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.
Add cashew
nut paste and cream, bring to boil to a boil reduce to medium heat and add
kewda essence.
Gobhi masala No. of Portions 4
Ingredients Unit
Cauliflower 500 Gm
Salt To taste
Turmeric A pinch
Onion 100 gm
Fat 10 Gm
Green chilly 1 No.
Ginger-garlic paste 5 Gm
Chilly powder 3 Gm
Coriander powder 3 Gm
Tomatoes 100 Gm
Lime ½ No.
Green coriander to garnish
Garam masala powder A pinch
Cumin 2 Gm
Pre-preparations:
1. Wash and cut cauliflower into floret’s. Soak in warm salted water for 30 min. Drain. Cook in boiling salted water with turmeric. Drain and keep aside.
2. Slice onions and tomatoes.
Extract limejuice. Chop green coriander and green chilly.
Method:
3. Heat fat, add cumin. Add onions and sauté. Add green chilli and ginger-garlic paste. Fry. Add powdered masalas. Fry well. Add tomatoes. Cook over a slow flame. Sprinkle water if required.
4. Add cauliflower, mix carefully without breaking the floret’s. Adjust salt.
5. Remove from flame, sprinkle limejuice, garam masala powder and green coriander. Serve hot.
Phulka
Ingredients Unit
Cauliflower 500 Gm
Salt To taste
Turmeric A pinch
Onion 100 gm
Fat 10 Gm
Green chilly 1 No.
Ginger-garlic paste 5 Gm
Chilly powder 3 Gm
Coriander powder 3 Gm
Tomatoes 100 Gm
Lime ½ No.
Green coriander to garnish
Garam masala powder A pinch
Cumin 2 Gm
Pre-preparations:
1. Wash and cut cauliflower into floret’s. Soak in warm salted water for 30 min. Drain. Cook in boiling salted water with turmeric. Drain and keep aside.
2. Slice onions and tomatoes.
Extract limejuice. Chop green coriander and green chilly.
Method:
3. Heat fat, add cumin. Add onions and sauté. Add green chilli and ginger-garlic paste. Fry. Add powdered masalas. Fry well. Add tomatoes. Cook over a slow flame. Sprinkle water if required.
4. Add cauliflower, mix carefully without breaking the floret’s. Adjust salt.
5. Remove from flame, sprinkle limejuice, garam masala powder and green coriander. Serve hot.
Phulka
No. of
Portions 12no.
Ingredients QTY Unit
Whole wheat flour 400 Gm
Salt To taste
Fat 35 Gm
Pure ghee To smear
Pre-preparations:
1. Sieve wheat flour; keep 50 gm aside for dusting.
2. Make medium soft dough with the remaining wheat flour, salt, melted fat and sufficient water. Cover the dough with a damp duster and rest for minimum 30 minutes.
Method:
3. Divide the dough into 12 equal portions. Roll out each one into a thin roundel of approximately 6” diameter using dusting flour.
4. Place on hot griddle. Bake / cook lightly. Cook the second side completely.
Place the first side over direct flame or live coal and allow the phulka to puff up [use a pair of tongs].
5. Remove and smear pure ghee when hot. Serve immediately.
Gajjar halwa No. of Portions 4
Ingredients QTY Unit
Indian carrots 250 Gm
Pure ghee 150 Gm
Milk 100 Ml
Mava 100 Gm
Sugar 250 Gm
Dry fruits 20 Gm
(almonds, pistachio,cashew)
Green cardamom powder ½ Tsp
Saffron For flavour
Pre-preparations:
1. Wash, peel and grate carrots.
2. Grate mava.
3. Blanch and cut almonds and pistachio into slivers.
Method:
1. Melt pure ghee in a heavy bottom pan. Add carrots and sauté over a slow fire for 10 min.
2. Add milk and cook till carrots are done. Let the milk evaporate fully.
3. Add mava. Mix well and continue cooking for 5-10 min. more.
4. Add sugar and mix well. Cook over a slow fire till sugar dries up.
5. Flavor with cardamom powder and saffron.
Ingredients QTY Unit
Whole wheat flour 400 Gm
Salt To taste
Fat 35 Gm
Pure ghee To smear
Pre-preparations:
1. Sieve wheat flour; keep 50 gm aside for dusting.
2. Make medium soft dough with the remaining wheat flour, salt, melted fat and sufficient water. Cover the dough with a damp duster and rest for minimum 30 minutes.
Method:
3. Divide the dough into 12 equal portions. Roll out each one into a thin roundel of approximately 6” diameter using dusting flour.
4. Place on hot griddle. Bake / cook lightly. Cook the second side completely.
Place the first side over direct flame or live coal and allow the phulka to puff up [use a pair of tongs].
5. Remove and smear pure ghee when hot. Serve immediately.
Gajjar halwa No. of Portions 4
Ingredients QTY Unit
Indian carrots 250 Gm
Pure ghee 150 Gm
Milk 100 Ml
Mava 100 Gm
Sugar 250 Gm
Dry fruits 20 Gm
(almonds, pistachio,cashew)
Green cardamom powder ½ Tsp
Saffron For flavour
Pre-preparations:
1. Wash, peel and grate carrots.
2. Grate mava.
3. Blanch and cut almonds and pistachio into slivers.
Method:
1. Melt pure ghee in a heavy bottom pan. Add carrots and sauté over a slow fire for 10 min.
2. Add milk and cook till carrots are done. Let the milk evaporate fully.
3. Add mava. Mix well and continue cooking for 5-10 min. more.
4. Add sugar and mix well. Cook over a slow fire till sugar dries up.
5. Flavor with cardamom powder and saffron.