NARALI BHAT / NARALEE BHAT

NARALI BHAT / NARALEE BHAT


Ingredients
2 cups kolam rice or any scented rice
2 cups sugar
1 cup jaggery
1 cup milk
1 ½ cups scraped fresh coconut
5 cloves/Lavang
5 cardamom/ Velachi
2 teaspoon raisins/Bedane
1 teaspoon saffron/Keshar mix with 2 tbsp milk
2 teaspoons lemon juice
20 Kaju/cashew nuts (chopped into pieces)
4 cups warm water to cook rice
½ cup pure ghee 
Method
1) Wash rice and drain excess water. Keep aside for an hour.
2) Put 2 teaspoons ghee in a thick-bottom pan or rice cooker. Add cloves and cardamom and fry for a minute. Then add rice and fry for 2 minutes. Add a pinch of salt, lemon juice and water in it and steam it till the rice is cooked.
3) Spread the rice on a plate and keep aside to cool.
4) Put sugar, milk and jaggery in a thick-bottom pan and stir it constantly with the gas on low flame. When sugar and jaggery dissolves add coconut and mix well.mixture becomes thick , remove from flame. Add to it the mixture of milk-saffron, cashew nuts and raisins and mix it well.
5) Fold in the cooled rice into the above mixture and mix it together gently. Put the pan on a low flame and cook it for 4 to 5 minutes (the rice will absorb most of the sugar syrup). Remove from flame, add remaining ghee and cover it.
6) Keep the rice covered for about an hour and then serve.

For more delicious Recipes visit here 

New Hotel Restaurant Management Kitchen designing Menu Planning and More

penguinehotelguidelines@gmail.com

satyendrajog@gmail.com

+91 9594501858 

palak paneer / alu / mutter / soya

palak paneer / alu / mutter / soya 

very tangy tasty dhaba style palak gravy can be used for veg - nonveg preparations 
like palak paneer , alu palak , soya palak , chana palak, chicken palak , mutton palak 
or plain palak it has very bright green colour 

ingredients 

palak / spinach cleaned and chopped ------ 1bunch
onion chopped -------------------------------- 1 medium
onion chopped ---------------------------------2 tbspn
tomato chopped ------------------------------- 1 tbspn
tomato chopped ------------------------------- 1  medium
garlic chopped --------------------------------- 1 tbspn
ginger chopped --------------------------------- 1 tbspn
green chilly chopped --------------------------- 2 nos
curd whisked ------------------------------------ 3 tbspn
cream----------------------------------------------2 tbspn
oil ------------------------------------------------- 2 tbspn
butter --------------------------------------------- 1 tbspn
PENGUINE GRAVY MASALA ------------- 1 TSPN
corriander powder ------------------------------- 1 tspn
cumin seeds---------------------------------------- 1 tspn
coriander chopped -------------------------------5 tbspns
mint leaves  chopped -----------------------------1 tbpn
turmeric powder -----------------------------------1 tspn
red chilly powder --------------------------------- 1 tspn
salt -------------------------------------------------- as per taste

method
heat oil in a pan add cumin seeds as cumin crackels add onins and fry till translucent then add ginger and garlic and green chillies  and fry for a while then add tomatoes and fry till tomatos are soft add chopped spinach and add 1 tspn salt and fry till spinach is completely soft then add mint leaves and coriander leaves fry for a while and cool the mixture and grind to a coarse paste.
now hear another pan ad butter and 2 tbspns chopped onions fry till translucent then add 1 tbspn chopped tomatoes fry till tomatoes are soft then add turmeric and chilly powder fry for a while then add ground paste of palak add water as required the consistency of gravy fry for 1 minute then add curd and mix well cook for 2 minutes then add PENGUINE GRAVY MASALA , coriander powder and mix well and bring to boil finish up with cream mix again adjust the seasoning and add finally add boiled / fried cubed potatoes or cubes paneer or mutter or soya chunks as per your choice serve with roti or chapati

New Hotel Restaurant Management Kitchen designing Menu Planning and More

penguinehotelguidelines@gmail.com

satyendrajog@gmail.com

+91 9594501858 

SUMMER BLUE MOCKTAIL / SUMMER COOLER

SUMMER BLUE MOCKTAIL
A COOL DRINK FOR SUMMER TO REFRESH YOUR MIND AND BODY

Ingredients

pineapple chopped ------------------ 1 cup
banana chopped ---------------------- 1/2
mint leaves ---------------------------2 nos
black pepper corns ------------------ 4 nos
citrus blue syrup --------------------- 3 tbspn
chilled water --------------------------- 1 cup
crushed ice ----------------------------- 1/2 cup
black salt -------------------------------- 1 pinch

Method
mix in all the ingredients except ice and water in a blendor and blend for till all the items are crushed prperly . then add water and ice and blend again till smooth ( it will not be smooth like puree)
transfer to serving glass garnish with mint leaves and citrus blue syrup 

( do not strain)

New Hotel Restaurant Management Kitchen designing Menu Planning and More

penguinehotelguidelines@gmail.com

satyendrajog@gmail.com

+91 9594501858 

GRAVY / RESTAURANT STYLE BASE GRAVY

GRAVY / RESTAURANT STYLE BASE GRAVY

Ingredients

onions -------------------------------------- 200 gms
tomato ------------------------------------- 100 gms
cashewnuts--------------------------------- 15 gms
PENGUINE GRAVY MASALA ------ 1tbspn
red chilly powder -------------------------1 tbspn
turmeric-------------------------------------1/2 tbspn
kashmiri dried red chilly ---------------- --5 nos
garlic -----------------------------------------5 pods
ginger ----------------------------------------1/2 inch
oil --------------------------------------------2 tbspn + 2 tbspn
salt ---------------------------------------- as per taste

Method
. soak red chillies ginger and garlic in hot water for 15 minutes.and then grind to fine paste.
slice onions and tomatoes, heat  2tbspn oil in a thick bottom pan add onions tomatoes and cashewnuts  now add 1 tspn salt .stir fry till onions are light brown and tomatoes very soft.
cool and grind to a fine paste .
now heat 2 tbspn oil in another pan / kadhai add red chilly garlic and ginger paste and fry till all the moisture evaporates.
now add red chilly powder , turmeric powder and PENGUINE GRAVY MASALAstir for a while and then add onion tomato cashew paste and fry for two minutes now add salt as per taste and 4 cups of water now slow down the flame and cook till oil comes on the surface stirring occasionally
now your base gravy is ready you can use this for preparing veg non veg gravy dishes.

how to make diffrent dishes using base gravy please drop a comment in the comment box

New Hotel Restaurant Management Kitchen designing Menu Planning and More

penguinehotelguidelines@gmail.com

satyendrajog@gmail.com

+91 9594501858 

Veg dum biryani / suran dum biryani (without mix veg)

Basmati rice -500 gms        

Oil  ---- 5 tbspn

Oil ------------ for frying  

Ghee--------- 2 tbspn

Tej patta ------4-5 nos

PENGUINE BIRYANI READY MIX MASALA ------ 25 GMS

Curd ----------- 300 gms

Suran ------------ 300 gms large cubes

Salt --------- to be added in rice

buy penguine biryani masala online free delivery 

METHOD

Soak the basmati rice in water for minimum 1 hour

Deep fry the suran cubes  on slow flame till brown colour and keep aside

Boil 1.5 ltrs of water  with tej patta  and salt as per taste

( boiling water for rice cooking should have very salty taste )

Add strained rice in the boiling water with 1 tspn oil and cook till ¾ done remove the excess water and keep aside

Mix in the PENGUINE BIRYANI READY MIX MASALA and curd together

(do not add salt )

Now heat thick bottom pan add the remaining oil  add the curd mixture and fried suran and fry for a while the add 3 tbspn water and cook further  till yhe oil comes on the surface switch of the flame and transfer the cooked suran masala in another bowl keeping 1/3 portion in the same pan

Now layer the 1/3 rice over it

Then again add 1/3 suran masala then 1/3 rice and so on

Now sprinkle 4 tbspn water on top of the final layer of the rice 

buy penguine biryani masala online free delivery 

New Hotel Restaurant Management Kitchen designing Menu Planning and More

penguinehotelguidelines@gmail.com

satyendrajog@gmail.com

+91 9594501858 

BHARLI VANGI / STUFFED BRINJAL (NON SPICY)

THE  ALL TIME  FAVOURATE  BHAJI  OF  MAHARASHTRA IS  BHARLI  VANGI

 RECIPE / PAKAKRUTI  FOR BHARLI  VANGI OR STUFFED  BRINJALS 

Ingredients:
½ kg small eggplants
For stuffing / masala:
1/2 cup dry fried coconut, 

1/2 cup fresh coconut roasted light brown 

1 tbsp. chili powder, 

2 tbsp. goda masala/black maharashtrian masala, 

¼ cup CRUSHED peanut  (roasted coarsely ground), 

½ cup coriander leaves chopped, 

1 tbsp. tamarind paste, 

1 TSPN jaggery, 

salt to taste.

For tempering:
Pinch of mustard and cumin seeds,

 pinch of asafetida(hing), 

pinch of fenugreek(methi) seeds 

 pinch of turmeric, 

5-6 tsp oil

               BUY LOVELY HAND BAGS

Method:
To make stuffing easier, remove the stem of eggplants and give 2 slits. 
Put them in water and keep aside. 
Grind all ingredients together listed under stuffing.EXCEPT CRUSHED PEANUTS 
Make a fine paste/masala.ADD CRUSHED PEANUTS  
Stuff all the eggplants with masala. 
Heat oil in a deep frying pan. 
Add mustard and cumin seeds followed by asafoetida 
Add fenugreek seeds. 
Add turmeric and stuffed eggplants. 
Cover up for 5 min. 
Now add water just to cover the top of the eggplants.ALSO ADD REMAINING STUFF MASALA 
Again cover up till eggplants get fully cooked. 
Stir and garnish with coriander leaves. 
Goes very well with BHAKRI OR CHAPATI OR RICE

New Hotel Restaurant Management Kitchen designing Menu Planning and More

penguinehotelguidelines@gmail.com

satyendrajog@gmail.com

+91 9594501858 

DALIMBI / VALACHI USAL

Ingredients:

3/4 cup Vaal (Field Beans)

1 tbsp Oil,

 ¼ tsp Mustard Seeds,

 ½ tsp Cumin seeds, 

1/8 tsp Asafoetida Powder, 

1/2 tsp Red Chili Powder
4 Curry leaves
2 green chilies halved
4 tbsp coconut, grated
1 tsp Cumin seeds
1 tsp Jaggery
2 Kokum
¼ cup green corriander, finely chopped
salt to taste

BUY LOVELY HAND BAGS

Method:

Soak Vaal beans in lukewarm water for 10 to 12 hours. After 10 to 12 hours, drain water. Take a clean Cotton Cloth, transfer soaked Vaal beans in this cotton cloth. Hold all the edges together. Twist the edges and tie a knot tightly. Place in warm place for sprouting for about 8 to 10 hours. Once Vaal Beans are sprouted, loose the knot. Take a container half filled with lukewarm water. Transfer Vaal in it and let it stand for 10 minutes. Very gently remove the skin. These beans are very delicate and can get break because of harsh handling. After soaking 3/4 cup dried Vaal beans, we get 1¼ to 1½ cup Vaal / Dalimbya to make Usal.
Grind together coconut cumin seeds to a fine paste.
Heat a saucepan, add 1 tbsp Oil and wait until hot. Add and let splutter Mustard seeds. Add Cumin, Asafoetida, Turmeric Powder green chillies and Red Chili Powder. Also add Curry leaves and Corriander, stir for few seconds. Add peeled Vaal Seeds. Stir very gently. Add 1½ cup water, Kokum, and salt to taste. cover and cook for few minutes.
Once Vaal beans are half done, add coconut paste, Jaggery. Cover and cook for few minutes. Vaal seeds are very delicate so handle carefully.
Once Usal is done sprinkle some fresh coconut and chopped cprriander leaves. Serve hot with Chapatti. 

New Hotel Restaurant Management Kitchen designing Menu Planning and More

penguinehotelguidelines@gmail.com

satyendrajog@gmail.com

+91 9594501858