Chicken Chowder 4 Portions

Sr no Ingredients Qty Unit Rate Amount

1 Onions 100 Gms
2 Leeks 50 Gms
3 Celery 50 Gms
4 Potato 150 Gms
5 Capsicum 50 Gms
6 Butter 60 Gms
7 Refined Flour 75 Gms
8 White chicken / veg stock 1.2 Lit.
9 Fresh cream 150 Gms
10 Parsley 20 Gms
11 Salt 10 Gms
12 White Pepper 3 Gms
13 bayleaf 1 No

Method

Preparation and cooking

1. Clean the vegetables and cut into Dices or cubes.

2. Heat butter in a pan, add vegetables and saute till vegetables are sweated.
3. Add refined flour and cook till flour is cooked to form a blonde roux.
4. Add white chicken stock in stages, avoiding forming of lumps.
5. Bring to boil. Add bayleaf and continue simmering till vegetables are cooked.
6. Add salt, pepper. Remove the bayleaf.
7. Add fresh cream and serve hot garnished with chopped parsley.
Chicken Shaslik 4 Portions
Sr no Ingredients Qty Unit Rate Amount
1 Boneless Chicken 800 Gms
2 Capsicum 100 Gms
3 Onion 100 Gms
4 Tomato 100 Gms
Marination
5 Yoghurt 200 Gms
6 Salt 10 Gms
7 White pepper powder 5 Gms
8 Curry Powder 25 Gms
9 Worcestershire sauce 30 Ml
10 Refined oil 150 Ml
11 Mustard powder 3 Gms
Sauce
12 Brown stock 1000 Ml
13 Butter 20 Gms
14 Tomato puree 60 Ml.
16 Tomato Ketchup 30 Ml
17 Vinegar 30 Ml
18 Refined Flour 20 Gms

Method
Preparation
1. Clean and cut the chicken in tikka size pieces.
2. Peel the onions, cut in to quarters and make petals. Remove seeds from capsicum,
cut in square pieces. Cut tomatoes in to quarters, remove seeds and pulp..
3. Mix yoghurt with salt, pepper,mustard, worcester sauce, curry powder and oil.
Marinate chicken pieces in this marinade.
4. Thread in the chicken pieces on to a s.s. skewer alternating with onion, capsicum
and tomato petals. On each skewer, there should be 4 pieces of each : chicken,
onion,capsicum and tomato. Keep aside to rest for one hour in the marinade.
Cooking
1. Make a brown roux, add tomato puree, ketchup, and vinegar. Cook, add brown
stock and make a piquante sauce. Strain and keep
2. Brush a griddle plate with oil and grill the shasliks on the hot surface for 8 to 10
minutes, turning occasionaly,to allow to cook all the chicken pieces and acquire a
golden brown colour.
3. Serrve hot garnished with chopped parsley along with piquante sauce on a bed of
saffron rice.
Saffron Rice 4 Portions
Sr no Ingredients Qty Unit Rate Amount
1 Rice 500 Gms
2 Salt 10 Gms
3 Butter 50 Gms
4 Water 1.0 Lt.
5 saffron .002 Gms
6 Turmeric 10 Gms
Method
1. Pick the rice, wash well and soak in water for 30 minutes. Drain in a colander.
Slice onions.
2. Heat butter in a thick bottomed pan. Add turmeric and saute.
3. Add drained rice and saute for some time.
4. Add warm water measuring double the volume of the rice. Add salt. Add saffron
soaked in little warm water
5. Cover the rice with wet duster and cover the pan with a lid.
6. Place the pan on a hot plate for 15 – 20 minutes till the rice gets cooked.
7. Remove the cloth from the top of the rice, check the cooked rice.

Grilled vegetables 4 Portions

Sr no Ingredients Qty Unit Rate Amount
1 French Beans 100 Gms
2 Carrots 200 Gms
3 Capsicum 100 Gms
4 Onion 100 Gms
5 Cauliflower 100 Gms
6 Salt 10 Gms
7 Butter 30 Gms
8 Tomato ketchup 50 Ml
9 White pepper 3 Gms
10 Mustard 3 Gms
11 Worcestershire sauce 20 Ml
12 Oil 30 Ml

Method
1. Remove the strings of the french beans and cut in to dices. Pel the carrots and cut
in to batons. Cut the capsicums in to cubes, Cut onions into quarter and in to
flakes. Cut cauliflower in to florets.
2. Parboil the vegetables separately till cooked but firm. Drain, refresh.
3. Make a marination of worcestershire sauce, tomato ketchup, mustard, salt and
pepper and oil.
4. Add the parboiled vegetables to the marination. Keep for 30 minutes.
5. Place the vegetables on a mediuum hot griddle plate. Sprinkle butter and oil
6. Allow to grill the vegetables till done and surface becomes brown/ char grilled.
Ratatoille Nicoice