Cck Recipes
-
Upload
aditya-garg -
Category
Documents
-
view
20 -
download
3
description
Transcript of Cck Recipes
MENU 1Handi GoshtTinda MasalaChapati Kheer
HANDI GOSHTIngredients Quantity
Lamb 1.2 kg
Chopped Onions 1kg
Chopped Tomatoes 1kg
Ghee 400 gm
Green cardamom 8 no.
Black cardamom 4 no.
Bay Leaves 3no. G & G Paste 100 g
Coriander Powder 25 g
Red chilly Powder 20 g
Turmeric Powder 10g
Cumin Powder 10 g
Cinnamon 2 no.
Black Pepper 10 no.
Salt To taste
METHOD: Heat Ghee in a handi. Add green & black cardamom, bay leaves. Saut over medium heat for 10 seconds. Add onions & saut until light brown. Add ginger garlic paste, until the moisture has evaporated. Add Coriander powder, red chili powder and turmeric powder & stir. Add mutton chunks, followed by little water, bring it to a boil till the meat becomes tender. Add chopped tomatoes & bhuno until lamb is napped in the masala. Add cumin powder & correct seasoning. Garnish with chopped coriander leaves.
TINDA MASALAIngredients Quantity
Tinda (round gourd or apple gourd) 500 g
Chopped onion 250 g
Chopped tomatoes 200 g
Oil 150 ml
Whole red chillies 2 no.
G & G paste 60 g
Red chilly powder 10 g
Coriander powder 30 g
Turmeric powder 15 g
Salt To Taste
Fennel Seeds 5 g
Carom Seeds 15 g
Cumin Seeds 10 g
Coriander Seeds 10 g
Green Coriander 1 spring
Garam masala 10 g
Onion Seeds5 g
METHOD: Heat oil & add whole spices. Add chopped onions and Cook it till golden brown. Add ginger garlic paste and cook it for a while. Then add powdered masalas. Add tomatoes and cook till oil separates. Add stir fried tinda, followed by garam masala. Correct seasoning & consistency. Garnish with Coriander leaves.
CHAPATIIngredients Quantity
Wheat flour 200 g
Salt tsp
Water 100 ml
Oil 2 tbsp
METHOD: Mix the flour & salt with water to make a soft dough that is elastic but not sticky. Knead till it is smooth. Add oil. Divide into 7 equal parts. Use a rolling pin to roll out the balls until very thin. Place on a hot tawa. Cook until underside has brown spots, about 30 seconds. Then flip & cook on other side. Put it on direct flame, till perfectly done.
KHEERIngredients Quantity
Milk1 ltr
Rice50 gm
(Washed & soaked)
Sugar 50 gm
Dry fruits25 gm
Cardamom Powder1 tsp
METHOD: Take the milk in a vessel & let it boil.. Add rice in to the milk & let it cook. Add sugar & followed by cardamom powder. Cook till milk thickens and garnish with dry fruits.
MENU 2Kadhai ChickenKadhai PaneerTikona ParanthaGajar Ka Halwa
KADHAI CHICKENIngredients Quantity
Chicken 800 g
Cumin seeds 20 g
Coriander seeds 30 g
Dry Red Chilies 10 g
Black Pepper 5 g
G.G Paste 30 g
Degi mirch 1 tbsp
Chopped Tomatoes 1 kg
Salt 1 tbsp
Turmeric a pinch
Kasuri Methi 1 tbsp
( Roasted & powdered)
Quarters of onion, 75 g
Capsicum & tomato
METHOD: Prepare Kadhai Masala by roasting & pounding cumin seeds, coriander seeds, dry red chillies and black peppercorns. Heat oil in a pan, add whole spices ( Cumin, coriander & red chillies) Add G & G paste, cook for a while & then add degi mirch & a pinch of salt & turmeric powder. Add chopped tomatoes and cook it till oil seperates. Add powdered spices and kadhai masala Add chicken and cook till it is tender. Add quarters of onion, capsicum and tomatoes. Add Kasuri Methi. Cook on medium heat till the chicken is done, adjust seasoning & consistency. Garnish with chopped coriander leaves.
KADHAI PANEER
First we will prepare kadhai gravy and at last we will add batons of cottage cheese .Finish with chopped coriander leaves.
TIKONA PARANTHAIngredients Quantity
Wheat flour 200 g
Salt 1 tsp
Water 50-60 ml
Oil 5 ml
METHOD: Mix the flour & salt. Add water and make semi soft dough. Add oil. Make small balls and roll out into triangles with medium thickness. Shallow fry in a hot plate/tawa.
GAJAR KA HALWAIngredients Quantity
Gajar (Carrots) 1 kg
Full Cream Milk 1.5 litre
GreenCardamom Powder 1 tbsp
Ghee 3 tbsp
Khoya 100 g
Dry fruits 25 g
( Shredded)
Sugar 450 g
METHOD: Roast peeled and grated carrots in a vessel/ Kadhai till the moisture evapotates, the volume also reduces. Add milk & boil till the carrots are cooked & tender. Add sugar & ghee. Cook it continuously on medium flame. Add khoya,dry fruits & cardamom powder. Garnish with almonds & pistachios. Serve hot, cold or at room temperature.
MENU 3Butter ChickenMakhani ChaapPooriShrikhand
BUTTER CHICKENIngredients Quantity
Chicken 800 g
Garlic Paste 2 cloves
Ginger Paste 2 tbsp
Salt 1 tbsp
Degi Mirch 2 tbsp
Red Chilly Powder 1 tbsp
Whole Spices 10 g
Tomatoes 500 g
Green Chilly 5 no.
Garam Masala 2 tbsp
Poopy Seeds Paste 50 ml
Cashew Nut Paste 75 ml
Cream 100 ml
Tomato Puree 270 ml
METHOD:1.Marinate the Chicken Marinade : G&G paste, degi mirch powder, salt, chat masala powder,tandoori masala powder & lemon Juice. Mix together with yoghurt, add to the chicken.
Boil tomatoes with whole spices( cloves, cardamoms, cinnamon, black pepper, bay leaves) After discarding whole spices make puree of it and then strain it.2. Marinated Chicken is put on a grill rack on a baking tray and bake.3. For the Curry / Gravy: Heat butter / oil in a pan, followed by whole spices. Add ginger & garlic paste. Add degi mirch . Add paste of boiled tomatoes and tomato puree, cook till oil separates. Add red chilly powder, garam masala powder and cook it for couple of minutes . Add chicken & cook till correct consistency. Add roasted & powdered kasuri methi, followed by Cashew nut paste, poppy seeds paste and cook it for a while. Finish with cream. Garnish with cream & coriander leaves. MAKHANI CHAAP
Soyabean Chaap prepared in makhani gravy garnished with cream and fenugreek powder.
POORIIngredients Quantity
Whole Wheat Flour 250 g
Salt 1 tsp
Water 50-70ml
Oil 5 ml + to deep fry
METHOD:1. Mix the flour & salt.2. Add water .3. Knead it well till it becomes semi hard dough.4. Add oil.5. Make small balls and roll out into small circles with thin medium thickness.6. Deep fry.
SHRIKHANDIngredients Quantity
Hung Curd500 gm
Powdered Sugar50 gm
Saffron2 strands
Elaichi Powder1 tbsp
Rose water1 tbsp
Chopped Dry Nutsto garnish
METHOD: Soak saffron in warm milk. Mix together hung curd, sugar, saffron, Elaichi powder & rose water in a bowl & whisk it. Serve garnished with chopped dry nuts.
MENU 4Murgh LababdarBaingan BhartaLaccha PranthaMohanthal
Murg LababdarIngredients Quantity
Chicken 800 g
Oil/ Ghee 150 ml
Garlic Paste 2 cloves
Ginger Paste 2 tbsp
Salt 1 tbsp
Degi Mirch 2 tbsp
Red Chilly Powder 1 tbsp
Carom seed 10 g
Onion 300 g
Tomatoes 200 g
Green Chilly 5 no.
Garam Masala 2 tbsp
Green Cardamom pd. 05 g
Mace pd. 03 g
Carom seed pd. 05 g
Cashew Nut Paste 75 ml
Cream 100 ml
Fenugreek pd. A pinch
Coriander pd 20 g
METHOD: Heat oil & add carom seeds . Add chopped onions and Cook it till golden brown. Add ginger garlic paste and cook it for a while. Then add powdered masalas. Add tomatoes and cook till oil separates. Add chicken & cook for 10 min. Add cashew nut paste. Correct seasoning & consistency. Finish it with cream & fenugreek pd.Baingan BhartaIngredients Quantity
Egg Plant (Large) 01 k g
Chopped onion 250 g
Chopped tomatoes 200 g
Peas 100 g
Oil 150 ml
Bay leaves 2 no.
Cumin seed 10 g
G & G paste 60 g
Red chilly powder 10 g
Coriander powder 15 g
Turmeric powder 05 g
Salt 20 g
Green Coriander 1 spring
Garam masala 10 g
METHOD: Apply oil on eggplant skin & spit roast. Remove the skin, mash it & check for worms. Boil Peas. Heat oil & add cumin seeds & bay leaves. Add chopped onions and Cook it till golden brown. Add ginger garlic paste and cook it for a while. Then add powdered masalas. Add tomatoes and cook till oil separates. Add mashed eggplants & cook it for a while. Add peas followed by garam masala. Correct seasoning & consistency. Garnish with Coriander leaves.
LACCHA PARANTHAIngredients Quantity
Wheat flour 250 gm
Salt tsp
Water 100 ml
Oil 1 tbsp
METHOD: Add salt & oil to flour, add water to knead into a medium soft dough. Divide into 8 equal parts. Roll out the small roundels into a circle. Apply flour & oil over the circle. Place all the strips over one centre like a fan. Roll it like a Swiss roll tucking the loose end towards the centre from the bottom. Press it little with the fingers and add 1 tbsp of oil over it. Now roll it out into a circle & shallow fry. When perfectly cooked, tightly press towards the center to show layer clearly. Apply butter & serve hot.
MOHANTHAL40 PCS (75 GMS EACH)INGREDIENTSQUANTITY
BESAN (KARKARA/GRANULAR)1 KG
SUGAR1 KG
GHEE800GM
MILK70ML
PISTA50GM
CARDAMOM POWDER5GM
CHAROLI30GMS
MAGAJTARI30GMS
METHOD1. Add 400ml water to sugar and bring to a boil.add 20 ml milk and boil . Remove the scum formed from top and make double string sugar syrup.keep aside.2. Add 150 gm ghee into the besan and rub together. Add 50 ml milk and rub in.now pass the mixture through a strainer.3. Heat the remaining ghee in a pan and cook besan till raw flavour is gone over medium heat.4. Add elaichi powder, half of chopped pista, charoli and magajtari.5. close the flame and allow to cool a little and add the sugar syrup to besan and mix well.6. Continue mixing till it cools down a little.7. Pour into a pre greased tray to set.8. Sprinkle remaining chopped nuts on top and allow to set.9. Cut into diamond shape and serve.