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Jeera pulav
Phulka
Kadai paneer
Gobhi masala
Gajjar halwa

Jeera pulav			No. of Portions	4
Ingredients	QTY	Unit
Pulav rice	400	Gm
Fat	50	Gm
Onion	50	Gm
Cumin	¼	Tsp
Salt	To taste
Cloves	2	Gms
Cinnamon stick	2	Gms
Black cardamom	1	No.
Bayleaf	1	No.

                                                                                               

Pre-preps

1.	Pick, wash and drain rice. Slice onions thinly and apply some salt. Keep aside for 10-15 minutes then squeeze dry.

Method:

	Heat fat and fry onions to a golden brown colour. Drain well and keep aside.
	In the same pan add cumin and whole spices then rice and fry well.
	Add salt, double the quantity of boiling water and stir well. Cook till water is absorbed.
	Reduce flame and cover the rice. Cook till done.
	Serve hot garnished with fried onions.

 Standard

Rice just-cooked, well separated grains. Predominant flavour of cumin.

Phulka			No. of Portions	12no.
Ingredients	QTY	Unit
Whole wheat flour	400	Gm
Salt	To taste
Fat	35	Gm
Pure ghee	To smear

           

                                   

Pre-preparations:

1.	Sieve wheat flour; keep 50 gm aside for dusting.
2.	Make medium soft dough with the remaining wheat flour, salt, melted fat and sufficient water. Cover the dough with a damp duster and rest for minimum 30 minutes. Method:
3.	Divide the dough into 12 equal portions. Roll out each one into a thin roundel of approximately 6” diameter using dusting flour.
4.	Place on hot griddle. Bake / cook lightly. Cook the second side completely. Place the first side over direct flame or live coal and allow the phulka to puff up [use a pair of tongs].
5.	Remove and smear pure ghee when hot. Serve immediately.

Standard:

6” diameter, roundels of wheat flour, dry baked (broiled) on griddle to a golden brown colour and then puffed up on direct flame/live coal. Served hot with ghee smeared on it.

To serve:

Serve immediately with ghee smeared over it. Usually eaten with Indian main courses and dal preparations.

Kadai paneer			No. of Portions	4
Ingredients	QTY	Unit
Paneer (cottage cheese)	200	Gm
Onion	100	Gm
Ginger-garlic paste	1	Tsp
Kadhai masala:
Red chilly	2	No.
Coriander seeds	5	Gm
Fennel	5	Gm
Cinnamon	1	Gm
Cloves	2	Gm
Peppercorns	2	Gm
-----------------------
Tomato	100	Gm
Oil	15	Ml
Salt	To taste
Green coriander	To garnish

                                                                                               

Pre-preparations:

1.	Cut paneer in medium size cubes.
	Chop onions finely.
	Dry roast all ingredients for kadhai masala and pound when at room temperature.
	Pick, wash and chop green coriander.
	Blanch and concasse tomatoes.

Method:

1.	Heat oil. Fry onions to a light brown colour.
2.	Add ginger-garlic paste and fry till cooked. Sprinkle water if required.
3.	Add tomatoes and mix well. Cook for 5-10 minutes.
4.	Add paneer and mix lightly. Adjust seasonings.
5.	Simmer for 5-10 minutes. Sprinkle kadhai masala and mix lightly without breaking paneer. Simmer for 5-10 minutes more.

To serve:

Serve hot garnished with green coriander. Usually eaten with Indian bread.

Standard:

Uniform pieces of paneer, neatly cut – not mashed – in a thick, tomato based gravy. Predominant flavour of kadhai masala. Served hot, garnished with green coriander with Indian bread.

Gobhi masala			No. of Portions	4
Ingredients		Unit
Cauliflower	500	Gm
Salt	To taste
Turmeric	A pinch
Onion	100	gm
Fat	10	Gm
Green chilly	1	No.
Ginger-garlic paste	5	Gm
Chilly powder	3	Gm
Coriander powder	3	Gm
Tomatoes	100	Gm
Lime	½	No.
Green coriander	To garnish
Garam masala powder	A pinch
Cumin	2	Gm

                                                           

Pre-preparations:

1.	Wash and cut cauliflower into florettes. Soak in warm salted water for 30 min. Drain. Cook in boiling salted water with turmeric. Drain and keep aside.
2.	Slice onions and tomatoes. Extract limejuice. Chop green coriander and green chilly. Method:
3.	Heat fat, add cumin. Add onions and sauté. Add green chilly and ginger-garlic paste. Fry.  Add powdered masalas. Fry well. Add tomatoes. Cook over a slow flame. Sprinkle water if required.
4.	Add cauliflower, mix carefully without breaking the florettes. Adjust salt.
5.	Remove from flame, sprinkle limejuice, garam masala powder and green coriander. Serve hot.

Standard:

Cauliflower florets (and potatoes) cooked just right, with a delicate flavour of spices. Served hot garnished with sliced tomatoes and green coriander.

To serve:

Served  hot, garnished with chopped green coriander. Usually eaten with Indian breads.

Gajjar halwa			No. of Portions	4
Ingredients	QTY	Unit
Indian carrots	250	Gm
Pure ghee	150	Gm
Milk	100	Ml
Mava	100	Gm
Sugar	250	Gm
Dry fruits	20	Gm
(almonds, pistachio,cashew)
Edible silver paper (Varkh)	1	Sheet
Green cardamom powder	½	Tsp
Saffron	For flavour

                                                                                               

Pre-preparations:

1.	Wash, peel and grate carrots.
	Grate mava.
	Blanch and cut almonds and pistachio into slivers.

Method:

1.	Melt pure ghee in a heavy bottom pan. Add carrots and sauté over a slow fire for 10 min.
2.	Add milk and cook till carrots are done. Let the milk evaporate fully.
3.	Add mava. Mix well and continue cooking for 5-10 min. more.
4.	Add sugar and mix well. Cook over a slow fire till sugar dries up.
5.	Flavour with cardamom powder and saffron.

To serve:

Serve hot or at room temperature, garnished with dry fruits and edible silver foil.

Standard:

Pleasant orange-red colour, adequately sweetened and flavoured with cardamom and saffron. Could be served hot or at room temperature.