MENU-3 HARA BHARA KABAB BUTTER CHICKEN PALAK PANEER/CHAPATHI CARROT HALWA HARA BHARA KABAB SL:NO 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.

INGREDIENTS Spinach Green peas, Potatoes Green chillies Ginger Fresh coriander leaves Chaat masala Salt Cornflour Oil QTY 60 gm 60 gm 60 gm 5 gm 5 gm 5 gm 2 gm 2 gm 10 gm for deepfrying

Butter chicken SL:NO 1. 2. 3. 4. 5. 6. 7. 8. 9. INGREDIENTS Chicken For marinade Yogurt Salt Garlic paste Garam masala powder Kashmiri red chilli powder Ginger paste Lemon juice Mustard oil FOR MAKHNI GRAVY Butter Ginger paste Green chillies,chopped Red chilli powder Salt Dry fenugreek leaves Whole garam masala Garlic paste Tomato puree Garam masala powder Cream Method 1. Clean and cut the chicken. Apply a mixture of red chilli powder, lemon juice and salt to the chicken and set aside for half an hour. 2. Hang yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water. Add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil. QTY 600 gm 50 ml 2 gm 5 gm 2 gm 10 gm 5 gm 5 ml 5 ml

Methods 1. Blanch spinach leaves in two cups of boiling salted water for five minutes. Drain, refresh in cold water and squeeze out excess water. 2. Finely chop. Mix spinach, peas and potatoes. Add green chillies, ginger, coriander leaves, chaat masala and salt to taste. 3. Add cornflour for binding. Divide the mixture into twenty-four equal portions. Shape each portion into a ball and then press it between your palms to give it a flat tikki shape. 4. Heat tawa, put little oil and shallow fry the kababs till it becomes dark green colour 5. Serve hot

10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20.

50 gm 5 gm 5 gm 5 gm 5 gm 10 gm 2 gm 5 gm 250 gm 2 gm 100 ml

3. Apply this marinade to the chicken pieces and refrigerate for three to four hours. 4. Put the chicken onto a skewer and cook in a moderately hot tandoor or a preheated oven (200C) for ten to twelve minutes or until almost done. Baste it with butter and cook for another two minutes. 5. Remove and set aside. 6. Heat butter in a pan. Add green cardamoms, cloves, peppercorns and cinnamon. Saut for two minutes, add ginger-garlic paste and chopped green chillies. Cook for two minutes. 7. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. 8. Reduce heat and simmer for ten minutes. Add sugar or honey and powdered kasoori methi. 9. Add cooked tandoori chicken pieces. Simmer for five minutes and then add fresh cream. 10. Serve hot with naan or parantha

Method 1. Wash spinach thoroughly in running water. 2. Blanch in salted boiling water for two minutes. Refresh in chilled water. Squeeze out excess water. 3. Remove stems, wash and roughly chop green chillies. 4. Grind spinach into a fine paste along with green chillies. 5. Dice paneer into one inch by one inch by half inch pieces. Peel, wash and chop garlic. 6. Heat oil in a pan. Add cumin seeds. When they begin to change colour, add chopped garlic and saut for half a minute. 7. Add the spinach puree and stir. Check seasoning. 8. Add water if required. When the gravy comes to a boil, add the paneer and mix well. Stir in lemon juice. 9. Finally add fresh cream. Serve hot. CHAPPATHI SL:NO 1. 2. 3. 4. INGREDIENTS Wheat flour Salt Oil Water QTY 250 gm 10 gm 50 ml to mix

Palak Paneer SL:NO 1. 2. 3. 4. 5. 6. 7. 8. 9. INGREDIENTS Spinach Paneer Green chillies 2-3 Garlic Oil Cumin seeds Salt Lemon juice Fresh cream QTY 200 gm 150 gm 5 gm 10 gm 10 ml 2 gm 5 gm 5 ml 25 ml

Method 1. Sieve the flour, add salt and water and mix it to make soft dough. 2. Knead it well, divide into equal portions and roll it down in a circular shape. 3. Bake well on both sides on a griddle, add little oil and serve hot.

CARROT HALWA SL:NO 1. 2. 3. 4. 5. 6. 7. INGREDIENTS QTY Carrot 100 gm Sugar 50 gm Cardamom powder 1 gm Pistachio 10 gm Milk 500 ml Ghee 20 ml Khoya 25 gm

MENU 4 TOMATO SHORBA CHICKEN ROGAN JOSH MALAI KOFTA/CHAPATHI PHIRNI

Tomato shorba SL:NO 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. Methods 1. Wash and cut tomatoes into quarters 2. Cook tomatoes with chopped ginger, garlic, green chilies cut into two and Whole Garam Masala. Add 5 cups of water and bay leaf. Bring to a boil. 3. Simmer for twenty minutes on a slow flame until tomatoes are mashed completely. 4. Strain the mixture with a soup strainer. 5. Heat oil in a pan. Add cumin seeds, let them crackle. Add strained tomato liquid and season with salt. 6. Bring it to a boil, add sugar if it is very sour. 7. Garnished with chopped green coriander leaves. INGREDIENTS Tomato Ginger chopped Garlic chopped Whole garam masala Bay leaf Coriander leaves Cumin seeds Sugar optional Oil Green chilli Salt QTY 600 gm 5 gm 5 gm 2 gm 2 no 5 gm 2 gm 5 gm 5 ml 2 gm 5 gm

Method 1. Peel, wash and grate carrots. 2. Boil milk with grated carrots, reduce to medium heat and cook stirring constantly until carrots are tender and most of the liquid has evaporated. Add sugar and stir until dissolved and reddish brown in color and liquid has evaporated. Add ghee and saute, add in cardamom powder and grated khoya and cook for 5 min. 3. garnish with finely shredded pistachio and nuts.

Chicken Rogan josh SL:NO 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. Method 1. Heat oil in a thick-bottomed pan. Add asafoetida, cinnamon, cloves, black peppercorns and black cardamoms. Saut till fragrant. 2. Add Chicken pieces and cook on medium heat, stirring constantly till chicken pieces turn a light brown colour. This may take twelve to fifteen minutes. 3. Sprinkle a little water and continue cooking for twelve to fifteen minutes more on low heat. 4. Add Kashmiri red chilli powder, fennel powder, dry ginger powder, coriander powder and salt. 5. Add yogurt and two cups of water. Cook, covered, till lamb is tender, stirring occasionally. Serve hot. INGREDIENTS Chicken Oil Asafoetida Cinnamon Cloves Ratanjot Black peppercorns Black cardamoms Kashmiri red chilli powder Fennel seed Dry ginger powder Coriander powder Salt Yogurt, whisked QTY 600 gm 20 ml 2 gm 2 no 3 gm 3 gm 3 gm 4 no 5 gm 10 gm 5 gm 5 gm To taste 50 ml

Malai kofta SL:NO 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. Methods 1. Grate the paneer. Pressure cook potatoes until mushy. 2. In a mixing bowl add the panner and potato and combine to make dough. 3. Then make round balls out of it and deep fry till it becomes golden brown in colour. INGREDIENTS Paneer Tomatoes Cashewnuts Melon seeds Poppy seeds Ginger,chopped Green cardamoms Red chilli powder Salt Oil Yogurt Green cardamom powder Refined flour Fresh cream Garam masala pdr For the malai gravy: Onion Tomatoes Red Chilli powder Garam masala powder Cashew paste Cream Milk Coriander leaves Kasoori Methi Salt QTY 150 gm 180 gm 25 gm 15 gm 5 gm 5 gm 2 no 5 gm 10 gm 150 ml 50 gm 2 gm 15 gm 10 ml 2 gm 80 gm 60 gm 5 gm 2 gm 10 gm 50 ml 100 ml 5 gm 2 gm To taste

4. In a pan add onions and tomatoes saute for 2mins then add the spice powders and saute till raw smell completely leaves and it shrinks in volume. 5. Cool down and grind it to a fine paste,Set aside. 6. In a nonstick pan heat oil - add jeera let it crackle then add ginger garlic paste saute for 2mins.Then add the tomato onion paste and water. 7. Keep cooking till it becomes thick, add required salt. 8. Add cream and keep mixing.Then add milk little by little stirring continuously. 9. Once it becomes saucy and thick, add kasoori methi.Finally add the kofta balls garnish with coriander leaves. 10. garnish with grated paneer. PHIRNI SL:NO 1. 2. 3. 4. 5. 6. INGREDIENTS Rice,soaked Milk Saffron Sugar 3/4 cup Green cardamom powder Pistachios QTY 25 gm 200 ml 1 gm 75 gm 2 gm 5 gm

Method 1.Drain and grind the rice to a coarse paste. 2.Bring milk to a boil. Add rice paste dissolved in a little water or cold milk. 3.Cook till rice is completely cooked, stirring constantly. 4. Add saffron and mix well. Add sugar and cardamom powder and cook till sugar is completely dissolved. 5.Pour into earthenware or china bowls and garnish with pistachios. 6.Chill in a refrigerator for an hour before serving.