Cook Precis

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INDIAN
CUISINE
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STARTERS
(VEG)
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PANEER CAPSICUM PAKORA
INGREDIENTS QUANTITY
Cottage Cheese
250 Gm
(Paneer)
Capsicum 2 medium size
Fresh Coriander leaves 1 medium bunch
Fresh Mint leaves 1 medium bunch
Green Chillies 3-4 Nos
Lemon juices 1 Tbsp
Salt To taste
Oil To deep fry
For the Batter
Method of preparation Ginger ½ Inch pc
1. Paneer ko 1 inch size square mein cut Garlic 6 Cloves
karo. Capsicum ko dho kar aadhe mein kat Green Chillies 2 Nos
kar beech ka bhag neekalo aur 1 inch square Gm Flour (Besan) 3 Tbsp
mein kato. Baking powder ½ Tsp
2. Hara dhania, pudina, hara mirch, Turmeric powder ¼ Tsp
ginger aur garlic ko dho kar, chilkar, fine chop Red Chillies (Crushed) 1 Tsp
karo aur mix karke fine paste taiyar karo, Salt To tatste
Lemon juice aur salt milao. Lemon juice 1 Tbsp
Oil 1 Tbsp
3. Ginger, garlic aur do green chilli ko
alag se grind karo, batter ke liye. To Serve
Chat Masala 2 Tsp
4. Ek bowl mein besan, coinstarch, Red Chilli powder 1 Tsp
baking powder, turmeric powder, crushed red
chillies, green chillies-ginger-garlic paste aur namak ko mix karo, Lemon juice, oil aur thoda
pani dal kar gaada batter taiyar karo.
5. Green Chilly ko paneer mein lagao aur capsicum ke cut pcs ko paneer ke dono side
mein chipkao.
6. Ek kadai mein oil ko garam karo paneer ke pcs ko batter mein dip karke fry karo
golden hone tak.
7. Paneer ko half mein cut karo, chat masala aur red chilly powder sprinkle karke garam
serve karo.
PANEER PEPPER STICK
Paneer 200 gm
Green Bell Pepper 50 gm
Yellow Bell Pepper 50 gm
Small Pyaz 50 gm
Small Tomato 50 gm
Red Chilli powder 30 gm
Namak 10 gm
Aamchoor powder 15 gm
Garam Masala powder 15 gm
Method of preparation Jeera powder 10 gm
1. Paneer, green pepper, yellow pepper, Tooth Picks Orskewers 20 Nos
pyaz aur tomatar ko aadhe inch ke cubes Olive Oil 100 ml
mein kato. Nimbu juice 15 ml
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2. Sabhi masalo ko ek saath mix karo, aur alag rakho.
3. Ek toothpick mein kram se sabhi sabjiyan aur paneer lagao aur uspar olive oil lagao
taha mix kiya hua masala uske upar sprinkle karo aur oven plate mein rakho.
4. Pre heated oven mein 200oC mein 10 min tak pakao aur nimbu ka juice lagakar
garma garm serve karo.
PANEER TIKKA
Dahi 100 ml
Kashmiri Chili powder 15 gm
Zeera powder 05 gm
Dhaniya powder 10 gm
Garam masala ½ Tsp
Chat masala 10 gm
Aamchur powder 10 gm
Kali Mirch powder 05 gm
Method of preparation Kasoori Methi 05 gm
1. Paneer ko 5 mm thick big dice mein Salt To taste
kaat kar ke alag se rakho. Adrak paste 10 gm
2. Ek bowl mein hung curd, kashmiri Lehsun paste 10 gm
chilli powder, dhaniya powder, zeera Lemon juice 10 ml
powder, garam masala, lehsun paste, lemon Paneer 200 gm
jiuce mila kar pani se marinate kar ke ½ min Butter For basting
rakho.
3. Tandoor rod mein marinate kiya hua paneer aur pyaz, shimla mirch laga kar tandoor
mein pakao.
4. Green chatney ke saath serve karo.
PANEER TAASH KABAB
Cottage Cheese (Paneer) 400 gm
Onions 2 med sized
Tomatoes 2 med sized
Mint Chatney 8 Tbsp
Cheese Slices 8 Nos
Fresh Cream 5-6 Tbsp
Cheese(grated) 1 Cup
Papper Corns ½ Tsp
For Marinade
Method of preparation Yogurt (hung) curd 1/3 Tsp
Red chilli powder 2 Tsp
1. Paneer ko 2 inch x 2 inch size mein 7
Coriander powder 1 Tsp
slices ko cut kato. Onion ko cheel kar dhokar
Cumin powder 1 Tsp
roundels mein cut karo. Tomatoes ko dho
kar roundels mein cut karo. Pepper corns ko Ginger 1 Inch piece
roast karke crush karo. Ginger-garlic ko saaf Garlic 4 Cloves
karke, dhokar fine paste banao. Garam masala powder 1 Tsp
Mustard oil 2 Tbsp
2. Marinade ke sabhi ingredients ko mix Chaat masala and salt To taste
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karke paneer ke slices ke upper acchhi tarah lagao aur 10 minutes tak ise rakho.
3. Oven ko chalu (on) karo 150oC heat mein set karo.
4. Mint chatney ko paneer slices ke upper barabar spread karo.
5. Onion aur tomatoes ke roundels ko pratek paneer slices ke uppar lagao, cheese
slices se cover karo.
6. Ek paneer slices ke upper aur ek paneer slices ko lagao, aur layers banao.
7. Fresh cream, grated cheese & crushed pepper corns ko mix karke paste taiyar karo.
Ise paste ko sab se upper ke layer mein pour karo.
8. Ek cheese slice ko sab se upper lagao aur garam oven mein 1500C temp mein bake
karo 10 minutes tak bake karo.
9. 1 Inch x 1 Inch pcs mein cut karke garam serve karo.
SAUNFIA PANEER TIKKA
Ginger ¼ Inch pc
Garlic 5 Cloves
Oil 2 Tbsp
Gm flour (besan) 2 Tbsp
Turmeric powder ½ Tsp
White Pepper powder 1 Tsp
Salt To taste
Lemon juice 1 Tbsp
Method of preparation Green Cardamon powder ½ Tsp
1. Paneer ko dho kar 1½ inch square aur Luchnowi fennel (saunf) pdr ½ Tsp
½ inch thickness mein cut karo. Saffron (kesar) A few strand
Fresh cream 1 Cup
2. Ginger aur garlic ko cheel kar, dho kar
Butter For basting
paste karo.
Chat Masala 1 ½ Tbsp
3. Oil ko ek pan mein dalkar garam karo, Lemon juice 1 Tbsp
besan ko dalkar pakao, besan se bhuna hua
aroma (kushboo) aane ke bad heat se nikalo, haldi powder ko dalkar mix karo. Basen ko
thanda kar aur ek bowl mein dalo.
4. Ginger garlic paste, white pepper powder, salt, Lemon juice, green cardamom
powder, fennel powder, saffron aur fresh cream ko dalkar achhi tarah beat karo aur batter
taiyar karo.
5. Paneer cubes ko batter mein dalkar, one hours tak marinate karo.
6. Paneer cubes ko seekh (rod) mein lagao, 2 cms ke ek se dusri paneer mein duri
rakho.
7. Ise garam tandoor mein roast karo.
8. Pakne ke bad melted butter se basting (polish) karo golden colour aane tak.
9. Ise oven mein bhi paka sakta hain 200oC temp mein beach-beach mein butter se
basting karo.
10. Nikal kar uppar se chat masala powder aur Lemon juice ko chidko aur chatney ke
sath serve karo.
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NAMAK PARA
Whole Wheat Flour (Atta) ½ Cup
Refined Flour (Maida) ½ Cup
Baking powder ½ Tsp
Ghee ½ Cup
Salt To tatste
Carom Seeds (Ajwain) ½ Tsp
Method of preparation
1. Atta aur Maida ko mix karo, baking
powder bhi dalkar mix karo. Ghee dal kar
aacchi tarah se anguli se masal kar khasta karo.
2. Namak aur ajwain dalo, jarurat ke anusar thanda pani dal kar, shakt goondo. Kuch
samay tak geela kapada se dhak kar rakho.
3. Gunde hue atta ko ½ cm mota, chapatti ke aakar mein belo aur diamond shape aakar
mein cut karo.
4. Oven ko 200oC heat temp mein garam karo. Aur baking tray ko grease karke, refined
flour ko sprinkle karo.
5. Kate hue atta ke pcs ko tray mein laga kar oven mein 15-20 minutes tak bake karo.
6. Garam serve karo ya ise airtight bartan mein thanda hone par store karke rakho.
BATATA CHIWDA
Potatoes 6-7 medium size
Peanut 1/3 Cup
Cashew Nut 1/3 Cup
Black Raisins 2 Tbsps
Red Chillies Whole 4 Nos
Sugar 2 Tsp
2 Tbsp + To deep
Oil
fry
Cumin Powder 2 Tsp
Salt To taste
1. Aloo cheel kar wash karke, grate karo, 4 cup pani mein dalkar rakho.
2. Peanuts ko garam tawa mein roast karo, skin ko nikalo cashewnuts ko bhi roast karo.
Black raisins ko wash karo. Red chillies ke stem ko nikalo, small pcs mein cut karo. Sugar ka
powder taiyar karke alag rakho.
3. Kadai mein 2 tablespoon oil ko garam karo. Chilli pcs ko fry karo. Fry hone par nekal
kar alag rakho, same oil mein raisin ko bhi fry karo, fry hone par nekalkar alag rakho.
4. Ek kadai mein oil ko garam karo alu ko pani se nikalkar, dry cloth mein dalkar sukha
karke deep fry karo. Crisp hone tak fry karo, Nikalkar absorbent paper ke upar dalo.
5. Ek bowl mein fried potatoes, roated peanuts, cashewnuts, black raisins, chillies,
powder sugar, cumin powder aur salt ko dalkar mix karo.
6. Thanda hone par serve kare ya kisi airtight container (barton) mein store karen.
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SEV BATATA PURI
Puris (Papdi) 24 pcs
Potatoes 2 medium sized
Raw Mango 1 small sized
Onions 2 medium sized
Fresh Coriander leaves A few sprig
Salt To taste
Red Chilli powder ¼ tsp
Coriander & Mint Chatney As required
Garlic Chatney As required
Method of preparation Tamarind Chatney As required
Chat Masala As required
1. Potatoes ko cheel kar, dho kar boil Fine Sev As required
karke 1 centimetre cubes chop karo, raw
mango ko cheel kar wash karke thin julienne cut karo, onion ko finely chop karo, coriander
ko bhi saaf karke, dhokar finely chop karo.
2. Puris (papdi) ko ek plate mein arrange karo.
3. Potatoes, raw mango, salt aur red chilli powder ko mix karke ise puris (papdi) ke
upper lagao.
4. Coriander aur mint chatney, garlic chatney, tamarind chatney ko ek ke upper ek karke
papdi ke upper thoda-thoda dalo.
5. Onion aur chat masala ko sprinkle karo.
6. Sev dalkar papdi ko dhak do, coriander leaves se garnish karo aur immediately serve
karo.
CHUNKY MASALA POTATOES
Potatoes 6 large sized
Olive Oil 2 tbsp
Cumin Seeds ½ tsp
Sea Salt To taste
Pepper Corn 6-8 Nos
Red Chilli Flakes 1 tsp
Lemon juice 1 tbsp
1. Potatoes ko cheelkar dho kar, 2
minutes tak 5 cup pani dal kar ise rise boil karo, pani nikalkar, thanda hone par thick wedges
(kinare) mein cut karo.
2. Oven ko chaalu karo 200oC mein set karo. Baking tray mein adha olive oil ko laga kar
grease karo. Cumin Seeds ko halka roast karo ek tawa ke upper.
3. Sea salt, roasted cumin Seeds , pepper corns aur red chilli flakes ko dardara
(coarsely) piso.
4. Potato wedges ko ek bowl mein dalo, uppar se ¾ crushed masala ko sprinkle karo,
bacha hua olive oil ko dalkar spoon se mix karo.
5. Yaha potatoes ko grease kiya hua baking tray ke uppar dalo, oven mein 200 oC temp
mein 15 minutes tak bake karo.
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6. Bacha hua crushed masala ko uppar se sprinkle karo. Lemon juce ko sprinkle karke
garam serve karo.
VEGETABLE KHASTA ROLL
French Beans 7-8 Nos
Carrot 1 medium sized
Green Peas (Shelled) ¼ Cup
¼ medium
Cauliflower
sized
Fresh Button Mushrooms 6 medium sized
Garlic 4 Cloves
Method of preparation Fresh Mint leaves A few sprig
1. Potatoes ko cheel kar dho kar grate Fresh Coriander leaves A few sprig
karo. Tomatoes 2 medium sized
2. Carrot aur French Beans ko cheel kar Cucumbers 2 medium sized
dhokar finely chop karo, Green Peas ko wash 1 Tbsp + to
karke pani ko drain karo, cauliflower ko wash Oil
deep fry
karke florets mein cut karo.
3. Yaha sari sabji ko ek colander Cumin powder 1 Tsp
(strainer) mein rakh kar boiling water ke Salt To tatste
upper steam karo 6-7 minutes tak. Chat Masala 1 Tsp
4. Mushroom ko clean karke wash karo. Corn Starch or Refined
1 Cup
Garlic, green chillies mint aur coriander ko Flour (Maida)
clean karke, wash karke finely chop karo. Yogurt 1 Cup
5. Tomatoes ko wash karke fine chop Roomali Rooti 8 Pcs
karo, onion aur cucumber ko cheel kar finely Black Salt ¼ Tsp
chop karo, yaha sabji ko mix karke ek bowl mein dalkar, dhak kar rakho. Ise sambal kahte
hain.
6. Ek pan mein 1 table spoon oil garam karo, garlic aur mushroom ko dalkar saute karo,
mixed steamed vegetables ko dalkar 2 minutes tak saute karo.
7. Turmeric powder, cumin powder, thora green chillies, mint aur coriander, aur salt ko
dalkar acchi tarah mix karo. Potatoes aur chat masala ko dalkar mix karo. Aag se hatao ek
bowl mein dalkar thanda karo. 8 equal portions mein bhag lagao.
8. Ise 1½ inch long finger like shape mein rolls banao.
9. Corn starch mein thoda pani milakar gaada ghol taiyar karo.
10. Ek kadai mein zarurat ke anusar oil ko garam karo.
11. Vegetables roll ko corn starch ke ghol mein dip karke deep fry karo golden brown
hone tak.
12. Yogurt mein bacha hua green chillies, coriander aur mint leaves dalkar mix karo.
13. 2 vegetables rolls ko ek roomali roti mein rakho upper se thoda yogurt ka mixture
dalo.
14. Sambal ko sprinkle karo, chat masala aur black salt bhi sprinkle karo, ise roll karke
immediately serve karo.
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HARIYALI TIKKI
Potatoes 3-4 medium sized
Green Peas (Shelled) ¾ Cup
Fresh Coriander
A few sprig
leaves
Ginger 1 Inch piece
Chat Masala 1 Tsp
Salt To Taste
Coin Starch 2 Tbsp
Oil To deep fry
Spinach (Palak) 1 medium bunch
1. Potatoes ko dhokar, boil karke, cheel
kar aur grate karo. Green peas ko bhi boil karke mash karo. Spinach ko dho kar, 2 cup
salted boiling water mein dalkar blanch karo, nikal kar pani ko neechood (Squeeze) kar finely
chop karo. Green chilli, ginger aur coriander leaves ko clean karte dho kar finely chop karo.
2. Grated potatoes, mashed peas aur chopped spinach ko mix karo. Green chillies,
coriander leaves, ginger, chat masala, salt aur corn starch ko dalkar achhi tarah mix karo ek
smooth mixture banao. Ise mixture ko 25 equal portion mein divide karo.
3. Har ek ball ko dono hath ke palms ke beech mein rak kar press karo aur tikki ke
shape banao.
4. Ek kadai mein zarurat ke anusar oil ko garam karo, deeply fry karo, crisp hone tak.
Nikalkar absorbent paper ke uppar dalo aur garam serve karo, apni choice ke chatney ke
sath.
MOONG DAL STUFFED ALOO TIKKI
Salt To taste
Green Gm Split (Dhuti
1 Cup
Moong Dal)
Ginger 1 Inch pc
Green Chillies 3 Nos
Fresh Coriander leaves ½ small bunch
Turmeric powder ¼ Tsp
Cumin Seeds 2 Tsp
Method of preparation 1 Tsp + to
Oil
shallow fry
1. Aloo ko wash, boil, cool aur peel karke Asafoetida 9 Pinch
grate karo. Namak mila kar mix karo aur Lemon juice 1 Tsp
smooth knead (gundo) barabar ke equal
Yogurt 1 Cup
portions mein divide karke alag rakho.
Rock Salt ½ Tsp
2. Moong dal ko wash karke pani ko Red Chilly powder ¼ Tsp
drasi karo. Green Chatney As required
3. Green chilli, ginger, coriander leaves Tamarind Chatney As required
ko clean, wash aur finely chg karo.
4. Moong dal mein salt, turmeric powder aur thoda pani dalkar boil karo. (Dal halka sa
pak jana chahiye over boil nahi hona chahiye).
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5. Cumin Seeds ko dry roaste garam tawa mein karo aur fine powder banao.
6. Ek kadai mein 1 table spoon oil ko garam karo, asafetida, ginger, green chillies,
moong dal aur little salt ko dalkar stir fry karo. 2-3 minutes tak, Lemon juice ko dalkar mix
karo, ek plate mein spread karke thanda karo.
7. Coriander leaves bhi dalkar mix karo.
8. Mashed potatoes ko geela palms (Hatacle) mein rak kar beech mein dabakar gadda
banao, dal ko stuff karo aur edges ko beech mein lakar band karo. Achchhi tarah se daba
(press) karke tikki banao.
9. Tawa mein thoda oil ko garam karo, tikki ko shallow fry karo low heat mein crisp hone
tak.
10. Yogurt mein salt, rock salt, roasted cumin powder aur red chilli powder mila kar beat
karo.
11. Tikki ko plate mein lagao, thoda yogurt thoda green chatney aur thoda tamarind
chatney ko uppar se dalkar serve karo.
RAJMA GALOUTI
Red Kidney Beans
2 Cup
(Rajma)
Ginger 1 Inch piece
Garlic 10 Cloves
Fresh Mint leaves A few spring
Cashew Nuts 15 Nos
Sunflower Seed (Chironji) 2 Tsp
Method of preparation Poppy Seeds
1½ Tbsp
1. Rajma ko wash karke 5 cup pani mein (Khuskhus)
overnight bigha kar rakho. Pani ko drain Caraway Seeds
1 Tsp
karke, 5 cup pani dalkar rajma ko soft hone (Shahijeera)
tak cooker mein boil karo, boil hone par pani Black Cardamoms 8 Nos
ko alag karke rakho. Cloves 4 Nos
Green Cardamoms 6 Nos
2. Ginger, garlic, green chillies, mint
Cinnamon 2 Inch pinch
leaves, aur onion ko dhokar finely chop karo,
A generous
onion ko round (rings) mein kato. Saffron
pinch
3. Cashewnut, chironji aur khuskhus ko Kewra Water ½ Tsp
dry roast karke, halka pani dalkar fine paste 2 Tbsp+to
taiyar karo. Khoya/Mawa (Grated)
shallow fry
4. Shahi jeera, black cardamoms, green White Pepper powder 1 Tsp
cardamom, cloves aur cinnamon ko dry roast Salt To taste
karke fine powder taiyar karo. Saffron ko Lemon 1 Nos
kewra water mein bigha kar rakho.
5. Ek pan mein 2 tablespoon ghee ko garam karo. Ginger, garlic aur green chillies dalkar
kucch second tak saute karo.
6. Rajma ko dalkar 3-4 minutes tak pakao. Cashewnut paste dalkar 4-5 minutes tak stir
fry karo. Khoya, white pepper powder aur salt dalkar 4-5 minutes tak stir fry karo.
7. Heat se nikalo, thanda karo, rajma ko mash karke smooth paste banao. (dhyan rahe
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ke rajma paste halka se firm (tight) rahe, firm nahi hone par isse aur pakao ghee dalkar, firm
hone tak).
8. Spices powdered kiya hua upper se sprinkle kare, soaked kiya hua saffron ko bhi
sprinkle kare, salt dalkar taste ko adjust kare.
9. Lemon juice ko dalkar achhi tarah mix kare. Isse mixture ke equal balls banao, halka
se press karo. Frying pan mein ghee ko garam karke tikkis ko shallow fry karo. Halka se
dono sides par colour aane tak.
10. Mint leaves aur onions rings se garnish karo, aapne choice ke chatney ke sath serve
karo.
BOMBAY PAV BHAJEE
Tomatoes 4 medium sized
Onion 2 medium sized
Cauliflower ¼ small sized
Fresh Coriander leaves ¼ medium bunch
Ginger 1 Inch pc
Garlic 8-10 Cloves
Method of preparation Capsicum 1 medium sized
Lemon 2 Nos
1. Potatoes ko dhokar, boil karke, cheel
Salt To taste
kar grate karo. Onion aur tomatoes ko wash
Pav Bhajee masala 1 ½ Tbsp
karke finely chop karo. Green peas ko dho
Oil 3 Tbsp
kar salted water mein boil karo. Soft hone
Butter 3 Tbsp
tak, pani ko drain karke mash karo.
Pav 8 Nos
2. Cauliflower ko florte mein cut karo,
wash karke grate karo. Ginger-Garlic ko wash karke paste taiyar karo. Green chillies,
coriander leaves ko finely chop karo. Capsicum ko half cut karke seedless karke finely chop
karo. Lemon ko dhokar wedges cut karo.
3. Ek pan mein oil ko garam karo ¾ onion ko dalkar light brown saute karo. Green
chillies, ginger-garlic paste dalkar stir fry half minute tak karo.
4. Adha bhag tomatoes ke dalkar medium heat par 3-4 minutes tak pakao, stirring
continuously.
5. Capsicum, peas, cauliflower, potatoes aur 1 cup pani ko dalkar boil karo. Boil hone
par simmer karo 10 minutes tak, spoon se vegetable ko press karte raho bigh-bigh mein
jisse vegetables pura mashed hojaye.
6. Pav bhajee masala, salt aur bacha hua tomatoes ko dalkar medium heat mein 2
minutes tak mix karte hue pakao.
7. Ek tawa par adha butter ko garam karo, pav ko horizontally beech se do (2) bhag
mein slice banao tawa mein butter mein half minute tak fry karo, pav crisp aur light brown
hone tak.
8. Chopped coriander leaves aur butter se garnish karke garam serve karo. Chopped
onions aur lemon wedges ke sath mein serve karo.
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STARTERS
(NON-VEG)
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FISH FINGER
Fish Fillet 500 gm
Egg White 5 Nos
Vinegar 5 ml
Corn Flour 30 gm
Mustard powder 50 gm
Garlic paste 25 gm
Salt To taste
White Pepper powder 5 gm
Bread Crumb 30 gm
Method of preparation Oil Deep fry
1. Fish fillet ko finger shape mein cut kar ke vinegar mustard paste, garlic, salt se
marinate karo aur ½ ghante ke liye alag rakho.
2. Ek bowl mein egg white, dusare mein cornflour or tisre mein bread crumb rakho, or
alag rakho.
3. Ek kadai mein oil garam karo.
4. Fish finger ek ek karke pehali egg white mein fir cornflour mein last mein bread crumb
mein dip karo aur garam oil mein deep fry karo.
5. Pakne par tarter sauce ke sath service dish mein serve karo.
PATRANI MACHI
Fish 800 gm
Vinegar 50 ml
Oil 30 ml
Lemon 3 Nos
Banana leaves For wrap
Dahi 150 gm
Nariyal 1 No
Hara Dhaniya ½ Bunch
Hari Mirch 30 gm
Method of preparation Lehsun 20 gm
Lal Mirch powder 10 gm
1. Sabse pahle machli ko vinegar ki Saboot Dhaniya 5 gm
sahayata saaf karo. Jeera 5 gm
2. Usko nimboo ka juice, namak, lal
mirch powder ke sath marinate karke alag rakho.
3. Jeera sabot dhaniya, lehsun, hari mirch aur nariyal milakar chatney taiyar karo aur
alag rakho.
4. Ab ek banana ke patte mein tel lagao aur marinate kiya hua machli ka piece ko us par
rakho.
5. Taiyar chatney ko uspar dalo aur patte ko band karo.
6. Ab isko steam ke dwara pakao.
7. Pakne par garma garam serve karo.
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GAULATI KABAB
Meat (Mutton) Keema 500 gm
Raw Papaya (Kacha Papita) 50 gm
Ginger (Adrak) paste 25 gm
Garlic (Lehsun) paste 20 gm
Black Cardamom (Badi
05 gm
Elaichi)
Poppey Seed (Khus Khus) 20 gm
Black Pepper (Kali Mirch) 05 gm
Cinamon (Dalchini) 05 gm
Mace (Javetri) 02 gm
Green Cardamom (Choti
1. Ek kadai mein kali mirch, badi elaichi, Elaichi) 05 gm
dalchini, javetri, khus khus, choti elaichi aur Kashmiri Red Chilli powder 10 gm
jaiphal ko dal ke sukha roast karo. Thoda Nutmeg (Jaiphal) 02 gm
thanda hone ke bad mixcy mein dalkar sukha Green Coriander (Hara
piso aur masala powder taiyar karo. 10 gm
Dhania) Barik Kata hua
2. Ek parat mein mutton ka keema dalo. Green Chilli (Hari Mirch)
10 gm
usmein adrak lehsun ka paste, kashmiri lal Barik Kata Hua
mirch powder, roast kiya hua masala powder, Gm Flour (Besan) 30 gm
nimbu ka ras, besan, namak, anda, hara Egg (Anda) 01 Nos
dhania, hari mirchi aur kacha papita ka paste Lemon (Nimbu) 10 ml
achi tarah se milao aur 1 ghanta tak rakho. Salt (Namak) 10 gm
Achi tarah masalo. Refined oil (Tel) 500 ml
3. 20 se 30 gm ka mixture lo aur chapta Mint Chatney 100 gm
akar mein banao. Garam tel mein deep fry karo. (aap ise shallow fry bhi kar sakte hai)
4. Ek serving dish mein nikale aur hara chatney ke sath serve karo.
KEEMA POTLI
Refined Flour 1 Cup
Semolina 2 Tsp
Salt To taste
Ghee ¼ Cup
Green Chili 3 Nos
Ginger 2 Inch piece
2 Tsp + To deep
Oil
fry
Cumin Seed 1 Tsp
Method of preparation Minced Mutton (Keema) 400 gm
Red Chili powder 1 Tsp
1. Maida, semolina salt aur ghee ko Coriander powder 1 Tsp
warm water mila kar aachi tarah stiff
Yogurt ¾ Cup
ghumalo. Ise dhak kar 30 minutes tak rakho.
Garam Masala powder 1 Tsp
20 barabar ke balls banao.
Fresh Coriander leaves A few spring
2. Green chilies ginger aur coriander
leaves ko wash karke chop karo.
3. Ek kadai mein 2 tablespoons oil bhi garam karo crackle hone par kheema ko dalkar
saute karo half cooked hone tak. Jarurat padnae par thoda pani dalo.
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4. Ginger green chilies powder coriander powder cumin powder aur salt ko dalkar mix
karo. Ise dhak kar low heat mein 15 minute tak pakao. Yogurt ko dalkar high heat mein 10
minutes tak pakao, aachi tarah milate raho kheema pak jane aur dry hone tak pakao.
5. Garam masala powder aur coriander leaves ko dal kar mix karo. Thanda karke rakho.
6. Goonda atta balls ko baeloo (3 inch diameter). Kitchen ko puri ke beech mein rakho,
thanda pani edges mein lagao aur potli ke tarah seal karo.
7. Ek kadai mein jarurat ke anusar oil ko garam karo potli ko deep fry karo golden brown
hone tak.
8. Garam serve karo aap ke choice chatney ke saath.
PATTHER KABAB
Mutton (Boneless) 800 gm
For Marinade
Ginger 2 Inch pcs
Garlic 10 Cloves
Green Chilies 5 Nos
Raw Papaya 3 Inch pcs
2 medium
Onions
size
4 Tsp + To
Oil
deep fry
Yogurt 2 Tsp
Pepper powder 1 Tsp
Green Cardamom pdr 1 Tsp
Garam Masala pdr 1 Tsp
Malt Vinegar 1 Tsp
Salt To taste
Oil or Ghee For basting
1. Clean, wash karke mutton ko dry karo, 1 inch into 1½ inch size mein cut karo. Steak
hammer ya knife ke blunt side se mutton ko pound (kuto), half centimeter thickness hona tak.
2. Ginger, garlic green chili aur raw papaya ko chhel kar, dho kar fine paste tayaar karo.
3. Onion ko slice karo, ek kadai mein oil ko garam karo onions ko deep fry karo brown
hone tak, nikal kar drain karke thanda karo aur fine paste yogurt dalkar taiyar karo.
4. Ginger, garlic green chilies, papaya paste, browned onion paste, pepper powder
green cardamom powder, garam masala powder, malt vinegar and four tablespoons oil yaha
saab ko aachi tarah mix karke, mutton mein laga kar 3-4 hours ke liye ho sake to refrigerator
mein ya bahar dhak kar rakho.
Patther ke upper pakane ke liye
5. Ek flat piece rough granite ya kadappa stone gis ka size 1½ feet length into one feet
breadth into two inch thickness hoo.
6. Stone ko wash karke, dono sides par cent (bricks) ko lga kar, stone slab ko is eke
upper rakho. Dhyan rahe ke yeh sahi balanced hona chahiye.
7. Granite ka neeche garam charcoal ko rakho, aur granite ko garam karo, aachi tarah
garam hone par oil ko dalo, thoda namak ko sprinkle karo aur saaf kapada se aachi tarah
pooch. Yaha ab use ke lea ready hai.
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8. Thoda oil ya ghee ko dal kar garm karo marinated mutton ko dalo, aachi tarah pakao
beach beach mein basting lil sae karo, jab mutton pak jane par neekalo.
9. Serve hot, tandoori rotis aur kachumber salad ke saath.
SHAMI KABAB
Keema Mutton (Meat) 250 gm
Eggs (Anda) 01 Nos
Pyaz 50 gm
Hari Mirch 10 gm
Chana Dal 50 gm
Lehsun 10 gm
Jeera powder 05 gm
Cardamom 01 gm
Dal Chini 01 gm
Method of preparation Adrak 10 gm
Kali Mirch 10 gm
1. Keema meat ko jarurat ke anusar
Hara Dhaniya 05 gm
paani, channa, dal, sabut aur garam masala
R/Oil To fry
dalkar boil kar ke dubara keema karke alag
Tej Patta 02 gm
se rakho.
2. Pyaz, green chilli, adrak, hara dhaniya Lemon juice 10 ml
ko saaf kar ke barik kat karke alag se rakho
aur keema kiya hua meat aur chana dal, andekha sa bagh chat masala garam masala
namak hara masala mila kar ke barabar se tikki bana kar ke rakho.
3. Ek kadai mein tel garam karo aur garam tel mein golden brown deep fry karke mint
chatney ke saath serve karo.
JUNGLI CHICKEN
Chicken Breast (Bone
1 Nos
Less)
Bread 8 Slices
Green Chili 2 Nos
Cabbage ¼ small sized
Lettuce ½ Bunch
Mayonnaise ¼ Cup
Salt To taste
White Pepper powder ¼ Tsp
1. Capsicum ko wash karke seed less Cheese (Grated) ½ Cup
karke chap karo. Green chilies aur onions ko Butter 4 Tsp
saaf karke dho kar chop karo, cabbage ko
wash karke grate karo.
2. Chicken ko wash karke clean karke thoda pani dalkar boil karo chicken pak jana par
neekalo, aur thanda karo. Small Pcs cut karo, lettuce leaves ko wash karke, pani ko jhad kar
roughly shred karo.
3. Chicken aur sabhi vegetables (except lettuce) ko mayonnaise mein dalkar mix karo.
Chapped green chilies, salt, pepper powder aur grated cheese ko dalkar mix karo.
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4. Bread slices mein butter lagao, taiyar kiya hua chicken lettuce ko 4 equal portions
mein divide karo. Shredded lettuce ko 4 buttered bread slices mein lagao. Chicken aur
vegetables ko barabar se bread slice ke upper lagao bacha hua lettuce ko upper dalo,
dusare bread slices ko uppar laga kar cover karo.
5. Halka sa sandwich ko press karo edges ko trim karo, sharp knife ke sahare se,
diagonally cut karo, serving karne se pahale.
CHICKEN ACHARI TIKKA
Bone Less Chicken 400 gm
Ginger Garlic Paste 01 Tsp
Kashmiri Mirchi powder 02 Tsp
Lemon juice ½ Tsp
Achar Masala 20 gm
Vinegar 01 Tsp
Mustard Oil 25 gm
Salt To taste
Rai, Methi, Zeera, Kalauji,
Kali Mirch, Saunt, Hing 01 Tsp
powder
1. Chicken ko saf karke 1 inch square
cutting kat kar rakho.
2. Ek bartan mein ginger garlic paste, kashmiri chilli pdr, Lemon juice, achar masala,
vineger, mustard oil aur namak dal kar achi tarah se milao, ussi ke ander chicken piece
dakar achi tarah se milao aur kam se kam 3 ghanta tak rakho.
3. Tandoor garam karo, merination kiya hua chicken ki tandoor rod mein lagao.
4. Aur tandoor mein rakh kar mustard oil se polish karke achi tarah se pakao.
5. Paka hua tikka plate mein dalo.
6. Usper achar masala ka chidkao karo aur ring cutting pyaz se garnish kar serve karo.
HONEY CHICKEN TIKKA
Chicken, Boneless 1.5” ke
400 gm
Tukde mei Kata Hua
Hang Curd (Gadha Dahi) 100 gm
Kashmiri Chilli Powder 20 gm
Ginger (Adrak) Paste 15 gm
Garlic (Lehsun) Paste 15 gm
Kasoori Methi Powder 02 gm
Garam Masala Powder 10 gm
Honey (Sehed) 100 ml
Method of preparation Salt (Namak) 10 gm
Lemon (Nimbu) ka Ras 10 ml
1. Ek bartan mein dahi, kashmiri lal mirch Onion (Pyaz) Ring Cutting 50 gm
powder, adrak, lehsun, kasoori methi powder, Butter 50 ml
garam masala powder, adha sehed, namak, Chat Masala 10 gm
nimbu ka ras aur adha pighla hua butter ache
se milao.
2. Chicken ke tukdo ko dalo aur 2 se 3 ghante tak marinate karo.
3. Marinate kiye hue chicken ko tandoor rod mein lagao aur pehle se garam tandoor
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mein rakh ke 3 hissa pakne tak pakao.
4. Bahar nikalo butter polish karo. Puri tarah pakne tak pakao.
3. Upar se chat masala chidko, shahed dalo. Ring cutting pyaz ke sath garam garam
khane mein serve karo.
CHICKEN MALAI TIKKA
Bone less Chicken 400 gm
Fresh Cream 50 ml
Curd (Dahi) Gadha 50 ml
Green Chilli (Hari Mirch) paste 05 gm
Salt (Namak) 05 gm
Cashew Nut (Kaju) paste 15 gm
Method of preparation Dry Fenugreek (Kasoori Methi)
03 gm
powder
1. Chicken ko saaf karke 2 se 2.5 inch ke Lemon (Nimbu) ka ras 05 ml
tukde mein kato. White Pepper 05 gm
2. Dusare bowl mein adrak, lehsun Onion Ring kata hua 50 gm
paste, garam masala, namak, kasuri methi Chat Masala 05 gm
powder, kaju paste, nimbu ka ras, white
pepper powder, hari mirch paste aur gadha dahi ko dalke gadha ghol taiyar karo.
3. Chicken ko dalke 3 se 4 ghante ke liye marination karo.
4. Marinate kiya hua chicken ko seekh (tandoor rod) mein lagao.
5. Garam tandoor mein seekh ko pakao, beech beech mein butter ka polish kare.
6. Tandoor se bahar nikale.
7. Chat masala chidke aur ring cutting pyaz se sajake serve kare
CHICKEN 65
Chicken 400 gm
Maida 50 gm
Corn Floor 70 gm
Adrak paste 25 gm
Kasmiri Mirch 20 gm
Vinegar 5 ml
Garam Masala 5 gm
Lemon 1 Nos
Egg White 2 Nos
Method of preparation Kari Patta 10 gm
R/Oil To fry
1. Chicken ko saaf karke 2 - 2 ½ inch ke Namak To taste
size mein kato.
2. Ek bartan mein maida cornflour, namak, kashmiri mirch, powder, adrak paste vineger,
garam masala pdr, aur egg white dalkar marination karo.
3. Fir is mein kata hua chicken ko dalkar 3-4 ghanta tak rakho.
4. 3-4 ghanta tak rakha hua chicken ko garam tel mein deep fry karo.
5. Golden fry hone par fry kiya hua chicken ko kari patta se garnishing kar ke garma
garam serve karo.
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CHICKEN KABAB
Chicken bone less 400 gm
Bhuna Chana 80 gm
Adrak 20 gm
Lehsun 20 gm
Tel To fry
Anda 2 Nos
Hari Mirch 5 gm
Hara Daniya 5 gm
Jeera powder 5 gm
Method of preparation Laung 2 gm
Badi Elai Hi 2 gm
1. Adrak, lehsun, hari mirch aur pyaz ko Dal Chini 2 gm
bareek kato. Namak To taste
2. Chicken bone less, badi elaichi, adrak, Pyaz 80 gm
pyaz aur kali mirch ko ek patile mein paani Kali Mirch 2 gm
dalkar pakao.
3. Chicken pakne par chule se uttar kar thanda hone ke baad keema karen.
4. Jeera, laung, dalchini, elaichi ke beej ko garam tawa par roast karke powder banaye.
5. Ek khule bartan mein keema, hara masala powder, bhuna chana ko peeskar, namak
aur ande todkar milao.
6. 10 se 15 garam ki goli banakar haath se chapta kare aur garam tel mein golden
brown hone tak fry kare.
7. Pudina chatney ke saath khane mein serve karo.
TANDOORI CHICKEN
Chicken 400 gm
Dahi 100 gm
Adrak 20 gm
Lahsun 30 gm
Lal Mirch 05 gm
Jeera 05 gm
Badi Elaichi 02 gm
Dal Chinni Laung 02 gm
Kali Mirch 02 gm
Method of preparation Kashmiri Mirch 05 gm
Papita (Hara) 25 gm
1. Sabut chiken ko acchi prakar se
Hari Mirch 10 gm
dhokar lambai mein do hisso mein kato.
Hara Dhaniya 10 gm
Chicken par chaku se chote-chote chire
Nimbu 01 Nos
lagakar namak tatha lal mirch powder lagao.
Pyaz 50 gm
2. Massalo ka powder taiyar karo. Refined Oil/Makhan 50 gm
3. Adrak, lehsun tatha kache papite ka Namak To taste
paste banao.
4. Ek bartan mein dahi ko pheto. Ismein masala powder, paste masala, namak aur thodi
matra mein nimbu ka ras milao.Taiyar ghol mein chicken ko 2-3 ghante dibokar rakho.
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5. Tandoor ko madhyam garam karo. Seekh mein lagakar chicken charo taraf se pakao.
Tandoor mein chicken pakate samay makhan ki polish karte rahe.
6. Pyaz ke laache kato. Nimbu ka slice tatha hari mirch ko mince ya lambai mein kato.
7. Taiyar chicken ko sabut ya katkar pyaz aur hari chutni ke sath serve karo.
NON VEG KATHI ROLL
Chicken Chopped 200 gm
Slice Pyaz 50 gm
Chopped Ginger & Garlic 10 gm
Mince Green Coriander 10 gm
Garam Masala powder ½ Tsp
Kashmiri Chilli powder 01 Tsp
Butter 25 gm
Salt To taste
Green Chatney 25 gm
Tamato Sauce 20 gm
Maida 100 gm
1. Atta aur maida ko chan kar ek bartan Atta 100 gm
mein dalo uske ander 5 ml refined oil, swad Green Chilli Chopped 05 Nos
bhar namak dal kar achi tarah se milao aur Lemon juice ½ Tsp
jarurat ke anusar maida ko gund kar gila Napkin Paper 08 Nos
kapada se dhak kar rakho. Tooth Pick 08 Nos
2. Ek kadai mein oil garam karo uske
ander slice pyaz, ginger, garlic, green chilli, dal kar thori der bhuno.
3. Uske ander kashmiri chilli pdr, chicken dal kar thori dher bonechicken ko achchi tarah
pakao.
4. Ussi ke ander garam masala pdr, Lemon juice milao aur chulha se utaro, 3 inch
diastan mein rumali roti taiyar karo.
5. Ek roti ke uper butter, tomato sauce aur hara chatney lagao. uske upper taiyar kiya
hua chicken lagao aur roll karo.
6. Usi roll ko napkin paper mein roll karo aur beech mein tooth pick lga kar serve karo.
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SOUPS
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TAMATOR KA SHORBA
Tamator 10 medium sized
Ginger 1 Inch pc
Garlic 4 Cloves
Red Chillies (Fresh) 4 Nos
Curry leaves 8 Nos
Coriander Seeds 2 Tbp
Salt To taste
Oil 1 Tbp
Method of preparation Cumin Seeds ½ Tsp
Mustard Seeds ½ Tsp
1. Tamator ko dho kar half cut karo,
ginger, garlic aur fresh red chillies ko chop karo, curry leaves ko wash karo, coriander Seeds
ko roast karo.
2. Ek pan mein 4½ cup pani dalo, tamator, ginger, coriander Seeds , haldi powder aur
adha curry leaves ko dalkar boil karo, heat ko kam karo aur ½ hour tak pakao aur chhano
(strain).
3. Dubara ise garam karo, namak taste anusar dalo, 15 minutes tak halki aag mein
simmer karo.
4. Ek pan mein oil ko garam karo, cumin seed aur mustard seed ko dalo, crackle hone
par garlic aur fresh red chilli aur curry leaves ko dalo.
5. Ek minute ke liye tayari karo, ise simmering shorba mein dalkar, mix karo aur garam
serve karo.
PALAK SHORBA
2 medium
Spinach (Palak)
bunches
Ginger 3 One inch pcs
Garlic 5 Cloves
Butter 2 Tbsp
Black Cardamoms 3-4 Nos
Cloves 2 Nos
Cinnamon 1 Inch stick
Method of preparation Refined Flour (Maida) 2 Tbsp
Pepper Corn 4-5 Nos
1. Spinach ko saaf karke running water
Bay Leaves 4 Nos
ke niche achchhi tarah wash karo.
Salt To taste
2. Boiling hot water mein spinach ko 2-3 White Pepper powder ¼ Tsp
minute tak blanch karo, pani ko drain karke Roasted Cumin powder 1 Tsp
palak ko thanda water mein refresh karke
mixer mein puree taiyar karo.
3. Ginger, garlic aur onion ko finely chop karo. Butter ko ek deep pan main garam karo,
black cardamoms, cloves cinnamon, refined flour ko dalkar 2-3 minute 24a ri karo.
4. Ginger, garlic, onion ko dalkar 5 minute tak tayari karo.
5. Peppercorn, bay leaves, salt, white pepper powder, roasted cumin powder aur 5 cup
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pani ko dalo, achchhi tarah mix karo, 10 minute tak simmer karo, bich – bich mein stir karo.
6. Stock ko strain karo, spinach puree ko stock mein dalkar achchhi tarah mix karo.
7. 4-5 minutes tak paka kar rise garam serve karo.
BADAM SHORBA
Badam 60 gm
Doodh 200 ml
Makhan 30 gm
Maida 30 gm
Hot Water 200 ml
Namak To taste
Safed Mirch pdr 10 gm
Garam Masala 10 gm
Chini 10 gm
Method of preparation Almond Doodh paste 100 gm
1. Sabse pahale badam ko garam pani mein aadhe ghante ke liye bhiga kar rakho aur
uski skin utarkar 7-8 badam slice karo aur baki ka dhodh ki sahayata se paste taiyar karo.
2. Ab ek sauce pan mein makhan dalkar garm karo or usmein maida dalo aur halka
bhun.
3. Ab ismein ek cup garam doodh dal aur lagatar milao jisse lumps na pade.
4. Pahle se taiyar kiya hua badam aur dhoodh ka paste dalo aur ache se milao.
5. Mixture mein ab thoda garam pani milao 5 se 6 min tak ubalo.
6. Jarurat anusar namak safed mirch pdr, garam masala aur chini milao aur kuch der
pakao.
7. Slice kiye hue badam se garnish kar garma garm serve karo.
KHUMB SHORBA
Mushroom 200 gm
Makhan 5 gm
Maida 10 gm
Doodh 100 ml
Veg Stock 600 ml
Kalimirch powder 05 gm
Namak 03 gm
Cream 25 ml
1. Mushroom ko khule pani mein dhulai karo. Adha pani aur doodh mein mushroom ko
dal kar 5 se 7 minute boil karo.
2. Mushroom ko grinder mein pis kar alag rakho. Ek patile mein makhan garam karo.
Maida dal kar bhuno.
3. Mushroom ka paste dalke bhuno.
4. Stock aur doodh dal kar achi tarah ubalo. Namak aur kalimirch powder milao.
5. Cream se garnish karo aur garam garam serve karo.
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MATAR KA SHORBA
Grean Peas 500 gm
Ginger 2 One Inch pc
Garlic 8-10 Cloves
Ghee or oil 3 Tbsp
Cumin Seeds ½ Tsp
Bay Leaves 2 Nos
Salt To taste
Method of preparation Fresh Cream ¼ Cup
1. Matar ko cheel kar dho kar 02 cup pani mein boil karo, boil hone par thanda karke
mixer mein smooth paste ko banao. Onion ko chop karo, ginger, garlic aur green chillies ko
saaf karke dho kar paste tayar karo.
2. Ek pan mein ghee/oil ko garam karo, cumin Seeds , bay leaves aur onion ko dalkar
light pink hone tak sauté karo1-2 minute tak. Green peas puree ko dalo, 5 minute tak pakao,
achhi tarah stirring karte raho, 3 cup pani dalkar boil hone do.
3. Namak dal kar milao, bay leaves ko nikalo soup mein se heat ko reduce karo aur 5
minute tak pakao. Fresh cream ko dalkar mix karo, upar se cream se garnish karke garam
serve karo.
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MAIN COURSE
(VEG)
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DAL CHANA
Dal Chana 150 gm
R/Oil 40 gm
Hara Dhaniya 10 gm
Jeera 05 gm
Hing 02 gm
Tamatar 50 gm
Pyaz 100 gm
Hari Mirch 05 gm
Adrak Lehsun 20 gm
Method of preparation Namak To taste
Haldi Pdr 03 gm
1. Dal ko achhi tarah dhulai karke
Lal Mirch Pdr 03 gm
pressure cooker mein dalo, namak aur haldi
Dhaniya Pdr 05 gm
daalkar dal ko boil karo.
2. Pyaz, tomatar, hari mirch, adrak, lehsun, hara dhaniya ko bareek kato.
3. Ek kadai lo usmein oil garam hone par jeera dalo aur pyaz, adrak, lehsun aur hari
mirch dalkar brown karo.
4. Brown hone par haldi, mirchi, dhaniya pdr, hing dalkar bhuno aur tomatar dalkar tel
chodne tak bhuno.
5. Masala bhun jane par boil kiya hua dal dalkar 2-3 minute tak pakao.
6. Dal pakne par bareek kate hue dhaniye se sajakar garma garam serve karo.
DAL MIX
Urad Dal sabut 40 gm
Channa Dal 40 gm
Moong sabut Dal 40 gm
Masoor sabut Dal 40 gm
R/Oil 40 gm
Jeera 05 gm
Adrak, Lehsun 20 gm
Hing 02 gm
Pyaz 100 gm
Method of preparation Hari Mirch 05 gm
Tamatar 50 gm
1. Sabhi dalo ko achhi tarah dhulai karke
Namak To taste
pressure cooker mein namak aur haldi dalkar
Haldi pdr 03 gm
boil karo.
Lal Mirch pdr 05 gm
2. Pyaz, tamatar, adrak, lehsun, hari Hara Dhania 10 gm
mirch, hara dhaniya ko bareek alag alag kato. Sabut Lal Mirch 02 gm
3. Ek kadai mein tel garam karo.
4. Usmein jeera, lal mirch sabut aur hing daal kar brown hone par pyaz, adrak, lehsun,
hari mirch dalkar brown karo.
5. Brown hone par, haldi, mirchi, namak aur tamatar dalkar tel chhodne tak pakao. Masala
pak jane par dal ko daalkar 5-10 minute pakao.
6. Dal pakne par hara dhania se sajakar garma garam serve karo.
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DAL MOONG
Moong Dal sabut 100 gm
R/Oil 40 gm
Hara Dhaniya 10 gm
Jeera 05 gm
Hing 02 gm
Tamatar 50 gm
Pyaz 100 gm
Hari Mirch 05 gm
Adrak, Lehsun 20 gm
1. Dal ko achhi tarah dhulai karke, 15-20 Haldi pdr 03 gm
minutes tak bhiga do. Mirch pdr 05 gm
Dhaniya pdr 05 gm
2. Dal mein namak aur haldi pdr daalkar
Lal Mirch sabut 05 gm
pressure cooker mein boil karo.
3. Ek kadai lo usmein oil garam karo aur jeera, sabut lal mirch daalkar bhuno, fir bareek
kata hua pyaz, lehsun, hari mirch daalkar brown karo.
4. Ab haldi pdr, lal mirch pdr, dhania pdr, hing pdr aur bareek kata hua tamatar daalkar
achhi tarah bhuno. Masala pak jane par boil kiya hua dal ko masala mein dalkar 2 se 3
minute tak pakao.
5. Bareek kata hua hara dhaniya se sajakar garma garam serve karo.
DAL TADKA
Arhar Dal 100 gm
Onion, barik kata hua 50 gm
Tomato, barik kata hua 30 gm
Green Chilli (Hari Mirchi) 10 gm
Coriander leaves (Hara
10 gm
Dhaniya)
Turmeric powder (Haldi) 05 gm
Method of preparation Red Chilli powder 10 gm
Coriander(Dhania) powder 10 gm
1. Dal ko dhulai karke 20 minute ke liye Zeera 05 gm
pani mein bhiga ke rakho. Sabut lal Mirch 03 gm
2. Dal, haldi powder, lal mirch, dhania Hing 02 gm
powder, barik kata hua hari mirch, adrak Desi Ghee / Butter 20 ml
lehsun ka paste aur namak dalke pressure Salt 05 gm
cooker mein pakao. Gas puri tarah apane
aap se nikalne do.
3. Tadka ke liye ek pan mein ghee garam karo.
4. Usmein hing aur zeera dalo aur jab zeera phutne lage ismein lal mirch aur pyaz dalo.
Tamator dal kar 2 min tak pakao.
5. Dal mein tadka lagao aur barik kata hua hara dhania se sajake garama garam serve
karo.
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DAL MAKHANI
Urad Dal 200 gm
Rajmah 50 gm
Oil 25 gm
Adrak aur Lehsun (paste) 15 gm
Pyaz 50 gm
Tomato 100 gm
Namak To taste
Butter 50 gm
Method of preparation Desi Ghee aur Cream 15 gm /15 gm
Kasoori Methi 10 gm
1. Dal ko dho kar pani mein bhiga kar 10-
Milk 15 gm
12 ghante tak rakho aur fir alag rakho.
2. Ek patile mein oil garam karo, adrak, lehsun paste ko daal kar brown karo. Ab pyaz
daal kar bhuno aur masale ka ghol bana kar tel chhodne tak pakao.
3. Ab ismein tamatar dalo aur 15-20 minute tak pakao. Boil ki hui dal ko patile mein dalo
aur dhimi anch par pakao. Pakte time hi ismein desi ghee, butter aur milk dalo.
4. Dal pak jane par ismein cream aur Kasoori methi power dalo aur garam garam serve
karo.
MOONG DAL PALAK
Moong Dal 125 gm
Palak 50 gm
Haldi powder 5 gm
Mirch powder 8 gm
Adrak aur Lehsun 10 - 10 gm
Pani/Stock As required
Pyaz 50 gm
Tamatar 30 gm
R/oil 50 ml
Hara Dhaniya 15 gm
1. Daal ko chan binkar saaf karo aur Hing 5 gm
namak haldi daalkar ubalo.
Jeera 10 gm
2. Pyaz, tamatar, adrak, lehsun, hari Sabut lal Mirch 3 Nos
mirch aur hara dhaniya ko mince cutting
mein kaato. Palak ko saaf pani mein dhulai karke shred cutting mein kato.
3. Ek kadai mein tel daalkar garam karo. Garam hone ke baad adrak, lehsun daalkar
bhuno. Bhun jaane ke bad pyaz daalkar golden brown hone tak bhuno masala ko paani mein
ghol kar daalo aur pakao.
4. Ubla hua daal daalo achi se mix karke thodi der pakao.Ttamatar aur palak daalkar 6-8
minute pakao aur chulhe se utar do.
5. Ek frying pan mein butter aur tel dalo.Garam hone ke baad jeera sabut, lal mirch,
daalkar bhuno.Hing daalkar tadka taiyar karo.
6. Dal daal kar mix karo.Sajawat karke garam garam serve karo.
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PANEER PASANDA
Onion 2 large sized
Garlic 10 Cloves
Ginger 1 ½ Inch pc
Cashewnut 10-12 Nos
Raisins 15-20 Nos
White Pepper pdr ½ Tsp
Salt To taste
Method of preparation Cornstarch ½ Cup
2 Tbsps+ To
1. 100 gm paneer ko mash karo, aur Oil
deeply fry
bache hua paneer ko 1½ inch sized square, Bay Leaf 1 Nos
½ cm thickness mein cut karo. Cloves 4-5 Nos
2. Green chillies ko chop karo aur Cinnamon 1 Inch stick
onions ko quarters mein cut karke ½ cup Green Cardamoms 4-5 Nos
pani mein dalkar boil karo, pani se alag Pepper Corns 6-8 Nos
karke fine paste banao. Turmeric powder ¼ Tsp
3. Ginger aur garlic ko clean karke fine Green Cardamom powder 1 Tsp
paste banao. Tomato Puree 2 Cups
4. Thora ginger ko fine chop alag se Red Chilli powder 1 Tsp
karo. Sugar 1 Tbsp
Fresh Cream ½ Cup
5. Adha cashewnut ko ½ cup warm
water mein 15 minutes tak rakho aur paste banao.
6. Bachae hua cashewnut aur raisin ko chop karo.
7. Mashed paneer ko chopped cashewnut, raisin, chopped ginger, white pepper powder
aur salt mila kar mix karo.
8. Is mixture ko two paneer slices ke beech mein stuff karo.
9. Thick cornstarch ka batter banao.
10. Kadai main sufficient oil ko garam karo.
11. Stuffed kiya hua paneer ko batter mein dip karke deep fry karo crisp aur golden brown
hone tak, nikalkar absorbent paper ke uppar dalo.
12. Ek dusara kadai mein 2 tablespoon oil ko garam karo.
13. Bay leaf, cloves, cinnamon, green cardamom aur peppercorn ko dalkar stir fry karo.
14. Boiled onion paste dalkar 2 minute tak cook karo.
15. Chopped green chillies, ginger aur garlic paste, red chilli powder, turmeric powder aur
coriander powder dalkar 1 minute tak pakao.
16. Tomato puree dalkar boil karo.
17. Cashewnuts paste ko thoda pani mein dissolve karke dalo, 5 minute tak pakao stirring
continuously, namak aur green cardamom powder dalo.
18. 1 cup pani aur sugar dalkar boil karo.
19. Fried paneer pieces aur fresh cream ko dalkar mix karo, garam serve karo.
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PANEER TAMATAR KA KHUT
Paneer 250 gm
Tomatoes 8-10 med sized
Garlic 10-12 Cloves
Curry Leaves 20 Nos
Bengal Gm Split
¼ Cup
Roasted (Chana Dal)
Tamarind ½ Lemon sized ball
Red Chillies whole 6-8 Nos
Method of preparation Til oil 1 Tbsp
Mustard Seed 1 Tsp
1. Paneer ko finger size mein cut karo. Cumin Seed 1 Tsp
Tomatoes ko wash karke roughly chop karo,
Cinnamon 3 One Inch stick
ginger ko roughly chop karo. Garlic ko cheel
kar crush karo, curry leaves ko wash karo.
Cumin powder 1 Tsp
2. Roasted chana dal ka fine powder Salt To taste
banao. Tamarind ko half cup warm water Coconut milk ¼ Cup
mein ½ hours tak soak karo, pulp ko nikalo,
chaan kar alag rakho.
3. Ek pan ko garam karo, chopped tomatoes chopped ginger, crushed garlic aur red
chillies ko ½ cup pani ke saath dalkar boil karo. Heat ko kam (reduce) karke dhak kar 15-20
minutes tak simmer karo. Adha sukhne par nikalo, thanda karo aur soup stainer mein dalkar
chaano.
4. Ek pan mein oil ko garam karo, mustard, aur cumin seed dalkar stir fry karo, mustard
seed crackle hone tak. Curry leaves, cinnamon, turmeric powder, coriander powder aur
cumin powder ko dalkar 15 second stir fry karo.
5. Stained tomato mixture ko immediately dalo, tamarind pulp aur salt dalkar boil karo.
Roasted chana dal powder ko dalkar achhi tarah mix karo.
6. Heat ko kam karo, coconut milk aur paneer pcs ko dalkar 2-3 minutes tak simmer karo
aur garam serve karo.
PALAK PANEER
Spinach 2 large bunch
Garlic 8-10 Clove
Oil 3 Tbsp
Cumin Seed ½ Tsp
Salt To taste
Lemon juice 1 Tbsp
Fresh Cream 4 Tbsp
1. Palak ke stem ko nikal kar, khula pani mein palak ko achhi tarah se wash karo, salted
boiling water mein palak ko blanch karo. Thanda pani mein palak ko refresh karo, pani ko
neechod kar fine paste banao, green chilli ko bhi palak ke saath paste banao.
2. Paneer ko 1 inch x 1 inch x ½ inch size pcs cut karo. Peel wash aur chop garlic.
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3. Ek pan mein oil ko garam karo, cumin Seeds ko dalo, jab colour change hone par
chopped garlic ko dalkar ½ minute saute karo, spinach puree ko dalkar stir karo, salt dalkar
check karo, zarurat parne par pani ko dalo.
4. Gravy boil hone par paneer ko dalkar achhi tarah mix karo, Lemon juice aur fresh
cream ko dalkar mix karo aur Garam serve karo.
PANEER JALFRAEZI
Capsicum 2 med sized
Onion 2 med sized
Ginger 2 Inch pcs
Fresh Coriander leaves ¼ med bunch
Red Chillies whole 2 Nos
Oil 3 Tbsp
Method of preparation Cumin Seeds 1 Tsp
Red Chilli powder 1 ½ Tsp
1. Paneer ko 2 inch long pcs mein cut Turmeric powder ½ Tsp
karo. Tomatoes aur capsicum ko half cut Salt To taste
karke, seed ko nikalo aur 2 inch long slices
Vinegar 1 ½ Tbsp
cut karo. Onion ko bhi mota slices cut karke,
layers ko alag-alag karo.
2. Ginger ko julienne kato, green chillies ko chop karo, coriander leaves ko dho kar finely
chop karo. Red chillies ke stems ko nikal kar two pcs mein cut karo.
3. Ek kadai mein oil ko garam karo. Cumin Seeds ko dalo colour change hone par red
chillies ko dalo, ginger julienne aur sliced onion ko dalkar ½ minutes tak sauté karo.
4. Red chilli powder aur turmeric powder ko dalkar mix karo, capsicum ko dalkar 2-3
minutes stir fry karo, paneer fingers ko dalkar toss karo. Namak aur vinegar ko dalkar 2-3
minute pakao. Tomato pcs aur garam masala powder ko dalo mix karke nikalo. Chopped
coriander leaves se garnish karke garam serve karo.
BADAMI BABY CORN PANEER MASALA
Baby Corn 10-12 Nos
Onions 2 med sized
Garlic 4-5 Clove
Ginger 2 Inch pcs
Almonds 12-15 Nos
Oil 3 Tbsp
Tomato Puree 2 Cup
Method of preparation Salt To taste
1. Baby corns ko dho kar patle (thin) Red Chilli powder 1 Tsp
slice mein kato, paneer ko ek inch sized Cumin powder ½ Tsp
triangle piece mein kato. Pyaz aur garlic ko Coriander powder 2 Tsp
cheel kar, dho kar roughly chop karo. Adrak Garam Masala powder 1 Tsp
ko chop karo aur kuch adrak ko julienne kato Dry Fenugreek powder 1 Tbsp
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garnish ke liye.
2. Lal mirchi ka stem (uppar ka dantle) ko nikalo, lal mirchi, almonds, pyaz, garlic aur
ginger ko fine paste taiyar karo thora pani ka istemal karke.
3. Oil ko ek pan mein garam karo, pisa hua paste ko dalkar 3-4 minutes tak saute karo.
Tomato puree, salt ko dalkar saute karte raho kuch minutes tak. Lal mirchi powder, zeera
powder aur dhania powder ko bhi dal kar saute karo, masala oil chodne tak.
4. Sliced baby corn, paneer pcs, garam masala powder ko dal kar mix karo. Ise dhak kar
halki heat mein 5 minute tak pakao.
5. Kasuri methi ko halka roast karo, crush karke gravy ke uppar sprinkle (chidako), garam
serve karo.
DUM PANEER KALIMIRCH
Cottage Cheese (Malai
400 gm
Paneer)
2 medium
Onion
sized
Ginger 1 Inch pc
Garlic 4-5 Clove
½ medium
Fresh Coriander leaves
bunch
¼ medium
Fresh Mint leaves
Method of preparation bunch
Yogurt 1 Cup
1. Paneer ko 1 inch sized cube cut karo, To deep fry
onion ko finely slice karo. Ginger, garlic aur Oil
onion
green chillies ka fine paste banao. Coriander Pure Ghee 2 Tbsp
aur mint leaves ko finely chop karo. Yogurt Bay leaves 2 Nos
ko whisk karo smooth hone tak. Cinnamon 1 Inch Stick
2. Ek kadai mein oil ko garam karo, Green Cardamom 3-4 Nos
onion slice ko deep fry golden brown hone Cloves 3-4 Nos
tak karo, aur ek absorbent paper mein Coriander powder 2 Tbsp
nikalo, thanda hone par thora pani mila kar Cumin powder 1 Tsp
smooth paste banao. Salt To taste
3. Ek narrow moulded handi mein pure Fresh Cream ½ Cup
ghee ko garam karo, bay leaves, cinnamon, Pepper Corn (Crushed) 1 Tbsp
green cardamom aur cloves ko stir fry karo. Garam Masala powder 1 Tsp
Ginger-garlic aur green chilli paste ko dalkar
saute high heat mein ½ minute tak karo.
4. Brown onion paste ko dalo, coriander powder, cumin powder, whisked yogurt aur salt
ko dalkar mix karo, 1 cup pani dalkar high heat mein pakao, gravy boil hone par paneer pcs
ko dalo mix karo.
5. Chopped coriander aur mint leaves, fresh cream, crushed pepper corns aur garam
masala powder ko dalkar achhi tarah mix karo.
6. Handi ko tight fitting lid, guanda atta ko laga kar seal karo, ya aluminium foil se light
seal karo.
7. Ise handi ko garam oven mein 15 minutes tak rakhkar pakao.
8. Handi ko open karnae ke baad immediately serve karo.
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PANEER BUTTER MASALA
Paneer 1 kg
Makhan 50 gm
Cream 100 gm
Pyaz 500 gm
Tamatar 500 gm
Adrak 50 gm
Lahsun 25 gm
Jeera 10 gm
Laung Dalchini 5 gm
Method of preparation Kali Mirch 10 gm
Lal Mirch 15 gm
1. Sukhe masalo ka paste taiyar kare. Badi Elaichi 5 gm
Paneer ke 1.5’’ x 0.5’’ tukda katen. Ghee /Oil 200 gm
2. Tamatar ko khub garam pani mein dal Namak Swad bhar
kar chilka utaro aur avashyak pani ke sath Kaju ka paste 250 gm
ubal kar gadha juice banaye. Hara Dhaniya 1 Guchha
3. Pyaz ko kat kar pees lo.
4 Ek degchi mein ghee garam kar pyaz dal kar bhuno. Pyaz halka brown ho jane par
masala paste dal kar bhuno.
5. Tamatar juice aur makhan milakar pakao.
6. Paneer kaju mila kar 4-5 min pakao.
7. Cream ki adhi matra milakar anch se hata do.
8. Service dish mein rakh kar cream aur hara dhaniya kat kar dalo.
METHI TOMATO PANEER
Low Fat Paneer 200 gm
Fresh Fenugreek leaves
2-3 Nos
(Methi)
Ginger 1 inch pc
Garlic 6 Clove
Onion 2 med sized
Oil 1 Tbsp
Method of preparation Kashmiri Red Chilly powder 1 Tsp
Coriander powder 1 Tbsp
1. Paneer ko, ½ inch piece cubes mein Salt To taste
cut karo. Dried Mango powder
1 Tsp
2. Clean, wash karke methi leaves ko (Amchur)
chop karo, tomato ko wash karke finely chop
karo, onion ko bhi finely chop karo.
3. Green chillies, ginger-garlic ko wash karke paste taiyar karo.
4. Ek non stick pan mein oil ko garam karo, onion ko dal kar 2-3 minutes saute ya light
brown hone tak saute karo.
5. Ginger-garlic-green chillies paste ko dalkar stir fry karo. Kashmiri red chilly powder,
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coriander powder, salt ko dal kar mix karo.
6. Methi leaves ko dal kar medium heat mein 6-8 minutes tak beech-beech mein mix karte
raho, ya methi dried hone tak pakao.
7. Tomatoes dal kar high heat mein 2-3 minutes stir karo, ½ cup pani dal kar 2-3 minutes
cover karke simmer karo.
8. Paneer ko dalo, dry mango powder ko dal kar mix karo aur garam serve karo.
MALAI KOFTA CURRY PANEER
For Kofta
Potatoes 4-5 med sized
Raisin ½ Cup
Salt To taste
Corn starch ¼ Cup
Oil To deep fry
For Gravy
Method of preparation Onion 3 medium sized
Ginger 1 ½ Inch pc
For Kofta Garlic 10 Clove
1. Aloo ko dho kar boil karo, cheel kar Green Chillies 2 Nos
grate karo. Oil 3 Tbsp
2. Paneer ko bhi grate karo. Coriander powder 1 Tsp
Turmeric powder 1 Tsp
3. Green chillies ko chop karo, raisins ko
Salt To taste
dho kar pani ko sukao.
Tomato Puree ½ Cup
4. Green chillies, cornstarch aur namak Red Chilli powder 1 Tsp
ko grated aloo aur paneer mein dalkar mix Khoya / Mawa (Grated) ½ Cup
karo. Fresh Cream ½ Cup
5. Paneer ko 16 equal portions main Garam Masala powder 1 Tsp
divide karo, raisins ko stuff karo, garam ghee mein deep fry karo, halka colour aane tak.
Nikal kar paper ke uppar dalo, jisse ki ziada oil paper mein absorb ho jaye.
For Gravy
6. Gravy ke liye, pyaz ko cheel kar rough chop karo aur half cup pani mein dalkar boil
karke thanda karo aur paste taiyar karo.
7. Ginger & garlic ko bhi grind karke paste taiyar karo.
8. Green chillies ko chop karo.
9. Ek kadai mein 2 tablespoon oil ko garam karo.
10. Boiled onion paste ko 5 minutes tak pakao halka heat mein.
11. Ginger-garlic paste, green chillies, coriander powder, turmeric powder aur salt ko
dalkar ek minute tak pakao.
12. Khoya ko 1½ cup pani mein dissolve karke, gravy mein dalo. Ek boil aane par simmer
karo 10 minutes low heat mein.
13. Fresh cream aur garam masala powder dalkar milao.
14. Koftas ko serving dish mein laga kar hot gravy ko uppar se dalo, garam serve karo.
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PANEER MAKHANI
Ginger 1 ½ Inch pc
Garlic 10 Cloves
Butter ¼ Cup
Bay Leaves 2 Nos
Pepper Corn 8-10 Nos
Green Cardamom 5 Nos
Method of preparation Cloves 10 Nos
Tomatoes Puree 2 Cup
1. Paneer ko 1 inch cube ya triangle cut Kashmiri Red Chilli powder 1 Tbsp
karo. Green chillies ko chop karo, ginger aur Garam Masala powder 1 Tsp
garlic ka paste banao.
Salt To taste
2. Ek pan mein butter ko garam karke, Sugar/Honey 2 Tbsp
bay leaves, pepper corn, cinnamon, green Dried Fenugreek Leaves ½ Tsp
cardamoms aur cloves ko dalkar stir fry karo. Fresh Cream 1 Cup
3. Ginger-garlic paste aur green chillies ko dalkar achhi tarah mix karke 2-3 minutes stir
fry karo.
4. Tomato puree, kashmiri red chilli powder, garam masala powder, salt aur 1½ cup pani
ko dalkar boil karo, boil hone par medium heat mein 7-8 minutes tak simmer karo.
5. Sugar ya honey aur crushed kasuri methi ko dalo, mix karo.
6. Paneer ko dalkar medium heat mein 6-7 minutes tak pakao.
7. Fresh cream ko halka whip karke paneer mein dalo, 1 minute tak pakao, garam serve
karo.
SARSON DA SAAG
Fresh Mustard leaves
2 med bunch
(Sarson ka Saag
Spinach Leave (Optional) ½ med bunch
Bathua Leaves (Optional) ¼ med bunch
Onion 2 med sized
Ginger 2 One inch pc
Garlic 6-8 Cloves
Corn Meal (Makai Atta) 2 Tbsp
Method of preparation Oil 2 Tbsp
Red Chilli powder 1 Tsp
1. Clean, wash, drain karke roughly chop Butter 2 Tbsp
mustard, spinach aur bathua leaves. Salt To taste
2. Ginger-gralic aur onion ko cheel kar
wash karke finely chop karo. Green chillies roughly chop karo, cornmeal ko ½ cup pani mein
mila kar rakho.
3. Ek pan mein oil ko garam karo, onion ko dalkar saute 2-3 minute tak ya halka brown
hone tak saute karo.
4. Ginger-garlic aur green chillies ko dalkar stir fry karo. Red chilli powder, mustard,
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spinach, bathua leaves aur ½ cup pani dal kar medium heat mein 10 minute tak pakao.
5. Cornmeal ki ghol ko dalkar 5-6 minute tak pakao, stirring continuously.
6. Ise mixture ko halka thanda karo aur coarse paste ko taiyar karo. Dubara reheat karo,
butter aur salt ko dalkar taste karo.
7. Stir well aur garam serve karo, makkai ki roti ke saath.
KASHMIRI DUM ALOO
Potatoes 18-20
Oil (For deep frying) As reqd
Kashmiri Red Chillies 5-6 Nos
Green Cardamom powder ½ Tsp
Dry Ginger powder(Soonth) 1 Tsp
Fennel (Saunf) powder 2 Tbsp
Mustard Oil ¼ Cup
Clove powder A pinch
Yogurt 2 Cup
Roasted Cumin powder ½ Tsp
1. Aloo ko cheel kar, dho kar, fork se
Garam Masala powder ½ Tsp
prick (cheede) karo. Ise namak ke pani mein
15 minutes tak rakho, pani se alag karo, garam ghee mein ise deep fry, golden brown hone
tak karo, halki medium heat par. Nikal kar alag rakho.
2. Kashmiri red chillies stem ko nikal kar thora pani dal kar paste taiyar karo.Yogurt mein
kashmiri red chillies paste, cardamom powder, dry ginger powder aur fennel powder dal kar
beat karo.
3. Mustard oil ko ek pan mein garam karo, lawang powder dal kar, half cup pani aur
namak dalkar boil karo. Yogurt ka mixture bhi dalkar boil karo, fry kiya hua potatoes dalo,
gravy ko absorb karne tak pakao.
4. Bhuna cumin powder aur garam masala powder, dalkar garam serve karo.
KASHMIRI DAHI BAINGAN
6-8 medium
Bringal (Long variety)
sized
Yogurt 2 Cup
Salt To taste
Oil (Deep fry ke alawa) 2 Tbsp
Asafoetida ¼ Tsp
Green Cardamom 3-4 Nos
Fennel (Saunf) powder 1 Tbsp
Dry Ginger powder ½ Tbsp
Method of preparation Kashmiri Red Chilli powder 2 Tbsp
1. Bringal ko quarter length ways mein cut karke pani mein dalkar rakho. Yogurt aur salt
ko ek saath whisk karo.
2. Ek kadai mein sufficient oil ko garam karo, bringal ko pani se nikalo, dry karke deep fry
light brown hone tak karo, nikal kar ek absorbent kitchen towel mein dalo.
3. Ek pan mein 2 tablespoon oil ko garam karo, asafoetida aur green cardamom ko dalkar
stir fry karo aur immediately whisked yogurt ko dalo, fennel, dry ginger powder aur red chilli
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powder ko dalkar mix karo.
4. Medium heat mein 2-3 minute tak pakao, fried bringals ko dalkar heat ko reduce karo,
dhak kar 3-4 minutes tak pakao, seasoning ko adjust karo aur garam serve karo.
VEGETABLE KOLHAPURI
Carrot 1 med sized (100 gm)
Potato 1 med sized(100 gm)
Cauliflower 6-8 Floret (100 gm)
French Beans 6-8 Nos (100 gm)
Green Pea
¼ Cup (50 gm)
(Shelled)
Onion 2 large sized
Ginger ½ Inch pc
Garlic 5-6 Cloves
Method of preparation Tomatoes 2 large sized (150 gm)
Fresh Coriander
1. Carrot aur aloo ko cheel kar wash kar A few sprig
leaves
ke half inch size cube kato.
Dry Coconut
2. Gobi ke phool ko wash karo, french ½ (50 gm)
(Khopra)
beans ko cheel kar half inch piece mein kato, Oil 4 Tbsp (50 gm)
green peas ko wash karo. Clove 8 Nos
3. Carrot, potato aur cauliflower ko pani Pepper Corns 8 Nos
mein namak dal kar boil karo, boil ho kar Poppy Seed 1 Tsp (5 gm)
teen hisa pak jane par french beans aur Coriander Seed 1 Tsp (5 gm)
green peas dalo, boil hone par pani se alag Red Chillies
6 Nos
karo. Whole
4. Pyaz aur tomato ko chop karo, ginger- Red Chilli Powder 1 ½ Tsp
garlic ka fine paste taiyar karo, hara dhania Turmeric Powder 1 Tsp (5 gm)
ko chop karo, aur dry coconut ko grate karo. Salt To Taste
For Kolhapuri Garam Masala
5. Sabhi kolhapuri garam masala ko Aniseed (Saunf) ½ Tsp
achhi tariqe se fine powder banao.
Cinnamon
6. Ek kadai mein two (2) tablespoon oil 1 Inch stick
(Dalchini)
ko garam karo. Stone Flower
1 Nos
7. Grated dry coconut, cloves, pepper (Dagad Phool)
corn, poppy seed, coriander seed aur red Cumin Seed ½ Tsp
chillies ko halka fry karo, 2/3 (two third) hissa Clove 2 Nos
chopped onion ko dal kar halka brown hone Black Cardamom 2 Nos
tak pakao. Pepper Corn 1 Tsp
8. Is mixture ko thanda karo aur paste taiyar karo, thoda se pani ko istemal karke.
9. Dusari kadai mein bacha hua oil ko garam karo, bacha hua chopped onion ko dal kar
brown karo. Ginger-garlic paste, chilli powder, haldi powder, masala paste aur half cup pani
dal kar 2 minute tak pakao.
10. Boiled vegetable ko dalo, salt ko check karo, aur adjust karo 4 se 5 minute tak simmer
karo.
11. Kolhapuri garam masala ko sprinkle karo aur achhi tarah mix karo.
12. Coriander leaves se garnish karo aur garam serve karo.
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METHI MATAR MAKAI
Fresh Fenugreek leaves 1 large bunch
Green Paas (Shelled) 1 Cup
Ginger 1 Inch piece
Garlic 5-6 Cloves
Fresh Coriander A few sprig
Fresh Corn kernels 1 Cup
Lemon juice 1 Tbsp
Method of preparation Yogurt ½ Cup
Turmeric powder A Pinch
1. Methi leaves ko clean aur wash karke
chop karo, 1 tablespoon salt ko dalkar ½ hrs
Oil 2 Tbsp
tak side mein rakho, pani ko neechode
Cumin Seed 1 Tsp
(squeeze) kar dry karo dubara wash karo.
Green peas ko boil karke rakho. Khoya / Mawa (Grated) ½ Cup
Salt To taste
2. Onion ko cheel kar dho kar grate karo. Fresh Cream 1 Cup
Ginger-garlic ko paste banao. Green chillies
aur coriander leaves ko chop karo.
3. Corn ko 2 cup pani aur Lemon juice ke saath boil karo soft hone tak. Pani ko drain
karke alag rakho, yogurt ko turmeric aur red chilli powder ke saath beat karo.
4. Ek pan mein oil ko garam karo, cumin Seeds ko dalo, jab crackle hone par, grated
onion ko dalkar light brown karo. Ginger-garlic paste ko dalkar pakate raho. Methi aur green
chillies ko dalkar dry hone tak pakao.
5. Yogurt mixture ko dalkar, oil separate hone tak cook karo. Corn aur green pea ko dalo,
khoya aur 1 cup pani ko dalo, salt ko dalkar taste check karo, 10 minute tak pakao.
6. Fresh cream dalkar mix karo, 5 minute tak simmer karke, garam serve karo.
MATAR MUSHROOM
Green Peas (Shelled) 1 ½ Cups
Fresh Button Mushroom 10-12 med sized
Onion 2 large sized
Ginger 1 ½ Inch pc
Garlic 10 Cloves
Oil 2 Tbsp
Tomato Puree ½ Cup
Method of preparation Red Chilli powder 1 Tbsp
1. Green peas ko dho kar, pani ko drain Coriander powder 1 Tbsp
karo. Mushroom ko clean aur wash karke Garam Masala powder 1 Tsp
quarter mein cut karo.Onions ko finely chop
Salt To taste
karo. Ginger-garlic ka paste bano.
Cashewnut paste ½ Cup
2. Kadai mein oil ko garam karo. Green
cardamom, cinnamon aur pyaz ko dalkar saute karo, halka golden brown hone tak. Ginger-
garlic paste dalkar ½ minute tak pakao. Tomato puree, red chilli powder, coriander powder,
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turmeric powder, garam masala powder and salt dalkar oil masala se alag hone tak
pakao.Cashewnut paste ko ek cup pani mein mix karke dalo aur mix karo.
3. Ek cup pani dalkar boil hone tak pakao, green pea and mushroom dalkar, high heat
mein 7-8 minutes tak ya matar fully pak jane tak pakao. Halka low heat mein 5 minute tak
pakao, aur garam serve karo.
ALOO PALAK BHAJI
Potatoes (250 gm) 4 medium size
Spinach (250 gm) 1 medium bunch
Garlic 6-8 Cloves
Oil 2 Tbsp
Cumin Seeds 1 Tsp
Lemon juice ½ Tbsp
Method of preparation Salt To Taste
Garam Masala ½ Cup
1. Aloo ko cheel kar dho kar half inch
cube sized mein kato. Palak ko saaf karo aur khule pani mein wash karo. Pani ko drain karke
shred karo. Pyaz, garlic aur Hari mirchi ke beeg nikal kar fine chop karo.
2. Ek pan mein oil ko garam karo, zeera dalo, jab colour change hone lagta hain, pyaz
aur garlic dalo, 3-4 minutes tak saute karo, dhania powder dal kar mix karo. Aloo ko dalo,
adha (half) cup pani ke saath aur achhi tarah milao ise dhak kar aloo pakne tak pakao. Palak
aur hari mirchi ko dalo aur 2 minutes tak pakao.
3. Lemon juice ko dalo, salt ko dal kar taste karo, uppar se garam masala powder dal kar
garam serve karo.
CORN CAPSICUM MASALA
Corn Kernels 1 Cup
Capsicum 2 medium sized
Tomato 2 medium sized
¼ medium
Fresh Coriander Leaves
bunch
Ginger 1 ½ Inch pc
Garlic 10 Cloves
Oil 3 Tbsp
Method of preparation Cumin Seed ½ Tsp
Red Chilli Powder 1 Tsp
1. Corn ko 2 cup pani mein boil karo, Coriander Powder 1 Tbsp
chaan kar alag rakho.
Cumin Powder 1 Tsp
2. Capsicum ko dho kar, ander se beeg Turmeric Powder ½ Tsp
nikal kar 1 cm size cube mein kato, pyaz ko Khoya/Mawa (Grated) ½ Tsp
chop karo, tomatoes ko dho kar chop karo, Garam Masala Powder 1 Tsp
hara dhania ko bhi saaf karke, dho kar fine Salt To taste
chop karo, ginger-garlic ka fine paste karo. Fresh cream ¼ Cup
3. Oil ko kadai mein garam karo, zeera dalo, jab colour change hone par, chop onion ko
dal kar saute karo, golden brown hone tak.
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4. Ginger-garlic paste ko dal kar 2-3 minute tak pakao.
5. Red chilli powder, coriander powder, zeera powder aur haldi powder ko dal kar stir fry
kuch samay tak karo. Tomatoes ko dalkar pakao.
6. Khoya aur adha (half) cup pani ko dalo, mix karo ek minute tak pakao.
7. Capsicum ko dal kar achha se mix karo. Boiled corn, garam masala powder aur salt
bhi dalo. Dheemi (low) aag mein 4-5 minute pakao.
8. Fresh cream dalkar, chopped hara dhania dalkar mix karo aur garam serve karo.
KADAL VEGETABLES
Cauliflower ¼ medium sized
Tomatoes 3 large sized
Coriander Seeds 1 Tbsp
Garlic 12-15 Cloves
1. Sare sabji ko dho kar, clean karke ¼
inch cube cutting mein kato.
2. Cauliflower ko small florets mein cut Fresh Coriander leaves A few sprig
karo. Oil 4 Tbsp
3. Tomatoes ko roughly chop karo, onion Turmeric powder ½ Tsp
ko slice cut karo. Coriander powder 1 Tbsp
4. Green peas ko wash karke pani ko Red Chilli powder 1 Tsp
drain karo. Salt To taste
Garam masala powder 1 Tsp
5. Red chillies ke stem ko nikal kar 2 pcs
mein break karo.
6. Coriander seed, cumin Seeds aur 3 red chillies ko dardara (coarsely) grind karo.
7. Garlic, green chillies aur adha ginger ka paste banao, bache hua ginger ko julienne
cut karo.
8. Ek pan mein oil ko garam karo, dardara pisa hua masala ko dalo, sliced onion ko
dalkar golden brown hone tak saute karo.
9. Ginger-garlic, green chilli paste ko dalkar 1 minute saute karo.
10. Vegetable ko dalo, except capsicum aur mix karo, ise dhak kar low heat mein pakao,
zarurat parne par pani ka chiritha maro.
11. Turmeric powder, coriander powder, red chilli powder dalkar stir continuously.
12. Tomatoes, salt aur ½ cup pani dalkar vegetables pakne aur pani dry hone tak pakao.
13. Capsicum aur salt dalo, 4-5 minutes low heat mein pakao, garam masala powder
sprinkle karo.
14. Ginger julienne aur chopped coriander leaves se garnish karke garam serve karo.
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CABBAGE CHANA DAL
1 medium
Cabbage
sized
Bengal Gm Split (Chana Dal) ¼ Cup
Ginger 1 Inch pc
Curry leaves 10-12 Nos
Mustard Seed 1 Tsp
Oil 2 Tbsp
1. Saaf aur dho kar chana dal ko pani Coconut (Scraped) 2 Tbsp
mein bighao, ½ hour ke baad, chana dal ko
boil karo. Cabbage ko dho kar shred mein cut karo, ginger ko fine chop karo, curry leaves ko
wash karo.
2. Oil ko garam karo, rai, curry leaves, red chillies whole dalkar fry karo, ginger ko bhi
dalkar saute karo. Cabbage ko dalkar soft hone tak pakao. Haldi powder aur namak ko dalo
aur mix karo, boiled chana bhi dalkar mix karo, garam masala powder dal kar mix karo.
3. Garnish scraped coconut se karo aur garam serve karo.
BAIGAN BHARTA
Egg Plant (Baingan) 1 Kg
3 medium
Onion
sized
Ginger 1 ½ Inch Pc
Tomatoes 4 large sized
Freesh Coriander leaves A few sprig
Oil/Mustard oil 3 Tbsp
Cumin Seed 1 Tsp
Method of preparation Red Chilli powder 2 Tsp
Salt To taste
1. Baingan ko wash karke, wipe
(poocho) karo.
2. Fork se prick (chade) banao. Ise direct aag ke uppar ya tandoor ya garam oven mein
dalkar roast karke rakho. Baigan shrink hone tak aag mein pakao. Ise thanda karne ke liye
pani main dalo. Pani se nikal kar, skin ko nikalo, aur pura mash karo.
3. Onion aur ginger ko dho kar chop karo. Tomatoes ko wash karke chop karo, green
chillies ko bhi finely chop karo. Coriander leaves ko bhi clean aur wash karke chop karo.
4. Ek kadai mein oil ko garam karo, cumin Seeds ko dalo colour change hone par onion
ko dalkar saute karo light brown hone tak. Ginger aur green chilli ko dal kar 1 minute tak
pakao.
5. Red chilli powder aur mashed roasted baingan ko dalkar 7-8 minutes tak medium heat
mein pakao, namak dalkar achhi tarah mix karo.
6. Tomatoes ko dalkar dubara 7-8 minutes tak medium heat mein pakao, ya oil masala
se alag hone tak pakao.
7. Chopped coriander leaves se garnish karke garam serve karo.
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PALAK CHOLE
Chick Peas (Kabuli Chana) 1 Cup
Spinach 2 Bunch
Ginger 1 Inch piece
Garlic 4-5 Cloves
Ghee 2 Tbsp
Cumin Seeds 1 Tsp
Tomato Puree 1 Cup
Red chilli powder 1 Tsp
1. Kabuli chana ko saaf karke, dho kar, 4-5 cup pani dalkar 5-6 hour tak bigha kar rakho,
pressure cooker mein dal kar galne tak pakao.
2. Palak ke dantle (stalks) ko nikal kar, khule pani mein dho kar, boiling pani mein dal kar
2 minutes tak pakao. Pani se nikal kar refresh karke, puree taiyar karo.
3. Green chilli, ginger aur garlic ko saaf karke, dardara paste taiyar karo. Ek kadai mein
ghee ko garam karo, zeera dal kar colour change hone par taiyar kiya hua paste ko dal kar
ek minute tak fry karo.
4. Tomato puree, red chilli powder, garam masala powder aur salt ko dalkar fry karo,
ghee masala se alag hone tak.
5. Spinach puree and kabuli chana ko dal kar milao ise dhak kar halke aag mein 5-6
minutes tak pakao, garam serve karo.
STUFFED CAPSICUM
Onion 1 large sized
Ginger 1 Inch pc
Cottage Cheese
200 gm
(paneer)
Cashewnut 10-12 Nos
Method of preparation Raisins 12-15 Nos
Dry Mango powder
1. Capsicum ko uppar se patla kato aur 2 Tsp
(amchur)
ander ke beeng ko nikalo. Aloo ko dho kar Cumin Powder 1½ Tsp
boil karo, cheel kar mash karo. Green Garam Masala powder 1 Tsp
chillies, onion, ginger, coriander leaves ko Oil 2 Tbsp
dho kar cheel kar chop karo, paneer ko grate Salt To taste
karo, cashewnut ko halka grind karo, kismis
Cheese Grated ½ Cup
ko dho kar saaf karo.
3. Mashed aloo mein paneer, cashewnut, kismis, amchur, red chilli powder, zeera
powder, garam masala powder, and coriander leaves aur namak dal kar mix karo.
4. Oven ko chalu karo aur 225oC temp mein lagao. Ek pan mein oil ko garam karo, pyaz
ko half fry karo, ginger aur green chillies dalo. Taiyar kiya hua aloo mix ko dalo, milao aur 2
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minutes tak pakao. Is aloo ke masala ko 12 bhag mein barabar goli banao. Capsicum mein
stuff karo, uppar se grated cheese ko sprinkle karo, baking tray mein lagao.
5. Oven mein dal kar bake karo 225oC temp mein 15 minutes tak, aur garam serve karo.
GOBI MUSSALLAM
Cauliflower 2 small sized
Salt To taste
Melon Seed ½ Cup + 1 Tsp
Ginger 1 Inch pc
Garlic 5-6 Cloves
Oil 2 Tbsp
Method of preparation Cumin powder 1 Tsp
Red Chilli powder 1 Tbsp
1. Cauliflower ko dho kar, stalks ko Coriander powder 1 Tbsp
nikalo, pani mein namak aur haldi dal kar Garam Masala powder 1 Tsp
cauliflower ko half boil karo. Onion ko grate Tomato Puree ½ Cup
karo, melon seed ko ek ghanta (1 hour) tak
Khoya / Mawa (Grated) ½ Cup
pani mein bigha kar, paste taiyar karo,
Fresh Cream ½ Cup
ginger-garlic ka paste taiyar karo. Coriander
leaves ko chop karo.
2. Kadai mein ghee garam karo, onion ko dalkar saute karo, golden brown hone tak.
Ginger-garlic paste, zeera powder, red chilli powder, coriander powder, haldi powder, garam
masala powder and namak dalkar half minute tak stir karo.
3. Tomato puree ko dalkar pakao, oil masala ko chhodne tak. Melon seed paste aur
khoya dalkar boil hone tak pakao.
4. Half boil cauliflower ko dalo, dhak kar halka heat mein pakao, uppar se fresh cream
dalkar 5 minute tak simmer karo.
5. Garam serve karo, uppar se chopped coriander leaves aur melon seed se garnish
karo.
SPICY BHINDI
Lady Finger (Bhindi) ½ Kg
Ginger 1 Inch pc
Onion 1 med sized
Fennel Seed (Saunf) 1 Tsp
Fenugreek Seed ¼ Tsp
Oil 2 Tsp
Cumin Seed 1 Tsp
Salt To taste
Method of preparation Coriander powder 1 Tbsp
Dry Mango powder (Amchur) 1 Tsp
1. Bhindi ko dho kar, saaf sukha kar ke Red Chilli powder 2 Tsp
uppar aur niche ke bhag ko kato. 2 inch ke
sized mein behindy ko cut karo. Green chillies aur ginger ko fine chop karo, onion ko slice
mein cut karo, fennel seed aur fenugreek seed ko lightly crush karo.
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2. Ek pan mein oil ko garam karo, zeera ko dalo, jab zeera ka colour change hota hain,
onion, ginger, green chillies ko dal kar fry karo. Onion pinkish hone par, fennel Seeds and
fenugreek Seeds dalkar mix karo, ek minute tak pakao.
3. Lady Finger ko dalo, namak ko sprinkle karo. Ise dhak kar medium heat mein pakao,
bhindi pakne tak coriander powder, amchur aur red chilli powder ko dal kar toss achhi tarah
karo, garam serve karo.
RESHMI KOFTA CURRY
For Kofta
Cottage Cheese (Paneer
½ Cup
Grated)
Raisins 10-12 Nos
Cornstarch 2 Tbsp
Salt To taste
Oil To deep fry
Method of preparation For Gravy
Onion 2 med
For Kofta Green Chillies 2-3 Nos
1. Wash karke aloo ko boil karo, thanda 1 ½ Inch
karo aur cheel kar mash karo. Ginger
Piece
2. Green chillies ko dho kar finely chop Sugar ½ Tsp
karo, raisin ko dho kar pani ko sukhao. Garlic 10 Cloves
Poppy Seed (Khus Khus) 3 Tbsp
3. Grated paneer ko aloo mein dalkar
Oil 2 Tbsp
mix karo.
Yogurt ½ Cup
4. Raisins, green chillies, cornstarch aur Red Chilli Powder 1 ½ Tsp
namak ko dalo, mix karke barabar ke 10-12 Garam Masala Powder 2 Tsp
bhag mein croquettes shape banao. Salt To taste
5. Ek kadai mein oil ko garam karo. Fresh Cream ¾ Cup
6. Croquettes ko medium heat mein For Garnish
golden fry karo. Ek paper ke uppar mein Fresh Coriander Leaves A few sprig
croquettes ko dalo.
For Gravy
7. Onion ko quarters mein cut karo, half cup water mein dalkar 2-3 minutes tak boil karo,
thanda karke smooth paste hone tak grind karo. Ginger-garlic ka fine paste taiyar karo.
Green chillies ko finely chop karo.
8. Khus-khus ko gungune (warm) water mein 15-20 minutes tak soak karo. Smooth
paste banao, yogurt ko quarter cup pani mila kar beat karo, coriander leaves ko fine chop
karo.
9. Oil ko ek pan mein garam karo, onion paste dalo 2-3 minutes tak fry karo, ginger-
garlic paste, green chillies ko dalkar 3 minutes tak fry karo.
10. Yogurt, poppy seed paste, sugar, red chilli powder, garam masala powder aur salt
dalkar stir karo, ise dhak kar 2-3 minutes tak pakao. Fresh cream ko dalkar mix karo.
11. Koftas ko serving dish mein arrange karo, uppar se gravy ko dalkar, garam serve
karo. Chopped coriander leaves ko sprinkle karo.
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METHI CORN MALAI
Fresh Fenugreek leaves 1 med bunch
Sweet Corn Kernels 1 Cup
Salt To taste
Onion 2 med sized
Ginger ½ Inch pc
Garlic 5 Cloves
Oil 2 Tbsp
Shahi Zeera ½ Tsp
Method of preparation Dry Mango powder ½ Tsp
1. Methi ko clean aur wash karke roughly
Fresh Cream 1 Cup
chop karo, onion aur green chillies ko chop
Kasoori Methi 1 Tsp
karo, ginger-garlic ka fine paste banao.
Green Cardamom powder ¼ Tsp
2. Ek pan mein oil ko garam karo,
caraway Seeds dalkar stir fry 10 seconds tak karo, chopped onion dalkar light brown
karo.Green chilli, ginger-garlic paste aur methi leaves dalkar 6-7 minute tak, bina dhake hue
pakao. Sweet corn ko dalo aur 3-4 minutes tak pakao. Amchur, white pepper powder, namak
dalkar mix karo.
3. Fresh cream dalkar simmer karo adha reduce hone tak, crushed kasoori methi aur
green cardamom powder ko sprinkle karo, mix karke turant garam serve karo.
DAHI BAINGAN
Long Bringal 3-4 med sized
Yogurt 1 Cup
Ginger 1 Inch pc
Garlic 6 Cloves
Cumin powder ½ Tsp
1. Wash bringal, uppar ka stem ko nikal Onion 2 medium sized
kar cubes mein cut karo. Ginger-garlic paste Green Chillies 3-4 Nos
taiyar karo. Fresh Coriander leaves A few sprig
Gm Flour (Besan) ½ Cup
2. Ginger-garlic paste, coriander powder,
Oil 4 ½ Tbsp
garam masala powder, red chilli powder,
Cumin Seed 1 Tsp
turmeric powder, salt yaha sabhi ko bringal
Asafoetida ¼ Tsp
cubes mein mila kar mix karo, 5 minutes tak
ise dhak kar marinate ke liye rakho.
3. Onion, green chillies aur coriander leaves ko saaf karke, wash karke chop karo. Lal
mirchi ko 2 pcs mein break karo.
4. Yogurt aur besan ko mila kar achhi tarah beat karo. 4 cup of pani dal kar mix karo, ise
alag rakho.
5. 2 tablespoon oil ko kadai mein garam karo, onion, green chillies dalkar 3-4 minutes tak
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saute karo, marinate kiya hua bringal cubes ko dal kar 10 minutes tak pakao.
6. Bacha hua oil ko ek pan mein dal kar garam karo, zeera ko dalo, jab halka se colour
change hone par, red chilli, asafoetida, mix karo, ise paka hua bringal ke uppar dalo aur
milao
7. Uppar se coriander leaves se garnish karo, garam serve karo.
PALAK BAHAR
INGREDIENT QUANTITY
Spinach 2 med sized
Carrot 2 med sized
Cauliflower ¼ med sized
Onion 1 large sized
Ginger 1 Inch pc
Garlic 4 Cloves
Method of preparation Fresh Coriander leaves A few sprig
Oil 1 ½ Tbsp
1. Palak ko clean, trim karke aur khule
Nutmeg powder ¼ Tsp
pani mein achhi tarah wash karke, boiling
Salt To taste
water mein 2-3 minutes blanch karo, pani ko
Cumin Seeds ½ Tsp
drain karke, thanda pani mein refresh karo.
Lemon juice 1 Tsp
2. Green chillies ko wash karo, one Red Chilli powder 1 ½ Tsp
green chilli ko palak mein milao aur grind Garam Masala powder 2 Tsp
karke paste taiyar karo, bache hua green
chillies ko chop rakho.
3. Carrot ko cheel kar, dho kar thin diagonal slices cut karo.
4. French beans ko clean karke, wash karo aur diamond shaped pcs cut karo.
5. Cauliflower ko dho kar small florets mein cut karo, yaha sabji ko boiling water mein 2-3
minutes tak blanch karke pani ko drain karo.
6. Onion ko cheel kar dho kar chop karo, tomatoes ko wash karke chop karo, ginger-
garlic ko bhi saaf karke chop karo, coriander leaves ko clean aur wash karke chop karo.
7. Ek kadai main thoda oil ko garam karo, ginger-garlic dalkar stir fry karo.
8. Onion aur green chillies ko dalo, halka colour ane tak stir fry karo
9. Nutmeg powder ko dalkar medium heat mein 1-2 minutes tak pakao, beech-beech
mein stir karo.
10. Palak paste ko dalkar ek minute tak pakao, salt ko dalo aur mix karo.
11. Bache hue oil ko frying pan mein garam karo.
12. Cumin seed ko dalo. Jab colour change hone par tomatoes ko dalkar, medium heat
mein 3-4 minutes tak pakao.
13. Blanch vegetables ko dalkar stir fry karo.
14. Lemon juice, salt, red chilli powder, garam masala powder, aur chopped coriander
leaves ko dalkar mix karo.
15. Spinach ko serving dish mein spread karo, cooked vegetables ko centre mein dalo,
halka sa spread karo, aur garam serve karo.
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BEANS FOOGATH
French Beans 400 gm
Onion 1 large sized
Oil 2 Tbsp
Mustard Seeds 1 Tsp
Salt To taste
Coconut (Scraped) ½ Cup
Lemon juice 1 Tbsp
1. French beans ko saaf aur dho kar finely chop karo. Onion ko finely chop karo, green
chillies ko bhi chop karo, curry leaves ko dho kar rakho.
2. Kadai mein oil ko garam karo, mustard Seeds aur curry leaves ko dalo, jab crackle
hone par chopped onion aur green chillies ko dalkar high heat mein 1 min stir karo.
3. French beans aur salt dalo, mix karke, low heat mein dhak kar 5-7 minutes pakao,
french beans halka crunchy hone chahiye.
4. Scraped coconut aur Lemon juice ko dalkar mix karke garam serve karo.
MIRCHI KA SALAN
Hari Mirch bada size ka 250 gm
Peanut (Muhnphali) 50 gm
Sesame (Til) 20 gm
Coriander (Dhania) sabut 10 gm
Cumin (Zeera) 5 gm
Sabut lal Mirch 5 gm
Adrak barik kata hua 10 gm
Lehsun barik kata hua 10 gm
Mustard (Sarson) 5 gm
Method of preparation Curry patta 5 gm
1. Hari mirchi ko chira lagae beej alag Onion barik kata hua 50 gm
kare. 3 hissa pakne tak deep fry karle aur Tamrind (Imli) ka ras 20 ml
side mein rakhe. Turmeric (Haldi) powder 5 gm
Refined Oil (Tel) 30 ml
2. Ek kadai mein muhnphali, til, sabut Red Chilli (Lal Mirch) pdr 5 gm
dania, zeera aur sukha nariyal ko sukha
Salt (Namak) To taste
bhun le. Grinder mein barik pis le.
Sukha Nariyal, kadukas kiya
3. Ek kadai mein tel garam karo. 20 gm
hua
4. Sarson, sukha lal mirch aur curry patta dale. Adrak lehsun milae thodi der ke liye
pakae. Pyaz dalkar golden brown colour mein ane tak pakae. Haldi aur mirchi powder milao.
5. Pis ke rakha hua mixture dale. Stock aur namak dale aur ubal ane tak pakayen. Aag
ko kam kare aur 10 minute tak pakae.
6. Imli ka ras dale aur imli ka kachapan dur hone tak pakae. Fry karke rakha hua mirchi
milae 2 minute paka kar garama garam khane mein dein.
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CABBAGE PORIAL
Cabbage (Patta Gobhi) 300 gm
Urad Dal dhuli 5 gm
Mustard (Sarso) 5 gm
Onion barik kata hua 30 gm
Green Chilli barik kata hua 10 gm
Coconut Oil 20 ml
Curry Leave (curry patta) 5 gm
Coconut kadukas kiya hua 50 gm
Turmeric powder 3 gm
Method of preparation Salt 5 gm
Dry Red chilli 5 gm
1. Ek patile mein oil garam kare usme
sarso, urad dal, sabut lal mirch aur curry patta dale 1 minute tak pakae.
2. Barik kata hua hari mirch aur pyaz dalke golden brown karen.
3. Barik kata hua patta gobhi dale namak milae aur dhak ke 5 se 7 minute dhimi aag par
pakae.
4. Haldi milae 3 se 4 minute tak pakae. Kadukas kiya hua nariyal milae aur 2 se 3
minute paka kar garama garam khane mein serve kare.
AVIYAL
White Pumpkin 200 gm
Raw Banana 1 Medium sized
Yam 100 gm
Broad Beans 6-8 Nos
Drumstick 1 Nos
Yogurt 1 ½ Cup
1. Sabhi sabjion ko cheel kar, wash Coconut oil 2 Tbsp
karke, 1 inch length finger cutting mein kato. Coconut (Scraped) ½ Cup
Drumstick ko bhi finger sized cut karo. Green Chillies 4 Nos
2. Green pea aur curry patta ko wash Cumin Seed 1 ½ Tbsp
karke rakho. Yam ko namak ke pani mein Rice 1 Tbsp
alag se boil karke alag rakho.
3. Green chillies, coconut, cumin Seeds aur rice ka fine paste taiyar karo, yogurt
milakar achhi tarah beat karo. Carrot, white pumkin, raw banana, french bean, broad
beans, drumstick, pea aur curry leaves ko one and half cup salted water mein boil karo.
4. Sabji pak jane par yogurt mixture ko dalkar achhi tarah mix karo.
5. 1-2 minutes simmer karke, nikalo uppar se garam coconut oil ko dalo aur garam serve
karo.
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MAIN COURSE
(NON-VEG)
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METHI WALI MACHCHI
Fish (Boneless) 4 Fillets
Lemon juice 1 Tbsp
Fresh Methi 1 medium sized
Ginger 1 Inch pc
Garlic 3-4 Cloves
Raw Mango 1 medium sized
Tomato 1 medium sized
Spring Onions 3-4 Nos
Method of preparation Oil 2 Tsp
1. Fish ko clean, wash karke 1 inch sized
pcs cut karo aur Lemon juice aur salt mila kar marinate karo.
2. Methi leaves ko clean, wash karke chop karo, ginger-garlic ko finely chop karo, raw
mango ko cheel kar seed ko nikal kar roughly chop karo.
3. Tomatoes ko finely chop aur green chillies aur spring onion ko normal chop karo.
4. Ek non-stick pan mein oil ko garam karo, mustard Seeds ko dalo, crackle hone par
ginger-garlic ko dalkar stir fry 1 minute tak karo.
5. Spring onion ko dalo aur high heat mein colour change hone tak pakao.
6. Chopped methi leaves, green chillies ko dalkar 2 minutes tak cook karo stirring
continuously.
7. Tomatoes aur raw mango ko dalo, stir karo aur 1 cup pani dalo, high heat mein
cooking continue rakho 6-8 minutes tak stirring frequently.
8. Marinated fish, aur salt ko dalo, medium heat mein 3-4 minutes tak cover karke
simmer karo. Seasoning ko adjust karo aur garam serve karo.
DOI MAACH
River Fish 600 gm
Yogurt 1 Cup
Salt To taste
Onion 2 small sized
Ghee 2 Tbsp
Bay leaves 2 Nos
Cloves 4-6 Nos
1. Fish ko clean karke, wash karke medium size pcs mein cut karo, yogurt ko whisk
karke salt milao. Fish ko is mein marinate 20 minutes tak karo.
2. Onions ko cheel kar, wash karke grate karo. Green chillies ko dho kar slit karo.
3. Ek kadai mein ghee ko garam karo, bay leaves, cloves aur green cardamom ko dalkar
15 seconds, stir karo. Grated onions ko dalkar 5-7 minutes tak saute karo.
4. Slit kiya green chillies aur marinated fish yogurt ke saath dalo aur boil karo. Cover
karke low heat mein 7-8 minutes tak pakao aur garam serve karo.
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FISH MAULI
Machhli 10 kg
Nariyal Taja 10 Nos
Pyaz 750 gm
Adrak 150 gm
Lahsun 70 gm
Hari Mirch 150 gm
Kari Patta Thodi matra mein
Kali Mirch powder 1 Chota spoon
Maida 100 gm
Method of preparation Refined oil 250 gm
Nimbu 4 Nos
1. Machhli ko achi prakar se saaf kar Vinegar 150 ml
2”x1” ke tukdo mein kato. Vinegar milakar
rakho. Nariyal ko barik pisso aur pani mein milakar rakho. Ek ghante ke baad chan lo.
2. Pyaz ko slice karo. Lehsun ko barik kato tatha adrak aur hari mirch ko julienne taiyar
karo.
3. Degchi mein oil garam kar pyaz dalo. Do min bad adrak, hari mirch, curry patta,
machhli aur maida millakar bhuno.Nariyal ka doodh, namak kali mirch dalkar pakao.
4. Gravy gadhi ho jane par aanch se hata kar do nimbu ka ras millao aur serve karo.
FISH & GREEN MANGO CURRY
8 One inch thick
Kingfish (Surmai)
slices
Lemon juice 2 Tbsp
Salt To taste
Raw Mango 2 medium sized
Method of preparation Coconut (Scraped) 1 Cup
Oil 6 Tbsp
1. Clean, wash karke fish ko dry karo, ½ Red Chilly powder 1 Tbsp
tbsp turmeric powder, Lemon juice aur salt
mila kar fish ko marinate karo.
Tamarind Pulp 2 Tbsp
2. Mangoes ko cheel kar, wash karke Mustard Seeds ½ Tsp
slice karo, onions ko chop karo. Green Red Chilly whole 2 Nos
chillies ko slit karo, coriander leaves ko chop Rice Flour 1½ Tbsp
karo, curry leaves ko wash karke dry karo.
Coconut (scraped) ko 1 cup warm water mein 3-4 minutes tak soak karo, grind karke
squeeze karke coconut milk ko extract karo. Coconut residue ko curry ke liye rakho.
3. 2 tbsp oil ko ek pan mein garam karo, fish ko shallow fry karo, high heat mein golden
brown both sides mein karo.
4. Ek dusara pan mein 4 tbsp oil ko garam karo, onions ko dalkar brown karo, slit green
chillies, turmeric powder, red chilly powder aur coriander powder ko dalkar mix karo.
Coconut residue aur 4 cup pani dalkar boil karo, tamarind pulp ko dalkar, medium heat mein
10 minutes tak simmer karo stirring occasionally. Is curry ko ek mesh mein dalkar chaano
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achhi tarah se.
5. Ek kadai mein oil ko garam karo (oil jis mein fish ko fry kiya ho), mustard Seeds ko
dalo, crackle hone par curry leaves aur dry red chillies broken ko dalkar stir karo, mango Pcs
ko dalkar saute 1 minute tak aur channa hua curry ko dalo.
6. ½ cup pani mein rice flour ko mix karo, ise boiling curry mein dalo, gada hone par fish
slices ko dalo salt ko dalkar mix karo, 2 minutes tak pakao.
7. Coconut milk ko dalkar low heat mein 2-3 minutes tak pakao, coriander leave se
garnish karo, garam serve karo.
FISH CURRY
Fish 500 gm
Oil for Tempura 50 gm
Jeeram Rai, Methi Dona 05 gm
Onion 150 gm
Tomato 150 gm
Ginger paste 80 gm
Salt To taste
Haldi pdr 03 gm
Lal Mirch pdr 05 gm
Method of preparation Vineagar/Lemon juice 20 ml
1. Fish ko vinegar se dhulai karke, Green Chilli slight 05 gm
usse ginger garlic paste, namak, haldi, lal Hara Dhaniya 05 gm
mirch pdr, aur vinegar se marinate karke ½ Oil for frying 05 gm
hours ke lia rako. Aur fir golden colour mein fry karo.
2. Pyaz, ginger, garlic aur tomater ko alag alag pees lo.
3. Ek kadai mein oil garam karo. Usmein jeera, rai, methi dana dalo, fir bareek pisa hua
pyaz dalo, brown hone par hari mirch aur ginger paste dalo aur 3 minute pakao.
4. Ab masala dalo aur pakne par pisa hua tamater dalo aur oil chodne tak pakao. Jab
masala pak jaye to fry kiya hua fish ko daalkar 2 minute pakao. Barik kata hua hara dhania
se garnish kar serve karo.
MUTTON MASALA
Meat 500 gm
Pyaz 100 gm
Dahi 50 gm
Ghee 100 gm
Dhaniya 10 gm
Lal Mirch 15 gm
Adrak 15 gm
Lehsun 20 gm
Jeera aur Laung 15 - 15 gm
Method of preparation Dal Chinni 2 gm
Kali Mirch 5 gm
1. Meat ko saaf karne ke baad kato. Hari Mirch 10 gm
Pyaz ko dice karo. Hara Dhaniya aur khas khas 15 - 15 gm
2. Masale tatha khaskhas ka alag-2 Namak aur Stock As reqd
paste taiyar karo.
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3. Hari mirch ko lamba do bhagon mein kato.
4. Dahi ko masala milakar meat par lagao. Ek ghante tak rakho.
5. Garam ghee mein pyaz ko brown karo. Masala laga meat dalkar bhuno tatha gadhi
gravy ke avashyak stock dalkar halki aanch par pakao.
6. Khaskhas paste milakar 5 minut pakao. Hari mirch tatha dhaniya patta se garnish kar
ke serve karo.
MUTTON ROGANJOSH
Lamb/Mutton 800 gm
Oil/Ghee 4 Tbsp
Asafoetida 1 ¼ Tsp
Onion/Tomato 100/100 gm
Cinnamon 2 One inch pc
Cloves 6-8 Nos
Black Pepper Corns 5-6 Nos
Large Cardamom 4 Nos
Kashmiri Red Chilli powder 1 Tsp
Method of preparation Fennel (Saunf) powder 2 Tbsp
1. Lamb/mutton ko clean, wash karke Yogurt 1 Cup
medium sized pcs mein cut karo. Salt To taste
2. Ek thick bottomed pan mein oil ko Rattan Jot 1 Tsp
garam karo, asafoetida, cinnamon sticks,
cloves, black peppercorns aur large cardamoms ko dalkar ½ minute sauté karo. Lamb Pcs
ko dalkar medium flame mein red brown colour hone tak 12-15 minutes tak pakao. Thora pani
dalkar, low flame mein 12-15 minutes tak pakao, stir constantly, dhyan soute pan ke bottom
mein achhi tarah scrape karo.
3. Red chilly powder, saunf powder, ginger powder, coriander powder aur salt dalkar mix
karo. Beaten yogurt aur 2 cup pani ko dalo, cover karke meat tender hone tak pakao, stir
occasionally.
4. Taiyar hone par ek fry pan mein 2 tbsp tel dalkar garam karo. Garam tel mein Rattan
Jot dal ke rogan nikal kar upar se garnish kar garam serve karo.
MUTTON DO PYAZA
Mutton 4 kg
Pyaz 2 kg
Ghee 500 gm
Haldi 10 gm
Lal Mirch 15 gm
Dhaniya 50 gm
Jeera aur kali Mirch 20 aur 10 gm
Dal Chinni 5 gm
Badi Elaichi 4 Nos
Adrak 100 gm
Lahsun / Hara Dhaniya 50 / 50 gm
1. Meat ko saaf kar ke kato. Bache hue Namak aur Stock To taste
bhag ka stock taiyar karo.
2. Pyaz ki adhi matra ko slice karo tatha aadhe bache bhag ko ring cutting kar rakho.
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3. Masale ka paste taiyar karo. Ghee garam kar ring cutting pyaz ko ek minute ke liye
garam ghee mein dalkar nikalo aur alag rakho.
4. Slice kate hue pyaz ko ghee mein dalkar brown karo. Masala paste tatha meat dalkar
khub bhuno. Ghadi gravy ke liye avashyak stock dalo aur meat ko pakane do.
5. Meat pak jane par ring kata hua pyaz milao. Hare dhaniya se garnish kar ke serve
karo.
MUTTON KOFTA CURRY
Meat Keema 1.250 kg
Pyaz 600 gm
Tamatar 500 gm
Ghee 400 gm
Egg 3 Nos
Lahsun 50 gm
Hari Mirch 25 gm
Hara Dhaniya 50 gm
Dhaniya Patta 50 gm
Method of preparation Lal Mirch 30 gm
Jeera 15 gm
1. Hare masala acchi prakar se mix kar Laung / Dal Chini 5 gm / 5 gm
ke keema mein milao.
Kali Mirch 10 gm
2. Laung, dalchinni ka powder tatha Haldi 30 gm
anda bi keema mein millao. Namak Sawad ke anusar
3. Masale ka paste taiyar karo. Pyaz, tamatar tatha masale se gravy taiyar karo.
4. 30 gm ka kofta banakar deep fry karo. Kofta ko gravy mein dalkar 10 minute dhimi
aanch par pakao. Hare dhaniya se garnish kar khane ko de.
MUTTON PALAK
Mutton 800 gm
Spinach (Palak) puree 200 ml
Refined oil 40 ml
Green Chilli (hari mirch) paste 25 ml
Salt 10 gm
Method of preparation Stock 250 ml
Dal Chini 05 gm
1. Mutton ko 2 inch ke tukdo mein kato.
Elaichi 05 gm
Mutton ko adha adrak lehsun paste, hari
Lemon (Nimbu) ka ras 25 ml
mirch paste, namak aur nimbu ras milake 2
se 3 ghanta ke liye marinate hone ke liye rakhe.
2. Ek kadai mein tel garam kare dalchini aur elaichi dalkar bhune. Barik kata hua pyaz
dalkar kachapan dur hone tak bhune. Phir bacha hua adrak lehsun paste aur hari mirch
paste dalkar bhune.
3. Mutton dalkar 15 minute tak tej aag par bhune. Adha palak paste aur garam masala
powder mile stock milakar mutton 3 hissa pakne tak pakao. 3 hissa pakne par aur adha
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palak puree milae jis se ki colour thik dikhega. Swad ke anusar namak milae aur garama
garam serve kare.
KEEMA PAV
Mutton Mince (Kheema) ½ Kg
Onions 3 med sized
Ginger 1One inch piece
Tomato 2 med sized
Garlic 8-10 Cloves
Green Peas ½ Cup
Salt To taste
Oil 3 Tbsp
Method of preparation Green Cardamom 3-4 Nos
Black Cardamom 1 Nos
1. Onion ko cheel kar, finely chop karo. Cloves 3-4 Nos
2. Tomatoes ko wash karke finely chop Bay Leaves 2 Nos
karo. Cinnamon 2 One inch stick
3. Ginger-garlic ko dalkar fine paste Red chilly powder 1 ½ Tsp
banao. Turmeric powder ¼ Tsp
Cumin powder 1 Tsp
4. Green peas ko salted boiling water
mein dalkar 5 minutes tak boil karo.
Garam masala powder 1 Tsp
5. Pakne par nikal kar cold water mein Butter 2 Tbsp
dalkar refresh karo, nikal kar alag rakho. Pav or Bread Rolls 8 Nos
6. Coriander leaves ko clean, wash karke finely chop karo.
7. Ek thick bottomed pan mein oil ko garam karo, green aur black cardamom, cloves,
cinnamon aur bay leaves ko dalkar stir karo.
8. Chopped onions ko dalo, medium heat mein golden brown hone tak fry karo, stirring
continuously.
9. Ginger-garlic paste ko dalo stir fry karo.
10. Chopped tomatoes ko dalkar pakao jab oil masala se alag hone par mutton mince
(kheema) ko dalo.
11. High heat mein 3-4 minutes pakao, stirring continuously.
12. Heat ko reduce karo ½ cup pani dalkar cover karke mince pakne tak pakao stir
occasionally.
13. Red chilly powder, turmeric powder, cumin powder, coriander powder, salt aur boiled
green peas ko dalkar mix karo high heat mein 2 minutes tak ya mince dry hone tak pakao.
14. Garam masala powder dalo, aur chopped coriander leaves uppar se garnish karo.
15. Thick bottomed pan mein butter ko garam karo.
16. Pav ko horizontally slice 2 Pcs mein karke, ½ minute butter mein pan fry karo.
17. Pav crisp aur light brown hone tak pav ko press karke pakao.
18. Kheema ko serve karo pan fried pavs ke saath.
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MUTTON VINDALOO
Meat 500 gm
Aloo 700 gm
Pyaz 100 gm
Sirka 40 ml
Ghee 100 gm
Dhaniya aur jeera 10 / 10 gm
Haldi 10 gm
Lal Mirch 15 gm
Adrak 20 gm
Method of preparation Lahsun 25 gm
Dal Chinni 15 gm
1. Meat ko saaf karne ke baad 1” ke
Badi Elaichi 3 Nos
tukdo mein kato. Aloo ko chil kar meat ke
Kali Mirch 5 gm
barabar piece banao.
Namak aur stock Swad bhar
2. Sirka ke sath masala pisso tatha meat
mein achhi tarah millao. Ek ghante tak rakho.
3. Pyaz slice kar garam ghee mein brown karo. Masala laga meat dalkar bhuno. Stock
dalkar pakao.
4. Jab meat teen hissa pak jata hai to aloo tatha namak milao. Aloo pak jane par meat
ko aanch se hata do serve karo.
MANGSHOR JHOL
Mutton pcs ½ kg
Onions 2 large sized
Ginger ½ Inch piece
Garlic 5 Cloves
Yogurt ½ Cup
Salt To taste
Mustard Oil 2 Tbsp
Method of preparation Red Chilly powder 1½ Tsp
1. Mutton ko dho kar trim karo.
2. Aloo ko 1 inch sized cubes mein cheel Cumin powder 1 Tsp
ne ke badh cut karo, ise pani mein dalkar Oil To deep fry
rakho. Pure Ghee 2 Tbsp
3. Onions ko finely slice cut karo. Bay leaves 2 Nos
4. Ginger-garlic ko saaf karke fine paste Paanch Phoran 1 Tsp
banao. Garam Masala powder ½ Tsp
5. Coriander leaves ko finely chop karo.

6. Yogurt ko whisk karke smooth banao.
7. Ek large bowl mein mutton, yogurt, salt, ginger-garlic paste, mustard oil, red chilly
powder, turmeric powder, coriander powder aur cumin powder ko dalkar marinate karo.
8. 2 hours tak refrigerate karo.
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9. Ek kadai mein sufficient oil ko garam karo.
10. Potatoes dalkar deep fry golden brown hone tak karo, nikal kar absorbent paper ke
uppar dalo.
11. Desi ghee ko ek kadai mein garam karo.
12. Bay leaves aur paanch phoran ko dalo.
13. Crackle hone par onion ko dalkar brown hone tak fry karo.
14. Mutton ko marinate ka saath dalo, 3 cup pani bhi dalo.
15. Boil hone par aag ko reduce karo.
cover karke low heat mein simmer karo, stirring occasionally for 40-45 minutes.
16. Mutton tender (gol) hone par, garam masala powder, potatoes aur coriander leaves
ko dalkar stir karo aur garam serve karo.
17. Ise pressure cooker mein dalkar, 2 cup pani dalkar paka sakta hain.
MUTTON SHAHI KORMA
Mutton (Boneless) 600 gm
Ginger 1 Inch piece
Garlic 7-8 Cloves
Cashewnut ¼ Cup
Yogurt ½ Cup
Ghee/Oil 4 Tbsp
Cinnamon 2 One inch stick
Method of preparation Mace ½ Blade
Cloves 4-5 Nos
1. Boneless mutton ko clean, wash Coriander powder 1 Tbsp
karke 1 inch sized cube mein cut karo. Red Chilly powder 1 ½ Tsp
2. Onion ko finely chop karo. Salt To taste
3. Ginger-garlic ko fine paste banao. Garam Masala powder 1 Tsp
Fresh Cream ½ Cup
4. Cashewnut ko ½ cup pani mein ½ an
hr tak soak karke fine paste banao.
5. Yogurt ko beat karke smooth banao.
6. Ghee ko ek thick bottomed pan mein garam karo.
7. Green cardamom, cinnamon, mace aur cloves ko dalo, jab crackle hone par chopped
onion ko dalkar light pint hone tak sauté karo.
8. Ginger-garlic paste ko dalkar 1 minute pakao, stir constantly jis se paste bottom mein
stick na ho jaye.
9. Mutton cubes ko dalkar high heat mein 3-4 minutes tak pakao, stirring constantly.
10. Coriander powder, red chilly powder aur salt dalo 2-3 minutes tak pakao, beaten
yogurt aur 3 cup pani ko dalo.
11. Jab boil hone par, heat ko reduce karo, cover karke, mutton pakne tak pakao.
12. Cashewnut paste ko 1 cup pani mein dissolve karke dalo, 5 minutes tak high heat
mein pakao, stirring constantly.
13. Nutmeg powder aur garam masala powder ko dalkar mix karo, medium heat mein 5
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minutes tak pakao.
13. Fresh cream ko dalo, 10 minutes tak simmer karo.
14. Fried dry fruits se garnish karo aur garam serve karo.
MALBARI MUTTON
Mutton 800 gm
Ginger 2 Inch pc
Garlic 12-15 Cloves
Curry leaves 10 Nos
Oil ½ Cup
Cumin Seeds 1 Tsp
Method of preparation Coriander Seeds 1 Tbsp
Red chillies whole 4-5 Nos
1. Mutton ko clean, wash karke 1½ inch Fenugreek Seed ½ Tsp
sized pcs mein cut karo. Cinnamon 2 One inch piece
2. Onions ko cheel kar, slice karo. Green Cardamom 4-6 Nos
3. Ginger-garlic aur green chillies ko Cloves 6-8 Nos
clean, wash karke paste taiyar karo. Bay Leaves 2 Nos
Coconut (Scraped) ¾ Cup
4. Wash and chop tomatoes, wash and
Poppy Seeds
pat dry curry leaves. 2 Tbsp
(Khuskhus)
5. Ek pan mein 2 tablespoon oil ko Pepper Corns 10-12
garam karo. Mustard Seeds ½ Tsp
6. Cinnamon, coriander Seeds , dry red Turmeric powder 1 Tsp
chillies, fenugreek Seeds , cardamom, Red chilly powder ½ Tsp
cloves aur bay leaves ko dalkar 30 second Salt To taste
tak stir fry karo.
7. Coconut, khuskhus, pepper corns ko dalkar coconut slightly colour change hone tak
pakao.
8. Heat se nikal kar fine paste banao.
9. Remaining oil ko garam karo, mustard Seeds aur curry leaves, stir fry karo.
10. Onions ko dalo, golden brown hone tak saute karo.
11. Mutton Pcs aur ginger-garlic-green chillies paste ko dalkar high heat mein 10 minutes
tak pakao stirring continuously.
12. Turmeric powder, red chilly powder aur tomatoes ko dalkar oil masala ko chode ne tak
pakao.
13. 4 cup pani ko dalkar boil karo.
14. Cover karke ½ an hour tak simmer karo ya mutton fully pakne tak.
15. Masala paste aur salt ko dalo, achhi tarah mix karo.
16. Zarurat parne par pani milao, 10 minutes tak simmer karo aur garam serve karo.
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ACHARI GOSHT
Mutton 800 gm
Fresh Coriander leaves ½ Cup
Mustard Seed 1 Tsp
Fenugreek Seeds ½ Tsp
Cumin Seeds ½ Tsp
Method of preparation Fennel Seed (Saunf) ½ Tsp
Onion Seed (Kalonji) 1 Tsp
1. Mutton ko wash karke 1½ inch sized Turmeric Powder 1 Tsp
pcs cut karo. Onions aur tomatoes ko bhi Mustard Oil ½ Cup
chop karo. Ginger-garlic ko saaf karke chop
Red Chilly powder 1 Tsp
karo, coriander leaves ko chop karo.
Salt To taste
2. Red chillies, mustard Seeds , Lemon juice 2 Tbsp
fenugreek Seeds , cumin Seeds , fennel
Seeds onion Seeds aur cloves ko dry roast karo aur iska pdr banao.
3. Mustard oil ko ek thick bottom pan mein garam karo. Onions ko dal kar brown hone
tak fry karo, chopped ginger aur garlic ko dalo mix karo, aur taiyar kiya masala powder ko
dalkar ½ minute pakao.
4. Mutton ko dalo aur high heat mein light brown hone tak pakao. Turmeric powder, red
chilly powder aur salt ko dalkar mix karo, oil masala ko chhodne tak pakao.
5. Optional - Readymade aam ka achar bhi sawad ke anusar is samay dala ja sakta hai.
6. 2 cup pani dalkar boil hone tak pakao aur fir dhak kar mutton achhi tarah galne tak
pakao.
7. Chopped Tomatoes ko dalo aur medium heat mein 10 minutes tak pakao. Beech mein
samay samay par stir karte raho.Lemon juice ko dalkar stir karo.
8. Seasoning ko adjust karo aur Chopped coriander leaves se garnish karke garam
garam serve karo.
ANGARA GOSHT
Mutton 800 gm
Onion 150 gm
Tomatoes 150 gm
Haldi pdr 05 gm
Sukha Dhaniya 20 gm
Sabot Mirch 10 gm
Garlic 20 gm
Dahi 100 gm
Deshi Ghee 150 gm
Method of preparation Muton stock As required
Green Coriander 2 Fin strip
1. Meat ko ek size ke tukde mein kato. Salt To taste
2. Usmein dahi, sabut lal mirch, sukha
dhania aur garlic ka paste, aur namak dalkar 2 ghante tak rakho.
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3. Onion, tomato aur dhaniya patta ko barik kato.
4. Ek patila mein deshi ghee garm karo usmein khada masala long, dalchini, tej patta,
choti elaichi, badi elaichi dalo.
5. Barik kata pyaz dalo aur halka brown hone takr bhuno.
6. Usmein adha bacha hua red chilli, garlic, sabut dhania ka paste dalo aur 1 se 2 min
tak bhuno.
7. Barik kata hua tomato dalo aur adha galne tak pakao.
8. Marinate kiya hua meat dalo aur pani sukhne tak dhimi aanch mein achhi tarah se
bhuno.
9. Zarurat bhar stock dalo aur meat ko achhi tarah se pakao.
10. Jab gravy halka gada ho jaye aur meat achhi tarah se pak jaye chulhe se utaro.
11. Service bowl mein dalo aur hara dhaniya se sajakar garm khane mein serve karo.
MALWANI MUTTON
Mutton 500 gm
Garlic 10 Cloves
Oil 4 Tbsp
Salt To taste
For Malwani Masala
Method of preparation Red Chillies whole 10 Nos
Coriander Seeds 2 Tbsp
1. Mutton ko clean, wash karke 1 inch
Cloves 4-5 Nos
size ke cubes mein cut karo.
Pepper Corns 7-8 Nos
2. Onions ko finely slice karo. Cumin Seeds ½ Tsp
3. Ginger ko julienne cut karo, ginger aur Caraway seed (Shahi
½ Tsp
garlic ko saaf karke paste banao. Jeera)
4. Coriander leaves ko saaf karke finely
Black Cardamom 2-3 Nos
chop karo.
Dry Coconut (Grated) ½ Cup
5. For Malwani Masala. Sabhi dry Poppy see0ds (Khuskhus) 1 Tsp
masala, dry grated coconut aur poppy Seeds
ko dry roast karke, sabhi ko ek saath fine paste thoda pani mila kar banao aur alag se rakho.
6. Ek thick bottomed vessel mein oil ko garam karo.
7. Sliced onions dalkar saute karo light golden brown hone tak.
8. Ginger-garlic paste dalkar saute karo few seconds ke liye.
9. Mutton pcs ko dalkar saute karo, 4 cup pani, salt ko dalo, cover karke low heat mein
mutton pakne tak pakao.
10. Mutton pak jane par pisa hua masala, turmeric powder dalkar mix karo.
11. Gravy thick hone par ½ cup pani dalkar 2-3 minutes simmer karo.
12. Seasoning ko check karo, garam serve karo, coriander leaves aur ginger julienne se
garnish karo.
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CHICKEN CURRY
Chicken 1 (800 gm)
Onion 4-5 med sized
Ginger 1 Inch pc
Garlic 10 Cloves
Tomatoes 4-5 med sized
Ghee/Oil 4 Tbsp
Cloves, Green Cardamom 4-5 Nos each
Method of preparation Turmeric powder ½ Tsp
1. Chicken ko clean, wash aur skin ko Cumin powder 2 Tsp
nikal kar 8 pcs mein cut karo.
Red Chilly powder 1 Tsp
2. Onion ko cheel kar, grate ya finely Salt To taste
chop karo, ginger aur garlic ko saaf karke Garam Masala powder 1 Tsp
fine paste banao, tomatoes ko roughly chop
karke puree banao. Coriander leaves ko wash karke finely chop karo.
3. Ek thick bottomed pan mein ghee ko garam karo, cinnamon aur green cardamom ko
dalkar stir fry ½ minute tak karo. Grated onion ko dalkar saute golden brown hone tak karo.
Ginger-garlic paste ko dalkar 2-3 minute tak stir fry karo. Turmeric powder, coriander powder,
cumin powder aur red chilly powder ko dalkar mix karo.
4. Tomato puree ko dalkar stir karo, oil masala se separate hone tak pakao. Chicken pcs
aur salt ko dalkar high heat mein 5 minutes tak pakao, 2 cup pani dalkar boil karo, boil hone
par cover karke chicken galne (tender) hone tak simmer karo.
5. Garam masala uppar se sprinkle karo, chopped coriander leaves se garnish karke
garam serve karo.
HANDI KA MURGH
Chicken 1 kg
Dahi 150 gm
Choti Elaichi 6 Nos
Laung 4 Nos
Khaskhas 10 gm
Kaju 10 Nos
Pyaz 250 gm
Adrak 50 gm
Hari Mirch 10 gm
Method of preparation Pudina ½ Bunch
Hara Dhaniya ½ Bunch
1. Sabse pahle khaskhas ko bhiga kar
Adrak, Lehsun paste 40 gm
rakho aur uske baad usko kaju, elaichi, laung
ke sath pees kar alag rakho.
Nimboo 2 Nos
2. Pudina aur hara dhania ko saaf karke Gulab Jal 10 ml
bareek kat kar alag rakho. Namak To taste
3. Pyaz ko slice cutting kar golden brown Tel 150 gm
karke paste bana kar rakho. Tamatar 50 gm
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4. Adrak ko julienne cutting mein kato aur alag rakho.
5. Ab dahi mein adrak lehsun ka paste aur ismein namak, lal mirch powder, nimboo ka
juice milao aur chicken ko marinate karo.
6. Ab ek kadai mein tel garam karo. Tel garam hone par adrak, lehsun ka paste aur pyaz
ka paste dalo aur ache se bhun kar pakao.
7. Ab ismein khakhas ka paste milao aur ache se bhuno.
8. Ab barik kate hue tamatar ismein dalo aur gravy ko dheemi anch par taiyar karo.
9. Gravy taiyar hone par marinate kiya hua chicken dalo aur usko pakao.
10. Jab chicken pak jaye tab ismein lal mirch powder, namk, gulab jal, podhina patta, hara
dhaniya aur julienne cutting kiya hua adrak dalo aur mix karke kuchh der pakao. Aur garma
garam serve karo.
DUM MURGH
Chicken 1 (800 gm)
Ginger 2 One inch piece
Garlic 6-8 Clove
Almond 15-20 Nos
4 Tbsp + to fry
Ghee
onion
Yogurt 1 ½ Cup
Bay leaves 2 Nos
1. Chicken ko clean aur wash karke, 8 Pcs Coriander powder 1 Tbsp
cut karo. Ginger-garlic aur green chillies ko mix Mace powder ¼ Tsp
karke paste taiyar karo. Green Cardamom
¼ Tsp
2. Almond ko 1 cup hot water mein 10 powder
minutes tak soak karke rakho, cheel kar fine Cumin powder 1 Tsp
paste banao. Black Cardamom
½ Tsp
3. Onion ko cheel kar, slice cut karo, ek powder
kadai mein sufficient oil ko garam karke onion Cinnamon powder ¼ Tsp
slice ko deep fry golden brown hone tak karo, Fresh Cream ½ Cup
absorbent paper ke uppar drain karo, thanda hone ke badh fine paste banao.
4. Chicken pcs ko yogurt, ginger-garlic-green chilli paste aur salt mila kar 2 hours tak
marinate karo.
5. 4 tablespoon ghee ko narrow mouthed pan (degchi) mein garam karo.
6. Bay leaves aur marinated chicken ko dalkar gravy boil hone tak pakao.
7. Coriander powder, cumin powder, browned onion paste, almond paste dalo, half cup
pani mila kar achhi tarah stir karo.
8. Degchi ko light fitting lid ya aluminium foil se cover karo, jisse steam bahar na nikal
sakte. 15 minutes tak simmer karo.Ise (atta) dough se bhi seal kar sakte hain.
9. Degchi ke cover ko nikalo. Mace powder, green cardamom powder ko uppar se
sprinkle karke achhi tarah mix karo. Fresh cream bhi mix karo.
10. Garam serve karo.
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CHICKEN MAKHANI
1 med sized
Chicken
(800 gm)
Lemon juice 1 Tbsp
Kashmiri Red Chilli powder 1 Tsp
Salt To taste
For Marination
Yogurt 1 Cup
Ginger 2 Inch pc
Garlic 5-6 Cloves
Method of preparation Kashmiri Red Chilli powder 1 Tsp
Salt To taste
1. Chicken ko skin out karke, clean karke Garam Masala powder ½ Tsp
wash karo. Mustard Oil 2 Tbsp
2. Sharp knife se breast aur leg piece Butter (for basting) 2 Tbsp
mein incisions (chade) banao. For Makhani Gravy
3. Kashmiri red chilly powder, Lemon Ginger 2 Inch pc
juice aur salt mein laga kar chicken ko half an 10-12
Garlic
hour tak rakho. Cloves
Butter 50 gm
4. Yogurt ko muslin cloth mein dalkar 15-
20 minutes tak taango (hang).
Whole Garam masala 1 Tbsp
5. Ginger-garlic ka paste taiyar karo. Tomato Pure 400 gm
6. Red chilly powder, salt, ginger-garlic Red Chilly powder 1 Tbsp
paste, Lemon juice, garam masala powder Garlic Paste 2 Tbsp
aur mustard oil ko thanga hua yogurt mein Garam Masala powder ½ Tsp
milao aur mix karo. Salt To taste
7. Yogurt mixture ko chicken Pcs ke Sugar/Honey 2 Tbsp
uppar lagao 3-4 hours tak marinate karo, ise Kasoori Methi ½ Tsp
refrigerate bhi kar sakte hain.
8. Chicken ko tandoori sheek mein achhi tarah laga kar garam tandoor mein dalkar pakao
10-12 minutes tak.
9. Beech-beech mein paltao butter lagao, chicken pak jane par nikal kar alag rakho.
10. Gravy ke liye.
(a) Ginger-garlic ko saaf aur wash karke paste banao.
(b) Green chillies ko chop karo.
(c) Ek pan mein butter ko garam karo, whole garam masala ko dalo.
(d) Crackle hone par ginger-garlic paste aur chopped green chillies ko dal kar 2
minutes tak pakao.
(e) Tomato puree, red chilly powder, garam masala powder salt aur 1 cup water
dalkar boil karo. Heat ko reduce karke simmer karo, 10 minutes tak.
(f) Sugar ya honey aur powdered kasoori methi ko dalo.
11. Cooked tandoor chicken Pcs ko dalo, simmer karo, 5 minutes tak.
12. Fresh cream dalkar mix karo aur nikalo.
13. Nan ya parantha ke saath garam serve karo.
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MURGH CHAANDI KORMA
Chicken (Skinless) 1 (800 gm)
Onion 3 med sized
Ginger 1 Inch piece
Garlic 6-8 Cloves
Almond 10-12 Nos
Pistachios 6-8 Nos
Yogurt 1 Cup
Oil ¼ Cup
Method of preparation Khoya/Mawa (Grated) ½ Cup
Dried Rose Petals 8-10 Nos
1. Chicken ko clean, wash karke 12-14 Silver Varq For garnish
pcs main cut karo. Onion ko cheel kar,
finely chop karo. Ginger, garlic aur green
Salt To taste
chillies ko saaf karke, fine paste taiyar karo.
Fresh Cream ¼ Cup
2. Almonds aur pistachios ko one cup Green Cardamom powder ½ Tsp
hot water mein dalkar 10 minute tak rakho,
cheel kar. 3-4 almond ko garnish ke liye rakh kar, remaining almond ko fine paste aur
pistachios ko bhi fine paste karo. Yogurt mein ½ cup pani mila kar whisk karke smooth karo.
3. Ek deep pan mein oil ko garam karo, sliced onion ko dalkar saute karo light golden
brown hone tak. Ginger-garlic-green chillies paste, ko dalkar 2 minutes tak stir fry karo.
4. Almond paste, pistachios paste, grated khoya aur 1 cup warm water ko dalkar heat ko
reduce karo, 10-15 minutes tak pakao, stirring frequently.
5. Chicken Pcs aur whisked yogurt ko dal kar medium heat mein dhak kar 8-10 minutes
tak pakao, stirring occasionally.. White pepper powder aur salt dalo, achhi tarah mix karo,
3-4 minutes simmer karo ya chicken complete pak jane tak.
6. Fresh cream, green cardamom powder aur lightly crushed rose petal ko dalo, mix
karke 2 minutes simmer karo. Silver varq se garnish karo, almonds, pistachios slices se
garnish karke garam serve karo.
KOYLA CHICKEN
Chicken 1(800 gm)
Garlic 6-8 Cloves
Cashewnut 10-15 Nos
Red Chilly powder 1 ½ Tsp
Butter 3 Tbsp
1. Chicken ke skin ko nikalo, wash Lemon juice 1 Tbsp
karke 8 pcs mein cut karo. Green chillies ke Fresh Cream ½ Cup
stem ko nikal kar slit karo, clean aur wash
Coal 2 large pcs
karke ke fine paste karo. Ginger-garlic ko
Ghee 1 Tbsp
cheel kar, wash karke fine paste banao.
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2. Tomatoes ko wash karke, boiling water mein 2-3 minutes ke liye blanch karo, cheel kar
puree banao.
3. Cashewnut ko dry roast karke coarsely grind karo.
4. Chicken pcs ko, ginger-garlic paste, garam masala powder, red chilly powder aur salt
dalkar 1 hours ke liye marinate karo.
5. Ek kadai mein butter ko garam karo, marinated chicken ko saute , 2 minutes tak karo,
slit green chillies ko dalkar mix karo.
6. Tomato puree aur ½ pani dalkar medium heat mein 15 minutes tak cover karke pakao.
7. Crushed cashewnut, Lemon juice aur coriander leaves ko dalkar simmer karo, oil
masala ko chode ne tak. Fresh cream ko dal kar gently mix karo aur aag se nikalo.
8. Coal ko open flame mein rak kar garam karo red hot hone tak, aag se hata kar ek small
steel bowl main dalo, ise bowl ko chicken ke uppar rakho. 1 tablespoon garam ghee ko coal
ke uppar dalo, jab smoke aane lagate hain. Kadai ko lid se dhak do 10 minute tak, Steel bowl
ko coal ke saath nikalo aur garam serve karo.
CHICKEN JALFRAEZI
Chicken (Boneless) 500 gm
Ginger 1 inch +1½ inch pc
Vinegar 2 Tbsp
Garlic 10 Cloves
Red Chilly powder 1 ½ Tsp
Salt To taste
Method of preparation Oil 5 Tbsp
Cumin Seed 1½ Tsp
1. Chicken ko wash karke thin strips cut
karo.
Tomato Puree ½ Cup
2. Onion ko cheel kar, thinly slice karo, Tomato Ketchup 2 Tbsp
capsicum ko seedless karke thin strip cut
karo, ginger ka 1 inch piece ko julienne cut karo. Bache hua ginger aur garlic ko saaf karke,
cheel kar smooth paste banao. Coriander leaves ko wash karke chop karo.
3. Chicken strips ko 1 tablespoon vinegar, half red chilly powder, half the ginger-garlic
paste aur salt ko dalkar marinate ½ an hour tak karo.
4. Ek deep pan mein oil ko garam karo, cumin seed aur whole red chillies ko dalkar stir
fry karo, colour change hone par sliced onion dalkar stir fry karo, ginger-garlic paste ko dalo
2-3 minute tak saute karo.
5. Marinated chicken ko dalo, stir fry 3-4 minutes karo, tomato puree, tomato ketchup,
remaining red chilly powder ko dalkar stir fry chicken dry hone tak karo, seasoning ko adjust
karo.
6. Ginger julienne, capsicum strips, chopped coriander leaves remaining vinegar ko dal
kar toss karo.
7. Garam serve karo.
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CHICKEN METHI
Chicken 1 medium sized
Garlic 10-12 Cloves
Yogurt 1 Cup
Oil 2 Tbsp
Bay leaves 2 Nos
Method of preparation Green Cardamom 5 Nos
Black Cardamom 2 Nos
1. Chicken ko clean, skin out aur wash Cloves 3 Nos
karke medium sized pcs mein cut karo. Cinnamon 1 Inch stick
2. Onions ko chop karo, ginger ko chop Pepper Corn 5 gm
karo, garlic ko paste banao. Green chillies Turmeric powder ½ Tsp
aur coriander leaves ko clean karke chop Red chilly powder 1 Tsp
karo. Yogurt ko whisk karo. Coriander powder 1 Tsp
3. Ek pan mein oil ko garam karo, bay Dried Fenugreek leaves
2 Tbsp
leaves, green cardamoms, black cardamoms, (Kasoori Methi)
cloves, cinnamon aur pepper corns ko dalkar Garam Masala powder 1 Tsp
crackle hone tak pakao. Salt To taste
4. Onions ko dalkar, soft aur light brown hone tak pakao, ginger chopped ko dalo, garlic
paste, turmeric powder, red chilly powder, coriander powder aur chopped green chillies ko
dalkar 1 minutes saute karo.
5. Chicken pcs aur beaten yogurt ko dalkar high heat mein 7-8 minutes tak pakao,
kasoori methi ko dalo, 3-4 cup pani dalkar low heat mein 10 minutes dhak kar pakao. Garam
masala powder aur salt ko dalkar mix karo.
6. Chopped coriander leaves se garnish karke garam serve karo.
CHICKEN LABABDAR
Chicken 800 gm
Dahi 50 gm
Ginger Garlic paste 20 gm
Chilli powder 10 gm
Coriander powder 15 gm
Garam masala 05 gm
Butter/Oil 40 gm
Brown Onion paste 100 gm
Tomato Puree 50 gm
Method of preparation Khoya 50 gm
Loung, Dalchini, Choti Elachi,
1. Chicken ka saf karke 1½ inch piece 05 gm
Tejpatta
mein kato, kata hua chicken ke ander dahi, Namak To taste
ginger, garlic chilli pdr, coriander pdr, aur Kaju paste 50 gm
swad bhar namk dal kar merination karo aur Cream 50 gm
1 ghanta tak rakkho.
Kasoori Methi powder ½ Tsp
2. Ek bartan mein butter/oil garam karo
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usi ke andar sabut masala pyaz ka paste dalkar 1-2 minute bhune ussike andar andar
merination kia hua chicke dalkar pani sukhne tak bhuno.
3. Ussi ke andar tomato puree dalo au thori der bhuno. Bhuna hua chicken ke andar
jarurat ke anusar stock dalkar chicken ko achi tarah se pakao.
4. Ab chicken 1/3 hissa pak jane per kaju ka paste ½ matra mein koya aur ½ cream, curd
kastoori methi dal kar aur thori der pakao.
5. Jab gravy halka gadha hone per chulhe se utaro, bacha hua cream khoya se
garnishing karke garama garam serve karo.
KOLHAPURI SUKHA CHICKEN
Chicken (Skinless) 1 kg
Onions 3 med sized
Ginger 1 Inch pcs
Garlic 6-8 Cloves
Oil 5 Tbsp
Turmeric powder ¼ Tsp
Nutmeg Grated A pinch
Kolhapuri dry chatney 1 Tsp
1. Chicken ko clean karke, wash karke, For paste
10-12 piece mein cut karo.
Dry Coconut ¼ Cup
2. Onion ko finely chop karo, ginger-garlic Bedgi Red Chillies 8-10 Nos
ko fine paste banao, coriander leaves ko finely Sesame Seeds 1 Tbsp
chop karo. Red chillies ke stem ko nikalo. Poppy Seed 2 Tbsp
3. Grate dry coconut, bedgi red chillies ka Pepper Corns 6-8 Nos
stem ko nikalo, sesame Seeds , poppy Seeds Caraway Seed
1 Tsp
, pepper corn, caraway seed, cinnamon, green (Shahi Jeera)
cardamom, black cardamom, cloves aur mace Cinnamon 1 Inch stick
ko dry roast karo. Green Cardamom 3-4 Nos
4. Thanda karke, roasted spices ko dry Black Cardamom 1 Nos
coconut aur bedgi red chillies ke saath mila Cloves 4-5 Nos
kar fine paste thoda pani mila kar karo. Mace 1 Blade
5. Ek thick bottomed pan mein oil ko garam karo, dry red chillies ko dalkar stir karo, ise
nikal kar alag rakho garnish ke liye. Chopped onion ko same oil mein dalkar saute karo
golden brown hone tak.
6. Ginger-garlic paste dalkar, medium heat mein few second ke liye pakao coconut
paste ko dal kar 3-4 minutes medium heat mein pakao, stirring continuously.
7. Chicken pcs ko dalkar high heat mein 2-3 minute tak pakao, stirring continuously.
8. ½ cup pani ko dalkar medium heat mein 3-4 minutes tak pakao, stirring frequently.
9. Turmeric powder, grated nutmeg, kolhapuri dry chatney aur salt ko dalkar achhi tarah
mix karo, chicken pak jane par aur masala thick aur dry hone tak pakao.
10. Chopped fresh coriander leaves se aur fried dry red chillies se garnish karke garam
serve karo.
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ANDHRA CHILLI CHICKEN
Chicken 1 medium sized
Salt To taste
Lemon juice 4 Tbsp
Garlic 6-8 Cloves
Red Chilli whole 8-10 Nos
Rice 2 Tbsp
Yogurt ½ Cup
Method of preparation Fresh Coriander leaves A small bunch
Oil ¼ Cup
1. Chicken ko clean, wash karke, 4 pcs Refined Flour (Maida) ¼ Cup
mein cut karo.
2. Pcs ke uppar 3-4 half inch deep cut banao,
3. Salt aur 2 tbsp Lemon juice ko laga kar ek side mein rakho.
4. Ginger, garlic, curry leaves, red chillies aur rice ko achhi tarah wash karke, sabhi ka
smooth paste banao, bacha hua Lemon juice bhi ise paste mein mila do.
5. Is paste ko yogurt mein milao, whisk karo smooth consistency hone tak, salt bhi mix
karo.
6. Yogurt mixture ko chicken pcs ke uppar lagao. 4-6 hour tak marinate karo,
7. Coriander leaves ko clean wash karke finely chop karo.
8. Ek pan mein oil ko garam karo.
9. Marinated chicken pcs ko refined flour mein roll karo, excess flour ko shake karke
nikal do, aur shallow fry 1 minute tak karo, chicken side ko turn karo aur 1 minute tak pakao.
10. Heat ko reduce karo, 5-6 minute chicken ko turn karte hue uniform cooking (sabhi
jagah chicken pcs ko barabar se pakao). Chicken ko nikalo aur drain karo.
11. Chicken ko ek shallow pan mein transfer karke medium heat ke uppar rakho, chopped
coriander leaves ko dalo, 2 tablespoon water ko dalkar cover karo.
12. Heat reduce karo 5 minutes tak low heat mein chicken completely pakne tak rakho.
Nikal kar garam serve karo.
KOZHI VARTHA CURRY
Chicken 1 kg
Pepper Corns 3 Tsp
Ginger 2 Inch pc
Garlic 6-8 Cloves
1. Chicken ko clean, wash karke 16 piece mein cut karo.
2. Onion ko chop karo, tomatoes ko fine chop karo, crush pepper corns coarsely.
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Coriander leaves ko clean karke finely chop karo.
3. Curry leaves ko wash karke pani ko jhaad kar dry karo.
4. Red chillies ko bareek karo 2 bhag mein.
5. Red chillies, ginger aur garlic ka fine paste banao.
6. Chicken pcs ko ginger-garlic paste, red chilly powder, Lemon juice, turmeric powder
aur salt dalkar 3 hrs tak marinate karo.
7. 2 tablespoon oil ko thick bottomed pan mein garam karo.
8. Marinated chicken ko dal kar high heat mein little brown hone tak saute karo aur fir
chicken pcs ko nikal kar alag rakho.
9. Ek pan mein remaining oil ko dalo. Garam hone par chopped onion dalkar, brown
hone tak fry karo. Curry leaves ko dalkar stir karo.
10. Tomatoes, salt aur coriander powder ko dalo, oil masala ko chhodne tak fry karo.
11. Chicken aur thoda (little) water ko dalkar chicken pak ne tak pakao.
12. Half cup pani mein tamarind pulp ko dissolve karke dalo, 10 minutes tak simmer karo,
stirring occasionally.
13. Garam masala powder dalkar lightly mix karo.
14. Coarsely ground pepper corns ko dalo, seasoning ko adjust karo, coriander leaves se
garnish karo aur garam serve karo.
CHICKEN CHETTINAD
Chicken 1 (1 kg)
Onion 1 large sized
Garlic 15 Cloves
Fresh Coconut (scraped) ½ Cup
Oil ½ Cup
Method of preparation Red Chillies whole 6-8 Nos
Poppy Seeds
1. Chicken ko clean, wash aur skin nikal (khaskhas) 2 Tsp
kar twelve pcs cut karo.
Coriander seed 1 Tsp
2. Onion ko chheel kar chop karo, Cumin seed ½ Tsp
tomatoes ko chop karo, ginger aur garlic ko Green Cardamom 3 Nos
saaf karke chop karo, coriander leaves ko Cloves 2 Nos
wash karke chop karo, curry leaves ko wash Cinnamon 1 Inch stick
karke dry karo. Star Anise ½ gm
3. Ek kadai mein 2 tablespoon oil ko Fennel Seeds 1 Tsp
garam karo Red Chilly powder 1 Tsp
4. Whole red chillies , scraped coconut, Turmeric powder ½ Tsp
poppy seed, coriander seed, cumin seed, Lemon juice 1 Tbsp
green cardamom, cloves, cinnamon, star Salt To taste
anise aur fennel seed ko roast karo, nikal kar ginger aur garlic bhi mila kar paste taiyar karo.
5. Remaining oil ko ek deep pan mein garam karo, onions ko golden brown fry karo,
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6. Curry leaves aur ground paste ko dalkar saute 1-2 minutes tak karo.
7. Tomatoes, red chilly powder ko dalkar mix karo.
8. Chicken ko dalkar mix karo, 5 minutes tak pakao. 2 cup pani, Lemon juice aur salt ko
dalkar cover karke chicken pakne tak cook karo.
9. Coriander leaves se garnish karo aur boiled rice ya parantha ke saath garam serve
karo.
CHICKEN CAFREAL
Chicken 1 (1 kg)
3 Tbsp + to
Oil
deep fry
Ginger 1 Inch pc
Garlic 4-5 Cloves
Coriander Seed 1 Tbsp
Cumin Seed 1 Tsp
Method of preparation Cloves 6 Nos
1. Chicken ka skin nikal kar, wash aur Pepper Corn 8 Nos
trim karo 8 (eight) medium size mein pcs Cinnamon 1 Inch stick
banao.
Salt To taste
2. Onions ko slice cut karo aur golden Vinegar 3 Tbsp
brown fry karke, nikal kar garnish ke liye
rakho.
3. Sabhi dry masala (coriander Seeds , cumin seed, cloves, green cardamom, pepper
corns & cinnamon) ko halka roast karo aur ginger, garlic, green chillies ke saath mila kar fine
paste taiyar karo.
4. Taiyar kiya paste mein salt milao aur is paste ko chicken mein laga kar 2 to 3 hrs tak
marinate karo, fridge mein rakho.
5. Ek pan mein 3 tablespoon oil dalkar garam karo aur marinated chicken ko dal kar
pakao.
6. Aag ko kam karke, dhak kar pakao, beech-beech mein ise stir (mix) karo. Zarurat
parne par thoda warm water ko dalo. 8 se 10 minute tak pakao.
7. Chicken pak jane par vinegar dalkar 2 to 3 minutes tak pakao.
8. Fried onions se garnish karke garam serve karo.
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SOUTH INDIAN
DISHES
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PEPPER RASAM
Arhar Dal (Toovar Dal) 3 Tbsp
Garlic 3 Cloves
Curry Leaves 20 Nos
Pepper Corns 10-12
Bengal Gm Split (Chana
1 Tsp
Dal)
Black Gm Split (Dhuli Urad
1 Tsp
Dal)
Red Chillies Whole 6-7 Nos
Method of preparation Fenugreek Seeds ¼ Tsp
Cumin Seeds ½ Tsp
1. Toovar dal ko dho kar 1 cup pani Mustard Seeds ¾ Tsp
mein ½ hour tak bhiga kar rakho Coriander Seeds 1 Tsp
2. Ise pressure cooker mein 1 cup pani Salt To taste
dalkar cook karo. Oil 1 Tbsp
3. Dal pak jane par dal ko achchhi tarah Turmeric powder ¼ Tsp
mash karo aur side mein rakho. Tamarind Pulp 2 Tbsp
Jaggery (Grated) /Gaur 1 Tbsp
4. Garlic ko chheel kar dho kar crush
Tempering
karo.
Oil 1 Tbsp
5. Curry leaves ko dho kar pani ko Mustard Seeds ½ Tsp
jhado. Red Chillies Whole 2 Nos
6. Pepper corn ka dardara (coarsely) Asafoetida ¼ Tsp
powder banao.
7. Channa dal, urad dal, red chillies, fenugreek Seeds , cumin Seeds , mustard Seeds
aur coriander Seeds ko dry roast karke powder banao.
8. Ek kadai mein oil ko garam karo. Garlic, mustard Seeds crushed pepper corns aur
10 curry leaves ko dalo. Mustard Seeds fry hone par, mashed kiya hua toovar dal, masala
powder, thoda pani mein mix kiya hua salt, turmeric powder, tamarind pulp aur gur ko dalo
aur mix karo. 5 cup pani dalkar mix karke boil hone tak pakao. Kam anch mein 10-15 minute
tak simmer karo. Ise muslin cloth mein dalkar chhano.
9. Ek pan mein oil ko garam karo. Tadka ke liye mustard Seeds , red chillies, asafetida,
aur curry leaves ko dalo. Crackle hone par ise rasam ke upper dalo aur garam serve karo.
IDLI
Boiled Rice (Ubla Chawal) 200 gm
Chawal 50 gm
Dhuli Urad Dal 200 gm
Methi Dana 05 gm
Salt to taste
1. Chawal aur dal ko achi tarah saaf
karke alag-alag 3 se 4 ghante tak bhigokar
rakho aur dal ke saath methi dana ko bhi
bhigokar rakho. Bhiga hua chawal aur dal ko alag-alag karke peeso aur dono milakar kamse-
kam 10 se 12 ghante tak ek pathila mein dhakkar rakho.
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2. Ek idli cooker mein paani garam karo aur uska bartan (tray) mein oil greesing karo, idli
ke bartan mein namak dalkar milao aur idli bartan mein dalkar dhimi aanch par 20 min se 25
min tak dhakkar ke pakao.
3. 20 min hone ke baad ek tooth pick se check karke cooker se nikal kar sambar aur
coconut chatney ke saath garam-garam serve karo.
VEGETABLE IDLI
INGREDIENT QUANTITY
Boiled Rice (Ubla Rice) 1 Cup
Black Gm Split (Dhuli
½ Cup
Urad Dal)
Salt To taste
Carrot 1 med sized
Fresh Beans 4-5 Nos
Cauliflower 2-3 Florets
Capsicum ½ med sized
Ginger 1 Inch pc
Fresh Coriander leaves A few Sprig
Oil 2 Tbsp
1. Boiled rice ko dhokar pani mein Pepper Corn (Crushed) 1 Tbsp
begha kar 4 hrs tak rakho, urad dal ko bhi
saaf karke dho kar 4 hrs tak begha kar rakho. Pani hata kar rice ko dardara coarse piso, dal
ko fine batter pani dalkar taiyar karo.
2. Dono batter ko mix karo, zarurat ke anusar pani ka istemal karo dropping consistency
ke liye. Salt mila kar overnight ferment ke liye cover karke warm place mein rakho.
3. Carrot ko chheelkar, dhokar, grate karo. French beans ko saaf karke fine chop karo,
cauliflower ko wash karke grate karo. Capsicum ko wash karke seedless karke, finely chop
karo. Ginger aur coriander leaves ko saaf karke, dhokar finely chop karo. Vegetable aur
ginger ko fermented batter mein dalkar achhi tarah mix karo.
4. Idli mould ko halka oil laga kar grease karo, batter ko mould mein dalo, carrot pepper
corn aur chopped coriander leaves se garnish karo.
5. Idli ko steam karo. Iidli pak jane par nikalo aur 2 minutes tak saanche mein rahane ke
baad demould (mould se alag) karo.
6. Coconut chatney ke sath serve karo.
KANCHIPURAM IDLI
Rice 1 Cup
Black Gm Split ½ Cup
Fenu Greek Seeds ¾ Tsp
Pepper Coins 2 Tsp
Bengal Gm Split 2 Tsp
Yogurt 1 Cup
Asafoetida A pinch
Ghee ½ Cup
Tender Banana leaves As reqd
1. Rice aur dal ko chun bin kar dho kar
methi seed ke sath 3 se 4 hrs tak bigha kar rakho.
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2. Pani ko alag karke grind karo smooth paste hone tak.
3. Haldi Powder, pepper corns, chana dal, dahi, hing, ghee aur namak dalo. Achhi tarah
se mix karo aur raat bhar khamir aane tak dhak kar rakho.
4. Taiyar batter ko mix karo aur zarurat ke aanusar pani dal kar batter ko adjust karo.
Halka gaada hona chahiye.
5. Idli ke sanche mein banana leaves ko rakho, batter ko dalo aur ise steam mein 20
minutes tak pakao.
6. Coconut chatney aur sambar ke sath serve karo.
SAMBHAR
Dal Arhar 160 gm
Drum Stick 02 Nos
Beans 30 gm
Carrot 30 gm
Brinjal 15 gm
Bhindi 15 gm
Tamatar 50 gm
Pyaz 30 gm
Pyaz (Small) 15 gm
Method of preparation Haldi pdr 5 gm
Dhaniya pdr 5 gm
1. Sabji saaf karke finger cutting mein
Lal Mirch Pdr 5 gm
cutting karo.
Coconut paste 15 gm
2. Pyaz, tamatar ko slice cutting karo, Imli 25 gm
hari mirch ko slice karo. Hari Mirch 5 Nos
3. Hara dhaniya aur lehsun ko mince Hing 1 gm
cutting mein kato. Methi Dana 1 gm
4. Dal ko haldi pdr, namak, paani dalkar Jeera 5 gm
ubal kar pakao. Rai 25 gm
Curry Patta For tadka
5. Imli ko paani mein bhigao. Lal Sukha Mirch 6 Nos
6. Kadai mein refined oil garam karo. Lehsun 4 Cloves
7. Hing, lehsun, methi dana, rai, sukha Sambar pdr 40 gm
mirch, curry patta aur jeera dalakar bhuno. Dhaniya Patta 5 gm
Refined Oil 30 ml
8. Slice cutting kiya hua pyaz, hari mirch
Namak To taste
dalkar bhuno brown karo.
Pani As required
9. Slice cutting kiya hua tamatar dalkar
bhuno.
10. Pak jane par haldi pdr, dhaniya pdr, lal mirch pdr ko bhuno nariyal paste ko bhuno.
11. Cutting sabzi masale mein dalkar bhuno, namak paani dal kar sabji ko pakao.
12. Boiled dal ko sabji mein dalkar milao.
13. Imli pani, sambar pdr, hara dhaniya aur paani dalkar dal ko 10-15 minute ubbalo.
14. Fry pan mein refined oil garam karo.
15. Pyaz ko dal kar bhuno sath mein rai, curry, lal sukhi mirch ko bhun kar sambhar
mein milao.
16. Sambhar ko service dish mein rakho aur garam serve karo..
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PLAIN/MASALA DOSA
Chawal 03 Cup
Urad Dal Dhuli 01 Cup
Baking Soda ¾ Tsp
Namak To taste
R/Oil 50 ml
Aloo 200 gm
Rai 01 Tsp
Dhaniya pdr 05 gm
Hari Mirch 02 Nos
Method of preparation Hara Dhaniya 10 gm
Laal Mirch pdr 05 gm
For Masala Adrak 10 gm
1. Aloo ko pani mein namak aur haldi Curry patta 05 gm
powder dalke ubalo lo. Ubale hue aloo ko Haldi pdr 05 gm
dardara (coarsely chopped) kar lo.
2. Ek saaf kadai mein tel garam karo. Usmein rai, hari mirch, curry patta aur lal mirch
dalke tadka lagao. Aloo milake 2 se 3 minute ke liye saute karo. Dosa ke liye aapka masala
taiyar hai.
For Dosa
3. Chawal aur dal ko achhi tarah saaf karke alag-alag 3 se 4 hr tak bhigokar rakho
4. Dal ke saath methi dana ko bhi bhigokar rakho.
5. Bhiga hua chawal or dal ko alag-alag karke peeso. Ab dono ko milakar kamse-kam 10
se 12 hrs tak ek patila mein dhakkar rakho.
6. Ek dosa tawa ke upar tel lagao pani dalke saaf karo.
7. Ek kadchi ghol leke tawa ke upar phailao aur niche brown hone tak pakao. Plain dosa
taiyar hai.
8. Agar masala dosa banana hai to bana hua masale ko beech mein rakh ke fold karo.
RAWA DOSA
Semolina (Rawa) 2 Cups
Rice Flour 1 Cup
Asafoetida ¼ Cup
Salt To taste
Ginger 1 Inch pc
Dry Coconut ¼ Cup
Cashewnuts 12 Nos
Pepper Corns 2 Tbsp
1. Rawa rice flour aur do (2) ya teen (3) Pure Ghee 2 Tbsp
cup pani dal kar gaada batter (ghol) ko R/Oil To shallow fry
taiyar karo.
2. Asafoetida (heeng) aur namak ko bhi dal kar milao.
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3. Adrak peel (cheel) kar, wash karke, adrak ko chop karo. Cashewnut ko crush karo aur
dry coconut ko grate karo. Sabhi item ko batter mein dalkar mix karo.
4. Pepper corns aur cumin Seeds (zeera) ko crush karo.
5. Ek pan mein ghee ko garam karo, pepper corn aur cumin Seeds ko halka fry karo
aur batter mein mix karo aur milao.
6. Non stick tawa ko halka garam karo aur batter ko dalo aur spread karo.
7. Kinare mein golai mein oil ko dalo, crisp aur golden colour aane tak paka kar nikalo
aur garam serve karo.
VEG RAWA UPMA
Semolina (Rawa) 1½ Cup
Carrot 1 medium size
Fresh Beans 6-8 Nos
Caulliflower 1 medium size
Onion 1 medium size
Ginger 1 Inch Pc
Method of preparation Curry leaves 10-12 Nos
1. Halka se semolina (Rawa) ko garam Salt To taste
kadai mein dalkar roast karo, nikalo aur Oil 5 Tbsp
thanda karo.
2. Carrot ko chhil kar, dhokar small pcs Dry Fruit 100 gm
mein cut karo. Black Gm Split (Dhuli
2 Tsp
3. French beans ko saaf karke finely Urad Dal)
chop karo. Asafoetida ¼ Tsp
Lemon juice 1 Tsp
4. Cauliflower ko dhokar small florets
mein cut karo.
5. Capsicum ko wash karke seedless karke fine chop karo.
6. Ginger garlic aur onion ko saaf karke fine chop karo. Green chilli ko bhi finely chop
karo.
7. Green peas ko wash karo pani ko drain karo curry leaves ko dho kar pani ko jhado.
8. Red chilli ke stem ko neekalo 2 bhag mein kato.
9. 3 cup pani mein thoda namak dalkar, carrot, French beans, cauliflower aur green
peas ko 6-8 minutes tak ya sabji pak jane tak pakao. Ise chano aur sabji ko alag rakho.
10. Kadai mein oil ko garam karo, mustard Seeds ko dalo crackle hone par red chillies
dhuli urad dal, curry leaves aur green chillies ko dalo. Achhi tarah mix karo.
11. Onion, ginger aur capsicum ko dalkar high heat mein 2 minutes tak pakao.
12. Paka hua vegetable ko dalo, asafoetida aur salt ko dalo.
13. 4-5 cup garam pani ko dalkar boil karo.
14. Roasted semolina ko dalo, mix karte raho jisse ke lumps (ganth) na aaye.
15. 3-4 minutes medium heat mein pakao, achhi tarah se mix karo.
16. Lemon juice ko dalkar milao aur garam serve karo.
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UTTAPAM
Rice 500 gm
Urad Dal 150 gm
Methi Dana 3 gm
Pyaz 50 gm
Tomato 40 gm
Hari Mirch 5 gm
Hara Dhaniya ¼ Bunch
Gajar 25 gm
Refined oil Shallow fry
Salt To taste
Method of preparation Pani As required
1. Urad daal aur chawal ko alag-alag bhigha kar rakho (5-6 hrs). Chawal mein methi
dana ko bhiga kar rakho.
2. Daal aur chawal ka alag-alag paste tayar karo.
3. Ek baratan mein chawal aur daal ka paste ache se mix karo, 8-10 hrs tak room
temperature mein dhakkar rakho.
4. Pyaz, tomato (seedless), hari mirch, hara dhaniya ko mince cutting karo, aur ek
bartan mein namak dalkar rakho.
5. Dosa tawa ko dhimi aanch par garam karo, tawa mein refined oil lagakar saaf karo.
6. Utthapam batter mein salt dalkar mix karo.
7. Dosa tawa mein batter ka ½” motai mein 6/6” inch golai mein akar do.
8. Cutting pyaz tomato ko uthapam par upar se dalo, aur refined oil ko side mein dalkar
utthapam ko pakao.
9. Utthapam pak jane par service dish mein rakho. Chatney aur sambhar ke sath garam
serve karo.
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RICE / ROTI
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JEERA RICE
Rice 200 gm
Jeera 10 gm
R/oil 20 ml
Namak To taste
Pulao stock As required
1. Rice(chawal) ko saaf karke achhi tarah
se dho lein.
2. Ek patile mein oil garam karein.
3. Zeera dal kar brown hone tak bhunein.
4. Ab dhulai kiya hua chawal dal kar thodi der bhunein.
5. Ab zarurat ke anusar stock aur swad ke anusar namak dal kar chawal ko pakao aur
serve karo.
VEG BIRYANI
Rice 500 gm
Oil 25 gm
Ghee 25 gm
Sabut khada masala 10 gm
Pyaz 125 gm
Tomato 40 gm
Dahi 30 gm
Gajar 30 gm
Beans 30 gm
Method of preparation Hari Matar 25 gm
Fool Gobhi 30 gm
1. Sabse pahle rice, khade masala ke
Salt As required
stock mein boil karo aur alag rakho.
Haldi powder 10 gm
2. Ek patile mein tel garam karke khada Dhaniya powder 25 gm
masala dalkar bhuno. Lal Mirch powder 25 gm
3. Bhun jane par pyaz dalkar brown karo. Adrak, Lehsun paste 30 gm
4. Ab ismein adrak, lehsun ka paste dalo Elaichi powder 10 gm
aur pakao. Saunf powder 10 gm
Gulab Jal 1½ Tsp
5. Ab dahi mein sabhi masale dalo aur Hara Dhaniya Few spring
mix karke kadai mein dal kar pakao. Pudina 1 Bunch
6. Pakne par tomato dalo aur pakao. Brown Onion Garnish
7. Ab boil ki hui sabji masala mein dal Pulao stock As required
kar pakao.
8. Ek patile mein charo aur desi ghee lagao aur ek layer rice ki tatha dusri layer sabji ki
lagakar saunf powder, elaichi powder, gulab jal, pudina, hara dhaniya ki layer lagao.
9. Patile ko gunde huye atte se seal karke dum par 20 minute pakao.
10. Pakne par brown onion se garnish karke serve karo.
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KHICHDI
Dal moong 150 gm
Chawal 150 gm
Pyaz 100 gm
Jeera 5 gm
Adarak 15 gm
Hari Mirchi 10 gm
Tel 50 ml
Namak As required
Haldi 10 gm
Method of preparation Kali Mirch 10 gm
Water As required
1. Sabse pahle dal aur chawal ko chan
binkar saaf karo.
2. Ek cooker mein tel garam karo.
3. Ismein jeera, kali mirch aur kata hua pyaz dalkar bhuno.
4. Kata hua hari mirchi, julienne kata hua adarak dalo, haldi dalkar bhuno.
5. Ismein saaf kiya hua chawal, dal, namak aur garam pani dalkar pakao.
6. Paka hua khichdi ko brown pyaz se saja kar garma garam serve karo.
ZARDA PULAO
Chawal 500 gm
Chinni 75 gm
Ghee 50 gm
Kewra Jal 2 Bund
Nimbu 1 Nos
Doodh 150 ml
Dal Chinni 05 gm
Laung 05 gm
Choti Elaichi 4 Nos
Method of preparation Kajoo 50 gm
1. Chawal ko saaf kar khule pani mein Badam Giri 25 gm
aachi prakar se dhole. Kishmish 25 gm
Pani/Stock Jarurat ke anusar
2. Pani mein elaichi tatha dalchinni
Kesar 1 Chutki
dalkar stock taiyar karo.
Salt Jarurat ke anusar
3. Stock channe se pehale doodh mein
kesar dalkar milla do.
4. Ek degchi mein ghee ko garam karo. Laung dalo.
5. Chawal dalkar 5 minute bhuno aur stock millao
6. Teen hissa chawal pak jane par chini millao.
7. Dry fruit ko dhokar julienne cutting karo aur halka fry karo.
8. Jab chinni gal jati hai to nimbu ke ras ka chiita do aur chamach ki dandi se chawal ko
hila do.Kewra jal ka cheeta mar kar 10 minute rakho.
9. Dry fruit se garnish kar khane ko do.
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VEG PULAO
Basmati rice 400 gm
Peas 50 gm
Beans 50 gm
Carrots 50 gm
Cauliflower 50 gm
Tomato 50 gm
Onion 50 gm
Cardamom 10 Nos
Cloves 7 Nos
Method of preparation Cinnamon 6 Nos
Bay leafs 3 Nos
1. Sabse pahle sabjiyon ko saaf karke
Pepper corn 10 Nos
diamond cutting mein kat kar boil karo aur
Salt As required
alag rakho.
Oil 50 ml
2. Ek patile mein tel garam karke khada Pulao stock As required
masala dal kar bhuno.
3. Bhun jane par boil ki hui sabji aur pyaz dal kar bhuno.
3. Ab ismein tamatar, salt aur rice dalo aur kuch der sabji ke sath bhuno.
4. Jarurat anusar stock dalo aur rice pakao.
5. Rice taiyar hone par garam garam serve karo.
PEAS PULAO
Rice 300 gm
Butter/Ghee 40 gm
Pyaz 30 gm
Sabut Garam Masala 15 gm
Green Peas frozen 40 gm
Salt To taste
Pani/Stock As required
1. Rice ko pani mein 2-3 hrs bhiga kar
rakho.
2. Pyaz ko slice karo garam refined oil mein dalkar fry karo.
3. Pani mein sabut garam masala dalkar boil karo aur stock taiyar karo.
4. Patile mein butter garam karo, tej patta, elaichi(s), dal chini dal kar thodi der bhuno
aur green peas dalkar bhuno.
5. Rice ko pani se chankar patile mein dalo aur 15-20 minute bhuno.
6. Do guna stock water, jarurat ke anusar salt dalkar rice ko 3 hissa ubal kar pakao.
7. 1 hissa dum par pakao.
8. Pulao taiyar ho jane par service plate mein rakho.
9. Brown onion se garnish karo aur raita ke sath garam serve karo.
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CURD RICE (THAYIR SADAM)
Rice 1/2 Cup
Dahi 1 Cup
Milk 1/2 Cup
Mustard Seeds 1 Tsp
Urad Dal 1/2 Tsp
Cumin Seeds 1/2 Tsp
Grated Ginger 1/2 Tsp
Cuury leaves 7-8
Dry Red Chilli (Halved) 1
Method of preparation Finely chopped Coriander
2 Tbsp
leaves
1. Rice ko 3-4 bar dho kar excess pani
ko nikal lo. Ise 1 and half cup paani aur salt Oil 2 Tbsp
ke saath 3-liter capacity wale pressure Salt To taste
cooker mein madhya anch par 3-4 whistles aane tak pakao jab tak ki rice poori tarah soft na
ho jayen.
2. Pressure cooker se pressure khud ba khud ni jaane ke baad lid ko open karo aur rice
ko room temperature par thanda hone do. Curd rice bannae se pehle rice ko kam se kam 2
ghante pehle paka lo aur alag se rakho.
3. Ek pan mein oil ko garam karo aur usme mustard seeds aur cumin seeds ko daalo.
Cracle hone par usme urad dal daal kar saute karo jab tak ki dal golden brown na ho jaye.
Ismein grated ginger, curry leaves aur do bhag mein kati hui dry red chilli daalo aur 1-2 min
tak saute karo. Anch ko band karo aur is mixture ko room temp par thanda hone do.
4. Rice ko kisi bartan mein mash karo aur usmein curd dal kar acchi tarah mix karo.
Banaye hue tempering mixture ko rice ke upar daalo aur achi tarah se mix karo.
5. Curd rice mein finely chopped coriander leaves aur anardana(optional) mix karo aur
serving bowl mein chilled serve karo.
TAMARIND RICE
Rice 200 gm
Tamarind (Imli) ka Ras 50 ml
Red Chilli (Lal Mirch) Powder 10 gm
Mustrad (Sarso) 05 gm
Dry Red Chilli 05 gm
Chana Dal 30 gm
Peanut (Muhnphali) 50 gm
Fenugreek (Methi) Dana 05 gm
Method of preparation Asofetida (Hing) 01 gm
Cumin (Zeera) 05 gm
1. Methi dana, zeera, til aur nariyal ko Sesame (Til) 05 gm
sukha bhune aur powder bana le. Imli ko gun
Kadukas kiya dry Coconut 20 gm
gune garam pani mein bhiga ke rakhe aur
Salt (Namak) 05 gm
nichod le. Imli ke pani ko alag rakhe.
Curry patta 05 gm
2. Chana dal ko ek ghante pehle pani
mein bhigo ke rakhe.
3. Ek patile mein pani garam kare chawal ko dalkar 3 hissa pakne tak pakae pani se
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alag karke rakhe.
4. Dusre kadai mein tel garam kare. Usmein sarso dana, sabut lal mirch, chana dal,
curry patta aur hing dal kar saute kare. Muhnphali ko dal kar bhune. Lal mirch powder aur
imli ka ras dale aur dhimi aag par imli pakne tak pakae.
5. Sukha pisa hua masala aur namak milae aur dhimi aag par 3 se 4 minute tak pakae.
6. Chawal dal kar milae aur garama garam khane mein serve karo.
TOMATO RICE
Rice 400 gm
Tomato Puree 200 ml
Mustard (Rai) 5 gm
Black Pepper (Kali Mirch) 5 gm
Coriander (Dhania) sabut 5 gm
Chana Dal 5 gm
Methi Dana 5 gm
Urad Dal dhuli hui 10 gm
Curry patta 5 gm
Method of preparation Saboot Lal Mirch 5 gm
Tel 30 ml
1. Ek patile mein chawal ko ubalo Garlic (Lehsun) barik kata hua 10 gm
pakjane ke bad chan ke alag rakho. Salt 5 gm
2. Ek kadai mein sabut dhania, methi aur Hing 2 gm
chana dal dalke sukha bhuno aur powder Lal Mirch powder 5 gm
banao.
3. Ek kadai mein tel dalke garam karo usmein hing, rai, saboot lal mirch, urad dal, lal
mirch powder aur curry patta ka tadka lagao. Tadka mein tomato puree dalke kacha pan dur
hone tak pakao.
4. Paka hua chawal dalo roasted powder (dhania+chana dal+methi) dalkar achi tarah
milao. Namak dalo aur khane mein garama garam serve karo.
LEMON RICE
Rice (Chawal) 400 gm
Oil (Tel) 15 ml
Rai (Sarso) 05 gm
Curry leaves (Curry patta) 10 gm
Green Chilli (Hari Mirch) Barik
05 gm
kata hua
Salt (Namak) 05 gm
Turmeric (Haldi) powder 05 gm
Method of preparation Peanut (Muhnphali) Dana,
50 gm
roast kiya hua
1. Chawal ko haldi aur namak dalkar 3 Dry Red Chilli (Sabut Lal
hissa pakne tak pakao. Pani chhan kar ek 05 gm
Mirch)
parat pe phela kar thanda hone ke liye rakho.
2. Kadai mein tel garam karein, moongfali ko fry karein aur bahar nikal kar side mein
rakhe.Usi tel mein rai, sukha lal mirch, curry patta aur hari mirch dalo. Chawal ke upar se
tadka lagao.
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4. Chawal ke upar se nimbu ka ras, fry kiye hue moongfali aur namak dal kar achhe se
milao. Lemon rice ko 2 se 3 din tak khane ke liye rakha ja sakta hai.
COCONUT RICE
INGREDENTS QUANTITY
Rice 400 gm
Coconut Oil 100 ml
Mustard (Rai) 05 gm
Curry Patta 05 gm
Chana Dal 10 gm
Coconut Milk 200 ml
Saboot Lal Mirch 05 gm
Grated Coconut (Kadukas
30 gm
Nariyal)
Method of preparation Salt 05 gm
Stock As required
1. Chawal ko dhulai kar veg stock mein 3
hissa pakao.
2. 3 hissa pakane ke bad ismein coconut milk milao.
3. Ek kadai mein coconut oil garam karo usmein rai, chhana dal, sabut lal mirch,
kadukas kiya hua nariyal aur curry patta dalo. Tadka taiyar karo.
4. Paka hua chawal dalo, tayyar kiya hua tarka ke sath acchi tarah se milao aur garma
garam serve karo.
MUTTON BIRYANI
Rice 500 gm
Meat 500 gm
Pyaz/Tomato 100/100 gm
Ghee 100 gm
Dahi 50 gm
Nariyal 25 gm
Khaskhas 15 gm
Adrak 25 gm
Lahsun 25 gm
Method of preparation Jeera 10 gm
Kalli Mirch 10 gm
1. Meat ko 1.5 ke tukdo mein kato.
Masala powder
2. Meat ke kaam mein na anne wale Jaiphal 1 Nos
bhag, masale tatha pani se stock taiyar karo. Javitri 5 gm
3. Nariyal, khes khes, adrak, aur kali laung / Dalchani 3 gm / 3 gm
mirch ka paste taiyar karo. Choti Elaichi 3 gm
Stock ke liye masala
4. Taiyar paste, dahi aur meat ko acchi
prakar milakar 1 ghante rakho. Saunf 10 gm
Dalchanni 4 Tukada
5. Pyaz dice kar ke ghee mein brown Adrak / Lahusan 10 gm / 10 gm
karo. Badi Elaichi 4 Nos
6. Masala lage hue meat dalkar bhuno. Namak Jrurat ke anusar
Stock dalkar pakao. Nimbu, Pudina tatha
Garnish ke liye
7. Jab meat teen hissa pak jata hai to Hari Mirchi
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bighaya hue chawal dalkar pakao.
8. Chawal teen hissa pak jane par dum par rakho.
9. Nimbu, pudine, aur hari mirch se garnish kar serve karo.
HYDERABADI CHICKEN BIRYANI
INGRIDENTS QUANTITY
Chicken 200 gm
Rice 300 gm
Curd 20 gm
Adrak paste 10 gm
Lehsun paste 10 gm
Pyaz 50 gm
Tomato 50 gm
Hari Mirch 5 Nos
Hara Dhaniya 5 gm
Method of preparation Kasturi Methi powder ½ Pinch
1. Chicken ko 1½“ se 2” inch piece mein Mint leaf 5 gm
cutting karo aur adrak, lehsun paste, curd, Jeera powder ¼ Pinch
salt dalkar milao aur marination chicken ko 2- Kashmiri Mirch powder 1 gm
3 hrs rakho. Haldi powder 1 gm
Dhaniya powder 1 gm
2. Rice ko 1-2 hrs pani mein bhiga kar
rakho. Coconut paste 10 gm
Kashkash paste 10 gm
3. Pyaz, tomato ko slice cutting karo, hari Butter / Ghee 15 gm
mirch slice karo, hara dhaniya ko mince Kesar 1 gm
cutting karo. Kewda Jal 5 ml
4. Patile mein sabut garam masala , Biryani Masala powder 10 gm
pani, mint, hara dhaniya , hari mirch (1 Nos), Sabut Garm Masala 10 gm
adrak, lehsun paste (less qty) dalkar milao. Elaichi powder ½ Pinch
5. Rice ko pani mein dalkar ubalo aur Salt To taste
60% tak pakao aur stain karo. Pani / Stock As required
6. Patile mein butter/ghee garam karo.
7. Garam masala sabut, slice pyaz, hari mirch ko dalkar bhuno, brown karo , aur adrak
lehsun ka paste dalkar bhuno aur pakao.
8. Slice tomato ko dalkar bhuno.
9. Pak jane par haldi powder, mirch dhaniya pdr ko dalkar bhuno aur nariyal paste,
kashkash paste ko dal kar bhuno aur pakao.
10.. Masala pak jane par hara dhaniya, mint kasturi methi powder ko dalkar bhuno.
11. Marination chicken lo masale ke sath 10-15 minute bhuno.
12. Bhun jane par jarurat anusar stock, salt, biryani masala ko dalkar chicken ko 70%
pakao.
13. Cooked chicken ke upar boiled rice ki layer lagao.
14. Rice ke upar kesar kewada jal, elaichi powder ko sprinkle karo, aur garam butter ko
chicken ke uper dalo.
15. Biryani ko 10-15 minute dum par pakao.
16. Biryani service dish mein rakho, fried onion garnish karo, raita, salan ke sath garam
serve karo.
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YAKHANI PULAO
Mutton 2“ ke tukde mein
400 gm
kata hua
Basmati Chawal 200 gm
Dry Ginger (Saunth)
10 gm
Powder
Saunf (Pan Madhuri)
10 gm
Powder
Mace (Javetri) powder 05 gm
Sahi Jeera 05 gm
Method of preparation Asafoetida (Hing) 03 gm
Onion (Pyaz) slice kata hua 100 gm
1. Ek patile mein tel garam karo. Ginger (Adrak) barik kata
20 gm
2. Khada masala dalke adhe minute ke hua
liye bhuno. Garlic (Lehsun) barik kata
20 gm
3. Sahi jeera, hing, adrak, lehsun aur hari hua
mirch dalke bhuno. Green Chilli (Hari Mirch)
20 gm
lambai mei kata hua
4. Pyaz dalke brown hone tak bhuno. Salt (Namak) 10 gm
5. Mutton dalo aur tej aag par 5 se 7 Mutton Stock 600 ml
minute tak bhuno. Whole Spice (Khada
20 gm
6. Mutton stock milao aur mutton puri Masala)
tarah pakne tak pakao.
7. Mutton mein saunth powder, javetri powder, dalchi powder aur saunf powder milao.
8. Dusare patile mein chawal ko mutton stock mein pakao aur pani se chan ke milao aur
4 se 5 minute dhak ke pakao.
9. Garama garam khane mein serve karo.
CHAPATI/ROTI
Atta 200 gm
Namak To taste
Pani Jarurat ke anusar
1. Sabse pahle aata ko chhano.
2. Usmein jarurat ke anusar namak aur
paani milakar aata guntho.
3. Atta gunthne ke baad 20 minute ke liye
geele kapde se dakh kar rakho.
4. Gunthe hue aata se barabar goli banao aur use belan aur sukhe aata ki madad se
golai mein belo.
5. Uske baad tawa ko chulhe par garam karo.
6. Chapatti ko tawa par daalkar dono taraf se pakao.
7. Chapati ban jane ke baad garma garam serve karo.
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BHATURA
Maida 400 gm
Dahi 80 gm
Namak To taste
Chini 5 gm
Meetha Soda 2 gm
Refined Oil For deep fry
1. Maida mein namak aur meetha soda
milakar chhan lene ke baad dahi, chini aur
jarurat ke anusar paani dalkar naram gund lein.
2. Gunde huye maida ko 3-4 ghante geela suti kapade se dhak kar rakhein. Uske bad
taiyar maida ko lamba bel kar garam tel mein deep fry karo.
3. Garam-garam bhature ko chholey ke sath khane ke liye serve karo.
PLAIN PARATHA
Atta 260 gm
Oil To fry/As required
Namak To taste
1. Aate ko chhan kar jarurat ke anusar
namak aur paani milakar aata guntho.
2. Gunthe huye aata se barabar goli
banao aur usse belan ki madad se tikona ya
chokor belo.
3. Uske baad tawa ko chulhe par rakho aur garam karo. Bele huye parathe ko tawa
mein dalo aur oil dalkar dono taraf se shallow fry karo.
4. Khane ke liye garam serve karo.
ALOO PARATHA
Atta 260 gm
Aloo 100 gm
Pyaz 50 gm
Hara Mirchi 05 Nos
Hara Dhaniya 05 gm
Adrak 15 gm
Chaat Masala 05 gm
Oil Shallow fry
Namak To taste
Method of preparation Paani Zarurat anusar
1. Sabse pahle aloo ko ubaal kar cheelo. Uske baad usmein hara masala, Chaat masala
aur namak milao. Aata ko chhano aur usmein ajwain aur jarurat ke anusar namak aur paani
milakar aata guntho. Gunthe hue aata se barabar goli banao aur usse thoda belne ke baad
beech mein aloo ka banaya hue masale ko belan ki madad se golai mein belo.
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2. Uske baad tawa ko chulhe par rakho aur garam karo. Bele hue parathe ko tawa mein
dalo aur oil dalkar dono taraf se shallow fry karo. Khane ke liye achar aur dahi ke saath
garma garam serve karo.
TANDOORI ROTI
Atta 400 gm
Dahi 50 gm
Salt To taste
Water As required
Baking Soda ½ Tsp
1. Atta mein namak milakar usko chaan
lo. Uske baad baking powder mila kar dahi
dalo aur pani ki help se gundo.Gunthe hue
aate ki barabar size ki goliya taiyaar karo. Usko golayi mein bel kar tandoor mein pakao or
serve karo.
ROOMALI ROTI
Maida 300 gm
Aata 20 gm
Oil 10 ml
Salt To taste
Water As required
Egg 5 Nos
1. Aata aur maida mein namak milakar
chaan lo. Usme anda milakar garam pani ke
sath gunth lo.
2. Gunthe hue atte se barabar size ki goliya taiyar karo.
3. Ab do goliyo ke beech mein oil lagakar dono ko ek sath belo aur garam tawa par
pakao.
4. Pakane par dono ko alag karo aur roomal ki tarah fold karo garam serve karo.
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RAITA
&
SALAD
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BOONDI RAITA
Dahi/Curd 200 gm
Boondi 50 gm
Black Namak To taste
Zeera 10 gm
Hara Dhaniya 10 gm
Hari Mirch 10 gm
Namak To taste
1. Dahi achhi tarah se phento aur black
namak aur jarurat ke anusar namak milao.
2. Zeera ko tawa par bhuno aur pdr banakar dahi mein milao.
3. Boondi ko halke gungune namak ke paani mein 10 min ke liye bhigakar rakho aur
chhankar paani ko achhi tarah se nichodkar dahi mein milao. Hara dhaniya aur hari mirch ko
mince cutting mein katkar dahi mein milao aur khane ko do.
CUCUMBER RAITA
Curd 400 gm
Cucumber 200 gm
Roasted Jeera pdr 5 gm
Black Namak To taste
Kali Mirch pdr 3 Pinch
1. Curd mein black namak, roasted jeera
pdr, kali mirch pdr dalkar phent lo.
2. Kheera ko peel kar ke wash kar lo aur uska beej nikalkar cube cutting mein kat lein.
3. Cube cutting kheera ko dahi mein mix karke thanda hone par khane mein serve karo.
ONION RAITA
Dahi/Curd 200 gm
Pyaz 100 gm
Black Namak 10 gm
Zeera powder 10 gm
Hara Dhaniya 10 Nos
Hari Mirch 4 Nos
Namak As required
1. Dahi achhi tarah se phento aur kaala
2. Zeera ko tawa par bhuno aur pdr banakar dahi milao.
3. Pyaz ko small cube cutting mein aur hara dhaniya, hari mirch ko mince cutting mein
katkar dahi mein milao aur khane mein serve karo.
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KACHUMBER RAITA
Dahi/Curd 200 gm
Pyaz 50 gm
Tamatar 50 gm
Gajar 20 gm
Kheera 100 gm
Kaala Namak 10 gm
Zeera powder 10 gm
Hara Dhaniya 10 gm
Hari Mirch 5 Nos
1. Dahi achhi tarah se phento aur kaala namak ko jarurat ke anusar milao.
3. Sabhi sabjiyon ko small cube cutting mein kato aur hara dhaniya aur hari mirch ko
mince cutting mein katkar dahi mein milao aur khane mein serve karo.
MINT RAITA
Dahi / Curd 200 gm
Mint / Pudina 100 gm
Kaala Namak To taste
Zeera 10 gm
Hari Mirch 10 Nos
Namak To taste
1. Dahi achhi tarah se phento aur kalaa
2. Zeera ko tawa par bhuno aur pdr banakar dahi mein milao.
3. Mint ko ache se dho kar patta alag karke mince cutting mein kato aur hari mirch ko bhi
mince cutting mein katkar dahi mein milao aur khane mein serve karo.
ALOO RAITA
Dahi/Curd 200 gm
Aloo 100 gm
Zeera 10 gm
Hari Mirch 10 Nos
Namak To taste
2. Zeera ko tawa par bhuno aur pdr banakar dahi milao. Aloo ko cheel kar achi tarah se
dho lo aur chote chote cube cutting mein katkar ubalo.
3. Ab uble hue aloo aur mince cutting mein kata hua hari mirchi ko dahi mein milao aur
khane mein serve karo.
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ANAR RAITA
Dahi/Curd 200 gm
Anar 1 Nos
kaala Namak To taste
Zeera 10 gm
Hari Mirch 10 Nos
Namak To taste
2. Zeera ko tawa par bhuno aur pdr banakar dahi milao. Anar ko cheel kar dana nikalo.
Anar dana aur mince cutting mein kata hua hari mirchi ko dahi mein milao aur khane mein
serve karo.
LAUKI RAITA
Dahi / Curd 200 gm
Lauki 100 gm
Zeera 10 gm
Hari Mirch 5 Nos
Hara Dhania 25 gm
Namak To taste
1. Dahi achhi tarah se phento aur kaala namak aur jarurat ke anusar namak milao.
3. Lauki ko cheel kar beej nikakar kaddukas karo or namak pani mein ubalo or chankar
alag rakho. Ubla hua lauki aur mince cutting mein kata hua hari mirchi aur hare dhania ko
dahi mein milao aur khane mein serve karo.
PINAPPLE RAITA
Dahi/Curd 200 gm
Pinapple 100 gm
Kaala Namak aur Namak To taste
Zeera 10 gm
Hari Mirch 05 Nos
Hara Dhania 25 gm
Mint 15 gm
namak aur jarurat ke anusar namak milao. Zeera ko tawa par bhuno aur pdr banakar dahi
milao.
2. Pinapple ko cheel kar small cube mein kato.
3. Cube cutting mein kata hua pineapple aur mince cutting mein kata hua hari mirchi aur
hare dhania mint ko dahi mein milao aur khane mein serve karo.
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GREEN SALAD
Kheera 200 gm
Gajar 200 gm
Pyaz 200 gm
Muli 200 gm
Tamatar 100 gm
Hari Mirch 10 Nos
Nimbu 2 Nos
1. Sabhi sabjiyo ko paani se saaf karke
rakho.
2. Kheera, muli, gajar aur pyaz ko chheelo aur saaf paani mein daalkar rakho.
3. Sab sabjiyon ko ring cutting mein kato. Kate hue salad ko ek plate mein sajao.
4. Uper se nimbu ke wedge’s aur hari mirchi se sajakar refrigerator mein rakho aur
thanda hone par khane mein serve karo.
FRUIT SALAD
Watermelon 200 gm
Papaya 200 gm
Apple 200 gm
Grapes 100 gm
Kiwi 100 gm
Muskmelon 200 gm
1. Sabhi fruits ko dice mein cut karo.
2. Ek bowl mein dal kar kaala namak zarurat ke motabiq daalo aur serve karo.
SPROUTED SALAD
Moong Dal 120 gm
Masoor Dal 40 gm
Chana Dal 40 gm
Onion 30 gm
Tomato 30 gm
Green Coriander For garnish
Salad Patta 1 Bunch
Lemon juice 10 ml
Salt and Pepper To taste
1. Sabhi dalo ko raat bhar ke liye gili kapde mein bandh kar rakh do.
2. Ankuruit ho jane ke baad barik kata hua pyaz, tomatar aur hara dhaniya dalen.
3. Lemon juice dale aur achi tarah milaye.
4. Salt aur pepper dale aur salad pata ke upar dal kar serve karen.
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CHANA & PANEER SALAD
Kabuli Chana 150 gm
Paneer 50 gm
Tamatar 70 gm
Black Olives 20 gm
Parsley 20 gm
Spring Onion 30 gm
Lettuce 150 gm
Olive Oil 20 ml
Lemon juice 10 ml
Method of preparation Sugar 10 gm
Chili Flakes 5 gm
1. Sabse pahle chana ko 7-8 ghante ke
Lehsun 10 gm
liye bhiga kar rakho aur boil karke alag
Namak To taste
rakho.
Black Pepper powder To taste
2. Ab ek bowl mein chana bareek kata
hua paneer, tamatar, black olives, parsley, spring onion, namak, aur pepper powder milao.
3. Ab ismein bade size mein kata hua lettuce, nimboo ka juice, olive oil, chini, chilli
flakes, aur bareek kata hua lehsun milao aur mix karo.
4. Taiyar salad ko kamse kam 1 ghante ke liye freeze mein rakho aur thande thande
serve karo.
KACHUMBER SALAD
Kheera 200 gm
Pyaz 100 gm
Muli 200 gm
Gajar 200 gm
Hari Mirchi 5 Nos
Hara Dhaniya 5 gm
Namak To taste
Lemon 2 Nos
Chat Masala 5 gm
Method of preparation Capsicum Red & Green 100 gm
Salad Pata ¼ Nos
1. Sabhi sabjiyo ko dhulai karo aur cheel
kar saaf paani mein dalo.
2. Sabhi sabjiyon ko chote-chote cubes ya julienne cutting mein kat kar ek saaf bartan
mein dalo.
3. Ab usmein barik kata hua hara dhaniya, namak, chat masala aur nimbu ka juice
milao.
4. Ek platter ya salad bowl mein salad pata lagao aur taiyar kia huya kachumber salad
ko usmein sajao. Thanda hone par serve karo.
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DESSERTS
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RICE KHEER
Rice 100 gm
Chini/Sugar 80 gm
Milk 01 ltr
Choti Elaichi 05 gm
Kewda Jal 05 ml
Dry Fruit 30 gm
1. Rice ko saaf karke achhi tarah se
paani se dhulai karein.
2. Kam se kam 01 ghante tak paani mein hi bhigakar rakhein.
3. Ek patile mein milk ko boil karo aur rice ko isme dalo.
4. Rice pak jane par isme chini, choti elaichi aur kewda jal dalkar 10 minute tak ubalo.
5. Kheer ko garam-garam serve karo.
SEMIYA KHEER
Sewiyan 100 gm
Chini/Sugar 80 gm
Milk 01 ltr
Choti Elaichi 05 gm
Kewda Jal 05 ml
1. Semiyon ko ek kadhai mein halka
brown hone tak bhuno.
2. Ek patile mein milk ko boil karo aur bhuni hue semiyon ko isme dalo.
3. Semiya pak jane par isme chini, choti elaichi aur kewda jal dalkar 10 minute tak ubalo.
4. Kheer ko garam khane mein serve karo.
BALU SAHI
Maida 250 gm
Sugar 500 gm
Curd 30 gm
Baking Powder/Metha
½ Tsp
Soda
Dalda Ghee (for Khasta) 40 gm
Refined oil To deep fry
Water As required
1. Maida mein meetha soda, dahi, dalda, ghee dal kar achhe mix karo.
2. Jarurat anusar pani lekar, maida ko gundo (tight) aur 1-1½ ghante dhak kar rakho.
3. Patile mein chini pani lekar ubalo aur do taar ka sugar syrup taiyar karo.
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4. Kadai mein refined oil dalo aur gunguna garam karo.
5. Gunde hue maida se 25-30 gm goli taiyar karo, goli ko dabakar flt karo aur bich mein
anguthe se dabao
6. Balusahi ko garam refined oil mein dalkar dhimi aanch par lambe samay tak garam oil
mein deep fry karo brown hone tak.
7. Fry balusahi ko sugar syrup mein 15-20 minute dubakar rakho aur balusahi ko serving
dish mein rakh kar serve karo.
SOOJI HALWA
Sooji 100 gm
Chini 80 gm
Ghee 100 gm
Choti Elaichi 05 gm
Dry Fruit 30 gm
Pani As required
1. Sooji ko achhi tarah se chhano.
2. Choti elaichi ke beej nikalo aur chini ke
sath paani mein dalkar ubalo.
3. Dry fruit ko sukha kar chota-chota kato.
4. Ghee garam karo sooji dalo aur brown hone tak bhuno aur paani dalkar pakao.
5. Jab halwa sakht ho jaye to khule bartan mein nikal lo, dry fruit se garnish karo.
MOONG DAL HALWA
Moong Dal Dhuli hui 100 gm
Ghee 100 ml
Khova 50 gm
Sugar 50 gm
Cashew (Kaju), Julienne
20 gm
mein kata hua
Raisin (Kismis) 20 gm
Green Cardamom (Choti
05 gm
Elaichi) powder
Method of preparation Almond (Badam), Julienne
20 gm
mein kata hua
1. Moong dal ko dhoke 2 se 3 ghante
pani mein bhigo ke rakhe. Dal ko dhokar pani se nikal le.
2. Bina pani milae mixy mein dal daal kar pis le.
3. Ek kadai mein ghee garam kare.
4. Dal dalke lakadi ke chamach se hala kar medium aag par 45 se 50 minute tak bhune.
5. Bhuni hui dal se ghee alag hoti dikhegi.
6. Dusare patile mein 2 taar ki chasani (sugar syrup) taiyar kar le.
7. Chasani ko bhune hue dal mein milae aur 5 se 10 minute tak pakae.
8. Dry fruit milae aur elaichi powder dalke halka garam garam khane mein serve kijiye.
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ATTA HALWA
Atta 100 gm
Ghee 80 gm
Sugar 100 gm
Green Cardmom 10 Nos
Raisins 15-20 Nos
Almonds 15-20 Nos
Cashews 15-20 Nos
Water 200 ml
1. Pani mein sugar aur chhoti elaichi dalkar boil karein aur chasni thanda hone ke liye
rakh dein.
2. Kadai mein ghee aur aata dalkar kam aanch par isse halka brown hone tak pakaye.
3. Jab aata se bhunai ki khushbu aane lage tab dheere-dheere sugar syrup dalte hue
lagatar chalaye.
4. Dhyan rahe ki ismein lumps na pade. Syrup dalte hue pakaye.
5. Pak jane par taiyar halwa ko dry fruit se garnish ke sath serve karo.
BESAN BARFI
Besan 150 gm
Chini 200 gm
Ghee 200 ml
Pani 100 ml
Elaichi 5 gm
1. Chini ko pani ke sath ubal le aur 3 taar
se gadhi chasani bana le.
2. Dusre kadai mein besan ko dhimi aag
par bhune.
3. Phir usmein gadha chasani milaye aur pakaye.
GULAB JAMUN
Khoya 150 gm
Maida 50 gm
Sugar 400 gm
Mitha Soda ½ Tsp
Elaichi 01 gm
Rose Water 01 gm
Suji/Chenna 1.50 gm
R/Oil Deep fry
Pani As required
1. Khoya mein maida, mitha soda, suji, chhena dalo, achha se mix karo aur powder
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banao.
2. Milk, pani lekar khoya ko gundo aur 15-20 minute rakho.
3. Patile mein sugar, pani aur elaichi powder dal kar sugar syrup nikalo.
4. ½ taar ka syrup taiyar karo, chaan kar rose water milao.
5. Kadai mein deep fry ke liye refined oil ko gunguna garam karo.
6. Gunda hua khoya se 20 gm gola taiyar karo aur gola ko refined oil mein daal kar
dheemi aanch par lambe samay tak fry karo aur golden brown karo.
7. Fry gulab jamun ko nikal kar sugar syrup mein duba kar 3-4 ghante rakho.
8. Gulab jamun ko syrup ke sath service dish mein rakho aur serve karo.
RASGULLA
Chhena 200 gm
Sooji 20 gm
Arrowroot powder 10 gm
Elaichi (Cardmom) powder 03 gm
Sugar (Syrup) 250 gm
Milk 25 ml
1. ½ taar ka chasni (sugar syrup) taiyar
karo. Jo ki bahut hi patla hona chahiye.
2. Chasani mein doodh milake chasani ko saaf karo.
3. Chhena mein sooji, arrowroot powder aur elaichi powder dalke achi tarah mash karo.
4. Taiyar kiya hua chhena ko kam se kam 15 min tak dhak ke rakho.
5. 20 se 25 gm ki goli banakar chasani mein dalkar achhe se pakao. Usi bartan mein
rakh kar thanda karo. Thanda thanda khane mein serve karo.
SWEET BOONDI
Besan 150 gm
Chini 150 gm
Oil To fry
Choti Elaichi 10 gm
Pista 10 gm
Almond 10 gm
1. Chini aur paani choti elaichi dal kar ke
5 to 7 min paka kar ke ek taar ki chasni baana
kar ke alag se rakho.
2. Besan aur pani milakar boondi ke liye paste taiyar karo.
3. Ab is paste se boondi jharana ke sahayatha se boondi taiyar karo.
4. Taiyar boondi ko gungun chasni mein milakar ke nikalo.
5. Taiyar boondi ko pista aur almond se sajakar serve karo.
4. Ek bade chamach se ek ke bad chamach garam ghee milaye. Aur misran ko ghee
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chhodne tak pakate rahe.
5. Ek tray mein ghee lagae aur misran ko usake upar spread karo.
6. 10 minute tak thanda hone de aur long dice cutting mein katen.
7. Kate hue pieces ko silver foil laga kar dish mein serve karein.
KESHARI BHAT
Suji 400 gm
Deshi Ghee 200 gm
Pinapple essence 3-4 Drop
Fresh Pineapple 4 Slice
Kaju 25 gm
Kismis 25 gm
Sugar 250 gm
Long ka powder 5 gm
Yellow colour 2 Pinch
1. Ek kadai mein desi ghee dalo garam hone par kaju, kismis dalkar fry karke alag
rakho.
2. Ushi kadai mein fresh pineapple ko dalkar halka naram hone tak, pakakar alag rakho.
3. Ek patila mein suji se 2 guna pani dalo, sugar dalo, yellow colour, pineapple essence
dalo aur dhime anch par ubalo.
4. Ek kadai mein desi ghee garam karo, suji dalo aur bhuno, suji adha bhun jane par
tayyar kiya hua chasni ko dalo.
5. Suji ko achhi tariqe se pakao jab tak ushka chasni sukh na jaye, adha dry fruits aur
fresh pineapple milao.
6. Serving tray mein utaro, bacha hua dry fruits se garnish karke garma garam serve
karo.
KERELA HALWA
Maida 400 gm
Chhoti Elaichi powder 20 gm
Coconut Oil 50 ml
Fresh Coconut 100 gm
Coconut Milk 300 ml
Kesar 10 gm
Dry Fruits 50 gm
Corflower 25 gm
Gulab Jal 5 Drops
Custard powder 50 gm
Method of preparation Honey 50 gm
1. Fresh coconut ko kaddu kash karke Sugar 100 gm
rakho, dry fruit ko barik kato aur sugar ko
powder banakar alag rakho.
2. Ek bartan mein maida, cornflower, chhoti elaichi powder, kesar, coconut oil aur kaddu
kash kiya hua coconut, barik kata hua dry fruits, sugar powder aur gulab jal, custard powder
aur coconut milk ke sath dal kar ghara ghol tayyar karo.
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3. Ek karmal mould mein coconut oil lagao, bacha hua barik dry fruit dalo aur tayyar kiya
hua ghol dalo aur upar se aluminium foil lagakar 15-20 minute tak steaming method se
pakao.
4. Beech mein tooth pick lagakar halwa sahi tarike se paka hai ki nahi check karo.
5. Pak jane par bahar nikalo thanda karo serving plate mein mould ke andar se nakal kar
dalo aur garma garam service karo.
JACK FRUIT PAYSAM
INGREDIENTS Quantity
Jack Fruit 500 gm
Gur 250 gm
Coconut milk 100 ml
Dry fuits 50 gm
Kesar 2 gm
Desi Ghee 25 gm
Chhoti Elaichi 10 gm
Rose water 2 Drops
1. Ek patila mein gur ko pani ke andar ubal kar chhan kar alag rakho.
2. Paka hua kathal ka beech ko alag nikal kar mixi mein kathal ko pis kar kapde se
chhan kar uska pulp alag rakho.
3. Dry fruit ko barik kato, chhoti elaichi ka powder banake alag rakho,
4. Ek moti pinde wali degchi mein gur ki chasni dalo ubal aane par kathal ki pulp dalo,
chhoti elaichi powder dalo, custard powder dalo.
5. Mishran mein ubal aane par coconut milk, kesar, barik kata hua dry fruits aur desi
ghee dal kar dhimi anch mein 5-6 se minute tak pakao.
6. Paysum gara hone par adha kata hua dry fruit, desi ghee mein halka fry karke dalo.
7. Service donge mein utaro bacha hua dry fruits se garnish karke serve karo.
MOONG DAL PAYASAM
Moong Dal (Dhuli) 100 gm
Milk 1 ltr
Ghee 100 gm
Coconut milk 200 ml
Gaur 100 gm
Adark powder 2 gm
Cut Coconut 1 Nos
Dry fruit 100 gm
Elaychi green 3 gm
1. Gaur ki chasani banakar alag rakho.
2. Ek karai mein deshi ghee dal kar moong dal ko bhuno.
3. Dal bhun jane par dudh dal kar dal ko achi tarah pakaoo.
4. Ab gaur ki chasni milao.
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5. Nariyal dudh milao.
6. Elaychi powder,adrak powder mila kar paysam ko halka gara hone tak pakaoo.
7. Jab pak jata hai to chule se niche utaro.
8. Ek karai mein ghee dal kar us main cut nariyal, dry fruit dal kar fry karo aur pysam
main mila kar donge mein dal kar garam ya thanda serve karo.
PAN KI PHIRNI
Basmati Rice 100 gm
Milk 1 ltr
Pan ka patta 06 Nos
Dry Fruit 150 gm
Sugar 500 gm
Gulkand 10 gm
Chandi verk 1 Strip
1. Basmati rice ko 1 ghante tak bhega kar rakho.
2. Uske bad rice ko pani se nikal kar halka sukha kar dar dara pees kar alag rakho.
3. Ek deakchi main dudh ko ubalo.
4. Doodh ubal jane par dardara rice dal kar gara hone tak pakkao aur alag rakho.
5. Ek alag dekchi mein thora dudh dal kar pan ki patto ko ubalo.
6. Jab pan ke patti pak jaye tab patti nekal kar thanda karke mixie main patto ko pees lo
7. Peese huwe patto ko paki huwe phirne main dalo.
8. Phirne ko mitha karne ke liye sugar dalo.
9. Dry fruit dalo aur gulkand mila kar ek borosil donge mein dal kar upper se chandi verk
laga kar fridge mein rakho aur thanda serve karo.
MYSORE PAK
Besan 150 gm
Chini 200 gm
Ghee 200 ml
Pani 100 ml
1. Chini ko pani ke sath ubal le aur 3 tar
se gadhi chasani bana le.
2. Dusre kadhai mein besan ko dhimi aag
par bhune. Phir usme gadha chasani milaye
aur pakae. Ek bade chamach se ek ke bad chamach garam ghee milaye aur.aur misran
ghee chodne tak pakate rahe
3. Ek tray mein ghee lagae aur misran ko usake upar spread karo.10 minute tak thanda
hone de aur long dice cutting mein kate.
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CONTINENTAL
CUISINE
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STARTERS
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APPLE AND CHEESE TOAST
Whole Wheat Bread 4 Slices
Cottage Cheese (Grated) 1 Cup
Apples 2 large sized
Lemon juice 1 Tsp
Cashewnuts 8 Nos
Orange juice ½ Cup
Cinnamon powder ½ Tsp
Honey 1 Tsp
1. Apples ko dhokar, cheal kar, beengh ko nikal kar thick slices cut karo, Lemon juice ko
apple slices ke uppar lagao.
2. Oven ko 175oC mein garam karo, cashewnuts ko baking tray mein rak kar roast kar
light brown hone tak. Ise medium heat mein pan mein bhi roast kar sakte hain. Cool karke,
crush karo aur cottage cheese ke saath mix karo.
3. Non-stick pan ko garam karo, orange juice ko dalkar apple ko ise mein poach karo 10
minutes tak ya thoda soft hone tak. Bread slices ko toast banao sides ko trim karo.
4. Cottage cheese mixture ko toasted bread slices ke uppar spread karo, cooked apple
slices ko uppar lagao. Cinnamn powder ko sprinkle karo, garam oven (180oC) mein rak kar
light golden brown hone tak pakao. Garam toast ke uppar se honey dalkar, man chahiye
shape mein cut karo aur garam serve karo.
CHEESE ROLL
Cheese 620 gm
Aloo 1 kg
Maida 150 gm
Bread Crumb 300 gm
White Pepper 1 Tsp
Musturd pdr 1 Tsp
Namak To taste
Pyaz 50 gm
Hara Dhaniya 25 gm
Adrak 10 gm
1. Cheese ko kaddukas karo. Saaf
bartan mein rakho. Ismein white pepper, namak, mustard pdr mila kar thandi jagah par rakh
do.
2. Hare masale ko mince cutting karke cheese mein millao.
3. Pratyek khane wale ke liye roll ke hissab se banao aur roll banakar ek taraf rakh do.
4. Maida ko milk/pani se gholo. Ziada patla ya ziada gadha nahi hona chahiye.
5. Bread crumb ko table par bicchha kar rakho.
6. Pratyek roll ko ghol mein lapet kar phir bread crumb par lagaye aur golden deep fry
karein.
7. Tamatar sauce ke saath serve karo.
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CHEESE BALL
Cheese Tinned 250 gm
Maida 250 gm
Ande 3 Nos
Baking powder 1 Tsp
Tamator Sauce 2 Tsp
Refined Oil 25 gm
Ghee/R Oil Deep fry ke liye
Namak To taste
Method of preparation Doodh ½ Tea Cup
1. Cheese ko barik kadukash karo.
2. Maide main baking powder milakar chhano.
3. Ek bartan main maida, Anda, Refined Oil, Namak, White Pepper khub phento aur 30
minute tak dhak kar rakho. Doodh milao.
4. Teyar paste ko ½ Tea Spoon barabar matra lekar garam Ghee/tail main talo. Halka
brown hone par ghee se nikalo.
5. Tamator souce ke sath serve karo.
BROWN BREAD SANDWICH
Brown Bread 8 Slices
Butter 2 Tsp
Garlic 2 Cloves
Shallots 5-6 Nos
Fresh Butter Mushrooms 5-6 Nos
Celery 01 Stalk
Cheese (Grated) 4 Tsp
Olive Oil 2 Tsp
Paprika powder 1 Tsp
Pepper powder To taste
1. Brown bread slices mein butter ek side
pae lagao aur side mein rakho.
2. Garlic ko chgs karo, shallots ko bhi chgs karo, mushrrom ko dho kar finaly chg karo,
celery ko finely chgs karo.
3. Non-stick frying pan mein olive oil ko garam karo garlic aur shallots ko dalkar saute 2
minutes tak karo.
4. Mushrooms aur celery ko dalkar stir fry 2 minutes tak karo.
5. Paprika powder, salt aur pepper powder ko dalkar 2-3 minutes tak sauté karo.
6. Aag se nikalkar is mixture ko filling ke liye use karo.
7. Filling ko bread slice ke uppar rakh kar spread karo, grated cheese ko uppar se
sprinkle karo, dusre bread slice jis mein butter spread laga ho, usse cover karo aur serve
karo.
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LETTUCE TOMATO SANDWICH
Bread Brown 200 gm
Egg Less Mayonnaise 80 gm
Tamatar 50 gm
Namak 10 gm
Kali Mirchi 10 gm
Lettuce leaves 50 gm
1. Sabse pahle mayonnaise sauce ko
bread ke uper lagao.
2. Uske uper tamatar ki slice namak, pepper powder chidak kar alag rakho.
3. Dusre slice par mayonnaise sauce lagao aur taiyar kiye hue pahle slice par lettuce ka
patta bichao aur uske upper bread slice lagao.
4. Taiyar kiya hue sandwich ko bich mein se kato aur serve karo.
SPINACH CHEESE PARCEL
Spinach 200 gm
Pyaz 50 gm
Lahsoon 20 gm
Namak 10 gm
Kali Mirch pdr 10 gm
Olive Oil 30 ml
Mozarella Cheese 200 gm
Doodhn / Milk 200 ml
Akhrot 50 gm
Method of preparation Elaichi powder 10 gm
1. Halke garam pani mein yeast or chini Kishmish 10 gm
dalo usko mix karke kuch der ke liye alag Maida 300 gm
rakho. Nimbu juice 10 ml
2. Maida, namak, olive oil, mein yeast Chini 30 gm
wala pani dalkar soft gundo aur kuch der ke Dry Yeast 30 gm
liye alag rakho. Red Chilli Flakes 05 gm
Oregano 10 gm
3. Palak ko dho kar barik kat kar alag
rakho.
4. Ek fry pan mein tel garam karo.
5. Usmein barik kata hua lahsoon aur pyaz dal khar brown hone tak bhuno.
6. Bhun jane par elaichi powder pepper powder palak dal kar bhuno, palak pakane par
ismein kishmish akhrot dal kar halka bhuno.
7. Jab palak ache se pak jaye to oregano, chilli flakes aur nimbu ka juice dal kar mix
karo aur thanda hone ke liye rakho.
8. Gunde hue maida se choti choti goliya tayar karo.
9. Use patala belkar usmein taiyar kiya hua mishran dalo aur mozarella cheese kaddu
kas kar use fold kare aur dhoodh se brushing kare.
10. Pahle se garm oven mein tray mein oil lagakar parcel ko rakhe aur 180 degree pe 20
se 25 min bake karo aur serve karo.
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CHICKEN FLOWER DUMPLING
Basmati Rice ¾ Cup
Ginger 1 Inch pc
Chicken Mince 300 gm
Salt To taste
Pepper Corns 1 Tsp
1. Rice ko clean wash aur pani mein soak
karke 20 min tak rakho pani ko drain karke
rice ko alag rakho.
2. Green chillies ko dho kar chop karo, ginger ko cheel kar wash karke fine paste taiyar
karo.
3. Chicken kheema mein chop green chillies, ginger paste, salt aur crushed pepper
corns ko dalkar mix karo.
4. Ise 12 equal portions mein divide karo.
5. Round balls banao aur soak kiya hua rice ke upper dal kar roll karo.
6. Rolled chicken balls ko steamer pot mein rak kar steam karo, 15- 20 minutes tak ya
pakne tak.
7. Ise turant nikal-kar garam serve karo, koi bhi choice ki dip (sauce) ke saath.
CHICKEN NUGGETS
Chicken Boneless 200 gm
Refined Flour (Maida) 50 gm
Egg (Anda) 02 Nos
Bread Crumb 100 gm
White Pepper 15 gm
Refined Oil (Tel) 500 gm
Salt (Namak) 10 gm
Mixed Herb 03 gm
1. Chicken ko medium size ke cube mein kat karo.
2. Anda ko ek bowl mein todo 5 ml pani dalkar achi tarah phento jise egg wash kehte he.
3. Dusare bartan mein maida, white pepper powder, mixed herb aur namak ko achi tarah
milalo.
4. Chicken ko maida ke mixture mein dusting karlo.
5. Chicken ko egg wash mein dubao upar se bread crumb lagao.
6. Garam tel mein deep fry karo.
7. Brown paper ke upar nikalo. Tomato sauce ke sath garama garam serve karo.
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CHICKEN CUTLET
Chicken Breasts
4 Pcs
(Bone Less)
Onion 1 med size
Green Chilies 2 -3 Nos
Green Coriander leaves Few sprigs
Salt To test
Pepper Corns (Crushed) ½ Tsp
Eggs 2 Nos
Fresh Cream 3 Tsp
Method of preparation Refined Flour(Maida) 1 Cup
Bread crumbs 1 Cup
1. Wash clean karke breast ko mince Pepper powder To shallow fry
karo. Onions, Green chilies aur coriander
leaves ko clean karke dho kar fine chop karo.
2. Ek bowl mein minced chicken, onion green chillies, coriander leaves, salt aur crushed
pepper corns ko dalkar mix karo aur 20 minute tak dhak kar rakho.
4. Eggs aur fresh cream ko mix karke ek bowl mein aachi tarah beat karo.
5. Flour aur bread crumbs mein salt aur pepper powder mila kar mix karke medium sized
plates mein rakho.
6. Chicken mix ko cutlets ke shape mein banao (oval, round, heart etc). Cutlet ko
cornflour ke gol mein dubao aur bread crumbs laga kar deep fry karo.
7. Ab isse tomato sauce ke sath garam garam serve karo.
GRILLED CHICKEN SANDWICH
Bread 200 gm
Boil Chicken 150 gm
Namak 10 gm
Kali Mirch 10 gm
Mayonnaise Souce 100 gm
Cheese 60 gm
Tamato Sauce 30 gm
Tamatar 50 gm
Kheera 50 gm
Method of preparation Aloo (Boil Slice) 59 gm
1. Sabse pahale chicken ko ek bowl mein nikalo aur usmein kali mirch powder, adha
mayonnaise, tamato sauce, cheese milakar alag rakho.
2. Ek white bread ki slice par taiyar kiya hua mixture dalkar falao. Aur ispar aloo ke slice
rakho aur namak, kali mirch powder chidak de.
3. Brown bread ki slice par baki bacha hua mayonnaise sauce lagao aur tamatar aur
kheere ki slice lagakar dusre bread ki slice ko cover karo. Aur uske upar mayonnaise sauce
ka halka lep lagao.
4. Tyar kiye hue sandwich ko grill mein pakao aur potato weffer ke sath serve karo.
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SOUPS
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FRENCH ONION & GARLIC SOUP
Onions 3 med sized
Garlic 5-6 Cloves
Carrot 1 med sized
Brown Bread 4 Slices
Olive Oil 1 Tbsp
Cheese (Grated) ¼ Cup
Oil 1 Tbsp
Vegetable stock 4 Cups
Salt To taste
Method of preparation White Pepper powder ¼ Tsp
1. Onion ko slice cut karo. Garlic ko chop karo. Carrot ko cheel kar wash karke 2 length
wise cut karke thin slice mein cut karo.
2. Brown bread ko small roundels mein cut karke, olive oil mein toast karo aur thoda sa
chopped garlic mein mix karke rub karo.
3. Ek thick bottomed pan mein oil ko garam karo.
4. Onions ko dal kar saute brown hone tak karo. Kuch fried onion ko nikal kar alag rakho
garnishing ke liye. Chopped garlic ko bhi dalkar saute karo. Carrot ko dalkar 2-3 minute
saute karo.
5. Vegetable stock ko dalkar boil karo
6. Boil hone par heat ko reduce karke 10-15 minute tak simmer karo. Salt aur white
pepper powder ko dalo.
7. Soup ko bowls mein dalo.
8. Upar se toasted brown bread, greated cheese, fried onions ko dalkar garam serve
karo.
VEGETABLE CLEAR SOUP
Carrot Medium sized ½
Celery 1 Stalk
Chinese Cabbage 4-6 leaves
Spring Onion 1 Strip
Red Capsicum med sized 1
Garlic 2-3 Cloves
Fresh Button Mushroom 6-8 Nos
Bean Sprouts ½ Cup
Vegetable stock 4-5 Cups
Method of preparation Ajinomoto ¼ Tsp
Pepper Corns (Crushed) ½ Tsp
1. Carrot ko chheel kar dho kar do (2)
Salt To taste
lengthwise mein cut karo, aur ise thin slice
mein kato. Chinese cabbage ko 1 inch size Lemon juice 1 Tsp
ke dice piece cut karo. Spring onion ke slice cut karo, red capsicum ko dho kar seedless
karke 1 inch piece cut karo.
2. Garlic ko chhel kar dho kar crush karo, mushroom ko slice karo, beans sprout ko dho
kar pani ko drain karo.
3. Ek kadai mein vegetable stock ko garam karo. Crush garlic ko dalkar, boil hone par,
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mushroom, carrot, Chinese cabbage, celery, spring onion & red capsicum ko dalkar 2-3
minute tak pakao.
4. Ajinomoto, crushed pepper corns, salt aur beansprout ko dalo. Lemon juice ko dalkar
mix karo aur garam serve karo.
MINTED GREEN PEAS SOUP
INGREDIANTS QUANTITY
Fresh Mint leaves 10-12 Nos
Green Peas (Shelled) 1 Cup
Onion 1 small sized
Garlic 2-3 Cloves
Potato 1 small sized
Butter 1 Tbsp
Milk 1 Cup
Salt To taste
Method of preparation White Pepper powder ½ Tsp
Fresh Cream ½ Cup
1. Mint leaves ko saf karke, dho kar alag
rakho. Green peas ko dho kar pani se nikal kar rakho, onion aur garlic ko finely chop karo,
aloo ko cheel kar wash karke aur slice cut karo.
2. Ek pan mein butter ko garam karo, onion & garlic ko dalkar saute karo, ½ minute tak.
Vegetable stock ko dalo, potato aur mint leaves ko bhi dalo, jab stock boil hone par green
peas ko dalo 5-7 minute tak boil karo.
3. Aloo pak jane par, nikal kar thanda karo, peas aur aloo ko mixer mein dalkar puree
banao. Puree mein vegetable stock aur milk ko zaruarat ke anusar dalo, dubara garam karo,
salt aur pepper powder dalo, mix karo.
4. Ise over cook nahi karna, fresh cream dalke mix karo, mint leaves se garnish karke
garam serve karo.
CARROT & CORIANDER SOUP
Carrot 7-8 med sized
Onion 1 med sized
Garlic 6-8 Cloves
Fresh Coriander leaves 1 med bunch
Butter 2 Tbsp
White Pepper powder ½ Tsp
Salt To taste
1. Carrot ko cheel kar dho kar roughly chop karo, onion aur garlic ko cheel kar chop
karo, coriander leaves ko saaf karke dho kar chop karo.
2. Ek pan mein butter ko garam karo, bay leaves, pepper corns, onion aur garlic ko dal
kar 2 minute fry karo.
3. Carrot, coriander leaves ko dalo, 5 cup pani dal kar boil karo aur iska smooth paste
taiyar karo.
4. Carrot ke stock ko high heat mein boil karke reduce karo.Puree Carrot ko ek pan mein
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dalo, carrot ke stock ko chan kar dalo, zarurat ke anusar soup ko patla karo, boil hone par
white pepper powder ko thoda pani mein ghol kar soup mein milao, salt ko dalkar taste karo,
upar se fine chop kiya hua coriander leaves ko dalo. Garam serve karo.
LEMON & CORIANDER SOUP
Lemon juice 2 Tbsp
Fresh Coriander leaves 1 small bunch
Cabbage small sized ¼
Carrot medium sized 1
Onion medium sized 1
Spring Onion bulbs 1 med sized
Ginger 1 Inch pc
Garlic 5 Cloves
Method of preparation Gm Flour (Besan) 2 Tbsp
Oil 2 Tbsp
1. Coriander leaves ko saaf karke, Vegetable stock To taste
wash karke finely chop karo, stems ko alag
se rakho. Peel wash aur carrot ko ½ cm size mein cube size mein cut karo. Onion, spring
onion bulb, ginger aur garlic ko chop karo, pepper corns ko crush karo.
2. Ek pan mein oil ko garam karo. Onion, spring onion bulb, ginger, garlic ko dalkar
saute karo, light brown hone par garam flour ko dalo aur ek achchha khusboo ane tak saute
karo.
3. Vegetable stock, coriander stems ko dalkar boil karo, crushed pepper corns ko bhi
dalkar boil karo. Chopped kiya hua coriander leaves ko dalo, 5-10 minute tak pakao, use
chhan kar (Strain), cooked sabji ko alag rakho.
4. Chhana (strained) soup ko garam karo, namak, Lemon juice ko dalkar dubara boil
karo. Uppar se chopped coriander leaves ko dalo aur garam serve karo.
SWEET CORN VEGETABLE SOUP
Sweet Corn (Cream Style) 150 gm
Sweet Corn kernels ½ Cup
Carrot medium sized ¼
Cabbage small sized ¼
Spring Onion green 1 Strip
Cornstarch 3 Tbsp
Oil 2 Tsp
Salt To taste
Vegetable stock 4-5 Cup
Method of preparation White Pepper powder ¼ Tsp
Sugar ½ Tsp
1. Carrot ko cheel kar wash karke small
Ajinomoto ¼ Tsp
piece mein chop karo. Cabbage ko fine
chop karo, spring onion ko bhi dho kar chop karo.Cornstarch ko ½ cup pani mein mix karke
alag karo.
2. Ek pan mein oil ko garam karo, cabbage, carrot aur corn kernels ko dal kar, 2 minute
tak stir fry karo, vegetable stock ko dalkar boil karo. Cream style sweet corn ko mix karo, 2-3
minute tak pakao, jab tak ki cream style corn achhi tarah mix ho jaye.
3. Salt, pepper powder, sugar, ajinimoto ko dalo, cornstarch ke ghol ko dalkar boil hone
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par aur gaada hone par nikalo. Upar se chopped spring onion greens ko dalkar garnish
karke garam serve karo.
MUSHROOM CAPPUCCINO
Mushroom 15 large sized
Onion 1 small sized
Garlic 4-6 Cloves
Butter 1 Tbsp
Bay Leaf 1 Nos
Salt To taste
Fresh Cream ¾ Cup
Method of preparation Milk (Chilled) 2 Cups
Cinnamon powder 1 Tsp
1. Mushroom ko saaf karke, dho kar
thinly slice karo. Onion, garlic ko chheel kar dho kar finely chop karo.
2. Butter ko heavy bottomed pan mein garam karo, bay leaf, onion aur garlic ko dalkar 2-
3 minute tak saute karo. Mushroom ko dalkar 1 minute tak saute karo, ek cup vegetable
stock ko dalkar 5 minute tak aur pakao. Aag se hatao, thanda karo, bay leaf ko nikal kar alag
karo. Cooked mushroom ka puree taiyar karke aur bacha hua vegetable stock ko dalkar mix
karo.
3. Ise heat mein rakh kar boil karo, salt, white pepper powder ko dalkar 2-3 minute tak
simmer karo. Fresh cream ko dalkar, heat se nikalo aur soup cups mein soup ko dalo.
4. Ek thanda bowl mein, thanda milk ko dalkar fork se beat karo. Jab milk ke upper froth
(jhagh) aajae isi jhagh ko garam mushroom soup ke upper dalkar cinnamon powder ko
sprinkle karke garam serve karo.
CURRIED CAULIFLOWER SOUP
Cauliflower 1 medium sized
Potato 1 medium sized
Garlic 4 Cloves
Ginger ½ Inch piece
Fresh Coriander leaves 1 Few sprigs
Oil 3 Tsp
Cumin Seeds ½ Tsp
Method of preparation Mustard Seeds ¼ Tsp
1. Cauliflower ko dho kar small florets
(phool) mein cut karo. aur namak ke pani
Skimmed Milk Yogurt 1 Cup
mein dalkar rakho.
Skimmed milk / Low fat
2. Potato ko cheel kar, dho kar, small ½ Cup
milk
Pcs mein kato aur pani mein dalke rakho. Salt To taste
3. Onion, garlic, ginger aur coriander Gm Flour (Besan) 2 Tsp
leaves ko saaf karke dho kar finely chop karo.
4. Ek thick bottomed pan mein 3 teaspon oil ko garam karo. Chop kiya hua onion ko
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dalkar 2 minute tak saute karo. Ginger aur garlic ko dalkar 2 minute tak saute karo.
5. Aloo aur cauliflower florets ko dalkar high heat mein 3-4 minutes tak cook karo.
6. 2 cup vegetable stock ko dalo, boil hone par simmer karo aur ise dhak kar cauliflower
aur aloo pakne tak pakao.
7. Chule se hatao aur thanda karo, mixer mein dalkar puree taiyar karo.
8. Bacha hua oil ko kadai mein garam karo. Cumin Seeds aur mustard Seeds ko dalo,
crackle hone par cauliflower - potato puree ko dalo, bacha hua vegetable stock ko bhi dalo.
Achchhi tarah mix karo aur simmer karo.
9. Haldi powder aur coriander powder ko dalkar mix karo. Skimmed yogurt aur skimmed
milk ko deep bowl mein dalkar achchhi tarah whisk (beat) karo. Gm flour (besan) ko dalkar
whisk karo.
10. Ise soup mein dalkar achchhi tarah mix karo. 3-4 minute tak pakao. Salt dalo,
chopped coriander leaves se garnish karke garam serve karo.
IRISH STEW
Mutton 1.5 kg
Hari Mattar 250 gm
Gajjar 250 gm
Aloo 1 kg
Onion 500 gm
Makhan 50 gm
Maida 50 gm
Milk 250 gm
Sabut Kali Mrich ½ Tsp
Method of preparation Dal Chinni 2 Tukde
Namak Jarurat ke anusar
1. Meet ko saaf kar 1½ “ tukdo mein Stock Jarurat ke anusar
kato. Aloo tatha gajjar ko meet ke baraber
kato. Onion ko slice karo. Mattar ko chhilo.
2. Ek degchi mein meat, slice onion, sabut kali mirch, dalchinni ko namak aur stock
dalkar pakao. Teen hissa pakne per sabji aur makhan milao.
3. Jab sabjia tatha meet achi tarah pak jaye to maide ko milk mein gholker milao. Thodi
der paka kar aanch se hata do aur chan lo. Gravy ke sath serve karo.
CREAM OF CHICKEN SOUP
Chicken Breast 01 Nos
Chicken stock 02 Cups
Milk 01 Cup
Butter 25 Gm
Maida (Flour) 25 Gm
Salt To taste
Fresh Cream ½ Cup
1. Chicken breast ko clean aur wash karke, mince karo.
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2. Ek deep pan mein, butter ko garam karo, garam hone par chicken mince ko dalo
saute karo.
3. Halka colour aane par, maida ko dalkar stir fry karo, chicken stock aur milk ko dalo.
4. Stock boil hone par, heat ko reduce karo aur 3-4 minute simmer karo. Salt pepper
powder ko dalkar mix karo.
5. Soup ghaada hone par, fresh cream dalkar mix karke nikalo.
6. Fried Bread croutons se garnish karke garam serve karo.
BONE SOUP
Meet ki Haddiya 750 gm
Mainda ya Corn Flour 100 gm
Makhan 90 gm
Adrak 20 gm
Lehsun 10 gm
Kali Mirch sabut 10 Nos
Tej Patta 4 Nos
White Paper pdr Swadanusar
Namak Swadanusar
1. Haddiyon ko dhokar saaf karo. Chote tukdo mein kato.
2. Ek degchi mein haddiyon, dardara pissa hua adrak lehsun sabut kali mirch, tejpatta, aur
avasyak soup ki matra se dugna pani dalkar aanch par rakho.
3. Jab pani ki matra aadhi reh jaye to aanch se hata do. Haddiyon se stock ko chankar
rakho.
4. Makhan garam karo. Maida /cornflour ko halka bhuno, stock millayo aur der tak pakao.
5. Swad ke anusar white pepper powder tatha namak millakar serve karo.
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MAIN COURSE
(VEG)
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VEG CUTLET
Aloo 200 gm
Gajar 100 gm
Seasoning / Salt To taste
Hari Dhaniya 15 gm
Hari Mirch 10 gm
Oil For fry
Breadcrumb 100 gm
Parsley 30 gm
Chhat Masala 15 gm
Method of preparation Beans 50 gm
1. Aloo ko namkeen pani mein ubalkar Phoolgobhi 100 gm
thanda kar masal lain. Hara Matar 50 gm
2. Ek pan main hare masale ko bhuno sath mein sabhi sabaji milao. Aloo mein mila kar
60-80 gm ke gole bana lain. Breadcrumb mein lapetkar, garam tel mein sunhara bhura hone
tak fry karo.
4. Garma garam tomato sauce aur chips ke saath parosain/serve karo.
MINTY CROQUETTES
Potato (Aloo) mash kiya hua 300 gm
Mint (Pudina) patta 20 gm
Onion (Pyaz) barik kata hua 50 ml
Garlic (Lehsun) barik kata hua 10 gm
White Pepper (Safed Mirch)
10 gm
powder
Bread Crumb (Bread ka chura) 100 gm
Celery barik kata hua 05 gm
Parsley barik kata hua 05 gm
Method of preparation Oregano sukha 02 gm
Cheese kadudkas kiya hua 100 gm
1. Aloo ko chheel kar garam pani mein Refined oil (Tel) 500 ml
namak dalkar pakne tak ubalo.
2. Chano thoda thanda karo. Potato Salt (Namak) 10 gm
masher ya kanta chamach (fork) se aloo ko Lemon (Nimbu) ka Ras 05 ml
mash karlo.
3. Ek bowl mein maida mein pani dal ke gadha ghol tayar karo aur side mein rakho.
4. Ek fry pan mein 5 ml tel garam karo. Usmein lehsun, celery aur pyaz ko dalke golden
brown colour tak sauté karo. Parley aur oregano milao. Side mein rakh ke thanda karo.
Thanda hone ke bad mash kiya hua aloo mein milao.
5. Mash kiya hua aloo mein cheese, namak, white pepper powder, pudina ka patta,
nimbu ka ras aur adha bread crumb ko achi tarah milao.
6. 50 se 60 gm ka mixture lo 2 se 2.5 inch ka roll banao. Upar se maida ka gadha ghol
lagao. Bread crumb lagao. Garam tel mein deep fry karo.
7. Tissue paper ya brown paper ke upar nikalo aur garma garam tomato sauce ke sath
serve karo.
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COTTAGE CHEESE CROQUETTES
Potatoes 600 gm
Cottage Cheese 250 gm
Oil For fry
Bread Crumb 50 gm
Namak To taste
Gajar 40 gm
Parsley 50 gm
Pyaz 50 gm
1. Aloo ko boil kare aur chilke uthar de aur mesh karke thanda hone den.
2. Paneer aur gajar ko grate kar le parsley ko chop karein aur mesh kiya hua aloo mein
mila de namak dale aur accha se milaye.
3. Cylinder ki shape mein bread crumb laga kar roll kare aur deep fry kare.
CHEESE CUTLET
Aloo 200 gm
Cheese 100 gm
Seasoning/Salt To taste
Hari Dhaniya 15 gm
Hari Mirch 10 gm
Oil For frying
Breadcrumb 100 gm
Parsley 30 gm
Chat Masala 15 gm
1. Aloo ko namkeen pani mein ubalkar thanda kar masal lein. Ek pan mein hare masale
ko bhun kar aloo mein mila kar 60-80 gm ke gole bana lain.
2. Inn golon ke andar katri huwi cheese bharkar paan ke patte ka aakaar dein.
3. Breadcrumb main lapetkar, garam tel mein sunhara bhura tal lein. Garma garam
tomato sauce aur chips ke saath parosain.
BAKED BEANS
Beans 250 gm
Pyaz barik kata hua 50 gm
Tamatar Puree 200 ml
Mustard (Sarso) powder 05 gm
Namak To taste
Capsisum barik kata hua 50 gm
Lahsun (Lehsun) 05 gm
Makhan 10 ml
1. Beans ko rat bhar pani mein bhiga ke rakho.
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2. Ek sauce pan mein makhan garam karo. Usmein barik kata hua lehsun, pyaz, celery,
shimla mirch aur bhiga hua beans ko dalkar pakao.Swadanusar namak milao aur tamatar
puree dalkar pakao.
3. Mixture ko casarole mein dalo aur bake karo aur garama garam serve karo.
ALMOND VEGETABLE
Almonds 15-20 Nos
Carrot med sized 1
Capsicum med sized 1
Cauliflower med sized ¼
Butter Mushrooms 6-8 Nos
Ginger ½ Inch pc
Garlic 3-4 Nos
Method of preparation Fresh Coriander leaves A few sprig
Corn Starch 2 Tbsp
1. Almonds ko garam pani mein 15 Oil 2 Tbsp
minute tak begha kar rakho, pani ko drain Vegetable stock 2 Cup
karke, chilka ko nikalo. Paneer ko 1 inch Salt To taste
diamond shape mein cut karo. Carrot ko
cheel kar , dho kar 1 inch size diamond
Ajinomoto ¼ Tsp
shape mein cut karo. French beans ko bhi
Chilli Oil 1 Tbsp
saaf karke diamond shape 1 inch size piece
mein cut karo. Capsicum ko wash karke, seedless karke, 1 inch diamond shape cut karo,
cauliflower ko small florets cut karo, mushroom ko wash karke , quarters cut karo. Ginger-
garlic aur coriander leaves ko saaf karke finely chop karo.
2. Corn starch ko ½ cup pani mein dissolve karke alag rakho.
3. Ek kadai mein oil ko garam karo, ginger-garlic ko dalkar stir karo. Carrot, french
beans, cauliflower, mushroom ko dalkar stir fry karo. Vegetable stock ko dalkar boil karo,
heat ko reduce karo aur kuch samay ke liye simmer karo.
4. Almonds, paneer, capsicum, salt, white pepper powder aur ajinomoto ko dalo.
Cornstarch ka ghol ko dalkar achhi tarah mix karo, high heat mein 2 minute ya sauce gada
hone tak pakao. Coriander leaves aur chilli oil ko uppar se dalkar garam serve karo.
MIX VEG LASANGA
Mushrooms 100 gm
Red Pepper 100 gm
Leeks 100 gm
Aubergines 100 gm
Courgettes 100 gm
Tomato Pasta Sauce 350 gm
Fresh Cheese Sauce 350 gm
Jaiphal Powder 05 gm
Lasagane Pasta Sheet 09 Nos
Method of preparation Cheddar Cheese 80 gm
1. Ek kadhai mein tel garm karo tel garm hone par sabjiyan dalo aur soft hone tak
bhuno. Ab ismein tomato pasta sauce dalo aur 5 min tak pakao.
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2. Ab ismein cheese sauce aur jaiphal powder dalkar 10 min tak pakao.
3. Ek alag bartan mein pani mein namak dalkar garm karo aur usmein pasta sheet
dalkar pakao 127eg ole127 rakho.
4. Ab sheet par vegetable aur taiyar sauce ki layer lagao tatha cheddar cheese kaddu
kash karke 5 min grill mein pakao aur green salad ke saath serve karo.
VEG RATATOUILE
Hari Zucchini 01 Nos
Egg Plant (Chota Baingan) 02 Nos
Peeli Zucchini 01 Nos
Hari Shimla Mirch 02 Nos
Peeli Shimla Mirch 01 Nos
Lal Shimla Mirch 01 Nos
Tomato Sauce 100 ml
Pyaz 150 gm
Adrak (Baarik kata huwa) 25 gm
Method of preparation Lehsun (Baarik kata huwa) 25 gm
Seasoning 25 gm
1. Tel ko pan mein garam karo.
Wooseter Sauce 20 ml
2. Baarik kata pyaz aur lehsun dal kar Tomato Puree 100 ml
pakaen, cube kati zucchini, egg plant, Dry Oregano 10 gm
shimla mirch 3 minute tak ya soft hone tak
bhun lein.
2. Aanch ko kam kar. Wooster sauce, tomato sauce aur tomato puree dalein, madhyam
aanch mein 15 se 20 minute tak pakayein.
3. Baarik kati basil, parsley ko dalkar, dry oregano aur seasoning set karlein.
4. Garmagaram serve karo.
SPINACH CORN AUGRATIN

Spinach 1 Bunch
Sweet Corn 160 gm
Garlic 10 gm
Onion 50 gm
Olive Oil 10 ml
Fresh Black Pepper 05 gm
Salt To taste
Mozzarella Cheese 80 gm
Maida 40 gm
Method of preparation Butter 40 gm
Milk 100 ml
1. Pan mein butter garam karo maida
Oregano 05 gm
dalo aur dodh dal kar white sauce tayar karo
2. Ek doosre pan mein olive oil garam kare garlic aur onion dale aur light brown hone tak
bhune.
3. Palak ko chop kare corn aur chopped palak ko pan mein dale salt oregano aur fresh
pepper dale aur accha se mix karo.
4. Ab ise tayar ki hue white souce mein mila de.
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5. Baking tray mein shift kare mozzarella cheese ko upper se grate kare aur pre heated
oven mei 10-15 min tak bake kare aur serve karo.
MACRONI IN CHEESE SAUCE
Macaroni 150 gm
Cheese 55 gm
Butter (Makhan) 30 ml
Maida 15 gm
Milk (Doodh) 300 ml
White Pepper 05 gm
Salt (Namak) 05 gm
Garlic barik kata hua 10 gm
Method of preparation Parsley barik kata hua 05 gm
Mixed Herb dry 03 gm
1. Ek sauce pan mein doodh, pyaz,
Onion (Pyaz) 50 gm
tejpatta aur laung ko dalkar ubal le. Chan ke
Bay Leaf (Tej Patta) 01 gm
side mein thanda karein. Ek sauce pan mein
Clove (Laung) 02 gm
butter garam kare aur maida dal kar
kachapen dur kare. Thanda doodh milae gadha hone tak pakae.
2. Macaroni ko ubalate hue pani mein mila le jismein namak aur tel mila hua ho.
3. Ek sauce pan mein butter garam kare barik kata hua lehsun aur celery dal kar sauté
kare.
4. Ubla hua macaroni dal kar toss kare. Namak aur white pepper powder milae.
Kadukas kiya hua cheese milae. 2 se 3 minute tak pakae.
5. Barik kata hua parsley aur mixed herb dale.
6. Ek serving dish mein nikale upar se cheese kadukas kare.
7. Salamander ya OTG mein rakh ke (gratinate) upar se brown colour ane tak pakae.
Garama garam serve karen.
PENNE ARRABIATA
Penne Pasta 200 gm
Red Tomato Sauce 300 gm
Chilly Flakes 10 gm
Oregano 05 gm
Olive Oil 30 ml
Parmesan Cheese (Barik
10 gm
kata hua)
Seasoning To taste
1. Namak pani mein penne pasta ko tel dalkar ubalkar thanda kar lain.
2. Ab ek sauce pan mein, oil garm kar barik kata huwa lehsun dalkar pasta toss karein.
3. Tomato sauce ko garm kar pasta ke uppar dal lain. Chilly flakes, oregano dalkar kuch
der garam hone tak pakaen.
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4. Seasoning ko set kar lain. Baarik kati hui parmesan cheese se saja kar garma garam
serve karein.
Note : Tomato sauce ki vidhi angregi mother sauce ka prayog karein.
PASTA IN SALSA SAUCE
Penne Pasta ubla hua 400 gm
Tomato ubal ke chop kiya hua 400 gm
Capsicum (Shimla Mirch) 200 gm
Olive Oil (Jaitoon ka tel) 40 ml
Onion (Pyaz) barik kata hua 50 gm
Ginger barik kata hua 10 gm
Mixed Herb 05 gm
Method of preparation Kashimiri Red Chilli powder 05 gm
Salt (Namk) 10 gm
1. Pasta ko ubalate hue pani mein
namak aur tel dalkar 3 hissa pakne tak boil
Red Chilli paste 20 gm
karo. Bahar nikalo thanda karo. Tel lagake
Vinegar 10 ml
phela ke rakho.
2. Shimla mirch ke upar tel ka polish karo. Sidha aag pe rakh ke jalao. Thande pani mein
dubao upar ka chilka nikalo dhulai karo aur barik kato.
3. Tomato ko chira lagao pani mein 5 se 6 minute tak ubalo. Upar ka chilka nikalo aur
barik chop karke side mein rakho.
4. Ek fry pan mein tel garam karo lehsun, adrak aur pyaz dalke saute karo. Usmein barik
kata hua tomato dalo 4 se 5 minute tak saute karo.
5. Usmein kashmiri lal mirch powder, red chilli paste, barik kata hua shimla mirch,
namak, white pepper powder aur viengar dalke 1 minute ke liye pakao.
6. Zarurat bhar stock milao aur ek ubal ane tak pakao. Pasta aur mixed herb milao. 4 se
5 minute tak pakao.
7. Barik kata hua parsley se sajakar garama garam khane mein serve karo.
PASTA IN THOUSAND ISLAND SAUCE
Pasta Penne 250 gm
Oil 20 ml
Salt To taste
Mayonnaise Sauce 250 gm
Capsicum R+Y+G 120 gm
Tomato Ketchup 50 gm
Tobacco sauce 05 ml
Onion 50 ml
1. Onion, yellow aur green capsicum ko bronoise cutting mein kato.
2. Ek bowl mein mayonnaise, tomato sauce, tobacco sauce aur onion, red, yellow, green
capsicum dale aur acche se mix kare.
3. Ek patille mein pani boil kare, oil aur pasta dale aur pakaye, pasta ko strain kare.
4. Pasta ko sauce mein dalen aur milayen aur serve karen.
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SPAGHETTI WITH TOMATO SAUCE
Spagheeti 300 gm
Tomato ubal ke gudda alag
700 gm
aur barik kata hua
Onion (Pyaz) barik kata hua 50 gm
Olive Oil (Jaitoon ka Tel) 10 ml
Garlic (Lehsun) barik kata hua 10 gm
Tomato Puree 40 ml
Black Olive (Kala Jaitoon phal)
05 gm
Method of preparation barik kata hua
Parmesan Cheese kadukas
1. Pasta ko 5 guna pani mein namak aur 50 gm
kiya hua
tel dalkar boil kare aur side mein thanda
Basil leave (Tulsi ka patta) 02 gm
hone ke liye rakhe.
Salt 05 gm
2. 1 fry pan mein tel garam kare usmein White Pepper powder 05 gm
pyaz, lehsun aur celery dalkar 130auté Mixed Herb 03 gm
karein. Barik kata hua tomato dal kar tej aag
par 4 se 5 minute tak sauté kare.
3. Ab ismein tomato puree, black olive aur tulsi ke patte dale aur 2 minute ke liye pakae.
4. Pakne ke bad boil kiya hua pasta aur cheese dal kar milae. Swad anusar namak aur
white pepper powder milae.
5. Mixed herb milae aur garama garam serve karen.
FUSILI MARINARA
Fusilli 500 gm
Olive Oil 20 ml
Lahsun 10 gm
Marinara Sauce 100 ml
Garlic Bread Crumbs 50 gm
Basil 20 gm
Namak 10 gm
Pepper 10 gm
1. Sabse pahle pani mein namak dalkar boil karo aur usme pasta dalkar pakne tak
pakao aur nikal kar alag rakho.
2. Bade sauce pan mein tel garm karo usmein barik kata hua lahsun dalkar halka bhuno
bhun jane ke baad pasta sauce dalo halka garm hone par paka hua pasta dalo.
3. Ab ismein barik kata hua basil, namak aur pepper dalkar kuch der tak pakao.
4. Toasted bread crumbs se garnish kar serve karo.
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MAIN COURSE
(NON-VEG)
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SALT AND PEPPER LAMB
Lamb Thick Slice 700 gm
Anda 1 Nos
Pepper powder ½ Tsp
Namak Swad bhar
Ajinomoto ½ Tsp
Soya Sauce ½ Tsp
Maida 40 Gm
Cornflour 50 Gm
Tel Jarurat ke mutabik
Method of preparation Barik kata pyaz 1 Nos
Lahsun 20 gm
1. Ek bartan main anda todkar dalo.
Namak ½ Tsp
2. Pepper powder dalo namak Ajinomoto ½ Tsp
ajinomoto, soya, sauce, corn flour dalo, Chini ½ Tsp
paste banao. Soya Sauce 3 Tsp
3. Kata hua meat dalkar marinate karke 30 minute tak rakho.
4. Double deep fry karo.
5. Ek kadhai main thoda ghee dalo. Barik kata pyaz dalo. Lahsun dalo sauthing karo.
6. Fry kiya hua lamb dalo, Namak dalo, pepper powder dalo, ajinomoto, chini, soya karo.
Spring onion, pepper corn crust karke dalo.
7. Barik kata spring onion dal kar garnishing karo aur garam serve karo.
MUTTON LOAF/MEAT LOAF

Mutton Kheema 500 gm
Chicken Kheema 200 gm
Bread Crumb 100 gm
Egg (Anda) ek beat kia hua,
2 Nos
dusra boil kia hua
Ginger (Adrak) barik kata hua 20 gm
Basil (Tulsi) ka patta 10 gm
Salt (Namak) 10 gm
Method of preparation White Pepper (Safed Mirch)
10 gm
powder
1. Ek bowl mein silver foil, boiled anda Butter (Makhan) 15 ml
aur olive oil ko chod ke sabhi samagri ko
Mustard (Sarso) powder 05 gm
mix karo.
Black Olive (Kala Jaitoon phal) 10 gm
2. Silver foil ke upar se olive oil lagae. Olive Oil 20 ml
3. Beech mein anda ko lambai mein kat Celery barik kata hua 10 gm
ke rakhe aur roll kare. Parsley barik kata hua 10 gm
Silver Foil 1 mtr
4. Ubalte hue meat ya chicken stock
mein dalkar 55 minute se 60 minute tak Garlic barik kata hua 15 gm
medium aag par rakh ke pakae.
5. Bahar nikale round mein kat le aur thanda thanda serve karen.
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MUTTON STEW
Mutton Boneless 400 gm
Onion (Pyaz) 50 gm
Celery aur Garlic 20 gm each
Parsley 10 gm
Carrot (Gajar) aur Brocolli 100 gm
Potato (Aloo) 40 gm
Black Pepper powder 10 gm
Mutton stock 400 ml
Salt (Namak) 10 gm
Method of preparation Cinamon (Dalchini) 10 gm
1. Mutton ko saaf karke 1 inch ke tukdo
mein kato. Aloo, gajar, brocolli aur celery ko
Maida 25 gm
bhi 1 inch ke tukdo mein kato.
Bay leaf (Tejpatta) 05 gm
2. Ek bartan mein butter garam karo.
Dalchini, tejpatta, lehsun aur pyaz dalkar halka brown karo. Uske andar celery dalo. Mutton
aur namak milao aur tej aag par 5 se 7 minute tak bhuno.
3. Usmein maida dalkar halka brown rang mein pakao. Mutton stock milao aur mutton ke
tukde 3 hisse pakne tak pakao. Ab ismein gajar, aloo aur brocolli milake thodi der tak pakao.
Uske andar swadanusar kali mirch powder milao aur sauce ko gadha hone tak pakao. Chule
se niche utaro. Lemon juice aur barik kata hua parsley milakar garama garam khane mein
serve karo.
STEAMED FISH IN OLIVE & TOMATO SAUCE
Fish Boneless 400 gm
Nimbu juice 20 ml
Dhania patta 10 gm
Tamatar 150 gm
Adrak aur Lahsun ka paste 10 gm each
Parsley 20 gm
Olive Green/Black 04 Nos
Safed Mirch powder 10 gm
Method of preparation Namak 05 gm
Oregano 10 gm
1. Machli ko nimbu ka ras, namak
milakar 15 minute rakho. Adrak lehsun ka Tamatar Puree 100 gm
paste aur dhania patta milake steam karlo. Sabut Kali Mirch 06 Nos
Makhan 100 ml
2. Tamatar ko blanch karlo. Chilka aur
gudda hatake barik chop karlo.
3. Ek pan mein makhan garam karo. Barik kata hua pyaz, adrak lehsun ka paste milake
bhunlo. Chop kiya hua tamatar milao kuch der ke liye pakao.
4. Usmein tamatar puree, oregaon, namak aur safed mirch powder dalke tamatar sauce
(tamatar concasse) taiyar karo.
5. Steam kiya hua fish ko tamatar sauce ke andar dip karo.
6. Kalimirch ko dardara cut kar dalo. Parsley aur olive se sajake garam-garam khane
mein do.
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LEMON STEAMED FISH
Fish (Boneless) 4 Thick slices
Lemon juice 3 Tbsp
Salt to taste
Ginger 1 Inch pc
Garlic 4 Cloves
Spring Onion 2 Strips
Celery ½ medium sized
Lemon 1 Nos
White Wine(Optional) ½ Cup
Method of preparation Bay leaf 2 Nos
1. Fish fillets ko clean aur wash karo,
Lemon juice 1 tsp aur salt mila kar marinate karke ek side mein rakho.
2. Ginger ko cheel kar, dho kar thinly slice karo, garlic ko cheel kar wash karo, spring
onion ko wash karke round slices mein cut karo, onion rings ko separate karo. Celery ko
wash karke small slices mein cut karo, lemon ko dho kar round slices mein cut karo.
3. White wine ko sliced ginger, whole garlic, pepper corns, diced celery, spring onion
roundels, bay leaves, lemon slices, salt aur ½ cup pani ke saath mix karke fish slices ko ise
marinate main mix karke refrigerator main ½ an hour ke liye karo.
4. Fish ek flat oven proof dish mein rak kar, uppar se marinate ko pour karo, aluminium
foil ya tight fitting lid se dhak kar garam oven mein 220 oC par 12-15 minutes tak fish slices
cooked hone tak rakho.
5. Is ko steam pot mein 10-12 minutes tak rak kar paka sakte hain.
6. Fish ko immediately serve karo, shredded cabbage, tomato aur capsicum se garnish
karke.
BAKED FISH IN OYSTER SAUCE
Fish Fillet Boneless 400 gm
Oyster Sauce 30 ml
Olive Oil 20 ml
Lemon (Nimbu) ka ras 15 ml
White Pepper 10 gm
Salt (Namak) 10 gm
Mixed Herb 02 gm
1. Fish fillet ko 2 inch ke tukde mein kato.
2. Ek bartan mein oyster sauce, nimbu ka ras, lehsun paste, namak, white pepper
powder aur olive oil ka gadha ghol tayar kare.
3. Machli ke tukdo ko usmein milae aur 1 ghanta tak marination kare.
4. Ek roasting tray pe butter ka polish kare.
5. Marinate kiya hua machali tray mein sajae.
6. 160oC mein 7 minute ke liye pakayen aur garama garam khane mein oyster sauce ke
sath serve karo.
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CHICKEN WITH CASHEWNUT
Chicken Breast (Boneless) 400 gm
Onion medium sized 1 Nos
Capsicum medium sized 1 Nos
Cornstarch 3 Tbsp
Garlic 10-12 Cloves
Carrot medium sized 1 Nos
Cashewnut ¾ Tbsp
Oil 4 Tbsp
Method of preparation Ajinomoto ¼ Tsp
Salt To taste
1. Chicken breast ko clean aur wash Chicken stock 3 Cup
karke 1 inch size cube mein cut karo. Onion
ko quarter mein cut karke layer ko separate karo, capsicum ko wash karke seedless karke 1
inch size pcs mein cut karo. Garlic ko peel karke chop karo, cornstarch ko 1 cup pani mein
ghol bana kar rakho. Carrot ko cheel kar thin slices mein cut karo.
2. Ek kadai mein oil ko garam karo, Cashewnut ko dalkar stir fry karo, nikal kar
absorbent kitchen towel mein dalo.Chopped garlic ko dalkar stir fry karo, chicken pcs, onion
aur sliced carrot ko dalkar stir fry continue 2-3 minutes tak.
3. White pepper powder, ajinomoto, salt ko dalkar stir karo, chicken stock ko dalkar high
heat mein 2 minutes pakao, stirring continuously.
4. Cornstarch ko ghol ko dalkar pakao, capsicum ko bhi dalo, 2-3 minutes medium heat
mein pakao. Fried Cashewnut ko dalo, stock gadha hone par nikalo aur garam serve karo.
CHICKEN WITH WALNUTS
Chicken Breast
400 gm
(Boneless)
Egg 1 Nos
Cornstarch 6 Tbsp
Salt To taste
Soy Cane 2 Tbsp
Garlic 4-6 Cloves
Method of preparation Red Capsicum ½ medium sized
Yellow Capsicum ½ medium sized
1. Boneless chicken ko wash, aur trim Celery 1 Stalk
karke 1 inch size pcs mein cut karo. Button Mushroom 4-6 Nos
2. Egg, 4 tablespoon cornstarch, salt, 1 Walnut Kernels 1 Cup
tablespoon soya sauce ko chicken Pcs mein Red Chillies whole 2-3 Nos
mila kar mix karo aur ise ½ an hour tak ek 3 Tbsp + to deep
side mein rakho. Oil
fry
3. Garlic ko cheel kar, dho kar, chop Sugar ½ Tsp
karo. Ajinomoto ¼ Tsp
Chicken stock 1½ Cup
4. Onions ko cheel kar dho kar 1 inch
size pcs mein cut karke layers ko separate karo.
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5. Capsicum ko wash karke, seedless karke 1 inch size pcs mein cut karo. Red aur
yellow capsicum ko bhi ise tarah cut karo.
6. Celery ko wash karke 1 inch size cut karo, remaining cornstarch ko 1 cup pani mein
ghol bana kar rakho.
7. Button mushroom ko quarter mein cut karo.
8. Walnut kernels ko sufficient water mein 2 minutes ke liye boil karo fir drain karke,
absorbent kitchen towel mein dalo aur dry karo.
9. Red chillies ka stem ko nikal kar red chillies ko dho kar 2 bhag mein break karo.
10. Ek kadai mein sufficient oil ko garam karo, marinated chicken ko deep fry 2-3 minutes
ke liye karo, nikal kar absorbent kitchen towel mein dalo.
11. Ek pan mein 3 tablespoon oil ko garam karo. Chopped garlic, broken dry red chillies
ko dalkar stir fry karo. Onion, celery, button mushrooms, walnut kernel ko dalkar stir fry 2
minutes tak karo.
12. Soya sauce, sugar, ajinomoto, chicken stock aur salt ko dalkar boil karo.
13. Boil hone par cornstarch ke ghol ko dalkar gada hone tak pakao.
14. Fried chicken pcs aur capsicum pcs ko dalkar high heat mein 1 minute tak pakao,
achhi tarah mix karo, nikal kar garam serve karo.
CHICKEN WITH BROCCOLLI & PEPPER
Eggs 2 Nos
Cornstarch 6 Tbsp
Salt To taste
Soya Sauce 2 Tbsp
Garlic 2 Cloves
Capsicum med sized 1
Broccoli med sized ½
Ajinomoto ¼ Tsp
Rice Wine (Optional) 2 Tbsp
1. Boneless chicken ko 1 inch size pcs Cinnamon powder ¼ Tsp
mein wash karke cut karo. Oyster Sauce 1 Tbsp
4 Tbsp + for
2. Egg, 4 tablespoon cornstarch, salt, Oil
deep frying
one tablespoon soya sauce ko chicken pcs
Toasted sesame seed 2 Tsp
mein dalkar mix karo aur ½ an hrs tak ke
liye side mein rakho.
3. Garlic ko finely chop karo. Capsicum ko seedless karke 1 inch size triangle pcs mein
cut karo. Broccoli ko medium sized florets mein cut karo.
4. Bache hua cornstarch ko 1 cup pani mein dissolve karke rakho.
5. Soya sauce, ajinomoto, rice wine, chicken stock, salt, white pepper powder, cinnamon
powder aur oyster sauce ko achhi tarah blend (mix) karo.
6. Ek kadai mein sufficient oil ko garam karo. Marinated chicken ko 2-3 minutes tak deep
fry karo, nikal kar absorbent kitchen towel mein dalo.
7. 4 tablespoon oil ko ek kadai mein garam karo. Chopped garlic ko dalkar stir karo.
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Broccoli florets ko dalkar 2 minutes ke liye stir fry karo. Sauces aur spice mix ko mila kar boil
karo. Cornstarch ghol ko dalkar thick (gaadha) hone tak pakao.
8. Fried chicken aur capsicum pcs ko dalkar medium heat mein 2 minutes tak pakao.
Toasted sesame Seeds ko sprinkle karke garam serve karo.
SHEPHERD'S PIE
Mutton keema 1 kg
Carrot (mince) 100 gm
Green Peas 100 gm
Onion (mince) 200 gm
Tamoato (Pure) 100 gm
Ginger 20 gm
Garlic 20 gm
Green chilli 20 gm
Olive Oil 200 gm
Method of preparation Tomato sauce 50 ml
Red Chilli sauce 50 ml
1. Ek cooker ke andar mutton ka keema Tobacco sauce 10 ml
dalo, halka sa pani dalo aur namak dalkar 2 Vinegar 25 ml
sity lagakar pakao. Worstershir Sauce 25 ml
2. Ek kadai mein olive oil dalo, oil Mix Herbs 10 gm
garam hone par barik kata hua giner, green White pepper powder 20 gm
chilly, onion aur carrot, green peas dalkar Potato (Boil) 500 gm
adha bhuno. Cheese 100 gm
3. Tomato puri dalo, halka sukh jane Milk 250 ml
par tomato sauce, red chilly sauce, vinegar, Sugar To taste
worsters sauce, mix herbs, salt, white pepper powder dalkar sauce tayyar karo.
4. Pakaya hua meat keema ko sauce ke andar dalo aur latpata hone tak pakao.
5. Ek mixi mein boil potato, kaddu kash kia hua cheese aur boil karke thanda kiya hua
milk, white pepper powder dalkar semi liquid paste tayyar karo.
6. Ek borosil dunga mein banaya hua mutton ko dalo, ushke upar potato ka semi liquid
paste dalo aur ovam mein 1800C mein 10-12 minute tak bake karo. Ovan se bahar nikalo aur
garma garam serve karo.
POULET SAUTE MARYLAND
Chicken Boneless 800 gm
Black Pepper dardara 10 gm
Lemon juice 10 ml
Red Chilli powder 5 gm
Mustard powder 5 gm
Refiend oil (Tel) 500 ml
Bread Crumb 120 gm
Egg (Anda) 2 Nos
Method of preparation Parsley barik kata hua 10 gm
Salt (Namak) 10 gm
1. Chicken ko namak, kali mirch, Lemon
juice se marinate karo.
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2. Maida mein lal mirch, sarso powder, namak aur parsley barik kata hua milaye aur ise
ek plate mein rakh de.
3. Egg white ko egg yolk se alag kar de. Egg white ko ache se beat kare. Ab marinate
kiye hue chicken ko maida se dust kare ab ise egg white mein dip kare ab ismein bread
crumb lagaye aur medium aanch par 5 minute tak deep fry kare jab tak colour halka golden
brown na ho jaye. Garam serve karen.
GRILLED CHICKEN
Balsamic Vinegar 15 gm
Lemon 15 gm
Olive oil 30 gm/ml
Dijon Mustard 15 gm
Brown Sugar, packed 30 gm
Worcestershire Sauce 15 gm/ml
Garlic, arik kata 15 gm
Dried Thyme 3 gm
Method of preparation Dried Oregano 3 gm
1. Ek medium bowl mein balsamic Dried Rosemary 5 gm
vinegar, Lemon juice, olive oil, brown sugar, Kali Mirch (Dardari kuti ) 3 gm
worcestershire, garlic, thyme, oregano aur Skinless Chicken Breasts 04 Nos
rosemary ka ghol taiyar kar lain, seasoning Fresh Parsley leaves 30 gm
check kar alag rakhlein.
2. Ek dusare bartan mein chicken ki breast ko iss ghol mein milakar 1-2 ghante rakhein.
3. Marination kiye hue chicken ko griller mein grill karo. Baarik kate parsley ke sath
garama garam serve karo.
BARBEQUE CHICKEN
Chicken 1 (800 Gm)
For Barbecue Sauce
Garlic 2 Cloves
Butter 4 Tsp
Tomato Ketchup 1 Cup
Chili Sauce ¼ Cup
Method of preparation Mustard powder 1 Tsp
Brown Sugar ½ Cup
1. Skin nikal kar, wash aur clean karke
Vinegar ¼ Cup
chicken ke breast aur leg Pcs mein sharp
knife se incisions (chade) karo. Worcester Shire Sauce 2 Tsp
2. Ek pyaz ko saaf karke chop karo, Pepper powder ¼ Tsp
dusare pyar ko rings cutting mein kato, onion Red Chili powder ½ Tsp
rings ko chilled water mein dalo, crisp hone Salt To taste
ke liye. Garlic ko cheel kar crush karo.
3. Ek pan mein 2 tablespoons butter ko garam karo, finely chapped onions aur garlic
crushed dalkar fry karo. Sare barbecue sauce ke ingredients ko dalkar simmer karo 10
minute tak low heat mein aachi tarah mix karo. Ise thanda karo, thoda sauce ko nikal kar
alag rakho paka hua chicken ke saath serve ke liye. Bacha hua sauce ko chicken mein laga
kar 1 hours tak refrigerator mein rakho.
4. Oven ko 180oC temp mein garam karo, chicken ko dalkar 10-12 minutes tak ya pak
jane tak pakao. Butter uppar se laga kar (baste) aur 4 minutes tak pakao. Crisp onion rings
aur barbecue sauce ke saath garam serve karo.
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CHICKEN IN LEMON SAUCE
Chicken Breast (Boneless) 4-5 Nos
Lemon juice 3 Tbsp
Capsicum small sized 1
Cornstarch 6 Tbsp
Salt To taste
Red Capsicum small size ½
Yellow Capsicum small size ½
Oil (Deep fry ke alawa) 2 Tbsp
Ajinomoto ¼ Tsp
1. Chicken breast ko clean aur wash Sugar 3 Tbsp
karke, Lemon juice aur salt laga kar marinate
Star Anise 1 Nos
karo. 2 tablespoon cornstarch ko ½ cup pani
Lemon Rind (Grated) 1 Tsp
mein ghol bana kar rakho. Sabhi capsicum ko
Chicken Stock 2 Cup
wash karke seedless karke 1 inch size
triangles mein cut karo.
2. Ek kadai mein sufficient oil ko garam karo, marinated chicken breast ko remaining
cornstarch mein roll karke deep fry 3-4 minutes tak ya crisp light golden brown hone tak
karo, nikal kar absorbent paper ke uppar drain karo.
3. 2 tablespoon powder, ajinomoto, sugar, salt, star anise, lemon rind, chicken stock ko
dalkar boil karo. Cornstarch ghol ko dalkar thick hone tak pakao, fried chicken breast ko
dalkar, heat ko reduce karke, 2 minutes ke liye simmer karo.
4. Lemon juice ko dalo, stir karke garam serve karo.
CHICKEN MOUSSAKA
Brinjal (Baingan) 400 gm
Tomato Concasse 200 gm
Chicken Keema 100 gm
Bechamel Sauce 100 ml
Butter (Makhan) 50 gm
Egg (Anda) 01 nos
Parmesan Cheese kata hua 50 gm
Method of preparation Cinamon (Dalchini) 02 gm
Cardamom (Elaichi) 02 gm
1. Baingan ko patla round cutting mein Nutmeg (Jaiphal) powder 02 gm
kate. Ek parat mein phaila ke rakho. Upar se Mixed Herb 05 gm
namak chidko. 10 se 15 minute tak rakho. Ek
fry pan mein butter garam karo. Baingan
dalke brown hone tak pakao aur side mein
rakho.
Salt (Namak) 10 gm
2. Ek fry pan mein butter garam karo. Chicken stock 200 ml
Usmein elaichi, dalchini, celery, lehsun aur
pyaz dalke sauté karo. Chicken ka keema dalo tej aag par 3 se 4 minute tak bhuno.
3. Namak, white pepper powder aur jaiphal powder milao. 1 minute ke liye pakao. Halka
brown hone ke bad chicken stock milao keema pakne tak pakao. Chulhe ko band karo.
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Phenta hua anda dalke milao aur side mein rakho.
4. Ek baking dish mein butter ka polish karo. Tomato concasse ka layer lagao uske upar
paka hua baingan ka layer lagao uske upar chicken ka keema ka layer lagae upar se ghisa
hua cheese aur parsley dale.
5. Keema ke upar phir se baingan ka layer lagae 140eg ole140 sauce ka layer lagae.
Phir se baingan ka layer lagake dhak le. Tomato concasse ka layer lagae aur cheese dale.
6. Pehle se garam oven mein 170oC mein 30 se 35 minute tak pakae. Garama garam
khane mein dein.
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SALADS
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RUSSIAN SALAD
Mayne Souce 200 gm
Fresh Cream 100 gm
Lemon 02 Nos
Gajar 100 gm
Beans 100 gm
Hara Gobhi 200 gm
Hara Matar 100 gm
Kheera 01 Nos
Apple 01 Nos
Method of preparation Pineapple 01 Nos
Grapes 100 gm
1. Ek donga mein mayne sauce, fresh
Anar 01 Nos
cream, nimbu ka juice, white pepper powder
sab ko milakar beat karo. Salad Patta 100 gm
2. Gajar, beans, hara gobhi, hara matar cube cutting karke half boil karo aur beat kiye
hue batter mein milao.
3. Ek donga mein salad patta lagakar taiyar kiya hua batter donga mein lagao upar se
fresh fruit dalkar thanda thanda serve karo.
COLELAW
Carrot (Gajar) 100 gm
Mayonnaise Sauce 150 ml
Salt 05 gm
Lettuce (Salad Patta) 50 gm
1. Patta gobhi, capsicum aur shimla
mirch ko julliene mein kat lo.
2. Ek bowl mein sabhi sabajiya aur mayonnaise sauce mix karo. Swad anusar namak
aur white pepper powder dal kar milao.
3. Niche salad patta ka base laga ke thanda thanda serve karo.
PASTA & VEGETABLE SALAD
Fusilli (Wheat) 80 gm
Carrot 70 gm
Broccli 70 gm
Tomato (Cube) 70 gm
Zucchini (Cubes) 70 gm
Tamatar (Chop) 70 gm
Namak 10 gm
Dried Oregano 20 gm
Hara Dhaniya 20 gm
Hari Mirch 10 gm
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1. Ek bartan mein pani garam karo garam hone par gajar, zucchini, broccli dalkar blanch
karo aur alag rakho.
2. Ek alag bartan mein pani mein namak dalkar garam karo aur fusilli dalkar pakao alag
rakho.
3. Ek frying pan mein tel garam karo usmein barik kata hua tamatar, hari mirch, hara
dhaniya, namak aur oregano dalkar pakao aur salsa sauce taiyar karo.
4. Ek bowl mein sabhi samagri ko milao aur fridge mein ek ghante ke liye rakho aur
thanda serve karo.
CAESAR SALAD
Mayonnaise 50 gm
Lahsun 30 gm
Anchovy 5 Fillets
Parmesan Cheese 60 gm
Dijon Mustard 10 gm
Lemon juice 10 ml
Namak 10 gm
Black Papper 10 gm
Olive Oil 30 ml
Method of preparation Bread Cube 500 gm
Worcestershire Sauce 10 gm
1. Sabse pahle ek bowl mein
Lettuce leaves 03 Nos
mayonnaise sauce, barik kata hua lahsun,
anchovies, adha cheese, worscestershire sauce, mustard, Lemon juice, namak aur pepper
powder milakar mix karo aur fridge mein rakho.
2. Ek fry pan mein tel garam karo.
3. Tel garam hone par barik kata hua lahsun dalo aur halka bhuno. Bhun jane ke baad
usko alag rakhen.
3. Ab ismein bread cube dalo aur halka brown karo.
4. Ek plate mein lettuce ka patta lagao aur taiyar kiya hua mixture bread cube mix karo
aur patte ke upar decorate karo.
5. Baki bacha hua cheese aur fry kiya hua lahsun se garnish kar serve karo.
WALDORF SALAD
Akhrot 80 gm
Dahi 80 gm
Mayonnaice Sauce 20 gm
Parsely 20 gm
Shahad 10 gm
Nimbu 01 Nos
Kali Mirch 10 Nos
Seb 02 Nos
Celery Fresh 02 Strip
Method of preparation Kishmish 20 gm
1. Dahi mein mayonnaise, parsley, Nimbu juice 10 gm
shahad, nimbu ka chilka ka bareek hissa, Lettuce leaves 01 Bunch
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namak aur kali mirch powder milao.
2. Akhrot, seb, celery, kishmish, nimbu juice mila kar toss karo aur kuch der fridge mein
rakho.
3. Lettuce ka patta plate mein bichao aur taiyar samagri ko mix kar ke us par rakho or
serve karo.
ITALIAN SOUR CREAM SALAD
Lettuce (Salad Patta) cube
100 gm
kata hua
Capsicum (Shimla Mirch)
300 gm
cube kata hua
Olive (Jaitoon) beej nikala hua 10 gm
Red Wine 15 ml
Vinegar (Sirka) 10 ml
Olive Oil (Jaitoon ka tel) 10 ml
Garlic (Lehsun) 10 gm
Sour Cream 100 gm
Parmesan Cheese kadukas
Method of preparation 20 gm
kiya hua
1. Red wine, vinegar, lehsun, sour Salt (Namak) 05 gm
cream, parmesan cheese, namak aur white White Pepper (Safed mirch)
10 gm
pepper ko ek mixcy mein barik pis le. powder
2. Salad patta aur shimla mirch ko ek saf bowl mein nikale upar se sour cream dressing
dale. Achi tarah toss karen.
3. Ek salad platter mein salad patta ka base lagae aur upar se salad lagae. Fridge mein
rakh ke 30 minute ke liye thanda karen aur thanda serve karen.
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BREADS
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BREAD
Maida 2.100 gm
Yeast 7 gm
Chini 20 gm
Ghee 20 gm
Namak 5 gm
1. Halke garam pani mein yeast, chini aur
namak milakar thodi der dhak kar rakho.
2. Maide ko chankar do hisse mein banto. Aadhe hisse mein yeast ka pani milao aur
halke garam jagah par gille kapade se ek ghanta dhak kar rakho.
3. Gundhe hue maida mein aadha bacha hua maida milakar sakht gundo aur lagbhag 3
ghanta dhak kar rakho.
4. Maide ko achhi prakar se mulayam hone tak gundo.
5. 450 gm tel dal kar ghee lage hue bread mold main rakhei. Kisi halki garam jagah par
rakho.
6. Pratyek bread par halka pani ya doodh ka lape lagakar garam oven (400 o F) main 45
minute tak bake karo. Thanda hone par slice kato.
Note: Dinner role banane ke liye 20 gm maide ko 4” lambai main role kar rassi ki tarah
ganth aur doodh se polish kar bake karo.
BRIOCHE
Yeast 20 gm
Salt (Namak) 05 gm
Sugar (Chini) 15 gm
Egg (Anda) 04 Nos
Ande ka pila bhag 01 Nos
Warm water 200 ml
1. Yeast ko gunguna garam pani mein chini dalkar rakho. Dusre bowl maida, namak,
chini, yeast, anda aur egg yolk milake gunde aur 8 minute ke liye rakhe.
2. Gunde hue ate ko 1 inch motai mein belo aur upar butter lagao. Dubara gundo. Isi
tarah 3 bar kare. Upar se tel ka polish kar ke 20 minute tak garam jagah par rakhe.
3. Phir ise plastic cover mein dalkar 6 ghanta tak fridge mein rakhe. Bahar nikale aur 40
gm ka goli banae. Usko improver mein 30 minutes ke liye rakhe.
4. Oven ko 200 degree celcius pe preheat karen.
5. Ek baking tray ko butter se grease kare. Uske upar brioche ki golian rakhen. Upar se
egg wash se polish kare.
6. 200 degree celcius par 25 minute pakayen.
7. Bahar nikalen, thanda Karen aur khane mein de.
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GARLIC LOAF
Yeast 20 gm
Salt (Namak) 10 gm
Sugar (Chini) 10 gm
Egg (Anda) 02 Nos
(Ande ka safed bhag) 01 Nos
Warm Water 150 ml
Method of preparation Garlic (Lehsun) paste 20 gm
Lehsun barik kata hua 60 gm
1. Ek bowl mein gunguna garam pani,
yeast aur chini ko milakar 10 minute ke liye rakhe.
2. Dusre saf bowl mein maida, yeast, chini, namak, anda, barik kata hua adha lehsun
gunguna garam pani aur tel dalkar achi tarah gund le.
3. 8 minute tak tel ka polish kar ke rakhe.
4. 200 gm ke goli banae. Barrel shape mein gunde.
5. Baking tray ko grease kare aur upar se maida chidke. Uske upar bread ke ate ko
rakhe.
6. Isko 20 minute ke improver mein rakh ke phoolne de. Bahar nikale egg white se polish
kare. 200 degree clesius garam oven mein 30 minute tak pakao.
7. Butter mein lehsun paste milae aur side mein rakhe. Slice cutting mein kato. Upar se
garlic butter ka polish kare. Barik kata hua lehsun dale. 180 degree celcius garam oven mein
5 minute tak pakae. Thanda kar khane mein den.
FRENCH BREAD
Yeast 20 gm
Salt (Namak) 05 gm
Sugar (Chini) 10 gm
Egg (Anda) 02 Nos
Ande ka safed bhag 01 Nos
Warm water 150 ml
1. Ek bowl mein gunguna garam pani, yeast aur chini ko milakar 10 minute ke liye rakhe.
2. Dusre saf bowl mein maida, yeast, chini, namak, anda, gunguna garam pani aur tel
dalkar achi tarah gund le.
3. 8 minute tak tel ka polish kar ke rakhe.
4. 200 gm ke goli banae. Barrel shape mein gunde.
5. Baking tray ko grease kare aur upar se maida chidke. Uske upar bread ke ate ko
rakhe.
6. Upar se 3 chira lagae. Isko 20 minute ke improver mein rakh ke phoolne de.
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7. Bahar nikale egg white se polish kare.
8. 200 degree celsius garam oven mein 30 minute tak pakao.
9. Bahar nikalo thanda karo khane mein do.
VEG QUICHE
Olive Oil (Jaitoon ka tel) 20 gm
Salt (Namak) 10 gm
Cold Water (Thanda pani) 50 gm
Spinach (Palak) 200 gm
Corn ubala hua 50 gm
Bechamel Sauce 100 gm
Cream (Malai) 20 gm
Method of preparation Parmesan Cheese ghisa hua 40 gm
Mixed Herb 02 gm
1. Ek bowl mein Maida, olive oil, namak Garlic (Lehsun) barik kata hua 10 gm
aur thanda pani ko milake gundo. ½ inch ke Celery barik kata hua 05 gm
motai mein belo. Parsley barik kata hua 05 gm
2. Oven ko 180oC par preheat karo. White Pepper (Safed Mirch)
10 gm
3. Tart ke mould mein lagao aur 5 se 6 powder
minute ke liye 180oC par pakao. Bahar nikalo thanda karo.
4. Ek fry pan mein butter garam karo. Usmein lehsun aur celery dalke saute karo.
5. Barik kata hua spinach aur corn milao 2 minute tak saute karo. Namak, white pepper
aur mixed herb milao.
6. White sauce milao 3 se 4 minute tak dhimi aag par pakao.
7. Cream aur parsley milao.
8. Tart base mein bharo upar se ghisa hua cheese dalo.
9. Oven mein rakh ke 180oC par 2 se 3 minute ke liye pakao. Garam-garam khane mein
serve karo.
PUFF
Maida 1 kg
Ghee 500 gm
Refined Oil 50 gm
Namak 1 Tsp
Nimbu Ka Ras 1 Tsp
Baraf As required
1. Ghee ko neela dhuan uthane tak
garam karo.
2. Aag se uttar kar thanda karo aur lakadi ke chammach se khoob pheto.
3. Maida mein namak milakar chano. Refined oil milao halke garampani mein nimbu ka
ras milao aur maida ko sakht gundo.
4. Pestri board par maide ko belo. Ghee ka patala lape lagakar fold karo.
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5. Patale kapade mein lappet kar freezer main ya baraf par rakho. Punah do bar isi
parkriya ko dohraho.
6. Chouthi bar 0.5 CM ki motai main aytakar bailo aur 3” ke choukar tukado main kato.
Trikoni aakar main fold karo.
7. Oven se nikal kar thanda karo aur serve karo.
PIZZA BASE
Warm Water 375 gm
Sugar (Chini) 05 gm
Dry Yeast 15 gm
Salt (Namak) 05 gm
Olive Oil 10 gm
Oregano 02 gm
Mixed Herb 02 gm
1. Gunguna garam pani mein chini aur yeast dalke 5 se 6 minute tak pakao.
2. Maida, namak, olive oil, oregano aur mixed herb ko achi tarah milao.
3. Usmein yeast wala pani milao aur tight gund lo.
4. Gila kapda dhak ke ya cover mein rakh ke 30 minute tak garam jagah pe rakho.
5. Bahar nikalo aur 6 inch ke golai mein ½ inch ke motai mein belo.
6. Ek roasting tray mein oil ka brush karo aur maida dust karo.
7. Pehle se garam oven mein 180oC mein bake karo.
VEG PIZZA TOPPING
Capsicum cube mein kata hua 150 gm
Tomato, cube mein kata hua 150 gm
Onion (Pyaz), cube mein kata
150 gm
hua
Tomato Sauce 100 ml
Salt (Namak) 10 gm
10 gm
powder
Mozzarella Cheese kadukas
100 gm
Method of preparation kiya hua
Oregano dry 02 gm
1. Pizza base ke upar olive oil se brush Red Chilli Flakes 02 gm
karo. Olive Oil (Jaitoon ka tel) 20 ml
2. Upar se tomato sauce ka patla layer
lagao.
3. Uske upar sabhi sabjiyan lagao.
4. Namak aur white pepper powder milao.
5. Uske upar Mozzarella Cheese dalo aur oven mein 160oC par 7 se 8 minute tak pakao.
6. Bahar nikalo dry oregano aur red chilli flakes dalkar serve karo.
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PLAIN BUSCUIT
Maida 1 kg
Chini 250 gm
Ghee 250 gm
Baking powder 1 Tsp
Namak ¼ Tsp
Doodh/Milk As required
1. Maide mein baking powder aur namak
milakar chano aur maida mein ghee dalkar
khasta karo.
2. Chini ko barik piso aur maida mein milao.
3. Doodh se sakht gundo.
4. Chouthai se bhi mota bailkar biscuit katar se kato. Kate se chhed kar garam baking
tray mein lagakar garam oven main bake karo. Oven ko tapman 170 oC hona chahiye.
5. Halke lal rang ka hone par oven se nikalo.
COCONUT COOKIES
Coconut pdr 1 ½ Cup
Purpose Flour 3-4 Cup
Beking ¼ Tsp
Salt ½ Tsp
Sugar pdr ½ Cup
Butter 5 Tbsp
1. Oven ko 360oF (180o) preheat karo.
2. Ek bade bowl mein flowr baking powder aur namak mix karo.
3. Butter aur sugar pdr ko flour mixture mein dalo aur milao. Jarurat ke anusar pani
milao. Tab tak fento jab tak dough soft na ho jaye.
4. Coconut pdr milao aur achhi tarika se feto. 1 inch diameter mein belo aur greased
baking tray mein lagao.
5. Pre heated oven mein dalkar 180oC mein 18 se 20 min tak bake karo.Bahar nikalke
thanda karke serve karo.
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DESSERTS
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PLAIN CAKE
Maida 260 gm
Chini 260 gm
Vanaspati Ghee 260 gm
Baking powder 1 Tsp
Vanilla Essence ½ Tsp
Anda 5 Nos
1. Maida mein baking powder milakar 2
bar chano. Vanaspati ghee mein thodi 2
matra mein chini dalkar khoob pheto. Jab chini dhool jaye aur misharan safed rang ka ho
jaye to ek 2 anda todkar milao. Vanilla essence bhi mila do.
2. Cake mould ko greeze kar thoda sa maida chidko aur taiyar misharan ¾ bhag tak
bharkar bake karo.
3. Bake ho jane par Oven se nikalo aur thanda ho jane par prayog karo. Oven ka
tapman 185oC hona chahiye.
Note: Fruit cake taiyar karne ke liye uparyukt vidhi se taiyar kiye gaye mishran mein dry
fruit cherry milao.
ICING
Whipped Cream 400 ml
Icing Sugar 100 gm
Lemon juice 20 ml
Sugar (Chini) 40 gm
1. Chini ko pani mein bhiga ke rakho aur
sugar syrup banao. Usmein nimbu ka ras dalo
aur side mein rakho. Sponge cake ko ek
motai ke 3 parato mein kato. Har parat ke
upar sugar syrup chidko.
2. Whipped cream mein icicing sugar milake achi tarah beat karo. Har parat ke upar
whipped cream lagake joint karo. Upar se ½ inch ka parat lagake palate knife se finish karo.
3. Fridge mein rakh ke thanda karo aur khane mein do.
SPONGE CAKE
Maida 250 gm
Chini 250 gm
Ande 8 Nos
Baking powder 1 Tsp
Vanella Essence 1 Tsp
1. Maide ko baking powder milakar do
baar chano.
2. Ande ko todkar peele bhaag ko safed bhaag se alag karo.
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3. Safed bhag main thodi matra main chini milakar lagatar pheto jab tak ki sari chini na
dhul jaye.
4. Peele bhag ko safed bhaag mein milakar pheto.
5. Vanilla essence milao. Halke hath se maida milao.
6. Baking tray lekar greeze rakho. Thodi matra mein ghee lagakar maida chidko aur
cream kiye hue misharan ko phelakar madhyam garam oven mein rakhkar bake karo.
7. Bake ho jane par oven se nikalo aur anda ho jane par zarurat ke anusar prayog karo.
FRUIT CAKE
Butter or Margarine 125 gm
Sugar (Chini) 125 gm
Anda (Egg) 02 Nos
Self Raising Flour (Maida) 125 gm
Vanilla Essence 05 ml
Baking powder 02 gm
Tuti Fruity 40 gm
Kaju 30 gm
Kismis 30 gm
Method of preparation Badam 30 gm
1. Pre heat oven to 180o/35 of.
2. Cake tray butter sheet laga kar tray seat karo.
3. Ek bowl mein butter ko cream karo aur chini milk acche se electric blender aur mixer
mein anda ko fetto aur chana hua maida aur baking powder ko milakar ke is mein se dhoodh
mila kar ke cake tray mein set karo.
4. Mixture mein aadha tuti fruity aur dry fruits milao aur baking tray mein lagao aur adha
uper se milao.
5. Pre heat oven mein cake tray laga kar ke 180oC mein 20 min bake kar thanda hone
ke bad kar ke proug kiya jata hai.
STRAWBERRY CHEESE CAKE
Fresh Cream (Amul) 400 ml
Good Day Cookies 01 Nos
Butter 100 gm
Strabaerry Crush 100 gm
Gelletine 1 Pkt
Silver foil As required
1. Ek parat mein good day cookies ka
chura banao, cookies mein butter ko pighla
kar milao, achi tarah kasta karo.
2. Ek borosil donga mein silver foil ka cover laga kar khasta kiye hue cookies ko sliver
foil par set karo aur donga ko thori dei ke liye fridge mein rakho.
3. Ek bartan mein fresh cream ko beeter ki sahayat se gara hone tak fetto jab cream
gara ho jata hai to strawberry crush milao aur gelletine ko pighla kar milao taiyar material ko
fridge mein rakhe hue donge ko nikal kar material ko set karo aur dubara fridge mein jamne
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keliye rakho.
4. Jab strawberry cheese cake jam jata hai to fridge se nikalo aur chaku ki sahayta se
kat kar thanda thanda serve karo.
CHOCOLATE PASTRY
Sponge Cake 400 gm
Whipped Cream 200 gm
Cocoa powder 50 gm
Icicing Sugar 100 gm
Sugar (Chini) 40 gm
Lemon juice (nimbu ka ras) 10 ml
Coloured sugar balls, garnish ke
50 gm
liye
1. Whipped cream mein icicing sugar aur Cocoa Powder dalke whip karo.
2. Sponge cake ko ek motai mein 2 bhago mein kato. Upar se sugar syurp aur nimbu
pani chidko.
3. Sponge cake ko whipped cream se jodo aur upar se cream ka ½ inch ka layer lagake
pallet knife se finish karo. Square shape mein karo.
4. Coloured sugar balls se sajakar garama garam khane mein serve karo.
TRIFFLE PUDDING
Sponge Cake 200 gm
Phal 300 gm
Chini / Sugar 200 gm
Doodh / Milk ½ ltr
Cream 100 ml
Vanilla Essence ½ tsp
Nimbu 2 Nos
Cherry 10 gm
Method of preparation Jam 50 gm
1. Sponge ko beech se chourai mein do bhag main kato. Jam ki parat chadakar dono
bhago ko mila do.
2. Thodi matra mein pani lekar chini aur nimbu ka ras milao aur sponge cake ko achhi
tarah mila do.
3. Is se purva sabhi fruits ko katkar is pani mein rakho.
4. Sponge ko 1.5” ke choukar tukade mein kaat lo. Custard taiyar karo. Aadhi Cream ko
phetkar custard mein milao.
5. Ek donge mein custard ki patli part lagao. Phir sponge cake ke tukado ko rakho. Iske
uppar kate hue fruits aur custard dalo isi prakar teen teh taiyar karo.
6. Antim bar sabse uppar custard ki teh rakhein.
7. Cream se sajao aur fridge mein thanda hone ke liye rakh do. Cherry lagakar serve
karo.
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TIPSY PUDDING
Sponge Cake 400 gm
Mix Fruit Jam 200 gm
Whip Cream 400 ml
Almond (Badam) julliene mein
10 gm
kata hua
Cashew (Kaju) julliene mein
20 gm
kata hua
Cherry 25 gm
1. Sponge cake 3 patli parato mein katen.
2. Ek sponge cake ke parat ko serving bowl mein rakhe. Uske upar chini aur nimbu pani
chidke jab tak ki yeh gila nahi ho jata. Uske upar jam ka patla karke ek layer lagae.
3. Dusare bowl mein cream ko beat kare aur tin cocktail fruit ko brine solution (chini
pani) se nikal ke milae. Jisko fruit cream bhi kaha ja sakata hai. Ismein dry fruit milae.
4. Jam laga hua spong cake ke upar fruit cream ka ek layer lagao.
5. Dusara layer same process ko follow kijiye aur upar se sponge cake se dhaken.
6. Upar se cream se sajae fridge mein rakh ke thanda karen.
7. Red cherry se garnish kar ke serve karen.
ICE CREAM
Doodh / Milk 3 ltr
Chini / Sugar 500 gm
Ice Cream powder 100 gm
Cream 200 gm
Baraf Jarurat ke anusar
Namak Jarurat ke anusar
Kalmi Soda 50 gm
1. Ice cream powder aur custard powder mein pani thodi matra main milakar ghoal
banao. Ghoal ko phetkar rakho.
2. Doodh ubalo.
3. Jab doodh ubal jata hai to pheta hua ghoal milao. Jab doodh ghada ho jaye to chini
milakar aanch se utar lo thanda hone do.
3. Vanilla essence aur pheti hui cream ko milao.
4. Ice cream machine ko pani main bhigokar thanda karo.
5. Taiyar ice cream mishran ko andar bharo. Bahari barf tatha kalmi soda namak bharo
handle ghumate raho.
6. Jab handle ghumane mein shakht ho jaye to samjho ki ice cream jam gai hai.
7. Ek saaf kapade se dhakkan ka pani sukha lo. Uske baad dhakkan ko kholo aur turant
serve karo.
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APPLE CRUMBLE
Apple 1 kg
Butter 100 ml
Maida 50 gm
Castor Sugar 100 gm
Cinamon (Dalchini) powder 05 gm
Bread Crumb 100 gm
1. Apple ko chilkar bade size ke cube
cutting mein kato.
2. Ek fry pan mein butter dalkar garam karo. Apple dalkar 3 minute tak dhimi aag par
saute karo. Adha chini aur adha dalchini powder milao.
3. Pakaya hua apple ko thanda karo.
4. Ek dusare bartan mein hard butter, maida, chini, bread ka chura aur dalchini powder
ko milao. Achi tarah milake crumble banao.
5. Ek roasting dish mein apple ka layer lagao upar se crumble dalo. Pehle se garam
oven mein 160oC pe 8 minute tak rakh ke upar sunhara bhura colour ane tak pakao.
SWISS ROLL
INGREDIENT QUANTITY
Sponge Cake 500 gm
Jam 200 gm
Chini 200 gm
Doodh 500 ml
Cream 100 ml
Nimbu 2 Nos
1. Sponge cake ko do bhago mein kaatkar chaku ki sahayata se jam lagao.
2. Nimbu aur chini ke pani se mulayam karo.
3. Ek butter paper mein bellan ke saman roll karo aur fridge main adha ghanta rakho.
4. Custard taiyar kar ke thanda karo. Cream ki aadhi matra mila do.
5. Sponge ko fridge se nikalkar goal ring kato. Sabhi tukado ko ek dish mein milakar
rakho aur us par taiyar kiya hua custard dalo.
6. Aadhi bachi hui cream tatha jam se sajakar fridge mein karo. Thanda hone par serve
karo.
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CHINESE
CUISINE
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STARTERS
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VEG MOMO
Maida 100 gm
Gajar, Patta Gobhi, Simla
100 gm
Mirchi (Mince)
Peas, Hari Mirchi, Adarak
50 gm
(Mince)
Lahsun (Mince) 05 Cloves
Tamato Sauce 1 Tsp
Soya Sauce 1 Tsp
Chilli Sauce 1 Tsp
Venigar 1 Tsp
Safed Mirch pdr powder 1 Tsp
1. Ek kadai mein tel dal kar garam karo Oil 10 ml
lahsun ko dalkar bhuno or barik cutta hua
peas, hari mirchy, adarak or barik cutta hua sabhi veg dal kar bhuno aur sare sauce dalkar
milao, 10 minute taka lag bartan mein rakho.
2. Ek parat mein maida ko pani ki sahayata se gundo aur gunde hue maide se chhoti
chhoti golian banakar small chapatti ke akar mein belo.
3. Ab bele hue chapati mein tayyar ki hue veg ko dalkar hath ki sahayata se momo shep
mein banakar steaming method se pakao aur garam garam serve karo.
PANEER SHASHLIK
Paneer, cube cutting 400 gm
Shimla Mirch, cube cutting 100 gm
Madras Pyaz 50 gm
Tomato, cube cutting 100 gm
Maida 10 gm
Kashmiri Mirch powder 05 gm
Method of preparation White Pepper powder 05 gm
Tomato Sauce 25 ml
1. Ek bartan mein chana hua maida,
Chilli (Mirchi) Sauce 10 ml
adrak lehsun ka paste, sabhi sauce (chilly,
Soya Sauce 05 ml
tomatar, soya, vinegar), namak aur safed
Vinegar 05 ml
mirch pdr milake gadha ghol taiyar karo.
Salt 10 gm
2. Taiyar kiya hua paste mein cube Tooth Pick 16 Nos
cutting sari sabjiyo (shimla mirch, tamatar, Refined oil (Tel) 25 ml
madras pyaz) ko dalo aur achi tarah milao.
3. Paneer milao aur 1 se 2 ghante tak rakho.
4. Ek tooth pick lo, usmein sabse pehle marination kiya hua shimla mirch, phir paneer,
phir tamatar, aur akhir mein madras pyaz ko lagao.
5. Usi tarah marination kiya hua sari sabjiyo ko tooth pick mein laga kar rakho.
6. Ek dish mein tel lagao tooth pick mein laga hua paneer shashlik ko sajao.
7. Garam oven mein 100 se 150 degree celcius mein 7-8 minute tak bake karo. Oven se
bahar nikalo.
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VEG SPRING ROLL
Shimla Mirch 100 gm
Pyaj 100 gm
Patta Gobhi 100 gm
Gajar 100 gm
Spring Onion 100 gm
Namak Swad ke anusar
Peppe powder 1 Tsp
Ajinomoto ½ Tsp
Chini ½ Tsp
Method of preparation Tail Jarurat ke anusar
Soya Sauce 1 Tsp
1. Anda, maida, Cornflour aur paani
Lehsun 1 Tsp
milakar achhi tarah se beat karo aur patla
Anda 2 Nos
ghole taiyar karo.
Maida 100 gm
2. Non stick pain mein pain cake tayyar Corn Flour 50 gm
karo. Paani Jarurat ke anusar
3. Saare sabji ko dhokar jullien cutting karo.
4. Kadai mein halka tel garm karo, lahsun dal kar fry karo saare sabji ko dal kar milao
tatha thodi der pakao aur salt, pepper powder, Ajinomoto aur chini dalo aur nikal kar thanda
karo.
5. Pain Cake main ish mishran ko bharo aur role karo. Maida ke ghole se chipkao aur
deep fry karo. Garam garam garlic sauce ke saath kaat kar serve karo.
CAULIFLOWER MANCHURIAN
Cauliflower (Phool Gobhi) 800 gm
Maida 50 gm
Corn flour 50 gm
Adrak (Adrak) paste 10 gm
Lahsun (Lehsun) paste 10 gm
Red Chilli (Lal Mirch) paste 10 gm
Safed Mirch pdr (Safed Mirch)
05 gm
powder
Method of preparation Lahsun barik kata hua 10 gm
Tamatar Puree 20 ml
1. Gobhi ko medium size ke tukdo mein Tamatar Sauce 25 ml
kat lo. Gunguna garam pani mein namak dal Red Chilli (Lal Mirch) Sauce 10 ml
ke 20 se 25 minute ke liye rakho.Ubalate hue Soya Sauce 05 ml
pani mein namak aur chini dalke blanch karo. Vinegar (Sirka) 10 ml
2. Ek bowl mein maida, adrak, lehsun Namak (Namak) 10 gm
paste, adha corn flour, adha safed mirch Refined oil (Tel) 400 gm
powder, namak, red chilli sauce, tamatar Spring Pyaz (Hara Pyaz) barik
sauce aur vinegar dal ke gadha ghol taiyar 20 gm
kata hua
karo.
3. Blanch kiya hua gobhi milao aur 30 minute ke liye side mein rakho.
4. Ek kadhai mein tel garam karo. Marinate kiye hue gobhi ko golden brown colour mein
deep fry karke side mein rakho.
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5. Ek Chinese kadhai mein tel garam karo. Barik kata hua lehsun aur pyaz dalke brown
colour mein hone tak bhuno.
6. Veg stock dalo aur ek ubal ane tak pakao. Usmein red chilli paste, red chilli sauce,
soya sauce, vinegar, tamatar puree, namak aur safed mirch powder dalke achi tarah ubalo.
7. Corn flour ko thande pani mein gholo aur ubalate hue sauce mein milake gadha hone
tak pakao. Gadha hone par paki hui phool gobhi aur adha barik kata hua spring pyaz milao.
2 se 3 minute tak tej aag par toss karo.
8. Spring pyaz se sajake garama garam khane mein serve karo.
CHINESE CORN CAKE
Potato (Aloo), ubal ke mash 200 gm
kiya hua
American Corn (Bhutta), 200 gm
ubala hua
Lime leaves (Nimbu ka 10 gm
patta), barik kata hua
Corn Flour 20 gm
White Pepper (Safed Mirch) 10 gm
powder
Banane ki vidhi
Salt (Namak) 10 gm
1. American corn ko dar dara pis lo. Lemon (Nimbu) ka Ras 05 ml
2. Ek kadhai me tel garam karo usme Bread Crumb (Bread ka 100 gm
barik kata hua adrak aur nimbu ka patta chura)
garam karo. Refined oil (Tel) 200 ml
3. Adrak aur nimbu ke patte ko mash kiya Ginger (Adrak), barik kata 20 gm
hua aloo me milao. Usme american corn, hua
corn flour, namak, white pepper, nimbu ka ras Sesame Seed (Til ka dana), 20 gm
aur tik ka dana dalo aur achi tarah milao. roast kiya hua
4. 50 gm ka goli banao chapta karo. Upar Red Chilli whole (Sabut lal 05 gm
se maida ka ghol lagao aur bread ka chura mirch)
lagao. Garam tel medium aag par deep fry karo. Sabut lal mirch se garnish karo aur garama
garam khane me serve karo.
LOTUS STEM HONEY CRUNCH
Lotus Stem 250 gm
Honey 25 gm
Cornflour 20 gm
Refined Oil 50 ml
Kashmiri Red Chilli (Dried) 06 Nos
Tomato Ketchup 50 gm
Spring Onion 03 Stalks
Vinegar 20 ml
Salt To taste
1. Lotus stem ko diagonal slice mein kaat kar ek bowl mein dalo.
2. Salt aur cornflour milao.
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3. Ek kadai mein tel garam karo aur lotus stem ko crisp aur golden colour hone tak deep
fry karke chhankar absorbant paper mein dalkar alag rakho.
4. Kasmiri lal mirdh ke andar se beech ko nikalo.
5. Ek nonstick wok mein tel garam karo, red chilli dalo. Tomato ketchup, hone aur salt
dalkar achhi tarike se milao.
6. Barik kata hua spring onion, fried lotus stem aur vinegar dalkar achhi tarike se milao.
7. Serving plate mein utaro. Honey se sajakar garam serve karo.
GOLDEN FRIED JUMBO PRAWNS
Jumbo Prawns 12-16 Nos
Garlic 4-6 Cloves
Oyster Sauce
2 Tbsp
(Optional)
Lemon juice 1 Tbsp
Soy Sauce 1 Tsp
White Paper powder ½ Tsp
Ajinomoto ¼ Tsp
Salt To taste
Method of preparation Refined Flour ¾ Cup
Corn Starch ½ Cup
1. Prawns ko dhokar, shell ko neekalo Baking powder ¼ Cup
aur saaf karke alag rakho. ¾ Cup + To deep
Oil
2. Garlic ko saaf karke fine paste tayaar fry
karo.
3. Garlic paste, oyster sauce, Lemon juice, soya sauce, white pepper powder, ajinomoto
aur salt ko mix karo is mixture ko prawns ke upper aachi tarah lagha kar marinate 2 hours
tak karo.
4. Refined flour, corn starch, baking powder, oil, salt aur ¾ cup pani milakar batter taiyar
karo jo halka ghada hona chahiye.
5. Kadai mein sufficient oil ko garam karo prawns ko batter mein dip karke deep fry karo
2-3 minutes medium heat ke upper golden brown colour ya crisp hone tak fry karo.
6. Taiyar prawns ko garam garam apne choice ke sauce ke sath serve karo.
DRUMS OF HEAVEN
Chiken Wings 24 Nos
Garlic 4-6 Cloves
Spring Onion Greens 2 Strip
Red Chilli paste 2 Tsp
Vinegar 1 Tsp
Ajinamoto ¼ Tsp
Salt To taste
Refined Flour ¾ Cup
Method of preparation Cornstarch ¾ Cup
Egg 6 Tsp + Deep fry
1. Chicken wings ko clean karke wing
tips ko cut karo, bone ko neekalo aur thick bone mein poora flesh ko ek end mein kheecho.
2. Garlic ko chheel kar dhokar paste taiyar karo.Spring onion ko patla slice cut karo.
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3. Garlic paste, 1 teaspoon red chili paste, sliced spring onion greens, soya sauce
vinegar, white pepper powder, ajinamoto aur salt ko chicken wings mein dalkar marinate
karo 2 hours tak . Ise dhak kar rakho aur ho sake to refrigerator mein rakho.
4. Refined flour, cornstarch, eggs, salt, oil, red chili paste aur thoda pani zarurat hone
par milakar thick batter taiyar karo, batter ko 15-20 minutes rakho.
5. Ek kadai mein oil ko garam karo, marinated wings ko batter mein dip karke deep fry
karo medium heat mein crisp aur golden brown tak.Taiyar drums ko garam garam serve
karo.
CHICKEN LOLLY POP
Chicken Wings 6 Nos
Lahsun ka pani 1 Tbsp
Adrak ka pani 1 Tbsp
Pepper powder ½ Tsp
Ajinomoto ½ Tsp
Namak Swad ke anusar
Corn Flour 2 Tbsp
Anda 2 Nos
Maida 2 Tbsp
Method of preparation Tel For deep fry
Lal mirch ka paste 1 Tsp
1. Chicken wings lo, ek taraf se wings Hara Dhania 1 Tsp
ka meat nikalo doosari taraf ekatha karo
dhyan rahe wing ka meat haddi se alag na rahe.
2. Ek bartan mein chop kiya hua adrak, lahsun dalo hath se masalkar pani nikalo.
3. Lehsun, adrak ko pani mein 30 minute tak dheemi aanch par rakho.
4. Ek kadai mein ghee ko garam karo aur marinate kiya hua chicken wings ko ek side
mein role karo aur deep fry karo, Garlic sauce ke saat serve karo.
NON VEG SPRING ROLL
Maida 50 gm
Cornflour 50 gm
Anda 02 gm
Noodles 100 gm
Bonless Chicken 200 gm
Juliene cutting Lahsun 10 gm
Adrak Juliene(Cuttine) 10 gm
Harimirchi 10 gm
Safed Mirch pdr 01 Tsp
Method of preparation Chini ½ Tsp
Soya Sauce, Chilli sauce 01 Tsp each
1. Bone less chicken ko julienne cutting Tomato Sauce 01 Tsp
mein kato aur ek kadai mein refined oil ke Venigar ½ Tsp
sath halka sauthe karke rakho. Namak To taste
2. Ek kadai mein 1 table spoon oil garam Oil For fry
karo uske andar julienne cutting adharak, Madras Pyaz 25 gm
lehsun, hari mirchi aur slice cutting pyaz dal Doodh/Milk 100 ml
kar bhuno.
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3. Jab lahsun ka colour golden brown hone par sauthe kia hua chicken dal kar thodi der
pakao.
4. Paka hua chicken ke ander noodle dalo safed mirch pdr namak ,chini, sauces aur
vinegar dal kar thodi der tej aag par bhuno, uske ander barik kata hua hara pyaj milao aur
thanda karo.
5. Ek bartan mein cornflour, maida, swadh bhar namak dal kar achhi tarah se milao aur
uske andar doodh aur pani dalkar patla batter taiyar karo aur pan cake taiyar karo.
6. Taiyar kiye hue pan cake mein chicken noodles ko lagakar dono taraf se fold karke
roll taiyar karo aur deep fry karo.
7. Fry kiye hue spring roll ko ek inch ki size mein katkar tomato sauce ke sath garam
garam serve karo.
DRY CHILLI CHICKEN
Boneless Chicken 400 gm
Anda 1 No
Namak Swad bhar
Pepper powder 1 Chhutki bhar
Corn Flour 40 gm
Maida 30 gm
Tel For deep frying
Slice Cutting Pyaz 1 Nos
Diced Shimla Mirch 1 Nos
Method of preparation Hara Mirch 4 Nos
Lal Mirch paste 1 Tsp
1. Chicken ko kato, Is mein anda, Chicken stock Zarurat bhar
ajinomoto, pepper powder, soya sauce, corn Chini / Sugar 1 Tsp
flour, maida, namak dalkar marinate karo. Ajinomoto 2 Tsp
Deep fry karo.
Soya Sauce 2 Tsp
2. Slice cutting pyaz dal kar fry karo. Chop Spring Onion 2 Nos
shimla mirch, hari mirch dalkar fry karo.
3. Lal mirch ka paste, stock dalo, namak, ajinomoto, pepper powder, chini, soya sauce
dalo. Fry kiya hua chicken dalo aur pakao. Namak kata hua spring onion dalkar garam
garam serve karo.
CHICKEN MOMO
Maida 100 gm
Kima (Chicken) 100 gm
Peas 25 gm
Hari Mirchi Adarak (Mince) 10 gm
Lasun (Mince) 05 gm
Tomato Sauce 02 Tsp
Soya Sauce, Chilli Sauce 01 Tsp each
Vinegar 01 Tsp
Safed Mirch powder ¼ Tsp
Method of preparation Oil 10 ml
Namak To taste
1. Ek parat mein maida, namak ko pani
ki sahayata se gund kar chhoti chhoti golian banakar small chapati ke akar mein le lo aur
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tayyar kiye hue material ko bharkar hath ki sahayata se momo shape tayyar karo.
2. Ek kadai mein tel garam kar lehson dal kar bhuno, aur barik cutta hua peas, hari
mirchi, adarak, kima kiya hua chicken, soya sauce, chilly sauce, tomato sauce aur namak
dalkar thori der pakao aur thanda hone ke liye alag rakho. Steaming method se pakakar red
chatney ke sath garam garam serve karo.
CHILLI FISH
Fish, Boneless cube kata hua 300 gm
Corn Flour 50 gm
Ginger Garlic paste 30 gm
Black Peper powder 10 gm
Shimla Mirch) cube kata hua 100 gm
Soya Sauce 05 ml
Red Chilli Sauce 20 ml
Method of preparation Tomato Sauce 20 ml
1. Ek bowl me adha cornflour , adha Spring Onion barik kata hua 20 gm
adrak lehsun paste, red chilli sauce, red chilli
paste, kali mirch powder, namak, maida aur Salt (Namak) 10 gm
thoda sa pani milakar gadha ghol tayar kare. Refined Oil (Tel) 25 ml
Cube kata hua fish dalkar 1 ghanta ke liye Red Chilli paste 10 gm
marination hone ke liye rakhe. Green Chilli julliene kata hua 15 gm
2. Garam tel me dalkar golden brown Onion (Pyaz), cube kata hua 50 gm
colour me deep fry kar le aur side me rakhe.
Onion (Pyaz), barik kata hua 50 gm
3. Usi tel me cube kata hua pyaz ko deep
fry karke side me rakhe.
4. Ek chinese kadhai me tel garam kare. Barik kata hua pyaz dalkar brown kare. Usme
adarak lehsun ka paste dalkar brown kare. Ab usme stock milae aur 2 minute tak ubale
sabhi sauce, kali mirch powder aur namak dalkar pakae.
5. Cube kata hua shimla mirch aur fry kiya hua fish dalkar 2 minute ke liye pakae. Fry
kiya hua pyaz dale.
6. Corn flour ko pani me ghol ke sauce gadha hone tak pakae. Hara pyaz se sajakar
garama garam khane me do.
BROCCOLI CHICKEN SPRING ROLL
Chicken (Minced) 500 gm
Onion (Finely Chopped) 100 gm
Refined Oil 500 ml
Garlic (Finely Chopped) 50 gm
Black Pepper powder 20 gm
Soya Sauce 20 gm
Broccoli (Florent ko alag kiya 250 gm
hua)
Cheese (Grated) 100 gm
Method of preparation Maida 400 gm
Coriander 25 gm
1. Maida ko gund kar alag rakho.
Salt To taste
2. Ek nonstick pan mein tek garam karo.
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Chopped garlic, minced chicken, chopped onion, salt, black pepper powder dalkar dhimi
aanch par pakao.
3. Soya sauce dalo aur achhi tarike se milao.
4. Broccoli ko barik kaatkar chicken ke saath milao aur 5 minute tak pakakar chule se
uttar kar tanda karo.
5. Gunde hue maida se spring roll sheet taiyar karo.
6. Spring roll ke andar chicken ka stuffing bharo aur maide ka gol lagakar spring roll
koachhi tarike se chipkao.
7. Ek kadai mein deep fry ke liye tel garam karo aur spring roll dalkar deep fry karke
bahar nikalo.
8. Chote chote piece mein kaatkat sweet chilli sauce ke saath serve karo.
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SOUPS
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TALUMEIN SOUP
Phool Gobhi 50 gm
Gajar, Patta Gobhi 50 gm each
Hari Pyaz 50 gm
Sweet Corn 75 gm
Soya Sauce, Chilli Sauce 10 gm each
Chini 10 gm
Hakka Noddles 25 gm
Tel 40 gm
Namak 10 gm
Method of preparation Kali Mirch powder 10 gm
Chilli in Vineger (Garnish) 10 gm
1. Sabse pahale kuch sabjiyo ki
sahayata se stock taiyar karo aur alag rakho.
2. Ek frying pan mein tel garm karo tel garm hone par barik kati hui baki sabjiya dalkar
halka bhuno. Ab ismein corn, veg stock, soya sauce, chini, noddles, namak,aur kali mirch
dalkar ache se milao aur dhimi aanch par 15 se 20 min tak pakao.
3. Soup taiyar hone par barik kate hue hari pyaz se sajao aur chilli in vineger ke sath
garm serve karo.
VEGETABLE MANCHOW SOUP
Chinese Mushroom
2-3 Nos
(Dried)
Fresh Buttom Mushroom 2-3 Nos
Tofu (Bean Curd) 50 gm
Bamboo Shoots 2 Slice
Method of preparation Ginger ½ Inch pc
Garlic 2 -3 Cloves
1. Chinese mushroom ko dho kar Spring Onion 1 Strip
garam pani mein bhiga kar 15 minute tak Noodles 1 Cup
rakho, pani drain karke dubara achchhe se 2 Tbsp + To deep
wash karke finely chop karo. Oil
fry
2. Button mushroom, Cabbage aur tofu Cornstarch 3 Tbsp
ko dho kar finely chop karo. Capsicum ko Red Chilli Sauce ½ Tbsp
dho kar seed ko nekal kar finely chop karo. Soya Sauce 2 Tbsp
Green chillies ko bhi dho kar seed less White Pepper powder ½ Tsp
karke finely chop karo. Ajinomoto ¼ Tsp
3. Bamboo shoots ka slice ko 1 cup Salt To taste
pani mein dal kar 3-4 minute tak boil karo, Vegetable stock 4-5 Cup
pani ko drain karo, thanda karke finely chop Vinegar 1 Tbsp
karo.
4. Carrot, ginger, garlic, spring onion ko chel kar dho kar finely chop karo.
5. Noodles ko garam pani mein dal kar kuch samay paka kar nikalo, pani se alag karo.
Ek kadai mein oil ko garam karo aur boiled noodles ko 2-3 minute tak light brown aur crisp
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hone tak fry karo. Cornstarch ko ½ cup pani mein dalkar mix karke alag rakho.
6. Ek pan mein 2 tbsp oil ko garam karo, ginger, garlic aur green chillies ko dal kar stir
fry karo, spring onion ko bhi dal kar kuch samay tak pakao.
7. Mushroom, cabbage, bamboo shoot, tofu, capsicum, carrot ko dalkar medium heat
mein 2 minute tak pakao.
8. Chillies sauce, soy sauce, pepper powder, ajinomoto, salt ko dalkar achchhi tarah mix
karo. Vegetable stock dalkar boil hone par heat ko reduce karke 2-3 minute tak simmer karo.
9. Cornstarch ke ghol ko dalkar stir karo 2 minute tak soup gaada hone tak pakao.
10. Vinegar dalkar mix karo, crispy fried noodles aur spring onion greens ko dalkar
garnish karke garam serve karo.
HOT & SOUR VEGETABLE SOUP
Onion 1 small sized
Garlic 2-3 Cloves
Carrot ½ medium sized
Ginger 1 Inch pc
Celery 2 Inch stalk
Fresh Button Mushroom 2 Nos
Spring Onion Greens 1 Strip
Bamboo Shoot 1 Slice
Method of preparation Capsicum ½ medium sized
French Beans 4-6
1. Onion aur garlic ko finely chop karo. Cornstarch 3 Tbsp
2. Ccarrot aur ginger ko chel kar dho Oil 2 Tbsp
kar grate karo. White Pepper powder ½ Tsp
3. Cabbage, celery aur mushroom ko Salt To taste
dho kar finely chop karo. Sugar ½ Tsp
Ajinomoto ¼ Tsp
4. Spring onion green ko bhi dho kar
Soy Sauce 2 Tbsp
chop karo.
Green Chilli Sauce 2 Tbsp
5. Bamboo shoot slice ko jarurat ke Vegetable stock 4-5 Cup
anusar pani mein dalkar 2-3 minute tak boil Venegar 2 Tbsp
kar, pani ko drain karke finely chop karo. Chilli Oil 1 Tsp
6. Capsicum ko wash karke, seedless karke finely chop karo.
7. French beans ke string ko nekal kar, dho kar finely chop karo.
8. Cornstarch ko half cup pani mein dalkar ghol banao.
9. Ek wok (kadai) mein oil ko garam karo.
10. Onions, ginger, garlic ko dal kar stir fry karo. Celery, carrot, cabbage, bamboo shoot,
mushroom, capsicum aur French beans ko dalo.
11. Sabhi sabji ko 2-3 minute ya pakne tak pakao, white pepper powder, namak, sugar,
chilly, ajinomoto, soy sauce, green chilly sauce ko dalkar mix karo.
12. Vegetable stock ko dalkar boil karo.
13. Cornstarch ke ghol ko dalkar ek minute ya soup gadda hone tak pakao.
14. Vinegar, chilli oil ko dalkar mix karo.
15. Chopped spring onion ko dalkar garnish karo aur garam serve karo.
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WONTON SOUP
Wonton Wrappers 16 Nos
Cabbage Leaves 4-5 Nos
Capsicum ½ medium sized
Carrot ½ medium sized
Spring Onion 1 Strip
Garlic 2 Cloves
Oil ½ Tbsp
Soya Sauce 1 Tsp
1. Cabbage ko dho kar finely chop karo. Vegetable stock 5-6 Cups
Capsicum ko seedless karke finely chop Ajinomoto ¼ Tsp
karo. French beans ko saaf karke dho kar
finely chop karo. Spring onion , garlic aur Carrot ko cheel kar finely chop karo.
2. Ek kadai mein oil ko garam karo, chop kiya garlic ko dalkar stir fry karo. Chopped
spring onion, capsicum, french beans, carrot, cabbage ko dalkar ek minute ya sabji pakne
tak pakao. Thoda pepper powder, salt aur soya sauce dalkar high heat mein ½ minute tak
pakao, use nikal kar thanda karo.
3. Taiyar kiya hua sabji ko 16 barabar ke bhag mein banto. Ek bhag ko wonton skin ke
centre mein rakho, kinaro ko pani se gila karo. Half diagonally fold karo aur ends ko twist
karke stick karo.
4. Ek kadai mein stock ko garam karo, white pepper powder, ajinomoto, salt ko dalkar
boil karo. Aag ko kam karo, wonton ko stock mein dalkar 3-4 minute tak simmer karo.
Chopped spring onion greens ko dalkar garnish karo, garam serve karo.
CHICKEN WONTON SOUP
Wonton Skin (Wrapped) 08 Nos
Egg 01 Nos
Salt To taste
Sugar ½ Tsp
Corn Starch 2 Tbsp
Ajinamoto ½ Tsp
Method of preparation Spring Onion 01 Nos
Vinegar 1 Tsp
1. Chicken breast ko clean wash karke,
mince karo, salt, pepper powder, vinegar mila kar marinate karke alag rakho. Ise 8 equal
portions mein divide karo.
2. Wonton skin mein chicken kheema ke ek portion ko ek corner mein rakhkar, roll karo,
aur dono edges ko milao.
3. Chicken stock ko ek deep pan mein garam karo, taiyaar kiya hua wontons ko dalo, 4-
5 minute tak simmer karo, salt, pepper powder, vinegar, ajinamoto, sugar aur spring onion ko
dalo.
4. Cornstarch ko ½ cup pani mein ghool kar, soup mein dalkar milao soup ghaada hone
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par, beaten eggs ko dheere-dheere dalo aur mix karo.
5 Spring chopped sae garnish karke, garam serve karo.
EGG DROP SOUP
Chicken stock 4 Cup
Cornstarch 2 Tbsp
Eggs 2 Nos
Salt To taste
Ajinamoto ¼ Tsp
Sugar ¼ Tsp
Spring Onion 1 Nos
1. Egg ko ek bowl mein tod kar dalo, aur aachi tarah beat karo. Cornstarch ko ½ cup
pani mein dalkar ghol banao aur ek side mein rakho.
2. Ek deep pan chicken stock ko garam karo, salt, pepper powder, ajinamoto, sugar ko
dalkar mix karo.
3. Stock boil hone par, cornstarch ghol ko dalo. Soup ghada hone par beaten egg ko
dheere - dheere dalkar, stir continuously karo.
4. Uppar se spring onion chopped ko dalkar garam serve karo.
SWEET CORN CHICKEN SOUP
Sweet Corn cream style 200 gm
Egg 1 Nos
Salt To taste
Ajinamoto ¼ Tsp
Sugar ¼ Tsp
Cornstarch (Cornflour) 2 Tbsp
Method of preparation Spring Onion 1 Nos
1. Chicken breast ko clean aur wash karke ½ cm size cubes mein cut karo.
2. Ek pan mein stock ko garam karo, chicken Pcs aur sweet corn cream style ko dalo,
boil hone par heat ko reduce karo, simmer karo 2 -3 minute tak.
3. Salt, white pepper powder, ajinamoto, sugar ko dalo mix karo.
4. Egg ko beat karo, corn flour ko ½ cup pani mein dissolve karo.
5. Cornflour ke ghool ko soup mein dalo, gaadha hone pae beaten egg ko dheera
dheera milao, soup ko stir continuously karate raho.
6. Chopped spring onion greens sae garnish karo aur garam serve karo.
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MAIN COURSE
(VEG)
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CHILLI PANEER
Cottage Cheese 200 gm
Cornstarch 4 Tbsp
Oil (Excluding deep fry) 2 Tbsp
Onion 2 Nos
Garlic 3-4 Cloves
Capsicum 1 large sized
Vegetable stock ½ Cup
Salt To taste
Soya Sauce 2 Tbsp
1. Paneer ko diamond shape medium Chilli Sauce 1 Tsp
sized pcs mein kato. Ek kadai mein oil ko
Ajinomoto ¼ Tsp
garam karo, deep fry ke liye. Paneer pcs ko
corn starch mein roll karke deep fry medium heat mein karo. Jab edges brown hone lagta
hain, nikal kar absorbent paper ke uppar dalo aur side mein rakho. Bache hua cornstarch ko
thoda pani mein mila kar ghol taiyar karke alag rakho.
2. Onion ke thick slices cut karo, garlic ko saaf karke crush karo, green chillies ko slice
karo, capsicum ko seedless karke thick strips cut karo.
3. Ek kadai mein 2 tablespoon oil ko garam karo, garlic ko dalkar 1 minute stir fry karo.
Green chillies, onion aur capsicum ko dalkar 2 minute sauté karo. Fried paneer ko dalkar stir
karo. Veg stock, salt, white pepper powder, soya sauce, chilli sauce, ajinomoto ko dalkar
achhi tarah milao.
4. Cornstarch ke ghol ko dalkar, high heat mein pakao, achhi tarah stir aur toss karo
sauce gada (thick) hone par nikal kar garam serve karo.
COTTAGE CHEESE IN BLACK BEAN SAUCE
Black Beans 20 gm
Paneer 200 gm
Vegitable stock 300 ml
Adarak 40 gm
Lahsun 30 ml
Vinegear 20 ml
Namak 10 ml
Kali Mirch powder 10 gm
Cornflour 50 gm
Method of preparation Seasame Oil 50 ml
Soya Sauce 10 ml
1. Veg stock mein cornflour dalkar gholo
Chini 10 ml
aur usmein paki hui beans soya sauce
namak pepper powder milakar ache se blend karo.
2. Ek sauce pan mein tel garam karo, tel garam hone par barik halka bhuno aur uske
baad paneer dalo aur usko bhi halka bhuno ab ismein taiyar kiya hua cornflour ka ghol dalo
aur jarorat anusar stock dalkar dhimi aanch par pakao
3. Pakne par garma garm serve karo.
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COTTAGE CHEESE IN HOT GARLIC SAUCE
Cottage Cheese Diamond 250 gm
Soya Sauce 15 ml
Viengar (Sirka) 10 ml
Red Chilli (Lal Mirch) Suace 30 gm
Oyster Sauce 60 gm
Ginger (Adrak) 15 gm
Garlic (Lehsun) 25 gm
Spring Onion (Hara Pyaz) 60 gm
Method of preparation Salt (Namak) 10 gm
Veg Stock 400 ml
1. Maida aur cornflour ka gadha ghol Corn Flour 60 gm
taiyar karo. Usmein paneer ko dubake Refined Flour (Maida) 30 gm
garam tel mein deep fry karo aur side mein
Sesame Oil (Til ka Tel) 20 ml
rakho.
2. Ek Chinese kadhai mein sesame oil Onion barik kata hua 50 gm
garam karo. Lehsun aur adrak dalke brown
karo. Pyaz dalke brown karo. Veg stock milao ek ubal ane tak pakao. Usmein vinegar, red
chilli suace, oyster sauce, namak aur white pepper powder milao.
3. Cornflour ko thanda pani mein milake sauce ko gadha karo. Fry kiya hua paneer
milao, hara pyaz se sajake garam garam khane mein serve karo.
HOT GARLIC BABY CORN
Baby Corn 20-15 Nos
Corn Starch 4 Tbsp
Oil (Excl deep Fry) 3 Tbsp
Red or yellow Capsicum ½ med sized
Capsicum ½ med sized
Spring Onion 1 Nos
Onion 1 med sized
Garlic 10-12 Cloves
Method of preparation Tomato Sauce 4 Tbsp
Vinegar 1 Tbsp
1. Baby corn ko 1½ inch diagonally cut Red Chilli paste 2 Tbsp
karo, 2 tbsp corn starch ko dalkar mix karo, Hot Black beans paste 1 Tbsp
zarurat parne par 2 tbsp pani dalo agar dry Sugar 1 Tsp
hone par.
Salt To taste
2. Ek kadai mein sufficient oil ko garam Vegetable stock 1 Cup
karo, baby corn ko dalkar deeply fry crisp Sesame Oil 1 Tbsp
hone tak karo. Nikalo absorbent paper ke Red Chilli Flake 1 Tbsp
uppar dalo.
3. Capsicum ko wash karo seedless karke, diamond shape mein cut karo, ½ inch size
Pcs mein, red ya yellow capsicum ko bhi diamond cut karo,. Red chilli ke stem ko nikalkar 2
piece mein break karo. Spring onion ko wash karke, finely slice karo, onion ko wash karke ,
quarter cut karke, layers ko separate karo. Garlic ko chop karo, cornstarch ko 1 cup pani
mein ghol taiyar karke alag rakho.
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4. Ek kadai mein tel garam karo, break kiya hua lal mirch dalo aur barik kata hua onion,
garlic dalo. Upar se namak dalkar halka saute hone tak pakao.Tomato sauce, Vinegar dalo
zarurat ke anusar vegetable stock dalo aur sauce ko 1 se 2 minute tak ubalo.
5. Lal mirch paste, Black beans paste dalkar 1 minute tak pakao aur sawad ke anusar
namak, sugar dalkar sauce ko cornstarch ka ghol dalkar latpata hone tak pakao aur tayyar
kiya hua sabjiyon ko dalo, alag bartan mein utaro. Service dunga mein dalkar red chilly flake
se garnish karke serve karo.
VEG SWEET AND SOUR
Boiled Cube Cut Gajar, Beans
Cauliflower 200 gm
(In salted water)
Cube kat Bambu Shoot 50 gm
Cube kat Tind Pinepaple 100 gm
Cube kat Tamatar 50 gm
Cube kat Cocumber 50 gm
Madras Pyaz 50 gm
Spring Pyaz 10 gm
Tamatar Sauce 50 gm
Soya Soure 02 Tsp
1. Ek bartan mein veg stock dalo aur Vinegar 02 Tsp
chheela hua madras pyaz dalo. Chini 01 Tsp
2. Namak dalo aur thodi der ubalo. Conflour 02 Tsp
Sabhi ubali hue sabjiyon ko dalo.Bamboo Kali Mirch pdr 01 Tsp
shoot dalo aur pepper pdr dalo. Namak To taste
3. Soya souce, vinegar, tamato sauce Veg stock As required
dalo.Chini dalo. Achi tarah se ubalo aur cornflour ko thanda pani mein mix karke dalo. Aur
kata hua pineapple aur cucumber ko dalo, hara pyaz milao tamato qube milao.
4. Niche utaro spring pyaz se sajakar garam garam serve karo.
CHILLI CAULIFLOWER
Cauliflower 1½ med sized
Cornstarch ½ Cup
Salt To Taste
Oil (Excl deep fry) 2 Tbsp
Garlic 3-4 Cloves
Ginger 1 Inch Pc
Method of preparation Spring Onion green 2-3 Nos
Soy Sauce 2 Tbsp
1. Cauliflower ko medium size floret Tomato Sauce 2 Tbsp
mein cut karo, warm salted water mein 10-
Vegetable stock 1½ Cup
15 minutes tak soak karo, pani ko drain
Vinegar 2 Tbsp
karke dry karo.
Sugar 1 Tsp
2. ½ cup pani mein 2 tablespoon Ajinomoto ¼ Tsp
cornstarch ko mila kar rakho, bache hua White Pepper powder ¼ Tsp
cornstarch ko cauliflower floret mein milakar
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zarurat parne par thoda pani ko sprinkle karke mix karo.
3. Ek kadai mein oil ko garam karo, cauliflower floret ko 3-4 minutes tak deep fry, crisp
aur light golden brown hone tak karo, ise nikal kar absorbent paper ke uppar dalo.
4. Ginger-garlic ko finely chop karo, onion ko thinly slice karo, capsicum ko seedless
karke, julienne cut karo.
5. Green chillies aur spring onion green ko bhi thinly slice karo.
6. Ek kadai mein tel garam karo, barik kata hua garlic, ginder, onion dalkar upar se
namak ka sprinkling karke saute hone tak pakao.
7. Vegetables stock dalo, tomato sauce, soya sauce, venegar dal kar 1 se 2 minute tak
ubalo.
8. Sawad ke anusar namak, white peppar powder, sugar, ajinomoto dalo, fry kiya hua
cauliflower dalo.
9. Sauce latpata ho jane par serving tray mein dalo aur spring onion se garnish karke
serve karo.
SHANGHAI STIR FRIED VEGETABLES
Cauliflower ¼ small sized
Baby Corns 6-8 Nos
Chinese Cabbage ½ medium sized
Fresh Button Mushroom 8-10 Nos
Spring Onion 2 Nos
Garlic 6-8 Nos
Method of preparation Cornstarch 1 Tbsp
Oil 1 Tsp
1. Carrot ko cheel kar dho kar, two Light Soya Sauce 1 Tbsp
length wise mein cut karke thinly slice karo.
Salt To taste
2. Capsicum ko wash karke, seedless White Pepper powder ¼ Tsp
karke one inch piece cut karo.
3. Onion ko cheel kar, wash karke, quarter mein cut karo aur separate onion segments
(onion ke ek-ek layer ko alag karo).
4. Cauliflower ko small floret mein cut karo aur beech se do (2) bhag mein cut karo.
5. Baby corn ko wash karke 3-4 pcs diagonally kato. Chinese cabbage ka leave ko alag
karke, running water mein wash karo, pani ko jhaad kar 1 inch Pcs cut karo.
6. Mushrooms ko achhi tarah wash karke quarter mein cut karo, spring onion ko slice
karo, garlic ko saaf karke crush karo.
7. Cornstarch ko ½ cup pani mein dissolve karke alag rakho.
8. Ek bartan mein pani garam karo ushke andar carrot, cauliflower, baby corn aur fresh
button mushroom aur namak dal kar, teen hissa pakakar chhan kar alag rakho.
9. Ek kadai mein tel garam karo, barik kata hua garlic, onion dalkar saute karo.
Capsicum dalkar, namak dalkar 1 minute tak pakao.
10. Boil kiya hua sabhi sabjiyon ko dalo aur blunch kiya hua chinese cabbage ko dalo.
11. Upar se soya sauce, white pepper powder dalo, cornstarch ka mishran dalkar sauce
ko latpata karo.
12. Serving dish sabjiyon ko dalkar, spring onion se garnish karke serve karo.
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VEG MANCHURIAN
Baarik kata Gajar 250 gm
Beans 100 gm
Patta Gobhi 150 gm
Phool Gobhi kaddukash 100 gm
Ajinomoto ¼ Tsp
Pepper powder ¼ Tsp
Namak swad bhar
Corn Flour 50 gm
Maida 30 gm
Method of preparation Tell Jarurat bhar
Hara Mirch 1 Tsp
1. Ek bartan mein kate hue sabjiyo ko Lehsun 1 Tsp
dalo, ajinomoto dalo, pepper powder,
Adrak 2 Tsp
namak, anda, cornflour aur maida dalo aur
Laal Mirch ka paste 2 Tsp
mix karo.
Tamator Sauce 2 Tsp
2. 15 gm ka round shape ka ball banao. Chilly Sauce 3 Tsp
Garam ghee mein dalkar golden fry karo. Ajinomoto ½ Tsp
3. Ek kadai mein ghee dalo garm karo Pepper powder ¼ Tsp
baarik kata pyaz dalo. Hara mirch, lehsun, Chini ¼ Tsp
adrak daal kar saute karo. Baarik kata Pyaz 1 Nos
4. Laal mirch ka paste dalo ajinomoto, pepper powder dalo, chini dalo aur fry kiya hua
ball dalo. Tamator sauce, chilly sauce, soya sauce daal kar achhi tarah se mix karo.
5. Baarik kata hua spring onion garnishing karke garm garm serve karo.
CRISPY VEG
Baby Corn, Julliene mein kata 100 gm
hua
Cauliflower (Phool Gobhi) 100 gm
Cornflour 60 gm
Rice Flour (Chawal ka Atta) 60 gm
Ginger (Adrak), paste 05 gm
Garlic (Lehsun), paste 05 gm
Method of preparation Lemon (Nimbu), ka Ras 05 ml
1. Ek parat me julieene me kata hua powder
sabji ko rakho. Side me ek kadhai me tel
Soya Sauce 02 ml
garam karo.
2. Upar se corn flour, rice flour, adrak Refined Oil (Tel) 500 ml
lehsun ka paste, vinegar, soya sauce, white Salt (Namak) 10 gm
pepper powder, nimbu ka ras namak ko achi
tarah milao. Jaise ki har sabji ke tukde ke upar ek layer lagjae.
3. Garam tel me golden brown colour me ane tak deep fry karo. Brown paper ke upar
nikalo. Halka thanda hone do. Halka thanda hote hi fry kiya hua sabji crispy ho jaega.
4. Khane me tomato sauce ke sath serve karo.
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PAN FRIED TOFU WITH SPICY PEANUT SAUCE
Tofu (Soya Paneer), cube 250 gm
me kata hua
Soya Milk (Soya Doodh) 40 ml
Soya Sauce 05 ml
Chilli Sauce 15 ml
Chilli Flakes 05 gm
Salt (Namak) 05 gm
Method of preparation powder
Peanut Sauce 30 ml
1. Ek chinese kadhai me peanut oil
Peanut Oil (Muhnphali ka 10 ml
garam karo usme lehsun aur tofu dalkar
Tel)
toss karo. Side me rakho.
Corn Flour 15 gm
2. Ek kadhai me veg stock, soya doodh, Veg stock 200 ml
soya sauce aur chilli sauce dalke ek ubal
ane tak pakao. Usme namak, white pepper powder, chilli flakes aur penaut sauce milao.
3. Cornflour ko thande pani me gholo aur sauce me milake gadha hone tak pakao.
Tofu ko sauce me milao aur garama garam khane me serve karo.
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MAIN COURSE
(NON-VEG)
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CHICKEN MANCHURIAN
Egg 1 Nos
Cornstarch 6 Tbsp
Salt To taste
Soya Sauce 2 Tbsp
Garlic 8-10 Cloves
Method of preparation Green Chillies 3-4 Nos
Spring Onion green 2 Nos
1. Chicken ko clean, wash karke finger Oil 4 Tbsp + To deep fry
sized Pcs mein cut karo, 4 tablespoon
Ajinomoto ¼ Tsp
cornstarch, salt aur 1 (one) tablespoon soya
Chicken stock 2 Cup
sauce ko chicken pcs mein dalkar mix karo
Vinegar 2 Tbsp
aur ½ an hour tak ek side mein rakho.
2. Onion ko cheel kar wash karke slice cut karo, garlic ko cheel kar finely chop karo,
ginger ko bhi finely chop karo. Capsicum ko wash karke seedless karke strips mein cut karo.
3. Green chillies ko wash karke roughly slice karo, spring onion green ko finely chop
karo, remaining cornstarch ko 1 cup pani mein dissolve karke rakho.
4. Ek kadai mein sufficient oil ko garam karo, marinated chicken ko deep fry 2-3 minutes
tak karo, nikal kar absorbent kitchen towel mein dalo.
5. Ek pan mein 4 tablespoon oil dalkar garam karo, chopped ginger-garlic ko dalkar stir
fry karo, onion, green chillies dalkar 1 minute stir fry karo. Soya sauce, ajinomoto, chicken
stock aur salt ko dalkar boil karo.
6. Cornstarch ke ghol ko dalkar gada hone tak pakao, stirring continuously.
7. Fried chicken pcs aur capsicum ko dalkar 2 minute tak pakao. Vinegar ko dalkar mix
karo chopped spring onion se garnish karo aur garam serve karo.
SIZZLING GINGER CHICKEN
Ginger (One inch pcs) 4 Nos
Spring Onion 2 Nos
Capsicum 1 med sized
Mushroom 4-6 Nos
Baby Corn 3-4 Nos
Oil 4 Tbsp
Soya Sauce 2 Tbsp
Ajinomoto ¼ Tsp
1. Chicken ko clean aur wash karke thin Pepper Corns (Crushed) 7-8 Nos
strips mein cut karo. Ginger ko wash karke Chicken stock ½ Cup
julienne cut karo, spring onions ko saaf Beans Sprouts ½ Cup
karke slice cut karo.
2. Capsicum ko wash karke seedless karke julienne cut karo. Mushroom ko thinly slice
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cut karo, baby corns ko diagonally slice 3 to 4 pcs cut karo, red chillies whole stems ko nikal
kar 2 pcs mein break karo.
3. Ek kadai mein oil ko garam karo, broken chillies ko dalkar stir fry continue 1 minute
tak karo.
4. Sliced spring onions, baby corns, mushroom, soya sauce, salt, ajinomoto aur crushed
pepper corns ko dalkar stir fry ½ minute tak karo, chicken stock ko dalo aur stir fry karo.
Capsicum julienne ko dalkar high heat mein 2-3 minutes pakao, stirring and tossing
continuously.
5. Beans sprouts ko dalkar, mix karo aur garam serve karo sliced spring onion greens se
garnish karo.
6. Cast Iron sizzler plate ko direct fire gas burner ke uppar rak kar red hot hone tak
garam karo, ise hot sizzler plate ko wooden base ke uppar transfer karo aur immediately
prepared ginger chicken ko dalo sizzling serve karo.
FRIED CHILLY CHICKEN
Chicken Thighs 8 Nos
Onions 01 small sized
Ginger 2 One inch Pcs
Garlic 4 Cloves
Fresh Coriander leaves 2 Tbsp
Salt To taste
Lemon juice 4 Tbsp
Cumin Seed 1 Tsp
Method of preparation Coriander Seed 2 Tbsp
Red Chillies Whole 2 Nos
1. Chicken thighs ko clean aur skin ko Green Cardamom 4 Nos
nikalo, wash karke drain karo.
Cloves 4 Nos
2. Onion, ginger aur garlic ko roughly Cinnamon 1 Inch stick
chop karo. Green chillies ka stem ko nikal Ghee / R Oil 4 Tbsp
kar wash karke chop karo. Tomato Puree 4 Tbsp
2. Onion, ginger, garlic aur adha Sugar ¼ Tsp
chopped green chillies ko mila kar paste Vinegar 1 Tbsp
taiyar karo.
3. Ccoriander leaves ko saaf karke chop karo.
4. Chicken mein taiyar kiya hua paste, salt, Lemon juice ko dalkar marinate karo, 02 hrs
tak aur refrigerate karo.
5. Dry spices, cumin Seeds, cinnamon, coriander Seeds, whole red chillies, green
cardamoms, cloves, cinnamon ko roast karke powder banao.
6. 2 tablespoon ghee ko ek pan mein garam karo.
7. Marinated chicken Pcs ko dalkar high heat mein pakao.
8. Chicken pak jane par dry powder masala ko dalkar achha mix karo.
9. Remaining ghee aur tomato puree, sugar aur salt ko adjust karke chicken pura pakne
tak cook karo.
10. Remaining chopped green chillies aur coriander leaves ko dalo. Uppar se little (thoda)
vinegar ko dalo aur garam serve karo.
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SESAME SOYA CHICKEN
Chicken Breast (Skinned
4 Pcs
boned)
Garlic 5-6 Cloves
Spring Onion 1 med sized
White Sesame seeds 2 Tbsp
Cornstarch 1 Tbsp
Oil 1 Tsp
Method of preparation Dark Soya Sauce 2 Tbsp
Salt To taste
1. Chicken breast ko saaf aur dho kar 1 Part Wine (Optional) 2 Tbsp
(one) inch dices mein cut karo. Garlic aur White Vinegar 1 Tbsp
spring onion ko fine chop karo, red chillies Sesame Oil 1 Tsp
ko bhi patle slice karo.
2. Til ko halka brown karo, corn starch ko pani mein dalkar ghol banao.
3. Non stick pan mein oil ko garam karo, garlic aur spring onion dal kar fry karo, dark
soya sauce aur red chillies sliced ko dalkar stir karo. Chicken pcs ko dalkar mix karo, post
wine aur ek cup pani dalkar stir karo, ubaal aane par corn flour ka ghol dal kar gada hone tak
pakao. Namak, white vinegar aur sesame oil mix karo.
4. Roasted sesame seed se garnish karo, sliced spring onion leaves se garnish karo aur
garam serve karo.
SPICED SHREDDED CHICKEN
Light Soya Sauce 1 Tbsp
Dry Sherry (Optional 1 Tbsp
Salt To taste
Onion 1 med sized
Capsicum (Red,
1 each
Green,Yellow)
Ginger 1 Inch pc
Method of preparation Garlic 3-4 Cloves
1. Boneless chicken patle-patle strip Oyster Sauce 2 Tsp
mein cut karo, light soya sauce, dry sherry Sugar 1 Tsp
aur namak dal kar ½ hr tak marinate karo.
Cornstarch 2 Tbsp
2. Ginger, garlic ko chop karo, onion Chilly Sauce 3 Tbsp
aur green chillies ko slice karo, capsicum ko Chicken stock 1 Cup
seedless karke strips mein cut karo. Oil 4 Tbsp
3. Oyster sauce, sugar, chilly sauce aur Pepper Corns (Crushed) ½ Tsp
cornstarch ko chicken stock mein mix karo.
4. Ek kadai mein oil ko garam karo, chop kiya hua ginger-garlic, green chillies ko dal kar
stir fry karo.
5. Marinated chicken, sliced onion, capsicum ko bhi dalkar 2 to 3 minutes tak stir fry
karo. Sauces aur masala dal kar high heat mein 2 minutes tak toss aur stir karo. Crushed
pepper corn ko uppar mein sprinkle karke garam serve karo.
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CHICKEN IN HOT GARLIC SAUCE
Chicken, Boneless aur 4 Inch
400 gm
ke tukdo mein kata hua
Lehsun paste 20 gm
Corn Flour 30 gm
Safed Mirch pdr powder 10 gm
Soya Sauce 10 ml
Refined Oil Saute karne ke liye 15 ml
Adrak (Adrak) 05 gm
Red Chilli sabut 05 gm
Method of preparation Red Chilli paste 20 gm
Spring Pyaz (Hara Pyaz) 20 gm
1. Ek bartan mein adha cornflour, adha Vinegar (Sirka) 05 ml
lal mirch paste, namak, safed mirch pdr Refined Oil for deep frying 500 ml
powder, soya sauce, leshun ka paste aur
Namak To taste
vinegar milakar ek gadha ghol tayar karo.
Chicken stock 300 ml
2. Marination ke ghol mein chicken Tamatar Puree 100 ml
milae 1 se 2 ghante tak rakhe. Garam tel Lahsun barik kata hua 10 gm
mein golden brown colour mein ane tak
deep fry kar le.
3. Ek chinese kadhai mein tel garam kare. Adrak, lehsun, sabut lal mirch aur pyaz dal
kar brown colour mein ane tak bhune. Chicken stock milae 1 ubal ane tak pakae. Usmein
vinegar, soya sauce, tamatar puree, red chilli paste, namak aur safed mirch powder milae 2
se 3 minute tak pakae.
4. Fry kiya hua chicken dale. Adha cornflour ko thande pani mein ghol ke ubalte hue
sauce mein milae aur gadha hone tak pakaen. Barik kata hua spring pyaz se sajakar
garama garam khane mein serve karo.
QUICK FRIED PRAWNS WITH MUSHROOMS
INGREDIENT QUANTITY
Whole Prawns 16 med sized
Oyster Mushrooms 4-6 Nos
Chinese Mushroom (Dried) 4-6 Nos
Mushrooms 6-8 Nos
Yellow Capsicum ½ med sized
Garlic 2-3 Cloves
Ginger 1 Inch pc
Spring Onions 2 Nos
Method of preparation Cornstarch 2 Tbsp
Fish or Chicken stock 2 Cup
1. Prawns ko wash karke shell nikalo, Soya Sauce 2 Tsp
head aur tail ko nahi nikalna hai. Oyster Sauce 1 Tbsp
2. Body mein se vein ko nikalo, wash Salt To taste
karke absorbent cloth se dry karo (kitchen Ajinomoto ¼ Tsp
towel se). Pepper Corn (Crushed) 1 Tsp
3. Oyster mushroom aur Chinese Oil 4 Tbsp
mushrooms ko sufficient hot water mein 15 Malt Vinegar 1 Tbsp
minutes tak soak karo.
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4. Pani ko drain karke slice cut karo.
5. Clean, wash aur trim karke mushrooms ka slice karo.
6. Capsicum aur yellow capsicum ko wash karke, seedless karke thinly strips mein cut
karo.
7. Garlic ko finely chop karo.
8. Ginger ko thinly slice cut karo.
9. Spring onions ko diagonally slice karo.
10. Cornstarch ko 1 cup stock mein ghol kar rakho.
11. Soy sauce, oyster sauce, salt, ajinomoto aur crushed pepper corns ko remaining
stock mein dalkar mix karo.
12. Ek kadai mein oil ko garam karo, chopped garlic ko stir fry karo.
13. Sliced spring onions, sliced ginger, prawns, capsicum aur mushrooms ko dalkar 2
minutes tak stir fry karo.
14. Taiyar kiya hua spice mix ko dalkar high heat mein ½ minutes tak pakao.
15. Cornstarch ke ghol ko dalkar 1 minutes tak pakao, sauce gada hone tak stirring
continuously.
16. Malt vinegar dalkar milao aur garam serve karo.
STIR FRIED CHILLI CHICKEN
Chicken, Boneless cube, 1” se 400 gm
1.5” ke tukde me kata hua
Garlic (Lehsun), barik kata hua 10 gm
Red Chilli (Lal Mirch) 05 gm
Capsicum cube cutting me kata 100 gm
hua
Tomato, cube cutting me kata 50 gm
hua
Tomato Ketchup 30 ml
Method of preparation Refined Oil (Tel) 20 ml
1. Ek bowl me anda, maida, cornflour, Soya Sauce 10 ml
white pepper powder aur namak dalkar Spring Onion (Hara Pyaz) 15 gm
gadha ghol tayar karo. Chicken dalkar 1 Egg (Anda) 01 Nos
ghante ke liye marinate karo. White Pepper (Safed Mirch) 10 gm
2. Ek kadhai me tel garam karo chicken powder
ko golden brown colour me deep fry karke Corn Flour 40 gm
nikalo side me rakho. Refined Flour (Maida) 30 gm
3. Ek chinese kadhai me tel garam karo. Onion (Pyaz) 50 gm
Adrak, lehsun, hari mirch, lal mirch aur pyaz Green Chilli (Hari Mirch) 15 gm
dalkar golden brown colour me ane tak Chicken stock 100 ml
bhuno. Chicken dalke 2 minute tak bhuno. Salt (Namak) 10 gm
Cube cutting me kata hua shimla mirch aur Ginger (Adrak), barik kata hua 10 gm
tomato dalkar saute karo.
4. Namak aur stock dalkar ek ubal ane tak pakao. Tomato ketchup, white pepper powder
dalke pakao. Corn flour me thanda pani dalke ghol banao aur chickne me dalke gadha hone
tak pakao.
5. Hara pyaz se sajao garama garam khane me serve karo.
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BRAISED LAMB IN FIVE SPICE POWDER
Boneless Lamb (1” square 500 gm
pieces)
Carrot (Diagonal slice) 50 gm
French Beans (1½” piece) 25 gm
Cabbage (1” piece) 50 gm
Soya Sauce 25 ml
White Wine 25 ml
Crushed Ginger 25 gm
Garlic 25 gm
Salt To taste
1. Ek wok mein tel garam karo, ginger, White Pepper powder 20 gm
garlic dalo ek kinute tak pakao. Ajinomoto 01 Pinch
2. Vegitable dalo, 2-3 minute saute karo. Honey 20 gm
Mutton dalo, saute karo. Oil 50 ml
3. Five spice powder dalo, zarurat ke Five Spices (Cinnamon, 05gm each
anusar pani, salt, pepper powder, soya Cloves, Fennel, star anise aur
sauce, white wine dalo. pepper corn)
4. Dakkan lagakar dhimi aanch par 40-45 minute tak boil karo. Mutton pakne ke bad
alag bartan mein utaro.
5. Upar se honey dalkar garnish karo. Noodles / rice ke sath serve karo.
MONGOLIAN CHICKEN
Chicken 250 gm
Egg 01 Nos
Salt 50 gm
Pepper 25 gm
Maida 100 gm
Cornflour 100 gm
Orange colour 01 Pinch
Oil 250 ml
Chilli powder 25 gm
Method of preparation Garlic (Crushed) 50 gm
Spring Onion(Finely chopped) 02 Stalks
1. Chicken ko ¾ inch piece mein kaato.
Seasoning Qube 01 Pkt
2. Anda, maida, cournflour, salt, pepper Tomato Ketchup 75
powder, orange fruit colour daalkar marinate Vinegar 20
karke ½ hours tak alag rakho. Sugar 10
3. Ek kadai mein tel garam karo aur
medium heat mein chicken ko light golden hone tak deep fry karo.
4. Ek pan mein tel garam karo, chilli powder dalo. Crushed garlic spring onion dalkar ek
minute tak stir fry karo.
5. Ek bowl patila mein chicken stock taiyar karo aur seasoning qube dalkar stock ko
ubalo.
6. Stock ke andar tomato ketchup, vinegar, sugar dalo.
7. Swad ke anusar namak pepper powder dalo aur ek minute tak boil karo.
8. Cornflour ka gol dalkar souce ko thick karo. Fry kiya hua chicken dalo. Alag bartan
mein utaro. Spring onion aur chopped coriander se sajawat karke garam serve karo.
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RICE
&
NOODLES
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VEG FRIED RICE
Rice (Chawal) 200 gm
Beans chote cube mein kata
50 gm
hua
Gajar chote cube mein kata
100 gm
hua
Patta Gobhi, chote cube mein
50 gm
kata hua
Spring Pyaz (Hara Pyaz), barik
20 gm
kata hua
Green Chilli (Hari Mirch), barik
1. Ek patile mein pani ko ubale. 05 gm
kata hua
2. Namak aur tel dalkar chawal 3 hissa Adrak barik kata hua 05 gm
pakne tak pakae aur pani se chan le. Lehsun barik kata hua 05 gm
3. Channe se thodi der pehle vinegar Soya Sauce 05 ml
milae jis se chawal ka rang safed rahega Namak 05 gm
aur chawal tutega nahi. Safed Mirch powder 05 gm
4. Ek Chinese kadai mein tel garam Vinegar (Sirka) 05 ml
kare.
5. Adrak, lehsun aur hari mirch dal kar toss kare. Barik kata hua pyaz, beans aur gajar
dalkar toss kare. Patta gobhi miale 1 se 2 minute pakae.
6. 3 hissa paka hua chawal milae.
7. Namak, safed mirch powder, soya sauce aur vinegar milae 3 se 4 minute tak tej aag
par pakae.
8. Barik kata hua hara pyaz se sajae aur garama garam khane mein serve karen.
BURNT GINGER RICE
Rice 400 gm
Adrak 50 gm
Til Oil 20 ml
Soya Sauce 5 ml
Red Chilly paste 5 gm
Tamatar Sauce 10 gm
Vinegar 5 ml
Namak To taste
Green Chilly 3 gm
Method of preparation Spring Pyaz For garnish
1. Ek Chinese kadai mein oil garam kare. Julienne kata hua adrak aur hari mirch dalke
saute karo. Red chilly paste dalo.
2. 3 hissa paka huwa chawal dalo anch ko tej karo aur saute ya toss karo.
3. Soya sauce, vinger aur tamatar sauce dalo.
4. Barik kata hua spring pyaz se garnish karo aur serve karo.
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ORIENTAL RICE
Brown Rice (Bhura Chawal) 200 gm
Beans, chote cube mein kata 50 gm
hua
Carrot (Gajar), chote cube 100 gm
mein kata hua
Oyster Sauce 10 ml
Soya Sauce 10 ml
powder
Onion (Pyaz), barik kata hua 100 gm
1. Chawal ko chun bin ke saaf karle aur Salt (Namak) 05 gm
dhulai karke 15 se 20 minute tak pani me Spring Onion (Hara Pyaz), 10 gm
bhiga ke rakho. barik kata hua
2. Ek patile me pani ubale. Usme dhulai
kiya gaya chawal dale aur pakne tak pakae.
3. Ek chinese kadhai mein tel garam kare. Pyaz, gajar aur beans dale 4 se 5 minute tej
aag par pakaen.
4. Chawal milae upar se soya sauce aur oyster sauce milae 1 minute ke liye toss karen.
5. Namak aur white pepper miale aur 2 minute ke liye tej aag par toss karen.
6. Barik kata hua spring onion se sajakar garama garam khane me serve karen.
SCHEZWAN FRIED RICE
Basmati Rice (Chawal) 400 gm
Vegetable Oil (Tel) 30 ml
Salt (Namak) 10 gm
powder
Schezwan Sauce 20 gm
Beans 25 gm
BANANE KI VIDHI Capsicum (Shimla Mirch) 50gm
1. Ubalate hue pani me namak aur tel Vinegar (Sirka) 10 ml
dalkar chawal ko 3 hissa pakalo. Chan se Onion (Pyaz) 50 gm
pehle thoda sa vinegar milao jaise ki chawal Sugar (Chini) 02 gm
ka colour safed rahe aur chawal tute na. Garlic (Lehsun) 10 gm
2. Ek chinese kadhai me tel garam karo. Spring Onion (Hara Pyaz) 15 gm
3. Barik kata hua lehsun aur pyaz dalo golden brown colour me ane tak pakao.
4. Gajar, beans, capsicum aur pattagobhi dalke 2 minute tak tej aag par pakao.
5. Sabji pak jane ke bad usike andar chini, white pepper powder, vinegar aur schezwan
sauce milao.
6. Pake hue chawal ko sabji me milao tej aag par 3 se 4 minute tak tej aag par toss karo.
7. Barik kata hua spring onion se sajakar garama garam serve karo.
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HAKA NOODLES
Noodles 400 gm
Sprouted Beans 10 gm
Soya Sauce 10 ml
Red Chilli Sauce 15 ml
Method of preparation Onion, slice kata hua 50 gm
Ginger barik kata hua 15 gm
1. Noodles ko tel aur namak dalkar soft
hone tak boil karo.
Mushroom 60 gm
2. Sare sabjion ko shred (lambai mein Oil 30 ml
katna) karke rakho. Salt 05 gm
3. Ek kadai (wak) mein tel garam kare. Vinegar (Sirka) 10 ml
Shred kiya chicken dalke saute karo. Usmein barik kata hua adrak lehsun aur pyaz dalke
saute karo. Abhi shred kiya hua sabji dalo aur toss karo.
4. Sabhi sauce milao. Upar se noodle dalo aur achi tarah milao. Namak aur white
pepper milao. Barik kata hua spring onion se sajakar garama garam kahne mein serve karo.
GOLDEN FRIED NOODLES
Gajar 100 gm
Beans 100 gm
Shimla Mirch 100 gm
Spring Onion 50 gm
Ankurit Moong 50 gm
Patta Gobhi 100 gm
Soya Sauce 2 Tsp
Chilly Sauce 2 Tsp
Chinese Patta Gobhi 100 gm
Method of preparation Namak Swad anusar
Pepper powder 1 tsp
1. Noodle ko ubalkar pani se alag karo. Noodles 200 gm
Thanda hone par uppar se corn flour dalkar Corn Flour 100 gm
milao.
Tel As reqd
2. Ghee lo garam hone par deep fry Lehsun Chand 2 tsp
karo, golden brown hone tak.
3. Sabhi sabjiyon ko dhokar julienne cutting kato.
4. Kadai mein thoda tel garam karo. Lehsun ko dalo uske baad sabhi sabjiyo ko dalo
kuchh der pakao. Fry kiya hua Noodle dalo aur sauce, salt, pepper powder, chini dalkar
achhi tarah se milao.
5. Sajawat ke liye julienne spring onion dalo aur garam garam serve karo.
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MANDARIN NOODLES
Noodle 300 gm
Tel As reqd
Barik kata Lahsun 10 gm
Pyaz Julienne cutting 2 nos
Shimla Mirch Julienne 100 gm
Patta Gobhi Julienne 100 gm
Gajar Julienne 100 gm
Namak to Taste
Soya Sauce 1 Tsp
Method of preparation Chilly Sauce 1 Large spoon
Salad Patta Julienne 1 Guchha
1. Noodle ko ubalo ek kadai mein ghee Spring Onion 100 gm
dalo, ghee ko garam karo, barik kata lehsun Chini 2 Tsp
dalkar brown karo.
Pepper powder 1 Tsp
2. Julienne kata hua pyaz, shimla mirch, Ajinomoto 1 Tsp
patta gobhi, gajar dal kar bhoono.
3. Ubala hua noodle dal kar bhoono. Namak, pepper powder, ajinomoto, chini, soya
sauce, salad patta dalo.Spring onion se sajao.
Note: Lehsun ka flavour ana chahiye.
CHINESE CHOUPSEY
Carrot Julliene kata hua 50 gm
Beans, Julliene kata hua 50 gm
Refined Oil (Tel) As reqd
Green Chilli Julliene kata hua 5 gm
Corn Flour 10 gm
Capsicum Julliene kata hua 10 gm
Onion Slice me kata hua 25 gm
Cabbage (Patta Gobhi), 50 gm
Jullene kata hua
Method of preparation White Pepper To taste
1. Ek patile me pani dalo. Namak dalkar Salt (Namak) To taste
boil karo. Ubalate hue pani me noodle dalkar Soya Sauce 25 ml
3 hissa pakne tak pakao. Noodle ko khuli Vinegar (Sirka) 25 ml
parat me thanda hone ke liye rakho. Sugar (Chini) 10 gm
2. Noodle halka garam hone par aadhe Tomato Ketchup 30 gm
noodle ke upar cornflour chidko aur garam tel Vegetable stock As reqd
me dalkar golden brown colour tak deep fry Noodles 50 gm
karo. Garlic (Lehsun) 5 gm
3. Chinese kadhai me tel garam karo.
Chilli Sauce 10 ml
Lehsun, hari mirch aur pyaz dalkar saute
karo. Sabhi sabji aur noodle dalo namak aur white pepper powder dalo. Vegetable stock
dalo.
4. Tomato suace, chilli suace, soya sauce, vinegar aur chini dalkar pakao.
5. Cornflour ko thanda pani me milao aur ublate hue pani me dalo aur gadha hone tak
pakao.Spring onion barik kat ke dalo.
6. Crispy noodles ko serving plate ke beech mein rakho aur upar se sauce dalkar serve
karo.
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AMERICAN CHOUPSEY WITH VEGETABLES
Gajar Julienne kata hua 1 Nos
Beans, Julliene kata hua 4 Nos
Refined Oil (Tel) 2 Cups
Green Chilli Julienne kata hua ½ Tsp
Maida 1 Cup
Capsicum Julienne kata hua ½ Tsp
Pyaz Slice mein kata hua 05 gm
Patta Gobhi Julienne kata hua 4 Pcs
Safed Mirch pdr 5 gm
Method of preparation Namak As reqd
Soya Sauce 05 gm
1. Ek patile mein pani mein dalo, namak
dalkar boil karo. Ubalte hue pani mein
Chini 4 Tsp
noodle dalkar 3 hissa pakne tak pakao.
Tamatar Ketchup 05 gm
Noodle ko khuli parat mein thanda hone ke
liye rakho. Vegetable stock As reqd
Noodles 100 gm
2. Noodle halka garam hone par aadhe Lehsun 05 gm
noodle ke upar cornflour chidko aur garam Spring Pyaz (Hara Pyaz) 3 Nos
tel mein dalkar golden brown colour tak Chilli Sauce 10 gm
deep fry karo.
3. Chinese kadhai mein tel garam karo. Lehsun, hari mirch aur pyaz dalkar saute karo.
Sabhi sabji aur noodle dalo namak aur safed mirch pdr powder dalo. Vegetable stock dalo.
4. Tamatar suace, chilli suace, soya sauce, vinegar aur chini dalkar pakao.
5. Cornflour ko thanda pani mein milao aur ublate hue pani mein dalo aur gadha hone
tak pakao. Spring pyaz barik kat ke dalo.
6. Crispy noodles ko serving plate ke beech mein rakho aur upar se sauce dalkar serve
karo.
SINGAPORI NOODLES
Noodles (Rice) 200 gm
Sesme Oil 30 ml
White Pyaz 30 gm
Red Bell Pepper 100 gm
Snow Peas 50 gm
Tamato Sauce 50 ml
Curry powder 15 gm
Lahsun 30 gm
Coconut Chini 15 gm
Method of preparation Lime juice 45 ml
Tofu 150 gm
1. Sabsse pahle noodles ko garam pani
Chilli Lahsun Sauce 15 ml
mein dalkar 5 se 10 min tak pakao or us
Green Pyaz 100 gm
nikalkar alag rakho
2. Ek bowl mein barik kata hua lehsun, tamato sauce, coconut, chini, aur nimbu ka juice
mix karke seasonings kar aur sauce ko alag rakho.
3. Ek kadai mein tel garam karo tel garam hone par pyaz, red bell pepper ko halka
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bhuno ab ismein snow peas thoda tamato sauce aur curry powder milao aur usko mix karke
3 se 4 minute tak pakakar alag rakho.
4. Ek alag kadai mein tel garam karo tel garam hone par usmein noodles, sauce aur
taiyar ki hui sabjiyan dalo aur usko kuch der pakao.
5. Ab ismein chilli lehsun sauce aur hari pyaz dalo aur halka pakakar bake kiya hua tofu
dalo aur noodles serve karo.
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SALADS
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KIMCHI SALAD
Gajar 100 gm
Simla Mirch 100 gm
Patta Gobhi 01 Nos
Onion 100 gm
Kheera 01 Nos
Brocoli (Hara Gobhi) 01 Nos
Vinegar 100 ml
Honey 10 gm
Chilly Falex As required
Method of preparation Balck Paper powder As required
Salt As required
1. Gajar, simla mirch ko dice cutting Spring Onion 2 Strips
mein kato, gajar aur hara gobhi ko half
boiled karo simla mirch ko halaka sothe karke alag rakho.
2. Ek pan mein vinegar dalo aur vinegar ke andar honey dalo aur vineger ke pani ko
sukhao.
3. Uske bad namak, kali mirch powder, chilly falex milao aur boiled kiya hua gajar hara
gobhi aur soothy hue simla mirch ko milao.
4. Pyaz, tamatar, kheera aur patta gobhi ko dice cutting karke ek donge mein uprokt
sabjiyo ke sath milao.
5. Upar se spring onion se saja kar serve karo.
CHINESE CABBAGE SALAD
Chinese Cabbage (Chinese
200 gm
Patta Gobhi) shreded
Sesame (Til) 15 gm
Sesame (Til) ka Tel 30 ml
Sugar (Chini) 10 gm
10 gm
powder
Salt (Namak) To taste
1. Til ko sukha bhun le aur side mein rakhen.
2. Dusare bartan mein vinegar, til ka tel, chini, namak aur white pepper powder ko dalke
achi tarah phent kar dressing taiyar karo.
3. Ek bade patile mein shred cutting mein kata hua Chinese patta gobhi ko dale upar se
dressing milaen.
4. Roast kiya hua til se sajakar khane mein serve karen.
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COTTAGE CHEESE CHINESE SALAD
Med sized Cottage Cheese
1 Cup
cubes
Baby Spinach 2 Cup
Bean Sprouts 1 Cup
Thinly Sliced Carrot 1/2 Cup
Sesame seeds 2 Tbsp
Finely sliced green Chilli 1 Tsp
Rice wine Vinegar 2Tbsp
Honey 2 Tbsp
Method of preparation Soy Sauce 1 Tbsp
Sesame Oil 2 Tbsp
1. Ek pan mein 1 tbsp sesame oil ko Salt To taste
garam karo aur usmein cotton chinese
cubes ko saute karo.
2. Ek doosre bowl mein honey, soy sauce, rice wine vinegar, 2 tbsp sesame oil aur salt
ko acchi tarah se mix karke dressing taiyar karo.
3. Sabhi veggies aur saute kiye hue cottage cheese cubes ko is dressing mein achhi
tarah se mix karo.
4. Upar se black aur white sesame Seeds se garnish karke serve karo.
CHICKPEA CHINESE SALAD
Boiled Chickpeas 1 Cup
Chopped fennel 1 Cup
Thin Radish Slices 1/2 Cup
Chopped lettuce 1 Cup
Chinese all Spice 2 Tsp
Minced Garlic 2 Tsp
Grated Ginger 1 Tsp
Thinly sliced Red Onion 1/4 Cup
Rice wine Vinegar 2 Tbsp
Method of preparation Sesame oil 1 Tbsp
Brown Sugar 1 Tsp
1. Ek pan mein 1 tsp sesame oil garam Soya Sauce 1 Tbsp
karo aur thinly sliced red onion ko usmein Hot Sauce 1 Tsp
saute karo. Mint leaves Handful
2. Usmein 1 tsp garlic dalo aur 30 secs Salt To taste
tak pakao.
3. Ab Chinese all spice aur boiled chickpeas ko milao aur 2 min tak pakao.
4. Ek bowl mein hot sauce, brown sugar, sesame oil, rice wine vinegar, grated ginger
aur salt ko acchi tarah mix karke dressing taiyar karo.
5. Taiyar dressing mein chickpeas aur veggies ko acchi tarah mix karo aur serve karo.
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SOYA SESAME GREEN SALAD
Green Onion (Julienne 100 gm
Cutting)
Carrot (julienne cutting) 100 gm
Cucumber (julienne cutting) 100 gm
Green Tomato (julienne 100 gm
cutting)
Lettuce 1 Bunch
Sesame Seed (dry roasted) 25 gm
Soya Sauce 10 ml
Method of preparation Rice Vinegar 10 ml
Sesame Oil 10 ml
1. Ek bowl mein soya sauce, rice vinegar,
Pepper (Crushed) 10 gm
sesame oil, crushed pepper aur honey dalkar
achhi tarah fet kar soya dessing taiyar karo. Honey 10 ml
Salt To taste
2. Alag ek bowl mein sabhi julienne kata
hua vegitables ko ek sath milao.
3. Vegitables ke upar soya dressing aur roasted sesame dalkar achhi tarike se milakar
serving tray mein dalkar serve karo.
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DESSERTS
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BANANA FRITTERS
Ripe Banana (paka hua kela) 400 gm
slice kiya hua
Flour (Atta) 50 gm
Rice Flour (Chawal ka Atta) 100 gm
Sugar (Chini) 20 gm
Salt (Namak) 05 gm
Water (Pani) 80 ml
1. Batter banane ke liye ek bowl me flour, salt ,sugar and pani ko mix karen.
2. Sliced banana ko batter me dip karen.
3. Ek kadhai mein tel ko garam karke ,batter me dip kiye hue banana ko golden
brown hone tak fry kare.garama garam serve karen.
SESAME PUDDING
Sesame Seed (rost or mixer 100 gm
kiya hua
Corn Flour 25 gm
Dessicated Coconut 50 gm
Peanut (roasted and roughly 50 gm
chopped)
Coconut Milk 50 ml
Brown Sugar/Jaggery 50 gm
Vanilla Essence 02 Drops
Method of preparation Salt 01 Pinch
Water As reqd
1. Paani ko namak dalkar dheemi anch
par boil karo. Sesame seed aur peanut ko dalo aur 5 min tak ubalo.
2. Bown sugar, vanilla essence dalo aur ubalo.
3. Coconut milk aur corn flour ka gol daalkar high flame par 10 min tak pakao.
4. Pudding mein thickness aane par alag bartan mein utaro. Barik kata hua peanut aur
dessicated coconut se saja kar serve karo.
TOFFEE APPLE
Apple 4 Pcs
Maida 1 Cup
Oil For deep fry
Honey 2 Bade chammach
Sugar 2 Cup
Baking pdr ½ Chota chammach
Kala Til 1 Bada chammach
1. Do seb ko 8 mote mote slice mein katen aur bij nikale . Bache hue seb ko sautey stick
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par piro lein.
2. Maida ko 4 chamach tel aur ek chouthai barfila pani ke sath fent lein.
3. Do bare chammach honey dalke phir se fent lein.
4. Chini ko ek chouthai pani ke sath pakayen.
5. Ek kadai mein tel garam kar le, maida ke ghol mein baking powder dalkar mila len.
6. Sev ke slice ko is ghol mein dubakar fry karo, fry kiye hue slice par honey dale aur til
chhirakkar serve karen.
7. Chini ko ek tar ki chasni banne tak pakayen.
8. Tale hue sev ke slice par chasni dalkar surve karo.
STEAM GINGER PUDDING
Bread Crumb 50 gm
Chini 50 gm
Brown Sugar 75 gm
Butter 100 gm
Maida 200 gm
Ginger pdr 2 Tbsp
Egg 03 Nos
Dry Fruits 50 gm
Butter Paper 1 Nos
Method of preparation Baking Pdr ½ Tbsp
Vanila Essence 2 Drops
1. Ek steel ka bartan mein chini or Atta 100 gm
makhan dal kar ache tharah se milao. Ab ek Orange juice 25 ml
ek egg tod kar, dal kar milao, bread crumb,
ginger powder baking powder vanila essence dalo.
2. Ab adha dry fruits karmal sauce dal kar mix karo.
3. Ek aluminium ke bowl mein butter paper laga kar tayyar kiya hua mawa aur upar se
dry fruits sajakar steaming method se pakakar honey ke sath serve karo.
LEMON SOUFFLE
Egg (Anda) 4 Nos
Fresh Cream
250 ml
(Taja Malai)
Water 45 ml
Gelatine 15 gm
Lemon Rind (Nimbu ka
03 gm
Chilka)
Lemon Colour 01 gm
Method of preparation Lemon Essence 01 ml
Sugar (Chini) 200 gm
1. Ande ke safedi aur pile bhag ko alag Milk (Doodh) 100 ml
kar le. Pile bhag mein adha chini aur doodh
milake double boiler pe gadha hone tak paka len. Side mein thanda hone ke liye rakhen.
2. Gelatine mein 3 guna thanda pani dalkar side mein rakhen.
3. Ek saaf bowl mein cream ko electronic egg beater se beat kare. Usmein chini aur
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nimbu ka ras dale aur dubara gadha hone tak beat karen.
4. Dusare saaf bowl mein ande ki safedi ko electronic egg beater se beat kare. Puri
tarah se jhag aur tight hone tak beat karen.
5. Gelatine ko double boiler mein melt kare aur side mein thanda kar ke rakhen.
6. Saaf bowl mein ande ka pila, safedi cream, gelatine, nimbu ka ras, adha lemon rind,
lemon colour aur lemon essence milae. Cut and fold method mein milaen.
7. Serving bowl mein sajae. Lemon rind se garnish kare thanda thanda khane mein
serve karen.
MANGO MOUSSE
Mango Large 2 Nos
Lemon juice 1 Tsp
Icing Sugar ½ Cup
Gelatine powder 1 Tsp
Hot Water ¼ Cup
Thickened Cream 300 ml
1. Mango ko chhilka utar kar chop karo.
2. Mixi mein Lemon juice aur icing sugar dalkar blend karo.
3. Borosil ke bowl mein dalo.
4. Garam pani ke andar gelatine ko dalkar acchi tarah se milao aur mango ke mixture
mein dalo.
5. Wiping cream ko upar se lagakar freeze mein rakho aur thanda thanda serve karo.
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5. Coriander leaves ko finely chop karo.

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