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SUBJIS
1.PaneerTikka
Process
1 Preparethesoakingsaucebymixingtheingredientsunderit'slist.
2 Steamtomatoes,drainandblendforthegravy.
3 Cutpanirin1.5inch1.5inch.5inchsquareshapeanddeepfrytillred.
4 Marinatethesepanirinthesoakinfsauce.Thisshouldbefor2to3hours.
5 StirfrycapsicumwithsomeOilanddeepfrythetomatoes(5kg).Keepaside.
6 Preparetomatogravy.(Followthegravycolumnintheingredientlist)
7 Cookfor4560minutes.
8 Addthemarinatedpaneer.Bringtoboilandaddroastedcapsicumandfriedtomatoes.
9 Cookforfewmoreminutes.
10 Adddhanialeavestofinish
ServewithhotbutteredcapatiorJeerariceanddaltadka.
WholeGaramMasala:1portiontejpatta:0.5elaichi:0.25lavang:0.5dalcini:0.25starphal:0.25kalimiri
2.AluGoviDry
AluGoviDry 5.00 persons 50.00 persons 500.00 persons**
IngredientsList Quantit Unit Quantity Unit Quantity Unit
y
Alu 0.50 kg 2.50 kg 12.00 kg
Flower* 2.00 kg 10.00 kg 1.00 DABBA
Chaunce
Oil 0.80 cup 1.00 ltr 2.50 ltr
Rai 1.00 tsp 2.50 TBS 0.40 cup
Zeera 1.00 tsp 2.50 TBS 0.40 cup
GreenChilli 0.50 tsp 0.40 cup 1.20 cup
Ginger(grated) 1.00 tsp 0.75 cup 0.80 cup
Salt 3.00 tsp 0.50 cup 1.00 cup
Haldi 0.50 tsp 0.33 cup 0.50 cup
ZeeraPowder 1.50 tsp 0.33 cup 0.50 cup
DhaniaPowder 3.00 cup 0.63 cup 0.80 cup
ChilliPowder 0.25 cup 0.10 cup 0.20 cup
MDHGaramMasala 4.00 cup 0.75 cup 1.50 cup
AamcurPowder 4.00 tsp 0.38 cup 0.75 cup
DhaniaPatta 1.00 cup 1.00 ltr 2.00 ltr
Yeild 2.00 ltr 1.00 bucket 35 liters
*Note:CauliflowershouldbecleanandNOTlodedwithextraleaves. **Ingredientsbelowneedstobecooked3times
toobtainanyieldof100litersfor500persons.
Process
Peelanddicepotatoesininchcubes.Washanddrain.
Cutflowerneatlywithastrongsteminto1inflorets.Washanddrain.
Preparechaunceaspertheingredientlist.
Addallingredientstillsalt.Cookcoveredtillsubjissoftens.
Addallthepowderedmasalas.
Cookforfewminutesandendwithstirringinthefreshhaniapatta.
Cookcoveredwithoutlosinganywatertogetasucculenttaste.
ORPrepareasfollows:
Steamthevegiesw/oanywater.
Donotovercook.Itmaytakejust10minutestosteam.
Drainifanywaterremains.Allowcoolingdown.
Preparechaunceaspertheingredientlist.
Afteraddinggingerpaste,slowdowntheflameandroastforfewminutes.
Addthepowdermasalaandroastslowlytilltheflavorisreleased.
Addsteamedvegiesandstirfryforfewminutes.
Sprinkledhanialeavesandstironce.Whilestirringtakecarenottomashthevegetables.
Thisgivesagoodconsistencyandiswholesome.
3.PanirMakhanwala
Process
Washandsteamtomatoes.
Drainexcesswaterandblend.
Washandchoppdhaniapatta.
Washanddicepanirinto1/2inchcubes.
Cooking:
Preparetadkaaspertheingredientlist.
Addtomatopuree.
Addkajupaste,haldi,brownsugar&boil.
AddEverestpulaomasala.
Addcream,saltandpanir.
Bringitbacktoboil.Holdfor12minutes.
Switchoffandstirintheremainingbutteranddhaniapatta.
4.AluChurChruri
5persons 50persons 500persons
IngredientsList Quantity Units Quantity Units Quantity Units
Alu 0.80 kg(1literafter 12.00 kg 120 kg
cutting)
Oil 5.00 tbs 1.80 liter 18 liter
Rai 1.50 tsp 0.60 cup 6 cup
Hing 0.75 tsp 0.30 cup 3 cup
Haldi 0.75 tsp 0.60 cup 6 cup
ChilliPowder 1.00 tsp 0.50 cup 5 cup
Salt 1.25 tsp 0.90 cup 9 cup
DhaniaPatta 3.00 tbs 1.20 liter 12 liter
yield 1.25 liter 0.90 Bucket 9 Bucket
Averageservingperhead 250 ml 180 ml 1800 ml
Process
Peelwashandcutpotatoesinfingershape(4squaremmwide&2inchlong).
Washthecutpotatoesnicelyinwater.Drainallwater.
Heatoilinathickkadhaito175190C.
Addrai.Waittillitcracksopen.Addhingandpotatoes.
Stirfryforawhileandaddsalt.Cookundercover.
Keepstirringfromtimetotimereplacingthelideverytime.
Addhaldiandchillipowdertowardstheendofcooking.
Cookforfewminutesfurthertilldarkbrownshadeisobtained.
Stirindhaniapattaandswitchoffthefire.
Notes:forlargerscalesthefireandkadhaineedstobepropertionallybigandforevenlargerscalethecookingshouldbedividedto
appropriatemultiplebatches.
Inlargescaleaddhinglatertoavoidsticking.
Smallamountofwatercanbeaddedatanintermediatestagetoavoidtotaldryness.
Suggested Accompaniments: khichiri or Roti or plain paratha.
5.Avial
IngredientsList Quantity Unit
NumberofPersons 5 persons 50.00 persons 500 persons
RecipeYield 1.5 liter 10.00 liters 98.00 liter
Water 0.75 cup 1.00 liter 10.00 liter
Sudan 175 g 1.25 kg 15.00 Kg
WhiteBhopla 250 g 1.50 kg 20.00 Kg
LalBhopla 150 g 1.00 kg 12.00 Kg
Beans 125 g 0.75 kg 8.00 Kg
Carrot 80 g 0.60 kg 6.00 Kg
Kaccakela 200 g 1.50 kg 15.00 Kg
Total 980 g 6.60 kg 76.00 Kg
Salt 1.75 tsp 2.50 TBS 1.00 kg
Haldi 0.25 tsp 3.00 TSP 0.69 cup
Curd(thicklyset) 0.5 cup 4.00 Cup 10 liter
CoconutPaste 1 cup 2.75 pieces 35.00 pieces
GreenChilli 1.25 no 8.00 pieces 250.00 g
Chaunce
CoconutOil 1.5 TBS 0.75 cup 2.50 liter
KadiPatta 5 1.00 Cup 3.00 liter
Process
Cutallsubjisin2inchlongfingershape.
Grateandgrindcoconutwithlittleornowater.
Add1/4thportionofcurryleavesandgreenchiliwhilegrinding.
Boilwateralongwithhaldiandsalt.
Addwhitepumpkinandbeans.Stirandcover.
After2minutesaddsudan,andcarrotandbringbacktoboil.
Addremainingsubjisafter2minutes.Cooktogethertilltenderness.
Addgroundcoconut.Stirandcookfor2to3minutesmore.
Heatcoconutoilinasmallkadhai.
Addremainingcurryleavesandstirinthecontentsintothecookedsubjis.
Switchoffgasaddcurdinend.
NB:Consistencyshouldnotbeliquid,wateryorflowdownratheritshouldbethick.
Kacakelaandsuranabsorbswater,sotakecare.
SuggestedSideDishes:PlainRice,shambar,rasam,papadam/apalm
B.RiceItems
1.DwadashiKichiri
CookingInstructions:
Cutandwashandvegiesasfollows.
Carrot:Peel&cutinto1/4inchcubes
Beans:1inchslant/long
Pumpkin:1/2inchcubes
Dudhi:1/2inchcubes
Cauliflower:1inchflorets
Palak:Chopped1inchthick
Tomato:0.25inchchoppedcubesforsmallscaleandblendedforlargescale.
Chili:sliceintwolengthwise.
Ginger:chopfineorgrate
Preparation:
Boildalanddudhitogeherforawhileandthenaddbeans,carrotandcooktillsoftens.
AddRice,freshpeasandbhoplaandcooktilldone.
Inthemeantimedeepfry(ORforsmallquantityroastwithlittleoil)theflower.
AddfriedCauliflower.Addpalak.Cookalltogethertillthekhichriisdone.
Use1/3rdgheetoprepareatomatopaste.
Forthisheatgheeandaddzeerafollowedbygingerandtomato(eitherchoppedorpurieed)
Addaportionofsaltandhaldiandcooktillapastelikeconsisitencyandatthispointthegheewillresurface.
Preparetadkawithremaining2/3rdghee.
Tadka:Heatgheeandoneafterother:Panchfodan,Hing,mirchi,ginger,Karipatta,haldi,salt,Tomato,Haldiandsalt.
Makesurepreviousitemiswellcookedbeforeaddingthenexttoghee.
4.AddtheTadkatocookedkhichirimix.Adddhaniapatta.
Notes:Largequantitykhichirireqiuresextraattentionasitcanburnatbottom.
Forlargescalestartwithlesswaterandalwayskeepsomeextrahotwaterreadytoadjustasperrequirement.
Onebundlepalakweighsaround400to500gm.
Suggestedsidedishes:Moltenclearghee,Dahi,acar,papad.
Itformsawholesomemealandcanbeservedasabrunch.
2.Biriyani
NumberofPersons 5.00 persons 50.00 persons 500.00 persons
RecipeYield 2.00 litrers 20.00 liters 175.00 litersor17&1/2
bucket
IngredientsList Quantity Unit Quantity Unit Quantity Unit
Rice 1.32 cup 3.33 kg 30.00 kg
Vegetables 0.00
Beans 0.75 cup 0.50 kg 6.00 kg
Carrot 0.75 cup 0.50 kg 6.00 kg
CauliFlower 1.00 cup 2.00 kg 15.00 kg
Alu 1.00 cup 1.25 kg 10.00 kg
Peas 0.75 cup 1.00 kg 8.00 kg
Totalvegies 4.25 kg 5.25 kg 75.00 kg
Tadka
Ghee 0.50 cup 1.25 liter 8.00 liter
Zeera 1.33 tsp 0.75 cup 4.00 cup
Kaju 0.33 cup 3.00 cup 7.00 liter
HaraMirchi(Sliced) 1.33 no 12.00 NO 1.00 liter
Vegetables
Tomato(Chopped) 0.50 kg 5.00 kg 45.00 kg
KashmiriChilliPowder 1.50 tsp 0.33 cup 3.00 cup
EverestBiryaniMasala 3.00 TBS 1.67 cup 3.50 liter
Haldi 0.67 tsp 2.00 TBS 1.00 cup
BOilinghotWater 2.50 cup 6.50 liter 60.00 liter
DhaniaPatta 0.50 cup 5.00 cup 1.00 bucket
PudinaPatta 1.00 cup 10.00 cup 2.00 bucket
CookingInstructions:
Prepreparation:
Washandcutvegiesasfollows.
Beans:Slant&1"long
Carrot:Peel,washandcut1"finger
CauliFlower:1inchfloretswithstick.
Alu:peelanddiceinto1"cube.Washoncemore.
Prepapration:
PrepareTadkaastheordergiveniningredientslist.
2.Cookthevegetablesfor5minutesbeforeaddingtomatoes.
Cookthetomatoesfor35minutes.
Cookriceintheboilingwaterfor20minutes.
Flameshouldbelowandcoverwithatightlid.
Switchoff,uncoverandstircarefullythecontents.
AddchoppedPudina&Dhaniapattaasyoustir.
SarvewithRaitaandPapad.
SuggestedSideDishes:Raita,Papad,Chole,Puri
GeneralInstructionsshouldinclude:PreferablyCooklargequantityin2batches,dependingonsizeofavailablevesselsandfireintensity.
1bucket=10liters
ReplacechangeallChauncetermbyTadka.
3.Zeerarice
CookingInstructions:
Cookricewithexcesswater.Drainandcool.
Donotovercooktherice.Itshouldbecookedandyetbefirm.
Spreadthericeontoaflatsurfaceandcoolandthenpiletoamass.
Choppdhaniapattaandwash.Washcutthechiliin2slices(vertically).
Preparetadka:
Heatgheetomoderatelyhightemperature.
Throwinthecuminseeds.Tossthemastheycrackandturnbrown.
Addthecashewnuts.Assoonastheyturnbrownaddthecookedrice.
Addsalt.Stirfryoverhightemperature.
Stirinthechoppeddhaniapatta.Switchoff.
4.Pulav
CookingInstructions:
Washandcutallthevegiesasfollows:
Gajar:Peelandcut4mmby2inchlongfinger.
Beans:2inchlongbutslant.
Potaotes:sameasgajar
Cabbagge:longshreds
Capsicum:longshreds
Splitchiliintwovertically.
Mixallwholespicesandkeepseparately.
Heatbutterinthickbottompot.
Addthehotwholespices.
Addzeera.
Addthevegetables.
Cookfor510minutes.
AddRice(washedanddrainedbefore).
Addhotwater,saltandallotherspices.
BringtobOilwhilestirringtimetotime.
Cookfor5minutes.
Coverwithatightlid.Lowerthefire.
Cookfor20minutes.
Switchoffanduncover.Stirinthechoppedandwashedfreshcorianderleaves.
5.KhichiriPlain
C.SOUPS
1.TomatoSoup
5 persons 50 persons 500 persons
IngredientsList Quantity Unit Quantity Unit Quantity Unit
Tomatoes 1.00 kg 9.00 kg 90 kg
TomatoPure 2.50 cup 6.00 Liter 60 Liter
Salt 1.50 tsp 0.50 cup 1.5 kg
Cream 1.25 tsp 0.25 cup 1 Liter
Sugar 2.00 TBS 0.50 cup 1.25 kg
RedTomatoSauce 2.50 TBS 3.00 cup .
Maida 1.50 TBS 1.25 cup 3 Liter
Butter 0.25 cup 2.50 cup 5 kg
FreshLemonJuice 0.50 tsp 1.50 TBS 1 cup
FreshParsley(chopped) 2.00 TBS 1.25 cup 3.5 Liter
Creamfortopping 2.50 tsp 0.50 cup 1.25 Liter
Yield 5.00 Bowls 50.00 Bouls 500 Bouls
CookingInstructions:
PreparingtomatoPure.
Boiltomatoinexcesswatertillitsoftensandskinsplits.
Dontoverboil.
Drain,coolandpassthroughasievetoremoveseedsandskin.
Thismaytakelongtime.
Forlargescaledirectlyblendtheboiledtomatoandavoidaddingtomatosauceandusesomewatertoadjustconsistency.
Heatbutterinthickbottompot.
Addmaidaandcookwhilestirringconstantly.
Whenmaidaiscookedandexpandsaddthetomatosauceandtomatopuree.
Addcream,sugar,salt.Cooktogethertilldesiredconsistencyisreached.
Switchoffandstirinchoppedparsleyandfreshlemonjuice.
Serveeachboultoppingwithfreshcream.
2.MinestroneSoup
CookingInstructions:
Washandcutallvegiesandherbsasfollows:
Beans(1"long)
Capsicum(1/2"cubes)
Tomato(Choppfine)
Chopcelerysticks,fennelbulb,Basilandparsleyfine.
PreparingVegetablestock:
Boilwateralongwithsomechoppedcarrotandsimilarvegetables.
AddFennelbulbsthyme,rosemerryandcelery.Cookcoveredoveralowflameforhalfhour.Filterandsavetheliquidtouseas
vegetablestock.
Savesomechoppedfennelbulbandceleryfortadka.
PreparingtheSoup:
Cooksoakedrajmainapressurecooker.Halfhourafterfirstwhistle.
Chaunce:seeingredientlist.
Addallvegiesexcepttomatoes.Cookfor1015minutes.
Addchoppedtomatoes.Addsalt.Cookovermediumtohighflamecovered.
Addvegetablestockandcookedrajmaonlywhentomatoesaresufficientlycooked.
Addbrownsugar.
Cookfor15to20minutes.
ForLargescaleCooking:Packthefreshherbsinamuslinclothexceptbasil&parsleyandputinthesoup.
Cookalltheingredientstogetherfor.5hour.
FinishwithstirringinOliveoil,lemonjuice,freshbasilandparsleyleaves.
Stirforfewminutessothattheoliveoilisabsorbedbythesoup.
3.ArtichokeBisque
CookingInstructions:
Washandsliceartichoketo5pieces.
Mashboilpotatoesandkeepready.
Washandkeepredpumpkincubesready.
HeatButter.
Sauthingandblackpepperforfewmoments.
Tossintheartichokeslices.Cookforamoment.
Addpumpkinandsalt.Cookcoveredovermediumflametillpumpkinbecomestender.
Addthevegetablestockandboiltogetherfor.5hour.
Removefromflameandblendtosmoothness.
Servewithfreshthymesprigs.
4.VegclearSoup
CookingInstructions:
Chopbeansfine2to4mmwide.
Cutcabbage1/2sqinchflatsquareshape.
Cutcapsicuminsameshape.
Cutbroccoliin1/2sqinchflorets.
Choppparsleyinfinebits.
Mixcornflourwithwater(3timesvolumeofcornflour).
Boilvegetablestockorwater.
Addsaltandallthevegetables.
Boiltillthevegetablesarecookedbutyetfirm(aldente).
Stirinthecoernflowerwater.
Boilforaminute.
Swithoffandservewithfreshchoppedparsley.
5.MixVegSoup
CookingInstructions:
Washandcutallthevegetablesinor1inchcubes.
Washandchoppthebasilleaves
Heatbutter.
Sauthingandblackpepperforfewmoments.
Addallvegetables(excepttomato).Stirfryfor5minutes.
Addvegetablestock/waterandbBoilalltogetherwithsaltleavingasidetomatoes.
Addtomatoeswhenthevegetableshalfcooked.
Cooktogetherfor15minutes.
Switchofandblendtosmoothness.
Stirinoliveoil,lemonjuiceandchoppedfreshbasilleaves.
D.Dalitems
1.TurdalTadka
5.00 persons 50.00 persons 500.00 persons
IngredientsList Quantity Unit Quantity Unit Quantity Unit
Turddal 0.30 kg 2.50 kg 25.00 kg
TomatoPaste
Ghee 1.00 TBS 0.50 cup 1.50 liter
Zeera 1.00 tsp 3.00 TBS 2.00 cup
GingerPaste 1.00 TBS 0.50 cup 1.50 liter
Tomatoes 3.00 medlarge 1.50 kg 15.00 kg
size
ChilliPowder 0.25 tsp 2.50 tsp 0.50 cup
JeeraPowder 1.50 tsp 0.25 cup 2.50 cup
DhaniaPowder 1.50 cup 0.25 cup 2.50 cup
Haldi 1.00 tsp 0.20 cup 2.00 cup
Salt 1.50 tsp 0.30 cup 2.50 cup
Tadka
Ghee 1.00 TBS 0.68 cup 1.67 Liter
Rai 2.00 tsp 0.33 cup 3.33 cup
DryChilli 2.00 pieces 0.33 cup 3.33 cup
Hing 1.00 tsp 0.17 cup 1.67 cup
KadiPatta 5.00 pieces 0.33 liter 3.33 liter
DhaniaPatta 1.00 tsp 0.33 liter 3.33 liter
Salt 1.00 tsp 0.30 cup 2.75 cup
Yeild 2.10 liter 17.50 liter 5.00 Tub
CookingInstructions:
WashandBOildalandkeepaside.
Preparetomatopaste(seeingredientlist).
Washandblendthetomatoes.
Heatgheeinathickbottompot.
Addzeera.Stir.Whenturnbrownaddgingerpaste.
Roastgingertilllightbrown.Slowdowntheflameandaddallthepowderedspices.
Roastbrieflytilltheflavorofmasalaisreleased.
Addblendtomatoes,saltandhaldi.Cooktillthegheesufacesback.
Constantstirringisessentialtoavoidburning.
AddbOileddaltoit.BringbacktobOil.
Addremainingsalt.BOilfor2minutes.
Addtadka:
Heatgheeinakadhai.
Addraiandwiattillallofitcracksanddone.
Adddryredchili.Stirforfewseconds.
Addhingandwaittillhingiscooked.
Sitrinthekadipatta.Whendonequicklytransferthecontentstotheboilingdal.Coverandboilbriefly.
Switchoffandstirinfreshlywashedandchoppedgreendhaniapatta.
4.Moongdal
CookingInstructions:
Soakzeeraforzeerapasteforanhourandthenblendtosmoothpaste.
WashandBoildalandkeepaside(1bigTub).
Washandchop(orslitin2)greenchiliandwashandblendgingertopaste.
Preparetomatopaste(seeingredientlist).
Washandblendthetomatoes.
Heatgheeinathickbottompot.
Addzeerapaste.Stir.Whenturnbrownaddgingerpaste.Addtheslitgreenchilies.
Roasttilllightbrowncolorisreached.Slowdowntheflameandaddallthepowderedspices.
Roastbrieflytilltheflavorofmasalaisreleased.
Addblendtomatoes,saltandhaldi.Cooktillthegheesurfacesback.
Constantstirringisessentialtoavoidburning.
Addboileddaltoit.Bringbacktoboil.
Addsalt.Boilfor2minutes.
Addtadka(seeingredientlist)
Seepreviouscookinginstruction.
Cutaluinfingershape(4mmby2inch).Deepfrytillbrown.
Stirinthefriedpotatoesalongwiththechoppedfreshcorianderandbutter.
3.TraditionalSambar
CookingInstructions:
Soakimliwithwaterforanhour.Squeee&filter.Savetheextractedliquidpart.
WashCutthevegetablesasfolows:
Drumsticks:2InchLong
Pumpkin:2inchcubes
SimlaMirch:2sqinchflat
Bhindi:2inchLong
Alu:2inchlongfinger
Boilthecutandwashedvegetablewithimliextract,salt,andhaldi.
RoastthewetsambarmasalaingredientswithlittleOilandgrindtopastewithcoconuts.
Cookdalseparatelyandwhendoneaddthewetsambarmasala.
Adddrysambarmasalaandcookfurtherforawhile.
Combinethevegies&dal.Stirinfreshcurryleaves.
Whenthesolutionisfoaming,thatmeansthatitisbeingcooked.Keepstirringwhileitisbeingcooked.
Whenthefoamingstops,thatisanindicationthatitiscooked.Crushthefreshcurryleaveswithhandandaddtoboiling
sambar.
Tadka:HeatGheeuptothesmokepoint.
Addrai.Waittillallofitcracks.
Addthetadkatosambar,stirwellandfinish.
*MelkoteSambarMasala:
HaldiStick 200 g
ChanaDal 250 g
UradDal 100 g
DalchiniSticks 50 g
Khaskhas 250 g
AkhaDhania 1 kg
Methi 100 g
Jeera 250 g
BlackPepper 250 g
Hing 50 g
CurryLeaves 0.5 liter
RedChilli 1 kg
KashmiriChilli 0.5 kg
Yeild 7 liter
4.InstantSambar
CookingInstructions:
Soaktamarindinwaterforhalfhour.
BoilTurdalandkeepseparately.
Cutthevegetablesintoappropriateshapes(seeTrditionalSambarRecipe).
Squeezethetamarindandfilteroutthetamarindwater.
Savetheimliwaterforuse.
Boilthetamarindwater.
Addturmeric,hingandsalt(onethird).
Whenthesolutioncomestoboil,adddrumsticks,potato,bhindi,capsicumandpumpkin.
Afterthevegetablesare80%cooked,addwetgrindcoconutpaste,boiledturdal,ShaktiSambarMasala,salt(twothirds),Curry
leavesandjaggery.
Whenthesolutionisfoaming,thatmeansthatitisbeingcooked.Keepstirringwhileitisbeingcooked.
Whenthefoamingstops,thatisanindicationthatitiscooked.
Tadka:Heatgheeinapantillsmokepoint.Addmustardseeds,waittillitcracks.AddCurryleaves.
StirintadkamixtureintothecookedSambar.
5.Raita(KakdiTomato)
CookingInstructions:
Washallvegetables.
Peelkakdicutinto.25inchcubesoralternatelygrate.
Peelwashandgratecarrot.
Chopptomatoto0.25inchcubes.
Chopchilitofinerounds.
Chopfreshcorianderleaves(mediumfine).
Roastcuminandredchili,coolandgroundtopowder.
Addallthisintoamixingbowlorcontainer(stainlesssteel).
Addthealltheremainingingredientsandstirwell.
Readytooffer.
GoeswellwithBiryani.CanbeservedwithanyNorthIndianMeal.
E.BreakfastItems
1.VegUpma
5 persons 50 persons 500 persons
IngredientsList Quantity Unit Quantity Unit Quantity Unit
Rawa 2.00 cup 5 kg 50 kg
Cabbage(1/2inchcubes) 0.50 cup 800 g 8 kg
Beans(1/2inchlong) 0.75 cup 800 g 8 kg
Carrot(1/2inchcubes) 0.50 cup 800 g 8 kg
GreenPeas(thawedtoroom 0.50 kg 1 kg 10 kg
temp)
Oil 0.50 cup 1 litre 12 litre
Rai 1.50 tsp 0.4 cup 4 cup
UddadDal 3.00 TBS 1 cup 3 liter
ChanaDal 3.00 TBS 1 cup 3 liter
RedChili(Dry) 2.00 largeones 0.75 cup 2 liter
GreenChilli(washed& 2.00 TBS 0.75 cup 2 liter
chopped)
KadiPatta(washed) 0.33 cup 0.5 liter 5 liter
DhaniaPatta(washed& 1.00 cup 1 liter 8 liter
chopped)
Limejuice 1.00 cup 0.8 cup 2 liter
Salt 5.00 tsp 0.2 kg 2 kg
Ghee(Optional) 3.00 TBS 0.4 liter 4 liter
Recipeyeild 2.50 liter 2 buckets 21 buckets
CookingInstruction:
PrePreparatoin:WashandcutallvegiesaspertheIngredientList'sinstructions.
Cooking:
DryRoastRawa.Keepaside.
BOilthewater.
HeatOil,mustardseeds,chanadal,uraddal.Roastforawhile.
Addcurryleavesandgreenchillies.roast.
Addthevegitables&cookforawhile.
Addhotwaterandsalt.
CoverandbOil.
AddRawaslowlywhilestirringconstantly.
Cookedcoveredfor20minutesoverlowflame.
Switchoffthegas.
Uncoverafter2minutes.
Addlemonjuice,gheeandcorianderleaves,stirthoroughly.
2.RiceNoodles
3.Poha
5 persons 50 persons 500* persons
IngredientsList Quantity Unit Quantity Unit Quantity Unit
Poha 0.50 kg 5.00 kg 50.00 kg
Cabbage 2.00 cup 1.50 kg 15.00 kg
Alu 3.00 medium 2.00 kg 20.00 kg
size
GreenPeas 0.75 cup 1.50 kg 15.00 kg
Oil 0.50 cup 1.50 liter 15.00 liter
Rai 2.00 tsp 0.50 cup 1.00 liter
Jeera 2.00 tsp 0.50 cup 1.00 liter
RedChili 3.00 largeone 0.50 cup 1.25 liter
Hing 0.25 tsp 1.50 TBS 1.00 cup
GreenChilli 2.00 pieces 0.75 cup 2.00 liter
GingerPaste 1.00 tsp 1.00 cup 2.00 liter
KadiPatta 8.00 pieces 0.50 Liter 5.00 Liter
Haldi 0.50 tsp 2.00 TBS 1.25 cup
Dhaniapatta 0.33 cup 0.75 Liter 7.50 Liter
LemonJuice 0.33 cup 0.80 cup 2.00 Liter
Salt 4.00 tsp 0.80 cup 2.50 kg
Yield 2.00 lilers 2.00 buckets 21.00 buckets
CookingInstruction:
1.Dicealuinto.5inchcubes.Shredthecabbage.
Slitchiliintwo.Washandmashginger.Washcurryleavesandwash&choppdhaniapatta.
2.HeatOilandaddthespicesaspertheordergiveninthelist.
3.Addthevegies.Soakthepoha,whilevegiesgettingcooked
PrepreaparingPoha:
4.Pourinexcesswater(doubletheqtyofpoha).
6.Wash2times.Pourinexcesswateragainandsoak*for10minutes.
Drainexcesswater.
7.Whensubzisiscookedandreadyaddthesoakedpoha.
8.Stircarefullywhileaddingthechoppedcorianderleaves.
9.Cookforfewminutestogether.Putoffthefire.
10.Sprinklethelemonjuice&stir.
*Soakingtimemayvarydependinguponthequalityofpoha.10minutesisastandardtimeforthickpoha.
4.DaliaUpma
5 persons 50 persons 500 persons
IngredientsList Quantity Units Quantity Units Quantity Units
DaliaRawa 2.00 cup 6.25 kg 50.00 kg
Cabbage 1.00 cup 1.50 kg 12.00 kg
Beans 1.00 cup 1.25 kg 10.00 kg
Carrot 0.50 cup 1.25 kg 10.00 kg
Tomato(chopped) 1.00 cup 1.25 liter 1.00 bucket
Oil 4.00 1.25 litre 10.00 litre
Rai 1.00 tsp 0.25 cup 2.00 cup
Zeera 1.00 tsp 0.25 cup 2.00 cup
Hing 0.75 tsp 0.13 cup 1.00 cup
GreenChilli 2.00 no. 0.25 liter 2.00 liter
KadiPatta 8.00 leaves 0.25 liter 2.00 liter
DhaniaPatta 1.00 cup 0.75 liter 6.00 liter
EverestPulaoMasala 2.50 tsp 0.25 cup 2.00 cup
Limejuice 1.00 tsp 0.13 cup 1.00 cup
Salt 3.00 tsp 1.25 cup 10.00 cup
Water 5.50 cup 17.00 liters 4.00 Tubs(till
line)
Yield 1.75 liters 2.50 buckets 21 buckets
Cooking Instructions:
Pre- Preparations:
1. Wash and chop beans to pea size.
2. Peel, wash and cut carrot 1 inch julienne style.
3. Wash and chopp tomatoes in cubes. Grind ginger.
4. Split the green chillis in two vertically.
Cooking:
1. Dry Roast dalia. Keep aside.
2.Boilthewater.
3.HeatOil,mustardseeds,chanadal,uraddal.Roastforawhile.
4.Addcurryleavesandgreenchillies.Roast.
5.Addthevegetables&cookforawhile.
6.Addhotwaterandsalt.
7.Coverandboil.
8. Add roasted dalia slowly while stirring constantly.
9. Cooked covered for 5 minutes over high flame, while stirring in between.
10. Slow down the flame and steam covered for 20 minutes.
11. Add lemon juice, ghee and coriander leaves, and stir.
Suggested Side Dishes: Coconut chutney/ tomato chutney/ Raggi drink with jaggery,
dates and nuts.
Largequantityrecipeneedstobecookedinatleast2batches.
RequiredquantityhereismoreforthisisservedastheonlyiteminBreakfastorDinner.
5.Idli
CookingInstructions
1.SoakUradDalandbOiledriceseperatelyforsixhours.
2.AddMethitobOiledricewhilesoaking.
3.Grindseparately.
4.GrindUradDalveryveryfinetillsmalltinybubblesappear.
5.Combinegrounduraddalandrice.
6.AddSaltandmix.
7.Fermentfor68hoursandsteamfor8mins.
F.Pakoras
1.BatataVada
5 persons 50 persons 500 persons
IngredientsList Quantity Units Quantity Units Quantity Units
Alu(30Litersmashed) 250 g(3medsize) 2.5 kg 30 kg
Oil 2.5 tsp 0.6 cup 2 liter
Rai 0.75 tsp 2 TBS 0.75 cup
Udaddal 1.25 tsp 4 TBS 1.5 cup
Hing 0.25 tsp 2 tsp 0.4 cup(littleless
than1/2cup)
KadiPatta 5 pieces 0.5 cup 2 liter
ChoppedChilli 0.5 tsp 2 TBS 1.25 cup
ChoppedGinger 1.25 tsp 4 TBS 3 cup
haldi 0.25 tsp 1 TBS 0.5 cup
NimbuJuice 0.5 tsp 1.5 TBS 15 TBS
Salt(0.92tsporlessthan1tsp) 1 tsp 2 TBS 1.33 cup(1and
1/3rdCup)
DhaniaPatta(chopped) 1 TBS 0.5 cup 3 liter
Yield(mediumsizeball~30g) 10 balls 100 balls 1000 balls
Batter
Besan 1.00 cup 0.75 kg 7.50 kg
haldi 0.125 tsp 1 tsp 0.20 cup
Salt 0.5 tsp 2 tsp 0.40 cup
BalcksaltorChatmasala forapplyingonsurfaceafterfrying
Yeild 10 Vadas 100 Vadas 1000 vadas
CookingInstructions:
Stuffing:
1 Peel,washandbOilpotatoes.
2 DonotoverbOil.DrainquicklyafterbeingbOiled.
3 DonotwashthebOiledaluwithcoldwater.
4 Allowtocooldownunderafan.Mash.
5 Preaprechaunce(seeingredientlist).
6 Cookthepowdermasalaoververylowflamebeforeaddingmashalu..
7 CookforawhileandfinshwithLemonjuice&dhaniapatta.
Batter:
o Mixtheingredientsasperthelist.
o Addwatergraduallywhilebeatinginonedirection.
o Thisistoavoidformingofdryballs.
o Passthroughaseiveorpulverizertoremovedryballs.
Frying:
o Dividethestuffingtodesiredsizeofballs/golas,diptheminbatteranddeepfry.
o Usemoderatelyhightemperature(160C)tofrythevaddas.
o Frytillgoldenyellowcolor.
2.VegCutlet
500 persons 50 persons 5 pesons
IngredientsList Quantity Units Quantity Units Quantity Units
SpecialAluforcutlet 12.50 kg 2.5 kg 250 gm(2med
size)
Carrot 1.25 kg 0.25 kg 0.25 cup
Beans 1.25 kg 0.25 kg 0.25 cup
Peas 2.08 kg 0.5 kg 0.5 cup
Cornflour 0.50 kg 0.25 cup 1 TBS
JeeraPowder 0.66 cup(2 1.5 TBS 1 tsp
times1/3
cup)
DhaniaPowder 0.66 cup(2 1.5 TBS 1 tsp
times1/3
cup)
Hing 2.50 TBS 0.5 TBS 0.25 tsp
DhaniaPatta(Chopped) 1.25 liter 1 cup 1 TBS
HaraMirchi(Chopped) 1.00 cup 3 TBS 0.75 tsp
GingerPaste 1.33 cup 4 TBS 1 tsp
Salt 0.50 cup 1.5 TBS 0.75 tsp
MDHGaramMasala 0.66 cup(2 2 TBS 0.75 tsp
times1/3
cup)
Rawa(Optional)
LemonJuice 0.66 cup(2 2 TBS 0.75 tsp
times1/3
cup)
Yield 500.00 Cutlets 100 Cutlets 10 Cutlets
CookingInstructions:
o Peelandboilpotatoesinexcessboilingwater.
o Assoonasaluiscooked,drainthewater.
o Cooldownthepotatoestoroomtemperature.Mashtosmoothness.
o Parboilallvegetablesinexcessboilingwater.Drain.
o Drainallwaterfromthevegetable.Squeezehardenoughwithoutspoiling.
o Mixpotatoes,veggiesandallotheringredients.
o Mixwellwithoutpressingtoomuch.Rollballsandpresstogivearound4mmthickflatovalshape.
o Rolloverrawaanddeepfryatmoderatetemperature.
o IncreasethetemperatureofOiljustbeforetakingout.
o Darkbrowncolor.
AlternateRecipes:
o Usebreadcrumbsinsteadofrawatoroll.
o ServewithHomeMadeRedTomatoSauce.GoeswithNorthIndianMealsorjustanytime.
o Needstobeservedhot.
3.ArbiCutlet
500 persons 50 persons 5 persons
IngredientsList Quantity Units Quantity Units Quantity Units
Arbi 25 kg 3 kg 250 gm
RecipeYield 1000 Arbi 100 Arbi 10to12 Arbi
Cutlet Cutlets Cutlet
Seasonasfollows: Useseaoninginfollowingbatches:
SmashedArbi 6 Liter 3.00 Liter 12 pieces
ChatMasalla 0.5 cup 0.25 cup 1.25 tsp
Blacksalt 2.5 TBS 1.25 TBS 1.25 tsp
BlackPepper 1.5 TBS 0.75 TBS 1 tsp
GaramMasala(DmrP) 1.5 TBS 0.75 TBS 0.5 tsp
ServingSizeperHead 2 pieces 2.00 pieces 2 pieces
CookingInstructions:
Boilwithexcesswater(afterwashing)andsomesalttillarbisstartscrackopen.
Drain,coolandpeel.
AlternatelypeelandbOilwithexcesswaterandsalt.
Smashpartiallyeacharbiandthendeepfryathightemp.
FryingTemperature:175C.
Frytillreddishhue.
Sprinkleallthedrypowdermasalaandstirwell.
Thisgoesasitisanddoesnotrequireanychutneys.
Serveanytimeandwithanymeal.Preferablyservehot.
4.KeralaChips
CookingInstructions:
Washkarelaanddrain.
Machinecutkarelawafers(use1mmslicer).Orcutwithsharpknifeandcuttingboard.
For5personsbatch:mixalltheingredientsandfryatonce.
Forlargerbatch:Usehalfabucketofkarelaslicesforeachbatch.
Mixitwithalltheremainingingredients.
Deepfryathighflame.
Note:Afterslicing250gofkarelagivesriseto2.25cupsofslices.
5.CabbagePakoras
CookingInstructions:
Wash,drainandcutcabbageintothinshreds.
Choppalak,washanddrain.
HeatOilinakadhai.Thismustbereadybeforemixingthebatter.
Mixthevegiesalongwithsalt,choppedchilli,gingerpasteandspices.
Mixbesan.Donotaddanywater.
Frythewholelotatonego.
AlternateRecipe:(forsmallscale)
Mixsaltandcabbageandkeepasidefor15minutes.
Squeezeoutexcesswateranddiscard.
Mixspices,choppedchilli,gingerandgraduallyaddbesan.
Donotaddexcessbesan.
Imediatelydeepfryovermediumfire(140C).
Frytillpokarasalmoststopreleasingwaterbubbles.
Pakorasshouldhaveheavybrownshade.
SprinklesomeblacksaltorChatMasalaandserveinstantly.
Servewithanymealorkhichiriorjusttakewithredtomatosauce.
Notes
Smallerpakorasarecrispier.
Fryassoonaseverythingmixed.Forthesaltreleaseswatercontinuouslyandthepakorasbatterbecomesthinner.Thiswill
hamperthecrispinessofpakoras.
Forlargescalemixsaltandbesansimultaneouslyandfryquickly.Inthiscaseabigerportionofbesan(almosttwice)is
required.
Chutneys
CookingInstructions
Peelblackelaichi.
BOilTomatoeswithelaichichilka
Passthroughseive.Removeskinandseeds.
HeattobOil.
Crushblackpepperandelaichiseedstopowder.Addtoboilingsauce.
Addremainingingredients.
Cookfortilldesiredconsisentecyreached.
Pleasenote:qualityoftomatodecidesthequantityofspices.
Redpulpytomatoesareidea.Otherwiseadjusttheingredientsaccordingly.
2.CoconutChutney
5.00 persons 50.00 persons 500* persons
IngredientsList Quantity Unit Cooking Unit Quantity Unit
Instruction
Coconut 0.50 whole 5.00 whole 45.00 whole
coconut coconut coconut
Dalia(roasted) 0.50 cup 0.50 kg 6.00 kg
GingerPaste 2.00 tsp 0.40 cup 1.25 liter
Imli(seedless) 6.00 g 60.00 g 600.00 gm
Dhaniapatta(chopped) 1.00 tsp 2.00 cup 5.00 liter
Kadipatta 5.00 pieces 1.00 cup 2.00 liter
GreenChilli 2.00 whole 20.00 whole 200.00 gm
Chili Chili
AkhaPudinaLeaves 0.50 cup 1.00 liter 1.00 bucket
Salt 1.00 TBS 0.66 cup 2.50 kg
PurifiedWaterforgrinding Asperrequirement
Tadka
Coconutoil 2.00 tsp 4.00 TBS 1.00 liter
Rai 1.00 tsp 2.00 TBS 1.00 cup
CurryLeaves 5.00 leaves 25.00 leaves 1.00 liter
Yield(shouldnotexeed) 650.00 ml 6.50 liter 6.50 bucket
AveragePerheadserving 130.00 ml 130.00 ml 130.00 ml
CookingInstruction:
1.Washkadipatta,dhaiapatta,greenchiliandadrakwithpurifiedwater.
Mixalltheingredientsandwetgrind,addingwaterasperrequirement.
Tadka:
Heatcoconutoiltillsmokepoint.
Stirintherai.
Whentheraiiscrackedandwellcookedaddthecurryleaves.
Transfertheentirecontentsintothegroundchutney.Stirwell.
Ready.
3.CarrotChutney
CarrotChutney 5.00 persons 50.00 persons 500* persons
IngredientsList Quantity Unit Quantity Unit Quantity Unit
Carrot(redjuicyones) 350.00 gm 3.50 kg 35.00 kg
DryPowder 0.00
udaddal 0.50 cup 1.20 liter 12.00 liter
redchlli(dry) 2.00 medium 25.00 g(12 250.00 g
size pieces)
Hing 0.50 tsp 2.25 TBS 1.35 cup
WhiteTil 1.50 tsp 4.00 TBS 2.40 cup
Oiltogrease 1.00 tsp 1.00 TBS 0.50 cup
WetGrind
curryleaves 0.50 cup 1.50 liter 15.00 liter
greenchilli 1.00 piece 10.00 g 150.00 g
Gud 10.00 g 80.00 g 800.00 g
Imli 10.00 g 100.00 g 1.00 kg
DhaniaPatta 0.50 cup 1.25 liter 12.00 liter
Ginger(whole) 0.50 inchlong 30.00 g 300.00 g
salt 2.00 tsp 0.40 cup 4.00 cup
Yield 1.25 cup 3.20 liters 32.00 liters
ServingPerhead 65.00 ml 65.00 ml 65.00 ml
CookingInstruction:
Washandgrateallthecarrots.
Preparingdrypowder.
Mixtheingredientsunderdrypowderlistandroast.
Grindtocoarsepowder.
Mixalltheingredientsunderthewetgrindlistalongwiththegratedcarrots.
WetgrindthemusingaBlenderorPulverizor.
Uselittleornowatertogrind.
Mixthedrypowderwiththewetgroundmasala.
Mixthiswithpowderedingredients.
4.MalgaPudi
5.00 persons 50.00 persons 500* persons
IngredientsList Quantity Unit Quantity Unit Quantity Unit
Udaddal 1.00 cup 2.00 liter 20.00 liter
Channavdal 1.00 cup 2.00 liter 20.00 liter
DryRedChilli 1.00 cup 2.00 liter 20.00 liter
Hing 1.75 tsp 1.25 TBS 0.75 cup
TilSeed 3.00 TBS 1.33 cup 3.25 liter
Jaggery 5.00 gm 50.00 gm 500.00 gm
Salt 2.25 tsp 0.50 cup 1.50 kg
Oil 2.00 tsp 0.50 cup 1.00 liter
Yield 1.00 cup 2.50 Liter 25.00 Liter
CookingInstruction:
Roastuddaddal,channadal,redchilli,hingandteelseedoneafterother
G.SWEETS
GulabJamun 100pcs
IngredientsList Quantity Units
Mawa(Solidcondensedmilk) 1.00 kg
Chenna(FreshCurdfrom5ltrs 600.00 g
cowmilk)
Maida(WhiteFlour) 200.00 g
Arrarot(CornFlour) 100.00 g
BakingPowder 1.00 tsp
Soda 0.50 tsp
EalichiPowder 6.00 tsp
Ghee(forFrying) 2.00 ltrs
SugarforChasni 5.00 kg
Milk 100.00 ml
Process
Makeclearsugarsolutionusingmilkandsugar.MakesoftdoughusingMawa,Chenna,Maida,ArrotandEalichiPowder.Usewaterif
required.Thedoughsouldbesoftenoughtomakeacracklessball.AddBakingandSodapowderbysprinklingoverthedoughandmix
well.
MakesmallballsandfrytheminMediumhotghee.Tostirtheballs,afterputtingthemintheghee,thekadahi(fryingpan)canbetaken
offthestoveandrotatedontheplatform.Theballsshouldcometothesurfacewithinoneminute,afterputtingintheghee.Putbackthe
kadahionthestoveandcontinuetofryonslowflame.Whenitisgoldenbrown,transfertheballstothesugarsolution.Thesolution
shouldbewarmandnothot.SoakthegulabjamunsforatleastanhouranditisreadytobeofferedtoKrsna.
2.GajarHalwa
GajarHalwa (for10persons)
IngredientsList Quantity Units
Gajar(Carrots) 1 Kg
Mawa(Solidcondensedmilk) 250 g
Milk 500 ml
Sugar 250 g
Badam(Almonds) 25 g
Kaju(Cashews) 50 g
Ghee 100 ml
Ealichi(Cardamom)Powder 0.5 tsp
Process
Gratethecarrotsafterpeelingandwashing.
Takeheavybottompan(kadahi)andboilthemilk.
Addgratedcarrotstoitandcontinuetocooktillallthemilkdriesaway.
Addsugarandcontinuetocooktillallthewaterdriesaway.
Addghee,CashewsandAlmondsandcontinuetocookforanotherfewmins.
AddCardamomPowderandthehalwaisreadytobeofferedtoKrsna.
3.MoongdalHalwa
MoongdalHalwa (for20persons)
IngredientsList Quantity Units
MoongDal 500.00 gms
Mawa 200.00 gms
Milk 400.00 ml
Elaichi(Cardamom)Powder 6.00 tsp
Jaifal(Nutmeg)Powder 1.50 tsps
Ghee 500.00 ml
Sugar 650.00 gms
Kaju(Cashews) 50.00 gms
Badam(Almonds) 30.00 gms
Process
Soakthemoongdalfortwohours.Draintheexcesswaterandgrindit.
Thegrindedpasteshouldbelittlecoarsesomuchthatwecanfeelthefinegranularsonrubbingbetweentwofingers.
Pourthegheeinaheavybottompanandheatitonaslowflame.
Assoonasthegheemelt,putthemoongdalpasteinitandstartstirringwhilecookingonslowflame.
Thepastewillsticktothebottombutcontinuetoscratchitwiththestirringspoon.
Continuetoroasttillthemixturebecomesgoldenbrownandreleasesghee.
AddcashewsandcutAlmondsandroastforfewmins.
AddMawaandcontinuetoroastforanotherfewmins.
Increasetheflamealittlebitandaddthehotboilingmilkandcontinuetostir.
AddsugarandEalichiandJaifalPowderandcontinuetocooktillthehalwastartsleavingthesideofthepan.
SwitchofftheflameandMoongdalHalwaisreadyforKrishna'spleasure.
4.PineappleHalwa
PineappleHalwa (for20persons)
IngredientsList Quantity Units
Butter 425.00 g
Rawa(Semolina) 500.00 g
Sugar 750.00 g
Water 1.75 l
Pineapple(smallsize) 1.00 pc
Process
Peelandremovethethornsfromthepineappleandcutitintosmallpcs(20mmcube).
Makehotsugarsolutionbyboilingsugarandwatertogether.
Putthebutterinaheavybottompanandstartheatingonaslowflame.
whenitmelts,addRawa.Continueroastingonslowflame,tilltherawabecomesgoldenbrown.
Addthehotsugarsolutionandincreasetheflame.
AddcutpineappleandcontinuetostirthemixturetillitcomestotheconsistencyofHalwa.ThePineappleHalwaisreadyforKrsna's
lunch.
5.KesarSweetRice
Ingredients
Cowmilk2lt
Rice80g/90ml
Sugar300g
Almonds(longslice)25g
Cashew50g
Cardamom(Ealichi)powder1tsp
Saffron(Kesar)0.25g
#tsp=teaspoon(5ml)
Process
SoaktheSaffronin50mlofboilinghotwater.
Heatthecowmilkinaheavybottomvessel.Whenitcomestoboil,addthewashedrice.Continuecookingonamediumflame.
Whenthericegetscookedandalmoststartsbreakingdown,andthetextureofmilkbecomesthick,addsugar.
Bringthemixturetoboil,addalmonds,cashewandsoakedSaffron(kesar).Cooktotherequiredconsistency.
AddCardamompowder.Sweetriceisreadyandcanbeservedhotorcold.