Sunday, January 29, 2012

dal panchmel

Dal Panchamel

No. of Portions

4

Ingredients

QTY

Unit

Tur dal

25

Gm

Channa dal

30

Gm

Moong dal

25

Gm

Urad dal

25

Gm

Masoor dal

30

Gm

Onions

50

Text Box: Standard Well-cooked & blended mixture of  five dals, yellowish red in color, thick consistency with a distinct  flavor of cumin. And aroma of garam masala. Served hot garnished with chopped coriander.  Gm

Ginger garlic paste

25

Gm

Red chilly powder

10-15

Gm

Turmeric

2-3

Gm

Tomatoes

75

Gm

Green chilly

5

No.

Green coriander

½

Bunch

Fat

75

Gm

Cumin Seeds

5

Gm

Garam masala powder

½

Teaspoon

Pre preparation:

1.

Pick, wash soak dals for about 1 hour. Boil dals until cooked.

Chop onions, tomatoes, green chillies, green coriander.

Heat fat. Add cumin seeds. Add onions fry to a light brown colour.

Add ginger-garlic paste, fry well, add powdered spices.

Add tomatoes, fry well. Add green chillies.

Add prepared masala to cooked dal. Add salt.

Serve hot garnished with green coriander

aloo methi

Aloo methi

No. of Portions

100

Ingredients

QTY

Unit

Potato

10

Kg

Onion

2

Kg

Ginger

100

Gm

Garlic

100

Text Box: Standard Evenly cut potato cubes. Well-cooked, NOT mashed. Adequately seasoned with powdered spices and seasonings, flavoured with methi leaves.    Gm

Fenugreek leaves (Methi)

6

Bunch

Oil

1

Lt

Salt

100

Gm

Red chilly powder

75

Gm

Coriander powder

75

Gm

Turmeric

20

Gm

Kasoori methi

25

Gm


Pre Preparation:

1.

Peel and cut potatoes into 1.5 cm cubes. Parboil with salt and a pinch of turmeric Do not overcook.

Pick, wash and blanch fenugreek leaves using salt water. Refresh, squeeze water and chop roughly.

Chop onions and prepare ginger-garlic paste. Broil and crush kasoori methi.

Method

Heat oil. saute onions, add ginger-garlic paste. Fry for 5 minutes and add powder spices. Mix well.

Add salt, fenugreek leaves and potatoes. Mix lightly without breaking potatoes.

Sprinkle kasoori methi and serve hot.

kadai paneer

Kadhai paneer

No. of Portions

100

Ingredients

QTY

Unit

Paneer

5.5

Kg

Onions

1.5

Kg

Tomatoes

2

Kg

Ginger

200

Gm

Garlic

200

Gm

Fat

2

Kg

Salt

100

Gm

Kadhai masala:

Red chilly

75

Gm

Coriander seeds

50

Gm

Fennel (saunf)

25

Gm

Peppercorns

20

Gm

Cinnamon, cardamom, cloves

15 gm

Each

Coriander leaves

2

Bunch


Pre Preps

1

Cut paneer into 1 inch cubes.

2

Chop onions, chop tomatoes.

3

Prepare ginger-garlic paste. Chop coriander leaves.

4

Roast and coarsely powder kadai masala ingredients.


Method

1

Heat fat. Fry onions to a light brown colour. Add ginger-garlic paste and sauté.

2

Add tomatoes. Cook till soft. Add hot water and thin down the gravy to a medium consistency add the Kadhai masala and cook briefly.

3

Add paneer and adjust salt.

4

Serve hot garnished with coriander leaves.

Standard: paneer should be soft textured, cut into even sized cubes and should not be breaking up (into shape). For the gravy, see standard for kadhai murg.