Mutton Roganjosh

STANDARD RECIPE CARD

Name of Dish:

Mutton Rogan Josh

Preparation Time:

20 Minutes

Served with:

Cooking Time :

60 Minutes

Portion Size :

No. of Portion :

4

Garnish :

green coriander

Colour:

Ref. Book :

Professional Chef – Arvind Saraswat, page

S/N

Ingredients

Qty.

Unit

Rate

Amount  (Rs.)

S/N

Method :

1

Mutton –curry cut

750 gm

1

Preparation:

2

Bones (optional)

250 gm

2

Boil the muttons and bones with the garlic and ½ tsp salt in 6 cups

3

Garlic

50 gm

3

water in A cooking pot for 20 minute. Remove from the heat. Remove

4

Kashmiri chili powder

5 gm

4

the meat and set aside. Skim off the scum and strain and reserve the

5

yoghurt

100 gm

5

cooking liquor. Make a paste of chili powder by mixing with a little water.

6

Small Madras Onion

250 gm

6

Whisk  the yoghurt And set aside.

7

Mustard oil

100 ml

7

Fry the onions in the oil in a pot until lightly brown. Add WGM and  fry

WGM -

for 1 minute. Then add the coriander, fennel, ginger and turmeric

8

Clove

5

powders and the chili paste and 2 table spoons of water and stir

9

Green cardamom

4

continuously. After 2 minutes add the meat. Sauté for 5 minutes.

10

Black cardamom

2

Lower the heat and add the yoghurt, stir well and sauté for a few

11

Cinnamon stick

1”

minutes. Add salt to taste, together with 4 cups water. Cook until the

12

Bay leaf

2

meat is tender.

13

Mace

1 pinch

Before serving, remove the cinnamon or bay leaf, the large cardamoms

14

Coriander powder

10 gm

and mace if intact.

15

Fennel powder

5gm

16

Ginger powder

5gm

17

Turmeric powder

2 gm

18

Salt

5 gm

Total Cost :

Cost per Person :

Prepared By:- Chef Ashish Raina

Phirni- Kashmiri Cuisine

STANDARD RECIPE CARD

Name of Dish:

Phirni

Preparation Time:

40 minutes

Served with:

Cooking Time :

25 minutes

Portion Size :

No. of Portion :

4

Garnish :

Color:

Ref. Book :

S/N

Ingredients

Qty.

Unit

Rate

Amount  (Rs.)

S/N

Method :

1

Milk

400 ml

1

Boil milk and set aside. Drain and grind the rice coarsely

2

Rice - short grain: soaked

15 gm

2

Soak saffron in one tablespoon of milk. Blanch postachios, peel and cut into

3

Saffron

1

silver.

4

Pista

4

3

Add rice paste to the milk and cook stirring continuously so that there are no

5

Sugar

40 gm

lumps.

6

Green cardamom powder

2 gm

4

Add sugar and mix. Add green cardamom powder, saffron milk and mix.

5

When the mixture stars thickening, take off the heat.

6

Pour into soaked Kasoras.

7

Garnish with pista silvers and keep them in refrigerator to chill. Serve chilled.

Total Cost :

Cost per Person :

Prepared By:- Chef Ashish Raina

Kashmiri Pulao

STANDARD RECIPE CARD

Name of Dish:

Kashmiri Pulao

Preparation Time:

20 minutes

Served with:

Cooking Time :

60 minutes

Portion Size :

No. of Portion :

4

Garnish :

green coriander

Colour:

Ref. Book :

Professional Chef – Arvind Saraswat, page

S/N

Ingredients

Qty.

Unit

Rate

Amount  (Rs.)

S/N

Method :

1

Basmati Rice

600 gm

1

Pick, wash and soak rice for 30 minutes.

2

Ghee

100 gm

2

Heat ghee in patila; fry the dry fruits very lightly and remove aside.

3

Onion

200 gm

3

Crackle the WGM in the same fat, add sliced onions and fry till light brown .

4

Ast. Dry fruits

50 gm

4

Remove half of the onions and keep aside for garnish.

5

Fruit Cocktail

200 gm

5

Drain rice and add to the patila, saute for few minutes.

6

Saffron

a pinch

6

Add hot water (600 ml) to rice and bring to boil. Cook slowly in covered pan.

7

WGM - Clove

5

7

When water is absorbed, stir in half dry fruits and half of the fruit cocktails into

8

Green cardamom

5

the pulao.

9

Black cardamom

1

8

Mix it up and cover it securely to retain the steam. Cook in slow DUM for 10

10

Cinnamon stick

1”

minutes.

11

Bay leaf

1

9

Serve hot garnished with fried onions, fried dry fruits, fruit cocktails and some

12

Mace

A pinch

saffron which is dissolved in milk.

13

Salt

5 gm

Total Cost :

Cost per Person :

Prepared By:- Chef Ashish Raina

Yakhni Shorba- Kashmiri Cuisine

RECIPE

STANDARD RECIPE CARD

Name of Dish:

Yakhni Shorba

Preparation Time:

20 Minutes

Served with:

Cooking Time :

60 Minutes

Portion Size :

200 ml

No. of Portion :

4

Garnish :

Colour:

Ref. Book :

Professional Chef – Arvind Saraswat, page.

S/N

Ingredients

Qty.

Unit

Rate

Amount  (Rs.)

S/N

Method :

1

Mutton bones

1 kg

1

Preparation:

2

Ginger

30 gm

2

The bones: Blanch.

3

Garlic

20 gm

3

The vegetables: Scrap, wash and chop ginger. Peel and chop

4

Green chili

5 gm

4

garlic. Remove stems, wash, slit, deseed and chop green chili.

5

Green Coriander

25 gm

5

Clean wash and chop coriander and mint. Wash curry leaves. Peel

6

Mint

10 gm

6

wash and slice onions.

7

Curry leaves

6

7

The stock: transfer the blanched bones to a hundi, add water

8

WGM - Clove

5

(3 liter) and The remaining ingredients (except flour, ghee and curry

9

Green cardamom

5

powder), bring to a boil and then simmer for 4 hours. Strain.

10

Black cardamom

1

(Approximate yield: 1 liter) The garnish: Dice the tikka and divide

11

Cinnamon stick

1”

into 4 equal portions. Wash and Cut Lemons into wedges.

12

Bay leaf

1

Cooking:

13

Mace

A pinch

Heat ghee in a hundi, add flour and make a pale roux over low heat.

14

Onion

100 gm

Then add stock, strain, add curry powder and simmer for 30 minutes.

15

Red chili powder

3 gm

Adjust the seasonings.

16

Salt

5 gm

To serve:

17

Flour

15 gm

Serve in hot soup bowls garnished with diced murgh tikka and lemon

18

Butter

15 gm

wedges.

19

Curry powder

10 gm

20

Garnish- murgh tikka

40 gm

21

Lemon

2

Total Cost :

Cost per Person :

Prepared By:- Chef Ashish Raina

MALPUA- INDIAN Dessert

STANDARD RECIPE CARD

Name of Dish:

Mal Pua (Delhi, UP, Punjab)

Preparation Time:

20 minutes

Served with:

Cooking Time :

4-5 minutes

Portion Size :

No. of Portion :

Yield 12 pc

Garnish :

Colour:

Ref. Book :

SARASWAT - 251

S/N

Ingredients

Qty.

Unit

Rate

Amount  (Rs.)

S/N

Method :

1

Maida

150 gm

1

PREPARATION

2

Khoya

400 gm

The Batter: Soak khoya in a hot water (approximately 800 ml) to soften and

3

Fennel

10 gm

mash until smooth. Mix with maida and fennel seeds. Add water (appx 500ml)

4

Ghee (to shallow fry)

100 gm

to make a smooth batter. Keep aside for 10 minutes.

5

The Syrup: Mix water and sugar together in a handi, bring to a boil over

6

THE SYRUP

medium heat for 5 minutes.Add saffron and mix. Keep the syrup warm.

Sugar

400 gm

Water

400 gm

COOKING

Saffron

1/2 gm

Heat ghee in a jalebi kadhai. Pour a spoonful of the batter to form a disc and

shallow fry on low heat until the bottom of the malpua becomes golden brown.

Turn and shallow fry until golden brown. Remove, cool a bit and soak in the

saffron syrup for 3-4 minutes. Remove.

TO SERVE

Serve warm.

Total Cost :

Cost per Person :