Non Vegetarian Menu - Chai Kaapi

Flying Turtles Foods & Beverages India Pvt. Ltd.
303, Satguru Parinaya, 5, Warehouse Rd,

Opposite C-21 Mall, Vijay Nagar, Indore,
Madhya Pradesh 452010
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CHAI KAAPI BHOPAL
PLATES
These include the Breads & Salads, giving you a complete meal
Prices
Inclusive of all taxes
1. Roghan Gosht Rs. 300

Aromatic Lamb Curry of Persian Influences from the delicate hills
of Kashmir
2. Gosht Korma Rs. 300
Slow cooked stew of lamb from the kitchens of the Last Great Mughal,
from the streets of Bhopal
3. Paya Siri Rs. 300
A delicacy with a legacy in Pakistan, lamb trotters and brain in an
aromatic curry
4. Keema Rs. 200
Flavourful lamb mince with spices of Persian influence and peas
5. Keema Kaleji Rs. 250
A spicy rich gravy of lamb mince and liver, excellent source of Iron
6. Safed Gosht Rs. 300
Luscious and aromatic lamb gravy made of yoghurt, cream and dry fruits
7. Bheja Rs. 200
A subtly spiced delicacy made out of goat's brain that will melt in
your mouth.
8. Khada Masala Gosht Rs. 300
Whole spices tempered lamb cooked the "Dum Pukht" style, it's the pride
of the Royal Kitchens of Awadh
9. Khichda (Haleem) Rs. 200
Exotic concoction of the Nizams of Hyderabad includes lamb mince,
wheat. barley, lentil and spices slow cooked for 8 hours
10. Kofta Curry Rs. 200
Deep fried ball of minced lamb in a spicy wholesome gravy
11. Shammi Kebab Rs. 200
Patties of lamb mince, chickpeas and egg, a melt in your mouth
experience that was first created for the toothless Nawab of Lucknow
12. White Chicken or Chicken e Awadh Rs. 200
Subtly spiced chicken in a yoghurt gravy with hints of pepper
13. Chicken Curry or Murgh Masallam Rs. 200
A tempered chicken curry, in an onion tomato gravy
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1. Roghan Gosht
INGREDIENTS
1. 1kg mutton (cleaned and washed)
2. 200ml Groundnut Oil
3. 4 Medium Sized Onions: Chopped
4. 4 Tablespoon Ginger Garlic Paste
5. 1 Tablespoon Haldi
6. 4 Tablespoon Dhaniya Powder
7. 6-8 Tablespoon Red Chilli Powder
8. Garam Masala
a. 3 Black Cardamom
b. 4 Green Cardamom
c. 10-15 Black Peppercorn (Kaali mirch)
d. 6-8 Cloves
e. 1 inch 3 pieces of Cinnamon
f. 2 bay leaves (Kadhi Patti)
METHOD
Heat oil in a thick bottom cooker, then put the khada (whole) garam masala in it and let it
crackle. Now put the chopped onions, ginger garlic paste, Haldi Dhaniya Powder and salt to
taste stir it well and add mutton pieces into it, stir well till the meat pieces changes its colour.
Then add a little water and pressure cook till it is half cooked. Now release the pressure and
open the lid.
Now you have to bhuno (bhun na hai) t he mutton till it is tender and the oil separates. Next, add
the chilli powder to it and simmer it for a few minutes.
Now, add water and bring it to a boil. The oil comes on top as tari and sprinkle it with green
dhaniya finely chopped and close the lid.
(The consistency/ density of roghan gosht should not be very thick, it should be flowy as it is to
be served with naan or Laccha Parantha or rice)
PORTION SIZE
1. 4 meat pieces
2. 2 Naan or Laccha Parantha, cut into halves (Basically four pieces)
3. Onion Salad
4. Slice of Lemon
5. Green Chutney
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2. Gosht Korma
INGREDIENTS
1. 1 kg mutton less bony: cleaned, washed and then strain water
2. 150 gms curd
3. 5-6 medium sized onions
4. 4 Tablespoons Ginger Lason Paste
5. 1 Tablespoon haldi
6. 4-5 Tablespoon Dhaniya Powder
7. 6-8 Tablespoon Red Chilli Powder
8. Garam Masala
a. 3 Black Cardamom
b. 4-5 Green Cardamom
c. 10-15 Black Pepper
d. 6-8 Cloves
e. 1 inch 3 pieces of Cinnamon
f. 2 Bay Leaves (Kadhi Patta)
Dry roast all these masalas and grind it coarsely
9. 6-10 pieces of Kaju
10. 5-6 pieces of Badam/ Almonds
11. 3 Tablespoon: Khas-Khas: Pre-soaked (Poppy Seeds)
12. Magaz Seeds (Dried Muskmelon, Watermelon and Pumpkin): one each tablespoon
Make a paste of all these ingredients and keep aside
METHOD
First fry the chopped onions in oil and make a paste of it and keep it aside.
Now boil the meat, adding salt, haldi (2 tablespoon), Ginger Garlic Paste and half of ground
Garam Masala and at par cook it.
Now take a thick bottom (tapeli/ bartan) p an. Heat 200 ml of oil. Heat it, then reduce the flame
add the remaining Ginger Garlic Paste. Stir fry it, then add the meat pieces only only and stir
them well in the oil and Ginger Garlic paste; now add haldi (remaining), dhaniya powder, chilli
powder and bhuno it adding the stalk of boiled meat. Now, check the meat pieces if they are
tender, but not very soft, then add onion paste and curd. Then, stir it till the oil separates and the
aroma starts coming. After the oil starts to separate, add the Kaju Badam + all ingredients paste
to it and stir well. This will tend to stick at the bottom of the pan, so carefully go on stirring it. If
you find oil to be less, put a little ghee to it. Now, add a little water to it, so that all the masalas,
get little volume and blend well with each other. Now, garnish it with the remaining ground
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garam masala and finely chopped coriander leaves and cover it for a minute or two and put it off
the flame.
PORTION SIZE
1. 4 meat pieces
3. Onion Salad
4. Slice of Lemon
5. Green Chutney
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3. Paya (Shorba)
INGREDIENTS
1. 2 pairs of Paya cut into pieces cleaned and washed.
2. 6 Medium-Sized Onions
3. 3 Tablespoons Ginger Garlic Paste (Heaped)
5. 3 Tablespoons Dhaniya Powder
6. 4 Tablespoons Red Chilli Powder
7. Garam Masala
a. 10-15 Black Pepper
b. 2 Black Cardamom
c. 8 Cloves
d. 3 1-inch Cinnamon Sticks
e. 1 Big Bay Leaf (Kadhi Patta)
8. 200 ml Groundnut Oil
METHOD
Heat oil in a cooker. Crackle Garam Masala, then put sliced onions, Ginger Garlic Paste and
paya pieces. Stir a little, put haldi and Dhaniya Powder and salt to taste and now put lid on it
and set it simmer on very low flame.
In between open and keep on stirring. The onions will get tender and soft in the vapours and will
become a fine pulp in the process and payas will start getting tender too. Bhuno i t till the oil
separates and now add red chilli powder to it ad add two glasses of hot water to it and cover the
cooker lid and cook for 20-30 minutes.
Let the flames off and cool it naturally. After the vapours cool down, open the lid. Check the
consistency/ density, which should not be thick, neither very flowy, garnish with coriander and
serve hot.
PORTION SIZE
1. 4 meat pieces
3. Onion Salad
4. Slice of Lemon
5. Green Chutney
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5. Keema Kaleji
INGREDIENTS
1. 1 kg finely made Keema with no skin fat and cheechda m embranes which will spoil the
taste and texture of the dish.
2. 200 ml of oil, preferable groundnut oil.
3. 4 Medium sized-onions
4. 3 Tablespoons of Ginger Garlic Paste
5. 5-8 Green Chillies
6. 3 Tablespoon Red Chilli Powder
8. 1.5 Tablespoon Haldi Powder
9. 1.5 Tablespoon Ground Garam Masala
To make a powder of garam masala, the ingredients are:
a. 4 Big Black Cardamoms
b. 2 Green Cardamoms
c. 8 Cloves
d. 20 Black Peppers
e. 2-inch 2 pieces of Cinnamon
This proportion can be multiplied to make big amount of garam masala powder. Store it
in an airtight container and use when required.
METHOD
Take oil in a thick bottom pan, heat it. Put chopped onions, fry till translucent. Add Ginger Garlic
Paste. Stir, then add Keema and salt. Now simmer it on low flame and let the juices cook
Keema, and let the juices reduce and oil separate. Then, add the rest of the masalas except
green chillies and fry them in the Keema to blend well. Now, if you want to cook in a cooker, add
a little water and cook for two whistles or if you cook in the tapeli t hen add little-little water from
time to time; and cook till the Keema is tender. Now, add the green chillies (broken in twos) and
in couple of minutes, put off the flame and close the lid after garnishing it with coriander leaves
finely chopped. For Keema Kaleji, you have to par boil, the Kaleji pieces in salt water and haldi.
Drain the water and haldi. Drain the water and add the pieces with Keema and follow the rest
procedure as mentioned above.
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PORTION SIZE
1. 250 grams of gravy
2. 2 pair paos (4 pieces)
3. Onion Salads
4. Lemon Slice
5. Green Chutney
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7. Bheja
INGREDIENTS
1. 1 Bheja deveined, washed and drained in a sieve.
2. 1 Small-sized Onion cut finely
3. 2 Green Chillies slit and fine-chopped
4. 1 Tablespoon Red Chilli
5. ¼ Tablespoon Haldi
6. 3 Tablespoon Oil (Preferable Desi Ghee)
METHOD
Heat oil, put finely chopped onions, fry the onions, till they are translucent, then add green chilli
and stir for a minute or two, add haldi and red chilli powder with salt to taste and add the bheja
and stir it well as the oil separates, add finely chopped green coriander and close the lif and
remove it from fire, serve hot.
PORTION SIZE
3. Onion Salads
4. Lemon Slice
5. Green Chutney
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8. Khada Masala Gosht
INGREDIENTS
1. 1 kg Mutton
2. 4 Onions big sized
3. 3 Tablespoons Garlic finely chopped
4. 2 Tablespoon Ginger
5. 5-10 Red Chillies (Whole)
7. 1 Tablespoon Haldi Powder
8. Garam Masala
a. 4 Black Cardamom
b. 4 Green Cardamom
c. 10-15 Black Pepper
d. 6-8 Cloves
e. 1-inch 3 pieces of Cinnamon
METHOD
Heat oil in a thick bottom pan, crackle the garam masala, add onions (chopped). Stir it till it
becomes translucent and then add chopped Ginger Garlic and whole red chillies and Dhaniya
powder. Stir well then add meat pieces and stir cook adding seasoning (salt) as after seasoning
the meat will release juices and we initially want to cook the meat in that juice in low flame. After
the juices dry and oil separates you, put little water and pressure cook it till the meat gets
tender. Open the lid and adjust the consistency by adding warm water and garnish with
coriander and serve hot.
PORTION SIZE
1. 4 meat pieces
3. Onion Salad
4. Slice of Lemon
5. Green Chutney
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9. Khichda (Haleem)
INGREDIENTS
1. ½ kg khichda wheat (descaled wheat grains)
2. ½ kg mutton - less bones soft pieces + Guddi ki haddi
3. Dals - Tuwar Dal, Chana Dal, Mysoor Dal (Red), Moong Mogar, Urad Mogar & Chawla
been (kidney peas) - Total 150-200 gms (not more than this)
4. Ginger Garlic Paste: 5 Table Spoon
5. Green Chillies
6. 8-10 onions
7. Haldi: 1.5 tbsp
8. Dhaniya: 4tbsp
9. Red Chilli Powder: 3 tbsp
10. Powdered Garam Masala: 1.5 tbsp
11. Saunf: 1tbsp
12. Oil: 200 ml
13. Saunth: 1 tbsp
14. Ghee: 100 ml
METHOD: This dish is made in 5 steps
Step 1: Take 2 tablespoons of oil, fry 1.5 big sized onion till translucent then add 2 tablespoons
of Ginger Garlic Paste, 1 tablespoon haldi, 1 tablespoon red chilli powder.
1.5 tablespoon Dhaniya Powder, 1 tablespoon Garam Masala, saute a little and then add salt to
taste put water ½ a glass and pressure cook till tender, and then keep aside.
Step 2: Take a thick bottom cooker, heat ½ cooker of water and heat it when water starts
boiling 150 ml oil to it, add salt + 1 big sized onion, 1.5 tablespoon of Ginger Garlic Paste + 1
Tablespoon Haldi + 1 Tablespoon Red Chilli Powder + 1.5 tablespoon Dhaniya Powder + 10-15
Green Chillies (small sized) broke into two and now add wheat grains. Now close the lid and
pressure cook at very low flame for half an hour.
According to the size of cooker, the cooking time should be decided. If the cooker is overcooked
and water holding capacity is not enough, the wheat will burn at the bottom. It is better check in
the middle of the process. Now cook the wheat accordingly, till they are soft and well-cooked.
Keep cooking after opening the lid. Go on adding little warm water and continue cooking and in
the process, go on smashing the mixture by a GHOTA (a wooden dumbbell shaped smasher
specially designed for this dish).
Step 3: Pre Soaked dals. Cook the dals in a pressure cooker adding salt til they become very
tender, add this mixture to the wheat mixture and continue smashing (Ghotna) till the mixture
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becomes nice pulpy smooth and the wheat grains are well broken into a paste. The density/
consistency should be thick. Now add the cooked meat to this mixture and continue the process
(Ghotna). Now, the meat pieces blend well with the mixture.
After this step, the density/ consistency should not be very flowy nor very thick. This should be
adjusted by adding warm water, to get it to an appropriate density or consistency.
Step 4: Take a pan, heat 150ml desi ghee. Take the pan off the fire, add saunf then add one
small onion ring to it. Fry till golden brown, again remove from fire and add garam masala and
saunth powder and put this tadka o n the wheat mixture and stir well.
Step 5: Fry the remaining onions finely chopped into half rings till golden brown, remove it and
spread it on kitchen towels, it should remain crisp.
Finely cut coriander leave and mint leaves.
Make fine juveniles of adrak and cut some green chillies finely.
How to serve Khichda?

Take khichda mixture in a serving bowl. Now heat 50ml of desi ghee in a pan. Pour it o the dish,
then garnish it with fried onions (birista/ c runchy brown sauteed onions), coriander leaves, mint
leaves, ginger juveniles and lime juice with green chillies and serve hot.
PORTION SIZE
3. Onion Salads
4. Lemon Slice
5. Green Chutney
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10. Kofta Curry
INGREDIENTS
1. ½ kg Minced meat (Keema)
2. 4 Big Sized Onions made into paste
3. 5-6 Green Chillies
4. 1.5 Tablespoon Ground Garam Masala
5. Whole Garam Masala
a. 1 Big black Elaichi
b. 1.5 inch dakhini stick
c. 4-5 Cloves
d. 10 Black Peppers
e. 1 Bay Leaf
6. 150 ml Groundnut Oil
8. 2 Big Sized Tomato deskined pureed
10. 1 Tablespoon Haldi
12. 2 Tablespoon White Masala Powder
13. 2 Tablespoon Bhuna Chana Powder
METHOD
Take a grinder, put green chillies, 1.5 Tablespoon garam masala, salt, two Tablespoon white
masala powder, ½ Tablespoon haldi, 1 Tablespoon red chilli powder, 2.5 Tablespoon Dhaniya
Powder, 2 Tablespoon Bhuna Chana Powder and add a small portion of Keema to it and grind it
coarsely. Now add the rest of the Keema and again grind it coarsely. Put a little oil and just grind
once and remove the mixture and make small balls of it. Now, take a pan or tapeli put water 1.5
glass ass khada garam masala and little salt and boil it and slowly put the balls into it and let it
cook till the Keema balls become tender. Remove the balls and keep the water aside.
Now, to make the gravy for kebabs take a thick bottom tapeli. H eat oil, put the ground onion
paste and fry it, till it turns golden. Now add Ginger Garlic Paste and fry it as well. Put haldi
mirchi dhaniya powder and stir it well, then add tomato puree and cook well till the oil separates,
then go on adding the kebab stock and cook the masala well by adding little by little. The
masala should be separated from the oil and now it is time to add water. Make it flowy (Gadha)
consistency/ density, add salt to taste and bring it to a boil. Then slowly put the kebab rolls into
it. After cooking for 5 minutes, adjust the consistency by adding more warm water. Put 1
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Tablespoon ground garam masala to it bring it to a boil add finely chopped coriander and close
the lid; serve hot.
PORTION SIZE
1. 4 Balls of Kofta
3. Onion Salad
4. Slice of Lemon
5. Green Chutney
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11. Shammi Kebab
INGREDIENTS
1. 1kg Keema
2. 200 grams Chana Dal
4. 2 Tablespoon garam masala powder
8. 2-3 Big onions finely chopped
9. 8-10 Green Chillies slit and finely chopped
10. Green Coriander finely chopped
11. Mint Leaves
12. Salt to taste
13. Oil to Shallow fry
METHOD
In a pressure cooker, take Keema, dal, Ginger Garlic Paste, haldi, mirchi, dhaniya, daram
masala and salt + 2 Tablespoon oil and pressure cook till it is at par cooked (meaning that the
dal should be cooked, but shouldn’t break (galni nahi chahiye). T his is very important that dal
should not be overcooked, it will spoil the dish. Now open the cooker lid and cook till the mixture
dries out. It should be free of moisture. Now cool the mixture and grind it into a smooth mixture.
Now, make a mixture of onions, green coriander, mint leaves and add a little salt to it. Now
divide the Keema mixture into small portions of the size which you want to make kebabs, spread
it on your palm fill it with the filling mixture of onions and carefully fold it using little water. Now,
roll all the kebabs and let it rest before serving a non-stick pan and shallow fry them in oil or
ghee till they are nice golden and crisp.
How to serve Shammi Kebab?

Serve them with lime onion rings and green chutney
PORTION SIZE
1. 4 Pieces of Kebab
3. Onion Salads
4. Lemon Slice
5. Green Chutney
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12. White Chicken
INGREDIENTS
1. 1kg Chicken
2. 10-12 Green chillies. This quantity can vary according to the hotness of the chillies make
a paste of them.
3. Ginger Garlic Paste: 3 Tablespoon Garam Masala
4. 3-4 Green Elaichi
5. 2-inch piece of Cinnamon
6. 3-4 Cloves
7. Black Pepper powder to balance the hotness of the flavour
8. 4-5 Medium Sized Onions (cut finely): Fry them golden and make a fine paste
9. White Masala: 5-8 Cashew/ Kaju | 4-5 Almonds/ Badam | 2 Tablespoon Khas Khas
pre-soacked | 2 Tablespoon of Muskmelon, Watermelon, Pumpkin & White Til seeds.
Grind it finely.
10. Fresh Cream (Malai): 2-3 Tablespoon
METHOD
Heat 200ml Oil in a thick bottom pan. Put chicken pieces and stir fry them for 2 minutes. Then
add Ginger Garlic Paste, salt and green chilli paste and saute it till the juices secreted are
vapourised;
Or first fry the chicken pieces and remove them. Then add Ginger Garlic Paste, Green Chilli
Paste and salt, stir it and fry it. Stir it and fry it. Stir it continuously so that it does not stick to the
bottom of the tapeli. Then, as it turns just golden, add chicken pieces. The juices secreted will
tender the chicken pieces partially. Then, add the while masala paste and cook the chicken till it
is nice and soft.
How to Serve White Chicken?

Garnish with coriander leaves and serve hot
(Optional): Heat a charcoal piece and smoke the chicken curry to give it a smoked flavour.
PORTION SIZE
1. 4 Pieces of Chicken
3. Onion Salad
4. Slice of Lemon
5. Green Chutney
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13. Chicken Curry
INGREDIENTS
1. 1KG Chicken
2. 200ml Curd (Hung Curd: With water removed)
4. 2.5 Tablespoon Red Chilli Powder
5. 1.5 Tablespoon Dhaniya Powder
6. ½ Tablespoon Haldi
7. 3-4 big sized onions cut finely: fry them to gold colour and grind it adding some curd to it
into a juice paste.
8. Finely Chopped Green Coriander to Garnish
9. Garam Masala
a. 3-4 Green Cardamom
b. 1-inch 2 pieces Cinnamon
c. 5 Cloves
d. 10 Black Pepper
e. Big Nutmeg (Jaayfal)
f. ½ flower of Javetri
Grind this masala into a fine powder
METHOD
Wash chicken and tap dry it by a kitchen towel or keep it to drain in a sieve for half an hour.
Now, marinate the chicken with curd, garam masala, salt and a tablespoon of lime juice. Keep it
covered for 20 minutes.
Now take a thick bottom tapeli, heat 4 tablespoon oil at low flame, put Ginger Garlic paste and
fry it. Then, put the marinated chicken into it. Stir it and let it cook in the juices released.
Add haldi, red chilli, dhaniya powder and continue cooking. Now, when the oil starts separating,
add the onion paste and salt. Stir it and fry it. Stir it continuously, so that it does not stick to the
bottom of the thick bottom tapeli. Then, as it turns just golden, add chicken pieces. Now, stir fry
the pieces. The juices secreted will tender the chicken pieces partially. Then, add the white
masala paste and cook the chicken till it is nice and soft.
How to serve Chicken Curry?

Garnish, with coriander leaves and serve hot.
(Optional): Heat a charcoal piece and smoke the chicken curry to give it a smoked flavour.
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PORTION SIZE
1. 4 Pieces of Chicken
3. Onion Salad
4. Slice of Lemon
5. Green Chutney
Athar Ali Nagpurwala

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Founder & Director, Chai Kaapi

athar@thechaikaapi.com
www.thechaikaapi.com
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Non Vegetarian Menu - Chai Kaapi

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Non Vegetarian Menu - Chai Kaapi

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Flying Turtles Foods & Beverages India Pvt. Ltd.

303, Satguru Parinaya, 5, Warehouse Rd,

1. Roghan Gosht Rs. 300

8. Khada Masala Gosht

METHOD: This dish is made in 5 steps

How to serve Khichda?

10. Kofta Curry

11. Shammi Kebab

How to serve Shammi Kebab?

12. White Chicken

How to Serve White Chicken?

13. Chicken Curry

How to serve Chicken Curry?

Athar Ali Nagpurwala

Founder & Director, Chai Kaapi

You might also like

Non Vegetarian Menu - Chai Kaapi

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

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Non Vegetarian Menu - Chai Kaapi

Uploaded by

Copyright:

Available Formats

Flying Turtles Foods & Beverages India Pvt. Ltd.

303, Satguru Parinaya, 5, Warehouse Rd,

1. Roghan Gosht Rs. 300

8. Khada Masala Gosht

METHOD: ​This dish is made in 5 steps

How to serve Khichda?

10. Kofta Curry

11. Shammi Kebab

How to serve Shammi Kebab?

12. White Chicken

How to Serve White Chicken?

13. Chicken Curry

How to serve Chicken Curry?

Athar Ali Nagpurwala

Founder & Director, Chai Kaapi

You might also like

METHOD: This dish is made in 5 steps