RICE KHEER

Rice 250g                                                                

Milk 100g                                                                

Sugar 100g                                                            

Almonds 20g                                                         

Raisin 10g                                                                

Cashewnut 10g

PROCEDURE

                                                                     

1.    Soak Rice in water

2.    Boil Rice 70%

3.    Boil Milk.

4.    Add Boiled rice into milk and cook.

Add sugar and cook till rice is fully cooked. Add chop dry fruits and serve  hot or cold

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 well

GAJJAR 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