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CEASER SALAD

INGREDINTS UNIT GROSS QTY
Lettuce gm 25
Olive oil ml 10
Italian bread gm 20
Garlic gm 10
Anchovy fillet gm 15
Worcester sauce ml 5
Dry mustard gm 10
Lemon juice ml 5
White pepper powder gm 5
Salt gm 10
Bacon gm 20
Parmesan cheese (grated) gm 10
Parmesan cheese (shredded) gm 5

METHOD

Mix the cubes of bread crotons dry mustard, lemon juice, anchovy fillet, garlic, salt,
bacon, white pepper Worcester sauce. Mix it well. Place the lettuce in the salad bowl
topped with salad mixture. Garnished with grated Parmesan cheese and chop parsley.
PROMENADE’S CHEF’S SALAD
Non-veg

Ingredients UNIT gross qty
carrot gms 25
cucumber gms 20
lettuce gms 40
spring onion gms 10
walnut gms 400
olive oil ml 320
salad oil ml 32
garlic gms 100
parsley gms 45
colour capsicum gms 40
Tomato gms 21
egg gms 20
chicken gms 20
salt gms To taste
White pepper pow gms To taste
seasoning gms 10
METHOD

Scoop the carrots and cucumber, cut the capsicum to dice. Mix all the ingredients
with the spitted olives and cherry tomato. Place the salad bowl, base the lettuce
topped with salad mixing with the boiled egg and chicken with the dressing. Garnish
with dill leaves and parsley leaves.
BARBEQUE CHICKEN SKEWERS

Ingredients unit gross qty
chicken cubes gms 300
colour capsicum gms 50
onion gms 50
tomato gms 20
cherry tomato gms 60
Whorster sauce ml 20
8to 8 sauce ml 20
salt gms 0
white pepper powder gms 20
garlic gms 30
tomato ketchup ml 10
skewers no 18
mango chutney gms 60

METHOD

Cut the cube size and marinate the chicken with the chopped garlic, Worcester
sauce, tomato ketchup, salt and pepper powder. Salt and pepper and keep it aside.
Cut the vegetables in the same size and take the skewer and grill the chicken in the
griller with the vegetables. Serve with mango chutney.

FRENCH ONION SOUP
Ingredients unit gross qty
Onion gms 80
Butter gms 15
Beef stock mls 200
Sugar gms 5
Flour gms 8
Water mls 80
Red wine gms 40
French baguette nos. 1
Swiss Cheese gms 15
Salt gms To taste

METHOD

In a large pot for over medium high heating, sauté the butter for over until tender.
Add the consommé, broth, water and wine. Reduce the flame to low and leave for 45
min. pre heat to over 350 F (170 degree C). In individual over- proof bowls. Break
up Swiss cheese cheese slices and place one size in each bottom of the bowl. Place
one slice of the bread in each slices of the cheese.. Ladle in the soup, place another
slice of bread on the top and cover with Swiss cheese. Put bowls in the oven and let
the cheese to melt.
VEGETABLE THAI SOUP
Ingredients unit gross qty
Rice gms 25
Olive oil mls 10
Onion gms 10
Garlic gms 8
Ginger root gms 5
Carrot gms 10
Broccoli gms 10
Bell pepper gms 10
Coconut milk mls 10
Vegetable broth mls 60
White wine mls 5
Fish sauce gms 5
Light soy sauce gms 4
Thai chilly pepper gms 4
Lemon grass gms 3
Thai pepper garlic sauce gms 4
Yoghurt gms 10
Coriander leaves gms 5
Salt gms to taste

METHOD
Bring the rice and water to a boil in a pot. Cover, reduce heat to low,
and simmer 45 minutes. Heat the olive oil in a large pot over medium
heat, and cook the onion, garlic, ginger, and carrots 5 minutes, until
tender. Mix in broccoli, red bell pepper, coconut milk, broth, wine, fish
sauce, soy sauce, Thai chile peppers, lemon grass, and garlic sauce.
Simmer 25 minutes. Pour soup in batches into a blender or food
processor, and blend until smooth and creamy. Return to the pot, and
mix in yogurt and cooked rice. Top with coriander leaves to serve.
Ravioli de Bleu……
Ingredients UNIT gross qty
Refined flour Gms 100
Salt Gms TO TASTE
TO
White pepper powder Gms TASTE
Egg NOS 1
Olive oil Mls 10
Garlic Gms 10
Spinach BUNCH 1
Con fungi Gms 100
Green olives Gms 5
Black olives Gms 5
Capers Gms 10
Celery Gms 10
Leeks Gms 10
Parsely Gms 5
Basil Gms 20
Cream Mls 30
Prossed cheese Gms 10
Pramesan cheese Gms 10
SHEETS AND CUT INTO SMALL SQUARE
SHAPES.
SAUTE SPINACH IN ONION GARLIC AND
WITH CHEESE AND KEEP IT

ASIDE FOR STUFFING.
SAUTE MUSHROOM IN OIL WITH
SESONINGS UNTIL COOK AND KEEP IT

AS ACCOMPANIMENT.
TAKE A SHEET AND STUFF THE
SPINACH INTO THE SHEET AND CLOSE
IT WITH ANOTHER SHEET AND SEAL ON
ALL THE SIDES OF THE DOUCH AND
MAKE A MARK USING FORK AND BOIL IN
THE HOT WATER UNTIL COOK
DRAIN AND MAKE A SAUCE USING
CHEESE AND CREAM AND ADD THE
RAVOILI IN THE SAUCE AND SERVE HOT
TOPPED WITH GRATED PARMESAN
CHEESE AND CHOPPED PARSLEY AS
GARNISH.
TAMATAR LASOONI SHORBA

Ingredients unit gross qty
salad tomato Gms 100
Onion Gms 20
Garlic Gms 6
Ginger Gms 5
Refined flour Gms 4
Butter Gms 5
Turmeric powder Gms 5
Coriander Leaves Gms 1.5
Black peppercorn Gms 5
Cream ML 4
Salt Gms To taste

METHOD
Heat 1 tbsp oil in a pan, add the garlic fry till it becomes light brown,
and then add the onion, which is cut into big pieces. Fry till the onions
are translucent. Now add the tomatoes which are cubed and the ginger
fry till the tomatoes start to turn mushy. Remove from the fire and
allow the mixture to cool. Once cool blend it to a smooth paste. Then
run this mixture through a sieve so as to remove the tomato seeds and
coarse particles. Now melt the butter in a saucepan, add the flour and
keep stirring it over low flame. After 3 minutes once the flour loses its
raw smell, add the milk slowly while stirring the mixture so as no lumps
remain. Cook this sauce for 2 more minutes then add the tomato
puree. Add salt per taste and allow the shorba to simmer for 6-8
minutes. Once done serve the tomato shorba in soup bowls garnished
with fried garlic, chopped coriander, a dollop of cream and a sprinkle of
black pepper powder.
SMOKED MUSHROOM SOUP

Ingredients unit gross qty
Mushroom gms 100
Onion, celery gms 12
Garlic, leeks gms 10
Flour gms 6
Butter gms 10
Salt gms 2
Vegetable broth ml 125
Cream ml 45
Milk gms 45
White pepper powder gms 4
Salt gms To taste

METHOD

In a heavy saucepan, gently sauté mushrooms, onions, garlic, and salt
in the butter until mushrooms have released their liquid and onions are
soft. Sprinkle with the flour and stir for 1 minute. Add vegetable broth
while stirring. Bring to a low boil and simmer for 10 minutes.. Stir in
cream and return to a simmer. Season with freshly white pepper to
taste. Remove from heat and serve. garnish with cream and chop
parsley.

GHOST ROGAN JOSH

Ingredients UNIT gross qty
Lamb gms 200
Whole kashmiri red chilly nos 1
Whole coriander seeds gms 25
Turmeric powder gms 410
Coriander powder gms 515
Cumin powder gms 10
Kashmiri chilly powder gms 25
Black cardamom gms 1
Green cardamom gms 1
Dry ginger powder gms 2
Fennel powder gms 10
Onion gms 100
Tomato gms 250
Ginger & garlic paste gms 15
Mustard oil ml 5
Ghee ml 5
Salt gms To taste
Bay leaves no 1
Curd ml 25

METHOD
Heats the Kadai add oil and ghee together. Add red chilly, bay leaves,
black cardamom, green cardamom, cinnamon and whole coriander,
then add chopped onion sauté well until onion turn into golden brown
in colour. Add chopped tomatoes cook it until tomatoes leaves the
water. Add ginger & garlic paste. Sauté for two min. Now add lamb
sauté it for 20-25 min. Add all the spices, sauté well. Add the curd;
cook the lamb in slow fire. Add water. Cook the lamb until it become
soft.. Check the seasoning. Serve hot.
DHANIWAL KORMA

Ingredients Unit
Lamb KG 200
Whole Kashmiri red chilly NOS 1
whole cumin seeds Gms 4
whole coriander seeds Gms 5
Cumin powder Gms 8
Chilly Powder Gms 25
Coriander Powder Gms 15
Garam masala powder Gms 4
Cinnamon Gms 8
Green Cardamom Gms 1
Bay leaves Nos 0.3
salt To Taste To taste
Yoghurt ML 15
Onion Gms 100
Tomatoes Gms 80
Green chilly Paste Gms 3
Fresh Coriander Paste Gms 15

METHOD

Heat the Kadai; add mustard oil and ghee together. Add Bay leaves,
Green cardamom, cinnamon, Whole coriander seeds and cumin Seeds.
Add Whole red chilly and onion, sauté well until onion become golden
brown in color. Add the tomatoes. Add all the ginger & garlic paste.
Sauté well. Add the lamb sauté it for 20-25 min .add all the masala
cook it well. Add yoghurt and fresh coriander paste. Cook the lamb in
the gravy until it become soft. Check the seasoning. Serve hot
RAJASTHANI LAL MURG

Ingredients Unit Gross qty
Chicken KG 200
Rajastani whole red chilly Gms 3
Whole cumin seeds Gms 5
Cumin Powder Gms 5
Coriander Powder Gms 15
Chilly Powder Gms 25
Turmeric Powder Gms 5
Ghee ML 15
Ginger and Garlic Paste Gms 10
Green Cardamom Gms 1
Cinnamon Gms 1
Bay leaves Nos 1
Yoghurt ML 20

METHOD

Heat the oil in the Kadai. Add bay leaves, green cardamom, and cumin
seeds. Whole red chilly and chilly powder. Add onion, saute well. Add
the tomatoes cook it well. Add ginger and garlic paste. Sauté well. Add
all the Indian masala cook it until masala leaves the oil. Add the
chicken, add the yoghurt. Cook it in slow fire. Cook it until chicken
become soft. Check the seasoning. Serve hot.
CHICKEN CHETTINAD

Ingredients Unit Gross qty
chicken kg 200
onion gms 50
tomato gms 80
cayenne pepper gms 4
ground coriander gms 4
cumin seeds gms 5
kurumulaku gms 5
turmeric powder gms 8
black peppercorns gms 7
cumin powder gms 5
curry leaves gms 1
ginger & garlic paste gms 10
coconut oil ml 10
salt gms to taste

METHOD

Chop the chicken into pieces, clean the chicken. Heat the oil in a pan;
add cumin seeds and coriander seeds. Add chopped onions, ginger and
garlic Paste. Add remaining spices and fry for a few minutes. Add
tomato pieces and salt. Cook for another 5 minutes. Add chicken
pieces and mix well to coat them with the gravy. Put the lid and
simmer the contents for about half an hour. The mixture would turn
almost dry. Occasionally add a little water if required. Cook till the
gravy thickens, serve hot.
CLASSIC BEAF STEAK

Ingredients unit gross qty

Beef steak gms 220
Worcestershire sauce ml 10
8/8 sauce ml 10
Salt gms 3
White pepper powder gms 7
Olive oil ml 20
Green pepper gms 1
Red wine ml 5
Demi glaze ml 75
Parsley gms 5
Accompliments gms 100
rice gms 40

METHOD

Marinade the steak with olive oil, garlic, celery, leeks, and worc sauce. 8
to 8 sauce, and seasonings and grill according to the texture. Suggested
by the guest. Boil and saute the vegetables and serve along with the
steak. And one potato cooked in the oven until done and carved in the
center topped with sour cream. Reduce demiglaze into desired sauce.
Such as mushroom, pepper. Red wine and serve hot.

IRISH LAMB STEW

Ingredients Unit Gross qty
lamb shoulder gms 200
sliced bacon gms 02
beef stock ml 100
onion gms 10
garlic gms 5
carrot gms 125
potato gms 25
thyme gms 3
black pepper powder gms 5
salt gms 3
olive oil ml 10
bay leaves gms 1.5
refined flour gms 5
white wine ml 8
METHOD

Place lamb in a large, deep skillet. Cook over medium high heat until evenly
brown. Drain, crumble, and set aside. Put lamb, salt, pepper, and flour in
large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with
bacon fat. Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add
the garlic and yellow onion and sauté till onion begins to become golden.
Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to
the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for
1 1/2 hours. Add carrots, onions, potatoes, thyme, bay leaves, and wine to
pot. Reduce heat, and simmer covered for 20 minutes until vegetables are
tender. Serve hot.

LOBSTER THERMIDOR

Ingredients Unit Gross qty
lobster gms 300
shallot gms 15
English mustard gms 15
lemon juice ml 8
pepper powder gms 5
double cream ml 25
brandy ml 5
mushroom gms 25
parsley gms 3
parmesan cheese gms 8
salt gms to taste
butter gms 10
METHOD
Cut the lobster in half lengthwise, and remove the meat from the claws and tail.
Leave to one
side. Remove any meat from the head and set aside. Cut the meat up into
pieces and place back into the shell. Melt the butter in a large skillet over
medium heat. Add the shallot; cook and stir until tender. White wine and double
cream. Bring to a boil, and cook until reduced by half. Mix in the mustard, lemon
juice, parsley, salt and pepper. Preheat oven’s broiler. Place the lobster halves
on a broiling pan or baking sheet, and spoon the sauce over the lobster meat in
the shell. Sprinkle Parmesan cheese over the top. Broil for 3 to 4 minutes, just
until golden brown.

GRILLED PHOEINX PRAWN

Ingredients Unit Gross qty
Tiger prawns gms 200
lemon no 1
French mustard gms 15
oil ml 25
rice gms 35
carrot gms 25
beans gms 25
broccoli gms 25
zuccuni gms 25
thyme gms 4
parsley gms 4
salt gms to taste
white pepper powder gms 15
cream ml 25
butter gms 8
onion gms 7
celery gms 7
leeks gms 5
garlic gms 6

METHOD

WASH AND PEEL THE PRAWNS. MARINATE THE PRAWNS WITH
MUSTARD LIME. JUICE OIL SALT AND PEPPER AND KEEP ASIDE. MEAN
WHILE BOIL THE RICE AND DRAIN AND SAUTE WITH. ONION.CELERY,
LEEKS AND SEASONINGS IN BUTTER. . LIME JUICE AND KEEP IT ASIDE.
GRILL THE PRAWNS UNTIL COOK. BOIL THE VEGETABLE AND SAUTE
WITH. SEASONINGS. SERVE THE PRAWNS ALONG WITH VEGETABLES
AND RICE AND SAUCE.
FEULITTAGE OF SEA FOOD
Ingredients Unit Gross qty
Prawns gms 25
Fish gms 15
Squid gms 8
Mussels gms 15
Onion gms 25
Celery gms 15
Leeks gms 15
Garlic gms 5
Parsley gms 8
Cream ml 80
Cheese gms 25
Puff pastry gms 100
Butter gms 10
Olive oil ml 5
Olives gms 7
Carrot gms 25
Beans gms 25
Broccoli gms 30
Zuccuni gms 25
METHOD

WASH AND CLEAN THE SEAFOOD AND KEEP ASIDE. MAKE AND BOWL
SHAPED SHELL OUT OF THE PUFF PASTRY. AND BAKE IT IN THE OVEN
AND KEEP ASIDE. HEAT OIL IN THE PAN. ADD ONION, GARLIC,CELERY
LEEKS. ADD THE SEAFOOD AND SAUTE WELL ADD CREAM
SEASONINGS. COOK WELL THICKEN WITH ROUX AND ADD THYME.
POUR THE SEAFOOD INN THE PUFF SHELL AND SERVE WITH THE
BOILED VEGETABLES SAUTED IN BUTTER. GARNISH WITH GRATED
PARMESAN CHEESE AND SLICED OLIVES.
POULET SAUTE CHASSEUR

ingredients unit gross qty
chicken gms 200
mushroom gms 50
onion gms 25
jus ml 50
broccoli gms 25
beans gms 25
carrot gms 25
zucchini gms 30
rice gms 40
olive oil ml 10
salt to taste
wc sauce ml 25
8 to 8 sauce ml 25
leeks gms 15
celery gms 15
garlic gms 15
parsley gms 4
olive oil ml 20

METHOD

MARINADE THE CHICKEN WITH WORC SAUCE, 8 TO 8 SAUCE, GARLIC,
CELERY, LEEKS, SEASONINGS, OLIVE OIL AND ROAST IT IN THE OVEN.
BOIL AND SAUTE THE VEGETABLES AND SERVE ALONG WITH THE
CHICKEN. COOK THE CHICKEN WITH THE DEMIGLAZE AND MUSHROOM
AND ADD THE. WHEY FROM THE ROASTING AND REDUCE THE SAUCE
INTO HALF AND SER. VE ALONG WITH FRENCH FRIES GARNISH WITH
CHOPPED PARSLEY.
HUNGARIAN BEAN GOULASH

Ingredients Unit Gross qty
Rajma bean gms 180
onion gms 25
potato gms 25
paprika gms 10
caraway seeds gms 3
thyme gms 5
tomato puree ml 80
vinegar ml 8
bay leaves gms 2
black pepper gms 10
salt gms to taste
refined oil gms 8
marjoram gms 3
METHOD

Soak the Rajma over night and boil it until cook. Cut the caraway seeds
into rough chunks with a kitchen knife. Chop onions into thin slices.
Warm the beef stock. Heat 1 tbsp of oil in a cooking pan to
medium/high heat.. Add the boiled beans and saute well. Turn to
medium heat.. Add another tbsp of vegetable oil and roast the caraway
seeds for 1 min. add the onions and turn to low heat. Gently roast the
onions until they turn yellowish. add the beans and add the stock and
allow to boil for 5 minutes. Add the vinegar tomato puree potatoes and
cook. add the sweet paprika and stir well to disperse clumps. Season
with marjoram, thyme, hot paprika, the bay leaf and a pinch of black
pepper. Cook it for 30 min on slow fire.
SWISS STYLE CHEESE ROESTI

Ingredients Unit Gross qty
cottage cheese gms 125
thyme gms 8
oil ml 15
salt to taste 0
white pepper powder gms 10
celery gms 15
leeks gms 15
garlic gms 8
broccoli gms 25
carrot gms 25
beans gms 30
zuccuni gms 25
tomato puree ml 10
onion gms 15
butter gms 5

METHOD

GRATE THE COTTAGE CHEESE AND MARINADE WITH GARKLIC. CELERY
LEEKS SALT AND THYME AND MAKE IT INTO A ROUND SHAPED CAKE
AND SHALLOW FRY IT IN THE PAN UNTIL COOK. BOIL THE VEGETABLES
AND SAUTE WITH BUTTER AND SEASONINGS. HEAT OIL IN THE PAN
ADD ONION REM AINING LEEKS AND TOMATO PUREE AND SOME HERBS
AND ADD SOME STOCK AND REDUCE IT INTO A SAUCE AND SERVE
WITH THE ROESTI. AND VEGETABLES
CAJUN STYLE GRILLED COTTAGE CHEESE
STEAK

Ingredients Unit Gross qty
Cottage cheese gms 125
worc ml 25
8 to 8 sauce ml 25
garlic gms 6
celery gms 18
leeks gms 15
salt to taste 0
thyme, oregano gms 8
carrot gms 25
broccoli gms 30
beans gms 25
baby corn gms 25
zuccuni gms 25
tomato puree ml 20
onion gms 10
olive oil ml 15
rice gms 40
cooking butter gms 15

METHOD

CUT THE COTTAGE CHEESE INTO ROUNDLES AND MARINATE WITH,
GARLIC, CELERY, LEEKS, WORC SAUCE, 8 TO8 SAUCE, AND
SEASONINGS. AND GRILL TILL SOFT. BOIL AND SAUTE THE
VEGETABLES AND SERVE ALONG WITH THE STEAK. PREPARE A
TOMATO GLAZE SAUCE USING TOMATO PUREE SAUTEED. ONION AND
SERVE ON THE TOP OF THE STEAK AND GARNISH WITH, CHOPPED
PARSLEY.
BOSTON BAKED

Ingredients Unit Gross qty
American corn gms 200
fresh spinach bunch 1
cream ml 50
milk ml 150
celery gms 15
leeks gms 15
onion gms 25
flour gms 25
cooking butter gms 25
bay leaf gms ½
salt to taste 0
olive oil ml 10
parsley gms 5
parmesan gms 50

METHOD

MAKE BECHAMEL SAUCE USING FLOUR , BUTTER AND MILK AND KEEP
ASIDE. HEAT OIL INA PAN AND SAUTE ONION, CELERY, LEEKS, AND
ADD THE AMERICAN CORN AND COOK ADD THE SPINACH AND COOK
WELL, ADD THE PREPARED BECHMEL AND MAKE IT INTO A CREAMY
TEXTURE. ADD THE CREAM AND SALT TO TASTE AND PUT IT INTO THE
BAKING PAN AND TOPP WITH GRATED PARMESAN CHEESE AND BAKE IT
IN THE OVEN UNTIL BROWN ON THE TOP GARNISH WITH CHOPPED
PARSLEY AND SERVE HOT.
TANDOORI PARATHA or ROTI

TANDOORI PARATHA

Ingredients Unit Qty
atta gms 60
salt gms 4
butter gms 100
oil ml 20

METHOD
Mix all the above ingredients and make a soft dough. And keep it for
some time for rest.

TANDOORI ROTI

Ingredients Unit Qty
atta 200 gms
salt 5 gms
water

METHOD

Mix all the above ingredients and make soft dough. And keep it for
some time for rest.

NAAN

Ingredients Unit Qty
Refined flour gms 60
salt gms 4
butter gms 100
oil ml 20
METHOD
Mix all the above ingredients and make soft dough. Leave it for some
time for rest. Then make a small balls expand it with the help of the
palm by clapping.

CHEESE NAAN

Ingredients Unit Qty
refind flour gms 60
salt gms 4
butter gms 100
oil ml 20
cheese gms 5

METHOD

Mix all the above ingredients and make a soft dough. Leave it for some
time for rest. Then make a small balls exapand it with the help of the
palm by clapping. and add the cheese as toppings.

PESHAWRI NAAN

Ingredients Unit Qty
refind flour gms 250
salt gms 5
butter gms 50
oil ml 20
cheese gms 5
raisins gms 2
cherry gms 2
cashew gms 2
nuts(crushed)

METHOD

Mix all the above ingredients and make a soft dough. Leave it for some
time for rest. Then make a small balls exapand it with the help of the
hand palm by clapping. and add the rasins, cherry and cashew nuts on
the naan ball as toppings.

MISSI ROTI
Ingredients Unit Qty
besan gms 50
salt gms 4
atta gms 150
oil ml 20
jeera (whole) gms 1

METHOD

Mix all the above ingredients and make a soft dough. Leave it for
some time for rest. Then make a small balls expand it with the help of
the hand palm by clapping. and add the whole jeera as on the top.
MEETHI PARATHA

Ingredients Unit Qty
refind flour gms 250
salt gms 5
butter gms 50
oil ml 20
methi gms 10

METHOD

Mix all the above ingredients and make a soft dough. Leave it for
some time for rest. Then make a small balls exapand it with the help of
the hand palm by clapping. and add the chopped methi as on the top.
TANDOORI OR PARATHA

Ingredients Unit Gross qty
atta gms 200
salt gms 5
butter gms 20
oil gms 10

METHOD

Put the flour and salt in a large, deep mixing bowl. Make a well in the
center. Pour a very small amount of water into this well and start to
blend the atta with it when the dough is done. Take the dough cut in to
small peices.Roll then between your palms, in to smooth balls Place
the roti in the tandoori.when colour turns in to light brown. take out
from tandoor apply the ghee on the roti. Serve hot.
PLAIN / GARLIC / SULTANI / CHEESE NAAN

Ingredients Unit Gross qty
raisins gms 15
refined flour gms 150
salt gms 5
egg gms 1
baking powder gms 5
sugar gms 4
milk gms 30
refined oil gms 15

METHOD
FOR SULTANI NAAN
Mix all the above ingredients and make soft dough. Leave it for some
time for rest. Then make a small balls expand it with the help of the
hand palm by clapping. and add the raisins on the top as the toppings.

WOK SHOCKEN PRAWN

Ingredients Unit Gross qty
Tiger prawns no 5no
Onions gms 20
Spring onion gms 10
Salt gms To taste
White pepper powder gms 10
Colour capsicum gms 20
Chilli paste gms 10
Orange gms 10
Honey ml 10
Star anise gms 5
Seasoning gms 15
METHOD

Peel the prawn and take out the vein keep it aside. Place
the wok in range pour little bit of oil add diced onion, colour capsicum
and star anise stir it well. Add salt, white pepper powder, chilli paste,
honey, orange and seasoning saute it well then add the prawn saute
it check for seasoning garnished with spring onion.

CHILLI SNAPPER SAMBAL

Ingredients Unit Gross qty
Snapper gms 120
Maida gms 20
Corn flour gms 10
Eggs no 1/2
Sambal oelek paste gms 30
Onions gms 20
Spring onion gms 10
Salt gms To taste
White pepper powder gms 10
Colour capsicum gms 20
Tomato ketchup gms 10
Seasoning gms 15

METHOD

Make a batter with egg, flour, and corn flour.
Mix it with the fish and fry it in oil keep it aside.
Place the wok pour little bit of oil add diced onion, colour capsicum
and sambal oelek paste saute it well.
By the mean while add batter-fried snapper, salt, tomato ketchup,
white pepper powder and seasoning.
Garnished with spring onion.

NARGISI GUL E GULAR

Ingredients Unit Gross qty
Minced lamb Gms 120
Boiled egg No 2
Salt Gms To taste
Garam masala Gms 15
Oil Gms To fry
Jeera powder Gms 15
Chilli powder Gms 10
Method

Mix the minced lamb with jeera powder, chili powder, garam masala, salt, and oil.
Boil the egg and coat the minced lamb masala over the egg and deep fry it in the oil until
the mutton is cooked and golden brown.
Now slit the egg into flower shaped look and serve hot with cor. Leaves as garnish.
Serve it with rings of onions and mint chutney.

OREGANO FLAVOURED RATATOUILLE

INGREDIENTS UNIT GROSS QTY

Onion Gms 100
Capsicum Gms 30
Zukini Gms 30
Aubergine Gms 30
Tomato concasse Gms 30
Oregano Gms 5
Tomato ketchup Gms 20
Olive oil Ml 10
Garlic Gms 10
celery Gms 10
Leeks Gms 10
Risotto rice Gms 100
Parsley Gms 10
METHOD :

Dice all the vegetables and deep fry the aubergine and keep it aside.
To make tomato concasse chopp the tomato onion garlic oregano and saute the onion
in the oil and add onion and garlic and saute well add the chopped tomato and seasoning
and oregano and little bit of tomato ketchup and cook well until the raw flavour of the
tomato goes.
Heat oil in the pan add onion and saute all the vegetables and add the tomato concasse
and cook well with fresh oregano, at the end add cream and top with cheese.
To prepare risotto broil the risotto and add stock gradually until the rice is soft .
When the risotto is cooked finish with white wine and saffron .
Serve along with the ratatouille.

KEBAB SHEBAB

INGREDIENTS UNIT GROSS QTY

yoghurt Ml 100
Kashmiri mirchi Gms 50
Mustard oil Gms 20
Black salt Gms To taste
Jeera powder Gms 10
Mutton galouti Gms 50
Mutton minced Gms 50
Chicken boneless Gms 70
Mint chutney
Method :
GOBI TAKA TIN

INGREDIENTS UNIT GROSS QTY
CAULIFLOWER NOS 800
CUMIN SEEDS GMS 10
CORRIANDER SEEDS GMS 10
FENUGREEK POWER GMS 8
CUMIN POWDER GMS 16
CORRIANDER POWDER GMS 16
MUSTARD POWDER GMS 12
GARAM MASALA POWDER GMS 10
CHILLY POWDER GMS 10
ONION GMS 80
TOMATO GMS 50
GREEN CHILLY GMS 8
GINGER AND GARLIC PASTE GMS 10
LIME NOS 1
SALT TO TASTE TO TASTE
REFINED OIL MLS 40

Method :

Boil the cauliflower in turmeric water and drain it.
Heat oil in a pan add jeera, garlic onion and saute well add ginger garlic paste and
saute well add tomato dices and cauliflower and add the masalas and cook.
Check seasoning and toss until dry and finish with lime juice and chopped coriander
leaves.
Ganish with juliennes of ginger and serve hot.
HARIYALI MUSHROOM TIKKA

Ingredients Unit Gross qty

yoghurt Gms 50
Green chilly paste Gms 10
Coriander leaves paste Gms 10
Black salt To taste
Mint paste gms 10
MUSHROOM Gms 100
BUTTER TO BASTE
Method:

Marinade the MUSHROOM with all the paste and skew it into the skewer and
cook it in the tandoori.
Baste with butter on half done and when it is done take out from the tandoor check
whether the paneer is soft and cooked serve along with Lacha onion and mint
chutney.

ACHARI PANEER TIKKA

Ingredients Unit Gross qty

yoghurt Gms 50
Kashmiri red chilly powder Gms 10
Mustard oil ml 20
Black salt To taste
Jeera powder Gms 10
Onion[diced] Gms 20
Tomato [diced] Gms 20
Capsicum Gms 20
Butter to baste
Achar gms 20

Method:

Cut the paneer into big dices, and add the diced onion and tomatoes and capsicum.
Marinade the paneer with yoghurt mustard oil chilly powder and jeera powder and
achar and add diced onion, tomato, capsicum in it and skew it into the skewer and
cook it in the tandoori.
Baste with butter on half done and when it is done take out from the the tandoor
and serve hot with mint chutney and chopped coriander leaves as garnish sprinkle
little char masala on the top while pick up.

Achari mushroom tikka

Ingredients Unit Gross qty

yoghurt Gms 50
Kashmiri red chilly powder Gms 10
Mustard oil ml 20
Black salt To taste
Jeera powder Gms 10
Onion[diced] Gms 20
Tomato [diced] Gms 20
Capsicum Gms 20
Butter to baste
Achar gms 20
Mushroom nos 8
Method:

Marinade the mushroom with oil chilly powder and jeera powder and achar and
yoghurt and skew it in the skewer and cook well.
Baste with butter on half done and when it is done take out from the the tandoor
and serve hot with mint chutney and chopped coriander leaves as garnish sprinkle
little char masala on the top while pick up.

HARIYALI BABY POTATO TIKKA

Ingredients Unit Gross qty

yoghurt Gms 50
Green chilly paste Gms 10
Coriander leaves paste Gms 10
Black salt To taste
Mint paste gms 10
Onion[diced] Gms 20
Tomato [diced] Gms 20
Capsicum Gms 20
Butter to baste
BABY POTATOES NOS 6

Method:

Marinade the BABY POTATOES with all the paste and skew it into the thin
skewer and cook it in the tandoori.
Baste with butter on half done and when it is done take out from the tandoor check
whether the paneer is soft and cooked serve along with Lacha onion and mint
chutney.

MALAI BABY CORN

Ingredients Unit Gross qty

BABY CORN Gms 100
Cream Ml 50
Yoghurt Gms 100
Black salt To taste
Lemon Nos 1
Cashew paste Gms 10
Chat masala Gms 10
Cor leaves Chopped
Butter To baste
Ginger garlic paste GMS 10
Method:

Marinade the BABY CORN with ginger garlic paste and yoghurt and all
paste and cream and seasoning and keep for 1 to 2 hours.
Skew It in the skewer and cook it in the tandoor until cook and soft.
Serve along with Lacha onion and mint chutney and lemon wedge and while
pick up sprinkle little bit of chat masala on the
top.``````````````````````````````````````````````````````````````````

METHOD;

Make a dough with flour, egg and oil and knead it into a tight dough
adding a little bit of water to it.
Roll it into long thin sheets and cut into equal size of squares and keep it
dust it with corn starch inbetween so that it dosent stick to each other.
Heat oil in a pan add garlic and spinach and saute the spinach well with
seasoning and cheese added to it.
Stuff the mixture in the middle of the dough and close it with another sheet
and seal the four sides with balance of egg beaten and seal the four sides with
fork and boil it in hot water until the pasta is cooked and drain it with running
water.

FOR SAUCE:

Heat butter in a pan add garlic chopped onions and add cream and allow to
cook add the boiled pasta and seasoning and cheese to it serve hot with grated
parmesan cheese on the top and chopped parsley as garnish.

Saute some sliced mushrooms with oil and seasoning and serve as
accompaniment.
RISOTTO PROMENADE SEAFOOD

gross
Ingredients UNIT qty
Olive oil Mls 10
Onion Gms 20
Garlic Gms 10
Seer fish Gms 20
Cream Mls 20
Dorado fish Gms 10
Prawns Gms 10
Calamari Gms 10
Slipper lobsters Gms 10
Mussels Gms 10

Sun dried tomatoes Gms 20
BLACK OLIVES Gms 10
Green olives Gms 10
Arborio rice Gms 60
White pepper Gms 5
White wine Mls 20
Parmesan cheese Gms 20
Avacado Gms 20
Parsley Gms 10
Salt Gms 10
Processed cheese Gms 30
Cream Mls 30
MAKE A STOCK USING THE SHELLS OF THE SEAFOOD.

IN A HOT PAN ADD OIL GARLIC ONIONS AND ARBORIO RICE
AND SAUTE
ADD STOCK LITTLE BY LITTLE WHILE THE RICE COOKS
GRADUALLY AT
ALMIOST DONE ADD SEASONING AND WHEN DONE ADD
THE WHITE WINE
AND CREAM AND KEEP ASIDE .
IN CASE OF SEAFOOD SAUTE SEAFOOD WITH RISOTTO AND
SERVE WITH
CHOPPED PARSLEY AND GRATED PARMESAN AS GARNISH
IN CASE OF CHICKEN SAUTE CHICKEN WITH RISOTTO AND
SERVE AS SAME
THE SAME METHOD APPLIES TO ALL THE ADDITIONAL
TERMS MENTIONED
IN THE RISOTTO.
LEMON GREEK CHICKEN SOUP

Ingredients unit Gross qty
Chicken gms 50
Red capsicum Gms 20
Bread slices 2
Celery and leeks Gms
Pesto sauce Gms 5
Salt and pepper To taste

Method:
Make chicken stock with mire piox and bouquet garni and chicken and keep aside

In asauce pan add diced red capsicum celery leeks, and chicken cubes and saute well.

Add the chicken stock and allow to boil and check seasoning.

Serve piping hot finished with lemon and pesto toast as
garnish.

BOUILLABAISSE DELUXE

Ingredients Unit Gross qty
Prawns Gms 20
Fish Gms 10
Tomato puree Ml 20
Squid Gms 10
Celery and leeks Gms 10
Salt and pepper To taste
Chopped parsley To garnish
Method:

Make a bouillion with fish and drain and keep stock and fish separately.

Saute the seafood in a hot pan with little olive oil and garlic and add the fish stock
to the seafood.

Add little tomato puree and seasoning and allow to boil.

Garnish with chopped parsley and serve piping hot.

HUNGARIAN GOULASH

Ingredients Unit Gross qty

Colour capsicum Gms 20
Tenderloin chunks Gms 15
Onion diced Gms 10
Tomato puree Gms 20
Salt and pepper To taste
Celery and leeks Gms 10
Oil Ml 10

Method:
Heat oil in a pan add diced onions, capsicum, and tenderloin and cook well.

When the tenderloin is done add tomato puree and stock and cook well until the
raw flavour disappears.

Check seasoning and serve hot

and chopped parsley as garnish.

PROMENADE RISOTTO[SAFFRON AND MUSHROOM]

INGREDIENTS UNIT
Sun dried tomatoes Gms 20
BLACK OLIVES Gms 10
Green olives Gms 10
Arborio rice Gms 60
White pepper Gms 5
White wine Mls 20
Parmesan cheese Gms 20
Avacado Gms 20
Parsley Gms 10
Salt Gms 10
Processed cheese Gms 30
Cream Mls 30
SAFRON Gms 5
MUSHROOM GMS 20

MAKE A STOCK USING VEGETABLE [MIRE POIX].

IN A HOT PAN ADD OIL GARLIC ONIONS AND ARBORIO RICE
AND SAUTE
ADD STOCK LITTLE BY LITTLE WHILE THE RICE COOKS
GRADUALLY AT
ALMIOST DONE ADD SEASONING AND WHEN DONE ADD THE
WHITE WINE
AND CREAM AND KEEP ASIDE .
HEAT OILIN A PAN ADD GARLIC ADD MUSHROOM AND SAUTE
WELL AND ADD
SAFFRON WATER AT THE FINISHING STAGE.
CHOPPED PARSLEY AND GRATED PARMESAN AS GARNISH.
RICOTTO STUFFED VEGETABLE CROQUETTE

Ingredients Unit Gross qty

Potato [big one] Nos 1
American corn Gms 10
Ricotto cheese Gms 20
Carrot and beans Gms 20
Tomato ketchup ml 10
Salt and pepper To taste
Celery chopped Gms 10
Method:

Boil and mash the potato and mix chopped vegetables and seasonings and
American corn .

Make a ball shape with the potato and stuff the ricotto cheese at the center and
make a cylindrical shapes and deep fry until golden brown and cooked .

Serve six pieces per portion with tomato ketchup .

KEBAB SHEBAB

Ingredients Unit Gross qty

Lamb minced Gms 40
Lamb galouti[liver] gms 30
Chicken boneless Gms 40
Yoghurt Gms 50
Mustard oil Ml 20
Kashmiri mirchi Gms 10
powder
Jeera powder Gms 10
Black salt To taste
Coriander leaves For garnish
Chat masala Gms Few pinches
Onions Gms 10
Green chillies Gms 5
Mint chutney Gms 20
Method:

Marinade the liver and chicken with yoghurt , kashmiri chilli, mustard oil, cumin
powder, salt, and skew it in the skewers and cook in the tandoor.

Chopp the onions and chillies and mix with the minced lamb and seasonings and
chopped cor leaves and make it into small tikkies and pan fry it until cook.

Serve four pieces of each in a plate with chopped cor leaves on the top and
sprinkle with chat masala. Serve with mint chutney.