6th Sem Menu Recipes

ATK MENU---6TH SEMESTER
MENU 01( ITALY) MENU 7 (Greek)

Minestrone soup 1 Spicy feta & beetroot salad 37
Ravioli Alfredo 2 Soupe Avogolemeno 38
Risotto 3 Rice&lemon soup 39
Pollo Alla Cacciatora 4 Moussake A La Greque/Veg mousaka 40
Melanzane Parmigiana 5 Dolmas 41
Tzaziki 42
MENU 02( Chinese) MENU 08 (Chinese )

Prawn Ball Soup 6 Wanton Soup 43
Hot n Sour soup 7 Spring Rolls 44
Fried Wantons with hot garlic sauce 8 Sweet & Sour vegetables 45
Stir fried chicken with peppers 9 Fish / Paneer Szechwan 46
Chilli paneer 10 Chow Mein 47
Hakka Noddles 11
MENU 03 (Indian)
Tomato Dhaniya shorba 12 MENU 9(German)
Chicken Biriyani / Veg Biriyani 13 48
Mirchi ka salaan 14 Linsensuppe 49
Chana dal 15 Sauerbraten 50
Raita 16 Spatzale 51
Gajar Halwa 17 German Potato Salad
Menu-4(Gujarati) MENU 10 (U.K.)
Khandvi 18
Vagherela bhaat 19 Scotch Broth 52
Kadhi 20 Roast chicken 53
Kathol 21 Yorkshire pudding 54
Undhiyu 22 Glazed Carrots & Turnips 55
Bhakri 24 Roast Patato 56
Jalebi 25
MENU-11(Charcuterie)
MENU 05 ( Chinese) Chicken Galantine
Sweet corn soup( v/nv) 26 Fish Terrine
Shao Mai ( v/nv) 27 Veg &Cheese Pate’
Tung-Po Mutton/ 28 Savoury Mousse
Paneer in Garlic sauce 29 Plate presentation & Garnishing
Beans Sichwan 30
Chinese Fried Rice 31
MENU _-6 ( SPAIN)

Gazpacho 32
Pollo En Pepitoria 33
34
Paella
35
Fritata De Patata 36
Espinacas con Garbanzos
(Spinach and Chickpeas)
MENU 1
MINESTRONE SOUP
RAVIOLI ALFREDO
POLLO A LA CACIATORE
RISOTTO
MEDANZANE PARMIGIANA
MINESTRONE SOUP
portion: 04
Sr. no Ingredients Qty

1 Butter 50gms
2 Carrots 25gms
3 Turnip 25gms
4 Leek 25gms
5 Celery 25gms
6 Onion 25gms
7 Cabbage 25gms
8 Green peas 25gms
9 French beans 25gms
10 Potatoes 25gms
11 stock(vegetable) 1 litre
12 Tomato puree 50gms
13 Tomato concasse 200gms
14 Bouquet garni 1 sachet
15 Garlic 10gms.
16 Macroni 15gms
17 Seasoning To taste
18 Herbs (basil) 1 gm
19 Parmessan cheese 25gms
METHOD:
1. Cut the vegetables in macedoine shape .Heat little butter in thick pan.
2. Add chop garlic, sauté all vegetables except cabbage and potatoes.
3. Add tomato puree and seasoning. Cook for ½ min. Add tomato concase and vegetable stock.
4. Bring it to boil along with bouquet garni.
5. Remove the scum and when the vegetables are almost cooked.
6. Add macroni and potato. Cook for 5-6 mins.
7. Add cabbage and remove bouquet garni. Add chopped herbs for flavour(basil)
8. Serve hot garnish with grated parmesan cheese.
RAVIOLI ALFREDO
Portion: 04

1 Ref flour 250gms
2 Salt t/t
3 Oil 10gms
4 Egg 02 nos
For Stuffing
5 Onion chopped 20 gms
6 Garlic 10 gms
7 Spinach 500 gms
8 Mushrooms 50 gms
9 Seasoning t/t
10 Parmesan Cheese 30gms
11 Cottage cheese 30 gms
For Alfredo sauce
11 Cheese sauce 400 gm
12 Crushed red chilli flakes 1gms
13 Fresh cream 25gms
14 Butter 10 gms
15 Seasoning & sugar to taste
16 Basil 5 gms
METHOD:
1. Add salt and oil to the flour .add the egg and make a hard but smooth dough. Allow to rest for 15
minutes. Divide into 4 portions
2. Roll the dough into a thin sheets of 2 mm thickness and 6”x8” size.
3. Pick wash and clean the spinach. Blanch and chop it roughly. Chop the mushrooms. Heat butter in a
pan and sauté the chopped garlic, chopped onion and then the mushrooms till done. Add the chopped
spinach and seasoning and cook for 1 minute till dry. Add grated cheese to it.
4. Lay a sheet and put little of the spinach mixture on it at four places at equidistance from each other
and1” from the sides. Apply beaten egg on the sides of the sheet and put a second sheet over the first
so as to cover the spinach mixture. Press the sides to attach the sheets. With the help of cutter , cut
the sheets into round or square ravioli .Proceed similarly with the other sheets.
5. Boil 2 lts of water with salt and little oil. When it boils add the ravioli and boil till it is a la dente.
Remove and strain . cool in chilled water. Apply oil to it.
6. Heat butter in a pan and add the crushed red chilli flakes. Add the cheese sauce, fresh cream and
seasoning to taste.add finely chopped basil leaves.
7. Strain and add the ravioli. Mix and check seasoning . Serve it in a plate and top it with basil leaf.
VEGETABLE RISSOTTO
Portion: 04
Sr. Ingredients Qty

no
1 Risotto rice 300gms
2 Seasoning t/t
3 Carrots 50 gms
4 French beans 30 gms
5 Green peas 50 gms
6 Veg stock 30 gms
7 Fresh Tomato concasse 600 ml
8 Garlic 10 gms
9 Bay leaf 50 gms
10 Onion 01 no
11 Butter 10 gms
12 Cheese 50 gms
13 Chopped parsley 05 gms
METHOD:
1. Clean wash and soak the rice.
2. Cut the vegetables into macedoine shape
3. Heat butter in a deckchi and sauté the bayleaf and garlic for ½ a minute.
4. Add the vegetables and sauté for 2 minutes. Add the concasse of tomatoes and cook for 1 minute.
5. Strain and the rice along with seasoning. Sauté till it becomes transparent.
6. Add double quantity of water and cook till the water is absorbed .Add grated cheese and mix well
7. Adjust the consistency and taste.

8. Serve hot garnished with chopped parsley
POLLO A AL CACIATORA
RECIPE:
Portion: 04
Sr. Ingredients Qty
no
1 Chicken 800gms
2 Salt t/t
3 Olive oil 30gms
4 Onion 80gms
5 Carrots 50gms
6 Mushrooms 50gms
7 Celery 20 gms
8 Olives 20 gms
9 Fresh Tomato concasse 400 gm
10 Garlic 10 gms
11 Ref flour 50gms
12 Bay leaf 15 gms
13 Pancetta bacon 50 gms
14 Crushed black pepper corn 10 gms
15 Red wine 60 ml
16 Rose mary herbs 1 gm
17 Brown stock 200ml
METHOD:
1. Cut the chicken into sauté cut and marinate with salt and crushed black pepper corn.
2. Heat oil in pan , dust the chicken with flour and sauté the chicken to brown colour and remove.
3. In the same oil, sauté chopped garlic, celery and onion to a transparent colour. Add the dices carrots,
mushrooms and bacon and cook for some time. Add the red wine and tomato concasse , rosemary
herbs and cook for some time.
4. Add the chicken and brown stock and cook till the chicken is done and the sauce is thick.
5. Add the olives and Adjust the consistency and taste.
6. Serve hot garnished with fresh rosemary herbs
MELANZANE DE PARMIGIANE
Portion: 04

1 Round Brinjals 400gms
2 Salt t/t
3 Crushed black pepper corn
4 Ref flour
5 Olive oil 30gms
6 Parmesan cheese 50 gms
7 Mozzarella cheese 100 gms
For tomato sauce
1 Fresh Tomato concasse 400 gm
2 Garlic 10 gms
3 Tomato puree tinned 50gms
4 Onion 20gms
5 Butter 10 gms
6 Seasoning & sugar to taste
7 Basil leaves 10 gms
METHOD:
1. Cut the brinjal into 1 cm thick slices and sprinkle with salt, crushed black pepper corn and ref. Flour.
2. Heat oil in apan and shallow fry the brinjals till done and golden brown in colour.
3. In a baking dish make a layer of brinjals, top it with the tomato sauce . top it parmesan cheese. And
make another layer of brinjal tomato sauce and parmesan cheese.
4. Top the above with mozzarella cheese and bake in the oven till the mozzarella melts.
5. Serve hot garnished with parsley sprigs
to prepare tomato sauce
6. Sauté garlic and then onion in oil or butter in a pan. Add tomato puree and cook for ½ a
minute.
7. Add the fresh tomato puree, seasoning, sugar and vinegar and cook till dry.
8. Add equal quantity of water and cook for 10 minutes till it thickens.
9. Adjust the consistency and taste.
Menu- 2
Prawn ball soup
Hot n sour soup
Fried wantons with hot garlic sauce
Stir fried chicken with peppers
Chilli paneer
Hakka noodles
PRAWN BALL SOUP

SR NO INGREDIENTS QUANTITY
1 Shelled prawns 200gms
2 Egg 1 no.
3 Chicken stock 600 ml.
4 Soya sauce 10 ml.
5 Salt and pepper powder t/t
6 Chilly sauce 10ml.
7 Corn flour 15 gms
8 Jullienes of cabbage/ carrots/ capsicum 25gms
9 Chilli oil 2 ml
10 Chopped coriander+sp. Onion green 10 gms
METHOD:
1. Clean , devein and chop the prawns.
2. Mix with salt pepper powder and egg.
3. Boil the chicken stock.
4. Add soya sauce ,chilli sauce and seasoning.
5. Make small balls of the prawn mixture and cook in the stock over slow flame till the float.
6. Add the jullienes of veg and cook for 2 minutes. Check seasoning and serve hot garnished with finely
chopped coriander leaves, sp. Onion greens and drops of chilli oil.
Veg Hot & Sour soup
1 Veg stock 800ml
2 Cabbage 100gm
3 Carrots 50gm
4 Capsicum 50gm
5 Spring onions 50gm
6 Mushrooms 30 gms
7 Seasoning 2tsp
8 Chilli garlic paste 20gm
9 Garlic 10gm
10 Soya sauce 10ml
11 Vinegar 10ml
12 Corn flour 20gm
13 M.S.G 1gm
14 Ginger 15gm
METHOD:
1. Shred vegetables finely.

2. Heat oil in a wok and add ginger, garlic & chilli garlic paste.
3. Stir fry vegetables into it & cook for 1 min.
4. Add soya sauce ,vinegar and seasoning.
5. Add veg stock & cook till it boils & thicken with dissolved corn starch in little water,
adjust seasoning add M.S.G & serve hot.
FRIED WANTONS(CHICKEN)
1 Ref. flour 100gm.
2 Egg 01nos.
3 Oil 5ml.
4 Sp-Onion 50gm.
5 Chicken 200gm.
6 Carrot 50gm.
7 Soya sauce 20ml.
8 Chopped garlic 15gm.
9 Salt pepper t/t
10 Chilli garlic sauce paste 30gm.
11 MSG 01gm.
12 corn flour 10 gms
METHOD
1. Prepare a hand dough using ref, flour. Egg, little oil and water. Allow it to rest pass through a pasta
machine to make a sheets of 2 mm thichness cut into square sheets of 3” sides. sprirkle with flour.
2. Prepare a stuffing with very small dices of chicken, chopped spring onion, ginger, green chillies and seasoning.
3. Stuff the wanton sheets with this mixture,apply water on the sides and fold two diagonally opposite ends to
get triangle shape. Now pull the other two ends together and paste together with the help of water .
4. Heat oil in a wok till it fumes .fry the wantons to golden brown colour. Remove from the oil into a kitchen
paper.
5. Serve with hot garlic sauce.
HOT GARLIC SAUCE
6. Heat oil in a wok. Sauté the chopped garlic till it browns. Add chopped spring onion and sauté for some
time.Add the chilli garlic paste and stir fry for a minute .Add soya sauce, vinegar and seasoning . Add water and
thicken with dissolved corn flour. Check seasoning.
7. Serve hot.
NOTE: for vegetarians , stuffing may be prepared with fine dices of cabbage (more), carrots, capsicum,
mushrooms, spring onion may be used
STIR FRIED CHICKEN WITH PEPPERS

1 Boneless chicken 400gm.
2 egg 02no
3 Corn flour+ flour 50gm.
4 Oil (to fry) 100gm.
5 Spring onion whites 50gm.
6 ginger 10gm.
7 Garlic 15gm.
8 Soya sauce 10ml
9 Vinegar 10ml.
10 Red+ yellow+ green Capsicum dices 200gm
11 Seasoning t/t
12 Stock(chicken) 350ml.
13 Corn flour 15gm
15 Sesame seed oil 15ml.
16 Ajinomoto 01gm
17 Onion dices 100gms
18 Chilli garlic paste 30 gms
METHOD
1. Cut the boneless chicken into small pieces marinate with salt, pepper with vinegar , soya sauce for 15
minute.
2. Add the egg, flour and corn flour to the chicken to form a coating.
3. Heat oil in a wok to a medium temperature and fry the chicken to a crisp and golden colour keep separately.
4. Chop ginger and garlic.
5. Heat with oil in a wok sauté the ginger & garlic. Sauté chopped spring onion whites .Add dices of onion ,
capsicum. Add chilli garlic paste , soya sauce, salt, pepper.
6. Cook for 1/2 minutes and add the stock to it.
7. Thicken with dissolved corn starch.
8. Adjust the consistency and seasoning of the sauce.
9. Add the fried chicken to it and cook for 1 minutes till it is done and the sauce is thick.
10. Finish with sesame seed oil and ajinomoto.
11. Serve garnished with chopped spring onion greens
CHILLI PANEER
1 Paneer 300gm.
2 Corn flour+flour 50gm.
3 Oil (to fry) 100gm.
4 Spring onion whites 50gm.
5 ginger 10gm.
6 Garlic 15gm.
7 Soya sauce 10ml
8 Green chillies 5 gms
9 Capsicum dices 200gm
10 Seasoning t/t
11 Water 100ml.
12 Corn flour 15gm
13 Sesame seed oil 15ml.
15 Ajinomoto 01gm
16 Onion dices 100gms
METHOD
1. Cut the paneer into diamond shape, marinate with salt, pepper, soya sauce and chiili sauce for 15 minute.
2. Make a batter with flour and corn flour form a coating consistency.
3. Heat oil in a wok to a medium temperature and dip in the batter and fry the paneer to a crisp and golden
colour. keep separately.
4. Chop ginger and garlic.
5. Heat with oil in a wok. When it fames sauté the ginger & garlic. Sauté chopped spring onion white’s .Add
dices of onion, capsicum. Add chilli garlic paste, soya sauce, salt, pepper.
6. Cook for 1/2 minutes and add the waterto it.
7. Thicken with dissolved corn starch.
8. Adjust the consistency and seasoning of the sauce.
9. Add the fried paneer to it and cook for 15 seconds till the sauce is thick.
10. Finish with sesame seed oil and ajinomoto.
11. Serve garnished with chopped spring onion greens
HAKKA NOODLES
1 Ref. flour 500gm.
2 Egg 04nos.
3 Oil 25ml.
4 Capsicum 50gm.
5 Sp-Onion 50gm.
6 Cabbage 250gm.
7 Carrot 50gm.
8 Soya sauce 20ml.
9 Bean sprouts 50gm.
10 Salt pepper t/t
11 Chilli garlic sauce paste 30gm.
12 Tasting powder 01gm.
METHOD
1. Prepare a hand dough using ref, flour. Egg, little oil and water. Allow it to rest pass through a pasta
machine to make a sheets of 2 mm thichness cut into noodle shape. Sprinkle with flour.
2. Blanch the noodles in boiling waits till a la dente strain and put into cold water. Drain and apply oil on them.
Keep aside.
3. Cut the vegetables into julliens.
4. Heat oil in a wok till it fumes .Add the vegetables and stir fry for a minute .Add soya sauce , chilli garlic sauce ,
MSG and seasoning . add the boiled noodles and Mix thoroughly.
5. Serve hot.
MENU-3
Tomatar dhaniya ke shorba
Murgh/veg Biriyani
Mirchi ka salaan
Chana dal
Raita
Gajar halwa
TAMATAR DHANIYA SHORBA
INGREDIENTS:
1. Tomatoes 300gm.
2. Salt To taste
3. Gr ChillI 5gm.
4. Ginger 10gm.
5. Gr.coriander leaves 10 gms
6. Gr. Coriander stalks 10gms
7. Crushed black pepper corn 5 gms
STEPS
1. clean & cut tomatoes.
2. place all the ingredients(except gr. Coriander leaves) in heavy bottom pan with 1.5ltr water.
3.put it on fire and bring to boil, reduce fire and simmer for a about an hour.
4.when the shorba has attained the body, remove from the fire and the strain through a muslin cloth.
5. Adjust seasoning and add the crushed black pepper corn.
6. Serve piping hot garnished with finely chopped of coriander leaves.
Murgh/veg Biriyani
4 portions
1 Chicken 400 gms
2 Basmati rice 400 gms
3 Onion 200 gms
4 Oil to fry 500 gms
5 Curd 200 gms
6 Ginger garlic gr. Chilli paste 30 gms
7 Gr. Coriander chopped 10 gms
8 Mint leaves chopped 10 gms
9 Ghee 50 gms
10 Salt & sugar 10 gms
11 Wh. Garam masala 10 gms
12 Garam masala powder 5 gms
13 Kewra essence/ mitha itra 1-2 drops
14 Red chilli powder 5 gms
15 Haldi powder 5 gms
16 Saffron water 25 Ml
17 Boiled eggs 4 nos
METHOD
1. Cut the chicken into large pieces and marinate with ginger garlic gr. Chilli paste, haldi, red chilli
powder , salt and ¾ th of curd. Keep aside.
2. Clean wash and soak the rice. Boil along with whole garam masala till 90% done and drain it.
3. Heat oil in kadai and cook the marinated chicken till done.
4. Slice the onions and deep fry to a golden brown colour. Add chopped coriander , ch. Mint leaves and
garam masala powder( kalia).
5. Add kewra essence/ mitha itra to remaining curd and whisk.
6. Take a brass deckchi. Pour hot ghee into it.put 1/3rd of the chicken along with all the gravy at the
bottom.sprinkle with the kalia.put a layer of riceon it. Sprinkle with salt , sugar, ghee and whisked
curd.
7. Follow it up with second and 3rd layer .sprinkle saffron water on top.
8. Seal the deckchi with a lid using dough.
9. Cook in dum for 40-45 minutes in a oven or on a hot tawa till the ld comes out easily.
10. Serve hot garnished with fried onions and boiled eggs.
Note:for vegetarians make dry vegetable masala prep with onions and follow similarly
Mirchi ka Salaan
4 portions
1 Long green chillies(salaan mirch) 200 gms
2 Onion paste 100 gms
3 Oil 50 gms
4 Nigela seeds(kalonjee) 2 gms
6 Mustard seeds 2
8 Salt 5 gms
9 Peanut s 50 gms
10 Till seeds 25 gms
11 Jeera seeds 5 gms
12 Coriander seeds 5 gms
14 Red chilli powder 5 gm
15 Fresh coconut 40 gms
16 Tamarind pulp 20 gms
17 Curry leaves 5-6 leaves
METHOD
1. Wash and slit the chillies. Remove the seeds and keep aside.
2. Roast the peanut and remove the skin. Roast the jeera, coriander and till seeds.make smooth paste
along with the peanuts and coconut.
3. Heat oil in a pan and fry the chillies till they turn white. Remove.
4. In the same oil. Add the mustard seeds, nigella seeds and curry patta. After the crackle add the onion
paste and fry till it starts browning. Add the turmeric powder, red chilli powder , salt and cook till it
leaves oil.
5. Add the pea nut paste and cook till it leaves oil. Add hot water and tamarind pulp and cook to a gravy
consistency.
6. Add the fried chillies and cook for 2 minutes.
7. Check seasoning and serve garnished with chopped coriander.
Chana Daal
4 portions
1 Chana dal 200 gms
2 Onion 100 gms
3 Oil 30 gms
6 Salt 5 gms
7 Jeera seeds 5 gms
9 Red chilli powder 5 Ml
10 Red chilli whole 1 No
11 Hing 1 gms
12 Tomatoes 50 Gms
METHOD
1. Wash and soak the dal for ½ an hour.add 4 times water and bring to a boil. Remove the skum.
2. Add salt and haldi and boil till done.
3. In a kadai heat oil and add red chilli whole, jeera , hing and when it crackles add the onion and fry
till golden colour. Add ginger garlic paste, red chilli powder and chopped tomatoes. Cook till mashed
up.
4. Add to the dal and adjust the consistency.
5. Serve hot garnished with chopped coriander.
Raita
4 portions
SR NO INGREDIENTS QUANTITY unit
1 Curd 300 gms
2 Salt 5 gms
3 Red chilli powder 1 gms
4 Broiled jeera powder 5 gms
METHOD
1. Whisk all the ingredients together and check seasoning.
2. Serve chilled garnished with red chilli powder and jeera powder
Gajar ke halwa
4 portions
SR NO INGREDIENTS QUANTITY uni
t
1 Carrots 200 gms
2 Ghee 50 gms
3 Cardamom seeds 1 gms
4 Sugar 60 gms
5 Mawa 100 gms
6 Cashew nut and almonds 30 gms
7 Milk 500 ml
METHOD
3. Wash and peel the carrots. Grate it finely.

4. Heat ½ of ghee in a pan and add the cardamom seeds. Add the grated carrots and sauté till dry . add
the milk and cook till the milk evaporates and it is dry.
5. Add sugar and remaining ghee,50% mawa and roughly chopped dry fruits. And cook over high
flame till dry andreddish in colour.
6. Remove into a tray and garnish with grated mawa and serve hot.
MENU -4
GUJARATI MENU
Khandvi
Vagherela bhaat
Kadhi
Kathol
Undhiyu
Bhakri
Jalebi
--------------------------------------------------------------------------------------------------------------------------------------
KHANDVI
Sr no Ingredients Quantity
1 Besan 500gms
2 Curd 200gms
3 Water 300 gms
4 Salt To taste
5 Turmeric 5gms
For tempering
5 Oil 30ml
6 Til seeds 50gms
7 Mustard seeds 10gms
8 Himg A pinch
9 Curry leaves 10gm
10 Green chilli 50gm
For garnish
11 Fresh grated coconut 50gms
12 Corriander leaves 50gms
Method 13 Red chilli powder 10gms
1. Mix together besan and curd and water. Make a smooth solution and cook till water is absorbed.
2. Grease plate with oil, and spread solution on the plate.
3. Cut in 2 inch strips
4. Grease the finger and roll up all the strips individually.
5. Heat oil, mustard seeds, curry leaves, green chilli and til seeds and hing.
6. Pour over the prepared rolls.
7. Garnish with fresh coconut (grated) and chopped corriander leaves.
VAGHERELA BHAAT
Sr Ingredients Quantity
no
1 Basmati Rice 200 gm
2 Oil 40gms
3 Mustard seeds 5 gms
4 Red chilli whole 1 no
5 Jeera 5 gms
6 Whole garam masala 10gms
7 Hing A pinch
8 Curry patta 2 gms
9 Onion chopped 50 gms
10 Ginger garlic paste 30gms
11 Red chilli powder 10 gm
12 Haldi powder 10 gm
13 Dhaniya powder 15 gm
14 Ground nuts 40gms
15 Chopped green chillies 5gms
16 Lemon juice 5 ml
METHOD: 17 salt To taste
18 Chopped corriander 30 gms
1. Clean wash and soak the rice. Boil and drain the rice.
2. In a kadai heat oil. Add item no. 3 to 8 and allow to fry till they crackle.
3. Add the onion and fry to a golden colour. Add the ground nuts and fry for some time.
4. Add the ginger garlic paste, chopped green chillies, masalas 11-13, salt, lemon juice and fry till the
raw flavour of the masalas are gone.
5. Add the boiled rice to it and mix carefully.
6. Add the chopped coriander.
7. Serve hot garnished with chopped coriander.
GUJARATI KADHI
PORTIONS:04
1 Curd 200gms
2 Besan 25gms
3 Oil 10ml
4 Red chilli 1 no
5 Jeera 5 gm
6 Methi seeds 2 gm
7 Clove+cinnamon 5gm
8 Hing 1 gm
9 Salt T/t
10 Curry leaves 1gm
11 Sugar T/t
12 Water 200ml
13 Chopped gr. Corriander 20gm
14 Chopped gr. Chillies(opt) 1 no
METHOD:
1. Whisk the curd. Dissolve the besan in 100 ml water, strain and keep aside.
2. Heat oil in a pan, add red chilli whole, jeera, clove, cinnamon, methi seeds, curry leaves and saute for 10
seconds. Add hing and then the whisked curd, water and dissolved besan. Cook tll it becomes little thick.
3. Add chopped green chillies, gr. Coriander, salt and sugar to taste.
KATHOL
No.of por:30
1 Toor dana/kala chana 750gm
2 Channa atta 50gm
3 Curd 150gm
4 Turmeric 5gm
5 Red chilli powder 5gm
6 Hing 4gm
7 Cumin seeds 5gm
8 Oil 40gm
9 Jaggery 100gm
Method
10 Green chilli 20gm
1. Soak the dana 11 Corriander leaves 10gm overnight and cook till done.
2. Heat oil, add cumin seeds, turmeric, hing, green chillies and cook for a while.
3. Add diluted curd mixed with besan and cook for sometime.
4. Put the dana in it, add jaggery and cook it for another few minutes.
5. Garnish with corriander leaves
UNDHIYU
PORTIONS:10
1 Surti papdi 30gm
2 Chillies big 5no
3 Suran/ elephant foot 100gm
4 Carrot(opt) 100gm
5 Sweet potato 100gm
6 Brinjal(small) 100gm
7 Potato small 100gm
8 Ratalu 100gm
9 Raw bananas (opt) 100gm
10 Green peas 50 gms
11 Curry leaves 5-6 leaves
12 Tuvar dana+vaal dana 100gms
13 Turmeric 10gm
14 Red chilli powder(opt) 10gm
15 Dhaniya powder 15gms
16 Salt To taste
17 Ajwain 5 gms
18 Clove+cinnamon 10gm
19 Green garlic paste 100gm
20 Tomatoes 200gm
21 Hing 2gms
22 Ginger –green chilli paste 50gms
23 Lemon juice 10ml
24 Coconut powder 40gms
25 Oil 100gms
26 Oil to fry 1kg(50gm)
27 Chopped coriander 100 gms
28 Sugar T/t
29 Garam masala powder 5 gms
For muthiya
1 Gram flour 150gm
2 Sooji 15gms
3 Oil for dough 25 ml
4 Methi leaves chopped 50gms
5 Salt To taste
6 Red chilli powder 5gm
7 Turmeric 3gm
8 Soda A pinch
9 Hing 1gm
10 Oil(to fry) 1lt(50ml)
11 Ajwain 2gms
12 Jeera 3gms
13 Lemon juice 5ml
METHOD
1. Wash the vegetables thoroughly. String the surti papdi and open it.
2. peel and cut hard vegetables into 1” dices. Fry sweet potatoes, potatoes, elephants foot, ratalu and brinjals
and keep aside.
3. Blanch the tuvar dana , vaal dana, green peas, carrots and surti papdi
4. Prepare muthiya by adding all the ingredients to a semi soft dough consistency. Devide into 20 pieces and
press in your palm to get a oval shape (this gives the name) deep fry muthiya in medium hot oil till crispy &
golden brown colour. Keep aside.
5. in a dekchi heat oil and add ajwain, jeera, clove, cinnamon, haldi and hing .add the green garlic paste and fry
for some time.add the ginger -green chilli paste.
6. Add dices of tomatoes, salt and little water and cook for 2 minutes till the tomatoes are mashed up.
7. add all the vegetables and muthiya , mix and cook for 2 minute
8. Add chopped coriander, coconut powder, garam masala powder and lemon juice , water and mix well and
cook for some time.
9. serve hot and garnish with chopped corriander leaves.
BHAKHRI
1 Karkra atta 1 ½ kg
2 Oil 400gms
3 Salt To taste
4 Desi ghee 100gms
Method
1: in a wide thali or a bowl, combine the flour, oil, crushed cummin seeds and salt and mix well.
2: add enough water and knead into a firm dough.
3: keep aside for 15 to 20 mins
4: divide into equal portions.
5: roll out each portion into a 4” diameter round.
6: roast each round on both sides on tava till golden brown. Putting light pressure on the bhakri, so that the inside
cooks evenly
JALEBI
1 Maida 100 gm
2 Water 200ml
3 Curd 20 gm
4 Oil 20gms
5 Sugar 300 gms
Method 6 Desi ghee to fry 500gms
1. Add all the items from 1 7 Rose essence Few drops to 3 and mix together to form a
thick batter.
2. Allow to ferment for 24 hrs.
3. Prepare a sugar syrup of single string consistency. Cool and add rose essence to it.
4. When the batter is ready add the oil, mix thoroughly and check the consistency. Add water / maida if
required to get a thick flowing consistency.
5. Heat ghee in a flat fry pan (Jalebi Kadai).Take the batter in a thick cloth bag with a small hole of
around 3mm in the centre. Pipe the batter into the hot ghee in a circular manner in the form of a
jalebi.
6. Fry till crisp and light golden brown.
7. Put into the sugar syrup for 2 minutes and remove into a platter.
8. Serve hot garnished with rose petals.
Menu-5(Chinese)
Sweet corn soup
Shao mai(v/nv)
Tung po Mutton
Garlic Paneer
Beans Sichuan
Chinese fried rice
SWEET CORN SOUP
SR NO. INGREDIENTS QUANTITY
1 SWEET CORN 120gm
2 VEG STOCK/ chicken stock 800ml
3 CORN FLAUOR 20gm
4 SALT AND PEPPER To taste
5 GINGER 15gm
6 EGG 2no
7 CELERY 10gm
8 Chopped boiled veg/chicken pieces 100gm
METHOD
1 .Chop ginger and celery.
2. Saute the vegetables/ chicken pieces add sweet corn vegetables stock and season it.
3. Thicken with corn starch and check seasoning.
4. Beat egg lightly and pour over the soup in a thin strip.
5. cook till set.
6. serve hot.
STEAMED SHUMAI(CHICKEN)
Por:4
SR INGREDIENTS QUANTITY
N
O
1 Ref. flour 100gm.
2 Egg 01nos.
3 Oil 5ml.
4 Sp-Onion 50gm.
5 Chicken 400gm.
6 Shitake mushrooms 50gm.
7 Soya sauce 5ml.
8 Chopped ginger 15gm.
9 Salt pepper t/t
10 Oyster sauce 30gm.
11 Rice wine 10ml.
12 Sesame seed oil 10 ml
METHOD
1. Prepare a hard dough using ref, flour. Egg, little oil and water. Allow it to rest
2. Pass through a pasta machine to make a sheets of 1 mm thickness cut into round sheets of 4” diameter.
sprinkle with flour.
3. Soak the shitake mushrooms and chop them
4. Prepare a stuffing with very small dices of chicken, shitake mushrooms ,chopped spring onion, ginger, sesame
oil, oyster sauce , rice wine and seasoning.
5. Lay the wanton sheets on a flat surface and apply water on it. Put 2 tbsp of mixture on it, Gather up the
edges of the wrapper and gently pleat so that it forms a basket shape, with the top of the filling
exposed.
6. Steam them in a cabbage lined steamer for 15-20 minutes.
7. Serve with chilli garlic dip made with chilli garlic paste, soya sauce seasoning and little sugar
NOTE: for vegetarians , stuffing may be prepared with fine dices of cabbage (more), carrots, capsicum,
mushrooms, spring onion may be used
Sesame-Soy Dipping Sauce:

1 cup soy sauce
1 cup seasoned rice vinegar
2 tablespoons chopped garlic
1 tablespoon peeled and grated fresh ginger
1 tablespoon toasted sesame oil
1 tablespoon honey
2 green onions, minced
Whisk together the soy sauce, vinegar, garlic, ginger, oil, honey and green onions, and set aside until ready to
serve.
TUNG PO MUTTON
Por:4
1 MUTTON 500gm
2 POTATOES 200gm
3 CARROTS 200gm
4 SOYA SAUCE 30ml
5 SUGAR 5gm
6 SPRING ONION 50gm
7 GINGER 15gm
8 GARLIC 10gm
9 SEASONING T/T
10 FIVE SPICE POWDER 5gm
11 RICE WINE/ SHERRY 30 ML
12 OIL 50 ML
METHOD
1. Cut the mutton into 1”cube.

2. Peel and cut the carrots and potatoes into cubes.
3. Heat oil in a pan when it smokes, stir fry the mutton to shear it remove and drain it.
4. Similarly fry the carrots and potatoes and remove.
5. Place mutton in a sauce pan along with soya sauce. Chop spring onion , ginger ,garlic,
pepper powder, five spice powder and just cover it with water .
6.Bring to boil and simmer it for an hour .
7. When it is cooked add the carrots and potatoes.
8. Cook till all of them are properly done.
9. Serve garnished with chopped spring onion greens.
FIVE SPICE POWDER

Star anise-20gms
Fennel seeds-20gms
Cloves-10 gms
Cinnamon-15 gms
Pepper corn-10 gms
Dry roast and grind to a fine powder

PANEER IN GARLIC SAUCE
Por:4
NO
1 Paneer 300gm
2 Hot garlic paste 30gm
3 Oil 100gm
4 Vinegar 10ml
6 Sugar 5mg
7 Spring onion 50gm
8 Garlic chopped 15gm
9 Corn flour 40gm
10 Soya sauce 10ml
11 Vegetable stock 300ml
12 Ajinomoto 10gm
13 Ref flour 30g
METHOD
1. Make a batter of equal quantity flour and corn flour.

2. Cut paneer into 1” diamond shape , dip in batter and deep fry them to golden brown
colour, drain and keep aside.
3. Heat oil in a wok, add chopped garlic, garlic paste, chopped spring onion & soya
sauce. Saute for a min. and add seasoning .
4. Cook for a min. add the stock and thicken with cornstarch. Check seasoning.
5. Mix the paneer with sauce & serve hot.
BEANS SICHUAN
Por:4
1 French beans 300gm
2 Dried shrimps 50gm
3 Spring onion 50gm
4 Salt t.t.
5 Sesame seed oil 15ml
6 Vinegar 2ml
7 Ginger 15gm
8 Sugar 5gm
9 Chilli Garlic paste 20gm
METHOD:
1. String, wash and cut beans into 1 inch length.

2. Soak dried shrimps for 15mins in water.
3. Blanch beans till soft in water. Drain off the excess water.
4. Heat 20ml oil in a wok, stir fry the ginger, chilli garlic paste, spring onions, shrimps
and beans.
5. Add sugar, salt, sesame seed oil and vinegar.
6. Serve hot.
CHINESE FRIED RICE
Por:4
1 Small rice( boiled) 400gm
2 Ham 100gm
3 Eggs 2nos.
4 Soya sauce 15ml
5 Chicken 100gm
6 Chilli garlic oil 25ml
7 Prawns shelled 100gm
8 Seasoning t.t
9 Spring onions chopped 50gm
10 M.S.G 1gm
METHOD:
1. Shell wash & drain prawns, shred chicken and slice .

2. Make a plain thin omelette & cut into strips.
3. Heat chilli garlic oil in a wok, stir fry chicken & prawns.
4. Add diced ham & chopped spring onion.
5. Add soya sauce and seasoning
6. Mix thoroughly and fry rice well.
7. Serve hot garnished with thin strips of omelette.
MENU-5(SPANISH)
Gazpacho soup
Pollo en pepitoria
Paella (V/NV)
Fritata de Patata
Espinacas con Garbanzo(spinach &Chick peas)
GAZPACHO SOUP
Por:4
Sr.no Ingredient Qty
1 Tomatoes 300 gms
2 Capsicum 30 gms
3 Cucumber(peeled and deseeded) 30gms
4 Onion 20gms
5 Garlic 10 gms
6 Bread slice (trimmed) 1 nos
7 Capsico/ tobasco sauce 5 ml
8 Olive oil 20ml
9 Salt & pepper powder T/t
METHOD:
1. Blanch and peel the tomatoes.

2. Add all the other ingredients to it and make it into a puree.
3. Pass through a strainer.
4. Add 100 ml chilled water to bring it to a semi thick consistency. Check seasoning.
5. Chill in the refrigerator
6. Garnish with small dices of cucumber and capsicum.
7. Serve chilled.
NOTE: The portion size for cold soup is 100 ml

POLLO EN PEPPITORIA
Por:4
Sr. Ingredients Qty

no
METHOD: 1 Chicken 800gms
2 Salt t/t
1. Cut the 3 Olive oil 30gms chicken into sauté cut
and marinate 4 Onion 80gms with salt and crushed
black pepper 5 Ref flour 50gms corn.
2. Heat oil in 6 Ham 10gms pan , dust the chicken
with flour and 7 Garlic 20 gms sauté the chicken to
brown colour. 8 Bay leaf 20 gms
9 Roasted almonds 40 gm
10 Garlic 10 gms
3. In the same oil, 11 Ref flour sauté chopped garlic
50gms
and onion to a 12 Crushed black pepper corn 10 gms transparent colour.
Add the dices 13 Sherry wine 60 ml of ham and cook for
some time. 14 Saffron Few strands Add the sherry wine,
broth, nutmeg 15 chicken stock 200ml thyme, bayleaf , salt
and crushed 16 Nutmeg A pinch black pepper corn.
4. Simmer for 10 17 Thyme A pinch minutes
5. Make a paste 18 Egg hard boiled 1 no of the almonds
6. Remove the chicken , ham and bay leaf.
7. Add the almond paste to the liquid and cook for 10 minute till the sauce is thick
8. Add back the chicken Sr. Ingredients Qty and ham and cook till the
chicken is done and no the sauce is thick.
9. Serve hot garnished 1 Chicken 200gms with grated hard boiled eggs.
2 Lobster 200g
3 Prawns 50g
4 Clams 6no
5 Mussels 6no
6 Chorizo sausage 100g
7 Bacon 50g
8 Salt t/t
9 Olive oil 30gms
Paella (V/NV) 10 Onion 80gms
11 Garlic 10g
Por:8 12 Capsicum 50g
13 Green peas 30g
14 Lemon 1no
15 Tomato concasse 100g
16 Chicken stock 400ml
17 Rice 200g
18 Pepper pwd t/t
19 Saffron Few strands
METHOD
1. Clean, cut and devein the lobsters. Shell the prawns. scrub the clams and mussels.
2. Poach the sausages and cut into roundals. cut the chicken into small dices.
3. Heat oil in a pan and sauté the chicken till light brown. add the lobster, prawns and
sauté for 2 minutes. Add dices of bacon and sausages. Sauté for a minute. Add the
clams and mussels.
4. Add the chopped onion and garlic, sauté for a minute.
5. Add dices of capsicum, green peas and concasse of tomatoes. Sauté for a minute.
6. Add the pre-soaked rice and sauté for 2 minutes.
7. Add the chicken stock, saffron, seasoning and cook till the stock is absorbed and the
rice is done.
8. Remove and serve garnished with lemon wedges.
Note:for vegetarians use carrots, cauliflower, mushrooms, French beans in place of the
non veg
NO
1 Potatoes 100g
Fritata de 2 Eggs 8no Patata
3 Parsley chopped 5g
4 Oil 30ml
5 Seasoning t/t
6 Chopped shallots 50g
7 Red pepper flakes 2g
8 Grated Parmesan cheese 50g
METHOD:
1. Peel , wash and cut potatoes into 1 cm dices. Blanch till done.
2. In a bowl, beat the eggs to fluffy texture and add all the other ingredients and mix well by cut and fold
method
3. Heat oil in a shallow pan to medium heat. Add mix to the oil and cook till is set at the bottom.
4. Now put the pan in a oven or under a salamander till it gets browned from top.
5. Cut into portion size and serve hot
Espinacas con Garbanzos (Spinach and Chickpeas)

Por:4
Sr.no Ingredient Qty
1 Tomatoes sauce(concasse) 300 gms
2 Boiled chick peas 200gms
3 Spinach 200gms
4 Red wine vinegar 20 ml
5 Garlic 10 gms
6 Bread slice (trimmed) 2 nos
7 Cumin powder 5 gms
8 Olive oil 30ml
9 Salt & pepper powder T/t
10 Smoked paprika powder 5 gms
11 Lemon juice t/t
METHOD:
1. Pick wash and blanch the spinach leaves. squeeze out the water and sauté in olive oil and keep aside.
2. Heat 2 more tablespoons olive oil in a frying pan over medium heat. Fry the bread for
about 5 minutes or until golden brown all over, then the remaining tablespoon of oil
and the garlic, cumin and pepper. Cook for 1 minute more or until the garlic is nutty
brown.
3. Transfer to a food processor, blender or mortar and pestle along with the vinegar, and
mash to a paste. Return the mixture to the pan and add the drained chickpeas and
tomato sauce. Stir until the chickpeas have absorbed the flavors and are hot. Season
with salt and pepper.
4. If the consistency is a little thick, add some water. Add the spinach and cook until it is
hot. Check for seasoning and serve with paprika on top, or on fried bread toasts
MENU -7(GREEK)
Spiced Feta and Beetroot salad
-------------------------------------------------
Soupe avgolemono
OR
Rice and Lemon soup
------------------------------------------------
Moussaka a la Greque
OR
Veg Moussaka
Dolmas
Tzaziki
Spiced Feta and Beetroot salad
PORTION -4
S. No. Ingredients Qty

1 Feta cheese 80 gms
2 Black crushed pepper 3 gms
3 Beetroots 400 gms
4 Garlic 30 gms
5 Extra virgin olive oil 40 ml
6 Rocket leaves 20 gms
7 Radicchio 20 gms
8 Leaf lettuce 20 gms
9 Cos lettuce 20 gms
10 Salt Tt
11 Lemon juice 10 ml
Method-
1. Wash the lettuce and dry the moisture between the kitchen towels. Hand tear into smaller pieces.
2. Boil the beetroots, peel and cut into thin slices. Peel and thinly slice the garlic.
3. Heat little olive oil in a pan and sauté the garlic. Pour the oil with the garlic on the beetroot, add salt and
crushed pepper corns, mix lightly and keep chilled.
4. Mix the olive oil, lemon juice, salt and black pepper. Dress the salad leaves by tossing.
5. Serve the salad- make a bed of salad leaves, arrange the beetroot slices, top it with feta cheese, sprinkle
crushed black pepper, garnish with a sprig of dill. Serve chilled
Soupe Avegolemono

1 Chicken stock 1 Ltr
2 Rice 35 g
3 Salt & pepper To taste
4 Yolk + Egg 2+1
5 Lemon juice ½ lemon
6 parsley Garnish
Method:
1. Bring the stock to boil, add the rice, and stir well.
2. Add the seasoning and cook for 12-15 mins. And remove from the heat.
3. Thoroughly mix the yolk, egg and lemon juice.
4. Add 1 tbsp of soup, little at a time, to the egg mixture beating continuously.
5. Add 6 tbsp of the soup mixing continuously. If added too quickly, the egg mixture will curdle; now add this to
the soup and heat gently, mixing all the time to thicken the soup but not to curdle it.
6. Garnish with finely chopped parsley and serve piping hot.
Rice and Lemon Soup

1 Veg stock 1 ltr
2 Rice 35 gms
3 Salt and black pepper TT
4 Lemon juice ½ lemon
5 parsley Garnish
Method-
1. Make a good vegetable stock. Cook the rice in the stock till done.
2. Season the stock with salt and black pepper.
3. Add the lemon juice and serve hot garnished with finely chopped parsley and serve piping hot.
Moussaka A la Greque / Veg Moussaka

1 Cooked mutton diced/ minced 500 g
2 Onions chopped 50 g
3 Garlic chopped 1-2 cloves
4 Olive oil 25 g
5 Tomato puree 25 g
6 Demi glaze 125 ml
7 Aubergines 200 g
8 Tomatoes 200 g
9 Refined flour 50 g
10 Oil 60 ml
11 Bread crumbs 25 g
12 Parmesan cheese grated 25 g
13 Melted butter 45 g
Method:
1. Heat oil in a pan and sauté onions and garlic. Mix in the tomato puree and the cooked mutton.
2. Add Demi glaze and bring to boil.
3. Correct the seasoning and simmer for 10-15 mins. For the mixture to be fairly dry.
4. Peel the aubergines and cut into ½ cm slices.
5. Pass the slices through seasoned flour and shallow fry in hot oil to golden. Drain well.
6. Peel the tomatoes and cut into ½ cm slices.
7. Place the mixture of mutton into an earthen ware dish.
8. Cover with a slices of tomatoes and then with the slices of aubergine.
9. Sprinkle with bread crumbs, cheese and melted butter.
10. Gratinate in a hot oven . Sprinkle with chopped parsley and serve.
Note:
1. Minced beef may be used in place of mutton.
2. The dish can be seasoned with cinnamon and oregano.
FOR VEG MOUSSAKA, replace the minced meat with nutrela granules ( 200 gms, soaked in hot water with little
soya sauce added to the water)
Dolmas

Method: 1 vine leaves/ cabbage 1 no
Filling
1. Blanch the fresh vine 1 Onion finally chopped 50 g leaves in boiling salted water for
1 min. 2 Garlic clove 2 nos.
2. Refresh and drain. 3 Olive oil 60 ml
3. Filling: sauté the onions 4 Brown rice 100 g and garlic in oil, add the soaked
brown rice, tomato 5 Tomato puree 25 g puree stock and seasoning. Stir
6 White stock 60 ml
in the nuts, herbs and currants, simmer on stove or
7 Salt & pepper To taste
place in the oven until half cooked.
8 Pine nuts 25 g
4. Stuff each leaf with the 9 Fresh mint 15 g rice mixture and roll up, making
sure that the ends are 10 Fresh dill 5g sealed.
5. In a sauté pan add 11 Currants 25 g garlic, lemon juice, sugar and
boil. 12 Lemon juice ½ lemon
6. Lay the stuffed leaves in 13 Sugar A pinch pan, add 125 ml of white stock
and seasoning.
7. Cover with aluminium foil. Bring to a boil and place in the oven at 180 degree C, cook for 30 mins.
8. When cooked serve in suitable earthenware in the cooking liquor(250 ml), which has been thickened with
egg yolks(2 nos.) and finished with lemon juice(1/2 lemon). This is avgolemono sauce.
Tzatziki
S. Ingredients Qty
No
.
1 Greek yoghurt/ hung curd 500 g
2 Cucumber grated 80 g
3 Garlic fine chopped 15 g
4 Olive oil 30 ml
5 Bread crumbs 20 g
6 Salt & black pepper crushed To taste
7 Fresh mint/dill finely chopped 5g
Method:
1. Mix all the ingredients and sprinkle bread crumbs on the top.
Serve chilled.
Menu – 8
Wanton Soup
Spring Rolls
Fish / Paneer Szechwan
Sweet n sour vegetables

Chow Mien
Wanton soup
S. no. Ingredients Qty
Wanton wrapper
2 Eggs 1 no.
3 oil 05ml
4 Salt A pinch
Filling for wanton
1 Chicken minced 250 g
2 Ginger garlic- chopped 20 g
3 Carrot, capsicum, spring onions- 50 g
chopped
5 Salt , pepper, sugar, msg To taste
6 Soya sauce Few drops
7 Vinegar Few drops
For soup
1 Chicken stock 1l
2 Ginger-garlic – chopped 10 g
3 Salt , pepper, sugar, msg To taste
4 Soya sauce Few drops
5 Vinegar Few drops
6 Spinach leaves-washed, hand torn 50 g
Method:
1. Knead the wrapper dough, with all the ingredients together to a smooth dough. Rest for 30 mins.
2. Roll the dough in thin sheets of 1 mm thickness, cut into 2 “ squares.
3. Mix all the ingredients for the wanton filling.
4. Place the filling at centre of the wanton wrap , apply little water on edges and seal them in wanton shapes.
5. Heat the stock, add the seasoning , soya sauce and vinegar, ginger and garlic.
6. Drop the wantons in boiling soup, and simmer for 8-10 minutes till wantons are cooked.
7. Add the hand torn spinach leaves and give one boil. Serve hot garnished with chilli oil.

Spring roll pancakes
2 Cornflour 50 g
3 Eggs 1 no
Vegetable 4 Salt A pinch Spring rolls
5 oil 5 ml
6 Water For batter(200 ml approx.)
Filling
1 Onions- finely sliced 50 g
2 Cabbage- shredded 150 g
3 Carrots – jullienes 30 g
4 Capsicum – fine juliennes 30 g
5 Beans sprouts 30 g
6 Ginger garlic – chopped 20 g
7 Salt, sugar, white pepper, tasting To taste
powder
8 Soya sauce, vinegar Few drops
9 Oil 30 ml+ for deep frying
Method:
1. Prepare a thick batter with the 1- 5 ingredients and half the water. Allow to rest for some time. Add the
remaining water and strain it
2. Take 6” non-stick frying pan/ wok and heat it.
3. Pour a small ladle of batter and swirl the pan to make a thin pancake, as soon as it starts leaving the sides,
take out the pancake on a corn floured surface. Leave little batter for sticking.
4. Sprinkle little cornflour on it, finish making all the pancakes.
5. Heat a wok, add oil and all the vegetables for the filling. Stir fry for 2 mins. Adding the seasoning, soya sauce
and vinegar and chilli garlic paste.
6. Slightly cool down the filling in a tray.
7. Take each pancake, put the filling on one side of the pancake, fold the 2 sides and roll it tightly to form a
cylinder.
8. Seal the edges with remaining batter.
9. Deep fry to golden colour, cut each into 3 pieces diagonally.
10. Serve hot with hot garlic sauce.

1 Sole fillet 600 g
2 Ginger garlic chopped 20 g
3 Salt, pepper sugar, msg To taste
4 Soya sauce 5 ml
5 Vinegar 2 ml
6 Cornflour & refined flour batter 200 gms
7 Oil for frying 1 ltr
For Sichuan sauce
Fish 1 Refined oil 20 ml Sichuan(fillet of sole
in Sichuan 2 Red dry chillies diced 3-4 nos. sauce)
3 Ginger garlic finally chopped 20 g
4 Onions sliced 50 g
5 Red and yellow bell pepper- sliced 100 g
6 Soya sauce 5 ml
7 Tomato ketchup 30 g
8 Vinegar Few drops
9 Sichuan pepper Freshly crushed 10 gms
10 Salt, pepper sugar, msg To taste
11 Fish stock 300 ml
12 Cornflour For thickening
13 Spring onion greens For garnish
14 Chilli oil For garnish
Method:
1. Marinate the fish with ingredients 2-5 and keep aside for 30 minutes.
2. Dip in the batter and deep fry in medium hot oil till golden brown keep aside.
3. For Sichuan sauce: heat little oil in a wok, and smoke the dry red chillies , add chilli garlic paste onions, ginger,
garlic, bell pepper and all the other ingredients Sauté for some time and add stoke.
4. Bring to boil, thicken slightly with dissolved cornflour.
5. Arrange the fish pieces in a serving bowl and pour the sauce over it.
6. Serve hot garnished with chilli oil and spring onions greens.
Veg Sweet n sour

1 French beans dimond 20 g
2 Cauliflower/broccoli floreth 100 g
3 Onion dice 30g
4 Red and yello capsicum dices 50 g
5 Baby corn diamond 50g
6 Carrot diamond 50 g
7 Blanched pineapple dices 100 g
8 Tofu 100 g
9 Chopped spring onions 50 g
10 Ginger garlic chopped 30
1 Soya sauce 5 ml
2 vinegar 3 ml
3 Tomato ketchup 50 g
4 Veg stock 300 ml
5 Corn starch 10 g
6 Seasoning T/T
7 Sugar T/T
8 Tasting powder T/T
9 Sesame seed oil 5ml
Method:
1. Cut the vegetables in to diamond shape and blanch them except the capsicum, peppers and onion.
2. Heat oil in a wok, sauté ginger garlic and onions .
3. Sauté rest of the vagetables.
4. Add soya sauce, vinegar, tomato ketchup, seasoning, sugar, tasting powder.
5. Add all the vegetables stock and dissolved corn starch.
6. Add dices of tofu and pineapple finish with chopped spring onions greens & sesame seed oil.
Vegetable chow mein

1 Boiled noodles 350 g
2 Onions sliced 50 g
3 Cabbage shredded 80 g
4 Carrots julienne 50 g
5 French bean juliens blanched 40 g
6 Capsicum julienne 30 g
7 Chilli garlic paste 40 g
8 Salt, sugar, MSG, W. Pepper TT
9 Light soya sauce 10 ml
10 White vinegar 20 ml
11 Spring Onions greens For garnish
12 Oil 30 ml
13 Stock 300ml
14 corn starch 10 gms
Method:
1. Boil noodles in enough water with little oil, till just done, drain and spread. Sprinkle oil to separate
the noodles.
2. Heat oil in a wok. Stir fry all the veg on hot flame add chilli garlic paste seasoning and soya.
3. Add the vegetable stock and thicken with the corn starch check seasoning mix in the noodles
4. Serve, garnished with spring onions.
MENU-9 GERMAN
Linen suppe
Sauer bratten/ Roast lamb leg
Spatzel
German Potato salad
Linen Suppe
1 Brown lentils 100 gms
2 Bacon- chopped 80 gms
3 Leeks- finely chopped 50 gms
4 Carrots- finely chopped 60 gms
5 Celery- finely chopped 30 gms
6 Bacon fat/ butter 30 gms
7 Onions- finely chopped 60 gmd
8 Refined flour 20 gms
9 Vinegar/Lemon juice T/T
10 Frankfurters- sliced 60 gms
11 Salt To taste
12 Black pepper- freshly ground To taste
13 Parsley- finely chopped garnish
1. Wash and soak lentils for 1-2 hours.

2. Sauté all the vegetables and bacon in bacon fat or butter. Sprinkle flour and cook it for 2-3 minutes.
3. Add soaked lentils and add 800ml white chiken add the salt and let it simmer till the lentils are just done.
Take out the scum time and again. Do not let the lentils get mushy.
4. Add the vinegar/lemon juice,crushed pepper corn and sliced frankfurters before service.
5. Serve hot garnished with chopped parsley.

1 Beef fillet 1 kg
2 Red wine 300 ml
3 Red wine vinegar 50 ml
4 Onions 75 gms
5 Juniper berries 5-6 nos
6 Bay leaf 1 nos
7 Cloves 5-6 nos
8 Nutmeg- grated A pich
9 Celery chopped 50 gms
Sauerbraten / 10 Black pepper corns crushed 6-8 nos Roast Lamb
11 Lard/oil 30 gms
leg
12 Ginger- finely minced 25 gms
13 Brown roux 30 gms
14 Sour cream 70 ml
15 Brown sugar 20 gms
16 Fresh chervil/parsley- chopped Garnish
17 Brown stock 300 ml
18 Brown roux 20g
Method:
1. Clean the fillet and marinate for 3-4 days

2. Marinade it with Red wine vinegar, wine, peppercorns, juniper berries, cloves, nutmeg, and bay leaves.
3. Cooking the roast- remove the meat from the marinade and dry it. Sear brown in oil or lard and then braise with
the strained marinadebrown stock in a covered dish in a medium oven or on the stovetop till done remove the
fillet from pan.
4. Preparing the gravy -strain the jus roti and return to a saucepan and thicken it with brown roux, finish with sour
cream, brown sugar.
5. Carve the meat into ¼ inch slices. Arrange on the serving platter and pour the sauce on top. Serve hot garnished
with chopped chervil/parsley.
SPATZLE
s. no Ingredients qty
1 Refined flour 500 gms
2 Salt T/T
3 Nutmeg- grated 1 gms
4 Eggs 1 nos
5 Milk 150 ml
6 Oil 20 gms
Method-
1. Combine flour, salt and nutmeg. Break the eggs and mix with the milk. Add the milk to give a dripping
consistency to the batter.
2. Boil 3 ltrs of water and add salt oil to it.
3. Pass the prepared batter through a perforated colander into the boiling water.
4. Stir to prevent it sticking to each other and cook till they are tender.
5. Drain the water and serve with meats having good amount of gravy.
s. no Ingredients qty
1 New potatoes 300 gms
2 Sugar 5 gms
3 Salt To taste
5 Bacon strips- crisp fried and diced 150 gms
6 Sour cream whipped 100 ml
7 Mustard paste 50 gms
8 Celery chopped 30 gms
9 Onions- finely chopped 100 gms
GERMAN POTATO SALAD
10 Lemon juice 10 ml
11 Salt and freshly ground black pepper Tt
12 Lettuce leaves 50 gms
13 Parsley chopped 2 sprigs
14 Tomatoes small 4 nos
15 Eggs- hard boiled 4 nos
Method-
1. Boil the potatoes till done. Skin and cut into 1 inch cubes.
2. Grill or shallow fry the bacon till crisp. Then dice it and add to the potato cubes.
3. Dressing- Mix sugar and salt with lemon. Add the sour cream, mustard paste, celery, finely chopped onions,
ground pepper and toss the potatoes and diced bacon in it in this dressing.
4. Serve in a lettuce lined bowl, garnished with tomato wedges, egg wedges and finely chopped parsley.
Menu –10
Scotch Broth / veg broth

Roast lamb with mint sauce
Yorkshire pudding
Glazed carrots and turnips
Roast potatoes
Scotch Broth
S. Ingredients Qty
No.
1 Scrag end of mutton 200 g
2 mutton stock 1 lit.
3 Pearl barley 25 g
4 Vegetables (carrots, turnip, leeks, 200 g
celery, onions) chopped
5 Bouquet garnie 1 satchet(10gm)
6 Salt To taste
7 Pepper To taste
Method:
1. Blanch the mutton remove to a fresh pan .

2. Cover with cold stock , bring to boil and skim.
3. Add the barley and simmer for 1 hour till the mutton is done.
4. Add the vegetables, bouquet garnie and season.
5. Remove the meat debone and cut small into dices and return to the broth boil for 10 min.
6. Correct the seasoning, add the chopped parsley and serve piping hot.
Roast Lamb with Mint sauce
S. Ingredients Qty
No.
1 Leg of baby Lamb 1.2 kg
3 Mirepois 100 g
4 Bouquet garni 10 g
6 Oil 50 ml
7 Worcestershire sauce 15 ml
8 Wine vinegar 15 ml
For the mint sauce
1 Mint leaves 50 gm
3 Butter 10 gms
4 Brown sugar 30 gm
5 Demi glaze 300ml
6 Seasoning tt
Method:
1. Clean and deabone the leg of lemb

2. Marinade with seasoning Worcestershire sauce wine vinegar and oil for atleast 4 hours.
3. Sear the meat in a pan and transfer to a rosting tray on a bed of mirepois and bouquet garni and
rost at 200 C for 15 to 20 min.
4. Add brown stock to the tray cover it with an alluminum foil and braise for 45 min turning once or
twice.
5. Check doneness of the meeat remove form tray and carve into 1/4th inch slices serve with the jus
roti and mint sauce
To prepare mint sauce
Combine brown sugar in butter and add the braising liquid add wine vinegar demi glaze and cook to
a saucy consistency add paste of mint into it add seasoning to taste pass it through a strainer serve
with the roast lamb
Yorkshire pudding
S. Ingredients Qty
No
.
1 Flour 150 g
2 Salt + crush black papper corn To taste
3 Eggs 2 no.
4 Milk 250 ml
5 Oil 25 g
Method:
1. Break the eggs in bowl and whisk it.
2. Add seasoning add the milk mix thoroughly.
3. Add the sieved flour into the mixture and mix well.
4. Pour oil in tra of muffin mould and heat in the oven pour the mixture into the mould filling it to the
half.
5. Bake in a pre heated oven at 200 C for 15 to 20 min till it is golden brown in colour.
6. Remove from the oven and brush it with butter and serve hot immediately.
Glazed carrots and turnips

1 Carrots 200 g
2 Turnips 200 g
3 Butter 30 g
4 Salt and sugar To taste
Method:
1. Turn the carrots and turnips or cut them into eye shape sauté it into the pan.
2. Add 150 ml of water and add the butter,salt and sugar allow to cook quickly so as to evaporate the
water check doneness of the carrots
3. Toss over a quick fire to give a glossy appearance and the little colour.
4. Garnish with chopped parsley.
Roast Potatoes

1 Potatoes 500 g
2 Salt To taste
3 Oil 30 ml
Method:
1. Wash, peel and rewash the potatoes, cut into cubes.
2. Arrange in a roasting tray, and mix in the oil and seasoning.
3. Cook in a hot oven at 200 degree C for half hr turning from time to time.
4. Cook to a golden brown colour, drain and serve hot.
POMMES PARISIENE
MENU-13
QUICHE LORAINE
QUICHE LORAINE/ SPINACH
ROAST LAMB WITH MINT SAUCE
FUNGI RAVIOLI ARABIATA

MOZZARELA CRISPIES
1 Short crust pastry 300gms
2 Bacon rashers 100gms
3 Ham 100 gms
4 Egg 2nos
5 milk 200ml METHOD:
6 Fresh cream 50 gms
1. Line tart mould
7 Cheese 30gms
with the short
9 Butter 10 gms crust. Dock it and
bake in the oven
at 180 °C
for 15-20 minutes.
2. Remove and cool.
3. Cut the bacon and ham into ½” dices and put in the tart mould.
4. Beat the eggs with seasoning and add the milk to it.
5. Pour it into the tart, grate cheese over it and bake in the preheated oven at 180°C till the
custard is set
6. Cut into four quarters and garnish with parsley sprigs
7. Serve hot.
SPINACH QUICHE

1 Short crust pastry 300gms
2 Blanched spinach 200gms
3 Garlic 10 gms
4 Chopped onion 20 gms
6 Cheese 30gms
8 Butter 10 gms
METHOD:
1. Line tart mould with the short crust. Dock it and bake in the oven at 180 °C
for 15-20 minutes.
2. Remove and cool.
3. Chop the blanched spinach.
4. Sauté the chopped garlic in butter.
5. Add the chopped onion and sauté till transparent. Add the spinach, seasoning and cook till
dry. Add fresh cream and cheese to it.
6. Put it into the tart, grate cheese over it and bake in the preheated oven at 180°C till the cheese
is melted.
7. Cut into four quarters and garnish with parsley sprigs
8. Serve hot.
ROAST LAMB WITH MINT SAUCE
RECIPE:
Portion: 04
Sr. Ingredients Qty

no
1 Leg of lamb 800gm
2 Mire pois (Onions+Carrots+leek+celery 100gms
For marination
3 oil 50 ml
4 seasoning t/t
5 Garlic chopped 5gms
For gravy
7 Tomato puree 20 ml
8 Corn starch 15gms
9 Salt and pepper To taste
For Mint sauce
10 Mint leaves 25gms
11 Castor sugar 30gms
12 Boiling water 50 ml
13 Salt and pepper To taste
METHOD:
1. Clean and debone the lamb leg and marinate it in oil , seasoning and crushed garlic. Truss it
2. Put it on a bed of mirepois in roasting tray
3. Roast in the oven initially at 200*c for 10-15 min to get the colour and then at 180*c till the lamb is
done.
4. Remove the lamb when done and deglaze the tray with the brown stock to collect the juices.
5. Add tomato puree to the juices and thicken it with corn starch to a thin sauce consistency. Strain it.
6. Carve the roast lamb to portion size and serve the roast gravy and Mint sauce on the side.
To prepare LAMB SAUCE
1. Add boiling water to the castor sugar.

2. Add seasoning and wine vinegar to get a tangy taste.
3. Add finely chopped mint to it. Serve in a sauce boat.
FUNGI RAVIOLI ARABIATA

1 Pasta sheet (6”*8”) 4 nos
2 Mushrooms chopped 200gms
3 Garlic 10 gms
4 Chopped onion 20 gms
6 Cheese 30gms
7 Tomato sauce 300 gms
9 Butter 10 gms
10 Oregano herbs 1 gm
11 egg 1 no
METHOD:
1. Heat butter in a pan and sauté the garlic and then the onion till transparent.Add the chopped
mushrooms and seasoning and cook till dry. Add cheese and remove.
2. Lay two sheets on the table and place a table spoon of the mushroom mixture on the sheet at a
distance of 1” from the edges and 2” from each other.
3. Apply beaten egg on the blank spaces . put the remaining sheets on top and press the sides to
remove air from inside and stick the sheets.
4. Cut with a round cutter of 2 ½” diameter. Blanch them.
5. Heat the tomato sauce and cook the ravioli in them for 1 minute. Add the herbs and check seasoning.
6. Serve garnished with chopped parsley.
Mozzarela crispies

1 Boiled potatoes 200 gm
2 Mozzarela cheese 50 gms
3 Chopped blanched Red &Yellow capsicum 50 gms
4 seasoning TT
5 Oil to fry 500 ml
6 Bread crumbs 200 gms
7 Blonde roux 30gms
8 Tomato sauce/ ketchup 150 ml
9 Chopped chillies 5 gms
METHOD:
1. Grate the potatoes finely.
2. Add grated mozzarella cheese. Chopped red &yellow peppers, chopped chillies seasoning and roux.
Mix thoroughly. And divide into 8 pieces.
3. Dip into a batter made of milk/ egg , ref flour and seasoning. And then bread crumb it.
4. Deep fry in oil to a crispy colour and serve hot with tomato ketchup.
POMMES PARISIENE

1 Potatoes large 600gms
3 Oil 50 gms
4 Crushed pepper corn 10 gms
5 Chopped parsley 10gms
6 Butter 15 gms
1. Peel potatoes and, using melon-ball cutter, cut into marble sized shapes. As they are cut drop
them into cold water. Drain.
2. Put potatoes into saucepan and add cold water to cover. Bring to boil and cook about a minute.
3. Heat oil in heavy skillet/ pan large enough to hold them in one layer. Add potatoes and sprinkle
with salt and pepper. Cook over high heat, shaking skillet and stirring potatoes so they cook
evenly, about a minute.
4. Reduce heat to low and continue cooking, shaking skillet occasionally, about 8 minutes or until
potatoes are browned on outside and tender throughout
5. Drain potatoes in sieve and return to skillet. Add butter. When it is melted toss potatoes to coat
well. Sprinkle with parsley and serve.

6th Sem Menu Recipes

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6th Sem Menu Recipes

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ATK MENU---6TH SEMESTER

MENU 01( ITALY) MENU 7 (Greek)

MENU 02( Chinese) MENU 08 (Chinese )

MENU _-6 ( SPAIN)

Sr. no Ingredients Qty

Sr. no Ingredients Qty

Sr. Ingredients Qty

1. Clean wash and soak the rice.

2. Cut the vegetables into macedoine shape

7. Adjust the consistency and taste.

Sr. no Ingredients Qty

5. Serve hot garnished with parsley sprigs

to prepare tomato sauce

PRAWN BALL SOUP

Veg Hot & Sour soup

1. Shred vegetables finely.

HOT GARLIC SAUCE

STIR FRIED CHICKEN WITH PEPPERS

1. clean & cut tomatoes.

5. Adjust seasoning and add the crushed black pepper corn.

6. Serve piping hot garnished with finely chopped of coriander leaves.

3. Wash and peel the carrots. Grate it finely.

2: add enough water and knead into a firm dough.

3: keep aside for 15 to 20 mins

4: divide into equal portions.

5: roll out each portion into a 4” diameter round.

SR NO. INGREDIENTS QUANTITY

1 SWEET CORN 120gm

2 VEG STOCK/ chicken stock 800ml

3 CORN FLAUOR 20gm

4 SALT AND PEPPER To taste

1 .Chop ginger and celery.

3. Thicken with corn starch and check seasoning.

5. cook till set.

Sesame-Soy Dipping Sauce:

1. Cut the mutton into 1”cube.

FIVE SPICE POWDER

Dry roast and grind to a fine powder

1. Make a batter of equal quantity flour and corn flour.

1. String, wash and cut beans into 1 inch length.

1. Shell wash & drain prawns, shred chicken and slice .

Espinacas con Garbanzo(spinach &Chick peas)

1 Tomatoes 300 gms

3 Cucumber(peeled and deseeded) 30gms

6 Bread slice (trimmed) 1 nos

7 Capsico/ tobasco sauce 5 ml

8 Olive oil 20ml

9 Salt & pepper powder T/t

1. Blanch and peel the tomatoes.

NOTE: The portion size for cold soup is 100 ml

Sr. Ingredients Qty

Espinacas con Garbanzos (Spinach and Chickpeas)

2 Boiled chick peas 200gms

4 Red wine vinegar 20 ml

6 Bread slice (trimmed) 2 nos

7 Cumin powder 5 gms

8 Olive oil 30ml

9 Salt & pepper powder T/t

10 Smoked paprika powder 5 gms

11 Lemon juice t/t

Spiced Feta and Beetroot salad

S. No. Ingredients Qty