INDIAN & TANDOORI CUISINE

HISTORY OF COOKING
“Cooking Is The Art And Science Of Preparing Food For Eating By The Application Of
Heat”. The Term Also Includes The Full Range Of Culinary Techniques: Preparing Raw
And Cooked Foods For The Table; Final Dressing Of Meats, Fish, And Fowl; Cleaning
And Cutting Fruits And Vegetables; Preparing Salads; Garnishing Dishes; Decorating
Desserts; And Planning Meals.

Earliest Types Of Cooking

The Origins Of Cooking
ng Are Obscure. Primitive Humans May First Have Savoured
Roast Meat By Chance, When The Flesh Of A Beast Killed In A Forest Fire Was Found
To Be More Palatable And Easier To Chew And Digest Than The Customary Raw
Meat. They Probably Did Not Deliberately Cook
Cook Food, Though, Until Long After They
Had Learned To Use Fire For Light And Warmth. It Has Been Speculated That Peking
Man Roasted Meats, But No Clear Evidence Supports The Theory. From Whenever It
Began, However, Roasting Spitted Meats Over Fires Remained
Remained Virtually The Sole
Culinary Technique Until The Palaeolithic Period, When The Aurignacian People Of
Southern France Began To Steam Their Food Over Hot Embers By Wrapping It In Wet
Leaves. Aside From Such Crude Procedures As Toasting Wild Grains On Flat R Rocks
And Using Shells, Skulls, Or Hollowed Stones To Heat Liquids, No Further Culinary
Advances Were Made Until The Introduction Of Pottery During The Neolithic Period.

The Earliest Compound Dish Was A Crude Paste (The Prototype Of The Pulmentum Of
The Roman Legions And The Polenta Of Later Italians) Made By Mixing Water With
The Cracked Kernels Of Wild Grasses. This Paste, Toasted To Crustiness When
Dropped On A Hot Stone, Made The First Bread.

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Advances In Cooking Techniques

Culinary Techniques Improved With The Introduction Of Earthenware (And, More Or
Less Concomitantly, The Development Of Settled Communities), The Domestication Of
Livestock, And The Cultivation Of Edible Plants. A More Dependable Supply Of
Foodstuffs, Including Milk And Its Derivatives, Was Now Assured. The Roasting Spit
Was Augmented By A Variety Of Fired-Clay Vessels, And The Cooking Techniques Of
Boiling, Stewing, Braising, And Perhaps Even Incipient Forms Of Pickling, Frying, And
Oven Baking Were Added. Early Cooks Probably Had Already Learned To Preserve
Meats And Fish By Smoking, Salting, Air-Drying, Or Chilling. New Utensils Made It
Possible To Prepare These Foods In New Ways, And Such Dishes As Bacalao A La
Vizcaina (“Dried Cod”) And Finnan Haddie (Smoked Haddock) Are Still Eaten.

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INDIAN SPICES
English Name Hindi Name How To Use Uses
Asafoetida Hing Tempering Flavoring Agent For
Curries.
Basil Seeds Sabja Soak In Water Flavoring Ingredient.
And Mix With Mostly Used In Falooda
Other And Other Desserts.
Ingredients.
Bay Leaf Tej Patta Stir-Fry In Oil
For A Couple Of Flavoring Ingredient
Minutes. Dry For Spicy Rice And
Roast For Curry Dishes; Also Used
Masalas. In Many Masalas.
Black Cardamom Moti Elaichi/Badi Stir-Fry Or Dry Flavoring Ingredient For
Eliachi/Kali Elaichi Roast Curries, Rice And
Dessert Dishes.
Black Pepper Kali Mirch Stir-Fry Or Dry Important Flavoring
Roast Agent In Majority Of
Indian Masalas.
Black Sesame Kale Til Direct Use Or Flavoring Ingredient For
Seeds Dry Roast Some Vegetable Curries
And Indian Breads.
Caraway Seeds Shahjeera/Shahi Stir-Fry Or Dry Flavoring Ingredient In
Jeera Roast Rice Preparations. Can
Be Included In Masalas.
Cardamom Elaichi/Choti Elaichi Stir-Fry Or Dry Important Taste And
Roast Flavor Enhancer For
Pulaos, Biryanis And
Sweet Dishes. Also
Used As An Aromatic
For Certain Dishes.
Carom Seeds Ajwain Stir-Fry Or Dry Flavoring Ingredient For
Roast Different Dishes.

Charoli Charoli/Chironji Stir-Fry Or Direct Flavoring Ingredient.

Use In Sweets. Also Used In Some
Indian Sweets.

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Cilantro Dhaniya Ke Patte Garnishing Or Same As Coriander

Direct Use In Powder. The Leaves
Some Curries. Bring More Fresh Flavor
To The Dishes.
Cinnamon Dalchini Stir-Fry Or Dry Taste And Flavoring
Roast Ingredient. Basic Spice
In Different Masalas.
Sticks Can Also Be
Used In Some Rice And
Curry Dishes.
Cinnamon Buds Nag Kesar Direct Use Flavoring Ingredient.
Used In Blended Spices.
Clove Laung Stir-Fry Or Dry Important Flavoring
Roast Agent In Numerous
Indian Spice Blends.
Coriander Dhaniya Stir-Fry, Dry Taste And Flavor
Roast Or Direct Enhancer For Various
Use Depending Dishes. Mostly Used In
On The Recipes. The Form Of Powder.
Cubeb Kabab Chini Direct Use Flavoring Ingredient.
Should Be Used In
Powdered Form.
Cumin Seeds Jeera Stir-Fry Or Dry Flavoring Agent For
Roast Many Curries And Rice
Preparations. Also Used
In Blended Masalas.
Curry Leaves Tempering Or Flavor Enhancer For
Stir-Fry Vegetable Curries And
Kadi Patta Dal Preparations.
Dry Coconut Sukha Dry Roast And Base Ingredient In
Nariyal/Kopra/Khopra Make A Paste Blended Spices
With Other Required For Different
Spices As Per Coastal Curries.
The
Requirement Of
Your Recipe.
Dry Fenugreek Kasuri Methi Direct Use, Flavor Enhancer For
Leaves When The Punjabi Curries.
Vegetable Curry
Is Almost
Cooked.

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Dry Ginger Saunth Direct Use Mostly Used In

Powdered Masalas For
Its Medicinal Properties
Or Used In Gravies For
Flavours
Dry Mango Amchoor Direct Use Taste Enhancer For
Powder Curries.
Dry Anardana Direct Use Flavoring Ingredient For
Pomegranate Curries.
Seeds
Fennel Seeds Saunf Stir-Fry Or Dry Aromatic And Flavor
Roast Enhancer For Curries.
Important Spice In Many
Masalas.
Fenugreek Methi Dana Tempering Or Base Ingredient For
Seeds Stir-Fry Different Styles Of
Tadkas. Can Be Used In
Blended Masalas.
Flax Seeds Alsi Direct Use Flavor Enhancer For
Juices, Salads, Etc.
Should Be Used In
Powdered Form.
Four Seeds ( Char Magaz Direct Use Mostly Used In
Pumpkin, Vegetable Curries And
Cantaloupe And Sweets Preparations.
Watermelon) Enhances Flavor Of The
Dish.
Indian Amla/Awala Stir-Fry Or Direct Can Be Used In Whole
Gooseberry Use As Per The As Well As Powdered
Recipes. Form. Improves Taste
Of The Dish.
Garlic Lahsun Stir-Fry Or Direct Basic Ingredient For
Use Lots Of Indian Curries
And Rice Dishes.
Ginger Adrak Stir-Fry Or Direct Basic Ingredient For
Use Lots Of Indian Curries
And Rice Dishes.
Green/Black Kishmish Direct Use Particularly Used In
Raisins Sweet Dishes And
Some Of The Royal
Curry Or Rice
Preparations For Its
Taste.
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Green Chillies Hari Mirch Direct Use Taste Enhancer For

Innumerable Spicy
Dishes.
Ground Nuts Singdana Direct Use Or Flavor Enhancer For
Dry Roast Chutneys And Curries.
Kokum Kokum/Ratambi Direct Use In Taste Enhancer For Lip-
Curries Smacking Malvani And
Goan Curries.
Licorice Sticks Jethimadh Direct Use Used In Regional Spice
Blends For Its Medicinal
Properties.
Lotus Seeds Makhana/Phool Direct Use Used In Kheer
Makhana Preparations As Taste
Enhancer.
Mace Javitri Stir-Fry Till Important Ingredient In
Aroma Comes Most Of The Masalas.
Out. Used As A Taste And
Flavoring Agent.
Mint Pudina Direct Use For Aromatic And Flavor
Chutneys And Enhancer For Several
Garnishing. Rice Preparations,
Chutneys And Stuffed
Parathas/Rotis.
Mustard Seeds Sarson/Rai Tempering Important Tempering
Ingredient.
Nigella Kalaunji Direct Use Flavor Enhancer For
Seeds/Onion Some Punjabi Curries
Seeds As Well As Rotis.
Nutmeg Jaiphal Direct Use Or One Of The Most
Stir-Fry Important Ingredients In
Many Spice Mixtures.
Brings Amazing Flavor
To Various
Preparations.
Pine Nuts Chilgoze Direct Use Flavoring And Taste
Enhancer For Different
Dishes.
Poppy Seeds Khas Khas Dry Roast Used In Some Regional
Blended Masalas For Its
Taste And Flavor.
Pulses Dal Tempering Used As A Flavoring
Agent In Indian Curries.

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Rock Salt Kala Direct Use Flavoring Ingredient For

Namak/Saindhav Various Dishes.
Namak Sometimes Used As An
Alternative To Regular
Salt.
Red Chillies Lal Mirch Tempering, Stir- Basic Ingredient For
Fry As Well As Majority Of Indian
Direct Use. Spices, Though People
Use Different Chillies As
Per Their Availability.
Rose Water Gulab Jal Direct Use Aromatic.
Saffron Strands Kesar/Keshar Dissolve In Coloring , Flavoring &
Water Or Warm Richness Agent.
Milk.
Screw Pine Kevda Water/Kewra Direct Use Aromatic And Flavoring
Essence Jal Agent
Sichuan Pepper Teppal/Triphal Direct Use Flavoring Spice For Fish
Curries.
Star Anise Chakra Direct Use, Dry Mostly Used In Various
Phool/Badiyan Roast Or Stir-Fry Spice Blends. Can Be
Used In Vegetable
Pulaos. Imparts Great
Flavors To Your Dishes.
Stone Flower Dagad Phool Direct Use In Mostly Used In Blended
Powdered Form. Masalas. Provides
Unique Flavor, Which Is
Not Found In Other
Spices.
Tamarind Imli Direct Use As A Taste And Flavor
Fine Paste. Enhancer For Curries
And Chutneys.
Tea Leaf Chai Patti Direct Use In Used In Herbal Teas For
Boiling Water. Its Medicinal Value.
Turmeric Powder Haldi Powder Direct Use Color Enhancer And
Anti-Bacterial Ingredient
In Different Marinations.
White Pepper Safed Mirch Direct Use Or Flavoring Ingredient.
Dry Roast Could Be Used As An
Alternative To Black
Pepper.
White Sesame Safed Til Direct Use Or Taste And Flavor
Seeds Dry Roast Enhancer Or
Garnishing.
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White Vinegar Sirka Direct Use Alternative To Tamarind,

Kokum, Lemon And
Other Sour Ingredients.
Generally Used In
North-East Indian And
Goan Dishes.

Use Of Basic Spices

Below Are The Various Uses For These Spices. .

>Turmeric Is Used In Powder Form In Almost All Vegetable Preparations. It Adds Color
And Is Also Used To Preserve Pickles For A Longer Period Of Time.

>Cumin Is Used In The Seed Form In Some Dishes. It Is Used In A Powdered Form In
Many Others. Cumin Has A Strong Taste And Smell.

>Black Pepper Is Used As Fresh Seeds. Fresh Black Pepper Is Used In Dishes For The
Spicy Taste, Split Pepper that Is Not Fine Ground Is Used To Garnish Our Soups As Well.
It Lists Among The Top For Its Healing Properties.

>Mustard Seeds Are Used To Garnish. It Has A Good Taste And Aroma.

>Coriander And Curry Leaves Are Used Fresh To Garnish The Dish Right Before Serving,
Ground With Other Spices, Or To Make Chutneys. Dry Coriander Seeds Are Sautéed
Lightly In Oil And Ground With Other Spices. Both Are Rich In Nutrients And Used In
Herbal Medicines.

>Fenugreek Is Used Sparingly In Dishes. It Has Excellent Curative Properties. It Is Used

As Dry Seeds Or Fresh Leaves.

>Red Chillies Are Very Spicy And Used In Dry Form. It Is Ground To A Paste With Other
Ingredients Or Sautéed Lightly In Oil And Cooked With Vegetables, It Is Also Used As A
Garnish. The Degree Of Spiciness Varies Depending On Which Part Of India Or The
World. Smaller Ones Are Spicier Than The Bigger Ones.

>Green Chillies Are Used Fresh. They Are Very Spicy, And Add Taste And Smell. Similar
To The Red Kind,Small Chilies Are Hotter Than The Bigger Chilies.

>Asafoetida Is Used As A Taste Enhancer. It Also Possesses Medicinal Properties.

>Ginger Is Used In Many Preparations. The Fresh Form Is Used In Dishes As A Part Of
Everyday Cooking.The Dry Form Is Used In Herbal Medicines. It Has A Spicy Flavor, Again
High In The List For Its Natural Healing Properties.
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>Fennel Seeds Are Used In Dishes Mainly Introduced By The Persians. Eg. Kurma.
They Have A Strong Smell And Flavor, Also Great For Digestion.

>Carom Is Used In Some Northern Indian Dishes Especially In Pickles. In The South, They
Are Used In Natural Ayurvedic Preparations. They Look Exactly Like Cumin But Have A
Stronger Smell Like Thyme, And Also Have A Distinct Taste. It Has Excellent Medicinal
Properties.

>Mango Powder Is Used In Dry Form To Add Some Natural Tart Taste To Preparations.
It Is Basically Raw Mango Sliced Up, Dried And Powdered.

>Garam Masala Is A Mix Of Several Dry Ingredients. Sometimes Toasted And Ground To
A Fine Powder, It Can Also Be Used As A Powdered Mix Of Many Raw Ingredients. Each
Blend Brings A Unique Taste.

Use Of Sweet Spices

>Cardamom Is Used To Garnish Desserts. It Is A Sweet Spice, Has A Sweet Aroma And Is
Used Both In North And South Indian Desserts For Good Flavors.

>Nutmeg Is A Taste Enhancer And Used In Desserts. Just A Pinch Is What Is Usually
Recommended For Use On Any Preparation.

>Saffron Is An Expensive Sweet Spice. They Are Tiny Red Flowers Of The Saffron Tree
That Are Used In Desserts.They Are Aromatic, Taste Good, And Add Color To The Dish.

>Poppy Seeds Are Used In A Few Spice And Sweet Dishes.

>Mace Is Similar To Nutmeg. It Is Also Used As A Taste Enhancer.

OTHER SPICES & INGREDIENTS

>Clove Is A Strong, Spicy Ingredient Used Very Minimally In Northern Indian Dishes,
Rarely Used In Southern Cooking.

>Cinnamon Is Also A More Prominent Spice In Northern Indian Cooking.

>Mint Is Used To Make Chutneys All Over India. High In Medicinal Properties.

>Yogurt Is A Magic Ingredient Used In Several Dishes. It Is Generally Used To Make

Pachadi, Also Called Raita In Hindi. Since It Does Have A Cooking Effect, In The South It Is
Served Toward The End Of The Meal.In The North It Is A Side Dish. Raita Prepared With
Some Basic Taste Enhancers Go Well With Any Spicy Food,Rice Dish, Or Indian Bread.

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>Jaggery, The Best Way To Describe It Is Sugarcane Molasses. Used All Over India For
Sweet Preparations.

>Gur Was Once A Popular Drink Even At Roadside Stands In India. This Is Regular Juice
From The Sugar Cane.

>Black Salt Has A Strong Smell And Taste And Mostly Used In Northern Indian Snacks.

>Tamarind Is Used For Preparation Of Certain Vegetables Such As Eggplant Which Is

Naturally Alkaline. It Helps To Balance The Taste Of Some Of The Spicy Hot Dishes.

>Garlic Is Used In Many Of The Northern Indian And Some Of The Southern Indian
Dishes.It Is Part Of The Normal Diet In Many Homes Because Of Its Health Benefits.

>Coconut Is Used Mostly In Kerala, A Southern State In India As A Normal Part Of Their
Daily Diet. White It Is Used Sparingly In Other Parts Of The Country.

Punjab special sarson ka saag

Recipe

Sarson Ka Saag
Ingredients
1. Mustard Leaf(Green) 750 Gm
2. Spinach 250 Gm
3.Chilly Powder 1 Tsp
4.Ginger 1 Small Piece
5. Onion 50 Gm
6.Salt To Taste
7. Ghee 60 Gm
Method :
Step 1: Wash And Clean Mustard Leaves And Spinach.
Step 2: Cut Finely And Put In Pan With Cup Of Water. Add Chilly Powder And Ginger .
Step 3: Cook Over Very Low Heat , Till Done.
Step 4: Mash Well(Blend) . Add Salt . In Another Vessel , Heat Butter . Add Sliced
Onion And Remaining Ginger .
Step 5: Add Green Paste (Step 4) And Mix Well. Serve Hot With Makki Ki Roti .

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INDIAN GRAINS

RICE & TYPES

1. An Italian Short Grain, Arborio Rice Is Large, Bold, And Marked With A Unique
White Dot In The Center. It Is Often Used For Risotto Since It Can Absorb Liquid And
Flavor Over Slow Cooking. The Result? Unmatched Creamy Texture With A Chewy
Core. Since It Holds Its Shape So Well, It Is Also Suited
Suited To Making Arancini, Or Fried
Rice Balls. Likewise, We Like The Way It Plumps Up And Naturally Thickens
Minestrone.

2. Basmati Rice Is A Long Grain Grown In India And Pakistan. This Extremely Fragrant
Variety Gets Its Robust Flavor From An Aging Process.
Process. Yep, It’s Aged For About One
Year After Harvesting. We Love Serving It With A Simple Curry To Play Up The Grain’s
Natural Aroma. You Can Also Incorporate Favorite Vegetables And Warm Spices Into
The Rice For Your Own Take On Indian Biryani.

3. Black Rice,, Also Known As “Forbidden Rice” Or “Emperor’s Rice,” Was An Exclusive
Food Fed Only To Emperors In China. It Owes Its Color To Its High Level Of
Anthocyanin, The Same Antioxidant Found In Eggplant, Blueberries, And Purple Corn.
Rich In Nutrients, This Gorgeous And Flavorful Medium-Grain
Medium Grain Rice Is Frequently Used
In Asian Cuisine. Try Stirring It Into A Mushroom Sauté Accented With Fragrant
Cilantro. You Can Also Blend It With Brown Rice To Make A Sweet Coconut Rice
Pudding.

4. Originally From Thailand, Jasmine

Ja Rice Has A Floral Aroma. It Is A Long Grain That
Cooks Up Soft And Slightly Sticky. Jasmine Rice Is The Perfect Choice For A Dinner Of
Persian Jeweled Rice Speckled With Dried Fruit. It Also Pairs Well With Jamaican Jerk
Chicken Or A Spicy Curry.

5. Brown Rice Comes In Short Or Long Grain Varieties. It Has Been Milled To Remove
The Outer Husk But Retains Its Bran Layer, Which Is Chock-Full
Chock Full Of Nutrients. Cooked
Brown Rice Boasts A Subtly Chewy Texture And Nutty Flavor. You Can Swap In This
Grain For Any
y Dish That You Would Use White Rice For. We Like The Way It Adds A
Dose Of Heartiness To Our Favorite Chinese Stir-Fry
Stir Fry Or A Dish Of Mexican Rice And
Beans.

6. Grown In India, Matta Or Rosematta Rice Is A Medium Grain With A Reddish Color.
Its Bran Layer Is
s Full Of Natural Nutrients. Known For Its Robust Earthy Flavor, This

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Variety Calls For Meaty Accompaniments Like Lamb, Beef, Or Game. It Is Well Suited
To Slow-Cooking Stews And Rich Curries.

7. Red Cargo Rice Is A Thai Long Grain Milled To Remove The Outer Husk While
Retaining Its Layer Of Bran. As A Result, It Has A Reddish-Brown Hue And Contains
More Nutrients Than Regular White Rice. It Requires A Longer Cooking Time And
Results In A Chewier Texture Than Jasmine Rice. Its Nutty Flavor Makes It A Hearty
Accompaniment To Curries, Fish, And Meat. We Also Like Combining It With Stir-Fried
Vegetables For A Filling Salad.

8. Parboiled Rice Has Been Processed In Its Husk By Soaking, Steaming, And Drying.
As A Result, All The Nutrients From The Husk Are Absorbed Into The Grain Before It’s
Removed. The Starch Content Alters In The Process, Making Cooked Parboiled Rice
Less Sticky Than Regular White Rice. This Type Of Treated Rice Is Particularly Suited
To Thick Curries, Absorbing Them Gloriously.

9. Grown Primarily In Asia, Sticky Or Glutinous Rice Does Not Actually Contain Any
Dietary Gluten. Its High Starch Content Results In A Sticky, Glue-Like Texture When
Cooked. White And Opaque, It Is Popularly Used In Sweet And Savory Preparations.
Turn This Sticky Rice Into Rice Pudding Or Soak It In Sweet Coconut Milk And Enjoy
With Fresh Mango. It’s Also Pretty Unforgettable Paired With Sesame Shrimp And
Wrapped In Lettuce Leaves.

10. Sushi Rice Is White Or Brown Japanese Short-Grain Rice. Its High Starch Content
Creates The Stickiness Needed To Make Your Favorite Types Of Sushi. Aside From
Rolls And Hand Rolls, You Can Also Use This Rice Like You Would Regular White
Rice. Try It With A Dipping Sauce Spooned Over Generously, Alongside Seafood, Or In
A Sweet Rice Pudding.

11. Named After The Province In Spain, Valencia Rice Is A Short Grain Most
Frequently Used For Paella. High In Starch Content, It Is Tender And Moist When
Cooked, Sticking Together Perfectly In The Classic Spanish Dish. Like Arborio Rice, It
Can Absorb A Lot Of Liquid, Making It Ideal In Stews, Soups, And Stuffing As Well.

12. A Basic Long Grain, White Rice Is Widely Used. It Has Been Milled To Remove Its
Outer Husk And Polished To Eliminate Any Bran Remnants, Resulting In Fewer
Nutrients Than Brown Or Red Rice. When Cooked, White Rice Stays Fluffy And
Separates Easily. Highly Versatile, You Can Enjoy It In Pilafs, As Part Of A Salad, Or
Topped With Chicken, Meat, Or Vegetables. Day-Old Cooked White Rice Is Primed And
Ready For You Ginger Fried Rice, Too. Just Saying.

13. Wild Rice Is Actually A Grass! Commonly Grown In Wetlands In And Around Lakes,
Rivers, And Bays, This Woodsy Enigma Has Origins In The Upper Great Lakes Region
Of The United States. When Cooked, The Skin Splits Open And The Grain Curls Up To
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Reveal A White Interior, Resulting In A Unique Texture We Can’t Enough Of. Wild Rice
Boasts A Toasty Flavor Akin To Black Tea. Try Making A Vegetable Pilaf Or Mixing
With Nuts And Dried Fruits For An Epic Side Dish.

RICE DISHES

1. Plain Rice
Ingredients :
1.Rice(Basmati) 20 Gm
2.Ghee 60 Gm
3.Hot Water 700-800 Ml
Method :
Step 1: Soak Rice In Water For Half An Hour In 450 Ml Of Water.
Step 2: Heat Ghee In Pressure Cooker When It Sizzles Add Rice Fry For 5-7 Minutes .
Add Remaining Water Of Soaked Rice .Pressure Cook For One Whistle.
Step 3:.Serve Hot With Meat , Curries Etc.

2. Peas Pullao
Ingredients :
1.Rice(Basmati) 400 Gm
2.Green Peas 150 Gm
3.Ghee 50 Gm
4.Onion Slices 50 Gm
5.Hot Water 800 Ml
6. Salt To Taste
Method :
Step 1:Soak Rice In 400 Ml Water.
Step 2: Heat The Ghee In Handi. Add Onon, Cook Till Light Golden Brown
Step 3: Add Green Peas, Salt , Soaked Rice And Remaining Water.
Step 4: Cover And Cook For 15 Minutes , On Low Heat Till It Becomes Soft .
Step 5: Serve Hot And Garnish With Fried Onion Slices.

3. Veg Biryani
Ingredients :
1. Rice 450 Gm
2.Green Cardamom 5
3.Black Cardamom 1
4.Cloves 5

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5.Bay Leaf 1
6.Mace 1 Pinch
7.Salt To Taste
8.Vegetables 800 Gm
(Peas,Cauliflower,French Beans,Potatoes)
9.Ghee 100 Ml
10.Ginger Paste 15 Gm
11.Garlic Paste 10 Gm
12.Red Chilli Powder ½ Tsp
13.Turmeric ½ Tsp
14.Curd 200 Ml
14.Tomatoes(Chopped) 125 Gm
15.Green Chillies 3 No’s
16.Onion(Chopped) 125 Gm
Assembling :
1.Green Coriander 20 Gm
2.Mint Leaves 10 Gm
3.Ginger Juliene 10 Gm
4. Fried Onion Slice 2 Tbsp
Method :
Step 1: Boil 8 Cups Of Water Add ½ Of The Whole Garam Masala(Green
Cardamom,Black Cardamom, Cloves, Bay Leaf,Mace), Salt And Rice. Cook Till Almost
Done.
Step 2: Heat Ghee In Handi . Add Reamining Garam Masala. Then Add Onion, Ginger
Garlic Paste. Fry Till Light Golden .
Step 3: Add Red Chilly Powder, Turmeric And Salt. Now Add Tomatoes, Curd And
Green Chilly. Cook Till Oil Separates .
Step 4 : Add Boiled Or Fried Mixed Vegetables To This .
Assembling:
Sep 1: In A Separate Handi, Make One Layer Of Rice . Make Another Layer Of
Vegetables And Masala .
Step 2: Make Another Layer Of Rice . Sprinkle Green Coriander, Mint And Fried Onion
Slices.
Step 3:The Last Layer Should Be Of Rice Along With The Granishing.
Step 4: Place A Moist Cloth , Cover With A Lid And Seal With A Dough .
Step 5: Cook On Medium Flame For 15-20 Minutes.
Step 6: Serve Hot With Raita.

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4. Lemon Rice
Ingredients:
1.Boiled Rice 400 Gm
2.Oil 50 Ml
3.Split Black Gram 15 Gm
4. Mustard Seeds ½ Tsp
5.Turmeric ½ Tsp
6.Fenugreek Seeds 1 Tsp
7.Cahsewnuts(Fried) 30 Gm
8.Asafoetida A Pinch
9. Peanut(Fried) 30 Gm
10.Curry Leaf 1 No’
11. Lemon 1
12.Salt To Taste
Method :
Step 1: Heat Oil . Add Split Black Gram, Red Chilly Powder, Mustard Seeds And Cook
For 10 Minutes On Medium Fame.
Step 2: Add Boiled Rice , Lemon Juice And Salt. Saute For 2 Minuyes.
Step 3: Garnish With Fried Cashewnuts And Peanuts.

Indian Raita’s
Recipe 1: Mixed Raita
Ingredients :
1. Curd 600 Ml
2.Cucumber(Fine Chop) 50 Gm
3. Onion(Fine Chop) 50 Gm
4.Tomatoes(Fine Chop) 50 Gm
5.Green Chilly(Fine Chop) 3 No’
6.Salt To Tatse
7.Green Coriander For Garnishing
Method:
Step 1: Whisk The Curd.
Step 2: Add Salt, Chopped Onion, Cucumber,Tomato And Green Chillies
Step 3: Pour The Curd In Serving Bowl .
Step 4: Garnish With Green Coriander.

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Recipe 2: Pineapple Raita

Ingredients :
1. Curd 600 Gm
2.Pine Apple(Slice Chopped) 4
3.Red Cherries For Garnishing
Method :
Step 1: Whisk The Curd .
Step 2: Add Chopped Pineapple.
Step 3: Pour In The Bowl
Step 4: Garnish With Red Cherries.

Recipe 3: Boondi Raita

Ingredients:
1.Curd 600 Gm
2.Boondi ½ Cup
3.Roasted Cumin Powder ½ Tsp
4.Green Corinader For Garnish
Method :
Step 1: Whisk The Curd .
Step 2: Soak Boondi In Warm Water For 10 Minutes.
Step 3: Add Boondi In Curd.
Step 4: Pour Curd In The Bowl
Step 5: Garnish With Green Coriander And Cumin Powder.

Wheat & Types

Wheat Is A Grass Widely Cultivated For Its Seed, A Cereal Grain Which Is A Worldwide
Staple Food. There Are Many Species Of Wheat Which Together Make Up The Genus
Triticum; The Most Widely Grown Is Common Wheat.

Primarily Classified According To Its Growing Season.

 Winter Wheat – Planted In The Fall, Harvested In The Spring, Comprises

Approximately 75% Of Wheat Grown In The U.S.
 Spring Wheat – Planted In The Spring, Harvested In Late Summer Or Early Fall.

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Beyond The Growing Season, Wheat Is Further Categorized According To Its

Hardness (Hard/Soft), Color (Red/White) And Shape Of Its Kernel. In The End, We’re
Left With The Following Six Types Of Wheat:

 Hard Red Winter

 Hard Red Spring
 Soft Red Winter
 Durum
 Hard White Wheat
 Soft White Wheat

The Different Purposes Of Different Types Of Wheat

The Protein Content Of The Wheat Is What Primarily Determines What The Wheat
Will Be Used For And The Greater The Protein, The Greater The Elasticity Of The
Dough Will Be.

 Hard Red Winter And Hard Red Spring Contain The Highest Percentages Of
Protein Are Most Often Used In Goods Requiring Size, Like Breads And Rolls.
 Hard White And Soft White Contain The Lowest Percentages Of Protein And
Best Suited For Baked Goods Like Cakes, Cookies, Crackers, Pastries And
Muffins.

The Color Of The Wheat Plays A Part Too And As You May Have Already Guessed,
Red Wheat Is Darker Than White Wheat. Red Wheat Also Has A Stronger, More
Bitter Flavor Than White. This Isn’t A Big Deal For Many Of Us Home Bakers, But It
Is A Big Deal When You’re A Big Manufacturer Trying To Create A Product That’s
Visually Appealing To Your Consumer.

 Soft Red Winter Is Often Used In Blatantly Obvious Brown Crackers And Flat
Breads. These Are Often Marketed As “Whole Grain” Crackers And Such.
 Soft White Is Used In Goods When Manufactures Want The Item To Look And
Taste “White,” But Be Able To Claim As Healthy With Wheat. One Example Of
This Are Muffins “Made With White Wheat.”

Blending Different Types Of Wheat For Different Flours

Generally Speaking, The Nutritional Profiles Of The Grains Do Not Differ Much
Beyond The Protein. Essentially, You Could Swap One Wheat For Another And The
Nutrition (Except The Protein) Would Remain Fairly Consistent. That’s Why You’ll Find
Many People Using White Wheat For Bread At Home When They’re Trying To Wean
Their Families Away From Processed White Flour.

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But The Only Time You’re Getting 100% Whole Wheat Is When The Label Literally
Says “100% Whole Wheat” Or “100% White Whole Wheat,” In Which Case The Only

Difference Is The Color, Harvesting Season And Protein Content.

Did You Know That 100% Whole Wheat Can Only Be Claimed If The Resulting Flour
Contains All Three Portions Of The Grain (Bran, Germ, Endosperm) In Same Proportion
As They Are Found In The Original Grain?

There Are Many Other Flours That Aren’t 100% Whole Wheat Though. So Then, What
Are They Made Of?

 All-Purpose Flour. 80% Hard Red Wheat, 20% Soft Red Wheat. Remember
That This Is Made Only From The Endosperm, Which Has Very Little (If Any)
Nutrients And Very Little Color, Since The Germ And Bran Are Naturally Darker.
Remember That All-Purpose Flour Tends To Be Bleached And Enriched.
 Bread Flour. Most Varieties Are Made From Hard Red Spring Wheat, Since It
Contains The Highest Level Of Protein And Bread Flour Is Ideal For Bread. This
Is Also Milled Only From The Endosperm, So There Is Little, If Any, Nutrition.
Bread Flour Also Tends To Be Bleached And Enriched.
 Cake Flour. Usually Derived From Soft White Wheat, But Again Only From The
Endosperm.
 Pastry Flour. With A Slightly Higher Percentage Of Protein Than Cake Flour,
This Is Likely Derived From The Endosperm Of Hard White Wheat.
 Self-Rising Flour. A Combination Of All-Purpose Flour, Baking Powder And
Salt. Not Recommended, Since The All-Purpose Flour Is Likely Bleached And
There’s No Control Over The Quantity Of Baking Powder And Salt In The Mixture
(Which Makes Using It In A Recipe That Calls For Both Ingredients Nearly
Impossible). Plus The Baking Powder Can Become Ineffective In Humid
Climates.
 Stone-Ground Whole Wheat Flour. Made The Old Fashioned Way With
Stones Grinding The Wheat Berries Instead Of Steel Mills. Bread Connoisseurs
Claim Stone-Ground Flour Retains More Nutrients Than Steel Milled Because
The Heat Generated From The Steel Mills Can Harm Some Of The Nutrients.

What Are Pulses?

Pulses Are The Edible Seeds Of Plants In The Legume Family. Pulses Grow In Pods
And Come In A Variety Of Shapes, Sizes And Colors. The United Nations Food And
Agriculture Organization (Fao) Recognizes 11 Types Of Pulses: Dry Beans, Dry Broad
Beans, Dry Peas, Chickpeas, Cow Peas, Pigeon Peas, Lentils, Bambara Beans,
Vetches, Lupins And Pulses Nes (Not Elsewhere Specified – Minor Pulses That Don’t
Fall Into One Of The Other Categories).

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Pulses Are Annual Crops That Yield Between One And 12 Grains Or Seeds. The Term
“Pulses” Is Limited To Crops Harvested Solely As Dry Grains, Which Differentiates
Them From Other Vegetable Crops That Are Harvested While Still Green.

Between 2010 And 2013, 173 Different Countries Grew And Exported Pulses.

Pulses Are Healthy, Nutritious And Easy To Cook With. Growing Pulses Also Promotes
Sustainable Agriculture, As Pulse Crops Help Decrease Greenhouse Gases, Increase
Soil Health, And Use Less Water Than Other Crops.

Common Pulses

Pulses Are The Dried Seeds Of The Legume Plants. Hundreds Of Different Varieties Of
Pulses Are Grown Around The Globe.

Faba Beans

Dry Beans

Dry Peas

Lentils

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Chickpeas Pigeon Peas

Cowpeas Lupins

Bambara Beans Vetches

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NAMES OF PULSES: IN HINDI

1. Green Gram – (MOONG DAL) 5. Chickpeas – (CHOLLA)

2. Lentil, Red Lentil – (MASOOR)

6. Lack-Eyed Pea, Cowpea – (LOBIA)

3. Red Gram, Pigeon Pea – (ARHAR) 7. Sago – (SABUDANA)

8. Kidney Beans, Beans – (RAJMA)

4. Black Lentils, Black Gram – (KALI

DAL)

9. Moth Dal, Turkish Gram –(MOTH KI

DAL)

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Pulses Dishes
Recipe 1: Tadka Dal
Ingredients :
1.Moong Dal 200 Gm
2.Lentil(Red) 50 Gm
3. Water 750 Gm
4.Salt To Taste
5. Turmeric 1/2 Tsp
6.Chop Masala 150 Gm
7.Green Coriander 20 Gm
8.Red Chilli(Whole) 4-5 No’s
Method:
Step[ 1: Wash Dal And Put In Handi.
Step 2: Add Water, Salt And Turmeric.Cook For 10-15 Minutes Till It Becomes Soft.
Step 3: Add Chop Masala And Let It Boil.
Step 4: Sprinkle Garam Masala And Garnish With Chopped Green Coriander.

Recipe 2: Dry Dal

Ingredients:
1. Urad Dal(Washed) 200 Gm
2. Salt To Taste
3.Turmeric ½ Tsp
4.Oil 100 Ml
5.Cumin Seeds 1 Tsp
6. Onion 100 Gm
7.Green Chilly 4-5 No’s
8.Ginger Garlic Paste 20 Gm
9. Lemon Juice 2 Tbsp
10.Tomato 100 Gm
11.Garam Masala 1 Tsp
Method :
Step 1: Boil Dal In Water(300 Gm). Add Salt And Turmeric . Dal Should Not Be Mashed.
Just Tender, Strain And Keep Aside.
Step 2: Heat Oil. Add Cumin Seeds, Chopped Onion,Saute Till Light Brown.
Step 3: Add Ginger Garlic Paste, Green Chilly And Chopped Tomatoes.Cook For 5-6
Minutes.
Step 4: Add Boiled Dal And Saute . Sprinkle Garam Masala And Lemon Juice.
Step 5: Garnish With Green Coriander
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VEGETABLES &
MEDICINAL BENEFITS
Our Meals Consist Of Bread Or Rice For Carbohydrates, Lentil Based Preparations For
Protein, And The Rest Are Mostly Vegetables Dishes. On An Average There Are At
Least Two Dishes That Are Vegetable Based.

Let Me List The Vegetables That I Will Give You Recipes For In These Pages. If It Is
Possible To Find An Asian Vegetable, You Can Be Sure To Find A Recipe F For That On
My Site.
Regular Vegetables Asian Vegetables
Artichoke Melon Drumsticks
Asparagus Okra Asian Eggplant
Beans Onion Green Tomato
Beet Parsnip Flat Beans
Broccoli Peas Mustard Greens
Brussel Sprouts Green Pepper Small Green Pepper
Cabbage Red And Yellow Peppers Plaintain
Cauliflower Regular Potato Squash
Carrot Pum
Pumpkins Bitter Gourd
Collard Radish Cluster Beans
Coconut Shallot Ivy Gourd
Corn Spinach
Cucumber Squash
Eggplant Turnip
Gourd Tomato
Yam

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1. It Helps The Body

Absorb Calcium, Build
Muscle, And Produce
Energy. 2. Lowers The
Cholesterol Levels,
Including Ldl And
Triglycerides. 3. Gluten
Free 4. Reduce
Inflammation 5.
Prevent Cancer 6. It
Lowers The Blood
Pressure 7. Boost
Amaranth (Amaranthus) Immune Function

Improves Digestion, Regulate The

Heart Rate And Blood Pressure.
Acts Like Antidote For Poisoning,
Effective In Drawing Out Poison
From The Bites Of Scorpions,
Spiders When Applied Over
Wounds And Insect Bites. Gluten-
Free, Fat Free, Low In Calories,
Beneficial For Weight Loss.

Arrowroot (Maranta Arundinacea)

Cancer Prevention, Heart

Health, Blood Pressure, Liver
Health, Digestive Issues,
Hangover Cure, Birth Defects,
Bone Health, Metabolic
Functions, Brain Function

Artichoke (Cynara Scolymus)

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It Eliminates Free Radicals, Prevents

Flu And Cold And Reduce The Chances
Of Stroke. Prevents From Migraines And
Improve Eye Health, Maintains Energy
Levels, Maintains The Cognitive
Function, Heart Health And Improve
Digestive System.

Ash Gourd, Winter Melon

(Benincasa Hispida)

Good For Heart Health, Reduces Birth Defects,

Prevent Certain Cancers, Good For Liver Health,
Prevents Respiratory Problems,, Boosts Energy
Levels, Anti-Cancer Properties

Beetroot (Beta Vulgaris)

Respiratory Disorders, Liver Tonic, Immune

System, Diabetes, Heart Disease, Weight
Loss, Purifies Blood

Bitter Gourd, Charantis

(Momordica Charantia)

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Skin Health, Lowers Stroke, Treats

Cancer, Prevents Colds And Flu,
Hormonal Balance, Liver Health, Repair
Muscles, Treats Diabetes, Absorb
Nutrients

Bottle Gourd, Calabash, Pumpkin

(Lagenaria Siceraria)

Ideal For Weight Loss, It Is A Brain Food, High

In Sulfur, The Beautifying Mineral, Helps
Detoxify The Body, Has Well-Known Cancer
Preventative Compounds, Helps Keep Blood
Pressure From Getting High, Hangovers From
Heavy Drinking, Anti-Inflammatory And Blood
Sugar Regulator
Cabbage (Brassica Oleracea
Var. Capitata)

Good For Eyes, Burns More Calories, Anti-

Cancer Benefits, Cardiovascular Benefits,
Supports The Immune System, Great Source Of
Vitamin B6 And Magnesium, Cures Iron
Deficiency, Benefits Of Capsaicin

Capsicum / Bell Pepper

(Capsicum Annuum Group)

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Improves Vision, Helps Prevent Cancer,

Slows Down Aging, Promotes Healthier
Skin Helps Prevent Infection, Promotes
Healthier Skin (From The Outside),
Prevents Heart Disease, Cleanses The
Body, Protects Teeth And Gums

Carrot (Daucus Carota Subsp.

Sativus)

Fight Cancer, Boost Heart Health, It’S Anti-

Inflammatory, It’S Rich In Vitamins And
Minerals, Boost Your Brain Health, Digestive
Benefits, Antioxidants And Phytonutrients Galore

Cauliflower (Brassica Oleracea

Var. Botrytis)

Lower High Cholesterol And

Inflammation,Treat High Blood
Pressure, Helps Prevent Ulcers,
Protects Liver Health, Beneficial For
Weight Loss, Boosts Digestion And
Reduces Bloating, Contains Anti-
Microbial Properties That Fight
Infections
Celery (Apium Graveolens)

Protection Against Cancer, Improves

Immunity, Great For Your Skin, Zero
Calories, Men Should Have Chillies,
Helps Reduce Blood Sugar Level,
Helps Digest Food Faster, Spicy Food
Equals Good Mood, Reduces Risk Of
Lung Cancer
Chilli, Red Chilli (Capsicum Annuum)

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Good For Diabetics, Strengthens Bone

Health, Great For Heart Health, Helps
Manage Blood Pressure,
Recommended During Pregnancy,
Improves Blood Circulation, Acts As A
Digestive Aid, Calms The Brain

Cluster Beans, French Beans(Cyamopsis

Tetragonoloba)

Cardiovascular Health, Lowers Blood

Pressure, Treats Anxiety, Facilitates
Peaceful Sleep, Heavy Metal
Detoxifier, Anti-Diabetic Properties,
Anti-Inflammatory Effects, Antioxidant
Properties

Corinder Leaf (Coriandrum Sativum)

Good For Digestion, Prevents Anemia,

Increased Energy, Lowers Ldl
Cholesterol, Facilitates Weight Gain,
Prevents Diabetes And Hypertension,
Stronger Connective Tissue, Anti-
Cancer Properties

Corn, Indian Corn, Maize (Zea Mays)

Keeps You Hydrated, Fights Heat, Both

Inside And Out, Flushes Out Toxins,
Lavishes You With Vitamins, Supplies
Skin-Friendly Minerals, Magnesium,
Potassium, Silicon, Aids In Weight Loss,
Revives The Eyes, Cuts Cancer.

Cucumber (Cucumis Sativus)

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Helps Keep Anaemia At Bay, Protects

You From Heart Disease And Liver
Damage, Maintains Your Blood Sugar
Levels, Helps With Digestion. Relieves
The Symptoms Of Diarrhoea, Reduce
Side Effects Of Chemotherapy, Reduces
Congestion In Chest And Nose

Curry Leaf
(Murraya Koenigii)

Helps Keeping Diabetes In Control,

Helpful To The Heart, Helpful To
The Brain, Helps In Iron
Production, Facilitates Weight
Loss, Helps In Digestion, Keeps
Chronic Diseases At Bay, Helps
Quit Smoking

Eggplant, Aubergine, Brinjal

(Solanum Melongena)

Increases Satiety And Helps With

Weight Loss, Prevents Hair Loss,
Boosts Your Energy And Immunity,
Benefits For The Digestive System,
Beneficial For Diabetes, Gives You
Strong Bones, Cholesterol
Reduction, Heart Disease

Garlic (Allium Sativum)

Stroke And Heart Disease,

Indigestion And Nausea,
Malabsorption Compromised
Immunity And Respiratory Function,
Bacterial Infections, Fungal
Infections, Ulcers And Gerd,
Diabetes

Ginger (Zingiber Officinale)

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Improving Vision And Helps Keep The

Eye Pain Away, Immune System,
Prevents Lungs Problems, Delays
Ageing, Prevents Constipation,
Prevents Stomach Cancer, Releases
Saliva, Bone Care

Green Chilli (Capsicum)

High Vitamin C In Jackfruit Improves

Immune System And Boost Energy
Level. 25% Of Complete Fiber Content
In It Promotes Healthy Digestion,
Protect From Colon Cancer And Piles.
Root Of Jackfruit Provides Relive
From Asthma Symptoms

Jackfruit (Artocarpus Heterophyllus)

1. Improves Digestion
2. Helps In Weight Loss
3. Boosts Energy Level
4. Regulates Blood Pressure
5. Prevents Anemia
6. Improves Bone Strength
7. Eye Care
8. Increases Your Metabolism
9. Prevents Cancer
Kohlrabi (Brassica Oleracea Gongylodes
Group)

1. Dietary Fiber
2. Anti-Stress Effects
3. May Help Lower Cholesterol
4. Anti-Fatigue Benefit

Lady Finger, Oakra

(Abelmoschus Esculentus)

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Detoxifies Your Skin, Promotes Hair

Growth, Protects Blood Vessels, Good
For Heart, Reduces The Risk Of
Chronic Inflammatory Diseases, Aids
Digestion, May Prevent Cancer,
Promotes Weight Loss, Improves
Vision, Beneficial During Pregnancy,
Acts As An Antioxidant
Leeks (Allium Ampeloprasum Leek Group)

Cholesterol Levels, Anemia, Breast

Cancer & Prostate Cancer, Bone Health
Immune System Strength, Blood
Pressure, Copper Content

Mushroom (Agaricus Bisporus)

High Levels Of Antioxidants, Detoxifies Your

Liver And Blood, Helps Lower Cholesterol,
Packed With Phytonutrients, High In Fiber, High
In Bone-Building Vitamin K, Good Source Of
Immune-Boosting Vitamin C, Provides Skin &
Eye Health Protection.

Mustard Greens, Greens

(Brassica Juncea)

Onions Can Be Used To Prevent Cancers,

Works Against Head, Neck And Colon
Cancers, Protect Yourself From
Osteoporosis And Atherosclerosis, Heals
Inflammation From Arthritis In The Joints,
For A Few Types Of Moles, Onion Juice
Works Efficiently.

Onion

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(Allium Cepa)

1. Promotes Circulation
2. Bone Health
3. Detoxify The Body
4. Healthy Heart
5. Prevent Digestive Ailments
6. Maintains Blood Pressure
7. Enhance Immunity Power
8. Brain Health
9. Eye Health
Oysterplant(Tragopogon Porrifolius) 10. Improve Symptoms Of Pms

1. Weight Loss
2. Osteoporosis
3. Increases Energy Production
4. Cure Of Lead Toxicity
5. Mental And Emotional Disorders
6. Immune System
7. Heart Health
Parsnip (Pastinaca Sativa) 8. Birth Defects And Metabolism

Stomach Cancer Prevention, Anti-Aging, Strong

Immune System, High Energy, Prevention Of
Wrinkles, Alzheimer, Arthritis, Bronchitis,
Osteoporosis And Candida, Blood Sugar
Regulation, Heart Disease Prevention, Reduces
Bad Cholesterol

Peas (Pisum Sativum)

Prevents Gas, Gastric Emptying Disorders,

Upset Stomach And Indigestion, Breast
Feeding-Associated Nipple Pain And
Damage, Allergic Rhinitis (Hay Fever),
Chemotherapy-Induced Nausea

Peppermint, Mint, Peppermint Leaves

(Mentha)

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Potato Juice For Rheumatism, Potatoes And

Cancer, Potatoes And Blood Pressure, For
Healthy Bones, For Cholesterol, For A Healthy
Heart, For Healthy Skin, For Healthy Muscles

Potato (Solanum Tuberosum)

Dietary Fiber, Vitamin Benefits, Iron

Benefits, Muscle Building And Repair,
Weight Loss, Cholesterol And Heart
Diseases, Antimicrobial And Antibacterial
Properties, For Healthy Liver And Stomach

Radish (Raphanus Sativus)

Prevents Eye Ailments, Cardiovascular

Benefits, Prevent Diabetes, Prevents Muscle
Pain, Reduce Arthritis, Migraine Headaches
Brain Function

Ridged Gourd, Luffa

(Luffa Aegyptiaca)

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1. Aids In Digestion
2. Regulates Blood Pressure
3. Prevents Cancer
4. Improves Eyesight
5. Circulation And Energy
6. Boosts Immunity
7. Treats Skin Conditions
8. Heart Health And Diabetes
9. Improves Kidney Health

Sorrel (Rumex Acetosa)

Bones, Iron Deficiency Anemia, Skin And

Hair, Cancer, Asthma, Asthma, Heart

Spinac(Spinacia Oleracea)

Reduce The Risk Of Coronary Heart

Disease, Help Reduce Cholesterol, Fight
Against Cold And Flu, Anti-Bacterial
Properties Also Provide Relief From
Digestive Discomforts, Good Food For
Regulating Metabolism, Prevents Eye
Spring Onion, Green Onion Disease And Eye Problems, Treating Arthritis
(Allium Fistulosum) And Asthma.

Sweet Potatoes Contain Iron And

Support A Healthy Immune
System.Good Source Of Magâ-
nesium, Which Is The Relaxation
And Anti-Stress Mineral, Sweet
Potatoes Do Not Cause Blood
Sugar Spikes, Sweet Potatoes
Help Ward Off Cancer And Protect
Against The Effects Of Aging,
They Are Versatile.
Sweet Potato(Ipomoea Batatas)

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Reduce Heart Disease, Vitamin

And Mineral Rich Tomatoes Can
Reduce Damage By Smoking
Including Second Hand Smoke,
They Naturally Enhance Flavor
Dense In Phytonutrients, Organic
Tomatoes Are King Improves
Digestion And Prevents
onstipation, Reduces Dangers Of
Statin Drugs
Tomato
(Solanum Lycopersicum)

Prevents Cancer, Relieves Arthritis,

Controls Diabetes, Reduces
Cholesterol Level, Immunity
Booster, Heals Wound, Weight
Management, Prevents Alzheimerâ
Disease

Turmeric (Curcuma Longa)

Cancer Prevention, Cardiovascular

Health, Bone Health, Aids In Digestion,
Lung Health, Prevents Atherosclerosis,
Treatment Of Common Ailments,
Beneficial For Weight Loss

Turnip (Brassica Rapa Subsp. Rapa)

Helps To Lose Weight, Maintains

Optimal Health, Keeps You Disease
Free, Protects Cardiovascular System

Zucchini (Cucurbita Pepo Var. Cylindrica)

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UTENSILS & USES

Types Of Knives

The Basic Shapes Of Knives Reflect Their Purpose:

Chef's Knife
This Is The Most Commonly Used Knife. It Is Used For Chopping, Slicing,
Precision Cutting, Crushing And Carving. The Most Practical And
Commonly Used Size Is 25 Cm However Smaller Versions With The
Same Basic Shape Are Extremely Useful. It Is Essential To Master The
25 Cm Size Before Using A Smaller
S Chef's Knife.
There Are A Number Of Basic Styles Of Chef's Knife But They All Have A Long, Curved
Edge And A Broad Blade.

It Is Worthwhile Paying For The Knife That Will Suit You Best, However The Best
Quality For You May Not Be The Most Expensive. It Is Important To Talk To Working
Cooks And Other Knife Users As Well As Retailers About The Choices Available Before
You Purchase.

Cleaver
The Traditional European Cleaver Is A Thick And Heavy Blade With The
Edge Set At A Broad Angle. They Are Generally
Gener Not Cheap And Most
Chefs Would Find Little Use For These.

Cleavers Are Designed To Force Their Way Through Bones Like An

Axe. Because They Often Leave Bone Splinters A Better Alternative For
Bone Cutting Is A Saw.

Chinese Cleaver
While These Are Not Part Of The Traditional Chef's Outfit, They Are
Extremely Useful And Versatile. Knives Like These Have Been Part Of
European Tradition – The Short Deep Knife Of Portuguese And Spanish
Chefs Has A Very Similar Pattern And Has A Curved Blade Suited T To
Fine Chopping.
A Big Advantage Of These Knives Is That They Have A Large Blade Area Which Is

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Excellent For Lifting And Carrying Whilst You Work.

Chinese Cleavers Are Available In A Variety Of Sizes And Weights, Both In Stainless
And Carbon Steel Of Good Quality. They Are Well Suited To Any Chopping Process But
Are Very Useful For Slicing And Precision Cuts Such As Julienne And Chopping Herbs.

Boning Knife
This Knife Has A Thin Pointed Blade About 12cm Long. The Blade And
Especially The Tip Must Be Very Sharp. The Blade Can Either Be Stiff Or
May Have Some Flexibility. Some Boning Knives Have A Straight Blade,
While Others Angle Upwards. The Choice
Choice Of Blade Flexibility And Angle
Is Personal.

This Knife Is Used For Separating Meat And Connective Tissue From Bones During
Butchering And Trimming. The Tip Of The Knife Does Most Of The Work. The Boning
Knife Is Generally Held Reversed In The Hand And Extra Care Must Be Taken To Keep
The Knife Pointed Away From Your Body.

Do Not Use Any Knife On Frozen Food Or Partially Frozen

Meat As This Generally Requires Greater Force To Be
Applied And A Slip Could Result In Serious Injury Or
Death!

Paring Knife
Pronounced 'Pearing', This Small Knife With A Blade About 7 Cm Long
Has Many Uses. It Can Be Used For Peeling And Trimming, Cutting
And Turning, Garnishes And Creative Work, Including Fruit And
Vegetable Carving.
Paring Knives Are Often Accidentally Lost Or Thrown Away, So There Is No Need To
Purchase The Most Expensive Brand. Inexpensive But Good Quality Paring Knives Are
Available With Brightly Coloured Plastic Handles That Help To Prevent Misplacing
Them.

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Turning Knife
This Knife Is The Same Size As A Paring Knife And May Be Used For
Many Of The Same Jobs. However, As It Has A Curved Blade It Is Most
Suited To Shaping Vegetables By Turning.

Turning Knives Are Easily Lost Or Accidentally Thrown Away, So There Is

No Need To Purchase The Most Expensive Brand. Inexpensive But Good
Quality Turning Knives Are Available With Brightly Coloured Plastic
Handles Which May Prevent Misplacing Them.

Carving Knife
The Carving Knife Is A Long, Thin, Narrow Blade With A Sharply
Pointed Tip Which Can Slice And Separate Meat From Bone. There Is
Generally No Depth In The Blade As The Cut Is Directed To Slicing A
Standing Piece Of Meat, Rather Than Cutting Down Through The Meat
To A Cutting Surface.
The Carving Knife Will Generally Be Used In Conjunction With A Carving Fork. Carving
Is Part Of Gueridon Preparation For Table Service. Carving Is Always Used With
Cooked Meat And, As It Is Often Used In A Service Area, A Carving Knife Should Be
Both Clean And Well Cared For.

Carving Knives Generally Have A Plain Edge But Serrated Knives Are Also Available.
Serrated Knives Are Not Easily Sharpened And They May Produce A Rough Looking
Product.

Ham Slicer
The Ham Slicer Has A Long, Thin Blade With A Rounded End. There Is
No Depth In The Blade As This Knife Is Principally Designed To
Remove Thin Slices Of Ham From The Bone. This Knife May Also Be
Used For Any Fine Slicing, Including Slicing Smoked Salmon Or Fish
For Sashimi.

Vegetable Peelers:
There Are A Number Of Patterns Of Peelers. Most Have A Two-Sided
Internal Blade, Which Is Hinged At Either End So That The Blade Can
Follow The Contours Of A Vegetable Whilst Removing A Fixed
Thickness Of Material.

Different Styles Of Peeler Suit Different People. Generally The More You Pay The

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Better The Peeler Will Work And Longer It Will Last. Don't Pay Too Much As It Is Easy
To Lose A Peeler In Disposing Of Vegetable Peelings. As Many Are Made Of Brightly
Coloured Plastic, It Is A Good Idea To Choose A Colour That Will Contrast With The
Materials That You Will Be Peeling.

Butchers Trimming Knives

These Are Similar To The Butcher's Steak Knives But With A Straighter
Blade Usually Angled Upwards Slightly. This Knife Is Used For Trimming
The Sinew And Fat From Meat.

Choose A Knife With A Slip Resistant Handle That Will Be Comfortable In

Your Hand.

Filleting Knives
Fish Filleting Knives Are Very Similar To Boning Knives In Pattern And
Shape Although For Dealing With Larger Fish A Longer Blade May Be
An Advantage. If You Do A Lot Of Work With Fish And Seafood Then
This Knife Is A Must.

Choose A Knife With A Slip Resistant Handle That Will Be Comfortable

In Your Hand.

Flexible Filleting Knives

These Are Made To Fillet Fish With Fine And Soft Bones, Such As
Flatfish. The Blades Are Usually So Flexible That They Can Be Bent
Around Onto Themselves. This Is Not A Common Knife In The Chef's
Toolkit, Unless You Have A Specific Use For It.

Carving Forks
These Come In Two Basic Patterns: Straight Pronged And Curved
Pronged. Curved Prongs May Look More Stylish But They Are Not As
Versatile Or Useful As Straight Prongs.

Carving Forks Are Used To Hold Roast Meat Whilst Carving And To
Pick Up The Carved Slices And Move Them. They Can Also Be Used
To Test The Internal Temperature Of A Roasting Piece Or To Test The
Doneness Of A Cake.
Sometimes You May Use A Carving Fork To Pick Up Large Pieces Of Meat. It Is
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Worthwhile To Buy The Largest And Strongest Carving Fork That You Can Afford And
Manage. The Best Carving Forks Have Been Forged Into Shape But There Are Also
Good Quality Forks Made From Stamped Sheet Steel.

Parisienne Cutters
These Are Also Called Melon-Ballers And Are Available In Different
Sizes And Shapes, Both Plain And Fluted. They Are For Cutting Out
Spherical Pieces From Soft Materials Such As Melon, Potato And
Cucumber.

Zester
This Is A Specialised Tool With A Line Of Small Circular
Cutting Edges At The End. It Is Dragged Through The
Outer Skin Of Citrus Fruit To Cut Out Fine Shreds Known
As Zest, Which Are Used For Garnishing And Flavouring.

Grapefruit Knives
This Is Another Specialised Tool Which Is Specifically Designed To
Make A Curved Cut To Loosen The Flesh Of Grapefruit From Their Skin
For Service. These Knives Have A Blade Formed Into A Sideways Curve
And Are Usually Serrated.

Skinning Knife
Unless You Are Removing The Skin From Animals You Won't Find Any
Use For This Knife. They Have A Short Blade (Around 19 Cm) Which Is
Curved Upward For The Full Length Of The Blade.

Sharpening Steel
A Sharpening Steel Is A Hard, Smooth Metal Rod Which Is Drawn
Along The Edge Of A Knife To Literally Straighten The Edge.

Steels Come In Several Styles And Are Made Out Of Metal,

Ceramic Or Metal Coated With Diamonds. There Are Two Basic
Shapes: Round And Oval. The Most Expensive Steel Is Not

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Necessarily The Best.

The Surface Of The Steel May Have A Fine Pattern Of Thin

Grooves On It. These Grooves Are Cutting Edges Which Can
Remove Small Amounts Of Metal From Your Knife Blade. Better
Quality Steels Have Very Fine Or Almost None Of These Grooves.
Whilst The Selection Of A Steel Is A Matter Of Personal Taste, There Are Several
Important Points To Consider: The Steel Should Not Be Too Short – No Less Than 25
Cm – And The Steel Should Not Have A Coarse Or Very Obvious Pattern Of Grooves.

Diamond-Coated Steels Are Light And Strong And Will Not Corrode. Ceramic Steels
Will Not Corrode And Are Very Effective But Will Crack Or Shatter If Dropped.

Electric Knives
These Are Not Suited To Most Professional Cutting But Are Excellent
For Bulk Sandwich Production And Can Produce Acceptable Results
When Used By Properly Trained Staff For Bulk Carving Of Hot Meats.

Proper Cleaning Must Be Observed As They Have Two Blades Working

Side By Side And Food Can Be Trapped Between Them. They Must Be
Cleaned And Sanitized When Changing Commodities To Avoid Cross-
Contamination.

Electric Slicing Machines

Electric Slicing Machines Are Extremely Useful. For Large Scale Food
Production They Are Essential For Precision Slicing Which Ensures A
Uniform Product, Minimizes Wastage And Provides Good Portion Control.

Even For Short Production Runs They Can Make Uniform Precision Cuts
Which Save Time And Enable Even Unskilled Staff To Produce Cutting
Of A High Standard With Minimal Training.

Electric Slicing Machines Require Special Cleaning Techniques And Must

Be Cleaned Thoroughly To Maintain Hygeine Standards.

Meat Saw
If You Are Carrying Out Any Kind Of Butchery Involved In Bone Cutting,
The Meat Saw Is A Very Useful Tool. However, Meat Saws Are Not
Cheap And As Butchers Will Prepare Almost Any Specified Cut To
Order It Is Hard To Justify Buying One If You Are Not Working In
Butchery.

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Meat Saws Have A Thin, Flexible Blade Held Under Tension On A Metal Frame. It Is
Essential To Fully Dismantle The Blades After Use And Ensure That All Parts Are
Cleaned, Sanitized And Reassembled After Drying.

Cutting Board
Use A Wood, Rubber Compound Or Plastic Cutting Board. Don't Cut On
Metal, Stone Or Ceramic Surfaces, As They Will Damage Your Knives.
To Prevent A Cutting Board From Slipping, Place A Wet Swab Or Towel
Under The Board When Setting Up Your Bench And Change It As You
Change Commodities.
The Most Common Type Of Board In Use Is Made From Dense Plastic. These Boards
Are Available In A Number Of Colours Coded To Different Food Types To Avoid Cross
Contamination. When Plastic Boards Become Warped Or Damaged They Are Cheap
Enough To Be Easily Relaced.

Wooden Boards And Chopping Blocks Are Relatively Gentle On Knives But Because Of
Its Fibrous Structure Wood Cracks Easily In Wet Conditions And The End-Grain Can
Become Soft And Spongy. The Cracks And Spongy Parts Will Harbour Bacteria And
Contribute To Cross Contamination.

Chopping Techniques

Learning The Ways Of A Chef's Knife Is Perhaps One Of The Finest Arts Every Chef
Has To Master. Your Knife Skills Can Make You Stand Out From The Newbies And
Prove You're On The Path To Becoming A Head Chef.

Along With Knowing The Recipes, Cooking Techniques And What Chefs Should Wear
For Work, Every Chef Is Expected To Learn And Master The Many Different Cutting
Techniques. From The Julienne To The Batonnet, There Is A Lot Of Pressure For Chefs
To Learn The Cuts, Chops, Slices And Dices. We've Collected The Most Important
Techniques Chefs Need To Learn To Excel In Their Job And Improve Their Skills.

Cross Chop

The Cross Chop Is Regularly Used If You Need To Quickly Chop, Without Having To
Worry About Presentation. Small Vegetables Or Herbs Are The Best Ingredients To Use
When Cross Chopping.

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Holding The Handle Of The Knife With One Hand, Put The Palm Of Your Hand On Top
Of The Blade (This Helps You Guide And Control The Chopping Pace). Keep The Tip
Of The Blade Down Whilst You Lift The Handle Of The Blade To Chop. As Your Hands
Are Out Of The Way, They're Safe.

Rock Chop

Similar To The Cross Chop, Hold The Handle Of The Blade And Keep The Tip Of The
Knife Down On The Board. But With The Rock Chop, You Use Your Other Hand To
Move The Ingredient. As You Chop, You Will Be Keeping The Blade Still Whilst You
Push The Vegetable Forward.

Remember To Curl Your Fingers To Keep Them Safe From The Blade.

Julienne Cut

The Julienne Cut Is A Very Fine Cut Where The Thickness Of Each Slice Is Between 1-
2mm. Very Fine Indeed! After Cutting The Vegetables Into Thin Rectangular Cuts, The
Fine Slice Technique Is Used Again To Create Thin Match Stick Shapes.

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Also Known As Julienning, This Cut Is Regularly Used For Carrots, Celery Or You Can
Create Julienne Fries From Potatoes. After Mastering Julienning You Can Prepare Your
Ingredients Finely And Neatly.

The Julienne Is One Of The Most Important Cutting Techniques Every Chef Should
Know As It's Popularly Used And It's The Initial Step For Other Types Of Cuts.

Brunoise Dice

The Brunoise Technique Is An Additional Step After You Have Completed Julienning
Your Ingredients. Once Your Ingredients Have Been Julienned, You Then Dice Again
To Create Small Cubes.

Ideally The Cube Size Should Be 2mm X 2mm X 2mm. The Brunoise Dice Is The
Smallest Dicing Cut And Is Popularly Used For Soups. If You Have Mastered The
Julienne, You Can Master The Brunoise!

Small Dice

The Name Of This Cut Is Slightly Deceiving As It's A Slighter Larger Cut Than The
Brunoise Dice. At 3mm X 3mm X 3mm, The Small Dice Technique Begins By Julienning
The Ingredients And Then Dicing Into Slightly Bigger Cubes Than The Brunoise.
Although There Is Only A Minor Difference Between The Small And The Brunoise, It's
Important To Get Them Right. Just Always Remember The Brunoise Is The 'Smaller'
Cut.

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The Batonnet

The Clue Is In The Name. The Batonnet Technique Is Used To Cut Baton Shape
Vegetables (For Example, Like Chips). Think Of The Batonnet As A Chucky Chip Type
Of Cut.

The Dimensions You Should Be Heading For Is 6mm X 6mm X 6mm. It's Important To
Stick To This Size And Then Your Cuts Will Have Continuity And Look Professional.

The Baton

Just Because They Like To Be Confusing. Whilst Batonnets Create Cuboid Shape
Ingredients, The Baton Is Used To Create Large Dices. Cut At 12mm X 12mm X 6cm,
The Baton Is Not Regularly Used But It's A Good Technique To Have Up Your Sleeve.

Pont-Neuf

The Pont-Neuf Is Only Related To Cutting Potatoes. After The Potatoes Have Been
Skinned And Washed, Cut Your Potatoes To 2cm X 7cm To Create Chunky Chip
Shapes.

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Measuring Cups

Measuring Cups Are Used For Precisely Measuring The Volume Of Liquid Or Solid
Cooking Ingredients.

Measuring Spoons

Measuring Spoons Are Used To Precisely Measure Smaller Amounts Of Liquid Or Solid
Cooking Ingredients Than Measuring Cups.

They’re Also Designed To Be Double Sided To Accommodate Both Liquids And Solids
And Are Dishwasher Safe.

Mixing Bowls

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For Mixing Together Salad Dressings, Spice Rubs, Marinades, Sauces, And Even For
Storing Leftovers, A Set Of High-Quality Mixing Bowls Is A Must.

Colander

For Draining Pasta Or Washing Vegetables And Salad Greens, A Colander Is An

Essential Piece For Your Minimalist Kitchen.

Vegetable Peeler

A Vegetable Peeler Can Really Speed Up Your Preparation Time, Whether You’re
Using It To Peel Potatoes, Carrots, Or Any Other Vegetables.

Potato Masher

Although A Potato Masher Is A Great Tool, It Usually Has A Very Inconvenient And
Bulky Shape That Makes Closing Your Drawer Difficult.

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Whisk

A Whisk Is Often One Of The Most Used Items In Your Kitchen, So It’s Important To
Have One That’s Ergonomically Made. This Helps In Salad Dressings, Sauces, Eggs,
Desserts, And Much More.

Salad Spinner

A Salad Spinner Is Your Best Friend When It Comes To Having A Crisp Salad. To
Prevent Your Greens From Going Soggy, You’ll Need To Dry Them And “Spinning”
Them Is By Far The Easiest Way To Do It.

Grater

Cooking Inefficiency: So What Does This Mean, Exactly? It Meals Choosing Multi-
Purpose Tools And Avoiding Single-Purpose Tools Whenever Possible. Instead Of

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Purchasing Different Types Of Graters, A Zester, And A Chiffonade, Why Not Choose
One Tool That Can Do It All?

Shears

For Cutting Up A Whole Chicken And Other Meats, To Vegetables, To Stripping Herbs,
To Even Cutting The Stems Off Of Flowers.

Citrus Juicer

Sometimes It’s The Seemingly Insignificant Tasks In The Kitchen That Provide Way
More Hassle Than They Should. Juicing A Lemon Or Lime Is One Of Those Tasks!

Garlic Press

If You Don’t Like Playing With Garlic And Want The Quickest Solution, Pick Up This
Garlic Press And You’ll Be Good To Go. But If You Don’t Mind Crushing And Chopping
Your Own Garlic, You May Want To Pass On This Item.

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COOKWARE & BAKEWARE

Stainless Steel Skillet

Small Saucepan

A Stainless Steel Skillet Will Likely Be

The Workhorse Of Your Kitchen. You
Will Be Using This Cookware For
Frying, Searing, Sautéing, And For Small Portion Cooking Of Soups,
Browning, Among Other Functions. Stews, Pastas Or Sauces, A Lightweight
And Easy To Handle Saucepan Is
Necessary.

Stainless Steel Skillet (Premium)

Medium Saucepan

Sauté Pan

Large Pot
A Saute Pan Is Different From A Skillet
In A Couple Of Important Ways. It Has A
Wide Flat Bottom And Vertical Sides
That Generally Go Up Much Higher
Than A Skillet’s Flared Sides Do. This
Makes It Easier To Cook Sauces And
Sear And Braise Meat Than A Skillet.

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For Cooking Large Dishes Like Soups, The Winter) But Who Still Want Those
Stews, Pastas Or Sauces, You’ll Need A Nice Grill Marks On Their Food.
Large Pot To Handle The Volume.
For Summer Dishes Like Burgers,
This Large Pot Is Perfect For Cooking Roasted Salmon, Meatballs, And
Pasta, Large Dishes, Or Even For Marinated Vegetables, A Grill Pan Is A
Making Your Own Broth. It Is Must. It Creates Tantalizing Grill Lines
Dishwasher And Oven Safe (Even On In Your Food, Just Like A Barbecue
Broil) And Was Designed With Simple Does.
Pouring In Mind.

Cast Iron Skillet

Casserole Dish

A Casserole Dish Is A Large, Deep Dish

Cast Iron Skillets Have Been
With High Edges That Is Used For
Workhorses In Kitchens All Over The
Baking Or Serving.
World For Over 2,000 Years. Modern
Cast Iron Skillets Are Made From Heavy
Cast Iron And Pre-Seasoned (So Food
Doesn’t Stick); With Impressive Heat
Broiler Pan
Retention Abilities These Skillets Are
Favoured For Use On Both The
Stovetop And Oven Alike.

Grill Pan

Grill Pans Have Gained Popularity In

Recent Years. And Why Not? They’re
Great For Those Without A Barbecue
(Or Who Don’t Want To Grill Outside In

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A Broiler Pan Is A Rectangular Metal

Pan For Use Under The High-Heat
Broiler In The Oven. It Is Much Thicker
Than A Typical Baking Sheet Pan So It
Doesn’t Warp Under The High Heat,
And Contains Grooves And A Draining
Pan That Sits Below To Catch Any Fat
That Drips Through (So Your Oven
Doesn’t Get Stained).
Stockpot A Stockpot Is A Very Large Pot (Usually
12 Quarts) That Is Ideal For Homemade
Broth Or Large Portions Of Soups.
Anytime You Want To Make An Extra
Large Meal Is Also A Great Reason To
Use A Stock Pot.

COOKING TOOLS & KITCHEN UTENSILS

Spatula
Stirring Spoon

A Spatula Is A Small Cooking

Implement With A Wide, Flat, Flexible
Blade That Is Used For Mixing,
Spreading, And Turning.

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Tongs Trivet

For Easily Flipping Meats And

Vegetables, A Good Pair Of Tongs That
A Trivet Is A Heat Resistant Pad That
Can Handle All Kinds Of Different Sized
You Place Hot Dishes On, So You Don’t
Foods Is A Must. It’s Important For
Burn Your Table.
Them To Have Silicone Tips To Prevent
Scratching And A High Degree Of Heat-
Instead Of Ugly Cloth Trivets That Get
Resistance So They Don’t Melt Away
Stained Easily, Pick Up These Beautiful
After Frequent Use.
Bamboo Trivets That Will Last A Long
Time And Are Easy To Clean.
Ladle
Splatter Guard

A Ladle Is Essentially A Very Large,

Long-Handled Spoon. It Is Used For A Splatter Guard Is A Device That Is
Serving Liquid Dishes Like Soups, Placed On Top Of Skillets Or Sauté
Stews, Or Sauces. Pans During High Heat Cooking In
Order To Stop Splattering Hot Oil And
Food From Coating Your Stovetop.

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APPLIANCES

Immersion Blender

If You’re A Fan Of Making Smoothies,

Sauces, Dips, Or Soups, You’ll Likely
An Immersion Blender (Also Known As Want A Powerful Blender Inst
Instead Of
A Stick Blender) Is Used To Blend Or Using A Food Processor Every Time.
Puree Food In The Container Its Is
Being Prepared In.

Immersion Blender (Premium) OTHER KITCHEN ESSENTIALS

Food Storage Containers

High Quality Food Storage Containers

Are Essential For Bringing Lunch To
Work And Storing Ingredients (Or
Cooked Meals) In The Refrigerator So
They Stay Fresh For Several Days.).
Blender

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Aluminum Foil Dish Rack

Aluminum Foil Can Be Used In The

Kitchen For All Sorts Of Different
Purposes. From Cooking To Cleaning,
Protecting, Scrubbing, Lifting, Or Even If You Have A Dishwasher You’ll
Steaming, This Is One Versatile Kitchen Still Need To Hand Wash Some Items
Essential. Or To Give Cookware A Quick Rinse. A
Quality Dish Rack Is Needed Because
Parchment Paper You Can Place Your Dishes On The
Rack And Have It Drain The Water Back
Into The Sink.

Ice Cube Tray

Parchment Paper Is Used In Cooking As
A Disposable Non-Stick Surface That
Greatly Helps With Avoiding Messes In
The Kitchen.

Heavy Sponges

You Probably Haven’t Given Much

Thought To Ice Cube Trays.

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Large Trash Bin This Large Trash Bin From

Simplehuman Is Perfect For People
Who Have The Space For A Full-Sized,
High-Quality Trash Bin.

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CHOP MASALA
Chop Masala
Ingredients :
1. Onion 4-5
5 No’s
2. Tomato 3-4
4 No’s
3. Ginger Paste 2 Tsp
4. Garlic Paste 2 Tsp
5. Cumin Seeds ½ Tsp
6. Deggi Mirch 1 Tsp
7 Salt To Taste
8. Refined Oil 3 Tsp
9. Turmeric ½ Tsp
Method :
Step 1: Heat Oil In A Pan, Add Cumin Seeds, Ginger Garlic Paste ,And Onion. Saute
Till Onion Becomes Golden Brown.
Step 2: Add Tomato And Cook.
Step 3: Add Salt, Deggi Mirch, And Saute Till It Becomes Brown. Cool And Store In The
Refrigerator .

1: Bhindi Masala

Ingredients :
1. Chop Masala 2 Tbsp
2.White Salt Acc To Taste
3. Ginger 1tsp
4. Garlic 1 Tsp
5. Lady Finger ½ Kg
6. Butter 1 Tsp
7.Oil To Deep Fry Ladyfinger
8. Coriander Leaves Few (To Garnish)
Method :

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Step 1. Wash The Ladyfinger’s . Cut Into Half And Make Slits In The Centre.
Step 2 :Deep Fry In Oil , Till It Becomes Golden Brown
Step 3 : Heat Butter In Another Pan , Add Garlic And Ginger , Cook Well And Add Chop
Masala . Add Fried Ladyfingers . Garnish With Coriander Leaves .

Recipe 2 : Aloo Gobi Masala

1. Cauliflower 150gm
2. Potatoes 100 Gm
3.White Salt To Taste
4. Ginger ½ Tsp
5. Garlic ½ Tsp
6. Coriander Powder ½ Tsp
7. Chop Masala 100 Gm
8. Deggi Mirch ½ Tsp
9. Cumin Powder ½ Tsp
10. Garam Masala ½ Tsp
11. Amul Butter 1 Tbsp
13. Cumin Seeds 1 Tsp

Method:
Step 1: Heat Chop Masala . Add Potato And Cauliflower (Cube Cut).
Step 2 : Cook And Add All The Spices.
Step 3: Cook For 15-20 Minutes On Medium Heat, By Covering With A Lid.
Step 4: Garnish With Coriander Leaves.

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INDIAN GRAVIES
Gravy Refers To A Sauce Used As An Accompaniment To Moisten The Rice Or The
Roti.It Provides A Different Taste, Enriches The Veg Or Non Veg Preparation And
Makes The Dish More Enjoyable. It Is Also Known As Curry And Tari.
Most Of The Time The Word Curry And Gravy Used Interchangeably And
In Broad Sense Denotes A Moist And Rich Preparation. The Word Curry Is Derived
From Tamil Word Kaari, That Literally Mean Sauce. It Is Thought That During British
Time The Spelling Was Changed To Curry.

There Are Number Of Gravies Being Prepared And Used In India But There Are Some
Common Points That Should Be Followed While Cooking Gravies-
Gravies

Cooking Temperature-
One Of The Most Important Factors Of Cooking Good Gravy Is The Cooking
Temperature – The Fat Should Be Heated To The Right Temperature And Maintained
At A Stedy Heat Until The Spices Have
H Released Their Flavour.

Cooking Pan/Vessel
Selection Of A Right Vessel Is Of Utmost Importance. It Could Be A Kadhai, Degchi,
Pan Etc But The Bottom Of All These Vessels Should Be Heavy.So That The
Temperature Could Be Maintained. It Helps To Cook The Masalas Without Burning.

Chopping Of Ingredients-
The Chopping Or The Cutting Of The Vegetable Should Be Uniform. In Case Of Onions
The Finner Is The Onion Is Chopped The Better It Will Blend Into The Sauce.
It Is Better To Use The Paste Of Onion, Ginger And Garlic That Should Be Fried Until
The Moisture Has Evaporated.

Cooking Stages-
This Is Perhaps The Most Crucial Of All. The Timings For Adding Different Ingredient Is
Very Important. It Should Be Added In Correct Sequence. Some Spice Take Only A
Few Seconds To Release Their Flavour, Other Need A Few Minutes To Release Its
Flavour.And If All The Spices Are Added Together (Spice That Take Less Cooking Time
Together With Those That Need More, Some Will Burn And Some Will Remain
Uncooked. The Simple Way To To Avoid This To Follow The Sequence That Is Given In
The Recipe.
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Thickening Agents
We Don’t Have Any Roux Or Cornflour For Thickening The Gravies. Generally The
Gravy Attains The Thickening From The Onions, Spices, Cream, Nut Paste, Tomatoe
Puree, Ground Seeds Such As Poppy Seeds, Sesame Seeds Etc.These Ingredients
Should Be Used In Correct Amount And At Right Stage.

Finishing The Gravy

There Are Some Gravies That Should Be Finish With Special Spices At The End Of The
Preparation. For Example Makhni Gravy Is Finished With Kasoori Methi Powder, White
Gravy Is Finished With Javitri Elachi Powder. This Helps To Impart The Required
Typical Flavour To The Dish.

Garnishing The Gravy

Indian Food Is Known For Their Taste And Not For Their Presentations Or Garnishes.
The Gravy Is Very Rich Having Appetizing Flavour And Smooth Texture. This It Itself
Appeals The Eye. But We Do Have Some Of The Traditional Garnishes Like- Chopped
Coriander, Cream. Ginger Juliennes, Khoya, Nuts, Warque (Metal Foil) Etc.While
Garnishing We Should Follow The Basic Rules As Well As Remember The Traditional
Garnishes.

1. Basic Gravy
2. White Gravy
3. Yellow Gravy
4. Palak Gravy
5. Kadhai Gravy
6. Makhani Gravy
7. Brown Gravy

Methods Of Preparing Gravies And Their Respective Dishes

1. Basic Gravy
Ingredients :
1. Onion 250 Gm
2. Tomato 250 Gm
3.Green Chilly 1-2 No’s
4.Deggi Mirch ½ Tsp
5. Salt Acc To Taste
6.Turmeric ½ Tsp
7.Garam Masala ½ Tsp
8.Cumin Powder ½ Tsp

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 INDIAN & TANDOORI CUISINE

9.Coriander Powder ½ Tsp

10.Bay Leaf 1 No’s
Method :
Step 1 : Boil Onion With Bay Leaf For 10-15 Minutes
Step 2 : Let In Cool Down And Grind In The Blender.
Step 3: Heat Oil In A Pan . Add Onion Paste . Let It Cook Fro 6 Minutes .
Step 4: Add Ginger Garlic Paste , Salt , Turmeric And Deggi Mirch . Cook It For 1
Minute .
Step 5 : Add Tomato Puree , Coriander Powder, Green Chilly , Cumin Powder . Cook
Till Oil Separates From Tomato .

Following Are The Dishes Prepared In Basic Gravy :

Recipe 1: Rajma

Ingredients :
1. Kidney Beans(Rajma) 250 Gm
2. Whole Spices 1-1-1
(Black Cardamom,Green Cardamom,Bay Leaf)
3. Turmeric ½ Tsp
4. Rajma Masala ½ Tsp
5. Salt Acc. To Taste
6. Deggi Mirch ½ Tsp
7. Ginger Powder ½ Tsp
8. Basic Gravy 1 ½ Laddle
Method :
Step 1 : Soak Kidney Beans(Rajma) In Water ,Overnight .
Step 2 : Pressure Cook Rajma With 2-3 Whistles .
Step 3 : Mix With Basic Gravy , Add All The Spices . Cook For 10-15 Minutes On
Medium Flame.
Serve Hot With Boiled Rice Or Chapatti .

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2. White Gravy / Mughlai Gravy

This Gravy Is Generally Used To Prepare Rich Dishes Like Shahi Paneer Dishes Where
The Paneer Cubes Are Simmered In The Gravy Else It Is Also Used In Measured
Combination Of Other Basic Gravy To Create Ever Favorite Dishes
Like Korma And Pasanda.
Ingredients :
1. Cashew Nuts(Kaju) 100 Gm
2. Melon Seeds(Magaj) 100 Gm
2.White Pepper 1 Tsp
3. Sugar 2 Tsp
4.Cardamom Powder 1 Tsp
5.Bay Leaf( Tej Patta) 2 No’s
6. Green Cardamom 2 No’s
7. Black Cardamom 2 No’s
8. Salt To Taste
Method :
Step 1 : Boil The Cashewnuts And Magaj . Grind The Cashewnuts And Magaj . And
Make A Paste .
Step 2 : Heat Refined Oil In Pan . Add Green Cardamom, Black Cardamom,Bay Leaf,
Ginger Paste, Garlic Paste, And Saute Well
Step 3: Add Cashew And Magaj Paste And Stir Well.
Step 4: Add Salt, White Pepper ,Sugar , Cardamom Powder And Stir Well In One
Direction Only.
Step 5: Boil And Cook Till It Becomes Thick . Allow It To Cool Down Properly .

Following Are Some Dishes Prepared In White Gravy :

Recipe 1 : Navratan Korma

Ingredients :
1. Green Beans 100 Gm
2. Cauliflower 50 Gm
3. Lotus Seeds 20 Gm
4. Cocktail Fruit 20 Gm

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5.White Gravy 2 Laddle

6.Milk 10 Ml
7.Butter 1 Tbsp
8.Cream 1 Tbsp
9. White Pepper 1 Tsp
10.Salt Acc To Taste
11.Sugar 1 Tsp
12.Cashewnut 20 Gm
13. Almonds 20 Gm
14. Raisins 20 Gm
Method :
Step 1 :Boil All The Vegetables .
Step 2: Heat Butter In A Pan . Add Vegetables, Salt , White Pepper And Gravy . Cook
For 3-5 Minutes.
Step 3: Add Milk, Lotus Seeds Cream And Sugar.
Step 4 : Garnish With Almonds, Raisins, Cocktail Fruit And Chopped Cashew Nuts .

Recipe 2 : Shahi Paneer

Ingredients :
1.Paneer 250 Gm
2.White Gravy 1 Laddle
3.Whie Pepper 1 Tsp
4.Cardamom Powder 1 Tsp
5.Sugar 1 Tsp
6.Amul Cream 10-20 Gm
7.Amul Butter 1 Tsp
8. Saffron 1 Pinch
Method :
Step 1: Heat Butter In A Pan . Add White Gravy And Cook
Step 2: Add White Pepper, Cardamom Powder And Saffron .
Step 3 : Add Paneer(Cut Into Cubes) And Cook .
Step 4: Garnish With Cream And Saffron .

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3. Yellow Gravy
This Is Rich Gravy With Yellowish Color Which Helps In Making A Beautiful Product
When Used Alone Or In Combination Of Other Basic Gravy.

Ingredients :
1. Curd 1 Cup
2. Whole Spices 2-2-2
(Green Cardamom, Black Cardamom,Bay Leaf)
3. Onion(Boiled Paste) 200 Gm
4. Cashewnut Paste 30 Gm
5. Salt 1 Tsp
6. Turmeric 1 Tsp
7.Coriander Powder 1 Tsp
8. Cream 4-5 Tsp
9. Yellow Chilli Powder ½ Tsp
10.Oil 50 Ml
11.Ginger Garlic Paste 1 Tbsp

Method :
Step 1: Heat Oil In A Pan. Add Whole Spices . Cook Well
Step 2:Add Onion Paste. Cook For 6 Minute. Add Ginger Garlic Paste , Saute For 1
Minute.
Step 3:Add Curd And All Dry Spices And Cook Till Boil .
Step 4: Add Cashewnut Paste And Cream. At Last Add Salt. And Let It Cool

Following Are Some dishes Made In Yellow Gravy

Recipe 1: Veg Kofta

Ingredients :
1. Potato 2 No’s Boiled
2.Carrot(Grated) 1 Cup
.3.Beans(Finely Chopped) 1 Cup
4.Ginger(Grated) 1 Inch
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5.Green Chilly 2 No’s

6.Cabbage 1 Cup
7.Peas(Boiled) 1 Cup
8.Salt To Taste
9.Pepper ½ Tsp
10.Coriander Powder ½ Tsp
11.Garam Masala ½ Tsp
12.Cumin Seeds ½ Tsp
13.Cornflour (For Binding)
14.Refined Flour (For Binding)
15. Yellow Gravy 450 Ml

Method :
Step 1: Mash Potatoes And Mix All The Vegetables . Add Cornflour And Refined Flour
For Its Binding. Make Dough
Step 2: Make Small Balls . (Make Sure That Dough Is Not Hard)
Step 3 : Deep Fry Till Golden Brown .
Step 4: Heat The Yellow Gravy . Add Balls In The Gravy And Serve Hot .

Recipe 2: Paneer Pasanda

Ingredients :
1.Paneer 100 Gm (3 ‘ 3 Square)

For Filling:
1.Dry Fruits 2 Tsp(Finely Chopped)
2.Green Chilly ½(Finely Chopped)
3.Salt To Taste
4.Ginger 1 Tsp
5. Coriander Powder 1 Tsp
6.Turmeric Pinch
7.Deggi Mirch Pinch
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For Batter :
1.Gramflour 100 Gm
2.Oil For Deep Frying
3.Yellow Gravy 150ml
4. Salt To Taste
Method:
Step 1: Cut Paneer In 3:3 Size , Square Shaped . (1 Ich Thickness)
Step 2:Mix All The Ingredients Of Filling . Divide In Two Parts
Step 3: Mix Turemric In One Part And Deggi Mirch In Another One .
Step 4: Make One Pouring Batter And Dip The Paneer .(Take One Piece Make A Slit ,
Stuff The Filling And Cover With The Coating)
Step 5:Deep Fry Till Golden Brown.
Step 6: Heat Gravy , Add Paneer And Garnish With Fresh Cream.

4. Palak Gravy
It Is Made From Spinach And Its Very Nutritious. This Gravy Is Made By Adding Boiled
Spinach Paste To The Onion And Tomato Masala (Chop Masala/Brown Gravy).
Ingredients :
1. Spinach(Palak) 1 Kg
2. Cumin Seeds 50 Gm
3. Ginger Garlic Paste 100 Gm
4. Refined Oil 3 Tsp
5.Whole Spices 2-2-2
(Black Cardamom,Green Cardamom,Bay Leaf)
6.Sugar ½ Tsp
7.Salt To Taste
Method :
Step 1 : Heat Water In Pan . Add Palak ,Sugar And Salt. Boil It Properly
Step 2: Grind It Well .
Step 3 : Take A Pan, Heat Refined Oil Add Whole Spices . Add Ginger Garlic Paste
Cumin Seeds, Palak Paste(Step2) And Water. Boil Till It Becomes A Thick Gravy .Add
Salt At The End .

Following Are Some dishes Made In Palak Gravy

Recipe 1 : Palak Paneer

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Ingredients :
1. Palak Gravy 450 Gm
2. Onion(Fine Chopp) 1 No’s
3.Tomato(Fine Chop) 1 No’s
4.Garlic(Chopped) 4-5 Cloves
5.Cumin Seeds ½ Tsp
6.Turmeric Powder ¼ Tsp
7.Chilli Powder ½ Tsp
8. Asafoetida (Hing) Optional 1 Pinch
9. Garam Masala ½ Tsp
10. Bay Leaf 1 No’s
11.Paneer 250 Gm
12. Milk 30 Ml
13.Butter 2 Tbsp
14.Salt To Taste
Method :
Step 1: Heat Oil/ Butter In A Pan . Add Cumin Seeds And Let Them Crackle .
Step 2:Add Bay Leaf. Then Add Finely Chopped Onions. Saute Till Golden Brown.
Step 3: Add Chopped Garlic And Ginger. Cook Till It Turns Golden Brown
Step 4 : Add Chopped Tomatoes . Saute Till They Soft.Once The Oil Separates From
The Mixture Add Turemric Powder, Red Chilli Powder And Asafoetida .. Stir Well
Step 5: Add Palak Puree And Milk .Add Salt. Cook Till It Becomes Thick.
Step 6: Add Garam Masala And Paneer .Cook For 1-2 Minutes. Add Cream And Butter.

Recipe 2: Palak Chana

Ingredients :

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1. Palak Gravy 350 Gm

2. Chickpeas (Boiled) 100 Gm
3. Onion(Finely Chopped) 1 No’s
4.Tomato(Finely Chopped) 1 No’s
5.Garlic(Chopped) 4-5 Cloves
6.Cumin Seeds ½ Tsp
7.Turmeric Powder ¼ Tsp
8.Chilli Powder ½ Tsp
9. Asafoetida (Hing) Optional 1 Pinch
10. Garam Masala ½ Tsp
11. Bay Leaf 1 No’s
12.Butter 2 Tbsp
13.Salt To Taste
14.Milk 30 Ml
Method:
Step 1: Heat Oil/ Butter In A Pan . Add Cumin Seeds And Let Them Crackle.
Step 2:Add Bay Leaf. Then Add Finely Chopped Onions. Saute Till Golden Brown.
Step 3: Add Chopped Garlic. Cook Till It Turns Golden Brown
Step 4 : Add Chopped Tomatoes . Saute Till They Soft.Once The Oil Separates From
The Mixture Add Turemric Powder, Red Chilli Powder And Asafoetida . Stir Well
Step 5: Add Palak Puree And Milk .Add Salt. Cook Till It Becomes Thick.
Step 6: Add Garam Masala And Chick Peas . Cook For 1-2 Minutes. Add Cream And
Serve Hot.

5. Kadhai Gravy
This Is The Only Gravy Which Is Used Alone And Not In Combination Of Other
Ingredients. The Six Flavors Mentioned Above Are Obtained By Sugar, Tomatoes,
Crushed Coriander, Ginger, Salt And Spices.
Ingredients :
1.Tomato ½ Kg
2. Ginger Garlic Paste 1 1/2 Tbsp
3.Salt To Taste
4.Oil 50 Ml
5.Coriander Powder ½ Tsp
6. Deggi Mirch ½ Tsp
7.Kadhai Masala
Ingredients For Kadhai Masala:
A .Red Chilli 3-4 No’s
B.Cumin Seeds 1 Tbsp

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C.Coriander Seeds 1 Tbsp

Method :
Step 1: Heat Oil In A Pan.Add Kadhai Masala , When It Crackles Add Roughly Chopped
Tomatoes
Step 2:Add Ginger Garlic Paste ,All The Spices And Salt.
Step 3: Add Water To The Gravy And Cook Til Oil Separates From The Gravy.

Following Are Some Dishes Made With Kadhai Masala

Recipe 1: Kadai Paneer

Ingredients :
1.Onion (Cut Into Dice) 1 No’s
2.Capsicum(Cut In Dice) 1 No’s
3.Fresh Cream 2 Tbsp
4.Paneer 250 Gm
5.Kadhai Paneer 150 Gm
6.Ginger For Garnishing
Method :
Step 1: Heat Oil In A Pan. Add Onion And Capsicum. Saute Till It Becomes Transparent
.
Step 2: Add Sliced Paneer .
Step 3: Heat Kadai Gravy In Another Pan And Add The Sauted Vegetables . Cook For 1
Minute And Serve Hot.

Recipe 2: Kadai Chicken

Ingredients :
1.Kadai Gravy 250 Gm
2.Chicken 400 Gm

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3. Chicken Masala 1 Tsp

4.Fresh Cream 1 Tbsp
5.Water As Required
6.Kasturi Methi 1 Tsp
7.Salt To Taste
8. Onion(Cut Into Dice) 1 Nos
9. Capsicum(Cut Into Dice) 1 No’s

Method:
Step 1: Heat Oil In A Pan. Add Ginger Garlic Paste And Chicken. Pour Water And Cook
For 15-20 Minutes Till It Becomes Soft .
Step 2 : Heat Oil In Another Pan . Add Onion And Capsicum. Saute Till It Becomes
Transparent
Step 3: Add Chicken(Step 1) And All Other Spices . Cook For 5 Minutes.
Step 4: Garnish With Cream .

6. Makhani Gravy/ Tomato Gravy

Prepared Primarily With Tomatoes And Without Or Very Less Onion. Makhni Gravy Is
Mainly Used In The Preparation Of Murg Makhni And Paneer Makhni Where Simply
The Pieces Are Simmered In The Sauce And Served .Its Generally Used In Measured
Combination Of Other Basic Sauces To Create Some Most Famous Delicacies Like
Chicken Tikka Masala
Recipe:
Ingredients:
1. Tomato(Roughly Cut) 1 Kg
2. Whole Spice All
3. Ginger Garlic Paste 50 Gm
4. Water 1 Litre
5. Green Chilly 2-3 No’s
6. Red Chilly Powder 1 Tsp
7. Deggi Mirch 1 Tsp
8.Butter 150 Gm
9.Cream 150 Ml
10.Cashewnut Paste 50 Gm
11.Kasturi Methi 1 Tsp
12.Honey 1 Tbsp
13.Garam Masala 1 Tbsp

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Method:
Step 1: Boil Tomatoes With All The Spices.Till It Becomes A Puree.
Step 2: Add Butter, And Cream . Cook For 3-4 Minutes.
Step 3: Add Cashewnut Paste .(Optional)
Step 4: Add Kasturi Methi, Honey And Garam Masala.
Step 5: The Gravy Is Ready .

Following Are Some Dishes Made In Makhani Garvy

Recipe 1 : Dal Makhani

Ingredients:
1.Black Lentils 150 Gm
2.Kidney Beans 50 Gm
3.Water 600ml
4.Green Chilly 2 No’s
5.Salt To Taste
6.Deggi Mirch 1/2 Tsp
7.Ginger Garlic Apste 1 Tbsp
8.Mustard Oil 50 Ml

Method :
Step 1: Soak Lentils And Kidney Beans Overnight . Boil Dal On Medium Flame In
Pressure Cooker For 45 Minutes.
Step 2: Add Makhani Gravy And Cook For Half An Hour.
Step 3: Add Cream, Butter , Garam Masala And Serve Hot.

Recipe 2: Cheese Tomato

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Ingredients:
1.Makhani Gravy 200 Ml
2. Paneer 150 Gm
3.Garam Masala ½ Tsp
4.Kasturi Methi 1 Pinch

Method:
Step 1: Heat Gravy . Add Extra Butter And Cream (Optional).
Step 2: Add Paneer And Cook For 3-4 Minutes.
Step 3: Add Garam Masala And Kasturi Methi.
Step 4: Garnish With Cream .

7. Brown Gravy
This Gravy Is Generally Used To Make Basic Curries Like Chicken Curry Or Egg Curry
Where The Key Ingredient Is Sauteed In Oil And Further Simmered In This Basic Sauce
Till Cooked Or It Can Be Used In Proportional Quantities With Other Basic Sauces To
Create Delicacies Like Matar Paneer. Here Primarily Brown Gravy And A Dash Of
White Gravy Gives A Required Taste Of Matar Paneer.
Ingredients :
1.Onion 6 No’s(Fried And Paste)
2.Tomato 1 Cup
3.Whole Spices 10-20 Gm
4.Coriander Powder 2 Tsp
5.Salt As Per Taste
6.Deggi Mirch ½ Tsp
7.Ginger Garlic Paste 1 Tbsp
8.Curd 1 Cup
9.Cashewnut Paste 80 Gm
10.Water Acc To Gravy
Method:
Step 1: Heat Oil In A Pan.Add Whole Spices And Tomato Puree Till Oil Separates From
The Mixture.
Step 2: Blend Fried Onion With Curd . Mix To The Paste Add Rest Of The Spices And
Cook For 5-8 Minutes.
Step 3: Add Cashewnut Paste And Cream At The End.

Following Are Some Dishes Made In Brown Gravy

Recipe 1: Dum Aloo

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Ingredients:
1.Potato 4
2. Oil For Deep Frying

Stuffing :
1.Paneer 100 Gm
2. Dry Fruits 1 Tsp
3.Green Chily 1
4. Ginger 1 Tsp
5.Salt 1 Pinch
6.Khoya 1 Tbsp
7.Coriander 1 Tbsp
8. Brown Gravy 250 Gm

Method:
Step 1: Peel Potatoes And Make Large Hole In The Centre Of Each Potato .
Step 2: Deep Fry The Potatoes.
Step 3: Combine The Stuffing Ingredients .
Step 4: When Potatoes Are Cooked Properly , Cool Down And Fill The Stuffing .
Step 5: Heat The Gravy And Cut Potatoes In The Desired Shape . Place Them In
Serving Bowl. Pour Gravy Upon It .

Recipe 2: Veg Korma

Ingredients:
1. French Beans 100 Gm

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2.Cauliflower 100 Gm
3.Capsicum 100 Gm
4.Carrot 100 Gm
5. Peas 100 Gm
6.Potato 100 Gm
7.Brown Gravy 800 Ml
8.Garam Masala 1 TSp
9. Oil For Deep Frying

Method :
Step 1: Cut All The Vegetables In Finger Cut And Fry It On Slow Flame.
Step 2: When All The Vegetables Are Cooked,They Will Float Upon The Oil . Take
Them Out And Keep Aside.
Step 3: Boil Peas In Another Pan.
Step 4: Heat Gravy In A Pan. Add Fried Vegetables .
Step 5: Sprinkle Garam Masala .
Step 6: Garnish With Cream And Serve Hot.

Indian Breads
India Is A Land Of Diversities And That Diversity Is Very Well Depicted In Its Food
Culture That Changes At Every 50 Kms. India Is A Land Of Various Ethnic Groups And
Communities, Where Each Community Has Their Own Type Of Bread. Indian Breads
Are Unique In Themselves. They Have No Counterpart In English Or Continental
Cookery. Unlike Breads Of Western Origin ,Indian Breads Are Not All Leavened .

Here’s A Breakdown Of The Different Types Of Indian Breads:

1. Roti
2. Paratha
3. Thepla
5. Bhatura
6. Puri
7. Rumali Roti
8. Makki Di Roti

Recipe Of Chapatti Or Phulka :

Ingredients :
1. Wheat Flour 230 Gm
2. Water 120 – 150 Ml (For Kneading)

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Method :
Step 1: Sieve Wheat Flour Into A Flat Basin(Thali).
Step 2: Make A Depression In The Centre Of The Heap. Add Water And Mix Into A Soft
Dough.
Step 3: Knead For 15 Minutes And Add Water If Necessary .And Alternatively Press
And Fold The Dough.Cover Ith Wet Cloth And Kep Aside For Half An Hour.
Step 4: Make Small Balls. Flatten Each Part By Placing It On The Left Palm And
Pressing It With The Fingers Of Right Hand..
Step 5:Place It On The Floured Board(Chakla)And Roll Out With A Rolling Pin(Belan)
Into A Thick Pancakelike Form About 5 “ Diameter.
Step 6: Heat The Griddle(Tawa) Rub A Little Graese Over It To Prevent The Chapatti
From Sticking.Clean It With A Cloth And Tranfer Rolled Chapatti On It. Cook On
Medium Heat.

Recipe 2: IBI Special Stuff Patato Parantha

Ingredeints :
For Stuffing:
1. Boiled Potatoes 250 Gm
2.Salt 1 Tsp
3.Onion(Finely Cut) 30 Gm
4.Garam Masala ½ Tsp
5.Coriander Laeves (Fine Chop) 1 Tbsp
6.Pomegranate Seeds 1 Tsp
7.Red Pepper ½ Tsp
8.Lemon Juice 1 Tsp
9.Coriander Seeds(Dry) 1 Tsp
10.Ghee 30 Gm
11.Green Chilly(Fine Chop) 2 No’

For Parantha:
1.Whole Wheat Flour 230 Gm
2.Water 150 Ml
3.Salt To Taste
4.Ghee 85 Gm
Method :
Step 1: Make The Dough By Mixing Wheat Flour, Water.,Salt And Ghee.
For Stuffing :
Step 1: Boil Potatoes. Peal And Mash Them.

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Step 2: Heat Ghee. Lightly Fry Onion, Add Mashed Potatoes,Green Chilly, Coriander
Seeds,Fresh Coriander Leaves,Salt,Red Peppergaram Masala,Dry Pomegranate
Seeds,Lemon Juice Or Dried Green Mango Powder. Stir For 3-4 Minutes.
Step 3: Remove From The Heat . Divide Into 6 Equal Parts.
Step 4: Make 6 Parts Of The Dough(Step 1). Shape Each Part Of The Dough Into
Round Balls, Flatten And Place One Part Of Stuffing On It.
Step 5: Roll And Fry(Shallow) On Tawa On Medium Heat .

Recipe 3: Puri (Indian Deep Frying Bread)

Ingredients:
1.Refined Flour 115 Gm
2.Salt A Pinch
3.Whole Wheat Flour 115 Gm
4.Ghee (For Frying) 450 Gm
5.Water 150 Ml
6.Melted Ghee 1 Tsp
Method :
Step 1: Blend The Refined Flour, Whole Wheat Flour And Salt Together.
Step 2: Make Dough By Mixing Water And Melted Ghee.Knead Well For 10-15 Minutes.
Cover With Wet Cloth And Keep Side For Half An Hour.
Step 3:Divide The Dough Into 16 Equal Parts. Shape Like Chapati Of 4”Diameter .
Step 4: Heat Ghee In Kadhai To Smoking Point , Drop The Rolled Pancakes One By
One . Cook Till Golden Brown.Remove From Ghee And Keep In On A Paper To
Remove Excess Oil.

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INDIAN DRINKS
Summer Is The Hottest And The Driest Season Of The Year. March To June Is The
Hottest Time In Most Of The Country When Summer Scorches Almost All Parts Of The
India With Sweltering Heat. Throughout The Summer Season, Hot Winds And The
Bright Sun Are Two Of The Most Inseparable Constituents To Which Every Person
Wants To Escape From.

People Have Their Own Way Of Staying Relaxed

Relaxed And Chilled In This Season. Though
It’s No More A Secret For The Travellers Who Pay Their Visit Here, However, If You Are
Still Unsure, We Will Introduce You To The Top 10 Special Summer Indian
Beverages That Help Tackle The Scorching Heat.

Top 10 Indian
ian Summer Drinks:
Juice Along With Variations Of Ginger
1. Nimbu Pani Juice, Ice And Water As Well As Other
Ingredients Like Salt, Saffron And
Cumin. Mint Leaves Could Also Be
Added Depending On Your Taste.

2. Aam Panna

Nimbu Pani (Lemonade) Is A Traditional

And The Most Common Indian Drink Aam Panna Is Well Known For Its Heat
That Is Very Popular In India. It Is Also Resistant Properties. Made From Green
Called Shikanje In North India And Mangoes, It Is Treated As A
Pakistan, Shikanje/Nimbu Pani ni Or Flavoursome And Healthy Beverage To
Lemonade Is Prepared With Lemon Fight The Intense Indian Summer Heat.
This Delectable Beverage Appears Light
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 INDIAN & TANDOORI CUISINE

Green In Colour And Is Prepared Using 4. Thandai

Raw Mangoes, Sugar And An
Assortment Of Spices. Though It Is
Mainly Consumed In North India; It Is
Very Beneficial In The Treatment Of
Gastro-Intestinal Disorders And Also
Acts As A Remedy For Blood Disorders
With Its High Vitamin C Content.

3. Chaach

A Famous Holi Drink Which Is A Cold

Indian Beverage Prepared With A
Mixture Of Almonds, Rose Petals,
Pepper, Vetiver Seeds, Cardamom,
Fennel Seeds, Magaztari Seeds
(Watermelon Kernel), Saffron, Milk And
Sugar. It’s A Native Drink Of India And
Is Always Associated With The Festivals
Of Holi And Shivaratri.

5. Coconut Water

Chaach In Rajasthan Is An Amazing

Natural Thirst Quencher; It’s The
Tastiest, Smoothest And Finest Drink To
Sip In This Region Of India. Since It
Consists Of Curd, You Can Enjoy It With
A Meal To Aid Your Healthy Digestive
System. This Can Be Found In Various
Authentic Indian Restaurants And Food
Courts.

Coconut Water Is Preferred By Many

People Across India; It Is Easily Found
In Street Markets During Summer.
Coconut Water Is The Healthiest Option
To Escape The Sweltering Summer
Heat.

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 INDIAN & TANDOORI CUISINE

6. Falooda 7. Jal Jeera

Jal Jeera, The Magical Drink To Survive

The Hot Indian Summers. Not Only It
Acts As An Appetizer, But It Also Keeps
Falooda Is A Famous Sweet Beverage The Body Cool And Gives An Early
Which Is Popular In Delhi, Haryana And Relief From Dehydration. This North
Punjab. It Is Flavoured With Ingredients Indian Drink Can Be Prepared By Mixing
Such As Milk, Rose Syrup, Jelly Cubes, Cumin, Tamarind, Mint And Salt With
Ice Cream And Vermicelli. Falooda Has Cold Water.
Many Health Benefits And Is A Great
Source Of Nutrition.

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 INDIAN & TANDOORI CUISINE

INDIAN DESSERTS
As Indian Cuisine Uses A Lot Of Herbs And Aromas, It Is Normal That Their Desserts
Usually Are Extremely Savory. You Will Notice A Lot Of Milk Based Desserts In India
But Also A Lot Of Sugar Being Used In Their Dishes. Some Desserts That Contain A
Lot Of Milk
ilk Are: Barfi, Chena Murki, Gulab Jamun And Narkel Naru.

For Example, During Festivals, Indian People Usually Prepare A Lot Of Sweets That
Contain A Heavy Amount Of Sugar Because The Tradition Asks For It. They Also Rely
A Lot On Dry Fruits Which Are Added
Added In Most Of The Desserts That You Will Find
There.

Some Of The Flavors You Will Encounter While Eating Or Preparing Indian Deserts
Are: Pineapple, Melon, Cherries, Cardamom, Pistachios, Bananas And Mangos. This Is
Quite A Unique Combination, Especially
Especially For Cultures That Don’t Grow These Fruits.
Another Significant Part Of Indian Sweets Is Made Of Coconut Pulp Or Coconut Milk,
Which Is Extremely Tasty And Versatile.
Another Common Ingredient
ient And Definitely
Unusual For Other Cultures In Desserts Is Rice. India Has A Big History With Rice And
It Is Eaten In All Regions There.There Are Various Rice Desserts Prepared Such As:
Pal Payasam, Paruppu Payasam, Badam Halwa, Or Sabudana Kheer. Other Interesting
To Mention Desserts Are Carrot Desserts Such As The Gajar Halwa.

Following Are Some Indian Desserts

1.Phirni
2.Moong Dal Halwa
3.Shahi Tukda
4. Kheer

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 INDIAN & TANDOORI CUISINE

A . Recipe Of Phirni

Ingredients :
1.Rice 100 Gm
2.Milkmaid 2-3 Spoon
3.Dry Fruits 30 Gm
4.Sugar 30 Gm
5.Cardamom Powder ½ Tsp
6. Milk 500 Gm

Method :
Step 1 : Soak Rice . Blend With Water
Step 2 : Pour Milk In A Pan , Mix The Rice Batter And Cook .
Step 3 :Add Sugar And Finely Chopped Dry Fruits And Milk Maid .
Step 4 : Garnish With Dry Fruits.

Recipe 2 : Moong Dal Halwa

Ingredients :
1. Moong Dal 200 Gm
2.Ghee 200 Gm
3. Sugar 200 Gm
4.Water 600 Ml
5. Dry Fruits(Chopped) 30 Gm
6.Semolina 1 Tsp

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 INDIAN & TANDOORI CUISINE

7.Cardamom Powder ½ Tsp

8. Kewra Essence Few Drops

Method :
Step 1: Soak Dal Overnight . Grind In Mixer To A Batter
Step 2 : Heat Ghee In A Pan . Pour Batter And Cook Till It Becomes Golden Brown .
Step 3 : Make Sugar Syrup In Another Pan . Add Kewra Essence And Cardamom
Powder , And Mix Into The Cooked Batter .
Step 4 :Garnish With Dry Fruits .

Recipe 3 : Shahi Tukda

Ingredients:
1. Bread Slice(Cut In ¼) 4 No’s
2.Oil Deep Frying
3.Sugar 100 Gm
4.Water 200 Ml
5.Kewra Essence Few Drops
Method:
Step 1: Heat Oil In A Pan. Deep Fry The Breads On Medium Hear .
Step 2: Make Sugar By Mixing Water And Sugar. Cook For 10-20 Minutes On Medium
Heay.
Step 3: Dip Fried Bread In Sugar Syrup For 1 Minute.
Step 4: Serve It With Rabri .

Recipe 4 : Kesar Kheer

Ingredients :

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 INDIAN & TANDOORI CUISINE

1. Rice 100 Gm
2. Milk 200 Gm
3. Greeen Cardamom 3-4
4.Sugar 100 Gm
5.Kesar 3-5 Gm
6.Kewra Essence Few Drops
Method:
Step 1: Soak Rice For 30 Minutes.
Step 2: Boil Rice With Milk On Medium Heat For 20 Minutes Till Rice Becomes Soft.
Step 3: Add Sugar , Cardamom Powder Kesar , Kewra Essence .
Step 4: Serve Hot Or Cold As You Desire.

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 INDIAN & TANDOORI CUISINE

Halwai Section
1. Pav Bhaji

Ingredients :
1. Vegetables 300Gm
(Beans,Cabbage,Carrot,Cauliflower,Capsicum Etc)
2. Green Chilly 2
3. Ginger Garlic Paste 1 Tsp
4. Coriander Powder ½ Tsp
5.Pav Bhaji Masala ½ Tsp
6. Tomato Puree 1
7.Onion 1
8.Pav 4 No’s
9. Salt To Taste
10.Deggi Mirch ½ Tsp
11. Turmeric ½ Tsp
12. Coriander Leaves 20 Gm
13. Yellow Chilli ½ Tsp

Method :
Step 1: Finely Chop All The Vegetables.
Step 2 : Heat Oil In A Pan. Add All The Vegetables . Add Salt And Turmeric And
Pressure Cook For 15-20 Minutes Or Two Whistles .
Step 3: Heat Butter In Another Pan .Add Finely Chopped Garlic ,Onion, Tomato Puree,
Garam Masala, Deggi Mirch, Coriander Powder, Cumin Powder , Pav Bhaji Masala And
Mashed Potatoes .
Step 4 : Mash All The Cooked Vegetables (Step 2) , Add In The Ready Masala (Step 3)
Step 5: Add Sugar And Lemon And Garnish With Butter .

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 INDIAN & TANDOORI CUISINE

2. Hara Bhara Kabab

Ingredients :
1. Potato(Boiled) 2-3 No’s
2. Spinach 100 Gm
3. Vegetables 30-30 Gm Each
(Beans, Carrot,Cauliflower)
4. Salt To Taste
5. Coriander Powder 1tsp
6. Cumin Powder 1 Tsp
7. Kasturi Methi ½ Tsp
8. Roasted Chana Powder For Binding
9. Bread Crums For Coating
10.Refined Flour 10-15 Gm

Method :
Step 1: Finely Chop All The Vegetables And Boil Them.
Step 2: Keep Them In A Bowl, Add Boiled Potatoes And Mash .
Step 3:Add Salt , Cumin Powder,Coriander Powder, Roasted Chana Powder And
Refined Flour.
Step 4: Make A Dough . Make Shape Into Small Balls .
Step 5 : Coat Them With Bread Crums And Deep Fry In Oil .
Serve With Green Chutney .

3. Samosa

Ingredients :
1. Refined Flour ½ Kg
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 INDIAN & TANDOORI CUISINE

2. Potato 3- 4 No’s
3. Salt To Taste
4. Coriander ½ Tsp
5. Dalda Ghee 50 Gm
6. Deggi Mirch ½ Tsp
7. Garam Masala ½ Tsp
8. Ajwain 1 Tsp
9. Ginger Garlic(Chop) 1 Tbsp
10.Green Chily 1-2 No’s
11. Cumin Seeds 1 Tsp
Method :
Step 1: Boil Potatoes And Mash Them .
Step 2: Heat Oil In A Pan . Add Coriander , Cumin Seeds , Ginger, Garlic .Saute For 1
Minute .
Step 3: Add Potato , Paneer(Optional) , Salt, Cumin Powder , Coriander Powder , Deggi
Mirch .
Step 4: Mix Refined Flour , Dalda Ghee , Ajwain And Salt , And Make A Dou
Dough .
Step 5:Divide The Dough In Small Balls , Roll And Shape Like A Cone And Stuff
Potatoes In It And Bind The Edges .
Step 6: Deep Fry On Medium Heat Till It Turns Golden Brown ,

4. Mix Pakoda

Ingredients :
1. Potato 2-3
3 No’s
2. Palak 50 Gm
3.Onion 1-2
2 No’s
4. Turmeric ½ Tsp
5. Gram Flour 1 ½ Cup
6. Baking Powder 5 Gm
7. Salt To Taste
8. Red Chilli Powder ½ Tsp
9. Coriander Seeds 1 Tsp
10.Cumin Seeds 1 Tsp

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 INDIAN & TANDOORI CUISINE

Method :
Step 1: Cut Onion Into Slices . And Cauliflower Into Small Pieces .Chop Spinach Also.
Step 2: Marinate All These In Salt, Deggi Mirch, All Dry Spices .
Step 3: Take Small Quantity And Dip Them In Besan Batter
Step 4: Deep Fry In Oil And Serve Hot With Chutneys .

5.Paneer Pakoda

Ingredients :
1.Paneer(Cut In Cubes) 1-1/2 Cup
2.Ajwain ¼ Tsp
3.Chilli Powder ½ Tsp
4.Garam Masala ½ Tsp
5.Coriander Powder ½ Tsp
6.Dry Mango Powder ½ Tsp
7.Turmeric Powder ¼ Tsp
8.Chaat Masala ½ Tsp
9.Salt To Taste
For Batter :
10. Gram Flour 1 Cup
11.Chilli Powder ½ Tsp
12.Turmeric Powder ¼ Tsp
13.Asafoetida 2 Pinches
14.Oil 1 Tbsp
15.Coriander Leaves(Chopped) 2 Tbsp
16.Baking Soda 1 Pinch
17.Salt To Taste
Method :
For Batter
Step 1: Combine All The Ingredients Along With ½ Cup Of Water In A Deep Bowl And
Mix Well. Keep Aside.
Step 2: Combine The Paneer And The Prepared Dry Masala Powder In A Deep Bowl
And Toss Gently.

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 INDIAN & TANDOORI CUISINE

Step 3: Heat The Oil In A Deep Non-Stick Kadhai, Dip Each Masala Paneer Cubes In
The Batter, A Few At A Time And Deep-Fry On A Medium Flame Till Golden Brown In
Colour From All The Sides.
Step 4: Drain On An Absorbent Paper.
Step 5: Serve Immediately With Green Chutney And Tomato Ketchup.

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 INDIAN & TANDOORI CUISINE

SOUTH INDIAN CUISINE

South Indian Cuisine Includes The Cuisines Of The Five Southern States Of India:
Andhra Pradesh, Karnataka, Kerala, Tamil Nadu And Telangana.The Cuisine Of South
India Is Known For Its Light, Low Calorie Appetizing Dishes. The Traditional Food Of
South India
ia Is Mainly Rice Based. The Cuisine Is Famous For Its Wonderful Mixing Of
Rice And Lentils To Prepare Yummy Lip Smacking Dosas, Vadas, Idlis And Uttapams.
South Indian Dishes Are Not Just Delicious, But Also Very Easily Digestible. The Best
Part Is That South
outh Indians Do Not Use Much Of Oil For Cooking Their Meals.

Sambhar Is Like A Must In The Main Course. It Is Usually A Companion To Most Of The
Food Items Then Be It Idli, Vada Or Dosa. Most Of The South Indian Dishes Consist Of
Sambhar, Rasam, Vegetable e Curry And Pachadi (Yogurt). When It Comes To Rice
Preparations, South Indians Are Real Experts. Their Lemon Rice Is Savored And
Appreciated By Almost All The People. Other Preparations Of Rice Include Coconut
Rice, Carrot Rice And Fried Rice Made By Using
Using Coconut, Curry Leaves, Urad Dal,
Tamarind, Peanuts, Chilies, And Fenugreek Seeds.
South Indian Chutneys Are Well Liked
By People. Infact, Chutney, Especially The One Made From Coconut, Is The Major
Attraction For Many People To Visit A Restaurant That Specializes In South Indian
Cuisine. The Main Ingredients For Preparing Varied Chutneys Are Coconut, Peanuts,
Dal, Tamarind, Fenugreek Seeds, And Cilantro. Dals Cooked In The South Indian Style
Are Also Quite Different From That Of North Indian Preparation. They Are More Soupy
In Comparison To The Dals Cooked In The North Indian Style.

The Cuisine Of South India Is Hotter Than The North Indian Cuisine. South Indians Do
Not Make Much Use Of Garam Masala And Other Dried Spices. However, Turmeric,
Black Pepper And Cardamom Are An Exception. For The Cuisine Of South India, It Can
Be Said That It Is A Perfect Blend Of Flavor, Color And Taste And Also Takes Care Of
The Nutritional Balance.
nce. Even, The Visual Appeal Of The South Indian Dishes Is Quite
Alluring. South Indians Usually Prefer Drinking Coffee After Having Their Meals. Well,
Coffee Has Become A Popular Beverage In The Entire Country. Coconut Milk Is Also
Quite Common In South India.
ndia.

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 INDIAN & TANDOORI CUISINE

DISHES :
1. Dosa
Bowl And Keep It Aside For 4 Hrs For
Fermentation .
Step 3 : On The Other Side, Heat Oil In
A Kadhai, For Preparing Masala . Add
Mustard Seeds, Stir Till They
Crackle.Then Add Dal.
Step 4: Add Onion Slices And Saute Till
Transparent. Add Green Chillies, Salt,
Ingredients For Dosa: Turmeric, Lemon Juice, Potatoes . Stir
1.Soaked Rice 300 Gm Fry For 4-5 Minutes
tes And Add
2.Urad Dal 150 Gm Cashewnuts , Curry Leaves And Green
3. Fenugreek Seeds ½ Tsp Coriander .
4.Oil 100 Ml Step 5: Warm Tawa . Peel An Onion ,
5. Salt 1 Tsp Cut Into Half And Rub The Surface Of
Ingredients For Masala: The Hot Tawa With Flat Side Of The
1.Potatoes 300Gm Onion. Spread A Portion Of The Batter
(Boiled And Mashed) In The Centre,Spread It With The Ladle
2. Mustard Seeds 1 Tsp In Concentric
ic Circles From Going
3. Onion(Slices) 100 Gm Outward
4. Turmeric 1 Pinch Step 6: When The Batter Rises And
5. Lemon Juice 1 Tsp Appear Like Pancake, Sprinkle Oil And
6. Curry Leaves 10 Pieces Masala(Step 4) And Fold The Sides
7. Oil 60 Ml One On Top Of The Other
8. Chana Dal 1 Tsp Step 7: Serve With Coconut Chutney
9. Green Chillies(Chopped) 4 And Hot Sambhar
10.Salt To Taste 2. Vada Pav
11. Cashewnuts (Fried) 12
12.Dal (Urad) 1 Tbsp
Method :
Step 1: Soak The Rice, Dal And
Fenugreek Seeds Overnight .
Step 2: Put The Soaked Dal In A
Blender With 50 Ml Of Water And Make
A Smooth Paste . Remove In A Large
Ingredients :

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 INDIAN & TANDOORI CUISINE

1. Black Beans(Washed) 200 Gm 4.Eno 1 Tsp

2. Green Chilly 2 No’s Method :
3. Onion(Finely Chopped) 1 No’s Step 1: Mix Semolina, Curd And Salt.
4.Mustard Seeds 1 Tsp Make Smooth Paste Like Texture .
5. Ginger(Fine Chop) 1 Tsp Step 2: Add Eno And Mix Lightly With
6. Curry Leaves(Chopped) 10 No’s Hands.
7. Oil For Deep Frying Step 3: Grease Idli Mould With Oil And
Method: Pour The Batter Onto The Mould.
Step 1: Soak Dal For 2 Hours. Grind It Step 4: Steam For 15 Minutes In
Into A Batter.(Make Sure That No Dal Is Steamer Or In Microwave .
Left In Battter)
Step 2: Make A Thick Paste . Start 4. Sambhar
Creaming The Paste With Your Hand
For Smoothness And Softness.
Step 3: Add Salt And Continuously
Cream The Paste For 15 Minutes . Add
Rest Of The Ingredients And Cream For
5 Minutes.
Step 4: Wet Your Hands With Water
And Take A Small Portion Of The Paste
Make It Round , Make Hole In The
Centre With The Help Of Your Finger.
Step 5: Deep Fry In Oil On Medium Ingredients :
Heat Till Golden Brown. Serve With Pav 1.Har Har Dal 100 Gm
2.Tomato 3 No’s
3.Idli 3.Egg Plant 1
4.Water 1 Litre
5.Carrot 1
6.Cauliflower 1 (Small)
7. French Beans(Chopped) 3-4 No’s
8.Green Peas 20 Gm
9.Turmeric 1 Tsp
10.Salt To Taste
11.Tamarind Pulp 50 Gm
12.Green Chilli 2-3 No’s
Ingredients : 13.Oil 30 Ml
1.Semolina 100 Gm 14.Green Coriander For Garnish
2.Curd 100 Gm 15.Mustard Seeds 1 Tsp
3.Salt To Taste 16.Red Chilly(Whole) 2-3 No’s

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 INDIAN & TANDOORI CUISINE

17.Curry Leaves 15 Ingredients

18.Asafoetida(Hing ) One Pinch 1. Semolina (Suji) 1 Cup
2. Onion (Chopped) 2 No’s
3. Green Chilly 2-3 No’s
Method : 4. Water 3 Cup
Step 1: Boil Dal By Adding Vegetables , 5. Mustard Seeds 1 Tsp
Salt And Turmeric .Pressure Cook Till 2- 6. Curry Leaves 15-20
3 Whistles 7. Salt To Taste
Step 2: Heat Oil In Separate Pan. Add 8. Oil 50 Ml
Mustard Seeds, Curry Leaves, Red 9. Peanut 20 Gm
Chillies And Hing , Till They Crackle. 10.Curd 1 Tbsp
Step 3: Add This Tadka In Dal And Add 11. Paneer 20 Gm
Tamarind Pulp 12.Mix Veg As Required
Step 4: Garnish With Coriander Leaves Method :
And Serve Hot. Step 1 : Mix Suji With Water Curd And
5. Upma Salt .
Step 2: Heat A Pan,Pour Some Oil,
Pour The Batter On The Pan.
Step 3: Top It With The Chopped
Items(Onion, Paneer, Vegetables,
Mustard Seeds,Peanuts Etc)
Step 4: Cook On Low Flame For 5-10
Minutes.

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 INDIAN & TANDOORI CUISINE

CHUTNEYS
Chutney (Devanagari – " " Also Transliterated Chatney Or Chatni, Sindhi: ‫)ﭼ ﭨﻲ‬
Chutney is
s A Sauce In The Cuisines Of The Indian Subcontinent That Can Include Such
Forms As Tomato Relish, A Ground Peanut Garnish Or A Yogurt, Cucumber And Mint
Dip.
Occasionally, Chutneys That Contrast In Taste And Colour Can Be Served Together
Together—A
Favourite Combination Being A Green Mint And Chili Chutney With A Contrasting
Sweet Brown Tamarind And Date Chutney.

Chutneys May Be Ground With A Mortar

Mortar And Pestle Or An Ammikkal (Tamil). Spices
Are Added And Ground, Usually In A Particular Order; The Wet Paste Thus Made Is
Sautéed In Vegetable Oil, Usually Gingelly (Sesame) Or Peanut Oil. Electric Blenders
Or Food Processors Can Be Used As Labor-Saving
Labor g Alternatives To Stone Grinding.

1. Mint Chutney

Method:
Step 1: Wash All The Ingredients (Mint
Leaves+Corander
Leaves+Onion+Green Chilly+Ginger)
Step 2: Blend The Mixture And Add
Salt, Black Salt And Chat Masala .
Step 3: Grind Tillthe Mixture Converts
Into A Smooth Paste .
Ingredients :
1. Mint 1 Bunch 2. Coconut Chutney
2.Coriander Leaves 50 Gm
3. Green Chilli 2-3
3 No’s
4.Onion(Chopped) 1 No’s
5.Ginger 15 Gm
6. Cumin Seeds 1 Tsp
7.Salt To Tatste
8. Black Salt To Taste
9. Chat Masala 1 Tsp
10.Lemon 1 Tsp
11. Ice 4-5
5

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 INDIAN & TANDOORI CUISINE

Ingredients : Ingredients :
1.Coconut(Peel+Chopped) 1 1. Tamarind 100 Gm
2.Diey Chaney 2 Tsp 2. Jaggery 250 Gm
3. Green Chilly 2 No’s 3. Water 500 Ml
4.Oil 1 Tbsp 4.Red Chilly Powder 1 Tsp
5. Ginger Small Piece 5. Salt To Taste
6. Curd ½ Cup .6. Black Salt To Taste
7. Salt To Taste 7. Cumin Powder 1 Tsp
8.Saunth Powder 1 Tsp
For Tempering : 9. Black Cardamom 1 Tsp
1.Mustard Seeds ½ Tsp (Roasted Powder)
2.Red Chilly(Whole) 2
3.Kadhi Leaves 3-4 No’s Method:
4.Oil 1 Tsp
Method : Step 1: Soak Tamarind For 30 Minutes.
Step 1: Heat Oil . Saute Green Chilly Step 2: Mash With Hands Heat This
And Dal .Make Sure It Dies Not Burn . Water In Pan.
Step 2: Blend Them And Add Coconut Step 3: Add Jaggery Red Chilly
And Coconut Water. Blend It. Powder, Salt, Black Salt, Cumin
Step 3: Add Curd And Ginger .Make Powder,Cardamom Powder, Saunth
Smooth Paste And Add Salt . And Let It Boil.
Step 4: Heat Oil . Add Mustard Seeds , Step 4 : Boil Till It Becomes Thick.
Curry Leaves And Chily . When It
Crackles Mix It In Coconut Paste .

3.Saunth Chutney

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 INDIAN & TANDOORI CUISINE

TANDOOR CUISINE
TANDOORI
Have You Wondered, " Where Does The Word Tandoori Come From"? Or Have You
Tried Making Tandoori Chicken Or Naan At Ome And Wondered, "Why Does It Not
Taste Like It Does In The Restaurant?. The Reason Is Because The Restaurants Would
Prepare The Tandoori Items
ems And Various Breads In A Tandoor. The Tandoor Is
Currently A Very Important Fixture In Many Indian Restaurants Around The World. The
Word Tandoori Is The Adjective Meaning "Pertaining To The Tandoor" And Is Used To
Describe A Dish Cooked In A Tandoor.

A Tandoor Is A Cylindrical Clay Oven Used In Cooking And Baking. The Tandoor Is
Used For Cooking In Turkey, Iran, Pakistan, Afghanistan, The Transcaucasus, The
Balkans, The Middle East, Central Asia As Well As India And Bangladesh. The Heat For
A Tandoor Was Traditionally Generated By A Charcoal Fire Or Wood Fire, Burning
Within The Tandoor Itself, Thus Exposing The Food To Both Live-Fire,
Live Fire, Radiant Heat
Cooking, And Hot-Air,
Air, Convection Cooking. Temperatures In A Tandoor Can Approach
480 °C (900 °F), And Itt Is Common For Tandoor Ovens To Remain Lit For Long Periods
Of Time To Maintain The High Cooking Temperature. Some Modern Day Tandoors Use
Electricity Or Gas Instead Of Charcoal.

TANDOOR TANDOORI PRODUCTS

The Tandoor Is Used For Cooking Certain Types Of Afghan, Pakistani And Indian,
Foods Such As Tandoori Chicken,Chicken Tikka And Bread Varieties Like Tandoori
Roti And Naan. The Tandoor Is Basically Used To Cook Meat While Hindus And Sikhs
Of India
ia Are Mostly Vegeatarian So It Was Popularised During Muslim Reign In South

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 INDIAN & TANDOORI CUISINE

Asia. It Is Thought To Have Travelled To Central Asia And The Middle East Along With
The Roma People, Who Originated Amongst The Thar Desert Tribes.

The Tandoor Is Also Known By Other Names -

• In India, The Tandoor Is Also Known By The Name Of Bhatti. The Bhatti Tribe Of The
Thar Desert Of Northwestern India And Eastern Pakistan Developed The Bhatti In Their
Desert Abode, And Thus It Gained The Name.
• In Armenia, It Is Known As A Tonir Which Is A Widely Used Method Of Cooking
Barbecue And Lavash Bread.
• In Georgia It Is Called A Tone And Is Used For Bread And Kebab.
In The Images Below, You Can See The Chef Cooking Some Kababs In The Tandoor
And Also You Can See Him Bake The Naan Bread In The Oven. The Dough Is
Kneaded And Then The Dough Is Stuck To The Walls Of The Tandoor Where It Gets
Baked To For The Naan.

Construction Of Tandoor
They Can Be Large, Permanent Structures Ensconced In A Kitchen Or Outdoor Area,
Or They Can Be Smaller, Portable Ovens That Can Be Carried From Place To Place.
Regardless Of Size, Shape, Or Region Of Origin, All Tandoor Ovens Operate On
Essentially The Same Principle. The Ovens Are Made Of Clay With Some Sort Of
Insulating Material Like Concrete Or Mud On The Outside. They Are Cylindrical And
Often Curve Inward Toward The Top Like A Beehive Or Jug To Concentrate The Heat.
A Top Opening Left Clear To Allow Access And Ventilation.
A Fire Is Built In The Bottom,
Which Heats Both The Walls Of The Oven And The Air Inside To Upwards Of 900°
Fahrenheit! Before Cooking, The Fire Is Allowed To Die Down To Coals So That The
Temperature Remains Consistent While Food Is Cooked.

One Of The Biggest Advantages Of These Ovens Is That Once They Are Heated, They
Will Maintain A Consistent High Temperature For Hours With Very Little Additional Fuel.
This Is A Big Plus In Parts Of The World Where Fuel Is Scarce.

Types Of Tandoors( Material Base)

Tandoor Cooking Finds An Important Place In Many Regions Of South West Asian
Countries. Due To Its Versatility, There Are Many Kinds Of Tandoor Oven Available.
Some Of Them Are:

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 INDIAN & TANDOORI CUISINE

Drum Tandoors - This Is Light Weighted And Portable Tandoor Oven. It Is Generally
Used In Parties And Other Catering Services Where Bulk Of Masses Have To Be
Catered.

Tandoors Made Of Stainless Steels - It Is Widely Used In Large Scale In Restaurants

And Outdoor Service. It Is Rust Free From Exterior And This Makes It more Acceptable
Than Its Clay Counterpart.

Clay Tandoor - If You Are Looking For Authentically Flavored Recipes, Then Clay
Tandoor Is The Best One To Choose For Baking. It Is Made From Clay And Is Not Very
Portable.

Types Of Tandoor, Installation, Uses And Equipments Used With Tandoor

Types Of Tandoor
Conventional Charcoal Tandoor
Gas Tandoor
Electric Tandoor

Conventional Charcoal Tandoor

The Conventional Tandoor Is Made Up Of Clay In Cylindrical Shape With A Mouth At
The Top And A Small Opening At The Bottom To Enable Air Circulation For Proper
Combustion Of The Fuel. We Have Basically Two Types Of Conventional Tandoors.
The Small Home Tandoor And The Larger- Commercial Tandoor.

Gas Tandoor
Gas Tandoor Is Basically A Variation Of The Clay Tandoor. It Is A Metallic Tandoor
Made Of A Special Iron-Alloy Sheet. It’s Basic Construction And Proportions Are The
Same As The Conventional Tandoor. Sizes Can Vary According To The Requirement
And It Works Equally Well. This Tandoor Works On The Principle Of Hot Air Circulation
As Other Ovens, And The Fuel Used Is Cooking Gas.

Electric Tandoor
This Is Other Version Of The Conventional Oven But The Principle Remains The Same
– Circulation Of The Hot Air. It Is Available In Different Shapes That Varies From The
Shape Of Conventional Oven To Very Small Chamber Like Sophisticated Versions. It
Has Electrical Coils Around The Inner Wall That Gets Heated When Power Is Switched
On And It Interns Heat The Air Inside It.

Installation Of Tandoor
The Conventional Tandoor Has To Be Installed And Curred Before Put To Use.The
Clay Tandoor Is Generally Installed In The Kitchen Inside A Brick Structure Or A
Movable Metal Structure. The Gap Between The Cement Plastered Walls And The
Tandoor Are Filled With Insulators.

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While Fixing The Tandoor, The Mouth Of The Tandoor Should Be Nearest To Where
The Cook Stands, And The Opening At The Bottom On The Left Side Wall, Away From
The Chef, So That Direct Heat Is Not Felt While Cooking.

Curing Of Tandoor
Tandoors Have Been Used For Centuries To Prepare Meat Recipes And Special Kind
Of Leavened Flat Breads. Any Tandoor Before Being Put Into Production Is Cured Or
Seasoned To Get Used To Heat And Fire. A Variety Of Methods Have Been Developed
Over The Years To Season The Tandoors To Cook The Tandoori Recipes To
Perfection. A New Tandoor Should Be Smooth From In Inside. An Emulsion Of Green
Leaves Like Spinach, Buttermilk, Jaggery, Mustard Oil And Salt Is Used To Coat The
Inside Walls, Then, The Tandoor Should Be Lit On Low Heat And The Temperature Is
Allowed To Rise Gradually. The Applied Emulsion Will Peel Off. Replace It With Another
Application Of The Emulsion. This Process Is Repeated For Three To Four Times.
Finally Brine Is Sprinkled On The Sides And Left To Dry. To Keep The Tandoor In Good
Condition, Coat The Inner Walls Of Tandoor With The Paste At Least Once A Fortnight.

Fuel
Wood Was The Fuel Originally Used For Firing The Tandoor.But Now A Days Charcoal
Is Used Widely. The Quantity Of Fuel Required Depends On The Size Of The Tandoor
And The Type Of Operation. Generally The Home Tandoor Takes 20-40 Minutes To
Heat Up And The Large Professional Tandoor Takes Hours To Heat Up And Operates
Upto 6- 8 Hours.

Uses Of Tandoor
Cooking Oven Is The Equivalent Of The Western Barbeque. Marinated Meats,
Vegetables, Seafood On Skewers And Indian Breads Along The Walls Are Cooked In
Tandoors That Come Out As The Most Delicious And Mouthwatering Tandoori Dishes
And Kebabs.
Cooking Different Foods In The Tandoor Requires Different Temperatures.
It Is Difficult To Get The Right Degree But From Experience One Can Get It Almost
Right. To Control Temperature One Needs A Convex Lid For The Top And The Iron
Disc For The Little Opening At The Bottom. If The Temperature Is Too High The
Charcoal Is Moved To One Side With The Help Of Skewer. If The Temperature Is Too
Low, Then Both Openings Are Opened.
To Find Out If The Temperature Is Right, Try To Stick Bread To The Side. If It Falls, It
Means The Temperature In The Tandoor Is Low. To Maintain An Even Temperature In
The Tandoor, It Is Important That The Charcoal Should Be Evenly Spread At The
Bottom.

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Equipments Used With Tandoor

Seekh
Seekhs Or Skewers Are The Skeletons Supporting The System. They Play A Very
Important Part In This Cuisine. It Is Made From Wrought Iron; They Absorb And
Conduct Heat, Cooking The Meat Both From The Inside And Outside.

The Seekhs Should Always Be Greased And Rubbed With A Cloth Before Putting
Anything On Them. Different Seekhs Serve Different Purposes. They Are Generally
About One Centimeter Thick, Round, And Vary In Length, Depending On The Size Of
The Tandoor.

Mince Kabab Seekhs Are Pointed At Both Ends. This Enables A Seekh With A Number
Of Kababs To Be Cooked From Both Ends And For The Kababs To Be Removed From
Either Side.

It Is Important To Know That Delicate Meats Like Fish, Prawns And Vegetables Need
Thinner Seekhs, As Larger Seekhs Tend To Break Open The Meat Or Vegetable Being
Cooked.

Bread Seekhs Thinner Seekhs

Bread Seekhs( Naan/Roti Pair)

Bread Seekhs Come In Pairs(Commonly Called As Jori In Hindi). One Is Bent At A

Right Angle About An Inch From The End. The Other Ends In A Small Spatula. When
The Bread Is Ready It Is Caught With The Hooked Skewer And Supported From The
Back With The Spatula End Of The Skewer. In Case The Bread Is Still Sticking To The
Walls Of The Tandoor When It Is Ready, A Gentle Scraping Is Done With The Help Of
This Skewer To Take It Off.

Hooks
For Stuffed Chicken And Leaf Wrappered Dishes We Can Make Use Of Hook . One
Hook Link To Another , Rather Like A Chain To Get The Required Length . This Chain

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Is Then Suspended In The Tandoor With The Support If Seekh Resting Across The Lips
Of The Upper Opening.

Mouth Cover/Lid
A Convex Lid Is Used To Regulate The Temperature Of The Tandoor.When The
Temperature Of Tandoor Is More The Mouth Is Covered That Cut Off The Oxygen
Supply And Helps To Bring Down The Temperature. And When The Temperature Is
Low This Lid Is Removed From The Mouth And Some Times The Small Opening At The
Bottom Is Also Removed To Allow Proper Air Circulation.
Cushion
This Cushion Is Made Of Coconut Bark That Is Tied Very Tightly In A Cloth. This Is
Used To Stick Breads On The Walls Of The Tandoor.

Basting Tray And Basting Brush

The Kebabs Need To Be Baste Time To Time.For This Some Oil Or Melted Butter Or A
Mixture Of Oil & Butter Is Taken In A Tray. It Is Done With The Help Of A Brush(Same
That Is Used In Bakery For Giving Egg Wash) Or Some Where People Use A Small
Piece Of Cotton Cloth.

One Of The World’s Biggest Tandoors Was Built In Azerbaijan's Southern City Of
Astara In 2015. The Height Of The Tandoor Is 6,5m And The Diameter Is 12 M.

Basic Marinades :
1.For Traditional Indian Tandoori Flavour
1.Broiler Chicken 1 Kg
2.Curd 1 Cup
3.Lemon Juice 3 Tbsp
4.Red Chillies 1 Tsp
5.Ginger Paste 1 Tbsp
6.Garlic Paste 2 Tsp
7. Onion Paste 3 Tsp
8.Oil ¼ Cup
9.Salt To Taste
10. Food Color 1 Tsp
For Chinese Flavour :
1. Broiler Chicken 1 Kg
2. Vinegar ¾ Cup
3. Soya Sauce 2 Tbsp
4.White Wine 2 Tbsp
5.Sesame Oil 1 Tsp
6. Cooking Oil ¼ Cup
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7. Salt To Taste
8. Balck Pepper 2 Tsp
9. Ginger Paste 1 Tbsp
10. Garlic Paste 2 Tsp
For Western Flavour
1.Broiler Chicken 1 Kg
2.Vinegar ½ Cup
3.Lemon Juice 1 Tbsp
4.White Wine 1 Tbsp
5. Olive Oil 3 Tbsp
6. Salt To Taste
7.Pepper 1 Tsp
8.Aromatic Herbs To Taste
9.Worcester Sauce 1 Tbsp

Glossary Of Names And Volumes Equivalent For Paste`s .

English Hindi

Almond Paste Badam Pissa Hua

Coriander Green Paste Hara Dhania Pissa Hua
Garlic Paste Lahsun Pissa Hua
Ginger Paste Adrak Pissa Hua
Onion Paste Pyaz Pissa Hua
Raw Fig Paste Kachi Anjeer Pissi Hui
Kacha Papita Pissa
Raw Papaya Paste Hua
Kacha Ananas Pissa
Raw Pineapple Paste Hua

All Pastes Measured As Follows:

1 Teaspoon = 5 Ml
1 Tablespoon = 15 Ml
1 Cup = 240 Ml

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TANDOORI DISHES
1. Tandoori Gobi Step 4: Add The Cauliflower And Keep
Aside For One Hour .

Step 5: Oil And Wipe The Skewer .

Skewer The Cauliflower , Make Sure
Thatt They Are Covered With The
Tandoor And Cook For 5 Minutes.
Step 6:Remove
Remove The Skewers And
Baste , Put Them Back In Tandoor For
A Couple Of Minutes .

Ingredients: 2.Vegetarian Seekh Kabab

1. Cauliflower(Large) 2

Marinade :
2. Ginger Paste 1 Tbsp
3.Garlic Paste 2 Tsp
4. Fennel ½ Tsp
5.Curd 1 Cup
6.Oil 3 Tbsp
7. Turmeric ½ Tsp
8. Red Chilli Powder 2 Tsp
9.Roasted Gram Flour 1 Tsp
10.Salt To Taste
11. Butter For Basting
Method : Ingredients :
Step 1: Cut The Cauliflower Into 1. Potato (Medium Size) 4
Medium Size Flower. Rick The Flowers 2. Indian Cottage Cheese ½ Cup
All Over And Boil With Turmeric Till Half 3. Yam (Chopped) 2 Cups
Done. 4. Cashewnuts(Ground) ½ Cup
Step 2:Remove
Remove And Drain The 5. Ginger Paste 2 Tsp
Cauliflower And Cool . 6. Garlic Paste ½ Tsp
Step 3: Mix All The Ingredients To A 7. Onion(Minced) ½ Cup
Uniform Thick Paste Except Cauliflower 8. Green Chilly(Minced) 1 Tbsp

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9. Green Coriander(Minced) 2 Tbsp Marinade

10.Cumin Seeds(Roasted) 1 Tbsp 1.Hung Curd 50gm
11.Red Chilli Powder 1 Tsp 2.Salt To Taste
12.Bread Crumbs 1 Cup 3.Deggi Mirch ½ Tsp
13.Food Color 1 Tsp 4.Coriander Powder ½ Tsp
14.Salt To Taste 5.Garam Masala ½ Tsp
15.Oil 2 Tbsp 6.Ginger Garlic Paste 2 Tsp
(For Basting) 7.Cumin Powder 1 Tsp
Method: 8.Mustard Oil 50 Ml
Step 1: Boil The Potatoes And The Yam 9.Lemon Juice 1 Tsp
Separately .
Step 2: Mash Them . Knead All The Method :
Other Ingredients With Potatoes And Step 1: Cut Paneer Into 2 * 2 Inches
Yam Making A Slightly Stiffed Dough . Cubes .
Step 3: Oil And Wipe The Skewers . Step 2: Cut Vegetables Into Cubes .
Press Into Sausage Chopped Kabab Step 3: Mix All The Ingredients And
Directly Into The Skewer .Baste And Put Keep For Half An Hour .
Them Into The Tandoor And Cook Till It Step 4: Skew The Paneer With
Achieves Light Color . Vegetables .
Step 4: Garnish With Khatta Masala Step 5: Put Into Tandoor And Roast For
And Tomato Chutney . 10-15 Minutes .
Step 6: Serve With Salad And Mint
3. Paneer Tikka Sauce .

4. Tandoori Chicken

Ingredients :
1.Paneer 250 Gm Ingredients :
2.Capsicum 1 1. Chicken 300 Gm
3.Tomato 1
4. Onion 1 Marinade – 1
2. Vinegar 2 Tbsp
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3. Red Chilli Powder ½ Tbsp Ready, Serve With Chutney And

4. Oil 3 Tbsp Tandoori Khatta Masala .
5. Salt To Taste 5. Tandoori Fish
Marinade – 2
6.Yoghurt 1 Cup
7.Ginger Paste 2 Tbsp
8.Garlic Paste 1 Tbsp
9. Bay Leaf 1
10.Cloves 2
11.Cardamom(Green) 2
12.Mace ¼ Tsp
13.Black Pepper Corns 1 Tbsp
14.Caraway Seeds 1 Tsp
15.Red Chillies 2 Ingredients:
16.Oil 1 Tbsp 1. White Fish ½ Kg
17.Salt 1 Tsp (Cut Into 2-3inch Pieces)
18.Food Color(Optional) 2 Tsp 2.Ginger(Chopped) 1 Tbsp
19. Ghee(For Basting) ¼ Cup 3.Garlic Cloves 4
4.Vinegar 1/3 Cup
Method : 5.Salt To Taste
Step 1: Clean The Chicken . Make Cut 6.Coriander Powder 1 Tbsp
On The Breast And Legs . 7.Cumin Powder 1 Tbsp
Step 2: Mix All The Ingredients Of 8.Black Pepper Powder 1 Tsp
Marinade 1 . Cream The Mix All Over 9.Vegetable Oil ½ Cup
The Chicken . Leave Aside For One
Hour . Method :
Step 3: Mix All The Dry Ingredients Of Step 1: Blend Together Ginger, Garlic,
Marinade 2 . Then Mix Them With The Viengar,Salt, Coriander, Cumin And Oil
Rest Of The Ingredients And Stir With A In The Blender To Form Fine Paste
Wooden Spoon . Step 2: Marinate The Fish Pieces Into
Step 4: Take A Large Bowl And Pour The Paste For About Four Hours In The
The Marinade And Place The Chicken Refrigerator
In It . Role It Well In The Marinade And Step 3: Preheat The Oven On
Leave Aside For 6 Hours . Maximum Heat Broil
Step 5: Oil And Wipe The Skewer Skew Step 4: Cover The Oven Tray With Foil
The Chicken . Put It In The Tandoor And To Avoid Mess.
Remove And Allow The Drippings . Step 5: Place The Marinated Fish
Step 6:Baste The Chicken And Put In Pieces On The Tray And Broil For About
The Tandoor For 10 Minutes. When 8-10 Minutes.

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Step 6: Turn Over The Broil For About 8 Step 8: Serve The Tandoori Fish Hot
Minutes Again . With Your Favourite Chutney.
Step 7: Keep A Constant Check .
Broiling Time May Depend On The
Thickness Of Fish Pieces.

Tandoori Breads :
Recipe 1. Butter Naan Ingredients : 1. Whole Wheat Flour(Atta) 1 ½ Cup
1.Wheat Flour 50 Gm 2.Chickpea Flour(Besan) ½ Cup
2.Butter 50 Gm 3. Salt ½ Tsp
3.Yoghurt ½ Cup 4. Warm Water 1 Cup
4.Baking Powder 1 Tsp 5.Melted Ghee(For Basting)
5. Yeast 1 Tsp 6. Flour: For Dusting And Rolling
6. Egg 1 No’s Method ;
7.Oil 2 Tbsp Step 1: Mix Besan , Atta And Salt . Add
8.Salt ½ Tsp Water As Required To Make A Non
9.Water As Required Sticky Dough .
Step 2: Make 8-10 Round Balls Of The
Method : Dough .Flatten Them On Rolling Board.
Step 1: Blend The Flour, Baking Step 3: Heat The Griddle And Put
Powder, Yeast And Salt. Rolled Chapatti An Hot Tawa. Cook Till
Step 2: Beat Egg. Mix Into The Little Brown
Flour(Step1).Add Oil And Yoghurt. Step 4: For Basting Use Melted Ghee
Step 3:Knead Well And Make Smooth And Cook It.
Dough.Set Aside For 4 Hours.Till It Step 5: Turn Over The Roti As Per
Doubles Itself. Requirement.Serve Hot.
Step 4:Make 8-10 Equal Balls. Flatten
Each To Approx . 8”Diameter . Pull The Recipe 3 : Stuffed Naan
Dough Gently And Give It Its Traditional Ingredients :
Shape . 1.Potatoes(Boiled) ½ Kg
Step 5: Slap It On The Walls Of Hot 2. Garam Masala 2 Tsp
Tandoor. When It Browns Slightly And 3.Green Chillies(Chopped) 3
Rises , Use A Pair Of Bread Seekhs 4.Raw Mango Powder 1 Tsp
And Remove . Spread Butter And Serve 5.Oil 1 Tbsp
Hot. 6.Salt 1 Tbsp
Recipe 2 : Missi Roti 7.Water 2 ½ Cups
Ingredients :

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Method : Step 3: Make Round Balls. Stuff With 1

Step 1: Make A Dough Same As Naan. Tbsp Of Stuffing(Step 2)In The Centre.
Step 2: Mash The Potaoes , Add Green Step 4: Slowly Press The Ball Into Flat
Chillies, Dery Mango Powder, Salt , Circular Shape And Bake Into Tandoor.
Garam Masala. Mix Well Step 5: When It Becomes Little Brown
Keep It Out With Bread Seekhs.

Special Words Used In Cooking

1. Acidulate – To Make A Dish Slightly Sour Or Acidic In Order To Bring Out Other
Flavours, Or To Make The Dish More Tender. Usually Done By Adding A Small Amount
Of Lemon Juice Or Vinegar.

2. Al Dente – Pasta That Has Been Cooked Tender But Slightly Firm, But Not Hard.
Italian For ‘To The Tooth’.

3. Bake Blind – To Bake An Empty Pie, Tart Or Flan Shell So The Pastry Is Partially
Cooked Before The Filling Is Added, Or To Cook Completely If The Filling Isn’t To Be
Cooked With The Shell.

4. Baste – To Moisten Foods With Fat Or Other Seasoned Liquids During Cooking.
Basting Prevents Drying Out And Adds Flavour.

5. Beat – To Mix Foods Thoroughly To A Smooth Consistency Using A Spoon, Fork,

Whisk Or Electric Beater/Mixer.

6. Blanch – To Plunge Fruits Or Vegetables Briefly In Boiling Water To Lock In Colour

And Flavour. They Are Then Refreshed In Very Cold Or Ice Water To Stop It Cooking
Further.

7. Braise – To Cook Gently In A Small Amount Of Liquid In A Covered Pan.

8. Broil – To Cook Above Or Below A Direct Heat Source, Usually On A Rack Or Spit In
An Oven.

9. Bruise – To Crush Gently Using A Heavy Knife, Pestle Or Rolling Pin To Release
The Flavours Of Spices, Citrus Peel, Lemongrass, Etc.

10. Caramelise – The Process Of Browning Sugar. Granulated Sugar Can Be

Caramelised In A Pan Until It Turns Brown And Takes On A Nutty Flavour. Fruit And
Vegetables Can Also Be Caramelised By Cooking Them Slowly In A Small Amount Of
Fat Until They Are Brown And Shiny.

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11. Crumb – To Coat Uncooked Food In A Breadcrumbs Or Other Crumbs (Such As

Cereal), Before Frying Or Baking To Give It A Crisp, Crunchy Texture.

12. Deseed – To Take The Seeds Out Of A Fruit Or Vegetable, For Example, A Chilli
Or Tomatoes.

13. Devein – The Process Of Removing The Black Thread-Like Tract From The Back
Of A Prawn With A Small Knife.

14.Dilute – Thinning A Liquid Or Reducing The Intensity Of Flavour By Adding Liquid.

15. Dry-Fry – To Cook Food In A Dry Frying Pan (Usually Non-Stick) Without Any Oil;
This Method Is Usually Used For Sausages, Bacon, Nuts And Seeds.

16. Dust – To Top Or Decorate A Dessert With A Fine Coating Of Icing Sugar Or Cocoa
Powder By Using A Fine Sieve And Sifting The Icing Or Powder Through.

17. Emulsify – To Put Two Or More Liquids Together That Do Not Usually Mix Into One
Another – Like Oil And Vinegar. The Process Involves Whisking One Liquid Very Slowly
Into The Other.

18. Fold – A Way Of Mixing Light Ingredients Together Without Altering The
Consistency. Best Performed With A Rubber Spatula And An Over-And-Under Turning
Technique, Rather Than Traditional Stirring.

19.Grease – To Cover A Pan Or Dish With Butter Or Oil To Prevent Food From
Sticking.

20. Knead – To Work The Dough By Folding, Pushing Away, Turning Slightly Then
Repeating. Bread Dough Is Kneaded For At Least 10 Minutes To Develop The Gluten In
The Dough; Scone Or Pastry Dough Is Kneaded Lightly And Gently And Only Once Or
Twice To Make Dough Smooth (Over-Kneading Will Result In Tough Scones Or Pastry
Dough!).

21. Knock Back – After Bread Dough Has Been Left To Rise, It Needs To Be Pressed
Down To Allow Excess Air To Escape. This Is Known As Knocking Back.

22. Julienne – To Cut Food Into Long Thin Strips Resembling Matchsticks. Most
Commonly Used When Preparing Vegetables.

23. Marinate – To Soak Meat, Chicken Or Fish In A Flavoured Liquid Mixture.

24. Macerate – To Soak Fruit In A Flavoured Liquid Mixture.

25. Parboil – To Boil A Food, Usually A Vegetable, Until It Is Partially Cooked.

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26. Pare – To Cut The Skin Off A Fruit Or Vegetable With A Small Knife, To Ensure You
Lose As Little Of The Flesh As Possible.

27. Poach – To Cook A Food By Placing It In A Pot Of Seasoned Simmering Liquid.

28. Reduce/Reduction – To Thicken And Intensify The Flavour Of A Liquid By Boiling It

Till The Liquid Reduces In Volume, So The Flavour Is Concentrated.

29. Scald – To Heat A Liquid Almost To Boiling Point, But Only Until Tiny Bubbles Form
Around The Edge Of The Mixture.

30. Sauté – To Cook Small Pieces Of Food In A Small Amount Of Butter Or Oil Over A
High Heat In A Shallow Pan, Turning And Tossing The Food So It Colours Evenly.

31. Score – To Make Narrow Cuts In A Diamond-Shaped Pattern On The Surface Of A

Food. This May Be Done To Allow The Food To Absorb More Flavour, To Tenderise
The Dish Or Simply To Decorate It.

32. Sear – To Brown Meat Over A High Temperature Very Quickly In Order To Seal In
The Juices.

33. Season – To Improve The Flavour Of Food By Adding Salt, Pepper And Other
Spices And Flavours.

34. Shallow-Fry – To Cook Food (Such As Cutlets, Fritters, Fish Cakes) In Enough
Butter Or Oil (About Halfway Up The Pieces) So That Once You Turn It Over, It Cooks
Evenly On Both Sides.

35. Shuck – To Remove The Shells From Seafood.

36. Simmer – To Cook A Pot Or Pan Of Food Just Below Boiling Point.

37. Steep – To Stand A Food In Water That Is Just Below Boiling Point To Allow The
Flavours To Emerge.

38. Stir – To Mix With A Utensil The Whole Contents Of A Bowl Or Saucepan, For
Example, To Combine Ingredients Completely Or To Keep The Mixture Moving So That
It Heats Evenly As It Cooks.

39. Stir-Fry – Food That Is Cooked Over A High Heat With A Small Amount Of Oil And
Is Constantly Tossed In The Pan Or Wok. The Food Is Usually Cut In Small Pieces To
Ensure Quick Cooking.

40. Whisk – Using A Fork, Wire Whisk Or Beater, To Incorporate As Much Air As
Possible Into The Mixture So It Is Light And Airy.
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 INDIAN & TANDOORI CUISINE

PRACTICE
RACTICE TEST
INDIAN CUISINE
Q1: How Many Gravies Are There In Indian Cuisines ?
(1) 5 (2) 4 (3) 6 (4) 7
Q2 : Paneer Pasanda Goes In Which Gravy ?
(1)Tomato Gravy (2) White Gravy (3)Brown Gravy (4)Yellow Gravy
Q3: Which Method Is Known As Dry Cooking Method ?
(1)Deep Fry (2) Oven (3) Grill (4) Boiling
Q4: Correct Spell Of Tej Patta In English Is ?
(1)Bie Leaf (2)Bya Leaf (3)Bay Leaf (4)Bey Leaf
Q5: Which Of The Following Spices Belong To Indian Cuisine ?
(1)Msg (2)Rosemarry (3)Bay Leaf (4)White Pepper
Q6 : Indian Breads Are A Delight. Which Of The Following Is Not A Bread From
India?
(1) Challah (2)Poori (3) Paratha (4) Chapati
Q7: Lassi Is A Drink Made From Which Dairy Product?
(1) Buttermilk (2)Heavy Cream (3) Yogurt (4)Cream Cheese
Q8 : Best Accompliment With Indian Snacks Is :
(1)Soya Sauce (2)Chilli Vinegar (3)Mint Sauce (4)Saunth Sauce
Q9: Which Ingredient Is Used For Preserving Natural Natural Color Of Food While Boiling
(1)Salt And Sugar (2)Honey (3)Msa Salt (4)None Of These
Q10: Name 5 Indian Spices :
.............................................................................................................................
.................................................................................................................................
Q11:
11: Name Any Two Desserts Which Belong To India ?
................................................................................................................................
..................................................................................
Q12: Name Two Snacks Which Come Under Indian Cuisine ?
.....................................................................................................................
................................................................................................................................
Q13: Write Two Other Names Of White Gravy ?
.............................................................................................................................
................................................................................................................................
Q14: Mention Any 2 Dishes Of Steaming Method?
.................................................................................................................................
..........................................................................................................
Q15: Describe Any 4 Methods Which Come Under Medium Of Liquid ?
.............................................................................................................................
..................................................................................................................................
( Q16- Q20 : Write True Or False )
Q16: Broccoli Is An Indian Vegetable ?
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 INDIAN & TANDOORI CUISINE

Q17: Do Dishes Represent The Culture Of One State ?

Q18 :Fine Chopping Is Also Known As Minced Chopping ?
Q19 :Poaching Is Same As Frying Method ?
Q20: Milk Or Butter Can Be Stored For One Month ?

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PRACTICE TEST
SOUTH INDIAN CUISINE
Q1 : Idli Have ________________________________
(1)Rough Texture (2)Sponge Texture
(3)Hard Texture (4)Dough Style Texture
Q2 : Best Accompliment With South Indian Food Is :
(1)Mayonnaise (2)Coconut Chutney
(3)Tomato Sauce (4)Chilli Sauce
Q 3: Which Of The Following g Is A South Indian Dish ?
(1)Pulav (2)Rasam (3)Fried Rice (4)Champ
Q 4: Which Of The Following Is A Famous South Indian Dessert ?
(1)Gulab Jamun (2)Rasgulla (3)Rabri (4)Kheer
Q 5: Which Of The Following Is A South Indian Snack ?
(1)Samosa (2)Bhelpuri (3)Pav Bhaji (4)Kheer
Q 6: Which Of The Following Is A South Indian Breakfast Dish ?
(1)Bisi Bele Bath (2 )Upma (3)Idli (4)Chapatti
Q 7: How Is Traditional South Indian Food Served ?
(1) In Bowl (2)In Platter (3)Banana Leaf (4)Date Leaf
Q 8: Which Of The Following Popular Dishes Is Originated In South India ?
(1)Gobi Manchurian (2) Shorba (3)Chutney (4)Tandoori Roti
Q 9: Which Is The Basic Tempering Of South Indian Food ?
(1)Mustard Seeds And Curry Leaves (2)Curry Leaves And Cumin See Seeds
(3)Pepper Corns And Green Chilly (4)All Of These
Q10: What Is The Popular Dish Of South India ?
(1)Gojju (2)Papad (3)Kheer (4)Payasam
Q 11: Which Of These Is An Important Ingredient Of South Indian Cooking ?
(1)Lassi (2)Ghee (3)Coconut Oil (4) Curd
Q 12: What Is The Main Ingredient Of Idli?
(1)Refined Flour (2)Gramflour (3)Semolina (4)Urad Dal
Q13: What Is Dosa ?
(1)A Kind Of Bread (2) Kind Of Soup (3)Kind Of Pizza (4)None Of These
Q 14:Which Leaf Is Used For South Indian Cooking ?
(1)Bay Leaf (2)Tulsi Leaf (3)Kadhi Leaf (4)Mango Leaf
Q15: Name Any Four Famous Dishes Of South India? .............................

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 INDIAN & TANDOORI CUISINE

PRACTI
PRACTICE TEST
TANDOORI CUISINE
Q 1: What Is The Base Of Tandoor ?
(1)Gravies (2)Marination (3)Boiling (4)Sauces
Q 2: Which Of The Following Is A Tandoori Bread ?
(!)Chapatti (2)Poori (3)Challah (4)Naan
Q 3 : Major Ingredient In Tandoor Is Ghee. Explain Ghee in one word ?
(1)Flour Made Of Chickpeas (2)A Type Of Chutney
(3)Clarified Butter (4)None Of These
Q 4: What Is The Base Of Real Marination?
(1)Curd (2)Lassi (3)Milk (4)Juice
Q 5: Tandoor Comes Under Which Method Of Cooking?
(1)Deep Fry (2)Boiling (3)Roasting (4)Poaching
Q 6:All Tandoor Items Are Cooked In Which Medium Of Cooking ?
(1)Medium Of Fat (2)Dry (3)Medium Of Liquid(4)Botha And B
Q 7: When Dish Is Half Done ,Brushing Oil On It Is Known As ?
(1)Basting (2)Dusting (3)Folding (4)None Of These
Q 8: Which Accompliment Is Most Common In Tandoori Cuisine ?
(1)Pasta Salad (2)Fresh Salad (3)Russian Salad (4)Aloo Chana Salad
Q 9: Tandoor Is Invented By :
(1)Americans (2) Italians (3)Canadians (4)Indians
Q 10: All Marinations Are Prepared Pre By Which Method :
(1)Kneading Method (2)Creaming (3)Rolling (4)Folding
Q 11: What Is The Correct Time For First Marination For Poultry Items In Tandoor
1)30 Mins (2)15 Min (3)1 Hour (4)8 Hours
Q12: Name Any 2 Accompliments With Tandoori Dishes .
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Q 13: Name Any Two Marinations Which Come Under Tandoori Cuisine ?
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Q14: Name Any 10 Tandoori Dishes ?
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Q 15: Explain Tandoor ?
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