KATHI ROLLS DATE: PAX:

10

RECIPE COST: PORTION COST:

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

PROCEDURE:

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

1. Prepare a dough using refined flour and wheat flour with water 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: • Excessive kneading of the dough will produce a flatbread that is tough and chewy. • Cabbage should not be over cooked as it adds to the texture of the kathi roll. • The sauces should be tossed well in a wok with the vegetables on high heat.

PRESENTATION: Wrap neatly in foil or butter paper. Serve with chutney or ketchup.

SAMOSA PORTION COST: 20-09-2021

DATE:

PAX:

₹-

10

RECIPE COST:

₹-

INGREDIENTS:

Packing unit

Price/uni t

DOUGH: 230

g

Refined flour

1000

g

₹ 30.00

100

g

Butter

500

g

₹ 215.00

5

g

Salt

1000

g

₹ 15.00

60

g

Fat

1000

g

₹ 136.00

FILLING:

5

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

50

g

French beans

1000

g

₹ 45.00

Salt

1000

g

₹ 15.00

5g

Price 10 pax

5

5g

Green chillies

1000

g

₹ 35.00

2

2g

Fennel seeds

1000

g

₹ 91.00

2

g

Coriander seeds

1000

g

₹ 142.00

10

g

Lime

1000

g

₹ 75.00

1

g

Turmeric

500

g

₹ 117.00

20

g

Coriander leaves

1000

g

₹ 70.00

500

ml

Oil for frying

1000

ml

₹ 136.00

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: • • • • •

We must use the sanding method which involves rubbing flour and fat together to create the khasta effect, this restricts the formation of gluten strands and gives a crumbly effect. The fat content of the dough should be 25% to the weight of the flour. The spices should be tempered well so that their flavours are extracted. Samosas should be golden brown in colour from the outside and the texture should be soft and light from the inside. The filling for the samosa varies from state to state.

PRESENTATION:

Serve with tamarind chutney and pudina chutney. Serve hot.

ALLERGY INFORMATION: THE RECIPE CAN CONTAIN:

BATATAWADA

DATE:

PAX:

RECIPE COST:

PORTION COST:

INGREDIENTS: QTY

UNIT

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

5 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

600 g

5g 225 g

20 g 5g 500 m

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 of 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 kadai. 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: Ensure the batter is thick in order for it to properly stick to the potato mixture. Crispy from the outside, soft and fluffy from the inside. Golden colour from the outside. Batter should not be too thick as it may not cook.

PRESENTATION: Serve with chutney or sauce of your choice. Can also be served with pav (vada pav) and a garlic chutney with fried chillies.

ALERGY INFORMATION: THE RECIPE CAN CONTAIN:

DHOKLA DATE:

02-01-2023

PAX:

10

RECIPE COST:

₹

53.02

PORTION COST:

₹

5.30

INGREDIENTS: QTY UNIT 0.36 kg Besan 0.06 L

NAME OF INGREDIENT

Lime Juice

0.015 kg

Ginger

0.005 kg

Salt

0.005 kg

Eno - fruit salt

0.001 kg

Green chilli

0.05 kg

Coriander leaves

0.005 kg

Sugar

0.005 kg

Mustard seeds

0.045 L

Oil

TOTAL RECIPE COST

PROCEDURE:

PACKING QTY UNIT 1 kg 1 1 1 1 1 1 1 1 1

L

RATE PER UNIT ₹ 84.00 ₹

100.00

₹

150.00

kg

₹

15.00

kg

₹

200.00

kg

₹

40.00

kg

₹

100.00

kg

₹

42.00

kg

₹

200.00

L

₹

160.00

kg

COST ₹ ₹ 6.00 ₹ 2.25 ₹ 0.08 ₹ 1.00 ₹ 0.04 ₹ 5.00 ₹ 0.21 ₹ 1.00 ₹ 7.20

30.24

₹

53.02

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: • • • • • •

The dhokla should be ight and spongy in texture. The flavour of the dhokla will primarily be determined by the tempering (tadka) given to it. The dhokla should have a balance of sweet and salty and spicy. It is traditionally served with mint and coriander chutney. The batter should be mixed thoroughly to avoid having any lumps. The eno helps make the dhokla more aerated and fluffier.

SEV PURI DATE: PAX:

10

RECIPE COST: PORTION COST:

INGREDIENTS: 60 no 500 g 100 g 100 g 5 g 5 g 5 g 5 g 150 g 100 ml 100 ml 100 g TOTAL

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: The sev puri needs to be plated a’la minute as the puris will be soggy if it is plated beforehand. The tamarind chutney, the mint chutney and the dahi creates a balance of flavours which is very delicious. The onions and tomatoes should be bite sized evenly chopped. We should be generous with the sev.

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

0 ml

Lime

600

ml

₹ 75.00

COST

Hung curd

200

ml

₹ 27.00

5g

Black salt

100

g

₹ 45.00

5g

Chaat masala

50

g

₹ 32.00

200 m

TOTAL ₹ PROCEDURE: 1. Blend the coriander and mint leaves with the 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: Ensure the chutney has no lumps and is smooth in texture. The mixture can be strained if required. Mixture should not be too runny.

PRESENTATION: It is served as an accompaniment for batata vada, samosas, kachoris and more!

ALLERGY INFORMATION: THE RECIPE CAN CONTAIN:

TAMARIND CHUTNEY (IMLI) DATE:

20-09-2021

PAX:

10

RECIPE COST:

₹

-

PORTION COST:

₹

-

INGREDIENTS: QTY

100 50 50 5 5 5 5 15 5 300

UNIT

g g g g g g g g g ml

TOTAL RECIPE COST

NAME OF INGREDIENT

Tamarind Jaggery Dates Ginger powder Fennel powder Chilli powder Magaz Raisins Salt Water

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

g g g g g g g g g ml

RATE PER UNIT ₹ 175.00 ₹ 47.00 ₹ 299.00 ₹ 38.00 ₹ 36.00 ₹ 315.00 ₹ 219.00 ₹ 304.00 ₹ 15.00 ₹ -

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:

PRESENTATION:

ALERGY INFORMATION: THE RECIPE CAN CONTAIN: