Aloo dum Panjabi

Ingredient
Potato(medium size) 4-6 nos.
5 chops 50-75 gm
Chopped mushroom 15 gm
Chopped dry nuts 10 gm
Cumin powder ½ tea spoon
Coriander powder ½ tea spoon
Garam masala ½ tea spoon
Red chilly powder ½ tea spoon
For the batler
Basen 175 gm
Flour 25 gm
Egg 1 nos.
Salt to taste

Method
• peel the potato and make hollow(like a barrel) inside with the help of peeler or scoper and blanch,
• mean while boil the hollow potato and reserve,
• make 5 chop readymix with powder masala, chopped nuts and mushroom,
• fill the mixture inside the boiled hollow potato and deep into the batler and deep fry until the golden brown and cooked well.
• Place the fried potato in serving dish and pour a makhani gravy.

Veg. Kofta

Ingredient
Mixed veg 150 gm
Potato 150 gm
5 chops 75 gm
Chopped mushroom 75 gm
Spices
Cumin powder 5 gm
Coriander powder 5 gm
Garam masala 5 gm
Chilly powder 2.5gm
Salt to taste

Method
• Cut the veg. into julienne, blanch and chopped fine,
• Boil the potato and mash it,
• Mix all the entire ingredients in a bowl and make ball(kofta) barrel shape.
• Deep fry it and keep a side,
Note:- Mixed with required gravy eg.
1. curry gravy+kofta=veg. kofta curry
2. makhani gravy+kofta=veg. kofta makhani
3. white gravy+kofta=veg. kofta malai
4. masala gravy+kofta=veg. kofta masala
5. pasanda gravy+kofta=veg. kofta pasanda etc.

Fish Amritsan

Ingredient
Darne of fish 400-600 gm
Basen 100 gm
Ajwain seed 5 gm
Lemon juice 15 ml
Garlic and ginger paste 15 gm
Salt 5 gm
Egg whole 1 nos.
Oil for deep frying 500-700 ml
Orange red color few drops
Lemon wedge 1 nos.
Slide garnish as required

Method
• Marinade the fish firstly with garlic and ginger paste, lemon juice and salt,
• Coat fish with basen batler,
• Deep fry until cooked well.

Suzi ko Haluwa

Ingredient
Suzi 50 gm
Water 250 ml
Sugar 50 gm
Khada masala 5 gm
Ghee 75 gm
Dry nuts 25 gm

Method
• Boil the water adding with khada masala and sugar for few minute then drain khada masala,
• Take a heavy button pan add ghee and suzi, stir until suzi change into golden brown color,
• Add sugar water simmer until thick,
• Place on serving dish and garnish with 25 gm dry nuts.

Hira Moti Korma

(Hira=paneer,moti=mushroom+white gravy)
Ingredient
Paneer 150 gm
Mushroom 100 gm
White gravy as per required
Chopped coriander leaves 10 gm
Rogan mirch 5 gm
Cream 10 ml

Method
• Cut paneer into ½/ ½ inch dice then deep fry, put on salting water.
• Cut mushroom on dice shape,
• Prepare white gracy,
• Add mushroom and paneer on serving dish and puor white gravy on it,garnish it with cream, coriander leaves and rogan.

Aloo Paratha

Ingredients
Atta 500 gm
Water 60% of atta
Salt 5 gm
Oil 10 ml
Stuffing
5 chops 100 gm
Aloo 400 gm
Salt to taste

Spices
Garam masala 5 gm
Coriander powder 5 gm
Cumin powder 5 gm

Method
• Divide the dough into 6 equals balls,
• Stuff with potato mixture,
• Roll with the help of roller pin, make flat bread,
• Shallow fry on Tawa(pan)

Aloo Palak

Ingredient
Palak 500 gm
Aloo 200 gm
Ghee 15 ml
Khada masala 5 gm
Cumin seed 2 gm
Red whole chilly 2 nos.
Salt as per taste
Kashoori methi 2.5 gm

Method
• Wash palak very well.
• Blanch it and make paste in mixture grinder.
• Boil the potatoes and cut into big dice, deep fry once.
• Take pan add ghee, ad khada masala add cumin seed and red whole chilly stir it until golden brown.
• Add palak paste stir few sec and add potato and stir few sec.
• Adjust seasoning and kashoori methi. Puur on serving dish and garnish with fresh cream.

Note:- We can make palak paneer as same method.

Dal Makhani

Ingredient
Three mixed dal(Rajma, black seed or spit, chana spit.
Makhani Gravy as per required

Method
• Cook Dal well.
• Prepare makhani gravy.
• Take pan add 15ml of ghee and add gravy then dal.
• Pour on serving dish and garnish with coriander leaves and cream

Murgh Shahi Korma
Saute’d the boneless chicken cooked well and add white gravy. Garnish with cream.

Paneer Pasand

Ingredient
Paneer 150 gm
Stuffing
Chopped Onion
Chopped Ginger
Chopped green chilli
Coriander leaves 100 gm of all chopped items known as 5 chops.

Chopped mushroom 50 gm
Spices
Coriander powder 5 gm
Cumin powder 5 gm
Rogani mirch 2.5 gm
Garam masala 5 gm
Salt to taste
Coating

Plain flour 100gm
Water 90 ml
Salt to taste
Garnish
Chopped fresh coriander leaves and cream.

Method
• Cut paneer in thin slice
• Mixed 5 chops, mushroom and spices then stuff on slice of paneer.
• Coat the stuffed paneer with the butler then deep fry until slightly golden color. After cooked remove from the heat.
• Prepare Pasand Gravy.
• Put the cooked paneer on serving dish, add gravy on it and garnish with cream and coriander leaves.

Chicken Curry

Ingredient

Chicken boneless 400-600 gm
Yello gravy as per required
Cream and coriander leaves for garnish.



Method
• Cut the chicken in ½ /½ inch cubes.
• Saute’d and cook well.
• Add the prepared yellow gravy, adjust seasoning, garnish with fresh cream and chopped coriander leaves.

Some Indian Food

Rice
Rice 500 gm
Water 750 ml(150% of rice
if the rice is soaked 30
min in water)
Salt as per taste
Oil 10-20 ml

Pulaoo
Rice 500gm
Ghee 125 gm(20-25% of
rice)
Water 625 ml(125% of rice)
Mutton/Chicken/Veg. 250 gm

Biryani
Rice 500 gm
Water 500 ml(100% of rice)
Ghee or oil 125 ml(25% of rice)
Mutton/Chicken/Veg. 250 gm(curry gravy
extra).

Naan
Flour 500 gm
Baking powder 150 gm
Salt and sugar 8-10 gm
Milk/curd 250 ml
Egg 1 no. healthy egg
Oil 20-25 ml

Tandoori Roti
Atta 500 gm
Water 60% of atta
Salt 8-10 gm
Oil 5 ml

Kheer
Rice/Sabudana/Sewai 50-75 gm
Ghee 50-75 gm
Milk 500 ml
Sugar 50-75 gm
Dry nuts 20 gm

Haluwa
Suzi/Atta/Mung 50 gm
Water 250 ml
Sugar 50 gm
Ghee 75 gm
Dry nuts 20 gm for garnish

Veg. Haluwa
Gajar/Lauki/Kaddu 300 gm
Milk 500 ml
Ghee 75 ml
Sugar 75 ml
Khoya 50 gm
Dry nuts 20 gm for garnish

Other types of gravy

1. Pasand Gravy (Pink Color)
2. Masala Gravy (light yellow and light red color)

1. Pasand Gravy
Two parts of white gravy and one part of red gravy mixed together.

2. Masala Gravy
Two part of yellow gravy and 1 part of red gravy mixed together.

4.White/Mughai/Shahi Gravy

Ingredients
Cashew Nuts 75-100 gm
Choped Onion 75-100 gm
Ghee/Butter 100-125 ml
Milk 400-500 ml
Khada Masala 3-5 gm
Garlic & Ginger paste 10-15 gm
Cardamom powder 2 gm
White pepper 2 gm
Cream 25-40 gm(at serve time)


Method
• Heat the pan, add the ghee/butter ass the khada masala, stir until gives flavoring.
• Add the garlic & ginger paste stir 2 sec, but not too much stir.
• Add cashew nut paste, stir until it will be boil, but don’t boil too much and not too much cooked also.
• When the gravy is cooked we can see it light white, smooth and creamy.
• Don’t adjust seasoning and cream before serving.
• Use as per the required or store as per storing rules.

Culinary Uses
• All types of korma/malai kofta, eg. murgh/ghost/prawn/vegetables machhhi/shahi/veg. malai kofta/aloo dum kashimiri.
• All types of shahi badami.
• All types of nizami/haidarabadi etc.

3.Red/Makhani/Panjabi Gravy

Ingredients
Cashew nut 50 gm
Onion(light deep fried) 50 gm
Curd 150 gm
Tomato 300-500 gm
If Tomato Puree 200 gm
Butter or Ghee 100-150 ml
Khada masala 3-5 gm
Garlic & Ginger paste 15-20 gm
Kasmiri Mirch 1 tea spoon
Cumin powder ½ spoon
Garam Masala ½ spoon
White pepper ½ spoon
Kastori methi ½ spoon
Cream 50-75 ml(at service time)

Mise-en-place
Finely slice the onion, deep fry until golden brown
Then soak in the curd with the cashed nut nut and
make the tomato puree, take the pan heat it,
prepare khada masala, dilute the spices with garlic & ginger paste.

Methods
• Heat the pan, add ghee/butter as per the recipe, add khada masala stir few second or until the aromas gives the flavoring.
• Add the dilute spices stir until the fat is appeared on the surface of the gravy.
• Add the tomato puree…..
• Add the brown onion and stir it…
• Add cashew nut paste….
• When the gravy coked, we can see the fat on the surface of the gravy.
• Then use as per required or store as Per storing rules.
• But remember,” don’t adjust the seasoning or cream before the serving.

Culinary Uses
• All types of Makhani Items eg. Murg Makhani(chicken butter masala).
• Murg tikka makhani(chicken tikka butter masala)
• Vegetable makhani(but certain types of veg. only) Paneer makhani.
• Mushroom Makhani, Aaloo Dum Punjabi
• This gravy is best for the masala gravy which is mention below.
• It must be sweet and sour you can add in local taste honey, sugar or khuwa.

2.Yello/Curry Gravy

Ingredients
Sliced Onion 150-200 gm
Cashew Nut(Kaju) 50 gm
Tomato puree 100 gm
Oil 100-125 ml
Curd 150 ml
Extra oil for onion deep fry
Khada Masala 3-5 gm
Garlic & Ginger paste 15-20 gm
Cumin Powder 1 tea spoon
Curry Powder 1 tea spoon
Chilly Powder ½ tea spoon
Garam Masala ½ tea spoon
Kashmiri Powder ½ tea spoon
Turmeric Powder ½ tea spoon
Coriander Powder ½ tea spoon
Salt as per taste but at service time
Preparation time 20 min
Cooking time 15 min

Mise-en-place
Finely slice the onions, tomatoes, dilute the spices
with garlic & ginger paste and prepare the khada masala, heat oil on a pan take a curd.

Methods
• Heat the pan add oil, add khada masala stir until flavoring
• Then add dilute spices, stir until fat appear on the surface of the gravy
• Add the tomato puree, stir until fat appear on the surface of gravy.
• Add the brown onion paste and stir….
• Add the cashew nut paste….
• When the gravy is cooked you can see the gravy light pale yello color: the fat of the gravy appear on the surface of it.
• Then remove from the heat use as per your required or store as per the storing rules

Culinary Uses
• All tyes of curry eg. Chicken/Lamb/Mutton/Fish/Prawn or all types of meat curry.
• All tyes of vegetable curry.
• All types of kofta curry eg. Veg. kofta/Nargeshi kofta ets.
• When this gravy mixed with the makhani it will be change into masala gravy.
• From masala gravy many more dishes are prepared as above style.

1. Fresh Gravy

Ingredients
Onion 150/200 gm
Tomato 75/100 gm
Garlic and Ginger paste 15 gm
Oil 100-125 ml
Cumin Powder 15 gms
Kasmiri Mirch ½ tea spoon
Coriander Powder ½ tea spoon
Garam Masala ½ tea spoon
Chilly Powder ½ tea spoon
Khada Masala 3/5 gm

Mise-en-place

Finely chop the onions, tomatoes, dilute all the spices with the garlic & ginger paste and prepare khada masala(Lwang,Sukumel, Tej Patta, Alainchi, Dalchini).

Methods

• Take the heavy thick bottom pan then add oil.
• Heat the oil then add khada masala, stir until it gives the flavor or 2 sec.
• Add finely chopped onion stir it until the golden brown.
• Add the dilute spices; stir until the fat appears on surface of the gravy.
• Add the chopped tomato; stir until the tomatoes are completely cooked. If necessary can be add water too.
• When the gravy is cooked; we can see the gravy in dark color, fat is appears on the surface of the gravy.
• Then remove from the heat, use as per required or store as per storing method.

Culinary Uses of this Gravy

• From this gravy we can make the all types of dry vegetable curry known as “Bhajee” and Gravied curry known as “Lababdar”.
• All types of meat lababdar eg. Chicken/Mutton/Fish/Prawn etc
• All types of kimma mutter lababdar eg. Murgh/ghost etc

Curry Section

1. Gravy
A. Types of Gravy
# Fresh Gravy
# Yellow/Curry Gravy
# Red/Makhani/Panjabi Gravy
# White/Mughai/Shahi Gravy

Indian cuisine

1. Curry Section
2. Tanduri/Kabab/Naan Roti
3. Rice/Pulaoo/Biryani
4. Sweet
5. Aachar, Salad, Chatney

Per Day Menu Formation

1. Rice : 1
2. Roti/Naan
3. Curry : 2
4. Dal : 1
5. Sweet
6. Achar, Salad