food production

  Menu 12 Shahjhani murgh No. of Portions 4 Ingredients Chicken   01 nos Whole gram masala Green cardamom 05nos Black cardamom 01nos Cloves 05nos Cinnamon 01nos Bay leaf 01nos Boiled onion paste 250gms Ginger& garlic paste 60gms Red chilli powder   10gms Salt to taste   Yoghurt 225gms   Cashew nuts paste 30 gms Cream 100ml Oil 150ml Kewda essence 3 -4 drops Method of preparation 1.        Cut chicken and marinated with salt for 30 minutes then deep fry till half done (   fry   before adding to gravy). 2.        Heat oil and add whole gram masala , sauté over medium heat until   it begins to crackle. 3.        Add boiled onion paste and sauté for 2 minutes. Then add ginger garlic paste, sauté for 30 seconds, add red chilli powder and salt. 4.        Remove handi from fire and add yoghurt return to heat, add, water 200ml, add chicken and bring to boil and then simmer until the fat comes to the surface and chicken is cooked. 5.   

BREAD Good food needs good bread and to make good bread one needs to understand the components (ingredients) that are used in bread making, and their functions. The basic ingredients are Flour, Salt, Yeast and Water. Before we go on to discuss the different components of bread, let us first list the different types of dough. Bulk Fermented Dough : This is the process that most bakers use to prepare bread. Flour and salt are blended with yeast and water and mixed to smooth clear dough. The dough is then covered to prevent drying out and a skin forming, and then giving a period of bulk fermentation. Here all the ingredients are mixed at once and allowed to ferment. The dough is then knocked back (de gassed) after about two thirds of the fermentation has taken place and then kneaded to encourage further yeast activity. In addition, to equalize the dough temperature. When the fermentation is complete, the dough is weighed off into loafs/rolls. The total fermentation can vary