Preparation to make Dum Aloo, Veg Kolhapuri, Paneer Tikka Masala, Chicken (½ Kg.), Prawns, Boiled Eggs

Ingredients for preparation

Red Gravy Mix 100 gms (8 flat tablespoons = for 8 persons)

Milk 1 cup, Tomato puree 50 gms

Fried baby potatoes 200 gms,

Coriander leaves – 2 teaspoons (tsp)

Fresh cream – for decoration, Oil 2 tablespoons (tbsp)

Butter 2 tbsp

Note: if using it for less than 8 persons then other ingredients should be reduced proportionately

Method

Heat oil and butter in a pan. To it add coriander leaves and tomato puree and cook for a few minutes till the oil separates. Mix the Red gravy mixture in milk and add it to the pan. Cook for 5 minutes till the oil separates. Add the fried potatoes and cook for 5 mins. Garnish with fresh cream and coriander leaves and serve.

Note: Marinate chicken using salt, turmeric, ginger-garlic paste, chilli powder, garam masala, rest for 15 mins, and then cook in oil on medium flame for 15 mins and then add to the above gravy mixture instead of vegetables/paneer

Recipe for preparation to make Veg Peshawari, Chicken (½ Kg.), Prawns, Boiled Eggs
Ingredients for preparation

Brown Gravy Mix 100 gms (8 flat tablespoons = for 8 persons)
Milk 1 cup,
Tomato puree 50 gms,
Boiled mixed vegetables 200 gms,
Coriander leaves 2 teaspoons (tsp),
Paneer 100 gms,
Oil 2 tablespoons (tbsp),
Butter 2 tbsp

Note: if using it for less than 8 persons then other ingredients should be reduced proportionately

Method

Heat oil and butter in a pan. To it add coriander leaves and tomato puree and cook for a few minutes till the oil separates. Mix the Brown gravy mixture in milk and add it to the pan. Cook for 5 minutes till the oil separates.

Add the mixed vegetables and paneer and cook for 5 mins. Garnish with coriander leaves and serve.

Note: Marinate chicken using salt, turmeric, ginger-garlic paste, chilli powder, garam masala, rest for 15 mins, and then cook in oil on medium flame for 15 mins and then add to the above gravy mixture instead of vegetables/paneer

Preparation to make Vegetable Biryani (it can be also used to make Chicken Biryani)

Ingredients for Biryani

Biryani Mix 100 gms (8 flat tablespoons = for 8 persons)
Curd 1 cup,
Tomato puree 100 gms,
Boiled mixed vegetables – 2 cups,
Rice – 3 cups, Chopped green chillies – 4,
Mint leaves,
Fried onions and cashews for garnish,
Saffron soaked in milk – 5 tsp,
Oil 3 tablespoons (tbsp),
Ghee 5 tbsp.

Note: if using it for less than 8 persons then other ingredients should be reduced proportionately

Method

Parboil rice by adding salt and keep aside.

TO MAKE THE VEGETABLE GRAVY :

Mix the Biryani masala in curd and keep aside. Heat oil and ghee in a pan and add green chillies, mint leaves and tomato puree and cook for a few minutes till the oil separates. Add the Biryani masala mix and cook till the oil separates. Add boiled vegetables and mix well. Take a microwave safe bowl or vessel and grease the bottom with ghee and add a layer of rice and sprinkle mint leaves. Add a layer of vegetables and again repeat with rice and vegetables. Top the last layer of rice with fried onions, cashews, mint leaves and saffron soaked in milk. Cover and cook for 10 to 12 minutes. If you are using vessel, cover with aluminium foil and place on a thick bottomed tawa and cook on a slow flame for 10 to 15 mins. Serve hot with raita and papad.

Note: Marinate chicken (700 gm. Breast Pieces) using salt, turmeric, ginger-garlic paste, chilli powder, garam masala, rest for 15 mins and then cook in oil on medium flame for 15 mins and then add to the above gravy mixture instead of vegetables