Salt 'n Pepper Village Restaurant - Recipies

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Salt 'n Pepper Village Restaurant - Recipies

Text of Salt 'n Pepper Village Restaurant - Recipies

Salt 'n Pepper RecipeCHICKEN SEEKH KABABS.NO. ITEMS QTY REMARKS

Page 1 of 67

1 2 3 4 5

CHICKEN MINCE 5 KG MUTTON FAT 750 GRM FRESH GARLIC CLOVES 50 GRM FRSH GINGER & GARLIC PASTE (with 100 ml water) 125 GRM FRESH GREEN CHILLIES- CHOPPED 170 GRM

(A)

1 2 3 4 5

CHOPPED ONIONS (SQUEEZED) RED CHILLI POWDER KITCHEN SALT TERMERIC POWDER WHITE CUMINMETHOD:

(B)

1 KG 50 GRM 70 GRM 15 GRM 15 GRM

* Put 'A' items through mincing machine. * Add all 'B' items. Mix well. * Just before cooking, add soda-bi-carbonate at the ratio of 1 tea spoon in 1 KG kabab mixture. * Make kababs and cook over a charcoal grill.

Page 2 of 67

Salt 'n Pepper RecipeCHICKEN TIKKAS.NO. ITEMS QTY REMARKS

1 2 3 4 5 6 7 8 9 10 11

CHICKEN (5 BIRDS) RED CHILLI POWDER RED CHILLI CRUSHED FRSH GINGER & GARLIC PASTE (with 100 ml water) KITCHEN SALT FRESH GARLIC & GINGER PASTE DAHI (YOGURT) LEMON JUICE TURMERIC POWDER WHITE VINEGAR WHITE CUMIN - CRUSHED

5 KG 50 GRM 25 GRM 5 GRM 55 GRM 25 GRM 200 GRM 75 GRM 8 GRM 75 GRM 10 GRM

SEE RECIPE OF GARAM MASSALA.

METHOD:

* Cut each chicken into four pieces and make slits. * Combine yogart, red chilli, salt, garam masala, garlic & ginger paste, lemon juice and termeric powder in a bowl and mix well. * Mix chicken pieces in yogart mixture and marinate for 2 hours. * Cook on a charcoal grill and serve with lemon slices.

Page 3 of 67

Salt 'n Pepper RecipeFISH TIKKAS.NO. ITEMS WEIGHT-1 REMARKS

1 2 3 4 5 6 7 8 9 10

FISH (BONELESS) LEMON JUICE FRESH GINGER & GARLIC PASTE FRSH GINGER & GARLIC PASTE (with 100 ml water) CAROM AJOWAN TURMERIC POWDER WHITE CUMIN - CRUSHED RED CHILLI POWDER KITCHEN SALT ZARDA COLOUR (YELLOW COLOUR)

10 GRM 300 GRM 150 GRM 30 GRM 20 GRM 25 GRM 540 GRM 140 GRM 100 GRM 05 GRM

METHOD:

* Cut fish into the cubes. * Mix all spices and herbs. Merinate fish for 2 hours. * Cook over a charcoal grill and serve with lemon slices.

Page 4 of 67

Salt 'n Pepper RecipeB.B.Q. CHICKEN BOTI (Boneless)S.NO. ITEMS QTY REMARKS

1 2 3 4 5 6 7 8 9 10

BONELESS CHICKEN RED CHILLI POWDER GARAM MASSALA FRSH GINGER & GARLIC PASTE (with 100 ml water) FRESH GARLIC & GINGER PASTE YOGURT LEMON JIUCE TURMERIC POWDER WHITE CUMIN POWDER WHITE VINEGAR

5 KG 60 GRM 10 GRM 55 GRM 30 GRM 500 GRM 60 ML 10 GRM 10 GRM 40 ml

SEE RECIPE OF GARAM MASSALA.

METHOD:

* Cut chicken into square pieces of 1 1/2" dia. * In yogurt, add all spices and herbs. Mix well. * Mix chicken pieces in above yogurt mixture and merinate for 2 hours. * Cook on a charcoal grill and serve with lemon slices.

Page 5 of 67

Salt 'n Pepper RecipeMUTTON TIKKA (Boneless)S.NO. ITEMS QTY REMARKS

1 2 3 4 5 6 7 8 9 10 11 12

MUTTON (BONELESS) KATCHRI (MEAT TENDERIZER) KITCHEN SALT FRSH GINGER & GARLIC PASTE (with 100 ml water) FRESH GARLIC & GINGER PASTE RED CHILLI POWDER GARAM MASSALA TURMERIC POWDER WHITE CUMIN WHITE VINEGAR YOGURT ZARDA COLOUR (YELLOW COLOUR)METHOD:

5 KG 50 GRM 55 GRM 80 GRM 30 GRM 50 GRM 15 GRM 5 GRM 10 GRM 50 GRM 1/4 KG 2 GRM

SEE RECIPE OF GARAM MASSALA.

* * * * *

Cut mutton into square pieces of 1 1/2" dia. Add katchri and give 1 hour to tender. In yogurt, add all spices and herbs. Mix well. Mix meat into the yogurt mixture and marinate for 2 1/2 hours. Cook over a charcoal grill and serve with lemon slices.

Page 6 of 67

Salt 'n Pepper RecipeB.BQ. PRAWNSS.NO. ITEMS QTY REMARKS

1 2 3 4 5 6 7 8 9

PRAWNS (HEADLESS, SHELL ON) 2 KG KITCHEN SALT 25 GRM RED CHILLI POWDER 15 GRM FRSH GINGER & GARLIC PASTE (with 100 ml water) GRM 10 GARAM MASSALA 8 GRM SEE RECIPE OF GARAM MASSALA. TURMERIC POWDER 1 T.SPOON LEMON JUICE 100 GRM FRESH GINGER & GARLIC PASTE 50 GRM YELLOW COLOUR 1/4 T.SPOON

METHOD:

* De vein prawns and clean them properly. * Marinate along with all ingrediants for 1 hour. * Cook over a charcoal grill and serve with lemon slices.

Page 7 of 67

Salt 'n Pepper RecipeTAWA QEEMA (Beef Mince)S.NO. ITEMS QTY REMARKS

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20

BEEF MINCE (UNDER CUT)

ITEMS - A

1 KG

FRESH GINGER - PEELED 50 GRM FRESH GARLIC CLOVES 50 GRM FRSH GINGER & GARLIC PASTE (with 100 ml water) 20 GRM RED CHILLI POWDER 5 GRM DRY RED CHILLIES - CRUSHED 5 GRM WHITE CUMIN 5 GRM FRESH GREEN CHILLIES - CHOPPED 100 GRM WATER 400 ml FRESH TOMATOES - CHOPPED 400 GRM

ITEMS - B ITEMS - C

TURMERIC POWDER YOGURT

5 GRM 300 GRM 75 ml 100 GRM 10 GRM 40 GRM 40 GRM 5 GRM 3 GRM 10 GRM

COOKING OIL WHITE BUTTER (UNSALTED) KASHMIRI CHILLI POWDER

FOR GARNISHING

GREEN CHILLIES CHOPPED FRESH GINGER - CHOPPED DRY FENUGREEK - CRUSHED GARAM MASSALA GREEN CORIANDER - CHOPPED

METHOD:

* * * * *

Put beef mince over taka tak tawa and add all 'A' items. Cook till meat (mince) is semi tender. Add 'B' items, and cook for 4 - 5 minutes. Now add 'C' items, keep stirring, cook for 5 - 6 minutes. Garnish and serve.

Page 8 of 67

Salt 'n Pepper RecipeMUTTON QEEMA (MUTTON MINCE WITH POTATO)S.NO. ITEMS QTY REMARKS

1 2 3 4 5 6 7 8 9 10 11

MUTTON MINCE POTATOES WATER

ITEMS - A

2 KG 1 KG 3 Liter 1 KG 750 GRM 40 GRM 40 GRM 20 GRM 100 GRM 100 GRM 400 ml

CUBE SHAPE CUTTING.

FRSH GINGER & GARLIC PASTE (with 100 ml water) TOMATOES KITCHEN SALT RED CHILLI POWDER TURMERIC POWDER FRESH GARLIC PASTE FRESH GINGER PASTE COOKING OIL

CUT INTO CUBES.

METHOD:

* Heat oil, add onions and cook till light brown. Add rest of the items and make a massala (gravy). * Add mutton mince in massala and cook massala for 8 - 10 minutes, keep stirring. Add water, cover the pot with its lid and cook till mince is semi tender. * Add potatoes, again cover the pot and cook till potatoes & mince are done. * Garnish with chopped fresh green chillies & green coriander and serve.

Page 9 of 67

Salt 'n Pepper RecipeCHICKEN GINGERS.NO. ITEMS QTY REMARKS

ITEMS - A1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 TOMATOES 1200 GRM CUT INTO CUBES. YOGURT 300 GRM COOKING OIL 450 ml FRSH GINGER & GARLIC PASTE (with 100 ml water) 0 / 40 GRM 8 BROWN ONION PASTE 100 GRM RED CHILLI POWDER 15 GRM KITCHEN SALT 15 GRM TURMERIC POWDER 5 GRM CORRIANDER POWDER 5 GRM CUMIN SEED POWDER 5 GRM WATER 200 ml

ITEMS - B

CHICKEN (BONELESS)

ITEMS - C (GARNISH)

2.500 KG

CUBE SHAPE CUTTING.

FRESH CORIANDER - CHOPPED FRESH GINGER - JULIAN CUT FRESH GREEN CHILLIES - CHOPPED

METHOD:

* Make massala with 'A' items. Add boneless chicken and cook till chicken is tender * Add garnish and serve.

Page 10 of 67

Salt 'n Pepper RecipeMUTTON KUNNAS.NO. ITEMS QTY REMARKS

ITEMS - A1 2 3 4 5 6 7 8 9 10 11 MUTTON FRESH GINGER & GARLIC PASTE ONIONS CHOPPED FRSH GINGER & GARLIC PASTE (with 100 ml water) MUTTON STOCK RED CHILLI POWDER KASHMIRI CHILLI POWDER DRY CORIANDER POWDER KITCHEN SALT MUTTON KIDNEY BLACK CUMIN 4 KG 150 GRM 400 GRM 0.900 Liter 2 Liter 40 GRM 10 GRM 60 GRM 70 GRM 100 GRM 10 GRM

ITEMS - B12 WHEAT FLOUR (ATTA) AS REQUIRED

METHOD:

* In a traditional earthern pot, put all 'A' items together and cook for 15 minutes on high heat. * Bring the heat to low medium level, put the lid on the pot and seal it. Cook for another 1 1/2 hours. * Open the lid, add wheat flour ('B' items) to attain the required thickness. Cook for another 10 - 15 minutes under low medium heat. * Garnish with chopped fresh green coriander and serve.

Page 11 of 67

Salt 'n Pepper RecipeBRAIN MASSALAS.NO. ITEMS QTY REMARKS

1 2 3 4 5 6 7 8 9 10 11 12 13 14

MUTTON BRAIN 50 NOS WATER 5 Liter TURMERIC POWDER 50 GRM FRSH GINGER & GARLIC PASTE (with 100 ml water) GRM 100 COOKING OIL ONIONS TOMATOES KITCHEN SALT RED CHILLI POWDER TURMERIC POWDER WHITE CUMIN WHOLE GINGER GARLIC PASTE CUMIN POWDER GARAM MASSALA POWDER

ITEMS - A

ITEMS - B

400 GRM 500 GRM 1 KG 65 GRM 60 GRM 20 GRM 10 GRM 100 GRM 5 GRM 10 GRM

CUT INTO CUBES.

SEE RECIPE OF GARAM MASSALA.

METHOD:

* Poached brain with 'A' items. * Make massala with 'B' items. * Add 'A' items into 'B', cook for a couple of minutes under low heat. * Garnish with chopped green coriander and serve.

Page 12 of 67

Salt 'n Pepper RecipeFISH CURRYS.NO. ITEMS QTY REMARKS

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16

FISH (FILLET) KITCHEN SALT FRESH GINGER & GARLIC PASTE FRSH GINGER & GARLIC PASTE (with 100 ml water) COOKING OIL FRESH GINGER & GARLIC PASTE TOMATOES CHOPPED ONIONS CAROM AJOWAN RED CHILLI POWDER TURMERIC POWDER KITCHEN SALT GARAM MASSALA CUMIN POWDER

ITEMS - A

ITEMS - B

1 KG 10 GRM 10 GRM 1 T.SPOON 200 GRM 100 GRM 500 GRM 300 GRM 15 GRM 10 GRM 10 GRM 5 GRM 1/2 T.SPOON 1/2 T.SPOON 10 GRM 2 GRM

CUT INTO CUTLET SIZES.

CUT INTO CUBES.

SEE RECIPE OF GARAM MASSALA.

FRESH GREEN CORIANDER - CHOPPED DRY FENUGREEK - CRUSHED

ITEMS - C

METHOD:

* Merniate fish with 'A' items for atleast 1 hour. Then half fry it. * Make masala (thick gravy) with all 'B' items. Add half fried fish and C' items and serve.

Page 13 of 67

Salt 'n Pepper RecipeMUTTON PAYA (Mutton Trotters)S.NO. ITEMS QTY REMARKS

ITEMS - A1 2 3 4 5 6 7 8 9 10 11 12 13 COOKING OIL CHOPPED ONIONS GINGER - CHOPPED FRSH GINGER & GARLIC PASTE (with 100 ml water) PAYAS (TROTTERS) KITCHEN SALT RED CHILLI POWDER KASMIRI CHILLI POWDER TURMERIC POWDER BEEF STOCK 800 ml 650 GRM 200 GRM 1/2 KG 75 NOS 70 GRM 20 GRM 40 GRM 40 GRM 2