Indian Menu Card set 4

Indian Menu Card - IV

Papadi chaat

Mulligatawny soup

Hydrabadi dum biryani

Mirch Ka salan

Alu pudina tadka

Note : The Following Recipe is for 4 number of portion and please write it down in standard recipe Format.

Papadi chaat

Ingredients and quantity

Crisp papadi.             80 gram

Boiled potato.            50 gram

Tamarind paste.        10 ml

Rogini Mirch.             1 teaspoon

Black salt.                   1 teaspoon

Chaat masala.            1 teaspoon

Roasted cumin powder   1 teaspoon

Chopped tomato.              1 tablespoon

Pomegranate.                    1 tablespoon

Plain curd.                         1 tablespoon

Corriander leaves.           Few

Bhujiya.                              2 tbsp

Lemon juice.                      1 teaspoon

Tamarind pulp.                 1 tablespoon

Sugar.                                  1 teaspoon

Methods of Preparation :

• Wash, peel and cut the onion and tomatoes into small dice
• Boil the potatoes and cut it also in small dice
• For papadi Masala
• Take a mixing bowl , mix the onion , potato, tomato ,lemon juice , green chutney , tamarind paste , black salt , chat Masala and roasted cumin powder then , slowly mix well
• Take an appetizer plate , place the papadi over the plate and shift the mixture into papadi
• For Tamarind paste, Mix Tamarind pulp and sugar ,then blend well

Mulligatawny soup

Ingredients and quantity

Gram lentil.            150 gram

Rice.                         100 gram

Garlic.                      15 gram

Ginger.                    10 gram

Curry leaves.          5-6 pcs

Turmeric powder.       5 gram

Corriander seeds.        5 gram

Vegetable stock.           1 litre

Black peppercorns.     5 gram

Butter.                           1 tbsp

Chopped onion           50 gram

Bay leaf.                        2 pcs.

Salt.                                TT

Tamarind pulp.          10 gram

Coconut milk.              50 ml

Corriander leaf.           Few

Methods of Preparation :

• Soak lentils and rice in water .
• In another bowl , add ginger , garlic , curry leaves , corriander seed , black pepper corn , salt and make it paste.
• Heat butter in a pressure cooker ,add bayleaf and chopped onion
• Add Turmeric powder , curry powder and mix well
• Add ground paste , stir for few minutes and add soaked Dal , rice .
• Add salt , pressure cook the soup . Remove from heat and add tamarind pulp , coconut milk and stir
• Correct the seasoning and add crushed peppercorns
• Garnish by boiled rice , corriander leaf. Serve hot

Hydrabadi dum biryani 

In Hydrabadi biryani the pot is covered with  lid by sealing it with dough and cooked in slow heat at later stage.

Ingredients, quantity and method of preparation are given in a separate article . Please search with keyword. 

Mirch Ka salan

Ingredients and quantity

Green chilly big.               150 gram

Oil.                                       100 gran

Sesame seed.                     150 gram       

Cumin seed.                       30 gram

Roasted peanuts.              100 gram

Dry red chillies.                 4 pcs

Ginger chopped.               50 gram

Garlic.                                 10 gram

Mustard seed.                    2 Tbsp

Curry leaves.                      2 Tbsp

Onion(chop)                      50 gram

Tamarind pulp.                 5 gram

Salt.                                      TT

Methods of Preparation :

• Wash and slit the green chillies length wise , without cutting the chillies into two. Heat oil in kadhai and deep fry it
• For masala paste, mix dry roasted sesame seed , corriander seeds , cumin seed , whole red chilly, ginger ,garlic , peanut and then grind it
• Heat two tablespoon oil in a pan , add mustard seed , let it splutter and add onion
• Saute till onion is light golden brown and add Turmeric  , Masala paste and Cook for 3/5 minutes stirring constantly
• Add stock and cook in slow heat for 10 minutes
• Add Tamarind pulp , fried green chillies and salt .cook for few minutes
• Garnish by corriander leaf and serve hot 

ALU pudina Tadka

Ingredients and quantity

Potato.                   4 Medium size

Oil.                          1 teaspoon

Cumin seed.          1 teaspoon

Green chilly.         1 chopped

Asafoetida.            2 gram

Garam Masala.     For sprinkle

Salt.                           TT

For mint paste 

Mint.                         30 gram

Corriander leaf.     15 gram

Ginger piece.          10 gram

Water.                      For paste, few drops

Methods of Preparation :

• Boil 3 medium size potatoes , peel it and cut into cubes
• In a grinder , grind mint leaves , corriander leaves and ginger with few water
• Heat oil , add cumin seed  , add chopped green chillies, asafoetida and saute for few seconds
• Add mint paste and cook for few minutes 
• Add potato cubes , stir it . Add salt and sprinkle garam Masala on top .
• Remove from heat and garnish with mint leaves