SULTANI DAL - AWADHI CUISINE DATE:

9/14/2020

PAX:

10

RECIPE COST:

₹

87.28

PORTION COST:

₹

8.73

INGREDIENTS: QTY 250 100 50 100

UNIT g ml ml g

TEMPERING: 70 g 2 g 1 g 5 g 2 g 5 g 1 g 30 g 10 g

NAME OF INGREDIENT Toor dal Milk Fresh cream Curd

Onion- chopped Cumin seeds Turmeric powder Red chilli powder Green chilli ( slit) Garlic ( chopped) Green cardamom Ghee Salt ( To Taste)

SMOKING (DHUSAAN): 1 no Betel leaf/ onion rind 1 no Coal ( live) 5 g Ghee 1 g Cloves TOTAL RECIPE COST

PACKING QTY UNIT 1000 g 500 ml 1000 ml 200 g

RATE PER UNIT ₹ ₹ ₹ ₹

COST

115.00 ₹ 24.00 ₹ 180.00 ₹ 27.00 ₹

28.75 4.80 9.00 13.50

1000 1000 500 500 1000 1000 1000 1000 1000

g g g g g g g g g

45.00 ₹ ₹ 253.00 ₹ ₹ 117.00 ₹ ₹ 315.00 ₹ ₹ 35.00 ₹ ₹ 140.00 ₹ ₹ ₹ 3,358.00 ₹ 461.00 ₹ ₹ 15.00 ₹ ₹

3.15 0.51 0.23 3.15 0.07 0.70 3.36 13.83 0.15

1 1 1000 1000

no no g g

₹ ₹ ₹ ₹

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:

dal should be cooked until soft, for this soaking is very important. milk curd and cream give the dal a creamy taste. tadka adds heat and flavour. consistency of the dal shouldnt be too thin or too thick.

PRESENTATION:

garnish with mint leaves and sliced green chillies.

ALERGY INFORMATION: THE RECIPE CAN CONTAIN:

SHAMMI KABAB DATE:

9/22/2020

PAX:

10

RECIPE COST:

₹

784.00

PORTION COST:

₹

78.40

INGREDIENTS: QTY 500 100 30 5 1 5 1 1 20 10 10 100 2 8

UNIT g g ml g g g g g g g g g no g

NAME OF INGREDIENT Mutton mince (keema) Channa dal (soaked and drained) Oil Cumin seeds Green cardamoms Black peppercorns Cloves Cinnamon 8-10 garlic cloves Ginger, roughly chopped Dried red chillies Ghee for shallow-frying Egg ( beaten -optional) Salt to taste

TOTAL RECIPE COST

PACKING QTY UNIT 500 g 1000 g 1000 ml 1000 g 1000 g 1000 g 1000 g 1000 g 1000 g 1000 g 1000 g 1000 g 1 no 1000 g

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 ₹ ₹ 461.00 ₹ ₹ 4.80 ₹ ₹ 15.00 ₹ ₹ ₹

COST 700.00 7.60 4.08 1.27 3.36 2.72 0.78 0.37 2.80 1.20 4.00 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:

mutton and dal should be cooked for a long time to get a soft texture. a fine paste is very important for a melt in the mouth texture. fry till golden brown and crispy.

PRESENTATION:

served with lemon wedge, green chutney and onion rings.

ALERGY INFORMATION: THE RECIPE CAN CONTAIN:

SHAHI TUKRA - AWADHI CUISINE DATE:

9/14/2020

PAX:

10

RECIPE COST:

₹

427.05

PORTION COST:

₹

42.70

INGREDIENTS: QTY 250 400 1 30 1 2 0.2 30 30 200 1

UNIT g g l g g g g g g g ml

NAME OF INGREDIENT Bread slice 10 nos Sugar - for syrup Milk- High fat Sugar (for rabdi) Saffron - 20 to 25 threads Green cardamom ( powdered) Silver varq Almonds - 4 (thinly sliced) Pistachios Desi ghee Rose water ( Optional)

TOTAL RECIPE COST

PACKING QTY UNIT 500 g 1000 g 1 l 1000 g 1 g 1000 g 1 g 1000 g 1000 g 1000 g 500 ml

RATE PER UNIT 30.00 ₹ ₹ 36.00 ₹ ₹ 54.00 ₹ ₹ 36.00 ₹ ₹ 134.00 ₹ ₹ ₹ 3,358.00 ₹ 93.00 ₹ ₹ 878.00 ₹ ₹ ₹ 2,154.00 ₹ 461.00 ₹ ₹ 46.00 ₹ ₹ ₹

COST 15.00 14.40 54.00 1.08 134.00 6.72 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:

most popular and easiest dessert. fry the bread till golden brown To be prepared last minute to maintain the crunch of the bread. do not soak the bread in syrup for long, dip and remove. rabdi shouldn't be too thin.

PRESENTATION:

Topped with chopped nuts, sliver varq.

ALERGY INFORMATION: THE RECIPE CAN CONTAIN:

MAKHANA KA RAITA DATE:

9/17/2021

PAX:

10

RECIPE COST:

₹

107.90

PORTION COST:

₹

10.79

INGREDIENTS: QTY

UNIT

225 g 50 g

NAME OF INGREDIENT Curd Phool Makhana (Lotus Seeds)

2 g

Red chilli powder

1 g

Cumin (Jeera) powder

1 g

Garam masala

30 g 5 g 50 g

Coriander Leaves , chopped Salt , to taste Ghee

TOTAL RECIPE COST

PACKING QTY UNIT 200 g 1000 g 500 g 500 g 500 g 1000 g 1000 g 1000 g

RATE PER UNIT 27.00 ₹ ₹ ₹ 1,000.00 ₹ 315.00 ₹ ₹ 204.00 ₹ ₹ 315.00 ₹ ₹ 70.00 ₹ ₹ 15.00 ₹ ₹ 461.00 ₹ ₹ ₹

COST 30.38 50.00 1.26 0.41 0.63 2.10 0.08 23.05 107.90

PROCEDURE: 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:

add ghee to the pan and do not overheat it. add the makhanas and roast till golden brown. Constantly stir for even color. Add spices to the curd gives flavour and adding makhanas gives crunch

PRESENTATION:

served with aloo gobhi ki tehri and Sultani dal.

ALERGY INFORMATION: THE RECIPE CAN CONTAIN:

DHINGRI DOLMA DATE:

9/17/2021

PAX:

10

RECIPE COST:

₹

216.13

PORTION COST:

₹

21.61

INGREDIENTS: QTY

UNIT

NAME OF INGREDIENT

400 g

Button mushrooms

350 g

Paneer (cottage cheese)

1 g

Shahjeera (black cumin seed)

150 g

Onion

150 g

Tomato

30 g

Ginger garlic paste

1 g

White pepper powder

2 g

Red chili powder

1 g

Garam masala powder

30 g

Coriander leaves

30 g

Ghee or oil

10 g

Salt

TOTAL RECIPE COST

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

RATE PER UNIT ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹

170.00 318.00 253.00 45.00 36.00 140.00 113.00 315.00 315.00 70.00 461.00 15.00

COST ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹

68.00 111.30 0.25 6.75 5.40 4.20 2.26 1.26 0.63 2.10 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 corianderServe hot or warm with phulkas or rotis.

OBSERVATION:

paneer can be grated or cut into chunks. Cook the mushrooms in advance so that it leaves their water and doesnt make the dish too watery. OT masala is prepared to make this dish. Paneer can also be fried in advance to add flavor.

PRESENTATION:

topped with chopped coriander.

ALERGY INFORMATION: THE RECIPE CAN CONTAIN:

ALOO GOBI KI TEHRI - AWADHI CUISINE DATE:

9/14/2020

PAX:

10

RECIPE COST:

₹

224.84

PORTION COST:

₹

22.48

INGREDIENTS: QTY 1 500 500 150 2 30 10 5 1 0.05 1 200 10

UNIT kg g g g g g g g g g g g g

NAME OF INGREDIENT Basmati rice Potato Cauliflower Ghee Turmeric Ginger garlic paste Red chilli powder Garam masala powder Bay leaf Cinnamon ( 1/2 inch cinnamon) Cloves Onion ( sliced) Salt

TOTAL RECIPE COST

PACKING QTY UNIT 1 kg 1000 g 1000 g 1000 g 500 g 1000 g 500 g 500 g 1000 g 1000 g 1000 g 1000 g 1000 g

RATE PER UNIT ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹

95.00 33.00 40.00 461.00 117.00 140.00 315.00 315.00 120.00 371.00 781.00 45.00 15.00

COST ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹ ₹

95.00 16.50 20.00 69.15 0.47 4.20 6.30 3.15 0.12 0.02 0.78 9.00 0.15 224.84

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:

Rice needs to be washed atleast 4 times. the cauliflower also needs to be soaked in hot water to remove any insects. This is a one-pot recipe. Everything can be added to the pot and cooked together. Cook until the rice is fluffly and soft.

PRESENTATION:

served in the dish it is cooked in. served along with sultani dal and dingri dolma.

ALERGY INFORMATION: THE RECIPE CAN CONTAIN: