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INGREDIENTS Spinach Green peas, Potatoes Green chillies Ginger Fresh coriander leaves Chaat masala Salt Cornflour Oil QTY 60 gm 60 gm 60 gm 5 gm 5 gm 5 gm 2 gm 2 gm 10 gm for deepfrying
Butter chicken SL:NO 1. 2. 3. 4. 5. 6. 7. 8. 9. INGREDIENTS Chicken For marinade Yogurt Salt Garlic paste Garam masala powder Kashmiri red chilli powder Ginger paste Lemon juice Mustard oil FOR MAKHNI GRAVY Butter Ginger paste Green chillies,chopped Red chilli powder Salt Dry fenugreek leaves Whole garam masala Garlic paste Tomato puree Garam masala powder Cream Method 1. Clean and cut the chicken. Apply a mixture of red chilli powder, lemon juice and salt to the chicken and set aside for half an hour. 2. Hang yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water. Add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil. QTY 600 gm 50 ml 2 gm 5 gm 2 gm 10 gm 5 gm 5 ml 5 ml
Methods 1. Blanch spinach leaves in two cups of boiling salted water for five minutes. Drain, refresh in cold water and squeeze out excess water. 2. Finely chop. Mix spinach, peas and potatoes. Add green chillies, ginger, coriander leaves, chaat masala and salt to taste. 3. Add cornflour for binding. Divide the mixture into twenty-four equal portions. Shape each portion into a ball and then press it between your palms to give it a flat tikki shape. 4. Heat tawa, put little oil and shallow fry the kababs till it becomes dark green colour 5. Serve hot
10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20.
50 gm 5 gm 5 gm 5 gm 5 gm 10 gm 2 gm 5 gm 250 gm 2 gm 100 ml
INGREDIENTS Wheat flour Salt Oil Water QTY 250 gm 10 gm 50 ml to mix Palak Paneer SL:NO 1. Check seasoning. add little oil and serve hot. 10. Add cumin seeds. Bring to a boil. Add sugar or honey and powdered kasoori methi. 5. 5. add the paneer and mix well. wash and chop garlic. Remove stems. 8. Peel. Grind spinach into a fine paste along with green chillies. Blanch in salted boiling water for two minutes. Sauté for two minutes. CHAPPATHI SL:NO 1. 8.3. 4. 2. 3. 8. Cook for two minutes. add salt and water and mix it to make soft dough. Bake well on both sides on a griddle. Stir in lemon juice. 9. Knead it well. When the gravy comes to a boil. 2. 3. Squeeze out excess water. 9. Serve hot. peppercorns and cinnamon. Serve hot with naan or parantha Method 1. 7. 3. cloves. Add water if required. Finally add fresh cream. . 6. 6. Remove and set aside. Put the chicken onto a skewer and cook in a moderately hot tandoor or a preheated oven (200°C) for ten to twelve minutes or until almost done. Baste it with butter and cook for another two minutes. 9. Simmer for five minutes and then add fresh cream. Heat oil in a pan. INGREDIENTS Spinach Paneer Green chillies 2-3 Garlic Oil Cumin seeds Salt Lemon juice Fresh cream QTY 200 gm 150 gm 5 gm 10 gm 10 ml 2 gm 5 gm 5 ml 25 ml Method 1. 4. Dice paneer into one inch by one inch by half inch pieces. Sieve the flour. 5. Reduce heat and simmer for ten minutes. 4. Add cooked tandoori chicken pieces. salt and one cup of water. 4. add chopped garlic and sauté for half a minute. 3. Heat butter in a pan. 2. 7. When they begin to change colour. red chilli powder. divide into equal portions and roll it down in a circular shape. 6. Wash spinach thoroughly in running water. 2. Apply this marinade to the chicken pieces and refrigerate for three to four hours. Refresh in chilled water. wash and roughly chop green chillies. Add the spinach puree and stir. 7. garam masala powder. add ginger-garlic paste and chopped green chillies. Add green cardamoms. Add tomato puree.
INGREDIENTS Tomato Ginger chopped Garlic chopped Whole garam masala Bay leaf Coriander leaves Cumin seeds Sugar optional Oil Green chilli Salt QTY 600 gm 5 gm 5 gm 2 gm 2 no 5 gm 2 gm 5 gm 5 ml 2 gm 5 gm Method 1. 6. 2. Simmer for twenty minutes on a slow flame until tomatoes are mashed completely. 5. Add strained tomato liquid and season with salt. Add sugar and stir until dissolved and reddish brown in color and liquid has evaporated. 3. Cook tomatoes with chopped ginger. 3. Wash and cut tomatoes into quarters 2. 5. Methods 1. let them crackle. Heat oil in a pan.CARROT HALWA SL:NO 1. . INGREDIENTS QTY Carrot 100 gm Sugar 50 gm Cardamom powder 1 gm Pistachio 10 gm Milk 500 ml Ghee 20 ml Khoya 25 gm MENU – 4 TOMATO SHORBA CHICKEN ROGAN JOSH MALAI KOFTA/CHAPATHI PHIRNI Tomato shorba SL:NO 1. Garnished with chopped green coriander leaves. 2. 7. Strain the mixture with a soup strainer. 10. Add 5 cups of water and bay leaf. 7. 9. add sugar if it is very sour. 3. 8. 11. reduce to medium heat and cook stirring constantly until carrots are tender and most of the liquid has evaporated. 3. Bring it to a boil. 4. wash and grate carrots. 5. 6. add in cardamom powder and grated khoya and cook for 5 min. 6. garlic. Boil milk with grated carrots. Add ghee and saute. 4. Peel. 7. 2. green chilies cut into two and Whole Garam Masala. garnish with finely shredded pistachio and nuts. Add cumin seeds. 4. Bring to a boil.
2. 24. Cook. Serve hot. 2. coriander powder and salt. Methods 1. 18. till lamb is tender. 3. 6. 17. 4. Sprinkle a little water and continue cooking for twelve to fifteen minutes more on low heat. covered. 21. stirring occasionally. 6.Chicken Rogan josh SL:NO 1. 7. 23. 16. 13. 14. 5. cinnamon. 12. 10. Heat oil in a thick-bottomed pan. 7. 5. In a mixing bowl add the panner and potato and combine to make dough. 11. 12. 9. 19. INGREDIENTS Paneer Tomatoes Cashewnuts Melon seeds Poppy seeds Ginger. Method 1. whisked QTY 600 gm 20 ml 2 gm 2 no 3 gm 3 gm 3 gm 4 no 5 gm 10 gm 5 gm 5 gm To taste 50 ml Malai kofta SL:NO 1. stirring constantly till chicken pieces turn a light brown colour. 4. 9. INGREDIENTS Chicken Oil Asafoetida Cinnamon Cloves Ratanjot Black peppercorns Black cardamoms Kashmiri red chilli powder Fennel seed Dry ginger powder Coriander powder Salt Yogurt. fennel powder. 14. 10. 13. Pressure cook potatoes until mushy. 3. Add Kashmiri red chilli powder. 20. dry ginger powder. Add Chicken pieces and cook on medium heat. 2. Sauté till fragrant. Add yogurt and two cups of water. 11. 3. cloves. 8. 8. 3.chopped Green cardamoms Red chilli powder Salt Oil Yogurt Green cardamom powder Refined flour Fresh cream Garam masala pdr For the malai gravy: Onion Tomatoes Red Chilli powder Garam masala powder Cashew paste Cream Milk Coriander leaves Kasoori Methi Salt QTY 150 gm 180 gm 25 gm 15 gm 5 gm 5 gm 2 no 5 gm 10 gm 150 ml 50 gm 2 gm 15 gm 10 ml 2 gm 80 gm 60 gm 5 gm 2 gm 10 gm 50 ml 100 ml 5 gm 2 gm To taste . black peppercorns and black cardamoms. This may take twelve to fifteen minutes. 2. 4. 22. Then make round balls out of it and deep fry till it becomes golden brown in colour. Add asafoetida. 15. 5. 25. Grate the paneer.
Finally add the kofta balls garnish with coriander leaves.Drain and grind the rice to a coarse paste. 9. add kasoori methi.soaked Milk Saffron Sugar 3/4 cup Green cardamom powder Pistachios QTY 25 gm 200 ml 1 gm 75 gm 2 gm 5 gm Method 1. In a pan add onions and tomatoes saute for 2mins then add the spice powders and saute till raw smell completely leaves and it shrinks in volume. 6. 3. Add rice paste dissolved in a little water or cold milk. Add sugar and cardamom powder and cook till sugar is completely dissolved. 2. 5. 2. stirring constantly. add required salt. 3.Bring milk to a boil.Then add the tomato onion paste and water. INGREDIENTS Rice.Set aside.Chill in a refrigerator for an hour before serving. garnish with grated paneer. 7.add jeera let it crackle then add ginger garlic paste saute for 2mins. 10. 6. 5.Pour into earthenware or china bowls and garnish with pistachios. Add cream and keep mixing. Cool down and grind it to a fine paste.4. In a nonstick pan heat oil . 4.Cook till rice is completely cooked. . 6. PHIRNI SL:NO 1.Then add milk little by little stirring continuously. 5. Add saffron and mix well. 4. Keep cooking till it becomes thick. 8. Once it becomes saucy and thick.
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