MENU 1Handi GoshtTinda MasalaChapati Kheer

HANDI GOSHTIngredients Quantity

Lamb 1.2 kg

Chopped Onions 1kg

Chopped Tomatoes 1kg

Ghee 400 gm

Green cardamom 8 no.

Black cardamom 4 no.

Bay Leaves 3no. G & G Paste 100 g

Coriander Powder 25 g

Red chilly Powder 20 g

Turmeric Powder 10g

Cumin Powder 10 g

Cinnamon 2 no.

Black Pepper 10 no.

Salt To taste

METHOD: Heat Ghee in a handi. Add green & black cardamom, bay leaves. Saut over medium heat for 10 seconds. Add onions & saut until light brown. Add ginger garlic paste, until the moisture has evaporated. Add Coriander powder, red chili powder and turmeric powder & stir. Add mutton chunks, followed by little water, bring it to a boil till the meat becomes tender. Add chopped tomatoes & bhuno until lamb is napped in the masala. Add cumin powder & correct seasoning. Garnish with chopped coriander leaves.

TINDA MASALAIngredients Quantity

Tinda (round gourd or apple gourd) 500 g

Chopped onion 250 g

Chopped tomatoes 200 g

Oil 150 ml

Whole red chillies 2 no.

G & G paste 60 g

Red chilly powder 10 g

Coriander powder 30 g

Turmeric powder 15 g

Salt To Taste

Fennel Seeds 5 g

Carom Seeds 15 g

Cumin Seeds 10 g

Coriander Seeds 10 g

Green Coriander 1 spring

Garam masala 10 g

Onion Seeds5 g

METHOD: Heat oil & add whole spices. Add chopped onions and Cook it till golden brown. Add ginger garlic paste and cook it for a while. Then add powdered masalas. Add tomatoes and cook till oil separates. Add stir fried tinda, followed by garam masala. Correct seasoning & consistency. Garnish with Coriander leaves.

CHAPATIIngredients Quantity

Wheat flour 200 g

Salt tsp

Water 100 ml

Oil 2 tbsp

METHOD: Mix the flour & salt with water to make a soft dough that is elastic but not sticky. Knead till it is smooth. Add oil. Divide into 7 equal parts. Use a rolling pin to roll out the balls until very thin. Place on a hot tawa. Cook until underside has brown spots, about 30 seconds. Then flip & cook on other side. Put it on direct flame, till perfectly done.

KHEERIngredients Quantity

Milk1 ltr

Rice50 gm

(Washed & soaked)

Sugar 50 gm

Dry fruits25 gm

Cardamom Powder1 tsp

METHOD: Take the milk in a vessel & let it boil.. Add rice in to the milk & let it cook. Add sugar & followed by cardamom powder. Cook till milk thickens and garnish with dry fruits.

MENU 2Kadhai ChickenKadhai PaneerTikona ParanthaGajar Ka Halwa

KADHAI CHICKENIngredients Quantity

Chicken 800 g

Cumin seeds 20 g

Coriander seeds 30 g

Dry Red Chilies 10 g

Black Pepper 5 g

G.G Paste 30 g

Degi mirch 1 tbsp

Chopped Tomatoes 1 kg

Salt 1 tbsp

Turmeric a pinch

Kasuri Methi 1 tbsp

( Roasted & powdered)

Quarters of onion, 75 g

Capsicum & tomato

METHOD: Prepare Kadhai Masala by roasting & pounding cumin seeds, coriander seeds, dry red chillies and black peppercorns. Heat oil in a pan, add whole spices ( Cumin, coriander & red chillies) Add G & G paste, cook for a while & then add degi mirch & a pinch of salt & turmeric powder. Add chopped tomatoes and cook it till oil seperates. Add powdered spices and kadhai masala Add chicken and cook till it is tender. Add quarters of onion, capsicum and tomatoes. Add Kasuri Methi. Cook on medium heat till the chicken is done, adjust seasoning & consistency. Garnish with chopped coriander leaves.

KADHAI PANEER

First we will prepare kadhai gravy and at last we will add batons of cottage cheese .Finish with chopped coriander leaves.

TIKONA PARANTHAIngredients Quantity

Wheat flour 200 g

Salt 1 tsp

Water 50-60 ml

Oil 5 ml

METHOD: Mix the flour & salt. Add water and make semi soft dough. Add oil. Make small balls and roll out into triangles with medium thickness. Shallow fry in a hot plate/tawa.

GAJAR KA HALWAIngredients Quantity

Gajar (Carrots) 1 kg

Full Cream Milk 1.5 litre

GreenCardamom Powder 1 tbsp

Ghee 3 tbsp

Khoya 100 g

Dry fruits 25 g

( Shredded)

Sugar 450 g

METHOD: Roast peeled and grated carrots in a vessel/ Kadhai till the moisture evapotates, the volume also reduces. Add milk & boil till the carrots are cooked & tender. Add sugar & ghee. Cook it continuously on medium flame. Add khoya,dry fruits & cardamom powder. Garnish with almonds & pistachios. Serve hot, cold or at room temperature.

MENU 3Butter ChickenMakhani ChaapPooriShrikhand

BUTTER CHICKENIngredients Quantity

Chicken 800 g

Garlic Paste 2 cloves

Ginger Paste 2 tbsp

Salt 1 tbsp

Degi Mirch 2 tbsp

Red Chilly Powder 1 tbsp

Whole Spices 10 g

Tomatoes 500 g

Green Chilly 5 no.

Garam Masala 2 tbsp

Poopy Seeds Paste 50 ml

Cashew Nut Paste 75 ml

Cream 100 ml

Tomato Puree 270 ml

METHOD:1.Marinate the Chicken Marinade : G&G paste, degi mirch powder, salt, chat masala powder,tandoori masala powder & lemon Juice. Mix together with yoghurt, add to the chicken.

Boil tomatoes with whole spices( cloves, cardamoms, cinnamon, black pepper, bay leaves) After discarding whole spices make puree of it and then strain it.2. Marinated Chicken is put on a grill rack on a baking tray and bake.3. For the Curry / Gravy: Heat butter / oil in a pan, followed by whole spices. Add ginger & garlic paste. Add degi mirch . Add paste of boiled tomatoes and tomato puree, cook till oil separates. Add red chilly powder, garam masala powder and cook it for couple of minutes . Add chicken & cook till correct consistency. Add roasted & powdered kasuri methi, followed by Cashew nut paste, poppy seeds paste and cook it for a while. Finish with cream. Garnish with cream & coriander leaves. MAKHANI CHAAP

Soyabean Chaap prepared in makhani gravy garnished with cream and fenugreek powder.

POORIIngredients Quantity

Whole Wheat Flour 250 g

Salt 1 tsp

Water 50-70ml

Oil 5 ml + to deep fry

METHOD:1. Mix the flour & salt.2. Add water .3. Knead it well till it becomes semi hard dough.4. Add oil.5. Make small balls and roll out into small circles with thin medium thickness.6. Deep fry.

SHRIKHANDIngredients Quantity

Hung Curd500 gm

Powdered Sugar50 gm

Saffron2 strands

Elaichi Powder1 tbsp

Rose water1 tbsp

Chopped Dry Nutsto garnish

METHOD: Soak saffron in warm milk. Mix together hung curd, sugar, saffron, Elaichi powder & rose water in a bowl & whisk it. Serve garnished with chopped dry nuts.

MENU 4Murgh LababdarBaingan BhartaLaccha PranthaMohanthal

Murg LababdarIngredients Quantity

Chicken 800 g

Oil/ Ghee 150 ml

Garlic Paste 2 cloves

Ginger Paste 2 tbsp

Salt 1 tbsp

Degi Mirch 2 tbsp

Red Chilly Powder 1 tbsp

Carom seed 10 g

Onion 300 g

Tomatoes 200 g

Green Chilly 5 no.

Garam Masala 2 tbsp

Green Cardamom pd. 05 g

Mace pd. 03 g

Carom seed pd. 05 g

Cashew Nut Paste 75 ml

Cream 100 ml

Fenugreek pd. A pinch

Coriander pd 20 g

METHOD: Heat oil & add carom seeds . Add chopped onions and Cook it till golden brown. Add ginger garlic paste and cook it for a while. Then add powdered masalas. Add tomatoes and cook till oil separates. Add chicken & cook for 10 min. Add cashew nut paste. Correct seasoning & consistency. Finish it with cream & fenugreek pd.Baingan BhartaIngredients Quantity

Egg Plant (Large) 01 k g

Chopped onion 250 g

Chopped tomatoes 200 g

Peas 100 g

Oil 150 ml

Bay leaves 2 no.

Cumin seed 10 g

G & G paste 60 g

Red chilly powder 10 g

Coriander powder 15 g

Turmeric powder 05 g

Salt 20 g

Green Coriander 1 spring

Garam masala 10 g

METHOD: Apply oil on eggplant skin & spit roast. Remove the skin, mash it & check for worms. Boil Peas. Heat oil & add cumin seeds & bay leaves. Add chopped onions and Cook it till golden brown. Add ginger garlic paste and cook it for a while. Then add powdered masalas. Add tomatoes and cook till oil separates. Add mashed eggplants & cook it for a while. Add peas followed by garam masala. Correct seasoning & consistency. Garnish with Coriander leaves.

LACCHA PARANTHAIngredients Quantity

Wheat flour 250 gm

Salt tsp

Water 100 ml

Oil 1 tbsp

METHOD: Add salt & oil to flour, add water to knead into a medium soft dough. Divide into 8 equal parts. Roll out the small roundels into a circle. Apply flour & oil over the circle. Place all the strips over one centre like a fan. Roll it like a Swiss roll tucking the loose end towards the centre from the bottom. Press it little with the fingers and add 1 tbsp of oil over it. Now roll it out into a circle & shallow fry. When perfectly cooked, tightly press towards the center to show layer clearly. Apply butter & serve hot.

MOHANTHAL40 PCS (75 GMS EACH)INGREDIENTSQUANTITY

BESAN (KARKARA/GRANULAR)1 KG

SUGAR1 KG

GHEE800GM

MILK70ML

PISTA50GM

CARDAMOM POWDER5GM

CHAROLI30GMS

MAGAJTARI30GMS

METHOD1. Add 400ml water to sugar and bring to a boil.add 20 ml milk and boil . Remove the scum formed from top and make double string sugar syrup.keep aside.2. Add 150 gm ghee into the besan and rub together. Add 50 ml milk and rub in.now pass the mixture through a strainer.3. Heat the remaining ghee in a pan and cook besan till raw flavour is gone over medium heat.4. Add elaichi powder, half of chopped pista, charoli and magajtari.5. close the flame and allow to cool a little and add the sugar syrup to besan and mix well.6. Continue mixing till it cools down a little.7. Pour into a pre greased tray to set.8. Sprinkle remaining chopped nuts on top and allow to set.9. Cut into diamond shape and serve.