Recipe Sarson ka Saag

Sno                  Ingredients                 Quantity

1                      sarson                          1 kg

2                      palak                           500 gms

3                      ginger                          15 gms

4                      onions                         50 gms

5                      green chilies               3 no

6                      garlic                           5 flakes

7                      red chili pwd              1 tsp

8                      coriander pwd           1 tsp

9                      makki ka atta             25 gms

10                    desi ghee                    100 gms

11                    garam masala             to sprinkle as garnish

12                    ginger juliennes         for garnish

Methods

1.      Remove stems and cut leaves roughly.

2.      Wash three times and ensure no dirt remains on to leaves.

3.      Boil leaves along with a small quantity of water and salt. Also add finely chopped ginger.

4.      Once the saag is boiled add makki ka atta and blend in well, continue cooking on slow fire for around 10-20 minutes, during the cooking mash the saag so as to improve the texture of it.

5.      Finely chop onions, garlic and green chillies.

6.      Heat desi ghee in a kadhai add chopped onions, garlic and green chillies.

7.      Sauté till golden add powdered masalas.

8.      Add the boiled saag and mix in well.

9.      Check seasoning

10.  Serve garnished with a dumpling of white butter, sprinkle of garam masala and juliennes of ginger 

Recipe Makki Ki Roti

Sno            Ingredients                 Quantity

1                    Makki ka atta                         200 gms

2                    Mooli                          50 gms

3                    Salt to taste

4                    Warm water to knead

5                    Oil to fry

6                    Butter to be served as accompaniment.

Methods

1.      Grate mooli and mix with sieved flour, add salt.

2.     Using warm water knead dough, as soon as the dough becomes pliable roll in to a thick pancake.

3.      Immediately cook over hot tawa using oil, on a slow fire.

4.      Serve hot topped with butter.

BUTTER CHICKEN

BUTTER CHICKEN ( Makhani chuzey)                 Number of portions- 4

Sno            Ingredients                 Quantity

1.                  Spring chicken           800 gms

For marinating

2.                  curd                            100 ml

3.                  turmeric pwd              ½ tsp

4.                  Garam masala            ½ tsp

5.                  Ginger paste               1 tsp

6.                  Garlic paste                1 tsp

7.                  Lemon juice                5 ml

For gravy

8.                  Butter                          80 gms

9.                  Tomato puree            200 ml

10.              Ginger paste               1 tsp

11.              Garlic paste                1 tsp

12.              Green chilies              4 nos

13.              Green cardamom       4 nos

14.              Black cardamom        1 nos

15.              Cinnamon stick          2 inch long

16.              Cumin seeds               1 teaspoon

17.              Red chilli pwd            ½ tsp

18.              Cloves                           2

19.              Salt to taste

20.              Kasoori methi            1 tsp

21.              Cream                         50 ml

22.              Chopped coriander and juliennes of ginger for garnishing.

Methods

1        Clean the whole chicken.

2        In a bowl add all ingredients of marinate and keep it in a fridge overnight.

3        In a moderately hot oven or tandoor, roast the chicken for 15 – 20 minutes.

4        Remove and cut in to pieces as for curry.

5        Finely chop green chilies.

6        Heat butter in kadhai add whole masalas and let it crackle, beginning with cumin.

7        Add ginger garlic paste and bhuno till golden.

8        Add tomato puree and cook till butter leaves the masala, add powdered masalas, continue cooking.

9        Add chicken pieces and continue cooking for not more than 5 minutes.

10    Adjust seasoning

11    Lightly beat cream to improve texture and pour over chicken.

12    Sprinkle crushed kasoori methi and juliennes of ginger

13    Serve hot 

GAJAR KA HALWA

GAJAR KA HALWA                             Number of portions- 6

Sno            Ingredients                 Quantity

1                    Carrots                        1 kg

2                    Milk                             1 lt

3                    Ghee                           100 gms         

4                    Sugar                          100 gms

5                    Khoya                         75 gms

6                    Kaju                            15 gms

7                    Badam                        15 gms

8                    Kishmish                     15 gms

Methods

1. 1        Peel, wash and grate carrots
2. 2         In a kadhai add milk and grated carrots and cook till the milk is almost evaporated.
3. 3        Add desi ghee, kaju and kishmish and sugar and continue cooking for another 20 minutes on a slow fire.
4. 4        Blanch almonds, peel them and finely slice them.
5. 5        Add almonds in to halwa.
6. 6        Grate khoya mix half in halwa.
7. 7        Serve halwa garnished with almonds and grated khoya 

PATTARANI MACHI

PATTARANI MACHI                        Number of portions- 4

Sno                  Ingredients                 Quantity

1                      flat fish                       1 kg

2                      lemon juice                10ml

3                      salt                              for rubbing

4                      coconut                      one

5                      mint leaves                 100 gms

6                      coriander leaves        100 gms

7                      green chilies               15 gms

8                      cumin seed pwd        1 tsp

9                      black salt                    ½ tsp

10                    lemon juice                10ml

11                    salt to taste

12                    sugar                           1 tsp

13                    banana leaves              2 nos

Methods

1. 1        flay fish and make fillets of fish, cut fillets in to pieces of around 2 inch x 1.5 inches.
2. 2        rub salt and apply lemon juice and leave at a side for around 30 min.
3. 1        make a paste of coconut, mint leaves, coriander leaves, green chillies add cumin seed pwd, black salt pwd, lemon juice, salt and sugar.
4. 2        Coat fish pieces with the above mixture.
5. 3        Wash and clean the banana leaves, cut them in to even size pieces so that it wrap fish pieces.
6. 4        Wrap fish pieces in banana leaves ensuring coated with paste from all sides.
7. 5        Steam fish for around 10 minutes maximum
8. 6        Unwrap fish and serve hot

PARSEE BROWN RICE

PARSEE BROWN RICE                        Number of portions- 4

Sno                  Ingredients                 Quantity

1                      basmati rice              500 gms

2                      cinnamon stick          1inch piece

3                      green cardamom       4no

4                      cloves                          4no

5                      pepper corns              10

6                      bay leaf                       1 no

7                      onions                         60 gms

8                      deshi ghee                  30 gms

9                      sugar                           30 gms

10                    salt to taste

Methods

1. 1        pick wash and soak rice for around 30 minutes
2. 2        finely slice onions
3. 1        heat ghee in a pot, add whole masalas, add sliced onions, cook till they are browned.
4. 2        Add sugar and cook till it caramelizes and take golden color.
5. 3        Add rice and cook for 2 minutes
6. 4        Add sufficient water mix and cook on a slow flame till the water is absorbed and rice is cooked.
7. 5        Serve hot garnished with fried onion slices.
8.  

RECIPE VEGETABLE DHANSAK

VEGETABLE DHANSAK                 Number of portions- 4

·         Sno                  Ingredients                 Quantity

1                      Arhar Dal                    150gms

2                      Chana Dal                   50gms

3                      Moong Dal                 50 gms

4                      Masoor Dal                 50 gms

 5                     Pumpkin                     60 gms

 6                     Brinjal                                     60 gms

7                      Potatoes                     120 gms

8                      Onions                        250 gms

9                      Tomatoes                   250 gms

            10                    Ginger Garlic Paste    1 Tbsp

            11                    Oil                               60 ml

            12                    lemons                        2 no

            13                    fenugreek leaves       3 tsp

                        Salt to taste

Dhansak Masala

            14                    Methi Dana                1 tsp

            15                    Dhania whole                         1 tbsp

            16                    Cumin                                     1 tbsp

            17                    Cinnamon Stick         1 inch

            18                    Pepper Corns                         6-8

            19                    Bayleaf                        3 small

            20                    Cloves                                     10

            21                    Nutmeg                      ¼ tsp pwd

            22                    Mace                           ¼ tsp

            23                    Laal Mirch whole       6

            24                    Mustard seeds           ½ tsp                          

Methods

1)      Pcik wash and soak dals for around 15 minutes.

2)      Cut vegetables in small dices around ½ inch thick

3)      Slice onions and dice tomatoes.

4)      Roast all masala for dhansak masala and grind them to a powder.

5)      Heat oil in a pot add ginger garlic paste, add sliced onions and sauté for around 10 minutes till onions are light golden, add tomatoes and diced vegetables, cook for another 10 minutes.

6)      Add soaked dal and 4 times water and boil along with salt.

7)      When dal is tender add fenugreek leaves and lemon juice.

8)      Add dhansak masala and simmer dal for another 5 minutes.

9)      Serve hot garnished with chopped coriander.

(although dhansak is a non vegetarian dish which include lamb or mutton pieces along with vegetables and dal) 

RAVO

RAVO                    Number of portions- 4

·         Sno                  Ingredients                 Quantity

1                      Butter                          100 gms

2                      suji                              100gms

3                      sugar                           60 gms

4                      Milk                             1 lt

5                      Cream                         125ml

6                      rose water                  few drops

7                      Cardamom & Nutmeg pwd ½ tsp

8                      almonds                      20 gms

9                      cashew nuts               20gms

10                    Raisins                         20gms

Methods

1)      Melt butter in a kadhai

2)      Roast suji till it absorbs all the butter and the color turns to be ivory or pale cream.

3)      Add milk and cook on a slow fire till it thickens and has a smooth consistency.

4)      Add cardamom pwd, nutmeg powder and sugar and mix it well

5)      Add sliced blanched almonds, soaked raisins and cashew nuts

6)      Add cream and rose water & serve