16
ENGLISH
Indian’s best
food
Serving
size
Ingredients
Recommendations
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.
Shahi
paneer
100-150 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.
Rismis
Matar
paneer
150-200 g
Cottage Cheese - 100
g (diced), Peas - 50 g
(frozen), Cream - 1 tbsp,
Garam Masala - ½ tsp,
Tomato Puree - 50 g,
Coriander Powder - ½ tsp,
Tomato Ketchup - 1 tbsp,
Pure Ghee - 1 tbsp, Water
- ¼ cup
In a microwave safe glass
bowl mix all the ingredients
and mix well. Cook and
serve hot with assorted
Indian breads.
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.
food
Serving
size
Ingredients
Recommendations
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.
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.
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.
GE109MD_MDST-XTL_03505N-EN.indd 16
2009-12-17 4:38:47
