Monday, 29 October 2018

DAL KA SHORBA

                       STANDARD RECIPE CARD                
Name of Dish:  Dal ka Shorba   Preparation Time:   20 minutes
Served with:       Cooking Time :       30 minutes
Portion Size :    No. of Portion :       5
Garnish :            Colour:                
Ref. Book :            SARASWAT - 70
S/N Ingredients Qty. Unit Rate Amount
 (Rs.)		 S/N Method :
1 Masur dal 150 gm       1 PREPARATION
2 Chicken stock  1.8 liter         The lentil: Pick, wash and soak for 20 minutes. Drain.
3 Groundnut oil  50 ml         The Vegetables: Chop onion, garlic, potatoes and wash curry leaves.
4 Onions  40 gm         The Coconut: Remove the skin and grate.
5 Garlic  10 gm         The Apple: Wash and chop.
6 Curry leaves  10         The Chicken: Remove the skin, debone and cut chicken into dices.
  Curry powder  15 gm          
  Coconut  30 gm         COOKING
  Apples  80 gm         Heat oil in a stock pot, add onions, garlic and curry leaves, saute over medium 
  Potatoes  75 gm         heat for 30 seconds add dal, and curry powder and stir for 15 seconds. Then 
  Seasoning           add coconut, apples and potatoes and stir for 30 seconds. Now add chicken 
  Lemon juice 15 ml         stock and seasoning bring to a boil, then simmer for 20-25 minutes. Now add
  Cream  60 ml         lemon juice and stir. Put the soup in a blender and make a puree. Strain. Tra-
  Boiled chicken 60 gm         sfer puree to the stock pot, bring to a boil, add cream and stir. Adjust the sea-
              soning.
              TO SERVE
              Serve hot garnished with chicken and boiled rice.
               
               
               
  Total Cost :          
  Cost per Person :        
Prepared By:- Chef Ashish Raina Checked by
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DAL TADKA

                       STANDARD RECIPE CARD                
Name of Dish:  Dal Tadka Preparation Time:   5 minutes
Served with:     Cooking Time :       45 minutes
Portion Size :  No. of Portion :       4
Garnish :          Green coriander Colour:              
Ref. Book :           
S/N Ingredients Qty. Unit Rate Amount
 (Rs.)		 S/N Method :
1 Toor dal  200 gm 1 Soak the lentils for 30 minutes.
2 Oil  50 ml 2 Boil the lentils with salt and a little turmeric.
3 Cumin seeds 2 gm 3 Heat oil in a pan, crackle cumin seeds, mustard seeds and dried whole chillies
4 Mustard seeds 2 gm 4 Add chopped garlic and saute till golden brown.
5 Dry chilli whole 4 pcs 5 Add turmeric and stir in the boiled dal. Adjust the seasoning and serve hot 
6 Copped Garlic 10 gm garnished with chopped green coriander 
7 Tuemeric 1 gm
Total Cost :
Cost per Person :
Prepared By:- Chef Ashish Raina Checked by
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Malai Kofta Curry

                       STANDARD RECIPE CARD                
Name of Dish:  Malai Kofta Curry   Preparation Time:   40 minutes
Served with:       Cooking Time :       2 minutes
Portion Size :    No. of Portion :       4 (325 g per portion)
Garnish :            Colour:                
Ref. Book :            SARASWAT - 164
S/N Ingredients Qty. Unit Rate Amount
 (Rs.)		 S/N Method :
1 Potatoes  400 gm       1 PREPARATION
2 Paneer  300 gm         The Potatoes: Boil, peel and grate.
3 Ghee  30 gm         The Paneer: Make a mash and mix with grated potatoes.
4 Cumin  5 gm         The Remaining Vegetables: Finely chop ginger, green chillies and coriander.
5 Ginger  15 gm         The Kofta: Heat ghee in a kadhai, add cumin and saute over medium heat  
6 Green chilli 15 gm         until it begins to crackle, add ginger and green chillies, stir for 15 - 20 seconds.
7 Green coriander  50 gm         Pour this tempering over the potato and paneer mixture. Then add two-thirds 
8 Salt            of the coriander and salt, and mix. Divide into 8 equal portions, flatten each
9 Cornflour to bind  50 gm         portion on the palm, place 2 cashewnuts and 2 raisins in the middle, seal, make 
10 Malai  20 gm         a ball and roll in cornflour.
11 Basic gravy  700 gm         Heat oil in a separate kadhai and deep fry the kofta over medium heat until 
12 Butter  30 gm         golden brown. Transfer to a serving dish.
13 Cream  60 ml          
14 Groundnut oil to fry 500 ml         Heat gravy in a heavy buttomed-pan, bring to boil.
               
  THE STUFFING           TO SERVE
  Cashewnuts  16         Pour the piping hot gravy over the kofta, garnish with malai and the remaining 
  Raisins 16         coriander. Serve with an Indian bread of your choice or rice.
               
               
  Total Cost :          
  Cost per Person :        
Prepared By:- Chef Ashish Raina Checked by
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Mutton Kofta Curry

                       STANDARD RECIPE CARD                
Name of Dish:  Mutton Kofta Curry   Preparation Time:   1 hour
Served with:       Cooking Time :       25 minutes
Portion Size :    No. of Portion :       4 (325 g per portion)
Garnish :            Colour:                
Ref. Book :            SARASWAT - 145
S/N Ingredients Qty. Unit Rate Amount
 (Rs.)		 S/N Method :
1 The Kofta = Mutton  600 gm       1 PREPARATION
  Ginger  5 gm         The Kofta: Mince the meat with 10% mutton fat. Finely chop ginger, green 
  Green chillies  5 gm         chillies, onions and coriander. Mix these with the remaining ingredients, knead
  Onions  10 gm         divide into 16 equal portions, make balls and refrigerate for at least 30 minutes.
  Green Coriander 15 gm         The Gravy: Whisk yoghurt in a bowl. Clean, wash and chop coriander.
  Garam masala powder  5 gm          
  Salt  3 gm       2 COOKING
  Groundnut oil 50 ml         Heat ghee in a handi, add whole garam masala and saute over medium heat 
  Cream  60 ml         until it begins to crackle, add the boiled onions paste, saute until the fat 
2 The Gravy = Ghee  100 gm         separates, add the ginger and garlic pastes, stir for a minute add red chillies, 
  Ast. Whole garam masala 10 gm         coriander powder and salt and stir. Then add yoghurt, bring to a boil, add 
  Boiled onion paste  150 gm         water (approximately 120 ml), cover and simmer until the fat comes to the 
  Ginger / garlic paste  20 gm         surface. Then add the kofta, simmer until the balls are cooked, add cashewnut 
  Red chilli powder  5 gm         paste, continue to simmer until once again the fat comes to the surface, add 
  Coriander powder  10 gm         fried onions paste and garam masala, and stir. Adjust the seasoning.
  Salt             
  Yoghurt  400 gm         TO SERVE
  Cashewnut paste  50 gm         Transfer to a dish, garnish with coriander and serve with rice.
  Fried onion paste  50 gm          
  Coriander - green  30 gm          
Garam masala powder  3 gm
  Total Cost :          
  Cost per Person :        
Prepared By:- Chef Ashish Raina Checked by
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Hara Tawa Kebab

                       STANDARD RECIPE CARD                
Name of Dish:  Hara Tawa Kebab   Preparation Time:   50 minutes
Served with:       Cooking Time :       15 minutes
Portion Size :    No. of Portion :       4
Garnish :            Colour:                
Ref. Book :            SARASWAT - 93
S/N Ingredients Qty. Unit Rate Amount
 (Rs.)		 S/N Method :
1 Chana dal  500 gm       1 PREPARATION
2 Spinach paste  150 gm         The Kebab: Put dal in a handi, add turmeric, red chilli powder, salt, ginger-
3 Turmeric powder  5 gm         garlic paste and enough water. Bring to a boil and cook until the dal is tender
4 Red chilli powder 10 gm         and dry. Remove, cool and put in a grinder and make a fine paste.
5 Salt  3 gm          
6 Ginger paste  30 gm       2 COOKING
7 Garlic paste  30 gm         Heat the oil in a kadhai, add cumin seeds and saute over medium heat until 
8 Groundnut oil  50 ml         it starts crackling. Add spinach and saute until the clarified oil appeara on the 
9 Cumin seeds  20 gm         surface. Add cooked dal and mix over low heat. Add fenugreek powder, 
10 Dry fenugreek powder 10 gm         garam masala, white pepper powder and mix well. Divide the mixture into ball
11 Garm masala powder  20 gm         (approximately 75 gm each). Flatten each ball on the palm, place a cashewnut 
12 White pepper powder 5 gm         in the middle, seal, flatten and shape into round patties (1/2" thick). Dust with 
13 Cashewnuts  50 gm         cornflour (optional). Heat oil on tawa, put the kebabs and shallow fry on low heat on both sides until golden brown.
14 Cornflour  50 gm          
15 Oil or shallow fry  200 ml         TO SERVE
              Serve hot with onions rings, lemon wedges and mint chutney.
               
               
               
               
  Total Cost :          
  Cost per Person :        
Prepared By:- Chef Ashish Raina Checked by
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