Recipes Indian Spices

BHM - 254
Assignments
On
Spices & Spice Mixes
Class 2 - Spices
Class 3 - Spice mixes - Recipes of

1. Puliyodharai Mix / 2. Rasam Powder
3. Sambhar Masala / 4. Chettinad Masala
Class 4 - Kashmiri Vaer masala
Class 5 - 1. Chaat masala / 2. Garam masala
Class 6 - 1. Lazaat -e – taam / 2. Nihari Masala
Class 7 - 1. Bengali Garam masala / 2. Bhaja masala

3. Panch phoren masala / 4. Jhal muri Masala
Class 8 – 1. Rechaedo Masala / 2. Cafreal Masala

3. Balchao masala
Class 9 - 1. Amti Masala / 2. Goda masala

3. Kala masala
Introduction to Indian Cuisine - Practical

Chef Bantwal Shashidhar Bhat
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Recipes
Menu 1
Andhra Cuisine
Hyderabadi chicken Khorma
Diwani Hundi
Drumstick Dal
Vanakaya Pacchadi
Andhra puliyodharai
Gil – e – Firdaus
Hyderabadi Chicken Khorma

Ingredients Qty Method
Chicken 1 kg Cut into curry cut
oil 15 ml
Salt 3 gms
Red chilly powder 6 gms
Turmeric powder 2 gms
Ginger Garlic paste 15 gms
For the Masala
Peanuts 15 gms
Dessicated coconut 25 gms
Poppy seeds 15 gms
Onions 60 gms Finely sliced
Oil 15 ml
Curd 200 ml
Garam masala powder 5 gms
Green chillies 10 gms
Garnish
Coriander leaves 15 gms Washed & chopped
Mint leaves 15 gms Washed & chopped

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Method :
1. Wash the chicken and drain . mix with ginger garlic paste , salt , chilly
powder , turmeric powder and leave for about an hour .
2. Dry roast the dessicated coconut , peanuts and poppy seeds, cool it and
blend to a fine paste
3. Slice onions . in a pan with minimal oil fry the onion slices till golden
brown and make a paste
4. Now Heat a vessel , add oil , Roast the chicken pieces and remove and
keep it separate.
5. add ginger garlic paste, green chillies and saute for a few minutes . add the
paste of onions .
6. Cook for some time and add the chicken pieces and cook . Add the masalas
and cook for another few more minutes
7. Add the coconut , poppy seed paste .
8. Cook till the paste thickens. Add little water so that the masala doesn’t
burn .
9. Add the beaten curd . cook till the oil separates.
10. Check the doneness of chicken . Check the seasoning and the consistency
11. Now finish with chopped coriander and mint and serve hot with roti or
pulao
Diwani Hundi :
Oil 45 ml
onion 45 gms chopped
Ginger 15 gms
garlic 15 gms
Tomato 60 gms chopped
Cashew whole 10 gms
Carrot 30 gms dices
Cauliflower 30 gms florets
Capsicum 20 gms Dices
Potato 40 gms Dices
Green peas 20 gms
Beans 30 gms Dices
Whole garam masala 5 gms Cardamom , cloves, cinnamon , bay leaves
Kashmiri chilly powder 6 gms
Coriander powder 3 gms
Jeera powder 3 gms

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Salt 2 gms
Yoghurt 100 ml
Kasoori methi 3 gms Crushed or powdered
cream 15 ml
Coriander fresh 30 gms Finely chopped
Method :
1. Process all vegetables as required.
2. In a pan heat oil , add garam masalas and when the splutter add the onions
and cook till golden brown.
3. Add Ginger garlic paste , masalas and the chopped tomates .
4. Cook till the tomatoes becomes mushy . Add the vegetables , whole cashews
and mix . Add water and cover and cook till vegetables are cooked.
5. Add curd and check the seasonings, cook till all vegetables are properly
cooked.
6. Finish with cream and chopped coriander and serve hot with roti or pulao .
Drumstick Dal :
Drumstick 100 gms Batons
Tuvar dal 200 gms
Onions 50 gms dices
Green chillies 15 gms slit
Tomatoes 30 gms dices
Coriander leaves 30 gms
Oil 30 ml
Salt 2 gms
Tempering
Oil 15 ml
Mustard seeds 5 gms
Jeera seeds 5 gms
Garlic 15 gms
Red chillies 5 gms
Curry leaves 5 gms
Method :
1. Wash and soak tuvar dal . Cook it it pressure cooker till done

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2. Process vegetables as per requirement . In a vessel heat oil add the onions ,
green chilly and saute it . Add the drumstick , tomato and add turmeric
powder , red chilly powder , salt and water and cook till the drumstick is done
3. Add the boiled dal to the drumstick and mix well . Cook till the proper
consistency is attained.
4. Now temper with oil, mustard seeds , red chilly , curry leaves and garlic.
5. Finish with chopped coriander and serve with rice
Vanakaya Pacchadi :
Big brinjal 400 gms Roast over fire and remove the skin
tomato 30 gms chopped
Green chilly 15 gms chopped
Garlic 15 gms Cloves stuff in brinjal
shallots 30 gms sliced
oil 30 ml
Roasted cumin powder 10 gms
salt 3 gms
Coriander fresh 30 gms
Mustard seeds 5 gms
Cumin seeds 5 gms
Asafoetida 3 gms
Method :
1. Wash and wipe dry the brinjals. Make slits on the brinjal . stuff with garlic
cloves.
2. Roast over live flame till the outer skin is burnt and separates.
3. Can roast onions and tomatoes also.
4. When the process is done remove of all burnt skins and roughly chop all
vegetables.
5. Heat oil in a pan , add the chopped onions , tomato and add the masalas .
cook and mix in the mashed brinjal . mix properly and check the
seasonings.
6. Now temper with mustard , jeera and Asafoetida
7. Serve hot or warm with chopped coriander sprinkled on top.

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Andhra Puliyodharai :
Ingredients Quantities Method
For Tamarind Masala Mix
Gingelly Oil 5 ml
Coriander seeds 5 gms
Urad dal 10 gms
Channa dal 10 gms
Pepper Corns 5 gms
Methi Seeds 2 gms
Kashmiri chillies 10 gms
White Sesame seeds 15 gms
Tempering
Gingelly oil 30 ml
Mustard seeds 5 gms
Urad dal broken white 3 gms
Channa dal 3 gms
Roasted Peanuts 30 gms
Kashmiri chilli 5 gms Broken into bits
Curry leaves 10 gms
Asafoetida 3 gms
Tamarind Extract 225 ml
Turmeric Powder 2 gms
Jaggery 3 gms
Salt 5 gms
Cooked rice 600 gms
Method :
1. Heat pan , add Gingelly oil 5 ml and roast ingredients for masala mix
2. Roast sesame seeds ( 15 gms ) till they crackle and becomes golden brown.
3. Blend to make a fine powder
4. Heat Kadai,Add 30 – 45 ml of gingelly oil . Add mustard, urad dal broken ,
channa dal , peanuts. Saute till the mustard splutters
5. Add red chilly , curry leaves and a pinch of Hing . saute for some more time
6. Add tamarind juice , turmeric , Jaggery and salt
7. Boil the liquid under slow fire and with a lid on for 10 mins or till the oil
separtes out
8. Add the Masala Powder and cook till oil starts oozing out .
9. Now the Tamarind mix ( puli kacchal ) is ready
10. Boil rice ( straining Method) and add the prepared Puli kacchal and
mix gently till it is evenly mixed.
11. Serve hot with a garnish of chopped fresh coriander , fried curry leaves
( fried cashews is optional )

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Gil -e – Firdaus :
Items Qty Method
Full cream Milk 500ml
Lauki / bottle gourd 150 gms Peeled , grated
Sago 30 gms Wash , soak & boil
Basmathi rice 50 gms Wash , soak 7 boil
Almonds 15 gms Roast in ghee and cut into 2
Cardamom powder 5 gms
Saffron Few stands
Ghee 15ml
Condensed milk 100 ml
Sugar 30 gms
Cashew nuts 20 gms Roast in ghee
Pistachio 15 gms Roast in ghee and cut into half
Raisins 15 gms Roast in ghee
Method :
1. Peel and deseed the lauki . grate and keet separate in water.
2. Wash , soak and boil sago and basmathi separate.
3. Boil your milk . in another pan heat ghee and roast all dry fruits and
keep separate.
4. In the same ghee , add drained lauki and allow to cook .
5. Add some milk and cook lauki till well done .
6. Add the boiled sago , basmathi rice and milk . cook till the mixture is
wellcooked and creamy
7. Add condensed milk , add sugar and check the consistency . Needs to be
thick pouring consistency .
8. Sprinkle cardamom powder and saffron strands ( soak saffron strands in
little hot milk to give color )
9. Sprinkle the roasted dry fruits and serve chilled

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Menu 2
Karnataka Cuisine
Carrot Kosumbhari
Mangalorean fish curry
Badnekayi Aloo gadde palya
Dali Thoi
Pineapple menaskai
Chitranna
Hyagreeva Maddi
Carrot Kosumbhari
Moong dal 50 gms Soaked for about 2 hours
carrot 100 gms Grate
Coconut 30 gms Grate
Green chillies 15 gms chopped
Coriander fresh 30 gms chopped
pomegranate 30 gms Peeled ,
Lemon ½ no juice
Curry leaves 5 gms
Mustard seeds 5 gms
Salt 3 gms
Oil 15 ml
Red chillies 5 gms Broken into bits
Asafoetida 5 gms
Method :
1. Wash and soak moong dal for about 2 hours . drain and remove the water
2. Grate carrots , coconuts , chop chilly , coriander , squeeze lemon and take
the juice , peel pomegranates.
3. Mix all ingredients , Check for seasoning , Store in refrigerator
4. Now Temper with oil, mustard, red chillies, asafoetida and curry leaves
5. Serve chilled with a sprinkle of Coriander and pomegranate .

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Mangalorean Fish curry :

Fish - Seer 500 gms Darnes or dices
Onion 30 gms chopped
Green chillies 15 gms slit
Coconut milk 150 ml
oil 30 ml
Tamarind 25 gms
Curry leaves 5 gms
Salt 2 gms
Method :
1. Cut and wash fish as required . matinate with salt , lemon juice and
turmeric powder
2. Soak tamarind , make coconut milk - 1st and 2nd extraction
3. In a pan heat oil, add onions and chilly and cook till onions are golden
brown
4. Add the masala powders and cook for another few minutes till oil starts
separating .
5. Add the tamarind juice and little water as required.( second
extracxtion coconut milk can be added )
6. Add the fish pieces . do not stir vigourously. Just shake the vessel so that
everything is evenly mixed.
7. When the fish is almost done add the coconut milk - 1st extraction
8. One boil , add the curry leaves , switch of the flame and cover and leave
9. Remove the fish with the gravy in a serving bowl and serve hot with neer
dosa or rice etc.
Badnekayi Aloogadde palya :

Potato 100 gms Peel and dice
Brinjal 50 gms dices
Oil 15 ml
Curry leaves 10 gms
Mustard seeds 5 gms
Jeera seeds 5 gms

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Asafoetida 3 gms
Onion 50 gms Chopped roughly
Green chilly 10 gms chopped
Tamarind 45 gms pulp
Jaggery 30 gms
Coconut 60 gms Grate and paste
Coriander leaves 45 gms Chopped for garnishn
Garlic 15 gms peeled
Sambhar powder 30 gms
Onions 45 gms Roughly cut
Method :
1. Process all vegetables as required .
2. Make a paste with coconut , coriander fresh , garlic , sambhar powder and
onions
3. In a vessel heat oil, add mustard seeds ,cumin seeds , curry leaves and
asafoetida.
4. Add onions chopped cook for some time till they become golden brown
5. Add Turmeric powder , salt and potatoes and continue cooking . Add water
if required.
6. Add the ground paste and continue cooking . when the potatoes are more
than half done add the brinjal , green chillies etc and cook on slow fire
7. Add tamarind and jaggery and allow to cook till vegetables as well done
8. Check for the consistency and seasoning
9. Remove in a serving bowl , sprinkle with chopped coriander and serve hot
with dosa , chappathi etc
Dali Thove :
Tuvar dal 100 gms
Green chilly 15 gms
Salt 3 gms
Asafoetida 2 gms
Ghee 25 ml
Mustard seeds 3 gms
Curry leaves 5 gms
Red chilly 5 gms

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Method :
1. Wash , soak and boil dal along with green chilly in a pressure cooker for
about 3- 4 whistles .
2. Remove dal from the cooker and mash nicely add salt . add water as per
consistency and keep on slow flame to boil.
3. Temper the dal with ghee, mustard seeds , red chilly , curry leaves and
asafoetida.
4. Switch of the fire and cover and keep .Sprinkle some chopped coriander
leaves and irts ready to serve .
5. Serve hot with rice , idly etc
Pineapple Menaskai :
Fresh pineapple 100 gms Peeled , cored and Medium diced
Jaggery 10 gms
salt 2 gms
White til seeds 30 gms
Urad dal 10 gms
oil 30 ml Preferably coconut oil
Methi seeds 3 gms
Byadagi chillies 20 gms
Curry leaves 10 gms
Coconut 100 gms grated
Mustard seeds
Method :
1. Process vegetables as required .
2. Boil pineapple along with salt, turmeric powder, jaggery and tamarind .
Reserve the water.
( boil pineapple in just required quantity water , do not through the water use it for
the gravy).
3. Dry roast the sesame seeds and keep it aside . in another pan add small
quantity oil and roast the urad dal to golden brown , red chilly , methi seeds
, curry leaves and remove . Add all the roasted ingredients into a mixer
blender. Add grated coconut and little water and make into a fine to
slightly coarser paste.
4. Remove from the blender , add the masala to the pineapple and continue to
cook till the gravy is slightly thick
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5. Give a tempering with coconut oil,mustard seeds,curry leaves and red chilly
6. Serve hot and serve with hot rice.
Chitranna :
Items Qty Method
Cooked rice 400 gms
Oil 15 ml
Mustard seeds 5 gms
Urad dal 3 gms
Channa dal 3 gms
Red chilly whole 5 gms
Peanut raw 15 gms
Green chilly 15 gms
Ginger 10 gms
Lemon 1 no
Curry leaves 10 gms
Hing 3 gms
Salt 3 gms
jaggery 10 gms
Method :
1. Wash , soak and boil rice . Strain and allow to cool . spread on a table
or on a plate so that each rice is separate .
2. Process all vegetables . In a vessel heat oil add mustard seeds , channa dal
, urad dal and peanuts . When the mustard crackles add , red chilly, curry
leaves. Add the chopped green chillies and ginger .
3. Add Turmeric powder , salt and water . Add lemon juice and mix well.
4. Add the Rice and mix well. Check the seasoning and flavour.
5. Sprinkle with chopped coriander and serve hot .
Hayagreeva Maddi
Channa dal 120 gms Boil till its almost done
Jaggery 120 gms syrup
Coconut grated 60 gms Grated
Ghee 15 ml
Cloves 3 gms
Cashew nuts 5 gms Fry to golden in ghee
Raisins 5 gms Fry in ghee

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Method
1. Boil channa dal well done slightly mushy.
2. In a pan add jaggery and cloves and add some water and make a jaggery
syrup.
3. Add the channa dal with the jaggery syrup and cook on slow fire till it
becomes slightly thick . In another pan heat ghee , roast cashewnuts and
raisins . Add the roasted cashew and raisins to the channadal mix .
4. Add cardamom powder and grated coconut and finish.
5. Serve hot

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Menu 3
Tamil Nadu Cuisine
Kozhi Varutha Curry
Brinjal Vathal kozhumbhu
Tomato Rasam
Beans Poriyal
Plain Rice
Pal Payasam
Kozhi Varutha Curry

Country chicken - curry cut 125 gms Curry cut
Onion ( Big or sambhar ) 60 gms Peeled, chopped
Ginger garlic paste 10 gms
Tomato 20 gms Puree or fine chopped
Coconut grated 25 gms grated
Curry Leaves 5 gms
Coriander leaves 15 gms chopped
Chilly powder 6 gms
Garam Masala Powder 3 gms
Gingelly oil ( Refined Oil) 15 ml
Pepper corns 3 gms
Fennel Seeds ( saunf ) 3 gms
Kalpasi 2 gms
Marathi Moggu 2 gms
Jeera seeds 3 gms
Cloves 3 gms
Cinnamon 3 gms
Dhaniya seeds 6 gms
Salt 3 gms
Tamarind 5 ml

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Method
1. Marinate the chicken pieces with chilly powder, turmeric, ginger garlic paste
and salt. Keep aside for 30 minutes.
2. Meanwhile, puree the onions without adding water.
3. Soak the tamarind in half a cup of water.
4. Heat oil in a frying pan and fry the marinated chicken pieces till they are half
done. Add the curry leaves to the pan before removing the chicken.
5. Take out the chicken pieces from oil and keep aside.
6. Heat 2 tbsp of the left over oil in a pan and add the whole spices. Then add
the onion puree and ginger garlic paste. Fry till the raw smell goes.
7. Add the coriander powder and fry for another minute. Now add the tomato
puree and the tamarind pulp. Add water and mix well.
8. When it boils, add the fried chicken pieces. Mix well and cook covered on a
medium flame till the chicken is done.
9. Open the lid and adjust the salt.
10. When the gravy is thick, switch off the fire. Garnish with coriander leaves
and serve hot
Brinjal Vathal Kozhumbhu :

Brinjal - small 150 gms Slit , stem half removed . If big cut into big dices
Sambhar onions 45 gms Peeled whole
garlic 15 gms Whole peeled
Curry leaves 10 gms
Gingelly oil 45 ml
Mustard seeds 3 gms
Methi seeds 2 gms
Tuvar dal 15 gms
Urad dal 10 gms
Asafoetida 2 gms
Jaggery 15 gms Powdered
Chilly powder 10 gms
Sambhar powder 15 gms
Red chilly whole 5 gms Cut into bits
Salt 2 gms
Method :
1. Cut brinjals as required and soak in salted water ( to avoid browning )
2. Peel onions and garlic. Soak and remove pulp of tamarind,
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3. In a pan add oil. Add methi seeds, Mustard seeds, dals, red chilly, asafoetida and
curry leaves
4. Add the onions and garlic and cook till they become slightly golden brown.
5. Add the Brinjals and masala powders and allow to cook.
6. Add little water to prevent burning and cover the vessel and cook for few minutes
.
7. Add the tamarind pulp and water as required and allow to cook. It might take
about 10 mins
8. Remove the lid and check the doneness of the brinjal. Add jaggery and check
the seasoning.
9. Cook till well done and the gravy is thick and pouring consistency.
10. Add little more gingelly oil curry leaves and if required some sambhar
masala and switch of the flame and leave aside.
11. Mix and remove in aserving dish, sprinkle chopped coriander and serve hot
with rice
Tomato Rasam :
Fresh Ripe Tomatoes 75 gms Pureed - Boiled and pureed
Oil 15 ml
Mustard seeds 3 gms
Cumin seeds 3 gms pounded
Garlic 10 gms Pounded
Fresh Coriander 25 gms
Curry Leaves 3 gms
Salt 3 gms
Turmeric Powder 3 gms
Black Pepper corns 5 gms pounded
Ginger 3 gms pounded
Hing ( optional ) 3 gms
White urad dal broken 3 gms
Method
1. Roughly cut the ripe tomatoes , make a puree in the mixer.
2. Add salt , turmeric powder, and allow to boil.
3. Roughly grind coriander fresh, ginger , garlic, cumin seeds and Pepper corns
4. Heat oil in a pan add mustard seeds, Urad dal , red chillies whole , curry
leaves , add the coriander cumin mix
5. Cook for some time add the tomato paste and cook.

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6. Check the consistency and the seasoning,
7. Serve hot with rice
Beans poriyal :
Fresh Beans 250 gms Trim the edges , destring , cut into small dices
Oil 15ml
Mustard seeds 3 gms
Red chilly whole - 1 no 5 gms Cut into bits - 2 to 3 pieces
Curry leaves 5 gms
Urad dal white broken 3 gms
Channa dal 3 gms
Jeera seeds ( optional) 3 gms
Salt 3 gms
Hing 3 gms
Green chillies 5 gms Chopped
Ginger ( optional ) 5gms Chopped
Coconut Fresh 45 gms grated
Method
1. Process all vegetables as required .
2. Heat oil add mustard seeds, red chillies (cut into pieces), channadal, urad dal,
curry leaves
3. When the mustard starts crackling , add cut beans, add salt,hing and cook for
some time and cover and cook over slow flame .
4. Open the lid check for the moisture and add about 50 ml water .
5. Cover and cook till well done .
6. If the moisture is more then remove the cover and cook till the water
evaporates.
7. When almost done add grated coconut and mix well.
8. Check for seasonings and serve hot.
Note :
Do not cook beans too much as it will discolour
Chopped onions can also be added.
Soaked Moong dal can also be added .
Plain rice :
Sona masoori Rice 125 gms Wash & soak
Water 500 ml Boil
salt 3 gms
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Method
1. Wash and Soak Rice.
2. Boil water add some salt.
3. Strain and add the rice in the boiling water and cook till the rice is done .
4. Strain the rice,remove all water and transfer to a serving bowl.
5. Serve Hot .
Pal Payasam :
Ingredients Quanities Method
Rice Basmathi 50 gms Wash soak and boil till done
Milk 300 ml Boil and reduce to 3/4th
Sugar 50 gms
Cardamom green – powdered 5 gms
Ghee 15 gms
Cashew nuts split 10 gms Fry to golden brown in ghee
Raisins 10 gms Fry in ghee
Saffron Few strands Add in hot milk small quantity
Condensed milk 45 ml Optional
Method
1. Boil milk separately. Heat pan, add ghee. fry cashews and Raisins and remove
and keep it separate.
2. Boil rice till almost done. Add milk and cook for some time
3. Add cardamom powder and Saffron.
4. Add sugar and cook till the rice is soft and the payasam is creamy.
5. Add fried cashew and raisins and serve hot.

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Menu 4
Kashmiri Cuisine
Mutton Roganjosh
Kashmiri Dum Aloo
Rajmah Gogji
Kashmiri Pulao
Firun
Kashmiri Roganjosh
Mutton with Bones 200 gms Wash , drain and marinate
curd 100 ml
Mustard oil 30 ml
Black cardamom 2 gms
Whole garam masala 5 gms Cardamom, cinnamon , cloves, bay leaves
Pepper powder 3 gms
Fennel powder 5 gms
Asafoetida 3 gms
Dry ginger powder 10 gms
Coriander fresh 30 gms Chopped for garnish
Ginger fresh 10 gms Juliennes for garnish
Method :
1. Marinate the washed mutton with curd ,ginger garlic paste , chilly powder ,
cardamom powder , pepper powder and salt
2. Heat oil in a pan , add the whole garam masalas . add the Mutton and cook
.
3. Add the masalas and little water to moisten . Cover and cook till meat is
almost done.
4. Whisk the curd , add saunf powder , dry ginger powder and mix to the
mutton .
5. Cook on a slow flame till the mutton is well done .
6. There has to be some gravy along with the mutton . Now serve hot with
gravy and mutton chunks garnished with ginger juliennes and chopped
coriander .
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Kashmiri Dum aloo :

Baby potatoes 125 gms
Mustard oil 30 ml
Fennel powder 5 gms
Shah jeera 3 gms
Whole Garam masala 5 gms
Thick full fat curd 50 ml
Salt 2 gms
Coriander fresh 30 gms Chopped for garnish
Method :
1. Wash the potatoes nicely and prick it with a fork and add to a salted
boiling water to cook .
2. When the potatoes are cooked but firm , remore and drain from water.
3. Peel the potatoes and Fry in mustard oil till the outer layer is crisp.
4. In another pan add mustard oil and bring to a smoking point . cool it and
reheat the oil .
5. Now add asafoetida powder and then chilly powder .add some water so
tha the chilly powder doens t burn.
6. Whisk the curd nicely and add to the chilly powder and cook on a slow
flame .
7. Add salt , fennel powder , ginger powder and then the fried potatoes.
8. Allow the potaotes to cook slowly and the let the masalas seep in.
9. When almost done , powder the garma masala s and sprinkle on top of
the potatoes and mix .
10. An optional tempering of shahi jeera can also be given on top just before
service.
11. Remove in a bowl and sprinkle coriander leaves and serve hot aloo dum
along with chappathi or rice .
Rajma Gogji :
Red Rajmah 60 gms Soaked overnight and cook in pressure cooker till soft
Onion 45 gms Slices and few roundels for garnish
Tomato 45 gms Chopped finely
Garlic 20 gms Chopped
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Ginger 20 gms chopped
Turnips 100 gms Peel and diced
Fennel Powder 6 gms
Mustard oil 15 ml
Salt
Method :
1. Wash and soak the rajmah overnight . drain and add ina pressure cooker with
water , salt , and cook till rajmah is soft .
2. In a pan heat mustard Oil ( bring It to smoking point and switch of the
flame and allow to cool – this removes the pungency of the oil )
3. Add the sliced onions and cook till golden brown . add the garlic and ginger
and cook till golden brown
4. Add tomatoes and cook till the tomatoes are mushy.
5. Add the masala powders and saute ,
6. Add the dices of raddish and add water and continue cooking .
7. When the raddish is almost done add the cooked rajmah and mix well.
8. Check the seasonings and consistency .
9. Remove from fire and transfer to a serving bowl and serve with a garnish of
roundels of onion .
Kashmiri Pulao :
Basmathi rice 150 gms Wash and Soak
Ghee 45 ml
Garam masala whole 5 gms Green cardamom, black cardamom , cloves, cinnamon, bay leaf
Pepper corns 3 gms
Cumin seeds 3 gms
Saunf 3 gms
Onion 45 gms sliced
Green chilly 15 gms slit
Kahmiri chilly powder 10 gms
Almonds 15 gms whole
Cashew whole 15 gms whole
Pistachios 15 gms
Raisins 10 gms
Ginger Garlic paste 15 gms
Saffron Few strands Soak in hot milk
Coriander leaves 30 gms Chopped
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Method :
1. Process vegetables as required.
2. Wash and soak basmathi rice
3. In a vessel heat ghee , Add cumin saunf, whole garam masala when they
crackle
4. Add sliced onions and Green chilly . cook till golden brown.
5. Add Ginger garlic paste, masala powders and add water .
6. When the water boils , add the rice and allow to cook .
7. When the water is evaporated , place the vessel over a tawa and allow to cook
over dum .Add the saffron with milk and cover and start to cook .
8. Remove from the flame and slowly mix the rice. Take care that the rice is
not broken.
9. Roast all the dry fruits in ghee and add to the pulao.
10. Serve the pulao hot with garnish of dry fruits and chopped coriander .
Firun :
Rice - basumathi 60 gms Soak , dry and make into a coarse powder
Sugar 30 gms
Condensed Milk 100 ml
Saffron Few stands Soak in little quantity of hot milk
Almonds 20 gms Cut into slices
Cashewnuts 20 gms Cut into slices
Cardamom 5 gms powdered
Method :
1. Soak and dry the rice . Powder till coarsely and keep aside
2. Boil milk and reduce . Add sugar and cardamom powder
3. Add the rice and cook till well done and creamy .
4. Add condensed milk, add saffron and cook on a slow flame till the rice is
wellcooked
5. Add almonds and cashew cut into slivers
6. Cool and serve chilled.

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Menu 5
Punjabi Cuisine
Butter Chicken
Paneer Butter Masala
Dal Makhni
Jeera Rice
Butter Naan
Gulab Jamun
Butter Chicken
Chicken 200 gms Boneless / with bone
Curd 100 ml Hang and remove water till becomes very thick
Black salt 5 gms
Lemon 1 no
Chaat masala 5 gms
Kasoori methi 10 gms powder
Roasted gram flour 30 gms
Cumin powder 15 gms
Tomato 300 gms Roughly Cut / boil
Onions 50 gms Roughly cut / boil
Cashew 50 gms Boil
Butter 30 gms
Oil 45 ml
Whole garam masala 5 gms
Cream 50 ml
Honey 15 ml
Method :
1. Wash, clean and marinate chicken with ginger garlic paste,salt,lemon, cumin
powder, red chilly powder, black salt, chaat masala , hung curd and basin flour
( roasted ) for atleast 3 – 4 hours

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2. Roast the chicken either in tandoor or in griller. Cook till its almost done .
remove and keep it separate.
3. Proceed for making the gravy.
4. Boil tomato , onions , ginger garlic with kasoori methi , Kashmiri chilly powder,
salt , butter and cashew nuts
5. Puree the tomato mixture once its cold and pass through a strainer to
make it fine.
6. Heat oil in a vessel add the ginger garlic paste , Kashmiri chilly powder , cumin
powder and the tomato paste and cook on slow flame till oil separates.
7. Toss the chicken in some ghee , sprinkle with kasoori methi powder, garam
masala powder, and add to the tomato gravy.
8. Finish with cream butter and honey.
9. Serve hot with garnish of chopped coriander , cream and butter along with
Naan or pulao
Paneer Butter Masala :

Paneer 150 gms
Butter 45 gms
Ghee 15 gms
Kasoori methi 15 gms
Honey 15 gms
Tomato 300 gms
Onions 50 gms
Cumin powder 10 gms
oil 30 ml
Whole garam masala 5 gms Cardamom, cloves, cinnamon , bay leaves
Cream 50 ml
Ginger 10 gms Cut in juliennes
Sugar 5 gms
Method :
1. Cut paneer into dices and keep separate .
2. Making of gravy - Boil tomatoes with onion , half quantity of ginger garlic
paste , kasoori methi , Kashmiri chilly powder, butter and cashewnuts and
allow to boil .

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3. Cool the mixture and blend it Pass through a strainer and use only the fine
paste.
4. Ina pan add butter, ghee. add whole garam masalas and when they crackle
add the ginger garlic paste, add the cumin powder and tomato paste . Cook
till the raw flavour is gone.
5. Now check the seasonings and add honey.
6. Add the paneer cubes. mix well
7. Finish with cream and butter.
8. Remove in a serving bowl. Garnish with cream, butter, juliennes of ginger,
coriander chopped . Serve with Naan or pulao
Dal Makhani :
Black Dal whole 100 gms Wash and soak overnight
Rajmah 30 gms Wash and soak overnight
Onion 30 gms chop
Tomato 45 gms Chop / puree
Green chillies 15 gms chop
Coriander fresh 30 gms chop
Ginger garlic paste 30 gms paste
Mustard oil 15 ml
Cumin seeds 5 gms
cream 75 ml
butter 50 gms
Kasoori methi 5 gms
Salt 3 gms
Ghee 30 ml
oil 15 ml
Method :
1. Wash the dals for atleast 4 – 5 times . soak overnight .
3. Add half the quantity ginger garlic paste , Kashmiri chilly powder, salt ,
mustard oil and cook the dal in a pressure cooker till the dals are mashed .
4. In another vessel add the ghee and oil , add cumin seeds , chopped onion and
cook till golden brown.
5. Add ginger garlic paste , chopped chillies and masala powders and cook till
oil separates.
6. Add the tomato and continue cooking till the tomatoes are mushy.
7. Add the dal and mix well and continue cooking .
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8. Add the kasoori methi , check the seasoning
9. Finish with cream & butter .
10. Remove from fire and transfer to a serving bowl.
11. Garnish with cream, butter and chopped coriander and serve with pulao ,
chappathi or Naan
Jeera rice :
Basmathi rice
Ghee
Jeera seeds
Salt
Jeera powder
Coriander fresh chopped
Method :
1. Cook your basmathi rice by draining method
2. Drain all water and the rice should be separate and not sticky
3. Heat ghee in a pan , add Jeera seeds and when they crackle add in the rice .
4. Sprinkle salt , jeera powder and coriander chopped.
5. Serve hot
Butter Naan :
Maida 120 gms Sieve
Sugar 5 gms
Salt 3 gms
Curd 30 ml
Baking powder 5 gms
oil 15 ml
Butter 30 gms
Method :
1. Sieve maida in a basin. Mix in salt , sugar , baking powder.
2. Add Curd and cold water and knead .
3. Knead to a soft and elastic consistency.
4. Allow to rest for about 30 mins. Apply oil on top so that it doenst dry on top.
5. Divide into equal sized balls and allow to raise again.
6. Now with a rolling pin make into circular discs.
7. When the tandoor is hot , just pull from one side to make it a tear drop
shape and stick it to the side of the tandoor .
8. When it is done, puffed and golden brown, remove and apply melted butter .
9. Serve hot
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Gulab jamun :
Items Qty Method
Khoya 100 gms Grate and mash
Chenna 50 gms Boil milk and curdle , remove water and mash
Maida 25 gms
Cardamom 5 gms powder
Baking powder 3 gms
Sugar 250 gms
Saffron Few strands
Milk 100 ml
Rose water 15 ml
oil 150 ml For frying
Baking powder 2 gms
Method :
1. Make a dough with khoya , chenna , maida and baking powder.
2. Allow to rest . after about 30 mins divide into equal shaped round balls .
The round balls should be firm and free of any cracks
3. Make a sugar syrup . Add equal quantities of sugar and water . When the
syrup comes to single strand consistency, lower the flame
4. In the Sugar syrup add little of milk for clarification. Remove the scum
5. Add rose water and saffron and keep on slow flame .
6. In a kadai heat oil . When the oil is hot add the round balls
7. Remove the kadai from oil and allow the balls to come to the top and fry
on slow flame to a slightly more golden brown.
8. Remove from oil and dip in hot sugar syrup.
9. Transfer the gulab jamuns to a container with the syrup and store for
future service.
10. Serve hot with slivers of almonds or pistachios.

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Menu 6
Awadhi Cuisine
Murgh Rizzala
Lazeez Lauki
Zarda Pulao
Sheermal
Phirni
Murgh Rizzala
Chicken 180 gms Boneless
Onion 50 gms Boiled and ground fine
Whole garam masala 5 gms Cardamom green , cloves , bay leaves , cinnamon
Pepper corns 3 gms
curd 50 ml
Cumin powder 3 gms
Nutmeg powder 2 gms
Cashew nuts 30 gms Boiled and ground to fine paste
Salt 3 gms
Ghee 30 ml
Saffron Few strands
Green chilly 10 gms
Method :
1. Wash and clean and cut the chicken into big dices .Remove the excess water
and marinate with ginger garlic paste , salt and little bit of curd
2. Boil onions and make into fine paste. Strain and keep aside. Boil cashew and
make affine paste.
3. In a lagan add ghee, add the garam masalas and when they splutter add the
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ginger garlic paste and boiled onion paste. Cook till the oil separates . add the
Cashe paste and continue cooking .
4. Add curd with masala powders and cook on a slow flame onceagain till
the oil separates.
5. Add the dices of chicken breast and continue cooking till its done .
6. Check the seasoning . sprinkle with cardamom powder and chopped coriander
and serve hot with rice or chappathi
Lazeez lauki:
Bottle gourd Half - 200gms Peeled , deseed the centre .
Onions 50 gms Sliced fine , roast to golden brown
Khoya 30 gms
Cashewnuts 30 gms
Charoli nuts 15 gms
Yoghurt 50 ml
Poppy seeds 30 gms
Cardamom 3 gms
Mace 2 gms
cloves 2 gms
Saffron Few strands
Kewra water 10ml
Method :
1. Peel , wash and core the centre of lauki / bottle gourd.
2. Parboil in salted water till half done . remove and dry completely
3. Make a stuffing of khoya with little of cashewnuts , charoli , coriander
chopped .
4. Roast the spices and pound to a fine powder
5. Roast the khus khus and add saffron, kewra water , little of yoghurt, and
grind to a fine paste . Add fried onions also and grind it
6. Stuff the lauki with the stuffing and cook in ghee on all sides. Remove and
reserve separately.
7. In a pan heat ghee add the pounded spices and the paste. Cook on a slow fire.
add the chilly powder, salt and yoghurt and continue cooking.
8. Place the stuffed lauki in the thick gravy and cover and cook till well done.
9. Remove from fire , cut the lauki into slices and serve with the gravy with
garnish of chopped coriander and chopped nuts .

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Zarda Pulao:
Basmathi rice 80 gms Wash , soak
Milk 50 ml
Sugar 25 gms
Nutmeg powder 2 gms
Dry coconut - copra 20 gms
Almonds 25 gms Roast and cut into two
Pistachios 25 gms Roast and cut into two
Kewra water 15 ml
saffron Few strands Soak in hot milk
Raisins 15 gms Roast in ghee
Ghee 50 ml
Method :
1. Wash and soak rice .
2. Boil milk . in a small quantity soak the saffron
3. In a pan take ghee and roast the dry fruits and slices of copra. Reserve it
separate.
4. In the remaining ghee add the rice and saute for a few minutes . do not
vigourously stir as the rice will break .
5. Add the milk and hot water and allow to cooktill the water is evaporated.
6. Check the doneness of rice or cook on dum for few more time till it is almost
cooked.
7. Add the sugar , kewra water and saffron milk and cook on slow flame and
stir and mix taking care not to break the rice,
8. When done add the roasted dry fruits and copra on top and now its ready for
service.
9. Garnish with leftover dry fruits and copra and serve hot or warm
Sheermal:
Maida 200 gms
Dry yeast 3 gms
Milk 75 ml
Sugar 10 gms
Salt 3 gms
ghee 30 ml
saffron Few strands
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Method :
1. Sieve maida in a mixing bowl . In a small cup mix in yeast with little sugar,
salt and water Luke warm and allow the yeast to raise.
2. Mix luke warm milk with sugar , saffron , cardamom powder and add to the
maida along with the yeast mix.
3. Knead the maida to a soft dough. Cover and allow to rest for a while .
4. Divide the dough into equal sized balls and once again allow to raise.
5. Now roll the balls into circular discs. And cook in a clay oven
6. After removing from the oven just brush with ghee and saffron wash
7. Serve hot .
Phirni :
Rice - basumathi 60 gms Soak , dry and make into a coarse powder
Sugar 30 gms
Condensed Milk 100 ml
Saffron Few stands Soak in little quantity of hot milk
Almonds 20 gms Cut into slices
Cashewnuts 20 gms Cut into slices
Cardamom 5 gms powdered
Method :
1. Soak and dry the rice. Powder till coarsely and keep aside.
2. Boil milk and reduce. Add sugar and cardamom powder
3. Add the rice and cook till well done and creamy.
4. Add condensed milk, add saffron and cook on a slow flame till the rice is
wellcooked
5. Add almonds and cashew cut into slivers
6. Cool and serve chilled.

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Menu 7
Bengali Cuisine
Kosha Mangsho
Bhandagopir Ghonta
Cholar Dal
Ghee Bhaat
Chenar Payesh
Kosha Mangsho
Mutton with bones 200 gms Cut , wash and drain
Onion 50 gms Chop
Ginger garlic paste 30 gms paste
Curd 50 ml
Mustard oil 30 ml
Cumin powder 10 gms
Coriander powder 20gms
Asafoetida 3 gms
Bengali garam masala 5 gms
sugar 10 gms
Whole Garam masala 5 gms Bay leaves, cloves, cardamom , black cardamom , cinnamon
Red chillies 10 gms
Ghee 30 ml
Raw papaya 25 gms
Method :
1. Cut and wash Mutton pieces and drain the excess water. Mix with ginger garlic
paste, curd, salt, papaya, turmeric powder, coriander powder,garam masala
powder and allow to rest for atleast 6 – 8 hours.
2. Process vegetable as required.

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3. Heat Mustard oil in a pan, add whole garam masala. when they crackle add
chopped onions. Brown till golden brown. add the Gingergarlic paste and,masala
powders.
4. Add mutton pieces and cover and cook on slow fire . Add all masalas and
curd and cover and cook till done.
5. Add chopped green chillies , ghee and finish with Bengali garam masala
6. Remove from flame and serve hot with rice or roti
Bandhagopir Ghonta :
Cabbage 200 gms Shredded , wash
Potato 100 gms Wash , peel an cut into small dices
Green peas 50 gms Deshelled / frozen
Tomato 30 gms chopped
Green chillies 15 gms Slit
ginger 10 gms chopped
Mustard oil 25 ml
Jeera seeds 5 gms
Bay leaves 2 gms Cut into halves
Salt 2 gms
sugar 15 gms
Method :
1. Shred the cabbage and wash and strain .
2. Process other vegetables as required.
3. In a pan add the oil, add the cumin seeds, bay leaves, Red chillies. when the
cumin seeds crackle add the ginger.
4. Add the potatoes and slightly allow to brown on the surface. Add salt ,
turmeric powder and sugar.
5. Add the cabbage,green peas and mix well and then add the other masalas.
6. Mix well, cover and cook. Add the chopped tomatoes, ginger and green chillies
and continue cooking under cover till the vegetables as cooked.
7. Remove the lid and stir till all the water is evaporated.
8. Check the seasonings and add the remaining garam masala and serve hot with
chappathi, pulao etc

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Cholar Dal :
Channa dal 60 gms
Coconut fresh 30 gms
Cashew nuts 25 gms
raisins 15 gms
ghee 30 ml
Mustard oil 30 ml
Ginger 15 gms Paste or chopped finely
Cumin powder 3 gms
Salt 3 gms
Sugar 10 gms
Whole red chilly 5 gms
Whole garam masala 3 gms Green cardamom, black cardamom, bay leaves, cinnamon
Cumin seed 5 gms
Method :
1. Wash and soak channa dal and boil with turmeric powder, salt .
3. Heat a pan add Mustard oil and fry the coconuts , cashews and raisins and
keep it separate.
4. Add ghee in the pan,Add the red chilly, whole garam masala, cumin seeds,
asafoetida .
5. Add the ginger paste or chopped and cook for some time .
6. Add the dal salt , sugar and the garam masala . stir and continue cooking on
a low flame. Add the coconuts, cashew and raisins.
7. Check for the seasoning and consistency.
8. Serve hot with luchi, rice or roti
Ghee Bhath :
Basmathi rice 200 gms Washed , soaked
Ghee 30 ml
Salt 3 gms
Refined oil 30 ml
Whole garam masala 3 gms Cardamom , black cardamom, cinnamon, bay leaves, cloves
Mace 2 Gms
Shahijeera 3 gms
Nut meg 2 gms
Red chillies whole 5 gms
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Green peas 30 gms Peeled / frozen
Carrots 50 gms Peeled , cut into small dices
Beans 50 gms Destringed , cut into small dices
Cashew nuts 15 gms Fried to golden brown
Raisins 15 gms Fried
Sugar 15 gms
Method :
1. Wash and soak basmathi rice .
2. Proceed for the vegetables as required.
3. Heat oil add the garmamasala , red chillies and other spices. When they crackle
add the vegetables , salt and start cooking.
4. Add the water , sugar and Bengali garam masala powder and allow to boil.
5. When the water is boiling add the drained rice and mix gently.
6. Take care not to break the rice .
7. Mix and cook till the water has evaporated.
8. Cover and cook on a tawa for about 15 minutes.
9. Remove from fire and fluff up the rice without breaking the rice.
10. Pour the ghee, cashew, raisins and chopped coriander.
11. Serve Hot with raitha or any gravy
Chenar payesh :
Chenna or paneer 100 gms
Milk 250 ml
Sugar 25 gms
Cashewnuts 25 gms
Almonds 15 gms
Saffron Few strands
Raisins 15 gms
Method :
1. Mash paneer and make into small pinch sized balls. keep it separate.
2. Boil milk till its 3/4th. Add condensed millk and continue cooking scrapping
the sides . take extra care and do not allow the bottom to get stuck or burn.

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3. Add saffron soaked in hot milk . Add cardamom powder and keep onstirring
. Add the pinch sized balls and allow to cook on a slow flame . stir it very
gently and do not break the small chenna dumplings.
4. Chop the dry fruits and add to the milk and mix it. Remove from fire and allow
to refrigerate.
5. Serve chilled with a garnish of chopped dry fruits and rose petals( optional).

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Menu 8
Goan Cuisine
Prawn Pulao
Chicken Xacuti
Dal Amti
Amaranthus Subzi
Godshem
Prawn pulao :
Prawns - medium 120 gms Peel , devein and wash
Basmathi rice 60 gms Wash and soak
Oil 30 ml
Gr.chilly 15 gms chop
Onions 30 gms chop
Tomato 30 gms chop
Whole garam masala 3 gms Cardamom , cinnamon , cloves, bay leaves
lemon 1 no
Salt 2 gms
Cumin powder 3 gms
ghee 15 ml
Method :
1. Remove the head, peel and devein the prawns and was. Drain the water and
marinate the prawns in lemon juice , salt and turmeric powder.
3. Wash and soak the basmathi rice.
4. Ina pan add oil , when hot grill the prawns and keep it separate.
5. Add garam masala whole in the oil, and when they crackle add the onions.
6. Cook till the onions are golden brown. Add the ginger garlic paste , salt and
the masala powders . Add tomatoes and cook till its mushy.

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7. Add water or if available add the prawn stock . Adcook and when the water
comes to boil add the rice and stir it gently.
8. Cook till the water is evaporates. Now keep a tawa underneath the vessel ,
add th fried prawns and cover and cook on a slow flame till the rice is done.
9. Remove the lid and fluff up the rice with a fork or with the sides of the laddle.
10. Remove and serve with chopped coriander and prawns on top.
11. Serve hot with a raitha or gravy.
Chicken Xacuti:
Chicken with bone 200 gms
Onions 60 gms Rough dices
Coriander leaves 75 gms Roughly chopped
Ginger 15 gms Roughly chopped
Garlic 15 gms Roughly chopped
Green chillies 15 gms Roughly cut
Coconut fresh 75 gms grate
Whole garam masala 3 gms Cardamom , cinnamon , cloves
Pepper corns 3 gms
Poppy seeds 15 gms
Star aniseed 3 gms
Mace 3 gms
saunf 3 gms
Nutmeg 2 gms
Coriander seeds 10 gms
Kashmiri chillies 10 gms
Curry leaves 5 gms
oil 45 ml
Method :
1. Cut and wash the chicken.
2. Process as per required all vegetables. Make a paste of coriander leaves,
ginger, garlic and green chillies.
3. Mix with Chicken pieces and rest for atleast 2 -3 hours.
4. In a pan heat little oil add the sliced onions and coconut and grind them
5. Roast the spices and add to the onion coconut paste and grind them as well.
6. Now in a vessel heat oil add some chopped onions , when they are golden
brown add the chicken and the ground coriander paste .
7. Add salt and allow to cook.when half to 3/4th done add the other Ground
coconut paste and allow to cook with the chicken on slow flame. cover and
cook.
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8. When almost done sprinkle coriander chopped and serve with rice or sanna or
goan pao.
Dal Amti :
Tuvar dal 50 gms
Kokum 1 no / 5 gms
Goda masala 10 gms
Jaggery 5 gms
Coconut fresh 30 gms Grated
Mustard seeds 3 gms
oil 15 ml
Curry leaves 5 gms
Green chillies 10 gms
Asafoetida 3 gms
Method :
1. Wash , soak and boil tuvardal along with salt and turmeric powder.
2. Soak kokum in luke warm water and remove the pulp.
3. In a pan add oil . when hot add mustard seeds , curry leaves , asafoetida and
green chillies.
4. Add the Goda masala, kokum pulp , jaggery and add the boiled tuvar dal.
5. Add grated coconut and mix well . Check the seasoning and serve hot
with a garnish of chopped coriander .
Amaranthus subzi :
Amaranth leaves 200 gms Wash in a running water and chop
Garlic 20 gms Chop
Oil 30 ml
Mustard seeds 5 gms
Jeera seeds 3 gms
Onion 30 gms Fine chop
Coconut 30 gms grate
Curry leaves 5 gms
Salt 2 gms
Method :
1. Wash amaranthus leaves in running water nicely and chop it rough.
2. Process all vegetable as required.
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3. In a pan add oil , add mustard seeds , jeera seeds , curry leaves.
4. When the seeds crackle add onions and saute till the onions are translucent .
5. Add green chillies,garlic and cook. Add the chopped amaranthus leaves .
sprinkle salt and cover and cook .
6. When the water is completely evaporated, add the grated coconut .
7. Check the seasonings and serve hot with chappathi or rice .
Godshem :
Rice 60 gms Wash , soak , dry and powder coarse
Coconut fresh 200 gms Grated , ground and two extractions of milk taken
Palm jaggery 60 gms
Ghee 30 ml
Method :
1. Soak rice , dry and powder coarsely.
2. Grate coconut , grind and take two extractions of milk.
3. In a pan add less water and allow to boil add the rice and continue to cook.
4. Half way thorugh add the second extraction of coconut milk and continue
cooking till the rice is almost done.
5. Add the jaggery and mix it. Add coconut first extraction milk and cook
till the mixture is thick , creamy and done .
6. Add in the ghee and remove from fire and allow it to cool and become thick.
7. Now serve warm or chilled.

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Menu 9
Gujarathi Cuisine
Bohri Chicken
Achari Paneer
Shev Ghantia Shaak
Dal Osaman
Vaghrelu Bhath
Poori
Basundi
Bohri Chicken
Chicken 150 gms Cut into small pieces
Green chilly paste 15 gms
Salt 3 gms
Vinegar 30 ml
Bread crumbs 150 gms
Egg 2 nos
oil 150 ml For frying
Method :
1. Wash and clean the chicken pieces. Mix with ginger garlic paste, green chilly
paste,coriander powder,salt and vinegar and allow to rest for atleast 2 – 3
hours.
2. In a pan add 15 ml oil and roast the chicken. Add some water and
cover and cook till the chicken is ¾ th done, remove the lid and cook till the
water is evaporated. Remove from the pan and allow to cool.
3. Make a slurry with egg , salt , chilly powder etc .
4. Dip the cooked chicken in the egg and coat with bread crumbs .

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5. Heat oil in a kadai and when hot fry the crumbed chicken .
6. Fry till the its golden brown and crisp.
7. Drain extra oil and serve crispy fried chicken hot .
Achari Paneer :
Paneer 150 gms dices
Cashew 50 gms Boiled and ground to fine paste
onions 30 gms Chopped
Tomato 30 gms Chopped
Curd 50 ml
Cumin powder 3 gms
Red chillies whole 5 gms
asafoetida 3 gms
Kasoori methi 5 gms
Besan flour 5 gms
Mint leaves 15 gms
Fennel seeds 5 gms
Mustard seeds 5 gms
Cumin seeds 5 gms
Kalonji 3 gms
Fenugreek seeds 2 gms
Pickle paste 15 gms
Mustard oil 25 ml
Oil 15 ml
Method :
1. Cut paneer into cubes and keep it separate.
2. Roast the spices - fennel , mustard , methi , kalonji , cumin and slightly
pound it and reserve it .
3. Boil Cahsew and paste it fine . Process the vegetables as required.
4. In a vessel whisk in besan flour with curd , add the chilly powder ,
coriander powder turmeric powder , asafoetida and salt .
5. In a pan heat ghee, add the pounded spices Asafoetida , whole red chilly and
add the cjhopped onions .
6. Cook till onions are golden brown add the ginger garlic paste. Cook till oil
separates.
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7. Add the Tomatoes , add the masalas ,cook till the tomatoes are mushy. Add
the besan curd mixture and continue cooking .
8. Cook till oil separates . add little water and the cashew paste.
9. Add the pickle paste , check the seasonings . Add the dices of paneer .
10. Serve hot with chopped coriander as garnish with chappathi, poori or pulao.
Shev Ghantia Shaak:

Besan flour / Gram flour 60 gms
Dhania jeera powder 3 gms
Asafoetida 2 gms
oil 150 ml
Salt 2 gms
For the gravy
Onion 30 gms Finely chopped - optional
Tomato 50 gms Finely chopped
ginger 10 gms Chopped
Garlic 10 gms chopped
Curry leaves 5 gms
Dhania jeera powder 15 gms
Asafoetida 4 gms
Water 150 ml
Salt 3 gms
Ghee 15 gms
Method :
Making the Ghantiya shev :
1. In a mixing bowl add the besan flour. Add turmeric powder, chilly powder
and the dhania jeera powder , salt and little oil . Add some water and
make into a soft dough.
2. Heat oil and with the help of the Ghantiya press , fry the ghantia shev in
oil .remove and drain the excess oil and store in a container for further use.
To make the gravy :
2. In a pan add ghee . when hot add the garlic ginger , curryleaves . Add the
onions and cook till onions are translucent.

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3. Add the tomatoes and masala powders. Add salt and cook till the
tomatoes are mushy. Add water and allow to cook .
4. Add the fried ghantia and remove from fire.
5. Check the seasoning . Serve hot with coriander sprinkled on top.
6. Serve with hot chappathis , pooris or pulao.
Dal Osaman :
Tuvar dal 120 gms Wash , soak and boil till done
Ghee 30 ml
Mustard seeds 5 gms
Jeera seeds 5 gms
Garlic 15 gms Chopped
Curry leaves 5 gms
Jaggery 10 gms
Salt 2 gms
Cloves 1 gms
cinnamon 1 gms
Cardamom green 1 gms
Method :
3. Wash , soak and boil dal with little salt , oil and turmeric powder in a
pressure cooker for about 3 – 4 whistles.
4. Process all vegetables as required. Pound the garam masala coarsely
5. In a pan heat ghee . Add the cumin seeds , mustard seeds and curry leaves.
When the mustards crackle add the chopped garlic and chillies .
6. Add the jaggery and when it melts add the dal and mix well
7. Cook for some time . check the seasonings .
8. Sprinkle coriander chopped and its ready to serve.
9. Serve hot with rice or chappathi etc.
Vaghrelu Bhath :
Basmathi rice 100 gms Wash soak and cook till done
Oil / ghee 30 ml
Mustard seeds 5 gms
Asafoetida 3 gms
Curry leaves 5 gms
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Salt 2 gms
Onions 30 gms Sliced / roughly cut - optional
Method :
1. Wash , soak and cook rice till done. Drain the water and allow the rice to
be separate and warm .
2. In a pan heat ghee or oil , when hot add the mustard seeds, asafoetida and
curry leaves. When the mustard starts crackling , add the onions and saute
it till its translucent .
3. Add the turmeric powder, chilly powder . garam masala powder , and
coriander powder and cook for some time . sprinkle some water if required.
4. Add salt and the rice and mix nicely till all the masala is mixed with the rice.
5. Check the seasoning, sprinkle chopped coriander and serve hot with curd or
raitha.
Puri / Poori :
Items Qty Method
Whole wheat flour 120 gms
Salt 2 gms
Oil 150 ml For frying
water As required
Method :
1. Sieve flour in a mixing bowl . add salt and luke warm water and mix.
2. Knead to a smooth and slightly hard dough .
3. Cover with a wet cloth and leave to rest for atleast 30 mins.
4. Heat oil in a kadai
5. Divide the dough into equal sized balls .
6. Apply oil and allow to rest .
7. One by one with the rolling pin roll into circular discs .
8. When the oil is hot,fry the circular discs till its puffed and equally colored on
both the sides.
9. Remove when done into a colander or strainer.
10. Remove of the excess oil and serve hot with basundi or aloo ki subzi etc .

BHM - 254
Basundi :
Items Qty Method
Full fat milk 300 ml Boil it to half the quantity
sugar 50 gms
Cashews 25 gms slivers
Pistachios 20 gms slivers
almonds 20 gms slivers
Saffron Few strands Mix in small quantity hot milk
Nutmeg 3 gms powder
Charoli nuts 15 gms
Method :
1. Add milk in a pan and start boiling. Continue till it becomes 3/4th and stir
from time to time.
2. Add the condensed milk and continue till the milk is thick . scrape the
sides and mix into the milk at regular Intervals.
3. Sprinkle cardamom, nutmeg powder and saffron and continue cooking.
4. Take extra care that the milk doesn’t get burnt.
5. When it thick and to the required consistency, add slivers of dry fruits,
charoli nuts and transfer to another bowl .Allow to refrigerate.
6. When required to serve remove and garnish withslivers of dry fruits,
7. Serve chilled .


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Recipes Indian Spices

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BHM - 254

Class 3 - Spice mixes - Recipes of

Class 4 - Kashmiri Vaer masala

Class 5 - 1. Chaat masala / 2. Garam masala

Class 6 - 1. Lazaat -e – taam / 2. Nihari Masala

Class 7 - 1. Bengali Garam masala / 2. Bhaja masala

Class 8 – 1. Rechaedo Masala / 2. Cafreal Masala

Class 9 - 1. Amti Masala / 2. Goda masala

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