Top Recipes For You

Ingredients	Quantity
Summer squash	1 (medium)
Eggs	2
Bread crumbs	1 1/2 cups
Paprika	1 tsp
Mustard powder	1 tsp
Salt and pepper	as needed
Olive oil	as needed

A summer squash has a strong resemblance, in flavor and texture, to a zucchini. You can, in fact, substitute zucchini in this recipe, but it will probably bake a bit more quickly.

Methods to Prepare:

• Preheat oven to 400 F. Grease a large baking sheet with olive oil and set aside.
• Cut your summer squash into wedges. Remove the seeds if they are quite large and set wedges aside.
• Whisk the eggs in a dish and set aside.
• In another dish, combine the bread crumbs, paprika, mustard powder and salt and pepper.
• Start by dipping the wedges, one by one, into the egg mixture and then the bread crumb mixture. Place each wedge on the greased baking sheet. Continue until all the wedges are done.
• You can bake the wedges as is for about 30-40 (until soft inside and golden brown on the outside) as is, but if you want a more golden texture, drizzle or spray some olive oil on top of the wedges. Flip half way through baking.

Note: Serve with ranch or another favorite dip.

Ingredients	Quantity (For 4)	Quantity (For 100)
Mutton	500 gm	12.5 kg
Curds	60 gm	1.5 kg
Onions	225 gm	5.6 kg
Garlic	8 flakes	30 gm
Ginger	5 gm	115 gm
Coriander	5 gm	115 gm
Cardamoms	4	15 gm
Cumin	1/2 tsp	15 gm
Red chillies	3	85 gm
Salt	to taste	100 gm
Sugar	to taste	30 gm
Fat	30 gm	500 gm

Methods to Prepare:

• Clean and cut meat into even pieces.
• Peel and slice garlic, ginger and onions.
• Crush garlic and steep in little water for 15 minutes.
• Pour this water over the mutton and let it stand for half an hour.
• Heat fat. Add sliced onions, mutton soaked in garlic water and broken red chillies.
• In a thin muslin bad tie the sliced ginger, coriander, cumin and cardamoms.
• Add the bouquet garni, salt and sugar and simmer till the mutton is tender.
• Remove the bouquet garni squeezing out as much as possible of the juice into the mutton.
• Add beaten curds and fry the mutton till browned. Then remove.

Ingredients	Quantity (For 4)	Quantity (For 100)
Leg of mutton	500 gm	12.5 kg
Cashew nuts	55 gm	1.35 kg
Dry coconut	55 gm	1.35 kg
Raisins	55 gm	1.35 kg
Red chillies (without seeds)	5 gm	115 gm
Salt	to taste	100 gm
Garam masala	5 gm	115 gm
Garlic	3 flakes	55 gm
Coriander	10 gm	225 gm
Ginger	10 gm	225 gm
Curds	115 gm	2.80 kg
Fat	115 gm	2.80 kg
Lime	1	20 - 25
Raw papaya (peeled)	a small piece	225 gm

Methods to Prepare:

• Grind coriander, chillies and garam masala into a fine paste.
• Grind coconut, cashew nuts and raisins.
• Grind garlic, ginger and raw papaya. Mix with curds and salt. Add lime juice.
• Wash the leg of mutton. With a pointed knife make several gashes all over.
• Smear leg with curds mixture and keep aside for 15 to 30 minutes to allow mixture to seep in.
• Smear ground chillies and garam masala paste over.
• Finally smear the cashew nut paste.
• Put the fat into a strong pan. Add the leg and turn till browned on all sides. Reduce fire to very slow. Cook covered till meat is cooked. Turn frequently.

Ingredients	Quantity
Chicken	1
Butter for batter	125 gm (approx.)
Butter for basting	125 gm (approx.)
Tandoori masala
Hot red chilli powder	5 gm
Kashmiri chilli powder	10 gm
Green chillies	20 gm
Ginger	10 gm
Garlic	10 gm

Methods to Prepare:

• Grind tandoori masala and mix with butter.
• Make incisions or slits on the breasts and legs of the chicken.
• Marinade chicken in the mixture for 10 - 12 hours.
• Bake in the tandoor, basting frequently with butter, till chicken is cooked.

Another method of cooking:

• Remove when three-fourths done.
• Fry in butter, return again to the tandoor for 3 - 4 minutes.
• Keep basting till done.

Ingredients	Quantity (For 6 - 8)
Plump duck	1 (about 1 kg)
Ginger	2.5 cm (1") piece
Garlic	6 flakes
Vinegar	2 tbsp
Salt	to taste
Pepper	1/4 tsp
Butter	15 gm
Oil	60 ml
Onions	115 gm
Tomatoes	225 gm
Kashmiri red chillies or red chillies	2 (seeds removed)
Sugar	1/4 tsp

Methods to Prepare:

• Clean duck and keep it whole.
• Grind ginger, garlic and pepper.
• Apply on duck and prick with a fork to let the spices seep in.
• Marinade in vinegar for half an hour.
• Heat butter and oil in a large thick bottom pan.
• Add sliced onions, ground red chillies and chopped tomatoes. Add duck and brown.
• Add two to three cups boiling water and salt.
• Cook tightly covered till duck is tender.
• Add sugar and remove from fire.

Ingredients	Quantity (For 6 - 8)
Chicken	1 (about 1.5 kg)
Coriander seeds	10 gm
Red chillies	3 to 4
Onions	225 gm
Coconut	1
Potatoes	500 gm
Curry leaves	2 springs
Peppercorns	6
Turmeric	1/4 tsp
Cinnamon	3 to 5 gm
Cloves	3 to 5 gm
Cardamoms	3 to 5 gm
Fennel	3 to 5 gm
Oil (coconut)	15 ml
Small onions	5 gm
Mustard seeds	a pinch
Salt	to taste
Ginger	5 gm
Tempering
Fat	15 ml
Red onion	5 gm
Cinnamon	a small piece
Cloves (optional)	6

Methods to Prepare:

• Clean and joint chicken.
• Roast coriander, red chillies, peppercorns, turmeric, cinnamon, cloves and cardamoms.
• Powder fine and ground into a fine paste with fennel.
• Peel and slice onions. Peel and quarter potatoes. Peel and slice ginger.
• Grate coconut and make three extractions.
• Heat up oil. Fry small onion sliced and mustard seeds.
• When seeds splutter add ground paste, chicken piece sliced onions and curry leaves.
• Saute 3 - 5 minutes. Add salt, cover and cook on slow fire till chicken is nearly done.
• Add third extraction of coconut milk, potatoes and ginger.
• When potatoes are cooked add second extraction. Cook till gravy is fairly thick.
• Add first extraction of coconut milk, bring to boil and remove.
• Heat fat for tempering. Add sliced small onion and slightly crushed cinnamon and cloves. When onions brown, pour over curry mix well.

Ingredients	Quantity (For 4)	Quantity (For 100)
Breast of mutton	500 gm	12.5 kg
Small onions	115 gm	2.8 kg
Garlic	5 gm	115 gm
Ginger	15 gm	340 gm
Cinnamon	2 gm	60 gm
Tomatoes	225 gm	5.65 kg
Water	1.8 litre	44.25 litre
Curry leaves	a few	a bunch
Seasoning and Thickening
Red chillies (without seeds)	5 gm	115 gm
Coriander	15 gm	340 gm
Cumin	a pinch	20 gm
Fennel	5 gm	115 gm
Peppercorns	a few	20 gm
Split bengal gram	15 gm	340 gm
Coconut milk (thick)	300 ml	4.5 litre
Turmeric	a pinch	20 gm
Lime	1	20 - 25
Salt	to taste	100 gm
Tempering
Fat	10 gm	250 gm
Red onions	5 gm	150 gm
Curry leaves	a few	1/2 bunch

Methods to Prepare:

• Cut mutton into neat pieces. Add all the first lot of ingredients and boil till meat is tender.
• Roast and grind red chillies. Grind coriander, fennel cumin and peppercorns.
• Roast bengal gram and grind well.
• Mix all the ingredients with the coconut milk, turmeric, lime juice and salt.
• Fry the onions and curry leaves in fat. Add to mulligatawny, stir well and remove from fire.

Ingredients	Quantity (For 15 - 20)
Leg of lamb	1 (about 2 kg)
Mint	1 bunch
Garlic	1 pod
Green chillies	5 to 6
Lime	1
Large-sized onion	1
Potatoes	250 gm
Brinjal	250 gm
Tomatoes	250 gm
Salt	to taste
Fat	50 gm

Methods To Prepare:

• Saw the leg of lamb into four or five pieces leaving the meat on the bone.
• Grind together mint, green chillies and garlic.
• Add lime juice and rub over meat.
• Melt fat in a shallow pan. Brown meat lightly.
• Reduce fire and cook covered over slow fire, sprinkle a little water every now and then, and turning the meat over.
• When nearly done, add onion cut into rings, peeled and sliced potatoes, tomatoes and small brinjals, cut into halves, with the skin on.
• Cook till vegetables and meat are tender. The meat must be very well cooked and almost falling from the bone.
• Add salt. Mix well and remove.

Ingredients	Quantity (For 4 Packs)	Quantity (For 100 Packs)
Leg of mutton	50 gm	12.5 kg
Tomatoes	115 gm	2.72 kg
Coriander powder	10 gm	250 gm
Saltpetre	5 gm	100 gm
Fat	30 gm	500 gm
Kashmiri chillies (without seeds)	15 gm	225 gm
Ginger	10 gm	225 gm
Nutmeg	a pinch	15 gm
Saffron	a pinch	5 gm
Cumin	a pinch	45 gm
Mace	a pinch	15 gm
Garlic	a few flakes	85 gm
Onions	115 gm	2.72 kg
Ratton jog	a small piece	5 gm
Salt	to taste	100 gm
Stock	as needed	as needed
Milk	enough to dissolve saffron	enough to dissolve saffron

Methods to Prepare:

• Clean and cut meat into 2.5 cm (1') pieces with bones.
• Chop onions grind kashmiri chillies, coriander, ginger, cumin and garlic.
• Heat fat. Fry onion, add ground spices and fry well. Add tomatoes.
• Add meat, half of the saffron and saltpetre.
• Fry for about 5 minutes. Add stock, nutmeg, mace, salt and "rattan jog".
• Cook gently till meat is tender.
• When meat is cooked, add the red of saffron dissolved in a little milk.

Ingredients	Quantity (For 4 Packs)	Quantity (For 100 Packs)
Mutton	500 gm	12.5 kg
Onions	200 gm	5 kg
Poppy seeds	10 gm	225 gm
Almonds	5 gm	115 gm
Coriander	15 gm	340 gm
Ginger	a small piece	85 gm
Kashmiri chillies	10 gm	225 gm
Cumin	a pinch	30 gm
Sultanas	5 gm	115 gm
Fat	50 gm	1.25 kg
Coconut	55 gm	1.35 kg (8)
Curds	115 gm	2.8 kg
Garlic	2 cloves	55 gm
Cloves	2 gm	50 gm
Cinnamon	2 gm	50 gm
Cardamoms	2 gm	50 gm
Dried milk	5 gm	125 gm
Salt	to taste	100 gm

Methods to Prepare:

• Wash and cut meat into 2.5 cm (1' peice).
• Grind poppy seeds, cumin, coriander, ginger, and garlic.
• Remove seeds from red chillies. Soak in water and grind to paste.
• Grate coconut and extract milk.
• Soak dry fruits and nuts in water.
• Heat fat. Fry sliced onions, cloves, cinnamon and cardamoms, then the ground spices.
• Add meat and fry. Add beaten curds, water and salt, cook till meat is tender.
• Add coconut milk, dried milk, sultanas and almonds. Simmer for a few minutes. Remove. Serve hot.

Ingredients	Quantity (For 4 Packs)	Quantity (For 100 Packs)
Veal beef or mutton	500 gm	12.5 kg
Refined flour	10 gm	225 gm
Onions	115 gm	2.8 kg
Pepper	to taste	15 gm
Salt	10 gm	100 gm
Capsicum	55 gm	1.35 kg
Fat	30 gm	225 gm
Tomatoes	115 gm	2.8 kg
Nutmeg	a pinch	10 gm
Stock	590 ml	14.75 litre
Bay leaf	1 leaf	5 gm
Paprika	1 pinch	15 gm
Parsley	1 spring	30 gm

Methods to Prepare:

• Clean and cut meat into even-sized cubes and dip in seasoned flour.
• Remove seeds from capsicum, wash well, drain and chop. Chop onions. Saute onions and capsicum in heated fat.
• Add meat and fry lightly on all sides.
• Stir in blanched tomatoes, seasoning and remaining flour. Add stock and banquet garni.
• Simmer gently till meat is tender.
• Serve with caraway dumplings.

Caraway Dumplings

Ingredients	Quantity (For 4 Packs)	Quantity (For 100 Packs)
Caraway seeds	1/2 tsp	30 gm
Pepper	a pinch	5 gm
Fat	30 gm	455 gm
Refined flour	55 gm	1.35 kg
Baking powder	1/2 tsp	45 gm
Salt	a pinch	30 gm

Methods to Prepare:

• Mix dry ingredients.
• Rub in fat.
• Add cold water and prepare a light dough.
• Divide into walnut-sized portions and form into balls.
• Cook in boiling water or stock for 25 minutes.

Ingredients	Quantity (For 4 Packs)	Quantity (For 100 Packs)
Mutton chops	500 gm	12.5 kg
Carrots	115 gm	2.8 kg
Peas	115 gm	2.8 kg
Onions	115 gm	2.8 kg
Celery	55 gm	1.35 kg
Potatoes	225 gm	5 kg
Tomatoes	115 gm	2.8 kg
Stock	600 ml	14.75 litre
Pepper	to taste	15 gm
Salt	to taste	80 - 100 gm

Methods to Prepare:

• Blanch and pierce the tomatoes.
• Clean and slice carrots and onions and dice potatoes and celery.
• Mix all ingredients together.
• Put into a casserole dish. Cover and cook in a moderate oven till meat is tender (about 2 - 21/2 hours).

Ingredients	Quantity (For 4 Packs)	Quantity (For 100 Packs)
Mid neck mutton of lion chops	500 gm	12.5 kg
Fat	30 gm	455 gm
Carrots	115 gm	2.8 kg
Turnips	115 gm	2.8 kg
Haricot beans	30 gm	680 gm
Onions	55 gm	1.35 kg
Refined flour	15 gm	340 gm
Pepper	a pinch	15 gm
Salt	10 gm	100 gm
Stock or water	590 ml	14.75 litre

Methods to Prepare:

• Soak haricot beans overnight.
• Cut meat into even-sized pieces with bone.
• Heat fat and fry meat.
• Remove meat and add sliced onions and fry.
• Pour off fat.
• Add stock and seasoning. When hot, add meat.
• Simmer till meat is nearly done.
• Blend flour with water. Add to meat and cook for a few minutes, stirring all the time.
• Cut carrots and turnips into cubes and cook with previously soaked haricot beans.
• Put meat in centre of a hot dish with beans and garnish with vegetables.

Ingredients	Quantity (For 4 Packs)	Quantity (For 100 Packs)
Breast of mutton	55 gm	12.5 kg
Refined flour	30 gm	680 gm
Onions	115 gm	2.8 kg
Carrots	225 gm	5.65 kg
Celery	30 gm	680 gm
Turnips	55 gm	1.35 kg
Fat	55 gm	1.35 kg
Tomato paste	225 gm	5.65 kg
Salt	to taste	100 gm
Pepper	to taste	15 gm
Stock	590 ml	14.75 litre

Methods to Prepare:

• Cut mutton into 2.5 cm (1") cubes and dip in seasoned flour.
• Saute carrots, turnips, chopped onions and celery in hot fat.
• Add mutton and fry till all the surfaces are sealed and brown.
• Remove excess fat. Add tomato paste and simmer gently.
• Add stock, season, stir well and cook gently till meat is tender.
• Now thicken gravy by adding remaining flour blended in water.

Ingredients	Quantity (For 4)	Quantity (For 100)
Salmon	500 gm	12.5 kg
Celery	115 gm	2.8 kg
Onions	115 gm	2.8 kg
Butter or margarine	30 gm	250 gm
Milk and salmon liquor	100 ml	2.5 litre
Breadcrumbs	200 gm	5 kg
Salt	to taste	80 - 100 gm
Pepper	a pinch	15 gm
Lime	1	10
Egg	1	20
Court bouillon

Methods to Prepare:

• Clean and boil salmon in Court bouillon(recipe given below)
• Drain but reverse liquor. Remove bones, skin and flake.
• Melt fat and fry finely chopped onions and celery till tender but not brown.
• Combine all ingredients and mix well.
• Pack in to a well-greased loaf tin.
• Bake in moderate oven at 175 degree celsius (350 degree Fahrenheit) for about 1 hour or until slightly brown.
• Serve with Spanish sauce(recipe given below).

How To Prepare Spanish Sauce

Ingredients	Quantity (For 4)	Quantity (For 100)
Onions	30 gm	680 gm
Celery	115 gm	2.8 kg
Capsicum	50 gm	1 kg
Fat	15 gm	340 gm
Tomatoes	450 gm	11 kg
Salt	to taste	80 - 100 gm
Cayenne	a pinch	10 gm
Refined flour	15 gm	340 gm

Methods to Prepare:

• Melt the fat. Add finely chopped onions, celery and capsicum. Fry till browned.
• Blanch tomatoes and make a puree.
• Add tomato puree to the fried vegetables. Add seasoning and simmer slowly until vegetables are tender.
• Add a small amount of water to the flour. Stir into a smooth paste.
• Add flour mixture to sauce and cook until slightly thick.
• And serve hot.

How to Prepare Court Bouillon

Ingredients	Quantity
Water	1 litre
Carrot (sliced)	60 gm
Bay leaf	1
Parsley stalks	2 to 3
Vinegar	75 ml
Peppercorns	6
Onion (sliced)	60 gm
Thyme	a spring
Salt	15 gm

Methods to Prepare:

• Mix all the ingredients and simmer for 3 hours.
• Strain before using.

Ingredients	Quantity (For 4)	Quantity (For100)
Pomfret	500 gm	12.5 kg
Lime	1/2	6
Forecemeat stuffing	55 gm	1.35 kg
Butter of fat	30 gm	680 gm
Pepper	a pinch	15 gm
Salt	to taste	100 gm

Methods to Prepare:

• Scale and wash fish.
• Fillet from one side but do not detach.
• Remove entrails and centre bone.
• Wash thoroughly.
• Stuff with forecemeat stuffing. Tie. Sprinkle with lime juice and seasoning.
• Melt fat in a baking tray. When hot, put in the fish. Cook at moderate heat till tender.
• Baste frequently.

Ingredients	Quantity (For 4)	Quantity (For100)
Pomfret	500 gm	12.5 kg
Milk	10 ml	250 ml
Seasoned flour	15 gm	225 gm
Breadcrumbs	30 gm	455 gm
Fat to fry (absorption)	55 gm	340 gm
Eggs	1	10
Butter (Maitre d' hotel butter)	30 gm	500 gm
Parsley	1 spring	1 bunch
Lime	1/2	6

Methods to Prepare:

• Clean and fillet pomfret
• Dip in milk. And roll in flour
• Coat with beaten egg and breadcrumbs and deep fry it.
• Serve garnished with Maitre d' hotel butter.
• To make Maitre d' hotel butter, cream butter, add chopped parsley and lime juice. Mix well, set in a cool place and use as required.

Ingredients	Quantity (For 4)	Quantity (For100)
Pomfret or any other small fish like herring	500 gm	12.5 kg
Butter	15 gm	340 gm
Lime	1	12
Pepper	a pinch	15 gm
Salt	to taste	10 gm

Methods to Prepare:

• Wash and clean the fish keeping it whole. Wash again.
• Make gashes on the fish. Season and smear with lime juice. Keep aside for some time.
• Heat the grill. Grill on both sides basting with melted butter.
• When browned on both sides, reduce heat and let the fish cook for 5 to 15 minutes. Serve hot.

Ingredients	Quantity
Eggs	8
Butter	60 gm
Milk	30 ml
Salt	to taste
Pepper	1/4 tsp
Tomatoes	450 gm
Onions (chopped)	30 gm
Fat	30 gm
Parsley	a few springs

Methods to Prepare:

• Prepare scrambled eggs as per basic recipe.
• Blanch tomatoes. Cut into halves. Remove seeds.
• Chop roughly. Heat fat. Saute onions without discoloring.
• Add the tomatoes and season.
• Simmer over gentle heat till moisture is evaporated.
• Serve eggs in individual dishes. Place a spoonful of tomato in the centre of each dish of egg and a little chopped parsley on top of the tomato.

Ingredients	Quantity (For 6 Pack)
Fresh curd	150 ml
Milk	150 ml (1 cup)
Cucumber (large)	1/2
Salt and Pepper	as needed
Tomato juice	150 ml (1 cup)
Cold chicken stock	150 ml (1 cup)
Cream	1 tbsp
Prawns (boiled)	30 gm
Hard - boiled egg (chopped)	1/2
Chopped mint	1 level tbsp
Garlic	1/2 clove

Methods to Prepare:

• Mix the curd and milk and keep them aside.
• Peel and dice the cucumber into 0.5 cm (1/4") cubes and sprinkle with salt.
• Mix tomato juice, chicken stock and cream and add the curd and milk miture along with the diced cucumber.
• Season the soup with salt and pepper, stir in the chopped hard - boiled egg, the prawns and the chopped mint.
• Crush garlic and rub round the inside of a large bowl and pour the soup into it.
• Chill before serving.