KASHMIRI PULAO

RECIPE No.27

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

Whole Garam Masala(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

safron which is dissolved in milk.

13

Salt

5 gm

Total Cost :

Cost per Person :

Prepared By:- Chef Ashish Raina

Checked by

RAJMASH MASALA

STANDARD RECIPE CARD

Name of Dish:

Rajmha Masala

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

Tomatoes

400 gm

Preparation:

2

Butter

20 gm

1

The tomatoes: Wash and chop.

3

Onion

100 gm

2

The remaining vegetables: Peel wash and slice onions, scrape, and chop

4

Ginger

15 gm

3

ginger. Peel and chop garlic. Remove stems, wash, slit, deseed and chop

5

Garlic

15 gm

4

green chili. Clean, wash and chop coriander and mint. Wash curry leaves.

6

Green chili

5 gm

Cooking:

7

Green Coriander

60 gm

5

Melt butter in a handi, add WGM and crackle, add onions, garlic, ginger green

8

Mint

60 gm

7

chili, coriander, mint, curry leaves and sauté over medium heat for 3-4

9

Curry leaves

6

minutes. Then add tomatoes, red chili and salt, sauté for 3-4 minutes. Now

10

WGM - Clove

5

add water (Approximately 1 liter) bring to boil and simmer for an hour. Strain.

11

Green cardamom

5

Adjust the seasoning. (Add a little sugar if the shorba is sour.)

12

Black cardamom

1

To serve:

13

Cinnamon stick

1”

Warm 4 cups under a salamander or in a hot case, pour equal quantities of

14

Bay leaf

1

soup in each, garnish with boiled rice and chopped green coriander

15

Mace

A pinch

16

Red chili powder

3 gm

17

Salt

5 gm

18

Garnish-

60 gm

Total Cost :

Cost per Person :

Prepared By:- Chef Ashish Raina

Checked by

BAINGAN KA BHARTHA

RECIPE No.19

STANDARD RECIPE CARD

Name of Dish:

Baigan Bhurta

Preparation Time:

40 minutes

Served with:

Cooking Time :

35 minutes

Portion Size :

No. of Portion :

4 (225 gm per portion)

Garnish :

Colour:

Ref. Book :

S/N

Ingredients

Qty.

Unit

Rate

Amount  (Rs.)

S/N

Method :

1

Brinjal - large round

1.2 kg

1

PREPARATION

2

Oil to baste

50 ml

The Brinjal: Wash, prick all over with a fork, baste, skewer and roast in a

3

Ghee

200 gm

tandoor until the skin begins to peel off. (Alternatively, brinjals can be broiled

4

Cumin

5 gm

on any open fire.) Remove from skewer, put in a pan of cold water, peel the

5

Garlic

10 gm

skin and mash. Discard the stems.

6

Onion

200 gm

The Remaining vegetables: Peel and chop garlic, onion, two thirds of ginger,

7

Ginger

30 gm

cut the rest julienne for garnish. Chop chilies, tomatoes, mint and coriander.

8

Green chilli

10 gm

9

Red chilli powder

5 gm

2

COOKING

10

Salt

3 gm

Heat ghee in a kadhai, add cumin and garlic, saute over medium heat for 30

11

Tomatoes

400 gm

seconds, add onions and saute until golden brown. Then add the chopped

12

Mint

20 gm

ginger and green chillies, stir for a minute, add red chilli and salt, stir, add toma-

13

Garam Masala

5 gm

toes and mint, fry until the fat leaves the masala. Now add the mashed brinjal

14

Green coriander

20 gm

and fry until the fat comes to the surface. Sprinkle garam masala and stir.

Adjust the seasoning.

Total Cost :

Cost per Person :

Prepared By:- Chef Ashish Raina

Checked by

PALAK GOSHT

STANDARD RECIPE CARD

Name of Dish:

PALAK GOSHT

Preparation Time:

15 minutes

Served with:

Cooking Time :

45 minutes

Portion Size :

No. of Portion :

4

Garnish :

Colour:

Ref. Book :

S/N

Ingredients

Qty.

Unit

Rate

Amount  (Rs.)

S/N

Method :

1

Mutton - curry cuts

750 gm

1

Soak the lamb in warm water for 15 minutes to lighten the lolour.

2

Ginger

20 gm

2

Puree the ginger, garlic and green chillies in a blender. Whisk the yoghurt and

3

Garlic

20 gm

add to the g/g paste together with 1/4 teaspoon cumin powder.

4

Green chilli

10 gm

3

Marinate the lamb in this mixture for at least 1 hour, longer if possible. Mean-

5

Yoghurt

100 ml

while, blanch the spinach in boiling water with a little salt for 10 seconds, drain

6

Cumin powder

5 gm

and puree the spinach in a mixture.

7

Spinach

200 gm

4

Heat the oil in cooking potwith the cinnamon or bay leaf, cardamom and

8

Oil

100 ml

cloves. When the oil is really hot and the cinnamon leaf begins to fry, add the

9

Bayleaf

1

onions. Fry till brown.

10

Black cardamom

2

5

Add the meat, stir well and cook over a moderate heat for 10 minutes, until

11

Cloves

4

the yoghurt is absorbed. Add powder spices, saute meat for 3 minutes, stirring

12

Onions - chhopped

225 gm

continuously, then add the tomatoes and cook for a couple of minutes.

13

Coriander powder

2 gm

6

Add two cups hot water, turn the heat low, cover with a lid and leave to sim.

14

Tomatoes - chopped

150 gm

7

When the meat is almost done, add the pureed spinach, taste for salt and mix

15

Salt

5 gm

well, Cook for 5 minutes, uncovered. When ready to serve, sprinkle with a

16

Nutmeg powder

0.5 gm

little nutmeg powder and add a knob of butter if liked.

Total Cost :

Cost per Person :

Prepared By:- Chef Ashish Raina

Checked by

AMRITSARI FISH

RECIPE No.17

STANDARD RECIPE CARD

Name of Dish:

Fish Amritsari

Preparation Time:

30 minutes

Served with:

Cooking Time :

4 -5 minutes

Portion Size :

No. of Portion :

4

Garnish :

Colour:

Ref. Book :

SARAWAT - 105

S/N

Ingredients

Qty.

Unit

Rate

Amount  (Rs.)

S/N

Method :

1

Fish

800 gm

1

PREPARATION

2

Groundnut oil to fry

500 ml

The Fish: Remove scales, clean, cut into steaks, wash and pat dry.

3

Chaat masala

10 gm

The Batter: Mix the three flours with the remaining ingredients and water

4

Lemon

3

(approx. 100 ml) to make a batter of pouring consistency.

The Batter

The Marination: Leave the fish steaks in the bateer for at least an hour.

1

Gram flour

60 gm

The Lemons: Wash and cut lemons into wedges.

2

Flour

60 gm

3

Corn flour

60 gm

2

COOKING

4

Salt

Heat oil in kadhai, shake off excess batter and fry the fish over medium heat

5

Eggs

2

until cooked and crisp.

6

Ajwain

15 gm

7

Ginger paste

30 gm

3

TO SERVE

8

Garlic paste

40 gm

Transfer to a dish, sprinkle chaat Masala and serve with lemon wedges and

9

Red chilli powder

15 gm

kachunber.

10

Lemon juice

30 ml

11

Orange colour

5 ml

Total Cost :

Cost per Person :