TH1901

Laboratory Exercise
Cuisine of the Indian Subcontinent
Objectives:

At the end of the exercise, the students should be able to:

 Produce authentic dishes of the Indian Subcontinent using appropriate cooking methods and food
styling techniques; and
 Calculate food cost of produced dishes.

Materials:

 Ingredients (Pages 3-7)

 Pen and paper
 Calculator
 09 Laboratory Worksheet 1

Basic Principles:

Indian cuisine is one of the world’s most diverse cuisines, characterized by its sophisticated and subtle use of
the many spices, vegetables, grains, and fruit grown across India. The cuisine of each geographical region
includes a wide assortment of dishes and cooking techniques reflecting the varied demographics of the
ethnically diverse Indian subcontinent. India’s religious beliefs and culture have played an influential role in the
evolution of its cuisine. Vegetarianism, for example, is widely practiced in many Hindu, Buddhist, and Jain
communities.

India’s unique blend of cuisines evolved through large-scale cultural interactions with neighboring Persia,
Ancient Greece, Mongols, and West Asia. New World food products such as chili peppers, tomatoes, potatoes,
and squash introduced by Arab and Portuguese traders during the 16th century, and the European cooking
styles introduced during the British colonial period, added to the diversity of Indian cuisine.

Indian cuisine has also influenced cuisines across the world, especially in Southeast Asia. It is now one of the
most popular cuisines across the globe, enjoyed not only among the large Indian diaspora but also by the
general population in North America, Europe, Australia, and Africa.

References:

Indian cuisine (2017, August 1). In New World Encyclopedia. Retrieved

from //www.newworldencyclopedia.org/p/index.php?title=Indian_cuisine&oldid=1006069 on January
15, 2020

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Procedures:

Cooking Demonstration

1. Produce the following dishes:

a. Groups 1 to 4 – Chicken Tikka Masala, Fish Amritsari
b. Group 5 to 8 – Mughlai Biryani, Vegetable Samosa
2. You will be given 120 minutes (two [2] hours) to accomplish the activity. No group will be allowed to
cook once the time is up. Observe the time allotment below:
Food Preparation 90 minutes
Clean up 15 minutes
Output assessment 15 minutes
TOTAL 120 minutes
3. Observe the rules and regulations of the kitchen laboratory, as well as proper hygiene and sanitation
practices.
4. Make sure that you perform your assigned roles.
5. Document your output for the task performance output. Only one (1) member of your group may use a
camera for taking pictures of your output.
6. You will be evaluated based on the following rubric:

Criteria Performance Indicators Points

Palatability The dish is flavorful and balanced in texture and consistency. 25
The dish is plated creatively, applying proper food styling and design
Presentation 25
techniques.
Mise En Place and
The ingredients and materials are prepared in an organized manner.
Culinary 25
Proper cooking techniques are applied in creating the dish.
Techniques
Cleanliness and Observed proper food handling techniques (this includes the
15
Sanitation cleanliness of the work area and uniform).
Participation of all members and performance of their assigned roles
Teamwork 10
are evident.
Total 100

7. Wash, clean, and dry all the tools and equipment used. All borrowed items should be returned to the
equipment room and acknowledged by the laboratory custodian. Clean your work before leaving the
kitchen laboratory.

Food Costing
1. Download and print 09 Laboratory Worksheet 1 from the eLMS.
2. Accomplish what is needed on the said file.
3. Attach the receipts on another sheet of paper, if necessary.
4. Submit the file, along with the receipts, in the next lecture session.

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RECIPES

Chicken Tikka Masala

Number of Servings: 4
Cooking Method/s: Grilling, Simmering
Country of Origin: India
Ingredients: Quantity
Yogurt, plain 250 mL
Lemon, juice 15 mL
Cumin, ground 4 tsp
Cinnamon, ground 1 tsp
Cayenne pepper, ground 2 tsp
Pepper, black, ground 2 tsp
Ginger, minced 10 g
Chicken breast, cut into bite size 600 g
Butter, unsalted 20 g
Garlic, minced 10 g
Jalapeno pepper, finely chopped 1 pc
(Use green finger peppers as substitute)
Paprika 2 tsp Image source:
https://images.app.goo.gl/RPor3ee4kaX3DjCYA
Tomato sauce 250 mL
Heavy cream 250 mL
Cilantro, chopped 50 g
Salt 2 tsp
Procedure:
1. Combine yogurt, lemon juice, two (2) teaspoons of cumin, cinnamon, cayenne, black pepper, ginger
and one (1) teaspoon of salt in a mixing bowl. Toss the chicken into the mixture and mix evenly.
Cover and refrigerate for one (1) hour.
2. Meanwhile, melt the butter in a large heavy skillet over medium heat. Sauté the garlic and jalapeno.
Season with two (2) teaspoons of cumin, paprika, and one (1) teaspoon of salt. Stir in tomato sauce
and cream. Simmer in low heat for about 20 minutes or until the sauce thickens.
3. After marinating the chicken under refrigeration, grill the chicken until juices run clear for
approximately five (5) minutes on each side. The internal temperature of the chicken must be at
74°C (165°F).
4. Add the grilled chicken to the sauce tomato and cream sauce. Simmer for 10 minutes.
5. Transfer to a serving plate and garnish with fresh cilantro.
Allergens: Dairy
Recipe Reference: https://www.allrecipes.com/recipe/45736/chicken-tikka-masala

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Fish Amritsari
Number of Servings: 4
Cooking Method/s: Shallow Frying
Country of Origin: India
Ingredients: Quantity
Chili powder ½ tsp
Coriander powder ½ tsp
Cumin powder ½ tsp
All-purpose flour 375 g
Garlic, crushed into paste 45 g
Ginger, crushed into paste 45 g
Lemon, sliced in half 1 pc
Lime, juice 30 mL
Turmeric, powder 5g
Fish (pangasius or tilapia), medium-thick fillet slices 1 kg
Lime, cut into wedges 1 pc Image source:
Vegetable oil 100 mL https://images.app.goo.gl/jbPeSUDu1pY9WqHa8

Salt 5g
Procedure:
1. Place all ingredients, except fish, lemon, and lime wedges, in a large, shallow dish. Mix until it forms
a thick paste.
2. Gently fold the fish into this paste, making sure to coat each piece well. Allow to marinate for one
(1) hour.
3. Place a pan with vegetable oil over medium heat. Shallow fry the fish until each piece is golden and
crisp on both sides.
4. Serve hot, arranged in a platter. Squeeze lemon over the pieces just before serving. Garnish with
lime wedges.
Allergens: Gluten, Sulphite, Soy
Recipe Reference: https://www.thespruceeats.com/fried-fish-amritsari-1957441

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Mughlai Biryani
Number of Servings: 4
Cooking Method/s: Boiling, Stir-frying
Country of Origin: India
Ingredients: Quantity
Garlic, crushed into paste 10 g
Ginger, crushed into paste 10 g
Almonds, skin removed 125 g
(Use any tree nut as substitute)
Basmati Rice 500 g
(Use dinorado or Thai rice as substitute)
Water, hot 250 mL
Ghee, or clarified butter 90 g
Onions, sliced thin, large 200 g
Cinnamon stick 1 pc
Cardamom 1 tsp
(Use 3 grams of cinnamon and ground
nutmeg OR ginger as substitute)
Cloves 2 pcs
Peppercorns 8 pcs
Coriander, ground 20 g
Cumin, ground 1 tsp
Beef sirloin, cubed 1 kg
Yogurt, plain 250 mL
Lime, juice 1 pc
Chicken stock 250 g
Cilantro, finely chopped 30 g
Mint leaves, finely chopped 30 g
Food coloring, green (optional) ½ tsp
Food coloring, orange (optional) ½ tsp
Salt 1 tsp
Garam masala, if unavailable, use mixture 1 tsp Image source: https://www.thespruceeats.com/mughlai-biryani-recipe-
below 1957724

For the Garam Masala, SEE NOTE:

Bay leaves 2 pcs
Chili, bird’s eye, dried 1 pc
Cinnamon stick, broken into pieces 1 pc
Cloves 2 pcs
(Use allspice powder as substitute)
Coriander seeds 30 g
Cumin seeds 60 g
Nutmeg ¼ tsp
Black pepper, ground 30 g
Procedure:
1. Gather the ingredients.
2. Mix the garlic, ginger paste, and peeled almonds. Grind the mixture into a smooth paste in a food
processor.
3. Wash the rice. Transfer the washed rice in a pot and add enough water to fully cover the rice—at
least 10 cm over the surface of the rice. Add salt to taste.

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4. Boil the rice until it is almost done. To determine when the rice has reached that stage, remove a
few grains from the pot and press them between your thumb and forefinger. The rice should mostly
mash but will have a firm, white core. Turn off the burner.
5. Strain the rice through a colander to remove excess water. Set it aside.
6. Heat three (3) tablespoons of ghee in a pan and fry half of the onions until they are caramelized
and golden brown. Drain and set the onions aside on paper towels.
7. Heat three (3) tablespoons of oil in another pan and add the whole spices: cinnamon, cardamom,
cloves, and peppercorns. Fry the mixture until the spices turn a little darker.
8. Add the remaining onions and fry them until they are translucent.
9. Add the ginger-garlic-almond paste and fry for two (2) to three (3) minutes.
10. Add all the spice powders: coriander, cumin, and garam masala. Mix well.
11. Fry the mixture until the oil begins to separate from the mixture and then add the beef. Continue
frying until the meat is fully seared; it will become opaque and lose its pink color.
12. Add the yogurt, lime juice, stock, coriander and mint leaves, and salt to taste (if needed). Mix well.
13. Cover the pot and allow the dish to cook until the meat is tender.
14. If you are using food coloring, divide the rice into three (3) equal portions and put each portion into
a separate dish. Add the orange food coloring to one portion of the rice and the green food coloring
to another portion. Leave the third portion white.
15. With each portion, mix the rice until all the grains are well-colored.
16. Set the rice aside for 10 minutes, and then mix the three (3) portions in a bowl.
17. Grease a deep baking dish and evenly layer the cooked rice and meat (and its gravy) to form at
least two (2) sets of layers: rice-meat-rice-meat-rice. Garnish with the previously caramelized
onions.
18. Cover the dish tightly. If the dish does not have a cover, use two (2) layers of aluminum foil with the
shiny side of both layers pointing down toward the rice, and secure the foil to the dish with baking
string.
19. Put the dish in a preheated oven set at 175°C (340°F). Bake for 20 minutes.
20. Turn off the oven and let the dish sit in the oven until service. Remove the foil only when the dish is
about to be served.
NOTE: If ready-to-use garam masala is not available in the market, heat the garam masala ingredients
listed above, except for the nutmeg, in a pan over medium heat. Afterward, grind using mortar and pestle.
Add the nutmeg.
Allergens: Tree nuts, Dairy
Recipe Reference: https://www.thespruceeats.com/mughlai-biryani-recipe-1957724
https://www.allrecipes.com/recipe/142967/easy-garam-masala/

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Vegetable Samosa
Number of Servings: 4
Cooking Method/s: Sautéing, Baking
Country of Origin: India
Ingredients: Quantity
Frozen puff pastry 1 sheet (9 sheets if
(Use lumpia wrapper as substitute) using lumpia wrapper)
Potatoes, cubed, peeled 250 g
Canola oil, 30 g
Onion, small, finely chopped 25 g
Peas, frozen 180 g
Carrots, frozen 180 g
Curry powder ¼ tsp
Salt ½ tsp
Garam masala, if unavailable, use mixture ½ tsp
below
Image source:
https://images.app.goo.gl/rkMoxGeZHbthuChH7

For the Garam Masala, SEE NOTE:

Bay leaves 2 pcs
Chili, bird’s eye, dried 1 pc
Cinnamon stick, broken into pieces 1 pc
Cloves
(Use allspice powder as substitute) 2 pcs
Coriander seeds 30 g
Cumin seeds 60 g
Nutmeg ¼ tsp
Black pepper, ground 30 g

Procedure:
1. Remove puff pastry from freezer and let it sit out at room temperature. Preheat oven to 200°C
(390°F).
2. Place potatoes in a medium saucepan. Cover completely with water. Bring to a boil, then reduce
heat to medium low. Let simmer for 10–15 minutes until fork tender. Drain and set aside.
3. Heat oil in a large skillet over medium heat. Add onion and cook until softened (about 4–5 minutes).
4. Add peas and carrots, garam masala, and curry powder to skillet. Cook for 3–4 minutes. Add
potatoes and salt. Cook, stirring, for another 2–3 minutes. Remove from heat.
5. Have a small bowl of water and a pastry brush next to your work surface. Cover a baking sheet with
parchment paper or spray with cooking spray. On a lightly floured surface, unfold puff pastry. Cut
into nine (9) equal rectangles.
6. Place about one (1) tablespoon of filling in the center of each rectangle. Dip the pastry brush in the
water, and wet one (1) long side and one (1) short side of each rectangle. Fold over like a triangle
to seal in filling.
7. Place samosas on prepared baking sheet. Bake for 15–20 minutes until golden brown. If using
lumpia wrapper, deep fry the samosas until golden brown.
NOTE: If ready-to-use garam masala is not available in the market, heat the garam masala ingredients
listed above, except for the nutmeg, in a pan over medium heat. Afterward, grind using mortar and pestle.
Add the nutmeg.
Allergens: Sulphite, Soy, Legumes
Recipe Reference: https://www.thespruceeats.com/easy-vegetable-samosas-recipe-2098695
https://www.allrecipes.com/recipe/142967/easy-garam-masala/

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