CHAMAN

CHAMAN                                Number of portions- 4

Sno            Ingredients                 Quantity

1                    Paneer                        500gms

2                    Mustard oil                50 ml

3                    Ginger pwd                ½ tsp

4                    Fennel pwd                1 ½ tsp

5                    Turmeric pwd                        ½ tsp

6                    Degi mirch pwd         ½ tsp s

7                    Cumin pwd                 1 tsp

8                    Bay leaf                       1

9                    Black cardamom        1

10                Green cardamom       1

11                Cloves                                     2

12                Milk                             150 ml

13                Water                                     350 ml

14                Salt to taste

Methods

1        cut paneer in to 1.5 inch square and 5 mm thick.

2        Deep fry panner and put a side.

3        Heat oil in a kadhai, add the whole garam masala and let it crackle.

4        Add water and the powdered masala and simmer for 5 minutes

5        Add paneer and cook for another 5 minutes

6        Add milk and simmer till gravy is thickened.

7        Adjust seasoning

8        Serve hot garnished with chopped coriander, cardamom pwd.

Recipe Gulaoti Kebab

GULAOTI KEBAB                     number of portions- 4

Sno                  Ingredients                 Quantity

1                      Mince meat                500 gms

2                      kebab chini                ½ tsp

3                      salt                              ½ tsp

4                      raw papaya pst          5gms

5                      garam masala             ½ tsp

6                      ginger garlic pst         1 tsp

7                      saffron                                    1 gms

8                      browned onions        1 tsp

9                      coriander leaves        1 tsp

10                    besan                          1tsp

11                    gulab jal                      1 tsp

12                    desi ghee                    1 tsp

Ghee to fry

METHODS

1        In a bowl mix all the ingredients.

2        make small balls and flatten a bit

1        shallow fry in desi ghee

2        serve hot        

Recipe Mutton Biryani

MUTTON BIRYANI                  number of portions- 4

Sno                  Ingredients                 Quantity

1                      Mutton                       1 kg

2                      garam masala             15 gms

3                      ginger garlic paste     30 gms

4                      raw papaya paste      45 gms

5                      curd                            100 ml

6                      lemon juice                10 ml

7                      red chili pwd              1 tbsp

8                      salt                              1 tbsp

Ingredient II set

Sno                  Ingredients                 Quantity

1                      basmati rice               ½ kg

2                      star anise                    1

3                      cloves                          4-5

4                      cinnamon stick          2 inch pc

5                      green cardamom       5-6

6                      black pepper              ½ tsp

7                      black cardamom        2

8                      bayleaf                        2

9                      shahi jeera                  5 gms

10                    saunf                           5gms

11                    jaiphal                         ¼

12                    javitri                          1

13                    salt to taste

III Set of ingredients

14                    saffron                                    ½ gms

15                    milk                             20 ml

16                    ghee                            30ml

17                    rose water                  few drops

18                    kewra essence            few drops

19                    browned onion          for garnishing

20                    chopped tomatoes    75 gms

21                    mint leaves                 few

22                    coriander leaves        few

23                    onions                         50 gms

24                    tomatoes                    50 gms

25                    cumin pwd                 5gms

26                    coriander pwd           5gms

27                    red chili pwd              3gms

Methods

1.      cut mutton in to pieces of around 1.5-2 inch thickness

2.      using the other ingredients from 1 set of ingredients make a marinate and marinate mutton for around 2 hrs.

3.      soak rice for around 15-20 minutes, par boil rice using the second set of ingredients, make sure the rice is only par cooked.

4.      Heat ghee in deg and fry sliced onions, greeng chillies. Fry till lightly browned.

5.      Add marinated mutton and fry for around 10 minutes.

6.      Add coriander powder, red chili powder, cumin seed powder.

7.      Add sufficient water to cover the meat and simmer till the meat is tender and cooked.

8.      Add tomatoes, coriander leaves and mint leaves

9.      Cook till most of the water is evaporated and fat leaves the masala

10.  Heat milk add saffron, kewra essence, rose water and keep aside.

11.   Coat the base of pot with melted desi ghee, layer a portion of rice , sprinkle milk , sprinkle some browned onion, remove the process till whole meat is being used the last layer should be of rice ony

12.  Cover the pot with a tight lid and cook over a low flame for around 30 minutes, remove from fire let it remain as it is for around another 1o minutes.

13.  Serve hot garnihsed with fried onions

14.  Best served with raita.

PANEER PASANDA

PANEER PASANDA                            Number of portions- 4

Sno            Ingredients                 Quantity

1                    Paneer                                    250 gms

2                    Cashewnuts                10gms

3                    Raisins                         10gms

4                    Green chutney           for stuffing

5                    Maida                                     100 gms

6                    onions                         90 gms

7                    Ginger                         5 gms

8                    Garlic                          5 gms

9                    Cloves                                     4

10                Bay leaf                       2

11                Green cardamom       5

12                Cinnamon                   2 inch stick

13                Red chili pwd             1 tbsp

14                Coriander pwd           1 tbsp

15                Turmeric pwd                       ½  tsp

16                Cream                                     60ml

17                Tomato puree            60 ml

18                Oil                               to fry

19                Salt to taste

20                Coriander leaves        for garnishing

Methods

1. 1        take around 200gms of paneer and cut in to even pieces, thickness should not be more than 4mm.
2. 2        chop the cashewnuts, grate the rest of paneer and mix with the chutney.
3. 1        Sandwich the above masala along with 2 pieces of raisins in two paneer pieces.
4. 2        Make a smooth batter of maida and dip the sandwiched pieces of paneer in it, fry till golden brown.
5. 3        Chop onions, boil in little water and grind it to a paste.
6. 4        Make paste of ginger and garlic.
7. 5        Heat oil in a pan, add the whole masalas let it crackle.
8. 6        Add ginger garlic paste, fry for 2 minutes.
9. 7        Add onion paste continue cooking, add powdered masalas, continue cooking when the onion becomes fragrant, add tomato puree. Fry till the oil leaves the masala.
10. 8        Add small of amount of water mix, add paneer pieces.
11. 9        Mix in the cream and adjust seasoning, serve hot garnished with juliennes of ginger and chopped coriander leaves. 

DAL AWADHI

DAL AWADHI              Number of portions- 4

Sno            Ingredients                 Quantity

1                    Moon dal                    150 gms

2                    Onions                        50 gms

3                    Ginger             paste               1 tsp

4                    Green chilies              3-4

5                    Turmeric pwd                        ¼ tsp

6                    Cumin pwd                 ¼ tsp

7                    Red chili pwd                         ½ tsp

8                    Garam masala            a pinch

9                    Tomato puree            30 ml
10                Salt to taste

11                Ghee                           20 gms
12              Cream                         60ml

13                Mint leaves/ coriander leaves/ chopped onions/ lemon for garnishing

Methods

1        lightly roast dal, with four times water boil dal along with salt, ginger, chopped chlies and onions.

2        when tender lightly mash dal.

3        Heat ghee in a pan add tomato puree, add all the masalas

4        Add dal and cream, mix well, adjust seasoning.

5        Serve garnished with fried mint leaves, freshly chopped coriander leaves, finely chopped onions and a dash of lemon.

Recipe Lachha Paratha

LACHHA PARATHA                             Number of portions- 4

Sno            Ingredients                 Quantity

1              Flour                          400 gms

2              Oil                               to fry

3              Salt                              to taste

Methods

1. 1        sieve flour along with salt.
2. 2        Leaving a small amount of flour for dusting, knead the flour with sufficient amount of water, the dough should be smooth but not too soft.
3. 1        Cut the dough in eight equal pieces.
4. 2        Roll a piece and smear the surface with oil, using knife cut it in to circular strips, moving from centre to the outer.
5. 3        Roll the strips and then roll it in to a shape of paratha.
6. 4        Shallow fry in hot oil
7. 5        Serve hot.

Recipe Shahi Tukda

SHAHI TUKDA                         Number of portions- 4

      Ingredients                 Quantity

1                    Bread slices                 8

2                    Deshi ghee                  to fry

3                    Pistachio                     5 gms

4                    Almonds                     5 gms

5                    Saffron                        ½ gms

6                    Varq                            4 pcs

7                    Rabri                           400 ml

Methods

1        Cut the bread slices in to diagonal or any other fancy shapes.

2        Deep fry slices in desi ghee till golden.

3        Blanch, peel and chop nuts.

4        Arrange a layer of bread on a plate, sprinkle a small amount of chopped nuts and saffron.

5        Pour a small amount of rabri.

6        Place another layer of bread and repeat the process.

7        Place a piece of varq for garnish and serve chilled.