18
EN
Using the Indian’s Best Feature (continued)
The following table presents the various Indian’s Best Programmes,
quantities, standing times and appropriate recommendations.
Food
Serving
Size
Ingredients
Recommendations
1. Chcken 65
250 g
Boneless Chicken - 250 g, Salt to
taste, Ginger Garlic Paste - 1tsp,
Orange food colour - 1 pinch,
Fried Onion - 1 cup(chopped),
Chicken Masala - 1 tbsp,
Coriander powder - 1 tsp,
Coriander leaves - 1 tbsp, Cheese
- ½ cup(grated)
Grind fried onion, ginger garlic
paste, coriander powder,
Chicken masala, in to fine
paste. In a bowl mix all the
ingredients with chicken and
onion paste.
Cook on microwave mode and
garnish with coriander leaves
2. Shahi
Paneer
700-750 g Cottage Cheese - 100 g, Tomato
Puree - 2 tbsp, Pure Ghee - 1 ½
tbsp, Garam Masala -½ tsp,
Green Cardamom Powder - ¼
tsp, Cumin Seeds - ½ tsp, Salt to
taste, Tomato ketchup - 2 tbsp,
Fresh Cream - 1 tsp, Dry
Fenugreek leaves - ¼ tsp, Water -
6 tbsp
Cut cottage cheese in 1 inch
cubes and add all the
ingredients mix well. Cook and
serve hot with assorted Indian
bread.
3. Chicken
Cofta Curry
400-450 g Minced Chicken - 400 g, Ginger
Chopped - ½ inch chopped, Fresh
Coriander - ½ cup, Salt to taste,
Fried onion paste - 2 tbsp, Ginger
Garlic paste - 1 tsp, Oil - 3 tsp,
Red chili powder - 1 ½ tsp,
Coriander powder - 1 ½ tsp,
Turmeric - ¼ tsp, Cashew Nut
Paste - 2 tbsp, Water - ½ cup
In a bowl add minced chicken,
chopped ginger, fresh
coriander, salt and make small
balls of the mixture. In another
bowl add fried onion paste,
ginger garlic paste, 1 tsp oil
and chicken balls than
marinate for 20 minutes. In a
microwave safe glass bowl
add tomato puree, red chilli
powder, coriander powder,
turmeric, cashew nut paste,
salt, oil, water and marinated
chicken balls and cook on
microwave mode and garnish
with coriander leaves.
Note : Cover with clear foil and
make holes to release steam
4. Gajar ka
Halwa
500-550 g Carrot - 500 g, Milk - 1 ½ Cup,
Sugar - 80 g, Khoya - 100 g, Desi
Ghee - 2 tbsp, Chopped Nuts - 2
tbsp
In a microwave safe glass dish
add grated carrot and all the
ingredients. Cook and serve
hot with cold and fresh cream
5. Maharani
Dal
100-120 g Moong dhuli (Yellow lentils) - ½
cup, Water - 1 cup, Ginger Paste -
1 tsp, Oil - 1 tbsp, Salt to taste,
Turmeric Powder - ¼ tsp, Red
Chili Powder - ¼ tsp, Dry Mango
Powder - ½ tsp, Coriander
Powder - ½ tsp, Curry Leaves - 3
to 4, Whole Green Chilies, Slit - 1
to 2
In a microwave safe glass dish
add all the ingredients and
cover it with clear foil. Make a
hole to release the steam and
cook and serve hot.
6. Amritsari
Fish
600-650 g Fish - 500 g, Curd - 2 tbsp,
Coriander Powder - 2 tsp, Ginger
Garlic Paste - 2 tsp, Dried Mango
Powder - 2 tsp, Cumin Powder - 2
tsp, Red Chilli Powder - 2 tsp,
Chicken Colour - 1 pinch, Onion -
½ cup(chopped), Tomato - 1/2
cup chopped, Oil - 1 tbsp, Water -
4 to 5 tbsp, Salt to taste
Marinate fish with curd, Ginger
Garlic paste, Red chili powder,
salt. Grease a flat dish add
tomato, onion and all spices,
place the fish pieces over it
and cover the dish with a clear
foil and make small holes to
release steam.
7. Goan Fish
Curry
600-650 g Pomfret - ½ kg, Cumin Seeds - 1
tbsp, Coriander Seeds - 1 tbsp,
Coconut scraped - ½ cup, Ginger
Paste - 1 tsp, Garlic Paste - 1 tsp,
Tamarind - lemon sized ball, Oil -
4 tbsp, Fried Onion - 2 medium,
Tomato Puree - 4 tbsp, Red
Chilies - 3 to 4, Green Chilies - 3
to 4, Salt to taste, Water - 200ml
Clean wash and cut fish into
pieces. Dry roast cumin seeds,
coriander seeds & whole red
chilies, make a fine paste of all
the roasted spices along with
coconut, ginger, garlic and
tamarind and fried onions. In a
microwave safe glass bowl mix
all the ingredients. Add salt to
taste and ½ cup water. Cover
with clear foil make a small
hole to release steam and
cook. Serve hot with steam
rice.
8. Stuffed
Egg plants
250 g
Eggplants - 250 g, Dried Mango
Powder - ½ tsp, Onion - 1(paste),
Tomato - 2 (pureed & strained),
Coriander Powder - 1 tsp, Green
Chillies - 2 (small), Chaat Masala
- 1 tsp, Oil - 1 tsp, Salt to taste
Slit the Eggplants in four equal
portions and keep aside. In a
bowl add pureed tomatoes and
other ingredients. Stuff the
eggplants with the mixture.
Grease the dish and place the
eggplants and cover it with
clear foil, make 2 to3 small
holes to release steam.
Garnish with coriander leaves
and serve hot.
9. Stuffed
Tomatoes
400-450 g Tomatoes - 4, Cottage Cheese -
½ cup (grated), Onion - ¼ cup
(chopped), Capsicum - ¼ cup
(chopped), Boiled Peas - ¼ cup,
Tomato ketchup - 1 tbsp, Chili
sauce - 1 tbsp, Garam masala - ¼
tsp, Cheese -50g, Dried Mango
Powder - ½ tsp, Salt to taste
Cut the tomatoes in to two
halves and keep aside.
In a bowl add all the
ingredients except cheese and
mix well. Stuff the tomatoes
with cottage cheese mixture
and grate cheese over it. Place
the tomatoes in a glass dish
and cook
10. Chicken
Biryani
700-750 g Boneless Chicken - 250 g, Rice -
250 g, Fried Onion - 2, Tomato
Puree - 4 tbsp, Garlic Paste - 1
tsp, Ginger Paste - 1 tsp, Red
Chili Powder - 1 tsp, Black Pepper
Powder - 1 tsp, Turmeric -
½
tsp,
Cloves - 3 to 4, Bay Leaves - 2 to
3, Cardamom - 1, Green
Cardamom - 2, Black Pepper - 4
to 5, Cinnamon Stick -
½
, Oil - 4
tbsp, Coriander to garnish, Water
- 500 ml
Mix all the ingredients in rice
container, stir well and cook.
Serve hot with vegetable raita
or gravy.
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