Wednesday 6 September 2017

RICE KHEER


Rice 250g                                                                
Milk 100g                                                                
Sugar 100g                                                            
Almonds 20g                                                         
Raisin 10g                                                                
Cashewnut 10g

PROCEDURE
                                                                     
1.    Soak Rice in water
2.    Boil Rice 70%
3.    Boil Milk.
4.    Add Boiled rice into milk and cook.
Add sugar and cook till rice is fully cooked. Add chop dry fruits and serve  hot or cold

LACCHA PARATHA

Atta 200 ML                                                                                                                        
Oil 60ML
Water120ML

PROCEDURE
                
1.    Take atta, make well in the centre add little salt and knead a dough.
2.    Allow to rest.
3.    Roll the dough with rolling pin into flat disc
4.    Apply oil on the disc and fold it like paper fan
5.    Again roll the strip into circular motion to form pedha
6.    Roll it again with rolling pin and cook it on griddle with little fat.

7.    Crush the cooked Paratha with hand so as to form laccha (layers).

TAWA NAAN

Refined flour  250 G                                                                                            
Milk 90 ML                                                                                                
Sugar 10 G                                                                                                
Cooking Soda  3 G                                                                                                   
Baking Powder  3 G                                                                                                   
Salt    Pinch

PROCEDURE
                                   
1.    Mix  all above mentioned ingredient in bowl.
2.    Rest the dough
3.    Small balls and flatten it with finger and palm
4.    Apply little water on one side of disc.
5.    Place the disc on tawa, the wet side down on tawa. 
6.    Lift and tilt tawa on flame and cook.

BAIGAN KA BHARTA

                                    COST

Onion  300G                 
Tomato 200G              
Oil 50ML                        
Red chilli powder 1 tbsp                                                                                             
Turmeric powder 2 tsp 
Corainder powder 1 tbsp                                                                                            
Ginger paste 25G      
Garlic paste 25G      
Aubergine 500G         
Fresh Corainder 15G    

PROCEDURE

1.    Chop onions and chop Tomatoes
2.    Roast aubergine on charcoal.
3.    In a pot add oil, add onions and cook till it gets golden brown color.
4.    Add ginger and garlic paste.
5.    Add powdered spices
6.    Add chop tomatoes and cook till gravy leaves oil from sides.
Now add roasted aubergine and cook well

GAJJAR KA HALWA


Grated carrots 500G                                                                                                   
Sugar 150G             
Milk 1 lit                   
Khoya (optional) 70G
Ghee 100G               
Almonds 25G          
Raisin 25G

PROCEDURE
                               
1.    Heat ghee in a handi, add grated carrots and cook for while.
2.    Now add 500 ml of milk and allow carrot to cook in milk
3.    When carrot absorbs all the milk, Add another 500 ml of milk.
4.    Add sugar at this stage.
5.    When milk and sugar are nicely mix in the carrot, add khoya
6.    Finsih the dish by adding slivered almonds and raisin.

No                           GARNISHING

RASEELE RAJMA

                                  COST

Onion 300g                
Tomato 300g            
Oil 80 ml                     
Red chilli powder    1 tbsp                                                                        
Turmeric powder 2 tsp                                                                              
Corainder powder  2 tbsp                                                                        
Ginger paste 25g    
Garlic paste 25g    
Rajma 150g                
Jeera powder 2 tsp                                                                                      
Garam Masala 2 tsp                                                                                     
Bay leaf 10g              
Cloves 10g                
Black cardamom 10g                                                                                  
Green cardamom 10g                                                                                  
Cumin seeds 10g     

PROCEDURE
1.    Soak rajma overnight. Boil rajma along with salt.
2.    Chop onions and chop Tomatoes
3.    In a pot add oil, add whole garam masala and allow to crackle
4.     Add onions and cook till it gets golden brown color.
5.    Add ginger and garlic paste.
6.    Add powdered spices
7.    Add chop tomatoes and cook till gravy leaves oil from sides.
8.    Add boiled rajma along with liquid and cook for while

9.    Garnish with chop coriander.

BUTTER CHICKEN

Jeera 10G                   
Green Cardomom 10G 
Black Cardomom 10G 
Cinnamon 10G          
Javithri 10G               
Bay leaf 10G             
Tomatoes 500G       
Green Chillies 25G      
Ginger paste15G    
Garlic paste15G     
Red Chilli powder 1 tbsp                                                                                             
Corainder powder 2 tbsp                                                                                            
Kasoori methi 1 tbsp    
Sugar/Honey As reqd
Cream 50G                 
Khoya 20G                  
Butter 50G                
Cashewnuts 50G    
Magaz  50G                 
Salt To taste            
Chicken Boneless 250G                                                                                              
Besan100G                
Mustard Oil 50G    
Curd 50G

PROCEDURE
1.    Cut tomatoes in Half. Make ginger and garlic paste. Paste of cashewnuts and Magaz.
2.    Marinate chicken with curd, powdered spices, ginger garlic paste, besan, mustard oil and salt.
3.    Arrange the chicken on skewers and broil in tandoor. When cooked keep it aside.
4.    In a pot add whole garam masalas, tomatoes, green chillies, ginger and garlic paste and little water.
5.    Keep it for boiling. Cook till tomatoes gets mushy
6.    Remove the whole spices and blend the entire mixture into fine puree
7.    Strain puree in order to remove skin and seeds.
8.    Blend again the skin and seeds residue. Mix with strain puree.
9.    Cook blended puree till it gets reduced.
10.Add powdered spices, paste of cashewnuts and Magaz for thickening and salt.
11. Add kasoori Methi, sugar/honey in order to balance the sourness. Finish the gravy by adding butter and cream.
12.  Add Tandoori  chicken into the gravy