Indian Cuisine Regional Recipes

CONTENTS
RECIPE PAGE NOS

VEGETARIAN
KADHAI PANEER------------------------------------------------------------------------------------ 01
SAAG PANEER ---------------------------------------------------------------------------------------02
PANEER CAPSICUM BHUJIA--------------------------------------------------------------------- 03
PANEER MAKHANWALA------------------------------------------------------------------------- 04
ACHARI PANEER------------------------------------------------------------------------------------ 05
MAKAI PALAK -------------------------------------------------------------------------------------- 06
GOAN VEGETABLE CURRY--------------------------------------------------------------------- -07
PITHOD KA SAAG----------------------------------------------------------------------------------- 08
DHANIA ALOO MANGODI------------------------------------------------------------------------ 09
GATTE KA SAAG------------------------------------------------------------------------------------ 10
SANGRI KA BHAJI---------------------------------------------------------------------------------- 11
SANGAR KOFTE------------------------------------------------------------------------------------- 12
KAIRI BHINDI---------------------------------------------------------------------------------------- 13
GOBHI KEMPU--------------------------------------------------------------------------------------- 14
SEAFOOD
MEEN MOILY---------------------------------------------------------------------------------------- 15
KERALA FISH CURRY----------------------------------------------------------------------------- 16
SORSHE BEKTI -------------------------------------------------------------------------------------- 17
MACHER JHOL -------------------------------------------------------------------------------------- 18
BEKTI JHAL------------------------------------------------------------------------------------------- 19
KALI MIRCH KA JHINGA------------------------------------------------------------------------- 20
MALAI CURRY -------------------------------------------------------------------------------------- 21
CHICKEN
DUM KA MURG-------------------------------------------------------------------------------------- 22
CHOOZA MAKHNI---------------------------------------------------------------------------------- 23
KATHI ROLL------------------------------------------------------------------------------------------ 24
MURG KA MOKUL---------------------------------------------------------------------------------- 25
MURG PALAK METHI------------------------------------------------------------------------------ 26
MURG QORMA ---------------------------------------------------------------------------------------27
LAMB
KEEMA BOTI MASALA --------------------------------------------------------------------------- 28

KACCHI MIRCH KA GOSHT--------------------------------------------------------------------- -29
KADAI GOSHT--------------------------------------------------------------------------------------- 30
SAFED MAAS----------------------------------------------------------------------------------------- 31
BAOLI HANDI---------------------------------------------------------------------------------------- 32
BHUNA GOSHT -------------------------------------------------------------------------------------- 33
LAAL MAAS------------------------------------------------------------------------------------------ 34
DUM NALLI ------------------------------------------------------------------------------------------ 35
STANDARD RECIPE CARD
DISH NAME – KADHAI PANEER
RECIPE CATEGORY: RECIPE CODE:
INGREDIENTS FOR 04 LTS/ PORTIONS

QTY INGREDIENTS PRICE WASTE RAW COST OF
UNIT /UNIT % QTY. RAW QTY.
50 mL OIL
05 gm CORRIANDER SEEDS
03 gm DRY CHILLI
75 gm CAPSICUM DICES
50 gm ONIONS DICES
20 gm TOMATO DICES
125 gm ONION TOMATO MASALA
20 gm CHILLI POWDER
15 gm JEERA POWDER
15 gm CORRIANDER POWDER
05 ml LEMON JUICE
01 gm KASOORI METHI
25 gm SALT
05 gm SUGAR
05 gm CORRIANDER CHOPPED
500 gm PANEER
METHOD
1. HEAT OIL ADD CORRIANDER SEED & RED CHILLI.
2. SAUTE THE CAPSICUM & ONIIONS.
3. ADD THE PANEER WITH DRY MASALA & COOK.
4. ADD THE ONION TOMATO MASALA & SAUTE FURTHER .
5. ADD THE KASOORI METHI, SAESONONG , LEMON JUICE.
6. TOSS TILL YOU GET A GLZE FINISH WITH CHOPPED CORRIANDER.
Extra costs_______
Cost of raw materials_____________

EXECUTIVE CHEF_________________
F&B CONTROLLER________________
DISH NAME –SAAG PANEER
INGREDIENTS FOR LTS/ PORTIONS

50ml OIL
05 gm CUMIN
15 gm GARLIC
100 gm ONOIN
75 gm TOMATOES
700 gm PANEER
20 gm CHILLI PDR
25 gm CUMIN POWDER
30 gm SALT
100 gm SPINACH PUREE
50ml CREAM
METHOD
1. HEAT OIL , ADD CUMIN & GARLIC.
2. ADD CHOPPED ONIONS & SAUTE TILL BROWN, ADD THE DRY MASALAS, SAUTE WITH
THE TOMATOES.
3. ADD THE PANEER & TOSS.
4. ADD THE SPINACH PUREE & COOK .
5. CORRECT THE SEASONING, FINISH OFF WITH CREAM . GARNISH WITH GINGER
JULIENNES.
Extra costs_______

DISH NAME PANEER CAPSICUM BHUJIA
INGREDIENTS FOR 04 PORTIONS

600gms COTTAGE CHEESE
200gms CAPSICUM
10gms CUMIN SEEDS
10gms GARLIC
10ml OIL
3gms TURMERIC
10gms SALT
100gms ONIONS
40gms TOMATOES
5gms CORIANDER LEAVES
25ml LEMON JUICE
METHOD
METHOD
1. HEAT OIL, ADD CUMIN & CHOPPED GARLIC.
2. ADD ONIONS & SAUTE TILL BROWN.
3. ADD IN THE CPSICUM, TOMATOES & DRY MASALAS & COOK FURTHER.
4. WHEN DONE ADD THE GRATED PANEER.
5. CORRECT THE SEASONING, ADD SOME KASOORI METHI POWDER, CHOPPED
CORRIANDER,FINISH OFF WITH LEMON JUICE.
 CREAM COULD BE ADDED IF DRY TO GIVE MOISTURE & RICHNESS.
DISH NAME – PANEER MAKHANWALA

500 gm PANEER
200 gm MAKHNI GRAVY
15 gm CHILLI POWDER
20 gm SALT
15 gm SUGAR
75 ml CREAM
50 gm BUTTER
02 gm KASOORI METHI POWDER
METHOD
1. HEAT THE MAKHNI GRAVY IN A PAN.
2. SIMMER THE PANEER IN THE SAUCE.
3. ADD IN THE CHILLI POWDER & SEASONING.
4. INCORPORATE THE BUTTER.
5. FINISH WITH CREAM & KASOORI METHI POWDER.
Extra costs_______

DISH NAME – ACHARI PANEER
RECIPE CATEGORY: MAIN COURSE RECIPE CODE:

250gms PANEER
50gms CHOPPED ONIONS
100gms TOMATOES CHOPPED
30gms MUSTARD OIL

02gms MUSTARD SEEDS
02gms FENUGREEK SEEDS
02gms CUMIN SEEDS
04gms WHOLE RED CHILLIES
10 gms CORRINDER POWDER
05 gms LEMON JUICE
To taste SALT
To taste SUGAR
CHOPPED CORIANDER LEAVES
10 gms RED CHILLY POWDER
METHOD
1. Heat oil in a pan, add whole dry masala. Allow it to crackle. Add onions, sauté till brown, add
tomatoes and cook it for some time.
2. Add the powdered masala, that is, red chilly powder and coriander powder and cook till the masala
leaves the edges of the pan.
3. Add the paneer and toss it, add salt, sugar, lemon juice and finish with chopped coriander leaves.
Extra costs_______
EXECUTIVE CHEF_________________ Cost of raw materials_____________

DISH NAME – MAKAI PALAK

75 ml OIL
10 gms GARLIC CHOP
05 gms CUMIN
200 gms ONIONS
150 gms TOMATOES
20 gms JEERA POWDER
10 gms CHILLI POWDER
200 gms SPINACH FRESH SHREDDED
05 Ml LEMON JUICE
20 gms SALT
220 gms BABY CORNS
METHOD
1. HEAT OIL ADD THE GARLIC, CUMIN & SAUTE.
2. SAUTE ONIONS TILL BROWN, ADD THE MASALAS & TOMATOES.
3. ADD THE BABAY CORNS & COOK.
4. ADD THE SPINACH LEAVES & TOSS TILL DRY .
5. CORRECT SEASONING , FINISH OFF WITH LEMON JUICE.
Extra costs_______

DISH NAME – GOAN VEGETABLE CURRY (NAILA STYLE )

50 ml OIL
100 gm CARROTS
100 gm CAULIFLOWER
100 gm FRENCH BEANS
50 gm GREEN PEAS
50 gm MUSHROOMS
75 gm BABY CORNS
75 ml CHILLI PASTE
100 ml TAMRIND PULP
20 gm JEERA POWDER
300 ml COCONUT MILK
30 gm SALT.
METHOD
1. HEAT OIL, SAUTE THE VEGETABLES.
2. ADD IN THE CHILLI PASTE & THE TAMRIND COOK WITH SOME WATER.
3. ADD SALT & JEERA POWDER.
4. ADD ON THE COCONU6T MILK, SIMMER WITH SOME ONION RINGS & SLIT GREEN
CHILLI.
Extra costs_______

DISH NAME – Pithod Ki Subzi
RECIPE CATEGORY: Main Course RECIPE CODE:

400gms Yoghurt
100gms Chickpea flour
2gms Carom seeds
2gms Fennel
3gms Green chillies
5gms Coriander fresh
3gms Ginger chopped
2gms Turmeric
10gms Green, yellow, red peppers
A pinch Asafoetida
Gravy
5gms Ghee
50gms Onions
30gms Tomato
250gms Yoghurt
2gms Fennel
50gms Chickpea flour
10gms Salt
5gms Chilly powder
3gms Garam masala
5gms Coriander Fresh
3gms Sugar
METHOD
1. For pithod make a mixture of yoghurt and chickpea flour.
2. Heat oil, add asafoetida, fennel and carom seeds.
3. Pour the mixture and cook till dropping consistency.
4. Add the peppers, chillies, and coriander and set in a greased tray.
Gravy
1. Heat ghee, add asafoetida and fennel. Add onions, brown them and add tomatoes.
2. Add the mixture of yoghurt and chickpea flour with dry masalas.
3. Add the pithod cubes and boil, correct seasoning and garnish with coriander leaves
Extra costs_______
RECIPE NAME: DHANIA ALOO MONGODI
QUANTITY PRODUCED : FILE NO. : DATE :

PORTION SIZE : RESTAURANT :
NUMBER OF PORTIONS : 10 PORTION COST PRICE :
PREPARATION INGREDIENTS QUAN UNIT UNIT TOTAL

TITY COST
Boiled POTATOES 1 KG
Soaked MONGODI 200 GRAM
GHEE 150 GRAM
CURD 75 GRAM
CORIANDER LEAF 100 GRAM
Powdered TURMERIC 05 GRAM
Powdered CORIANDER 10 GRAM
Powdered RED CHILLY 10 GRAM
Paste GINGER AND GARLIC 25 GRAM
Chopped ONION 100 GRAM
Whole CUMIN AND CORIANDER 05 GRAM
SEEDS
Chopped TOMATOES 200 GRAM
PROCEDURE :
1. Fry the soaked mongodi in ghee and keep aside.

2. Add chopped onions to ghee with the ginger and garlic paste, red chilly powder, coriander powder, and
saute well. Add chopped tomatoes and saute more.
3. Add fried mongodi; toss well in the pan. Add diced boiled potatoes and cook well.
4. Add yoghurt and mix well.
5. Sprinkle chopped green coriander over the mongodi before serving.
DISH NAME – GATTE KA SAAG

250gm Gram flour
A pinch Asafoetida
2gm Carom seeds
2gm Fenugreek leaves
10gm Salt
20gm Sugar
35gm Yoghurt
25gm Clarifies butter
A pinch Cookin soda
25ml Lemon juice
2gm Fennel seeds
Gravy
50gm Onions
75gm Tomatoes
150gm Yoghurt
10gm Gram flour
2gm Turmeric
10gm Salt
5gm Garam masala powder
3gm Red chilli powder
25gm Green coriander
METHOD
1. For Gatta, mix all the ingedients and knead it to a tight dough
2. Roll outinto cylinders of 1 inch diameter and fry in slow fire till brown.
3. For gravy,make a mixture of yoghurt, gram flour and other powders.
4. Heat oil, add asa foetida, fenugreek leaves, onions and saute until brown.
5. Add the tomatoes and and add the strained mixture, bringit to boil while stirring .
6. Add the gattas, correct seasoning and garnish with coriander.
EXECUTIVE CHEF_________________ Extra costs_______
F&B CONTROLLER________________ Cost of raw materials_____________

SANGRI KE BHAJI RECIPE NAME:
QUANTITY PRODUCED : FILE NO. : DATE :

PORTION SIZE : RESTAURANT :

TITY COST
Soaked KER 100 GRAM
Soaked SANGRI 150 GRAM
Soaked KUMMUT 20 GRAM
VEGETABLE OIL .75 ML
Whole CUMIN 10 GRAM
ASAFOETIDA 01 GRAM
Sliced ONION 150 GRAM
Chopped TOMATO 150 GRAM
Powdered CORIANDER 15 GRAM
Powdered TERMERIC 05 GRAM
Powdered RED CHILLI 10 GRAM
SALT 15 GRAM
CURD GRAVY 50 ML
PROCEDURE :
1. Soak the ker, sangri and kummut overnight after washing well.
2. Heat the oil. Add the cumin, temper with the asafoetida.
3. Add sliced onions and tomatoes and sauté well.
4. Add the powdered masalas and sauté further.
5. Add ker sangri and fry well till oil comes to the surface.
6. Add curd gravy and boil well.
7. Finish with powdered garam masala.
DISH NAME – SANGAR KE KOFTE

FOR KOFTE
100gm SANGRI DRY
30 gm PANEER GRATED
05 gm AMCHOOR CHOPPED
15 gm RED CHILLI POWDER
03 gm RED CHILLI CHOPPED
02 gm ASAFOETIDA
20 gm SALT
20 gm ROASTED CHANA DAL POWDER
05 gm AJWAIN
05 gm CORRIANDE CHOPPED
05 gm GINGER
GRAVY
10 gm GHEE
03 gm MUSTARD SEEDS
ASAFOETIDA
01 gm DRY RED CHILLIES
50 gm MAKHNI GRAVY
50 gm CASHEW GRAVY
150 gm YOGHURT GRAVY
20 gm SALT
10 gm SUGAR
10 gm CHILLI POWDER
02 gm GARAM MASALA
METHOD
1. MIX ALL THE INGREDIENTS FOR KOFTA, MAKE EVEN BALLS OF LEMON SIZE & FRY IN
MEDIUM HOT OIL TILL BROWN.
2. HEAT GHEE ADD MUSTARD SEEDS, ASAFOETIDA & LET IT SPLUTTER.
3. ADD THE KOFTAS & BOIL IN WATER WITH CHILLI PDR & SALT.
4. ADD THE THREE GRAVIES & BOIL FURTHER.
5. CORRECT SEASONING , FINISH OFF WITH GARAM MASALA & CHOPPED CORRIANDER.
Extra costs_______

DISH NAME – KAIRI WALI BHINDI

03 gm
800gm BHINDI
100 gm ONIONS
150 gm TOMATOES
25 gm DRY AMCHOOR/KAIRI
30 gm CHILLI POWDER
50 gm DHANIA POWDER
20 gm SALT
03 ml LEMON JUICE
3 gm CHOPPED CORRIANDER
05 gm GINGER
METHOD
1. FRY THE BHIINDI.
2. HEAT OIL, ADD JEERA, SAUTE THE ONIONS.
3. ADD THE TOMATOES & DRY MASALAS & SAUTE.
4. ADD THE FRIED BHINDI & KAIRI , TOSS.
5. ADD SALT , FINISH WITH SOME CHOPPED CORRIANDER & GINGER JULINNES.
Extra costs_______

DISH NAME – GOBHI KEMPU

700 gm CAULIFLOWER FLORETS
75 gm GREEN CAPSICUM DICES
50 gm ONIONS DICES
1 gm CURRY LEAVES
5 gm GINGER
3 gm GARLIC
5 gm GREEN CHILLIES SLIT
20 gm SALT
50 ml YOGHURT
20 ml OIL
BATTER
100 gm CORNFLOUR
50ml CHILLI PASTE
50ml VINEGAR
10 gm CUMIN POWDER
15 gm SALT
METHOD
1. FRY THE CAULIFLOWER DIPPED IN THE BATTER.
2. HEAT OIL ADD THE GREEN CHILL,CURRY LEAVES, GINGER & GARLIC, SAUTE.
3. ADD THE CUBES OF CAPSICUM & ONIONS & SAUTE.
4. MIX IN THE YOGHURT & ADD THE FRIED CAULIFLOWER & TOSS.
Extra costs_______
DISH NAME – MEEN MOILY
RECIPE CATEGORY: MAIN RECIPE CODE:

600 gm FISH (BEKTI)
60gm ONIONS
30gm GINGER
20gm GREEN CHILLIES
05gm TURMERIC
20gm SALT
30ml OIL
200 ml COCONUT MILK
CURRY LEAVES
METHOD
1. HEAT OIL, ADD CURRY LEAVES,GINGER, GREEN CHILLIES& ONIONS.
2. ADD TURMERIC & SAUTE.
3. ADD WATER, FISH ADD SALT COVER & COOK.
4. FINISH OFF WITH COCONUT MILK.
Extra costs_______

DISH NAME – KERALA FISH CURRY

100 ml OIL
03 gm MUSTARD SEEDS
01 gm CURRY LEAVES
125 gm ONIONS
100 gm TOMATOES
03 gm TURMERIC
10 gm CHILLI POWDER
30 gm KOKUM/TAMRIND
02 nos SLIT GREEN CHILLI
600 gm FISH
300 gm COCONUT MILK
METHOD
1. HEAT OIL , ADD MUSTARD SEEDS WHEN CRACKLES, ADD ONIONS & SAUTE.
2. WHEN BROWN , ADD IN THE TOMATOES,SAUTE .
3. ADD THE TURMERIC POWDER,CHILLI POWDER & TAMRIND PULP/KOKUM.
4. ADD SOME WATER , SALT , COOK THE FISH COVERED WITH SLIT GREEN CHILLIES.
5. FINSH WITH COCONUT MILK .
Extra costs_______

DISH NAME – SORSHE BEKTI

30 ml MUSTARD OIL
03 gms MUSTARD SEEDS
MIXTURE
200 gms YOGHURT
75 ml KASUNDI MUSTARD
200 ml COCONUT MILK
20 ml MUSTARD OIL
02 gms GINGER
05 gms GINGER GARLIC PASTE
03 gms CORRIANDER CHOP
20 gms SALT
600 gms BEKTI
03 gms TURMERIC
03 gms GRATED COCONUT
METHOD
1. HEAT THE MUSTARD OIL & LET THE SEEDS CRACKLE.
2. ADD THE FISH & SEAR.
3. POUR IN THE MIXTURE & SIMMER FISH IN IT.
4. CORRECT THE SEASONING, GARNISH WITH GRATED COCONUT.
Extra costs_______
DISH NAME – MACHER JHOL

600 gm FISH
50 ml MUSTARD OIL
10 gm MUSTARD SEEDS
05 gm FENNEL
05 gm FENUGREEK SEEDS
20 gm CUMIN
05 gm BLACK ONION SEEDS
03 gm TURMERIC
125 gm ONION
50 gm TOMATOES
80 gm BRINJALS
100gm POTATOES
METHOD
1. HEAT MUSTARD OIL ADD THE TEMPERING, ADD THE ONIONS AND SAUTE TILL
BROWN.
2. ADD THE POTATOES AND BRINJALS AND SAUTE WITH TURMERIC, CHILLI POWDER
AND CUMIN POWDER.
3. COVER WITH WATER ADD SALT, BRING IT TO A BOIL TILL THE VEGETABLES ARE
COOKED.
4. ADD FISH AND COVER WITH A SLIT GREEN CHILLI TILL COOKED.
5. GARNISH WITH CORRIANDER.
Extra costs_______

DISH NAME – BEKTI JHAL

30 ml MUSTARD OIL
03 gm MUSTARD SEEDS
05 nos SLIT GREEN CHILLI
600 gm FISH
200 gm YOGHURT GRAVY
50 ml KASUNDI MUSTARD
10 gm TOMATO DICES
15 gm CHILLI POWDER
20 gm SALT
05 gm CORRIANDE CHOP
METHOD
1. HEAT OIL , CRACKLE MUSTARD SEEDS & ADD CHILLI.
2. SEAR THE FISH.
3. ADD THE CHIILI PDR, GRAVY & MUYSTARD,SIMMER THE FISH.
4. ADD THE SALT & TOMATOES.
5. GARNISH WITH CORRIANDER & SERVE.
Extra costs_______

DISH NAME – KALI MIRCH KA JHINGA

100 ml OIL
05 gm KADAI MASALA
125 gm ONIONS
100 gm PEPPER DICES
16 no PRAWNS
02 gm TURMERIC
05 gm CHILLI PDR
20 gm SALT
30 gm TOMATO CHOP
10 ml LEMON JUICE
40 gm BLACK PEPPER CRUSHED
05 gm CHOP CORRIANDER
METHOD
1. HEAT OIL ADD KADAI MASALA, SAUTE ONIONS WITHOUT COLOURING.
2. SAUTE THE PEPPERS, TOSS IN THE PRAWNS WITH SALT, CHILLI PDR & TURMERIC.
3. ADD THE TOMATOES, TOSS TILL PRAWNS ARE COOKED.
4. FINISH WITH LEMON JUICE, ADD PEPPER CORS & CORRIANDER CHOP.
Extra costs_______
DISH NAME : SEAFOOD MALAI CURRY

RECIPE CATEGORY: MAIN COURSE RECIPE
CODE:
800 gms Prawns / Fish
200 gms Onions
75 gms Ghee
50 gms Cumin Powder
5 gms Cardamom Powder
500 gms Coconut Milk Powder
15 gms Ginger Garlic Paste
2 gms Turmeric
10 gms Salt
4 gms Sugar
1. Take ghee add the Raw Onion paste and cook till brown ( golden)
2. Add ginger & garlic paste and saute
3. Add jeera powder and turmeric powder.
4. Add the coconut milk and bring to a boil *
5. Finish off with cardamom powder & salt.
* at this stage you can add prawn or fish.
DISH NAME – DUM KA MURG
RECIPE CATEGORY: MAINS RECIPE CODE:

12 NOS CHICKEN DRUMSTICKS
50 gm CASHEWNUTS
50 gm ALMONDS
MINT
30 gm SALT
50 gm GHEE
05 gm BLACK CUMIN
50 gm ONIONS
01 gm CARDAMOM POWDER
01 gm GARAM MASALA
01gm CLOVES
50 ml CREAM
METHOD
1. HEAT GHEE , ADD BLACK CUMIN,SAUTE SLICED ONIONS TILL BROWN.
2. ADD IN THE GINGER GARLIC PASTE & SAUTE.
3. ADD THE CASHEW& ALMOND PASTE STRAINED, SAUTE TILL COOKED.
4. ADD THE DRUMSTICKS & SAUTE , COVER WITH WATER & COOK IT ON SLOW
FIRE(DUM).
5. WHEN THE CHICKEN IS COOKED, TAKE A BOWL WITH LIVE COAL, PLACE IT IN THE
CONTAINER CONTAINING CHICKEN, PUT CLOVE & GHEE, WHEN IT SMOKES COVER
THE CONTAINER WITH A LID.
6. FINISH WITH MINT,CARDAMOM POWDER & CREAM.
Extra costs_______

DISH NAME – CHOOZA MAKHNI

600 gm CHICKEN TIKKA
350 gm MAKHNI GRAVY
50 gm BUTTER
75 gm CREAM
20 gm SALT
10 gm SUGAR
METHOD
1. HEAT TIKKAS IN A PAN WITH SOME WATER .
2. ADD IN THE MAKHNI GRAVY.
3. CORRECT THE SEASONING, INCORPORATE THE BUTTER.
4. FINSH WITH CREAM & KASOORI METHI POWDER.
Extra costs_______
DISH NAME –KATHI ROLL (VEG/CHICKEN)

DOUGH
500 gm REFINED FLOUR
1 nos EGG
200 ml MILK
MIXTURE
200 gm CAPSICUM JULIENNE
200 gm ONIONS
300 gm CHICKEN TIKKA / PANEER
75 ml OIL
10 gm GARLIC
15 gm CHILLI POWDER
10 gm JEERA POWDER
75 gm ONION TOMATO MASALA
05 LEMON JUICE
20 gm SALT
30 gm TOMATO KETCHUP
08 nos EGGS
METHOD
1. MAKE A DOUGH OF FLOUR , EGG ,MILK & SALT.
2. ROLL OUT INTO THIN CHAPPATIS & COOK UIT ON A GRIDDLE.
3. COAT ONE SIDE OF TH CHAPPATI WITH A MIXTURE OF EGG & SEASONING & COOK.
4. FILL THE CHAPPATIS WITH STUFFINGS & ROLL IT INTO A BUTTER PAPER & SERVE.
FOR FILLING
1. HEAT OIL ADDS GARLIC.SAUTE JULIENNES OF ONIONS AND PEPPERS.
2. ADD IN THE CHICKEN/PANEER , ADD ON THE DRY MASALAS & SAUTE.
3. ADD THE ONION TOMATO MASALA & KETCHUP.
4. CORRECT THE SEASONING & FINISH WITH LEMON JUICE.
Extra costs_______

DISH NAME _MURG KA MOKUL

RECIPE CATEGORY MAIN COURSE RECIPE
CODE:
800gms Chicken Breast
100gms Onions
100gms Capsicum
50gms Tomatoes
0.5gms Saffron
4gms Garam masala
200gms Cashew gravy
100ml Cream
50gms Oil
25gms Salt
3gms Sugar
3gms Turmeric
1. Heat oil, add the julienne’s of onions, capsicums and chicken breast and
2. saute.
3. Add salt, turmeric powder.
4. Add some cashew gravy and some saffron extracts
5. Sprinkle some garam masala and sugar Add some fresh cream and julienne’s
of tomatoes ( deseeded),Bring to a boil and serve.
DISH NAME – MURG PALAK METHI

75 ml OIL
10 gms GARLIC CHOP
05 gms CUMIN
200 gms ONIONS
150 gms TOMATOES
20 gms JEERA POWDER
10 gms CHILLI POWDER
200 gms SPINACH FRESH SHREDDED
05 Ml LEMON JUICE
20 gms SALT
220 gms CHICKEN TIKKA
KASOORI METHI SOAKED/ FRESH
METHI SHTREDDED
METHOD
1. SAUTE ONIONS TILL BROWN, ADD THE MASALAS & TOMATOES. ( SOAKED METHI CAN
BE ADDED )
2. HEAT OIL ADD THE GARLIC, CUMIN & SAUTE.
3. ADD THE CHICKEN TIKKAS COOK.
4. ADD THE SPINACH LEAVES, METHI LEAVES & TOSS TILL DRY .
5. CORRECT SEASONING , FINISH OFF WITH LEMON JUICE KASOORI METHI POWDER &
GINGER JULIENNES.
Extra costs_______

DISH NAME – MURG QORMA

100 gm GHEE
03 gm BLACK CUMIN
150 gm ONIONS
03 gm GINER GARLIC PASTE
05 gm GREEN CHILLIES CHOP
05 gm GINGER CHOP
800 gm CHICKEN
200 gm CASHEW GRAVY
30 gm SALT
03 gm GARAM MASALA PDR
03 gm CARDAMON PDR
02 no CHOP EGG WHITE
75 ml CREAM
METHOD
1. HEAT GHEE ADD ROYAL CUMIN, SAUTE ONIONS WITHOUT COLOURING.
2. ADD THE CHICKEN,SEAR .ADD GINGER GARLIC PASTE & COOK.
3. ADD IN THE GINGER & CHILLIES, ADD WATER & SIMMER.
4. ADD THE CASHEW GRAVY, BOIL.
5. CORRECT SEASONING, SPRINKLE THE DRY POWDERS.
6. ADD IN THE EGG FINISH WITH CREAM.
Extra costs_______

DISH NAME –KEEMA BOTI MASALA

125 ml OIL
10 gm GARLIC
450 gm LAMB BOTI
350 gm LAMB MINCE
150 gm ONIONS
200 gm TOMATOES
20 gm CHILLI POWDER
30 gm SALT
25 gm CUMIN POWDER
10 gm GARAM MASALA POWDER
20ml LEMON JUICE
05 gm GINGER GARLIC PASTE
02 gm CLOVES,CARDAMOM
METHOD
1. HEAT OIL, ADD THE WHOLE MASALA, ADD GARLIC CHOP0PED & SAUTE.
2. ADD THE ONIONS CHOPPED SAUTE TILL BROWN , ADD THE GINGER GARLIC PASTE &
THE POWDER MASALAS, COOK TILL OIL LEAVES THE SIDES.
3. ADD THE BOTI & SAUTE WITH THE TOMATOES .
4. COOK WITH MINIMUM WATER, WHEN ALMOST COOKED ADD IN THE LAMB MINCE &
COOK TILL ALL THE WATER EVOPARATES.
5. ADD IN THE KASOORI METHI POWDER & GARAM MASALA.
6. FINISH OFF WITH LEMON JUICE & CHOPPED CORRIANDER.
Extra costs_______
DISH NAME : KACCHI MIRCH KA GOSHT

RECIPE CATEGORY : MAIN COURSE

850gms Lamb leg
200gms Onions
100gms Green Chillies
5 gms Whole Garam Masala
150 gms Desi Ghee
25 gms Mint Chutney
200 gms Cashew paste (cooked)
100 ml Curd
20 gms Salt
15 gms Chopped Coriander
5 gms Garam Masala Powder
50 ml Cream
1. Wash lamb and blanch it.

2. Heat oil add whole garam masala.
3. Add ginger garlic paste add the lamb and saute.
4. Add yogurt and cook till it comes to a boil
5. Add salt some water slit green chillies and raw chunky onions.
6. When lamb is cooked add some cashew paste.
7. When the gravy is thick and some mint chutney and finish off with chopped
coriander.
DISH NAME – KADAI GOSHT

100 ml OIL
10 gm KADAI MASALA
250 gm ONIONS
300 gm TOMATOES
25 gm CHILLI PDR
25 gm JEERA PDR
30 gm CORRIANDER PDR
100 gm PEPPER DICES
700 gm LAMB
10 ml LEMON JUICE
03 gm KASOORI METHI
03 gm GINGER JULIENNES
METHOD
1. HEAT OIL ADD KADAIMASALA, ADD IN THE ONIONS SAUTE TILL BROWN.
2. ADD THE LAMB SAUTE WITH GINGER GARLIC PASTE.
3. ADD THE DRY MASALAS & SAUTE.
4. ADD IN THE TOMATOES & COOK FURTHER.
5. WHEN THE LAMB IS ALMOST COOKED ADD IN THE PEPPERS, & SAUTE TILL THE LAMD
IS DRY OF ANY LIQUID.
6. FINISH WITH LEMON JUICE, KASOORI METHI ,GINGER TOMATO CHUNKS &
CORRIANDER CHOP.
Extra costs_______

DISH NAME – SAFED MAAS

700 gm LAMB CURRY CUT
200 gm YOGHURT
02 gm CINAMON,CARDAMOM, CLOVES
50 gm GHEE
200 gm CASHEW GRAVY
02 gm GARAM MASALA POWDER
01 gm RED WHOLE CHILLI
75 ml CREAM
METHOD
1. BLANCH THE LAMB IN BOILING WATER.
2. HAET GHEE ADD IN THE WHOLE GARAM MASALAS, ADD THE BLANCHED LAMB &
SEAR.
3. PUT IN THE GINGER GARLIC PASTE & SAUTE.
4. ADD ON THE WHISKED YOGHURT & BOIL WITH SALT.
5. WHEN THE LAMB IS ALMOST COOKED ADD THE CASHEW GRAVY.
6. CORRECT SEASONING &FINISH OFF WITH CREAM & GARAM MASALA POWDER.
7. AT THE END GIVE A TEMPERING OF WHOLE RED CHILLI & CLOVES.
Extra costs_______
DISH NAME – BAOLI HANDI

1kg Mutton
300gms Fried onions
275ml Tomato puree
35gms Kashmiri chilly powder
50ml Curd
30ml Oil
2nos. Cinnamon
5nos. Cardamom
10nos. Cloves
1no. Bay leaves
3nos. Whole red chilly
100ml Desi ghee
10 gm Ginger paste
10 gm Garlic paste
05 gm Green chillies
05 gm Ginger chop
10 gm Lemon juice
05 gm Garam masala powder
50 gm Mushrooms
75 gm Coloured peppers
75 gm Carrots
50 gm Beans
50 gm Baby corns
10 gm Corriander chop
METHOD
1. First wash and drain the lamb.
2. Heat oil, add whole garam masalas.
3. Add the lamb and sear it.
4. Add the ginger and garlic paste and cook till the lamb is brown in colour.
5. Add the whisked yoghurt and stir, add the red chilli powder and till water reduces.
6. Add the tomato puree and brown onion paste. Cover with water and boil till the lamb is tender.
7. Separate the lamb and reduce the gravy. Strain it over the lamb, correct seasoning.
8. Boil with the vegetables, add in the ginger & green chilies.
9. Finish off with lemon juice, garam masala & garnish with corriander.
Extra costs_______

DISH NAME –BHUNA GOSHT

1 kg LAMB
100 ml OIL
02 gm CINAMON,CLOVES & CARDAMOM
05 gm GARLIC CHOP
125 gm ONIONS
150 gm TOMATOES
25 gm CHILLI POWDER
20 gm CUMIN OWER
05 gm GARAM MASALA
10 gm CORRIANDER CHOP
05 ml LEMON JUICE
03 gm GINGER JULIENNE
METHOD
1. Heat oil add the whole masalas.
2. Add the garlic , onions & saute till brown.
3. Add the ginger garlic paste and dry masalas & saute.
4. Add the lamb & saute till brown.
5. Add on the tomatoes and saute .
6. Cook the lamb adding water little by little.
7. When lamb is cooked finish with lemon juice, adjust seasoning .
8. Garnish with ginger & coriander chop.
Extra costs_______

DISH NAME – Laal Maas

1kg Mutton
300gms Fried onions
275ml Tomato puree
35gms Kashmiri chilly powder
50ml Curd
30ml Oil
2nos. Cinnamon
5nos. Cardamom
10nos. Cloves
1no. Bay leaves
3nos. Whole red chilly
100ml Desi ghee
Ginger paste
Garlic paste
METHOD
1. First wash and drain the lamb.
2. Heat oil, add whole garam masalas.
3. Add the lamb and sear it.
4. Add the ginger and garlic paste and cook till the lamb is brown in colour.
5. Add the whisked yoghurt and stir, add the red chilli powder and till water reduces.
6. Add the tomato puree and brown onion paste. Cover with water and boil till the lamb is tender.
7. Separate the lamb and reduce the gravy. Strain it over the lamb, correct seasoning.
8. Temper it with ghee, cloves and red whole chillies.
Extra costs_______

DISH NAME –Missi Roti
RECIPE CATEGORY: Indian bread
DISH NAME – DUM NALLI KA GOSHT

12 NOS LAMB SHANKS
5 gm GHEE
2 gm CINAMON,CARDAMON & CLOVES
20 gm BROWN GARLIC PASTE
20 gm BROWN ONOIN PASTE
100 gm TOMATO PUREE
30 gm CHILLI POWDER
0.01 gm SAFFRON
02ml KEWRA WATER
02ml ROSE WATER
20 gm SALT
50 gm YOGHURT
05gm BLACK CUMIN
METHOD
1. BLANCH THE SHANKS & CLEAN IT.
2. HEAT GHEE ADD THE WHOLE GARAM MASALAS, BLACK CUMIN.
3. ADD THE GINGER GARLIC PASTE & SAUTE,STIR IN THE WHISKED YOGHURT & COOK
TILL WATER REDUCES.
4. ADD THE CHILLI POWDER ,TOMATO PUREE & SAUTE TILL OIL LEAVES SIDES.
5. ADD THE SHANKS,THE BROWN GARLIC & ONION PASTE.
6. ADD ENOUGH WATER & COVER , COOK IT ON SLOW FIRE.
7. WHEN THER SHANKS ARE COOKED, SEPARATE IT & STRAIN THE SAUCE.
8. ADD IN THE SAFFRON INFUSION, ROSE & KEWRA WATER.
9. SPRINKLE SOME CARDAMOM POWDER & SERVE.
Extra costs_______

DISH NAME DAAL PANCHMAEL

25gms MOONG DAL
25gms URAD DAL
25gms ARHAR DAL
25gms CHANNA DAL
25gms MASOOR DAL
15gms CUMIN SEEDS
75ml OIL
200gms ONIONS
200gms TOMATOES
50gms GARLIC
25gms GINGER
15gms CORIANDER POWDER
15gms RED CHILLI POWDER
50gms CORIANDER LEAVES
15gms SALT
10gms GARAM MASALA
METHOD
1. Soak all the lentils, boil with a pinch of turmeric and keep aside.
2. Heat oil, add garlic , cumin and let temper.
3. Add onions , saute. When onions are golden , add masalas and saute further.
4. Add tomatoes and cook till fat separates
5. Add the boiled lentils and let it come to a boil .
6. Correct seasoning and serve garnished with green coriander leaves.
RECIPE NAME: DAAL MAKHANI
QUANTITY PRODUCED : 750 GRAMS FILE NO. : BVEG 13 DATE :

PORTION SIZE : 75 GRAM RESTAURANT :

TITY COST
Wash it properly BLACK DAAL (WHOLE) 400 GRAM
WHITE BUTTER 200 GRAM
CREAM 100 GRAM
TOMATO PUREE 200 GRAM
RED CHILLI POWDER 15 GRAM
SALT 5 GRAM
Paste GINGER 40 GRAM
Paste GARLIC 40 GRAM
Make powder KASTOORI METHI 50 GRAM
GARNISH:
WHITE BUTTER 20 GRAM
PROCEDURE :
1. Wash the Daal thoroughly and then soak in warm water for 30 minutes.
2. Bring Daal to a boil - mash properly, add the tomato puree, ginger and garlic paste, kastoori methi and
red chilli powder
3. Cook for about two hours till the Daal gets mashed and fully cooked.
4. Finish with white butter and cream.
DISH NAME – Mandwa Pulao

200 gms Basmati rice
25gms Cottage cheese
25gms Beans
50gms Cauliflower
25gms Green peas
20gms Mint
20gms Browned onions
50ml Curd
2gms Royal cumin
50ml Ghee
5ml Saffron extract
20ml Milk
2ml Rose water
2ml Kewra
5gms Cardamom powder
15gms Salt
3gms Chilly powder
3gms Coriander powder
3gms Garam masala powder
50ml Cream
25gms Nuts
METHOD
1. Wash and soak the rice.
Vegetable Mixture
2. Heat ghee and the royal cumin. Add the vegetables and sauté.
3. Add the dry masalas and cook, add the cream, saffron and mint leaves.
4. Fry nuts and mix it with the vegetables.
5. Heat ghee and add whole garam masalas.

6. Add the rice and sear.
7. Add salt, cover it with water and bring to a boil.
8. When water dries up cover it with vegetable mixture.
9. Seal it and cook it on dum (on slow fire/hotplate) for 25 minutes.
Extra costs_______
Cost of Raw materials_____________
DISH NAME –

METHOD
Extra costs_______

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CONTENTS

RECIPE PAGE NOS

KEEMA BOTI MASALA --------------------------------------------------------------------------- 28

INGREDIENTS FOR 04 LTS/ PORTIONS

Cost of raw materials_____________

INGREDIENTS FOR LTS/ PORTIONS

Cost of raw materials_____________

RECIPE CATEGORY: RECIPE CODE:

INGREDIENTS FOR 04 PORTIONS

INGREDIENTS FOR LTS/ PORTIONS

Cost of raw materials_____________

INGREDIENTS FOR LTS/ PORTIONS

30gms MUSTARD OIL

STANDARD RECIPE CARD

INGREDIENTS FOR LTS/ PORTIONS

Cost of raw materials_____________

INGREDIENTS FOR 04 LTS/ PORTIONS

Cost of raw materials_____________

INGREDIENTS FOR LTS/ PORTIONS

RECIPE NAME: DHANIA ALOO MONGODI

QUANTITY PRODUCED : FILE NO. : DATE :

PREPARATION INGREDIENTS QUAN UNIT UNIT TOTAL

1. Fry the soaked mongodi in ghee and keep aside.

INGREDIENTS FOR LTS/ PORTIONS

EXECUTIVE CHEF_________________ Extra costs_______

F&B CONTROLLER________________ Cost of raw materials_____________

SANGRI KE BHAJI RECIPE NAME:

QUANTITY PRODUCED : FILE NO. : DATE :

PREPARATION INGREDIENTS QUAN UNIT UNIT TOTAL

INGREDIENTS FOR 04 PORTIONS

Cost of raw materials_____________

INGREDIENTS FOR 04 LTS/ PORTIONS

Cost of raw materials_____________

INGREDIENTS FOR LTS/ PORTIONS

Cost of raw materials_____________

INGREDIENTS FOR 04 PORTIONS

Cost of raw materials_____________

INGREDIENTS FOR 04 LTS/ PORTIONS

Cost of raw materials_____________

INGREDIENTS FOR LTS/ PORTIONS

Cost of raw materials_____________

INGREDIENTS FOR 04 LTS/ PORTIONS

Cost of raw materials_____________

INGREDIENTS FOR LTS/ PORTIONS

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INGREDIENTS FOR LTS/ PORTIONS

Cost of raw materials_____________

DISH NAME : SEAFOOD MALAI CURRY

INGREDIENTS FOR 04 LTS/ PORTIONS

Cost of raw materials_____________

INGREDIENTS FOR 04 LTS/ PORTIONS

Cost of raw materials_____________

INGREDIENTS FOR 04 LTS/ PORTIONS

Cost of raw materials_____________

DISH NAME _MURG KA MOKUL

INGREDIENTS FOR LTS/ PORTIONS

Cost of raw materials_____________

INGREDIENTS FOR LTS/ PORTIONS

Cost of raw materials_____________

EXECUTIVE CHEF___________ Extra costs_

F&B CONTROLLER____ Cost of raw materials_