President's dinner menu for Modi-swearing-in


President\'s dinner menu for Modi-swearing-in, The coronation of the Prime Minister designate Narendra Modi on Monday evening had followed by a \"grand dinner\".

The coronation of the Prime Minister designate Narendra Modi on Monday evening had followed by a "grand dinner".

Here is menu for PM oath- taking ceremony with recipes.

Chicken Hazarvi

Skewered chicken pieces dressed in cream, cheese and aromatic spices grilled to perfection.


•Boneless chicken breast,2 inch cubes 8

•Ginger paste 2 tablespoons

•Garlic paste 2 tablespoons

•White pepper powder 1 teaspoon

•Salt to taste

•Cheese,grated 1/2 cup

•Green chillies,finely chopped 4

•Mace powder 1/4 teaspoon

•Nutmeg powder 1/4 teaspoon

•Fresh coriander leaves,chopped 2 tablespoons

•Egg 1

•Fresh cream 3/4 cup

•Butter for basting


Apply the ginger paste, garlic paste, white pepper powder and salt to the chicken cubes and set aside. Mash the cheese to make it into a smooth paste. Add the green chillies, mace powder, nutmeg powder, coriander leaves and salt. Add the egg and mix well. Add the chicken to the cheese mixture. Add fresh cream and mix gently. Keep in the refrigerator for about two to three hours. Pierce chicken onto skewers and cook in a moderately hot tandoor or a preheated oven (200C) until it is just cooked and lightly coloured. Brush with melted butter and cook for another two minutes till chicken is fully cooked.

Chilled Melon Soup


1 cantaloupe, peeled, seeded and cut into chunks

1 cup plain yogurt

3/4 cup orange juice

1 tablespoon honey

1/4 teaspoon nutmeg

1/4 teaspoon salt

Generous pinch cayenne

Fresh mint, for garnish


Put half of the cantaloupe into a blender along with the yogurt and blend until smooth. Add the remaining cantaloupe and blend again until smooth. Pour into a large mixing bowl. Add the orange juice, honey, nutmeg, salt and cayenne and blend until well mixed. Pour into a soup tureen and chill at least 1 hour before serving. Garnish with fresh mint sprigs before setting out.

Jaipuri Bhindi


•Ladyfingers (bhindi) 500 grams

•Oil to deep fry

•Salt to taste

•Gram flour (besan) 2 tablespoons

•Red chilli powder 1/2 teaspoon

•Chaat masala 1/2 teaspoon

•Dry mango powder (amchur) 1/2 teaspoon

•Cumin powder 1/2 teaspoon


Trim ladyfingers and halve them vertically. Further slice them into thin strips.

Put the bhindi in a bowl, add salt, besan, red chilli powder, chaat masala, amchur and cumin powder and mix well, crushing lightly.

Drop the slices into the hot oil and deep fry on medium heat till golden and crisp.

Drain on absorbent paper. Serve hot.

Birbali kofta


For the Koftas:

4 medium potatoes, boiled

2 tbsp shredded cottage cheese

1 tbsp bread crumbs

11/2 - 2 tsp corn flour

Salt to taste

Chopped green chillies (optional)

1 generous pinch of garam masala powder

Oil for frying

For the Gravy:

1 tbsp poppy seeds

2 tbsp water

1 tbsp yoghurt (ensure it is not sour)

1/2 cup water

2 tbsp olive oil

1 medium onion

1/2 tsp ginger paste

1/2 tsp paste garlic paste

3 green chilles (split in halves)

1/2 inch cinnamon stick

3 cloves

1 bay leaf

3 green cardamoms

3/4 cup milk

11/2 tsp cream

2/3 tsp garam masala powder

1/2 tsp coriander powder

1/4 tsp red chilli powder

Salt to taste

For garnish:

A handful of chopped cilantro (hara dhaniya)


Step 1: Method for making the Kofta

Mash the boiled potatoes and add the cottage cheese. Add the rest of the ingredients and gently knead. Divide in equal portion and make croquettes (it yielded 9 for me) and fry them on medium heat. Remove on an absorbent paper once they turn golden in colour. Keep aside.

Step 2: Method for making the Gravy

Soak the poppy seeds in hot water for 15-20 minutes.

Grind to a fine paste

Whisk the yoghurt with water and keep aside.

Step 3: Finely chop half the onion and make the paste with the rest. (I grate using a grater)

In a frying pan, heat oil and add the whole garam masala – cloves, bay leaf, cardamoms and fry till they change colour and become fragrant.

Add the chopped onion and sauté on medium low heat.

Once the chopped onions start to turn translucent, add the onion paste along with ginger-garlic paste and coriander powder. Add the split green chillies (the amount is not much coz their addition at this stage will only lend the flavour to the dish and not the heat)

Add two tbsp of water and fry them on low heat for 10 minutes or till they become golden.

Once done, add the poppy seed paste and whisked yoghurt. Cook for 2-3 minutes (add water if required)

Add cream, milk, salt, chilli powder, garam masala powder and cook further 2-3 minutes.

The gravy should NOT be thick coz the koftas will absorb moisture from it making it thicker and it will turn further thick on cooling too.

Add koftas and cook them on medium heat for not more than half a minute.

Carefully lift out the koftas and transfer them to the serving dish.

Pour the gravy over the top and serve dotted with cream and garnish with coriander.

Step 4: Note: For extra flavour of cilantro, add it to the gravy at the end of the cooking process and garnish a little on the top.

Note: To save on time, fry croquettes and along with it, prepare the gravy.

Kela Methi nu Shaak


6 baby bananas, peeled & cut into thick circles [when ready to add to the curry]

1 cup roughly chopped fresh methi/fenugreek leaves

salt to taste

1 tsp sugar or jaggery


1 tsp oil

1/4 tsp ajmo/owa/ajwain

1/4 tsp asafoetida

1/2 tsp turmeric powder

1 tsp chili powder (mild)

1/2 tsp Gujarati garam masala


1 tsp freshly squeezed lemon juice


1. Heat oil in a saucepan. Add first three ingredients for tempering. As they splutter, add chili powder and garam masala. Fry for 30 seconds.

2. Add chopped fenugreek leaves. Stir fry for 2 minutes. sprinkle water if necessary. Cook till methi is wilted and is soft.

3. Add jaggery or sugar & salt.

4. Cover and switch off the gas.

5. Now, just before serving, peel and chop bananas. Heat up the saucepan. Add 2 tbsp water. Carefully place bananas in the saucepan. Let it cook for 2-3 minutes.

6. Serve immediately, adding lemon juice.

Tandoori Aloo
12-15 baby potatoes or chote aloo
¾ cup or 1 cup cashew curd or milk yogurt
½ tsp garam masala powder
½ tbsp garlic ginger paste
½ tsp red chili powder
½ tsp coriander powder
1 tsp kasuri methi leaves/dry fenugreek leaves
1 tbsp lemon juice (optional)
black salt or salt as required
oil as required
Rinse the baby potatoes well. do not peel them.
parboil these in a pan or pressure cooker for 1-2 whistles. halve them into two.
mix everything with the yogurt except oil.
now marinate the baby potatoes with the yogurt and keep for 1 hour in the fridge.
grease a pan or tray and bake the aloos with some oil drizzled for 25-30 minutes for 180 degrees C.
sprinkle some black salt, chaat masala and lemon juice or lemon slices.
serve tandoori aloo hot with some mint chutney.
to give a deeper red color to the tandoori aloo, add kashmiri red chili powder. for a no garlic version, simply skip the garlic in the marination.

Galouti Kebab


1 kg lamb meat minced

3 tblsp ginger garlic paste

1 tblsp butter

3 tbsps raw papaya paste

1 tsp red chilli powder

1/4 tsp garam masala powder

1/2 cup chana dal, slightly roasted

Very thinly chopped onions

Salt to taste

Oil for frying the kababs

How to make galouti kebab:

Mix all the ingredients very well with the minced meat and refrigerate for two hours

Now make small patties of the mix and deep fry.

Serve the Galouti Kebab hot with onion rings and mint chutney.

Prawn Stew

Main Ingredients

For Marinating Prawns:

1 pound prawns

1 tbsp ginger garlic paste

1 tsp coriander powder

1 tsp garam masala powder

1 tsp red chilli powder

1 tsp turmeric powder

1 tsp pepper powder

Salt as per taste

For Gravy/ Stew Ingredients

2 medium onion sliced

1 medium chopped

1 tsp ginger garlic paste

1 tsp coriander powder

1 tsp garam masala powder

1 tsp pepper powder

1 tsp red chilli powder

1 tsp turmeric powder

½ cup thick coconut milk

2 green chillies slit

2 springs of curry leaves

1 tbsp tamarind paste

1 tsp mustard seeds

1 tsp fenugreek seeds

1 tbsp coconut oil


Marinate the prawn with the above ingredients and keep it in the fridge for an hour.

Heat coconut oil in a pan,when its hot,add mustard seeds,fenugreek seeds, when it starts splutters.

Add the sliced onions sauté till the onions become translucent.

Add slited green chillies and curry leaves and stir for mins.

Add ginger garlic paste, red chilli powder,corainder powder, gram masala powder, pepper powders and stir till the aroma comes out.

Add the chopped tomato pieces along with little salt and sautee well till the tomatoes are mashed.

Add the coconut milk; tamarind paste and mix well.

Add the marinated prawns to the kadai and cook covered till prawns are done.

Serve with steamed rice.

Arabi Ke Kebab


•Colocassia (arbi) 15-20

•Cumin seeds 1 teaspoon

•Carom seeds (ajwain) 1/2 teaspoon

•Ginger,chopped 1 tablespoon

•Green chillies,chopped 2 tablespoons

•Fresh mint leaves 10-12

•Salt to taste

•Chaat masala 1 teaspoon

•Crushed black peppercorns 1/2 teaspoon

•Oil to shallow fry

•Onion rings for garnish

•Green capsicum,thin strips for garnish

•Red capsicum,thin strips for garnish

•Yellow capsicum,thin strips for garnish


Heat sufficient water in a deep non stick pan, add colocassia and boil till soft. Cool, peel and mash. Dry roast cumin seeds and carom seeds till fragrant. Cool, transfer into a mortar and crush.

Place ginger and green chillies in a deep bowl. Chop mint leaves and add. Add mashed colocassia, salt, chaat masala, cumin-carom seed powder and crushed black peppercorns and mix well with greased hand.

Heat a little oil in a non stick pan. Shape the mixture into even sized round kababs. (You can make the kababs in advance and keep them in the refrigerator till it is time to shallow fry.)

Shallow fry the kababs, turning sides, till evenly golden and crisp on both sides. Serve hot garnished with onion rings and thin strips of green, red and yellow capsicum.

Chicken Chettinad


•Chicken 12 pieces 1 kilogram

•Dry red chilies 6-8 whole pods

•Coconut,scraped 1/2

•Poppy seeds (khuskhus/posto) 2 teaspoon

•Coriander seeds 1 teaspoon

•Cumin seeds 1/2 teaspoon

•Green cardamom 3

•Clove 2

•Cinnamon 1 inch piece

•Star anise 1/2

•Fennel seeds (saunf) 1 teaspoon

•Ginger,roughly chopped 2 inch piece

•Garlic 10-12 clove

•Olive oil 1/2 cup

•Onion ,chopped 1 large

•Curry leaves 10-12

•Tomato,chopped 3 medium

•Red chilli powder 1 teaspoon

•Turmeric powder 1/2 teaspoon

•Lemon juice 1

•Fresh coriander leaves,chopped 2 tablespoon

•Salt to taste


Roast dry red chillies, coconut, poppy seeds, coriander seeds, cumin seeds, green cardamom, cloves, cinnamon, star anise, fennel seeds in two tablespoons of olive oil and grind to a paste along with ginger and garlic.

Heat remaining olive oil in a degchi (a wide thick-bottomed vessel) and fry onion till golden. Add curry leaves and the ground paste and sauté for some time. Add tomatoes, red chilli powder, turmeric powder and salt to taste. Add chicken and mix. Cook for five minutes and then add two cups of water, lemon juice, cover and cook till the chicken is done.

Serve hot garnished with coriander leaves and accompanied with boiled rice or parantha (type of Indian bread).

Pinapple Hallwa


•Pineapple,peeled and chopped 1 small

•Semolina (rawa/suji) 1 cup

•Ghee 1 cup

•Saffron (kesar) a pinch

•Sugar 1 cup

•Cashewnuts 5 - 6

•Almonds 5 - 6


Heat ghee in a pan, add semolina and cook stirring continuously till it turns golden brown. Add saffron and mix. Add pineapple and further cook for two to three minutes. Add two cups of water and mix and cover and cook on medium heat for three minutes. Add sugar and mix. And keep stirring till all the moisture evaporates and semolina is cooked completely. Garnish with cashewnuts and almonds and serve hot.

Gujarati Kadhi


•Buttermilk 3 cups

•Gram flour (besan) 2 tablespoons

•Salt to taste

•Ginger-green chilli paste 1/2 teaspoon

•Pure ghee 1 tablespoon

•Asafoetida a pinch

•Cumin seeds 1/2 teaspoon

•Cloves 1-2

•Cinnamon 1- inch stick

•Curry leaves 7-8

•Jaggery (gur),grated 1 tablespoon

•Fresh coriander leaves,finely chopped 2 tablespoons


Pour buttermilk in a deep bowl. Add gram flour and mix well with a whisk. Add salt and ginger-green chilli paste. Whisk well adding one cup of water. Heat ghee in a pan. Add asafoetida, cumin seeds, cloves, cinnamon and curry leaves. Sauté till cumin seeds start changing colour. Add the buttermilk mixture and cook, on low heat, stirring continuously for five minutes. Add jaggery and stir well. Boil for another five to eight minutes. Garnish with fresh coriander leaves and serve hot.

Potal Dorma (Veg)


8-10 Potol (pointed gourd)

1/2 cup scraped Coconut

1 1/2 tspoon Mustard seeds

5-6 almonds

1 tspoon Ginger paste

1/2 tsp Cumin powder

1/2 tsp Red chili powder

1/2 tspoon turmeric powder

1 tspoon roasted and ground cumin seeds

1 tspoon coriander powder

1 or 2 Bay leaves

3-4 Cardamoms

1 stick cinnamon

1 tomato - chopped

3-4 tbspoon oil

1/4 tspoon sugar

Salt to taste

3/4 cup water


There are few steps which I have tried to divide to make it easier:

Scooping and cleaning the potols: Wash the pointed gourd and scrape the skin alternately. Then cut one end of the potol and start scooping out the seeds and flesh with your finger or with the help of a spoon. Sprinkle little salt and leave for few minutes.

Don't throw the seeds and the flesh, it goes back in the stuffing!

Heat 1 tbspoon oil and fry the Potol till they start to brown and then set them aside.

Making the stuffing: Meanwhile heat some oil in a pan add the mustard seeds. Then add the almonds, coconut and the flesh and seeds that you scooped out. Saute till the coconut slightly changes its color to light brown. Then add salt and sugar, cumin seed powder and 1/4 tspoon red chilli powder, fry them for another couple of minutes. Add 1-2 tspoon water to mix it together. Take it out from the pan and cool it to room temperature. Put it in a grinder and mix it together so the mustard seeds, the potol seeds and the almonds are ground to a smooth mix.

Filling the Potol: Once the filling has cooled, take the potol and stuff it with the mix.

The final putting it together: Heat the rest of the oil in a saucepan and temper it with bay leaves and cardamoms and cinnamon. Add the ginger paste and tomato and saute for a minute. Then add the roasted cumin seed powder, red chilli powder, turmeric and coriander powder. If you have any filling left, add it to the curry now. Add water and adjust for salt. Once it comes to a boil, add the stuffed potols in it and simmer on low heat for 8-9 min till the potol is completely cooked.

Serve the potoler dolma or dorma with plain white rice.



4 Large Potol or Pointed Gourd

200 gms Grounded Mutton

1 Onion

1/2 ” Ginger and 2 cloves of Garlic

3 Green Chillies

1 tsp Cumin

1 tsp Coriander Seeds

1 Potato Boiled

White oil


Sugar to taste

Cooking Procedure:

Peel the potol by rubbing the knife against the skin of the potol. Then cut both ends and scoop out the seeds from the potol using the backside of a spoon. Don’t throw away the seeds it’ll be used for the filling.

Now grind the potol seeds with onion, ginger, garlic and green chillies and make a smooth paste.

In a pan roast cumin and coriander seeds for about 5 mins in low heat. Keep it aside and let it cool.

In a pan heat white oil and then add the grounded mutton and fry it until it is soft.

Add onion and potol seeds paste. Mix well and cover the lid . Let it cook for about 5 mins on a medium heat

Grind the roasted cumin and coriander seeds..

Add salt sugar and roasted cumin and coriander powder and stir well

For binding smash the potatoes and add in the filling. Keep it aside when the filling is done

Rub bit of salt in the potol. Fill the potol with the mixture. Don’t stuff too much filling in the potol. When filling is done make 3-4 holes with the fork on both side of the pointed gourd. This will prevent the filling coming out from the potol while frying.

Heat white oil and shallow fry the potol. Take it out when they are light brown

Potol-er Dorma is now ready to serve.



•Yogurt 2 kilograms

•Saffron (kesar) 7 - 8 strands

•Milk 2 tablespoons

•Almonds 1/4 cup

•Pistachios 1/4 cup

•Sugar to taste

•Green cardamom powder 1 1/4 teaspoons


Hang yogurt in a muslin cloth, in a refrigerator until all the liquid from the yogurt has drained off. (Approximately three hours.) Dissolve saffron in warm milk and set aside. Blanch almonds, cool and cut into slivers. Cut pistachios into slivers and powder sugar. Tie a clean muslin cloth tightly over the mouth of a large clean vessel. The muslin cloth thus acts as a sieve and should not sag in the middle. Use a clean thick string to tie the cloth over the vessel. Transfer the thick yogurt along with the sugar over the muslin cloth, in small quantities. For every cup of thick yogurt, add three fourth cup of sugar. Rub the above mixture firmly over the cloth, till the whole mixture is sieved. Add the dissolved saffron, almonds, pistachios and green cardamom powder to the sieved mixture. Mix well and transfer to a glass bowl and refrigerate till cold.

Dal Makhani


•Whole black gram (sabut urad) 1/2 cup

•Red kidney beans (rajma) 2 tablespoons

•Salt to taste

•Red chilli powder 1 teaspoon

•Ginger,chopped 2 inch piece

•Butter 3 tablespoons

•Oil 1 tablespoon

•Cumin seeds 1 teaspoon

•Garlic,chopped 6 cloves

•Onion ,chopped 1 large

•Green chillies,slit 2

•Tomatoes,chopped 2 medium

•Garam masala powder 1 teaspoon


Pick, wash and soak sabut urad and rajma overnight in three cups of water. Drain. Pressure cook sabut urad and rajma in three cups of water with salt and half the red chilli powder (you can add half the ginger too if you wish) for three whistles. Open the lid and see if the rajma is totally soft. If not cook on low heat till the rajma becomes totally soft. Heat butter and oil in a pan. Add cumin seeds. When they begin to change colour, add ginger, garlic and onion and sauté till golden. Add slit green chillies, tomatoes and sauté on high heat. Add the remaining red chilli powder and sauté till the tomatoes are reduced to a pulp. Add the cooked dal and rajma along with the cooking liquour. Add some water if the mixture is too thick. Add garam masala powder and adjust salt. Simmer on low heat till the dals are totally soft and well blended. Serve hot.

Show Full Article
Download The Hans India Android App or iOS App for the Latest update on your phone.
Subscribed Failed...
Subscribed Successfully...
More Stories