23
ENGLISH
code food
Serving
size
Ingredients
recommendations
Ib-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.
Ib-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.
Ib-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.
code food
Serving
size
Ingredients
recommendations
Ib-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.
Ib-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 -50 g, 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
Ib-0.
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.
Nutrition for kids (nu)
CE108MDF-M_XSG_DE68-03900B_EN.indd 23
2011-09-08 8:23:48
