Pun Jab 1

Menu-2 Tandoori Chicken Mix Veg. Pakoda Mint Chutney with Onion Rings Sag Gosht Palak Paneer Boiled Rice Dal Tadka Mix Veg. Raita Shahi Tukra

Tandoori Chicken

Serves 4 - 6 Ingredients: • • • • • •

1.3 kg/3 lb ready to roast chicken 250ml/8 fl oz natural yogurt, beaten 60ml/4 tbsp. tandoori masala paste 75g/30z ghee, salt lemon wedges and onion rings, to garnish lettuce, to serve.

Method : Using a sharp knife or scissors, remove the skin from the chicken and trim off any excess fat. Using a fork, beath the flesh at random. Cut the chicken in half down the center and through the breast. Cut each piece in half again. Make a few deep gashes diagonally into the flesh. Mix the yogurt with the masala paste and salt. Spread the chicken evenly with the yogurt mixture, spreading some in to the gashes. Leave for at least 2 hours but preferable overnight.

Preheat the oven to its hottest setting. Place the marinated chicken quarters in a wire rack in a deep baking tray. Spread the chicken pieces with any excess marinade, reserving a little for basting halfway through the cooking time. Melt the ghee and pour over the chicken quarters to seal the surface. This helps to keep the center of the chicken moist during the roasting time. Cook in the oven for 10 minutes at the maximum heat, then remove, leaving the oven switched on. Baste the chicken pieces with the remaining marinade. Return to the oven and switch off the heat. Leave the chicken in the oven for about 15-20 minutes without opening the door. Serve on a bed of lettuce and garnish with the lemon and onion rings.

INGREDIENTS

3 sliced onions 2 green chillies – finely cut ½ tsp red chilli powder 2 tbsp fresh coriander -chopped 1 tsp lemon juice ½ tsp ground cumin powder ¼ tsp ajwain salt 150 gm gram flour 100 ml ice water

METHOD Mix onions, green chillies, red chilli powder, coriander, lemon juice, ajwain and salt. Add besan to the mixture and slowly pour in water, to form a thickish consistency. Heat oil and pour in a spoonful of the batter at a time. deep fry for a few minutes. Serve hot with pudina chutney.

Mint Chutney Ingredients

Amount

Ingredients

1 bunch

Mint (Pudina)

2

Dry Red Chillies

1 tsp

Mustard Seeds

2 tsp

Urad Daal

1

Piece Dry Tamarind Salt to taste

1 tsp

Heeng

1 tsp

Oil

1 tbsp

Oil

Preparation • • • • •

Wash & coarse chop the mint. In a pan heat the oil & add 1 tsp of urad dal & chilies. Fry for a minute. Keep it aside. In the same pan add the mint & fry till it changes color. Once it is cooked it shrinks to half the original quantity. Let it cool completely . Add the tamarind, sugar, hing & grind it to a fine paste . Do the seasoning with the other tsp of urad dal , mustard seeds in a tsp of oil.

Sag Gosht Ingredients: Ghee - 4 tbs. Mustard Seeds - 1.5 tbs. Garlic cloves, crushed - 2 Cardamom seeds, crushed - 2 tsp. Ground Coriander - 1tbs. Fresh root ginger, peeled and chopped - 1.5 inches Lean boned lamb, cubed - 2 lb. Medium Onion chopped - 1 Green Chilies, chopped - 3 Sugar - 1 tsp. Turmeric - 1 tsp. Spinach, trimmed, washed and chopped - 2 lb. Salt - 1.5 tsp. Black Pepper - .5 tsp. Yogurt - 3 Tbs. Method : Fry until the seeds begin to pop. Stir in the garlic, cardamom, coriander and ginger and fry for one minute, stirring constantly. Add the lamb cubes and fry until they are evenly browned. Stir in the onion, chilies and sugar and fry until the onion is golden brown. Stir int he turmeric and spinach and cook for three minutes. add the remaining ingredients and reduce the heat to low. Cover and simmer for one hour or until the meat is cooked through and tender and stir well. Preheat the oven to cool 150 C (Gas Mark 2, 300 F). Put the casserole into the oven and cook for 20 minutes. Remove from the oven and serve at once. 4-6 servings.

Palak Paneer Ingredients 1 1/2 cups pureed spinach 500 gm paneer-cubed and lightly fried 1/4 cup oil 1 tsp cumin seeds 1 bay leaf 1 tsp finely choppedginger

1 tsp finely chopped garlic 1/2 cup onions-grated 1 cup tomatoes-chopped fine 2 tsp salt 1/4 tsp garam masala 1/2 tsp powdered red pepper 1 tsp powdered coriander seeds

METHOD Heat oil and add cumin, when it splutters, add bay leaf, ginger and the garlic, and sauté till a light brown. Add onions and sauté till a golden brown, then add tomatoes and stir fry over medium heat. When fat separates, add the salt, garam masala and the red pepper and stir till well mixed. Add spinach and sauté for 2-3 minutes and add paneer. Turn around a few times and serve hot.

Boiled Rice Ingredients 1 cup long grained rice (basmati) water lemon juice

Method Clean the rice and wash well till the water is clear. Soak the rice in 2 cups of water for at least half an hour. In a heavy bottomed pan, put the rice, lemon juice and water over high heat and bring to a boil. Once it comes to a boil, cover, and let it simmer over low heat, till cooked through, and the water is absorbed. Takes about 10 minutes

Dal Tadka

Ingredients • • • • • • • • • • • • • • •

1 cup Toovar dal 21/2 cups Water 1/2 teaspoon Turmeric powder 3 tablespoons Oil 3/4 cup Chopped onions 1 teaspoon Chopped garlic 1 teaspoon Chopped ginger 1 teaspoon Chopped green chillies 1/2 teaspoon Cumin seeds 1 pinch Asafoetida 1 cup Chopped tomatoes 1 teaspoon Chilli powder 1/4 teaspoon Turmeric powder 1/4 cup Chopped coriander leaves Salt

Method : Wash and soak the dal in 21/2 cups of water for about 30 mintues. Pressure cook till the dal is done. Cook uncovered further on a medium flame for 2 mintues. Do not mash the dal. Heat oil in a small pan, add the chopped onion, garlic, ginger, green chillies and cumin seeds. Fry on a medium flame for about 3-4 mintues, stirring often. Add the turmeric powder, chilli powder, salt, and chopped tomatoes and fry on a high flame for 3 minutes. Add into the cooked dal and mix well. Serve hot garnished with coriander leaves.

Mix Veg. Raita

Ingredients Amount

Ingredients

300 gms

Yogurt

1/4 cup

Milk

1/2

Peeled and chopped cucumber

1

Diced Tomato

1/2

Finely chopped Onion

1/4 tsp

Freshly ground black pepper

1 tsp

Salt

1/2 tsp

Cumin Seeds

4-5

Chopped Mint Leaves

1-2

Finely chopped Green Chilli

Preparation • • •

Pour milk into yogurt and stir to make thick creamy paste. Wash the chopped onions if you don't like the sharp taste of onion Now add all other ingredients and the raita is ready.

Shahi Tukra Ingredients 1) Fresh Milk - 1 Litre. 2) Bread Slices - 4-5 Nos. 3) Condensed Milk - 1 Tin (Cardamom flavour-optional) 4) Sugar - 3/4 th Cup 5) Ghee - 2 Tbsp. 6) Saffron - 1 Pinch (dissolved in 1tsp hot water) For Garnishing: Roasted Pistachios - 8-10 pcs.(sliced thin vertically) Badam - 5 pcs.(sliced thin vertically) Method: 1. Boil Milk. To this add sugar & Condensed Milk (Note: If cardamom flavour is not available, ground 2 cardamom & add this to milk. Please discard its shell/skin.) Add saffron. Now cook milk on a low flame for 1520 minutes till it thickens a bit. 2. Now add the ingredients for garnishing, cook for 2 minutes & leave it aside to attain room temperature. 3. Meanwhile roast the bread slices on a tava by applying little ghee evenly on both the surfaces of the bread till it turns crispy, taking care not to brown them. Discard the sides of the bread slices. Now cut these bread slices neatly into cubes (1 cm / 1 cm) & add these to the milk after the latter has reached its room temperature. Refrigerate for 2 hrs.