PANEER TIKKA DATE: PAX:

10

RECIPE COST:

₹

-

PORTION COST:

₹

-

INGREDIENTS: 800 3 5 10 3 3 3 2

g g g g g g g g

Paneer Black cumin seeds Ajwain Garam masala White pepper powder Turmeric Salt Kasoori methi

no g ml g

Egg Besan (gram flour) Cream Salt

Packing unit 1000 g 1000 g 100 g 50 g 50 g 500 g 1000 g 1000 g

Price/unit

Price 10 pax ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ -

BATTER: 1 30 120 2 TOTAL

1 1000 1000 1000

no g ml g

₹ ₹ ₹ ₹ ₹

PROCEDURE: 1. Cut into 16 equal sized tikka ( squre pieces) 2. Whisk egg and the remaining ingredients and leave the peaneer to mairnate for 45 minutes. 3. Skewer the tikka and cook in the tandoor for 8- 10 minutes. 4. Baste with butter befor serving.

OBSERVATION: 1. Make sure you use egg or corn flower slurry so that the marinating gets stuck properly and have an even coating 2. Make sure u have evenly cut paneer so that it cooks evenly 3. Make sure that you use the right skewers

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PRESENTATION: For the presentation you can plate it with salad and green mint chutney which goes well with the paneer also with the grills veggies

ALERGY INFORMATION: THE RECIPE CAN CONTAIN:

THE 14 ALERGENS: Gluten, Crustacean shellfish, Eggs, Fish, Peanuts, Soybean, Milk, Tree nuts, Celery, Mustard, Sesame, Sulphur dioxide, Mussels, Lupins.

SEEKH KABAB DATE: PAX:

10 ₹

-

PORTION COST: ₹

-

RECIPE COST:

INGREDIENTS: 900 150 40 40 8 20 75 2 50 3 10 100 TOTAL

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

Lamb mince Lamb fat Onions Ginger Green chilli Corainder Cashewnut Eggs Oil White pepper powder Garam masala Butter for basting

Packing unit 1000 g 1000 g 1000 g 1000 g 1000 no 1000 g 500 g 1 no 1000 ml 50 g 50 g 500 g

Price/unit

Price 10 pax ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ -

PROCEDURE: 1. Mince the meat with the fat. 2. Chop onions, ginger, green chilli and corainder leaves . 3. Pound the cashewnuts with a pestle and whisk the eggs in a bowl. 4. Add all the ingredients, except except butter, to lamb mince in a large bowl and mix well. Keep aside for 15 minutes. Divide into 12 equal portions and make balls. 5. Using a wet hand , spread the balls by pressing each along the length of the skewers( 4 inch long) 6. Roast in a modetrately hot tandoor for 8 minutes. and baste with butter and roast again. 7. Serve hot with chutney and salad

OBSERVATION: 1. For kabab make sure that there is less moisture in the meat cause if there is too much of water it will not stick the skewers properly 2. If the moisture contain is high you can add the bread crumbs to absorb the moisture contain in the mixture 3. Kabab are enjoyed the best when they are hot or else they tend to get hard which feels un palatable

PRESENTATION: You serve the kabab by cutting them into equal half and serve it with chutney and salad or pickled onion goes well along with it

ALERGY INFORMATION: THE RECIPE CAN CONTAIN:

THE 14 ALERGENS: Gluten, Crustacean shellfish, Eggs, Fish, Peanuts, Soybean, Milk, Tree nuts, Celery, Mustard, Sesame, Sulphur dioxide, Mussels, Lupins.

Tandoori chicken DATE: PAX:

10

RECIPE COST:

#DIV/0!

PORTION COST:

#DIV/0!

INGREDIENTS: QTY 2 200 10 500 30 30 30 10 50 5

UNIT kg ml g ml gm gm gm gm gm gm

TOTAL RECIPE COST

NAME OF INGREDIENT Whole chicken ( 800-1 kg) Lemon juice/ vinegar Salt Curd ( Hung , strained) Ginger paste Garlic paste Kashmiri chilli powder Garam masala powder Butter Chaat masala powder Onion & lemon wedges for garnish

PACKING QTY UNIT

RATE PER UNIT

COST #DIV/0! #DIV/0!

#DIV/0! #DIV/0! #DIV/0! #DIV/0! #DIV/0!

PROCEDURE: 1. Clean and make gashes in the chicken. 2. Make a marinade of hung curd, vinegar, ginger garlic paste, salt, redchilli powder and garam masala. 3. Marinate the chickn for 3-4 hours. 4. Skewer the chicken and cook in the tandoor till it is half cooked. 5. Baste with butter and cook till done. 6. Garnish with chaat masala powder, onion and lemon wedges and serve with green chutney

OBSERVATION: 1. For tandoori chicken we have to marinate the chicken on day before for the best results cause the flavors penetrate properly into the chicken properly which makes it soft and tender 2. Basting is very important during and after the chicken is done as itprevents the chicken form getting dry out 3. We can even bake the chicken with stuffed vegetables such as potatoes carrots etc

PRESENTATION: We can present the dish whole or by cutting them into pieces served with salad and green chutney along with some fries

ALERGY INFORMATION: THE RECIPE CAN CONTAIN:

TANDOORI POMFRET DATE: PAX:

10 ₹

-

PORTION COST: ₹

-

RECIPE COST:

INGREDIENTS: 1800 g 100 g

Pomfret (4nos/450 grams each) Butter

Packing unit 1000 g 500 g

Price/unit

Price 10 pax ₹ ₹ -

MARINADE: 60 2 45 20 20 10 20 3 5 10 30 2 5

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

TOTAL

Curd Egg Cream Ginger paste Garlic paste Ajwain Gramflour Whitepepper powder Salt ( To taste) Red chilli powder Lemon juice Turmeric Cumin powder

200 1 1000 1000 1000 100 1000 50 1000 500 1000 500 50

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

₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹

PROCEDURE: 1. Clean , wash and make incisions across each side of fish. 2. Marination- Hang the yoghurt in muslin for 15 minutes to remove the whey 3. Separate the egg yolks, discard the whites. Transfer the youhurt and yolks to bowl, add the remaining ingredinets, whisk and rub the fish with this mixture. Keep aside for three hours. 4. Skewer the fish from head to tail. 5. Roast in a moderately hot tandoor for 8 minutes. 6. Remove and hang the skewers to allow the excess moisture to drip off. 7. Baste with butter and roast again for 3 minutes.

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OBSERVATION: 1. Clean the fish properly gut it properly and remove the fin and make some gashes 2. For the marinating apply the marinate properly apply it all round properly and massage properly so that the fish get tender and all the flavors properly 3. While putting the fish on the skewers make sure that you don’t damage the fish cause it is a delicate fish

PRESENTATION: For presentation we serve the whole fish along with salad and lemon wages we can also serve it with green mint chutney

ALERGY INFORMATION: THE RECIPE CAN CONTAIN:

THE 14 ALERGENS: Gluten, Crustacean shellfish, Eggs, Fish, Peanuts, Soybean, Milk, Tree nuts, Celery, Mustard, Sesame, Sulphur dioxide, Mussels, Lupins.