Indian Menu For Dinner

INDIAN MENU FOR DINNER


  • Masala vada
  • Madras rasam
  • Chicken Chettinad
  • Dosa
  • Lemon Rice

  • Sambar
  • Barfi



The following Menu is for 4 no. Of portion and please write it down in standard recipe format as I have mentioned.

MASALA VADA 


Ingredients and quantity


Chana Dal.                80 gram

Rice flour.                  50 gram

Salt.                             TT

Asafoetida.                Pinch

Chopped ginger.       1 teaspoon

Corriander leaf.         Few

Green chillies.           10 gram

Fennel seed.              1 teaspoon

Mango powder.          1 teaspoon

Boiled grated potatoes.    100 gram

Black pepper.               4 gm

Oil.                                Deep fry

Corriander.                  Garnish


Methods of Preparation :


  • Wash and soak gram lentil overnight and strain it

  • Grind it in grinder without using water, grind in coarse form

  • Mix lentil, potato  grated, chopped green chillies, chop coriander, asafoetida, ginger paste, mango Mango powder, crushed black pepper, salt and mix well.

  • Grease water in hand and make round thick shape of 40/50 gram.

  • Heat oil and fry the patties ,make it golden brown and remove from heat

  • Garnish with corriander leaf and serve with coconut chutney after placing in appetizer plate.



MADRAS RASAM


Ingredients and quantity


Veg stock.                   1 litre

Red chilly.                  2-3 pcs

Asafoetida.                 A pinch

Rasam powder.         1 teaspoon

Corriander leaf.         Garnish

Curry leaf.                  2-3 pcs

Tamarind juice           10 ml

Tomatoes                   1 teaspoon

Mustard seed.            1 teaspoon

Oil.                              1  tablespoon

Salt.                             TT


Methods of Preparation :


  • Wash and grind tomatoes and keep it aside

  • In a soup pot, heat oil, fry mustard seed, black pepper corn, red chilly , asafoetida and curry leaves.

  • Add Turmeric, tamarind

  • Add grinded tomato juice then, stir well

  • Add stock and bring to boil, simmer for half hour 

  • Add chop coriander, Rasam powder and stir well

  • Cook for few minutes


CHICKEN CHETTINAD


Ingredients and quantity


Chicken               800 gram


For Chettinad Masala paste


Poppey seed.           1 tbsp

Coconut grated.        2 tbsp

Corriander seed       1 teaspoon

Cumin seed              1 teaspoon

Fennel seed             1 teaspoon

Whole red chilly         4 pcs

Cinnamon stick.         2 pcs

Green cardamom.     4-5 pcs

Cloves.                      4-5 pcs

Ginger.                      1 tbsp

Garlic.                        1 tbsp

Star anise.                 3 pcs


Other Ingredients


Turmeric powder.   1 tsp

Onion.                    150 gram

Red chilly.              1 tablespoon

Tomato.                  200 gram

Lemon juice.          1 tablespoon

Curry leaf.               8-10 pcs

Salt.                           TT

Oil.                            2 Tbsp


Methods of Preparation:


  • Clean the chicken, remove its skin and cut into cube shape

  • Roast the whole red chillies, grated coconut, poppy seeds, corriander seeds, cumin seeds, green cardamom, cloves , cinnamon , star anise, fennel seeds and grind the paste with ginger and garlic.

  • Heat oil, add onion and cook till translucent. Add tomatoes , red chilly powder and Turmeric powder

  • Add chicken, cook for sometime and add paste and cook.

  • Add lemon juice and stock , cover and cook 

  • Garnish with corriander leaf, serve Hot.



DOSA


Ingredients and quantity


Rice(soaked)                              150 gram

Urad Dal(split black lentils).        50 gram

Melted ghee.                               20 ml

Fenugreek.                                 10 gram


Methods of Preparation : 


  • Blend the rice, fenugreek and Dal separately then mix together and then, whisk few minutes.

  • Heat a non - sticky tawa, sprinkle a little water on tawa and wipe it of gently Using cloth.

  • Pour a ladleful of blended ingredients and make a circular of 200-225 mm thin circle

  • Smear little ghee over it and along the edges

  • Fold over to make a semi-circle or a roll. Serve it with sambar and coconut chutney.


LEMON RICE


Ingredients and quantity


90% boiled Rice.            600 gram

Lemon juice                   1 tbsp

Butter.                            2 tbsp

Mustard seed.                1 tsp

Lemon zest.                   A pinch

Salt.                                  TT

Bay leaf.                        2-3 pcs

Coconut powder.           5 gram


Garnish


Lemon wedges             4 pcs

Coriander                      4  leaves


Method of preparation :


  • Heat the pan, add oil, fry mustard seed and bay leaf.

  • Add all remaining ingredients and season then stir fry for 5 minutes.

  • Garnish with coconut powder.



SAMBAR


Ingredients and quantity


Chana Dal.                100 gram

Cumin seed.              2 teaspoon

Potatoes.                   100 gram

Onion.                       100 gram

Gourd ( lauka).          100gram

Eggplant.                   100 gram

Carrot.                       100 gram

Pumpkin.                  100 gram

Tamarind                   1 tbsp

Chilly powder.          1 teaspoon

Turmeric powder.    1 teaspoon

Salt.                               TT

Asafoetida.                 A pinch


For tempering


Oil

Dry red chillies

Mustard seeds

Fenugreek seeds

Asafoetida

Garlic and cumin seeds


Methods of Preparation :


  • First soak the tamarind in warm water for 30 minutes. Pick and rinse Dal well.

  • Boil Dal in a pressure cooker

  • Add chopped vegetables, Turmeric powder , red chilly powder , asafoetida and salt. Add 2 cup water and stir well

  • Pressure cook again for 1 whistle amd remove lid

  • Add sambar powder, tamarind pulp then, simmer in pressure cooker for 10-15 minutes.

  • Heat oil, crackle mustard seeds

  • Add fenugreek seeds, garlic, red chilly, asafoetida and temper it to add in pressure cooker

  • Remove from heat, serve it and garnish by corriander leaf


BARFI


Ingredients and quantity


Ghee                    120ml

Milk powder.         300 gram

Powdered sugar   60 gram

Milk                      150 gram


Methods of preparation:


  • Heat around 6 tablespoon of ghee in non-sticky pan.

  • Add milk and cook it for a minute.

  • Now, add milk powder slowly ensuring you are breaking the lumps. Cook it for 7-10 minutes till you get a thick paste. 

  • Add powder sugar and cook few minutes till it get thick. 

  • Grease tray with ghee and transfer our thick mixture into tray

  • Garnish with almond, pistachio slices and cashewnuts slices.

  • Rest it for around 1 hour. Cut into desired shape.





Post a comment

0 Comments