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.

DALCHA GOSHT

                                                                      COST

Jeera                                       G                                            10                                    

Green Cardomom             G                                            10                                    

Black Cardomom              G                                            10                                    

Cinnamon                              G                                            10                                    

Javithri                                   G                                            10                                    

Bay leaf                                  G                                            3                                     

Mutton boneless              G                                            500                                 

Green Chillies                    G                                            25                                    

Ginger paste                        G                                            15                                    

Garlic paste                        G                                            15                                    

Red Chilli powder                                                          1 tbsp                            

Corainder powder                                                         2 tbsp                            

Turmeric powder                                                            1 tbsp                            

Jeera Powder                                                                   1 tbsp                            

Chana Dal                            G                                            100                                 

Curd                                        Ml                                         50                                    

Salt                                                                                        To taste                       

Corainder fresh                                                             For garnishng          

 Nutmeg                                    Pcs                                       1                                        

Onion                                     G                                            500                                 

Procedure:

1.    Cut mutton into boneless. Boil chana dal  and blend to puree

2.    Make ginger and garlic paste.

3.    In a pot add whole garam masalas, Sliced Onion and lamb. Allow the lamb to caramelize with onion.

4.    Add  ginger and garlic paste and little water.

5.    Keep it for boiling. Put the vessel on dum for tenderinzing meat.

6.    Cook mutton for at least 45 min.

7.    When mutton is cooked at yoghurt and stir for well

8.    Now add chana dall puree

9.    Finish dish with tempering of chop garlic, coriander seeds and whole red chillies

                                                                                                     GARNISHING

                                                                                                    

DOUBLE KA MEETHA

No of pax: 4                                                                          Preparation Time: 20 min

INGREDIENTS                                                                                        UNIT              RATE                    QTY                 COST

Bread                                  pkt                                   1               

Sugar                                  G                                       500         

Oil                                         G                                       200         

Almonds                             G                                       50            

Cashewnuts                     ml                                     50            

Milk                                       lit                                     1               

Lemon                                   pcs                                  1               

Cardomom                         G                                       10            

Saffron                              G                                       2

PROCEDURE:                                                        

1.    Cut the bread into large cubes and deep fry till golden brown color.

2.    After frying put it on tissue paper so that to remove excess fat.

3.    Make a single thread sugar syrup by adding lemon and crushed cardamom

4.    Add saffron for coloring the syrup

5.    In heavy bottomed vessels start reducing milk on sim flame and stirring continuously.

6.    When reduced add sugar and allow to dissolve

7.    In separate pan mix fried bread cubes, sugar syrup and rabri (reduced milk).

8.    Allow the bread to soak sugar syrup and rabri

9.    Garnish with chop almonds and cashewnuts, tossed in ghee

                                                                                                     GARNISHING