Chef Vj

Vegetable Jal Frezi (3 portions)

Potatoes	100 gms.
Carrots	100 gms.
Cauliflower	100 gms.
French Beans	100 gms.
Capsicum	75 gms.
Tomatoes	150 gms.
Onions	75 gms.
Oil (to deep fry vegetables)	60ml.
Cumin Seeds (Jeera)	1 tsp.
Ginger/Garlic/Green Chilli Paste	50 gms.
Red Chilli Powder	1 tsp.
Coriander Powder	1½ tsp.
Turmeric Powder	½ tsp.
Chopped Coriander Leaves	2 tbs.
Salt	to taste

^{^{Peel potatoes and
cut like finger chips. Break cauliflower into florets. Cut French beans each into two
lengthwise. Peel and cut carrots into batons. Cut capsicum into thick juliennes, tomatoes
into 8 wedges each and slice onions.}

^{Parboil potatoes
and deep fry till done and light golden.}

^{Deep fry all
vegetables separately except tomatoes.}

^{In a kadai/wok,
heat oil, add jeera, when it starts to crackle add onions & sauté, add ginger,
garlic, green chilli pastes, red chilli, coriander and turmeric powders and stir fry for
about 2 minutes.}

^{Add tomato wedges
and stir. Add all the other vegetables & salt and stir fry for about 2 to 3 minutes.}

^{Serve hot garnished
with chopped coriander leaves.}

Begum
ka Pulao (4 portions)

Basmati Rice
300 gms.

Lime Juice
1 tbs.

Tomatoes
¼ kg.

Red Chilli Powder
1 tsp.

Coriander Powder
2 tsp.

Turmeric Powder
½ tsp.

Roasted Peanuts
50 gms.

Chopped Mint Leaves
2 tbs.

Eggplant (Baigan)
150 gms.

Cauliflower
150 gms.

Potatoes
75 gms.

Carrots
75 gms.

French Beans
50 gms.

Green Peas
50 gms.

Ghee (Clarified Butter)
30 gms.

Mustard Seeds
½ tsp.

Fenugreek Seeds (Methi)
¼ tsp.

Cumin Seeds (Jeera)
1 tsp.

Channadal (split Chic Peas without
skin)
1½ tsp.

Urid Dal (split Black Lentil without
skin)
1½ tsp.

Curry Leaves
2 stems

Salt
to taste

Pick, wash & soak
rice in water for 30 minutes and drain. Boil 1.5 litres water in a pan, add salt, stir,
add rice, bring to a boil, reduce to medium heat, add lime juice and continue to simmer,
stirring occasionally, until cooked. Drain and spread on a tray to cool in order prevent
formation of lumps.

Wash eggplant, cut into
½" cubes and keep in a panful of salted water for 5-6 minutes. Heat oil in a
kadhai/wok, add the eggplant cubes, deep fry over medium heat until golden, remove
to absorbent paper .

Peel carrots and
potatoes, wash and cut into ½" cubes. Break cauliflower into small florets and
French beans into diamond shapes. Parboil all vegetables separately and refresh French
beans and green peas in cold water, drain.

Cut green chillies into
diamonds. Chop tomatoes finely.

Heat ghee in a
kadhai/wok, add mustard, fenugreek and cumin seeds, when the seeds begin to crackle, add
channa and urad dal, stir, add curry leaves and stir.

Then add the blanched
vegetables, stir for a few 2-3 minutes, add chopped tomatoes, red chilli, coriander &
turmeric powders, stir fry for 5-6 minutes, add about ¼ litre water, bring to a boil and
simmer, stirring occasionally, until the liquid has fully evaporated.

Now add the boiled rice,
fried eggplant, peanuts, mint and green chillies, stir to mix well and adjust the
seasoning. Cover with a tight fitting lid and allow to steam for a few minutes on a very
slow fire.

Serve hot with cucumber
raita.

Shahi
Tukra (4 portions)

White Bread (crusts removed)
12 slices

Desi Ghee (Clarified Butter)
to deep fry bread

Khoya
250 gms.

Milk
1 litre

Sugar
300 gms.

Sultanas
20 gms.

Almonds
50 gms.

Pistachio
50 gms.

Honey
20 gms.

Saffron
¼ gm.

Kewra or Rose Water
2 tbs.

Chandi ka Varq
2 nos.

^{^{Deep fry bread
slices in ghee until golden brown.}

^{Blanch almonds,
peel off skin, make a fine paste of ½ and flakes of the rest.}

^{Blanch pistachio,
peel of skin, dry and cut into flakes.}

^{Boil milk and add
sugar. When sugar is dissolved stir in almond paste and saffron dissolved in a little warm
milk.}

^{Pass khoya through
a fine wire mesh sieve to remove lumps, add khoya to milk mixture and simmer for about 5
minutes.}

^{Arrange fried bread
slices on a salver, pour over the milk mixture and allow to rest till most of the milk has
been absorbed by the bread.}

^{Sprinkle almond and
pistachio flakes, cover with chandi ka varq.}

^{Before serving
sprinkle kewra or rose water and honey.}}}

White Bread (crusts removed)	12 slices
Desi Ghee (Clarified Butter)	to deep fry bread
Khoya	250 gms.
Milk	1 litre
Sugar	300 gms.
Sultanas	20 gms.
Almonds	50 gms.
Pistachio	50 gms.
Honey	20 gms.
Saffron	¼ gm.
Kewra or Rose Water	2 tbs.
Chandi ka Varq	2 nos.

Basmati Rice	300 gms.
Lime Juice	1 tbs.
Tomatoes	¼ kg.
Red Chilli Powder	1 tsp.
Coriander Powder	2 tsp.
Turmeric Powder	½ tsp.
Roasted Peanuts	50 gms.
Chopped Mint Leaves	2 tbs.
Eggplant (Baigan)	150 gms.
Cauliflower	150 gms.
Potatoes	75 gms.
Carrots	75 gms.
French Beans	50 gms.
Green Peas	50 gms.
Ghee (Clarified Butter)	30 gms.
Mustard Seeds	½ tsp.
Fenugreek Seeds (Methi)	¼ tsp.
Cumin Seeds (Jeera)	1 tsp.
Channadal (split Chic Peas without skin)	1½ tsp.
Urid Dal (split Black Lentil without skin)	1½ tsp.
Curry Leaves	2 stems
Salt	to taste