MENU 1

Handi Gosht
Tinda Masala
Chapati
Kheer

HANDI GOSHT
Ingredients
Quantity
Lamb

1.2 kg

Chopped Onions
Chopped Tomatoes
Ghee
400 gm
Green cardamom
Black cardamom
Bay Leaves
G & G Paste
100 g
Coriander Powder
Red chilly Powder
Turmeric Powder
Cumin Powder
Cinnamon
Black Pepper

1kg
1kg

8 no.
4 no.
3no.

25 g
20 g
10g
10 g
2 no.
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 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 ginger garlic paste, until the moisture has evaporated. Add
Coriander powder, red chili powder and turmeric powder & stir.

Add cumin powder & correct seasoning.

Garnish with chopped coriander leaves.

TINDA MASALA
Ingredients
Quantity
Tinda (round gourd or apple gourd)
g
Chopped onion
Chopped tomatoes
Oil
Whole red chillies
G & G paste
Red chilly powder
Coriander powder
Turmeric powder
Salt
To Taste
Fennel Seeds
5g
Carom Seeds
Cumin Seeds
10 g
Coriander Seeds
10 g
Green Coriander
Garam masala
Onion Seeds

500
250 g
200 g
150 ml
2 no.
60 g
10 g
30 g
15 g

15 g

1 spring
10 g
5g

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.

CHAPATI
Ingredients
Quantity
Wheat flour
Salt
tsp
Water
100 ml
Oil
2 tbsp

200 g

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.

KHEER
Ingredients
Quantity
Milk
Rice
(Washed & soaked)
Sugar
Dry fruits
Cardamom Powder

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.

1 ltr
50 gm
50 gm
25 gm
1 tsp

MENU 2
Kadhai Chicken
Kadhai Paneer
Tikona Parantha
Gajar Ka Halwa

KADHAI CHICKEN
Ingredients
Quantity
Chicken
800 g
Cumin seeds
20 g
Coriander
30 g
Dry
10 g
Black
5g
G.G
30 g
Degi
1 tbsp
Chopped Tomatoes
1 kg
Salt
1 tbsp
Turmeric
a pinch
Kasuri Methi
1 tbsp
( Roasted & powdered)

seeds
Red

Chilies
Pepper
Paste
mirch

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 PARANTHA
Ingredients
Quantity
Wheat flour
Salt
1 tsp
Water
50-60 ml
Oil
5 ml

200 g

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 HALWA
Ingredients
Quantity
Gajar (Carrots)
Full
1.5 litre
GreenCardamom
1 tbsp

Cream

1 kg
Milk
Powder

Ghee
tbsp
Khoya
100 g
Dry fruits
( Shredded)
Sugar

25 g
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 3
Butter Chicken
Makhani Chaap
Poori
Shrikhand

BUTTER CHICKEN
Ingredien
ts
Chicken
Garlic Paste

Quantity
800 g
2 cloves

Ginger Paste
Salt
Degi Mirch
Red
Chilly
Powder
Whole Spices
Tomatoes
Green Chilly
Garam Masala
Poopy
Seeds
Paste
Cashew
Nut
Paste
Cream
Tomato Puree

2
1
2
1

tbsp
tbsp
tbsp
tbsp

10 g
500 g
5 no.
2 tbsp
50 ml
75 ml
100 ml
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.

POORI
Ingredients
Quantity
Whole

Wheat

Flour

250 g
Salt
1 tsp
Water
50-70ml
Oil
5 ml + to deep fry

METHOD:
1.
2.
3.
4.
5.
6.

Mix the flour & salt.

Add water .
Knead it well till it becomes semi hard dough.
Add oil.
Make small balls and roll out into small circles with thin medium thickness.
Deep fry.

SHRIKHAND
Ingredients
Quantity
Hung Curd
Powdered Sugar
Saffron
strands
Elaichi Powder

500 gm
50 gm
2

Rose water
Chopped Dry Nuts
garnish

1 tbsp
to

tbsp

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 4
Murgh Lababdar
Baingan Bharta
Laccha Prantha
Mohanthal

Murg Lababdar
Ingredients
Quantity
Chicken
800 g
Oil/
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
03 g
Carom
05 g
Cashew Nut Paste
75 ml

Ghee

pd.
seed

pd.

Cream
100 ml
Fenugreek pd.
A pinch
Coriander pd
20 g

METHOD:

Heat oil & add carom seeds .

Add tomatoes and cook till oil separates.

Add chopped onions and Cook it till golden brown.

Add ginger garlic paste and cook it for a while. Then add powdered
masalas.
Add chicken & cook for 10 min.
Add cashew nut paste.
Correct seasoning & consistency.
Finish it with cream & fenugreek pd.

Baingan Bharta
Ingredients
Quantity
Egg Plant (Large)
Chopped onion
Chopped tomatoes
Peas
Oil
Bay leaves
Cumin seed
G & G paste
Red chilly powder
Coriander powder
Turmeric
05 g

01 k g
250 g
200 g
100 g
150 ml
2 no.
10 g
60 g
10 g
15 g
powder

Salt
Green Coriander
Garam masala

20 g
1 spring
10 g

METHOD:

Apply oil on eggplant skin & spit roast.

Add tomatoes and cook till oil separates.

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 mashed eggplants & cook it for a while.
Add peas followed by garam masala.
Correct seasoning & consistency. Garnish with Coriander leaves.

LACCHA PARANTHA
Ingredients
Quantity
Wheat flour
gm
Salt
tsp
Water
100 ml
Oil
1 tbsp

250

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.

MOHANTHAL
40 PCS (75 GMS EACH)

INGREDIENTS

QUANTITY

BESAN (KARKARA/GRANULAR)
SUGAR
GHEE
MILK
PISTA
CARDAMOM POWDER
CHAROLI
MAGAJTARI

1 KG
1 KG
800GM
70ML
50GM
5GM
30GMS
30GMS

METHOD
1. 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.