Indian Menu That You Should Know











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


ingredients and quantity

Potato                           8 nos.

Onion                           500 gram

Coriander leaf          small bunch

Red chilli powder     1 teaspoon

Coriander powder   1 teaspoon

GG paste                      TT

Salt.                              TT

Breadcrumbs             50 gram

Methods of preparation:

  • Boil the potatoes and mash it. 
  • Chop coriander leaf, onion and add it in mashed potatoes.
  • Add breadcrumbs, red chilli powder, coriander powder, GG paste and salt. Mix it together.
  • In a bowl, prepare a AP flour paste. In another bowl take breadcrumbs. 
  • Grease the hand with oil and make the potato mixture into round shape.
  • Dip it in flour mixture and then in breadcrumb mixture. 
  • Deep fry it till golden brown. Insert toothpick and serve with mint chutney.
  • Prepare a batter of gram flour, a pinch of baking powder, salt, Kashmiri Mirch. 
  • Make the mashed potatoes into flat round shape. Dip it in batter and deep fry it till golden brown. 

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.

Ingredients and quantity

Paneer                300 gram
Oil                        2 tablespoons
Ginger garlic     50 gram
Onions               200 gram
Tomato              200 gram
Whole garam masala    10 gram
Red chilli powder           1 teaspoon
Garam masala                 1 teaspoon
Coriander leaf                 garnish
Green peas                       500 gram
Cream                                garnish

Methods of preparation:
  • Heat a pan and add 1 tablespoon of oil. 
  • Add cardamom and ginger garlic chopped. then, add chopped onions. Saute it and cook till the onions turned into light golden. 
  • Add chopped tomatoes and salt, turmeric
  • Cook in medium flame till the gravy turn mushy. Cool this mixture and blend it without adding water to form smooth paste. Strain if needed and keep aside.
  • Boil the peas, keep aside and deep fry medium dices of Paneer till golden after sprinkling some Kashmiri Mirch, salt and turmeric.
  • heat a pan with 1 tablespoon of oil and add bay leaf and cumin seeds. 
  • Pour onion and tomato blended gravy. Then, add chilli powder, garam masala and coriander powder. Saute it till it thickens.
  • Now, add boiled green peas in gravy and add a cup of water. Mix it well and check seasonings.
  • Add fried paneer in gravy, kasturi methi and cook further 2-3 minutes.
  • Garnish by adding fresh cream and coriander leaf.

Ingredients and quantity

Mutton                    500 gram
Kashmiri Mirch      3 Tbsp
Mint twigs.              For garnish
Whole garam masala     15 gram
Hing                           1 teaspoon
Ginger powder        1 teaspoon
Fennel powder        1 teaspoon
Salt                             TT
Ghee                           50 ml
Cumin powder         1 teaspoon
Cinnamon powder  1 teaspoon

Methods of preparation:
  • Prepare a paste of Hing, fennel powder, Hing, ginger powder and Kashmiri Mirch.
  • Now, heat a pan, add cardamom and mutton pieces. Cook this in medium flame till mutton becomes brown.
  • Add the paste of step one and salt and cook mutton in slow heat for 1 hour
  • You can skip above long step by simply pressure cooking mutton with step number 1 paste and transfering again in pan. 
  • Now, add cumin powder, cinnamon and cardamom powder. Mix it will with mutton and cook for another 20-30 minutes till meat become tender and Rogan(oil floats)
  • Check for seasoning and garnish with twigs of mint. 

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                  

Brown onion.                 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 almost 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 brown onion.

Ingredients and quantity

Flour                     200 gram
Cornflour             90 gram
Water                    120 ml
Yogurt                    90 ml
Baking soda          1 teaspoon
Food colour yellow      1 teaspoon
Oil/ghee                  Frying

For syrup

Water                  300 gram
Lemon juice       15 ml
Sugar                   400 gram
Cardamom          6-7 pcs

Methods of preparation:
  • Mix Ap flour, baking powder and food colour with yogurt, water and make a batter of jabebi. Take care of consistency.
  • Make sugar syrup. Boil water and sugar and add green cardamom, lemon juice. The lemon juice helps to prevent crystallization of sugar syrup. 
  • Take a pan. Add oil/ghee in medium high heat. Make a shape of Jalebi by using piping bag. (ensure oil is hot enough for better puff)
  • Fry both sides and dip fried Jalebi to sugar syrup immediately.
Chef notes: if your syrup is too cold, syrup won't be absorbed by your Jalebi and if it's too hot, Jalebi won't be soften. Similarly, if too thick, syrup won't be absorbed and if too thin, Jalebi will be sloggy.

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