LAAL MAAS

Lamb Boneless    G     500                                                     

Onion                       G     250                                                    

Ginger Paste        G     25                                                        

Garlic Paste        G     25                                                        

Degi Mirch             2 tbsp                                                        

Corainder powder    1 tbsp                                                 

Green Cardomom    G 15                                                       

Black Cardomom    G  10                                                      

Zeera                             G  10                                                     

Bay leaf                PCS      2-3                                                  

Curd                        G       100                                                   

Oil                            ml     100

PROCEDURE                                             

1.     Slice onion finely.

2.     In separate pot take oil, add green cardomon, bay leaf, black cardamom and cumin

3.     Add sliced onion sauté for while. Add lamb, pot roast the ingredients nicely till the onion are dissolved into gravy. LAMB SHOULD BE ROASTED

4.     Add ginger garlic paste. Add Degi Mirch, coriander powder  and salt.

5.     Add water into pot so that lamb is cooked nicely AND COOK LAMB WITH DUM COOKING (STEAM) OR IN PRESSURE COOKER

6.     Once lamb is cooked add curd to the gravy and mix it nicely

7.  GARNISH WITH JULIENNE OF GINGER

QUBANI KA MEETHA

Apricot       G        500               

Sugar           G       100               

Almonds     G        25                  

Cashewnuts  G   25

PROCEDURE    

                                                         

1.      Deseed apricot and cut into pieces

2.      Cook apricot into sugar syrup and water till it gets mushy.

3.      Serve it with cream and garnish with slivered almonds and cashewnut

4.       Note: Can be served with vanilla ice cream

                          

                                                                           GARNISHING

BAGHARA BAIGAN

Onion                 G       300                                                                                                      

Ginger paste  G        15                                                                                                         

Garlic paste   G       15                                                                                                         

Tamarind           G        80                                                                                                         

small brinjal G       250                                                                                                      

Kalongi             G         5                                                                                                            

Mustard Seeds       G        5                                                                                                            

Turmeric powder    1 tbsp                                                                                                 

Red chilli powder   1 tbsp                                                                                                 

Coriander powder  2 tbsp                                                                                                 

Coconut powder     G       70                                                                                                         

Sesame seeds             G       50                                                                                                         

Peanuts                       G      100                                                                                                      

Curd                             G        50                                                                                                         

Coriander fresh    G        50                                                                                                         

Salt                                To taste                                                                                           

Oil                                  ml     100                                                                                                         

Curry leaves            G        10                                                                                                         

Whole red chillies G          5

procedure              

1.      Chop onions. Make paste of ginger and garlic

2.      Dry Roast coconut, sesame seeds and peanuts separately. Remove the skin of peanuts and make fine paste of all ingredients

3.      Take a vessel add oil, add kalongi, mustard seeds, whole red chillies and curry leaves

4.      Add chop onion and cook till golden brown color

5.      Add ginger garlic paste and powdered spice.

6.      Add paste of coconut, peanuts and sesame seeds and then add little water. Allow to boil. Whisk curd in separate bowl and into gravy. Make sure while adding curd remove the vessel from flame. So that the curd should not split.

7.      In a bowl mix all powdered spices along with salt and stuffed this masala into brinjal by cutting criss cross marks at the bottom

8.      Pan fry those brinjal and when cooked put it into gravy

9.      Finish the dish by adding little tamarind pulp.

Garnish the dish with chop coriander

QUBOOLI BIRYANI

Onion                                        G                        500                                                             

Ginger paste                          G                        50                                                                

Garlic paste                           G                       50                                                                

Rice                                            G                        300                                                             

Chana dal                                G                       100                                                             

Curd                                          G                       15                                                                

Corainder Fresh                  G                       15                                                                

Green chillies                       G                       30                                                                

Mint  Fresh                                                                                                                            

Salt                                            G                       To taste                                                    

Oil                                              ml                     80                                                                

Red Chilli powder                                         1 Tbsp

                                                             

Turmeric powder                                            1 tsp                                                         

Corainder powder                                        2 tbsp                                                        

Jeera powder                                                   1 tbsp                                                        

Garam masala powder                                  2 tsp                                                           

Whole garam masala        G                         40

PROCEDURE

1.     Boil the chana dal till gets cook

2.     Deep fry onion till it gets golden brown color. KEEP ASIDE

3.     In separate vessel take oil, add brown onion, ginger garlic paste, powdered spices and then add BOILED chana dal

4.     Cook it for sometime and then add curd into mixture

5.     Whisking it nicely.

6.     Boil the rice 80% along with whole garam masala, salt and oil.

7.     Now  take separated handi arrange alternate layer of rice and chana dal mixture, sprinkling chop mint and CHOP FRESH coriander, brown onion after each layer.

Put it on dum for 15 min on medium flame AND SERVE

PANEER DO PYAZA

INGREDIENTS                                           UNIT     RATE         QTYOST

Paneer                                G                   250                                                                 

Corainder Fresh           G                   25                                                                    

Tomato                                G                   150                                                                 

Green Chillies                G                   50                                                                    

Onion                                   G                   500                                                                 

Red Chilli powder                             1 Tbsp                                                            

Corainder powder                            2 tbsp                                                            

Turmeric powder                               1 tbsp                                                            

Ginger paste                   G                   50                                                                    

Garlic paste                   G                   50                                                                    

Salt                                                          To taste                                                       

Oil                                        ml                 80                                                                    

Bay leaf                            G                   10                                                                    

Cinamon                            G                   10                                                                    

Javitri                                G                   10                                                                    

Black cardamom          G                   10                                                                    

Green cardamom          G                   10                                                                    

Jeera                                   G                   10

PROCEDURE                

1.    Cut the 3-4 onions into quarter separate each layer. Toss it in little oil.

2.    Chop remaining onions and make ginger and garlic paste

3.    Cut the panner into dices.

4.    Take a pot add oil, add Whole garam masala and then add chop onion. Cook onion till it turns into golden brown color

5.    Add ginger and garlic paste.

6.    Now add powdered spices roast for while.

7.    Add chop tomatoes. Cook it for around 10 -15 min on medium flame.

8.    Add salt to taste

9.    Add paneer dices and onion quarters in the gravy AND Garnish with chop coriander.