TAMATAR KA KUT

NINGREDIENTS                                                                                        UNIT              RATE                    QTY                 COST

NO OF PAX: 4                                                             COOKING TIME: 20 MINS

INGREDIENT

Tomato                                          KG            1                                                          

Ginger paste                              G            50                                                          

Garlic paste                               G            50                                                          

Onion seeds                               G           10                                                           

Mustard seeds                          G           10                                                           

Coriander seeds                     G           10                                                           

Curry leaves                             G           15                                                           

Tamarind                                      G           50                                                           

Red chilli powder                   G       1 tbsp                                                      

Corainder powder                 G       2 tbsp                                                      

Turmeric powder                    G       1 tbsp                                                      

Egg                                                Pcs       2                                                             

Besan                                            G           50                                                           

Corainder fresh                     G           50                                                           

salt                                                G      To taste                                                  

oil                                                   ml        80                                                            

PROCEDURE

1.      Cut tomatoes into half.

2.      In  pot add mustard seeds, kalongi, coriander seeds and curry leaves in a oil

3.      Allow it to crackle

4.      Now add the tomatoes in another pot filled with little water, whole garma masalas and salt. Boil the tomatoes

5.      Mash the tomatoes into strainer .Collect the juice and allow it to simmer.

6.      Add powdered spices and salt.

7.      Thicken it with roasted besan.

8.      Add tamarind pulp to finish the gravy.

9.      Garnish with hard boiled egg cut into half

MIRCHI KA SALAN

                                                                                                     GARNISHING

                                                                                                    

NGREDIENTS               UNIT      RATE     QTYIN   COST

NO OF PAX: 4                                                                     COOKING TIME:25 MINS

INGREDIENT

Poppy seeds                                                                G       50                                                  

Peanuts                                                                        G      100                                               

Desicated coconut/ coconut powder       G        50                                                 

Achari Green Chillies                                           G      500                      

Onion                                                                             G       250                      

Jeera powder                                                                    1 tbsp                

Corainder powder                                                         1 tbsp                

Turmeric powder                                                            1 tbsp                

Ginger paste                                                              G        50                         

Garlic paste                                                              G        50                         

Curd                                                                              G       100                      

Salt                                                                                       To taste           

Oil                                                                                  ml      25                         

Tamarind pulp                                                           G        75                         

Onion seeds                                                               G        10                         

Mustard seeds                                                          G        10                         

Curry leaves                                                              G        10

PROCEDURE

1.      Deep Fry achari green chillies and keep aside

2.      Dry roast poppy seeds, peanuts and coconut powder individually. Blend them to fine paste

3.      In a pot add oil, add onion seeds, mustard seeds and curry leaves allow them to crackle

4.      Add chop onion and cook it nicely till it gets light brown color.

5.      Add ginger garlic paste and powdered spices

6.      Add water if required. Now add paste of peanuts, coconut and poppy seeds

7.      Cook it for while and now add whisked curd and tamarind pulp

8.      When gravy starts releasing oil from sides add fried green chillies and cook for 5 -10 mins

9.      Garnish with chop corainder

KACHE MURGH KI BIRYANI

KACHE MURGH KI BIRYANI

II

INGREDIENT

Jeera                                                      G                                   10                  

Green Cardomom                            G                                    10                  

Black Cardomom                            G                                    10                  

Cinnamon                                            G                                    10                  

Javithri                                                 G                                    10                  

Bay leaf                                                G                                    10                  

Chicken curry cut                          G                                    500               

Green Chillies                                  G                                    25                  

Ginger paste                                      G                                    15                  

Garlic paste                                      G                                    15                  

Red Chilli powder                                                                1 tbsp          

Corainder powder                                                               2 tbsp          

Rice                                                         G                                     500               

Curd                                                       G                                     150               

Corainder fresh                              G                                       50                  

Mint fresh                                           G                                        20                  

Butter                                                   G                                      100               

Garam masala powder                   G                                       50                  

Salt                                                         G                                    To taste    

Turmeric powder                                                                       1 tbsp          

Jeera powder                                                                               1 tbsp          

Onion                                                      G                                        500               

Kewra water                                       ml                                       10                  

Gulab Jal                                              Ml                                      10                  

Saffron                                                  G                                          2

PROCEDURE                                                                                     

1.      Cut onion into fine slices. Deep Fry to Golden Brown color.

2.      Chop mint and coriander

3.      Cut the whole chicken into 10-12 pcs.

4.      First marination: Marinate chicken with ginger garlic paste and salt. Keep it for 15-20 min

5.      Second marination:  Take lagan add chicken, curd, brown onion, chop mint and coriander, salt, red chilli powder, Turmeric, Corainder powder, Jeera powder and garam masala powder. Let it marinate for next 15 min.

6.      Boil rice 60% only with whole garam masala, little oil and salt.

7.      Soak the saffron in warm milk to release color.

8.      Assembling: When rice is boiled add into lagan covering the chicken marination. Spread evenly rice to all sides

9.      Spread remaining brown onion, chop coriander, chop mint, kewra water, gulab jal and saffron milk

10. Add butter cubes or ghee so as incorporate fat to make it more moist.

11. Give it a dum by covering lagan with lid and sealing the sides with kneaded dough for 15 mins on high flame and 10 mins  on sim flame.

12. Garnish with hard boiled egg