INDIAN MENU TABLE D Hote

 INDIAN MENU  TABLE D' Hote 




CHICKEN TIKKA

MINT CHUTNEY

KACHUMBER SALAD

MURG PUDINA SORBA

HYDRABADI DUM BIRYANI

PLAIN RAITA

GAJAR KA HALUWA

Note: The following recipe is for 4 number of portion and please write it down in standard recipe format as I have mentioned with ingredients, quantity, unit, unit cost, total cost and remarks.

CHICKEN TIKKA

Ingredients and Quantity

Chicken breast          3 nos.

Hung curd.                 500 gram

Mustard oil.               3 tablespoon

Ginger garlic paste.  TT

Salt                              TT

Kashmiri Mirch           4 teaspoon

Gram flour                    50 gram

Cumin powder.              1 teaspoon

Garam masala.              2 teaspoon

Black salt.                      1 teaspoon

Black pepper.                1 teaspoon

Chat masala.                 1 teaspoon

Kastoori methi.            1 teaspoon  

Methods of preparation:

  • Hung the curd to remove any excess water from it for at least 30 minutes.
  • Cut Chicken breast into medium dices and marinate it with hung curd, Kashmiri Mirch, cumin powder, garam masala, black pepper, black salt, roasted kastoori methi and chat masala.
  • Now, heat pan and add mustard oil. Follow it by adding gram flour and Kashmiri Mirch.(Indian roux)
  • Add the Indian roux to the second step marination and mix it gently.
  • Heat pan, add little oil and add chicken in cast iron or non-sticky pan.
  • Cook for 5 minutes each side by covering in medium flame.
  • Take it out in bowl and add butter.
  • Skew it in skewer and cook it in direct flame at high heat
  • Again, take it in bowl, heat a coal, place coal in a bowl after adding ghee for charred smoking effect.
  • Service it by tossing it in little chat masala.
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

Creamb                                   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

HYDRABADI DUM BIRYANI

Ingredients and quantity 

Chicken leg piece.         4 nos

ginger and garlic.           TT

Turmeric powder.           1 teaspoon

Red chilli powder.          1 teaspoon

cumin powder.               1 teaspoon

corriander powder.       1 teaspoon

chicken masala.             1 teaspoon

biryani masala               1 teaspoon

salt                                    TT      

oil.                                    50 gram

long grain rice               400 gram

onion.                              100 gram

Biryani Essence            a dash

Gulab jal.                      1 teaspoon

METHODS OF PREPARATION 

  • Wash the chicken meat properly and marinate it with ginger garlic paste, Turmeric powder, Kashmiri mirch, cumin powder, corriander powder, chicken Masala, salt and oil.
  • Slice the onion, Heat oil and add whole garam Masala. Now, add sliced onion and cook till onion gets golden brown in colour.
  • Add marinated chicken pieces and stir it then, over it.
  • In a big bowl , wash rice and soaked it in water for 15/30 minutes.
  • Heat water with whole garam masala. once water gets boiled, add soaked rice and cooked it .when cooked ,strain it.
  • Now, add the cooked rice in chicken, add biryani masala, ghee, gulab jal and cover it with lid to dum in slow heat.
  • Stir it and serve by garnishing with fried onion slices.

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

GAJAR KA HALWA

Ingredients and quantity

Milk.                       500 gram

Grated carrot.       500 gram

Sugar.                    100 gram

Ghee.                     100 gram

Almond and cashewnuts.  Few

Cardamom powder             dash

Methods of preparation:

  • Boil milk and reduce it till it thickens and is reduced.
  • Grate the carrot with grater
  • Heat pan, add ghee, and add grated carrot. Saute it till water in carrot dried out.
  • Add sugar blended. Cook a while
  • Now add milk, stir it and cook till milk is absorbed. 
  • Add cashewnuts and almond chopped, cardamom powder and portion it.





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