ANKIT MATHUR
Wednesday, 6 September 2017
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 wellGAJJAR 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
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