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	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	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.