KHORMA GRAVY

Onion                                    1KG     

Ginger paste                    50 G    

Garlic paste                     50 G    

Bay leaf                               8 G

Peppercorn                      10 ML 

Clove                                    10 G    

Black cardamom           10 G    

Green cardamom           10 G    

Red chilli powder        1 tbsp

Corainder powder      2 tbsp

Turmeric powder          1 tbsp

Cashewnut                       50 G    

Magaz                                    50 G    

Curd                                      30 G    

Corainder fresh           50 G    

Cream                                   50 G    

Salt                                        To taste                                                                                                                              

Oil                                           80 ML

PROCEDURE            

1.      Divide onions equally. Chop half quantity of onions and other half cut into slices.

2.      Deep fry the onion slices till golden brown and blend them into fine paste

3.      Boil the cashewnuts and Magaz and blend them well

4.      Make ginger and garlic paste.

5.      In a pot add oil and whole garam masalas allow to crackle

6.      Add chop onion and cook till it gets to golden brown color.

7.      Add ginger garlic paste and sauté it for while.

8.      Add powdered spices and cook well. Now add cashewnut and Magaz paste and cook.

9.      Remove the pot from flame and add curd, whisking the gravy nicely so that curd should not split. 

10. Add salt and brown onion paste, cook well.

Finish the gravy with cream and chop coriander.

HARYALI GRAVY

Spinach           1 KG                                                                           

Corainder Fresh 250 G                                                             

Mint                       100 G                                                                    

Green Chillies       50 G                                                               

Onion                    500 G                                                                   

Red Chilli powder 1 Tbsp                                                         

Corainder powder 2 tbsp                                                        

Turmeric powder 1 tbsp                                                           

Ginger paste             50 G                                                              

Garlic paste              50 G                                                             

Cream                        50 G                                                                  

Salt                        To taste                                                             

Oil                              80 ML

PROCEDURE                                                             

1.      Cut the onions into quarter. Boil in water and Blend.

2.      Make ginger and garlic paste

3.      Blanch spinach, coriander, mint and green chillies and blend them into fine puree

4.      Take a pot add oil, add onion paste. Cook till onion paste leaves oil from sides

5.      Add ginger and garlic paste.

6.      Now add powdered spices roast for while.

7.      Add green paste of spinach. Cook it for around 10 -15 min on medium flame.

8.      Add salt to taste 

9.      Finish the gravy by adding cream.

MAKHNI GRAVY

Jeera                              5 g                                                                     

Green Cardomom  10 g                                                             

Black Cardomom   10 g                                                                 

Cinnamon                  10 g                                                                    

Javithri                      10 g                                                                     

Bay leaf                       5 g                                                                      

Tomatoes               500 g                                                                    

Green Chillies        25 g                                                                   

Ginger paste          25 g                                                                     

Garlic paste          15 g                                                                      

Red Chilli powder 1 tbsp                                                         

Corainder powder 2 tbsp                                                        

Kasoori methi      1 tbsp                                                               

Sugar/Honey      As required                                                 

Cream                       50 ml                                                                       

Khoya                       20 g                                                                        

Butter                      20 g                                                                       

Cashewnuts           30 g                                                                     

Magaz                      30 g                                                                         

Salt                       To taste

PROCEDURE     

                                                                                

1.      Cut tomatoes in Half.

2.      Make ginger and garlic paste. Paste of cashewnuts and Magaz.

3.      In a pot add whole garam masalas, tomatoes, green chillies, ginger and garlic paste and little water.

4.      Keep it for boiling. Cook till tomatoes gets mushy

5.      Remove the whole spices and blend the entire mixture into fine puree

6.      Strain puree in order to remove skin and seeds.

7.      Blend again the skin and seeds residue. Mix with strain puree.

8.      Cook blended puree till it gets reduced. 

9.      Add powdered spices, paste of cashewnuts and Magaz for thickening and salt. 

10. Add kasoori Methi, sugar/honey in order to balance the sourness. Finish the gravy by adding butter and cream.

PINDI CHOLE

Onion                              200 G                                                                                                

Ginger paste                25 G

Garlic paste                 25 G

Anardana powder      2 tsp                                                                                              

Amchur Powder          2 tsp                                                                                              

Tea bags                         3  G  

Kabuli Chana                100                                                                                                

Chole Masala              1 tbsp                                                                                            

Tomatoes                       200 G                                                                                                

Salt                                  As required                                                                                

Oil                                    80 G

Red Chilli powder      1 tbsp                                                                                            

Turmeric powder       2 tsp                                                                                              

Corainder powder    2 tbsp                                                                                            

Jeera powder               1 tbsp                                                                                            

Chop Corainder         30 G

Whole red chillies    10 G

Jeera                               10 G

Methi dana                     5   G

Corainder seeds        10 G

Cloves                            10 G

Cinamon                         10 G

PROCEDURE

1)    Soak Kabuli chana overnight. Boil the chana along with tea bags and potli of cloves, cinnamon, bay leaves and coriander seeds.

2)    Heat oil in handi, add chop onions and cook till it turns golden brown color.

3)    Add ginger garlic paste.

4)    Add powdered masalas, anardana powder, chole masala and cook it for sometime

5)    Now add chop tomatoes and cook it.

6)    Now add boiled chana and along with water.

7)    Garnish with onion rings and chop corainder

HARA BHARA KABAB

                                                                                                                    COST

Potatoes   150 g                                                                   

Spinach        1 Bunch                                                     

Peas                80 g

Ginger           25 g

Green chillies    10 g 

Cornflour/Besan    40 g 

Fresh coriander        25 g

Chaat Masala          To sprinkle                             

Salt                                  To Taste                                  

Oil                                    Deep fry

PROCEDURE          

                                                                                                                                                   

1.     Blanch spinach and green peas.

2.     Chop the spinach finely. Boil Potatoes also and mash it. 

3.     In bowl mix mash potatoes, chop spinach and green peas. Add salt, chop ginger, chop green chillies and cornflour / besan,  make small tikki and deep fry. 

4.     Sprinkle chaat masala on the top before serving hot.

                                                            GARNISHING