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