THANDAI- A north Indian Thirst Quencher

THANDAI- A north Indian Thirst Quencher

In India, all foods are believed to be either providing heat or with a cooling advantage to the body. “Thandai” is a North-Indian drink made especially in the summer days. This thirst-quencher drink with its cooling advantage is beneficial to all in the summers.

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients:

• 1 liter milk
• 1 can(200ml) sweetened condensed milk
• 30(100gm) almonds (blanched & peeled)
• 6 tsps. whole sunflower/pumpkin seeds (unsalted or soaked if home processed)
• 1.5 tsp.(20gm) cardamom powder
• 3 tsps.(45ml) rose water (optional)
• Crushed ice
• Rose petals to garnish

Preparation:

• Grind together almonds, sunflower/pumpkin seeds.
• Add cardamom powder followed by rose water & grind into a fine paste.
• Add the milk then condensed milk.
• Add in crushed ice blend well.
• Strain the drink through a fine sieve or muslin cloth and serve in glasses, garnished with rose petals.

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Creme de carotte/ Cream of carrots

RECIPE No.**

STANDARD RECIPE CARD

Name of Dish:

CREME DE CAROTTES

Preparation Time:

15 minutes

Served with:

Cooking Time :

15 minutes

Portion Size :

No. of Portion :

4

Garnish :

Cream, chopped parsley

Colour:

Ref. Book :

S/N

Ingredients

Qty.

Unit

Rate

Amount  (Rs.)

S/N

Method :

1

Carrots

500

gm

1

Start with a pan with heated oil & butter.

2

Leeks

1

Bunch

2

Add chopped garlic and sweat the onion slices.

3

Onion

50

gm

3

Add roughly cut carrots followed by vegetable stock/water.

4

Garlic

10

gm

4

Simmer for 15-20 minutes with bouquet garni.

5

Milk

250

ml

5

Strain & blend into a fine puree.

6

Flour

50

gm

6

Make bechamel by adding white roux to the boiling milk.

7

Butter

50

gm

7

Mix in bechamel to the puree, bring to boil.

8

Bouquet Garni

1

no.

8

Correct the consistency & season.

9

salt

to taste

9

Serve hot finished with cream or chopped parsley.

10

Pepper

to taste

11

Cream

50

ml

12

Parsley

1 spring

Total Cost :

Cost per Person :

Prepared By: Chef Ashish

Checked by

Poulet sauté chasseur/ Chicken cooked in hunter's sauce

RECIPE No.**

STANDARD RECIPE CARD

Name of Dish:

Poulet saute chasseur

Preparation Time:

40 mins

Served with:

Cooking Time :

30 minutes

Portion Size :

No. of Portion :

4

Garnish :

Colour:

reddish brown

Ref. Book :

S/N

Ingredients

Qty.

Unit

Rate

Amount  (Rs.)

S/N

Method :

1

Chicken

1.5

kg

1

In a thick bottomed pan saute the pieces of chicken in butter

2

Oil

100

ml

for 15 minutes.

3

Shallots

75

gm

2

Reduce the heat & cook the pieces untill done (check by pricking

4

Brandy & white wine

75

ml

tip of knife in the leg of chicken, Clear juices implies cooked chicken)

5

Jus lie

250

ml

3

Remove the chicken pieces & add sliced shallots & mushrooms.

6

Parsley

0.25

Bunch

4

Add in wine & bring to boil.

7

butter

25

gm

5

Add concasse tomatoes & jus lie

8

Salt & pepper

to taste

6

Pour in brandy followed by chopped tarragon.

9

Button onions

8

nos.

7

Season & add glazed button onions.

10

Tomatoes

200

gm

8

Serve the pieces of chicken, poured over with sauce.

11

Mushroom

75

gm

12

Tarragon

0.25

bunch

Note.

This dish is also called as chicken cooked in hunter's sauce.

Chasseur itself means Hunter in french, dish having its history from

ancient kings collecting wild mushrooms while returning after hunting.

Total Cost :

Cost per Person :

Prepared By-Chef Ashish

Checked by

Potage Leopold/ potage la semoule

RECIPE No.**

STANDARD RECIPE CARD

Name of Dish:

Potage Leopold

Preparation Time:

2 minutes

Served with:

Cooking Time :

25 minutes

Portion Size :

No. of Portion :

4

Garnish :

Colour:

Off white

Ref. Book :

S/N

Ingredients

Qty.

Unit

Rate

Amount  (Rs.)

S/N

Method :

1

Onions

60

gm

1

In a thick bottomed pan heat butter added with oil.

2

Semolina

100

gm

2

Add sliced onion & sweat.

3

Potatoes

200

gm

3

Add diced potatoes, followed by semolina.

4

White stock

1lit

4

Cook without changing the colour.

5

Bouquet garni

5

Add white stock & bouquet garni.

6

Salt & pepper

to taste

6

let the soup simmer for 20-25 minutes.

7

Milk

150

ml

7

Mash the potatoes, strain if required.

8

Season with salt & pepper.

9

Finish with milk & cream & serve hot

Note: Same soup can be made using milk boiled added with semolina,

bouquet garni & seasoned with salt & pepper.

Total Cost :

Cost per Person :

Prepared By-Chef Ashish

Checked by

Aubergine Farcies

RECIPE No.**

STANDARD RECIPE CARD

Name of Dish:

Aubergine Farcies

Preparation Time:

25 minutes

Served with:

Cooking Time :

2 minutes

Portion Size :

No. of Portion :

4

Garnish :

Colour:

Ref. Book :

S/N

Ingredients

Qty.

Unit

Rate

Amount  (Rs.)

S/N

Method :

1

Eggplant(small)

4

pieces

1

Wash & cut the baby egg plants on the top to make a lid.

Stuffing

2

With the help of carving knife, cut open & remove seeds from

2

Mushrooms

150

egg plants making them hollow from inside.

3

Butter

25

3

Blanch in boiling water added with salt. Remove & baste with

4

Onions

1 small

oil or butter.

5

Shallots

1 small

4

Duxelles mix- in a thick bottomed pan heat butter,add chopped

6

Garlic

2 cloves

onions,shallots & garlic followed by chopped mushrooms.

7

parsley

a little

5

Season & mix chopped parsley.

6

Fill the emptied tomatoes with the duxelles mix & apply oil.

7

Gratinate in salamander to brown the top of stuffing.

8

Put on the lids again & garnish with fresh parsley. Serve hot.

Note:

Aubergines/ eggplant can be stuffed with desired stuffing

following same procedure.

Total Cost :

Cost per Person :

Prepared By-Chef Ashish

Checked by

Tomate Farcies

RECIPE No.**

STANDARD RECIPE CARD

Name of Dish:

Tomate Farcies

Preparation Time:

25 minutes

Served with:

Cooking Time :

2 minutes

Portion Size :

No. of Portion :

4

Garnish :

Colour:

Rust red

Ref. Book :

S/N

Ingredients

Qty.

Unit

Rate

Amount  (Rs.)

S/N

Method :

1

Tomatoes

4

pieces

1

Wash & cut the tomatoes on the top to make a lid.

Stuffing

2

With the help of carving knife, cut open & remove seeds from

2

Mushrooms

150

tomatoes making them hollow from inside.

3

Butter

25

3

Duxelles mix- in a thick bottomed pan heat butter,add chopped

4

Onions

1 small

onions,shallots & garlic followed by chopped mushrooms.

5

Shallots

1 small

4

Season & mix chopped parsley.

6

Garlic

2 cloves

5

Fill the emptied tomatoes with the duxelles mix & apply oil.

7

parsley

a little

6

Gratinate in salamander to brown the top of stuffing.

7

Put on the lids again & garnish with fresh parsley. Serve hot.

Note: -

farcies means stuffed. Same process can be applied to aubergine

farcies(stuffed brinjals) etc.

Total Cost :

Cost per Person :

Prepared By-Chef Ashish

Checked by