Cook book (work in progress)

Mix-Cook- Practical

1.       Vegetable Noodles/ Chowmin (Chinese main course)

Ingredients	Quantity
Boil Noodles Mix. Vegetables Jullience (cabbage, carrot, green beans, onion) SPA (Salt, Pepper, azinomoto) Soya sauce Chop Garlic Oil Spring Onion	100 gm 50 gm To taste 3 ml 3 gm 5 ml For garnish

Method:

ü  Boil the noodles and take a side.

ü  Cut the vegetables in jullience cut.

ü  Heat the fry pan and add oil.

ü  Add chop garlic then mix vegetables.

ü  Add boiled noodles remaining spices and soya sauce.

ü  Sauté it for a while.

ü  Garnish with spring onion.

ü  Serve it with chilly-vinegar soya sauce.

2.       Vegetable Fried Rice (Chinese Main course):

Ingredients	Quantity
Mix. Vegetables (cauliflower, carrot, green beans, green peas) SPA (Salt, Pepper, azinomoto) Soya sauce Chop Garlic Oil Spring Onion Steam rice	10 gm To taste 2 ml 2 gm 3 ml For garnish 150 gm

Method:

ü  Boil the rice 70% cooked.

ü  Strain it and cooked it at steamer.

ü  Heat the fry pan and add oil then add chop garlic.

ü  Add vegetables, sauté it for a while.

ü  Add steam rice.

ü  Add soya sauce

ü  Again, sauté it.

ü  Garnish well with spring onion.

ü  Serve with chilly vinegar and soya sauce.

3.       Vegetable Pakoda (Indian appetizer)

Ingredients	Quantity
Mix veg chop or julience Fine chop green chilly Onion chop Bason flour Flour Corn flour Turmeric powder Black salt Chat masala Ajwain seed Oil Mint sauce Salad Salt Beaten egg	50 gm 1 gm 2 gm 30 gm 20 gm 15 gfm 2 gm 3 gm 3 gm 2 gm For fry Side dish Side dish To taste As required

Method:

ü  Wash the vegetables properly and cut in chop or jullence.

ü  Put all the vegetables on a mixing bowl.

ü  Now add remaining ingredients and spices and mix it well.

ü  Heat the oil on a pan.

ü  Take the pakoda mixture fry it till golden brown.

ü  Serve with mint pickle and green salad.

4.       Mint Pickle (pickle)

Ingredients	Quantity
Mint leaf Ginger/ garlic Lemon juice Black salt, chat masala, salt Coriander leaf Green color Plain cord (hang) Green chilly	100 gm 2 slice each To taste To taste 50 gm As required As required 2 pcs.

Method:

ü  Wash the mint leaf and coriander leaf properly

ü  Take blander machine, put all the ingredients and make it a fine paste

ü  Add remaining spices and serve it.

5.       French Toast (Continental) 

Ingredients	Quantity
Bread Seasoning Butter Milk Beaten egg	2 slice To taste As required 10 ml As required

Method:

ü  Take a non-stick fry pan and add butter.

ü  Make a mixture of beaten egg and milk

ü  Deep the bread at the mixture.

ü  Cook on the non-stick fry pan both sides.

ü  Cut in triangle shape and serve it.

6.       Scrambled egg on toast (continental ) 

Ingredients	Quantity
Egg Milk Seasoning Butter Bread toast	2 nos 100 ml To taste 5 gm 2 slice

Method:

ü  Take a mixing bowl, add egg, milk and correct seasoning.

ü  Mix it well.

ü  Heat the fry pan or sauce pan and add butter.

ü  Now add mixture of egg and milk

ü  Whix it till cuddle.

7.       Vegetable Sandwich (continental)

Ingredients	Quantity
Bread Big tomato slice Cucumber slice Mayonnaise sauce Lettuce French fry Tomato ketchup	2 slice 4 slice 4 slice As required As required Side dish Side dish

Method:

ü  Take one piece of bread and put mayonnaise. Then lettuce.

ü  Add cucumber and tomato slice.

ü  Cover with another slice of bread.

ü  Now cut the four side of bread.

ü  Now cut into triangle shape (as ½).

ü  Serve it with coleslaw salad and French fry and tomato ketchup.

Note: we can use coleslaw salad which is cabbage and carrot mix with mayonnaise.

8.       Masala Omlet with grilled tomato and HAS brown Potato (Indian) 

Ingredients	Quantity
Egg Fine chop onion Fine chop green coriander Fine chop green chilli Seasoning Butter/oil Grilled tomato Has brown potato	2 pcs 2 gm 2 gm 1 gm To taste 1 gm/ ml Side dish Side dish

Method:

ü  Take a mixing bowl, add all ingredients.

ü  Heat the non-stick fry pan. Put butter or oil adds the mixture on fry pan.

ü  Cook it both side, make it half-moon shape.

ü  Put the omelet on plate and serve it with grilled tomato and has brown potato.

9.       Has brown potato 

Ingredients	Quantity
Boiled mash potato Seasoning butter	70 gm To taste 5 gm

Method:

ü  Take a potato mixture, add correct seasoning.

ü  Heat the non-stick fry pan.

ü  Make potato mixture round small shape.

ü  Cook it both side till golden brown.

ü  Serve it with grilled tomato.

10.   Chicken chilly 

Ingredients	Quantity
Chicken (Dice) Onion Capsicum Tomato Green chilly SPA Soya sauce Tomato ketchups Hot sauce Chop garlic oil	175 gm 10 to 15 gm To taste Few drops 5 gm 5 to 10 gm 2 gm For fry / 3 ml

Method:

ü  Deep the chicken at batter.

ü  Fry it till cook

ü  Heat the fry pan, add oil, and chop garlic and remaining vegetables.

ü  Add remaining species then sauté it for a while

ü  Garnish it with spring onion and serve it.

Note:

Batter for chicken

Flour, corn flour, GG paste, beaten egg, SPA and water as required.

11.   Hot Garlic Sauce 

Ingredients	Quantity
Dry red chilly Chop garlic Chop ginger Chop celery Oil Vinegar Tomato ketchup/ sugar SPA	500 gm 10 gm 5 gm 5 gm 10 gm 5 ml 50 gm To taste

Method:

ü  Boil the dry red chilly and make it fine piece paste

ü  Heat the thick button sauce pan.

ü  Add oil, chop garlic, ginger, celery

ü  Add tomato ketchup or sugar and SPA

ü  Cook it till oil is coming above surface. Then make it cool and store.

12.   Russian Salad 

Ingredients	Quantity
Carrot Beans Potato Cheese Apple Turnip Pineapple Hard-boiled egg Cherry Chop parsley Fresh cream Mayonnaise sauce Seasoning	15 gm 15 gm 15 gm 15 gm 15 gm 15 gm 15 gm 1 pc For garnish For garnish 10 ml 50 gm To taste

Method:

ü  Cut all the vegetables and fruits in medium dice.

ü  Put it in the mixing bo\wl

ü  Add mayuonnaise sauce and fresh cream then currct seasoning

ü  Add cheese , mix it well.

ü  Take a plate, put salsd on plate

ü  Garnish wirh chop parsley and cherry

( hard boiled egg is optional)

ü  Seasonging

Note: All the vegetables should be boiled at the beginning.

13.   Fish N’chips with tarter sauce 

Ingredients	Quantity
Fillet fish Flour Corn flour Bread crumb Beaten egg Mustard paste Lemon juice/ vinegar Seasoning Oil Chips Tarter sauce	180 gm 10 gm 5 gm 20 gm As required 2 gm 3 ml As per taste For fry Side dish Side dish

Method:

ü  Cut the fish suare shape

ü  Make a batter

ü  Dip the fish at the batter

ü  Coat bread crumb at the fish

ü  Fry it till golden brown

ü  Serve it with chips and tomato sauce.

14.   Chicken MO:MO (Chinese) 

Ingredients	Quantity
Chicken keema Chip onion Spring onion Green coriander SPA Soya sauce Cumin powder, coriander powder, Mo: MO masala GG paste Dough from refine flour Tomato pickle	150 gm 5 gm 5 gm 3 gm To taste 5 ml 3 gm 5 gm 120 gm Side dish

Method:

ü  Take a mixing bowl

ü  Add all the ingredients

ü  Mix it well

ü  Put the mixture at dough then makje a good shape of mo:mo

ü  Steam it till cook

ü  Serve with tomato pickle.

15.   Tomato Pickle for MO:MO 

Ingredients	Quantity
Tomato Slice garlic Green chilly Ginger slice Oil Turmeric powder Chilly powder Sesame seed/ powder SPA	200 gm ]2 pcs 2 pcs 2 pcs 5 ml 3 gm 2 gm 3 gm To taste

Method:

ü  Wash the tomato and cut in slice

ü  Heat the fry pan; add oil, garlic, ginger, green chilly.

ü  Add turmeric, chili powder, then tomato

ü  Now add remaining species

ü  Cook well, then blend in mixture

ü  Serve with MO:MO

16.   Cream of chicken soup (continental food) 

Ingredients	Quantity
Chicken fillet Fresh cream White roux Water or stock Milk Butter Chop garlic Chop parsley seasoning	40 to 50 gm 5 ml 3 gm 200 ml to 240 ml 5 ml tio 10 ml 3 gm, 2 gm For garnish To taste

Method:

ü  Heat the sauce pan

ü  Add butter, garlic (mire-poix)

ü  Add flour, cook it for a while.

ü  Add stock/ water then milk

ü  Correct seasoning

ü  Add chicken

ü  Garnish with chop parsley and fresh cream

ü  Serve with garlic bread.

17.   Chinese Chopsy 

Ingredients	Quantity
Boiled then fried noodles Mix veg Oil Chop garlic Fillet chicken SPA Soya sauce Dilute corn flour Omelet Chicken cube Water/ stock	150 gm 50 gm 5 ml 3 gm 50 gm Ot taste Few drops As required 1 nos As required As required

Method:

ü  Wash the vegetables properly, cut and take a side.

ü  Cut the chicken slice and prepare omelet

ü  Put the fried noodles at plate

ü  Heat the fry pan add oil then garlic, chicken and vegetables

ü  Sautéed it for a while then add water/ stock and remaining spices

ü  Let it boil then add corn flour.

ü  Pour the chopsy sauce at fried noodles

ü  Add omelet

ü  Garnish with spring onion and serve it

18.   American chopsy

Ingredients	Quantity
Boiled then fried noodles Mix veg (julienne) Oil Chop garlic Fillet chicken Sunny side egg Seasoning Dilute corn flour Tomato ketchup Water/stock/chicken cube Sugar and red color (option)	150 gm 50 gm 5 ml 2 gm 15 gm 1 nos To taste As required As required As required As required

Method:

ü   Heat the fry pan, add oil, add chop garlic and mix veg.

ü  Sautéed it for a while. Now add stock/ water.

ü  Correct seasoning, add tomato ketchup or sugar and red color

ü  Add dilute corn flour

ü  Pour the chopsy sauce at fried noodles

ü  Garnish with sunny side egg and serve it.

19.   Club sandwich (continental)

Ingredients	Quantity
Toasted bread Cucumber slice Tomato Chicken Cheese slice Ham,/bacon Plain omelet/fried egg Lettuce Mayonnaise French fry Tomato ketchup	3 slice 2 to 4 lice 2 to 4 slice 1 1 slice 1 slice 1 nos As required As required Side dish Side dish

Method:

ü  Toast the bread properly

ü  Heat the non-stick fry pan, add chicken slice and do correct seasoning.

ü  Cook it well before and remove form the heat

ü  Again heat the fry pan, add ham / bacon. Cook it well.

ü  Prepare omelet/ fried egg

ü  Now make a layer

ü  Now make a layer vegetables, ( Cole slaw also can be added)

ü  Again make another layer of non-veg item.

ü  Cover it with another slice of bread.

ü  Cut it in triangle shape

ü  Garnish with cherry/ olive

ü  Serve it with ketchup and French fry.

20.   Waldrof Salad (continental)

Ingredients	Quantity
Apple (medium dice) Walnut Fresh cream Mayonnaise Seasoning Chop parsley lettuce	100 gm 30 gm 5 ml 50 gm, To taste For garnish As required

Method:

ü  Put the apple and walnut at mixing bowl

ü  Add mayonnaise, fresh cream and correct seasoning.

ü  Mix it well

ü  Put the lettuce on plate, then salads on the lettuce

ü  Garnish with chop parsley and serve it.

21.   Pan cake with honey (continental) 

Ingredients	Quantity
Flour Water Milk Icing sugar Butter Honey Cinnamon powder Beaten egg Baking powder	80 gm (2 to 4 cup) 20 ml 100 ml 50 gm 10 gm 5 ml 2 gm As required 2 gm

Method:

ü  Take a bowl; add all the ingredients excluding cinnamon powder and honey.

ü  Mix it well, then heat the fry pan and add butter

ü  Pour the mixture on pan.

ü  Cook it both side

ü  Garnish with cinnamon powder and honey and serve it.

22.   White Sauce (Béchamel), a mother sauce

Ingredients	Quantity
Flour Butter Cloute (Stud onion); milk	90 gm 90 mg 2 nos 1 ltr

Method:

ü  Boil the milk with studded onion and set aside.

ü  Melt the butter in thick bottomed pan and add flour to make roux

ü  Pour the milk in the roux and stir constantly to lump formation.

ü  Simmer for half an hour and check for seasoning.

23.   Spaghetti Carbonara 

Ingredients	Quantity
Boiled spaghetti Egg Bacon Béchamel sauce Fresh cream Seasoning Grated cheese Chop parsley Chop garlic butter	80 gm 1 nos 15 gm 50 ml 10 ml To taste 5 gm For garnish 2 gm, 5 gm

Method:

ü  Take a non-stick fry pan

ü  Add butter, bacon, garlic, stir for a while

ü  Add béchamel sauce and fresh cream

ü  Add egg and boiled spaghetti

ü  Correct seasoning

ü  Put the spaghetti on the plate

ü  Add grated cheese

ü  Garnish with chop parsley and serve.

24.   Thukpa

Ingredients	Quantity
Mix veg ; same as chowmin Chop garlic Oil Stock Vinegar SPA Boiled noodles Dilute corn flour Spring onion Soya sauce	20 gm 2 gm 3 ml 300 ml 5 ml To taste 50 gm As required For garnish Few drops

Method:

ü  Take a thick bottomed sauce pan, add oil, chop garlic the mix veg.

ü  Sautéed for a while

ü  Add water or stock, SPA and vinegar.

ü  Let it boil, add noodles then dilute corn flour.

ü  Garnish with spring onion and serve hot.

25.   Paneer pakoda

Ingredients	Quantity
Paneer Bason batter Oil Salad Mint pickle	150 gm 80 ml / gm For fry Side dish Side dish

Method:

ü  Cut the paneer square shape.

ü  Make batter

ü  Dip the paneer into batter and fry it till golden brown.

ü  Serve it with mint pickle or tomato ketchup.

Note: Bason batter: bason flour+ corn flour+ beaten egg + indian spices (salt, turmeric powder, black salt, ajwain seed, GG Paste) water as required or we can use lemon yellow color also.

26.   Cheese balls

Ingredients	Quantity
Grated cheese Grated potato Beaten egg Seasoning Corn flour Baking powder Bread crumb Tartar sauce/mayonnaise/tomato ketchup/cocktail oil	100 gm 50 gm As required To taste 15 gm 2 gm 10 gm Side dish For fry

Method:

ü  Take a mixing bowl

ü  Mix all the ingredients

ü  Make a medium ball form the mixture

ü  Heat the oil on fry pan

ü  Fry the ball till light golden color

ü  Serve with tartar sauce

27.   Yellow gravy (Indian) 

Ingredients	Quantity
Oil for onion fry. Slice cut onion Curd Water Oil for gravy cooking Whole garam masala GG paste Coriander powder Cumin powder Chili powder Garam  masala powder Cardamom powder Turmeric powder	1 l 2 kg 300 ml 200 ml 200 ml 5 gm 2 tbsp 1 tsp 1 tsp 1 tsp ½ tsp ½ tsp 1 tsp

Method:

ü  Fry the slice onion and make fine paste

ü  Heat oil on a thick bottom pan

ü  Add whole garam masala and GG paste

ü  Add chili, turmeric, cumin and coriander.

ü  Add remaining spice and cook till the oil is coming above.

28.   Puri Bhaji

For Puri/Roti/Paratha Dough

Ingredients	Quantity
Wheat flour (Aata) Maida (flour) Ghee/oil Salt water	500 gm 100 gm 50 ml ½ tsp 200 ml

Method:

ü  Mix all the ingredients in a mixing bowl

ü  Kneed it well and make dough.

For Aaloo Muttor (Bhaji)

Ingredients	Quantity
Oil Cumin seeds Curry leaf Chop onion Chop green chilly GG paste Turmeric powder Cumin powder Coriander powder Chilly powder Curry powder Kasuri methi powder Cardamom powder Chop tomato Boil and dice potato Muttor ( green peas) Chop green coriander salt	80 ml ½ tsp 6 leaf 100 gm 1 tbsp 1 tbsp ½ tsp ½ tsp ½ tsp ½ tsp 1 tsp ½ tsp ½ tsp 50 gm 400 gm 200 gm For garnish To taste

Method:

ü  Heat oil on a pan, add cumin seeds.

ü  Add onion, GG paste and Green chili, fry it for 1 min

ü  Add turmeric, cumin, coriander, curry powder, kasuri methi and cardamom powder, fry for 1 min

ü  Add chop tomato, dice boiled potato and muttor and curry leaf.

ü  Fry for 3 to 5 min

ü  Add water and cook for 5 minutes.

ü  Add chop green coriander and salt and serve it.

29.   Aaloo Paratha with curd

Mixture for paratha

Ingredients	Quantity
Oil Chop onion Chop green chili Boil and grated potato Chop coriander leaf Chili powder Salt, chat masala, Black salt	60 ml 50 gm 1 tsp 400 gm 2 tbsp ¼ tsp To taste

Method:

ü  Mix all the ingredients in a mixing bowl

ü  Take rollout circle dough. Fill the fillings and roll it out again and grill it both sides.

ü  Serve it with plain curd.

30.   Mix vegetable curry 

Ingredients	Quantity
Oil cumin seeds Chop onion GG paste Chop green chilli Turmeric powder Cumin powder Curry powder Cardamom powder chili powder Boil dice cut potato Boil dice cut Green beans Boil dice cut carrot Boil dice cut cauliflower Tomato chop Yellow gravy Stock/ water Cream Salt Chop coriander leaf	80 ml ½ tsp 50 gm 1 tbsp 1 tbsp 1/4tsp ½ tsp 1 tsp ½ tsp ½ tsp 100 gm 100 gm 100 gm 100 gm 500 gm 100 ml 60 ml 40 ml To taste For garnish

Method:

ü  Heat oil, ad cumin seeds, fry it for 1 min

ü  Add GG paste, chop onion and green chilly and fry it for 1 min

ü  Add turmeric, chilly powder, curry powder, cardamom powder, cumin powder.

ü  Now add boiled dice vegetables, cook it for 4 to 5 min.

ü  Add chop tomato along with yellow gravy, water or stock and salt.

ü  Add cream and green coriander for garnish and serve.

31.   Vegetable Kofta Curry 

Ingredients	Quantity
For Kofta mixture: Boil and grated potato Boil and grated carrot Boil and grated cauliflower Grated paneeer Chop onion Chop green chilli Chop coriander leaf GG paste Turmeric powder Curry powder Chilly Salt Corn flour For Kofta fry: Oil For Kofta gravy: Chop onion GG paste Chop green chilli Curry powder Onion gravy Cashew nut gravy Milk or water Cream Cardmom powder salt	200 gm 100 gm 100 gm 100 gm 50 gm 1 tbsp 1 tbsp 1 tbsp ½ tsp 1 tsp ½ tsp To taste 2 tbsp 1 ltr. 1 tbsp 1 tbsp 1 tbsp 1 tbsp 150 ml 150 gm 80 ml 50 ml ½ tsp To taste

Method:

·          For kofta mix boil and grated:

ü  Potato, carrot, cauliflower, paneer, chop onion, green chilli, coriander leaf, GG paste, turmeric powder, chilli powder, salt and corn flour. , make mixture in kofta shape.

ü  Fry it for 3 to 4 minutes.

·         For Gravy:

ü  Heat oil, add chop onion, GG paste, green chilli and fry it for 1 minute

ü  Add curry powder

ü  Add onion gravy and cashew nut gravy and milk or water; cook it for 5 to 8 minutes.

ü  Add cream, cardamom powder and salt; cook it for 2 to 3 minutes.

32.   Dhingri muttor ( mushroom muttor, Indian curry): 

Ingredients	Quantity
Dhingri (mushroom) Muttor (green peas) Yellow gravy Fresh cream Salt Curry powder Cardamom powder oil	200 gm 50 gm 100 ml 10 ml To taste 1 tsp ½ tsp 5 ml

Method:

ü  Cut the mushroom at medium dice; ¼.

ü  Heat oil, add yellow gravy and remaining indian species

ü  Now add green peas and mushroom.

ü  Cook it for 3 minutes

ü  Garnish with fresh cream.

33.   Poach egg

Ingredients	Quantity
Egg Water Seasoning Vinegar	2 nos 100 ml To taste 3 ml

Method:

ü  Take a sauce pan/ fry pan ; put water and make it simmering

ü  Break the egg at pan

ü  Add seasoning and vinegar

ü  Cook it for 2 to 4 minutes

ü  Serve it.

34.   Chicken butter masala

Ingredients	Quantity
For chicken marinade Cube cut chicken Lemon juice Hang curd Cumin powder Coriander powder Garam masala Salt and black salt Oil (mustard) Tandoori color (orange, red) Oil for chicken fry For butter masala gravy Chop onion GG paste Tomato gravy Cream Kasuri methi Cardmom powder Mace powder Salt Butter honey	300 gm 1 tsp 50 gm ½ tsp ½ tsp ½ tsp To taste 20 ml ¼ tsp 1 l 1 tbsp 1 tsp 180 ml 30 m,l ½ tsp ¼ tsp ¼ tsp To taste 40 gm ½ tsp

Method:

·         For chicken marinade

ü  Cube cut chicken with lemon juice, hang curd, cumin powder, coriander powder, garam masala, salt; black salt, oil and tandoori color and leave it for 120 to 15 minutes.

ü  Fry/ grill it till cooked.

·         For gravy

ü  Heat the butter; add chop onion, GG paste and fry it for 1 minute.

ü  Add cooked chicken then add tomato gravy and cream, cook ti for 4 to 6 minutes.

ü  Now, add kasuri methi, cardamom powder, mace powder, salt and cook it for 2 to 4 minutes.

35.   Zeera rice (Indian) 

Ingredients	Quantity
Long rice Butter Cumin seeds seasoning	1 kg 10 gm ½ tsp To taste

Method:

ü  First boil then seam the rice

ü  Take a fry pan and add butter

ü  Add cumin seed

ü  Now add rice and correct seasoning

ü  Sautéed for a while

ü  Serve it with curry items.

36.   Aaloo samosa with curry (indian main course)

Ingredients	Quantity
For samosa Flour Ajwain seed Vanaspati Ghee Warm water For Samosa feelings Potato Green peas Peanuts Green coriander Turmeric powder Green chilli chop Salt Kalongi Cumin and coriander powder oil	1 kg ½ tsp 200 ml As required. 1 kg 200 gm 100 gm 100 gm ½ tsp 1 tbsp To taste ½ tsp 1 tsp each 80 ml

Method:

·         For samosa:

ü  Take a mixing bowl. Put all the ingredients.

ü  Kneed well, and make fine dough

ü  Keep in plastic bag for few minutes.

·         For samosa feelings:

ü  Take a kadai, add oil then kalongi.

ü  Now add peanuts and green peas

ü  Now add boil, mash potato

ü  Add remaining species with salt.

ü  Cook it for few minutes

ü  Finish with green coriander chop.

ü  Take a samosa dough and make it samosa]

ü  Fry it on warm oil in kadai

ü  Serve with pickle or curry items.

37.   Fried ice cream (continental dessert) 

Ingredients	Quantity
Ice cream Bread crumb Corn flakes Flour Corn flour Beaten egg honey Oil  water	1 scoop 10 gm 10 gm 5 gm 5 gm As required For garnish For fry As required

Method:

ü  Take a mixing bowl. Add flour, corn flour and beaten egg and make a thick batter

ü  Take another mixing bowl. add bread crumb and corn flour ( crushed)

ü  Now take a scoop of strongly frozen ice cream.

ü  Deep on batter then coat with mixture of bread crumb and corn flakes.

ü  As soon as possible fried the ice cream on well heated oil for 3 seconds

ü  Garnish with honey or chocolate sauce serve hot.

38.   Nepolitana sauce (Italian sauce, mother sauce) 

Ingredients	Quantity
Concassi tomato (skinless and seeds less) Chop garlic Chop celery Chop onion Oregano (continental herbs) Fresh dry basil Olive oil Tomato puree Seasoning Cloves sugar	20 gm 2 gm 2 gm 2 gm 2 gm 2 gm 5 ml 70 ml To taste 1 or 2 crusted 3 gm

Method:

ü  Boil the tomato with bay leaf

ü  Heat the thick bottom sauce pan, add oil, chop garlic, onion and celery

ü  Now add concassi tomato and clove. Stir ti for a while

ü  Add tomato purée, cook it well

ü  Add oregano, basil and correct seasoning

ü  Make it cook and store it.

39.   Lamb/ mutton stew (continental main course) 

Ingredients	Quantity
Mutton dice Carrot dice Celery stalk Onion chop Oil Seasoning Fresher dry basil Water/ stock Tomato puree Chop parsley	175 gm 50 gm 3 gm 5 gm 10 ml Seasoning 5 gm ( for garnish also) 300 ml 100 ml For garnish

Method:

ü  Take a thick bottom sauce pan

ü  Add oil, celery stalk, oven and carrot.

ü  Stir it for a while

ü  Add boiled mutton

ü  ]add tomato purée, water/stock and carrot and seasoning

ü  Cook it well

ü   Garnish with basil and chop parsley

ü  Serve it hot with rice item.

40.   Pasta/ Spaghetti (continental) 

Ingredients	Quantity
Napolitano sauce Chicken minced Olive oil Chop garlic Chop onion Chop celery Oregano Basil White wine Seasoning carrot	100 gm/ml 50 gm 5 ml 2 gm 2 gm 2 gm 2 gm 2 gm 10 ml To taste 2 gm

Method:

ü  Prepared Napolitano sauce

ü  Heat the fry pan and add oil, garlic, onion and celery

ü  No add carrot, chicken minced, oregano and bsil

ü  Now add Napolitano sauce and white wine

ü  Correct seasoning and serve with pasta and spaghetti.

41.   Grilled chicken (continental main course) 

Ingredients	Quantity
Chicken chest part Mustard pest Worester sauce Rose merry Seasoning White wine Mash potato Green sautéed veg Oil Chop parsley Brown sauce	250 gm 2 gm 3 ml 3 ml To taste 5 ml Side dish Side dish 15 ml 5 ml 10 ml

Method:

ü  Marinate the chicken

ü  Grilled it both side

ü  Prepare brown sauce

ü  Prepare mash potato

ü  Now arrange vegetable, mash potato and chicken

ü  Garnish with parsley

ü  Serve it.

42.   Chicken A-la-king (continental main course) 

Ingredients	Quantity
Chicken chest part Oil/ butter Chop garlic Seasoning Chop celery Fresh cream Chop parsley Plain or butter rice	180 gm 3 ml/gm 5 gm To taste 2 gm 150 ml For garnish Side dish

Method:

ü  Take a non-stick fry pan, add oil/butter.

ü  Now add chop garlic celery, then chicken. Sautéed for a while.

ü  Add fresh cream and correct seasoning.

Note: we can use béchamel sauce also.

43.   Cream caramel (continental dessert) 

Ingredients	Quantity
Egg Milk Sugar Vanilla esecure Cooking temperature water	2 nos 30 ml 50 gm 2 drops 2500 c (25-30 min)

Method:

ü  Boil the milk, add vanilla escure and make it cool

ü  Take another mixing bowl. Add egg and sugar and whix it well.

ü  Add milk at egg and sugar mixture

ü  Now, heat the sauce pan, add sugar and cook it till creamilize ( dark brown)

ü  Put the creamilize sugar at mould

ü  Add the mixture of milk, sugar and egg on the mould

ü  Take a tray, add 70 % of water, put the mould at tray

ü  Bake it at pre-heated oven 250⁰c of temperature for 25 to 30 minutes

ü  Take it from oven and make it cool for 2 hours.

ü  Take out the mixture form mould

ü  Garnish with icing sugar.

44.   Chicken Cutlet (continental main course) 

Ingredients	Quantity
Chicken chest part Batter Seasoning Bread crumb Oil Tomato ketchup French fry Green salad	180-200 gm 100 ml To taste 80-100 gm For fry Side dish Side dish Side dish

Method:

ü  Cut the chicken chest part at middle

ü  Make it large by meat hammer

ü  Deep it at batter then dust with bread crumb

ü  Fry it till golden brown and serve it with accompaniment.

45.   Hot and sour soup

Ingredients	Quantity
Boil mix veg in brunoised cut Bamboo shoot Stock SPA Green chilly chop/hot sauce Dilute corn flour Vinegar Spring onion Bean curd Soya sauce	20 gm 5 gm 240 ml To taste 5 gm As required 5 ml For garnish 5 gm Few drops

Method:

ü  Take a thick bottom sauce pan. Add stock or water.

ü  Let it boil and add boil veg, sauce and correct seasoning

ü  Add green chilly or hot sauce, vinegar and dilute corn flour

ü  Garnish with spring onion.

ü  Note: beaten egg is required for non-veg.

46.   Mutton biryani with Raita (Indian main course) 

Mutton Biryani

Ingredients	Quantity
Half cooked rice (steam rice) Mutton curry Julian brown onion Rose water and kewra water Salt Cashew nut and raisin Bay leaf and cardamom Green chilly Fresh cream mint	180 gm 150 gm 5 to 10 gm Few drops To taste For garnish Each 2 pcs 1 nos 10 ml Few Lents

Method:

ü  Take a fry pan, add mutton curry, rice and mix it well

ü  Correct seasoning and cook it well

ü  Garnish with mint leaf and brown onion

ü  Serve it with raita

47.   Raita 

Ingredients	Quantity
Plain curd Roasted cumin seeds Salt Chat masala Black salt Brunoised cucumber Brunoised tomato Brunoised onion Brunoised carrot Chilly powder Lemon juice	50 ml 3 gm To taste 15 gm 5 gm 5 gm 5 gm 5 gm 5 gm 5 gm 3 ml

Method:

ü  Take a mixing bowl, add all the ingredients. Mix it well and serve it on a dessert bowl.

48.   Chicken Hawaii salad (continental salad) 

Ingredients	Quantity
Fillet chicken, chest part (boil and dice) Pine apple Mayonnaise sauce Fresh cream Seasoning Lettuce Chop parsley	80 gm 30 gm 10 ml 10 ml To taste For base For garnish

Method:

ü  Take a mixing bowl, add chicken, pineapple, mayonnaise and cream

ü  Correct seasoning

ü  Take a plate, put lettuce

ü  Now put the salad on lettuce

ü  Garnish with chop parsley and serve.

49.   Brown sauce (espagnole)

 For 1 litre

Ingredients	Quantity
Medium pieces of bone (buff, mutton, chicken) Oil Flour Brown stock Tomato puree Mire poix Bouquet garni Red wine Pepper salt	2.5 kg 200 ml 200 gm 4 ltr 100 ml 70 gm 15 gm 150 ml To taste

Method:

ü    Cut the bone in medium pieces and wash properly

ü  Oven roast the bone or sauté till the color is brown

ü  Add flour and make brown roux

ü  Add brown stock and bouquet garni

ü  Simmer for six hours. When sauce is deserved consistency, strain through conical strainer, correct seasoning and finished with red wine.

50.   Tandoori Masala

Ingredients	Quantity
Hang curd Orange red color Lemon juice Black salt Chat masala Salt Roghini mirch Cumin powder Kasuri methi GG paste Meat masla Garam masla Mustard oil	1 ltr 5 gm (tandoori color) 10 ml 5 gm 5 gm To taste 5 gm 3 gm 5 gm 5 gm 5 gm 3 gm 10 ml

Method:

ü   Take a mixing bowl, add all the ingredients and mix well by whix.

ü  Put the masala in freeze and use as requirement.

51.   Naan 

Ingredients	Quantity
Flour Milk and water Salt and sugar Egg Baking powder oil	1 kg 300 ml + 400 ml 5 gm + 3 gm 1 nos 5 gm 5 ml

Method:

ü   Take a mixing bowl; add egg, salt sugar, milk and water.

ü  Whix it till sugar and salt is melt. Now add flour and kneed it well.

ü  Put the dough on plastic bag and take a rest for 15 to 20 minutes.

52.   Gazar kaa Halwa (Indian dessert) 

Ingredients	Quantity
Grated carrot Sugar Khuwa Ghee Cardamom powder Milk Rosewater/ kewa water Dry red cherry Dry nuts or coconut powder	90 gm To taste 30 gm 15 ml 5 gm 200 ml Drops (option) for garnish 20 gm

Method:

ü  Heat the kadai and add ghee then add grated carrot.

ü  Stir it till smoothness. Now add milk and dilute khuwa

ü  Add sugar and cardamom powder

ü  Add rosewater and keuwa water

ü  Garnish it with dry red cherry and dry nuts. Or we can use coconut powder also to garnish.

53.   Kuchumber salad: 

Ingredients	Quantity
Carrot, fine julienne Radish fine, julienne Cucumber, fine julienne Onion, fine julienne Chop coriander Julienne green chilly Cabbage julienne Lemon juice, salt, black salt, chat masala Olive oil, salad oil	20 gm 3 gm 1 gm 5 gm To taste 5 ml

Mehod:

ü   Take a mixing bowl; add all the ingredients and remaining species with lemon juice.

ü  Mix it well and garnish with lemon wedge.

54.   Veg. Cutlet (Continental appetizer) 

Ingredients	Quantity
Mix veg fine chop (cabbage, carrot, beans) Seasoning Nut meg powder Flour Corn flour Bread crumb Oil Beaten egg	70 gm To taste 2 gm 30 gm 20 gm As required For fry As required

Method:

ü   Wash the veg properly and cut in fine chop

ü  Then out at the mixing bowl.

ü  Add beaten egg, flour and corn flour then correct seasoning with nut Meg also.

ü  Mix it well and put bread crumb on chopping board

ü  Now make mixture as heart shape

ü  Heat oil on fry pan and fry the cutlet. let it till golden brown

ü  Serve with side dish

55.   Pizza (veg., non-veg) ; Italian main course 

Ingredients	Quantity
Flour Milk Yeast (Luke warm water) Salt Sugar Egg Yak cheese Mozzarella cheese Pizza sauce Chop parsley Olive seeds Topping: veg/non-veg/mushroom Ajwain seed (option)	180 gm 100 gm 5 ml 3 gm 5 gm 1 nos (as required) 80 gm 50 gm 20 ml For garnish 15 to 20 gm

Method:

ü  Take a bowl, add milk egg, salt, sugar

ü  Mix it well

ü  Add yeast again mix then add refine flour

ü  Ajwain seed is optional

ü  Kneed it well and take a rest for 15 to 20 minutes

ü  Roll the dough in round shape

ü  Add pizza sauce the topping

ü  Now add grated cheese

ü  Bake it at pre-heated oven at 250⁰C for 10 to 15 minutes

ü  Now cut it in triangle shape

ü  Garnish with chop parsley and olive seeds.

56.   Chicken drum stick 

Ingredients	Quantity
Chicken wings Corn flour Flour GG paste Seasoning Oil Vinegar Beaten egg	8 pcs 10 gm 10 gm 3 gm To taste For fry 2 ml As required

Method:

ü   Take a bowl, make batter.

ü  Deep the drum stick on batter

ü  Heat the oil on fry pan

ü  Fry the drum stick in fry pan till golden brown or cooked well.

ü  Serve it with side salad and hot sauce.

57.   Chicken burger (continental appetizer) 

Ingredients	Quantity
Chicken minced Onion ring Tomato ring Lettuce Mayonnaise Chop onion Flour Corn flour Bread crumb (option) Beaten egg Seasoning Nut meg powder French fry Tomato ketchup Side salad Cherry bun	120 gm 2 slice 2 slice As required 5 gm 10 gm 20 gm 10 gm 10 gm As required To taste 1 pinch Side dish Side dish Side dish For garnish 1 pc (slice horizontally to get 2)

Method:

ü  Take a mixing bowl, add chicken keema and chop onion.

ü  Add correct seasoning and nut meg powder

ü  Add flour, corn flour, beaten egg and bread crumb.

ü  Mix it well and make a round shape

ü  Grill it both side till cooked.

ü  Prepare mayonnaise sauce

ü  Cut the bun into half

ü  Add butter or mayonnaise sauce on bun

ü  Add lettuce, onion, and tomato and chicken patties.

ü  Cover it with another bun

ü  Garnish it with cherry and serve with side dish.

58.   Fruit custard 

Ingredients	Quantity
Mix fruit (apple, banana, papaya, grape, orange, pineapple, etc.) Custard sauce Cherry For Custard Sauce Milk Custard powder sugar	60 gm 100 ml For garnish 250 ml 50 gm As required

Method:

ü   Wash the fruits properly and cut in medium dice

ü  Put the fruits on dessert bowl.

ü  Prepare custard sauce

(Prepare custard sauce: heat the sauce pan, pour milk, sugar, dilute custard powder with water)

ü  Now pour the custard sauce on the fruit bowl

ü  Garnish with cherry and serve warm.

59.   Chicken sizzler (continental main course) 

Ingredients	Quantity
Chicken leg part Boiled mix veg Potato item/rice item Brown sauce Note: marinating for chicken Oil Rosemary Seasoning Red wine Mustard paste GG paste wrester sauce	5 ml 3 ml 2 gm 2 gm

Method:

ü   Cut the chicken leg part, boneless.

ü  Marinate the chicken leg part and grill it both side till cooked

ü  Prepare sautéed boil veg.

ü  Prepare brown sauce

ü  Heat the sizzler dish (hot palter)

ü  Remove hot palter from heat.

ü  Arrange chicken, sautéed veg, potato item in hot palter

ü  Pour the brown sauce at chicken.

ü  Serve it with flame.

Note: Green beans, carrot, cauliflower, broccoli, mushroom; cut all these vegetables as batonnet cut

60.   Spring Roll 

Ingredients	Quantity
Flour Corn flour Egg Water Fillings (same as veg noodles), we can use fine state of noodles. Oil Salad Hot sauce	20 gm 50 gm As required As required For fry Side dish Side dish

Method:

ü   Take a mixing bowl, add flour, corn flour and egg.

ü  Whix it well, add water as requi8red to make batter/ mixture

ü  Prepare fillings as chowmin.

ü  Heat the WOK and pour the mixture in WOK and make a roll sheet.

ü  Pt the noodles on roll sheet then roll it and fry till golden color.

ü  Serve with side dish; salad and hot sauce.

61.   Dal Makhani (Indian main dish) 

Ingredients	Quantity
For Dal Makhani Boil Whole black dal Rajma Water Butter Onion chop GG paste Chop green chilly  bay leaf salt For cooking Butter / oil Cumin seed Chop onion Curry powder Cumin powder Cardmom powder Tomato gravy Tomato puree/ chop Boil dal Salt Cream Chilly powder	300 gm 100 gm 500 ml 50 gm 50 gm 1 tsp 1 tsp 2nos 1 tsp 80 ml 1 tsp 30 gm 1 tsp ½ tsp ½ tsp 100 gm 50 gm 1 ltr To taste 100 ml ½ tsp

Method:

·         For Dal Makhani boil

ü  Boil water; add whole black dal, rajma, butter, chop onion, GG paste, chop green chili, and bay leaf, salt.

ü  Boil it for 15 to 20 minutes

·         For dal makhani cooking

ü  Heat butter, oil. Add cumin seeds, fry it for 1 minute

ü  Add chop onion and GG paste, fry it for 1 minute

ü  Add curry powder, cumin powder, cardamom powder, chilly powder

ü  Add chop tomato or purée and tomato gravy. Now add dal makhani. Cook it for 5 to 78 min. add slat and cream, garnish with jullience ginger.

62.   Dal Tadka 

Ingredients	Quantity
For dal boil Rahar dal/ chana dal Water Chop onion GG paste Ghee/ butter Turmeric powder Salt Chop green chilly For dal Tadka cooking Ghee/oil/ butter Cumin seed Chop ginger garlic Chop onion Chop tomato Chop coriander leaf Curry powder Boil dal	300 gm 500 ml 20 gm 1 tsp 500 ml ¼ tsp 1 tsp 1 tsp 80 ml 1 tsp 1 tsp 20 gm 50 gm 1 tbsp 1 tsp 800 ml

Method:

·         For boil

ü  Boil water, add dal, chop onion, GG paste, ghee, turmeric powder, salt, chop green chilly.

ü  Boil it for 15 to 20 minutes.

·         For cooking

ü  Heat ghee, add cumin seeds. Fry it for 1 minute.

ü  Add chop tomato, GG paste, chop onion, fry for 1 minute

ü  Now add dal, coriander leaf, curry powder and cook it for 3 to 5 minutes

63.   Chicken Manchurian (Chinese main dish) 

Ingredients	Quantity
Fillet chicken (dice) Fine chip ginger/ garlic Fine chop green chilly Fine chop celery Oil SPA Stock/water Soya sauce Dilute corn flour Spring onion	150 gm 3 gm each 3 gm 2 gm 3 to 5 ml To taste 150 ml 3 to 5 ml As required For garnish

Method:

ü  Make Chinese batter, deep the chicken and fry till cooked.

ü  Take a fry pan, add oil, then chop garlic, ginger, celery and chilly

ü  Stir it for a while; add water or stock and SPA then soya sauce.

ü  Now add chicken and dilute corn flour

ü  Garnish with spring onion

ü  Serve with plain/ butter rice

Note: flour+ corn flour+ beaten egg+ SPA+ water= Chinese batter