MENU

1. DHANIA SHORBA
2. SOYA KHEEMA SAMOSA
3. ALOO KI TEHRI
4. DAL MAKHANI
5. PINEAPPLE RAITA
6. BESAN LADOO

TOMATO DHANIA SHORBA

SR.NO Ingredients UNIT RATE/UNIT QNTY COST METHOD
1. Heat oil in a saucepan over medium-high heat, Once the oil is hot, add ginger,
1 CORIANDER LEAVES 2 TBSP garlic, and saute for 30 secs.

2. Next, add onions and saute till they turn translucent.

2 WATER AS REQ

3. Add Tomato puree and saute for 2 minutes until it thickens, and then add
3 TOMATO 3 TO 4 NOS water (if required), salt, and black pepper and bring it to boil.

4 CORIANDER SEEDS 2 TBSP 5. Then add finely chopped coriander (cilantro) and mix well.

5 CLOVES 3 TO 4 NOS 6. Serve Hot

6 GINGER 1 TSP
7 GARLIC 1 TBSP
8 OIL 2 TBSP
9 SALT TO TASTE
10 ONIONS 1 SMALL
11 BLACK PEPPER CORNS 2 TO 3 NOS

SOYA KHEEMA SAMOSA

SR.NO Ingredients UNIT RATE/UNIT QNTY COST METHOD

TAKE 1/2 CUP SOYA GRANULES, ADD 2 CUPS HOT

WATER
1 SOYA GRANULES 1/2 CUP

2. ADD 1/2 TSP SALT, KEEP ASIDE TO SOAK FOR

15 MINS
2 GINGER 1 TSP
 3. DRAIN THE WATER, SQUEEZE OUT EXCESS
WATER FROM THE SOYA GRANULES, SET ASIDE
3 TURMERIC 1/4 TSP

4. HEAT 2 TBSP OIL, ADD 1/2 TSP CUMIN SEEDS, 1

CHOPPED ONION, FRY UNTIL GOLDEN BROWN
4 CORIANDER POWDER 1 TBSP
5. ADD 1 TSP GARLIC-GINGER PASTE, 1/4 TSP
5 RED CHILI POWDER 1 TSP TURMERIC POWDER

6. ADD 1 TBSP CORIANDER POWDER, 1 TSP

GARAM MASALA POWDER, 1 TBSP RED CHILLI
6 GARAM MASALA POWDER 1 TSP
POWDER

7. ADD 2 CHOPPED GREEN CHILLIES, 1/2 CUP

BOILED GREEN PEAS, FRY UNTIL THE MASALA
7 SUGAR TO TASTE LEAVES THE SIDES

8. ADD THE READY SOYA GRANULES, MIX WELL

8 GREEN CHILIES 1 TO 2 NOS

ADD SALT TO TASTE, 1 TSP SUGAR

9 SALT TO TASTE

ADD 2 TBSP CHOPPED CORIANDER LEAVES, MIX &

COOK FOR 5 MINS, TAKE OFF HEAT
10 OIL TO FRY
9. TAKE 1 CUP FLOUR, ADD 1 CUP WHEAT FLOUR,
11 CORIANDER LEAVES 2 TBSP 1 TBSP CAROM SEEDS, SALT TO TASTE

10. ADD 2 TBSP CHOPPED CORIANDER LEAVES,

MIX & COOK FOR 5 MINS, TAKE OFF HEAT
12 REFINED FLOUR 1 CUP
11. TAKE 1 CUP FLOUR, ADD 1 CUP WHEAT
13 CAROM SEEDS 1 TSP FLOUR, 1 TBSP CAROM SEEDS, SALT TO TASTE

14 GHEE 2 TBSP 12. ADD 2 TBSP GHEE, MIX WELL

13. ADD SUFFICIENT WATER, KNEAD INTO A STIFF
15 ONIONS 1 MEDIUM DOUGH

16 WATER AS REQ
14. COVER & SET ASIDE FOR 30 MINS
 15. DIVIDE THE DOUGH INTO EQUAL BALLS, ROLL
OUT INTO POORIS, CUT INTO 2 PARTS

16. TAKE 1 PART, JOIN THE EDGES WITH WATER

TO MAKE A CONE, ADD 1-2 TBSP READY FILLING

17. APPLY WATER ON THE EDGES, SEAL THE

SAMOSA LIKE THIS

18. FRY THE SAMOSAS ON LOW HEAT UNTIL

GOLDEN BROWN & CRISP ON ALL SIDES

19. DRAIN ON ABSORBENT PAPER

20. SERVE HOT

AALO KI TEHRI

SR.NO Ingredients UNIT RATE/UNIT QNTY COST METHOD

1. Heat oil add cumin, black pepper, bay leaves and onion
brown. now add potatoes and fry. when tender then add mint,
green coriander, tomato, greenchilies, yogurt, all spices powder
and ginger garlic mix. then boil rice and food color add and leave
1 RICE 100 GMS on dum .
2 POTATO 2 SMALL 2. Serve Hot.
3 YOGHURT 2 TBSP
4 CUMIN SEEDS 1 TSP
5 BLACK PEPPER CORNS 1/4 TSP
6 BAY LEAF 2 TO 3
7 GINGER 1/2 INCH
8 GARLIC 6 TO 7 CLOVES
9 GREEN CHILIES 2 NOS
10 MINT 2 TSP
11 CORIANDER LEAVES 2 TBSP
12 GARAM MASALA POWDER 1 TSP
 13 TOMATOES 1 NOS
14 ONION 1 MEDIUM
15 OIL 2 TBSP
16
DAL MAKHANI
SR.NO Ingredients UNIT RATE/UNIT QNTY COST METHOD
1 BLACK URAD 50 GMS 1. Soak black urad dal, Rajma , and chana dal for 8 hours in the water.

2. Drain excess water from soaked dals and rajma. Add soaked black
urad dal, chana dal and rajma, 2-cups water and salt in 4-5 liter capacity
aluminum or steel pressure cooker. Close the lid and pressure cook them
over medium flame until 1-whistle, then reduce flame to low and cook for
2 RAJMA 50 GMS 4-5 whistles.

3. Turn off flame and let it sit idle and pressure release naturally, approx.
6-8 minutes. The dals and rajma should have turned softer now, open the
lid and lightly mash dals with a large spoon. Do not mash completely,
there should be some whole dals and rajma present after mashing, it will
3 CHANA DAL 50 GMS give the right texture.

4. Heat oil in a pan over medium flame. Add cumin seeds and allow them
to sizzle. Add chopped onion and sauté until it turns translucent. Add
grated ginger, crushed garlic and chopped green chilli, sauté until garlic
4 OIL 2 TBSP paste turns light brown, about half minute.

5 ONION 1 LARGE 5. Add and mix turmeric powder and coriander powder.

6 TOMATOES 2 NOS 6. Add chopped tomato and cook until they turn soft, about 2-minutes.

7. Add cooked dal, salt (only if required, because we have already added
it in dal while pressure cooking) and 1-cup water. Let it cook over medium
7 BAYLEAF 2 NOS flame for 4-5 minutes or until you get the desired consistency.

8 BLACK CARDAMOM 2 NOS 8. Add butter, mix well and cook for 2-minutes.

9 CLOVES 3 TO 4 9. Add fresh cream.Mix well and cook for a minute.

10. Do not cook for long time after adding cream otherwise it may curdle.
Remove pan from flame.
10 CUMIN SEEDS 1 TSP

11. Transfer prepared dal to serving bowl. Garnish with chopped

11 FENUGREEK SEEDS 1/4 TSP coriander leaves or milk cream and serve hot.
 12 TURMERIC 1/4 TSP
13 KASHMIRI RED CHILI POWDER 1 TSP
14 GARAM MASALA POWDER 2 TSP
15 CORIANDER POWDER 1 TBSP
16 FRESH CREAM 1 TBSP
17 GINGER 1/2 INCH
18 SALT TO TASTE
19 SUGAR TO TASTE
20 WATER AS REQ
21 GARLIC 2 TBSP
22 ASEFOTIDA 1/4 TSP
23 BUTTER 2 TBSP
24 CORRIANDER LEAVES TO GARNISH
PINEAPPLE RAITA
SR.NO Ingredients UNIT RATE/UNIT QNTY COST METHOD

To make Pineapple Raita, first take a deep bowl and add the cuds to it.whisk it up
1 CANNED PINEAPPLE 2 NOS well to get a smooth and silky texture.

2 CURD 1/4 CUP 2. Chop up the canned pineapple finely.

3. Now, add the chopped canned pineapple into the curd. We are using canned
pineapple because the acid content in fresh pineapple is too high and it might affect
3 SALT TO TASTE the texture of the curd.

4. Add the powdered sugar for the desired mild sweetness in the Pineapple Raita.
4 SUGAR TO TASTE

5 TO TASTE 5. Now, add the jeera powder to perk up the flavours of the Pineapple Raita.

6. Finally, add the salt to taste to the Pineappe Raita.

7. Mix it very well using a spoon.

8. Place the Pineapple Raita in the refrigerator for at least 1 hour and serve it chilled
with parathas and subzis.
BESAN LADOO
SR.NO Ingredients UNIT RATE/UNIT QNTY COST METHOD
1. To make besan ladoo, heat the ghee in a deep non-stick pan, add the
besan, mix well and cook on a medium flame for 13 minutes, while
stirring continuously.
1 BENGAL GRAM FLOUR 1 CUP

2. Switch off the flame and keep stirring for 1 more minute.
2 SUGAR 1 CUP
 3. Transfer the mixture into a plate and keep aside to cool for 1 hour or
till the mixture cools down completely.
3 GHEE 1/4 CUP
4. Add the sugar, coarsely powdered almonds , cardamom powder and
mix well while rubbing the mixture in between your palms till it gets a
4 ALMONDS GARNISH crumbly texture.

5. Take a small portion of the mixture and shape it into a round ladoo
5 GREEN CARDAMOM 1 TSP

6. Repeat step 5 to shape 17 more besan ladoos.

7. Garnish the besan ladoos with almond slivers and store in an air-tight
container.