Anmol Collection For Recipes by Chef Sachin

Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef
Sachin Kumar
Index
Chef Sachin’s collection

Indian Soups / Shorba
Indian Salads / Raita
Indian Breads
Indian Snacks
Rice preparations
Dal Preparations
Chicken Preparations
Meat Preparations
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Sea Food Preparations
Vegetable Preparations
Indian Sweets
Others
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Menu for 02nd years Food production Practicals
1. Nilgiri Korma
Zeera Rice
Muli Paratha
Sooji Halwa
2. Butter Chicken
Dal Amritsari
Aloo Palak
Zarda Pulao
Rice Kheer
3. Methi Chicken
dal Maharani
Palak Paneer
Moti Pulao
Besan Halwa
4. Palak Ghost
Bhindi Kurkure
Subzi OPulao
Dhabey Di Dal
Triangular Paratha
5. Plain Rice
Punjabi Kadhi
Stuffed Tomato & Capsicum Masala
Vermicelli Kheer
6. Ghee Bhath
Lal Maans
Gatte Curry
Methi Thepla
Lapsi
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7. Missi Roti
Dal Batti
Safed Maans
Pappad ki Subzi
Moong dal Halwa
8. vagharelo Bhath
Undhiyo
Kakoi Nu Raitu
Dal Paratha
9. Coconut Yellow Rice
Chicken Vindaloo
Rice Bread
10. Chicken Biryani

Mirchi Ka salan
Tomato Kut
Cucumber Raita
11. peas pulao

Veg Sheek Kebab
Dal Maharani
Palak Paneer
Sevai Kheer
12. Zeera pulao

Kadhai Chicken
veg Jhalfrezi
Dal Amritsari
Gajar Halwa
13. Zafrani Pulao

Kashmiri Dum Aloo
Rista
Shahi Tukra
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14. Subz Pulao
Nargisi KOfta Curry
LAzeez lauki
Murgh Mussallum
Phirni
15. Steamed Rice

Macher Jhol
Aloo Post
Baigun Bhaja
Luchi
Misti Doi
16. Curd Rice / Plain Rice

Rasam
Chicken Chettinad
Sambhar
Paripu Payasum
17. Carrot Pulao

Methi Chicken
Dal Palak
Paneer achari
Kulcha
Julab Jamun
18. Boiled Rice

Fish Curry
Malwani Usal
Kothambir Vadi
Chapati
Doodhachi Kheer
19. Moti Pulao

Chole Bhature
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Sooji halwa
20. Plain Rice

Avail
Mor Curry
Vendakya Pachadi
Dal Payasam
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NILGIRI KORMA
No. Of Pax…100
S.N. Ingredients Quantity Rate Per Amount

1. Coriander leaves ¼ cup
chopped
2. Curry leaves ¼ cup
3. Garam Masala powder 100 gms
4. Potato 05 kg
5. Green peas 04 kg
6. Cauliflower 04 kg
7. French beans 02 kg
8. Groundnut oil 01 ltr.
9. Medium onions 03 kg
10. Capsicum 01 kg
11. Salt to taste
12. Carrots 02 kg
13. Tomatoes 02 kg
For Masala paste
14. Cloves 50 gms
15. Coconut scraped 01 kg
16. Coriander leaves 500 gms
17. Coriander seed 250 gms
18. Cumin seed 250 gms
19. Fennel seed 150 gms
20. Garlic 600 gms
21. Ginger 400 gms
22. Mint 01 kg
23. Poppy seeds 500 gms
24. Red chilies whole 50 gms
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Method:
1. Wash and cut all the vegetables into equal size pieces.
2. Cut, chop the onion and keep a side.
3. Wash and puree the tomatoes.
4. Make a paste by using above mentioned masalas and keep aside.
5. Heat up ¼ litre of oil and fry the paste ingredients till light brown, cool and grind to a paste
with little water.
6. Wash and cut the coriander leaves.
7. Boil the potatoes, cauliflower, French beans and carrots till half done in salted water.
8. Remove and keep aside.
9. Heat up oil in pan and mix in the onion and fry till golden brown.
10. Wash and mix in the curry leaves and masala paste.
11. Fry till the oil separates.
12. Mix in the vegetables and continue stirring.
13. Pour out the tomato puree and bring to boil.
14. Mix in two cup water and simmer (boil slowly at low temperature) till the vegetables are
cooked and the gravy is thick.
15. Sprinkle the garam masala, stir well.
16. Serve nilgiri kurma hot.
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JEERA RICE

1. Basmati rice 11 kg
2. Cumin seeds 500 gms
3. Cashew nuts 500 gms
4. Whole peppercorns 100 gms
5. Bay leafs 25 gms
6. Cloves 50 gms
7. Cinnamon sticks 25 gms
8. Onions, sliced 01 kg
9. Ghee 250 gms
10. Salt To Taste
Method;
1. Wash the rice and soak in water for half an hour.

2. Heat ghee in a heavy saucepan, add cashew nuts. Fry until brown. Take them out and keep
aside.
3. Add sliced onions, bay leafs, cloves, cinnamon sticks, cumin seeds, peppercorns to the same
ghee and fry for a while.
4. Add the rice, salt, water and stir. Cover with a lid and simmer the flame.
5. Cook until the rice is done.
6. Garnished with chopped coriander leaves.
7. Serve jeera rice hot with any spicy curry or raita.
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MOOLI PARATHA RECIPE

For stuffing
1. Mooli (Radish) 5.6 Kg
2. Red chili powder 115 gms
3. Coriander powder 100 gms
4. Green chilies, chopped 50 gms
finely
5. Turmeric powder 50 gms
For dough:
7. Wheat flour 10 kg
8. Salt To Taste
9. Refined oil for frying 01 litre approx
Method:
1. Sieve the wheat flour and salt. Add water and knead to stiff dough. Cover and keep aside.
2. Peel and grate the radish. Squeeze and drain all the water.
3. Heat the pan and fry the radish to light brown. Add salt, red chili powder, green chilies,
coriander leaves and mix well. Allow it to cool.
4. Take some dough and roll into small puri, put 2tsp of stuffing and cover all the sides. Roll
again into a thick, round parantha.
5. Heat a tava and shallow fry the mooli ka paratha both sides to crispy and brown. Put some
oil over the paratha.
6. Serve the mooli paratha hot with raita or curry.
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Sooji ka Halwa

1. Semolina (Sooji) 5.6 Kg
2. Sugar 2.5 kg
3. Ghee 2.5 kg
4. Water AR
5. Cardamom powder 100 gms
6. Raisins 250 gms
7. Sliced almonds 250 gms
Method
1. Mix sugar and water in a pan and heat over low flame. Bring it to boil and set aside.
2. Heat ghee in a kadhai. Add sooji, raisins and cardamom powder and fry until it is very
lightly golden brown in color. Constantly stir it to ensure even browning.
3. Add sugar water (syrup) and mix rapidly to prevent lump formation
4. Cook over medium heat until the water gets completely absorbed
5. Decorate with sliced almonds and serve hot
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Zarda Pulao

1. Basmati rice 11 Kg
2. Milk 02 ltr.
3. Fresh Cream 01 Ltr.
4. Water AR
5. Sugar 500 gms
6. Ghee 500 gms
7. Pineapple slices 01 kg
8. Whole cloves 100 gms
10. Pineapple essence 03 Tbsp.
11. Saffron 10 gms
12. Raisins 250 gms
14. Almonds 250 gms
Method:-
1. Wash the rice and place over the cooking plate in the pan. Pour milk and water over it.
Add cloves, cinnamon and ghee. Switch on to rich cooking.
2. Meanwhile drain the pineapple from the syrup and chop it finely.
3. Add sugar to the syrup and cook it over a low flame until it is of two thread consistency
(medium thick).
4. Add the pineapple pieces, essence, and color and turn the switch to warm position.
5. After 10 minutes, add the syrup, mix gently and press the switch again to rice cooking
when the pulao is done the switch will move to keep warm, switch off and serve hot or
allow to remain hot until time to serve.
6. Fresh pineapple in season can be used. Peel and cut one small pineapple into cubes add
1/2 cup sugar and 1 cup water. Boil for 5 minutes and use this instead of the canned
pineapple.
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Butter Chicken - Murg Makhani

Butter Chicken is among the best known Indian foods all over the world. Its gravy can be made as
hot or mild as you like so it suits most palates. Also commonly known as Murg Makhani, Butter
Chicken tastes great with Kaali Daal (black lentils), Naans and a green salad

1. Boneless chicken skin removed 10 kg
2. Lemon Juice 150 ml
3. Salt to taste
4. Degi Mirch powder 01 Pkt.
5. Cloves 50 gms
6. Peppercorns 50 gms
7. Stick of cinnamon 50 gms
8. Bay leaves 50 gms
9. Almonds 100 gms
10. Cardamom 100 gms
11. Fresh yoghurt (must not be sour) 02 kg.
12. vegetable/canola/sunflower cooking 01 Ltr.
oil
13. Onions chopped 02 kg
14. Garlic paste 01 kg
15. Ginger paste 400 gms
16. coriander powder 250 gms
17. cumin powder 250 gms
18. turmeric powder 50 gms
19. tomato paste 1000 ml
20. Kasuri methi (dried fenugreek 01 pkt.
leaves)
21. Soft butter 500 gms
22. Salt to taste
23. Coriander leaves to garnish
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Method:
1. Mix the chicken, lime juice, salt and red chili powder in a large, non-metallic bowl. Cover
and allow to marinate for 1 hour.
2. Heat a flat pan or griddle on medium heat and gently roast (stirring frequently) the cloves,
peppercorns, cinnamon, bay leaves and almonds till they darken slightly. Cool and add the
cardamom seeds. Now grind into a coarse powder in a clean, dry coffee grinder.
3. Mix the yoghurt, above whole spice powder (from previous step), coriander, cumin and
turmeric powders together and add them to the chicken. Allow to marinate for another
hour.
4. Heat the oil in a deep pan on medium heat. When hot, add the onions. Fry till a pale golden
brown in color and then add the ginger and garlic pastes. Fry for a minute.
5. Add only the chicken from the chicken-spice mix and fry till sealed (chicken will turn
opaque and the flesh will go from pink to whitish in color).
6. Now add the tomato paste, chicken stock, kasuri methi and remaining part of the yogurt-
spice mix to the chicken.
7. Cook till the chicken is tender and the gravy is reduced to half its original volume.
8. Melt the butter in another small pan and then pour it over the chicken.
9. Garnish with coriander leaves and serve with Naan and Kaali Daal.
10. For an authentic and traditional cooked-over-the-coals flavour: When the Butter Chicken is
cooked, make a small bowl shape with aluminum foil and place it on top of the curry
('floating' on it). Heat a briquette of charcoal on an open flame till red hot and gently put the
charcoal in to the aluminum foil bowl. Cover the dish immediately. Remove the cover just
before serving, discard the foil bowl and charcoal and serve. The curry will be infused with a
smokey flavor!
Note: - Authentic Butter chicken is always cooked in the clay oven after marination & once again cooked in makhani
gravy
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Amritsari Dal (Split black gram flavored with mint)

1. Split black gram (urad dal), soaked 03 kg
for 1 hour
2. Bengal gram (chana dat), soaked for 02 kg
1 hour
3. Ginger chopped 400 gms
4. Garlic chopped 600 gms
5. Unsalted butter 01 kg
6. Ghee 150 gms
7. Onions, chopped 02 kg
8. Tomatoes chopped 1.5 kg
9. Pickle pulp 250 gms
10. Mint 03 Bunch
11. Salt To taste
12. Water AR
Method
1. Drain both the grams and cook in water in a large pan; add salt. Bring to the boil, reduce
heat and keep removing the scum that surfaces.
2. Add ginger and garlic each and unsalted butter. Cook covered until the mixed gram is tender
and a little water remains. Remove and mash the mixture against the sides of the pan with a
large spoon.
3. Heat the ghee in a pan; add onions and fry until light brown. Add the remaining ginger-
garlic, green chilies, tomatoes, and mint leaves. Cook until the tomatoes are mashed. Add
boiled dal and pickle pulp and cook for 20-25 minutes approx. and stir occasionally.
4. Garnished with chopped coriander leaves and Serve hot.
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Aloo Palak

1. Spinach 05 kg
2. Onions chopped fine 02 kg
3. Potatoes boiled and peeled 06 kg
4. Tomato chopped 01 kg
5. Green chilies 250 gms
6. Ginger 200 gms
7. Garlic 600 gms
8. Lemon juice 100 ml
9. Cinnamon – powder 03 Tbsp
10. Clove powder 02 Tbsp.

12. Asafetida powder 01 Tbsp.
13. Garam masala powder 100 gms
14. Butter 500 gms
15. Ghee 250 gms
16. Salt To taste
Method:
1. Clean, wash and blanch the spinach and keep a side.
2. Cool quickly, or hold under running water in a colander. Put in a mixer grinder, add green
chilli and run for a minute. Keep slightly coarse, do not make very smooth. Keep aside.
3. Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown. Drain the
potatoes, keep aside.
4. In the same hot ghee add the cumin seeds.
5. Add the ginger, onions and fry till very tender.
6. Add the tomato and further fry for two minutes.
7. Add all the dry masalas and fry till ghee separates.
8. Add spinach and potatoes.
When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon
juice
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9. Just before serving heat butter in a tiny saucepan and add the asafoetida. Pour over the
vegetable and mix gently. Serve hot with naan or parathas or even rice.
Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead
of potatoes.
Rice Kheer

1. Long grain rice (washed and 05 kg
drained)
2. Milk 10 Ltrs.
3. Cardamom seeds (crushed) 100 gms
4. Almonds (blanched silvered) 250 gms
5. Saffron threads, soaked in a 10 gms
little hot milk
6. Skinned pistachio nuts 250 gms
(chopped)
7. Raisins 250 gms
8. Sugar 02.5 kg
Method:
1. Put the rice, milk and cardamom in a pan, bring to boil and simmer gently until the rice
is soft and the grains are starting to break up.
2. Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes.
3. Add the sugar and stir until completely dissolved.
4. Remove the rice kheer from heat and serve either warm or chilled.
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CHICKEN METHI RECIPE

No. Of Pax…100

1. Chicken 10 kg
2. Fenugreek Fresh 05 Bunch
3. Cinnamon stick 10 gms
4. Cloves 50 gms
5. Green Cardamom 50 gms
6. Black cardamom 50 gms
8. Refined oil 500 ml
10. Kasoori methi 02 pkts.
11. bay leaves 50 gms
12. coriander leaves chopped 01 Bunch
13. ginger Paste 250 gms
14. green chillies chopped 150 gms
15. onion chopped 02.5 kg
17. yogurt 01 kg
18. garlic paste 400 gms
19. salt To taste
Method:
1. Clean, skin, wash and cut chicken into medium sized pieces.
2. Heat up oil in a pan. And deep fry the fenugreek leaves to remove the excess bitterness
which is present in the same and keep a side.
3. Mix in whole garam masala and bay leaves.
4. Stir fry until cardamoms starts to crackle.
5. Mix in cut onions and stir fry until translucent and soft.
6. Make sure to stir continuously.
7. Mix in cut ginger, garlic paste, turmeric powder, coriander powder and cut green chilies.
8. Stir fry for a minute.
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9. Mix in chicken pieces and beaten yogurt and stir fry on a high flame heat up for 7-8
minutes.
10. Mix in kasoori methi, deep fried fenugreek leaves, garam masala powder, cut fresh
coriander, salt and three fourths cup of water.
11. Cover the pot and stir fry on a low heat up for ten minutes.
12. Serve hot.
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DAL MAHARANI RECIPE
No. Of Pax…100

1. Rajma 02 kg
2. Whole Urad dal 02 kg
3. Chana dal 02 kg
5. Tomatoes, chopped 01 ½ kg
6. Green chillies, sliced 100 gms
7. Ginger, Grated 400 gms
8. Salt To taste
9. Turmeric Powder 75 gms
10. Red chilli powder 150 gms
11. Corainder leaves 01 Bunch
12. Butter ½ kg
13. Fresh Cream 01 Ltr.
15. Mustard seeds 100 gms
Method:
1. Soak rajma, urad daal and chana dal overnight.

2. Cook the urad dal, chana dal and rajma. Mash them a little. Keep aside.
3. Heat butter in a pan, add mustard seeds and cumin seeds and fry until they splutter. Add
ginger and chilies.
4. Fry for few minutes. Add chopped onions and tomatoes. Cook until done.
5. Add salt, red chili powder, turmeric powder and stir well.
6. Add the mashed dals and boil for few minutes.
7. Add cream, coriander leaves and mix well. Serve the dal maharani hot with roti.
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Palak Paneer
No. Of Pax…100
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1. Spinach 06 kg
2. Paneer 04 kg
3. Black pepper powder 100 gms
4. Ginger-garlic paste 500 gms
5. Green chilli paste 150 gms
6. Butter 500 gms
7. Bay Leaves 05 -07 Nos.
8. Cumin Seeds 250 gms
9. Garam Masala Powder 01 pkts
10. Vegetable oil 500 ml.
11. Salt To taste
Method:
1. Mix green chilli paste and ginger-garlic paste with spinach. Add little water.
2. Cook the above mixture for 7 to 8 minutes. Remove before the first whistle.
3. Cut cheese into small cube shaped pieces. Keep 3 cubes for decoration.
4. Heat vegetable oil in a frying pan.
5. Fry the paneer cubes on a medium flame till they become light brown.
6. Take the pieces out of the pan.
7. Heat oil in a frying pan / deghchies and heat it.
8. Add bay leaves and cumin for frying.
9. Add chopped onions and fry again until they turn pink.
10. Add garam masala powder, black pepper powder and salt. Mix well.
11. Now add fried paneer and cooked spinach. Mix them properly. Put the palak paneer in a
baking tray.
12. Grate remaining paneer pieces and decorate.
Moti Pulao
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2. Cottage cheese (paneer) 02 kg
3. Cashewnut powder 250gms
4. Cornflour/ corn starch 250 gms
5. Oil to deep fry
6. Salt to taste
7. Silver warq 01 pkt.
8. Ghee 500 gms
9. Cloves 50 gms
10. Bay leaves 07-10 Nos.
11. Cinnamon 25 gms
12. Green cardamoms 150 gms
13. Saffron (kesar) 10 gms
14. Milk ½ ltr.
METHOD:
1. Pick, clean, wash and soak rice in water for about half an hour.
2. Drain and keep aside.
3. Grate/mash paneer. Add cashew nut powder, cornstarch and salt. Knead into smooth
dough and roll into small balls.
4. Heat sufficient oil in a kadai and deep-fry on medium heat till light golden brown.
5. Drain onto an absorbent paper and keep aside. Cover these balls with silver warq.
6. Heat ghee in a kadai. Add cloves, bay leaves, cinnamon sticks and green cardamoms.
7. Once they start to crackle, add rice. Stir gently, add double amount of water and salt to
taste.
8. Cover and cook till rice is done. Crush saffron in a warm milk.
9. Add this to the rice to give it flavor and color. Serve rice in a platter garnished with the
fried paneer balls.
Besan Halwa
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1. Besan (Gram Flour) 04 kg.
2. Milk 01 Ltr.
3. Sugar 02 kg
5. Pure ghee 01 ½ kg
6. Cashews finely chopped 250 gms
7. Pista finely chopped 250 gms
8. Almonds finely chopped 250 gms
Method:
1. Heat ghee in a thick pan or vessel prefer copper bottom.

2. Now add gram flour and keep on stirring on low flame until the flour turns golden color.
3. Then add cardamom, milk and sugar.
4. Keep on stirring the mixture until the mixture turns thick.
5. Serve hot by decorating with fried nuts in ghee.
PALAK GHOST RECIPE
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1. Lamb (medium pieces) 10.5 kg
2. Spinach 06 kg
3. Onions sliced 02 ½ kg
4. Ginger / garlic paste 500 gms
5. cumin seeds 150 gms
7. Garam masala 150 gms
9. Salt To taste
Method:
1. Wash, clean and blanch the spinach in salted water, refresh with regular water, make a
puree and keep a side.
2. Grind half the onion with ginger/garlic paste, chilies, cumin seeds and turmeric powder.
3. Heat up oil in pan, spice up lamb pieces and fry.
4. Heat up oil and fry onion till tender.
5. Mix in ground masala, mix well and fry for a few minutes.
6. Mix in lamb pieces and stir fry on slow fire till done.
7. Mix in garam-masala and spinach, mix in to the lamb and stir fry for 3 min.
8. Stir well to ensure that the spinach and lamb are well mixed.
9. Serve hot decorated with lemon pieces and tomato slices.
Bhindi Kurkure
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1. Lady fingers 05 kg
3. Chat masala 75 gms
4. Lemon juice 100 ml
5. Gram flour 03 kg
6. Cumin powder 150 gms
7. Bishop’s weed 100 gms
8. Refined oil To deep fry
9. Salt To taste
Method;
1. Wash and dry ladyfingers. Slit them lengthwise into thin strips after chopping off the top
and tip.
2. Put ladyfingers in a large bowl; add all seasonings and gram flour mix well.
3. Set aside for 10 to 15 minutes.
4. Heat oil in a deep pan. Add ladyfingers little at a time and fry well till they turn golden
brown.
5. Remove on a paper towel and serve hot with a dip of your choice.
VEGETABLE (SABZI) PULAO RECIPE
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1. Basmati Rice 08 kg
2. Bay leaf 05 gms
3. Cardamoms 100 gms
4. Carrots, cut into cubes 02 kg
6. Cauliflower, cut into florets 03 kg
7. Cinnamon sticks 04-05 sticks
8. Cloves 50 gms
9. Ghee 500 gms
10. Ginger Garlic paste 250 gms
11. Green Peas 02 kg
13. Mint leaves 01 bunch
14. Onions 02 kg
15. Potatoes, cut into cubes 02 kg
16. Raisins 250 gms
17. Salt To Taste
18. Turmeric powder 03 Tbsp.
Method:
1. Soak rice for half an hour.

2. Heat 1 Tbsp of ghee is a pan, fry cashew nuts and raisins. Keep aside.
3. Heat the remaining ghee in thick bottomed vessel and fry the ground paste for 10 minutes.
Add the vegetables and mix well.
4. Cook until the masala separates from oil and vegetables (subzi) gets tender. Add turmeric
powder.
5. Add rice, salt, and four cups of water and stir well. Cover and cook until the rice is done on
slow flame. Stir once a while.
6. Just before serving take the rice in serving bowl, add the nuts and mix well.
7. Serve vegetable (subzi) pulao hot with raita
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DHABEY DI DAL RECIPE

1. Chana dal 01 ½ kg
2. Urad dal 01 ½ kg
3. Red kidney beans 01 ½ kg
5. Coriander leaves 01 bunch
6. Garlic flakes 100 gms
7. Oil 500 ml
8. Tomatoes 02 kg
11. Onions 02 kg
12. Kasoori methi 01 pkt
13. Butter 500 gms
14. Salt To taste
Method;
1. Clean, wash and soak urad dal, chana dal and kidney beans in sufficient water for at least six
hours.
2. Take off and finely cut onion and garlic.
3. Wash, take off stem and finely cut green chilies.
4. Wash and finely cut tomatoes.
5. Wash and cut coriander leaves.
6. Remove soaked dals, mix in six cup water and pressure-stir fry for half an hour or until the
dals are completely cooked.
7. Meanwhile, heat up oil in a pan, mix in cut garlic, stir-fry briefly till golden brown.
8. Mix in cut onion, slit green chilies and stir fry for four to five minutes or until the onion is
golden brown in color.
9. Mix in red chili powder, cumin powder and stir-fry briefly.
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10. Mix in cut tomatoes and stir fry on high flame heat up for three to four minutes, stirring
continuously.
11. Stir in the cooked dals and grease and mix well.
12. Mix in salt, cut coriander leaves and stir fry dal for ten minutes on low heat, stirring
occasionally.
13. Crush kasoori methi between the palms, sprinkle on the dals and serve hot.
Triangle Parathas

1. Wheat Flour 06 kg
2. Water AR
3. Salt to taste
4. Vegetable Oil 01 ½ ltr.
5. Wheat Flour for rolling as needed 29
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Method
Making the dough
1. Take wheat flour in a big bowl. Add salt and 1 tsp oil to the flour.
2. Add water little by little and start kneading to form a nice and smooth dough which is
not sticky.
3. Drizzle a few drops of oil so as to coat the final dough.
4. Cover and keep it aside for 15-30 minutes so that the dough sets.
5. After 30 minutes, take the dough and knead it one more time for a few seconds.
Rolling out Parathas
1. Make lemon sized balls from the dough using your palms.
2. Flatten each ball by dusting it in wheat flour.
3. Place the flattened dough on a rolling board and start rolling to form a thin circle of 4-5″
diameter.
4. With the back of your spoon dipped in oil, apply oil on the flattened paratha.
5. Fold it into half to form a semi circle and again apply oil with the back of your spoon.
6. Fold it once again to form a nice triangle as shown below.
7. Dust the small triangle shaped dough with flour and again start rolling gently so that it
forms a bigger triangle.
Plain Rice

1. Rice 11 kg
2. Water AR
3. Salt To taste
Method
1. Wash and drain rice several times until water is somewhat clear. Drain well.
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2. Combine rice, salt, refined oil and water in a handi and bring to a boil over high heat,
uncovered.
3. Reduce heat to low, and simmer until nearly all of the water has evaporated and
crater-like holes appear in the rice. Cover saucepan and simmer for about 20 minutes.
4. Remove from heat and allow to stand for 8-10 minutes to complete the final cooking.
Fluff the rice using a large wooden spoon and serve hot.
Punjabi Kadhi
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For Pakodas
1. Gram flour 03 kg
2. Chopped onion 02 kg
3. Chopped potato 02 kg
4. Ajwain 100 gms
5. Red chili powder. 75 gms
6. Chopped ginger. 100 gms
7. Baking powder 05 gms
8. Oil for deep
frying
9. Salt AR
For Kadhi
Gram flour 03 kg
10. Curd (yogurt) 08 kg
11. Dry red chili whole 50 gms
12. Turmeric powder. 50 gms
13. Asafetida 25 gms
14. Fenugreek seeds 150 gms
16. Salt AR
Method;
1. Mix all pakora ingredients except oil and add about ½ cup of water. Mix well.
2. Heat oil in a Kadhai and deep fry vegetable and gram flour mixture after making into
small balls. Fry till pakoras are golden brown.
3. Beat Curd/Yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there
are no lumps. Add turmeric powder, salt and 3 cups of water.
4. Heat oil in a Kadhai. Add fenugreek seeds and dry red chili. Stir fry for half minute. Add
Gram flour and Yogurt mixture. Bring it to a boil and simmer on a slow fire for about 15
minutes. Stir occasionally.
5. Add red chili powder and fried pakoras and again simmer the punjabi kadi for about 5
minutes.
6. Serve punjabi kadhi hot with steamed rice.
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STUFFED CAPSICUM and tomato

1. Capsicum (simlamirch) 02.5 kg
2. Large Tomatoes 02.5 kg
3. Boiled potatoes 02 kg
4. Boiled green peas 01 kg
5. Onion finely chopped 02 kg
7. Red chili powder to taste 75 gms
9. Dry mango powder (amchur) 50 gms
10. Oil/ghee for shallow
frying
11. Salt To Taste
Method;
1. Wash the capsicum and boil them whole till they are tender (not too much), drain water
and keep aside to cool. Deseed the tomatoes and keep a side.
2. Mash the boiled potatoes.
3. Now in a pan heat 2-tbsp oil/ghee and add chopped onion and fry till it turns golden brown.
4. Now add all spices, mashed potatoes and peas and fry for few moments.
5. With a sharp knife cut the stem of the capsicum and take out seeds from the top gently and
add the stuffing in it.
6. Now take oil/ghee in a kadhai and fry the stuffed capsicums and tomatoes on all sides.
7. Garnish the bharawan capsicum with grated paneer, chopped coriander leaves and thinly
sliced rings of tomato and onions.
8. Serve hot.
Vermicelli Kheer
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1. Vermicelli/Semiya 05 kg
2. Milk 12 ltr.
3. Sugar 04 kg
5. Raisins 250 gms
6. Cardamom (crushed) 100 gms
7. Ghee 01 kg
Method
1. In a pan, add little ghee and roast broken vermicelli and keep it aside.
2. In another pan, boil the milk.
3. Add the vermicelli and cook on a low heat for about 15-20 minutes.
4. Add sugar, crushed cardamom and salt and bring to boil.
5. Finally, sprinkle with fried cashew nuts and raisins.
6. Serve hot or chilled.
Ghee Bhat
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2. Ghee 01 kg
3. Raisins 250 gms
4. Bay leaf 25 gms
5. Cinnamon 10 gms
6. Cardamom 100 gms
7. Cloves 25 gms
8. Onions finely chopped 01 kg
9. Water AR
10. Black Pepper corns 75 gms
11. Salt To taste
Method:
1. Clean, wash and soak the rice for 2 hours. Drain the water and keep aside.
2. Heat 1 tsp ghee in pan, add the onion, sauté till turns to golden brown, drain and keep aside.
3. Heat the remaining ghee in pan, add the cloves, cinnamon, cardamom, bay leaf, pepper and
saute for ½ minutes until aromatic.
4. Add the rice, sauté for a minute and add water, raisins, salt and stir well.
5. Cook the rice for 10-15 minutes until the water gets absorbed.
6. Sprinkle the sautéed onion and serve hot.
LAL MAAS
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1. Mutton Leg 08 kg
2. Onions (chopped) 03.5 kg
3. Tomato (chopped/paste) 02 kg
4. Ginger Paste 400 gms
5. Garlic Paste 600 gms
6. Curd 02 kg
7. Red Chili Powder 100 gms
10. Cloves 50 gms
11. Bay Leaves 25 gms
12. Cardamom Black 50 gms
13. Black Peppers (crushed) 50 gms
14. Cooking Oil 01 Ltr.
15. Salt To Taste
Method:
1. In a pan put cooking oil. When the oil is hot, add chopped onions and fry them until
golden brown.
2. Keep aside a little of the brown onions to use for garnish.
3. Add the garlic and ginger paste, cook for 15 min.
4. Add cut portions of mutton and let it cook for 30 min.
5. Now add bay leaves, black pepper, red chili powder, cardamom black, turmeric powder
and curd, then add salt to taste.
6. Cook until the spices are well-cooked and mixed.
7. Add tomato paste and cook on low fire for 40 min.
8. When ready, remove lal maas from the fire and garnish with finely chopped coriander
leaves and fried onions before serving.
Gatte Curry
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1. Besan 04 kg
3. Ghee 500 gms
4. Curd 02 kg
5. Red chilli powder 100 gms
8. Refined Oil 500 ml
9. Salt to taste
Method;
1. Add red chili powder, salt, coriander powder and ghee to besan Mix it well and Prepare
stiff dough.
2. Make thin strips of the dough.
3. Boil them in water till they are cooked.
4. Now cut them into pieces.
5. Add red chili powder, salt, coriander powder and turmeric to the strained curd. Mix it
well.
6. Now add cooked besan pieces to this mixture.
7. Heat the oil.
8. Put cumin seeds and curd mixture.
9. Cook till it comes to boil.
10. Cook it over medium flame for 5 minutes.
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METHI THEPLA

2. Crushed Green Chilies 150 gms
4. Ginger & Garlic paste 250 gms
5. Ajwain 150 gms
7. Asafetida powder 50 gms
8. Methi Leaves 01 kg
10. Cumin Seeds powder 150 gms
11. Salt to taste
12. Refined oil AR
Method:
1. Put wheat flour in a flat vessel bowl.

2. Mix all the ingredients in it including the methi leaves.
3. Add 1 tsp oil and knead it. Let it stay for 15 minutes.
4. Then make even size small balls of the dough.
5. Roll them separately with a rolling pin into a round shape.
6. Heat the griddle and roast each of the rolled out theplas one by one.
7. First roast one side, turn it upside down.
8. Then put 1/2 tsp oil on the turned side and again it upside down.
9. Repeat the same with the other side.
10. When evenly roasted remove it from griddle.
11. Repeat this for all the balls.
12. Serve them hot with butter or chutney or curd.
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Lapsi

1. Broken wheat 04 kg
2. Hot water AR
3. Almonds 500 gms
4. Sugar 03.5 kg
5. Raisins 350 gms
7. Ghee 01.5 kg
8. Pistachio 250 gms
Method
1. Soak the raisins in 1/2 cup water and keep aside.

2. Heat ghee in a heavy bottomed pan, add the broken wheat. Sauté on a high flame till it
turns pinkish brown. Add hot water, partly cover and cook on a medium flame till most
of the water has evaporated. Add more water if the wheat is not tender enough.
3. Once all the water has evaporated add the sugar, ghee and 1/2 cup water. Stir. Place a
griddle or tava below the pan and cook on a low flame for 8-10 minutes. The lapsi is
ready when the ghee starts oozing out from the sides of the pan.
4. Serve hot garnished with blanched almonds and pistachios.
MISSI ROTI
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1. Whole Wheat Flour 06 kg
2. Gram Flour 01 kg
4. Dry fenugreek leaves 250 gms
6. Salt To taste
8. Refined oil AR
9. Water To knead
Method:
1. Mix Wheat flours gram flour, salt, chili powder, turmeric powder and mix well.
2. Make powder of fenugreek leaves and mix it to the flour.
3. Rub oil into the flour, slowly add water and make a soft dough and keep it covered
with damp cloth for 30 minutes.
4. Knead well again the dough and make balls.
5. Roll into a slightly thick chapatti than usual. Pre-heat the girdle (tawa) and cook the
missi roti with or without oil.
6. Note: It can also be cooked in an oven or tandoor.
Dal Batti
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For the panchmel dal
1. split Bengal gram 02 kg
2. Toor Dal 02 kg
3. Green moong dal 02 kg
4. Urad dal 1.5 kg
5. whole moong 500 gms
9. garam masala 100 gms
10. cloves 50 gms
13. green chilies, slit 125 gms
14. asafetida (hing) 01 Tbsp
15. amchur (dry mango powder) 01 Tbsp.
16. tamarind (imli) pulp 250 ml
17. ghee 500 gms
18. salt to taste
For the baatis
19. whole wheat flour 06 kg
20. semolina 250 gms
21. Bengal gram flour 500 gms
22. milk 02 liter.
23. melted ghee 500 gms
24. salt to taste
For serving
25. melted ghee 01 kg
For the panchmel dal
1. Clean and wash the dals and add water. Pressure cook for 2 to 3 whistles or till the dals
are cooked.
2. In a bowl, combine the chili powder, turmeric powder, coriander powder, garam masala
with required amount of water and mix well. Keep aside.
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3. Heat the ghee in a pan and add the cloves, bay leaves, cumin seeds, green chilies and
asafetida. When the cumin seeds crackle, add the prepared masala paste and sauté for 1 to
2 minutes.
4. Add the cooked dals, amchur, tamarind pulp and salt and simmer for 15 to 17 minutes.
Adjust the consistency of the dal before serving and if required, add some water.
For the baatis
1. Mix all the ingredients and knead into firm dough. Knead well for 5 to 7 minutes.
2. Divide the dough into 10 equal portions and shape each portion into an even sized round.
Flatten the rounds lightly using your thumb to make an indentation in the centre of the
baati.
3. Boil water in a broad vessel and drop the baatis in the boiling water. Cook for 15 to 20
minutes over a high flame.
4. When the baatis are done, drain and keep aside.
5. Heat a gas tandoor and put the baatis on the grill of the tandoor. Cook them on a medium
flame for 20 to 25 minutes. Cooking the baatis over a medium flame will ensure that the
baatis are cooked on the insides also.
6. Arrange the baatis on a serving plate break each baati into two pieces and pour melted
ghee on the baatis.
How to proceed
1. Pour hot panchmel dal over the baatis.

2. Serve hot with churma.
3. Notes
4. You can cook the baatis in a gas tandoor (without boiling them).
5. Alternatively bake the boiled baatis in a pre-heated oven at 200°C (400°F) for 10 to 15
minutes turning them over occasionally.
6. Or even deep fry them in hot ghee instead of cooking them in a tandoor.
Safed Maans
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1. Lamb, cut into pieces 10.5 kg
2. Salt to taste
3. Yoghurt (dahi) 05 kg
4. Ghee 500 gms
5. Green cardamom 125 gms
6. Cloves 50 gms
7. Cinnamon 35 gms
8. Onions 04 kg
9. Ginger, shredded 400 gms
10. Garlic ground to paste 600 gms
11. White peppercorns 125 gms
12. Red chili seeds, powdered 100 gms
13. Poppy seeds (khu khus), ground 500 gms
14. Khoya 01 kg
15. Almonds 250 gms
17. Saffron 10 gms
18. Milk 100 ml
19. Dry red chilies 75 gms
Method
1. Boil the lamb in water with 2 tbsp salt for 10 minutes.
2. Discard the water and transfer the lamb pieces onto a flat dish. Smear the pieces with
yoghurt.
3. Heat the ghee; add green cardamom, cloves, cinnamon, and onions. Fry till the onions turn
translucent. Add ginger and fry for 05-07 minutes.
4. Add the lamb pieces, white peppercorns, and red chili seeds. Cook for 45 minutes, on low
heat.
5. Add the poppy seeds and simmer for 15 - 20 minutes. Add the khoya and stir the lamb.
6. Add almonds and cashew nuts and then cook until the lamb is almost done.
7. Add garlic paste. Cook on low heat till done.
8. Add saffron soaked in milk; mix well. Garnish with deseeded skins of red chilies and serve.
PAPAD KI SABJI
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1. Papads Medium sized 06 pkts
2. Bengal gram flour 01 kg
3. Curds 05 liter
6. Asafetida powder 02 tbsp.
9. Ghee 500 gms
10. Chopped coriander leaves 01 bunch
11. Salt To Taste
12. Water AR
Method:
1. Break the papads into 1 inch squares.

2. Heat ghee in a saucepan, add cumin and mustard seeds.
3. Add asafoetida. Add chili powder and curds simultaneously. Stir till curds brown
4. Add turmeric, water and salt. Boil.
5. Add papads and coriander.
6. Boil for 3-4 minutes.
7. Serve papad ki sabzi hot with chapattis.
MOONG DAL HALWA
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1. Moong Dal 03kg
2. Ghee 06kg
3. Sugar 03kg
4. Water AR
5. Almonds 500 gms
6. Pistachio 250 gms
7. Raisins 250 gms
Method;
1. Soak moong dal for two hours and then grind it and keep aside. Heat ghee in a pan and
put the moong dal in it.
2. Saute on low flame till it turns golden brown and leaves a distinct aroma. Remove from
the flame and set aside.
3. Heat water in a pan; add sugar and boil the mixture till sugar melts.
4. Put the moong dal mixture in this sugar syrup and cook on a low flame till the dal and
sugar blends well.
5. Remove moong dal ka halwa from the flame and decorate it with chopped dry fruits and
Serve.
VAGHARELO BHAAT RECIPE
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2. Potatoes, diced 03 kg
3. Green peas 03 kg
4. Carrots, diced 03 kg
5. cloves 100 gms
8. Asafoetida powder 02 Tbsp.
12. Ghee 500 gms
13. Salt To taste
Method;
1. Wash and drain the rice. Keep aside.
2. Heat the ghee in a handi, add the cloves, cinnamon, cumin seeds and fry for 2-3 minutes.
3. Add the asafoetida, vegetables and salt and stir for few minutes
4. Add the turmeric powder, chili powder, garam masala and rice and stir again for 5
minutes till it is evenly mixed.
5. Add a required (approx. double amount of the rice) amount of hot water, cover the lid.
Cook using the weight.
6. Serve vargharelo bhat hot with kadhi and papad.
UNDHIYO
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1. Garlic 600 gms
2. Baby brinjals 04 kg
3. potatoes small 05 kg
5. Elephant yam 03 kg
6. Broad beans 01.5 kg
10. Raw bananas 60 Nos.
11. Coriander leaves 01 Bunch
12. Ginger 400 gms
13. Mustard
For Muthiya
14. Bengal Gram Flour 02 kg
15. Salt to taste
16. Fenugreek Leaves 01 bunch
17. Ginger 400 gms
18. Green Chilies 100 gms
19. Oil to deep fry
20. Salt to taste
Method;
1. Wash, take off and dice potatoes, yam and raw bananas.
2. Wash brinjals and slit them into four without cutting the stem.
3. Make a paste of garlic, green chilies and ginger and mix cut coriander.
4. Mix all the muthiya ingredients except oil and prepare a firm dough.
5. Divide into small portions and shape each into one-inch long half-inch thick rolls.
6. Deep fry in hot oil remove and keep aside.
7. String beans and cut into one-inch long pieces.
8. Heat up oil in a thick-bottomed handi, mix in asafoetida and mustard seeds.
9. When mustard seeds crackle mix in ground masala and broad beans.
10. Put the rest of the vegetables in layers one on top of the other.
11. Sprinkle salt and turmeric powder.
12. Stir fry for five minutes on high flame heat.
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13. Pour out one cup of water, cover and simmer (boil slowly at low temperature) on a very low
heat up for 10-15 minutes.
14. Mix in fried muthiyas and again simmer (boil slowly at low temperature) for 15 minutes.
15. Shake the vegetables occasionally but do not use a spoon to stir.
16. Serve hot decorated with scraped coconut.
KAKDI NU RAITU RECIPE
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1. Cucumbers 06 kg
2. Yogurt 10 kg
3. Coriander leaves chopped 02 bunch
4. salt To taste
5. Green chilies chopped 250 gms
6. Cumin powder Broiled 275 gms
Method;
1. Take off and grate the cucumbers.

2. Put in a muslin cloth and squeeze to extract extra moisture.
3. Mix everything yogurt, cut coriander leaves, cut green chilies, cumin powder and salt.
4. Mix in the grated cucumbers just before serving.
5. Serve chilled.
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DAAL PARATHA RECIPE

1. Wheat flour 06 kg
2. Oil 500 ml
3. Salt To Taste
For the filling
4. Yellow moong dal 02 kg
9. Oil As needed
10. Salt To Taste
11. Water AR
Method;
1. Sieve the wheat flour and knead to a soft dough by adding enough water. Keep aside.
2. Soak moong dal for one hour. Wash and drain all the water.
3. Cook the moong dal 1 cup of water.
4. Heat oil in a pan, add the cumin seeds, asafoetida. Fry till they pop up. Add the cooked
dal, salt, turmeric powder, red chili powder and mix well.
5. Cook until the dal mixture is dry. Let it cool.
6. Take some portion of dough, make a small puri. Put some moong dal stuffing in center.
Close from all sides and roll again into thick, round paratha.
7. Heat a tawa (griddle), put the daal ka paratha and cook on both sides by adding some oil.
8. Serve daal paratha hot with curry.
Coconut Yellow Rice
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1. Coconut milk 02 liter
2. Milk 04 liter
3. Sela rice 11 kg
4. Salt To taste
6. Cinnamon powder 50 gms
7. Cloves powder 25 gms
9. Coconut oil 500 ml
10. Water AR
Method
1. In saucepan add coconut milk, and milk. Bring to boil.
2. Add rice, salt, turmeric, cinnamon, cloves, and cardamom (if using).
3. Cover and cook until liquid is absorbed, about 20 minutes.
4. Add 2 tablespoons butter.
5. Serve.
Chicken Vindaloo
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1. Whole chicken cut into 10 kg
1-inch pieces
2. Potatoes peeled and cut into 04 kg
2 x 2 cubes
3. whole cumin seeds 250 gms
4. dried red chili whole 01 kg
5. Black peppercorns 250 gms
6. Cardamom 100 gms
7. stick of cinnamon 05 nos.
8. Whole black mustard seeds 100 gms
10. Toddy vinegar 02 Bottle
11. Salt AR
12. Light brown sugar 100 gms
13. Medium onions, peeled and 01 kg
sliced into fine half-rings
14. Water AR
15. Vegetable oil 01 Liter
16. Fresh ginger 400 gms
17. Garlic 600 gms
18. Coriander seeds 250 gms
Method
1. Grind cumin seeds, red chilies, peppercorns, cardamom seeds, cinnamon, black mustard
seeds, and fenugreek seeds in a coffee- grinder or other spice grinder with the toddy
vinegar. Put the ground spices in a bowl. Add, salt, and sugar. Mix and set aside.
2. Heat the oil in a wide, heavy pot over a medium flame. Put in the onions. Fry, stirring
frequently, until the onions turn brown and crisp. Remove the onions with a slotted
spoon and put them into the container of an electric blender or food processor. (Turn the
heat off.) Add the required amount of water to the blender and puree the onions. Add
this puree to the ground spices in the bowl. (This is the vindaloo paste). It may be made
ahead of time and frozen.)
3. Dry off the meat cubes with a paper towel and remove large pieces of fat, if any.
4. Put the ginger and garlic into the container of an electric blender or food processor. Add
the required amount of water and blend until you have a smooth paste.
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5. Heat the oil remaining in the pot once again over a medium-high flame. When hot, put
in the lamb cubes, a few at a time, and brown them lightly on all sides. Remove each
batch with a slotted spoon and keep in a bowl. Do all the lamb this way. No put the
ginger-garlic paste into the same pot. Turn down the heat to medium. Stir the paste for a
few seconds. Add the coriander and turmeric. Stir for another few seconds. Add the
meat, any juices that may have accumulated as well as the vindaloo paste and water (or
stock). Bring to a boil. Cover and simmer gently for an hour or until meat is tender. Stir a
few times during this cooking period. Serves 6.
6. Add vindaloo paste, water, and potatoes. (The water should almost cover everything.)
Stir well, and simmer until the potatoes are cooked (20-30 minutes).
7. Serve over rice.
Chicken Biryani
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1. Chicken (cut into 12 pieces) 5.5 kg
2. Plain Yogurt 03 kg
3. Long Grain Rice 11 kg
6. Garlic Paste 600 gms
7. Juice of lemon 15 Nos.
8. Fresh Mint Leaves 05 bunch
9. Whole Black Peppercorns 125 gms
11. Onions thinly slices 04 kg
12. Clarified Butter 01 kg
13. Saffron 10 gms
14. Salt To taste
15. Milk ½ liter
Method;
1. Wash chicken pieces with cold water and drain well. Separately in a bowl mix
together ginger paste, garlic paste, red chili powder, and plain yogurt into a smooth
paste. Marinate chicken pieces in this mixture and set aside for 30 minutes.
2. Cook on low heat without adding any water to the chicken. When water dries up,
remove from heat.
3. Separately in a pan, heat the banaspati or clarified butter; add onions and fry to
golden brown. Add mint leaves, cardamom pods, and lemon juice. Mix and remove
from heat.
4. Boil rice in water in a large pot until rice is parboiled and drain. Grease the same pot;
add half of the rice to it and then all of the chicken mixture on top of that and then
the rest of the rice. Add food color mixture on rice.
5. Place pot on a hot tava or griddle and let cook on low heat for 15 minutes. Finally remove from
heat; fluff rice and serve.
Mirchi ka Salan
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1. long green chilies 03 kg
3. mustard seeds 75 gms
4. fenugreek seeds 125 gms
5. onion seeds 25 gms
6. curry leaves 15 gms
9. cumin seed powder 150 gms
11. tamarind water 500 ml
12. chopped coriander 01 bunch
13. vegetable oil 500 ml.
14. salt to taste
To be ground into a paste
15. garlic 600 gms
16. cloves 50 gms
17. ginger 400 gms
18. onions 02 kg
19. Tomatoes 01 kg
20. Grated coconut 01 kg
For the dry powder
21. roasted peanuts 01 kg
22. sesame seeds 250 gms
24. Water AR
Method;
For the dry powder
1. Roast the peanuts, sesame seeds and cumin seeds lightly Remove and powder. Keep a side.
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How to proceed
2. Heat the oil in a kadhai.

3. Wash and slit the green chilies. Remove the seeds and fry in hot oil until they turn white.
4. Remove In the same oil, add the cumin seeds, mustard seeds, fenugreek seeds, onion seeds
and curry leaves. Cook until the seeds crackle.
5. Add the paste and fry for a while. Add the turmeric and coriander-cumin seed powder, chili
powder and dry powder masala. Cook for a few minutes until the oil comes on the top.
6. Add required amount of water and the tamarind water and cook until thick. Add the fried
green chilies, coriander and salt and cook for a few minutes. The gravy should be thick.
7. Serve hot
Tomato Kut
1. Medium red and ripe Tomatoes, washed 04 kg
and quartered
2. Besan/Gram Flour 500 gms
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3. ginger garlic paste 500 gms
5. Dry Roasted Coriander Seed Powder 150 gms
6. Dry Roasted Cumin Powder 150 gms
7. Salt to taste
8. Fresh Coriander finely chopped 01 bunch
9. Fresh Mint finely chopped 01 bunch
10. Hard boiled Eggs 30 nos.
11. Tamarind pulp 500 ml
15. Dried Red Chilies each split into two 50 gms
16. Curry Leaves 25 gms
17. Vegetable oil 500 ml
Method:
1. Put the quartered tomato pieces in a large non-stick saucepan on medium low heat.
2. Add 01 liter water to it, and cover with the lid. Let it cook till the tomatoes are mushy
and soft. Keep giving it a stir every once in a while.
3. Let it cool. Once cooled, pour into a blender container and add the gram flour.
4. Blend till pureed. Strain this mixture through a wire mesh strainer back into the
saucepan. Throw away the left over seeds and skin in the strainer.
5. Add required amount of water to it and let it cook on simmer.
6. Heat 4 tbsp oil into a small frying pan at medium heat and add the fenugreek seeds,
cumin seeds, mustard seeds, whole red chilies, and curry leaves. As they start to splutter,
add ginger garlic paste and fry for 2 minutes.
7. Now remove from heat and add this to the Sauce being cooked in the saucepan.
8. Add the cumin and coriander seed powder, red chili powder, tamarind pulp and salt to
the sauce and mix well.
9. Bring it to a boil, and let it cook at medium low heat until the raw aroma of gram flour is
gone. You can add a little water to it if required. Pour it into a serving bowl.
10. Cut boiled eggs into pieces and add these to the tomato sauce before serving.
11. Garnish with chopped cilantro and mint.
12. Serve it with Baghara Khana.
Note;
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Bagara Khana is a rice delicacy prepared in Hyderabad, India. The long grain rice, along with
spices and green chilies, is used to prepare Bagara Khana.
The side dish for it can be either Bagara Baigan or Dalcha.
The dish makes up for the vegetarians who miss out on the Hyderabadi Biryani.
Cucumber Raita
1. Finely chopped cucumber 06 kg
2. Plain Yoghurt 04.8 liter
3. Chopped coriander 01 bunch
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5. Cumin powder- broiled 350 gms
6. Salt To taste
Method:
1. Whisk the yoghurt with little water.
2. Add the cucumber. Season with salt & cumin powder and mix well.
3. Sprinkle the red chili powder on top & Garnish with chopped coriander.
Peas Pulao
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2. Peas 04 kg
3. Onions 02 kg
4. Ginger 400 gms
5. Green Chilies 150 gms
6. Salt To taste
7. Cinnamon 50 gms
8. Cloves 35 gms
9. Bay leaf 25 gms
11. Butter/Ghee/margarine 500 gms
12. Water AR
Method;
1. Soak The Basmati Rice in water for half an hour

2. Before cooking. Wash & drain the rice.
3. In a rice cooker or in a pan take some butter/ghee.
4. AS it starts melting add bay leaf, cinnamon, cloves fry for a minute till the aroma starts
filling the room at which time start adding chopped ginger, green chilies & Peas.
5. Fry them briefly & add the rice, salt & sugar.
6. Fry it till all the rice is quoted with ghee & spices.
7. Add the water & cover the lid.
8. In a separate pan add a little butter & fry the cashew pieces & keep aside.
9. In the same pan fry the onions till it turns translucent & brown.
10. Garnish the rice with cashews, onions & coriander.
11. Serve with Channa Masala.
]Vegetable Sheek Kabab

1. French beans 02 kg
2. Carrots 03 kg
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3. Cauliflower 03 kg
4. Green peas 02.5 kg
5. Boiled Potatoes 10 kg
6. Ginger-Garlic Paste 500 gms
7. Green chilies finely chopped 250 gms
8. Bread Slice 03 pkts.
9. amchur 05 tbsp.
10. Garam Masala 250 gms
11. Salt to taste
13. Chopped green coriander leaves 02 bunch
14. Oil For shallow frying AR
Method:
1. Soak bread in Water and Squeeze it.

2. Clean wash and boil all the vegetable, mash and keep a side.
3. Add all the ingredients with mashed vegetables and bread. Mix it well.
4. Take a little mixture on your palm and apply a little oil on the seekh and press it the
mixture on it.
5. Take out the oblongated kabab and deep fry or shallow fried in hot oil on high fire.
6. Serve with mint chutney.
DAL MAHARANI
1. Rajma 02 kg
2. Whole Urad dal 02 kg
3. Chana dal 02 kg
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5. Tomatoes, chopped 02 kg
6. Green chilies, sliced 150 gms
7. Ginger- Garlic paste 500 gms
8. Salt To taste
12. Butter 01 kg
13. Cream 500 ml
Method;
1. Soak rajma, urad dal and chana dal overnight.
2. Simmer the urad dal, chana dal and rajma. Mash them a little. Keep aside.
3. Heat butter in a pan, add mustard seeds and cumin seeds and fry until they splutter. Add
ginger garlic paste and chilies.
4. Fry for few minutes. Add chopped onions and tomatoes. Cook until done.
5. Add salt, red chili powder, turmeric powder and stir well.
6. Add the mashed dals and boil for few minutes.
7. Add cream, coriander leaves and mix well.
8. Serve the dal maharani hot with roti.
Palak Paneer
1. Spinach 10 kg
2. Paneer 08 kg
3. Onion 03 kg
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5. Green chili paste 250 gms
6. Butter 500 gms
9. Garam Masala Powder 150 gms
10. Vegetable oil for deep frying AR
11. Salt to taste
Method;
1. Clean and blanch the spinach and keep a side.
2. Mix green chili paste and ginger-garlic paste with spinach. Add little water.
3. Cut cheese into small cube shaped pieces. Keep 250 gms of Paneer cubes for decoration.
4. Heat vegetable oil in a frying pan.
5. Fry the paneer cubes on a medium flame till they become light brown. remove the pieces
out of the pan.
6. Take butter and heat it.
7. Add bay leaves and cumin for frying.
8. Add chopped onions and fry again until they turn pink.
9. Add garam masala powder, black pepper powder and salt. Mix well.
10. Now add fried paneer and cooked spinach. Mix them properly.
11. Grate remaining paneer pieces and decorate.
12. Serve hot.
Sevai Kheer

1. Milk 12 liter
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2. Fine vermicelli broken to 1" bits 04 kg
3. Ghee 01 kg
4. Sugar 03 kg
6. Strands of saffron 10 gms
7. Almonds, blanched and thinly slivered 250 gms
8. Pistachios, unsalted, thinly slivered 250 gms
Method
1. Heat ghee in a heavy deep pan.
2. Add broken vermicelli, stir till lightly roasted.
3. Add hot milk; stir gently to bring to a boil.
4. Reduce heat allow to simmer for 5 minutes.
5. Add sugar, stir till dissolved.
6. Add cardamom, saffron, cardamom, almonds and pistachios.
7. Mix and take off fire.
8. Serve hot and wholesome.
JEERA PULAO
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1. Long Grain (Basmati) Rice 11 kg
2. Water AR
3. Cumin seeds (jeera) 500 gms
5. Salt to taste
7. Whole Black peppercorns 100 gms
8. Cloves 50 gms
9. Black Cardamom 100 gms
Method:
1. Clean and wash rice. Wash and drain rice 2-3 times and soak in water for 15-10 minutes.
2. Heat oil and add cumin seeds (jeera), bay leaf, cardamom, whole black pepper and cloves.
3. When Cumin seeds are done add the rice and salt, mix well.
4. Add water.
5. When it starts boiling low down the flame of the gas and covers it partially.
6. Keep an eye, rice will be done when holes appear on the surface and water is completely
absorbed.
7. Serve the jeera pulao hot with any gravies or raita.
Kadhai Chicken
1. Chicken(cut into medium size pieces) 10 kg
2. Onion 03.5 kg
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3. Capsicum 02.5 kg
4. Tomato 02 kg
5. Red Chili powder 150 gms
7. Ginger-garlic Paste 500 gms
8. Fennel seeds 75 gms
12. Cloves 35 gms
14. Kasoori methi 175 gms
16. Curd 02 kg
17. Refined oil 01 Liter
18. Coriander leaves for garnishing 01 bunch
19. Salt To taste
Method:
1. Marinate the chicken with ginger-garlic paste, turmeric powder, garam masala & salt and
keep aside.
2. Peel and cut the half of the onions & all capsicum into bigger triangular and keep aside.
3. Pre-heat the oil in a pan & splutter fennel seeds, coriander seeds, Cinnamon, kasoori
methi, Cloves & bay leaves.
4. Then, add the chopped onion & fry till golden brown & add chopped tomato now and
cook the tomato till the oil comes separate from onion & tomato.
5. And now, add the marinated chicken. Don't add water to the gravy & cook it for 10 to 15
minutes in medium heat. Add triangulars of onions and mix well.
6. Now, add the chili powder & coriander powder, capsicum & mix well with the chicken.
7. Garnish the chicken with the coriander leaves & keep the flame in low heat & close the
pan for 5 minutes till the oil comes separate from the chicken.
Vegetable Jhalfrezi
1. Carrots 03.5 kg
2. Cauliflower florets 04 kg
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3. Green beans 02.5 kg
4. Green Capsicum 1.5 kg
5. Yellow capsicum 01 kg
6. Red capsicum 0 ½ kg
7. Green peas 02 kg
8. Tomato, small 03 kg
9. Onions, medium 03 kg
10. Almonds 250 gms
11. Cashews 250 gms
12. Ginger 400 gms
13. Garlic 600 gms
17. juice of Lemon 12 nos.
18. Tomato ketchup 175 ml
19. Tomato puree 225 ml
20. White vinegar 75 ml
21. Salt To taste
Method
1. Cut vegetables into 1 inch pieces.
2. Chop half the onions and keep aside. Make thin slices of rest of the onions. Keep aside
3. Make paste of almonds and cashews. Keep aside
4. Make paste of ginger and garlic. Keep aside.
5. Heat oil in a pan. Add cumin seeds. Wait till they sputter
6. Add grated onions and stir till lightly cooked.
7. Reduce flame. Add ginger-garlic paste, lemon juice, chili powder and coriander powder.
Stir. After a minute, add almond-cashew paste. Stir the mixture till it is barely dry and
starts separating from sides of the pan.
8. Add carrots, cauliflower and green beans. Mix well. Now add water. Stir, cover and let
boil for 4-5 minutes.
9. Add tomato puree and tomato ketchup mix well and cook for 05-06 minutes.
10. Add green peppers, red peppers, yellow peppers, tomato, green peas and sliced onions
while continuously stirring.
11. Cook till vegetables are tender.
12. Add vinegar and juice of lemon and mix well.
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13. Now add salt.
14. Leave on heat for a minute more.
15. Garnish with coriander leaves.
16. Serve hot.
Amritsari Dal (Split black gram flavored with mint)

1. Split black gram (urad dal), soaked 03 kg
for 1 hour
2. Bengal gram (chana dat), soaked for 02 kg
1 hour
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3. Ginger chopped 400 gms
5. Unsalted butter 01 kg
6. Ghee 150 gms
8. Tomatoes chopped 1.5 kg
10. Mint 03 Bunch
11. Salt To taste
12. Water AR
Method
1. Drain both the grams and cook in water in a large pan; add salt. Bring to the boil, reduce
heat and keep removing the scum that surfaces.
2. Add ginger and garlic each and unsalted butter. Cook covered until the mixed gram is
tender and a little water remains. Remove and mash the mixture against the sides of the
pan with a large spoon.
3. Heat the ghee in a pan; add onions and fry until light brown. Add the remaining ginger-
garlic, green chilies, tomatoes, and mint leaves. Cook until the tomatoes are mashed. Add
boiled dal and pickle pulp and cook for 20-25 minutes approx. and stir occasionally.
4. Garnished with chopped coriander leaves and Serve hot.
Gajar Ka Halwa

1. Carrots 10 kg
2. Milk 20 liter.
3. Sugar 10 kg
4. Cardamom seeds 150 gms
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5. Ghee 05 kg
6. Raisins 500 gms
7. Almonds 500 gms
8. Pistachios 250 gms
Method
1. Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred
the nuts.
2. Add the grated carrots in a pre heated kadhai and cook for minimum ½ an hour to
remove excess moisture which is present in the same.
3. Add ghee and sauté carrots for minimum 15-20 minutes.
4. Add the milk. Cook on a low flame for 1 hour stirring occasionally.
5. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been
absorbed.
6. Add the slightly crushed cardamoms and the raisins.
7. Mix well. Remove from heat and arrange in a serving dish. Garnish with almonds and
pistachios. Serve cold, hot or at room temperature.
Zafrani Pulao
Commonly known as Zarda, Zafrani Pulao a luscious sweet dish with rich aroma. It is festive
delicacy of north India. Zafrani Pulao basically belongs to the Nawabi delicacies of India; it
is prepared on the occasion of marriages and regional festivals. Try this sweet rice
preparation enriched with high calories ingredients.
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1. Rice (long, grained) 11 kg
2. Sugar 500 gms
3. Ghee 500 gms
4. Almonds 250 gms
6. Saffron 10 gms
7. Nutmeg Powder 15 gms
8. Green Cardamom Powder 150 gms
Method
1. Wash rice twice and soak in just enough water to cover it for half an hour. Drain
excess water.
2. Place almonds and cashew nuts in a flat microwave dish and cook, uncovered on
Microwave medium (70%) for five minutes. Let them cool and thinly slice the
almonds. Halve the cashew nuts.
3. In a deep casserole, mix ghee and rice and cook, uncovered, on Microwave high
(100%) for two minutes.
4. Stir. Cook, uncovered on Microwave high (100%) for two minutes more.
5. Mix nutmeg powder, green cardamom powder, saffron, raisins and sugar into the rice.
6. Add the required amount of water and milk and stir once.
7. Cover and cook (100%) for fifteen minutes.
8. Allow standing time for five minutes.
9. Garnish with almonds and cashew nuts.
10. Serve hot.
Kashmiri Dum Aloo
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1. Small sized potatoes 08 kg
2. Oil to deep fry AR
3. Dried Kashmiri chilies 165 gms
4. Yogurt 02 kg
6. Dry ginger powder 100 gms
7. Fennel powder 75 gms
8. Mustard oil 150 ml
9. Clove powder 50 gms
10. Asafetida 02 Tbsp.
11. Roasted cumin powder 100 gms
13. Salt To taste
Method;
1. Peel and prick the potatoes all over with the help of a fork. Keep in salted water for
fifteen minutes. Heat oil in a kadhai and fry the potatoes on medium flame till golden
brown. Make a paste of dried kashmiri red chilies.
2. Whisk the yogurt with Kashmiri red chili paste, cardamom powder, dry ginger powder
and fennel powder.
3. Heat mustard oil in a pan. Add clove powder and asafetida. Add water and salt and bring
to a boil.
4. Stir in the yogurt mixture and bring it to a boil. Add fried potatoes and cook till the
potatoes absorb the gravy and oil floats on top. Add salt.
5. Serve hot, garnished with freshly roasted cumin powder and garam masala powder.
Note;
The process of pricking the potatoes makes them very light, if not, that means the
pricking has not been proper or sufficient. Therefore it is a good idea to fry one potato
and check. The size of the potato is also important; it should be a small size but should
not be very small.
'Rista'
It is a delicious Dish, and usually a couple of 'Rista', along with a ladleful of its Gravy, are served
per 'Traem', for 4 guests. It is also a good Dish for Domestic Meals.
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1. Minced Spiced Meat of Sheep or 06 kg
Goat
2. Mustard Oil 500 ml
3. Aniseed Powder 100 gms
4. Ginger Powder 75 gms
6. Garlic 400 gms
7. Cloves 50 gms
8. Turmeric 100 gms
10. Onion and Shallot Seasoning 100 gms
11. Red Decoction of Cockscomb 05 Nos.
Flowers (K-'Moa Val')
12. 'Garam Masala' 125 gms
13. Black Cardamom and Cinnamon 85 gms
Powder
14. Salt To taste
15. Saffron 10 gms
Method;
1. Boil Cockscomb Flower in a cup of water, and strain to prepare the Red Decocation.
2. Make somewhat flattened Balls, of about 1" diameter, out of the prepared Spiced Minced
Meat, first by pressing the required quantity in the right hand palm, and then by rolling
it between both palms. Greasing and moistening the palm with a little oil and water,
facilitates this work.
3. Peel and chop timely the Garlic Cloves.
4. Heat the oil in a tinned copper or steel 'Patila', of about 3 litres capacity. When foam
disappears, add chopped Garlic and the Cumin Seeds. Stir till Garlic turns light brown.
Add a ladleful of water along with Red Chili Powder and Turmeric. Stir again, and add a
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litre of water, along with Aniseed and Ginger Powders, Red Cockscomb Decoction,
Onion and Shallot Seasoning, and Salt to taste.
5. Now add the Minced Meat balls gently one by one. After boiling, on medium heat, for
half an hour or more, till the Meat Balls cook well and the Gravy thickens, add
Cardamom and Cinnamon Powder, 'Garam Masala' and Saffron. Let simmer on low heat
for another 5 minutes.
6. 'Rista' is ready. Serve hot, along with Gravy.
SHAHI TUKRA
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1. Bread Slices (cut the edges out and 10 Pkts.
cut diagonally)
2. Ghee for deep frying AR
3. Milk 10 liter
4. Sugar 03.5 kg
5. Cardamom Powder 185 gms
6. Raisins 350 gms
7. Silver leaves For garnishing 01 pkt.
Method;
1. Heat the milk and sugar stirring continuously.
2. Put 1 tsp ghee to prevent the milk from flowing over.
3. Reduce the milk to 1/2 qty. cool the milk.
4. Add the raisins and cardamom powder.
5. Fry the bread slices in ghee till golden.
6. Dip in milk for 2 minutes.
7. Remove and put in the milk piesh prepared previously.
8. Garnish with silver leaves.
9. Serve cool.
Subz Pulao
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1. Rice, Basmati or any long-grained variety 10 kg
2. Carrot diced, parboiled 03.5 kg
3. Cauliflower small pieces 02.5 kg
4. Green peas parboiled 01.5 kg
5. Mushrooms quartered 01 kg
6. Vegetable oil 01 liter
7. Cloves 75 gms
8. Cinnamon 50 gms
9. Bay leaf 50 gms
11. Shahi jeera seeds 125 gms
15. Salt To taste
16. Water AR
For the garnishing:
17. Green chilies, slit 75 gms
18. Onion, sliced, fried 250 gms
19. Mace powder 50 gms
20. juice of Lemon 10 nos.
21. Ginger, julienned 175 gms
22. Cashew nuts fried 250 gms
23. Green coriander chopped 01 bunch
Method;
1. Wash and soak the rice for 30 minutes.
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2. Heat the oil in a heavy-bottomed pan. Sauté the cloves, cinnamon stick, bay leaf, green
cardamom, and black cumin seeds till they begin to crackle.
3. Add onions and sauté till transparent. Stir in ginger paste, red chili powder, all the
vegetables, and salt. Cook for 3 - 4 minutes.
4. Stir in the drained rice and water. Bring to the boil, lower heat and cook, covered, till
rice is almost done.
5. Remove the lid; sprinkle slit green chilies, fried onions, mace powder, lemon juice,
ginger, cashew nuts, green coriander, and cream.
6. Seal the lid with dough and cook on very low heat for 10 - 15 minutes.
7. Serve hot with yoghurt.
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Nargisi Kofta Curry

For the Koftas
1. Finely ground lamb mince 08 kg
2. Eggs hard boiled 100 nos.
3. Onion chopped very fine 02 kg
8. Salt To taste
9. Rice flour 500 gms
10. Vegetable oil for deep frying AR
For the gravy
12. Garlic & ginger paste 600 gms
13. tomatoes ground to a smooth paste 03 kg
15. cumin powder 250 gms
19. fresh yogurt 02 kg
20. Vegetable Oil 750ml
21. Salt To taste
22. Chopped coriander leaves to garnish 01 bunch
Method;
1. Boil eggs till hardboiled. Immerse immediately in cold water and then peel. Keep aside.
2. To prepare the Koftas: Put the lamb mince, finely chopped onion, garlic, turmeric, red chili,
garam masala powders, 1 egg and salt to taste in a large mixing bowl. Mix well to form a
smooth paste. Divide into 100 equal portions.
3. Take one egg and a portion of the lamb mix. Wrap the lamb mix around the egg and smooth
with your hands to form an even "casing" around the egg till it is fully covered. Repeat for
all the remaining hardboiled eggs. Place all in a plate.
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4. Sprinkle all coated eggs with a fine dusting of rice flour.
5. Heat the oil for deep frying in a deep pan. Whisk the last remaining egg in a bowl and dip
each lamb-coated egg in some of this whisked egg; gently shake off excess and deep fry till
golden. When done, drain and place on paper towels.
6. To prepare the gravy: Heat the cooking oil in a deep pan and add the chopped onions. Fry
till light golden in color and then add the ginger and garlic pastes.
7. Fry for 2-3 minutes and add the tomato paste and all the spice powders including the garam
masala. Mix well. Fry till the oil begins to separate from the masala.
8. Add the yogurt and required amount of water to the masala. Mix well and cook for 2 more
minutes.
9. Now add the prepared Koftas to the gravy and fold in very, very gently to coat on all sides.
Cook for 1 more minute and turn off the fire. Slice the eggs in half horizontally.
10. Garnish the dish with chopped fresh coriander and serve hot with Chapattis.
Lazeez Lauki
The bottle gourd or 'Lauki' is a popular vegetable of the summer season. It has cooling properties
owing to its high water content. The Lazeez Lauki or literally 'delicious' gourd is prepared whole.
Stuffed with khoya and nuts in lightly spiced gravy.
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1. Bottle gourd (Lauki) 06 kg
2. Khoya 02.5 kg
3. Curd 05 kg
4. Ghee/oil 01.3 kg
5. Poppy seeds 500 gms
6. Chironji 250 gms
8. Onions 04 kg
9. Chili powder 150 gms
10. Cardamoms 125 gms
11. Cloves 50 gms
12. Mace 115 gms
13. Kewra water 75 ml
14. Green coriander 01 bunch
15. Saffron 10 gms
16. Salt To taste
Method
1. Wash and peel the gourd. If it is too long, then cut into two halves. Remove the pith
with a knife with a thin and long blade. Prick the outside uniformly with a fork.
Apply a teaspoon of salt all over and keep aside for 15 minutes.
2. Meanwhile, fry the finely sliced onions to a golden brown and grind to a paste.
3. Fry cashew nuts and chironji separately in same ghee to a pink color and remove.
4. Coarsely chop cashew nuts and keep in a separate kadhai.
5. Crumble khoya and keep stirring till it turns to a pinkish hue. Mix the fried nuts in it
and keep aside.
6. Grind cloves, cardamoms and mace to a paste.
7. Lightly roast the poppy seeds on a griddle and grind to a paste using some of the curd.
8. Pat the gourd dry and fry it in the ghee previously used. Evenly brown all over. Drain
ghee and remove.
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9. Now in the khoya, add ¼ teaspoon of salt and 2 tablespoon of curd. Blend well. Stuff
the mixture inside the gourd.
10. In the curd, mix the onion paste, poppy seed paste, garam masala paste and the saffron
dissolved in kewra water. Also add the chili powder and salt and blend well.
11. Grease a lagan; spread the curd mixture and the remainder of the ghee on it. Then
cover with lid and place live charcoal fire on it. Also apply low heat from below. Cook
for 30 minutes or till the gourd is done.
12. Serve hot on a platter garnished with sprigs of coriander.
13. Carve round sliced while serving. Tastes delicious with chapatti or warqui paratha..
MURGH MUSALLAM
1. Chicken 15 Nos.
2. Long grain rice 03 kg
3. Garlic Flakes (crushed) 600 gms
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4. Grated ginger 400 gms
5. Salt To Taste
6. Curd or plain yogurt 03 kg
7. juice of Lemon 25 Nos.
8. Shelled peas 03 kg
10. Ghee 01 kg
11. Onions (finely chopped) 03 kg
12. Tomatoes (peeled & sliced) 01 kg
13. Hot water AR
14. Chopped coriander leaves 01 Bunch
17. Cloves 50 gms
19. Cardamom 175 gms
21. Roasted coriander powder 225 gms
23. Saffron 10 gms
Method;
1. Mix three-quarter of garlic with half the ginger, half the garam masala, 1 tbsp. salt, 1/3rd
of turmeric, half of curd and the lemon juice and mix to paste.
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2. Make small cuts in the chicken flesh and rub the paste all over and in the cavity. Keep
aside for 2 hours.
3. Half cook the rice with peas, remaining garlic, cloves, peppercorns, salt, brown
cardamom and bay leaves and water and use to stuff chicken.
4. Heat the ghee in saucepan and fry the chicken until brown all over, being careful not to
let the stuffing out. Drain the chicken.
5. In another pan fry half onions in the remaining ghee with bay leaves, remaining cloves
and green cardamoms, until golden.
6. Add the remaining turmeric and chili powder. Make a paste grinding together the
coriander and cumin seeds and the remaining onion and grated ginger.
7. Cook, stirring, for 5-10 minutes, until the ghee starts to separate. Add the remaining
curd, the tomato and salt.
8. Add the chicken to the pan and baste with the spice mixture. Pour over 300ml/ 11/4 cups
of water, cover and cook in a moderately hot oven (200 degree centigrade, 400 degree
Fahrenheit) for 1 hour.
9. Steep the saffron in the remaining garam masala powder and coriander leaves before
serving murgh musallam.
Phirni
1. Rice preferably long – grained (Basmati) 06.5 kg
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2. Milk 15 liter
3. Sugar 06 kg
4. Cardamoms (powdered) 250 gms
5. Almonds (blanched and sliced) 500 gms
6. Pistachios (sliced) 250 gms
7. Cashew nuts (sliced) 250 gms
8. Strands of saffron soaked in a little milk 10 gms
9. Rose water 75 ml
Method
1. Wash the rice and soak it in a little water for about 40 minutes. Grind the rice with just
enough water in which it was soaked to make a fine paste. Keep aside.
2. Pour the milk in a vessel and bring it to a boil on medium heat. Let it simmer.
Meanwhile, take a little of this hot milk in a bowl, add the rice paste and dilute it to a
very thin consistency. Add this to the simmering milk and mix, stirring continuously.
Cook on low heat for 36 minutes or till the milk has thickened.
3. Add sugar and stir well. Keep on low heat for about 5 minutes. Remove from heat.
4. Add the rose water; saffron and sprinkle cardamom powder on top.
5. Garnish with sliced almonds, pistachios and cashew nuts.
6. Serve chilled.
STEAMED RICE

1. Rice 11 kg
3. Salt To Taste 84
4. Water AR
Sachin Kumar
Method;
1. Put rice in a handi (the level of the rice should be no more than 1/4 of the way full) or a
handi.
2. Rinse rice twice with water before cooking (to rinse rice, fill handi with water, stir, and
then drain water).
3. Add water to cook with. The level of the water should be 3/4 of an inch about the level
of the rice.
4. Cover, put on stove on high until boiling (it takes about 5-6 minutes). As soon as it boils,
stir well, and reduce temperature to medium-low.
5. Cover for 15 more minutes. Stir again.
6. Reduce temperature a second time to low. Cover and cook for 20-25 minutes. Stir well.
7. Rice is ready when it has a sticky but not wet appearance.
Note
For rice cooker, put in same amount of water (3/4 inch higher than rice). Close lid. Stir once
after 25 minutes. Rice cooker will automatically reduce the temperature during cooking.
Rice should be ready in about 30-35 minutes

1. Rohu fish 10 kg
2. Onion seeds 250 gms
3. Potatoes 03.5 kg
MACHER JHOL
5. coriander seeds 250 gms
6. Mustard oil 01 ½ kg
7. Turmeric powder 200 gms 85
9. Salt To taste
Sachin Kumar
Method;
1. Clean, cut and take off fish head.
2. Clean inside of the fish and wash thoroughly.
3. Cut the fish into half-inch thick slices.
4. Pat dry with a kitchen towel and apply salt and turmeric powder.
5. Wash, take off and cut potatoes into half-inch thick finger sized pieces.
6. Wash, take off stems and slit the green chilies.
7. Dry roast coriander and cumin seeds briefly, cool and grind to a fine paste, adding a little
water.
8. Heat up two-tbsp mustard oil in a pot till it just reaches smoking point.
9. Remove, cool and heat up the oil again on medium heat.
10. Mix in the fish slices, few at a time and fry for a minute on each side.
11. Remove and keep aside.
12. Mix in potato pieces to the pot and stir fry for two to three minutes.
13. Heat up remaining oil in the same pan, mix in kalonji, slit green chilies and stir-fry
briefly.
14. Mix in coriander-cumin paste and stir fry on low heat up for a minute sprinkling a little
water, if required.
15. Mix in two-cup of water, sautéed potatoes, salt and simmer (boil slowly at low
temperature) for four to five minutes or until the potatoes are completely cooked.
16. Gently slide in the pot fried fish slices and simmer (boil slowly at low temperature) for
two to three minutes or until the fish is cooked.
17. Serve hot with steamed rice.
ALOO POSTO
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1. Medium Potatoes 10 kg
3. Sugar 100 gms
4. Pure ghee 500 gms
5. Mustard oil 01 ½ liter
6. Poppy seeds 01 kg
7. Salt To taste
Method;
1. Take off and cut the potatoes into one inch sized pieces.
2. Keep them in water.
3. Soak poppy seeds in one cup warm water for fifteen to twenty minutes.
4. Remove and grind to a fine paste.
5. Heat up mustard oil in a pot till it just reaches smoking point.
6. Remove, cool and heat up the oil again on medium heat.
7. Mix in kalonji and stir-fry briefly.
8. Mix in potato pieces and stir fry on medium heat up for five minutes, stirring frequently.
9. Mix in the poppy seeds paste, stir and mix in required amount of water, cover and stir fry
on low heat up till the potatoes are almost done.
10. Take off the lid, mix in salt, sugar and slit green chilies.
11. Continue to stir fry for a minute more or till potatoes are completely cooked.
12. Stir in desi ghee and serve hot.
Baingun Bhaja
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1. Large eggplant cut into half 06 kg
inch round slices
5. Dried mango powder 75 gms
6. Gram flour 02 kg
7. Mustard oil for frying AR
8. Salt To Taste
Method;
1. Put the sliced brinjals in salt water for 20 minutes. This is so that the bitter juices get
removed.
2. Now marinate the brinjals with all the spice powders except rice flour. Keep for 20-30
minutes.
3. Now take gram flour. Take each slice and coat it with the gram flour. Ensure that you coat
the marinated slices evenly.
4. Dust off the remaining gram flour by gently tapping the slices.
5. In a shallow pan heat mustard oil.
6. Fry the brinjal slices on both sides till done.
7. Serve hot with warm bread, rotis or chapattis accompanied with a sauce or green chutney.
Note;
This can also be served as a snack or side dish.
LUCHI
1. Refined Flour (Maida) 06.8 kg
2. Salt To taste
3. Melted puree Ghee 500 gms 88
4. Ghee for deep frying AR
5. Warm Water AR
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Method;
1. Blend the flour, salt and sugar in a large bowl. Rub the melted ghee into it and
gradually using enough water to make a stiff but pliable dough.
2. Cover the dough with damp cloth and set aside for 30 minutes.
3. Knead dough a little again. Dough should be stiff enough to roll without extra flour.
4. Make small balls of the dough and cover them with damp cloth.
5. Take one ball of dough and dip a corner of ball in melted ghee or oil and roll it out
into 5 to 6 inches round. Repeat the same process to roll out all pooris.
6. Heat plenty of oil in a kadhai until very hot. Put in a luchi and immediately start
flickering hot oil over the top of it with a spatula so that it will swell up like a ball.
7. This should take only a few seconds. Flip the luchi over and cook the other side until
golden brown.
8. Serve hot with curries or vegetables.
Mishti Doi

1. Milk 06 liter
2. Sugar 03 kg
3. Yogurt 225 gms 89
4. Earthen Pot for individual portioning 100 Nos.
Sachin Kumar
Method;
1. Add 02.8 kg of sugar to the milk and put to boil on Medium heat for at least 45mins and beat
the milk constantly while boiling.
2. See that the milk is reduced to almost 40 % and becomes thick and light brown in color.
3. Place the remaining 200gms of sugar in heavy bottom vessel with 50ml of water and melt on
low heat.
4. Allow the sugar mixture to turn dark brown in color.
5. Gradually add this sugar mixture to the boiled milk and boil again for 15 minutes.
6. Take it off the flame and beat constantly with a jar till the mixture becomes lukewarm.
7. Transfer the mixture into the earthen pot.
8. Mix the Yogurt into the mixture after 5 min.
9. Cover and allow setting for 8 to 12 hours at a warm place, do not open or move the pot
during this period.
10. Uncover and store in a refrigerator.
11. Serve chilled.
CURD RICE / Plain Rice
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1. Boiled Rice 08.5 kg
2. plain yogurt (Curd) 15 kg
3. Refined oil 01 liter
4. Milk 02 liter
5. Finely chopped coriander leaves 01 bunch
7. Chana dal 500 gms
8. Urad dal 350 gms
10. Asafetida powder 04 Tbsp.
11. Red chilly whole 100 gms
12. Finely chopped ginger 250 gms
13. Salt To Taste
Method;
1. In a saucepan heat refined oil.

2. Add mustard seeds whole red chili and asafetida powder to the oil.
3. When the mustard seeds and whole red chili start popping add chana and urad dal.
4. After a minute, add in the ginger, coriander and green chilies.
5. Sauté them for a minute.
6. Take the pan off the gas.
7. Add in the rice.
8. Mix the salt.
9. Just before serving, mix all the ingredients with yogurt (curd) and milk.
10. Curd rice serve cold.
Pepper Rasam
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1. Peppercorns 750 gms
2. Tomato, cut into small cubes 04 kg
5. Curry leaves 100 gms
6. Tamarind juice 01 ½ kg
7. Sugar 500 gms
8. Chopped coriander leaves 01 bunch
9. Asafetida powder 05 tbsp
10. Ghee 250 gms
11. Water AR
12. Salt To Taste
Method;
1. Grind the peppercorns to get a soft powder.

2. Combine it with water, tomato, salt, tamarind juice and sugar.
3. Put it over low heat and bring it to a boil.
4. Take a pan and heat ghee in it, fry mustard, hing, curry leaves and cumin.
5. Add rasam to it.
6. Now garnish Pepper Rasam with chopped coriander and serve it.
Sambar
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Ingredients For Sambar masala

2. Chana dal 220 gms
3. Urad dal 350 gms
6. Red chilies 125 gms
7. Black pepper 100 gms
Ingredients for Sambar
10. Toor dal 03 kg
11. Tamarind 500 gms
13. Tomatoes 01 ¼ kg
14. Carrots 02 kg
15. Brinjals 02.5 kg
16. Yellow pumpkin 01 ½ kg
17. Lady finger 03 kg
18. Drumstick 500 gms
21. Salt To taste
22. Water AR
Ingredients for Tempering
23. Refined Oil 250 ml
Method;
1. Roast the sambar powder ingredients on low flame. Grind to fine powder.
2. Soak tamarind in warm water for 15 minutes. Get pulp using 1 cup of water.
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3. Cooking Method:
4. Cook Toor dal in the required amount of water till it is soft.
5. In a deep pan, Heat oil.
6. Add mustard and cumin seeds. When they stop crackling, add asafetida and
turmeric powder, curry leaves, chopped onions.
7. Fry for 5 minutes. Add tomatoes. Cook for 5 minutes.
8. Add required amount of water. Add ground sambar masala and all the vegetables.
Bring it to a boil.
9. Mash the cooked dal. Add to the mixture.
10. Boil for 5 minutes. Add the tamarind pulp, salt. Stir.
11. Add more water if needed.
12. Boil for about 5 minutes.
13. Add chopped coriander leaves.
14. Sambar is ready to serve with dosa, Rava Idli , Rice.
CHICKEN CHETTINAD
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1. Chicken 10 kg
2. Poppy seeds 350gms
3. Grated coconut 02 ½ kg
7. Whole red chilies 250 gms
10. Cloves 85 gms
12. Onion 03.5 kg
13. Ginger 500 gms
14. Garlic, chopped 700 gms
15. Star anise 125 gms
17. Tomatoes, medium 02 kg
18. Lemon 15 nos.
20. Fresh coriander Garnish. 01 bunch
21. Refined Oil 01 liter
22. Salt To Taste
Method;
1. Clean the chicken, remove the skin and cut into small pieces.
2. Chop the onions and tomatoes separately.
3. Roast the whole red chilies, grated coconut, poppy seeds, coriander seeds, cumin
seeds, green cardamom, cloves, cinnamon, star anise, fennel seeds in oil and grind to a
paste for 20 minutes along with ginger and garlic.
4. Heat oil in a vessel and fry the onions till golden, then add curry leaves and the
ground paste and sauté for some time.
5. Add the tomatoes, red chili powder and turmeric powder and sauté.
6. Add the chicken, mix and cook for 5 minutes and then add required amount of water
and lemon juice.
7. Cover and cook till the chicken is done.
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8. Serve chicken chettinad hot garnished with coriander leaves and accompanied with
boiled rice, rotis.
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Parippu Payasam
1. Green gram(Moong dal without skin) 04 kg
2. Jaggery 02 kg
3. Ghee 02 kg
4. Coconut milk 06 liter
5. Cardamom 250 gms
6. Dry ginger powder 125 gms
Method
1. Fry the moong dal in a heated pan on a low flame, till a nice aroma comes.
2. Do not make it brown and do not use oil or ghee.
3. Make jaggery syrup with little boiling water.
4. Make 3 1/2 cups of coconut milk from the coconut powder.
5. Cook the dal nicely in a pressure cooker.
6. Make sure it’s not at all dry after cooked.
7. Add this cooked dal into the jaggery syrup and stir it for 5 mins.
8. Add ghee to that and stir it for 5 mins.
9. Add the coconut milk and stir it continuously.
10. Do not boil it.
11. Fry some cashew nuts in 1 tbsp of ghee.
12. Finally, add the powders and fried cashew nuts into the payasam.
Note;
Be ready with all the ingredients like jaggery syrup and coconut milk. So it will be easy. Use
brown jaggery or else add dark brown sugar.
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Carrot Pulao
1. Basmati rice, washed and soaked in cold 11 kg
water for ½ hour
2. Water AR
3. Ghee 500 gms
4. Cumin 250 gms
5. Onion 02 kg
9. Grated carrots 03 kg
10. Salt to taste
Method;
1. Drain the rice and put into a handi with the water.
2. Bring to the boil, stir in the salt and the butter.
3. Allow to boil steadily for a minute.
4. Place the lid on the handi and simmer for 12-15 minutes. Do not lift the lid during this
time.
5. Remove the pan from heat and keep it covered for a further 10 minutes.
6. Prepare the rest of the ingredients.
7. Melt the ghee or butter over medium heat and fry cumin until they crackle.
8. Add the onions, cinnamon and cardamom. Fry until the onions are lightly browned (4-5
minutes), stirring frequently.
9. Add the garam masala stir and cook for 30 seconds.
10. Add the carrots, peas and the salt, stir and cook for 1-2 minutes.
11. Now add the rice, stir and mix gently. Remove the pan from heat.(do not use wooden
spatula)
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CHICKEN METHI

1. Chicken 10 kg
2. Fenugreek Fresh 05 Bunch
4. Cloves 50 gms
6. Black cardamom 50 gms
10. Kasoori methi 02 pkts.
12. Coriander leaves chopped 01 Bunch
14. green chilies chopped 150 gms
15. Onion chopped 02.5 kg
17. Yogurt 01 kg
18. Garlic paste 400 gms
19. Salt To taste
Method:
1. Clean, skin, wash and cut chicken into medium sized pieces.
2. Heat up oil in a pan. And deep fry the fenugreek leaves to remove the excess
bitterness which is present in the same and keep a side.
3. Mix in whole garam masala and bay leaves.
4. Stir fry until cardamoms starts to crackle.
5. Mix in cut onions and stir fry until translucent and soft.
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6. Make sure to stir continuously.
7. Mix in cut ginger, garlic paste, turmeric powder, coriander powder and cut green
chilies.
8. Stir fry for a minute.
9. Mix in chicken pieces and beaten yogurt and stir fry on a high flame heat up for 7-8
minutes.
10. Mix in kasoori methi, deep fried fenugreek leaves, garam masala powder, cut fresh
coriander, salt and three fourths cup of water.
11. Cover the pot and stir fry on a low heat up for ten minutes.
12. Serve hot.
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Dal Palak

1. Masoor dal 07.5 kg
2. Spinach (palak) 03.5 kg
3. Tomatoes 02.5 kg
4. Onions 03.5 kg
5. Ginger-garlic Paste 500 gms
6. Refined oil 01 Liter
12. Salt To taste
Method;
1. Chop the palak into fine pieces and cook with sufficient quantity of water.
2. Soak masoor dal in water over night.
3. Wash dal and cook it with turmeric powder in a handi.
4. Heat oil in a frying pan and add few cumin seeds allow spluttering, add onions and fry
till they become golden brown.
5. Add ginger-chili paste to it and again fry for a minute. Mix tomatoes and cook for 3-4
minutes.
6. When tomatoes are cooked, add palak and cooked dal
7. Now add required amount of water and salt. Boil the mixture for a few minutes
Remove from heat
8. Garnish with chopped coriander leaves and serve.
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Paneer Achari
1. Paneer, cubed 08 kg
2. fennel seeds 150 gms
3. mustard seeds 100 gms
4. fenugreek seeds 75 gms
5. onion seeds 55 gms
7. asafetida powder 05 Tbsp.
8. onion, sliced 03 kg
10. chili powder 155 gms
11. black salt 35 gms
12. curds 01 ½ kg
13. chopped coriander 01 bunch
14. Refined oil 01 liter
16. salt To taste
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Method
1. Mix the fennel seeds, mustard seeds, fenugreek seeds, onion seeds, cumin seeds and
asafetida in a small bowl.
2. Heat the oil and add the seed mixture.
3. When they crackle, add the onion and sauté till it turns translucent.
4. Add the paneer, turmeric, chili powder, black salt and stir for some time.
5. Add the curds, pickle pulp and mix well.
6. Add the coriander and salt and bring to a boil.
7. Serve hot with rice or rotis.
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Kulcha

For the Kulcha:
1. Maida 08 kg
2. dry yeast 25 gms
3. Curd/Yogurt 01 ½ kg
4. Salt To Taste
5. Baking powder 02 Tsp.
6. Ghee ( clarified butter) 500 gms
For Filling :
7. Potatoes 06 kg
8. Chili chopped 250 gms
9. Salt To Taste
10. Finely chopped coriander leaves 01 bunch
11. Juice of lemon 15 Nos.
12. Oil / Clarified butter for making the Kulcha AR
Method
1. Sieve Maida (all purpose flour, plain flour) and add baking powder, salt, Ghee (clarified
butter), and curd to it.
2. Prepare the soft dough with yeast- water, and leave the dough for about two hours.
3. For the filling boil the potatoes and mash it very smoothly. Now mix the remaining masala
and prepare a mixture.
4. Make small ball from the dough, roll into a disc shape and put potato filling on it. Give it a
ball shape by sealing its edges.
5. Finally roll it into a thick paratha and bake on tava (griddle) by applying Ghee (clarified
butter)/ oil.
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Gulab Jamun

1. Whole dried milk (mawa) 06.5 kg
2. Refined flour 01.5 kg
3. Sugar 06 kg
4. Baking powder 25 gms
6. Water AR
7. Ghee, for deep frying AR
Method;
1. Mix sugar, water and cardamom powder and cook until the syrup becomes thick.
2. Mix mawa, refined flour, baking powder and water and make soft, smooth dough (Water
should be just sufficient for kneading a smooth dough).
3. Make small balls of equal size. Be sure that the balls ("jamuns") are smooth and no crack
develops. Keep aside.
4. Heat ghee in a kadhai / deep frying pan.
5. Deep fry the balls over medium heat until golden brown.
6. Put the balls in hot syrup and keep aside for 10-12 minutes.
7. Gulab Jamuns are ready. Warm before serving.
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Boiled Rice

1. Rice 11 kg
3. Salt To Taste
4. Water AR
Method;
1. Rinse the rice with cold water until the water runs clear.
2. Stir the rice and salt into the actively boiling water.
3. Continue to boil for 20 minutes, stirring occasionally to prevent it from sticking.
4. Drain the rice into a colander.
5. Run cold water over the rice to rinse off any stickiness so the kernels are separate and
distinct.
6. After the rice is thoroughly drained, put it into a double boiler to dry and reheat. Do not
stir the rice while it is reheating.
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GOAN FISH CURRY

1. Surmai Fish 08 kg
2. Onion slice 01 kg
3. Tamarind 500 gms
4. Ginger 400 gms
5. Garlic 600 gms
7. Toddy vinegar 01 bottle
9. Red chilies 185 gms
10. Refined oil 01 ½ liter
13. Cloves 55 gms
18. Salt To taste
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Method;
1. Clean, wash and cut each fish into 5-6 pieces.

2. Cut half onions into slices & half chopped and chop the tomatoes.
3. Slit green chilies and cut into half.
4. Collect all the spices i.e. cumin seeds, coriander seeds and whole red chilies. Make a
fine paste of all the roasted spices along with scraped coconut, ginger and garlic paste
and malt vinegar.
5. Heat up oil in a pan.
6. Mix in cut onions and stir fry till golden brown.
7. Mix in green chilies and cut tomatoes.
8. Stir fry on a medium heat up for 3 minutes.
9. Stir constantly.
10. Mix in the paste and required amount of water.
11. Bring it to a boil and then mix in fish pieces and salt.
12. Stir fry on a low heat up for about 5 minutes or till fish is just done.
13. Serve hot with steamed rice.
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Malwani Usal

1. 05 kg
Black chana
2. 100 gms
Curry leaves
3. 03 kg
Onion
4. 250 gms
Malvani masala
5. 175 gms
Turmeric powder
6.
05 tbsp.
Asafetida
7.
250 gms
Sugar
8.
10 Nos.
Fresh coconut
9. Method;
01 bunch
Coriander leaves
10. chana at least 6 hrs and pressure cook them till they are soft.
1. Soak black 01 liter
Oil
Chop
11.
To Taste onion
Salt
and
coriander leaves finely.
2. Heat oil and add curry leaves and onions and fry till transparent.
3. Add malwani masala, turmeric powder and asafetida.
4. Now add cooked chana, sugar and salt.
5. Allow to cook for 5 min.
6. Usal should be dry.
7. Garnish with coconut and coriander leaves.
8. Served with Pao.
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Kothambir Vadi
1. Coriander leaves Finely chopped 05 bunch
2. Besan 03 kg
3. Rice flour 250 gms
5. red chili powder 185 gms
8. Bishops weed 100 gms
9. Refined oil for deep frying AR
10. Cooking soda 05 tbsp
11. Salt To taste
Method
1. In a wide bowl, mix all the ingredients thoroughly with water without any lumps.
2. The batter should be like uttapam batter.
3. Do not add more water.
4. Take a cooker container and spread some ghee on it.
5. Pour the batter and steam it in the cooker like idlis.
6. Do not put on the whistle.
7. Steam it for 15 minutes till it is cooked well.
8. Check if cooked by inserting a knife. Cool and cut into squares.
9. Take a non-stick pan and drizzle with some oil.
10. Place the kothambir squares one by one and grill till crisp.
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Chapattis

2. Salt 100 gms
3. Water to knead dough AR
Method
1. Mix salt, wheat flour and adequate amount of water to knead smooth dough.
2. Leave it for an hour
3. Make equal sized balls, smear them with dry flour and roll them out on a rolling board.
4. Heat a griddle. Put the chapatti on it.
5. Moderately roast both the sides of chapatti on griddle.
6. Chapatti is ready to serve
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Doodhachi Kheer

1. Long-grained rice 05 kg
2. Milk 06 liter
3. Almonds powder 200 gms
5. Saffron 10 gms
6. Sugar 04.5 kg
Method;
1. Cook rice in a handi with enough water, till soft. Drain and mash.
2. Heat milk to a thick and creamy consistency. Mashed rice, Sugar, almond powder,
cardamom powder and saffron. Cook till creamy.
3. Serve hot with puris.
MOTI PULAO
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2. Cottage cheese 02.5 kg
3. Cashew nut powder 250 gms
4. Corn flour/ corn starch 01 kg
5. Salt To taste
6. Oil to deep fry AR
7. Silver warq 01 Pkts.
8. Ghee 500 gms
9. Cloves 50 gms
11. Cinnamon 85 gms
13. Saffron 10 gms
14. Milk 01 liter
Method
1. Pick, clean, wash and soak rice in water for about half an hour. Drain and keep aside.
Grate/mash paneer.
2. Add cashew nut powder, cornstarch and salt. Knead into smooth dough and roll into small
balls.
3. Heat sufficient oil in a kadhai and deep-fry on medium heat till light golden brown.
4. Drain onto an absorbent paper and keep aside. Cover these balls with silver warq. Heat ghee
in a kadhai.
5. Add cloves, bay leaves, cinnamon sticks and green cardamoms. Once they start to crackle,
add rice. Stir gently, add required amount of hot water and salt to taste. Cover and cook till
rice is done.
6. Crush saffron in a warm milk.
7. Add this to the rice to give it flavour and color. Serve rice in a platter garnished with the
fried paneer balls.
CHOLE BHATURE
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1. Purpose flour (Maida) 06 kg
2. Yeast 50 gms
3. Yogurt 01 kg
4. Baking powder 05 tsp
5. Vegetable Oil 500 ml
6. Salt To taste
7. Chick peas 08 kg
9. Garlic powder 600 gms
13. Red Chilly Powder 155 gms
15. Cloves 55 gms
16. Garam Masala 185 gms
17. finely chopped onion 03 kg
18. Tomato 02 kg
19. Water AR
20. Salt To taste
21. Lemon 20 Nos.
Method;
Bhature
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1. Take yeast and soak in lukewarm water for 5-10 minutes
2. Take all other ingredients and mix well. To this add the yeast and make a soft dough like
for chapattis. If need be add a little water and keep aside for 4-5 hours, the longer kept,
the better it is.
3. Roll like puri but these needs to be kept thicker than poori. Fry like poori till both sides
are golden brown.
Chole
4. Take oil in a handi and heat it.

5. Add ginger – garlic paste and make it dark brown. Then add cumin seeds fry till they
start spluttering.
6. Now add bay leaves and cloves. Add diced onions. Fry then till they are light brown.
7. Now add the rest of ingredients including water except the cilantro.
8. Cover it and 15-17 minutes.
9. Garnish chole with thin ring of onions and a piece of lemon split up into 4 pieces.
Sooji ka Halwa
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1. Semolina (Sooji) 06 kg
2. Sugar 03.5 kg
3. Ghee 500 gms
4. Water AR
6. Raisins 250 gms
7. Sliced almonds 250 gms
Method;
1. Mix sugar and water in a pan and heat over low flame. Bring it to boil and set aside.
2. Heat ghee in a kadhai. Add sooji, raisins and cardamom powder and fry until it is very
lightly golden brown in color. Constantly stir it to ensure even browning.
3. Add sugar water (syrup) and mix rapidly to prevent lump formation.
4. Cook over medium heat until the water gets completely absorbed.
5. Decorate with sliced almonds and serve hot.
Avial
1. Yam sliced thinly into 1 1/2" length pieces 02 kg
2. Cucumber sliced lengthy into 1 1/2" thick pieces 02 kg
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3. Snake gourd sliced into 11/2" length pieces 02 kg
4. Carrot sliced into in to 1 1/2" length pieces 02 kg
5. Long runner-beans sliced into 11/2" length pieces 02 kg
6. Drumstick cut into 2" length pieces 02 kg
7. Raw bananas sliced into 11/2" length pieces 36 Nos.
8. Mango pieces 01 kg
10. Salt To Taste
11. Grated coconut 02 kg
15. Coconut oil 02 liter
`
Method:
1. Coarsely grind the coconut, green chilies and cumin seeds. Keep it aside.
2. Clean the vegetables.
3. Heat coconut oil in a thick bottom vessel.
4. Add the vegetables and cook in a low flame. Do not add water. When it is done, add
turmeric powder, salt and mix it well.
5. Remove the vegetables from the middle and put sliced bananas and mango pieces and
cover it with the other vegetables.
6. When steam comes out, add the coconut paste and stir well.
7. Remove from fire. Mix the remaining coconut oil and curry leaves in the avial.
Mor Curry
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Method; S.N. Ingredients Quantity Rate Per Amount

1. 1. Lady's finger 05 kg Blend curd
2. Curd 04 kg with a little
3. Turmeric powder 150 gms water. Mix
4. Toor dal 02 kg turmeric
5. Rice 01 kg powder and
6. Coconut scraped 02 kg salt to curd.
7. Ginger 400 gms Keep aside.
2. 8. Mustard seeds 125 gms Soak toor
9. Asafetida powder 05 tbsp dal, jeera
10. Curry leaves 45 gms and rice in
11. Green chilies 125 gms water for 15
12. Coconut oil 01 liter minutes.
Grind it
13. Ghee 500 gms
with
14. Salt To Taste
coconut,
ginger and green chilies to a fine paste.
3. Cut lady's finger into long pieces.
4. Heat a pan, add oil and ghee, temper with mustard seeds, hing and curry leaves and sauté
the lady's finger well along with a pinch of salt. Now add the ground paste and allow it to
cook till the raw smell goes. Pour in the blended curd and heat till frothy. (Do not bring
it to a boil. When boiled it will curdle). Generally, lady’s finger and ash gourd is used for
this kozhambu. If using ash gourd, boil it with salt and add to the kozhambu.
Vendakka Pachadi
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1. Lady’s finger (thinly sliced) 03 kg
2. Green chilies(sliced lengthwise) 250 gms
6. Oil 500 ml
7. Yoghurt 02 kg
8. Salt - To taste
Method:
1. Heat oil in a pan.

2. Splutter mustard seeds.
3. Add curry leaves, green chilies and lady’s finger.
4. Fry for a few minutes, until lady’s finger turn crispy and light brown.
5. Add turmeric and salt.
6. Turn off the heat after 2 minutes.
7. Add the fried lady’s finger into the yoghurt and mix well.
8. Serve with rice/ rotis.
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Moong Dhal Payasam

1. Moong dhal 03.5 kg
2. Jaggery 02 kg
3. Coconut 02 kg
6. Ghee 01 ½ kg
7. Rice 02 kg
8. Water AR
Method
1. Roast the moong dhal lightly. Cook the dhal in pressure cooker for two whistles.
2. Take the grated jaggery in a vessel with thick/heavy bottom.
3. Add half cup water; allow the jaggery to boil on low flame.
4. Strain the water from the rice soaked, add it to the coconut add little water and grind to a
paste, add more water if necessary, the paste should not be very thin ,if it is very thin due
to adding of more water the payasam may turn out to be watery.
5. Add the paste to the jaggery boiling, slowly, mixing it and seeing that there are no lumps.
6. Take the cooked dal in a vessel, blend it nicely adding little water and add it to the
jaggery mix boiling in the stove slowly. Let it boil for about five minutes.
7. Remove from the stove. Fry the cashew pieces in ghee, add it to the Payasam, add the
elachi/cardamom powder, mix well. Payasam is ready to be served.
120

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Anmol Collection for Indian Regional Recipes (Quantity Food Production) by Chef

Chef Sachin’s collection

Indian Salads / Raita

Sea Food Preparations

Menu for 02nd years Food production Practicals

10. Chicken Biryani

11. peas pulao

12. Zeera pulao

13. Zafrani Pulao

15. Steamed Rice

16. Curd Rice / Plain Rice

17. Carrot Pulao

18. Boiled Rice

19. Moti Pulao

20. Plain Rice

S.N. Ingredients Quantity Rate Per Amount

S.N. Ingredients Quantity Rate Per Amount

1. Wash the rice and soak in water for half an hour.

MOOLI PARATHA RECIPE

S.N. Ingredients Quantity Rate Per Amount

S.N. Ingredients Quantity Rate Per Amount

S.N. Ingredients Quantity Rate Per Amount

Butter Chicken - Murg Makhani

S.N. Ingredients Quantity Rate Per Amount

Amritsari Dal (Split black gram flavored with mint)

S.N. Ingredients Quantity Rate Per Amount

S.N. Ingredients Quantity Rate Per Amount

10. Clove powder 02 Tbsp.

S.N. Ingredients Quantity Rate Per Amount

CHICKEN METHI RECIPE

S.N. Ingredients Quantity Rate Per Amount

S.N. Ingredients Quantity Rate Per Amount

1. Soak rajma, urad daal and chana dal overnight.

S.N. Ingredients Quantity Rate Per Amount

1. Heat ghee in a thick pan or vessel prefer copper bottom.

PALAK GHOST RECIPE

S.N. Ingredients Quantity Rate Per Amount

VEGETABLE (SABZI) PULAO RECIPE

S.N. Ingredients Quantity Rate Per Amount

1. Soak rice for half an hour.

DHABEY DI DAL RECIPE

S.N. Ingredients Quantity Rate Per Amount

S.N. Ingredients Quantity Rate Per Amount

Making the dough

Rolling out Parathas

S.N. Ingredients Quantity Rate Per Amount

STUFFED CAPSICUM and tomato

S.N. Ingredients Quantity Rate Per Amount

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1. Put wheat flour in a flat vessel bowl.

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1. Soak the raisins in 1/2 cup water and keep aside.

1. Pour hot panchmel dal over the baatis.

1. Break the papads into 1 inch squares.

MOONG DAL HALWA

VAGHARELO BHAAT RECIPE

KAKDI NU RAITU RECIPE

1. Take off and grate the cucumbers.

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Coconut Yellow Rice

For the dry powder

2. Heat the oil in a kadhai.