MURG MAKHANI- INDIAN REGIONAL CUISINES

RECIPE

STANDARD RECIPE CARD

Name of Dish:

Murgh Makhani

Preparation Time:

60 minutes

Served with:

Cooking Time :

5-8 minutes

Portion Size :

No. of Portion :

4

Garnish :

Colour:

Ref. Book :

Saraswat - 109

S/N

Ingredients

Qty.

Unit

Rate

Amount  (Rs.)

S/N

Method :

1

Tandoori Chicken

2

1

PREPARATOPN

2

Cream

50 ml

The Tandoori Chicken: Cut each into 8 pieces.

3

Ginger

10 gm

The Vegetables: Cut ginger into juliennes. Slit, deseed and cut green chillies

4

Green chillies

4

into juliennes. Wash and chop coriander.

5

Coriander

20 gm

6

Kasoori methi

5 gm

COOKING

7

Makhani gravy

550 ml

Heat the makhani gravy in a handi, add chicken and simmer for 2 minutes.

Add the remaining ingredients and stir for 2 minutes. Adjust the seasoning

TO SERVE

Serve garnished with fresh cream. Ginger juliennes, chopped coriander, and

butter.

Total Cost :

Cost per Person :

Prepared By:- Chef Ashish Raina

DAL MAKHANI-INDIAN REGIONAL CUISINES

RECIPE

STANDARD RECIPE CARD

Name of Dish:

Dal Makhani

Preparation Time:

20 minutes

Served with:

Cooking Time :

1:40 hours

Portion Size :

No. of Portion :

4

Garnish :

Colour:

Ref. Book :

Saraswat - 86

S/N

Ingredients

Qty.

Unit

Rate

Amount  (Rs.)

S/N

Method :

1

Urad Dal

120 gm

1

Preparation:

2

Rjmah

30 gm

The Lentils: Pick, wash and soak overnight. Darin and replanish with fresh

3

Chana Dal

158 gm

water (approximately 2 liter).

4

Salt

4 gm

The First Tempering: Peel, wash and chop onions. Scrape, wash and chop

5

Butter

100 gm

ginger. Remove stems, wash, slit, deseed and chop green chillies. Wash and

6

Fresh cream

75 ml

chop garlic.

The first tempering

The Second tempering: Peel and chop garlic.

1

Ghee

125 gm

COOKING:

2

Onions

100 gm

Boil lentils in a handi, add salt and simmer until the dals are soft and the water

3

Ginger

20 gm

is almost (not fully) ansorbed. Mash the lentils lightly with a ladle.

4

Green chilli

10 gm

To prepare the first tempering, heat ghee in a pan, add onions and saute over

5

Tomatoes

125 gm

medium heat until light brown, add ginger and green chlillies, saute until the

6

Chilli powder

10 gm

onions are bown. Then add tomatoes and fry until of a paste consistency.

The second tempering

(Add a few table spoons of water to this tempering to facilitate the process.)

1

Ghee

25 gm

Pour this tempering over the simmering lentilss, bring to a boil, reduce to low

2

Cumin

5 gm

heat and simmer until the fat comes to the surface.

3

Garlic

15 gm

To make the second tempering, heat ghee in another pan, add cumin and saute

4

Asafoetida

0.5 gm

over medium heat until it begins to crackle. Then add garlic and saute for 30

5

Kasoori methi

5 gm

seconds or until garlic becomesbrown. Now add asafoetida , stir and pour this

tempering over the simmering lentils immediately. sprinkle kasoorimethi and

serve.

Total Cost :

Cost per Person :

Prepared By:- Chef Ashish Raina

KADAHI MURG- REGIONAL CUISINES

RECIPE

STANDARD RECIPE CARD

Name of Dish:

Kadhai Murgh

Preparation Time:

45 minutes

Served with:

Cooking Time :

20 minutes

Portion Size :

No. of Portion :

4

Garnish :

Colour:

Ref. Book :

Prashad - 40

S/N

Ingredients

Qty.

Unit

Rate

Amount  (Rs.)

S/N

Method :

1

Chicken

1 kg

1

Preparation:

2

Ghee

90 gm

The Chicken: Cut into 8 pieces, wash and chop tomatoes, green chillies,ginger

3

Garlic paste

20 gm

Clean wash and chop green coriander. Pound red chillies and coriander seeds.

4

Whole red chilli

8

5

Coriander seeds

6 gm

COOKING

6

Tomatoes

1 kg

Heat ghee in a kadhai, add garlic paste and saute over medium heat until light

7

Green chillies

4

brown. Add the pound spices, stir for 30 seconds, add tomatoes, bring to a boil

8

Ginger

40 gm

add green chillies, three-fourths of the ginger and one third of the chopped

9

Coriander

30 gm

coriander, reduce the heat and simmer for 4-5 minutes. Then add chicken,

10

Garam masala

10

bring to aboil, simmer, stirring occasionally, until the fat leaves the masala, the

11

Fenugreek -kasurimethi

4 gm

gravy becomes thick and chicken is tender. Sprinkle garam masala and kasuri

methi, stir for 2 minutes. Adjust the seasoning.

TO SERVE

Remove to a dish, garnish with the remaining ginger and coriander, serve with

an Indian bread of your choice.

Total Cost :

Cost per Person :

Prepared By:- Chef Ashish Raina

KADHAI PANEER- INDIAN REGIONAL CUISINES

RECIPE

STANDARD RECIPE CARD

Name of Dish:

Kadhai Paneer

Preparation Time:

10 minutes

Served with:

Cooking Time :

10 minutes

Portion Size :

No. of Portion :

4

Garnish :

Colour:

Ref. Book :

Prasad - 45

S/N

Ingredients

Qty.

Unit

Rate

Amount  (Rs.)

S/N

Method :

1

Paneer

600 gm

Preparation:

2

Ghee

40 gm

The Paneer: Cut into finger.

3

Capsicum

25 gm

The Vegetables: Cut capsicum into juliennes, chop two-thirds of the ginger, cut

4

Red chillies

5

the rest into juliennes, chop coriander.

5

Coriander seeds

5 gm

The Whole Spices: Pound red chillies and coriander seeds with a pestle.

6

Ginger

15 gm

7

Kadhai gravy

550 ml

COOKING

8

Kasoori methi

0.5 gm

Heat ghee in a kadhai, add capsicum and saute over medium heat for 30 seco-

9

Garam masala

5 gm

nds. Add the pounded spices and chopped ginger, stir for 30 seconds. Then

10

Green coriander

15 gm

add kadhai gravy, bring to a boil and bhunno until  the fat leaves the masala.

11

Salt

2 gm

Now add paneer and stir gently for 2-3 minutes. Sprinkle kasurimethi and

garam masala, stir. Adjust the seasoning.

TO SERVE

Remove to a dish, garnish with ginger juliennes and coriander, serve with

Naan, Paratha or Phulka.

Total Cost :

Cost per Person :

Prepared By:- Chef Ashish Raina

TAMATAR KA SHORBA- INDIAN REGIONAL CUISINES

RECIPE

STANDARD RECIPE CARD

Name of Dish:

Tamatar ka shorba

Preparation Time:

5 minutes

Served with:

Cooking Time :

45 minutes

Portion Size :

200 ml

No. of Portion :

4

Garnish :

green coriander

Colour:

Tomato Red

Ref. Book :

Professional Chef – Arvind Saraswat, page

S/N

Ingredients

Qty.

Unit

Rate

Amount  (Rs.)

S/N

Method :

1

Tomatoes

400 gm

1

Preparation:

2

Butter

20 gm

The tomatoes: Wash and chop.

3

Onion

100 gm

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

4

Ginger

15 gm

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

5

Garlic

15 gm

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

6

Green chili

5 gm

2

Cooking:

7

Green Coriander

60 gm

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

8

Mint

60 gm

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

9

Curry leaves

6

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

10

WGM - Clove

5

3

To serve:

11

Green cardamom

5

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

12

Black cardamom

1

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

13

Cinnamon stick

1”

14

Bay leaf

1

15

Mace

A pinch

16

Red chili powder

3 gm

17

Salt

5 gm

18

Garnish- boiled rice

60 gm

Total Cost :

Cost per Person :

Prepared By:- Chef Ashish Raina