, hot tea or kirsch can be served with fondue.

5-Veal comes from young calves, and so the meat is tender and lean and the flavour is delicate. The best way to cook veal is with moist heat, either by braising it or cooking it in a liquid. Since he meat is lean, it tends to dry out when cooked with dry heat.

TOMATO FONDUE

Tomato fondue is best accompanied by boiled unskinne potatoes, pickled gherkins and pearl onions, some crusty baguette and a fine bottle of fen dant du valais that glorifies the bumble chasselas cepage grapes that grow so abundantly.

SIMPLE RECIPES INDIA

Ingredients: ( Recipe for 4-6 persons )
•    1 pod of freshly cut garlic
•    300 gms of Swiss Gruyere, Emmenthal, Vacherin Fribourgeoise cheeses, grated medium
•    200 gms of pureed cooked tomato
•    1 cup Fendant white wine
•    1 tsp Maizena
•    Grate of nutmeg
•    Salt and freshly ground white pepper

Method to prepare the TOMATO FONDUE VALAISANNE
1.    In a fondue pot (Caquelon) rub the half pod of freshly cut garlic on its bottom before putting it on a slow flame.
2.    Melt in the cheese. Add the tomato puree. Add the white wine, a grate of nutmeg, and the maizena.
3.    Once the cheese has melted and combined, stir in a prisel of salt and a few turns of freshly ground white pepper.
4.    Tomato fondue is best accompanied by boiled unskinne potatoes, pickled gherkins and pearl onions, some crusty baguette and a fine bottle of fen dant du valais that glorifies the bumble chasselas cepage grapes that grow so abundantly.

CHICKEN KABAB

Chicken Kabab

Chicken kebab cooked from chicken or lamb meat and it is favorite in north India.In India South and North Indian chicken recipes are fomous.Right from the south to north India, there are several ways to preparing the chicken.

Recipe Kebab Ingredients:
•    Chicken breast Pieces (boneless)- 8
•    Onion (roasted in oven for 40min) - 5
•    Almond Paste - 1 tsp
•    Yogurt - 1 tbsp
•    Black Pepper - 1/2 tsp
•    Ginger Garlic Paste - 1 tsp
•    Black salt - 1/2 tsp
•    Salt - 1/2 tsp
•    Dal Chini Powder - 1 tsp
•    Cloves (powdered) - 5 to 6
•    Coriander Powder- 1 tsp
•    Cardamom Powder - 1 tsp
•    Red Chili Powder - 1/2 tsp

Preparation:
•    Insert wooden skewers in chicken long pieces and put them aside.
•    In a Food processor add all other ingredients and make a marinade. This will take 2 to 3 minutes.
•    Apply this marinade (or gravy) on to chicken long pieces.
•    Take a pan put some ghee and when it is hot put chicken pieces into it. Hold the pieces from wooden end sides of skewers. Keep rotating till all the sides are cooked.
•    You can cook in a oven or on grill of tandoor also.
•    Enjoy the dish with coriander chutney.

CORN ON TOAST

Corn on Toast is very simple to prepare in home. A simple corn toast is a milk toast corn recipe for one and all. The corn on toast Butter, Onion, Milk and Cream are applied in this recipe. Try it yourself in your home.

How to prepare CORN ON TOAST?

Ingredients:
•    Fresh  con kernels:  2 corns
•    Butter : 1 tbsp
•    Small sized  onion : 1 no
•    Turmeric: a pinch
•    Red chilli powder : a pinch
•    Salt
•    Milk:  ½ cup
•    Cream: 1 tbsp

Method
1.    Remove the corn kernels from the fresh corn using a knife.
2.    Add chopped onion in a little butter, and a small pinch of turmeric and red chilli powder.
3.    Add   the corn and cook with half a cup of milk.
4.    At the end when the milk has almost dried up, season with salt and a tablespoon of cream. Stir well.
5.    Top onto toasts and decorate with a leaf of coriander if desired.