SHAHI TUKRA - AWADHI CUISINE DATE:

14-09-2020

PAX:

10

RECIPE COST:

₹

427.05

PORTION COST:

₹

42.70

PACKING

INGREDIENTS: QTY UNIT 250 g 400 g 1 l 30 g

NAME OF INGREDIENT Bread slice 10 nos Sugar - for syrup Milk- High fat Sugar (for rabdi)

1 g

Saffron - 20 to 25 threads

2 g

Green cardamom ( powdered)

QTY UNIT 500 g 1000 g 1 l 1000 g 1 g 1000 g

RATE PER UNIT ₹ 30.00 ₹ 36.00 ₹ 54.00 ₹ 36.00 ₹ 134.00 ₹ 3,358.00

COST

₹ 15.00 ₹ 14.40 ₹ 54.00 ₹ 1.08 ₹ 134.00 ₹ 6.72

0.2 g

Silver varq

30 g

Almonds - 4 (thinly sliced)

1000 g

30 g

Pistachios

1000 g

200 g

Desi ghee

1000 g

1 ml

Rose water ( Optional)

1 g

500 ml

₹ 93.00 ₹ 878.00 ₹ 2,154.00 ₹ 461.00 ₹ 46.00

TOTAL RECIPE COST

₹ 18.60 ₹ 26.34 ₹ 64.62 ₹ 92.20 ₹ 0.09 ₹ 427.05

PROCEDURE: SYRUP: Prepare sugar syrup with one thread consistency. RABDI: Boil milk and simmer till it reduces to two third consistency. SHAHI TUKRA: Cut the bread into two halves. Heat ghee in a kadai. When ghee is medium hot, and fry to a golden colour. Soak the bread with the syrup and rabdi. Garnish with almonds, pista and varq.

OBSERVATION: Once the bread is fried it has to be soaked in the sugar syrup , if not then the bread gets rock hard. It is coated with rabdi, which enhances the taste.

PRESENTATION: Presentation of it can be done in a ceramic platter.

ALERGY INFORMATION: THE RECIPE CAN CONTAIN:

SULTANI DAL - AWADHI CUISINE DATE:

14-09-2020

PAX:

10

RECIPE COST:

₹

87.28

PORTION COST:

₹

8.73

PACKING

INGREDIENTS: QTY UNIT 250 g 100 ml 50 ml 100 g

TEMPERING: 70 g

NAME OF INGREDIENT Toor dal Milk Fresh cream Curd

Onion- chopped

QTY UNIT 1000 g 500 ml 1000 ml 200 g

1000 g

RATE PER UNIT

COST

₹ 115.00 ₹ 24.00 ₹ 180.00 ₹ 27.00

₹ 28.75 ₹ 4.80 ₹ 9.00 ₹ 13.50

₹ 45.00

₹ 3.15

2 g

Cumin seeds

1 g

Turmeric powder

500 g

5 g

Red chilli powder

500 g

2 g

Green chilli ( slit)

1000 g

5 g

Garlic ( chopped)

1000 g

1 g

Green cardamom

1000 g

30 g

Ghee

1000 g

10 g

Salt ( To Taste)

1000 g

SMOKING (DHUSAAN): 1 no Betel leaf/ onion rind

1000 g

1 no

1 no

Coal ( live)

5 g

Ghee

1000 g

1 g

Cloves

1000 g

TOTAL RECIPE COST

1 no

₹ 253.00 ₹ 117.00 ₹ 315.00 ₹ 35.00 ₹ 140.00 ₹ 3,358.00 ₹ 461.00 ₹ 15.00

₹ 0.51 ₹ 0.23 ₹ 3.15 ₹ 0.07 ₹ 0.70 ₹ 3.36 ₹ 13.83 ₹ 0.15

₹ 2.00 ₹ 1.00 ₹ 461.00 ₹ 781.00

₹ 2.00 ₹ 1.00 ₹ 2.31 ₹ 0.78 ₹ 87.28

PROCEDURE: 1. Wash and soak the dal for half an hour. 2. Pressure cook the dal with some salt and turmeric and little chilli powder. 3. Mash the dal. 4. Blend milk, cream and curd and add to the dal and cook till it thickens. 5. Place betel leaf or onion rind on top of the dal, keep the live coal and add some ghee and cloves. Close with a lid to allow the dal to get the smoky aroma. 6. Heat ghee , add cumin seeds,cardamom, garlic, green chilli and onions and saute till translucent. 7. Add the chilli powder and pour over the thick dal. 8. Garnish with mint and slice green chilli. OBSERVATION: The dal is soaked before cooing to get rid of the particals as well as to make it soft. The dal is mashed so that no lumps are formed Lastly it is finished with a tempering. Accompanied with Rice and Roti. PRESENTATION:

A bowl can be used for presentation

ALERGY INFORMATION: THE RECIPE CAN CONTAIN:

DHINGRI DOLMA DATE:

17-09-2021

PAX:

10

RECIPE COST:

₹

216.13

PORTION COST:

₹

21.61

PACKING

INGREDIENTS: QTY

UNIT

NAME OF INGREDIENT

QTY

RATE PER UNIT

COST

UNIT

400

g

Button mushrooms

1000

g

350

g

Paneer (cottage cheese)

1000

g

1

g

Shahjeera (black cumin seed)

1000

g

150

g

Onion

1000

g

150

g

Tomato

1000

g

30

g

Ginger garlic paste

1000

g

1

g

White pepper powder

50

g

2

g

Red chili powder

500

g

1

g

Garam masala powder

500

g

30

g

Coriander leaves

1000

g

₹ 170.00 ₹ 318.00 ₹ 253.00 ₹ 45.00 ₹ 36.00 ₹ 140.00 ₹ 113.00 ₹ 315.00 ₹ 315.00 ₹ 70.00

₹ 68.00 ₹ 111.30 ₹ 0.25 ₹ 6.75 ₹ 5.40 ₹ 4.20 ₹ 2.26 ₹ 1.26 ₹ 0.63 ₹ 2.10

30

g

Ghee or oil

1000

g

10

g

Salt

1000

g

₹ 461.00 ₹ 15.00

TOTAL RECIPE COST

₹ 13.83 ₹ 0.15 ₹ 216.13

PROCEDURE: 1. Wash the mushrooms and slice them. 2. Chop the onions and the tomatoes. Grate the paneer coarsely. 3. Make ginger garlic 4. Heat ghee or oil in a kadhai. Add the black cumin and fry till it crackles. 5. Add onions.Saute the onions until light brown 6. Add the ginger garlic paste and saute till the raw smell of the paste disappears. 7. Add mushrooms and stir. Saute for 2 minutes. 8. Add the red chili powder, pepper powder and salt. Saute for 2-3 minutes more till the mushrooms are cooked. 9. Now add the paneer. 10. Mix the paneer with the rest of the mixture and cook for 4-5 minutes, stirring in between. 11. Add the tomatoes and saute for 4-5 minutes more. 12. Towards the end sprinkle garam masala and stir. 13. Add some chopped coriander leaves and julienned ginger keep the remaining to be used for garnish later. 14. Adjust the seasoning. Remove in a bowl or a dish and garnish with the remaining ginger and coriander Serve hot or warm with phulkas or rotis.

OBSERVATION: Mushrooms have to be washed and soaked in water to remove the particals. The cuts of paneer has to be precise. Accompanied with Rotis. PRESENTATION: Presentation of the dish can be done in ceramic platters , served alongside with rotis

ALERGY INFORMATION: THE RECIPE CAN CONTAIN:

SHAMMI KEBAB

DATE:

22-09-2020

PAX:

10

RECIPE COST:

₹

784.00

PORTION COST:

₹

78.40

PACKING

INGREDIENTS: QTY UNIT 500 g 100 g

NAME OF INGREDIENT Mutton mince (keema)

QTY UNIT 500 g

Channa dal (soaked and drained)

1000 g

Oil

1000 ml

5 g

Cumin seeds

1000 g

1 g

Green cardamoms

1000 g

5 g

Black peppercorns

1000 g

1 g

Cloves

1000 g

1 g

Cinnamon

1000 g

20 g

8-10 garlic cloves

1000 g

10 g

Ginger, roughly chopped

1000 g

10 g

Dried red chillies

1000 g

30 ml

RATE PER UNIT ₹ 700.00 ₹ 76.00 ₹ 136.00 ₹ 253.00 ₹ 3,358.00 ₹ 544.00 ₹ 781.00 ₹ 371.00 ₹ 140.00 ₹ 120.00 ₹ 400.00

COST

₹ 700.00 ₹ 7.60 ₹ 4.08 ₹ 1.27 ₹ 3.36 ₹ 2.72 ₹ 0.78 ₹ 0.37 ₹ 2.80 ₹ 1.20 ₹ 4.00

100 g

Ghee for shallow-frying

2 no

Egg ( beaten -optional)

8 g

Salt to taste

1000 g 1 no 1000 g

₹ 461.00 ₹ 4.80 ₹ 15.00

TOTAL RECIPE COST

₹ 46.10 ₹ 9.60 ₹ 0.12 ₹ 784.00

PROCEDURE: 1. Heat oil in a non-stick pan. Add cumin seeds, cardamoms, peppercorns, cloves, cinnamon, garlic, ginger and red chillies, mix and sauté till fragrant. 2. Add mutton mince and mix. Add Bengal gram and salt and mix well. 3. Add sufficient water, stir to mix, cover and cook till fully done and dry. Remove from heat and set aside to cool. 4. Blend the cooked mixture into a fine paste. Divide the paste into equal portions and shape into tikkis. Coat with refined flour and dip in beaten egg. 5. Heat some ghee on a non-stick tawa. Place the tikkis on it and shallow-fry till golden brown from both the sides. Drain on absorbent paper. 6. Serve hot with onion rings and lemon wedges and green chutney.

OBSERVATION: While deboning the lamb leg, it should be made sure that the tough skin has to be taken off. Pressure cook the meat till it becomes soft. While blending the meat make sure that there are no chunks of meat. While flipping the tikki upside down , it should be done delicately. Often accompanied with chutneys. It has very soft and melt in mouth texture. PRESENTATION: Presentation of kebab can be done in platters.

ALERGY INFORMATION: THE RECIPE CAN CONTAIN:

MAKHANA KA RAITA DATE:

17-09-2021

PAX:

10

RECIPE COST:

₹

107.90

PORTION COST:

₹

10.79

PACKING

INGREDIENTS: QTY

UNIT

NAME OF INGREDIENT

225

g

Curd

50

g

Phool Makhana (Lotus Seeds)

2

g

1

QTY

RATE PER UNIT UNIT

200

g

1000

g

Red chilli powder

500

g

g

Cumin (Jeera) powder

500

g

1

g

Garam masala

500

g

30

g

Coriander Leaves , chopped

1000

g

5

g

Salt , to taste

1000

g

50

g

Ghee

1000

g

TOTAL RECIPE COST

PROCEDURE:

COST

₹ 27.00 ₹ 1,000.00 ₹ 315.00 ₹ 204.00 ₹ 315.00 ₹ 70.00 ₹ 15.00 ₹ 461.00

₹ 30.38 ₹ 50.00 ₹ 1.26 ₹ 0.41 ₹ 0.63 ₹ 2.10 ₹ 0.08 ₹ 23.05 ₹ 107.90

1. Toast the makhana on a pan with little ghee till it turns golden brown. In a mixing bowl, add curd and all the spice powders, season it with salt. 2. Add the toasted makhana to the curd mixture and coat it evenly and sprinkle with the some chopped coriander leaves. 3. Serve the Makhana Ka Raita along with biryani.

OBSERVATION: Toasting of makhana gives a crispy texture. Makhana has to be added just before serving, so that it does not gets soggy. Is served as an accompaniment with Biryani.

PRESENTATION: Presentation of makhana raita can be done in ceramic bowl/Ramekins.

ALERGY INFORMATION: THE RECIPE CAN CONTAIN:

ALOO GOBI KI TEHRI - AWADHI CUISINE DATE:

14-09-2020

PAX:

10

RECIPE COST:

₹

224.84

PORTION COST:

₹

22.48

PACKING

INGREDIENTS: QTY

UNIT 1 kg

NAME OF INGREDIENT Basmati rice

QTY

UNIT 1 kg

500 g

Potato

1000 g

500 g

Cauliflower

1000 g

150 g

Ghee

1000 g

2 g

Turmeric

500 g

30 g

Ginger garlic paste

1000 g

10 g

Red chilli powder

500 g

5 g

Garam masala powder

500 g

1 g

Bay leaf

1000 g

Cinnamon ( 1/2 inch cinnamon)

1000 g

0.05 g

RATE PER UNIT ₹ 95.00 ₹ 33.00 ₹ 40.00 ₹ 461.00 ₹ 117.00 ₹ 140.00 ₹ 315.00 ₹ 315.00 ₹ 120.00 ₹ 371.00

COST

₹ 95.00 ₹ 16.50 ₹ 20.00 ₹ 69.15 ₹ 0.47 ₹ 4.20 ₹ 6.30 ₹ 3.15 ₹ 0.12 ₹ 0.02

1 g 200 g 10 g

Cloves

1000 g

Onion ( sliced)

1000 g

Salt

1000 g

₹ 781.00 ₹ 45.00 ₹ 15.00

TOTAL RECIPE COST

PROCEDURE: 1. Wash and peel potatoes into quarters, cut cauliflower to florets. 2. Wash and soak rice for half an hour. 3. Heat ghee, add whole spices, sliced onion and saute. add rice potatoes, cauliflower and fry for few minutes. 4. Mix turmeric powder, chilli powder with ginger paste add to the rice. Adjust the salt. 5. Cover and cook till done.

OBSERVATION: After washing the cauliflower it has to be soaked in salt water to get rid of the worms and particals. Rice has to be soaked in water for the softness. It is then covered and cooked so that the aroma and the flavours does not escape.

PRESENTATION: Presentation of Tahari can be done using ceramic bowls/platters. Can be accompanied with raitas, roundels of onions chutneys a

ALERGY INFORMATION: THE RECIPE CAN CONTAIN:

₹ 0.78 ₹ 9.00 ₹ 0.15 ₹ 224.84