Indian Menu That You Should Know

 INDIAN MENU

ALU DRUMSTICK

ALU CHOP

MINT CHUTNEY

TOMATO KA SHORBA

MOTOR PANEER

MUTTON ROGAN JOSH

KASHMIRI PULAO

DRY PAPAD

JALEBI

Note: The following recipe is for 4 no. of pax and please write down it in standard recipe format as I have mentioned. 

ALU DRUMSTICK

ingredients and quantity

Potato                           8 nos.

Onion                           500 gram

Coriander leaf          small bunch

Red chilli powder     1 teaspoon

Coriander powder   1 teaspoon

GG paste                      TT

Salt.                              TT

Breadcrumbs             50 gram

Methods of preparation:

• Boil the potatoes and mash it. 
• Chop coriander leaf, onion and add it in mashed potatoes.
• Add breadcrumbs, red chilli powder, coriander powder, GG paste and salt. Mix it together.
• In a bowl, prepare a AP flour paste. In another bowl take breadcrumbs. 
• Grease the hand with oil and make the potato mixture into round shape.
• Dip it in flour mixture and then in breadcrumb mixture. 
• Deep fry it till golden brown. Insert toothpick and serve with mint chutney.

For, ALU CHOP

• Prepare a batter of gram flour, a pinch of baking powder, salt, Kashmiri Mirch. 
• Make the mashed potatoes into flat round shape. Dip it in batter and deep fry it till golden brown. 

TOMATO KA SHORBA

Ingredients and quantity

Tomato puree                    200 gram

Tomato concasse.             100 gram

Garam Masala powder   10 gram

Stock.                                    1 litre

Roasted cumin powder    1 teaspoon

Chop garlic.                        50 ml

Chop chilly.                        1 teaspoon

Seasonings.                         TT

Butter.                                 2 Tablespoon

Chop onion                         50 gram

Methods of Preparation: 

• Heat butter, add bay leaf, fry chop onion, ginger and garlic
• Add tomato puree, cook for few minutes and add Tomato concasse.
• Add garam masala powder, roasted cumin powder, chip green chilly.
• Add stock and cook for half hour 
• Strain, Re-heat the liquid 
• Add seasonings and garnish with corriander leaf.

MOTOR PANEER 

Ingredients and quantity

Paneer                300 gram

Oil                        2 tablespoons

Ginger garlic     50 gram

Onions               200 gram

Tomato              200 gram

Whole garam masala    10 gram

Red chilli powder           1 teaspoon

Garam masala                 1 teaspoon

Coriander leaf                 garnish

Green peas                       500 gram

Cream                                garnish

Methods of preparation:

• Heat a pan and add 1 tablespoon of oil. 
• Add cardamom and ginger garlic chopped. then, add chopped onions. Saute it and cook till the onions turned into light golden. 
• Add chopped tomatoes and salt, turmeric
• Cook in medium flame till the gravy turn mushy. Cool this mixture and blend it without adding water to form smooth paste. Strain if needed and keep aside.
• Boil the peas, keep aside and deep fry medium dices of Paneer till golden after sprinkling some Kashmiri Mirch, salt and turmeric.
• heat a pan with 1 tablespoon of oil and add bay leaf and cumin seeds. 
• Pour onion and tomato blended gravy. Then, add chilli powder, garam masala and coriander powder. Saute it till it thickens.
• Now, add boiled green peas in gravy and add a cup of water. Mix it well and check seasonings.
• Add fried paneer in gravy, kasturi methi and cook further 2-3 minutes.
• Garnish by adding fresh cream and coriander leaf.

MUTTON ROGAN JOSH

Ingredients and quantity

Mutton                    500 gram

Kashmiri Mirch      3 Tbsp

Mint twigs.              For garnish

Whole garam masala     15 gram

Hing                           1 teaspoon

Ginger powder        1 teaspoon

Fennel powder        1 teaspoon

Salt                             TT

Ghee                           50 ml

Cumin powder         1 teaspoon

Cinnamon powder  1 teaspoon

Methods of preparation:

• Prepare a paste of Hing, fennel powder, Hing, ginger powder and Kashmiri Mirch.
• Now, heat a pan, add cardamom and mutton pieces. Cook this in medium flame till mutton becomes brown.
• Add the paste of step one and salt and cook mutton in slow heat for 1 hour
• You can skip above long step by simply pressure cooking mutton with step number 1 paste and transfering again in pan. 
• Now, add cumin powder, cinnamon and cardamom powder. Mix it will with mutton and cook for another 20-30 minutes till meat become tender and Rogan(oil floats)
• Check for seasoning and garnish with twigs of mint. 

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                  

Brown onion.                 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 almost 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 brown onion.

JALEBI

Ingredients and quantity

Flour                     200 gram

Cornflour             90 gram

Water                    120 ml

Yogurt                    90 ml

Baking soda          1 teaspoon

Food colour yellow      1 teaspoon

Oil/ghee                  Frying

For syrup

Water                  300 gram

Lemon juice       15 ml

Sugar                   400 gram

Cardamom          6-7 pcs

Methods of preparation:

• Mix Ap flour, baking powder and food colour with yogurt, water and make a batter of jabebi. Take care of consistency.
• Make sugar syrup. Boil water and sugar and add green cardamom, lemon juice. The lemon juice helps to prevent crystallization of sugar syrup. 
• Take a pan. Add oil/ghee in medium high heat. Make a shape of Jalebi by using piping bag. (ensure oil is hot enough for better puff)
• Fry both sides and dip fried Jalebi to sugar syrup immediately.

Chef notes: if your syrup is too cold, syrup won't be absorbed by your Jalebi and if it's too hot, Jalebi won't be soften. Similarly, if too thick, syrup won't be absorbed and if too thin, Jalebi will be sloggy.