Module BHCT 252 Food Production Sem IV

BHCT 252
Food Production Module

Food Production Module
Region and Cuisine Menu

1 North/Punjabi Dal Shorba
Murg Makhni
Paneer Makhni
Rajma Masala
Lachcha Parantha
Matar Pulao
Gajar Ka Halwa
2 South/Tamil Nadu Rasam

Chicken Chettinad
Avial
Sambhar
Lemon Rice
Papadam
Pal Payassam
3 West/Rajasthan Kachori
Lal MaasMangori papad ki Subzi
Dal Panchmel
Baati
Gatte Ka Pulao
Churma
4 Eastern/ Bengali Ghughni
Maacher kalia
Chorchori
Cholar dal
Boiled rice
Luchi
Nolen Gurer Payesh
5 Kebabs Murg Tikka (Red M)
Malai Soya Champ (White M)
Hariyali Paneer Tikka (Green M)
Tandoori Machli (Yellow M)
Chutnies
Garnishes
Salad
6 Biryani & Pulao Murg Biryani
Kachi Biryani
Subz Pulao
Mirchi ka Salan
Boorani Raita
Papad
Salad
7 Basic Indian Gravies Brown Gravy
White Gravy
Red Gravy
Green Gravy
Yellow Gravy
8 North/Awadh Hara Kebab
Murg Korma
Shahi Paneer
Dal Masoor Musallam
Steamed Rice
Naan
Annanas Ka Muzaffar
9 South/Kerela Sambharam
Meen Molee
Thoran
Dhal
St Rice
Malabari Paratha
Plantain Halwa
10 West/Gujrat Methi na Gota
Salijardaloo Murg
Bhindi – Tamatar nu Shaak
Gujrati Kadhi
Steamed Rice
Roti
Basundhi
11 East/Bihar Litti (Roasted)
Litti (Deep fried)
Chokha
Chutney
12 Navratra Menu Aloo Chat
Paneer Subzi
Sitaphal Curry
Kuttu ki Puri
Samma ke chawal
Fruit Salad
Sabudana Kheer
Responsibility The responsibility of learning rest with the trainees (you)
 Be proactive and ask questions.
 Practise the demonstrated dishes in the practical lab as well as at home
To qualify To qualify and receive marks towards your qualification. The concern
faculty will conduct a continuous evaluation of your portfolio for evidence
and competency.
Purpose The purpose of this food production practical is to provide students with the
features and characteristics of Punjabi cuisine.
To understand following -
 Location
 Key Ingredients
 Special Cooking Methods
 Popular Dishes
In order to understand these gravies, you are expected to have demonstrated
specific learning outcomes. You are also expected to practice these gravies
and use them in preparation of dishes
Punjabi Cuisine
Punjab is bounded on the west by Pakistan, on the north by Jammu and Kashmir, on the
northeast by Himachal Pradesh and on the south by Haryana and Rajasthan.
The word ‘Punjab’ is made up of two Persian words “Panj” meaning five and “aab” meaning
water. This was probably because of the five rivers which flow throughTthe state. Punjab is
called the ‘wheat granary of India’. It has a very fertile soil and this along with its climate is
particularly favorable for growing wheat and sugarcane.
Specialities
Chole
Kabuli channa cooked in a spicy tomato based curry served along with bhatura.
Palak murg
Chicken cooked in palak puree along some onion and tomato paste and flavoured with spices.
Chicken Tikka
It is traditionally, small pieces of chicken, usually boneless,marinated in curd and spices,

skrewed and cooked in tandoor.
The literal meaning of tikka in Panjabi is "bits, pieces"

Machli Amritsari
Marinated darnes of fish dipped in ajwain flavoured besan batter and deep fried.
Murg makhani
Chicken marinated cooked in tandoor, served with the butter enriched tomatoes based gravy.
Dal makhani
It is a delicacy traditionally cooked on low flame, for hours, with tomato puree, ginger galic
paste and spices. This gives it a creamier texture. It is finished with cream and butter.
Rajma
This dish is prepared by soaking kedney beans in water overnight then boiled and finally cooked
with spices.
Saag gosht
Mutton delicies cooked in palak gravy served with dash of cream.
Gulab Jamun
It is very popular sweet dish, made of dough consisting mainly of khoya that is flavored with
cardamom seeds and rosewater or saffron then deep fried and soaked in sugar syrup.
Lassi
It is a popular and traditional curd-based drink of Punjab. It is made by blending yoghurt with
water, salt, pepper, ice and other spices.
There are two versions of lassi Sweet and Salty. Traditional lassi is flavored with ground roasted
cumin while Sweet lassi, contains sugar instead of spices.
PUNJABI CUISINE
Dal Shorba
Murg Makhni
Paneer Makhni
Rajma Masala
Lachcha Parantha
Matar Pulao
Gajar Ka Halwa
Dal Shorba
Extract of lentils tempered with garlic and cumin
Ingredients
Toor dal 100 gm
Masoor dal 100 gm
Onion, chopped 40 gm
Ginger, chopped 1 tbsp
Garlic, chopped 1 tbsp
Green chilies, chopped 2 no
Coriander leaves 2 sprig
Turmeric powder 1/2 teaspoon
Cardamom large 1 no
Cardamom small 1 no
Garlic 15 cloves
Crushed Pepper corn 1 tsp
Salt to taste
Ghee/oil 1 tsp
Cumin seeds 1 tsp
Lemon juice 1 tbsp
Misc-en-place
Finely chop the leaf part of coriander and keep it for garnish and keep the stem separately.
Pick,wash and soak the lentils.
Cooking
Mix together toor dal, masoor dal, chopped onion, ginger, garlic, green chillies, turmeric powder,
cardamoms, coriander stem and salt.
Add 1 lit of water and bring it to boil. Simmer for fifteen minutes. Remove scum from the top
from time to time. Cook until dal is soft. Pass a through a soup strainer. Set aside.
Heat ghee/oil in a pan. Add cumin seeds and chopped garlic and cook until brown. Add pureed
dal, add water to adjust the consistency, if required. Bring it to a boil. Add lemon juice and
Peppercorn.
Serve piping hot garnished with finely chopped coriander leaves.
Defining Features
Colour – light yellow in colour
Flavour - combined flavor of garlic, cumin and lemon – appetizing
Consistency – thin, watery
Murg Makhni
Tandoori chicken pieces cooked in makhni gravy
Murg Makhni is prepared by simmering pieces of tandoori murg (roasted chicken) in makhni
gravy (tomato sauce). We have to prepare tandoori chicken and makhni gravy separately.
Tandoori Murg
Tandoor roasted marinated chicken
Ingredients
Chicken (whole) 1
1st Marination
Lemon juice 1 tbsp
Ginger garlic paste 2 tsp
Yellow chilli powder 1 tsp
Salt tt
2nd Marination
Hung Curd 1 kg
Cream 20 ml
Lemon juice 1 tbsp
Red chilli powder 1 tsp
Yellow chilly powder 1 tsp
Ginger garlic paste 2 tbsp
Garam masala 1 tsp
Turmeric powder ½ tsp
Malt vinegar 1 tbsp
Javitri powder a pinch
Elachi powder a pinch
Salt to taste
Misc-en-place
Clean, wash and pat dry the chicken and with a sharp knife make deep insertions over it (breast,
thigh, leg).
1st Marination
Make a paste of GG paste, lemon juice, salt and yellow chilli powder and apply over the
chicken and leave it for ½ an hour.
2nd Marination
In a bowl, whisk hung curd now add all the ingredients listed under 2nd marination to make a
smooth paste.
Apply it over the chicken let it rest in refrigerator for 4 hours. It can be rested overnight, if
planned in advance.
Cooking
Skewer the marinated chicken and cook it in moderately hot tandoor. Take it out, hang it and
allow to drip out the excess moister. Cut it into four pieces (2 legs and 2 breasts).
Skewer it again and cook till it is golden brown in colour or until cooked, with proper basting in-
between.The tandoori chicken (Roasted Chicken) is ready. Remove from the skewer and cut
them into two. This will give us 8 pieces.
Defining Features
Colour – light brown
Spice – Medium (6/10)
Texture – Crisp from outside and juicy & succulent from inside.
Makhni Gravy
Tomato based gravy, finished with butter, cream and kasoori methi.
Ingredients
Tomatoes 1 kg
Ginger (crushed) 10 gm
Garlic (crushed) 6 cloves
Coriander stems 2 sprigs
Ginger Garlic paste 50 gm
Cashew paste 2 tbsp
Tomato puree (canned) 100 ml (optional)
Kasoori methi powder 1 tsp
Garam Masala powder 1 tsp
Salt tt
Oil 50 ml
Butter 150 gm
Cream 100 gm
Ginger juliennes 10 gm
Green coriander (chopped) 1 tbsp
Honey (optional) as required
Whole Garam Masala
Green cardamom 6
Black cardamom 4
Cloves ` 6
Cinnamons stick 2
Bay leaf 4
Black Peppercorn 8
Misc-en-Place
Wash and roughly chop the tomatoes. Boil it with coriander steams, crushed ginger, crushed
garlic, 2 bay leaf, 2 black cardamom, 2 green cardamom, 8 peppercorn, 4 clove, 2 cinnamon
sticks. When done, cool it for a while and pass it through a processor.
Cooking
Heat some oil and melt half the butter in a handi, crackle the remaining whole garam masalas,
then add the ginger garlic paste, sauté until brown. Now add cashew paste and cook for a minute.
Now add the canned puree tomatoes (if using) and cook. Now add salt, red chilli powder,
turmeric powder and the fresh tomato puree. Cook until oil floats on the top. Now add the
remaining butter, cream, kasoori methi and garam masala powder and cook for another 2 - 3
minutes. Strain the gravy for a smooth texture. Taste it, if sour, adjust the sourness with honey.
For Mrug Makhni –

Cook these pieces of Tandoori Murg with the makhni gravy. Finish it with some butter, cream,
kasoori methi powder and garam masala powder.
Garnish with chopped green coriander and ginger juliennes.
Defining Features
Colour – Red
Spice – Medium (5/10), sweet and sour in taste
Consistency – coating but velvety smooth and creamy.
Paneer Makhni
Cottage cheese cubes simmered in tomato based gravy
Ingredients
Paneer 400 gm
Makhni gravy (from previous recipe) 400 ml
Misc-en-place
Cut the paneer into ¾’’ cubes
Cooking
Saute the paneer cubes in frying pan
Add the makhni gravy, cook for some time and serve garnished with ginger jullienes and
coriander.
Defining Features
Colour – Red
Spice – Medium (5/10), sweet and sour in taste
Consistency – coating but velvety smooth and creamy.
Rajma Masala
Kidney beans cooked with onion, tomato and spices.
Ingredients
Kidney beans (Rajma) 150 gm
Salt tt
Turmeric powder 25gm
Garam masala powder ½ tsp
Ginger 10 gm
Garlic 15gm
Green cardamom 4
Black cardamom 2
Bayleaf 2
Refined oil 1 tbsp
Butter 25 gm
Onion 100 gm
Tomatoes 100 gm
Green chilies 4
Coriander 1sprig
Water as required
Misc-en-place
Pick, Wash and Soak the Kidney beans (Rajma).
Chop ginger, garlic, onions, tomatoes, green chilies and green coriander.
Cooking
Transfer the soaked kidney beans in a handi/pressure cooker. Add salt, turmeric powder, water,
green cardamom, black cardamom and bay leaf and cook till dal is cooked (3 whistle).
Heat Oil in a Kadhai, add onions and sauté until brown add green chillies, ginger and garlic and
stir for a minute add tomatoes and bhunao untilk tomatoes are mashed. Now add the cooked
kidney beans and sprinkle garam masala powder. Stir for 2 minutes then cook until of medium
thick consistency.
Serve it with choice of your breads or rice.
Defining Features
Colour –Brown
Consistency – Thick
Lacha Parantha
Spiral flaky Indian bread
Ingredients
Flour 400gm
Salt ` a pinch
Water 60 % (approx)
Butter/Oil 25 gm
Misc-en-place
Sieve the floor with salt. Melt the butter and aside in a bowl.
Make a bay in the sieved flour, pour water into it, start mixing gradually.
When mixed, knead it to make a soft dough. Cover it with wet muslin cloth and keep a side for
8- 10 min.
Cooking
Divide it into equal portions make roundels and rest it for 10min.
Flatten each balls apply melted butter fold it like a fan and again rest for 5 minutes. Take one and
press against the work table and spread the sides. Now spread on your palm and cook inside
tandoor (This can be rolled with a rolling pin and griddled over tawa).
Brush some melted butter and serve with your choice of curry or dal.
Defining Features
Colour –Light brown with visible spiral flakes.
Texture – Crisp
Note -
Matar Pulao
Peas Pulao
Ingredients
Basmati rice 400 gm
Green peas 100gm
Oil/ghee 1 tbsp
Onion 1
Green Cardamom 4
Clove 6
Bayleaf 2
Cumin seeds 1 tsp
Salt to taste
water As required
Misc-en-place
Pick, wash and soak the rice.
Peel and sliced the onion. Boil almost 800 ml water separately.
Cooking
Heat the oil/ghee in a heavy-bottom pan. Add the cumin seeds, green cardamom, colve, bayleaf
and let them crackle. Now add the sliced onions and cook for a minute.
Add the peas and stir well. Then add the rice and fry till it becomes translucent. Now add almost
800 ml water and salt cover the pan with a lid.
Cook till the water disappeared and the rice is completely cooked.
Serve hot with some curry or dal.
Defining Features
Colour – white with green- green peas
Texture – Rice should be separated and flavourful
Note -
Gajar Ka Halwa
Grated carrot pudding
Ingredients
Carrots 1 kg
Milk 1 litre
Cardamom seeds ½ tsp
Ghee 3 tbsp
Cashew 25 gm
Almonds 25 gm
Pistachios 25 gms
Sugar 450 grams
Misc-en-place
Wash and grate the carrots. chop the nuts.
Preparations
Melt 1 tbsp ghee and sauté the grated carrots for 10 minutes. Now add milk and cook on a low
flame for 1 hour stirring occasionally. Add sugar, mix well and cook till the sugar has dissolved
and all the milk has been absorbed.
Add ghee and simmer for 2-3 minutes. Add the slightly cardamom powder and chopped nuts.
Mix well.
Remove the gajjar halwa from heat and arrange in a serving dish. Garnish with almonds and
pistachios. Serve cold, hot or at room temperature.
Defining Features
Colour –Red
Taste – Sweet and flavors of carrots mingled with nuts
Note -
Reference Books
Prashad – Jiggs Karla

The India Cook Book – Pushpesh Pant
Self Assessment
Instructions  In the following test you will be required to answer all questions.
 You are required to obtain 100% to pass.
 If you do not obtain the pass mark, revise all the learning material and redo
the test.
Question 1
What are the features and characteristics of Punjabi Cuisine?
Question 2
How do you make Makhni Gravy?

Make a list of the dishes that are prepared using Makhni Gravy.
Exercise
features and characteristics of the cuisine.
 Location
 Key Ingredients
 Popular Dishes
and use them in preparation of dishes.
Tamil Nadu Cuisine
Tamil Nadu is the southern most state of India, surrounded by Andhra Pradesh from the North,
Karnataka and Kerala from the west, Indian Ocean from the south and Bay of Bengal from the
East. Cape Comorin or Kanyakumari, the southern most point of India lies in the state of Tamil
Nadu.
Food habits
The day starts with a cup of filter coffee. The making of filter coffee is almost a ritual. Coffee
beans have to be first roasted and then ground. The powder is put into a filter set and boiling hot
water is added and allowed to set for about 15 minutes. Then milk ans sugar are added.The final
drink is poured from one container to another in rapid succession to make the ideal frothy cup of
filter coffee.
Rice is the major staple food of most of the Tamil people. Breakfast includes idly, dosa, vada,
pongal, upama. Lunch consists of cooked rice served with an array of vegetable dishes, sambar,
chutneys, rasam and curd. A non-vegetarian lunch, curries or dishes cooked with mutton,
chicken or fish is included. The meals are incomplete without crisp papads or appalam.
‘Virundhu’ in Tamil means ‘Feast’, when guests are invited during happy ceremonial occasions.
The guests sit on a on the floor and a full course meal is served in the traditional way on a
‘Banana Leaf’ which is spread in front of the guests, with the tip pointed left. The dishes are
served in a particular sequence, and each dish is placed on a particular spot of the banana leaf.
Guests are expected to begin and end eating the meal together and do not leave in middle of a
meal. Food is generally classified into six tastes - sweet, sour, salt, bitter, pungent and astringent.
The top half of the banana leaf is reserved for accessories, the lower half for the rice. In some
communities, the rice will be served only after the guest has been seated. The lower right portion
of the leaf may have a scoop of warm sweet milky rice Payasam, Kesari, Sweet Pongal or any
Dessert items. While the top left includes a pinch of salt, a dash of pickle and a thimbleful of
salad, or a smidgen of chutney. In the middle of the leaf there may be an odd number of fried
items like small circles of chips either banana, yam or potato, thin crisp papads or frilly wafers
Appalams and vadai.
The top right hand corner is reserved for the heavy artillery, the Curry, hot, sweet, or sour and
the dry items.
After a final round of rice with curds or buttermilk, it concludes with a small banana a few betel
leaves and nuts.
Specialties
Rice is the major staple food of most of the Tamil people. Normally lunch or dinner is a meal of
steamed rice (choru) served with accompanying items, which typically include sambar, poriyal
(curry), rasam, kootu and curd.
Breakfast dishes
Idli, steamed rice-cakes, prepared from a fermented batter of rice and black gram. Usually served
alongside different kinds of chutney, sambhar or vadacurry.
Dosai, crepes made from a fermented batter of rice and black gram eaten with Sambar or
chutney. Several varieties like saada dosai, kal dosai, muttai dosai, neer dosai, rava dosai, paasi
paruppu dosai, etc. are available.
Vadai, commonly of 2 types, based on the ingredients used and served along with idlis.
Pongal, a traditional cuisine where rice is cooked in a mud pot along with water and milk until
the boiling liquid forms viscous frothy bubbles that rise above the pot. The soft, creamy upper
layer overflows the pot, which is also called a pongal.
Paniyaram, the batter similar to the one used to make dosa is poured into pan with small pits to
make paniyaram.
Appam, is made from a fermented batter of rice and black gram mixture, which is made into a
thin consistency. It is poured over a hot pan and spread evenly by rotating the pan. The appam
generally has its sides thin and the centre is fluffy and soft.
Uthappam, a dosa variety, which is slightly thick, fluffy, and soft. It can be made from regular
idli / dosai batter. Plain uthappam is available, along with a type of uthappam with vegetables or
onions sprinkled over.
Upma, made from wheat or rava, added with onion, green chillies. May also be substituted with
broken rice granules, flattenned rice flakes, or almost any other cereal grain instead of broken
wheat.
Thogaiyal, which is a wet ground paste of many ingredients but primarily with the punch of the
main ingredient. Most common thogaiyals by their chief ingredient are like coconut, paruppu
(dal), coriander, puthina, karuveppilai, ellu, kollu, inji, poondu etc.
Coffee is the most popular beverage. Coffee is a major social institution in Southern Indian
Tamil tradition and generally use gourmet coffee beans of the premium Peaberry or the less
expensive Arabica variety. The making of filter coffee is like a ritual, as the coffee beans are first
roasted and then powdered. Sometimes chicory is added to enhance the aroma. A filter set is
used and few scoops of powdered coffee with boiling water is used to prepare a dark liquid
called the decoction. Hot milk with sugar and a small quantity of decoction is then served in a
tumbler set, a unique coffee cup. Another popular beverage is strongly brewed tea.
Koozh - Porridge, also called Kanji (rice congee)
Kootu - a stew of vegetables or greens, usually made with lentils, and spices which makes for a
side dish for a meal consisting of rice, sambhar and rasam.
Aviyal - a stew of vegetables with fresh coconut, and coconut oil which makes for a side dish for
a meal consisting of rice, sambhar, rasam and equally for dishes like Adai and Thosai. In hotels it
is an evening specialty food and advertised as Adai Aviayal.
Puttu - Steamed layered, cylindrical cakes made with flour; usually rice flour is used but any
miller flour can be used. The flour is sparsely mixed with water and packed into puttu cylinder
and steamed. The flour is usually layered with grated coconut.
Kozhukkattai - Steamed dumplings made with rice flour. The fillings are varied: from grated
coconut and jaggery to various savoury preparations.
Sevai or Idiyappam, rice noodles made out of steamed rice cakes
Arisi paruppu, rice cooked with dhal.
Puliyodarai, is a popular Tamil dish which is a mixture of fried tamarind paste and cooked rice.
The tamarind paste is fried with sesame oil, asofoetida and fenugreek powder, dried chilly,
groundnuts, split chickpea, urad dal, mustard seeds, coriander seeds, cumin seeds, curry leaves,
turmeric powder and seasoned with light jaggery and salt.
Lunch dishes
Sambar, a thick stew of lentils with vegetables and seasoned with spices
Rasam, lentil soup with pepper, coriander and cumin seeds
Kootu - a stew of vegetables or greens, usually made with lentils, and spices which makes for a
side dish for a meal consisting of rice, sambhar and rasam.
Aviyal - a stew of vegetables with fresh coconut, and coconut oil which makes for a side dish for
a meal consisting of rice, sambhar, rasam and equally for dishes like Adai and Thosai. In hotels it
is an evening specialty food and advertised as Adai Aviayal.
Biryani, a type of fried rice with masala cooked with vegetables or meat. Special varieties
include Ambur biryani, served with 'dhalcha', a sour brinjal curry and Dindigul biryani, which
uses a little curd and lemon juice to get a tangy taste.
Sweet and Savories.
Snack items include murukku, seedai, bajji, pori, mixture, sevu and pakoda
Menu Rasam
Chicken Chettinad
Avial
Sambhar
Lemon Rice
Papadam
Pal Paysam
Rasam
Flavoured extract of tomato and lentil
Tomatoes 100 gm
Arhar dal 50 gm
Tamarind pulp 4 tbsp
Fresh coriander leaves a sprig
Dried red chilies 2
Rasam powder 1 tbsp
Asafoetida a pinch
Crushed Pepper corn 1 tsp
Salt to taste
Curry leaves 10-12
Ghee/oil 1 tbsp
Mustard seeds ½ tsp
Misc en Place
Pick wash and soak and lentil. Chop the tomatoes and green coriander leaves.
Cooking
Boil the soaked dal and tomatoes in sufficient water until mashed. Pass it through strainer.
Heat ghee/oil in a pan. Add the mustard seeds, curry leaves, red chilies, asafetida, and let them
crackle. Now add the tamarind pulp followed by the strained mixture. Add rasam powder,salt,
crushed peppercorn and chopped coriander. Give it a boil and serve hot.
Defining Features
Colour – Brown - Red
Spice – high
Consistency – Thin/Watery
Chicken Chettinad
Spicy Chicken curry from Chettinad
Ingredients
Chicken 1 kg
Onion 100 gm
Ginger 20 gm
Garlic 25 gm
Curry leaves- 2 sprigs
Tomato 150 gm
Red chili powder 1 tsp
Lemon juice 2 tsp
Coriander leaves a sprig
Black pepper powder to taste
Salt to taste
Oil 100 ml
Water as required
For Paste
Grated coconut 50 gm
Dry red chilies 8
Poppy seeds 1 tbsp
Coriander seeds 1 tsp
Cumin seeds ½ tsp
Green cardamom 3 no
Clove 2
Cinnamon 1" piece
Star anise 1
Fennel seeds 1 tsp
Misc en place
Heat oil in a pan and add all the ingredients listed under ' For Paste. Roast until it turns golden
brown, stirring continuously on a medium low flame. Allow this to cool slightly, add ginger and
garlic to this and grind to form a smooth paste.
Cooking
Heat oil in a pan, add onion and saute until it turns golden brown. Add curry leaves and the
paste. Saute for few minutes. Now add tomato, chili powder, turmeric powder and salt to taste.
Mix well and cook for 2 to 3 minutes.
Add chicken and sauté for ten minutes.Now add 2 cups water and lemon juice. Mix well, cover
and cook until chicken is done and gravy turns thick. Add black pepper powder to taste mix well.
Garnish with coriander leaves and serve with rice.
Defining Features
Colour – Brown
Spice – high
onsistency – Thick with oil on the top
Avial
Mixed Vegetable
Ingredients
Drumstick 50gm
Cauliflower 50gm
Beans 50gm
Carrots 50gm
Pumpkin 50 gm
Potatoes 50 gm
Green peas 50 gm
Coconut 50gm
Curd 150gm
Green chilies 4
Curry leaves 8
Mustard seeds 1 tsp
Coconut oil 3 tbsp
Salt to taste
Misc en Place
Wash, Peel and cut the vegetables. Make a paste of grated coconut, cumin seeds, green chilies,
turmeric and coconut water. Boil the vegetables separately.
Cooking
Heat coconut oil in a kadhai. Add the mustard seeds and curry leaves and let them crackle. Add
the paste and cook for two minutes. Now add whisked curd and cook. Add the boiled vegetables,
adjust the seasoning and give it a boil. Portion it in a bowls and serve hot accompanied with
boiled rice.
Defining Features
Colour – White
Spice – Low
Consistency – Coating
Sambhar
Lentil with vegetables
Ingredients
Touver dal 60gm
Pumpkin 75 gm
Drumsticks 100 gm
Brinjals 100 gm
Onions 100 gm
Tomatoes 100 gm
Tamarind Pulp 1 tbsp
Jaggery 1 tbsp
Sambhar masala 1 tsp
Salt to taste
For Tempering
Oil 50 ml
Mustard seeds 1 tsp
Curry leaves 8
Whole red chilies 2
Asafoetida a pinch
Misc en Place
Pick, wash and soak the dal. Cut the pumpkin, drumsticks & brinjals into cubes. Chop the onion
and tomatoes. Crush and soak the jaggery in some water.
Cooking
Boil the lentils, pumpkin & drumsticks with salt, turmeric powder and sufficient water.
Heat the oil in a kadhai. Add the mustard seeds, asafetida, curry leaves & red chilies. Let them
crackle, then add the onions and sauté it for some time. Add brinjals and tomatoes and sauté it.
Add the tamarind pulp and jaggery. Now add the cooked dal and bring it to boil. Serve hot as an
accompaniment with dosa, idli, vada or rice.
Defining Features
Colour – Yellow
Spice – Moderate, Sweet and sour
Consistency – Pouring
Lemon Rice
Lemon flavoured Rice
Ingredients
Rice 400 gm
Salt to taste
Oil 50 ml
Channa dal 1 tbsp
Cashew nut (optional) 20 gm
Curry leaves 10
Mustard seeds 1 tsp
Green Chilies 5
Lemon juice 3 tbsp
Grated Coconut 3 tbsp
Green coriander a sprig
Preparation
Prepare rice by drainage method. Soak the chana dal.
Slit the green chilies and chop the coriander.
Cooking
Heat oil in a kadhai, add the mustard seeds, channa dal, cashew nut, green chilies & curry leaves
and sauté over medium heat. Now add the turmeric powder followed by boiled rice. Now add the
lemon juice, grated coconut & green coriander and mix well. Serve it with south indian curry.
Defining Features
Colour – Yellow
Spice – Low and Sour
Texture – Separated
Pal Payasam
Rice and Milk Pudding
Milk 1 liter
Kolum Rice 4 tbsp
Ghee 2 tbsp
Cashew nuts 10
Raisins 10
Sugar 5 tbsp
Green cardamom powder ¼ tsp
Misc en Place
Pick, wash and soak the rice. Chop the cashew nuts.
Cooking
Heat the ghee in a pan and lightly sauté the cashewnuts and raisins and set aside.
Boil the remaining milk in a thick-bottomed pan, add the soaked rice and reduce heat. Cook,
stirring continuously, till the rice gets cooked and the milk reduces to the desired consistency.
Add the sugar, green cardamom powder and mix well. Finish it with the sautéed cashewnuts and
raisins and mix.
Defining Features
Colour – Light Yellow
Taste - Sweet
Consistency - Thick
Self Assessment
 If you do not obtain the pass mark, revise all the learning material and redo the
test.
Question 1
What are the features and characteristics of Tamil Nadu Cuisine?
Question 2
How do you make Chicken Chettinad?

 Location
 Key Ingredients
 Popular Dishes
Rajasthani Cuisine
Location
Rajasthan is situated in the northwestern region of India, Rajasthan has the neighboring country
of Pakistan as its northwestern boundary, Uttar Pradesh, Punjab and Haryana as its northeastern
and northern frontiers, Madhya Pradesh and Uttar Pradesh manning its east and southeastern
fronts and its southwestern borders being manned by Gujarat.
Characteristics and Features
 Rajasthani cuisine is a nice blend of both nutrition and elegance. It is rich with the
heritage of royal dynasties and need of people.
 The cereals and milk based products find dominance in the Rajasthani food as a result of
dry and arid terrain of the region
 In Rajasthan water is at a premium, and hence the food is generally cooked in milk, butter
or ghee, making it quite rich.
 Besan is a mainstay of Rajasthani food mainly because of scarcity of vegetables.
 Desi ghee is the main cooking medium, although different oils are also used.
 The staple diet is roti made from different cereals flour like- bajra, jowar, makai and
wheat off course.
History and influences

The cuisine of Rajasthan is a product of its geographical, historical and cultural background.
Though the emphasis is more on nutrition than on fuss and ostentation, give the harsh climatic
conditions, the people of Rajasthan have produced so much variety from so little. The cuisine of
Rajasthan is principally vegetarian. This is largely due to the enterprising, but strictly vegetarian,
Marwari community from Rajasthan, who have now spread all over the country.
Rajasthani cooking was influenced by the availability of ingredients in this region. Food that
could last for several days and could be eaten without heating was preferred, more out of
necessity than choice. Scarcity of water, fresh green vegetables have had their effect on cooking.
In the desert belt of Jaisalmer, Barmer and Bikaner, cooks use a minimum of water and prefer, to
use more milk and buttermilk.
The personal preferences of the people about food are very much varied. The Rajput warrior was
not averse to hunting, killing game to put in his pot at night. The Vaishnavas, followers of
Krishna, were vegetarian. Even among Rajputs, there were enough royal kitchens where nothing
other than vegetarian meals was cooked. The Marwari of course, were vegetarian too, but their
cuisine, though not too different from the Rajputs, was richer in its method of preparation. And
then there were the Jains too, who were not only vegetarians, but also the ones who would not
eat after sundown, and whose food had to be devoid of garlic and onions which were, otherwise,
important ingredients in the Rajasthani pot.
Ingredients and spices used

Gram flour is a major ingredient here and is used to make some of the delicacies like gatta ki
sabzi, pakodi etc.
Dried lentils, beans from indigenous plants like sangri, ker etc. are liberally used. Powdered
lentils are used for mangodi, papad.
Bajra and corn are used all over the state for preparations of khichdi and rotis.
Till is used primarily to extract oil.
In a land where ordinary vegetables like potatoes and cauliflowers can not be grown, the people
of Marwar have learnt to supplement their diet by using whatever the environment has to offer,
be it from a tree, a bush, a plant or a creeper. For instance, kachri, fofliya, khumattiya and gawar
are all regarded as vegetables. Besides several types of melons and cucumbers, these robust
desert people have also perfected the skill of drying vegetables.
Thus fresh green chilles, rich in vitamin A & C or dry red ones are integral to their diet and are
made into snacks, curies, pickles and chutneys.
Cooking Techniques
This cuisine is a good example of how the best was made of locally available stuff. It is spicy and
extremely rich with almost everything being doused in ounces of ghee. This was to make up for the lack
of variety in materials available in the Spartan desert surroundings that they lived. Rajasthan uses a
number of cooking techniques. These are comprises of boiling, frying, Bhunao, griddling, baking, Handi
cooking and many more.
Food habits
The food habits of Rajasthan have been inspired by the food habits of the royalty who generally
kept their cuisine a secret. Unlike the popular belief, the Rajasthani dishes also include lots of
non-vegetarian flavors as the royals used to go for hunting and bring the meatorfowl.
In the present days, the Rajasthani dishes have a good number of non vegetarian dishes that are
prepared with the finest ingredients. The dishes are usually cooked in pure ghee and well-known
for their delicious aroma. Rajasthan's most delectable curries are cooked by use of pulses or
gram flour. Besides, dry fruits, spices and yogurt are also incorporated in many delicacies.
Rajasthan also flaunts a wide array of sun-dried snacks. Whether it is dal baati and churma or
missi roti, one always ends up licking his fingers.
The cuisine of Rajasthan has its own unique flavor and the best ingredients go in to the
preparations that make the dishes delight for the senses. Jaisalmer, Barmer and Bikaner, the
desert belts of Rajasthan, use the least amount of water and prefer to use more milk, buttermilk
and clarified butter.
Some of the major dishes that make up the food of Rajasthan are Aloo Bharta, Chana Dal
Parantha, Churma, Daal Batti, Ghevar, Aloo Mangodi, Bhuna Kukda, Chane Jaiselmer Ke, Gatte
Ka Pulao, Jaipur Ki Gajak Machchi Ke Sooley, Makki Paneer Pakora and Marwadi Gatta Kadhi.
The meal is not considered complete without the sweet dishes and some of the popular sweet
dishes of Rajasthan are Ladoos, Malpuas, Jalebies, Dil Jani, Mishri Mawa and Ghevar, Sohan
Halwa and Mawa.
Specialities
Bati
Bati is spherical,hard, unleavened bread with long shelf life and high nutritional content. It is
always eaten with dal.And the combination is called as dal bati.
Daal-Baati
Daal-Baati is a dish consisting of Baati which are hard balls of whole wheat dough traditionally
roasted over coals till hard on the outside, but little soft in the center and are eaten dipped in a
lentil preparation called as Dal.
The Baati is broken into smaller pieces and a generous spoon of ghee is poured over it.
Churma
Churma is the most popular Rajasthani sweet usually served with baatis and dal.Traditionally it
is made by mashing up wheat flour baatis or left over rotis in ghee and sugar.
It is also made from coarsely ground wheat crushed and cooked with ghee and sugar or jaggery.
Lapsi
Lapsi is a sweet dish prepared with broken wheat sautéed in ghee and sweetened.
Gatte Ki Sabji
It is a dish of gram flour slices, called as gatta that are steamed and deep fried then simmered in
a spicy curd gravy.
This spicy curry dish can be found at almost all Rajasthani meals. It is very much according to
the desert culture this dish is made from only readily available ingredients of the desert.
Pakodi
Pakodi also known as Bhajiyas or Pakoras in other parts of India are popular in Rajasthan. They
are similar to fritters as they are batter fried vegetables. The batter in this case is made of gram
flour and seasoned with spices like chilli powder, turmeric and jeera.
Papad ki Sabzi
Papad is a thin wafer or cracker like flat bread is made from a lentil and chickpea flour and
widely eaten as an appetizer or a snack across India. In Rajasthan however Papads are used
rather unusually to make a dish where in they are soaked in a tangy gravy.
Laal Maas
Laal Maas literally translates to Red Meat in reference to the color of the dish with comes from
the fiery red chillies in it. The dish may be prepared using lamb, pork or poultry.
Mishri Mawa
Mishri Mawa or Kalakand as it is also known, is a traditional dessert from Jaipur. It is made by
reducing Milk with sugar and garnished with silver leaf.
Ghevar
This sweet is a round cake made from flour, soaked in ghee and milk, topped with sliced
almonds.
Menu Kachori
Lal Maans
Mangori Papad ki Subzi
Dal Panchmel
Baati
Gatte ka pulao
Churma
Kachori (Pyaz ki Kachori)
Onion stuffed deep fried snack
Ingredients
For the dough (crust)
Refined flour 200 gm
Ghee 40 ml
Salt ½ tsp
For the onion filling

Onions 80 gm
Onion seeds (kalonji) ½ tsp
Fennel seeds (saunf) 1 tsp
Whole Red Chili 2
Green chilies 4
Coriander Seeds 1 tsp
Garam masala ½ tsp
Green coriander leaves 20 gm
Salt to taste
Oil for deep-frying
Misc en place
For the dough
Rub the ghee with the refined flour, add salt and sufficient water to make a semi-soft dough.
Divide the dough into 8 equal parts and rest it for 5 minutes.
For filling
Chop the onions, green chilies and green coriander leaves. Dry roast the whole red chillies,
coriander seeds. Pound them with fennel seeds. Now mix the chopped onions, green chilies,
green coriander pounded spices, onion seeds and salt.
Cooking
Now make a round patty roughly 2.5" to 3" in size by hand (by moving both thumbs in the
centre or inner surface and supporting and giving a bowl shape to the dough with remaining eight
fingers from outer side)
Take some filling and place it in the centre, seal it and shape it carefully. In the same way, stuff
each roundel. Heat sufficient oil in a kadhai over medium flame and deep fry these kachories
together. It takes some time to cook the crust, so it should be fried over slow flame. Take them
out when light brown. Serve with choice of your chutney.
Defining Features
Colour – Brown
Spice – High
Texture - Crisp crust
Laal Maans
Mutton in chili paste
Ingredients
Mutton 1 kg
Onion 200 gm
Whole red chilies Mathania 20
Curd 150 gm
Garlic 25 gm
Ginger 20 gm
Turmeric powder 2 tsp
Coriander powder 3 tsp
Cumin seeds 1 tsp
Green Cardamom 5
Black cardamom 2
Cinnamon stick 2 inches
Bay leaf 2
Green coriander leaves 30 gms
Ghee 150 ml
Salt to taste
Misc en Place
Cut mutton into medium pieces, wash thoroughly. Finely slice the onions and chop the coriander
leaves. Remove the stems of whole red chilies and make a paste it. Whisk the curd.
Preparation
Heat oil in a kadhai; add the whole spices and let them crackle. Now add the sliced onions and
stir fry until they turn brown.
Add mutton; stir well cover and cook for around 25 minutes (or till the onions are mashed) on a
slow flame. Keep stirring to avoid burning and sticking to kadhai.
Now add the red chili paste followed by turmeric powder, coriander powder and salt. Cook for a
minute or two. Now add the whisked curd and cook till the water is evaporated and it starts
leaving oil. Add around 1 litres of water, mix well. Cover and simmer till the meat is cooked;
stirring time to time and checking the water level. When it is done, add chopped green coriander
leaves.
Defining Features
Colour – Red
Spice – Very high (9/10)
Mangodi Papad ki Subzi
Lentil dumplings and Papad curry
Ingredients
Mangodi 100gm
Papad 8 no
Tomatoes 150 gm
Green Coriander a sprig
Ginger paste 1 tsp
Cumin Seeds ½ tsp
Coriander Seeds ½ tsp
Asafetida a pinch
Oil/Ghee 2 tbsp
Green Chilies 2
Red Chili powder 1 tsp
Salt to taste
Oil for deep frying
Misc en Place
Finely chop the tomatoes, green coriander leaves and green chilies.
Heat the oil in a kadhai and deep fry papad and keep aside. In the same oil deep fry mangodies
and soak in mangodies in salted water.
Cooking
Heat 2 tbsp of oil/ghee. Add cumin seeds, coriander seeds and asafetida and sauté for a minute.
Now add ginger paste followed by chopped tomatoes and salt. Cook for a couple of minutes or
until the tomatoes are mashed. Now add turmeric powder, red chili powder & coriander powder.
Cook for a minute and add water. Let it boil and add the deep fried mangodi and papad. mix it
well and finish with chopped green coriander leaves.
Defining Features
Colour – brown
Consistency – Thin
Dal Panchmel
Rajasthani mixed dal
Ingredients
Moong Dal 20 gm
Masoor Dal 20 gm
Urad Dal 20 gms.
Channa Dal 20 grm
Toor Dal 20 gms.
Cumin seeds ½ tsp
Asafetida a pinch
Whole red chilies 2
Clove 2
Coriander powder 1 tbsp.
Chili powder 1 tsp.
Turmeric powder 1 tsp.
Salt to tatse
Ghee 2 tbsp.
Preparation
Pick wash and soak all dal together. Add sufficient water and pressure cook for 2 whistle.
Alternatively you can boil this in a handi. Chop the tomatoes and green coriander leaves.
Tadka (Tempering)
Heat ghee in a tadka pan, add cumin seeds, asafetida, cloves and whole red chillies and let them
crackle. Add the turmeric powder, red chili powder, coriamder powder and cook for a minute.
Now add the chopped tomatoes followed by salt and cook till the tomatoes are mashed and start
leaving oil. Pour this over the cooked dal, add chopped coriander and mix well. Portion in a
serving bowl and serve with steamed rice or bati.
Defining Features
Colour – Yellow
Spice & Taste – Medium
Consistency – Medium
Baati
Traditional Rajasthani bread
Ingredients
Whole wheat flour 200 gm
Semolina 50 gm
Ghee 4 tbsp
Salt 1 tsp
Baking powder a pinch
Water/Milk as required
Misc en place
Sieve the flour in a bowl. Add semolina, salt, baking powder and ghee. Mix well. Now make a
stiff dough by adding sufficient milk or water.
Cooking
Divide the dough into 12 equal portions and shape into roundels. Flatten the rounds lightly using
your thumb to make an depression in the centre of each baati.
Boil water in a stock pot and cook these baaties in boiling water. Cook for 15 minutes over a
high flame. Take them out and keep aside.
Now these baaties could be baked or deep fried.
For baking – Transfer the boiled baties on to a greased tray and bake at 180 degree centigrade
for 15 minutes.
For deep frying - Heat sufficient ghee in a kadhai and deep fry these baaties over moderate
flame till golden brown.
For service - Arrange the baatis on a plate, break them into two pieces and pour melted ghee.
Pour hot panchmel dal over the baatis. And serve hot with churma.
Note - You can cook the baatis in an oven without boiling them
Defining Features
Colour – light brown with some black spots
Texture – Hard exterior but soft crumb
Shape – Spherical but little pressed
Gatte Ka Pulao
Rice and Rajasthani speciality dumplings cooked to perfection
Ingredients
Rice 250 gm
Ghee 2 tbsp
Cumin seedd a pinch
Salt to taste
Water as required
For gatta
Besan 200 gm
Coriander seeds, crushed 2 tsp
Chilli powder 2 tsp
Tumeric powder 1 tsp
Salt to taste
Curd 4 tbsp
Ginger ½ inch
Green chilies 2
Baking powder (optional) ¼ tsp
Oil for deep frying
Misc en Place
Pick wash and soak the rice.
Mix gram flour with curd, grated ginger, green chilies, salt, baking powder, crushed coriander
seeds, chili powder, turmeric powder and sufficient water to make a hard dough. Divide them
uniformly and roll then to cylindrical shapes of 2/3 inch thickness.
Cooking
Boil sufficient water in a vessel and cook these gatta for 15 minutes or till it starts floating.
Take them out and allow cooling down. Cut them into small pieces and and deep fry them till
light golden brown.
Cook rice till 80 - 90 percentages. In a heavy bottom pan, heat some ghee and add the cumin
seeds. Let it crackle. Now add the gatte sauté and mix with the rice. Cover and allow it to
mature.
Defining Features
Colour – White with yellow gatte
Texture – Separated
Churma
Rich and flavourful traditional sweet
Ingredients
Churma or roti 6-8
Ghee 4 tbsp
Khoya (optional) 50 gm
Powder sugar 100 gm
Almonds 8
Cardamom powder a pinch
Misc en place
Finely sliced the almonds. Grate khoya. Break the baati/roti into small pieces and Churn it in a
grinder.
Preparation
Transfer the churned baati/roti, powder sugar, ghee, khoya, elaichi powder & almond slices and
mixed them into a homogeneous mixture. Serve with dal and baati.
Defining Features
Colour – Cream
Taste – Sweet
Texture - crumbly
Note -
To qualify To qualify and receive marks towards your qualification. The concern faculty
will conduct a continuous evaluation of your portfolio for evidence and
competency.
 Location
 Key Ingredients
 Popular Dishes
specific learning outcomes. You are also expected to practice these gravies and
use them in preparation of dishes.
Bengali Cuisine
Bengal, a region in the eastern india which is considered to be the cultural capital of India. A
land of aesthetes and political activists, Bengal is famous for its many eminent writers, poets,
artists, spiritualists, social reformers, freedom fighters and revolutionaries.
Bengal, the land of maachh and bhat, rasogulla and sandesh. It is the eastern bottleneck of India,
stretching from the Himalayas in the north to the Bay of Bengal in the south
Ingredients and Spices used

Mustard oil is the cooking medium but apart from this Ghee and vanaspati is also used.
Apart from the common ingredients and spices being used, Bengalis uses lots of dairy products
like curd, milk, chenna, Poppy seeds, and coconut dried as well as fresh, a mixture of spices
called Punch phoran.
Punch phoran literally mean "five spices".
It is a colourful blend, consisting of five flavourful whole spices in equal proportions.

• Cumin seed (jeera) – buff coloured
• Mustard seed (rai or shorsh), (or Radhuni) – black coloured
• Fenugreek Seeds(methi) – golden coloured
• Onion seed (kalonji) - black coloured
• Fennel seed (saunf or mouri) – green coloured
Cooking Styles
The cooking style of Bengal is very traditional yet very scientific. Most of the preparations has
salt as well as sugar in it, as they compliments each other. Certain vegetables that are flatulence
are seasoned accordingly to neutralize the effect. There are some of the universal techniques like
boiling, frying, sautéing etc as well as Bengalis have some of the unique technique like steaming
in a leaf, that has made bhapa elish world famous.
Food habits
The meal is very interesting as the bitter vegetables are eaten first. Then comes dal accompanied
by fritters of fish and vegetables. After this comes vegetable curry and it is followed by fish
gravy, locally called as jhol and other fish preparations. Meat always follows fish and, after
meat, chutney provides the refreshing touch of tartness to make the tongue anticipate the sweet
dish. At the end betel leaf (pan) is served, which acts as a mouth freshener and aids digestion.
Bengalis are sweet lovers.There is a range of delicious sweets like rasogolla, sandesh, chum
chum and many more. Most of these sweets are made of milk and chenna. No account of Bengali
food is complete without a eulogy to its sweet dahi or mishti doi.
Specialities
Ambal
A sour preparation made with fish or with different vegetables.Tamarind pulp is added to get the
desired sourness.
Bhaja
Bhaja can be the bengali version of north indian Pakoda.It is basically a common term for any
preparation that is deep fried by itself or batter fried.
Bhapa
The literal meaning of ‘Bhapa’ is ‘Steamed’.It denotes a special cooking technique by which
Fish or vegetables are steamed. Bhapa Ilish is a famous Preaparation that is made by steaming
ilish in banana leaf.
Chachari
This is a crispy vegetable preparation, generally made with one or more varieties of vegetables
cut into longish strips. Sometimes the stalks of green leafy vegetables are also added.
Dalna
It is a mixed vegetables or egg preparation, with a medium thick gravy. It is spices with garam
masala and other spices.
Ghanto
This is a dry or semi dry but spicy preparation made with finely chopped vegetables that are
spices spiced with punch phoran and ground spices.There are different types of ghanto like
murighanto that is made with fish heads cooked in a fine variety of rice.
Jhal
The literally meaning of ‘jhal’ is hot. This is made with fish, shrimp or crab, first the fish fried
and then cooked in a red chilli & mustard based spicy gravy.It is flavoured with punch-phoron.
Jhol
This is basically a vegetable,fish or meat preparation with thin gravy.The gravy is extreamely
flavorful and delicious. It is spiced with Phoran, cumin, corriander, chilli, ginger and turmeric.
Jhol is generally finished with garam masala powder and chopped coriander leaves.
Kalia
A very rich preparation of fish, meat or vegetables with gravy that is made with lot of oil ginger
and onion paste, and spices.However it is thin in consistency when compared with Korma.
Koftas
Koftas are deep fried dumplings of ground meat or vegetable that are spiced delicately and
served alone a savory gravy.
Korma
Korma is a rich and thick vegetable or meat preparation with smooth texture, It is made with
curd, cream, and nuts It is generally pale in colour and does not have turmeric powder in it.
Tarkari
It is a general term used for vegetable preparations. The hindi version of tarkari is Subzi.
Originally the word is from Persia, Tarkari first meant uncooked garden vegetables and later it is
considered as cooked vegetables.
Mishti Doi
Misti Doi is synonymous with Bengal literally means sweet curd. Mishti Doi is among their well
known desserts.
Ghughni
Macher Kalia
Data Chor Chori
Cholar daal
Luchi
Ghee Bhat
Nolen Gurer Payesh
Ghughni
White pea curry chat
Ingredients
White pea 150 gm
Onion 100 gm
Tomato 100 gm
Green chillies 4 -5
Lemon 2
Tamarind pulp 1 tbsp
Roasted gram flour (optional) 1 tbsp
Roasted cumin, pepper and chili powder 1 tsp
Salt to taste
Misc en Place
Soak the white peas over night. Cut the lemon into wedges.
Finely chop the onions, tomatoes, green chilies and green coriander leaves.
Cooking
Boil the soaked white peas in sufficient water with salt and turmeric powder. `Keep the flame
low so that the peas release the starch without bursting and we get a thick consistency of the
ghoogni. Dissolve roasted gram flour in half cup of water and add this to the pea and cook for
couple of minutes.
Portion this into serving bowls and sprinkle the roasted cumin, pepper & chili powder, lemon
juice, tamarind and top it with chopped onions, tomatoes, green chilies & green coriander.
Defining Features
Colour – yellow with colourful topping
Spice – high (6/10) and tangy
Maacher Kalia
Bengali Fish Curry
Ingredients
Fish (Rohu) 800 gm
Onion 200 gm
Tomato 100 gm
Potato 100 gm
Ginger garlic paste 25 gm
Mustard oil 150 ml
Cumin seeds 1 tsp
Dry red chillies 2
Green cardamom 4
Cinnamon sticks 1 inch
Bay leaf 2
Garam masala powder 1 tsp
Salt to taste
Sugar (optional) 1 tsp
Misc en Place
Cut fish into darne, wash thoroughly; add 1 tsp of turmeric powder, 1 tsp of salt and 1 tsp oil,
then keep aside. Peel and cut the potatoes into thin wedges.
Make paste of onion, and puree tomatoes. Chop the coriander leaves.
Cooking
Heat oil in a kadhai; and fry the marinated pieces of fish and potato wedges.
In the same oil add cumin seeds, dry red chilies, cardamom, bay leaf, cinnamon sticks and sugar
if using. Let them crackle and now add the onion paste and cook till turn brown. Add the ginger
garlic paste and continue stirring for 2-3 minutes. Then add the turmeric powder, coriander
powder, red chilli powder and salt.
Fry it for a minute and then add the chopped tomatoes and cook for another 3-4 minutes. Now
sufficient water and allow it to boil. Now transfer the fried pieces of potatoes and fish to this
gravy, cook for couple of minutes and finish with garam masala powder and chopped green
coriander leaves.
Defining Features
Colour – Dark brown
Chor chori
Mixed vegetable
Ingredients
Red pumpkin 100 gms
Brinjal 100 gm
Potatoes 100 gm
Snow Peas 100 gm
Spinach leaves and steam 100 gm
Poi leaves and steam 100 gm
Mustard oil 2 tbsp
Panch phoran 1 tsp
Green chillies 2
Sugar ½ tsp
Salt to taste
Misc en Place
Cut pumpkin, brinjals, potatoes, snow peas into dices. Shread the spinach and poi leaves and cut
their steams into small pieces. Slit the green chillies into two.
Cooking
Heat mustard oil in a kadhai; add panch phoran and let it crackle. Now add the vegetables (first
pumpkin & potatoes then snowpeas & brinjals and lastly the spinach and poi leaves) and stir fry
them.
Add turmeric powder, slit green chilies, sugar and salt. Keep stiring till the vegetables are
cooked.
Defining Features
Colour – Multi coloured
Consistency – Dry
Cholar dal
Coconut flavored bengal gram
Ingredients
Chana dal 150gm
Cumin seeds 1 tsp
Whole red chilies 2
Sugar 1 tsp
Salt to taste
Ghee 10gm
Dried coconut ¼
Green coriander a sprig
Preparation
Pick wash and soak the dal. Add sufficient water, turmeric powder and salt and pressure cook for
2 whistle. Alternatively you can boil this in a handi.
Cut the dry coconut into small pieces and finely chop the green coriander leaves.
Tadka (Tempering)
Heat ghee in a tadka pan, add cumin seeds and whole red chilies and let them crackle. Now add
the chopped coconut and cook till light brown. Pour this over the cooked dal immediately. Add
sigar and half of the chopped coriander leaves and mix well. Portion in a serving bowls, garnish
with remaining coriander leaves and serve.
Defining Features
Colour – Yellow
Spice & Taste – Medium, little sweet and have flavor of coconut
Consistency – Medium
Luchi
Deep fried bread made of refined flour
Ingredients
Refined flour 400gm
Ghee/Oil 2 tbsp
Water As required
Salt 5grm
Oil for deep frying
Misc en Place
Mix the refined flour, salt and 2 tbsp of the oil together. Make stiff and pliable dough, cover with a damp
cloth and set aside for 30 minutes.
Knead dough once again. The dough should be stiff enough to roll out without extra flour.
Make small balls and dip a corner of each ball in oil and with a rolling-pin roll it out into 4 to 5 inch
round patties.
Cooking
Heat plenty of oil in a kadhai until very hot.
Put in a patty and immediately start flickering hot oil over the top with a perforated round
spatula so that it swells up like a bun.
This should take only a few seconds. Flip the poori over and cook the other side. Take it out and
serve.
Defining Features
Colour – creamish
Texture – Soft
Shape – circular
Nolen Gurer Payesh

Rice pudding with palm jaggery
Ingredients
Milk 1 litre
Rice (Govind bhog) 50 gm
Green cardamom powder a pinch
Jaggery (Palm) 150 gm
Dry fruits and nuts 50 gm
Misc en Place
Pick, wash and soak the rice. Chop the dry fruits and nuts
Cooking
Boil the milk in a thick bottomed pan.
Once the milk comes to a boil reduce the heat and let it simmer for 5 minutes. Add the rice and
using a ladle stir it well. Keep stirring the mixture after every 3-4 minutes scrapping down the
cream from the sides and base of the vessel. Cook until the kheer thickens, then add the
cardamom powder and remove from the fire.
Now add the jaggery, stirring continuously. Cover and let it rest for 5-10 minutes. Portion it in
bowls and serve garnished with chopped dry fruits and nuts.
Defining Features
Colour – light brown
Taste – Sweet with flavor of palm jaggery
Consistency – medium
Notes -
Reference Books

Make a list of the sweet dishes of West Bengal.
Exercise
Self Assessment
test.
Question 1
What are the features and characteristics of this Cuisine?
Question 2
How do you make Kalia Gravy?

 Practise the demonstrated dishes in the practical lab as well as at home.
To qualify To qualify and receive marks towards your qualification. The concern faculty
will conduct a continuous evaluation of your portfolio for evidence and
competency.
under standing of Tandoor. How a tandoor is manufactured and what are the
various uses of Tandoor?
The students would understand following -
 Tandoor, its construction and uses.
 Kebabs
 Marination
 Basic Marinades
In order to understand these marinades and Kebaba, you are expected to have
demonstrated specific learning outcomes. You are also expected to practice
them and use them in preparation of dishes.
Kebabs (Tandoor Section)
The Tandoor Section

This is a section of Indian Kitchen, named intrestingly after a cooking device – The Tandoor. It
serves unlimited varities of kebabs and tabdoori breads.So the major things being taking place
here are- Preparation of dough for different types of breads. Preparation of marinades, Cooking
kebabs and breads.
Tandoor
A tandoor is a clay oven used in cooking. The food is cooked over a hot charcoal fire.
Temperatures in a tandoor can vary from low to high and even to very high degree.It is common
for tandoor to remain lit for long periods of time to maintain the high cooking temperature. The
tandoor design makes it very efficient and the contemporary ovens can never match the quality
of tandoor cooked products. The products has a typical aroma, taste, texture and low fat contents
that makes the tandoor so popular and unique world wide.
The Tandoor is used for cooking in India, Afghanistan, the Middle East, and Central Asia as well
as in Pakistan and Bangladesh. The tandoor is used for cooking certain types of foods such as
tandoori chicken, chicken tikka (kebabs) and bread varieties like tandoori roti, naan, Parantha.
The word tandoori is the adjective meaning "pertaining to the tandoor" and is used to describe a
dish cooked in a tandoor.
In India, the tandoor is also known by the name of Bhatti.
History
The word Tandoor is derived from Sanskrit word kund which mean a large bowl-shaped vessel.
The kund could be used for the storage of water and grain or as a havan kund, to contain a ritual
fire in vadic times.The word kund is used as kandu in ordinary usages, and from kandu it
becomes kandoor. Then the ‘k’ becomes‘t’ and ultimately we have the world Tandoor.
The origin of Tandoor is still a matter of continuing research, but generally it is said to have
originated in ancient India. Tandoors have been found in the excavations of Harappan and
Mohenjo Daro settlements of the ancient Indus Valley Civilization, though the evidense of the
earliest tandoor was excavated from Kalibangan, that is located in the Ganganagar district of
Rajsthan.These resemble tandoors in use today, particularly those found in house of Punjab and
Haryana – states neighbouring Rajsthan.
Along with the tandoor, pits used for storage of grains were also discovered. Rolling platters and
curry stones have also found and every thing taken together suggest that grain was ground,
kneaded into dough, and baked in the Tandoor.
If we try to find the history of cooking or cooked food, we would think of spit roasting, where
game was cooked over burning wood or charcoal.and they might found a pleasant odour of
charcoal mixed with animal flesh.This could have led to the spit roasting of game, initially on a
spear progessing over time to a more sophesticated form of a skewer.
Construction of Tandoor
The tandoor is made from clay that is free from sand content and a typical kind of grass
Called as munj.The process of making a Tandoor goes like this-
 Cleaning of soil
 Formation of clay
 Making Patti of the clay
 Making circular base of the Tandoor
 Ring Fusion
 Crafting the mouth
Cleaning of soil
The clay is cleaned with so that there should not be any piece of stone or sand that could
make the Tandoor fragile. The plastic clay should be avoided as working with this type of
clay usually develops cracks after drying.
Formation of clay
The clay is prepared by beating it with hand and then kneading it. It may also be beaten with a
simple, flat, broad piece of wood or stone. Binders are then added with water. The mixture is
kneaded with hands or feet, covered with a sack and kept wet for three or four days.
Making Slab (Patti) of the clay
Once the clay is ready for use, slabs (Patti) about 12-15 cms wide, 50-60 cm thick and 2
3 cm thick, are made. Some dry clay is sieved on to these and then they are rolled into
cylinders.
Making circular base of the tandoor
These cylinders are then unrolled into a semi circle. Two or three such Pattis form the base of the
tandoor. After the base is made, the uppermost part of this ring is pinched at intervals to create
little notches. It is then left to dry overnight so that it becomes hard and ready to receive the
weight of the next ring.
Ring Fusion
When the clay has dried to the correct hardness, another ring is fused on the top of the
ring. This smooth and wet clay ring fits on the top of the earlier ring, especially where the
notches have been pinched. This is designed to give the tandoor firmness and stability.
Subsequent sections are then added until the required height is reached.
Crafting the mouth
This involves the shaping of the last section on top, which is turned inwards by hand and
shaped like the upper part of a pitcher.
The tandoor is now complete.

Types of Tandoor
 Conventional Charcoal Tandoor

 Gas Tandoor
 Electric Tandoor
Conventional Charcoal Tandoor
The conventional Tandoor is made up of clay in cylindrical shape with a mouth at the top and a
small opening at the bottom to enable air circulation for proper combustion of the fuel. We have
basically two types of conventional tandoors. The small home tandoor and the larger-
commercial tandoor.
Gas Tandoor
Gas tandoor is basically a variation of the clay tandoor. It is a metallic tandoor made of a
special iron-alloy sheet. It’s basic construction and proportions are the same as the
conventional tandoor. Sizes can vary according to the requirement and it works equally well.
This tandoor works on the principle of hot air circulation as other ovens, and the fuel used is
cooking gas.
Electric Tandoor
This is other version of the conventional oven but the principle remains the same –
Circulation of the hot Air. It is available in different shapes that varies from the shape of
conventional oven to very small chamber like sophisticated versions. It has electrical coils
around the inner wall that gets heated when power is switched on and it interns heat the air
inside it.
Gas Tandoor
Electric Tandoor
Installation
The
conventional Tandoor has to be installed and curred
before put to use.The clay Tandoor is generally installed in
the kitchen inside a brick structure or a movable metal
structure. The gap between the cement plastered walls and the tandoor are filled with insulators.
While fixing the tandoor, the mouth of the tandoor should be nearest to where the cook stands,
and the opening at the bottom on the left side wall, away from the chef, so that direct heat is not
felt while cooking.
Curing
Tandoors have been used for centuries to prepare meat recipes and special kind of leavened flat
breads. Any tandoor before being put into production is cured or seasoned to get used to heat and
fire. A variety of methods have been developed over the years to season the tandoors to cook the
tandoori recipes to perfection. A new tandoor should be smooth from in inside. An emulsion of
green leaves like spinach, buttermilk, jaggery, mustard oil and salt is used to coat the inside
walls, then, the tandoor should be lit on low heat and the temperature is allowed to rise gradually.
The applied emulsion will peel off. Replace it with another application of the emulsion. This
process is repeated for three to four times. Finally brine is sprinkled on the sides and left to dry.
To keep the tandoor in good condition, coat the inner walls of tandoor with the paste at least
once a fortnight.
Fuel
Wood was the fuel originally used for firing the tandoor.but now a days charcoal is used widely.
The quantity of fuel required depends on the size of the tandoor and the type of operation.
Generally the home tandoor takes 20-40 minutes to heat up and the large professional tandoor
takes hours to heat up and operates upto 6- 8 hours.
Uses
Cooking oven is the equivalent of the Western Barbeque. Marinated meats, vegetables, seafood
on skewers and Indian breads along the walls are cooked in tandoors that come out as the most
delicious and mouthwatering Tandoori dishes and Kebabs.
Cooking different foods in the tandoor requires different temperatures. It is difficult to get the
right degree but from experience one can get it almost right. To control temperature one needs a
convex lid for the top and the iron disc for the little opening at the bottom. If the temperature is
too high the charcoal is moved to one side with the help of skewer. If the temperature is too low,
then both openings are opened.
To find out if the temperature is right, try to stick bread to the side. If it falls, it means the
temperature in the tandoor is low. To maintain an even temperature in the tandoor, it is important
that the charcoal should be evenly spread at the bottom.
Equipments used with Tandoor
Sheek
Sheeks or skewers are the skeletons supporting the system. They play a very important part in
this cuisine. It is made from wrought iron; they absorb and conduct heat, cooking the meat both
from the inside and outside.
The seekhs should always be greased and rubbed with a cloth before putting anything on them.
Different sheeks serve different purposes. They are generally about one centimeter thick, round,
and vary in length, depending on the size of the tandoor.
Mince kabab seekhs are pointed at both ends. This enables a seekh with a number of kababs to
be cooked from both ends and for the kababs to be removed from either side.
It is important to know that delicate meats like fish, prawns and vegetables need thinner seekhs,
as larger seekhs tend to break open the meat or vegetable being cooked.
Bread seekhs ( Naan/Roti Pair) / Jodi
Bread seekhs come in pairs(commonly called as jori in hindi). One is bent at a right angle about
an inch from the end. The other ends in a small spatula. When the bread is ready it is caught with
the hooked skewer and supported from the back with the spatula end of the skewer. In case the
bread is still sticking to the walls of the tandoor when it is ready, a gentle scraping is done with
the help of this skewer to take it off.
Mouth cover/Lid
A convex lid is used to regulate the temperature of the tandoor.When the temperature of tandoor
is more the mouth is covered that cut off the oxygen supply and helps to bring down the
temperature. And when the temperature is low this lid is removed from the mouth and some
times the small opening at the bottom is also removed to allow proper air circulation.
Cushion
This cushion is made of coconut bark that is tied very tightly in a cloth. This is used to stick
breads on the walls of the tandoor.
Basting tray and Basting brush
The kebabs need to be baste time to time.For this some oil or melted butter or a mixture of oil &
butter is taken in a tray. it is done with the help of a brush(same that is used in bakery for giving
egg wash) or some where people use a small piece of cotton cloth.
What is kebab? What is meaning of Kebabs/Kababs?

Kebabs are varieties of dry preparations, often served as starter, snack or main dish; made by
roasting or frying seasoned (marinated) meats/vegetables/dairy.
Sometimes people confined kebabs only to roasted pieces of meat skewered over iron rods
(called as skewers) like boti kebabs, chicken tikka, fish tikka etc or minced meat (like mutton
seekh kebab or sheesh kebabs ) – again over the skewers. Actually there are large number of
kebabs that are cooked over tawa (like shami kebab, galouti kebab, chapli kebab etc). All these
and also some whole ingredients or large joints, like tandoori murg, tandoori pomfret, sikandari
raan, are also very popular kebabs.
Origin of kebabs
The origin of kebabs is a controversial subject since there is no clarity on this matter. In fact,
there are large number of anecdotes and stories claiming their inception. For most of people,
Kebab has got originated from Turkey (Central Asia) in the form of Doner kebab (Doner
literally means revolving). Later on innumerable varieties got invented and being enjoyed in
different parts of country.
However, I feel that Kebabs got originated to satisfy the basic need of hunger.
We often read and heard that various kings and their soldiers used to feed themselves with some
roasted meats, whenever they went for hunting o
r they were at war. It is my personal opinion that, those roasted meats was the initial kebabs.
These kebabs were barbequed ske
wered over swords of the soliders and the meats were seasoned (marinated) with the available
herbs and spices.
Indian origin, their variations and developments

We have a similar history, here in India.
Rajputs
The Rajputs enjoyed hunting, used to have some roasted meat – skewered on their sword. These
roasted meats from Rajasthan were known as Soola (Sooley) like maans ke sooley, machli ke
sooley.
Mughals – Awadhi Nawabs – Hydrabadi Nizams

Babur founded, Mughal Empire in 1526 after the first battle of panipat. He hailed from the
Barlas tribe, which was of Mongol origin and had embraced Turkic and Persian culture. During
his rule in India, Babur introduced various ingredients (like – refined flour, dry fruits, curd and
cream), some cooking techniques, cooking equipments and various dishes like Kebabs, kormas,
keema, koftas, biryanies and many more dishes in his royal kitchen. So we could see the connect
between Mughals (Central Asia) – Kebabs – India. Kebabs and other delicacies, with its Indian
avatar become a part of mughlai royal meals. Later on the mughals’ officials in Awadh,
Hydrabad and other regions became independent and had their own list of kebabs. These kebabs
are made using minced meat, some chunks or even the whole ingredients.
Modern developments
Today, with advancement and development of culinary education in India we are witnessing
number of innovative kebabs. These kebabs, unlike the initial roasted meats, are delicate and
made using various method of cooking.
But, what so ever is the reason for their origin. All the kebabs have certain common features in
them. And this makes these kebabs so favorite amongst foodies –
Characteristics features of kebabs-
 Dry preparations (not cooked – in or served-with curry, gravy or sauce)

 Crisp and brown crust
 Tender and succulent centre
 A typical appetizing Aroma
 Healthy with no added fat
Marination
Marination is the process of steping meat, game or vegetables in a liquid (marinade) for a certain
period of time to tenderize and flavour the flesh/vegetable.
Marinade
A seasoned liquid or paste, cooked or uncooked, in which meats or vegetables are steeped for
different length of time.
The marinade can be acidic with ingredients such as vinegar, lemon juice, or wine, or savory
with soy sauce, brine or other prepared sauces.A combination of spices, herbs and two or three
different types of tenderizers can be used. All marinades are prepared according to the kitchen
we are working in, however these days some commercially prepared tenderizers are also
available.
Basic Marinades
Given below are some very basic marinades that can be used for any of the main meats: Chicken,
Mutton or Fish.
Yellow Marinade (Tandoori Dahi Masala)
Hung Curd 1 kg
Cream 20 ml
Lemon juice 1 tbsp
Red chilly powder 1 tsp
Ginger paste 1 tbsp
Garlic paste 2 tsp
Garam masala 1 tsp
Haldi ½ tsp
Malt vinegar 1 tbsp
Javitri powder a pinch
Elachi powder a pinch
Salt to taste
Method
In a bowl, whisk hung curd very well, add all the ingredients and mix them thoroughly until
smooth paste.
This marination is used for chicken, fish, prawn and paneer kebabs.
White Marination
White paste
Cheese 1 kg
Coriander steam 3 tbsp
Green chillies 2 tbsp
Cream 1 liter
Egg 1 no
White pepper powder 1 tsp
Curd 200gm
Cashewnut Paste 250 gm (optional)
Method
Take a flat vessel, grate cheese and mash it with your palm. Add egg white and mix it with
cheese and rub until the cheese dissolves.
Add cream gradually mixing the cheese mixture.Add the cashew paste (if using) and the other
ingredients and mix thoroughly.
This marination is used mainly for chicken kebabs.
Green marination
Green paste
Corriander leaves 1 kg
Mint leaves 250 gm
Boiled spinach 200 gm
Green chillies 100 gm
Hung Curd 500 gm
Salt tt
Garam Masala 1 tbsp
Mustard oil 50 ml
Clean and wash the coriander leaves, mint leaves and green chillies. Grind them with boiled
spinach to a smooth paste.
Whisk the hung curd, ginger garlic paste, salt, yellow chilly powder, garam masala and add the
mustard oil.
This marination is generally used for fish, chicken and paneer kebabs.
Red Marination
Hung curd 1 kg
Red chilly paste 50 gm
Salt tt
Garam masala Pd 30 gm
Lemon juice 30 ml
Cream 50 ml
Method
In a bowl, whisk hung curd very well, add all the ingredients and mix them thoroughly until
smooth paste.
This marination is used for chicken, mutton and paneer kebabs.
Menu
Murg Tikka (Red M)

Malai Soya Champ (White M)
Hariyali Paneer Tikka (Green M)
Tandoori Machli (Yellow M)
Roomali
Chutnies
Garnishes
Salad
Reference Books

Make a list of the sweet dishes of West Bengal.
Exercise
Self Assessment
test.
Question 1
What are the steps in making Tandoor?
Question 2
What are different types of Kebabs?

following inputs -
 Biryani
 Pulao
 Difference between Biryani and Pulao
specific learning outcomes. You are also expected to practice these
preparations.
Biryani and Pulao

Biryani, in its simplest form is an preparation in which rice and meat are cooked together in a
sealed container over very slow flame.
Biryani is an aromatic and rich rice-based food made with spices and meat/vegetables that is
cooked on very slow flame in a sealed container ( known as Dum).
It was brought to India by Taimur- in 14th century. And gradually, combined with the Indian
Pulao and sometimes considered to be of Indian origin.
This is a wonderful aromatic preparation where each grain of the finest long – grained Basmati
rice has its individual fragrance.The spices and condiments used in biryani includes ghee,
saffron, cumin, cloves, cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions,
and garlic. For a non-vegetarian biryani, the main ingredient that accompanies the spices is the
meat— chicken, goat, lamb, or sea foods. The dish may be served with Raita, korma or curry.
Dum Pukt
Dum Pukht is described as maturation of dish with the entrapped steam in a sealed container.
There are two aspects of this style of cooking- bhuno and dum.The main ingredient is partially
cooked with other ingredients and some other ingredients are added at the time of sealing.
The technique is very old. Traditionally, dum pukht cooking uses a round, heavy – bottom
pot/handi in which food is tightly sealed and cook over slow fire. To ensure even heat from top
and bottom, some coals are placed on the lid. The container is sealed traditionally with a dough
that is spread over the container, like a lid, to seal the foods. This is known as a purdah (veil), but
on cooking, it becomes a bread which has absorbed the flavours of the food and the two are best
eaten together.
Dum Pukht food is about aroma, there are some fresh spices and herbs,used for flavouring and
the food is cooked in its own juice. So, the delicacy retains all the flavour and aroma and when
the seal is broken the fragrance of the dish floats in the air.
Pulao, is a dish in which rice is sauteed or browned in oil, and then cooked in a seasoned liquid.
Depending on the local cuisine, it may also contain a variety of meat and vegetables.
Difference between Biryani and Pulao
Pulao is made by cooking the ingredients together, Biryani is used to denote a dish where the rice
is first cooked separately them layered and cooked/matured on low flame with other ingredients.
Apart from this there are several differences between Biryani and Pulao:
Biryani Pulao
Layers Biryani generally has layers Pulao does not have layer
Rice Rice is cooked ¾ Rice is sauteed with other

separatelly, then layered ingredients and cooked
and dum cooked together.
Richness Biryani is very rich Pulao is comparatively

compared with pulao light.
Cooking technique It is cooked by DumPukt It is sauteed then cooked by

absorption method.
Time of preparation Biryani takes more time to Pulao takes less time to
prepare. prepare.
Aroma and Nutrition Biryani is more aromatic It is comparatively less

and nutritious aromatic and nutritious.
Pilaf are similar to pulao. This is common to Middle Eastern, Central and South Asian, East
African, Latin American, and Caribbean cuisines.
Kacche Gosht ki Biryani

Hydrabadi special biryani made of marinated mutton
Ingredients
Mutton 800 gm
Basmati rice 400 gm
Raw papaya paste 25 gm
Onion 200 gm
Hung curd 200 gm
Salt to taste
Ginger garlic paste 2 tbsp
Mace cardamom powder ¼ tsp
Green Cardamom 5
Black Cardamom 2
Cinnamon sticks 4 inches
Bay leaf 2
Clove 5
Pepper corn 10
Mint leaves 20 gm
Kewra water 1 tsp
Ghee 4 tbsp
Oil 2 tbsp
Oil for deep frying
Saffron few strands
Milk 50 ml
Ginger 2 inch
Boiled egg 4
Wheat flour dough to seal
Misc en Place
Cut mutton into medium pieces, wash thoroughly; and marinate with ginger garlic paste, raw
papaya paste, hung curd, salt and all the powdered spices. Leave it for 4 hours or overnight in
refrigerator.
Pick wash and soak the rice for an hour.
Slice the onions and deep fry till brown. Keep it aside.
Cut the ginger into juliennes. And finely chop the green coriander leaves and mint leaves.
Dissolve saffron in 2 tbsp of warm milk.
Boil sufficient water in a large vessel. Add the whole spices, 2 tbsp of salt, 2 tbsp of oil and the
soaked rice. Cook till it is 50 percents done. Drain.
Layering
Take a heavy bottom pan or the traditional biryani handi and drizzle 1 tbsp of ghee. Now spread
the marinated mutton. Place the boiled eggs and sprinkle half of the brown onions, ginger
juliennes, chopped green coriander, mint leaves, kewra water and top it with the half cooked rice.
Now sprinkle the remaining fried onions, remaining brown onions, ginger juliennes, chopped
green coriander, mint leaves, kewra water. Spread the dissolved saffon and remaining milk and
ghee. Apply wheat flour dough over the rim of pan/handi and place a lid to seal this.
Maturation (Dum Cooking)
Place a tawa under the pan and cook on low heat for forty five to fifty minutes. Let it stand for
fifteen minutes before opening. Serve hot, garnished with quarters of boiled egg, fried onions &
ginger juliennes and accompanied with boorani raita, salan and salad.
Defining Features
Colour – multi colour – white, brown, saffron, green
Texture – Rice should be separated and flavourful
Subz Pulao
Vegetables and basmati rice cooked to perfection
Ingredients
Basmati rice 400 gm
Green peas 100gm
Cauliflower 100 gm
Carrot 100 gm
Oil/ghee 1 tbsp
Onion (chopped) 50 gm
Whole garam masala 1 tsp
Salt to taste
Water as required
Preparation:
Wash the Basmati rice several time and keep aside for 30 minutes.
Peel and Sliced the onion. Cut the cauliflower in small florets and carrot in diamonds.
Cooking
Heat the oil in a heavy-bottom pan. Add the whole garam masala and let it crackle. Now add the
vegetables and sauté for a couple of minutes. Add the rice and continue sautening till it becomes
transparent.
Add sufficient water and salt to taste to the rice and set it up to boil on a medium flame. Once
the water comes to a boil, reduce the flame to a simmer and cover the pan. Cook till the water
seems to have almost disappeared and the rice is done - tiny holes will form on the surface of
the rice.
Dishing Technique
Serve the peas pulao with some Raita, korma and salad.
Murg Biryani
Chicken and Basmati rice matured in a sealed container
Ingredients
Chicken 600 gm
Basmati Rice 600 gm
Onions 100 gm
Ginger Garlic Paste 50 gm
Curd 400 gm
Saffron ½ gm
Milk 2 tbsp
Coriander Leaves 25 gm
Mint leaves 25 gm
Red Chilli Powder 1 tsp
Salt to taste
Ghee 100 gm
Whole garam Masala
Small Cardamom 5 no
Large Cardamom 2 no
Cloves 8 no
Cinamon Sticks 2 inches
Bay leaves 2 no
Mace a pinch
Preparation
Clean and cut the chicken into pieces pick wash and soak the rice. Slice the onion and chop the
mint and coriander leves
Boil some water in a handi add salt whole garam masala a spoon of ghee. Now add the soaked
rice and drain when it is ¾ done
Knade some flour to make a daugh. Soak the saffron in warm milk
Cooking
Heat ghee in the handi add the whole garam masala, let it crackle add the onions and sauté till
golden brown in colour now add the ginger garlic paste and stir for some time.
Add the chicken pieces and stir fry for some time, now aad the curd and stir.
Add some water, bring it to boil and simmer till it is ¾ done
Layering
In a heavy bottom handi spread the rice top it with some of the partial cooked chicken sprinkle
the coriander mint leaves and whisked curd-saffron .then spred the rice over the chicken. Repeat
the process once again.
Seal it with the purdah (rolled dough).
Maturation
Put this handi on dum for 20-30 min and allow it to mature.
Dishing technique
Ideally, the biryani should be served in the same handi in which it has been matured (dumpukht).
But it can be portion in individual plates and garnished with fried onions and serve accompanied
with raita.
Boorani Raita
Garlic flavoured Raita
Ingredients
Curd 300 gm
Garlic paste 1 tsp
Roasted cumin powder 1 tsp
Green coriander leaves a sprig
Balck salt ½ tsp
Common salt to taste
Misc en place
Wash and finely chop the green coriander leaves.
Preparation
Take curd and whisk it with the garlic paste, cumin powder, black salt and common salt.
Garnish with the remaining chopped fresh coriander leaves and serve with biryani or any main
course
Defining Features
Colour – white
Consistency – Medium/ Flowing
Mirchi Ka Salan
Chilies in nuts and sesame seeds based gravy
Ingredients
Large green chilies 100 gm

Onion 50 gm
Coriander leaves 10 gm
Mustard seeds 1 tsp
Curry leaves 10-12
Tamarind paste 1 tbsp
Oil 3 tbsp
Salt to taste
Salan Paste
Grated coconut 50 gm
Peanuts 50 gm
Sesame seeds 15 gm
Coriander seeds 1 tbsp
Cumin seeds 1 tsp
Misc en place
Wash and slit and green chilies. Roast and grind together ingredients for the paste.
Cooking
Heat oil in a pan and fry the green chilies. In the same oil add mustard seeds& curry leaves. Let
them crackle then add the sliced onions. Saute for a couple of minutes and add the salan paste
followed by turmeric powder and continue cooking till it starts leaving oil. Add some water and
salt and bring it to boil. Now add the tamarind pulp & fried green chilies and let it simmer for 10
minutes. Serve with Hyderabadi biryani.
Defining Features
Colour – Yellow
Taste – Spicy and sour
Notes -
Self Assessment
the test.
Question 1
What are the features and characteristics of a good biryani.
Question 2
What are the differences between Biryani and Pulao?

Understanding of Basic Indian Gravies
 Gravy
 Basic Indian Gravy
 Dishes prepared using these gravies
Gravy- Introduction
Gravy refers to a sauce used as an accompaniment to moisten the rice or the roti.
It provides a different taste, enriches the veg or non veg preparation and makes the dish more
enjoyable. It is also known as curry and tari.
Most of the time the word curry and gravy used interchangeably and in broad sense denotes a
moist and rich preparation. The word curry is derived from tamil word kaari, that literally mean
sauce. It is thought that during British time the spelling was changed to curry.
There are number of gravies being prepared and used in India but there are some common points
that should be followed while cooking gravies-
Cooking temperature-
One of the most important factors of cooking good gravy is the cooking temperature –
The fat should be heated to the right temperature and maintained at a stedy heat until the spices
have released their flavour.
Cooking Pan/Vessel
Selection of a right vessel is of utmost importance. It could be a kadhai, degchi, pan etc but the
bottom of all these vessels should be heavy.so that the temperature could be maintained.it helps
to cook the masalas without burning.
Chopping of ingredients-
The chopping or the cutting of the vegetable should be uniform. In case of onions the finner is
the onion is chopped the better it will blend into the sauce. It is better to use the paste of onion,
ginger and garlic that should be fried until the moisture has evaporated.
Cooking stages-
This is perhaps the most crucial of all. The timings for adding different ingredient is very
important. It should be added in correct sequence. Some spice take only a few seconds to release
their flavour, other need a few minutes to release its flavour.and if all the spices are added
together (spice that take less cooking time together with those that need more, some will burn
and some will remain uncooked. The simple way to avoid this to follow the sequence that is
given in the recipe.
Thickening Agents
We don’t have any roux or cornflour for thickening the gravies. Generally the gravy attains the
thickening from the onions, spices, cream, nut paste, tomatoe puree, Ground seeds such as poppy
seeds, sesame seeds etc.these ingredients should be used in correct amount and at right stage.
Finishing the gravy

There are some gravies that should be finish with special spices at the end of the preparation. For
example makhni gravy is finished with kasoori methi powder, white gravy is finished with javitri
elachi powder. This helps to impart the required typical flavour to the dish.
Garnishing the gravy

Indian food is known for their taste and not for their presentations or garnishes. The gravy is very
rich having appetizing flavour and smooth texture. This it itself appeals the eye. But we do have
some of the traditional garnishes like- chopped coriander, cream. Ginger juliennes, khoya, nuts,
warque (metal foil) etc.while garnishing we should follow the basic rules as well as remember
the traditional garnishes.
Making a perfect gravy reqires a great deal of skills and imagination. The point discussed above
is very decisive and if one is not following them, it reflects a lack of interest and imagination.
Even simple fare can be made tasty and interesting with a slight variation of spices and flavour.
Though there are hundreds of gravies being prepared in India, but according to me there are
some basic gravies that directly or indirectly becomes the base of the preparations. These basic
gravies are-
Brown Gravy
Brown Gravy is the very basic preparation that becomes a base for number of dishes. It is made
from onion and tomatoes and sometimes also called as onion tomato (Pyaz Tamatar) gravy.
Ingredients
Onion 250 gm
Green chilies (chopped) 5 gm
Tomatoes 150 gm
Oil 50 gm
Bay leaf 1 no
Cardamom 2 no
Garam Masala powder ½ tsp
Salt tt
Peel, wash and chop or make paste the onions. Chop the green chillies and tomatoes.
Heat oil in a handi; add the bay leaf and cardamom & sauté over medium heat until it begins to
crackle.
Add onions & sauté for 2 minutes or till it becomes golden brown in colour. Then add ginger and
garlic pastes, sauté for 30 seconds, add red chilies, coriander powder, turmeric powder and salt.
Add the tomatoes and cook well till the tomatoes are mashed and it starts leaving oil.
Add around 150 ml of water and cook till the gravy becomes thick. Finish it with garam masala
powder
Note: Garam masala powder should be added in the last stage of preparation, it helps to retain the
flavour and also give better colour to the gravy.
White Gravy
White gravy is made from boiled onion paste and nuts, finished with cardamom & mace powder.It is
generally used as a base for Shahi Paneer. Somewhere Shahi Paneer is served as a tomato/onion
base, red or orange coloured gravy, that I feel is some variation. Shahi means Royal and it is called
so beacouse of the use of nuts in it. The famous kormas are also considered as the derivative of white
gravy.
Ingredients
Onions 300gm
Cashew nut 40 gm
Mazagtari 30 gm
Poppy seeds 30 gm
Green chillies 5 no
Ginger Garlic paste 50 Gms
White Pepper powder 2 tsp
Salt to taste
Cream(optional) 50 ml
Green cardamom & mace powder ½ tsp
Whole Garam Masala:
Green cardamom 5 pcs
Black cardamom 1pcs
Cloves 5pcs
Cinnamons stick 1 inch
Bay leaf 1 pcs
Mace a pinch
Preparation
Peel and cut the onions into quarters and boil them. Make a paste along with the
Green chillies.
Boil the poppy seeds then make the white paste along with magaztari and poppy seeds.
Cooking
Heat ghee in a handi; add whole garam Masala & sauté over medium heat until it begins to crackle.
Add boiled onion paste & sauté for 2 minutes. Then add ginger and garlic pastes,white pepper
powder and salt, sauté for 30 seconds.
Add the white paste to the it and cook till it starts leaving oil.
Add around 150 ml of warm water and cook till the gravy becomes thick.
Finish it with cream(if using), little sugar and cardamom & mace powder.
Note
In place of using a mixture of magaztari, poppy seeds and cashewnut only cashewnut can be used
here.
Makhani Gravy
Makhni stands for smooth texture. This word has been derived from “makhan” that literally
means Butter in hindi.This gravy is characterized by its velvety texture that comes from the
liberal use of cream and butter, red colour and the flavour of kasoori methi.
Ingredients
Tomatoes 1 kg
Green chillies 5 no
Ginger juliennes 10 gm
Red chillies powder 2 tsp
Kasoori Methi powder 1 tsp
Garam Masala powder 1 tsp
Butter 150 gm
Cream 100 gm
Honey (optional) As required
Whole Garam Masala:

Black cardamom 2 pcs
Cloves 5pcs
Bay leaf 4 pcs
Black Peppercorn 1 tsp
Preparation
Wash and roughly chop the tomatoes, Melt half the butter in a handi, crackle the whole garam
masalas, then add the ginger garlic paste, green chillies, sauté then add tomatoes, salt and some
water and bring it to boil.Simmer until reduced to half.Pass it through a strainer.
Cooking
Bring it to boil until reduced to sauce consistency. Add the remaining Butter, cream, kasoori
Methi and garam masala powder.
Adjust the sourness with honey.
Green Gravy/Palak Gravy

It is made from spinach and its very nutritious.
Ingredients
Spinach 1 kg
Chopped onions 100 gm
Tomatoes 150 gm
Green Chillies 10 no
Coriander powder 10 gm
Whole garam masala 5 gm
Salt tt
Oil 50 gm
Preparations
Pick and wash the spinach thoroughly. Blanch it in Boiling water and make puree along with the
green chillies.
Cooking
Heat the oil in a degchi, add the whole garam masala then add the chopped onions and fry till
golden brown brown in colour.
Add the ginger garlic paste and cook till it is dry.Add the coriander powder and the red chilly
powder.
Add the tomatoes followed by salt and cook till it leaves the oil.
Add the spinach paste and cook on high flame till the raw flavour of spinach is removed and it
starts leaving oil.
Adjust the seasoning and finish it with garam masala powder.
Yellow Gravy
This delicious preparation is also known as Golden gravy and can be regarded as the mixture of
brown and white gravy.
Ingredients
Onion 250 gm
Green chilies (chopped) 5 gm
Tomatoes 150 gm
Oil 50 gm
Bay leaf 1 no
Cardamom 2 no
Salt tt
Cream 50 gm
For White Paste
Cashew nut 15 gm
Magaztari 15 gm
Poppy Seeds 10 gm
Preparation
Peel, wash and make paste the onions. Chop the green chillies and tomatoes.Prepare a white paste of
cashewnuts, magaztari and poppy seeds.
Cooking
Heat ghee in a handi; add the bay leaf and cardamom & sauté over medium heat until it begins to
crackle.
Add onions & sauté for 2 minutes or till it becomes golden brown in colour.. Then add ginger and
garlic pastes, sauté for 30 seconds, add red chilies, coriander powder, turmeric powder and salt.
Add the tomatoes and cook well till the tomatoes are mashed and it starts leaving oil.
Now add the white paste and cook properly.
Add around 150 ml of warm water and cook till the gravy becomes thick.
Finish it with cream and garam masala powder.
Notes -
Self Assessment
the test.
Question 1
What are the features uses of Various Gravies.
Question 2
What precautions should be taken to make good gravy?

 Location
 Key Ingredients
 Popular Dishes
Awadh Cuisine
Location
Awadh was ancient name for present Lucknow and surrounding regions, capital of Uttar Pradesh
in North India.
Characteristics
• The cuisine consists of both vegetarian and non-vegetarian dishes.

• The state is famous for its Nawabi foods has great mughalai influence.
• Wheat is the staple food of the state, but rice is also consumed in different form like
biryanies, pulao, zarda etc.
• The salient features of Awadhi food lies in slow cooking. The food is Fiery hot and oily,
because of chillies, that are used in abundance and the oil literally floats on the top.
• food is basically non- vegetarian, but it also boasts for a wide range of traditional
vegetarian dishes, which are tempting to the core.
History and Influences
Awadh's political unity can be traced back to the ancient Hindu kingdom of Kosala, with
Ayodhya as its capital. Modern Awadh finds historical mention only in the time of Akbar, in the
late sixteenth century. There after it was coveted and conqured by many ruler. But it found its
zenith during the regin of the nawabs of awadh. Nawab Asaf ud – daulah transformed lucknow
from a village to a town.He constructed the Imambara, Rumi Darwaza and the building which
later came to be called the Residency.He was also a great connoisseur of cuisine and several
chefs did great job under him.
Cooking Style
Awadh has been greatly influenced by Mughal cooking techniques
The cooking patterns of the city are similar to those of Central Asia, the Middle East, and
Northern India as well. The cuisine consists of both vegetarian and non-vegetarian dishes.
Awadh has given birth to the dum style of cooking - the art of cooking over a slow fire, which
has become synonymous with Lucknow today. Other cooking that are very particular with
Awadh is Dhungar, Baghar, Galavat, Gile hikmat etc.Their spread would consist of elaborate
dishes like kebabs, kormas, biryani, kaliya, nahari, zarda, sheermal, roomali rotis and warqi
parathas.
Dum pukt
Dum literally means steam. It is a method of cooking food on very low flame,with the help of
steam entrapped in a sealed containers.
It allows the Partial cooked ingredients to cook, in their own juices and bone-marrow, if it is
meat and thus regarded as the maturation of the dish.
Dum Pukht food is about aroma and flavour. there are also some fresh herbs andspices used for
flavouring, and the steam is entrapped inside,so the dish retains all the aroma and flavours. when
the seal is broken the fragrance of the dish floats in the air.
Baghar
Baghar is known as Tempering in english. And also known by different names in different parts
of country – Tarka, chowkna or Ghee durust karna.
This is basically a process by which the aroma and flavour of spices and herbs is imbided in the
oil which, when mixed with the dish makes it delicious.
Zammin doz
This is a style of cooking in which a hole is dug in the ground and the ingredients are placed and
covered with mud. Then burning charcoal is placed over it. It is a time taking process and takes
around 6 hours.
Dhuanaar (Smoke Seasoning)

This is a quick smoke procedure used to flavour a meat dish, dals or even raita or salad.
The smoke permeates every grains of the ingredients and imparts a subtle aroma.The process is
carried out by glowing charcoal is placed in a small bowl, which is then put in a bigger pot.
Cooked meats are placed around this. Dry spices and ghee are poured on top of the coals and a
lid is quickly placed over the larger pot, the lid is not removed for 15 minutes. This meat
enhances the fresh taste of ghee and spice,the coal is then removed and the meat put through
further cooking processes.
Handi cooking
The concept of Handi cooking is around 600 – 700 years old which has been passed from
generation to generation in India.Handi means an earthen pot in which cooking of curries takes
place on slow fire.Handi comes in different shapes and size but main feature remains the same to
all that is a thick bottom that ensures that food does not stick to the bottom.It is well known fact
that the food cooked on slow fire preserves the natural characteristics- aroma. Flavour &
nutrition to its maximum. The most important aspects of handi are bhunao and dum, meaning
roasting and maturing of a prepared dish. It is best for preservation of natural characteristic of
vegetables, herbs and spice.
Talna
It is the process of cooking food by immersing it in the dip pan of hot oil. It is also know as
frying.It could be shallow fried also.
Galavat
It refers to the use of softening agents like raw papaya paste (papain), pineapple, kachari etc. to
tenderize the meat.
Loab/Rogan
It refers to the final stage of cooking when the oil used during cooking, rises to the surface,
giving the dish a finished appearance. This happens when slow cooking of gravy dishes is
involved.
Special Ingredients
The richness of Awadh cuisine lies not only in the variety of cuisine but also in the ingredients
used like mutton, paneer,Dry fruits, and rich spices including cardamom and saffron. The
particular thing that make Awadh cuisine very unique is the blending of spices.
Specialities
Nahari
A stew made from lamb’s trotters.The stock is allowed to simmer through out the night and
finished with a special combination of spices in the morning.It is taken in breakfast with
sheermal.
Korma is a rich and thick gravy with smooth texture, It is made with curd, cream, nut and seed
pastes.. The flavour is based on a mixture of spices, including coriander and cumin, combined
with yoghurt.It is generally pale in colour and does not have turmeric powder. There are several
verities of it like- Badam korma, Baizavi korma Murg korma, mutton korma, Subz Korma.
Rizala
Rizala is a mutton preparation in creamy gravy.
Haleem
A popular mutton preparation with pounded wheat kernels.
Biryani
It is the aromatic long grained basmati rice cooked with mutton or chicken pieces. These meat
pieces add a flavor of their own to the preparation.
Kababs
It is variety of marinated meats/vegetables cooked in different style.
Nargisi Kofta
This is a boiled egg wrapped around by minced mutton and deep fried.It is served along gravy
cut into two. It is called nargisi beacouse of its resemblance with an eye.
Yakhni pulao
This is a pulao made with a rich mutton stock.
Gobhi Musallam
The gobhi mussallam or ‘whole cauliflower’ is a dish that can be cooked, dry or in gravy.
Sheermal
It is a sweetened rich bread consisting of Maida, milk, nuts, leavened with yeast, sweetened with
sugar and flavored with saffron baked in Tandoor,
Roomali Roti
Roomali Roti is suggestive of the scarf or handkerchief that is the appearance of this bread. It is
shaped without rolling on a board and cooked on a convex iron griddle; this bread is very special
to Awadh. The fine texture makes it an excellent accompaniment for delicate kebabs and kormas.
Awadh
Hara Kebab
*********
Murg Korma
Shahi Paneer
Dal Masoor Musallam
Steamed Rice
Naan
***********
Annanas ka Muzaffar
Hara kebab
Pan fried spinach patties
Ingredients
Boiled spinach 300 gm
Boiled potatoes 100gm
Roasted chana dal 60 gm
Green coriander (chopped) 2 tbsp
Ginger (chopped) 1 tbsp
Green chillies 1 tsp
Salt tt
Chat masala 1 tsp
Yellow chilli powder 1 tsp
Javitri elachi powder ¼ tsp
Garam Masala Powder 1tp
Garlic (chopped) 1 tbsp
Cumin Seeds ½ tsp
Oil to fry
Stuffing
Almonds 5 no
Cashew nuts 5 no
Hung Curd 1 tbsp
Salt a pinch
Kewra water 2 drops
Misc-en-place
For stuffing mix together the chopped almond, chopped cashew nuts, hung curd, a pinch of salt
and a 2 drops of kewra water.
Cooking
Heat 1 tbsp of oil in a pan add the garlic and cumin seeds and saute for a minute. Add the
spinach puree and cook till it becomes little dry and cooked. Allow it to cool down. Add the
grated potatoes and paneer followed by spices and roasted chana powder. Mix them well
Divide the mixture into small roundles.
Stuff each portion of the above mixture with chopped almonds, cashew nuts and hung curd
mixture by pressing it between your palms and then folding it back to give it a shape of a tikki.
Shallow fry them over mahi tawa. Serve it with green chutney and choice of salad.
Defining Features
Colour – Brown from outside green from inside
Spice – Medium
Texture - Crisp crust and soft center
Murg Korma
Chicken cooked in onion, cashew and curd based gravy
Ingredients
Chicken 800gm
Brown Onions Paste 30 gm
Cashew nut/Magaz 25 gm
Curd 250 gm
Cream 30 ml
Ghee 200 gm
Salt tt
Cloves 5-6
Green Cardamom 4-5
Black cardamom 4
Cinnamon sticks 5 gm
Cumin seeds 1 tsp
White pepper powder ½ tsp
Vetiver (kewra water) ¼ tsp
Mace cardamom powder ¼ tsp
Green coriander leaves a few - for garnish
Almond flakes 1 tsp – for garnish
Misc-en-Place
Cut the chicken into pieces. Soak the cashew nuts in warm water and Make a paste of it.
Cooking
Heat the ghee in a handi, and let them crackle .
Add the ginger garlic paste and bhunao. Now add the chicken and continue stiring it. Add
coriander powder, red chilly powder & salt and continue sautening. Add the cashew/magaz paste
and stir for 2-3 min. then add the whisked curd cook it for some time. Add some water and allow
the chicken to cook.
Now add the cream, pepper powder, garam masala powder, mace cardamom powder and kewra
water and stir. Cook till it is done.
Portion it in a bowl; garnish it with some cream, green coriander and almond flakes.
Defining Features
Colour – Pale
Spice – Medium and little sour
Consistency – Coating with fat floating on the top
Shahi Paneer
Cottage cheese cubes in white gravy
Ingredients
Cottage cheese 400 gm
Onions 300gm
Cashew nut 40 gm
Khoya 40 gm
Green chilli paste 1 tsp
White pepper powder 2 tsp
Salt to taste
Cream 50 ml
Curd 50 ml
Green cardamom & mace powder ½ tsp
Bay leaf 1 pcs
Green coriander for g
Water 100 ml (approx)
Misc-en-place
Peel and cut the onions into quarters. Boil them and blend it to a smooth paste.
Soak the cashew nut and grate the khoya and grind them to a smooth paste.
Cut the cottage cheese into cubes and cook over a pan.
Cooking
Heat ghee in a handi, add whole garam masala and let them crackle. Now add the ginger garlic
paste followed by green chilli paste and cook over slow flame for a minute or two.
Add boiled onion paste & sauté till it is cooked. Add the khoya and cashew nut paste and cook
till it starts leaving oil. Add the whisked curd and around 100 ml water and cook for 5 minutes.
Finish it with cream and cardamom & mace powder. Add the pieces of cottage cheese, mix and
cook for 2 minutes.
Portion it in bowls; garnish it with some cream, green coriander and cashew nuts.
Defining Features
Colour – white
Spice – less/ sweet in taste
Consistency – Coating
Note: In place of cashew nut a mixture of magaztari, poppy seeds and cashew nut can be used.
Dal Masoor Musallam
Whole red lentil with onion ginger garlic and curd
Ingredients
Whole masoor dal 200gm
Onion 50 gm
Green chilli 2
Green coriander 1 tbsp
Cumin Seeds ½ tsp
Clove 3
Cardamom 4
Cinnamon stick 1 inch
Turmeric 1 tsp
Coriander Powder 1tsp
Salt tt
Oil/ghee 30 ml
Water as required
Misc-en-Place
Pick and wash the whole masoor dal several times.
Finely chop the onions, ginger, garlic, green coriander leaves and green chillies.
Cooking
Place the dal and add 500 ml water, turmeric powder and salt in a handi.
Bring to boil and cook on low flame for 20-25 minutes (until it is tender).
Heat ghee in a kadhai, add the cumin seeds, whole garam masala, chopped onion, stir till golden
brown. Add the ginger garlic paste and green chillies and cook for 2 minutes.
Add the red chilli powder & coriander powder and continue cooking for another minute. Now
add the cooked masoor dal followed by sieved curd and continue cooking for 4- 5 minutes.
Finish it with garam masala powder.
Portion in a serving bowl, garnish with chopped coriander leaves and serve it with rice, naan or
roti.
Defining Features
Colour – Brown
Spice – moderate (6/10)
Consistency – Thick but flowing
Steamed Rice
Naan
Tandoor baked leavened bread made of refined flour
Ingredients
Flour 500 gm
Sugar 1 tbsp
Salt 1 tsp
Oil 1 tbsp
Curd 2 tbsp
Onion seeds ½ tsp
Baking powder ½ tsp
Water as required
Misc en Place
Sieve the flour, baking powder and salt together. In a mixing bowl whisk the curd with sugar, a
cup of water and half of the oil. Add this mixture and sufficient water to the sieved flour and
make soft and pliable dough. Cover it with wet cloth and rest for 10 – 15 minutes.
Knead the dough well and divide it into eight equal portions. Make roundels, apply some oil and
rest for 5- 10 minutes.
Cooking
Grease your fingers of right hand, have some onion seeds and apply this over the roundels. Press
the sides and flatten this between your palms to make a round disc of 6-8 inch in diameter. Now
hold this with your left hand and stretch one end with right hand to give the desired shape (tear
drop). Place this naan on cushioned pad (gaddi) with the top side down. Stick inside a
moderately hot tandoor. Prick the naan with skewer. Allow it to cook for 2- 3 minutes. Take it
out with the help of a bread skewer (jori).
Serve immediately after taking out from the tandoor with choice of your curry or dal.
Defining Features
Colour –white
Texture – Crisp
Shape – Tear drop
Annanas ka Muzaffar
Pineapple and Rice Pudding
Ingredients
Pineapple - 300 gm
Rice - 250 gm
Sugar - 250 gm
Green Cardamom - 2 gm
Clove - 1 gm
Saffron - 1 gm, dissolved in 1 tbsp water
Ghee - 50 gm
Khoya - 50 gm
Cashew - sliced and sauteed in ghee
Almond - sliced and sauteed in ghee
Water - as required
Misc-en-place
Pick,wash and soak the rice.
Cut the pineapple in dices.
Cooking
Boil some water in a heavy bottom pan. Add the green cardamom, clove and saffron.
Now add the soaked rice to this water and cook till half cooked. Strain and in a different pan heat
the pineapple dices, sugar and 1 cup of water.
Now add the half cooked rice, mixed it and allow to cook on dum for 10 - 15 minutes.
Open this and add the ghee and khoya. Mix it, portion this, garnish this with sliced cashew and
almonds and serve.
Defining Features
Colour – cream
Taste – Sweet with sourness of pineapple
Texture – Rice should be separated but flavourful
Annanas – Hindi translation for Pineapple

Badin Jaan - A delicacy made of aubergine (brinjal) slices and topped with tomatoes & hung
curd.
Do pyaza – a cooking style with lots of onions and this is added in two stages.
Kebab – any seasoned meat/vegetable/dairy cooked in different style ( either roasted or shallow
fried)
Khumb - Mushroom
Kofta – Meat or vegetables balls cooked in gravy
Korma – a rich and thick onion based gravy, finished with curd and/or cream.
Mahi Tawa – a thick bottom large thali shaped equipment, used to cook various kebabs in
awadh.
Musallam – Musallam means whole . this signified various preparations that are cooked
completely like – Murg Musallam, Gobhi Musallam etc.
Nargisi - related to Eye
Warqui – Layers
QUESTIONS
1. What are the features and characteristics of Awadhi cuisine?
2. Name four spices that are used in Awadhi Cuisine?
3. Name four cooking techniques that are used in Awadh?
4. Name four spices that are used in Awadhi Cuisine?
5. What do you mean by Dastarkhan ?
6. What do you mean by Kabab?
7. Name two kebabs that has originated from Awadh.
8. What is Dum Cooking?
9. What are the differences between biryani and pulao?
STUDENTS ASSIGNMENT
Students are supposed to prepare this menu and present this to their Trainer.
STUDENTS NOTE
…………………………………………………………………………………………….
……………………………………………………………………………………………..
……………………………………………………………………………………………..
…………………………………………………………………………………………….
……………………………………………………………………………………………..
……………………………………………………………………………………………..
…………………………………………………………………………………………….
……………………………………………………………………………………………..
……………………………………………………………………………………………..
…………………………………………………………………………………………….
……………………………………………………………………………………………..
……………………………………………………………………………………………..
…………………………………………………………………………………………….
……………………………………………………………………………………………..
……………………………………………………………………………………………..
…………………………………………………………………………………………….
……………………………………………………………………………………………..
……………………………………………………………………………………………..
Self Assessment
the test.
Question 1
What are the features and characteristics of Awadhi Cuisine?
Question 2
How do you make Shahi Gravy?

 Location
 Key Ingredients
 Popular Dishes
Kerla
Location
Referred as God’s own country. Kerla is situated at the southwestern tip of India. Kerla shares its
state borders with Tamil Nadu on the east and Karnataka on the north. It is flanked by the
Arabian Sea on the west.
Characteristic
 Kerla is one of the spiciest and hottest cuisines of India.

 It is the spice bowl of India. The garam masala is grown and used in abundance.
 Rice is the staple diet of the state and especially the unpolished brown variety called
Chembavu is preferred.
 Coconut is grown in abundance and is used in almost all dishes. Coconut milk also finds
various uses in cooking.
 Coconut oil is used as the major cooking medium.
History and influences
The culinary skills of the different communities of Kerla make the dishes distinct in taste and in
variety. Hindus usually refrain from non-vegetarian food on auspicious days; thought for the
other community no festive occasion is complete without it. It is the influence of the foreigners-
especially the Arabs-that, unlike most of the other part of the country, beef is quite popular in
this state
Pre-independence Kerla was split into the princely states of Travancore and Kochi in the south,
and the Malabar district in the north; the erstwhile split is reflected in the cuisines of each area.
Malabar has an array of non-vegetarian dishes. In contrast, traditional Travancore cuisine
consists of a variety of vegetarian dishes using many vegetables and fruits that are not commonly
used in curries elsewhere in India including plantains, bitter gourd,taro,Colocasia,Ash gourd etc.
Garlic is predominantly used in south-Kerla dishes as well.
In addition to historical diversity, the cultural influences, particularly the large percentages of
Muslims and Syrian Christians have also contributed unique dishes and styles to Kerla cuisine
Ingredients and Spices used
Coconut is used in abundance in different form. Rice is the staple diet of the state and especially
the unpolished brown variety called Chembavu is preferred.
Apart from being consumed boiled along with vegetarian and non vegetarian dishes, rice is used
to make delicacies like Puttu, Idli, Dosa, vattayappam, palappam, kallappam, unniyappam.The
main spices used are cinnamon, cardamom, ginger, green and red peppers, cloves, garlic, cumin
seeds, coriander, turmeric.
Cooking styles
There are some utensils that are significant to this cuisine. An aduppu is a square harth, tawa, and
Cheena Chatti (literally Chinese pot) a deep frying pan. Appa Chatti – looks like kadhai, used to
make appams.
Food habits
Breakfast
Kerala cuisine offers many delicious vegetarian breakfast dishes that are relatively unknown
outside the state. These include Puttu, kadala, idli and sambar, dosa and chutney, pidiyan,
Idiyappam, Paal-Appam, a circular, fluffy, crisp-edged pancake made of rice flour fermented
with a small amount of toddy or wine, etc. Idiyapam and Paalappam are accompanied by mutton,
chicken or vegetable stew or a curry of beef or fish moli.
Rice is usually consumed with one or more curries. Accompaniments with rice may include
rasam, chips, and/or buttermilk. Vegetarian dinners usually consist of multiple courses, each
involving rice, one main dish, usually sambar, rasam, puli-sherry, and one or more side-dishes.
Kerala cooking uses coconut oil almost exclusively.
Popular vegetarian dishes include sambar, aviyal, Kaalan, theeyal, thoran, pulisherry, olan,
erusherry, puliinji; payaru. Common non-vegetarian dishes include stew (using chicken, beef,
lamb, or fish), chicken curry, fish moli, fried fish and Biriyani.
A Sadya is a big feast associated with a special occasion. It is traditionally a vegetarian meal
served on a banana leaf. People eat sitting cross-legged on the floor. Sadhya can have up to 24
dishes served in it.
The dishes are plain boiled rice, many curries, papadum, plain yogurt or buttermilk, banana or
plantain chips, and two or more sweet dishes. The curries are made of different vegetables and
have different flavourings. They can be made of yogurt, bitter gourd, mango, and jaggery.
Specialities
Thoran
Thoran is a dry preparation, made of vegetables such as peas, carrots or cabbage with grated
coconut., mustard seeds, curry leaves, turmeric powder.
Kaalan
Kalan is a sour vegetable preparation made of curd and coconut.generally, it is very thick and
made of a tuber like yam.
Pachadi
Pachadi is made of finely chopped and boiled vegetables with coconut, green or red chillies and
tempered in oil with mustard seeds, ginger and curry leaves.
Curd based pachadi can be made of any vegetable, although cucumbers, squash, mango, bitter
gourd or pineapple are common.
Appam
Appam is bowl-shaped thin pancakes made from fermented rice flour. They derive their shape
from the small Appachatti in which they are cooked. The batter is prepared using rice, yeast, salt
and a little sugar.
Olan
It is a dish that is prepared from pumpkin, coconut milk and ginger seasoned with coconut oil.
Kichadi
It is a dish made of curd and cucumber in raw or cooked form. Kichadi is often served as part of
the Sadhya.
Parippu
A thick lentil dish eaten with rice, papadum and ghee.
Sambar
A thick lentils preparation with tamarind, coconut, pumpkins,drumsticks, tomato and
it is flavored with asafoetida, currry leaves, mustard seeds and red chillies.
Rasam
A spicy and digestive watery dish made of tamarind, tomatoes, and spices like black pepper,
asafoetida, and coriander.
Aviyal
Thick mixture of various vegetables, yogurt, and coconut. It is seasoned with coconut oil and
curry leaves.
Fish moli
The most popular fish preparation made with black pomfret in a coconut based sauce.
Payasam
A sweet preparation of milk, coconut extract, sugar, cashewnuts, rasins.
Puttu
It is a cylindrical dish made of rice powder and grated coconut and
Prathaman
It is a pudding made by boiling moong dal with coconut milk and flavoured with palm sugar,
cardamom and ginger powder and garnished with fried cashewnuts, raisins and coconut.
Pazham-pori
Banana slices covered with a fried crust made of sweetened flour.
Kerala Parantha
It is a flat bread with layers that is served with both vegetarian and non-vegetarian dishes.
Sambharam
Meen Molee
Thoran
Dhal
St Rice
Malabari Paratha
Plantain Halwa
Sambharam – Morum Vellam
Spiced butter milk
Ingredients
Curd 150 ml
Water 450 ml
Curry leaves 8
Ginger 2 inch
Green chillies 2
Onion 1
Salt to taste
Ice cubes 8
Misc en place
Wash and roughly chop the onion, curry leaves, green coriander leaves, ginger and green chilies.
Preparation
Transfer the prepared ingredients into a mixer jar and add the curd. Swirl it. Now add water, salt
and ice cubes. Stir and transfer this to glasses and serve chilled.
Meen Moilee
Coconut flavored fish curry
Ingredients
Fish darne 600 gm
Coconut oil 2 tbsp
Curry leaves 8 -10
Ginger 2 inch
Onion 100 gm
Green chilly 2
Garlic 5 cloves
Tomatoes 100 gm
Chili powder 1 tsp
Coconut milk 250 ml
Lemon juice 1 tbsp
Salt to taste
Misc en Place
Clean and wash the fish. Chop the ginger, garlic, green chilies, onion and tomatoes.
Cooking
Heat coconut oil in a pan and add the chopped ginger and curry leaves. Sauté for a minute.
Now add the finely chopped onion and garlic followed by chopped green chilly. Cook till the
onions are translucent.
Now add the chopped tomatoes and salt. Cook till it starts leaving oil. Add turmeric powder and
red chili powder. Cook for a minute then add around 250 ml of water and let it boil.
Now add the fish and simmer for 5 minutes. Reduce the flame and add the coconut milk stir and
add the lemon juice. Cook for another couple of minutes and serve hot with rice.
Defining Features
Colour – Yellow
Spice – Moderate and flavor of coconur
Mix veg/Beans Thoran

Stir fried Beans and Coconut
Ingredients
Mix veg/Beans 500 gm
Onions 50 gm
Coconut 1
Green chilies 4
Mustard seeds 1 tsp
Curry leaves 8- 10
Oil 1 tbsp
Salt to taste
Misc en Place
Finely slice the vegetables/beans and onions. Slit the green chilies and grate the coconut.
Cooking
Heat oil in a pan, add mustard seeds, curry leaves and green chilies. Let them crackle. Now add
the onion slices and stir fry for a minute. Now add vegetables/beans and cook it stirring
continuously. Be careful and try to retain its crunch. Add salt & turmeric powder and keep
stirring time to time, cook till it is done.
Defining Features
Colour – Yellow
Spice – Moderate
Consistency – Dry
St Rice
Dhal – Touver dal
Malabari Paratha
Flaky and Spiral bread
Ingredients
Refined Flour 500 gm
Ghee 1 tbsp
Egg 1
Milk 100 ml
Sugar 1 tbsp
Oil 100 ml (Approx)
Lukewarm water as required
Misc en place
Sieve the refined flour in bowl. Add ghee, egg, milk, sugar, salt, sufficient lukewarm water and
knead into dough. Cover it with a damp muslin cloth and rest for 15 minutes.
Divide this into equal portions and roundel them. Arrange them over a greases tray, cover again
with damp muslin cloth and rest for 5 minutes.
Cooking
Spread a little oil on table top, place each ball on it and spread with your fingers to a roti. Apply
little oil over it. Make small pleats and roll into a round ball.
Heat a non stick tawa. Spread the balls into parathas with your fingers, and place on the tawa.
Drizzle little oil on the paratha. Cook turning sides till light brown and crisp on both sides.
Serve hot.
Defining Features
Colour – White
Shape - Spiral
Texture – Soft and Flaky
Plantain Halwa
Banana Halwa
Ingredients
Banana 6
Sugar 150 gm
Cashew nut 10
Ghee 4 tbsp
Misc en Place
Peel and cut the bananas. Chop the cashew nuts.
Cooking
Heat 2 tbsp of ghee in a pan, add the bananas cook for around 15 minutes or until becomes
brown in colour. Keep stirring the bananas to avoid sticking at the bottom.
Add sugar and keep stirring till the sugar is completely dissolved.
Now add the cashew nut and cardamom powder and stir once again. Transfer the halwa to a
serving bowl and serve.
Defining Features
Colour – Dark brown
Taste – Sweet
Consistency – Very thick, could be shaped into burfi
Self Assessment
the test.
Question 1
What are the features and characteristics of Kerela Cuisine?
Question 2
How kerela cuisine is different from tamil nadu cuisine?

 Location
 Key Ingredients
 Popular Dishes
Gujrat
Location
Gujarat is situated on the west coast of India. The Arabian Sea sweeps off the western and south
western frontiers of the state. Gujarat stretches from Kutch in the West to Daman in the South. In
the East, lies the hilly region of the Aravallis, whereas lush green woods, hills, plains and rivers
are found in the west.
Characteristics and features
• The traditional Gujarati food is primarily vegetarian and has a high nutritional value
• The staples are wheat, millet and rice.
• Sugarcane, wheat, peanuts, sesame are native to the Saurashtra region.
• The Bohries, a community of Muslim traders, are famous for their non – vegetarian
preparations. They are also famous for their great variety of soups.
• Most of the Gujarati dishes are sweet, while others have a quite larger concentration of
sugar as compared to salt and spices. Sometimes, jaggery is used as an alternative to
sugar.
• Gujarati food is highly energy efficient and thus do not cause much of fuel wastage.
History and Influences
The name of the state is derived from Gujjaratta, which means the land of Gurjars, who had
migrated to India around the 5th century AD. The real cultural history of these people, however,
is believed to have begun much earlier when Lord Krishna arrived here with the Yadavs.
Gujarati cuisine is primarily vegetarian, the main reason for which is the Jain and Buddhist
influences. However, the consumption of millet, yogurt, buttermilk, coconut, groundnut, sesame
seeds and jaggery makes sure that this non-meat cuisine is not lacking in proteins.
The state of Gujarat has absorbed many foreign influences over the years; the basic tastes in food
have remained the same. There are few people who do not relish Gujarati savouries - crisp spicy
fried farsans. The famous Gujarati thali served at weddings consists of farsans, sweetmeats and a
variety of sweet and sour chutneys and pickles. This harmony is derived from the mixing of the
sweet with the salty is what makes the cooking of this state different from the rest.
Cooking Style
The cooking style of Gujarat is very simple and the recipes are easy to follow. Processes such as
marinating or seasoning meats are not required, hence cooking is not time taking at all. However,
soaking of lentils, pulses and rice is common in order to soften the grains. Grinding of spices is
commonly carried out in Gujarat. Prepared spices are normally not used, as these dishes seem to
look and taste better with ground spices. Spice and oil are kept at a minimum. Therefore, it can
be said that this cuisine is healthy to follow.
Geographically Gujarat can be divided into four regions and because of the climactic differences;
there are slight variations in eating habits and modes of preparation
North
This region is popular for its traditional Gujarati thali consisting of rice, dal, curry, vegetables,
sprouted beans, farsan, pickles, chutney and raita. Food is usually non spicy and oil is used
sparingly. Farsans are of various varieties such as Pathara, Khaman Dhokla, and Khandvi.
Katiawad
It has vast stretches of dry earth that is favourable for sugarcane, wheat, millet, peanuts, and
sesame native to this region. Hence pulses dominate Kathiawari food and sweetmeats made of
jaggery. This region has a delicious variety of pickles.
Kathiawari favourites include debras made with wheat flour mixed with spinach, green chillies,
a dollop of yogurt and a pinch of salt and sugar, these are eaten with Chhundo - a hot and sweet
shredded mango pickle.
Kutch
Kutchi cuisine is relatively simple. It consists of Khichdi, the main dish eaten with Kadhi - a
savoury curry made of yoghurt. Some common dishes include Khaman Dhokla, Doodhpak, a
sweet, thickened milk delicacy and Shrikhand -dessert made of yoghurt, flavoured with saffron,
cardamom, nuts and candied fruit which is eaten with hot, fluffy pooris.
South
In comparison to the dry region of kathiawad, Southern Gujarat is blessed with plenty of rainfall.
Green vegetables and plenty of fruit therefore dominate the food.
Popular items include delicious vegetable preparations called Undhyoo and Paunk, a tangy
delicacy. Surat is also famous for its bakery items like the nankhatais, gharis and various mithai.
Food habits
In every region, the food is served in thalis. The food that is basically less spicy, the dishes are
pepped up with plenty of hot pickles and chutneys.
Gujarati thali that consists of one variety of dal, Kadhi, two to three vegetables and pulses, salad
savories, sweets, puri or chapatti, rice chutneys, pickles and papad.
Specialities
Dhokla
Dhokla is a salty steamed cake made from a fermented batter of besan and tempered with green
chillies, curry leaves and mustard seeds.
Khandvi
Khandvi is a colorful, delicious, savoury snack made of chickpea flour, yogurt, turmeric and
garnished with grated coconut and fried mustard seeds.
Undhiyu
Undhiyu is a Gujarati mixed vegetable preparation.The name comes from "undhu" which is
Gujarati for "upside-down". This refers to the traditional means of cooking in an earthenware pot
that is buried upside-down in the ground and fired from above.
The dish is comprised of the vegetables like green beans, unripe banana, muthia, purple yam,
cooked in a spicy curry.
Patra
It is a popular vegetarian dish made with the leaf of the Taro plant. It is commonly rolled up with
spices and tamarind paste, then sliced and fried.
Bajri no rotlo
Rotlo stands for roti, it is a thick millet flour flatbread usually grilled over coals.
Thepla
Gujrati bread made with a mixture of flours, mildly spiced, containing shredded vegetables and
gridled on tawa.
Salli Zardaloo Murg

Zardaloo is the Persian name for the apricot grown in Iran, Afghanistan and Pakistan. In Urdu,
this fruit is known as Khubani.
In Persian, zard = yellow, aloo = plum
‘Sali‘are potato straws. The name of the dish translated to ‘Sweet and Sour Apricot chicken with
Potato Straws’.
Zardaloo Boti Sali – This is the mutton version of zardaloo chicken and it is equally famous.
Farshan
Farshan are gujrati snacks that comprises of various delicacies like – Phafra, Gathia, Muthia,
Pathara, Khaman Dhokla,Khandvi etc.
Menu - 1
Methi na Gota
Salli Jardaloo Murgi
Bhindi Tamatar nu shak
Gujrati Kadhi
Rice
Roti
Basundi
Methi na Gota
Coarse gram flour (besan) 250 gm

Fenugreek leaves (methi) chopped 250 gm
Red chilli powder 1 teaspoon
Sugar 1 teaspoon
Coriander seeds 2 teaspoons
Fennel seeds (saunf) 1 teaspoon
Black peppercorns crushed 6-8
Lemon juice 1/2 tablespoon
Soda bicarbonate a pinch
Salt to taste
Method
Place gram flour and fenugreek leaves in a bowl. Add red chilli powder, sugar, coriander seeds,
fennel seeds, black peppercorns, lemon juice, soda bicarbonate and salt.
Mix one fourth cup of water with milk and add it to the gram flour mixture and whisk to make a
thick batter.
Allow the batter to stand for fifteen to twenty minutes. Heat oil in a kadai.
Drop spoonfuls of batter and fry the pakoras on medium heat for five to seven minutes or until
golden brown.
Drain on absorbent paper and serve hot with green chutney or tamarind chutney.
Defining Features
Colour – yellow
Spice – low
Texture – soft
Salli Zardaloo Murg
Parsi chicken curry with apricot and potato straws
Ingredients
Chicken 750 gm
Onion 250 gm
Potatoes 100 ml
Apricot 100 gm
Tomato 100 gm
Garlic 25 gm
Ginger 20 gm
Cumin seeds 1 tsp
Green cardamom 5
Cinnamon stick 2 inches
Oil 150 ml
Malt vinegar 2 tbsp
Sugar 1 tbsp
Salt to taste
Misc en Place
Cut chicken into medium pieces, wash thoroughly. Finely slice the onions and chop the coriander
leaves. Soak the apricot in warm water and deseed them. Cut the potatoes into straws and soak in
water. Cut the tomatoes into four and puree it.
Preparation
Heat oil in a kadhai and deep fry the potato straws. Keep them aside.
In the same oil, add the cumin seeds, green cardamom & cinnamon sticks and let them crackle.
Now add the sliced onions and stir fry until they turn brown. Add the pieces of chicken and for
10 – 15 minutes. Add ginger garlic paste and continue sautéing for two minutes. Now add the
turmeric powder, red chili powder, coriander powder and garam masala powder followed by
tomato paste & apricot. Cook till it starts leaving oil.
Add around ½ litre of water, malt vinegar & sugar. Mix well and cover and cook till the chicken
is cooked; stirring all the time and checking the water level. When it is done, add chopped green
coriander leaves and top it with deep fried potato straw.
Defining Features
Colour – brown
Bhindi Tamatar nu shak

Okra and tomato
Ingredients
Lady`s finger 250 gm
Tomatoes 100 gm
Oil 2 tbsp
Cumin seeds 1 tsp
Red chili powder ½ tsp
Asafoetida 1 pinch
Sugar 2 tsp
Water 4 tbsp
Green coriander leaves a sprig
Salt to taste
Misc en place
Wash, pat dry and cut the okra into cubes. Chop the tomatoes and green coriander leaves.
Heat oil in a pan and fry lady`s finger at high flame.
Cooking
Heat 1 tbsp of oil in a pan and add cumin seeds, asafetida followed by ginger garlic paste and
cook for a minute. Now add turmeric powder, red chili powder, and coriander powder followed
by tomatoes, sugar and salt. Cook till tomatoes are chopped and mashed. Now add the water and
let it boil. Add fried okra and mix it carefully. Finish it with chopped green coriander.
Defining Features
Colour – brown
Surati dal
Tomato & Peanut flavoured lentil
Ingredients
Toor dal 200 gm
Tomatoes 100 gm
Onions 50 gm
Green Chili 2
Ginger 1 inch
Garam masala powder ½ tsp
Jaggery 1 tbsp
Peanuts 30 gm
Lemon juice 2 tsp
Salt to taste
Mustard seeds 1 tsp
Whole red chilies 2
Asafetida a pinch
Curry leaves 1 sprig
Misc en Place
Chop the onion, tomatoes, green chilies and ginger. Pick, wash and soak the dal.
Cooking
Boil the lentils with tomatoes, onions, green chilies, turmeric powder, red chili powder, cumin
powder, garam masala, ginger and salt to the dal. Add the peanuts and jaggery and bring the dal
to boil.
Heat ghee in a pan; add the mustard seeds, asafetida, curry leaves and red chilies. Let them
crackle and pour it over the dal. Add some lemon juice and mix.
Defining Features
Colour – yellow
Spice – low and little sour & sour
Consistency – thick
Phulka
Gujrati flat bread
Ingredients
Water as required
Misc en Place
Take flour and add sufficient water, knead well and make soft dough.
Cover with wet cloth and leave for 15-20 minutes. Divide it into small balls.
Preparation
Take one small ball of dough at a time; flatten it with your palm.
On a lightly floured surface, with a rolling-pin, roll out the flattened dough into a thin circular
shaped patty of around 5 inches diameter.
Pre-heat a tawa over medium heat. Transfer the rolled dough over this. When the colour changes,
and small bubbles appear on the top, turn it over. When both sides are done, use kitchen tong to
remove the phulka from the tawa. Hold it over flame and it will puff up immediately. Turn it
over quickly to flame and cook the other side.
Serve hot phulkas with a dollop of ghee on top.
Defining Features
Colour – Off white may have some black spots
Texture – soft
Shape - Circular
Basundhi
Reduced & flavoured milk
Ingredients
Full cream milk 2 lit
Sugar 3 tbsp
Chironji 20 gm
Pistachios 10
Almond 10
Saffron strands a pinch
Misc en place
Finely chop the almonds & pistachios. Alternatively, you can also powder the almonds.
Cooking
Heat milk in a heavy bottom pan and bring to a boil. Add saffron, almonds, chironji and
pistachios and stir to mix. Keep stirring till reduced to half.
Add Sugar & cardamom powder and mix well. Serve hot or chilled.
Defining Features
Colour – cream
Taste - Sweet
Notes –
Self Assessment
the test.
Question 1
What are the features and characteristics of Gujarati Cuisine?
Question 2
What do youo mean by Farshan?

 Location
 Key Ingredients
 Popular Dishes
Bihari Cuisine
Introduction
Bihari cuisine is eaten mainly in Bihar, Jharkhand, Eastern Uttar Pradesh, Bangladesh, Nepal,
Mauritius, South Africa, Fiji, some cities of Pakistan, Guyana, Trinidad and Tobago, Suriname,
Jamaica, and the Caribbean, as these are the places where Bihari people are present. Bihari
cuisine is predominantly vegetarian because traditional Bihar society, influenced by Buddhist
and Hindu values of non-violence, did not eat eggs, chicken, fish and other animal products.
However, there is also a tradition of meat-eating, and fish dishes are especially common due to
the number of rivers in Bihar, such as the Sone, Gandak and Ganges. There are also numerous
Bihari meat dishes, with chicken and mutton being the most common.
Food Habits
The food habits of Bihar are an indication of how the cuisine of the State has evolved over
centuries under the influence of various cultures and regimes that controlled it from time to time.
Lord Buddha attained enlightenment in Bihar and hence the impact of Buddhism is significant in
the State. People of Bihar are largely vegetarian though many are fond of chicken, fish and meat
dishes. As Bihar has also been under the reign of the Mughals, there is an obvious influence of
the exotic Mughal cuisine on the cooking style and culinary tastes of its inhabitants. Though the
State has imbibed the best of the Gupta, Mauryan, Turk, Afghan, Persian and European styles of
cooking, it has retained a food culture that has the distinct features of Bihar’s cuisine.
The cuisine of Bihar is characterized by its use of locally available ingredients. The use of hand-
picked vegetables and freshly crushed spices is the hallmark of this cuisine. Wheat and rice are
the staple food. Vegetables and fruits are grown in abundance and consumed in different ways.
Maize, barley, gram, oilseed and pulses are important crops. Milk products, various dehydrated
items (known as barriers), roasted chana powder (sattu), fresh water fish, poultry and mutton are
also consumed. The traditional cooking medium is mustard oil, but ghee, vanaspati and other
cooking oils are also used.
Sattu based dishes are very popular. This includes different types of litti, sattu paratha, and sattu
sharbats. Sattu is also consumed by kneading it with salt and a limited amount of water, and
eaten with pickles, onions and green chillies. It has a sweet and richer version which is prepared
by mixing Sattu with sugar and ghee.
The cuisine of Bihar includes many mouth-watering sweet dishes. The special delicacies include
pua, pitha, khajja, kheer, sevian, chandralala, ras malai, balushahi, anarasa, kala jamun, kesaria
peda, parwal ki mithai, khubi ki lai and tilkut.
The day’s meal consists of breakfast, lunch, high tea and dinner.
Morning Tea and Breakfast

For most people the day starts with a cup of tea. Apart from readymade tea they also have lal
chai (red tea) and nimbu chai (lemon tea).
A simple vegetable dish and roti form the first meal of the day or it could be paratha-bhunjia.
Breakfast also has different sattu preparations, like sattu sharbat, litti, sattu paratha etc. Items like
kachori, poori-aloo dum. chini wali roti, chiri puri (chilha/pancake made from flour batter) are
also popular.
In some parts of Bihar the all time favorite breakfast is chura-dahi (pressed rice with a thick
coating of creamy curd). During summer the same chura is consumed with mango pulp, and this
dish is called chura aam.
Lunch
Lunch basically consists of the thali. An ideal vegetarian thali generally consists of dal (lentil),
bhaat (rice), roti (breads), tarkari (vegetable preparation), bhunjia (dry vegetable preparation),
chokha (mashed vegetable), ratoba (raita), bajaka (shallow fried vegetables and cereals with
gram flour), chutney, achar (pickles), and papad. The non-vegetarian would have meat (mutton),
machli (fish), murga (chicken) or anda (eggs).
Sometimes, a few unique combinations like bari jhor-bhat, kadhi-bhat replaces the dal. In the
same way there could be besan ki subzi, saag, kofta etc.
Kadhi bari is also popular among the people of Bihar and consists of fried soft dumplings made
of different lentils and vegetables that are cooked in spicy gravy. This dish makes its best
combination with boiled rice.
Evening Snacks
In the evening, a range of bhunjas are consumed like chura ka bhunja (beaten rice shallow fried
with sliced onions, chopped green chillies and green peas), makai ke lawa (popcorn), chana ka
bhunja, mungphalli dana, masaledar murhi (puffed rice mixed with chopped green chillies,
onion, coriander leaves, salt and a few drops of mustard oil) etc. These bhunjas are prepared at
home. In villages there used to be a common kitchen specially meant for bhunjas called kansari.
Today, mostly in the urban areas of Bihar, bhunjas are prepared and sold by vendors. Most of
them roast the grains in hot sand or salt, while being constantly heated in a kadhai or earthen
handi.
There are a variety of pakoras, bachakas, aloo chops, vegetable cutlets, singharas, singhara chaat,
ghoogni chura and other snacks to enjoy in the evenings with a cup of tea.
Dinner
Dinner generally consists of roti, subzi, saag, chutney and a raita, along with some home-made
desserts like kheer and sevian.
Priority is given to milk and milk products in their meals which include curd, butter milk
(mattha) and sweet dishes. Some people like to take doodh roti (small pieces of roti soaked in
milk and sugar) with a vegetable dishe being used as an accompaniment. But milk is never
combined with the non-vegetarian dishes.
Bhoj – The Traditional Feast

Bhoj is not a simple meal but a ceremony. The bhoj is the feast or the banquet of Bihar.
Traditionally, guests sit on a carpeted floor and the food is served by the hosts and their relatives
and friends.
Bhoj is a fine dining experience and proceeds in the following steps.
Step 1: Setting up the Cover

A special plate made from dried leaves (pattal) and an earthen glass (kullarh) is laid out in front
of each guest ― though today this kullarh is being replaced with different types of glasses. As
the food is eaten with one’s hands, no cutlery is provided.
Step 2: Serving of Water

Water is poured into the kullarhs from water jugs, traditionally known as a lotta (a round vessel
made from different metals and alloys). Once the water is served, people wash their hands and
sprinkle a little water on the pattal as a symbolic cleaning, although the pattals are well soaked
and washed beforehand.
Step 3: Serving of Condiments & Accompaniments

There is no cruet set, but salt and green chillies are the first things that occupy their place on the
pattal. This is followed by salad, chutneys, raita (called ratoba), achar, papad and chanories.
Step 4: The Serving of Food
Food service generally starts with the vegetable preparations and the saag (dried preparation
from leafy vegetables) served on the left side of the plate making an arc and leaving the central
right side for the breads (mostly poori or kachori) and rice followed by the non-vegetarian dishes
(if it is there in the menu).
Step 5: The Beginning or the Toast Raising

Once the bread is served to everyone, the guests start their meal after a small prayer. When the
guests are through with their breads then the rice or pulao is served. This is followed by dal that
is either served on top of the rice or in a separate bowl (katori) made from the same leaf.
There are some occasions when breads are not served and the rice takes the central position and
the guests make a small well in it. The dal is served in this well and it is topped with a spoon of
pure ghee. This ghee is also called pavitri, meaning pure. This is actually the Toast Raising for
the Ceremony. As it is sacred, one doesn’t take a second helping of the ghee (as it is considered
to be jhoota).
Step 6: Further Helpings/Parshan

When the guests are having their food, the serving people (mostly the relative and friends of the
hosts) start a continuous serving of second and further helpings. It’s really fascinating to be a
part of this feast, and if not, to at least be an observer. The service brigade comes announcing the
name of each dish and the guest who wants that dish gives an indication. They serve the guest
with the help of a spoon or ladle without touching the plate.
Step 7: The Serving of Dessert

There is no fixed sequence for the dessert; more or less it is served as a part of the main course,
though it comes a little later. Most often it comprises of rasgulla, kala jamun, jalebi, boondi,
ladoo, or a variety of burfies. The number of sweets served is a true indicator of the standard of
the bhoj.
Step 8: The Last Helping of Curd

This is another unique feature of bhoj; they finish their meal with curd. There is a ritual of
serving a small portion of rice before serving the curd (called as dahi ka bhaat). So, after the last
serving of rice, curd with sugar is offered.
Step 9: Concluding the Meal

There are different age groups of guests sitting and eating together and there are people with
different chewing abilities and obviously there are people with different belly sizes.
Traditionally, the meal is concluded together even though some may have finished early.
People get up and go to wash their hands outside. Then the hosts remove the plates and clean up
the area to make the place ready for the second group of guests. This cycle continues till
everyone has eaten.
1. The key Ingredients are –
Cooking Medium - Mustard oil, Ghee, Vanaspati, sesame seeds oil.
Dairy Products - Milk, butter milk and Curd - used extensively.
Cottage Cheese – moderate use
Cream – is not used in cooking however homemade butter is used moderately.
Phoran - Simple and/or Panch Phoran
Basic Gravies/Masala - Onion based, Mustard and Garlic Based
Leafy vegetables - Chana saag, Nenua Saag, Gandhari Saag
Dehydrated Ingredients – Bari, Dehydrated cauliflower/ Cabbage
Sattu- Chana Sattu Jeera-golki, barley, maize etc..
Special Spice blends - Garam Masala, coriander seeds,cumin seeds, peppercorn
Non Veg - Meat – Mutton (Khassi)
Chicken –
Fishes – small, medium, large – fresh water - Rohu, Katla, Pothia, Tengra, Maangur,
Shell fish – Itchna (Prawn)
Snails, Crabs – very less
Eggs – Local and Farm
Litti
Roasted sattu stuffed dough roundels
Ingredients
For dough
Sattu 15 gm
Carom seeds a pinch
Onion seeds (kalonji) a pinch
Salt ½ tsp
Oil 1 tsp
Milk 100 ml
Water as required
For stuffing
Sattu 100 gm
Onion 75 gm
Garlic 10 gm
Ginger 10 gm
Green chillies 4-5
Carom seeds ½ tsp
Onion seeds (kalonji) ½ tsp
Lemon juice 5 ml
Mustard oil 5 ml
Water 2 to 3 tbsp
Salt to taste
Misc en Place
Make firm dough using all the ingredients mentioned for dough.
Finely chop the onions, ginger, garlic, green coriander and green chillies.
Mix the sattu, chopped onion, ginger, garlic, green chillies, salt, mustard oil, onion seeds, carom
seeds and lemon juice.
Add two tablespoons of water and mix it properly. Keep the stuffing aside.
Cooking
Divide the dough into small roundels of the size of a normal roti.
Now make a round patty roughly 2.5" to 3" in size by hand (by moving both thumbs in the
centre or inner surface and supporting and giving a bowl shape to the dough with remaining eight
fingers from outer side)
Take some sattu mixture and place it in the centre, seal it and shape it carefully. In the same way,
stuff each roundel.
Roast the litties over coal fire in the sigri or in an oven.
Take out the roasted litties, dip in pure ghee and serve with chokha, Ghooghni/ Mutton and
chutney.
Defining Features
Colour – light brown with some black spots
Texture – Hard exterior bur soft stuffing
Shape - Spherical
Baingan ka Chokha
Mashed brinjal with tomato and potato
Ingredients
Brinjal 200gm
Tomato 75 gm
Boiled potato (optional) 75 gm
Onion 50 gm
Garlic 5 cloves
Green chillies 2
Mustard oil 1 tbsp
Salt to taste
Misc en Place
Cut the brinjals into four vertical pieces but leave them attached at the tip. Now brush some oil
on its outer surface and roast it on a direct flame.
Roast the tomatoes and garlic in the same way. Neatly remove their burnt skin and mash them
well. Remove the skin of potatoes and mash them.
Chop the onions, green chillies and the coriander leaves.
Preparation
Mix together the mashed brinjal, tomatoes, mashed potatoes and garlic with the chopped onions,
green chillies and coriander leaves. Now add oil and salt and mix them well. Serve the baingan
chokha with litti.
Defining Features
Colour – Pale with chopped onions and tomatoes
Spice – Medium
Consistency – medium
Tamatar ki Chutney
Savoury tomato sauce
Ingredients
Tomato 200 gm
Onion 50 gm
Garlic 5 flakes
Green chillies 2
Mustard oil 1 tbsp
Salt to taste
Misc en Place
Wash the tomatoes and brush some oil on its outer surface and roast it on a direct flame.
Roast the tomatoes over coal fire. Neatly remove their burnt skin and mash them well.
Chop the onions, green chillies, garlic and the coriander leaves.
Preparation
Mix together the mashed, tomatoes, garlic,chopped onions, green chillies, salt and coriander
leaves. Now add oil and salt and mix them well.
Defining Features
Colour – Red
Spice – Medium
Self Assessment
the test.
Question 1
What are the features and characteristics of Bihari Cuisine?
Question 2
How litti is different from Bati?

following -
 Navratra
 The traditions
 The food habits
 Preparation of the menu
Navratra
Navratri, literally interpreted as 'nine nights' is the most celebrated Hindu festival devoted to
Goddess Durga symbolizing purity and power or 'shakti'. Navratri festival combines ritualistic
puja and fasting and is accompanied by resplendent celebrations for nine consecutive days and
nights. Navratri in India follows the lunar calendar and is celebrated in March/April as Chaitra
Navratri and in September/October as Sharad Navratri.
During Navratri, people from villages and cities gather to perform 'puja' on small shrines
representing different aspects of Goddess Durga, including Goddess Lakshmi and Goddess
Saraswati. Chanting of mantras and renditions of bhajans and folk songs usually accompany the
puja rituals for nine consecutive days of Navratri.
Chaitra Navratri 2018
Chaitra Navratri Dates for New Delhi, India
Navratri Day 1
Prathama
Maa Shailputri Puja
Ghatasthapana
18th
March 2018 (Sunday)
Navratri Day 2
Dvitiya
Maa Brahmacharini Puja
19th
March 2018
(Monday)
Navratri Day 3
Tritiya
Maa Chandraghanta Puja
20th
March 2018
(Tuesday)
Navratri Day 4
Chaturthi
Maa Kushmanda Puja
21st
March 2018
(Wednesday)
Navratri Day 5
Panchami
Maa Skandamata Puja
22nd
March 2018
(Thursday)
Navratri Day 6
Shashti
Maa Katyayani Puja
23rd
March 2018
(Friday)
Navratri Day 7
Saptami
Maa Kalaratri Puja
24th
March 2018
(Saturday)
Navratri Day 8
Ashtami
Maa MahaGauri Puja
Ram Navami
25th
March 2018
(Sunday)
Navratri Day 8
Navami
Maa Siddhidatri Puja
Ram Navami
25th
March 2018
(Sunday)
Navratri Day 9
Dashami
Navratri Parana
26th
March 2018
(Monday)
In both Chaitra and Vasant Navratri, all nine days are dedicated to the worship of the nine forms
of Maa Shakti with the elaborate customs and rituals. Chaitra Navratri is also known as ‘Vasant
Navratri’ and is rooted in the legend of prince Sudarsana, who emerged victorious in war with
the blessings of Maa Shakti and performed ‘havan’ in her honour during Vasanta Navratri. Sri
Ram and Lakshman, during their ordeal to save Mata Sita from her captivity, performed a simiar
'havan' and emerged victorious in their task. Both Chaitra Navratri and Sharad Navratri are
dedicated to nine forms of Maa Shakti - Durga, Bhadrakali, Jagadamba, Annapurna,
Sarvamangala, Bhairavi, Chandika, Lalita, Bhavani and Mookambika and honour the nine forms
of Maa Durga. During Sharad Navratri, VijayaDashmi is celebrated to mark Shri Rama’s victory
over Ravana, creating an exhilarating mood.
The devotees sincerely worship the nine incarnations of Goddess Durga for nine days to
overcome the effect of negative forces through her blessings and protection. Each day has its
own significance as it is dedicated to one of her forms: Brahmacharini, Chandraghanta,
Kushmanda, Skandamata, Katyayani, Kaalratri, Mahagauri and Siddhidatri. Devotees observe
fasting, chant mantras, sing hymns, recite chapters from Markandeya Purana and sing devotional
songs during Navratri to be blessed with prosperity, health and wisdom in their life. While
fasting and praying is a strong practice, it is believed abstinence from alcoholic drinks, grains,
wheat and onion help seekers to be better able to imbibe the traits that Maa Durga in her different
forms represent. 'Jaagran' and 'Mata ki Chowki' are an integral part of the tradition to invoke the
goddess name and to be in harmony with the divine energy of Maa Durga.
Navratri Recipes - Navratri festival is as much about fasting as about maintaining a strict
vegetarian diet. However, over time, the ritual of breaking the fast with a meal has taken a new
turn. While milk and milk products and fruits are consumed throughout the nine day fasting
period, wheat and vegetables form the staple of Navratri food. Navratri cuisine has evolved to
include a great variety of dishes which are known for their appetizing taste as for their 'sattvik'
quality. Most people who observe fast during Navratri stick to a regimen of one meal a day.
These Navratri recipes are prepared with only pure ingredients such as rock salt, root vegetables
like potatoes and colocasia or 'arbi'. The 'vrat ka khana' during Navratri comprises delectable
snacks like mathis and fries as well as sumptuous curries.
While spices such as red chillies, cumin and turmeric powder are allowed, most of these dishes
are delicately spiced. It is a common practice to use 'sendha namak' (rock salt) as common salt
cannot be used. Some of the most popular Navratri recipes are 'Sabudana khichdi,' 'Sabudana
Vada', 'Singhaade ke Pakode', 'Singhaade ka Halwa', 'Kuttu ki Puri', 'kuttu Pakoda', 'Fried Arbi',
'Potato Fries, 'Kacche kele ke Kofte' and 'Coconut laddoos'.
Recipes for Navratri

The recipes prepared during Navratri are noted equally for their delightful taste and their
nutritive value. Some delightful Navratri recipes that are easy to whip up include:
Singhare Ka Halwa/ Burfee

'Singhare ka atta' is a versatile ingredient that lends itself to several Navratri food preparations
such as puris, pakoda, matthi and burfee. Singhare Ka Halwa is an extremely popular sweet dish
garnished with dry fruits.
Kuttu Ki Puri
A staple in a Navratri 'thali' and is complemented by curd or boondi raita.
Sabudana Vada
This is a crunchy snack prepared with tapioca pearls and potatoes. 'Sabudana vada' is a great
option as a filling snack during Navratri fast.
Kele Ke Kofte
This is a popular dry preparation made with balls made of raw bananas.
Sabudana Khichdi
A tasty quick-to-prepare recipe made with boiled tapioca and potatoes, it is enjoyed even by
those not observing the fast.
Kale Chane
Also served as 'prasad', kale channe is a dry spicy preparation which can be had singly or with
puris.
Lauki Ki Sabzi
This vegetable dish is prepared using the goodness of gourd which keeps the body cool.
Kele Ki Sabzi
This is a slightly tangy preparation prepared using lemon and green chillies.
Arbi Ki Kadhi
A simple curry recipe that is perfect for a healthy meal for those observing Navratri fast.
Samvat Ke Chawal
Samvat is a type of rice fried in ghee.
Makhane Ki Kheer
This is a mouth-watering sweet dish made with makhana (foxnuts) and dry fruits.
Swang Ke Chawal Ki Kheer

This is a sweet dish that has 'swang', a type of rice as the main ingredient.
Raita
A great accompaniment, dahi raita is made with curd.
Dal Stuffed Puri

This is a puri made with stuffing of dal, which makes it very filling as a Navratri meal.
Besides the above, there are a multitude of recipes churned out in households where Navratri is
observed every year. Some major Indian desserts such as 'payesh', 'sweet potato pudding' and
'lauki ki kheer' are regularly prepared during the nine days of fasting. Special homemade recipes
for healthy drinks include 'thandai', 'badam milk', 'sweet lassi' and fruit juice concoctions.
Preparation of the given Menu -
Aloo Chat
Paneer Subzi
Sitaphal Curry
Kuttu ki Puri
Samma ke chawal
Fruit Salad
Saboodana Kheer
Self Assessment
the test.
Question 1
Why do people take special meal during Navratra?
Question 2
What do you mean by Fasting and suggest a fasting menu.
Question 3.
Please write down the method of preparations of the given navratra dishes, in your own
language.
1. Aloo Chat
2. Paneer Subzi
3. Sitaphal Curry
4. Kuttu ki Puri
5. Samma ke chawal
6. Fruit Salad
7. Saboodana Kheer

Module BHCT 252 Food Production Sem IV

Încărcat de

Informații document

Titlu original

Drepturi de autor

Formate disponibile

Partajați acest document

Partajați sau inserați document

Opțiuni de partajare

Vi se pare util acest document?

Este necorespunzător acest conținut?

Drepturi de autor:

Formate disponibile

Module BHCT 252 Food Production Sem IV

Încărcat de

Drepturi de autor:

Formate disponibile

BHCT 252

Food Production Module

Region and Cuisine Menu

2 South/Tamil Nadu Rasam

It is traditionally, small pieces of chicken, usually boneless,marinated in curd and spices,

The literal meaning of tikka in Panjabi is "bits, pieces"

Mutton delicies cooked in palak gravy served with dash of cream.

For Mrug Makhni –

Prashad – Jiggs Karla

What are the features and characteristics of Punjabi Cuisine?

How do you make Makhni Gravy?

Tamil Nadu Cuisine

Koozh - Porridge, also called Kanji (rice congee)

Sevai or Idiyappam, rice noodles made out of steamed rice cakes

Arisi paruppu, rice cooked with dhal.

Rasam, lentil soup with pepper, coriander and cumin seeds

Sweet and Savories.

What are the features and characteristics of Tamil Nadu Cuisine?

How do you make Chicken Chettinad?

History and influences

Ingredients and spices used

For the onion filling

Ingredients and Spices used

It is a colourful blend, consisting of five flavourful whole spices in equal proportions.

Nolen Gurer Payesh

Prashad – Jiggs Karla

What are the features and characteristics of this Cuisine?

How do you make Kalia Gravy?

Kebabs (Tandoor Section)

The Tandoor Section

Making Slab (Patti) of the clay

Making circular base of the tandoor

Crafting the mouth

The tandoor is now complete.

 Conventional Charcoal Tandoor

Conventional Charcoal Tandoor

Bread seekhs ( Naan/Roti Pair) / Jodi

Basting tray and Basting brush

What is kebab? What is meaning of Kebabs/Kababs?

Indian origin, their variations and developments

Mughals – Awadhi Nawabs – Hydrabadi Nizams

Characteristics features of kebabs-

 Dry preparations (not cooked – in or served-with curry, gravy or sauce)

Murg Tikka (Red M)

Prashad – Jiggs Karla

Make a list of the sweet dishes of West Bengal.

What are the steps in making Tandoor?

What are different types of Kebabs?

Biryani and Pulao

Difference between Biryani and Pulao

Rice Rice is cooked ¾ Rice is sauteed with other

Richness Biryani is very rich Pulao is comparatively

Cooking technique It is cooked by DumPukt It is sauteed then cooked by

Aroma and Nutrition Biryani is more aromatic It is comparatively less

Kacche Gosht ki Biryani

Large green chilies 100 gm

What are the features and characteristics of a good biryani.

What are the differences between Biryani and Pulao?

Finishing the gravy

Garnishing the gravy

Whole Garam Masala:

Green Gravy/Palak Gravy

What are the features uses of Various Gravies.