BATATAWADA PORTION COST: DATE:

PAX:

10

RECIPE COST:

INGREDIENTS: QTY

UNIT

600 g

NAME OF INGREDIENT

PACKING QTY UNIT

RATE PER UNIT

Potatoes boiled and mashed

1000

g

₹ 36.00

10 g

Ginger

1000

g

₹ 120.00

15 g

Garlic

1000

g

₹ 140.00

Green chillies

1000

g

₹ 35.00

Gram flour (besan)

1000

g

₹ 81.00

2g

Red chilli powder

500

g

₹ 315.00

1g

Soda bicarbonate

1000

g

₹ 126.00

15 ml

Oil-for tempering

1000

ml

₹ 136.00

1g

Turmeric powder

500

g

₹ 117.00

Fresh coriander leaves (chopped )

1000

g

₹ 70.00

Salt

1000

g

₹ 15.00

Oil for deep frying

1000

ml

₹ 136.00

5g 225 g

20 g 5g 500 ml

COST

TOTAL ₹ -

PROCEDURE: 1. Grind ginger, garlic and green chillies to a paste. 2. Prepare a thick batter of gram flour with water, red chilli powder, and salt and soda bicarbonate. 3. Heat one tablespoon oil in a pan. Add ginger-garlic-green chilli paste and sauté for a minute. Add the mashed potatoes and turmeric powder and mix well. 4. Add coriander leaves and salt. Let the mixture cool and then form into lemon sized balls. Heat sufficient oil in a kadhai. 5. Dip the potato balls in the gram flour batter and deep fry till light golden brown. 6. Drain on absorbent paper. Serve hot with chutney or sauce of your choice.

OBSERVATION: Filling While boiling the potatoes it should be made sure that the potatoes are cooked well The mustard seeds needs to be crackled in heated oil , so that the flavours are spread all around After combining the dry and wet ingredients, roundels of equal quantity has to be made so that there is even cooking Salt has to use used in moderation FRYING The oil has to be heated up and then the fritters have to be dropped in While taking out the vada pav after frying , a perforated spoon has to be used to drain out the oil . BATTER The consistency of the batter has to be of flowing consistency CHARACTERISTICS It has a sweet and spicy taste due to the incorporation of chillies

PRESENTATION: It can be presented in a BNB plate/platter, accompanied with a chutney It goes well with bread (Pav)

ALERGY INFORMATION:

THE RECIPE CAN CONTAIN:

DHOK LA DATE:

0 2 0 1 2 0 2 3

PAX:

1 0

RECIPE COST: ₹ 5 3 . 0 2 PORTION COST: ₹ 5 . 3 0

INGREDIENTS: QTY

UNIT

PACKIN G N QTY A M

RATE PER UNIT UNI T

COST

0.36 kg

0.06 L

0.015 kg

0.005 kg

0.005 kg

E O F I N G R E D I E N T B e s a n L i m e J u i c e G i n g e r S a l t E n o f r u i t s a l t

1 kg

₹

84.00

₹

30.24

1 L

₹

100.00

₹

6.00

1 kg

₹

150.00

₹

2.25

1 kg

₹

15.00

₹

0.08

1 kg

₹

200.00

₹

1.00

0.001 kg

0.05 kg

0.005 kg

0.005 kg

0.045 L

TOTAL RECIPE COST

G r e e n c h i l l i C o r i a n d e r l e a v e s S u g a r M u s t a r d s e e d s O i l

1 kg

₹

40.00

₹

0.04

1 kg

₹

100.00

₹

5.00

1 kg

₹

42.00

₹

0.21

1 kg

₹

200.00

₹

1.00

1 L

₹

160.00

₹

7.20

₹

53.02

PROCEDURE: 1. Make a thick batter with water and besan remove any lumps. Add lime juice, chopped ginger, salt and whisk well, adjust consistency with water. Add 15 ml of oil and allow to rest. 2. Grease a thali with oil. 3. Add eno to the batter and spread the air bubbles evenly in the batter. 4. Immediately pour the batter in the greased thali and allow to steam for 20 minutes. Prepare a tempering with oil, mustard seeds, water, salt and sugar. OBSERVATION There should be constant stirring of the batter , so no lumps are formed The addition of the water should be accurate While pouring the syrup on top of the dhokla, it should be made sure that there is moderate amount of syrup, so that it does not dry up. CHARACTERISTICS Texture: It has a spongy texture Tas Presentation Present it in a ceramic platter It can be served along with any kind of chutneys.

KATHI ROLLS DATE: PAX:

10

RECIPE COST: PORTION COST:

INGREDIENTS: 300 300 325 5 380 60 120 5 1 5 50 50 10 500 50 20 60 3 TOTAL

g g ml g g g g g g g ml g nos g g g g g

Packing unit Wheat flour Refined flour Water Salt Cabbage Carrots Capsicum Cumin seeds Turmeric powder Chilly powder Oil Tomato Ketchup Egg Chicken breast Coriander leaves Green Chilly Sauce Amul Cheese Salt

Price/unit

Price 10 pax

PROCEDURE: 1. Prepare a dough using refined flour and wheat flour with watee and salt. Allow to rest for 30 minutes. Divide the dough into 60g portions. Roll out flat into a round shape and cook on a hot plate. 2. For the stuffing, heat oil in a pan, crackle cumin seeds followed by julienne of onion, chicken, followed by the vegetables, salt, turmeric and chilly powder. Finish by adding some chopped coriander. 3. To make the Kathi roll, place the flat bread on a hot plate, pour a beaten egg over the bread and cook on both sides. 4. Place the stuffing on the egg side, with grated cheese, ketchup and roll. Serve hot with some tomato ketchup. OBSERVATION Dough While preparing the dough, the amount of water used has to be accurate The dough has to be kneaded until it reaches a medium hard consistency, and rested over minimum 30 mins While rolling out the dough, the thickness and the shape of the dough has to be equal and round in shape PRESENTATION Presentation of the kathi roll can be done in a plate, accompanied with a sauce.

SEV PURI DATE: PAX:

10

RECIPE COST: PORTION COST:

INGREDIENTS: 60 500 100 100 5 5 5 5 150 100 100 100 TOTAL

no g g g g g g g g ml ml g

PROCEDURE:

Packing unit Puri Potato, boiled Onion, finely chopped Tomato, finely Kashmiri chilli powder Roasted cumin powder Chaat masala Black salt Thin sev Green chutney Tamarind chutney Coriander leaves, finely chopped

Price/unit

Price 10 pax

1. Take puri and make a hole at the centre with the help of thumb. 2. Stuff a tsp of boiled potato into each puris, then add a teaspoon of green chutney and add a teaspoon of tamarind chutney. 3. Sprinkle and spread a generous amount of finely chopped onions, finely chopped tomatoes over it.Then sprinkle chilli powder, roasted cumin powder, chaat masala, sprinkle black salt or salt to taste. 4. Top with thin sev and finely chopped coriander leaves and serve immediately. OBSERVATION While preparing the sev puri, the liquid ingredients has to be poured just before serving it, so that it is on a crispier side. CHARACTERISTICS Flavour: It has a sour and spicy flavour. PRESENTATION Presentation of this Indian snack can be done on a plate It cab be made more presentable if it is garnished with some colourful condiments

TAMARIND CHUTNEY (IMLI)

DATE:

20-09-2021

PAX:

10

RECIPE COST:

₹-

PORTION COST:

₹-

INGREDIENTS: QTY

UNIT

NAME OF INGREDIENT

PACKING QTY UNIT

RATE PER UNIT

Tamarind

1000

g

₹ 175.00

50 g

Jaggery

1000

g

₹ 47.00

50 g

Dates

1000

g

₹ 299.00

100 g

5g

Ginger powder

50

g

₹ 38.00

5g

Fennel powder

50

g

₹ 36.00

5g

Chilli powder

500

g

₹ 315.00

5g

Magaz

1000

g

₹ 219.00

COST

15 g 5g 300 ml

Raisins

1000

g

₹ 304.00

Salt

1000

g

₹ 15.00

Water

1000

ml

₹-

TOTAL RECIPE COST ₹ -

PROCEDURE: 1. Soak tamarind in hot water. 2. Pass the tamarind through a strainer to obtain a thick pulp. 3. Add all the powdered spices along with grated jaggery and dates. Cook until the chutney is thick in consistency. Strain and add the raisins and magaz, cook further until you get the desired consistency. Allow to cool and serve as a dip.

OBSERVATION: The tamarind has to be soaked in water, so that it absorbs the water After soaking it. the process of boiling the tamarind along with other condiments is stared Once the mixture starts getting cooler the pulp has to be strained, so that no impurities remain in the pulp CHARACTERISTICS Taste: It is sour in taste and also hints of sweet is noted in the chutney Consistency: It has a thin flowing consistency

PRESENTATION:

Place it in a bowl and garnish it with coriander

ALERGY INFORMATION: THE RECIPE CAN CONTAIN:

CORIANDER AND MINT CHUTNEY

DATE:

20-09-2021

PAX:

10

RECIPE COST:

₹-

PORTION COST:

₹-

INGREDIENTS: QTY

UNIT

NAME OF INGREDIENT

PACKING QTY UNIT

RATE PER UNIT

200 g

Coriander leaves

1000

g

₹ 70.00

100 g

Mint leaves

1000

g

₹ 80.00

50 g

Onion

1000

g

₹ 45.00

15 g

Garlic

1000

g

₹ 140.00

15 g

Green chillies

1000

g

₹ 35.00

5g

Cumin

1000

g

₹ 204.00

60 ml

Lime

600

ml

₹ 75.00

COST

200 ml

Hung curd

200

ml

₹ 27.00

5g

Black salt

100

g

₹ 45.00

5g

Chaat masala

50

g

₹ 32.00

TOTAL ₹ PROCEDURE: 1. Blend the coriander and mint leaves with rest of the ingredients to a smooth thick paste. 2. Combine the paste with the hung curd and season with black salt and chaat masala. 3. Serve as a dip.

OBSERVATION: Addition of hung stabilizes the consistency of the chutney It adds on to the flavour CHARACTERISTICS Consistency: It has a medium flow consistency Flavour: It has a mint and sour flavour

PRESENTATION: Presentation can be done in a sauce boat /soup bowls

ALERGY INFORMATION: THE RECIPE CAN CONTAIN:

SAMOSA PORTION COST: 20-09-2021

DATE:

PAX:

₹-

10

RECIPE COST:

₹-

INGREDIENTS:

Packing unit

Price/uni t

DOUGH: 230 g

Refined flour

100 g

Butter

5g 60 g

1000

g

₹ 30.00

500

g

₹ 215.00

Salt

1000

g

₹ 15.00

Fat

1000

g

₹ 136.00

FILLING: 100

g

Green peas

1000

g

₹ 113.00

50

g

Carrots

1000

g

₹ 45.00

100

g

Onions

1000

g

₹ 45.00

200

g

Potatoes

1000

g

₹ 36.00

French beans

1000

g

₹ 45.00

Salt

1000

g

₹ 15.00

50 g 5g

Price 10 pax

5g

Green chillies

1000

g

₹ 35.00

2g

Fennel seeds

1000

g

₹ 91.00

2g

Coriander seeds

1000

g

₹ 142.00

Lime

1000

g

₹ 75.00

500

g

₹ 117.00

Coriander leaves

1000

g

₹ 70.00

Oil for frying

1000

ml

₹ 136.00

10 g 1g 20 g 500 ml

Turmeric

TOTAL ₹ PROCEDURE: 1. Make smooth dough with flour, salt & butter. 2. Chop green chilies & onions. Chop carrots, beans, & potatoes into small pieces. 3. Heat the fat. Add coriander seeds, fennel seeds. When they crackle, add the vegetables, chopped onions, green chillies & turmeric. Sprinkle little water & cook over a slow fire till potatoes are cooked (about 15 minutes) 4. Add salt & mix well for about 5 minutes. Add lime juice & chopped leaves & remove. 5. Knead the dough again & make into small round balls. 6. Flatten & roll out on a floured board. Cut in half. 7. Make into a cone. Fill with the mixture. Wet the open edges with water & press together. 8. Heat oil to a smoke point. Add the samosas. Lower fire & fry till they are crisp & light brown.

OBSERVATION: DOUGH While preparing the dough the amount of water used should be accurate. After kneading the dough has to kept for proofing, which enhances the final product For a good shape of Samosa the rolling of the dough has to be proper (oval shape) While closing the ends of the samosa , proper technique has to be applied , so that the stuffing does remain in the dough sheet. FRYING The frying of the samosa has to carried out in a kadhai , with heated oil With the help of the perforated spoon the samosa need to be taken out , so that the samosa does have the excess amount of oil

CHARACTERISTICS Taste: It is savory and spicy in taste Texture: It is crispy from outside and soft from the inside

PRESENTATION: Presentation can be done in a BNB Plate/Platter Accompanied with mint/ tamarind chutney and a pickled Chilli

ALERGY INFORMATION: THE RECIPE CAN CONTAIN: