||Hare Krishna||

For the Pleasure of Guru And Gauranga

Sankalpa Kitchen Management

Overview of Management:
1 Menu
2 List of grossary And Subji
3 Kitchen Pharaphernelia
4 Things to take care
5 Total Manpower

ga

ment

Paneer Makhanawala 2 XXX

Yield
Ghee/Oil
Rai
Tej Patta
Dalchini
Starful
Cloves
Bada Elaichi, crushed
Chota Elaichi, crushed
Javitri
Green Chillies paste
Ginger, paste
Hing
Haldi
Kaju
Magaj
Khus Khus
Kismis(optional)
Black Pepper
Kashmiri Mirch (soak)
Bada Elaichi

20 L
0.8 L
20 gm
5 gm
3 gm
4 gm
2 gm
4 gm
4 gm
5 gm
200 gm
150 gm
20 gm
40 gm
200 gm
100 gm
50 gm
200 gm
5 gm
40 gm
5 gm

Chota Elaichi
Dalchini
Tomato
Pulao masala, Everest
Salt
Sugar
Kasoori Methi, Roast & crush

5 gm
3 gm
11 kg
20 gm
180 gm
200 gm
20 gm

Paneer (diced to 1" cubes)

Garam Masala, MDH
Cream
Khava, grated
Dhaniya Patta, chopped
Butter

8 kg
40 gm
2 kg
0.3 kg
0.5 L
0.2 kg

Masala Chappati/Puri
Yield
Yield
wheat flour
besan

300
600
8
2

210
420.00
5.6
1.4

khus khus
til
til
Ajwain
hing
Red chill
kasuri methi
salt
Dahi
Warm water (approx)
Ghee/Oil for roasting
Ghee/Oil for Frying Puri

0.75
0.75
1.5
25
25
100
200
250
2
5
1500
3000

0.525
0.525
1.05
17.5
17.5
70.00
140
175
1.4
3.5
1050
2100

Khasta Kachauri
Yield (medium Size 3" dia)
Yield (Large Size 4" dia)
Yield (Jumbo Size 4.5" dia)
Maida
Warm Ghee/Oil
Warm Water (approx)
Ajwain
Salt
Dough Weight (approx)
Soda to be added to the masala
Atta
Salt
Melted Ghee/oil
Rava, fine
Water For soaking Rava
Water For making Dough
Dough Weight (approx)
Oil For Frying
Besan
Oil
Hing
Akha Dhaniya, crushed
Ginger Chopped fine
Green Chilli chopped Fine
Saunf, coarse powder
Haldi
Mirchi Powder
Mung Dal, soak for 4 hrs
Boiling water
Salt
Black Salt

100
75
60
2.8
280
1400
25
70
4.5
4
2.15
75
375
0.43
0.86
1250
4.5
1
300
270
15
21
51
60
51
6
15
276
450
30
15

85
63.75
51
2.38
238
1190
21.25
59.5
3.825
3.4
1.8275
63.75
318.75
0.3655
0.731
1062.5
3.825
0.85
100
229.50
5.00
7.00
17.00
20.00
17.00
2.00
5.00
92.00
150.00
10.00
5.00

Sugar
Citric Acid
Garam Masala, MDH
Dhaniya Patta, chopped (optional)
Masala Yield (approx)

50
7.5
15
0.24
1500

16.67
2.50
5.00
0.08
500.00

Heat oil/ghee. Put the akha garam masala. Then add the green chilli and ginger
paste. Cook until the water is almost evaporated. Add hing and
haldi ( avoid if we want a light colored gravy) .
Immediately add the paste below. Cook until oil separate. Then add Tomato puree.
Cook until oil starts surfacing.
Then add the pulao masala, Kasuri Methi, salt and sugar. Boil for another 10 mins.
Put paneer and boil for another 1o mins.
Finally add the Garam masala, cream and grated Khava. Bring to a boil.
Finally add the Dhaniya Patta and Butter. Put off the flame.

Soak kaju, magaj, khus & kismis fo 2-3 hrs and grind to a fine paste along with other
ingredients.
NOTE: If we want reddish gravy then use kashmiri mirch and
if we want light yellowish red gravy then instead add green chillies.

Tomato Puree
Boil/steam the tomato and puree with the other ingredients.

Add to the boiling puree and Boil for another 10 mins.

Paneer should be soft and fresh. After cutting soak in hot water for 15 -20 mins.
Drain the water, then add to the gravy.

Add to above and bring to a boil.

Put off flame and add

asala Chappati/Puri
Chappati
Puri's
Kg
kg

Kg
Kg
Kg
gm
gm
gm
gm
gm
L
L
ml
ml

Khasta Kachauri
Nos.
Nos.
Nos.
kg
ml
ml
gm
gm
kg
gm
kg
gm
gm
kg
L
ml
kg
L
gm
ml
gm
gm
gm
gm
gm
gm
gm
gm
ml
gm
gm

gm
gm
gm
L
gm

BACK

Kerala Style Dal

Yield
Toor Dal, soak for about 2 hrs
Salt
Haldi
Boiling Water (approx)
Green Chillies, slit in 2
Tomatoes, Chopped
Gud
Coconut, grated
Coconut, reqd (approx)
Kashmiri Mirch, soak for 1 hr
Jeera, soak for 1 hr
Water (approx)
Coconut Oil
Rai
Bedgi Mirch, Broken
Curry Patta
Hing
Cabbage, 1 cm square

12
2.4
144
18
6
60
1.2
180
0.3
1.2
30
18
0.3
360
24
24
0.24
12
0.3

Dry Fruit Custard

Yield
Milk
Rava
Ghee
Sugar
Custard Powder
Milk, boiled & cooled
Badam, chopped fine
Pista
Dates, chopped
Ghee
Kaju halves, fry in ghee
Cherry ( Karonda), chopped
Kismis, wash & soak
Vanilla Essence
Lemon Yellow Color
Ice for chilling

Corn Rice

Yield
Basmati Rice
Water
Oil
Salt
Corn (Boiled)
Ghee
Rai (small)
Jeera
Hing
Black Pepper Pdr
Adrak (grated)
Capsicum
Baby Corn
Brown Sugar
45 gm dough, 15 gm stuffing
60 gm dough, 20 gm stuffing
75 gm dough, 25 gm stuffing

Mix maida, salt and ajwain. Add the warm ghee/oil. Mix nicely then
add the warm water to make a soft dough.

Not in dough but in masala

*-> Soak the rava in water for about an Hour.
-> Mix ghee/oil in atta along with salt.
-> Then add the soaked rava and water.
-> Make a soft chappati like dough.Keep aside covered with a wet
muslin cloth.
-> Make balls of the dough of appropriate size and stuff with
stuffing masla Seal it properly, avoiding any cracks.
-> Heat oil to 140 deg C. Carefully put the kachauri's in. Keep the
flame low. Allow the Kachauri's to rise up. Maintain temp at 150
deg C. Fry for about 20 mins.

Heat oil put besan, roast until fragrant and reddish. Put hing in it.
Then add the crushed Akha Dhaniya folowed by ginger and green
chilli. The add saunf pdr, haldi and mirchi pdr. Mix and
immediately put the soaked and drained mungdal. Cook for 1bout
10 mins or until the mangdal is partially cooked. Meanwhile
dissolve the salts, sugar and citric acid in the hot water and add to
the above mixture. Stir continuously until the mixture takes a semi
solid consistency.Then add the garam masala and dhaniya patta.
Keep stirring until you get medium soft dough like consistency.
Stuff each Kachori with about 20 gm of this masala.
NOTE:- If you are planning to staore the masala or cooked
kachauri's for 1-2 days. Dont add Dhaniya Patta, because it can
cause spoiling of the masala.

Jeera Pdr
Dhania Pdr
Salt
Dhania Patta

130
25.00
50.00
1000.00
500.00
25
2.5
150
250
125
200
1000
15
6
1
250
300
800
10

Keep stirring until you get medium soft dough like consistency.
Stuff each Kachori with about 20 gm of this masala.
NOTE:- If you are planning to staore the masala or cooked
kachauri's for 1-2 days. Dont add Dhaniya Patta, because it can
cause spoiling of the masala.

Kerala

L
kg
gm

Boil Together. Until dal is almost dissolved

gm
L
gm

Then add these items along with the below

paste. Boil for 15-20 mins. Finally add tadka.

kg
gm
kg

PASTE

Nos

Make a smooth maste of it add more water if

reqd.

gm
gm
L
ml
gm

TADKA

gm

Heat oil put chaunk. Then add the cabbage

roast until cabbage turns translucent. Add to
the prepared dal

L
gm
kg

ry Fruit Custard
20 L
20.00 L
0.90 kg
200.00 ml
4.00 kg
200.00 gm

Roast rava in ghee. Add to boiling milk.

Boil until rava is soft and fluffy, then
add the custrad-milk mixture. While
stirring continuously. Boil for 10 mins.
Then add sugar. Heeat until sugar is
dissolved.After that pulverize to
smooth paste. Cool and add vanilla
Essence, color and dry fruits. Chill
Dissolve custard in milk.

200.00 ml
200.00 gm
100.00 gm
500.00 gm
50.00 ml
200.00 gm
1000.00 gm
250.00 gm
20.00 ml
1.00 gm
25.00 kg

Corn Rice

17 liter
3.269231 kg
6.538462 liter
130.7692 ml
65.38462 gm
3.269231 liter
0.326923 liter
19.61538 gm
32.69231 gm
16.34615 gm
26.15385 gm
130.7692 ml
1.961538 kg
0.784615 kg
0.130769 kg
32.69231 gm
39.23077 gm
104.6154 gm
1.307692 liter

**Generaly most of Devottes dont take much dinner prasadam so according to

Sunday Khichadi
Yield
Total Qty
Boiled Rice
Mung Dal
Chilka Mung Dal
Chana Dal
Toor Dal
Boiling Water(approx)
Haldi
Salt
Oil
Rai
Bedgi Mirchi, broken
Green Chillies, slit in 2
Curry Patta
Ginger
Hing
Chilli Powder
Sambar Masala, Everest
Tomato, slice
Sugar
OR Gud
Jeera Powder
Dhaniya Powder
Doodhi, 1" cubes
Carrot, 1 cm cubes
Baingan, 1" cubes
OR Alu, 1" cubes
Capsicum, 1" square
Bhopla, 1" cubes
Tomato, slice
Cabbage, sabji cut
or Palak, sabji cut
Dhaniya Patta (optional)
Kokam (Belgaum)

20.00 L
2.50 Kg
1.30 Kg
0.40 Kg
0.30 Kg
0.20 Kg
0.30 Kg
13.00 L
25.00 gm
260.00 gm
0.40 L
25.00 gm
20.00 gm
50.00 gm
0.20 L
150.00 ml
20.00 gm
5.00 gm
30.00 gm
0.30 kg
320.00 gm
320.00 gm
20.00 gm
30.00 gm
1.00 kg
0.80 kg
0.80 kg
0.80 kg
0.40 kg
1.60 kg
0.30 kg
1.00 kg
2.40 Gaddi
0.50 L
60.00 ml

t take much dinner prasadam so according to the condition the prasadam quantity should be decid

BACK

Soak all the dals > 2 hrs. Boil the dals with salt and haldi at until the
mungdal is almost dissolved. While dal is getting cooked add the tough
sabji's like doodhi and carrot.Then add the rice. With rice add the softer
sabji's like aloo/baingan and bhopla..

Heat the oil and put the chaunk in the same order. Then add some
water and cook for about 10 mins. And finally add to the cooked
khichadi.

To be added in the same order

Add at last.

uantity should be decided

Poha
Poha
Yield (Ujjain)
Yield (Regular)
Groundnut Oil
Groundnut
Rai
Green Chillies, slit in 2
Curry Patta
Hing
Ginger, chopped/grated
Haldi
Salt
Sugar
Salt
Sugar
Lemon Juice
OR Kokam
Dhaniya Patta
Alu,Peel, boil & cut 1" cube
Salt
Alu,Peel, boil & cut 1" cube
green peas
salt
Carrot, 1 cm cubes
Cabbage
Capsicum
Green Peas
Total Veg
Salt for Veg

7 Kg
35 L
31.5 L
1400 ml
0.42 Kg
84 gm
280 gm
350 ml
42 gm
350 ml
56 gm
350 gm
350 gm
315 gm
315 gm
315 ml
210 ml
1.4 L
7 kg
84 gm
5.6 kg
1.4 Kg
84 gm
2.1 Kg
2.8 Kg
1.05 Kg
1.05 Kg
7 Kg
84 gm

Ujjain POHA
Regular POHA

Add at Last.
Maharastrian style
Alu+ matar
While using this recipe, copy
and delete/add veg used. To
get the right salt quantity .
NOTE: if using green peas
then groundnut may be
avoided.
We can also use other
vegetables like beans and
flower.

BACK

Lemon Grass Tea

Yield
Boiling wat
Lemon Gras
Ginger Pas
Sugar
Lemon Juic

100
100
6
600
14
1.2

18 L
18 L
1.08 kg
108 gm
2.52 kg
0.216 L

Put lemon grass and ginger paste and bring to a boil.

Simmer covereed for 30 mins. Then add sugar. Bring to a
boil again. Strain it. And finally add lemon juice

Mirchi Pakoda
Besan
Salt
Dhania patta
mirachi powder
jeera
Ajwain

1.5 kg
appox
appox
appox
appox
appox

***If Mirachi spicy then salt can be put inside the mirachi and keep for 10 min

d keep for 10 mins

||Hare Krishna ||

All Grossary and Subji should be 10% more than required.

Sr.No

Name of item

1 ajwain
2 bada elaichi
3 basmati rice
4 bedgi mirch
5 bedgi mirch powder
6 besan
7 black paper
8 boiled rice
9 chana dal
10 chilka mung dal
11 chota elaichi
12 chota elaichi
13 cloves
14 coconut
15 coconut oil
16 custard powder
17 dalchini
18 dhania powder
19 garam masala,MDH
20 ghee
21 ground nut
22 gud
23 haldi
24 hing
25 javitri
26 jeera
27 jeera powder
28 kaju
29 kasmiri mirch
30 kasmiri mirch powder
31 kasoori methi
32 khus khus
33 kismis
34 kokam
35 maghaj
36 mung dal
37 poha(ujjain)
38 pulao masala,everest
39 rai
40 rava
41 salt

Kg

gms
100
20
5
100
100
3
100
2
500
1
20
50
5ps
500
500
20
250
150
1
1
1

1
4

300
300
20
250
250
300
150
150
300
700
200
100
200
800
0
150
400

42 sambhar masala,everest
43 starful
44 sugar
45 tej patta
46 til
47 toor dal
48 Subji as per required
49 Dairy items
pattal thick
dron
paper glass
prasadam packing big plasstic bags

150
20
8
20
800
5
400
200
250
10

BACK

Kitchen Pharaphernelia
Sr.No

Name Of Item
1 Machis/Lighter
2 Clothes
3 Big Vessel(Patela_kalai)
4 Big Vessel(Patela_Al)
5 Big Kadai
6 Small kadai(small qty frying)
7 medium Vessel(patela_steel)
8 Steel containers
9 Cooking Spoons
10 Frying Spoon
11 Shegdi
12 Cylinder
13 Plastic (to spread on floor while cutting)
14 Cutting base
15 Knifes
16 Pillers
17 small vessels(for soaking/keeping purpose)
18 Mixer & its containes
19 Pulvariser
20 Weighing machine
21 Buckets
22 Serving Spoons
23 Holed Vessel(for poha)
24 transferring spoon
25 Cook jackets
26 Paper bowl(keeping masalas)

Quantity
2
5
2
2
2
1
1
3
2
1
2
2
2
4
4
2
2
1
1
1
10
6
1
2
2
15

BACK

for Count : 70

Break Fast
1 Poha
2 Lemon grass decoction
3 Mirchi Pakoda
4 Sauce

Lunch
1 Masala Puri
2 Paneer Makhanawala
3 Corn Rice
4 Kerala Dal
5 Dry fruit custurd
6 Dahi Kachori
7 Salad

Dinner
1 Sunday Kichadi
2 Chips
3 pickle

BACk

***Some things to ta
1
2
3
4
5
6

***Some things to take care

All items must be checked while loading in to the vehicle

al ingrediants must be in sorted manner e.g. all dal,rice,etc and all masalas in separate ba
while cooking the rice must be cooked in such a way that it should not be over cooked
Sweet must be preoare in well advance so that it will be properly cooled in cooling device
there must be cooling system to cool sweet as this is final and important part of sweet
In case we are reaching the venue a day before of camp the dairy items must be kept in co

BACK

Man Power required

1 Cooks
2 Sub Cooks
3 Continous Vounteer (Subji cutting and adhoc help)
4 Vounteer for Vessel Washing

ALL GLORIES TO GURU AND GAURANGA !!!

ALL GLORIES TO SRILA PRABHUPADA !!!

BACK

2
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4
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