The simplest Indian Menu

The simplest Indian Menu

Masala papad

Mulligatawny soup

Chicken Tandoori

Alu pudina tadka

Rasbari and Gulab jaamun

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

Masala Papad

Ingredients and quantity

Onion                        1 nos.

Tomato                      1 nos.

Coriander leafs          few

Bhujia                        100 grams

Peanut roasted          3 packets

Salt.                            TT

Chilli green                 few

Methods of preparation:

• Chop onion, tomato, green chillies and coriander leaf
• Roast the papad
• Mix the chopped ingredients with peanut, salt, chat masala, red chilli powder and lemon Juice
• Place papad in plate and place the toppings on papad

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

Coriander 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

Coriander 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

Chicken Tandoori

Ingredients and quantity

Baby chicken                    2 nos

Hung curd                         1/2 kg

black salt.                          1 teaspoon

garam masala.                  1 tablespoon

Kashmiri mirch.               1 tablespoon           

cumin powder.                 1 teaspoon

kasturi methi.                  1 teaspoon

ginger garlic paste          3 tablespoon

salt.                                     TT

kitchen king.                    1 teaspoon

lemon juice.                     TT

mustard oil.                      1 tablespoon

Onion                                 1 nos.

Methods of preparation:

• Take a baby chicken and marinate it with lemon juice, GG paste, salt , mustard oil and Kashmiri mirch after cutting chicken across the breast from backside of neck. Also, incise or score in its thigh, leg and breast part with knife.(2-3 incision are okay)

• Now to prepare tandoori masala take a bowl, Mix hung curd, GG paste, mustard oil, Kashmiri mirch, kasturi methi, Mustard oil, cumin powder, garam masala, kitchen king, black salt and mix it properly

• Dip marinated chicken in tandoori Masala properly and keep it for some time to get best taste.

• Take a skewer, skew the chicken and keep it in Tandoor for 15/20 minutes or cook it in pre-heated oven at 250 degree Celsius for 30/40 minutes by basting in every 10 minutes.
• Serve it with Mint chutney, onion slices rounds and lemon wedges.

FOR MINT CHUTNEY

Blend corriander leaf, curd, Mint leaf, black salt, lemon juice, chat masala and green chilli in a blender.

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.

RASBARI and GULAB JAAMUN

Ingredients and quantity

Milk                          ½ litre

Sugar syrup.           300 ml

Lemon juice.           As required  

Methods of preparation:

• Boil the milk, add vinegar/lemon juice to curdle the milk.
• Hang the milk to remove any excess water from it in muslin cloth for half hour.
• Rub it with hands now for some time and portion it in round ball shape.
• Dip it in sugar syrup and cook for 5-10 minutes after covering in medium heat
• Cool it and put in refrigerator. Serve cold.

For Gulab JAAMUN,

Milk powder            1cup

Ap flour.                    ½ cup

Ghee.                        1 tablespoon

Lukewarm milk       as required

Methods of preparation;

• Mix and knead 1 cup of milk powder with ¼ cup of ap flour, 1 tablespoon of ghee and milk to form smooth dough
• Cover it for half hour and portion it to round balls.
• Deep Fry them till golden brown colour in oil.
• Soak it in sugar syrup and cover for few hours.