Indian Recipes

Fruit Chaat

Yield: 16 portions (3 oz/portion)

Ingredients:

Cantaloupe melon
2 lb (1 lb after wastage)
Pears 1.25 lb (1 lb after wastage)
Green Grapes
1 lb
Kiwi 1/2 lb
Prepared Hummus
16 oz
Chaat Masala
2 oz
Cilantro leaves
1/4 bunch

Preparation:
  1. Cube cantaloupe. Peel and cube pears. Separate grapes. Peel and slice kiwi. Chill.
  2. Mix Chaat masala with each fruit except kiwi.
  3. Chop cilantro leaves. On an 8 inch plate spread 1 oz of hummus on bottom to create a rectangle.
  4. On top third of rectangle, place cantaloupe, then pears in middle, and grapes at bottom of rectangle.
  5. Place kiwi in center of pears and garnish with chopped cilantro around the rectangle.

Vegetable Pakoras

Yield: 16 portions
(1 oz cauliflower and 1 oz onion)

Ingredients:

Cauliflower 1 lb
Onions, yellow
1 lb
Gram Flour
1 lb
Baking Soda
a pinch
Salt to taste
Thyme 1/4 oz
Red Chili Powder
1 tbsp
Oil to fry
1 gal
Cilantro leaves
1/4 bunch

Preparation:

  1. Slice onions. Prepare cauliflower into florets.
  2. Combine gram flour, baking soda, salt, thyme, red chili powder in bowl. Refrigerate.
  3. Batter fry onions and cauliflower separately till light brown. Keep aside.
  4. Just before service, refry to golden brown and serve with tamarind chutney.

Tamarind Chutney

Yield: 48 portions (1/2 oz/portion)

Ingredients:

Tamarind pods (cake)
1 lb
Dates, pitted
1/2 lb
Sugar 2 oz
Cumin Powder
1 tbsp
Chili Powder
1 tsp

Preparation:

Place all ingredients in sauce pan and bring to boil. Simmer for 1 hour. Strain through fine china cap till all pulp is removed. Refrigerate.

Samosas with Mint Chutney

Yield: 10

Ingredients:

Pastry dough  
Wheat flour
1 lb
Oil, vegetable
6 tbsp
Water, cold
to form dough
Salt 1/4 tsp
Filling  
Potatoes, russet
1 lb
Green peas
1/4 lb
Cilantro leaves, chopped
2 tbsp
Cumin powder
1 tsp
Coriander powder
1 tsp
Chili powder
1/4 tsp
Garam Masala
1/8 tsp
Lemon juice
1 tsp
Salt and pepper
to taste

Preparation:
  1. Place all ingredients for dough in bowl and knead well. Let sit covered for 1 hour.
  2. To make filling, peel and boil potatoes. Cool. In a bowl, mix all ingredients for filling.
  3. To make a samosa, divide dough into 5 portions. Make a ball of each    portion. Roll out each dough ball into a 5-6 inch circle. Cut each circle into half.
  4. Take each half circle and make a triangle of the straight edge using water as glue. Place 1/10 of the filling and seal the edges.
  5. Fry each samosa in oil at 350 degrees F or till golden brown. Serve with Mint chutney.

Mint Chutney

Yield: 16 oz

Ingredients:

Green bell peppers
10 oz
Raw peanuts
4 oz
Mint leaves
1 oz
Green Chilies
1/4 ea
Cumin powder
1/2 tsp
Salt to taste
Lemon juice
1 tbsp

Preparation:

Clean green peppers. Blend all ingredients in a blender till you get a paste. Refrigerate until needed.

Navratan Khorma

Yield: 10 portions

Ingredients:

Carrots 1 lb
Cauliflower 1 lb
Green peas
1 lb
Khorma  
Vegetable oil
1/4 cup
Onions, sliced
1/2 lb
Cinnamon stick
1 ea
Cloves, whole
6 ea
Ginger paste
1 tbsp
Garlic paste
1 tbsp
Cumin powder
1 tbsp
Turmeric powder
1/2 tsp
Chili powder
1/2 tsp
Yogurt, plain
1/2 lb
Cashew nut paste
4 oz
Green chilies, slit
1/2 ea
Garnish
Cilantro leaves, chopped
1 tbsp
Raisins 1 tbsp

Preparation:

  1. Cube carrots. Prepare cauliflower into florets. Drain green peas.
  2. Heat oil in pan. Add sliced onions, cloves and cinnamon stick. Sauté till onions are golden brown. Add ginger and garlic paste and sauté for 3-4 minutes on medium heat.
  3. Add all powders and sauté 1 minute. Add yogurt. Add carrots and bring to boil. Simmer for 10 minutes. Add cauliflower and green peas and cashew nut paste and green chilies and simmer for 10 minutes or till all vegetables are cooked..
  4. Garnish with raisins and chopped cilantro.

Malai Kofta

Yield: 16 portions (2 oz/kofta)

Ingredients:

Potatoes, russet
2 lb
Green chilies
2 ea
Red chili powder
1/4 tsp
Garam Masala
1/4 tsp
Gram flour
4 oz
Eggs 2 ea
Ricotta cheese
4 oz
Raisins 1 oz
Almonds 1 oz
Sauce  
Onions, yellow
1/2 lb
Ginger 1/2 oz
Garlic 1/2 oz
Red chili powder
1/4 tsp
Coriander powder
1/4 tsp
Tomato puree
8 oz
Cream, heavy
4 oz
Yogurt, plain
8 oz
Butter 2 oz
Lemon juice
1 tsp
Salt to taste
Cilantro 1/4 bunch
Vegetable oil
4 oz
Garnish
Cream and almonds and cilantro
as needed



Preparation:
  1. Peel, boil and mash potatoes. Chop green chilies. Mix potatoes with red chili pdr.,garam masala, and eggs. Season.
  2. Mix ricotta cheese with raisins and almonds. Make a croquette with a filling of ricotta cheese. Roll in gram flour and refrigerate.
  3. Make a paste of onions, ginger, garlic, red chili pdr, coriander pdr.
  4. To make sauce, heat butter and vegetable oil in sauce pan. Add onion paste mixture and sauté till light brown. Add tomato puree, beaten yogurt, and cream. Let simmer for 1 hour. Season.
  5. Deep fry croquettes, place in serving dish and top with sauce. Garnish with cream, almonds and cilantro.

Boondi Raita

Yield: 16 portions (2 oz/portion)

Ingredients:

Yogurt 2 lb
Cumin powder
1/2 tsp
Mustard powder
1/2 tsp
Cilantro leaves
1/4 bunch
Gram flour
1/2 lb
Baking powder
1/2 tsp
Oil for frying
1 gal

Preparation:
  1. Chop cilantro leaves. Mix yogurt, cumin pdr., and mustard pdr. Season.
  2. Mix gram flour and baking pdr. Add water to make a thick batter. Put batter through a colander and deep fry to make Boondi.
  3. Put Boondi in warm water and squeeze all water. Place in serving dish and top with yogurt mixture. Garnish with cilantro leaves and chilli, cumin pdrs.

Methi Paratha

Yield: 64 portions (16 parathas)

Ingredients:

Wheat flour
3 lb
Methi leaves, dried
1/2 oz
Oil, vegetable
3 oz
Salt to taste

Preparation:
  1. Mix wheat flour and methi leaves with salt. Add enough water to form a dough. Let sit overnight.
  2. Make 2 oz balls. Roll and apply oil. Form a paratha. Fry on flat top. Cut into 4 quarters.

Saffron Rice

Yield: 10 portions

Ingredients:

Basmati rice
1 lb
Vegetable oil
1/4 cup
Water, hot
1.5 pints
Salt to taste
Saffron a pinch

Preparation:
  1. Wash rice and drain. Do this two times. Make sure rice is well drained.
  2. Heat oil in a saucepan and add drained rice. Gently fry rice in oil till all grains are coated. Use a flat-bottomed spoon or spatula.
  3. Add water, salt, and saffron and bring to boil. Immediately put on a low gentle simmer and cover with lid. Cook till rice absorbs all liquid. Turn off flame and let sit for 20 minutes before forking rice and serving.

Tandoori Chicken

Yield: 10 portions

Ingredients:

Chicken pieces, skinned
10 ea
Marinade  
Yogurt 1/4 lb
Ginger paste
1 tbsp
Garlic paste
1 tbsp
Chili powder
1/4 tsp
Cumin powder
1 tbsp
Coriander powder
1 tbsp
Garam masala powder
1/4 tsp
Salt 1/2 tsp
Red food coloring
1/2 tsp

Preparation:
  1. Gash chicken pieces and keep aside.
  2. In a bowl, mix all ingredients for marinade.
  3. Add chicken to marinade and mix. Let marinate overnight.
  4. Heat oven to 350 degrees F. Place chicken on a rack placed on a baking sheet. Drizzle chicken with vegetable oil. Bake for 30-40 minutes till chicken is done. Put oven on broil and broil chicken for 5 minutes to get the charred color on top.
  5. Serve with sliced white onions (round circles) and lemon wedge.

Mango Cheesecake

Yield: 1 pie
Portion Size: 1/12 of a pie

Ingredients:

Graham cracker crumbs (for crust)
2 cups
Melted butter
1/4 cup
Cream cheese (for filling)
2.5 lb
Cornstarch 2 oz
Sugar 12 oz
Eggs, large
10 oz
Egg yolk
2 oz
Vanilla extract
1 tsp
Mango pulp
12 oz
Mango pulp (for sauce)
16 oz
Raspberry puree
4 oz

Pre-Preparation:
  1. Line a 12-inch round pie tin with parchment paper.
  2. Mix graham cracker crumbs and butter. Press on bottom of pan. Refrigerate.
  3. In a mixer, cream cheese, sugar, and cornstarch till fluffy. Add eggs one at a time till all is incorporated. Add egg yolk, vanilla and mango pulp. Mix well and scrape down sides of bowl. Mix well again.
  4. Pour mixture into pan and place in a shallow pan with 1 inch of warm water. Bake in 300-degree oven for 90 minutes or till firm. Cool and chill overnight.

To Order/Portion:

  1. De-mold the cake. Remove parchment paper. Cut cake into 12 wedges.
  2. Serve with 1oz. mango pulp and raspberry swirls on mango pulp.

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