PULSES PREPRATIONS:-

DAL AMRITSARI

             

SNO	INGREDIENTS	QUANTITY
1	Urad dal	200gm.
2	Chhana dl	50gm
3	Salt	to taste
4	Ginger/garlic paste	40 gm
5	Onion	30 gm
6	Oil	25 gm
7	Tomato	60gm
8	Coriander seeds	5gm
9	Green chilli	5 pices
10	Turmeric powder	5gm
Method:- 1. Pick, wash dal in running water and soar for at list 30 minutes. 2. Chop onion, ginger garlic. Put the dal in handi. Add, turmeric and water and water and       bring to boil. Reduce the gas and cook the dal till it . is tender. 3. Heat oil in kadai add onions and sauté over medium heat and till brown add garlic/         ginger paste and cook till the onion are golden brown it is leaves the oil, then add green     challis. 4. Add tomatoes  and til they mashed and they leave the oil, add the dal and cook 5          minutes and garnish with coriander leaves

   

YELLOW DAL TADKA

SNO	INGREDIENTS	QUANTITY
1	Chana dal	175 gms
2	Anni seed	5gms
3	Salt	To taste
4	Ginger, Garlic paste	40gms
5	Chop onion	30 gms
6	Chop tomato	60  gms
7	Oil	25 ml
8	Coriander leaves	5gms
9	Green chilli	5 pieces
10	Turmeric powder	5gms
11	Red  chilli	only  for colour.

Method 1.    Put ,wash dal in running water and soak for at list  30 minutes. Chop onion, Tomatoes            and green chilli. Make a paste of Ginger/ Garlic. 2.    Put the dal in handi, add salt, Turmeric , Ani seeds. Add water and bring to boil,          reduce the gas. And cook the dal till it is tender. 3.    Heat oil in karai add onion and saute over medium heat and till light Brown. 4.    Add garlic/Ginger paste and cook till the onion are golden Brown and it leave the oil.          Then add green chillies. 5.    Add tomatoes and the dal and cook the 5 minutes and Garnish to coriander leaves.

       

 RAJMAH MASALA (PUNJABI CUISINE)

SNO	INGREDIENTS	QUANTITY
1	Rajmah	200gms
2	Red chilli powder	½ tsp
3	Oil	75 ml
4	Onion	75 gms
5	Cinnamon	1 stick
6	Black cardamom	2 no
7	Green cardamom	2 no
8	Ginger paste	10gm
9	Garlic paste	10gms
10	Salt	5gm / to taste
11	Coriander powder	5gm
12	Garam masala	1gm
13	Bay leaf	1 no
14	Tomato paste	60 gms

METHOD (1)        Wash & soak rajmah over night. (2)        Boil with salt, bay leaf, red chilli powder, till tender. (3)        Gently mash a few of the beans with a wooden spoon set aside. (4)        Make a paste of onions & tomatoes ,separately. (5)        Heat oil add cardamoms, cloves, cinnamon, onions & stir till onion are golden in colour & fat separate. (6)        Add ginger – garlic paste & stir for 2 mins. Add coriander powder. (7)        Add tomatoes, little salt & cook  till fat separates. (8)        Add in the Rajmah,bring to boil & reduce for about 15-20 mins. (9)        9Adjust seasoning &consistency sprinkle garam masala powder & garnish with chopped coriander.

    

PANCH RATNI DAL

SNO	Ingredients	QUANTITY
1	Chana dal	50gm
2	Urad daL	50gm
3	Truer dal	50gm
4	Salt	To taste
5	Oil	40 ml
6	Masoor dal (sabot)	50 gm
7	Moong dal (sabot)	50 gm
8	Turmeric	5gm
9	Red chilli pwd	5 gm
10	Cumin	5  gm

METHOD

(1)    Pick & wash lentil in running water & soak overnight drain & put in a vessel , add water & salt.

(2)    Boil, cover & simmer till all the dals are cooked.

(3)     Mash all the dals slightly with a wooden spoon.

(4)    Add  ginger – garlic paste , tomato puree & butter.

(5)    Stir & cook for 10 mins, adjust seasoning & finish garnish with cream.

       Serve hot

 

VEGETABLES

OBJECTIVES:               After completing this unit, you should be able to: Understand and identify various vegetables Understand the effect of heat on vegetables

 

LEAVES: Cabbages, racchico; Brussel sprouts; collard, mustard, turnip, beet, and dandelion greens; lettuces, endive, kale, Boston bib, Swiss chard, spinach, Belgian endive.
	SEEDS: Beans of all kinds including navy, great northern, lima, pinto, kidney, cranberry, garbanzo; peas, lentils, and corn.
TUBES: Potatoes, Jerusalem artichokes
	ROOTS: Carrots, parsnips, beets, radishes, rutabaga, salsify, turnips.
BULBS: Garlic, onions, leeks, shallots, scallions
	FRUITS: Cucumbers, eggplants, melons, sweet and hot peppers, chilies, squashes, pumpkins, okra.
STEMS & SHOOTS: Asparagus, celery, kohlrabi
	FLOWERS: Artichokes, broccoli, cauliflower

Effect of heat on vegetables

 

Pigments:

Pigment Any coloring matter in plant or animal cells that reflects light of certain wavelengths while also bringing light of other wavelengths without producing appreciable luminessence used to impart color to other material.

Chlorophyll is a green pigment with a ring structure similar to HEME molecule in animal blood. It is the most common and familiar pigment family. Chlorophyll a is bright blue-green and is twice as common as chlorophyll b, which is olive. Chlorophyll traps solar energy and makes it available to form sugar out of water and carbon dioxide in photosynthesis. Clorophyll is concentrated in discrete cell bodies and is never found in cytoplasm.

• CHLOROPHYLL in plain water: Tap water affects chlorophyll by intensifying the green color since tap water is usually slightly alkaline.
• CHLOROPHYLL in acid: An acid (e.g. lemon juice or vinegar) turns the green color to olive green. Acid added after cooking in a sauce or as a garnish also changes the color of chlorophyll. Therefore, cook vegetables with no acid and add garnishes, such as lemon slices and sauces, immediately before serving.
• CHLOROPHYLL in alkaline: Alkaline, such as baking soda, intensifies the green of chlorophyll, destroys any vitamin C, and makes the vegetable quite mushy due to cellulose breakdown. Adding alkaline to any vegetable is NOT a recommended cooking practice.

Cartenoids are named for carrots, which they are found in. They are the pigments responsible for yellow and orange color. They are always found in mixtures, never alone. Cartenoids play an indirect role in photosynthesis by trapping certain wavelengths of light and funneling them.

• CAROTENOID in plain water: Plain tap water retains the carotenoid pigments, since the pigment is fat-soluble, not water-soluble. Cooking vegetables containing carotenoid pigment in plain water is an acceptable way to cook vegetables. However, overcooking will diminish the amount of orange color. Therefore, keep the cooking time as short as possible.
• CAROTENOID in acid: Acids, like lemon juice or vinegar, decreases the pigment color and prevents tenderness. For example, a red-orange color becomes a pale yellow-orange in an acid medium. Cook the vegetables in plain water and then add any desired acid at the end of the cooking process to retain the deeper, more desirable pigment color.
• CAROTENOID in alkaline: Alkaline, for example baking soda, intensifies the carotenoid pigments making the color brighter and darker. However, the vegetable becomes quite mushy. Since this mushiness does not increase digestibility, avoid cooking any vegetables in baking soda

Anthocyanins are the third major class of plant pigments and are a subgroup of phenolic compounds. Their only functionis to give color to plants. They are water soluable and stored in cell vacuoles.

• ANTHOCYANIN in plain water: Plain water turns an Anthocyanin plant from its normal hue to a dull and unappetizing blue. Cooking in plain water is not recommended for anthocyanin-containing plants.
• ANTHOCYANIN in acid: Acids, such as lemon juice, vinegar, slices of tart apple, wine, etc., intensifies the red color. Without acid in the cooking water, vegetables and fruits will turn blue. With the addition of acid during or after the cooking period, the color will turn from blue to red. Often the acid is not added until the end of the cooking period since acid will firm the vegetable. If the cook forgot to add some acid to the vegetable or fruit, it can be added after cooking.
• ANTHOCYANIN in alkaline: Cooking in alkaline water, usually in the form of baking soda added to tap water, turns an anthocyanin-colored plant to an unappetizing green or blue-green. As with cooking plants containing other pigments, the addition of alkali is never recommended.

VEGETABLE FLAVOR CHANGES WITH COOKING

• Cooking should enhance the flavor of vegetables.
• This is usually accomplished by avoiding cooking too long, since overcooking tends to dilute the desirable vegetable flavors.
• Many vegetables, such as broccoli, brussel sprouts, cauliflower, kale, kohlrabi, mustard, rutabaga, turnips, and radishes should be cooked until they are just tender.

• Other vegetables, such as peas, carrots, and sweet corn are high in SUGAR when cooked at the peak of ripeness.
• Overcooking may result in a loss of that sweetness with these vegetables.
• Therefore, keep the cooking time to a minimum.

• Cabbage, which contains the flavor constituent, SINIGRIN should be cooked in water in an uncovered pot for the first part of the cooking period to release the volatile and smelly compounds.
• Overcooking intensifies the amount of hydrogen sulfide produced and the therefore, cabbage increases in flavor, which is not desirable.

• SULFUR compounds such as those found in the lily family have the derivatives of the sulfur-containing amino acid cysteine, which decreases in intensity with cooking.
• Therefore, vegetables such as onions and garlic will become milder with cooking, especially when cooked in a large amount of water.
• Sweetness will increase with cooking.

ALOO GOBHI MASALA

Dish Name		ALOO GOBHI
Qty	Unit	Description
2	KG	Cauliflower florets
1	KG	Potatoes quarter
0.2	LT	Oil
0.01	KG	Cumin
0.1	KG	Tomato
0.03	KG	Ginger paste
0.03	KG	Garlic paste
0.01	KG	Red chilli powder
0.005	KG	Turmeric
0.02	KG	Coriander powder
0.005	KG	Green chillies
0.05	KG	Green coriander
0.01	KG	Salt
Method:-
Cut the cauliflower into medium size florets. Boil the potatoes and add a pinch of salt in the water. Then peel and cut them into dices.
Chop ginger, garlic, tomatoes, green chillies and green coriander.
Heat oil in a kadhai, and add cumin.When it starts crackling, add garlic and stir fry to a light brown colour.
Add cauliflower and sprinkle turmeric, red chilli powder, coriander powder, salt. Mix them well and cook on dum.
Add tomato and again cook for 5 minutes.
Finally add potatoes and mix. Then add ginger, green chillies and adjust the seasoning.
Garnish with green coriander and serve.

KASHMIRI DUM ALOO

Dish Name		KASHMIRI DUM ALOO
Qty	Unit	Description
1	KG	Potatoes
0.2	KG	Curd
0.006	KG	Cumin powder
0.004	KG	Cinnamon powder
0.004	KG	Turmeric powder
0.004	KG	Red chilli powder
0.002	KG	Whole cloves
0.02	LT	Hang water
0.12	KG	Red chilli paste (cooked)
0.06	KG	Brown onion paste
0.04	KG	Brown cashew nut paste
0.015	KG	Salt
0.01	KG	Char magaz (Garnish)
0.0001	KG	Saffron
	LT	Mustard Oil ( to fry )
Method:-
Take medium sized potatoes, peel and boil them.
Prick them with a satay stick and deep fry in mustard oil and sprinkle hing water in between. Then apply red chilli paste and keep aside.
Take mustard oil in a pan. Add red chilli powder, turmeric powder, and cumin powder.
Add brown onion paste and cashew paste.
Put beaten curd and cook for 20 mins
Put turmeric water and add the potatoes.
Cook for 10 mins. Apply dum and keep on a low flame for 60 mins.
Remove the lid and cook the gravy to bring it to a thick consistency. Garnish with char magaz and saffron

Mixed vegetable

SNO	INGREDIENTS	QUANTITY
1	Cauliflower	100 gms.
2	Capsicum	100 gms
3	Carrot	100 gms
4	French beans	100  gms.
5	Chopped  tomatoes	80 gms.
6	Ginger/Garlic paste	20 gms.
7	Bay leaf	2 no
8	Oil	80 ml.
9	Whole red chillies	8 gms.
10	Cardamom	5 gms.
11	Coriander seeds	6 gms.
12	Garam masala	15 gms.
13	Salt	To Taste
Method:-
Heat the oil in a kadhai. Add the chopped onions, Ginger/Garlic paste. Turmeric, whole red chilli sauté for 45-60 seconds and cook for another 5 mins.  Add the bay leaf, cumin, red chilli, coriander, saute over medium heat.Add the vegetables and tender them.    Serve tandoori Rotis and Parnatha.

BHINDI MASALA

Dish Name		BHINDI MASALA
Qty	Unit	Description
2	kg	Okra
100	gms	Diced onion
100	gms	Diced tomatoes
30	Gms	Chopped ginger
10	Gms	Chopped green chilly
50	Gms	Chopped coriander
5	Ml	Lemon juice
100	Ml	Oil
10	Gms	Cumin
10	Gm	Salt
20	Gms	Coriander powder
10	Gms	Deghi mirch powder
10	Gms	Mango powder
100	Ml	Oil
700	Gms	Onion tomato masala
Method of preparation ·         Clean the okra and cut into small pieces. ·         Fry the okra in oil for a minute. ·         In a pan, take some oil, add some cumin and crackle it. ·         Now add ginger and green chilli and cook till golden, add onion tomato masala ·         Cook for 5 minutes. Add coriander, mango powder and deghi mirch powder.Add okra and cook for 10 mins. Add diced onions and diced tomatoes. ·         Finish with chopped coriander, lemon juice and salt.

BAINGAN KA BHARTA

DISH NAME		BAINGAN KA BHARTHA
Qty	Unit	Description
2	KG	Eggplant large (Baingan)
0.002	KG	Cumin seeds
0.2	KG	Onion chopped
0.01	KG	Red chilli powder
0.05	KG	Ginger and garlic paste
0.01	KG	Coriander pwd.
0.3	KG	Tomatoes chopped
0.01	KG	Garam masala powder
0.02	KG	Chopped coriander
0.01	KG	Salt
0.005	KG	Green chillies
0.05	KG	Diced onions
1	LT	Oil
Method:-
Roast the eggplant in the tandoor.
Peel it and discard its stem and the skin.
Now mash the flesh.
In a pan, heat the oil and add cumin, onions and sauté till they turn light brown. Add ginger garlic paste, red chilli powder, coriander powder, and fry the masala.
Add tomatoes and stir fry.
Then add diced onions.
Now add the baingan, and mix well.
Finally add garam masala and garnish with chopped green coriander and green chillies.

POULTRY

OBJECTIVES:                                 After completing this unit, you should be able to: ·         Understand the cuts of chicken ·         Preparation of various poultry preperations

 

Poultry is a very misleading word, as many people associate only chicken with poultry.no doubt, chicken I more universal, but many varieties of birds are eaten all over the world including India of course, chicken is the most popular dish for where would we be without that delicious aroma of smoky chicken in the tandoor.

Other types of poultry more popular in India include partridge and quail. Turkey, duck, geese, guinea fowl and pigeons are more popular in western countries. Chicken is white meat, and care should be taken while cooking as it is delicate to handle. There are for basic cuts used in tandoori kitchen:

Whole chicken                 the ideal is a small broiler chicken between 800-900 g

Large pieces                     usually eight in number, four each of the breast and

                                          Legs.

Tikka                                 small, boneless, two inch pieces from the breast and

                                          Legs

Mince                                this is chicken meat run once through the mincer.

  

CHICKEN RECIPES:-

               MURG KANDHARI

Qty	Unit	Description
700	gms	Chicken, cut into bone less pieces
15	gms	Ginger garlic paste
8	gms	Salt
4	gms	Redchill powder
40	gms	Oil
60	gms	Cashewnut paste
50	gms	Yoghurt
200	gms	Water
20	gms	Brown onion paste
40	gms	Tomato puree
100	gms	Pomegranate
50	gms	Cream
3	gms	Garam masala
Method:-
1.      Wash m cleam and dry the chicken pieces. Marinate the chicken pieces with ginger garlic paste(2tsp),half of salt and red chilli powder and keep aside for 10-15 minutes 2.      Heat oil(30ml)in a pan.saute the chicken pieces for a few minutes without letting the colour change.keep aside 3.      Add  the remaining oil to the pan, sauté the remaining ginger garlic paste for 2-3 minutes.add cashew nut paste mixed with yoghurt and water. season with remaining salt and red chilli powder,simmer for 8-10 minutes. 4.      Add the brown onion paste, tomato puree and chicken pieces and cook on low heat till the chicken is tender and the curry has thickened. 5.      Extract juice from pomegranate seeds and strain through a muslin cloth into the simmering curry. 6.      Stir in the cream .remove from heat, transfer to a serving dish, and serve hot , garnished with garam masala.

          

  

MURGH MAKHNI

Qty	Unit	Description
1.8	KG	Tandoori chicken tikka
0.1	KG	Butter
0.04	KG	Ginger
0.02	KG	Garlic
0.01	KG	Chilli green
0.01	KG	Chilli powder
0.005	KG	Methi kasoori
0.01	KG	Salt
0.015	LT	Cream
2	LT	Gravy makhni
Method:-
Heat the oil and sauté the garlic till it is broAdd the makhni gravy.
Heat the makhni gravy and add the rest of the ingredients except coriander and ginger. Add a little water.
Cook for 3 minutes.
Add the chopped coriander and ginger juliennes.
Cook for another 2 minutes and finish off with cream.

               KADHAI CHICKEN

Qty	Unit	Description
500	gms	capsicum
100	gms	Brown onion paste
15	gms	Kasoori methi
10	gms	Small cardamom
10	gms	Salt
	To taste	Cream
50	gms	Chopped coriander
25	gms	Ginger julienne
25	gms	Chopped garlic
10	gms	Garam masala
25	Ml	Honey
		Butter
50		Oil
Method:-
1.      Heat oil and sauté the garlic.  Add the Capsicums. 2.      Add the rest of the ingredients except coriander and ginger.  Add a little water. 3.      Cook for 3 minutes. 4.      Add the chopped coriander and ginger julienne. 5.      Cook for another 2 minutes and finish off with cream.

            CHICKEN PASANDA

Qty	Unit	Description
600	gms	Chicken,escolopes
1	gms	Egg, whisked
12	gms	Salt
7	gms	Red chilli powder
10	gms	Lemon juice
25	gms	Ginger garlic paste
10	gms	Oil
100	gms	Yoghurt
30	gms	Butter
15	gms	Ginger garlic paste
3	gms	White pepper powder
30	gms	Brown onion paste
70	gms	tomato puree
50	gms	Cream
	FOR GARNISH
A pinch	gms	Garam masala
5	gms	Cream
10	gms	Almonds
1.      For the batter:- mix together, egg, salt(1tsp), red chilli powder(1/2tsp), lemon juice and ginger garlic paste. 2.      Flatten out each escalope with a steak hammer and coat with the prepared batter. Refrigerate for 15 minutes. 3.      Heat oil in a pan and shallow fry the chicken pieces until golden brown on both sides. 4.      Remove from heat, drain excess oil and keep aside. 5.      For the curry: - heat oil and butter in a pan, add ginger garlic paste and sauté for a few seconds. Add yoghurt and sauté stirring constantly. 6.      Stir in the remaining salt and red chilli powder along with white pepper powder and cook for a few seconds. 7.      Stir in onion paste, tomato puree, cream and sauté for 8-10 minutes.add chicken pieces to the curry and cool on low heat till the pieces are tender and the curry reduces to half. 8.      Remove the chicken pieces from the curry and place neatly in a serving platter, pout the curry on top 9.      Sprinkle garam masala and drizzle cream .serve hot, garnished with slivered almonds and accompanied by any Indian bread,

Meats

OBJECTIVES:                                 After completing this unit, you should be able to: ·         Understand various categories of meat ·         Nderstand various cuts of meat and ·         Various meat preperations.

 

Let us first understand the nomenclature of these meat products. To a layman, words such as, mutton, lamb, heifer, veal, etc. would seem like something to do with meats, but they would not know what exactly each one specific animal. The term beef for instance, refers to the meat from cattle which are over nine months old; all the other cattle which range between three to nine months are classified as calf and the meat from cattle between one month and three months would be known as veal. Meat is broadly classified into the following three types.

Bovine’s   ox, cow, buffalo, bison, etc

Bovine’s   sheep, lamb, goat, deer, etc

Swine’s pigs, wild boar, etc

All animals in these categories differ from each other in size and shape and hence, even taste different from each other. For example, the taste of buffalo from that of cow would be very different and so on. Meats could be broadly classified into various categories as shown in table….

Lamb	Beef	Pork	Poultry	game
Meat from sheep under 12 month of age	Meat from cow, meat from young calf is called veal.	Meat of pig.	Meat from chicken and some other farm raised birds such as ducks, turkey, etc.	Furred wild animals such as deer, rabbits, mountain goats, antelopes, etc, Birds such as quails, wild ducks, pheasants, wild turkey, partridges, etc,

                            CATEGORIES OF MEAT

Ram/hogget/ewe	wither	Kid lamb	Spring/yearling	mutton
Male lamb under 1 year is called ram or hogget. Female lamb under 1year is called ewe.	Castrated male lamb is called wether. In india we also call it khassi	Male or female of the sheep that is 30-60 days old. In france it is referred to as gantlet	In the UK and the USA, a lamb between 2-6 months is called spring or yearling.	Lamb above 12 months of age.

LAMB

As lamb comes from a fairly young animal, it is natural that 1st would not be marbled with fat and hence, it becomes very tricky for chefs to cook the lamb to utmost tenderness and juiciness. The classification of lamb. The piece of meat which is very tender and lean, such as pan-frying, grilling, or ev3en shallow frying, will be the apt method, but tougher cuts of meat such as the shoulder that under goes a lot of exercise, needs cooking for a longer period of time. We  cannot cook meat at higher temperature for longer duration as it would draw out all the moisture and burn the meat, so longer duration of cooking would entail lower temperatures and cooking methods that use liquid medium to cook, such as boiling ,stewing, etc. roasting is another method commonly a following, but then again, not for all the cuts.

MUTTON/LAMB SPECIFICATIONS-INDIAN

It is important here to also discuss the specifications of various cuts of lamb received in the hotels. There specifications could depend upon the usage of these cuts on Indian cuisine and depends upon the organization.

CUT	DESCRIPTION	USAGE
LAMB CURRY CUT CHAMP RAAN KALEJI GURDA MAGAZ BOTI PUTH NALLI BURRAH KARELI	These are 60-70 pieces of lamb. Curry cut is the combination of bonelss and on the bone mat from the leg and shoulder of the lamb This comes from the rack of the lamb  and each rib is culled out to form a champ These are the hind legs of the lamb separated from the thigh bone. This is the liver of the lamb and it should be dark red in colour when received This is the kidney of the lamb and it should always received it in brown colour It is the brain of lamb and is receive whole, it should have pleasant smell and should be free of slime and blood Boti are the boneless pieces of lamb  obtained from the topside of the leg This is the sirloin chop of lamb These are lamb shanks This is the slice of the leg on the bone This is the muscle from the calf of the lamb leg	This cut is used  for lamb curries and stews Champ can be used for kebabs and biryanis. Lamb leg can be used for processing into boti and curry cut. The escalope from the leg of the lamb, also called pasanda, is used for making kebabs Liver is often paired with kidneys to make a favorite street food called guard klieg Guard is often paired with liver to make guard kalegi Magaz is often used to make curries It is used as a cut in curry cut and also used for making curries and kebabs It is used as a cut for biryani and this is very flavoufull It is used for making curries It is used as a curry cut, it can be used in making the popular bur rah kebab It can be cut up and used as a boti in curry or biryani

LAAL MAANS

Dish Name		LAAL MAANS
Qty	Unit	Description
2	KG	Lamb barrah  and boti (50% of each)
0.3	KG	Yoghurt
0.15	KG	Mathania chillies
0.01	KG	Red chilli whole
0.06	KG	Coriander powder
0.02	KG	Salt
0.1	KG	Ginger garlic paste
0.04	KG	Garlic chopped
0.2	KG	Ghee
0.005	KG	Cinnamon
0.004	KG	Clove
0.003	KG	Bay leaf
0.005	KG	Cardamom black
0.4	KG	Onions
0.3	KG	Tomato puree canned (not tomato paste mixed with water)
0.001	KG	Clove powder
Method:-
Mix the lamb with half the yoghurt, half the ginger garlic paste and half the red chilli paste, salt and cumin powder.
Chop the onions.
Heat ghee, add whole garam masala except for the cloves and the whole red chillies. Stir for a few seconds.
Add the chopped onions and fry them to a golden brown colour.
Crush the onions, adding a little bit of hot water.
Add marinated lamb, mix well and stir fry it for 8-10 minutes on a medium to high flame.
Add the remaining half of the chilli paste, ginger garlic paste, coriander powder and yoghurt. Cook for 8-10 minutes.
Add hot water and bring it to a boil. Simmer till the lamb is 3/4th done.
Remove the pieces from the gravy and add them back once the gravy is done.Then add the tomato puree.
Heat some coal and add mathania chillies, cloves and ghee. Smoke the dish and serve.

SAFED MAANS

Dish Name		SAFED MAANS
Qty	Unit	Description
1	KG	Cut lamb from leg (1/2 inch cubes)
0.2	KG	Onions sliced
0.015	KG	Whole garam masala
0.1	KG	Cashew nut paste
0.15	KG	Char magaz paste
0.005	KG	White pepper
0.1	KG	Curd
0.01	KG	Salt
0.1	KG	Cream
0.001	KG	Red chillies
0.001	KG	Cloves
0.2	LT	Oil
Method:-
Heat oil and add garam masala. Allow it to crackle. Then add sliced onions and sauté quickly.
Add lamb and fry for five minutes.
Add cashew and char magaz, curd and white pepper paste, stir for five minutes and add water (enough to cover the lamb).
Cover and allow the lamb to cook, till it is soft.
When lamb has been cooked, temper the curry with whole red chillies and cloves.
Adjust the seasoning and finish with cream and fresh green coriander (optional).

RARHA MEAT

Dish Name		RARHA MEAT
Qty	Unit	Description
0.5	KG	Lamb boti
1	KG	Lamb chops
0.5	KG	Lamb naali
0.2	LT	Oil
0.003	KG	Cardomom green
0.003	KG	Cardamom black
0.002	KG	Cloves
0.002	KG	Cinnamon
0.002	KG	Bay leaf
0.4	KG	Onion
0.06	KG	Ginger paste
0.04	KG	Garlic paste
0.015	KG	Chilli powder-Kashmiri+A47
0.03	KG	Coriander seeds
0.02	KG	Cumin seeds
0.25	KG	Tomato
0.01	KG	Salt
0.02	KG	Ginger
0.01	KG	Green chilli
0.03	KG	Coriander green
Method:-
Whisk the curd well.
Clean and wash the lamb, apply half of the ginger and garlic pastes, curd and leave for 2 hours.
Finely chop the onions, tomatoes, ginger, green chillies and coriander.
Roast and powder cumin and coriander seeds.
Heat oil and add whole garam masala. Stir it for a few seconds.
Add chopped onions and fry to a golden brown colour.
Add ginger and garlic pastes and stir for two minutes.
Add Kashmiri chilli powder and stir for another few seconds.
Add lamb with the marinade and mix it well. Bring it to a boil and then simmer until the moisture has dried. Repeat the process two more times.
Add chopped tomatoes, mix them well and simmer until cooked.
Add roasted cumin and coriander powder.
Finally add ginger and green chillies.
Garnish with green coriander and serve hot.

ROGANJOSH

Dish Name		ROGANJOSH
Qty	Unit	Description
0.4	KG	Goshtaba (meat)
0.12	KG	Ghee
0.001	KG	Cloves
0.015	KG	Garlic
0.05	KG	Chilli
0.2	KG	Tomato
0.003	KG	Green cardamom powder
0.003	KG	Black cardamom powder
0.002	KG	White pepper powder
0.06	KG	Onion
0.02	KG	Cashewnut
0.0002	KG	Saffron
0.003	KG	Turmeric powder
0.06	LT	Cocks comb flower extract
Method:-
Boil the meat in water, and remove the scum with a ladle. Add salt and garlic to the meat.
Boil the meat until it is half done. Strain the meat and keep the strained water (stock).
Then take out the meat and wash it in a pan of cold water and keep aside.
Now heat the stock and bring it to a boil.
Then add the meat to the boiling stock. Add whole spices, turmeric powder, ghee and onion paste.
Boil for another 10 minutes, then add red chilli paste.
Reduce the flame and cook till the meat is tender.
Add the cocks comb flower extract and saffron. Mix well and boil for some time.

METHI MAAZ

Dish Name		METHI MAAZ
Qty	Unit	Description
0.5	KG	Tripe of lamb
0.5	KG	Chutas
1	KG	Lamb botis
0.04	KG	Fresh spinach puree
0.04	KG	Fenugreek leaves
0.18	KG	Onion
0.05	KG	Garlic
0.05	KG	Ginger
0.02	KG	Cumin powder
0.02	KG	Coriander powder
0.005	KG	Turmeric
0.01	KG	Salt
0.1	LT	Mustard oil
Method:-
Heat mustard oil in a kadhai and smoke it.
Add chopped onions and sauté.
Once the onions have turned brown in colour, add ginger and garlic paste and dry spices, and allow it to cook.
Once cooked, add spinach  puree, fenugreek and cook till it leaves oil.
Add lamb tripe, chustas and boti to this gravy and cover and cook.
Adjust the seasoning and serve.

Fish cookery

OBJECTIVES:               After completing this unit, you should be able to: Understand the classifaction of fish The quality points of choosing a fish, Knowledge of basic cuts of fish

 

Fish provides many attractive and satisfying dishes. Fish is a high protein food, supplying on an average a little more than 5 gms of protein per edible ounce Fish could b got from lakes, river of seas. Fresh water fish are considered to be superior in flavor to salt water fish. A fish that has a fat is superior in flavor to lean fish

Classification of fish

(1) white fish(round)        cod, haddock, hake, whitting, Mumbai duck,      

                                         chamli

          Lean fish (flat)               pomfret, brill, lemon sole, plaice, turbot, sangara

(2) shell fishis subdivided into

        .  Molluscs- clams, mussels, scallops, oysters

        . Crustaceans- cray fish, lobster, prawns, shrimps, crabs, and turtles

HOW TO CHOOSE A FISH

1 Skin should be shiny and of good colour

2 In white fish the flesh should be really white, not faintly yellow

3 Eyes should be bright and not sunken

4 Gills shoul be red

5 For freshness the fish should have a pleasant, slightly salty smell

6 If the imprint of the finger remain, after it has been pressed, then it is not fresh

7 the tail should be stiff

Some common Indian fishes

(1) Sunera

(2) Karanj

(3) Nail

(4) Chamli

(5) Hilsa

(6) Indian mackerel

(7) Tunnies

(8) Kenkrasurmai

(9) Rohu

      (10)cod

Basic cuts of fish

(1)Fillets-deboned, long flat pieces of fish, without the skin. Flat fish 4 fillets.

(2)Supreme-large filet of fish cut on a slant of a large round or flat fish

(3)Goujons and goujonettes-strips approx 8cm long by 1 cm. wide cut from fillets of fish .goujonettes are cut smaller and are mainely used as a garnish

(4)Troncon-Thick cut on the bone from a flat fish around 4-5 cm thick

(5)Darne-thick cut on the round fish round 2-3 cm thick

(6)Paupiette-the fillet of fish is laid flat on the table, stuffing is spread on it, then it is rolled up and tied with a string to keep the shape

FILLETING A FISH

FLAT FISH-this includes the following steps

1  lay the fish flat on the appropriate chopping board.

2  cut down the natural centre line of the fis to be bone. Make your initial incision  

    as close to the head as possible to minimize loss of flesh, finish at the tail

3  work from the centre, cutting to the left keeping the knife pressed against the

    bone to detach the fillet from the bone, lifting the fillet away from the bone as

     you cut. Repeat the process for the second fillet

4  when the fillet have been completely removed, turn the fish over and repeat on

    the underside to yield the four fillets.

ROUND FISH-

1 lay the round fish on the appropriate chooping board

2 working from the head to tail, cut down the backbone following the vertebrae and over the rib cage, lift the fillet as you cut so that you have more control over the action of the knif, detach the fillet at the tail and the head.

3 turn the fish over and repeat to yield two fillets. The head may be removed before filleting to make it easier to detach the fillets.

FISH DISHES

GOAN FISH CURRY

SNO	INGREDIENTS	QUANTITY
1	Fish	750g
2	groundnut oil	120 ml
3	slice onions	60 g
4	chop tomato	60 g
5	coconut milk	100 ml
6	green chillies.	4 NO
7	Salt	Salt
8	The Paste:-	The Paste:-
9	whole red chilli	15gms
10	coriander seeds	15gm
11	cumin seeds	5 gm
12	Turmeric	5 gm
13	Garlic	5 gm
14	Ginger	20 gm
15	Tamarind	40gm
PREPARATION (1)    Clean & cut fish into darnes. (2)    Wash & dressed green chilies. (3)    For paste: - chop garlic & ginger, deseed tamarind & make fine paste.                   COOKING 1. Heat oil in handi, add onions & sauté till golden brown. Add tomatoes & the paste bhunno for 2 minutes. Add second extract of coconut milk & water (400ml)& bring  to boil 2. Then add fish & green chillies. Simmer for 5 minutes. Adjust the seasoning now  add the first extract I coconut milk & bring to boil.       3. Remove to a bowl & served with boiled rice.

PATRANI MACHCHI

SNO	INGREDIENTS	QUANTITY
1	fish	800g
2	malt vinegar	90 ml
3	Salt	To taste
4	Banana leaves to wrap.
5	groundnut oil	30ml
6	Lemon	3 no
7	Coconut chutney
8	grate coconut	100 g
9	chop coriander	50g
10	dressed chilli
11	chop garlic	20g
12	red chilli pwd	5g
13	coriander seeds	15g
14	cumin seeds	15g
15	lime juice	60ml
16	salt	To taste
PREPARATION (1)      Cut fish into fillet make horizontal slit to create pockets sprinkle vinegar & salt & keep for 30 minutes. (2)      For chutney: - mix all ingredients & make a fine paste. (3)      Stuff the pocket in the fish with chutney & spread the rest on both side. Apply oil on leaves & wrap. (4)      Wash lemon cut into wedges.                                                    COOKING (1)        Steam the fish in a steamer for 30 minutes. (2)        Unwrap the fish on a platter & serve with lemon wedge.

   

AMRITSARI MACHCHI  

SNO	INGREDIENTS	QUANTITY
1	fish	1.2kg
2	malt vinegar	130
3	salt	salt
4	g-g paste	100g
5	Ajwain	10g
6	red chilli pwd	5g
7	turmeric	5g
8	white pepper pwd	5g
9	gram flour	150g
10	orange colour	few drops
11	Ghee	for fring
12	Lemon	2 no
13	chat masala	Sprinkle

PREPARATION 1.           clean fish into ½ inch thick darne. 2.           For marinating dissolve salt in vinegar & leave the fish at least 25 minute in it place napkins & press gently to remove exess moisture. 3.           For its marination mix ginger & garlic paste, ajwain, red chilli, turmeric pepper & salt with gram flour ,add water (100ml) & orange colour ,apply paste on both side of the darne & arrange them on a tray  at least on inch keep aside for 20 minutes. 4.           Cut lemon into wedges.                                          COOKING Heat ghee in kadhai & deep fry the fish until crisp. Arrange the fish on plate sprinkle chat masala & served with lemon wedge.

INDIAN BERADS

Dish Name		NAAN
Recipe Category		TANDOOR RECIPES
Qty	Unit	Description
1.5	KG	Refined Flour
0.7	LT	Milk
0.3	KG	Eggs
0.07	KG	Sugar
0.025	KG	Salt
0.1	LT	Refined Oil
0.01	KG	Baking Powder
Method:-
Sieve the flour, salt and baking powder together.
Make a mixture of milk, eggs, sugar and ½ the oil, whisk well.
Gradually pour in the mixture into the flour and fold.
Rest it for 20 minutes, knead the dough with out leaving any dry flour, sprinkling oil and water if required.
Transfer it into another container.
Make balls of 140 gms, rest it.
Flatten it with your palm and pull one end to elongate.
Bake in the tandoor at 250-degree celsius for about 6 minutes.

TANDOORI ROTI

Dish Name		TANDOORI ROTI
Recipe Category		TANDOOR RECIPES
Qty	Unit	Description
1	KG	Whole wheat flour (atta)
0.03	KG	Salt
0.05	LT	Oil
Method:-
Sieve the flour and salt together.
Gradually pour water in the flour and knead it to a smooth dough.
Rest it for 20 minutes and then knead the dough without leaving any dry flour, sprinkling oil and water if required.
Transfer the dough into another container.
Make balls of 60 gms each and leave them to rest.
Flatten the balls with your palm, and bake in tandoor.

POORI

SNO	INGREDIENTS	QUANTITY
1	Whole wheat flour	250 gms
2	Salt	To taste
3	Oil	To fry
PREPARATION 1. Mix salt & flour  together make a bay,  add water & make a semi –hard dough,  cover  with moist cloth & keep aside for 20 minutes divided into 10 equal balls. Apply oil & flatten  with rolling pin into round discs. COOKING   Heat  oil in kadhai & deep fry untill golden brown. Serve immediately.

  

      ROMALI ROTI

SNO	INGREDIENTS	QUANTITY
1	Whole wheat flour	300 gms
2	Refined flour	100 gms
3	salt	To taste
PREPRATION: (1)    Sieve atta,flour & salt together. (2)    Make a boy add water (225ml) in it (3)    Make a salt dough cover with moist  cloth & keep aside for 10 minutes. Divided into 5 equal balls & cover for 2-5 minutes.                 COOKING Dust the balls with atta,press & flatten with rolling pin into ground discus.  8” stretch each disc by rotating & flipping from hand to other.place on the convex tawa & bake both side. Serve hot with Indian Non-veg dish.

  INDIAN SWEETS

PAYASAM

Dish Name		PAYASAM
Recipe Category		TAMIL NADU
Qty	Unit	Description
0.075	KG	Long grain rice
0.0001	KG	Saffron
0.02	LT	Warm milk
0.75	LT	Milk
0.2	LT	Water
0.07	KG	Sugar
0.001	KG	Ground cardamom
Method:-
Wash the rice and dry it. Pound it coarsely to break the grains.
Soak the saffron strand in warm milk.
In a large pan, boil the milk for about 40 minutes or until it thickens and reduces to half. Add rice and water if necessary; boil till the rice is cooked.
Add the sugar, cardamom and saffron milk. Let the sugar dissolve and simmer for 10 minutes.
Garnish with sliced almonds.
Variations can be: Semiya Payasam (vermicelli), Carrot-Mundriparupu Payasam (carrot and cashew nut), Badam Payasam, and Ada payasam (rice flour pasta and jaggery).
Payasam is generally served on the warmer side.

SHIRIKHAND

Dish Name		SHIRIKHAND
Qty	Unit	Description
2	LT	Milk
0.02	KG	Curd
0.001	KG	Saffron
0.02	KG	Cardamom powder
0.005	KG	Nutmeg powder
0.2	KG	Powdered sugar
Method:-
Heat the milk and set curd.
Hang the curd in a muslin cloth and remove all the whey from it.
Take as much sugar as the solid i.e. “chakka” that one gets after the whey has been removed.
Then add saffron, cardamom and nutmeg to it.
Mix the shrikhand well till the sugar dissolves or pass it through a sieve.
Garnish it with roasted charoli nuts.
Shrikhand is ready to be served and eaten with hot, fresh poories.

JALEBI

Dish Name		JALEBI
Qty	Unit	Description
0.5	KG	Flour
0.05	KG	Gram flour
0.1	KG	Curd
0.03	LT	Oil
0.25	KG	Sugar
0.1	LT	Water
0.01	LT	Lime juice
0.375	KG	Ghee
0.001	KG	Saffron
Method:-
1.Sift flour and gram flour/ corn flour together.
Beat the curd and add it to the flour mixture. Mix thoroughly.
Pour hot oil into the mixture and blend well. Add enough warm water to make a smooth batter of pouring consistency.
2.Set the mixture aside for 24-hours to ferment. Add colour to the fermented batter.
3.Mix sugar with water and make syrup of 1 thread consistency. Then add lime juice and strain the syrup. Keep it warm.
4. Make a hole in center of a thick piece of cloth from which the batter can pass through.
5.Heat ghee or oil in a kadhai. Pass the batter directly into the hot ghee in spirals.
6.Fry at low flame till the jalebis are crisp and golden.
Drain the jalebis and immediately immerse them in the warm syrup for about a minute.
7. Then remove them with a skewer resting against the ream for a few seconds. 8. Garnish with saffron. Serve hot.

KHEER

Dish Name		KHEER
Qty	Unit	Description
1.5	LT	Milk
0.1	KG	Rice
0.1	KG	Sugar
0.05	KG	Almonds
0.005	KG	Cardamom powder
0.03	KG	Raisins
Method:-
Soak the rice in water for about an hour.
Drain the water from the rice and boil it with milk. Cooked the mixture till  the milk is reduced to 1lt.
Now add sugar, cardamom powder, chopped almonds and raisins. Bring the rice and milk mixture to a boil and garnish it with vart.

PHIRNEE

Dish Name		PHIRNEE
Qty	Unit	Description
1	LT	Milk
0.07	KG	Rice flour
0.2	KG	Sugar
0.05	KG	Almonds, blanched and slivered
0.01	KG	Kewra essence
0.001	KG	Green cardamom powder
0.001	KG	Silver leaves
0.1	LT	Water
Method:-
Add 100 ml cold water to the rice flour to form a paste.
Heat the milk, add sugar to it, and boil the milk for 5 minutes.
Gradually add the rice paste to the milk, stirring till it thickens to a creamy consistency.
Remove from the flame, add essence, pour into individual dishes, and sprinkle slivered almonds and crushed cardamom. Decorate with silver leaves.
Serve hot or cold.

SHAHI TUKRA

Dish Name		SHAHI TUKRA
Qty	Unit	Description
0.8	KG	Bread loaf
0.2	LT	Milk
0.3	KG	Sugar
0.001	KG	Saffron
0.2	KG	Ghee - for frying
0.01	KG	Elaichi powder
0.001	KG	Silver leaf
0.03	KG	Pista
0.03	LT	Rose water
0.5	KG	Rabdi
Method:-
Slice the bread and cut it into round shape using a mould. Deep fry the pieces of bread and keep them aside.
Reduce the milk to half its total quantity and mix milk, sugar, saffron and elaichi powder together.
Soak the fried bread pieces in milk till they are soft.
Arrange the bread pieces on a serving plate and pour rabdi on top of them. Garnish with silver leaf, rose water, pistachio and saffron.