Anmol Collection for Recipes by Chef Sachin
March 14, 2017 | Author: chefsachin | Category: N/A
Short Description
Anmol Collection for Indian Regional Recipes (Quantity Food Production) specially for hotel management students by Chef ...
Description
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar Index
Chef Sachin’s collection Indian Soups / Shorba Indian Salads / Raita Indian Breads Indian Snacks Rice preparations Dal Preparations Chicken Preparations Meat Preparations Sea Food Preparations
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Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar Vegetable Preparations Indian Sweets Others
Menu for 02nd years Food production Practicals 1. Nilgiri Korma
Zeera Rice Muli Paratha Sooji Halwa
2
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar 2. Butter Chicken
Dal Amritsari Aloo Palak Zarda Pulao Rice Kheer
3. Methi Chicken
dal Maharani Palak Paneer Moti Pulao Besan Halwa
4. Palak Ghost
Bhindi Kurkure Subzi OPulao Dhabey Di Dal Triangular Paratha
5. Plain Rice
Punjabi Kadhi Stuffed Tomato & Capsicum Masala Vermicelli Kheer
6. Ghee Bhath
Lal Maans Gatte Curry Methi Thepla Lapsi 7. Missi Roti
Dal Batti Safed Maans Pappad ki Subzi Moong dal Halwa 8. vagharelo Bhath
Undhiyo Kakoi Nu Raitu Dal Paratha 9. Coconut Yellow Rice Chicken Vindaloo Rice Bread 3
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar 10. Chicken Biryani
Mirchi Ka salan Tomato Kut Cucumber Raita 11. peas pulao Veg Sheek Kebab Dal Maharani Palak Paneer Sevai Kheer 12. Zeera pulao
Kadhai Chicken veg Jhalfrezi Dal Amritsari Gajar Halwa
13. Zafrani Pulao Kashmiri Dum Aloo Rista Shahi Tukra 14. Subz Pulao
Nargisi KOfta Curry LAzeez lauki Murgh Mussallum Phirni 15. Steamed Rice
Macher Jhol Aloo Post Baigun Bhaja Luchi Misti Doi 16. Curd Rice / Plain Rice
Rasam Chicken Chettinad Sambhar Paripu Payasum
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Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar 17. Carrot Pulao
Methi Chicken Dal Palak Paneer achari Kulcha Julab Jamun
18. Boiled Rice
Fish Curry Malwani Usal Kothambir Vadi Chapati Doodhachi Kheer 19. Moti Pulao
Chole Bhature Sooji halwa
20. Plain Rice
Avail Mor Curry Vendakya Pachadi Dal Payasam
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Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar
NILGIRI KORMA No. Of Pax…100
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Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar S.N.
Ingredients 1.
Quantity
4. 5. 6. 7. 8. 9. 10.
Coriander leaves chopped Curry leaves Garam Masala powder Potato Green peas Cauliflower French beans Groundnut oil Medium onions Capsicum
11.
Salt
12.
Carrots
02 kg
13.
Tomatoes
02 kg
14.
For Masala paste Cloves
15.
Coconut scraped
01 kg
16.
Coriander leaves
500 gms
17.
Coriander seed
250 gms
18.
Cumin seed
250 gms
19.
Fennel seed
150 gms
20.
Garlic
600 gms
21.
Ginger
400 gms
22.
Mint
23.
Poppy seeds
24.
Red chilies whole
2. 3.
Rat e
Per
Amount
¼ cup ¼ cup 100 gms 05 kg 04 kg 04 kg 02 kg 01 ltr. 03 kg 01 kg to taste
50 gms
01 kg 500 gms 50 gms
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Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar
Method: 1. Wash and cut all the vegetables into equal size pieces. 2. Cut, chop the onion and keep a side. 3. Wash and puree the tomatoes. 4. Make a paste by using above mentioned masalas and keep aside. 5. Heat up ¼ litre of oil and fry the paste ingredients till light brown, cool and grind to a paste with little water. 6. Wash and cut the coriander leaves.
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Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar 7. Boil the potatoes, cauliflower, French beans and carrots till half done in
salted water. 8. Remove and keep aside. 9. Heat up oil in pan and mix in the onion and fry till golden brown. 10. Wash and mix in the curry leaves and masala paste. 11. Fry till the oil separates. 12. Mix in the vegetables and continue stirring. 13. Pour out the tomato puree and bring to boil. 14. Mix in two cup water and simmer (boil slowly at low temperature) till the vegetables are cooked and the gravy is thick. 15. Sprinkle the garam masala, stir well. 16. Serve nilgiri kurma hot.
JEERA RICE
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Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar S.N.
Ingredients
Quantity
1.
Basmati rice
2.
Cumin seeds
500 gms
3.
Cashew nuts
500 gms
4.
Whole peppercorns
100 gms
5.
Bay leafs
25 gms
6.
Cloves
50 gms
7.
Cinnamon sticks
25 gms
8.
Onions, sliced
9.
Ghee
250 gms
1 0.
Salt
To Taste
1 1.
Coriander leaves
250 gms
Rat e
Per
Amoun t
11 kg
01 kg
Method;
10
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar 1. Wash the rice and soak in water for half an hour. 2. Heat ghee in a heavy saucepan, add cashew nuts. Fry until brown. Take them out and keep aside. 3. Add sliced onions, bay leafs, cloves, cinnamon sticks, cumin seeds, peppercorns to the same ghee and fry for a while. 4. Add the rice, salt, water and stir. Cover with a lid and simmer the flame. 5. Cook until the rice is done. 6. Garnished with chopped coriander leaves. 7. Serve jeera rice hot with any spicy curry or raita.
MOOLI PARATHA RECIPE
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Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar S.N.
Ingredients
Quantity
1.
For stuffing Mooli (Radish)
2.
Red chili powder
115 gms
3.
Coriander powder
100 gms
4. 5.
Green chilies, chopped finely Turmeric powder
6.
Coriander leaves
7.
For dough: Wheat flour
8.
Salt
9.
Refined oil for frying
Rat e
Per
Amoun t
5.6 Kg
50 gms 50 gms 250 gms 10 kg To Taste 01 litre approx
Method: 1. Sieve the wheat flour and salt. Add water and knead to stiff dough. Cover and keep aside. 2. Peel and grate the radish. Squeeze and drain all the water. 3. Heat the pan and fry the radish to light brown. Add salt, red chili powder, green chilies, coriander leaves and mix well. Allow it to cool. 4. Take some dough and roll into small puri, put 2tsp of stuffing and cover all the sides. Roll again into a thick, round parantha. 5. Heat a tava and shallow fry the mooli ka paratha both sides to crispy and brown. Put some oil over the paratha. 6. Serve the mooli paratha hot with raita or curry.
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Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar
Sooji ka Halwa S.N.
Ingredients
Quantity
Rat e
1.
Semolina (Sooji)
5.6 Kg
2.
Sugar
2.5 kg
Ghee
2.5 kg
3. 4. 5. 6. 7.
Water Cardamom powder Raisins Sliced almonds
Per
Amoun t
AR 100 gms 250 gms 250 gms
Method 1. Mix sugar and water in a pan and heat over low flame. Bring it to boil and set aside. 2. Heat ghee in a kadhai. Add sooji, raisins and cardamom powder and fry until it is very lightly golden brown in color. Constantly stir it to ensure even browning. 3. Add sugar water (syrup) and mix rapidly to prevent lump formation 4. Cook over medium heat until the water gets completely absorbed 5. Decorate with sliced almonds and serve hot
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Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar
Zarda Pulao
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Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar S.N.
Ingredients
1.
Basmati rice
11 Kg
2.
Milk
02 ltr.
3.
Fresh Cream
01 Ltr.
4. 5. 6. 7. 8. 9. 1 0. 1 1. 1 2. 1 3. 1 4.
Water Sugar Ghee Pineapple slices Whole cloves Cinnamon sticks
Quantity
Rat e
Per
Amoun t
AR 500 gms 500 gms 01 kg 100 gms 50 gms 03 Tbsp.
Pineapple essence Saffron
10 gms 250 gms
Raisins Cashew nuts
250 gms 250 gms
Almonds
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Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar Method:1. Wash the rice and place over the cooking plate in the pan. Pour milk and 2. 3. 4. 5.
6.
water over it. Add cloves, cinnamon and ghee. Switch on to rich cooking. Meanwhile drain the pineapple from the syrup and chop it finely. Add sugar to the syrup and cook it over a low flame until it is of two thread consistency (medium thick). Add the pineapple pieces, essence, and color and turn the switch to warm position. After 10 minutes, add the syrup, mix gently and press the switch again to rice cooking when the pulao is done the switch will move to keep warm, switch off and serve hot or allow to remain hot until time to serve. Fresh pineapple in season can be used. Peel and cut one small pineapple into cubes add 1/2 cup sugar and 1 cup water. Boil for 5 minutes and use this instead of the canned pineapple.
Butter Chicken - Murg Makhani Butter Chicken is among the best known Indian foods all over the world. Its gravy can be made as hot or mild as you like so it suits most palates. Also commonly known as Murg Makhani, Butter Chicken tastes great with Kaali Daal (black lentils), Naans and a green salad
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Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar S.N.
Ingredients 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11.
Boneless chicken skin removed Lemon Juice Salt Degi Mirch powder Cloves Peppercorns Stick of cinnamon Bay leaves Almonds Cardamom
Quantity
14.
Garlic paste
15.
Ginger paste
400 gms
16.
coriander powder
250 gms
17.
cumin powder
250 gms
18.
turmeric powder
20.
tomato paste
21.
Kasuri methi (dried fenugreek leaves) Soft butter
22.
Salt
23.
Coriander leaves
Amoun t
150 ml to taste 01 Pkt. 50 gms 50 gms 50 gms 50 gms 100 gms 100 gms
13.
19.
Per
10 kg
Fresh yoghurt (must not be sour) vegetable/canola/sunflower cooking oil Onions chopped
12.
Rat e
02 kg. 01 Ltr. 02 kg 01 kg
50 gms 1000 ml 01 pkt. 500 gms to taste to garnish
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Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar
Method: 1. Mix the chicken, lime juice, salt and red chili powder in a large, non-metallic bowl. Cover and allow to marinate for 1 hour. 2. Heat a flat pan or griddle on medium heat and gently roast (stirring frequently) the cloves, peppercorns, cinnamon, bay leaves and almonds till they darken slightly. Cool and add the cardamom seeds. Now grind into a coarse powder in a clean, dry coffee grinder. 3. Mix the yoghurt, above whole spice powder (from previous step), coriander, cumin and turmeric powders together and add them to the chicken. Allow to marinate for another hour. 4. Heat the oil in a deep pan on medium heat. When hot, add the onions. Fry till a pale golden brown in color and then add the ginger and garlic pastes. Fry for a minute. 5. Add only the chicken from the chicken-spice mix and fry till sealed (chicken will turn opaque and the flesh will go from pink to whitish in color). 6. Now add the tomato paste, chicken stock, kasuri methi and remaining part of the yogurt-spice mix to the chicken. 7. Cook till the chicken is tender and the gravy is reduced to half its original volume. 8. Melt the butter in another small pan and then pour it over the chicken. 9. Garnish with coriander leaves and serve with Naan and Kaali Daal. 10. For an authentic and traditional cooked-over-the-coals flavour: When the Butter Chicken is cooked, make a small bowl shape with aluminum foil and place it on top of the curry ('floating' on it). Heat a briquette of charcoal on an open flame till red hot and gently put the charcoal in to the aluminum foil bowl. Cover the dish immediately. Remove the cover just before serving, discard the foil bowl and charcoal and serve. The curry will be infused with a smokey flavor!
Note: - Authentic Butter chicken is always cooked in the clay oven after marination & once again cooked in makhani gravy
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Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar
Amritsari Dal (Split black gram flavored with mint) S.N.
Ingredients 1.
3. 4. 5. 6. 7. 8. 9. 10.
Split black gram (urad dal), soaked for 1 hour Bengal gram (chana dat), soaked for 1 hour Ginger chopped Garlic chopped Unsalted butter Ghee Onions, chopped Tomatoes chopped Pickle pulp Mint
11.
Salt
12.
Water
2.
Quantity
Rat e
Per
Amoun t
03 kg 02 kg 400 gms 600 gms 01 kg 150 gms 02 kg 1.5 kg 250 gms 03 Bunch To taste AR
Method 1. Drain both the grams and cook in water in a large pan; add salt. Bring to the
boil, reduce heat and keep removing the scum that surfaces. 2. Add ginger and garlic each and unsalted butter. Cook covered until the mixed gram is tender and a little water remains. Remove and mash the mixture against the sides of the pan with a large spoon. 3. Heat the ghee in a pan; add onions and fry until light brown. Add the remaining ginger-garlic, green chilies, tomatoes, and mint leaves. Cook until the tomatoes are mashed. Add boiled dal and pickle pulp and cook for 20-25 minutes approx. and stir occasionally.
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Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar 4. Garnished with chopped coriander leaves and Serve hot.
Aloo Palak S.N.
Ingredients
Quantity
1.
Spinach
05 kg
2.
Onions chopped fine
02 kg
3. 4.
Potatoes boiled and peeled Tomato chopped
5.
Green chilies
250 gms
6.
Ginger
200 gms
7.
Garlic
600 gms
8.
Lemon juice
9.
Cinnamon – powder
Rat Per e
Amou nt
06 kg 01 kg
100 ml 03 Tbsp
10 Clove powder .
02 Tbsp.
11 Cumin seeds .
250 gms
12 Asafetida powder .
01 Tbsp.
13 Garam masala powder .
100 gms
14 Butter .
500 gms
15 Ghee .
250 gms
16 Salt .
To taste
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Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar Method: 1. Clean, wash and blanch the spinach and keep a side. 2. Cool quickly, or hold under running water in a colander. Put in a mixer grinder, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth. Keep aside. 3. Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown. Drain the potatoes, keep aside. 4. In the same hot ghee add the cumin seeds. 5. Add the ginger, onions and fry till very tender. 6. Add the tomato and further fry for two minutes. 7. Add all the dry masalas and fry till ghee separates. 8. Add spinach and potatoes. When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice 9. Just before serving heat butter in a tiny saucepan and add the asafoetida. Pour over the vegetable and mix gently. Serve hot with naan or parathas or even rice. Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of potatoes.
Rice Kheer
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Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar S.N.
Ingredients 1. 2. 3.
Long grain rice (washed and drained) Milk
7.
Cardamom seeds (crushed) Almonds (blanched silvered) Saffron threads, soaked in a little hot milk Skinned pistachio nuts (chopped) Raisins
8.
Sugar
4. 5. 6.
Quantity
Rat e
Per
Amou nt
05 kg 10 Ltrs. 100 gms 250 gms 10 gms 250 gms 250 gms 02.5 kg
Method: 1. Put the rice, milk and cardamom in a pan, bring to boil and simmer gently until the rice is soft and the grains are starting to break up. 2. Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes. 3. Add the sugar and stir until completely dissolved. 4. Remove the rice kheer from heat and serve either warm or chilled.
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Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar CHICKEN METHI RECIPE No. Of Pax…100
23
S.N.
Ingredients
Quantity
Rat Per Amou e nt Anmol Collection for Indian Regional Recipes 1. Chicken kg Sachin Kumar (Quantity Food Production) by 10 Chef 2.
Fenugreek Fresh
3.
Cinnamon stick
10 gms
4.
Cloves
50 gms
5.
Green Cardamom
50 gms
6.
Black cardamom
50 gms
7.
Garam masala powder
8.
Refined oil
9.
Turmeric powder
10 Kasoori methi . 11 bay leaves . 12 coriander leaves chopped .
05 Bunch
150 gms 500 ml 50 gms 02 pkts. 50 gms 01 Bunch
13 ginger Paste .
250 gms
14 green chillies chopped .
150 gms
15 onion chopped . 16 coriander powder . 17 yogurt .
02.5 kg 250 gms 01 kg
18 garlic paste .
400 gms
19 salt .
To taste
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Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar
Method: 1. Clean, skin, wash and cut chicken into medium sized pieces. 2. Heat up oil in a pan. And deep fry the fenugreek leaves to remove the excess bitterness which is present in the same and keep a side. 3. Mix in whole garam masala and bay leaves. 4. Stir fry until cardamoms starts to crackle. 5. Mix in cut onions and stir fry until translucent and soft. 6. Make sure to stir continuously. 7. Mix in cut ginger, garlic paste, turmeric powder, coriander powder and cut green chilies. 8. Stir fry for a minute. 9. Mix in chicken pieces and beaten yogurt and stir fry on a high flame heat up for 7-8 minutes. 10. Mix in kasoori methi, deep fried fenugreek leaves, garam masala powder, cut fresh coriander, salt and three fourths cup of water. 11. Cover the pot and stir fry on a low heat up for ten minutes. 12. Serve hot.
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Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar
DAL MAHARANI RECIPE No. Of Pax…100
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Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar S.N.
Ingredients
Quantity
1.
Rajma
02 kg
2.
Whole Urad dal
02 kg
3.
Chana dal
02 kg
4.
Onions, chopped
02 kg
5.
Tomatoes, chopped
01 ½ kg
6.
Green chillies, sliced
100 gms
7.
Ginger, Grated
400 gms
8.
Salt To taste
9.
Turmeric Powder
75 gms
10 Red chilli powder .
150 gms
11 Corainder leaves .
01 Bunch
12 Butter .
Rat e
Per
Amou nt
½ kg
13 Fresh Cream .
01 Ltr.
14 Cumin seeds .
250 gms
15 Mustard seeds .
100 gms
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Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar
Method: 1. Soak rajma, urad daal and chana dal overnight. 2. Cook the urad dal, chana dal and rajma. Mash them a little. Keep aside. 3. Heat butter in a pan, add mustard seeds and cumin seeds and fry until they 4. 5. 6. 7.
splutter. Add ginger and chilies. Fry for few minutes. Add chopped onions and tomatoes. Cook until done. Add salt, red chili powder, turmeric powder and stir well. Add the mashed dals and boil for few minutes. Add cream, coriander leaves and mix well. Serve the dal maharani hot with roti.
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Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar
Palak Paneer No. Of Pax…100
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Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar S.N.
Ingredients
Quantity
1.
Spinach
06 kg
2.
Paneer
04 kg
3.
Black pepper powder
100 gms
4.
Ginger-garlic paste
500 gms
5.
Green chilli paste
150 gms
6.
Butter
500 gms
7.
Bay Leaves
8.
Cumin Seeds
9.
Garam Masala Powder
Rat e
Per
Amou nt
05 -07 Nos. 250 gms 01 pkts
10 Vegetable oil .
500 ml.
11 Salt .
To taste
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Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar Method: 1. Mix green chilli paste and ginger-garlic paste with spinach. Add little water. 2. Cook the above mixture for 7 to 8 minutes. Remove before the first whistle. 3. Cut cheese into small cube shaped pieces. Keep 3 cubes for decoration. 4. Heat vegetable oil in a frying pan. 5. Fry the paneer cubes on a medium flame till they become light brown. 6. Take the pieces out of the pan. 7. Heat oil in a frying pan / deghchies and heat it. 8. Add bay leaves and cumin for frying. 9. Add chopped onions and fry again until they turn pink. 10. Add garam masala powder, black pepper powder and salt. Mix well. 11. Now add fried paneer and cooked spinach. Mix them properly. Put the palak paneer in a baking tray. 12. Grate remaining paneer pieces and decorate. Moti Pulao
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Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar S.N.
Ingredients
Quantity
1.
Basmati rice
11 kg
2.
Cottage cheese (paneer)
02 kg
3.
Cashewnut powder
4.
Cornflour/ corn starch
5.
Oil
6.
Salt
7.
Silver warq
8.
Ghee
9.
Cloves
10 Bay leaves . 11 Cinnamon . 12 Green cardamoms . 13 Saffron (kesar) . 14 Milk .
Rat e
Per
Amou nt
250gms 250 gms to deep fry to taste 01 pkt. 500 gms 50 gms 07-10 Nos. 25 gms 150 gms 10 gms ½ ltr.
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Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar
METHOD: 1. Pick, clean, wash and soak rice in water for about half an hour. 2. Drain and keep aside. 3. Grate/mash paneer. Add cashew nut powder, cornstarch and salt. Knead into smooth dough and roll into small balls. 4. Heat sufficient oil in a kadai and deep-fry on medium heat till light golden brown. 5. Drain onto an absorbent paper and keep aside. Cover these balls with silver warq. 6. Heat ghee in a kadai. Add cloves, bay leaves, cinnamon sticks and green cardamoms. 7. Once they start to crackle, add rice. Stir gently, add double amount of water and salt to taste. 8. Cover and cook till rice is done. Crush saffron in a warm milk. 9. Add this to the rice to give it flavor and color. Serve rice in a platter garnished with the fried paneer balls.
Besan Halwa
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Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar S.N.
Ingredients
Quantity
1.
Besan (Gram Flour)
04 kg.
2.
Milk
01 Ltr.
3.
Sugar
4.
Cardamom powder
100 gms
5.
Pure ghee
01 ½ kg
6.
Cashews finely chopped
250 gms
7.
Pista finely chopped
250 gms
8.
Almonds finely chopped
Rat e
Per
Amou nt
02 kg
250 gms
Method: 1. Heat ghee in a thick pan or vessel prefer copper bottom. 2. Now add gram flour and keep on stirring on low flame until the flour turns golden color. 3. Then add cardamom, milk and sugar. 4. Keep on stirring the mixture until the mixture turns thick. 5. Serve hot by decorating with fried nuts in ghee.
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Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar
PALAK GHOST RECIPE
S.N.
Ingredients
Quantity
1.
Lamb (medium pieces)
2.
Spinach
3.
Onions sliced
02 ½ kg
4.
Ginger / garlic paste
500 gms
5.
cumin seeds
150 gms
6.
Green chilies
150 gms
7.
Garam masala
8.
Refined oil
9.
Salt
Rat e
Per
Amou nt
10.5 kg 06 kg
150 gms 500 ml To taste
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Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar
Method: 1. Wash, clean and blanch the spinach in salted water, refresh with regular water, make a puree and keep a side. 2. Grind half the onion with ginger/garlic paste, chilies, cumin seeds and turmeric powder. 3. Heat up oil in pan, spice up lamb pieces and fry. 4. Heat up oil and fry onion till tender. 5. Mix in ground masala, mix well and fry for a few minutes. 6. Mix in lamb pieces and stir fry on slow fire till done. 7. Mix in garam-masala and spinach, mix in to the lamb and stir fry for 3 min. 8. Stir well to ensure that the spinach and lamb are well mixed. 9. Serve hot decorated with lemon pieces and tomato slices.
Bhindi Kurkure
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Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar S.N.
Ingredients
Quantity
1.
Lady fingers
2.
Coriander powder
3.
Chat masala
75 gms
4.
Lemon juice
100 ml
5.
Gram flour
6.
Cumin powder
7.
Bishop’s weed
8.
Refined oil
9.
Salt
Rat e
Per
Amou nt
05 kg 150 gms
03 kg 150 gms 100 gms To deep fry To taste
Method; 1. Wash and dry ladyfingers. Slit them lengthwise into thin strips after
chopping off the top and tip.
2. Put ladyfingers in a large bowl; add all seasonings and gram flour mix
well. 3. Set aside for 10 to 15 minutes. 4. Heat oil in a deep pan. Add ladyfingers little at a time and fry well till they turn golden brown. 5. Remove on a paper towel and serve hot with a dip of your choice.
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Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar
VEGETABLE (SABZI) PULAO RECIPE
38
Anmol Collection for Indian Regional Recipes (Quantity Food Production)Quantity by ChefRat Sachin Kumar S.N. Ingredients Per Amou e 1.
Basmati Rice
2.
Bay leaf
3.
Cardamoms
4.
Carrots, cut into cubes
5.
Cashew nuts
6.
Cauliflower, cut into florets
7.
Cinnamon sticks
8.
Cloves
9.
Ghee
10 Ginger Garlic paste . 11 Green Peas . 12 Green chilies . 13 Mint leaves .
08 kg 05 gms 100 gms 02 kg 250 gms 03 kg 04-05 sticks 50 gms 500 gms 250 gms 02 kg
100 gms 01 bunch
14 Onions .
02 kg
15 Potatoes, cut into cubes .
02 kg
16 Raisins .
250 gms
17 Salt .
To Taste
18 Turmeric powder .
nt
39
03 Tbsp.
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar
Method: 1. Soak rice for half an hour. 2. Heat 1 Tbsp of ghee is a pan, fry cashew nuts and raisins. Keep aside. 3. Heat the remaining ghee in thick bottomed vessel and fry the ground paste for 10 minutes. Add the vegetables and mix well. 4. Cook until the masala separates from oil and vegetables (subzi) gets tender. Add turmeric powder. 5. Add rice, salt, and four cups of water and stir well. Cover and cook until the rice is done on slow flame. Stir once a while. 6. Just before serving take the rice in serving bowl, add the nuts and mix well. 7. Serve vegetable (subzi) pulao hot with raita
DHABEY DI DAL RECIPE
40
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar S.N.
Ingredients
Quantity
1.
Chana dal
2.
Urad dal
01 ½ kg
3.
Red kidney beans
01 ½ kg
4.
Green chilies
5.
Coriander leaves
6.
Garlic flakes
7.
Oil
8.
Tomatoes
9.
Cumin powder
10 Red chili powder . 11 Onions . 12 Kasoori methi . 13 Butter . 14 Salt .
Rat e
Per
Amou nt
01 ½ kg
150 gms 01 bunch 100 gms 500 ml 02 kg 250 gms 100 gms 02 kg
01 pkt 500 gms
To taste
Method;
41
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar 1. Clean, wash and soak urad dal, chana dal and kidney beans in sufficient water for at least six hours. 2. Take off and finely cut onion and garlic. 3. Wash, take off stem and finely cut green chilies. 4. Wash and finely cut tomatoes. 5. Wash and cut coriander leaves. 6. Remove soaked dals, mix in six cup water and pressure-stir fry for half an hour or until the dals are completely cooked. 7. Meanwhile, heat up oil in a pan, mix in cut garlic, stir-fry briefly till golden brown. 8. Mix in cut onion, slit green chilies and stir fry for four to five minutes or until the onion is golden brown in color. 9. Mix in red chili powder, cumin powder and stir-fry briefly. 10. Mix in cut tomatoes and stir fry on high flame heat up for three to four minutes, stirring continuously. 11. Stir in the cooked dals and grease and mix well. 12. Mix in salt, cut coriander leaves and stir fry dal for ten minutes on low heat, stirring occasionally. 13. Crush kasoori methi between the palms, sprinkle on the dals and serve hot.
42
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar
Triangle Parathas S.N.
Ingredients 1.
Wheat Flour
2.
Water
3.
Salt
4.
Vegetable Oil
5.
Wheat Flour for rolling
Quantity
Rat e
Per
Amou nt
06 kg AR to taste 01 ½ ltr. as needed
Method Making the dough 1. Take wheat flour in a big bowl. Add salt and 1 tsp oil to the flour. 2. Add water little by little and start kneading to form a nice and smooth dough which is not sticky. 3. Drizzle a few drops of oil so as to coat the final dough. 4. Cover and keep it aside for 15-30 minutes so that the dough sets. 5. After 30 minutes, take the dough and knead it one more time for a few seconds. Rolling out Parathas 1. Make lemon sized balls from the dough using your palms.
2. Flatten each ball by dusting it in wheat flour. 3. Place the flattened dough on a rolling board and start rolling to form a thin circle of 4-5″ diameter.
43
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar 4. With the back of your spoon dipped in oil, apply oil on the flattened
paratha. 5. Fold it into half to form a semi circle and again apply oil with the back of your spoon. 6. Fold it once again to form a nice triangle as shown below. 7. Dust the small triangle shaped dough with flour and again start rolling gently so that it forms a bigger triangle.
Plain Rice S.N.
Ingredients 1.
Rice
2.
Water
3.
Salt
4.
Refined oil
Quantity
Rat e
Per
Amou nt
11 kg AR To taste 500 ml
Method 1. Wash and drain rice several times until water is somewhat clear. Drain well. 2. Combine rice, salt, refined oil and water in a handi and bring to a boil over high heat, uncovered. 3. Reduce heat to low, and simmer until nearly all of the water has evaporated and crater-like holes appear in the rice. Cover saucepan and simmer for about 20 minutes. 4. Remove from heat and allow to stand for 8-10 minutes to complete the final cooking. Fluff the rice using a large wooden spoon and serve hot.
44
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar
Punjabi Kadhi
45
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar S.N.
Ingredients
Quantity
1.
For Pakodas Gram flour
03 kg
2.
Chopped onion
02 kg
3.
Chopped potato
02 kg
4.
Ajwain
5.
Red chili powder.
6.
Chopped ginger.
7.
Baking powder
8.
Oil
9.
Salt
For Kadhi Gram flour 10 Curd (yogurt) .
100 gms 05 gms for deep frying AR 03 kg 08 kg
12 Turmeric powder. .
50 gms
13 Asafetida .
25 gms
16 Salt .
Amou nt
75 gms
50 gms
15 Refined oil .
Per
100 gms
11 Dry red chili whole .
14 Fenugreek seeds .
Rat e
150 gms 500 ml AR 46
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar
Method; 1. Mix all pakora ingredients except oil and add about ½ cup of water. Mix well. 2. Heat oil in a Kadhai and deep fry vegetable and gram flour mixture after making into small balls. Fry till pakoras are golden brown. 3. Beat Curd/Yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 3 cups of water. 4. Heat oil in a Kadhai. Add fenugreek seeds and dry red chili. Stir fry for half minute. Add Gram flour and Yogurt mixture. Bring it to a boil and simmer on a slow fire for about 15 minutes. Stir occasionally. 5. Add red chili powder and fried pakoras and again simmer the punjabi kadi for about 5 minutes. 6. Serve punjabi kadhi hot with steamed rice.
STUFFED CAPSICUM and tomato
47
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar S.N. 1. 2. 3. 4. 5. 6. 7. 8. 9.
Ingredients
Quantity
10.
Capsicum (simlamirch) Large Tomatoes Boiled potatoes Boiled green peas Onion finely chopped turmeric powder Red chili powder to taste Garam masala powder Dry mango powder (amchur) Oil/ghee
11.
Salt
Rate Per
Amou nt
02.5 kg 02.5 kg 02 kg 01 kg 02 kg 50 gms 75 gms 100 gms 50 gms for shallow frying To Taste
Method; 1. Wash the capsicum and boil them whole till they are tender (not too much),
2. 3. 4. 5. 6. 7.
8.
drain water and keep aside to cool. Deseed the tomatoes and keep a side. Mash the boiled potatoes. Now in a pan heat 2-tbsp oil/ghee and add chopped onion and fry till it turns golden brown. Now add all spices, mashed potatoes and peas and fry for few moments. With a sharp knife cut the stem of the capsicum and take out seeds from the top gently and add the stuffing in it. Now take oil/ghee in a kadhai and fry the stuffed capsicums and tomatoes on all sides. Garnish the bharawan capsicum with grated paneer, chopped coriander leaves and thinly sliced rings of tomato and onions. Serve hot.
Vermicelli Kheer
48
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar S.N.
Ingredients
Quantity
1.
Vermicelli/Semiya
05 kg
2.
Milk
12 ltr.
3.
Sugar
04 kg
4.
Cashew nuts
250 gms
5.
Raisins
250 gms
6.
Cardamom (crushed)
100 gms
7.
Ghee
Rate Per
Amou nt
01 kg
Method 1. In a pan, add little ghee and roast broken vermicelli and keep it aside. 2. In another pan, boil the milk. 3. Add the vermicelli and cook on a low heat for about 15-20 minutes. 4. Add sugar, crushed cardamom and salt and bring to boil. 5. Finally, sprinkle with fried cashew nuts and raisins. 6. Serve hot or chilled.
Ghee Bhat 49
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar S.N.
Ingredients
Quantity
Rate Per
1.
Basmati Rice
11 kg
2.
Ghee
01 kg
3.
Raisins
4.
Bay leaf
25 gms
5.
Cinnamon
10 gms
6.
Cardamom
7.
Cloves
8.
Onions finely chopped
9.
Water
10 Black Pepper corns . 11 Salt .
Amou nt
250 gms
100 gms 25 gms 01 kg AR 75 gms To taste
Method: 1. Clean, wash and soak the rice for 2 hours. Drain the water and keep aside. 2. Heat 1 tsp ghee in pan, add the onion, sauté till turns to golden brown, drain and keep aside. 3. Heat the remaining ghee in pan, add the cloves, cinnamon, cardamom, bay leaf, pepper and saute for ½ minutes until aromatic. 4. Add the rice, sauté for a minute and add water, raisins, salt and stir well. 5. Cook the rice for 10-15 minutes until the water gets absorbed. 6. Sprinkle the sautéed onion and serve hot.
50
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar
LAL MAAS
51
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar S.N.
Ingredients
Quantity
1.
Mutton Leg
2.
Onions (chopped)
3.
Tomato (chopped/paste)
4.
Ginger Paste
400 gms
5.
Garlic Paste
600 gms
6.
Curd
7.
Red Chili Powder
100 gms
8.
Turmeric powder
75 gms
9.
Coriander powder
03.5 kg 02 kg
02 kg
150 gms 50 gms
11 Bay Leaves .
25 gms
12 Cardamom Black .
50 gms
13 Black Peppers (crushed) .
50 gms
15 Salt .
Amou nt
08 kg
10 Cloves .
14 Cooking Oil .
Rate Per
01 Ltr. To Taste
52
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar Method: 1. In a pan put cooking oil. When the oil is hot, add chopped onions and fry them until golden brown. 2. Keep aside a little of the brown onions to use for garnish. 3. Add the garlic and ginger paste, cook for 15 min. 4. Add cut portions of mutton and let it cook for 30 min. 5. Now add bay leaves, black pepper, red chili powder, cardamom black, turmeric powder and curd, then add salt to taste. 6. Cook until the spices are well-cooked and mixed. 7. Add tomato paste and cook on low fire for 40 min. 8. When ready, remove lal maas from the fire and garnish with finely chopped coriander leaves and fried onions before serving.
Gatte Curry S.N.
Ingredients
Quantity
1.
Besan
2.
Coriander powder
150 gms
3.
Ghee
500 gms
4.
Curd
02 kg
5.
Red chilli powder
100 gms
6.
Turmeric powder
75 gms
7.
Cumin seeds
8.
Refined Oil
9.
Salt
Rate Per
Amou nt
04 kg
200 gms 500 ml to taste
Method; 53
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar 1. Add red chili powder, salt, coriander powder and ghee to besan Mix it well and Prepare stiff dough. 2. Make thin strips of the dough. 3. Boil them in water till they are cooked. 4. Now cut them into pieces. 5. Add red chili powder, salt, coriander powder and turmeric to the strained curd. Mix it well. 6. Now add cooked besan pieces to this mixture. 7. Heat the oil. 8. Put cumin seeds and curd mixture. 9. Cook till it comes to boil. 10. Cook it over medium flame for 5 minutes.
METHI THEPLA
54
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar S.N.
Ingredients
Quantity
Rate Per
1.
Wheat Flour
2.
Crushed Green Chilies
150 gms
3.
Red Chili Powder
125 gms
4.
Ginger & Garlic paste
250 gms
5.
Ajwain
150 gms
6.
Turmeric powder
100 gms
7.
Asafetida powder
50 gms
8.
Methi Leaves
9.
Coriander powder
150 gms
10 Cumin Seeds powder .
150 gms
11 Salt . 12 Refined oil .
Amou nt
06 kg
01 kg
to taste AR
Method: 1. Put wheat flour in a flat vessel bowl. 2. Mix all the ingredients in it including the methi leaves. 3. Add 1 tsp oil and knead it. Let it stay for 15 minutes. 4. Then make even size small balls of the dough. 5. Roll them separately with a rolling pin into a round shape. 6. Heat the griddle and roast each of the rolled out theplas one by one. 7. First roast one side, turn it upside down. 8. Then put 1/2 tsp oil on the turned side and again it upside down. 55
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar 9. Repeat the same with the other side. 10. When evenly roasted remove it from griddle. 11. Repeat this for all the balls. 12. Serve them hot with butter or chutney or curd.
Lapsi S.N.
Ingredients
Quantity
1.
Broken wheat
2.
Hot water
3.
Almonds
4.
Sugar
5.
Raisins
350 gms
6.
Cardamom powder
150 gms
7.
Ghee
8.
Pistachio
Rate
Per
Amou nt
04 kg AR 500 gms 03.5 kg
01.5 kg 250 gms
Method 1. Soak the raisins in 1/2 cup water and keep aside. 2. Heat ghee in a heavy bottomed pan, add the broken wheat. Sauté on a high flame till it turns pinkish brown. Add hot water, partly cover and cook on a medium flame till most of the water has evaporated. Add more water if the wheat is not tender enough.
56
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar 3. Once all the water has evaporated add the sugar, ghee and 1/2 cup water. Stir. Place a griddle or tava below the pan and cook on a low flame for 8-10 minutes. The lapsi is ready when the ghee starts oozing out from the sides of the pan. 4. Serve hot garnished with blanched almonds and pistachios.
MISSI ROTI
57
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar S.N.
Ingredients
Quantity
1.
Whole Wheat Flour
06 kg
2.
Gram Flour
01 kg
3.
Cumin Seeds
250 gms
4.
Dry fenugreek leaves
250 gms
5.
Red chili powder
125 gms
6.
Salt
To taste
7.
Turmeric powder
100 gms
8.
Refined oil
9.
Water
Rate
Per
Amou nt
AR To knead
Method: 1. Mix Wheat flours gram flour, salt, chili powder, turmeric powder and mix well. 2. Make powder of fenugreek leaves and mix it to the flour. 3. Rub oil into the flour, slowly add water and make a soft dough and keep it covered with damp cloth for 30 minutes. 4. Knead well again the dough and make balls. 5. Roll into a slightly thick chapatti than usual. Pre-heat the girdle (tawa) and cook the missi roti with or without oil. 6. Note: It can also be cooked in an oven or tandoor.
58
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar Dal Batti
59
S.N.
Ingredients
Quantity
Rate
Per
Amou nt
For the panchmel dal
Anmol Recipes 1. splitCollection Bengal gram for Indian Regional 02 kg (Quantity Food Production) by Chef Sachin Kumar 2.
Toor Dal
02 kg
3.
Green moong dal
02 kg
4.
Urad dal
5.
whole moong
500 gms
6.
Red chili powder
150 gms
7.
turmeric powder
75 gms
8.
Coriander powder
150 gms
9.
garam masala
100 gms
1.5 kg
10 cloves .
50 gms
11 bay leaves .
25 gms
12 . cumin seeds
125 gms
13 . green chilies, slit
125 gms
14 . asafetida (hing)
01 Tbsp
15 amchur (dry mango . powder)
01 Tbsp.
16 . tamarind (imli) pulp
250 ml
17 . ghee 18 . salt
500 gms to taste
For the baatis 19 . whole wheat flour
06 kg
60
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar
For the panchmel dal 1. Clean and wash the dals and add water. Pressure cook for 2 to 3 whistles or till the dals are cooked. 2. In a bowl, combine the chili powder, turmeric powder, coriander powder, garam masala with required amount of water and mix well. Keep aside. 3. Heat the ghee in a pan and add the cloves, bay leaves, cumin seeds, green chilies and asafetida. When the cumin seeds crackle, add the prepared masala paste and sauté for 1 to 2 minutes. 4. Add the cooked dals, amchur, tamarind pulp and salt and simmer for 15 to 17 minutes. Adjust the consistency of the dal before serving and if required, add some water. For the baatis 1. Mix all the ingredients and knead into firm dough. Knead well for 5 to 7 minutes. 2. Divide the dough into 10 equal portions and shape each portion into an even sized round. Flatten the rounds lightly using your thumb to make an indentation in the centre of the baati. 3. Boil water in a broad vessel and drop the baatis in the boiling water. Cook for 15 to 20 minutes over a high flame. 4. When the baatis are done, drain and keep aside. 5. Heat a gas tandoor and put the baatis on the grill of the tandoor. Cook them on a medium flame for 20 to 25 minutes. Cooking the baatis over a medium flame will ensure that the baatis are cooked on the insides also. 6. Arrange the baatis on a serving plate break each baati into two pieces and pour melted ghee on the baatis. How to proceed 1. 2. 3. 4. 5.
Pour hot panchmel dal over the baatis. Serve hot with churma. Notes You can cook the baatis in a gas tandoor (without boiling them). Alternatively bake the boiled baatis in a pre-heated oven at 200°C (400°F) for 10 to 15 minutes turning them over occasionally. 6. Or even deep fry them in hot ghee instead of cooking them in a tandoor.
61
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar Safed Maans
62
S.N.
Ingredients
Quantity
Rate
Per
Amou nt Recipes
Anmol Collection for Indian Regional 1. Lamb, cut into pieces kg Sachin Kumar (Quantity Food Production) by10.5 Chef Method
2.
Salt
3.
Yoghurt (dahi)
4.
Ghee
500 gms
5.
Green cardamom
125 gms
6.
Cloves
50 gms
7.
Cinnamon
35 gms
8.
Onions
9.
Ginger, shredded
400 gms
10 Garlic ground to paste .
600 gms
11 White peppercorns .
125 gms
12 Red chili seeds, powdered .
100 gms
13 Poppy seeds (khu khus), . ground
500 gms
14 . Khoya
to taste 05 kg
04 kg
01 kg
15 . Almonds
250 gms
16 . Cashew nuts
250 gms
17 . Saffron
10 gms
18 . Milk
100 ml
19 . Dry red chilies
75 gms
63
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar 1. Boil the lamb in water with 2 tbsp salt for 10 minutes. 2. Discard the water and transfer the lamb pieces onto a flat dish. Smear the
pieces with yoghurt.
3. Heat the ghee; add green cardamom, cloves, cinnamon, and onions. Fry till 4. 5. 6. 7.
8.
the onions turn translucent. Add ginger and fry for 05-07 minutes. Add the lamb pieces, white peppercorns, and red chili seeds. Cook for 45 minutes, on low heat. Add the poppy seeds and simmer for 15 - 20 minutes. Add the khoya and stir the lamb. Add almonds and cashew nuts and then cook until the lamb is almost done. Add garlic paste. Cook on low heat till done. Add saffron soaked in milk; mix well. Garnish with deseeded skins of red chilies and serve. PAPAD KI SABJI
64
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar S.N.
Ingredients
Quantity
1.
Papads Medium sized
2.
Bengal gram flour
3.
Curds
4.
Red chili powder
150 gms
5.
Turmeric powder
75 gms
6.
Asafetida powder
02 tbsp.
7.
Cumin seeds
125 gms
8.
Mustard seeds
100 gms
9.
Ghee
500 gms
10 Chopped coriander leaves . 11 Salt . 12 Water .
Rate
Per
Amou nt
06 pkts 01 kg 05 liter
01 bunch To Taste AR
Method: 1. Break the papads into 1 inch squares. 2. Heat ghee in a saucepan, add cumin and mustard seeds. 3. Add asafoetida. Add chili powder and curds simultaneously. Stir till curds brown 4. Add turmeric, water and salt. Boil. 5. Add papads and coriander. 6. Boil for 3-4 minutes. 7. Serve papad ki sabzi hot with chapattis.
65
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar
MOONG DAL HALWA S.N.
Ingredients
Quantity
1.
Moong Dal
03kg
2.
Ghee
06kg
3.
Sugar
03kg
4.
Water
AR
5.
Almonds
500 gms
6.
Pistachio
250 gms
7.
Raisins
250 gms
Rate
Per
Amou nt
Method; 1. Soak moong dal for two hours and then grind it and keep aside. Heat ghee in a pan and put the moong dal in it. 2. Saute on low flame till it turns golden brown and leaves a distinct aroma. Remove from the flame and set aside. 3. Heat water in a pan; add sugar and boil the mixture till sugar melts. 4. Put the moong dal mixture in this sugar syrup and cook on a low flame till the dal and sugar blends well. 5. Remove moong dal ka halwa from the flame and decorate it with chopped dry fruits and Serve.
66
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar
VAGHARELO BHAAT RECIPE
67
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar S.N.
Ingredients
Quantity
1.
Basmati rice
09 kg
2.
Potatoes, diced
03 kg
3.
Green peas
03 kg
4.
Carrots, diced
03 kg
5.
cloves
6.
Cinnamon stick
7.
Cumin seeds
250 gms
8.
Asafoetida powder
02 Tbsp.
9.
Turmeric powder
100 gms
Rate
Per
Amou nt
100 gms 25 gms
10 Red chili powder .
150 gms
11 Garam masala .
100 gms
12 Ghee .
500 gms
13 Salt .
To taste
Method; 1. Wash and drain the rice. Keep aside. 2. Heat the ghee in a handi, add the cloves, cinnamon, cumin seeds and fry for 2-3 minutes. 3. Add the asafoetida, vegetables and salt and stir for few minutes 4. Add the turmeric powder, chili powder, garam masala and rice and stir again for 5 minutes till it is evenly mixed. 68
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar 5. Add a required (approx. double amount of the rice) amount of hot water,
cover the lid. Cook using the weight. 6. Serve vargharelo bhat hot with kadhi and papad.
UNDHIYO
69
S.N.
Ingredients
Quantity
1.
Garlic
3.
potatoes small
4.
turmeric powder
5.
Elephant yam
6.
Broad beans
01.5 kg
7.
Green chilies
125 gms
8.
Coconut scraped
9.
Asafoetida powder
Rate
Per
Amou nt
600 gms
Anmol Collection for Indian Regional Recipes (Quantity 2. BabyFood brinjalsProduction) by Chef 04 kg Sachin Kumar
10 Raw bananas . 11 Coriander leaves . 12 Ginger .
05 kg 115 gms 03 kg
01 kg 02 Tbsp. 60 Nos. 01 Bunch 400 gms
13 Mustard . For Muthiya 14 Bengal Gram Flour . 15 Salt . 16 Fenugreek Leaves .
02 kg to taste 01 bunch
17 Ginger .
400 gms
18 Green Chilies .
100 gms
19 Oil .
to deep fry
70
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar Method; 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16.
Wash, take off and dice potatoes, yam and raw bananas. Wash brinjals and slit them into four without cutting the stem. Make a paste of garlic, green chilies and ginger and mix cut coriander. Mix all the muthiya ingredients except oil and prepare a firm dough. Divide into small portions and shape each into one-inch long half-inch thick rolls. Deep fry in hot oil remove and keep aside. String beans and cut into one-inch long pieces. Heat up oil in a thick-bottomed handi, mix in asafoetida and mustard seeds. When mustard seeds crackle mix in ground masala and broad beans. Put the rest of the vegetables in layers one on top of the other. Sprinkle salt and turmeric powder. Stir fry for five minutes on high flame heat. Pour out one cup of water, cover and simmer (boil slowly at low temperature) on a very low heat up for 10-15 minutes. Mix in fried muthiyas and again simmer (boil slowly at low temperature) for 15 minutes. Shake the vegetables occasionally but do not use a spoon to stir. Serve hot decorated with scraped coconut.
71
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar
KAKDI NU RAITU RECIPE S.N. 1. 2. 3. 4. 5. 6.
Ingredients Cucumbers Yogurt Coriander leaves chopped salt Green chilies chopped Cumin powder Broiled
Quantity
Rate
Per
Amou nt
06 kg 10 kg 02 bunch To taste 250 gms 275 gms
Method; 1. Take off and grate the cucumbers. 2. Put in a muslin cloth and squeeze to extract extra moisture. 3. Mix everything yogurt, cut coriander leaves, cut green chilies, cumin powder and salt. 4. Mix in the grated cucumbers just before serving. 5. Serve chilled.
72
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar
DAAL PARATHA RECIPE S.N.
Ingredients
Quantity
1.
Wheat flour
2.
Oil
3.
Salt
4.
For the filling Yellow moong dal
5.
Cumin seeds
250 gms
6.
Turmeric powder
100 gms
7.
Asafoetida powder
03 Tbsp.
8.
Red chili powder
150 gms
9.
Oil
10 Salt . 11 Water .
Rate
Per
Amou nt
06 kg 500 ml To Taste 02 kg
As needed To Taste AR
73
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar Method; 1. Sieve the wheat flour and knead to a soft dough by adding enough water. Keep aside. 2. Soak moong dal for one hour. Wash and drain all the water. 3. Cook the moong dal 1 cup of water. 4. Heat oil in a pan, add the cumin seeds, asafoetida. Fry till they pop up. Add the cooked dal, salt, turmeric powder, red chili powder and mix well. 5. Cook until the dal mixture is dry. Let it cool. 6. Take some portion of dough, make a small puri. Put some moong dal stuffing in center. Close from all sides and roll again into thick, round paratha. 7. Heat a tawa (griddle), put the daal ka paratha and cook on both sides by adding some oil. 8. Serve daal paratha hot with curry.
Coconut Yellow Rice
74
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar S.N.
Ingredients
Quantity
1.
Coconut milk
02 liter
2.
Milk
04 liter
3.
Sela rice
4.
Salt
To taste
5.
Turmeric powder
150 gms
6.
Cinnamon powder
50 gms
7.
Cloves powder
25 gms
8.
Cardamom powder
9.
Coconut oil
10 Water .
Rate
Per
Amou nt
11 kg
100 gms 500 ml AR
Method 1. In saucepan add coconut milk, and milk. Bring to boil. 2. Add rice, salt, turmeric, cinnamon, cloves, and cardamom (if using). 3. Cover and cook until liquid is absorbed, about 20 minutes. 4. Add 2 tablespoons butter. 5. Serve.
75
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar
Chicken Vindaloo
76
S.N.
Ingredients
Quantity
Rate
Per
Amou nt
1. Whole chicken cut into 10 kg Anmol Collection for Indian Regional Recipes 1-inch pieces (Quantity Food Production) by Chef Sachin Kumar 2. 3.
Potatoes peeled and cut into 2 x 2 cubes whole cumin seeds
4.
dried red chili whole
5.
Black peppercorns
250 gms
6.
Cardamom
100 gms
7.
stick of cinnamon
8.
Whole black mustard seeds Fenugreek seeds
9.
10 Toddy vinegar . 11 Salt . 12 Light brown sugar . 13 Medium onions, peeled . and sliced into fine halfrings 14 Water .
04 kg
250 gms 01 kg
05 nos. 100 gms 125 gms 02 Bottle AR 100 gms 01 kg AR
15 Vegetable oil .
01 Liter
16 Fresh ginger .
400 gms
17 Garlic .
600 gms
18 Coriander seeds .
250 gms
19 Turmeric powder .
100 gms
77
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar Method 1. Grind cumin seeds, red chilies, peppercorns, cardamom seeds, cinnamon, black mustard seeds, and fenugreek seeds in a coffee- grinder or other spice grinder with the toddy vinegar. Put the ground spices in a bowl. Add, salt, and sugar. Mix and set aside. 2. Heat the oil in a wide, heavy pot over a medium flame. Put in the onions. Fry, stirring frequently, until the onions turn brown and crisp. Remove the onions with a slotted spoon and put them into the container of an electric blender or food processor. (Turn the heat off.) Add the required amount of water to the blender and puree the onions. Add this puree to the ground spices in the bowl. (This is the vindaloo paste). It may be made ahead of time and frozen.) 3. Dry off the meat cubes with a paper towel and remove large pieces of fat, if any. 4. Put the ginger and garlic into the container of an electric blender or food processor. Add the required amount of water and blend until you have a smooth paste. 5. Heat the oil remaining in the pot once again over a medium-high flame. When hot, put in the lamb cubes, a few at a time, and brown them lightly on all sides. Remove each batch with a slotted spoon and keep in a bowl. Do all the lamb this way. No put the ginger-garlic paste into the same pot. Turn down the heat to medium. Stir the paste for a few seconds. Add the coriander and turmeric. Stir for another few seconds. Add the meat, any juices that may have accumulated as well as the vindaloo paste and water (or stock). Bring to a boil. Cover and simmer gently for an hour or until meat is tender. Stir a few times during this cooking period. Serves 6. 6. Add vindaloo paste, water, and potatoes. (The water should almost cover everything.) Stir well, and simmer until the potatoes are cooked (20-30 minutes). 7. Serve over rice.
78
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar
Chicken Biryani
79
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar S.N. 1.
Ingredients
Quantity
2.
Chicken (cut into 12 pieces) Plain Yogurt
3.
Long Grain Rice
4.
Red Chili Powder
150 gms
5.
Ginger Paste
400 gms
6.
Garlic Paste
600 gms
7.
Juice of lemon
8.
Fresh Mint Leaves
9.
Whole Black Peppercorns
10 Green Cardamom .
Per
Amou nt
5.5 kg 03 kg 11 kg
15 Nos. 05 bunch 125 gms 150 gms
11 Onions thinly slices .
04 kg
12 Clarified Butter .
01 kg
13 Saffron .
Rate
10 gms
14 Salt .
To taste
15 Milk .
½ liter
Method;
80
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar 1. Wash chicken pieces with cold water and drain well. Separately in a
bowl mix together ginger paste, garlic paste, red chili powder, and plain yogurt into a smooth paste. Marinate chicken pieces in this mixture and set aside for 30 minutes. 2. Cook on low heat without adding any water to the chicken. When water dries up, remove from heat. 3. Separately in a pan, heat the banaspati or clarified butter; add onions and fry to golden brown. Add mint leaves, cardamom pods, and lemon juice. Mix and remove from heat. 4. Boil rice in water in a large pot until rice is parboiled and drain. Grease the same pot; add half of the rice to it and then all of the chicken mixture on top of that and then the rest of the rice. Add food color mixture on rice. 5. Place pot on a hot tava or griddle and let cook on low heat for 15 minutes. Finally remove from heat; fluff rice and serve.
Mirchi ka Salan
81
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar S.N. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24.
Ingredients long green chilies cumin seeds mustard seeds fenugreek seeds onion seeds curry leaves turmeric powder coriander powder cumin seed powder Red chili powder tamarind water chopped coriander vegetable oil salt To be ground into a paste garlic cloves ginger onions Tomatoes Grated coconut For the dry powder roasted peanuts sesame seeds cumin seeds Water
Quantity
Rate
Per
Amoun t
03 kg 250 gms 75 gms 125 gms 25 gms 15 gms 100 gms 150 gms 150 gms 125 gms 500 ml 01 bunch 500 ml. to taste 600 gms 50 gms 400 gms 02 kg 01 kg 01 kg 01 kg 250 gms 100 gms AR
Method; For the dry powder
82
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar 1. Roast the peanuts, sesame seeds and cumin seeds lightly Remove and
powder. Keep a side.
How to proceed 2. Heat the oil in a kadhai. 3. Wash and slit the green chilies. Remove the seeds and fry in hot oil until they turn white. 4. Remove In the same oil, add the cumin seeds, mustard seeds, fenugreek seeds, onion seeds and curry leaves. Cook until the seeds crackle. 5. Add the paste and fry for a while. Add the turmeric and coriander-cumin seed powder, chili powder and dry powder masala. Cook for a few minutes until the oil comes on the top. 6. Add required amount of water and the tamarind water and cook until thick. Add the fried green chilies, coriander and salt and cook for a few minutes. The gravy should be thick. 7. Serve hot
Tomato Kut
83
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar S.N. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17.
Ingredients Medium red and ripe Tomatoes, washed and quartered Besan/Gram Flour ginger garlic paste Red Chili Powder Dry Roasted Coriander Seed Powder Dry Roasted Cumin Powder Salt Fresh Coriander finely chopped Fresh Mint finely chopped Hard boiled Eggs Tamarind pulp Fenugreek seeds Cumin Seeds Mustard seeds Dried Red Chilies each split into two Curry Leaves Vegetable oil
Quantity Rate 04 kg 500 500 125 150
Per
Amount
gms gms gms gms
150 gms to taste 01 bunch 01 bunch 30 nos. 500 ml 125 gms 100 gms 75 gms 50 gms 25 gms 500 ml
Method: 1. Put the quartered tomato pieces in a large non-stick saucepan on medium low heat. 2. Add 01 liter water to it, and cover with the lid. Let it cook till the tomatoes are mushy and soft. Keep giving it a stir every once in a while. 3. Let it cool. Once cooled, pour into a blender container and add the gram flour. 4. Blend till pureed. Strain this mixture through a wire mesh strainer back into the saucepan. Throw away the left over seeds and skin in the strainer. 5. Add required amount of water to it and let it cook on simmer. 6. Heat 4 tbsp oil into a small frying pan at medium heat and add the fenugreek seeds, cumin seeds, mustard seeds, whole red chilies, and curry leaves. As they start to splutter, add ginger garlic paste and fry for 2 minutes. 7. Now remove from heat and add this to the Sauce being cooked in the saucepan.
84
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar 8. Add the cumin and coriander seed powder, red chili powder, tamarind pulp and salt to the sauce and mix well. 9. Bring it to a boil, and let it cook at medium low heat until the raw aroma of gram flour is gone. You can add a little water to it if required. Pour it into a serving bowl. 10. Cut boiled eggs into pieces and add these to the tomato sauce before serving. 11. Garnish with chopped cilantro and mint. 12. Serve it with Baghara Khana. Note; Bagara Khana is a rice delicacy prepared in Hyderabad, India. The long grain rice, along with spices and green chilies, is used to prepare Bagara Khana. The side dish for it can be either Bagara Baigan or Dalcha. The dish makes up for the vegetarians who miss out on the Hyderabadi Biryani.
85
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar Cucumber Raita S.N. 1. 2. 3. 4. 5. 6. 7.
Ingredients Finely chopped cucumber Plain Yoghurt Chopped coriander Green chilies Cumin powder- broiled Salt Red chili powder
Quantity Rate 06 kg 04.8 liter 01 bunch 250 gms 350 gms To taste 50 gms
Per
Amount
Method: 1. Whisk the yoghurt with little water. 2. Add the cucumber. Season with salt & cumin powder and mix well. 3. Sprinkle the red chili powder on top & Garnish with chopped coriander.
Peas Pulao 86
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar S.N. Ingredients 1. Basmati Rice 2. Peas 3. Onions 4. Ginger 5. Green Chilies 6. Salt 7. Cinnamon 8. Cloves 9. Bay leaf 10. Coriander leaves 11. Butter/Ghee/margarine 12. Water 13. Cashew nuts Method;
Quantity Rate 11 kg 04 kg 02 kg 400 gms 150 gms To taste 50 gms 35 gms 25 gms 01 bunch 500 gms AR 250 gms
Per
Amount
1. 2. 3. 4.
Soak The Basmati Rice in water for half an hour Before cooking. Wash & drain the rice. In a rice cooker or in a pan take some butter/ghee. AS it starts melting add bay leaf, cinnamon, cloves fry for a minute till the aroma starts filling the room at which time start adding chopped ginger, green chilies & Peas. 5. Fry them briefly & add the rice, salt & sugar. 6. Fry it till all the rice is quoted with ghee & spices. 7. Add the water & cover the lid. 8. In a separate pan add a little butter & fry the cashew pieces & keep aside. 9. In the same pan fry the onions till it turns translucent & brown. 10. Garnish the rice with cashews, onions & coriander. 11. Serve with Channa Masala.
]Vegetable Sheek Kabab
87
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar S.N. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14.
Ingredients French beans Carrots Cauliflower Green peas Boiled Potatoes Ginger-Garlic Paste Green chilies finely chopped Bread Slice amchur Garam Masala Salt Red chili powder Chopped green coriander leaves Oil For shallow frying
Quantity Rate 02 kg 03 kg 03 kg 02.5 kg 10 kg 500 gms 250 gms 03 pkts. 05 tbsp. 250 gms to taste 75 gms 02 bunch AR
Per
Amount
Method: 1. Soak bread in Water and Squeeze it.
2. Clean wash and boil all the vegetable, mash and keep a side. 3. Add all the ingredients with mashed vegetables and bread. Mix it well. 4. Take a little mixture on your palm and apply a little oil on the seekh and press it the mixture on it. 5. Take out the oblongated kabab and deep fry or shallow fried in hot oil on high fire. 6. Serve with mint chutney.
DAL MAHARANI
88
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar S.N. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15.
Ingredients Rajma Whole Urad dal Chana dal Onions, chopped Tomatoes, chopped Green chilies, sliced Ginger- Garlic paste Salt Turmeric Powder Red chili powder Coriander leaves Butter Cream Cumin seeds Mustard seeds
Quantity Rate 02 kg 02 kg 02 kg 03 kg 02 kg 150 gms 500 gms To taste 100 gms 150 gms 01 bunch 01 kg 500 ml 250 gms 85 gms
Per
Amount
Method; 1. Soak rajma, urad dal and chana dal overnight. 2. Simmer the urad dal, chana dal and rajma. Mash them a little. Keep aside. 3. Heat butter in a pan, add mustard seeds and cumin seeds and fry until they splutter. Add ginger garlic paste and chilies. 4. Fry for few minutes. Add chopped onions and tomatoes. Cook until done. 5. Add salt, red chili powder, turmeric powder and stir well. 6. Add the mashed dals and boil for few minutes. 7. Add cream, coriander leaves and mix well. 8. Serve the dal maharani hot with roti.
Palak Paneer
89
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar S.N. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11.
Ingredients Spinach Paneer Onion Ginger-garlic paste Green chili paste Butter Bay Leaves Cumin Seeds Garam Masala Powder Vegetable oil for deep frying Salt
Quantity Rate 10 kg 08 kg 03 kg 750 gms 250 gms 500 gms 25 gms 250 gms 150 gms AR to taste
Per
Amount
Method; 1. Clean and blanch the spinach and keep a side. 2. Mix green chili paste and ginger-garlic paste with spinach. Add little water. 3. Cut cheese into small cube shaped pieces. Keep 250 gms of Paneer cubes for decoration. 4. Heat vegetable oil in a frying pan. 5. Fry the paneer cubes on a medium flame till they become light brown. remove the pieces out of the pan. 6. Take butter and heat it. 7. Add bay leaves and cumin for frying. 8. Add chopped onions and fry again until they turn pink. 9. Add garam masala powder, black pepper powder and salt. Mix well. 10. Now add fried paneer and cooked spinach. Mix them properly. 11. Grate remaining paneer pieces and decorate. 12. Serve hot.
Sevai Kheer
90
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar S.N. 1. 2. 3. 4. 5. 6. 7.
Ingredients Milk Fine vermicelli broken to 1" bits Ghee Sugar Cardamom powder Strands of saffron Almonds, blanched and thinly slivered Pistachios, unsalted, thinly slivered
Quantity Rate 12 liter 04 kg 01 kg 03 kg 250 gms 10 gms 250 gms
Per
Amount
8. 250 gms Method 1. Heat ghee in a heavy deep pan. 2. Add broken vermicelli, stir till lightly roasted. 3. Add hot milk; stir gently to bring to a boil. 4. Reduce heat allow to simmer for 5 minutes. 5. Add sugar, stir till dissolved. 6. Add cardamom, saffron, cardamom, almonds and pistachios. 7. Mix and take off fire. 8. Serve hot and wholesome.
JEERA PULAO
91
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar S.N. Ingredients Quantity Rate Per Amount 1. Long Grain (Basmati) Rice 11 kg 2. Water AR 3. Cumin seeds (jeera) 500 gms 4. Refined oil 500 ml 5. Salt to taste 6. Bay leaves 50 gms 7. Whole Black peppercorns 100 gms 8. Cloves 50 gms 9. Black Cardamom 100 gms Method: 1. Clean and wash rice. Wash and drain rice 2-3 times and soak in water for 15-10 minutes. 2. Heat oil and add cumin seeds (jeera), bay leaf, cardamom, whole black pepper and cloves. 3. When Cumin seeds are done add the rice and salt, mix well. 4. Add water. 5. When it starts boiling low down the flame of the gas and covers it partially. 6. Keep an eye, rice will be done when holes appear on the surface and water is completely absorbed. 7. Serve the jeera pulao hot with any gravies or raita.
Kadhai Chicken
92
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar S.N. 1.
Ingredients Chicken(cut into medium size pieces) 2. Onion 3. Capsicum 4. Tomato 5. Red Chili powder 6. Coriander powder 7. Ginger-garlic Paste 8. Fennel seeds 9. Turmeric powder 10. Cinnamon sticks 11. Garam masala powder 12. Cloves 13. Bay leaves 14. Kasoori methi 15. Cumin seeds 16. Curd 17. Refined oil 18. Coriander leaves for garnishing 19. Salt Method:
Quantity Rate 10 kg
Per
Amount
03.5 kg 02.5 kg 02 kg 150 gms 125 gms 500 gms 75 gms 115 gms 55 gms 155 gms 35 gms 25 gms 175 gms 250 gms 02 kg 01 Liter 01 bunch To taste
1. Marinate the chicken with ginger-garlic paste, turmeric powder, garam masala & salt and keep aside. 2. Peel and cut the half of the onions & all capsicum into bigger triangular and keep aside. 3. Pre-heat the oil in a pan & splutter fennel seeds, coriander seeds, Cinnamon, kasoori methi, Cloves & bay leaves. 4. Then, add the chopped onion & fry till golden brown & add chopped tomato now and cook the tomato till the oil comes separate from onion & tomato. 5. And now, add the marinated chicken. Don't add water to the gravy & cook it for 10 to 15 minutes in medium heat. Add triangulars of onions and mix well. 6. Now, add the chili powder & coriander powder, capsicum & mix well with the chicken. 7. Garnish the chicken with the coriander leaves & keep the flame in low
93
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar heat & close the pan for 5 minutes till the oil comes separate from the chicken. Vegetable Jhalfrezi Method S.N. Ingredients Quantity Rate Per Amount 1. Carrots 03.5 kg 2. Cauliflower florets 04 kg 3. Green beans 02.5 kg 4. Green Capsicum 1.5 kg 5. Yellow capsicum 01 kg 6. Red capsicum 0 ½ kg 7. Green peas 02 kg 8. Tomato, small 03 kg 9. Onions, medium 03 kg 10. Almonds 250 gms 11. Cashews 250 gms 12. Ginger 400 gms 13. Garlic 600 gms 14. Cumin seeds 250 gms 15. Red chili powder 175 gms 16. Coriander powder 185 gms 17. juice of Lemon 12 nos. 18. Tomato ketchup 175 ml 19. Tomato puree 225 ml 20. White vinegar 75 ml 21. Salt To taste 1. Cut vegetables into 1 inch pieces. 2. Chop half the onions and keep aside. Make thin slices of rest of the onions. Keep aside 3. Make paste of almonds and cashews. Keep aside 4. Make paste of ginger and garlic. Keep aside. 5. Heat oil in a pan. Add cumin seeds. Wait till they sputter 6. Add grated onions and stir till lightly cooked. 7. Reduce flame. Add ginger-garlic paste, lemon juice, chili powder and coriander powder. Stir. After a minute, add almond-cashew paste. Stir the mixture till it is barely dry and starts separating from sides of the pan. 8. Add carrots, cauliflower and green beans. Mix well. Now add water. Stir, cover and let boil for 4-5 minutes. 9. Add tomato puree and tomato ketchup mix well and cook for 05-06 minutes.
94
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar 10. Add green peppers, red peppers, yellow peppers, tomato, green peas and sliced onions while continuously stirring. 11. Cook till vegetables are tender. 12. Add vinegar and juice of lemon and mix well. 13. Now add salt. 14. Leave on heat for a minute more. 15. Garnish with coriander leaves. 16. Serve hot.
Amritsari Dal (Split black gram flavored with mint)
95
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar S.N.
Ingredients 1.
Quantity
3. 4. 5. 6. 7. 8. 9. 10.
Split black gram (urad dal), soaked for 1 hour Bengal gram (chana dat), soaked for 1 hour Ginger chopped Garlic chopped Unsalted butter Ghee Onions, chopped Tomatoes chopped Pickle pulp Mint
11.
Salt
12.
Water
2.
Rat e
Per
Amoun t
03 kg 02 kg 400 gms 600 gms 01 kg 150 gms 02 kg 1.5 kg 250 gms 03 Bunch To taste AR
Method 1. Drain both the grams and cook in water in a large pan; add salt. Bring to the boil, reduce heat and keep removing the scum that surfaces. 2. Add ginger and garlic each and unsalted butter. Cook covered until the mixed gram is tender and a little water remains. Remove and mash the mixture against the sides of the pan with a large spoon. 3. Heat the ghee in a pan; add onions and fry until light brown. Add the remaining ginger-garlic, green chilies, tomatoes, and mint leaves. Cook until the tomatoes are mashed. Add boiled dal and pickle pulp and cook for 20-25 minutes approx. and stir occasionally. 4. Garnished with chopped coriander leaves and Serve hot.
Gajar Ka Halwa
96
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar S.N.
Ingredients 1. 2. 3. 4. 5. 6. 7. 8.
Carrots Milk Sugar Cardamom seeds Ghee Raisins Almonds Pistachios
Quantity
Rat e
Per
Amoun t
10 kg 20 liter. 10 kg 150 gms 05 kg 500 gms 500 gms 250 gms
Method 1. Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts. 2. Add the grated carrots in a pre heated kadhai and cook for minimum ½ an hour to remove excess moisture which is present in the same. 3. Add ghee and sauté carrots for minimum 15-20 minutes. 4. Add the milk. Cook on a low flame for 1 hour stirring occasionally. 5. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed. 6. Add the slightly crushed cardamoms and the raisins. 7. Mix well. Remove from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.
Zafrani Pulao Commonly known as Zarda, Zafrani Pulao a luscious sweet dish with rich aroma. It is festive delicacy of north India. Zafrani Pulao basically belongs to the Nawabi delicacies of India; it is prepared on the occasion of marriages and regional festivals. Try this sweet rice preparation enriched with high calories ingredients. 97
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar
S.N.
Ingredients 1. 2. 3. 4. 5. 6. 7. 8.
Quantity
Rice (long, grained) Sugar Ghee Almonds Cashew nuts Saffron Nutmeg Powder Green Cardamom Powder
Rat e
Per
Amoun t
11 kg 500 gms 500 gms 250 gms 500 gms 10 gms 15 gms 150 gms
Method 1. Wash rice twice and soak in just enough water to cover it for half an hour. Drain excess water. 2. Place almonds and cashew nuts in a flat microwave dish and cook, uncovered on Microwave medium (70%) for five minutes. Let them cool and thinly slice the almonds. Halve the cashew nuts. 3. In a deep casserole, mix ghee and rice and cook, uncovered, on Microwave high (100%) for two minutes. 4. Stir. Cook, uncovered on Microwave high (100%) for two minutes more. 5. Mix nutmeg powder, green cardamom powder, saffron, raisins and sugar into the rice. 6. Add the required amount of water and milk and stir once. 7. Cover and cook (100%) for fifteen minutes. 8. Allow standing time for five minutes. 9. Garnish with almonds and cashew nuts. 10. Serve hot.
Kashmiri Dum Aloo
98
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar S.N.
Ingredients
Quantity
1. 2. 3. 4. 5. 6. 7. 8. 9. 10.
Small sized potatoes Oil to deep fry Dried Kashmiri chilies Yogurt Cardamom powder Dry ginger powder Fennel powder Mustard oil Clove powder Asafetida
08 kg AR 165 gms 02 kg 150 gms 100 gms 75 gms 150 ml 50 gms 02 Tbsp.
11.
Roasted cumin powder
100 gms
12.
Garam masala powder
125 gms
13.
Salt
To taste
Rat e
Per
Amoun t
Method; 1. Peel and prick the potatoes all over with the help of a fork. Keep in salted water for fifteen minutes. Heat oil in a kadhai and fry the potatoes on medium flame till golden brown. Make a paste of dried kashmiri red chilies. 2. Whisk the yogurt with Kashmiri red chili paste, cardamom powder, dry ginger powder and fennel powder. 3. Heat mustard oil in a pan. Add clove powder and asafetida. Add water and salt and bring to a boil. 4. Stir in the yogurt mixture and bring it to a boil. Add fried potatoes and cook till the potatoes absorb the gravy and oil floats on top. Add salt. 5. Serve hot, garnished with freshly roasted cumin powder and garam masala powder. Note; The process of pricking the potatoes makes them very light, if not, that means the pricking has not been proper or sufficient. Therefore it is a good idea to fry one potato and check. The size of the potato is also important; it should be a small size but should not be very small.
99
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar
'Rista' It is a delicious Dish, and usually a couple of 'Rista', along with a ladleful of its Gravy, are served per 'Traem', for 4 guests. It is also a good Dish for Domestic Meals. S.N.
Ingredients 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13.
Minced Spiced Meat of Sheep or Goat Mustard Oil Aniseed Powder Ginger Powder Cumin Seeds Garlic Cloves Turmeric Red Chili Powder Onion and Shallot Seasoning Red Decoction of Cockscomb Flowers (K-'Moa Val') 'Garam Masala'
14.
Black Cardamom and Cinnamon Powder Salt
15.
Saffron
Quantity
Rat e
Per
Amoun t
06 kg 500 ml 100 gms 75 gms 250 gms 400 gms 50 gms 100 gms 150 gms 100 gms 05 Nos. 125 gms 85 gms To taste 10 gms
Method; 1. Boil Cockscomb Flower in a cup of water, and strain to prepare the Red Decocation. 2. Make somewhat flattened Balls, of about 1" diameter, out of the prepared Spiced Minced Meat, first by pressing the required quantity in the right hand palm, and then by rolling it between both palms. Greasing and moistening the palm with a little oil and water, facilitates this work. 100
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar 3. Peel and chop timely the Garlic Cloves. 4. Heat the oil in a tinned copper or steel 'Patila', of about 3 litres capacity. When foam disappears, add chopped Garlic and the Cumin Seeds. Stir till Garlic turns light brown. Add a ladleful of water along with Red Chili Powder and Turmeric. Stir again, and add a litre of water, along with Aniseed and Ginger Powders, Red Cockscomb Decoction, Onion and Shallot Seasoning, and Salt to taste. 5. Now add the Minced Meat balls gently one by one. After boiling, on medium heat, for half an hour or more, till the Meat Balls cook well and the Gravy thickens, add Cardamom and Cinnamon Powder, 'Garam Masala' and Saffron. Let simmer on low heat for another 5 minutes. 6. 'Rista' is ready. Serve hot, along with Gravy.
SHAHI TUKRA 101
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar S.N.
Ingredients 1. 2. 3. 4. 5. 6. 7.
Quantity
Bread Slices (cut the edges out and cut diagonally) Ghee for deep frying Milk Sugar Cardamom Powder Raisins Silver leaves For garnishing
Rat e
Per
Amoun t
10 Pkts. AR 10 liter 03.5 kg 185 gms 350 gms 01 pkt.
Method; 1. Heat the milk and sugar stirring continuously. 2. Put 1 tsp ghee to prevent the milk from flowing over. 3. Reduce the milk to 1/2 qty. cool the milk. 4. Add the raisins and cardamom powder. 5. Fry the bread slices in ghee till golden. 6. Dip in milk for 2 minutes. 7. Remove and put in the milk piesh prepared previously. 8. Garnish with silver leaves. 9. Serve cool.
Subz Pulao
102
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar S.N.
Ingredients 1.
Quantit Rate y 10 kg
2. 3. 4. 5. 6. 7. 8. 9. 10.
Rice, Basmati or any long-grained variety Carrot diced, parboiled Cauliflower small pieces Green peas parboiled Mushrooms quartered Vegetable oil Cloves Cinnamon Bay leaf Green cardamom
11.
Shahi jeera seeds
12.
Onions, chopped
13.
Ginger paste
250 gms
14.
Red chili powder
150 gms
15.
Salt
To taste
16.
Water
17.
For the garnishing: Green chilies, slit
18.
Onion, sliced, fried
19.
Mace powder
50 gms
20.
juice of Lemon
10 nos.
21.
Ginger, julienned
175 gms
22.
Cashew nuts fried
250 gms
23.
Green coriander chopped
Per
Amoun t
03.5 kg 02.5 kg 01.5 kg 01 kg 01 liter 75 gms 50 gms 50 gms 125 gms 125 gms 02 kg
AR 75 gms 250 gms
01 bunch
103
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar
Method; 1. Wash and soak the rice for 30 minutes. 2. Heat the oil in a heavy-bottomed pan. Sauté the cloves, cinnamon stick, bay leaf, green cardamom, and black cumin seeds till they begin to crackle. 3. Add onions and sauté till transparent. Stir in ginger paste, red chili powder, all the vegetables, and salt. Cook for 3 - 4 minutes. 4. Stir in the drained rice and water. Bring to the boil, lower heat and cook, covered, till rice is almost done. 5. Remove the lid; sprinkle slit green chilies, fried onions, mace powder, lemon juice, ginger, cashew nuts, green coriander, and cream. 6. Seal the lid with dough and cook on very low heat for 10 - 15 minutes. 7. Serve hot with yoghurt.
104
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar
Nargisi Kofta Curry S.N. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22.
Ingredients For the Koftas Finely ground lamb mince Eggs hard boiled Onion chopped very fine Garlic chopped Turmeric powder Red chili powder Garam masala powder Salt Rice flour Vegetable oil for deep frying For the gravy Onions chopped Garlic & ginger paste tomatoes ground to a smooth paste coriander powder cumin powder turmeric powder Red chili powder Garam masala powder fresh yogurt Vegetable Oil Salt Chopped coriander leaves to garnish
Quantit y
Rate
Per
Amoun t
08 kg 100 nos. 02 kg 400 gms 100 gms 175 gms 175 gms To taste 500 gms AR 04 kg 600 gms 03 kg 250 gms 250 gms 100 gms 125 gms 100 gms 02 kg 750ml To taste 01 bunch
105
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar Method; 1. Boil eggs till hardboiled. Immerse immediately in cold water and then peel.
Keep aside. 2. To prepare the Koftas: Put the lamb mince, finely chopped onion, garlic, turmeric, red chili, garam masala powders, 1 egg and salt to taste in a large mixing bowl. Mix well to form a smooth paste. Divide into 100 equal portions. 3. Take one egg and a portion of the lamb mix. Wrap the lamb mix around the egg and smooth with your hands to form an even "casing" around the egg till it is fully covered. Repeat for all the remaining hardboiled eggs. Place all in a plate. 4. Sprinkle all coated eggs with a fine dusting of rice flour. 5. Heat the oil for deep frying in a deep pan. Whisk the last remaining egg in a bowl and dip each lamb-coated egg in some of this whisked egg; gently shake off excess and deep fry till golden. When done, drain and place on paper towels. 6. To prepare the gravy: Heat the cooking oil in a deep pan and add the chopped onions. Fry till light golden in color and then add the ginger and garlic pastes. 7. Fry for 2-3 minutes and add the tomato paste and all the spice powders including the garam masala. Mix well. Fry till the oil begins to separate from the masala. 8. Add the yogurt and required amount of water to the masala. Mix well and cook for 2 more minutes. 9. Now add the prepared Koftas to the gravy and fold in very, very gently to coat on all sides. Cook for 1 more minute and turn off the fire. Slice the eggs in half horizontally. 10. Garnish the dish with chopped fresh coriander and serve hot with Chapattis.
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Lazeez Lauki The bottle gourd or 'Lauki' is a popular vegetable of the summer season. It has cooling properties owing to its high water content. The Lazeez Lauki or literally 'delicious' gourd is prepared whole. Stuffed with khoya and nuts in lightly spiced gravy. S.N.
Ingredients 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.
Bottle gourd (Lauki) Khoya Curd Ghee/oil Poppy seeds Chironji Cashew nuts Onions Chili powder Cardamoms
11.
Cloves
12.
Mace
13.
Kewra water
14.
Green coriander
15.
Saffron
16.
Salt
Quantity
Rat e
Per
Amoun t
06 kg 02.5 kg 05 kg 01.3 kg 500 gms 250 gms 500 gms 04 kg 150 gms 125 gms 50 gms 115 gms 75 ml 01 bunch 10 gms To taste
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Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar Method 1. Wash and peel the gourd. If it is too long, then cut into two halves. Remove the pith with a knife with a thin and long blade. Prick the outside uniformly with a fork. Apply a teaspoon of salt all over and keep aside for 15 minutes. 2. Meanwhile, fry the finely sliced onions to a golden brown and grind to a paste. 3. Fry cashew nuts and chironji separately in same ghee to a pink color and remove. 4. Coarsely chop cashew nuts and keep in a separate kadhai. 5. Crumble khoya and keep stirring till it turns to a pinkish hue. Mix the fried nuts in it and keep aside. 6. Grind cloves, cardamoms and mace to a paste. 7. Lightly roast the poppy seeds on a griddle and grind to a paste using some of the curd. 8. Pat the gourd dry and fry it in the ghee previously used. Evenly brown all over. Drain ghee and remove. 9. Now in the khoya, add ¼ teaspoon of salt and 2 tablespoon of curd. Blend well. Stuff the mixture inside the gourd. 10. In the curd, mix the onion paste, poppy seed paste, garam masala paste and the saffron dissolved in kewra water. Also add the chili powder and salt and blend well. 11. Grease a lagan; spread the curd mixture and the remainder of the ghee on it. Then cover with lid and place live charcoal fire on it. Also apply low heat from below. Cook for 30 minutes or till the gourd is done. 12. Serve hot on a platter garnished with sprigs of coriander. 13. Carve round sliced while serving. Tastes delicious with chapatti or warqui paratha..
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Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar
MURGH MUSALLAM
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Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar S.N.
Ingredients
Quantity
Rat e
1. 2. 3. 4. 5. 6. 7. 8. 9. 10.
Chicken Long grain rice Garlic Flakes (crushed) Grated ginger Salt Curd or plain yogurt juice of Lemon Shelled peas Bay leaves Ghee
11.
Onions (finely chopped)
03 kg
12.
Tomatoes (peeled & sliced)
01 kg
13.
Hot water
14.
Chopped coriander leaves
15.
Garam masala powder
250 gms
16.
Turmeric powder
100 gms
17.
Cloves
18.
Black peppercorns
150 gms
19.
Cardamom
175 gms
20.
Red chili powder
100 gms
21.
Roasted coriander powder
225 gms
22.
Cumin seeds
250 gms
23.
Saffron
Per
Amoun t
15 Nos. 03 kg 600 gms 400 gms To Taste 03 kg 25 Nos. 03 kg 100 gms 01 kg
AR 01 Bunch
50 gms
10 gms
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Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar
Method; 1. Mix three-quarter of garlic with half the ginger, half the garam masala, 1
2. 3. 4. 5. 6.
7. 8.
9.
tbsp. salt, 1/3rd of turmeric, half of curd and the lemon juice and mix to paste. Make small cuts in the chicken flesh and rub the paste all over and in the cavity. Keep aside for 2 hours. Half cook the rice with peas, remaining garlic, cloves, peppercorns, salt, brown cardamom and bay leaves and water and use to stuff chicken. Heat the ghee in saucepan and fry the chicken until brown all over, being careful not to let the stuffing out. Drain the chicken. In another pan fry half onions in the remaining ghee with bay leaves, remaining cloves and green cardamoms, until golden. Add the remaining turmeric and chili powder. Make a paste grinding together the coriander and cumin seeds and the remaining onion and grated ginger. Cook, stirring, for 5-10 minutes, until the ghee starts to separate. Add the remaining curd, the tomato and salt. Add the chicken to the pan and baste with the spice mixture. Pour over 300ml/ 11/4 cups of water, cover and cook in a moderately hot oven (200 degree centigrade, 400 degree Fahrenheit) for 1 hour. Steep the saffron in the remaining garam masala powder and coriander leaves before serving murgh musallam.
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Phirni S.N. 1. 2. 3. 4. 5. 6. 7. 8. 9.
Ingredients Rice preferably long – grained (Basmati) Milk Sugar Cardamoms (powdered) Almonds (blanched and sliced) Pistachios (sliced) Cashew nuts (sliced) Strands of saffron soaked in a little milk Rose water
Quantit y 06.5 kg
Rat e
Per
Amoun t
15 liter 06 kg 250 gms 500 gms 250 gms 250 gms 10 gms 75 ml
Method 1. Wash the rice and soak it in a little water for about 40 minutes. Grind the rice with just enough water in which it was soaked to make a fine paste. Keep aside. 2. Pour the milk in a vessel and bring it to a boil on medium heat. Let it simmer. Meanwhile, take a little of this hot milk in a bowl, add the rice paste and dilute it to a very thin consistency. Add this to the simmering milk and mix, stirring continuously. Cook on low heat for 36 minutes or till the milk has thickened. 3. Add sugar and stir well. Keep on low heat for about 5 minutes. Remove from heat. 4. Add the rose water; saffron and sprinkle cardamom powder on top. 5. Garnish with sliced almonds, pistachios and cashew nuts. 6. Serve chilled.
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STEAMED RICE S.N.
Ingredients
1. 2. 3.
Rice Refined oil Salt
4.
Water
Quanti ty 11 kg 750 ml To Taste AR
Ra te
Pe r
Amou nt
Method; 1. Put rice in a handi (the level of the rice should be no more than 1/4 of the way full) or a handi. 2. Rinse rice twice with water before cooking (to rinse rice, fill handi with water, stir, and then drain water). 3. Add water to cook with. The level of the water should be 3/4 of an inch about the level of the rice. 4. Cover, put on stove on high until boiling (it takes about 5-6 minutes). As soon as it boils, stir well, and reduce temperature to medium-low. 5. Cover for 15 more minutes. Stir again. 6. Reduce temperature a second time to low. Cover and cook for 20-25 minutes. Stir well. 7. Rice is ready when it has a sticky but not wet appearance. Note For rice cooker, put in same amount of water (3/4 inch higher than rice). Close lid. Stir once after 25 minutes. Rice cooker will automatically reduce the temperature during cooking. Rice should be ready in about 30-35 minutes
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S.N. 1. 2. 3. 4. 5. 6. 7. 8. 9.
MACHER JHOL Ingredients Quanti Rat Pe ty e r Rohu fish 10 kg Onion seeds 250 gms Potatoes 03.5 kg Green chilies 250 gms coriander seeds 250 gms Mustard oil 01 ½ kg Turmeric powder 200 gms Cumin seeds 250 gms Salt To taste
Amou nt
Method; 1. Clean, cut and take off fish head. 2. Clean inside of the fish and wash thoroughly. 3. Cut the fish into half-inch thick slices. 4. Pat dry with a kitchen towel and apply salt and turmeric powder. 5. Wash, take off and cut potatoes into half-inch thick finger sized pieces. 6. Wash, take off stems and slit the green chilies. 7. Dry roast coriander and cumin seeds briefly, cool and grind to a fine paste, adding a little water. 8. Heat up two-tbsp mustard oil in a pot till it just reaches smoking point. 9. Remove, cool and heat up the oil again on medium heat. 114
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar 10. Mix in the fish slices, few at a time and fry for a minute on each side. 11. Remove and keep aside. 12. Mix in potato pieces to the pot and stir fry for two to three minutes. 13. Heat up remaining oil in the same pan, mix in kalonji, slit green chilies and stir-fry briefly. 14. Mix in coriander-cumin paste and stir fry on low heat up for a minute sprinkling a little water, if required. 15. Mix in two-cup of water, sautéed potatoes, salt and simmer (boil slowly at low temperature) for four to five minutes or until the potatoes are completely cooked. 16. Gently slide in the pot fried fish slices and simmer (boil slowly at low temperature) for two to three minutes or until the fish is cooked. 17. Serve hot with steamed rice.
S.N. 1. 2. 3. 4. 5. 6. 7. 8.
ALOO POSTO Ingredients Quantity Rat Pe e r Medium Potatoes 10 kg Green chilies 250 gms Sugar 100 gms Pure ghee 500 gms Mustard oil 01 ½ liter Poppy seeds 01 kg Salt To taste Onion seeds 250 gms
Amou nt
115
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar Method; 1. Take off and cut the potatoes into one inch sized pieces. 2. Keep them in water. 3. Soak poppy seeds in one cup warm water for fifteen to twenty minutes. 4. Remove and grind to a fine paste. 5. Heat up mustard oil in a pot till it just reaches smoking point. 6. Remove, cool and heat up the oil again on medium heat. 7. Mix in kalonji and stir-fry briefly. 8. Mix in potato pieces and stir fry on medium heat up for five minutes, stirring frequently. 9. Mix in the poppy seeds paste, stir and mix in required amount of water, cover and stir fry on low heat up till the potatoes are almost done. 10. Take off the lid, mix in salt, sugar and slit green chilies. 11. Continue to stir fry for a minute more or till potatoes are completely cooked. 12. Stir in desi ghee and serve hot.
Baingun Bhaja S.N. 1. 2. 3. 4. 5. 6. 7. 8.
Ingredients Large eggplant cut into half inch round slices Red chili powder Turmeric powder Garam masala powder Dried mango powder Gram flour Mustard oil for frying Salt
Quantity Rat Pe e r 06 kg
Amou nt
125 gms 100 gms 150 gms 75 gms 02 kg AR To Taste
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Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar
Method; 1. Put the sliced brinjals in salt water for 20 minutes. This is so that the bitter
2. 3. 4.
5. 6. 7.
juices get removed. Now marinate the brinjals with all the spice powders except rice flour. Keep for 20-30 minutes. Now take gram flour. Take each slice and coat it with the gram flour. Ensure that you coat the marinated slices evenly. Dust off the remaining gram flour by gently tapping the slices. In a shallow pan heat mustard oil. Fry the brinjal slices on both sides till done. Serve hot with warm bread, rotis or chapattis accompanied with a sauce or green chutney.
Note; This can also be served as a snack or side dish.
S.N. 1. 2. 3. 4. 5.
LUCHI Ingredients Quantity Rat Pe e r Refined Flour (Maida) 06.8 kg Salt To taste Melted puree Ghee 500 gms Ghee for deep frying AR Warm Water AR
Amou nt
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Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar
Method; 1. Blend the flour, salt and sugar in a large bowl. Rub the melted ghee into it and gradually using enough water to make a stiff but pliable dough. 2. Cover the dough with damp cloth and set aside for 30 minutes. 3. Knead dough a little again. Dough should be stiff enough to roll without extra flour. 4. Make small balls of the dough and cover them with damp cloth. 5. Take one ball of dough and dip a corner of ball in melted ghee or oil and roll it out into 5 to 6 inches round. Repeat the same process to roll out all pooris. 6. Heat plenty of oil in a kadhai until very hot. Put in a luchi and immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball. 7. This should take only a few seconds. Flip the luchi over and cook the other side until golden brown. 8. Serve hot with curries or vegetables.
Mishti Doi
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Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar S.N. 1. 2. 3. 4.
Ingredients Milk Sugar Yogurt Earthen Pot for individual portioning
Quantity Rat Pe e r 06 liter 03 kg 225 gms
Amou nt
100 Nos.
Method; 1. Add 02.8 kg of sugar to the milk and put to boil on Medium heat for at least
45mins and beat the milk constantly while boiling. 2. See that the milk is reduced to almost 40 % and becomes thick and light brown in color. 3. Place the remaining 200gms of sugar in heavy bottom vessel with 50ml of water and melt on low heat. 4. Allow the sugar mixture to turn dark brown in color. 5. Gradually add this sugar mixture to the boiled milk and boil again for 15 minutes. 6. Take it off the flame and beat constantly with a jar till the mixture becomes lukewarm. 7. Transfer the mixture into the earthen pot. 8. Mix the Yogurt into the mixture after 5 min. 9. Cover and allow setting for 8 to 12 hours at a warm place, do not open or move the pot during this period. 10. Uncover and store in a refrigerator. 11. Serve chilled.
119
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar CURD RICE / Plain Rice
S.N. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10 . 11 . 12 . 13 .
Ingredients Boiled Rice plain yogurt (Curd) Refined oil Milk Finely chopped coriander leaves Green chilies Chana dal Urad dal Mustard seeds Asafetida powder Red chilly whole Finely chopped ginger Salt
Quantity Rat Pe e r 08.5 kg 15 kg 01 liter
Amou nt
02 liter 01 bunch 280 gms 500 gms 350 gms 250 gms 04 Tbsp. 100 gms 250 gms To Taste
Method; 1. In a saucepan heat refined oil. 2. Add mustard seeds whole red chili and asafetida powder to the oil. 3. When the mustard seeds and whole red chili start popping add chana and
urad dal. 4. After a minute, add in the ginger, coriander and green chilies. 5. Sauté them for a minute. 6. Take the pan off the gas. 7. Add in the rice. 8. Mix the salt. 9. Just before serving, mix all the ingredients with yogurt (curd) and milk. 10. Curd rice serve cold.
120
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar Pepper Rasam S.N. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10 . 11 . 12 .
Ingredients Peppercorns Tomato, cut into small cubes Mustard seeds Cumin seeds Curry leaves Tamarind juice Sugar Chopped coriander leaves Asafetida powder Ghee Water Salt
Quantity Rat Pe e r 750 gms 04 kg 200 gms 250 gms 100 gms 01 ½ kg 500 gms 01 bunch 05 tbsp
Amou nt
250 gms AR To Taste
Method; 1. 2. 3. 4.
Grind the peppercorns to get a soft powder. Combine it with water, tomato, salt, tamarind juice and sugar. Put it over low heat and bring it to a boil. Take a pan and heat ghee in it, fry mustard, hing, curry leaves and cumin. 5. Add rasam to it. 6. Now garnish Pepper Rasam with chopped coriander and serve it.
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Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar Sambar
122
S.N.
Ingredients
Quantity Rat Pe e r
Amou nt
Ingredients For Sambar
Anmol Collection for Indian Regional Recipes masala (Quantity Food Production) by 250 Chef 1. Coriander seeds gms Sachin Kumar 2. 3. 4. 5. 6. 7. 8. 9. 10 . 11 . 12 . 13 . 14 . 15 . 16 . 17 . 18 . 19 . 20 . 21 . 22 . 23 . 24 . 25 . 26 .
Chana dal Urad dal Cumin seeds Asafetida powder Red chilies Black pepper Mustard seeds Fenugreek seeds Ingredients for Sambar Toor dal Tamarind Onions chopped Tomatoes Carrots Brinjals Yellow pumpkin Lady finger Drumstick Curry leaves Coriander leaves Salt Water Ingredients for Tempering Refined Oil Mustard seeds Cumin seeds Asafetida powder
220 gms 350 gms 200 gms 03 tbsp 125 gms 100 gms 125 gms 75 gms 03 kg 500 gms 02 kg 01 ¼ kg 02 kg 02.5 kg 01 ½ kg 03 kg 500 gms 25 gms 01 bunch To taste AR
250 ml 125 gms 155 gms 02 tbsp
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Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar
Method; 1. Roast the sambar powder ingredients on low flame. Grind to fine powder. 2. Soak tamarind in warm water for 15 minutes. Get pulp using 1 cup of water. 3. Cooking Method: 4. Cook Toor dal in the required amount of water till it is soft. 5. In a deep pan, Heat oil. 6. Add mustard and cumin seeds. When they stop crackling, add asafetida and turmeric powder, curry leaves, chopped onions. 7. Fry for 5 minutes. Add tomatoes. Cook for 5 minutes. 8. Add required amount of water. Add ground sambar masala and all the vegetables. Bring it to a boil. 9. Mash the cooked dal. Add to the mixture. 10. Boil for 5 minutes. Add the tamarind pulp, salt. Stir. 11. Add more water if needed. 12. Boil for about 5 minutes. 13. Add chopped coriander leaves. 14. Sambar is ready to serve with dosa, Rava Idli , Rice.
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Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar S.N. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10 . 11 . 12 . 13 . 14 . 15 . 16 . 17 . 18 . 19 . 20 . 21 . 22 .
Ingredients Chicken Poppy seeds Grated coconut Fennel seeds Coriander seeds Cumin seeds Whole red chilies Cinnamon stick Green cardamom Cloves
CHICKEN CHETTINAD Quantity Rat Pe Amou e r nt 10 kg 350gms 02 ½ kg
Turmeric powder Onion Ginger Garlic, chopped Star anise Red chili powder Tomatoes, medium Lemon Curry leaves Fresh coriander Garnish. Refined Oil Salt
250 185 250 250 125 125
gms gms gms gms gms gms
85 gms 125 gms 03.5 kg 500 gms 700 gms 125 gms 100 gms 02 kg 15 nos. 100 gms 01 bunch 01 liter To Taste
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Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar
Method; 1. Clean the chicken, remove the skin and cut into small pieces. 2. Chop the onions and tomatoes separately. 3. Roast the whole red chilies, grated coconut, poppy seeds, coriander seeds, cumin seeds, green cardamom, cloves, cinnamon, star anise, fennel seeds in oil and grind to a paste for 20 minutes along with ginger and garlic. 4. Heat oil in a vessel and fry the onions till golden, then add curry leaves and the ground paste and sauté for some time. 5. Add the tomatoes, red chili powder and turmeric powder and sauté. 6. Add the chicken, mix and cook for 5 minutes and then add required amount of water and lemon juice. 7. Cover and cook till the chicken is done. 8. Serve chicken chettinad hot garnished with coriander leaves and accompanied with boiled rice, rotis.
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S.N. 1. 2. 3. 4. 5. 6. 7.
Parippu Payasam Ingredients Quantity Rat Pe Amou e r nt Green gram(Moong dal without 04 kg skin) Jaggery 02 kg Ghee 02 kg Coconut milk 06 liter Cardamom 250 gms Dry ginger powder 125 gms Cashew nuts 250 gms
Method 1. Fry the moong dal in a heated pan on a low flame, till a nice aroma comes. 2. Do not make it brown and do not use oil or ghee. 3. Make jaggery syrup with little boiling water. 4. Make 3 1/2 cups of coconut milk from the coconut powder. 5. Cook the dal nicely in a pressure cooker. 6. Make sure it’s not at all dry after cooked. 7. Add this cooked dal into the jaggery syrup and stir it for 5 mins. 8. Add ghee to that and stir it for 5 mins. 9. Add the coconut milk and stir it continuously. 10. Do not boil it. 11. Fry some cashew nuts in 1 tbsp of ghee. 12. Finally, add the powders and fried cashew nuts into the payasam. 127
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar Note; Be ready with all the ingredients like jaggery syrup and coconut milk. So it will be easy. Use brown jaggery or else add dark brown sugar.
Carrot Pulao S.N. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10 .
Ingredients Basmati rice, washed and soaked in cold water for ½ hour Water Ghee Cumin Onion Cinnamon sticks Green cardamoms Garam masala Grated carrots Salt
Quantity Rat Pe Amou e r nt 11 kg AR 500 gms 250 gms 02 kg 100 gms 150 gms 250 gms 03 kg to taste
Method; Drain the rice and put into a handi with the water. Bring to the boil, stir in the salt and the butter. Allow to boil steadily for a minute. Place the lid on the handi and simmer for 12-15 minutes. Do not lift the lid during this time. 5. Remove the pan from heat and keep it covered for a further 10 minutes. 6. Prepare the rest of the ingredients. 7. Melt the ghee or butter over medium heat and fry cumin until they crackle. 1. 2. 3. 4.
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Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar 8. Add the onions, cinnamon and cardamom. Fry until the onions are lightly
browned (4-5 minutes), stirring frequently. 9. Add the garam masala stir and cook for 30 seconds. 10. Add the carrots, peas and the salt, stir and cook for 1-2 minutes. 11. Now add the rice, stir and mix gently. Remove the pan from heat.(do not use wooden spatula)
CHICKEN METHI
129
S.N.
Ingredients
Quantity
Rat Per Amou e nt Anmol Collection for Indian Regional Recipes 1. Chicken kg Sachin Kumar (Quantity Food Production) by 10 Chef 2.
Fenugreek Fresh
3.
Cinnamon stick
10 gms
4.
Cloves
50 gms
5.
Green Cardamom
50 gms
6.
Black cardamom
50 gms
7.
Garam masala powder
8.
Refined oil
9.
Turmeric powder
10 Kasoori methi . 11 bay leaves . 12 Coriander leaves chopped .
05 Bunch
150 gms 500 ml 50 gms 02 pkts. 50 gms 01 Bunch
13 Ginger Paste .
250 gms
14 green chilies chopped .
150 gms
15 Onion chopped . 16 Coriander powder . 17 Yogurt .
02.5 kg 250 gms 01 kg
18 Garlic paste .
400 gms
19 Salt .
To taste
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Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar
Method: 1. Clean, skin, wash and cut chicken into medium sized pieces. 2. Heat up oil in a pan. And deep fry the fenugreek leaves to remove the excess bitterness which is present in the same and keep a side. 3. Mix in whole garam masala and bay leaves. 4. Stir fry until cardamoms starts to crackle. 5. Mix in cut onions and stir fry until translucent and soft. 6. Make sure to stir continuously. 7. Mix in cut ginger, garlic paste, turmeric powder, coriander powder and cut green chilies. 8. Stir fry for a minute. 9. Mix in chicken pieces and beaten yogurt and stir fry on a high flame heat up for 7-8 minutes. 10. Mix in kasoori methi, deep fried fenugreek leaves, garam masala powder, cut fresh coriander, salt and three fourths cup of water. 11. Cover the pot and stir fry on a low heat up for ten minutes. 12. Serve hot.
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Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar
Dal Palak
132
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar S.N.
Ingredients
Quantity
1.
Masoor dal
07.5 kg
2.
Spinach (palak)
03.5 kg
3.
Tomatoes
02.5 kg
4.
Onions
03.5 kg
5.
Ginger-garlic Paste
6.
Refined oil
7.
Cumin Seeds
8.
Red chili powder
9.
Garam masala powder
Rat e
Per
Amou nt
500 gms 01 Liter 250 gms 150 gms 175 gms
10 Coriander powder .
125 gms
11 Cumin powder .
125 gms
12 Salt .
To taste
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Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar
Method; 1. Chop the palak into fine pieces and cook with sufficient quantity of water. 2. Soak masoor dal in water over night. 3. Wash dal and cook it with turmeric powder in a handi. 4. Heat oil in a frying pan and add few cumin seeds allow spluttering, add onions and fry till they become golden brown. 5. Add ginger-chili paste to it and again fry for a minute. Mix tomatoes and cook for 3-4 minutes. 6. When tomatoes are cooked, add palak and cooked dal 7. Now add required amount of water and salt. Boil the mixture for a few minutes Remove from heat 8. Garnish with chopped coriander leaves and serve.
Paneer Achari
134
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar S.N. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16.
Ingredients Paneer, cubed fennel seeds mustard seeds fenugreek seeds onion seeds cumin seeds asafetida powder onion, sliced turmeric powder chili powder black salt curds chopped coriander Refined oil Pickle pulp salt
Quantity
Rat e
Per
Amou nt
08 kg 150 gms 100 gms 75 gms 55 gms 250 gms 05 Tbsp. 03 kg 115 gms 155 gms 35 gms 01 ½ kg 01 bunch 01 liter 500 gms To taste
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Method 1. Mix the fennel seeds, mustard seeds, fenugreek seeds, onion seeds, cumin seeds and asafetida in a small bowl. 2. Heat the oil and add the seed mixture. 3. When they crackle, add the onion and sauté till it turns translucent. 4. Add the paneer, turmeric, chili powder, black salt and stir for some time. 5. Add the curds, pickle pulp and mix well. 6. Add the coriander and salt and bring to a boil. 7. Serve hot with rice or rotis.
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Kulcha S.N.
1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13.
Ingredients For the Kulcha: Maida dry yeast Curd/Yogurt Salt Baking powder Ghee ( clarified butter) For Filling : Potatoes Chili chopped Salt Finely chopped coriander leaves Juice of lemon Oil / Clarified butter for making the Kulcha Onion seeds
Quantity
Rat e
Per
Amoun t
08 kg 25 gms 01 ½ kg To Taste 02 Tsp. 500 gms 06 kg 250 gms To Taste 01 bunch 15 Nos. AR 225 gms
Method 1. Sieve Maida (all purpose flour, plain flour) and add baking powder, salt, Ghee (clarified butter), and curd to it. 2. Prepare the soft dough with yeast- water, and leave the dough for about two hours. 3. For the filling boil the potatoes and mash it very smoothly. Now mix the remaining masala and prepare a mixture. 4. Make small ball from the dough, roll into a disc shape and put potato filling on it. Give it a ball shape by sealing its edges. 5. Finally roll it into a thick paratha and bake on tava (griddle) by applying Ghee (clarified butter)/ oil.
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Gulab Jamun S.N. 1 .
Ingredients Whole dried milk (mawa)
2 .
Refined flour
3 .
Sugar
Quantit y 06.5 kg
Rat e
Pe r
Amoun t
01.5 kg 06 kg
4 .
Baking powder
5 .
Cardamom powder
6 .
Water
7 .
Ghee, for deep frying
25 gms 150 gms AR AR
Method; 1. Mix sugar, water and cardamom powder and cook until the syrup becomes thick. 2. Mix mawa, refined flour, baking powder and water and make soft, smooth dough (Water should be just sufficient for kneading a smooth dough). 3. Make small balls of equal size. Be sure that the balls ("jamuns") are smooth and no crack develops. Keep aside. 4. Heat ghee in a kadhai / deep frying pan. 5. Deep fry the balls over medium heat until golden brown. 6. Put the balls in hot syrup and keep aside for 10-12 minutes. 7. Gulab Jamuns are ready. Warm before serving.
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Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar
Boiled Rice S.N.
Ingredients
1. 2. 3.
Rice Refined oil Salt
4.
Water
Quanti Rat Pe ty e r 11 kg 750 ml To Taste AR
Amou nt
Method; 1. Rinse the rice with cold water until the water runs clear. 2. Stir the rice and salt into the actively boiling water. 3. Continue to boil for 20 minutes, stirring occasionally to prevent it from sticking. 4. Drain the rice into a colander. 5. Run cold water over the rice to rinse off any stickiness so the kernels are separate and distinct. 6. After the rice is thoroughly drained, put it into a double boiler to dry and reheat. Do not stir the rice while it is reheating.
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Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar
GOAN FISH CURRY Ingredients Quantity
S.N. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10 . 11 . 12 . 13 . 14 . 15 . 16 . 17 . 18 .
Surmai Fish Onion slice Tamarind Ginger Garlic Coriander seeds Toddy vinegar Coconut scraped Red chilies Refined oil Cumin seeds Fennel seeds Cloves Black peppercorns Green chilies Cinnamon stick Green cardamom Salt
Rat Pe e r
Amou nt
08 kg 01 kg 500 gms 400 gms 600 gms 250 gms 01 bottle 05 kg 185 gms 01 ½ liter 250 gms 175 gms 55 gms 85 gms 175 gms 75 gms 95 gms To taste
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Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar
Method; 1. Clean, wash and cut each fish into 5-6 pieces. 2. Cut half onions into slices & half chopped and chop the tomatoes. 3. Slit green chilies and cut into half.
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Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar 4. Collect all the spices i.e. cumin seeds, coriander seeds and whole red
chilies. Make a fine paste of all the roasted spices along with scraped coconut, ginger and garlic paste and malt vinegar. 5. Heat up oil in a pan. 6. Mix in cut onions and stir fry till golden brown. 7. Mix in green chilies and cut tomatoes. 8. Stir fry on a medium heat up for 3 minutes. 9. Stir constantly. 10. Mix in the paste and required amount of water. 11. Bring it to a boil and then mix in fish pieces and salt. 12. Stir fry on a low heat up for about 5 minutes or till fish is just done. 13. Serve hot with steamed rice.
Malwani Usal
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Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar S.N. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10 . 11 .
Ingredients Black chana Curry leaves Onion Malvani masala Turmeric powder Asafetida Sugar Fresh coconut Coriander leaves Oil Salt
Quantity
Rat Pe e r
Amou nt
05 kg 100 gms 03 kg 250 gms 175 gms 05 tbsp. 250 gms 10 Nos. 01 bunch 01 liter To Taste
Method; 1. Soak black chana at least 6 hrs and pressure cook them till they are soft.
Chop onion and coriander leaves finely.
2. Heat oil and add curry leaves and onions and fry till transparent. 3. Add malwani masala, turmeric powder and asafetida. 4. Now add cooked chana, sugar and salt.
5. Allow to cook for 5 min.
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Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar 6. Usal should be dry. 7. Garnish with coconut and coriander leaves. 8. Served with Pao.
Kothambir Vadi Ingredients Quantity
S.N. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10 . 11 .
Coriander leaves Finely chopped Besan Rice flour Ginger-garlic paste red chili powder Turmeric powder Coriander powder Bishops weed Refined oil for deep frying Cooking soda Salt
Rat Pe e r
Amou nt
05 bunch 03 kg 250 gms 500 gms 185 gms 100 gms 175 gms 100 gms AR 05 tbsp To taste
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Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar
Method 1. In a wide bowl, mix all the ingredients thoroughly with water without any lumps. 2. The batter should be like uttapam batter. 3. Do not add more water. 4. Take a cooker container and spread some ghee on it. 5. Pour the batter and steam it in the cooker like idlis. 6. Do not put on the whistle. 7. Steam it for 15 minutes till it is cooked well. 8. Check if cooked by inserting a knife. Cool and cut into squares. 9. Take a non-stick pan and drizzle with some oil. 10. Place the kothambir squares one by one and grill till crisp.
Chapattis
S.N.
Ingredients
Quantity
1. 2. 3.
Wheat Flour Salt Water to knead dough
08 kg 100 gms AR
Rat Pe e r
Amou nt
Method
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Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar 1. Mix salt, wheat flour and adequate amount of water to knead smooth dough. 2. Leave it for an hour 3. Make equal sized balls, smear them with dry flour and roll them out on a rolling board. 4. Heat a griddle. Put the chapatti on it. 5. Moderately roast both the sides of chapatti on griddle. 6. Chapatti is ready to serve
Doodhachi Kheer
146
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar S.N.
Ingredients
1. 2. 3.
Long-grained rice Milk Almonds powder
4.
Cardamom powder
5. Saffron 6. Sugar Method;
Quantity
Rat Pe e r
Amou nt
05 kg 06 liter 200 gms 150 gms 10 gms 04.5 kg
1. Cook rice in a handi with enough water, till soft. Drain and mash. 2. Heat milk to a thick and creamy consistency. Mashed rice, Sugar,
almond powder, cardamom powder and saffron. Cook till creamy. 3. Serve hot with puris.
MOTI PULAO
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Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar S.N.
Ingredients
Quantity
1. 2. 3. 4. 5. 6. 7. 8. 9. 10 . 11 . 12 . 13 . 14 .
Basmati rice Cottage cheese Cashew nut powder Corn flour/ corn starch Salt Oil to deep fry Silver warq Ghee Cloves Bay leaves
11 kg 02.5 kg 250 gms 01 kg To taste AR 01 Pkts. 500 gms 50 gms 75 gms
Cinnamon Green cardamoms
Rat Pe e r
Amou nt
85 gms 175 gms
Saffron
10 gms
Milk
01 liter
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Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar Method 1. Pick, clean, wash and soak rice in water for about half an hour. Drain and keep aside. Grate/mash paneer. 2. Add cashew nut powder, cornstarch and salt. Knead into smooth dough and roll into small balls. 3. Heat sufficient oil in a kadhai and deep-fry on medium heat till light golden brown. 4. Drain onto an absorbent paper and keep aside. Cover these balls with silver warq. Heat ghee in a kadhai. 5. Add cloves, bay leaves, cinnamon sticks and green cardamoms. Once they start to crackle, add rice. Stir gently, add required amount of hot water and salt to taste. Cover and cook till rice is done. 6. Crush saffron in a warm milk. 7. Add this to the rice to give it flavour and color. Serve rice in a platter garnished with the fried paneer balls.
CHOLE BHATURE
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Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar S.N.
Ingredients
Quantity
1. 2. 3. 4. 5. 6. 7. 8. 9. 10 . 11 . 12 . 13 . 14 . 15 . 16 . 17 . 18 . 19 . 20 . 21 .
Purpose flour (Maida) Yeast Yogurt Baking powder Vegetable Oil Salt Chick peas Ginger paste Garlic powder Cumin seeds
06 kg 50 gms 01 kg 05 tsp 500 ml To taste 08 kg 400 gms 600 gms 250 gms
Coriander leaves
01 bunch
Turmeric Powder
115 gms
Red Chilly Powder
155 gms
Bay Leaves
25 gms
Cloves
55 gms
Garam Masala
Amou nt
185 gms
finely chopped onion
03 kg
Tomato
02 kg
Water
Rat Pe e r
AR
Salt
To taste
Lemon
20 Nos.
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Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar
Method; Bhature 1. Take yeast and soak in lukewarm water for 5-10 minutes 2. Take all other ingredients and mix well. To this add the yeast and make a soft dough like for chapattis. If need be add a little water and keep aside for 4-5 hours, the longer kept, the better it is. 3. Roll like puri but these needs to be kept thicker than poori. Fry like poori till both sides are golden brown.
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Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar Chole 4. Take oil in a handi and heat it. 5. Add ginger – garlic paste and make it dark brown. Then add cumin seeds
6. 7. 8. 9.
fry till they start spluttering. Now add bay leaves and cloves. Add diced onions. Fry then till they are light brown. Now add the rest of ingredients including water except the cilantro. Cover it and 15-17 minutes. Garnish chole with thin ring of onions and a piece of lemon split up into 4 pieces.
Sooji ka Halwa
S.N.
Ingredients
1. 2. 3.
Semolina (Sooji) Sugar Ghee
4. 5.
Water Cardamom powder
6.
Raisins
7.
Sliced almonds
Quantity 06 kg 03.5 kg 500 gms AR 150 gms 250 gms 250 gms
Rat Pe e r
Amou nt
152
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar Method; 1. Mix sugar and water in a pan and heat over low flame. Bring it to boil and set aside. 2. Heat ghee in a kadhai. Add sooji, raisins and cardamom powder and fry until it is very lightly golden brown in color. Constantly stir it to ensure even browning. 3. Add sugar water (syrup) and mix rapidly to prevent lump formation. 4. Cook over medium heat until the water gets completely absorbed. 5. Decorate with sliced almonds and serve hot.
Avial
153
Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar S.N. 1. 2. 3. 4. 5. 6. 7.
Ingredients Yam sliced thinly into 1 1/2" length pieces Cucumber sliced lengthy into 1 1/2" thick pieces Snake gourd sliced into 11/2" length pieces Carrot sliced into in to 1 1/2" length pieces Long runner-beans sliced into 11/2" length pieces Drumstick cut into 2" length pieces Raw bananas sliced into 11/2" length pieces Mango pieces Turmeric powder Salt Grated coconut Green chilies Cumin seeds Curry leaves Coconut oil
Quantity
Rat e
Pe r
Amoun t
02 kg 02 kg 02 kg 02 kg 02 kg 02 kg 36 Nos.
8. 01 kg 9. 150 gms 10. To Taste 11. 02 kg 12. 150 gms 13. 250 gms 14. 100 gms 15. 02 liter ` Method: 1. Coarsely grind the coconut, green chilies and cumin seeds. Keep it aside. 2. Clean the vegetables. 3. Heat coconut oil in a thick bottom vessel. 4. Add the vegetables and cook in a low flame. Do not add water. When it is done, add turmeric powder, salt and mix it well. 5. Remove the vegetables from the middle and put sliced bananas and mango pieces and cover it with the other vegetables. 6. When steam comes out, add the coconut paste and stir well. 7. Remove from fire. Mix the remaining coconut oil and curry leaves in the avial.
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Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar Mor Curry S.N. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14.
Ingredients Lady's finger Curd Turmeric powder Toor dal Rice Coconut scraped Ginger Mustard seeds Asafetida powder Curry leaves Green chilies Coconut oil Ghee Salt
Quantity
Rat Pe Amou e r nt
05 kg 04 kg 150 gms 02 kg 01 kg 02 kg 400 gms 125 gms 05 tbsp 45 gms 125 gms 01 liter 500 gms To Taste
Method; 1. Blend curd with a little water. Mix turmeric powder and salt to curd. Keep aside. 2. Soak toor dal, jeera and rice in water for 15 minutes. Grind it with coconut, ginger and green chilies to a fine paste. 3. Cut lady's finger into long pieces. 4. Heat a pan, add oil and ghee, temper with mustard seeds, hing and curry leaves and sauté the lady's finger well along with a pinch of salt. Now add the ground paste and allow it to cook till the raw smell goes. Pour in the blended curd and heat till frothy. (Do not bring it to a boil. When boiled it will curdle). Generally, lady’s finger and ash gourd is used for this kozhambu. If using ash gourd, boil it with salt and add to the kozhambu.
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Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar Vendakka Pachadi
S.N.
Ingredients 1. 2. 3. 4. 5. 6. 7. 8.
Lady’s finger (thinly sliced) Green chilies(sliced lengthwise) Curry leaves Turmeric powder Mustard seeds Oil Yoghurt Salt -
Quantity
Rat Pe Amou e r nt
03 kg 250 gms 25 gms 150 gms 100 gms 500 ml 02 kg To taste
Method: 1. 2. 3. 4. 5. 6. 7. 8.
Heat oil in a pan. Splutter mustard seeds. Add curry leaves, green chilies and lady’s finger. Fry for a few minutes, until lady’s finger turn crispy and light brown. Add turmeric and salt. Turn off the heat after 2 minutes. Add the fried lady’s finger into the yoghurt and mix well. Serve with rice/ rotis.
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Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar
Moong Dhal Payasam
S.N. 1. 2. 3. 4. 5. 6. 7. 8.
Ingredients Moong dhal Jaggery Coconut Cardamom powder Cashew nuts Ghee Rice Water
Quantity
Rat Pe Amou e r nt
03.5 kg 02 kg 02 kg 150 gms 250 gms 01 ½ kg 02 kg AR
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Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef Sachin Kumar Method 1. Roast the moong dhal lightly. Cook the dhal in pressure cooker for two whistles. 2. Take the grated jaggery in a vessel with thick/heavy bottom. 3. Add half cup water; allow the jaggery to boil on low flame. 4. Strain the water from the rice soaked, add it to the coconut add little water and grind to a paste, add more water if necessary, the paste should not be very thin ,if it is very thin due to adding of more water the payasam may turn out to be watery. 5. Add the paste to the jaggery boiling, slowly, mixing it and seeing that there are no lumps. 6. Take the cooked dal in a vessel, blend it nicely adding little water and add it to the jaggery mix boiling in the stove slowly. Let it boil for about five minutes. 7. Remove from the stove. Fry the cashew pieces in ghee, add it to the Payasam, add the elachi/cardamom powder, mix well. Payasam is ready to be served.
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