arroz

ArrozIngredients: Rice Coconuts Onion Green peas (frozen) Black peppercorns (whole) Cloves Cinnamon Green cardamom Turmeric Ghee Salt Pre Prep: 1. Pick, wash, soak and drain rice. 2. Slice onions finely. 3. Grate and prepare coconut milk extract. Method: 1. Heat ghee, with whole spices, add turmeric. 2. Add rice and fry well. 3. Add coconut milk and water to make double the quantity of the rice. 4. Cover and cook till 3/4th done, add the peas and mix once. 5. Cover and cook till done. Standard: Well cooked rice with well separated grains, not lumpy or mashed. Light yellow in color with a mild flavor of the spices and aroma of ghee. Peas should be al dente.
tur dal and vegetable sorak

Quantity: 7 kg 8 1 kg 1 kg 20 gm 10 gm 10 gm 10 gm 05 gm 1 kg 100 gm

Tur dal and vegetable sorak

Ingredients Tur dal Potatoes Bottle gourd (doodhi) Brinjal (large, bharta variety) Cumin Turmeric Onions Red chillies Garlic Coconut Curds Salt Tempering : Mustard seeds Curry leaves Pure ghee QTY 2 1 2 1 20 10 750 100 100 6 1 To taste 20 1 500 Unit
Kg Kg Kg Kg Gms Gms Gms Gms Gms Nos Kg

No. of Portions

100

Gms Bch gms

Preprepartions 1. Clean wash the dal. Peel and cut the potatoes and the bottle gourd in even dices. Cut
the brinjals in dices. Grind 2. the red chillies, garlic, grated coconut, onion, and cumin to a fine paste. Mix in beaten curds. Clean 3. curry leaves. Chop 4. coriander leaves.

Method
1. Boil the dal with vegetables and turmeric till they are cooked. 2. Add the curd mixture to the dal and bring to a boil. Add salt. 3. Heat pure ghee, add mustard seeds when the crackle add curry leaves. 4. Pour the above tempering over the dal. 5. Serve hot with coriander leaves.

Mutter Pulao
Ingredients Pulav rice QTY 7 Unit
Kg

No. of Portions

100

Fat

1.250

Onion Salt Cloves Cinnamon Black cardamom Bayleaf Frozen green peas

500 50 15 15 15 5 2

Kg Gm Gm Gms Gms Gms Gms Kgs

Prepreps
1.

Pick, wash and drain rice. Slice onions thinly.

Method
2. Heat fat and fry onions to a brown colour. 3. Now add whole spices then rice and fry well. 4. Add salt, double the quantity of hot water, stir well. Add peas cook till water is

absorbed. 5. Reduce flame and cover the rice. Cook till done.

Bhatura
Ingredients Refined flour Salt QTY 5 25 Unit Kg Gm

No. of Portions

100

Fat Potatoes (opt)

5 1

Kg

Kg Curd (opt) 1
Lt

Steps
1. 2.

Sieve flour. If using potatoes, boil and mash them. If using curd, whisk it. Mix together flour, salt and potatoes and/or curd. Add sufficient water to prepare semi-soft dough. Knead well and rest for about one hour. 3. Divide into 100 equal portions.
4. 5.

Roll out each portion into a circular shape of medium thickness. Deep fry immediately in hot fat to a light golden brown colour. Drain and serve hot.
No. of Portions QTY 10 1.5 1.5 1 500 2 25 3 10 Unit
Kg Kg Kg Kg Gm Bunch Gm Lt Gm

Tamarind rice
Ingredients Pulav rice Tamarind Urad dal Chana dal Red chilly Curry leaves Asafetida Oil Turmeric

100

Salt

125

Peppercorns Green chilly Ginger Mustard seeds Cashew nuts (opt) Peanuts (opt)

50 25 50 50 250 250

Gm Gm Gm Gm Gm Gm Gm

Prepreps
Pick, wash and drain rice. Cook till just done and bring it down to room temperature. 2. Prepare tamarind pulp.
1. 3.

Roast urad dal, chana dal and red chilies separately and grind to a coarse powder. Crush peppercorns. Chop green chilies, ginger and curry leaves finely, fry cashew nuts and peanuts.

Method 4. Heat oil. Add mustard seeds, peppercorns, green chilies, ginger, asafoetida, turmeric, curry leaves. 5. Add tamarind pulp, powdered dals and chilies, salt and allow it to boil. Cook till mixture thickens. 6. Pour the tamarind mixture over rice and mix thoroughly. Serve at room temperature garnished with cashew nuts and peanuts.

Raarah Gosht No of Portions: 100

Ingredients QTY Unit
Mutton Boneless 12.5 Kgs

Standard

Onions 4 Kgs Ginger Garlic Paste 100 Gms Coriander Powder 100 Gms Red Chilly Powder 50 Gms Turmeric 20 Gms ginger. Cumin Powder 50 Gms Red Chilly (Whole) 20 Gms Tomatoes 1 Kg Green Cardamom 15 Gms Black Cardamom 20 Gms Bay Leaf 5 Gms Curd 2 Kgs Ghee (Pure) 1 Kg Coriander Leaves 1 Bunch Fresh Ginger 20 Gms shred. Good composition of spices. Served hot, garnished with coriander and juliennes of Dark brownish in colour. Dry consistency. Meath should be tender and beginning to

Pre-Preparations: 1. Clean and cut the mutton into chunks

2. Marinate the mutton with half ginger garlic paste, curd, half turmeric and half red chilly powder. 3. Pell and chop onions and tomatoes. 4. Peel and cut the ginger into juliennes. 5. Clean, was and chop coriander leaves finely.

Method: 1. Heat the ghee in a kadhai with green and black cardamom, and bay leaf.
2. Add onions and saut till light brown, add ginger garlic paste, coriander powder, red chilly powder and turmeric and stir fry (Bhunao) using a little water if necessary to prevent burning/sticking. 3. Add the mutton pieces after removing from the marinade. Keep stir frying.

4. When the moisture evaporates, continue to fry, adding the remaining marinade, a little at a time. Keep stir frying till the meat is almost done. 5. Now add tomatoes little at a time and bhunao well. 6. Add cumin powder and whole red chillies, and adjust the seasoing. 7. By now the dish should be dry and meat should begin to shred. 8. Serve hot garnished with ginger julienne and chopped coriander.

bati
Bati
Ingredients Whole wheat flour Salt Ghee Sugar QTY 300 50 200 5 Unit
Gms Gm Gm Gms

No. of Portions

Pre-Preprations
Sieve wheat flour. Make medium Dough combining flour, Sugar, salt, and water. Rest the dough, Add 150 ml of ghee and knead. 3. Divide the dough into 8 equal portions.
1. 2.

Method Place on a baking tray and bake in an oven at 220 degree Celsius. Check till the batis have an even golden colour. 5. Remove and rest for 10 minutes, Crack open into two halves and soak in melted ghee.
4.

Tikona partha Ingredients: All purpose flour or maida: 2 cups Vegetable oil: 3 tbsp+1 tsp Salt: ajwain or aniseed: a pinch Water: to knead the dough
Bibinca

pinch

Castor sugar (caster sugar) Coconut milk

1 kilogram 3 cups

 Egg yolks Refined flour (maida) Nutmeg,grated Green cardamom powder Ghee

20 10 grams 1/2 teaspoon 2 teaspoons 1 cup