Indian Menu Card Pdf 1

 Indian Menu Card Pdf - I

Chicken Tangri kabab with Mint chutney

Kachumber salad

Murg pudina sorba

Mutton Rogan Josh

Palak paneer

Alu Gobi

Kashmiri pulao

Dry papad

Tandoori roti

Plain raita

Note : The following Recipe is for 4 number of pax and please write it in standard recipe format.


CHICKEN TANGRI KABAB


Ingredients and quantity   

Chi. Legs                 8 pcs.

Lemon juice          1 tablespoon

GG paste                1 tablespoon

Garam Masala powder    10 gram

Rogini Mirch.        5 gram

Tandoori colour   As required

Salt                                TT

Black salt.                    TT

Hang curd.               100 gram

Kastoori methi.         1 teaspoon

Green chilly paste    1 teaspoon

For Basting ,

Butter.                       50 gram

Corriander leaf.       garnish

Methods of Preparation :

  • Dry the chicken by placing in kitchen towel and incise the chicken legs
  • Add lemon juice , salt, rogini mirch and leave it for 10 minutes
  • Make masala by adding hung curd , lemon juice , kastoori methi , green chilly paste , GG paste , rogini Mirch , tandoori Colour , garam masala powder , black salt , salt and mix well.
  • Dip chicken legs into batter , coat properly and rest for an hour
  • Skew in the skewer and cook in heated tandoor by basting regularly


MINT CHUTNEY

Ingredients and quantity

Mint                       50 gram

Chat masala.          TT

Black salt.               TT

Corriander.           30 gram

Green chilly           5 gram

Salt                           TT

Lemon juice           1 teaspoon

Hung curd.             As required

Methods of Preparation : 

  • Blend all the ingredients adding little water as required and correct seasonings


KACHUMBER SALAD 


Ingredients and quantity

Cucumber            100 gram

Carrot.                  50 gram

Onion.                  50 gram

Tomato                50 gram

Lettuce                 4 pcs

Caspsicum.         20 gram

Green chilly       20 gram

Corriander          1 teaspoon

Lemon juice        1 teaspoon

Chat Masala        1 teaspoon

Black salt.            1 teaspoon

Chilly powder.    1 teaspoon

Olive oil.               1 tablespoon

Roasted cumin powder  1 teaspoon

Methods of Preparation :

  • Cut all ingredients into small dices 
  • Toss it in lemon juice , black salt , chat masala and roasted cumin powder
  • Chef Note : just before serving add all herbs , spices and toss


MURG PUDINA SORBA


Ingredients and quantity

White stock                 1 litre

Chicken boneless.      200 gram

Gram flour                   50 gram

Ginger (chopped).       1 teaspoon

Plain curd                     50 ml

Roasted cumin powder.   1 teaspoon

Chopped green chilly.       1 teaspoon

Crushed pepper corn        2 gram

Lemon juice                        1 tablespoon

Seasonings.                          TT

Cream                                   50 ml

Mint.                                     20 gm

Methods of Preparation :

  • Boil the chicken and cut into brunoise shape.keep aside
  • Add gram flour , curd and mix well
  • Add one cup of water and whisk well so that no lumps are formed
  • Heat this mixture , add chopped mint , chopped green chilly , crushed peppercorn , roasted cumin powder , chopped ginger and mix well.
  • Add stock and bring to boil and lower the heat for simmering
  • Simmer 5 minute and strain. Bring to boil once again then add boiled chicken , lemon juice
  • Mix well , remove from heat and add cream.
  • Garnish by mint leaves


MUTTON ROGAN JOSH


Ingredients and quantity

Dice cut Mutton               400 gram

Aniseed.                              5 gram

Veg oil                                 50 ml

Rogini Mirch                     15 gram

Red gravy.                         300 gram

Seasonings.                         TT

Bay leaf                               3-4 pcs

Fresh cream                      1 teaspoon

Kastoori methi.                 1 teaspoon

Corriander leaf                 garnish

Whole garam masala.      1 teaspoon

Methods of Preparation : 

  • Take a thick and deep pot, add fry whole garam masala 
  • Add rogini Mirch and mutton , stir fry few seconds and add pinch of salt
  • Add water and boil untill 90 % done 
  • Take another pan , add oil , fry aniseed and add boiled mutton and fry for few minutes
  • Add red gravy , cook again for few minutes then , add kastoori methi ,mix well
  • Garnish by cream and corriander leaf


Tandoori roti


Ingredients and quantity

Whole meal flour.            100 gm

Salt.                                      A pinch

Water                                  As required

Methods of Preparation :

  • Make a soft dough by mixing flour , salt and water . Keep it half an hour and portion it in small dough 
  • Roll it in flat shape with roller ,after portioning in small shape
  • Heat griddle,cook on both sides. Serve hot


PALAK PANEER 


Ingredients and quantity

Palak.                300 gram

Paneer(dice)    400 gram

Garam masala       1 teaspoon

Chop ginger , garlic     1 tablespoon 

Chop green chilly.  1 teaspoon

Cashewnut         50 gram

Tomato pulp      50 gram

Salt                        TT

Fresh cream.      garnish

Mace                    4 gram

Butter.               As required

Methods of Preparation :

  • Dice cut the paneer and shallow fry it
  • Mix onion , ginger garlic , green chilly and cashewnut paste 
  • Heat butter , add onion paste and add tomato pulp and cook
  • Add Palak paste , then add garam masala, salt , paneer.
  • Mix well and cook for few minutes


KASHMIRI PULAO


Ingredients and quantity

Long grain rice             300 gram

Dice cut apple               50 gram

Dry nut ( cashewnut, coconut, raisin) 50 gm

Ghee                                 5 gram

Pomegranate                 As required

Saffron                            A pinch

Sugar.                               5 gram

Rosewater                      Few drops

For Garnish                  

Coconut powder.          1 teaspoon

Brown onion.                1 teaspoon

Dry red cherry              1 teaspoon

Methods of Preparation :

  • Wash rice and cut the fruits into dices 
  • Boil water , add whole garam Masala and add rice after water has boiled 
  • Cook till rice is 90% done , keep it aside
  • Heat a pan , add ghee , fry dry nuts 
  • Add boiled rice and cover it by silver foil
  • Add dice cut fruits and add saffron, Rosewater
  • Garnish with coconut powder , dry red cherry and brown onion 


ALU GOBI


Ingredients and quantity

Cauliflower.          150 gram

Whole red chilly.  2 pcs

Potato (dice cut).  200 gram

Fresh gravy           30 ml

Salt                          1 teaspoon

Cumin seed           1 teaspoon

Turmeric powder  1 teaspoon

Corriander leaf       garnish

Oil.                            Deep fry

Methods of Preparation :

  • Blanch the cauliflower and boil potato
  • Deep fry the cauliflower and potatoes separately
  • Take a pan , add oil , fry cumin seed and temper whole red chilly
  • Add a pinch of Turmeric powder , add boiled potato . Fry for few minutes and add blanched cauliflower. Add seasoning . Stir fry for few minutes
  • Add fresh gravy and cook for few minutes
  • Make it dry and add salt . Garnish by corriander leaf


PLAIN RAITA


Ingredients and quantity 

Hung card                200 ml

Black salt                   5 gram

Chop green chilly.    5 gram

Chop corriander      5 gram

Roasted cumin powder  5 gram

Chilly powder           As required

Lemon juice               5 ml

Chat masala.              5 ml

Rogini Mirch             Garnish

Salt                               TT

Methods of Preparation :

  • Mix well all the ingredients
  • Garnish by rogini Mirch and roasted cumin powder
  • Serve chill
















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