INDIAN CUISINE

BREAKFAST
1. Puri Bhaji
Ingredients
For Puri
1. Wheat Flour
2. Refine Flour
3. Water
4. Oil
Knead well make a dough.
5. Dice Cut Potato (boiled)
6. Green Peas
7. Fresh Gravy
8. Seasoning
9. Oil
10.Coriander Leaf

Quantity
-

200 g
50 g
to knead
to deep fry

100 g
25 g
100 ml
to taste
5 ml
to garnish

Method for Puri Bhaji

Take the puri dough then divide in small balls then roll in roti shape and deep fry
until well done.
Take a pan add oil and potato then stir fry few second then add all remaining
ingredients and season then cook 6 to 8 minute.
Serve in curry bowl with puri and garnish with coriander leaf .
For Fresh Gravy
Ingredients
1. Fine Chop Onion
2. Fine Chop Tomato
3. Whole Garam Masala
4. Bay Leaf
5. G.G. Paste
6. Oil
7. Cumin Seed
8. Turmeric Powder
9. Chilly Powder

Quantity
500 g
200 g
15 g
2 leaf
25 g
100 ml
10 g
1 tsp
1 tsp

10.Cumin Powder
11.Coriander Powder

1 tsp
1 tsp

Method for Fresh Gravy

1. Heat the thick pot add oil fry cumin seed, bay leaf and whole garam masala.
2. Add chop onion stir fry until light brown color then add G.G. paste and stir fry few
minute.
3. Add chop tomato and all remaining ingredients then stir cook 15 to 20 minute.
2. Aloo Paratha
Ingredients
1. Atta Dough (as puri)
2. Grated Potato (boiled)
3. Fine Chop Onion
4. G.G. Paste
5. Chop Green Chilly
6. Chop Coriander Leaf
7. Roasted Cumin Powder
8. Salt
9. Chat Masala
10.Butter

Quantity
100 g
50 g
10 g
5g
5g
5g
1/2 tsp
to taste
1/2 tsp
for basting

Method for Aloo Paratha

Take a mixing bowl add grated potato, onion, G.G. paste, coriander leaf, roasted
cumin powder, green chilli, salt and chat masala then knead well.
Take atta dough and fill the aloo mixture and seal well then roll like a roti shape.
Cook on tawa with butter until well done.
Serve in half plate with Indian pickle or curd.
3. Cholla Bhatura
Ingredients
For Cholla
1. Kabuli Chana (boiled)
2. Fresh Gravy
3. Oil
4. Fenugrek Seed
5. Chop Tomato
6. Seasoning
7. C.C Powder

Quantity
-

200 g
200 ml
10 ml
5g
5g
to taste
1 tsp

8. Turmeric Powder
9. Coriender Leaf
10.Water

1/2 tsp
to garnish
100 ml

Method for Cholla

Heat the pan add oil fry fenugreek seed.
Add chop tomato and turmeric, c.c powder then stir fry few second.
Add all remaining ingredients and season then cook 8 to 10 minute.
Serve in bowl garnish with coriander leaf.
For Bhatura
Ingredients
1. Refine Flour
2. Wheat Flour
3. Egg
4. Milk
5. Curd
6. Sugar
7. Salt
8. Baking Powder

Quantity
200 g
50 g
1 no
50 ml
50 ml
1 tbsp
1 tsp
1 tsp

Method for Bhatura

Mix all the ingredients knead well make a dough.
Divide the dough in balls then make like a roti shape then deep fry until golden
brown color.
Serve in full plate with cholla.
4. Dosa with Samber & Coconut Chutney
Ingredients
For Dosa
1. Rice (Soaked)
2. White Dal (Soaked)
3. Oil

Quantity
-

200 g
100 g
15 ml

Method for Dosa

Blend the rice and dal separately them mix together and whisk few minute.
Heat the wide and thick pan apply little oil then pour the dosa mixture on heated pan
then make thin and wide shape and cook with little oil then roll in pipe shape.
Serve in full plate with samber and coconut chutney

For Samber
Ingredients
1. Macedoiene Cut Carrot
2. Macedoiene Cut Eggplant
3. Macedoiene Cut Cauliflower
4. Macedoiene Cut Bottleguard
5. Macedoiene Cut Pumpkin
6. Macedoiene Cut Drum Stick
7. Red Dal
8. Chop Tomato
9. G.G paste
10.Oil
11.Mustard Seed
12.Curry Leaves
13.Coconut Milk
14.Lemon Juice
15.Dry Red Chilly
16.Turmeric
17.C.C Powder
18.Garam Masala Powder
19.Samber Masala
20.Water
21.Chop Onion

Quantity
20 g
20 g
20 g
20 g
20 g
20 g
50 g
15 g
10 g
15 ml
5g
5 leaves
100 ml
15 ml
2 no.
1 tsp
1 tsp
1 tsp
2 tsp
200 ml
15 g

Method for Sambher

Take a thick pot and heat with oil.
Add mustard seed, curry leaves and dry red chilly.
Add onion fry until light brown color.
Add G.G paste and stir fry again.
Add all spices and chop tomato and add all remaining ingredients and season then
cook in slow heat 30 to 35 minute.
Serve in bowl garnish with coriander leaf.
For Coconut Chutney
Ingredients
1. Fresh Coconut
2. Coconut Cream/ Milk
3. Lemon Juice
4. Green Chilly
5. Oil
6. Mustard Seed
7. Salt

Quantity
200 g
50 g
15 ml
15 g
5g
5g
to taste

Method for Coconut Chutney

Blend the coconut, green chilly, coconut milk, salt, lemon juice and keep a side
Take a pan add oil fry mustard seed then pour on blended coconut then mix well.
Serve in pickle bowl.
5. Idly with Samber & Coconut Chutney
Ingredients
1. Rice
2. White Dal

Quantity
200 g
100 g

Method for Idly

Blend the rice and dal separately then mix together and whisk.
Take a idly mould and pour the idly mixture on the idly mould then steam on steamer
15 to 18 minute.
Serve in full plate with samber & coconut chutney.
For Samber
Ingredients
1. Macedoiene Cut Carrot
2. Macedoiene Cut Eggplant
3. Macedoiene Cut Cauliflower
4. Macedoiene Cut Bottleguard
5. Macedoiene Cut Pumpkin
6. Macedoiene Cut Drum Stick
7. Red Dal
8. Chop Tomato
9. G.G paste
10.Oil
11.Mustard Seed
12.Curry Leaves
13.Coconut Milk
14.Lemon Juice
15.Dry Red Chilly
16.Turmeric
17.C.C Powder
18.Garam Masala Powder
19.Samber Masala
20.Water
21.Chop Onion

Quantity
20 g
20 g
20 g
20 g
20 g
20 g
50 g
15 g
10 g
15 ml
5g
5 leaves
100 ml
15 ml
2 no.
1 tsp
1 tsp
1 tsp
2 tsp
200 ml
15 g

Method for Sambher

Take a thick pot and heat with oil.
Add mustard seed, curry leaves and dry red chilly.
Add onion fry until light brown color.
Add G.G paste and stir fry again.
Add all spices and chop tomato and add all remaining ingredients and season then
cook in slow heat 30 to 35 minute.
Serve in bowl garnish with coriander leaf.
For Coconut Chutney
Ingredients
1. Fresh Coconut
2. Coconut Cream/ Milk
3. Lemon Juice
4. Green Chilly
5. Oil
6. Mustard Seed
7. Salt

Quantity
200 g
50 g
15 ml
15 g
5g
5g
to taste

Method for Coconut Chutney

Blend the coconut, green chilly, coconut milk, salt, lemon juice and keep a side
Take a pan add oil fry mustard seed then pour on blended coconut then mix well.
Serve in pickle bowl.
6. Lachha Paratha
Ingredients
1. Refine Flour
2. Egg
3. Salt
4. Milk + Water (warm)
5. Butter

Quantity
500 g
1 no.
1 tsp
to knead
15 ml

Method for Lachha Paratha

Divide the dough in balls then roll and make the lachha shape and roll again in roti
shape.
Cook on tawa with little butter until well done.
Serve in half plate with Indian pickle or curd.

SNACKS
7. Hara Vara Kabab with Mint Chutney
Ingredients
1. Grated Paneer
2. Grated Potato (boiled)
3. Refine Flour
4. Palak Paste
5. Fine Chop Garlic
6. Fine Chop Ginger
7. Fine Chop Green Chilly
8. Fine Chop Cashewnut
9. Fine Chop Coriander Leaf
10.Chat Masala
11.Garam Masala Powder
12.Roasted Cumin Powder
13.Salt
14.Oil
Accompaniment: -

Quantity
100 g
100 g
50 g
50 g
5g
5g
10 g
10 g
10 g
1 tsp
1/2 tsp
1/2 tsp
to taste
to deep fry

1. Side Salad
2, Mint Chutney

Method for Hara Vara Kabab

Take a mixing bowl add all remaining ingredients then knead well.
Divide the mixture in small balls then make a coin shape and deep fry until well
done.
Serve in half plate with accompaniment.
For Mint Chutney
Ingredients
1. Fresh mint chutney
2. Coriander leaves
3. Green chili
4. Roasted ginger
5. Roasted garlic
6. Plain curd
7. Lemon juice
8. Roasted cumin powder
9. Black salt
10.Chat masala
11.Salt

Quantity
200 gm
50 gm
25 gm
15 gm
15 gm
50 ml
15 ml
1 tsp
tsp
tsp
to taste

 Blend well.
8. Paneer Saslic
Ingredients
1. Dice Cut Paneer
2. Dice Cut Capsicum
3. Dice Cut Onion
4. Dice Cut Tomato (deseeded) 5. Bamboo Sheek (Stick)
For Coating
6. Hang Curd (plain)
7. Lemon Juice
8. Yellow Color
9. Chat Masala
10.Chilly Powder
11.Seasoning
12.Oil
13.G.G. Paste
14.Oregano
15.Garam Masala Powder
16.Roasted Cumin Powder
17.Crushed Peanut
Whisk well & make a coating batter.
Accompaniment: -

Quantity
8 pcs
8 pcs
8 pcs
8 pcs
2 pcs
50 ml
15 ml
2 pinch
1 tsp
1/2 tsp
to taste
15 ml
5g
1/2 tsp
1/2 tsp
1/2 tsp
1/2 tsp

1. Side Salad
2. Mint Chutney

Method for Paneer Saslic

Take a bamboo stick and thread the paneer, onion, capsicum and tomato one by one
then coat in coating batter then grill on tawa with little oil until well done.
Serve in half plate with accompaniment.
For Mint Chutney
Ingredients
1. Fresh mint chutney
2. Coriander leaves
3. Green chili
4. Roasted ginger
5. Roasted garlic
6. Plain curd
7. Lemon juice

Quantity
200 gm
50 gm
25 gm
15 gm
15 gm
50 ml
15 ml

8. Roasted cumin powder

9. Black salt
10.Chat masala
11.Salt
Blend well.

1 tsp
tsp
tsp
to taste

9. Samosa with Imly chutney

Ingredients
For Samosa Dough
1. Refine Flour
2. Oil/Ghee
3. Salt
4. Cumin seed/Aniseed
5. Warm water
Knead well and keep aside.
For Filling
1. Roughly smashed potato (boiled)
2. Chopped onion
3. Chopped garlic
4. Chopped ginger
5. Chopped green chilies
6. Peanuts
7. Turmeric powder
8. C. C. powder
9. Chili powder
10.Kasoori methi
11.Oil
12.Aniseed
13.Chopped green coriander leaf
14.Seasoning

Quantity
-

300 gm
50 ml
1 tsp
1 tsp
for knead

500 gm
15 gm
5 gm
5 gm
10 gm
25 gm
1 tsp
1 tsp
tsp
1 tsp
25 ml
5 gm
10 gm
to taste

Method of filling mixture

Take a pan, add oil, fry aniseed, chopped onion, ginger, garlic, green chilies until
light brown.
Add all remaining ingredients and season, then stir cook 8 to 10 minutes.
Method of Samosa

 Divide the dough in balls then roll and make a cone shape and fill the samosa mixture
and seal well then deep fry until golden brown and well done.
Serve in half plate with side salad and chutney.
For Imly Chutney
Ingredients
1. Imly
2. Tomato ketchup
3. Sugar
4. Water
5. Fenugreek seeds
6. Oil
7. Dilute corn flour
8. Seasoning
9. Chili powder
10.Roasted cumin powder

Quantity
50 ml
50 ml
50 ml
50 ml
tsp
10 ml
as needed
to taste
1 tsp
1 tsp

Take a pan, add oil, fry fenugreek seeds and add all remaining ingredients without
dilute corn flour, then cook 4 to 6 minutes.
At last, add dilute corn flour.
Serve in pickle bowl with samosa.
10. Vegetable Pakoda
Ingredients
1. Chopped carrot
2. Chopped beans
3. Chopped cabbage
4. Chopped onion
5. Chopped g. chili
6. Chopped cauliflower
7. Chopped coriander leaves
8. Egg beaten
9. Beson flour
10.Refine flour
11.Aniseed
12.Ajwain seed
13.Peanuts (crushed)
14.Turmeric powder
15.Cumin powder
16.Chili powder
17.G.G. paste

Quantity
50 gm
50 gm
60 gm
15 gm
10 gm
60 gm
10 gm
No.
50 gm
25 gm
tsp
tsp
25 gm
tsp
tsp
tsp
5 gm

18.Oil
19.Seasoning
Accompaniments: -

for deep fry

to taste

1. Side salad
2. Mint chutney

Method for Vegetable Pakoda

Take a mixing bowl, add all remaining ingredients then knead well.
Divide the mixture in small balls then deep fry. Just half done and remove from oil
and make the balls in coin shape then again deep fry until well done.
Serve in half plate with accompaniment.
For Mint Chutney
Ingredients
1. Fresh mint chutney
2. Coriander leaves
3. Green chili
4. Roasted ginger
5. Roasted garlic
6. Plain curd
7. Lemon juice
8. Roasted cumin powder
9. Black salt
10.Chat masala
11.Salt
Blend well.

Quantity
200 gm
50 gm
25 gm
15 gm
15 gm
50 ml
15 ml
1 tsp
tsp
tsp
to taste

Quantity
200 gm
10 ml
15 gm
tsp
10 gm
15 gm
to taste
30 ml
to garnish
to garnish
3 leaves
15 ml

11. Aloo Chat

Ingredients
1. Boiled potato
2. Imly
3. Chat masala
4. Roasted cumin powder
5. Chopped tomato (de-seeded)
6. Chopped onion
7. Seasoning
8. Plain curd
9. Coriander leaves
10.Bhujiya
11.Lettuce
12.Olive oil

13.Lemon juice

10 ml

Method for Aloo Chat

Cut the potato in dice.
Take a mixing bowl, add all remaining ingredients without curd, bhujiya and
coriander leaves and lettuce then slowly mix well.
Take a salad plate lay lettuce. Put the aloo chat over the lettuce and sprinkle curd and
bhujiya, then garnish with coriander leaves, then serve.
12. Kuchumber Salad
Ingredients
1. Julienne cut carrot
2. Julienne cut cabbage
3. Julienne cut radish
4. Julienne cut tomato (de-seeded)
5. Julienne cut onion
6. Julienne cut g. chili
7. Julienne cut capsicum
8. Julienne cut cucumber
9. Chat masala
10. Lemon juice
11. Olive oil
12. Salt
13. Chili powder
14. Lettuce
15. Roasted cumin powder
16. Coriander leaves

Quantity
15 gm
25 gm
25 gm
15 gm
25 gm
15 gm
15 gm
25 gm
1 tsp
15 ml
10 ml
to taste
tsp
3 leaves
tsp
for garnish

Method for Kuchumber Salad

Take a mixing bowl, add all remaining ingredients without lettuce and coriander
leaves then mix well.
Take a salad plate lay lettuce. Put salad over the lettuce and garnish with coriander
leaves.

13. Garden Green Vegetable Salad

Ingredients
1. Slice cut cucumber

Quantity
80 gm

2.
3.
4.
5.
6.
7.
8.

Slice cut carrot

Slice cut tomato
Slice cut onion
Slice cut radish
Lettuce
Lemon wedge
Green chili

80 gm
80 gm
80 gm
80 gm
2 leaves
2 wedge
2 No.

Method for Garden Green Vegetable Salad

Clean all the slice cut vegetables.
Take a salad plate, lay lettuce. Put slice vegetable over the lettuce, garnish with any
garnishing agent, then serve with chat masala.
14. Mulligatwany Soup
Ingredients
1. Yellow dal (boiled)
2. Cooked rice
3. Chopped garlic
4. Butter
5. Dry red chili
6. Lemon juice
7. Seasoning
8. Coriander leaves

Quantity
100 gm
50 gm
5 gm
15 gm
1 No.
15 ml
to taste
to garnish

Method for Mulligatwany Soup

Take a sauce pan and butter fry chopped garlic until light brown colour.
Add all remaining ingredients and season then gentle cook until 10 to 15 minutes.
Serve in soup bowl garnish with coriander leaves.
15. Tamatar ka Sorba
Ingredients
1. Tomato
2. Whole garam masala
3. Water
4. Roasted cumin powder
5. Chopped garlic
6. Lemon juice
7. Seasoning
8. Butter
9. Coriander Leaf

Quantity
200 gm
10 gm
100 ml
tsp
5 gm
15 ml
to taste
15 ml
to garnish

Method for Tamatar Ka Sorba

Blanch the tomato and blend well.
Take a sauce pan add butter fry whole garam masala, bay leaf and chop garlic until
light brown color.
Add all remaining ingredients then season cook 10 to 12 minute.
Strain the liquid then serve liquid remove other things.
Serve in soup bowl garnish with coriander leaf.
16. Dal Fry
Ingredients
1. Chana Dal (boiled)
2. Chop Onion
3. Chop Garlic
4. Chop Ginger
5. Chop Green Chilly
6. Cumin Seed
7. Chop Tomato
8. Oil
9. Dry Red Chilly
10.Turmeric Powder
11.C.C. Powder
12.Chilly Powder
13.Kasoori Methi
14.Coriander Leaf
15.Salt
16.Water

Quantity
200 g
15 g
5g
5g
5g
1/2 tsp
5g
15 ml
2 no.
1/2 tsp
1/1 tsp
1/2 tsp
1/2 tsp
to garnish
to taste
200 ml

Method for Dal Fry

Heat the pan with oil fry dry red chilly and cumin seed.
Add chop onion, ginger and garlic fry until light brown color.
Add kasoori methi, green chilly and tomato stir fry few second.
Add all remaining ingredients without coriander leaf then season cook 8 to 10
minute.
Serve in bowl garnish with coriander leaf.
17. Red Gravy (Tomato Gravy)
Ingredients

Quantity

1. Tomato
2. Bay Leaf
3. Whole Garam Masala
4. Water
Blanch the tomato with all ingredients
5. Kaju + Magaj Paste
6. G.G. Paste
7. Oil
8. Cumin Powder
9. Chilly Powder
10.Kasoori Methi
11.Whole Garam Masala
12.Bay Leaf
13.Garam Masala Powder
14.Tomato Puree
-

500 g
2 leaf
25 g
1/2 ltr
50 ml
50 g
100 ml
1 tsp
1/2 tsp
1 tsp
15 g
2 leaf
1 tsp
100 ml

Method for Red Gravy

Blend the blanched tomato & strain, keep liquid remove other things.
Heat the thick pot with oil.
Fry whole garam masala and bay leaf.
Add G.G paste and fry until light brown color.
Add kaju & magaj paste and tomato puree then stir cook few minute.
Add all remaining ingredients and stir cook 20 to 25 minutes.

18. Yellow Gravy

Ingredients
Quantity
1. Juliene Cut Onion
500 g
2. Oil
to deep fry
Fry the onion until light brown color and blend.
3. G.G. Paste
50 g
4. Kaju + Magaj Paste
50 ml
5. Whole Garam Masala
15 g
6. Bay Leaf
2 leaf
7. Turmeric Powder
2 tsp
8. C.C Powder
1 tsp
9. Chilly Powder
1 tsp
10.Garam Masala Powder
1 tsp
11.Oil
100 ml

12.Tomato Puree

25 ml

Method for Yellow Gravy

Heat the thick pot with oil.
Fry the whole garam masala and bay leaf.
Add G.G. paste and stir fry until light brown color.
Add turmeric powder, chilly powder and kaju magaj paste, stir cook few minute.
Add tomato puree and all remaining spices then stir cook again few minute.
Add brown onion & cook 20 to 25 minute.
19. White Gravy
Ingredients
1. Kaju + Magaj
2. G.G Paste
3. Water
4. Whole Garam Masala
5. Kasoori Methi
6. Milk
7. Bay Leaf
8. Oil
9. Green Cardamom Powder

Quantity
200 g
50 g
300 ml
15 g
1/1 tsp
100 ml
1 leaf
30 ml
1/1 tsp

Method for White Gravy

Boil the kaju magaj with water and blend well make kaju magaj paste.
Heat the thick pot with oil fry whole garam masala and bay leaf.
Add G.G. paste fry until light brown color.
Add all remaining ingredients then stir cook 15 to 18 minute.
20. Chicken Curry
Ingredients
1. Chicken
2. Yellow Gravy
3. Water
4. Whole Garam Masala
5. Cumin Seed
6. Oil
7. Seasoning
8. Fresh Cream
9. Coriander Leaf

Quantity
200 g
100 ml
100 ml
5 gm
1/1 tsp
10 ml
to taste
to garnish
to garnish

Method for Chicken Curry

Cut the chicken in dice.
Heat the pan, add oil fry cumin seed, whole garam masala and chicken until light
brown color and season.
Add all remaining ingredients cook 10 to 15 minute.
Serve in curry bowl garnish with cream and coriander leaf.
21. Plain Pulao
Ingredients
1. Rice (Soaked)
2. Water
3. Ghee
4. Whole Garam Masala
5. Kaju + Kismiss
6. Rose Water
7. Salt + Sugar
8. Bay Leaf

Quantity
200 g
200 ml
50 ml
15 g
25 g
15 ml
1 tsp
1 leaf

Method for Plain Pulao

Take a thick pot add ghee fry whole garam masala and bay leaf.
Add all remaining ingredients then cook in slow heat with cover until well done.
22. Chicken Biryani
Ingredients
1. Plain Pulao
2. Chicken Curry
3. Rose Water
4. Dry Nuts
5. Coconut Powder
6. Hard Boiled Egg
7. Brown Onion
8. Coriander Leaf
Accompaniment: -

1. Dry Papad
2. Plain Raita
3. Kuchumber Salad

Method for Chicken Biryani

Quantity
1 Plate
1 Plate
3 drops
10 g
to garnish
1 no.to garnish
to garnish
to garnish

 Take a pan, add chicken curry, plain pulao, dry nuts, rose water and season then stir
fry 4 to 5 minute.
Serve in full plate garnish with egg, coriander leaf, brown onion with
accompaniment.
For Plain Raita
Ingredients
1. Plain Curd
2. Black Salt
3. Roasted Cumin Powder
4. Chilly Powder
5. Lemon Juice
6. Chat Masala
7. Salt
Mix well all the ingredients.

Quantity
100 ml
1/2 tsp
1/2 tsp
1/2 tsp
10 ml
1/2 tsp
to taste

Quantity
50 g
50 g
50 g
30 g
20 g
100 ml
to taste
1/2 tsp
to garnish
to garnish

23. Mix Veg Curry

Ingredients
1. Diamond Cut Beans
2. Diamond Cut Cauliflower
3. Diamond Cut Carrot
4. Green Peas
5. diamong Cut Potato (boiled)
6. Yellow Gravy
7. Seasoning
8. Cumin Seed
9. Fresh Cream
10.Coriander Leaf

Method for Mix Veg Curry

Blanch mix veg and refresh keep a side.
Take a pan add oil fry cumin seed.
Add all mix veg and season then stir fry few second.
Add all remaining ingredients & cook 8 to 10 minute.
Serve in curry bowl garnish with cream & coriander leaf.
24. Jeera Rice
Ingredients

Quantity

1.
2.
3.
4.
5.

90% Boiled Rice

Butter
Whole Garam Masala
Salt
Cumin Seed

200 g
10 ml
5g
to taste
20 g

Method for Jeera Rice

Heat the pan with oil fry cumin seed until light brown color.
Add all remaining ingredients and season then stir fry 5 to 6 minutes.
Serve in full plate.

25. Mutton Rogan Josh

Ingredients
1. Dice Cut Mutton
2. Ani Seed
3. Oil
4. Rogani Mirch
5. Red Gravy
6. Seasoning
7. Bay Leaf
8. Whole Garam Masala
9. Water
10.Fresh Cream
11.Coriander Leaf

Quantity
200 g
1/2 tsp
5 ml
1/2 tsp
100 ml
to taste
2 leaf
5g
100 ml
to garnish
to garnish

Method for Mutton Rogan Josh

Take a thick and deep pot add oil fry whole garam masala and bay leaf.
Add rogani mirch, mutton and stir fry few second.
Add water and boil until well done.
Take a pan add oil fry ani seed and all remaining ingredients then season and cook 8
to 10 minute.
Serve in curry bowl garnish with fresh cream and coriander leaf.
26. Rajma Masala
Ingredients
1. Boiled Rajma (Soaked)

Quantity
200 g

2. Fresh Gravy
100 ml
3. Whole Garam Masala
5g
4. Bay Leaf
1 leaf
5. Seasoning
to taste
6. Dry Red Chilly
1 no.
7. Garam Masala Powder
1/2 tsp
8. Rajma Masala
1 tsp
9. Coriander Leaf
to garnish
10.fresh Cream
to garnish
11.Oil
5 ml
12.Chop Tomato
15 g
Method for Rajma Masala
Take a pan add oil fry whole garam masala and bay leaf.
Add chop tomato and season then add all remaining ingredients then cook 8 to 10
minutes.
Serve in curry bowl garnish with cream and coriander leaf.
27. Lemon Rice
Ingredients
1. 90% Boiled Rice
2. Lemon Juice
3. Oil/Butter
4. Mustard Seed
5. Lemon Zest
6. Salt
7. Bay Leaf
8. Coconut Powder

Quantity
200 g
15 ml
15 ml
1/2 tsp
5g
to taste
1 leaf
to garnish

Method for Lemon Rice

Heat the pan add oil fry mustard seed and bay leaf.
Add all remaining ingredients and season then stir fry 4 to 5 minutes.
Serve in full plate garnish with coconut powder.
28. Peas Pulao
Ingredients
1. Long Grain Rice
2. Water
3. Whole Garam Masala
4. Bay Leaf
5. Ghee

Quantity
200 g
200 ml
5g
2 leaf
30 g

6. Salt
7. Sugar
8. Peas

1/2 tsp
1 tsp
50 g

Method for Peas Pulao

Take a thick pot add ghee fry whole garam masala and bay lesf.
Add all remaining ingredients then cook in slow heat with cover until well done.
Serve in full plate with any Indian curry items.
29. Dal Makhani
Ingredients
1. Whole Black Dal
2. Kidney Bean (Rajma)
3. Whole Garam Masala
4. Butter
5. Bay Leaf
6. Water
Boil the dal and kidney bean
7. G.G Paste
8. Dry Red Chilly
9. Oil
10.Tomato Puree
11.Roasted Cumin Powder
12.Chilly Powder
13.Kasoori Methi
14.Salt
15.Coriander Powder
16.Butter
17.Cream

Quantity
200 g
100 g
10 g
15 g
2 leaf
600 ml

15 g
1 no.
10 ml
30 g
1 tsp
1/2 tsp
1/2 tsp
to taste
1/2 tsp
15 g
15 ml

Method for Dal Makhani

Heat the pan with oil fry dry red chilly.
Add G.G. paste and fry until light brown color then add tomato puree and fry again
few second.
Add all remaining ingredients and season then cook 8 to 10 minutes.
Serve in curry bowl garnish with butter and coriander leaf.
30. Nirgishi Kofta Curry
Ingredients

Quantity

1. Chicken Keema
2. Boiled Egg
3. Yellow Gravy
4. Whole Garam Masala
5. Cumin Seed
6. Chop Tomato
7. Oil
8. Besan Flour
9. Seasoning
10.Coriander Leaf
11.Cream
12.Water

50 g
1 no.
100 g
10 g
1/2 tsp
5g
5 ml
to dust
to taste
to garnish
to garnish
50 ml

Method for Nirgishi Kofta Curry

Take a boiled egg & remove the shell and replace with chicken mince then dust on
besan flour and deep fry until golden brown color.
Heat the pan add oil fry whole garam masala.
Add cumin seed and fry then add tomato & stir fry few second.
Add all remaining ingredients without kofta then season cook 8 to 10 minute.
Take a curry bowl and pour the kofta gravy on bowl then cut the kofta in half then put
on the gravy.
Garnish with cream & coriander leaf then serve.
31. Fish Curry
Ingredients
1. dice Cut Fish
2. Besan Flour
3. G.G. Paste
4. Turmeric Powder
5. Salt
6. Lemon Juice
Well marinated & deep fry until well done.
7. Yellow Gravy
8. Mustard Seed
9. Oil
10.Chop Tomato
11.Lemon Juice
12.Fresh Cream
13.Coriander Leaf
14.Seasoning
15.Water
-

Quantity
200 g
25 g
1/2 tsp
2 pinch
to taste
5 ml
100 g
1/2 tsp
10 ml
15 g
5 ml
to garnish
to garnish
to taste
50 ml

Method for Fish Curry

Heat the pan add oil fry mustard seed.
Add chop tomato and stir cook few second then season.
Add yellow gravy, water then stir cook 8 to 10 minute.
Add fried fish & stir.
Serve in curry bowl garnish with fresh cream & coriander leaf.
32. Kashmiri Pulao
Ingredients
1. Plain Pulao
2. Dice Cut Apple
3. Dry Nuts
4. Kaju + Kismiss
5. Ghee
6. Sugar
7. Coconut Powder
8. Brown Onion
9. Dry Red Cherry

Quantity
1 plate
50 g
20 g
25 g
20 ml
1/2 tsp
to garnish
to garnish
to garnish

Method for Kashmiri Pulao

Heat the pan add ghee fry dry nuts, kaju & kismiss.
Add plain pulao and all remaining ingredients then stir fry few minutes.
Serve in full plate garnish with coconut powder, dry red cherry & brown onion.
33. Chicken Korma
Ingredients
1. Dice Cut Chicken Breast
2. White Gravy
3. Fresh Cream
4. Boiled Milk
5. Ani Seed
6. Whole Garam Masala
7. Bay Leaf
8. Kasoori Methi
9. Green Cardamom Powder
10.Oil
11.Seasoning
12.Saffron
Method for Chicken Korma

Quantity
200 g
100 ml
15 ml
50 ml
1/2 tsp
5g
1 leaf
1/2 tsp
2 pinch
10 ml
to taste
to garnish

Heat the pan add oil fry bay leaf, whole garam masala and ani seed.
Add dice cut chicken and stir fry few second.
Add white gravy, milk and stir cook few minute.
Add all remaining ingredients & season, then stir cook 8 to 10 minutes.
Serve in curry bowl garnish with saffron & cream.

34. Palak Paneer

Ingredients
1. Palak Paste
2. Dice Cut Paneer (Fried)
3. Cumin Seed
4. Chop Garlic
5. Chop Ginger
6. Chop Green Chilly
7. C.C. Powder
8. Oil
9. Kasoori Methi
10.Seasoning
11.Water
12.Fresh Cream
13.Fresh Cream

Quantity
200 ml
100 gm
1/2 tsp
5g
5g
5g
1 tsp
10 ml
1/2 tsp
to taste
50 ml
15 ml
to garnish

Method for Palak Paneer

Heat the pan add oil fry cumin seed.
Add chop garlic, ginger and chop green chillyuntil light brown colour.
Add all remaining ingredients without paneer then season cook 8 to 10 minute and
add fried paneer and stir cook few minute.
Serve in curry bowl garnish with fresh cream.
35. Onion Pakoda Kadi
Ingredients
1. Onion Pakoda Balls
2. Yellow Gravy
3. Plain Curd/Whay
4. Fenugrek Seed
5. Dry Red Chilly
6. Oil
7. Lemon Juice
8. Dilute Besan Flour

Quantity
8 pcs
50 ml
200 ml
1/2 tsp
1 no.
10 ml
5 ml
as needed

9. Coriender Leaf
10.Seasoning
11.Water (if used curd)

to garnish
to taste
150 ml

Method for Onion Pakoda Curry

Heat the pan add oil fry the fenugreek seed & dry red chilly then add all remaining
ingredients without dilute besan flour & pakoda then boil and season.
Add dilute besan flour & stir cook 10 to 12 minute.
Add pakoda and stir.
Serve in curry bowl garnish with coriander leaf.
36. Malai Kofta
Ingredients
For Kofta
1. Grated Paneer
2. Grated Potato (boiled)
3. Refine Flour
4. Green Cardamom Powder
5. Roasted cumin powder
6. Oil
7. Butter (20g)
8. Kaju + Kismiss
9. Seasoning

Quantity
-

75 g
75 g
25 g
2 pinch
2 pinch
to deep fry
to stuff
10 g
to taste

Method for Kofta

Take a mixing bowl add all ingredients without butter then season and knead well.
Divide the mixture in two then stuff the butter and make a kofta shape and deep fry
until light brown color.

For Malai Curry

Ingredients
1. White Gravy
2. Black Cumin Seed
3. Kasoori Methi
4. Oil
5. Boiled Milk
6. Fresh Cream
7. Green Cardamom Powder

Quantity
150 ml
2 pinch
1/2 tsp
5 ml
50 ml
15 ml
2 pinch

8. Salt
9. Sugar
10.Fresh Cream

to taste
1/2 tsp
to garnish

Method for Malai Kofta

Heat the pan add oil fry black cumin seed.
Add white gravy and all remaining ingredients and season then stir cook 6 to 8
minute.
Clave the kofta and put on curry bowl then pour the malai curry on curry bowl.
Garnish with fresh cream then serve.
37. Paneer Butter Masala
Ingredients
1. Diamond Cut Paneer (fried)
2. Red Gravy
3. Kasoori Methi
4. Chilli Powder
5. C.C. Powder
6. Garam Masala Powder
7. Butter
8. Fresh Cream
9. Coriander Leaf
10.Water
11.Seasoning
12.Whole Garam Masala
13.Oil

Quantity
200 g
100 g
1/2 tsp
1/2 tsp
1/2 tsp
1/2 tsp
15 ml
to garnish
to garnish
50 ml
to taste
5g
5 ml

Method for Paneer Butter Masala

Heat the pan add oil fry whole garam masala.
Add red gravy and all remaining ingredients without paneer then season cook 6 to 8
minute.
Add paneer and stir cook few second.
Serve in curry bowl garnish with cream and coriander leaf.

DESSERT
38. Gajar Ka Halwa
Ingredients
1. Grated Carrot

Quantity
200 g

2. Ghee
3. Boiled Milk
4. Bay Leaf
5. Cinnamon, Cardamom, Clove
6. Kaju + Kismiss
7. Dry Nuts
8. Sugar
9. Khuwa
10.Silver Leaf
11.Saffron

50 ml
400 ml
2 leaf
15 g
25 g
10 g
50 g
50 g
to garnish
to garnish

Method for Gajar Ka Halwa

Take a pan add ghee fry bay leaf and cinnamon, cardamom and cloves.
Add grated carrot and stir cook 5 to 6 minute.
Add all remaining ingredients and cook 10 to 15 minute.
Serve in dessert bowl garnish with silver leaf and saffron.
39. Gulab
Jamun
Ingredients
1. Grated Paneer
2. Khuwa
3. Refine Flour
4. Baking Powder
5. Sugar Syrup
6. Saffron
7. Ghee or oil
8. Silver Leaf
9. Crushed Almond

Quantity
100 g
25 g
25 g
1/2 tsp
to deeping
to garnish
to deep fry
to garnish
to garnish

Method for Gulab Jamun

Take a mixing bowl add grated paneer, khuwa, refine fpour, baking powder then
knead well.
Divide the mixture in small balls then deep fry in ghee until brown color then dip in
sugar syrup for 30 minute.
Serve in dessert bowl garnish with silver leaf, saffron & crushed almond.