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Tandoori Chicken
Mix Veg. Pakoda
Mint Chutney with Onion Rings
Sag Gosht
Palak Paneer
Boiled Rice
Dal Tadka
Mix Veg. Raita
Shahi Tukra

Tandoori Chicken

Serves 4 - 6

Ingredients:

• 1.3 kg/3 lb ready to roast chicken


• 250ml/8 fl oz natural yogurt, beaten
• 60ml/4 tbsp. tandoori masala paste
• 75g/30z ghee,
• salt
• lemon wedges and onion rings, to garnish lettuce, to serve.

Method :

Using a sharp knife or scissors, remove the skin from the chicken and
trim off any excess fat. Using a fork, beath the flesh at random.

Cut the chicken in half down the center and through the breast. Cut each piece in half
again. Make a few deep gashes diagonally into the flesh. Mix the yogurt with the masala
paste and salt. Spread the chicken evenly with the yogurt mixture, spreading some in to
the gashes. Leave for at least 2 hours but preferable overnight.
Preheat the oven to its hottest setting. Place the marinated chicken quarters in a wire rack
in a deep baking tray. Spread the chicken pieces with any excess marinade, reserving a
little for basting halfway through the cooking time.

Melt the ghee and pour over the chicken quarters to seal the surface. This helps to keep
the center of the chicken moist during the roasting time. Cook in the oven for 10 minutes
at the maximum heat, then remove, leaving the oven switched on.

Baste the chicken pieces with the remaining marinade. Return to the oven and switch off
the heat. Leave the chicken in the oven for about 15-20 minutes without opening the
door.

Serve on a bed of lettuce and garnish with the lemon and onion rings.

INGREDIENTS
3 sliced onions
2 green chillies – finely cut
½ tsp red chilli powder
2 tbsp fresh coriander -chopped
1 tsp lemon juice
½ tsp ground cumin powder
¼ tsp ajwain
salt
150 gm gram flour
100 ml ice water

METHOD

Mix onions, green chillies, red chilli powder, coriander, lemon juice, ajwain and salt.
Add besan to the mixture and slowly pour in water, to form a thickish consistency.
Heat oil and pour in a spoonful of the batter at a time. deep fry for a few minutes.
Serve hot with pudina chutney.
Mint Chutney

Ingredients

Amount Ingredients
1 bunch Mint (Pudina)
2 Dry Red Chillies
1 tsp Mustard Seeds
2 tsp Urad Daal
1 Piece Dry Tamarind
Salt to taste
1 tsp Heeng
1 tsp Oil
1 tbsp Oil

Preparation

• Wash & coarse chop the mint.


• In a pan heat the oil & add 1 tsp of urad dal & chilies. Fry for a minute. Keep it
aside.
• In the same pan add the mint & fry till it changes color. Once it is cooked it
shrinks to half the original quantity. Let it cool completely .
• Add the tamarind, sugar, hing & grind it to a fine paste .
• Do the seasoning with the other tsp of urad dal , mustard seeds in a tsp of oil.
Sag Gosht

Ingredients:
Ghee - 4 tbs.
Mustard Seeds - 1.5 tbs.
Garlic cloves, crushed - 2
Cardamom seeds, crushed - 2 tsp.
Ground Coriander - 1tbs.
Fresh root ginger, peeled and chopped - 1.5 inches
Lean boned lamb, cubed - 2 lb.
Medium Onion chopped - 1
Green Chilies, chopped - 3

Sugar - 1 tsp.
Turmeric - 1 tsp.
Spinach, trimmed, washed and chopped - 2 lb.
Salt - 1.5 tsp.
Black Pepper - .5 tsp.
Yogurt - 3 Tbs.

Method :
Fry until the seeds begin to pop. Stir in the garlic, cardamom, coriander and ginger and
fry for one minute, stirring constantly. Add the lamb cubes and fry until they are evenly
browned. Stir in the onion, chilies and sugar and fry until the onion is golden brown. Stir
int he turmeric and spinach and cook for three minutes. add the remaining ingredients and
reduce the heat to low. Cover and simmer for one hour or until the meat is cooked
through and tender and stir well. Preheat the oven to cool 150 C (Gas Mark 2, 300 F). Put
the casserole into the oven and cook for 20 minutes. Remove from the oven and serve at
once. 4-6 servings.

Palak Paneer

Ingredients

1 1/2 cups pureed spinach


500 gm paneer-cubed and lightly fried
1/4 cup oil
1 tsp cumin seeds
1 bay leaf
1 tsp finely choppedginger
1 tsp finely chopped garlic
1/2 cup onions-grated

1 cup tomatoes-chopped fine


2 tsp salt
1/4 tsp garam masala
1/2 tsp powdered red pepper
1 tsp powdered coriander seeds

METHOD
Heat oil and add cumin, when it splutters, add bay leaf, ginger and the garlic, and sauté
till a light brown.
Add onions and sauté till a golden brown, then add tomatoes and stir fry over medium
heat.
When fat separates, add the salt, garam masala and the red pepper and stir till well
mixed.
Add spinach and sauté for 2-3 minutes and add paneer.
Turn around a few times and serve hot.

Boiled Rice

Ingredients
1 cup long grained rice (basmati)
water
lemon juice

Method
Clean the rice and wash well till the water is clear.
Soak the rice in 2 cups of water for at least half an hour.
In a heavy bottomed pan, put the rice, lemon juice and water over high heat and bring to a
boil.
Once it comes to a boil, cover, and let it simmer over low heat, till cooked through, and
the water is absorbed. Takes about 10 minutes
Dal Tadka

Ingredients

• 1 cup Toovar dal


• 21/2 cups Water
• 1/2 teaspoon Turmeric powder
• 3 tablespoons Oil
• 3/4 cup Chopped onions
• 1 teaspoon Chopped garlic
• 1 teaspoon Chopped ginger
• 1 teaspoon Chopped green chillies
• 1/2 teaspoon Cumin seeds
• 1 pinch Asafoetida
• 1 cup Chopped tomatoes
• 1 teaspoon Chilli powder
• 1/4 teaspoon Turmeric powder
• 1/4 cup Chopped coriander leaves
• Salt

Method :

Wash and soak the dal in 21/2 cups of water for about 30 mintues. Pressure cook till the
dal is done. Cook uncovered further on a medium flame for 2 mintues. Do not mash the
dal.

Heat oil in a small pan, add the chopped onion, garlic, ginger, green chillies and cumin
seeds. Fry on a medium flame for about 3-4 mintues, stirring often. Add the turmeric
powder, chilli powder, salt, and chopped tomatoes and fry on a high flame for 3 minutes.
Add into the cooked dal and mix well.

Serve hot garnished with coriander leaves.


Mix Veg. Raita

Ingredients

Amount Ingredients
300 gms Yogurt
1/4 cup Milk
1/2 Peeled and chopped cucumber
1 Diced Tomato
1/2 Finely chopped Onion
1/4 tsp Freshly ground black pepper
1 tsp Salt
1/2 tsp Cumin Seeds
4-5 Chopped Mint Leaves
1-2 Finely chopped Green Chilli

Preparation

• Pour milk into yogurt and stir to make thick creamy paste.
• Wash the chopped onions if you don't like the sharp taste of onion
• Now add all other ingredients and the raita is ready.
Shahi Tukra

Ingredients

1) Fresh Milk - 1 Litre.


2) Bread Slices - 4-5 Nos.
3) Condensed Milk - 1 Tin
(Cardamom flavour-optional)
4) Sugar - 3/4 th Cup
5) Ghee - 2 Tbsp.
6) Saffron - 1 Pinch (dissolved in 1tsp hot water)

For Garnishing:

Roasted Pistachios - 8-10 pcs.(sliced thin vertically)


Badam - 5 pcs.(sliced thin vertically)

Method:

1. Boil Milk. To this add sugar & Condensed Milk (Note: If cardamom
flavour is not available, ground 2 cardamom & add this to milk. Please
discard its shell/skin.) Add saffron. Now cook milk on a low flame for 15-
20 minutes till it thickens a bit.
2. Now add the ingredients for garnishing, cook for 2 minutes & leave it
aside to attain room temperature.
3. Meanwhile roast the bread slices on a tava by applying little ghee evenly
on both the surfaces of the bread till it turns crispy, taking care not to
brown them. Discard the sides of the bread slices. Now cut these bread
slices neatly into cubes (1 cm / 1 cm) & add these to the milk after the
latter has reached its room temperature. Refrigerate for 2 hrs.

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