Allure of India

Table of Contents
Page Number
Chefs Choice Guidelines 1

Ginger Scented Cauliflower 3

Rasam 4

Kachaumber Salad 5

Naan 6

Tomato Chutney 7

Samosas 8-9

Pork Vindaloo 10

Goanese Vindaloo Powder 11

Tandoori Chicken 12

Lamb Gosht 13

Vegetable Jalfrezi 14

Rice Pilaf 15

Chick Peas with Ginger 16

Eggplant Bhurtha 17

Cucumber and Radish Raita 18

Palak Paneer 19

Cilantro-Lime Chutney 20

Kurkuri Bhindi 21

2016 by Johnson & Wales University. All rights reserved.

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 Chefs Choice Guidelines
Please Read Thoroughly Before Class

1. Please familiarize yourself with the equipment and product locations in the laboratory.
2. Please inform the chef if you have any food allergies.
3. If you are not sure how to use a piece of equipment, the chef and students will be more
than happy to show you how to use it.
4. When you are ready to begin preparing your food items, please wash your hands
thoroughly.
5. In the event you become injured, please inform the chef ASAP.
6. Please use the 2 ounce ladles to measure 1/4 cup, the 4 ounce ladle for 1/2 cup, and the 8
ounce ladle for 1 cup.
7. Please wear disposable gloves when your hands may touch food that is ready to eat. For
example, slicing vegetables for a salad or while handling cooked, ready to eat, food
items. It isnt necessary to wear gloves if the food you are handling is going to be cooked.
8. Please taste your food with a disposable spoon and then discard.
9. Please use the white towels for handling hot pots, pans, and oven trays.
10. Please remember that our students are here to assist you. They are in the process of
learning culinary skills and may make a mistake. Also, please stack the dirty equipment
below your table so that the students may clean and sanitize them.
11. Please keep your hot food hot, above 140F, and your cold food cold, below 40F.
12. Please use serving utensils to serve your food.
13. Please complete the questionnaire at the conclusion of the class. Make sure to give us
suggestions on the types of classes you would like to see in the future.

3
 Ginger Scented Cauliflower
Yields 10 Servings

Ingredients:
3 tablespoons Oil
1 head Cauliflower
3 each Potatoes, peeled and diced
1 each Onion
3 tablespoons Fresh Ginger
1 clove Garlic
1 teaspoon Cumin
2 teaspoons Coriander
teaspoon Turmeric
teaspoon Cayenne pepper
2 quarts Fond Blanc
2/3 cup Heavy Cream

Method of Production:
1. Dice onion, ginger, garlic
2. Rough dice potatoes and chop cauliflower
3. In stockpot with oil saut onion, ginger, garlic
4. Toss in the cauliflower and potatoes with the seasoning
5. Add the chicken stock
6. Bring to a simmer, and cook until potatoes are tender, about 30 to 40 min
7. Puree soup with immersion blender.
8. Pour in the cream and then serve with a garnish. Take a temperature reading and record
the data in the HACCP daily log book.

4
 Rasam
Yields 20 Servings

Ingredients:
2 cups Crimson lentils
2 quarts Vegetable Stock
2 cups Tamarind Water
1 cup Tomato puree
2 tablespoons Ginger-garlic paste (2 Tbsp. Garlic and 1 Tbsp. Ginger)
2 teaspoons Mustard seeds
1 tablespoons Cumin seeds
1 teaspoon Turmeric powder
1 teaspoon Black pepper powder
1 teaspoon Red chili powder
As Needed Mint leaves, chiffonade
cup Vegetable oil
To Taste Salt and Pepper

Method of Production:
1. Put the lentils in a stock pot and cover with vegetable stock bring to a boil, reduce and
simmer for 30 minutes or until lentils are tender. Remove from heat set aside.
2. Heat oil in a stock pot, add mustard and cumin seed and let it splutter.
3. Add red chili powder, black pepper, tomato puree, ginger-garlic paste and cook for 4
minutes be careful not to scorch. If there is no ginger-garlic paste use 2-1 ratio fresh garlic
to fresh ginger.
4. Add tamarind water.
5. Add lentils and blend in with immersion blender, adjust seasoning and consistency as
needed
6. Hold at 135 degrees or above. Take a temperature reading and record the data in the
HACCP daily log book.
7. Serve and garnish with mint leaves and yogurt sauce.

5
 Kachaumber Salad
Yields 10 Servings

Ingredients:
1 each Red Onion, Macedoine
3 each English Cucumbers, Seeded and Cut Macedoine
6 each Globe Tomato, Seeded and Cut Macedoine
bunch Cilantro, Chiffonade
bunch Mint, Chiffonade
3 each Lemons
1 teaspoon Cumin, toasted and ground
1 each Jalapeno or Serrano, stemmed and seeded, chopped
To Taste Salt and Pepper
pound Mixed Greens rinsed, dried and chilled
Method of Production:
1. Combine the first nine ingredients and allow to marinate for 1 hour.

To Serve:
1. Make a vinaigrette using 1 cup of the tomato chutney, cup of vinegar cup of
vegetable oil. Season to taste with salt and pepper.
2. Set up salad station with a bowl, whish, tongs, gloves, salt, pepper and plates.
3. To order place some of the dressing into the bottom of a bowl, add in a portion of greens
toss and season to taste.
4. Place a portion of Naan bread on a plate and top with the Kachumber Salad, and dress the
greens. Additional chutney may be used to garnish the plate.
Option:
You may opt to add paneer to the plate.

6
 Naan
Yields 10 Servings

Ingredients:
2 tablespoons Salt
2 each Onions, brunoise and caramelized
2 teaspoon Baking powder
8 tablespoons Sugar
4 pounds Flour, all purpose
8 ounces Ghee (or salad oil)
16 ounces Yogurt
36 ounces Milk
2 ounces Dry yeast

Method of Production:
1. Gather all mise en place.
2. Combine milk, sugar, and yeast together in a sauce pan and heat till warm on the back of
the wrist, creating a sponge. Do not boil.
3. Combine flour, baking soda, salt, onion, half the butter and all of the yogurt.
4. Add milk mixture to flour mixture.
5. Place in mixing bowl and mix until wet and dry ingredients are integrated.
6. Place in bowl and cover. Let the dough proof for 30 minutes.
7. Roll out small portions of dough into oval shapes and place on sheet tray with parchment
paper.
8. Make sure salamander is on and have 2 saut pans heating.
9. Bake bread in saut pan under salamander until brown and puffed.
10. You may brush the bread with butter and wrap them in a cloth as they come out of the
oven.
Options: If a tandoori is available use that or a convection oven set for 425F.

7
 Tomato Chutney (Tamatar Chatni)
Yields 10 Servings

Ingredients:
2 pounds Globe tomatoes, seeded and chopped
4 ounces Palm Vinegar
1 each Spanish Onion, brunoise
1 each Cinnamon Stick
To Taste Salt
8 ounces Light Brown Sugar
2 tablespoons Molasses
1 ounce Ginger Root, peeled minced
4 each Cloves Garlic, minced
8 each Whole Cloves
1 teaspoon Fresh Chili Peppers
2 teasooons Ground Coriander Seeds
2 ounces Vegetable Oil
2 tablespoons Black Mustard Seeds

Method of Production:
1. Gather all ingredients.
2. In a saucepan over medium heat, combine tomatoes, vinegar, onions, cinnamon stick and
salt. Heat to boil stirring constantly then reduce to simmer.
3. Add brown sugar, cloves, molasses, ginger, garlic, cloves, chili pepper and coriander
seeds, and cook for 5 minutes.
4. In a saut pan, heat vegetable oil, and saut mustard seeds. Add seeds to Chutney.
5. Cool and serve.
6. Whisk the vinegar and chutney in a bowl, whisk in the oil and season to taste (use a piece
of lettuce to taste).

8
 Samosas
Yield: 16 each

Ingredients:
4 each Russet Potatoes, peeled and chopped
3 tablespoons Coriander, ground
2 teaspoons Cayenne pepper
4 teaspoons Lemon juice, fresh
1 teaspoon Turmeric
4 teaspoons Salt
4 tablespoons Vegetable oil
2 cup Peas, frozen
2 teaspoons Mint, Chiffonade

Ingredients: Dough
6 cups All-Purpose Flour
3 teaspoons Salt
1 teaspoon Baking Powder
teaspoon Chaat Masala
3/4 cup Vegetable oil
1 1/2 cup Water
3/4 cup Cornstarch, dissolved in
cup Water

Method of Production:
1. Set up deep fryer. Gather ingredients and equipment.
Make the Pastry:
1. In a large bowl, combine the dry ingredients.
2. In a measuring cup stir the vegetable oil into the water.
3. Add the liquid to the flour a little at a time, until the dough comes together in a mass that
can be kneaded. Be careful to not add more liquid than is necessary to make a thick
dough.
4. Turn out on a floured work surface and knead for 1 minute. Wrap in plastic wrap and let
rest at room temperature for 30 minutes.
5. Be sure to fry a small piece of the dough to check the seasoning.
Make the Filling:
1. Boil potatoes until soft. Drain, cool and place in a bowl.
2. Rice the potatoes and add the spices, lemon juice and mix well.
3. Heat a saut pan until very hot, add the oil. Add the potato mixture, reduce the heat to
low, and saut, stirring until the spices are fragrant and the potatoes are lightly browned,
about 8 minutes.
4. Return the potatoes to the bowl; fold in the peas and mint. Cool.
Assembling the Samosas:
1. On a floured surface, roll the dough out to about 1/8 inch thickness. Cut these into 8 inch
circles. Brush half the circle with cornstarch slurry.

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 2. Fold the circle in half, fold each half into thirds to form a cone. Fill the cones and brush
the fold with slurry and pinch the end shut.
3. Alternately you may cut the dough out into 4 inch wide by 12 inch long rectangles, add
the filling and fold the packets into triangles, brush the seam with slurry and seal.
4. Deep fry at 350 degrees F, a few at a time, until golden brown, about 5 minutes. Drain
and serve with chutney. Record the temperature in the HACCP log book.

Option:
You may opt to season the Samosas with a blend of popcorn salt and Chaat Masala

10
 Pork Vindaloo
Yields 20 Servings

Ingredients:
4 pounds Pork Shoulder, trimmed and cut into half inch cubes
5 ounces Vinegar
2 each Onion, julienned
4 teaspoons Salt
3 tablespoons Vindaloo Spice Powder
4 cups Tomatoes, canned filets
6 cloves Garlic, minced
4 teaspoons Turmeric
2 ounces Ginger
3 teaspoons Garam Masala
6 each Thai chilis
Ghee or oil for cooking

Method of Production:
1. Begin by combining all of the ingredients except for the turmeric and tomatoes. Let the
pork marinate overnight.
2. In a rondeau, over medium heat add your oil, then turmeric. Add the pork, and its
marinating juice. Let it cook till fragrant and the meat is partially cooked and starting to
firm up. Add the tomatoes and reduce heat to a simmer. Add stock if it gets too thick and
cook until pork is fork tender. Serve or hold at 140F. Record the temperature in the
HACCP log book.

11
 Goanese Vindaloo Powder
Yields 1 Cups

Ingredients:
4-6 each Dried red chili Peppers, broken
cup Coriander Seeds
cup Cumin Seeds
2 tablespoons Black Cumin Seeds
2 tablespoons Black Peppercorns
1 tablespoon Fenugreek Seeds
2 teaspoons Mustard Seeds
1 teaspoon Ground Turmeric
1 teaspoon Ground black cardamom seeds
1 teaspoon Ground Cloves
1 teaspoon Ground Cinnamon
Method of Production:
1. In a medium cast-iron or nonstick skillet, roast together the red chile peppers, coriander,
cumin, black cumin, peppercorns, fenugreek, and mustard seeds. Stirring and shaking the
pan over medium heat until a few shades darker, about 2 min.
2. Let cool and then grind in a spice grinder or coffee grinder to make a fine powder.
Transfer to a bowl and mix in the turmeric, cardamom, cloves, and cinnamon. You may
store in an airtight container in a cool, dark place, about 1 month at room temperature or
about 1 year in the refrigerator.

12
 Tandoori Chicken
Yields 10 Servings

Ingredients:
3 pounds Chicken Thighs
4 tablespoons Fresh lime or lemon juice
To Taste Salt
2 tablespoons Garlic, minced
12 ounces Plain Yogurt
3 tablespoons Ginger, grated
2 tablespoons Cumin, toasted and ground
1 tablespoon Coriander, toasted and ground
2 tablespoons Ground Cumin
3 tablespoons Sumac
1 teaspoons Cayenne pepper
teaspoons Cardamom
teaspoons Ground turmeric
teaspoons Clove, ground
teaspoons Black pepper

Method of Production:
1. Trim the chicken thighs and remove the bones. In a small bowl, mix together the lime
juice or lemon juice and salt and toss the chicken. Cover with plastic wrap and marinate
in the refrigerator about 20 minutes.
2. Make the marinade: Combine the yogurt, garlic, ginger, spices, and salt and pepper,
stirring to mix well. Pour over the chicken, turning the poultry several times. Cover and
marinade 1-2 days for best result.
3. Thread chicken onto skewers for the Tandoori oven. Cook to 165 degrees F and until
well-browned. Record the temperature in the HACCP daily log book.

13
 Lamb Gosht
Yields 10 Servings

Ingredients:
4 pounds Lamb Shanks
2 each Onions, Julinenned
3 each Green Cardamom Pods, toasted and ground
2 each 3 Black Cardamom Pods, toasted and ground
1 each Cinnamon Sticks
2 each Bay Leaves
4 cloves Garlic, pasted with salt
2 knob Ginger, peeled and grated on a micro grater
1 tablespoon Kashmiri Chile Powder
1 tablespoon Cumin Seed, toasted and ground
1 teaspoon Turmeric
1 cup Tomato Filet
2 each Serrano Pepper, seeded and minced
1 bunch Cilantro, chiffonade
16 ounces Fond Brun

Method of Production:
1. Gather all ingredients and equipment.
2. Season shanks and sear in a rondeau being careful not to overcrowd.
3. Toast and grind spices.
4. Add onions and cook till browned.
5. Add garlic, ginger and serranos and cook till fragrant.
6. Add ground spices and cook till fragrant.
7. Add chili powder, bay leaves, cinnamon sticks, tomatoes and fond brun and bring to a
simmer.
8. Add the shanks to the rondeau and bring to a simmer. Cover with a cartouche and foil
and braise in a 350F oven approximately 1 hour and 45 minutes or until the product is
fork tender.
9. Remove the meat and the cinnamon and bay leaves and refine sauce.
10. You may opt to glaze the shanks in a hot oven.
Option: Pull the meat from the bones to increase yield.

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 Vegetable Jalfrezi
(Vegetable Stew with Spices and Vinegar
Yields 10 Servings
Ingredients:
4 cups Vegetable Stock
As Needed Vegetable oil
1 each Spanish Onions, peeled and cut macedoine
9 cloves Garlic, minced
2 tablespoon Ginger root, minced
3 each Chilies, fresh, seeded and chopped
1 bunch Fresh Cilantro, chiffonade
1 tablespoon Cumin seeds
1 teaspoon Ground turmeric
3/8 teaspoon Black peppercorns, ground
3/8 teaspoon Dried red chilies, ground
1 tablespoon Garam Masala
2 teaspoons Paprika
1 pound Globe tomato, cut macedoine
2 pound Tomato, concassee
1 pounds Cauliflower, cut into small florettes
3 each Red Bell Peppers, Parmentier
12 ounces Chickpeas
cup Palm Vinegar
To Taste Salt and Pepper

Method of Production:
1. Gather all mise en place.
2. Put oil in a large rondeau over medium high heat. Add onion, garlic, ginger and green
chilies to oil, and brown for 5-7 minutes, stirring constantly
3. Stir in cumin, turmeric, pepper, ground chili, paprika, and garam masala.
4. Stir in tomato concass, and cook for 5-8 minutes, until tomatoes are soft and oil
separates from masala.
5. Stir in the tomatoes, cauliflower, peppers and chickpeas, add stock as needed. Cover with
a cartouche and simmer 8-12 minutes until the vegetables are done, stirring occasionally
to prevent sauce from sticking to the bottom of the pan.
6. Season with vinegar, salt and pepper
7. Remove and hold at 140F or higher until service. Record the temperature in the HACCP
log book.
8. Garnish with cilantro leaves.

15
 Rice Pilaf
Yields 10 Servings

Ingredients:
2 quarts Basmati rice
4 each Onions, Julienned and caramelized in ghee
3 quarts Water or Vegetable Stock
To Taste Salt
To Taste Pepper
cup Cilantro, chopped
As Needed Ghee
Method of Production:
1. Mise en place. Caramelize the onions in ghee and set aside for later use.
2. Rinse rice several times or until the water runs clear. Soak rice in water for 30 minutes.
Drain and rinse and continue to drain well.
3. Heat a rondeau on the stove and add about a cup of ghee. Toast the rice until fragrant.
4. Add water to the pot and season with salt.
5. Reduce to a simmer and cover.
6. Place in a preheated 350F oven and braise for about 20-25 minutes.
7. Remove from heat and keep covered for 10 minutes.
8. Fluff with a fork.
9. Garnish with cilantro and onions.
10. Hold at 140 degrees or above. Record the temperature in the HACCP log book.

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 Chick Peas with Ginger (Chole)
Yields 20 Servings

Ingredients:
1 #10 can Garbanzo beans
8 ounces Ghee
4 teaspoons Salt
2 each Bay leaf
2 each Cinnamon Stick
1 tablespoon Black Peppercorn, whole
2 teaspoons Green Cardamom Seed, whole, cracked
8 eah Cloves, whole
4 tablespoons Garam Masala
8 tablespoons Ginger, peeled and minced
8 teaspoons Green Thai chilies, seeded and minced
4 teaspoons Turmeric powder
4 teaspoons Paprika
8 teaspoons Coriander, ground
2 teaspoons Cayenne
2 teaspoons Asafetida powder
24 ounces Tomato canned strips
4 teaspoons Salt
2 tablespoons Mango powder
(or 1 oz. Lemon Juice)
1 ounces Chopped Parsley
3 each Lemons, juiced
4 cups Water or Vegetable Stock

Method of Production:
1. In a pan suitable to hold all of the chick peas, melt the ghee and pan-fry the minced
ginger and Thai chilies until lightly browned. Remove from the heat and add the
turmeric, paprika, coriander, cayenne, and asafetida. Mix well to blend.
2. Tie the cinnamon, peppercorns, bay leaf, cardamom and cloves in a sachet.
3. Return the pan to the stove and add tomato concassee. Cook 4 or 5 minutes, or until the
ghee separates from the tomato/spice mixture.
4. Add the cooked chick peas, 4 cups stock the mango powder, the sachet and salt to the
pan. Cook over low heat until the mixture reaches 165 F and thickens.
5. Remove to a serving dish and hold at 135 F or above. Sprinkle with ghee, garam masala,
and chopped parsley.
6. Record the cooking temperature in the HACCP log book.

17
 Eggplant Bhurtha
Yields 10 Servings

Ingredients:
10 each Eggplant, medium
3 tablespoons Vegetable oil
4 each Fresh red or green Chile peppers, seeded and diced
2 large Onions, macedoine
6 large Tomatoes, seeded and chopped
1 cups Cilantro, chiffonade

Method of Production:
1. Gather all mis en place.
2. Rub eggplants all over with oil. Place eggplants on the grill until blackened on all sides.
3. Place eggplants in a bowl and let set until cool enough to handle.
4. Peel off the charred skin from the eggplants and discard .
5. Mash the eggplant together.
6. Heat oil in wok; add peppers and onions and cook until golden. Add the tomatoes and
half the cilantro stirring occasionally until the tomato juice has evaporated
7. Reduce heat and mix in the eggplant and salt, cook for 15 minutes remain stirring
occasionally, during the remaining 5 minutes add the rest of the cilantro. Record the
temperature in the HACCP log book.
8. Remove the Chile peppers.

18
 Cucumber and Radish Raita
Yields 10 Servings

Ingredients:
2 teaspoons Chaat Masala
2 cups Plain Yogurt, whisked until smooth
2 each Seedless cucumbers, grated peeled or unpeeled
9 each Red Radishes, grated and squeezed
2 each Large Firm tomatoes, finely chopped
2 each Fresh Green Chile peppers, minced with seeds
To Taste Salt
To Taste Freshly ground black pepper
To Taste Ground Paprika
To Taste Cilantro or mint leaves
Method of Production:
1. Prepare the Chaat Masala.
2. Place the yogurt in a serving bowl. Add the cucumbers, radishes, tomato, green chile
pepper, Chaat Masala, salt, pepper, and stir to mix well. Garnish with the paprika,
cilantro or mint leaves, and serve.

19
 Palak Paneer
Yields 10 Servings

Ingredients:
1 pound Spinach. Washed and Stemmed
4 each Thai Chilies, Stemmedand minced
6 each Garlic Cloves, Peeled and Smashed
1 inch Ginger, Peeled and Grated

Ingredients: Sauce
2 each Onions, Macedoine
4 each Tomatoes, Concass
8 each Garlic Cloves, Pasted
1 teaspoon Cumin, toasted and ground
teaspoon Turmeric
1 teaspoon Garam Masala, toasted
1 teaspoon Red Chile Powder, toasted
1 teaspoon Fenugreek, toasted and ground
cup Cream
Method of Production:
1. Blanch the spinach, ring well and chop
2. Mince the chilies, garlic and grate ginger
3. To Make Sauce: Saut the onions in a rondeau until lightly caramelized, add tomatoes
and simmer.
4. Add the garlic and ginger and cook till fragrant.
5. Add spices and cook till fragrant being careful not to burn.
6. Add Cream and simmer.
7. Add the spinach.
8. Simmer and adjust seasoning.

20
 Cilantro-Lime Chutney
Yields 10 Servings

Ingredients:
teaspoon Cumin seeds, dry roasted and coarsely ground
1 teaspoon Chaat Masala
2 each Jalapenos, seeds removed and chopped
4 each Quarter sized slices of ginger, peeled
1 each Small green pepper
5 each Scallions, greens only
3 cups Coarsely chopped cilantro
cup Fresh Mint leaves
2 tablespoons Lime juice
1 teaspoon Sugar
To Taste Salt
Method of Production:
1. Combine all ingredients into a food processor with the exception of the lime juice, salt
and sugar.
2. Pulse all ingredients until somewhat chunky
3. Add in lime juice by drizzling in which food processor is in motion.
4. Add sugar and salt.
5. Adjust seasonings.
6. Hold at 40F until ready for service.

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 Kurkuri Bhindi (Spicy Okra Crisps)
Yields 10 Servings

Ingredients:
3 pounds Okra, rinsed, cap removed and cut in 6 pieces lengthwise
1 tablespoons Cayenne
1 tablespoon Turmeric
tablespoon Amchur Powder
tablespoon Chaat Masala
tablespoon Garam Masala
2-3 cups Chickpea Flour
1 tablespoon Chili Powder
To Taste Salt and Pepper
As Needed Popcorn Salt mixed with Chaat Masala

Method of Production:
1. Wash and dry well. Remove the caps and cut lengthwise in 6 pieces (almost a julienne).
2. Mix the cayenne, turmeric, amchur, chaat masala, garam masala, chili powder and some
salt and pepper. Dry toast the mixture till fragrant and remove to a bowl to avoid
scorching.
3. When the okra is crisp tender, remove to a serving dish, sprinkle on the salt and cover for
1 minute before serving. Take a temperature reading and record the data in the HACCP
daily log book.
4. Season the okra aggressively in a bowl and dust with chick pea flour. Toss to coat and
lay out in a single layer on parchment lined sheet pans. Allow to sit for 30 minutes to an
hour.
5. Fry at 350F till crisp and season with the popcorn salt chaat masala mixture.
6. Serve immediately do not cover or hold.

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