BEEF COCONUT FRY DATE:

20-09-2021

PAX:

10

RECIPE COST:

₹

452.89

PORTION COST:

₹

45.29

INGREDIENTS: QTY

1 1 20 5 10 1 1 5 5 300 50 50 3 50 100 10 5

UNIT

kg no g g g g g g g g g g g g ml g g

TOTAL RECIPE COST

NAME OF INGREDIENT

Beef(boneless) Coconut Coriander powder Turmeric powder Red chilli powder Cinnamon Cloves Mustard seeds Pepper corn (whole) Onion Garlic Ginger Curry leaves - few springs Coriander leaves (Chopped) Coconut oil Salt - to taste Garam masala powder

PACKING QTY UNIT 1 1 500 500 500 1000 1000 1000 1000 1000 1000 1000 1000 1000 1000 1000 500

kg no g g g g g g g g g g g g ml g g

₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹

RATE PER UNIT 350.00 25.00 146.00 117.00 315.00 371.00 781.00 83.00 544.00 45.00 140.00 120.00 30.00 70.00 269.00 15.00 315.00

COST ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹

350.00 25.00 5.84 1.17 6.30 0.37 0.78 0.42 2.72 13.50 7.00 6.00 0.09 3.50 26.90 0.15 3.15 452.89

PROCEDURE: 1.Clean beef and cut them into cubes. Cook the beef with ginger garlic paste and whole garam masala, till soft and tender. 2. Slice the coconut into small pieces and fry till golden brown (in coconut oil). 3. Chop the onions and sauté in oil along with mustard seeds & curry leaves. Add chilli powder, turmeric powder and coriander powder and fry, till oil leaves the masala. 4. Add the cooked beef cubes to the sautéed masala and cook for about 10 minutes on slow fire. 5. Add fried coconut slices and salt to taste. 6. Garnish with chopped coriander leaves and serve piping hot.

OBSERVATION: Beef Coconut Fry has a unique and robust flavor that comes from a blend of aromatic spices, coconut milk, and tender beef. The use of curry leaves, ginger, and garlic gives it a distinct and pungent taste, while the coconut milk adds a creamy and sweet flavor.

PRESENTATION: it can be served along with rice and also some indian breads

ALERGY INFORMATION: THE RECIPE CAN CONTAIN:

CALICUT BIRYANI DATE:

27-07-2020

PAX:

6

RECIPE COST:

₹

678.10

PORTION COST:

₹

113.02

INGREDIENTS: QTY

UNIT NAME OF INGREDIENT 1 kg Chicken (cut to 12 pcs) 1 kg Kaima rice (Jeerakalasa) Onion (sliced- 400g for chicken and 650 g 250g for frying) 300 g Tomato (sliced) 30 g Ginger (chopped) 30 g Garlic (chopped) 80 g Green Chilli (chopped) 100 g Coriander leaves 50 g Carrot 50 g Mint leaves 10 g Salt (to taste) 3g Turmeric powder 30 g Coriander powder 20 g Fennel powder 15 g Cumin powder 10 g Black pepper powder 30 g Biryani masala 100 ml Curd 15 ml Lemon juice 50 g Cashew paste (soak and grind) 150 ml Oil 100 g Ghee 30 g Cashewnut 30 g Raisins 1g Cinnamon (1 pc) 2g Cardamon

PACKING RATE PER UNIT QTY UNIT 1 kg ₹ 148.00 ₹ 1 kg ₹ 110.00 ₹ 1000 g

₹

1000 1000 1000 1000 1000 1000 1000 1000 500 1000 1000 500 1000 100 200 600 500 1000 1000 500 1000 1000 1000

₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹

g g g g g g g g g g g g g g ml ml g ml g g g g g

COST 148.00 110.00

45.00 ₹

29.25

₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹

10.80 3.60 4.20 2.80 7.00 2.25 4.00 0.15 0.70 4.38 3.82 6.12 5.44 13.20 13.50 1.88 41.70 20.40 46.10 25.02 9.12 0.37 6.72

36.00 120.00 140.00 35.00 70.00 45.00 80.00 15.00 117.00 146.00 191.00 204.00 544.00 44.00 27.00 75.00 417.00 136.00 461.00 417.00 304.00 371.00 3,358.00

250 g Refined flour (dough) 2g Cloves 1g Bay leaf 300 ml Milk 0.5 g Safforn/Turmeric (soaked for garnish) TOTAL RECIPE COST

1000 1000 1000 500 0.5

g g g ml g

₹ ₹ ₹ ₹ ₹

30.00 781.00 120.00 24.00 134.00

₹ ₹ ₹ ₹ ₹ ₹

7.50 1.56 0.12 14.40 134.00 678.10

PROCEDURE: 1. Marinate the chicken with salt, turmeric, chilli, fennel, cumin, corainder. 2. Add sliced onion, lilttle fried onions, tomato, ginger, garlic, green chilli, corainder leaves, mint leaves , curd with little ghee and oil. 3. Mix well and referigerate for two hours. 4. Wash rice and drain. 5. Heat oil in a pot, fry the dry fruits and remove. 6. Fry the remaiming onions in the hot oil till golden brown and remove. 7. In the same pot add the whole spices, add water and milk and boil. 8. Add the rice, salt, ghee and cover and cook on dum for 8- 10 minutes till 3/4th done. 9. Saute the chicken in till half cooked. 10. Top with half of the rice, sprinkle, fried onions, dry fruits and again layer with the rice. 11. Top it with fried onions, coriander leaves, mint leaves. Knead refined flour and make a soft dough, use it to cover the edge of the pot for keeping on dum. 12. Sprinkle little turmeric powder/ saffron, biryani masala, and ghee on top and cook on dum for 20 minutes. 13. Serve with coconut chutney, date pickle , raita and pappadam.

OBSERVATION: 1. Use freshly made biryani masala.2/ Use oil to make gravy and ghee to cook rice.

PRESENTATION: Choose a suitable serving dish: Select a deep dish with a lid that can keep the biryani warm and prevent it from drying out. A traditional copper or brass pot with a lid would be ideal. Spread the biryani evenly: Once the biryani is cooked, spread it evenly in the serving dish. The rice should form the base, and the chicken or meat should be arranged on top. Add garnishes: Add fried onions, cashews, and raisins to the top of the biryani for flavor and texture. You can also sprinkle chopped coriander leaves over the top. Serve with accompaniments: Calicut biryani is usually served with a variety of accompaniments, such as raita, pickle, and papad. Arrange these on a separate plate and serve alongside the biryani.

ALERGY INFORMATION: THE RECIPE CAN CONTAIN:

COCONUT CHUTNEY FOR BIRYANI DATE:

20-09-2021

PAX:

10

RECIPE COST:

₹

59.09

PORTION COST:

₹

5.91

INGREDIENTS: QTY

UNIT NAME OF INGREDIENT 2 nos Grated coconut- 200g 20 g Green chilli- 6 2g Curry leaves- 2 sprigs 25 g Corander leaves- 4 tbsp 15 g Mint leaves- 2 tbsp 5g Ginger- 1 small piece 50 g Shallots- 10 pc 20 ml Tamarind or lemon juice- 2 tbsp 2g Salt TOTAL RECIPE COST

PACKING QTY UNIT 1 nos 1000 g 1000 g 1000 g 1000 g 1000 g 1000 g 600 ml 1000 g

₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹

RATE PER UNIT 25.00 35.00 30.00 70.00 80.00 120.00 45.00 75.00 15.00

PROCEDURE: 1. Grind all the ingredients together. Check the seasonig. Should be thick chutney

OBSERVATION: we should temper the chutney before serving it and give it a slight mix

COST ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹

50.00 0.70 0.06 1.75 1.20 0.60 2.25 2.50 0.03 59.09

PRESENTATION: after puting the tempering we can add the tempered chillies on top of it

ALERGY INFORMATION: THE RECIPE CAN CONTAIN:

PARIPPU PRADHMAN DATE:

20-09-2021

PAX:

10

RECIPE COST:

₹

164.19

PORTION COST:

₹

16.42

INGREDIENTS: QTY 500 1 2 1 1 2 0.5 20 20 40

UNIT g kg g g g nos no g g g

TOTAL RECIPE COST

NAME OF INGREDIENT Split Mung Dal Jaggery Cardamom powder Cumin powder Dry ginger powder Coconut (milk) Coconut pieces Cashew Raisins Ghee

PACKING QTY UNIT 1000 1000 1000 500 50 1 1 500 1000 1000

g kg g g g nos no g g g

₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹

RATE PER UNIT 105.00 124.00 3,358.00 204.00 38.00 25.00 25.00 417.00 303.00 461.00

COST ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹

52.50 0.12 6.72 0.41 0.76 50.00 12.50 16.68 6.06 18.44 164.19

PROCEDURE: Heat ghee in a heavy bottom pan. Fry the cahew, raisins, coconut pieces separtely and keep aside. Now add the split mung dal and fry till golden brown. Add 3 to 3.5 cups of water and boil it; once it starts boiling, reduce the heat and allow to cook till it is half done. Mash the mung dal well with the back of a laddle and set it aside. Meanwhile melt the jaggery in 2 cup water in a pan over medium low heat and keep on stirring till it melts Transfer the cooked mashed mung dal to a heavy bottomed pan. Strain the jaggery syrup and cook for a few minutes over medium heat. Add the semi thick coconut milk, mix well and boil again stirring continuously over medium-low heat for about 8 to 10 minutes or until the mixture thickens. Finally add the thick Coconut milk - 1st extract and cook for a minute at low heat and switch off the flame. Keep stirring until the milk is mixed well. (Note: Do not boil the coconut milk, boiling will result in separated coconut milk.) Switch off the flame, add cumin powder, dry ginger powder and cardamom powder. Mix well. Finally add the fried cashews, fried raisins, coconut bits and ½ tsp ghee (optional)

OBSERVATION: Flavor: Parippu Pradhaman has a unique and complex flavor profile. The nuttiness of the moong dal is complemented by the sweetness of the jaggery and the richness of the coconut milk. The addition of spices like cardamom and cumin adds depth and complexity to the flavor. Texture: The texture of Parippu Pradhaman is creamy and smooth, with the moong dal providing a slightly grainy texture. The addition of grated coconut and cashew nuts provides some crunch. Color: The color of Parippu Pradhaman is a deep brown, thanks to the use of jaggery instead of sugar.

PRESENTATION: To present the dish, you can sprinkle some more fried cashew nuts and raisins on top for added texture and flavor. You can also garnish with some fresh grated coconut or a sprinkle of cardamom powder if desired. Serve it as a dessert after a traditional Kerala meal or on special occasions.

ALERGY INFORMATION: THE RECIPE CAN CONTAIN:

PATHIRI - KERALA CUISINE DATE:

29-09-2020

PAX:

10

RECIPE COST:

₹

38.38

PORTION COST:

₹

3.84

INGREDIENTS: QTY UNIT NAME OF INGREDIENT 200 g Rice flour 200 ml Water 5g Salt 0.5 nos Coconut milk 50ml 50 ml Oil TOTAL RECIPE COST

PACKING QTY UNIT 1000 g 1000 ml 1000 g 1 nos 1000 ml

₹ ₹ ₹ ₹ ₹

RATE PER UNIT 95.00 15.00 25.00 136.00

COST ₹ ₹ ₹ ₹ ₹ ₹

19.00 0.08 12.50 6.80 38.38

PROCEDURE: Sieve the roasted rice powder using a fine mesh. In a vessel boil the water with salt and 1 teaspoon oil. When it boils add the rice flour constantly stirring and turn of the flame. Apply some coconut oil to your palms and knead the dough thoroughly with your hands. Do it in a single stretch. Pathiri will be softer if you knead it when the dough is still hot. Knead it until the dough becomes uniformly smooth and less sticky. Roll out small portions of the dough into lime sized ball and flatten it between the palms to give it shape. Using a pathiri press / chappathi press/ rolling pin flatten each balls into thin pathiris. Apply some oil to both sides of the pathiri press to prevent sticking. Sprinkle little rice flour slightly on both sides of pathiris using hand and keep it aside in a plate. Heat a non-stick tawa and when it becomes hot, lower to medium flame and place each pathiri on it. Flip over after 10-15 seconds and press on the center with back of a flat spoon and wait till it puffs up. Wait for another 30 seconds. Flip the pathiris when the steam is coming from it. Do not allow the pathiris to get burned. It should be white in color. Set asside and paint with little coconut milk to maintain soft. Serve with non veg curries.

OBSERVATION: its distinct white color and thin, round shape. It is usually cooked on a flat pan or tawa until it develops brown spots and a slightly crispy texture. Pathiri has a neutral taste, making it a great accompaniment to spicy curries and gravies.

PRESENTATION: Layered Pathiri: Stack two or three pathiris on top of each other to create a layered effect. This not only adds height to the dish but also makes it look more interesting. Fan Shape: Arrange the pathiri in a fan shape on the plate. This can be done by overlapping the edges of the pathiris slightly and fanning them out Rolled-up: Roll the pathiri into a cylinder shape and arrange it vertically on the plate. This creates an interesting texture and adds height to the dish.With Curry: Serve the pathiri on a plate with a small bowl of curry on the side. This allows the diner to dip the pathiri into the curry and adds flavor and visual appeal to the dish.

ALERGY INFORMATION: THE RECIPE CAN CONTAIN:

RASAM DATE:

20-09-2021

PAX:

10

RECIPE COST:

₹

60.44

PORTION COST:

₹

6.04

INGREDIENTS: QTY 100 250 30 2 20 20 5 5 10 100

UNIT g g g g g g g g g g

NAME OF INGREDIENT Toovar dal Tomatoes Lime 1 nos Curry leaves Ginger Garlic Pepper Fennel Rasam powder Coriander leaves

TEMPERING: 2g Mustard seeds 2g Black gram 4g Cumin 5g Red chillies 5g Asafoetida 20 ml Oil 10 g Salt 5g Red chilli powder TOTAL RECIPE COST

PACKING QTY UNIT 1000 g 1000 g 1000 no 1000 g 1000 g 1000 g 1000 g 1000 g 100 g 1000 g

1000 1000 1000 1000 50 1000 1000 500

g g g g g ml g g

₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹

RATE PER UNIT 115.00 36.00 75.00 30.00 120.00 140.00 544.00 191.00 41.00 70.00

₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹

83.00 76.00 204.00 400.00 85.00 136.00 15.00 315.00

COST ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹

11.50 9.00 2.25 0.06 2.40 2.80 2.72 0.96 4.10 7.00

₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹

0.17 0.15 0.82 2.00 8.50 2.72 0.15 3.15 60.44

PROCEDURE: 1. Wash and cook the dal in pressure cooker. 2. Cut the tomatoes, chop coriander leaves, crush garlic and ginger, fennel and pepper. 3. Add to the dal and boil with rasam powder and salt. 4. Heat oil add all the ingredients for tempering. 5. When spices crackle add to boiling rasam. 6. Remove from heat and add lime juice.

OBSERVATION:

PRESENTATION: the soup is usually thin and watery in consistency, but can be made thicker by adding lentils or dal. Rasam is often served hot, and the warmth of the soup coupled with its spicy and tangy flavors can be quite soothing and invigorating

ALERGY INFORMATION: THE RECIPE CAN CONTAIN: