Indian Menu For Dinner

INDIAN MENU FOR DINNER

• Masala vada
• Madras rasam
• Chicken Chettinad
• Dosa
• Lemon Rice

• Sambar
• Barfi

The following Menu is for 4 no. Of portion and please write it down in standard recipe format as I have mentioned.

MASALA VADA 

Ingredients and quantity

Chana Dal.                80 gram

Rice flour.                  50 gram

Salt.                             TT

Asafoetida.                Pinch

Chopped ginger.       1 teaspoon

Corriander leaf.         Few

Green chillies.           10 gram

Fennel seed.              1 teaspoon

Mango powder.          1 teaspoon

Boiled grated potatoes.    100 gram

Black pepper.               4 gm

Oil.                                Deep fry

Corriander.                  Garnish

Methods of Preparation :

• Wash and soak gram lentil overnight and strain it

• Grind it in grinder without using water, grind in coarse form

• Mix lentil, potato  grated, chopped green chillies, chop coriander, asafoetida, ginger paste, mango Mango powder, crushed black pepper, salt and mix well.

• Grease water in hand and make round thick shape of 40/50 gram.

• Heat oil and fry the patties ,make it golden brown and remove from heat

• Garnish with corriander leaf and serve with coconut chutney after placing in appetizer plate.

MADRAS RASAM

Ingredients and quantity

Veg stock.                   1 litre

Red chilly.                  2-3 pcs

Asafoetida.                 A pinch

Rasam powder.         1 teaspoon

Corriander leaf.         Garnish

Curry leaf.                  2-3 pcs

Tamarind juice           10 ml

Tomatoes                   1 teaspoon

Mustard seed.            1 teaspoon

Oil.                              1  tablespoon

Salt.                             TT

Methods of Preparation :

• Wash and grind tomatoes and keep it aside

• In a soup pot, heat oil, fry mustard seed, black pepper corn, red chilly , asafoetida and curry leaves.

• Add Turmeric, tamarind

• Add grinded tomato juice then, stir well

• Add stock and bring to boil, simmer for half hour 

• Add chop coriander, Rasam powder and stir well

• Cook for few minutes

CHICKEN CHETTINAD

Ingredients and quantity

Chicken               800 gram

For Chettinad Masala paste

Poppey seed.           1 tbsp

Coconut grated.        2 tbsp

Corriander seed       1 teaspoon

Cumin seed              1 teaspoon

Fennel seed             1 teaspoon

Whole red chilly         4 pcs

Cinnamon stick.         2 pcs

Green cardamom.     4-5 pcs

Cloves.                      4-5 pcs

Ginger.                      1 tbsp

Garlic.                        1 tbsp

Star anise.                 3 pcs

Other Ingredients

Turmeric powder.   1 tsp

Onion.                    150 gram

Red chilly.              1 tablespoon

Tomato.                  200 gram

Lemon juice.          1 tablespoon

Curry leaf.               8-10 pcs

Salt.                           TT

Oil.                            2 Tbsp

Methods of Preparation:

• Clean the chicken, remove its skin and cut into cube shape

• Roast the whole red chillies, grated coconut, poppy seeds, corriander seeds, cumin seeds, green cardamom, cloves , cinnamon , star anise, fennel seeds and grind the paste with ginger and garlic.

• Heat oil, add onion and cook till translucent. Add tomatoes , red chilly powder and Turmeric powder

• Add chicken, cook for sometime and add paste and cook.

• Add lemon juice and stock , cover and cook 

• Garnish with corriander leaf, serve Hot.

DOSA

Ingredients and quantity

Rice(soaked)                              150 gram

Urad Dal(split black lentils).        50 gram

Melted ghee.                               20 ml

Fenugreek.                                 10 gram

Methods of Preparation : 

• Blend the rice, fenugreek and Dal separately then mix together and then, whisk few minutes.

• Heat a non - sticky tawa, sprinkle a little water on tawa and wipe it of gently Using cloth.

• Pour a ladleful of blended ingredients and make a circular of 200-225 mm thin circle

• Smear little ghee over it and along the edges

• Fold over to make a semi-circle or a roll. Serve it with sambar and coconut chutney.

LEMON RICE

Ingredients and quantity

90% boiled Rice.            600 gram

Lemon juice                   1 tbsp

Butter.                            2 tbsp

Mustard seed.                1 tsp

Lemon zest.                   A pinch

Salt.                                  TT

Bay leaf.                        2-3 pcs

Coconut powder.           5 gram

Garnish

Lemon wedges             4 pcs

Coriander                      4  leaves

Method of preparation :

• Heat the pan, add oil, fry mustard seed and bay leaf.

• Add all remaining ingredients and season then stir fry for 5 minutes.

• Garnish with coconut powder.

SAMBAR

Ingredients and quantity

Chana Dal.                100 gram

Cumin seed.              2 teaspoon

Potatoes.                   100 gram

Onion.                       100 gram

Gourd ( lauka).          100gram

Eggplant.                   100 gram

Carrot.                       100 gram

Pumpkin.                  100 gram

Tamarind                   1 tbsp

Chilly powder.          1 teaspoon

Turmeric powder.    1 teaspoon

Salt.                               TT

Asafoetida.                 A pinch

For tempering

Oil

Dry red chillies

Mustard seeds

Fenugreek seeds

Asafoetida

Garlic and cumin seeds

Methods of Preparation :

• First soak the tamarind in warm water for 30 minutes. Pick and rinse Dal well.

• Boil Dal in a pressure cooker

• Add chopped vegetables, Turmeric powder , red chilly powder , asafoetida and salt. Add 2 cup water and stir well

• Pressure cook again for 1 whistle amd remove lid

• Add sambar powder, tamarind pulp then, simmer in pressure cooker for 10-15 minutes.

• Heat oil, crackle mustard seeds

• Add fenugreek seeds, garlic, red chilly, asafoetida and temper it to add in pressure cooker

• Remove from heat, serve it and garnish by corriander leaf

BARFI

Ingredients and quantity

Ghee                    120ml

Milk powder.         300 gram

Powdered sugar   60 gram

Milk                      150 gram

Methods of preparation:

• Heat around 6 tablespoon of ghee in non-sticky pan.

• Add milk and cook it for a minute.

• Now, add milk powder slowly ensuring you are breaking the lumps. Cook it for 7-10 minutes till you get a thick paste. 

• Add powder sugar and cook few minutes till it get thick. 

• Grease tray with ghee and transfer our thick mixture into tray

• Garnish with almond, pistachio slices and cashewnuts slices.

• Rest it for around 1 hour. Cut into desired shape.