malabar chicken curry vegetable khorma paalada … · • heat ghee in a vessel, add cloves,...

MENU-1

MALABAR CHICKEN CURRY

VEGETABLE KHORMA

GHEE RICE

PAALADA PAYASAM

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MALABAR CHICKEN CURRY No of Pax: 04

SL NO INGREDIENTS QUANTITY

1 CHICKEN 1 no 2 WHOLE RED CHILLI 5 no 3 ONION 115 gm 4 CURRY LEAVES 2 spring 5 TURMERIC ½ tsp 6 COCONUT OIL 3 tbsp 7 SALT To taste 8 GARLIC 10 gm 9 VINEGAR Few drops 10 CORIANDER POWDER 20 gm 11 RED CHILLI POWDER 10 gm 12 COCONUT 1 no 13 WHOLE GARAM MASALA 5 gm

14 SHALLOTS 10 gm 15 GINGER 10 gm 16 GREEN CHILLI 5 gm

METHOD

• Clean and cutthe chicken in to small pieces. Marinate with turmeric powder, garam masala powder and salt.

• Grate coconut and take two extract of coconut milk. • Heat oil in a vessel, sauté sliced small onion till light golden colour. Add broken

whole red • Chillies and curry leaves. Remove from fire and keep itaside. • Heat oil, add sliced onion,chop ginger, garlic and green chilli. Sauté for few minutes. • Add coriander powder, red chilli powderand turmeric powder. Sauté for the raw smell

out. • Add marinated chicken pieces and 2nd extract of coconut milk. Cover and cook on

slow fire till. • Chicken is nearly done and gravy is become thick. • Pour 1st extract milk, garam masala powder and vinegar. • Bring to boil for few minutes. Remove from fire, serve, garnish with tempering.

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VEGETABLE KHORMA No of Pax:4


1 CARROT 150 gm 2 POTATO 100 gm 3 BEANS 75 gm 4 GREEN PEAS 50 gm 5 CAULIFLOWER 100 gm 6 COCONUT 1 no 7 GINGER 30 gm 8 GARLIC 30 gm 9 GARAM MASALA POWDER 1 tbsp 10 GREEN HILLI 10 gm 11 ONION 100 gm 12 FENNEL 2 gm 13 SALT To taste 14 COCONUT OIL 2 tbsp 15 CURRY LEAVES 2 spring 16 LIME JUICE 10 ml

METHOD

• Wash and dice vegetables and partially boiled and keep it aside. • Grind together green chilli, fennel, ginger, garlic , half of the onion and grated

coconut separately till smooth. • Heat fat, fry remaining chopped onionand curry leaves. When it slightly browned,

add ground spices and Coconut paste. • Sauté wellfor afew minutes. • Add vegetable stock andboiled vegetables. • Add salt, lemon juiceand garam masala powder. • Mix well. Servegarnish withfried curry leaves.

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GHEE RICE No of Pax: 04

SL NO INGREDIENTS QUANTITY 1 BASMATI RICE 375 gm 2 BAY LEAVES 1 no 3 GREEN CARDAMOM 2 gm 4 CINNAMON 2 gm 5 GHEE 75 ml 6 SALT As needed 7 WATER 700 ml 8 STAR ANIS 2 gm 9 MACE 2 gm 10 CLOVES 2 gm 11 GREEN CHILLI 3 no 12 ONION 150 gm 13 RAISIN 100 gm 14 CASHEW NUT 100 gm 15 CORIANDER LEAVES 1tbsp 16 FENNEL 1 gm

METHOD

• Wash and soak rice for 30 minutes. • Heat hundi add ghee. Fry cashew nuts , raisins and half of the sliced onion till

golden colour and keep it aside. • To the same pan, add bay leaves, cardamom, mace, cinnamon, cloves, fennel , slit

green chilli and chopped onions • Fry for a minute. Add strained rice. Sautéfor few minute without burning. • Pour boiled water and needed salt. • When water start boiling,lower the heat and cover it partially. • Rice fully cooked, holes appear on the surface, seal thevessel with dough and

hundilid. • Keep on hot griddle for 15—20 minutes • Open the cover, fluff rice grains with a fork, • Transfer to serving bowl, garnished withchop coriander, fried onions and nuts.

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PAALADA PAYASAM No of Pax: 04

SL NO INGREDIENTS QUANTITY 1 RICE ADA 225 gm 2 BOILED MILK 1 1/2 litr 3 CARDAMOM POWDER 1 tbsp 4 WATER 400 ml 5 SUGAR 170-200 gm 6 GHEE 4 tbsp 7 CASHEW NUT 75 gm 8 RAISIN 75 gm 9 WHITE SESAME SEED 1tsp

METHOD

• Boil the water. Switch off flame and soak the washed rice ada in hot water. • Cover and keep it aside for 20 minutes. • Drain the rice ada and rinse under cold water thoroughly to remove all the

excess stickiness out of it. • Heat a heavy bottomed vessel in a medium flame, pour 2 tbsp of ghee, add

ghee. • Rice ada and roast till it change colour to light golden and well coated with • Pour boiled milk and continuously boiling until cooked. Add sugar, stirring it until

thicken. • Add cardamom powder. Mix well. • Heat ghee in a pan, fry cashew nuts, sesame seeds and raisins. • Pour it over the payasam.

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MENU-2

MURGH KASOORI

PUNJABI CHANNA

BHATURE

JEERA PULAO

CARROT HALWA

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MURGH KASOORI No of Pax: 04


1 CHICKEN 1 kg 2 CHILLI POWDER ½ tsp 3 WHOLE GARAM MASALA 8 gm 4 GARLIC AND GINGER 40 gm 5 BLACK & GREEN CARDAMOM 4 gm 6 ONION 300 gm 7 CUMIN POWDER 2 tsp 8 CASHEW NUT PASTE 100 gm 9 FAT 3 tbsp 10 GREEN CHILLI 20 gm 11 CORIANDER POWDER 2 tbsp 12 CUMIN SEED ½ tsp 13 CORIANDER LEAVES 2o gm 14 TURMERIC POWDER ½ tsp 15 METHI LEAVES 20 gm 16 CURD 50 ml 17 GARAM MASALA POWDER ½ tbsp 18 BROWN ONION PASTE 100 gm 19 SALT To taste 20 PEPPER CORN 2 gm

METHOD

• Clean the chicken leg marinate with yogurt, salt and ginger garlic paste. Keep it for 1 hour.

• Boil the cashew nuts and make it in to fine paste. Keep it aside. • Take thinly sliced half of onion, fry till golden in colour and paste it. Keep it

aside. • In a heavy bottomed wok, heat fat add cinnamon, pepper corn, cloves. black

cardamom , Green cardamom , and cumin seeds. • Sauté it till cumin seeds just turn to light brown. • Add julienne of ginger, green chilli, garlic and half of the onion. Sauté till

lightly brown. • Add chilli powder, turmeric powder and coriander powder. Sauté it for few

minutes.

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• Add cashew nut paste and brown onion paste, sauté it till the mixture release oil.

• Add marinated chicken, cumin powder and salt. sprinkle water. • Cook on a medium flame till meat is tender. • Finished with roasted methi leaves and garam masla. • Serve garnished with julienne ginger and chopped coriander leaves.

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PUNJABI CHANNA No of Pax: 04


1 WHITE CHICK PEAS 200 gm 2 GARLIC 10 gm 3 ONION 200 gm 4 CAPSICUM 40 gm 5 TURMERIC ½ tsp 6 CORIANDER POWDER 2 tbsp 7 CHAT MASALA ½ tbsp 8 LIME JUICE ½ tbsp 9 ASAFOETIDA ½ tsp 10 FAT 3 tbsp 11 WHOLE SPICES 2 gm 12 GINGER 10 gm 13 GREEN CHILLI 10 gm 14 TOMATO 100 gm 15 CORIANDER LEAVES 10 gm 16 CHILLI POWDER 2 tbsp 17 DRY MANGO POWDER 1 tsp 18 CUMIN SEED 2 gm 19 SALT To taste 20 BAY LEAVES 2 no 21 POMEGRANATE POWDER 1 tsp

METHOD

• Rinse and soak the channa in enough water for 6 to 7 hours • In a pressure cooker , add the channa along with enough water, salt and bay

leaves. • Cook the channa for 10 to 12 whistles • Drain preserve the water and keep it aside (take half of channa mashed and

keep it aside) • Heat fat in a pan, add whole spices and cumin when it splutter, • Add chopped onion, green chilli .when the onion become lightly brown, add

turmeric powder, coriander powder, chilli powder, chat masala, mango powder, asafoetida, chopped capsicumand tomatoes

• Sauté it tillSoften and oil start to leave the side of the masala. • Pour the preserved water and pomegranate powder. • When the water starts boil, add boiled and mashed channa and lemon juice. • Garnished with chopped coriander leaves, onion ringsand lemon wedges. • Serve with bature, kulcha or poori. www.hmtutor.com

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JEERA PULAO No of Pax: 04


1 BASMATI RICE 250 gm 2 CUMIN SEED 1 tbsp 3 SALT To taste 4 GHEE 2 tbsp 5 CARDAMOM 2 gm 6 CINNAMON 2 gm 7 CLOVES 2 gm 8 BAY LEAVES 1 no 9 CORIANDER LEAVES 10 gm 10 ONION 55 gm 11 PEPPER CORN 5 gm 12 WATER 450 ml

METHOD

• Wash and soak rice for 20 - 25 minutes. Drain and keep it aside. • Heat ghee in a vessel, add cloves, cinnamon, cardamom and pepper corn. • Sauté it for few minutes. • Add cumin seeds, when it sizzled, add drained rice and fry on medium flame

until the rice is well coated with the ghee. • Add hot water and needed salt. Taste the water to check the salt. • When the water starts boiling, lower the heat and cover it partially. • Rice fully cooked, when holes appear on the surface, and water is completely

absorbed, seal the vessel with dough and hundi lid and cook it on a hot griddle for absorbing water about 15-20 minutes.

• Remove the lid and fluff the rice grain with fork. • Transfer to serving bowl. Garnished with fried onion, fried cumin and chopped

coriander leaves. • Serve with raitha and pickles.

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BHATURE No of Pax: 04


1 Refined flour 650 gm 2 Curd 100 ml 3 Baking powder ½ tsp 4 Soda bi carbonate a pinch 5 Salt 2 tsp 6 Sugar 2 tsp 7 Oil 2 tbsp 8 Water 150 ml

METHOD

• Place flour, baking powder and soda-bi-carbonate in a bowl. • Pass it through a sieve. • Mix yogurt, salt and sugar. Add flour. Pour water and mix gradually to make soft

dough by light kneading. • Incorporate two tablespoons of oil in to the dough and cover the dough with a

wet cloth. Keep it aside for 1 hour. • Divide dough in to 15 equal portions. Roll them in to balls. Cover and keep for

fermenting for 20 minutes. • Grease palm with a little oil and flatten the balls. • Roll out in to 5-inch diameter diskettes. • Heat sufficient oil in a kadai, • Deep fry the bhaturas on high heat till light brown on both sides. • Drain on absorbent paper. Serve with channa masala.

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CARROT HALWA No of Pax:04


1 CARROT 300 gm 2 GHEE 4tbsp 3 CARDAMOM 5gm 4 PISTACHIO 5 gm 5 KHOWA 10 gm 6 MILK 250 ml 7 SUGAR 200 gm 8 ALMOND 5 gm 9 CASHEW NUT 5 gm 10 MILK MAID 50 ml 11 SILVER LEAF For garnish 12 SAFFRON Few strand

METHOD

• Heat ghee in a thick-bottomed pan.

• Fry the cashew nut until golden brown. Drain and set aside. • Add grated carrot and sauté it for few minutes. • Pour milk and cook on medium heat for 15 to 20 minutes till carrot is

cooked and milk is evaporated. • Add sugar, remaining ghee and cook on low heat until it leaves side of the

pan. • Add khowa, cardamom powder. Stir and cook for few more minutes.• Arrange this carrot mixture in a tray and allow to cool.• Serve garnish with silver leaves, cardamom powder, pistachio , saffron and

almond slices.

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MENU—3

NILGIRI CHICKEN KHORMA

VEGETABLE SHAHI KHORMA

PEAS PULAO

BADUUSHA

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NILGIRI CHICKEN KHORMA No of Pax: 04


1 CHICKEN 1 kg 2 FAT 2 tbsp 3 WHOLE GARAM MASALA 3 gm 4 GINGER 15 gm 5 GARLIC 15 gm 6 ONION 200 gm 7 TURMERIC POWDER ½ tsp 8 CHILLI POWDER ½ tsp 9 CORIANDER POWDER 2 tbsp 10 SALT To taste 11 FENNEL POWDER 1 tsp 12 CORIANDER LEAVES 125 gm 13 MINT LEAVES 125 gm 14 CURD 50 ml 15 POPPY SEED 15 gm 16 CASHEW NUT 100 gm 17 GREEN CHILLI 10 gm 18 COCONUT ½ no 19 GARAM MASALA POWDER ½ tsp

METHOD

• Paste - Spinach, mint leaves, coriander leaves, and green chilli grind to a fine paste.

• Paste - Grated coconut, , boiled cashew nut , poppy seed and half of the onion grind to a fine paste.

• Wash clean and cut meat and soak in curd for half an hour. • Heat fat., add whole garam masala (cardamom, cinnamon, cloves) and

remaining chopped onion. Sauté it slightly • Add turmeric powder, coriander powder, chilli powder and fennel powder. Sauté it

for few minutes • Add 2nd grounded paste. Fry for few minutes. Add chicken, curd and salt. Mix

well. • Cover and cook for 15 minutes. • Add 1st grounded paste and more stock if required and cook till meat is

tender. • When gravy become thick, remove from fire and add garam masala powder. • Garnished with julienne of ginger and chopped coriander leaves.

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VEGETABLE SHAHI KHORMA


1 CARROT 150gm 2 BEANS 75 gm 3 CAULIFLOWER 100 gm 4 POTATO 50 gm 5 WHOLE GARAM MASALA 2 gm 6 GINGER AND GARLIC 20 gm 7 GREEN CHILLI 10 gm 8 CASHEW NUT 150 gm 9 CORIANDER POWDER 20 gm 10 MILK 500 ml 11 GARAM MASALA POWDER 1 tbsp 12 FRESH CREAM 30 ml 13 SALT To taste 14 CORIANDER LEAVES 10 gm 15 CUMIN POWDER ½ tsp 16 ONION 200 gm 17 BUTTER 40 gm 18 GREEN PEAS 50 gm 19 CURD 15 gm 20 TURMERIC POWDER ½ tsp

METHOD

• Vegetable cut in to cubes and partially boil in salted water. Drain and keep it aside.

• Grind together boiled cashew nuts, half of the onion and poppy seeds. Keep it aside.

• Heat butter in a thick bottom pan. Add whole garam masala (cardamom, cinnamon & cloves) and remaining chopped onion, ginger, garlic paste and green chilli. Sauté it lightly brown.

• Add coriander powder, turmeric powder and cumin powder. Sauté it few minutes • Add onion, cashew nut, poppy seeds paste and salt. Fry until fat separates. • Pour milk, adjust consistency, and check taste of the gravy. • Add boiled vegetables, curd and garam masala powder. • Remove from fire, garnished with chop coriander leaves and cream.

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PEAS PULAO


1 Basmati rice 1 kg 2 Boiled green peas 250 gm 3 salt To taste 4 Ghee 6 tbsp 5 Whole garam masala 10 gm 6 Cashew nut 100 gm 7 raisin 100 gm 8 onion 150 gm 9 Green chilli 5 no 10 Coriander leaves 10 gm 11 Bay leaves 2 no 12 Fennel seed 2 gm 13 Water 1750ml

METHOD

• Wash and soak basmati rice for 30 minutes. Drain and keep it aside. • Heat fat in a vessel, fry half amount of onion , cashew nuts and raisins till

golden colour. • Remove, drain and keep it aside. • Heat fat in a hundi, add fennel seeds and whole spices—cardamom,

cloves& cinnamon) • when it slightly brown add remaining sliced onion and slit green chillies. • Onion turn light pink colour, add soaked rice, salt, bay leaves and enough hot

water. • When the rice is half done, add boiled green peas. • When water starts boiling, lower the heat and cover it partially. • Rice fully cooked, when holes appear on the surface, cover the vessel with

dough and hundi lid and keep on a hot griddle for 20 minutes. • Remove the lid and fluff the rice grain with fork , transfer to serving bowl. • Garnish with chopped coriander leaves, fried onion and nuts.

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BADUSHA


1 REFINED FLOUR 250 gm 2 SUGAR 500 gm 3 BAKING SODA ½ tsp 4 GHEE 4 tbsp 5 YOGURT 4 tbsp 6 MILK 2 tbsp 7 OIL FOR FRYING 8 PISTACHIO 5 gm

METHOD

• Sieve the flour and baking powder together and mixed with melted ghee and yogurt (mix it lightly. Do not knead like dough). Cover and keep it aside for 30 minutes.

• Divide in to equal sized balls. Flatten each ball between the palms. Press firmly in the centre with fingertip. Keep it aside for frying.

• Heat oil in a pan, (make sure the flame at low temperature) fry badusha both sides till it gets golden in colour. Drain and set aside.

• Make thick syrup separately. Clarify with milk. • Add fried badusha in to the sugar syrup and mix them well coated. Do not stop

mixing until the sugar become crystallizes. • When the sugar completely coated badusha, switch off the flame and

immediately transfer to the serving plate. • Garnished with pistachio nuts

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MENU-4

MUTTON ROGAN JOSH

DAL THADKA

VEGATABLE BIRYANI

CHAPPATHI

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MUTTON ROGAN JOSH No of Pax: 04


1 MUTTON LEG 500 gm 2 TOMATO 115 gm 3 CORIANDER POWDER 15 gm 4 KASHMIRI CHILLI POWDER 30 gm 5 GHEE 30 gm 6 GINGER 15 gm 7 GARLIC 20 gm 8 NUTMEG 5 gm 9 CUMIN SEED 5 gm 10 MACE 2 gm 11 ONION 115 gm 12 RATTAN JOG 2 gm 13 SALT To taste 14 MUTTON STOCK 1 ltr

15 CORIANDER LEAVES 10 gm

16 RAW PAPAYA 10 gm

17 SAFFRON Few strands

18 BLACK CARDAMOM POWDER 2 gm

19 TOMATO PASTE 20 gm

20 CURD-FOR MARINATION 20 gm

METHOD

• Clean and cut the meat in to 1 inch pieces with bone and marinate with ginger and garlic paste, salt, papaya paste and yogurt.

• Blanch the tomatoes, remove the skin and make it puree. Keep it aside • Heat ghee in a pan, add cumin seeds chopped onion , ginger and garlic paste. • When onion become lightly brown, add kashmiri chilli powder, coriander powder,

mace, grated nutmeg and tomato paste. Fry until fat separates. • Pour stock, marinated meat, tomato puree, rattan jog, salt and saffron. • Cook over very slow fire till meat is tender and gravy is become thick. • Switch off the flame, add black cardamom powder and chopped coriander leaves.

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CHAPATTI No of Pax: 04


1 WHEAT FLOUR 400 gm 2 FAT 30 gm 3 SALT To taste 4 WARM WATER For dough

METHOD

• Mix flour, salt and oil. • Make dough by adding enough warm water. • Make a soft dough, knead well and cover with damp cloth. • Divide in to small balls, roll out each portions in to thin rounds with help of a

little whole wheat flour. • Bake well on both sides on hot griddle. Allow them to puff. • Smear with melted fat and serve hot.

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DAL THADKA No of Pax: 04

METHOD

• Boil the dal with enough water and turmeric powder in cooker. (5 whistle) • Heat ghee in a pan, add cumin seeds, when it spluttering, add chopped garlic,

onion and green chilli. • Add chopped tomatoes, sauté it few minutes. • Add boiled dal, butter and garam masala powder. • Check the seasoning. Transfer to serving bowl. • Make tadka with ghee, cumin seeds, broken red chillies and Kashmiri chilli powder. • Pour it over the dal and sprinkle chopped coriander leaves over it.


1 MUNG DAL (GREEN GRAM) 100 gm 2 MASUR DAL (LENTIL) 100 gm 3 TURMERIC POWDER 1 tsp 4 KASHMIRI CHILLI POWDER 1 tbsp 5 SALT To taste 6 GHEE 3 tbsp 7 CUMIN SEED 10 gm 8 WHOLE RED CHILLI 5 nos 9 ONION 50 gm 10 GARLIC 20 gm 11 GREEN CHILLI 10 gm 12 TOMATO 20 gm 13 CORIANDER LEAVES 10 gm 14 BUTTER 30 gm 15 GARAM MASALA POWDER 1 tsp

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VEGETABLE BIRYANI No of Pax:04


1 BIRYANI RICE 1 kg 2 BEANS 100 gm 3 CAULIFLOWER 100 gm 4 CARROT 150 gm 5 ONION 500 gm 6 GARLIC 50 gm 7 GINGER 50 gm 8 GREEN CHILLI 15 gm 9 TURMERIC POWDER 5 gm 10 GARAM MASALA POWDER 2 gm 11 GHEE 100 ml 12 RAISIN 100 gm 13 CASHEW NUT 100gm 14 MINT LEAVES 50 gm 15 CORIANDER LEAVES 7 5 gm 16 WHOLE GARAM MASALA 10 gm 17 FENNEL 2 gm 18 DALDA 150 gm 19 CURD 100 ml 20 CHILLI POWDER 10 gm 21 CORIANDER POWDER 20 gm 22 TOMATO 250 gm 23 BLACK PEPPER 5 gm 24 ROSE WATER 10 ml 25 SALT To taste 26 WATER BOIL WITH SPICES 1750 ltr 27 BAY LEAVES 2 no 28 MILK

METHOD

• Wash and soak the rice for 20-30 minutes. Slice onion & tomatoes. Crush ginger, garlic & green chilli.

• Chop mint leaves and coriander leaves. Cut all vegetables in to cubes, parboil and keep it aside.

1

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2

• Heat fat, fry cashew nut, raisins and 150 gm onion in to golden brown colour. Keep it aside.

• Heat fat; add whole garam msala, peppercorn, bay leaves and fennel. Sauté for few minutes. Add strained rice and fry.

• Pour hot spices water, enough salt and fat. Reduce the flame, finish off like pulao

• Remove the lid; fluff the rice grain with fork. • Take another thick bottomed hundi, heat dalda, add crushed ginger, garlic and

green chilli. When it become light brown, add turmeric, chilli powder, coriander powder and garam masala powder. Sauté it for few minutes.

• Add tomatoes, cook on slow fire. when it cook completely, add vegetables , enough salt, curd and half of the coriander leaves and mint leaves.

• Spread the pilaf on the masala in a layer-by-layer method. Pour ghee, milk and rose water over it.

• Seal the vessel with dough and hundi lid, place it over hot griddle • Cook on low flame for 20 minutes. Remove from heat. Let the biryani rest for 10

minutes. • Remove the lid, fluff the rice with fork • Garnished with fried onion, nuts, mint leaves and coriander leaves • Serve with papad, pickle and raitha and coriander leaves

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MENU-5

TOMATO SHORBA

HYDERBADI MUTTON BIRYANI

ONION RAITHA

BAGARA BAINGAN

MUNG DAL HALWA

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TOMATO SHORBA No of Pax: 04


1 TOMATO 350 gm 2 CORIANDER LEAVES 15 gm 3 GARLIC 10 gm 4 CUMIN SEED 5 gm 5 WHOLE RED CHILLI 2 no 6 BASEN FLOUR 5 gm 7 STOCK WATER 200 ml 8 KASHMIRI CHILLI POWDER 5 gm 9 GREEN CHILLI 5 gm 10 GINGER 5 gm 11 SALT To taste 12 PEPPER CORN 5 gm 13 GHEE 1 tbsp 14 ONION 30 gm

METHOD

• Roast besan flour separately. Keep it aside. • Chop onion, ginger, garlic and green chilli. • Puree the tomato in a blender. • Heat ghee in a soup pot; add cumin seeds and broken red chilli. • When it crackles, add chop ginger, garlic, green chilli and Kashmiri chilli powder. • Sauté it onions are soft. Pour stock, tomato puree, crushed peppercorn and salt. • Boil for 10 minutes. • Add chopped coriander leaves and diluted roasted besan flour • When it lightly thickens, strain the soup. • Garnish with chopped coriander leaves & serve hot.

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HYDERBADI MUTTON BIRYANI

No of Pax: 04


1 MUTTON 1 kg 2 GREEN CHILLI 15 gm 3 CUMIN SEED 5 gm 4 MINT LEAVES 50 gm 5 CUMIN POWDER 10 gm 6 PEPPER CORN 10 gm 7 LEMON 2 no 8 CURD 150 ml 9 BASMATI RICE 1 kg 10 SALT To taste 11 CASHEW NUT 100 gm 12 PAPAYA PASTE 20 gm 13 CHILLI POWDER 30 gm 14 BAY LEAVES 2 no 15 CORIANDER LEAVES 50 gm 16 ONION 500 gm 17 WHOLE GARAM MASALA 15 gm 18 SAFFRON 2 gm 19 DALDA 150 gm 20 GHEE 150 gm 21 SHAH JEERA 10 gm 22 MILK 200 ml 23 RAISIN 100 gm 24

For Biryani Masala Roasted Separately and Powdered

25 FENNEL SEED 10 gm 26 GREEN CARDAMOM 10 gm 27 BLACK CARDAMOM 2 gm 28 29

CLOVES 5 gm 29 CINNAMON 5 gm 30 CORIANDER SEED 50 gm 31 MACE 2 gm 32 NUTMEG-- GRATED 1 no 33 KALPAZI (STONE FLOWER) 2 no

1

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METHOD

• Add yogurt, salt, biryani masala, chilli powder , green chilli, ginger garlic paste, papaya paste , half of fried onions ,shahi jeera, cumin powder and black pepper in a bowl, mix well.

• Marinate mutton cubes with the prepared marinade. Set aside for 3—4 hours or overnight in the fridge.

• Wash and soak the rice for 30 minutes. Drain and set aside. • In a cooking pot, add water along with whole spices, bay leaves, salt, and 50 gm of

ghee. Let it come to boil. • Add drained rice. When the rice about 40% cooked, drain and set aside. • In a biryani handi, add ghee, dalda and spread the marinated meat. On the top of it

spread partially cooked rice, followed by fried onions, cashew nuts, and raisins, lemon juice chopped mint, coriander leaves and saffron milk.

• Repeat steps of layering as above and extra ghee pour over it. Cover the vessel with dough and hundi lid.

• Keep on a hot griddle for 20 minutes, until the steam escape from the lid. Let the biryani rest for 10 minutes.

• Remove the lid and fluff the rice grain with fork, transfer to serving bowl, garnished with fried onion, nuts and coriander leaves.

• Serve with papad, pickles and raitha.

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BAGARA BAINGAN No of Pax: 04

METHOD


1 BRINJAL 450 gm 2 GINGER 10 gm 3 GREEN CHILLI 15 gm 4 OIL 30 ml 5 CUMIN SEEDS 7 gm 6 WHOLE RED CHILLI 5 gm 7 TAMARIND 75 gm 8 JIGGERY 20 gm 9 ONION 200 gm 10 GARLIC 10 gm 11 CORIANDER LEAVES 20 gm 12 SALT To taste 13 WHOLE CORIANDER SEED 15 gm 14 GRATED COCONUT 115 gm 15 TURMERIC POWDER 1 tsp 16 SESAME SEED EXTRA OIL FOR FRYING 2 tsp

Onion Raitha 17 ONION 100 gm 18 GREEN CHILLI 5 gm 19 CORIANDER LEAVES 5 gm 20 SALT To taste 21 CURD 300 ml

• Slit brinjal. Fry over high heat until glossy and little tender. • Remove from oil and keep it aside. • Grind coconut with roasted coriander seed, completely red chilli, cumin seeds and

sesame seeds to a fine paste. • Heat oil, sauté chopped onion, ginger, garlic and green chilli till onions are soft

and little transparent. • Add ground mixture and turmeric powder, sauté until the fat separates. • Pour tamarind juice, salt, jagerry and enough water. • Mix well; add fried brijol Bring to boil for few minutes. • Serve hot. Garnished with chopped coriander leaves • For Onion Raitha beat the curd, add chopped onion, green chilli, salt and coriander

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MUNGDAL HALWA No of Pax: 04


1 Mung dal (green gram) 250 gm 2 Milk 250 ml 3 Sugar 325 gm 4 Ghee 60 gm 5 Cardamom powder 2 gm 6 Almond and cashew nut 10 gm 7 Warm water 100 ml

METHOD

• Soak yellow mung dal with enoughwater for 3 hours. • Drain and blend in a mixer to a coarse ground,without using water. Keep it aside. • Heat ghee in a kadai, add ground dal mixture, fry to a slight browncolour over a very

slow fire. • When gram starts browning, pour milk, sugar and warm water. Cook onmedium

flame. • Keep on stirring till all theliquids get dried up and fat starts oozing out from

theHalwa, add cardamom powder. • Remove from heat. Garnish withfried nuts

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MENU-6

BUTTER CHICKEN MASALA

ALOO PALAK

VEGETABLE PULAO

BUTTER NAN

COCONUT BURFI

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BUTTER CHICKEN No of Pax: 04


1 CHICKEN 750 gm 2 CURD 100 gm 3 GINGER, GARLIC PASTE 30 gm 4 SALT To taste 5 KASHMIRI CHILLI POWDER 3 tbsp 6 BLACK SALT 5 gm 7 CHAT MASALA 10 gm 8 GHEE 2 tbsp 9 BUTTER 50 gm 10 ONION 200 gm 11 TOMATO 300 gm 12 CORIANDER LEAVES 50 gm 13 CASHEW NUT 150 gm 14 FRESH CREAM 50 ml 15 TURMERIC POWDER 1 tsp 16 KASOORI METHI 10 gm 17 MUSTARD OIL

LEMON JUICE30 ml

18 WHOLE GARAM MASALA 5 gm 19 RED CHILLI POWDER 2 tsp 20 CUMIN POWDER 1 tspn

METHOD

• Clean and cut thechicken, slit length ways over the breast and leg portion. • Make marinationwith ginger, garlic paste, mustard oil, salt, lemon juice, black salt,

chat masala red chilli powder, cuminpowder andcurd. • Beat well, smear the batter all over the bodyand well inside the chicken. Let it soak

in the batter for at least 3 hours • Tread chicken onto a skewerand dip well inside the hot tandoor oven. • Remove after 5 –7 minutes. Smear with oiland place again in the tandoor. Remove

when well done. • Blanch tomatoes, make it paste. Boil halfof onion and cashew nuts separately and

make it paste. • Heat ghee ina kadai, add whole garammasala and cumin seeds.

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• When it splutters, add chopped onion, ginger –garlic paste.Sauté it till onions are lightly brown.

• AddKashmiri chilli powder, turmeric powder, cashewnut and onion paste. Sautétill the fat separates.

• Pour tomatopuree and chicken stock. Boil till gravy is become thick. • Add chicken pieces, cream, coriander leaves, butter, methi leaves and salt. Simmer it

for few minutes. • Serve,garnish withchop corianderleaves and cream.

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ALOO PALAK No of Pax : 04


1 PALAK 250 gm 2 POTATO 150 gm 3 GINGER 1 tbsp 4 GARLIC 1 tbsp 5 SUNFLOWER OIL 2 tbsp 6 ONION 150 gm 7 CUMIN POWDER 1 tsp 8 CORIANDER POWDER 2 tbsp 9 GARAM MASALA 1 tsp 10 GREEN CHILLI 2 gm 11 KASOORI METHI 1 tsp 12 TURMERIC POWDER 1/2tsp 13 SALT To taste

METHOD

• Clean, wash palak and roughly chop. Keep it aside. • Peel and cut potatoes in to cubes and boilin salted water till tenderand lightly

fry. Keep it aside. • Heat 1tablespoon oilin a pan, add chopped ginger, garlic, green chilli andhalf

of chopped onion. • Sauté till onions are soft. • Add chopped palak. Mix well, cook for 3minutes in medium flame • Turn offthe flame and letit cool. Grind sautéed onion-palak mixture to a

smooth paste. • Heat oil in a kadai, add remaining chopped onion and sauté until light brown. • Add turmeric powder, coriander powder, cumin powder and garammasala

powder. Mix well. • Add preparedpalak paste, salt, methi leaves and fried potatoes. • Sprinkle a little water. • Bring toboil ona medium flameuntil getthe desired consistency of the gravy. • Turn off the heat, transferto serving bowl. • Garnish with cream.

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VEGETABLE PULAO No of Pax: 04


1 BASMATI RICE 1 kg 2 CARROT 150 gm 3 BEANS 100 gm 4 CAULIFLOWER 100 gm 5 GREEN PEAS 100 gm 6 SALT To taste 7 GHEE 100 ml 8 CASHEW NUT 100 gm 9 RAISIN 100 gm 10 ONION 150 gm 11 GREEN CHILLI 2 gm 12 CORIANDER LEAVES 10 gm 13 FENNEL SEED 2 gm 14 PEPPER CORN 2 gm 15 BAY LEAVES

WHOLE GARAM MASALA2 no 1016 WATER 11/2 litre

METHOD

• Wash and soak ricefor 20—30 minutes. Fry cashewnuts,raisins and half of the onion till golden in colour.

• Cut vegetables into cubes. • Heat ghee in a hundi, add whole garam masala, fennel seeds, pepper corn, remaining

slicedonion, bay leaves and slit green chilli.Sauté it for fewminutes. • Add strained rice, salt and enough hotwater to boil. • When the rice is half done, add vegetables and boiled green peas. • Reduce the flame to low and coverit partially. • Rice fullycooked, whenholes appear on thesurface and water iscompletely

absorbed,seal the vessel with dough and hundi lid. • Put on the hot griddle for 15—20 minutes. • Remove the lid and fluff the ricegrain with fork. • Transfer to serving bowl, garnished with friedonion, nuts and chopped coriander

leaves. • Serve with pappad, pickle and raitha.

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BUTTER NAN No of Pax: 04


1 Refined flour 500 gm

2 Baking powder 1 tsp

3 Salt To taste

4 Melted butter 25 gm

5 Ground nut oil 30 ml

6 Milk 100 ml

7 Curd 35 ml

8 Sugar 10 gm

9 Soda-bi carbonate ¼ tsp

10 Water 200 ml

METHOD

• Sieve flour, salt, baking powder and soda bi-carbonate together in a basin. • Whisk sugar, yogurt and milk together. Make a well in the flour. Pour water and milk,

yogurt mixture. • Mix well. knead to make a dough. Cover with moist cloth and keep it aside for 15

minutes. • Add oil and knead it again to make the dough absorb the oil. Cover with moist cloth

and keep aside • For 2 hours till dough rises. • Divide the dough in to 6 balls. Cover and set aside for 5 minutes. • Roll and flatten each balls with both palms. stretch it one side to give to naan an

elongated shape. • Using tandoor cushion pad, stick the naan inside the hottandoor for 3 minutes,

thenpeel off swiftly, brush over with melted butter. • Serve hot.

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COCONUT BURFI No of Pax: 04


1 Grated coconut 250 gm

2 sugar 200 gm

3 Cashew nut 10 gm

4 Cardamom powder ½ tsp

5 water 75 ml

6 ghee 2 tbsp

METHOD

• Grease a tray with ghee and keep it aside.fry cashew nut separately. • Take a wide bottomed pan, add sugar and water put it for boiling. • Cook till a single string consistency, at this stage add grated coconut. • Combine and keep stirring till bubbles starts forming at the edges, add ghee. • Add cashew nuts and cardamom powder and give a quick stir. • After five minutes, it will start thickening and form a mass without sticking

and starts coming off easily from the side of the pan, turn off the flame. • Transfer the mixture to the tray and cut in to squares when it still warm.

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MENU-7

BEEF VINDALOO

KADAI VEGETABLE

GHEE RICE

ALOO PARATHA

SHAHI TUKRA

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BEEF VINDALOO No of Pax: 04


1 BEEF 500 gm

2 WHOLE RED CHILLI 15 gm

3 CORIANDER SEED 10 gm

4 CUMIN SEED 2tsp

5 PEPPER CORN 5 gm

6 TURMERIC ½ tsp

7 ONION 200 gm

8 SALT To taste

9 GINGER & GARLIC 30 gm

10 VINEGAR 20 ml

11 CINNAMON 2 gm

12 CLOVES 2 gm

13 TOMATO 150 gm

14 MUSTARD SEED 7 gm

15 FAT 50 ml

16 POTATO 100 gm

17 CORIANDER LEAVES 1 tbsp

METHOD

• Clean, wash and cut the meat in to cubes. • Grind red chillies, mustard, cloves, and cinnamon and cumin seed to a fine paste

using vinegar. • Grind ginger, garlic and half of the onion. Rub meat with ground spices and salt.

Keep it for half an hour. • Heat fat, sauté chopped onion until lightly brown. Add ground onion based ground

paste. • Add marinated beef. Fry well. Add stock, enough salt and blanched chop

tomatoes. • Simmer until meat is partially cooked; add cubed potatoes Cook until done. • Serve hot, garnished with chopped coriander.

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KADAI VEGETABLE

No of Pax: 04


1 ONION 200 gm 2 GINGER 20 gm 3 GARLIC 20 gm 4 GREEN CHILLI 10 gm 5 CAPSICUM 100gm 6 TOMATO 100gm 7 BOILED VEGETABLE 250 gm 8 CORIANDER LEAVES 20 gm 9 FAT 3 tbsp 10 GARAM MASALA POWDER 2 tbsp 11 CUMIN SEED 2 tsp 12 CORIANDER SEED 2 tbsp 13 PEPPER CORN 2 tbsp 14 SALT to taste 15 TURMERIC POWDER ½ tsp 16 CORIANDER POWDER 1 tbsp 17 KASHMIRI CHILLI POWDER 2 tbsp 18 WHOLE RED CHILLI 5 gm

METHOD

• Boil all vegetables in salted water(carrot, beans, cauliflower and green peas) • Coarsely grind the coriander seed, cumin seeds, peppercorns and completely red

chilli. • Dice capsicum, and half of the onion and tomatoes. • Finely chop the remaining onion, ginger, garlic and tomato. • Heat oil in a kadai, lightly fry the onion and capsicum, remove and set aside. • Add chopped onion, ginger and garlic. Fry until onions are soft. • Add ground ingredients and turmeric, coriander powder and k-chilli powder. • Fry for few minutes, Add chopped tomatoes and sauté until tomatoes are cooked. • Add boiled vegetables and cook for few minutes, add little stock and cook till

gravy becomes thick. • Add diced tomatoes, capsicum, and garam masala and chopped coriander leaves.

Mix well. Transfer to serving bowl. • Garnished with coriander leaves and crushed chilli flakes.

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ALOO PARATHA No of Pax: 04


1 WHEAT FLOUR 400 gm

2 SALT To taste

3 GHEE 2 tbsp

4 POTATO 300 gm

5 GREEN CHILLI 5 gm

6 GINGER 5 gm

7 CURD 10 ml

8 TURMERIC POWDER 1 tsp

9 CHILLI POWDER 1 tbsp

10 GARAM MASALA POWDER 1 tsp

METHOD

• Make a stiff dough with flour, salt ,curd and ghee. Knead well, keep aside for 30 minutes

• Boil and mash potatoes, add chopped ginger, green chilli, coriander leaves, garam masala, Chilli powder and salt.

• Knead well and divide in to even portions. Roll in to even sized rounds, spread some prepared

• Filling on one, Cover with Bind edges, dust flour over it. Roll it in to thick chappathi. • Heat griddle and bake each paratha for few minutes, add fat around it and little

on top. • Turnover and fry both sides. • Serve with yogurt and pickles.

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SHAHI TUKDA No of Pax: 04


1 BREAD SLICES 10 no

2 MILK 500 ml

3 SAFFRON 1 gm

4 ALMOND 5 gm

5 SILVER LEAF For garnish

6 SUGAR 500 gm

7 CARDAMOM 1 gm

8 CASHEW NUT 10 gm

9 GHEE 50 gm

10 PISTACHIO NUT 10 gm

METHOD

• Remove edges of bread slices and each slices cut in to triangle. • Heat ghee, fry slices of bread on both sides. Remove and keep it aside. • Boil the milk simmer till by half , add sugar and boil for another 10 minutes

till thicken. • Saffron soaks in little warm milk and combines with rabdi. • Arrange fried bread in a tray without placing one on top of other. • Pour prepared thick rabdi over the bread. • Garnished with chopped nuts, cardamom powder and silver leaf

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MENU-8

SHAHI CHICKEN KHORMA

ALOO GOBI MASALA

KASHMIRI PULAO

METHI KI ROTTI

DOUBLE KA MEETA

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SHAHI CHICKEN KHORMA No of Pax: 04


1 CHICKEN 1 kg 2 MELON SEED 50 gm 3 ONION 200 gm 4 GARLIC 20 gm 5 CORIANDER LEAVES 20 gm 6 MILK 100 ml 7 BUTTER 15 gm 8 GHEE 3o gm 9 WHOLE SPICES 5 gm 10 CASHEW NUT 200 gm 11 POPPY SEED 50 gm 12 GINGER 20 gm 13 GREEN CHILLI 15 gm 14 TURMERIC 1 tsp 15 GARAM MASALA POWDER 1tbsp 16 CORIANDER POWDER 20 gm 17 CUMIN POWDER 1 tsp 18 SALT To tste 19 CURD 100 ml 20 CREAM 30 ml

METHOD

• Marinate chicken with ginger, garlic paste, garammasala powder and curd. • Boil and make a paste with cashewnut, melon seed, poppy seeds andmilk. • Heat ghee, add whole spices - cardamom, cloves, cinnamon, mace and fenneland

cumin seeds. • When it splutters, add finelychop onion, ginger,garlic and green chilli. • Sauté till lightly brown. Add coriander powder, turmeric, cumin powder and salt. • Add prepared paste, milk, marinated chicken. Cook on slow flame tillchicken is

cook. • Add garam masala powder, chop coriander leavesand switch off the flame. • Serve hot.Garnish with fresh cream.

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ALOO GOBI MASALA No of Pax: 04


1 POTATO 250 gm 2 ONION 200 gm 3 GINGER 10 gm 4 GARLIC 15 gm 5 GREEN CHILLI 10gm 6 TOMATO 100 gm 7 CORIANDER LEAVES 30 gm 8 GHEE 2 tbsp 9 CUMIN 5 gm 10 CURD 50 ml 11 TURMERIC POWDER 1 tsp 12 GARAM MASALA 1 tbsp 13 SALT To taste 14 MILK 50 ml 15 CASHEW NUT 100 gm 16 CAULIFLOWER 150 gm

METHOD

• Cut potato in to wedges. Cauliflower cut in to floweret shapes; boil with salt and turmeric water. In addition, keep it aside. Boil cashew nuts and make it paste. Keep it aside.

• Heat ghee in a kadai, add cumin, julienne of ginger, garlic, chopped onions and green chilli.

• Sauté until onion turns golden in colour. • Add turmeric powder, salt, cashew nut paste, and milk. sauté it well. Pour vegetable

stock. Allow to boil. • Add small pieces of tomatoes and boiled cauliflower and potatoes. • When the gravy becomes thick, turn off the flame, Pour beaten curd, garam masala

powder and enough salt mix well • Serve hot. Garnish with chopped coriander leaves.

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KASHMIRI PULAO No of Pax: 04


1 BASMATI RICE 1 kg 2 GHEE 100 ml 3 CASHEW NUT 100 gm 4 RAISIN 5 0gm 5 ALMOND 50 gm 6 APPLE 1 no 7 POMEGRANATE 1 no 8 CHERRY 50 gm 9 ONION 200 gm 10 ROSE PETALS 7-10 nos 11 ROSE WATER Few drops 12 SALT To taste 13 WHITE GRAPE 50 gm 14 PINEAPPLE 30 gm 15 SAFFRON 1 gm 16 WHOLE GARAM MASALA 10 gm 17 FENNEL SEED 2 gm 18 BAY LEAVES 2 no

19 WATER 11/2 ltr

METHOD

• Wash; soak the rice for 20 minutes. Heat ghee, fry sliced half of onion, cashew nuts, raisins till golden colour. Keep it aside.

• Heat fat in a hundi, add whole spices, fennel seeds, bay leaves and remaining sliced onions.

• Sauté it for few minutes, Pour hot water and needed salt. Add strained rice. • When water starts boiling, lower the heat and cover it partially. • When water reaches the level of rice, hole appear on the surface, add cubed

fruits , rose water and Saffron. • Seal the vessel with dough and lid and put on the hot griddle for absorbing

the water about 20 Minutes. Remove the lid and fluff the rice grains with the fork.

• Transfer to serving bowl, garnished with fried nuts, onions and rose petals.

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METHI KI ROTTI No of Pax: 04


1 WHEAT FLOUR 200 gm 2 BENGAL GRAM FLOUR 100 gm 3 SALT 5 gm 4 FAT 50 gm 5 CORIANDER LEAVES 15 gm 6 METHI LEAVES 5 gm 7 TURMERIC POWDER ½ tsp 8 WATER

METHOD

• Sieve wheat flour and gram flour together, add chopped coriander leaves, roasted methi leaves, salt, turmeric powder and 15 gm of fat.

• Prepare a soft dough using water. • Cover the dough with a muslin cloth and rest it aside for 20 minutes. • Once the dough is rested, knead it again and a smooth texture is observed

when the dough is touched. • Divide the dough in to medium equal sized portions and make round balls out

of it. • Place it on the flour dusted table and make round disc shaped thin rotti. • Heat griddle; Bake each paratha for few minutes. Add fat around it and little on top. • Turnover and fry both sides. Serve with pickles and fresh curd.

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DOUBLE KA MEETA No of Pax: 04


1 BREAD SLICES 10 no

2 KHOA/MAWA 100 gm

3 SUGAR 250 gm

4 MILK ½ ltr

5 SAFFRON ½ gm

6 GHEE 50 gm

7 CARDAMOM POWDER 1 gm

8 SILVER LEAF 1 gm

9 CASHEW NUT 15 gm

10 PISTACHIO NUT 15 gm

11 ALMOND & RAISIN 20 gm

12 ROSE WATER Few drops

13 MILK MAID 40 ml

METHOD

• Take water and sugar in a pan to prepare the sugar syrup until thick and string consistency.

• Remove edges of bread slices and cut each slice in to triangles • Brush bread pieces with ghee. Shallow fry them in a non-stick pan over medium

flame until crispy and golden brown on both sides. Remove and keep it aside. • Boil the milk, simmer, and reduced (slowly boil it till reduced to ¼ ) add milk

maid and khoa . Finished with saffron, rose water and cardamom powder • Dip each fried bread pieces in to prepared sugar syrup for few second and

remove. • Pour the milk mixture in a serving plate. Arrange the bread slices in a layer on the

milk mixture • Sprinkle all roasted nuts, dry fruits (optional) and silver leaf over the sweetened

bread.

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MENU—9

CHICKEN KASHA

PHOOL KAPIR DALNA BENGALI BHOG KITCHIRI

PRAWN MASALA

ACHARI PARATHA

BASUNDI www.hmtutor.com

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CHICKEN KASHA No of Pax: 04


1 CHICKEN 1 kg 2 MUSTARD OIL 4 tbsp 3 ONION 200 gm 4 CARDAMOM 2 gm 5 CINNAMON 2 gm 6 CLOVES 2 gm 7 CUMIN SEED 1 tbsp 8 GINGER 20 gm 9 GARLIC 20 gm 10 TOMATO 1oo gm 11 CUMIN POWDER 1 tsp 12 KASHMIRI CHILLI POWDER 1 tbsp 13 TURMERIC POWDER 1½ tsp 14 SALT To taste 15 SUGAR ½ tsp 16 GARAM MASALA ½ tsp 17 GHEE 1 tbsp 18 WATER 200 ml

METHOD

• Clean, cut the chicken in to even sized pieces and marinate with turmeric powder and salt. Keep it aside for 30 minutes.

• Heat oil in a pan; add cardamom, cinnamon, cloves, and cumin seeds. When it splutters, add sliced onion.

• Fry till lightly brown, add finely chop ginger and garlic. Fry until the raw smell out.

• Add chopped tomatoes. Cook them until soft and tender. • Add Kashmiri chilli powder, turmeric powder, cumin powder, and salt. • Sauté it until the gravy starts leaving oil from the sides. • Add marinated chicken. Cook for 5 minutes on medium flame by stirring constantly. • Add water. Cook until the chicken pieces become soft and tender. • Add sugar and garam masala powder. • Serve, garnished with chopped coriander leaves and ghee.

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PHOOL KAPIR DALNA No of Pax: 04


1 CAULIFLOWER 250 gm 2 GREEN PEAS 50 gm 3 GINGER-GARLIC PASTE 30 gm 4 SUGAR 1 tsp 5 PAANCH PHORAN MASALA 5 gm 6 TOMATO 100 gm 7 RED CHILLI POWDER 1 tbsp 8 GHEE 1 tbsp 9 ONION 100 gm 10 POTATO 250 gm 11 SALT To taste 12 BAY LEAVES 2 no 13 TURMERIC POWDER 1 tsp 14 MUSTARD OIL 2 tbsp 15 CORIANDER LEAVES 5 gm 16 GARAM MASALA POWDER ½ tsp

METHOD

• Clean the potato, cut in to cubes, and partially cooked. Cauliflower cut in to flowerets. Keep it aside.

• Heat oil in a kadai, add bay leaves and paanch phoran masala - black cumin, brown mustard, fenugreek, fennel ,cumin

• When it splutters, add chopped onion. Fry till lightly brown. Add ginger garlic paste. • Sauté it tills raw smell out • Add chilli powder, turmeric powder, and sugar. • Add chopped tomatoes. Sauté it well. Pour water. Boil it until combined. • Add boiled potatoes, cauliflower, boiled green peas, and salt. • Cover with lid and cook for 15 minutes. Add garam masala powder. • Serve hot, garnished with chopped coriander leaves and ghee.

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BENGALI BHOG KHICHURI


1 SPLIT MUNG DAL (GREEN GRAM) 125 gm 2 RAW RICE 250 gm 3 POTATO 100 gm 4 GHEE 2 tbsp 5 PAANCH PHORAN MASALA 5 gm 6 BAY LEAVES 2 no 7 ASAFOETIDA ½ tsp 8 GINGER 1 tbsp 9 TOMATO 100 gm 10 GREEN CHILLI 2 gm 11 TURMERIC POWDER 1 tsp 12 GARAM MASALA POWDER 1 tbsp 13 CORIANDER POWDER ½ tbsp 14 RED CHILLI POWDER 1 tsp 15 SALT To taste 16 MUSTARD OIL 1 tbsp

METHOD

• Dry roast dal in a kadai until golden brown, Remove from heat and wash it, drain and keep it aside

• Heat oil and ghee in a kadai, add paanch phoran (cumin, brown mustard ,fenugreek, black cumin ,fennel) let it crackle, add asafoetida, bay leaves, chop ginger and green chilli. Sauté it for few minutes

• Add chopped tomatoes, turmeric, coriander powder, and red chilli powder. Sauté it till raw smell out

• Pour water; add roasted dal, cubed potatoes, rice, and salt. • Add enough water to cook the khichuri. When it cooked, transfer to serving bowl. • Garnish with chopped coriander leaves and ghee. • Serve with masala pappad.

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BENGALI PRAWN MASALA No of Pax: 04


1 PRAWN 500 gm

2 POTATO 100 gm

3 ONION PASTE 50 gm

4 GINGER & GARLIC PASTE 30 gm

5 TOMATO PUREE 30 gm

6 TURMERIC POWDER ½ tsp

7 RED CHILLI POWDER 1 tbsp

8 GARAM MASALA POWDER ½ tsp

9 BAY LEAF 1 no

10 SALT To taste

11 MUSTARD OIL 4 tbsp

12 HOT WATER 200 ml

METHOD

• Clean and washed prawns marinate with salt and turmeric and keep it aside for 15 minutes.

• Cut potato in to 1/2 inch cubes and marinate with a pinch of salt. • Heat oil in a wok, fry the prawns till lightly golden colour. Keep it aside. • Fry potatoes lightly in the same oil till golden colour, keep it aside. • Heat oil, add bay leaf and onion paste. Sauté it for 2 minutes on low flame. • Add ginger and garlic paste, sauté it till lightly brown. • Add turmeric powder and red chilli powder, sauté it for few minutes. • Pour tomato puree. Continue cooking on medium flame till all the spices are mixed

well. • Add fried prawns and potatoes. Pour hot water. • Cook till prawns and potatoes become tender. • Dry excess water, add garam masala. • Serve with steamed rice or rotti.

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ACHARI PARATHA No of Pax: 04


1 WHOLE WHEAT FLOUR 250 gm

2 GRAM (BASEN) FLOUR 100 gm

3 ACHARI MASALA 2 tbsp

4 FAT 4 tbsp

ACHARI MASALA 5 WHOLE RED CHILLI 5 gm

6 CORIANDER SEED 10 gm

7 MUSTARD SEED 30 gm

8 FENNEL SEED 30 gm

9 FENUGREEK 1 tsp

10 SALT 1tsp

11 TURMERIC 2 tsp

12 ONION SEED 1 tbsp

13 ASAFOETIDA 1 tsp

14 MANGO POWDER 2 tbsp

15 CAROM SEED 1 tsp

16 CUMIN SEED 1 tsp

METHOD

• Sieve wheat flour and basan flour together. • Add salt, little oil and water. make a smooth dough. knead well and keep it aside for one

hour. • Divide in to equal sized balls. Place it on the flour dusted table and roll each ball in to a

circle about 5 inch diameter. • Spread achari masala evenly on the flattened surface. Roll it in to a cylinder shaped structure. • Coil the cylinder in to a spiral. Flour the rolling surface lightly. • Roll out the spiral in to a flat circle about 5-6 inch diameter. • Heat griddle. Bake each paratha for a minute. Add fat around the edges. turn over and fry

both sides are crispy and golden, remove from the griddle. • Serve with aloo sabji or other side dishes.

ACHARI MASALA POWDER.

• In heavy bottomed pan, dry roast whole red chillies, coriander seeds, onion seeds, fennel seeds,

• Fenugreek seeds, mustard seeds, cumin seeds and carom (ajwain) seed until light brown • Cool it completely. Set aside. Blend with remaining ingredients to make a coarsely ground

powder. www.hmtutor.com

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BASUNDI No of Pax: 04


1 FULL FAT MILK 1½ ltr 2 SUGAR 100 gm 3 CARDAMOM POWDER ½ tsp 4 SAFFRON few strands 5 ALMOND 5 gm 6 PISTACHIO 5 gm 7 CONDENSED MILK 200 ml 8 CASHEW NUT 5 gm 9 NUTMEG POWDER small pinch

METHOD

• Add milk, sugar, and condensed milk in a thick-bottomed pan. Stir and mix well. • Reduce the flame and cook on a slow flame till the volume is reduced to half. Stirring

constantly, • So that the mixture is not browned or burnt from bottom • Scrap the milk solids from the sides and the cream collected on the top and add it

back to the basundi mixture. • Add nutmeg powder, saffron, chopped nuts and cardamom powder. • Stir and simmer basundi for a minute. • Serve basundi hot or chilled. Garnished with few saffron strants

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malabar chicken curry vegetable khorma paalada … · • heat ghee in a vessel, add cloves,...

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