PINDI CHOLEY

Pindi Chole is a classic dish from the Punjabi repertoire, which is flavoured with a large assortment of spice powders and other ingredients like ginger, garlic, tomatoes and onions, which lend an irresistible flavour and aroma to it.
While it is common in most parts of the country to flavour chole with garam masala and chole masala, what makes the Pindi Chole really different from the rest is the combination of kabuli chana with chana dal and the procedure of cooking both in water along with whole spices and tea leaves tied in a cloth bag.

• Ingredients:
• 0.6kg      Chana kabuli
• 0.1lt        Oil
• 0.05kg    Ginger
• 0.03kg    Garlic paste
• 0,005kg  Red chilli powder
• 0.005kg  Kasoori methi
• 0.005kg  Ajwain
• 0.005kg  Black pepper powder
• 0.01kg    Aamchoor
• 0.01kg    Chana masala
• 0.01kg    green chilli
• 0.03kg    Besan
• 0.1kg      Tomato
• 0.01kg    Coriander fresh
• 0.06kg    Tea leaves

For Chholey:                                                                                                                                Wash and soak chana for 5-6 hrs and then boil them with tea leaves (tied in a muslin cloth)  till tender.  Heat the oil. When the oil is hot, add besan and fry it till it turns light brown in colour.  Now add the ginger garlic paste and chana. Add a little bit of chana water and let it simmer for 20 minutes. Slightly mash a cup full of cooked the chana and add to the remaining chana. Adjust the  seasoning. Now add sliced tomatoes, slit green chillies, ginger juliennes and spices.  Heat the oil and sprinkle over the top. Mix well. Serve hot garnished with chopped coriander and sliced onions.

NEER DOSA(Karnataka)

Neer dosa

Neer dosa literally meaning water dosa in Tulu language is a crêpe prepared from rice batter. Neer dosa is a delicacy from Tulu Nadu region and part of Mangalorean cuisine!!!

No of portion-04

S.NO	INGREDIENTS	QUANTITY	UNIT
1	Raw rice
2	Salt
3	Refined oil
4	ghee

Method

➢ Soak the rice in water for at least 2 hours. Then drain and wash it.

➢ Add water and grind to make a very fine batter.

➢ Add salt and more water if necessary to make a thin batter of pouring consistency.

➢ Heat a small non-stick tava and sprinkle a little water on it. It should steam immediately. 

➢ Wipe hard with a slice of onion or potato.

➢ Grease the tava with a little ghee and pour a ladleful of batter from a little height so that      you get plenty of holes. Do not try to spread the batter with a spoon.

➢ Cook the dosa on one side only taking care to see that it does not brown. Fold it twice to make a quarter circle.

➢ Repeat with the remaining batter to make more dosas. Serve hot. 

CHOLAR DAL NARKEL DIYE (Bengali)

   Cholar dal Narkel Diye recipe – a traditional Bengali dish of lightly spiced chana dal with coconut. This slightly sweet dal recipe uses bengal gram dal with fresh coconut slices and aromatic spices. This Bengali cholar dal is usually prepared for any festive occasions or for wedding feasts and is one of the special dishes prepared during Durga puja celebrations.

STANDARD RECIPE CARD
Dish Name		CHOLAR DAL NARKEL DIYE
Qty	Unit	Description
0.35	KG	Channa Dal
0.002	KG	Turmeric powder
0.01	KG	Salt
0.01	KG	Sugar
0.1	KG	Coconut diced finely
0.005	KG	Fennel powder
0.05	KG	Ghee
0.02	KG	Cumin

 

Method:-

Wash and soak the dal for ten minutes.

Boil the dal, add turmeric and salt while boiling.

Temper the dal with ghee, fennel powder, cumin and coconut.

Add sugar and check the seasoning.

Begun Bhaja

 Baingan Bhaja also known as Begun Bhaja are pan fried or shallow fried marinated slices of Aubergines. Begun Bhaja is a Bengali dish and there are a lot of variations to this recipe.

BENGALI
Dish Name		BEGUN BHAJA
Qty	Unit	Description
1	KG	Egg plant
0.015	KG	Red chilli powder
0.005	KG	Turmeric powder
0.01	KG	Salt
0.02	KG	Gram flour
0.5	LT	Mustard oil
0.005	KG	Red chilly dry

Method:-

Wash and cut the eggplant in thick slices of 1 inch each.

Sprinkle salt over the slices and leave them aside. This process will extract moisture from the brinjals.

Squeeze out the water and marinate the eggplant slices with turmeric, salt, red chilli powder and gram flour. Leave it aside for ten minutes.

Fry the slices in mustard oil till they are golden brown and crispy.

Deep fry the whole dry red chillies and place it on top of the fried eggplant slices.

BISQUE de ECREVISSE

Bisque de ecrevisse

Portions- 4

S. no.         Ingredients                        Quantity

1                  Crayfish small (40 g each)    30 nos.

For mire poix

2                  Carrots                                   50 g

3                  Onions                                   50 g

4                  Butter                                     50 g

5                  Thyme                                   1 sprig

6                  Parsley                                  3 stalks

8                  Bay leaf                                    ½

9                  Brandy                                   1 tsp

10                white wine                              20 ml

 For thickening

12                Rice                                       60 g

13                White bouillon                       1.5 litre

 For finishing

15                Cream                                   10 ml

16                Butter                                     150 g

17                Salt & pepper                         To taste

18                Cayenne pepper                    2 g

19                Minced fish fillet                     50 gms

20                Salt & pepper                         A pinch

21                Egg- beaten                            1/4th

22                Refined flour                           5 g.

Method:

1. Cut carrots, onions, parsley stalks into small dices & cook to light brown colour in butter with thyme & bay leaf.

2. Wash the crayfish, remove tails and shell them carefully. Reserve the shelled tails for garnish.

3. Add the heads and the shells to the mire poix and then cook on fierce heat, until they turn red. Season with salt & pepper, sprinkle with the brandy and the wine and allow to cook gently and reduce. Add 25 ml white bouillon and cook gently for 10 mins.

4. Cook the rice with 75 ml white bouillon.

5. Take out some shelled tails for garnish.

6. Finally pound the remainder of the shells, add rice & its cooking liquid together with the cooking liquid from the crayfish.

7. Pass through a fine sieve and dilute this puree with 50 ml white bouillon. Bring to the boil, pass through fine strainer. Correct the consistency and the seasoning. Hold it hot in a bain-marie.

8. Finish the soup before serving with 150 g butter & 10 ml cream & add a little cayenne pepper.

9. Garnish: cut the reserved crayfish tails in dice and add to the soup.

10. Serve separately the crayfish tails stuffed with fish forcemeat and poached.

 

AVIAL

Dish Name   AVIAL

Recipe Category   KERALA
 

Qty Unit Description

0.2 KG Carrot

0.2 KG Runner beans

0.2 KG Raw banana

0.2 KG Drumstick

0.2 KG White pumpkin

0.15 KG Snake guard

0.03 KG Curry leaves

0.05 KG Turmeric powder

0.01 KG Salt

0.1 KG Coconut grated

0.05 KG Cumin

0.3 LT Coconut oil

0.02 KG Green chillies

0.03 KG Garlic

0.1 KG Shallots

0.2 KG Curd

Method:-

Cut all the vegetables in batons.

Boil the vegetables in the minimum quantity of water with turmeric powder, salt and curry

leaves.

While boiling the vegetables, cover the pan with banana leaves.

Make a coarse paste of cumin, garlic, green chillies, shallots and grated coconut.

Add the paste to the boiled vegetables and cook well.

Finish the vegetables with coconut oil and curd.

 

KOSAMBARI (carrot lentil salad)

A very traditional, south Indian vegetarian side dish is kosambari. It is one of the items made on the festival day of Ram Navami.

No of portion-04

S.NO	INGREDIENTS	QUANTITY
1	Moong dal	75g
2	Carrot grated	200g
3	Green chillies	10g
4	Salt	To taste
5	Lemon juice	1no
6	Grated coconut	50g
7	seasoning
8	oil	10ml
9	Mustard seed	5g
10	asafoetida	3g
11	Red chilli(broken)	5 g
12	Curry leaves	10g

Method

Ø  Wash the moong daal in enough water and soak it for about 1-2 hours and drain the water completely.

Ø  Add the grated carrot, cut green chillies, lemon juice, coconut, salt and mix well.

Ø  Now prepare the seasoning (tadka) of oil, mustard seeds, curry leaves, red chillies, and asafoetida and pour this over the lentil, carrot mixture. Mix again.

Ø  This serves as a great accompaniment with rasam,sambhar and rice!!!!!!!!!!!