Indian Menu Card Pdf 1

Indian Menu Card Pdf - I

Chicken Tangri kabab with Mint chutney

Kachumber salad

Murg pudina sorba

Mutton Rogan Josh

Palak paneer

Alu Gobi

Kashmiri pulao

Dry papad

Tandoori roti

Plain raita

Note : The following Recipe is for 4 number of pax and please write it in standard recipe format.

CHICKEN TANGRI KABAB

Ingredients and quantity

Chi. Legs 8 pcs.

Lemon juice 1 tablespoon

GG paste 1 tablespoon

Garam Masala powder 10 gram

Rogini Mirch. 5 gram

Tandoori colour As required

Salt TT

Black salt. TT

Hang curd. 100 gram

Kastoori methi. 1 teaspoon

Green chilly paste 1 teaspoon

For Basting ,

Butter. 50 gram

Corriander leaf. garnish

Methods of Preparation :

Dry the chicken by placing in kitchen towel and incise the chicken legs
Add lemon juice , salt, rogini mirch and leave it for 10 minutes
Make masala by adding hung curd , lemon juice , kastoori methi , green chilly paste , GG paste , rogini Mirch , tandoori Colour , garam masala powder , black salt , salt and mix well.
Dip chicken legs into batter , coat properly and rest for an hour
Skew in the skewer and cook in heated tandoor by basting regularly

MINT CHUTNEY

Ingredients and quantity

Mint 50 gram

Chat masala. TT

Black salt. TT

Corriander. 30 gram

Green chilly 5 gram

Salt TT

Lemon juice 1 teaspoon

Hung curd. As required

Methods of Preparation :

Blend all the ingredients adding little water as required and correct seasonings

KACHUMBER SALAD

Ingredients and quantity

Cucumber 100 gram

Carrot. 50 gram

Onion. 50 gram

Tomato 50 gram

Lettuce 4 pcs

Caspsicum. 20 gram

Green chilly 20 gram

Corriander 1 teaspoon

Lemon juice 1 teaspoon

Chat Masala 1 teaspoon

Black salt. 1 teaspoon

Chilly powder. 1 teaspoon

Olive oil. 1 tablespoon

Roasted cumin powder 1 teaspoon

Methods of Preparation :

Cut all ingredients into small dices
Toss it in lemon juice , black salt , chat masala and roasted cumin powder
Chef Note : just before serving add all herbs , spices and toss

MURG PUDINA SORBA

Ingredients and quantity

White stock 1 litre

Chicken boneless. 200 gram

Gram flour 50 gram

Ginger (chopped). 1 teaspoon

Plain curd 50 ml

Roasted cumin powder. 1 teaspoon

Chopped green chilly. 1 teaspoon

Crushed pepper corn 2 gram

Lemon juice 1 tablespoon

Seasonings. TT

Cream 50 ml

Mint. 20 gm

Methods of Preparation :

Boil the chicken and cut into brunoise shape.keep aside
Add gram flour , curd and mix well
Add one cup of water and whisk well so that no lumps are formed
Heat this mixture , add chopped mint , chopped green chilly , crushed peppercorn , roasted cumin powder , chopped ginger and mix well.
Add stock and bring to boil and lower the heat for simmering
Simmer 5 minute and strain. Bring to boil once again then add boiled chicken , lemon juice
Mix well , remove from heat and add cream.
Garnish by mint leaves

MUTTON ROGAN JOSH

Ingredients and quantity

Dice cut Mutton 400 gram

Aniseed. 5 gram

Veg oil 50 ml

Rogini Mirch 15 gram

Red gravy. 300 gram

Seasonings. TT

Bay leaf 3-4 pcs

Fresh cream 1 teaspoon

Kastoori methi. 1 teaspoon

Corriander leaf garnish

Whole garam masala. 1 teaspoon

Methods of Preparation :

Take a thick and deep pot, add fry whole garam masala
Add rogini Mirch and mutton , stir fry few seconds and add pinch of salt
Add water and boil untill 90 % done
Take another pan , add oil , fry aniseed and add boiled mutton and fry for few minutes
Add red gravy , cook again for few minutes then , add kastoori methi ,mix well
Garnish by cream and corriander leaf

Tandoori roti

Ingredients and quantity

Whole meal flour. 100 gm

Salt. A pinch

Water As required

Methods of Preparation :

Make a soft dough by mixing flour , salt and water . Keep it half an hour and portion it in small dough
Roll it in flat shape with roller ,after portioning in small shape
Heat griddle,cook on both sides. Serve hot

PALAK PANEER

Ingredients and quantity

Palak. 300 gram

Paneer(dice) 400 gram

Garam masala 1 teaspoon

Chop ginger , garlic 1 tablespoon

Chop green chilly. 1 teaspoon

Cashewnut 50 gram

Tomato pulp 50 gram

Salt TT

Fresh cream. garnish

Mace 4 gram

Butter. As required

Methods of Preparation :

Dice cut the paneer and shallow fry it
Mix onion , ginger garlic , green chilly and cashewnut paste
Heat butter , add onion paste and add tomato pulp and cook
Add Palak paste , then add garam masala, salt , paneer.
Mix well and cook for few minutes

KASHMIRI PULAO

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

Coconut powder. 1 teaspoon

Brown onion. 1 teaspoon

Dry red cherry 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 90% 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 coconut powder , dry red cherry and brown onion

ALU GOBI

Ingredients and quantity

Cauliflower. 150 gram

Whole red chilly. 2 pcs

Potato (dice cut). 200 gram

Fresh gravy 30 ml

Salt 1 teaspoon

Cumin seed 1 teaspoon

Turmeric powder 1 teaspoon

Corriander leaf garnish

Oil. Deep fry

Methods of Preparation :

Blanch the cauliflower and boil potato
Deep fry the cauliflower and potatoes separately
Take a pan , add oil , fry cumin seed and temper whole red chilly
Add a pinch of Turmeric powder , add boiled potato . Fry for few minutes and add blanched cauliflower. Add seasoning . Stir fry for few minutes
Add fresh gravy and cook for few minutes
Make it dry and add salt . Garnish by corriander leaf

PLAIN RAITA