Indian Recepi

Aloo Bhaji
(Potato Curry)
Ingredients
9 oz 250 grams Russet Potato, peel and ½”/1 ¾ cm dice
3 tsp 15 grams Chili powder
3 tsp 15 grams Dhania powder
½ cup 100 grams Tomato, chopped
1 tsp 5 grams Cumin powder
TT TT Kosher salt
1 oz 30 ml Vegetable Oil
Procedure:
1. Wash, peel, boil and roughly mash the potatoes.
2. Heat oil and add cumin, when it starts to sizzle add the tomatoes.
3. Saute for five minutes.
4. Add the chile powder and dhaina powder and cook for three to five minutes.
5. Add the rough mashed potatoes and cook until they are incorporated. Season to
taste.
6. Serve garnished with cilantro. Best served with pooris (puris)
NOTE: Dhania powder is a form of coriander powder commonly used in Indian
cuisine, it is readily available in most Indian markets. Pooris are also available pre
made and are a puffed small deep fried bread that is served as an accompaniment.

Dal Arhar Lahsooni
Yellow lentil with garlic
Ingredients
35 oz 1 kg Yellow lentils
2 oz 50 grams Mustard oil
9 oz 250 grams Yogurt, drained and hung for 3 hours
14 oz 400 grams Butter
1 tsp 5 grams Turmeric
½ cup 120 ml Heavy Cream
4 oz 100 grams Garlic, minced
2 Tb 38 grams Butter, 2nd
1 tsp 5 grams Dried red chilies, minced
3 tsp 15 grams Cilantro, chopped
TT TT Kosher salt
Procedure:
1. Sauté yellow lentils in mustard oil until it get a smoky flavor.
2. Wash the lentils
3. Cook the lentils in water, turmeric and salt. Boil until the lentils get tender.
4. Drain the lentils and put in a pot. Add drained yogurt and butter, and then cook
for 4-6 minutes.
5. Add cream and season to taste with kosher salt.
6. Sauté garlic and chilies in butter and pour on the lentils.
7. Garnish with cilantro
Note: Mustard oil can be found in most Indian markets.

Vegetable Samosa
Vegetable stuffed pastry
Ingredients
7 Tbl 100g Ghee
2 cups 250g Flour
½ tsp 2g Ajwain
½ tsp 2g Salt
Filling
3 Tbl 45ml Vegetable oil
½ tsp 2g Cumin seeds
8 oz 250g Potato, boiled & diced
1/3 cup 50g Peas, cooked
½ tsp 2g Salt
1 tsp 5g Coriander
½ tsp 2g Turmeric powder
½ tsp 2g Cayenne pepper
1 tsp 5g Cilantro ,chopped
TT TT Salt
Procedure:
1. Rub ghee and flour together until the mixture is crumbly. Mix in the ajwain seeds
and salt.
2. Add a little bit of water to make the dough form but pliable.
3. Cover dough with a moist cloth and let rest for thirty minutes.
4. Heat oil vegetable in a large pot.
5. Add seeds and sauté until you can smell their aroma.
6. Add the potatoes, peas, coriander, turmeric and cilantro cook for 3 to 5 minutes.
7. Season to taste with salt and cayenne pepper.
8. Let mix cool.
9. Cut the dough into small balls and roll out into 3”/7 cm circles.
10. Cut each circle in half.
11. Place one spoonful of mix into each half and seal each somosa by rolling into a
cone shape then sealing the top by pressing the edges together.
12. Fry in 350F fryer.
Note: Ajwaom is also called carom and is in the family of cumin and parsley.
Ajwaom is readily available in most Indian markets.
Tomato Date Chutney
Ingredients
2Tb 28g Tamarind paste
½ cup 120ml Cider Vinegar
24 oz 672g Tomato, diced
5 oz 140g Dates, diced
1 Tb 14g Ginger, minced
¼ cup 46g Onion, minced
1 tsp 5g Green chili, minced
5 ea 5 ea Cloves
1 ea 1 ea Cinnamon stick
¾ cup 168g Sugar
TT TT Salt
Procedure:
1. Soak the tamarind paste in vinegar for 30 minutes and stir to dissolve. After thirty
minutes strain through a chinois.
2. In a large pot sauté ginger, onion and green chili.
3. Add tomatoes and simmer for 10 minutes.
4. Add the dates, cloves, cinnamon and sugar and simmer an additional 5 minutes.
5. Let stand off heat for twenty minutes. When cool remove cloves and cinnamon
stick.
6. Refrigerate for service.
Note: In many Indian markets good quality tomato date chutney is readily available.
Thandai
Ingredients
6 ½ cups 1 ½ liter Water
1 ½ cup 335g Sugar
1 cup 240 ml Milk
1 Tbl 14g Almonds
1 Tbl 14g Kharbooj/tarbooj seeds
½ Tbl 7g Poppy seeds
½ Tbl 7g Saunf
½ tsp 2g Cardamom powder
½ tsp 3 ml Rose water
1 tsp 5g Peppercorns, whole
¼ cup 46 g Rose petals
Procedure:
1. Place all dry ingredients in 2 cups/ 480 ml of water and let soak for two hours.
2. Take soaked ingredients and grind into a fine paste.
3. Mix paste in with remaining water and strain through fine chinois, then through
cheesecloth to remove all sediments.
4. When liquid is free of sediment mix with milk and sugar.
5. Refrigerate for service.
Note: Kharbooj/tarbooj seeds are the dried seeds of watermelon and cantaloupe. Saunf
is aniseed. All ingredients are readily available in most Indian markets.
Sabudana Kheer
Tapioca Pudding
Ingredients
34 oz 1 liter Milk
3 ½ oz 100g Tapioca
7 oz 200g Sugar
2 tsp 10g Pistachio
2 tsp 10 g Almond
Procedure:
1. Soften tapioca pearls in water for about an hour until soft.
2. In a large pot bring milk to a simmer, add tapioca and cook for until soft.
3. When tapioca is almost finished cooking add sugar and cook until milk is slightly
reduced.
4. Pour into desired serving containers and refrigerate.
5. Garnish with almonds and pistachios.
Mahi Motia
Tapioca crusted deep fried fish
Ingredients
35 oz 1 kg Lemon Sole, cut into 1”/ 2cm strips
3 oz 100 ml White vinegar
TT TT Kosher salt
2 1/2 oz 75 ml Lemon juice
2 tsp 10 grams Yellow chili powder
2 tsp 10 grams Kastoori methi powder
1 tsp 5 grams Jeera cumin powder
2 tsp 10 grams Garam masala
3ea 3 ea Eggs
2 oz 50 grams Flour
18 oz 500 grams Bread crumbs
3 oz 75 grams Tapioca, soaked in water to soften
3 Tb 60 grams Garlic ginger paste
Procedure:
1. Rub fish with salt and vinegar. Let stand for five minutes then rinse.
2. Marinate fish with all the spices and egg. Add the flour.
3. Add soaked tapioca to bread crumbs and bread fish.
4. Deep fry in 350F/180C fryer until golden brown.
Note: Kastoori Methi Powder is dried fenugreek leaves and can be found in most
Indian markets.
Jaljeera
Tamarind Cumin Water
Ingredients
2 Tb 37g Cumin seeds, roasted and ground
2 Tb 37 g Mint leaf paste
½ tsp 2 g Cilantro leaf paste
1 Tb 18 g Dried Mango Powder (Amchur)
½ tsp 2 g Black Salt
2 Tb 30 ml Lemon Juice
1 tsp 4 g Sugar
3 Tb 35 g Tamarind Pulp
5 cups 2 ½ pts Water
2 Tb 28 g Mint leaves
Procedure:
1. Mix ground cumin, mint, coriander, dried mango, black salt, lemon juice and
sugar in large bowl.
2. Soak Tamarind pulp in water for 6-8 minutes then strain.
3. Add ingredient mix to ice cold tamarind water and refrigerate for service.
4. At service garnish with mint leaves.
Tahiri
Spiced Rice with Peas
Ingredients
1 tsp 5g Cumin seeds, roasted
3 Tbl 45ml Vegetable oil
¼ cup 56g Onion, minced
2 cups 450g Basmati rice
¼ tsp 1g Turmeric
1 cup 225g Peas
1 ea 1 ea Cardamom pod
6 ea 6 ea Clove
1 ea 1 ea Cinnamon stick, 1”/ 2 cm
2 2/3 cup 660 ml Water
TT TT Salt
Procedure:
1. Heat cumin in dry pan until oil is released and aroma is noticed, remove from
heat.
2. Rinse Basmati rice in cool running water for 5 minutes, let rice soak in cool water
for 30 minutes. Drain rice from water.
3. In a large pan heat vegetable oil. Sauté onions for 2 to 3 minutes. Add turmeric,
cardamom, cloves and cinnamon and sauté for 1 to 2 minutes.
4. Add rice and sauté for 3 to 4 minutes.
5. Add water and bring to boil.
6. As soon as rice boils turn heat to low and cover with a lid, cook for 12-16
minutes.
7. When rice is cooked fold in peas and season to taste with salt.
8. Remove cardamom, cloves and cinnamon before serving, fluff rice with fork.
Tandoori Jhinga
Shrimp in yogurt and spices
Ingredients
20 ea 20 ea Shrimp, u-15
TT TT Salt
35 oz 1 kg Yogurt
3 ½ oz 100 g Gram Flour
1 Tb 14g Ajwain
1 tsp 5g Yellow chili powder
2 Tb 30ml Lemon juice
3 Tb 42 g Ginger garlic paste
Procedure:
1. Peel and clean shrimp. Mix shrimp with salt, ginger garlic paste and lemon juice.
2. In a separate bowl mix yogurt with gram flour, ajwain and yellow chili powder.
3. Remove shrimp from lemon ginger mix and place in yogurt batter.
4. Skewer shrimp and cook in tandoor oven. If you do not have a tandoor cook in to
500F oven for 6-8 minutes.
5. Sprinkle shrimp with kebab masala and squeeze a fresh lemon over shrimp. Serve
immediately.
Saffron Pilau
Saffron Rice
Ingredients
3 Tbl 45ml Vegetable oil
¼ cup 56g Onion, minced
2 cups 450g Basmati rice
5 strands 5 strands Saffron
1 ea 1 ea Cardamom pod
6 ea 6 ea Clove
1 ea 1 ea Bay leaf
2 2/3 cup 660 ml Water
TT TT Salt
Procedure:
1. Rinse Basmati rice in cool running water for 5 minutes, let rice soak in cool water
for 30 minutes. Drain rice from water and let dry for 30 minutes.
2. In a large pan heat vegetable oil. Sauté onions for 2 to 3 minutes. Add cardamom,
cloves and bay leaf and sauté for 1 to 2 minutes.
3. Add rice and sauté for 3 to 4 minutes.
4. Add water and bring to boil, add saffron.
5. As soon as rice boils turn heat to low and cover with a lid, cook for 12-16
minutes.
6. When rice is cooked season to taste with salt.
7. Remove cardamom, cloves and bay leaf before serving, fluff rice with fork.
Aloo Bhaji
(Potato Curry)
Ingredients
9 oz 250 grams Russet Potato, peel and ½”/1 ¾ cm dice
3 tsp 15 grams Chili powder
3 tsp 15 grams Dhania powder
½ cup 100 grams Tomato, chopped
1 tsp 5 grams Cumin powder
TT TT Kosher salt
1 oz 30 ml Vegetable Oil
Procedure:
1. Wash, peel, boil and roughly mash the potatoes.
2. Heat oil and add cumin, when it starts to sizzle add the tomatoes.
3. Saute for five minutes.
4. Add the chile powder and dhaina powder and cook for three to five minutes.
5. Add the rough mashed potatoes and cook until they are incorporated. Season to
taste.
6. Serve garnished with cilantro. Best served with pooris (puris)
NOTE: Dhania powder is a form of coriander powder commonly used in Indian
cuisine, it is readily available in most Indian markets. Pooris are also available pre
made and are a puffed small deep fried bread that is served as an accompaniment.
Aloo Tikki
Griddle fried potato cakes
Ingredients
3 ¼ lbs 1.5 kg Potatoes, boiled and grated
1 tsp 5 g Turmeric
1 tsp 5g Garam masala
1 Tb 15g Cilantro, chopped
2 tsp 10g Green chiles, chopped
2 tsp 10g Ginger, chopped
TT TT Salt
1 tsp 5g Coriander powder
1 tsp 5g Red chili powder
1 Tb 15 ml Ghee
Procedure:
1. Make a mixture of boiled grated potatoes and salt.
2. Add turmeric, spices, chiles an ginger.
3. Mix the ingredients gently to incorporate.
4. In a shallow pan heat ghee.
5. Form into cakes and sauté until crispy in both sides.
6. At service serve with chutneys and raita.
Pilau
Spiced Rice with Peas
Ingredients
1 tsp 5g Cumin seeds, roasted
3 Tbl 45ml Vegetable oil
¼ cup 56g Onion, minced
2 cups 450g Basmati rice
¼ tsp 1g Turmeric
1 cup 225g Peas
1 ea 1 ea Cardamom pod
6 ea 6 ea Clove
1 ea 1 ea Cinnamon stick, 1”/ 2 cm
2 2/3 cup 660 ml Water
TT TT Salt
Procedure:
1. Heat cumin in dry pan until oil is released and aroma is noticed, remove from
heat.
2. Rinse Basmati rice in cool running water for 5 minutes, let rice soak in cool water
for 30 minutes. Drain rice from water.
3. In a large pan heat vegetable oil. Sauté onions for 2 to 3 minutes. Add turmeric,
cardamom, cloves and cinnamon and sauté for 1 to 2 minutes.
4. Add rice and sauté for 3 to 4 minutes.
5. Add water and bring to boil.
6. As soon as rice boils turn heat to low and cover with a lid, cook for 12-16
minutes.
7. When rice is cooked fold in peas and season to taste with salt.
8. Remove cardamom, cloves and cinnamon before serving, fluff rice with fork.
Paneer Tikka
Ingredients
35 oz 1 kg Paneer cheese
1 ½ Tb 25 g Roasted chana powder
TT TT Salt
2 tsp 10 g Yellow chili powder
1 tsp 5 g Ajwain
7 oz 200ml Cream
2 tsp 10 g Cardamom powder
1 tsp 5 g Chaat masala
Procedure:
1. Hang paneer cheese in cheese cloth for 1 hour to remove excess liquid.
2. Cut cheese into 2”/ cubes.
3. Mix Roasted chana powder, salt, yellow chili powder, ajwain, cream and
cardamom.
4. Dip cubes in marinade and leave aside for 4 hours.
5. Put the cubes on skewers and cook in tandoor until done. If you do not have a
tandoor oven cook in 500F oven until done, about 4-6 minutes.
6. Cut into smaller pieces before service and sprinkle with chaat masala.
Note: Paneer cheese, chana powder, yellow chili powder and ajwain are all readily
available in most Indian markets. Although Paneer cheese can be made from
scratch it is recommended to use a prepared product.
Kachumber
Onion, tomato and cucumber relish
Ingredients
1 cup 225g Onions, fine dice
1 ½ cup 375g Tomato, fine dice
1 cup 225g Cucumber, fine dice
1 Tbl 14g Cilantro, chopped
1 ea 1ea Green chili, minced
2 Tbl 30ml Lemon juice
¼ tsp 1g Cayenne pepper
TT TT Salt
Procedure:
1. Mix all ingredients in bowl and season to taste with salt.
2. Refrigerate for service.
Hari Chutney
Mint coriander chutney
Ingredients
35 oz 1 kg Cilantro, chopped
7 oz 200 grams Mint, chopped
2 oz 50 grams Anardana (dried pomegranate seeds)
3 oz 100 ml Malt vinegar
TT TT Kosher salt
4 oz 100 grams Garlic, minced fine
Procedure:
1. Grind all ingredients, season to taste.
Note: Anaedana is a dried pomegranate seed available in most Indian markets in
either powder or dried seed. If you have the dried seed it must be ground into a
powder before using.
Pudina Chutney
Mint chutney
Ingredients
2 cups 450g Mint leaves
¼ cup 56g Cilantro leaves
½ cup 112g Onion, diced
2 tsp 10g Ginger, minced
½ tsp 2g Garlic, minced
1 Tbl 14g Lemon juice
1 tsp 5g Cumin
TT TT Salt
Procedure:
1. Place all ingredients in food processor and puree until smooth.
2. Season to taste with salt and pepper.
3. Refrigerate for service.
Note: For a variation can add 1 cup of yogurt with additional 1 tsp of lime juice.
Masala Chai
Spiced Tea
Ingredients
2 pt 600 ml Water
1 ea 1ea Cinnamon Stick
12 ea 12 ea Cardamom Pods
7 ea 7 ea Cloves
12 oz 350 ml Milk
3 Tb 55 g Sugar
1 ½ Tb 27 g Black tea, loose unperfumed
Procedure:
1. Place cinnamon stick, cardamom and cloves in pan with water, bring to a
boil and simmer for 8-12 minutes.
2. Add milk and sugar and simmer for an additional 3-5 minutes.
3. Add tea leaves; turn off heat and let seep for 2-3 minutes.
4. Strain tea and serve immediately.
Mango Lassi
Ingredients
32 oz 896 ml Yogurt
16 oz 448 g Mango pulp
8 oz 224 ml Cold water
1 cup 224 g Sugar
1 tsp 5 ml Lemon juice
Procedure:
1. Peel and chop mango
2. Put all ingredients in mixer and puree until smooth
3. Remove from blender and chill for service
Phirni
Indian Rice Pudding
Ingredients
½ cup 100g Basmati rice
3 cups 750 ml Milk
Pinch Pinch Saffron
3 Tbl 42g Sugar
1 ea 1 ea Cardamom Pod
2 Tbl 28g Pistachio, chopped
Procedure:
1. In a large pot add rice and milk bring to boil.
2. Reduce to low heat and very slowly cook until rice is very soft, stir occasionally
to prevent sticking and burning.
3. As rice begins to soften add cardamom pod.
4. When the rice is beginning to break up and finished cooking add saffron and
sugar and mix well, keep in pot for an additional 4-5 minutes.
5. When finished cooking remove cardamom pod and place in desired serving
containers and refrigerate.
6. Garnish with chopped pistachios.
Note: For variations consider adding raisins, dates or almonds.
Rice Pudding Bread Pudding
Paneer Makhani
Cheese in Tomato Sauce
Ingredients:
2 lb Paneer, cut into 1” cubes
2 cups Yogurt,plain
2 Tb Garlic, minced
1 Tb Ginger, minced
1/2 tsp Paprika
½ tsp Cumin, ground
¼ tsp Coriander seed, ground
½ tsp Garam Masala
Pinch Salt
1 tsp Lime Zest
1 tsp Lime juice
1 ½ Tomato, diced
½ tsp Kashuri Methi
3 oz Butter, ice cold
½ tsp Chili powder
¼ tsp Garam Masala
¼ cup Heavy Cream
1 tsp Red Vinegar
Procedure:
1. Combine yogurt, garlic, ginger, coriander, cumin, garam masala (1st), salt,lime
zest and lime juice in large bowl.
2. Add cubed paneer and let marinate for 30 minutes to 1 hour.
3. In a large pan add 2 oz of oil.
4. Over medium heat sear paneer on all sides, remove from heat and hold for later
use.
5. In a large pot cook tomatoes in 2 oz of oil for 5 to 8 minutes on medium to high
heat, until tomatoes start to break down and some of their liquid has evaporated.
6. Add kashuri methi, chili powder and garam masala.
7. Cook for an addition 2 to 3 minutes.
8. Quickly whisk in butter to emulsify. Add cream and season to taste with vinegar
and salt.
9. Add seared paneer and serve immediately.
Note: Kashuri methi is dried fenugreek leaves and is readily found in most Indian
Markets.

Shahi Tukra
Indian bread Pudding
Ingredients
8 ea 8 ea Slices white bread
1 ½ cup 360 ml Ghee
5 cups 1 liter 200 ml Evaporated Milk
1 cup 240 ml Milk
5 Tb 70g Sugar
4 ea 4 ea Saffron strands
Pinch Pinch Cardamom powder
1 Tb 14 g Rose water
1 ½ Tb 21 g Pistachios, chopped
Garnish Garnish Silver leaf, optional
Procedure:
1. Cut crust off of slices of bread and cut into desired size/shape (ideally in diagonal
shape).
2. In a large pan heat ghee on low to medium heat.
3. Cook bread on each side for about 1 to 2 minutes until a golden brown.
4. Remove bread and drain on towel.
5. In a pot cook evaporated milk, sugar and milk on stove for 6 to 8 minutes.
6. Turn heat to low and add saffron, cardamom and rose water.
7. Remove from heat.
8. Pour sauce on plate and place bread on top, garnish with chopped pistachio nuts
and silver leaf (optional), serve immediately.
Note: Ghee is found in most Indian Markets. If ghee is unavailable clarified butter can
be substituted
.
Palak Paneer
Indian cheese in spinach gravy
Ingredients
16 oz 500 ml Spinach puree
9 oz 250 grams Paneer Indian cheese
1/3 oz 10 grams Cumin seed
1 cup 225 grams Onion, diced
1 cup 225 grams Tomato, diced
1 Tb 20 grams Ginger, julienne
1 Tbl 20 grams Fresh green chilies, julienne
1 ½ oz 50 ml Heavy cream
1 oz 30 ml Vegetable Oil
TT TT Kosher salt
Procedure:
1. Heat oil and add cumin seeds, cook until they start to sizzle in the pan.
2. Add the chopped onions and sauté until they are golden brown.
3. Add the spinach puree and cook until it starts to come away from the pan.
4. Meanwhile, place the diced cheese in a colander and drain off any excess liquid.
5. Ad the cheese to the pot with the heavy cream and simmer for five minutes.
Season to taste with salt and pepper.
6. Garnish with julienne ginger and green chilies.
Note: Paneer (panir) sometimes referred to an Indian Cottage Cheese can be
bought ready made and is available in most Indian markets.
Saunth Chutney
Dry mango chutney
Ingredients
18 oz 500 grams Tamarind pulp
12 ½ oz 350 grams Sugar
2 Tb 35 grams Cumin powder
2 tsp 10 grams Ginger powder
2 tsp 10 grams Garam masala
1 1/2 Tb 35 grams Coriander powder
3 tsp 15 grams Black salt
2 tsp 10 grams Chili powder
1 tsp 5 grams Black pepper, table grind
5 Tb 100 grams Dry mango powder
Procedure:
1. Mix all ingredients and boil until a thick sauce is formed.
2. Remove from heat and cool.
Note: Black salt and Dry Mango Powder are readily available in most Indian markets.
Kheera Raita
Yogurt with Cucumber and Mint
Ingredients:
2 cups 480 ml Yogurt, plain
1 cup 225 g Cucumber, peeled and grated
½ tsp 2 g Cumin seeds, roasted and ground
¼ tsp 1 g Cayenne pepper
2 Tbl 36g Mint, chopped
1 tsp 4 ml Lemon juice
TT TT Salt and pepper
Procedure:
1. Mix all ingredients in a large bowl.
2. Season to taste with salt and pepper and refrigerate for service.
Coriander Mint Chutney
Ingredients:
1 cup 225 g Coriander(Cilantro) leaves
1 cup 225 g Mint leaves
1/2 tsp 2 g Salt
1 tsp 4 g Ginger,minced
1 tsp 4 g Garlic, minced
½ tsp 2 g Green chili, minced
½ Tbl 8 ml Lemon juice
1 ½ Tbl 24 ml Lime juice
TT TT Salt and pepper
Procedure:
1. Mix all ingredients in food processor and blend until smooth.
2. Season to taste with salt and pepper.
Dhania Chutney
Coriander Chutney
Ingredients:
1 bunch 1 bunch Coriander (Cilantro)
1 ea 1 ea Garlic clove, minced
1 Tb 14 g Ginger, minced
1 Tb 14 g Green chili, minced
2 oz 60 ml Lemon juice
1 tsp 4 g Salt
1 cup 240 ml Yogurt, plain (optional)
Procedure:
1. Combine all ingredients except yogurt in a food processor and puree.
2. When smooth season to taste with salt and pepper.
Note: Generally this recipe does not contain yogurt, but it can be modified with the
addition of 1 cup of yogurt as stated above.
Nariyal Chutney
Coconut Chutney
Ingredients
1 ½ cups 340g Coconut, shredded, unsweetened
2 ea 2 ea Green chilies, chopped
2 Tb 36 g Ginger, chopped
2 Tb 36 g Bengal gram (channa dal)
½ tsp 2 g Salt
1 tsp 4 g Lemon juice
1 tsp 5 ml Oil
½ tsp 2 g Black mustard seeds
½ tsp 2 g Urad dal
3 ea 3 ea Curry leaves
1 ea 1 ea Red chili, dried and broken
Pinch Pinch Asafoetida powder
Procedure:
1. Combine coconut, green chilies, ginger, and channa dal in food processor and
blend until smooth. If mix becomes very thick add water to loosen.
2. In a separate pan heat oil.
3. When oil is hot add mustard seeds, Urad dal, curry leaves, asafetida powder and
dried red chili. Cook for 1-2 minutes.
4. Mix into coconut mix, season to taste with lemon juice and salt.
Note: Bengal gram (Channa dal) is a type of lentil. Urad dal is a black lentil and
Asafoetida powder also called hung is a very pungent powder made from the dried
resinous gun from a giant fennel that grows in India. Asafoetida is very pungent and
must be used sparingly. All ingredients are readily available in most Indian markets.
Chikkad Chole
Chick peas in sour gravy
Ingredients
35 oz 1 kg Chick Peas, white
2 oz 50 grams Channa masala
1 oz 30 grams Coriander powder
1 Tb 20 grams Cumin powder
4 cups 900 grams Onion, chopped
4 cups 900 grams Tomato, chopped
2 Tb 40 grams Ginger garlic paste
1 Tb 20 grams Chili powder, red
2 tsp 10 grams Turmeric powder
1 oz 30 ml Vegetable oil
1 Tb 20 grams Garam masala
3 oz 90 grams Cilantro, chopped
1 oz 30 grams Green chilies, diced
TT TT Kosher salt
Procedure:
1. Soak and boil chickpeas with salt and turmeric powder.
2. Take a heavy bottom pan and heat oil/
3. Add garam masala and onions and sauté until a deep golden brown.
4. Add tomatoes and ginger garlic paste, sauté for 3 to 5 minutes.
5. Add Chili powder, coriander powder, cumin powder and channa masala. Fold in
boiled chick peas and bring to a boil.
6. Season to taste with kosher salt.
7. Serve garnished with fresh chopped cilantro and green chilies.
Note: Garam Masala, Channa Masala and Ginger Garlic paste can all be
purchased pre-made in most Indian markets.
Murghi Tikka
Chicken Tikka
Ingredients
1 lb 454g Chicken Breast
1 ½ cups 360 ml Yogurt
2 tsp 10g Ginger, minced
2 ½ tsp 12g Garlic, minced
1 Tb 15ml Lemon Juice
¼ tsp 1g Lemon zest
1 tsp 5g Chili powder
1 tsp 5g Garam Masala
1 tsp 5g Tandoori Masala
TT TT Salt
Procedure:
1. Cut chicken breast into 1 ¼’ (3 cm) cubes.
2. Mix all the remaining ingredients.
3. Marinate chicken pieces in yogurt mix for at least 4 hours.
4. Skewer chicken pieces on wooden skewers.
5. Lightly brush with oil and cook over very hot grill until done.
Murgh Dhaniya Qorma
Chicken in coriander gravy
Ingredients
35 oz 1 kg Chicken meat cooked, cut into ½ “/ 2 cm cubes
7 oz 225 ml Vegetable oil
1/3 oz 10 grams Green cardamom pods
¼ oz 7 grams Whole mace
1/6 oz 5 grams Cinnamon stick
1/6 oz 5 grams Whole cloves
2 ½ oz 70 grams Cashew paste
½ cup 100 grams Yogurt
1 Tb 20 grams Coriander powder
1 oz 30 grams Cilantro, chopped
1 Tb 20 grams Green chili paste
2 ½ oz 65 grams Boiled onion paste
2 oz 50 grams Ginger garlic paste
10 oz 300 ml Chicken Stock
1 Tb 20 grams Garam Masala
1 oz 30 grams Cilantro, chopped
1 Tb 20 grams Ginger, fine julienne
TT TT Kosher salt
Procedure:
1. Heat oil in heavy bottom pot; add green cardamom, mace, cinnamon stick and
cloves. Heat until it starts to crackle.
2. Add chicken stock and cook for 7 to 8 minutes, stirring frequently.
3. Add ginger garlic paste and cook an additional 4 to 5 minutes. Strain spices from
pot.
4. In a separate pot heat some oil and add cashew paste, yogurt, onion paste and
coriander powder. Cook until oil begins to separate.
5. Add chicken stock, green chili paste and fresh cilantro and cook for an additional
8 to 10 minutes.
6. Add cooked chicken and season to taste.
7. To serve garnish with chopped cilantro and julienne ginger.
Note: Green cardamom, Ginger Garlic Paste, Cashew Paste and Boiled Onion Paste
can be found in most Indian markets.

Punjabi Chole
Chick Pea Curry
Ingredients
1 cup 224 g Tomatoes, diced
½ cup 112 g Onion, diced
30 oz 850 g Chick Peas, cooked
1 tsp 5 g Ginger, minced
1 tsp 5 g Garlic, minced
1 ea 1 ea Green chili, small, diced
1 ½ Tb 23 g Chana masala
1 ½ tsp 8 g Salt
2 tsp 10 ml Lemon juice, fresh
1 Tb 15 g Cilantro leaves
2 Tb 30 ml Oil
1 ½ cup 96 ml Water
Procedure:
1. Peel and finely chop onion. Wash and finely chop tomato.
2. Peel and grate ginger and garlic.
3. Slice and chop green chili. Wash and chop cilantro leaves.
4. Heat oil in sauce pan. Add chopped onions and sauté until golden brown.
5. Add green chili, ginger and garlic. Stir fry for two minutes on medium heat.
6. Add chana masala. Stir fry for two minutes.
7. Add tomatoes. Cook for 4-5 minutes stirring frequently until the oil starts
separating from the mixture.
8. Add chick peas and stir it for a minute. Add water and bring to a boil. Cover and
simmer for 8 to 10 minutes stirring occasionally.
9. Add the salt, lemon juice and half the chopped cilantro leaves. Mash a few chick
peas with the back of the spoon and stir.
10. Remove pan from heat and garnish with cilantro leaves.
Note: Chana masala is a blend of spices used for flavoring chick peas; it is readily
available in most Indian markets.

Shahi Paneer
Cheese in cashew gravy
Ingredients
1cup 225 grams Cashew paste
3 ½ oz 100 grams Boiled onion paste
1 oz 30 ml Vegetable oil
3 tsp 15 grams Ground cardamom
2oz 50 grams Ginger garlic paste
2 tsp 10 grams Ground mace
2 oz 50 ml Heavy cream
3 ½ oz 100 grams Butter
2 ½ oz 70 grams Yogurt, whipped
3 tsp 15 grams White pepper
34 oz 1 liter Water
35 oz 1 kg Paneer
TT TT Kosher salt
Procedure:
1. In a shallow pan heat oil and ginger garlic paste and cook for 4 – 6 minutes.
2. Add cashew paste, boiled onion paste and yogurt. Cook for 8 – 10 minutes.
3. Add some water and bring to boil and cook to an even consistency.
4. Add mace, cardamom and white pepper.
5. Add butter and cream and continue to cook.
6. Cut paneer into small cubes and add to sauce, cook for five minutes, season to
taste.
7. Garnish with chopped cilantro and cream.
Note: Paneer (panir) can be found in most Indian markets.
Chaat Station
Coriander Chutney
Mint Chutney
Raita
Dry Mango Chutney
Black Salt Red Chili Powder
Roasted Cumin Powder
Dal Makhani
Black Lentils with Tomato and Spices
Ingredients
35 oz 1 kg Urad dal (black lentils)
28 ½ oz 800 g Tomato puree
3 ½ oz 100 g Ginger and garlic paste
TT TT Salt
1 ¾ oz 50g Red chili powder
21 oz 600g Butter
24 oz 700 ml Cream
Procedure:
1. Wash and soak urad dal over night.
2. Cook ural dal in salted water on low to medium heat to avoid peeling of the dal.
3. Drain out the water.
4. Add tomato puree, salt, red chili powder, ginger and garlic paste and 800 ml/26oz
of water.
5. Cook on low heat stirring continuously.
6. As the water becomes incorporated into dish as cream and butter to finish
cooking. When all the cream and spices have been incorporated into the dal
remove from heat, season to taste.
Note: Urad dal are small black or gray lentils, they are available in most Indian
markets.
Alu Tikki
Griddle fried potato cakes
Ingredients
3 ¼ lbs 1.5 kg Potatoes, boiled and grated
1 tsp 5 g Turmeric
1 tsp 5g Garam masala
1 Tb 15g Cilantro, chopped
2 tsp 10g Green chiles, chopped
2 tsp 10g Ginger, chopped
TT TT Salt
1 tsp 5g Coriander powder
1 tsp 5g Red chili powder
1 Tb 15 ml Ghee
Procedure:
1. Make a mixture of boiled grated potatoes and salt.
2. Add turmeric, spices, chiles an ginger.
3. Mix the ingredients gently to incorporate.
4. In a shallow pan heat ghee.
5. Form into cakes and sauté until crispy in both sides.
6. At service serve with chutneys and raita.
Bhurrani Raita
Accompaniment for Biryani
Ingredients
1 pt 500 ml Yogurt
3 ½ oz 100 ml Ginger garlic paste
TT TT Kosher salt
¾ tsp 3 grams Cumin seed, roasted and ground
½ tsp 2 grams Chili powder
½ tsp 2 grams Garam masala
Procedure:
1. Whisk all ingredients together, season to taste and refrigerate for service.