FORMAT STARTER SOUP SALAD

MAIN COURSE VEGETABLES

1 veg 1 nonveg 1 veg 1 nonveg chaat green salad compound salad pasta exoitc salad mutton chicken chicken briyani paneer compound veg (mixed vegetable) aloo strait veg dal pulao raita curd fried roasted hot cold ice cream

PAPAD DESERT CUT FRUIT

s. no 1 2 3 4 5 6 7 8

menu no 15 bhuna hua tandoori murg ingre dient chicken yogurt lemon juice garlic garlic paste salt ground cumin ground cardamon degi mrich powder

quantity 3 kg 250 ml 1/3 cup 2 tbsp as required 1 tbsp 1 tbsp 1 tsp

method 1 cut the chicken pieces 1/ 16 and clean throughly. 2 add lime juice salt ginger garlic paste to the chicken as a first marination for 4 hr 3 drain all excess water in a bowl mix youghurt chilli paste ginger garlic paste salt lime juice cumin powder cardamon powder 4 degi mix well add chicken pieces in the marination keep aside for 8 hr 5 set tandoor 350' degree 6 for cooking put the chicken pieces in sariea and cook it for 10 min inside the tandoor keep aside for and rest for 5 min apply butteron top and cook again for another 5 -8 min or ltill it gets cook.

veg khass ki sheek s.no 1 2 3 4 5 6 7 8 9 10 11 ingredient

Cottage cheese (paneer), grated Processed cheese, grated Green cardamom powder Garam masala powder Fresh mint leaves, chopped Khoya/mawa, grated Chicken mince (keema) Salt White pepper powder Oil Chaat masala Method : Soak the satay sticks in water for a while.

quantity 1cup 1/2cup 1 1/2 tsp 1tbsp 1 tbsp 1/2 cup 600 g to taste 1 tsp for frying 1 tsp

1 Take paneer, processed cheese, half the green cardamom powder, half the garam 2 masala powder, mint leaves and mix mashing with your hands. Take a portion of this
mixture and place on a satay stick and press it around the stick till it is a thin layer. Press the ends firmly.

3 In another bowl mix khoya, chicken keema and mix. Break an egg and add. Add salt,
remaining green cardamom powder, white pepper powder and remaining garam masala powder and mix well.

4 Take a portion of this mixture and spread it over the paneer mixture. Similarly prepare
the other seekhs. You can keep the seekhs in the refrigerator for some time before frying.

5 Heat sufficient oil in a pan and place the seekhs on it and shallow fry. Turn the sticks
when one side is done so that the other side gets cooked similarly.

6 Serve hot sprinkled with chaat masala.

tadke wala kabuli channa ka shorba s.no 1 2 3 4 5 6 7 9 10 11 12 13 14 15 16 17 18 ingredients onion chop tomato roughly dice curry leaves whole chili garlic chop ginger chop kabuli channa boilled coriander seeds mustard seeds cumin seeds coriander fresh mint fresh chopped curd carrot fine dice balnched beans fine dice blanched green peas blanched oil quantity 200 g 200 g few spring 3-4 no 25 g 25g 250 g 2g 2g 2g 2 tbsp 2 tbsp 100g 50g 50g 50g 50 ml

method 1 heat oil in lagan add curry leaves cumin seeds coriander seeds mustard seeds whole chillies onion when little brown add ginger garlic cook well 2 add jeera powder dhaniya powder garam masala 3 add tomatoes and then add boiled kabuli chana add water/ stock give it a boil and then blend it well strain the soup check seasoning add curd lime juice and blanched vegetables 4 finish the soup with coriander andmint

palak murgh s.no 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 ingredient tomatoes, chopped medium sized onions, chopped ginger, peeled and chopped coriander leaves cumin seeds whole red chillies, split into half green chillies, the stalks removed and slit halfway upwards from the bottom stick of cinnamon pods of cardamom, split cloves turmeric powder cumin powder chicken, skinned ( I used mixed pieces from a whole chicken) plain yogurt salt garam masala powder method Puree together the tomatoes, onion, ginger and garlic, and keep aside. Puree the spinach along with the coriander leaves and keep aside. Heat the oil in a thick bottomed pan and add the cumin seeds, bay leaves, red chillies, cinammon, cardamom and cloves. Stir till the seeds begin to splutter and the spices begin to leave their aroma. Add the tomato mixture along with the green chillies, turmeric and cumin powders. Keep stirring over medium heat till most of the moisture evaporates and the mixture is lumpy. Add the yogurt and stir for a few seconds. Add the chicken pieces and season with salt. Stir well to coat the chicken with the spicy mixture. Reduce the heat to low, cover and cook till the chicken pieces are cooked 3/4ths of the way. Keep stirring in between. Increase the heat to high and reduce the moisture a little. Add the spinach puree. Stir well and bring to a boil. Reduce the heat to low, cover and cook till the chicken pieces are completely done. Keep stirring in between. Add the garam masala powder and stir till the gravy thickens. Do not let it dry out, though. quantity 3 no 2 no 1 inch a bunch 1tsp 2 no 2 no 1 inch 3 pods 5 no 1 tsp 2 tsp 12- 13 piece 6 tbsp to taste 1 tbsp

1 2

4 5 6

7 8 9

sno 1 2 3 4 5 6 7 8 9 10 11 12 13 14

chicken with garlic mayonaise and spinach ingredient chicken boiled shreded mayoniase spinach boiled choped garlic choped coriander mint black salt lime juice capsicum julliens shreded cabbage shreded carrot salt white pepper olive oil

quantity 400gm 100gm 50g 5g 1 tbsp 1 tsp 1 tsp 1tsp 20g 20g 20g

30 ml

method 1 In big mixing bowl put mayonaise add chop garlic mint black salt lime juice 2 add shreded chicken carrot cabbage capsicum coriander olive oil 3 mix the chiken mixture with mayo and served chilled

spicy peanuts and aloo chat sn 1 2 3 4 5 6 7 8 9 10 11 12 13 14 ingredients onion chop tomatoes chop peanuts rosted coriender chop green chili chopped potatoes boiled roasted jeera powder chat masala imly ki chutney mint chutney curd sev salt black salt quantity 100g 150g 100g 10g 5g 120g 1 tsp 1tsp 2tbsp 2 tbsp 2 tbsp 50 g to taste 1 tsp

method 1 combine all ingredient in a mixing bowl 2 add mint emly and curd chutney chat masala black salt mix it well garnish it with chopp coriander and sev

pasta tossed in fresh yougurt dressing s.no ingredients 1 2 red and yellow bell pepper 3 green onions, minced 4 diced onion
pasta For the tangy yogurt dressing

quantity 250 g 1 each 6 no 3/4 cup 1/2 cup 1 tbsp 1/4 cup 3 tbsp 2 tbsp as reqried

5 6 7 8 9 10

plain yogurt (not nonfat), preferably Greek mustard extra-virgin olive oil minced fresh basil freshly squeezed lemon juice Salt and freshly ground black pepper Directions Make the pasta Bring a large pot of salted water to a rolling boil. Add the pasta and cook for about 10 minutes, until al dente. Drain the pasta well, place in a large bowl, and let cool slightly. Add the roasted peppers, celery, green onions, sweet onion, olives, and pickles and stir to mix. Make the dressing Whisk together the yogurt, mayonnaise, and mustard in a medium bowl until well blended. Whisk in the olive oil, basil, parsley, lemon zest, lemon juice, and pickle juice. Season to taste with salt and pepper. Pour the dressing over the pasta mixture and stir to thoroughly incorporate. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. Taste the salad again for seasoning before serving, adding more salt or pepper if needed.

1 2 3

sn 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

bhuna gosht ingredient

oil cinnamon or bay leaves black cardamom cinnamon stick peppercorns cloves onions; chopped fresh ginger; pur,ed garlic; finely chopped green chillies; chopped lamb on or off the bone; salt turmeric powder coriander powder red chilli powder garam masala powder tomatoes; pur,ed full-fat yoghurt chopped coriander leaves; to garnish method heat oil in cooking pot with cinnamon or bay leaves, cardamon and cinnamon stick. add pepercorn and cloves and after a minute put onion and cook untill lightly coloured add ginger, garlic, green chili, lamb and bones and salt and cook over low heat add turmeric coriander red chilli, and garam masala powder and stir well add pured tomatoes add 4 cup of water and simmer for 15 min whisk yogurt and add to the pot cook over gentle heat untill lamb is tender sprinkle with choped coriander leaves

quantity 100ml 3 no 1 no 3 in 10 no 6 no 30 gm 20 gm 20gm 10 gm 2.2 kg as requried 1/2 tsp 1 1/2 tsp 1 tsp 1 tsp 30 gm 60 g 1 tbsp

1 2 3 4 5 6 7 8

paneer kadhai s.no 1 2 3 4 5 6 7 8 9 10 ingredient

250 gms Cottage Cheese (Paneer) 3 Capsicum (Shimla Mirch) 4 Onion (Pyaj) 4 Tomato (Tamatar) 1 " long piece Ginger (Adrak) 1 tsp Red Chili Powder (Lal Mirchi) 2 Bay Leaf (Tej Patta) 4 Cloves (Lavang) 1 piece Cinnamon (Tuj/Dalchini) 4 tblsp Clarified Butter (Ghee)

quantity 250gm 3 no 4 no 4 no 1 piece 1 tsp 2 no 4 no 1 piece 4 tbsp

method

1 2 3 4 5 6 7 8 9 10 11

Cut cottage cheese, capsicum in long pieces. Grind onion, tomato, ginger, salt, red chili powder and orange color. Mince cloves and cinnamom. Heat clarified butter in a pan. Add bay leaf, cloves, cinnamon. Then add onion, tomato, ginger paste. Continue cooking it on medium flame till ghee/oil begins to separate. Add paneer and capsicum pieces. Cook on low flame. When the capsicum are done put off the flame. Take off the fire and serve hot.

s no 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 1 2 3

gavar falii ki sabji ingredients quantity onion chop 150g tomato chop 150g ginger paste 25g garlic paste 25g chop green chilli 10g red chilli paste 20 g chopp coriander 10 g jeera powder 2 tsp dhaniya powder 2 tsp amchoor powder 2 tsp pea nut roasted and crusted 100g salt to taste lime juice 10 ml oil 45ml gavar fallli 1 kg method heat oil in pan add onion when little brown add ginger garlic cook well add jeera powder dhaniya powder amchoor powder and cook for a while add tomatoes when oil comes out add the beans cook it till tender when little dry add peanuts salt finish it with lime juice and salt coriander

sangri ka saag sno 1 2 3 4 5 6 7 8 9 10 11 12 ingredient Sangri Ker Dry red chillies (sookhi lal mirch) Mangoes, raw, dried, cut into strips Mustard seeds (rai) Lotus sterns (kamal kakri), washed thoroughly, cut into thin rounds Turmeric (haldi) powder Salt Red chilli powder Mango powder (amchur) Vegetable / Mustar oil Cumin (jeera) seeds method 1 Soak the sangri overnight in a big bowl containing lots of water, 1 tsp oil, 1 tsp salt and 1 tsp turmeric powder and drain 2 Clean and soak these ingredients separately overnight: ker, dry red chillies, mango strips, and mustard seeds and drain 3 Cover the sangri and ker with enough water and boil till soft. Drain. 4 Grind the mustard seeds to a smooth paste. 5 Mix the boiled sangri-ker mixture with the lotus stems, dry red chillies, mango strips, mustard paste turmeric powder and salt in a big bowl 6 Dilute the red chilli powder and mango powder in 1 cup water. 7 Heat the oil in a wok (kadhai) till it starts smoking. Cool slightly and then add the cumin seeds. quantity 150g 30g 10 to 12 8 to 12 5 tbsp 2 no 2 tsp 5 to 6 tsp 4 tsp 2 tsp 3/4 cup 2 tsp

s.no 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15

kohlrabi dal ingredient Knolkol Cumin powder Coriander powder Red chili powder Salt Masoor dal Freshly grated coconut Sugar/ jaggery Turmeric powder Garam Masala Powder Oil Turmeric powder(optional) Mustard seeds Cumin Seeds Asafoetida(hing) Cooking method : Boil knolkol and dal together in 1 1/2 cup water till just done(it will take about 10-15 minutes). Or you can pressure cook it together. Heat oil in a pan. Add mustard and cumin seed. When they stop spluttering, add Asafoetida (hing)and turmeric powder. Add the cooked knolkol/masoor dal mix. Add chili powder, cumin and coriander powder, curry leaves. Add salt, sugar. Stir and continue cooking. Add a little water to get the desired consistency. It should be dal like consistency. Neither too watery nor too thick. Cook on low flame for 5 minutes. Add , fresh coconut, chopped Coriander leaves(cilantro). Mix well.

quantity 1 cup 1/2 tsp 1/2 tsp 1/4 tsp as taste 1/2 cup 1 tbsp 1/2 tsp 1/4 tsp 1/2 tsp 1 tbsp 1/2 tsp 1/2 tsp 1/2 tsp a pinch

1 2 3 4 5 6

s.no 1 2 3 4 5 6

aloo nirala ingredient

500 g Potatoes 1 tbsp Red Chilies (coarsely grounded) tsp Black Pepper 1 tbsp Mango Powder (dried) Oil Salt

quantity 500g 1 tbsp 1/4 tsp 1 tbsp for frying to taste

method
1 Peel the potatoes and cut in thin round shapes. 2 Fry them in oil until golden. 3 Drain the excess oil. 4 Flatten the potato chips and mix all the other ingredients to it.

sno

anokhi biryani ingredient rice chicken cut into small pieces tomatoes curd potatoes chilly powder sweet corn ginger garlic green peas boiled onion brown all spie turmeric pwder kewars water oil green chilli salt chopped coriander and mint leaves saffron method heat the oil fey the onion till brown add all masala with green chillies than add in 1 cup water and let the chicken get tenderand dry fry capsicum and pototes in little oil. boil rice with salt and mixed whole spice put the rice chicken and vegetables in layers sprinkel green masala and saffron and kewra cover it and put it for dum for 20 min check the doneness if cokked well served it with raita

quantity 3/4 kg 1 kg 3 no 240 ml 2 no 1-1/2 tsp 100 g 4 tsp 100 g 100 g 1sp 1/2 tsp as requried 1/2 cup 3 - 4 no to taste 4 tbsp few string

jeera pulao S.no 1 2 3 4 5 6 7 8 ingredients 1 cup Long Grain (Basmati) Rice 2 cups Water 11/2tsp Cumin seeds(jeera) 1tbsp oil salt to taste 2 Bay leaves 3-4 cloves Few whole Black pepper method 1 Clean and wash rice. Wash and drain rice 2-3 times and soak in water for 15-10 minutes. 2 3 4 5 Heat oil and add cumin seeds (jeera), bay leaf, cardamom, whole black pepper and cloves. When Cumin seeds are done add the rice and salt, mix well. Add water. When it starts boiling low down the flame of the gas and cover it partially. Keep an eye, rice will be done when holes appear on the surface and water is completely 6 absorbed. 7 Serve the jeera pulao hot with any gravies or raita. quantity 1 cup 2 cup 1 1/2 tsp 1 tbsp to taste 2 no 3 to 4 4 no

pudina raita s.no 1 2 3 4 5 6 7 8 ingredients green coriander finely chopped mint finely chop green chilli yoghurt jeera salt black pepper kala namak method take the jeera and roast take it off the pan let it cool down put this roasted jeera in a mortar and pestle and round a bit to turn into a thich and corse powder whipe the youghurt in a blender add all in gredients in youghurt garnish it with chopp coriander. quantity 1/2 bunch 1/2 bunch 1 no 3 cups 1 tsp to taste 1/2 tsp 1/4 tsp

1 2 3 4 5

TYC buffet menu non veg starter tikka kebab chicken veg startermethi ki tikki soup makai ka shorba salad nonveg shakarkhand ki chaat chaat aloo chaat veg salad pasta with onion and cpasicum assorte letuce green calad main course non murg methi veg mutton do payza maincourse veg paneer handi gatte ki sabji mixed veg korma rajma masala potato aluu tamatar dal gujrati tuwar dal briyani zafrani biryani pulao kanguchhi pulao bread nan /roti/ paratha raita khatta meetha raita sweets srikhand malai rabri fruits as avalable icream as avalable

Chicken tikka kebab S.no 1 2 3 4 Ingredients Chicken Kashmiri red chilli powder Lemon juice Salt For marination hung curd Kashmiri red chilli powder Salt Ginger Garlic Lemon juice Garam masala powder Quantity 1kg 1 teaspoon 1 tablespoon to taste 80gm 8-10gm to taste 15gm 15gm 30ml 10gm 25gm for basting 5gm 30gm 1no

5 6 7 8 9 10 11 12 Mustard oil 13 Butter 14 Chaat masala For garnishing 1 Onions, cut into rings 2 Lemon, cut into wedges Method

1 Clean and wash the chicken 2 Pat them dry. Cut into two inch sized square pieces. 3 Apply a mixture of Kashmiri red chili powder, lemon juice and salt and keep it aside for half an hour. 4 Grind ginger and garlic into a paste. 5 Hang the yogurt in a muslin cloth for fifteen to twenty minutes so that the whey drains out. Mix Kashmiri red chilli powder, salt, ginger6 garlic paste,lemon juice, garam masala pwd and mustard oil with curd 7 Apply this mixture to chicken pieces and keep in the refrigerator for 4hrs. 8 Put the chicken pieces onto skewers and cook in a moderately hot 9 tandoor for eight to ten minutes. 10 Baste with butter and cook for another two to three minutes. 11 Sprinkle chaat masala and serve with onion rings and lemon wedges.

Methi ki Tikki S.no 1 2 3 4 5 6 7 8 9 10 11 12 Method 1 Heat the oil in a non-stick pan and add the cumin seeds, when they crackle, add the green chillies, ginger and onions. Saute for 2-3 minutes or till onions are translucent. 2 Add all the remaining ingredients, mix well and saut for 2 minutes. 3 Remove from the flame and allow the mixture to cool. 4 Divide the mixture into equal portions and shape each one into, flat tikki. 5 Roll each tikki in bread crumbs in such a way that the tikkis are coated. 6 Heat the oil in a kadai on a medium flame and deep-fry the tikkis till they turn golden brown in color. Take the out on a tissue paper. 7 serve hot. With mint chunty Ingredients Cumin seeds Green chillies, finely chopped Ginger, finely chopped Onion, finely chopped Potatoes, peeled, boiled methi leaves, finely chopped amchur Turmeric powder Coriander leaves, chopped Bread crumbs for rolling Salt Oil Quantity 15gm 12gm 15gm 100gm 400gm 200gm 15gm 5gm 50gm 100gm to taste

Makkai ka shorba S.no 1 2 3 4 5 6 7 8 9 10 11 12 13 14 Ingredients Fresh American Corn Ginger Garlic Onion 3medium sized Butter Black Cardamoms Cloves Cinnamon(one inch stick) Refined flour Peppercorns Bay leaves Salt White pepper powder Roasted cumin powder Quantity 1.5 kg 35 gms 15 gm 270 gms 50 gms 2 gms 1 gm 1 gm 50 gms 2 gm 2 gm To taste 1 gm 6 gms

Method of preparation:1. 2. 3. 4. 5. 6. 7. Boil the makai in sufficient salted water for 10-12 minutes. Drain, refresh in cold water and puree them in a mixer. Peel, wash and finely chop ginger, garlic and onion. Heat butter in a deep pan. Add black cardamoms, cloves, cinnamon, Add ginger, garlic, and onion and continue to saut for about five minutes. Add peppercorns, bay leaves, salt, white pepper powder, roasted cumin powder and five cups of water. Stir and simmer for ten minutes Strain the stock. Add corn (makai) puree to the strained stock and mix well. Cook for four to five minutes. Serve piping hot.

Shakarkhand ki chaat

S.no Ingredients 1 Sweet potato 2 Fresh coriander leaves 3 Green chillies 4 Ginger 5 Lemon juice 6 Salt 7 Banana 8 Tamarind pulp 9 Chaat masala Method

(ripe)

Quantity 400gm bunch 15gm 20 gm 50ml to taste 4no 50ml 10gm

1. Wash and boil sweet potato in sufficient water till cooked. Cool and peel. 2. Wash, trim and finely chop coriander leaves. Wash, remove stem . and finely chop the green chillies 3. Peel, cut ginger into thin strips, add half teaspoon of lemon juice and a pinch . of salt to it, keep in the refrigerator 4. Cut potatoes and sweet potatoes into one inch sized cubes. Peel and cut bananas into one inch pieces, apply half teaspoon lemon juice and keep aside. 5. In a mixing bowl take potatoes, sweet potatoes and bananas. Add remaining lemon juice, tamarind pulp, green chillies, chaat masala, salt, chopped coriander 6. Serve garnished with ginger julienne.

TAWA ALOO CHAAT

S.no 1 2 3 4 5 6 7 8 9 10 11

Ingredients Potatoes Green peas Oil Fresh coriander leaves (chopped roughly) Fresh mint leaves (chopped roughly) Green chillies (chopped roughly) Lemon juice Salt Cumin seeds Chaat masala Pomegranate pearls

Quantity 500 gm 100 gm 15 ml 100 gm 5 gm 10 gm 15 ml 5 gm 3 gm 1 gm 50 gm

Method of preparation 1. Heat sufficient oil in thick-bottomed pan and shallow-fry the potatoes on medium heat till golden brown and done. Drain onto an absorbent paper and keep aside. 2. In the same oil shallow-fry the green peas till crisp. Drain onto an absorbent paper and keep side. 3. Combine coriander leaves, mint leaves, green chillies, lemon juice and salt and grind to a smooth chutney using very little water. 4. Heat one tablespoon of oil in a pan and add cumin seeds. When they begin to change colour, add potatoes and green chutney and toss to mix well. 5. Add green peas and chaat masala and toss again. 6. Remove from heat, transfer into a serving bowl or dish and serve garnished with pomegranate seeds.

Pasta with onion and capsicum S.no 1 2 3 4 5 6 7 8 9 10 Dressing 1 2 3 4 5 Ingredients farfalle (butterfly shaped pasta) onion, dice capsicum, dice garlic clove, sliced olive oil salt black pepper powder lettuce leaves crumbled feta cheese fresh basil leaves, roughly torn tablespoons olive oil orange juice paprika black peppercorns, freshly crushed salt Quantity 400gm 100gm 100gm 15gm 30ml to taste 4-5gm a few 50gm 3-4no 25ml 50ml a pinch 3-4no to taste

Method 1. onion,capsicum and garlic in a single layer in an ovenproof dish. Drizzle with olive oil and season with salt and pepper powder. Cook in the oven for 10 minutes. 2. Remove from the oven and set aside to cool. 3. Cook the farfalle in plenty of boiling salted water till al dente (cooked but still firm to the bite). Drain and place farfalle in a bowl. 4. Mix together all the ingredients for the dressing in a small bowl. 5. Pour the dresing over the farfalle while it is still hot.Toss well and set aside to cool. 6. Line a serving platter with lettuce leaves. 7. To serve, place the farfalle in the centre of the platter. Arrange the cold roasted vegetables in a pile in the centre. 8. Sprinkle the crumbled Feta cheese and basil leaves over the salad. 9. Serve immediately.

Methi murg S.no 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 Method Clean, skin, wash and cut chicken into medium sized pieces. Peel, wash and chop onions. Peel, wash and chop ginger. Remove stems, wash and chop green chillies. Wash and chop coriander leaves. Heat oil in a pan. Add bay leaves, green cardamoms, black cardamoms, cloves,cinnamon and pepper. Saut until cardamoms start to crackle. Add onions and cook until translucent and soft. Make sure to stir continuously. Add ginger, garlic paste, turmeric powder, red chilli powder, coriander powder and chopped green chillies. Saut for a minute. Add chicken pieces and beaten yogurt and cook on high heat for seven to eight minutes. Add kasoori methi and three-fourth cup of water. Cover the pan and cook on l ow heat for ten minutes. Add garam masala powder, salt and mix properly. Serve hot garnished with chopped fresh coriander leaves. Ingredients Chicken Onions Ginger Green chillies Fresh coriander leaves Oil Bay leaves Green cardamoms Black cardamoms Cloves Cinnamon Peppercorns Garlic paste Turmeric powder Red chilli powder Coriander powder Yogurt Kasoori methi Garam masala powder Salt Quantity 1kg 300gm 30gm 10gm a few leaves 50ml 2 no 5 no 2 no 2 no 1 inch stick 5-6 no 2 tbsps. 5gm 10gm 10gm 150ml 30gm 10gm to taste

Mutton Do Payza S.no 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 Method 1. Soak red chillies in half a cup of hot water. Chop two green chilies and slit the remaining. Saut slit green chillies in one tablespoon of ghee, drain and set aside. roughly chop four onions and slice the remaining. 2. Coarsely grind fenugreek seeds, coriander seeds and pomegranate seeds separately. 3. Grind together cumin seeds and red chillies with one tablespoon of lemon juice. Apply this paste to the chops and marinate for one hour preferably in a refrigerator. 4. Heat the remaining ghee in a pan and add chopped green chillies, chopped onions and ginger. Saut till light brown. If required, sprinkle water. Drain, cool and blend to a paste. Strain the ghee and heat it again. Add fenugreek seeds,sliced onions and mint leaves.Saut well and add marinated lamb. Saut till dry. 5. Add coriander seeds and one-fourth cup of water. Mix well and simmer till dry. Add pomegranate seeds, turmeric powder, salt and half a cup of water. Once it boils, lower the heat and simmer till almost dry. 6. Add garam masala powder, fried green chillies and coriander leaves. Cover and cook on low heat for five to seven minutes. 7. Add fried onion paste, mix well and cover and cook on low heat for 8. Sprinkle the remaining lemon juice, mix and serve hot. Ingredients Mutton(burrah) Whole dry red chilies Green chilies Ghee Fenugreek seeds Coriander seeds Pomegranate seeds (anardana ) Cumin seeds Lemon juice Onions Ginger, chopped Fresh mint leaves, chopped Turmeric powder Salt Garam masala powder Fresh coriander leaves, chopped Quantity 1kg 4 no 4-5no 100ml 5gm 10gm 15gm 15gm 30gm 300gm 30gm 50gm 15gm to taste 15gm 50gm

Handi paneer

S.no 1 2 3 4 5 6 7 8 9 10 11 12 13 14

Ingredients Onions fine Chopped Ginger chop Turmeric Powder Chili Powder Garam Masala Finely Chopped Tomato Chopped Green Chili Bay Leaf Beaten Curd Salt Water Cottage cheese Chopped Coriander Leaves Oil

Quantity 200 gm 15gm 3gm 3gm 4gm 70gm 3gm 2no. 100gms To Taste 50ml 200gm 15gm 70ml

Method 1.Chop onions and fry them in 1tbsp of oil, till they become golden/pink in color. 2.Reduce flame, add chopped ginger, turmeric powder, red chili powder,garam masala and mix. 3.Add chopped tomato, chopped green chilli and tej patta. 4.Cook on low flame for about 7-8 mins. 5.Add beaten curd and cook till the gravy becomes dry. 6.Add salt and water, boil for 2min. 7.Mix paneer and chopped coriander leaves. 8.Cook till the time gravy mixes well with paneer and become thick. 9.Add a little freshly ground pepper. 10.Remove the pan from gas stove and serve hot.

Gatte ki sabji S.no Ingredients Quantity For Gatte 1 Besan (Gram flour) 125ml 2 baking powder a pinch 3 red chilly powder 1g 4 turmeric powder 1gm 5 curd 15ml 6 carom 3gm 7 cumin seeds 2gm 8 coriander leaves 2gm 9 oil 10ml 10 salt to taste For Curry 1 peanuts 15gm 2 poppy seeds 5gm 3 dried coconut 10gm 4 bay leaves 2-3 no 5 cumin seeds 5gm 6 coriander seeds 5gm 7 black pepper 2gm 8 cloves 2-3no 9 tsp oil 20ml 10 turmeric powder 5gm 11 red chilly powder 10gm 12 ginger-garlic paste 7gm 13 salt to taste Method 1. In one container take besan, add cumin seeds, carom, baking powder, oil, curd, salt, chilly & turmeric powder in to it & make a thick dough (if needed add little amount of water) 2. Divide the dough in to 3-4 pieces. 3. Roll every piece & cut them in to small capsule like pieces. (these are the Gatte) 4. Now add these gatte in to the boiled water & allow them to boil 10-12min (when gatte boiled properly it will appear on a surface)remove water from boiled gatte & keep it aside 5. Roast the peanuts, coconut, poppy seeds,c umin seeds, bay leaves, cloves, black papper , coriander seeds. grind them & make a fine paste of it.(to make paste more fine add little amount of water in it & grind again) 6. Heat a pan , add oil in it then add ginger-garlic paste & then add ground paste in it.at a first instance this paste absorb entire oil in a pan, keep mixing it. 7. After 3-4 min, this paste leave the oil ,now add turmeric, chilly powder & salt in it & mix it well with paste. 8. Finally add water in it to make a curry & let it cook for 2-3min.add Gatte in curry & let it cook for 5 min.remove it from fire & garnish it with coriander leaves. 9. serve hot.

Rajmah masala S.no Ingredients Quantity 1 Red kidney beans(Rajma) 500gm 2 Cumin powder 15gm 3 Onion 150gm 4 Ginger-garlic paste 20gm 5 Curd 25gm 6 Tomato puree 100ml 7 Coriander powder 12gm 8 Kasuri methi 9-10gm 9 Turmeric powder 3gm 10 Chilly powder 8gm 11 Coriander leaves 1bunch 12 Salt to taste 13 Oil 70ml 14 garam masala 7gm Method 1. Soak the kidney beans overnight in four cups water to which baking soda has been added. Drain, wash with fresh water and boi it with salt till it gets cook. 2. Peel, wash and grind onions, garlic, ginger into a smooth paste. 3. Remove stems, wash and finely chop green chillies.chop coriander leaves. 4. Take oil, heat it add onion, green chillies and cook,till gets golden colour add ggpaste and cook for 2min than add powder masalas and cook for a min. 5. Now add tomato puree and cook till it leaves the oil. 6. Than add boiled kidney beans, salt with water and Cook for 7-10 min. 7. Add garam masala powder. Finish with chopped coriander leaves. Serve hot.

S.no 1 2 3 4 5 6 7 8 9 10 11 12 13

Aloo Tamatar Ingredient potatoes, dice tomatoes, chopped oil asafoetida cumin seeds ginger, chopped onions, chopped red chilli powder amchur turmeric powder Salt garam masala powder fresh coriander leaves, chopped

Quantity 500gm 200gm 50ml A pinch 10gm 15gm 50gm 7-8gm 5gm 5gm to taste 5gm 20gm

Method 1. Heat oil in a pan. Add cumin seeds and ginger,asafodita and saut for half a min 2. Add onions and continue to saut till the onions turn light brown. 3. Add tomatoes and saut and pwd masala except garam masala and cook till tomatoes are pulpy. 4. Add potatoes and saut for two to three minutes. 5. Add three cups water and cook on low heat till the potatoes are done. 6. Add salt and garam masala powder and mix well and cook for one minute. 7. Mix corriander leaves and serve hot.

Gujrati tuwar dal S.no Ingredients 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 Method 1.Boil the tuvar dal with 800ml of water in a pot, until fully mashed. 2.Heat oil in a pan; add mustard seeds, cumin seeds, curry leaves, green chilli, green chilli, ginger,cinnamon stick and allow it to crackle. 3.Add tomatoes, turmeric powder, asafoetida, red chilli powder and saut until the tomatoes are soft and tender. 4. Now add the cooked dal, salt, jaggery, peanuts and add little amount of water. 5. Allow it to boil for 5 minutes. 6. Turn off heat and add coriander leaves and serve hot tuvar dal/toor dal/arhar dal tomatoes, chopped chopped ginger green chilli chopped curry leaves asafoetida turmeric powder red chilli powder mustard seeds cumin seeds cinnamon stick skinned peanuts jaggery lemon juice oil chopped coriander leaves Salt Quantity 400gm 50gm 20gm 5-6gm 2-3gm 2gm 10gm 8-10gm 5gm 5gm 1no 20gm 25gm 20ml 40ml 20gm to taste

Zafrani biryani S.no Ingredients Quantity

1 Rice, Basmati 1k g 2 Chicken 1 kg 3 dahi 600 gm 4 Saffron (kesar) a pinch 5 Milk 100 ml 6 Cream 100ml 7 Mint leaves 50gm 8 Green coriander 50gm 9 ghee 100ml 10 Bay leaves 2-3no 11 Green cardamom 5-6no 12 Cloves 8-10no 13 Salt to taste 14 Butter, unsalted 50 gm 15 Black cardamom 2-3 no 16 Cinnamon 2no 17 Mace 2 gm 18 shahijeera 2gm 19 Onions, sliced 150gm 20 Ginger paste 40 g 21 Garlic paste 50gm 22 Red chilli powder 8-10gm 23 Lemon juice 20ml method 1. Clean, skin and cut the chicken into 8 pieces. 2. Wash the rice and soak for at least half an hour. 3. Whisk the yoghurt in a bowl and divide into two equal portions. Dissolve the saffron in warm milk and cream. Add one portion of the yoghurt to it. Add the mint and green coriander to this. 4. In a saucepan, bring the water to the boil and add 1 bay leaf, 2 green cardamom and 2 cloves. Add the drained rice and salt to taste. Boil for a few minutes until the rice is 3/4 cooked. Drain the rice with the whole spices and keep hot. 5. Heat the butter in a pan; add the remaining whole spices and black cumin seeds; saute on medium heat. Add onions and saute until golden brown. 6. Add ginger-garlic paste and red chilli powder; stir for 15 seconds. 7. Add the chicken and salt to taste and cook for a further 3 - 4 minutes. 8. Add the second portion of plain yoghurt along with approximately 1 cup water; stir and bring to the boil. Lower heat and simmer until chicken is almost done. Stir in lemon juice and check the seasoning. And add mint and corriander. 9. Grease a large Baking dish. Spread half the chicken mixture and sprinkle half the saffron-yoghurt mixture over this. Now spread half the parboiled rice.Repeat same process for the remaining half.Cover with moist cloth and seal it with dough 10. Slow-bake in the oven (dum) for 10 - 15 minutes 11. Remove and serve hot garnish with corriander and mint

Kanguchhi Pulao (Mushroom pulao) S.no Ingredients

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15
Method Rice, soaked Black mushrooms (guchhi) Ghee Cloves Black cardamom, crushed Green cardamom Cinnamon Bay leaves (tej patta) Almonds, blanched Asafoetida (hing) Salt Water Ginger powder (sonth) Saffron (kesar) Garam masala

Quantity
300 g 100 g 5 tbsp 6no. 4no 6no. 2no. 3no. 5 tbsp a pinch to taste 3 cup 1 tsp 2 pinches 1 tsp

1 Slit the mushrooms lengthwise and wash well. 2 Heat the ghee in a heavy-bottomed pot; add cloves, black and green cardamom,
cinnamon sticks,bayleaves, and almonds.Stir for a seconds, then add the mushrooms.

3 Add asafoetida and salt; saute for 1 minute, and then add:the rice (drained). 4 Stir gently, add 3 cups water and bring to the boil. Add ginger powder. 5 Mix the saffron in 2 tsp of hot water and crush with a spoon. Add to the rice mixture,
cook covered for 15 minutes. 6 When the water is almost absorbed, transfer the pot over an electric hot plate or a griddle (tawa) and cook covered on low heat till the rice is done. Sprinkle garam masala before serving.

khatta meetha raita S.no Ingredients

1 2 3 4 5 6 7 8
aloo Yogurt Cumin pwd roasted Red chilli powder Salt sugar mint pineapple

Quantity
100gm 500gm 8gm 5gm to taste 50gm 1/4th bunch 50gm

Method of preparation

1 Beat yogurt to make it smooth. Add salt and sugar and mix well. 2 Add ,aloo , mint, pineapple and mix and then top with roasted cumin powder and red chilli powder.

Serve cold.

Shrikhand S.no Ingredients Quantity

1 Yogurt 2 kilograms 2 Saffron (kesar) 7 - 8 strands 3 Milk 2 tablespoons 4 Almonds 1/4 cup 5 Pistachios 1/4 cup 6 Sugar to taste 7 Green cardamom powder 1 1/4 teaspoons METHOD 1 Hang yogurt in a muslin cloth, in a refrigerator until all the liquid from the yogurt has drained 2 3 4
off. (Approximately three hours.)Dissolve saffron in warm milk and set aside. Blanch almonds, cool and cut into slivers. Cut pistachios into slivers and powder sugar. Tie a clean muslin cloth tightly over the mouth of a large clean vessel. The muslin cloth thus acts as a sieve and should not sag in the middle. Use a clean thick string to tie the cloth over the vessel. Transfer the thick yogurt along with the sugar over the muslin cloth, in small quantities. For every cup of thick yogurt, add three fourth cup of sugar. Rub the above mixture firmly over the cloth, till the whole mixture is sieved. Add the dissolved saffron, almonds, pistachios and green cardamom powder to the Sieved mixture. Mix well and transfer to a glass bowl and refrigerate till cold.

5 6 7

Malai rabri S.no Ingredients

1 2 3 4 5 6
Full fat milk Sugar Saffron Cardamon powder Almonds (finely chopped) Pistachios (finely chopped)

Quantity
2 ltr 6 tbsp A few strands 1/2 tsp 1 tbsp 1 tbsp

Method
1 Take a thick pan and bring the milk to a boil. After a while, allow the milk to simmer
on a low flame. 2 Malai will form on top of the milk. With a flat spoon, push it to the side of the pan. Keep repeating until the milk is of a thick consistency. 3 Remove the malai from the side of the pan, add it to the thick milk. Add sugar. 4 Allow if to dissolve. Mix well. Dissolve the saffron in a little milk and add it to the above mixture along with cardamon powder. Mix well. Garnish with chopped almonds and pistachios and serve chilled.

Mixed Veg Korma S.no 1 2 3 4 5 6 7 8 9 10 11 12 1 2 3 4 5 6 7 8 9 Ingredient

french beans shelled peas cauliflower potato capsicum

mustard seeds
cumin asafoetida (optional) curry leaves salt oil

wheat flour
Grind together: onions coconut shredded green chillies flakes garlic ginger curds sugar peppercorns cumin seeds

Quantity 250 gm 1 cup 150 gm 3 potato 2 no 1/2 tsp 1/2 tsp 1/2 tsp 15 no to taste 6 tbsp 1 tbsp 4 no 1/2 no 4 no 10 no 2" piece 6 tbsp 1 tsp 5 no 1/2 tsp

method 1 2 3 4 5 6 7 8 9 10 11 12 13 14
Chop beans, carrots, potato, cauliflower,cucumber,capsicum,onion, peeled zucchini. Heat oil in pressure pan, add seeds,asafoetida,curryleaves. Allow to splutter, add ground paste. Stir fry till oil starts to separate. Add vegetables, stir. Add 1/2 cup water, bring to a boil. Add salt, stir. Close lid, put on pressure whistle. Allow to cook for 2 whistles. Remove from fire, cool till all steam has escaped. Open lid, sprinkle flour, stir gently. Check seasoning , correct if required. Garnish with chopped coriander, serve immediately. Serve hot with bread, rice or chappatis.

bab

1 teaspoon 1 tablespoon

ba

haat

AAT

apsicum

a few leaves

za

al

ni

room pulao)

oves, black and green cardamom, or a seconds, then add the mushrooms.

with a spoon. Add to the rice mixture,

e pot over an electric hot plate or a the rice is done. Sprinkle garam masala

aita

1/4th bunch

n top with roasted cumin powder and

2 kilograms 7 - 8 strands
2 tablespoons

1 1/4 teaspoons the liquid from the yogurt has drained

istachios into slivers and powder sugar. f a large clean vessel. The muslin cloth

vessel. Transfer the thick yogurt along uantities. For every cup of thick yogurt,

and green cardamom powder to the

A few strands

er a while, allow the milk to simmer

n in a little milk and add it to the above Garnish with chopped almonds and

ma

TYC buffet menu dated : non vegreshmi murg starter veg starter aloo ki tikki maki soup lashoon aur palak ka shorba salad nonvegand chicken salad corn chaat palak pakaoda chaat veg salad fresh pasta with mint sauce assorte letuce green calad main course non veg masala chicken tikka mutton kali mirch maincourse veg paneer reshmi bagin masala sarso sabz baaj chana palak potato balti aloo dal amthi briyani hydrabadi biryani pulao cholia pulao bread nan /roti/ paratha raita adrakhi raita sweets suji ka halva besan ka halva fruits as avalable icream as avalable

Reshmi murg S.noingredients 1 boneless chicken cut into 2" cubes 2 garlic paste 3 ginger paste 4 fresh coriander leaves 5 large onions chopped 6 fresh yoghurt (should not be sour) 7 almonds 8 Juice 9 Salt 10 Butter Preparation: 1 2 3 4 5 6 Soak the almonds in hot water for 10 minutes so that the skins loosen. Now press each one between your thumb and index finger so that the skin splits and can be removed. Do this for all the almonds. Mix the almonds, coriander, onion, ginger and garlic pastes and grind in the food processor to form a smooth paste. Add salt to taste, the lemon juice and mix well. Pour this paste and the yoghurt over the chicken and mix well to coat all pieces. Cover and keep to marinate (in the refrigerator) for 24 hours. Put the marinated chicken pieces on skewers and grill. Lightly brush with oil to keep from sticking. When the chicken is cooked, remove from the skewers and serve with Mint Chutney

Maki aloo ki tikki S.noingredients 1 Corn kernels 2 Potatoes (boiled) 3 Oil 4 Caraway seeds (shahi jeera ) 5 Ginger 6 Paneer 7 Red chilli powder 8 cumin powder 9 Fennel (saunf ) powder 10 Garam masala powder 11 Chaat masala powder 12 Salt 13 Fresh coriander leaves (finely chopped) 14 Lemon juice 15 raisin Method 1. Boil corn and potatoes separately. Grind corn and potatoes separately. 2. Heat two tablespoons of oil in a kadai . Add caraway seeds and cook till brown. Add corn and grated potato and stir fry until the mixture dries up. 3. Add chopped ginger, grated paneer , red chilli powder, pepper powder, fennel powder, garam masala powder, chaat masala powder, salt and cook till the mixture leaves the sides of kadai. Stir in grated cheese,chopped coriander and lemon juice.Allow mixture to cool. 4. Divide the mixture into twenty equal sized balls, stuff each ball with chopped raisin and shape them into tikkis. 5. Heat a little oil in a pan and shallow fry the tikkis till golden brown on both the sides. Drain onto an absorbent paper and serve hot.

Lahsoon aur palak ka shorba S.noingredients 1 2 3 4 5 6 7 8 Spinach Onion Garlic Oil Bay leaf Peppercorns Cumin powder Salt

Method of preparation 1. 2. 3. 4. 5. 6. 7. Clean spinach, wash thoroughly and roughly chop. Peel and chop onion and garlic. Heat oil in a pan; add bay leaf, peppercorn and chopped garlic. Stir-fry briefly. Add chopped onion and cook, stirring continuously until onion turns translucent. Add chopped spinach continue to cook for three to four minutes. Cool the mixture. Remove bay leaf and puree spinach to a fine consistency in a blender. Bring vegetable stock or water to a boil; add spinach puree, cumin powder, salt and white pepper powder to taste.Mix well and let it simmer for a few minutes. Garnish with swirl of cream.

Corn and chicken salad S.no ingredients 1 2 3 4 5 6 7 8 9 10 boneless chicken breasts salt lemon juice black pepper powder celery stalk, sliced thinly American corn, blanched carrots, thinly sliced, blanched onion, thinly sliced Mayonnaise lettuce leaves

Method 1 Boil chicken breasts in salted water for fifteen minutes. Cool and shred. Sprinkle lemon juice, a pinch of salt, pepper powder. 2 Soak the celery in chilled water for ten minutes. Drain and wipe dry. 3 Blanch the carrots in boiling water; drain and refresh in cold water. 4 Place the chicken, celery,corn, carrots and onion in a bowl. 5 Pour the mayonnaise over the ingredients and toss well. Season with salt and pepper. 6 Arrange the lettuce in a serving plate and place the salad on it. 7 Serve cold.

Palak pakaoda chaat S.no ingredients 1 spinach leaves (palak) 2 gram flour (besan) 3 salt 4 red chilly powder (lal mirch) 5 roasted cumin powder (bhuna jeera) 6 curd (dahi) 7 tamarind sauce (imli ki chutney) 8 oil Method 1 2 3 4 5 6 7 8 Wash spinach well. Mix salt and 1/2 tsp red chilly powder in it and make a thick batter with water. Heat oil in a pan. Dip spinach leaves in gram flour batter and fry them in oil until they turn brown. Beat curd and add salt to it. Dip spinach pakoras in curd and take them out in a plate. Sprinkle red chilly powder, cumin seeds and chutney on these. Serve them immediately.

chicken tikka masala S.no ingredients Boneless chicken, 1 inch pieces Kashmiri red chilli powder Lemon juice Salt Oil For marination Hung yogurt Ginger paste Garlic paste Kashmiri red chilli powder Garam masala powder Lemon juice Salt Mustard oil Onion-tomato masala Onions, chopped Tomatoes, finely chopped Oil Cumin seeds Garlic, finely chopped Ginger paste Garlic paste Cumin powder Coriander powder Salt For gravy Butter Ginger paste Garlic paste Tomato puree Onion tomato masala Kashmiri red chilli powder Garam masala powder Fresh coriander leaves Kasuri methi Fresh cream Ginger, cut into thin strips Method 1. Mix lemon juice, salt and red chilli powder. Add chicken pieces & marinate for 30 min. 2. Mix hung yogurt, ginger paste, garlic paste, red chilli powder, garam masala powder, lemon juice, salt. Add chicken pieces and mustard oil and mix well. 3 Let the chicken marinate for about three hours in the refrigerator. 4. Thread the chicken onto skewers. Heat oil on a tawa and place the skewers on it. Cook, turning the skewers a few times, so that the chicken gets cooked evenly brown from all sides. Take off the pieces from the skewers onto a plate.

5. For onion-tomato masala heat oil in a pan. Add cumin seeds and when they begin to change colour add onions and saut till well browned. Add finely chopped garlic and saut till lightly browned. Add ginger paste, garlic paste and continue sauting. 6 Add cumin powder, coriander powder and mix well. 5. Add chopped tomato and continue to saut on low heat till the tomatoes are completely cooked and the oil begins to surface. Add salt and mix. Set this masala aside. 6. Heat butter in another pan and add ginger paste, garlic paste, tomato puree and saut for two minutes. Add half a cup of water and cook for two to three minutes. Add the chicken pieces, onion-tomato masala and simmer till the gravy reduces a little. Adjust salt and add red chilli powder, garam masala powder, half the coriander leaves and mix. 7. Add roasted kasuri methi powder and fresh cream and mix well. Take off the heat and serve hot garnished with ginger strips and coriander leaves.

Mutton kali mirch S.no 1 2 3 4 5 6 7 8 9 10 11 12 13 Ingredient coriander leaves chopped pepper corn, crush cumin seeds mutton cube red chilli powder tomatoes, puree cloves ginger chopped onions salt garlic chopped bay leaf big cardamom

Method 1 Take off and slice cut the onions. 2 Heat up oil in a thick-bottomed pot and stir fry the onions till brown. 3 Mix in the cut ginger-garlic. 4 Mix in mutton, stir fry on high flame heat up till mutton pieces are well browned. . 5 Stir fry for half a minute, stirring all the time. 6 Now add corriander powder and red chilli powder. 7 Mix in the tomatoes puree and salt and pepper powder mix well. 8 Mix in sufficient quantity of water (about 21/2 cups), bring it to a boil and cover. 9 Stir fry till oil leaves the masala. 10 Adjust the flavor and serve hot garnish with coriander leaves.

Paneer reshmi S.no ingredients 1 PANEER MALAI 2 CAPSICUM GREEN 3 TOMATOES 4 ONION 5 BUTTER WHITE 6 JEERA POWDER 7 DEGHI MIRCH MDH 100GM 8 CHILLY GREEN 9 GINGER FRESH 10 MDH TURMERIC POWDER 11 TABLE SALT 12 ONION TOMATO MASALA 13 YELLOW GRAVY 14 GARAM MASALA 15 CREAM FRESH 16 CORRIANDER LEAVES Method 1 Heat butter in a pan. 2 Add cumin seeds & chopped garlic and saut until it becomes golden in color. 3 Add the batons of capsicum and onions and stir-fry on medium heat for a minute 4 Add red chilli powder, turmeric powder, salt & tomato batons and saut for 15 seconds on medium heat, taking care not to burn the masalas. 5 Add the chop masala and yellow gravy, stir-cook for a minute on medium heat or till the boil comes. 6 Add paneer and cook on medium high heat till it is heated through. 7 Add garam masala and finish with cream.(cook further for 30 seconds) 8 Remove from fire and serve garnished with fresh coriander and a swirl of fresh cream and juliennes of capsicum.

Baingan masala S.no ingredients 1 Eggplants 2 Onions 3 Green chillies 4 Salt 5 Red chilli powder 6 Dry mango powder (amchur) 7 Oil 8 Gram flour (besan) 9 Mustard seeds 10 Curry leaves 11 Ginger-garlic paste 12 Tomato puree 13 Cumin powder 14 Coriander powder 15 Turmeric powder 16 Garam masala powder 17 Coriander leaves (chopped) Method of preparation 1. Wash and slit the eggplants into four keeping the stem intact. And deep fry it. 2. Peel and chop the onions. Remove stem and chop green chillies. 3. In another pan heat oil. Add mustard seeds, curry leaves, chopped green chillies, ginger-garlic paste and saut. 4. Add a little water so that the masalas do not stick to the bottom of the pan. 5. Add chopped onion and saut till translucent. Add tomato puree, red chilli powder, cumin powder, coriander powder and stir. Add turmeric powder, garam masala powder, water and cook for a while.Add salt & chopped coriander and let gravy simmer for some time. 9. In a plate, arrange the fried eggplants all around and pour the gravy on top. 10. Garnish with coriander leaves and serve hot.

Chana masala S.no ingredients Chick peas (kabuli chana) Soda bicarbonate Salt Onions Ginger Garlic Green chillies Fresh coriander leaves Ghee Cumin seeds Red chilli powder Tomato puree Chana masala Method 1. Soak chana overnight. Drain, add three cups of water and cook them in a pressure cooker with a pinch of soda bicarbonate and salt till soft. 2. Peel onions and grind them to a fine paste. Grind ginger, garlic and green chillies to a paste. Clean and chop the coriander leaves. 3. Heat two tablespoons of ghee and saut the onion paste till pink. Add ginger-garlic-green chilli paste, red chilli powder and continue to saut till a nice aroma is given out. 4. Add tomato puree and saut till the ghee separates. Add the boiled chana along with the water and simmer for five minutes. 5. Take it of heat and sprinkle chana masala. Heat the remaining ghee to smoking hot and pour over the masala and mix. Keep covered for five minutes. 6. Garnish with chopped coriander leaves and serve hot with bhaturas.

S.no 1 2 3 4 5 6 7 8 9 10 11

sarso sabz baaz Ingredient Mustard Green (sarson finely chopped) Spinach Finely chopped Water Red chilies Garlic cloves (minced) Ginger (minced) Gram flour Butter Green chilies (minced) Ghee Salt

method 1 Boil sarson and spinach in 1 cup of water until cooked. 2 Drain excess water and mash the vegetables. Keep aside. 3 Heat about 4 tbsp of ghee in a pan. 4 Add green chillies, garlic, ginger and broken red chillies. 5 Saute the spices till brown. 6 Now add the mashed vegetables and salt. 7 Make paste of the gram flour with a little water. 8 9 10 11 Add it to the above mixture. Cook for about half an hour. Top with 1 tbsp of butter. Serve with makkai ki roti.

S.no 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16

balti aloo Ingerdient Potatoes. Cut into 2-3cm pieces. Par-Boiled in salted water and drained. Vegetable Stock white onions finely chopped Ginger Paste Garlic Paste Butter Ghee Turmeric Powder Mild Curry Powder Chilli Powder Garam Masala Powder whole Mustard Seeds Single Cream Natural Yogurt Tomato Puree Pureed Onion Roughly chopped fresh coriander leaves to garnish

method 1 To make the Onion Puree, bring a small pan of water to the boil and add some chopped onions. Boil until soft, drain and puree with a blender. 2 Pour the oil into a large saucepan bring up to a high heat. Add the whole seeds and cook until they sizzle and crackle then add the chopped onions and reduce the heat to low. You can optionally add 1 or 2 Whole Star Anise which help bring out the sweetness of the onions and imparts a subtle aniseed flavour but remove them once the onions are cooked. Cook the onions gently and slowly until they turn a golden brown colour. 3 Make a paste of the ginger puree, garlic puree, curry powder, Turmeric powder, Chilli powder, with a little water. Add to saucepan and stir in well and fry for a couple of minutes. 4 5 Now add your 800g Potatoes. Cut into 2-3cm pieces. Par-Boiled in salted water and drained. stir in well.

6 Add the pureed carrot. 7 Mix the Cream, Yogurt, Tomato Puree, Onion Puree, together in a jug with the water or stock and pour into the saucepan and mix in well. Turn up the heat until the sauce begins to simmer and leave to simmer for 10-20 Minutes until potatoes are just cooked through. Check that a skewer will go through. Stir occasionally. 8 Finally sprinkle in the Garam masala and stir in well for the final 2 minutes of cooking. Garnish with the Roughly chopped fresh coriander leaves and serve.

Quantity 1 kg 2 tbsps 1 tbsp 1cup 2 no. 1/2 cup 1/2 cup 1 lemon to taste for basting.

inger so that the skin splits

pastes and grind in the food he lemon juice and mix well. mix well to coat all pieces.

. Lightly brush with oil to

nd serve with Mint Chutney

Quantity 750 grams 750 grams 2tablespoons 2 1/2 teaspoons one inch pieces 50 gms 2 1/2 tsp 2 1/2 tsp 2 tsp 2 1/2 tsp 1 tbl to taste 1/2 bunch 2 tablespoons 50gm

ds and cook till brown.

pepper powder, fennel powder, ook till the mixture leaves the sides mon juice.Allow mixture to cool. ch ball with chopped

den brown on both the sides.

oon aur palak ka shorba Quantity 4 bundles 1 medium sized 15 cloves 1 tbsp. 2no. 6-8 no. tsp. to taste

eel and chop onion and garlic. ped garlic. Stir-fry briefly. until onion turns translucent. our minutes. Cool the mixture.

puree, cumin powder, et it simmer for a few minutes.

Quantity 3 no to taste 1 teaspoon to taste 1no. 200gm 2 medium 1 medium 1 cup 100gm.

ool and shred. Sprinkle

Season with salt and pepper.

Quantity 1 bunch 1 cup to taste 1 tsp 1 tsp as required 2tblsp for frying

ck batter with water. until they turn brown.

Quantity 800 grams 1 teaspoon 1 tablespoon to taste 4 tablespoons 1 cup 1 tablespoon 1 tablespoon 1 teaspoon 1 teaspoon 1 tablespoon to taste 2 tablespoons 3 medium 4 medium 3 tablespoons teaspoon 7-8 cloves 1 teaspoon 1 teaspoon teaspoon 1 teaspoons to taste 2 tablespoons 1 teaspoon 1 teaspoon cup 1 cup 1 teaspoon teaspoon small bunch 1 teaspoon cup 1 inch piece

pieces & marinate for 30 min. der, garam masala powder,

d place the skewers on it. n gets cooked evenly brown

eeds and when they begin to d finely chopped garlic and saut

ill the tomatoes are completely et this masala aside. aste, tomato puree and saut for three minutes. Add the chicken duces a little. Adjust salt and add der leaves and mix.

ps and coriander leaves.

Quantity 1/2 cup 3tsp 1/2 tsp 800 gms 2 tsp 4no 5-6no 2 tblsp 4-5 no. to taste 1 tblsp 2-3 no. 4-5 no.

ieces are well browned. .

g it to a boil and cover.

Quantity 100gm 5no 4no 5no 35gm 1tsp 1tsp 2no 15gm 1tsp to taste 40gm 160gm 1gm 30ml 15gm

mes golden in color. edium heat for a minute tons and saut for 15

nute on medium heat or

er and a swirl of fresh cream

Quantity 10 - 12 small 2 medium 3-4no to taste 3 tsps. tsp. to fry 1 cup tsp. few 1 tbsps. cup 1 tsp. 1 tsp. tsp. tsp. 2 tbsps.

tact. And deep fry it. chopped green chillies,

bottom of the pan. o puree, red chilli powder, cumin , garam masala powder, water gravy simmer for some time.

Quantity 1 1/4 cups a pinch to taste 3 medium sized 1 inch piece 5 cloves 3 a few sprigs 4 tbsps 1/2 tsp 1 tsp 1 cup 2 tbsps

k them in a pressure cooker with a and green chillies to a paste.

nk. Add ginger-garlic-green chilli

boiled chana along with the water ghee to smoking hot and pour

quantity 4 kg 1 kg 10 no 2 tbsp 2 tbsp 5 tbsp 5 tbsp 4 no 1 tbsp to taste

Quantity 1.5 kg as req 4 no 4 tsp 3 tsp 200 gm 1 tsp 2 tsp 2 tsp 1 tsp 1 tsp 200 ml 100 ml 150 ml 200 ml 4 tbsp

TYC buffet menu dated : non veg starter kebab lahsooni veg starter vegetable cutlets soup tamatar aur dhaniya ka shorba salad nonveg tandoori mug aur lachha salad chaat aloo samosa chat veg saladpasta with green onion ans peas assorte letuce green calad main course non veg chicken hydrabadi mutton rogan maincourse vegpaneer palak chana masala mixed veg currry hara matar aur kumbh potato ninbu aur kali mirch ka aloo dal dal tadka briyani arusuvai biryani pulao safron pulao bread nan /roti/ paratha raita saffron raita sweets kalajamun pineapple halwa fruits as avalable icream as avalable

S.no 1 2 3 4 5 6 7 8 9 10 11

lasooni murgh Ingredient

plain yogurt cloves garlic, mashed into a paste lemon juice garam masala white pepper saffron threads salt skinless, boneless chicken, cut in 1-inch pieces vegetable oil cumin seed heavy cream method Stir together the yogurt, garlic paste, lemon juice, garam masala, white pepper, and saffron; season to taste with salt. Toss the chicken in the yogurt and marinate in the refrigerator for 10 to 12 hours. Heat the oil in a frying pan over medium-high heat. Toss in the cumin seeds and allow to cook until fragrant, 20 to 30 seconds. Add the chicken and brown in the oil. Discard any remaining marinade. Turn heat to medium-low, cover, and continue cooking until the chicken is cooked through, about 15 minutes. Pour in the cream and heat through. Serve immediately.

Quantity 375 gm 10 no 50 ml 5 gm 5 gm few string to taste 1 kg 30 ml 5 gm 100 ml

S.no 1 2 3 4 5 6 7 8 9 10 11 12

tamatar aur dhaniya ka shorba Ingredient

Tomatoes Chopped ginger Chopped garlic Whole garam masala Bay leaf Chopped green coriander Cumin seeds coriander seeds Sugar (optional) Oil Green chili taste

Quantity 600 gm 1 tbsp 1 tbsp 1 tbsp 2 no 1 tbsp 1 tsp 2 tbsp 1 tbsp 1 tbsp 2no to taste

Method

1 2 3 4 5 6 7

Wash and cut tomatoes into quarters Cook tomatoes with chopped ginger, garlic, green chilies cut into two and Whole Garam Masala. Add 5 cups of water and bay leaf. Bring to a boil. Simmer for twenty minutes on a slow flame until tomatoes are mashed completely. Strain the mixture with a soup strainer. Heat oil in a pan. Add cumin seeds, let them crackle. Add strained tomato liquid and season with salt. Bring it to a boil, add sugar if it is very sour. Serve tamatar ka shorba hot, garnished with chopped green coriander leaves.

S.no 1 2 3 4 5 6 7 8 9 10

vegetable cutlets Ingerdient

large potatoes, peeled and diced carrot, peeled and diced fresh green beans, trimmed and snapped frozen green peas egg bread crumbs garam masala chilli powder salt vegetable oil for frying method Place the potatoes, carrot, green beans, and peas in a pot with enough water to cover. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, until potatoes are tender. Drain vegetables, transfer to a bowl, and mash with a potato masher, leaving a few small chunks. Mix the egg, 3/4 cup bread crumbs, garam masala, cayenne pepper, and salt into the bowl with the mashed vegetables. Form the mixture into small patties about 1/2 inch thick. Dredge the patties in the remaining bread crumbs to coat. Heat the oil in a large skillet over medium heat, and fry the coated patties until golden brown. Drain on paper towels.

Quantity 6 no 3 no 2 cup 1 cup 4 cup 1 tsp 2 tsp to taste 2/3 cup

2 3

S.no 1 2 3 4 5 6 7 8 9

tandoori mug Quantity

Chicken, cut into serving pieces, skin removed Yogurt Lemon juice Garlic paste Ginger paste Salt Ground cumin Ground cardamom kashmiri red chilli powder Method Prick the chicken pieces all over with a fork and slash the meat diagonally about 1/4-inch deep in a few places. In a large bowl, mix remaining ingredients together to make the marinade. Add the chicken to the yogurt marinade and refrigerate to marinate for at least 8 hours. The longer you marinate, the more flavorful and tender the chicken will be. Get coals white hot. Wipe excess marinade off the chicken pieces and brush them with some oil. Set the grill about 5 inches from the coals. Brush grill with oil. Grill the chicken for 15-20 minutes, turning once or twice, and brushing with marinade toward end of cooking time. Finish the chicken in hot (375-400F) oven if necessary.

Ingredient 2 kg 1cup 1/3 cup 2 tbsp 2 tbsp to taste 2 tsp 1 tsp 1 tbsp

2 3

4 5

S.no

aloo samosa chat Ingredient

Samosa: 3-6 White matar (Dry white peas) : 3/4 cup, boiled Finely chopped onion 1/2 cup Ginger paste 1 tsp Channa masala as per taste Roasted Cumin powder (Zeera) Coriander powder (Dhania) Curd : 1 cups , whipped Finely chopped green chilies as per taste Finely chopped coriander leaves Imli (tamarind) chutney Rock salt (kalanamak) as per taste Red chilli powder as per taste Chaat masala as per taste Papadi (crushed) Pomegranate seeds (Aanar) 1/4 cup Salt as per taste Butter method Soak white peas over night and pressure cook them completely. Heat butter and fry finely chopped onions and ginger. Add boiled white peas and dry masalas; zeera, dhania, channa masala, chaat masala, red chili powder, imli chutney and salt. Add little water and mix everything well. Take samosas in a plate and press it a bit. Top samosas with some whipped curd, finely chopped onions, finely chopped green chilies , coriander leaves, papadi, pre-cooked white peas, crushed papadi and some pomegranate seeds. Sprinkle some zeera powder, red chili powder, black salt and chaat masala.

Quantity

S.no 1 2 3 4 5 6 7 8 9 10 11

Pasta with green onion ans peas Ingredienat

pasta fresh or frozen peas green onions coriander chopped fresh mint lime juice garlic shallot Dijon mustard salt, ground pepper olive oil Method

Quantity 350gm 2 cup 2 cup 1/2 cup 1 tbsp 2 tbsp 1 tsp 10 no 1tbsp to taste 5 tbsp

Boiled the pasta. Drain and rinse briefly under cold water.Thinly sliced 1/2 cup of green onionsand fresh leaf coriander finely chopped. 2 To prepare the dressing in a small bowl, whisk together the lime juice, minced garlic, shallot Dijon mustard salt and pepper, and, the oil to taste. Stir in the mint. for the vinegar I prefer to use apple cider vinegar. Trust me it will taste delicious. 3 Place the pasta in a large plastic bowl add the peas, green onions, ham and parsley. Toss together nice and gentle. Pour the dressing over the mixture and toss again. Serve immediately, or refrigerate for up to 8 hours covered up. I love this salad and is really simple and fast to make.

Hyderabadi chicken S.no 1 2 3 4 5 6 7 8 9 10 11 12 13 Ingredient

Chicken Ginger-garlic paste tomato puree Red chili powder Hot sauce Vinegar Saffron Plain yogurt Lemons, juice of, freshly squeezed Green chilies Curry leaves Salt coriander leaves

Quantity 1.2 kg 4 tbsp 3/4 cup 1 tsp 4 tsp 1 tsp 1/2 tsp 4 tsp 3 no 5 no 15 no to taste 3 tbsp

method 1 Wash and cut the chicken into pieces and keep them in an open vessel. 2 Apply ginger-garlic paste on it and toss to coat it with the paste. 3 Combine salt, lime juice, hot sauce, tomato puree with it, mix well. 4 Add chilli powder, yogurt, saffron and vinegar to it. 5 Heat oil in a skillet and fry curry leaves and green chillies, set aside. 6 Add chicken and water and cook it, uncovered on high heat for about 10 minutes. 7 Now reduce the heat and cover it. 8 Cook it until the gravy reduces and oil starts leaving the sides of the skillet. 9 Remove it from the heat. 10 Garnish it with fried curry leaves, green chillies and coriander leaves.

S.no 1 2 3 4 5 6 7 8 9 10 11 12 13 14

mutton rogan ingredient

Mutton, cut into 1 inch pieces Oil Asafoetida Cinnamon Cloves Ratanjot Black peppercorns Black cardamoms Kashmiri red chilli powder Fennel seed (saunf) powder Dry ginger powder (soonth) Coriander powder Salt Yogurt, whisked method Heat oil in a thick-bottomed pan. Add asafoetida, cinnamon, cloves, black peppercorns and black cardamoms. Saut till fragrant. Add lamb pieces and cook on medium heat, stirring constantly till lamb pieces turn a nice reddish brown colour. This may take twelve to fifteen minutes. Sprinkle a little water and continue cooking for twelve to fifteen minutes more on low heat. Make sure to stir constantly and scrape all the sediments from the bottom of the pan. Add Kashmiri red chilli powder, fennel powder, dry ginger powder, coriander powder and salt. Add yogurt and two cups of water. Cook, covered, till lamb is tender, stirring occasionally. Serve hot

Quantity 800 gm 4 tbsp 1/2 tsp 2 inch 10 no 5 no 6 no 5 no 1 tbsp 2 tsp 1 tbsp 1 tbsp to taste 1 cup

1 2 3 4 5

S.no 1 2 3 4 5 6 7 8 9

palak paneer Ingredient Spinach Cottage cheese (paneer) Green chillies Garlic Oil Cumin seeds Salt Lemon juice Fresh cream

Quantity 4 bunch 500 gm 5 no 10 no 6 tbsp 1 tsp to taste 1 tbsp 4 tbsp

method Remove stems, wash spinach thoroughly in running water. Blanch in 1 salted boiling water for two minutes. Refresh in chilled water. Squeeze out excess water. Remove stems, wash and roughly chop green chillies. Grind spinach into a fine paste 2 along with green chillies. Dice paneer into one inch by one inch by half inch pieces. Peel, wash and chop garlic. Heat oil in a pan. Add cumin seeds. When they begin 3 to change colour, add chopped garlic and saut for half a minute. Add the spinach puree and stir. Check seasoning. Add water if required. When the gravy comes to a boil, add the paneer and mix 4 well. Stir in lemon juice. Finally add fresh cream. Serve hot.

S.no 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18

chana masala Ingredient

Chickpeas (kabuli chana), soaked overnight Tea bags Salt Pomegranate seeds (anardana) Coriander seeds Turmeric powder Red chilli powder Dry mango powder (amchur) Ghee Cumin seeds Onions, chopped Ginger paste Garlic paste Cumin powder Coriander powder Tomatoes, quartered Green chillies, slit Garam masala powder method Take soaked chana in a deep pan. Add tea bags and salt and cook till soft. Once cooked remove the tea bags Dry roast anardana, coriander seeds, half the turmeric powder, half the red chilli powder, amchur and powder. This is the chana masala. Heat three tablespoons ghee in a iron kadai. Add one teaspoon cumin seeds and saut till it changes colour. Add onions and saut till golden. Add ginger paste, garlic paste, red chilli powder, remaining turmeric powder, cumin powder, coriander powder and continue to saut. Add boiled chana, salt and some cooking liquour and mix. Meanwhile heat one tablespoon ghee in a pan, add the remaining cumin seeds and tomatoes. Add slit green chillies and a little salt and toss. Stir and press the tomatoes lightly. Add a little water and cook for two minutes. Add to the chana along with chole masala and garam masala.

Quantity 3 cup 2 no to taste 2 tbsp 2 tsp 1 tsp 3 tsp 1 tsp 10 tbsp 2 tsp 2 no 2 tbsp 2 tbsp 4 tbsp 2 tbsp 5 no 8 no 1 tsp

1 2 3 4 5 6

7 Stir to mix well and cook for fifteen to twenty minutes on low heat. Serve hot.

S.no

mixed vegetable curry Ingredient 1 mixed vegetables sliced, boiled 2 (use carrot, cauliflower, beans, peas, potato, etc.) 3 tomato sliced 4 coconut grated 5 ginger grated 6 garlic crushed 7 green chillies 8 sesame seeds 9 each cumin, mustard seeds 10 red chilli powder 11 salt to taste 12 lemon juice 13 cloves 14 cinnamon 15 butter method 1 2 3 4 5 6 7 8 9
Drain the boiled vegetables, keep stock aside. Blend together, coconut, chillies, sesame seeds, cinnamon, cloves in mixie. Heat butter, add seeds, allow to splutter. Add ginger, garlic and paste. Stir fry for 3-4 minutes. Add vegetables except tomatoes. Add 1/2 cup stock. Cover, simmer for 5 minutes. Add salt, chilli powder,tomatoes and cook till gravy is thick. Serve hot with parathas or chappatis.

Quantity 500 gm 4 no 1/2 no 1 tbsp 1 tbsp 6 no 2 tbsp 2 tsp 1 tsp to taste 1 tsp 2 no 1 inch 2 tbsp

S.no 1 2 3 4 5 6 7 8 9 10 11 12 13 14

hara matar aur kumbh Ingredient

mushrooms, washed and chopped into 6 (I used white button mushrooms) 500 gm green peas 4 cup /elaichi/elakka 4 no cloves/laung/grampoo 2 no dhania powder / malli podi 2 tbsp red chilli powder 1 tbsp garam masala 2 tsp turmeric powder 1 tsp oil 6 tbsp Grind together to a puree 5 no tomatoes 5 no green chilli Grind together to a paste large onion 4 no flakes garlic 10 no ginger 1 inch method

Quantity

1 Heat oil. Add the cardamom and cloves. Fry for 1 min. 2 continuously until light brown. Remove from fire. 3 garam masala and haldi with some salt. 4 5 6 7

To this, add the onion-garlic-ginger paste. Cook stirring Add the masalas now - dhania powder, red chilli powder, Return to low heat and cook for a few seconds. Add 1 tbsp water. Add the tomato-green chilli puree. Cook till dry and oil separates from the gravy (about 10 mins) Next, add the mushrooms and peas. Stir fry for 5 min. Add 2 cups water. Cook on low medium heat for about 15 min till peas turn soft and oil separates. Adjust salt.

S.no 1 2 3 4 5 6 7 8 9 10 11 1 2 3 4 5 6 7 8 9

Nimbo aue aloo kali mirch Ingredient Aaloo, peeled and diced Desi Ghee Freshly crushed black pepper onion tomato ginger and garlic paste dhaniya powder cumin powder chopped coriander mustard seeds lemonjuice method In a deep bottom pot, put water and bring it to boil Add Potato and cook till done Remove potato from the water and rinse in cold water In a frying pan add ghee and heat it. Put mustard seeds wait till cracked Add chopped onion cook till get a brown colour Add the ginger garlic paste cook well add the dhaniya, cumin, red chilli powder Add the potatoes and start stirring add chopped corinader. Add salt and black pepper while stirring frequently Continue frying till all the potatoes get a good coat of the ghee and pepper Add lime jiuce. Transfer to a platter and Serve immediately

Quantity 15 no 6 tbsp 1 tsp 2 no 4 no 2 tbsp 1 tbsp 1 tbsp 4 tbsp 1 tsp

S.no

Dal tadka Ingredient masoor dal (split red lentil) garlic (lehsun) cloves cumin seeds (jeera) salt turmeric powder (haldi) ghee mustard seeds ( rai / sarson) (rai / sarson) chopped green chillies curry leaves (kadi patta) chopped onions method 1 2
In a deep vessel boil the masoor dal along with garlic, cumin seeds, salt and little turmeric powder. When the dal is tender blend it with a hand mixer. In a wide pan heat the ghee and add the mustard seeds when it starts to crackle, add green chillies, curry leaves and chopped onions, let it cook till the onions are golden in colour. Add the prepare dal, and cook for 5 minutes on slow flame. Serve hot garnish with coriander.

Quantity 4 cup 10 no 2 tsp to taste 1 tsp 4 tbsp 1 tsp 1 tbsp 10 no 1 cup

3 4 5

arusuvaichicken biryani S.no 1 2 3 4 5 6 7 8 9 10 11 12 13 Ingredient

Chicken Briyani rice Onion Coconut Green chilll Curd Ghee Ginger Cloves Cinnamon Lime Coriander leaves Salt method

Quantity 1 kg 1 kg 250 gm 1/2 no 10 no 1 cup 1/2 kg 2 inc piece 6 no 1 inch stick 1 no 1/2 bunch to taste

1 Boil water, add salt and rice. 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17

When rice is half cooked, remove from the stove and transfer it to a strainer. Cut onion into thin slices. Grind ginger and green chilli to a paste. Grate coconut. Grind it to a paste with coriander leaves. Wash and clean chicken. Heat oil in a frying pan. Add cinnamon, curd, lime juice, coconut paste,salt, chicken and cook and set aside. Heat ghee in a large vessel. Add onion and fry. Add chicken with masala. Add ginger chilli paste and rice. Stir well. Cover the vessel with a lid. Take boiling water in a vessel and keep it over the lid. (dhum) Remove from the stove after a few minutes.

S.no 1 2 3 4 5 6 7 8 9 10 11 12

safron pulao Ingredient

long grain (basmati) Rice Sugar (or according to taste) Cardamom (green elaichi, split & crushed) Saffron (kesar) cloves Mixed Dry fruits (Pista, cashewnut, almond)chopped Raisins saffron (kesar)color dissolved in 2tsp warm water pure ghee mustard seeds salt water

Quantity 4 cup 2 tsp 5 no 1 grm 5 no 1 cup 1 tbsp 1/4 tsp 6 tbsp 1 tbsp to taste

Method

1 2 3 4 5 6 7

Wash soak and drain rice. Bring water to boil and add the rice and simmer the flame. When rice is half done add sugar (dissolved in little water) and ghee. When fully done add the saffron, cardamom, cloves and half of the dry fruit. Stir gently and cover for 10 minutes. Garnish it with remaining dry fruit and. Serve the kesar pulao fresh and hot.

TYC buffet menu dated : non veg starter murg dhaniya veg starter channe ki tikki aloo soup sabz kalchnwadi salad nonveg chicken with garlic vegetable tossed chaat dhai vatana chaat veg salad pasta tossed with fresh tomato chrush balck pepper assorte letuce green calad main course non veg chicken jhalfarazi palak mutton maincourse veg malai paneer bhindi masala methi sabz bhaaj rajma tamatar potato ajwani aloo dal masala dal briyani kashmari biryani pulao zafrani pulao bread nan /roti/ paratha raita kheera raita sweets cheena rasgulla sheer korma fruits as avalable icream as avalable

S.no

dhaniya murg Ingredient

Quantity

S.no

aloo chane ki tikki Ingredient 2 cups Kala Chana 2 tsp refined oil 1 tsp jeera 1 tsp meethi dana 1/4 tsp hing 1 tsp dhania powder 1 tsp garam masala powder 1/2 tsp haldi powder 1/2 red chilli powder salt to taste 1/2 tsp garlic paste 1 tsp chopped onion 1/2 cup tomato paste 4 green chillies 1 tsp ginger paste method
1. Soak kala chana in water for the whole night in a bowl. 2. Remove all water and grind kala chana in a grinder and convert it into a paste. 3. Place a pan (kadhai) in burner and add 2 tsp refined oil. 4. Add jeera, meethi dana, heeng, green chillies, onion paste, ginger paster, and garlic paste. 5. Fry for couple of minutes before adding 1/2 cup water, garam masala, dhania powder, chilli powder, and salt to taste. Cook it for sometime. 6. When this mixture becomes thick, add chana paste to it and fry it for some time. 7. Add 4 cups of water and cook it for at leat 30 minutes. Stir it regularly. 8. Garnish it with green dhania leaves and serve it hot with rice

Quantity

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sabz kalchnwadi Ingredient

Quantity

S.no

tossed chicken with garlic vegetable Ingredient

Quantity

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dhai vatana chaat Ingredient

Quantity

TYC buffet menu : dated non veg starter pudhina seek veg starter aloo aur methi ki tikki soup makai aur hare matar ka soup salad nonveg chicken with three colour capsicum chaat masal mangodi chaat veg salad pasta with galric sauce assorte letuce green calad main course non veg chicken haryali malai mutton maincourse veg jhalfarazi paneer makai masala subz korma thikha shimla mirch potato raseele aloo dal kali dal makhni briyani kachi ghosh ki biryani pulao kandhari pulao bread nan /roti/ paratha raita palak raita sweets gajar ka halva aate ka halva fruits as avalable icream as avalable

S.no 1 2 3 4 5 6 7 8 9 10 11

pudina seekh Ingredient

boneless chicken fresh mint green chillies, chopped garlic , chopped ginger, chopped fresh garammasala butter green coriander, chopped black salt pomegranate seeds Salt

Quantity 500 gm 1 bunch 8 no 30 gm 20 gm 1 tsp 40 gm 2 tbsp 1 tsp 1 tsp to taste

method Clean and dry chicken . Rub all the ingredients on the

1 meat and leave to marinate, preferably overnight. 2 Mince the meat until coarse.
If desired, add fine bread crumbs for binding ( if mixture

3 looks too wet ).

Prepare a small patty and shallow fry on a griddle to check for seasonings ( this kebab can be cooked and presented in this way as well in the absence of Tandoor ). Paste the mince meat on a skewer. Form into seekh kebab by wetting your hands. Cook in the tandoor till golden brown. Serve hot along with sliced onions and mint chutney.

4 5 6

S.no 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15

Aloo Aur Methi Ki Tikki Ingredient Oil Kasoori Methi Breadcrumbs Cumin powder Cumin seeds Turmeric powder Onions, chopped Chaat Masala powder Green Chillies, chopped Garam Masala powder Potatoes, boiled and mashed 50 gms Coriander leaves, chopped dried Fenugreek leaf powder Fenugreek leaves, chopped Salt according to taste method 1. Heat oil, add cumin seeds, chopped onions and green chillies. Stir-fry till onions are translucent. 2. Add mashed potatoes and the rest of the ingredients. Mix well and take off heat. Rest the mixture for an hour. 3. Shape into round patties of 50 gm each using the palm of the hand. 4. Shallow-fry in hot oil to a golden colour. Patdry with kitchen paper to remove excess oil. 5. Garnish with chaat masala powder. Serve hot.

Quantity 50ml 1 tsp 50 gm 2 tsps 1 tsp 1/2 tsp 100 gm 2 tsps 1 tsp 1/2 tsp 1 kg 50 gms 1 tsp 100 gm to taste

S.no 1 2 3 4 5 6 7 8 9

makai aur hare matar ka soup Ingredient

onions garlic green peas basil Salt butter bay leaf corn black pepper method Pour oil in a pan and saut the onions until they become translucent. Be careful not to burn them 1 otherwise the soup will taste bad. 2 Next add the garlic bay leaf and saut. Add the green peas and corn saute well then add water. You can add vegetable stock, but water is good enough. Let it simmer for a while until the 3 peas and corn become soft. 4 finish the soup with basil

Quantity 4 no 1 tbsp 4 cup 10 no to taste 3 tsp 2 no 4 cup 4 no

S.no

Chicken with three colour capsicum Ingredient

quantity

S.no 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17

masal mangodi chaat Ingredient

moong dal (soaked for 2-3 hours) green chillies cilantro leaves Salt baking soda Oil Radish grated Small size 4 scallions chopped (green onions) tomatoes chopped green pepper chopped yogurt whisked green cilantro chutney tamarind chutney (Imli ki meethi chutney) garlic chaat masala chili powder to taste chopped cilantro for garnish method Drain the moong dal and grind with green chillies

Quantity 2 cup 6 no 1 cup to taste 1/2 tsp for frying 7 no 6 no 1 cup 1 cup 1 cup 1/ 3cup 1/3 cup 2 tbsp to taste to taste for garnish

1 and cilantro without adding too much water.

I know the batter will be thick but the baking soda

2 will make the pakodis soft and fluffy.

Heat the oil and put small amount of batter (pakodis are smaller version of pakodas) and deep fry them till they are golden brown in color. Now put the 3 pakodis on the plate and layer Now in a large bowl mix all ingredient and topped the salt with mangodis garnish it chopped coriander

S.no

Pasta with garlic sauce Ingredient

Quantity

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chicken haryali Ingredient boneless Chicken Coriander leaves Mint leaves Onions Green chillies Cumin seeds Ginger-garlic paste Butter Oil Salt For whole masala: Cinnamon Cardamom method Cut the chicken into pieces and boil with 1/2 cup of water with 2 tsp for ginger-garlic paste and salt for 1 5-6 minutes. Heat oil in a pan, add the cinnamon, cadamon and 2 onion, saute until becomes golden brown color. Add the green chillies and saute for 10-20 seconds 3 and allow to cool. Grind the fried ingredients with mint and coriander leaves with chicken stock into smooth paste. Melt butter in a pan, add the cumin seeds and saute until splutters. Add the ground paste, reduce the heat and fry for 34 minutes until aromatic. Add the boiled chicken and cook until chicken is well cooked and gravy thickens. Garnish with onion rings and serve hot with naan or roti.

Quantity 3 kg 2 cup 1/2 cup 4 no 2 no 1 1/2 tsp 1 tbsp 1 tsp 1 tsp to taste 2 no 3 no

4 5 6 7 8

S.no 1 2 3 4 5 6 7 8 9 10 11 12 13

Malai Mutton Ingredient boneless mutton, cut into cubes lemon juice thick curd(yogurt) malai (thick fresh cream) nutmeg powder cardamom powder ginger-garlic paste garam masala powder coriander leaves, finely chopped ghee onions, finely sliced cumin seeds Salt to taste Method

Quantity 700 gm 2 tbsp 4 tbsp 4 tbsp 1 tbsp 1 tsp 5 tbsp 1 tsp 4 tbsp 4 tbsp 4 no 2 tsp to taste

Marinate the mutton pieces with the lemon juice, salt, ginger garlic paste, yogurt, malai, nutmeg powder, cardamom powder and keep in 1 refrigerator for 3 to 4 hours or overnight. Heat ghee in a heavy bottomed pan and add cumin seeds. When it splutters,add the sliced onions and fry till light brown, add the marinated mutton. 2 Cover and simmer until it is tender. Now add garam masala and fresh coriander leaves. 3 Cook for another 15-20 minutes on medium flame. Serve hot with parathas or plain rice with some 4 malai on top.

S.no 1 2 3 4 5 6 7 8 9 10 11 12

Paneer jhalfarazi Ingredient

Sunflower oil

Quantity 4 tbsp cumin seed 1 tbsp onion, halved and finely sliced 5 no ginger paste 2 tbsp garlic paste 2 tbsp turmeric powder 1 tsp chili powder 1 tbsp coriander powder 1 tbsp salt to tate green pepper, quartered, deseeded and sliced (150g)400 gm tomatoes, quartered and sliced 4 no paneer, cubed 500 gm Method Heat oil in a skillet and fry cumin seeds for one minute. Add onion and fry on low heat until soft. Add more oil if necessary. Add ginger and garlic paste and fry for a few seconds until well blended. Sprinkle in the spice powders and some salt and cook on low heat until the oil begins to separate in about 3 minutes. Stir frequently to prevent scorching. Add the sliced pepper pieces, stir and simmer gently until they are nearly done but still hold their shape, for about 8 minutes. Add the tomatoes and paneer and cook for about 2 minutes until soft but not mushy; the tomatoes will begin to soften at once because of the salt that has already been added. Check the seasoning (you may need to add a little bit more salt, take off the heat and serve hot, sprinkled with fresh coriander. Serve with Indian bread as suggested by Monisha Bharadway or with basmati rice and another Indian dish/other Indian dishes

1 2 3

S.no 1 2 3 4 5 6 7 8 9 10 11 12

Ingredient Sweet Corn boiled Curd Onion Ginger garlic paste Salt Turmeric powder Chili Powder Tomato Cumin Seed Garam Masala Powder Oil Coriander leaves

Quantity 6 cup 1/2 cup 4 no 4 tbsp to taste 1 tsp 1 tsp 4 no 1 tsp 1 tsp 2 tbsp for garnish

Method 1 Heat oil in pan and put cumin seed in that. Once the cumin seed changes its color add onion into that and fry till it turn golden brown color. Then add ginger garlic paste and put turmeric and chili powder into that. Fry it till oil starts coming from masala. Then add curd into this and keep stirring this till the masala becomes like thick paste. Then add tomato, corn and salt into this and fry for another a minute. Then add cup water and allow it to boil till you reach the desired thickness of gravy. Add garam masala into this. Put off flame and garnish with coriander leaves and serve hot with roti or pulkha.

2 3 4 5 6 7 8 9

S.no 1 2 3 4 5 6 7 8 9 10 11

subz korma Ingerdient soya oil ginger-garlic (adrak-lehsun) paste chopped onions finely chopped green chillies fresh tomato puree turmeric powder (haldi) chilli powder coriander-cumin powder sugar salt soaked and roughly chopped soya nuggets

chopped and boiled mixed vegetables(carrots, French

Quantity 4 tsp 2 tbsp 1/2 cup 4 no 120 ml 1/2 tsp 1 tsp 1 tbsp 1 tsp to taste 1 cup 6 cup 100 ml 2 tbsp

12 beans, cauliflower, green peas etc.) 13 low fat milk chopped coriander (dhania) for garnishing

2 3 4 5

Heat the soya oil in a non-stick kadhai, add the ginger-garlic paste, onions and green chillies and saut till the onions turn golden brown in colour. Add the tomato pure, turmeric powder, chilli powder, coriander-cumin seeds powder, sugar and salt, mix well and cook till the soya oil separates from the gravy. Add the soya chunks and mixed vegetables, mix well and simmer for a few minutes. Add the milk and cream, mix well and cook for another minute. Serve hot garnished with coriander.

thikha shimla mirch Quantity Ingredient 1 Simla mirchees (green bell peppers), 2 red chili powder 3 coriander powder 4 turmeric powder 5 sugar 6 asafoetida 7 mustard seeds 8 cumin seeds 9 Salt 10 chick pea flour 11 amchoor powder 12 oil Method 1 Heat the oil in a kadai or a frying pan. Add the cumin and mustard seeds and cook until 2 they splatter. 3 Add the heeng and cook for another few seconds. 4 Add the peppers and stir fry for 4-5 minutes. Add all ingredients, except besan and the amchur 5 and saute for another couple of minutes. Now add the besan and the amchur and saute 6 stirring continuously for 3-4 minutes. 7 Taste for salt and let the dish cool completely. If traveling with this dish, make sure you 8 completely cool this dish before you store it. It is great with all Indian flat breads. Especially 9 theplas or pooris.

Ingredient 10 no 2 tbsp 1 tbsp 1 tsp 1 tsp 1/2 tsp 1 tsp 2 tsp to taste 1 tbsp 1/2 tsp 2 tbsp

S.no 1 2 3 4 5 6 7 8 9 10 11 12 13

Raswale aloo Ingredient

Boiled potatoes (cut into cubes) tomatoes (made into a puree) oil cumin seeds green chillies (finely chopped) asafoetida powder coriander powder red chilli powder turmeric powder fresh curry leaves finely chopped coriander leaves sufficient water to make the gravy salt Method Heat oil in a kadai or a heavy bottomed vessel. Add cumin seeds. When the seeds splutter add green chillies. Saute for few seconds. Add the tomato puree, salt, asafoetida powder and curry leaves. Saute on a low flame for few minutes. Add coriander powder, red chilli powder and turmeric powder. Saute till oil separates. Add the potatoes and saute for 5 minutes. Add sufficient water to make a gravy. Boil on a medium flame till the gravy thickens a little. Garnish with coriander leaves. Serve hot with purees.

Quantity 12 no 10 no 5 tbsp 2 tsp 6 no 1/2 tsp 3 tbsp 3 tsp 1 tsp 10 no 2 tbsp to taste

1 2 3 4 5 6 7 8 9 10 11 12

S.no 1 2 3 4 5 6 7 8 9 10 11 12 13

kali dal makhni Ingredient

Whole black gram (sabut urad) Red kidney beans (rajma) Salt Red chilli powder Ginger, chopped Butter Oil Cumin seeds Garlic, chopped Onion , chopped Green chillies, slit Tomatoes, chopped Garam masala powder method Pick, wash and soak sabut urad and rajma overnight in three cups of water. Drain. Pressure cook sabut urad and rajma in three cups of water with salt and half the red chilli powder (you can add half the ginger too if you wish) for three whistles. Open the lid and see if the rajma is totally soft. If not cook on low heat till the rajma becomes totally soft. Heat butter and oil in a pan. Add cumin seeds. When they begin to change colour, add ginger, garlic and onion and saut till golden. Add slit green chillies, tomatoes and saut on high heat. Add the remaining red chilli powder and saut till the tomatoes are reduced to a pulp. Add the cooked dal and rajma along with the cooking liquour. Add some water if the mixture is too thick. Add garam masala powder and adjust salt. Simmer on low heat till the dals are totally soft and well blended. Serve hot.

Quantity 4 cup 10 tbsp to taste 4 tsp 4 inch piece 6 tbsp 1 tbsp 2 tsp 10 no 3 no 5 no 2 no 1 tsp

S.no 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18

kachi ghosh ki biryani Ingredient

chicken cubes Sliced onions Basmati rice Red chili powder Coriander powder Curd Ginger garlic paste Javitri Coriander leaves Mint leaves Lemon juice Kesar powder Cinamon Cardamom Cloves Refined oil Atta or maida Charcoal method Fry the sliced onions till golden brown and set aside. Make a soft dough with atta or maida Marinate chicken cubes with add fried brown onions, curd, chili powder, oil, coriander powder, ginger garlic paste, chopped coriander leaves,

Quantity 300 g 100 gm 250 gm 2 tbsp 1 tbsp 40 gm 4 tbsp 4 gm 4 tbsp 4 tbsp 1 tbsp 2 tbsp 1 inch stick 4 no 4 no 60 ml 100 gm 30 gm

1 2 3 4

5 mint leaves, lemon juice and salt for 3-4hrs.

Boil water in a handi add javitri, cinnamon,

6 cardamom, cloves, oil, 7 8 9 10 11 12 13 14 15 16 17

salt, little chopped coriander and mint leaves. Now put the basmati rice. Cook the rice till half done. Put the marinated mutton in a handi. Strain this rice and put it on the marinated mutton. Put the kesar powder in little water and sprinkle it on the biryani. Now cover the handi with a lid and seal it with the dough. Place the handi on a hot plate or a tawa with high flame. Burn the charcoal and place in on the top of the lid. After 20-25mins remove the dough and mix the biryani. Check whether the rice and mutton is cooked.

18 Also check for the seasoning and serve hot.

S.no 1 2 3 4 5 6 7 8 9 10 11 12 13

Kandhari pulao Ingredient Basmati, soaked for 30 minutes, drained Ghee Garam masala, whole Water kesar, soaked in 1/2 cup warm milk Cashew nuts (kaju), broken, fried Walnuts (akhrof), fried Almonds (badaam), fried Groundnuts (moong phalli), fried Pistachios (pista), fried Raisins (Jdshmish), fried Rose water (gulabjal) Onions, fried method Heat the ghee in a pan; add whole garam masala. Saute till they crackle. Add rice and fry till a pleasing smell emanates. Add water and boil till the rice is %th done. Drain. 2. Mix all the dry fruits together. 3. In a pot, sprinkle some saffron mixture, spread a layer of rice and dry fruits, then the remaining saffron mixture, rose water, and fried onions. Seal the pot with aluminium foil. 4. Cook on very low heat for 30 minutes. Remove from heat and serve hot.

Quantity 600 gm 300 gm 10 gm 1 lit few strand 80 gm 80 gm 80 gm 100 gm 80 gm 80 gm 30 ml 120 gm

TYC buffet menu dated : non veg starter murg tandoori veg starter corn ki tikki malai soup subz adraki shorba salad nonveg shreads with cabbage vinegar chicken chaat moong dal ki chaat veg salad and spnich salad pasta assorte letuce green calad main course non veg manglorian chicken curry mutton and pepper fry maincourse veg paneer laababdat gobhi masala navratan korma bagain masala potatoaloo masala dal cholar dal briyanikasmari biryani pulao bodi pulao bread nan /roti/ paratha raita green onion raita sweetslauki ka halva moti choor ke laddu fruits as avalable icreamas avalable

malai corn ki tikki S.no Ingredient 1 chicken 2 plain yogurt 3 red chili powder 4 ginger powder 5 coriander powder 6 garlic powder 7 cumin powder 8 garam masala 9 salt 10 Onion rings 11 Lemon juice

Quantity 1 no 1 cup 1 1/2 tbsp 1 tbsp 2 tbsp 1 tbsp 1 tbsp 1/2 tbsp 1 1/2 tbsp for garnish for garnish

method Clean the insides of the chicken. Remove the skin and make deep cuts all over the chicken with a knife. This 1 helps the chicken absorb the marinade. The marinade: Place the yogurt in a deep bowl. If the yogurt is fairly thick or creamy in consistency you can add one cup of water. Add all the spices and mix well to form a uniform blend. Now coat the chicken with the marinade. Cover the bowl with a lid and let it stand for 6 hours in the refrigerator. Using a brush or spoon, coat the chicken with melted butter. Preheat the oven to 400 degrees Fahrenheit. Grill the chicken in the oven. Turn the chicken over when it takes on a brownish-red color (or darker if you prefer it well done). To check if the chicken is done, poke it with a fork. You will know that the meat is cooked if it separates easily from the bone. Cut the chicken into conventional pieces like drumstick, breast, and the like. Place the chicken pieces on a serving plate and top with onion rings. Finally, sprinkle some salt and lemon juice over it.

malai corn ki tikki S.no Ingredient 1 Potatoes ( parboiled ) 2 Corn( cooked ) 3 Onion ( chopped ) 4 Cheese ( grated ) 5 Green Chillies, chopped fine 6 Coriander Leaves ( chopped ) 7 Lemon Juice 8 Fresh Cream 9 Butter 10 Salt and Pepper
method Grate the parboiled potatoes along with the skin and keep 1 aside. Melt butter in a pan till hot and saute the chopped onions 2 and saute over medium flame till transparent Now add the grated potatoes, cooked corn, salt, pepper, lemon juice, fresh cream, chopped green chillies and 3 coriander leaves and mix well. Spread this mixture evenly in the pan. Sprinkle the grated cheese on top and keep on low heat for 6 minutes. Lift 4 the cake in one piece and turn it upside down. Keep again on low heat for 6 minutes till it is crisp and 5 brown. Cut into squares before serving. Serve hot with Peanut Chutney (Kadale Chutney) and 6 tomato ketchup.

Quantity 4 no 1 cup 1 no 1 tbsp 2 no 1 tsp 1 tsp 1 tsp 1 tbsp to taste

S.no 1 2 3 4 5 6 7 8 9

sabz adharaki shorba Ingredient oil chopped onion finely chopped garlic red chilli broken into pieces and seeds removed chopped mixed vegetables chopped tomato Salt and pepper TO GARNISH : 1 tsp finely chopped mint leaves method Heat oil and fry onion until golden. Add garlic and chilli. Stir for 1 minute. Add the vegetables and stir another minute. Add 3 cup of boiling water and simmer until vegetables are tender for about 7 minutes. Remove the chilli pieces. Mix tomato, salt and pepper in the shorba. Cook further for 5 minutes. Divide hot shorba in 4 soup bowls. Garnish with mint leaves.

Quantity 1 tbsp 4 no 2 tbsp 2 dry chilli 1 kg 2 cup to taste 2 tbsp

chicken shreads with cabbage vinegar S.no Ingredient

Qunatity

moong dal ki chaat S.no Ingredient 1 yellow moong dal (split yellow gram) 2 grated carrots 3 chaat masala 4 dried mango powder (amchur) 5 spring onions, chopped 6 chopped raw mango 7 mint leaves (phudina) 8 chopped coriander (dhania) 9 salt method 1 2 3 4 5
Clean, wash and parboil the moong dal. Wash in cold water, drain and keep aside. Combine all the ingredients except those for the tempering in a large bowl and mix well. For the tempering, heat the oil in a small pan and add the mustard seeds. When they crackle, add the asafoetida and pour over the prepared chaat. Mix well and serve chilled.

Quantity 1/2 cup 1 cup 2 tsp 1 tbsp 2 spring 1/4 cup 2 tbsp 2 tbsp to taste

pasta and spnich salad S.no Ingredient 1 olive oil or cooking oil 2 vinegar 3 dry mustard 4 dried oregano, crushed 5 dried basil, crushed 6 clove garlic, minced 7 pasta 8 Colby cheese, cut into 1/2 inch cubes 9 sweet red or green pepper, 10 sliced pitted ripe olives 11 torn fresh spinach

Quantity 1/2 cup 2 tbsp 1 tsp 1 tsp 1 tsp 1 no 350 gm 1/2 cup 1 no 1/2 cup 1 bunch

method For marinade measure olive oil in a bowl add vinegar, dry mustard, oregano, basil, and minced 1 garlic.Shake well; set aside. In medium saucepan cook pasta according to package directions; drain. Place hot pasta in a tray amd make it cool.Shake marinade mixture again; 2 pour over pasta. Add cheese cubes, red or green pepper, and olive 3 slices. Apply Seal; invert container several times. Before serving, add fresh spinach. Apply Seal; invert container several times, shaking gently to 4 coat salad.

manglorian chicken curry S.no Ingredient 1 Chicken, cut into medium pieces 2 Onion, thinly sliced 3 Tomatoes 4 Potatoes 5 Cloves 6 Sticks of cinnamon 7 Ghee 8 Salt 9 or Masala: 10 Onions 11 Turmeric powder 12 Coriander leaves, chopped 13 Cloves garlic 14 ginger 15 Red chilies 16 Coriander seeds 17 Cumin 18 Peppercorns 19 tamarind
method 1 Boil the chicken and potatoes with cloves, cinnamon and salt, keep aside. 2 Take ghee in a pan and fry onion till golden brown. 3 Add tomatoes, fry and then add the masala. 4 Fry thoroughly for about 15 minutes. 5 Add the cooked chicken along with the stock to it. 6 If required add water and bring it to a boil. 7 Garnish with coriander leaves. 8 Mangalore Chicken Curry is ready.

Quantity 1 kg 1 no 3 no 2 no 4 no 3 no 3 tsp to taste 4 no 1 tsp 3 tsp 3 no 1 inch 10 no 2 tsp 2 tsp 6 no 1 tsp

paneer laababdat S.no Ingredient 1 Cottage cheese 2 ghee or vegetable oil 3 cumin seeds 4 carom seeds 5 chopped onion 6 chopped tomato 7 tomato puree 8 chilly powder 9 Garam masala 10 ground cumin seeds 11 kasuri methi 12 white butter 13 fresh cream 14 salt 15 Chopped coriander, shredded ginger, sliced tomato peel.
1. Take a pan and heat oil in it. Now, add cumin seeds and carom seeds to it and saut for half a minute. Now, toss in the chopped onion in the pan and saut till the onions turn brown. 2. Add chopped tomatoes and stir well. 3. Now, add some tomato puree over it for color and cook over low flame for a minute. 4. Now, add the cumin seed powder, red chilly powder, Garam masala and a pinch of kasuri methi. Keep on stirring for some time. 5. After this, add in the Paneer cubes and stir for some time. Now, keep it for cooking over low flame for 10 minutes. 6. Now, add the butter and cream over the top. 7. Garnish with shredded ginger, chopped coriander and sliced tomato peel.

Quantity 200 gm 3 tbsp 1/2 tsp 1/2 tsp 2 no 2 no 3 tsp 1/2 tsp 1/2 tsp 1/4 tsp 1/4 tsp 3 tbsp 50 gm to taste

Gobhi masala S.no Ingredient 1 Cauliflower, cut into florets 2 Oil for deep frying 3 onions 4 green chilies 5 cloves of garlic 6 ginger 7 tomatoes made into a puree 8 red chili powder (lal mirch powder) 9 coriander powder (dhania powder) 10 garam masala powder 11 turmeric powder (haldi) 12 kasoori methi 13 Salt
method

Quantity 1 no large for deep fry 2 no 2 no 10 no 1 inch piece 2 tomato 1 tsp 1 tsp 1 tsp 1/2 tsp 1 tsp to taste

1 2 3 4 5 6 7

First deep fry the washed cauliflower flowerets and keep aside. Now heat 2 tblsp oil in a wok. Make a paste of onions, green chilies, ginger and garlic and put it in the wok. Saut till it changes color and add the tomato puree to it. Now add all the spices, salt and kasoori methi and saut till oil separates. You can now add the flowerets, a cup of water and mix well. Garnish with chopped fresh coriander and serve with rotis.

navratan korma S.no Ingredient 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17

Boiled vegetables (9 varieties-potatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage, bottle gourd, cluster beans) Grated paneer Tomatoes Grated onions Ginger paste Garlic paste Salt Turmeric Powder Red chilli powder Coriander powder Garam Masala Powder Cream Vegetable oil Ghee Milk / water Dry fruits (cashew nuts, raisins) Coriander leaves

Quantity 500gm 150 gm 5 no 3 no 1/2 tsp 1 1/2 tsp to taste 1 tsp 1 1/2 tsp 1 tsp 2 tsp 2 tbsp 6 tbsp 1 tbsp 1 cup 1/4 cup for garnish

method Boil tomatoes till tender. Allow them to cool. Then peel off the tomato skin to make puree. Readymade tomato puree can also be used. Take 1 tbsp ghee and slightly fry the dry fruits for about 1 min on medium heat. Heat oil in a pan. Fry onions and ginger-garlic paste till golden brown. Add salt, turmeric powder, red chilli powder, coriander powder, garam masala and fry for 2-3 minutes. Next add tomato puree and dry fruits. Stir well and cook the mixture for 4 minutes. Ensure that the mixture doesn't stick to bottom of pan. Add milk (use water alternatively). Bring it to boil. Reduce the heat and cook until the gravy becomes thick. Add paneer to the gravy and stir well. Finally add all the vegetables to the above gravy and cook for 5-7 minutes. Serve the navratan korma hot. Put cream and chopped coriander leaves on the navaratna korma decorate .

Bagian Masala S.no Ingredient 1 Eggplant small and round 2 Onion 3 Coconut grated 4 Ginger 5 Garlic 6 Peanuts 7 Coriander seeds 8 Cumin seeds 9 Poppy seeds 10 Sesame seeds 11 Red chilli powder 12 Turmeric powder 13 Tamarind extract 14 Green chilli splited into half length-wise 15 Salt 16 Sugar 17 Cilantro/coriander leaves chopped, for garnishing 18 Oil method Wash and cut the eggplant into quarters length-wise and fry them 1 in oil till well-browned and soft. Drain and set aside. Roast peanuts and grated coconut lightly in a hot pan taking care 2 not to burn it. Drain and set aside. Roast coriander, cumin, poppy, and sesame seeds in the same pan 3 taking care not to burn. Powder all these ingredients finely. Blend onions, garlic, ginger and coconut into a smooth paste and fry the mixture until browned. Add turmeric and powdered spices 4 and fry a little. Add tamarind juice, green chillies, red chilli powder, salt to taste, and some water. Cook for 2 minutes. Then add fried eggplant and 5 cook for 3 minutes on a low flame or simmer till gravy thickens. Take care not to break the eggplants while stirring. Garnish with 6 cilantro/coriander leaves. Serve hot. Enjoy!

Quantity 5 kg 5 no 5 tbsp 2 inch 8 no 6 tbsp 2 tbsp 3 tbsp 4 tbsp 4 tbsp 2 tbsp 1 tsp 9 tbsp 6 no to taste 1 tsp for garnishing 5 tbsp

aloo masala S.no Ingredient 1 potatoes, cubed 2 onion, finely chopped 3 garam masala 4 fresh ginger, finely grated 5 oil 6 mustard seeds 7 leaves 8 coriander

Quantity 10 no 3 no 2 tsp 30 gm 6 tbsp 2 tsp 10 no 1/2 cup

Method

cook the potato in just enough water to cover with threequarters of the onion, the turmeric, half teaspoon salt and the green chilli, for about 8 minutes, until half cooked.

2. Meanwhile, blend the garam masala, coconut and ginger in a blender. Add to the potato, and continue to cook for a further 8 minutes, until tender but not soft. 3 3. Heat the oil in a frying pan and add the mustard seeds. Let them sizzle for a few seconds until they have all popped, then add the remaining chopped onion and fry until golden. Stir into the curry. 4 4. Add salt to taste and sprinkle on the curry and coriander leaves.

S.no 1 2 3 4 5 6 7 8 9 10 11 12 13

cholar dal Ingredient ghee green chillies slit garam masala powder coriander powder bay leaves coconut red chilli powder turmeric powder tsp sugar bengal gram divide (chana dal) cumin powder salt raisins method Wash the dal and boil with 4 cup of water. Mix in turmeric, cumin, garam masala, and slit green chillies. Mix in salt and sugar to taste. Mix well and stir fry till the time the dal is soft and thick. Heat up ghee in a kadhai. Mix in bay leaves and garam masala. When it stops spluttering mix in it to the dal. Mix thoroughly. Cut the coconut into small dices and fry in ghee till light brown. Mix in this to the dal and stir.
Serve hot along with luchi.

Quantity 4 tbsp 8 no 2 tsp 2 tbsp 3 no 1/2 no 3 tsp 2 tsp 4 tsp 500 gm 4 tbsp to taste 4 tbsp

S.no 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17

Kashmari biryani Ingredient Chicken Basmati rice 1 kg Milk 200 ml Curd 2 tsp Dry ginger powder 1 tsp Bay leaf 2 Ghee 150 gms Kewra essence 1/4 tsp Saffron 2gms Red chilli powder 2 tsp Asafoetida A pinch Garam masala powder 1/2 tbsp Garam masala 1 tbsp Fennel seed powder 1 tbsp Fennel seeds 1 tbsp Sugar 1/4 tsp Salt as per taste Method

Quantity 750 gm 1 kg 200 ml 2 tsp 1 tsp 2 no 150 gm 1/4 tsp 2 gms 2 tsp 1/4 tsp 1/2 tbsp 1 tbsp 1 tbsp 1 tbsp 1/4 tsp to taste

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18

Fry asafoetida and chicken pieces in ghee. Add curd and continue to cook for 10 mins on medium high flame. Pour water and add salt to taste. Mix well. Add chilli powder, ginger powder and bay leaf. Fry for a few minutes and add 1/2 litre water. Add 1/2 tbsp garam masala powder and 1 tbsp fennel seed powder. Simmer the mixture till the meat is done. Remove mutton pieces and keep them separate. Boil 2 litres of water and 2 tbsp salt. Tie garam masala and 1 tbsp fennel seeds in a piece of cloth. Put it in the boiling water. Now add rice and cook on a low flame till half done. Drain the rice and cool. Alternately arrange mutton and rice layers in a baking tray. Add milk and ghee. Sprinkle the saffron and the kewra essence. Cook in a preheated oven, covered with a foil, for 20 mins at 180C or 350F.

S.no 1 2 3 4 5 6 7 8 9 10 11 12

bodi pulao Ingredient basmati rice black eyed beans(lobia) butter or ghee onions (sliced) tomatoes (cut into quarters) piece of cinnamon cloves cumin seeds mustard seeds turmeric powder red chilies Salt Method Soak black-eyed beans for a minimum of 3-4 hours or overnight. Soak rice for an hour. Drain both peas and rice and set aside. In a large pan, heat 1 tablespoon of ghee, fry half the quantity of the sliced onion, setting aside for garnishing Heat remaining ghee in a pressure cooker, add cinnamon, cloves, cumin and mustard seeds and allow to crackle. Add turmeric and chilies. Lower flame and fry the rest of the onions till golden brown. Add tomatoes and allow to cook through Add rice and black-eyed beans, stir in spices and continue to cook over a low flame for another 5 minutes. Add enough water to cook the rice and the beans. Garnish with the set-aside onions.

Quantity 500 gm 150 gm 6 tbsp 4 no 4 no 1 inch 4 no 1 tsp 1 tsp 1 tsp 4 no to taste

2 3 4

5 6 7

TYC buffet menu dated : non veg starter mirch kebab kali veg starter soyabeen ki tikki soup subz kokami jhol salad nonveg salad with corn and green peas chicken chaat chatpate chana chat veg salad with vegetables and honey mustard sauce pasta assorte letuce green calad main coursesag wala murg non veg dhai mutton korma maincourse veg mirch paneer kali falli aur seengh dane ki sabzi niligiri korma kofta curry potato dhai wale aloo dal tadewali chane ki dal briyani biryani dum e pukth pulao kashmiri pulao breadnan /roti/ paratha raita pyaaz mirch ka raita sweets oong dal halva m fruit kesari fruits as avalable icream avalable as

S.no 1 2 3 4 5 6 7 8 9 10 11

kebab kali mirch Ingredient

chicken breasts ginger-garlic paste Kashmiri chili powder Salt and pepper hung curd fresh cream crushed peppercorns oil black cumin seeds garam masala powder fresh lemon juice method Marinate the chicken breasts with ginger-garlic paste,

Quantity 400 gm 100 gm 50 gm to taste 100 gm 50 ml 4 tsp 4 tsp 1 tsp 2 tsp 2 tsp

1 Kashmiri chili powder, salt and pepper to taste.

Add the remaining ingredients and mix well.

2 Refrigerate for an hour. 3 tandoor till done.

Skewer the chicken breast pieces and cook in a

Soyabeen ki tikki S.no Ingredient Kabuli chana (chick peas), boiled and drained 1 soya nuggets 2 finely chopped mint 3 finely chopped green chillies 4 finely chopped ginger 5 oil 6 Salt 7 method 1 Soak soya nuggets in hot water for 10 to 15 minutes. 2 Drain and squeeze out all the water. Blend together Kabuli chana, soya nuggets and mint in a 3 blender to get a smooth paste. 4 Add green chillies, ginger and salt, and mix well. Divide the mixture into 4 equal portions and shape it 5 into round, flat tikkis. Cook them on a non stick pan using a little oil till both 6 sides are golden brown. 7 Serve hot with a chutney of your choice.

Quantity 1/2 cup 1/2 cup 1 tsp 1 tsp 1 tsp to taste

S.no 1 2 3 4 5 6 7 8 9 10 11

chicken salad with corn and green peas Ingredient

small green peas corn green pepper, chopped fine onion, chopped celery, chopped boiled chicken shreded salt black pepper lime juice black salt olive oil method in a large bowl mix green peas, corn green 1 pepper onion celery and chicken shreded In another bowl add olive oil lime juice chrush 2 black pepper salt mix the ingredient togther with the dressing and served chilled

Quantity 100 gm 100 gm 2 no 2 no 1/2 cup 600 gm to taste 1/2 tsp 1 no 1 tsp

S.no 1 2 3 4 5

chatpate chane ki chaat Ingredient channa chopped cucumber chopped tomatoes chopped spring onion

Quantity cup 1/2 cup 1/2 cup 1/2 cup 1/2 cup 2 tsp 1/2 cup 1 Tbsp 2 to taste

cabbage(shreded) 6 chat masala 7 lemon juice 8 capsicum 9 (can be made without oil also). salad oil or olive oil 10 finely chopped green chillies 11 salt

method 1 soak channa overnight, then tie them in a soft cotton cloth hrs. keep it at a warm place. pressurecook the channa till 2 then place all the chopped veg (cucumber, tomatoes, spring onion, cabbage,capsicum) together. drain out the water from 3 mix all the ingredients i.e. channa, chopped vegatables, chat salt. refrigerate the salad for about an hour to enjoy the recipe to the fullest.

pasta with vegetables and honey mustard sauce S.no 1 2 3 4 5 6 7 8 Ingredient Mayonnaise - 6 tbsn.( I used eggless ) Mustard Sauce - 1 tbsn. Honey - 2 tbsn. Sweet corn baby corn capsicum grated carrot pasta method Boil pasta. Boil sweet corn . Mix mayonnaise, mustard sauce and honey together.(you will get pouring consistency) Mix everything together and refrigerate for an hour . Quantity 6 tbsp 1 tbsp 2 tbsp 1/2 cup 1/2 cup 1/2 cup 1/2 cup 350 gm

1 2 3 4

murg sag wala S.no Ingredient 1 skinless chicken pieces (legs or breasts preferable) 2 large bunches spinach 3 vegetable/ canola/sunflower cooking oil 4 peppercorns 5 cloves 6 pods cardamom 7 large onions chopped very fine 8 garlic paste 9 ginger paste 10 coriander powder 11 cumin powder 12 garam masala powder 13 medium tomatoes chopped fine 14 Salt to taste
method Wash the spinach well and chop. Put into a pot with half a cup of water and salt to taste and boil till cooked. Grind the spinach into a paste in a food processor. Keep aside. Heat the oil in a pan on a medium flame and fry the chicken pieces till well browned. Remove and keep aside. Again heat the same oil, then add the whole spices. As the spices turn slightly darker, add the onion, ginger and garlic pastes and fry till the onions are pale golden in colour.

Quantity 1 kg 3 no 3 tbsp 5 no 4 no 4 no 2 no 2 tbsp 1 tbsp 1 tsp 1 tsp 1 tbsp 2 no to taste

1 2 3 4 5 6 7 8 9 10

Add all the other spices - coriander, cumin and garam masala - and fry for 5 minutes.
Add the tomatoes and fry till the oil begins to separate from the masala. Add the chicken to this masala, mix well and add half a cup of water. Cook till the chicken is almost done. Add the spinach now and mix well. Cook till most of the water dries up. Remove from the fire and garnish with a dollop of fresh butter. Serve with hot Chapatis (Indian flatbread) or Parathas (pan-fried Indian flatbread).

dhai mutton korma S.no Ingredient 1 mutton, cubed 2 potatoes. peeled and halved 3 onions, chopped and pasted in food processor 4 ginger paste 5 garlic paste 6 curd, whisked. 7 tomato, pureed in a blender. 8 red chilli powder (optional) 9 coriander powder 10 cumin powder 11 sugar 12 bay leaves 13 cloves (whole) 14 stick cinnamon(whole) 15 whole cardamoms (whole) 16 oil 17 salt to taste
method

Quantity 1 kg 6 no 4 no 1 tbsp 2 tbsp 1 cup 1 no 1 tbsp 2 tbsp 1 tbsp 1 tbsp 2 no 4 no 1 no 4 no 3/4 cup to taste

1 2 3 4 5 6

Marinate meat in the mixture of curd, chilli, ginger, garlic paste, tomato paste, sugar, salt as per individual need and coriander - cumin powder for 3 - 4 hours. Heat oil in a pressure cooker. Add whole crushed spices and bay leaves. Add onion paste and brown. Add meat with marinade. Brown till oil separates. Stirr ocassionally. Add 3 cups of hot water and salt if needed. Add the halved potatoes and cook slowly till meat is soft and fully cooked.

falli aur seengh dane ki sabzi

S.no 1 2 3 4 5 6 7 8 9 10 11 12

Ingredient
gavar (cluster beans chopped onion chopped potato (small) ginger paste garlic paste red chili powder chopped tomato amchoor powder peanut powder (for Garnish) few curry leaves salt to taste oil for cooking method Cut the start and end corner of the cluster beans, chopped and wash it. Boil till the gavar is nearly done and almost tender. Remove from heat and drain the water. Heat oil in a kadai, add curry leaves, ginger-garlic paste and stir for 2 minutes over medium heat. Add onion and fry till they turn in golden color. Add salt, turmeric powder, red chili powder and mix well. Add tomatoes and stir again for 5 to 7 minutes. Now add boil gavar, chopped potatoes and add little water to it. Cover the lid and let it simmer for 10 minutes or until the potatoes are tender over low heat. Garnish with peanut powder.

Quantity 250 gm 1 no 1 no 1 tbsp 1 tbsp 1 1/2 tbsp 1 no 1/2 tsp 2 tbsp 10 no to taste 2 tbsp

1 2 3 4 5 6 7 8 9

10 Serve hot with chapati, dal- rice and papad or pickle.

S.no 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18

paneer kali mirch Ingredient

Cottage Cheese Onion Ginger Garlic pods Green chillies coriander Mint/Pudina Yogurt Bay leaves Cloves Cinnamon sticks Green Cardamoms Coriander/Dhaniya powder Cumin powder Garam Masala powder Fresh Cream Peppercorns Salt

Quantity 500 gm 2 no 2 inch piece 6 no 3 no 10 springs 5 spring 1/2 cup 2 no 4 no 2 no 3 no 1/2 tsp 1/2 tsp 1/2 tsp 2 tbsp 1 tbsp to taste

method Cut the cottage cheese into cubes and fry them in 1 1 tbs oil until lightly browned and keep aside. Heat oil in a pan and saute the onions until brown and grind into a fine paste along with ginger, garlic and 2 green chillies. Heat 2 tbs oil in a skillet ,add bay leaves, cloves, cardamoms and cinnamon sticks followed by the 3 ground paste and mix well. Add whisked yogurt, coriander powder and garam

4 masala powder. Add fresh cream and salt to taste. 5 Add a cup of water and bring the gravy to a boil. 6 Transfer the gravy to a baking dish.

Add fried paneer cubes and the chopped cilantro and mint, Cover with aluminum foil tightly and bake in the 7 oven at 350 F for 10-15 minutes. 8 Sprinkle ground peppercorns on top.

S.no 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22

nilgiri korma Ingredient coriander leaves (dhania patta) chopped curry leaves garam masala powder potato (aloo) green peas (matar) shelled cauliflower(gobhi) french beans groundnut (moong fali) oil medium onions capsicum (shimla mirch) salt carrots tomatoes for masala paste ginger (adrak) cumin seed (jeera) poppy seeds (khuskhus) garlic chillies whole coconut scraped coriander seed fennel (saunf) seed method

Quantity 1/4 cup 12 no 1 tbsp 1 no 1/2 cup 1/4 cup 10 no 12 tbsp 2 no 1 no to taste 1 no 2 tomattoes 1 inch 1 tsp 2 tbsp 12 no 6 no 1/2 cup 2 tbsp 2 tbsp

1 2 3

Wash and cut all the vegetables into equal size pieces. Cut the onion. Wash and puree the tomatoes. Heat up two tablespoon of oil and fry the paste ingredients till light brown, cool and grind to a paste with little water. Wash and cut the coriander leaves. Boil the potatoes, cauliflower and carrots till half done in salted water. Remove and keep aside. Heat up oil in pan and mix in the onion and fry till golden brown. Wash and mix in the curry leaves and masala paste. Fry till the oil separates. Mix in the vegetables and continue stirring. Pour out the tomato puree and bring to boil. Mix in two cup water and simmer (boil slowly at low temperature) till the vegetables are cooked and the gravy is thick. Sprinkle the garam masala, stir well. Serve nilgiri kurma hot.

4 5 6 7 8 9 10 11 12

13 14 15

S.no

malai kofta Ingredient For the koftas green peas cauliflower, finely chopped french beans, finely chopped carrots, finely chopped potatoes, boiled and mashed bread crumbs bread slice, soaked in water garam masala chilli powder lemon juice oil
salt and black pepper (kalimirch) powder to taste

Quantity 100gm 100 gm 100 gm 100 gm 250 gm 2 tbsp 1 no 1 tsp 1 tsp 1 1/2 tsp for frying to taste

To be ground into a paste (for the koftas) cloves garlic (lehsun) ginger (adrak) green chillies For the gravy tomatoes onions cloves (laung / lavang) small sticks cinnamon (dalchini) cornflour sugar garam masala chilli powder butter
salt and black pepper (kalimirch) powder to taste

9 no 1 inch 7 no

750gm 3 no 4 no 2 no 1 tbsp 1 tsp 1 tsp 1 tsp 4 tbsp to taste

For the baking fresh cream grated processed cheese method For the koftas
1. Boil the peas. 2. Steam the cauliflower, french beans and carrots in a pressure cooker without adding water. 3. Add the vegetables and peas to the potatoes and make a dough. 4. Add 1 tablespoon of bread crumbs and the bread slice. 5. Add the paste, garam masala, chilli powder, lemon juice and salt and form into kofta balls. 6. Roll the koftas into the remaining bread crumbs and deep fry in oil to a golden brown colour. Keep aside.

For the gravy

1. Put the tomatoes in hot water for 10 minutes. Remove and blend into a puree. 2. Blend the onions in a liquidiser with very little water. 3. Heat the butter, add the onions and stir fry for 5 minutes till light brown. 4. Then add the cloves, cinnamon and paste and fry again for 2 minutes. 5. Add the tomato puree and cook for 2 minutes. 6. Add 1 teacup of water and boil for 3 to 4 minutes. 7. Pour the mixture into a blender, add the cornflour and sugar and blend. 8. Put to cook again and add the garam masala, chilli powder, salt and pepper and cook for 5 minutes.

How to proceed
1. Arrange the koftas in an ovenproof dish. Pour the gravy and fresh cream over the koftas. 2. Sprinkle the grated cheese on top and bake or grill for 10 to 15 minutes in a hot oven at 200 degree C (400 degree F ) until the cheese melts.

dhai aloo S.no ingredient 500gm aloo (potatoes) boiled and peeled 1 tbsp ginger-finely sliced a pinch asafoetida 1 tsp cumin seeds 1/2 tsp garam masala 2 tsp coriander powder 2 tsp salt 1/2 tsp chilli powder 1/2 tsp turmeric powder 1/2 cup yogurt (curd) 3-4 green chillies 2 tbsp clarified butter 1 tbsp coriander leaves-choppe method Break the aloo (potatoes), by holding each in the palm of your hand and closing the fist. Keep these unevenly broken 1 potatoes aside until further use. Heat the ghee, add cumin and asafoetida. When the cumin splutters, add ginger and saut till slightly fried. Lower the flame, add yogurt 1 tbsp at a time, stirring vigorously until all of it is well blended. Add garam masala, coriander, salt, turmeric and chilli powder. Stir a few times until well mixed, add potatoes and green chillies, turn around over high heat, until they look slightly fried. Add about 2 cups water, bring the mixture to a boil, and then simmer uncovered for about 15 minutes. Serve aloo dahi wale hot, garnished with coriander leaves.

Quantity 500 gm 1 tbsp 1/4 tsp 1 tsp 1/2 tsp 2 tsp 2 tsp 1/2 tsp 1/2 tsp 1/2 cup 4 no 2 tbsp 1 tbsp

2 3

4 5 6

Kashmiri pulao S.no ingredient 1 2 3 4 5 6 7 8 9 10 11 12 13

Long Grain (Basmati) Rice Onion sliced vertically Cinnamon (dalchini) cardamom (Elaichi) cloves turmeric powder saffron (kesar) Milk walnut cashew nut water oil salt to taste

Quantity 500 gm 100 gm 5 gm 5 gm 5 gm 1/4 tsp 1 gm 10 ml 20 gm 20 gm as required 50 gm to taste

method

1 2 3 4 5 6 7

Wash and soak rice. Heat oil and fry onions till golden brown and remove. Fry whole spices, turmeric powder, add rice and saut. Add half-saffron dissolved in little warm milk. Add hot water and mix well. Cook a little. Finish with remaining saffron and cook till grains are separated and done. Garnish kashmiri pulao with fried onions, walnuts & cashew nuts.

biryani dum e pukth S.no Ingredient 1 Lamb for the rice: 2 Rice, Basmati 3 Green cardamom (choti elaichi) 4 Cloves (laung) 5 Cinnamon (dalchini), 1 inch sticks 6 Cumin (jeera) seeds 7 Nutmeg (jaiphaf) 8 3 - 4 blades Mace (javitri) 9 Water 10 Bay leaves (tej patta) 11 Saffron (kesar) 12 water or milk 13 Garlic (lasan) 14 Ginger (adrak), 15 Ghee 16 Onions, sliced 17 Cloves, powdered 19 Mace 20 Cinnamon sticks, powdered 21 cardamom, powdered 22 Salt 23 Yoghurt (dahi) 24 Yellow chilli powder 25 a few strands Saffron 26 Mint (pudina) leaves 27 Vetivier (kewda) essence 28 Onions, medium-sized, sliced, browned 29 Black cumin (shahi jeera) seeds 30 Lemon (nimbu) juice 31 Cream method 1. For the rice, tie all the spices except bay leaves, in a muslin cloth. Immerse in water and bring to the boil. Add rice and bay leaves. Cook till the rice is half done; drain out the water and spread the rice on a tray. 2. Colour half the rice with the saffron mixture. Mix the white and the saffron-coloured rice together. Keep aside. 3. Grind ginger and garlic together and squeeze the extract. Quantity 1 kg 500 gm 6 no 10 no 1 inch stick 1 tsp 1/2 piece 3-4 no 8 cup 5 no 1 tbsp 15 ml 50 gm 1 inch piece 250 gm 2 tbsp 1 tsp 1 tsp 1 tsp 5 no to taste 150 gm 2 tsp 1 gm 2 spring 5 ml 2 no 1 tsp 1 no 1 1/4 cup

4. Heat the ghee in a pan; brown the onions and keep aside to cool. Then grind and mix with the lamb. Add ginger-garlic extract. 5. Mix in the powdered cloves, mace, cinnamon, green cardamom, and salt. 6. Cook the lamb in a wok (kadhai) till brown. Add yoghurt and yellow chilli powder. Mix well.

7. Once the gravy thickens, add a little water. When the lamb is tender, remove the lamb pieces, and strain the gravy. Grind the saffron and blend into the cooked lamb. 8. Mix the strained gravy with the lamb. 9. Line the bottom of the pan with ghee, add one layer of rice, then a layer of lamb curry. Repeat till all the rice and curry are used up. The last layer should be of rice. 10. Sprinkle the mint leaves, vetivier essence, fried onions, and black cumin seeds on top of the rice. Add lemon juice and cream, close the lid tightly and seal with dough. 11. Keep the pan over a slow charcoal fire with a few live charcoals on the lid for about 45 minutes. This is the traditional way of making biryani.You can also keep it in the oven for 30 minutes. Serve hot.

tadewali chane ki dal S.no 1 2 3 4 5 6 7 8 9 10 11 12 13 14 Ingredient dal picked washed and soaked in water for 30 minutes ginger chopped cloves cinnamon salt turmeric powder ghee or oil cumin seeds onion finely chopped tomato chopped green chillies to taste chopped dried fenugreek fresh coriander finely chopped Quantity 2 cup 9 cup 1 inch piece 2 no small piece to taste 1/2 tsp 1 tbsp 1/2 tsp 1 no 1 no 4 no 1/2 tsp 1 tbsp

method Put the dalinto the pressure cooker along with the 1 ginger, cloves, cinnamon, salt and turmeric. 2 Put in all the water in which the dal was soaked. 3 Put the cooker onto high heat. As soon as the pressure reaches maximum, i.e., the cooker whistles, turn the heat to low and continue to 4 cook for 18 minutes. 5 Let the pressure reduce on its own. 6 Open the cooker and check that the dal is well-blended. If you want a really smooth result, you can mash it with 7 a wooden spinach masher. 8 In the small pan, put the oil or ghee. 9 Let it heat up. 10 11 12 13 Drop in the cumin and let it turn a few shades darker.Add the onion. Fry it till it is light brown. Keep stirring or it will burn. Add the tomato, green chilli and fenugreek.

Cook till the fat separates and the tomato becomes 14 mushy.

TYC buffet menu dated : non veg starter murg kebab malai veg starter alak paneer ki tikki p soup chane daal ka khatta rassa salad nonveg chicken and brown onion salad chaat hare matar or chane ki chaat veg salad green beans and pasta salad assorte letuce green calad main course nonmurg achari veg thika gosth maincourse veg paneer muglai dum padval mix veg avail bharva shimla mirch potato peashwari aloo dal kahtti dal briyani handi biryani pulao nimbu pulao bread nan /roti/ paratha raita cumin raita sweets badam ka halva lapsi ka kheer fruits as avalable icream as avalable

malai murg kebab S.no Ingredient 1 chicken, boneless 2 oil

For the First Marinade:

Quantity 500 gms for basting 1 tbsp 1 tbsp 2 TBSP 125 gm 50 gm 1/2 tsp 1/2 tsp 1/2 tsp 1/2 tsp 1/2 tsp 1/2 tsp 1/2 tsp 1 tbsp 60 ml 1/2 tsp to taste

1 ginger paste 2 garlic paste 3 vinegar

For the Second Marinade:

1 2 3 4 5 6 7 8 9 10 11 12 13

hung curd processed cheese, grated coriander powder chilli powder fennel seeds (saunf) powder cardamom powder cinnamon powder mace powder nutmeg powder fresh coriander leaves cream saffron (dissolved in 2 tbsp - warm water) salt Method Marinate the chicken in the first marinade ingredients. Refrigerate for 2 hours, then remove from the fridge and drain. Mix together the ingredients of the second marinade and marinate the chicken in the mixture. Again, refrigerate for 2 hours. Now skewer the chicken pieces on a skewer and cook in a tandoor. Baste with oil at regular intervals.

1 2 3 4 5 6

S.no 1 2 3 4 5 6 7 8 9 10

Palak aur paneer ki tikki Ingredient

Spinach Potato Corn Flour Ginger(chopped) Onion(finely cut) Green Chilies Salt Coriander Seeds(powder) Dry Mango Powder Vegetable Oil for frying

Quantity 250 gm 250 gm 2 tbsp 1 tsp 1 no 2 nos to taste 1 tsp 1 tsp for frying

Method 1 Wash palak and grind it to paste. Keep aside.

2 3 4 5 6 7

Boil potatoes; peal and mash. Cut onions, ginger, a green chillies and mix mashed potatoes. Add the Palak, onion, ginger and cornflour and mix well Add salt, green chills, Dhania powder and amchoor powder. Make small patties (tikkis). Fry on tava or heavy-bottom frying pan. Palak Tikkis are ready to serve

S.no 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16

Dal ka khatta shorba Ingredient

cumin seeds coriander seeds pepper clove cinnamon cardamom seeds onion ginger chilli powder turmeric powder chopped tomato red gram ( tovar) dal vegetable / chicken stock salt lime juice coriander leaves method Dry roast the first six ingredients, cool and powder. In a pressure cooker, combine all the ingredients ( including the spice powder) except the salt, lime and coriander. Pressure cook for 10 minutes. Cool and blend in a mixer. Add more water or stock, if a thinner soup is desired. Add salt heat till it begins to boil. Serve sprinkled with lime juice and garnished with a few coriander leaves

Quantity 1/2 tsp 1/2 tsp 1/2 tsp 1 no small piece 2 no 1/2 cup 1 inch 1/2 tsp 1/2 tsp 1/2 cup 1/2 cup 1 liter to taste to taste for garnish

1 2 3 4 5 6

S.no 1 2 3 4 5 6 7 8 9

CHICKEN AND BROWN ONION SALAD Ingredient boneless chicken breast halves mixed salad greens tomato, chopped Brown onion shredded reduced-fat Cheddar cheese sliced ripe olives green onions, chopped chopped walnuts youghurt dressing

Quantity 400 gm 3 cup 2 tomato 1/4 cup 1/4 cup 1/4 cup 2 no 2 tbsp 1/4 cup

Method Grill chicken, covered, over medium heat for 8-10 minutes 1 on each side or until no longer pink. Divide salad greens between two serving plates; top with 2 tomato, cranberries, cheese, olives, onions and walnuts Slice chicken; arrange over salads. Serve with Italian 3 dressing

hare matar or chane ki chaat S.no 1 2 3 4 5 6 7 8 9 Ingredient hara chana, steamed chopped onion chopped tomato Chaat masala, lemon juice red chille pwd, black salt, salt pepper Quantity 2 cup 2 tbsp 2 tbsp 1 tsp 1 tsp 1 tsp 1/2 tsp to taste 1/2 tsp

Method 1 In a bowl mix all ingredient togther 2 serve the chat on top of the shreded letuce

green beans and pasta salad S.no 1 2 3 4 5 Ingredient

package penne pasta fresh green beans, trimmed and cut into 1 1/2-inch pieces cherry tomatoes, halved

Quantity 400 gm 100 gm 1 cup 1/2 cup 1/4 cup

Basil-Honey-Garlic Vinaigrette
chopped red onion

method
1. Bring a large Dutch oven of salted water to a boil over mediumhigh heat. Add pasta, and cook 5 minutes. Add green beans, and cook 5 to 6 minutes or until pasta is tender but still firm to the bite and green beans are tender. Drain and rinse with cold water; place in a large bowl. 2. Add tomatoes, vinaigrette, and onion, tossing to coat. Serve immediately, or cover and chill up to 2 hours.

S.no 1 2 3 4 5 6 7 8 9 10 1 2 3 4 5 6

achari murgh Ingredient

Mustard oil Onions Chopped Finely chopped ginger Minced Garlic Boneless Skinless Chicken Turmeric powder Cayenne powder Salt Tomatoes Chopped Water Whole Spices Fenugreek seeds Fennel seeds Cumin seeds Onion seeds Mustard seeds Cloves Method Dry roast spices one at a time and transfer to Food Processor. Operate Food Processor in pulse mode. You want the spices bruised and coarse ground. You do not want to make a powder. Set aside. Set whole spice mix aside. Heat mustard oil in a heavy bottom pan till it starts to smoke. Shut off heat. Let it cool Re-heat mustard oil at medium heat. Add onions. Saut till brown. Add ginger, garlic, and chicken. Saut about 3 minutes. The chicken will turn white. Add Turmeric, Cayenne, Salt, Whole spice mix. Saut about 2 minutes. Add tomatoes. Saut till moisture is gone and the oil starts to separate. Add water. Bring to a boil. Turn down heat. Cover. Cook on medium heat till chicken is tender about 20 minutes. Stir in lime juice and cilantro

Quantity 1/4 cup 2 cups 2 tbsp 2 tbsp 800 gm 1 tsp 1 tsp to taste 11/2 cup

1/2 tsp 1 tsp 1/2 tsp 1 tsp 1 tsp 5 no

thikha gosht S.no Ingredient

Mutton:500gm Onion : 2 Tomatoes : 2 Ginger& Garlic Paste : 3 tbsp Oil : 5 tbsp Cinnamon stick : 1 inch Cloves : 3 Bay leaves : 2 Fennel seeds : 1 tbsp Turmeric Powder: 1tsp Curry leaves : 6 to 8 Red Chili Powder : 1/2 tbsp Coriander powder : 1 tbsp Black Pepper : 2 to 3 tbsp ( according to your spice level) Coriander leaves : few ( for garnishing)

Quantity

Method
1. Heat 1/2 spoon oil in a pan add onions sautee till it becomes soft and translucent . 2. Add tomatoes and fry them all together for about 5 minutes . 3. Remove them from heat and let it cool for few minutes. 4. Grind em into a smooth paste. Keep it aside. 5. Heat 3 tbsp of oil in a pressure cooker, add the ground paste and fry it in the oil for 2 to 3 minutes.Then add the ginger & garlic paste . 6. After the raw smell off ginger and garlic goes off, add the mutton and mix it all well. Fry the mutton with the masala for 5 to 8 minutes in medium flame. 7. Now add the red chili powder, turmeric powder, coriander powder , black pepper , salt and half cup of water into it. 8. Stir it well so that all of the ingredients mix together and close the lid of the pressure cooker. 9. Pressure cook it until the whistle goes off 4 times. After that remove from heat and keep it aside. 10. Heat the remaining oil in a kadai/pan add cloves, cinnamon, bayleaves, fennel seedsand curry leaves. After the seeds sputter add the pressure cooked gravy in to it . Boil it for a few minutes or till it comes to complete boil. 11. If the gravy is little watery leave it in a medium heat untill it becomes a bit thick in consistency and remove from heat. 12. Garnish it with coriander leaves.

S.no 1 2 3 4 5 6 7 8 9 10 11 12

paneer mogalai Quantity

Paneer Onion Cream beaten Curd Watermelon seeds Poppy seeds Garam masala Red chilly powder chopped Coriander leaves Ghee Cardamom powder Salt method Soak the watermelon seeds and poppy seeds in 1 tbsp of water. Drain and grind together into a fine paste. Heat the ghee in a pan, add the onion and saute until turns to transparent. Add the ground paste and saute for 2 minutes. Add the curd and Cook for 4-5 minutes until turns to golden brown and leaves oil. Add all the masala, cream and cook for another 2-3 minutes.

Ingredient 400 gm 2 no 1 cup 1 cup 1 tsp 1 tsp 1/2 tsp 1/2 tsp 1 tbsp 2 tbsp 1 tsp to taste

1 2 3 4 5 6

Add the paneer with 1/2 cup of water and cook until 7 the paneer softens and the gravy thickens.

8 Add the coriander leaves and cardamom powder. 9 Serve with parathas.

S.no 1 2 3 4 5 6 7 8 9 10 11 12 13

dum parwal Ingredient

Palwal, scraped and spit into four each Onion Tomato Ginger Garlic Dhania patta Dhania powder Chilly powder Turmeric Jeera power Garam masala Pachporan (sarso, jeera, methi, sauf and kala jeera mix) Bay leaf Method

Quantity 400 gm 4 no 3 no 1 tsp 1 tsp 1 tbsp 3 tsp 1 tsp 1/4 tsp 1 tsp 1 tsp 1 tsp 2 no

Mix dhania powder, chilly powder, haldi, jeera powder with little water. Put one onion, ginger, 1 garlic in this and grind it fine. Heat oil. Put Pachporan, tejpatta. After crackle, 2 mix paste.
Fry till brown and oil leaving the side. Cut other onion into small pieces and put. Put tomotoes, chopped in fine pieces. 3 Fry again. Mix Palwal and some water. Let boil for 10 minutes. Once soft, add aloo and salt. Let us boil for some more time. Once water is less, add garam masala. Switch off the flame. Add Dhania patta and cover.

S.no 1 2 3 4 5 6 1 2 3 4 5 6 7 8

Mixed veg avail Ingredient

beans carrots potatoes drumsticks raw bananas cauliflower Roast in a little oil one by one and blend to a smooth paste: cumin seeds coconut, shredded green chillies buttermilk turmeric Salt oil for seasoning fresh coriander leaves, chopped finely Method Add the salt, turmeric and the coconut paste to the buttermilk.Add the boiled vegetables. Heat on a low flame till the buttermilk mixture reaches a thick texture.Keep stirring continously. Season with mustard, curry leaves, hing , cumin and red chillies in

Qantity 100 gm 100 gm 100gm 100 gm 100 gm 100 gm 4 tsp 4 tbsp 6 no 200 ml 1/2 tsp to taste 4 tsp 2 tsp

2 3 Now add the chopped coriander leaves. 4 hot oil. 5 Heat hot with plain rice.

bharva shimla mirch S.no 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 15 Ingredient

Green peppers (capsicum) Potatoes Onion finely chopped green peas ginger paste

garlic paste
coriander leaves, finely chopped fresh lime juice red chili powder

turmeric powder
garam masala
cumin seeds

1 2 3

Amchoor powder dried raisins Oil salt method Wash potatoes and bake or steam till tender. Let it cool. Mesh and mix green peas, onion, ginger, garlic, (coriandr) cilantro, turmeric powder, garam masala, raisins (kishmish), red chili powder, salt and lime juice. Heat a non sticking skillet and take half the oil. When oil starts to fume add the above mixture and stir for 5-7 minutes. Remove the skillet and let the mixture cool. Slit the green peppers (capsicum) and remove all the seeds. Fill the potato mixture in each pepper and press to close it. Heat the non sticking skillet again and take the remaining oil. Put cummin seeds in the oil. In a few minutes the seeds will become dark. Slowly put the stuffed peppers in the oil and cover the skillet. After 5 minutes change the side of the peppers and cook till the skin of peppers becomes soft (about 5 minutes).

Quantity 10 no 2 no 2 no 2 tbsp 1 tsp 1 tsp 1 cup 1 tsp 1 tsp 1/2 tsp 1/2 tsp 1 tsp 1 tsp 8-10 no 1 tbsp to taste

S.no 1 2 1 2 3 4 5 6 7 8 9 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15

aloo Ingredient Small Potaotes Oil for deep frying the Potatoes filling Chopped Cashewnuts Chaat Masala Raisins Chopped Coriander Leaves Chopped Green Chilli Salt Red Chilli Powder Lemon Juice Scooped and Deep Fried Portion of the Potato Gravy Oil Cardamom Caraway Seeds ( Hindi Term Shahi Jeera ) Chopped Green Chilli Chopped Ginger Onion Boiled and then made to Paste in the Blender Poppy Seeds 8 Pcs Cashewnuts made to Paste with little water. Salt Sugar

Quantity 30 no for frying 2 tbsp 1 tsp 4 tsp 2 tsp 1 tsp to taste 1 tsp 1 tsp

2 tbsp 4 no 1 tsp 1 tsp 1 tsp 2 no 1 tbsp 1 tsp 1 tsp 1/2 tsp 1/2 tsp 1/2 cup 1 cup 1 cup 1/2 cup

Coriander Powder,Mango Powder,Red Chilli Powder each Chaat Masala Powder Beaten Curd Chopped Coriander Leaves Water Cream METHOD Peel the potatoes and scoop out from the inside leavening 1 the three walls intact. Deep fry the scooped out potatoes till golden brown and also deep fry the scooped out portion of the potato. To the above mentioned potato filling also add the scooped out portion of the potato and mix well. Check the seasoning and fill the filling in the scooped out potatoes. For making the gravy,heat oil in a kadhai. Add all the ingredients which are mentioned above for the gravy one after the other and saut well.

2 3 4 5 6

Add the filled potatoes to the gravy and let it simmer in the 7 gravy very well for 20 minutes. 8 Check the seasoning and adjust accordingly.

S.no 1 2 3 4 5 6 7 8 9 10

khatti dalm ingredient

Ingredients: oil tuvar dal salt red chilli powder whole garlic cloves turmeric powder green chilli cups water tamarind paste For tempering:

Quantity 1 tsp 2 cup to taste 2 tsp 4 no 1/4 tsp 1 no as required 1 cup

1 2 3 4 5

cumin seeds mustard seeds curry leaves red chillies garlic clove, cut length wise method

1 tsp 1 cup 10 no 2 no 1 no

Wash the tuvar dal in several changes of water and place it in a pressure cooker, add 2 cups of water, garlic cloves, salt, red chilli powder and turmeric powder and pressure 1 cook for about 15-20 min's. Let off the steam on the pressure cooker, if the dal seems to be a bit undone add the remaining water and cook a 2 little more. Finally add the tamarind paste. Using a blender, blend 3 them all together. Throw in the green chilli and cook the dal for as long as

4 the chillies turn yellow, set aside in a serving bowl.

In a small pan, heat oil and add cumin and mustard seeds, as soon as they start spluttering, add the remaining 5 ingredients and splash in onto the dal

S.no 1 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 27 28 29

Handi biryani Ingredient

Rice Onions Ginger Garlic Green chillies Tomatoes Carrot Cauliflower French beans Green peas Fresh coriander leaves Fresh mint leaves Saffron (kesar) Kewra water Green cardamoms Black cardamom Cloves Cinnamon Bay leaf Oil Caraway seeds (shahi jeera) Cumin seeds Coriander powder Turmeric powder Red chilli powder Yogurt Salt Garam masala powder Butter method pick, wash and soak rice in sufficient water for about twenty minutes. Drain. Peel, wash and chop one onion finely and slice the others. Peel and wash ginger and garlic. Remove stems and wash green chillies. Grind ginger, garlic and green chillies to fine paste. Wash and chop tomatoes finely. Peel, wash and cut carrot into half inch sized pieces. Separate cauliflower into small florets, wash and drain. String, wash and cut French beans into half inch sized pieces. Wash and drain green peas. Clean, wash and chop coriander leaves and mint leaves separately. Soak saffron in kewra water. Boil drained rice in four cups of salted boiling water with green cardamoms, black cardamom, cloves, cinnamon and bay leaf, until three-fourth done. Drain excess water and keep aside.

Quantity 1 1/2 cup 4 no 1 inch piece 7-8 cloves 6 no 2 no 1 no 5 no 15 no 1/2 cup a spring a spring few strands 10 ml 5 no 1 no 4 no 1 inch stick 1 no 2 tbsp + for frying 1/2 tsp 1/2 tsp 1 tbsp 1 tsp 1 tsp 1/2 cup to taste 1/2 tsp 3 tbsp

2 4 5

Mix all the vegetables and boil in three cups of salted water till threefourth done. Drain and refresh under running water. Keep aside. Heat sufficient oil in a kadai and deep-fry the sliced onions till golden brown. Drain onto an absorbent paper and keep aside. Heat two tablespoons of oil in a thick-bottomed pan. Add caraway seeds and cumin seeds. When they begin to change colour, add chopped onions and saut until golden brown. Add ginger, garlic and green chillies paste. Add coriander powder, turmeric powder, red chilli powder, yogurt and mix well. Add chopped tomatoes and cook on a medium heat till fat leaves the masala. Add boiled vegetables and salt mix well. Preheat oven to 275C. Take a handi, arrange alternate layers of cooked vegetables and rice. Sprinkle saffron dissolved in kewra water, garam masala powder, coriander leaves, mint leaves, golden fried sliced onions and butter in between the layers and on top. Make sure that you end with the rice layer topped with saffron and spices. Cover and seal with aluminum foil or roti dough. Cook in the preheated oven, for ten minutes at 275C. Reduce temperature to 225C and cook for another ten minutes. Alternately keep the handi on a tawa and cook on low heat for fifteen minutes. Serve hot with a raita of your choice.

9 10 11

12 13

S.no 1 2 3 4 5 6 7 8 9 10 11 12 13 14

lemon rice Ingredient

Rice Onion Green Chillies Mustard Seeds Urad dal/White Lenthils Groundnuts or Peanuts Curry leaves Turmeric powder Coriander leaves / Cilantro Coconut grated Salt Sugar Lemon Juice or Nimbu Juice Oil

Quantity 1 cup 1 no 2 no 1/2 tsp 1/2 tsp 10 - 15 no 10 no 1/4 tsp 1 tbsp 2 tsp to taste 1/4 tsp 1 tsp 3 tsp

Method Cook the 1 cup of Rice with 2-1/4 cup of water in a 1 pressure cooker. Chop the Onions and Green Chillies and keep them 2 aside. Remove cooked Rice from the pressure cooker; spread the Rice on a dinner plate and leave the Rice 3 to become cool. In the frying pan, heat Oil. Add Mustard seeds; once the seeds splutter, add Urad dal. Once the dal ingredients turn golden brown, add Groundnuts and 4 fry for about a minute until the nuts change color. Drop Curry leaves into the pan and fry for a minute more. Add chopped Green Chillies and fry them for 5 a minute. Now add chopped Onions, Turmeric powder and fry until the onions turn light golden brown. Once the 6 Onions are done, add Salt and Sugar and mix well. Now add cooked Rice and and mix well. Then add

7 Lemon/Nimbu Juice, grated Coconut and mix well. 8 Garnish with Coriander leaves. 9 Lemon Rice or Chitranna is now ready to serve.

TYC buffet menu : dated non veg starter kakori kebab veg starter aloo papad ki tikki soup tadke wala shorba salad nonvegchicken with tomatos and basil chaat tale aloo ki chaat veg salad hawain pasta salad assorte letuce green calad main course non veg mirch murg kali salan gosht maincourse veg aur lahsooni paneer methi saag kurmo mixed veg shukto ker sangri potato hare pyazz ke aloo dal dal briyani reshmi biryani pulao tamatar pulao bread nan /roti/ paratha raita mix veg raita sweets khas khas halva khopara ki kheer fruits as avalable icream as avalable

Kakori Kebab S.no 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 Ingredient Quantity 3 tbsp 2 cup 1/2 tbsp 1/2 tbsp 450 gm 2 tbsp to taste 1/4 tsp 1/4 tsp 1/4 tsp 1/2 tsp 1/2 tsp 1/2 tsp 1 no 1 tsp 2 tsp

Ghee Chopped Onions Minced Garlic Chopped ginger Ground Lamb Raw Papaya flesh mashed Salt Ground Cloves Ground Cinnamon Ground Cardamom Cayenne ground Cumin Powder Black pepper ground Egg Kewra water Besan Method Heat Ghee in a Pan. Add Onions. Saut Onion till lightly brown. Turn off heat. We will use Food Processor in pulse mode to mix and grind the mixture. Add browned onions, raw minced Garlic, and chopped ginger to Food processor. Process till its is almost a paste. Remember we are cooking for toothless person. Add Papaya, Process in pulse mode. Add Ground lamb. Process in pulse mode. Transfer contents of food processor to a large mixing bowl Mix spices. Cover and let it marinate at room temperature for 4 to six hours After the mixture is marinated. Add Kewra, and Egg. Mix. Sprinkle Besan and mix. You need to make make it like a soft bread dough for Chapati. Adjust the amount of Besan as needed. Let mixture rest for 20 to 30 minutes. Knead again Cover each skewer with about " thick mixture. It will look like a cigar that has been pierced with a skewer lengthwise Preheat oven to 375 F. Bake for 25 minutes. Serve hot.

1 2

3 4 5 6 7 8 9

10 11 12

13 14

S.no

Aloo papad ki tikki Ingredient

3-4 Potatoes (boiled) 3 Green Chilies (chopped) 1/2 tsp Red Chili Powder 5-6 twigs Coriander Leaves (chopped) Salt to taste A pinch of Asafoetida Oil to fry Papad roasted Method

Quantity 5 no 4 no 1/2 tsp 4 tsp to taste 1/4 tsp to fry 8 no

Peel the boiled potatoes and mash them while still warm. Add green chilies, coriander leaves, salt, asafoetida and red chili powder, roasted papad crushed to it and mix well. Divide the mixture into 10-12 portions, shape them into round tikkis and flatten them a bit. Now heat a tawa and shallow fry the tikkis in oil on both sides, till golden. Drain onto an absorbent paper. Aloo ki Tikki is ready to serve. Serve with chutney.

Tadke wala shorba S.no 1 2 3 4 5 6 7 8 9 10 Ingredient

masoor dal onions, sliced crushed garlic chili powder (optional) curry powder tomatoes, cut into big pieces chopped spinach leaves oil salt lime juice method

Quantity 1 cup 3 no 4 no 1/2 tsp 3 tsp 3 no 6 tbsp 1 tbsp to taste 2 tsp

1 2 3 4 5

Heat the oil in a pan and fry the onions for a few seconds. Add the crushed garlic, chili and curry powders. Fry again for a few seconds. Add 6 teacups of water, the tomatoes and washed masoor dal and cook in a pressure cooker. When cooked, blend in a blender. Again boil the mixture for 15 minutes. Add salt. Just before serving, add the spinach and boil for a few seconds. Serve hot with a slice of lemon.

S.no 1 2 3 4 5 6 7 8 9 10 11 12 13

chicken with tomato and basil Ingerdient

cherry tomatoes extra-virgin olive oil cloves, peeled sugar (optional) coriander salt black pepper crush chicken breasts, roasted and diced mayonnaise lemon juice onion slice finely chopped green onion basil leaves, chopped

Quantity 200 gm 1 tbsp 5 no 1 tsp 1 tbsp to taste 1 tsp 4 no 1/2 cup 1 tbsp 1 no 1/2 tbsp 3 tbsp

Method In a bowl, combine mayonnaise, lemon juice, celery and 1 green onion. Season with salt and pepper to taste. Gently fold in 2 chicken and basil. 3 serve chilled with basil and tomatoes on top

Tale aloo ki chaat S.no 1 2 3 4 5 6 7 8 9 Ingredient

Aloo (potatoes), peeled red chilli powder roasted cumin powder chaat masala Tamarind Chutney Mint Chutney Chopped Coriander Leaves chopped onion, tomato julienne, fresh pomegranate seeds oil for frying

Quantity 5 no 1 tsp 1 tsp 1 tsp 1 tbsp 1 tbsp 2 tbsp 4 tbsp

Method

1 2 3 4 5 6

Dice aloo (potatoes) into a fairly large dice - 3/4 to 1 inch cubes. Heat oil in a wok and deep fry potatoes, till golden brown and cooked through. Drain on paper. In a bowl, place the fried potatoes and toss with red chilli powder, cumin powder, chaat masala. Add mint chutney, tamarind chutney according to taste and toss to coat evenly. Serve, with toothpicks, in individual bowls, garnished with coriander leaves. You can also additionally garnish the special indian aloo chaat with chopped onion, tomato julienne or pomegranate

S.no 1 2 3 4 5 6 7 8 9 10 11 12 13 14

Hawaian salad Ingredient

chunk pineapple in juice pasta oranges, peeled, chunked red bell pepper, julienne cut carrots cashew nuts peas, thawed fresh orange juice olive oil grated orange peel sugar basil black pepper nutmeg Method Drain pineapple, reserving 1/2 cup juice. Cook pasta according to package directions. Combine salad ingredients in a large bowl. For dressing, combine reserved pineapple juice with dressing ingredients. Pour over salad. Toss well, cover and refrigerate at least one hour served chilled

Quantity 100 ml 375 gm 2 no 1 no 2 no 40 gm 50 gm 1/2 cup 1 tsp 1 tbsp 1 tbsp 1 tbsp 1/2 tsp 1/4 tsp

2 3 4

S.no 1 2 3 4 5 6 7 8 9 10 11

Murgh kali mirch Ingredient

turmeric powder chicken peppercorns tomatoes chopped onions sliced coriander powder cloves curry leaves garlic chopped tblsp oil salt

Qunatity 1 tsp 1 kg 25-30 3/4 cup 1/2 cup 1 tbsp 8 no 10 no 2 tsp 3 tbsp to taste

Method

1 2 3 4 5 6 7 8 9 10 11 12 13 14

Clean, wash and skin the chicken. Cut it into twelve pieces. Lb peppercorns to a coarse powder. Mix salt, crushed peppercorns and turmeric powder with the chicken pieces. Keep aside for half an hour. Heat up oil in a kadhai. Mix in cut onions and cloves. Stir fry on medium heat up till onions are light brown. Mix in cut garlic and stir fry for a minute. Mix in coriander powder and cut tomatoes. Stir fry till oil leaves the sides. Mix in marinated chicken, curry leaves and half cup water. Stir fry covered, stirring occasionally, till chicken is cooked. Correct flavor and serve hot.

S.no 1 2 3 4 5 6 7 8 9 10 11 12 13 14

Salan gosth Ingredient

Ghee lamb Large onions Garlic Cloves Peeled Ginger Peeled Turmeric Ground coriander red chilli powder Salt Cinnamon stick broken Cloves tomatoes chopped White vinegar Water

Quantity 1 cup 800 gm 2 no 3 no 2 inch 1/4 tsp 1/2 tsp 1 tsp 1/4 tsp 1 stick 5 no 2 no 1 tsp 1/2 cup

method Heat Ghee in a sauce pan. Fry chicken pieces as they seal and start to turn brown. Use a slotted spoon 1 and remove the chicken, set it aside
2 Grind onions cloves and ginger in a food processor.

Saut onion mixture till all the moisture is gone and

3 edges of onions start to turn brown. About 7 minutes.

Add Turmeric Coriander Cayenne Salt. Fry for one

4 minute

Add Cinnamon and cloves, Stir and fry about 2

5 minutes

Add tomatoes and Vinegar. Stir and cook till tomatoes are soft and start to blend in about 3 6 minutes Add chicken. Stir. On medium low heat fry the chicken till the Ghee starts to separate and the Masala has becomes pasty and clings to the pan. It may take up to 7 to 10 minutes. It is like a Bhuna 7 process. Add water. Cover. Simmer on low to medium heat for 8 about10 minutes till the chicken is tender.

Methi aur lassoni paneer S.no 1 2 3 4 5 6 7 8 9 10 Ingredient cups chopped methi (fenugreek leaves) onions, sliced Garlic chopped(coarsley) tomatoes, chopped turmeric powder chili powder sugar paneer Oil Salt according to taste method Quantity 2 cup 2 no 3 tbsp 2 no 1/4 tsp 1/2 tsp 1/4 tsp 400 gm for frying salt

Don't cover the methi while cooking as that would make Before adding the salt taste as the remaining salt can make the vegetable very salty so drain & wash properly. First of all put methi (fenugreek leaves) covered with 1 handful of salt for 6-8 hours. Wash & drain the excessive salt. This will avoid the bitterness of methi (fenugreek leaves). Heat the oil in a pan and fry the onion for a few minutes. Then add garlic wait until golden in colour. Add the tomatoes, turmeric powder, chili powder, and salt and fry again for a few minutes. Cut the paneer into cubes. Deep fry the paneer. Soak in warm water for 30 minutes. Drain. Add the paneer and methi (fenugreek leaves) and cook for a few minutes. Serve hot.

1 it lose its color. 2 3 4 5 6 7 8

S.no 1 2 3 4 5 6 7 8 9 10 11

Saag Kumro Ingredient

peeled, diced Pumpkin Potatoes chopped Fresh spinach Vegetable oil Dry red chilly Sugar Cumin powder Coriander powder Turmeric powder Chilly powder Salt

Quantity 300 gm 3 no 300 gm 2 tbsp 1 no 1 tsb 1 tsp 1 tsp 1/2 tsp 1 tsp to taste

method Heat the oil in a pan, add the cumin and turmeric, saute 1 until cumin crackles. 2 Add the dried red chilly and fry for a minute.

3 Add the potatoes and pumpkin, saute for 3-4 minutes.

Add the coriander, chilly powder and sugar,fry for a

4 couple of minutes. 5 ingredients.

Add the spinach and stir until blends in with the other Add the salt and sprinkle a little water, cover cook

6 under low heat until the potatoes are done.

S.no 1 2 3 4 5 6 7 8 9 10 11 12

mixed veg shukto Ingredient Potatoes Drumsticks Green Banana Egg plant Broad Beans Parwal Ginger Mustard Seeds Mustard + Poppy seed paste Sugar Salt Oil method Leave 1 tbsp oil in kadhai and heat. Add mustard seeds and fry till seeds splutter. Add all vegetables and salt. Cover and cook on medium low heat. The vegetables will be cooked in the water that is derived from the vegetables. When the water dries up add ginger paste, sugar and 1/4th cup water or as much as is desired to cook the vegetables and also that leaves some gravy. Shukto is not a dry preparation. Cover the kadhai and simmer till vegetables are cooked. Add mustard + poppy seed paste. Stir and cook for a minute. Remove from heat.

Quantity 2 no 4 no 4 no 3 no 12 no 8 no 2 tsp 1 tsp 1 tbsp 1/2 tsp to taste 2 tbsp

4 5 6

ker sangri S.no 1 2 3 4 5 6 7 8 9 10 Ingridient Sangri dried ker sangri youhurt water oil onions red chilli coriander salt garlic method soak the ker in 1/2 cup of youghurt and 2 cup of water for 12 hour wash sangri 2-3 times in running water. pressure cook the kher and sangri for 10 - 15 min Drain out the water and transfer the ker to a kadhai. add all the ingredient cover and cook on a low flame foe 30- 45 min or till the oil seprate. add the garlic paste and stir till the water is dries add 1/2 cup of warm water and bring to a boil. simmer for a while and serve. Quantity 400 gm 100 gm 400ml as req 200 ml 3 no 4 tsp 2 tsp to taste 2 tbsp

1 2 3 4 5 6 7 8 9

S.no 1 2 3 4 5 6 7 8 9 10 11

Hare pyaz ke aloo Ingredient

hara pyaaz (spring onion/ green onion) potatoes- peeled and cubed Salt coriander powder garam masala powder amchoor (dried mango powder) cumin seeds (jeera) red chilli powder (cayenne pepper) turmeric powder A pinch of hing (asafoetida) oil(preferably mustard oil)

Quantity 400 gm 6 no to taste 2 tsp 1 tsp 2 tsp 2 tsp 2 tsp 1 tsp 1/4 tsp 2 tbsp

method Remove roots from the bulb of spring onions and remove any hard outer covering. Wash and chop the leaves as well 1 as the bulbs of hara pyaaz. Take a deep bottomed vessel (karahi) and heat mustard oil to the smoking point i.e. till vapors start emanating from it. You can also take any other oil of your preference. Add 2 cumin seeds and when they change color, add hing. Add spring onion and potatoes (aloo). Add salt, red chilli powder, turmeric powder and coriander powder. Mix and 3 cook covered on medium- low heat. While stirring in between, cook till potatoes are tender. If there is still some moisture left in the pan, increase heat and let it evaporate, mixing. Turn off the heat and add 4 amchoor and garam masala powder. Mix and serve hot.

S.no 1 2 3 4 5 6 7 8 9 10 11 12

dal Ingredient
chana daal water salt cayenne turmeric powder cumin powder corriander powder tamarind pulp sugar vegetable oil black mustard seeds garlic clove

Quantity 2 cup to taste 1 tsp 1 tsp 2 tsp 2 tsp 2 tbsp 2 tbsp 3 tbsp 1 tsp 4 no

method

1 2 3 4 5 6 7 8 9 10

Soak the chana daal in 4 cup water for 2-3 hours then wash and drain. Boil 3 cups water and the salt in a pan. Add the chana dal, cover the pan and cook over medium flame for 30 min. Stir the dal when cooked. Add cayenne, turmeric, cumin, coriander, sugar the tamarind pulp (skin & seeds removed). Stir well and allow to simmer uncovered. In a separate frying pan, heat the vegetble oil over low heat and add the mustard seeds and chopped garlic to it. When the oil gets hot, add the oil mixture to the simmering pot of dal. Immediately cover the pot and keep covered for 2 min. while the dal continues to simmer. Cook chana daal uncovered for another 5 min. and the dal is ready to be served with rice or bread.

S.no 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20

reshmi biryani Ingredient

chicken (broiler) - cut into 8 pieces onion - sliced oil dhania - finely chopped garlic paste ginger paste dhania powder haldi powder chilli powder garam masala dahi salt kewra essence basmati washed and soaked for 30 minutes oil pepper corns cloves green cardamoms saffron - soaked in 2 tbsp warm milk dough - to seal the pan Method Marinate the chicken in ginger and garlic paste, dhania powder, haldi powder, chilli powder, garam masala powder, yogurt, salt and kewra for 3-4 hours. Heat oil in a kadahi and fry the onions in it till brown and crisp. Drain out the oil from the onions and keep aside. Heat oil again in another pan and add the peppercorns, cloves, and cardamoms in it. When slightly dark add the rice and turn around to mix well. Drain the rice and keep aside. Add 2 1/2 cups water and bring to a boil. Lower the heat and cook for about eight minutes. The rice is almost done but not fully cooked. Keep aside. Heat 1/2 cup of the remainder of the oil in a kadahi with a lid and add the chicken to it, spreading it to form a layer. Cover the chicken, make a layer of half each of the rice, onions and coriander leaves. Repeat the same layers a second time, sprinkle the saffron mixture over it and cover the pan, sealing it with some dough (grease the edges before applying the dough, so that the dough comes off easily later on). Let cook on high heat for 10 minutes, then place on a tawa and leave on low heat to cook for about an hour. Alternatively, you could cook it in a moderate oven for an hour. Break the seal and serve either in the same pan or transfer on to a serving dish.

Quantity 1 kg 1 kg for frying 1 cup 1 tsp 1 tsp 2 tbsp 1 tsp 4 tsp 1 tsp 1 cup to taste 1 tsp 300 gm 4 tbsp 6 no 6 no 6 no 1 tsp

1 2 3 4 5 6

7 8 9

S.no 1 2 3 4 5 6 7 8

Tamatar pulao Ingredient

Basmati rice, washed and soaked in water tomatoes onion, sliced peas green bell pepper, sliced bay leaves cloves Salt olive oil

Quantity 2 cup 5 no 3 no 1 cup 2 no 4 bay leaf 2 no to taste 2 tbsp

Method Make a puree of the tomatoes (adding water, if necessary) to make about 2 1/2 cups puree. Drain the 1 rice and keep aside. Heat oil in a pan and add the onions. When the onions are caramelized, add the bay leaves, cloves, peas, green bell peppers and salt. Cook for a minute and then 2 add the rice. Mix gently and cook for a minute. Add the tomato puree and salt. Mix well gently, cover the pan and cook on medium low heat till the rice is 3 cooked and water has been absorbed.

TYC buffet dated : menu non veg starter kebab gelouti veg starterdhaniye aloo ki tikki soup dhai aur gatte ka shoeba salad nonveg chicken and black peper salad chaat maki tikki chaat veg salad tossed pasta with shallots and green peas assorte letuce green calad main course non murgh handi veg elachi mutton maincourse veg paneer mutter moong dal palak tadke wali sabji dhingri kari potato lashooni aloo dal naryali dal briyani dum chicken biryani pulao methi pulao bread nan /roti/ paratha raita lal ratan raita sweets sivai ki kheer badam ka sheera fruits as avalable icream as avalable

gelouti kebab S.no 1 2 3 4 5 6 7 8 9 10 Ingredient

lamb very finely minced ginger paste garlic paste butter raw papaya paste red chilli powder mace powder bengal gram flour, lightly roasted Salt oil/ghee to fry the kababs method Add all the ingredients (except the ghee) to the lamb mince and mix well.

Quantity 1 kg 1 tbsp 2 tbsp 2 tbsp 4 tbsp 1/2 tsp 1/4 tsp 4 tbsp to taste 3 tbsp

1 2 Refrigerate the whole mix for 1 hour.

3 Remove the mix from the refrigerator and form into patties.
Heat the ghee on a heavy-bottomed skillet (on a medium flame)

4 and fry the kababs till golden on both sides. Cool on paper towels. Serve with Mint-Coriander 5 Chutney.

dhaniya aloo ki tikki S.no 1 2 3 4 5 6 7 8 Ingredient

Potatoes Green chillies, chopped Roasted coriander crushed Fresh coriander leaves, chopped Rock salt (sendha namak) Asafoetida Red chilli powder Ghee to fry Method Wash, boil potatoes, peel and mash while still warm. Add green chillies, coriander leaves, rock salt, asafoetida and red chilli powder to the mashed potatoes and mix well. Heat a tawa and shallow fry the tikkis on both sides with ghee till

Quantity 3-4 no 3 no 1 tbsp 3 tbsp to taste 1/4 pinch 1/2 tbsp to fry

1 2 Divide into ten to twelve portions. Shape them into round tikkis. 3 golden. Drain onto an absorbent paper. 4 Serve with green chutney or lemon pickle.

Dhai aur gatti ka shorba S.no Ingredient yogurt lime juice cumin seed turmeric powder onion Butter water cream black pepper corn Ginger grated chilli Salt Quantity 2 cup 1 tbsp 1 tbsp 1/2 tsp 1 no 1 tbsp 2 cups 1 tbsp 1 tbsp 1 tsp 2 no to taste

method Roast the cumin seeds and pepper corn over slow flame and grind them in the blender. Mix yogurt with water in bowl and mix thoroughly. In a pan, melt butter and add onion, ginger and green chilies. Add grounded cumin seeds and peppercorn mixture along with turmeric, limejuice and salt. Add Yogurt and cook on high flame till it boils. Add cream and coriander leaves. Serve hot.

chicken and black pepper salad S.no 1 2 3 4 5 6 7 8 Ingredient

cherry or grape tomatoes green pepper -- cut into thin strips thinly sliced red onion rings sliced carrots -- optional sliced cucumbers -- optional prepared salad dressing(tomato and cooked boneless chicken breast -- cut into thin strips Freshly ground black pepper

Quantity 1 cup 1 no 1 no 1 no 1 no 1/4 cup 300 gm 1/2 tsp

method

1 Mix salad greens and vegetables in a large bowl. 2 Just before serving, drizzle with dressing and gently mix to coat. 3 Arrange chicken strips on top of salad. Season generously with black pepper.

makki tikki chaat Sno 1 2 3 4 5 6 7 8 9 10 Ingredient

Potatoes (Boiled, Peeled and Mashed) Spring Onions (with chives) Sweet Corn (Boiled and Mashed) Green Bell Peppers oil Amchur Garam Masala Low Fat Curd, Blended Dates Chutney, Green Chilly and Corriander Chutney Chaat Masala and Salt to Taste method mix the mashed potatoes and corn and keep aside. heat 1 tsp oil in a pan and saute the onions and bell peppers until brown. add garam masala to the mixture and let it cool for 2-3 minutes. add the onion mixture to the potato mixture and mix well. make 40 tikkis of 1 inch diameter. heat a pan and arrange the tikkis over the pan with roasting it in 1 tsp oil. turn upside down and roast. arrange the papdis in a serving plate and place 1 tikki over each papdi. add the chutneys, curd and chaat masala as per taste and serve hot or cold.

Quantity 8 no 50 gm 200 gm 2 no 2 tsp 1/2 tsp 1/4 tsp 2 cup 1 tbsp each to taste

2 3 4

tossed pasta with green shallots and green peas S.no 1 2 3 4 5 6 7 8 9 10 11 Ingredient Pasta (blanched) onion slice Green/spring onion tomatoes deseeded jullien Green peas (blanched) chopped coriander salt Black pepper lime juice sugar olive oil Quantity 400 gm 3 no 200 gm 4 no 100 gm 2 tbsp to taste 1/2 tsp 1 tbsp 1 tsp 4 tbsp

1 2 3 4

Method In a mixing bowl add olive oil, salt, black pepper, lime juice, sugar, coriander Mix along the pasta tomatoes onion Green peas. Green onion, toss the pasta with the dressing. garnish it with green peas and shallots

Handi Murgh S.no 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 Ingredient

chicken lime juice curds ginger garlic paste chilli powder garam masala salt

oil
tomao pureee onions ginger chilli powder green chillies ghee or oil

cloves, cinnamon, cardamoms

kasoori methi salt fresh or clotted cream

Quantity 1 kg 2 tbsp 1/2 cup 2 tsp 1 1/2 tsp 1 tsp 1 1/2 tsp 2 tbsp 1/2 cup 150 gms 2 cm 1 tsp 2-3 no 5 tbsp 2 no 2 tsp to taste 2 tbsp

method 1 2 3 4 5 6 7 8 9 10
Clean and joint the chicken. Heat oil, add fennel and fenugreek. When they splutter add curry leaves, garlic and giger. Fry for 1 minute. Add onion and fry till golden brown. Add all the powders and stir well. Add tomato puree and 1-1 1/2 cup of water. Add chicken and salt. Cover and simmer till the chicken is cooked. Serve with steamed rice.

Elachi mutton S.no 1 2 3 4 5 6 7 8 9 10 Ingredient

good mutton chops green cardamoms (powdered with their skins) pepper powder coriander powder piece ginger (crushed) coriander leaves (finely chopped) wheat flour mixed with 6 tbsp water oil salt sufficient water to cook the mutton method Clean and wash the mutton. Heat oil in a non-stick kadai. Add the crushed ginger and cardamoms. Saute on a low flame till golden. Add the mutton chops and salt. Saute the mutton chops on a low flame. When the water from the mutton evaporates add pepper and coriander powder. Saute for few more minutes. Add sufficient water and cook on a low flame. Cover with a lid having some water on it. Mix at regular intervals. Once the chops are tender gradually add the wheat flour mixture and mix well. Once the gravy thickens garnish with coriander leaves and serve with hot phulkas.

Quantity 1/2 kg 12 no 2 tsp 2 tbsp 2 inch 2 tbsp 2 tbsp 4 tbsp to taste

1 2 3 4 5 6 7 8 9 10 11 12

mutter paneer S.no 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 Ingredient

paneer cubed shelled peas onions tomatoes ginger paste garlic paste coriander powder cumin powder garam masala turmeric powder chillies chopped fine oil water Salt thickened/ double/ heavy cream Coriander leaves chopped fine to garnish method Grind onions into a fine paste in a food processor. Keep aside. Next grind tomatoes into fine paste and keep aside.

Quantity 500 gm 200 gm 2 no 3 no 1 tbsp 2 tbsp 2 tsp 1 tsp 1 tsp 1/2 tsp 3 no 6 tbsp 2 cup to taste 3 tbsp 3 tbsp

1 2

3 4 5

Heat 2-3 tbsps of oil in a pan and gently stir-fry the cubes of paneer till golden. Remove onto a paper towel and keep aside.
In the same vessel heat 2-3 tbsps of oil and add the onion paste. Fry till it turns light brown. Add tomato paste, ginger and garlic paste and fry for another 2 minutes.

6 7 8 9 10

Add the coriander, cumin, turmeric and garam masala powders, green chillies and fry, stirring continuously till the oil begins to separate from the masala (spice mixture).
Add the peas to the masala and fry for 2-3 minutes. Then add the paneer, water and salt, reduce flame to a simmer and cook till the gravy thickens. When the gravy is as thick as you would like, turn off the flame and stir in the cream. Garnish with coriander leaves and serve.

Dal palak S.no Ingredient Quantity moong dal/split yellow dal/pesara pappu, cooked over 1 stove top till soft 300 gm 2 3 4 5 6 7 8 9 10 11 12 13 chopped and tightly packed palakura/palak/spinach onion, chopped tomato, chopped ginger-green chilli paste red chilli pwd coriander pwd cumin pwd turmeric pwd garam masala salt coconut milk water, approx For seasoning/poppu/tadka: 1 cumin seeds 2 hing/asafoetida/inguva 3 ghee or oil method
In a pressure cooker, add 1 1/2 to 2 cups of water and moong dal and pressure cook upto 2 whistles. If cooking over stove top, cook till the dal is almost cooked. Heat ghee in a heavy bottomed vessel, add cumin seeds and as they splutter, add hing and stir fry for few seconds. Add the chopped onions and ginger-green chilli paste and saute for 3-4 mts. Add red chilli pwd, turmeric pwd, coriander pwd and cumin pwd and combine. Add the chopped palak and saute for 5 mts. Add chopped tomato and saute for another 3 mts. Add the pressure cooked dal along with salt and half a cup of water and combine. Add the coconut milk and garam masala and cook on slow to medium flame without lid for 15 mts or till you get the consistency of your choice.

400 gm 2 no 1 no 1 tsp 1 tsp 1 tsp 1 tsp 1/2 tsp 1 tsp to taste 1/2 cup 2 cup 1 tsp 1/3 tsp 2 tbsp

tawe wali sabji S.no 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 Ingredient

Brinjals , slit into four Bitter gourd (karela) , coere, halved and cut into four Oil Onions, chopped Ginger, chopped Ladyfingers (bhindi) , slit into four Parwar , slit into four Tindli , slit into four Baby potatoes, boiled Button onions Button mushrooms , slit onto four Green chillies, deseeded & chopped Pav bhaji masala Salt Tomato puree Fresh coriander leaves, chopped Method Heat a tawa. Heat sufficient oil in a kadai and deep-fry brinjals and bitter gourds. Put three tablespoons of oil on the tawa and when it is hot add chopped onions and saut till browned. Add ginger and continue to saut. Drain brinjals and karelas and deep-fry bhindi, parwars and tindlis. Drain. Add a little water to the tawa and continue to saut. Keep the fried vegetables on the rim of the tawa. Deep-fry baby potatoes, button onions and mushrooms one after the other. Drain and keep them on the rim of the tawa. Add chopped green chillies to the onion mixture and saut. Take a little of each vegetables into the masala in the center of

Quantity 4 no 2 no 3 tbsp + frying 2 no 1 1/2 inch 8 no 4 no 8 no 10 no 8 no 8 no 5 no 4 tbsp to taste 8 tbsp 2 tbsp

4 the tawa for making one portion of tawa vegetable.

Add one teaspoon of pav bhaji masala, salt, two tablespoons of

5 tomato puree, a little water and mix. 6

Cook for three to four minutes and serve hot. Repeat for the remaining three portions. Garnish with coriander leaves and serve hot.

S.no 1 2 3 4 5 6 7 8 9 10 11

mashroom Ingredient
Mushrooms Leeks or 4 spring onions Ghee or oil Garlic, crushed Finely grated fresh ginger Curry leaves Curry powder Salt Garam masala Thick coconut milk Lemon Juice Method Clean mushrooms and cut stems into slices and caps into quarters. Slice leeks or spring onions finely. Heat ghee and fry garlic, ginger, curry leaves and leeks until soft but not brown. Add curry powder, salt and mushrooms and continue to stir over low heat until mushrooms are soft. Cover and cook on low heat 8-10 minutes, then sprinkle with garam masala. Add coconut milk and cook uncovered, stirring constantly, until just heated through. Remove from heat and stir in lemon juice. Serve with white rice or vegetables pilau.

Quantity
500 g 2 2 tablespoons 2 cloves 1/2 teaspoon 6 2 teaspoons 1 teaspoon 1/2 teaspoon 1/2 cup 2 teaspoons

1 2 3 4 5 6 7 8

lashooni aloo S.no 1 2 3 4 5 6 7 8 9 10 Ingredient Potatoes cut into cubes Onion, finely chopped Green chillies , slit lengthwise Cooking oil Salt Garlic Coriander powder Cumin powder Chilli powder Pepper powder Make a smooth paste of masala ingredients in a Mixer Quantity 2 kg 4 no 4 no 1 tbsp to tsate 25 no 3 tsp 2 tsp 2 tsp 1 tsp

Method Cook potatoes in boiled salt water for 7 minutes ( or 1 Microwave High for 4 minutes ). n a pan , heat oil. Fry finely chopped onions till golden colour. Add green chillies. Saute for 2 minutes. Add 2 garlicmasala and saut for 5- 8 minutes. Add potatoes, salt and water. Cover with a lid and cook 3 for 8- 10 minutes or till the gravy thickens. Garnish with chopped coriander leaves. Lasuni Aloo goes 5 well with chapati as a side dish.

methi pulao S.no 1 2 3 4 5 6 7 8 9 10 Quantity methi leaves (individually removed from the stems & washed thoroughly 500 gm basmati rice, boiled (should be partially cooked - 75%) 300gm cumin seeds (jeera) 1tsp medium onions, finely chopped 2 no cloves - garlic, crushed 3 no green chillies, chopped 3 no kasoori methi 1 tsp salt to taste red chilli powder 1 tsp ghee 2 tbsp
Method To remove the bitter taste of the methi leaves soak them in salt water for 5-10 mins. After some time, squeeze out the water from the methi leaves. Set aside. Heat ghee. Add cumin seeds. As they splutter add the onions. Stir, add the crushed garlic. Saute for half a min. Add green chillies, methi leaves, kasoori methi and saute until the mixture is dry. Add rice, mix well and put on "dum" for 10 mins. by sealing off the covered pan with dough and placing the pan on low heat.

Ingredient

1 2 3 4 5 6 7

S.no 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

Briyani Ingredient Whole Chicken (cut in pieces) Basmati Rice (Preferably pre-soaked for atleast half an hour) Onions (thinly sliced) Cardamom Pods (Choti Ilaichi) Cinnamon Sticks (Dal Cheeni) Cloves (Loung) Garlic Paste (Pisa Lehsan) Ginger Paste (Pisi Adrak) Plain Yogurt Turmeric Powder (Pisi Haldi) Red Chilli Powder (Pisi Lal Mirch) Coriander Powder (Pisa Dhania) Cumin Powder (Pisa Zeera) Cumin Seeds (Saabut Zeera) Stock A few Saffron Strands (Zafran) (soaked in 5 tablespoons of water) Fried Onions (for garnish) A bunch of Fresh Coriander Leaves (Hara Dhania) (chopped - for garnish) Clarified Butter (Ghee) or Cooking Oil Method Marinade the chicken pieces with the plain yogurt , turmeric powder, coriander powder, red chilli powder, ginger paste, garlic paste and cumin powder.

Quantity 1 no 500 gm 2 no 5 no 2 no 6 no 1 tsp 1 tsp 200 gm 1/2 tsp 1 tsp 3 tsp 1 tsp 1/2 tsp 500 ml 1 gm for garnish 4 tbsp 200 gm

1 2 Add the sliced onion and salt and mint to the

marination. In boiling water add clarified butter or oil, cinnamon sticks, cardamoms, cloves and cumin seeds and boil the rice until it is half cooked. Add the rice to the meat. Pour a little clarified butter or oil and saffron water on rice and cook the rice on dum for about 30-45 minutes or until done. 3 Serve hot garnished with fried onion and fresh coriander leaves.

Ratia S.no 1 2 3 4 5 6 7 8 Ingredient Yoghurt (dahi) Pomegranate kernels (anar dana), fresh Salt Black salt (kala namak) Red chilli powder Cumin (jeera) seeds, roasted, ground Pineapple (ananas), Green coriander (hara dhaniya), chopped Method Beat the yoghurt till smooth. Add pomegranate kernels, salt, black salt, red chilli powder, and cumin 1 powder; mix well. Transfer into a serving dish. Surround the dish with pineapple rings. Serve garnished with few pomegranate kernels and green 2 coriander. Quantity 500 gm 1 cup to taste 1/4 tsp 1/2 tsp 1 tsp 2 slice 1 tbsp

TYC buffet menu dated : non veg starter elachi kebab murg veg starter hara bhara kabeb soup subjiyo ka margh salad nonveg and olive oil tossed chicken basil chaat choorma chat veg salad pasta with maize and green peas assorte letuce green calad main course non veg payaza chicken do hydra badi gosht maincourse veg masale k paneer bhune ras wali arbi kearla maix veg curry khatta meetha kadhu potato aloo hara bhara dal adrakhi dal briyani khade masla ki biryani pulao dry fruits pulao bread nan /roti/ paratha raita irani raita sweets gulab jamun kesar malai rabri fruits as avalable icream as avalable

elachi murg kebab S.no 1 2 3 4 5 6 7 8 9 10 11 12 13 Ingredient Chicken broiler,cut into 12 pieces Salt White pepper (safed mirch) powder ilachi powder Ginger (adrak) paste Garlic (lasan) paste corn flour Yoghurt (dahi) Cheese, grated Cream Green chillies, chopped Green cardamom (choti elaichi) Butter for basting quantity 750 gm to taste 1/2 tsp 3 tsp 2 tbsp 2 tbsp 2 tsp 2 cup 3/4 cup 3 tbsp 6 no 1 tsp for Basting

Method 1 Mix salt, white pepper, 1/2 tsp mace powder, ginger and garlic pastes with malt vinegar. Rub the mixture into the chicken and marinate for 1 hour. 2 Mix the remaining ingredients (except butter) together. Transfer the marinated chicken into this yoghurt mixture. Keep aside for 3 hours. 3 Skewer the chicken pieces, 2 cm apart. Keep a tray underneath to collect the drippings. Roast in an oven / tandoor / grill for 10-12 minutes. Remove and hang the skewers to allow the excess marinade to drip off. 4 Baste with butter and roast for 3 more minutes.

hara bhara kebab S.no Ingredient

Spinach Green peas, shelled and boiled and mashed Potatoes, boiled ,peeled and grated Green chillies, chopped Ginger, chopped Fresh coriander leaves, chopped Chaat masala Salt Oil method Blanch spinach leaves in two cups of boiling salted water for five minutes. Drain, refresh in cold water and squeeze out excess water.

Quantity 1/2 kg 3/4 cup 3-4 no 3 no 2 inch 2 tbsp 1 tsp to taste for frying

4 5

Finely chop. Mix spinach, peas and potatoes. Add green chillies, ginger, coriander leaves, chaat masala and salt to taste. Add cornflour for binding. Divide the mixture into twenty-four equal portions. Shape each portion into a ball and then press it between your palms to give it a flat tikki shape. Heat sufficient oil in a kadai. Deep-fry the tikkis on medium heat for three to four minutes. Drain onto an absorbent paper. Serve hot with a sauce of your choice

sabjiyo ka margh S.no 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 15 17 18 19 20 21 22 Ingredient oil or butter onion, chopped cardamom pods, crushed ginger, grated or finely minced green chilies, finely minced ground coriander cumin cayenne turmeric garam masala chili powder curry leaves carrot, diced potatoes, diced mushrooms, roughly chopped vegetable stock or water salt tomatoes, finely chopped lemon juice coconut milk or yogurt peas fresh coriander
method

Quantity 2 tsp 1 no 4 no 1 inch 3 no 1 tbsp 1 tsp 1/2 tsp 1 tsp 1 tsp 1/2 tsp 10 no 1 no 2 no 6-8 no 4-6 cup to taste 2 no 1 tsp 1/2 cup 2/3 cup 2 tbsp

1 In a large pot, heat the oil or butter over

medium heat. When hot, cook the onion and cardamom, stirring, until onion begins to brown.

Add the ginger, hot chilies, ground spices, curry leaves and stir and fry for a minute. Now add the potatoes, mushrooms, carrots, stock or water, salt and tomatoes. Bring to a boil, reduce the heat to medium low, and simmer, uncovered, for about 15 minutes, or until the vegetables are tender. 3 Add the lemon juice and coconut milk or yogurt and simmer for another 10 minutes. Add the peas and cook for a few minutes longer. Stir in the fresh coriander or parsley and serve hot.

basil and olive oil tossed chicken S.no 1 2 3 4 5 6 7 8 9 10 Ingredient Chicken boiled shreded Bellpepper (red, green ,yellow) basil shreded onion slice crush black pepper salt red chili pwd mayonaise lime juice olive oil method In a mixing bowl add mayonaise, salt, olive oil, crush black pepper,red chili pwd, lime juice,mix well to make sauce consistancy Add to it bell pepper onion chicken and basil. mix well the salad garnish it with basil Serve chilled Quantity 400 gm 1 each 15 no 2 no 1/2 tsp to taste 1/2 tsp 1/2 cup 1 tsp

1 2 3 4

pasta with maize and green peas S.no 1 2 3 4 5 6 7 8 9 10 Ingredient pasta (boiled) sweet american corn (blanched) green peas(green peas) onion slice capsicum slice green lime juice salt balck pepper crush olive oil chopped tomatoes coriander chopp green chili slit lengthwise Quantity 375 gm 100 gm 100 gm 1 no 1 no 1 tsp to taste 1/2 tsp 1 tbsp 1 no 1 tbsp

method In a mixing bowl add olive oil, salt, lime juice, chop 1 coriander green chili mix togther pasta capsicum slice onion slice chopped 2 tomato add to this dressing of olive oil serve on the top of 3 shrede letuce

choorma chaat S.no 1 2 3 4 5 Ingredient

Wheat Flour Ghee Almonds Sugar Cardamom Powder

Quantity 3 cup 3/4 cup 1 /2 tsp to taste 1/2 tsp

method mix the wheat flour,cardamom powder, almonds, sugar, ghee and add 2 cup water , 1 knead well into soft dough. Prepare small balls out of the dough and make circular plates/breads out of them. The size 2 should not be more then 3 inches. Heat oil, deep fry all the plates/breads until it 3 turns to brown in both sides. When it is still hot, crush the breads to powder 4 to make the Churma.

S.no 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18

Ingredient
chicken salt lemon juice ghee onions (chopped) garlic (crushed) plain yogurt water cloves brown cardamom black peppercorns cinnamon stick ground ginger turmeric powder red chili powder masala powder tomatoes (peeled & halved) onion (chopped and fried)

quantity 750 gm to taste 2 tbsp 3/4 cup 4 no 2 no 2 cup 1 1/4 cup 6 no 1 no 12 no 2 piece 1/2 tsp 1 tsp 1 tsp 1 tsp 225 gms 1 medium

Method Cut the chicken into four or eight pieces. Mix the salt and lemon juice and rub all over the chicken. Set aside for 30 minutes. Heat the ghee in a deep pan and add the first four spices. Stir well then add the chicken, onion ,garlic and remaining spices. Cook gently for 15 minutes, stirring continuously. Add the curd / yogurt and stir for 5 minutes over a low heat. Add the water, cover and simmer for 40-50 minutes, or until the chicken is tender. Sprinkle the top with garam masala powder, arrange the tomatoes around the dish and cover with the onion. Cook murgh do pyaaza over moderate oven (180 degree C, 350 degree F, gas mark 4) for 10 minutes before serving.

1 2 3 4 5 6

S.no 1 2 3 4 5 6 7 8 9 10 11 12 13

Ingredient
Mutton Curd Garlic Ginger Onion ( big ) Green chilli Peppercorn Ghee Turmeric powder Salt Clove Cardamom Cinnamon method Cut onion, green chilli lengthwise. Cut ginger, garlic into fine pieces. Cut mutton into small pieces. Heat 4 tbsp ghee in a frying pan. When the ghee melts, remove the pan from the stove. Add mutton pieces, beaten curd, salt, turmeric powder, onion, green chilli, garlic, ginger, peppercorn, clove, cinnamon and cardamom. Cover the pan with a lid and boil on a medium flame for sometime. Remove the lid and add 2 tbsp of ghee. When the mutton turns golden remove the pan from the stove.

Quantity 1/2 kg 1 cup 4 pods 1/2 inch 1 no 4 no 6 no 6 tbsp 1/2 tsp to taste 4 no 4 no 1 inch

1 2 3 4 5 6 7 8 9

bhuna paneer S.no 1 2 3 4 5 6 7 8 9 10 Ingredient onion, finely sliced oil cloves garlic, crushed ground coriander garam masala chilli powder whole chillies vinegar lean lamb, cut into 1 inch cubes coconut, soaked in a little hot water quantity 1 no 2 tbsp 2 no 1 tbsp 1 tbsp 1/2 tsp 4 no 1 tbsp 450 gm 1 tbsp

method Fry the onion in the oil until it is lightly 1 browned. Mix the garlic with the coriander, garam masala and chilli powder and add the paste to the pan 2 with the whole chillies and vinegar. Fry gently for a few minutes, then add the 3 meat. Continue to fry for 20 minutes, stirring 4 frequently. Add a few tablespoons of water, if required, to 5 prevent the meat sticking to the pan. Stir in the coconut when the meat is tender, 6 after about 45 minutes.

ras wali arbi

S.no 1 2 3 4 5 6 7 8 9 10 11 12 13

Ingredient arvi onion, peeled and thinly sliced ginger, peeled and thinly sliced oil ajwain seeds asafoetida or hing powder red chilli, broken up thick, mature natural yoghurt (khatti dahi)) turmeric powder chilli powder coriander powder Salt water method

Quantity 350 gm 1 no 1 inch 2 tbsp 1 tsp 1/4 tsp 2 no 4-5 tbs 1/2 tsp 1/4 tsp 1 tsp to taste 1 cup

2 4 5 6

Boil Colocasia tubers in a pan of water until tender. You can steam them in a microwave for 78 (5+3) minutes, until soft to touch, they give a little when pressed. Cool, peel and slice lengthways or into circles. Keep aside. Heat oil. Add carom seeds and broken up red chilli. Add onion and ginger. Fry until onion is lightly browned. Add all spices, salt and yoghurt (these can be mixed together in advance). Fry again until oil separates. Now add sliced Colocasia slices, stir fry for a few seconds and add water. Bring to boil and simmer covered for 7-8 minutes.

Khatta meetha khaddu S.no 1 2 3 4 Ingredient

Red pumpkin (bhopla/kaddu) Oil Fenugreek seeds (methi dana) Asafoetida

Quantity 400 gm 3 tbsp 1/2 tsp 1/4 tsp

5 6 7 8 9 10 11 12 13

Green chillies, chopped Salt Turmeric powder Coriander powder Ginger, cut into thin strips Red chilli powder Sugar Lemon juice Fresh coriander leaves, chopped method Peel the pumpkin and cut into pieces.Heat oil in a kadai. Add fenugreek seeds, asafoetida, green chillies, pumpkin pieces and mix. Add salt, turmeric powder, coriander powder, ginger, red chilli powder and mix. Add a little water, cover and cook on medium heat for ten to fifteen minutes. Add sugar, lemon juice, coriander leaves. Cover and cook further on medium heat for ten minutes. The pumpkin pieces should get mashed. Serve hot.

2 no to taste 1/2 tsp 1 tbsp 1 inch 1 1/2 tsp 2 tbsp 1 1/2 tbsp 2 tbsp

1 2 3

aloo hara bhara S.no 1 2 3 4 Ingredient

potatoes onion (sliced thin) chopped mint leaves chopped coriander

Quantity 5 no 1 no 1/2 cup 1/2 cup

5 6 7 8 9 10 11 12

green chillies cumin powder coriander powder ginger garlic paste Salt Oil jeera curry leaves Method Peel the skin of the potatoes and slice them into rounds. Mix in 2 tbsps of oil and spread out on an oven safe tray. Ensure that all the potatoes are coated in the oil. Bake at 425 degrees for about 35 to 40 minutes until slightly brown. Grind the cilantro and green chillies into a coarse paste. Pour oil in a pan and season with jeera and curry leaves. Saut the sliced onions and ginger garlic paste. Add the cilantro-green chilli paste and saut for 1-2 minutes. Add cumin powder and coriander paste and mix well. Transfer the oven roasted potatoes, add salt and mix well till the potatoes are evenly coated with the cilantro-green chilli-onion mixture. Serve hot .

4 no 1tsp 1 tsp 1 tsp to taste 2 tbsp 1/2 tsp 10 no

1 2 3 4 5 6 7 8 9

S.no 1 2 3 4

adharak wali dal Ingredient

toor dal finely chopped Ginger, ground Green Chilli paste

Quantity 2 cup 4 no 2 tbsp 2 tsp

5 6 7 8 9 10 11

Kashmiri Chilli Powder Turmeric Powder Cumin Seeds Mustard Seeds Asafoetida Salt Coriander Leaves

2 tsp 1/2 tsp 2 tsp 1/4 tsp 1/4 tsp to taste for garnish

method Take a pressure pan heat the oil add the mustard seeds. When the mustard seeds splutters add the asafoetida and the cumin 1 seeds. Add the onions and fry for few minutes. Add the ginger and chilli paste to the onions and 2 fry for a couple of mins. Add the washed dal and 6 cups of water and cook for 5 to 6 whistles. Once done mash the 3 dal well and garnish with coriander leaves. 4 Serve with hot rice and little bit ghee.

dry fruit pulao S.no

ingredient

1 Long Grain (Basmati) Rice 2 Onion sliced vertically 3 Cinnamon (dalchini)

Quantity 500 gm 100 gm 5 gm

4 5 6 7 8 9 10 11 12 13

cardamom (Elaichi) cloves turmeric powder saffron (kesar) Milk walnut cashew nut water oil salt
method

5 gm 5 gm 1/4 tsp 1 gm 10 ml 20 gms 20 gms 1 lit 50 gm to taste

1 2 3 4 5 6 7

Wash and soak rice. Heat oil and fry onions till golden brown and remove. Fry whole spices, turmeric powder, add rice and saut. Add half-saffron dissolved in little warm milk. Add hot water and mix well. Cook a little. Finish with remaining saffron and cook till grains are separated and done. Garnish kashmiri pulao with fried onions, walnuts & cashew nuts

TYC buffet menu dated : non veg starter murg afgani veg starter rajma ke tikke soup tamatar dhaniya ka rassam salad nonveg chicken green onion lemon chaat chane tamatar ki chat veg saladbasil tossed pasta with fresh grated cheese assorte letuce green calad main course non korma chicken veg kadhi gosth maincourse veg kali mirch paneer kadhhu masala andhra mix veg bharva bhindi potato dhaniya ayr jeere ka aloo dal konkan dal briyani lal murgh biryani pulao dhaniya pulao bread nan /roti/ paratha raita lauki raita sweets sabe ki kheer ras malai fruits as avalable icream as avalable

Afgani murg s.no 1 2 3 4 5 6 7 8 ingredient

Small whole Chicken Magaz (Melon Seed) paste Cashewnut paste Khuskhus (Posto / Poppy seeds) paste Cream Butter White pepper Salt

quantity 1 no 1 tbsp 1 1/2 tbsp 1 tbsp 1/2 cup 2 tbsp 2 tsp to taste

method

1 2 3 4

Clean the chicken and keep aside. Make a paste of all the ingredients and marinate the whole chicken well with this. Keep marinated for four hours. Grill in a tandoor (charcoal grill) till golden. Serve the murgh afgani hot with onion rings.

rajma ki tikki S.no 1 2 3 4 5 6 7 8 9 10 11 Ingredient

Potatoes (boiled) Green Chilies (chopped) cunim powder coriander powder chat masala Red Chili Powder Fresh bread crumb Coriander Leaves (chopped) Salt Asafoetida Oil Method 1 boil the rajma and mash them while still warm. 2 In a pan add oil Add green chilies, coriander powder, cunin powder, salt, asafoetida and red chili powder to it and mix well add mashed rajama and chop coriander. 3 Divide the mixture into 10-12 portions, shape them into round tikkis and flatten them a bit. And coat then in fresh bread crumb. 4 Now heat a tawa and shallow fry the tikkis in oil on both sides, till golden. Drain onto an absorbent paper. 5 Aloo ki Tikki is ready to serve. Serve with chutney.

Quantity 4 no 3no 1tsp 1 tsp 1 tsp 1/2 tsp 100 gm 2 tbsp to taste 1/4 tsp for frying

tamatr aur dahniya ka rassam S.no Ingredient

3-4 tbsp: Red Gram Dal 4 (large & finely chopped): Tomatoes 1/2 tsp: Garlic paste 1-inch piece: Ginger (finely chopped) 1 tsp: Garlic grated 1-2: Green chilies finely chopped Coriander leaves, finely chopped 1/2 tsp: Turmeric powder 1tsp: Mustard seeds 1tsp: Cumin seeds 1-2 : Whole dried red chili (halved) A pinch: Asafoetida Curry leaves few Chili or pepper powder to taste 2 tbsp: Oil 21/2 cups: Water Salt to taste method 1. Pick, wash and pressure cook the dal and keep side. 2. Heat 2 tbsp oil in a pan and add mustard seeds, cumin seeds, curry leaves, dried chili and asafetida. When mustard seeds start to splutter add garlic, ginger, tomatoes and green chilies. Add salt, chili & turmeric powder and a cup: of water. Simmer for 5-6 minutes and add the cooked dal and 11/2 cup of water and bring to boil. 3. Serve hot garnished with coriander leaves.

Quantity

lemon chicken wih green onion S.no 1 2 3 4 5 6 7 8 9 10 11 12 ingredient quantity 3 no 1/4 tsp 1/4 cup 1 cup 1 onion 1tbsp 2 no 2 tbsp 4 tbsp 1 tbsp to taste

boneless chicken breasts, skin removed turmeric fresh cilantro, sliced mayonnaise (not salad dressing) medium onion, finely slice lemon juice cloves garlic, minced Green onion lettuce shreded black pepper olive oil Salt

method 1 Boil chicken with turmeric and shered them with hand 2 In a mixing bowl add mayonnaise onoin slice lemon juice green onion garlic olive oil crush black pepper 3 Mix the chicken in the dressing and serve on top of of the shereded letuce

chane aur tamatar ki chaat S.no 1 2 3 4 5 6 7 8 9 10 11 12 13 14 Ingredient

Boiled Chick peas Potatoes, boiled, peeled, diced Roasted cumin powder Chaat masala onion, finely chopped Tomato chop ginger (grated) Tomato, deseeded, medium chopped Green chillis, deseeded, finely chopped Red chilli powder Chopped coriander leaves Oil lemons juice Salt

quantity 250 g 3 no 1 tsp 1 tsp 1 no 1/4 inch 1 no 2 no 1/2 tsp 2 tbsp 1 tsp 2 no to taste

method

1 2 3 4 5 6 7 8

Wash chick peas and strain. Boil potatoes until soft and dice in 1cm cubes. In a bowl put the chopped green chilies,tomato, onion and ginger and saute for a minute. Throw in the chick peas and potatoes, and toss until slightly brown. Finally add the tomatoes and toss it over medium heat. Sprinkle roasted cumin powder ,red chilli powder and chaat masala Place the mixture in the bowl and sprinkle fresh coriander with salt to taste. To add the punch squeeze lemon juice on top.

basil tossed pasta with grated cheese S.no Ingredient pasta Salt 4 peeled garlic cloves 2 cups fresh herb leaves (see text above) 6 tablespoons extra virgin olive oil Freshly grated grana, pecorino, or Parmesan cheese, 6 about cup 7 Freshly grated black pepper method 1 Blanched the pasta in salt water for 7-8 min drain add oilve oil 2 add to this crush garlic grated parmesan cheese crush black pepper cand shereded herbs 3 mix well and serve on top of shereded letuce Quantity 600 gm to taste 4 no 2 cup 6 TSP 1/2 CUP 1/2 TSP

1 2 3 4 5

chicken korma S.no 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 ingredient

vegetable oil cinnamon sticks cloves cardamom seeds onion, thinly sliced garlic, minced boneless chicken breast halves salt crushed red pepper flakes ground coriander ground cumin tomato sauce warm water buttermilk chopped fresh coriander

quatity 1 tbsp 2 inch 10 no 1 no 2 no 3no 600 g to taste 1/2 tsp 1/2 tsp 1/2 cup 1/2 cup 1/2 cup 2 tbsp

In a large skillet, heat oil over medium heat. Cook cinnamon sticks, cloves, and cardamom seeds in hot oil for three minutes. Stir in onion and garlic, and cook until soft. Cut each chicken breast half into 4 pieces, and add to skillet; cook for about 5 to 8 minutes. Season with salt, red pepper flakes, coriander, and cumin. Stir in the tomato sauce and water. Continue cooking for 10 minutes. Stir in buttermilk, and cook for 5 to 8 minutes. Just before serving, mix in the coriander.

2 3

S.no 1 2 3 4 5 6 7 8 9 10 11 12

Ingerdient
lamb/ mutton cut into 2" pieces yogurt garlic paste lemon juice garam masala Salt vegetable/ canola/ sunflower cooking oil green chillies slit lengthwise coriander powder cumin powder tomatoes chopped fine Ginger julliennes Fresh chopped corainder method

quantiy 1kg 1 cup 2 tbsp 2 tbsp 2 tsp to taste 3 tbsp 4 no 2 tsp 1 tsp 2 no for garnish for garnish

2 3

Mix the lamb/ mutton with the yogurt, garlic paste, lemon juice, garam masala and salt to taste, cover and allow to marinate for 3 hours. Heat the oil in a Kadhai (or any other wok-like pan) on a medium flame. Add the green chillies and fry till they stop spluttering.
Add the lamb with its marinade and fry, stirring frequently, for 5-7 minutes. Now add the tomatoes, corainder and cumin powder and mix well. Sprinkle some water over the meat, cover, simmer the flame and cook till the meat is done. Check occassionally and add more water if needed to prevent sticking and burning. Ideally this dish has a minimal amount of thick gravy. Turn off fire, garnish with ginger and coriander leaves

4 5

Paneer kali mirch S.no 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 Ingerdient Cottage Cheese Onions julienne Ginger Garlic pods Green chillies Coriander/Cilantro chopped Mint/Pudina chopped Yogurt Bay leaves Cloves Cinnamon sticks Green Cardamoms Coriander/Dhaniya powder Cumin powder Garam Masala powder Fresh Cream Peppercorns crushed Salt quantity 500 gm 2 no 2 inch 5 -6 no 2-3 no 2 tbsp 1 tbsp 1/2 cup 2 no 4 no 2 no 3 no 1/2 tsp 1/2 tsp 1/2 tsp 2 tsp 1 tsp to taste

method Cut the cottage cheese into cubes and fry them in 1 tbs oil 1 until lightly browned. Keep aside. Fry the onions until brown and grind into a fine paste along 2 with ginger, garlic and green chillies. Heat 2 tbs oil in a skillet, Add bay leaves, cloves, cardamoms and cinnamon sticks. Add the ground paste. Mix well. Add whisked yogurt, coriander powder and garam masala powder. Add fresh cream and salt to taste. Add a cup of water and 3 bring the gravy to a boil. Transfer the gravy to a baking dish. Add fried paneer cubes and the chopped cilantro and mint, Cover with aluminum foil 4 tightly and bake in the oven at 350 F for 10-15 minutes. 5 Sprinkle ground peppercorns on top.

khaddu masala

andhra vegetable curry S.no 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 1 2 3 4 5 6 Ingredient

mixed vegetables sliced, boiled (use carrot, cauliflower, beans, peas, potato, etc.) slice onion

Quantity 300 gm 2 no 1 no 1/2 tsp 1/2 tsp 3 no 1tbsp 1/2 tsp 1/2 tsp 1/2 tsp 1/2 tsp to taste 1 tsp 1 inch piece 2 tbsp

tomato sliced coconut grated ginger grated garilc crushed green chilli sesame seeds cumin mustard seeds red chili powder salt lemon luice cinnamom butter Method
Drain the boiled vegetables, keep stock aside. Blend together, coconut, chillies, sesame seeds, cinnamon, and cloves in mixie. Heat butter, add seeds, allow spluttering. Add ginger, garlic and paste. Stir-fry for 3-4 minutes. Add vegetables except tomatoes. Add 1/2-cup stock. Cover, simmer for 5 minutes. Add salt, chilli powder, tomatoes and cook till gravy is thick.

khaddu masala S.no 1 2 3 4 5 6 7 Ingredient

Red/Yellow pumpkin, peeled and cubed red Chillies, broken into pieces Cumin seeds/ mustard seeds Oil Turmeric powder Sugar Salt to taste

quantity 750 gm 3 no 1/2 tsp 3 tbsp 1/2 tsp 1 tbsp to taste

1 2 3 4

method Heat oil; add mustard and cumin seeds, red chillies and turmeric powder.
Add the pumpkin pieces and stir-fry. Add cup water, sugar and salt. Cook till done.

bharva bhindi S.no 1 2 3 4 5 6 7 8 Ingredient

Besan/ gram flour Bhindi Saunf: crushed Dhania / Jeera powder Turmeric powder Chilli powder oil salt method

Quantity 1 cup 500 gm 1 tbsp 2 tsp 1 tsp 1/2 tsp for frying to taste

1 Heat oil in a kadai. Add saunf , besan, little water and masala
powders and saute till the raw smell of the besan goes away. Add a little salt and saute for some more time

2 Once the raw smell from the mixture goes away, remove and keep
aside.

3 Slit the bhindis vertically and stuff the besan mixture into the
bhindis.

4 Take a shallow kadai and heat oil (2-3 tbsp) in it 5 Once the oil is heated, place the stuffed bhindis one by one and
cook on low heat. crisp

6 Add salt and cook till the bhindis are completely cooked and a little 7 Remove from the flame and serve hot with rotis

dhaniya aur jeere ke aloo S.no 1 2 3 4 5 6 7 8 9 10 Ingredient

boiled and peeled potatos cut into medium sized cubes jeera coriander seeds red chilly powder garam masala powder turmeric powder chat masala or dry mango powder vegetable oil Salt finely chopped Coriender leaves method

Quantity 10 no 2 tsp 2 tsp 1 tsp 1/2 tsp 1 tsp 1/2 tsp 1 tbsp to taste 1/2 cup

1 2 3 4 5

Heat oil in a pan Put jeera to crackle, now add potatos and fry for a min Add turmeric, red chilly, garam masala and chat masala powder. and mix well. Add salt and fry till potatos are crispy brown. Finally add chooped coriender and serve as side dish.

konkani dal S.no 1 2 3 4 5 6 7 ingredient

tur dal water turmeric powder teaspoon oil green chillies, slit lengthwise salt teaspoon pepper powder

Quantity 1 cup 3 cup 1/4 tsp 1/2 tsp 3 no 3/4 tsp 1/4 tsp

For Seasoning: oil

1 2 3

mustard seeds spring curry leaves broken red chillies method Clean and soak tur dal in 3 cups water for 15 minutes. Pressure cook dal with turmeric powder and oil till done ( reduce heat to medium after 1 st whistle and pressure cook on a medium heat for 8 - 10 minutes ). Allow the pressure cooker to cool naturally. Boil dal again with slit green chillies and salt to taste. Cover with a lid and boil on a low heat for 10 - 15 minutes. Stir occasionally. For Seasoning: Heat oil in a small frying pan. Add mustard seeds. When they begin to pop, add curry leaves and broken red chillies. Saute on a low heat for 2 - 3 minutes or till fragrant. Sprinkle pepper powder.

2 tsp 1 tsp 10 no 2 no

1 2

1 2

lal murg briyani S.no 1 2 3 4 5 6 7 8 Ingredient Ginger (Adrak) (peeled) Garlic (Lehsan) (peeled) Cinnamon Stick (Dal Cheeni) Black Peppercorns (Saabut Kaali Mirch) Cloves (Loung) Basmati Rice (washed well) Salt (to taste) Sunflower Oil for curry Boneless Chicken (cubed) Onions (chopped) Tomato (chopped) Plain Yogurt Single Cream Ginger Paste (Pisi Adrak) Garlic Paste (Pisa Lehsan) Salt Cumin Powder (Pisa Zeera) Red Chilli Powder (Pisi Lal Mirch) Turmeric Powder (Pisi Haldi) Black Cumin Seeds (Kaala Zeera) Garam Masala Powder Sunflower Oil for garnish Onion (thinly sliced) Fresh Coriander Leaves (Hara Dhania) (chopped) Mint Leaves (Podina) (chopped) of Saffron Strands (Zaafran) (soaked in 2 teaspoons milk) Rose Water (Gulaab Ka Arakh) Sunflower Oil method Heat oil in a pan and fry cloves, peppercorns, and cinnamon. Continue stirring until the spices begin to change color. Add garlic and ginger and stir. Drain rice and add to the mixture with 600ml of hot water. Season with salt and mix well. Cook until soft and fluffy then drain. Remove and discard the ginger and garlic. Keep warm. Quantity 1 inch 2 nos 1 inch 8 no 4 no 300 gm to taste 6 tbsp

1 2 3 4 5 6 7 8 9 10 11 12 13 14 1 2 3 4 5 6

300 gm 2 no 4 tbsp 300 ml 70 ml 1 tsp 1tsp to taste 1 tsp 1tsp 1tsp 1tsp 2 tsp 6 tbsp 1 no 4 tbsp 4 tbsp 1 tsp 1 tsp 2 tbsp

2 3

4 Mix chicken with plain yogurt, cream, salt, ginger, garlic, cumin, red chilli powder, and turmeric powder. Heat oil and fry the black cumin until it pops. Add onion and cook until brown then add the tomato and garam masala powder . Cook until blended and add chicken mixture. Stir fry until the oil separates then add 300ml hot water. Reduce heat and cook until chicken is tender. In a deep dish arrange layers of rice and chicken curry ending with a rice layer. Heat oil in a small pan and fry the onion until brown and crisp. Sprinkle on top of the biryani along with the saffron, coriander leaves, rose water, and mint leaves and cover. Place in a hot oven for 10 minutes until heated throughly.

5 6

dhaniya pulao S.no 1 2 3 4 5 6 7 8 9 10 11 12 Ingredient Quantity Rice, Basmati, washed, soaked in water for 30 minutes, drained 400 g Saffron (kesar) 1/2 tsp Ghee / Vegetable'oil 1/2 cup Cinnamon (dalchini), 2 inch Cloves (laung) 4 no Ginger (adrak), minced 2 tsp Yoghurt (dahi), whisked 1 1/2 cup Onion, large, finely chopped 1 no Green coriander (hara dhaniya), finely chopped 3 tbsp Mint (pudina) leaves, finely chopped 1 tbsp White pepper (safed mirch) powder 2 tsp Salt to taste to taste method 1 Put the drained rice in a pan and add water to just about cover it. Add saffron and boil for 10 minutes. Remove from heat and drain all the excess water. Keep aside. 2 Heat the ghee / oil in a wok (kadhai); add cinnamon stick and cloves. Saute until they crackle. Add ginger and stir. Add the drained rice and stir until it is well coated with the oil. 3 Add the yoghurt, onion, green coriander, mint leaves, white pepper powder, and salt. Cook, covered, on very low heat until the rice is cooked and the yoghurt is absorbed.

Lauki Raita S.no 1 2 3 4 5 6 Ingredient

Bottleguard / Lauki grated 2 cups Beaten curd / yoghurt 4 cups Roasted cumin seeds powder tsp Red chilli powder tsp Salt to taste Fresh coriander for garnish (finely chopped) Method Cook the grated bottleguard in cup water till tender and keep aside for cooling Add this to beaten curd. Add cumin seeds powder, red chilli powder and salt Garnish with coriander before serving Serve this with Indian bread, dry item / any curry item.

Quantity 2 cups 4 cups 1/2 tsp 1/2 tsp to taste for garnish

1 2 3 4 5

dated : chatpata chicken chatpati veg tikki jau aur sabjiyo ka shorba chicken and beans salad dhai papdi salad pasta with olive oil and fresh mint assorte letuce green calad badami murg mutton darbari shahi paneer barbati tamatar hari baji ka mela mirch ka salan nariyal wale aloo methi dal chicken biryani makai pulao nan /roti/ paratha pineapple raita khadhu ki kheer aangoori rasgulla as avalable as avalable

sn 1 2 3 4 5 6 7 8 9 10

chatpata chicken ingredient

chicken curd lemon garam masala red chili powder Salt ginger garlic paste dhana pwd jeera pwd chat masala method

quantity 500 gm 1/2 cup 1 tbsp 1tbsp 1tbsp to taste 1 tbsp 1 tbsp 1 tbsp 1 tbsp

1 2 3 4 5 6

Clean and wash the chicken pieces and make random slits on them Mix all the ingredients except salt together. Rub and wrap chicken pieces in it and keep aside for an hour Now mix in the salt. Grill the chicken pieces till they are cooked well on both the sides. Sprinkle lemon juice and chat masala and serve with onion rings

chatpati veg tikki s.no ingredients 1 Potatoes - 2 big 2 Carrot - 1 3 Green Peas - 1/2 cup 4 Chopped French Beans - 1/2 cup 5 Chopped Cilantro/Coriander leaves - 1/3 cup 6 Ginger - an inch piece 7 Garlic - 4 big cloves 8 Corn Meal - 1/2 cup 9 Roasted Cashews - 8 10 Chat Masala - 1/2 tsp 11 Cayenne Pepper/Red chilli powder - about 2 tbsp 12 Salt - about 1 tsp 13 Oil
method Boil the potatoes till soft enough to be mashed. Drain the water completely and leave it aside (uncovered) for about 30 minutes to get rid of moisture. Chop French Beans almost of the size of peas. Cook peas and chopped beans together with little water till soft. Drain the water and sieve/strain cooked beans, peas in a strainer or a colander. Let the vegetables strain for 20 - 30 minutes. Peel the boiled potatoes and grate the carrot. Finely chop cilantro. Grate ginger and garlic. In a mixing bowl, mash the peeled potatoes. Add grated carrot, chopped cilantro, strained peas and beans. Add corn meal, chat masala, cayenne pepper, grated ginger, garlic, cashew pieces, salt and mix well. Make small balls of this mixture and press them to a tikki/pattie/pattice shape. Heat a pan/skillet and shallow fry these patties using oil till golden brown and crisp on both sides. Serve hot Vegetable Cutlet with mint chutney

quantity 2 big 1 no 1/2 cup 1/2 cup 1/3 cup 1 ' piece 4 no 1/2 cup 8 no 1/2 tsp 2 tbsp 1 tsp as requried

2 3

4 5 6

joa aur sabjiyo ka shorba S.no ingredient 1 olive oil 2 unsalted butter 3 medium sized onion 4 carrot 5 green beans 6 button mushrooms 7 veg stock water 8 potato 9 salt and pepper 10 joa soaked method heat butter and oil on medium high in a soup pot. Saut onion, carrot, green beans for 3-4 minutes. Add mushrooms and cook for another 2 minutes. Add veg stock stock along with joa (barley) and potatoes, and season with salt & pepper. Bring to a boil, cover, reduce heat and cook at a gentle boil until the potatoes are tender. (approx. 15 minutes) Add coriander just before the potatoes are cooked. Season to taste and serve. quantity 1 tbsp 1 tbsp 1 no 2 no 100g 50 g as required 6 no to taste 150 gm

3 4

sno 1 2 3 4 5 6 7 8 8 10

dhai papda ki chaat ingredient

Papdi Crisp salt Potatoes, boiled and chopped Sprouted Green gram, blanched Roasted cumin powder Chaat masala Red chilli powder Fresh coriander leaves Sev Pomegranate (anar), peeled method

24 no to taste 2 medium 1/2 cup 1 tsp 1/2 tsp 1/2 tsp 2 tbsp as required 2 tbsp

1 Add salt and sugar to yogurt and whisk till smooth 2 Keep it in the refrigerator till use. Arrange the papdis on a plate. Place some potatoes on each papdi. Over that putsome boiled sprouted moong. 3 Drizzle a little red chilli-garlic chutney, green chutney and sweet tamarind chutney. 4 Sprinkle cumin powder, chaat masala, a little red chilli powder and salt. Top it all up with chilled yogurt. 5 Drizzle some more of the sweet tamarind chutney, red chilli-garlic chutney, coriander leaves, sev and pomegranate pearls.

S.no 1 2 3 4 5 6 7 8 9 10 10

chicken and beans salad ingredient chicken breasts, skinned (cooked well) olive oil sweet potatoes, quartered (cooked well) green beans, trimmed (cooked well) pack fresh garden peas For dressing: olive oil white wine vinegar juice lemon sugar mint leaves, chopped

quantity 2 no 1 tbsp 4 no 200g 160g 3 tbsp 1 tbsp 1/2 lemon a pinch 4 tbsp

method 1 for dressing add ingredient to bowl mix and seasons 2 shreded the chicken mix laong with beans sweet patotes and green peas 3 mix well put the garnish of mint leaves and coriander

pasta with olive oil and fresh mint S.no ingredient 1 farfalle (bow tie) pasta 2 olive oil, divided 3 onions, sliced 4 heavy cream 5 sprigs fresh mint 6 white sugar 7 salt 8 ground black pepper
method Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. Cool, transfer to a large bowl, and toss with 3 tablespoons olive oil.make it cool In a bowl add cream chop mint, crush black pepper,salt, oilve oil, sugar, slice onion Mix all ingredient togther well and add psata into it. serve the pasta chilled garnish it with fresh mint.

quantity 375 g 50 ml 3 no 600 ml 2 tbsp 5g to taste 1/2 tsp

1 2 3 4

murg badami s.no ingredient 1 Chicken 2 Sliced onions 3 Almonds 4 Poppy seeds 5 Ginger-garlic paste 6 sticks Cinnamon 7 Black peppercorns 8 Cloves 9 Cardamoms (green) 10 Bay leaves 11 Curds 12 Fresh cream 13 Chilli powder 14 Turmeric powder 15 Ghee 16 salt
method

quantity 3 no 2 no 15-18 no 2 tsp 1 tbsp 2 small 8 no 4 no 4 nos 2 nos 1/4 cup 2 tbsp 2 tsp 1/2 tsp 3 tbsp to taste

1 2 3 4 5 6 7 8 9 10

Chop the chicken into 8-10 pieces. Blanch and slice the almonds. Soak the poppy seeds in hot water for 35 minutes and grind to a fine paste with the cashewnuts. Grind the cinnamon, pepper, cloves, cardamoms and bayleaves to a fine powder Marinate the chicken pieces with the ginger-garlic paste and turmeric powder for 35 minutes. Heat ghee and fry the sliced onions till they are crisp. Add the chicken pieces, salt and garam masala powder. Saute till ghee leaves the sides of the pan. Add the beaten curds and saute for 3-4 minutes on a medium flame. Add 2 cups water and cook till chicken is nearly done. Add the cashewnut-poppy paste and beaten cream. Simmer till the chicken is tender. Top with chopped almonds and serve hot.

mutton darbari

s.no 1 2 3 4 5 6 7 8 9

ingredient
Onion (Pyaj) (Adrak) Coriander Leaves (Dhania Patta) Green chilli (Hari mirch) slit lengthwise into halves Clarified Butter (Ghee) Gralic peeled and coarsely chopped Wine Vinegar warm Water Tomato (Tamatar) puree For paste Sesame seeds (Til) Leg of Lamb Mustard Seeds (Raai / Raee) Bay Leaf (Tej Patta) Poppy seeds (Khuskhus) Cinnamon (Tuj/Dalchini) dried Red Chillies Cloves (Lavang) Black Pepper (Kali Mirch) Brown Cardamom (Elaichi Moti)

quantity 1 big 1' inch 2 tbsp 2 no 3 tbsp 3 to 4 no 3 tbsp 175 ml 1 tbsp

1 2 3 4 5 6 7 8 9 10

1tbsp 1 kg 1 tbsp 1 bay leaf 2 tbsp 2' piece 2-4 no 4 no 10 no 2 no

method

1 2 3 4 5 6 7 8 9 10 11

Trim off excess fat from the meat and cut into 2 " cubes. Rub the spice paste well into the meat and leave for marination for 4 -6 hours or overnight in the refrigerator. Add the salt to garlic and crush to a smooth pulp. Melt the ghee over low flame. Add the onions and ginger adjust flame to medium and fry them until the onions are soft. Add the garlic paste and fry for a further 2 -3 minutes stiring frequently. Add the meat and cook in the onion mixture until all sides of meat are brown. Add water and bring to a boil. Cover and simmer until the meat is tender. Add the puree, green chillies and coriander leaves. Adjust the flame to medium and cook for 3 - 4 minutes stiring continously. Remove the pan from the flame and serve hot.

mirch ka salan s.no ingredients 1 long green chillies 2 cumin seeds (jeera) 3 mustard seeds ( rai / sarson) 4 fenugreek (methi) seeds 5 nigella seeds (kalonji) 6 curry leaves (kadi patta) 7 turmeric powder (haldi) 8 coriander-cumin seeds (dhania-jeera) powder 9 chilli powder 10 tamarind (imli) water 11 chopped corriander (dhania) 12 oil 13 salt To be ground into a paste 1 of garlic (lehsun) 2 ginger (adrak) 3 onion 4 tomatoes 5 grated coconut For the dry powder 1 roasted peanuts 2 sesame seeds (til) 3 cumin seeds (jeera) method For the dry powder 1 2
Roast the peanuts, sesame seeds and cumin seeds lightly. Remove and powder.

quantity 200 gm 1 tsp 1/2 tsp 1/4 tsp 1/4 tsp 6 no 1/4 tsp 2 tbsp 2 tsp 4 tbsp 2 tbsp 5 tbsp to taste 6 no 1/2' piece 1 no 2 no 3 tbsp 2 tbsp 2 tbsp 1 tbsp

How to proceed 1 2 3 4 5
Heat the oil in a kadai. Wash and slit the green chillies. Remove the seeds and fry in hot oil until they turn white. Remove. In the same oil, add the cumin seeds, mustard seeds, fenugreek seeds, nigella seeds and curry leaves. Cook until the seeds crackle. Add the paste and fry for a while. Add the turmeric and coriander-cumin seed powder, chilli powder and dry powder masala. Cook for a few minutes until the oil comes on the top. Add 2 cups of water and the tamarind water and cook until thick. Add the fried green chillies, coriander and salt and cook for a few minutes. The gravy should be thick.

shahi paneer s.no ingredient 1 Paneer (cottage cheese) 2 Beaten curd 3 Milk 4 Tomatoes (chopped fine) 5 Onion (chopped into strips) 6 Ginger chopped fine 7 chillies chopped fine 8 Cardamoms (crushed) 9 Garam masala 10 Red chilli powder 11 Tomato sauce 12 Ghee or butter 13 Salt to taste
For Garnish

quantity 500 gm 1/4 cup 1/2 cup 1 1/2 cup 1/2 cup 1/2'piece 2-3 no 2-3 no 1/2 tsp 1/2 tsp 2 tsp 3 tsp to taste 2 tsp 1 tsp

14 15

2 tsp: Grated paneer 1 tsp: Chopped coriander

method 1 2 3 4 5 6
Chop paneer into 2" fingers. Heat half the ghee. Add onion, ginger, green chilli and cardamom. Fry for 3-4 minutes. Add tomatoes and cook for 7-8 minutes, covered. Add curd and cook for 5 minutes. Add 1/2 cup water and cool. Blend in a mixer till smooth. Heat remaining ghee, add gravy and other ingredients except milk and paneer. Boil to get a very thick gravy. Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes. Garnish with chopped coriander and grated paneer.

Barbati tamatar

S.no Ingredient 1 2 3 4 5 6 7 8 9 10

barbati/long beans, chop into 1 1/2 pieces, par-boil in salted water for 5 mts and strain medium onions, finely chopped slit green chillis large tomatoes, finely chopped turmeric red chilli pwd (adjust) grated jaggery (adjust according to your choice) roasted methi pwd salt fresh coriander leaves for garnish For tempering/tadka/poppu:

quantity 2cup 2 medium 3 no 2 no 1/4 tsp 1 tsp 1tbsp 1/4 tsp to taste 1tbsp 4 no 10 no 2 tbsp

1 crushed garlic cloves 2 curry leaves 3 oil

method Heat oil in a cooking vessel, once hot, add the garlic, red chillis and curry leaves, stir fry for a 5-20 secs1. Add the slit green chillis and onions and saute till soft and lightly browned. Add chilli pwd, coriander pwd, turmeric pwd and roasted methi pwd and combine. Add tomatoes and saute further for 5 mts. Cover and cook on medium heat for 5-6 mts. Now add the par-boiled long beans, jaggery and salt and cook for another 23 mts. Add 1/2 cup of water and let it cook covered on medium heat for another 8-10 mts or till the beans are cooked and the curry reaches the consistency of your choice. Adjust salt and turn off heat. Garnish with fresh coriander leaves and serve with rice or chapatis.

3 4

Hari bhaji ka mela S.no ingredient 1 aubergine (eggplant) cut into 2cm x 1cm/in x 1/2 in sticks 2 carrots, peeled and cut into 2cm x 1cm/in x 1/2 in sticks 3 peas 4 French beans, cut into 2.5cm/1in pieces 5 potato , peeled and cut into 2cm x 1cm/in x 1/2 in sticks 6 freshly grated coconut 7 hot green chillies 8 white poppy seeds 9 salt 10 tomatoes, roughly chopped 11 plain yogurt 12 garam masala 13 chopped, fresh green coriander Quantity 1/2 no 2 no 100 g 100 g 1 no 50 g 4 no 2 tbsp 1 1/4 tsp 3 no 1 tbsp 1 tsp 1 tbsp

1 2

Method Place the aubergine (eggplant), carrots, peas, French beans and potato in a medium-sized saucepan. Add 250ml/8fl oz/1 cup water. Bring to the boil. Cover, turn the heat to medium and cook for 4 minutes or until the vegeatbles are just tender. Meanwhile put the coconut, chillies, poppy seeds and salt in the container of an electric blender. Add 150ml/5fl oz water and grind to a fine paste. Set aside. When the vegetables are cooked, add the spice paste and another 150ml/5fl oz water. Stir and simmer gently for 5 minutes. Now add the tomatoes, the yogurt and the garam masala. Stir gently to mix well. Bring to the boil and simmer gently for 2-3 minutes. Turn into a serving dish and garnish the vegetable curry with the fresh coriander.

mirch ka salan S.no 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 quantity

Green chilli big Olive oil +deep fry Sesame seeds (til) Coriander seeds Cumin seeds Peanuts, roasted dry red chilies Ginger, roughly chopped Garlic Mustard seeds Curry leaves Onion , grated Turmeric powder Tamarind pulp Salt

ingredient 18-20 no 2 tbsp 2 tbsp 2 tbsp 1 tsp 1/2 cup 2 no 1 inch piece 8 no 1 10 no 1 no 1 tsp 2 tbsp to taste

1 2 3 4 5

Wash, wipe and slit green chillies lengthwise without cutting the chillies into two. Heat sufficient olive oil in a kadai (wok) and deep-fry for one minute. Drain and place on absorbent paper and set aside. To make masala paste, dry roast sesame seeds, coriander seeds and cumin seeds. Cool and grind them to a paste along with peanuts, whole dry red chillies, ginger and garlic Heat two tablespoons oil in a pan, add mustard seeds, let themsplutter and add curry leaves. Saut for half a minute and add onion. Saut, stirring continuously, till onion is light golden brown. Add turmeric powder and mix well. Add masala paste and cook for three minutes, stirring constantly. Stir in one and half cups of water and bring it to a boil. Reduce the heat and cook for ten minutes. Add tamarind pulp (dissolved in half a cup of water, if it is too thick). Add fried green

6 chillies and salt and cook on low heat for eight to ten minutes. Serve hot.

Nariyal wlae aloo

S.no 1 2 3 4 5 6 7 8 9 10 11 12 Ingredient
Oil Heeng Cumin seeds Mustard seeds Diced potato Turmeric powder Salt to taste Red chilli powder Cumin powder a pinch Grated coconut Chopped coriander leaves Lemon juice

Quantity 2 tbsp 1/4 tsp 1/2 tsp 1/2 tsp 2 cups 1/2 tsp to taste 1/4 tsp 1/4 tsp 2 tbsp 2 tsp 1 tsp

method 1 Heat oil in a pan. Add heeng, cumin & mustard seeds. 2 Now add diced potatoes, turmeric powder & cook. 3 Add salt, red chilli, coriander & cumin powder.

4 Transfer the cooked potatoes to a bowl. Add coriander leaves & lemon juice. 5 Aloo ki sukhi sabzi is ready to serve.

s.no 1 2 3 4 5 6 7 8 9 10 11 12 13

methi dal ingredient

Split red gram soaked in water for 10 minutes Fenugreek leaves washed and chopped Soda bi-carb Onion finely chopped Oil Chili powder Tamarind soaked Grated jaggery Salt Dried fenugreek leaves Coriander powder Cumin powder Garlic finely chopped

quantity 1/2 cup 1 bunch 1/4 pinch 1 no 2 tbsp 1/2 tbsp 3 tbsp 1 tsp 1 1/2 tsp 1 1/2 tbsp 1/2 tsp 1/2 tsp 3 tsp

method 1.Drain the soaked split red gram and put it in the bottom separator 1 pan with 1 cup of water. 2.Put the washed and chopped fenugreek leaves with one cup of water in another separator pan and sprinkle a pinch of soda bi-carb on it. 3.Place the separator pans in the pan of the cooker without the cooking plate. 4.Pour 2 cups of water in the pan of the cooker, cover with the lid and switch to 'cook mode'. 5.After about 50 minutes the cooker will automatically switch to 'warm mode'. 6.Meanwhile in a kadai fry the onions till tender. 7.Remove the separator pans and pour the contents into the pan of the cooker without the cooking plate. 8.Add the fried onions, jaggery, chili powder, tamarind water, salt, dried fenugreek leaves, coriander and cumin powder. 9.Cover with the lid and switch to 'cook mode'. After 15 minutes manually switch to 'warm mode'. 10.Make tadka of garlic. Add the tadka to the dal and then switch to off.

2 3 4 5 6 7 8 9 10

chicken briyani S.no ingredient 1 4 tablespoons vegetable oil 2 4 small potatoes, peeled and halved 3 2 large onions, finely chopped 4 2 cloves garlic, minced 5 1 tablespoon minced fresh ginger root 6 1/2 teaspoon chili powder 7 1/2 teaspoon ground black pepper 8 1/2 teaspoon ground turmeric 9 1 teaspoon ground cumin 10 1 teaspoon salt 11 2 medium tomatoes, peeled and chopped 12 2 tablespoons plain yogurt 13 2 tablespoons chopped fresh mint leaves 14 1/2 teaspoon ground cardamom 15 1 (2 inch) piece cinnamon stick 16 3 pounds boneless, skinless chicken pieces cut into chunks 17 18 19 20 21 22 23 24 25 26
2 1/2 tablespoons vegetable oil 1 large onion, diced 1 pinch powdered saffron 5 pods cardamom 3 whole cloves 1 (1 inch) piece cinnamon stick 1/2 teaspoon ground ginger 1 pound basmati rice 4 cups chicken stock 1 1/2 teaspoons salt

quantity 4 tbsp 2 no 2 no 2 no 1 tbsp 1/2 tsp 1/2 tsp 1/2 tsp 1 tsp 1 tsp 2 no 2 tbsp 2 tbsp 1/2 tsp 2 inch 800 g 2 1/2 tbsp 1 no 1/4 tsp 5 no 3 no 1 inch 1/2 tsp 450 gm 4 cup to

In a large skillet, in 2 tablespoons vegetable oil (or ghee) fry potatoes until brown, drain and reserve the potatoes. Add remaining 2 tablespoons oil to the skillet and fry onion, garlic and ginger until onion is soft and golden. Add chili, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add yogurt, mint, cardamom and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan. When the mixture is thick and smooth, add the chicken pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat until the chicken is tender, approximately 35 to 45 minutes. There should only be a little very thick gravy left when chicken is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy. 3. Wash rice well and drain in colander for at least 30 minutes. In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.

3 4

In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well. Add the chicken mixture and the potatoes; gently mix them into the rice. Bring to boil. Cover the saucepan tightly, turn heat to very low and steam for 20 minutes. Do not lift lid or stir while cooking. Spoon biryani onto a warm serving dish.

Corn pulao S.no 1 2 3 4 5 6 7 8 Ingredient

Rice - 1 cup Onions(medium) - 2 finely chopped Green chillies - 2 or 3 finely chopped Mustard seeds - 1/2 tsp Cumin seeds - 1 tsp

Turmeric pdr - 1/2 tsp

Garam masala - 1/2 tsp Corn kernels - tinned (available in market) OR plain corn kernels - pressure cook them with little salt

Quantity 1 cup 2 no 3 no 1/2 tsp 1 tsp 1/2 tsp 1/2 tsp

10 Salt to taste 11 Oil for frying - 2 to 3 tbsp 12 Coriander leaves or cilantro finely chopped for garnishing Method 1 2 3 4 5 6 7
Cook rice in a cooker. Add 2 cups water for a cup of rice. Take oil in a pan or kadhai. Add mustard seeds & cumin seeds. Let them crackle. Add the chopped green chillies & fry them for a min. Then add the chopped onions & fry them until they turn pinkish brown. To this add turmeric pdr, garam masala, salt, corn kernels & mix well for a min. Then add the cooked rice & mix well. Garnish it with coriander leaves

to taste 3 tbsp 1 tbsp

pine apple raita S.no 1 2 3 4 5 6 7 Ingredient

chopped pineapple yogurt

salt
powdered black pepper roasted and powdered cumin seeds powdered red chili powder chopped coriander leaves.

Quantity 2 cup 2 cup 2 tsp 1/4 tsp 2 tsp 1/4 tsp 2 tbsp

method 1 Beat the yogurt till smooth. 2 Add to it, the salt, black pepper, cumin seed powder, coriander leaves and mix well. 3
Squeeze out the pineapple, in case there is excess liquid and add to the yogurt mixture. powder and coriander leaves, and serve chilled.

4 Transfer on to a serving bowl and garnish with the rest of the cumin powder, red chili

TYC buffet menu non veg starter veg starter soup salad nonveg chaat veg salad

dated : bhuna hua tandoori nurg veg khaas ki seekh tadke wala kabuli channa ka shorba chicken with garlic mayonaise and spnich spicy peanuts and aloo chat pasta tossed in fresh youghurt dressing assorte letuce green salad

main course non veg palak murg bhuna gosht maincourse veg paneer kadhi gavar falli ki sabji kaaleen (veg in youghurt) sangri ka saag potato aloo nirala dal kholrabi dal briyani anokhi biryani pulao jeera pulao bread nan /roti/ paratha raita pudhina raita sweets shakarkhand ka halwa beasn ke ladoo fruits as avalable icream as avalable

menu no 15 bhuna hua tandoori murg

s. no 1 2 3 4 5 6 7 8

ingre dient chicken yogurt lemon juice garlic garlic paste salt ground cumin ground cardamon degi mrich powder

method 1 cut the chicken pieces 1/ 16 and clean throughly.

add lime juice salt ginger garlic paste to the chicken as a first 2 marination for 4 hr 3 drain all excess water in a bowl mix youghurt chilli paste ginger garlic paste salt lime 4 juice cumin powder cardamon powder degi mix well add chicken pieces in the marination keep aside for 8 hr 5 set tandoor 350' degree for cooking put the chicken pieces in sariea and cook it for 10 6 min inside the tandoor keep aside for and rest for 5 min apply butteron top and cook again for another 5 -8 min or ltill it gets cook.

veg khass ki sheek s.no 1 2 3 4 5 6 ingredient Cottage cheese (paneer), grated Processed cheese, grated Green cardamom powder Garam masala powder Fresh mint leaves, chopped Khoya/mawa, grated

7 8 9 10 11

Chicken mince (keema) Salt White pepper powder Oil Chaat masala Method : Soak the satay sticks in water for a while. Take paneer, processed cheese, half the green cardamom powder, half the garam masala powder, mint leaves and mix mashing with your hands. Take a portion of this mixture and place on a satay stick and press it around the stick till it is a thin layer. Press the ends firmly. In another bowl mix khoya, chicken keema and mix. Break an egg and add. Add salt, remaining green cardamom powder, white pepper powder and remaining garam masala powder and mix well. Take a portion of this mixture and spread it over the paneer mixture. Similarly prepare the other seekhs. You can keep the seekhs in the refrigerator for some time before frying. Heat sufficient oil in a pan and place the seekhs on it and shallow fry. Turn the sticks when one side is done so that the other side gets cooked similarly. Serve hot sprinkled with chaat masala.

1 2

tadke wala kabuli channa ka shorba

s.no 1 2 3 4 5 6 7 9 10 11 12 13 14 15 16 17 18

ingredients onion chop tomato roughly dice curry leaves whole chili garlic chop ginger chop kabuli channa boilled coriander seeds mustard seeds cumin seeds coriander fresh mint fresh chopped curd carrot fine dice balnched beans fine dice blanched green peas blanched oil method

heat oil in lagan add curry leaves cumin seeds coriander 1 seeds mustard seeds whole chillies onion when little brown add ginger garlic cook well 2 add jeera powder dhaniya powder garam masala add tomatoes and then add boiled kabuli chana add water/ 3 stock give it a boil and then blend it well strain the soup check seasoning add curd lime juice and blanched vegetables 4 finish the soup with coriander andmint

palak murgh s.no 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 ingredient tomatoes, chopped medium sized onions, chopped ginger, peeled and chopped coriander leaves cumin seeds whole red chillies, split into half green chillies, the stalks removed and slit halfway upwards from the bottom stick of cinnamon pods of cardamom, split cloves turmeric powder cumin powder chicken, skinned ( I used mixed pieces from a whole chicken) plain yogurt salt garam masala powder

method Puree together the tomatoes, onion, ginger and garlic, and 1 keep aside. Puree the spinach along with the coriander leaves and keep 2 aside. Heat the oil in a thick bottomed pan and add the cumin seeds, bay leaves, red chillies, cinammon, cardamom and cloves. Stir till the seeds begin to splutter and the spices 3 begin to leave their aroma. Add the tomato mixture along with the green chillies, turmeric and cumin powders. Keep stirring over medium heat till most of the moisture evaporates and the mixture is lumpy. Add the yogurt and stir for a few seconds. Add the chicken pieces and season with salt. Stir well to coat the chicken with the spicy mixture. Reduce the heat to low, cover and cook till the chicken pieces are cooked 3/4ths of the way. Keep stirring in between. Increase the heat to high and reduce the moisture a little.

4 5 6

Add the spinach puree. Stir well and bring to a boil. Reduce the heat to low, cover and cook till the chicken pieces are 8 completely done. Keep stirring in between.

Add the garam masala powder and stir till the gravy thickens. 9 Do not let it dry out, though.

sno 1 2 3 4 5 6 7 8 9 10 11 12 13 14

chicken with garlic mayonaise and spinach ingredient chicken boiled shreded mayoniase spinach boiled choped garlic choped coriander mint black salt lime juice capsicum julliens shreded cabbage shreded carrot salt white pepper olive oil

method In big mixing bowl put mayonaise add chop garlic mint black 1 salt lime juice add shreded chicken carrot cabbage capsicum coriander olive 2 oil 3 mix the chiken mixture with mayo and served chilled

spicy peanuts and aloo chat sn 1 2 3 4 5 6 7 8 9 10 ingredients onion chop tomatoes chop peanuts rosted coriender chop green chili chopped potatoes boiled roasted jeera powder chat masala imly ki chutney mint chutney

11 12 13 14

curd sev salt black salt

method 1 combine all ingredient in a mixing bowl 2 add mint emly and curd chutney chat masala black salt mix it well garnish it with chopp coriander and sev

pasta tossed in fresh yougurt dressing s.no 1 2 3 4 5 6 7 8 9 10 ingredients pasta red and yellow bell pepper green onions, minced diced onion For the tangy yogurt dressing plain yogurt (not nonfat), preferably Greek mustard extra-virgin olive oil minced fresh basil freshly squeezed lemon juice Salt and freshly ground black pepper

Directions Make the pasta Bring a large pot of salted water to a rolling boil. Add the pasta and cook for about 10 minutes, until al dente. Drain the pasta well, place in a large bowl, and let cool slightly. Add the roasted peppers, celery, green onions, sweet onion, olives, 1 and pickles and stir to mix. Make the dressing Whisk together the yogurt, mayonnaise, and mustard in a medium bowl until well blended. Whisk in the olive oil, basil, parsley, lemon zest, lemon juice, and pickle juice. Season to 2 taste with salt and pepper. Pour the dressing over the pasta mixture and stir to thoroughly incorporate. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. Taste the salad again for seasoning before serving, adding more salt or 3 pepper if needed.

sn

bhuna gosht ingredient 1 oil 2 cinnamon or bay leaves 3 black cardamom

4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

cinnamon stick peppercorns cloves onions; chopped fresh ginger; pur,ed garlic; finely chopped green chillies; chopped lamb on or off the bone; salt turmeric powder coriander powder red chilli powder garam masala powder tomatoes; pur,ed full-fat yoghurt chopped coriander leaves; to garnish method heat oil in cooking pot with cinnamon or bay leaves, cardamon and cinnamon stick. add pepercorn and cloves and after a minute put onion and cook untill lightly coloured add ginger, garlic, green chili, lamb and bones and salt and cook over low heat add turmeric coriander red chilli, and garam masala powder and stir well add pured tomatoes add 4 cup of water and simmer for 15 min whisk yogurt and add to the pot cook over gentle heat untill lamb is tender sprinkle with choped coriander leaves

1 2 3 4 5 6 7 8

paneer kadhai s.no ingredient 1 250 gms Cottage Cheese (Paneer) 2 3 Capsicum (Shimla Mirch)

3 4 5 6 7 8 9 10

4 Onion (Pyaj) 4 Tomato (Tamatar) 1 " long piece Ginger (Adrak) 1 tsp Red Chili Powder (Lal Mirchi) 2 Bay Leaf (Tej Patta) 4 Cloves (Lavang) 1 piece Cinnamon (Tuj/Dalchini) 4 tblsp Clarified Butter (Ghee) method Cut cottage cheese, capsicum in long pieces. Grind onion, tomato, ginger, salt, red chili powder and orange color. Mince cloves and cinnamom. Heat clarified butter in a pan. Add bay leaf, cloves, cinnamon. Then add onion, tomato, ginger paste. Continue cooking it on medium flame till ghee/oil begins to separate. Add paneer and capsicum pieces. Cook on low flame. When the capsicum are done put off the flame. Take off the fire and serve hot.

1 2 3 4 5 6 7 8 9 10 11

s no

gavar falii ki sabji ingredients 1 onion chop

2 3 4 5 6 7 8 9 10 11 12 13 14 15

tomato chop ginger paste garlic paste chop green chilli red chilli paste chopp coriander jeera powder dhaniya powder amchoor powder pea nut roasted and crusted salt lime juice oil gavar fallli method 1 heat oil in pan add onion when little brown add ginger garlic cook well add jeera powder dhaniya powder amchoor powder and cook for a while 2 add tomatoes when oil comes out add the beans cook it till tender when little dry add peanuts salt 3 finish it with lime juice and salt coriander

sangri ka saag sno ingredient

1 2 3 4 5 6 7 8 9 10 11 12

Sangri Ker Dry red chillies (sookhi lal mirch) Mangoes, raw, dried, cut into strips Mustard seeds (rai) Lotus sterns (kamal kakri), washed thoroughly, cut into thin rounds Turmeric (haldi) powder Salt Red chilli powder Mango powder (amchur) Vegetable / Mustar oil Cumin (jeera) seeds method

1 Soak the sangri overnight in a big bowl containing lots of water, 1 tsp oil, 1 tsp salt and 1 tsp turmeric powder and drain 2 Clean and soak these ingredients separately overnight: ker, dry red chillies, mango strips, and mustard seeds and drain 3 Cover the sangri and ker with enough water and boil till soft. Drain. 4 Grind the mustard seeds to a smooth paste. 5 Mix the boiled sangri-ker mixture with the lotus stems, dry red chillies, mango strips, mustard paste turmeric powder and salt in a big bowl 6 Dilute the red chilli powder and mango powder in 1 cup water. 7 Heat the oil in a wok (kadhai) till it starts smoking. Cool slightly and then add the cumin seeds.

s.no

kohlrabi dal ingredient Knolkol 1

2 3 4 5 6 7 8 9 10 11 12 13 14 15

Cumin powder Coriander powder Red chili powder Salt Masoor dal Freshly grated coconut Sugar/ jaggery Turmeric powder Garam Masala Powder Oil Turmeric powder(optional) Mustard seeds Cumin Seeds Asafoetida(hing) Cooking method : Boil knolkol and dal together in 1 1/2 cup water till just done(it will take about 10-15 minutes). Or you can pressure cook it together. Heat oil in a pan. Add mustard and cumin seed. When they stop spluttering, add Asafoetida (hing)and turmeric powder. Add the cooked knolkol/masoor dal mix. Add chili powder, cumin and coriander powder, curry leaves. Add salt, sugar. Stir and continue cooking. Add a little water to get the desired consistency. It should be dal like consistency. Neither too watery nor too thick. Cook on low flame for 5 minutes. Add , fresh coconut, chopped Coriander leaves(cilantro). Mix well.

2 3

4 5 6

s.no 1 2 3 4 5 6

aloo nirala ingredient 500 g Potatoes 1 tbsp Red Chilies (coarsely grounded) tsp Black Pepper 1 tbsp Mango Powder (dried) Oil Salt

method 1 2 3 4 Peel the potatoes and cut in thin round shapes. Fry them in oil until golden. Drain the excess oil. Flatten the potato chips and mix all the other ingredients to it.

sno 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18

anokhi biryani ingredient rice chicken cut into small pieces tomatoes curd potatoes chilly powder sweet corn ginger garlic green peas boiled onion brown all spie turmeric pwder kewars water oil green chilli salt chopped coriander and mint leaves saffron method heat the oil fry the onion till brown add all masala with green chillies than add in 1 cup water and let the chicken get tenderand dry fry capsicum and pototes in little oil. boil rice with salt and mixed whole spice put the rice chicken and vegetables in layers sprinkel green masala and saffron and kewra cover it and put it for dum for 20 min check the doneness if cokked well served it with raita

1 2 3 4 5 6 7 8

jeera pulao S.no 1 2 3 4 5 6 7 8 ingredients 1 cup Long Grain (Basmati) Rice 2 cups Water 11/2tsp Cumin seeds(jeera) 1tbsp oil salt to taste 2 Bay leaves 3-4 cloves Few whole Black pepper

method Clean and wash rice. Wash and drain rice 2-3 times and soak 1 in water for 15-10 minutes. Heat oil and add cumin seeds (jeera), bay leaf, cardamom, 2 whole black pepper and cloves. 3 When Cumin seeds are done add the rice and salt, mix well. 4 Add water. When it starts boiling low down the flame of the gas and 5 cover it partially. Keep an eye, rice will be done when holes appear on the 6 surface and water is completely absorbed. 7 Serve the jeera pulao hot with any gravies or raita.

pudina raita s.no 1 2 3 4 5 6 7 8 ingredients green coriander finely chopped mint finely chop green chilli yoghurt jeera salt black pepper kala namak method take the jeera and roast take it off the pan let it cool down put this roasted jeera in a mortar and pestle and round a bit to turn into a thich and corse powder whipe the youghurt in a blender add all in gredients in youghurt garnish it with chopp coriander.

1 2 3 4 5

quantity 3 kg 250 ml 1/3 cup 2 tbsp as required 1 tbsp 1 tbsp 1 tsp

quantity 1cup 1/2cup 1 1/2 tsp 1tbsp 1 tbsp 1/2 cup

600 g to taste 1 tsp for frying 1 tsp

quantity 200 g 200 g few spring 3-4 no 25 g 25g 250 g 2g 2g 2g 2 tbsp 2 tbsp 100g 50g 50g 50g 50 ml

quantity 3 no 2 no 1 inch a bunch 1tsp 2 no 2 no 1 inch 3 pods 5 no 1 tsp 2 tsp 12- 13 piece 6 tbsp to taste 1 tbsp

quantity 400gm 100gm 50g 5g 1 tbsp 1 tsp 1 tsp 1tsp 20g 20g 20g

30 ml

quantity 100g 150g 100g 10g 5g 120g 1 tsp 1tsp 2tbsp 2 tbsp

2 tbsp 50 g to taste 1 tsp

ala black salt mix it well

quantity 250 g 1 each 6 no 3/4 cup 1/2 cup 1 tbsp 1/4 cup 3 tbsp 2 tbsp as reqried

quantity 100ml 3 no 1 no

3 in 10 no 6 no 30 gm 20 gm 20gm 10 gm 2.2 kg as requried 1/2 tsp 1 1/2 tsp 1 tsp 1 tsp 30 gm 60 g 1 tbsp

ay leaves, cardamon and cinnamon stick. te put onion and cook untill lightly coloured nes and salt and cook over low heat m masala powder and stir well add pured tomatoes

quantity 250gm 3 no

4 no 4 no 1 piece 1 tsp 2 no 4 no 1 piece 4 tbsp

quantity 150g

150g 25g 25g 10g 20 g 10 g 2 tsp 2 tsp 2 tsp 100g to taste 10 ml 45ml 1 kg

n add ginger garlic cook well add jeera powder dhaniya powder beans cook it till tender when little dry add peanuts salt

quantity

150g 30g 10 to 12 8 to 12 5 tbsp 2 no 2 tsp 5 to 6 tsp 4 tsp 2 tsp 3/4 cup 2 tsp

taining lots of water, 1 tsp oil, 1 tsp salt and 1 tsp

y overnight: ker, dry red chillies, mango strips, and

er and boil till soft. Drain.

lotus stems, dry red chillies, mango strips, mustard

wder in 1 cup water.

moking. Cool slightly and then add the cumin seeds.

quantity 1 cup

1/2 tsp 1/2 tsp 1/4 tsp as taste 1/2 cup 1 tbsp 1/2 tsp 1/4 tsp 1/2 tsp 1 tbsp 1/2 tsp 1/2 tsp 1/2 tsp a pinch

quantity 500g 1 tbsp 1/4 tsp 1 tbsp for frying to taste

quantity 3/4 kg 1 kg 3 no 240 ml 2 no 1-1/2 tsp 100 g 4 tsp 100 g 100 g 1sp 1/2 tsp as requried 1/2 cup 3 - 4 no to taste 4 tbsp few string

n get tenderand dry

rs sprinkel green masala and saffron and kewra

quantity 1 cup 2 cup 1 1/2 tsp 1 tbsp to taste 2 no 3 to 4 4 no

quantity 1/2 bunch 1/2 bunch 1 no 3 cups 1 tsp to taste 1/2 tsp 1/4 tsp

e and round a bit to turn into a thich and corse powder