KANTIPUR

Cooking Guide

Bijaya Poudel

KANTIPUR HOTEL TRAINING CENTER

Sundar Marg, Chipledhunga, Pokhara, Nepal
Tel. : 061-537915, 540884, 531615
E-mail : info@kantipurhtc.com
URL : www.kantipurhtc.com

Kantipur Cooking Guide

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 KANTIPUR
Cooking Guide

Author : Bijaya Poudel

Publisher : Kantipur Hotel Training Center

Published Date : 2070 Baisakh

Published Copies : 15000 Pcs.

Copyright : © Author

Price : NRs. 250.00

Layout & Printed : Magan Offset Press

New Road, Pokhara, Tel. : 061-540492

ISBN : 978-9937-2-6277-4

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Some Words from Author

Many many congratulations to all on joining the world of hotel

industry. Hotel industry is an expanding economic factor of the
modern world which is considered as one of the main sector of
tourism industry. It is also regarded as the largest industry of the
world where the scope and it's importance is rapidly increasing day
by day in context of our country 'Nepal'.

As this is well known fact that, both academic and vocational

education system is being developing day by day by still students
are really facing many more diff iculties on understanding and
preparing various cuisines directly in the field. That's why realizing
the importance and aiming to fulfill the need of such students I have
prepared this book which may help them for having better
knowledge in both theoritical and practical level.

I have prepared this book in simple and systematic way which is the
result of my long experience in the field of hotel industry. Many
informations related on cooking are mentioned here. That's why
not only a students even all the housewife's can prepare any dish at
home and can enjoy it.

In preparing this book, I have got invaluable support and cooperation.

Special thanks go to Mr. Nischal Devkota (NTHMC), Lalit Lamichhane
(Taj Group), Dilip Maharjan (Fulbari Resort & SPA), Bajra Mohan
Poudel, Bhuwan Silwal, Tekendra Tulachan (CTEVT), Rajkumar Karki
(Fishtail Lodge), Rishendra Bhusal (Zumera Beach, Dubai), Samsad
Pun (NTHMC), Hari Adhikari (Pokhara Grande), Khadka Subba (DTS),
Prem Thapa (Shangri-La Village).

Finally, any suggestions for correction of omissions will be highly

appreciated for the further improvement.

Bijaya Poudel
Kantipur Cooking Guide
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 Kantipur Hotel Training Center
Sundar Marg, Chipledhunga, Pokhara, Nepal, Tel. : 061-537915, 540884
E-mail : info@kantipurhtc.com, URL : www.kantipurhtc.com

About the Author

After the completion of H.M.T.T.C. Kathmandu at 1994, he join

to the Hotel Shankar (First Four Star Hotel) for six months. After
that he joined to Hotel Blue Star (Five Star Hotel) for 2 years at
commi-I From that he started his further carrier on hotel industry
again by joining at Hotel Blue Bird (Three Star Hotel) in Pokhara
for six years at Continental Chef de Partie in 1998. And again at
2004, he joined to Hotel Fulbari Resort and SPA (Casino).

At 2005, after his long experience in the hotel sector of Nepal, he

opened his own hotel training institute named 'Kantipur Hotel
Training Center' at the heart of Pokhara city Chipledhunga.

Being the Managing Director, he established this institute as this

institute is known as the first training institute being bridge
between the hotel operators and unemployed people by providing
them an effective and quality education. As well as job
opportunities in the field of hotel industry.

And similarly he also recently established a Bindabisini Party

Palace Restaurant and Bar.

Publisher

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Content
FOOD PRODUCTION 1 Potato Chat 39
1. Identification of Kitchen Equipments 1 Papad Masala 40
2. Cooking 7 Peanute Masala 41
3. Essential Foundation of Food 10 Mulligatawny Soup 42
Vegetable Pakoda 43
FOOD MEASURES 14 Alu Chop 43
- Knife Handling Techniques 16 Vegetable Shorba 44
- Basic Vegetable Cuts 17 Khuchumber Salad 45
- Food Storage 18 Green Salad 46
Finger Salad 46
TECHNIQUES OF FOOD PRODUCTION 22
Snacks 22 Continental Breakfast 47
French Fries 22 Scrambled Egg 47
Chicken Sandwich 22 Pan Cake 47
Meat Ball 23 Poached Egg 48
Cheese Ball 24 Cheese Roasty 48
Chicken Wings 24 Fried Egg 49
Deep Fried Sausage 25
Alu Fry 26 Introduction to Continental Cuisine 50
Roast Chicken Nepali Style 26 Continental Mother Sauce 50
Mandro (Local Fish Fry) 27 Veloute Sauce (Blond Sauce) 51
Chara Sandheko 28 Consommé Soup 51
Sukuti Sandheko 29 Minestrone Soup 52
Alu Chukane (Palpali Achar) 30 Mayonnaise Sauce (Cold Sauce) 53
Hazbrown Potato 31 Russian Salad 54
Potato Egg Salad 54
Indian Breakfast 32 Coleslaw Salad 55
Puri 32 Chicken Burger 56
Bhaji 32 Hot Dog 57
Chhole 33 Hollandaise Sauce (Warm Sauce) 57
Bhatura 34 Grilled Fish with Hollandaise Sauce 58
Alu Paratha 35 Tomato Sauce (Concase Sauce) 59
Vegetable Cutlet 36 Pizza 60
Egg Bhujiya 37 Pasta 61
Masala Omelette 37 Spaghetti Bolognaise 61
Vegetable Lasagna 62
Indian Soup & Salad 38 Vegetable Shashlik 63
Kidney Bean Soup 38 Chicken Hungarian Goulash 64
Tomato Shorba 39 White Sauce (Béchamel Sauce) 65

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 Vegetable Au Gratin 66 Chicken Korma Curry 98
Chicken Ala King 66 Green Gravy 99
Brown Sauce (Espagnole Sauce) 67 Palak Pannier 100
Chicken Sizzler 68 Kadhai Gravy 100
Beef Stroganoff 69 Fish Kadhai Curry 101
Pulaw (Pilaf) 102
Introduction to Chinese Cuisine 71 Alu Jeera 103
Chinese Mother Sauce 72 Chicken Biryani 104
Sweet Corn Soup 72 Raita 106
Whole Corn Salad 73 Dal Makhani 106
Vermicelli Salad 73 Naan 107
Hot and Sour Soup 74 Variations 108
Hot Garlic Sauce 75 Tandoori Roti 109
Chicken Chilly 76 Tandoori Chicken 110
Schwann Sauce 77 Kabab 111
Schwann Cabbage 77 Hussaini Kabab 111
Chowmein 78 Sikh Kabab 112
Vegetable Noodle Soup 79 Hara Bhara Kabab 113
Mo:Mo 80 Sweet Dish / Dessert 114
Sweet and Sour Sauce 81 Sabudana Khir 114
Sweet and Sour Fish 81 Sewai Khir 115
Spring Roll 82 Sahi Tukra 116
Chicken Cashew nut 83 Gulab Jamun 116
Sesame Chicken 84 Rash Bari 117
Vegetable Fried Rice 84
Chinese Omelets 85 BAKERY 118
Stir Fry Vegetable 86 Muffin Cake 118
Chinese Chopsuey 86 Cookies (Biscuits) 119
Pork Roast Chinese Style 87 Bread 119
Manchurian Sauce 88 Sponge 120
Vegetable Ball Manchurian 89 Icing 121
Cake 121
Introduction to Indian Cuisine 91 Rajama Masala 123
Indian Mother Sauce 92 Began ka Bharta 124
Note for preparing Gravy 92 Dal Tadka 124
Yellow Gravy 93 Mutton Roghanjosh 125
Vegetable Kofta Curry 94 Missi Roti 126
Chicken Curry 95 Mutton do Pyaja 127
Red Gravy 95 Navarathna Curry 127
Pannier Butter Masala 96 Dhangri Sahi Pannier 128
White Gravy 97 Khasta Roti 128

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 Mutton Vindalu 129 e]h sf]km\tf s/L 147
Sahi Korma 129 gg e]h 148
Macaroni Carbonara 130 dvfgL ;; 148
kgL/ a6/ d;nf 148
FOOD PRODUCTION (COOK) 135
INDIAN BREAKFAST 135
sf]df{ ;; 149

k'/L 135
e]h tyf gg e]h sf]df{ s/L 149

efhL 135
u|Lg u|e] L 149

5f]n] 136
;fu uf]i6 150

e6'/f 136
kfns cfn' 150

e]lh6]an s6n]6 137

kfns kgL/ 150

cfn' k/f7f 137

s8fO{ u|e] L 150
Pu s/L 151
CONTINENTAL BREAKFAST 138 lkm; s/L 151
k|mfO{8 Pu 138 k'nfp 151
d;nf cDn]6 138 ljl/ofgL 152
kf]r Pu 139 cfn' lh/f 152
:qm\ofDaN8 Pu 139 bfn dvgL 152
Pu e'lhof 139 gfg 153
kfg s]s 140 tGb'/L lrs]g 153
CHEESE ROASTY 140 tGb'/L /f]6L 154
sjfj 154
INDIAN STARTERS 144 d'u{ dnfO sjfj 154
OlG8og ;nfb / ;'k 144
s'rD' a/ ;nfb 144 INDIAN DESSERT 155
lkm+u/ ;nfb 144 u'nfa hfd'g 155
kf]6f6f] rf6 145 ufFh/sf] xn'jf 155
kfk8 d;fnf 145
lkg6 d;fnf 145 CHINESE COURSE 156
d'nu' sftfgL ;'k 145
xf]nsg{ ;nfb 158

6f]df6f] ;f]af{ 146

ed{;n] L ;nfb 158

t/sf/LsL ;f]af{ 146

x6 ufln{s ;; 158

ls8\gL aLg ;'k 146

l;rjg ;; 159

e]h ksf}8f, cfn' rk, kgL/ ksf}8f 147

rfpldg 159
a]Olhª g'8N; ;'k 160
MAIN COURSE 147 lrs]g g'8N; ;'k 160
INDIAN MOTHER SAUCE 147 e]lh6]an g'8N; ;'k 161
s/L;; 147 df+zfxf/L x6 P08 ;fj/ ;'k 161

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 zfxfsf/L x6 P08 ;fj/ ;'k 161 BAKERY 181
:jL6 sg{ lrs]g ;'k 162 dlkmg s]s 181
:jL6 sg{ e]hL ;'k 162 v6fO{ s'lsh 182
dMdM 162 a|8] 182
dMdM sf] r6gL 163 8'gf]6 183
:jL6 P08 ;fj/ ;; 163 dfOqmf]g s'lsh 183
:jL6 P08 ;fj/ lkm; 164 cf]/G] h s'lsh 183
l:k|ª /f]n 165 PKkn :6«8n 8f] 184
l;;d lrs]g 166 rsn]6 s'lsh 184
lrsg Sof;'g6 166 ANofs km/]i6 s]s 185
k|mfO{8 /fO; 167 e]lgnf :kf]Gh 185
l:6/ k|mfO{8 e]lh6]an 167 rsn]6 :kf]Gh 186
rK;L 168 la:s'6 186
dGr'l/og e]lh6]an 168
ADVANCE COOKING (CURRICULUM) 187
CONTINENTAL 170 Dofqmf]gL sfaf]g{] f/f 187
d'Vo ;; / ltgsf vfgfx¿ 172 kf]s{ rk 187
dfof]gh] ;; 172 cnL{ lkm; k|mfO{ 187
/l;og ;nfb 172 ljkm sf8{g An" 188
sf]n:] nf] ;nfb 173 lrs]g sf]sf]=cf]=ljg 188
kf]66] f] Pu ;nfb 173 lkm; Do'lgo/ 189
e]nt' ] ;; 173 lkm; df]gL{ 189
ldlg:6«fg] L ;'k 174 NofDa rk 190
lrs]g au{/ 175 ;jgd s/L 190
x6 8u 175 lrs]g cfnf lsj 191
xn]G8fOh ;; 176 g/lu; sf]Ktf s/L 191
lkm; jLy xn]G8fOh ;; 176 kf]s{ le08fn' 192
g]kf]lntfgf ;; 177 xf]n 8«fug lkm; 192
lkHhf 177 sNdL sjfj 193
:kf3]6L af]nf]gfOh 178 6\ofª\uL| sjfj 193
x\jfO6 ;; 178 d6g ;]sj' f 194
e]lh6]jn cu|l] 6g 179
lrs]g cfnf ls+u 179
NUTRITIVE VALUE OF FOODS 195
a|fpg ;; 180
-vfBkbfy{df kfOg] kf}li6s tTj_
aLkm :6«fu] gkm 180
Culinary Terms used in Kitchen 196
lrs]g l;hn/ 181 Foods and their Usual Accompaniments 200
Foods and their Suggested Garnishes 200

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Food Production

1. Identification of Kitchen Equipments

The selection of kitchen equipment is of utmost essential aspect,

which begins along with the planning and designing of a commercial
layout of kitchen. The structure of professional kitchen is designed
can be depend upon the level of services, verities of menu and the
efficiency of employees involved in the establishment. Equipment
selected should be durable, convenient and meet the standard of
catering establishment. The creation of the atmosphere by the right
choice of equipment is a contributing factor to the success of food
production area. However, several factors should be considered
while selecting the equipments. Before purchasing or hiring the
equipments, the following points should be considered :
- Appearance : Equipments should look nice and fit-in well with
the overall design.
- Durability : Equipments should be durable that could be used for
long time without any difficulties.
- Capacity : It should efficiently cook the required quantities of food.
- Ease : It should be easy for staff to handle, control and use.
- Attachment : Equipments should have additional attachments
to fit in it when needed.
- Maintenance : It should be easy to clean and maintain.
- Noise : It should be easy to clean and maintain.
- Spare Parts : There should be extra parts to be easily obtained.
- Weight : It should have floor support weight.
- Construction : It should be safe, hygienic, energy efficient and
heat resistant. It should be accident-prone.
- Kitchen Layout : According to the size and layout of kitchen we
have to purchae the equipment otherwise it may create problem
during storing.

Mechanical Equipment
Mechanical means those which usually operated electrically. They
can be small and large in size. Bread Machines, Electric Mixers,
Microwave Oven, Bread Toaster, Refrigerator etc. are some examples.
Cooking Guide
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Large Equipment
Large equipment includes mechanical and manual, also known as
major appliances used for food preparation, cooking and cleaning of
materials in the commercial kitchen. Large equipment are differentiated
from small ones because they are larger, difficult to move, and generally
fixed in kitchen areas to some extent. Examples of large equipments
are : Deep fat fryer, Tandoori Vens, Griller Machines, Salamanders.

Small Equipments/Utensils
Small eqiuipment or utensils are instruments or devices used for
holding and serving food in the kitchen. A small hand tool or material-
handling implement specialized for specific types of processing such as is
used in the kitchen or a laboratory. Utensils are also known as kitchenware
commonly found in the kitchen in many designs, shapes and types for
food preparation and control. Utensils held in the hand and used to form,
shape, fasten, add to, take away from, or otherwise change something
by holding, stirring, hitting, straining, rubbing, measuring, etc. Some name
and uses of the utensils used in kitchen are listed below :
- Work : It is a versatile round-bottomed cooking vessel originating
in China. It is used especially in East and Southeast Asia. These
are most often used for stir frying, but can also be used in many
other ways, such as in steaming, deep/shallow frying, braising,
stewing, smoking, or making soup.
- Saucepan : It is a deep and thick-bottomed pan with a long handle
used for preparing various sauces, soups, stews and curries.
- Frying pan/skillet : It is a flat-bottomed pan used for frying,
searing, and browning foods. It comes in three sizes i.e. large,
medium and small with relatively low sides that flare outwards,
a long handle, and no lid.
- Grill Pan (similar to a frying pan, but with raised ridges to mimic
the wires of an open grill), or griddle (a flat plate heated from
below). Heated transfer to the food when using a grill is primarily
via thermal radiation.
- Pressure Cooker : It is a method of cooking in a sealed vessel that
does not permit air or liquids to escape below a preset pressure.
Because the boiling point of water increases as the pressure
increases, the pressure built up inside the cooker allows the liquid
in the pot to rise to a higher temperature before boiling.
- Whisk : It is a banded wire of steel used to whisk/beat egg, cream,
meringue, sauce and other thick liquid items.

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- Colander : It is a bowl-shaped kitchen utensil with holes and used
for draining food such as pasta. Conventionally, colanders are
made of a light metal, such as aluminum or thinly rolled stainless
steel, but some colanders are made of plastic.
- Mincer/Mincing Machine : It is a kitchen utensil that cuts or chops
food (especially meat) into small pieces.
- Rolling Pin : It is an utensil consisting of a cylinder (usually of
wood/nylocast) with a handle at each end; used to roll out dough.
- Squeezer : It is a kitchen utensil for squeezing juice from citrus fruits.
- Tongs : Tongs are gripping and lifting tools, of which there are
many forms adapted to their specific use. The tongs are the most-
used cooking utensil when grilling, as they provide a way to move,
rotate and turn the food with delicate precision.
- Chafing Dish : A metal pan over a heater; used to cook or to keep
things warm at the table, mostly used in buffet service.
- Baking Tray/Cookie Sheet : A cooking utensil consisting of a flat
rectangular metal sheet used for baking cookies or biscuits.
- Mixing Bowl : It is a deep stainless steel bowl that comes in many
sizes and used for mixing, beating, whisking liquid, semi-liquid,
and solid food as well.
- Sauce/Soup Ladle and Spatula : These are made up of stainless
steel, copper, or wooden used to stir, hold and serve food items.

Cutting Tools
Cutting is the separation of a physical object, or a portion of a physical
object, into two portions, through the application of an acutely directed
force. In culinary term, cutting tools are referred to knives made up of
hard metal and have sharp blade-edge, tip, points with handle used for
cutting food products in any kitchen. Kitchen knives are intended to be
used in food preparation, and are designed in different sizes and shapes
for various purpose of cutting food commodities.

Some types of knives used in commercial kitchen

- Chopper/Cleaver : It is used to cut food ingredients into very small
size (fine chop/duxelle).
- Vegetable Knife :
- Boning Knife :
- Peeler : It is used to peel/zest the vegetable skin for the further
food preparation.
- Carving Knife : It used to carve/cut prepared/cooked boned meat

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 and poultry while serving to the guests.
- Paring Knife : It is also known as garnishing knife. It comes in
small size and used to cut vegetates and fruits in various
attractive shapes for food adornment.
- Palate Knife : It is a knife used for lifting and holding foods not
for cutting foods while cooking and servicing.
- Steel : It is a knife sharpener metal stick used to sharpen the blade
of knives at the time of requirement in the kitchen.
- Cutting Board or Chopping Board : It is a durable board used to
place material on to be cut. Most common is the kitchen cutting
board which are often made of wood or plastic in various colors.
Figure 5.5
Cutting Tools
a. Peeler
b. Vegetable Knife
c. Boning Knife
d. Kitchen (AP) Knife
e. Carving Knife
f. Paring Knife
g. Palate Knife
h. Sharpening Steel
i. Chopping Knife

Nomenclature A Point The pointed end of the knife, which is used for piercing.
A

B Tip The first third of the blade (approximately), which is used

for small or delicate work. Also known as belly or curve when
B

curved, as on a chef’s knife.

C Edge The entire cutting surface of the knife, which extends from
the point to the heel. The edge may be bevelled or symmetric.
D Heel The rear part of the blade, used for cutting activities that
require more force.
C

E Spine The top, thicker portion of the blade, which adds weight and
strength.
F Bolster The thick metal portion joining the handle and the blade,
which adds weight and balance.
G Finger Guard The portion of the bolster that keeps the cook’s hand from
slipping onto the blade.
H Return The point where the heel meets the bolster.
D

J Tang The portion of the metal blade that extends into the handle,
giving the knife stability and extra weight.
G
H

K Scales The two portions of handle material (wood, plastic,

composite, etc.) that are attached to either side of the tang.
K L
J

L Rivets The metal pins (usually 3) that hold the scales to the tang.
M Handle Guard The lip below the butt of the handle, which gives the knife a
better grip and prevents slipping.
M
N

N Butt The terminal end of the handle.

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Chef’s Knife
The chef’s knife is the one you will use most often because it is
best suited to chopping, slicing and dicing. The blade of the chef’s
knife is between 20 and 25cm long. The handle is offset to allow for
knuckle clearance. The blade is wide at the heel and tapers to a point.
Learn to handle and care for this knife well because it is your most
important tool. Never cut on an produce surface such as ceramic,
stone or metal, as it will damage the knife blade.

Carving Fork
The carving fork has two prongs and a long handle. It is used to
secure the meat when carving. It is also used for lifting and turning
meats. So it must be strong enough to hold heavy loads.

Parisienne Scoop
The Parisienne scoop has a small, cup-shaped, half-spherical
blade. It cuts balls out of fruits, vegetables and butter.

Safe Storage of Knives

Knives and tools need to be stored carefully. A wooden storage
block holds each knife securely in its own slot. The knife is readily
available. The block shields the blades and protects the user from
exposed edges.
Knives, if they are magnetic, can be also stored on magnetic knife
racks. The knives are readily available, easy to select and out of the
way, which is particularly useful if bench space is limited.
If knives are kept in tool boxes, each knife blade must be covered
with a shield.
Knife cases and knife wraps provide the ideal portable storage
containers.
Knives should be cleaned and dried immediately after use. Wash
knives in hot, soapy water, ensuring that all food scraps are removed.
Rinse under hot running water and dry immediately.
Never hang dirty knives on magnetic knife racks or put them into
knife cases, wraps or wooden storage blocks.
Keep your knives sharp because a sharp knife is efficient and
makes the job so much easier.

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Knife Skills
A chef needs good knife skills to be able to work efficiently,
accurately, safely and quickly. Knowing how to use the various knives
on a professional basis is very important.
Learning how to use a knife will take time and practice. It’s very
important to get the advice and demonstration of your trainer
orsupervisor. We can only explain some basic points in this Learner Guide.
To correctly prepare food you need to start with a sharp knife. If
using a chef’s knife hold your knife properly, grasp the handle with
three fingers and put your forefinger and thumb on opposite sides
of the blade.
With a rocking motion, keeping the tip of the knife on the chopping
board, slice down through the food at regular intervals. There should
be no starting or stopping; try to achieve one continual motion.
Use your other hand to feed the item toward the knife. To do
this afely, curl your fingers in and use your fingertips to grasp and
move the item.

Using your Free Hand

Your free had plays an equally important role in the correct use
of a knife.
Your use your free hand to :
- Hold on to the food so iti will not slip.
- Guide the side of the knife blade to help control the width of the cut.
- To maintain a smooth cutting rhythm, you should.
- Continuously move your free hand back as the cutting proceeds.
- Keep the second joints of the fingers at right angles to the cutting
surface.
- Allow the side of the knife blade to ride against your fingers.

Cutting Food
The cutting of vegetables can be divided into two main categories :

Rough Cutting
Rough cutting is the coarse cutting of foods, usually vegetables,
which are generally not used for service. Rough cut vegetables are
used to impart flavour and colour to stocks, soups, sauces, braises
and stews.
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Mirepoix
This combination of vegetables is called a Mirepoix and includes
a mixture of :
- Carrots
- Onions
- Celery
- Leek
A Mirepoix is used to flavour stocks, sauces, braises and stews
and after extracting their flavour and colour they are usually strained
and discarded.

2. Cooking
Cooking is the process of preparing foot by applying heat. Cooks
select and combine ingredients using a wide range of tools and
methods. In the process, texture appearance, and chemical
properties of the ingredients can change. cooking techniques and
ingredients vary widely across the world, reflecting unique
environmental, economic and cultural traditions

Objective of Cooking Food (Importance of Cooking Food)

- Cooking of food creates an appetite to the palate sense of taste.
- Cooking of food adds to the dish a good appeal to the eye of eateries.
- Cooked foods are highly digestible through physical and chemical
change.
- While cooking tough and rough foods, it makes them tender and
smooth resulting in easier mastication.
- Cooking food at the right temperature kills the harmful bacteria
and parasites.
- Cooking enhances the flavour, colour and aroma of food and
makes the very delicious.

Cooking Process (Heat in cooking)

The process of cooking requires the transfer of heat energy
through-out the food by a combination of conduction, convection
and radiation. A brief summary of these methods of transferring heat
is given below.

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1. Conduction
It involves the transfer of heat in solid materials. Some materials
retain heat better than others. Copper, for example, heats up very
quickly and evenly but do not retain heat well. Stainless steel, iron,
Pyrex and ceramic cookware on the other hand, retain heat well.
Heat conduction includes shallow frying, sautéing and stir-frying.

2. Convection
It involves the transfer of heat in liquids and gases. In heating
liquids or gases, convection currents are produced and heat gets
distributed evenly.

3. Radiation
It involves the transfer of heat by electromagnetic waves, such
as infrared waves and microwaves. The waves pass from their source
and are absorbed into food. Most radiation of heat occurs on the
flat gaill, salamander or open barbecue. Here direct rays of heat
source, fall on the food and get the food cooked by radiation.
Types of radiation : Light, Ultra-violet, Microwaves, X-rays, Gamma
rays, Infra-red etc.

3. Methods of Cooking by Moist Heat Medium

- Boiling - Poaching - Steaming
- Stewing - Braising

Boiling
The word boil is derived from English word bile meaning
vaporization of a liquid. In culinary term, boiling is the method of
cooking food in plenty of boiling water, or other water-based liquid
such as stock or milk.
- Rolling boil
- Simmering
- Blanching

Poaching
The origin of word is derived from English word ‘Poche’, dish of
poached eggs, from Old French, ‘Pochier’. Poaching is coking gently
in minimum amount if liquid, usually water, stock, milk or wine as well.
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Stewing
A stew is a combination of solid food ingredients that have been
cooked in liquid and served in the resultant gravy. It is thickened by its
own un-passed ingredients, or it is cooked in liquid from which a sauce
is made. It is a very gentle and long method of cooking food in liquid.

Braising
Braising (from the French ‘Braiser”), is a combination cooking
method using both moist and dry heat. Typically the food is first
seared at a high temperature and then finished in a covered pot with
a variable amount of liquid, resulting in a particular flavour.
In this method, food is roasted or fried and then stewed in a
thick bottomed deep pan with tight fitting lid.

4. Methods of Cooking by Dry Heat Medium

- Roasting
- Grilling/Broiling
- Frying
- Baking
- Smoking (Cooking)

Roasting
Roasting is a cooking method that uses dry heat, whether an
open flame, oven, or other heat source. Meats and vegetables
prepared in this way are described as “roasted”, e.g., roasted
chicken, pork, lamb, roasted potato etc.

Types of Roasting
- Spit Roasting
- Pot Roasting
- Oven Roasting
- Tandoori Roasting

Grilling/Broiling
Grilling/broiling is a medium of moist fat or dry fat cooking method.
In grilling food is cooked mainly by heat in the form of infrared waves.
The food is placed on grill bars, which are pre-heated and brushed
with fat. The source of heat may be charcoal, electricity or gas.
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Frying
Frying is the cooking of food in oil or fat, a technique that
originated in ancient Egypt around 2500 BC. Chemically, oils and fats
are the same, differing only in melting point.

Types of Frying
- Shallow Frying
- Deep Frying

Baking
Baking is primarily used for the preparation of bread, cakes, pastries
and pies, tarts, quiches, cookies and crackers. It is also used for the
preparation of baked potatoes, baked apples, baked beans, some
casseroles and pasta dishes such as lasagne, and various other foods.

3. Essential Foundation of Food

- Stock
- Sauce
- Soup
- Accompaniment
- Garnish
- Salad
- Dressing

Stock
Stock is unseasoned, flavourful, nutritious and thin foundation liquid
in thin and clear form (flavoured water preparation). It is made from
the fresh and matured bones of animal with the addition of various
aromatic vegetables (meripoix) and herbs (bouquet garni). Bones can
be of beef, lamb, chicken, pork, veal, fish, etc. which provides the flavour
through cartilage and connective tissue of the bones. Some time, stocks
are also commonly known as bouillon in culinary term.

Types of Stock on Basis of Colour

1. White Stock (Fond Blanc)
White stock made from the combination of fresh bone, water,

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meripoix and bouquet garni. The bones should not be fried or roasted
just put them into the pan/pot along with the fresh water, aromatic
vegetable and herbs simultaneously. While it comes to the boiling
points, let it boil five minutes, reduce the heat below the points, and
boil in simmering heat for 2-4 hours or as per the nature of bone.
Remove the scum time to time to make the stock clear white.

2. Brown Stock (Fond Burn)

Brown stock is made from the combination of fresh bone, water,
meripoid and bouquet garni. The bone and meripoix should be fried
or roasted till brown and then they are simmered starting wit cold
and fresh water and herbs added simultaneously. While it comes to
the boiling points, let it boil five minutes and reduce the heat below
the points and cook at simmering heat for 2-4 hours or as per the
nature of bone. The colour should be clear brown. Remove the scum
time to time to make the stock clear brown.

Types of Stock based on Particular Bones

- Fish Stock - Chicken Stock - Veal Stock
- Lamb Stock - Prawn Stock - Vegetable Stock

Sauce
Sauces are flavoured liquid or sometimes semi-solid food, which
have suitable colourful appearance, definite in taste and adequate
seasoning to complement the foods as an accompaniment.
Sauce is a French word taken from the Latin salsus, meaning
salted. Sauces need a liquid component, but some sauces may
contain more solid elements than liquid.

Importance Sauce
- Sauces enhance the flavour/aroma of foods due to combination
of various herbs and vegetables.
- Some sauces appeal the palate e.g. salad dressings, and some
help in digestion e.g. dissert sauce.
- Sauce, sometime give the name to the dish in the menu that is
being prepared and served, e.g. Spaghetti Bolognaise, etc.
- Sauces are made from various food ingredients to enhance
nutritional value of the dishes.
Cooking Guide
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Thickening Agents in Sauces
1. Roux
Roux is a combination of equal quantity of fat and refined flour,
which are cooked together. There are three types of roux that
depend upon the degree of cooking.
- White Roux : Equal mixture of butter/margarine and refined flour
cooked together without colouring it.
- Blond Roux : Equal mixture of butter/margarine and refined flour
cooked together with moderate cooking.
- Brown Roux : Equal mixture of butter/margarine and refined flour
cooked together till brown in colour.

2. Corn Flour and Arrow Root

3. Egg Yolk

Soup
Soup is derived from French word ‘Soupe’ was the slice of bread
on which was poured the contents of the cooking pot (Potage). Soup
is generally defined as the wholesome and nutritious liquid food
consisting of meat, poultry, seafood, cereals, vegetable and/or fruits.
They are also known as liquid food in the form of solid food ingredients
in which stocks and/or other liquid flavours are mixed together.

Accompaniment
It is the term that is referred to as an additional food or helping
dish accompanying the main/principal dish. These include dressings,
sauces, seasonings or other snacks food items, which are offered
with certain dishes simultaneously.
- Enhance the flavour of food for example, Achars or Chatni for
authentic Nepali foods.
- Enhance the nutritive value of dish, for example, mint/apple
sauce with roast pork, tartar sauce with fish and chips, etc.

Garnish
Garnish may be defined as food items placed around or on top
of a principal dish for adornment/eye appeal. A garnish is an item or
substance used as a decoration on a prepared food dish or drink. In
some cases, it may give added or contrasting flavour, but a typical
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garnish is selected first to augment the visual impact of the plate,
not necessarily to affect the flavour. It is also known as a final touch
of any prepared dish.
1. Simple Garnish
2. Composite Garnish

Salad
The word ‘salad’ is derived from Latin ‘salare’ meaning salted.
Salad is usually a cold food made up of assorted vegetable, fruits,
nuts, cereals, poultry, meat and/or seafood in an attractive manner.
Ingredients used in salads are made with the combination of various
dressings e.g. malyonnaise, acidulated cream, vinaigrettes, or
flavoured and sour liquid form, which enhances the dish tasteful.
- They are accompanied to increase the value of dishes and to add
to the eye appeal.
- They are nutritious, light, and therefore in keeping with modern
dieting habits.
- They can also be served as a dessert (sweet salad) after the main
course.

Types of Salad
1. Simple Salad 2. Compound Salad

Components/Structure of Salad
- Base
- Body
- Dressing
- Garnish

Dressing
Dressings are in liquid or semi-liquid form. It is made from a mixture
of oil, vinegar/lemon juice, mustard, seasonings, eggs or cream for
different dressings. Dressings are usually served to all types of salad,
which makes salad sour, flavourful, colourful and appealing to the eye.

Types of Dressing
1. Vinaigrette 2. Mayonnaise

Cooking Guide
13
Food Measures

Laldle Side
¼ cup (56.698 grams)
½ cup (113.398 grams)
¾ cup (170.097 grams)
1 cup (226.796 grams)

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 Celsius Fahrenheit
1o 33.8 o
3o 37.4o
5o 41o
10o 50o
20o 68o
30o 86o
40o 104o
50o 122o
60o 140o
70o 158o
80o 176o
90o 194o
100o 212o
110o 230o
130o 266o
150o 302o

Fahrenheit Celsius
1o -17.2222o
3o -16.1111o
5o -15o
10o -12.2222o
20o -6.66666o
30o -1.11111o
40o 4.44444o
50o 10o
60o 15.5555o
70o 21.1111o
80o 26.6666o
90o 32.2222o
100o 37.7777o
110o 43.3333o
120o 48.8888o
130o 54.4444o
140o 60o
150o 65.5555o

Cooking Guide
15
 Knife Handling Techniques
The knife is the cook’s basic tool. The shape of the blade varies
according to the task. A thin-bladed knife is best for carving or fine
work. Knives with thicker blades are stiffer and so are more suited
to chopping. As you progress in your career you may need to upgrade
your basic tool kit as you can afford it, because what tools you need
will depend on your career path.
Realistically, it does not pay to purchase the cheapest utensils
or equipment available as the best quality will last longer if it is looked
after correctly.
In kitchens, knives are essential but can be dangerous if not
handled correctly. Knives are probably the greatest single contributor
to accidents in the kitchen.
Below are the steps to safely handle knives.

Cleaning
- Always carefully wash and wipe the knife dry before use.
- Never leave knives in a sink with water.
- Never put wooden-handled knives through a dishwasher. Place
clean knives in.
- A wrap protector and/or tool box.

Sharpening a Knife
- Use a stone to sharpen a knife and a steel to maintain it.
- Lubricate the stone with water, oil or detergent.
- Sharpen at a 15-20o angle to the stone.
- Keep knives razor sharp.
- The less pressure exerted, the quicker and safer the activity.

Cutting Techniques
- Hold knife firmly by the handle with fingers together.
- Fingers should grasp the food, be tucked in while the thumb sits
behind the item being cut.
- Only knuckles should be visible from above.
- As you cut, use the knuckles as a guide for the knife.
- Keep the point of the knife on the board.
- Use the correct knife for the activity.
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Carrying
- Carry with the point facing down, and close to the body.

Storage
- Wash the knife carefully, paying attention to where the handle
joins the blade as food may stick in this area.
- Never soak knives in water or place in a dishwasher. Dishwashers
generate temperatures that are too high for knives, except for
knives especially designed for dishwashers.
- Dry thoroughly with the blade pointing away from your hand.
- Wtore in a wrap, wallet or tool box.

Basic Vegetable Cuts

1. Macedoine : Big dices / Cubes of size / 5mm / 1/4 inch cubes

2. Brunoise : Small dice / Cube of size / 1mm cubes
3. Jardiniere : Batons or finger shapes / 2mm x 2mm x 15mm
4. Julienne : Fine Strips / 3mm x 3mm x 40mm
5. Paysanne : Uniform shapes / weight equal shape different
Triangles 10mm / each side
Squares 10mm / each side
Circles 10mm / each side
6. Shredded : Chiffonade / cut thin / apply in leaf veg, cabbage,
spring onion
7. Flourets : Cauli and Broccoli
8. Torne : Barrel Shape Vegetable
9. Wedge : Normally cut lemon in side
10. Chop : Cut in fine Brunoise
11. Strips : Cut it like match box stick
12. Mirepoix : Veg cut roughly chopped / onion, carrot, celery

Cooking Guide
17
 Food Storage

A large variety of fish, shelfish, poultry, game, beef, veal, lamb and
pork is readily available for use in the commercial kitchen. With this in
mind, it is essential that you are familiar with correct handling procedures
when you are required to store, clean or meat, seafood or poultry.
The storage of meats, poultry (including game), fish and shellfish
requires special attention. It is usually a daily task. The foods are highly
perishable and should be stored properly and immediately on delivery.
It is also essential to maintain high standards of hygiene with
regard to the handling and storage of these foods, in order to
minimize the risk of food spoilage and contamination which may lead
to food poisoning of clients/customers and food wastage.

Fish and Shelfish

Fish have a short shelf life due to the rapid deterioration of their
flesh after they are caught. Correct storage procedures are essential
to maintain cost control as well as to provide high quality dishes to
the customer.
Fish should always be stored in a fish fridge if possible, or in a
special section of the cool room.
Fresh fish should be stored for one or two days only, and should
be kept in the coldest part of the cool room at a temperature of 1oC.
Very few refrigerators can achieve such a low temperature, so it
is usually necessary to store fish on crushed ice, taking note of the
following :
Cleaned fish, fillets and cutlets should be kept on crushed ice on
a perforated tray, set into another tray to allow for drainage.
It is best to have a layer of plastic between fish and ice.
Ungutted fish should be scaled, gutted and washed thoroughly,
then stored as above.
Shelfish should be stored at 1oC.
Fresh (not live) and cooked shellfish can be kept for a couple of
days - on ice, in perforated trays and covered.

Freezer Storage
Frozen fish and shellfish are never as good as fresh. However if
they must be frozen the following guidelines should be observed :
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- They should be stored at minus 18oC to minus 24oC (-18oC to -
24oC).
- Whole fish, fillets and cutlets should be wrapped well in plastic,
excluding as mush air as possible - or vacuum packed.
- Fish fillets and cutlets can also be frozen in layers inter leaved
with plastic.
- Lobsters, crabs, yabbies and such, can be frozen cooked or raw-
wrapped well in plastic, excluding as much air as possible - or
vacuum packed.
- All frozen items must be labelled and dated.

Meat
Correct storage procedures for meat must be adopted to ensure
its maximum shelf life and to prevent contamination by bacteria. Raw
meats are a high risk food for bacterial growth, if they are not stored
and handled correctly. The main conditions to be met when storing
meat are :
- Store at 1oC to 4oC
- Place meat in single layers on trays - fat side up
- Store raw meats BELOW cooked or ready to eat foods so meat
does not drip
- Trays must be changed regularly to prevent blood pooling.
- Meat must be covered with plastic wrap.
- Different types of meat should not be mixed.
- Raw and cooked meats should NEVER be stored on the same
tray.
- A sound stock rotation program should be maintained.

Poultry and Game

Fresh poultry should be stored on drip trays and covered. These
should then be paced in a refrigerator, where they can be kept for
approximately 3 days. The trays should be changed regularly.

Freezing
When freezing poultry, ensure that each piece is individually and
well wrapped or vacuum packed. Store in freezer until required
(recommended time - no longer than 3 months), at a temperature
of -18oC to -24oC.
Cooking Guide
19
 Never freeze poultry in large quantities. Spread out to freeze
and when frozen, store in freezer.

Portion Control
Portion control means ensuring that the right quantity of food is
prepared and served every time a customer orders a menu item. In
other words, customers will consistently get the same size meal every
time they visit.
This however, is not the only reason portion control is monitored.
Another factor that needs to be taken into consideration is cost
control. For example, overly large portions will result in the need to
charge higher prices or alternatively make less profit on each dish.
This is addressed by :

- Staff training (ensuring that staff are aware of portion control

policy).
- Standardised recipe cards (it is in writing, and therefore can be
monitored, controlled and enforced).
- Portion control utensils (spoons, ladles, jugs, etc.).
- Sufficient and thorough supervision.
- Establishment could consider purchasing portion-packaged
items.

As a rule of thumb, an approximate portion allowance could be

in the following ranges :
- Degustation 60-120gm
- Entree 100gm
- Soup 200-250ml
- Main Course 200-250gm
- Vegetables 50gm
- Dessert 100gm

The Laws in Australia

Each state has its own laws and regulations however there are
some laws which apply to the whole of Australia.
The ‘Food Standards Code’ applies to all state and territories in
Australia it contains standard on such things as :
- Times for chilling food after cooking.
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- Training and education standards for food handlers.

Food standards code is available at www.foodstandards.gov.au.

The state laws are known as Act of Parliament because they are
made by the state parliament and are usually name after the year in
which they were made.
For example in the state of Victoria the food law is called ‘The
Food Act 1984’ however they do not change the name when they
make small adjustments to the law; so the Food Act 1984 will also
contain all the latest laws and changes that have been made over
the last couple of years. Only when they make major changes do
they change the name to the new date.
For the purposes of this training program we will use example
from the state of Victoria as it has strict standards and requires every
food business to have a written food safety program. Based on
HACCP (Hazard Analysis Critical Control Point).

Cooking Guide
21
Techniques of Food Production
SNACKS

French Fries
Ingredients Quantity Cutting Style
Boiled potato 200 gm Jardinière cut
Oil (deep fry) 500 ml
Salt to taste

Equipments : Chopping board, knife, duster, pressure cooker, strainer

and wok.

Procedure
- First cut the boiled potatoes
- Now heat oil
- After the oil is well heated then deep fry potatoes into it
- After it gets golden color get it out and season it
- Your French fries is ready to serve
- Accompany it with pickle
How well : golden color and same shape.
Critical points : make sure shape is same for all potatoes and take care
while deep frying.

Chicken Sandwich
Ingredients Quantity Cutting Style
Bread 2 pieces
Butter 10 ml
Boiled chicken 50 gm mince
Mayonnaise Sauce 15 ml
Salt, pepper to taste
Lettuce leaf small bunch

Equipments : Chopping board, knife, duster, sauce pan and plate.

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Procedure
- First apply butter to the bread after cutting the edges of the bread
which is dark in color
- Now put mayonnaise sauce over the boiled chicken and mix it up
properly
- After doing that put lettuce leaf over a piece of bread and mixture
over it
- Then cover it with another piece of bread
- After doing that your sandwich is ready to serve
- Accompany it with side salad and French fries.
How well : eye appealing, well seasoned and well cooked.
Critical points : make sure chicken is well boiled and edges of bread
should be well cut.

Meat Ball
Ingredients Quantity Cutting Style
Meat 300 gm Mince
Onion 80 gm Chop
Ginger Garlic Paste 20 ml
Salt, pepper to taste
Bread crumbs 50 gm
Plain flour 150 gm
Egg yolk 1 nos
Oil (deep fry) 500 ml
Tomato sauce 100 ml

Equipments : Chopping board, knife, duster, whip bowl, wok, strainer

and fry pan.

Procedure
- First put mince meat, onion, ginger garlic paste and bread crumbs
on a whip bowl
- Then season it with salt and pepper
- Now for binding put egg yolk and plain flour
- Follow it by mixing it properly
- After that give it round ball like shape with around 30 gm as weight
- Then deep fry it until it gets golden color and take it out
- Now take a fry pan and heat some oil on it
Cooking Guide
23
- Then put deep fried meat ball and tomato sauce over it and fry for
awhile
- Your Meat ball is ready to serve
- While serving serve 10 pieces per person and accompany with side
salad
How well : well shaped, golden colored and well seasoned.
Critical points : make sure too much plain flour is not poured, take care
while giving shape and deep frying the item.

Cheese Ball
Ingredients Quantity Cutting Style
Grated cheese 100 gm
Plain flour 30 gm
Egg yolk 1 nos
Ginger garlic paste 7 ml
Salt, pepper to taste
Oil (deep fry) 500 ml

Equipments : Chopping board, knife, duster, grater, whip bowl, wok

and strainer.

Procedure
- First put grated cheese and ginger garlic paste on a whip bowl
- Then season with salt and pepper
- Now for binding put plain flour and egg yolk
- Then mix it up properly
- Now give it round ball like shape and deep fry it
- After it gets golden color take it out
- Your cheese ball is ready to serve
- Accompany it with side salad
How well : well colored, eye appealing and well shaped.
Critical points : make sure too much plain flour is not poured, take care
while giving shape and deep frying the item.

Chicken Wings
Ingredients Quantity Cutting Style
Chicken wing 4 pieces

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Plain flour 40 gm
Corn flour 40 gm
Water 30 ml
Egg 1 nos
Salt, pepper, tasting powder to taste
Orange red color as need
Ginger garlic paste 13 ml
Oil (deep fry) 500 ml

Equipments : Chopping board, knife, duster, whip bowl, wok and

strainer.

Procedure
- Take a whip bowl and put plain flour, corn flour, egg and water in it
and prepare batter
- For taste season with salt, pepper and ginger garlic paste
- Now for color put orange red color and mix it up properly
- Then take chicken wing and put it into the batter for about an hour
so that spices get to stick well with the wings
- Now heat oil on a wok and after it gets hot deep fry the chicken
wings
- After it gets golden color your chicken wing is ready to serve
- Accompany it with side salad and schzwan sauce.
- By following the same procedure chicken lollipop and chicken drum
stick can be made
How well : well colored, tender & soft, well seasoned and eye appealing.
Critical points : make sure chicken wings are kept inside batter long
enough so that spices can enter the chicken and take care while deep
frying so that it does not get burned.

Deep Fried Sausage

Ingredients Quantity Cutting Style
Sausage 2 pieces
Wooden stick 2 pieces
Oil (deep fry) 500 ml

Equipments : Wok, knife and strainer.

Cooking Guide
25
Procedure
- First sew the sausage with wooden stick through the middle part
- Now cut it using knife but only the outer layer
- Then deep fry it
- After it gets golden color your sausage is ready to serve
- Accompany it with schzwan sauce
How well : well colored, tender & soft and eye appealing.
Critical points : take care while deep frying so that it does not get burned
and while cutting sausage.

Alu Fry
Ingredients Quantity Cutting Style
Potato 250 gm Dice
Salt, turmeric powder as need
Wooden stick 2 pieces
Oil (deep fry) 500 ml

Equipments : Chopping board, knife, pressure cooker, duster wok and

strainer.

Procedure
- First peel potatoes and boil it with salt & turmeric inside a pressure
cooker
- Now dice cut it and sew it through middle with wooden stick
- Then deep fry it
- After it gets golden color your dish is ready
- While serving accompany it with schzwan sauce
How well : well colored, tender & soft and eye appealing.
Critical points : take care while deep frying so that it does not get burned
and while cutting.

Roast Chicken Nepali Style

Ingredients Quantity Cutting Style
Chick pea flour 50 gm
Plain flour 50 gm
Corn flour 50 gm
Egg 1 nos

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Ginger garlic paste 15 ml
Salt to taste
Turmeric powder 5 gm
Khukuri rum 30 ml
Sesame seed 30 gm
Coriander powder 10 gm
Cumin powder 10 gm
Aniseed powder 10 gm
Carom seed 15 gm
Chilly chop as need
Water as need
Chicken 300 gm Dice
Oil (deep fry) 500 ml

Equipments : Chopping board, knife, duster, whip bowl, wok and

strainer.

Procedure
- Put chick pea flour, water, plain flour, corn flour and egg on a whip
bowl and prepare batter
- Now for taste put ginger garlic paste, salt, khukuri rum, sesame
seed, carom seed, coriander powder, cumin powder, aniseed
powder and chilly chop
- Then mix it properly and put chicken into it
- Leave it for about an hour so that spices gets enough time to stick
onto chicken
- Then deep fry it until it gets golden color
- Your dish is ready
- Accompany it with side salad and tomato & sesame chutney.
How well : well colored, tender & soft, well seasoned and eye appealing.
Critical points : make sure chicken is kept inside batter long enough so
that spices can enter the chicken and take care while deep frying so
that it does not get burned.

Mandro (Local Fish Fry)

Ingredients Quantity Cutting Style
Chick pea flour 50 gm

Cooking Guide
27
Plain flour 50 gm
Corn flour 50 gm
Egg 1 nos
Ginger garlic paste 15 ml
Salt to taste
Turmeric powder 5 gm
Vinegar 15 ml
Coriander powder 10 gm
Cumin powder 10 gm
Aniseed powder 10 gm
Carom seed 15 gm
Chilly chop as need
Water as need
Fish skinless/boneless 300 gm Dice
Oil (deep fry) 500 ml
Equipments : Chopping board, knife, duster, whip bowl, wok and
strainer.
Procedure
- Put chick pea flour, water, plain flour, corn flour and egg on a whip
bowl and prepare batter
- Now for taste put ginger garlic paste, salt, vinegar, carom seed,
coriander powder, cumin powder, aniseed powder and chilly chop
- Then mix it properly and put fish into it
- Leave it for about an hour so that spices gets enough time to stick
onto fish
- Then deep fry it until it gets golden color
- Your dish is ready
- Accompany it with side salad and tomato & sesame chutney.
How well : well colored, tender & soft, well seasoned and eye appealing.
Critical points : make sure fish is kept inside batter long enough so that
spices can enter the fish and take care while deep frying so that it does
not get burned.

Chara Sandheko
Ingredients Quantity Cutting Style
Boiled chicken 400 gm Julienne
Onion 50 gm Julienne
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Garlic ginger 30 gm Julienne
Mustard oil 40 ml
Fenugreek seed 3 pinch
Turmeric powder 5 gm
Curd 50 ml
Lemon juice to taste
Salt, chilly chop as need
Coriander to garnish Chop
Equipments : Chopping board, knife, duster, fry pan, plate and spatula.
Procedure
- First put boiled chicken on a plate
- Then for taste put onion, ginger, curd, lemon juice and garlic on it
- Then season with salt and turmeric powder but don’t mix it up till now
- Now heat a fry pan with oil on it and fry fenugreek seed on it
- After doing that pour only oil over the mixture prepared earlier
specially where there is turmeric powder
- Now mix it up properly and put it on a plate and garnish it with
coriander
How well : well colored, consistency well maintained, eye appealing
and well seasoned.
Critical points : take care while seasoning and pour oil over the part
where there is turmeric powder.

Sukuti Sandheko
Ingredients Quantity Cutting Style
Sukuti 400 gm Julienne
Onion 50 gm Julienne
Garlic ginger 30 gm Julienne
Mustard oil 40 ml
Fenugreek seed 3 pinch
Turmeric powder 5 gm
Curd 50 ml
Lemon juice to taste
Salt, chilly chop as need
Coriander to garnish Chop
Equipments : Chopping board, knife, duster, fry pan, plate and spatula.

Cooking Guide
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Procedure
- First put fried sukuti on a plate
- Then for taste put onion, ginger, curd, lemon juice and garlic on it
- Then season with salt and turmeric powder but don’t mix it up till
now
- Now heat a fry pan with oil on it and fry fenugreek seed on it
- After doing that pour only oil over the mixture prepared earlier
specially where there is turmeric powder
- Now mix it up properly and put it on a plate and garnish it with
coriander
How well : well colored, consistency well maintained, eye appealing
and well seasoned.
Critical points : take care while seasoning and pour oil over the part
where there is turmeric powder.

Alu Chukane (Palpali Achar)

Ingredients Quantity Cutting Style
Boiled potato 800 gm Dice
Onion 100 gm Dice
Mustard oil 40 ml
Fenugreek seed 3 pinch
Turmeric powder 5 gm
Curd 50 ml
Lemon juice to taste
Salt, chilly chop as need
Coriander to garnish Chop

Equipments : Chopping board, knife, duster, fry pan, plate and spatula.

Procedure
- First put dice cut boiled potato on a plate
- Then for taste put onion, curd and lemon juice on it
- Then season with salt and turmeric powder but don’t mix it up till
now
- Now heat a fry pan with oil on it and fry fenugreek seed on it
- After doing that pour only oil over the mixture prepared earlier

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 specially where there is turmeric powder
- Now mix it up properly and put it on a plate and garnish it with
coriander
How well : well colored, consistency well maintained, eye appealing
and well seasoned.
Critical points : take care while seasoning and pour oil over the part
where there is turmeric powder.

Hazbrown Potato
Ingredients Quantity Cutting Style
Potato boiled 800 gm Roundes
Oil 100 ml
Garlic 20 gm Chop
Celery 10 gm Chop
Onion 80 gm Roundes
Capsicum 50 gm Roundes
Salt, pepper to tatse
Soya sauce for color
Spring onion to garnish

Equipments : Chopping board, knife, duster, pressure cooker, fry pan

and slicer.

Procedure
- Heat fry pan with oil on it
- Then fry garlic and celery on it
- Now fry onion and capsicum in it
- After a while put potato in it and fry until it gets a bit brown color
- Now for color pour some soya sauce onto it and stir fry it well
- For taste season with salt and pepper
- Then your dish is ready to serve
- Garnish it with spring onion
How well: - well colored, seasoned and eye appealing.
Critical points: - take care while frying and seasoning.

Cooking Guide
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 INDIAN BREAKFAST

Puri
Ingredients Quantity Cutting Style
Wheat Flour 300 gm
Carom seed 15 gm
Water as need
Oil 500 ml

Equipments : Whip bowl, rolling pin, wok and strainer.

Procedure
- First put wheat flour and carom seed in the whip bowl and mix it
properly
- Follow it by pouring water over it and knead it properly
- Caution it should be hard
- After that take around 30 – 50 gm dough and give it round and flat
shape with the help of rolling pin
- Now deep fry it, after it gets golden color your puri is ready
How well : should be golden, soft and puffed.
Critical point : dough should be hard but not very much and to puff it
you have to make sure dough dips in time and awhile.

Bhaji
Ingredients Quantity Cutting Style
Oil 30 ml
Cumin seed 10 gm
Ginger garlic paste 20 ml
Onion 50 gm Chop
Turmeric powder 8 gm
Tomato 125 gm Chop
Salt, pepper to taste
Garam masala 10 gm
Green pea 200 gm
Potato 80 gm Dice
Water as need
Coriander to garnish Chop

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Equipments : Chopping board, knife, duster, wok, wooden spatula and
pressure cooker.

Procedure
- First heat the wok with oil in it
- Then follow it by frying cumin seed to it
- After it gets some color add ginger garlic paste to it
- For color put turmeric powder to it and follow it by adding onion to
it
- After it’s rawness is gone
- Add tomato to it
- Now for taste season it with salt, pepper and garam masala
- After that put fresh green pea and boiled potato to it
- Pour some water to it and after it boils your dish is ready to serve
- Garnish it with coriander chop while serving
How well : well maintained color and spices, consistency and eye
appealing.
Critical points : make sure turmeric is not burned, mash the potatoes to
thicken and take care of over use of spices.

Chhole
Ingredients Quantity Cutting Style
Oil 30 ml
Cumin seed 10 gm
Ginger garlic paste 20 ml
Onion 50 gm Chop
Turmeric powder 8 gm
Tomato 125 gm Chop
Salt, pepper to taste
Garam masala 10 gm
Chick pea 200 gm
Potato 80 gm Dice
Water as need
Coriander to garnish Chop

Equipments : Chopping board, knife, duster, wok, wooden spatula and

pressure cooker.

Cooking Guide
33
Procedure
- First heat the wok with oil in it
- Then follow it by putting cumin seed to it
- After it gets some color add ginger garlic paste to it
- For color put turmeric powder to it and follow it by adding onion to
it
- After it’s rawness is gone
- Add tomato to it
- Now for taste season it with salt, pepper and garam masala
- After that put boiled chick pea and boiled potato to it
- Pour some water to it and after it boils your dish is ready to serve
- Garnish it with coriander chop while serving

How well : well maintained color and spices, consistency and eye
appealing.
Critical points : make sure turmeric is not burned, mash the potatoes to
thicken and take care of over use of spices.

Bhatura
Ingredients Quantity Cutting Style
Plain Flour 500 gm
Milk 75 ml
Water 75 ml
Curd 50 ml
Egg 1 nos
Baking powder 13 gm
Salt, sugar as to taste

Equipments : Whip bowl, wok and strainer.

Procedure
- Put plain flour and baking powder on whip bowl
- Then mix it up so that baking powder is mixed properly
- On another whip bowl put milk, water, curd, egg, sugar and salt
and stir it and taste it
- Now pour the mixture upon the plain flour and knead it
- Soft dough should be prepared

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- Leave it to rest for about 4 to 6 hours
- Now take around 80 – 100 gm dough
- With the help of hand give it oval shape and deep fry it
- When it gets golden color your bhatura is ready

How well : should be golden, soft and puffed.

Critical point : dough should be soft and to puff it you have to make
sure dough dips in time and awhile.

Alu Paratha
Ingredients Quantity Cutting Style
Wheat flour 500 gm
Water as need
Potato 250 gm Grated
Onion 80 gm Chop
Ginger garlic 25 gm Chop
Chilly as need Chop
Coriander 20 gm Chop
Salt, pepper to taste
Garam masala 10 gm
Turmeric Powder 5 gm
Ghee or oil as need

Equipments : Chopping board, knife, duster, whip bowl, hot plate,

rolling pin and slicer

Procedure
- First for preparing dough, put wheat flour in a whip bowl and pour
some water and knead a hard dough
- Now for mixture put potato, onion, ginger garlic, chilly, coriander,
salt, pepper, garmam masala and turmeric powder in a whip bowl
and mix it up properly but make sure you don’t mash potato very
much
- Now take around 80 gm dough and stuff it with around 40 gm
mixture and close the opening
- Now press it gently so that all the mixture inside is spread properly
and equally

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- Now give it flat and round shape with the help of rolling pin
- Now cook it about 75% on a hot plate without applying ghee
- After it is 75% cooked apply ghee to it on both side and cook until it
is well cooked
- Your dish is ready and accompany it with curd and hot pickle
How well : should be golden in color, eye appealing, no cracks should
be seen and well seasoned.
Critical point : dough should not be too hard, potatoes should not be
mashed very much and heat should be low so that paratha does not burn.

Vegetable Cutlet
Ingredients Quantity Cutting Style
Mix Vegetable 300 gm Chop
Oil 25 ml
Onion 50 gm Chop
Plain Flour 70 gm
Turmeric powder 8 gm
Salt, pepper to taste
Batter 100 ml
Bread Crumbs 100 gm
Oil 500 ml

Equipments : Chopping board, knife, duster, whip bowl, wok, strainer,

fry pan and spatula.

Procedure
- Heat a fry pan with oil on it
- Now fry onion on it and after its rawness is gone for color add
turmeric powder to it
- As soon as turmeric is put add plain flour little by little for binding
- Now put mix Vegetable to it and after it is cooked add salt and
pepper for taste
- Now take it out and give it heart shape and dip it in batter and roll
it on bread crumb and apply some water so that bread crumbs don’t
fall
- Deep fry it and when it gets golden color it is ready to serve
- Accompany it with pickle and side salad

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Note
- Indian batter consists of plain flour, egg and water
- Raw spices are subjected to personal wish
- If it is given cylinder shape it is called kurket

How well : should be golden color, well flavor and seasoned.

Critical point : Mix Vegetable should be seasoned with salt after cutting
so that water can be drained which keeps from breaking while deep
frying and deep fry for longer period.

Egg Bhujiya
Ingredients Quantity Cutting Style
Egg 2 nos
Oil 20 ml
Cumin Seed 5 gm
Onion, coriander,
tomato, chilly 50 gm Chop
Salt, pepper to taste
Equipments : Chopping board, knife, duster, fry pan and slicer.

Procedure
- Heat the fry and pour oil over it
- Now fry cumin seed on it
- After that add onion, chilly, tomato and coriander to it and fry it
- Now add egg to it after breaking it
- Stir it with slicer and season it with salt and pepper
- Your egg bhujiya is ready to serve
- Accompany it with bread
How well : well seasoned and eye appealing.
Critical point : Make sure you don’t put too much tomato.

Masala Omelette
Ingredients Quantity Cutting Style
Egg 2 nos
Oil 20 ml
Cumin Seed 5 gm
Onion, coriander,
Cooking Guide
37
tomato, chilly 50 gm Chop
Salt, pepper to taste
Equipments : Chopping board, knife, duster, fry pan, bowl, spoon and
slicer.

Procedure
- Break eggs on a bowl after that add onion, chilly, tomato, salt,
pepper and coriander to it
- Now beat it properly with the help of spoon
- Heat the fry pan and pour oil over it
- Now fry beaten egg over it
- And your masala omlette is ready to serve
- Accompany it with bread
How well : well seasoned and eye appealing.
Critical point : Make sure you don’t put too much tomato.

INDIAN SOUP & SALAD

Kidney Bean Soup

Ingredients Quantity Cutting Style
Oil 30 ml
Garlic 20 gm Chop
Turmeric powder 10 gm
Kidney bean 300 ml
Salt, pepper to taste
Garam masala 8 gm
Stock 500 ml
Coriander 10 gm Chop

Equipments : Chopping board, knife, duster, sauce pan and ladle.

Procedure
- Heat the sauce pan with oil on it
- Now fry garlic until it gets golden color and pour kidney bean paste
over it
- For taste season with salt, pepper and garam masala
- After the spices are cooked add stock to it
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- After it boils your soup is ready
- Garnish it with coriander chop and serve it
How well : eye appealing, well colored and spiced and consistency well
maintained.
Critical points : Kidney bean should be soaked for 1 day and boiled so
that paste can be made easily, garlic should not be over fried and
turmeric should not be burned.

Tomato Shorba
Ingredients Quantity Cutting Style
Oil 30 ml
Garlic 20 gm Chop
Turmeric powder 10 gm
Tomato 300 gm Chop
Salt, pepper to taste
Garam masala 8 gm
Stock 500 ml
Coriander 10 gm Chop

Equipments : Chopping board, knife, duster, sauce pan and ladle.

Procedure
- Heat the sauce pan with oil on it
- Now fry garlic until it gets golden color and put tomato over it
- For taste add salt, pepper and garam masala to it
- After the spices are cooked add stock to it
- After it boils filter it with strainer and your shorba is ready
- Garnish it with coriander chop and serve it
How well : eye appealing, well colored and spiced and consistency well
maintained.
Critical points : garlic should not be over fried and turmeric should not
be burned.

Potato Chat
Ingredients Quantity Cutting Style
Potato boiled 250 gm Dice
Onion 70 gm Chop

Cooking Guide
39
Coriander 10 gm Chop
Chilly as need Chop
Lemon juice 10 ml
Salt, pepper to taste
Chat masala 10 gm
Turmeric powder 10 gm
Oil 20 ml
Fenugreek 5 gm
Lettuce leaf small bunch

Equipments : Chopping board, knife, duster, pressure cooker, fry pan

and plate.

Procedure
- First cut boiled potato into dice shape and put it on a plate
- Now follow it by putting onion, chilly, coriander, lemon juice, salt,
pepper and turmeric over it but make sure you don’t mix it yet
- Now heat fry pan with oil on it
- Follow it by frying fenugreek in it until it gets black
- After doing that pour only oil over the place where there is turmeric
powder
- Then mix it up properly
- Now take a plate and place lettuce over it and put the mixture
prepared over it
- Your dish is ready to serve
How well : well colored, eye appealing and well seasoned.
Critical points : potato should not be over cooked, should not be over
garnished and turmeric should not be mixed before pouring oil.

Papad Masala
Ingredients Quantity Cutting Style
Papad 2 pieces
Onion, tomato,
Chilly, coriander 100 gm Chop
Lemon juice 10 ml
Chat masala 10 gm

Equipments : Chopping board, knife, duster and plate

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Procedure
- First roast papad and leave one piece as it is and break another to
pieces
- Now put the pieces on a plate and put onion, tomato, chilly,
coriander, lemon juice and chat masala over it
- Mix it up properly
- Then take another plate and bring the unbroken padad and break
it in big pieces
- Now put the mixture prepared over the broken pieces of papad
- And it is ready to serve.
How well : well garnished, eye appealing and well seasoned.
Critical points : papad should not be over roasted and should not be
over garnished.

Peanute Masala
Ingredients Quantity Cutting Style
Peanut 300 gm
Onion, tomato,
Chilly, coriander 100 gm Chop
Lemon juice 10 ml
Chat masala 10 gm
Lettuce leaf small bunch

Equipments : Chopping board, knife, duster and plate

Procedure
- First roast peanut and remove its cover
- Now put it on a plate and put onion, tomato, chilly, coriander, lemon
juice and chat masala over it
- Mix it up properly
- Now take a plate and place lettuce over it and put the mixture
prepared over it
- And it is ready to serve.

How well : well garnished, eye appealing and well seasoned.

Critical points : papad should not be over roasted and should not be
over garnished.

Cooking Guide
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 Mulligatawny Soup
Ingredients Quantity Cutting Style
Oil 20 ml
Mirepoux 50 gm
Apple 40 gm Dice
Chick pea flour 70 gm
Salt, pepper to taste
Chilly chop as need
Garam masala 8 gm
Stock 150 ml
Lemon juice 10 ml
Coriander 5 gm Chop

Equipments : Chopping board, knife, duster, sauce pan, ladle and

strainer.

Procedure
- First heat sauce pan and pour oil over it
- When oil gets smoky fry mirepoux and apple on it
- After awhile add chick pea flour to it for thickness
- Now for taste season with salt, pepper and garam masala, chilly as
wish
- Now add stock to it
- After it boils add lemon to it and filter it with strainer
- The filtered liquid is mulgatwany soup
- While serving garnish with coriander, steam rice and add few pieces
of apple
Note :
- For chicken mulgatwany soup you have to fry chicken bone and
add boiled chicken after filtering

How well : well colored, eye appealing, consistency maintained and well
seasoned.
Critical point : done burn chick pea flour and while pouring stock stir
the mixture continuously.

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 Vegetable Pakoda
Ingredients Quantity Cutting Style
Mix Vegetable 300 gm Chop
Onion 50 gm Chop
Ginger garlic 25 gm
Plain Flour 40 gm
Chick pea flour 50 gm
Turmeric powder 8 gm
Salt, pepper to taste
Garam masala 10 gm
Carom seed 15 gm
Oil 500 ml

Equipments : Chopping board, knife, duster, whip bowl, wok and

strainer.

Procedure
- First take a whip bowl and put mix Vegetable, onion, ginger garlic,
salt, pepper, garam masala, carom seed, turmeric powder in it
- Now for binding put plain flour and chick pea flour
- Now mix it up properly
- Then start deep frying it taking about 25 gm mixture each time
- When it gets golden color it is ready
- Accompany it with side salad and pickle
How well : golden color, eye appealing and carom seed flavor.
Critical points : mix vegetable should be seasoned with salt after cutting
so that water can be drained which keeps from breaking while deep
frying and don’t over deep fry it.

Alu Chop
Ingredients Quantity Cutting Style
Potato 250 gm Grated
Onion 80 gm Chop
Ginger garlic 25 gm Chop
Chilly as need Chop
Coriander 20 gm Chop
Salt, pepper to taste

Cooking Guide
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Garam masala 10 gm
Turmeric Powder 5 gm
Batter 150 ml
Oil 500 ml

Equipments : Chopping board, knife, duster, whip bowl, strainer and

wok.

Procedure
- Put potato, onion, ginger garlic, chilly, coriander, salt, pepper, garam
masala and turmeric powder in a whip bowl
- Mix it up but make sure you do not mash potato to much
- Now give it round flat shape and dip in batter
- Now deep fry it
- When it gets red color it is ready
- Accompany it with pickle

Note For other pakoda

- Prepare batter and dip chilly on it and deep fry it, your chilly pakoda
is ready
- Similarly dip pannier in batter and deep fry it, your pannier pakoda
is ready
How well : golden color, eye appealing and well seasoned.
Critical points : don’t mash potato very much and don’t over deep fry
it.

Vegetable Shorba
Ingredients Quantity Cutting Style
Oil 30 ml
Garlic 20 gm Chop
Turmeric powder 10 gm
Mix Vegetable 300 gm Chop
Salt, pepper to taste
Garam masala 8 gm
Stock 500 ml
Coriander 10 gm Chop

Equipments : Chopping board, knife, duster, sauce pan and ladle.

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Procedure
- Heat the sauce pan with oil on it
- Now fry garlic until it gets golden color and put mix Vegetable over
it
- For taste add salt, pepper and garam masala to it
- After the spices are cooked add stock to it
- After it boils filter it with strainer and your shorba is ready
- Garnish it with coriander chop and serve it
How well : eye appealing, well colored and spiced and consistency well
maintained.
Critical points : garlic should not be over fried and turmeric should not
be burned.

Khuchumber Salad
Ingredients Quantity Cutting Style
Onion 50 gm Julienne
Cabbage 100 gm Julienne
Capsicum 50 gm Julienne
Carrot 50 gm Julienne
Vinegar dressing 50 ml
Lettuce leaf small bunch

Equipments : Chopping board, knife, duster, plate and blender.

Procedure
- Put onion, cabbage, capsicum and carrot in cold water for about an
hour so that it gets hard and crispy
- Now take it out and pour vinegar dressing over it and mix it
- Now place lettuce leaf over a plate and put the mixture over it
- Khuchumber Salad is ready to serve

How well : should be crispy, eye appealing, taste of capsicum must be

felt and well seasoned.
Critical point : prepare appropriate vinegar dressing (salt, sugar, oil,
vinegar and pepper corn) take care while cutting and mix vegetables
must be crispy.

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 Green Salad
Ingredients Quantity Cutting Style
Carrot 100 gm Round
Cucumber 100 gm Round
Radish 50 gm Round
Onion 50 gm Round
Tomato 50 gm Round
Chat masala 10 gm
Lettuce leaf Small Bunch
Equipments : Chopping board, knife, duster and plate

Procedure
- Take a plate and place lettuce leaf over it
- Now place carrot, radish, onion, cucumber and tomato over it while
arranging it properly
- Now season chat masala over it
- Your salad is ready to serve
How well : should be fresh, eye appealing and well seasoned.
Critical point : take care while seasoning, cutting and vegetables should
be fresh.

Finger Salad
Ingredients Quantity Cutting Style
Carrot 100 gm Finger cut
Cucumber 100 gm Finger cut
Radish 50 gm Finger cut
Onion 50 gm Finger cut
Tomato 50 gm Finger cut
Chat masala 10 gm
Lettuce leaf Small Bunch

Equipments : Chopping board, knife, duster and plate

Procedure
- Take a plate and place lettuce leaf over it
- Now place carrot, radish, onion, cucumber and tomato over it while
arranging it properly
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- Now season chat masala over it
- Your salad is ready to serve
How well : should be fresh, eye appealing and well seasoned.
Critical point : take care while seasoning, cutting and vegetables should
be fresh
CONTINENTAL BREAKFAST
Scrambled Egg
Ingredients Quantity Cutting Style
Egg 2 nos
Milk 100 ml
Butter 15 gm
Salt to taste
Water 200 ml
Equipments : Whip bowl, wire whisk and sauce pan.

Procedure
- First break the egg in the whip bowl and follow by putting milk,
butter and salt into it
- Now stir it by putting it over the sauce pan in which water is boiling
- Continue stirring until the milk gets curdled
- Your scrambled egg is ready and accompany it with bread
How well : well seasoned, colored and eye appealing
Critical points : stir continuously and take care while seasoning.

Pan Cake
Ingredients Quantity Cutting Style
Plain Flour 500 gm
Warm milk 300ml
Egg 1 nos
Sugar as need
Salt to taste
Baking powder 13 gm
Butter 10 gm
Equipments : Hot plate, slicer, toothpick, whip bowl, wire whisk and
ladle.

Cooking Guide
47
Procedure
- First take a whip bowl and put plain flour, sugar, warm milk, egg,
salt and baking powder into it
- Now stir it up properly with the help of wire whisk and batter is
prepared
- After doing so take a hot plate and heat some butter on it
- Now bring the batter and pour one ladle batter onto the hot plate
- Cook it well on both side and check it by piercing it with toothpick
- If no raw batter comes then it is ready to serve
- Accompany it with honey, maple syrup etc.
How well : golden color, eye appealing, soft and sweet.
Critical points : batter should be smooth, take care while flipping and
batter should not be thin.

Poached Egg
Ingredients Quantity Cutting Style
Egg 2 nos
Salt to taste
Water 500 ml
Vinegar 10 ml
Equipments : Fry pan and slicer.

Procedure
- Heat water on a fry pan but make sure it does not boil because
poaching means cooking in water while maintaining temperature
less than 100 degree Celsius.
- Now pour some vinegar and add salt into the water. Its function is
to bind the egg white.
- After the egg gets quite rigid take it out of water and your egg is
ready to serve.
- Accompany it with bread.
How well : fixed shape (round) and rigid white part.
Critical points : water should not boil and egg yolk should not burst.

Cheese Roasty
Ingredients Quantity Cutting Style
Potato 300 gm Grated

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Salt, pepper to taste
Oil 20 ml
Cheese 30 gm Grated

Equipments : Grater, pressure cooker, fry pan, aluminum plate, slicer

and oven.

Procedure
- First boil potatoes in a pressure cooker and grate it
- Now take a fry pan and heat some oil in it
- Now put the potatoes on it and fry it
- Season it with salt and pepper
- Follow it by giving round shape
- Then apply some oil onto a aluminum plate and put it over the
plate
- Now cheese top it and bake it in oven
- After the cheese is melted your dish is ready
How well : fixed shape, cheese flavor and well seasoned.
Critical points : potato should not be over cooked and should not be
over baked in oven.

Fried Egg
Ingredients Quantity Cutting Style
Egg 2 nos
Salt, pepper to taste

Equipments : Fry pan and slicer.

Procedure
- First heat the fry pan with oil on it
- Now break egg over it but make sure egg yolk (yellow part) does
not break
- Now season with salt and pepper
- If you serve it like this then it is BULL’S EYE or SUNNY SIDE UP
- If you serve it after frying both side then it is TURN OVER
- Accompany it with bread
How well : fixed shape, eye appealing and well seasoned.
Critical points : egg yolk should not burst and take care while flipping.
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 INTRODUCTION TO CONTINENTAL CUISINE

Continental Cuisine is a generalized term collectively referring to

the cuisines of Europe and other Western countries. European cuisine
or Western cuisine includes that of Europe including (depending on the
definition) that of Russia, as well as non-indigenous cuisines of North
America, Australasia, Oceania, and Latin America, which derive
substantial influence from European settlers in those regions. The term
is used by East Asians to contrast with Asian styles of cooking. (This is
analogous to Westerners referring collectively to the cuisines of East
Asian countries as Asian cuisine).

The cuisines of Western countries are diverse by themselves, although

there are common characteristics that distinguish Western cooking from
cuisines of Asian countries and others. Compared with traditional cooking
of Asian countries, for example, meat is more prominent and substantial
in serving-size. Steak in particular is a common dish across the West.
Similarly to some Asian cuisines, Western cuisines also put substantial
emphasis on sauces as condiments, seasonings, or accompaniments (in
part due to the difficulty of seasonings penetrating the often larger pieces
of meat used in Western cooking). Many dairy products are utilized in
the cooking process, except in nouvelle cuisine. Wheat-flour bread has
long been the most common sources of starch in this cuisine, along
with pasta, dumplings and pastries, although the potato has become a
major starch plant in the diet of Europeans since the European
colonization of the Americas. Maize is much less common in most
European diets than it is in the Americas; however corn meal, or polenta,
is a major part of the cuisine of Italy and the Balkans.

Continental cuisines are cooked using various methods such as poaching,

baking, frying and many more.

Continental Mother Sauce

Blond Sauce (Veloute) ———— Plain flour Base
White Sauce (Bechamel) ———— Plain flour Base
Brown Sauce (Espagnole) ———— Plain flour Base
Mayonnaise Sauce (Cold) ———— Egg Yolk Base

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Hollandaise Sauce (Warm) ———— Egg Yolk Base
Tomato Sauce ———— Tomato Base

Veloute Sauce (Blond Sauce)

Ingredients Quantity Cutting Style
Blond roux 100 gm
Mirepoux 10 gm
Fine herbs 3 pinch
Stock 1000 ml
Salt, pepper as need

Equipments : sauce ladle, sauce pan, wire whisk and strainer.

Procedure
- Heat the sauce pan
- Put blond roux and mirepoux on it and stir it with sauce ladle
- Pour stock to it
- Season with pepper and salt according to taste
- After cooking for awhile filter it with a strainer and throw the waste
- The filtered liquid is your Veloute Sauce
- Soups can be made from it, so as to make soup add stock and
according to wish add chicken or Vegetable to make respective soup.

Varieties that can be made

- Vegetable soup
- Chicken Soup
- Asparagus Soup etc
How well : prepared veloute sauce should be creamy, well flavored thick
and well consistency.
Critical point : Plain flour should not be brownish in color when fried,
either roux or stock should be warm both cannot be and sauce should
not be thin.

Consommé Soup — National Soup of FRANCE

Ingredients Quantity Cutting Style
Mirepoux 100 gm
Egg whole 2-3 nos

Cooking Guide
51
Beef meat 300 gm mince
Salt, pepper 40 gm
Worcester Sauce 20 ml
Fine Herbs 3 Pinch
Water 2500 ml
Roasted onion 50 gm

Equipments : Sauce pan, fry Pan, chopping board, knife, duster, muslin
cloth and strainer

Procedure
- Take a sauce pan
- Put mirepoux, egg whole, beef meat, salt, pepper, worcester sauce,
fine herbs, water and roasted onion into it and mix it up properly,
roasted onion is for color
- Then cook it on simmer heat for about 6 – 8 hours
- Now filter it with a strainer and muslin cloth
- The filtered liquid is your soup
How well : prepared consommé soup should be clear and well flavored.
Critical point : 180ml per person, varieties of soup can be made such
as chicken consommé or Vegetable consommé as required by adding
respective items and while cooking it should not be stired.

Minestrone Soup — National Soup of ITALY

Ingredients Quantity Cutting Style
Oil 6o ml
Fine Herbs 3 Pinch
Onion 30 gm Brounoise
Garlic & celery 15 gm Chop
Mix Vegetable 200 gm Brounoise
Tomato 300 gm Chop/seedless/skinless
Tomato puree 100 ml
Pasta 40 gm
Vegetable Stock 1800 ml
Salt, pepper to taste
Baby spinach small bunch
Cheese 80 gm Grated
Parsley 20 gm Chop
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Equipments : Sauce pan, knife, chopping board, duster and ladle

Procedure
- Heat oil on sauce pan
- Fry fine herbs in it and follow it by adding onion, garlic and celery
to it
- Now add mix vegetable to it and after sometime add tomato
- Then add tomato puree
- Then put pasta, cook for sometime
- Now add vegetable stock to it
- After it boils season with salt and pepper for taste
- When it is about to cook add spinach and cook for awhile
- While serving to guest garnish it with grated cheese and parsley
How well : prepared soup should be well flavored, tomato colored and
creamy.
Critical points : 180ml per person.

Mayonnaise Sauce (Cold Sauce)

Ingredients Quantity Cutting Style
Egg yolk 2 nos
Oil 300 ml
Salt, pepper, Mustard paste to taste
Vinegar 10 ml
Sugar 20 gm

Equipments : whip bowl and wire whisk

Procedure
- Put egg yolk on whip bowl
- Then add salt, pepper, sugar and mustard paste to it for taste
- Now stir it with whisk and gradually add oil to it by pouring little by
little
- After it gets thick, pour vinegar to it
- It will make the sauce thin and also changes the texture of the sauce
- Now again pour oil to it little by little and stir it again
- After it gets thick again your sauce is ready

Cooking Guide
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Varieties that can be made
- Russian Salad
- Coleslaw Salad
- Egg Potato Salad ETC
How well : prepared sauce should be creamy, well flavored and
consistency.
Critical point : While stirring make sure you always stir continuously, oil
should not be poured at large amount and vinegar should not be poured
at the beginning.

Russian Salad
Ingredients Quantity Cutting Style
Carrot 200 gm Brunoise
Beans 200 gm Brunoise
Potato 200 gm Brunoise
Apple 100 gm Brunoise
Salt, Pepper as need
Mayonnaise Sauce 200 ml
Lettuce Leaf Small Bunch

Equipments : Bowl, knife, duster, sauce pan chopping board and Plate

Procedure
- Put dice cut apple, beans, potato and carrot in the bowl
- Also put salt, pepper and mayonnaise sauce to it
- Mix it up properly
- Now take a plate and put lettuce leaf as base and put the mixture
over it
- Your salad is ready
How well : prepared salad should be eye appealing and sauce should
be well applied on mixture
Critical point : vegetables should be of same size and boiled but not
over cooked. Should not be over garnished.

Potato Egg Salad

Ingredients Quantity Cutting Style
Potato 400 gm Slice

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Egg 1 nos Slice
Mayonnaise Sauce 200 ml
Salt, pepper as need
Lettuce leaf small bunch

Equipments : Bowl, chopping board, knife, duster and Plate

Procedure
- Boil potato and egg but egg should be hard boiled, then thick slice
cut it
- Put dice cut potato and egg on the bowl
- Season with salt and pepper
- Put mayonnaise sauce to it
- Mix it up properly
- Put lettuce leaf as base on a plate and put mixture over it
- Your salad is ready
How well : prepared salad should be eye appealing and sauce should
be applied on mixture
Critical point : potato and egg should be of same size and boiled but
not over cooked. Should not be over garnished.

Coleslaw Salad
Ingredients Quantity Cutting Style
Carrot 200 gm Julienne
Cabbage 200 gm Julienne
Salt, Pepper as need
Mayonnaise Sauce 200 ml
Lettuce leaf Small Bunch

Equipments : Bowl, knife, duster, chopping board and plate

Procedure
- Put julienne cut carrot and cabbage on bowl
- Then put salt and pepper on it
- Now add mayonnaise sauce to it
- Mix it up properly
- Put lettuce leaf as base and put the mixture over it

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- Your salad is ready
How well : prepared salad should be eye appealing and sauce should
be applied on mixture
Critical point : vegetables should be of same size and squeeze water
out of it as much as possible before adding on sauce . Should not be
over garnished.

Chicken Burger
Ingredients Quantity Cutting Style
Meat 200 gm Mince
Onion 40 gm Chop
Ginger garlic 15 ml Chop
Chilly chop, salt, Pepper as need
Worcester Sauce 15 ml
Plain Flour 40 gm
Bread Crumbs 30 gm
Egg White 1 nos
Oil 80 ml
Onion, tomato, Cucumber 150 gm Slice
Bun Bread 2 pieces
Butter or mayonnaise sauce 30 gm

Equipments : hot plate, season tray bowl, Knife, chopping board, duster
and plate

Procedure
- Put mince meat, onion, ginger garlic, chilly, salt, pepper, worcester
sauce, plain flour, egg white and bread crumbs on a bowl
- Mix it up and give it a round flat shape and grill it on a hot plate
- Now take the bun bread and warm it, now cut it in the middle and
apply butter or mayonnaise sauce to it
- Put lettuce leaf on one part of bun and put grilled mince meat mixture
over it and also put sliced tomato, cucumber and onion over it
- Now cover it with other part of bun and pierce it with toothpick
through the middle
- Garnishing your style and accompaniments are French fries and
salad

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- Your dish is ready to serve
How well : should be eye appealing and shape should be similar.
Critical point : make sure mixture is not very thick while giving shape
and it should not be irregular, while grilling should not be over cooked.

Hot Dog
Ingredients Quantity Cutting Style
Pork Sausage 2 pieces
Oil 60 ml
Onion, Cucumber, tomato 150 gm Slice
Lettuce leaf Small Bunch
White rolls 2 pieces
Mustard paste 30 ml

Equipments : plate, knife, chopping board, hot plate and duster.

Procedure
- Grill the sausage
- Now take white roll and cut it in the middle but make sure you
don’t cut it thoroughly
- Now apply mustard paste in the middle
- Put lettuce leaf on it and grilled sausage in the middle
- After doing that put onion, cucumber and tomato around the
sausage
- Then bake it in the oven to make it hot
- While you serve it accompany it with French fries and salad
How well : eye appealing and served hot.
Critical points : bread should not be torn and hot dog should be
moderate hot.

Hollandaise Sauce (Warm Sauce)

Ingredients Quantity Cutting Style
Egg Yolk 3 nos
Butter 300ml
Salt, Mustard Paste as to taste
Lemon Juice 10 ml
Water 2000 ml

Cooking Guide
57
Equipments : Whip bowl, Whisk, duster and medium bowl

Procedure
- Put hot water on whip bowl
- Put medium bowl on it
- Then put egg yolk on it and for taste add salt and mustard paste to
it
- Now start pouring little by little amount of melted butter on it and
stir it, rules of stirring is same as mayonnaise sauce
- After it gets thick add lemon juice to make sauce thin and change
the texture of sauce
- Now again start pouring butter to it and stir it
- After it again gets thick your sauce is ready

Varieties that can be made

- Grilled fish with Hollandaise Sauce
- Grilled Chicken with Hollandaise Sauce ETC
How well : prepared sauce should be creamy, well flavored, consistency
and warm.
Critical point : While stirring make sure you always stir continuously,
butter should not be poured at large amount and vinegar should not
be poured at the beginning.

Grilled Fish with Hollandaise Sauce

Ingredients Quantity Cutting Style
Fish fillet 300 gm
Salt, pepper as need
Mustard paste 10 gm
Lemon Juice 10 ml
Rosemary, Thymes 3 pinch
Plain flour 20 gm
Oil 80 ml
Hollandaise Sauce 250 ml

Equipments : Plate, hot plate, chopping board, knife, duster, oven and
slicer

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Procedure
- Take a plate and put fish on it which should be skinless and boneless
- Marinade the fish with salt, pepper, mustard paste, lemon Juice,
rosemary, thymes and plain flour and leave it for awhile
- Now heat the hot plate with oil in it
- Then grill the marinade fish
- Put it on a hard plate and put hollandaise sauce over it and bake it
in oven until it gets light brownish
- Accompany it with sauté vegetables and parsley potato.
How well : eye appealing, texture should be fine, consistency, well glazed
and well flavored.
Critical point : over seasoning should not be done and take care while grilling.

Tomato Sauce (Concase Sauce)

Ingredients Quantity Cutting Style
Oil 60 ml
Oregano, Rosemary 3 Pinch
Onion 50 gm Fine Chop
Garlic 20 gm Fine Chop
Celery 10 gm Fine Chop
Tomato skinless & seed less 400 gm Fine chop
Salt, pepper, sugar as to taste
Tomato purees 100 ml
Vinegar 10 ml

Equipments : Sauce pan, knife, chopping board, duster and wooden

spatula

Procedure
- Heat oil on sauce pan
- Take a wok and heat oil
- Follow it by putting fine herbs to it, then add onion to it
- After it is about to get golden color add garlic and celery to it
- Now fry for some time and add tomato to it
- After the tomatoes are about 70% cooked add tomato purees to it
- Now season with salt and pepper, add vinegar and sugar for taste
- Cook it well until it gets thick and your sauce is ready

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Varieties that can be made
- Pizza
- Spaghetti bolognaise
- Vegetable Lasagna etc
How well : Tomato colored, well texture, consistency and thick.
Critical points : Tosmato should be skinless and seedless, take care while
seasoning.

Pizza
Ingredients Quantity Cutting Style
Milk 200 ml
Egg 1 nos
Yeast 10 gm
Sugar, salt to taste
Plain flour 500 gm
Rosemary, oregano 5 pinch
Tomato, Onion, Capsicum 100 gm Round
Napolitano sauce 200ml
Cheese (Mozzarella) 50 gm Grated

Equipments : Knife, chopping board, duster, whip bowl, round hot plate
and plate

Procedure
- Put yeast, sugar and salt into Luke warm milk then leave for some
time
- Put plain flour, egg, rosemary and oregano in the whip bowl then
pour the liquid prepared to it and knead a dough
- Leave it for about 20 minutes to rest for proving
- Take a round hot plate then grease with butter and put as required
dough on it and give it round flat shape, now pierce it with a fork so
that it does not get puffy
- Then top it with Napolitano sauce
- Now put tomato, onion and capsicum over it
- Now put grated cheese over it and bake it in oven
- Your Pizza is ready and serve with Tabasco sauce

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Varieties that can be made
- Chicken Pizza
- Mushroom Pizza
- Margarita( Onion & Capsicum) Pizza etc
How well : should be soft and crispy, cheese should be melted.
Critical point : prepared dough should not be over rest, milk should not
be over hot, sauce should not be applied lavishly and should not be
over cooked.

Pasta
Ingredients Quantity Cutting Style
Plain Flour 500 gm
Egg 3 nos
Water as need

Equipments : Whip Bowl, Rolling Pin, casserole and Pasta Machine.

Procedure
- Put plain flour, egg and water as need in a whip bowl
- Now knead a hard dough
- Next give it a flat shape using rolling pin
- Now put it in the pasta machine and take out desired shape of pasta
- Boil water in a casserole and add salt and oil on it
- Put pasta into it and cook it for about 4 – 5 minutes
- Your pasta is ready
How well : Shiny colored, soft and well cooked.
Critical points : dough must be hard and should not be over cooked.

Few types of pasta on next page

Spaghetti Bolognaise
Ingredients Quantity Cutting Style
Oil 60 ml
Onion 30 gm Chop
Garlic 10 gm Chop
Meat 200 gm Mince
Napolitano Sauce 300 ml

Cooking Guide
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Spaghetti 400 gm
Cheese 30 gm Grated
Salt, Pepper as to taste

Equipments : Fry pan, chopping board, knife, duster, dish and oven.

Procedure
- Take a fry pan and heat some oil
- Follow it by adding onion to it
- After the onion is about 70% cooked add celery and garlic to it
- Fry for awhile and after it gets golden color add mince meat to it
- Cook the meat until it is about 80% cooked then add Napolitano
sauce
- Add some water so that it does not get burned
- For taste season with salt and pepper
- Add spaghetti to it
- Now put it in a dish and cheese top it
- Put it inside oven and wait until the cheese gets golden color
- Your dish is ready, garnish with parsley
How well : eye appealing, spaghetti and sauce should be well mixed.
Critical point : spaghetti should not be over cooked and take care while
seasoning.

Vegetable Lasagna
Ingredients Quantity Cutting Style
Oil 60 ml
Garlic 10 gm Chop
Onion 30 gm Macedonia
Mix Vegetable 200 gm Macedonia
Napolitano Sauce 100 ml
Pasta 300 gm
Cheese 30 gm Grated

Equipments : Fry pan, chopping board, knife, duster, sauce pan, dish
and oven.

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Procedure
- Take a fry pan and heat some oil
- Follow it by adding onion to it
- After the onion is about 70% cooked add garlic to it
- Fry for awhile and after it gets golden color add blanched mix
Vegetable to it
- Now add Napolitano sauce to it and also add water so that it does
not burn
- For taste season with salt and pepper
- Cook for sometime
- Take a dish and coat it with oil and put lasagna (pasta) over it
- Now pour the mixture prepared over it and cover with another
lasagna (pasta)
- Make such three layers and put white sauce over it
- Then cheese top it
- Put it inside oven and wait until the cheese gets golden color
- Your dish is ready, garnish with parsley
How well : eye appealing, lasagna well cooked and desirable flavor.
Critical points : lasagna should not be over cooked, vegetables should
be blanched before added and take care while seasoning.

Vegetable Shashlik
Ingredients Quantity Cutting Style
Curd 40 ml
Onion 100 gm Dice cut
Tomato 100 gm Dice cut
Capsicum 100 gm Dice cut
Pannier 100 gm Dice cut
Egg plant 100 gm Dice cut
Fine herbs 3 pinch
Salt, pepper to taste
Worcester sauce 30 ml
Ginger garlic paste 20 gm
Mustard Paste 20 gm

Equipments : Hot plate, toothpick, slicer, chopping board, knife, duster

and whip bowl.

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Procedure
- Put salt, pepper, Worcester sauce, ginger garlic paste, fine herbs,
mustard paste and curd in a whip bowl and mix it properly
- Now put onion, tomato, capsicum, pannier and egg plant (boiled)
into it and marinade it
- Leave it to rest for 30-45 minutes
- Now sew it in toothpick one after another but make sure item is
not repeated
- Now heat some oil on hot plate and grill it
- After grilling your dish is ready
- While serving it, serve it with rice and boiled Vegetable
How well : well flavored, eye appealing and spices should be well cooked.
Critical points : vegetables should be in equal shape and while grilling
make sure it does not burn.

Chicken Hungarian Goulash

Ingredients Quantity Cutting Style
Oil 60 ml
Oregano, basil 3 Pinch
Onion 50 gm Fine Chop
Garlic 30 gm Fine Chop
Celery 10 gm Fine Chop
Tomato 400 gm Fine chop
Salt, pepper as to need
Tomato purees 100 ml
Chicken Boneless & skinless 800 gm Dice

Equipments : Wok, knife, chopping board, duster, sauce pan and

wooden spatula

Procedure
- Take a wok and heat oil
- Follow it by putting fine herbs to it, then add onion to it
- After it is about to get golden color add garlic and celery to it
- Now add tomato to it
- After the tomatoes are about 80% cooked add tomato purees to it
- Now add chicken to it

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- Add little water to it so that it does not get burned
- Now season with salt and pepper for taste
- Cook it well and dish is ready
- While serving garnish with parsley and accompany with parsley
butter rice.

How well : Consistency and thickness well maintained.

Critical points : Take care while seasoning, chicken should be well cooked
and sauce should be thick.

White Sauce (Béchamel Sauce)

Ingredients Quantity Cutting Style
White roux 100 gm
Boiled milk 800 ml
Cloves, bay leaf, pepper corn 10 gm
Onion 30 gm
Salt, white pepper to taste
Sugar 15 gm
Nutmeg powder 5 gm

Equipments : Sauce ladle, sauce pan, wire whisk and strainer.

Procedure
- Heat the sauce pan
- Now pour some oil and heat it
- Crackle onion, bay leaf, pepper corn and clove on it and stir it with
sauce ladle
- Pour milk to it
- After it boils add white roux to it while continuously stirring
- Then season with sugar, white pepper and salt according to taste
- Now add nutmeg powder
- After cooking for awhile filter it with a strainer and throw the waste
- The filtered liquid is your white Sauce

Variations that can be made

- Vegetable Au Gratin
- Chicken ala King

Cooking Guide
65
- Spaghetti Cheese Sauce etc.
How well : prepared white sauce should be creamy, well flavored thick
and well consistency.
Critical point : Plain flour should be white in color when fried and sauce
should not be thin and either roux or milk should be warm both cannot
be.

Vegetable Au Gratin
Ingredients Quantity Cutting Style
Butter 100 gm
Mix Vegetable 300 gm small dice
White Sauce 200 ml
Salt as need
Cheese 60 gm Grated

Equipments : Fry Pan, wooden spatula, dish, chopping board, knife,

duster and oven.

Procedure
- Heat a fry pan with butter on it
- Now add blanched mix Vegetable to it
- Follow it by pouring white sauce to it and stir it
- Add little amount of water
- For taste season with salt
- After awhile put it in the dish and cheese top it
- Now bake in oven and wait until it gets golden color
- Garnish with parsley
How well : sauce should be creamy, consistency, texture and flavor well
maintained.
Critical points : whiteness should not be eliminated and vegetables
should be of same shape.

Chicken Ala King

Ingredients Quantity Cutting Style
Butter 30 gm
Chicken 250 gm Dice

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Capsicum 30 gm Dice
Onion 30 gm Dice
Tomato 30 gm Dice
Béchamel Sauce 200 ml
Paprika Powder 10 gm
Salt as to taste
Cheese 40 gm Grated

Equipments : Fry Pan, wooden spatula, dish, chopping board, knife,

duster and oven.

Procedure
- Heat butter on a fry pan
- Then fry capsicum, tomato and onion to it
- Now add boiled & skinless chicken to it
- Follow it by adding white sauce to it
- Add little amount of water
- For taste season with salt and paprika powder
- After awhile put it in the dish and cheese top it
- Put it in oven and wait until it gets golden color
- Garnish with parsley
How well : sauce should be creamy, consistency, texture and flavor well
maintained.
Critical points : whiteness should not be eliminated, flavor of capsicum
should be there and chicken should be of same shape.

Brown Sauce (Espagnole Sauce)

Ingredients Quantity Cutting Style
Brown Roux 250 gm
Roasted brown Chicken bone 50 gm
Fine herbs (oregano, rosemary) 4 pinch
Stock 800 ml
Mirepoux 30 gm
Salt, pepper to taste

Equipments : Sauce ladle, sauce pan, wire whisk, oven and strainer.

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Procedure
- Heat the sauce pan
- Now pour some oil
- Put browned chicken bone
- Crackle mirepoux on it and stir it with ladle
- Pour stock to it, then add brown roux to it and whisk it continuously
with wire whisk
- Then season with pepper and salt according to taste
- Also put fine herbs for flavor
- After cooking for awhile filter it with a strainer and throw the waste
- The refined gravy is your brown Sauce

Varieties that can be made

- Chicken sizzler
- Beef stroganoff etc.
How well : prepared brown sauce should be creamy, well flavored thick
and well consistency.
Critical point : Bone should be baked until it gets brown color to get
perfect color and if you are in hurry you may add soya sauce to get
brown color.

Chicken Sizzler
Ingredients Quantity Cutting Style
Chicken 200 gm boneless
Salt, pepper to taste
Worcester Sauce 20 ml
Mustard paste 15 gm
Ginger garlic paste 10 gm
Plain flour 30 gm
Oil for grilling
Brown sauce 100 ml
Wine 25 ml

Equipments : Plate, chopping board, knife, duster, hot plate, ladle and
sizzler plate

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Procedure
- Take a plate and put salt, pepper, Worcester sauce, ginger garlic
paste, plain flour and mustard paste on it
- Now marinade the chicken with it and leave it for about an hour
- Then grill it on hot plate
- Now take a sizzler plate and apply butter to it after heating it
- Follow by cover it with cabbage
- Then put the grilled chicken on it and pour brown sauce over it
- Accompany it with boiled & sauté mix Vegetable, grilled tomato
and French fries
- Now pour some wine over it
- Take a ladle and heat it until it is red hot and pour some wine over
it and burn it
- Then pour the burning wine over the sizzler plate and serve it to
the guest
How well : brownish in color, well seasoned and flavor of wine must be
felt.
Critical point : food components should be well maintained, chicken
should not be burned and make sure flame is on till you reach the guest.

Beef Stroganoff
Ingredients Quantity Cutting Style
Oil 60 ml
Garlic 10 gm Chop
Onion 30 gm Julienne
Beef 400 gm Julienne
Tomato 100 gm Julienne
Capsicum 100 gm Julienne
Brown sauce 400 ml
Crushed pepper, salt to taste
Gherkin 10 gm

Equipments : Fry pan, chopping board, knife, duster and wooden

spatula.

Procedure
- Heat fry pan with oil on it

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69
- Put garlic to it
- After it gets golden color add onion to it
- Now add beef to it
- After the beef is around 80% cooked add tomato and capsicum to
it
- Follow it by adding brown sauce to it after cooking for awhile
- For taste season with salt and crushed pepper to it
- Then add gherkin to it
- After cooking for sometime your dish is ready to serve
- Garnish with parsley
How well : smooth, consistency, well colored, well seasoned and quite
thick.
Critical points : taste of gherkin must be felt, flavor of capsicum must
be felt and pepper must be crushed not powder.

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 INTRODUCTION TO CHINESE CUISINE

Chinese cuisine is any of several styles originating in the regions of China,

some of which have become highly popular in other parts of the world
— from Asia to the Americas, Australia, Western Europe and Southern
Africa. Where there are historical immigrant Chinese populations, the
style of food has evolved – for example, American Chinese
cuisine and Indian Chinese cuisine are prominent examples of Chinese
cuisine that has been adapted to suit local palates. In recent years,
connoisseurs of Chinese food have also sprouted in Eastern
Europe and South Asia.

Flour and rice are the two main food staples in China. In general, rice is
the major food source for people from rice farming areas in southern
China. Rice is also used to produce beers, wines and vinegars. In wheat
farming areas in Northern China, people largely rely on flour based foods
such as noodles, breads, dumplings and steamed buns. Noodles are
symbolic of long life and good health according to Chinese
tradition. They come dry or fresh in a variety of sizes, shapes and
textures and are often served in soups and fried as toppings. Tofu is
another popular product often used as a meat or cheese substitute. It
is a soy-based product which is highly nutritious, inexpensive and
versatile. It has a high protein/fat ratio.

A number of different styles contribute to Chinese cuisine, but perhaps

the best known and most influential are Sichuan cuisine, Shandong
cuisine, Jiangsu cuisine and Guangdong (Cantonese) cuisine.[1] These
styles are distinctive from one another due to factors such as available
resources, climate, geography, history, cooking techniques and lifestyle.
One style may favor the use of lots of garlic and shallots over lots of
chilli and spices, while another may favor preparing seafood over other
meats and fowl. Jiangsu cuisine favours cooking techniques such as
braising( applying spices for taste) and stewing, while Sichuan cuisine
employs baking, scalding(roasting), and wrapping, just to name a few.

Chinese cuisines are cooked on high fire and on big utensils so they are
normally under cooked and crunchy. They use less oil so cuisines are
not oily.
Cooking Guide
71
 Chinese Mother Sauce
Hot Garlic Sauce
Schwann Sauce
Sweet and sour Sauce
Manchurian Sauce

Sweet Corn Soup

Ingredients Quantity Cutting Style
Oil 60 ml
Garlic 10 gm Chop
Onion 40 gm Brunoise
Mix Vegetable 200 gm Brunoise
Tasting powder, salt, pepper, sugar to taste
Stock 1800 ml
Sweet corn paste 200 gm
Oyster sauce, soya sauce to taste
Corn flour 60 gm
Sesame oil for flavor
Spring onion to garnish

Equipments : Sauce pan, chopping board, knife, duster, ladle and soup
bowl.

Procedure
- Heat the sauce pan with oil on it
- Now put onion to it
- After it is around 70% cooked add garlic to it
- Follow it by putting mix Vegetable after garlic gets golden color
- For taste season with tasting powder, salt, pepper and sugar
- After it’s rawness is gone pour stock to it
- When the stock boils pour sweet corn paste
- Now pour oyster sauce for taste & soya sauce for color
- For thickness add corn flour
- After it is cooked pour sesame oil for flavor
- While serving garnish with spring onion
How well : taste, well flavor, texture and consistency well maintained.
Critical points : while adding corn flour, first you mix it with water and

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pour it in soup and make sure while pouring keep stirring the soup and
for non-Vegetable add beaten egg and non-Vegetable items

Whole Corn Salad

Ingredients Quantity Cutting Style
Whole corn 400 gm
Onion 50 gm Brunoise
Tomato 30 gm Brunoise
Carrot 30 gm Brunoise
Radish 30 gm Brunoise
Lemon juice 10 ml
Salt, pepper, tasting powder to taste
Lettuce leaf small bunch

Equipments : Plate, chopping board, knife and duster

Procedure
- Put whole corn, onion, tomato, carrot, radish on a plate
- For taste season with tasting powder, salt and pepper
- Also pour lemon juice and sesame oil
- Follow it by mix it up properly
- Then take a plate and put lettuce leaf over it
- Now put the mixture over it
- Your salad is ready to serve
How well : eye appealing, well flavored and seasoned.
Critical points : take care whether over garnished and well seasoned.

Vermicelli Salad
Ingredients Quantity Cutting Style
Vermicelli 400 gm
Onion 50 gm Julienne
Tomato 30 gm Julienne
Carrot 30 gm Julienne
Capsicum 30 gm Julienne
Lemon juice 10 ml
Sesame seed 10 gm
Sesame oil 10 ml

Cooking Guide
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Salt, pepper, tasting powder to taste
Lettuce leaf small bunch

Equipments : Plate, chopping board, knife, plate and duster

Procedure
- Put boiled vermicelli, onion, tomato, carrot, capsicum on a plate
- For taste season with salt, tasting powder and pepper
- Also pour lemon juice
- For flavor pour sesame oil and sesame seed
- Follow by mix it up properly
- Then take a plate and put lettuce leaf over it
- Now put the mixture over it
- Your salad is ready to serve
How well : eye appealing, well flavored and seasoned.
Critical points : take care whether over garnished and well seasoned.

Hot and Sour Soup

Ingredients Quantity Cutting Style
Oil 60 ml
Garlic 10 gm Chop
Onion 40 gm Brunoise
Mix Vegetable 200 gm Brunoise
Tasting powder, salt, pepper to taste
Stock 1800 ml
Vinegar, chilly as need
Soya sauce, oyster sauce as to need
Corn flour 50 gm
Sesame oil for flavor
Spring onion to garnish

Equipments : Sauce pan, chopping board, knife, duster, ladle and soup
bowl.

Procedure
- Heat the sauce pan with oil in it
- Now put onion to it

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- After it is around 70% cooked add garlic to it
- Follow it by putting mix Vegetable after it gets golden color
- For taste season with tasting powder, salt and pepper
- After it’s rawness is gone pour stock to it
- When the stock boils add vinegar and chilly to gat sourness and
hotness respectively
- Then pour oyster sauce for taste and soya sauce for color
- For thickness add corn flour
- After it is cooked pour sesame oil for flavor
- While serving garnish with spring onion
How well : taste, well flavor, texture and consistency well maintained.
Critical points : while adding corn flour, first you mix it with water and
pour it in soup and make sure while pouring keep stirring the soup and
for non-Vegetable add beaten egg and non-Vegetable items

Hot Garlic Sauce

Ingredients Quantity Cutting Style
Oil 30 ml
Garlic 20 gm Fine Chop
Celery 10 gm Fine Chop
Ginger 10 gm Fine Chop
Dry Red Chilly 400 ml
Tomato Ketchup 200 ml
Salt, sugar, pepper as to taste
Tasting powder as to taste

Equipments : Fry pan, chopping board, knife, duster, wooden spatula

and blender.

Procedure
- Heat the fry with oil on it
- Put garlic, celery and ginger to it
- After it gets golden color pour dry chili boiled and paste
- Follow it by adding tomato ketchup to it
- Then cooking for awhile and season with salt, sugar, pepper and
tasting powder for taste
- Your sauce is ready

Cooking Guide
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Varieties that can be made
- Chicken chilly
- Hot garlic pork etc.
How well : color, flavor and consistency well maintained.
Critical points : sauce should be thick and chilly should be well boiled
and paste.

Chicken Chilly
Ingredients Quantity Cutting Style
Batter 200 ml
Salt, pepper, tasting powder to taste
Soya sauce 8 ml
Ginger garlic paste 20 ml
Chicken 400 gm Dice
Oil 1000 ml
Garlic 10 gm Chop
Onion 100 gm Dice
Tomato 100 gm Dice
Capsicum 100 gm Dice
Hot Garlic Sauce 300 ml

Equipments : Fry pan, chopping board, knife, duster, wooden spatula,

whip bowl and wok.

Procedure
- Put batter in whip bowl and season with salt, pepper, tasting
powder, soya sauce and ginger garlic paste for taste
- Now dip chicken into it and deep fry the chicken
- Take a fry pan and heat it with some oil in it
- After that fry garlic into it
- When it gets golden color add onion to it
- Follow it by putting tomato and capsicum to it after the onion is
70% cooked
- Now pour hot garlic sauce to it
- For taste season with salt, pepper and tasting powder
- Put deep fried chicken to it and stir it well
- Your dish is ready to serve and garnish with spring onion.

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How well : well flavored, consistency and hot.
Critical points : sauce should be well applied on all the fried chicken
and flavor of capsicum must be felt.

Schwann Sauce
Ingredients Quantity Cutting Style
Oil 0 ml
Onion 60 gm Fine Chop
Garlic 30 gm Fine Chop
Celery 15 gm Fine Chop
Ginger 10 gm Fine Chop
Dry Red Chilly 400 ml
Tomato Ketchup 200 ml
Salt, sugar, pepper as to taste
Tasting powder, Schwann pepper as to taste
Equipments : Bowl, spoon, chopping board, knife, blender and duster.

Procedure
- Put all the items written above in a bowl and mix it up
- This sauce is kept raw
- Your sauce is ready

Varieties that can be made

- Schwann Cabbage
- Schwann potato
- Chicken Schwann etc.
How well : well colored, consistency & flavor well maintained.
Critical points : sauce should be thick, taste of Schwann pepper must
be felt and chilly should be well boiled and paste.

Schwann Cabbage
Ingredients Quantity Cutting Style
Oil 60 ml
Garlic 40 gm Chop
Cabbage 800 gm Dice
Schwann sauce 200 ml
Salt, pepper, tasting powder to taste
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Equipments : Fry pan, chopping board, knife, duster and wooden
spatula.

Procedure
- Heat a fry pan with some oil in it
- Then fry garlic on it
- When it gets golden color add cabbage to it
- After cooking for sometime pour Schwann sauce to it and stir well
- For taste season with salt, pepper and tasting powder
- Your dish is ready to serve
How well : well flavored, consistency and hot.
Critical points : sauce should be well applied on all the cabbage and
cabbage must be crunchy.

Chowmein
Ingredients Quantity Cutting Style
Oil 60 ml
Garlic 30 gm Chop
Onion 60 gm Julienne
Mix Vegetable 250 gm Julienne
Salt, pepper, tasting powder as to taste
Boiled noodles 600 gm
Soya sauce for color
Sesame oil for flavor
Spring onion to garnish

Equipments : Chopping board, knife, duster, fry pan, plate and cook
fork.

Procedure
- Heat the fry pan and pour some oil on it
- Then fry garlic on it
- After it gets golden color add onion to it
- Now stir fry it and add mix Vegetable to it
- Stir fry it and season with salt, pepper and tasting powder as to
taste
- Follow it by adding boiled noodles to it

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- Now for color pour soya sauce to it and mix up properly
- Pour Sesame oil for flavor
- Your dish is ready
- While serving garnish with spring onion
How well : eye appealing, well colored, flavored and seasoned.
Critical points : noodle should not be over cooked, while cooking items
should not burn and soya sauce should not be over used.

Vegetable Noodle Soup

Ingredients Quantity Cutting Style
Oil 60 ml
Garlic 30 gm Chop
Onion 60 gm Julienne
Mix Vegetable 250 gm Julienne
Salt, pepper, tasting powder as to taste
Stock 1800 ml
Boiled Noodles 300 gm
Soya sauce, oyster sauce as need
Corn flour 60 gm
Sesame oil for flavor
Spring onion to garnish

Equipments : Chopping board, knife, duster, casserole, bowl and ladle.

Procedure
- Heat the casserole and pour some oil on it
- Then fry garlic on it
- After it gets golden color add onion to it
- Now stir fry it and add mix Vegetable to it
- Stir fry it and season with salt, pepper and tasting powder as to
taste
- Pour stock to it
- Follow it by adding boiled noodles to it
- Now for color pour soya sauce to it and mix up properly
- For taste pour oyster sauce
- After it boils add corn flour for thickness and sesame oil for flavor
- Your dish is ready

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- While serving garnish with spring onion
How well : taste, flavor, texture and consistency well maintained.
Critical points : while adding corn flour, first you mix it with water and
pour it in soup and make sure while pouring keep stirring the soup and
for non-Vegetable add beaten egg and non-Vegetable items

Mo:Mo
Ingredients Quantity Cutting Style
Plain Flour 500 gm
Water as need
Onion 100 gm Chop
Mix Vegetable 300 gm Chop
Ginger garlic 30 gm Chop
Spring onion 30 gm Chop
Salt, pepper, tasting powder as to taste
Oyster sauce, soya sauce as need
Oil 25 ml

Equipments : Chopping board, knife, duster, whip bowl, rolling plate,

rolling pin and mo:mo steamer.

Procedure
- On a whip bowl put plain flour and pour water to prepare dough
which should be hard
- Now for mixture put mix Vegetables, onion, soya sauce, ginger garlic,
spring onion, salt, pepper, tasting powder, oyster sauce and heated
oil on a wipe bowl and mix properly
- Now take around 15 gm dough and give it round and flat shape and
put mixture on it and design it while closing the opening
- While putting it on mo:mo steamer first apply oil to mo:mo steamer
so that it does not stick
- Now steam it inside steamer and after about 15-20 minutes your
dish is ready
- While serving give chutney and soup with it
How well : well seasoned and eye appealing.
Critical points : make sure mo:mo is not too big, while putting mo:mo
on steamer don’t cover the holes of steamer and dough should not be
soft or too hard.
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 Sweet and Sour Sauce
Ingredients Quantity Cutting Style
Oil 60 ml
Garlic 10 gm chop
Tomato Ketchup 300 ml
Stock 200 ml
Salt to taste
Sugar 30 gm
Vinegar 20 ml
Corn flour 50 gm
Equipments : Fry pan, chopping board, knife, duster, wooden spatula,
bowl and spoon.

Procedure
- Heat the fry pan and pour oil to it
- After the oil is heated fry garlic on it
- When it gets golden color pour tomato ketchup to it
- Follow it by pouring stock to it
- For taste season with salt, sugar and vinegar
- Now for thickness add corn flour
- Your sauce is ready

Varieties that can be made

- Sweet and sour Fish
- Sweet and sour Beef
- Sweet and Sour Chicken etc.
How well : taste, flavor and consistency well maintained.
Critical points : while adding corn flour, first you mix it with water and
pour it in sauce and make sure while pouring keep stirring the sauce
and sauce should be thick.

Sweet and Sour Fish

Ingredients Quantity Cutting Style
Batter 200 ml
Fish 350 gm Dice
Oil 500 ml
Sweet & sour sauce 250 ml
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Equipments : Wok, strainer, fry pan, whip bowl and slicer.

Procedure
- First dip fish into Chinese batter then deep fry it
- After deep frying it put it in sweet and sour sauce and heat it
- Your dish is ready
- Garnish with spring onion
How well : well flavored, consistency and eye appealing.
Critical points : sauce should be well applied to all the pieces of fish and
well garnished.

Spring Roll
Ingredients Quantity Cutting Style
Plain flour 150 gm
Egg 1 nos
Corn flour 150 gm
Water as need
Chowmein items

Equipments : Whip bowl, wire whisk, ladle, chopping board, knife,

duster, wok, strainer and fry pan.

Procedure
- First put corn flour, plain flour, egg and water in the whip bowl and
beat it until it is compact
- Then add water and make it watery
- Now take the batter and pour it on a fry pan and make a sheet
after applying heat to it by thicker part first
- After the sheet is prepared then put some chow mien to it and roll
it properly, then deep fry it
- Your spring roll is ready
- Serve it with side salad

How well : prepared spring roll should be well colored that is golden
and eye appealing.
Critical Points : batter should be beaten properly so that it does not
tear up later, batter should be neither thin nor thick and while preparing
sheet make sure fry pan is non sticky and is moderate hot.
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 Chicken Cashew nut
Ingredients Quantity Cutting Style
Oil 20 ml
Onion 50 gm Chop
Garlic, celery 15 gm Chop
Cashew nut 50 gm
Beans & Carrot 100 gm Brunoise
Chicken 300 gm Dice
Salt, Pepper & tasting powder to taste
Stock 400 ml
Oyster sauce, soya sauce to need
Corn flour 30 gm
Sesame oil for flavor
Spring onion 10 gm Julienne

Equipments : Wok, strainer, whip bowl, chopping board, knife, duster,

fry pan and ladle.

Procedure
- First heat a fry pan and heat the oil
- After that fry onion, garlic and celery to it
- After that fry cashew nut and add brunoise beans & carrot to it
- Then after awhile put fried chicken which is dipped in batter and
deep fried
- For taste season with salt, pepper and tasting powder
- Now pour stock to it
- After it boils add oyster sauce for taste and soya sauce for color
- Then for thickness pour corn flour to it after it is mixed in water
- Then for flavor pour Sesame oil and garnish with spring onion
- Your chicken cashew nut is ready

How well : taste, flavor, eye appealing and consistency well maintained.
Critical points : while adding corn flour, first you mix it with water and
pour it and make sure while pouring keep stirring dish and cashew nut
should not be fried too much.

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 Sesame Chicken
Ingredients Quantity Cutting Style
Chicken 250 gm Shredded
Sesame 150 gm
Corn flour 75 gm
Plain flour 50 gm
Egg 1 nos
Salt, pepper, tasting powder to taste
Soya sauce 10 ml
Water 50 ml
Oil 1000 ml

Equipments : Chopping board, knife, duster, whip bowl, plate, wok and
strainer.

Procedure
- First take whip bowl and put corn flour, plain flour, egg, water, salt,
pepper, tasting powder and soya sauce to make Chinese batter
- Then dip chicken into batter and put it on Sesame and roll it so that
Sesame is all over chicken
- Now deep fry it until it gets golden color
- Your Sesame chicken is ready
- Accompany it with side salad
How well : well colored & seasoned and eye appealing.
Critical points : chicken should not be over fried and make sure sesame
is stuck up properly on chicken.

Vegetable Fried Rice

Ingredients Quantity Cutting Style
Oil 30 ml
Onion 50 gm Brunoise
Mix Vegetable 200 gm Brunoise
Salt, pepper, tasting powder to taste
Steam Rice 500 gm
Soya sauce 10 ml
Spring onion to garnish

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Equipments : Chopping board, knife, duster, fry pan and slicer

Procedure
- Heat some oil on a fry pan
- Then stir fry onions, after doing that add mix Vegetable to it
- Now for taste season with salt, pepper and tasting powder
- Put steam rice on it and mix it properly
- For color pour soya sauce to it
- Your fried rice is ready
- For garnishing put brunoise spring onion over it
How well : eye appealing, well colored and seasoned.
Critical points : should not be over garnished, steam rice should be non
sticky and over use of soya sauce should not be done.

Chinese Omelets
Ingredients Quantity Cutting Style
Egg 2 nos
Salt, pepper, tasting powder to taste
Spring onio 10 gm Julienne
Chicken 20 gm Shredded / fried
Carrot 25 gm Julienne
Soya Sauce 5 ml
Sea food 10 gm

Equipments : Chopping board, knife, duster, bowl, spoon, fry pan and
slicer.

Procedure
- Break eggs on a bowl and add salt, pepper, tasting powder, carrot,
chicken, spring onion, sea food and soya sauce to it
- Now beat it properly
- Heat some oil on a fry pan and pour the beaten egg over it and fry
it
- Your Chinese omelets is ready
How well : eye appealing, texture, moisture well maintained.
Critical points : there should not be any cracks, should be in round moon
shape and use of required items.

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 Stir Fry Vegetable
Ingredients Quantity Cutting Style
Oil 25 ml
Ginger, garlic, celery 25 gm Chop
Onion 50 gm Dice
(Capsicum, Carrot, bamboo shoot,
Mushroom, baby corn, cauliflower,
Beans) Mix Vegetable 300 gm Pays née
Salt, pepper, tasting powder to taste
Stock 500 ml
Oyster sauce, soya sauce to taste
Corn flour 60 gm
Sesame oil for flavor
Spring onion to garnish Julienne

Equipments : Chopping board, knife, duster, fry pan and ladle.

Procedure
- Heat oil on a fry pan and stir fry onion, ginger, garlic and celery
- After doing that now stir fry mix Vegetable.
- For taste season with salt, pepper and tasting powder
- Now pour stock to it
- After it boils add oyster sauce for taste and soya sauce for color
- Then for thickness add corn flour to it after it is mixed in water
- Then for flavor pour Sesame oil and garnish with spring onion
- Your Chinese curry is ready
How well : eye appealing, flavor of sesame and consistency well
maintained.
Critical points : take care of seasoning, cutting and about soya sauce &
oyster sauce, should not be over oily.

Chinese Chopsuey
Ingredients Quantity Cutting Style
Oil 25 ml
Onion 50 gm Chop
Ginger, garlic, celery 25 gm Chop
(Capsicum, Carrot, bamboo shoot,

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Mushroom, baby corn, cauliflower,
Beans) Mix Vegetable 300 gm Pays née
Salt, pepper, tasting powder to taste
Stock 500 ml
Oyster sauce, soya sauce to need
Corn flour 60 gm
Sesame oil for flavor
Oil 1000 ml for deep fry
Boiled noodle 200 gm
Spring onion to garnish Julienne

Equipments : Chopping board, knife, duster, fry pan, strainer and ladle.

Procedure
- Heat oil on a fry pan and stir fry onion, ginger, garlic and celery
- After doing that now stir fry mix Vegetable.
- For taste season with salt, pepper and tasting powder
- Now pour stock to it
- After it boils add oyster sauce for taste and soya sauce for color
- Then for thickness pour corn flour to it after it is mixed in water
- Then for flavor pour Sesame oil and garnish with spring onion
- Your Chinese curry is ready
- Now deep fry boiled noodle
- After deep frying noodle put it on a plate
- Then pour Chinese curry over it
- Your Chinese chopsuey is ready

Note
- For American Chopsuey add tomato ketchup for red color and sugar
for sweetness, then top it with bull’s eye fried egg
How well : eye appealing, well flavored and consistency well maintained.
Critical points : take care of seasoning, cutting and about soya sauce &
oyster sauce, should not be over oily.

Pork Roast Chinese Style

Ingredients Quantity Cutting Style
Oil 30 ml
Mirepoux 100 gm
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87
Pork 250 gm
Salt, pepper, tasting powder for taste
Stock 400 ml
Oyster sauce 20 ml
Soya sauce 10 ml
Corn flour 30 gm
Sesame oil for flavor
Spring onion to garnish julienne

Equipments : Strainer, chopping board, knife, duster, fry pan, cook fork,
pressure cooker and ladle

Procedure
- Heat oil on a fry pan then fry pork on it
- After that crackle mirepoux on it
- Then fry pork on it with high flames
- For taste season with salt, pepper and tasting powder
- Now pour stock to it
- After it boils add oyster sauce for taste and soya sauce for color
- Put it in a pressure cooker and let it whistle for 5 – 7 times
- Now filter it and dice cut pork
- The liquid which is obtained after filtering heat it and thicken it
with corn flour as usual
- Now put dice cut pork over it and few drops of sesame oil for flavor
and garnish with spring onion
- Your dish is ready and accompanies it with rice.
How well : eye appealing, well flavored and consistency well maintained.
Critical points : take care of seasoning, cutting and about soya sauce &
oyster sauce, should not be over oily.

Manchurian Sauce
Ingredients Quantity Cutting Style
Oil 25 ml
Onion 50 gm Chop
Ginger, garlic, celery 25 gm Chop
Salt, pepper, tasting powder to taste
Stock 500 ml

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Oyster sauce 20 ml
Soya sauce 10 ml
Corn flour 60 gm

Equipments : Chopping board, knife, duster, fry pan and ladle.

Procedure
- Heat oil on a fry pan and stir fry onion, ginger, garlic and celery
- For taste season with salt, pepper and tasting powder
- Now pour stock to it
- After it boils add oyster sauce for taste and soya sauce for color
- Thicken it with corn flour as usual
- Your Manchurian sauce is ready

Variations that can be made

- Vegetable ball Manchurian
- Meat ball Manchurian etc.
How well : should be thick, consistency well maintained and mild taste.
Critical points : should not be over oily and should not be over colored
with soya sauce.

Vegetable Ball Manchurian

Ingredients Quantity Cutting Style
Mix Vegetable 5oo gm Chop
Salt, pepper, tasting powder for taste
Onion 150 gm Chop
Plain flour 75 gm
Corn Flour 80 gm
Manchurian Sauce 250 ml
Spring Onion to garnish
Oil 1000 ml

Equipments : Chopping board, knife, duster, whip bowl, plate and

strainer.

Procedure
- First put chopped mix Vegetable on a whip bowl and put salt over it

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 and leave it for 10 minutes
- Then squeeze water from it and season with salt, pepper and tasting
powder for taste
- Put onion on it as raw spice
- For binding put plain flour and corn flour over it
- Now give it round ball like shape and deep fry it
- After that put it on Manchurian sauce and heat it
- Follow it by garnishing with spring onion
- Your Vegetable ball Manchurian is ready to serve
How well : eye appealing, consistency well maintained and well
seasoned.
Critical points : Manchurian ball should not be over cooked, should not
be over oily and take care while seasoning.

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 INTRODUCTION TO INDIAN CUISINE

Indian cuisine is the general name for the foods of the Indian
subcontinent, characterized by the extensive use of various spices, herbs
and other vegetables, and sometimes fruits grown in India and also for
the widespread practice of vegetarianism in Indian society. Each family
of Indian cuisine includes a wide assortment of dishes and cooking
techniques. As a consequence, it varies from region to region, reflecting
the varied demographics of the ethnically-diverse subcontinent.

Hindu beliefs and culture have played an influential role in the evolution
of Indian cuisine. However, cuisine across India also evolved as a result
of the subcontinent’s large-scale cultural interactions with Mongols and
Britain making it a unique blend of various cuisines. The spice trade
between India and Europe is often cited as the main catalyst for Europe’s
Age of Discovery. The colonial period introduced European cooking
styles to India, adding to the flexibility and diversity of Indian cuisine.
Indian cuisine has influenced cuisines across the world, especially those
from Southeast Asia and the Caribbean.

Indian cooking derives from a 5000-year-old timeline. Indian Cooking has

however evolved significantly over time and the varying influences brought
into the country by the various rulers and travelers, it has not lost its original
identity, rather become richer with the assimilation of the many influences.
This is very apparent in some of the unique regional cuisines.

Indian cuisine is very popular in South East Asia because of its strong
Hindu and Buddhist historical cultural influence in the region and on
its cuisines. Indian cuisine has had considerable influence on Malaysian
cooking styles and also enjoys popularity in Singapore. Indian influence
on Malay cuisine dates to the 19th century. Other cuisines which borrow
Indian cooking styles include Filipino, V ietnamese, Indonesian,
and Thai. The spread of vegetarianism in other parts of Asia is often
credited to ancient Indian Hindu and Buddhist practices.

Indian cuisine is also fairly popular in the Arab world because of its
similarity to and influence on Arab cuisine.

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The popularity of curry across Asia has led to the dish being labeled the
“pan-Asian” dish. Curry’s international appeal has been compared to
that of pizza. Though the tandoor did not originate in India, Indian
tandoori dishes, such as chicken tikka, enjoy widespread popularity.
Historically, Indian spices and herbs were among the most sought-after
trade commodities. The spice trade between India and Europe led to
the rise and dominance of Arab traders, to such an extent that European
explorers such as Vasco da Gama and Christopher Columbus set out to
find new trade routes with India, leading to the Age of Discovery.

Indian cuisine is cooked using various kinds of methods like boiling,

frying and many more. The cooked items are general spicy and oily and
varies from region to region. Some foods are famous of some place
then some are from another. For example Rogan josh is quite famous
dish of Kashmir, Dal makhani, is a treasured staple food from Punjab,
Uttar Pradeshi with Naanbread and many more.

Indian Mother Sauce

Yellow Gravy (Curry Sauce) ———— Onion base
Red Gravy (Butter Sauce) ———— Tomato base
White Gravy (Korma Sauce) ———— Cashew nut + magaz base
Green Gravy (Palak Sauce) ———— Palak Base
Kadhai Gravy ———— Onion & Tomato base

Note for preparing Gravy

There is no problem if you put more oil because after the gravy is ready
oil starts floating on top of gravy which can be removed later

If you want to store gravy for longer duration you have to put more oil
and don’t use salt because oil helps in preservation while salt helps in
decaying

Tomato paste used for sauce should be seedless and skinless

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 Yellow Gravy
Ingredients Quantity Cutting Style
Oil 100 ml
Clove, G. cardamom, bay leaf 10 gm
Ginger garlic 20 gm
Turmeric powder 10 gm
Cashew nut & magaz 100 ml
Onion 300 ml
Tomato 150 ml
Salt, pepper to taste
Garam masala 10 gm

Equipments : Sauce pan, wooden spatula, blender, strainer and wok

Procedure
- First you have to boil onion and tomato, then strain it with a strainer
and cool it, now follow it by making paste of it in a blender
- Now make ginger garlic paste by putting it inside blender with little
water
- For cashew nut and magaz paste follow the same procedure as
ginger garlic
- After it’s all done we start making yellow gravy
- First heat wok or sauce pan with oil in it
- For flavor put cloves, green cardamom and bay leaf into it
- Follow it by putting in ginger garlic paste and make sure you stir
well so that ginger garlic does not stick on the bottom
- Now put turmeric for color and as soon as you put turmeric follow
it by pouring cashew nut and magaz paste
- After it is cooked put in tomato and onion paste
- Now season it with salt, pepper and garam masala
- After oil starts to float on top your sauce is ready

Variations that can be made

- Buff curry, Chicken Curry, Vegetable kofta curry, Etc.
How well : thick, well seasoned, yellow colored, consistency maintained
and smooth.
Critical points : ginger garlic paste and turmeric should not get burned,
quantity of onion should be double of tomato and take care while seasoning.
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 Vegetable Kofta Curry
Ingredients Quantity Cutting Style
Mix Vegetable 300 gm Chop
Onion 100 gm Chop
Chilly chop as need
Garam masala 10 gm
Turmeric powder 5 gm
Salt, pepper to taste
Plain flour 75 gm
Chick pea flour 75 gm
Oil 1000 ml (deep fry)
Yellow gravy 200 ml
Water as need
Coriander 10 gm

Equipments : Chopping board, knife, duster, whip bowl, wok, strainer

and spatula.

Procedure
- First take a whip bowl and put mix Vegetable, onion, chilly, garam
masala, turmeric powder, salt & pepper to taste and plain flour &
chick pea flour for binding it
- Now mix it up properly and give cylinder shape and deep fry it
- Your Vegetable kofta is ready
- After doing that take a wok and heat it with yellow gravy in it
- Pour some water into it so that it gets a bit thin
- Now put Vegetable kofta in it and let it boil
- For taste salt can be seasoned
- After it boils your dish is ready and garnish it with coriander chop
- It’s accompaniments are rice items, naan, chapatti etc
How well : eye appealing, tender, consistency well maintained and
flavorful.
Critical points : water should be squeezed out of vegetables after cutting
and putting salt, take care while deep frying, take care of kofta being
well mixed with gravy and don’t over garnish.

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 Chicken Curry
Ingredients Quantity Cutting Style
Chicken 250 gm dice
Yellow gravy 200 ml
Water as need
Coriander 10 gm

Equipments : Chopping board, knife, duster, wok, sauce pan and

spatula.

Procedure
- First take a sauce pan and boil the chicken
- After doing that take a wok and heat it with yellow gravy in it
- Pour some water into it so that it gets a bit thin
- Now put boiled chicken in it and let it boil
- For taste salt can be seasoned
- After it boils your dish is ready and garnish it with coriander chop
- It’s accompaniments are rice items, naan, chapatti etc
How well : eye appealing, tender, consistency well maintained and
flavorful.
Critical points : take care of chicken being well mixed with gravy and
don’t over garnish.

Red Gravy
Ingredients Quantity Cutting Style
Oil / Butter 100 ml
Clove, G. cardamom, bay leaf 10 gm
Ginger garlic 20 gm
Roghani Mirch 10 gm
Cashew nut & magaz 100 ml
Onion 150 ml
Tomato 300 ml
Salt, pepper to taste
Garam masala 10 gm

Equipments : Sauce pan, wooden spatula, blender, strainer and wok

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Procedure
- First you have to boil onion and tomato, then strain it with a strainer
and cool it, now follow it by making paste of it in a blender
- Now make ginger garlic paste by putting it inside blender with little
water
- For cashew nut and magaz paste follow the same procedure as
ginger garlic
- After it’s all done we start making red gravy
- First heat wok or sauce pan with oil in it
- For flavor put cloves, green cardamom and bay leaf into it
- Follow it by putting in ginger garlic paste and make sure you stir
well so that ginger garlic does not stick on the bottom
- Now put roghani mirch for color and as soon as you put roghani
mirch follow it by pouring cashew nut and magaz paste
- After it is cooked put in tomato and onion paste
- Now season it with salt, pepper and garam masala
- After oil starts to float on top your sauce is ready

Variations that can be made

- Chicken butter masala, pannier butter masala, Vegetable butter
masala etc
How well : thick, well seasoned, red colored, consistency maintained
and smooth.
Critical points : ginger garlic paste and roghani mirch should not get
burned, quantity of onion should be half of tomato and take care while
seasoning.

Pannier Butter Masala

Ingredients Quantity Cutting Style
Pannier 250 gm dice
Oil 500 ml (deep fry)
Red gravy 200 ml
Water as need
Coriander 10 gm

Equipments : Chopping board, knife, duster, strainer, wok and spatula.

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Procedure
- First take the pannier and deep fry it
- After doing that take a wok and heat it with red gravy in it
- Pour some water into it so that it gets a bit thin
- Now put fried pannier in it and let it boil
- For taste salt can be added
- After it boils your dish is ready and garnish it with coriander chop
- It’s accompaniments are rice items, naan, chapatti etc
How well : eye appealing, tender, consistency well maintained and
flavorful.
Critical points : take care of pannier being well mixed with gravy and
don’t over garnish.

White Gravy
Ingredients Quantity Cutting Style
Oil 100 ml
Clove, G. cardamom, bay leaf 10 gm
Ginger garlic 20 gm
Cashew nut & magaz 100 ml
Onion 300 ml
Salt, pepper to taste
Garam masala 10 gm
Nutmeg powder 5 gm

Equipments : Sauce pan, wooden spatula, blender, strainer and wok

Procedure
- First you have to boil onion, then strain it with a strainer and cool
it, now follow it by making paste of it in a blender
- Now make ginger garlic paste by putting it inside blender with little
water
- For cashew nut and magaz paste follow the same procedure as
ginger garlic
- After it’s all done we start making white gravy
- First heat wok or sauce pan with oil in it
- For flavor put cloves, green cardamom and bay leaf into it
- Follow it by putting in ginger garlic paste and make sure you stir

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97
 well so that ginger garlic does not stick on the bottom
- Follow it by pouring cashew nut and magaz paste
- After it is cooked put in onion paste
- Now season it with salt, pepper, nutmeg powder and garam masala
- After oil starts to float on top your sauce is ready

Variations that can be made

Chicken korma curry, Vegetable Korma Curry etc.
How well : White colored, consistency maintained, thick, smooth and
well seasoned.
Critical points : Add milk if discolored, since boiled onion and cashew
nut & magaz tastes sweet this gravy’s taste is sweet but if sweetness is
less add sugar, onion boiled and made paste with milk is better and
ginger garlic paste should not get burned.

Chicken Korma Curry

Ingredients Quantity Cutting Style
Chicken 250 gm Dice
White gravy 200 ml
Water as need
Pannier 10 gm Grated

Equipments : Chopping board, knife, duster, wok, sauce pan and

spatula.

Procedure
- First take a sauce pan and boil the chicken
- After doing that take a wok and heat it with white gravy in it
- Pour some water into it so that it gets a bit thin
- Now put boiled chicken in it and let it boil
- For taste salt can be seasoned
- After it boils your dish is ready and garnish it with grated pannier
- It’s accompaniments are rice items, naan, chapatti etc
How well : eye appealing, tender, consistency well maintained and
flavorful.
Critical points : take care of chicken being well mixed with gravy and
don’t over garnish.

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 Green Gravy
Ingredients Quantity Cutting Style
Oil 100 ml
Carom seed 10 gm
Ginger garlic 20 gm
Onion 100 gm Chop
Tomato 80 gm Chop
Palak (Spinach) 300 gm
Salt, pepper to taste
Garam masala 10 gm

Equipments : Sauce pan, wooden spatula, blender, strainer and wok.

Procedure
- First you have to boil palak but don’t forget to put soda while boiling
because it preserves color then strain it with a strainer and cool it,
now follow it by making paste of it in a blender
- Now make ginger garlic paste by putting it inside blender with little
water
- Start making green gravy
- Heat the wok with oil in it and fry some carom seed
- Now put ginger garlic paste in it but make sure it does not get burn
and stick on bottom so stir continuously
- After it is about 75% done add onion to it and fry it
- Then stir it for awhile after the onion is cooked add tomato to it
- Wait until tomato is cooked well then add palak paste to it and stir
it
- Now season it with salt, pepper and garam masala.
- When oil starts floating your sauce is ready

Variations that can be made

- Palak pannier
- Palak alu
- Chicken hariyali
- Buff hariyali etc.
How well : green colored, consistency maintained, flavorful, thick,
smooth and well seasoned.

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Critical points : take care while blanching palak, don’t let ginger garlic
paste burn and palak should be well pasted.

Palak Pannier
Ingredients Quantity Cutting Style
Green gravy 200 ml
Water as need
Pannier 300 gm Dice
Ginger 10 gm Julienne

Equipments : Chopping board, knife, duster, wok, sauce pan and

spatula.

Procedure
- First take a sauce pan and boil the pannier
- After doing that take a wok and heat it with green gravy in it
- Pour some water into it so that it gets a bit thin
- Now put boiled pannier in it and let it boil
- For taste salt can be seasoned
- After it boils your dish is ready and garnish it with ginger julienne
- It’s accompaniments are rice items, naan, chapatti etc

Note
- Pannier can also be deep fried and used.

How well : eye appealing, tender, consistency well maintained and

flavorful.
Critical points : take care of pannier being well mixed with gravy, make
sure pannier does not get over boiled and don’t over garnish.

Kadhai Gravy
Ingredients Quantity Cutting Style
Oil 100 ml
Mustard seed 10 gm
Ginger garlic 20 gm
Turmeric powder 10 gm
Onion 100 gm Chop

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Tomato 150 gm Chop
Salt, pepper to taste
Garam Masala 10 gm

Equipments : Chopping board, knife, duster, wok and wooden spatula.

Procedure
- First heat the wok with oil in it
- Then follow it by putting mustard seed to it
- After it gets some color put ginger garlic paste to it
- For color put turmeric powder to it and follow it by adding onion to
it
- After it’s rawness is gone
- Add tomato to it and cook it until it is cooked well
- Now for taste season it with salt, pepper and garam masala
- Your kadhai gravy is ready

Variations that can be made

- Fish kadhai curry
- Egg kadhai curry etc.

Note
- For fish kadhai curry the gravy is thin while for other curry gravy is
thick.
How well : well colored, thick, well seasoned and consistency
maintained.
Critical points : make sure turmeric does not get burned and tomato
and onion is fine chop.

Fish Kadhai Curry

Ingredients Quantity Cutting Style
Fish 250 gm Dice
Ginger garlic paste 15 ml
Mustard paste 20 ml
Vinegar 10 ml
Salt, pepper to taste
Garam masala 10 gm

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Plain flour 50 gm
Oil 500 ml (deep fry)
Kadhai gravy 150 ml
Water as need
Coriander 10 gm

Equipments : Chopping board, knife, duster, wok, strainer, whip bowl

and spatula.

Procedure
- First make fish skinless and boneless
- Then keep it in a whip bowl and marinade with mustard paste, ginger
garlic paste, vinegar, salt, pepper and garam masala, so that spices
don’t fall bind it with plain flour
- Leave for about an hour to rest
- Now deep fry it until it gets golden color
- Take a wok and heat some kadhai gravy in it after pouring in water
and making it thin
- Now add fried fish to it
- Salt can be added if needed
- After it boils your dish is ready and garnish it with coriander chop
- Its accompaniment is rice items, naan, chapatti etc.
How well : soft and tender, well seasoned, consistency maintained, eye
appealing and well flavored.
Critical points : take care while deep frying, marinade well and let it
absorb spices well.

Pulaw (Pilaf)
Ingredients Quantity Cutting Style
Ghee 100 ml
Cloves, G. cardamom, bay leaf 10 gm
Onion 50 gm Julienne
Dry fruits / nuts 100 gm
Roghani mirch 10 gm
Water 500 ml
Rice 500 gm
Salt to taste
Sugar 10 gm
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Equipments : Casserole, slicer, whip bowl, hot plate, lid, muslin cloth,
plate, bowl and weight.

Procedure
- Heat casserole with ghee in it
- Now fry cloves, green cardamom and bay leaf for flavor, onion for
taste and dry fruits for garnish
- After that put roghani mirch for color and follow it by pouring water
in it
- When water boils put rice into it and salt for taste
- Now cook it like that until it is 75% cooked then sprinkle some sugar
over it for shining
- Now put soaked and squeezed muslin cloth over the rice and cover
casserole with weight over lid and hot plate under the casserole
- Cook it like this until it is 100% done
- Then stuff it in a bowl and put it over a plate giving it the shape of
bowl
- Now garnish it with julienne deep fried onion and it is ready to
serve
How well : well colored and garnished, flavorful, well shaped and well
seasoned.
Critical points : water and rice should be in equal quantity but pour few
more water because water vaporizes, if you are cooking for many people
after 5th step put coal over the lid and put off the fire and rice should
be soaked for at least 15 minutes.

Alu Jeera
Ingredients Quantity Cutting Style
Potato 250 gm Dice
Oil 20 ml
Cumin seed 10 gm
Turmeric powder 8 gm
Salt, pepper to taste
Coriander 10 gm Chop

Equipments : Chopping board, knife, duster, pressure cooker, fry pan

and slicer.
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Procedure
- First boil potatoes in a pressure cooker and dice cut it
- Now heat a fry pan with oil in it
- Fry some cumin seed and after awhile add turmeric for color
- As soon as you put turmeric add potatoes to it
- Stir it well
- For taste season with salt and pepper
- Garnish with coriander
How well : well colored, cumin seed stuck with potatoes and well
seasoned.
Critical points : make sure potatoes is not over cooked and cumin seed
is stuck on every potatoes.

Chicken Biryani
Step 1 for RICE
Ingredients Quantity Cutting Style
Ghee 100 ml
Cloves, G. cardamom, bay leaf 10 gm
Onion 50 gm Julienne
Dry fruits / nuts 100 gm
Water 500 ml
Rice 500 gm
Salt to taste

Equipments : Casserole, slicer, whip bowl, hot plate, lid, muslin cloth,
plate, bowl and weight.

Step 2 for masala

Ingredients Quantity Cutting Style
Oil 100 ml
Cloves, G. cardamom, bay leaf 10 gm
Ginger garlic 20 gm
Turmeric powder 10 gm
Onion 100 gm Chop
Tomato 150 gm Chop
Salt, pepper to taste
Garam Masala 10 gm
Chicken 200 gm Dice
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Equipments : Chopping board, knife, duster, wok and wooden spatula.

Procedure for step 2

- First heat the wok with oil in it
- Then follow it by putting cloves, G. cardamom, bay leaf to it
- After sometime add ginger garlic paste to it
- For color put turmeric powder to it and follow it by adding onion to
it
- After it’s rawness is gone
- Add tomato to it and cook until it is well cooked
- Now for taste season it with salt, pepper and garam masala
- Bring chicken and put it in it and cook until it is 50% done
- Your biryani masala is ready

Procedure for biryani

- Heat casserole with ghee in it
- Now fry cloves, green cardamom and bay leaf for flavor, onion for
taste and dry fruits for garnish
- After that pouring water in it
- When water boils put rice into it and salt for taste
- Now cook it like that until it is 75% cooked then take it out of
casserole
- Then put biryani masala on bottom and rice above
- Now put soaked & squeezed muslin cloth over the rice and cover
casserole with weight over lid and hot plate under the casserole
- Cook it like this until it is 100% done
- Then stuff it in a bowl and put it over a plate giving it the shape of
bowl
- Now garnish it with julienne deep fried onion and it is ready to
serve
- Its accompaniment are raita, lassi etc.
How well : well flavored, seasoned and shaped, tender and well
garnished.
Critical points : water and rice should be in equal quantity but pour few
more water because water vaporizes, if you are cooking for many people
after 6th step put coal over the lid and put off the fire, take care if it
gets burned and rice should be soaked for at least 15 minutes.

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 Raita
Ingredients Quantity
Curd 200 ml
Cumin powder 10 gm
Black salt 10 gm

Equipments : Bowl and spoon

Procedure
- Put curd, black salt and cumin powder in a bowl
- Then stir it up properly
- Your raita is ready

Note
- If you are to prepare cucumber raita then add brunoise cucumber
in it
- If you are to prepare mix raita then add brunoise onion, cucumber
etc to it
How well : well colored, taste and flavored.
Critical points : make cure cumin powder is well powdered and not over
fried.

Dal Makhani
Ingredients Quantity Cutting Style
Ghee / butter 60 gm
Cumin seed 10 gm
Dry chilly 2 pieces
Ginger garlic paste 20 gm
Turmeric powder 5 gm
Roghani mirch 5 gm
Onion 50 gm Chop
Tomato 30 gm Chop
Salt, pepper to taste
Garam masala 10 gm
Mix lentils boiled 300 gm
Water as need
Cream 10 ml

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Equipments : Chopping board, knife, duster, fry pan and ladle.

Procedure
- Heat some butter or ghee on a fry pan
- Then fry cumin seed and dry chilly in it
- Follow it by frying ginger garlic paste in it
- For color put turmeric powder & roghani mirch and as soon as you
put it follow by putting onion in it
- After that add tomato to it
- After tomato is cooked well season it with salt, pepper and garam
masala
- Then put boiled mix lentils onto it and mix it well
- Add water as required and let it boil
- Your dish is ready now garnish with cream and serve it
How well : eye appealing, well colored, consistency and seasoned.
Critical points : lentils should be soaked for 1 day, mix lentils consist of
kidney bean, mash lentils and gram lentils and not over garnished.

Naan
Ingredients Quantity Cutting Style
Plain flour 500 gm
Egg 1 nos
Baking powder 13 gm
Salt, sugar to taste
Milk 75 ml
Water 75 ml
Curd 50 ml

Equipments : Whip bowl, jug, skew, couch and tandoori pot.

Procedure
- Take a whip bowl and put plain flour in it and baking powder also,
now mix it up
- Take another whip bowl and put water, milk, curd, egg, salt and
sugar into it and mix it up properly
- Now pour the liquid over the plain flour and knead a soft dough
- Oil it up but don’t knead dough now and cover it with soaked &

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 squeezed muslin cloth
- Let it take rest for around 6-8 hrs
- Prepare salty water in a jug
- Now take 140-180 gm dough and give it round shape and again
leave it for sometime
- Now to make naan apply oil on one part and plain flour on another
part
- Give it tongue like shape using your hand and put it over a couch
but make sure to put oil part facing couch
- Now sprinkle salty water over the other part and stick it into the
tandoori pot
- After it gets golden color take it out using skew
- Your naan is ready
- Its accompaniments are curry items etc.

Variations
Plain naan
Lachha naan
Kashmri naan ———————— dry fruits and nuts chop
Kima Naan ———————— Mince meat
Butter naan ———————— Apply melted butter
Kulcha naan ———————— Onion, ginger, garlic, potato chop
Garlic naan ———————— Garlic chop
ETC

Note :
Every items used have their own purpose
Item Purpose
Curd Softness
Water, milk to knead
Egg, baking powder to prove
Salt, sugar for taste
How well : Tender, golden color and soft.
Critical points : there should be no cracks, temperature of tandoori pot
is around 380 degree Celsius, tandoori pot should be cleaned using
duster soaked in salty water and take care of naan after sticking it on
tandoori pot.

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 Tandoori Roti
Ingredients Quantity Cutting Style
Wheat Flour 500 gm
Baking powder 15 gm
Water 220 ml
Salt to taste

Equipments : Whip bowl, jug, skew, couch, sauce pan and tandoori pot.

Procedure
- Take a whip bowl and put wheat flour in it and baking powder also,
now mix it up
- Heat water until it is warm and mix salt into it properly
- Now pour the liquid over the wheat flour and knead a soft dough
- Oil it up but don’t knead dough now and cover it with soaked &
squeezed muslin cloth
- Let it take rest for around 6-8 hrs
- Now take 80-120 gm dough and give it round shape and again leave
it for sometime
- Prepare some salty water in a jug and clean tandoori pot
- Now to make roti apply oil on one part and wheat flour in another
part
- Give it round shape using your hand and put it over a couch but
make sure to put oil part facing couch
- Now sprinkle salty water over the other part and stick it into the
tandoori pot
- After it gets color take it out using skew
- Your tandoori roti is ready
- Its accompaniments are curry items etc.

How well : tender, golden color and soft.

Critical points : there should be no cracks, temperature of tandoori pot
is around 380 degree Celsius, tandoori pot should be cleaned using
duster soaked in salty water and take care of tandoori roti after sticking
it on tandoori pot.

Cooking Guide
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 Tandoori Chicken
Ingredients Quantity Cutting Style
Chicken part 900 gm
Hanging curd 100 ml
Black salt 15 gm
Ginger garlic paste 20 ml
Mustard paste 20 ml
Lemon juice 15 ml
Oil 10 ml
Garam masala 10 gm
Tandoori colour as need
Chilly as need

Equipments : Plate, skew and tandoori pot.

Procedure
- First make chicken skinless and fatless
- Now on a plate put hanging curd, mustard paste, ginger garlic paste,
lemon, black salt, garam masal, oil and tandoori colour and prepare
a mixture
- Now marinade chicken with the mixture and leave it for about an
hour so that spices can enter properly into the insides of chicken
- Now sew it into skew and put it in a tandoori pot
- Make sure you bast it time and again so that it does not burn
- After it is well cooked it is ready to serve
- Serve it with kuchumber salad

Note
- Standard chicken weight for tandoori chicken is 900-1000 gm

How well : well colored, flavor, tender and seasoned.

Critical points : make sure to give chicken rest after marinating and bast
it while it is in tandoori pot.

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 Kabab
Murgh Malai Kabab
Ingredients Quantity Cutting Style
Chicken part 900 gm dice
Hanging curd 100 ml
Black salt 15 gm
Ginger garlic paste 20 ml
Mustard paste 20 ml
Lemon juice 15 ml
Oil 10 ml
Garam masala 10 gm

Equipments : Chopping board, knife, duster , plate, skew and tandoori

pot.

Procedure
- First make chicken skinless, boneless and fatless, cut it dice
- Now on a plate put hanging curd, mustard paste, ginger garlic paste,
lemon, black salt, garam masala and oil, prepare a mixture
- Now marinade chicken with the mixture and leave it for about an
hour so that spices can enter properly into the insides of chicken
- Now sew it into skew and put it in a tandoori pot
- Make sure you bast it time and again so that it does not burn
- After it is well cooked it is ready to serve
- Serve it with side salad
How well : well colored, flavor, tender and seasoned.
Critical points : make sure to give chicken rest after marinating and bast
it while it is in tandoori pot.

Hussaini Kabab
Ingredients Quantity Cutting Style
Meat 500 gm Mince
Onion 130 gm Chop
Ginger garlic 25 gm Chop
Chilly as need Chop
Salt, pepper to taste
Garam masala 15 gm

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Plain flour 50 gm
Chick pea flour 50 gm
Oil 500 ml (deep fry)

Equipments : Chopping board, knife, duster, plate, wok and strainer.

Procedure
- Put mince meat, onion, ginger garlic, chilly, salt, pepper, garam
masala, plain flour and chick pea flour on a plate
- Now mix it up properly
- Heat oil on a wok
- Apply water on your hand and give mixture round shape whose
weight is around 30 gm
- Now deep fry it and after it gets golden color your haussaini kabab
is ready
- Serve it with side salad
How well : well colored, flavor, tender, eye appealing and seasoned.
Critical points : take care while deep frying, water is to be applied on
hand before giving shape to mixture and take care while seasoning.

Sikh Kabab
Ingredients Quantity Cutting Style
Meat 500 gm Mince
Onion 130 gm Chop
Ginger garlic 25 gm Chop
Chilly as need Chop
Salt, pepper to taste
Garam masala 15 gm
Plain flour 50 gm
Chick pea flour 50 gm

Equipments : Chopping board, knife, duster, plate, skew and tandoori

pot.

Procedure
- Put mince meat, onion, ginger garlic, chilly, salt, pepper, garam
masala, plain flour and chick pea flour on a plate

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- Now mix it up properly
- Apply some water on your hand and attach it on skew giving it
cylindrical shape
- Now put it in tandoori pot
- Leave it there until it is cooked but make sure to bast it time and
again
- Your kabab is ready
- Serve it with side salad
How well : well colored, flavor, tender, eye appealing and seasoned.
Critical points : take care while kept inside tandoori pot, water is to be
applied on hand before giving shape to mixture and take care while
seasoning.

Hara Bhara Kabab

Ingredients Quantity Cutting Style
Palak 500 gm Chop
Onion 130 gm Chop
Ginger garlic 25 gm Chop
Chilly as need Chop
Salt, pepper to taste
Garam masala 15 gm
Plain flour 200 gm
Oil 500 ml (deep fry)

Equipments : Chopping board, knife, duster, plate, wok and strainer.

Procedure
- First you have to boil palak but don’t forget to put soda while boiling
because it preserves color then strain it with a strainer and cool it,
now follow it by chopping it
- Put blanched palak, onion, ginger garlic, chilly, salt, pepper, garam
masala and plain flour on a plate
- Now mix it up properly
- Heat oil on a wok
- Apply water on your hand and give it round shape whose weight is
around 30 gm
- Now deep fry it and after it gets golden color your hara bhara kabab

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 is ready
- Serve it with side salad
How well : well colored, flavor, tender, eye appealing and seasoned.
Critical points : water is to be applied on hand before giving shape to
mixture and take care while seasoning & blanching palak.

Sweet Dish / Dessert

Gazar Ka Haluwa
Ingredients Quantity Cutting Style
Ghee 30 ml
Cloves, G cardamom, bay leaf 10 gm
Dry fruits & nuts 50 gm
Carrot 500 gm Grated
Milk 280 ml
Sugar as need

Equipments : Fry pan, spatula and grater.

Procedure
- Heat ghee on a fry pan
- Then for flavor put cloves, green cardamom and bay leaf
- Dry fruits and nuts for garnishing
- Now put carrot and fry until it is dry but make sure it does not burn
- Pour milk so that carrot can absorb it and put sugar for sweetness
- After doing so your dessert is ready
How well : well flavored, sweet and gravy like.
Critical points : don’t burn carrot and dry fruits, don’t use raisin and
don’t over use ghee.

Sabudana Khir
Ingredients Quantity Cutting Style
Sago 100 gm
Cloves, G cardamom, bay leaf 10 gm
Dry fruits & nuts 50 gm
Milk 300 ml
Sugar as need

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Equipments : Sauce pan and spatula.

Procedure
- Heat milk on a sauce pan
- Then for flavor put cloves, green cardamom and bay leaf
- Dry fruits and nuts as garnishing but don’t put raisin
- Put sugar for sweetness
- After it boils put sago into it and stir it continuously
- It will become thick and in the process cooked
- After doing so your dessert is ready
- You may garnish using cherry.
How well : well flavored, sweet and gravy like.
Critical points : don’t use raisin and continue stirring so that sago can
give out gravy like feature.

Sewai Khir
Ingredients Quantity Cutting Style
Vermicelli 100 gm
Cloves, G cardamom, bay leaf 10 gm
Dry fruits & nuts 50 gm
Milk 300 ml
Sugar as need

Equipments : Sauce pan and spatula.

Procedure
- Heat milk on a sauce pan
- Then for flavor put cloves, green cardamom and bay leaf
- Dry fruits and nuts as garnishing but don’t put raisin
- Put sugar for sweetness
- After it boils put vermicelli into it and stir it continuously
- It will become thick and in the process cooked
- After doing so your dessert is ready
- You may garnish using cherry.
How well : well flavored, sweet and gravy like.
Critical points : don’t use raisin and continue stirring so that vermicelli
can give out gravy like feature.

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 Sahi Tukra
Ingredients Quantity Cutting Style
Bread 8 pieces
Ghee 30 ml
Cloves, G cardamom, bay leaf 10 gm
Dry fruits & nuts 50 gm
Milk / Water 280 ml
Sugar as need
Custard powder 40 gm

Equipments : Toaster, sauce pan, spoon, bowl and spatula.

Procedure
- Toast the bread then cut it giving triangle shape
- Heat ghee on a sauce pan
- Then for flavor put cloves, green cardamom and bay leaf
- Dry fruits and nuts as garnishing but don’t put raisin
- Pour milk and put sugar for sweetness
- After it boils put custard powder after mixing in water, it will make
the liquid thick
- Now place the bread in a bowl and pour the prepared liquid over
the bread
- After doing so your dessert is ready
- You may garnish using cherry.
How well : well flavored, sweet, golden colored and gravy like.
Critical points : don’t use raisin and while pouring custard powder keep
stirring.

Gulab Jamun
Ingredients Quantity Cutting Style
Gulab jamun powder 200 gm
Warm milk 70 ml
Oil 500 ml (deep fry)
Sugar Syrup 500 ml

Equipments : Plate, sauce pan, wok and strainer.

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Procedure
- Put gulab jamun powder on a plate and knead it using warm milk
- Give it round and smooth shape and deep fry it
- After doing so put it into sugar syrup
- Leave it there so that it absorbs sugar syrup which will make it sweet
- Now your dessert is ready

Note :
- Sugar syrup is prepared when you boil equal amount of water and
sugar
- Sugar syrup for this desert should be thin

How well : sweet, brownish and well flavored.

Critical points : don’t over deep fry and be sure to keep it for ample
time to absorb sugar syrup for sweetness.

Rash Bari
Ingredients Quantity Cutting Style
Milk 500 ml
Vinegar 10 ml
Baking powder 10 gm
Plain flour 25 gm
Sugar syrup 300 ml

Equipments : Plate, sauce pan, muslin cloth and strainer.

Procedure
- Boil milk and curdle it using vinegar
- Filter the solid part using muslin cloth
- Now knead it with baking powder and plain flour
- Give it round and smooth shape
- After doing so put it into sugar syrup
- Leave it there so that it absorbs sugar syrup which will make it sweet
- Now your dessert is ready

Note
- Sugar syrup is prepared when you boil equal amount of water and

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 sugar
- Sugar syrup for this desert should be thick
- After separating solid and liquid part of curdle milk if you press it
continuously for hours it gains shape and pannier is prepared

How well : Sweet and well flavored.

Critical points : Be sure to keep it for ample time to absorb sugar syrup
for sweetness.

Bakery
Muffin Cake
Ingredients Quantity Cutting Style
Butter 100 gm
Sugar 100 gm
Egg 2 nos
Baking powder 10 gm
Plain flour 150 gm
Oil 30 ml

Equipments : Muffin tin, oven, weight, weight machine and whip bowl.

Procedure
- Put butter and sugar on a whip bowl and mix it up properly until
the mixture if fluffy and creamy
- Now put egg in it but make sure it is put in some interval and keep
mixing
- Pour some oil
- Put some baking powder and stir it well
- Then put plain flour in it but little by little
- After mixing it properly put it in muffin tin and bake it in over but
make sure you apply butter before keeping the mixture in muffin
tin
- After it is cooked your muffin cake is ready
How well : Soft, moist and eye appealing.
Critical points : Egg should not be put at the same time, oven should be
pre heated and don’t overcook.

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 Cookies (Biscuits)
Ingredients Quantity Cutting Style
Butter 100 gm
Icing Sugar 100 gm
Egg 1 nos
Plain Flour 180 gm

Equipments : Oven, weight, weighing machine, platter and whip bowl.

Procedure
- Put butter and icing sugar on a whip bowl and mix it up properly
- Now put egg in it keep mixing
- Then put plain flour in it but little by little
- After mixing it properly put it on a platter giving it round & flat
shape
- Bake it in over but make sure you apply oil before keeping the
mixture on platter
- After it is cooked your cookie is ready

Variations
- cocoa powder (20 gm) = chocolate cookies
- cocoa powder & peanut chop (60 gm) = micron cookies
- lemon or curd (20 ml) = khatai cookie
- orange essence and color = orange cookies
How well : crispy, brownish and eye appealing.
Critical points : oven should be pre heated, should not be moist and
don’t overcook.

Bread
Ingredients Quantity Cutting Style
Plain Flour 1 kg
Yeast 25 gm
Sugar 65 gm
Salt 15 gm
Egg 2 nos
Warm water or milk 500 ml

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Equipments : Whip bowl, sauce pan, bread tin and oven.

Procedure
- Put yeast in warm water because it work better on around 37 degree
Celsius
- Now put salt and sugar into the water and stir it properly
- Then put plain flour on a whip bowl
- Follow it by breaking an egg on it and pour the liquid prepared over
the plain flour
- Now knead it and leave it to rest for around half an hour
- Now give it shape and put it inside bread tin after applying little
butter over the surface of the tin
- Then leave it for about 20 minutes for proving
- Now bake it in oven at above 200 degree temperature
- After around 20 – 25 minutes your bread is ready

Varieties
- Dough nut ————— deep fry the dough making a hole in the
middle
- Bun bread ————— apply beaten egg over dough after giving
shape and bake it in oven etc.
How well : soft, puffed and moist.
Critical points : dough should be kneaded well, proving it well and don’t
overcook.

Sponge
Ingredients Quantity Cutting Style
Egg White 6 nos
Sugar 150 gm
Egg Yolk 6 nos
Plain Flour 135 gm

Equipments : Whip bowl, wire whisk, oven and sponge bowl.

Procedure
- Put egg white over a whip bowl and sugar also
- Now stir it up properly until it gets quite fluffy and creamy

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- Then put egg yolk on it and go on stirring but make sure you put 2
egg yolk at a time in given time interval
- After it gets fluffy start pouring plain flour over it but little by little
and quickly
- Now pour it into sponge bowl and bake it in oven but don’t forget
to put butter paper over sponge bowl before pouring mixture
- Bake it in a moderate (160 – 180) oven until the skewer is clean
- Now leave it for around 4 – 6 hrs so that it can get cold.
How well : Sponge must be soft and moist.
Critical points : Well stirred, don’t overcook, measurement should be
accurate, take care while adding plain flour and shouldn’t be hard.

Icing
Ingredients Quantity Cutting Style
Butter 500 gm
Icing Sugar 200 gm
Essence Choice

Equipments : Whip bowl

Procedure
- Put butter and icing sugar in a whip bowl and whisk continuously
until it gets creamy and fluffy
- As to wish add essence to it. For example vanilla essence, strawberry
essence etc
- Your icing is ready.
How well : fluffy, soft and creamy.
Critical points : well stirred and don’t use essence very much.

Cake
Ingredients Quantity Cutting Style
Icing sugar as required
Essence Choice
Warm water 200 ml
Food color Choice
Sponge 200 gm
Icing 150 ml

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121
Equipments : Bowl, paper, glass, spoon, whip bowl, bread knife and
fry pan.

Procedure
- First cut sponge round from middle as to how much layer you want
- Take one layer
- Now sprinkle icing sugar and essence mixed warm water over the
sponge
- Apply cream over it
- Now take another layer and do the same procedure as above after
putting it over the 1st layer
- Then do the same as to how many layer cake you want to make
- Now to smoothen the top you have to pour melted cream over it
and apply properly using bread knife
- Now take cream and put it in a bowl and add food color as to which
color you want
- Then put it in a cone shaped paper and use it to decorate the sponge
- After doing that put it inside freeze for sometime so that cream is
able to get hard and essence is able to arouse it’s flavor
- After doing that your cake is ready

Extra
- Rajma masala
- Began ka bharta
- Dal tadka
- Mutton roghanjosh
- Missi roti
- Mutton do pyaja
- Navrathna curry
- Dhangri sahi pannier
- Khasta roti
- Mutton vindalu
- Sahi korma
- Macroni carbonara
- Derivate of continental mother sauce

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 Rajama Masala

Ingredients Quantity Cutting Style

Oil 30 ml
Cumin seed 10 gm
Ginger garlic paste 20 ml
Onion 50 gm Chop
Turmeric powder 8 gm
Tomato 125 gm Chop
Salt, pepper to taste
Garam masala 10 gm
Rajama 200 gm
Coriander to garnish Chop

Equipments : Chopping board, knife, duster, wok, wooden spatula and

pressure cooker.

Procedure
- First heat the wok with oil in it
- Then follow it by putting cumin seed to it
- After it gets some color add ginger garlic paste to it
- For color put turmeric powder to it and follow it by adding onion to
it
- After it’s rawness is gone
- Add tomato to it and cook until it is well cooked
- Now for taste season it with salt, pepper and garam masala
- After that put boiled rajma to it
- Your dish is ready to serve
- Garnish it with coriander chop while serving
- Another way of preparing it is by mixing 100 ml red gravy with 200
ml yellow gravy and adding boiled rajma
How well : well seasoned, texture, consistency and flavored and eye
appealing.
Critical points : rajma should be soaked for 24 hrs and boil it in pressure
cooker, don’t let ginger garlic to stick on bottom, take care while
seasoning and don’t over garnish.

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 Began ka Bharta
Ingredients Quantity Cutting Style
Oil 30 ml
Ginger garlic paste 20 ml
Onion 50 gm Chop
Turmeric powder 8 gm
Eggplant 125 gm
Salt, pepper to taste
Garam masala 10 gm

Equipments : Chopping board, knife, duster, wok, wooden spatula,

aluminum foil and blender.

Procedure
- First you have to rap eggplant with aluminum foil then heat it
- After that peel the outer layer of it and make paste of it with the
help of blender
- Now heat the wok with oil in it
- Then put ginger garlic paste to it
- For color put turmeric powder to it and follow it by adding onion to
it
- After it’s rawness is gone
- Add eggplant paste to it
- Now for taste season it with salt, pepper and garam masala
- Your dish is ready
How well : smooth, maintained consistency, well flavored and seasoned.
Critical points : while heating eggplant don’t forget to rap in aluminum
foil, take care while seasoning and eggplant paste should be smooth.

Dal Tadka
Ingredients Quantity Cutting Style
Ghee / butter 60 gm
Cumin seed 10 gm
Dry chilly 2 pieces
Ginger garlic paste 20 gm
Turmeric powder 5 gm
Roghani mirch 5 gm

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Onion 50 gm Chop
Tomato 30 gm Chop
Salt, pepper to taste
Garam masala 10 gm
Chick pea lentils boiled 300 gm
Water as need
Cream 10 ml

Equipments : Chopping board, knife, duster, fry pan and ladle.

Procedure
- Heat some butter or ghee on a fry pan
- Then fry cumin seed and dry chilly in it
- Follow it by frying ginger garlic paste in it
- For color put turmeric powder & roghani mirch and as soon as you
put it follow by putting onion in it
- After that add tomato to it
- After tomato is cooked well season it with salt, pepper and garam
masala
- Then put boiled chick pea lentils onto it and mix it
- Add water as required and let it boil
- Your dish is ready now garnish with cream and serve it
How well : eye appealing, well colored, consistency and seasoned.
Critical points : chick pea lentil should be soaked for 1 day and not over
garnished.

Mutton Roghanjosh
Ingredients Quantity Cutting Style
Oil 30 ml
Ginger garlic paste 20 ml
Onion 50 gm Chop
Turmeric powder 8 gm
Roghani mirch 5 gm
Tomato 60 gm Chop
Mutton 125 gm Dice
Salt, pepper to taste
Garam masala 10 gm

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125
Equipments : Chopping board, knife, duster, wok, pressure cooker and
wooden spatula.

Procedure
- Heat the wok with oil in it
- Then put ginger garlic paste to it
- For color put turmeric powder & roghani mirch to it and follow it
by adding onion to it
- After doing that sometime later add tomato to it
- Follow it by putting mutton to it
- Now for taste season it with salt, pepper and garam masala
- Put it inside a pressure cooker after adding little amount of water
- Now let it whistle for around 5 – 7 times
- Your dish is ready
How well : well color & seasoned, maintained consistency and flavored.
Critical points : don’t burn turmeric and roghani mirch and mutton
should be well cooked.

Missi Roti
Ingredients Quantity Cutting Style
Plain flour 300 gm
Chick pea flour 150 gm
Semolina 100 gm
Onion, coriander 80 gm Chop
Fenugreek leaf 10 gm
Salt, garam masala to taste
Water as need

Equipments : Whip bowl, jug, rolling pin and hot plate.

Procedure
- First put plain flour, chick pea flour, semolina, warmed fenugreek
leaf onion, coriander, salt and garam masala on a whip bowl.
- After doing that pour some water on it
- Now knead a hard dough
- Then take around 60 gm dough and give it round and flat shape
using rolling pin

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- Now cook it on a hot plate until it is 100% done
- Your dish is ready
- There is no accompaniment for it.

Mutton do Pyaja
Ingredients Quantity Cutting Style
Oil 80 ml
Cumin seed, dry chilly 15 gm
Yellow gravy 100 ml
Mutton 250 gm Dice
Salt to taste
Onion, capsicum
Tomato to garnish Dice

Equipments : Wok, spatula and fry pan.

Procedure
- Heat a wok with oil in it
- Then crackle cumin seed and dry chilly in it
- Now add yellow gravy to it
- Then add boiled mutton to it
- For taste season with salt
- Your dish is ready
- Garnish with sauté fried dice onion, capsicum and tomato.

Navarathna Curry
Ingredients Quantity Cutting Style
White gravy 200 ml
Nine types of vegetables 300 gm
Water as need
Salt to taste
Coriander to garnish Chop

Equipments : Wok and wooden spatula.

Procedure
- First heat a wok with white gravy in it

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- Now put mix vegetables into it and stir it
- Add water and salt to it
- Your dish is ready
- Garnish with coriander chop

Dhangri Sahi Pannier

Ingredients Quantity Cutting Style
White gravy 200 ml
Pannier 100 gm Dice
Mutter 100 gm
Water as need
Salt to taste
Coriander to garnish Chop

Equipments : Wok and wooden spatula.

Procedure
- First heat a wok with white gravy in it
- Now put boiled pannier & mutter into it and stir it
- Add water and salt to it
- Your dish is ready
- Garnish with coriander chop

Khasta Roti
Ingredients Quantity Cutting Style
Semolina 500 gm
Wheat flour 250 gm
Ghee 200 gm
Carom seed 10 gm
Salt to taste
Water as need

Equipments : Whip bowl, jug, rolling pin, fry pan and hot plate.

Procedure
- First put wheat flour, semolina and salt on a whip bowl.
- Then heat a fry pan with ghee in it

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- Now crackle some carom seed in it and pour it over the flour
- Now knead a hard dough
- Then take around 60 gm dough and give it round and flat shape
using rolling pin
- Now cook it on a hot plate until it is 100% done
- Your dish is ready

Mutton Vindalu
Ingredients Quantity Cutting Style
Potato 150 gm Dice
Mutton 100 gm Dice
Yellow Gravy 200 ml
Water As need
Coriander 10 gm

Equipments : Chopping board, knife, duster, wok, sauce pan and

spatula.

Procedure
- First take a sauce pan and boil the chicken
- After doing that take a wok and heat it with yellow gravy in it
- Pour some water into it so that it gets quite thin
- Now put boiled potato & mutton in it and let it boil
- For taste salt can be added
- After it boils your dish is ready and garnish it with coriander chop
- It’s accompaniments are rice items, naan, chapatti etc.

Sahi Korma
Ingredients Quantity Cutting Style
White Gravy 200 ml
Pannier 300 gm Dice
Dry Fruits 50 gm
Coriander to garnish Chop

Equipments : Wok and wooden spatula.

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129
Procedure
- First heat a wok with white gravy in it
- Now put boiled pannier & dry fruits into it and stir it
- Your dish is ready
- Garnish with coriander chop

Macaroni Carbonara
Ingredients Quantity Cutting Style
Macaroni 200 gm
Oil 30 ml
Garlic 20 gm
Ham 50 gm Julienne
Mushroom 50 gm Julienne
White Sauce 100 ml
Salt, Pepper to taste
Cheese 30 gm Grated
Cream 10 ml

Equipments : Fry pan, slicer, dish and oven

Procedure
- Heat a fry pan with oil in it
- Now fry some garlic in it
- After the garlic gets golden color fry ham in it
- When ham is about 70% done add mushroom
- Now pour white gravy over it
- Season with salt and pepper
- Now put boiled macaroni over it and mix it
- Then put the prepared mixture in a dish and cheese top it
- Bake it in oven
- When cheese melts your dish is ready

Derivate of continental Mother Sauce

Derived sauces of Veloute Sauce
- Sauce velouté is often served on poultry or seafood dishes, and is
used as the base for other sauces. Sauces derived from a velouté
sauce include:

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- Sauce Vin Blanc: By adding white wine and heavy cream to fish
velouté.
- Albufera Sauce: Addition of meat glaze glace de viande.
- Allemande sauce By adding a few drops of lemon juice, egg yolks,
and cream
- Bercy: Shallots, white wine, lemon juice and parsley added to a fish
velouté
- Poulette: Mushrooms finished with chopped parsley and lemon
juice
- Aurora: Tomato purée
- Hungarian: Onion, paprika, white wine
- Sauce ravigote: the addition of a little lemon or white wine vinegar
creates a lightly acidic velouté that is traditionally flavored with
onions and shallots, and more recently with mustard.
- Normandy: Mushroom cooking liquid and oyster liquid or fish fumet
added to fish velouté, finished with a liaison of egg yolks and cream
- Suprême sauce By adding a reduction of mushroom liquor
(produced in cooking) and cream to a chicken velouté
- Venetian sauce: Tarragon, shallots, chervil

Derivatives of Hollandaise sauce

- Being a mother sauce, Hollandaise sauce is the foundation for many
derivatives created by adding or changing ingredients. The following
is a non-exhaustive listing of such minor sauces.
- The most common derivative is Sauce Béarnaise. It can be produced
by replacing the acidifying agent (vinegar reduction or lemon juice)
in a preparation with a strained reduction of vinegar, shallots,
fresh chervil, fresh tarragon and crushed peppercorns.
Alternatively, the flavorings may be added to a standard Hollandaise.
Béarnaise and its children are often used on steak or other
“assertive” grilled meats and fish.
- Sauce Choron is a variation of béarnaise without tarragon or chervil,
plus added tomato purée.
- Sauce Foyot (a.k.a. Valois) is béarnaise with meat glaze (Glace de
Viande) added.
- Sauce Colbert is Sauce Foyot with the addition of reduced white
wine.
- Sauce Paloise is a version of béarnaise with mint substituted for
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131
 tarragon.
- Sauce au Vin Blanc (for fish) is produced by adding a reduction of
white wine and fish stock to hollandaise.
- Sauce Bavaroise is hollandaise with added cream, horseradish,
and thyme.
- Sauce Crème Fleurette is hollandaise with crème fraîche added.
- Sauce Dijon, also known as Sauce Moutarde or Sauce Girondine, is
hollandaise with Dijon mustard.
- Sauce Maltaise is hollandaise to which blanched orange zest and
the juice of blood orange is added.
- Sauce Mousseline, also known as Sauce Chantilly, is produced by
folding whipped cream into hollandaise.
- If reduced sherry is first folded into the whipped cream, the result
is Sauce Divine.
- Sauce Noisette is a hollandaise variation made with browned butter
(beurre noisette).

Derivates of Mayonnaise Sauce

- As a base for other sauces mayonnaise is the base for many other
chilled sauces and salad dressings. For example:
- Fry sauce is a mixture of mayonnaise, ketchup or another red sauce
(e.g., Tabasco sauce, Buffalo wing sauce, or one of many
smokey barbecue sauces popular in the Northwestern United
States), spices, and sometimes a strong tasting salty liquid (such
as worcestershire or soy sauce) is added to balance out the sweeter
red sauces. Commonly eaten on French fries in Utah, Idaho,
eastern Washington and rural Oregon.
- Marie Rose sauce combines mayonnaise with tomato
sauce or ketchup, cream, flavorings and brandy. In North America,
a processed version of Marie-Rose, called “Russian Dressing”
sometimes uses mayonnaise as a base. However, most homemade
varieties and nearly all commercial brands of “Russian dressing”
use little or no mayonnaise as a base. They are very dark red and
sweet dressings made with vegetable oil, tomato paste, vinegar,
sugar, and a variety of herbs and spices (often including mustard).
- Ranch dressing is made of buttermilk or sour cream, mayonnaise,
and minced green onion, along with other seasonings.
- Rouille is aïoli with added saffron, red pepper or paprika.
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- Salsa golf created in Argentina is Mayonnaise with ketchup as well
as spices such as red pepper or oregano.
- Sauce rémoulade, in classic French cuisine is mayonnaise to which
has been added mustard, gherkins, capers, parsley, chervil, tarragon,
and possibly anchovy essence.[10] An industrially made variety is
popular in Denmark with French fries and fried fish. It is quite
different from most of the remoulade sauces that are frequently
found in Louisiana and generally do not have a mayonnaise base.
- Tartar sauce is mayonnaise spiced with pickled
cucumbers and onion. Capers, olives, and crushed hardboiled eggs
are sometimes included. A simpler recipe calls for only pickle relish
to be added to the mayonnaise.
- Mayoketchup is a Puerto Rican sauce combining ketchup with
mayonnaise and garlic. Used for sandwiches and
for tostones.[citation needed]
- Thousand Island dressing is a salmon-pink dressing that combines
tomato sauce and/or tomato ketchup or ketchup-based chili sauce,
minced sweet pickles or sweet pickle relish, assorted herbs and
spices (usually including mustard), and sometimes including
chopped hard-boiled egg—all thoroughly blended into a
mayonnaise base.
- Certain variations of honey mustard are based on mayonnaise and
are made by combining mayonnaise with plain mustard, brown
sugar, and lemon juice.

Derivates of Bechamel Sauce

- Béchamel sauce is the base for a number of other classic sauces
with additional ingredients added including:
- Mornay sauce (cheese)
- Nantua sauce (crayfish, butter and cream)
- Crème sauce (heavy cream)
- Mustard sauce (prepared mustard seed)
- Soubise sauce (finely diced onions that have been sweated in
butter)
- Cheddar cheese sauce (Cheddar cheese, dry mustard,
Worcestershire sauce)
- Croque Monsieur (some variations)
- A very thick bechamel sauce is used to create the topping of a Parmo
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- Moussaka a layered dish found in Greece and throughout the
Balkans and Middle East
- The term “white sauce” or sauce blanche may also be applied to a
simple sauce consisting only of milk and melted butter, without
flour or spices.

Derivates of Espangle Sauce

- Espagnole has a strong taste and is rarely used directly on food. As
a mother sauce, however, it serves as the starting point for
many derivative sauces, such as Sauce Africaine, Sauce Bigarade,
Sauce Bourguignonne, Sauce aux Champignons, Sauce Charcutière,
Sauce Chasseur, Sauce Chevreuil and Demi-glace. There are
hundreds of other derivatives in the classical French repertoire.
- Escoffier included a recipe for a Lenten espagnole sauce, using fish
stock and mushrooms, in Le Guide culinaire but doubted its
necessity.
- Sauce Africaine: -special flavorings are cooked (tomatoes, onion,
bell pepper, with herbs such as basil, thyme, and bay leaf), reduced
in wine, then combined with the sauce Espagnole.
- Sauce Bourguignonne:- base of red wine with onions or shallots,
a bouquet garni (parsley, thyme and bay leaf), reduced, strained,
and mixed with some Sauce espagnole. Just before serving it is
mounted with butter and seasoned lightly with cayenne pepper.
Like all red wine sauces, it may have some mushrooms added during
cooking to enrich the flavour.
- Sauce Charcutière:- a base of espagnole sauce with a flavouring of
chopped gherkins. Its literal translation is “sauce of the pork
butcher.” It is most frequently used with cuts of grilled or sautéed
pork.
- Sauce Chasseur:- Sauce Chasseur, sometimes called hunter’s sauce,
is a small or compound brown sauce used in French cuisine. It is
typically made using demi-glace and espagnole as a base, and often
consists of mushrooms, shallots, and white wine. It may also
include tomatoes and a finishing of fines herbes. The name is
derived from the French word for “hunter” alluding to the traditional
pairings with venison, rabbit, wild fowl, and other game meats.

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Food Production (Cook)
INDIAN BREAKFAST

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 5f]n] (Chhole)
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 e]lh6]an s6n]6 (Vegetable Cutlate)
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s6n]6sf] ;fOh agfO{ 8'afpg] / kfp/f]6Lsf] w'nf]df n6k6fO{ t]ndf km'/fpg] . ! hgfsf]
nflu @ lk;sf] b/n] Kn]6df ;fO8 ;nfb nufO{ kfx'gfnfO{ k:sg ;lsG5 .
gf]6 M e]lh6]an s6n]6sf] ldS:r/nfO{ lkm·/ 6fOksf] ;fOh lbO{ s6n]6s} tl/sfdf
agfPdf e]lh6]an s'ls{6 agfpg ;lsG5 .

cfn' k/f7f (Aloo Paratha)

cfjZos ;fdu|L
!= cf6f -lk7f]_ %)) u|fd (= cfn' p;]gs ] f] %)) u|fd
@= wlgofF kft rk !) u|fd !)= xl/of] v';f{gL rk !) u|fd
#= Kofh rk @) u|fd !!= n;'g rk !) u|fd
$= cb'jf rk !) u|fd !@= lh/fsf] w'nf] % u|fd
%= s/L kfp8/ % u|fd !#= v';f{gLsf] w'nf] % u|fd
^= rf6 d;nf % u|fd !$= £o" cfjZostfcg';f/
&= blx / crf/sf] u|e] L cfjZostf cg';f/ !%= g"g :jfb cg';f/
*= wgLof w'nf] % u|fd

ljlw M
!= ;a}eGbf klxnf lk7f] 5fGg] / jf]ndf /fv]/ d'5g\ ] / Ps l5g /fVg] .

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@= p;Lg]sf] cfn' tf:g] / Pp6f af]ndf ldRg] / wlgof, Kofh, cb'jf n;'g, xl/of]
v';f{gL, s/L kfp8/ lh/fsf] w'nf], v';f{gLsf] w'nf], rf6 d;nf / g"g /fVg] / d'5g\ ] .
#= &% b]lv !)) u|fd ;Ddsf] 8Nnf] lnP/ a]Ng] / km]/L cfn'sf] ldSr/ kf]sf kfg]{ /
tfjfdf ksfpg] . kfs]kl5 cln cln ;'gf}nf] sn/ ePkl5 £o' /fv]/ 8fdg] ;e{ ubf{
jf cfFkm}n] vfbf blx / s'g} crf/ lnP/ vfg clt :jflbi6 x'G5 .

Continental Breakfast
 Egg to order with grilled tomato and has brown potato

k|mfO{8 Pu (Fried Egg)

cfjZos ;fdu|L
!= c08f @ j6f
@= ;f]ofljg t]n !) u|fd
#= g"g :jfbcg';f/

ljlw M
!= klxnf k|mfO{ Kofgdf t]n ttfpg] clg c08fsf] /fgf gkm'6' g\ ] u/L km'6fP/ /fVg] / k|mfO{
ug]{ . tkfO{sf] k|mfO{ Pu tof/ eof] .

d;nf cDn]6 (Masala Omelette)

cfjZos ;fdu|L
!= Kofh, 6f]df6f], , xl/of], v';f{gL rk %) u|fd
@= c08f @ j6f
#= ;f]ofljg t]n @) ld=ln=
$= g"g :jfbcg';f/

ljlw M
! klxnf Pp6f af]ndf rk ul/Psf] d;nf, c08f / g"g /fvL sfF6fn] lkm6\g] .
@= ca k|mfO{ Kofgdf t]n /fv]/ ttfpg] cgL c08f /fVg] k|mfO{ ug]{ / rGb|df cfsf/df
k6\ofpg] / ;e{ ug{ ;lsG5 .
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 kf]r Pu (Poached Egg)
cfjZos ;fdu|L
!= c08f @ j6f
@= g"g @ lrD6L
#= leg]u/ % ld=ln
$= kfgL %)) ld=ln

ljlw M
!= klxnf k|mfO{ Kofgdf ! lunf; kfgL pdfNg] .
@= pDn]kl5 g"g, leg]u/ /fVg] c08fsf] /fgf gkm6\g] u/L /fVg] / # b]lv $ ldg]6;Dd
ksfpg] .
#= ;e{ ubf{ @ lk; 6f]:6 dfly kf]r Pu /fv]/ uflg{; u/L lbg ;lsG5 .

:qm\ofDaN8 Pu (Scrambled Egg)

cfjZos ;fdu|L
!= c08f @ j6f
@= b'w @) ld=ln=
#= j6/ !) u|fd
$= g"g :jfb cg';f/

ljlw M
!= klxnf ;; Kofgdf j6/ /fv]/ s]xLa]/ ttfpg], c08f, b'w, g"g /fVg] / sfF6fn] lkm6\g,]
;fgf] cfuf]df ksfpg] .
@= b'w kmf6]/ ljuf}tL h:tf] ePkl5 kfSof], ca :s[ofdan Pu tof/ eof] .
#= ;e{ ubf{ @ lk; kfp/f]6Lsf] 5]p 5fp sf6]/ Kn]6 dfyL /fVg] To; dfly tof/ u/]sf]
c08f / lu|N8 6f]df6f] / ;nfb kQf ;hfP/ /fVg] .

Pu e'lhof (Egg Bhujiya)

ljlw M
k|mfO{kg] df t]n ttfO{ lh/f k8\sfpg] Kofh, v';f{g, d;nf, uf]ne]8+ f, wlgofF, rk
u/]sf] xfnL e'6g\ ] g"g a];f/ xfNg] c08fnfO{ km]6L Ps} 7fpFdf ld;fP/ rnfpFb} hfg] ;'Vvf
ePkl5 Pu e'lhof tof/ eof] .
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 kfg s]s (Pan Cake)
cfjZos ;fdu|L
!= d}bf @%) u|fd ^= c08f @ j6f
@= cfOl;Ë ;'u/ @) u|fd &= ;f]oflag t]n %) u|fd
#= j6/ %) u|fd *= ;'u/ l;/k !)) ld=ln=
$= a]lsË kfp8/ !) u|fd (= b'w cfjZostf cg';f/

ljlw M
!= ;a{ky| d :6Lnsf] jf]ndf j6/ / lrgL ldnfpg] clg c08f, d}bf, j]lsË kfp8/, b'w
/fv]/ lkm6\g] / Ps l5g 5f]k/] /fVg] .
@= ca k|mfO{ Kofgdf yf]/} t]n /fVg] / t]n tft]kl5 Kofg s]ssf] ldS;/ /fVg] / ksfpg],
Kofg s]s tof/ eof] . ;e{ ubf{ Kofg s]sdf l;/k nufP/ jf cnu ;; k6df /fv]/
lbg] .

CHEESE ROASTY
ljlw M
pl;g]sf] cfn'nfO{ sf]/L k|mfO{kg] df t]n ttfO{ /fd|f; ] uF e'6g\ ] :jfbsf] nflu g"g
dl/rsf] w'nf] /fVg] . /f]6Lsf] cfsf/ lgsfNg] / dflysf] sf]/s
] f] rLh 6k u/L cf]egdf a]s
ug]{ . lrhsf] ;'gf}Nf] sn/ cfPkl5 rLh /f]:6«L tof/ eof] .

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 OlG8og

;f+:s[lts ¿kdf clt ;d[4 /x]sf] 7fp“ ef/t jif{ xf] . To;}u/L :jfefljs
¿kdf ef/tLo vfgf x]bf{ / vf“bf klg dgdf]xs x'G5 . P]ltxfl;s k|efjn] ubf{
leGg–leGg lsl;dsf jf;gfo'Qm ksjfgx¿ / ksfpg] k|ljlwx¿ ljsf; eP .
ef/tdf d'unx¿n] ef/tLo vfgf agfpg] snfdf qmflGtsf/L kl/jt{g NofP .
d'un jf:;f ;fd|fHosf b]g x'g\ . lj/]gL, sf]df{, sjfkm / l6Ssfx¿ ;fy} tGb'/df
agfOg] Jo~hgx¿ .
ef/tdf a]nfotL pklgj]zn] gof“ :jflbi6 ksjfgx¿ k:sg] sfd u¥of] .
ef/tdf leGg–leGg 7fp“x¿sf cf–cfkm\gf ljj]ztfx¿ 5g\ . cfkm\g} :jfb
;'uGwsf ;fy ef/tdf d;nfsf] e08f/ 5 . xfdLn] ef/tLo d;nfdf ljleGg
h8La'6L (Herbs) ;DemG5f},+ h;n] vfgfnfO{ ;hfpg], :jfb a9fpg] / sltko
/f]usf] lgd"{n u/]sf] kfOG5 . vfgfsf kf/vLx¿nfO{ ef/tLo vfgfn] ljZjdf g}
k|efljt kf/]sf] 5 . ef/tLo vfgf c¿ vfgfsf] t'ngfdf a9L d;nfbf/ /
lrNnf] x'G5 . ef/tLo vfgfdf ;'keGbf a9L u'lnof] kbfy{ (Dessert) a9L
k|of]u ub{5g\ .

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 OlG8og vfgfsf] kfl/eflifs zAb
mise-en-seen - lgofNg'
mise-en-place - k"j{ tof/L ug]{
Mire poix - Onion, Celery, Turnip, Leek, Bayleaf, Pepper
Corn sf] ld>0f
Bulb - h:t}– Kofh
Clove - sf]iff h:t}– n;'g
Stock - ksfpg] t/n kbfy{ hf] Chicken, Fish, Veal, Beef
cflbsf] x•L / Mirepoix sf] ld>0faf6 tof/ ul/G5 .
Khada Masala - nf}u+ , ;'vd]n, t]hkQf, hL/f, dl/rsf] ld>0fsf] hf]
Temper -k8\sfpg'_ / Flavour sf] nflu OlG8og
kl/sf/df k|of]u ul/G5 .
Colouring Agent - Turmaric -a];f/_ v';f{gL Chilly Pdr. Colour sf] nflu
Roghani Mirch - Roghan Color sf] nflu
Gravy - d;nfsf] n]bf]
Commodities - Ingredients -;fdu|Lx?_
Condiments - crf/, r6\gL Dressing x?
Temper - emfGg'
Sauté - yf]/} t]n xfnL e'6g\ '
Accompaniments - ;xof]uL vfg
Simmer Heat - ;fgf] tfkqmd
Vaccum Pack - vfgf glau|gsf] nflu Pack u/L nfdf] ;do /fVg]
Mary Land - s'v/' fsf] v'§f
Bowl - af6f
Season - :jfbcg';f/ d;nf /fVg'
Work - Kadhai -s8fO_
Marinade - d;nfdf lehfP/ /fVg'÷:jfb / unfpg'sf] nflu
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Tandoori Roasting - df6f]sf] 3}6+ f]df tfkqmd lbO{ ksfpg]
Skewars - l;Gsfdf pGg] h:t} emL/, safax?
Tandoori Pot - df6f]sf] 3}6+ f] h;nfO{ tfk lbO{ vfgf ksfOG5 .
Knead - u'Gg'
Oblong Shapes - nfdf] cfotfsf/sf]
Bunch - d'7f
Roghani Mirch - Kashmiri v';f{gL hf] Rogan sf] nflu k|of]u ul/G5 .
Syrup - a/fa/ dfqfdf lrgL clg kfgL afSnf] x'g] u/L ksfpg] .
Smoked - w'jF f lgsfNg'
Stuffed - eg'{
Grate - sf]g'{
Horse d'oeuvre - Starter of Appetizer -klxnf] lbg] vfgf_
Legume - t/sf/Lx?
Lean Meat - af];f] gePsf] df;'
Wedge - wf/ x'g] u/L sf6\g] -h:t}– uf]ne]8f, sfutL_
Pour - vGofpg'
Paste - n]bf]
Carve - t/sf/L, df;'nfO{ OR5fcg';f/sf] cfsf/ lbO{ sf6\g]
Stripes - ;nfO{sf] sfF6Lh:t} sf6\g]
Soaked - kfgLdf 8'afP/ /fVg'

Cooking Guide
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 INDIAN STARTERS

OlG8og ;nfb / ;'k (Indian Salad & Soup)

u|Lg ;nfb @ b]lv $ hgfsf] nflu
cfjZos ;fdu|L M
!= sfFqmf] /fp08 ;nfO; s6 !)) u|fd ^= aGbf %) u|fd
@= ufFh/ /fp08 ;nfO{; s6 !)) u|fd &= sfutL @ lk;
#= d'nf /fp08 ;nfO{; s6 !)) u|fd *= v';f{gL % u|fd
$= Kofh /fp08 s6 !)) u|fd (= g"g cfjZostfcg';f/
%= uf]ne]8+ f /fp08 s6 !)) u|fd !)=;nfb ;fu !)) u|fd

ljlw M
sfqmf], ufFh/, d'nf, Kofh, uf]ne]8f, aGbf / sfutLnfO{ /fd|f;] uF kvfn]/ /fp08
;nfO{; u/L sf6\g] / Kn]6df ;nfb kQf cf]5o\ fO{ /fd|f;
] uF ldnfP/ ;e{ ug]{ .

s'rD' a/ ;nfb (Kuchumber Salad)

cfjZos ;fdu|L M
!= sfFqmf] !)) u|fd %= Kofh %) u|fd
@= ufFh/ !)) u|fd ^= ;nfb kQf !) u|fd
#= d'nf !)) u|fd &= e]lgu/ 8«l] ;ª !)) ld=ln=
$= aGbf !)) u|fd

ljlw M
sfFqmf], ufFh/, d'nf aGbf, KofhnfO{ h'lgog s6 ug]{ / e]lgu/, t]n, g"g, dl/rsf]
u]8f, lrgL / e]lgu/ xfnL AnfG8/df 3f]Ng] / e]lgu/ 8«l] ;ª tof/ u/L h'lnog s6 u/]sf]
e]lh6]andf xfnL df]nk] l5 Kn]6df ;nfbkQf cf]5o\ fO{ df]ns ] f] ;nfb /fVg] / ljleGg
km"nx¿n] ;hfO{ kfx'gfnfO{ k:sg ;lsG5 .

lkm+u/ ;nfb (Finger Salad)

ljlw M
sfFqmf], ufh/, d'nfnfO{ lkmË/ s6 ug]{ / cfO; kfgLdf lehfO{ !–@ 306f;Dd /flv
Kn]6df ;nfbkQf cf]5o\ fO{ lehfOPsf] ;nfb cfjZostf cg';f/ /flv kfx'gfnfO{ lbg] .
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 kf]6f6f] rf6 (Potato Chat)
ljlw M
pl;g]sf] cfn'sf] af]qmf] l5Ng], 8fO;s6 ug]{ . csf]{ k|mfO{kg] df t]n ttfO{, d]yL k8\sfpg] /
a];f/, rku/]sf] Kofh xl/of] v';f{gL rk u/]sf], wlgofF rk u/]sf] ld;fO{ lemSg] / g"g, sfutLsf]
/; xfnL df]Ng] / Kn]6df ;nfbkQf cf]5o\ fO{ df]ns
] f] ;nfbdf rf6 d;nf /fvL cfjZostfcg';f/
ljleGg ufh/, d'nf, sfFqmfsf km'nx¿ agfO{ ;hfP/ kfx'gfnfO{ lbg ;lsG5 .

kfk8 d;fnf (Papad Masala)

ljlw M
Kofh, uf]ne]8f, wlgofF, sfutLsf] /;, g"g, xl/of] v';f{gL /fvL df]Ng] / kfk8 k|mfO{
u/L df]ns
] f] d;nfnfO{ kfk8dfly 5g]{ . @ lk;sf] b/n] ! hgfnfO{ :jfut ug]{ .

lkg6 d;fnf (Peanut Masala)

ljlw M
abfdnfO{ cf]egdf /f]i6 ug]{ / af]qmf kmfNg] . Kofh, uf]ne]8f, wlgofF, v';f{gL rk
u/]sf], sfutLsf] /;, g"g, jbfd ;Fu} /fvL df]Ng] / Kn]6df ;hfO{ kfx'gfnfO{ lbg] .

' sftfgL ;'k (Muligatawnny

d'nu Soup)
cfjZos ;fdu|L M
!= t]n !)) u|fd *= lrsg lk; u/]sf] %) u|fd
@= Kofh %) u|fd (= s/L kfp8/ !) u|fd
#= nz'g %) u|fd !)= lrs]g So"jF !) u|fd
$= cb'jf $) u|fd !!= dl/rsf] w'nf] % u|fd
%= ;]n/L !) u|fd !@= t]hkQf % u|fd
^= :ofp %) u|fd !#= sfutLsf] /; !% ld=ln=
&= d'uLsf] bfn @)) u|fd !$=tof/ ul/Psf] eft ;hfj6sf] nflu !) u|fd
!%= g"g :jfbcg';f/

agfpg] tl/sf M
!= k|mfO{kg] df t]n ttfO{ Kofh, nz'g, cb'jf, ;]n/L, t]hkQf, :ofp e'6g\ ] s]lx ;do
e'6k] l5 d'uLsf] bfn jf rgfsf] lk7f] xfnL e'6g\ ] .
@= ca :jfbsf] nflu d;nf xfnL kfgL xfn]/ pdfNg] / cfwf 306f hlt ksfPkl5 5fGg] .
#= ;'k af]ndf lk; u/]/ sfl6Psf] s'v/' fsf] df;' / eft xfnL 5fg]/ /flvPsf] ;'k
vGofpg] clg o;/L agfOPsf] ;'kn] kfx'gfnfO{ :jfut ug{ ;lsG5 .
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 6f]df6f] ;f]af{ (Tomato Sorba)
cfjZos ;fdu|L M
!= t]n %) ld=ln= %= sfutLsf] /; @) ld=ln=
@= nz'g rku/]sf] %) u|fd ^= lrgL :jfb cg';f/
#= uf]ne]8+ f rku/]sf] #)) u|fd &= wlgof rku/]sf] !) u|fd
$=e]lh6]jn :6s ^)) u|fd *= g"g :jfb cg';f/

agfpg] tl/sf M
!= k|mfO{kg] df t]n ttfO{ rku/]sf] nz'gnfO{ ;'g sn/ lgsfNg] .
@= uf]ne]8+ f rku/]sf] xfnL;do e'6k] l5 :6s xfnL pdfNg] / :jfbsf] nflu
dflysf ;fdfg xfnL s]lx ;do ksfpg] / af]ndf xfnL wlgofFn] uflg{; u/L
kfx'gfnfO{ :jfut ug]{ .

t/sf/LsL ;f]af{ (Tarkarike Sorba)

cfjZos ;fdu|L M
!= t]n !)) u|fd ^= u/d d;nf %) u|fd
@= nz'g rku/]sf] %) u|fd &= xl/of] v';f{gL % u|fd
#= ufFh/ rk u/]sf] !%) u|fd *= wlgof ;hfj6sf] nflu !) u|fd
$= cfn' rk u/]sf] !%) u|fd (= g"g :jfbcg';f/
%= l;ld rku/]sf] !)) u|fd !)= a];f/ # u|fd

agfpg] tl/sf M
!= k|mfOk]gdf t]n ttfO{ n;'g rku/]sf] e'6g\ ,] nz'g ;'g sn/ cfPkl5 ufh/, cfn',
l;ld, /fvL e'6g\ ,] :jfbsf] nflu u/d d;nf, g"g xfnL ksfpg] .
@= kfs]kl5 Anf08/df xfnL k]i6 ug]{ / ;; k]gdf vGofO{ cfjZostfcg';f/ Stock
/fvL pdfNg], pDn]kl5 vfgsf] nflu tof/ eof] . wlgofFn] uflg{; ug]{ .

ls8\gL aLg ;'k (Kidney Bean Soup)

ljlw M
/fhdfnfO{ Ps /ft lehfpg] / pl;Gg] u|fO08/df k]i6 ug]{ / k|mfOk]gdf t]n ttfO{ n;'g
km'/fpg], nz'g ;'gf}nf] sn/ cfPkl5 k]i6 u/]sf] xfNg], :jfbsf] nflu g"g, u/d d;nf, a];f/
/fVg] ! hgfsf] nflu !*) b]lv @)) ld=ln= sf b/n] kfx'gfnfO{ :jfut ug]{ .

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 e]h ksf}8f, cfn' rk, kgL/ ksf}8f
(Veg. Pakauda, Aloo Chop, Paneer Pakauda)
ljlw M
rgfsf] lk7f], d}bf, g"g, a];f/, u/d d;nf, cb'jf, n;'gsf] k]:6, v';f{gL rk u/]sf], c08f,
kfgL 3f]Ng] . o;/L 3f]lnPsf] 3f]nnfO{ Aof6/ elgG5 . pQm Aof6/df cfn'nfO{ af]qmf 6fF;L kftnf]
:nfO; s6 ug]{ / Aof6/df 8'afO{ t]ndf k|mfO{ ug]{ . o;/L g} kgL/ ksf}8fnufot d;¿d ksf}8f
cflb agfOG5 jf ;Dk"0f{ e]lh6]annfO{ dl;gf] u/L sf6\g] . Kofh, n;'g, cb'jfsf] k]:6, d}bf,
rgfsf] lk7f], c08f, a];f/, g"g /fvL df]Ng] / ;fgf] 8Nnf agfO{ t]ndf k|mfO{ ug]{ .
Main Course
Indian Mother Sauce
s/L;; (Yellow Gravy)
cfjZos ;fdu|L M -! ln6/sf] nflu_
!= t]n !)) ld=ln= &= sfh' / duh k]i6 u/]sf] @)) u|fd
@= t]hkQf % u|fd *= uf]ne]8f af]On u/L k]i6 u/]sf] @)) u|fd
#= Njfª, ;'sd]n, cn}r+ L !% u|fd (= Kofh af]On u/L k]i6 ul/Psf] $)) u|fd
$= a];f/ % u|fd !)= xl/of] v';f{gL rk u/]sf] @) u|fd
%= cb'jf k]i6 u/]sf] %) ld=ln= !!= u/d d;nf @) u|fd
^= n;'g k]i6 u/]sf] %) ld=ln= !@= g"g :jfbcg';f/
agfpg] tl/sf M
!= k|mfO{kg] df t]n ttfO{ t]hkQf, NjfË, ;'sd]n k8\sfpg], cb'jf n;'gsf] k]i6 sfFrf]kg
gd¿~h]n;Dd e'6g\ ] .
@= To;kl5 j];f/, xl/of] v';f{gL rku/]sf], sfh' / duh k]i6 u/]sf] xfnL e'6g\ ] . o;sf]
sfFrf]kg d/]kl5 u/d d;nf xfNg] .
#= To;kl5 af]Onu/L k]i6 u/LPsf] uf]ne]8+ f / Kofhsf] k]i6 xfNg], cfwf 306f ksfPkl5
:jfbsf] nflu g"g xfnL ljleGg lsl;dsf s/Lx¿ h:t} M lrs]g s/L, ;jgd s/L,
e]lh6]jn s/L cflb h:tf kl/sf/x¿ tof/ ug{ ;lsG5 .

e]h sf]km\tf s/L (Veg. Kofta Curry)

agfpg] tl/sf M
ldS; e]lh6]jnnfO{ kmfOg rk ul/ d}bf, g"g, a];f/ , u/dd;nf, v';f{gL, xfnL df]Ng]
/ t]ndf k|mfO{ ul/ ;'gf}nf] sn/ cfPkl5 t]naf6 lgsfnL u|e ] Ldf xfnL ksfpg] .
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 gg e]h (Non Veg.)
df;'nfO{ 8fO;s6 ul/ af]On ug]{ jf e'6g\ ] / u|e
] L xfnL ksfpg] /fd|f;
] uF ksfPkl5
af]ndf vGofO{ wlgofFn] ;hfO{ kfx'gfnfO{ k:sg ;lsG5 .

dvfgL ;; Makhani Sauce (Red Gravy)

cfjZos ;fdu|L M
!= t]n !)) ld=ln= ^= sfh' / duhsf] k]i6 #)) u|fd
@= t]hkQf, Njfª, ;'sd]n !) u|fd &= uf]ne]8f af]On k]i6 $)) u|fd
#= cb'jf, n;'gsf] k]i6 !)) u|fd *= Kofh af]On k]i6 !%) u|fd
$= /f]ugL ldr{ !) u|fd (= j6/ %) u|fd
%= u/d d;nf @) u|fd !)= g"g :jfb cg';f/

agfpg] tl/sf M
k|mfO{kg] df t]n ttfO{ t]hkQf, NjfË, ;'sd]n k8\sfpg] / cb'jf n;'gsf] k]i6 e'6g\ ]
sfFrf]kg ldr{, u/d d;nf /fvL s]lxj]/ ksfPkl5 sfh' / duhsf] k]i6 xfnL e'6g\ ] o;sf]
klg sfFrf]kg d/]kl5 af]On u/sf] uf]ne]8+ f / Kofhsf] k]i6 xfnL ksfpg] . :jfbsf] nflu
afFsL d;nf xfnL cfwf 306f ;Dd ksfpg] ca dvfgL ;; jf j6/ d;nf ;; -/]8u|e ] L_
tof/ eof] . pQm ;; af6 lrs]g j6/ d;nf, e]lh6]jn dvfgL, klg/ a6/ d;nf, cflb
h:tf vfgfx¿ agfOG5 .

kgL/ a6/ d;nf (Paneer Butter Masala)

cfjZos ;fdu|L -kgL/ agfpgsf] nflu_
!=b'w % ln6/ %= t]n k|mfO{ ug{sf] nflu %)) u|fd
@= e]lgu/ @) ld=ln= ^= ;hfjsf] nflu lqmd #) ld=ln=
#= dndn sk8f ! ld= nfdf] &= j6/ ;hfj6sf] nflu #) ld=ln=
$= jhgbf/ j:t' -lyRgsf] nflu_ !) ls=u|f= *= tof/ ul/Psf] u|l] e $)) ld=ln=
(= dvgL ;; %)) ld=ln=
agfpg] tl/sf M
!= b'w pdfNg] / e]lgu/ xfln 5]gf tof/ ug]{ pQm 5]gfnfO{ dndn sk8fdf xfln afg]/
jhgbf/ a:t'n] lyRg] @ 306f lyr]/ /fv]kl5 kgL/ tof/ eof] .
@= pQm tof/ ul/Psf] kgL/nfO{ O6f cfsf/df sf6L t]ndf k|mfO{ ug]{ .
#= dfly tof/ ul/Psf] /]8 u|e] L ttfO{ k|mfO{ u/]sf] klg/ xfnL ksfpg], o;/L tof/
ul/Psf] s/LnfO{ lqmd tyf j6/n] ;hfP/ kfx'gfnfO{ k:sg ;lsG5 .
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 sf]df{ ;; (Korma Sauce)
cfjZos ;fdu|L
!= t]n !)) u|fd ^=sfh' / duhsf] k]i6 #)) u|fd
@= t]hkQf, NjfË, ;'sd]n !) u|fd &= Kofh af]On k]i6 $)) u|fd
#= cb'jf, n;'g k]i6 u/]sf] !)) u|fd *= g"g, lrgL :jfb cg';f/
$= xl/of] v';f{gL rku/]sf] !) u|fd (= lqmd %) ld=ln=
%= u/d d;nf @) u|fd !)= s'/fpgL !)) u|fd

agfpg] tl/sf M
k|mfO{kg] df t]n ttfO{ t]hkQf NjfË, ;'sd]n k8\sfpg], cb'jf, n;'g / xl/of] v';fFgL
sfFrf]kgf gd/];Dd e'6g\ ] / u/d d;nf xfnL sfh' / duhsf] k]i6 xfNg] . o;sf] klg
sfFrf] kg d/]kl5 Kofh af]On u/L k]i6 u/]sf] g"g lrgL s'/fpgL xfnL ksfpg] cfwf
306f;Dd ksfPkl5 sf]df{ ;; tof/ eof] . of] u|e ] Laf6 e]lh6]jn sf]df{ s/L, d6g sf]df{
s/L, kgL/ k;Gbf, cfn'bd sfZdL/L cflb h:tf kl/sf/x¿ tof/ u/LG5 .

e]h tyf gg e]h sf]df{ s/L

(Veg. or Non Veg. Korma Curry)
agfpg] tl/sf M
efF8f]df t]n ttfO{ ldS; e]lh6]an 8fO; s6 u/L e'6g\ ] g"g u/d d;nf /fVg] /
sf]df{ ;; xfnL ksfpg], andf vGofO{ lqmdn] ;hfO{ kfx'gfnfO{ lbg ;lsG5 . o:t}
tl/sfn] gg e]h sf]df{ s/L agfpg ;lsG5 .

] L (Palak Base Sauce)

u|Lg u|e
cfjZos ;fdu|L M
!= t]n *) ld=ln= &= kfn'Ëf]sf] ;fu ! s]=hL
@= Hjfgf] ! lrK6L *= rgfsf] lk7f] @% u|fd
#= n;'g / cb'jfk]i6 %) u|fd (= v';f{gL rk u/]sf] @% u|fd
$= lqmd %) ld=ln= !)= Kofh rk u/]sf] %) u|fd
%= lh/fsf] w'nf] % u|fd !!= u/d d;nf !) u|fd

agfpg] tl/sf M
!= kfn'Ëf]sf] ;fu ;kmf u/]/ kvfNg] / kfgL pdfNg] pdfn]sf] kfgLdf ;f]8f /fv]/ # b]lv

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 % ldg]6;Dd xNsf pdfNg] .
@= clg kfgLaf6 5fg]/ lr;f] agfO{ d]zLgdf lkGg] .
#= s/fO{ jf ;;k]gdf a6/ jf t]n /fVg] Hjfgf] km'/fpg], rku/]sf] Kofh / cb'jf nz'g /fvL
;'gf}nf] sn/ lgsfNg] / j]zg km'/fpg] , lkg]sf] kfn'Ëf]sf] ;fu /fvL ksfpg] :jfbsf] nflu
u/d d;nf v';f{gL rku/]sf] g"g, lqmd, /fvL s]lxa]/ ksfpg] ;; tof/ eof] .

;fu uf]i6 (PALAK GOSHT)

agfpg] tl/sf M
v;Lsf] df;'nfO{ s's/df l;7L nufO{ tof/ u/]/ lu|g u|e
] Ldf xfnL s]lxa]/ ksfpg] /
kfx'gfnfO{ ;e{ ug]{ .

kfns cfn' (PALAK ALOO)

agfpg] tl/sf M
cfn'nfO{ af]qmf tf:g] / 8fO; s6 ug]{ / t]ndf k|mfO{ ug]{ ;'gf}nf] sn/ cfPkl5 t]naf6
lgsfnL lu|g u|e
] Ldf xfnL ksfpg] andf vGofO{ lqmdn] ;hfO{ kfx'gfnfO{ :jfut ug]{ .

kfns kgL/ (PALAK PANEER)

agfpg] tl/sf M
kgL/nfO{ 8fO; s6 ul/ t]ndf k|mfO{ ug]{ ;'gf}nf] sn/ cfPkl5 t]naf6 lgsfnL
tof/ ul/Psf] lu|g u|e
] Ldf xfnL s]lx a]/ ksfpg] andf vGofO{ lqmdn] ;hfO{ kfx'gfnfO{
lbg ;lsG5 .

s8fO{ u|e
] L (KADAHI GRAVY)
cfjZos ;fdu|L M
!= t]n *) ld=ln= ^= uf]ne]8+ f rk u/]sf] !)) u|fd
@= ;'ss] f] v';f{gL % u|ffd &= u/d d;nf cfjZostfcg';f/
#= rku/]sf] Kofh !)) u|fd *= g"g :jfbcg';f/
$= cb'jf nz'gsf] k]:6 *) u|fd %= a]zf/ cfjZostfcg';f/

agfpg] tl/sf M
efF8f]df t]n ttfO{ ;'ss ] f] v';f{gL k8\sfpg] rk u/]sf] Kofh, cb'jf nz'gsf] k]:6
xfnL /fd|f] ;Fu e'6g\ ] a];f/ uf]ne]8+ f rku/]sf] u/d d;nf, g"g xfnL ksfpg] s]lx a]/
ksfPkl5 s8fO{ u|e ] L tof/ eof] .
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 Pu s/L (Egg Curry)
agfpg] tl/sf
c08fnfO{ pl;Gg] / af]qmf l5nL t]ndf k|mfO{ ug]{ / aLrdf lr/L s8fO{ u|e
] Ldf
n6k6\ofO{ kfx'gfnfO{ :jfut ug]{ . s/L;;af6 klg Pu s/L agfpg ;lsG5 .

lkm; s/L (Fish Curry)

cfjZos ;fdu|L -% hgfsf] nflu_
!= df5f -x8\8L / 5fnf/lxt_ ! s]=hL= &= Kofh rk u/]sf] @)) u|fd
@= t]n %)) ld=ln= * uf]ne]8f rk @)) u|fd
#= g"g :jfb cg';f/ (= d:6f8{ k]i6 @) ld=ln=
$= xl/of] v';f{gL k]i6 u/]sf] !)= tf]/Lsf] u]8f # u|fd
%= nz'g, cb'jfsf] k]i6 !)) ld=ln= !!= ;'ss] f] v';f{gL @ 3f]uf
^= a];f/ !) u|fd !@= xl/of] wlgof @) u|fd

agfpg] tl/sf
df5fnfO{ x8\8L / 5fnf /lxt agfO{ kftnf] sf6\g] g"g, xl/of] v;f{gL, nz'g cb'jfsf]
k]i6, a];f/ /fvL df]Ng] / t]ndf k|mfO{ ug]{ . ;;sf] nflu k|mfO{kg] df t]n ttfO{ ;'ss
] f] v';f{gL
/ tf]/Lsf] u]8f k8\sfpg], rk u/]sf] Kofh xfnL s]lxa]/ e'6g\ ,] cb'jf nz'gsf] k]i6 /fvL
/fd|f;
] uF e'6g\ ] To;kl5 uf]ne]8+ f rku/]sf] d:6f8{ k]i6 / cfjZostf k/]df kfgL /fvL
ksfpg] o;/L tof/ ul/Psf] u|l] e jf ;;nfO{ s's/ df /fvL k|mfO{ ul/Psf] df5f ;d]t /fv]/
l;7L nufO lgsfNg] / l8;df xfnL wlgofn] ;hfO{ kfx'gfnfO{ v'zL agfpg ;lsG5 .

k'nfp (Pulao)
cfjZos ;fdu|L
!= £o" !)) u|fd ^= kfgL !))) ld=ln=
@= t]hkft # u|fd &= g"g / lrgL :jfbcg';f/
#= ;'sd]n, Njfª % u|fd *= rfdn wf]P/ lehfPsf] ! ls=u|f
$= sfh', tl/jn / ls;ld; !% u|fd (= OR5fcg';f/sf] lrs]g, e]h cflb %) u|fd
%= Kofh h'lnog u/]sf] !) u|fd !)= /f]ugL ldr{ % u|fd

agfpg] tl/sf M
!= 8]SrLdf df £o" ttfO{ ;'sd' n
] , t]hkQf, NjfË, sfh', gl/jn, Kofh / ls;ld; xfnL e'6g\ ] .
@= sn/sf] nflu /f]ugL ldrL{ xfnL s]lx ;do e'6/] kfgL xfNg] .

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#= ha kfgL pDnLG5 g"g / lrgL /fvL OR5f cg';f/sf] lrs]g e]h xfnL wf]Psf] rfdn
kfgL tf/]/ vGofpg] / ha kfgL ;'S5 ta tfjf dfyL /fv]/ 9sgn] 9fsL !%
ldg]6;Dd ksfpg] .

ljl/ofgL (Biryani)
cfjZos ;fdu|L
!= £o" %) ld=ln= &= kfgL !))) ld=ln=
@= t]hkQf # u|fd *= ld6 d;nf # u|fd
#= NjfË, ;'sd]n, cn}rL % u|fd (= rfdn wf]P/ lehfPsf] ! ls=u|f
$= cb'jf nz'gsf] k]i6 !) u|fd !)= OR5f cg';f/sf] e]h, lrs]g, d6g !)) u|fd
%= xl/of] v';f{gL rku/]sf] % u|fd !!= u/d d;nf !% u|fd
^= uf]ne]8+ f rku/]sf] @) u|fd !@= a];f/ % u|fd

agfpg] tl/sf M
!= 8]SrLdf £o" ttfO{ t]hkQf, NjfË, ;'sd
' n
] , cn}rL+, cb'jf nz'gsf] k]i6, xl/of] v';f{gL
/ uf]ne]8+ f e'6g\ ] .
@= s]lx ;do e'6k] l5 OR5f cg';f/sf] e]h, lrsg, d6g e'6g\ ] .
#= dfly elgPcg'¿ksf] kfgL pdfnL rfdn pdfNg] / rfdn kfSg] a]nfdf tof/
ul/Psf] d;nfnfO{ vGofO{ d;nf df]lng] ul/ rnfpg] / 9Ssgn] 9fs]/ tfjf dfly
/fvL !% ldg]6 jkmfPkl5 OR5f cg';f/sf] lj/LofgL tof/ eof] .

cfn' lh/f (ALOO JEERA)

agfpg] tl/sf M
cfn'sf] af]qmf tf:g] / 8fO{; s6 ul/ cfwf af]On ug]{ / t]ndf k|mfO{ ug]{ . cfn' kfs]kl5
t]naf6 lgsfNg] . k|mfO{kg] df t]n ttfO{ lh/f k8\sfpg] / rk u/]sf] uf]ne]8+ f xfnL e'6g\ ] a];f/,
g"g, yf]/} u/d d;nf xfNg] / k|mfO{ u/]sf] cfn' xfnL n6\k6\ofpg] cfn' lh/f tof/ eof] .

bfn dvgL (Dal Makhani)

cfjZos ;fdu|L M
!= rgfsf] bfn !)) u|fd *= j6/ @) u|fd
@= l;+uf] df;sf] bfn @)) u|fd (= lqmd %) ld=ln=
#= /fhdf !)) u|fd !)= £o" %) ld=ln=
$= kfgL @ ln6/ !!= uf]ne]8f rk u/]sf] %) u|fd
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%= Kofh rk u/]sf] %) u|fd !@= 6f]d6] f] Ko'/L @) ld=ln=
^= n;'g rk u/]sf] $) u|fd !#= g"g / a];f/ :jfbcg';f/
&= cb'jf rk u/]sf] @) u|fd !$= s;'/L d]yL % u|fd

agfpg] tl/sf M
!= s's/ dgtftf] x'g] u/L ttfpg] / To;df l3p xfnL t]hkQf, a];f/ / bfn xfNg] ;fy}
g"g kfgL /fVg] / o;nfO{ aGb u/]/ l7Sssf] cfuf]df ksfpg] .
@= k|mfO{kg] df £o" xfNg] ;fy} a6/, ;'ss
] f] v';f{gL, n;'g, cb'jf, Kofh xfnL Psl5g k|mfO{
ug]{ .
#= To;kl5 rk u/]sf] uf]ne]8+ f, a];f/, v;f{gLsf] w'nf], g"g, s;'/L d]yL xfnL rnfpg] .
To;df km]/L 6f]df6f] Ko"/L / ksfPsf] bfn xfn]/ /fd|f; ] uF km]6g\ ] . cGtdf lqmd /fVg] .
o;/L dvgL bfn tof/ ug{ ;lsG5 .

gfg (Naan)
cfjZos ;fdu|L M
!= d}bf %)) u|fd ^= g"g :jfb cg';f/
@= c08f ! j6f &= lrgL :jfb cg';f/
#= a]lsË kfp8/ % u|fd *= t]n %) ld=ln
$= blx !)) ld=ln (= dndn sk8f -9fSgsf] nflu_
%= b'w !%) ld=ln= !)=OR5f c'g;f/ sfnf] tLn, rk u/]sf] n;'g cflb

agfpg] tl/sf M
dg tftf] b'wdf a]lsË kfp8/ g"g, c08f, blx, lrgL, xfnL s]xL a]/ 3f]Ng] / d}bf
xfn]/d'5g\ ] . xftdf g6fF;Lg] ePkl5 cfwf 306fkl5 dndn sk8fn] 9fsL /]i6 lbg] /
!$) u|fdsf] 8Nnf agfO{ t]nsf] ;xf/f lnP/ @ xftn] lk6L kftnf] agfP/ lqsf]0f cfsf/
agfO{ u2Lsf] ;fxf/fn] tGb'/L k6sf] leQfdf 6fF:g] / of] kfs]kl5 sn/ cfpF5 / plSG5 .
pQm gfg, ufln{s gfg, lsdf gfg, sfZdL/L gfg cflb agfpg ;lsG5 .

tGb'/L lrs]g (Tandoori Chicken)

cfjZos ;fdu|L -tGb'/L d;nfsf] nflu_
!= kfgL 5flgPsf] blx @)) ld=ln= ^= ;'Gtnf sn/ cfjZostfcg';f/
@= sfutlsf] /; @) ld=ln= &= lqmd @) ld=ln=
#= u/d d;nf @) u|fd *= cb'jf, n;'gsf] k]i6 %) ld=ln=

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$= xl/of] v';f{gL rku/]sf] % u|fd (= dl/rsf] w'nf] % u|fd
%= jL/] g"g :jfbcg';f/

agfpg] tl/sf M
dndn sk8fsf] ;fxf/fn] blxnfO{ 5fg]/ kfgL tfg]{ / pQm blxdf jL/]gg" , v';f{gL
rku/]sf] , cb'jf n;'gsf] k]i6, u/d d;nf, dl/rsf] w'nf], sfutLsf] /; / ;'Gtnfsf]
sn/ lqmd xfnL 3f]Ng], o;/L 3f]lnPsf] 3f]n tGb'/L d;nf xf] . ca pQm d;nfdf,
s'v/' fsf] df;'nfO{ 5fnf tf/L aLr aLrdf lr/]/ d;nf nufO{ b'O{ 306f ;Dd /]i6 lbP/
l;sdf pgL tGb'/L k6df xfn]/ ksfpg] . o;/L tGb'/L lrs]g tof/ x'G5 . o:t} u/L
tGb'/L d;nfsf] ;fxf/f lnP/ tGb'/L k6df kf]s{ , lkm;, kf]66] f] cflb h:tf kl/sf/ agfO{
kfx'gfnfO{ ;Tsf/ ug{ ;lsG5 .

tGb'/L /f]6L (Tandoori Roti)

cfjZos ;fdu|L M
!= cfF6f %)) u|fd $= a]lsª kfp8/ % u|fd
@= kfgL @)) ld=ln= %= g"g :jfbcg';f/
#= c08f ! lk; ^= t]n @) ld=ln=

agfpg] tl/sf M
!= l:6nsf] afF6fdf kfgL, c08f, a]lsË kfp8/ xfnL 3f]Ng] / cfF6f xfn]/ d'5g\ ,] lk7f]
d'5/] xftdf g6fF;Lg] ePkl5 @) ldg]6 hlg 9fs]/ /fVg] .
@= !@) u|fdsf] 8Nnf] agfO{ s]xLa]/ k|l' eËsf] nflu t]n nufO{ dndn sk8fn] 9fs]/
5f]Kg] .
#= tGb'/L efF8f] /fd|f;
] uF tft]kl5 xftsf] ;fxf/fn] lk6L u2Lsf] ;fxf/fn] tGb'/sf] efF8f]df
pQm 8NnfnfO{ kftnf] agfP/ leQfdf 6fF:g] / kfs]kl5 o;n] pQm tGb'/sf] efF8f]nfO{
5f]85\ , ca OR5f cg';f/sf] dVvg bfn jf s/L;Fu vfg ;lsG5 .

sjfj (Kabab)
d'u{ dnfO sjfj (Murgh Malai Kabab)
cfjZos ;fdu|L M
!= s'v/' fsf] df;', 5fnf / x8\8L lgsfn]sf] ! ls=u|f= &= cb'jf / n;'gsf] k]i6 @)) u|fd
@= sfh' k]i6 u/]sf] @) ld=ln= *= u/d d;nf %) u|fd

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#= sf]/s] f] lrh @) u|fd (= sfutLsf] /; #) ld=ln=
$= lqmd %) ld=ln= !)=g"g :jfb cg';f/
%= d:6f8{ k]i6 @) ld=ln= !!= ;hfj6sf] nflu l/Ë Kofh %) u|fd
^= xl/of] v';f{lg, rk u/]sf] :jfbcg';f/ !@= xl/of] wlgofF / rf6 d;nf

agfpg] tl/sf M
!= s'v/' fsf] df;'nfO{ 8fO;s6 ul/ dfly n]lvPsf d;nfx¿ df]n/] ! 306f ;Dd /]:6
lbg] .
@= tGb'/LnfO ttfPkl5 lem/df plg ;]sfpg] .
#= kfls;s]sf] df;'nfO{ lem/af6 lgsfnL lkn]6df /flv Kofh / x/Lof] wlgofF clg rf6
d;nfn] 5ls{ ;hfO{ :jfut ug{ ;lsG5 .

INDIAN DESSERT
u'nfa hfd'g
agfpg] tl/sf
u'nfa hfd'g kfp8/ dgtftf] b"wn] d'5g\ ] . cn}r + L / ;'sd]nsf] u]8f;d]t /fVg] /
;fgf–;fgf 8Nnf agfO{ t]ndf k|mfO{ ug]{ . ;'gf}nf] sn/ cfPkl5 t]naf6 tf/L lrgL /
kfgLsf] 3f]n -rf:gL_ df xfnL s]xLa]/ lehfpg] . ca u'nfd hfd'g tof/ eof] .

uf“h/sf] xn'jf
cfjZos ;fdu|L M
!= ufFh/ $)) u|fd
@= £o" #) ld=ln=
#= v'jf %) u|fd=
$= lrgL %) u|fd
%= 8«fOkm'8 %) u|fd -gl/jn, sfh', abfd, 5f]s8f / r]/Ln] ufg];
{ ug]_{
^= b"w %)) ld=ln=

agfpg] tl/sf
ufFh/nfO{ ;kmf u/L sf/];f]df sf]g{] / x08Ldf £o" /fvL £o" tft]kl5 ;'sd]n /fvL
sf/];f]df sf]l//fv]sf] ufFh/nfO{ % ldg]6 e'6g\ ] . To;kl5 b"w /fVg], uf9f ePkl5 v'jfnfO{
sf/];f]df sf]/L ufFh/ ksfO{ /fv]sf] x08Ldf /fVg] . To;kl5 lrgL /fVg], afSnf] ePkl5
:jL6 l8S;df /fvL 8«fO{km'8 £o"df 8Lk|mfO{ u/L kfs]sf] xn'jfdf ufg]; { ug]{ .

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 rfOlgh sf];{ (Chinese Course)
dWok"jL{ Pl;ofdf cjl:yt rLg ;Eotf tyf ;+:s[ltsf] k/fk"j{sfnb]lv g}
s]Gb|sf] ¿kdf /x]sf] 5 . klZrddf uf]jL d¿e"ldb]lv lnP/ t6Lo ;f+3fO pQ/df
d+uf]lnofb]lv lnP/ blIf0fdf ltAatsf] k7f/;Dd h}ljs ljljwtfb]lv lnP/ wfld{s
tyf ;f+:s[lts If]qdf klg w]/} km/s kfOG5 . k/fk"js{ fnb]lv g} Toxf“ w]/} ;Eotfx¿
ljsl;t x'“b} cfP . o;} qmddf ;fdflhs Joj:yf, /xg;xg, cy{ Joj:yf,
k/Dk/fx¿df wfld{s cf:yfdf klg w]/} kl/jt{g cfP . o;sf] ;fy;fy} dflg;sf]
hLjgnfO{ cl3 a9fpg] OGwgsf] ¿kdf /x]sf] vfgf / o;nfO{ ksfpg] z}nL /
k:sg] tl/sfdf klg 7fp“ / ;docg';f/ kl/jt{g cfP . o:t}–o:t} 36gf /
kl/j]z tyf 7fp“sf] k|efjn] ubf{ ljZjk|l;4 lrlgof“ vfgfsf] k|efj x'“b} uof] .
ljZj hgdfg;nfO{ lrlgof“ vfgf eGg]lalQs} dudufp“bf ;nfb, ;'k, g'8N;, k|mfO8
/fO;, ljleGg df5f–df;'sf kl/sf/ ;DemG5f}+ .
lrlgof“ vfgfnfO{ ljsl;t ePsf 7fp“cg';f/ tLg efudf af“8\g ;lsG5–
!= x'gfg\ M u'lnof / cldnf Jo~hgx¿ ;f]t] ksfpg] ljlwx¿, ;]s/] ksfpg]
ljlwx¿ kb{5g\ .
@= SofG6f]lgh M h:t}– ljZjk|l;4 k|mfO8 /fO;x¿ .
#= l;r'jfg M u'lnof, kL/f, l6d'/sf jf:gfbf/ :jfbsf vfgfx¿ kb{5g\ .
blIf0f rLgsf vfgfx¿df cTolws d;nf tyf v';f{gLsf] k|of]u kfO“b}g t/
jo:6/ ;;sf] k|of]u eg] cTolws dfqfdf kfOG5 . lrlgof“ vfgfx¿ cGo
vfgfx¿eGbf l56f] tof/ ug{ ;lsG5 t/ blIf0f lrlgof“x¿ eg] cfwf kfs]sf]
-xfk8g_ vfgf vfg] k|rng 5 . blIf0f rLgdf w]/} wfgv]tL x'g] ePsf]n] Toxf“sf]
d'Vo cfxf/f g} rfdnsf kl/sf/x¿ x'g\ . dflg;n] OR5fcg'¿k ;w}+ Ps} lsl;dsf
:jfb geO{ km/s–km/s :jfb lng dgk/fpg] x'gfn] OR5fcg'¿k leGg–leGg
kl/sf/x¿sf] ljsf; x'“b} uof] . rLg pma{/e"ld ePsf]n] leGg–leGg k|sf/sf
t/sf/L tyf kmnkm"nx¿, cGg, df5f–df;' kfOG5g\ . ;fdfGo kl/jf/df vfgfdf
Pp6f ;'k, d'Vo vfgfdf rf/–kf“r Jo~hgx¿nfO{ lnOG5 . h;n] ubf{ /+u /
vfgfsf] :jfbdf ljljwtf / ;Gt'li6 Nofp“b5 . o;sf ;fy;fy} ljleGg df5f tyf
df;'sf kl/sf/x¿ klg ;dfj]z ub{5g\ . d'Vou/L lrlgof“ d'Vo vfgfdf w]/} lsl;dsf
t/sf/L, Rofp, tfdf, ds}, e6df;, s'l/nf] cflbsf kl/sf/x¿ k|of]u ul/G5 .
lrlgof“ vfgf vf“bf em¿dem¿d, x]bf{ vfpm“–vfpm“ nfUbf] kf}li6s, :jflbi6, gf}nf]
cg'el" t lbg], ef]s d]6fpg] x'G5g\ . lrlgof“ kl/sf/x¿ agfp“bf ksfpgeGbf a9L
;do kl/sf/sf] snfs[ltdf -ldhgKn_ df a9L ;do nfU5 .
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 rfOlgh vfgfsf] kfl/eflifs zAb
mise-en-seen - lgofNg'
mise-en-place - k"j{ tof/L ug]{
Batter - d}bf, ds}sf] kL7f], c08f, kfgL xfnL afSnf] n]bf] agfpg] .
:jfbsf] nflu g'g, dl/r, clhgf]df]6f] /fVg ;lsG5 .
Chinese Work - Chinese sf] s8fO
Stock - ksfpg] t/n kbfy{ hf] Chicken, Fish, Veal, Beef
cflbsf] x•L / Mirepoix sf] ld>0faf6 tof/ ul/G5 .
Seared - yf]/} t]ndf b'j} ;fO8 ;'gf}nf] x'g] u/L ksfpg] .
Soya Sauce - of] ;f]oflagaf6 agfOPsf] x'G5 / Chinese Cookery
df Color / :jfbsf] nflu w]/} k|of]u ul/G5 .
Passin Cut - cfsf/ 5'§,} tf}n a/fa/ sfl6Psf] t/sf/Lx?
Season - :jfb cg';f/ d;nf /fVg'
Danger Zone - 10 o-63 oC (50 o-145 oF) Bacteria Multiply x' g ]
tfkqmd
Blanch - pdfn]sf] kfgLdf Psl5g ksfpg]
Stir Fry - yf]/} t]n xfnL Psl5g e'6g\ '
Chinese Laddle - 8f8'
Marinade - d;nfdf lehfP/ /fVg' / unfpg'
Sesame Oil - tLnsf] t]n
Steam Rice - pdfn]sf] kfgLdf Rice nfO{ cfwf x'g] u/L ksfpg] .
Strained ug]{ / Steamer df /fvL Stream ug]{ .
Commodities - ;fdu|Lx?
Condiments - crf/, r6gL / Dressing x?
Season - :jfbcg';f/ d;nf /fVg'
Accompainments - ;xof]uL vfgf
Pour - vgfpg'
Bend - ;dfTgsf] nflu kL7f], c08fsf] ;xf/f lng'
Garnish - ;hfpgsf] nflu
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 xf]nsg{ ;nfb (Whole Corn Salad)
cfjZos ;fdu|L -$ b]lv ^ hgfsf] nflu_
!= ds}sf] u]8f $)) u|fd %= uf]ne]8f %) u|fd
@= ufh/ !)) u|fd ^= sfutLsf] /; $) ld=ln=
#= d'nf %) u|fd &= dl/rsf] w'nf] !) u|fd
$= Kofh %) u|fd *= ;nfb kQf !)) u|fd
(= g"g cfjZostf cg';f/
agfpg] tl/sf M
l6gsf] efF8f]df ePsf] ds}n + fO{ kfgLaf6 tf/L dflysf] dfkb08 cg'¿k ufh/, d'nf,
Kofh uf]ne]8+ fnfO{ ds}sf] ;fOhdf sf6\g] / g"g dl/rsf] w'nf], sfutLsf] /; /fvL /fd|f]
;Fu df]Ng] / ;nfb af]n dfly ;nfb kQf /fvL tof/ ul/Psf] ds}nfO{ /fVg] / ljleGg
lsl;dsf ufh/, d'nfsf km'nx¿ agfP/ ;hfO{ kfx'gfnfO{ k:sg ;lsG5 .

] L ;nfb (Vermeseli Salad)

ed{;n
cfjZos ;fdu|L M -$ b]lv ^ hgfsf] nflu_
!= rfdnsf] rfpmrfpm $)) u|fd %= r'sGb/ %) u|fd
@= ufFh/ %) u|fd ^= tLnsf] u]8f !) u|fd
#= uf]ne]8f %) u|fd &= dl/rsf] w'nf] % u|fd
$= ;nfbkQf !%) u|fd *= tLnsf] t]n %) ld=ln=
(= g"g cfjZostfcg';f/
agfpg] tl/sfM
rfdnsf] rfpmrfpmnfO{ kfgLdf pl;Gg] / dfyLsf t/sf/Lx¿ h'lno]g cfsf/df
sf6L Ps} 7fpFdf ld;fpg] / tLnsf] u]8f, dl/rsf] w'nf], tLnsf] t]n, g"g cfjZostf
cg';f/ /fv]/ df]Ng] / ;nfb af]ndf ;nfbkQf cf]5o\ fO{ pQm tof/ ul/Psf] rfpmrfpmnfO{
/flv ljleGg k|sf/sf km'nx¿ ;hfP/ kfx'gfnfO{ :jfut ug{ ;lsG5 .

x6 ufln{s ;; (Hot Garlic Sauce)

cfjZos ;fdu|L -^)) ld=ln=_
!= t]n !)) ld=ln= *= lsjL :6f/ !) u|fd
@= Kofh, kmfOg rk %) u|fd (= ;'ss
] f] v';f{gL @)) u|fd
#= cb'jf rk %) u|fd !) g"g / lrgL :jfb cg';f/
$= ;]n/L kmfOg rk $) u|fd !!= n;'g rk %) u|fd

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%= XjfO{6 e]gu] / %) ld=ln= !@= clhgf df]6f] % u|fd
^= dl/rsf] w'nf] % u|fd
&= uf]ne]8+ fsf] ;; !)) ld=ln=

agfpg] tl/sf M
!= k|mfO{kg] df t]n ttfO{ rku/]sf] Kofh / nz'g, cb'jf, ;]n/L xfnL ;'g sn/ cfpg]
a]nf;Dd e'6g\ ] / uf]ne]8+ fsf] ;; ;'ss
] f] v';f{gLsf] k]i6 xfnL % ldg]6 ;Dd ksfpg] .
@= :jfbsf] nflu dfly elgP cg'¿ksf d;nfx¿ xfnL s]lxa]/ ksfpg] .
#= o;/L ksfOPsf] ;; x6 ufln{s Jo~hgx¿ agfpg k|of]u ug{ ;lsG5 .
h:t}M lrsg lrNnL, x6 ufln{s kf]s,{ lrs]g, Sofj]h cfbL .

l;rjg ;; (Schzwan Sauce)

cfjZos ;fdu|L M $ b]lv ^ hgfsf] nflu
!= t]n !)) ld=ln= (= xl/of] v';f{gL rku/]sf] % u|fd
@= Kofh, rk u/]sf] %) u|fd !)= clhgf]df]tf] % u|fd
#= n;'g rk %) u|fd !!= l6d'/ % u|fd
$= cb'jf rk %) u|fd !@= g"g, lrgL :jfb cg';f/
%= ;]n/L rk u/]sf] !) u|fd !#= jo:6/ ;; !% ld=ln=
^= lsjL :6f/ % u|fd !$= dl/hsf] w'nf] % u|fd
&= sfutLsf] /; % ld=ln= !%= lslj:6f/ % u|fd
*= 6f]d6] f] s]rk @)) ld=ln= !^= xl/of] Kofh !) u|fd
!&= ;f]of ;; % ld=ln=
;; agfpg] tl/sf M
!= Pp6f af6fdf dfly n]lvPsf] ;a} ;fdu|L /fvL ldS; ug]{ / of] ;; sfr} /flvG5 .
o;b]lv aGg] vfgfx? ksfpbf o;sf] k|of]u ul/G5 .
h:t}M kf]s{ ljy l;rjg ;;, lrs]g ljy l;rjg ;;, Soflah ljy l;rjg ;; o;}
u/L laleGg vfgfx? aGb5 .

rfpldg (Chowmein)
rfpldg agfpgsf] nflu (Dough) # b]lv $ hgfsf] nflu
!= d}bf @%) u|fd
@= c08f @ j6f
#= kfgL cfjZostfcg';f/

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agfpg] tl/sf
d}bfdf c08f ld;fO{ d'5g\ ] / d]lzgdf k]ln rfpldg tof/ ug]{ / pDn]sf] kfgLdf g"g
/ t]n xfnL pQm rfpldg xfNg] . ha of] plDnG5 :6]g/df 5fgL t]n nufO{ lr;f] x'g
lbg] . ca of] OR5f c';f/sf] t/sf/L jf df;' xfnL vfg ;lsG5 .
e]lh6]an rfpldgsf] nflu
!= t]n ^) ld=ln= ^= clhgf] df]tf] % u|fd
@= nz'g rk u/]sf] %) u|fd &= dl/rsf] w'nf] % u|fd
#= h'ng] ul/Psf] t/sf/L -ufFh/, l;dL, aGbf_ @%) u|fd *= ;f]ofljg ;; !) ld=ln=
$ Kofh h'ng] u/]sf] %) u|fd (=tLnsf] t]n % ld=ln=
%= xl/of] Kofh h'lng u/]sf] -;hfj6sf] nflu_ !)) u|fd !)= g"g cfjZostf cg';f/

agfpg] tl/sf M
!= k|mfO{kg] df t]n ttfO{ h'ng] u/]sf] Kofh / nz'g xfNg] s]lxa]/ e'6k] l5 h'ng] u/]/
sfl6Psf] ufh/, l;ld / aGbfnfO{ e'6g\ ] / :jfbsf] nflu dl/rsf] w'nf], clhgf] df]tf],
;f]of ;;, ltnsf] t]n /fVg] / dfly tof/ ul/Psf] rfpmrfpmnfO{ ;Fu} ldS; u/L
s]xLa]/ e'6g\ ] :jfb cg';f/sf] g"g /fvL Kn]6df xl/of] Kofhn] ;hfO{ kfx'gfnfO{ k:sg
;lsG5 .
@= o;/L g} e]lh6]jn;Fu} lrs]g h'ng] u/L /fv]df lrs]g rfpldg / akm h'ng] u/L
/fv]df akm rfpldg tof/ x'G5 .

a]Olhª g'8N; ;'k (Beijing Noodles Soup)

lrs]g g'8N; ;'k (Chicken Noodles Soup)
^ b]lv * hgfsf] nflu
cfjZos ;fdu|L M
!= t]n %) ld=ln= ^= rfpmrfpm pl;g]sf] !)) u|fd
@= nz'g rk u/]sf] %) u|fd &= lrs]g :6s !))) ld=ln=
#= Kofh h'ng] u/]sf] %) u|fd *= dl/rsf] w'nf] !) u|fd
$= s'v/' fsf] df;' h'ng] u/]sf] @)) u|fd (= cf]o:6/ ;; !) ld=ln=
%= ufh/ h'ng] u/]sf] %) u|fd !)= g"g cfjZostfcg';f/
!!= xl/of] Kofh h'ng] u/]sf] %) u|fd
agfpg] tl/sfM
;j{ky| d lrsg :6s tof/ ug]{ / k|mfO{kg] df t]n ttfO{ nz'g e'6g\ ] ;Fu} Kofh e'6g\ ]
ha ;'g sn/ cfpF5, s'v/' fsf] df;' xfnL s]lxa]/ e'6g\ ] / :6s xfnL pl;g]sf] ufh/ /

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rfpmrfpm xfNg] :jfbsf] nflu g"g, dl/rsf] w'nf] / cf]:] 6/ ;; xfNg] / ;'k af]ndf xfnL
xl/of] Kofhn] ;hfO{ kfx'gfnfO{ 6qmofpg ;lsG5 .

e]lh6]an g'8N; ;'k (Vegetable Noodles Soup)

agfpg] tl/sf
e]hL6]jn g'8N; ;'k agfpbf rLs]g g'8N; ;'k cg'¿k ;fdu|L xfNg] t/ s'v/' fsf] df;'sf]
;§f aGbf / l;dnf ldr{ h'ng] u/]sf] xfNg] / lrs]g :6ssf] ;§fdf e]hL6]jn :6s /fVg] .

df+zfxf/L x6 P08 ;fj/ ;'k

(Hot and Sour Non. Veg. Soup)
^ b]lv * hgfsf] nflu
cfjZos ;fdu|L
!= t]n !)) ld=ln= (= sfutLsf] /; @) ld=ln
@= Kofh -a|g' f s6_ %) u|fd !)= ds}s+ f] lk7f] #) u|fd
#= n;'g -kmfOg rk_ %) u|fd !!= Rofp -a|g' f s6_ %) u|fd
$= cb"jf -kmfOg rfk_ #) u|fd !@= tfdf -a|g' f s6_ %) u|f
%= xl/of] v';f{gL -kmOg rk_ #) uf|d !#= dl/rsf] w'nf] % u|fd
^= s'v/' fsf] df;' -a|g' f s6_ !)) uf|d !$ cf]:6/ ;; !) ld=ln
&= ufFh/ -a|g' f s6_ %) u|fd !% lrs]g :6s !))) ld=ln=
*= l;ld -a|g' f s6_ %) uf|d !^= c08f ! j6f
!&= g"g cfjZostfcg';f/
agfpg] tl/sfM
k|mfO{kg] df t]n ttfO{ Kofh / nz'g e'6g\ ] s]xL ;do e'6k] l5 dfly elgP cg'¿ksf]
s'v/' fsf] df;' e'6g\ ] / afFsL c¿ ;fdfg xfnL e'6g\ ] s]xL a]/ e'6k] l5 lrs]g :6s xfnL
pDng lbg] . :jfbsf] nflu dfly elgP cg';f/sf] d;nf xfNg] / afSnf]kgsf] nflu ds}s + f]
lk7f] xfnL 3f]Ng] / cGtdf c08f km]6L xfNg] s]lxa]/ ksfPkl5 x6 P08 ;fj/ ;'k vfgsf]
nflu tof/ eof] .

zfxfsf/L x6 P08 ;fj/ ;'k (Hot and Sour Veg. Soup)

agfpg] tl/sfM
x6 P08 ;fj/ e]h ;'k agfpmbf gg e]h x6 P08 ;fj/ h:t} ug]{ t/ lrs]g /
c08fsf] 7fpFdf yk e]hL6]jn xfNg] / lrs]g :6ssf] 7fpFdf e]lh6]jn :6s k|of]u ug]{ .

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:jL6 sg{ lrs]g ;'k (Sweet Corn Chicken Soup)
cfjZos ;fdu|L
!= lrs]g :6s !))) ld=ln= ^= c08f ! j6f
@= :jL6 sg{ @)) u|fd &= dl/rsf] w'nf] % u|fd
#= lrs]g pl;g]sf] #)) u|fd *= tLnsf] t]n !) ld=ln=
$= ds}s+ f] lk7f] $) u|fd (= lrgL !) u|fd
%= xl/of] Kofh a|g' fs6 %) u|fd !)= g"g cfjZostfcg';f/

agfpg] tl/sfM
;;k]gdf lrs]g :6snfO{ pdfln :jL6 sg{ / lrs]g pl;g]sf] xfnL ksfpg] /
:jfbsf] nflu g"g, dl/rsf] w'nf], lrlg, xfNg] afSnf]kgfsf] nflu ds}s
+ f] lk7f] xfnL 3f]Ng]
/ c08f km]6L xfNg], ;hfj6sf] nflu xl/of] Kofh / tLnsf] t]n xfnL kfx'gfnfO{ :jfut
ug{ ;lsG5 .

:jL6 sg{ e]hL ;'k (Sweet Corn Veg. Soup)

^ b]lv * hgfsf] nflu
agfpg] tl/sfM
:jL6 sg{ e]hL ;'k agfpbf :jL6 sg{ lrs]g h:t} dfkb08 cg'¿k ug]{ t/ lrs]g
:6ssf] ;§f e]hL6]an :6s / c08f / df;'sf] ;§f e]lh6]an g} yKg] .

dMd (MOMO)
cfjZos ;fdu|L M -$ b]lv % hgfsf] nflu_
lk7f] d'5g\ sf] nflu (Dough)
!= d}bf @%) u|fd
@= kfgL %) ld=ln=
#= c08f ! j6f
d;nfsf] nflu (Mixture)
!= sLdf u/]sf] df;' #)) u|fd *= tLnsf] t]n !) ld=ln=
@= Kofh kmfOg rk u/]sf] %) u|fd (= xl/of] v';f{gL rk u/]sf] @) u|fd
#= nz'g lk;]sf] @) ld=ln= !)= clhgf] df]tf] % u|fd
$= cb'jf lk;]sf] @) ld=ln= !!= u/d d;nf !% u|fd
%= 5\ofkL rku/]sf] $) u|fd !@= lsdf u/]sf] df;' @)) u|fd

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^= wlgof rku/]sf] #) u|fd !#= g"g :jfb cg';f/
&= dMdM d;nf !% u|fd !$= t]n #) ld=ln

agfpg] tl/sf
;j{ky| d dMd sf] nfuL lk7f] tof/ ug]{ / @) ldg]6 hlt sk8fn] 5f]k/] ] /fVg] . csf]{
efF8f]df lsdf u/]sf] df;' dfly elgP cg';f/sf] d;nfx¿ ld;fpg] / k|mfO{kg] df t]n
ttfO{ pQm d;nf dflyaf6 t]n vGofpg] / :jfb cg';f/sf] g"g xfnL df]Ng] ca dMd sf]
nflu ldSr/ tof/ eof] . lk7f]nfO{ ;fgf]–;fgf] uf]nf] agfO{ a]Ngfsf] ;fxf/fn] a]n/] pQm
ldSr/ xfnL a'§f eg]{ jf rfx]sf] cfsf/sf] a'§f lbO{ dMd agfpg ;lsG5 . dMd tof/
ul/;s]kl5 dMdsf] efF8f]df ldnfP/ /fd|f] ;Fu /fVg] / plDnPsf] kfgLsf] efF8f] dfyL /fv]/
Steem u/L ksfpg] . dMd !) ldg]6 ksfPkl5 vfgsf] nflu tof/ eof] .

dMd sf] r6gL

!= ufn]e8+] f #)) u|fd %= xl/of] wlgof #) u|fd
@= tLn %) u|fd ^= nz'g !) u|fd
#= xl/of] v';f{gL #) u|fd &= sfutLsf] /; !% ld=ln=
$= l6d'/ % u|fd *= g"g cfjZostf cg';f/
(= /f]i6 lkg6 #) u|fd

agfpg] tl/sfM
uf]ne]8+ fnfO{ cfuf]df ;]sL Pp6f efF8f]df /fVg] / tLn e'6L Ps} 7fpFdf ld;fpg]
xl/of] v';f{gL, l6d'/, nz'g, sfutLsf] /;, g"g / e'6s ] f] lkg6 ldSr/ d]lzgdf xfnL
Anf08LË u/]/ dMd ;Fu lbg ;lsG5 . jf k|mfO{kg] df t]n ttfO{ xl/of] v';f{gL, nz'g,
uf]ne]8+ f, wlgof, tLn, l6d'/ dfly elgPsf ;Dk"0f{ ;fdu|LnfO{ nuftf/ e'6b\ } hfg] / lr;f]
ePkl5 ldSr/ d]l;gdf k]i6 u/L klg dMd df lbg ;lsG5 .

:jL6 P08 ;fj/ ;; (Sweet and Sour Sauce)

cfjZos ;fdu|L -%)) ld=ln=_
!= t]n %) ld=ln= %= dl/rsf] w'nf] !) u|fd
@= nz'g rk u/sf] %) u|fd ^= clhgf]df]tf] % u|fd
#= uf]ne]8fsf] ;; $)) ld=ln= &= lrgL #) u|fd
$= e]lgu/ %) ld=ln= *= g"g :jfb cg';f/
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;; agfpg] tl/sf M
!= k|mfO{kg] df t]n ttfO{ nz'g rku/s]f xfNg] nz'g ;'g sn/ cfPkl5 uf]ne]8+ fsf] ;;
xfNg] .
@= :jfbsf] nflu e]lgu/, dl/rsf] w'nf], clhgf]df]tf], lrgL / g"g /fvL !) ldg]6 hlt
ksfpg], ca :jL6 P08 ;fj/ ;; tof/ eof] . of] ;;af6 :jL6 P08 ;fj/ e]h,
:jL6 P08 ;fj/ lrs]g, :jL6 P08 ;fj/ Sofe]h, :jL6 P08 ;fj/ kf]s, :jL6 P08
;fj/ lkm; cfbL h:tf l8; agfpgdf k|of]u ul/G5 .

:jL6 P08 ;fj/ lkm; (Sweet and Sour Fish)

$ b]lv ^ hgfsf] nflu
cfjZos ;fdu|Lx¿M
!= df5f, xf8 /lxt, rf/kf6f x'gu] /L sfl6Psf] %)) u|fd
@= g"g !) u|fd
#= ds}sf] lk7f] #) u|fd
$= t]n $ lrof rDrf
%= 6'qmofOPsf] l;dnf ldr{ $) u|fd
^= 6'qmofOPsf] Kofh $) u|fd
&= :jL6 P08 ;fj/ ;; !@) ld=ln=
* e'Os6x/, rf/kf6] ;–;gf 6'qmfx¿ $) u|fd
(= uf]ne]8+ f, 6'qmofOPsf] $) u|fd
!)= c08f ! lk;

agfpg] tl/sf M
!= xf8/lxt df5fsf 6'qmfx¿nfO{ c08f, g"g / ds}sf] lk7f], kflgsf] ld>0fdf df]Ng] .
@= k|mfO{kg] df t]n ttfpg] / o;/L df]lnPsf df5fsf 6'qmfx¿nfO{ l8k k|mfO{ ug]{ .
kfls;s]kl5 al9 ePsf] t]nnfO{ tfg]{ .
#= l;dnf ldr{ / KofhnfO{ ;f]lx k]gdf xNsf k|mfO{ ug]{ . l:j6 P08 ;fj/ ;;nfO{
;j}lt/ ldNg] u/L xNsf ¿kn] ldnfpg] / To;kl5 yf]/} a]/ ksfpmg] .
$= ;;nfO{ afSnf] agfpgsf] nflu afFsL /x]sf] ds}s + f] lk7f]nfO{ kfgLdf 3f]Ng] / k]gdf
vGofpg] . s]lxa]/ kl5 k]gnfO{ r'Nxf]af6 lgsfNg] .
%= klxn] tfl/Psf df5fsf lk;x¿nfO{ Kn]6df /fVg] / dflyaf6 tof/ ul/Psf] ;;n] 9fSg] .

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 l:k|ª /f]n (Spring Rolls)
$ b]lv ^ hgfsf] nflu

cfjZos ;fdu|Lx¿M
/f]6Lsf] nflu (Batter)
!= d}bf @%) u|fd
@= kfgL %)) ld=ln=
#= c08f ! j6f
$= ds}s + f] lk7f] #) u|fd
%= t]n %)) ld=ln

/f]6L leq xflng] d;nfsf] nflu

!= t]n %) ld=ln= &= rfpmrfpm, pl;g]sf] %) u|fd
@= Kofh h'ng] u/]sf] $) u|fd *= dl/rsf] w'nf] % u|fd
#= nz'g, rk u/]sf] $) u|fd (= clhgf] df]tf] % u|fd
$=ufh/, h'ng] u/]sf] %) u|fd !)= ;f]of ;; % ld=ln=
%= aGbf, h'ng] u/sf] %) u|fd !!= g"g :jfb cg';f/
^= l;dnf ldlr{ %) u|fd

agfpg] tl/sf M
!= ;j{ky| d :k|LË /f]n agfpbf kftnf] /f]6L tof/ ug]{ pQm /f]6Lsf] nflu d}bf, c08f,
ds}s + f] kL7f] ;Fu} /fv]/ 3f]Ng] pQm 3f]ndf d}bfsf] 8Nnf gx'g] u/L 3f]Ng' k5{ .
@= k|mfO{kg] df yf]/} t]n xfn]/ ttfO{ pQm dflysf] 3f]nnfO{ xfnL ksfpg] .
#= o;/L tof/ kfl/Psf] /f]6L ;]nfpg lbg] .

d;nfsf] nflu M
!= k|mfO{kg] df t]n ttfO{ Kofh / nz'g xfNg], ha nz'gsf] ;'g sn/ cfp5
@= dfly tof/ ul/Psf] /f]6Ldf pQm d;nfnfO{ xfn]/ /f]n ug]{ / t]ndf 8'afP/ k|mfO{ ug]{
ha o;sf] ;'g sn/ cfpF5 . vfgfsf] nflu tof/ eof] .
#= dflysf] /f]nnfO{ ;nfb ;hfP/ lk; u/]/ sf6L /fv]/ lbg ;lsG5 .

-gf]6M dflysf] ;fdu|Ldf lrs]g h'lnog ld;fP/ agfPdf lrs]g l:k|Ë /f]n aGb5_

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 l;;d lrs]g (Sesame Chicken)
$ b]lv ^ hgfsf] nflu
cfjZos ;fdu|Lx¿M
!= s'v/' fsf] df;', lkmËu/ s6 u/]sf] %)) u|fd &= tLn @) u|fd
@= d}bf #) u|fd *= t]n %)) u|fd
#= ds}s+ f] lk7f] !) u|fd (= g"g :jfb cg';f/
$= c08f ! j6f !)= ;f]of ;; % ld=ln=
%= kfgL *) ld=ln= !!= ;]n/L # u|fd
^= dl/rsf] w'nf] % u|fd

agfpg] tl/sf M
!= s'v/' fsf] df;'nfO{ d;nf df]nL cfbf 306f;Dd /fVg] . d}bf, ds}sf] lk7f], c08f, kfgL
xfn]/ 3f]nL ldSr/ tof/ ug]{ .
@= d;nf nufPsf] lrs]gsf] lk;nfO{ ds}sf] lk7f] c08f kfgL xfn]/ tof/ kfl/Psf]
ldSr/df n6k6fO{ ltn k|mfO{ u/]/ dflyaf6 5/]/ l8k|mfO{ ug]{ / ;'g sn/ cfpg]
a]nf;Dd ksfpg] .
#= Kn]6df ;nfb ;hfO{ pQm k|mfO{ ul/Psf] lrs]gnfO{ /fv]/ vfg ;lsG5 .

lrsg Sof;'g6 (Chicken Cashewnuts)

$ b]lv ^ hgfsf] nflu
cfjZos ;fdu|Lx¿M
!= s'v/' fsf] df;', 8fO; s6 u/]sf] %)) u|fd !)= t]n %)) ld=ln=
@= d}bf #) u|fd !$= j]:6/ ;; !) ld=ln
^= c08f ! j6f !%= dl/rsf] w'nf] % u|fd
&= dl/rsf] w'nf] % u|fd !^= ds}sf] lk7f] * u|fd
*= g"g cfjZotf cg';f/ !&= lrlg :jfb cg';f/
(= nz'g, rku/]sf] %) u|fd !*= k|mfO{8 sfh' %) u|fd

agfpg] tl/sf M
!= s'v/' fsf] df;'nfO{ c08f, d}bf, ds}sf] lk7f], dl/rsf] w'nf], g"g, clhgf] df]tf] xfn]/
df]nLcfwf 306f /]i6 lbg] .
@= k|mfO{kg] df t]n ttfO{ pQm df;'nfO{ k|mfO{ ug]{ .
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#= csf]{ k|mfO{kg] df !)) ld=ln= t]n xfnL Kofh / n;'g xfn]/ e'6g\ ] ;'g sn/ cfPkl5
SofK;Lsg, ufh/ pl;g]sf] xfNg] / ;;sf] nflu $)) ld=ln=kfgL xfNg] / :jfbsf]
nflu dl/rsf] w'nf], g"g, j]:6/ ;; xfNg], afSnf]kgfsf] nflu ds}sf] lk7f] xfn]/
3f]Ng] .
$= o;/L tof/ ul/Psf] ;;df dfly k|mfO{ ul/Psf] df;' xfNg] / s]xLa]/ ksfpg] .
%= tof/ ePkl5 Cashewnut nfO{ k|mfO{ u/L ;e{ ug{ ;lsG5 .

k|mfO{8 /fO; (Fried Rice)

$ b]lv ^ hgfsf] nflu
cfjZos ;fdu|L M
!= tof/ ul/Psf] eft %)) u|fd $= ;f]ofljg ;; % ld=ln=
@= t]n %) ld=ln= %= 6]:6LË kfp8/ :jfb cg';f/
#= ldS; e]h a|g' f s6 !)) u|fd ^= g'g :jfb cg';f/
&= dl/hsf] w'nf] :jfb cg';f/
agfpg] tl/sf
!= ldS; e]h6]jnnfO{ a|g' fs6 sf6L af]On ug]{ .
@= k|mfO{kg] df t]n ttfO{ Kofh / nz'g e'6g\ ] / af]On ul/Psf] e]hL6]an xfnL e'6g\ ] .
#= e]hL6]an s]xLa]/ e'6k] l5 tof/ ul/Psf] eft xfNg] / dfly elgP cg'¿ksf] d;nf
xfnL s]xLa]/ e'6g\ ] .
$= o;/L e'l6Psf] eftnfO{ Kn]6df xl/of] Kofhn] ;hfO{ kfx'gfnfO{ :jfut ug{ ;lsG5 .
-gf]6M pdfn]sf] lrs]g a'g| f{ sf6]/ ldS;e]h ld;fP/ eftnfO{ e'6k] l5 lrs]gk|mfO/fO; x'G5 ._

l:6/ k|mfO{8 e]lh6]an (Stir Fried Vegetable)

$ b]lv ^ hgfsf] nflu
cfjZos ;fdu|L M
!= t]n !)) ld=ln= !)= nz'g rk u/]sf] %) u|fd
@= ufh/ !)) u|fd !!= cb'jf rku/]sf] %) u|fd
#= l;ld !)) u|fd !@= dl/rsf] w'nf] !) u|fd
^= l;dnf ldlr{ %) u|fd !%= j]:6/ ;; !% ld=ln=
&= a]lasg{ %) u|fd !^= ;]n/L !) u|fd
*= Kofh %) u|fd !&= tLnsf] t]n !) ld=ln=
(= e]lh6]jn :6s %)) u|fd !*= g"g :jfb cg';f/

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agfpg] tl/sf M
!= ;j{ky| d dfly elgPsf] e]lh6]jnnfO{ rfOgLh :6fOndf sf6\g] / xfkm af]On ug]{ .
@= k|mfO{kg] df t]n ttfO{ nz'g km'/fpg] / Kofh xfNg] .
#= nz'gsf] ;'g sn/ cfPkl5 ;j} af]On ul/Psf e]lh6]jnnfO{ s]lx ;do e'6g\ ] /
e]lh6]jn :6s xfnL pdfNg] .
$= afSnf]kgfsf] nflu ds}s + f] lk7f] / :jfbsf] nflu dfly elgPsf] d;nf xfNg] .
%= cGtdf l8;df xfnL tLnsf] t]n 5/]/ kfx'gfnfO{ k:sg ;lsG5 .

rK;L (Chopssy)
$ b]lv ^ hgfsf] nflu
cfjZos ;fdu|L M
!= tof/ ul/Psf] rfpmrfpm $)) u|fd !)= dl/rsf] w'nf] !) u|fd
@= t]n %)) ld=ln= !!= clhgf] df]tf] % u|fd
^= ufh/ %) u|fd !%= lss'dG] ; ;; % ld=ln=
&= Rofpm %) u|fd !^= tLnsf] t]n !) ld=ln=
*= tfdf %) u|fd !&= sLjL :6f/ % u|fd
(= l;ld %) u|fd !*= g"g :jfb cg';f/

agfpg] tl/sf M
!= tof/ ul/Psf] rfpmrfpmnfO{ t]ndf km'/fO{ ;'g sn/ lgsfNg] .
@= k|mfO{kg] df t]n ttfO{ nz'g km'/fpg] / Kofh, SofK;Lsd nufot dflysf e]lh6]jnnfO{
e'6g\ ] / :6s xfnL ksfpg], :jfbsf] nflu dfly elgP cg'¿ksf d;nf /fvL
afSnf]kgfsf] nflu ds}s + f] lk7f] xfnL 3f]Ng] .
#= o;/L tof/ ul/Psf] s/LnfO{ k|mfO{ ul/Psf] rfpmrfpm dfly /fvL tLnsf] t]n 5/]/
xl/of] Kofhn] ;hfO{ kfx'gfnfO{ lbg ;lsG5 .
-gf]6M rfO{lgh rK;L ;]tf] / cd]l/sg rK;L /ftf] ;;df cG6k k|mfO{Pu] x'G5_

dGr'l/og e]lh6]an (Manchurian Vegetable)

$ b]lv ^ hgfsf] nflu
cfjZos ;fdu|L M
!= t]n !)) ld=ln= * xl/of] v';f{gL rku/]sf] % u|fd
@= Kofh, rk u/]sf] %) u|fd (= clhgf]df]tf] % u|fd
#= n;'g rk %) u|fd !) ds}sf] lk7f] % u|fd

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$= cb'jf rk %) u|fd !! g"g, lrgL :jfb cg';f/
%= ;]n/L rk u/]sf] !) u|fd !@= jo:6/ ;; !% ld=ln=
^= lsjL :6f/ % u|fd !#= dl/hsf] w'nf] % u|fd
&= sfutLsf] /; % ld=ln= !$= lslj:6f/ % u|fd
!%= xl/of] Kofh !) u|fd
e]lh6]ansf] ansf] nflu M
!= Kofh rk u/]sf] %) u|fd *= d}bf %) u|fd
@= n;'g / cb'jfsf] k]i6 %) u|fd (= ds}sf] lk7f] !) u|fd
#= n;'g rk u/]sf] $) u|fd !)= tLnsf] t]n !) ld=ln=
$= cb'jf rk u/]sf] #) u|fd !!= xl/of] Kofh rk u/]sf] !) u|fd
%= l;ld rku/]sf] !)) u|fd !@= clhgf] df]tf] / dl/rsf] w'nf] % u|fd
^= sfpnL rku/]sf] !)) u|fd !#= ;]n/L rku/]sf] !) u|fd
&= aGbf rk u/]sf] %) u|fd !$= g"g :jfbcg';f/

;; agfpg] tl/sf M
!= ;j{ky| d k|mfO{kg] df t]n ttfO{ Kofh / nz'g, cb'jf, ;]n/L, xl/of] v';f{gL rk u/]sf]
;'g sn/ lgsfNg] .
@= e]lh6]jn :6s xfnL pdfNg] .
#= :jfbsf] nflu dfly elgPsf cg';f/sf] d;nf / afSnf]kgfsf] nflu ds}s + f] lk7f]
xfNg] . o;/L tof/ ul/Psf] ;;df e]lh6]jn jn tof/ u/L xfn]df e]lh6]an an
dGr'/Log / lrsg an ul/ xfn]df lrs]g an dGr'/Log, lkm; an tof/ ul/ xfn]df
lkm;an dGr'/Log tof/ ug{ ;lsG5 .

e]lh6]jn an agfpg] tl/sf M

!= dfly elgPsf e]lh6]jnnfO{ jf]On ul/ lgrf]g{] / d}bf, c08f d;nfx¿ xfnL d'5g\ ] /
8Nnf agfP/ t]ndf k|mfO{ ug]{ .

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 slG6g]G6n ksfpg] kfl/eflifs zAb
Mise-en-place - k"j{ tof/L ug]{
A'la Care - tof/L vfg JolQmut ?kn] c8{/ ug]{
Mire Poix - Onion, Celery, Bayleaf, Turnip, Leek, Pepper
Corn sf] ld>0f
Herbs/Aroma - ;'ulGwt h8La'6L (Herb) jf d;nfx¿
Blanch - Psl5g pdfn]sf] kfgLdf t/sf/Lx? pdfNg]
Canape - cf]5o\ fOPsf] kfp/f]6L dfly s'g} klg Topping /fvL
kfx'gfnfO{ k:sg'
Bouque Garni - h8La'6Lsf] kf]sf
Paysanne - cfsf/ leGb} tf}n a/fa/ ul/Psf] t/sf/Lx?
Marinade - df;'nfO{ d;nfdf lehfpg' / g/d agfpg'
Hors-d'oeuvre - (Appetising First) ef]s hufpg'sf] klxnf lbg] vfgf
Glaze - bNg', vfgfnfO{ ;'gf}nf] sn/ lgsfNg'
Menu - vfgfsf] List
Micro-organisms - ;"IdbzL{ hLjf0f' h:t} Bacteria, Yeasts, Moulds
Liasion - One Part of Egg & Three part of Cream sf] ld>0f
hf] Soup Sauce nfO{ afSnf] agfpgsf] nflu k|of]u
ul/G5 .
Roux - a/fa/ dfqfdf e'l6Psf] d}bf / a6/
Clarified Butter - kufn]sf] a6/
Dijon Mustard - France df ag]sf] tf]/Lsf] n]bf]
Mother Sauce - d'Vo ;; h;af6 c? ;; / kl/sf/x? pTkGg ug{
;lsG5 .
Sterilisation-liv- - -hLljt hLjf0f'nfO{ Destroys ug]{ Processing
Organisms
Staphylococcus - vfgf ljiffQd ug]{ (Bacteria) hLjf0f' hf] dfG5]sf]
gfs, 3fF6L / u'Ktfª\udf kfOG5 .
Reduce - 36fpg'
Seared - yf]/} t]ndf b'j} ;fO8 ;'gf}nf] x'g] u/L ksfpg'
Shredded - nfdf] nfdf] u/L sf6\g]
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Sauté - e'6g\ ' (Tossed in fat, Frying pan df e'6g\ _'
Garnish - ;hfpg'
Stock - ksfpg] t/n kbfy{ hf] Chicken, Fish, Veal, Beef,
Mutton, Pork sf] x•L / Mire Poix sf] ld>0faf6
tof/ ul/G5 .
Basting - Moist agfpgsf] nflu dflyaf6 t]n bNg'
Au-four - Oven df /fvL Bake ug'{
Au Gratin - Cheese df /fvL Bake ug'{
Brunoise - dl;gf] Dice u/]sf
Chiffonade - Fine Shredded h:t} – Spinach, Lettuce,
Cabbage
Clostridium per-ringens - vfgf ljiffQm kfg]{ Bacteria hf] df6f], t/sf/L / df;'df
kfOG5 .
Consomme Soup - afSnf] gePsf] Soup (Clear Soup)
Cross Contami - Micro Organisms Ps 7fpFaf6 csf]{ 7fpFdf ;g'{ h:t}–
sfFrf] df;' sfl6Psf] xftn] kfs]sf] df;' cyjf t/sf/
Lx? 5'g' .
Danger Zone - Bacteria a9\g] jf Multiply x'g] tfkqmd 10-63oC
(50o - 145oF)
Season - :jfbcg';f/ d;nf /fVg'
Pane - d}bf, c08f / kfp/f]6Lsf] w'nf] nufpg'
Pests - Cockroaches -;fª\nf_, Flies -dfvf_ cflb
Poach - &% b]lv (%)C sf] tfkqmd ePsf] kfgLdf /fv]/ ksfpg'
Pesticide - Chemical xfn]/ Pests nfO{ dfg'{
Table d'hote - Fixed Price u/]sf] vfgf (a set menu)
Yoghurt - bxL
Casserole - ulx/f] 9Ssg ePsf] efF8f
Tenderloin - sdnf] df;'
Bouillon - Unclarified Stock -g5fg]sf] :6s_
Chicken Supreme - x•L/lxt s'v/' fsf] 5ftLsf] efu
Chicken Marryland - s'v/' fsf] ;fFkf| sf] efu

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 d'Vo ;; / ltgsf vfgfx¿ (Mothers Sauces)
] ;; (Mayonnaise Sauce)
dfof]gh
cfjZos ;fdu|L M
!= c08fsf] kx]n
+ f] efu @ lk; $= dl/rsf] w'nf] % u|fd
@= lrgL !) u|fd %= d:68{ ;; % u|fd
#= sfutLsf] /; !) u|fd ^= t]n @%) ld=ln
&= g"g :jfb cg';f/

agfpg] tl/sf M
!= :6Lnsf] jf6fdf c08fsf] k+xn ] f] efu lrlg, dl/rsf] w'nf], d:68{ ;;, g"g xfnL
s]lxa]/ 3f]Ng] .
@= lj:tf/} t]n /fVb} 3f]Nb} hfg] t]n 3f]Nb} hfFbf afSnf] ;; tof/ x'G5 .
#= e]lgu/ xfnL 3f]Ng] / s]lx kftnf] ePkl5 km]/L t]n xfn]/ 3f]Ng] ha of] afSnf] x'G5,
dfof]gh] ;; tof/ eof] .
gf]6 M c08f ¿d 6]Dk|r] / x'gk' 5{ . 3f]Nbf ;w}+ Ps} Direction df 3f]Ng] .

/l;og ;nfb (Russian Salad)

cfjZos ;fdu|L M -$ b]lv ^ hgfsf] nflu_
!= ufh/ !)) u|fd ^= dfof]gh
] ;; #)) ld=ln=
@= l;ld !)) u|fd &= lqmd @) ld=ln=
#= cfn' !)) u|fd *= dl/rsf] w'nf] % u|fd
$= :ofpm !)) u|fd (= lrlg / g"g :jfb cg';f/
%= xl/of] s]/fp !)) u|fd !)= ;nfb kQf !)) u|fd
!!= c08f pl;g]sf] !@) u|fd
agfpg] tl/sf M
!= 8fO; s6 u/L sfl6Psf e]lh6]annfO{ *) k|ltzt kfSg] u/L pdfNg] .
@= dflysf e]lh6]jnnfO{ lr;f] agfO{ dfof]gh
] ;;, :ofpm c08f / d;nfx¿ xfnL
df]Ng] .
#= Kn]6df ;nfbkQf cf]5o\ fO{ pQm tof/ ul/Psf] ;nfbnfO{ /fvL km"nx¿n] ;hfO{
kfx'gfnfO{ k:sg ;lsG5 .

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 sf]n:] nf] ;nfb (Coleslaw Salad)
$ b]lv ^ hgfsf] nflu
cfjZos ;fdu|L M
!= ufh/ h'ng] u/]sf] $)) u|fd $= lqmd #) ld=ln=
@= aGbf h'ng] u/]sf] #)) u|fd %= lrlg / g"g :jfb cg';f/
#= ;nfbkQf !)) u|fd ^= OR5f cg';f/sf] 8]sf]/6] km"nx¿
&= dfof]g;
] ;; @)) ld=ln=
agfpg] tl/sf M
!= aGbf / ufFh/nfO{ g"g xfnL cfwf 306f;Dd 5f8\g] .
@= /fd|f;
] uF lgrf]//] kfgL km\ofFsL pQm e]lh6]jndf dfof]gh
] ;;, lrlg, g"g / lqmd
xfnL df]Ng] .
#= Kn]6df ;nfbkQf cf]5o\ fO{ tof/ ul/Psf] ;nfb xfnL km"nx¿n] 8]sf]/z ] g u/L
kfx'gnfO{ :jfut ug{ ;lsG5 .

kf]66] f] Pu ;nfb (Potato Egg Salad)

$ b]lv ^ hgfsf] nflu
cfjZos ;fdu|L M
!= cfn' 8fO; s6u/]sf] %)) u|fd %= dfof]gh
] ;; @)) ld=ln=
@= pl;g]sf] c08f $ lk; ^= ;nfbkQf !)) u|fd
#= lqmd #) ld=ln= &= g"g, lrlg :jfb cg';f/
$= OR5f cg';f/sf uf]ne]8+ f, ufh/, d'nf cflbsf km"nx¿

agfpg] tl/sf M
!= cfn' / c08fnfO{ 5'§f5'§} /fd|f;
] uF pl;Gg] / 8fO; s6 ug]{ .
@= ;]nfPkl5 dfof]gh
] ;;, lqmd, g"g, lrlg /fvL df]Ng] .
#= Kn]6df ;nfbkQf /fvL tof/ ul/Psf] ;nfb xfnL OR5f cg';f/sf uf]ne]8f, ufFh/,
d'nfx¿sf km"nn] ;hfO{ kfx'gfnfO{ v'zL kfg{ ;lsG5 .

' ] ;; (Veloute Sauce)

e]nt
! ln6/sf] nflu
cfjZos ;fdu|L M
!= ld/k'jf -n;'g, cb'jf, ufh/, ;]n/L, dl/rsf] u]8f, t]hkQf_ #)) u|fd
@= (Roux) -j6/ / d}bf j/fa/ xfnL e'l6Psf] lk7f]_ !)) u|fd
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#= :6s -t/sf/L tyf s'v/' fsf] df;'nfO{ pdfn]sf] kfgL_ !%)) ld=ln=
$= g"g, lrlg :jfb cg';f/

agfpg] tl/sf M
!= k|mfO{kg] df ld/k'jf e'6g\ ] / sfFrf]kg d/]kl5 :6s s]xLa]/ ;]nfPkl5 xfnL pdfNg] /
tof/ ul/Psf] ¿ Blond (Roux), xfnL s]xL ;do ksfpg] .
@= o;/L ksfOPsf] ;;nfO{ hflnsf] ;xf/fn] 5fgL :jfbsf] nflu g"g lrlg /fVg] ca
e]nf]t] ;; tof/ eof] . pQm ;;af6 aGg] ljz]if ;'kx¿M
!= lrs]g ;'k, @= P;k|fu;\ ;'k, #= ufln{s ;'k, $= d;¿d ;'k cflb .

dflysf ;'kx¿ agfpg] tl/sf

!= tof/ ul/Psf e]nf]t] ;;nfO{ ;nn aUg] lqmd h:tf] kftnf] agfO{ dflysf
OR5fcg';f/sf ;fdu|LnfO{ rk u/L af]On u/]/ ;'k af]ndf xfnL lqmd 5/L kfx'gfnfO{
k:sg ;lsG5 . o:tf ;'kx¿ lb+bf !*) b]lv @)) ld=ln= ;Dd lbg'k5{ .

] L ;'k (Ministrone
ldlg:6«fg Soup)
!) b]lv !@ hgfsf] nflu
cfjZos ;fdu|L M
!= cfn' a|g' fs6 %) u|fd (= 6f]df6f] Ko"/L !)) ld=ln=
@= ufh/ a|g' fs6 %) u|fd !)= :kfu]6L jf kf:tf %) u|fd
#= sfpnL %) u|fd !!=lrh %) u|fd
$= n;'g rku/]sf] !) u|fd !@= Kofh %) u|fd
%= ;]n/L rku/]sf] !) u|fd !#= t]n %) ld=ln=
^= xl/of] l;ld %) u|fd !$=6f]df6f] rk %) u|fd
&= kfn'Ëf] ;fu !) u|fd !%=:6s @ ln=
*+ ldS; xa{;\ % u|fd

agfpg] tl/sf M
k|mfO{ k]gdf t]n ttfO{ nz'g / xa{;\ km'/fpg] . Kofh rku/]sf] km'/fpg], ufh/ l;ld
aGbf, sfpnL, cfn', :kf3]6L ;a}nfO{ /fd|f;
] uF e'6g\ ] / :6s /fvL /fd|f] ;Fu pdfNg] dfly
elgP cg'¿ksf d;nfx¿ 6f]df6f] So"/L, rku/]sf] 6f]df6f], g"g dl/rsf] w'nf], /fVg] . !%–
@) ldg]6;Dd ksfPkl5 ldlg:6«fl] g ;'k tof/ eof] . kfn'Ëf] ;funfO{ xNsf pdfnL ;'kdf
ld;fP/ ;'andf /fvL sf]/s ] f] lrh / kf;{nL dfyL 5s]/{ kfx'gfnfO{ ufln{s a|8] sf ;fy
lbg ;lsG5 .

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 lrs]g au{/ (Chicken Burger)
cfjZos ;fdu|L M
!= lrs]g lsdf u/]sf] @)) u|fd (= xl/of] v';f{gL % u|fd
@= cb'jf nz'g k]i6 @) u|fd !)= cf]:6/ ;; !) ld=ln=
#= kfp/f]6Lsf] w'nf] jf d}bf @% u|fd !!= lkmFu/ lrK; !%) u|fd
$= c08f ! lk; !@= g'g dl/rsf] w'nf] :jfbcg';f/
%= kfp/f]6L eSs' @ lk; !#= sfFqmf], ;nfbkQf, ufFh/
^= j6/ @) u|fd !$= OR5f cg';f/sf] e]lh6]jnsf km'nx¿
&= 6f]df6f] ! lk; !%= sg{km\nf]c/ !) u|fd
*= Kofh rk @) u|fd

agfpg] tl/sf M
!= lsdf u/]sf] df;'df Kofh, xl/of] v';f{gL, d}bf, cf]:6/ ;;, g"g, dl/rsf] w'nf],
kfp/f]6Lsf] w'nf] / c08f /fvL df]Ng] .
@= To;nfO{ 8Nnf] agfpg] / hfFtf]sf] h:tf] cfsf/ lgsfnL tfjfdf lu|n ug]{ jf b'jl} t/
;]Sg] .
#= Kn]6sf] ;fO8df ;nfbkQf nufO{ sfFqmf] uf]ne]8+ f ldnfP/ /fvL OR5f cg';f/sf]
e]lh6]ansf km'nx¿n] ;hfpg] .
$+ eSs' kfp/f]6LnfO{ lardf lr/L a6/ nufO{ ;'gf}nf] sn/ ePsf] hfFtf]sf] h:tf]
cfsf/sf] df;'nfO{ /fvL lrl/Psf] cfwf eSs' kfp/f]6L 6k ug{] / l;Gsfdf cf]lne
pgL lardf uf8\g] . Kn]6sf] b]a]| ;fO8df lkmË/ lrK; /fvL kfx'gfnfO{ lbg ;lsG5 .

x6 8u (Hot Dog)
cfjZos ;fdu|L M
!= ;;]h @)) u|fd ^= sfFqmf] ! lk;
@= Kofh ! lk; &= ;f]ofljg t]n @) ld=ln=
#= uf]ne]8+ f ! lk; *= lkmË/ lrK; !%) u|fd
$= d:6f8{ k]i6 jf j6/ %) ld=ln= (= ;fO8 ;nfb !)) u|fd
%= x6 8u /f]n @ lk; !)= OR5f cg';f/sf km'nx¿

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agfpg] tl/sf M
!= x68u /f]nnfO{ aLrdf sf6\g] / 6f]:6 ug]{ jf ttfpg] .
@= ;;]hnfO{ k|mfO{kg] df 8fDg] jf lu|n ug]{ .
#= sfFqmf], uf]ne]8+ f ;kmfu/]/ kftnf] u/]/ sf6\g] / 6f]:6 u/]sf] /f]ndf dfof]gh
] ;; jf
d:6f8{ ;; nufpg] . / sf6]sf] uf]ne]8+ f / sfFqmf] /fVg] . To;dfly ;;]h /fVg]
/f]nsf dflyNnf] efu 3f]K6\ofP/ /fVg], l;Gsfn] b'jl} t/af6 gemg]{ ul/ sf]Kg], ;e{ubf{
Kn]6sf] bfofF ;fO8df x68u /fVg] b]a]| ;fO8df lkmË/ lrK; /fVg] l;/fgdf ;nfb
nufpg] . o;/L x68u u]i6sf] ;fd' k:sg ;lsG5 .

xn]G8fOh ;; (Hollandise Sauce)

^)) ld=ln= ln6/sf] nflu
cfjZos ;fdu|L M
!= c08fsf] kx]n
+ f] efu @ j6f $= dl/rsf] w'nf] @ u|fd
@= j6/ -kufn]sf]_ @)) u|fd %= g"g :jfb cg';f/
#= lrlg !) u|fd ^= sfutL ! rDrf
&= leg]u/ ! rDrf

agfpg] tl/sf M
k|mfO{kg] df kfgL ttfpg] / csf]{ efF8f]df c08fsf] k+xn] f] efudf g"g, dl/rsf] w'nf],
lrgL /fvL s]xLa]/ 3f]Ng] 3f]Nb} hfFbf kufn]sf] a6/ klg /fVb} hfg] $ ldg]6 hlt 3f]nk] l5
sfultsf] /; klg /fVg] o;/L 3f]lnPsf] ;; afSnf] ePkl5 tof/ eof] .

lkm; jLy xn]G8fOh ;;

(Fish With Hollandise Sauce)
$ b]lv ^ hgfsf] nflu
cfjZos ;fdu|L M
!= df5f, 5fnf / x8\8L lgsfnLPsf] *)) u|fd &= cf]:6/ ;; @) ld=ln=
@= d}bf %) u|fd *= cb'jf / nz'gsf] k]i6 %) ld=ln=
#= c08f ! j6f (= g"g :Jffb cg';f/
$= dl/rsf] w'nf] % u|fd !)= pl;g]sf] ufh/,l;ld,sfpnL,Rofpm () u|fd
%= sfutLsf] /; #) ld=ln= !!= cfn' uf]nf] uf]nf] agfO{ pl;g]sf] ^) u|fd
^= d:6f8{ k]i6 !% ld=ln= !@=xf]nG] 8fOh ;; #)) ld=ln=

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agfpg] tl/sf M
!= x8\8L / 5fnf tfl/Psf] df5fnfO{ sfutLsf] /; / g"gdf df]ln !% ldg]6 /fVg] /
lg:s]sf] kfgL km\ofFsL c08f, d}bf, g"g, dl/rsf] w'nf], d:6f8{ k]i6, cf]:6/ ;;,
sfutLsf] /;, cb'jf n;'gsf] k]i6 /fvL Aof6/ agfO{ df]Ng] cfwf 306f /fv]kl5 xNsf
d}bf nufP/ tfjfdf t]n ttfO{ lu|n ug]{ .
@= pl;g]sf] ufh/, l;dL, sfpnL / RofpmnfO{ j6/ / g"g xfnL s]lxa]/ e'6k] l5 Kn]6df
;hfpg] To;}u/L cfn'nfO{ klg pl;g]/, g"g / j6/ xfn]/ Kn]6df /fVg] / df5fnfO{
klg /fvL xf]nG] 8fOh ;;sf ;fy k:sg] .

g]kf]lntfgf ;; (Tomato Sauce)

%)) ld=ln= ln6/sf] nflu
cfjZos ;fdu|L M
!= t]n *) ld=ln= &= e]lgu/ !) ld=ln=
@= Kofh rk u/]sf] %) u|fd *= lrlg !) u|fd
#= n;'g rk u/]sf] $) u|fd (= dl/rsf] w'nf] % u|fd
$= ;]n/L rk u/]sf] !% u|fd !)=cf]l/ufgf], /f]hd]/L, y]D; % u|fd
%= uf]ne]8+ f-af]qmf / u]8f km\ofFls rku/]sf]_ #)) u|fd !!= g"g :jfb cg';f/
^= uf]ne]8+ f Ko"/L jf s]rk -;;_ !)) ld=ln=

agfpg] tl/sf M
!= k|mfO{kg] df t]n ttfO{ cf]/u] fgf], /f]hd]/L, y]D; k8\sfpg] / Kofh, n;'g / ;]n/L xfnL
;'g sn/ lgsfNg] .
@= uf]ne]8+ f pl;gL af]qmf / u]8f km\ofFsL rku/]sf] xfnL s]xLa]/ e'6g\ ] / Ko"/L jf s]rk
xfNg] .
#= :jfbsf] nflu lrgL, e]lgu/, dl/rsf] w'nf], g"g xfnL ksfpg] o;/L agfOPsf]
;;af6 lkHhf, :kfu]6L g]kf]nLtfgf, Dofqmf]gL nhflgof cflb h:tf kl/sf/x¿
agfOG5 .

lkHhf (Pizza)
cfjZos ;fdu|L M
/f]6Lsf] nflu (Dough)
!= d}bf #%) u|fd $= Oi6 % u|fd
@= b'w !)) ld=ln %= g"g, lrgL :jfb cg';f/

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#= c08f ! j6f -%% u|fd_ ^= /f]hd]/L @ lrD6L
&= sf]/s
] f] rLh !)) u|fd
agfpg] tl/sf M
!= b'wnfO{ dgtftf] x'gu] /L ttfpg] Oi6 / lrlg xfnL 3f]Ng] .
@= Oi6, lrlg / g"g 3f]ln ;s]kl5 d}bf c08f xfnL d'5g\ ] . o;/L tof/ ul/Psf] lk7f]nfO{
cfwf 306f /]i6 lbPkl5 lkHhfsf] /f]6Lsf] 8f] (Dough) tof/ eof] .
#= dfly tof/ ul/Psf] lk7f]nfO{ l;Ne/sf] Kn]6df a]n/] cf]5o\ fpg] / g]kf]nLtfgf ;;
bln OR5f cg';f/sf] lrs]g, e]lh6]jn, d;¿d, cflb h:tf kbfy{nfO{ rk ul/ e'6/]
xfNg] / lrh sf]//] dflyaf6 5sL{ cf]egdf ksfpg] . tfkqmd cg';f/ !@ b]lv @)
ldg]6leq lkHhf k:sg ;lsG5 .

:kf3]6L af]nf]gfOh (Spaghetti Bolognaise)

$ b]lv ^ hgfsf] nflu
cfjZos ;fdu|L M
!= lsdf ul/Psf] df;' @)) u|fd %= g]kf]nLtfgf ;; @)) u|fd
@= t]n !)) ld=ln= ^= sf]/s
] f] rLh !%) u|fd
#= cf]/Lufgf] /f]hd]/L % u|fd &= dl/rsf] w'nf] % u|fd
$= n;'g rk u/]sf] %) u|fd *= g"g :jfb cg';f/
(= :kfu]6L ^)) u|fd

agfpg] tl/sf M
!= t]n ttfO{ cf]l/ufgf] /f]hd]/L km'/fpg], rku/sf] n;'g xfnL ;'g sn/ lgsfNg] /
lsdful/Psf] df;' e'6g\ ] . :jfbsf] nflu dl/rsf] w'nf] g"g xfNg] .
@= g]kf]nLtgf ;; xfnL s]xLa]/ ksfpg] / pQm ;;df af]Onu/]sf] :kfu]6L xfnL s]lxa]/
ksfpg] / O6flnog l8;df vGofO{ sf]/s ] f] rLh 5sL{ ;e{ ug{ ;lsG5 .

x\jfO6 ;; (White Sauce)

!%)) ld=ln= ln6/sf] nflu
cfjZos ;fdu|L M
!= j6/ ^) u|fd %= hfOkmnsf] w'nf] % u|fd
@= t]hkQf, dl/rsf] u]8f @ u|fd ^= Kofh ! lk;
#= d}bf ^) u|fd &= g"g :jfb cg';f/
$= b'w !%)) ld=ln= *=NjfË # u|fd
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agfpg] tl/sf M
!= k|mfO{kg] df j6/, t]hkQf, dl/rsf] u]8f / d}bf /fvL e'6g\ ] d}bfsf] sfFrf]kg d/]kl5 b'w
xfnL ksfpg] / :jfbsf] nflu g"g, hfOkmn xfnL cfwf 306f ;Dd ksfpg] / hfnLsf]
;xf/fn] 5fGg] .
@= b"w ttfpFbf Kofhdf NjfªnfO{ sf]k/] ksfpFbf b"wdf :jfb cfpF5 . o;nfO{ :6'8
clgog elgG5 .

e]lh6]jn cu|l] 6g (Vegetable Augratine)

$ b]lv ^ hgfsf] nflu
cfjZos ;fdu|L M
!= j6/ %) u|fd ^= Rofpm !)) u|fd
@= af]On ufFh/ !)) u|fd &= XjfO6 ;; @)) ld=ln=
#= jf]On l;ld !)) u|fd *= lqmd $) ld=ln=
$= af]On sfpnL !)) u|fd (= lrh sf]/sf] !%) u|fd
%= af]On cfn' !)) u|fd !)=g"g :jfb cg';f/

agfpg] tl/sf M
k|mfO{kg] df j6/ xfnL af]On ul/Psf] e]lh6]annfO{ g"g xfnL s]lxa]/ e'6g\ ] / XjfO6
;; / lqmd xfnL ksfpg] / l8;df xfnL sf]/s ] f] lrhn] 5l/ cf]egdf /fVg] / lrhsf] ;'g
sn/ cfPkl5 vfgsf] nflu tof/ eof] .

lrs]g cfnf ls+u (Chicken Ala King)

$ b]lv ^ hgfsf] nflu
cfjZos ;fdu|L M
!= t]n %) ld=ln= ^= s'v/' fsf] df;' af]On $)) u|fd
@= nz'g rk u/]sf] @) u|fd &= XjfO6 ;; #)) ld=ln=
#= Kofh 8fO; s6 %) u|fd *= lqmd ^) ld=ln=
$= l;dnf ldr{8fO; s6 %) u|fd (= ;]n/L rk u/]sf] @) u|fd
%= uf]ne]8+ f 8fO; s6 %) u|fd !)= g"g, lrgL, kfk|Lsf :jfb cg';f/
!!= lrh sf]/s ] f] @) u|fd

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agfpg] tl/sf M
!= k|mfO{kg] df t]nttfO{ rku/]sf] n;'g Kofh / l;dnf ldr{ e'6g\ ] :jfbsf] nflu g"g,
lrgL / kflk|sf /fVg] .
@= jfO6 ;; / lqmd /fvL pdfn]kl5 uf]ne]8+ f / s'v/' fsf] df;', ;]n/L, lrh xfnL
s]xLa]/ ksfpg] / l8;df xfnL kfx'gfnfO{ ;e{ ug{ ;lsG5 .

a|fpg ;; (Espagnole Sauce)

cfjZos ;fdu|L M
!= s'v/' fsf] x8\8L $)) u|fd !)= cf]:6/ ;; !) ld=ln=
@= t]hkQf, dl/r !) u|fd !!= kmfOg xa{ % u|fd
#= ;]n/L, ufFh/ !)) u|fd !@= kfgL !%)) ld=ln=
$= cb'jf / nz'g !)) u|fd !#= d}bf !) u|fd
%= g"g :jfbcg';f/

agfpg] tl/sf M
a|fpg ;; agfpgsf] nflu ;j{ky| d a|fpg :6s tof/ ug{k' 5{ . s'v/' fsf] x8\8L,
t]hkQf dl/r, ;]n/L ufh/, cb'jf n;'g, cf]/:] 6/ ;;, g"g xfnL Pp6f 6«d ] f /fv]/
cf]egdf xfNg], ha o;sf] a|fpg sn/ cfFp5 . kfgL xfnL pdfNg], o;/L pdflnPsf] v}/f]
kfgL a|fpg :6s xf] pQm a|fpg :6sdf ¿ -Brown Roux_ d}bf 3f]ln xfn]/ ksfpg] /
cGtdf o;nfO{ hflnsf] ;xf/fn] 5fGg] . To;kl5 xfd|f] a|fpg ;; tof/ x'G5 .

] gkm (Beef
aLkm :6«fu Stroghnoff)
cfjZos ;fdu|L M $ b]lv ^ hgfsf] nflu
!= t]n %) ld=ln= &= ljkm h'ng] $)) u|fd
@= 5\ofkL rk $) u|fd *= lqmd %) ld=ln
#= Kofh h'ng] $) u|fd (= sK6]/f dl/r !) u|fd
$= l;dnf ldr{ h'ng] %) u|fd !)= a|fpg ;; #)) ld=ln=
%= lkuldG6f] h'ng] %) u|fd !!= g"g :jfb cg';f/
^= White Wine !)) Pd=Pn= !@= n]dg h'; !) ld=ln=
!#= Chopped Porsley

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agfpg] tl/sf M
!= Kofh, l;dnf ldr{, ljkm pl;Gg] / t]n ttfO{ 5\ofkL rk u/]sf] e'6g\ ] To;df a|fpg
;;, g"g, dl/rsf] w'nf], lqmd xfnL ksfpg] / pl;g]/ /flvPsf ;fdfgx¿ xfnL
s]xLa]/ ksfpg] .
@= s]xLa]/ ksfPkl5 n]dg h'; White Wine / Chopped Porsky /fvL uflg{; ug]{ .

lrs]g l;hn/ (Chicken Sizzler)

cfjZos ;fdu|L M $ b]lv ^ hgfsf] nflu
!= 5fnf, x8\8L lgsflnPsf] df;' !))) u|fd &= cfn' lrK; %)) u|fd
@= cf]:6/ ;; !) ld=ln= *= lu|n uf]ne]8f % lk;
#= n;'g cb'jfsf] k]:6 %) u|fd (= j6/ %) u|fd
$= g'g / dl/rsf] w'nf] :jfbcg';f/ !)= a|fpg ;; %)) ld=ln=
%= t]n @)) ld=ln= !!= jfOg !)) ld=ln
^= pl;g]sf] -ufh/, l;ld,sfpnL, Rofp_ $)) u|fd !@= l;hlnª cfjZostfcg';f/

agfpg] tl/sf M
! s'v/' fsf] df;'nfO{ g"g, dl/rsf] w'nf], t]n, n;'g cb'jfsf] k]i6, cf]i6/ ;;, t]n xfnL
cfwf 306f;Dd /fVg] .
@= tfjfdf t]n ttfO{ d;nf df]ln /fvLPsf] s'v/' fsf] df;'nfO{ ksfpg] .
#= k|mfO{kg] df a|fpg ;; ttfO{ tfjfdf ksfOPsf] df;'nfO{ xfnL km]/L ksfpg] .
$= l;hn/ Kn]6nfO{ cfuf]df ttfO{ aGbf cf]5o\ fpg], af]On u/]sf] e]hL6]jn Ps ;fO{8df
/ csf]{ ;fO{8df cfn' lrK; / aLrdf a|fpg ;;df ksfPsf] df;' /fvL ;fO{8df a6/
/fvL /S;L afNb} u]i6sf] ;fd' w'jf k'Ttfpb} /f]dflG6s tl/sfn] kfx'gF fnfO{ ;e{ ug]{ .
gf]6 M dflysf] tl/sf cg';f/ ljkm l;hn/, e]hL6]jn l;hn/, jkm l;hn/ agfpg ;lsG5 .

BAKERY
dlkmg s]s (Muffin Cake)
cfjZos ;fdu|L
!= a6/ !)) u|fd $= lrgL !)) u|fd
@= c08f @ j6f %= d}bf !%) u|fd
#= km'nfpg] s]ldsn ! u|fd

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agfpg] tl/sf M
;j{ky| d a6/ / lrgLnfO{ % b]lv ^ ldg]6 lkm6\g] / lj:tf/} c08f /fVb} lkm6\b} hfg]
c08f /flv;s]kl5 d}bf, a]lsË kfp8/ /flv lkm6\g] / pQm ldSr/nfO{ ls:tLdf /fvL
@))) l8u|L ;]= sf] tfkdf /flv cf]egdf ksfpg] . -;do #) ldg]6 _

v6fO{ s'lsh (Khatai Cookies)

cfjZos ;fdu|L
!= d}bf !)) u|fd $= lrgL !)) u|fd
@= a6/ !)) u|fd %= Njfª, cn}r
+ L !) u|fd
#= bxL !) ld=ln=
agfpg] tl/sf M
lrgL / a6/ lkm6\g] / To;df bxL ld;fpg] / Njfª, ;'sd]nsf] w'nf] /fvL cGTodf
lj:tf/} d}bf ldS; ug]{ . o;/L tof/ kf/]sf] ldS:r/nfO{ @))oC sf] tfkqmddf !% ldg]6
cf]egdf ksfpg] .

] (Bread)
a|8
cfjZos ;fdu|L
;'k /f]n
af]g a|8] d}bf ! s]=hL= g"g @) u|fd
c08f ! j6f lrgL &% u|fd
kfgL / b'w %)) ld=ln= 8«fO{ Oi6 @) u|fd
j6/ ^% u|fd

agfpg] tl/sf
dgtftf] b'w jf kfgLdf Oi6 ld;fpg] ha Oi6 km'N5 jf kUnG5 lrgL, c08f, j6/
g"g xfnL /fd|f] ;Fu d':g] ha xftdf g6fl;g] d'nfod vfnsf] lk7f] -Dough_ tof/ x'G5
ca k|f]leË -Proving_ sf] nflu !% ldg]6 hlt dndn sk8f lehfO{ 5f]k]/ /fVg'xf];\ /
l6gsf] a§fdf £o" tyf t]n nufO{ pQm tof/L lk7f]nfO{ tf}n ul/ %)) u|fd jf ! s]=hL=
l6gsf] 8Aafdf ;fO{h x]/]/ xftn] %)) kmf]N8 ul/ ldnfO{ 8Aafdf xfNg'xf];\ ha of]
km'N5 cf]egsf] @))) sf] tfkdf /fvL ksfpg'xf];\ #) b]lv $% ldg]6 sf] ;dodf
Bread tof/ eof] .

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 8'gf]6 (Doughnuts)
cfjZos ;fdu|L
d}bf ! s]=hL= g"g @) u|fd
Oi6 @) u|fd b"w, kfgL %)) u|fd
lrgL !)) u|fd c08f @ j6f
a6/ ^) u|fd

agfpg] tl/sf M
dg tftf] b"wdf Oi6 / lrgL /fVg] . s]xL a]/ /fv]kl5 d}bf, a6/, c08f, g"g /fvL
d':g] xftdf g6fFl;g] eO~h]n d'5g\ ] / s]xL a]/ km'Ng lbPkl5 a]Ngfsf] ;xf/fn] a]n/] l/ª
8fOn] sf6\g] km]l/ aLrdf ;fgf] l/ª 8fOn] sf6L s]xLa]/ km'Ng lbPkl5 t]ndf k|mfO{ ug]{ /
;'g sn/ cfPkl5 8'gf]6 tof/ eof] .

dfOqmf]g s'lsh (Micron Cookies)

cfjZos ;fdu|L
lrgL @)) u|fd c08fsf] ;]tf] efu !)) u|fd
d}bf ^) u|fd abfd @) u|fd
km'nfpg] s]ldsn @ u|fd sf]sf kfp8/ @% u|fd

agfpg] tl/sf
lrgL / c08sf] ;]tf] efu lkm6\g] lkml6;s]kl5 lj:tf/} Ps Ps ul/ d}bf, lkg6 /
a]lsË kfp8/ ldS; ug]{ pQm tof/L ldSr/nfO{ @))oC sf] tfkqmddf !) b]lv !% ldg]6
Baked ug]{ .

cf]/G] h s'lsh (Orange Cookies)

cfjZos ;fdu|L
lrlg !%) u|fd cf]/G] h ;]G6 @ yf]kf
j6/ &% u|fd a]lsË kfp8/ # u|fd
c08fsf] ;]tf]efu !@% u|fd sn/ cfjZostf cg';f/
d}bf @)) u|fd

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agfpg] tl/sf
% b]lv * ldg]6 j6/ / lrgL lkm6\g] s]xL lkmh p7]kl5 lj:tf/} c08fsf] ;]tf] efu
/fv]/ lkm6\g] s]xL lkmh p7]kl5 la:tf/} c08fsf] ;]tf] efu /fv]/ lkm6\g] / Orange Cent
/ / d}bf xfNg] rfx]sf] cfsf/df kfOkLË u/]/ hfnL dflyaf6 Icing Sugar 5s]/{ @))
l8=;]= sf] tfkdf a]s ug]{ / !% ldg]6 df tof/ eof] .

PKkn :6«8n 8f] (Apple Struddle Dough)

cfjZos ;fdu|L
d}bf #%) u|fd ksfpFbf nfUg] ;do $% ldg]6
kfgL &% ld=ln= ksfpFbf rflxg] tfkqmd !%)–@)) l8=;]=
g"g % u|fd :ofpsf] 6'qmf !)) u|fd
ls;ld; !)) u|fd l;gfdf]n kfp8/ !) u|fd

agfpg] tl/sf
d}bf, kfgL, g"g, t]n Ps} 7fpFdf /fvL d'5g\ ] / Psl5g /fVg] . To;kl5 dndnsf]
-kftnf] sk8f_ sk8fdfly /fv]/ kftnf] agfP/ a]Ng] . To;dfly :ofp, lrgL, ls;ld;,
l;gfdf]g kfp8/, l:kGhsf] w'nf], sfutLsf] /; /fvL df]Ng] . df]ns
] f] ;a} /fvL 5]paf6 a]b{}
/f]n u/]/ 6«d
] f /fvL cf]egdf a]s ug]{ .

rsn]6 s'lsh (Chocolate Cookies)

cfjZos ;fdu|L
!= Chocolate Powder #) u|fd
@= a6/ %) u|fd
#= lrgL !%) u|fd
$= c08f @ j6f
%= Flour $)) u|fd
^= Baking Time #)–#% ldg]6
&= Baking tfkqmd !%)oC – @))oC

agfpg] tl/sf
a6/ / lrgL lj:tf/} 3f]Nb} hfg] . ha of] lkmFh p7\5 / km'N5, c08fsf] ;]tf] efu xfNb}
hfg] . ;]tf] efu 3f]ln;s]kl5 kx]n + f] efu klg xfNg] / d}bf xfnL 3f]Ng] . Chocolate
Powder klg xfNg] . o;/L tof/ u/]sf] Cookies Mixture ! lbg lk|mh u/]/ cfkm"n]
rfx]sf] ;fOhdf sf6L Baked ug{ ;lsG5 .
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 ANofs km/]i6 s]s (BLACK FOREST CAKE)
cfjZos ;fdu|L
!= c08f % lk;
@= ;'u/ !%) u|fd
#= d}bf !%) u|fd
$= sf]sf kfp8/ !) u|fd
%= rSn]6 kfp8/ !) u|fd
^= a]lsË ;do @%–#) ldg]6
&= a]lsË tfkqmd !%)–@))oC
Rum 60 ml
Chery 50 gm.
Cream 500 ml

agfpg] tl/sf
c08fsf] ;]tf] efudfq lrgL;Fu lkm6\g] . s]lx ;do kl5 d}bf ld;fO{ kf]sf kfp8/
rsn]6 kfp8/ ld;fO{ cf]eg] df a]s ug] . :kf]g tof/ ePkl5 To;nfO{ # 6'qmf cyjf
;nfO; ug]{ clg /Ë / ;'u/ l;l/kmn] lehfpg] / aLrdf lqmd k|of]u u/L rsn]6 / r]/L
/fvL :6lkË / ufg]; { ug{ ;lsG5 . -c08f wf]Psf] $* 306fkl5 k|of]u ug'x{ bF' g} ._
0

e]lgnf :kf]Gh (VINELLA SPONGE)

cfjZos ;fdu|L
Refined Flour !@% u|fd
;'u/ !%) u|fd
c08f & j6f
lqmdsf] nflu
j6/ !)) u|fd
cfOl;Ë ;'u/ %) u|fd
e]gn
] f P];G] ; @

ljlw M
;j{ky| d c08fsf] ;]tf] efu / lrgL lkm6\g] s]xL ;do lkm6] kl5 c08fsf] k+xn
] f] efu
xfNg] / k'g lkm6\g] lj:tf/} d}bf df]Ng] / tof/L Mixture nfO{ Tray df sfuh cf]5o\ fO{
pQm Mixture vGofpg] / @)) C sf] tfkdf !% ldg]6 Baked ug]{ .

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 o;/L tof/ u/]sf] Spong nfO{ cfjZostf cg'¿k sf] ;fOh df sf6L tof/L lqmd
nufP/ dflyaf6 8]sf]/;
] g u/L Guest nfO{ vinella s]s jy{8] s]s h:tf k:sg ;S5f}+ .
gf]6 M o;}u/L kfOgfkn k]i6«Lsf] nflu kfOgfkn sf6L /fv]/ agfpg ;lsG5 . ;fy}
:6]e/L s]s klg agfpg ;lsG5 .

rsn]6 :kf]Gh (CHOCOLATE SPONGE)

cfjZos ;fdu|L
Refined Flour !@% u|fd
;'u/ !%) u|fd
c08f & j6f
sf]sf kfp8/ @) u|fd
rsn]6 kfp8/ @) u|fd
lqmdsf] nflu
j6/ !)) u|fd
cfOl;Ë ;'u/ %) u|fd
e]gn
] f P];G] ; @

ljlw M
;j{ky| d c08fsf] ;]tf] efu / lrgL lkm6\g] s]xL ;do lkm6] kl5 c08fsf] k+xn
] f] efu
xfNg] / k'g lkm6\g] lj:tf/} d}bf / Coca Powder Ps Ps u/L lkm6\b} hfg] tof/L Mixture
nfO{ Tray df sfuh cf]5o\ fO{ pQm Mixture vGofpg] / @))oC sf] tfkdf !% ldg]6
Baked ug]{ .

la:s'6 (Cookies)
Refined Flour 325gm. Baking time 15-20
Butter 250gm. Temperature 100-150oC
Sugar 150gm. Egg 110gm.

ljlw M
lrgL / j6/ /fvL lkm6\g] . To;kl5 lj:tf/} c08f klg /fVb} lrgL gkUn];Dd lkm6\g] .
lrgL klUn;s]kl5 d}bf /fVb} xNsf;Fu df]Ng] . ca Cookies sf] nflu Mixture tof/
eof] .
o;/L tof/ ePsf] ldS:t/nfO{ cfkm\gf] OR5fcg';f/ lr;f] agfO{ s6/n] ;fOh lbg
;lsG5 . olb t'¿Gt} agfpg'k/]df kfOgfhnsf] ;xf/f lnO{ agfpg ;lsG5 .
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 ADVANCE COOKING (CURRICULUM)
{] f/f (Macroni Carbonara)
Dofqmf]gL sfaf]g
cfjZos ;fdu|L
!= t]n !) ld=ln %= AjfO{n Dofqmf]gL @)) u|fd
@= n;'g rk u/]sf] !) u|fd ^= sf]/s
] f] lrh %) u|fd
#= a]sg (Bacon) @) u|fd &= XjfO6 ;; !)) ld=ln
$= d;?d @) u|fd

agfpg] tl/sf
k|mfOk]gdf t]n ttfO{ rku/]sf] n;'g /fVg] Rofpm / a]sg h'ng] u/L e'6g\ ] d]qmf]gL
xfnL s]xLa]/ e'6g\ ] / XjfO6 ;; xfnL ksfpg], l8;df vgfO{ sf]/s ] f] lrh 5s{g] /
cf]egdf xfnL ksfpg] ;'g sn/ cfPkl5 vfgsf] nflu tof/ eof] .

kf]s{ rk (Pork Chop)

cfjZos ;fdu|L
!= t]n % ld=ln %= dl/rsf] w'nf] @ u|fd
@= d:6f8{ k]i6 % ld=ln ^= g'g :jfbcg';f/
#= cb'jf n;'gsf] k]i6 % u|fd &= a+u/' sf] df;' @)) u|fd
$= j:6/ ;; % u|fd *= /f]hd]/L cf]l/ufgf] ! u|fd

agfpg] tl/sf
dfly elgPcg'?ksf] d;nf xfnL a+u/' sf] rknfO{ @ 308f;Dd df]nL /fVg] / lu|n/df
t]n /fvL ;]Sg] kfs]kl5 kfx'gF fnfO{ lbbf Kn]6sf] bfof ;fO{8df df;' /fVg], b]a]| ;fO{8df
sfjf]x{ fO]88] ePsf] vfB kbfy{ /fVg] . l;/fgdf AjfO{n e]lh6]jn /fvL d:6f6{ ;;sf]
;fydf kf]s{ rk kfx'gF fnfO{ 6qmfpg ;lsG5 .

cnL{ lkm; k|mfO{ (Orly Fish Fry)

cfjZos ;fdu|L
!= d}bf !) ld=ln %= d:6f8{ k]i6 % u|fd
@= c08f ! lk; ^=df5f lkmË/ s6 @)) u|fd
#= kfgL / g'g cfjZostf cg';f/ &= t]n %)) ld=ln
$= dl/rsf] w'nf] @ u|fd

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agfpg] tl/sf
Pp6f af6fdf c08f, d}bf, g'g, dl/hsf] w'nf], di6f8{ k]i6, cb'jf n;'gsf] k]i6 /fvL
df]Ng] . o;/L tof/ u/]sf] Aof6/df lkmË/ s6 ul/Psf] df5f 8'afO{ s]xL a]/ /fVg] / t]ndf
k|mfO{ ug]{ . Kn]6sf] ;fO{8df ;nfb nufO{ k|mfO{ ul/Psf] df5f * lk; /fvL kfx'gF fnfO{ k:sg
;lsG5 .

ljkm sf8{g An" (Beef Carden Blue)

! hgfsf] nflu
cfjZos ;fdu|L
!= ljkm @)) u|fd *= d:6f8{ k]i6 % ld=ln=
@=c08f #) u|fd (= cf]:6/ ;; % ld=ln=
#=d}bf #) u|fd !)=kfp/f]6Lsf] w'nf] !)) u|fd
$=g'g, dl/rsf] w'nf] :jfbcg';f/ !!= lrh #) u|fd
%= cf]l/ufgf] /f]hd]/L !@= x]d #) u|fd
^= ;fO8 ;nfb !%) u|fd !#= t]n %)) ld=ln
&= lkmË/ lrK; !%) u|fd !$= 6f6/ ;; $) ld=ln=

agfpg] tl/sf
c08f, d}bf, g'g, dl/rsf] w'nf], cf]l/ufgf] /f]hd/L, cf]:6/ ;; /fvL Jof6/ tof/ ug]{
/ ufO{sf] df;'nfO{ kftnf] u/L lk6L Jof6/df 8'afpg], x]d / lrh /fvL /f]n ug]{ / t]ndf
k|mfO{ ug]{ ;'gf}nf] sn/ cfPkl5 Kn]6sf] ;fO8df ;nfb lkmË/ lrK; / k|mfO{
ul/Psf] df;'sf] ;fydf 6f6/ ;; lbg] .

lrs]g sf]sf]=cf]=ljg (Chicken Coco.O.vin)

! hgfsf] nflu
cfjZos ;fdu|L
!= s'v/' fsf] df;' !$) u|fd &= nz'g rk $) u|fd
@= Kofh 8fO; s6 $) u|fd *= t]n %) ld=ln=
#= ufh/ $) u|fd (=cfn' %) u|fd
$= a]sg rk $) u|fd !)= a|fpg ;; %) ld=ln=

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%= cf]l/ufgf] /f]hd/L !!= ;]n/L rku/]sf] @) u|fd
^= g'g / dl/h cfjZostf cg';f/ !@= d;?k @) u|fd
!#= cf]6/ ;; % ld=ln=

agfpg] tl/sf
k|mfO{kg] df t]n ttfO{ nz'g km'/fpg] 8fO; s6 ul/Psf] df;', Kofh, cf]l/ufgf]
/f]hd]/L, xfnL e'6g\ ] ufh/ / cfn' uf]nf]–uf]nf] u/L sf6L af]On ul/Psf] klg xfNg] s]lx
;do e'6L dfly elgPsf ;fdu|Lx? xfnL ksfpg] of] vfgsf] nflu tof/ eof] .

lkm; Do'lgo/ (Fish Munieer)

cfjZos ;fdu|L -! hgfsf] nflu_
!= df5f -x8\8L, 5fnf /lxt_ @)) u|fd ^= nz'g, cb'jfsf] k]i6 % ld=ln=
@= c08f !% u|fd &= d}bf !) u|fd
#= g'g, dl/rsf] w'nf] :jfbcg';f/ *= t]n %) ld=ln=
$= cf]:6/ ;; % ld=ln= (= j6/ $) ld=ln
%= sfutLsf] /; % ld=ln !)= ls;ld; % u|fd

agfpg] tl/sf
df5fnfO{ c08f, g'g, dl/rsf] w'nf], cf]:6/ ;;, sfutLsf] /;, cb'jf nz'gsf]
k]i6 /fvL df]Ng] tfjfdf t]n ttfO{ d}bfdf n6\k6fO{ df5f lu|n ug]{ b'j} lt/ ;'gf}nf] sn/
cfPkl5 j6/ / sfutLsf] /;, ls;ld; 3f]nL ;; agfpg] / df5fsf] dflyaf6 vGofO{
Kn]6sf] bflxg] ;fO8df /fvL b]a]| ;fO{8df sfaf]x{ fO8]8 l;/fgdf ;nfb /fvL kfx'gfnfO{
k:sg ;lsG5 .

lkm; df]gL{ (Fish Morny)

cfjZos ;fdu|L -! hgfsf] nflu_
!= df5f -x8\8L, 5fnf /lxt_ @)) u|fd %= nz'g, cb'jfsf] k]i6 % ld=ln=
@= XjfO6 ;; %) u|fd ^= d}bf !) u|fd
#= g'g, dl/rsf] w'nf] :jfbcg';f/ &= t]n %) ld=ln=
$= sf]/s
] f] lrh %) u|fd *= sfutLsf] /; % ld=ln

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agfpg] tl/sf
df5fnfO{ g'g, dl/rsf] w'nf], cb'jf nz'gsf] k]i6, sfutLsf] /; /fvL df]Ng] /
lu|n ug]{+ b'j} lt/ kfs]kl5 Kn]6df /fVg] / XjfO6 ;; dflyaf6 6kug]{ lrh 5l/ cf]egdf
Aofs ug]{ lrh kUn]kl5 vfgsf] nflu tof/ eof] .

NofDa rk (Lamb Chop)

cfjZos ;fdu|L -! hgfsf] nflu_
!=t]n $) ld=ln= %=dl/rsf] w'nf] % u|fd
@=d:6f8{ k]i6 !) ld=ln= ^=g'g :jfb cg';f/
#=cb'jf nz'gsf] k]i6 !) ld=ln= &= e]8fsf] s/Ëdf em'08LPsf] df;' @)) Uf|fd
$=j:6/ ;; !) ld=ln= *=/f]hd]/L cf]/Lufgf]

agfpg] tl/sf
lu|n/df t]n ttfO{ dfly elgP cg'?ksf] d;nf xfnL e]8fsf] s/Ësf] df;' @
306f ;Dd df]nL lu|n ug]{ jf ;]Sg] kfs]kl5 of] tof/ eof] . kfx'gfnfO{ lb+bf Kn]6sf] bfFof
;fO8df df;'sf] efu /fVg] b]j;
]| fO8df sfaf]x{ fO8«6] ePsf] vfBkbfy{ /fVg] l;/fgdf af]On
e]lh6]an /fvL d:6f8{ ;;sf] ;fy NofDa rk kfx'gfnfO{ 6qm\ofpg ;lsG5 .
-ldG6 ;;, kmfO{grk ldG6, e]gu] /, ;'u/, ;N6_ .

;jgd s/L (Sabanam Curry)

cfjZos ;fdu|L -! hgfsf] nflu_
!=xl/of] s]/fp !)) u|fd %= lqmd ! rDrf
@=Rofpm !)) u|fd ^= tof/ ul/Psf] s/L ;; !)) ld=ln=
#=t]n k]i6 % ld=ln= &= kfgL cfjZostfcg';f/
$=wlgof rku/]sf] % u|fd *= g"g cfjZostf cg';f/
agfpg] tl/sf
k|mfO{kg] df t]n nufO{ xl/of] s]/fp / Rofpm e'6g\ ] :jfbsf] nflu g'g xfNg], ha
xl/of], s]/fpm / Rofpm kfSb5 . kfgL xfnL s/L;; klg xfn]/ s]xL a]/ ksfpg] ksfPkl5
tof/ ul/Psf] ;jgd s/L /f]i6nfO{ u]i6nfO{ lbg] s/L af]ndf vGofO{ dflyaf6 lqmd /
wlgofn] ;hfO{ kfx'gF fnfO{ k:sg] .

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 lrs]g cfnf lsj (Chicken Ala Keb)
cfjZos ;fdu|L -! hgfsf] nflu_
! lrs]g a]; kf6{ -x8\8L / 5fnf 5'6o\ fOPsf] @)) u|f+ d
@= Aof6/ -c08f / d]bf, g'g, dl/rsf] w'nf] di6f8{ k]i6, cb'jf n;'gsf] k]i6_
# kfp/f]6Lsf] w'nf] @)) u|fd
$= Rofp, n;'g, kf;{nL, rk / a6/ %) u|fd
%= t]n l8k k|mfO{ %)) ld=ln=

agfpg] tl/sf
!= ;j{ky| d s's/' vsf] 5ftLnfO{ aLrdf lr/L kftsf] ;fOh lgsfNg] / kf;{nL d;?d,
a6/ ufnL{snfO{ Ps} 7fpFdf df]nL s'v/' fsf] aLr efudf /fvL /f]n ug]{ . /f]n u/]sf]
s'v/' fnfO{ Aof6/df 8'afO{ kfp/f]6Lsf] w'nf]df nk]6g\ ] / t]ndf k|mfO{ ug]{ .
@= Kn]6sf] bfFof, ;fO{8df ;nfb nufO{ lkmË/ lrK;sf] ;fy bfFof ;fO8df lrs /fvL
6f6/;; ;lxt kfpgfnfO{ ;e{ ug{ ;lsG5 .

g/lu; sf]Ktf s/L (Nargis Kofta Curry)

cfjZos ;fdu|L -! hgfsf] nflu_
!=lsdf u/]sf] df;' @)) u|fd ^=u/d d;nf ! rDrf
@= pl;g]sf] c08f ! cf]6f &=t]n -l8k k|mfO{_ %)) ld=ln=
#= d}bf !) u|fd *= sf]df{ ;; !)) ld=ln=
$=cb'jf n;'gsf] k]i6 % u|fd ( lqmd ! rDrf
%= g'g :jfb cg';f/ !)= kfgL cfjZostf cg';f/

agfpg] tl/sf
!= lsdf u/]sf] df;'nfO{ d}bf, cb'jf, n;'gsf] k]i6, g'g u/d d;nf xfn]/ df]Ng] /
pl;g]sf] c08fnfO{ af]qmf l5nL pQm lsdf u/]sf] df;'n] nk]6g\ ] / t]ndf k|mfO{ ug]{ .
@= sf]df{ ;; / kfgL xfnL ttfPkl5 pQm k|mfO{ u/]sf] 8NnfnfO{ ;f]xL ;;df xfn]/ s]xL
j]/ ksfO{ s/Laf]ndf xfnL lqmdn] ;hfO{ kfx'gF fnfO{ ;Tsf/ ug{ ;lsG5 .

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 kf]s{ le08fn' (Pork Vindaloo)
cfjZos ;fdu|L -! hgfsf] nflu_
!=aFbn
] sf] df;' !*) u|fd !)=cfn' $ lk; -uf]nf] uf]nf]_
@= t]n !) ld=ln !!= xl/of] wlgof % u|fd
#= Kofh !) u|fd !@= sfutLsf] /; !) ld=ln=
$=cb'jf n;'gsf] k]i6 % u|fd !# dl/rsf] w'nf] ! rDrf
%= t]hkQf, NjfË, ;'sd]n % u|fd !$= bfn, lrgL ! u|fd
^= a];f/ xfk :kf]g !%= g'g :jfb cg';f/
&= lh/fsf] w'nf] ! rDrf !^= v';f{gLsf] w'nf] ! rDrf
*= wlgofsf] w'nf] ! rDrf !&= e]gu] / % ld=ln=
(= uf]ne]8f rk u/]sf] @) u|fd

agfpg] tl/sf
!= a+u/' sf] df;'nfO{ dfly pNn]lvt ;Dk"0f{ d;nfx? /fvL @ 306f ;Dd /]i6 lbg] /
s'sd ' f * l;7L nfUg]an
] f ;Dd ksfpg] / csf]{ efF8f]df cfn'nfO{ Kofh xfn]/ e'6L
ksfpg] . uf]ne]8f v';f{gL /fv]/ ksfpg] / s's/sf] df;'nfO{ Ps} 7fpdf ld;fO{
:jflbi6 kf]s{ le08fn' ljleGg kl/sf/ tyf rfdnsf kl/sf/x? ;Fu gofF ldl;dsf]
:jfb lng ;lsG5 .

xf]n 8«fug lkm; (Hole Dragan Fish)

cfjZos ;fdu|L -! hgfsf] nflu_
!= l;Ëf] df5f ! lk; *= elgu/ % u|fd
@= ds}sf] lk7f] % u|f+ d (= ufh/, sfFqmf], ;nfbkQf
#= g'g dl/rsf] w'nf], clhgf]df]tf] cfjZostf cg';f/ !)= dl/rsf] w'nf] xfk :kf]g
$= xl/of] v';f{gL rk u/]sf] @ u|fd !!= ;hfj6sf] nflu km'nx?
%= ;f]of ;; % u|fd !@= sfutL lk; ! cf]6f
^= c08f ! lk; !#= kfgL cfjZostf cg';f/
&= cb'jf / n;'gsf] k]i6 ! rDrf

agfpg] tl/sf
!= df5fnfO{ sTnf / e'8F L kmfnL 58\s] kf/]/ sf6\g] t/ gl5gfNg] ;kmf kfgLn] w'g] .
@= 5'66\ } csf]{ efF8f]nfO{ ds}sf] lk7f], c08f, cb'jf, n;'g k]i6, e]lgu/, ;f]ofljg ;;,

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 g'g dl/rsf] w'nf], clhgf]df]tf], xl/of] v';f{gL rk u/]sf] / kfgL /fvL 3f]Ng] . o;/L
tof/ u/]sf] Jof6/df df5fnfO{ cfwf 306f;Dd df]n/] /fVg] .
#= s/fO{df t]n ttfO{ k|mfO{ ug]{ .
$= Kn]6df ;fO8 ;nfb nufO{ k|mfO{ u/]sf] df5f /fVg] . ljlegg lsl;dsf km'nx?n]
;hfpg] / lgrf]g{ ldNg] sfutL df5fsf] dfly 6k u/]/ kfx'gF fnfO{ :jfut ug{
;lsG5 .

sNdL sjfj (Kalmi Kabab)

cfjZos ;fdu|L -! hgfsf] nflu_
!=lrsg @ j6f ;fk|fsf] lk; *= lrh !) u|fd
@= XjfO{6 k]i6 % u|f+ d (= a6/ !) u|fd
#=;'sd]n ! lrD6L !) g'g :jfb cg';f/
$=XjfO{6 k]k/ cfwf rDrf !!= xl/of] wlgof @ u|fd
%=c08f ! lk; !@= cw'jf k]i6 cfwf rDrf
^= a];g !)) u|fd !#= n;'g k]i6 cfwf rDrf
&= xl/of] v';f{gL @ u|fd !% sfutLsf] /; ! rDrf

agfpg] tl/sf
!= lkmnfsf] lrsgnfO{ dflylt/ kmsf{pg] / Pp6f af6fdf cw'jf, n;'g, ;'sd]n, kfp8/
XjfO{6 k]i6, c08f, lrh, g'g, xl/of] wlgof, xl/of] v';f{gL /fvL lrs]gnfO{ df]n/]
/fVg] . k|mfO{ k]gdf a6/ ttfO{ j];g e'6g\ ] / ToxL af6fdf xfNg] / df]Ng], l;sdf pg]/
tGb'/df ksfpg] . kfsL;s]kl5 ;nfb kQf nufP/ km'n / s'rd ' / ;nfb;Fu lbg] .

6\ofª\uL| sjfj (Tangri Kabab)

cfjZos ;fdu|L -! hgfsf] nflu_
! =lrsg n]ukf6 @ lk; ^= lrh !) u|fd
@= XjfO{6 k]k/ @ u|f+ d &= a6/ !) u|fd
#= ;'sd]n ! lrD6L * g'g :jfb cg';f/
$=XjfO{6 k]i6 @) u|fd (= xl/of] wlgof @ u|fd
%=c08f ! lk; !)= cw'jf k]i6 cfwf rDrf
!!= sfutLsf] /; ! rDrf

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agfpg] tl/sf
!= lkmnf eGbf tnsf] v'66\ f eGbf dflysf] efunfO{ sf6\g] . aLr aLrdf sf6\g] x8\8L
;lxt /fVg] / To;df cw'jf, n;'g k]i6, XjfO{6 k]k/, ;'sd]n, kfp8/, XjfO{6 k]i6,
c08f, lrh, g'g / xl/of] wlgof Dof/Lg]6 ug]{ / lrsgnfo{ ;l/ofdf pGg] To;kl5
lrsgnfo{ tGb'/df ksfpg] . kfls;s]kl5 j6/ nufpg] / Kn]6df /fVg] To;kl5
s'rD' a/ ;nfbn] ufg];
{ ug]{ .

d6g ;]sj' f (Mutton Sekuwa)

cfjZos ;fdu|L -! hgfsf] nflu_
! =df;' !)) u|fd %= lh/fsf] w'nf] ! rDrf
@= tf]/Lsf] t]n % ld=ln= ^= ld6 d;nf ! rDrf
#= a];f/ ! lrD6L & u/d d;nf ! rDrf
$= g'g :jfb cg';f/ *= v';f{gLsf] w'nf] ! rDrf
(= cb'jf n;'gsf] k]i6 ! rDrf

agfpg] tl/sf
!= df;'nfO{ ;fgf] ;fgf] lk; u/]/ sf6\g] / lh/fsf] w'nf], ld6 d;nf, u/d d;nf, cb'jf,
n;'g, v';f{gLsf] w'nf] /fVg] yf]/} t]n /fv]/ df]Ng] / Psl5g d;nf leHg] u/L /fVg]
/ To;kl5 k|mfO{ Kofg jf s/fO{df k|mfO{ ug]{ .

-gf]6 M lem/df ;]s/] klg ;]sj' f agfpg ;lsG5 / To;nfO{ lem/ elgG5, of] ljz]if u/]/
sf]Onfsf] tfkqmddf ksfOG5_

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NUTRITIVE VALUE OF FOODS -vfBkbfy{df kfOg] kf}li6s tTj_
Amounts given per 100 gms of edible portion -k|lt !)) u|fd vfBkbfy{df kfOg] kf}li6s tTj_
lrNnf] SofN;Lod cfO/g
kfgL tfk zlQm k|f]l6g /]zf le6fldg P le6fldg
vfgf kbfy{ sfaf]{xfO{6]8 -ld=ln -ld=ln l; -ld=ln=
ld=ln -Sofnf]/L_ u|fd -u|fd_ cfO o"
-u|fd_ u|fd_ u|fd_ u|fd_
Ol0og abfd % ^%& @) %( !@ !=& @#) $=% – –
cdnf *! %% )=% )=!) !$ #=$ %) !=@ – ^))
af];f] ! *(! – (( – – – – – –
:ofpm *$ ^! )=# )=$ !$ ! $ ! @) %
s]/f &) !!^ ! )=# @& )=# & )=% !)) &
hf}+ !# ##^ @@=% !=# ^@=^ #=( @^ * – –
r's'Gb/ *& $% !=* – !) )=& !% ! – %
sfnf] dl/r !# #$& )=!@ & %( $=( !#) !) – –
j6/ !^ &$% )=% *@=% – – !% )=@ #))) –
Sofg h'; *! &# )=# – !* – ^ @ – !)
cn}rL @) @@* !) @ $# @) !!# % – –
ufh/ () ## ! – & =* $) =& #))) =^
sfh' % %() @) $% @^ !=# %) % – –
sfpnL () ## # =@ % ! #) ! @) –
hL/fsf] u]8f !@ #%^ !( !% #^ !@ !)*) #! #)) –
gl/jn @) #&% $ #% !! $ !) @ – –
NjfË @# @(# % ( $* !) &$) % – –
sfFqmf] (^ !@ =^ – @ =% !% =# – !)
;l/kmf &% (# ! – @@ ! @% =% – #)
Rofpm (! !# @=% =# – ! @) ! – #
e]06f (# @@ ! – $ ! !) ! – %
nz'g ^# !#( ^ – @( =* !# !=# – !)
c+u'/ *) &^ ! – !* =% @) =# %) %
dx @# @*^ $ – &^ – % =$ – –
sfutL *% %% !=! )=( !!=! !=& &) @=# – #(
;nfb kft ($ !( !=$ – # =% #% @=$ #)) !%
lnrL *@ &! =( =% !^ =# % =% – %)
cfFk *# ^# =% – !% =* !) =% ^)) #)
tf]/Lsf] ;fu *% #$ $ =^ #=@ =* !%% !^=# – ##
;'Gtnf *^ %# =* – !# =# #) =% #) $%
d]jf *( #( =* – ( =& @) =% !))) %)
e'FOs6x/ *% %& =$ – !$ =% @) =% !)) #)
cf? *% %^ =* – !# =% * =% #)) !)
cfn' *) &% @ – !& =$ !) =& – !%
kml;{ u]8f $ ^!) #) %) !) @ $) !) #) –
d'nf ($ !* ! – $ =& #) ! – @%
e§df; * #*@ #% !* @) $=% @)) & – –

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Culinary Terms used in Kitchen
A' La anglaise : In the English style
A' La Broche : Cooked in spit
A' La Francaise : In the French style
A' La : In the style of
Accompaniments : Additional food offered separately with the main dish.
Additives : These are substances added to food to preserve the food.
Aspic : Savoury Jelly
Au Blue : When applied to meat, it means very under done.
Au Four : Cooked in the oven
Au Gratin : Food covered with cheese or breadcrumbs and browned.
Bain-Marie : A container of hot water used to keep food hot without buning.
Baking : Method of cooking in which, the food is put in the oven and cooked
by dry heat.
Bar-b-que : Food cooked in the open fire over a charcoal, usually meat. It is
done in front of the customer.
Barder : To bard. Covering of breasts of birds with thin slice of bacon/fat.
Barquette : A boat shaped pastry tartlet with a filling.
Bast : To coat roasting meat with fat during cooking.
Batter : Mixture of refined flour and liquid.
Béchamel : Basic white sauce
Beignets : Fritters, savoury or sweet.
Beurre Fondu : Melted butter.
Beurre Manie : Equal quantities of uncooked flour and butter used for
thickening sauce and stew.
Bisque : A thick sauce or soup from shellfish or game.
Blanch : To immerse raw food in cold water and bring to the boil for a very
short time.
Blanchir : To blanch
Bouchées : Small puff paste cases.
Bouillon : Unclarified Stock
Bouquet Garni : A bunch of aromatic herbs, such as parsley, bay leaf, thyme,
clove and pepper corn.
Brouille : Scrambled
Canapé' : Small peces of fried or toasted bread topped with wide variety
of coloured appetizers.

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Casserole : Earthenware fireproof dish with a lid
Chinois : Conical strainer
Clarification : To make clear e.g. fat, stock, jelly
Cloute' Onion : Studded e.g. clove in an onion
Coagulation : The solidification of protein, which is irreversible e.g. boiled
egg.
Compôte : ruit stewed in syrup
Condiments : Seasoning or spices
Consommé : Thin and clear soup
Cordon : A thread of thin line of sauce
Côte : A rib or chop e.g. Côte de veau
Court bouillon : A flavored liquid used when poaching fish
Crépe' : Pan cake
Croûton : Cubes of fried bread served with soup
Crouton : Fried small dices of bread
Cuisse de Poulet : Chicken leg
De Jeuner : Lunch
De'glace : To swill out a pan in which food has been fried, with wine, stock
or water.
Demi-glace : Equal quantities of brown sauce and stock reduced by half
Dujour : Dish of the day
Duxelle : Finely chopped shallots and mushrooms
Emulsion : A temporary mixture of oil and water, which does not separate
on standing e.g. mayonnaise, Hollandaise
Entrée : First meat course
Entremets : Sweet dish
Espagnole : Basic brown sauce
Estouffade : A rich brown stock
Farce : Stuffing
Fecule : A thickening agent made from potatoes or rice
Frappe : Chilled e.g. Melon frappe
Fricassée : A white stew of fish, meat, poultry or vegetable cooked in sauce.
Frizzling : Cooking in small amount of fat until crisp
Fumet : A kind of essence extracted from the bones and the skin of fish.
Garniture : The trimmings on the dish
Gâteau : A cake more than one portion
Gherkins : Small cucumber, usually pickled

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Glace : Ice or icecream
Grate : To pass food through a grater
Gratinate : To sprinkle with breadcrumbs or cheese and brown under
salamander
Hache' : Finely chopped or minced
Hoppers : A fried crisp shaped pancake made from rice flour
Hors d' Oeuvre : Starter or appetizer (First course in French menu)
Incsie : To make small cuts across the back of fish prior to grilling or shallow
frying
Jus Lie : Gravy thickened with arrowroot or cornflower
Kneading : The second stage of the bread making process where the dough
is handled to strengthen the gluten
Liaison : A mixture of cream and egg yolk used to chicken soup, sauce and
stews
Macerate : To soak (in flavoured) syrups, wine or liquor) often applied to
fruits.
Maitre d' Hotel : Sauce of softened butter, parsley and lemon juice. It is
chilled and served with fish, steak etc.
Mandolin : A machine used for slicing potatoes, vegetables, etc.
Marinade : A spiced mixture of vinegar, oil, spices or wine or Worcester
sauce, used to give extra flavour and to assist in tenderising.
Marmite : Stock pot or earthenware pot in which soup is served.
Meringue : Beaten egg white
Mire-poix : Roughly cut aromatic vegetable
Mornay : Cheese Sauce
Naan : Flat tandoori bread
Navarin : Brown stew of lamb or mutton
Oeuf a la Coque : Egg boiled and served in its shell
Oeuf a la Poele : Fried egg
Oeuf Brouille : Scrambled egg
Oeuf Poache : Poached egg
Oignon : Oniongg
Palate Knife : A knife used to lift up the food while cooking
Panache : Mixed
Pane : Crumbled
Panier : Mixed
Pane : Crumbed

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Panier : Basket
Pâté : Meat Pie
Paupiette : A stuffed and rolled strip or fish or meat
Pimentos : Red sweet Spanish pepper pod
Piquant : Sharp flavor
Plat du Jour : Special dish of the day
Potage : Thick soup
Quark : Salt free soft cheese made from semi-skimmed milk.
Quenelle : Dumpling (fish, chicken or meat)
Rechauffer : To reheat.
Risto : Italian rice stewed in stock
Roux : A cooked mixture of fat and flour used to thicken sauces, soups,
stews.
Sabayon : Yolks of eggs and a little liquid cooked till creamy consistency.
Salamander : Grilled heat from above
Sauté : Shallow fried in butter (tossed)
Savouries : Small pastry items served after the sweet course of a formal
dinner menu.
Skewer : A metal or wooden pin to spit meat pieces
Skim : To remove unwanted froth (Scum) from the surface of the liquid
food
Soufflé : A light sweet or savoury dishes hot or cold (egg white or cream)
Spatula : A flat wooden spoon
Supreme : Whole wing and half breast of the bird (Poultry)
Thermostat : An apparatus hat maintains a system at a constant
temperature.
Tilt Pan : A pan used for stewing or braising large food quantity.
Timbale : A cup shaped mould made from meat, fish or vegetables.
Tournel : Vegetables that have been cut and shaped into small, barrel-
shaped pieces and used as a garnish.
Veloute' : Blond sauce
Vichyssoise : Hot or cold potato and leek soup
Vinaigrette : Dressing with oil, vinegar, mustard and season
Zuppa : Italian soups

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Foods and their Usual Accompaniments
Food Items Accompaniments
1. Puree Soups Choutons (Fried)
2. Minestone Parmesan Cheese
3. French Onion Soup Slices of Dry French Bread
4. Fried Fish Tartare Sauce, Lemon Slices
5. Fish Only (Batter & Deep Fry) Tomato Sauce
6. Grilled Fish Tartare Sauce, Hollandaise Sauce
7. Poached Fish Hollandaise Sauce, Cucumber Salad
8. Roast Beef Horse-radish Sauce and Roast Gravy
9. Roast Lamb Mint Sauce, Roast Gravy
10. Roast Mutton Onion Sauce
11. Roast Pork Apple Sauce
12. Roast Veal Grilled Bacon, Roast Gravy
13. Roast Chicken Roast Potatoes
14. Roast Duck Apple Sauce
15. Vegetable Serred Hot Hollandaise Sauce, Melted Butter
16. Vegetable Served Cold Mayonnaise or Vinigrette Sauce

Foods and their Suggested Garnishes

Foods Garnishes
1. For Soups Juliennes of Vegetables, Brunoise of Veg.
Croutons, Rice, Spaghetti, Ham, Parsely
2. Forfish Parsley, Lemon, Tomatoes, Truffles
3. Grilled
4. Stews Dice or Turned Veg. Grilled Tomatoes
5. Roast A Salad, Orange etc.
6. Sandwiches Lettuce
7. Tandoori Murgh Sliced Onions, Green Chillies
8. Curries Chopped Corriander Leaves
9. Dals Whole Red Chillies or Fried Onion, Corriander
Leaves
10. Kababs Sliced Onions, Lemon Wedges

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