Regimental Zayka

REGIMENTAL ZAIKAS
(INDIAN ARMY REGIMENTAL DISHES)
First Edition 2019
No 4 Training Battalion (Catering)

No 2 ASC Training Centre
ASC Centre & College
Bangalore-07
2
ACKNOWLEDGEMENT
This book is dedicated to entire Chefs‘ fraternity of various regiments of Indian

Army who helped us with inputs on regimental/regional dishes prevalent/existing
in respective units to write this book.
Do you know? Our

favourite Butter
Chicken recipe was
created by
chance…learn many
such facts inside this
book
15 Interesting Facts Related To Indian Food You Should Know----inside this book
DECLARATION
3
All rights reserved. No part of this publication may be reproduced, stored in a retrievals
system or transmitted in any form or by any means electronic, mechanical, photocopying,
recording or otherwise, without the prior written permission of the author and the publisher.
This book has been published in good faith that the material provided by Chefs of the
various regiments is original. Every effort is made to ensure accuracy of material, but the
publisher, printer and authors will not be held responsible for any inadvertent error (s).
First Edition : 2019
Published by : No 4 Training Battalion (Catering)

No 2 ASC Trg Centre, ASC Centre & College
Bengaluru – 07
Our Source of Inspiration : Lt Gen Vipan Gupta, VSM

Comdt,
Concept & Ideas : Col Vinod Kumar, SM
Thankful to : Maj Gen S P Yadav

Dy Comdt & Chief Instructor
Brig Virander Kumar

Comdt
No 2 ASC Trg Centre
Compiled by : Maj Santosh Kumar
Layout and Printed at : Regimental Press, No 2 ASC Trg Centre

ASC Centre & College, Bengaluru - 07
4
FOREWORD
―Cooking is like love. It should be entered into with abandon or not at all‖
I ndian Army is the second largest army in the world. It is also a large conglomeration of
values, experience, regimentation, customs, traditions, ethos and culture. Inspite of its large
size and diverse regional cultures, it is a shining example of unity in diversity. This diversity
has brought in enormous variety and style of cooking /cuisines to this organization.
In ancient days, the knowledge of cooking recipes and cuisines were transferred
through ―word of mouth‖ as there were no concrete medium of communication. But today, with
advancement in technology, the art of cooking is transferred from one generation to other
without much alteration of its original form. In order to tap the technique of cooking and variety
of cuisines of various regiments of Indian Army, ―Regimental Zaikas‖ book has been made to
pass this treasure of knowledge from this generation to the next.
‗Regimental Zaikas‘ book deals with cuisines and variety of dishes cooked in Indian
Army regiments which are predominantly affected by geographic region & culture and
traditions of a particular regiment. This book also gives interesting facts complementing the
recipes which in turn makes this an interesting reading. The epitome of excellence in regional
cooking style and recipes obtained by various regiments are meticulously compiled in this
book. This is a first of its kind which will help in knowledge transfer of spellbinding culinary
skills that are deeply rooted in the customs and traditions of each regiment of Indian Army.
I congratulate the entire team of No 4 Training Battalion for efforts and hard work put in
to bring out such comprehensive book ―Regimental Zaikas‖ which has put the cuisines of
various regiments on record for the first time in the history of Indian Army.
Jai Hindarmy regimental cookery.
(Vipan Gupta)
Lieutenant General
Commandant
5
INTRODUCTION
“Tell me what you eat and I will tell you who you are”
Unknown
India is a Nation with cultural and traditional diversities where one sees people with
different religions, ethnic groups, traditions and cultures standing as ‗ONE‘. Indian Armed
Forces are the biggest and true example of this. Most of the Indian Army Units/sub units were
earlier structured based on regions or caste system accordingly their eating habits, living
conditions and martial traits were driven from culture & traditions prevalent in a particular
region or community. These habits over a period of time have established a deep root in the
respective Regiments and get reflected in day to day functioning.
A famous European Scholar once stated ―Tell me what you eat and I will tell you who
you are‖. This statement is a true reflection of Indian eating habits and the same is ardently
connected with Indian Army cook houses or Officers‘ Messes. Indian culinary habits have over
a period of time been influenced by various factors such as climate, geographical locations,
religion and of course foreign influences. As far as foreign influence is concerned it is
established that these have had a large part to play in shaping the modern cuisine of India.
The Mughals, French and the British brought their own cuisine, ingredients and cooking
techniques to India and took deliciously spicy recipes alongside spices when they returned
home. Today black pepper is used to flavor not just Indian food but many cuisines all over the
world. Many ingredients that Indian cooking is based on like chillies, tomatoes and potatoes
were introduced to India by the Portuguese only about 500 years ago.
India has 29 states and seven union territories, but for the purpose and easy
identification of eating habits, we are dividing India into four regions: South India, North India,
East India, and West India.
South Indian Cuisine. South India has five states: Kerala, Tamil Nadu, Andhra
Pradesh, Karnataka, and Telangana. Cultural and geographical factors play an important role
in South Indian food. The climate is hot and humid with most of the states being close to the
coast. South Indians are primarily vegetarian, yet Pescetarianism is very common as the
inhabitants are fond of seafood. All things considered, South Indian food is the spiciest among
all the other regions. Most of the food is hinged around rice. Rice is pooled with sambar which
is a soup-like lentil dish tempered with chilies and spices and is usually centered with rasam.
It‘s common for hosts in South India to offer their guests papadum (crispy lentil pancakes),
coconut based chutneys, and filtered coffee. A meal is not complete without some form of rice
complement. Lentils are a close second to rice. South-Indian favorites like idlis, which are
basically, steamed cakes prepared from rice batter and dosas, which are crepe-like pancakes,
both contain Lentils. Essential ingredients and spices are fenugreek seeds, chilies, tamarind,
pepper and peppercorns, asafetida (Hing), mustard, and curry leaves.
6
North Indian Cuisine. The climate of North India flirts with both extremes of the
spectrum. They have frigid winters and scorching summers. Considering the eating habits the
states in North India include Madhya Pradesh, Chattisgarh, Jharkhand, Bihar, Haryana, Uttar
Pradesh, Uttrakhand, Punjab, Himachal Pradesh, and Jammu & Kashmir. Its connection with
the sub-continent (commonly referred to as South Asia) influences both its food and culture.
Two types of cuisines dominate North India - Kashmiri and Mughlai. The curries of North India
are moderately creamy, spicy, and thick. The use of nuts and other dry fruits is common. Dairy
products like yogurt, milk, ghee, cottage cheese, and cream play a constituent role in the
cooking style of both sweet and savory cuisines. The region also produces a dazzling amount
of vegetarian foods, thanks to a large variety of vegetables and fruits which are available
throughout the year. North India is home to many different types of rotis (bread), but the most
famous of these include tandoori naan, a bread prepared in a clay oven, and stuffed paratha, a
flatbread commonly stuffed with vegetarian fillings. Mouthwatering Kulchas are also popular
here; they are bread prepared from fermented dough. Like South Indian culture, Rice is also
renowned here but takes a more masala heavy-form in dishes like pulao and biryani. Essential
ingredients and spices are aniseed/fennel, garam masala, cloves, cinnamon, cardamom, chili
powder, turmeric, dry red chilies, coriander, and cumin.
East Indian Cuisine. East India is known for its mountains, Jungles and beaches.
The states of East India include Tripura, Orissa, Mizoram, Nagaland, Manipur, Meghalaya,
Arunachal Pradesh, Assam, Sikkim, and West Bengal. The favorable climate allows the region
to grow a lot of fruit, vegetables, and rice. Vegetarian and non-vegetarians both feel at home in
East India. Mongolian and Chinese cuisines have a strong influence in East India due to its
proximity and history with the countries. Three different schools of food rule East India - Oriya,
Assamese, and Bengali. Simplicity is common among all three. Preparations of the food are
not elaborate, and people have a minimalistic approach to ingredients. Frying and steaming
are the prominent methods of cooking. Coastal areas take serious pride in their fish. Sweets
reign supreme in East India. Favorites include Sandesh or Sondesh, prepared from sugar and
paneer, Rasgulla or Rosgulla, made with dumplings in syrup, and Kheer, creamy rice pudding.
Essential ingredients and spices are mustard oil, yogurt, gram flour, maize, chilies (both red
and green), and panch phoran (consist of five species: seeds of fenugreek, fennel, mustard,
onion, and cumin).
West Indian Cuisine. States that constitute West India include Goa, Maharashtra,
Gujarat, and Rajasthan. The states of Gujarat and Rajasthan have relatively drier climates that
produce fewer vegetables. Culturally, West India is vegetarian. Coconut and peanuts are
predominant ingredients, and they are widely available. Goa has a lush green coastline that
offers a vast variety of fresh seafood. Dishes like Xacuti and Vindaloo pay homage to the fact
that until the 1960s, West India was a Portuguese colony. We find an eclectic variety of dishes
in West India. Rajasthani cuisine consists mostly of vegetables and usually has a spicy kick.
Meats also have a home in Rajasthan -- Laal Maas, which is a red meat curry, is popular
across the state. Gujarat, on the other hand, is known for its sweet tooth. Many dishes add at
least a pinch of sugar in Gujarat. Thaalis are a hallmark of Gujarati culture. These infamous
giant plates contain various dishes including chapati, rice, sweets, and more. The coastal
areas like Maharashtra are popular for Malvani food, a coconut based sour curry that is usually
eaten with seafood. Main ingredients in Rajasthan and Gujarat dishes are lentils, corn, dry red
chilies, gram flour, yogurt, buttermilk, nuts, and sugar. In Maharashtra and Goa these are rice,
fish, peanuts, coconut, Goa fish and rice.
7
So as highlighted earlier these food and culinary skills have been driven from the
existing traditions, cultural influences over various regions. Indian Army draws maximum
troops from rural areas hence with them come the rich traditions and cultures which are
commonly seen in our food preparation and eating habits.
The No 4 Training Battalion of No 2 Army Service Corps Training Centre at Bangalore

(Karnataka) is the sole nodal agency responsible for training and subsequent up-gradation
cadres for all chefs of Indian Army. These chefs as recruits with fresh young minds and as
senior chefs who come for subsequent up-gradation cadres bring with them the raw inputs on
food preparation from villages and tremendous experience from respective units respectively.
Accordingly the catering fraternity at No 4 Training Battalion made efforts to consolidate these
inputs in the form of this book titled ‗Regimental Zaikas‘.
Efforts have been made to consolidate the relevant details of food preparation and
eating habits in a particular Regiment as close to tradition as possible keeping in mind the aim
of ease of understanding and subsequent preparation. At last to help the Offrs‘ Mess
Committee or Unit Food Committee these Regimental dishes have been combined in the form
of menu as a ready reckoner.
“The great tradition of a Regiment can be seen through its cuisine”

8
CONTENTS
Ser Name of Dish Page No

No
1. Basic Information on our kitchen 13-20
2. JAK LI, JAK RIF & DOGRA REGT 21

(a) Mutton Rogan Josh 22
(b) Kashmiri Dum Aloo 23
(c) Kokur Yakhni 24
(d) Phirni 25
(e) Mutton Rista 26
(f) Rajma Masala 27
(g) Gulkand Gulab Jamun 28
(h) Peshawari Chole 29
(j) Kashmiri Pulao 30
3. LADAKH SCOUTS & ASSAM REGT 31
(a) Naga Style Chicken With Bamboo Shoot 32
(b) Green Steam Fish 33
(c) Assamese Fish Curry With Tomato 34
(d) Mati MahorKhar 35
(e) Tibetan Mok-Mok 36
(f) Ladakhi Chicken Thupka 37
(g) Assamese Meat Curry 38
(h) Chicken Shapta 39
(j) Thenthuk Tibetan Soup 40
(k) Ladakhi Fried Egg Curry 41

9

No
4. RAJ RIF, RAJPUT & JAT REGT 42
(a) Rajasthani Mirchi Vada 43
(b) Gatta Pulao 44
(c) Rajasthani Handvo 45
(d) Dal Dhokli 46
(e) Laal Maas 47
(f) Banjari Gosht 48
(g) Safed Maas 49
(h) Khandavi 50
(j) Ker Sangri 51

5.
SIKH, PUNJAB & SIKHLI REGT 52
(a) Amritsari Machchi 53
(b) Saag Gosht 54
(c) Dhaba Ka Chicken 55
(d) Butter Chicken 56-57
(e) Keema Mutter 58
(f) Dahi Aloo 59
(g) Rajma Malai Kofta 60
(h) Sarson Ka Saag 61
(j) Khatti Arvi Ki Sabji 62
(k) Dum Ka Karela 63
(l) Dum Gobhi 64
(m) Langar Wali Dal 65

10

No
(n) Dal Makhni 66
(o) Chana Amritsari 67
(p) Paneer Butter Masala 68
(q) Shahi Paneer 69
(r) Atte Ka Seera 70
(s) Gajrela 71
(t) Moong Dal Halwa 72
(u) Mango Rabdi 73
6 GARHWAL & KUMAON REGT 74
(a) Ghat Ke Paraothe 75
(b) Pot Ghat Phannu 76
(c) Chainso Dal 77
(d) Rose Momos 78
(e) Garhwali Dal 79
(f) Aloo Ke Gutke 80
(g) Kumaoni Raita 81
(h) Garhwal Ka Fannah 82
(j) Jhangora Ki Kheer 83
(k) Dubuk 84
(l) Patrani Machchi 85

11

No
7. MARATHA LIGHT INF 86
(a) Kharda Chutney 87
(b) Maratha Chutney 88
(c) Vada Pav (Snack) 89
(d) Srikhind (Dessert) 90
(e) Maratha Mungafolli 91
(f) Puran Poli 92
(g) Varan Dal 93
(h) Mutton Phandhara Rassa 94
(j) Tambada Mutton Rassa 95
8. BIHAR REGT 96- 97
(a) Litti Chokha 98
(b) Bhuja Bhojpuri 99
(c) Sattu Ke Parathe 100
(d) Rice Crackle 101
(e) Dal Pitha 102
(f) Dal Puri and Kheer 103
(g) Rara Gosht 104
(h) Channe Ki Ghugni 105
(j) Gujia 106
(k) Tilkut 107
(I) Lata (Latika) Lavang 108

12

No
9. MADRAS REGT 109
(a) Kanyakumari Fish Curry 110
(b) Hyderabadi Hariyali Murg 111
(c) Chettinadu Pan Fried Prawns 112
(d) Karavalli Chicken Curry 113
(e) Chicken Pottitherichathu 114
(g) Pazham Pradhaman 115
(h) Prawns with Vegetables 116
(j) Veg in Coconut Gravy 117
(k) Haleem 118
10. Indian Regional Sample Menus 119
(a) Rajasthani 120
(b) Hyderabadi 120
(c) Bengali 121
(d) South Indian 121
(e) Awadhi 122
(f) Punjabi 122
(g) Kashmiri 123

13
KITCHEN UTENSILS
A kitchen utensil is small hand held tool used for food preparation. Some utensils are
both kitchen utensils and eating utensils. Cutlery knives and other cutting implements can be
used for both food preparation in a kitchen and for eating when dining. Common kitchen tasks
include cutting food items to size, heating food on an open fire or on a stove, baking, grinding,
mixing, blending and measuring.
14
KITCHEN UTENSILS
15
KITCHEN EQUIPMENTS
CLASSIFICATION OF EQUIPMENT
SMALL EQUIPMENT : Pots, pans, bowls, saucepans, knives, strainers, whisks, trace,
measuring eqpt and miscellaneous items.
LARGE EQUIPMENT : Refrigerators, cookers, deep fat fryers, bratt pans, microwave
oven, boiling pans, bainemarie, grills & salamanders griddle.
MECHANICAL EQUIPMENT : Blenders, mixtures, food slicers, mincers, potato
peelers, pastry rollers, food processors, chippers, juicers, electric measures & dish
washers.
HIGH PRESSURE 3 BURNER MICROWAVE OVEN

COOKING RANGE
TANDOOR MIXED KITCHEN EQPTS

16
KITCHENS EQUIPMENTS
TANDOOR GRILLER
BAR-BE-QUE MACHINE DOUGH KNEADER

17
BASIC KITCHEN TOOLS
A kitchen tool is used to perform culinary tasks more efficiently and in a shorter span of
time. This usually refers to the large items in your kitchen such as the stove, refrigerator,
microwave, etc. Usually kitchen equipment require electrical power in order to function and
facilitate their purpose.
18
HERBS & SPICES
Do you know? The difference between herbs & spices------------------------------

In general use, herbs are plants with savory or aromatic properties that are used for
flavoring and garnishing food, in medicine, or as fragrances. Herbs refer to the leafy green or
flowering parts of a plant, while spices are usually dried and produced from other parts of the
plant, including seeds, bark, roots and fruits.
Herbs have a variety of uses including culinary, medicinal and in some cases spiritual.
General usage of the term ―herb‖ differs between culinary herbs and medicinal herbs.
The difference between the two lies in from where they are obtained from a plant.
Herbs come from the leafy and green part of the plant, where as spices are parts of the plant
other than the leafy bit such as the root, stem, bulb, bark or seeds. Example of herbs include
coriander leaves, basil, oregano, thyme, rosemary, parsley and mint.
Indian spices can find a place in

any cuisine. It's just a matter of
opening your mind and palate to
new flavors.
19
HYG & SANITATION
Wash your hands with soap and clean water before touching food and immediately
after handling raw food (e.g meat, chicken, fish, vegetables, eggs etc), handling bins, touching
pets or going to the toilet.
Clean and disinfect all surfaces immediately after preparing food.
20
CALORIES : SOURCES & REQMT
The military diet is low calorie, which is part of the reason it works so well. When you
make substitution on the Military diet, you need to make sure the calories match between
what‘s in the plan and what you‘re substituting.
Do you know that a deep fried Samosa has almost 300 calories and our most frightened
5 KM BPET run burns only 400 calories (approx).
21
JAK LI, JAK RIF & DOGRA REGT
JAK LI, JAK RIF and DOGRA units draw their troops from Jammu & Kashmir and
Himachal Pradesh. Accordingly these troops draw their food preparation traits from these
regions. J&K showcases a myriad of flavorsome dishes that are an indispensable part of the
traditional Indian cuisine. While the authentic dishes of Jammu have some enticing rice and
vegetable based items, Kashmir Valley offers Wazwan, a conventional multicourse mostly
based on meat preparations. Kashmir is also home to one of the costliest spices i.e saffron.
A typical Kashmiri Daawat items
The crown of
the nation is
not just
soothing to
the eyes but
also does
wonders for
your taste.
The snow-clad mountains, the lush green valleys, the freshness in the air, tranquility in the
environment, these are few things that describe Himachal Pradesh at its best. And, there you go
missing a big surprise that Himachal has got for its loyal travelers: the scrumptious food. From road
vendors to authentic cafes and restaurant, the Himachal people will pour their heart out in their
dishes.
Kullu trout is a famous dish of Kullu region

which is prepared with trout fish. The
marinated fish is cooked in minimal spices
to keep the nutrients and the original taste
of Trout intact. The dish is best coupled
with a number of boiled vegetables.
22
MUTTON ROGAN JOSH
Rogan Josh is an aromatic mutton dish of Persian origin. Rogan means "oil" in Persian,
while Josh means "heat, hot, boiling or passionate". Rogan Josh thus means cooked in oil at
intense heat. Another interpretation of the name Rogan Josh is derived from the word
"Rogan" meaning "red color" and "Josh" meaning passion or heat.
Ser Ingredients A/U Qty

No
1. Mutton Gm 800
2. Yogurt Tsp 4
3. Cinnamon No 2
4. Cloves No 8
5. Rattan Jot No 2
6. Black Pepper Corns No 6
7. Black Cardamom No 4
8. Green Cardamom No 6
9. Kashmiri Chilli Powder Tsp 1
10. Fennel Seeds Tsp 2
11. Dry Ginger Powder Tsp 1
12. Coriander Powder Tsp 1
13. Salt To Taste
14. Onion Gm 400
15. Ginger Gm 50
16. Garlic Gm 50
17. Tomato Puree Ml 150
18 Green Coriander Leaves Sprig 2
19. Oil Ml 250
Method of Preparation
1. Heat oil in a pan. Add whole spices and sauté till
fragrant.
2. Add sliced onion and cook till golden brown.
3. Add ginger garlic paste.
4. Add mutton and cooked on a medium heat.
5. Stirr constantly till lamb pieces turn a nice brown
colour.
6. Add little water, rattan jot and continue cooking for
some time on low heat.
7. Add red chilli powder, fennel powder, coriander
powder and dry ginger powder.
8. Add tomato puree, cook covered till lamb is
tender.
9. Remove from heat, garnish with chopped green
coriander leaves & serve hot.
23
KASHMIRI DUM ALOO
Dum Aloo (also spelled as Dam Aloo) or Alu Dum is a potato based dish of the
traditional Kashmiri Pandit cuisine. Dum Aloo is a popular recipe cooked throughout
India. In Bengal, it is a specialty dish eaten mostly with Luchi and is known as "Aloo
Dum".

No
1. Baby Potatoes Gm 500
2. Yogurt Cup 02
3. Cinnamon Stick No 01
4. Cloves No 05
5. Black Pepper Corns No 05
9. Fennel Powder Tsp 01
10. Dry Ginger Powder Tsp ½
12. Salt To Taste
13. Ginger Gm 50
14. Garlic Gm 50
15. Mustard Oil Ml 200
16. Green Coriander Leaves Sprig 2
1. Heat oil in a kadhai till it begins to smoke.
2. Fry the peeled potatoes till golden brown

and crisp. Remove the potatoes and poke it with
the help of a fork.
3. Reheat the oil in the kadhai add whole

spices. Add ginger garlic paste and cook for
some time. Add red chili powder and stir well.
Now add beaten curd, add small amount of
water, and stir well. Then add fennel powder,
garam masala, dry ginger powder and stir well.
Add fried potatoes.
4. Add salt to taste. Cover the lid and cook

for some time.
5. Now remove from heat. Garnish with

chopped coriander leafs.
6. Serve hot with boiled rice and chapatti.

24
KOKUR YAKHNI
Kokur Yakhni is a popular Kashmiri non veg dish made with Chicken (kokur) slow
cooked in yogurt and typically flavored with Kashmiri spices and lot of dry mint as a
garnish.
Ser A/U
Ingredients Qty
No
1. Chicken Kg 01
2. Mustard Oil Gm 200
3. Ghee Gm 100
5. Black Caromom No 04
7. Cloves No 04
8. Asafoetida Tb 02
9. Bay Leaf No 01
10. Cumin Tbsp 01
11. Fennel Powder Tbsp 01
12. Salt To Taste
13. Dry Mints Tbsp 01
1. Heat oil in pressure cooker. Add chicken

into it along with some salt, fennel powder,
cardamom, asafetida, cinnamon, and bay leaf. Fry
for 5 minute on high flame.
2. Put half a glass of water, stir and pressure

cook upto 2 whistles.
3. Now heat ghee in a pan, add cumin and

cloves in it.
4. Keep the heat low and add well whisked

curd and turn the flame high. Keep stirring on high
flame till it starts to boil. Stir continuously so that
the curd does not curdle.
5. While the curd is boiling add the chicken

with spices and cook for another 4-5 minutes.
6. Once the chicken is cooked nicely turned

off gas.
7. Serve hot and garnish with dry mint leaves.

25
PHIRNI
Phirni is a classic Indian sweet pudding made in North India on celebratory

occasions. Phirni is made with rice, either ground or whole rice. The phirni made
with whole rice is also similar to Chawal Ki Kheer. Traditionally served in small
earthen bowls known as 'Shikoras'

No
1. Basmati Rice Gm 100
2. Milk Ltr 01
3. Sugar Gm 200
4. Saffron Sprig 4-5

5. Cardamom Powder Pinch 01
6. Chopped Dry Fruits Gm 50
1. Soak the rice for 30 minutes.
2. Discard the water and blend the rice to a

course paste and keep aside.
3. Now in a large kadhai boil milk. Stir

occasionally and simmer for 10 minutes.
4. Keep the flame on low till milk thickens.
5. Now add the prepared rice paste.
6. Stir continuously for 10 minutes.
7. Cook until milk thickens and turns

creamy.
8. Add sugar, cardamom powder and

saffron and mix well.
9. Finally serve chilled phirni, garnish with

chopped nuts.
26
MUTTON RISTA
In the Kashmiri language, waz means 'cook' or 'cooking' and wan means 'shop'.
Rista is meatballs in a red, paprika-saffron-fennel spice gravy and Gushtaba (meatballs
cooked in a spicy yoghurt gravy) is like a big meat ball which means full stop.
Ser A/U
Ingredients Qty
No
1. Minced Mutton Gm 800
2. Mustard Oil Ladle 02
3. Kashmiri Chilli Pdr Tbsp 03
4. Fennel Pdr Tbsp 03
5. Dry Ginger Pdr Tbsp 01
6. Cinnamon Stick Pc 03
9. Coriander Pdr Tbsp 01
10. Cumin Tbsp 02
11. Bay Leaf Pc 02
12. Dry Fenugreek Leaves Gm 20
13. Garlic Gm 50
14. Chopped Onion Gm 200
15. Ghee Or Butter Tbsp 01
16. Saffron Tbsp 01
17. Caraway Seeds Tbsp 01
1. Take the minced mutton in a bowl and add oil,
1 tea spoon salt, ½ tbs red chilli pdr, ½ tbs fennel pdr,
01 tbs cardamom pdr, and mix these ingredients
evenly in the mutton.
2. Make fine meat balls, put them in a big vessel

with 1 ltrs water and keep on a full flame.
3. Put all the whole spices in it and boil for some

time.
4. Now heat 01 ladle of mustard oil in a pan, add

chopped onion and garlic, fry them till brown and then
grind in mixer.
5. After grinding put the paste back in the pan.

Add chilli pdr, put the pan on low flame, add 1 glass
of water and boil it.
6. Add saffron paste, caraway seed, ghee and

continue cooking for another 3 min on low flame.
7. Remove from the heat and garnish with

coriander seed, serve hot.
27
RAJMA MASALA
Rajma Masala (Red Kidney Beans Curry) is a much loved spicy curry in most Indian
Households and it goes very well with rice or any Indian bread.
Ser A/U
Ingredients Qty
No
1. Kidney Beans Cup 01
2. Bay Leaf No 02
3. Cinnamon Pc 01
5. Cumin Tbsp ½
6. Onion Pc 02
7. Tomato No 02
8. Ginger Garlic Paste Tbsp 01
9. Green Chilli No 02
10. Red Chilli Pdr Tbsp 01
11. Coriander Pdr Tbsp 01
12. Fresh Cream Tbsp 01
13. Oil As Required
14. Salt To Taste
1. Thoroughly wash the rajma to remove the dirt

and debris, soak them in water for 6 to 8 hours.
2. Drain the water and transfer soaked beans into

cooker add water and salt as required.
3. Close the lid and cook over medium flame until

it turns the soft for around 4-5 whistles.
4. Heat oil in a pan over medium flame, add bay

leaf, cinnamon, cardamom and cumin seeds and
saute‘ till fragrant.
5. Add chopped onion, saute‘ till golden brown,

then add ginger garlic paste and green chilli.
6. Add chopped tomato, saute till tomato turns

soft, then add red chili pdr and coriander pdr. Mix well
and saute‘ for a minute
7. Add boiled kidney beans and mix well. Mash Fact No 1

some beans with the backside of the spoon to thicken
the gravy. India is rightly called the Land of
Spices. No country in the world
8. Add fresh cream, mix well and turn off the produces as many varieties of spices as
flame. Transfer it to the serving bowl and garnish it India.
with coriander leaves.
28
GULKAND GULAB JAMUN
Gulab jamun is a milk-solid-based sweet from the Indian subcontinent, originating

in northern India, notably popular in India, Nepal (where it is known as lal
mohan), Pakistan, and Bangladesh (where it is known as gulab jam), as well as Myanmar.
Gulkand is a sweet preserve of rose petals in the South Asia. It is prepared using pink rose
petals and mixed with sugar.

No
1. Sada Khoya Gm 180
2. Chhena Gm 40
3. Maida Gm 40
4. Sooji Gm 20
5. Sugar Gm 400
6. Pistachio Nut Gm 5
7. Saffron Gm 02
8. Desi Ghee Gm 500
9. Gulkand Gm 40
1. Rub together khoya, chenna, maida,

saffron and sooji till it‘s very well mixed and soft
dough is formed.
2. Make one string syrup with sugar and

keep warm.
3. Make small balls of the khoya dough,

make a depression in the center and stuff little
gulkand and cover again. Roll to make evenly
stuffed without cracking the balls, keep covered
with moist cloth till all are finished.
4. Melt ghee in a kadhai and when it‘s on

medium heat, lower the flame and start frying
khoya balls at low heat till they start floating and
colour turns deep golden. Keep stirring gently for
gulabjamuns to cook evenly.
5. Remove from oil, allow oil to drain and

immediately dip in sugar syrup use a large
spatula to dip the gulab jamun in syrup, allow to
rest for 10 min and remove and keep aside.
6. Garnish with sliced pistachio nuts and

serve warm.
29
PESHAWARI CHOLE
Peshawar is a city situated along the eastern end of the Khyber Pass. Peshawari chole
is a spicy white chick pea curry and is just one of the many delicious dishes from the
Punjab influenced by Peshawari style of cooking.
Ser A/U
Ingredients Qty
No
1. Chickpeas Cup 01
5. Cloves No 03
6. Bay Leaf No 02
7. Black Tea Bag No 3 to 4
8. Salt To Taste
10. Chopped Tomato Gm 100
11. Ginger Garlic paste Tsp 2
13. Anardana Pdr Tsp 1
14. Red Chilli Pdr Tsp ½
15. Cumin Pdr Tsp ½
16. Coriander Pdr Tsp ½
17. Thin Sliced Onion No 1
18. Sliced Lemon No 1
1. Soak the chickpeas overnight in water, then drain

and rinse them.
2. In a cooker take the chickpeas, black

cardamoms, cinnamon, green cardamom, cloves and
bayleaf along with the tea bags. Add water in it and
pressure cook the channa for 10 to 12 whistles.
3. Now heat oil or ghee in a pan. Add ginger paste
and slited green chilli in it. Then add chopped onion and
sauté till they turn golden in colour. Then add chopped
tomato.
4. Add spice powders, mix well and sauté till the

tomatoes become mushy. Now add the cooked channa
and stock water and stir well. Add pomegranate powder
and keep stirring for some time. Mash a few chickpeas
which helps in thickening the gravy.
5. Lastly add garam masala powder and stir very

well. Now remove from heat and garnish with sliced onion,
lemon & chopped coriander and serve hot.
30
KASHMIRI PULAO
The Kashmiri Pulao is a unique dish, with a richness that reflects the spirit of the
beautiful valley. Tinged with saffron and spices, this rice dish is loaded with plenty of
dried fruits and nuts, which give it a pleasant sweetness and vibrant mouth-feel.
Ser A/U
Ingredients Qty
No
1. Basmati Rice Cup 01
2. Milk Cup 1/4
3. Cashewnut Chopped No 5-6
4. Almond Chopped No 5-6
5. Saffron String 4-5
6. Bayleaf No 01
7. Cloves No 02
8. Salt To Taste
9. Cinnamon Stick 02 Inch
10. Grated Ginger Tsp 1/2
11. Fennel Powder Tsp 1/2
12. Onion Sliced No 01
13. Chopped Apple Cup 1/4
14. Pomegranate Seed Cup 1/4
15. Ghee Tsp 4
17. Oil For frying the Onion
18. Water As Required
1. Rinse basmati rice in the water 2-3 times and

then soaked in water for 15 min.
2. Drain the water and keep aside. Dissolve

saffron strands in warm milk. Now heat the ghee in
pan, add bayleaf, cloves, green cardamom and
cinnamon stick and sauté for 30 seconds. Add green
chilles, grated ginger and fennel pdr and sauté for 30
seconds. Add rice and sauté for 1-2 min.
3. Add 1 cup of the water dissolve saffron and

salt. Mix well and bring it to boil over medium flame.
4. When it starts to boil reduce flame to low and Fact No 2

cook covered for 8-10 min or until rice is cooked Greek, Roman and Arab traders
properly. Now add shallow fried dry fruits, fresh fruits have contributed a lot to the first
and shallow fried onions over cooked rice. foreign flavours in Indian cuisine.
Who do you think brought the
5. Mix gently and cook for 2-3 mins. Garnish with amazing saffron to India?
coriander leaves and pomegranate seeds.
31
LADAKH SCOUTS & ASSAM REGT
Ladakh ("land of high passes") is a region in the Indian state of Jammu and Kashmir,
inhabited by people of Indo Aryan and Tibetan descent. It is one of the most sparsely
populated regions in Jammu and Kashmir and its culture and history are closely related to that
of Tibet. LADAKH SCOUTS troops are based on sons of the soil concept. Ladakhi food has
much in common with Tibetan food, the most prominent foods being thukpa (noodle soup)
and tsampa, known in Ladakhi as ngampe (roasted barley flour). Edible without
cooking, tsampa makes useful trekking food. A dish that is strictly Ladakhi is skyu, a heavy
pasta dish with root vegetables.
The Assam Regiment consists of 23 battalions: 15 regular battalions, 3 Rashtriya

Rifles battalions, 3 Territorial Army infantry battalions and 2 battalion of Arunachal Scouts. It
recruits exclusively from all the Seven Sister States of North East India. A traditional meal in
Assam begins with a khar, a class of dishes named after the main ingredient, and ends with
a tenga, a sour dish. Tamul (betel nut, generally raw) and paan generally concludes the meal.
Authentic Assamese cuisine is bland and yet very delicious. Very little oil is used and
practically no spices. All Assamese people are non-vegetarian. Chicken is taboo in orthodox
families and there are some, who may not eat meat. But it‘s difficult to find anyone who does
not eat fish and duck‘s eggs. Mustard oil is used for cooking and occasionally clarified butter or
ghee is used.
Assamese cuisine is a
style of cooking that is a
confluence of cooking
habits of the hills that
favor fermentation and d
drying as forms of
preservation and those
from the plains that
provide fresh vegetables
and an abundance of
fish and meat. Both are
centered on the main
ingredient — rice.
32
NAGA STYLE CHICKEN WITH BAMBOO SHOOT
Cuisine, fashion and art of Nagaland depicts a beautiful mongoloid lifestyle. In terms of
cuisine it is typical and the food is bland yet spicy. The Naga chicken is a very popular
dish which has a fiery undertone of one of the world’s spiciest chillies i.e the ghost chilli.
Fiery and spicy, this soupy chicken dish is best consumed with steamed rice and in
winters it will surely keep the cold at bay with its spicy flavor and also with 0% oil, this
is a perfect diet dish.

No
1. Chicken Gm 500
2. Tomato(crushed in pestle & mortar) Gm 200
3. Garlic Gm 20
4. Ginger grated Gm 20
5. Green chilli No 7-8
6. Bamboo shoot (sliced) Cup ½
7. Cabbage Cup ½
8. Naga chilli No 1
9. Spring onion (chopped) Cup ½
10. Salt To taste
11. Water As reqd
1. To prepare Naga style chicken with bamboo

shoot, wash chicken pieces thoroughly and drain all
the excess water.
2. In a wok, add all ingredients except spring

onion.
3. Mix it well and cook covered on a medium

flame until chicken is tender and well cooked.
4. Garnish with spring onion and some bamboo

shoot slices optionally.
5. Serve Naga style chicken with bamboo shoots

and hot steamed rice.
Did you know?

The Naga Viper pepper is a hot chili pepper.
In 2011, it was recorded as the "World's
Hottest Chili" by the Guinness World Records
with a rating of 1,382,118 Scoville Heat
Units. (SHU),[1]but was surpassed in SHU by
several other peppers, such as Pepper X in 2017.
33
GREEN STEAM FISH
Green steam fish, a typical Parsi delight, is cooked in banana leaves and rejoiced in many
Indian households. An excellent source of protein and Omega -3 fatty acids, this recipe is
served along with mint chutney wrapped in steamy hot banana leaves which gives it
extra flavor and texture.

No
1. Fish Boneless(Pomfret ) Gm 500
2. Green Coriander Gm 50
3. Garlic Gm 20
4. Green Chillies Gm 50
5. Lemon Juice Tsp 02
6. Coconut Pc ½
8. Banana Leaves No ½
9. Salt To Taste
1. Cut the fish fillets into two inches by one and

a half inch sized pieces. Grind together coconut,
coriander leaves, salt, green chilies, garlic and
lemon juice to a smooth chutney.
2. Marinate the fish pieces in this chutney for
about fifteen minutes. Cut banana leaves into
smaller pieces. Place the marinated fish in the center
of each banana leaf piece and smear some of the
chutney of them.
3. Fold in the ends to make parcel .you can
either steam these fish parcels or cook on a tawa. To
steam just place them in a steamer and steam for
five minutes. To cook on a tawa, heat oil and place
the parcel on it.
4. Cook turning the parcels from time to time so that they get cooked on both the sides.
5. When the banana leaves turn light brown take them off the tawa.
6. Do not open the parcel while serving .Let the person eating them to open.
34
ASSAMESE FISH CURRY WITH TOMATO
Assamese fish curry with tomato recipe is a delicious Indian dish served as a side dish. Fish
is a staple food item in the Assamese palate. The mas tenga (sour fish), which is commonly
eaten by most communities of Assam, has lately turned into a signature dish of Assamese
cuisine.
Ser A/U
Ingredients Qty
No
1. Fish (Surmai/Basa) Gm 500
2. Onion Gm 200
3. Tomato Gm 500
4. Ginger Garlic Paste Gm 50,
5. Lemon No 1
7. Fresh Coriander Bunch 1
8. Jeera Gm 20
9. Black Pepper Gm 10
10. Dry Coconut No 1
11. Oil for frying of Fish As Required
12. Salt As Required
13. White Mustard Gm 10
14. Mustard Powder Gm 2
15. Turmeric Powder Gm 5
16. Kashmiri Red Chili Powder Gm 5
1. Marinate the fish using lemon juice, salt, turmeric

powder, ginger garlic paste, mustard powder and keep
aside for 30 min.
2. After 30 min deep fry and keep aside.
3. Blanch tomato, peel the skin, deseed and make a

paste.
4. Roast cumin, pepper corn, white mustard, coconut

and make a powder.
5. Make ginger garlic paste and chop onion.
6. Heat oil in a pan, add onions and let it cook till

Did you Know?
brown. Then add ginger garlic paste and cook. Now add In Assam, the food is usually served
the roasted powder, kashmiri red chili powder, tomato in bell metal utensils made by an
puree and cook well. indigenous community called Mariya.
The belief is that when food and water
7. Add fish stock and boil it. Once the gravy thickens
is served in such utensils it is good for
then add the fried fish and cook on a low flame for 5/7
health and boosts up immunity.
min.
8. Garnish with chopped coriander. Serve hot.

35
MATI MAHOR KHAR
Mati Mahor Khar (Black Gram Khar) is a traditional Assamese platter. Khar is
normally prepared with soda or water distilled from smoked/burnt banana peel.
Popular khar dishes include papaya khar, bottle gourd khar and cucumber khar,
among others.
Ser A/U Qt
Ingredients
No y
Khar Water (vinegar prepared Cup
1. 1½
from sun dried banana peels)
Black Lentils (Soaked in water Gm 25
2.
over night) 0
3. Onion Finely chopped Gm 100
4. Green Chilli Gm 20
5. Salt To Taste
6. Garlic Gm 05
7. Mustard Oil Tsp 02
8. Coriander Leaves Bunch 1/2
9. Paach Phoran Gm 05
1. Wash lentils, remove skin if reqd.
2. Grind green chillies, garlic pods and

coriander leaves to paste and keep aside.
3. Heat oil, splutter paanch phoran and roast

garlic paste.
4. Roast and fry onion till cooked.
5. Add lentils and fry for some time. Add khar.
6. Adjust taste with salt and chillies.
7. Pressure cook till lentils are soft.
8. Pour a teaspoon of mustard oil to enhance

taste.
9. Serve mati mahor khar hot.

36
TIBETAN MOK-MOK
Tibetian mok mok (momo) is steamed dumpling with a meat or vegetable filling
that has its origin in Tibet/ Ladakh, probably with Chinese influence.

No
1. Chicken (mince) Gm 250
2. Mok mok dough As required
3. Iceberg lettuce leaves As required
4. Garlic paste Tsp 01
5. Stock pdr Tsp ½
6. Fresh coriander leaves Tbsp 01
chopped
7. Oyster sauce Tsp 01
8. Spring onion finely chopped bunch ½
9. Oil Tbsp 01
10. Maida For coating
11. Salt To Taste
For Chilli Dip
12. Dried red chili (soaked) No 3-5
13. Green chilli finely chopped No 2-3
14. Oil Tbsp 2-3
15. Sugar Tsp ½
16. Salt To Taste
1. Line a bamboo steamer with some iceberg lettuce.

Put minced chicken in a bowl, add garlic paste, stock pdr,
coriander leaves, salt ,oyster sauce and soya sauce and
mix well. To prepare chilly dip, grind together red chilies
and green chilies with some water to a fine paste.
2. Heat oil in a nonstick pan, add ginger garlic paste

and sauté for a minute .Add chili paste, mix and cook on
low heat for 8-10 min. Add spring onion into chicken
mixture and mix well
3. Divide the dough into small equal portions .Coat

each portions with flour and roll out to make small thin
discs. To prepare mok –mok, place each disc in your
palm, place some chicken mixture in the center and
shape them as per your choice. Add sugar and salt to
chilly dip and mix well. Set aside.
4. Boil some water in a white nonstick pan. Place

prepared mok-mok in the lined bamboo steamer, place
the steamer in hot water and steam for 10-20 mins. Serve
hot with chilli dip.
37
LADAKHI CHICKEN THUKPA
“Thukpa” is a popular soup in the Northern Himalayan region. "Thuk" means heart
so it is a heartwarming dish. Fragrant, hearty and simple to prepare, this
thukpa recipe is an easy midweek winter warmer

No
1. Chicken Legs No 02
2. Onion Gm 100
3. Carrot Gm 100
4. Ginger Gm 20
5. Spring Onion Bunch 01
7. Coriander Leaves Bunch 01
8. Garlic Gm 20
9. Salt To taste
10. Lemon No 01
11. Honey Tsp 01
12. Soya Sauce Tsp 01
13. Olive Oil Tbsp 01
14. Noodles Gm 100
1. De-join the chicken legs.
2. Cut the ginger in julienne. Chop 5-6 spring

onions and halve 3 green chillies. Finely chop five
garlic pieces.
3. Heat olive oil in a pan and shallow fry the

chicken till its turns light brown. Add chopped onion
and sliced carrot to the chicken. Add ginger garlic,
spring onion and green chilies.
4. Sprinkle salt, pepper and some fresh coriander

leaves and sauté. Add 200 ml of water and let it
simmer for about 2-3 minutes.
5. Add lemon, soya sauce and honey in it.
6. Stir the broth gently and cover it. Let it simmer

for 10 minutes.
Fact No 3
7. Remove the chicken from the broth and shred
it. Add handful of egg noodles in the broth and cook for Staple ingredients of Indian
5 minutes. cuisine like potato, tomato and
chilli don't have Indian origin.
8. Add shredded chicken back in the broth and let They were brought to India by the
it cook for some time. Garnish it with some spring Portuguese.
onions, green chilies and fresh coriander.
38
ASSAMESE MEAT CURRY
Sagoli Mangxor Jol (Mutton curry in Assamese style) is an Assam meat delicacy.
Assamese cooking is a mixture of different native styles with regional variations. The
food of Southern Assam is spicier than Northern Assam. Northern Assam has the
oriental influence whereas the cuisine of Southern part of Assam is influenced by
cuisines from West Bengal and Bihar. The cuisine reflects the inhabitants’ simplicity of
lifestyle.
Ser A/U
Ingredients Qty
No
1. Meat Kg 01
2. Onion Gm 500
3. Tomato Gm 200
4. Ginger Gm 100
5. Garlic Gm 100
7. Baby Potato Gm 300
8. Kashmiri Chilli Pdr Gm 50
9. Coriander Pdr Gm 20
10. Turmeric Pdr Gm 20
11. Cumin Gm 10
12. Black Pepper Corns Gm 10
13. Green Cardamom Gm 20
14. Cinnamon Gm 10
15. Nut Meg No ½
16. Bay Leaf No 2
17. Curd Gm 100
18. Coconut Gm 200
19. Salt To Taste
20. Coriander leaves Bunch 01
1. Clean and cut the meat into the small

pieces and marinate with hung curd, mustard
oil, salt, red chilli pdr and sliced onion. Keep it
for one hr.
2. Put some oil in a pan. Add crushed
green cardamom, cloves and bay leaves
cooked till crackling. Add sliced onion and
cook. Add marinated mutton, salt, potato cubes
and stock. Cook for 30-40 minutes. Add
coconut paste.
3. Once mutton is cooked check
seasoning, garnish with green coriander and
serve hot.
39
CHICKEN SHAPTA
Chicken Shapta, a flavorful Tibetan delicacy, is made with simple ingredients and subtle
seasonings. Shapta is a low fat Tibetan snack. A great item for the evening snack.
Ser A/U
Ingredients Qty
No
1. Chicken Gm 500
3. Onion No 01
4. Chicken Stock Cup 01
5. Ginger Gm 20
6. Soya Sauce Tsp 03
7. Tomato No 02
8. Spring Onion Bunch 01
9. Capsicum No 02
10. Pepper Pdr Tsp ½
11. Chilli Flakes Tsp 1
12. Salt To Taste
13. Oil Tsp 03
1. Heat oil in a pan and sear the chicken
chunks till they brown evenly. Take the chicken and
set aside.
2. Heat the oil in the same pan and add

chopped onions, tomatoes and ginger and sauté
them for few minutes. Add the green chillies, spring
onion and capsicum.
3. Add the pepper and chilli flakes along with

soya sauce and add chicken stocks. Bring the gravy
to boil and let it thicken. Add the seared chicken
into the gravy and cook together for five minutes.
Add chopped coriander leaves and thin strips of
ginger for garnish.
4. Served with rice or bread called Tibetan

tingmo.
The most important crop in Tibet is barley. Flour milled from roasted
barley, called tsampa, is the staple food of Tibet. It is eaten mostly mixed with the
national beverage Butter tea. Meat dishes are likely to be yak, goat, or mutton, often
dried, or cooked into a spicy stew with potatoes.
40
THENTHUK TIBETAN SOUP
Thenthuk or hand pulled noodle soup, is a very common noodle soup in Tibetan
cuisine, especially in Amdo, Tibet where it is primarily served as dinner and
sometimes lunch. The main ingredients are wheat flour dough, mixed vegetables and
some pieces of mutton or yak meat. Vegetable thenthuk is a common modern day
option too.
Ser A/U
Ingredients Qty
No
1. Flour Cup 04
2. Spinach Cup 02
3. Salt Tbsp 01
4. Soya Sauce Tbsp 03
5. Chopped Cabbage Cup 01
6. Cauliflower Florets Cup 02
7. Tomato Chopped Gm 100
9. Garlic Gm 10
11. Stock Cup 06
12. Water Tbsp 03
13. Salt To Taste
14. Fresh Coriander Bunch 1/4
1. Place water in large pot over medium

heat.
2. Add remaining ingredients except

spinach and coriander.
3. Bring to boil. Stir occasionally.
4. Cook until cauliflower is just soft.
5. Pinch off small pieces of dough, flatten

with fingers and add them to soup.
6. Cook for 5 minutes. Stir occasionally.
7. Add spinach and coriander to cook for 2

minutes longer.
8. Mix well before serving.

41
LADAKHI FRIED EGG CURRY
This dish from the Ladakhi belt makes use of dried ginger and garam masala for
spices and with no onion or garlic to clean and cry over, it’s a quick dish to whip up
for breakfast along with paratha, puri or sweet pav.
Ser A/U
Ingredients Qty
No
1. Hard Boiled Eggs No 08
2. Oil Ml 250
3. Tomato Puree Cup 1 1/2
4. Red Chilli Pdr Tbsp 01
5. Salt To taste
6. Cloves No 02
7. Cardamoms No 02
8. Bay Leaf Gm 02
9. Asafetida Pinch 01
10. Water Cup 1½
11. Ginger Pdr Tsp 01
12. Aniseeds Tsp 01
13. Garam Masala Tsp ½
1. Use a tooth pick to pierce the boiled eggs a

few times through and through.
2. Heat oil for frying and fry the eggs to a

golden brown colour, keep aside.
3. Heat oil in a pot, add chilli pdr mixed in a little

water and stir briskly for a few seconds.
4. Add tomato puree, salt, cloves, cardamom,

bay leaves and asafetida. Cook till the oil
separates.
5. Add water, eggs, ginger and aniseed pdr.

Cook over a high flame till gravy thickens. Stir
frequently to ensure nothing sticks to the bottom of
the pot. Sprinkle garam masala pdr just before
taking it off the flame and serve hot.
Skyu: A traditional dish of Ladakh, this food preparation is made of kneaded

thumb sized wheat flour dough. Cooked mainly with water, it is served with meat
or vegetables. Khambir: The traditional bread of Ladakh is known as Khambir.
Shaped like a pan, this bread is served mostly with the traditional butter tea.
42
RAJ RIF, RAJPUT & JAT REGT
Rajasthani food is prevalent in JAT, RAJPUT and RAJRIF units of Indian Army since
majority of troops come from Rajasthan, Haryana and Western Uttar Pradesh.
Rajasthani cuisine - The culinary style of the region to a great extent shaped up according
to the bellicose lifestyle of the natives. Unavailability of a variety of fresh vegetables, fruits
and other ingredients and scarcity of water due to the arid nature of the region has profound
impact on the cooking style of the locals, particularly those living in the desert pockets.
Traditionally the locals preferred to prepare such items that could be retained for a few days
and consumed without heating. Paucity of water in the region has witnessed extensive use
of dairy products by the inhabitants like milk, butter and butter milk so as to compensate or
reduce the water content while cooking. Beans, dried lentils and legumes like gram flour,
bajra and jowar form the main ingredients of many of the Rajasthani dishes. Ghee is
liberally used in preparing different Rajasthani dishes which are rich in spice and flavour.
Although predominantly a vegetarian region, the influence of the Rajputs who savoured
non-vegetarian dishes including game meat saw the evolution of several luscious non-
vegetarian dishes such as laal maas, jungle maas, khad khargosh and safed maas.
Rajasthani breads are made out of conventional staples of the region like corn, barley
and millet which are grounded into flour. Breads are generally roasted in frying pans and
served after adding ghee on each piece. Of late wheat flour has replaced these traditional
grains to some extent.
Jat peoples’ food habits are

very simple. They are mostly
non-meat eaters as a result of
vedic and Buddhist influence.
Their staple food is wheat
or bajra, vegetables and plenty
of milk and ghee. Jats cosider
non-vegetarian food
undesirable but some of Jats
started taking non-vegetarian
food after German war.
Rajputs are predominantly non vegetarians. Their diet consisted of game meat
and dishes like laal maas, safed maas,khad khargosh and jungle mass. The
natives of the Rajput areas have a wide variety of chutneys made of
turmeric,garlic,mint and coriander.
43
RAJASTHANI MIRCHI VADA
Rajasthani Mirchi Vada or popularly known as Jodhpuri Mirchi vada is famous street
food from Rajasthan. Big Green chilli peppers stuffed with spicy aloo masala and
batter fried are served with spicy green chutney and sweet tamarind chutney.

No
1. Meshed Boiled Potatoes Gm 250
2. Chopped Coriander Tbsp 02
3. Chopped Green Chilli Tbsp 02
4. Fennel Seeds Tsp ½
5. Coriander Pdr Tsp ½
6. Amcur Pdr Tsp ½
7. Cumin Tsp ¼
8. Red Chilli Pdr Tsp 1½
9. Asafoetida Pinch 02
10. Salt To Taste
11. Gram Flour Cup 01
12. Water Cup ½
13. Baking Soda Pinch 01
14. Bhavnagar Chilli Piece 09
15. Oil For deep fry
1. Rinse the bhavnagari chilli very well with

water, then pat dry with a clean kitchen towel,
remove the chilies crowns. With knife slit each chilli
from one side, slit from the top and keep about 1
cm space at the bottom before the slit remove the
seeds. Slit all the green chilies this way and keep
aside.
2. Steam or boil potatoes in a pressure cooker

or steamer till they are cooked very well. When the
potatoes are still warm peel and ash them. Add
green chilies chopped, coriander chopped and all
ingredients and mix very well. Now stuff the potato
mixture very well in the green chilies and keep
aside.
3. In a bowl take 01 cup besan along with ¼ tsp

red chilli pdr and a pinch of asafetida. Add ½ cup
water and med thick batter. Also add salt and water
as reqd. Dip the stuffed chilli in the batter and coat it
well. Place it in medium hot oil. Add more chilli
pakoras in the oil and fry them till golden brown.
Place mirchi vada on a kitchen paper to remove
excess oil. Serve these rajasthani mirchi vadas hot
with tomato ketchup and green chutney.
44
GATTA PULAO
Gatte ka Pulao is made on festive occasions when plain steamed rice is not served. As
vegetables are not available throughout the year, cooked gattas are added to spice
up this pulao, which is usually served with kadhi or plain curds .

No
1. Besan Cup 01
2. Curd Tsp 02
3. Oil Tsp 03
4. Salt To Taste
5. Garam Masala for Gatta Tsp ¼
6. Garam Masala for Rice Tsp ½
7. Ajwain Tsp ¼
8. Coriander PDr Tsp ½
9. Boiled Rice Glass 01
10. Ginger Grated Gm 25
11. Green Chilli Chopped Tsp 01
12. Cumin Seeds Tsp ½
13. Coriander Fresh Cup 01
1. Mix Besan, salt, oil, curd, ajwain, garam

masala pdr, red chilli pdr in a bowl and knead a
soft dough and keep it aside for 15-20 minutes.
2. Boil water in a Patila and add gattas in

boiling water one by one. Boil it for 10-15
minutes. .Take it out, cool it and cut into
pieces.
3. Heat oil in a pan, crackle jeera, green

chillies, grated ginger and whole spices.
4. Add rice and gattas and sauté it well

and serve hot.
Gatte ki sabzi, an authentic dish from Fact No 4

Rajasthani cuisine is a delicious curry
prepared with gram flour as base Do you know? The Portuguese
ingredient. Gatte means cooked gram flour introduced us to refined sugar. Before
dumplings, which are added to the spicy that? Fruits and honey were used as
curd gravy to make this irresistible curry. sweeteners in Indian food.
45
RAJASTHANI HANDVO
Handvo is a protein rich dish as part of the Gujarati and Rajasthani cuisine. However,
mixed dal handvo is a traditional Gujarati savoury cake, which is a nutritious meal in
its own right when served with chutney and buttermilk.

No
1. Arhar Dal Cup ¼
2. Urd Dal Tbsp 01
3. Moog Dal Tbsp 01
4. Chana Dal Tbsp 01
5. Rice Cup ½
6. Whole Wheat Tbsp 01
7. Sour Curd Cup ¼
8. Grated Bottle Guard Cup ¾
9. Oil Tbsp 03
11. Soda Pinch 01
12. Sugar Tsp 1 ½
13. Chilli Pdr Tsp ¼
14. Turmeric Tsp ¼
15. Ginger, Green Chilli Paste Tsp 01
16. Salt To taste
17. Mustard Seeds Tsp 1/2
18. Sesame seeds Tsp ½
19. Ajwain Tsp ½
20. Asafetida Tsp ½
21. Carrot Grated No 01
1. Clean, wash and soak the dals, rice and whole

wheat together in enough water for atleast 4-5 hrs.
Drain and keep aside.
2. Blend the dals, rice, whole wheat in a mixture to

a smooth mixture. To a bowl add the curd and mix well.
Cover and keep aside to ferment for overnight.
3. Add the bottle guard, grated carrots, 1 tsp oil,
lemon juice, soda, sugar, chilli pdr, ginger, chilli paste,
salt and mix well and keep aside.
4. Heat the remaining oil in a nonstick pan and add
the mustard seeds, sesame seeds, ajwain, asafetida
and sauté on a med flame for a few minutes. Pour half
the batter evenly to make a thick layer, cover and cook
on a low flame for another 7 minutes or till it turns to a
golden brown colour. Cool slightly and cut into square
pieces. Serve with green chutney.
46
DAL DHOKLI
Dal dhokli in Rajasthan and Gujarat, varan phal or chakolya in Maharashtra is a

Rajasthani, Gujarati and Maharashtrian dish made by boiling thick wheat flour noodles in
a pigeon pea stew. It is widely believed that the Marwaris who had migrated to Gujarat
invented the dish. While the dish remains popular in Marwar part of Rajasthan, it is
Gujaratis who have made it a staple at their homes.

No
1. Dal Arhar Cup 1
2. Peanut Tsp 2
3. Garlic Chopped Tsp 2
4. Cumin Seeds Tsp 1
5. Turmeric Tsp 1
6. Red Chilli Pwd Tsp 1
7. Wheat Flour Cup 1
8. Asafoetida Tsp ½
1. Boil dal & peanut in a pressure cooker till

soft, keep aside. Heat 1 tbsp ghee in a pan and
add cumin seeds, garlic, and asafetida.
2. Add turmeric powder, chilli pwd, sugar &

curry leaves. Boil and add salt to taste.
3. To make dhokli mix the flour, salt,

turmeric, chilli pwd, asafoetida and a little oil to
make a stiff dough with water. Knead well and roll
into 10 cm dice.
4. Cut the dices in diamond or square shape

with the knife and drop them in to the boiling dal
mixture. When all the dhokli pieces are put boil
the dal for a further 15 minutes on a low flame.
5. Garnish with coriander leaves and serve

hot.
47
LAAL MAAS
Traditionally, laal maas was made with wild game meat, such as boar or deer and chillies
were used to veil the gamy odour of the meat. It was a favourite among the royalties.
While the spicy flavour remains intact now, the meat used is tender mutton.

No
1. Mutton with bone Gm 750
2. Yoghurt Cup ½
3. Cumin pwd Tsp 2
4. Coriander pwd Tsp 2
5. Turmeric Tsp ¼
6. Ginger garlic paste Tsp 2
7. Ghee Tsp 4
8. Black cardamom No 2
9. Green cardamom No 2
10. Cloves No 4
11. Onion No 4
12. Garam masala Tsp ½
13. Salt To taste
14. Kashmiri red chilli whole No 8
1. Grind the soaked chillies to a fine paste in a

blender. In a large mixing bowl combine the mutton,
yogurt, cumin powder, coriander pdr, turmeric pdr,
ginger garlic paste & red chilli paste. Mix well. Set
aside to marinate in the refrigerator for an hour.
2. Heat ghee in a non-stick pressure cooker,

add all spices and sauté till it is fragrant.
3. Add the onions and sauté till they turn light

brown in colour. Add remaining ginger garlic paste &
sauté for a minute. Add marinated mutton to the
onions and sauté on high heat for 5 minutes.
4. Add salt & sufficient water to cover all the

mutton. Cook under pressure for 8 whistles.
5. Once done remove from heat till the pressure

is released. Put the curry back on heat. Add garam In contrast to its presence in
masala and give a quick stir before removing from Rajasthani homes, and restaurants
heat. today, Laal Maas was once privy to
only the kings and hunters.
6. Garnish with coriander & lemon wedges.
48
BANJARI GOSHT
Banjari Gosht is a delious Rajasthani dish. It is prepared from mutton, yogurt and
spices. The spices are not ground into a smooth powder but pounded coarsely using a
pestle.

No
1. Mutton Gm 600
2. Onion Gm 200
3. Garam masala Gm 50
4. Ginger garlic paste Gm 80
5. Red chilli powder Gm 25
6. Turmeric Gm 15
7. Coriander pwd Gm 20
8. Coriander seed Gm 20
9. Curd Ml 150
10. Red chilli whole No 6
11. R Oil Ml 150
12. Salt To taste
Method of preparation
1. Place a large pan over heat and put oil in

it.
2. Add sliced onion and sauté until they turn

golden brown
3. Add ginger garlic paste, coriander pdr,

turmeric pdr, red chili pdr, salt and whole garam
masala and stir well.
4. Now add mutton and yoghurt and mix

well.
5. Roast and crush the coriander seed and

add to the mutton.
Fact No 5
6. Allow the mutton to cook.
Here comes a blow! Our very favourite
7. When mutton turns soft, garnish it with Chicken Tikka Masala, a popular dish in
whole red chilies and a few pounded coriander
India, is not Indian. It was invented in
seeds.
Glasgow, Scotland!
8. Serve hot.
49
SAFED MAAS
Rajasthani Safed Maas is a mutton based gravy that has a luscious texture and royal
white colour derived from fresh cream, yogurt, khoya and dry fruits.

No
1. Mutton Gm 600
2. Boiled Onion paste Gm 200
5. Green Chilli Paste Gm 25
6. Milk Cup ½
7. Coriander pwd Gm 20
8. Cumin Seed Gm 20
9. Curd Ml 150
10. Cream Ml 150
11. Clove Gm 05
12. Cardamom Gm 05
13. Bay leaf No 02
14. Butter Gm 150
15. Salt To taste
16. Almond & Cashew Gm 150
17. Cinnamon stick As Required
1. Grind onions, almond & cashew nut in to

a smooth paste, you can add water if required.
2. Heat oil in a pressure cooker, add

cloves, cinnamon, cardamom and bay leaves
and allow to sizzle for a few seconds.
3. Add ginger garlic paste and sauté till it

is toasted well. Add the ground onion and nuts
paste along with salt and mix well.
4. Add about 1 cup of water and pressure

cook the mutton pieces for at least 8 whistle,
once done allow the pressure to release
naturally.
5. Open the lid and keep it back on stove,

add milk and yoghurt and stir once more. If you
feel the gravy is quite thick you can add some
more water. Check for salt and serve hot with
chopped coriander leaves.
50
KHANDVI
Khandvi is a mouthwatering Gujarati snack prepared with gram flour and butter milk
and seasoned with sautéed sesame seeds and few other spices. It’s not only easy to
make but healthy as well because it just involves simple steaming.

No
1. Gram flour Gm 60
2. Sour yogurt Gm 60
3. Water Gm 370
4. Ginger paste Gm ½
5. Green chilli paste Gm ½
6. Red chilli pdr Cup ½
7. Salt Tsp 1
8. Asafetida Gm 1/8
9. Turmeric Tbsp 1/8
10. R oil Tbsp 02
11. Mustard seed Tbsp ½
12. Red chilli whole Tbsp 2
13. Curry leaves Tbsp 4/5
14. Coriander leaves Tbsp 1
15. Grated coconut Tbsp ¼
1. Place flour in a deep, heavy pan, add ginger

chilli paste, chilli pdr, salt, asafetida & turmeric pdr and
mix. Now add yoghurt a little at a time, so as to form a
smooth paste without any lumps and then the water.
Place the pan over high heat and bring to boil stirring
all the time.
2. Keep cooking and stirring till you reach a paste

like consistency, increasing or decreasing the heat
according to your ability to avoid scorching.
3. Its cooked enough when you can separate a

portion of it from the rest with the help of a milk stirrer
and you can see the bottom of the pan which gets
covered gradually. If it covers immediately it is too thin.
Another test is to spread the batter on to an
ungreased surface. It should come off clean when
cooled. With the help of rubber spatula spread the
mixture on to an ungreased surface in as thin a layer
as possible and leave to cool. Heat the oil in a pan,
add mustard, curry leaves and whole red chilli, stir a
few times and spread over the layer. Sprinkle all but 1
tbsp. coriander and 1 tbsp coconut, cover it and pick
up the whole red chilli and keep aside. Cut this layer
into strips,roll up each strip like a scroll as firmly as you
can without breaking them. Garnish and serve hot.
51
KER SANGRI
Ker Sangari originated on the arid land of Rajasthan and evolved as a vegetable dish that is
now a must on every Marwari wedding menu. Ker ashru berry and sangria, a bean of a
flowering tree called Khejaria, come together to make this easy to prepare dish.

No
1. Kair Tbsp. ½
2. Green beans Gm 500
3. Salt As required
4. Vegetable oil Tbsp 2
5. Carom seed Tsp 1/8
6. Asafoetida Tsp 1/8
7. Red chilli pwd Tsp 1
8. Turmeric pwd Tsp 1/8
9. Coriander pwd Tsp 1
10. Mango pwd Tsp ½
11. Raisins Tsp ½
12. Water As required
13. Dry red chilli No 01
1. Place the pressure cooker on full flame

and pour some water in it along with the ker,
green beans and salt .Mix well and cover with
a lid .Cook till three whistles and then keep it
aside for some time.
2. Now , place a non stick pan over

medium flame and pour vegetable oil in it
.Once the oil is hot enough , add red chilli
powder, asafoetida ,chopped dry red chilli and
carom seeds in it. Saute for a minute.
3. Pour the pressure cooked mixture

prepared in the first step into the pan along
with salt, raisins, dry mango powder, coriander
powder and turmeric powder. Cook well for 2-4
minutes on medium flame.
4. Your ker sangi is now ready to be

served .Transfer it to a separate bowl and
enjoy it.
52
SIKH, PUNJAB & SIKHLI REGT
SIKH, PUNJAB Regiment and SIKH Light Infantry troops are mostly from Punjab,
Haryana and Himachal Pradesh. Their eating habits and culinary skills have greatly been
influenced by Punjabi culture.
Punjabi cuisine is a culinary style originating in the Punjab. This cuisine has a rich
tradition of many distinct and local ways of cooking. One is a special form of tandoori cooking
that is now famous in other parts of India, UK, Canada, and in many parts of the world.
The local cuisine of Punjab is heavily influenced by the agriculture and farming lifestyle
prevalent from the times of the ancient Harappan Civilization. Locally grown staple foods form
a major part of the local cuisine. Punjabi cuisine is distinctively known for its rich, buttery
flavours along with the extensive vegetarian and meat dishes. Main dishes include Sarson ka
saag and makke ki roti .
Some Historical Facts
The culinary essence of Punjab today is a lot about preserving the past. One such
instance is the tandoori roti, which was once extensively made at home. Now with modern
kitchens, new ways of ‗jugaad‘ have emerged. So a tandoori roti which would earlier be made
in the common tandoor of the family, is now made in an overturned pressure cooker. Mind you,
this isn‘t as easy it sounds. The dough is kneaded in a way that it isn‘t too firm or too loose but
has ample room for aeration. The little balls of dough are then rolled out into rotis and then
dabbed with a little water to make it stick to the cooker. The result is phenomenal, with light
tandoori rotis being served with butter and the subzi or dal of the day.
Another such story is the history of rice. Although Basmati rice is grown in Punjab and
supplied throughout the country, the Punjabis have a natural inclination towards rotis and
parathas. The reason for this was that rice was always expensive and usually cooked only for
special occasions. So, the usual rajma-chawal and kadhi-chawal were once enjoyed with rotis
and not rice. In fact, cooking rice was so special that one wouldn‘t serve just steamed rice to
the guests. Even now, if you go to a Punjabi household, you‘ll notice that they serve a burhani
pulao with lightly fried onions, which is best enjoyed without any accompaniment.
53
AMRITSARI MACHCHI
The Amristari Machchi - a fried fish snack coated with gram flour batter and served
with mint and coriander chutney.
Ser
Ingredients A/U Qty
No
1. Fish Kg 01
2. Malt Vinegar Ml 200
3. Salt To Taste
4. Ginger Paste Tbsp 02
5. Garlic Paste Tbsp 02
7. Ajwain Tsp 01
8. Red Chilli Powder Tsp 02
9. Turmeric Tsp 01
White Pepper
10. Tsp 01
Powder
11. Gram Flour Gm 150
12. Oil For deep frying
13. Orange Colour A Pinch
14. Lemons No 02
15. Chat Masala To Taste
1. Clean, wash and cut the fish into 1/2 ‖

inch thick darne and pat dry. Dissolve salt in
vinegar and leave the fish in this marinade for
at least 25 minutes.
2. Remove the darme and place between

two napkins and press gently to remove the
excess moisture. Mix the ginger and garlic
paste, ajwain, red chilli powder, turmeric,
pepper and salt with garm flour. Add water and
orange colour and make a paste of coating
consistency.
3. Apply the paste on both sides of the

darne and arrange them on a tray at least an
inch apart. Keep aside for 20 minutes.
4. Heat oil in a kadai. Deep fry the fish

over medium heat until crisp. Arrange on a flat
dish, sprinkle chat masala and serve with
lemon wedges.
54
SAAG GOSHT
Saag Ghost is a slow-cooked lamb spiced with cumin, coriander, fenugreek and garam
masala making a fragrant curry.

No
1. Ghee Tbsp 08
2. Onions Gm 250
3. Ginger Garlic Tbsp 04
4. Cubed Lamb Gm 05
5. Ground Coriander Tsp 02
7. Chille Powder Tsp 02
8. Turmeric Tsp 01
10. Garam Masala Tsp 01
11. Yoghurt Gm 100
12. Salt To Taste
13. Spinch Gm 500
1. Heat the ghee in a large frying pan over

medium heat. Add the onions and sauté them
until light browned. Add ginger and garlic, then
sauté them for a further 02 to 3 minutes until
fragrant.
2. Add the lamb and increase heat from

medium to high and then cook for 10 minutes.
Stir occasionally so that the onion mixture does
not burn.
3. Add coriander, chili powder, turmeric,

cumin seeds, garam masala, yoghurt and salt
reduce heat to the medium and simmer for 15
minutes.
4. Add the spinach to the frying pan and

reduce heat to low. Simmer until the spinach
has waited and the lamb is tender. Ensure
most of the water is evaporated.
5. Serve immediately with an additional

tablespoon of ghee for added richness.
55
DHABA KA CHICKEN
Dhaba is the name given to roadside restaurants in India. They are on highways, generally
serve local cuisine, and also serve as truck stops. They are most commonly found next to
petrol stations and most are open 24 hours a day
Ser
Ingredients A/U Qty
No
1. Large Onion No 01
2. Garlic Cloves No 10
3. Slice Ginger Gm 30
4. Oil Ml 100
5. Ground Cumin Tbsp 02
7. Salt To Taste
8. Ground Pepper Tsp 01
9. Cardamom Tsp ½
10. Cinnamon No 01
11. Ground Cloves Tsp ½
12. Bay Leaves No 02
13. Nutmeg Tsp ¼
14. Chicken Thighs Gm 500
15. Chopped Tomatoes Gm 750
17. Turmeric Tsp 01
1. Place sliced onion, garlic and ginger in a

food processor and blend into in to a paste.
Heat oil in a large frying pan over medium
heat, add onion paste and fry, stirring
continuously, for about 10 minutes.
2. Stir in the cumin, turmeric, red chilli

powder, salt, pepper cardamom, cinnamon,
cloves, bay leaves and nut meg stirring for a
further 1 to 2 minutes.
3. Place chicken pieces in frying pan and

stir to coat with the spice mixture until they are
well coated.
4. Fry for another 4 minutes, then add the

tomatoes.
5. Reduce heat to low and simmer for 10

to 20 minutes or until the oil has separated
from the liquid. Stir occasionally. Remove
cinnamon stick and bay leaves before serving.
56
BUTTER CHICKEN
Butter Chicken- The dish has its roots in Moti Mahal Daryaganj. It was developed by
three Indians - Kundan Lal Jaggi, Kundan Lal Gujral and Thakur Dass all Punjabi
Hindu restaurateurs who were the founders of Moti Mahal restaurant in Delhi The dish
was created by the three partners at their restaurant in Delhi in the 1950s and is
believed to have been made "By Chance" by mixing the leftover chicken in a tomato
gravy, rich in butter.
Ser
Ingredients A/U Qty
No
1. Chicken Gm 400
4. Butter Tsp 02
5. Salt To Taste
For Marinade
6. Ginger Garlic Paste Tsp 04
7. Yogurt Gm 150
8. Kashmiri Red Chilli Powder Tsp ½
9. Garam Masala Powder Tsp ½
10. Salt To Taste
11. Mustard Oil Tsp 02
For Makhni Gravy
12. Butter Tbsp 02
13. Green Cardamon No 02
14. Cloves No 02
Method of Preparation 15. Black Peppercorns No 5
16. Cinnamon No 01
1. Apply a mixture of red chilli powder, 17. Ginger Garlic Paste Tsp 02
lemon juice and salt to the chicken pieces 18. Tomato Puree Ml 200
and set aside for half an hour in the
19. Salt To Taste
refrigerator.
21. Sugar Tbsp 02
2. Hang the yogurt in a muslin cloth for 22. Kasoorimethi Tsp ½
15-20 minutes to remove extra water. 23. Fresh Cream Ml 100
3. Add ginger garlic paste, red chilli and garam masala powder, salt and mustard oil.
4. Apply this marinade to the chicken pieces and place them in the refrigerator for
3-4 hours.
5. String the chicken pieces onto the skewers and cook in a hot tandoor for 10-12 min or
untill almost done.
6. Baste it with butter and cook for another 2 minutes. Remove and set aside.
57
7. To make the makhni gravy, heat butter in a nonstick pan.
8. Add green cardamoms, cloves, peppercorns and cinnamon.
9. Saute for 2 minutes, add ginger garlic paste and sauté for another two minutes. Add the
tomato puree, red chilli powder, salt and half a cup of water.
10. Bring the mixture to a boil. Reduce the heat and simmer for 10 minutes. Add sugar or
honey and powdered kasoori methi.
11. Add the cooked tandoori chicken pieces. Simmer for 5 minutes and add fresh cream.
Serve hot with naan or parantha.
Fact No 6
The first Indian restaurant in the USA was

opened in the mid1960s. Today, there are
around 80,000 Indian restaurants in
America.
58
KEEMA MUTTER
Mutter keema masala recipe is one of the most nutritious recipes as its main ingredients
are butter, yoghurt and mutton. Yogurt is rich in calcium and other nutrients, while meat
contains all the essential proteins. It is a complete diet and tasty as well.
Ser
Ingredients A/U Qty
No
1. Oil Tbsp 02
2. Bay Leaf No 01
7. Wholes Cloves No 02
8. Onion Finely Chopped Gm 100
9. Ginger Chopped Tsp 02
10. Garlic Chopped Tsp 02
11. Green Chilli Chopped No 03
12. Turmeric Tsp ½
Method of Preparation 15. Cumin Powder Tsp 01
16. Tomatoes No 02
1. Heat oil in a medium nonstick pan on medium 17. Minced Meat Gm 300
heat.Add bay leaf, cinnamon stick, black cardamom, 18. Green Peas Cup ½
green cardamom and whole cloves. Stir for 30 19. Garam Masala Tsp ½
seconds.Add onions and a little salt, mix well, cover 20. Water Cup ½
and cook for about 15 minutes, stirring frequently. Add
Coriander Leaves Finely
ginger and garlic, mix well and cook uncovered for 21. Tbsp 01
Chopped
another 5 minutes until onions turn brown and oil
starts to separate from the mixture. Add green chillies 22. Salt To Taste
and tomatoes, mix well, cover and cook for about 10
minutes. Remove cover and continue to cook until oil
starts to separate from the mixture again.Add red chilli
powder, turmeric, coriander powder and cumin
powder. Mix well and switch off the stove.
2. Add the above gravy to a pressure cooker and

add washed and drained ground meat. Mix well and
cook until the colour of the meat starts to change.Add
water and salt, mix well, close the pressure cooker lid
and cook for 1 whistle on medium heat.
3. After 20 minutes remove pressure cooker from

heat and allow the pressure to go down before
opening the lid. Add green peas and garam masala
and cool for 2-3 minutes.Garnish with fresh, fine
chopped coriander leaves.
59
DAHI ALOO
An easy, quick and delicious recipe of potatoes simmered in curd, Dahi Aloo is a gravy
side dish that goes well with steamed rice or just chapatis. It also goes well with jeera
rice or matar pulao.
Ser Ingredients A/U Qt

No y
1. Potatoes Boiled and Peeled Medium 3
2. Curd Or Yogurt Beaten Cup 1
4. Salt Tsp 1
5. Coriander Powder Tsp ½
6. Turmeric Powder Tsp ¼
7. Garam Masala Tsp ¼
8. Asafoetida Pinches 2
9. Curry Leaves Stalk 1
10. Coriander Leaves Chopped Tbsp 1
11. Water Cups 1¼
12. Ginger, Garlic Grated Tsp ½
13. Green Chillies Slit No 2
14. Each Cumin, Mustard Seeds Tsp 1
15. Wheat Flour Tsp ¼
16. Oil Tbsp 1
1. Cut potatoes into big pieces. Mash 3-4

pieces fine with hand. Keep both aside.
2. Mix all the dry masala in 1/4 cup water
3. Heat oil. Add the seeds (cumin and

mustard). When they splutter, add ginger-
garlic, chilli and curry leaves.
4. Add the masala mixture and fry for 2

minutes.
5. Add beaten curd and fry for 5 minutes or

till the curd loses its whiteness. Stir
continuously after adding curd.
6. Add the remaining water and all the

potato and flour. Stir well. Boil and simmer for
10 minutes or till gravy thickens. Garnish with
chopped coriander. Serve hot with thin wheat
chapattis and rice.
60
RAJMA MALAI KOFTA
The innovative rajma koftas or bean (rajma) stuffed dumplings are cooked in a spicy thick onion-
tomato based gravy. The gram flour or besan blended rajma koftas are fried and simmered in the
curry for this delicious recipe.

No
For Gravy
1. Cream Gm 125
2. Khoya Or Paneer Gm 75
3. Milk Ml 150
4. Cashewnuts Gm 50
5. White Pepper Pdr Tsp 3
6. Sugar Tsp 2½
7. Grated Ginger Tsp 2
8. Nutmeg Powder Tsp ¼
9. Turmeric Powder Tsp ½
10. Garlic Crushed Tsp 1
11. Cinnamon No 1‗‘
12. Cloves No 6
13. Cardamoms No 6
Method of preparation 14. Salt To Taste
15. Ghee Tbsp 3
For Koftas For Kofta
1. Rajma Gm 150
1. Boil the potatoes, peel and smash them. Boil 2. Khoya Gm 50
the rajma, drain the water and smash them.Mix 3. Paneer Gm 50
together all the ingredients except raisins and 4. Medium Potatoes No 2
cashews. 5. Cashewnuts Gm 20
6. Raisins Gm 20
2. Take a ping-pong ball sized dough in hand
7. Green Chillies No 4-5
and flatten it. Place 2-3 cashews and raisins in the
8. Ginger Grated Tsp ½
center and shape into a ball.Repeat for remaining
dough. Keep aside. 9. Coriander Chopped Tsp 1
10. Cumin Seeds Tsp ½
For Gravy 11. Salt To Taste
12. Oil For deep frying
3. Roast the cinnamon, cardamom, nutmeg and For Garnish
cloves together.Dry grind and keep aside. Wet grind 1. Grated Cheese Tbsp 1
all the other ingredients, except ghee, to a paste. 2. Chopped Coriander Tbsp 1
4. Heat ghee in a skillet, add powdered spices and fry for 2-3 seconds. Add paste and fry
further for 5-7 minutes stirring well.Add 2 cups water and simmer on low for 15 minutes. In hot
oil deep fry the koftas also. To serve place warm koftas in a casserole.
5. Either pour boiling hot gravy on the koftas or pour and bake in hot oven for 5 minutes.
Garnish with grated cheese and chopped coriander and serve hot with naan or parathas.
61
SARSON KA SAAG
Saroon Da Saag (Sarson Ka Saag, in Hindi and Urdu) is a popular vegetarian dish from
the Punjab and Rajasthan regions of the Indian subcontinent, made from mustard
greens (sarson) and Indian spices. The dish is regarded as the traditional way to
prepare saag and is usually served with makki di roti.

No
1. Sarson Greens Bunch 01
2. Spinach Bunch 01
3. Onion Grated No 01
4. Ginger & Garlic Grated Tsp 01
5. Green Chillies No 03
6. Grated Cheese Or Paneer Tbsp 01
(Optional)
7. Lemon Juice Tsp ½
8. Salt To Taste
9. Ghee Tbsp 02
10. Oil Tbsp 01
12. Maize Flour Tbsp 01
1. Chop both greens, wash and drain.
2. Heat oil in the pressure cooker direct.

Add both greens, green chillies, stir. Add
ginger, garlic, stir. Add few pinches salt, 1 cup
water. Pressure cook till done (2 whistles).
Mash well.
3. Heat oil in a pan, add onion and saute

till brown.
4. Add all other ingredients, except

cheese.
5. Stir well and cook till oil separates.
6. Garnish with cheese, pour some ghee

on top
7. Serve hot with makki ki roti or paratha.

62
KHATTI ARVI KI SABJI

No
1. Medium Sized Arvi No 16
3. Oil Tsp 05
4. Garlic No 08
5. Mustard Seeds Tsp ½
6. Cummin Seeds Tsp ½
7. Spilt Urad Dal (White) Tsp 01
8. Whole Dried Red Chillies No 04
9. Curry Leaves No 16
10. Onions, Chopped Fine Gm 200
11. Fresh Tomato Puree Ml 200
12. Tamarind Pulp Tbsp 04
14. Chilli Powder Tsp 1 ½
15. Turmeric Powder Tsp 01
16. Jaggery Tbsp 01
17. Salt To Taste
1. Wash the arvi thoroughly and cook with
enough water till done. Add lemon juice and ring
to a boil again and drain. When cooled, peel and
quarter length wise and reserve in a pan full of
water.
2. Grate the jaggery and reserve in 3 tbs

water.
3. Heat oil in a pan, add garlic and sauté

over medium heat until light brown. Add mustard
seeds, cumin seeds, urad dal and whole red
chillies. Stir until the seeds begin to crackle. Add
curry leaves. Stir for a minute.
4. Add onions and sauté until golden. Add

tomato puree, tamarind pulp, chilli powder,
coriander pdr and turmeric powder. Stir-fry until
the oil floats on top. Add salt and three cups of Fact No 7
water. Bring it to a boil. Lower the heat, add arvi
and jaggery. Very little is known about the food and
6. Bring it to a boil again. Lower the heat, eating habits of the Indus
simmer, stirring occasionally, until the gravy Valley Civilization, because the ancient
reaches thin sauce consistency. language has not been deciphered yet.
7. Remove and adjust the seasoning.
8. To serve remove to a serving bowl and

serve with steamed rice.
63
DUM KA KARELA

No
1. Bitter Grounds (Karelas) No 12
2. Salt To Taste
3. Ginger Paste Tbsp 01
4. Garlic Paste Tbsp 01
5. Turmeric Powder Tsp 01
6. Butter for Basting & Greasing Tbsp 01
For The Filling
7. Paneer, Grated Gm 150
8. Groundnuts Gm 60
9. Sesame Seeds Gm 01
10. Coconut Gm 15
11. Cummin Seeds Tsp 01
12. Large Onions Gm 120
13. Ginger, Julienned Tbsp 01
Method of Preparation 14. Coriander Powder Tsp 1 ½
15. Chilli Powder Tsp 01
1. Wash and slit the bitter gourds on one side. 16. Salt To Taste To Taste
Remove the seeds and rub with salt. Arrange on a 17. Tamarind Pulp Tbsp 02
tilting tray and keep aside for at least an hour. 18. Jaggery, Crushed Gm 15
(keep the bitter gourds overnight if you prefer For The Tempering
them to be even less bitter). 19. Sesame Oil Tbsp 03
20. Cummin Seeds Tsp 1/2
2. Put enough water in a pan. Add salt, ginger 21. Mustard Seeds Tsp 1/2
paste, garlic paste, and turmeric powder.Stir and 22. Fenugreek Seeds Tsp 1/4
bring to a boil. Add the bitter gourds and blanch 23. Curry Leaves No 24
them until soft. Drain and keep aside.
To Prepare the Filling
1. Remove the brown skin and roughly chop the coconut. Dry roast the coconut, groundnuts,
sesame seeds and cumin seeds in a frying pan until each emits its unique aroma. Hold the onions
with tongs and roast them directly over the flame until the skin is charred. Cool, peel and roughly
chop the onions.
2. Grind all these ingredients, except Paneer, with 1/4th cup water to a fine paste. Add
paneer, ginger, jaggery, coriander powder and chilli powder to the paste and mix well.
To prepare the tempering:
1. Heat oil in a frying pan and season with cumin seeds, mustard seeds and fenugreek seeds.
Stir over medium heat until they begin to crackle. Add curry leaves and stir.
2. Pour over the paste, mix well and divide into 12 equal portions. Put a portion of the filling
into each of the blanched bitter gourds. Arrange them in a greased roasting tray with the slit side
on top. Cover with foil. Punch a few holes in the foil and cook it on pre-heated oven at 275oC for 30
minutes, basting at regular intervals. Remove and uncover.
3. To serve: remove to a serving dish and serve with cumin-tempered whole potatoes and
buttered seasonal vegetables on the side.
64
DUM GOBHI

No
1. Cauliflower Gm 400
2. Chili Powder Tsp ½
3. Turmeric Tsp ¼
4. Grated Ginger Tsp 02
6. Green Chili, Chopped Tbsp 01
7. Plain Yogurt Tbsp 1
8. Salt To Taste
9. Garam Masala Tbsp ½
10. Chopped Cilantro Leaves Tbsp 2-3
1. Wash, drain, and cut cauliflower into 1 inch

flowerets, including stem.
2. Combine chili powder, ginger, tomato, green

chili, turmeric with the yogurt in a small bowl.
3. Use nonstick pan. Pour a little water, put

cauliflower into the pan and then pour spices over
the top.
4. Cover the pan tightly and cook over low heat

for 10-15 minutes (cauliflower will steam in the
spicy mixture).
5. Stir in half the cilantro leaves, increase heat

to medium and cook with lid off for another 5-6
minutes to drive off excess moisture.
6. Turn off heat and sprinkle with garam

masala and remaining cilantro. Make sure all liquid
is driven off .Serve with basmati rice.
Chicken 65 Mystery!!!! Although Chicken 65 is well established as being the invention

of A.M Buhari of the Buhari Hotel chain, its popularity as a dish has spawned several
myths about its origin. One account claims that the dish emerged as a simple meal
solution for Indian soldiers in 1965. Another account claims that it is a dish containing 65
chilli peppers devised by an enterprising hotelier. It is also claimed to relate to a
requirement for the meat to be from 65 day-old chickens.
65
LANGAR WALI DAL

No
1. Split Black Gram (Soaked for Cup 01
1 hour)
2. Bengal Gram (Soaked for Cup 1/2
1 hour)
3. Salt To Taste
4. Ginger Chopped Tbsp 02
5. Garlic Chopped Tbsp 02
6. Unsalted Butter Cup 1/2
7. Clarified Butter Cup 1/2
8. Onions - 1/2 Cup Gm 75
9. Chopped Green Chillies No 06
11. Chopped Mint Leaves Tbsp 01
1. Drain both grams and cook in 5 cups of

water in a large pan. Add salt. Bring to a boil.
2. Reduce the heat and keep removing the

scum that surfaces.
3. Add 1 & 1/2 tbsp of ginger and garlic

each and unsalted butter. Cook covered until
the mixed gram is tender and a little water
remains. Remove and mash the mixture
against the sides of the pan with a large spoon.
4. Heat the clarified butter in a pan. Add

the onions and fry until light brown. Add the
remaining ginger-garlic, green chillies,
tomatoes and mint leaves.
Fact No 8
5. Cook until the tomatoes are mashed.
Pour this into the above dal mixture and stir for According to Indian Food Theory, our food
a while. has 6 different flavours: sweet, salty, bitter,
sour, astringent and spicy.
6. Add the unsalted butter and serve hot.
66
DAL MAKHNI

No
1. Whole Urad Dal(Soaked Cup 01
overnight)
2. Rajma (Soaked Overnight) Cup 1/4
3. Green Chillies Chopped No 03
4. Tomato Finely Chopped Gm 250
5. Onion Finely Chopped Gm 100
6. Coriander Leaves Chopped Tbsp 02
7. Garlic Paste Tsp 02
8. Ginger Paste Tsp 02
9. Turmeric Powder Tsp 1/2
12. Dhania Powder Tsp 01
13. Garam Masala Powder Tsp 1/2
Method of Preparation 14. Milk Ml 50
1. Cook rajma and urad dal with water 15. Fresh Cream Cup 1/2
and a bit of salt in a pressure cooker for 20 to 16. Butter Tbsp 02
25 minutes.
17. Oil Tbsp 04
2. When soft, squash and boil the rajma 18. Salt As Per Taste
and urad dal for another 15 to 20 minutes.
Add fresh cream, milk and curd to the dal.
3. Take a heavy bottomed pan and heat some

oil in it. Add cumin seeds. When the seeds start to
splutter, add garlic paste. Fry until light brown.
4. Now put onions and saute. To this add

tomatoes, green chillies and ginger paste. Fry till
the tomatoes become soft. Now add coriander
powder, chilli powder, turmeric powder and salt.
Fry for 1 minute. Pour in the dal and cook on
medium flame.
5. When the dal starts boiling remove from

heat. Add garam masala powder and butter.
Garnish with coriander leaves. Serve with rice,
chapati.
Do you Know ?
Dal makhani is a staple in the Indian subcontinent. It was popularized in India
following partition, when many people from the Punjab migrated to the northern regions of
India As the Punjabi diaspora migrated across India and internationally, the dish was
introduced to new locales by entrepreneurial Punjabi migrants Kundan Lal Jaggi, Kundan Lal
Gujral and Thakur Dass, who opened the Moti Mahal restaurant in Daryaganj, Delhi, India.
67
CHANA AMRITSARI

No
To Boil
1. Chole (Safed Chole) Gm 250
2. Tea Powder Or 3 Tea Bags Tsp 02
3. Black Cardamom No 4-6
4. Green Cardamom No 4-6
5. Salt To Taste
For Chole Masala
6. Clove No 06
8. Black Pepper Tsp 01
10. Coriander Seeds Tsp 01
11. Anardana Tsp 02
Method to Make Chole Masala Other Masale
12. Green Chillies - No 03
1. In a pan, roast all dry masale and make Finely Chopped
a rough powder out of that and keep aside. 13. Tomatoes - Finely Chopped Gm 150
14. Ginger - Finely Chopped Tbsp 01
Method of Preparation 15. Green Coriander - Finely Tsp 03
Chopped
2. In a big vessel (barthan) put water - add 16. Onion - Finely Chopped Gm 100
chole and soak this overnight.Next morning in 17. Mango powder (Aamchur) Tsp ½
that same water drop a pouch of tea leaves or 18. Garam Masala Tbsp 01
tea bags, salt and moti elaichi and boil till it 19. Red Chillies Tsp 01
become soft. 20. Dry Coriander Tsp 02
21. Ghee Tbsp 02
3. When cooked discard the tea leaves 22. Bay Leaves No 02
pouch and excessive water. Keep one small
cup of this water. Take a big pan put cooked
chole, add dry masala rough powder and other
masala except onions and tomatoes. Mix it well
and separate. Pan heat the ghee and add
bayleaves, tomatoes and onions and fry it till
golden brown. Now add chole and chole stock
and cook for 10 minutes.
4. While cooking it mash some of chole with

masher to mix all the masale well. Add salt and
mix well. Garnish with fresh tomatoes, ginger,
longcut green chilli.
5. Serve it hot with bhathure, bread or

tandoori rotties (deep frozen onion kulcha or
garlic naan works best with this chole).
68
PANEER BUTTER MASALA

No
1. Paneer Gm 250
2. Fresh Cream Gm 150
3. Tomato Puree Gm 250
4. Butter Tbsp 2-3
5. Fenugreek Leaves Tbsp 2
(Dried Kasurimethi)
6. Salt To Taste
7. Garam Masala Powder Tsp ½
8. Green Chillies No 2-3
9. Red Chilli Powder Tsp ½
10. Chopped Coriander Tsp 01
1. Melt the butter in a pan, add slit green

chillies, tomato puree, kasurimethi, salt, red
chilli powder and simmer for 4-5 minutes.
2. Add the cream and garam masala

powder and cook further for 2-3 minutes.
3. Add the paneer pieces and cook for a

minute.
4. Serve hot, garnished with coriander.

69
SHAHI PANEER

No
1. Paneer (Cottage Cheese) Gm 250
2. Ghee Or Butter Tbsp 03
3. Salt To Taste
4. Onion Chopped Gm 50
5. Ginger Chopped Tsp 01
6. Green Chillies Chopped No 02
7. Cashewnut Paste Gm 50
8. Cardamoms No 02
9. Beaten Curd Cup ¼
10. White Pepper Pdr Tsp ½
12. Milk Cup ½
To Garnish
14. Grated Paneer Tbsp 02
15. Chopped Coriander Tbsp 01
1. Cut the paneer into 2" fingers size.
2. Heat half the ghee. Add onion, ginger,

green chilli and cardamom. Fry for 3-4 minutes.
Add cashewnut paste and cook for 4-5
minutes, covered.
3. Add curd and cook for 5 minutes. Add ½

cup water and cool.
4. Blend in a mixer until smooth.
5. Heat remaining ghee, add gravy and

other ingredients except milk and paneer.
6. Boil to get a very thick gravy.
8. Just before serving, heat gravy, add milk

and paneer fingers and boil for 3-4 minutes.
9. Garnish with chopped coriander and

grated paneer.
Difference between Paneer Butter Masala and Shahi paneer is that more of whole spices
are used in Paneer Butter Masala whereas Shahi paneer has a sweeter taste when
compared to Paneer Butter Masala.
70
ATTE KA SEERA

No
1. Wheat Flour Gm 100
2. Ghee Gm 100
3. Sugar Or Molasses Gm 75
(Jaggery)
4. Elaichi Powder Tsp 01
5. Chopped Pista And Tbsp 01

Almonds
Method of preparation
1. Add flour and ghee in pan, roast on slow

fire and stirring continuously.
2. Side by side add sugar in 2 and a 1/2

cups water and let it boil.
3. When the atta becomes a golden brown,

add the boiling sweet water.
4. Stir gently and continuously till

excess water evaporates and the ghee
separates.
5. Decorate with chopped nuts.
Fact No 9
Who doesn't like chutneys? Indian food is

incomplete without this delicious side dish. But
do you know the Britishers loved our chutneys as
much as we do? In fact, they named one of
the chutneys as 'Major Grey's'. It is still sold in
India and is quite famous.
71
GAJRELA

No
1. Full Cream Milk Ltr 01
2. Gajar Or Kg 01
Carrot(Grated)
3. Desi Ghee Tbsp 04
4. Sugar Gm 250
5. Cardamom Powder Tbsp 1/2
6. Sliced Almond Gm 50
7. Sliced Cashew Gm 50
1. In a heavy base kadai or pan melt the

desi ghee on medium heat for about 6-7
minutes. Stir fry the shredded gajar(carrot) so
that the water is evaporated and the color is
slightly changed.
2. Simultaneously, in another bowl boil the

milk for about 10 mins till the time it reduces to
half.
3. Roast the dry fruits in a little ghee or

butter and keep them aside.
4. Now, add milk to the carrot and cook till

the time it is completely absorbed.
5. After that add sugar, cardamom powder

and half of the roasted dry fruits to it and stir
well. Cook for about 4-5 more minutes till the
time it starts leaving ghee.
6. Serve after garnishing with the

remaining roasted dry fruits.
72
MOONG DAL HALWA

No
1. Milk Ml 250
2. Yellow Moong Dal Gm 250

3. Desi Ghee Tbsp 06
4. Sugar Gm 150
5. Cardamom Powder Tbsp ½

6. Saffron Strand 50
7. Sliced Cashew Gm 30
1. Soak the moong dal in water for 3 to 4 hours.

Drain and grind to a coarse paste using very little
water.
3. Dissolve the saffron in 1 tablespoon of warm

milk and keep aside.
4. Melt the ghee in a broad non-stick pan. Add

the moong dal paste and stir the mixture
continuously on a low flame till it becomes golden
brown.
5. Add warm milk and 1 cup of warm water and

cook, stirring continuously till all the moisture has
been absorbed.
6. Add sugar and cook on a slow flame till the

ghee separates.
7. Add the saffron and cardamom powder and

mix well.
8. Garnish with slivers of almonds and

pistachios. Serve hot.
Tips - If the moong dal paste has excess water

after grinding, drain it out through a strainer.
73
MANGO RABDI

No
1. Whole Milk Cup 02
2. Juicy Ripe
Cup 01
Mango Pieces
3. Sugar Cup ¼
4. Pistachios No 5-6
5. Almonds No 04
6. Cardamom
Cup ¼
Powder
7. Saffron Strand 04
1. Soak almonds in hot milk for 20 mins.

Peel the skin and cut into thin slices. Keep
slivered almonds aside, chop pistachio into
small pieces.
2. Soak saffron in a little warm milk.
3. Puree the mango pieces in a blender

with a little milk.
4. Boil milk till it reduces to half the quantity.

Keep stirring and scraping the milk strands
collecting on the sides of the pan and gently
pushing it into the milk.
5. Add sugar and let it dissolve. Remove

from flame and let it cool.
6. After it cools, add mango puree,

powdered cardamom, chopped pistachio,
almonds and saffron.
7. Cover with cling film. Refrigerate and

serve chilled.
Fact No 10
Mithais are an important part of Indian cuisine and celebrations. Payasam , one of the
favourite sweet dishes of South India, is a must-serve at important ceremonies like
weddings. According to South Indian tradition, a wedding is not over until Payasam is
served.
74
GARHWAL & KUMAON REGT
In GARHWAL and KUMAON Regiments majority of troops hail from Garhwal & Kumaon
Mandals of Uttrakhand. Accordingly these Regiments have great flavor of these regions in the
unit/sub unit cook houses/Offrs‘ Messes.
Garhwali & Kumauni Cuisine. Food is so deeply ingrained in Garhwali culture that
even some traditional songs are themed around it. Take for instance the famous song, ‘Bedu
paako baara maasa’, which is about a berry that grows throughout the year.
While cooking, the women often hum songs because they believe it purifies the air in the
kitchen and infuses positivity in the food. That could be another reason why such simply
prepared food tastes so exquisite!
In olden days, when married Garhwali girls returned to their in-laws after visiting their
maternal homes, they were given Arsa along with Suala Roti (a kind of deep-fried Poori)
and Urad Daal Ke Pakode to eat during the long journey back home. Why the long journey?
Because one could not marry in the same village as inhabitants of a village were considered
brothers and sisters. Since Arsa would not spoil during the long travel and also would look
good as a gift to the in-laws, the tradition caught on and this dish became popular during
celebrations.
Bhang Ki Chutney we are not kidding! There is chutney made in Uttarakhand that is
actually bhang ki chutney. It simply enhances the taste of every other dish and its fresh aroma
and tangy taste will linger in your mouth long after you have consumed it. It is basically
prepared of Hemp Seeds which provides it the characteristic aroma.
A typical Garhwali
thali has
combination of veg
and non veg items
along with sweets
Fact No 11
Pepper is known as the king of spices because it goes well with everything. Mix it with salt
and it becomes the classic combination we all love. Imagine how bland our food would taste
without this spice.
75
GHAT KE PARAOTHE

No
1. Horse Gram Cup 01
2. Garlic No 4-5
3. Ginger Gm 20
4. Green Chilli No 1-2
5. Salt To Taste
6. Dry Mango Pdr Pinch 01
7. Coriander Leaves Tbsp 1
1. Soak ghat gram overnight.
2. Boil it by adding little salt in it.
3. Grind the boiled pulses with garlic,

ginger, chillies and salt.
4. Make it thicker and add chopped

coriander leaves and 1tsp of lime juice or dry
mango pdr.
5. Prepare wheat dough separately and fill

this mixture inside each ball to make fine
parathas.
6. Serve those parathas with chutney and

fresh curd.
Lachha paratha or lachedarparatha is a popular paratha recipe from North India,

made from whole wheat flour. Its also called as paratwala paratha. In Punjabi “parat”
means layer and layers can be seen on the paratha when it gets cooked.
76
POT GHAT PHANNU

No
1. Kale Cup 03
2. Green Onion No 1/3
3. Tomato No 03
4. Horse Gram No 1-2
5. Salt To Taste
6. Oil Tsp 01
7. Cumn Seeds Tbsp 01
8. Coriander Pdr Tbsp 1.5
9. Red Chillie Pdr Tsp 3/4
10. Cilantro Cup 1/4
11. Turmeric Tsp 04
12. Garlic Tsp 01
1. Soak the horse gram for at least 08

hours, then grind it along with one garlic clove.
2. Chop the kale, tomato, green onion and

keep aside.
3. Heat a heavy bottom vessel and add oil

& cumin seeds. After 30 seconds, add dry
masala.
4. Mix them all and cover and cook for 5

mins.
5. Once the kale has shrunken, add the

ground horse gram dal paste and cups of water.
6. After 3 to 4 min, add the remaining stock

and cilantro. Bring it to one boil and turn off the
heat.
7. Serve hot with rice.

77
CHAINSO DAL

No
1. Whole black urad dal Cup 1
2. Ghee Tbsp 1
3. Garlic No 3
4. Cumin seeds Tsp 1-2
5. Stock Cups 3
6. Turmeric pdr Tsp 1
7. Chilli pdr Tbsp 2-3
8. Garam masala Tbsp 1
9. Salt To taste
10. Cilantro For garnish
1. Firstly dry roast urad dal for 4-5 minutes.
2. Grind it to a fine pdr.
3. In a small pan heat ghee and fry minced

garlic along with cumin seeds.
4. Add dry masala like turmeric pdr, chilli

pdr, garam masala and salt. Keep stirring and
bring to a boil. Simmer and let it cook covered
till the dal softens.
5. Garnish with chopped cilantro and serve

warm with steamed rice.
Fact No 12
Traditional Kashmiri cooking, Wazwan, reflects strong Central Asian influence. The unique
thing about this cooking technique is that the spices are boiled, not fried. It gives the food a
distinctive flavour and aroma.
78
ROSE MOMOS
Momo - The dish is believed to be of Tibetan origin and since then has spread to
neighboring countries with the influx of the Tibetan diaspora. Since this dish was
initially popular among the Newar community of the Kathmandu Valley of Nepal, one
prevalent belief is that traveling Newar merchants brought the recipe and the name
momo from Tibet where the Newar Merchants used to go to trade. Originally, the filling
of the dish was typically meat, such as yak, due to the scarcity of vegetables in Tibet.
However, after arriving in India, the momo was made vegetarian in the modern era to
feed the large population of vegetarians.

No
1. Refined flour Gm 500
2. Beet root Gm 350
3. Carrot Gm 150
4. Beans Gm 100
5. Cauliflower Gm 200
6. cabbage Gm 250
7. Ginger, garlic Gm 200
8. Green coriander Gm 50
9. Tomato Gm 250
10. Onion Gm 200
11. Refiened Oil As required
12. Cashewnut Gm 100
13. Salt To Taste
14. Broth Pwd To taste
15. Whole red chilli Pc 8
1. Firstly make a dough of refined flour adding

beet root juice, oil and salt .
2 Saute all the chopped vegetable with butter

and masala. After 3-4 min remove these sauted
vegetables from heat and let it cool for some time.
3. Make small round balls from dough and cut

into 3 inch round shape. Fill the vegetable mixture
in it and make the rose shape and then steam it
for 10 to 15 minutes.
4. Serve hot with red chilli sauce.
Why name Momo? Dim sum is a Chinese dish of small steamed or fried savory
dumplings containing various fillings, served as a snack or main course. MOMO is the
Tibetian name for the same dish known as dim sum in China.
79
GARHWALI DAL
Ser Ingredients A/U QTY

No
1. Urad Dal Gm 300
2. Garlic Gm 10
3. Ginger Gm 10
4. Desi Ghee Gm 25
5. Asafetida Gm 05
6. Whole Red Chilli No 05
7. Cumin Seeds Gm 04
8. Turmeric Gm 05
9. Coriander powder Gm 10
1. Firstly make a fine paste of urad dal and

roast this urad dal paste for some time by
adding desi ghee.
2. Add some turmeric powder, coriander

powder and stock. Cook it for 8-10 minutes
3. Take a pan add some desi ghee and

heat it. Add cumin seeds, whole red chilli,
asafetida and ginger garlic. After 2 minutes add
the above mixture and cook it for some time.
4. Serve hot.
80
ALOO KE GUTKE

No
1. Potato No 05
2. Coriander Leaves Bunch 1
3. Turmeric Pdr Tsp ½
4. Coriander Pdr Tsp 01
5. Red Chilli Pdr Tsp ½
6. Salt As Required
7. Vegetable Oil Tbsp 03
8. Dry Red Chilli No 04
1. To make this side dish recipe, peel and

cut the boiled potatoes in a large bowl.
2. Put a pan over medium flame and heat a

little oil in it.
3. When the oil hot enough, fry the red

chilies for few seconds. Once it is done transfer
to the bowl and keep aside.
4. Heat oil in a pan and add the cumin seeds

when they start crackling,
5. Add potatoes pieces and fry for a few

minutes.
6. Then add turmeric pdr and salt. Mix them

well and cook for 3 mins.
7. Once the potatoes are well cooked, turn

the flame off. Turn it to a serving dish and
garnish with chopped coriander leaves and fried
red chilies.
The Portuguese introduced potatoes, which they called 'Batata', to India in the early
seventeenth century when they cultivated it along the western coast. British traders
introduced potatoes to Bengal as a root crop, 'Alu'. By the end of the 18th century, it was
cultivated across northern hill areas of India. Potatoes were introduced to Tibet by the 19th
century through the trade route from India.
81
KUMAONI RAITA

No
1. Cucumber No 02
2. Yoghurt Cup 2
3. Green Chillies No 03
4. Fenugreek Tsp ½
Seeds
5. Coriander Bunch 01
Leaves
6. Salt To Taste
7. Turmeric Pdr Tbsp 01
8. Mustard Seeds Tsp 04
1. Wash and peel the cucumber and grate

it in a bowl. Drain all the water properly from
the cucumber.
2. Take a pan and keep it on medium

flame to roast fenugreek seeds in it. After
roasting keep the fenugreek seed aside.
3. Using a grinder, grind mustard seeds

and fenugreek seeds with a little amount of
water in order to make smooth paste.
4. In a bowl, beat yoghurt and to make it

smoother and creamier. Stir in this beaten
curd the paste of fenugreek seeds and
mustard seeds along with the turmeric and
chopped green chillies.
5. Mix all the ingredients thoroughly and

after mixing, stir in grated cucumber. Mix them
well and leave it unattended for some time to
settle down. Serve chilled.
82
GARHWAL KA FANNAH

No
1. Kulad Dal Cup 01
2. Ginger Paste Tsp 01
3. Garlic Paste Tsp 01
4. Red Chilli Paste Tsp ½
5. Oil Tbsp 02
6. Salt To Taste
7. Stock Cup 01
8. Fresh Coriander Tbsp 03
Leaves
1. Heat oil in a pan.
2. Add the prepared paste and stir fry until

the raw smell is gone.
3. Drain and add the lentils.
4. Cook on medium flame for 5 minutes.
5. Add stock and salt and mix well.
6. Cook covered for 10-15 minutes or until

the lentils are tender.
7. Garnish with coriander leaves.
8. Serve hot.
Fact No 13
Love eating dum pulao or dum biryani? Do you know how this style of cooking originated
in India? Here's the story:
The Nawab of Awadh was facing a shortage of food in his region so he ordered a meal to
be cooked for all the poor in huge handis, covered with a lid and sealed with dough. This
would help cook a lot of food with minimum resources, but who would have thought that
this would eventually lead to a new style of cooking, now known as 'dum'.
83
JHANGORA KI KHEER
S/No Ingredients A/U Qty
1. Barnyard millet Cup 01
2. Milk Tsp 01
3. Sugar Tsp 01
4. Rose essence Tsp ½
5. Cashews Tbsp 02
6. Almonds To Taste
7. Raisins Cup 01
1. Take a deep bottomed pan and add

milk to it. Let the milk boil over medium
flame.
2. Once the milk is boiled, add millets to

the pan. Cook this mixture and keep stirring
to avoids lumps.
3. Stir the sugar in this mixture and cook

again in order to let the sugar dissolve.
4. Finally add rose water essence to the

pan and stir well.
5. Remove from flame and transfer to a

bowl. Refrigerate the bowl for approx 02
hours. Serve chilled by garnishing with dry
fruits.
84
DUBUK

No
1. Red Chilli Pdr Cup 01
2. Haldi Pdr Tsp 03
3. Onions Tsp 01
4. Vegetable Oil Tsp ½
5. Grated Coconut Tbsp 02
6. Salt To Taste
8. Cumin Tsp 01
9. Garam Masala Tsp 01
10. Coriander Leaves Tsp 02
1. Take besan in a plate. Add red chili

pdr, turmeric pdr, salt. Add ½ tsp of the
vegetable oil, mix and make a thick dough
using water.
2. Now make small flat round shaped

balls of the mixture.
3. Heat a tawa with oil. Toast coconut and

onions until brown, pour this mixture in a
mixture grinder, add ginger garlic paste and
grind to make a paste out of the these
ingredients.
4. Heat a pan with oil. Add cumin seeds,

stir and the ground paste. Fry for 5 mins , then
add red chilli pdr, haldi pdr and garam masala
pdr.
5. Finally add the besan balls, salt and

stock. Cook until the balls turn brown.
6. Garnish it with coriander leaves and

serve hot.
85
PATRANI MACCHHI

No
1. Pomfret fish No 02
2. Lemon juice Cup ¼
3. Coriander fresh Cup 01
4. Green chillies No 04
5. Coconut Cup ½
6. Salt To Taste
7. Cumin seeds Tsp 02
8. Garlic No 6-8
9. Sugar Tsp 01
10. Curry leaves No 05
11. Banana leaves No 02
1. Cut and clean the fish. You can make fillets out
of it or can cook the whole fish. If you‘re using the
whole fish make some cuts in the body of the fish, so
that the fish can absorb the marinade easily.
2. Sprinkle salt and half of the lemon juice over

the fish and set aside for 30 minutes preferably in the
refrigerator.
3. Grind the fresh coriander, green chilies,

coconut, cumin seeds, and garlic to a fine paste. Add
salt, sugar and the remaining lemon juice and mix well
4. Apply this marinade to the fish and set aside for

at least 15 minutes in the refrigerator.
5. Cut out the vein of the banana leaf with a sharp

knife after it is cleaned and washed. Fold it lightly and
toss it around on the burner for a little while, till it starts
to wilt a little.
6. Place the marinated fish in the center of each

banana leaf and smear rest of the chutney on them.
Fold in the ends to make a parcel.
7. Place the fish parcels on a greased microwave

safe platter. Place the microwave at 900W for 5
minutes.
8. Don‘t open the parcels while serving. Let the

person eat by opening them.
86
MARATHA LIGHT INFANTRY
The Maratha Light Infantry is a light infantry regiment of the Indian Army. It traces its lineage
to the Bombay Sepoys, raised in 1768, making it the senior most light infantry regiment in the
Indian Army. The class composition of the regiment was and is primarily formed by hardy,
frugal and disciplined Maratha recruits from the former Maratha Empire. The men are mostly
drawn from all over the state of Maharashtra, with some percentage from Marathi-speaking
areas of Karnataka including Coorg.
Maharashtrian or Marathi cuisine - Occupying a vast area with distinct geographical

differences and food availability, the Marathi people from different regions have produced a
diverse cuisine. The diversity extends to the family level because each family uses its own
unique combination of spices. The majority of Maharashtrians eat meat and eggs but the
Brahmin community is mostly lacto-vegetarian.
The traditional staple food on Desh (the Deccan plateau) is usually bhakri, spiced cooked
vegetables, dal and rice. However, North Maharashtrians and urbanites prefer roti or chapati,
which is a plain bread made with wheat flour.
In the coastal Konkan region, rice is the traditional staple food. Wet coconut and coconut milk
are used in many dishes. Marathi communities indigenous to Mumbai and North Konkan have
their own distinct cuisine. In South Konkan, near Malvan, another independent cuisine
developed called Malvani cuisine, which is predominantly non-vegetarian. Kombdi vade, fish
preparations and baked preparations are more popular there.
In the Vidarbha region, little coconut is used in daily preparations but dry coconut and peanuts
are used in dishes such as spicy savjis, as well as in mutton and chicken dishes.
Lacto-vegetarian dishes are based on six main classes of ingredients including grains,
legumes, vegetables, dairy products and spices.
It is believed that the Marathi cuisine is based on Ayurvedic and scientific principles. For
example, during the Sankranti festival they put Til (Sesame) in the food because it builds
immunity and helps fight seasonal changes. Similarly, Kokum Sharbat is a summer treat as it
not just cools your body but also helps in digestion."
A TYPICAL SIMPLE MAHARASHTRIAN A TYPICAL MAHARASHATRIAN THALI

MEAL WITH BHAAJI, BHAKARI, RAW
ONION AND PICKLE
87
KHARDA CHUTNEY

No
1. Green Chilli Kg 1
2. Peanuts Gm 500
3. Garlic Gm 250
4. Salt To Taste
5. Refined Oil Ml 250
6. Jeera Pdr Gm 50
7. Asafetida Gm 05
1. Heat oil in a pan and sauté green chilies

and garlic.
2. Roast peanuts in a pan, let it cool and

remove the skin & grind in the mixture with
green chili, garlic and salt.
3. Heat oil in a pan, add the ground

mixture and sauté.
4. Serve with jawar roti.

88
MARATHA CHUTNEY

No
1. Whole red chilli Gm 400
2. Peanut Kg 1
3. Coconut Pdr Gm 500
4. Salt To Taste
5. Garlic Gm 200
6. Oil Gm 200
7. Kasturi Methi Pdr Gm 10
8. Cumin Gm 50
9. Garam Masala Pdr Gm 10
1. Dry roast peanuts and whole red chilli.
2. Sauté garlic in oil till brown.
3. Mix garlic, peanuts and whole red chilli

together and grind coarsely.
4. Add salt and coconut powder and mix

well.
5. Serve with main course as chutney.
Note – This chutney can be stored and used

in 10 to 15 days.
Fact No 14
Indian food system classifies food into three categories - Saatvic (fresh vegetables and
juice), Raajsic (oily and spicy food) and Taamsic (Meat and liquor).
- Saatvic food leads you to higher states of consciousness.

- Raajsic food is the foundation of activity and motion.
- Taamsic food brings out negative feelings.
89
VADA PAV (SNACK)

No
1. Potato Kg 03
3. Ginger Gm 100
4. Garlic Gm 50
5. Peanut Gm 250
6. Mustard seeds Gm 05
7. Curry leaves Gm 05
9. Red Chilli Powder Gm 10
11. Chat Masala Gm 10
12. Garam Masala Gm 05
13. Besan Kg 01
14. Ajwain Gm 05
15. Green Peas Gm 100
16. Salt To Taste
17. Oil Ltr 2.5
18. Onion Gm 400
19. Pav No 50
1. Prepare batter with besan, ajwain and

salt.
2. Chop onion, green chilli, garlic, ginger

and green coriander.
3. Roast and clean peanuts.
4. Boil, peel and chop potatoes.
5. Heat oil in a pan, add mustard seeds,

onion, green chilli, curry leaves, ginger & garlic
and sauté. Add peanuts, red chilli pdr, turmeric
pdr, potato, salt, green coriander, garam
masala, chat masala and mix well and prepare
rounds of 10 to 15 gms.
6. Dip potato rounds in besan batter and

deep fry.
7. Serve hot with pav & fried green chilli.

90
SRIKHIND (DESSERT)
Shrikhand is a traditional sweet from Maharashtra. It is prepared from ‗hung curd, often
called as ‗chakka‘ in Marathi. It is usually flavored with saffron, Nutmeg, Cardamom,
Almonds and pistachios. It is enjoyed during festivals with hot puffed puris.

No
1. Curd Kg 05
2. Powdered Sugar Kg 02
3. Green Cardamom Pdr Gm 25
4. Cashew Nut , Almond Gm 200
5. Kish Mish Gm 100
6. Anardana Gm 50
7. Yellow Colour Pinch 01
1. Hang curd in muslin cloth till all water

drains out.
2. Add powdered sugar and green

cardamom powder and mix well.
3. Add yellow food colour and mix well.
4. Cut dry fruits in juliennes and mix in

the curd.
5. Chill the curd in refrigerator and serve

chilled Garnish with anardana.
91
MARATHA MUNGAFOLLI

No
1. Peanut Kg 01
4. Lemon No 05
5. Chat Masala Gm 10
6. Onion Gm 100
7. Salt To Taste
1. Dry roast and clean peanuts.
2. Cut onion, green chlli and green

coriander to mince
3. Mix peanuts with onion, green chilli &

coriander mince.
4. Add salt, lemon juice and mix well.
5. Served as a snack in cocktails.

92
PURAN POLI (ROTI PREPARATION)

No
1. Chana Dal Kg 03
2. Jaggery Kg 03
3. Refined Flour Kg 05
4. Salt Gm 100
Pdr
6. Dry Coconut Kg 1.5
7. Dry Ginger Powder Gm 100
8. Deshi Ghee As reqd
1. Knead refined flour to soft dough.
2. Boil Chana and jaggery till dal is

cooked well & water evaporates. Add green
cardamom, ginger powder and mash well.
3. Prepare small balls of refined flour and

roll, then stuff chana dal mixture and seal from
all slides and roll again.
4. Cook on hot tawa on both side with

desi ghee.
5. Serve with milk.

93
VARAN DAL

No
1. Arhar Dal Kg 05
2. Green Chilli Kg 01
3. Garlic Gm 500
4. Onion Kg 01
5. Ginger Gm 250
8. Asafetida Gm 05
9. Mustard Gm 05
10. Cumin Gm 05
11. Tomato Gm 500
12 Turmeric Gm 100
13. Salt To Taste
14. Refined oil Ml 500
1. Boil dal.
2. Mince ginger and garlic and chop onion

and tomato.
3. Heat oil in a pan. Add mustard, curry

leaves, cumin and whole red chilli and sauté for
a while. Add onion, tomato, green chilli, ginger
and garlic and turmeric and cook till tomato is
cooked well.
4. Add dal and salt to taste.
5. Garnish with green coriander and serve

hot.
94
MUTTON PHANDHARA RASSA

No
1. Mutton Kg 01
2. Red Chilli Pdr Gm 100
3. Coriander Powder Gm 20
4. Bay leaf No 04
5. Small Cardamom No 04
6. Cinnamon No 05
7. Cloves No 08
8. Cumin Gm 05
9. Salt To Taste
10. Mutton Masala Pdr Gm 20
11. Garam Masala Pdr Gm 20
12. Onion Gm 250
14. Ginger Gm 10
15. Garlic Gm 10
16. Black Pepper Pdr Gm 10
17. Coconut No 01
18. Poppy Seeds Gm 100
1. Marinate mutton with salt, ginger and

garlic paste for 30 mins.
2. Chop onion, ginger and garlic.
3. Extract milk from coconut.
4. Grind poppy seeds to a fine paste.
5. Heat oil in cooker and add whole garam

masala, onion and ginger garlic paste. Sauté for
2 mins. Add mutton, water, mutton stock, coconut
milk and poppy seed paste. Cover the pressure
cooker and cook till the mutton is tender. Adjust
the seasoning.
6. Serve hot.
95
TAMBADA MUTTON RASSA

No
1. Mutton Gm 400
3. Onion Gm 100
4. Red Chiilli Pdr Gm 30
5. Dry Coconut Gm 100
6. Green Coriander Bunch ½
7. White till Gm 10
8. Cashew Gm 100
9. Salt To taste
10. Poppy Seeds Gm 10
11. Big Cardamom No 04
12. Cumin Pdr Tsp 1/2
13. Whole Garam Masala Gm 10
14. Tomato Puree Gm 100
15. Oil As reqd
1. Wash and clean mutton.
2. Cut onion length wise (Slice). Dry roast

the coconut.
3. Make a paste of cashew nut and poppy

seeds. Make a paste of fried onion and dry
coconut.
4. Heat oil in a cooker and add onion and

dry coconut paste. Add whole garam masala
and ginger garlic paste. Add mutton and sauté
till oil separates.
5. Add mutton stock, tomato puree, and

cashew nut paste, cover the pressure cooker
and cook till the mutton is tender.
6. Garnish with green coriander.

96
Fact No 15
Strictly speaking, this is not a fact but this 'cuisine map' of India will definitely
amaze you. It shows the huge and delicious varieties of food Indians indulge in.
97
BIHAR REGIMENT
BIHAR Regiment mainly gets its recruits from Bihar, Jharkhand and Odisha. The martial
tradition of Bihar troops in the era of British rule traces its origins to the sepoy battalions raised
in 1757 by Lord Clive of the British East India Company at Patna. These were formed by the
men from the Bhojpur region of Bihar. Their success in combat impressed Mir Kasim, who
began raising units trained in western combat techniques. Bihari battalions raised by Mir Kasim
defeated the British in some engagements. The Bihari or Purbaiya soldiers thereafter made up
the backbone of the Bengal Infantry of the British Colonial Army. They mainly belonged to
the Rajput and Bhumihar castes
They were not only excellent soldiers, but also quick to learn and apply the tactical drills with
initiative. They were disciplined when led by good officers, but capable of hostility when their
beliefs and customs were disregarded. The Indian Rebellion of 1857 against the introduction of
greased cartridges, was led by Bihari troops, who preferred being blown by the guns to losing
their faith. Biharis thereafter were not encouraged to enter military service by the British until
after World War.
Bihari cuisine includes Bhojpuri cuisine, Maithil cuisine and Magadhi cuisine. There is also a
tradition of meat-eating, and fish dishes are especially common in the Mithila region of North
Bihar due to a number of rivers, such as the Sone, Gandak, Ganges and Koshi. There are also
numerous Bihari meat dishes, with chicken and mutton being the most common.
Dairy products are consumed frequently throughout the year, with common foods
including yogurt known as dahi and buttermilk known as mattha, ghee, lassi and butter. The
cuisine of Bihar is similar to a great extent to North Indian cuisine but has an influence from
other East Indian Cuisine (for example like Bengali cuisine). It is highly seasonal, with watery
foods such as watermelon and Sherbet made of pulp of the wood-apple fruit being consumed
mainly in the summer months and dry foods, preparations made of sesame seeds, poppy
seeds in the winter months.
Some dishes for which Bihar is famous for include Bihari Kebab, Bihari Boti, Bihari Chicken
Masala, Sattu Paratha, which are parathas stuffed with fried chickpea flour, chokha (spicy
mashed potatoes), fish curry and', Postaa-dana kaa halwaa.
98
LITTI CHOKHA

No
2. Roasted Gram Flour (Sattu)Gm 300
3. Refined Flour Gm 250
5. Caraway Seeds Gm 25
6. Onion Seed Gm 25
7. Pickle Gm 75
8. Onion Gm 500
11. Ginger, Garlic Gm 75
12. Lemon Pc 04
13. Potato Gm 500
14. Brinjal Gm 500
15. Tomato Gm 500
Method of Preparation 16. Deshi Ghee Gm 200
1. CHOKHA 17. Red Chilli Whole Gm 10
18. Refined Oil (For Fry) As required
(a) Cook potatoes, brinjal and tomato on 19. Salt To Taste
open fire. Roughly chop onion, ginger, garlic, 20. Water As required
coriander leaves and tomato roasted. Peel
the roasted potatoes and brinjal.
(b) Mash the potatoes and brinjal. Add choppy
cut onion, ginger, garlic, coriander leaves, tomato
with the mash.
(c) Lastly mix mustard oil, green chilli and salt.
Make chokha. (The mash of potato and brinjal is
called chokha in hindi)
2. LITTI
(a) Mix caraway seeds, salt with atta and maida
and make a smooth dough. Make balls of 30 gms
each.
(b) Mix chopped ginger , garlic, onion green chilli,
coriander leaves, pickle, lime juice, salt, onion
seeds with roasted gram flour (Sattu).In
another bowl make a dry stuffing of roasted gram
flour (Sattu). Now stuff the atta balls with sattu
mixture. (The stuffed ball is called litti).
(c) Now heat oil in a kadhai, fry the litti till golden
brown. Now dip the litti in desi ghee and serve hot
with chokha.
99
BHUJA BHOJPURI

No
1. Chuda Gm 100
2. Peanuts Gm 50
4. Curry Leaves Gm 10
5. Red Chilli Whole Gm 10
6. Salt To Taste
7. R/Oil For Tempering
1. Heat oil in a pan. Add curry leaves,

green chilli chopped for tempering.
2. Add peanuts and Chuda and cook

slowly on low flame till it becomes crispy. Add
salt.
3. Let it cool and serve as a snack.

100
SATTU KE PARATHE

No
2. Roasted Gram Flour (Sattu) Gm 300
3. Refined Flour Gm 250
5. Caraway Seeds Gm 25
6. Onion Seed Gm 25
7. Pickle Gm 75
8. Onion Gm 500
11. Ginger, Garlic Gm 75
12. Lemon Pc 04
13. Deshi Ghee Gm 200
14. Red Chilli Whole Gm 10
15. Refined Oil As Required
16. Salt To Taste
17. Water As Required
1. For Stuffing. Add Sattu, Chopped

onion, Garlic, Ginger, Green Chilli, Coriander
leaves, lemon, ajwain, salt and mustard oil and
mix well.
2. Knead the soft dough, make small balls and

add the stuffing.
3. Make small rottis and shallow fry the same.
4. Serve hot.
101
RICE CRACKLE

No
1. Rice Gm 100
2. Chana Dal Gm 50
3. Ground Nut Gm 50
4. Salt To Taste
Chopped
7. R/Oil For Deep Fry
1. Soak rice for three to four hrs.
2. Deep fry the rice and the dals. Mix them

together.
3. Add salt to taste, add chopped chilli

and onion.
4. Serve hot as a snack.

102
DAL PITHA

No
1. Rice Flour Gm 500
2. Chana Dal Gm 200
3. Urd Dhuli Gm 200
4. Masoor Dal Gm 100
5. Ginger Garlic Paste Gm 50
6. Cumin Gm 05
7. Asafetida Gm 03
8. Salt To Taste
9. Green Chilli Paste Gm 10
10. Chopped Green Bunch ½
Coriander
1. Boil the dal and mash and keep aside.
2. Add Cumin, salt, green chilli paste,

ginger garlic paste, coriander and mix well.
3. Make a dough of rice flour with luke

warm water.
4. Stuff the dal in the small roti of rice

and cook it on steam.
5. Serve hot with green chutney.

103
DAL PURI AND KHEER

No
1. Chana Dal Gm 250
2. Cumin Gm 10
3. Ajwain Gm 10
5. Ginger, Garlic Tsp 01
Chopped
6. Green Coriander Tsp ½
7. Asafetida Gm 05
8. Salt To Taste
9. Lemon Juice Ml 05
10. Atta Gm 500
11. Oil For fry
For Kheer
1. Rice Gm 100
2. Milk Ltr 01
3. Sugar / Jaggery Gm 100
4. Cardamom pdr Gm 10
1. Boil the dal, mash and add cumin, ajwain,

ginger, garlic, green chilli, coriander, asafetida,
lemon juice. Add salt to taste and mix well.
2. Knead the dough, stuff with the mixture and

make roti. Deep fry/shallow fry it and keep aside.
3. Make Rice Kheer.
4. Serve puri with hot kheer.

104
RARA GOSHT

No
1. Lamb Kg 01
2. Bay Leaf No 03
3. Black Cardamom Pod 03
4. Green Cardamom Pod 08
5. Panch Pooran Gm 05
6. Ginger, Garlic Chopped Gm 50
8. Red Chilli Whole No 04
9. Tomato No 02
11. Garam Masala Gm 10
12. Yoghurt Gm 10
13. Onion Gm 200
14. Cumin Pdr Gm 20
15. Coriander pdr Gm 20
1. In the yoghurt and salt marinate the lamb

for an hour.
2. Heat oil in a clay pot, add bay leaf, panch

pooran, cardamom till it crackles.
3. Add onion and sauté till light brown.
4. Add ginger, garlic and stir for four to five

minutes.
5. Stir in coriander, turmeric, red chilli pdr and

add lamb with marinate. Bring it to a boil and
reduce the flame.
6. Let it simmer adding 3 tbsp of water at

intervals.
7. Cook until tender. Add tomatoes, cumin

and cook on a low flame till the lamb pieces are
coated with masala and tender.
8. Serve hot with rice or paratha.

105
CHANNE KI GHUGNI

No
1. Black Chick Peas (Kala Gm 500
Chan)
2. Onion Gm 400
3. Ginger, Garlic Paste Gm 30
5. Cumin Seeds Gm 10
6. Bay Leaf No 03
9. Coriander Pdr Gm 10
10. Black Pepper Pdr Gm 05
12. Salt To Taste
13. Chopped Onion, As reqd
Chopped Chilli &
Chopped Coconut and
Chopped Coriander for
Garnish
1. To make bihari kale chane ki ghugni

soak the black chick peas for about 8 hrs.
2. Cook the soaked chick peas with the

pinch of turmeric pdr in pressure cooker till well
done .
3. Heat oil in a pan. Add bay leaf, cumin

seeds, sliced onion, green chilli, ginger, garlic
and cook until it becomes transparent.
4. Add masala pdr, cooked chick peas and

salt to taste. Add water till ghugni dries.
5. Once you get the required consistency,

garnish and serve hot with paratha or puree.
106
GUJIA

No
For Dough
1. Flour Gm 500
2. Desi Ghee/Oil For Moin
3. Lukewarm Water For
Kneading
For Stuffing
1. Khoya Gm 250
2. Semolina Gm 250
3. Cardamom Powder Gm 10
4. Ghee Gm 20
5. Sugar Gm 150
6. Dry Fruits Gm 70
1. Add a little ghee to the flour, knead the
dough and keep aside.
2. For stuffing dry roast the semolina. Add

chopped dry fruits, khoya and sugar and keep
aside.
3. Make a small roti. Stuff the ingredients

in the roti. Seal the roti with the help of gujia
machine.
4. Heat oil in kadai. Deep fry the gujia and

serve.
107
TILKUT

No
1. Sesame Seeds Gm 250
2. Sugar/Jaggery Gm 125
Powder
1. Dry roast the white sesame seeds on
medium to low heat until aromatic.
2. Grind the sesame seeds.
3. Add sugar, mix well and make patties.
4. Delicious tilkut is ready to serve.

108
LONG LATTA
LONG LATTA IS CLASSICAL REGIONAL SWEET OF EASTERN UP & BIHAR. IT IS MOST

COMMON AND FAMOUS STREET SWEET IN THE REGION. IT CAN BE SERVED WITH RABRI
AFTER A MEAL .
S.NO INGREDIENTS A/U QTY

1. Refind flour Gm 400
2. Clove Gm 05
3. Khoya Gm 100
4. Refind oil Gm 500
5. Sugar Gm 500
6. Curd Gm 100
7. Cooking soda Pinch 01
METHOD OF PREPARATION:-
1. In a paraat mix refined flour, cooking Soda and refined oil. Knead it with the help of
water and leave for 30 minutes.
2. Make 50 Gms balls from the dough and roll it with the help of rolling pin.
3. Fill it with khoya and make a shape of Latta, lock the fold with the help of a clove.
4. Deep fry it until light golden color.
5. Make a sugar syrup of single string and soak fried Latta in the lukewarm sugar syrup for
a minute.
6. Serve long Latta with Rabri.
109
MADRAS REGT
The southern part of the country mainly includes Tamil Nadu, Kerala, Karnataka, Goa,
Maharashtra, Odisha, Andhra Pradesh and Telangana. Regiments like the MADARAS
regiment, Madras sappers predominantly consist of troops from southern part of the country.
Hence the cuisine of these regiments are categorized under a single head as south Indian
regiment cuisine. However South Indian cuisine includes the cuisines of the five southern
states of India - Andhra Pradesh, Karnataka, Kerala, Tamil Nadu and Telangana and the union
territories of Lakshadweep, Pondicherry, and the Andaman and Nicobar Islands.
The similarities among the five states' cuisines include the presence of rice as a staple
food, the use of lentils and spices, dried red chilies and fresh green chilies, coconut, and native
fruits and vegetables including tamarind, plantain, snake gourd, garlic, and ginger. The five
cuisines have much in common and differ primarily in the spiciness of the food.
Kerala, Tamil Nadu, south and coastal Karnataka and most parts of Andhra Pradesh
use more rice. People also consume ragi, or finger millet, in large quantities in southern
Karnataka. North Karnataka, on the other hand, consumes more bajra (pearl millet) and
sorghum , while the Telangana state uses more jowar and pearl millet.
Why food is served in Banana leaf in South India? In several south Indian states,
it is traditional to serve food on banana leaves. Guests are given the top part of
the leaf while family members are given the lower parts. Everybody sits together
on the floor and eats with their hands. Rice, meat, vegetables, lentils, curries and
pickles are all served on the same leaf, since it is large enough to accommodate a
whole meal. Eating on banana leaves is a custom that dates back thousands of
years, however its benefits are still relevant today. Banana leaves are packed with
plant-based compounds called polyphenols such as epigallocatechin gallate, or
EGCG, which is also found in green tea. Polyphenols are natural antioxidants that
battle free radicals and prevent diseases. It’s ecofriendly, easy to use, hygienic,
lends its flavor to food and has antibacterial properties.
110
KANNYAKUMARI FISH CURRY
Ser INGREDIENTS AU QTY

No
1. Whole Fish No 01
2. Coconut Scrapping Cup 01
3. Chilli Powder Tbsp 01
4. Coriander Powder Tbsp 01
5. Turmeric Powder Tbsp 01
6. Pepper Corns Tbsp 1/2
7. Shallots Or Onions No 2-3
8. Curry Leaves Gm 10
9. Green Chillies Gm 100
10. Tomatoes No 02
11. Tamarind Sticks No 2-3
12. Lemon No 01
METHOD OF PREPARATION
1. Soak tamarind in 1 cup of water.
2. Chop the green chillies, tomatoes. Peel the shallots. Keep all aside.
3. Grind the coconut, chilli powder, coriander powder, turmeric, pepper corns into a paste.
4. Add shallots to this paste and blend. Grind again to a make a coarse paste.
5. Filter the impurities and strain the tamarind water in a bowl.
6. In a pan add the coconut-shallot paste, tamarind water, green chillies, tomatoes and
salt. Bring to simmer.
7. Now add the fish and curry leaves. Mix well.
8. Let it simmer for about 10 minutes. Serve.
A fish curry made with coconut, tamarind, mild spices and absolutely no oil. Just the perfect dish
for those who watch out on their diet. This is a healthy and delicious recipe to give some omega
3 fatty acids to your body without having too much fat and enjoying a fish delicacy to the fullest.
111
HYDERABADI HARIYALI MURG

No
1. Chicken Gm 400
2. Ginger Gm 15
3. Garlic Gm 15
4. Lemon No 1
5. Coriander & Mint Leaves Gm 40
6. Chilli Green Gm 10
7. Onion Gm 30
8. Oil Ml 20
9. Cardamom Gm 2
10. Cinnamon Gm 2
11. Bay Leaf No 2
Method of Preparation 12. Cashew Nut Gm 25
13. Almond Gm 25
1. First clean the chicken and marinate it
with lemon juice. Add ginger garlic paste, 14. Sahi Jeera Gm 5
pepper powder, garam masala, curd and a 15. Black Pepper Gm 10
little bit of chili paste (marinate it for 2-3 hrs) 16. Garam Masala Gm 10
17. Coriander Powder Gm 10
2. Now take a vessel & add oil, whole 18. Curd Ml 50
spices, finely chopped onion, ginger garlic 19. Butter Gm 50
paste, coriander powder, garam masala and 20. Cream Ml 10
salt. Now mix it well until oil separates. 21. Salt As per taste
22. Chicken Stock As required
3. Now make a paste of green chili,
coriander leaves and mint. Add this paste to
the masala when oil has been separated.
4. Now add the marinated chicken and cook it in low flame until it cooks. Now add butter,
cream and mix well.
5. When the chicken is finally cooked garnish it with fresh cream and serve hot.
Hyderabadi hariyali murg is a spicy dish which has its origin in Telangana and famous
in Andhra Pradesh as well. The gravy is made with mint, coriander, green chili and whole
spices. This gravy can also be used for veg dishes.
112
CHETTINADU PAN FRIED PRAWNS
Ser Ingredients AU QTY

No
1. Prawns Gm 300
2. Semolina Gm 30
3. Refined oil Ml 15
4. Bread cream Gm 10
5. Corn flour Gm 10
6. Lemon juice Ml 05
7. Turmeric powder Gm 03
8. Red chili powder Gm 05
10. Salt To taste
11. Chettinadu Masala Gm 15
1. Marinate the prawns with turmeric powder, red chilli powder, salt, lime juice, finely
chopped curry leaves and chettinadu masala and keep side for 30 minutes. Take semolina
cornflour and bread crumbs in a flat dish and mix well
2. Roll each piece of marinated prawns in the mixture so that it gets properly coated.
3. Now put 1&½ table spoon oil in a frying pan. When oil is smoking hot add the coated
prawns in it and fry for 2 minutes. Flip the prawns to the other side.
4. Fry both sides well till a golden brown crisp coating is formed.
5. Serve hot with chettinadu chutney.
Chettinad cuisine is the cuisine of a community called the Nattukotai Chettiars, or

Nagarathars as they call themselves, from the Chettinad region of Tamil Nadu state in
South India. Chettinad cuisine is perhaps the most renowned fare in the Tamil Nadu
repertoire. It uses a variety of spices and the dishes are made with fresh ground masalas.
Chettiars also use a variety of sun dried meats and salted vegetables, reflecting the dry
environment of the region. Most of the dishes are eaten with rice and rice based
accompaniments such as dosais, appams, idiyappams, adais and idlis. Chettinadu pan
fried prawns is a famous non-veg starter and served hot with chettinadu chutney.
113
KARAVALLI CHICKEN CURRY

No
1. Chicken Gm 500
2. Turmeric powder Tbsp ½
3. Tamarind pulp Tbsp 2
4. Dried red chillies No 6-8
5. Ginger pieces Inch ½
6. Fennel seeds Tbsp 1
7 Garlic cloves No 4-5
Ser Ingredients for Tempering Qty 8. Black pepper corns No 4-5
No 9. Coriander seeds Tbsp 1
1. Oil 2 tbsp 10. Oil Tbsp 2-3
2. Mustard seeds ½ tbsp 11. Bay leaves No 1-2
3. Green chillies 2-3 no‘s 12. Onion No 2
4. Roasted bengal gram(optional) 1 tbsp 13. Tomato puree Cup ½
5. Split skinless black gram (dhuli 1 tbsp 14. Salt To taste
urad dal) 15. Cashew nut paste Tbsp 2
6. Curry leaves 4-5 no‘s 16. Coconut milk Ml 100
7. Asafoetida (hing) 1 pinch
17. Lemon No 1
1. Marinate the chicken with ½ teaspoon turmeric powder and 1 tablespoon lemon, salt and
mix well.
2. Dry roast all dry condiments. In a mixer jar, grind together red chilies, ginger, fennel
seeds, garlic, pepper corn and coriander seeds to a fine paste. Add water if required.
3. Heat oil in a nonstick pan. Add bay leaf and onions and sauté till translucent.
4. Add ground masala and sauté for two to three minutes, till the masala is cooked and oil
is separated.
5. Add tomato puree and salt and mix well. Simmer for two minutes. Add cashew paste and
mix well.
7. Add the marinated chicken pieces, mix well and cook for fifteen to twenty minutes. Add
the tamarind pulp and coconut milk and cook for just two minutes.
8. In a separate pan heat oil. Add mustard seeds, slit green chilies, Bengal gram (optional),
dhuli urad dal, curry leaves and asafetida (hing). The moment curry leaves start crackling, pour
the tadka onto the chicken curry. Serve hot with boiled rice.
Karavali (also known as kanara, canara and coastal karnataka) is a region of Karnataka
comprising of three coastal districts. Mangalore is one of the very famous and large districts of
this region. Due to the abundance of coconut in the region you can find the use of coconut in
most of the dishes. The dish is spicy and creamy due to the use of coconut milk.
114
CHICKEN POTTITHERICHATHU

No
1. Chicken Gm 400
boneless
2. Turmeric pdr Gm 03
3. Red chilli pdr Gm 04
5. Salt As per taste
6. Ginger Gm 20
7. Garlic Gm 20
8. Lemon No 01
Chicken Pottitherichathu 9. Egg No 01
It‘s a delicious quick evening snack 10. Oil To fry
which has its origin in Kerala and this
11. Samosa sheet No 04
snack is inevitable during ramzan
celebrations. 12. Maida Gm 25
13. Pepper Gm 05
1. First marinate the boneless chicken with ginger garlic paste, turmeric pdr, red chili pdr,
garam masala, salt, lemon juice and pepper pdr for 2-3 hours.
2. Then add beaten egg and maida to the marinated chicken for binding purpose.
3. Then cut the samosa sheet into thin julienne and keep aside.
4. Now take the satay sticks and skew the chicken properly. Roll this chicken on samosa
strips and deep fry in the hot oil and serve hot with ketchup
115
PAZHAM PRADHAMAN
Ser Ingredients A/U QTY

No
1. Banana Gm 500
2. Coconut milk Ltr 1
3. Jaggery [black] Gm 300
4. Ghee Ml 100
5. Cardamom Gm 30
6. Cashew nut Gm 25
7. Raisins Gm 25
8. Kopra Gm 30
1. Peel the banana , remove seeds and steam it for 10 to 20 min. When it cools grind it
and set aside. Make jaggery syrup with sufficient water ,grind the cardamom and cut the
khopra in small pieces.
2. In a pan add some ghee and sauté the ground banana till it becomes brown in colour.
Add the jaggery syrup, mix it well and cook it for 20 to 30 min. Add coconut milk with water and
cook it till it becomes thick.
3. Sauté the dry fruits and kopra till light brown.
4. Pour the pradhaman in a bowl and garnish with sautéd dry fruit and khopra.
Pazham pradhaman is one of the traditional sweet dishes of Kerala which is made on
every occasion especially during Onam. Palzham in malyalam means fruits.The
pradhaman is a delectable concoction of coconut milk and jaggery along with the star
ingredient. There are many forms of pradhanam based on the main ingredient used.
Nendram banana payasam is also a popular dessert made for special occasions in Kerala.
116
PRAWNS WITH VEGTABLES

No
1. Prawns Gm 500
2. Lemon juice Ml 40
3. Baby corn Gm 100
4. Tomato puree Gm 150
5. Coriander leaf chopped Gm 50
6. Green chilli chopped Gm 50
7. Madras onion chopped Gm 150
8. Salt As per taste
9. Red chily powder Gm 10
10. Coconut oil Ml 30
11. Coriander powder Gm 10
12. Curry powder Gm 5
14. Curry powder Gm 5
15. Carrots Gm 100
16. Curry leafs Spring 02
17. Mustard seeds Tsp 01
1. Grind green coriander, green chilli & lemon juice in a mixer & make a fine paste.
2. Add prawns & vegetables. Marinate it for 1 hour.
3. Heat oil in a pan. Add mustard seeds and curry leaves. Sauté onion till brown, add red
chilli powder & coriander powder. Sauté it for 1 minute.
4. Add fine tomato puree & cook it till it leaves oil.
5. Add marinated prawns & vegetables and cook on high flame for 2-3 minutes. Add stock
and cook again for 5-6 min. Add curry powder.
6. Garnish with cream and serve hot.

117
VEG IN COCONUT GRAVY

No
1. Coconut oil Ml 50
2. Mustard seed Gm 05
3. Shallots Gm 200
4. Ginger garlic Gm 25
5. Green chilli Gm 05
6. Coconut Gm 100
8. Potato No 01
9. Drumstick No 01
10. Carrot No 02
11. Brinjal No 02
12. Tomato Gm 50
13. Tamarind water Ml 10
14. Turmeric powder Gm 05
15. Chilli powder Gm 10
16. Salt To taste
17. Water To required
1. In a pan heat some oil. Put grated coconut and cook till it becomes slightly brown. Then
add masalas and shallots and stir well. Make a paste of the ingredients and keep it aside.
2. Take another pan, heat oil. Add mustard seeds and when it crackles add shallots,
ginger, garlic, green chilies and curry leaves. Stir well.
3. Add the vegetables and salt, close the vessel and cook for some time.
4. Remove the lid and add tamarind water and the coconut paste and allow it to boil. Add
some water and stir again.
5. Remove from heat, add south Indian seasoning in to it.
6. Serve hot with boiled rice.
Veg in coconut gravy is a famous South Indian gravy, having rich flavor of coconut
and tamarind. Tamarind and coconut are separately used to make a variety of rice
dishes like tamarind rice called “puliyodharai” and coconut rice or “thengai
sadham” respectively.
118
HALEEM

No
1. Mutton boneless Gm 500
1. Mince the mutton and marinate it for 2
2. Broken wheat Cup ½
hours.
3. Washed urd dal Cup 01
2. Soak the broken wheat and dal in luke warm 4. Chana dal Cup 01
water for 1 hour. 5. Washed moong dal Cup 01
6. Curd Cup 01
3. Put mutton, broken wheat, dal and all other 7. Salt To taste
ingredients in a pressure cooker and cook till it 8. Mutton stock Cup 05
becomes a smooth paste. 9. Fresh mint Bunch ½
4. Take a pan and put desi ghee. Heat it and 10. Garam masala Tsp 03
mix haleem paste in it and cook for a while. 11. Cinnamon Gm 05
12. Bay leaf No 02
5. Garnish with fried onion, mint leaves and 13. Cucumber No 01
lemon slice. Serve hot. 14. Desi ghee Cup ½
15. Lemon No 03
Haleem is made of wheat, barley, meat
16. Onion Gm 250
(usually minced meat of beef or mutton (goat
17. Ginger paste Gm 50
meat or Lamb and mutton) or chicken),
18. Garlic paste Gm 50
lentils and spices. Sometimes rice is also
19. Hari mirch paste Gm 25
used. This dish is slow cooked for seven to
20. Mirchi pdr Gm 25
eight hours, which results in a paste-like 21. Haldi pdr Gm 25
consistency, blending the flavors of spices, 22. Black pepper Gm 05
meat, barley and wheat. The origin of haleem 23. Long Gm 05
lies in the popular Arabian dish known as 24. Basmati rice Gm 100
Harees (also written as Jareesh). 25. Choti elachi Gm 05
Harees was introduced in the Indian subcontinent by the Arab soldiers of the Hyderabad
Nizam's army. Today, Harees is still available in the Arab quarter of Hyderabad, an area
called Barkas, where the dish is called Jareesh. Later on, the people of Hyderabad
modified it to suit their palate thus creating modern haleem.
119
INDIAN REGIONAL MENU

120
RAJASTHANI MENU
SAMPLE MENU 1 SAMPLE MENU 2 SAMPLE MENU 3

• CHAACH • TULSI TOMATO SHORBA •JALJEERA
• MURG BANJARA • MAAS KA SULA •LAL MASS
• GATTE KI SABZI • ALOO MANGODI •GWARFALI KI SUBZI
• ALOO PETHE KA SAAG • METHI KA GATTE •JODHPURI MIRCH PANEER
• PALAK KI KADHI • PITHORE KADHI •ALOOBADI CURRY
• RICE BHAKRI • RAJASTHANI PULAO •CHAUKE KE CHAWAL
• BAJRA ROTI /METHI •ALOO TAMATAR RAITA
• PYAAZ KA RAITA
ROTI •KIMCHI SALAD
• CHOORI SALAD
• DAHI VADA •BAJRA ROTI / MISSI ROTI
• PUNCHMEL CHAPPATI •LAPSI
/BAJRA ROTI • VEG SALAD
• KACHARI CHATNI
• RAJASTHANI MALPUA • MAKHANE KI KHEER
HYDERABADI MENU
• MANGO SHERBET • ZAFRANI SHERBET • HYDERABADI POTATO

• HYDERABADI MURG • KEEMA MATAR MASALA SOUP
KORMA • HYDERABADI BHINDI • LAHOREE MURG
• BAGARA BAINGAN • SHAHI KORMA MASALA
• HYDERABADI KORMA • AAMEERI CURRY • PANEER SHAHJAHANI
• KHATTI DAL • SOYA VADI KI BIRYANI • NARGISI KOFTA CURRY
• HYDERABADI DUM • PUDINA RAITA • YAKHNI BIRYANI
BIRYANI • GREEN SALAD • MIX VEG RAITA
• MIRCHI KA SALAN • RAWGHANI ROTI /SHAHI • GREEN SALAD
• GREEN SALAD PARATHA • HYDERABADI PARATHA /
• ROGHANI ROTI /ROOMALI • SHEER MAAL KULCHA
ROTI • SHEER KORMA
• ZARDA
121
BENGALI MENU
• MANGO SORBET • TOMATO SOUP • ONION SOUP

• MACHAR JHOL • CHINGRI MACHER • KOAHI THENGAI
• SHUKTO KOFTA • KOZHAMBU
• BEGUN PORA • BEGUN BHAJA • METHI BAIGAN
• TAUK DAL • KHICHURI • CHANAR BARA
• BENGALI RICE • CHOLAR DAL • BENGALI VEG CURRY
• KHASTA PARATHA / • ONION PULAO • LEMON RICE
TAWA ROTI • LUCHHI • PLAIN ROTI / KHASTA
• ONION SALAD • GREEN SALAD POROTA
• BENGALI RASGULLA • CHUM CHUM • KACHUMBER SALAD
• GURER PAYESH
SOUTH INDIAN MENU
• RASAM • PEPPER RASAM • COCONUT WATER

• CHICKEN CHETTINAD • ERACHI OLITTYEDU • FISH MOLEE
• BEANS PORIYAL • CABBAGE PORIYAL • KATRI
• VEG AVIAL • DRUMSTICK CURRY • VEG KOTHU
• SAMBAR • MOONG DAL • JACKFRUIT CURRY
• COCONUT RICE • MUSSEL PILAF • CHAKKARAI PONGAL
• DEHI PACHADI • BANANA PACHADI • PAKODI PACHADI
• APPAM / DOSA • RAVA DOSA / IDLI • UTTAPPAM / JACK
• DAL PAYASAM • ADA PRADHAMAN FRUIT
• IDLI
• COCONUT CAKE
122
AWADHI MENU
• SHAMI KEBAB • KHAS KA SHARBAT • SHAHI JAL JEERA

• CHANDI KALIYA • MURGH MUSALLAM • SMOKED GALOUTI
• LAUKI MUSALLAM • ADRAKI SALAN KEBAB
• SUBZ KALOJI DAHIWALA • NALLI GOSHT
• DAL QURESHI • VEG NARGISI KOFTA • KHUMB SHABNAMI
• YAKHNI PULAO • KHUMB • DUM BHINDI
• SIRKA PYAZ AUR NOORJAHANI • MOONG AUR PALAK
GAJAR • URD DAL KHILIMA KI DAL
• ROOMALI ROTI • BAIDA PARATHA • MACHI PULAO
• JAUZI HALWA • SPROUT BEANS • ULTA TAWA
• COCONUT CAKE SALAD PARATHA
• SHEER BIRINJ • LACHEDAR PYAZ
AUR TAMATAR
• NIMISH
PUNJABI MENU
• BADAMI SHORBA • TOMATO SOUP • MURGH SHORBA

• PALAK GOSHT • ACHARI MURG • BUTTER CHICKEN
• KADAHI PANEER • ALOO AMRITSARI • SARSON KA SAAG
• BHINDI ANARDANA • MATAR PANEER • DAL MAKHANI
• PALAK WALI DAL • PESHAWARI CHANA • JEERA RICE
• PEAS PULAO • MIX VEG PULAO • ALOO TAMATAR
• PUDINA RAITA • DAHI BHALLA WITH RAITA
• GREEN SALAD SOUNTH CHUTNEY • MULI CHUKANDAR
• NAAN / LACHA • KACHUMBER SALAD SALAD
PARATHA • LACHHA PARATHA / • MAKI KI ROTI
• KESAR PHIRNI MISSI ROTI /TANDOORI PARATHA
• MOONG DAL HALWA • GAJAR KA HALWA
123
KASHMIRI MENU
• TOMATO SHORBA • PALAK SHORBA • MUTTON SOUP

• KASHMIRI LAMB • MURGH SONYA • GUSHTABA
CURRY • KASHMIRI VEG KORMA • KHATTE BAINGAN
• ALOO DUM KASHMIRI • DAL BUKHARA • KASHMIRI STIR FRY
• KASHMIRI RAJMA • KASHMIRI PULAO VEG
• ZAFRANI PULAO • ANAR RAITA • URD DAL YAKHNI
• MINT RAITA • BEETROOT SALAD STYLE
• CUCUMBER SALAD • ROOMALI ROTI / • MODUR PULAO
• KASHMIRI NAAN / KASHMIRI NAAN • PINEAPPLE RAITA
ROOMALI ROTI • SEVIYAN • GREEN SALAD
• PHIRNI • MUTTON RISTA • KULCHA /KASHMIRI
• KADDU ROGAN JOSH NAAN
• MUTTON ROGAN JOSH • BADSHAHI KHEER
Note : A VARIETY OF COMBINATIONS CAN BE SELECTED BASED ON CHOICE AND

AVAILABILITY OF MUTTON DISHES.

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Regimental Zayka

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REGIMENTAL ZAIKAS

(INDIAN ARMY REGIMENTAL DISHES)

First Edition 2019

No 4 Training Battalion (Catering)

This book is dedicated to entire Chefs‘ fraternity of various regiments of Indian

Do you know? Our

First Edition : 2019

Published by : No 4 Training Battalion (Catering)

Our Source of Inspiration : Lt Gen Vipan Gupta, VSM

Concept & Ideas : Col Vinod Kumar, SM

Thankful to : Maj Gen S P Yadav

Brig Virander Kumar

Compiled by : Maj Santosh Kumar

Layout and Printed at : Regimental Press, No 2 ASC Trg Centre

Jai Hindarmy regimental cookery.

The No 4 Training Battalion of No 2 Army Service Corps Training Centre at Bangalore

“The great tradition of a Regiment can be seen through its cuisine”

Ser Name of Dish Page No

2. JAK LI, JAK RIF & DOGRA REGT 21

(b) Kashmiri Dum Aloo 23

(c) Kokur Yakhni 24

(e) Mutton Rista 26

(f) Rajma Masala 27

(g) Gulkand Gulab Jamun 28

(h) Peshawari Chole 29

(j) Kashmiri Pulao 30

3. LADAKH SCOUTS & ASSAM REGT 31

(a) Naga Style Chicken With Bamboo Shoot 32

(b) Green Steam Fish 33

(c) Assamese Fish Curry With Tomato 34

(d) Mati MahorKhar 35

(e) Tibetan Mok-Mok 36

(f) Ladakhi Chicken Thupka 37

(g) Assamese Meat Curry 38

(h) Chicken Shapta 39

(j) Thenthuk Tibetan Soup 40

(k) Ladakhi Fried Egg Curry 41

Ser Name of Dish Page No

(a) Rajasthani Mirchi Vada 43

(b) Gatta Pulao 44

(c) Rajasthani Handvo 45

(d) Dal Dhokli 46

(e) Laal Maas 47

(f) Banjari Gosht 48

(g) Safed Maas 49

(j) Ker Sangri 51

(a) Amritsari Machchi 53

(b) Saag Gosht 54

(c) Dhaba Ka Chicken 55

(d) Butter Chicken 56-57

(e) Keema Mutter 58

(f) Dahi Aloo 59

(g) Rajma Malai Kofta 60

(h) Sarson Ka Saag 61

(j) Khatti Arvi Ki Sabji 62

(k) Dum Ka Karela 63

(l) Dum Gobhi 64

(m) Langar Wali Dal 65

Ser Name of Dish Page No

(o) Chana Amritsari 67

(p) Paneer Butter Masala 68

(q) Shahi Paneer 69

(r) Atte Ka Seera 70

(t) Moong Dal Halwa 72