22
ENGLISH
code food
Serving
size (g)
Ingredients
Recommendations
1-08
Mixed
Masala
Veggies
300-350
Beans - 100 g (diced),
Carrot - 4 small (diced),
Onion - 2 chopped, Tomato
- 2 chopped, Turmeric - ½
tsp, Chili Powder - ½ tsp,
Garam Masala - ½ tsp,
Coriander Powder - 1 tsp,
Salt to taste, Cloves - 2
(crushed), Khoyaa(Dried
residue of boiled milk) - 50
g(grated)
Add all in a bowl, cover with
cling foil and make holes to
release steam. Cook and
serve hot.
1-09
Paneer
Peshawari
150-200
Cottage Cheese - ½ cup,
Cashewnuts - 1 tbsp,
Chopped Ginger - ½ tsp,
Chopped Green Chillies
- 1 tsp, Mava - 2 tbsp,
Cardamoms - 3, Cloves - 2,
Onion Paste - 1 tbsp, A
pinch white pepper powder,
Milk - ½ cup, Cream - 1
tbsp, Sugar - a pinch, Oil -
2 tsp, Salt to taste, Saffron
Threads and blanched
almonds for garnishing
Add everything in a bowl
and cook. Garnish with
saffron and almond than
serve hot.
1-10
chicken
Kali Mirch
200-225
Boneless Chicken cubes - 1
cup, Cream - 4 tbsp, Milk
- 3 tbsp, Oil - 2 tsp, Salt
to taste
to be ground to a
paste :
Chopped Onion
- ½ cup, Cashewnuts - 3
tbsp, Chopped Garlic
- ½ tsp, Ginger - ½ tsp,
peppercorns - 2 tsp, Cream
for garnishing.
Add everything in a bowl
and cook. Garnish with fresh
cream and serve hot.
1-11
Rismis
Matar
Paneer
150
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
Add everything in a bowl
and cook. Serve hot.
code food
Serving
size (g)
Ingredients
Recommendations
south India’s Best (13)
2-01
ldli
15-20
Semolina - 100 g, Curd
- 200 g, Capsicum - ¼
cup (fine chopped), Onion
- ¼ cup (fine chopped),
Tomatoes - ¼ cup (Fine
chopped), Salt to taste,
Regular Eno - 1 ½ tsp,
Curry Leaves - 3 to 4,
Mustered Seeds - ½ tsp,
Oil for greasing, Water for
steaming
Mix all the ingredients in
a bowl, make the batter
of dropping consistency.
Grease the molds and fill
with batter. Pour ½ cup
water in rice container and
place the idli stands. Cook
and serve hot with coconut
chutney.
2-02
sundal
400-450
Brown Chick peas - 2
cups(boiled), Oil - 1 tbsp,
Mustard Seeds - 1 tsp, Split
black gram - 1 tsp, Red
Chili - 1, Asafoetida - ¼ tsp,
Raw mangoes - ½ cup,
Grated Coconut - 2 tbsp,
Green Chili - 1(chopped),
Salt to taste, Lemon Juice
- 1 tbsp
Add all the ingredients and
cook.
2-03
thattai
20-25
Dosa mix - 200 g, Green
Chillies - 1(chopped), Chilli
powder - ½ tsp, Curry
leaves - 5, Butter - 1tbsp,
Salt to taste
Add everything in dosa
mix and knead a smooth a
dough. Make small chaklis
and place the over greased
crusty plate brush them
thoroughly with butter and
cook and serve hot.
2-04
cabbage
Foogath
200
Oil - 1 ½ tbsp, Mustard
Seeds - 1 tsp, Split - black
gram - 1 tsp, Curry leaves
- 4 to 5, Green Chillies - 2
(chopped), Cabbage - ¾
cup, Green peas - ½ cup,
Ginger - 2 tsp (grated), Salt
to taste, Fresh Coconut
grated - ½ cup
Mix everything and cook.
Serve hot.
CE117ADV_XTL-03833A_EN.indd 22
2010-07-27 2:29:07