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Salt 'n Pepper Recipe

CHICKEN SEEKH KABAB


S.NO. ITEMS QTY REMARKS

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1 2 3 4 5

CHICKEN MINCE 5 KG MUTTON FAT 750 GRM FRESH GARLIC CLOVES 50 GRM FRSH GINGER & GARLIC PASTE (with 100 ml water) 125 GRM FRESH GREEN CHILLIES- CHOPPED 170 GRM

(A)

1 2 3 4 5

CHOPPED ONIONS (SQUEEZED) RED CHILLI POWDER KITCHEN SALT TERMERIC POWDER WHITE CUMIN
METHOD:

(B)

1 KG 50 GRM 70 GRM 15 GRM 15 GRM

* Put 'A' items through mincing machine. * Add all 'B' items. Mix well. * Just before cooking, add soda-bi-carbonate at the ratio of 1 tea spoon in 1 KG kabab mixture. * Make kababs and cook over a charcoal grill.

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Salt 'n Pepper Recipe


CHICKEN TIKKA
S.NO. ITEMS QTY REMARKS

1 2 3 4 5 6 7 8 9 10 11

CHICKEN (5 BIRDS) RED CHILLI POWDER RED CHILLI CRUSHED FRSH GINGER & GARLIC PASTE (with 100 ml water) KITCHEN SALT FRESH GARLIC & GINGER PASTE DAHI (YOGURT) LEMON JUICE TURMERIC POWDER WHITE VINEGAR WHITE CUMIN - CRUSHED

5 KG 50 GRM 25 GRM 5 GRM 55 GRM 25 GRM 200 GRM 75 GRM 8 GRM 75 GRM 10 GRM

SEE RECIPE OF GARAM MASSALA.

METHOD:

* Cut each chicken into four pieces and make slits. * Combine yogart, red chilli, salt, garam masala, garlic & ginger paste, lemon juice and termeric powder in a bowl and mix well. * Mix chicken pieces in yogart mixture and marinate for 2 hours. * Cook on a charcoal grill and serve with lemon slices.

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Salt 'n Pepper Recipe


FISH TIKKA
S.NO. ITEMS WEIGHT-1 REMARKS

1 2 3 4 5 6 7 8 9 10

FISH (BONELESS) LEMON JUICE FRESH GINGER & GARLIC PASTE FRSH GINGER & GARLIC PASTE (with 100 ml water) CAROM AJOWAN TURMERIC POWDER WHITE CUMIN - CRUSHED RED CHILLI POWDER KITCHEN SALT ZARDA COLOUR (YELLOW COLOUR)

10 GRM 300 GRM 150 GRM 30 GRM 20 GRM 25 GRM 540 GRM 140 GRM 100 GRM 05 GRM

METHOD:

* Cut fish into the cubes. * Mix all spices and herbs. Merinate fish for 2 hours. * Cook over a charcoal grill and serve with lemon slices.

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Salt 'n Pepper Recipe


B.B.Q. CHICKEN BOTI (Boneless)
S.NO. ITEMS QTY REMARKS

1 2 3 4 5 6 7 8 9 10

BONELESS CHICKEN RED CHILLI POWDER GARAM MASSALA FRSH GINGER & GARLIC PASTE (with 100 ml water) FRESH GARLIC & GINGER PASTE YOGURT LEMON JIUCE TURMERIC POWDER WHITE CUMIN POWDER WHITE VINEGAR

5 KG 60 GRM 10 GRM 55 GRM 30 GRM 500 GRM 60 ML 10 GRM 10 GRM 40 ml

SEE RECIPE OF GARAM MASSALA.

METHOD:

* Cut chicken into square pieces of 1 1/2" dia. * In yogurt, add all spices and herbs. Mix well. * Mix chicken pieces in above yogurt mixture and merinate for 2 hours. * Cook on a charcoal grill and serve with lemon slices.

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Salt 'n Pepper Recipe


MUTTON TIKKA (Boneless)
S.NO. ITEMS QTY REMARKS

1 2 3 4 5 6 7 8 9 10 11 12

MUTTON (BONELESS) KATCHRI (MEAT TENDERIZER) KITCHEN SALT FRSH GINGER & GARLIC PASTE (with 100 ml water) FRESH GARLIC & GINGER PASTE RED CHILLI POWDER GARAM MASSALA TURMERIC POWDER WHITE CUMIN WHITE VINEGAR YOGURT ZARDA COLOUR (YELLOW COLOUR)
METHOD:

5 KG 50 GRM 55 GRM 80 GRM 30 GRM 50 GRM 15 GRM 5 GRM 10 GRM 50 GRM 1/4 KG 2 GRM

SEE RECIPE OF GARAM MASSALA.

* * * * *

Cut mutton into square pieces of 1 1/2" dia. Add katchri and give 1 hour to tender. In yogurt, add all spices and herbs. Mix well. Mix meat into the yogurt mixture and marinate for 2 1/2 hours. Cook over a charcoal grill and serve with lemon slices.

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Salt 'n Pepper Recipe


B.BQ. PRAWNS
S.NO. ITEMS QTY REMARKS

1 2 3 4 5 6 7 8 9

PRAWNS (HEADLESS, SHELL ON) 2 KG KITCHEN SALT 25 GRM RED CHILLI POWDER 15 GRM FRSH GINGER & GARLIC PASTE (with 100 ml water) GRM 10 GARAM MASSALA 8 GRM SEE RECIPE OF GARAM MASSALA. TURMERIC POWDER 1 T.SPOON LEMON JUICE 100 GRM FRESH GINGER & GARLIC PASTE 50 GRM YELLOW COLOUR 1/4 T.SPOON

METHOD:

* De vein prawns and clean them properly. * Marinate along with all ingrediants for 1 hour. * Cook over a charcoal grill and serve with lemon slices.

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Salt 'n Pepper Recipe


TAWA QEEMA (Beef Mince)
S.NO. ITEMS QTY REMARKS

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20

BEEF MINCE (UNDER CUT)

ITEMS - A

1 KG

FRESH GINGER - PEELED 50 GRM FRESH GARLIC CLOVES 50 GRM FRSH GINGER & GARLIC PASTE (with 100 ml water) 20 GRM RED CHILLI POWDER 5 GRM DRY RED CHILLIES - CRUSHED 5 GRM WHITE CUMIN 5 GRM FRESH GREEN CHILLIES - CHOPPED 100 GRM WATER 400 ml FRESH TOMATOES - CHOPPED 400 GRM

ITEMS - B ITEMS - C

TURMERIC POWDER YOGURT

5 GRM 300 GRM 75 ml 100 GRM 10 GRM 40 GRM 40 GRM 5 GRM 3 GRM 10 GRM

COOKING OIL WHITE BUTTER (UNSALTED) KASHMIRI CHILLI POWDER

FOR GARNISHING

GREEN CHILLIES CHOPPED FRESH GINGER - CHOPPED DRY FENUGREEK - CRUSHED GARAM MASSALA GREEN CORIANDER - CHOPPED

METHOD:

* * * * *

Put beef mince over taka tak tawa and add all 'A' items. Cook till meat (mince) is semi tender. Add 'B' items, and cook for 4 - 5 minutes. Now add 'C' items, keep stirring, cook for 5 - 6 minutes. Garnish and serve.

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MUTTON QEEMA (MUTTON MINCE WITH POTATO)
S.NO. ITEMS QTY REMARKS

1 2 3 4 5 6 7 8 9 10 11

MUTTON MINCE POTATOES WATER

ITEMS - A

2 KG 1 KG 3 Liter 1 KG 750 GRM 40 GRM 40 GRM 20 GRM 100 GRM 100 GRM 400 ml

CUBE SHAPE CUTTING.

FRSH GINGER & GARLIC PASTE (with 100 ml water) TOMATOES KITCHEN SALT RED CHILLI POWDER TURMERIC POWDER FRESH GARLIC PASTE FRESH GINGER PASTE COOKING OIL

CUT INTO CUBES.

METHOD:

* Heat oil, add onions and cook till light brown. Add rest of the items and make a massala (gravy). * Add mutton mince in massala and cook massala for 8 - 10 minutes, keep stirring. Add water, cover the pot with its lid and cook till mince is semi tender. * Add potatoes, again cover the pot and cook till potatoes & mince are done. * Garnish with chopped fresh green chillies & green coriander and serve.

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Salt 'n Pepper Recipe


CHICKEN GINGER
S.NO. ITEMS QTY REMARKS

ITEMS - A
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 TOMATOES 1200 GRM CUT INTO CUBES. YOGURT 300 GRM COOKING OIL 450 ml FRSH GINGER & GARLIC PASTE (with 100 ml water) 0 / 40 GRM 8 BROWN ONION PASTE 100 GRM RED CHILLI POWDER 15 GRM KITCHEN SALT 15 GRM TURMERIC POWDER 5 GRM CORRIANDER POWDER 5 GRM CUMIN SEED POWDER 5 GRM WATER 200 ml

ITEMS - B

CHICKEN (BONELESS)

ITEMS - C (GARNISH)

2.500 KG

CUBE SHAPE CUTTING.

FRESH CORIANDER - CHOPPED FRESH GINGER - JULIAN CUT FRESH GREEN CHILLIES - CHOPPED

METHOD:

* Make massala with 'A' items. Add boneless chicken and cook till chicken is tender * Add garnish and serve.

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Salt 'n Pepper Recipe


MUTTON KUNNA
S.NO. ITEMS QTY REMARKS

ITEMS - A
1 2 3 4 5 6 7 8 9 10 11 MUTTON FRESH GINGER & GARLIC PASTE ONIONS CHOPPED FRSH GINGER & GARLIC PASTE (with 100 ml water) MUTTON STOCK RED CHILLI POWDER KASHMIRI CHILLI POWDER DRY CORIANDER POWDER KITCHEN SALT MUTTON KIDNEY BLACK CUMIN 4 KG 150 GRM 400 GRM 0.900 Liter 2 Liter 40 GRM 10 GRM 60 GRM 70 GRM 100 GRM 10 GRM

ITEMS - B
12 WHEAT FLOUR (ATTA) AS REQUIRED

METHOD:

* In a traditional earthern pot, put all 'A' items together and cook for 15 minutes on high heat. * Bring the heat to low medium level, put the lid on the pot and seal it. Cook for another 1 1/2 hours. * Open the lid, add wheat flour ('B' items) to attain the required thickness. Cook for another 10 - 15 minutes under low medium heat. * Garnish with chopped fresh green coriander and serve.

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BRAIN MASSALA
S.NO. ITEMS QTY REMARKS

1 2 3 4 5 6 7 8 9 10 11 12 13 14

MUTTON BRAIN 50 NOS WATER 5 Liter TURMERIC POWDER 50 GRM FRSH GINGER & GARLIC PASTE (with 100 ml water) GRM 100 COOKING OIL ONIONS TOMATOES KITCHEN SALT RED CHILLI POWDER TURMERIC POWDER WHITE CUMIN WHOLE GINGER GARLIC PASTE CUMIN POWDER GARAM MASSALA POWDER

ITEMS - A

ITEMS - B

400 GRM 500 GRM 1 KG 65 GRM 60 GRM 20 GRM 10 GRM 100 GRM 5 GRM 10 GRM

CUT INTO CUBES.

SEE RECIPE OF GARAM MASSALA.

METHOD:

* Poached brain with 'A' items. * Make massala with 'B' items. * Add 'A' items into 'B', cook for a couple of minutes under low heat. * Garnish with chopped green coriander and serve.

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Salt 'n Pepper Recipe


FISH CURRY
S.NO. ITEMS QTY REMARKS

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16

FISH (FILLET) KITCHEN SALT FRESH GINGER & GARLIC PASTE FRSH GINGER & GARLIC PASTE (with 100 ml water) COOKING OIL FRESH GINGER & GARLIC PASTE TOMATOES CHOPPED ONIONS CAROM AJOWAN RED CHILLI POWDER TURMERIC POWDER KITCHEN SALT GARAM MASSALA CUMIN POWDER

ITEMS - A

ITEMS - B

1 KG 10 GRM 10 GRM 1 T.SPOON 200 GRM 100 GRM 500 GRM 300 GRM 15 GRM 10 GRM 10 GRM 5 GRM 1/2 T.SPOON 1/2 T.SPOON 10 GRM 2 GRM

CUT INTO CUTLET SIZES.

CUT INTO CUBES.

SEE RECIPE OF GARAM MASSALA.

FRESH GREEN CORIANDER - CHOPPED DRY FENUGREEK - CRUSHED

ITEMS - C

METHOD:

* Merniate fish with 'A' items for atleast 1 hour. Then half fry it. * Make masala (thick gravy) with all 'B' items. Add half fried fish and C' items and serve.

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MUTTON PAYA (Mutton Trotters)
S.NO. ITEMS QTY REMARKS

ITEMS - A
1 2 3 4 5 6 7 8 9 10 11 12 13 COOKING OIL CHOPPED ONIONS GINGER - CHOPPED FRSH GINGER & GARLIC PASTE (with 100 ml water) PAYAS (TROTTERS) KITCHEN SALT RED CHILLI POWDER KASMIRI CHILLI POWDER TURMERIC POWDER BEEF STOCK 800 ml 650 GRM 200 GRM 1/2 KG 75 NOS 70 GRM 20 GRM 40 GRM 40 GRM 25 GRM 10 GRM 10 GRM 1 PKT SEE RECIPE OF GARAM MASSALA. (50 GRM)

ITEMS - B

GARAM MASSALA POWDER WHITE CUMIN POWDER PAYA MASSALA

METHOD:

* Wash payas thoroughly and remove all hairs. * In a large cooking pot, heat oil and add all 'A' items except beef stock. Stirfry all items for 10 - 12 minutes. Now add beef stock and under medium heat, cook for about 5 hours or till payas are tender. * Take out payas from the stock. Keep cooking the stock, add all 'B' items and cook till required thickness of the curry is achieved. * Again add payas in the curry, cook for another 4-5 minutes. Serve hot.

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CHICKEN KHARA MASALA
S.NO. ITEMS QTY REMARKS

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

CHICKEN

COOKING OIL 300 ml GINGER / GARLIC 50 / 50 GRM FRSH GINGER & GARLIC PASTE (with 100 ml water) 150 GRM YOGURT 500 GRM CHOPPED ONIONS 300 GRM RED CHILLI POWDER 1 T. SPOON KITCHEN SALT 8 GRM CHICKEN POWDER 2 T.SPOON WHITE PEPPER 3 T.SPOON WHITE CUMIN 2 GRM CARDAMOM LARGE 3 PCS CARDAMOM GREEN 5 PCS CINNAMON 2 PCS BAY LEAF 2 PCS RED CHILLIES WHOLE ONIONS (JULLIAN CUT)

ITEMS - A

1 KG

CUT INTO 12 PIECES.

FINE CHOPPED CUT INTO CUBES.

ITEMS - B ITEMS - C

10 PCS 100 GRM 20 GRM 100 GRM

YELLOW BUTTER (SALTED) CREAM

METHOD:

* Make masala with using 'A' items. Add chicken and cook with continuous stirring. Use water if required. * When chicken is tender. Add 'B' items and cook for 4 - 5 minutes under low heat. * Add 'C' items and serve.

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KHAGEENA (Pakistani Scrambled Eggs)
S.NO. ITEMS QTY REMARKS

1 2 3 4

EGGS 6 NOS RED CHILLI POWDER 1 1/2 T.SPOON WHITE CUMIN 1/2 GRM FRSH GINGER & GARLIC PASTE (with 100 ml water) 2 T.SPOONS

ITEMS - A

CHOPPED

5 6 7 8 9

COOKING OIL CHOPPED ONIONS KITCHEN SALT CHOPPED GREEN CHILLIIES POTATOES
METHOD:

ITEMS - B

30 GRM 60 GRM 3 GRM 10 GRM 40 GRM

CHOPPED BOILED

* Beat eggs and mix other 'A' items. * Heat oil in a frying pan, add 'B' items and stirfry them. * Now add 'A' items and cook till eggs are done.

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Salt 'n Pepper Recipe


CHICKEN KARAHI
S.NO. ITEMS QTY REMARKS

1 2 3 4 5 6 7 7 9 10 11 12 13

CHICKEN FRESH GINGER & GARLIC PASTE TOMATOES FRSH GINGER & GARLIC PASTE (with 100 ml water) COOKING OIL RED CHILLI POWDER KITCHEN SALT WHITE CUMIN - CRUSHED TERMERIC POWDER GARAM MASSALA DRY FENUGREEK - CRUSHED WATER BLACK PEPPER CORN (CRUSHED)

1 KG 100 GRM 1/2 KG 200 GRM 90 GRM 10 GRM 20 GRM 10 GRM 3 GRM 5 GRM 4 GRM 200 GRM 2 GRM

CUT INTO 16 PIECES. CUT INTO CUBES.

SEE RECIPE OF GARAM MASSALA. DRY FENUGREEK.

METHOD:

* In a traditional wok, put water, add salt, ginger garlic paste, and chicken. Half cook it. * Add rest of the ingredients except oil and yogurt. Cook for another 15-20 minutes with continues stirring on high fire. * Add yogart, cook for 2/3 minutes, now add oil & cook for another 2/3 minutes. * Garnish and serve.
GARNISH:

* Chopped fresh Green Chillies & Green Coriander and Ginger Jullian Cut.

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MUTTON CHOPS MASALA
S.NO. ITEMS QTY REMARKS

1 2 3 4 5 6 7 8 9 10

CHOPS COOKING OIL

TOMATOES 250 GRM FRSH GINGER & GARLIC PASTE (with 100 ml water) 50 GRM BROWN ONIONS 100 GRM RED CHILLI POWDER 10 GRM KITCHEN SALT 6 GRM TURMERIC POWDER 5 GRM YOGURT 50 GRM WHITE CUMIN - CRUSHED 3 GRM

ITEMS - A

1 KG 100 ml CUT INTO CUBES.

11 12 13

DRY CORIANDER - CRUSHED FRESH GREEN CHILLIES - CHOPPED GREEN CORIANDER - CHOPPED
METHOD:

ITEMS - B ( FOR GARNISHING)

5 GRM 4 NOS 10 GRM

* Make massala with 'A' items. Add chops and cook for 40 minutes * Then add items 'B' and cook for 5 minutes with lid on till meat is tender. * Garnish and serve.

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TAWA MUTTON CHOPS
S.NO. ITEMS QTY REMARKS

ITEMS - A
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 MUTTON CHOPS 1 KG WATER 600 ml TOMATOES 500 GRM FRSH GINGER & GARLIC PASTE (with 100 ml water) 5 GRM KITCHEN SALT 10 GRM GINGER GARLIC PASTE 20 GRM RED CHILLI POWDER 10 GRM WHITE CUMIN 2 GRM CUT INTO CUBES.

ITEMS - B

YOGURT BUTTER - UNSALTED COOKING OIL KASHMIRI CHILLI POWDER GARAM MASALA POWDER DRY FENUGREEK

ITEMS - C (FOR GARNISHING)

200 GRM 50 GRM 50 ml 5 GRM 2 GRM 3 GRM 10 GRM 10 GRM 5 GRM

FRESH GREEN CHILLIES CHOPPED FRESH GINGER - JULIAN CUT FRESH GREEN CORIANDER - CHOPPED
METHOD:

* On a higher flame, put all 'A' items over kata kat tawa and cook for almost 25 - 30 minutes or till chops are tender. * Add all 'B' items. On medium heat, cook with continuous stirring for 5 - 6 minutes. * Garanish with 'C' items & serve.

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CHICKEN / BRAIN / PRAWNS / BEEF KATAKAT
S.NO. ITEMS QTY REMARKS

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16

MEAT (BONELESS) WATER GINGER GARLIC PASTE (WITH 100 ml WATER) FRSH GINGER & GARLIC PASTE (with 100 ml water) WHITE CUMIN RED CHILLI POWDER FRESH GREEN CHILLIES - CHOPPED FRESH GINGER - CUT JULIAN TOMATOES YOGURT KASHMIRI CHILLI TURMERIC POWDER BUTTER - UNSALTED COOKING OIL DRY FENUGREEK GARAMA MASSALA
METHOD:

ITEMS - A

ITEMS - B

1 KG 600 GRM 150 GRM 20 GRM 10 GRM 10 GRM 10 GRM 20 GRM 1/2 KG CUT INTO THE CUBES. 300 GRM 20 GRM 10 GRM 70 GRM 100 GRM 5 GRM 2 GRM SEE RECIPE OF GARAM MASSALA.

ITEMS - C

* Cook items 'A' on hot plate (taka tak tawa), with lid on and under medium heat till meat is semi tender. * Add items 'B', mix and cook well. After 2 - 3 minutes add items 'C'. Cook till meat is tender. * For brain katakat, first poach the brain with turmeric and garlic. Rest of the cooking procedure would remain same.

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BEEF CHAPLI KABAB
S.NO. ITEMS QTY REMARKS

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

BEEF BONELESS CHOPPED ONIONS (SQUEEZED) FRESH GREEN CHILLIES FRSH GINGER & GARLIC PASTE (with 100 ml water) FRESH GINGER / GARLIC CLOVES DRY CORIANDER WHOLE WHITE CUMIN POMY SEED RED CHILLI POWDER TURMERIC POWDER KITCHEN SALT MAIZE FLOUR EGGS FRESH GREEN CORIANDER - CHOPPED WHITE FLOUR (MISC) SODA-BI-CARBONATE CHOPPED TOMATOES BONEMARROW SCREMBLED EGGES
METHOD:

5 KG 3 KG 150 GRM 75 GRM 100 / 50 GRM 100 GRM 75 GRM 150 GRM 75 GRM 50 GRM 125 GRM 150 GRM 6 NOS 100 GRM 150 GRM 2 T.SPOONS 1/2 KG 250 GRM 4

* Put beef, whole red chilli, green chilli, ginger and garlic through mincing machine and add rest of the ingrediants. Mix well. * Just before cooking add all "MISC" items. Again mix Well. * Make oval shaped, palm size, 1/2 inch thick kababs and shallow fry them.

Salt 'n Pepper Recipe


LAHORI FRIED FISH
S.NO. ITEMS QTY REMARKS

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1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16

FISH LEMON JIUCE FRESH GARLIC & GINGER PASTE FRSH GINGER & GARLIC PASTE (with 100 ml water) CRUSHED CAROM AJOWAN KITCHEN SALT RED CHILLI POWDER GARAM MASALA POWDER TURMERIC POWDER WHITE VINEGER DRY CORIENDER (CRUSHED)

ITEMS - A

ITEMS - B

10 KG 100 GRM 150 GRM 75 GRM 20 GRM 120 GRM 50 GRM 15 GRM 15 GRM 100 GRM 15 GRM 3 NOS 200 GRM 40 GRM 2 TAB.SPOON 2 TAB.SPOON

EGGS BAISAN (GRAM FLOUR) MAIDA (WHITE FLOUR) FRESH GREEN CORIENDER - CHOPPED FRESH MINT - CHOPPED

17 18 19 20 21 22 23 24 25 26

BAISAN (GRAM FLOUR) CORN FLOUR KITCHEN SALT WATER WHITE CUMIN CRUSHED RED CHILLI POWDER EGGS JALABI COLOUR (RED COLOUR) SWEET SODA (SODA-BI-CARBONATE) SODA WATER In a bowl, mix all ingrediants very well, with no formation of lumps and refrigerate the mixture for 20 minutes. For better and crispy results keep the mixture chilled.

ITEMS - C (BATTER FOR FISH)

500 GRM 500 GRM 12 GRM 1.8 Liter 25 GRM 10 GRM 4 NOS 1/8 TEA 10 GRM 250 ml

ITEM - D (SEASONING INGREDIENTS)


RED CHILLI POWDER WHITE ZEERA POWDER GRAM MASALA POWDER DRY MANGO POWDER (TANGY) BLACK SALT GINGER POWDER MIX ALL INGREDIENTS
METHOD:

QTY
200 GRM 110 GRM 50 GRM 275 GRM 350 GRM 15 GRM

* Clean and cut the fish into required size. * Marinate fish with 'A' items for 15 minutes. * Then add 'B' items, mix thoroughly and marinate for another 2 hours. * Fry fish is already prepared batter (with 'C' items). For thicker pieces of fish and for quicker service, have the fish half done for atleast half an hour before serving. * Sprinkle seasoning powder(item 'D') over fried fish before serving.

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FRIED PRAWNS
S.NO. ITEMS QTY REMARKS

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24

PRAWNS LEMON JIUCE GINGER GARLIC PASTE FRSH GINGER & GARLIC PASTE (with 100 ml water) TURMERIC POWDER GARAM MASALA WHITE CUMIN RED CHILLI POWDER RED CHILLI - CRUSHED KITCHEN SALT ZARDA COLOUR (YELLOW COLOUR) CORN FLOUR WHITE FLOUR WHITE VINEGAR WHITE FLOUR CORN FLOUR KITCHEN SALT WATER WHITE CUMIN - CRUSHED RED CHILLI POWDER EGGS YELLOW COLOUR SODA-BI-CARBONATE SODA WATER (250 ml)

ITEMS - A

ITEMS - B (BATTER)

10 KG 250 ml 150 GRM 20 GRM 20 GRM 40 GRM 40 GRM 100 GRM 50 GRM 110 GRM 5 GRM 200 GRM 200 GRM 50 ml 500 GRM 500 GRM 12 GRM 1 - 8 Liter 25 GRM 10 GRM 4 NOS 1/4 T.SPOON 10 GRM 1 BOTTLE

SPICES

In a bowl, mix all ingrediants very well, with no formation of lumps and refrigerate the mixture for 20 minutes before use. For better, crispy results keep the mixture chilled.

ITEM - D (SEASONING INGREDIENTS)


RED CHILLI POWDER WHITE CUMIN POWDER GRAM MASALA POWDER DRY MANGO POWDER (TANGY) BLACK SALT DRY GINGER POWDER
METHOD:

QTY
200 GRM 110 GRM 50 GRM 275 GRM 350 GRM 15 GRM

* * * *

Devein and wash prawns. Merinate prawns with 'A' items for about half an hour. Put into the batter and deep fry. Before serving, season fried prawns with the mixture of 'D' items.

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FRIED BUTAIR (Quails)
S.NO. ITEMS QTY REMARKS

1 2 3 4 5 6 7 8 10 11 12 13 14 15 16 17 18

BUTAIR KITCHEN SALT LEMON JIUCE FRSH GINGER & GARLIC PASTE (with 100 ml water) WHITE VINEGAR RED CHILLI POWDER WHITE CUMIN GARAM MASALA EGGS CORN FLOUR WHITE FLOUR ZARDA COLOUR (YELLOW) WHITE FLOUR CORN FLOUR RED CHILLI POWDER KITCHEN SALT ZARDA COLOUR (YELLOW)
METHOD:

ITEMS - A

ITEMS - B

10 KG 115 GRM 160 GRM 100 GRM 70 ml 100 GRM 30 GRM 30 GRM 16 NOS 200 GRM 200 GRM 1 1/2 T.SPOON 1 KG 1 KG 40 GRM 60 GRM 5 GRM

of 60 - 65 GRM EACH.

SPICES

ITEMS - C

* * * *

Wash and dry meat. Add 'A' item, mix. After 15 minutes, add items 'B' again mix well. Merinate for 1 hour. Mix 'C' items together, flour the meat and fry.

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SHAMI KABAB
S.NO. ITEMS QTY REMARKS

1 2 3 4 5 6 7 8 9 10 1 1 2 3

BONELESS BEEF 4 KG FRESH GREEN CHILLIES 40 GRM SOAKED DALL CHANA (BENGAL GRAM) 2 KG FRSH GINGER & GARLIC PASTE (with 100 ml water) 90 GRM ROUND SHAPE, SMALL SIZE FRESH GINGER & GARLIC PASTE 100 GRM BLACK PEPPER CORN 1 T.SPOON WHITE CUMIN 2 T.SPOON WATER 6 Liters TURMERIC POWDER 2 T.SPOON KITCHEN SALT 100 GRM POTATOES (OVERNIGHT BOILED) FRESH GINGER - CHOPPED FRESH GREEN CORIANDER - CHOPPED EGG YOLKS

ITEMS - A

ITEMS - B ITEMS - C

800 GRM 140 GRM 100 GRM 12 GRM

METHOD:

* Cook all 'A' items together till meat is tender and water dried. * Then put all cooked 'A' items through the mincing machine alongwith overnight boiled potatoes. Add 'C' items, mix very well. * Make shami kabab and shallow fry.

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FRIED POMFRET
S.NO. ITEMS QTY REMARKS

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15

POMFRET KITCHEN SALT CAROM AJOWAN FRSH GINGER & GARLIC PASTE (with 100 ml water) TURMERIC POWDER BIRYANI COLOUR MAIDA (WHITE FLOUR) LEMON JUICE FRESH GINGER & GARLIC PASTE SEASONING RED CHILLI POWDER WHITE CUMIN POWDER GARAM MASSALA POWDER MANGO POWDER BLACK ROCK SALT DRY GINGER POWDER
METHOD:

10 KG 125 GRM 7 GRM 100 GRM 7 GRM 1 T.SPOON 0.5 KG 200 GRM 250 GRM

GUTTED.

SEE RECIPE OF GARAM MASSALA.

* Slit pomfret and merinate for atleast 1 1/2 hours. * Deep fry it. * Season before serving.

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LEG OF LAMB (Mutton Steam Roast)
S.NO. ITEMS QTY REMARKS

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23

MUTTON (LEG) KITCHEN SALT LEMON JUICE FRSH GINGER & GARLIC PASTE (with 100 ml water) WHITE VINEGAR YOGURT RED CHILLI POWDER TURMERIC POWDER YELLOW COLOUR LEMON JUICE KITCHEN SALT GARLIC CHILLI SAUCE KETCHUP WHITE PEPPER POWDER GARAM MASALA IMBLI (TAMARIND) ALOO BUKHARA (DRY PLUM)

ITEMS - A

ITEMS - B

10 KG 250 GRM 150 GRM 140 GRM 100 GRM 2 KG 65 GRM 20 GRM 5 GRM 25 GRM 60 GRM 190 GRM 600 ml 25 GRM 15 GRM 60 GRM 100 GRM 18 Liter 3 GRM 20 GRM 75 GRM 50 GRM 8 Pieces

WATER SANDAL BORA (SANDAL WOOD POWDER) BADEYAN KHATAI (ANISEED FLOWER) GREEN CHILLI WHOLE GINGER PEAL LEMON PEAL
METHOD:

ITEMS - C

* Merinate mutton using 'A' items for atleast 3 hours. Then fry it. * let the meat cool down, then mix all 'B' items and again merinate the mutton for 1 hour. * Place the meat in a steamer using 'C' items into the water. Steam for 30 - 40 minutes. * Brush steamed mutton with salted butter and serve.

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STEAM WHOLE FISH
S.NO. ITEMS QTY REMARKS

1 2 3 4 5 6 7 8 9 10 11 12

WHOLE FISH

ITEMS - A

5 KG

KITCHEN SALT 70 GRM FRESH GINGER & GARLIC PASTE 75 GRM FRSH GINGER & GARLIC PASTE (with 100 ml water) 40 GRM CAROM AJOWAN 5 GRM RED CHILLI POWDER 25 GRM GARAM MASSALA POWDER 5 GRM TURMERIC POWDER 5 GRM WHITE VINEGAR 30 ml FRESH GREEN CHILLI CHOPPED 10 GRM FRESH GREEN CORIANDER LEAVES 5 GRM MINT LEAVES 5 GRM

SEE RECIPE OF GARAM MASSALA.

METHOD:

* Make paste from 'A' items. * Marinate fish for about 40 - 50 minutes with paste. * After merination wrap fish with aluminum file and cook in a steamer for atleast 50 - 60 minutes. * Brush steamed fish with salted butter before serving.

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DALL CHANA (Bengal Gram)
S.NO. ITEMS QTY REMARKS

ITEMS - A
1 2 3 4 5 6 7 8 9 10 DALL CHANA (BENGAL GRAM) 1 KG KITCHEN SALT 35 GRM RED CHILLI POWDER 22 GRM FRSH GINGER & GARLIC PASTE (with 100 ml water) GRM 10 FRESH GINGER & GARLIC PASTE 50 GRM WATER 6 Liter

ITEMS - B

COOKING OIL FRESH GARLIC CHOPPED RED CHILLIES WHOLE WHITE CUMIN

150 GRM 50 GRM 15 NOS 1/4 T.SPOON

METHOD:

* Put all 'A' items together and bring them to boil. Remove from the heat when dall is cooked. * In a seperate pan, heat oil, toss in rest of 'B' items, cook till tender and brown, add in dall and serve.

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ALOO PALAK
S.NO. ITEMS QTY REMARKS

1 2 3 1 2 3 4 7 8 9 10 11 12 13 14

POTATO CREAM MILK

ITEMS - A

1 KG 100 ml 1 Liter

CUBE SHAPE CUTTING.

FRSH GINGER & GARLIC PASTE (with 100 ml water) 20 Liter SPINACH 10 KG FRSH GREEN CORIANDER - LEAVES 200 GRM FRESH GREEN CHILLIES - WHOLE 75 GRM

APPROXIMATELY.

ITEMS - B

COOKING OIL ONIONS - CHOPPED TOMATOES KITCHEN SALT RED CHILLI POWDER FRESH GINGER & GARLIC PASTE TURMERIC POWDER WHITE CUMIN POWDER

300 ml 300 GRM 300 GRM CUT INTO CUBES. 35 GRM 30 GRM 100 GRM 15 GRM 1/2 T.SPOON

METHOD:

* Boil all 'A' items together. * Put boiled spinach through mincing machine. * Heat oil, add rest of 'B' items and make massala (thick gravy). Add spinach, cook for 4 - 5 minutes. Then add potatoes and cook till potatoes are done. * Add cream & milk and serve.

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BHINDI PIYAZ (Lady Finger / Okra)
S.NO. ITEMS QTY REMARKS

1 2 3 4 5 6 7 8 9 10 11 12

LADY FINGERS WHITE CUMIN POWDER ONIONS

FRSH GINGER & GARLIC PASTE (with 100 ml water) 1/2 KG FRESH GARLIC 100 GRM FRESH GINGER 50 GRM TURMERIC POWDER 15 GRM RED CHILLI POWDER 20 GRM KITCHEN SALT 40 GRM KASHMIRI CHILLI POWDER 10 GRM COOKING OIL 300 ml TOMATOES 1/2 KG

ITEMS - A

4 KG 1/2 T.SPOON 2 1/2 KG

FINE CHOPPED FINE CHOPPED

METHOD:

* Wash, cut and fry bhindi. * In a separate pan, make masala with 'A' items. Add 2 1/2 KG onions and further cook for 5 - 10 minutes under low heat. * Add fried bhindi, cook for a couple of minutes. Add cumin powder and serve.

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KARAILA PIYAZ (Bitter Gourd)
S.NO. ITEMS QTY REMARKS

1 2 3 4 5 6 7 8 9 10 11 12 13

KARAILA (BITTER GOURD) KITCHEN SALT WHITE VINEGAR

FRSH GINGER & GARLIC PASTE (with 100 ml water) 1/2 KG TOMATOES 1/2 KG FRESH GARLIC 100 GRM FRESH GINGER 50 GRM TURMERIC POWDER 15 GRM RED CHILLI POWDER 20 GRM KITCHEN SALT 40 GRM KASHMIRI CHILLI POWDER 10 GRM COOKING OIL 400 ml ONIONS - JULLIAN CUT

ITEMS - A

4 KG 100 GRM 100 ml

FINE CHOPPED. FINE CHOPPED.

ITEMS - B

2 1/2 KG

METHOD:

* Peel karailas. Mix salt and vinegar and let it stay for 1/2 an hour. Then wash them thoroughly. * Heat oil in karahi & fry karailas till they are golden brown. Soak them in water when cold. * In a separate pan, make massala with 'A' items. Add 2 1/2 KG onions ('B' items) and cook for 8 - 10 minutes. Now add fried karaila and cook for 2 - 3 minutes under low heat. Serve hot.

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STUFFED ACHARI (Pickled) TEENDAY (White Gourds)
S.NO. ITEMS QTY REMARKS

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17

TEENDAY (WHITE GOURDS)

ITEMS - A

ONIONS 1/2 KG FRSH GINGER & GARLIC PASTE (with 100 ml water) 1/2 KG ACHAR (MIX PICKLE) 4 T.SPOONS RED CHILLI POWDER 10 GRM TURMERIC POWDER 10 GRM MASHED TEENDAY 250 GRM COOKING OIL 100 ml KITCHEN SALT 15 GRM COOKING OIL ONIONS TOMATOES FRESH GARLIC - CHOPPED FRESH GINGER - CHOPPED RED CHILLI POWDER TURMERIC POWDER KITCHEN SALT

ITEMS - B (STUFFING)

4 KG CHOPPED. CUT INTO CUBES. CHOPPED.

ITEMS - C (GRAVY)

200 ml 2 KG 1/2 KG 100 GRM 25 GRM 20 GRM 10 GRM 25 GRM

CHOPPED. CUT INTO CUBES.

METHOD:

* Boil whole teenday. Make a small opening at the top ro remove the entire inner part of teenday. * In a separate pot, prepare stuffing. First heat oil & toss in rest of the items and cook till thick gravy is formed. Stuff this gravy into the boiled teenday. * Again in a separate pan, make massala with all 'C' items. In a serving dish, put massala in it, place stuffed teenday, garnish with chopped green coriander, tomatoes & onions and serve.

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MURGH CHANAY (Chicken with Chick Peas)
S.NO. ITEMS QTY REMARKS

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15

WATER CHICK PEAS (SMALL) DAL MASOOR (RED LENTIL) FRSH GINGER & GARLIC PASTE (with 100 ml water) KITCHEN SALT WATER

ITEMS - A

ITEMS - B ITEMS - C

5 Liter 1 KG 350 GRM 1 T.SPOON 30 GRM 2 Liter 300 ml 100 GRM 15 30 50 25 30 GRM GRM GRM GRM GRM CUT INTO PIECES

COOKING OIL FRESH GINGER & GARLIC PASTE RED CHILLI POWDER KITCHEN SALT WHITE CUMIN BLACK PEPPER GRINDED GARAM MASSALA POWDER CHICKEN WATER

ITEMS - D

ITEMS - E

2 KG 200 ml

METHOD:

* Soak chana alongwith 'A' items for 4 hours. Replace water and add salt (items 'B') boil till cook. * In a separate pot heat oil and add ginger & garlic paste ('C' items). Cook till it is brown. Add all ingredients of 'D' items and make a massala(thick gravy). Add chicken and water (items'E') and cook till chicken is tender. * Add boiled chick peas, cook for few minutes under low heat. Garnish with sliced boiled eggs and serve.

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CHICKEN HALEEM
S.NO. ITEMS QTY REMARKS

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22

DALL CHANA (BENGAL GRAM) DALL MASOOR (RED LENTIL) DALL MASH SOAKED FRSH GINGER & GARLIC PASTE (with 100 ml water) DALIA (COASELY POUNDED WHEAT) RICE CHICKEN STOCK RED CHILLI POWDER KITCHEN SALT TURMERIC POWDER CHOPPED ONIONS CHOPPED GINGER CHOPPED GARLIC COOKING OIL CHOPPED ONIONS CUMIN POWDER GARAM MASSALA KITCHEN SALT GREEN CARDAMOM POWDER HALEEM MASSALA (50 GRM)

ITEMS - A

ITEMS - B

200 GRM 200 GRM 200 GRM 200 GRM 200 GRM 200 GRM 5 Liter 5 GRM 15 GRM 10 GRM 120 GRM 20 GRM 20 GRM 600 GRM 300 GRM 20 GRM 10 GRM 15 GRM 5 GRM 1 PKT 0.5 KG 70 GRM

SEE RECIPE OF GARAM MASSALA.

ITEMS - C

CHICKEN BOILED & SHREDED LEMON JUICE

ITEMS - D

METHOD:

* Put all 'A' items together and bring them to boil. Keep boiling till every item is cooked & blended. * In a separate pan, make massala (thick gravy) with 'B' items. Add chicken and cooked 'A' items. Cook for 4 - 5 minutes and blend everything with a wooden masher. * Taste with lemon. Garnish with brown onions, chopped green coriander, green chillies & ginger.

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DALL MASOOR (Red Lentil)
S.NO. ITEMS QTY REMARKS

1 2 3 4 5 6 7 8 9 10

DALL MASOOR (RED LENTIL) KITCHEN SALT RED CHILLI POWDER FRSH GINGER & GARLIC PASTE (with 100 ml water) FRESH GINGER & GARLIC PASTE WATER

ITEMS - A

ITEMS - B

1 KG 35 GRM 22 GRM 10 GRM 50 GRM 4 Liter 150 GRM 50 GRM 15 NOS 1/4 T.SPOON

COOKING OIL COOKING GARLIC CHOPPED RED CHILLIES WHOLE WHITE CUMIN

METHOD:

* Put all 'A' items together in a cooking pan and bring them to boil. Remove from the heat when dall is cooked and blended. * In a seperate pan, heat oil, toss in rest of 'B' tems, cook till tender and brown, add in dall and serve.

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ALOO BHAJI (Potatoes)
S.NO. ITEMS QTY REMARKS

ITEMS - A
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 POTATOES - CUT INTO SLICES

ITEMS - B

3 KG

TOMATOES 350 GRM FRSH GINGER & GARLIC PASTE (with 100 ml water)350 GRM GINGER PASTE 50 GRM GARLIC PASTE 100 GRM CORIENDER SEED 5 GRM ONION SEEDS (KALONGI) 10 GRM WHITE CUMIN 5 GRM FENUGREEK SEED (MAITHRAY) 10 GRM RED CHILLI POWDER 20 GRM TURMERIC POWDER 20 GRM KITCHEN SALT 35 GRM COOKING OIL 300 ml KASHMIRI CHILLI POWDER 20 GRM RED CHILLI WHOLE 15 GRM ANISE SEED 5 GRM

ITEMS - C

WATER

ITEMS - D

3 Liter 1/2 T.SPOON 15 PCS 10 GRM 100 ml

WHITE CUMIN RED CHILLI WHOLE GARLIC CHOPPED COOKING OIL

METHOD:

* Peal with potatoes, cut slices into round shape and dip into water. * Prepare massala with 'B' items. * Add potato in masala then cook for 5 minutes. * Add water and cook for another 5 minutes. * In a seperate pan, heat oil, toss in chopped garlic, stir for a while, add rest of 'D' items. Again stir for a while and toss over cooked bhaji.

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SARSO KA SAAG (Mustard Greens)
S.NO. ITEMS QTY REMARKS

1 2 3 4 5 6 7 8 9 10 11 12 13 16 17 18 19

SAAG SARSO (MUSTARD GREENS) 30 KG SPINACH 6 KG MAITHI (FRESH FENUGREEK) 4 KG FRSH GINGER & GARLIC PASTE (with 100 ml water) 6 KG WATER 20 Liter WATER RED CHILLI POWDER RED CHILLI WHOLE FRESH GREEN CHILLIES WHOLE FRESH GINGER - CHOPPED FRESH GARLIC - CHOPPED FRESH GREEN CORIANDER - CHOPPED KITCHEN SALT BUTTER

ITEMS - A

LOCAL VEGETABLE.

ITEMS - B

ITEMS - C

5 Liter 40 GRM 50 GRM 220 GRM 180 GRM 200 GRM 2 BUNCH 110 GRM 2 KG 1.5 KG 100 GRM 50 GRM

(APPROX 200 GRM)

ATTA (FLOUR) COOKING OIL GARLIC

ITEMS - D ITEMS - D

METHOD:

* Put on heat all 'A' items and bring it to boil. Keep boiling till vegetables are tender. Remove from heat, discard extra water. * Again put 'A' items on heat and add 'B' items. Cook till saag turn semi dry. * In order to form saag into a thick paste, mash it by wooden masher or put it through to mincing machine. * In seperate pot, heat the butter (item 'C') and add saag. Cook under low heat while continuously stirring. Add flour (item 'D') and cook still saag is dry and blended. * Lastly, heat oil and toss in garlic (item 'E') and fry to soft. Toss over it into the saag and serve.

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MUTTON PULAO
S.NO. ITEMS QTY REMARKS

1 2 3 4 5 6 7 8 9 10 11 11 12 13 14 15

COOKING OIL CHOPPED ONIONS FRESH GINGER & GARLIC PASTE FRSH GINGER & GARLIC PASTE (with 100 ml water) WHITE CUMIN WHOLE CLOVES CINNAMON STICKS GREEN CARDAMOM WHOLE LARGE CARDAMOM WHOLE JAWATRI (MACE) WHOLE BLACK PEPPER CORN MUTTON FRESH GREEN CHILLIES - CHOPPED WATER DAHI (YOGURT) RICE SOAKED

ITEMS - A

ITEMS - B ITEMS - C

500 GRM 700 GRM 200 GRM 165 GRM 20 GRM 20 NOS 07 NOS 10 NOS 08 NOS 03 NOS 10 GRM 3 KG 10 NOS 5 Liter 100 GRM 4 KG

ITEMS - D

METHOD:

* Heat oil add onions and cook till light brown. Add remaining 'A' items, cook for 2 minutes. * Add 'B' items, cook for another 2 or 3 minutes, keep stirring. Add 'C' items and cook till meat is tender. * Add soaked rice. Cook till rice are done. It is important that as a last step, cook rice under low heat for 20 minutes with lid of the cooking pot tightly closed.

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VEGETABLE PULAO
S.NO. ITEMS QTY REMARKS

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18

WATER RICE (SOAKED) COOKING OIL FRSH GINGER & GARLIC PASTE (with 100 ml water) FRESH GINGER & GARLIC PASTE YOGURT KITCHEN SALT WHITE CUMIN GREEN CHILLIES WHOLE CLOVES CINNAMON STICKS GREEN CARDAMOM LARGE CARDAMOM MACE (SMALL) BLACK PEPPER CORN FRESH GREEN PEAS CARROTS POTATOES
METHOD:

ITEMS - A

ITEMS - B

4.5 Liter 4 KG 500 ml 700 GRM 200 GRM 100 GRM 170 GRM 20 GRM 10 PCS 20 NOS 7 NOS 10 NOS 8 NOS 3 PCS 10 GRM HALF BOILED 1 KG 2 KG 2 KG DICED DICED

VEGETABLES

* Soak rice for half an hour. * Heat oil, add onions and cook till light brown. Add 'B' items and cook for 2 minutes. * Add vegetables and cook till vegetables are half done. * Now add soaked rice and water and cook till 90% done. * On a very low heat and the lid on, cook for 20 minutes till rice are completely done.

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MUTTON & VEGETABLE PULAO
S.NO. ITEMS QTY REMARKS

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19

MUTTON WATER RICE (SOAKED) FRSH GINGER & GARLIC PASTE (with 100 ml water) CHOPPED ONIONS

ITEMS - A

ITEMS - B

3 KG 5 Liter 4 KG 500 ml 700 GRM 200 GRM 100 GRM 170 GRM 20 GRM 10 PCS 20 NOS 7 NOS 10 NOS 8 NOS 3 PCS 10 GRM HALF BOILED 1 KG 2 KG 2 KG DICED DICED

FRESH GINGER & GARLIC PASTE YOGURT KITCHEN SALT WHITE CUMIN GREEN CHILLIES WHOLE CLOVES CINNAMON STICKS GREEN CARDAMOM LARGE CARDAMOM MACE (SMALL) BLACK PEPPER CORN FRESH GREEN PEAS CARROTS POTATOES
METHOD:

VEGETABLES

* Soak rice for half an hour. * Heat oil, add onions and cook till light brown. Add 'B' items and cook for 2 minutes. * Add mutton, stir for 5-6 minutes under medium heat. * Add water, cook till mutton is tender. * Add rice and vegetables and cook till rice are 90% done. * On a very low heat and the lid on, cook for about 20-25 minutes till rice are completely done.

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MUTTON & QABLI CHANA PULAO
S.NO. ITEMS QTY REMARKS

1 2 3 4 5 6 7 8 9 10 11 11 12 13 14 15 16

COOKING OIL CHOPPED ONIONS FRESH GINGER & GARLIC PASTE FRSH GINGER & GARLIC PASTE (with 100 ml water) WHITE CUMIN CLOVES CINNAMON STICKS GREEN CARDAMOM WHOLE LARGE CARDAMOM WHOLE JAWATRI (MACE) WHOLE BLACK PEPPER CORN MUTTON FRESH GREEN CHILLIES CHICK PEAS (HALF BOILED) WATER YOGURT RICE SOAKED

ITEMS - A

ITEMS - B

500 GRM 700 GRM 200 GRM 165 GRM 20 GRM 20 NOS 07 NOS 10 NOS 08 NOS 03 NOS 10 GRM 3 KG 10 NOS 1 1/2 KG 5 Liter 100 GRM 4 KG

ITEMS - C

ITEMS - D

METHOD:

* Heat oil add onions and cook till light brown. Add remaining 'A' items, cook for 2 minutes. * Add 'B' items, cook for another 2 or 3 minutes, keep stirring. Add 'C' items and cook. * When meat is tender, add soaked rice. Cook till rice are done. It is important that as a last step, cook rice under low heat for 20 minutes with lid of the cooking pot tightly closed.

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PURI PARATHA
S.NO. ITEMS QTY REMARKS

1 2 3 4

MAIDA (WHITE FLOUR) COOKING OIL WATER FRSH GINGER & GARLIC PASTE (with 100 ml water)

5 KG 250 ml 2 : 3 Liter 70 GRM

METHOD:

* Knead all ingredients together to make a dough. Let it stay for atleast 1 hour. * Take out required amount of dough, make paratha and shallow fry it.

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ROGHANI NAN
S.NO. ITEMS QTY REMARKS

1 2 3 4 5 6 7 8 9

MAIDA (WHITE FLOUR) YEAST SUGAR FRSH GINGER & GARLIC PASTE (with 100 ml water) COOKING OIL EGGS WATER DRY MILK KITCHEN SALT

8 KG 20 GRM 70 GRM 1 Liter 400 ML 12 NOS 3 LTR 50 GRM 160 GRM

METHOD:

* Combine yeast, sugar, salt, dry milk in warm water and milk. Then add the other items. Knead to make dough. Let it stay for 1 hour. * Take out required amount of dough. Make nan and bake in tradional tandoor. * Brush ghee before serving.

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GARLIC NAN
S.NO. ITEMS QTY REMARKS

1 2 3 4 5 6 7 8 9 10

MAIDA (WHITE FLOUR) YEAST SUGAR FRSH GINGER & GARLIC PASTE (with 100 ml water) COOKING OIL EGGS WATER DRY MILK KITCHEN SALT GARLIC CHOPPED

ITEMS - A

ITEMS - B

8 KG 20 GRM 70 GRM 1 Liter 400 ML 12 NOS 3 LTR 50 GRM 160 GRM 1/2 T.SPOON

METHOD:

* Combine yeast, sugar, salt, dry milk in warm water and milk. Then add the other items. Knead to make dough. Let it stay for 1 hour. * Take out 100 GRM dough, make nan, put chopped garlic over it and bake in the tradional tandoor. * Brush ghee before serving.

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KALONJI NAN (Onion Seeds)
S.NO. ITEMS QTY REMARKS

1 2 3 4 5 6 7 8 9 10

MAIDA (WHITE FLOUR) YEAST SUGAR FRSH GINGER & GARLIC PASTE (with 100 ml water) COOKING OIL EGGS WATER DRY MILK KITCHEN SALT KALONJI (Onion Seeds)

ITEMS - A

ITEMS - B

8 KG 20 GRM 70 GRM 1 Liter 400 ML 12 NOS 3 LTR 50 GRM 160 GRM 1/4 T.SPOON

METHOD:

* Combine yeast, sugar, salt, dry milk in warm water and milk. Then add the other items. Knead to make dough. Let it stay for 1 hour. * Take out 100 GRM dough, make nan, put kalongi over it and bake in the tradional tandoor. * Brush ghee before serving.

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CHICKEN QEEMA NAN (Chicken Mince)
S.NO. ITEMS QTY REMARKS

ITEMS - A
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 MAIDA (WHITE FLOUR) YEAST SUGAR FRSH GINGER & GARLIC PASTE (with 100 ml water) COOKING OIL EGGS WATER DRY MILK KITCHEN SALT 8 KG 20 GRM 70 GRM 1 Liter 400 ML 12 NOS 3 LTR 50 GRM 160 GRM 2 KG 20 GRM 5 GRM 35 GRM 5 GRM 70 GRM 70 GRM 90 GRM 210GRM

ITEMS - B

CHICKEN QEEMA (MIINCE) RED CHILLI POWDER WHITE CUMIN POWDER KITCHEN SALT GARAM MASSALA FRESH GINGER CHOPPED FRESH GREEN CHILLIES CHOPPED FRESH GREEN CORIANDER CHOPPED ONIONS CHOPPED
METHOD:

SEE RECIPE OF GARAM MASSALA.

* Knead white flour adding all 'A' items. Make dough. Let it stay for 1 hour. * Make chicken mince mix with the help of all 'B' items. * Take out a piece of 100 -110 GRM dough. Stuff mince mixture (approx 100 GRM), make nan and bake in the tradional tandoor. Brush ghee before serving.

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ALOO NAN (With Potato)
S.NO. ITEMS QTY REMARKS

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18

MAIDA (WHITE FLOUR) YEAST SUGAR FRSH GINGER & GARLIC PASTE (with 100 ml water) COOKING OIL EGGS WATER DRY MILK KITCHEN SALT BOILED POTATO ONIONS CHOPPED FRESH GREEN CHILLIES RED CHILLI POWDER TURMERIC POWDER DRY CORIANDER WHOLE GREEN ONIONS CHOPPED WHITE CUMIN KITCHEN SALT

ITEMS - A

ITEMS - B

8 KG 20 GRM 70 GRM 1 Liter 400 ML 12 NOS 3 LTR 50 GRM 160 GRM 2 KG 300 GRM 6 PIECES 15 GRM 5 GRM 5 GRM 30 GRM 10 GRM 10 GRM

METHOD:

* Knead white flour adding all 'A' items. Make dough. Let it stay for 1 hour. * Make potato mix with the help of all 'B' items. * Take out a piece of 100 -110 GRM dough. Stuff potato mixture (approx 100 GRM), make nan and bake in the traditional tandoor. Brush ghee before serving.

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ACHARI PARATHA
S.NO. ITEMS QTY REMARKS

1 2 3 4 5

WHOLE WHEAT FLOUR COOKING OIL KITCHEN SALT FRSH GINGER & GARLIC PASTE (with 100 ml water) ACHAR PASTE (MIX PICKLE PASTE)

ITEMS - A

ITEMS - B

2 KG 100 GRM 25 GRM 1 Liter 1 T.SPOON

METHOD:

* Make a dough by mixing all 'A' items. Let it stay for atleast 1 hour. * Take out a 100 GRM portion, add achar paste, make paratha and cook over a tawa (griddle) using oil.

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DHANYA PARATHA (With Coriander)
S.NO. ITEMS QTY REMARKS

1 2 3 4 5 6 7

WHOLE WHEAT FLOUR COOKING OIL KITCHEN SALT FRSH GINGER & GARLIC PASTE (with 100 ml water) GREEN CORIANDER CHOPPED GREEN CHILLIES CHOPPED DRY CORIANDER

ITEMS - A

ITEMS - B

2 KG 100 GRM 25 GRM 1 Liter 1 T.SPOON 1/2 T.SPOON 1/4 T.SPOON

METHOD:

* Make a dough by mixing all 'A' items. Let it stay for atleast 1 hour. * Take out a 100 GRM portion, add 'B' ITEMS, make paratha and cook over a tawa (griddle) using oil.

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MAKAI ROTI (Maize Flour)
S.NO. ITEMS QTY REMARKS

1 2 3

MAKAI ATTA (MAIZE FLOUR) KITCHEN SALT WATER FRSH GINGER & GARLIC PASTE (with 100 ml water)
METHOD:

3 KG 30 GRM 2 Liter

* Knead all ingrediants. Let it stay for an hour. Make required size roti and cook it over tawa (griddle) using oil.

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PLUM CHATNI
S.NO. ITEMS QTY REMARKS

1 2 3 4 5 6 7

DRY PLUM 5 KG SUGAR 6 KG WATER 5 Liter FRSH GINGER & GARLIC PASTE (with 100 ml water) T.SPOON 1 RED CHILLI POWDER 1/2 T.SPOON KITCHEN SALT 2 T.SPOON TATRI POWDER (CITRIC ACID) 2 T.SPOON

METHOD:

* Soak plum for three hours. * Make sugar syrup. Add soaked plum and other ingrediants and cook for half an hour under low heat.

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MINT CHATNI
S.NO. ITEMS QTY REMARKS

1 2 3 4 5 6

FRESH MINT LEAVES FRESH GREEN CORIANDERS FRESH GREEN CHILLIES FRSH GINGER & GARLIC PASTE (with 100 ml water) SUGER KITCHEN SALT

250 GRM 100 GRM 30 GRM 10 GRM 20 GRM 12 GRM

METHOD:

* Grind all above items to make mint chatni.

MINT AND YOGURT CHATNI


S.NO. ITEMS QTY REMARKS

1 2 3

YOGURT MINT CHATNI KITCHEN SALT

1 KG 200 GRM 1 T.SPOON

METHOD:

* Mix all together to make mint and yogurt chatni.

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AMBLI CHATNI (Tarmarind)
S.NO. ITEMS QTY REMARKS

1 2 3 4 5 6

AMBLI (TARMARIND) WATER

ITEMS - A

FRSH GINGER & GARLIC PASTE (with 100 ml water) SUGAR RED CHILLI POWDER KITCHEN SALT

ITEMS - B

500 GRM 1250 ml 200 GRM 50 GRM 2 T.SPOONS 3 T.SPOONS (*RECIPE NO. J-2)

METHOD:

* Soak ambli for about 1/2 hour. Mash the grains of ambli (in soaked condition) and remove all the seeds. Stain this mixture to get required sour water. * In sour water, add all 'B' items & mix to make ambli chatni.

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APRICOT CHATNI
S.NO. ITEMS QTY REMARKS

1 2 3 4 5 6 7 8 9

DRY APRICOT SOAKED

ITEMS - A ITEMS - B ITEMS - C

1 KG 1 KG 4 Liter 2 GRM 5 GRM 2 GRM 10 GRM 2 TAB. SPOONS 4 Liter

SUGAR FRSH GINGER & GARLIC PASTE (with 100 ml water) RED CHILLI POWDER KITCHEN SALT BLACK PEPPER CRUSHED FOUR SEEDS (MELON SEEDS - PEELED) ROOH AFZA SYRUP WATER

METHOD:

* Soaked apricot for 2 hours. * Make sugar syrup with the help of 'B' items. * Add soaked apricot and other 'C' items and cook for 1 hour under medium heat till apricot is tender. * Apricot chatni can also be served in the grinded form.

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CUMIN RAITA
S.NO. ITEMS QTY REMARKS

1 2 3

YOGURT 1 KG WHITE CUMIN 15 GRM TABLE SALT 10 GRM FRSH GINGER & GARLIC PASTE (with 100 ml water)

METHOD:

* Mix well & use.

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VEGETABLE RAITA
S.NO. ITEMS QTY REMARKS

1 2 3 4 5 6 7 8 9

LAUKI 250 GRM BOILED POTATOES 200 GRM CREAM 100 ml FRSH GINGER & GARLIC PASTE (with 100 ml water)2 T.SPOONS YOGURT 1 KG WHITE CUMIN 1 T.SPOON SUGAR 3 T.SPOONS FRESH TOMATOES 100 GRM FRESH MINT 20 GRM

GRATED SHREDED OR DICED

CHOPPED CHOPPED

METHOD:

* In yogurt, mix everything.

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DALL HALWA (Gram)
S.NO. ITEMS QTY REMARKS

FRSH GINGER & GARLIC PASTE (with 100 ml water)


4 5 COOKING OIL DESI GHEE (BUTTER OIL)

1 2 3

DALL CHANA (BENGAL GRAM) DAL MASH WATER

ITEMS - A

2 KG 1 KG 15 ml

ITEMS - C

1.5 Liter 250 GRM 2 Liter 250 GRM 250 GRM 150 GRM 300 GRM 6 PKT 4 KG

6 7 8 9 10 11 12

COOKING OIL PISTACHIO ALMONDS FOUR SEED (MELON SEEDS - PEELED) GOND PHABRY (EATABLE GUM) ICING SUGAR KHOYA (MAWA)

FOR FRY ONLY

ITEMS - D

METHOD:

* Boil 'A' items remove extra water and grind them finely. * In a karahi, put 'B' items, add grinded dalls and cook on low medium heat. * In a separate pan, fry all 'C' items and add into the cooked dalls. Also add 'D' item. Mix well and server hot.

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DATE HALWA
S.NO. ITEMS QTY REMARKS

1 2 1 1 2 1 2 3 4 5

DATES WATER

(A) (B) (C)

2 KG 5 LTR 1 KG 0.5 KG 200 ML 350 GRM 1 KG 1/4 TS 150 GRM 150 GRM

FRSH GINGER & GARLIC PASTE (with 100 ml water) SUGAR WATER DESI GHEE (BUTTER OIL) KHOYA (MAWA) JALAIBI COLOUR PISTACHIO ALMOND

(D)

METHOD:

* Boil Dates and remove the seeds. Then add milk, grind well till it becomes a hard paste. * Make sugar syrup with 'C' items. * In sugar syrup add date paste and desi ghee, cook for almost 15 minutes at low medium fire. * Mix well. Add Khoaya & colour, again mix well. Garnish with pistachio and almond.

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MANGO DALL HALWA
S.NO. ITEMS QTY REMARKS

FRSH GINGER & GARLIC PASTE (with 100 ml water)


4 5 6 7 SUGAR MANGO KHOYA (MAWA) 1.5 KG 10 KG 2.5 KG

1 2 3

DALL MASH MILK COOKING OIL

ITEMS - A

1.5 KG 2 Liter 3 Liter

SOAKED FOR ATLEAST 8 HOURS.

YELLLOW COLOUR

ITEMS - C

1 T.SPOON

METHOD:

* Get mangoes pulp. * Grind soaked dall in milk to make thin paste. * In a karahi, heat oil and add paste. Under low fire, cook for atleast 1 hour with continuous stirring. * Add 'B' items (including mango pulp) and cook for almost 1 1/2 hours or till it becomes thick and oil separates from the mixture. * Remove extra oil from halwa, add yellow colour. Mix and serve hot.

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SUJI HALWA
S.NO. ITEMS QTY REMARKS

ITEMS - A
1 2 3 1 2 1 DESI GHEE (BUTTER OIL) SUJI (SEMOLINA) BAISAN (GRAM FLOUR) SUGAR WATER 0.5 KG 0.5 KG 75 GRM 1 KG 2 Liters 1/4 T.SPOON

FRSH GINGER & GARLIC PASTE (with 100 ml water) ITEMS - C

GREEN CARDAMOM POWDER

METHOD:

* Heat oil, add suji.After 5 minutes, add baisan. Cook under low medium heat with stirring till it turns light brown and a particular smell of cooked suji and baisan starts coming. Add 'B' items and cook till desired texture is achieved. Add 'C' items before removing from the heat.

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ANDA HALWA (Egg Halwa)
S.NO. ITEMS QTY REMARKS

FRSH GINGER & GARLIC PASTE (with 100 ml water)


4 5 6 7 8 9 10 MILK

1 2 3

PATEES SAMNAK MAIDA (WHITE FLOUR) WATER

ITEMS - A

50 GRM 75 GRM 200 GRM 5 KG

ANGORI

ITEM - C ITEMS - D

TATRY (CITRIC ACID)

7.5 GRM 650 GRM 10 NOS 75 GRM 1 GRM 1 GRM

SUGAR EGGS GHEE (BANASPATI GHEE) SAFFRON YELLOW COLOUR

METHOD:

* In a bowl, mix all 'A' items and then add milk ('B' item). * In a karahi, put this mixture and bring it to boil. * At boiling stag, add tatry('C' item). The milk will start de-composing. Complete the de-composing process and add all 'D' items and cook for about 20 minutes. * Garnish with pistachio and almonds. Serve hot.

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FIRNI (Rice Pudding)
S.NO. ITEMS QTY REMARKS

1 2 3 4 5 6

MILK SUGAR

ITEMS - A ITEMS - B ITEMS - C

10 KG 1800 GRM

FRSH GINGER & GARLIC PASTE (with 100 ml water) Liter 2 RICE FLOUR 550 GRM GREEN CARDAMOM POWDER KEWRA ESSENCE
METHOD:

FINE GRINDING

1 T.SPOON 2 DROPS

* Boil milk, add sugar. * In a seperate bowl, mix rice flour in water and add into the boiling milk. Cook till it is slightly thick. * Add 'C' items. Serve cold.

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GUR RICE (JAGGERY RICE)
S.NO. ITEMS QTY REMARKS

ITEMS - A
1 2 3 4 5 6 7 RICE

ITEMS - B ITEMS - C

1 KG 1.250 KG 1500 ml 20 ml 5 NOS 5 GRM 50 / 50 GRM

SOAKED

GUR FRSH GINGER & GARLIC PASTE (with 100 ml water) COOKING OIL GREEN CARDAMOM ANISE SEED POWDER COCONUT + RAISON

ITEMS - D (GARNISH)

METHOD:

* In boiling water, add soaked rice and boil till rice are 80% done. Remove from the heat and drain out the water. * Make sugar syrup with gur ('B' items). * In a serparate pan, heat the oil, add cardamom and anise seed powder. Now add sugar syrup and semi boiled rice. On a very low heat, with lid tightly closed, cook for almost 20 minutes. Garnish with dry fruit ('D' items) and serve hot with fresh cream.

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ZARDA MATANJAN (Sweet Rice)
S.NO. ITEMS QTY REMARKS

1 2 3 4 5 6 7 8

RICE

ITEMS - A ITEMS - B ITEMS - C

1 KG 1.250 KG 3 Liter 20 GRM 5 NOS 20 GRM

SOAKED

SUGAR FRSH GINGER & GARLIC PASTE (with 100 ml water) COOKING OIL GREEN CARDAMOM BUTTER OIL

CHICKEN / MUTTON ALMOND / PISTA / RAISON

ITEMS - D

250 GRM BONELESS, FRIED 50 / 50 / 5 GRM

METHOD:

* In boiling water, add soaked rice and boil till rice are 80% done. Remove from the heat and drain out the water. * Make sugar syrup with 'B' items. * In a serparate pan, heat oil, add cardamom and cook for 2 minutes. Now add sugar syrup and semi boiled rice and on a very low heat, with lid tightly closed, cook for almost 20 minutes.Remove the lid, add butter oil and further cook for 2 - 3 minutes. * Garnish with fried boneless meat and dry fruit and serve hot.

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GAJRAILA (Carrots & Rice Pudding)
S.NO. ITEMS QTY REMARKS

FRSH GINGER & GARLIC PASTE (with 100 ml water)


4 5 SUGAR GREEN CARDAMOM POWDER 500 GRM 5 GRM

1 2 3

MILK RICE CARROT - GRATED

ITEMS - A

5 Liter 200 GRM 600 GRM

SOAKED.

METHOD:

* Boil milk, add rice & carrots in it. Now cook it for 20 minutes on low flame. Then add items 'B' in it. Cook for 5 - 6 minutes. Serve it cold.

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GAJAR HALWA (Carrots)
S.NO. ITEMS QTY REMARKS

FRSH GINGER & GARLIC PASTE (with 100 ml water)


4 5 6 COOKING OIL GREEN CARDAMOM POWDER KHOYA (MAWA)

1 2 3

CARROTS MILK SUGAR

ITEMS - A

10 KG 4 Liter 1 1/2 KG 250 ml 5 GRM 1 KG

GRATED

ITEMS - C

METHOD:

* * * *

Cook all 'A' items together till milk is dried. Add both 'B' items and cook 10 - 15 minutes. Then add khoya (mawa). Cook for 3 - 5 minutes and mix well. Garnish with pistachio and almonds. Serve hot.

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SUGAR CANE KHEER (Rice Pudding)
S.NO. ITEMS QTY REMARKS

1 2 3 4 6 7 8 9

SUGAR CANE JUICE JAGGERY (GUR)

ITEMS - A ITEMS - B

5 Liter 1 KG

FRSH GINGER & GARLIC PASTE (with 100 ml water) Liter 20 RICE 500 GRM PISTACHIO ALMOND RAISON SILVER PAPER (CHANDI KA WARQ)
METHOD:

ITEMS - C (GARNISH)

200 GRM 200 GRM 200 GRM 12 PAPER

CHOPPED CHOPPED

* Cook 'A' items together till its become sweet syrup. * Boil the milk and add rice. Cook till it becomes semi thick. * Now add sweet syrup and cook for another 4 - 5 minutes. Add 100 GRM chopped pistachio & almond, along with raison. * Pour in service pot and let it be cool. Then add the remaining garnish and serve.