Indian Menu For Dinner set-2

Indian Menu For Dinner - II

Hara kabab

Kachumber salad

Tomato Ka shorba 

Chicken butter Masala

Butter naan

Jeera pulao

Dry papad

Cucumber Raita 

Note : The following recipe is for 4 no. of pax and please write down it in standard recipe format.

 

Hara kabab 


Ingredients and quantity

Paneer ( grated )               100 gram

Grated potato ( boiled).   100 gram

Refined flour .                    50 gram

Palak paste .                     100 gram

Green peas ( paste).        100 gram

Garlic ( chop )                    10 gram

Ginger ( chop )                    5 gram

Green chilly ( chop)           10 gram

Cashewnut powder.           20 gram

Corriander leaf ( Fine chop )  10 gram

Garam masala powder     15 gram

Black salt                              TT

Salt                                        TT

Oil.                                        Deep fry

Methods of Preparation :

  • Take a mixing bowl , mix Palak paste , chop ginger , garlic , cashewnut powder , chop green chilly , chop corriander leaf , green peas paste , grated boiled potato and mix well
  • Add garam masala powder , black salt , salt and mix well
  • Add flour as required for binding
  • Divide it in small bowl , fry for some time , then make coin shape and deep fry it again till done.

Chef Note : adding little cornflour also may help for extra crispiness and binding


Butter Naan


Ingredients and quantity

Flour.                      500 gram

Milk.                       150 gram

Egg.                          1 pcs.

Salt.                          A pinch

Sugar                      1 tablespoon

Baking powder.    1 teaspoon

Butter.                    20 gram

Methods of Preparation :

  • Make a dough by adding flour , milk , eggs , salt , sugar and baking powder
  • Rest for 2 hour by covering with wet cloth
  • Maka a small portion ball and shape it with hand
  • Cook it in heated tandoor for 1-2 minutes
  • Remove from heat and grease butter over naan. 
  • Serve hot by cutting into pieces 


Tomato Ka shorba 


Ingredients and quantity

Tomato puree                   200 gram

Tomato concasse             100 gram

Garam Masala powder  10 gram

Stock.                                   1 litre

Roasted cumin powder   1 teaspoon

Chop garlic.                       50 ml

Chop chilly.                       1 teaspoon

Seasonings.                        TT

Butter.                                2 Tablespoon

Chop onion                        50 gram

Methods of Preparation : 

  • Heat butter , add bay leaf , fry chop onion , ginger and garlic
  • Add tomato puree , cook for few minutes and add Tomato concasse
  • Add garam masala powder , roasted cumin powder , chip green chilly 
  • Add stock and cook for half  hour 
  • Strain , Re-heat the liquid 
  • Add seasonings and garnish with corriander leaf


Chicken Butter Masala


Ingredients and quantity

For Masala gravy 

Butter                          20 gram

Onion ( Fine chop )  20 gram

Ginger garlic paste   40 gram

Cumin and corriander powder  1 tablespoon

Garam masala powder.      1 tablespoon

Rogini Mirch                         1 tablespoon

Tomato puree.                      100 gram

Tomato concasse.                 50 gram

Stock.                                      1 litre

Cream.                                    50 ml

Kastoori methi.                     1 tablespoon

Corriander leaf                     Garnish

Garam Masala.                      1 tablespoon

For Marination 

Chicken                           8 pcs. 

Rogini Mirch                  1 tbsp

Green chilly powder    1 tsp

Tandoori Colour            10 gram

Kastoori methi.              15 gram

GG paste                          15 gram

Garam masala powder   15 gram

Black salt                          5 gram

Lemon juice                     5 gram


Methods of Preparation :

  • Wash and remove chicken skin and fat. Incise it and dry
  • Sprinkle salt , lemon juice, rogini Mirch and keep for some time 
  • Prepare Tandoori masala and dip marinated chicken into Tandoori masala batter, rest for 1 hour
  • Grease the skewer and skew marinated chicken
  • Cook chicken into low to medium heat and baste it with butter while cooking. Cook 15/20 minutes

For Masala Gravy

  • Heat oil in a thick bottom sauce pan , add khada masala and bayleaf 
  • Add chop onion , cook untill light golden  brown in colour and add GG paste. Cook for a while 
  • Add cumin powder , corriander powder , chilly powder , rogini Mirch and garam masala. Stir well
  • Add tomato puree and after a minute add tomato concasse
  • Cook gravy in simmering heat and cook till oil floats on top
  • Correct the seasonings


Dal Makhani


Ingredients and quantity

Red kidney bean                 100 gram

Whole black Dal.                 150 gram

Salt.                                          TT

Butter.                                    100 gram

Bayleaf                                     3 pcs

GG paste                                  TT

Tomato puree.                       100 ml

Roasted cumin powder       1 teaspoon

Garam masala powder        1 teaspoon

Chilly powder.                       1 teaspoon

Cream                                     100 gram

Oil.                                           50 gram

Dry red chilly.                        3 pcs

Kastoori methi                      10 gram

Methods of Preparation :

  • Soak while black lentil and red kidney bean for overnight
  • Wash and pressure cook whole daal and kidney bean 
  • Heat the pan with oil, fry red dry chilly, add ginger garlic paste and fry until light brown
  • Add tomato puree. Cook for a while and add roasted cumin powder, chilly powder , garam Masala powder
  • Cook for few minutes and add boil lentils and kidney beans . Mix well then , add stock
  • Cook in slow heat , add cream and top by butter 
  • Garnish with cream , corriander leaf


Jeera pulao


Ingredients and quantity

Long grain Rice            300 gram

Ghee.                               50 gram

Salt                                   2 Tbsp

Cumin seed.                   1 tablespoon

Methods of Preparation :

  • Wash rice and keep it aside 
  • Boil water with whole garam masala
  • Add rice and cook
  • In another pot , heat ghee , temper cumin seed and make it golden
  • Add it in rice and cover rice with silver foil to infuse flavour. Simmer a while in low heat


Cucumber Raita


Ingredients and quantity

Hung curd.                   100 ml

Black salt.                      1 teaspoon

Roasted cumin powder.    1 teaspoon

Salt.                                   TT

Black salt                         1 teaspoon

Cucumber ( grated ).      2 Tablespoon

Water ( optional )           optional

Methods of Preparation :

  • Combine all ingredients and garnish with chopped mint leaves and corriander leaf 








 




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