MENUTHANDAI MACHI AMRITSARI PANNER KORMA/METHI PARATHA JELEBI THANDAI Sl:No 1. 2.
3 4 5 6 Ingredients Almonds Poppy seeds Sugar Milk Peppercorns Rose essence Quantity 150 gm 100 gm 200 gm 1.5 lt 25 gm 10 ml
Method 1. Clean wash and cut the fish into half inch size darnes. 2. Do the marinating by adding salt and vinegar to the fish and keep it aside for 2030 minutes 3. Make a batter of Bengal gram, ginger garlic paste, ajwain, red chilly powder, turmeric, pepper and salt and add marinated fish into the batter. 4. Heat oil in a kadai and deep fry the fish on medium heat until golden brown. 5. Remove, add lemon juice and chat masala powder. PANEER KORMA SL:NO 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. Methods 1. 2. 3. 4. Cut paneer in square pieces. Grind onion, ginger, green chilly. Grate mava. Heat clarified butter (ghee) in a pan and add onion, tomato paste. 5. Continue cooking it on medium flame till ghee/oil begins to separate. 6. Add mava, cream and Simmer for 2 minutes. 7. Add salt, red chili powder, turmeric , garam masala. Ingredients Paneer Tomato Onion Ginger Green Chilly Mava Cream Red Chili Powder Turmeric Garam Masala Ghee QTY 250 gm 200 gm 300 gm 5 gm 5 gm 50 gm 50 ml tsp tsp tsp 2 Tbsp
Method 1. Blanch almond and poppy seeds and prepare paste. 2. Boil milk and sugar, allow it to cool down. 3. Crush peppercorn and add it to the milk with almond and poppy paste. Mix it well, cool and serve flavored with rose water. MACHI AMRITSARI SL:NO 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. Ingredients Fish Vinegar Ginger Garlic Ajwain Red chili powder Turmeric Pepper powder Bengal gram flour Lemon Chat masala Salt Oil QTY 500 gm 25 ml 25 gm 25 gm 10 gm 10 gm 5 gm 10 gm 150 gm 2 no 10 gm 10 gm 150 ml
8. Add cottage cheese (paneer) pieceswith 1/2 cup of water 9. When the gravy thickens put off the flame. 10. Take off the fire and serve hot. METHI PARATHA SL:NO 1. 2. 3. 4. 5. 6. 7. Method 1. Put the flour, fenugreek, 1 tbsp of cooking oil, cumin seeds, turmeric and red chilli powders and salt into a large mixing bowl. 2. Add water, a little at a time to this mixture, and knead to form a medium-soft, smooth dough. Keep aside for 30 minutes. 3. Divide the dough into ball-sized portions and roll till they are smooth and without cracks. 4. Very lightly flour a rolling board or clean counter surface and roll each ball into a circle. 5. Heat a griddle and fry the parathas one at a time till it become crispy and golden brown in colour. 6. Serve with chilled yogurt , pickle or chutney. INGREDIENTS wheat flour Methi leaves Oil cumin seeds Turmeric powder red chilli powder Salt QTY 250 gm 150 gm 5 ml 1 gm 1 gm 1 gm To taste
JALEBI SL:NO 1. 2. 3. 4. 5. 6. 7. Method 1. Make a batter with refined flour, besan, curd and little water and keep it overnight. 2. Make sugar syrup of string consistency. 3. Heat oil in a flat pan; pour over the batter through a cloth bag to form circles. 4. Fry till crisp and put in sugar syrup. 5. Remove and serve in a plate. Ingredients Refined flour Bengal gram flour (Besan) Curd Oil Sugar Rose essence Fat QTY - 250 gm - 50 gm - 50 ml - 50 ml - 500 gm - 5 ml - 250 ml
