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INDIA'S BEST SETTINGS
The following table presents the various India's Best Programmes,
quantities, standing times and appropriate recommendations.
Code
Food
1
Chicken Biryani
Boneless Chicken - 250 g
Rice - 250 g / Fried Onion - 2
Tomato Puree - 4 tbsp
Garlic Paste - 1 tsp
Ginger Paste - 1 tsp
Red Chili Powder - 1 tsp
Black Pepper Powder -1 tsp
Turmeric - ½ tsp
Mix all the ingredients in rice container stir well and cook. Serve hot
with vegetable raita or gravy.
2
Shahi Paneer
Cottage Cheese - 100 g
Tomato Puree - 2 tbsp
Pure Ghee - 1 ½ tbsp
Garam Masala - ½ tsp
Green Cardamom Powder - ¼ tsp
< Recommendations >
Cut cottage cheese in 1 inch cubes. Add all the ingredients mix well.
Cook and serve hot with assorted Indian bread
3
Rismis Matar Paneer
Cottage Cheese - 100 g (diced
Peas - 50 g (frozen)
Cream - 1 tbsp
Garam Masala - ½ tsp
Tomato Puree - 50 g
Add everything in a bowl and cook. Serve hot.
GW731KD-S_XTL_DE68-03896C-07_EN.indd 18
Serving size
700-750
Ingredients
Cloves - 3 to 4
Bay Leaves - 2 to 3
Cardamom - 1
Green Cardamom - 2
Black Pepper - 4 to 5
Cinnamon Stick - ½
Oil - 4 tbsp / Coriander to garnish
Water - 500 ml
Recommendations
700-750
Ingredients
Cumin Seeds - ½ tsp
Salt to taste / Water - 6 tbsp
Tomato ketchup - 2 tbsp
Fresh Cream - 1 tsp
Dry Fenugreek leaves - ¼ tsp
.
150
Ingredients
Coriander Powder - ½ tsp
Tomato Ketchup - 1 tbsp
Pure Ghee - 1 tbsp
Water - ¼ cup
Recommendations
Code
Food
4
Gajar ka Halwa
Carrot - 500 g
Milk - 1 ½ cup
Sugar - 80 g
Recommendations
n a microwave safe glass dish add grated carrot and all the
I
ingredients. Cook and serve hot with cold and fresh cream.
5
Chicken Cofta Curry
Minced Chicken - 400 g
Ginger Chopped - ½ inch chopped
Fresh Coriander - ½ cup
Salt to taste
Fried onion paste - 2 tbsp
Ginger Garlic paste - 1 tsp
Recommendations
In a bowl add minced chicken, chopped ginger, fresh coriander, salt
and make small balls of the mixture. In another bowl add fried onion
paste, ginger garlic paste, 1 tsp oil and chicken balls than marinate
for 20 minutes. In a microwave safe glass bowl add tomato puree,
red chilli powder, coriander powder, turmeric, cashew nut paste, salt,
oil, water and marinated chicken balls and cook and garnish with
coriander leaves.
Note : Cover with clear foil and make holes to release steam.
6
Amritsari Fish
Fish - 500 g / Curd - 2 tbsp
Coriander Powder - 2 tsp
Ginger Garlic Paste - 2 tsp
Dried Mango Powder - 2 tsp
Cumin Powder - 2 tsp
Red Chilli Powder - 2 tsp
Recommendations
Marinate fish with curd, ginger garlic paste, red chili powder, salt.
Grease a flat dish add tomato, onion and all spices, place the fish
pieces over it and cover the dish with a clear foil and make small holes
to release steam.
18
Serving size
500-550
Ingredients
Khoya 100 g
Desi Ghee - 2 tbsp
Chopped Nuts - 2 tbsp
400-450
Ingredients
Oil - 3 tsp
Red chili powder - 1 ½ tsp
Coriander powder - 1 ½ tsp
Turmeric - ¼ tsp
Cashew Nut Paste - 2 tbsp
Water - ½ cup
600-650
Ingredients
Chicken Colour - 1 pinch
Onion - ½ cup (Chopped)
Tomato - ½ cup chopped
Oil - 1 tbsp
Water - 4 to 5 tbsp
Salt to taste
2015-02-23
10:57:12
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