anmol collection for recipes by chef sachin

Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar

Index

Chef Sachin’s collection

Indian Soups / Shorba

Indian Salads / Raita

Indian Breads

Indian Snacks

Rice preparations

Dal Preparations

Chicken Preparations

Meat Preparations

Sea Food Preparations

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Vegetable Preparations

Indian Sweets

Others

Menu for 02 nd years Food production Practicals

1. Nilgiri KormaZeera RiceMuli ParathaSooji Halwa

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2. Butter Chicken Dal AmritsariAloo PalakZarda PulaoRice Kheer

3. Methi Chicken dal MaharaniPalak PaneerMoti PulaoBesan Halwa

4. Palak Ghost Bhindi KurkureSubzi OPulaoDhabey Di DalTriangular Paratha

5. Plain Rice Punjabi KadhiStuffed Tomato & Capsicum MasalaVermicelli Kheer

6. Ghee Bhath Lal MaansGatte CurryMethi TheplaLapsi

7. Missi Roti Dal BattiSafed Maans Pappad ki SubziMoong dal Halwa

8. vagharelo Bhath UndhiyoKakoi Nu RaituDal Paratha

9. Coconut Yellow Rice Chicken VindalooRice Bread

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10. Chicken Biryani Mirchi Ka salanTomato KutCucumber Raita

11. peas pulaoVeg Sheek KebabDal MaharaniPalak PaneerSevai Kheer

12. Zeera pulao Kadhai Chickenveg JhalfreziDal AmritsariGajar Halwa

13. Zafrani Pulao Kashmiri Dum AlooRista Shahi Tukra

14. Subz Pulao Nargisi KOfta CurryLAzeez laukiMurgh MussallumPhirni

15. Steamed Rice Macher JholAloo PostBaigun BhajaLuchiMisti Doi

16. Curd Rice / Plain Rice RasamChicken ChettinadSambharParipu Payasum

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17. Carrot Pulao Methi ChickenDal PalakPaneer achariKulchaJulab Jamun

18. Boiled RiceFish CurryMalwani UsalKothambir VadiChapatiDoodhachi Kheer

19. Moti Pulao Chole BhatureSooji halwa

20. Plain Rice AvailMor CurryVendakya PachadiDal Payasam

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NILGIRI KORMA No. Of Pax…100

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S.N. Ingredients Quantity Rate

Per Amount

1. Coriander leaves chopped

¼ cup

2. Curry leaves ¼ cup3. Garam Masala

powder100 gms

4. Potato 05 kg 5. Green peas 04 kg6. Cauliflower 04 kg7. French beans 02 kg8. Groundnut oil 01 ltr.9. Medium onions 03 kg10. Capsicum 01 kg

11. Salt to taste

12. Carrots 02 kg

13. Tomatoes 02 kg

For Masala paste14. Cloves 50 gms

15. Coconut scraped 01 kg

16. Coriander leaves 500 gms

17. Coriander seed 250 gms

18. Cumin seed 250 gms

19. Fennel seed 150 gms

20. Garlic 600 gms

21. Ginger 400 gms

22. Mint 01 kg

23. Poppy seeds 500 gms

24. Red chilies whole 50 gms7


Method:

1. Wash and cut all the vegetables into equal size pieces. 2. Cut, chop the onion and keep a side. 3. Wash and puree the tomatoes. 4. Make a paste by using above mentioned masalas and keep aside. 5. Heat up ¼ litre of oil and fry the paste ingredients till light brown, cool and

grind to a paste with little water. 6. Wash and cut the coriander leaves. 7. Boil the potatoes, cauliflower, French beans and carrots till half done in

salted water. 8. Remove and keep aside. 9. Heat up oil in pan and mix in the onion and fry till golden brown. 10. Wash and mix in the curry leaves and masala paste. 11. Fry till the oil separates. 12. Mix in the vegetables and continue stirring. 13. Pour out the tomato puree and bring to boil. 14. Mix in two cup water and simmer (boil slowly at low temperature) till

the vegetables are cooked and the gravy is thick. 15. Sprinkle the garam masala, stir well. 16. Serve nilgiri kurma hot.

JEERA RICE

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Method;

1. Wash the rice and soak in water for half an hour. 2. Heat ghee in a heavy saucepan, add cashew nuts. Fry until brown. Take

them out and keep aside. 3. Add sliced onions, bay leafs, cloves, cinnamon sticks, cumin seeds,

peppercorns to the same ghee and fry for a while. 4. Add the rice, salt, water and stir. Cover with a lid and simmer the flame. 5. Cook until the rice is done. 6. Garnished with chopped coriander leaves. 7. Serve jeera rice hot with any spicy curry or raita.

MOOLI PARATHA RECIPE


Per Amount

1. Basmati rice 11 kg 2. Cumin seeds 500 gms3. Cashew nuts 500 gms4. Whole peppercorns 100 gms5. Bay leafs 25 gms6. Cloves 50 gms7. Cinnamon sticks 25 gms8. Onions, sliced 01 kg9. Ghee 250 gms10. Salt To Taste11. Coriander leaves 250 gms

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Method:

1. Sieve the wheat flour and salt. Add water and knead to stiff dough. Cover and keep aside.

2. Peel and grate the radish. Squeeze and drain all the water. 3. Heat the pan and fry the radish to light brown. Add salt, red chili powder,

green chilies, coriander leaves and mix well. Allow it to cool. 4. Take some dough and roll into small puri, put 2tsp of stuffing and cover all

the sides. Roll again into a thick, round parantha. 5. Heat a tava and shallow fry the mooli ka paratha both sides to crispy and

brown. Put some oil over the paratha. 6. Serve the mooli paratha hot with raita or curry.

Sooji ka Halwa


Per Amount

For stuffing1. Mooli (Radish) 5.6 Kg2. Red chili powder 115 gms3. Coriander powder 100 gms4. Green chilies, chopped

finely 50 gms

5. Turmeric powder 50 gms6. Coriander leaves 250 gms

For dough:7. Wheat flour 10 kg8. Salt To Taste9. Refined oil for frying 01 litre

approx

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Method

1. Mix sugar and water in a pan and heat over low flame. Bring it to boil and set aside.

2. Heat ghee in a kadhai. Add sooji, raisins and cardamom powder and fry until it is very lightly golden brown in color. Constantly stir it to ensure even browning.

3. Add sugar water (syrup) and mix rapidly to prevent lump formation4. Cook over medium heat until the water gets completely absorbed5. Decorate with sliced almonds and serve hot

Zarda Pulao


Per Amount

1. Semolina (Sooji) 5.6 Kg2. Sugar 2.5 kg3. Ghee 2.5 kg4. Water AR5. Cardamom powder 100 gms6. Raisins 250 gms7. Sliced almonds 250 gms

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Method:-

1. Wash the rice and place over the cooking plate in the pan. Pour milk and water over it. Add cloves, cinnamon and ghee. Switch on to rich cooking.

2. Meanwhile drain the pineapple from the syrup and chop it finely. 3. Add sugar to the syrup and cook it over a low flame until it is of two

thread consistency (medium thick). 4. Add the pineapple pieces, essence, and color and turn the switch to warm

position. 5. After 10 minutes, add the syrup, mix gently and press the switch again to

rice cooking when the pulao is done the switch will move to keep warm, switch off and serve hot or allow to remain hot until time to serve.

6. Fresh pineapple in season can be used. Peel and cut one small pineapple into cubes add 1/2 cup sugar and 1 cup water. Boil for 5 minutes and use this instead of the canned pineapple.

Butter Chicken - Murg MakhaniButter Chicken is among the best known Indian foods all over the world. Its gravy can be made as hot or mild as you like so it suits most palates. Also commonly


Per Amount

1. Basmati rice 11 Kg 2. Milk 02 ltr. 3. Fresh Cream 01 Ltr.4. Water AR5. Sugar 500 gms6. Ghee 500 gms7. Pineapple slices 01 kg8. Whole cloves 100 gms9. Cinnamon sticks 50 gms10. Pineapple essence 03 Tbsp.11. Saffron 10 gms12. Raisins 250 gms13. Cashew nuts 250 gms14. Almonds 250 gms

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known as Murg Makhani, Butter Chicken tastes great with Kaali Daal (black lentils), Naans and a green salad


Per Amount

1. Boneless chicken skin removed

10 kg

2. Lemon Juice 150 ml3. Salt to taste4. Degi Mirch powder 01 Pkt.5. Cloves 50 gms6. Peppercorns 50 gms7. Stick of cinnamon 50 gms8. Bay leaves 50 gms9. Almonds 100 gms10. Cardamom 100 gms

11. Fresh yoghurt (must not be sour)

02 kg.

12. vegetable/canola/sunflower cooking oil

01 Ltr.

13. Onions chopped 02 kg

14. Garlic paste 01 kg

15. Ginger paste 400 gms

16. coriander powder 250 gms

17. cumin powder 250 gms

18. turmeric powder 50 gms

19. tomato paste 1000 ml

20. Kasuri methi (dried fenugreek leaves)

01 pkt.

21. Soft butter 500 gms

22. Salt to taste

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23. Coriander leaves to garnish

Method:

1. Mix the chicken, lime juice, salt and red chili powder in a large, non-metallic bowl. Cover and allow to marinate for 1 hour.

2. Heat a flat pan or griddle on medium heat and gently roast (stirring frequently) the cloves, peppercorns, cinnamon, bay leaves and almonds till they darken slightly. Cool and add the cardamom seeds. Now grind into a coarse powder in a clean, dry coffee grinder.

3. Mix the yoghurt, above whole spice powder (from previous step), coriander, cumin and turmeric powders together and add them to the chicken. Allow to marinate for another hour.

4. Heat the oil in a deep pan on medium heat. When hot, add the onions. Fry till a pale golden brown in color and then add the ginger and garlic pastes. Fry for a minute.

5. Add only the chicken from the chicken-spice mix and fry till sealed (chicken will turn opaque and the flesh will go from pink to whitish in color).

6. Now add the tomato paste, chicken stock, kasuri methi and remaining part of the yogurt-spice mix to the chicken.

7. Cook till the chicken is tender and the gravy is reduced to half its original volume.

8. Melt the butter in another small pan and then pour it over the chicken. 9. Garnish with coriander leaves and serve with Naan and Kaali Daal. 10. For an authentic and traditional cooked-over-the-coals flavour: When

the Butter Chicken is cooked, make a small bowl shape with aluminum foil and place it on top of the curry ('floating' on it). Heat a briquette of charcoal on an open flame till red hot and gently put the charcoal in to the aluminum foil bowl. Cover the dish immediately. Remove the cover just before serving, discard the foil bowl and charcoal and serve. The curry will be infused with a smokey flavor!

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http://indianfood.about.com/od/vegetarianrecipes/r/kaalidaal.htm

http://indianfood.about.com/od/breadrecipes/r/naan.htm


Note: - Authentic Butter chicken is always cooked in the clay oven after marination & once again cooked in makhani gravy

Amritsari Dal (Split black gram flavored with mint)


Per Amount

1. Split black gram (urad dal), soaked for 1 hour

03 kg

2. Bengal gram (chana dat), soaked for 1 hour

02 kg

3. Ginger chopped 400 gms4. Garlic chopped 600 gms5. Unsalted butter 01 kg6. Ghee 150 gms7. Onions, chopped 02 kg8. Tomatoes chopped 1.5 kg9. Pickle pulp 250 gms10. Mint 03 Bunch

11. Salt To taste

12. Water AR

Method

1. Drain both the grams and cook in water in a large pan; add salt. Bring to the boil, reduce heat and keep removing the scum that surfaces.

2. Add ginger and garlic each and unsalted butter. Cook covered until the mixed gram is tender and a little water remains. Remove and mash the mixture against the sides of the pan with a large spoon.

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3. Heat the ghee in a pan; add onions and fry until light brown. Add the remaining ginger-garlic, green chilies, tomatoes, and mint leaves. Cook until the tomatoes are mashed. Add boiled dal and pickle pulp and cook for 20-25 minutes approx. and stir occasionally.

4. Garnished with chopped coriander leaves and Serve hot.

Aloo Palak

Method:1. Clean, wash and blanch the spinach and keep a side.2. Cool quickly, or hold under running water in a colander. Put in a mixer

grinder, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth. Keep aside.


Per Amount

1. Spinach 05 kg2. Onions chopped fine 02 kg3. Potatoes boiled and

peeled06 kg

4. Tomato chopped 01 kg5. Green chilies 250 gms6. Ginger 200 gms7. Garlic 600 gms8. Lemon juice 100 ml9. Cinnamon – powder 03 Tbsp

10. Clove powder 02 Tbsp.

11. Cumin seeds 250 gms

12. Asafetida powder 01 Tbsp.

13. Garam masala powder 100 gms

14. Butter 500 gms

15. Ghee 250 gms

16. Salt To taste

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3. Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown. Drain the potatoes, keep aside.

4. In the same hot ghee add the cumin seeds.5. Add the ginger, onions and fry till very tender.6. Add the tomato and further fry for two minutes.7. Add all the dry masalas and fry till ghee separates.8. Add spinach and potatoes.

When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice

9. Just before serving heat butter in a tiny saucepan and add the asafoetida. Pour over the vegetable and mix gently. Serve hot with naan or parathas or even rice.

Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of potatoes.

Rice Kheer

Method:1. Put the rice, milk and cardamom in a pan, bring to boil and simmer gently

until the rice is soft and the grains are starting to break up. 2. Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes. 3. Add the sugar and stir until completely dissolved. 4. Remove the rice kheer from heat and serve either warm or chilled.


Per Amount

1. Long grain rice (washed and drained)

05 kg

2. Milk 10 Ltrs.3. Cardamom seeds

(crushed)100 gms

4. Almonds (blanched silvered)

250 gms

5. Saffron threads, soaked in a little hot milk

10 gms

6. Skinned pistachio nuts (chopped)

250 gms

7. Raisins 250 gms8. Sugar 02.5 kg

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CHICKEN METHI RECIPENo. Of Pax…100


Per Amount

1. Chicken 10 kg2. Fenugreek Fresh 05 Bunch3. Cinnamon stick 10 gms4. Cloves 50 gms5. Green Cardamom 50 gms6. Black cardamom 50 gms7. Garam masala powder 150 gms8. Refined oil 500 ml9. Turmeric powder 50 gms10. Kasoori methi 02 pkts.

11. bay leaves 50 gms

12. coriander leaves chopped 01 Bunch

13. ginger Paste 250 gms

14. green chillies chopped 150 gms

15. onion chopped 02.5 kg

16. coriander powder 250 gms

17. yogurt 01 kg

18. garlic paste 400 gms

19. salt To taste18


Method:1. Clean, skin, wash and cut chicken into medium sized pieces. 2. Heat up oil in a pan. And deep fry the fenugreek leaves to remove the

excess bitterness which is present in the same and keep a side.3. Mix in whole garam masala and bay leaves. 4. Stir fry until cardamoms starts to crackle. 5. Mix in cut onions and stir fry until translucent and soft. 6. Make sure to stir continuously. 7. Mix in cut ginger, garlic paste, turmeric powder, coriander powder and cut

green chilies. 8. Stir fry for a minute. 9. Mix in chicken pieces and beaten yogurt and stir fry on a high flame heat up

for 7-8 minutes. 10. Mix in kasoori methi, deep fried fenugreek leaves, garam masala

powder, cut fresh coriander, salt and three fourths cup of water. 11. Cover the pot and stir fry on a low heat up for ten minutes. 12. Serve hot.

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DAL MAHARANI RECIPE

No. Of Pax…100

Method:

1. Soak rajma, urad daal and chana dal overnight. 2. Cook the urad dal, chana dal and rajma. Mash them a little. Keep aside. 3. Heat butter in a pan, add mustard seeds and cumin seeds and fry until they

splutter. Add ginger and chilies. 4. Fry for few minutes. Add chopped onions and tomatoes. Cook until done.


Per Amount

1. Rajma 02 kg2. Whole Urad dal 02 kg3. Chana dal 02 kg4. Onions, chopped 02 kg5. Tomatoes, chopped 01 ½ kg 6. Green chillies, sliced 100 gms7. Ginger, Grated 400 gms8. Salt To taste9. Turmeric Powder 75 gms10. Red chilli powder 150 gms

11. Corainder leaves 01 Bunch

12. Butter ½ kg

13. Fresh Cream 01 Ltr.


15. Mustard seeds 100 gms

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5. Add salt, red chili powder, turmeric powder and stir well. 6. Add the mashed dals and boil for few minutes. 7. Add cream, coriander leaves and mix well. Serve the dal maharani hot with

roti.

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Palak Paneer

No. Of Pax…100

Method:

1. Mix green chilli paste and ginger-garlic paste with spinach. Add little water.

2. Cook the above mixture for 7 to 8 minutes. Remove before the first whistle.

3. Cut cheese into small cube shaped pieces. Keep 3 cubes for decoration.4. Heat vegetable oil in a frying pan.5. Fry the paneer cubes on a medium flame till they become light brown.6. Take the pieces out of the pan.7. Heat oil in a frying pan / deghchies and heat it.8. Add bay leaves and cumin for frying.9. Add chopped onions and fry again until they turn pink.10. Add garam masala powder, black pepper powder and salt. Mix well. 11. Now add fried paneer and cooked spinach. Mix them properly. Put the

palak paneer in a baking tray.12. Grate remaining paneer pieces and decorate.


Per Amount

1. Spinach 06 kg2. Paneer 04 kg3. Black pepper powder 100 gms4. Ginger-garlic paste 500 gms5. Green chilli paste 150 gms6. Butter 500 gms7. Bay Leaves 05 -07 Nos.8. Cumin Seeds 250 gms9. Garam Masala Powder 01 pkts10. Vegetable oil 500 ml.

11. Salt To taste

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Moti Pulao

METHOD:

1. Pick, clean, wash and soak rice in water for about half an hour. 2. Drain and keep aside. 3. Grate/mash paneer. Add cashew nut powder, cornstarch and salt. Knead

into smooth dough and roll into small balls. 4. Heat sufficient oil in a kadai and deep-fry on medium heat till light golden

brown. 5. Drain onto an absorbent paper and keep aside. Cover these balls with

silver warq. 6. Heat ghee in a kadai. Add cloves, bay leaves, cinnamon sticks and green

cardamoms. 7. Once they start to crackle, add rice. Stir gently, add double amount of

water and salt to taste. 8. Cover and cook till rice is done. Crush saffron in a warm milk. 9. Add this to the rice to give it flavor and color. Serve rice in a platter

garnished with the fried paneer balls.


Per Amount

1. Basmati rice 11 kg2. Cottage cheese (paneer) 02 kg3. Cashewnut powder 250gms4. Cornflour/ corn starch 250 gms5. Oil to deep fry6. Salt to taste7. Silver warq 01 pkt.8. Ghee 500 gms9. Cloves 50 gms10. Bay leaves 07-10 Nos.

11. Cinnamon 25 gms

12. Green cardamoms 150 gms

13. Saffron (kesar) 10 gms

14. Milk ½ ltr.

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Besan Halwa

Method:

1. Heat ghee in a thick pan or vessel prefer copper bottom.2. Now add gram flour and keep on stirring on low flame until the flour turns

golden color.3. Then add cardamom, milk and sugar.4. Keep on stirring the mixture until the mixture turns thick.5. Serve hot by decorating with fried nuts in ghee.


Per Amount

1. Besan (Gram Flour) 04 kg.2. Milk 01 Ltr.3. Sugar 02 kg4. Cardamom powder 100 gms5. Pure ghee 01 ½ kg6. Cashews finely chopped 250 gms7. Pista finely chopped 250 gms8. Almonds finely chopped 250 gms

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PALAK GHOST RECIPE

Method:

1. Wash, clean and blanch the spinach in salted water, refresh with regular water, make a puree and keep a side.

2. Grind half the onion with ginger/garlic paste, chilies, cumin seeds and turmeric powder.

3. Heat up oil in pan, spice up lamb pieces and fry. 4. Heat up oil and fry onion till tender. 5. Mix in ground masala, mix well and fry for a few minutes. 6. Mix in lamb pieces and stir fry on slow fire till done. 7. Mix in garam-masala and spinach, mix in to the lamb and stir fry for 3

min. 8. Stir well to ensure that the spinach and lamb are well mixed. 9. Serve hot decorated with lemon pieces and tomato slices.

Bhindi Kurkure


Per Amount

1. Lamb (medium pieces) 10.5 kg2. Spinach 06 kg3. Onions sliced 02 ½ kg4. Ginger / garlic paste 500 gms5. cumin seeds 150 gms6. Green chilies 150 gms7. Garam masala 150 gms8. Refined oil 500 ml9. Salt To taste

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Method;

1. Wash and dry ladyfingers. Slit them lengthwise into thin strips after chopping off the top and tip.

2. Put ladyfingers in a large bowl; add all seasonings and gram flour mix well.

3. Set aside for 10 to 15 minutes. 4. Heat oil in a deep pan. Add ladyfingers little at a time and fry well till they

turn golden brown. 5. Remove on a paper towel and serve hot with a dip of your choice.

VEGETABLE (SABZI) PULAO RECIPE


Per Amount

1. Lady fingers 05 kg2. Coriander powder 150 gms3. Chat masala 75 gms4. Lemon juice 100 ml5. Gram flour 03 kg6. Cumin powder 150 gms7. Bishop’s weed 100 gms8. Refined oil To deep fry 9. Salt To taste

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Method:

1. Soak rice for half an hour. 2. Heat 1 Tbsp of ghee is a pan, fry cashew nuts and raisins. Keep aside. 3. Heat the remaining ghee in thick bottomed vessel and fry the ground paste

for 10 minutes. Add the vegetables and mix well. 4. Cook until the masala separates from oil and vegetables (subzi) gets tender.

Add turmeric powder. 5. Add rice, salt, and four cups of water and stir well. Cover and cook until the

rice is done on slow flame. Stir once a while. 6. Just before serving take the rice in serving bowl, add the nuts and mix well. 7. Serve vegetable (subzi) pulao hot with raita


Per Amount

1. Basmati Rice 08 kg2. Bay leaf 05 gms3. Cardamoms 100 gms4. Carrots, cut into cubes 02 kg5. Cashew nuts 250 gms6. Cauliflower, cut into florets 03 kg7. Cinnamon sticks 04-05 sticks8. Cloves 50 gms9. Ghee 500 gms10. Ginger Garlic paste 250 gms

11. Green Peas 02 kg

12. Green chilies 100 gms

13. Mint leaves 01 bunch

14. Onions 02 kg

15. Potatoes, cut into cubes 02 kg

16. Raisins 250 gms

17. Salt To Taste

18. Turmeric powder 03 Tbsp.

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DHABEY DI DAL RECIPE

Method;

1. Clean, wash and soak urad dal, chana dal and kidney beans in sufficient water for at least six hours.

2. Take off and finely cut onion and garlic. 3. Wash, take off stem and finely cut green chilies. 4. Wash and finely cut tomatoes. 5. Wash and cut coriander leaves. 6. Remove soaked dals, mix in six cup water and pressure-stir fry for half an

hour or until the dals are completely cooked.


Per Amount

1. Chana dal 01 ½ kg 2. Urad dal 01 ½ kg3. Red kidney beans 01 ½ kg4. Green chilies 150 gms5. Coriander leaves 01 bunch6. Garlic flakes 100 gms7. Oil 500 ml8. Tomatoes 02 kg9. Cumin powder 250 gms10. Red chili powder 100 gms

11. Onions 02 kg

12. Kasoori methi 01 pkt

13. Butter 500 gms

14. Salt To taste

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7. Meanwhile, heat up oil in a pan, mix in cut garlic, stir-fry briefly till golden brown.

8. Mix in cut onion, slit green chilies and stir fry for four to five minutes or until the onion is golden brown in color.

9. Mix in red chili powder, cumin powder and stir-fry briefly. 10. Mix in cut tomatoes and stir fry on high flame heat up for three to four

minutes, stirring continuously. 11. Stir in the cooked dals and grease and mix well. 12. Mix in salt, cut coriander leaves and stir fry dal for ten minutes on low

heat, stirring occasionally. 13. Crush kasoori methi between the palms, sprinkle on the dals and serve

hot.

Triangle Parathas


Per Amount

1. Wheat Flour 06 kg2. Water AR3. Salt to taste4. Vegetable Oil 01 ½ ltr.5. Wheat Flour for rolling as needed

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Method

Making the dough

1. Take wheat flour in a big bowl. Add salt and 1 tsp oil to the flour. 2. Add water little by little and start kneading to form a nice and smooth

dough which is not sticky. 3. Drizzle a few drops of oil so as to coat the final dough. 4. Cover and keep it aside for 15-30 minutes so that the dough sets. 5. After 30 minutes, take the dough and knead it one more time for a few

seconds.

Rolling out Parathas

1. Make lemon sized balls from the dough using your palms. 2. Flatten each ball by dusting it in wheat flour. 3. Place the flattened dough on a rolling board and start rolling to form a

thin circle of 4-5″ diameter. 4. With the back of your spoon dipped in oil, apply oil on the flattened

paratha. 5. Fold it into half to form a semi circle and again apply oil with the back of

your spoon. 6. Fold it once again to form a nice triangle as shown below. 7. Dust the small triangle shaped dough with flour and again start rolling

gently so that it forms a bigger triangle.

Plain Rice


Per Amount

1. Rice 11 kg2. Water AR3. Salt To taste4. Refined oil 500 ml

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Method1. Wash and drain rice several times until water is somewhat clear. Drain

well. 2. Combine rice, salt, refined oil and water in a handi and bring to a boil

over high heat, uncovered. 3. Reduce heat to low, and simmer until nearly all of the water has

evaporated and crater-like holes appear in the rice. Cover saucepan and simmer for about 20 minutes.

4. Remove from heat and allow to stand for 8-10 minutes to complete the final cooking. Fluff the rice using a large wooden spoon and serve hot.

Punjabi Kadhi

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Method;

1. Mix all pakora ingredients except oil and add about ½ cup of water. Mix well.

2. Heat oil in a Kadhai and deep fry vegetable and gram flour mixture after making into small balls. Fry till pakoras are golden brown.

3. Beat Curd/Yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 3 cups of water.


Per Amount

For Pakodas 1. Gram flour 03 kg2. Chopped onion 02 kg3. Chopped potato 02 kg4. Ajwain 100 gms5. Red chili powder. 75 gms6. Chopped ginger. 100 gms7. Baking powder 05 gms8. Oil for deep

frying9. Salt AR

For KadhiGram flour 03 kg

10. Curd (yogurt) 08 kg

11. Dry red chili whole 50 gms

12. Turmeric powder. 50 gms

13. Asafetida 25 gms

14. Fenugreek seeds 150 gms

15. Refined oil 500 ml

16. Salt AR

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4. Heat oil in a Kadhai. Add fenugreek seeds and dry red chili. Stir fry for half minute. Add Gram flour and Yogurt mixture. Bring it to a boil and simmer on a slow fire for about 15 minutes. Stir occasionally.

5. Add red chili powder and fried pakoras and again simmer the punjabi kadi for about 5 minutes.

6. Serve punjabi kadhi hot with steamed rice.

STUFFED CAPSICUM and tomato

Method;

1. Wash the capsicum and boil them whole till they are tender (not too much), drain water and keep aside to cool. Deseed the tomatoes and keep a side.

2. Mash the boiled potatoes. 3. Now in a pan heat 2-tbsp oil/ghee and add chopped onion and fry till it turns

golden brown. 4. Now add all spices, mashed potatoes and peas and fry for few moments. 5. With a sharp knife cut the stem of the capsicum and take out seeds from the

top gently and add the stuffing in it. 6. Now take oil/ghee in a kadhai and fry the stuffed capsicums and tomatoes

on all sides.

S.N. Ingredients Quantity Rate Per Amount

1. Capsicum (simlamirch) 02.5 kg2. Large Tomatoes 02.5 kg3. Boiled potatoes 02 kg4. Boiled green peas 01 kg5. Onion finely chopped 02 kg6. turmeric powder 50 gms7. Red chili powder to taste 75 gms8. Garam masala powder 100 gms9. Dry mango powder

(amchur)50 gms

10. Oil/ghee for shallow frying

11. Salt To Taste

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7. Garnish the bharawan capsicum with grated paneer, chopped coriander leaves and thinly sliced rings of tomato and onions.

8. Serve hot.

Vermicelli Kheer

Method1. In a pan, add little ghee and roast broken vermicelli and keep it aside.2. In another pan, boil the milk.3. Add the vermicelli and cook on a low heat for about 15-20 minutes. 4. Add sugar, crushed cardamom and salt and bring to boil. 5. Finally, sprinkle with fried cashew nuts and raisins.6. Serve hot or chilled.


1. Vermicelli/Semiya 05 kg2. Milk 12 ltr.3. Sugar 04 kg4. Cashew nuts 250 gms5. Raisins 250 gms6. Cardamom (crushed) 100 gms7. Ghee 01 kg

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Ghee Bhat

Method:

1. Clean, wash and soak the rice for 2 hours. Drain the water and keep aside.2. Heat 1 tsp ghee in pan, add the onion, sauté till turns to golden brown, drain

and keep aside.3. Heat the remaining ghee in pan, add the cloves, cinnamon, cardamom, bay

leaf, pepper and saute for ½ minutes until aromatic.4. Add the rice, sauté for a minute and add water, raisins, salt and stir well.5. Cook the rice for 10-15 minutes until the water gets absorbed.6. Sprinkle the sautéed onion and serve hot.

LAL MAAS


1. Basmati Rice 11 kg2. Ghee 01 kg3. Raisins 250 gms4. Bay leaf 25 gms5. Cinnamon 10 gms6. Cardamom 100 gms7. Cloves 25 gms8. Onions finely chopped 01 kg9. Water AR10. Black Pepper corns 75 gms

11. Salt To taste

35


Method:

1. In a pan put cooking oil. When the oil is hot, add chopped onions and fry them until golden brown.

2. Keep aside a little of the brown onions to use for garnish. 3. Add the garlic and ginger paste, cook for 15 min. 4. Add cut portions of mutton and let it cook for 30 min. 5. Now add bay leaves, black pepper, red chili powder, cardamom black,

turmeric powder and curd, then add salt to taste. 6. Cook until the spices are well-cooked and mixed. 7. Add tomato paste and cook on low fire for 40 min. 8. When ready, remove lal maas from the fire and garnish with finely

chopped coriander leaves and fried onions before serving.


1. Mutton Leg 08 kg2. Onions (chopped) 03.5 kg3. Tomato (chopped/paste) 02 kg4. Ginger Paste 400 gms5. Garlic Paste 600 gms6. Curd 02 kg7. Red Chili Powder 100 gms8. Turmeric powder 75 gms9. Coriander powder 150 gms10. Cloves 50 gms

11. Bay Leaves 25 gms

12. Cardamom Black 50 gms

13. Black Peppers (crushed) 50 gms

14. Cooking Oil 01 Ltr.

15. Salt To Taste

36


Gatte Curry

Method;1. Add red chili powder, salt, coriander powder and ghee to besan Mix it well

and Prepare stiff dough.2. Make thin strips of the dough.3. Boil them in water till they are cooked.4. Now cut them into pieces.5. Add red chili powder, salt, coriander powder and turmeric to the strained

curd. Mix it well.6. Now add cooked besan pieces to this mixture.7. Heat the oil.8. Put cumin seeds and curd mixture.9. Cook till it comes to boil.10. Cook it over medium flame for 5 minutes.

METHI THEPLA


1. Besan 04 kg2. Coriander powder 150 gms3. Ghee 500 gms4. Curd 02 kg5. Red chilli powder 100 gms6. Turmeric powder 75 gms7. Cumin seeds 200 gms8. Refined Oil 500 ml9. Salt to taste

37


Method:

1. Put wheat flour in a flat vessel bowl. 2. Mix all the ingredients in it including the methi leaves. 3. Add 1 tsp oil and knead it. Let it stay for 15 minutes. 4. Then make even size small balls of the dough. 5. Roll them separately with a rolling pin into a round shape. 6. Heat the griddle and roast each of the rolled out theplas one by one. 7. First roast one side, turn it upside down. 8. Then put 1/2 tsp oil on the turned side and again it upside down. 9. Repeat the same with the other side. 10. When evenly roasted remove it from griddle. 11. Repeat this for all the balls. 12. Serve them hot with butter or chutney or curd.

Lapsi


1. Wheat Flour 06 kg2. Crushed Green Chilies 150 gms3. Red Chili Powder 125 gms4. Ginger & Garlic paste 250 gms5. Ajwain 150 gms6. Turmeric powder 100 gms7. Asafetida powder 50 gms8. Methi Leaves 01 kg9. Coriander powder 150 gms10. Cumin Seeds powder 150 gms

11. Salt to taste

12. Refined oil AR

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Method

1. Soak the raisins in 1/2 cup water and keep aside. 2. Heat ghee in a heavy bottomed pan, add the broken wheat. Sauté on a

high flame till it turns pinkish brown. Add hot water, partly cover and cook on a medium flame till most of the water has evaporated. Add more water if the wheat is not tender enough.

3. Once all the water has evaporated add the sugar, ghee and 1/2 cup water. Stir. Place a griddle or tava below the pan and cook on a low flame for 8-10 minutes. The lapsi is ready when the ghee starts oozing out from the sides of the pan.

4. Serve hot garnished with blanched almonds and pistachios.

MISSI ROTI


1. Broken wheat 04 kg2. Hot water AR3. Almonds 500 gms4. Sugar 03.5 kg5. Raisins 350 gms6. Cardamom powder 150 gms7. Ghee 01.5 kg8. Pistachio 250 gms

39


Method:

1. Mix Wheat flours gram flour, salt, chili powder, turmeric powder and mix well.

2. Make powder of fenugreek leaves and mix it to the flour. 3. Rub oil into the flour, slowly add water and make a soft dough and

keep it covered with damp cloth for 30 minutes. 4. Knead well again the dough and make balls. 5. Roll into a slightly thick chapatti than usual. Pre-heat the girdle (tawa)

and cook the missi roti with or without oil. 6. Note: It can also be cooked in an oven or tandoor.

Dal Batti


1. Whole Wheat Flour 06 kg2. Gram Flour 01 kg3. Cumin Seeds 250 gms4. Dry fenugreek leaves 250 gms5. Red chili powder 125 gms6. Salt To taste7. Turmeric powder 100 gms8. Refined oil AR9. Water To knead

40



For the panchmel dal1. split Bengal gram 02 kg2. Toor Dal 02 kg3. Green moong dal 02 kg4. Urad dal 1.5 kg5. whole moong 500 gms6. Red chili powder 150 gms7. turmeric powder 75 gms8. Coriander powder 150 gms9. garam masala 100 gms10. cloves 50 gms


12. cumin seeds 125 gms

13. green chilies, slit 125 gms

14. asafetida (hing) 01 Tbsp

15. amchur (dry mango powder)

01 Tbsp.

16. tamarind (imli) pulp 250 ml

17. ghee 500 gms

18. salt to taste

For the baatis19. whole wheat flour 06 kg

20. semolina 250 gms

21. Bengal gram flour 500 gms

22. milk 02 liter.

23. melted ghee 500 gms

24. salt to taste

For serving25. melted ghee 01 kg

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http://www.tarladalal.com/GlossaryDisc.asp?id=163&Typ=Cook


























For the panchmel dal1. Clean and wash the dals and add water. Pressure cook for 2 to 3 whistles

or till the dals are cooked.2. In a bowl, combine the chili powder, turmeric powder, coriander powder,

garam masala with required amount of water and mix well. Keep aside.3. Heat the ghee in a pan and add the cloves, bay leaves, cumin seeds,

green chilies and asafetida. When the cumin seeds crackle, add the prepared masala paste and sauté for 1 to 2 minutes.

4. Add the cooked dals, amchur, tamarind pulp and salt and simmer for 15 to 17 minutes. Adjust the consistency of the dal before serving and if required, add some water.

For the baatis

1. Mix all the ingredients and knead into firm dough. Knead well for 5 to 7 minutes.

2. Divide the dough into 10 equal portions and shape each portion into an even sized round. Flatten the rounds lightly using your thumb to make an indentation in the centre of the baati.

3. Boil water in a broad vessel and drop the baatis in the boiling water. Cook for 15 to 20 minutes over a high flame.

4. When the baatis are done, drain and keep aside.5. Heat a gas tandoor and put the baatis on the grill of the tandoor. Cook

them on a medium flame for 20 to 25 minutes. Cooking the baatis over a medium flame will ensure that the baatis are cooked on the insides also.

6. Arrange the baatis on a serving plate break each baati into two pieces and pour melted ghee on the baatis.

How to proceed

1. Pour hot panchmel dal over the baatis.2. Serve hot with churma.3. Notes4. You can cook the baatis in a gas tandoor (without boiling them).5. Alternatively bake the boiled baatis in a pre-heated oven at 200°C

(400°F) for 10 to 15 minutes turning them over occasionally.6. Or even deep fry them in hot ghee instead of cooking them in a tandoor.

Safed Maans

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Method 1. Boil the lamb in water with 2 tbsp salt for 10 minutes.2. Discard the water and transfer the lamb pieces onto a flat dish. Smear the

pieces with yoghurt.3. Heat the ghee; add green cardamom, cloves, cinnamon, and onions. Fry till

the onions turn translucent. Add ginger and fry for 05-07 minutes.4. Add the lamb pieces, white peppercorns, and red chili seeds. Cook for 45

minutes, on low heat.


1. Lamb, cut into pieces 10.5 kg2. Salt to taste3. Yoghurt (dahi) 05 kg4. Ghee 500 gms5. Green cardamom 125 gms6. Cloves 50 gms7. Cinnamon 35 gms8. Onions 04 kg9. Ginger, shredded 400 gms10. Garlic ground to paste 600 gms

11. White peppercorns 125 gms

12. Red chili seeds, powdered 100 gms

13. Poppy seeds (khu khus), ground

500 gms

14. Khoya 01 kg

15. Almonds 250 gms

16. Cashew nuts 250 gms

17. Saffron 10 gms

18. Milk 100 ml

19. Dry red chilies 75 gms

43


5. Add the poppy seeds and simmer for 15 - 20 minutes. Add the khoya and stir the lamb.

6. Add almonds and cashew nuts and then cook until the lamb is almost done.7. Add garlic paste. Cook on low heat till done.8. Add saffron soaked in milk; mix well. Garnish with deseeded skins of red

chilies and serve.

PAPAD KI SABJI

Method:

1. Break the papads into 1 inch squares. 2. Heat ghee in a saucepan, add cumin and mustard seeds. 3. Add asafoetida. Add chili powder and curds simultaneously. Stir till curds

brown 4. Add turmeric, water and salt. Boil. 5. Add papads and coriander. 6. Boil for 3-4 minutes. 7. Serve papad ki sabzi hot with chapattis.


1. Papads Medium sized 06 pkts2. Bengal gram flour 01 kg3. Curds 05 liter4. Red chili powder 150 gms5. Turmeric powder 75 gms6. Asafetida powder 02 tbsp.7. Cumin seeds 125 gms8. Mustard seeds 100 gms9. Ghee 500 gms10. Chopped coriander leaves 01 bunch

11. Salt To Taste

12. Water AR

44


MOONG DAL HALWA

Method;

1. Soak moong dal for two hours and then grind it and keep aside. Heat ghee in a pan and put the moong dal in it.

2. Saute on low flame till it turns golden brown and leaves a distinct aroma. Remove from the flame and set aside.

3. Heat water in a pan; add sugar and boil the mixture till sugar melts. 4. Put the moong dal mixture in this sugar syrup and cook on a low flame till

the dal and sugar blends well. 5. Remove moong dal ka halwa from the flame and decorate it with chopped

dry fruits and Serve.


1. Moong Dal 03kg2. Ghee 06kg3. Sugar 03kg4. Water AR5. Almonds 500 gms6. Pistachio 250 gms7. Raisins 250 gms

45


VAGHARELO BHAAT RECIPE

Method;1. Wash and drain the rice. Keep aside. 2. Heat the ghee in a handi, add the cloves, cinnamon, cumin seeds and fry

for 2-3 minutes. 3. Add the asafoetida, vegetables and salt and stir for few minutes 4. Add the turmeric powder, chili powder, garam masala and rice and stir

again for 5 minutes till it is evenly mixed. 5. Add a required (approx. double amount of the rice) amount of hot water,

cover the lid. Cook using the weight. 6. Serve vargharelo bhat hot with kadhi and papad.


1. Basmati rice 09 kg2. Potatoes, diced 03 kg3. Green peas 03 kg4. Carrots, diced 03 kg5. cloves 100 gms6. Cinnamon stick 25 gms7. Cumin seeds 250 gms8. Asafoetida powder 02 Tbsp.9. Turmeric powder 100 gms10. Red chili powder 150 gms

11. Garam masala 100 gms

12. Ghee 500 gms

13. Salt To taste

46


UNDHIYO

Method;

1. Wash, take off and dice potatoes, yam and raw bananas.


1. Garlic 600 gms2. Baby brinjals 04 kg3. potatoes small 05 kg4. turmeric powder 115 gms5. Elephant yam 03 kg6. Broad beans 01.5 kg7. Green chilies 125 gms8. Coconut scraped 01 kg9. Asafoetida powder 02 Tbsp.10. Raw bananas 60 Nos.

11. Coriander leaves 01 Bunch

12. Ginger 400 gms

13. Mustard

For Muthiya14. Bengal Gram Flour 02 kg

15. Salt to taste

16. Fenugreek Leaves 01 bunch

17. Ginger 400 gms

18. Green Chilies 100 gms

19. Oil to deep fry

20. Salt to taste

47


2. Wash brinjals and slit them into four without cutting the stem. 3. Make a paste of garlic, green chilies and ginger and mix cut coriander. 4. Mix all the muthiya ingredients except oil and prepare a firm dough. 5. Divide into small portions and shape each into one-inch long half-inch thick

rolls. 6. Deep fry in hot oil remove and keep aside. 7. String beans and cut into one-inch long pieces. 8. Heat up oil in a thick-bottomed handi, mix in asafoetida and mustard seeds. 9. When mustard seeds crackle mix in ground masala and broad beans. 10. Put the rest of the vegetables in layers one on top of the other. 11. Sprinkle salt and turmeric powder. 12. Stir fry for five minutes on high flame heat. 13. Pour out one cup of water, cover and simmer (boil slowly at low

temperature) on a very low heat up for 10-15 minutes. 14. Mix in fried muthiyas and again simmer (boil slowly at low temperature) for

15 minutes. 15. Shake the vegetables occasionally but do not use a spoon to stir. 16. Serve hot decorated with scraped coconut.

48


KAKDI NU RAITU RECIPE

Method;

1. Take off and grate the cucumbers. 2. Put in a muslin cloth and squeeze to extract extra moisture. 3. Mix everything yogurt, cut coriander leaves, cut green chilies, cumin

powder and salt. 4. Mix in the grated cucumbers just before serving. 5. Serve chilled.


1. Cucumbers 06 kg2. Yogurt 10 kg3. Coriander leaves chopped 02 bunch4. salt To taste5. Green chilies chopped 250 gms6. Cumin powder Broiled 275 gms

49


DAAL PARATHA RECIPE

Method;

1. Sieve the wheat flour and knead to a soft dough by adding enough water. Keep aside.

2. Soak moong dal for one hour. Wash and drain all the water. 3. Cook the moong dal 1 cup of water. 4. Heat oil in a pan, add the cumin seeds, asafoetida. Fry till they pop up.

Add the cooked dal, salt, turmeric powder, red chili powder and mix well. 5. Cook until the dal mixture is dry. Let it cool. 6. Take some portion of dough, make a small puri. Put some moong dal

stuffing in center. Close from all sides and roll again into thick, round paratha.

7. Heat a tawa (griddle), put the daal ka paratha and cook on both sides by adding some oil.

8. Serve daal paratha hot with curry.


1. Wheat flour 06 kg2. Oil 500 ml3. Salt To Taste

For the filling4. Yellow moong dal 02 kg5. Cumin seeds 250 gms6. Turmeric powder 100 gms7. Asafoetida powder 03 Tbsp.8. Red chili powder 150 gms9. Oil As needed10. Salt To Taste

11. Water AR

50


Coconut Yellow Rice

Method1. In saucepan add coconut milk, and milk. Bring to boil. 2. Add rice, salt, turmeric, cinnamon, cloves, and cardamom (if using). 3. Cover and cook until liquid is absorbed, about 20 minutes. 4. Add 2 tablespoons butter. 5. Serve.


1. Coconut milk 02 liter2. Milk 04 liter3. Sela rice 11 kg4. Salt To taste 5. Turmeric powder 150 gms6. Cinnamon powder 50 gms7. Cloves powder 25 gms8. Cardamom powder 100 gms9. Coconut oil 500 ml 10. Water AR

51

http://www.recipezaar.com/library/salt-359

http://www.recipezaar.com/library/rice-160

http://www.recipezaar.com/library/coconut-milk-or-cream-145

Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin KumarChicken Vindaloo

Method 1. Grind cumin seeds, red chilies, peppercorns, cardamom seeds, cinnamon,

black mustard seeds, and fenugreek seeds in a coffee- grinder or other


1. Whole chicken cut into 1-inch pieces

10 kg

2. Potatoes peeled and cut into 2 x 2 cubes

04 kg

3. whole cumin seeds 250 gms4. dried red chili whole 01 kg5. Black peppercorns 250 gms6. Cardamom 100 gms7. stick of cinnamon 05 nos.8. Whole black mustard

seeds100 gms

9. Fenugreek seeds 125 gms10. Toddy vinegar 02 Bottle

11. Salt AR

12. Light brown sugar 100 gms

13. Medium onions, peeled and sliced into fine half-rings

01 kg

14. Water AR

15. Vegetable oil 01 Liter

16. Fresh ginger 400 gms

17. Garlic 600 gms

18. Coriander seeds 250 gms

19. Turmeric powder 100 gms

52


spice grinder with the toddy vinegar. Put the ground spices in a bowl. Add, salt, and sugar. Mix and set aside.

2. Heat the oil in a wide, heavy pot over a medium flame. Put in the onions. Fry, stirring frequently, until the onions turn brown and crisp. Remove the onions with a slotted spoon and put them into the container of an electric blender or food processor. (Turn the heat off.) Add the required amount of water to the blender and puree the onions. Add this puree to the ground spices in the bowl. (This is the vindaloo paste). It may be made ahead of time and frozen.)

3. Dry off the meat cubes with a paper towel and remove large pieces of fat, if any.

4. Put the ginger and garlic into the container of an electric blender or food processor. Add the required amount of water and blend until you have a smooth paste.

5. Heat the oil remaining in the pot once again over a medium-high flame. When hot, put in the lamb cubes, a few at a time, and brown them lightly on all sides. Remove each batch with a slotted spoon and keep in a bowl. Do all the lamb this way. No put the ginger-garlic paste into the same pot. Turn down the heat to medium. Stir the paste for a few seconds. Add the coriander and turmeric. Stir for another few seconds. Add the meat, any juices that may have accumulated as well as the vindaloo paste and water (or stock). Bring to a boil. Cover and simmer gently for an hour or until meat is tender. Stir a few times during this cooking period. Serves 6.

6. Add vindaloo paste, water, and potatoes. (The water should almost cover everything.) Stir well, and simmer until the potatoes are cooked (20-30 minutes).

7. Serve over rice.

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Chicken Biryani

Method;

1. Wash chicken pieces with cold water and drain well. Separately in a bowl mix together ginger paste, garlic paste, red chili powder, and plain yogurt into a smooth paste. Marinate chicken pieces in this mixture and set aside for 30 minutes.

2. Cook on low heat without adding any water to the chicken. When water dries up, remove from heat.

3. Separately in a pan, heat the banaspati or clarified butter; add onions and fry to golden brown. Add mint leaves, cardamom pods, and lemon juice. Mix and remove from heat.


1. Chicken (cut into 12 pieces)

5.5 kg

2. Plain Yogurt 03 kg3. Long Grain Rice 11 kg4. Red Chili Powder 150 gms5. Ginger Paste 400 gms6. Garlic Paste 600 gms7. Juice of lemon 15 Nos.8. Fresh Mint Leaves 05 bunch9. Whole Black Peppercorns 125 gms10. Green Cardamom 150 gms

11. Onions thinly slices 04 kg

12. Clarified Butter 01 kg

13. Saffron 10 gms

14. Salt To taste

15. Milk ½ liter

54

http://www.angelfire.com/country/fauziaspakistan/homemadeyogurt.html

http://www.angelfire.com/country/fauziaspakistan/homemadeyogurt.html


4. Boil rice in water in a large pot until rice is parboiled and drain. Grease the same pot; add half of the rice to it and then all of the chicken mixture on top of that and then the rest of the rice. Add food color mixture on rice.

5. Place pot on a hot tava or griddle and let cook on low heat for 15 minutes. Finally remove from heat; fluff rice and serve.

Mirchi ka Salan


1. long green chilies 03 kg 2. cumin seeds 250 gms3. mustard seeds 75 gms4. fenugreek seeds 125 gms5. onion seeds 25 gms6. curry leaves 15 gms7. turmeric powder 100 gms8. coriander powder 150 gms9. cumin seed powder 150 gms10. Red chili powder 125 gms11. tamarind water 500 ml12. chopped coriander 01 bunch13. vegetable oil 500 ml.14. salt to taste

To be ground into a paste

15. garlic 600 gms16. cloves 50 gms17. ginger 400 gms18. onions 02 kg19. Tomatoes 01 kg20. Grated coconut 01 kg

For the dry powder21. roasted peanuts 01 kg22. sesame seeds 250 gms23. cumin seeds 100 gms24. Water AR

55












http://www.tarladalal.com/recipe.asp?id=225












Method;

For the dry powder

1. Roast the peanuts, sesame seeds and cumin seeds lightly Remove and powder. Keep a side.

How to proceed

2. Heat the oil in a kadhai.3. Wash and slit the green chilies. Remove the seeds and fry in hot oil until

they turn white. 4. Remove In the same oil, add the cumin seeds, mustard seeds, fenugreek

seeds, onion seeds and curry leaves. Cook until the seeds crackle.5. Add the paste and fry for a while. Add the turmeric and coriander-cumin

seed powder, chili powder and dry powder masala. Cook for a few minutes until the oil comes on the top.

6. Add required amount of water and the tamarind water and cook until thick. Add the fried green chilies, coriander and salt and cook for a few minutes. The gravy should be thick.

7. Serve hot

56


Tomato KutS.N. Ingredients Quantity Rate Per Amount

1. Medium red and ripe Tomatoes, washed and quartered

04 kg

2. Besan/Gram Flour 500 gms3. ginger garlic paste 500 gms4. Red Chili Powder 125 gms5. Dry Roasted Coriander Seed

Powder150 gms

6. Dry Roasted Cumin Powder 150 gms7. Salt to taste8. Fresh Coriander finely chopped 01 bunch 9. Fresh Mint finely chopped 01 bunch10. Hard boiled Eggs 30 nos.11. Tamarind pulp 500 ml12. Fenugreek seeds 125 gms13. Cumin Seeds 100 gms14. Mustard seeds 75 gms15. Dried Red Chilies each split into

two50 gms

16. Curry Leaves 25 gms17. Vegetable oil 500 ml

Method: 1. Put the quartered tomato pieces in a large non-stick saucepan on medium

low heat. 2. Add 01 liter water to it, and cover with the lid. Let it cook till the tomatoes

are mushy and soft. Keep giving it a stir every once in a while. 3. Let it cool. Once cooled, pour into a blender container and add the gram

flour. 4. Blend till pureed. Strain this mixture through a wire mesh strainer back

into the saucepan. Throw away the left over seeds and skin in the strainer.

5. Add required amount of water to it and let it cook on simmer. 6. Heat 4 tbsp oil into a small frying pan at medium heat and add the

fenugreek seeds, cumin seeds, mustard seeds, whole red chilies, and curry leaves. As they start to splutter, add ginger garlic paste and fry for 2 minutes.

57


7. Now remove from heat and add this to the Sauce being cooked in the saucepan.

8. Add the cumin and coriander seed powder, red chili powder, tamarind pulp and salt to the sauce and mix well.

9. Bring it to a boil, and let it cook at medium low heat until the raw aroma of gram flour is gone. You can add a little water to it if required. Pour it into a serving bowl.

10. Cut boiled eggs into pieces and add these to the tomato sauce before serving.

11. Garnish with chopped cilantro and mint. 12. Serve it with Baghara Khana.

Note;Bagara Khana is a rice delicacy prepared in Hyderabad, India. The long grain rice, along with spices and green chilies, is used to prepare Bagara Khana.The side dish for it can be either Bagara Baigan or Dalcha.The dish makes up for the vegetarians who miss out on the Hyderabadi Biryani.

58


Cucumber RaitaS.N. Ingredients Quantity Rate Per Amount

1. Finely chopped cucumber 06 kg2. Plain Yoghurt 04.8 liter3. Chopped coriander 01 bunch4. Green chilies 250 gms5. Cumin powder- broiled 350 gms6. Salt To taste 7. Red chili powder 50 gms

Method:1. Whisk the yoghurt with little water. 2. Add the cucumber. Season with salt & cumin powder and mix well. 3. Sprinkle the red chili powder on top & Garnish with chopped coriander.

59

Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin KumarPeas Pulao

S.N. Ingredients Quantity Rate Per Amount1. Basmati Rice 11 kg2. Peas 04 kg3. Onions 02 kg4. Ginger 400 gms5. Green Chilies 150 gms6. Salt To taste 7. Cinnamon 50 gms8. Cloves 35 gms9. Bay leaf 25 gms10. Coriander leaves 01 bunch11. Butter/Ghee/margarine 500 gms12. Water AR13. Cashew nuts 250 gms

Method;

1. Soak The Basmati Rice in water for half an hour 2. Before cooking. Wash & drain the rice.3. In a rice cooker or in a pan take some butter/ghee.4. AS it starts melting add bay leaf, cinnamon, cloves fry for a minute till the

aroma starts filling the room at which time start adding chopped ginger, green chilies & Peas.

5. Fry them briefly & add the rice, salt & sugar.6. Fry it till all the rice is quoted with ghee & spices.7. Add the water & cover the lid.8. In a separate pan add a little butter & fry the cashew pieces & keep aside.9. In the same pan fry the onions till it turns translucent & brown.10. Garnish the rice with cashews, onions & coriander.11. Serve with Channa Masala.

]Vegetable Sheek Kabab

S.N. Ingredients Quantity Rate Per Amount1. French beans 02 kg2. Carrots 03 kg

60

http://food.sulekha.com/vegetable-sheek-kabab-id7680-32667-recipe.htm#%23


3. Cauliflower 03 kg4. Green peas 02.5 kg5. Boiled Potatoes 10 kg6. Ginger-Garlic Paste 500 gms7. Green chilies finely chopped 250 gms8. Bread Slice 03 pkts.9. amchur 05 tbsp.10. Garam Masala 250 gms11. Salt to taste12. Red chili powder 75 gms13. Chopped green coriander leaves 02 bunch14. Oil For shallow frying AR

Method:

1. Soak bread in Water and Squeeze it.2. Clean wash and boil all the vegetable, mash and keep a side.3. Add all the ingredients with mashed vegetables and bread. Mix it well.4. Take a little mixture on your palm and apply a little oil on the seekh and

press it the mixture on it.5. Take out the oblongated kabab and deep fry or shallow fried in hot oil on

high fire.6. Serve with mint chutney.

DAL MAHARANIS.N. Ingredients Quantity Rate Per Amount

1. Rajma 02 kg2. Whole Urad dal 02 kg3. Chana dal 02 kg4. Onions, chopped 03 kg5. Tomatoes, chopped 02 kg6. Green chilies, sliced 150 gms

61


7. Ginger- Garlic paste 500 gms8. Salt To taste9. Turmeric Powder 100 gms10. Red chili powder 150 gms11. Coriander leaves 01 bunch12. Butter 01 kg13. Cream 500 ml14. Cumin seeds 250 gms15. Mustard seeds 85 gms

Method;1. Soak rajma, urad dal and chana dal overnight. 2. Simmer the urad dal, chana dal and rajma. Mash them a little. Keep aside. 3. Heat butter in a pan, add mustard seeds and cumin seeds and fry until

they splutter. Add ginger garlic paste and chilies. 4. Fry for few minutes. Add chopped onions and tomatoes. Cook until done. 5. Add salt, red chili powder, turmeric powder and stir well. 6. Add the mashed dals and boil for few minutes. 7. Add cream, coriander leaves and mix well. 8. Serve the dal maharani hot with roti.

Palak PaneerS.N. Ingredients Quantity Rate Per Amount

1. Spinach 10 kg2. Paneer 08 kg3. Onion 03 kg4. Ginger-garlic paste 750 gms5. Green chili paste 250 gms6. Butter 500 gms7. Bay Leaves 25 gms8. Cumin Seeds 250 gms9. Garam Masala Powder 150 gms10. Vegetable oil for deep frying AR

62


11. Salt to taste

Method;1. Clean and blanch the spinach and keep a side.2. Mix green chili paste and ginger-garlic paste with spinach. Add little water.3. Cut cheese into small cube shaped pieces. Keep 250 gms of Paneer cubes

for decoration.4. Heat vegetable oil in a frying pan.5. Fry the paneer cubes on a medium flame till they become light brown.

remove the pieces out of the pan.6. Take butter and heat it.7. Add bay leaves and cumin for frying.8. Add chopped onions and fry again until they turn pink.9. Add garam masala powder, black pepper powder and salt. Mix well.10. Now add fried paneer and cooked spinach. Mix them properly.11. Grate remaining paneer pieces and decorate.12. Serve hot.

Sevai Kheer

S.N. Ingredients Quantity Rate Per Amount1. Milk 12 liter2. Fine vermicelli broken to 1" bits 04 kg3. Ghee 01 kg4. Sugar 03 kg5. Cardamom powder 250 gms6. Strands of saffron 10 gms7. Almonds, blanched and thinly

slivered250 gms

8. Pistachios, unsalted, thinly slivered 250 gms

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Method1. Heat ghee in a heavy deep pan.2. Add broken vermicelli, stir till lightly roasted.3. Add hot milk; stir gently to bring to a boil.4. Reduce heat allow to simmer for 5 minutes.5. Add sugar, stir till dissolved.6. Add cardamom, saffron, cardamom, almonds and pistachios.7. Mix and take off fire.8. Serve hot and wholesome.

JEERA PULAO S.N. Ingredients Quantity Rate Per Amount

1. Long Grain (Basmati) Rice 11 kg2. Water AR3. Cumin seeds (jeera) 500 gms4. Refined oil 500 ml5. Salt to taste6. Bay leaves 50 gms7. Whole Black peppercorns 100 gms8. Cloves 50 gms9. Black Cardamom 100 gms

Method:1. Clean and wash rice. Wash and drain rice 2-3 times and soak in water for

15-10 minutes.

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2. Heat oil and add cumin seeds (jeera), bay leaf, cardamom, whole black pepper and cloves.

3. When Cumin seeds are done add the rice and salt, mix well. 4. Add water. 5. When it starts boiling low down the flame of the gas and covers it

partially. 6. Keep an eye, rice will be done when holes appear on the surface and

water is completely absorbed. 7. Serve the jeera pulao hot with any gravies or raita.

Kadhai ChickenS.N. Ingredients Quantity Rate Per Amount

1. Chicken(cut into medium size pieces)

10 kg

2. Onion 03.5 kg3. Capsicum 02.5 kg4. Tomato 02 kg5. Red Chili powder 150 gms6. Coriander powder 125 gms7. Ginger-garlic Paste 500 gms8. Fennel seeds 75 gms9. Turmeric powder 115 gms10. Cinnamon sticks 55 gms11. Garam masala powder 155 gms12. Cloves 35 gms13. Bay leaves 25 gms14. Kasoori methi 175 gms15. Cumin seeds 250 gms16. Curd 02 kg

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17. Refined oil 01 Liter18. Coriander leaves for garnishing 01 bunch19. Salt To taste

Method:

1. Marinate the chicken with ginger-garlic paste, turmeric powder, garam masala & salt and keep aside.2. Peel and cut the half of the onions & all capsicum into bigger triangular

and keep aside. 3. Pre-heat the oil in a pan & splutter fennel seeds, coriander seeds, Cinnamon, kasoori methi, Cloves & bay leaves.4. Then, add the chopped onion & fry till golden brown & add chopped tomato now and cook the tomato till the oil comes separate from onion & tomato.5. And now, add the marinated chicken. Don't add water to the gravy & cook it for 10 to 15 minutes in medium heat. Add triangulars of onions and mix well.6. Now, add the chili powder & coriander powder, capsicum & mix well with the chicken.7. Garnish the chicken with the coriander leaves & keep the flame in low heat & close the pan for 5 minutes till the oil comes separate from the chicken.

Vegetable JhalfreziS.N. Ingredients Quantity Rate Per Amount

1. Carrots 03.5 kg2. Cauliflower florets 04 kg3. Green beans 02.5 kg4. Green Capsicum 1.5 kg5. Yellow capsicum 01 kg6. Red capsicum 0 ½ kg7. Green peas 02 kg8. Tomato, small 03 kg9. Onions, medium 03 kg10. Almonds 250 gms11. Cashews 250 gms12. Ginger 400 gms13. Garlic 600 gms14. Cumin seeds 250 gms15. Red chili powder 175 gms16. Coriander powder 185 gms

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17. juice of Lemon 12 nos.18. Tomato ketchup 175 ml19. Tomato puree 225 ml20. White vinegar 75 ml21. Salt To taste

Method 1. Cut vegetables into 1 inch pieces.2. Chop half the onions and keep aside. Make thin slices of rest of the

onions. Keep aside3. Make paste of almonds and cashews. Keep aside4. Make paste of ginger and garlic. Keep aside.5. Heat oil in a pan. Add cumin seeds. Wait till they sputter6. Add grated onions and stir till lightly cooked.7. Reduce flame. Add ginger-garlic paste, lemon juice, chili powder and

coriander powder. Stir. After a minute, add almond-cashew paste. Stir the mixture till it is barely dry and starts separating from sides of the pan.

8. Add carrots, cauliflower and green beans. Mix well. Now add water. Stir, cover and let boil for 4-5 minutes.

9. Add tomato puree and tomato ketchup mix well and cook for 05-06 minutes.

10. Add green peppers, red peppers, yellow peppers, tomato, green peas and sliced onions while continuously stirring.

11. Cook till vegetables are tender.12. Add vinegar and juice of lemon and mix well.13. Now add salt.14. Leave on heat for a minute more.15. Garnish with coriander leaves. 16. Serve hot.

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Amritsari Dal (Split black gram flavored with mint)


Per Amount

1. Split black gram (urad dal), soaked for 1 hour

03 kg

2. Bengal gram (chana dat), soaked for 1 hour

02 kg

3. Ginger chopped 400 gms4. Garlic chopped 600 gms5. Unsalted butter 01 kg6. Ghee 150 gms7. Onions, chopped 02 kg8. Tomatoes chopped 1.5 kg9. Pickle pulp 250 gms10. Mint 03 Bunch

11. Salt To taste

12. Water AR

Method

1. Drain both the grams and cook in water in a large pan; add salt. Bring to the boil, reduce heat and keep removing the scum that surfaces.

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2. Add ginger and garlic each and unsalted butter. Cook covered until the mixed gram is tender and a little water remains. Remove and mash the mixture against the sides of the pan with a large spoon.

3. Heat the ghee in a pan; add onions and fry until light brown. Add the remaining ginger-garlic, green chilies, tomatoes, and mint leaves. Cook until the tomatoes are mashed. Add boiled dal and pickle pulp and cook for 20-25 minutes approx. and stir occasionally.

4. Garnished with chopped coriander leaves and Serve hot.

Gajar Ka Halwa


Per Amount

1. Carrots 10 kg2. Milk 20 liter.3. Sugar 10 kg4. Cardamom seeds 150 gms5. Ghee 05 kg6. Raisins 500 gms7. Almonds 500 gms8. Pistachios 250 gms

Method1. Wash and grate the carrots. Soak the raisins in water for 30 minutes.

Blanch and shred the nuts. 2. Add the grated carrots in a pre heated kadhai and cook for minimum ½

an hour to remove excess moisture which is present in the same. 3. Add ghee and sauté carrots for minimum 15-20 minutes.4. Add the milk. Cook on a low flame for 1 hour stirring occasionally. 5. Add sugar, mix well and cook till the sugar has dissolved and all the milk

has been absorbed. 6. Add the slightly crushed cardamoms and the raisins. 7. Mix well. Remove from heat and arrange in a serving dish. Garnish with

almonds and pistachios. Serve cold, hot or at room temperature.

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Zafrani PulaoCommonly known as Zarda, Zafrani Pulao a luscious sweet dish with rich aroma. It is festive delicacy of north India. Zafrani Pulao basically belongs to the Nawabi delicacies of India; it is prepared on the occasion of marriages and regional festivals. Try this sweet rice preparation enriched with high calories ingredients.


Per Amount

1. Rice (long, grained) 11 kg2. Sugar 500 gms3. Ghee 500 gms4. Almonds 250 gms5. Cashew nuts 500 gms6. Saffron 10 gms7. Nutmeg Powder 15 gms8. Green Cardamom Powder 150 gms

Method1. Wash rice twice and soak in just enough water to cover it for half an

hour. Drain excess water. 2. Place almonds and cashew nuts in a flat microwave dish and cook,

uncovered on Microwave medium (70%) for five minutes. Let them cool and thinly slice the almonds. Halve the cashew nuts.

3. In a deep casserole, mix ghee and rice and cook, uncovered, on Microwave high (100%) for two minutes.

4. Stir. Cook, uncovered on Microwave high (100%) for two minutes more. 5. Mix nutmeg powder, green cardamom powder, saffron, raisins and

sugar into the rice. 6. Add the required amount of water and milk and stir once. 7. Cover and cook (100%) for fifteen minutes.

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8. Allow standing time for five minutes. 9. Garnish with almonds and cashew nuts. 10. Serve hot.

Kashmiri Dum Aloo


Per Amount

1. Small sized potatoes 08 kg2. Oil to deep fry AR3. Dried Kashmiri chilies 165 gms4. Yogurt 02 kg5. Cardamom powder 150 gms6. Dry ginger powder 100 gms7. Fennel powder 75 gms8. Mustard oil 150 ml9. Clove powder 50 gms10. Asafetida 02 Tbsp.

11. Roasted cumin powder 100 gms


13. Salt To taste

Method;1. Peel and prick the potatoes all over with the help of a fork. Keep in salted

water for fifteen minutes. Heat oil in a kadhai and fry the potatoes on medium flame till golden brown. Make a paste of dried kashmiri red chilies.

2. Whisk the yogurt with Kashmiri red chili paste, cardamom powder, dry ginger powder and fennel powder.

3. Heat mustard oil in a pan. Add clove powder and asafetida. Add water and salt and bring to a boil.

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4. Stir in the yogurt mixture and bring it to a boil. Add fried potatoes and cook till the potatoes absorb the gravy and oil floats on top. Add salt.

5. Serve hot, garnished with freshly roasted cumin powder and garam masala powder.

Note;The process of pricking the potatoes makes them very light, if not, that means the pricking has not been proper or sufficient. Therefore it is a good idea to fry one potato and check. The size of the potato is also important; it should be a small size but should not be very small.

'Rista'It is a delicious Dish, and usually a couple of 'Rista', along with a ladleful of its Gravy, are served per 'Traem', for 4 guests. It is also a good Dish for Domestic Meals.


Per Amount

1. Minced Spiced Meat of Sheep or Goat

06 kg

2. Mustard Oil 500 ml3. Aniseed Powder 100 gms4. Ginger Powder 75 gms5. Cumin Seeds 250 gms6. Garlic 400 gms7. Cloves 50 gms8. Turmeric 100 gms9. Red Chili Powder 150 gms10. Onion and Shallot Seasoning 100 gms

11. Red Decoction of Cockscomb Flowers (K-'Moa Val')

05 Nos.

12. 'Garam Masala' 125 gms

13. Black Cardamom and Cinnamon Powder

85 gms

14. Salt To taste

15. Saffron 10 gms

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Method;

1. Boil Cockscomb Flower in a cup of water, and strain to prepare the Red Decocation.

2. Make somewhat flattened Balls, of about 1" diameter, out of the prepared Spiced Minced Meat, first by pressing the required quantity in the right hand palm, and then by rolling it between both palms. Greasing and moistening the palm with a little oil and water, facilitates this work.

3. Peel and chop timely the Garlic Cloves.

4. Heat the oil in a tinned copper or steel 'Patila', of about 3 litres capacity. When foam disappears, add chopped Garlic and the Cumin Seeds. Stir till Garlic turns light brown. Add a ladleful of water along with Red Chili Powder and Turmeric. Stir again, and add a litre of water, along with Aniseed and Ginger Powders, Red Cockscomb Decoction, Onion and Shallot Seasoning, and Salt to taste.

5. Now add the Minced Meat balls gently one by one. After boiling, on medium heat, for half an hour or more, till the Meat Balls cook well and the Gravy thickens, add Cardamom and Cinnamon Powder, 'Garam Masala' and Saffron. Let simmer on low heat for another 5 minutes.

6. 'Rista' is ready. Serve hot, along with Gravy.

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SHAHI TUKRA


Per Amount

1. Bread Slices (cut the edges out and cut diagonally)

10 Pkts.

2. Ghee for deep frying AR3. Milk 10 liter4. Sugar 03.5 kg5. Cardamom Powder 185 gms6. Raisins 350 gms7. Silver leaves For garnishing 01 pkt.

Method;1. Heat the milk and sugar stirring continuously. 2. Put 1 tsp ghee to prevent the milk from flowing over. 3. Reduce the milk to 1/2 qty. cool the milk. 4. Add the raisins and cardamom powder. 5. Fry the bread slices in ghee till golden. 6. Dip in milk for 2 minutes. 7. Remove and put in the milk piesh prepared previously. 8. Garnish with silver leaves.9. Serve cool.

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Subz Pulao

S.N. Ingredients Quantity

Rate Per Amount

1. Rice, Basmati or any long-grained variety

10 kg

2. Carrot diced, parboiled 03.5 kg3. Cauliflower small pieces 02.5 kg4. Green peas parboiled 01.5 kg5. Mushrooms quartered 01 kg6. Vegetable oil 01 liter7. Cloves 75 gms8. Cinnamon 50 gms9. Bay leaf 50 gms10. Green cardamom 125 gms

11. Shahi jeera seeds 125 gms

12. Onions, chopped 02 kg

13. Ginger paste 250 gms

14. Red chili powder 150 gms

15. Salt To taste

16. Water AR

For the garnishing:17. Green chilies, slit 75 gms

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18. Onion, sliced, fried 250 gms

19. Mace powder 50 gms

20. juice of Lemon 10 nos.

21. Ginger, julienned 175 gms

22. Cashew nuts fried 250 gms

23. Green coriander chopped 01 bunch

Method; 1. Wash and soak the rice for 30 minutes.2. Heat the oil in a heavy-bottomed pan. Sauté the cloves, cinnamon stick,

bay leaf, green cardamom, and black cumin seeds till they begin to crackle.

3. Add onions and sauté till transparent. Stir in ginger paste, red chili powder, all the vegetables, and salt. Cook for 3 - 4 minutes.

4. Stir in the drained rice and water. Bring to the boil, lower heat and cook, covered, till rice is almost done.

5. Remove the lid; sprinkle slit green chilies, fried onions, mace powder, lemon juice, ginger, cashew nuts, green coriander, and cream.

6. Seal the lid with dough and cook on very low heat for 10 - 15 minutes.7. Serve hot with yoghurt.

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Nargisi Kofta Curry

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Method;

1. Boil eggs till hardboiled. Immerse immediately in cold water and then peel. Keep aside.

2. To prepare the Koftas: Put the lamb mince, finely chopped onion, garlic, turmeric, red chili, garam masala powders, 1 egg and salt to taste in a large mixing bowl. Mix well to form a smooth paste. Divide into 100 equal portions.

3. Take one egg and a portion of the lamb mix. Wrap the lamb mix around the egg and smooth with your hands to form an even "casing" around the egg till it is fully covered. Repeat for all the remaining hardboiled eggs. Place all in a plate.

4. Sprinkle all coated eggs with a fine dusting of rice flour.


Rate Per Amount

For the Koftas1. Finely ground lamb mince 08 kg2. Eggs hard boiled 100 nos.3. Onion chopped very fine 02 kg4. Garlic chopped 400 gms5. Turmeric powder 100 gms6. Red chili powder 175 gms7. Garam masala powder 175 gms8. Salt To taste9. Rice flour 500 gms10. Vegetable oil for deep frying AR

For the gravy11. Onions chopped 04 kg12. Garlic & ginger paste 600 gms13. tomatoes ground to a smooth

paste03 kg

14. coriander powder 250 gms15. cumin powder 250 gms16. turmeric powder 100 gms17. Red chili powder 125 gms18. Garam masala powder 100 gms19. fresh yogurt 02 kg20. Vegetable Oil 750ml21. Salt To taste22. Chopped coriander leaves to

garnish01 bunch

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5. Heat the oil for deep frying in a deep pan. Whisk the last remaining egg in a bowl and dip each lamb-coated egg in some of this whisked egg; gently shake off excess and deep fry till golden. When done, drain and place on paper towels.

6. To prepare the gravy: Heat the cooking oil in a deep pan and add the chopped onions. Fry till light golden in color and then add the ginger and garlic pastes.

7. Fry for 2-3 minutes and add the tomato paste and all the spice powders including the garam masala. Mix well. Fry till the oil begins to separate from the masala.

8. Add the yogurt and required amount of water to the masala. Mix well and cook for 2 more minutes.

9. Now add the prepared Koftas to the gravy and fold in very, very gently to coat on all sides. Cook for 1 more minute and turn off the fire. Slice the eggs in half horizontally.

10. Garnish the dish with chopped fresh coriander and serve hot with Chapattis.

Lazeez LaukiThe bottle gourd or 'Lauki' is a popular vegetable of the summer season. It has cooling properties owing to its high water content. The Lazeez Lauki or literally

79

http://indianfood.about.com/od/breadrecipes/ig/How-to-Make-Chapatis/index.htm

http://indianfood.about.com/od/masalarecipes/r/garammasala.htm


'delicious' gourd is prepared whole. Stuffed with khoya and nuts in lightly spiced gravy.


Per Amount

1. Bottle gourd (Lauki) 06 kg2. Khoya 02.5 kg3. Curd 05 kg4. Ghee/oil 01.3 kg5. Poppy seeds 500 gms6. Chironji 250 gms7. Cashew nuts 500 gms8. Onions 04 kg9. Chili powder 150 gms10. Cardamoms 125 gms

11. Cloves 50 gms

12. Mace 115 gms

13. Kewra water 75 ml

14. Green coriander 01 bunch

15. Saffron 10 gms

16. Salt To taste

Method1. Wash and peel the gourd. If it is too long, then cut into two halves.

Remove the pith with a knife with a thin and long blade. Prick the outside uniformly with a fork. Apply a teaspoon of salt all over and keep aside for 15 minutes.

2. Meanwhile, fry the finely sliced onions to a golden brown and grind to a paste.

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3. Fry cashew nuts and chironji separately in same ghee to a pink color and remove.

4. Coarsely chop cashew nuts and keep in a separate kadhai. 5. Crumble khoya and keep stirring till it turns to a pinkish hue. Mix the

fried nuts in it and keep aside. 6. Grind cloves, cardamoms and mace to a paste. 7. Lightly roast the poppy seeds on a griddle and grind to a paste using

some of the curd. 8. Pat the gourd dry and fry it in the ghee previously used. Evenly brown

all over. Drain ghee and remove. 9. Now in the khoya, add ¼ teaspoon of salt and 2 tablespoon of curd.

Blend well. Stuff the mixture inside the gourd. 10. In the curd, mix the onion paste, poppy seed paste, garam

masala paste and the saffron dissolved in kewra water. Also add the chili powder and salt and blend well.

11. Grease a lagan; spread the curd mixture and the remainder of the ghee on it. Then cover with lid and place live charcoal fire on it. Also apply low heat from below. Cook for 30 minutes or till the gourd is done.

12. Serve hot on a platter garnished with sprigs of coriander. 13. Carve round sliced while serving. Tastes delicious with chapatti or

warqui paratha..

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MURGH MUSALLAMS.N. Ingredients Quantity Rat

e Per Amoun

t1. Chicken 15 Nos.2. Long grain rice 03 kg3. Garlic Flakes (crushed) 600 gms4. Grated ginger 400 gms5. Salt To Taste6. Curd or plain yogurt 03 kg7. juice of Lemon 25 Nos.8. Shelled peas 03 kg9. Bay leaves 100 gms10. Ghee 01 kg

11. Onions (finely chopped) 03 kg

12. Tomatoes (peeled & sliced) 01 kg

13. Hot water AR

14. Chopped coriander leaves 01 Bunch


16. Turmeric powder 100 gms

17. Cloves 50 gms

18. Black peppercorns 150 gms

19. Cardamom 175 gms

20. Red chili powder 100 gms

21. Roasted coriander powder 225 gms


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23. Saffron 10 gms

Method;

1. Mix three-quarter of garlic with half the ginger, half the garam masala, 1 tbsp. salt, 1/3rd of turmeric, half of curd and the lemon juice and mix to paste.

2. Make small cuts in the chicken flesh and rub the paste all over and in the cavity. Keep aside for 2 hours.

3. Half cook the rice with peas, remaining garlic, cloves, peppercorns, salt, brown cardamom and bay leaves and water and use to stuff chicken.

4. Heat the ghee in saucepan and fry the chicken until brown all over, being careful not to let the stuffing out. Drain the chicken.

5. In another pan fry half onions in the remaining ghee with bay leaves, remaining cloves and green cardamoms, until golden.

6. Add the remaining turmeric and chili powder. Make a paste grinding together the coriander and cumin seeds and the remaining onion and grated ginger.

7. Cook, stirring, for 5-10 minutes, until the ghee starts to separate. Add the remaining curd, the tomato and salt.

8. Add the chicken to the pan and baste with the spice mixture. Pour over 300ml/ 11/4 cups of water, cover and cook in a moderately hot oven (200 degree centigrade, 400 degree Fahrenheit) for 1 hour.

9. Steep the saffron in the remaining garam masala powder and coriander leaves before serving murgh musallam.

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PhirniS.N. Ingredients Quantit

yRate

Per Amount

1. Rice preferably long – grained (Basmati)

06.5 kg

2. Milk 15 liter3. Sugar 06 kg4. Cardamoms (powdered) 250 gms5. Almonds (blanched and sliced) 500 gms6. Pistachios (sliced) 250 gms7. Cashew nuts (sliced) 250 gms8. Strands of saffron soaked in a little

milk10 gms

9. Rose water 75 ml

Method1. Wash the rice and soak it in a little water for about 40 minutes. Grind the

rice with just enough water in which it was soaked to make a fine paste. Keep aside.

2. Pour the milk in a vessel and bring it to a boil on medium heat. Let it simmer. Meanwhile, take a little of this hot milk in a bowl, add the rice paste and dilute it to a very thin consistency. Add this to the simmering milk and mix, stirring continuously. Cook on low heat for 36 minutes or till the milk has thickened.

3. Add sugar and stir well. Keep on low heat for about 5 minutes. Remove from heat.

4. Add the rose water; saffron and sprinkle cardamom powder on top. 5. Garnish with sliced almonds, pistachios and cashew nuts.

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6. Serve chilled.

STEAMED RICE

Method;

1. Put rice in a handi (the level of the rice should be no more than 1/4 of the way full) or a handi.

2. Rinse rice twice with water before cooking (to rinse rice, fill handi with water, stir, and then drain water).

3. Add water to cook with. The level of the water should be 3/4 of an inch about the level of the rice.

4. Cover, put on stove on high until boiling (it takes about 5-6 minutes). As soon as it boils, stir well, and reduce temperature to medium-low.

5. Cover for 15 more minutes. Stir again. 6. Reduce temperature a second time to low. Cover and cook for 20-25

minutes. Stir well. 7. Rice is ready when it has a sticky but not wet appearance.

Note For rice cooker, put in same amount of water (3/4 inch higher than rice). Close lid. Stir once after 25 minutes. Rice cooker will automatically reduce the temperature during cooking. Rice should be ready in about 30-35 minutes


Rate

Per

Amount

1. Rice 11 kg2. Refined oil 750 ml3. Salt To

Taste 4. Water AR

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MACHER JHOL

Method; 1. Clean, cut and take off fish head. 2. Clean inside of the fish and wash thoroughly. 3. Cut the fish into half-inch thick slices. 4. Pat dry with a kitchen towel and apply salt and turmeric powder. 5. Wash, take off and cut potatoes into half-inch thick finger sized pieces. 6. Wash, take off stems and slit the green chilies. 7. Dry roast coriander and cumin seeds briefly, cool and grind to a fine

paste, adding a little water.


Rate

Per

Amount

1. Rohu fish 10 kg2. Onion seeds 250

gms3. Potatoes 03.5 kg4. Green chilies 250

gms5. coriander seeds 250

gms6. Mustard oil 01 ½

kg7. Turmeric powder 200

gms8. Cumin seeds 250

gms9. Salt To

taste

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8. Heat up two-tbsp mustard oil in a pot till it just reaches smoking point. 9. Remove, cool and heat up the oil again on medium heat. 10. Mix in the fish slices, few at a time and fry for a minute on each side. 11. Remove and keep aside. 12. Mix in potato pieces to the pot and stir fry for two to three minutes. 13. Heat up remaining oil in the same pan, mix in kalonji, slit green chilies

and stir-fry briefly. 14. Mix in coriander-cumin paste and stir fry on low heat up for a minute

sprinkling a little water, if required. 15. Mix in two-cup of water, sautéed potatoes, salt and simmer (boil slowly

at low temperature) for four to five minutes or until the potatoes are completely cooked.

16. Gently slide in the pot fried fish slices and simmer (boil slowly at low temperature) for two to three minutes or until the fish is cooked.

17. Serve hot with steamed rice.

ALOO POSTO

Method;1. Take off and cut the potatoes into one inch sized pieces. 2. Keep them in water. 3. Soak poppy seeds in one cup warm water for fifteen to twenty minutes. 4. Remove and grind to a fine paste. 5. Heat up mustard oil in a pot till it just reaches smoking point. 6. Remove, cool and heat up the oil again on medium heat. 7. Mix in kalonji and stir-fry briefly.


Per

Amount

1. Medium Potatoes 10 kg2. Green chilies 250 gms3. Sugar 100 gms4. Pure ghee 500 gms5. Mustard oil 01 ½ liter6. Poppy seeds 01 kg7. Salt To taste8. Onion seeds 250 gms

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8. Mix in potato pieces and stir fry on medium heat up for five minutes, stirring frequently.

9. Mix in the poppy seeds paste, stir and mix in required amount of water, cover and stir fry on low heat up till the potatoes are almost done.

10. Take off the lid, mix in salt, sugar and slit green chilies. 11. Continue to stir fry for a minute more or till potatoes are completely

cooked.12. Stir in desi ghee and serve hot.

Baingun Bhaja

Method;

1. Put the sliced brinjals in salt water for 20 minutes. This is so that the bitter juices get removed.

2. Now marinate the brinjals with all the spice powders except rice flour. Keep for 20-30 minutes.

3. Now take gram flour. Take each slice and coat it with the gram flour. Ensure that you coat the marinated slices evenly.

4. Dust off the remaining gram flour by gently tapping the slices.5. In a shallow pan heat mustard oil. 6. Fry the brinjal slices on both sides till done.


Per

Amount

1. Large eggplant cut into half inch round slices

06 kg

2. Red chili powder 125 gms3. Turmeric powder 100 gms4. Garam masala powder 150 gms5. Dried mango powder 75 gms6. Gram flour 02 kg7. Mustard oil for frying AR8. Salt To Taste

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7. Serve hot with warm bread, rotis or chapattis accompanied with a sauce or green chutney.

Note;This can also be served as a snack or side dish.

LUCHI

Method;

1. Blend the flour, salt and sugar in a large bowl. Rub the melted ghee into it and gradually using enough water to make a stiff but pliable dough.

2. Cover the dough with damp cloth and set aside for 30 minutes. 3. Knead dough a little again. Dough should be stiff enough to roll without

extra flour. 4. Make small balls of the dough and cover them with damp cloth. 5. Take one ball of dough and dip a corner of ball in melted ghee or oil

and roll it out into 5 to 6 inches round. Repeat the same process to roll out all pooris.

6. Heat plenty of oil in a kadhai until very hot. Put in a luchi and immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.

7. This should take only a few seconds. Flip the luchi over and cook the other side until golden brown.

8. Serve hot with curries or vegetables.


Per

Amount

1. Refined Flour (Maida) 06.8 kg2. Salt To taste 3. Melted puree Ghee 500 gms4. Ghee for deep frying AR5. Warm Water AR

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Mishti Doi

Method;

1. Add 02.8 kg of sugar to the milk and put to boil on Medium heat for at least 45mins and beat the milk constantly while boiling.

2. See that the milk is reduced to almost 40 % and becomes thick and light brown in color.

3. Place the remaining 200gms of sugar in heavy bottom vessel with 50ml of water and melt on low heat.

4. Allow the sugar mixture to turn dark brown in color. 5. Gradually add this sugar mixture to the boiled milk and boil again for 15

minutes. 6. Take it off the flame and beat constantly with a jar till the mixture becomes

lukewarm. 7. Transfer the mixture into the earthen pot. 8. Mix the Yogurt into the mixture after 5 min. 9. Cover and allow setting for 8 to 12 hours at a warm place, do not open or

move the pot during this period. 10. Uncover and store in a refrigerator. 11. Serve chilled.


Per

Amount

1. Milk 06 liter2. Sugar 03 kg3. Yogurt 225 gms4. Earthen Pot for individual

portioning 100 Nos.

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CURD RICE / Plain Rice

Method;

1. In a saucepan heat refined oil. 2. Add mustard seeds whole red chili and asafetida powder to the oil. 3. When the mustard seeds and whole red chili start popping add chana and

urad dal. 4. After a minute, add in the ginger, coriander and green chilies. 5. Sauté them for a minute. 6. Take the pan off the gas. 7. Add in the rice. 8. Mix the salt. 9. Just before serving, mix all the ingredients with yogurt (curd) and milk.


Per

Amount

1. Boiled Rice 08.5 kg2. plain yogurt (Curd) 15 kg3. Refined oil 01 liter4. Milk 02 liter 5. Finely chopped coriander leaves 01 bunch 6. Green chilies 280 gms7. Chana dal 500 gms8. Urad dal 350 gms9. Mustard seeds 250 gms10. Asafetida powder 04 Tbsp.11. Red chilly whole 100 gms12. Finely chopped ginger 250 gms13. Salt To Taste

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10. Curd rice serve cold.

Pepper Rasam

Method;

1. Grind the peppercorns to get a soft powder.2. Combine it with water, tomato, salt, tamarind juice and sugar.3. Put it over low heat and bring it to a boil.4. Take a pan and heat ghee in it, fry mustard, hing, curry leaves and

cumin.5. Add rasam to it.6. Now garnish Pepper Rasam with chopped coriander and serve it.


Per

Amount

1. Peppercorns 750 gms2. Tomato, cut into small cubes 04 kg3. Mustard seeds 200 gms4. Cumin seeds 250 gms5. Curry leaves 100 gms6. Tamarind juice 01 ½ kg7. Sugar 500 gms8. Chopped coriander leaves 01 bunch9. Asafetida powder 05 tbsp10. Ghee 250 gms11. Water AR12. Salt To Taste

92


Sambar


Per

Amount

Ingredients For Sambar masala

1. Coriander seeds 250 gms2. Chana dal 220 gms3. Urad dal 350 gms4. Cumin seeds 200 gms5. Asafetida powder 03 tbsp6. Red chilies 125 gms7. Black pepper 100 gms8. Mustard seeds 125 gms9. Fenugreek seeds 75 gms

Ingredients for Sambar10. Toor dal 03 kg11. Tamarind 500 gms12. Onions chopped 02 kg13. Tomatoes 01 ¼ kg14. Carrots 02 kg15. Brinjals 02.5 kg16. Yellow pumpkin 01 ½ kg17. Lady finger 03 kg18. Drumstick 500 gms19. Curry leaves 25 gms20. Coriander leaves 01 bunch 21. Salt To taste22. Water AR

Ingredients for Tempering23. Refined Oil 250 ml24. Mustard seeds 125 gms25. Cumin seeds 155 gms26. Asafetida powder 02 tbsp27. Turmeric powder 100 gms

93


Method; 1. Roast the sambar powder ingredients on low flame. Grind to fine

powder. 2. Soak tamarind in warm water for 15 minutes. Get pulp using 1 cup

of water. 3. Cooking Method: 4. Cook Toor dal in the required amount of water till it is soft. 5. In a deep pan, Heat oil. 6. Add mustard and cumin seeds. When they stop crackling, add

asafetida and turmeric powder, curry leaves, chopped onions. 7. Fry for 5 minutes. Add tomatoes. Cook for 5 minutes. 8. Add required amount of water. Add ground sambar masala and all

the vegetables. Bring it to a boil. 9. Mash the cooked dal. Add to the mixture. 10. Boil for 5 minutes. Add the tamarind pulp, salt. Stir. 11. Add more water if needed. 12. Boil for about 5 minutes. 13. Add chopped coriander leaves. 14. Sambar is ready to serve with dosa, Rava Idli , Rice.

CHICKEN CHETTINAD

94

http://www.vegetarian-cooking-recipes-tips.com/steamed-rice.html

http://www.vegetarian-cooking-recipes-tips.com/rava-idli.html

http://www.vegetarian-cooking-recipes-tips.com/dosa.html


Method; 1. Clean the chicken, remove the skin and cut into small pieces. 2. Chop the onions and tomatoes separately. 3. Roast the whole red chilies, grated coconut, poppy seeds, coriander

seeds, cumin seeds, green cardamom, cloves, cinnamon, star anise, fennel seeds in oil and grind to a paste for 20 minutes along with ginger and garlic.

4. Heat oil in a vessel and fry the onions till golden, then add curry leaves and the ground paste and sauté for some time.

5. Add the tomatoes, red chili powder and turmeric powder and sauté. 6. Add the chicken, mix and cook for 5 minutes and then add required

amount of water and lemon juice. 7. Cover and cook till the chicken is done.


Per

Amount

1. Chicken 10 kg2. Poppy seeds 350gms3. Grated coconut 02 ½ kg4. Fennel seeds 250 gms5. Coriander seeds 185 gms6. Cumin seeds 250 gms7. Whole red chilies 250 gms8. Cinnamon stick 125 gms9. Green cardamom 125 gms10. Cloves 85 gms11. Turmeric powder 125 gms12. Onion 03.5 kg13. Ginger 500 gms14. Garlic, chopped 700 gms15. Star anise 125 gms16. Red chili powder 100 gms17. Tomatoes, medium 02 kg18. Lemon 15 nos.19. Curry leaves 100 gms20. Fresh coriander Garnish. 01 bunch21. Refined Oil 01 liter 22. Salt To Taste

95


8. Serve chicken chettinad hot garnished with coriander leaves and accompanied with boiled rice, rotis.

96


Parippu Payasam

Method1. Fry the moong dal in a heated pan on a low flame, till a nice aroma

comes.2. Do not make it brown and do not use oil or ghee.3. Make jaggery syrup with little boiling water.4. Make 3 1/2 cups of coconut milk from the coconut powder.5. Cook the dal nicely in a pressure cooker.6. Make sure it’s not at all dry after cooked.7. Add this cooked dal into the jaggery syrup and stir it for 5 mins.8. Add ghee to that and stir it for 5 mins.9. Add the coconut milk and stir it continuously. 10. Do not boil it.11. Fry some cashew nuts in 1 tbsp of ghee.12. Finally, add the powders and fried cashew nuts into the payasam.

Note;Be ready with all the ingredients like jaggery syrup and coconut milk. So it will be easy. Use brown jaggery or else add dark brown sugar.


Per

Amount

1. Green gram(Moong dal without skin)

04 kg

2. Jaggery 02 kg3. Ghee 02 kg4. Coconut milk 06 liter5. Cardamom 250 gms6. Dry ginger powder 125 gms7. Cashew nuts 250 gms

97


Carrot Pulao

Method;

1. Drain the rice and put into a handi with the water. 2. Bring to the boil, stir in the salt and the butter. 3. Allow to boil steadily for a minute. 4. Place the lid on the handi and simmer for 12-15 minutes. Do not lift the

lid during this time. 5. Remove the pan from heat and keep it covered for a further 10 minutes. 6. Prepare the rest of the ingredients. 7. Melt the ghee or butter over medium heat and fry cumin until they

crackle. 8. Add the onions, cinnamon and cardamom. Fry until the onions are lightly

browned (4-5 minutes), stirring frequently. 9. Add the garam masala stir and cook for 30 seconds. 10. Add the carrots, peas and the salt, stir and cook for 1-2 minutes. 11. Now add the rice, stir and mix gently. Remove the pan from heat.(do

not use wooden spatula)


Per

Amount

1. Basmati rice, washed and soaked in cold water for ½ hour

11 kg

2. Water AR3. Ghee 500 gms4. Cumin 250 gms5. Onion 02 kg6. Cinnamon sticks 100 gms7. Green cardamoms 150 gms8. Garam masala 250 gms9. Grated carrots 03 kg10. Salt to taste

98


CHICKEN METHI

Method:1. Clean, skin, wash and cut chicken into medium sized pieces. 2. Heat up oil in a pan. And deep fry the fenugreek leaves to remove the

excess bitterness which is present in the same and keep a side.3. Mix in whole garam masala and bay leaves.


Per Amount

1. Chicken 10 kg2. Fenugreek Fresh 05 Bunch3. Cinnamon stick 10 gms4. Cloves 50 gms5. Green Cardamom 50 gms6. Black cardamom 50 gms7. Garam masala powder 150 gms8. Refined oil 500 ml9. Turmeric powder 50 gms10. Kasoori methi 02 pkts.


12. Coriander leaves chopped 01 Bunch

13. Ginger Paste 250 gms

14. green chilies chopped 150 gms

15. Onion chopped 02.5 kg

16. Coriander powder 250 gms

17. Yogurt 01 kg

18. Garlic paste 400 gms

19. Salt To taste

99


4. Stir fry until cardamoms starts to crackle. 5. Mix in cut onions and stir fry until translucent and soft. 6. Make sure to stir continuously. 7. Mix in cut ginger, garlic paste, turmeric powder, coriander powder and

cut green chilies. 8. Stir fry for a minute. 9. Mix in chicken pieces and beaten yogurt and stir fry on a high flame

heat up for 7-8 minutes. 10. Mix in kasoori methi, deep fried fenugreek leaves, garam masala

powder, cut fresh coriander, salt and three fourths cup of water. 11. Cover the pot and stir fry on a low heat up for ten minutes. 12. Serve hot.

100


Dal Palak

Method; 1. Chop the palak into fine pieces and cook with sufficient quantity of

water. 2. Soak masoor dal in water over night.3. Wash dal and cook it with turmeric powder in a handi. 4. Heat oil in a frying pan and add few cumin seeds allow spluttering, add

onions and fry till they become golden brown. 5. Add ginger-chili paste to it and again fry for a minute. Mix tomatoes

and cook for 3-4 minutes. 6. When tomatoes are cooked, add palak and cooked dal 7. Now add required amount of water and salt. Boil the mixture for a few

minutes Remove from heat8. Garnish with chopped coriander leaves and serve.


Per Amount

1. Masoor dal 07.5 kg2. Spinach (palak) 03.5 kg3. Tomatoes 02.5 kg4. Onions 03.5 kg5. Ginger-garlic Paste 500 gms6. Refined oil 01 Liter7. Cumin Seeds 250 gms8. Red chili powder 150 gms9. Garam masala powder 175 gms10. Coriander powder 125 gms

11. Cumin powder 125 gms

12. Salt To taste

101


Paneer Achari

Method1. Mix the fennel seeds, mustard seeds, fenugreek seeds, onion seeds,

cumin seeds and asafetida in a small bowl.2. Heat the oil and add the seed mixture.3. When they crackle, add the onion and sauté till it turns translucent.


Per Amount

1. Paneer, cubed 08 kg2. fennel seeds 150 gms3. mustard seeds 100 gms4. fenugreek seeds 75 gms5. onion seeds 55 gms6. cumin seeds 250 gms7. asafetida powder 05 Tbsp.8. onion, sliced 03 kg9. turmeric powder 115 gms10. chili powder 155 gms11. black salt 35 gms12. curds 01 ½ kg13. chopped coriander 01 bunch14. Refined oil 01 liter15. Pickle pulp 500 gms16. salt To taste

102
















4. Add the paneer, turmeric, chili powder, black salt and stir for some time.5. Add the curds, pickle pulp and mix well.6. Add the coriander and salt and bring to a boil.7. Serve hot with rice or rotis.

Kulcha


Per Amount

For the Kulcha:1. Maida 08 kg2. dry yeast 25 gms3. Curd/Yogurt 01 ½ kg4. Salt To Taste

103


5. Baking powder 02 Tsp.6. Ghee ( clarified butter) 500 gms

For Filling :7. Potatoes 06 kg8. Chili chopped 250 gms9. Salt To Taste 10. Finely chopped coriander leaves 01 bunch 11. Juice of lemon 15 Nos.12. Oil / Clarified butter for making the

KulchaAR

13. Onion seeds 225 gms

Method1. Sieve Maida (all purpose flour, plain flour) and add baking powder, salt,

Ghee (clarified butter), and curd to it.2. Prepare the soft dough with yeast- water, and leave the dough for about two

hours.3. For the filling boil the potatoes and mash it very smoothly. Now mix the

remaining masala and prepare a mixture.4. Make small ball from the dough, roll into a disc shape and put potato filling

on it. Give it a ball shape by sealing its edges. 5. Finally roll it into a thick paratha and bake on tava (griddle) by applying

Ghee (clarified butter)/ oil.

Gulab Jamun


Rate

Per

Amount

1. Whole dried milk (mawa)

06.5 kg

2. Refined flour 01.5 kg3. Sugar 06 kg4. Baking powder 25 gms5. Cardamom powder 150

gms6. Water AR7. Ghee, for deep frying AR 104


Method;

1. Mix sugar, water and cardamom powder and cook until the syrup becomes thick.

2. Mix mawa, refined flour, baking powder and water and make soft, smooth dough (Water should be just sufficient for kneading a smooth dough).

3. Make small balls of equal size. Be sure that the balls ("jamuns") are smooth and no crack develops. Keep aside.

4. Heat ghee in a kadhai / deep frying pan.5. Deep fry the balls over medium heat until golden brown.6. Put the balls in hot syrup and keep aside for 10-12 minutes.7. Gulab Jamuns are ready. Warm before serving.

Boiled Rice

Method; 1. Rinse the rice with cold water until the water runs clear. 2. Stir the rice and salt into the actively boiling water. 3. Continue to boil for 20 minutes, stirring occasionally to prevent it from

sticking. 4. Drain the rice into a colander.


Rate

Per

Amount

1. Rice 11 kg2. Refined oil 750 ml3. Salt To

Taste 4. Water AR

105


5. Run cold water over the rice to rinse off any stickiness so the kernels are separate and distinct.

6. After the rice is thoroughly drained, put it into a double boiler to dry and reheat. Do not stir the rice while it is reheating.

GOAN FISH CURRY S.N. Ingredients Quantity Rat

ePer

Amount

1. Surmai Fish 08 kg2. Onion slice 01 kg3. Tamarind 500 gms4. Ginger 400 gms5. Garlic 600 gms6. Coriander seeds 250 gms7. Toddy vinegar 01 bottle 8. Coconut scraped 05 kg9. Red chilies 185 gms10. Refined oil 01 ½ liter 11. Cumin seeds 250 gms12. Fennel seeds 175 gms13. Cloves 55 gms14. Black peppercorns 85 gms15. Green chilies 175 gms16. Cinnamon stick 75 gms17. Green cardamom 95 gms18. Salt To taste

106


Method;

1. Clean, wash and cut each fish into 5-6 pieces. 2. Cut half onions into slices & half chopped and chop the tomatoes. 3. Slit green chilies and cut into half. 4. Collect all the spices i.e. cumin seeds, coriander seeds and whole red

chilies. Make a fine paste of all the roasted spices along with scraped coconut, ginger and garlic paste and malt vinegar.

5. Heat up oil in a pan. 6. Mix in cut onions and stir fry till golden brown. 7. Mix in green chilies and cut tomatoes. 8. Stir fry on a medium heat up for 3 minutes. 9. Stir constantly. 10. Mix in the paste and required amount of water. 11. Bring it to a boil and then mix in fish pieces and salt. 12. Stir fry on a low heat up for about 5 minutes or till fish is just

done. 13. Serve hot with steamed rice.

107


Malwani Usal


Per

Amount

1.Black chana

05 kg

2.Curry leaves

100 gms

3.Onion

03 kg

4.Malvani masala

250 gms

5.Turmeric powder

175 gms

6.Asafetida 05 tbsp.

7.Sugar 250 gms

8.Fresh coconut 10 Nos.

9.Coriander leaves 01 bunch

10.Oil 01 liter

11.Salt To Taste

108

http://www.ladvaibhavi.com/2008/04/08/chana-usal/


Method;

1. Soak black chana at least 6 hrs and pressure cook them till they are soft.Chop onion and coriander leaves finely.

2. Heat oil and add curry leaves and onions and fry till transparent.3. Add malwani masala, turmeric powder and asafetida.4. Now add cooked chana, sugar and salt.5. Allow to cook for 5 min.6. Usal should be dry.7. Garnish with coconut and coriander leaves.8. Served with Pao.

Kothambir Vadi

Method1. In a wide bowl, mix all the ingredients thoroughly with water without any

lumps. 2. The batter should be like uttapam batter.


Per

Amount

1. Coriander leaves Finely chopped

05 bunch

2. Besan 03 kg3. Rice flour 250 gms4. Ginger-garlic paste 500 gms5. red chili powder 185 gms6. Turmeric powder 100 gms7. Coriander powder 175 gms8. Bishops weed 100 gms9. Refined oil for deep frying AR10. Cooking soda 05 tbsp11. Salt To taste

109


3. Do not add more water. 4. Take a cooker container and spread some ghee on it. 5. Pour the batter and steam it in the cooker like idlis. 6. Do not put on the whistle. 7. Steam it for 15 minutes till it is cooked well. 8. Check if cooked by inserting a knife. Cool and cut into squares. 9. Take a non-stick pan and drizzle with some oil. 10. Place the kothambir squares one by one and grill till crisp.

Chapattis

Method

1. Mix salt, wheat flour and adequate amount of water to knead smooth dough.

2. Leave it for an hour3. Make equal sized balls, smear them with dry flour and roll them out on a

rolling board.4. Heat a griddle. Put the chapatti on it.5. Moderately roast both the sides of chapatti on griddle.6. Chapatti is ready to serve


Per

Amount

1. Wheat Flour 08 kg2. Salt 100 gms3. Water to knead dough AR

110


Doodhachi Kheer

Met ho d;

1. Cook rice in a handi with enough water, till soft. Drain and mash.

2. Heat milk to a thick and creamy consistency. Mashed rice, Sugar, almond powder, cardamom powder and saffron. Cook till creamy.

3. Serve hot with puris.


Per

Amount

1. Long-grained rice 05 kg2. Milk 06 liter3. Almonds powder 200

gms4. Cardamom powder 150

gms5. Saffron 10 gms6. Sugar 04.5 kg

111

http://recipes.wikia.com/wiki/Saffron

http://recipes.wikia.com/wiki/Cardamom

http://recipes.wikia.com/wiki/Almond

http://recipes.wikia.com/wiki/Sugar

http://recipes.wikia.com/wiki/Rice

http://recipes.wikia.com/wiki/Milk

http://recipes.wikia.com/wiki/Water


http://recipes.wikia.com/wiki/Sugar

http://recipes.wikia.com/wiki/Cardamom

http://recipes.wikia.com/wiki/Almond



MOTI PULAO

Method 1. Pick, clean, wash and soak rice in water for about half an hour. Drain and

keep aside. Grate/mash paneer. 2. Add cashew nut powder, cornstarch and salt. Knead into smooth dough and

roll into small balls. 3. Heat sufficient oil in a kadhai and deep-fry on medium heat till light golden

brown. 4. Drain onto an absorbent paper and keep aside. Cover these balls with silver

warq. Heat ghee in a kadhai.


Per

Amount

1. Basmati rice 11 kg2. Cottage cheese 02.5 kg3. Cashew nut powder 250 gms4. Corn flour/ corn starch 01 kg5. Salt To taste6. Oil to deep fry AR7. Silver warq 01 Pkts.8. Ghee 500 gms9. Cloves 50 gms10. Bay leaves 75 gms11. Cinnamon 85 gms12. Green cardamoms 175 gms13. Saffron 10 gms14. Milk 01 liter

112


5. Add cloves, bay leaves, cinnamon sticks and green cardamoms. Once they start to crackle, add rice. Stir gently, add required amount of hot water and salt to taste. Cover and cook till rice is done.

6. Crush saffron in a warm milk. 7. Add this to the rice to give it flavour and color. Serve rice in a platter

garnished with the fried paneer balls.

CHOLE BHATURE


Per

Amount

1. Purpose flour (Maida) 06 kg2. Yeast 50 gms3. Yogurt 01 kg4. Baking powder 05 tsp5. Vegetable Oil 500 ml6. Salt To taste7. Chick peas 08 kg8. Ginger paste 400 gms9. Garlic powder 600 gms10. Cumin seeds 250 gms11. Coriander leaves 01 bunch12. Turmeric Powder 115 gms13. Red Chilly Powder 155 gms14. Bay Leaves 25 gms15. Cloves 55 gms16. Garam Masala 185 gms17. finely chopped onion 03 kg18. Tomato 02 kg19. Water AR20. Salt To taste21. Lemon 20 Nos.

113


Method;

Bhature

1. Take yeast and soak in lukewarm water for 5-10 minutes 2. Take all other ingredients and mix well. To this add the yeast and make a

soft dough like for chapattis. If need be add a little water and keep aside for 4-5 hours, the longer kept, the better it is.

3. Roll like puri but these needs to be kept thicker than poori. Fry like poori till both sides are golden brown.

Chole

4. Take oil in a handi and heat it. 5. Add ginger – garlic paste and make it dark brown. Then add cumin seeds

fry till they start spluttering. 6. Now add bay leaves and cloves. Add diced onions. Fry then till they are

light brown. 7. Now add the rest of ingredients including water except the cilantro. 8. Cover it and 15-17 minutes. 9. Garnish chole with thin ring of onions and a piece of lemon split up into 4

pieces.

114


Sooji ka Halwa

Method;

1. Mix sugar and water in a pan and heat over low flame. Bring it to boil and set aside.

2. Heat ghee in a kadhai. Add sooji, raisins and cardamom powder and fry until it is very lightly golden brown in color. Constantly stir it to ensure even browning.

3. Add sugar water (syrup) and mix rapidly to prevent lump formation.4. Cook over medium heat until the water gets completely absorbed.5. Decorate with sliced almonds and serve hot.


Per

Amount

1. Semolina (Sooji) 06 kg2. Sugar 03.5 kg3. Ghee 500

gms4. Water AR5. Cardamom powder 150

gms6. Raisins 250

gms7. Sliced almonds 250

gms

115


AvialS.N. Ingredients Quantity Rat

ePer

Amount

1. Yam sliced thinly into 1 1/2" length pieces 02 kg2. Cucumber sliced lengthy into 1 1/2" thick

pieces 02 kg

3. Snake gourd sliced into 11/2" length pieces 02 kg4. Carrot sliced into in to 1 1/2" length pieces 02 kg5. Long runner-beans sliced into 11/2" length

pieces 02 kg

6. Drumstick cut into 2" length pieces 02 kg7. Raw bananas sliced into 11/2" length

pieces 36 Nos.

8. Mango pieces 01 kg9. Turmeric powder 150 gms10. Salt To Taste 11. Grated coconut 02 kg12. Green chilies 150 gms13. Cumin seeds 250 gms14. Curry leaves 100 gms15. Coconut oil 02 liter

`Method:

1. Coarsely grind the coconut, green chilies and cumin seeds. Keep it aside. 2. Clean the vegetables. 3. Heat coconut oil in a thick bottom vessel. 4. Add the vegetables and cook in a low flame. Do not add water. When it is

done, add turmeric powder, salt and mix it well. 5. Remove the vegetables from the middle and put sliced bananas and

mango pieces and cover it with the other vegetables. 6. When steam comes out, add the coconut paste and stir well. 7. Remove from fire. Mix the remaining coconut oil and curry leaves in the

avial.

116


Mor Curry

Method; 1. Blend

curd with a little

water. Mix turmeric powder and salt to curd. Keep aside.

2. Soak toor dal, jeera and rice in water for 15 minutes. Grind it with coconut,

ginger and green chilies to a fine paste.3. Cut lady's finger into long pieces.4. Heat a pan, add oil and ghee, temper with mustard seeds, hing and curry

leaves and sauté the lady's finger well along with a pinch of salt. Now add the ground paste and allow it to cook till the raw smell goes. Pour in the blended curd and heat till frothy. (Do not bring it to a boil. When boiled it will curdle). Generally, lady’s finger and ash gourd is used for this kozhambu. If using ash gourd, boil it with salt and add to the kozhambu.


Per

Amount

1. Lady's finger 05 kg2. Curd 04 kg3. Turmeric powder 150 gms4. Toor dal 02 kg5. Rice 01 kg6. Coconut scraped 02 kg7. Ginger 400 gms8. Mustard seeds 125 gms9. Asafetida

powder 05 tbsp

10. Curry leaves 45 gms11. Green chilies 125 gms 12. Coconut oil 01 liter 13. Ghee 500 gms14. Salt To Taste

117


Vendakka Pachadi

Method:

1. Heat oil in a pan.2. Splutter mustard seeds.3. Add curry leaves, green chilies and lady’s finger.4. Fry for a few minutes, until lady’s finger turn crispy and light brown.5. Add turmeric and salt. 6. Turn off the heat after 2 minutes.7. Add the fried lady’s finger into the yoghurt and mix well.8. Serve with rice/ rotis.


Per

Amount

1. Lady’s finger (thinly sliced) 03 kg2. Green chilies(sliced

lengthwise)250 gms

3. Curry leaves 25 gms4. Turmeric powder 150 gms5. Mustard seeds 100 gms6. Oil 500 ml7. Yoghurt 02 kg8. Salt - To taste

118


Moong Dhal Payasam

Method

1. Roast the moong dhal lightly. Cook the dhal in pressure cooker for two whistles.

2. Take the grated jaggery in a vessel with thick/heavy bottom.3. Add half cup water; allow the jaggery to boil on low flame.4. Strain the water from the rice soaked, add it to the coconut add little

water and grind to a paste, add more water if necessary, the paste should not be very thin ,if it is very thin due to adding of more water the payasam may turn out to be watery.

5. Add the paste to the jaggery boiling, slowly, mixing it and seeing that there are no lumps.

6. Take the cooked dal in a vessel, blend it nicely adding little water and add it to the jaggery mix boiling in the stove slowly. Let it boil for about five minutes.

7. Remove from the stove. Fry the cashew pieces in ghee, add it to the Payasam, add the elachi/cardamom powder, mix well. Payasam is ready to be served.


Per

Amount

1. Moong dhal 03.5 kg2. Jaggery 02 kg3. Coconut 02 kg4. Cardamom powder 150 gms5. Cashew nuts 250 gms6. Ghee 01 ½ kg7. Rice 02 kg8. Water AR

119

http://food.sulekha.com/moong-dhal-payasam-id1371-14158-recipe.htm#%23

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