ALOO GOBI KI TEHRI - AWADHI CUISINE DATE:

14-09-2020

PAX:

10

RECIPE COST:

₹

224.84

PORTION COST:

₹

22.48

INGREDIENTS: QTY

UNIT NAME OF INGREDIENT 1 kg Basmati rice 500 g Potato 500 g Cauliflower 150 g Ghee 2g Turmeric 30 g Ginger garlic paste 10 g Red chilli powder 5g Garam masala powder 1g Bay leaf 0.05 g Cinnamon ( 1/2 inch cinnamon) 1g Cloves 200 g Onion ( sliced) 10 g Salt TOTAL RECIPE COST

PACKING QTY UNIT 1 kg 1000 g 1000 g 1000 g 500 g 1000 g 500 g 500 g 1000 g 1000 g 1000 g 1000 g 1000 g

₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹

RATE PER UNIT 95.00 33.00 40.00 461.00 117.00 140.00 315.00 315.00 120.00 371.00 781.00 45.00 15.00

COST ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹

PROCEDURE: 1. Wash and peel potatoes into quarters, cut cauliflower to florets. 2. Wash and soak rice for half an hour. 3. Heat ghee, add whole spices, sliced onion and saute. add rice potatoes, cauliflower and fry for few minutes. 4. Mix turmeric powder, chilli powder with ginger paste add to the rice. Adjust the salt. 5. Cover and cook till done.

95.00 16.50 20.00 69.15 0.47 4.20 6.30 3.15 0.12 0.02 0.78 9.00 0.15 224.84

OBSERVATION: Use fresh cauliflower and potatoes, and wash them thoroughly before cooking. Cut the cauliflower into small florets and the potatoes into bite-sized pieces for even cooking. Parboil the cauliflower and potatoes for a few minutes before cooking to reduce the cooking time. Cook the vegetables on low to medium heat, stirring occasionally, until they are tender but not mushy. Garnish with fresh coriander leaves before serving.

PRESENTATION: Serve aloo gobhi ki sabzi hot with roti or rice. Garnish with fresh coriander leaves for a pop of color and added flavor. Consider serving with a side of raita or salad to balance the flavors. Use a colorful and attractive serving dish to make the dish visually appealing

ALERGY INFORMATION: THE RECIPE CAN CONTAIN:

DHINGRI DOLMA DATE:

17-09-2021

PAX:

10

RECIPE COST:

₹

216.13

PORTION COST:

₹

21.61

INGREDIENTS: QTY 400 350 1 150 150 30 1 2 1 30 30 10

UNIT g g g g g g g g g g g g

TOTAL RECIPE COST

NAME OF INGREDIENT Button mushrooms Paneer (cottage cheese) Shahjeera (black cumin seed) Onion Tomato Ginger garlic paste White pepper powder Red chili powder Garam masala powder Coriander leaves Ghee or oil Salt

PACKING QTY UNIT 1000 1000 1000 1000 1000 1000 50 500 500 1000 1000 1000

g g g g g g g g g g g g

₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹

RATE PER UNIT 170.00 318.00 253.00 45.00 36.00 140.00 113.00 315.00 315.00 70.00 461.00 15.00

COST ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹

68.00 111.30 0.25 6.75 5.40 4.20 2.26 1.26 0.63 2.10 13.83 0.15 216.13

PROCEDURE: 1. Wash the mushrooms and slice them. 2. Chop the onions and the tomatoes. Grate the paneer coarsely. 3. Make ginger garlic 4. Heat ghee or oil in a kadhai. Add the black cumin and fry till it crackles. 5. Add onions.Saute the onions until light brown 6. Add the ginger garlic paste and saute till the raw smell of the paste disappears. 7. Add mushrooms and stir. Saute for 2 minutes. 8. Add the red chili powder, pepper powder and salt. Saute for 2-3 minutes more till the mushrooms are cooked. 9. Now add the paneer. 10. Mix the paneer with the rest of the mixture and cook for 4-5 minutes, stirring in between. 11. Add the tomatoes and saute for 4-5 minutes more. 12. Towards the end sprinkle garam masala and stir. 13. Add some chopped coriander leaves and julienned ginger keep the remaining to be used for garnish later. 14. Adjust the seasoning. Remove in a bowl or a dish and garnish with the remaining ginger and corianderServe hot or warm with phulkas or rotis.

OBSERVATION: Choose fresh and firm mushrooms for the recipe. Clean the mushrooms with a soft cloth or paper towel Prepare ot gravy

PRESENTATION: Garnish with fresh coriander leaves and sprinkle with chaat masala for added flavor. You can also serve the dingri dolma with roti, naan, or rice.

ALERGY INFORMATION: THE RECIPE CAN CONTAIN:

SHAHI TUKRA - AWADHI CUISINE DATE:

14-09-2020

PAX:

10

RECIPE COST:

₹

427.05

PORTION COST:

₹

42.70

INGREDIENTS: QTY UNIT NAME OF INGREDIENT 250 g Bread slice 10 nos 400 g Sugar - for syrup 1l Milk- High fat 30 g Sugar (for rabdi) 1g Saffron - 20 to 25 threads 2g Green cardamom ( powdered) 0.2 g Silver varq 30 g Almonds - 4 (thinly sliced) 30 g Pistachios 200 g Desi ghee 1 ml Rose water ( Optional) TOTAL RECIPE COST

PACKING QTY UNIT 500 g 1000 g 1l 1000 g 1g 1000 g 1g 1000 g 1000 g 1000 g 500 ml

₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹

RATE PER UNIT 30.00 36.00 54.00 36.00 134.00 3,358.00 93.00 878.00 2,154.00 461.00 46.00

COST ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹

15.00 14.40 54.00 1.08 134.00 6.72 18.60 26.34 64.62 92.20 0.09 427.05

PROCEDURE: SYRUP: Prepare sugar syrup with one thread consistency. RABDI: Boil milk and simmer till it reduces to two third consistency. SHAHI TUKRA: Cut the bread into two halves. Heat ghee in a kadai. When ghee is medium hot, and fry to a golden colour. Soak the bread with the syrup and rabdi. Garnish with almonds, pista and varq.

OBSERVATION: Cut the bread slices into desired shape and size, and fry them in ghee or oil until they are golden brown on both sides. Boil milk in a pan and add cardamom powder, saffron, and sugar to it. Stir the milk continuously to prevent it from sticking to the bottom of the pan. Soak the fried bread slices in the milk mixture and let them cook for a few minutes until the slices are soft and soaked with the milk mixture. Take out the soaked bread slices and arrange them in a serving dish.

PRESENTATION: Garnish the Shahi Tukra with chopped nuts such as almonds, pistachios, and cashews. Drizzle some sugar syrup on top of the bread slices to give a sweet and sticky taste. You can add a scoop of vanilla ice cream on top of the Shahi Tukra to add a creamy and cool taste to the dish. Shahi Tukra can be served hot or chilled, depending on your preference.

ALERGY INFORMATION: THE RECIPE CAN CONTAIN:

SULTANI DAL - AWADHI CUISINE DATE:

14-09-2020

PAX:

10

RECIPE COST:

₹

87.28

PORTION COST:

₹

8.73

INGREDIENTS: QTY 250 100 50 100

UNIT g ml ml g

TEMPERING: 70 g 2g 1g 5g 2g 5g 1g 30 g 10 g

NAME OF INGREDIENT Toor dal Milk Fresh cream Curd

Onion- chopped Cumin seeds Turmeric powder Red chilli powder Green chilli ( slit) Garlic ( chopped) Green cardamom Ghee Salt ( To Taste)

SMOKING (DHUSAAN): 1 no Betel leaf/ onion rind 1 no Coal ( live) 5g Ghee 1g Cloves TOTAL RECIPE COST

PACKING QTY UNIT 1000 g 500 ml 1000 ml 200 g

₹ ₹ ₹ ₹

RATE PER UNIT 115.00 24.00 180.00 27.00

₹ ₹ ₹ ₹

28.75 4.80 9.00 13.50

COST

1000 1000 500 500 1000 1000 1000 1000 1000

g g g g g g g g g

₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹

45.00 253.00 117.00 315.00 35.00 140.00 3,358.00 461.00 15.00

₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹

3.15 0.51 0.23 3.15 0.07 0.70 3.36 13.83 0.15

1 1 1000 1000

no no g g

₹ ₹ ₹ ₹

2.00 1.00 461.00 781.00

₹ ₹ ₹ ₹ ₹

2.00 1.00 2.31 0.78 87.28

PROCEDURE: 1. Wash and soak the dal for half an hour. 2. Pressure cook the dal with some salt and turmeric and little chilli powder. 3. Mash the dal. 4. Blend milk, cream and curd and add to the dal and cook till it thickens. 5. Place betel leaf or onion rind on top of the dal, keep the live coal and add some ghee and cloves. Close with a lid to allow the dal to get the smoky aroma. 6. Heat ghee , add cumin seeds,cardamom, garlic, green chilli and onions and saute till translucent. 7. Add the chilli powder and pour over the thick dal. 8. Garnish with mint and slice green chilli.

OBSERVATION: Soak the lentils in water for at least 30 minutes to reduce cooking time. Use a combination of different lentils such as toor dal, chana dal, and moong dal to enhance the flavors of the soup.

PRESENTATION: Serve Sultani Dal Ki Thare hot with rice or bread. Garnish with fresh coriander leaves and ghee to add richness to the soup. Serve with a side of papad or pickle to add more flavors to the meal.

ALERGY INFORMATION: THE RECIPE CAN CONTAIN:

SHAMMI KABAB DATE:

22-09-2020

PAX:

10

RECIPE COST:

₹

784.00

PORTION COST:

₹

78.40

INGREDIENTS: QTY UNIT NAME OF INGREDIENT 500 g Mutton mince (keema) 100 g Channa dal (soaked and drained) 30 ml Oil 5g Cumin seeds 1g Green cardamoms 5g Black peppercorns 1g Cloves 1g Cinnamon 20 g 8-10 garlic cloves 10 g Ginger, roughly chopped 10 g Dried red chillies 100 g Ghee for shallow-frying 2 no Egg ( beaten -optional) 8g Salt to taste TOTAL RECIPE COST

PACKING QTY UNIT 500 g 1000 g 1000 ml 1000 g 1000 g 1000 g 1000 g 1000 g 1000 g 1000 g 1000 g 1000 g 1 no 1000 g

₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹

RATE PER UNIT 700.00 76.00 136.00 253.00 3,358.00 544.00 781.00 371.00 140.00 120.00 400.00 461.00 4.80 15.00

COST ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹

700.00 7.60 4.08 1.27 3.36 2.72 0.78 0.37 2.80 1.20 4.00 46.10 9.60 0.12 784.00

PROCEDURE: 1. Heat oil in a non-stick pan. Add cumin seeds, cardamoms, peppercorns, cloves, cinnamon, garlic, ginger and red chillies, mix and sauté till fragrant. 2. Add mutton mince and mix. Add Bengal gram and salt and mix well. 3. Add sufficient water, stir to mix, cover and cook till fully done and dry. Remove from heat and set aside to cool. 4. Blend the cooked mixture into a fine paste. Divide the paste into equal portions and shape into tikkis. Coat with refined flour and dip in beaten egg. 5. Heat some ghee on a non-stick tawa. Place the tikkis on it and shallow-fry till golden brown from both the sides. Drain on absorbent paper. 6. Serve hot with onion rings and lemon wedges and green chutney.

OBSERVATION: Use high-quality minced meat to ensure a flavorful and tender kebab. Soak the chana dal (split Bengal gram) in water for at least an hour before adding it to the minced meat mixture. This will help make the kebab soft and melt-in-your-mouth. Cook the minced meat with chana dal and spices until it is tender and moist.

PRESENTATION: Serve the shammi kebab hot as an appetizer with mint chutney or any other dip of your choice. Arrange the kebabs on a platter or a serving dish with a sprinkle of chaat masala and a few lemon wedges. Garnish the dish with finely chopped onions and fresh coriander leaves to add a pop of color and freshness.

ALERGY INFORMATION: THE RECIPE CAN CONTAIN:

MAKHANA KA RAITA DATE:

17-09-2021

PAX:

10

RECIPE COST:

₹

107.90

PORTION COST:

₹

10.79

INGREDIENTS: QTY 225 50 2 1 1 30 5 50

UNIT g g g g g g g g

TOTAL RECIPE COST

NAME OF INGREDIENT Curd Phool Makhana (Lotus Seeds) Red chilli powder Cumin (Jeera) powder Garam masala Coriander Leaves , chopped Salt , to taste Ghee

PACKING QTY UNIT 200 1000 500 500 500 1000 1000 1000

g g g g g g g g

₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹

RATE PER UNIT 27.00 1,000.00 315.00 204.00 315.00 70.00 15.00 461.00

COST ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹

30.38 50.00 1.26 0.41 0.63 2.10 0.08 23.05 107.90

PROCEDURE: 1. Toast the makhana on a pan with little ghee till it turns golden brown. In a mixing bowl, add curd and all the spice powders, season it with salt. 2. Add the toasted makhana to the curd mixture and coat it evenly and sprinkle with the some chopped coriander leaves. 3. Serve the Makhana Ka Raita along with biryani.

OBSERVATION: Roast the makhana (lotus seeds) in a pan until they turn light golden brown. This will give them a crispy texture and enhance their flavor. Let the roasted makhana cool down and crush them into small pieces. This will make them easier to mix with the yogurt. Use fresh and thick yogurt for the raita. Whisk it well to remove any lumps and to make it smooth.

PRESENTATION: Serve the makhana ka raita chilled or at room temperature. Garnish it with some fresh coriander leaves and a sprinkle of roasted cumin powder for a visual appeal. You can also add some pomegranate seeds on top to give it a pop of color and a sweet-tart taste.

ALERGY INFORMATION: THE RECIPE CAN CONTAIN: