SHAHI GRAVY

DATE:

31-08-2020

PAX:

10

RECIPE COST:

₹-

PORTION COST:

₹-

INGREDIENTS: QTY

UNI T

NAME OF INGREDIENT

600 g

Onions

80 g

Cashewnut

60 g 60 g

PACKING QTY UNIT

RATE PER UNIT

1000

g

₹ 45.00

500

g

₹ 417.00

Magaztari (Watermelon seeds)

1000

g

₹ 219.00

Poppy seeds

1000

g

₹ 1,018.00

COST

10 g

Green chilies

1000

g

₹ 35.00

100 g

Ginger garlic paste

1000

g

₹ 140.00

50

g

₹ 113.00

1

g

White pepper powder

10 g

Salt

1000

g

₹ 15.00

100 ml

Cream (optional)

1000

ml

₹ 180.00

Green cardamom & mace powder

1000

g

₹ 3,358.00

2

g

WHOLE GARAM MASALA: 1

g

Green cardamom 5nos

1000

g

₹ 3,358.00

2

g

Black cardamom 1nos

1000

g

₹ 1,484.00

1

g

Cloves 5nos

1000

g

₹ 781.00

2

g

Cinnamon stick

1000

g

₹ 371.00

2

g

Bay leaf

1000

g

₹ 120.00

2

g

Mace

1000

g

₹ 1,709.00

TOTAL RECIPE COST ₹ PROCEDURE: 1. Peel and cut the onions into quarters and boil them. Grind them with green chillies. 2. Soak the poppy seeds and grind along with Magaztari to a fine paste. 3. Heat ghee in a handi, add whole garam masala & sauté over medium heat until it begins to crackle. 4. Add boiled onion paste & sauté for 2 minutes. Then add ginger and garlic pastes, white pepper powder and salt, saute for 30 seconds. 5. Add the white paste to it and cook till it starts leaving oil. 6. Add around 150 ml of warm water and cook till the gravy becomes thick. 7. Finish it with cream and cardamom & mace powder.

OBSERVATION: Ensure the gravy is boiling, do not remove from heat unless a layer of oil has formed on top. Stir frequently to prevent the gravy from sticking and hence burning from the sides and the bottom. Before Starting the cooking, make sure the pan is hot, and then add the oil. The oil must be heated and then cooled down. After adding the ginger garlic Paste, it is necessary to cook it properly to cook off the raw flavour of ginger and garlic. The powdered spices need to be roasted slightly but we must ensure that they don’t burn. A little water may be added to prevent the spices from burning.

PRESENTATION: Fried onions, coriander, green chillies and fried cashews can be used to garnish the dish. Base for various dishes eg.Mughlai paneer, dum ki subziyan, gucchi matar, matar paneer etc.

ALLERGY INFORMATION:

THE RECIPE CAN CONTAIN:

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

Packing unit

Price/unit

Price 10 pax

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

PROCEDURE: 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:

SAMOSA DATE:

20-09-2021

PAX:

10

RECIPE COST:

₹

-

PORTION COST:

₹

-

INGREDIENTS: DOUGH: 230 g 100 g 5g 60 g FILLING: 100 50 100 200 50 5 5 2 2 10 1 20 500 TOTAL

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

Packing unit

Price/unit Price 10 pax

Refined flour Butter Salt Fat

1000 500 1000 1000

g g g g

₹ 30.00 ₹ 215.00 ₹ 15.00 ₹ 136.00

Green peas Carrots Onions Potatoes French beans Salt Green chillies Fennel seeds Coriander seeds Lime Turmeric Coriander leaves Oil for frying

1000 1000 1000 1000 1000 1000 1000 1000 1000 1000 500 1000 1000

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

₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹

113.00 45.00 45.00 36.00 45.00 15.00 35.00 91.00 142.00 75.00 117.00 70.00 136.00 ₹

-

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:

PRESENTATION:

ALERGY INFORMATION: THE RECIPE CAN CONTAIN:

MAKHANI GRAVY (SIMPLE) DATE:

31-08-2020

PAX:

10

RECIPE COST:

₹

-

PORTION COST:

₹

-

INGREDIENTS: QTY

UNIT 1 kg

NAME OF INGREDIENT Tomatoes

PACKING QTY UNIT 1 kg

RATE PER UNIT ₹

36.00

25 g

Ginger-garlic paste

1000 g

₹

140.00

10 g

Ginger Julienne

1000 g

₹

140.00

10 g

Red chilli powder

500 g

₹

315.00

5g

Kasoori methi powder

25 g

₹

21.00

5g

Garam masala powder

500 g

₹

315.00

150 g

Butter

500 g

₹

215.00

100 g

Cream

1000 g

₹

180.00

Salt

1000 g

₹

15.00

Honey optional

1000 ml

₹

399.00

15 g

WHOLE GARAM MASALA: 2g

Green cardamom

1000 g

₹

3,358.00

1g

Black cardamom

1000 g

₹

1,484.00

2g

Cloves

1000 g

₹

781.00

5g

Cinnamon stick

1000 g

₹

371.00

COST

1g

Bay leaf

5g Black peppercorn TOTAL RECIPE COST

1000 g

₹

120.00

1000 g

₹

544.00 ₹

-

PROCEDURE: 1. Wash and roughly chop the tomatoes. 2. Melt half the butter in a handi, crackle the whole garam masala, then add the ginger garlic paste, green chillies, and sauté then add tomatoes, salt and some water and bring it to boil. 3. Simmer until reduced to half. Pass it through a strainer. 4. Bring it to a boil until reduced to a sauce consistency. 5. Add the remaining butter, cream, kasoori methi and garam masala powder. 6. Adjust the sourness with honey.

OBSERVATION: • • • • •

This gravy has a rich, creamy, texture. The base of this gravy is tomatoes. Cashews and Watermelon seeds acts as thickening agents. This gravy needs to be cooked for a long time until the tomatoes have broken down completely. Once the gravy is cooked, little specks of oil are visible on the surface of the gravy.

PRESENTATION: • •

This gravy can be used as a base for several dishes like butter chicken, shahi paneer etc. It is usually finished with butter, cream, honey and kasthuri methi.

ALERGY INFORMATION: THE RECIPE CAN CONTAIN:

KATHI ROLLS DATE: PAX:

10

RECIPE COST: PORTION COST:

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

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:

KADAI GRAVY

DATE:

31-08-2020

PAX:

10

RECIPE COST:

₹-

PORTION COST:

₹-

INGREDIENTS: QTY

UNI T

NAME OF INGREDIENT

PACKING QTY UNIT

RATE PER UNIT

1400 g

Tomatoes

1000

g

₹ 36.00

150 g

Ghee

1000

g

₹ 461.00

60 g

Garlic paste

1000

g

₹ 140.00

30 g

Coriander seeds

1000

g

₹ 142.00

60 g

Whole red chilies 10nos

1000

g

₹ 400.00

20 g

Green chillies 4nos

1000

g

₹ 35.00

90 g

Ginger

1000

g

₹ 120.00

10 g

Kasoori methi

100

g

₹ 84.00

10 g

Salt

1000

g

₹ 15.00

10 g

Garam masala

500

g

₹ 315.00

COST

TOTAL RECIPE COST ₹ PROCEDURE: 1. Pound the coriander seeds & whole red chilies with a pestle. 2. Deseed and chop green chilies and chop ginger finely. 3. Chop tomatoes. 4. Heat ghee in a kadhai, add garlic paste & sauté over medium heat until light brown. 5. Add the pounded spices, sauté, add green chilies & ginger, sauté then add tomatoes & bhuno until the fat comes to the surface. 6. Add kasoori methi & salt. 7. Check the seasoning and add garam masala.

OBSERVATION: Garam masala powder should be added in the last stage of preparation, it helps to retain the flavour and colour of the gravy. Ensure the gravy is boiling, do not remove from heat unless a layer of oil has formed on top. Stir frequently to prevent the gravy from sticking and hence burning from the sides and the bottom. Always add the onions before the tomatoes as it will hamper the cooking process of the onions and the spices. Water can be added to prevent the spices from burning.

PRESENTATION: Fried onions, coriander, green chillies and fried cashews can be used to garnish the dish. This gravy is used as tempering to boiled lentils (dal), or sauteed spinach, small baby aubergine can be stuffed with aamchoori masala and simmered with this gravy. Other dishes are: paneer lababdar, chicken lababdar etc.

ALLERGY INFORMATION: THE RECIPE CAN CONTAIN:

HARIYALI / GREEN / PALAK GRAVY

DATE:

30-08-2020

PAX:

10

RECIPE COST:

₹-

PORTION COST:

₹-

INGREDIENTS: QTY

UNI T

NAME OF INGREDIENT

PACKING QTY UNIT

RATE PER UNIT

1

kg

₹ 30.00

1

kg

Spinach

100

g

Onions

1000

g

₹ 45.00

150

g

Tomato

1000

g

₹ 36.00

5

g

Green chillies

1000

g

₹ 35.00

20

g

Ginger garlic paste

1000

g

₹ 140.00

10

g

Coriander powder

500

g

₹ 146.00

5

g

Red chilli powder

500

g

₹ 315.00

5

g

Garam masala powder

500

g

₹ 315.00

COST

5

g

Salt ( To taste)

1000

g

₹ 15.00

1

g

Cloves

1000

g

₹ 781.00

1

g

Cardamom

1000

g

₹ 3,358.00

1

g

Bay leaf

1000

g

₹ 120.00

10

ml

Oil

1000

ml

₹ 136.00

TOTAL RECIPE COST ₹ PROCEDURE: 1. Clean spinach and wash. 2. Blanch and refresh spinach and make a puree along with green chillies. 3. Heat oil in a degchi, add the whole garam masala then add the chopped onions and fry till golden brown. 4. Add the ginger garlic paste and cook. 5. Add the coriander and red chilli powder. 6. Add the tomatoes followed by salt and cook till it leaves oil. 7. Add the spinach puree and saute, adjust the seasoning and finish off with garam masala.

OBSERVATION: Switch off the stove before adding the cream as it may result in splitting. Garam masala powder and turmeric should be added in the last stage of preparation, it helps to retain the flavour and colour of the gravy. Stir frequently to prevent the gravy from sticking and hence burning from the sides and the bottom.

PRESENTATION: Fresh cream, fried onions, coriander, green chillies and fried cashews can be used to garnish the dish. The green colour can also be obtained by adding fresh coriander leaves, mint leaves or curry leaves, methi fresh etc. Dishes are made : methi Tsaman, saag gosht, palak paneer, aloo palak, paneer-e-chaman.

ALLERGY INFORMATION: THE RECIPE CAN CONTAIN:

DHOKLA DATE:

02-01-2023

PAX:

10

RECIPE COST:

₹

53.02

PORTION COST:

₹

5.30

INGREDIENTS: QTY 0.36 0.06 0.015 0.005 0.005 0.001 0.05 0.005 0.005 0.045

UNIT kg L kg kg kg kg kg kg kg L

NAME OF INGREDIENT Besan Lime Juice Ginger Salt Eno - fruit salt Green chilli Coriander leaves Sugar Mustard seeds Oil

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

₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹

RATE PER UNIT 84.00 100.00 150.00 15.00 200.00 40.00 100.00 42.00 200.00 160.00

TOTAL RECIPE COST

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:

PRESENTATION:

ALERGY INFORMATION: THE RECIPE CAN CONTAIN:

COST ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹

30.24 6.00 2.25 0.08 1.00 0.04 5.00 0.21 1.00 7.20

₹

53.02

hopped ginger, salt and

utes. Prepare a tempering

BROWN GRAVY (SIMPLE)

DATE:

31-08-2020

PAX:

10

RECIPE COST:

₹-

PORTION COST:

₹-

INGREDIENTS: QTY

UNI T

NAME OF INGREDIENT

PACKING QTY UNIT

RATE PER UNIT

250

g

Onion

1000

g

₹ 45.00

30

g

Ginger-garlic paste

1000

g

₹ 140.00

5

g

Green chilli

1000

g

₹ 35.00

150

g

Tomato

1000

g

₹ 36.00

50

ml

Refined oil

1000

ml

₹ 136.00

0.5

g

Bay leaf

1000

g

₹ 120.00

1

g

Cardamom

1000

g

₹ 3,358.00

2

g

Red chili powder

500

g

₹ 315.00

COST

5

g

Coriander powder

500

g

₹ 146.00

2

g

Turmeric powder

500

g

₹ 117.00

2

g

Garam masala powder

500

g

₹ 315.00

5

g

Salt

1000

g

₹ 15.00

TOTAL RECIPE COST ₹ PROCEDURE: 1. Peel and Chop the onions. Heat oil and sauté the onions for a few minutes. 2. Chop the green chillies and tomatoes. 3. Heat oil in a handi, add the bay leaf and cardamom and sauté over medium heat until it begins to crackle. 4. Add the onions and sauté till it becomes golden brown in colour. 5. Add the ginger garlic pastes, sauté, add red chilies, coriander powder, turmeric powder and salt. 6. Add the tomatoes and cook well till the tomatoes are mashed and it starts leaving oil. 7. Add around 150 ml of water and cook till the gravy becomes thick. Finish it with garam masala powder

OBSERVATION: Garam masala powder should be added in the last stage of preparation, it helps to retain the flavour and colour of the gravy. Ensure the gravy is boiling, do not remove from heat unless a layer of oil has formed on top. Stir frequently to prevent the gravy from sticking and hence burning from the sides and the bottom. Always add the onions before the tomatoes as it will hamper the cooking process of the onions and the spices.

PRESENTATION: Meats such as chicken and mutton can be added to gravy. This will change the name of the dish eg. rara chicken, rara mutton, mutton roganjosh etc. Fried onions, coriander, green chillies and fried cashews can be used to garnish the dish.

ALLERGY INFORMATION: THE RECIPE CAN CONTAIN:

BATATAWADA DATE: PAX:

10

RECIPE COST: PORTION COST:

INGREDIENTS: QTY

600 10 15 5 225 2 1 15 1 20 5 500 TOTAL

UNIT

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

NAME OF INGREDIENT

Potatoes boiled and mashed Ginger Garlic Green chillies Gram flour (besan) Red chilli powder Soda bicarbonate Oil-for tempering Turmeric powder Fresh coriander leaves (chopped ) Salt Oil for deep frying

PACKING QTY UNIT

1000 1000 1000 1000 1000 500 1000 1000 500 1000 1000 1000

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

RATE PER UNIT

₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹

COST

36.00 120.00 140.00 35.00 81.00 315.00 126.00 136.00 117.00 70.00 15.00 136.00 ₹

-

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 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:

PRESENTATION:

ALERGY INFORMATION: THE RECIPE CAN CONTAIN: