NEHRU ARTS AND SCIENCE COLLEGE
DEPARTMENT OF CATERING SCIENCE & HOTEL MANAGEMENT
E-LEARNING
CLASS
SUBJECT
UNIT – ii
: II B.SC CS & HM
: FOOD PRODUCTION & PATISSERIE – III
Syllabus
Indian cookery : Regional working styles, Introduction Regional cooking, factors affecting eating
habits, heritage of Indian cuisine heritage, differentiation of regional cooking, cooking difference
stage ad geographical location, historical back grounds equipments.
Specialty cuisine foods prepare for festivals and locations steps to be covered Andhra, Bengal,
Bihar, Goa, Gujarat, Karnataka, Kashmir, Punjab, Rajasthan, TamilNadu, and UttarPradesh.
Cooking from different communities styles such as Parsi, chetinnad, bohra, Malabar, Lucknow,
India breads and sweets.
Part – A:
1. Poories – Indian bread puffed as it has been fried.
2. Mithale (Indian sweet) – like gulub jamoon – a sweeknays dumpling. Ladoos made with bens
and sugar, burf is sweet made of sugar and khoya.
3. Iddly sambar- rice steamed dumplings served with vegetables, tamarind, dal and sambar
masala.
4. Naan kulchas – leavened of read made in tandoor.
Part – B:
1. Give a recipe about andra Pradesh famous dishes.
Indian Cookery
1.Andhra Pradesh:
PAYA (Trotter Soup)
Ingredients:
12 Trotters (Goat)
2 Onions (chopped)
3” Piece of Ginger (Ground)
1 Pod Garlic (ground)
½ cup yogurt
2 tbsp ground Almonds
2 tbsp ground cashew nuts
½ tsp Turmeric
3 Bay leaves
2 tbsp Oil
2 tbsp ground chiroti
Salt to taste
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IN A SACHET:
4 sticks Cinnamon
2 tbsp Coriander Powered
2 tbsp Chilly Powder
6 Cloves
6 Black Peppercorns
6 Cardamoms
Method:
Clean thoroughly and cut trotters in to desired sized piece add 12 cups of water to trotters,
drop in sachet, turmeric, 1 tsp of garlic-ginger paste, salt and some chopped onions. Cook covered for
at least 4 hours until very tender. Heat oil I a ‘wok’ ass bay leaves and remaining onions and try until
translucent. Add the remaining garlic-ginger paste and try. Add cashew nuts; add chir oil and almond
paste, yogurt and stir try for 1 minute. Take it off the heat and add the ‘Paya’. Reheat and simmer for
10 minutes. Serving piping hot with ‘romali rote’.
Note: A slow cooker may be used, but reduce quantity of water ideal soup for minutes.
BIRIYANI
Ingredients
5 Cups Rice
1 Kg Mutton (cubed)
8 Onions (Sliced)
1-cup Yogurt (sour)
2 Lemons
10 green chillies (chopped)
1 Cup oil
1 cup chopped coriander
1Cup mint (chopped)
½ tsp saffron (cooked in warm milk)
½ Cup milk
10 cloves
5 Cardamoms
½ tsp Black cumin
4 sticks Cinnamon
½ tsp Powdered mace
2 taps Garlic – Ginger Paste
1 cup oil
2 taps Chilly Powder
Salt to taste
Orange Red food colour
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Powder Coarsely
5 cardamoms
2 sticks cinnamon
5 cloves
Method
Wash and drain meat, add salt, ginger – garlic paste and yogurt and leave aside for 2 hours.
Heat oil and deep try onions to a golden brown. Take out and leave aside, save the oil for use later. To
the meat add chilly powder, saffron and powdered ‘masala’. Also add lemon juice half of the fried
onions, ½ of the coriander and mint, green chilies and 1 tbsp oil and leave to marinate for 1 hour.
Heat some of the left over oil and cook the meat in this.
FOR THE RICE:
Boil 6 cups of water. To it add coriander, mint, cardamoms, cloves, cinnamon, black cumin, rice
and cook until first done. Air the rice after it is cooked.
LAYERING:
In a big heavy bottom vessel put ¼ cup oil. Heat it, then put a layer of the cooked meat, then
some rice, followed again with meat and then ending with rice. Cover the rice with a wet cloth and
cover with a heavy lid so no steam escapes. Keep pan on low heat and allow to cook until meat and
rice has cooked through garnish with the crisply fried onions and serve hot.
Note:
Ground raw papaya may be used as a tenderizer added to the meat while marinating it. Salt
added to finely sliced onions and liquid squeezed out before deep-frying will brown the onions faster
and will remain crisp longer.
MIRCHI KA SALAN
Ingredients:
500 gms Green chillies (big)
10 tbsp Sesame
10 tbsp grated dry coconut
10 tbsp Peanuts
6 onions (chopped)
2 tbsp chopped coriander
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2 tbsp Ginger – Garlic paste
½ tsp chilly powder
½ tsp Turmeric
2 tbsp Tamarind extract
¼ cup oil
Salt to taste
Method:
Slit the green chillies. Fill them with a pinch of salt, deep fry lightly and keep aside. Roast the
sesame, coconut, peanuts and grind to a smooth paste.
Grind to paste. Heat oil, fry the onion paste. Add the ginger – garlic paste, sesame, coconut and
peanut, salt, turmeric, chilly powder and fry till brown. Now add the tamarind extract, fried green
chillies and cook on a low flame for 15 minutes. Sprinkle chopped coriander on top and serve.
Note:
Bell peppers or baby tomatoes could be used as a substitute to green chilies.
DAHI RAITA
Ingredients:
2 cups Yogurt
½ cup finely chopped onions
4 green chillies
¼ cup chopped coriander
¼ cup finely chopped tomatoes
¼ cup finely chopped cucumber
Salt to taste
Method:
Mix all the above ingredients with well-beaten Yogurt and serve chilled with ‘Biriyani’.
BAGARA BAINGAN
Ingredients:
500 gms Aubergines (Small round ones)
25 curry leaves
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2 tbsp chopped dry coconut (Copra)
4 tbsp chopped coriander
6 onions (chopped)
1tsp Chilly powder
3 tbsp Ginger – garlic paste
2 tbsp Tamarind Extract
½ tsp Turmeric
Salt to taste
¼ cup oil
¼ tsp Nigella
10 tbsp sesame
¼ tsp Cumin
10 tbsp peanuts
¼ tsp Mustard
2 tbsp poppy seeds
½ Fenugreek
Method:
Roast the sesame, peanuts, poppy seeds; coconut and grind to a paste along with curry leaves.
Chop the onions and separately roast on a tawa and grind to a fine paste to the ‘masala’ paste add
ginger- garlic paste, salt, chilly and turmeric and divide in to two portions. Mix half the onion paste to
one portion. Slit the aborigine in to 4 with out separating it from the stack. Stuff a little ‘masala’ into
each aborigine and keep aside. Heat the oil, add seasoning and fry the remaining onion paste and
masalas. Add salt. Add the stuffed aborigines, allow to cook for while. Add tamarind extract and cook
on a low flame. Take care not to stir too much or the aborigines will break. Garnish with coriander and
serve.
HALEEM
Ingredients:
750gms Processed wheat as ‘Dalia’
750 gms Mutton (cubed)
½ cup oil
8 Onions
10 Almonds
2 tbsp Poppy seeds
2 tbsp chopped mint
2 tbsp chopped coriander
6 cloves
6 Cardamoms
1 cup yogurt
5 limes
1 tsp chilly powder
1 tbsp Garlic-ginger paste
Salt to taste
¼ tsp Turmeric
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Method
Slice the onions, fry and keep half the quantity aside. Grind poppy seeds, almonds, cardamoms,
cloves, turmeric and chilly powder. Heat oil; add half the onions, garlic ginger paste add meat then
add ground ‘masala’ and fry well, cook till meat is done.
TO PREPARE WHEAT:
Soak whole whet overnight. Dry out on a towel, and then run through a food processor and
then cook until soft. If using dalia, soak it far an hour and cook it till soft. Remove the cooked meat
from the gravy. Mix with cooked wheat and run it through a liquidizer as grind on a grinding stone to
a pastry consistency. Reheat the meat, ground wheat and grained, all mixed together. Serve topped
with mint, coriander, lemon and fried onions.
SHAMMI KEBABI LUKMI
(MINCE MEAT CUTLETS)
Ingredients:
1 kg mincemeat
¼ kg Bengal gram (washed)
1 tsp garlic paste
1 tsp ginger paste
6 green chillies (chopped) 15 mint leaves
½ cup coriander
1 tsp turmeric powder
1 tbsp cinnamon (powdered)
1 tbsp cloves and cardamom (powdered)
2 onions (chopped)
2 Eggs (far finding)
1-cup oil (for frying
Salt to taste
Method:
Mix all ingredients together and boil till tender and dry. Grind to a paste (consistency of a
dough). Add eggs. Form in to even size balls. Flatten them on your palm and shallow fry. Serve with
mint chutney.
LUKMI (a little variation from shammi Kabobs)
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Take the above mixture, flatten each of them on your palm, full with chopped onions,
coriander and mint leaves. Close the edges, flatten them once again. Heat a griddle, grease it with a
tsp of oil lightly beat an egg. Dip each cutlet in it and fry on the griddle.
DOUBLE KA MEETHA
Ingredients:
15 slices white bread
1 ½ cups sugar
½ cup water
½ cup grated khoya
¼ tsp orange red food
½ cup nuts finely chopped
Colour
(cashew nuts, almonds, raisins,
1 cup milk
pistachios)
1 ½ cup oil / ghee
¼ tsp powdered nutmeg
15 cardamoms (powdered)
Method:
Remove the crust of the bread slice and cut the slices in half. Deep fry the bread to a golden
brown and keep asides make syrup of water and sugar of string consistency. Add the food colouring
dissolved in warm milk. Add the grated ‘khoya’ to the syrup and mix well. Place the fried bread in a
flat shallow dish and pour the sugar mixture over it. If it looks too dry more milk may be added so that
the bread pieces are moist. Top with chopped nuts sprinkle cardamoms and sprinkle over and serve.
BENGAL
DOI MACH
Ingredients:
½ kg Fish (preferably rive fish)
1 tbsp cumin
2 onions
2 taps chilly powder
1 cup yogurt
1 tbsp coriander
1 piece ginger
6 cloves garlic
3 bay leaves
½ tsp turmeric
Salt to taste
¼ cup mustard oil
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Grind together
Garam Masala
10 Cardamoms
1 tbsp corianders
6 cloves
1 tbsp cumin
Method:
Clean and cut fish in to medium sized piece. In the yogurt add 1 cup of water, salt to taste and
stir. Put fish in the yogurt mixture and leave to marinate for ½ and hour. Make paste of ginger, garlic,
onions, cumin, coriander seeds and chili powder. Heat mustard oil in a frying pan and put a few cumin
seeds and bay leaves. When cumin changes colour, add ‘masala’ paste and turmeric. Fry till it gets
light brown in colour. Now put the fish and yogurt in the mixture and cook on medium an cook on
medium flame until fish is cooked. When gravy thickens, add the ‘garam masala’
TOMATO CHUTNEY
Ingredients:
½ kg Tomatoes chopped
1-cup sugar
6 dry red chillies
2 taps grated ginger
1 tsp mustard
2 tbsp raisers
4 tbsp Vinegar
Method:
Heat the oil in wok. Add mustard, let is splutter. Add tomatoes ginger, chilly, pieces, raisins,
salt, sugar and vinegar. Cook uncovered until thick. May be eaten hot or cold.
CHINGER
Ingredients:
10 shrimps (large)
½ pcs ginger (paste)
2 Onions (ground)
¼ tsp Chilly powder
2 tbsp flour (mixed in 1 tbsp water)
4 tbsp semolina (for coating)
Salt to taste
oil for shallow frying
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Method:
Wash, shell de –vein and slit length wise the shrimps leaving tails intact. Mix ground onion, 1
tsp oil, ginger, chilly powder and salt and apply to shrimps. Leave aside far about 1 hour. Dip in flour
latter, coat with semolina and shallow fry.
KUMRO
Ingredients:
250 gms white pumpkin (cube)
2 green chillies (finely chopped)
½ tsp flour
¼ tsp sugar
2 tbsp oil
salt to taste
½ tsp cumin powder
Method:
Heat oil in a wok. Add cube pumpkin, green chillies and add enough water to cook the
pumpkin, cover the wok while cooking the pumpkin. Add sugar and flour mixed in the 1 tbsp water
and the cumin powder. Mix and take off the fire.
BHAIGAN BHAJE
Ingredients:
3 round Aubergines
Rice powder (for coating)
½ tsp turmeric
Oil for shallow
Salt to taste
Method:
Cut aubergines into thick slices. Prick all over with a fork salt and turmeric and leave aside for
15 minutes. Coat with rice powder and shallow fry.
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SUKHNO BANDHA GOBI
Ingredients:
1 medium cabbage (shredded)
½ tsp turmeric
4 Tomatoes (quartered)
1 tsp chilly powder
2 bunch of spinach leaves (roughly chopped)
1 tsp sugar
½ tsp powdered cloves, cardamom and cinnamon
6 tbsp oil
4 potatoes (quartered)
Salt to taste
½ piece of ginger (ground)
Method:
Mix potatoes with tomatoes and ginger. Heat oil and fry the potatoes and tomatoes and keep
aside. Fry cabbage and spinach add all the powdered spices, sugar and salt. Add fried potatoes ½ cup
of water and let it simmer, covered until potatoes are done.
LUCHI
Ingredients:
4 cups flour
1 tsp oil (for the dough)
Oil for deep-frying
Salt to taste
Method:
Sift the flour with salt in to a plate. Mache a bay in the sifted flour, pour 1 tsp of oil and 1 cup
of water and start mixing gradually. When fully mixed, knead to make stiff dough. Cover with a moist
cloth and keep aside covered for 30 minutes. Divide in to 20 equal portions, make small balls. Apply a
little oil on both sides and roll each with rolling pin into round discs (about 3 diameter). Heat all in a
wok and deep fry the luchi until golden brown, turning once to ensure if puffs up.
BOILED RICE
Ingredients:
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2 cups rice
8 cups water
Method:
Wash and soak rice for about 30 minutes. In a large heavy bottom pan put the water and allow
it to boil. While still boiling add the rice (drain the rice first) and when water starts boiling again
reduce the flame, cover the pan and cook the rice. Keep the pan slightly open or else the water will
flow over. When rice is soft drain off the water and put pan back on the fire for just a minute. Rice is
now ready for use.
BHAPPADOI
Ingredients:
1 tin condensed milk
8 cardamoms (powdered)
20 Almonds (blanked and sliced)
3 cups yogurt (Sour)
1 small piece of Nutmeg (powdered)
Method:
Put the yogurt in a muslin cloth and hand it up to remove water content leave hung up for 20
minutes. Add the condensed milk, cardamom and nutmeg to yogurt. Mix thoroughly and steam
covered in a double boiler. Steam the pudding for 15-20 minutes or until set.se4rve well chilled,
garnished with almond slivers.
Note:
Instead of cardamom and nutmeg, lemon rind makes an interesting flavour.
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2.. Give a recipe about Gujarat famous dishes
GUJARAT
CHANDI KALIYAN
Ingredients:
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1 cup fresh green peas
½ tsp Mustard
1 tsp cumin
A pinch of Asafetida
¼ tsp fenugreek
½ tsp chilly powder
1tsp Ginger, garlic and green chilies (paste)
¼ tsp turmeric
1 tsp cumin and coriander powder
2 onions (chopped)
2 taps chopped coriander
2 tomatoes (chopped)
1-cup sweet corn keened
4 tbsp oil
Salt and sugar to taste
Method:
Heat the oil; add mustard, cumin, fenugreek, asafetida, ginger garlic, green chilly paste, chilly
powder, turmeric, cumin and coriander powder, onions and tomatoes. Fry all the above until
tomatoes are very mushy, them add the peas, corn, 1-cup water, salt and sugar to taste. Cook until
peas and corn are tender and just a little gravy remains garnish with chopped coriander.
KHATTI MEETHI DAL
1-cup yellow lentils (Tovar dal)
¼ cup molasses
1 pinch turmeric
1 tsp ghee
2 whole dry red chillies
½ tsp mustard
3 tbsp tamarind extracts
10 curry leaves
½ tsp fenugreek
A pinch of asafetida
1 tbsp oil/ ghee
Salt to taste
Method:
Cook the lentils in a pressure or slow cooker with 2 cups water until soft and mushy. Add the
tamarind, molasses, turmeric and salt and boil. Adjust consistency of dal; it should be more thin than
thick. Season the dal with red chillies, mustard; curry leaves, fenugreek and asafetida. Lastly put 1 tsp
of ghee. Serve with plain boiled rice.
KADI
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Ingredients:
2 cups butter milk
1 ripe banana
2 tsp gram flour
1 piece ginger
6 cloves garlic
4 green chillies (slit)
2 tsp coriander powder
½ tsp mustard
¼ tsp cumin
A pinch of asafetida
4 cloves
1 stick cinnamon
6 curry leaves
2 tsp oil
Salt to taste
Method:
Add gram flour to butter milk and mix well free of lumps. Add mashed banana, green chillies,
garlic ginger paste, salt, and sugar and coriander powder. Mid well and cook stirring constantly
unthick end. Season in oil with mustard, cumin, asafetida, cloves, and cinnamon and curry leaves.
Serve with boiled rice.
HARA CHUTNEY
Ingredients:
¾ cup peanuts (roasted and powdered) 1 cup chopped coriander
1” piece of ginger
4 cloves garlic
2 tsp sugar
2 tsp lemon juices
4 green chillies
¼ cup sesame (roasted)
Salt to taste
Method:
Mix above ingredients and run it in a grinder adding water make a thick saucy consistency
MUTHIYA
Ingredients:
50 gms cabbage (finely shredded)
A pinch of asafetida
½ tsp ‘garam masala’ powder
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½ piece ginger
½ cup chopped coriander leaves
Method:
Mix the cabbage, gram flour, salt crushed ginger, crushed green chillies, coriander leaves, sugar
and asafetida with 1 tbsp oil in a pan and make stiff dough. Shape the dough in a cylindrical shape.
Steam cooks this dough for 15 minutes in a steamer. Remove the steamed dough and allow it to cool.
Cut it in to slice. This is termed as muthiya. In a wok pour 3 tbsp oil, heat it and add mustard, curry
leaves and red chillies broken in to pieces. Fry just a little. Add pieces or muthiya and mix well.
Garnish with coriander leaves.
KHAMANG DHOKLA
Ingredients:
1 cup gram flour
¼ cup yogurt (far instant ‘dhokla use
2 tsp sugar
½ cup yogurt)
1 ½ tbsp oil
1 tsp garlic-ginger paste
1 tsp green chilly paste
½ tsp baking soda
1 tsp mustard
3 green chillies (chopped)
Coriander (chopped)
1 tbsp oil
Salt to taste
Method:
Mix the yogurt, gram flour, sugar, oil, garlic, ginger and garlic, green chilly paste. Keep aside
fermenting for 3-4 hours. Add baking soda and beat well. Heat the batter in to a greased pan and
steam for 15-20 minutes. Remove from pan and cool cut ‘dhokla’ in to squares and keep aside. In 1
tbsp oil prepare seasoning. Heat oil add mustard and chillies, add ½ cup water and let it simmer until
the water reduces to half the quantity. Pour this over the ‘dhokla garnish with coriander. This dish is
reduced cold, preferably at room temperature.
Instant Dhokla:
If making instant ‘dhokla’, add 1 tsp citric acid or eno fruit salt and continue as per method give
above do not ferment.
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SHRIKAND
Ingredients:
4 liters full cream milk
A few strands of saffron
3 cups castor sugar
10 cardamoms (powdered)
(Soaked in 1 tsp warm milk and crushed)
Method:
Prepare yogurt of the 4 liters of milk. Put yogurt in a soft muslin cloth, gather up the muslin
and tie up the gathered muslin to look like a sack. Hang up the sack for 6-8 hours until all the water
has drained out open the sack, remove the thick yogurt in to a bowl, and add sugar and beat well with
an electric beater. Adjust sweetness add cardamom and saffron. Serve very well chilled.
Note: sugar quantity may vary depending on the sourness of the yogurt.
3. . Give a recipe of famous dishes in HIMACHAL PRADESH
HIMACHAL PRADESH
HIMADRI MASS
Ingredients:
½ kg mutton
2 medium sized onions
1 ginger
4 cloves of garlic
6 dry red chillies
2 tsp salt
1 tsp poppy seeds
2 bay leaves
20 almonds
1 medium sized onion
1-11 ½ cups hot water
6 cardamoms
2-cup yogurt
4 tbsp oil
Method:
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In a deep pan, heat oil, sauté slice onion, and add meat, ginger, cardamoms, salt, chilly paste,
bay leaves and half the garlic. Stir-fry 10 minutes. Add ground onion and remaining garlic and sauté
for another 5 minutes. Cover and cook for5 minutes. Add half the water. Stir and work cook again.
Repeat the process three times under the water dries and the mutton has a rich brown colour. Mix in
half cup of yogurt and the ground poppy seeds and brown again. Check that the meat is tender or
more water at be added to cook the meat. When the meat is done add the remaining yogurt and
blanched almonds. Simmer for approximately ten minutes on 10 m heat for the gravy to thicken.
Serve hot.
MAHANI
Ingredients:
2 cups black eyed beans
1 tsp chilly powder
3 dry red chillies
9 cup water
1 tbsp gram flour
1 tbsp wheat flour
1 tsp sugar
4 tbsp mustard oil
A pinch of fenugreek powder
2 tbsp dry mango powder
1 tsp turmeric
A pinch of asafetida
Salt to taste
Method:
Wash and soak the beans in water for 4 to 5 hours. Heat the oil to smoking point. take the pan
of the fire, let the oil cool slightly. Add the asafetida and the fenugreek powder. Add the turmeric and
red chilies bits. Then immediately add the wheat flour and gram flour and fry. Add the black eyed
beans and water and cook until the beans are soft and the gravy thick. Add sugar, stir and serve hot.
MAD ARAH
Ingredients
2cups chick peas
8 cups yogurt
4 tsp oil
2 bay leaves
4 tsp ghee
1 tsp sugar
2 tsp turmeric
2 tsp garam masala powder
A pinch of nut meg powered
2 tsp chilly powder
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20 cashew nuts
1 tsp grated dry coconut
2 tbsp raisins
Salt to taste
Method:
Heat oil in a pan. Add bar leaves, chilly powder, turmeric, coconut and dry then add the chick
peas. Stir fry for a couple of minute add 6 cup of beaten yogurt and bring to boil stirring all the time.
Reduce heat and simmer until the yogurt has reduced half the quantity. Now add raisins and cashew
nuts, the remaining 2 cups of yogurt and add the garam masala. Sugar and nature simmer until gravy
is thick. Keep the fire low or the yogurt curdle. Top with pure ghee before serving.
TAL HUI ARUI
Ingredients:
½ kg colocasia
1 tsp salt
¼ tsp oregano
½ tsp turmeric
½ tsp chilly powder
8 tbsp oil
1 piece of ginger
2 tbsp chopped coriander.
Method:
Selected uniform sized colocasia. Clean and par boil colocasia until they are tender but not very soft
or mushy. Cut in half-length wise and add chilly powder, turmeric, ginger paste and oregano. Just 5
minutes before serving and salt and fry them to a golden brown loft out with a draining spoon on
absorbed paper. Garnish with green chilies and coriander leaves. Sprinkle with lime juice. Serve
immediately otherwise it will lose its crispness.
PALAK PURIS
Ingredients :
4 cups wheat oil
tsp salt
1 tbsp oil
cup boiled spinach
Water to sprinkled
oil for deep frying
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Method:
Combine flour, 1 tsp oil, salt and spinach, mix well. Add cold water gradually knead into a hard
dough. Set aside covered with a damp cloth for about 2 hours. Knead once again with oiled palms.
Heat oil in a wok for drying keep 1 tbsp of oil aside for rolling out the parries with greased finger tips
shape dough into big walnut sized balls on a lightly oiled flat surface flatten and roll out to 21/2 to 3
diameter rounds. Deep fry both sides by pressing down with a perforated flat draining spoon 10 puff
up the poories. Poories should be golden in colour. Lift out of oil allowing excess oil to drain off on to
brown paper in a pan serve hot.
ROGHANI DAL
Ingredients:
2/3 cups whole black gram
1/3 cup dried red kidney beans
1 tsp turmeric
1 tsp grated ginger
1 cup grated coconut
onions
2 tsp mustard oil
4 tsp butter
1 tsp coriander powder
1 tsp chilly powder
2 tsp garam masala powder
2 tsp ghee
Salt to taste
2 tsp garam masala powder
Method:
Wash and soak the dals overnight in plenty of water. Cook the dals until soft and mushy adding
ginger, coconut, and turmeric oil, salt. The dal cooking may be done in a pressure cooker or s slow
cooker. Fry the grated onion in pure ghee, adding chilies powder and coriander powder, to a golden
brown colour. Add the onion masala to the dal and sprinkle garam masala powder and mix well. Top
with pure ghee before serving for that added flavour.
MASALA BHINDI
Ingredients:
750 gms okra
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3 medium sized onion
1 tsp chilly powder
1 tsp turmeric powder
5 tbsp oil
Salt to taste.
Method:
Wash and pat dry the okras, cut of the steam and cut into 1 long pieces. Heat oil in a wok. Add
chilly powder and turmeric powder. Add chopped okra keeping flame simmer mix them well with
masala. Add salt and fry until a little crisp. Add onion to it and leave it for about 2-3 minutes on a slow
fire. When onions are lightly browned remove from heat and serve hot.
PATH
Ingredients:
2 cups rice
1 tbsp oil
Water
2 bay leaves
Salt to taste
Method:
Wash and soak rice in water for 15 minutes and drain. Boil water in a pan add salt, bay leaves
and rice. Cover and cook on a low flame. When water is absorbed reduce heat and cover with lid.
Cook until the rice is done. Add oil, lime juice and fruit up the rice with a ork shake pan well and serve
at once.
CHAWAL –KI-KHEERIngredients:
9 cups of milk
½ cup rice
1 cup sugar
30 almonds
5 drops almond essence
5 cardamom
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4 edible silver leaves
1 cup water
1-cup cream
Method:
Soak rice in water for 8-10 hours, drain and keep aside. Heat milk in a large pan, add sugar and rice.
Keep stirring it occasionally. When it begins boiling, add water and boil the milk to thicken to a
creamy consistency. When the rice is cooked and has blended in the milk keep the knee simmering on
a slow fire and keep the stirring. Add cardamoms and mix well. When rice and creamy. Add the cream
and remove from heat. Add essence pour into individual bowls. Sprinkle with silvered almonds.
Decorate with silver leaves and serve well chilled.
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4. give a recipe and list down the dishes names in Tamil nadu.
TAMILNADU
THENGAI CHADAM
Ingredients:
1 cup rice
3 green chillies
2 cups grated coconut
3 tsp Bengal gram
2 tsp split black gram
2 tbsp Peanuts
¼ tsp mustard
3 tbsp oil
A few cashewnut
A few curry leaves
Salt to taste
Method:
Cook rice until just done and not mushy, spread on a plate to cool. Keep aside. Roast the
grated coconut on a slow fire till it pan corns golden brown. Keep start spluttering add black gram,
bengal gram, green chilies, peanuts and curry leaves. When they turn brown, add the rice. Add salt
and the roasted coconut. Mix well. Garnish wit coriander and curry leaves and serve fried cashewnut
could also be use for garnishing.
KOLI KURMA
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Ingredients:
½ kg chicken
1 cup grated coconut
2 onion
10 green chilies
6 tomatoes
1 big piece of ginger
10 cloves garlic
1 tsp Aniseeds
1 tsp poppy seeds
3 cloves
1 stick cinnamon
3 cardamom
1 bay leaf
6 cup water
T tsp coriander powder
2 tsp chilly powder
¼ tsp turmeric
Method:Clean the chicken pieces. Grind the coconut with aniseeds and poppy seeds in to paste. Grind
the ginger and garlic to a paste separately. Chop the onion, chillies and tomatoes. Then add chop
golden brown. Add ginger-garlic paste and fry it well. Add tomato pieces and fry until well mashed.
Now add the chicken pieces and fry. Add chilies, coriander, turmeric, salt and water. After the chicken
gets cooked, add the coconut paste and allow it to boil for 5 minutes. Garnish with chopped
coriander.
KOSUMALLI
Ingredients:
½ cup split green gram
5 gram chilies
½ cup grated coconut
1 lime
1 tsp mustard
1 tbsp oil
Method:
Wash and soak the dal for one hour. Drain the water completely ad keep aside. Add the grated
coconut and salt. Season with mustard seeds. Add salt to taste. Squeeze limejuice. Over this and
serve.
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POOSHINIKAI KOOTU
Ingredients:
½ kg white Bumpkin
¼ cup Bengal gram
1 tsp mustard
10 curry leaves
1 tsp coconut oil
2 tsp oil
2 tsp split black gram
salt to taste
Method:
Peel the bumpkin and cut into ½ cube. Cook the bumpkin till sort with turmeric and salt. Boil
Bengal gram with out over cooking it. Add coconut paste and Bengal gram into bumpkin and cook
until it. Thickness slightly. Heat oil and season with mustard and curry leaves. Serve hot.
PARUPPU UISILI
Ingredients:
250 gms French beans
¼ cup yellow lentils
¼ cup Bengal gram
6 dry red chilly
¼ tsp asafetida
1 tsp mustard
2 tsp split black gram
1 tbsp oil
Salt to taste
Method:
Soak the lentils together for half an hour. Brain well and grind coarsely with red chilly and keep aside.
Chopped the beans finely and cook in very little water. Add salt to taste. Heat oil in pan. Break all
lumps and finally add the cooked beans to it and mix well. Serve hot.
NEER MOR
Ingredients:
1-cup yogurt
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1-cup water
½ tsp salt
A few curry leaves
Method:
Beat the yogurt well. Add salt and add crushed curry leaves and water.
MEEN KUZHAMBU
Ingredients:
1 kg fish
4 small pieces coconut
4 tomatoes
4 tsp coriander powder
8 tsp chilly powder
1 tsp mustard
½ tsp turmeric
½ cup oil
1 ½ tsp fenugreek
A few curry leaves
3 cups water
Chopped coriander
1 small piece of ginger
10 cloves Garlic
2 tsp tamarind
Salt to taste
Method:
Clean the fish and cut into slices. Chop onion, tomato and ginger; grind the coconut in to a paste.
Roast and powder 1 tsp fenugreek pour oil in a wok. Put mustard and fenugreek. After it splutters,
add onion and garlic pieces and fry it until it becomes golden brown. Add curry leaves. Add chopped
ginger and fry. Add tomatoes and fry until they turn mushy. Add the tamarind extract. Then put chilly,
coriander turmeric and salt. Add water if needed cover it and bring to a boil. Add fish pieces. Allow it
to boil and simmer until fish is done. Transfer the curry into a serving dish and sprinkle fenugreek
powder, garnish with chopped coriander.
5 . give a recipe and list down the dishes names in Punjab..
PUNJAB
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MURGH MALAI
Ingredients:
1 chicken (jointed)
½ tsp fenugreek powder
½ kg onions (grated)
½ tsp turmeric
¼ cup tomato purees
1 tsp garam masala powder
½ cup cream
2 black cardamoms powder
1 tbsp garlic paste
1 tbsp onion paste
Mint leaves, tomatoes and cashew nuts
½ cup oil
(Garnishing)
Salt to taste
Method:
Heat the oil, add the garlic paste and brown it. Add the onion and brown them too, then add the
tomato puree. Add all remaining spice, chicken and fry well. Cover the pan until chicken is done. Add
a little water only if necessary. Add cream after chicken is done. Boil for a minute. Garnish with mint
leaver, sliced tomatoes and cashew nuts.
GHOSHT-E-PATIALA
Ingredients:
1 kg mutton (cubed)
1 cup cubed turnips
3 cups chopped spinach
½ cup chopped fenugreek
1 tbsp ginger garlic paste
1-cup onions (sliced)
½ tsp turmeric
1 tsp chilly powder
¼ tsp cardamom powder
4 tomatoes (blanched and roughly
1 tsp ‘garam masala powder
½ cup oil
chopped)
Salt to taste
Method:
Steam spinach and fenugreek and grind. Heat oil, add onions and fry to a brown colour. Add
garlic- ginger paste and fry. Then add meat, turmeric and chilly powder and fry well until the moisture
has dried up. add tomatoes and fry again. Add 3 cups of water until meat is tender. Then add the
turnips, salt and ground greens. Boil for a couple of minutes, add water it. When turnips are soft, take
the curry of the fire, sprinkle with cardamom powder and garam masala powder. Cover with kitchen
foil and put on dump in
a pre-heated oven for 10-15 mts.
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CHAT PATE CHANNE
Ingredients:
½ cup chick pear
6 large onions (finely cut)
(Soaked over night)
1 tbsp poppy seeds
1/2 tsp turmeric
1 pod garlic
4 pieces of ginger
12 cloves
4 sticks cinnamon
5 black cardamoms
20 black pepper corn’s
¼ cup oil
3 bay leaver
A few pieces of lime
1 tsp chilly powder
few onion rings
Few green chillies
Method:
Cook soaked chick pear in a pressure /slow cooker until soft. Grind poppy seeds, ginger and
garlic into a smooth paste. Add water from boiled chick pear to this paste. Heat oil and fry onions.
Add the cinnamon, peppercorns, bay leaves, cloves and cardamom. When onion turn golden brown
add grated tomatoes and fry. Add chilly powder, turmeric and salt. When quite thick, add the ground
masala liquid and the chick pear. Stir occasionally serve garnished with green chillies, limes and onion
rings
MAKHANI DAL
Ingredients:
1 cup whole black gram
½ cup red kidney beans
¼ cup chopped coriander
½ cup Bengal gram (chana dal)
2 onions (large)
1 pcs of ginger (chopped)
10 cloves garlic (chopped)
4 tomatoes
4 green chillies (chopped)
1 tsp chilly powder
¼ tsp turmeric
¼ tsp asafetida
1 tsp cumin (roasted and powdered)
1 cut yogurt
1 tbsp butter
¼ cup cream
Salt to taste
4 cups water
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Method:
Wash and soak all the dals overnight in a large pan and in a lot of water. Next dhal, water and
other ingredients except yogurt, cream, butter, roasted, cumin powder and fresh coriander. Before
serving reheat the dal, add beaten yogurt, cream, butter and cumin powder garnish with chopped
coriander and serve.
TANDOORI PANEER
Ingredients:
250 gms cottage cheese
4 cloves garlic
1 piece of ginger
3 green chillies
1 tsp cumin
A pinch of orange red food colour
¼ tsp chilly powder
2 bell peppers (cut into rings)
1 tomato (pureed)
1 tbsp ghee oil
2 onions (cut into rings)
Salt to taste
Method:
Grind ginger, garlic, cumin and green chillies to a fine paste. Add salt and chilly to the paste.
Add enough orange colour to give height colour to the paste. Cut cottage cheese in to 1 cubes. Apply
this paste on all the pieces. Piece cottage cheese cubes on a skewer and grill on charcoal fire for 10
minutes till it is slightly crisp and dry. Alternately, cottage cheese can be left like this far 1 hour till dry.
Heat 1 tbsp ghee in a wok. Fry onions and bell pepper rings for a few minutes till onions get
transparent. Keep aside a few bell pepper rings. Add tomato puree and cook till dry. Add salt and
cottage cheese pieces. Toss for a minute. Serve garnished with bell peppers rings.
KASHMIRI
Badam ka shorba
Ingredients:
¾ cup Almonds
1 tbsp chopped almonds
1 sp butter
2 tbsp plain flour
1 tsp sugar
2 cups water
1 tbsp chopped coriander
salt and black pepper
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¼ cup cream
Method:
Soak almonds overnight in cold water. Next dry peel and grind the almonds to a fine paste.
Melt the butter in a sauce pan and sprinkle with flour. Cook for a minute stirring continuously.
Gradually stir in the cold milk. Add sugar, salt and pepper. Bring to a boil and simmer or 5 minutes.
Add the almond paste and hot water and allow it to simmer for 10-15 minutes. While the shored is
simmering, toast the slices almonds for garnishing. Fold in the cream sprinkle almonds and coriander.
MUTTON ROGAN JOSH
Ingredients:
1 kg mutton cubed
1 tbsp ginger powder
1 tbsp chilly powder
1 tsp asafetida
1 ½ cups water
1 cup mustard oil
½ cup yogurt
2 tbsp fennel powder
1 tsp garam masala
3 bay leaves
1 tsp sugar
Salt to taste
Method:
Put oil in a pan dhal heat it to smoking point. Add asafetida and sugar in oil. Fry it till sugar is
brown. Put meat and salt and fry meat till mea becomes brown in colour. Add 2 tbsp of water and fry
it till the meat required and red colour. Add water and cover with a lid and cook until meat is done.
Remove the lid. When melt had become tender, and beaten yogurt an garam masala wait till moisture
dries and oil starts flowing. Ser hot with drain rice or chapattis
Ingredients:
12 mutton chops
8 cardamoms
1 ½ tbsp fennel powder
6 pay leaf
6 cloves
1 tsp salt
3 sticks cinnamon
10 black pepper corns
2 cup milk
Oil/ ghee
½ cup garam flour
1 ½ tsp salt
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10 pinch of saffron
A pinch of nutmeg powder
A pinch of mace powder
a pinch of cinnamon powder
Method:
In milk cook chops in a pressure of slow cooker, adding sachet. Made of cinnamon, cloves,
peppercorns, fennel powder cardamoms and bay leaves. Add salt. Cook until chops are. If any milk is
left over then continue cooking until all the liquid is absorbed.
For the batter
Make paste of coating consistency with gram flour and bed thoroughly of some time, till it becomes
as light. Added pinch of saffron. Leave the stator till the oil for frying. Cover chops with the resides as
well as sauté and deep fry on a slow fire till they dry golden brown and crisp and serve hot.
KADAMBH
Ingredients:
500 gms turnips
2 cups tomatoes
2 tsp powdered ginger
1 tsp aniseeds
2 tsp chilly powder
¼ cup mustard oil
A pinch of asafetida
1 tsp garam masala
Salt to taste
Method
Wash and cut the turnips into cubes along with its tender shoots. Heat the oil and splash some
water with salt mixed in it. Now add the asafetida and let it cook. Add the aniseeds and ginger powder
and the turnips. Cook for 5-7 minutes. And leave covered for some time. Add salt and allow the
turnips to cook. Separately cook the tomatoes with a little oil, salt and chilly powder. Add this paste to
be cooked turnips. Cook for 2-3 minutes. Sprinkle garam masala and serve hot.
METHI GOLIAN
Ingredients:
1 kg finely minced mutton
1 cup finely chopped fenugreek
1 tbsp mustard oil
t tbsp ghee
1 tbsp yogurt
1 ½ tsp chilly powder
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1 tsp asafetida water
1 tsp onion
½ cup ghee / butter
½ cup yogurt
2 tsp coriander powder
1 tsp turmeric
1 piece of ginger
1 green chilly
Method:
To the mince add mustard oil, ghee, yogurt, asafetida water, ½ tsp chilly powder, cumin ¼ tsp
ginger powder, 1 tsp garam masala powder and salt to taste. Mix well all of the above and leave
covered for 30 min. then make small balls. In a heavy bottom pan heat the half-cup of ghee and chilly
powder, cup of yogurt. Mixed with water and ghee mixture. Cook the meatballs on slow fire for about
1 ½ hours until cooked through. Add water slow fire for about 1 ½ hours. Until cooked through. Add
water to the meat balls if required while cooking. Them when the meat no longer looks pink inside
the golden, add the fenugreek, turmeric, ginger and green chilly. Cook until the fenugreek turns a
dark green and units a gong round. Add coriander powder, garam masala and salt to taste. Add
water and cook covered on a slow fire for approximately 30 minutes.
Tomato tasman
Ingredients:
½ kg cottage chesse
1 ½ kg tomatoes
¼ cup ghee/ oil
1 ½ tsp turmeric
1 tsp chilly powder
A pinch of asafetida
2 tsp coriander powder
3 green chillies
½ cup chopped coriander
1 ½ pieces of ginger
Oil for deep frying
Method:
Deep fry the cottage cheese slices until lightly browned. Keep aside. Heat ghee, add asafetida
then add turmeric and the chopped tomatoes, cook until the cup of water and cook until the gravy
thickness. Add the fried cottage cheese to tomato gravy. Mix well to coat all the cottage cheese
pieces, add the fried cottage cheese tomato gravy. Mix well to coat all the cottage cheese pieces. Add
¼ cup of water. Bring to the boil. Cover and cook on low heat for 10-15 min garnish with coriander
leaves.
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SAFFRON KA BATTA
Ingredients:
1 ½ cups rice
2 sticks cinnamon
3 black cardamoms
1 sticks cinnamon
¼ top saffron
1 silver leaf
4 tbsp ghee
Salt to taste
Method:
Wash and soak the rice for 1-2 hours. Heat cardamom and cinnamon. Add 5 glasses of water,
salt and it to a boil. Drain and water from the rice and add rice-boiling water. When it starts to boil
lower the flame place the lid on the pan with some weight and leave it to cook when rice is done,
pour the saffron and milk over it. Leave for one take out in a flat dish. Serve hot, garnished with silver
leaf.
SHEER MAL
Ingredients:
3 cups refined flour
1 egg
½ cup milk
1 tsp fennel
½ tsp baking soda
2 tbsp chopped nuts
1 tsp sugar
¼ cup butter
Salt
Method:
Knead dough with warm milk and water, adding egg baking soda, sugar and salt. Leave the
dough over rod to 4 hours roll out 8-10 rotis about 5 diameters on a board. Stick some nuts on top of
the roti with a diameter. Roast in tandoor or an oven or under a grill. Top with of butter before
serving.
ZARDA PULAO
Ingredients:
1-cup rice
½ cup ghee
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2 tbsp raising
2 tbsp almonds
2-3 cardamoms
1 top black cumin
1 tsp cloves
1 ¼ cups sugar
T tsp yellow food colour
1 silver leaf
½ cup water
Method:
Boil together sugar and water to make a thick group. Wash rice and soak for have on hour.
Heat the ghee and add the cardamom and other spices. Now add colour the quantity of water to the
rice. And cook till done on a glow flame. Mix the syrup food colour and nuts and add this the rice and
10% it cook. Place a hot griddle under the pan dhal allow the syrup to got absorbed, serve hot,
garnished with almonds and silver leaf.
6.. give a recipe and list down the dishes names in kerala .
KERALA
Meen Pollichathu
Ingredients:
400 gms any fleshy fish
2 onion
1 ½ piece ginger
3 cloves garlic
10 cashewnuts
4 chilies
2 tbsp chopped coriander
10 curry leaves
2 tbsp oil
For Marinate Ginger
1 tsp chilly powder
1 tomato
½ tsp cinnamon powder
1 tsp vinegar
Salt to taste
Method:
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Marinate fish in the marinate for 30 minutes. Heat oil in a pan ad the onion rings and fry
for a minute in the same oil add the ginger and garlic and fry for a minute. Add the curry leaves. Fry
the marinated fish pieces. Cover the pan and cook the fish. When the fish is done taken off fire and
arrange in a serving dish. Top it the fried onion rings, chillies and cashew nuts. Serve with steamed
rice.
INCHI CURY
Ingredients :
Ginger
Tamarind
2 tbsp turmeric
10 curry leaves
1 cup grated fresh coconut
1 tbsp powdered molasses
½ tsp cumin
1 tbsp chilly powder
8 green chillies
4 tbsp oil
1 tbsp brown sugar
Salt to taste
Method:
Soak tamarind in ½ cup of water. Scrape the ginger wash and slice ginger and chillies into this
slice. 2 tsp of coconut in tsp oil till it becomes brown. Add chilly powder, turmeric and cumin. Mix it
properly and remove from the fire and grind. Fry the ginger slices in the remaining oil till it adding a
brown colour and remove it from the oil and grind it. squeeze the soaked tamarind and pass it
through a sieve to extract pulp. Now fry the remaining coconut along with green chillies and curry
leaves in the left over oil. When the coconut becomes brown add the ground ginger. Ground masala
and tamarind extract. Add salt taste oil the mixture for 5 minutes. Stir to avoid burning. Now you will
find the oil floating on top mix molasses in the pickle. Remove from fire and allow to cool.
CHEMEEN PALADEAI
Ingredients :
1 kg prawns
1 cup coconut cream
2 onions
1 piece ginger
4 cloves garlic
1 tsp chilly powder
½ tsp turmeric
1 ½ tbsp sugar
4 tbsp oil
2 bay leaves
2 stick cinnamon
4 cardamoms
4 cloves
1 cup water
Salt to taste
Method:
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Shell the prawns, de-vein and wash thoroughly apply ½ tsp salt and ¼ tsp turmeric powder. Set
heat oil in a wok put 1 tbsp of sugar. When it starts caramelizing add the dry condiments. Stir add
onion, ginger – garlic paste. Fry over slow fire. Stirring continuously to avoid burning the masala.
When the paste is well cooked add the prawns, salt, sugar chilly powder and turmeric. Add ½ a cup of
water. Cook over slow fire for 3 minutes. Add the coconut cream. Cover and cook for just 1 minute
serve hot with plain rice.
BEANS PORIYAL
Ingredients:
3 cups French bean finely
1 cup grated fresh coconut
Sliced
6 cloves garlic
3 tbsp curry leaves
1 ½ tbsp mustard
¼ tbsp turmeric
2 green chillies
1 tbsp oil
Method:
Grind coarsely the coconut, garlic, green chillies. 2 tbsp curry leaves. 1 ½ tbsp mustard.
Separately in a pan heat the oil add the remaining mustard. When it splutters add the remaining curry
leaves then the bears, turmeric and salt. Add very little water cover and cook for just 5 min. add the 5
round coconut stir well and cook without lid for a couple of minutes.
AVIYAL
Ingredients:
2 cooking bananas
1 cup cubed yam
2 cucumber
3 carrots
10 French beans
2 onions
5 green chillies
10 cloves, garlic
1 cup grated coconut
1 tsp turmeric
1 cup yogurt
10 curry leaves
3 drum sticks
Method:
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Wash, clean and cut the vegetables in small pieces of grated coconut along with green chillies,
garlic, chopped curry leaves, put the vegetables in a pan add 1 glass of water, turmeric and salt to
taste. Stir and cook till half then add round masala to boiled vegetables and boil it for 2-3 min. remove
the pan from fire and add 2-3 tsp of coconut oil allow it to cool down. Add yogurt and mix well check
for salt with the remaining grated coconut.
NANDU KOZHAMBU
Ingredients;
2 cups cooked crash meat
3 green chillies
10 tbsp oil
10 curry leaves
1 cup grated coconut
2 tsp garlic paste
½ tsp turmeric
2 tsp ginger paste
1 tsp mustard
1 tsp chilly powder
3 dry red onion
Method:
Grind coconut and green chillies. Heat oil add mustard, when it splutters add red chilly bits and
stir. Add onions, fry to a gold in brown them add the garlic ginger paste, turmeric, chill powder and
salt, now add the coconut paste and fry. Add the crab, curry leaves and 1 cup of water. Cover and
simmer for 10 min.
PAYASAM
Ingredients:
1 cup split green gram
1 ½ cups molasses
1 cup coconut cream
2 tbsp sago
Adrnish
2 tbsp sliced fresh coconut
2 tbsp cashew nut
1 tbsp raisins
½ tsp cardamom powder
1 tbsp butter / ghee
Method:
Dry roast dal in a work pour 3 cups of water in a pan, add dal and sago and soil till creamy. Remove
lid, add molasses and simmer till dissolved add coconut cream and simmer generally for 5 minutes.
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Remove from fire. Heat butter. Add coconut slices, raising and cashewnuts add fry till golden brown
add t the payasam. Sprinkle cardamom powder.
7. give a recipe and list down the dishes names in utter pradash..
UTTER PRADESH
LZIZ DAL
Ingredients
1 cup black gram (Urad) without skin
1 onion
2 tomatoes
1 piece of ginger
1 tsp butter /oil
Salt to taste
Method:
Wash the dal and cook adding tomatoes in 1 ½ cup of water. Heat butter in a pan and add the
asafetida, cumin. When changes colour add onions and brown them. Add the cooked dal to the onion
mixture. Garnish with coriander. Goes well with chapattis.
LUCKNOWI KOFTAS
Ingredients:
Koftas
1 cup chopped spinach
250 gms potatoes (cooked and mashed) 12 cup chopped fenugreek
½ cup chopped coriander
½ tsp garam masala
¼ cup chopped oregano lives
Salt to taste
½ cup corn flour
Juice of 1 lime
Oil for deep trying
To the mashed potatoes add all the above ingredients from into long rolls, deep fry and keep aside.
FOR THE GRAVY
2 onion (finely chopped)
1 cup yogurt
1 cup milk
¼ cup cream
½ tsp turmeric
1 tsp sugar
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¼ cup oil
Coriander (chopped)
GRIND:
12 Almonds
4 tbsp poppy seeds
4 tbsp Melon seeds
1 onion
6 Green chillies
1 tsp ginger-garlic paste
Method:
Heat the oil and fry chopped onions to golden brown. Add the ground paste and fry for a few
minutes. Add the yogurt, milk cream, turmeric, sugar and salt. Simmer covered for 15 minutes. Add
the kofta’s take pan off fire garnish with chopped coriander.
DAHI BARAS
Ingredients:
2 cups black lentil (urad dal)
1 cup green
Without skin
2 piece if ginger (finely sliced)
1 tsp chilly powder
2 cups yogurt
1 tsp (cumin roasted powdered)
(beaten with 1 tsp powdered sugar and salt)
salt to taste
Oil for deep frying
Method:
Soak 2 dals over night separately in plenty of
FOR THE SOUNT:
1 cup tamarind extract (thick)
½ cup molasses
1 tsp rock salt
1 tsp salt
1 tsp (cumin roasted and powdered)
1 tbsp ginger juice
1 tsp raisins
1 tsp chilly powder
ALOO DUM AWADHI
Ingredients:
20 baby potatoes
8 tbsp tamarind extract
4 tsp sugar
2 tbsp chopped coriander
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Oil for deep frying
FOR THE GRAVY:
¼ cup oil
1 tsp ginger paste
½ tsp fenugreek
1 tsp mustard
1 tsp oregano
¼ tsp nigella
A pinch of asafetida
4 tsp chilly powder
½ tsp nutmeg powder
1 tsp chilly powder
2/3 cup yogurt
Rock salt to taste
Salt to taste
Method:
Wash and peel potatoes. Deep fry them in oil to a golden brown keep aside. In a bowl mix the
ginger paste, fenugreek, mustard, oregano nigella and asafetida in a pan nest a little oil, and add the
ginger paste mixture after a minute or two add the coriander powder, chilly powder, chilly powder,
turmeric, nutmeg, cumin, both salts and ¼ cup of water. Cover the pan and allow the above mixture
to cook for a minute. Add the fried potatoes and yogurt and simmer until potatoes are done. Add
tamarind extract and sugar. Garnish with chopped coriander. This dish may be served with ‘puris or
pavathas’
KHATTA MEETHA KADDOO
Ingredients:
750 gms yellow bumpkin
1 tbsp grated ginger
1 tsp asafetida
1 tsp cumin
1 tsp fenugreek
1 tsp chilly powder
½ turmeric
1 tsp garam masala powder
1 tsp coriander (powdered)
1 tsp sugar
1 tsp tamarind extract
4-5 green chillies (chopped)
1 tsp chopped coriander
1 tbsp oil.
Method:
Cut bumpkin into 110 pieces. Heal oil season with cumin, asafetida and fenugreek. Now add
ginger when it turns brown add bumpkin to it. along with green chillies cook it on a high flameand add
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salt,tumeric, coriander gram masala and supar let it cook and when almost done add tamarind
extract. Serve it garnished with chopped coriander. May be extract with puri and dohi ka aloo
PALAK MEETHI PARATHA
Ingredients:
2 cups wheat flour
½ cup oil
2 cups chopped spinach (boiled) 1 cup chopped fenugreek
1 tsp cumin (roasted and powdered)
Leaves
Water
1 piece of vinegar
Salt to taste
1 tsp oregano
1 tsp chilly powder
Method:
Gift together flour, salt and chilly powder. Add given, cumin, oregano, spinach and fenugreek.
Add 2 tbsp oil pour a little water if necessary and make a shit, dough cover with a damp cloth and
keep aside for 30 minutes. Knead again and decide the dough into 20 equal pork and shape into
round balls. Roll out into 20 equal ports and shape into round balls. Roll out into a round disc of 4
diameter. Repeat with rest of the dough. Heat griddle over a low heat. Please on paratha at time put
1 tsp of oil around the edges. Shallow fry both sides until golden brown.
KEARI MISHTHAN
Ingredients:
3 cups full cream mix
½ cup condensed milk
¼ cup saffron
20 almonds ½ inched and slivered
2 tbsp rolsins
¼ cup rice
6 cardamoms (Powdered)
½ tsp saffron (soaked in an warm milk)
Small piece nutmeg (Powdered)
Method:
Wash and soak the rice in ½ cup of water cook in the water until rice if cooked and water has
dried tip to this add milk when the milk starts to boll reduce heat and leave the to simmer The
thickening of milk will take about 20 min. while thickening of milk keep string and make sure the if
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constantly on the boil. Mash the rice a little, add the condo moms milk and sugar. Boil the mixture
once more. Remove from add the cardamoms and nutmeg powder serve well chillies.
BAINGAN BHARTA
Ingredients:
2 Aborigines (large)
4 Onions (finely sliced)
2 Green chillies (chopped)
¼ cup oil
2 tsp grated ginger
½ tsp chilly powder
2 Tomatoes (finely chopped)
2 tsp chopped coriander
Salt to taste
½ cup shelled pieces.
Method:
Keep the aburigines whole. Apply oil and roast it on flame or a barbecues. When it is cool, peel
the aubergine but leave some of the burnt skin, it gives an excellent flovour to the bharta fry the
onions until transparent add the parsley and mashed aborigine and fry for a few minutes. Add salt
garnish with chopped coriander.
ALOO KA RAITA
Ingredients:
1 ½ cups yogurt
4 potatoes (cooked, perled and cubed)
1 onion finely chopped)
½ tbsp cumin (roasted and powdered)
¼ tsp block pepper powder
1 tsp sugar
1 tsp chopped coriander
Salt to taste
2 green chilies (chopped)
Method:
Whisk yogurt adding ¼ cup water. Add all the remanding ingredients garnish with chopped
coriander and serve chilled.
PUDINE KI ROTI
Ingredients:
2 ½ cups wheat flour
1 cup mint (washed and ground or
2 tbsp oil/butter
very finely chopped)
Oil for shallow frying
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Method
Sift and salt in a bowl. Add 2 tbsp of oil mint and make a stiff. But not sticky dough, cover with
a damp cloth and leave aside for 30 minutes. Dived the dough into parts shape like ball and press flat
with the of your hand. Roll out the roti into a sound disc about 5 diameter. Put roti on a preheated
griddle dry roast both sides first then add oil on both sides and shallow fry until well browned.
GAJRELA
Ingredients:
500 gms carrots
1 liter milk
200 gms khoya
1 cup sugar
10 cashewnuts
1 tbsp grated coconut
6-8 cardamoms
1 tsp ghee or butter
2 silver leaves
Method:
Boil the milk and sugar, then add grated carrot. Cook together milk, sugar grated carrot and knoya.
Cook until mixture thickens. Add 1 tsp ghee/ butter and fry lightly lastly add the cashewnuts and
cardamom powder. To be served hot garnished with silver leaves.
8 . give a recipe and list down the dishes names in Rajasthan
RAJASTHAN
MURGH SAFED MAAS
Ingredients:
750 gms chicken ( cut into 8 pieces)
¼ cup oil
½ tsp black pepper powder
10 cardamoms
2 cups yogurt
Mint ( to garnish)
¼ tsp saffron’s
½ cup milk
Salt to taste
Method:
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Heat the oil and add the cardamoms, slightly crushed. Add the chicken, salt, pepper and fry. Now add
the milk and saffron chicken add the yogurt, corer and cook. Until chicken is tender serve garnished
with chopped mint.
MAAS RAJASTHANI
Ingredients:
1 kg mutton (cubed)
1 cup yogurt
¾ cup oil
1 tsp white pepper powder
2 tsp grated ginger
½ tsp cardamom powder
½ cup cream
1 tsp lemon juice
1 tsp rose water
Salt to taste
Coconut
coconut
Grind together
½ cup almonds (balanced and paste) ½ cup grated fresh
Method:
Boil the cubed meat in salted water ( 6 cups) for 5 minutes. Drain the meat and wash the meat
again. Heat oil, add the par boiled meat, yogurt, ginger salt and 3 cups of water cook. The most until
tender and about ½ cups of water remains. Add almonds and coconut paste, boil a little, add
cardamom powder. Lastly add the cream and lime juice ( take the curry of the fire before adding the
lime juice)
GATE KI SUBJI
Ingredients:
½ cup gram flour
2 tbsp oil
1/2tsp chilly powder
1 tsp Aniseeds
½ tsp salt
FOR GRAVY
¼ cup yogurt
1 tsp cumin
2 tbsp oil
½ tsp garam masala powder
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2 tsp coriander powder
1 tsp chilly powder
½ tsp turmeric
A pinch of Asafetida
2 tsp chopped fenugreek
½cups tomato puree
Salt to taste
oil for deep frying
GARAM MASALA FOR GATE KI SUBJI
Powder together the following make 3 tbsp of masala
2 sticks cinnamon
2 cloves
1 tsp cumin
3 black cardamoms
1 tsp coriander
1 tsp block peppercorns
Method:
Add salt, aniseeds, chilly powder and oil to gram flour knead into hard dough make 6 cylindrical
rolls. Boil water in a pan and immerse, gatta rolls, boil for 10-12 minutes. Drain reserve water cut the
gatta into ½ rings. Deep try till light brown. Hest oil after in wok put in cumin, asafetida, turmeric
mixed with 1tsp of water. Add tomato puree, when cooked add coriander powder. Then add 1 ½ cups
water the reserved water or from boiled gates an bring to a boil. Add fried gatta and cook for 10
minutes. Add yogurt and fenugreek leaves and boil serve hot.
DAL BATTI
Ingredients:
‘Dal’
½ cup Bengal gram (chana dal)
1 cup split black gram
1 ½ tsp gram masala powder
(Urad dal) without skin
1 piece of ginger (finely sliced)
½ tsp turmeric
4 cloves garlic (finely chopped)
1 tsp chilly powder
5 tbsp oil
2 onion (chopped)
3 tomatoes
2 green chillies (finely chopped) Salt to taste
4 cups water
Method:
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Wash ad soak both the dals together for 2 hours. Add turmeric and salt and pressure or slow
cook the dal until soft (if using slow cooker reduce quantity of water if half). In another pan fry garlic
until brown, then add ginger tomatoes and onion. Cover and cook for couple of minutes. Add garam
masala then add the above mixture to the dal serve the dal with bati.
BATI
Ingredients:
4 cups wheat flour
1 cup butter (for the dough)
Water (as required for kneading dough) !/2 tsp baking soda.
Method
Knead the flour well mixing soda and butter keep dough covered and leave aside for 30
minutes. Make round balls ( the size of the gulf ball) and bake in a hot oven for 15 minute or until
brown. Dip in pure ghee and serve hot with dal.
KADI
Ingredients:
2 cups yogurt
½ cup gram flour
1 tsp turmeric
1 tsp chilly powder
¼ tsp asafetida
1 tsp chopped fenugreek
6 cloves garlic (chopped)
6 curry leaves
4 dry red chilly
3 tbsp oil.
Salt to taste
Method:
Mix the yogurt gram flow (turmeric chilly powder and salt. Heat chilly and asafetida. Stir and
add. The yogurt mixture. Keep string continuously until the kodi thickens. Serve with plain boiled rice.
JODHPURI PURI
Ingredients:
2 cups plain flour
¼ cup splited green gram
2 onion (finely chopped)
(Moong dal) without skin
1 tsp salt
1 tsp chilly powder
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1 tsp cumin
1 tsp chopped mint
2 tbsp chopped coriander
Oil for frying.
Method:
Wash and soak green gram over night. Next day grind the dal and onion together to a fine
paste. Add chilly cumin and salt and grind again. Add the above paste to the flour and knead to a stiff
dough using ordinary water leave dough covered for at least 30 minutes. Divide dough into 20 equal
balls. Flatten each ball, dust with dry flour and roll out into a disc of about 2/12 diameter heat oil in a
wok and deep fry the puris golden brown on both sides.
DAL HALWA
Ingredients:
1 cup green gram
1 ½ cup sugar
(moog dal) without skin
¼ saffron
1 cup ghee
3 cardamoms (powdered)
1 liter milk
1 tbsp (cashewnuts (quartered)
3 stick cinnamon
4 cloves
Method:
Soak gram over night grind closely in grinder. Heat ghee in a pan and lightly fry cloves and
cinnamon. Reduce heat and add the ground dal cook on medium heat. Stirring constantly. Add the
milk when milk it observed add sugar and saffron. Cook till the ghee separates. Add khoya cardamom
and cashew nuts mix and take off the fire. The halwa may be serve hotter cold (not chilled).
9. give a recipe and list down the dishes names in Maharashtra:
MAHARSHTRA CUISINE
VARAN
Ingredients:
1 cup yellow lentils
2 cups water
1 pinch turmeric
1 pinch asafetida
1 tsp ghee
juice of a lime
Salt to taste
Method:
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Wash the knits and leave to soak for 30 min. pressure cook or use a slow cooker to cook the
knits soft. Add salt, turmeric and asafetida and seat the lentils to a smooth consistency, just before
serving boil it. add lime juice and 1 tsp ghee uarah, could be eaten with plain rice or roti.
PARAL BHAJI
Ingredients:
2 tsp oil
4 cups chopped spinach
½ cup peanuts
1 cup butter milk
1 ½ cup tbsp gram flour
½ tsp turmeric
4 green chillies
2 tbsp chopped coriander
1 tsp cumin
Method:
Pre cook chopped spinach in peanuts. Mix butter milk with gram flour, salt, sugar and turmeric.
Heat oil add cumin and gram chillies, them add spinach, peanuts and the butter milk mixture. Keep
stirring until the mixture thickness. Garnish with chopped coriander.
MASALA BHATH
Ingredients:
4 cups rice
2 cups grated fresh coconut
1 tsp coriander
2 sticks cinnamon
2 tbsp G.G. paste
6 cloves
½ cup oil
¼ cup chopped coriander
3 green chillies
2 tsp molasses
2 tbsp soda masala
1 cup shelled peas
1 tsp turmeric
salt to taste
¼ cup cashew nut
Method:
Grind the coconut, green chillies, coriander, turmeric garlic and ginger in to a paste. Heat the
oil add the ground masala and fry it for a couple of minutes. Then add rice clove and cinnamon
powder, peas, cashewnuts ground masala and molasses. Add 8 cups of hot water and salt. Cover the
pan and cook until rice is done garnish with coriander leaves and grated coconut.
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GODA MASALA:
Ingredients:
4 cups coriander
1 tbsp block pepper corns
1 tsp asafetida
4 tbsp black cumin
½ cup sesame
4 stick cinnamon
½ cup chilly powder
4 dry leaves
2 tsp oil
1 tbsp turmeric
10 cardamoms
1 tbsp salt.
Method:
Roast all the ingredients in oil except turmeric chilly and sesames. Roast sesame without oil.
Powder all roasted ingredients along with chilly powder turmeric and salt. Store in an air-tight
container.
KOLHAPURI MEAT
Ingredients:
1 kg mutton (cubed)
8 onions
2 tbsp coriander powder
2 tsp chilly powder
½ tsp turmeric
½ a dry coconut
2 tsp garam masala
10 cardamoms
2 tbsp garlic –ginger
2 tbsp poppy seeds
4 tomatoes
¼ cup oil.
Salt to taste
Method:
Apply the garlic and ginger paste to the meat pieces. Dry roast the coconut to a light brown
colour. Grind coconut, poppy seeds and coriander seeds. Heat the oil and add the cardamoms then
the onions followed by the coconut paste. When the colour change to a light brown add the garam
masala powder, chilly powder and turmeric. Lastly add the tomatoes and m and fry well. Add salt and
then water and allow to cook until meat is cooked a pressure cooker or a slow cooker may be used for
making the meat dry.
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MAKAI KA SHEERA
Ingredients:
3 cups grated sweet cases
2 tbsp cumin
( off the cob)
6 cloves garlic
3 green chillies
A pinch of a asafetida
¼ tsp turmeric
½ tsp chilly powder
½ cup grated fresh coconut
¼ cup chopped coriander
Lime juice to taste
3 tsp oil
Salt and sugar to taste
Grind 1 tsp cumin, garlic and green chillies to make the chutney. Heat oil add 1 tsp cumin and
asafetida then add chutney. Fry the masala well and add grated earn. Sprinkle water to cook earns,
then add turmeric chilly powder salt and sugar. When each is cooked garnished with lime juice,
coconut and coriander.
KHAMANG KAKDI
Ingredients:
4 cucumber (chopped very finely )
2 green chillies (chopped)
½ cup peanuts (roasted and
powdered coarsely)
4 tbsp grated fresh coconut
½ tsp cumin
10 curry leaves
1 pinch asafetida
Juice of 1 lime
2 tbsp chopped coriander
Salt and sugar to taste
1 tbsp oil.
Method:
Mix the finely chopped cucumber and peanuts. Heat all a who. Make a seasonary of the cumin,
green, chillies, asafetida and curry leaves and pour this oval the cucumber and peanuts, add coconut
and coriander. Just before serving this salad with salt. Sugar and lime juice
SOOJI HALWA
Ingredients:
1 cup semolina
1 ½ cups sugar
6 bananas (ripe mashed)
½ cup ghee ausalled ballet
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2 cups cold nut or coconut cream ½ tsp cardamom powder
Cashewnuts raisins and almonds A small piece of nutmeg
(Chopped)
(powdered)
Method:
Mash the bananas. Melt the butter in pan. Add semolina and it on low flame until the colour
changes slightly. Add banana fry just a little and add the milk. Cover the pan and oil on a very low
flame. When al the milk has been absorbed sugar and salt and keep stirring until the sugar has
dissolved. Add the fracturing nuts and raisins. The halwa may be ht or cold (not chilled) .
KARVARI TAKEI MASALI
(Fried fish of Karwar)
Ingredients:
Fish pomp fret cleaned, washed and kept whole
Far the marinade:-
6 cloves garlic
6 dry red chillies
½ tsp cumin
4 tbsp red chilies
Salt to taste
4 tbsp oil
Onion, green chilly and lime (garnish)
Grind all the ingredients together using vinegar (no water to be used)
Method:
With a sharp cube make two gashes on either side of the fish. Apply the masala evenly and
generously on both sides of the fish leave aside for 3 hours.
Take a flat buttered pan with a thick base. Add 1 tbsp of oil and heat. Gently place the pomfret
after removing the excess masala. Fry for approximately again on to the fish and set aside far is
minutes. Add a little oil and refry the fish. Fry on a low flame for 3 to 4 minutes and rest the left over
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marinated in both sides of the fish and fry again on a high flame. Add a little more oil to keep the fish
moisture. Serve in sliced and garnished with raw onion rings slit green chilled and sliced of lime.
Part – c:
1. Briefly explain about the INDIAN CUSINE:
It has evolved along lines parallel to Indian history. India has ancient cultural heritage. Which it
dependent on religion, geography and socio economic conditions. Traditionally Indian cooking had
been handed down through the generations by demonstrations and word of mouth.
Culinary history of India includes the skills historical and regional influences. Religion and caste
also play their role in influencing Indian cuisine. This is the land where Buddhism., Hinduism, Jainism
and Skim were born faith from other lands Islam, Christianity and zoroas tridnism have all take root in
the subcontinent. Buddhism and Jouism preached “Ahimas-and many become vegetarians.
Religious structures delicate that certain. People will not eat beef or pork or they are
completely vegetarians. The origin of Indian eating habits arose because of the influence with in the
country and due to the neighbours climatic conditions etc. people with new faiths and new products,
brought them to India when they involved and influenced Indian cuisine. Tandoor dish were
introduced by the nomadic tribes.
It is the spices whose use, dates to the pre arian period and are responsible for the superb
preparations “masala spices are the very heat of Indian cooking. Different. Peals of the plants are use
as spices aromaties to different combinations. Which produces an intimate. Variety of flavours and
taste sweet, sharp, hot, spicy, aromatic. Mild fragrant or pungent. The art of Indian cuisine lies not in
high spicy but in delicacy of spicing.
The basic of an Indian meal are rice wheat millets. Depending upon on the regions. It is generally
eaten with lentils, pulses vegetables and savoury pickles or chutney’s. the spices, transform the taste
of food and turmeric is an Kashmir whose cuisine is very rich and fruits, nuts saffron, nutmeg etc are
use some popular, dished are goshlaba (meat loaf) mis nami.
The genetic plain in the middle and eastern part of India is both a rice and wheat eahip belt
and millet and mairns aroused in some areas. The normal meal used by lower middle in some areas.
The normal meat use by lower middle classes plain rice, vegetable and milk sauté with spices, dal
unleavened, bead pain yogurt and milk based sweet.
Utter Pradesh represents a mixture of may religions and cordially and Hindu in its basic
character. Many different caste have settled like marvaris from Rajasthan they are biennia or
business, community. Quite a member of people in utter Pradesh refrain from the use of garlic and
ginger .
BENGALI CUSINE:
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Fish is very popular and the dished are prepared with mustard oil. Poppy seeds cue used in
some preparation. It gives a distinctive flavour and taste. Misti dal is very popular which is a
sweetened yogurt some popular dished are moor, loochi, deep fried bread, singharad sandeshm
bhajas, soree dharosh (bhindi) rasmalai (Bengali methai etc)
PUNJAP CUSINE:
The dishes are rich and has a distinctive flavour and taste. The dished and rich and is very
popular eg. bhatara chole, sarson ka soag, matti ki roti, kormas, rajma, paractches, Halwa,
guchimatar, patiiala raigan etc.
GUJARAT CUSINE:
It is the heaven or vegetarians. Their dished have a sweet taste, these add a little sugar, even
to salty dished. Very popular dish in a khoman dholka. Nasto in made from Bengal from flour mixed
with an assortment of slices and fried chews nuts are very popular fried and mixed with salt, spices
almonds raisins with sweet chutney. Their chapattis are very thick in the sized batcuta shak, kadio,
khandvi, oondheya, Doodh park are the other Gujarat dished zora strains came to the ports or Gujarat
and settled there. There had a strong meat eating radiation and love for in egg dished, butter cream
and nuts. They absorbed Gujarat influences and a hard cuisine developed such as fish steamed in
banana leaf packets some of the dishes are than salt. A pure, pan rain machi, custard mulligan etc.
The Goa cuisine : has Portuguese influence. Since it is a coastal region, fish is coldly eaten, the
Christians eat bread and the kinds eat rich and chapattis. The goatees food is spicy and sour kokum a
sour fruit is widely use in dishes. Some popular sized are goan prawn masala park vindleso goan fish
curry spotter, chicken x cut-1.
South Indian cuisine: The states Tamil nadu, Karnataka, Andhra Pradesh and Kerala’s cuisine have a
lot of similarly common basic ingredients used for the above cosines are tamarind hot red chillies,
coconut, mustard, curry leaves curd dal, rice powder et. The Kerala cuisine is a little different as they
use coconut oil as medium of cooking popular dishes are allay, hoppers, puttu, kuruma etc. the large
community or Syrian christincal and muslims have added to wealth or cooking. Andhra Pradesh
cuisine is basically vegetarians and has a Buddhist influence.
The dishes are very similar to Tamil nadu but the dishes are fires hot. The gravies are very thin.
Hyderabad is in Andhra Pradesh and the cuisine changed because or the Muslim in evaders. The
nizams ere famous for hoting state banquet. They brought with them their own spices chilly hot and
to cat down the spices and is derived some of the popular dished are
Kharina. A mbade ke
Bhaju. Baigara banigani, haleem, Inday Kipiyesi eg dish naes rsi koftal, moghalai biriyani.
MAHARASHTRA CUSINE:
The maharastrain are very religious people and special sweets are prepared. Perfect and the
fishes are in great demand. Because it has deep sea flavour. They are in great demand. Because it has
been sea flavour. They are also very flund or coconut. They also like ground nuts and sesame seeds.
Peanut oil is used whisky. The Maharashtrian curries usually have a thin gravy with tamarind put for
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sourness and they absodd coconut. The popular dishes re bhopla cha bhurta, bhopla cha puhcho
mrut, masalyachi, vagi, karelicha khanman, arvi curry etc.
MUMBAI:
It’s a city that has people come from different parts or India and they eat different types or
dishes which have become very popular such as Bhelpuri, char, Pavbhajee, Vada Pav… etc.
KASHMIR:
The dishes are very rich and fruits nuts saffron, mace and nutmeg and added. A few dishes are
Narali- Soap made with trotters, lamb’s to ngue, khagine, anbade ke bhaji … - etc.
Some other popular Indian dishes are Tandoori chicken, kababs, Seekh kabah,Shan kababs, Kornas
Koflas shabi, Paneer, alumatar etc. the popular breads are unleavened for example rotis, chapattis,
para thus Romali roti naans.. etc
Halute cuisine dishes ere prepared for affluent like Nawabs, Maharajan, Eminen, Personities, The rich
dishes are sag ghost, paya, nahari, kabub, charari, kurma.. etc.
Now the trend is to take came in the presentation of the chicks garnishes are placed on the dishes
make the look colour put and attractive.
The grand cusiness ere seen in princely states such as lucknow patiara, Hydrabad. Mysore, Juna gualh.
For example chicken chettinad, Hudrea budi keem etc.. common mans food in some states are simple
such as Bajra kirotu, chana ki saas etc.
The Genetic plain in middle and eastern part or India is both a rich and wheat eating to felt. The
normal meal used by louder middle classes are plain rice, vegetables sautéed with spice dal un
leavened bread etc.. Poppy seeds and mustard which give a distant flavour to Bengali cooking
Misthidol is very popular.
2. list down the POPULAR INDIAN DISHES :
Yakhni – rich mutton stock wit mild spices very nut rictous
A Cum ka panama – The liquickly pulb or green mango/ boiled and mixed with sugar salt and spices/
Jaljeerapani – flavourful, tasty water prepared with lime juice and flavour ful spices.
Panneer Tandoori – Paneer dipped in yogurt marinade and baked on iranrod tandoor.
Machli Amritsari – Fish apply in bean again and other spices.
Bioriyani – layers or cooked rice, rich curries and rose water sprinkled.
Poories – Indian bread puffed as it has been fried.
Mithale (Indian sweet) – like gulub jamoon – a sweeknays dumpling. Ladoos made with bens and
sugar, burf is sweet made of sugar and khoya.
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Iddly sambar- rice steamed dumplings served with vegetables, tamarind, dal and sambar masala.
Naan kulchas – leavened of read made in tandoor.
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