Bsc vth Semester Buffet Menu-1

                                                 Bsc Vth Semester               Buffet Menu -1


                                        Shahi dal
                                      Awadhi Murgh
                                     Malai Kofta Curry
                                      Zafrani Pulao
                                      Mughlai Prantha
                                     Shahi Tukda  


                                          

Shahi Dal                                                                             No of portion-8 to 10

Ingredients:

· 1/4 cup Toor Daal - split yellow pigeon peas

· 1/4 cup Chana Daal - split Bengal gram

· 1/4 cup Saabut Moong Daal - whole yellow lentil

· 1/4 cup Split Urad Daal - split black lentil

· 1/4 cup Saabut Masoor Daal - whole red lentil

· 3 tbsps vegetable/ canola/ sunflower cooking oil

· 2 large onions chopped fine

· 1 tsp coriander powder

· 1 tsp cumin powder

· 1/2 tsp turmeric powder

· 1/2 tsp red chilli powder

· A pinch of asafetida

· 3 tbsps melted ghee

· 1 tsp Paanch Phoran

· 2 large tomatoes chopped fine

· 5 tbsps yogurt whisked till smooth

· Chopped fresh coriander to garnish

Preparation:

· Mix all the daals - Toor Daal, Chana Daal, Saabut Moong Daal, Split Urad Daal and Saabut Masoor Daal - together in a bowl and wash thoroughly. Soak the washed daals in water deep enough to cover them completely, for 2 hours. Drain any water that is left and put the daals into a pan with water for boiling. Fill water such that the level is two finger digits above the surface of the daals. Add salt to taste and boil till the daals are cooked - they will become absolutely soft. Add more water as needed. The finished consistency should be like that of thick oatmeal porridge.

· In another pan, heat the oil on medium heat till hot. Add the onions and fry till pale golden in color. Now add the powdered spices and fry for 4-5 minutes, stirring frequently.

· Add the cooked daals to this mixture and stir well. Press down with your stirring spoon to mash the daals roughly.

· In another small pan, heat the ghee on medium heat. When hot, add the Paanch Phoran and fry till spluttering stops. Now add the tomatoes, yogurt and fry for 4-5 minutes. Remove from fire and add to the daal mixture of before. Stir to blend and cook for 2 more minutes.

· Remove from fire, put into serving dish, garnish with chopped coriander and serve.

Note:     Panch phoran is a mixture of five spices ie Kalonji,Rai, Methi dana,Saunf and Jeera.

 

 

 

Murgh Awadhi  Korma                                                No of portion-4 to 6

Ingredients:

1 kg Chicken (boneless)
To taste Salt
1 tsp Turmeric powder
For frying Oil
5 - 6 nos. Onions (finely sliced)
150 gm Cashewnuts
20 gm Turmeric powder
15 gm Red chilli powder
30 gm Coriander powder
2 - 3 nos. Bay leaf
1 inch piece Cinnamon
4 - 5 pods Green cardamom
4 -5 nos. Cloves
10 nos. Black peppercorns
2 flakes Mace
1 tsp Shahi Jeera
1 tbsp Garlic paste
1 tbsp Ginger paste
2 nos. Green chillies (slit lengthwise)
250 gm Curd (whisked properly)
10 ml Rose water
10 ml Kewra water
2 drops Mitha Ittar
A pinch Green Cardamom powder
A pinch Mace powder

Method:

1. In a mixing bowl, combine the chicken pieces with 1 tsp salt and turmeric powder and keep aside to marinate.
2. Heat oil in a kadhai, add sliced onions and fry on a medium flame till onions are light golden. Remove and drain on absorbent paper.
3. In the same oil, add cashews, fry till light golden, remove and drain on absorbent paper.
4. Grind the onions and cashews separately to smooth pastes.
5. In a small mixing bowl, combine the turmeric powder, red chilli powder and coriander powder with 1½ tbsp water to form a paste. Keep aside.
6. Heat some of the oil (in which onions & cashews were fried) in a large frying pan, add bay leaf, cinnamon, green cardamom, cloves, peppercorns, mace and shahi jeera. When spices crackle, add ginger-garlic paste, the turmeric-chilli-coriander paste, green chillies and sauté till oil separates.
7. Mix in the beaten curd and keep stirring continuously to prevent the mixture from curdling. Cook till oil separates.
8. Add marinated chicken and cook for 5 to 6 minutes. Mix in 4 tbsp onion paste and cook for 7 to 8 minutes. Add about 30 gm cashew paste with about 200 ml water and cook for 10 to 15 minutes or till chicken is done. When done, remove the chicken from the gravy.
9. Heat the gravy in a saucepan, mix in rose water, kewra water and mitha ittar and cook for about 30 seconds. Add cardamom powder and mace powder and immediately remove from flame.Serve Hot.

 

 

                                             Malai Kofta Curry

 

Ingredients                                           No of portion-4

For the koftas

100 gmsgreen peas
100 gmscauliflower, finely chopped
100 gmsfrench beans, finely chopped
100 gmscarrots, finely chopped
250 gmspotatoes, boiled and mashed
2 tbspbread crumbs
1bread slice, soaked in water
1 tspgaram masala
1 tspchilli powder
1 1/2 tsplemon juice
oil for deep-frying
salt and black pepper (kalimirch) powder to taste

To be ground into a paste (for the koftas)
9 cloves garlic (lehsun)
25 mm. (1") piece of ginger (adrak)
7green chillies

For the gravy
750 gmstomatoes
3onions
4cloves (Laung / Lavang)
2 Small Sticks Cinnamon (Dalchini)
1 Tbspcornflour
1 Tspsugar
1 Tspgaram Masala
1 Tspchilli Powder
4 Tbspbutter
Salt And Black Pepper (Kalimirch) Powder To Taste

To Be Ground Into A Paste (For The Gravy)
15 Cloves Garlic (Lehsun)
25 Mm. (1") Piece Of Ginger (Adrak)
5green Chillies

For The Baking
1 Tbspfresh Cream
1/2 Tbspgrated Processed Cheese

Method                                              

For the koftas

1.     Boil the peas.

2.     Steam the cauliflower, french beans and carrots in a pressure cooker without adding water.

3.     Add the vegetables and peas to the potatoes and make a dough.

4.     Add 1 tablespoon of bread crumbs and the bread slice.

5.     Add the paste, garam masala, chilli powder, lemon juice and salt and form into kofta balls.

6.     Roll the koftas into the remaining bread crumbs and deep fry in oil to a golden brown colour. Keep aside.

For the gravy

1.     Put the tomatoes in hot water for 10 minutes. Remove and blend into a puree.

2.     Blend the onions in a liquidiser with very little water.

3.     Heat the butter, add the onions and stir fry for 5 minutes till light brown.

4.     Then add the cloves, cinnamon and paste and fry again for 2 minutes.

5.     Add the tomato puree and cook for 2 minutes.

6.     Add 1 teacup of water and boil for 3 to 4 minutes.

7.     Pour the mixture into a blender, add the cornflour and sugar and blend.

8.     Put to cook again and add the garam masala, chilli powder, salt and pepper and cook for 5 minutes.

How to proceed

1.     Arrange the koftas in an ovenproof dish. Pour the gravy and fresh cream over the koftas.

2.     Sprinkle the grated cheese on top and bake or grill for 10 to 15 minutes in a hot oven at 200 degree C (400 degree F ) until the cheese melts.

                                                      Zafrani Pulao                            No of  portion-4

                                               

Ingredients:

 

 

2 cup basmati rice
2 1/2 c water
2 c sugar
1 1/2 c milk
2-3 tb cashews, cut and roasted in ghee
4-5 whole cardomoms
3 cloves
1 pc cinnamon, broken
2 tb almonds, blanched and cut
1/2 ts saffron strands, soaked in ¼ cup hot milk
21/2 tb ghee.

How to make zafrani pulao:

· Start by washing and soaking rice for 10 minutes.

· Heat ghee in a deep heavy dish and into it add cardomoms, cloves and cinnamon and let it splutter.

· Now you should put in the soaked and drained rice and mix well.

· Add water and cook covered till rice is half done.

· Add in the milk now and cook some more.

· To this add the soaked saffron and mix nicely.

· Now you can mix in sugar and dry fruits.

· Cover the pan now and cook till rice is done nicely but remember that each grain of rice should be separate and not mashed.

· Garnish with freshly cut dry fruits and serve hot.

Mughlai Parantha                                                         No of paranthas-10

Ingredients:

· For the dough:

· 500 gms wholewheat flour

· 1 cup milk

· Warm water

· Salt to taste

· For the filling:

· 500 gms Masala Kheema (spicy minced meat) -

· 3 eggs

· Ghee/ vegetable/ canola/ sunflower cooking oil for pan frying Parathas

Preparation:

.

· In a large bowl, mix the flour and salt to taste. Add the milk a little at a time and knead. Once the milk is used up, add water. Knead well to make a medium-soft, smooth dough. Wet your hand and rub all over the surface of the dough. Cover with a damp cloth and keep aside for 15 minutes.

· Whisk the eggs with salt to taste and keep aside.

· Divide the dough into equal-sized balls and then press flat. On a floured surface, roll a ball out into a 4" circle. Put a large spoonful of the Masala Kheema in the center of the circle and fold edges of circle up to completely cover and seal the Masala Kheema inside. Pich the folds to shut.

· Gently press down on the filled ball to flatten it and then roll it, with very gentle pressure, into a 6" circle. Do this for as many Parathas as you want. The unused dough can be refrigerated and used later for upto 3 days. As you finish rolling out the Parathas, keep them aside - place them one over the other with a sheet of plastic wrap in between each so they don't stick to each other.

· Heat a griddle on a medium flame till hot. Put a Paratha on it. Cook till you see tiny bubbles appearing on the upper surface. Now flip.

· Wait for bubbles to appear on the surface that is now on top. Grease this surface with a little ghee/ cooking oil and flip again.

· Brush the surface now on top with some egg and flip again. Grease the other side and brush egg on it also.

· The Paratha is ready when the egg on both sides is cooked.

.

Shahi Tukda                                                                         No of portion-4 to 6

Ingredients: • 6 slices Bread • 2 tbsp Ghee • 1 cup Full Cream Milk • 2 tbsp Pista, blanched and chopped • 1/4 cup Sugar • 1/4 cup Water • 1 Cardamom, powdered • 4-5 Almonds, toasted and sliced • Few strands of saffron How to make Shahi Tukda: • First you need to cut the edges of the bread. Thereafter, cut it diagonally to form 2 triangles. Keep the bread aside for about 2 hours, so that it becomes hard. • To make the sugar syrup, mix sugar and water and set the mixture to boil. Now, simmer the solution for about 10 minutes and add powdered elachi into it. • Take a pan and set the milk to boil. Simmer it until it reduces to 1/4th quantity. Simultaneously, keep stirring occasionally so that it does not stick to the pan. Now, add pista and few strands of saffron to the thickened milk. • Apply ghee on the sides of the bread and lightly fry them until they turn golden brown on both sides. • Arrange the fried bread on a plate. Pour the sugar syrup onto the bread and wait until it seeps down. • Now, spread the milk mixture onto the bread and sprinkle some almonds, pista and saffron strands over it. • Freeze it and serve when it is chilled.