BALANCE GRAVIES (Indian and Continental)

Makhini Gravy Ingredient Amount (g)

Makhini Gravy Tomato 87.5
Cashewnut 6.5
Garlic Dry As per taste
Kashmiri Chilli 1
Fenugreek Leaves Dried As per taste
Chillies Green As per taste
Bay Leaf 1/2 leaf
Green Cardamom 1 pc
Star Anise 1/2 pc
Cinnamon 1/4 stick
Erythritol / Stevia As per taste
Salt As per taste
Water As per taste
Fresh Cream 1 tea spoon
Butter 1/2 tea spoon
Garnish Coriander Leaves As per taste

Method-
1. Boil the cashews. Cool & grind to a fine paste.
2. Cut tomatoes in 4 pcs, Slit Green Chilly and deseeded Kashmiri Chilly and boil it water.
3. Add Bayleaf, cardamom, cinnamon and Star Phool. Cook the mixture till tomato is cooked
well.
4. Once the Mixure is Cooked, Cool it and Blend it into a smooth paste.
5. Heat Butter in a Vessel, add garlic and saute till golden.
6. Add cashew paste and tomato paste and stir it occasionally till cooked well.
7. Add Erythritol and Kasuri Methi to Stir it for few Seconds.
8. Season with salt. Finish with cream. Switch off the Flame.
 Home style Ingredient Amount (g)
Curry
Tomato 50
Onions 37.5
Cashewnut 6.25
Garlic Dry As per taste
Chillies Green As per taste
Bay Leaf 1/2 leaf
Green Cardamom 1 pc
Star Anise 1/2 pc
Cinnamon 1/4 stick
Salt As per taste
Water As per taste
Fresh Cream 1/2 tea spoon
Butter 1/2 tea spoon
Garnish Coriander Leaves As per taste

Method-
1. Boil the cashews. Cool & grind to a fine paste.
2. Heat Butter in a vessel, add garlic and saute till golden.
3. Add chopped onions and saute.
4. Cut tomatoes in 4 pcs, slit green chilly and boil it in water.
5. Add bayleaf, cardamom, cinnamon and star phool. Cook the mixture till tomato is cooked
well.
6. Once the mixure is cooked, cool it and blend it into a smooth paste.
7. Mix it with the chopped onions.
8. Add cashew paste and tomato paste and stir it occasionally till cooked well.
9. Season with salt. Finish with cream. Switch off the flame.
 Palak Gravy Ingredient Amount (g)
Haryali gravy Tomato chopped 12.5
Spinach puree 43.75
Onion chopped 12.5
Ghee 1/4 tea spoon
Cooking medium 1/4 tea spoon
Ginger chopped As per taste
Garlic chopped As per taste
Chillies Green chopped As per taste
Coriander powder As per taste
Cumin Seeds As per taste
Cinnamon As per taste
Cardamom As per taste
Cashewnut 7.5
Coriander Leaves As per taste
Fresh Cream 1/2 tea spoon
Garnish Coriander Leaves As per taste
Ginger Julienne As per taste

Method-
1. Blanch the spinach in boiling salted water. Refresh, drain and puree.
2. Boil the cashewnut and grind to a smooth paste.
3. The gravy for all the categories is to be cooked together.
4. Heat oil and ghee. Add cumin. When cumin sputters and turns aromatic, add onion and
saute till golden.
5. Add ginger and garlic, saute till cooked. Add green chilli and saute till cooked. Add tomato
and saute till oil starts to separate.
6. Add powdered masalas and saute till they are cooked.
7. Add the cashew paste and saute till oil begins to separate.
8. At this stage the gravy can be made and cooled and refrigerated for later finishing.
9. If the gravy had been refrigerated, reheat it.
10. Add spinach puree and water to bring it to the desired consistency and color.
11. Season with salt, pepper, aromat and erythritol. Stir in chopped coriander and simmer
for for a minute.
12. Finally, stir in the cream, adjust the seasoning and take off the heat.
 Korma Gravy Ingredient Amount (g)
Zaafrani Onion peeled 50
Korma
Cashewnut 6.25
Green Cardamom- whole As per taste
Ginger paste As per taste
Garlic paste As per taste
Chillies Green paste As per taste
Turmeric Powder As per taste
Ghee 1/2 tea spoon
Salt As per taste
Pepper Powder As per taste
Bay Leaf- whole As per taste
Erythritol As per taste
Kesar essence As per taste
Saffron soaked in water As per taste
Fresh Cream 1 1/4 tea spoon
Coriander leaves As per taste
Garnish Coriander leaves As per taste

Method-
1. Boil onions & cashews together, cool & make a smooth paste.
2. Heat ghee in a pot with whole cardamom, saute till it becomes aromatic. Do not burn.
3. Add ginger, garlic & green chili paste & saute till cooked.
4. Add boiled onion & cashew paste & cook over low heat till it starts to ooze out oil.
5. Cook till the gravy thickens & there is no raw flavor.
6. Add water as required to adjust the consistency.
7. Season with salt, pepper & erythritol. Stir in chopped coriander leaves.
8. Add the essence & soaked kesar. Stir in the cream. Heat. Switch off the gas.

Cheesy Pink Ingredient Amount (g)

Sauce
Cheesy Pink Tomato 93.75
Sauce
Cheese 31.25
Butter 1 tea spoon
Garlic Dry As per taste
Oregano As per taste
Pepper Dry (Black) As per taste
Chilly Flakes As per taste
Basil 1
Salt As per taste
Aromat Seasoning As per taste
Fresh Cream 2.5 tea spoons
Method-
1. Pulverize the tomato to a puree. Boil with bay leaf and half the basil leaves, torn. Reduce
to half. Then remove the bayleaf.
2. Heat butter, add garlic and saute till golden. Add oregano, chilli flakes and pepper. Saute
till aromatic and chilli flakes relese their color. Do not burn.
3. Add tomato sauce and saute. Add cheese and stir till it is dissolved. Finish with paprika
powder and remaining basil leaves shredded.
4. Stir in the cream. Adjust consistency. Adjust seasoning with salt and aromat.
3. Add tomato sauce and saute. Add cheese and stir till it is dissolved. Finish with paprika
powder and remaining basil leaves shredded.

4. Stir in the cream. Adjust consistency. Adjust seasoning with salt and aromat.

Arabiatta Ingredient Amount (g)

Sauce
Arabiatta Olive Oil 1/2 tea spoon
Sauce
Tomato 68.75
Garlic Dry As per taste
Oregano As per taste
Chilly Flakes As per taste
Salt As per taste
Pepper As per taste
Basil As per taste

Method-
1. Pulverize the tomato and boil till cooked and reduced to a sauce consistency.
2. Heat olive oil and saute chopped garlic. Add oregano and chilli flakes. Saute till aromatic.
Do not burn.
3. Add the tomato sauce. Bring to a simmer. Add torn basil leaves & heat thru. Season with
salt & pepper. Adjust consistency.
4. Tanginess of the sauce can be adjusted with erythritol and american garden cider vinegar.
Heat.

Cheese Sauce Ingredient Amount (g)

Cheese Sauce Amul Cheesespread 3.5 tea spoons
Salt As per taste
Pepper As per taste
Aromat As per taste
Fresh Cream 3.5 tea spoons
Cheese 2.5 tea spoons
Nutmeg As per taste
Garlic Dry As per taste
Butter 3/4 tea spoon
Method-
1. Prepare the cheese sauce. Heat the butter. Add garlic and saute till golden. Add cream,
cheese spread and processed cheese.
2. Stir on low heat till the cheese has completely melted and mixed. Season the cheese sauce
with pepper and nutmeg.
3. The cheese is already salty, so be careful with salt and aromat. Dont make it salty. Nutmeg
and pepper should also not be excessive.
4. Adjust the sauce to a pourable consistency.

Harissa Sauce Ingredient Amount (g)

Harissa Red and yellow capsicum 56.25

Kashmiri Chilli 7.5

Olive Oil 1/2 tea spoon
Chilly Flakes As per taste
Garlic Dry As per taste
Salt As per taste
Pepper As per taste
Lime Seasoning powder As per taste
Erythrytol As per taste
Coriander As per taste
Fennel As per taste
Cumin Seeds As per taste
Garnish Parsley As per taste

Method-
1. Marinate red bell peppers in oil, roast them in oven till cooked & charred from top.
Immediately transfer them to a bowl/pot & cover them with a cling wrap. Allow it to cool &
peel off the skin & de-seed it.
2. Heat oil & add cumin, fennel & coriander seeds & let it sizzle.
3. Add kashmirii red chili paste & cook till it oozez out oil.
4. Make a smooth paste using the above spice paste & roasted red peppers.

5. Add water & bring it to a boil. Adjust the consistency as required.

6. Season with salt, pepper, erythritol & lime seasoning powder.
 Green Curry Ingredient Amount (g)
Sauce
Green Curry Kaffir Lime Leaves 2.5
Sauce
Thai Heritage Galangal As per taste
Lemon grass As per taste
Coconut Milk 68.75
Erythritol As per taste
Butter 3/4 tea spoon
Soy Sauce As per taste
Art Premium Aromatic As per taste
Mix
Chillies Green As per taste
Namjai Green Curry Paste 8.75

Water 37.5

Method-
1. Crush the green chilly, galangal, lemon grass & kaffir lime leaves.
2. Heat butter in a pot/kadai. Add the curry paste and the crushed spices and saute well. Do
not burn the paste.
3. Add water and bring to a simmer. Put a lid on it and simmer till a flavorful stock is ready.
4. Add the coconut milk. Bring back to a simmer on low heat.
5. Adjust consistency. Adjust seasoning with erythritol, aromat & soy sauce.
6. Take it off the flame. Strain the sauce while hot.

Chilly Garlic Ingredient Amount (g)

Sauce
Chilly garlic Onion Big 12.5
sauce
Garlic chopped As per taste
Ginger chopped As per taste
Cooking medium 1/4 tea spoon
Thai Red Bird Chilli As per taste
Kashmiri Chilli paste 13
Tomato Ketchup 1/4 tea spoon
Erythritol As per taste
Cooking medium 1 tea spoon
Pantai Oyster Sauce 1/2 tea spoon
Vegetable Stock As per taste
Xanthum gum As per taste
Aromat Seasoning As per taste
Salt As per taste
Method-
1. Heat the pan. Add cooking medium in it add. Add chopped onion + garlic + ginger in it and
saute it for 2 to 4 minutes.
2. Add chilly paste and cooking medium to it and stir it.
3. Add ketch up + vinegar + erythritol to the mixture and mix it well, also add salt to it.
4. Add oyster sauce to the pan and mix it well.
5. Add vegetable stock to it and stir for a while.
6. Add xantun gum in liquid form and allow it to cook on high flame till it started to thickens.
7. As the gravy thickens, switch off the flame.