STANDARD RECIPE CARD


Dish Name

BEGUN BHAJA
Qty
Unit
Description
1
KG
Egg plant
0.015
KG
Red chilli powder
0.005
KG
Turmeric powder    
0.01
KG
Salt
0.02
KG
Gram flour
0.5
LT
Mustard oil        
0.005
KG
Red chilly dry

Method:-

Wash and cut the eggplant in thick slices of 1 inch each.

Sprinkle salt over the slices and leave them aside. This process will extract moisture from the brinjals. 

Squeeze out the water and marinate the eggplant slices with turmeric, salt, red chilli powder and gram flour. Leave it aside for ten minutes.

Fry the slices in mustard oil till they are golden brown and crispy.

Deep fry the whole dry red chillies and place it on top of the fried eggplant slices.

BHEKTI......  

Method:-

Make a marinade of the above mentioned things except fish and slit green chillies. 

Coat the fish pieces with the marinade and cover them in a banana leaf and keep them for fifteen minutes.

Then steam the fish pieces for 20 minutes or till they are cooked. Serve with chillies on top.

CHINGRI malai curry

Method:-

Take mustard oil in a pan and add ginger garlic paste to it, and sauté along with whole bay leaf.

Add boiled onion paste and cook till it is light brown in colour. 

Add red chilli powder, turmeric powder, poppy seed paste, cumin powder, and sugar. Stir the mixture.

Then add coconut milk and bring the mixture to a boil.

Now add the prawns and cook till they are done. Add the tender coconut water and reduce. Serve garnished with green chillies, cinnamon powder and mace powder.

CHOLAR DAL NARKEL 

Method:-

Wash and soak the dal for ten minutes.

Boil the dal, add turmeric and salt while boiling.

Temper the dal with ghee, fennel powder, cumin and coconut.

Add sugar and check the seasoning.

Radha BALLAVI

Method:-

Soak the dal overnight and then grind it into a paste.  

To this paste, add saunf, hing, whole jeera and turmeric powder. This is the stuffing.

Prepare a dough with flour, ghee, salt and water.

Make pedas of 30 gm each from the dough. Fill the peda with stuffing, roll it, and deep fry in oil.