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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

6. Dice paneer into one inch by one inch by half inch pieces. 5. wash and chop garlic. Heat butter in a pan. Remove and set aside. Add tomato puree. Add green cardamoms. Baste it with butter and cook for another two minutes. wash and roughly chop green chillies. 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. CHAPPATHI SL:NO 1. Finally add fresh cream. Knead it well. Add sugar or honey and powdered kasoori methi. Wash spinach thoroughly in running water. Grind spinach into a fine paste along with green chillies. add little oil and serve hot. Reduce heat and simmer for ten minutes. 9. 4. 8. 3. Serve hot with naan or parantha Method 1. Blanch in salted boiling water for two minutes. 8. Remove stems. 2. divide into equal portions and roll it down in a circular shape. garam masala powder. Serve hot. 7. Sieve the flour. add chopped garlic and sauté for half a minute.3. Add the spinach puree and stir. Bake well on both sides on a griddle. 6. 9. 4. 2. Check seasoning. add salt and water and mix it to make soft dough. 2. Peel. add the paneer and mix well. Add cumin seeds. 2. Stir in lemon juice. 3. 3. Bring to a boil. 10. Apply this marinade to the chicken pieces and refrigerate for three to four hours. 7. . Squeeze out excess water. 3. peppercorns and cinnamon. 8. Add cooked tandoori chicken pieces. 6. 9. Sauté for two minutes. Add water if required. red chilli powder. 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. Simmer for five minutes and then add fresh cream. salt and one cup of water. cloves. When the gravy comes to a boil. 4. 5. When they begin to change colour. 4. 7. 5. Heat oil in a pan. add ginger-garlic paste and chopped green chillies. INGREDIENTS Wheat flour Salt Oil Water QTY 250 gm 10 gm 50 ml to mix Palak Paneer SL:NO 1. Cook for two minutes. Refresh in chilled water.

add sugar if it is very sour. 6. 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. Strain the mixture with a soup strainer. Peel. 7. 7. Simmer for twenty minutes on a slow flame until tomatoes are mashed completely. 6. 5.CARROT HALWA SL:NO 1. . 6. let them crackle. Cook tomatoes with chopped ginger. garlic. 2. Methods 1. 2. 10. 3. Add 5 cups of water and bay leaf. Garnished with chopped green coriander leaves. 5. Add cumin seeds. 3. 9. 3. 2. Bring it to a boil. 11. Heat oil in a pan. 5. 4. wash and grate carrots. reduce to medium heat and cook stirring constantly until carrots are tender and most of the liquid has evaporated. garnish with finely shredded pistachio and nuts. Add strained tomato liquid and season with salt. Add ghee and saute. 4. Wash and cut tomatoes into quarters 2. 8. green chilies cut into two and Whole Garam Masala. add in cardamom powder and grated khoya and cook for 5 min. Bring to a boil. 7. Boil milk with grated carrots. 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. 4. Add sugar and stir until dissolved and reddish brown in color and liquid has evaporated. 3.

Then make round balls out of it and deep fry till it becomes golden brown in colour. 3. 2. black peppercorns and black cardamoms. 2. 16. Sauté till fragrant. 5. 17. cinnamon. 25. 14. 2. 4. 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. Add Kashmiri red chilli powder. Add yogurt and two cups of water. Methods 1. Serve hot. 5. covered. 10. 7. till lamb is tender. 13. Cook. 8. 3. 6. 9. 11. stirring constantly till chicken pieces turn a light brown colour. 5. 10. 4.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 . 3. 13. In a mixing bowl add the panner and potato and combine to make dough. Add Chicken pieces and cook on medium heat. Heat oil in a thick-bottomed pan. dry ginger powder. 8. 22. Add asafoetida. 21. stirring occasionally. 24.Chicken Rogan josh SL:NO 1. 12. 23. cloves. Grate the paneer. Pressure cook potatoes until mushy. INGREDIENTS Chicken Oil Asafoetida Cinnamon Cloves Ratanjot Black peppercorns Black cardamoms Kashmiri red chilli powder Fennel seed Dry ginger powder Coriander powder Salt Yogurt. 14. 4. 2. coriander powder and salt. 19. 18. fennel powder. 3. 7. 15. 20. INGREDIENTS Paneer Tomatoes Cashewnuts Melon seeds Poppy seeds Ginger. Method 1. 12. This may take twelve to fifteen minutes. 6. 9. 11. Sprinkle a little water and continue cooking for twelve to fifteen minutes more on low heat.

9. 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. In a nonstick pan heat oil . . 6.Pour into earthenware or china bowls and garnish with pistachios. Cool down and grind it to a fine paste. Add cream and keep mixing. Once it becomes saucy and thick.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. Add rice paste dissolved in a little water or cold milk. 6. 2.Set aside. Add sugar and cardamom powder and cook till sugar is completely dissolved. 8.4. 5. 4.Finally add the kofta balls garnish with coriander leaves. 6. Keep cooking till it becomes thick. 3. 7.Drain and grind the rice to a coarse paste. 5.Bring milk to a boil. stirring constantly.Chill in a refrigerator for an hour before serving.add jeera let it crackle then add ginger garlic paste saute for 2mins. 10. add kasoori methi. 3. add required salt. Add saffron and mix well. INGREDIENTS Rice. 5. garnish with grated paneer.Cook till rice is completely cooked.Then add the tomato onion paste and water. 2. 4. PHIRNI SL:NO 1.Then add milk little by little stirring continuously.