Dal Masoor Musallam
The purpose of this food production practical is to provide students with the features and characteristics of cuisine.
To understand following -
· Ingredients - Common/Key/Cooking Medium
· Special Cooking Methods
· Popular Dishes
And also to understand the Basic Indian Gravies, being prepared and used in commercial kitchens -
In order to understand these gravies, you are expected to have demonstrated specific learning outcomes. You are also expected to practice these gravies and use them in preparation of dishes.
Practical – 3,White gravy and korma
To qualify and receive marks towards your qualification. The concern faculty will conduct a continuous evaluation of your portfolio for evidence and competency.
The responsibility of learning rest with the trainees (you)
· Be proactive and ask questions.
· Practise the demonstrated dishes in the practical lab as well as at home
The delicately flavoured kebab of spinach, assortment of vegetables and channa dal pan grilled.
Boiled carrots 200 gm
Boiled Beans 300 gm
Boiled Peas 200 gm
Boiled Spinach 300 gm
Boiled Potatoes 100gm
Boiled Chana Dal 50 gm
Green coriander (chopped) 2 tbsp
Ginger (chopped) 1 tbsp
Green chillies 1 tsp
Chat masala 1 tsp
Yellow chilly powder 1 tsp
Javitri elachi powder ¼ tsp
Garam Masala Powder 1tp
Ghee For shallow frying
Squeeze excess water from boiled vegetables and roughly chop them
Pass the boiled chana dal and make a paste of it. Mash the boiled potatoes then add all the ingredients and mix well to form a smooth paste.
Divide the mixture into 20 equal portions and make roundles.
press it between your palms and then folding it back to give it a shape of a tikki.
Heat and grease a mahi tawa or griddle with some ghee and place the kababs in it. Then put on very slow flame. Melt little more ghee and pour on the kebabs when required.
When the sides of the kebabs appear to be of light brown colour, take them out.
Arrange neatly on a plater, sprinkle some kebab masala, and garnish it with onion rings,
lemon wedges and some carved salad of your choice. Serve with mint chutney
Ingredients Quantity Rate Amount
Brown Onions Paste 100 gm
Cashew/Magaz 25 gm
Ginger garlic paste 75 gm
Curd 150 gm
Ghee 100 gm
Cloves 5-6 no
Cardamom 4-5 no
White pepper powder ½ tsp
Large cardamom 4 no
Cinnamon sticks 5 gm
Cumin seeds 1 tsp
Coriander powder 3 tsp
Red chilly powder 2 tsp
Garam Masala powder ½ tsp
Vetiver (kewra water) ¼ tsp
Green coriander leaves for garnish
Almond flakes 1 tsp
Cut the chicken into pieces. Slice the onions,Brown it, soak the cashewnuts in warm water and Make the paste of it.
Heat the ghee in a handi; add whole garam masala and sauté over medium heat.
Add the ginger garlic paste and bhuno Now add the chicken and continue stiring it. Add coriander powder, red chilly powder & salt.
and bhunoo. Add the cashew/magaz paste and stir for 2-3 min.then add the whisked curd cook it for some time. Add some water and allow the chicken to cook.
Now add the pepper powder, Garam masala powder and kewra water and stir.
Portion it in a bowl, Garnish it with coriander leaves and almond flakes. Serve with your choice of Indian bread.
Vermicelli (Semia) 100gm
Milk - 500 gm
Sugar - 4 tablespoons
Cardamom fine powder - ¼ tsp
Cashews / Pista / Badam - 50 gm
Ghee - 1 tablespoon
Roast the vermiceli in little ghee and keep aside.
Boil the milk in a heavy bottom pan. Add the vermicelli and cook till done.
Add sugar, cardamom powder, cashews, raisins mix well and heat it for 2 minutes. Portion in bowls garnish it with nuts and serve hot or cold.
Dastarkhane Awadh – Rakesh Sexane and Sangeeta Bhatnagar
Prashad – Jiggs Karla
The India Cook Book – Pushpesh Pant
Make a list of the dishes that are prepared using White gravy.
· In the following test you will be required to answer all questions.
· You are required to obtain 100% to pass.
· If you do not obtain the pass mark, revise all the learning material and redo the test.