Transcript
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Salt 'n PepperRecipe

CHICKEN SEEKH KABABS.NO. ITEMS QTY REMARKS

(A)1 CHICKEN MINCE 5 KG2 MUTTON FAT 750 GRM3 FRESH GARLIC CLOVES 50 GRM4 FRSH GINGER & GARLIC PASTE (with 125 GRM5 FRESH GREEN CHILLIES- CHOPPED 170 GRM

(B)1 CHOPPED ONIONS (SQUEEZED) 1 KG2 RED CHILLI POWDER 50 GRM3 KITCHEN SALT 70 GRM4 TERMERIC POWDER 15 GRM5 WHITE CUMIN 15 GRM

METHOD:

* 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.

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CHICKEN TIKKAS.NO. ITEMS QTY REMARKS

1 CHICKEN (5 BIRDS) 5 KG2 RED CHILLI POWDER 50 GRM3 RED CHILLI CRUSHED 25 GRM4 FRSH GINGER & GARLIC PASTE (with 100 ml wat 5 GRM SEE RECIPE OF GARAM MASSALA.5 KITCHEN SALT 55 GRM6 FRESH GARLIC & GINGER PASTE 25 GRM7 DAHI (YOGURT) 200 GRM8 LEMON JUICE 75 GRM9 TURMERIC POWDER 8 GRM

10 WHITE VINEGAR 75 GRM11 WHITE CUMIN - CRUSHED 10 GRM

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 anmix well.

* Mix chicken pieces in yogart mixture and marinate for 2 hours.* Cook on a charcoal grill and serve with lemon slices.

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FISH TIKKAS.NO. ITEMS WEIGHT-1 REMARKS

1 FISH (BONELESS) 10 GRM2 LEMON JUICE 300 GRM3 FRESH GINGER & GARLIC PASTE 150 GRM4 FRSH GINGER & GARLIC PASTE (with 100 ml wate 30 GRM5 CAROM AJOWAN 20 GRM6 TURMERIC POWDER 25 GRM7 WHITE CUMIN - CRUSHED 540 GRM8 RED CHILLI POWDER 140 GRM9 KITCHEN SALT 100 GRM

10 ZARDA COLOUR (YELLOW COLOUR) 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.

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B.B.Q. CHICKEN BOTI (Boneless)S.NO. ITEMS QTY REMARKS

1 BONELESS CHICKEN 5 KG2 RED CHILLI POWDER 60 GRM3 GARAM MASSALA 10 GRM SEE RECIPE OF GARAM MASSALA.4 FRSH GINGER & GARLIC PASTE (with 100 ml wa 55 GRM5 FRESH GARLIC & GINGER PASTE 30 GRM6 YOGURT 500 GRM7 LEMON JIUCE 60 ML8 TURMERIC POWDER 10 GRM9 WHITE CUMIN POWDER 10 GRM

10 WHITE VINEGAR 40 ml

METHOD:

** 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.

Cut chicken into square pieces of 1 1/2" dia.

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MUTTON TIKKA (Boneless)S.NO. ITEMS QTY REMARKS

1 MUTTON (BONELESS) 5 KG2 KATCHRI (MEAT TENDERIZER) 50 GRM3 KITCHEN SALT 55 GRM4 FRSH GINGER & GARLIC PASTE (with 100 ml wa 80 GRM5 FRESH GARLIC & GINGER PASTE 30 GRM6 RED CHILLI POWDER 50 GRM7 GARAM MASSALA 15 GRM SEE RECIPE OF GARAM MASSALA.8 TURMERIC POWDER 5 GRM9 WHITE CUMIN 10 GRM

10 WHITE VINEGAR 50 GRM11 YOGURT 1/4 KG12 ZARDA COLOUR (YELLOW COLOUR) 2 GRM

METHOD:

** Add katchri and give 1 hour to tender.* In yogurt, add all spices and herbs. Mix well.** Cook over a charcoal grill and serve with lemon slices.

Cut mutton into square pieces of 1 1/2" dia.

Mix meat into the yogurt mixture and marinate for 2 1/2 hours.

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B.BQ. PRAWNSS.NO. ITEMS QTY REMARKS

1 PRAWNS (HEADLESS, SHELL ON) 2 KG2 KITCHEN SALT 25 GRM3 RED CHILLI POWDER 15 GRM4 FRSH GINGER & GARLIC PASTE (with 100 10 GRM5 GARAM MASSALA 8 GRM SEE RECIPE OF GARAM MASSALA.6 TURMERIC POWDER 1 T.SPOON7 LEMON JUICE 100 GRM8 FRESH GINGER & GARLIC PASTE 50 GRM9 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.

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TAWA QEEMA (Beef Mince)S.NO. ITEMS QTY REMARKS

1 BEEF MINCE (UNDER CUT) 1 KG

ITEMS - A2 FRESH GINGER - PEELED 50 GRM3 FRESH GARLIC CLOVES 50 GRM4 FRSH GINGER & GARLIC PASTE (with 100 ml 20 GRM5 RED CHILLI POWDER 5 GRM6 DRY RED CHILLIES - CRUSHED 5 GRM7 WHITE CUMIN 5 GRM8 FRESH GREEN CHILLIES - CHOPPED 100 GRM9 WATER 400 ml10 FRESH TOMATOES - CHOPPED 400 GRM

ITEMS - B11 TURMERIC POWDER 5 GRM12 YOGURT 300 GRM

ITEMS - C13 COOKING OIL 75 ml14 WHITE BUTTER (UNSALTED) 100 GRM15 KASHMIRI CHILLI POWDER 10 GRM

FOR GARNISHING16 GREEN CHILLIES CHOPPED 40 GRM17 FRESH GINGER - CHOPPED 40 GRM18 DRY FENUGREEK - CRUSHED 5 GRM19 GARAM MASSALA 3 GRM20 GREEN CORIANDER - CHOPPED 10 GRM

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.

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MUTTON QEEMA (MUTTON MINCE WITH POTATO) S.NO. ITEMS QTY REMARKS

1 MUTTON MINCE 2 KG2 POTATOES 1 KG CUBE SHAPE CUTTING.3 WATER 3 Liter

ITEMS - A4 FRSH GINGER & GARLIC PASTE (with 100 ml water) 1 KG5 TOMATOES 750 GRM CUT INTO CUBES.6 KITCHEN SALT 40 GRM7 RED CHILLI POWDER 40 GRM8 TURMERIC POWDER 20 GRM9 FRESH GARLIC PASTE 100 GRM

10 FRESH GINGER PASTE 100 GRM11 COOKING OIL 400 ml

METHOD:

* Heat oil, add onions and cook till light brown. Add rest ofthe 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.

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CHICKEN GINGERS.NO. ITEMS QTY REMARKS

ITEMS - A1 TOMATOES 1200 GRM CUT INTO CUBES.2 YOGURT 300 GRM3 COOKING OIL 450 ml4 FRSH GINGER & GARLIC PASTE (with 100 ml 80 / 40 GRM5 BROWN ONION PASTE 100 GRM6 RED CHILLI POWDER 15 GRM7 KITCHEN SALT 15 GRM8 TURMERIC POWDER 5 GRM9 CORRIANDER POWDER 5 GRM

10 CUMIN SEED POWDER 5 GRM11 WATER 200 ml

ITEMS - B12 CHICKEN (BONELESS) 2.500 KG CUBE SHAPE CUTTING.

ITEMS - C (GARNISH)13 FRESH CORIANDER - CHOPPED14 FRESH GINGER - JULIAN CUT15 FRESH GREEN CHILLIES - CHOPPED

METHOD:

* Make massala with 'A' items. Add boneless chicken and ctill chicken is tender

* Add garnish and serve.

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MUTTON KUNNAS.NO. ITEMS QTY REMARKS

ITEMS - A1 MUTTON 4 KG2 FRESH GINGER & GARLIC PASTE 150 GRM3 ONIONS CHOPPED 400 GRM4 FRSH GINGER & GARLIC PASTE (with 100 ml water) 0.900 Liter5 MUTTON STOCK 2 Liter6 RED CHILLI POWDER 40 GRM7 KASHMIRI CHILLI POWDER 10 GRM8 DRY CORIANDER POWDER 60 GRM9 KITCHEN SALT 70 GRM10 MUTTON KIDNEY 100 GRM11 BLACK CUMIN 10 GRM

ITEMS - B12 WHEAT FLOUR (ATTA) AS REQUIRED

METHOD:

* In a traditional earthern pot, put all 'A' items together and cook for15 minutes on high heat.

* Bring the heat to low medium level, put the lid on the pot and seal it

* Open the lid, add wheat flour ('B' items) to attain the required thicknCook for another 10 - 15 minutes under low medium heat.

* Garnish with chopped fresh green coriander and serve.

Cook for another 1 1/2 hours.

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BRAIN MASSALAS.NO. ITEMS QTY

ITEMS - A1 MUTTON BRAIN 50 NOS2 WATER 5 Liter3 TURMERIC POWDER 50 GRM4 FRSH GINGER & GARLIC PASTE (with 100 100 GRM

ITEMS - B5 COOKING OIL 400 GRM6 ONIONS 500 GRM7 TOMATOES 1 KG8 KITCHEN SALT 65 GRM9 RED CHILLI POWDER 60 GRM

10 TURMERIC POWDER 20 GRM11 WHITE CUMIN WHOLE 10 GRM12 GINGER GARLIC PASTE 100 GRM13 CUMIN POWDER 5 GRM14 GARAM MASSALA POWDER 10 GRM

METHOD:

* Poached brain with 'A' items.* Make massala with 'B' items.* Add 'A' items into 'B', cook for a couple of minutes und

low heat.* Garnish with chopped green coriander and serve.

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BRAIN MASSALAREMARKS

CUT INTO CUBES.

SEE RECIPE OF GARAM MASSALA.

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FISH CURRYS.NO. ITEMS QTY REMARKS

ITEMS - A1 FISH (FILLET) 1 KG CUT INTO CUTLET SIZES.2 KITCHEN SALT 10 GRM3 FRESH GINGER & GARLIC PASTE 10 GRM4 FRSH GINGER & GARLIC PASTE (with 100 ml wat 1 T.SPOON

ITEMS - B5 COOKING OIL 200 GRM6 FRESH GINGER & GARLIC PASTE 100 GRM7 TOMATOES 500 GRM CUT INTO CUBES.8 CHOPPED ONIONS 300 GRM9 CAROM AJOWAN 15 GRM

10 RED CHILLI POWDER 10 GRM11 TURMERIC POWDER 10 GRM12 KITCHEN SALT 5 GRM13 GARAM MASSALA 1/2 T.SPOON SEE RECIPE OF GARAM MASSALA.14 CUMIN POWDER 1/2 T.SPOON

ITEMS - C15 FRESH GREEN CORIANDER - CHOPPED 10 GRM16 DRY FENUGREEK - CRUSHED 2 GRM

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

C' items and serve.

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MUTTON PAYA (Mutton Trotters)S.NO. ITEMS QTY REMARKS

ITEMS - A1 COOKING OIL 800 ml2 CHOPPED ONIONS 650 GRM3 GINGER - CHOPPED 200 GRM4 FRSH GINGER & GARLIC PASTE (with 100 ml water 1/2 KG5 PAYAS (TROTTERS) 75 NOS6 KITCHEN SALT 70 GRM7 RED CHILLI POWDER 20 GRM8 KASMIRI CHILLI POWDER 40 GRM9 TURMERIC POWDER 40 GRM

10 BEEF STOCK 25 GRM

ITEMS - B11 GARAM MASSALA POWDER 10 GRM SEE RECIPE OF GARAM MASSALA.12 WHITE CUMIN POWDER 10 GRM13 PAYA MASSALA 1 PKT (50 GRM)

METHOD:

* Wash payas thoroughly and remove all hairs.* In a large cooking pot, heat oil and add all 'A' items except beef stock.

Stirfry all items for 10 - 12 minutes. Now add beef stock and under medium heat, cook for about 5 hours or till payas are tender.

* Take out payas from the stock. Keep cooking the stock, add all 'B' items and cook till required thickness of the curry is achieved.

* Again add payas in the curry, cook for another 4-5 minutes.Serve hot.

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CHICKEN KHARA MASALAS.NO. ITEMS QTY

1 CHICKEN 1 KG

ITEMS - A2 COOKING OIL 300 ml3 GINGER / GARLIC 50 / 50 GRM4 FRSH GINGER & GARLIC PASTE (with 100 ml w 150 GRM5 YOGURT 500 GRM6 CHOPPED ONIONS 300 GRM7 RED CHILLI POWDER 1 T. SPOON8 KITCHEN SALT 8 GRM9 CHICKEN POWDER 2 T.SPOON10 WHITE PEPPER 3 T.SPOON11 WHITE CUMIN 2 GRM12 CARDAMOM LARGE 3 PCS13 CARDAMOM GREEN 5 PCS14 CINNAMON 2 PCS15 BAY LEAF 2 PCS

ITEMS - B16 RED CHILLIES WHOLE 10 PCS17 ONIONS (JULLIAN CUT) 100 GRM

ITEMS - C18 YELLOW BUTTER (SALTED) 20 GRM19 CREAM 100 GRM

METHOD:

* Make masala with using 'A' items. Add chicken and cook with continuous stirring. Use water if required.

* When chicken is tender. Add 'B' items and cook for 4 - 5 minuunder low heat.

* Add 'C' items and serve.

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CHICKEN KHARA MASALAREMARKS

CUT INTO 12 PIECES.

FINE CHOPPEDCUT INTO CUBES.

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KHAGEENA (Pakistani Scrambled Eggs)S.NO. ITEMS QTY REMARKS

ITEMS - A1 EGGS 6 NOS2 RED CHILLI POWDER3 WHITE CUMIN 1/2 GRM4 FRSH GINGER & GARLIC PASTE (with 100 ml 2 T.SPOONS CHOPPED

ITEMS - B5 COOKING OIL 30 GRM6 CHOPPED ONIONS 60 GRM CHOPPED7 KITCHEN SALT 3 GRM8 CHOPPED GREEN CHILLIIES 10 GRM9 POTATOES 40 GRM BOILED

METHOD:

* Beat eggs and mix other 'A' items.* Heat oil in a frying pan, add 'B' items and stirfry them.* Now add 'A' items and cook till eggs are done.

1 1/2 T.SPOON

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CHICKEN KARAHIS.NO. ITEMS QTY REMARKS

1 CHICKEN 1 KG CUT INTO 16 PIECES.2 FRESH GINGER & GARLIC PASTE 100 GRM3 TOMATOES 1/2 KG CUT INTO CUBES.4 FRSH GINGER & GARLIC PASTE (with 100 ml water) 200 GRM5 COOKING OIL 90 GRM6 RED CHILLI POWDER 10 GRM7 KITCHEN SALT 20 GRM7 WHITE CUMIN - CRUSHED 10 GRM9 TERMERIC POWDER 3 GRM10 GARAM MASSALA 5 GRM SEE RECIPE OF GARAM MASSALA.11 DRY FENUGREEK - CRUSHED 4 GRM DRY FENUGREEK.12 WATER 200 GRM13 BLACK PEPPER CORN (CRUSHED) 2 GRM

METHOD:

* In a traditional wok, put water, add salt, ginger garlic paste, andchicken. Half cook it.

* Add rest of the ingredients except oil and yogurt. Cook for another15-20 minutes with continues stirring on high fire.

* Add yogart, cook for 2/3 minutes, now add oil & cook for another 2/3 minutes.

* Garnish and serve.

GARNISH:* Chopped fresh Green Chillies & Green Coriander and Ginger Jullian Cut.

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MUTTON CHOPS MASALAS.NO. ITEMS QTY

1 CHOPS 1 KG2 COOKING OIL 100 ml

ITEMS - A3 TOMATOES 250 GRM4 FRSH GINGER & GARLIC PASTE (with 100 ml w 50 GRM5 BROWN ONIONS 100 GRM6 RED CHILLI POWDER 10 GRM7 KITCHEN SALT 6 GRM8 TURMERIC POWDER 5 GRM9 YOGURT 50 GRM10 WHITE CUMIN - CRUSHED 3 GRM

ITEMS - B ( FOR GARNISHING)11 DRY CORIANDER - CRUSHED 5 GRM12 FRESH GREEN CHILLIES - CHOPPED 4 NOS13 GREEN CORIANDER - CHOPPED 10 GRM

METHOD:

* Make massala with 'A' items. Add chops and cook for 40 mi* Then add items 'B' and cook for 5 minutes with lid on till meat

is tender.* Garnish and serve.

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MUTTON CHOPS MASALAREMARKS

CUT INTO CUBES.

Then add items 'B' and cook for 5 minutes with lid on till meat

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TAWA MUTTON CHOPSS.NO. ITEMS QTY REMARKS

ITEMS - A1 MUTTON CHOPS 1 KG2 WATER 600 ml3 TOMATOES 500 GRM CUT INTO CUBES.4 FRSH GINGER & GARLIC PASTE (with 100 ml 5 GRM5 KITCHEN SALT 10 GRM6 GINGER GARLIC PASTE 20 GRM7 RED CHILLI POWDER 10 GRM8 WHITE CUMIN 2 GRM

ITEMS - B9 YOGURT 200 GRM

10 BUTTER - UNSALTED 50 GRM11 COOKING OIL 50 ml12 KASHMIRI CHILLI POWDER 5 GRM13 GARAM MASALA POWDER 2 GRM14 DRY FENUGREEK 3 GRM

ITEMS - C (FOR GARNISHING)15 FRESH GREEN CHILLIES CHOPPED 10 GRM16 FRESH GINGER - JULIAN CUT 10 GRM17 FRESH GREEN CORIANDER - CHOPPED 5 GRM

METHOD:

* On a higher flame, put all 'A' items over kata kat tawa andcook for almost 25 - 30 minutes or till chops are tender.

* Add all 'B' items. On medium heat, cook with continuousstirring for 5 - 6 minutes.

* Garanish with 'C' items & serve.

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CHICKEN / BRAIN / PRAWNS / BEEF KATAKATS.NO. ITEMS QTY REMARKS

ITEMS - A1 MEAT (BONELESS) 1 KG2 WATER 600 GRM3 GINGER GARLIC PASTE (WITH 100 ml WATER) 150 GRM4 FRSH GINGER & GARLIC PASTE (with 100 ml water) 20 GRM5 WHITE CUMIN 10 GRM6 RED CHILLI POWDER 10 GRM7 FRESH GREEN CHILLIES - CHOPPED 10 GRM8 FRESH GINGER - CUT JULIAN 20 GRM9 TOMATOES 1/2 KG CUT INTO THE CUBES.

ITEMS - B10 YOGURT 300 GRM11 KASHMIRI CHILLI 20 GRM12 TURMERIC POWDER 10 GRM

ITEMS - C13 BUTTER - UNSALTED 70 GRM14 COOKING OIL 100 GRM15 DRY FENUGREEK 5 GRM16 GARAMA MASSALA 2 GRM SEE RECIPE OF GARAM MASSALA.

METHOD:

* Cook items 'A' on hot plate (taka tak tawa), with lid on and umedium heat till meat is semi tender.

* Add items 'B', mix and cook well. After 2 - 3 minutes additems 'C'. Cook till meat is tender.

* For brain katakat, first poach the brain with turmeric and garlic. Rest of the cooking procedure would remain same.

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BEEF CHAPLI KABABS.NO. ITEMS QTY REMARKS

1 BEEF BONELESS 5 KG2 CHOPPED ONIONS (SQUEEZED) 3 KG3 FRESH GREEN CHILLIES 150 GRM4 FRSH GINGER & GARLIC PASTE (with 100 ml wate 75 GRM5 FRESH GINGER / GARLIC CLOVES 100 / 50 GRM6 DRY CORIANDER WHOLE 100 GRM7 WHITE CUMIN 75 GRM8 POMY SEED 150 GRM9 RED CHILLI POWDER 75 GRM

10 TURMERIC POWDER 50 GRM11 KITCHEN SALT 125 GRM12 MAIZE FLOUR 150 GRM13 EGGS 6 NOS14 FRESH GREEN CORIANDER - CHOPPED 100 GRM15 WHITE FLOUR 150 GRM

(MISC)16 SODA-BI-CARBONATE 2 T.SPOONS17 CHOPPED TOMATOES 1/2 KG18 BONEMARROW 250 GRM19 SCREMBLED EGGES 4

METHOD:

* Put beef, whole red chilli, green chilli, ginger and garlic throughmincing machine and add rest of the ingrediants. Mix well.

* Just before cooking add all "MISC" items. Again mix Well.* Make oval shaped, palm size, 1/2 inch thick kababs and shallow

fry them.

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LAHORI FRIED FISHS.NO. ITEMS QTY REMARKS

ITEMS - A1 FISH 10 KG2 LEMON JIUCE 100 GRM3 FRESH GARLIC & GINGER PASTE 150 GRM4 FRSH GINGER & GARLIC PASTE (with 100 ml wa 75 GRM5 CRUSHED CAROM AJOWAN 20 GRM6 KITCHEN SALT 120 GRM7 RED CHILLI POWDER 50 GRM8 GARAM MASALA POWDER 15 GRM9 TURMERIC POWDER 15 GRM

10 WHITE VINEGER 100 GRM11 DRY CORIENDER (CRUSHED) 15 GRM

ITEMS - B12 EGGS 3 NOS13 BAISAN (GRAM FLOUR) 200 GRM14 MAIDA (WHITE FLOUR) 40 GRM15 FRESH GREEN CORIENDER - CHOPPED 2 TAB.SPOON16 FRESH MINT - CHOPPED 2 TAB.SPOON

ITEMS - C (BATTER FOR FISH)17 BAISAN (GRAM FLOUR) 500 GRM18 CORN FLOUR 500 GRM19 KITCHEN SALT 12 GRM20 WATER 1.8 Liter21 WHITE CUMIN CRUSHED 25 GRM22 RED CHILLI POWDER 10 GRM23 EGGS 4 NOS24 JALABI COLOUR (RED COLOUR) 1/8 TEA25 SWEET SODA (SODA-BI-CARBONATE) 10 GRM26 SODA WATER 250 ml

In a bowl, mix all ingrediants very well, with noformation of lumps and refrigerate the mixturefor 20 minutes. For better and crispy results keepthe mixture chilled.

ITEM - D (SEASONING INGREDIENTS) QTYRED CHILLI POWDER 200 GRMWHITE ZEERA POWDER 110 GRMGRAM MASALA POWDER 50 GRMDRY MANGO POWDER (TANGY) 275 GRMBLACK SALT 350 GRMGINGER POWDER 15 GRM

MIX ALL INGREDIENTS

METHOD:

* Clean and cut the fish into required size.* Marinate fish with 'A' items for 15 minutes.* Then add 'B' items, mix thoroughly and marinate for another 2

hours.* Fry fish is already prepared batter (with 'C' items). For thicker

pieces of fish and for quicker service, have the fish half done for atleast half an hour before serving.

* Sprinkle seasoning powder(item 'D') over fried fish before serving.

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FRIED PRAWNSS.NO. ITEMS QTY REMARKS

ITEMS - A1 PRAWNS 10 KG2 LEMON JIUCE 250 ml3 GINGER GARLIC PASTE 150 GRM4 FRSH GINGER & GARLIC PASTE (with 100 ml w 20 GRM5 TURMERIC POWDER 20 GRM6 GARAM MASALA 40 GRM SPICES7 WHITE CUMIN 40 GRM8 RED CHILLI POWDER 100 GRM9 RED CHILLI - CRUSHED 50 GRM

10 KITCHEN SALT 110 GRM11 ZARDA COLOUR (YELLOW COLOUR) 5 GRM12 CORN FLOUR 200 GRM13 WHITE FLOUR 200 GRM14 WHITE VINEGAR 50 ml

ITEMS - B (BATTER)15 WHITE FLOUR 500 GRM16 CORN FLOUR 500 GRM17 KITCHEN SALT 12 GRM18 WATER 1 - 8 Liter19 WHITE CUMIN - CRUSHED 25 GRM20 RED CHILLI POWDER 10 GRM21 EGGS 4 NOS22 YELLOW COLOUR 1/4 T.SPOON23 SODA-BI-CARBONATE 10 GRM24 SODA WATER (250 ml) 1 BOTTLE

In a bowl, mix all ingrediants very well, with noformation of lumps and refrigerate the mixturefor 20 minutes before use. For better, crispyresults keep the mixture chilled.

ITEM - D (SEASONING INGREDIENTS) QTYRED CHILLI POWDER 200 GRMWHITE CUMIN POWDER 110 GRMGRAM MASALA POWDER 50 GRMDRY MANGO POWDER (TANGY) 275 GRMBLACK SALT 350 GRMDRY GINGER POWDER 15 GRM

METHOD:

* Devein and wash prawns.* Merinate prawns with 'A' items for about half an hour.* Put into the batter and deep fry.* Before serving, season fried prawns with the mixture of 'D' items.

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FRIED BUTAIR (Quails)S.NO. ITEMS QTY REMARKS

ITEMS - A1 BUTAIR 10 KG of 60 - 65 GRM EACH.2 KITCHEN SALT 115 GRM3 LEMON JIUCE 160 GRM4 FRSH GINGER & GARLIC PASTE (with 100 ml w 100 GRM5 WHITE VINEGAR 70 ml6 RED CHILLI POWDER 100 GRM7 WHITE CUMIN 30 GRM8 GARAM MASALA 30 GRM SPICES

ITEMS - B10 EGGS 16 NOS11 CORN FLOUR 200 GRM12 WHITE FLOUR 200 GRM13 ZARDA COLOUR (YELLOW)

ITEMS - C14 WHITE FLOUR 1 KG15 CORN FLOUR 1 KG16 RED CHILLI POWDER 40 GRM17 KITCHEN SALT 60 GRM18 ZARDA COLOUR (YELLOW) 5 GRM

METHOD:

* Wash and dry meat.* Add 'A' item, mix.* After 15 minutes, add items 'B' again mix well. Merinate for 1 h* Mix 'C' items together, flour the meat and fry.

1 1/2 T.SPOON

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SHAMI KABABS.NO. ITEMS QTY

ITEMS - A1 BONELESS BEEF 4 KG2 FRESH GREEN CHILLIES 40 GRM3 SOAKED DALL CHANA (BENGAL GRAM) 2 KG4 FRSH GINGER & GARLIC PASTE (with 100 90 GRM5 FRESH GINGER & GARLIC PASTE 100 GRM6 BLACK PEPPER CORN 1 T.SPOON7 WHITE CUMIN 2 T.SPOON8 WATER 6 Liters9 TURMERIC POWDER 2 T.SPOON

10 KITCHEN SALT 100 GRM

ITEMS - B1 POTATOES (OVERNIGHT BOILED) 800 GRM

ITEMS - C1 FRESH GINGER - CHOPPED 140 GRM2 FRESH GREEN CORIANDER - CHOPPED 100 GRM3 EGG YOLKS 12 GRM

METHOD:

* Cook all 'A' items together till meat is tender and wadried.

* Then put all cooked 'A' items through the mincing machine alongwith overnight boiled potatoes. Add 'Citems, mix very well.

* Make shami kabab and shallow fry.

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SHAMI KABABREMARKS

ROUND SHAPE, SMALL SIZE

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FRIED POMFRETS.NO. ITEMS QTY REMARKS

1 POMFRET 10 KG GUTTED.2 KITCHEN SALT 125 GRM3 CAROM AJOWAN 7 GRM4 FRSH GINGER & GARLIC PASTE (with 100 ml wa 100 GRM5 TURMERIC POWDER 7 GRM6 BIRYANI COLOUR 1 T.SPOON7 MAIDA (WHITE FLOUR) 0.5 KG8 LEMON JUICE 200 GRM9 FRESH GINGER & GARLIC PASTE 250 GRM

SEASONING10 RED CHILLI POWDER11 WHITE CUMIN POWDER12 GARAM MASSALA POWDER SEE RECIPE OF GARAM MASSALA.13 MANGO POWDER14 BLACK ROCK SALT15 DRY GINGER POWDER

METHOD:

** Deep fry it.* Season before serving.

Slit pomfret and merinate for atleast 1 1/2 hours.

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Salt 'n PepperRecipe

LEG OF LAMB (Mutton Steam Roast)S.NO. ITEMS QTY REMARKS

ITEMS - A1 MUTTON (LEG) 10 KG2 KITCHEN SALT 250 GRM3 LEMON JUICE 150 GRM4 FRSH GINGER & GARLIC PASTE (with 100 ml water 140 GRM5 WHITE VINEGAR 100 GRM

ITEMS - B6 YOGURT 2 KG7 RED CHILLI POWDER 65 GRM8 TURMERIC POWDER 20 GRM9 YELLOW COLOUR 5 GRM

10 LEMON JUICE 25 GRM11 KITCHEN SALT 60 GRM12 GARLIC CHILLI SAUCE 190 GRM13 KETCHUP 600 ml14 WHITE PEPPER POWDER 25 GRM15 GARAM MASALA 15 GRM16 IMBLI (TAMARIND) 60 GRM17 ALOO BUKHARA (DRY PLUM) 100 GRM

ITEMS - C18 WATER 18 Liter19 SANDAL BORA (SANDAL WOOD POWDER) 3 GRM20 BADEYAN KHATAI (ANISEED FLOWER) 20 GRM21 GREEN CHILLI WHOLE 75 GRM22 GINGER PEAL 50 GRM23 LEMON PEAL 8 Pieces

METHOD:

* Merinate mutton using 'A' items for atleast 3 hours. Then fry it.* let the meat cool down, then mix all 'B' items and again merinat

the mutton for 1 hour.* Place the meat in a steamer using 'C' items into the water. Steam for

30 - 40 minutes.* Brush steamed mutton with salted butter and serve.

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Salt 'n PepperRecipe

STEAM WHOLE FISHS.NO. ITEMS QTY REMARKS

1 WHOLE FISH 5 KG

ITEMS - A2 KITCHEN SALT 70 GRM3 FRESH GINGER & GARLIC PASTE 75 GRM4 FRSH GINGER & GARLIC PASTE (with 100 ml 40 GRM5 CAROM AJOWAN 5 GRM6 RED CHILLI POWDER 25 GRM7 GARAM MASSALA POWDER 5 GRM SEE RECIPE OF GARAM MASSALA.8 TURMERIC POWDER 5 GRM9 WHITE VINEGAR 30 ml

10 FRESH GREEN CHILLI CHOPPED 10 GRM11 FRESH GREEN CORIANDER LEAVES 5 GRM12 MINT LEAVES 5 GRM

METHOD:

* Make paste from 'A' items.* Marinate fish for about 40 - 50 minutes with paste.* After merination wrap fish with aluminum file and cook in

steamer for atleast 50 - 60 minutes.* Brush steamed fish with salted butter before serving.

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Salt 'n PepperRecipe

DALL CHANA (Bengal Gram)S.NO. ITEMS QTY REMARKS

ITEMS - A1 DALL CHANA (BENGAL GRAM) 1 KG2 KITCHEN SALT 35 GRM3 RED CHILLI POWDER 22 GRM4 FRSH GINGER & GARLIC PASTE (with 100 10 GRM5 FRESH GINGER & GARLIC PASTE 50 GRM6 WATER 6 Liter

ITEMS - B7 COOKING OIL 150 GRM8 FRESH GARLIC CHOPPED 50 GRM9 RED CHILLIES WHOLE 15 NOS

10 WHITE CUMIN 1/4 T.SPOON

METHOD:

* Put all 'A' items together and bring them to boil. Remfrom the heat when dall is cooked.

* In a seperate pan, heat oil, toss in rest of 'B' items,cook till tender and brown, add in dall and serve.

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Salt 'n PepperRecipe

ALOO PALAKS.NO. ITEMS QTY REMARKS

1 POTATO 1 KG CUBE SHAPE CUTTING.2 CREAM 100 ml3 MILK 1 Liter

ITEMS - A1 FRSH GINGER & GARLIC PASTE (with 100 ml 20 Liter APPROXIMATELY.2 SPINACH 10 KG3 FRSH GREEN CORIANDER - LEAVES 200 GRM4 FRESH GREEN CHILLIES - WHOLE 75 GRM

ITEMS - B7 COOKING OIL 300 ml8 ONIONS - CHOPPED 300 GRM9 TOMATOES 300 GRM CUT INTO CUBES.

10 KITCHEN SALT 35 GRM11 RED CHILLI POWDER 30 GRM12 FRESH GINGER & GARLIC PASTE 100 GRM13 TURMERIC POWDER 15 GRM14 WHITE CUMIN POWDER 1/2 T.SPOON

METHOD:

* Boil all 'A' items together.* Put boiled spinach through mincing machine.* Heat oil, add rest of 'B' items and make massala (thick gravy).

Add spinach, cook for 4 - 5 minutes. Then add potatoes and cook till potatoes are done.

* Add cream & milk and serve.

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Salt 'n PepperRecipe

BHINDI PIYAZ (Lady Finger / Okra) S.NO. ITEMS QTY REMARKS

1 LADY FINGERS 4 KG2 WHITE CUMIN POWDER 1/2 T.SPOON3 ONIONS

ITEMS - A4 FRSH GINGER & GARLIC PASTE (with 100 ml 1/2 KG5 FRESH GARLIC 100 GRM FINE CHOPPED6 FRESH GINGER 50 GRM FINE CHOPPED7 TURMERIC POWDER 15 GRM8 RED CHILLI POWDER 20 GRM9 KITCHEN SALT 40 GRM

10 KASHMIRI CHILLI POWDER 10 GRM11 COOKING OIL 300 ml12 TOMATOES 1/2 KG

METHOD:

* Wash, cut and fry bhindi.*

onions and further cook for 5 - 10 minutes under low heat* Add fried bhindi, cook for a couple of minutes. Add cumin

powder and serve.

2 1/2 KG

In a separate pan, make masala with 'A' items. Add 2 1/2 KG

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Salt 'n PepperRecipe

KARAILA PIYAZ (Bitter Gourd)S.NO. ITEMS QTY REMARKS

1 KARAILA (BITTER GOURD) 4 KG2 KITCHEN SALT 100 GRM3 WHITE VINEGAR 100 ml

ITEMS - A4 FRSH GINGER & GARLIC PASTE (with 100 ml 1/2 KG5 TOMATOES 1/2 KG6 FRESH GARLIC 100 GRM FINE CHOPPED.7 FRESH GINGER 50 GRM FINE CHOPPED.8 TURMERIC POWDER 15 GRM9 RED CHILLI POWDER 20 GRM10 KITCHEN SALT 40 GRM11 KASHMIRI CHILLI POWDER 10 GRM12 COOKING OIL 400 ml

ITEMS - B13 ONIONS - JULLIAN CUT

METHOD:

* Peel karailas. Mix salt and vinegar and let it stay for 1/2 anhour. Then wash them thoroughly.

* Heat oil in karahi & fry karailas till they are golden brown. Soak them in water when cold.

*onions ('B' items) and cook for 8 - 10 minutes. Now add fried karaila and cook for 2 - 3 minutes under low heat. Serve hot.

2 1/2 KG

In a separate pan, make massala with 'A' items. Add 2 1/2 KG

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Salt 'n PepperRecipe

STUFFED ACHARI (Pickled) TEENDAY (White Gourds)S.NO. ITEMS QTY REMARKS

ITEMS - A1 TEENDAY (WHITE GOURDS) 4 KG

ITEMS - B (STUFFING)2 ONIONS 1/2 KG CHOPPED.3 FRSH GINGER & GARLIC PASTE (with 100 ml w 1/2 KG CUT INTO CUBES.4 ACHAR (MIX PICKLE) 4 T.SPOONS CHOPPED.5 RED CHILLI POWDER 10 GRM6 TURMERIC POWDER 10 GRM7 MASHED TEENDAY 250 GRM8 COOKING OIL 100 ml9 KITCHEN SALT 15 GRM

ITEMS - C (GRAVY)10 COOKING OIL 200 ml11 ONIONS 2 KG CHOPPED.12 TOMATOES 1/2 KG CUT INTO CUBES.13 FRESH GARLIC - CHOPPED 100 GRM14 FRESH GINGER - CHOPPED 25 GRM15 RED CHILLI POWDER 20 GRM16 TURMERIC POWDER 10 GRM17 KITCHEN SALT 25 GRM

METHOD:

* Boil whole teenday. Make a small opening at the top ro remthe entire inner part of teenday.

* In a separate pot, prepare stuffing. First heat oil & toss in reof the items and cook till thick gravy is formed.Stuff this gravy into the boiled teenday.

* Again in a separate pan, make massala with all 'C' items. In a serving dish, put massala in it, place stuffed teenday, garnish with chopped green coriander, tomatoes & onions and serve.

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Salt 'n PepperRecipe

MURGH CHANAY (Chicken with Chick Peas)S.NO. ITEMS QTY REMARKS

ITEMS - A1 WATER 5 Liter2 CHICK PEAS (SMALL) 1 KG3 DAL MASOOR (RED LENTIL) 350 GRM4 FRSH GINGER & GARLIC PASTE (with 100 ml water 1 T.SPOON

ITEMS - B5 KITCHEN SALT 30 GRM6 WATER 2 Liter

ITEMS - C7 COOKING OIL 300 ml8 FRESH GINGER & GARLIC PASTE 100 GRM

ITEMS - D9 RED CHILLI POWDER 15 GRM

10 KITCHEN SALT 30 GRM11 WHITE CUMIN 50 GRM12 BLACK PEPPER GRINDED 25 GRM13 GARAM MASSALA POWDER 30 GRM

ITEMS - E14 CHICKEN 2 KG CUT INTO PIECES15 WATER 200 ml

METHOD:

* Soak chana alongwith 'A' items for 4 hours. Replace waterand add salt (items 'B') boil till cook.

* In a separate pot heat oil and add ginger & garlic paste ('C' iteCook till it is brown. Add all ingredients of 'D' items and make amassala(thick gravy). Add chicken and water (items'E') and cook till chicken is tender.

* Add boiled chick peas, cook for few minutes under low heat.Garnish with sliced boiled eggs and serve.

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Salt 'n PepperRecipe

CHICKEN HALEEMS.NO. ITEMS QTY

ITEMS - A1 DALL CHANA (BENGAL GRAM) 200 GRM2 DALL MASOOR (RED LENTIL) 200 GRM3 200 GRM4 FRSH GINGER & GARLIC PASTE (with 100 ml wate 200 GRM5 DALIA (COASELY POUNDED WHEAT) 200 GRM6 RICE 200 GRM7 CHICKEN STOCK 5 Liter8 RED CHILLI POWDER 5 GRM9 KITCHEN SALT 15 GRM

10 TURMERIC POWDER 10 GRM11 CHOPPED ONIONS 120 GRM12 CHOPPED GINGER 20 GRM13 CHOPPED GARLIC 20 GRM

ITEMS - B14 COOKING OIL 600 GRM15 CHOPPED ONIONS 300 GRM16 CUMIN POWDER 20 GRM17 GARAM MASSALA 10 GRM18 KITCHEN SALT 15 GRM19 GREEN CARDAMOM POWDER 5 GRM20 HALEEM MASSALA (50 GRM) 1 PKT

ITEMS - C21 CHICKEN BOILED & SHREDED 0.5 KG

ITEMS - D22 LEMON JUICE 70 GRM

METHOD:

* Put all 'A' items together and bring them to boil. Keep boiling tievery item is cooked & blended.

* In a separate pan, make massala (thick gravy) with 'B' items. chicken and cooked 'A' items. Cook for 4 - 5 minutes and blendeverything with a wooden masher.

* Taste with lemon. Garnish with brown onions, chopped green coriander, green chillies & ginger.

DALL MASH SOAKED

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Salt 'n PepperRecipe

CHICKEN HALEEMREMARKS

SEE RECIPE OF GARAM MASSALA.

chicken and cooked 'A' items. Cook for 4 - 5 minutes and blend

Taste with lemon. Garnish with brown onions, chopped green

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Salt 'n PepperRecipe

DALL MASOOR (Red Lentil)S.NO. ITEMS QTY REMARKS

ITEMS - A1 DALL MASOOR (RED LENTIL) 1 KG2 KITCHEN SALT 35 GRM3 RED CHILLI POWDER 22 GRM4 FRSH GINGER & GARLIC PASTE (with 100 ml 10 GRM5 FRESH GINGER & GARLIC PASTE 50 GRM6 WATER 4 Liter

ITEMS - B7 COOKING OIL 150 GRM8 COOKING GARLIC CHOPPED 50 GRM9 RED CHILLIES WHOLE 15 NOS

10 WHITE CUMIN 1/4 T.SPOON

METHOD:

* Put all 'A' items together in a cooking pan and bring them to boil. Remove from the heat when dall is cooked and blend

* In a seperate pan, heat oil, toss in rest of 'B' tems,cook till tender and brown, add in dall and serve.

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Salt 'n PepperRecipe

ALOO BHAJI (Potatoes)S.NO. ITEMS QTY REMARKS

ITEMS - A1 POTATOES - CUT INTO SLICES 3 KG

ITEMS - B2 TOMATOES 350 GRM3 FRSH GINGER & GARLIC PASTE (with 100 ml 350 GRM4 GINGER PASTE 50 GRM5 GARLIC PASTE 100 GRM6 CORIENDER SEED 5 GRM7 ONION SEEDS (KALONGI) 10 GRM8 WHITE CUMIN 5 GRM9 FENUGREEK SEED (MAITHRAY) 10 GRM

10 RED CHILLI POWDER 20 GRM11 TURMERIC POWDER 20 GRM12 KITCHEN SALT 35 GRM13 COOKING OIL 300 ml14 KASHMIRI CHILLI POWDER 20 GRM15 RED CHILLI WHOLE 15 GRM16 ANISE SEED 5 GRM

ITEMS - C17 WATER 3 Liter

ITEMS - D18 WHITE CUMIN 1/2 T.SPOON19 RED CHILLI WHOLE 15 PCS20 GARLIC CHOPPED 10 GRM21 COOKING OIL 100 ml

METHOD:

* Peal with potatoes, cut slices into round shape and dip intwater.

* Prepare massala with 'B' items.* Add potato in masala then cook for 5 minutes.* Add water and cook for another 5 minutes.* In a seperate pan, heat oil, toss in chopped garlic, stir for a

while, add rest of 'D' items. Again stir for a while and tossover cooked bhaji.

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Salt 'n PepperRecipe

SARSO KA SAAG (Mustard Greens)S.NO. ITEMS QTY REMARKS

ITEMS - A1 SAAG SARSO (MUSTARD GREENS) 30 KG2 SPINACH 6 KG3 MAITHI (FRESH FENUGREEK) 4 KG4 FRSH GINGER & GARLIC PASTE (with 10 6 KG LOCAL VEGETABLE.5 WATER 20 Liter

ITEMS - B6 WATER 5 Liter7 RED CHILLI POWDER 40 GRM8 RED CHILLI WHOLE 50 GRM9 FRESH GREEN CHILLIES WHOLE 220 GRM

10 FRESH GINGER - CHOPPED 180 GRM11 FRESH GARLIC - CHOPPED 200 GRM12 FRESH GREEN CORIANDER - CHOPPED 2 BUNCH (APPROX 200 GRM)13 KITCHEN SALT 110 GRM

ITEMS - C16 BUTTER 2 KG

ITEMS - D17 ATTA (FLOUR) 1.5 KG

ITEMS - D18 COOKING OIL 100 GRM19 GARLIC 50 GRM

METHOD:

* Put on heat all 'A' items and bring it to boil. Keep boiltill vegetables are tender. Remove from heat, discardextra water.

* Again put 'A' items on heat and add 'B' items. Cook tilsaag turn semi dry.

* In order to form saag into a thick paste, mash it by wooden masher or put it through to mincing machine.

* In seperate pot, heat the butter (item 'C') and add saag. Cook under low heat while continuously stirring. Addflour (item 'D') and cook still saag is dry and blended.

* Lastly, heat oil and toss in garlic (item 'E') and fry to

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soft. Toss over it into the saag and serve.

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Salt 'n PepperRecipe

MUTTON PULAOS.NO. ITEMS QTY REMARKS

ITEMS - A1 COOKING OIL 500 GRM2 CHOPPED ONIONS 700 GRM3 FRESH GINGER & GARLIC PASTE 200 GRM4 FRSH GINGER & GARLIC PASTE (with 100 ml wate 165 GRM5 WHITE CUMIN WHOLE 20 GRM6 CLOVES 20 NOS7 CINNAMON STICKS 07 NOS8 GREEN CARDAMOM WHOLE 10 NOS9 LARGE CARDAMOM WHOLE 08 NOS

10 JAWATRI (MACE) WHOLE 03 NOS11 BLACK PEPPER CORN 10 GRM

ITEMS - B11 MUTTON 3 KG12 FRESH GREEN CHILLIES - CHOPPED 10 NOS

ITEMS - C13 WATER 5 Liter14 DAHI (YOGURT) 100 GRM

ITEMS - D15 RICE SOAKED 4 KG

METHOD:

* Heat oil add onions and cook till light brown. Add remaining 'items, cook for 2 minutes.

* Add 'B' items, cook for another 2 or 3 minutes, keep stirring.Add 'C' items and cook till meat is tender.

* Add soaked rice. Cook till rice are done. It is important that as alast step, cook rice under low heat for 20 minutes with lid of thecooking pot tightly closed.

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Salt 'n PepperRecipe

VEGETABLE PULAOS.NO. ITEMS QTY REMARKS

ITEMS - A1 WATER 4.5 Liter2 RICE (SOAKED) 4 KG3 COOKING OIL 500 ml4 FRSH GINGER & GARLIC PASTE (with 100 ml w 700 GRM

ITEMS - B5 FRESH GINGER & GARLIC PASTE 200 GRM6 YOGURT 100 GRM7 KITCHEN SALT 170 GRM8 WHITE CUMIN 20 GRM9 GREEN CHILLIES WHOLE 10 PCS10 CLOVES 20 NOS11 CINNAMON STICKS 7 NOS12 GREEN CARDAMOM 10 NOS13 LARGE CARDAMOM 8 NOS14 MACE (SMALL) 3 PCS15 BLACK PEPPER CORN 10 GRM

VEGETABLES HALF BOILED16 FRESH GREEN PEAS 1 KG17 CARROTS 2 KG DICED18 POTATOES 2 KG DICED

METHOD:

* Soak rice for half an hour.* Heat oil, add onions and cook till light brown. Add 'B' items and

cook for 2 minutes.* Add vegetables and cook till vegetables are half done.* Now add soaked rice and water and cook till 90% done.* On a very low heat and the lid on, cook for 20 minutes

till rice are completely done.

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Salt 'n PepperRecipe

MUTTON & VEGETABLE PULAOS.NO. ITEMS QTY REMARKS

ITEMS - A1 MUTTON 3 KG2 WATER 5 Liter3 RICE (SOAKED) 4 KG4 FRSH GINGER & GARLIC PASTE (with 100 ml wa 500 ml5 CHOPPED ONIONS 700 GRM

ITEMS - B6 FRESH GINGER & GARLIC PASTE 200 GRM7 YOGURT 100 GRM8 KITCHEN SALT 170 GRM9 WHITE CUMIN 20 GRM10 GREEN CHILLIES WHOLE 10 PCS11 CLOVES 20 NOS12 CINNAMON STICKS 7 NOS13 GREEN CARDAMOM 10 NOS14 LARGE CARDAMOM 8 NOS15 MACE (SMALL) 3 PCS16 BLACK PEPPER CORN 10 GRM

VEGETABLES HALF BOILED17 FRESH GREEN PEAS 1 KG18 CARROTS 2 KG DICED19 POTATOES 2 KG DICED

METHOD:

* Soak rice for half an hour.* Heat oil, add onions and cook till light brown. Add 'B' items and

cook for 2 minutes.* Add mutton, stir for 5-6 minutes under medium heat.* Add water, cook till mutton is tender.* Add rice and vegetables and cook till rice are 90% done.* On a very low heat and the lid on, cook for about 20-25 minutes

till rice are completely done.

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Salt 'n PepperRecipe

MUTTON & QABLI CHANA PULAOS.NO. ITEMS QTY REMARKS

ITEMS - A1 COOKING OIL 500 GRM2 CHOPPED ONIONS 700 GRM3 FRESH GINGER & GARLIC PASTE 200 GRM4 FRSH GINGER & GARLIC PASTE (with 100 ml 165 GRM5 WHITE CUMIN 20 GRM6 CLOVES 20 NOS7 CINNAMON STICKS 07 NOS8 GREEN CARDAMOM WHOLE 10 NOS9 LARGE CARDAMOM WHOLE 08 NOS

10 JAWATRI (MACE) WHOLE 03 NOS11 BLACK PEPPER CORN 10 GRM

ITEMS - B11 MUTTON 3 KG12 FRESH GREEN CHILLIES 10 NOS13 CHICK PEAS (HALF BOILED)

ITEMS - C14 WATER 5 Liter15 YOGURT 100 GRM

ITEMS - D16 RICE SOAKED 4 KG

METHOD:

* Heat oil add onions and cook till light brown. Add remaining 'items, cook for 2 minutes.

* Add 'B' items, cook for another 2 or 3 minutes, keep stirring.Add 'C' items and cook.

* When meat is tender, add soaked rice. Cook till rice are done. It is important that as a last step, cook rice under lowheat for 20 minutes with lid of the cooking pot tightly closed.

1 1/2 KG

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Salt 'n PepperRecipe

PURI PARATHAS.NO. ITEMS QTY REMARKS

1 MAIDA (WHITE FLOUR) 5 KG2 COOKING OIL 250 ml3 WATER 2 : 3 Liter4 FRSH GINGER & GARLIC PASTE (with 100 ml wa 70 GRM

METHOD:

* Knead all ingredients together to make a dough. Let it stay foatleast 1 hour.

* Take out required amount of dough, make paratha and shallofry it.

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Salt 'n PepperRecipe

ROGHANI NANS.NO. ITEMS QTY REMARKS

1 MAIDA (WHITE FLOUR) 8 KG2 YEAST 20 GRM3 SUGAR 70 GRM4 FRSH GINGER & GARLIC PASTE (with 100 ml water 1 Liter5 COOKING OIL 400 ML6 EGGS 12 NOS7 WATER 3 LTR8 DRY MILK 50 GRM9 KITCHEN SALT 160 GRM

METHOD:

* Combine yeast, sugar, salt, dry milk in warm water and milk. Tadd the other items. Knead to make dough. Let it stay for 1 hour.

* Take out required amount of dough. Make nan and bake in tradional tandoor.

* Brush ghee before serving.

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Salt 'n PepperRecipe

GARLIC NANS.NO. ITEMS QTY REMARKS

ITEMS - A1 MAIDA (WHITE FLOUR) 8 KG2 YEAST 20 GRM3 SUGAR 70 GRM4 FRSH GINGER & GARLIC PASTE (with 100 ml water 1 Liter5 COOKING OIL 400 ML6 EGGS 12 NOS7 WATER 3 LTR8 DRY MILK 50 GRM9 KITCHEN SALT 160 GRM

ITEMS - B10 GARLIC CHOPPED 1/2 T.SPOON

METHOD:

* Combine yeast, sugar, salt, dry milk in warm water and milk. Tadd the other items. Knead to make dough. Let it stay for 1 hour.

* Take out 100 GRM dough, make nan, put chopped garlic over it and bake in the tradional tandoor.

* Brush ghee before serving.

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Salt 'n PepperRecipe

KALONJI NAN (Onion Seeds)S.NO. ITEMS QTY REMARKS

ITEMS - A1 MAIDA (WHITE FLOUR) 8 KG2 YEAST 20 GRM3 SUGAR 70 GRM4 FRSH GINGER & GARLIC PASTE (with 100 ml wat 1 Liter5 COOKING OIL 400 ML6 EGGS 12 NOS7 WATER 3 LTR8 DRY MILK 50 GRM9 KITCHEN SALT 160 GRM

ITEMS - B10 KALONJI (Onion Seeds) 1/4 T.SPOON

METHOD:

* Combine yeast, sugar, salt, dry milk in warm water and milk. Tadd the other items. Knead to make dough. Let it stay for 1 hour.

* Take out 100 GRM dough, make nan, put kalongi over it and bake in the tradional tandoor.

* Brush ghee before serving.

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Salt 'n PepperRecipe

CHICKEN QEEMA NAN (Chicken Mince)S.NO. ITEMS QTY REMARKS

ITEMS - A1 MAIDA (WHITE FLOUR) 8 KG2 YEAST 20 GRM3 SUGAR 70 GRM4 FRSH GINGER & GARLIC PASTE (with 100 ml water) 1 Liter5 COOKING OIL 400 ML6 EGGS 12 NOS7 WATER 3 LTR8 DRY MILK 50 GRM9 KITCHEN SALT 160 GRM

ITEMS - B10 CHICKEN QEEMA (MIINCE) 2 KG11 RED CHILLI POWDER 20 GRM12 WHITE CUMIN POWDER 5 GRM13 KITCHEN SALT 35 GRM14 GARAM MASSALA 5 GRM SEE RECIPE OF GARAM MASSALA.15 FRESH GINGER CHOPPED 70 GRM16 FRESH GREEN CHILLIES CHOPPED 70 GRM17 FRESH GREEN CORIANDER CHOPPED 90 GRM18 ONIONS CHOPPED 210GRM

METHOD:

* Knead white flour adding all 'A' items. Make dough. Let it stay for 1 h* Make chicken mince mix with the help of all 'B' items.* Take out a piece of 100 -110 GRM dough. Stuff mince mixture

(approx 100 GRM), make nan and bake in the tradional tandoor. Brusghee before serving.

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Salt 'n PepperRecipe

ALOO NAN (With Potato)S.NO. ITEMS QTY REMARKS

ITEMS - A1 MAIDA (WHITE FLOUR) 8 KG2 YEAST 20 GRM3 SUGAR 70 GRM4 FRSH GINGER & GARLIC PASTE (with 100 ml water) 1 Liter5 COOKING OIL 400 ML6 EGGS 12 NOS7 WATER 3 LTR8 DRY MILK 50 GRM9 KITCHEN SALT 160 GRM

ITEMS - B10 BOILED POTATO 2 KG11 ONIONS CHOPPED 300 GRM12 FRESH GREEN CHILLIES 6 PIECES13 RED CHILLI POWDER 15 GRM14 TURMERIC POWDER 5 GRM15 DRY CORIANDER WHOLE 5 GRM16 GREEN ONIONS CHOPPED 30 GRM17 WHITE CUMIN 10 GRM18 KITCHEN SALT 10 GRM

METHOD:

* Knead white flour adding all 'A' items. Make dough. Let it stay for 1 h* Make potato mix with the help of all 'B' items.* Take out a piece of 100 -110 GRM dough. Stuff potato mixture

(approx 100 GRM), make nan and bake in the traditional tandoor. Brughee before serving.

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Salt 'n PepperRecipe

ACHARI PARATHA S.NO. ITEMS QTY REMARKS

ITEMS - A1 WHOLE WHEAT FLOUR 2 KG2 COOKING OIL 100 GRM3 KITCHEN SALT 25 GRM4 FRSH GINGER & GARLIC PASTE (with 100 ml wa 1 Liter

ITEMS - B5 ACHAR PASTE (MIX PICKLE PASTE) 1 T.SPOON

METHOD:

* Make a dough by mixing all 'A' items. Let it stay for atleast1 hour.

* Take out a 100 GRM portion, add achar paste, make parathaand cook over a tawa (griddle) using oil.

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Salt 'n PepperRecipe

DHANYA PARATHA (With Coriander)S.NO. ITEMS QTY REMARKS

ITEMS - A1 WHOLE WHEAT FLOUR 2 KG2 COOKING OIL 100 GRM3 KITCHEN SALT 25 GRM4 FRSH GINGER & GARLIC PASTE (with 100 ml w 1 Liter

ITEMS - B5 GREEN CORIANDER CHOPPED 1 T.SPOON6 GREEN CHILLIES CHOPPED 1/2 T.SPOON7 DRY CORIANDER 1/4 T.SPOON

METHOD:

* Make a dough by mixing all 'A' items. Let it stay for atleast1 hour.

* Take out a 100 GRM portion, add 'B' ITEMS, make parathaand cook over a tawa (griddle) using oil.

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Salt 'n PepperRecipe

MAKAI ROTI (Maize Flour)S.NO. ITEMS QTY REMARKS

1 MAKAI ATTA (MAIZE FLOUR) 3 KG2 KITCHEN SALT 30 GRM3 WATER 2 Liter

FRSH GINGER & GARLIC PASTE (with 100 ml water)

METHOD:

* Knead all ingrediants. Let it stay for an hour. Make required sizroti and cook it over tawa (griddle) using oil.

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PLUM CHATNIS.NO. ITEMS QTY REMARKS

1 DRY PLUM 5 KG2 SUGAR 6 KG3 WATER 5 Liter4 FRSH GINGER & GARLIC PASTE (with 100 ml 1 T.SPOON5 RED CHILLI POWDER 1/2 T.SPOON6 KITCHEN SALT 2 T.SPOON7 TATRI POWDER (CITRIC ACID) 2 T.SPOON

METHOD:

* Soak plum for three hours.* Make sugar syrup. Add soaked plum and other ingrediant

and cook for half an hour under low heat.

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MINT CHATNIS.NO. ITEMS QTY REMARKS

1 FRESH MINT LEAVES 250 GRM2 FRESH GREEN CORIANDERS 100 GRM3 FRESH GREEN CHILLIES 30 GRM4 FRSH GINGER & GARLIC PASTE (with 100 ml wat 10 GRM5 SUGER 20 GRM6 KITCHEN SALT 12 GRM

METHOD:

* Grind all above items to make mint chatni.

MINT AND YOGURT CHATNIS.NO. ITEMS QTY REMARKS

1 YOGURT 1 KG2 MINT CHATNI 200 GRM3 KITCHEN SALT 1 T.SPOON

METHOD:

* Mix all together to make mint and yogurt chatni.

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AMBLI CHATNI (Tarmarind)S.NO. ITEMS QTY REMARKS

ITEMS - A1 AMBLI (TARMARIND) 500 GRM2 WATER 1250 ml

ITEMS - B3 FRSH GINGER & GARLIC PASTE (with 100 ml wate 200 GRM (*RECIPE NO. J-2)4 SUGAR 50 GRM5 RED CHILLI POWDER 2 T.SPOONS6 KITCHEN SALT 3 T.SPOONS

METHOD:

* Soak ambli for about 1/2 hour. Mash the grains of ambli (in soakcondition) and remove all the seeds. Stain this mixture to get required sour water.

* In sour water, add all 'B' items & mix to make ambli chatni.

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APRICOT CHATNIS.NO. ITEMS QTY REMARKS

ITEMS - A1 DRY APRICOT SOAKED 1 KG

ITEMS - B2 SUGAR 1 KG3 FRSH GINGER & GARLIC PASTE (with 100 ml water) 4 Liter

ITEMS - C4 RED CHILLI POWDER 2 GRM5 KITCHEN SALT 5 GRM6 BLACK PEPPER CRUSHED 2 GRM7 FOUR SEEDS (MELON SEEDS - PEELED) 10 GRM8 ROOH AFZA SYRUP 2 TAB. SPOONS9 WATER 4 Liter

METHOD:

* Soaked apricot for 2 hours.* Make sugar syrup with the help of 'B' items.* Add soaked apricot and other 'C' items and cook for 1 hour under

medium heat till apricot is tender.* Apricot chatni can also be served in the grinded form.

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CUMIN RAITAS.NO. ITEMS QTY REMARKS

1 YOGURT 1 KG2 WHITE CUMIN 15 GRM3 TABLE SALT 10 GRM

FRSH GINGER & GARLIC PASTE (with 100 ml water)

METHOD:

* Mix well & use.

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VEGETABLE RAITAS.NO. ITEMS QTY REMARKS

1 LAUKI 250 GRM GRATED2 BOILED POTATOES 200 GRM SHREDED OR DICED3 CREAM 100 ml4 FRSH GINGER & GARLIC PASTE (with 100 ml 2 T.SPOONS5 YOGURT 1 KG6 WHITE CUMIN 1 T.SPOON7 SUGAR 3 T.SPOONS8 FRESH TOMATOES 100 GRM CHOPPED9 FRESH MINT 20 GRM CHOPPED

METHOD:

* In yogurt, mix everything.

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DALL HALWA (Gram)S.NO. ITEMS QTY REMARKS

ITEMS - A1 DALL CHANA (BENGAL GRAM) 2 KG2 DAL MASH 1 KG3 WATER 15 ml

FRSH GINGER & GARLIC PASTE (with 100 ml water)4 COOKING OIL 1.5 Liter5 DESI GHEE (BUTTER OIL) 250 GRM

ITEMS - C6 COOKING OIL 2 Liter FOR FRY ONLY7 PISTACHIO 250 GRM8 ALMONDS 250 GRM9 FOUR SEED (MELON SEEDS - PEELED) 150 GRM

10 GOND PHABRY (EATABLE GUM) 300 GRM11 ICING SUGAR 6 PKT

ITEMS - D12 KHOYA (MAWA) 4 KG

METHOD:

* Boil 'A' items remove extra water and grind them finely.* In a karahi, put 'B' items, add grinded dalls and cook on low

medium heat.* In a separate pan, fry all 'C' items and add into the cooked dal

Also add 'D' item. Mix well and server hot.

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DATE HALWAS.NO. ITEMS QTY REMARKS

(A)1 DATES 2 KG2 WATER 5 LTR

(B)1 FRSH GINGER & GARLIC PASTE (with 100 ml water) 1 KG

(C)1 SUGAR 0.5 KG2 WATER 200 ML

(D)1 DESI GHEE (BUTTER OIL) 350 GRM2 KHOYA (MAWA) 1 KG 3 JALAIBI COLOUR 1/4 TS4 PISTACHIO 150 GRM5 ALMOND 150 GRM

METHOD:

* Boil Dates and remove the seeds. Then add milk, grind well till it beca hard paste.

* Make sugar syrup with 'C' items.

* In sugar syrup add date paste and desi ghee, cook for almost 15 minuat low medium fire.

* Mix well. Add Khoaya & colour, again mix well. Garnish with pistachio and almond.

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MANGO DALL HALWAS.NO. ITEMS QTY REMARKS

ITEMS - A1 DALL MASH 1.5 KG SOAKED FOR ATLEAST 8 HOURS.2 MILK 2 Liter3 COOKING OIL 3 Liter

FRSH GINGER & GARLIC PASTE (with 100 ml water)4 SUGAR 1.5 KG5 MANGO 10 KG6 KHOYA (MAWA) 2.5 KG

ITEMS - C7 YELLLOW COLOUR 1 T.SPOON

METHOD:

* Get mangoes pulp.* Grind soaked dall in milk to make thin paste.* In a karahi, heat oil and add paste. Under low fire, cook for

atleast 1 hour with continuous stirring.* Add 'B' items (including mango pulp) and cook for almost

mixture.* Remove extra oil from halwa, add yellow colour. Mix and serve

hot.

1 1/2 hours or till it becomes thick and oil separates from the

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SUJI HALWAS.NO. ITEMS QTY REMARKS

ITEMS - A1 DESI GHEE (BUTTER OIL) 0.5 KG2 SUJI (SEMOLINA) 0.5 KG3 BAISAN (GRAM FLOUR) 75 GRM

FRSH GINGER & GARLIC PASTE (with 100 ml water)1 SUGAR 1 KG2 WATER 2 Liters

ITEMS - C1 GREEN CARDAMOM POWDER 1/4 T.SPOON

METHOD:

* Heat oil, add suji.After 5 minutes, add baisan. Cookunder low medium heat with stirring till it turns lightbrown and a particular smell of cooked suji and baisanstarts coming. Add 'B' items and cook till desired textuis achieved. Add 'C' items before removing from the h

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ANDA HALWA (Egg Halwa)S.NO. ITEMS QTY

ITEMS - A1 PATEES SAMNAK 50 GRM2 MAIDA (WHITE FLOUR) 75 GRM3 WATER 200 GRM

FRSH GINGER & GARLIC PASTE (with 100 ml water)4 MILK 5 KG

ITEM - C5 TATRY (CITRIC ACID) 7.5 GRM

ITEMS - D6 SUGAR 650 GRM7 EGGS 10 NOS8 GHEE (BANASPATI GHEE) 75 GRM9 SAFFRON 1 GRM

10 YELLOW COLOUR 1 GRM

METHOD:

* In a bowl, mix all 'A' items and then add milk ('B' item).* In a karahi, put this mixture and bring it to boil.* At boiling stag, add tatry('C' item). The milk will start de-compos

Complete the de-composing process and add all 'D' items and cofor about 20 minutes.

* Garnish with pistachio and almonds. Serve hot.

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ANDA HALWA (Egg Halwa)REMARKS

ANGORI

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FIRNI (Rice Pudding)S.NO. ITEMS QTY REMARKS

ITEMS - A1 MILK 10 KG2 SUGAR 1800 GRM

ITEMS - B3 FRSH GINGER & GARLIC PASTE (with 100 2 Liter4 RICE FLOUR 550 GRM FINE GRINDING

ITEMS - C5 GREEN CARDAMOM POWDER 1 T.SPOON6 KEWRA ESSENCE 2 DROPS

METHOD:

* Boil milk, add sugar.* In a seperate bowl, mix rice flour in water and add into

boiling milk. Cook till it is slightly thick.* Add 'C' items. Serve cold.

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GUR RICE (JAGGERY RICE)S.NO. ITEMS QTY REMARKS

ITEMS - A1 RICE 1 KG SOAKED

ITEMS - B2 GUR 1.250 KG3 FRSH GINGER & GARLIC PASTE (with 100 ml water) 1500 ml

ITEMS - C4 COOKING OIL 20 ml5 GREEN CARDAMOM 5 NOS6 ANISE SEED POWDER 5 GRM

ITEMS - D (GARNISH)7 COCONUT + RAISON 50 / 50 GRM

METHOD:

* In boiling water, add soaked rice and boil till rice are 80% done.Remove from the heat and drain out the water.

* Make sugar syrup with gur ('B' items).* In a serparate pan, heat the oil, add cardamom and anise seed pow

Now add sugar syrup and semi boiled rice. On a very low heat, with tightly closed, cook for almost 20 minutes. Garnish with dry fruit ('D' items) and serve hot with fresh cream.

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ZARDA MATANJAN (Sweet Rice)S.NO. ITEMS QTY REMARKS

ITEMS - A1 RICE 1 KG SOAKED

ITEMS - B2 SUGAR 1.250 KG3 FRSH GINGER & GARLIC PASTE (with 100 ml wate 3 Liter

ITEMS - C4 COOKING OIL 20 GRM5 GREEN CARDAMOM 5 NOS6 BUTTER OIL 20 GRM

ITEMS - D7 CHICKEN / MUTTON 250 GRM BONELESS, FRIED8 ALMOND / PISTA / RAISON 50 / 50 / 5 GRM

METHOD:

* In boiling water, add soaked rice and boil till rice are 80% done.Remove from the heat and drain out the water.

* Make sugar syrup with 'B' items.* In a serparate pan, heat oil, add cardamom and cook for 2 minutes

Now add sugar syrup and semi boiled rice and on a very low heat,with lid tightly closed, cook for almost 20 minutes.Remove the lid,add butter oil and further cook for 2 - 3 minutes.

* Garnish with fried boneless meat and dry fruit and serve hot.

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GAJRAILA (Carrots & Rice Pudding)S.NO. ITEMS QTY REMARKS

ITEMS - A1 MILK 5 Liter2 RICE 200 GRM SOAKED.3 CARROT - GRATED 600 GRM

FRSH GINGER & GARLIC PASTE (with 100 ml water)4 SUGAR 500 GRM5 GREEN CARDAMOM POWDER 5 GRM

METHOD:

* Boil milk, add rice & carrots in it. Now cook it for 20 minuteon low flame. Then add items 'B' in it. Cook for5 - 6 minutes. Serve it cold.

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GAJAR HALWA (Carrots)S.NO. ITEMS QTY REMARKS

ITEMS - A1 CARROTS 10 KG GRATED2 MILK 4 Liter3 SUGAR

FRSH GINGER & GARLIC PASTE (with 100 ml water)4 COOKING OIL 250 ml5 GREEN CARDAMOM POWDER 5 GRM

ITEMS - C6 KHOYA (MAWA) 1 KG

METHOD:

* Cook all 'A' items together till milk is dried.* Add both 'B' items and cook 10 - 15 minutes.* Then add khoya (mawa). Cook for 3 - 5 minutes and mix well.* Garnish with pistachio and almonds. Serve hot.

1 1/2 KG

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SUGAR CANE KHEER (Rice Pudding)S.NO. ITEMS QTY REMARKS

ITEMS - A1 SUGAR CANE JUICE 5 Liter2 JAGGERY (GUR) 1 KG

ITEMS - B3 FRSH GINGER & GARLIC PASTE (with 100 20 Liter4 RICE 500 GRM

ITEMS - C (GARNISH)6 PISTACHIO 200 GRM CHOPPED7 ALMOND 200 GRM CHOPPED8 RAISON 200 GRM9 SILVER PAPER (CHANDI KA WARQ) 12 PAPER

METHOD:

* Cook 'A' items together till its become sweet syrup.* Boil the milk and add rice. Cook till it becomes semi thick.* Now add sweet syrup and cook for another 4 - 5 minute

Add 100 GRM chopped pistachio & almond, along withraison.

* Pour in service pot and let it be cool. Then add the remaining garnish and serve.


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