Tuesday, December 20, 2011

balushai

Balushai
No. of Portions
100


Ingredients

Maida:2Kgs

Fat:500Gms

Curd:800Ml

Soda bi carb:2Pinches
Cardamom powder:1Tbsp

Sugar:4Kgs

Pistachio nuts:50Gms




Preprepartions
1. Sieve the maida with soda bi carb. Add cardamom powder.

2.Prepare sugar syrup by adding 2 lts of water to the sugar. It should be of pearl consistency.

Method
1. To the maida add fat. mix well till it resembles bread crumbs. To form the dough add the curd and mix well. Do not overknead.

2.Divide into 100 equal portions. Roll on hand each portion into flattish balls. Press lightly at the centre.

3.Deep fry in hot fat on a very slow fire till golden brown in colour. A batch of 50 will take 40 minutes to fry.

4.Remove from fat, drain and add to the syrup. Immerse them fully till the next lot is fried.

5.Remove from syrup and garnish with pistachio nuts.

To serve:

Standard: Well cooked and neatly shaped balushais. Free of cracks crisp and golden brown exterior with the sugar syrup properly absorbed right in the centre.

mooli ka saag

Mooli ka saag
No. of Portions
100


Ingredients


White radish (with greens):8kg

Oil:2Lt

Onions:2Kg

Ginger paste:100gm
Gm

Garlic paste:100Gm

Red chilly powder:50Gm

Turmeric:20Gm

Coriander powder:50Gm

Salt:To taste


Gram flour (besan):1.5Kg







Prepreps
1. Peel radish and cut into dices. Wash and chop greens roughly.

Method
Chop onions; and sieve gram flour.


Heat half of the oil. Add half of the powdered masalas. Add radish and greens. Add salt and mix well. Cover and cook till radish is tender. Add water if required.

Heat remaining oil. Sauté onions. Add ginger-garlic paste and sauté well.

Add remaining powdered spices and fry.

Add gram flour. Fry well. Add little water to cook gram flour if required.

Add radish and greens to onion and gram flour masala. Mix well. Adjust seasonings and serve hot.

ajwain paratha

Ajwain Paratha
No. of Portions
100


Ingredients

Wheat flour:2Kg
Refined flour:2Kg

Fat:1.5Kg

Salt:75Gm

Ajwain :400gm

Standard

Well-cooked light brown coloured, neatly shaped Indian bread, having distinctly visible layers when broken. Served hot.
With a predominant flavor of ajwain.







Pre-preps
1. Sieve and mix both flours. Kep some aside for dusting.

2.Rub-in 500 gm fat into the flours. Dry roast ajwain and add it to the flour. Add salt and make semi-soft dough by adding a little water at a time. Keep covered for 30 minutes under a damp duster.

3.Knead well and divide into 100 equal portions.

Method

Roll out each portion into ¼ inch thick roundel. Smear creamed fat, sprinkleflour over. Fold into half to make a half moon shape. Repeat the same steps and make a triangle (or square).

Roll out evenly maintaining triangular or square shape. Using fat, bake both sides on hot griddle till golden brown. Serve immediately.

murg rogini

Murg rogini
No. of Portions
100


Ingredients

Unit

Chicken:12.5Kg

Onions:3kGm

Ginger-garlic paste:150Gm

Red chilly paste:100Gm

Curd:2Kg

Poppy seeds paste:150Gm

Cashew nuts paste :150Gm

Fresh cream:1Lt

Salt:To taste

Fat:2kg

Turmeric:10Gm

Green coriander:2Bunches













Pre-preps
1. Clean, skin and cut chicken in small Indian curry pieces. Apply salt and turmeric.

2. Slice onions. Chop green coriander.

Method

Heat ½ the fat, fry onions to a light brown colour. Remove and grind to a smooth paste.

Heat the remaining fat, sauté ginger-garlic paste, poppy seeds paste and red chilly paste. Add curd and fry well.

Add onion paste and fry well. Add chicken pieces and sauté well.

Adjust salt. Cover and cook until chicken is done.

When chicken is cooked add cashew nuts paste, cream and simmer for a minute.

Serve hot, garnished with green coriander.


Standard
tender pieces of chicken well cooked in a fairly thick and rich gravy.

Saturday, December 17, 2011

dl makahni

Dal Makhani
No. of Portions
100


Ingredients


Whole urad dal (with skin):2.250Kg

Rajmah (large red):750Gm

Salt:100Gm

Turmeric:10gm
Oil:100Ml

White butter:1.5Kg

Ginger paste:100Gm
Garlic paste:100Gm

Red chilly paste:100Gm

Fresh Tomato puree:1.5Kg

Coriander leaves:2Bunch

Cream:1Lt

Butter:1Kg







Pre-preparation:

1.Soak whole urad and rajmah overnight.

Method:

1. Cook both the dals separately till soft. Mix and mash lightly.

2.Add salt and turmeric.

3.Heat oil and half the white butter. Add ginger-garlic-red chilly paste and fry well.

4.Add tomato puree and cook for a few minutes.

5.Add half the coriander leaves. Add this mixture to the dal. Add remaining white butter, butter and cream reserving some for garnish.

6.Serve hot garnished with remaining coriander leaves, cream and butter.



Standard
Dark brown in color Well cooked and slightly mashed dals, adequately seasoned and mildly spiced, with a distinct buttery flavour

baingan bhurta

Baingan Bharta
No. of Portions
100


Ingredients
Unit

Brinjal – (large bharta variety):8Kg

Oil:2Lt

Cumin:100Gm

Green chilly:100Gm

Onions:3Kg

Ginger paste:100gm

Garlic paste:100Gm

Chilly powder:50Gm

Turmeric:20Gm

Coriander powder:50Gm

Tomatoes:2Kg

Lime:15 No.

Salt:To taste


Green coriander:2Bunch
Pre preps
1. Wash brinjals. Wipe dry and apply little oil. Roast in hot ash or live coal or in hot oven till skin shrinks and brinjals are cooked. Cut lengthwise after coling.

2.Peel the brinjals, cut the stem and mash the pulp well.



Method
1.Chop onions, green chilly, tomatoes and green coriander finely. Prepare lime juice.



2.Heat oil with lightly crushed cumin seeds. Add green chillies and onions and fry till onions are light brown in colour.

3.Add ginger-garlic paste and fry for a few minutes more.

4.Add chilly powder, coriander powder and turmeric along with tomatoes and fry till gravy becomes thick.

5.Add brinjal pulp, salt and cook for a few minutes till flavours have amalgamated.

6.Add limejuice mix well. Serve hot garnished with green coriander.

Standard
Light brown in color brinjals must be well broken down and have a ‘smoked’ flavour. Mildly pungent and Adequately seasoned, served hot garnished with green coriander.

itk (menu2)

lime rice
meat coconut fry
malabari paratha
ada payasam

menu 2 (qfk)

veg pulau
methi murg
baingan bhurta
dal makahni
sooji halwa

menu 1 (itk)

1tomato pulao
2.mutoon sukhe
3.poorie
4.shrikhand

sooji halwa

SOOJI HALWA
No. of Portions
100


Ingredients

Fine Rawa (semolina):2Kg

Fat:1Kg

Sugar2kg

Cardamom:20Gms

Milk :5Lt

Sultanas:100Gms

Cashew nuts:100gms




Pre-preparation
1.Sieve and clean rawa. Heat milk separately. Prepare cardamom powder.

Steps

1.Heat some fat. Fry dry fruits to a golden brown colour.

2.Add the remaining fat. Fry rawa to a light brown color.

3.Add milk or hot water (or a combination of the two) twice the quantity of rawa, and cook on a slow flame.

4.Add sugar and cardamom powder. Mix well. Cook until mixture thickens.

5.Serve hot, garnished with dry fruits.


Standard
Light brown
in colour. Soft and moist in texture, set and cut into squares. adequately sweetened and garnished with dry fruits.

methi murg

Methi Murg
No. of Portions
100

Ingredients

Chicken:12.5Kg

Fenugreek leaves (fresh):6Bunch

Fat:2Kg

Cinnamon:15Gm

Cardamom:15Gm

Cloves:15gms

Bay leaf:5Gm

Onions:3Kg

Ginger:150Gm

Garlic:150Gm

Red chilly powder:50Gm

Turmeric:20Gm

Coriander powder:50Gm
curd:3Kg

Salt:150Gm

Kasoori methi :50 Gm





Pre-preparation:
Wash, skin and cut chicken into 10 pieces.
1.Pick, wash, blanch, refresh and roughly chop fenugreek leaves.
2.Chop onions and tomatoes. Prepare ginger-garlic paste.
Steps

1.Heat fat. Add whole spices. Add onions and fry till light brown in colour.

2.Add ginger-garlic paste and bhunao well.

3.Add powdered spices and curds. Fry well.

4.Add chicken pieces. Mix well. Add salt and little water if required. Cook till chicken is tender and gravy is slightly thick.

5.Mix fenugreek leaves, adjust seasonings and serve hot.


Standard
Tender chicken pieces in a fairly thick, light yellow coloured gravy mildly pungent having a predominant taste and flavour of fenugreek.

veg pulao

Vegetable pulao
No. of Portions
100


Ingredients
Pulao rice:7Kg
Fat:2.5Kg

Green peas (shelled):1Kg

French beans:1Kg

Carrots:1.5Kg

Cauliflower:2 Kg

Onions:2Kg

Cinnamon:10Gm

Cardamom:10Gm

Cloves:10Gm

Bay leaf:5Gm
Peppercorns:10Gm

Salt:100gm
Pre-preparation
1.Pick, wash and drain rice.
2.Prepare vegetables – cut French beans carrots into juliennes, Cut cauliflower into medium sized florettes. Slice onions thinly and apply salt.

Method

1Heat fat. Fry onions to a light brown colour. Remove keep aside.

2.Saute vegetables keep aside.

3.Add whole spices and rice. Fry well, add salt. Add boiling water – double the quantity of rice. Mix well and cook over a high flame till water is absorbed.

4.Reduce the flame , add vegetables and continue cooking.

5.When rice is fully cooked, remove from flame, mix lightly and serve hot garnished with onions.
Standard
Well-cooked rice, grains well-separated, vegetables cooked well, mildly flavoured with spices. Served hot garnished with golden brown onions.

ada payasam

Ingredients: QTY Unit
Ada 1.5 kg
Jaggery 5 kg
Ghee 1 kg
Green cardamom powder 50 gm
Coconut Milk Powder 1.5 kg
Raisins 100 gm
Cashewnuts 100 gm
Fresh Coconut Slivers 200 gm
(of 1 coconut)





Pre-preparations:
1. Melt jaggery and keep aside.
2. Boil water and keep the ada in it till it is cooked soft. Strain after 10 minutes and keep aside.
Method:

1. Mix the melted jaggery with the cooked ada and stir for ten minutes in low fire.
2. Dilute 1 kg of coconut milk powder with 10 litres of water and add to the above mixture.
3. Boil this until it becomes thick. Take it off the fire and add coconut milk extract(, i.e., ½ kg of coconut milk powder mixed with 1 litres of water).
4. Fry the coconut slivers till golden brown in ghee and then add cashew and raisins and fry till the raisins puff up fully.
5. Garnish the payasam, add cardamom powder and serve hot.

Standard:
The payasam is golden brown in colour, having semi-thick consistency, and a predominant flavour of cardamom powder, with a garnish of fresh coconut, uniformly cut and fried to golden brown colour.

meat coconut fry

Ingredients


Mutton/Beef (boneless) :12.5Kgs
Coconut :10nos

Coriander Seeds:5Gms
Turmeric powder :10gms
Whole Red Chillies:40gms
Cinnamon :10gms

Cloves :10gms

Peppercorn (whole) 20Gms

Shallots2Kgs
Garlic 150gms
Ginger :150gms
Curry leaves 2Bunches

Coconut oil 150Ml
Salt TT
Refined oil2.3litre



Pre Preparation

1. Clean mutton and cut them into cubes/or beef into strips .
2. Crack open the coconut chop into small pieces.
3. Chop the shallots fine.
6. Roast and powder coriander seeds, whole red chillies.
7. Roast and Powder Cinnamon Cloves and Peppercorn.
8. Roast onion and garlic and grind to a fine paste.
9. Prepare Ginger paste and Juliennes.

Method
1. Cook the Mutton/Beef till tender Keep aside.2. Shallow fry chopped coconut with turmeric (in coconut oil) keep aside.
3. In the same oil add the shallot and garlic paste, curry leaves and Ginger paste.
4. Add the powdered coriander and red chili.4. Add the cooked mutton/beef to the sautéed masala and cook for about 10 minutes on slow fire.5. Add fried coconut, Cinnamon Cloves and Peppercorn powder and salt to taste.6. Garnish with ginger Juliennes.

malabari paratha

Malabari paratha
No. of Portions
100
Ingredients
Refined flour:5Kg
Eggs:20No

Salt:50Gm

Oil:1Lt

Fat:1 Lt
Soda bi carb (opt):2Gm

Pre-preparations:
1. Sieve flour. Add beaten eggs, salt and soda bi carb and sufficient water to make medium soft dough. Knead well.
2. Divide dough into 100 equal portions, apply oil and keep aside for ½ hour.

Method:
1. Take each portion of the dough, flatten it out on palm of hand, taking care that the center is not very thin.
2. Stretch into paper-thin layer using oil and beating the dough on an oiled tabletop.
3. Make pleats from either side of the thinly rolled dough and shape it into a spiral. Tuck the end in the center.
4. Rest these portions for ½ hour.
5. Using some more oil, flatten or roll out each portion into a circular paratha.
6. Bake well on tawa using fat or oil till light brownish spots appear on either side.
7. Press prepared paratha from sides to the center between palms to separate the layers. Serve immediately.

Standard

Well cooked parathas, distinct circular layers, crisp and short in nature, served hot with layers flaked.

lime rice

LIME RICE
No. of Portions
100


Ingredients


Pulao rice:10Kg

Lime:40No.

Oil:2Lt

Turmeric:20Gm

Fenugreek (Methi) seeds:20Gm

Chanadal:50Gm

Urad dal:50gm

Mustard seeds:50Gm

Asafetida:20Gm

Cashewnuts:150Gm

Peanuts:150Gm

Curry leaves:1Bunch

Red chilly:25Gm

Salt:100Gm
Steps
1. Pick, wash and drain rice. Boil water at least 6-7 times that of rice. Add salt and turmeric. Add rice and cook until tender. Drain in a colander. Refresh if required.

2.Roast and coarsely powder chana dal, urad dal and methi seeds.

3.Heat some oil and fry cashew nuts and peanuts separately. Drain on absorbent paper. Prepare limejuice.

4.Heat the remaining oil. Crackle mustard seeds, curry leaves, broken red chilly and hing. Pour over rice.

5.Add limejuice, powder of dals and toss well.

6.Garnish with nuts and serve at room temperature.


Standard

Lemon yellow coloured rice, grains separated. Flavourd with methi, chanadal and urad dal with a predominant taste of limejuice and flavour of tempering.
Shrikhand No. of Portions
100


Ingridients


Hung curd (chakka):5Kg

Powdered sugar:5Kg

Cardamom powder:25Gm

Saffron:2Gm

Nutmeg:2no

Charoli nuts:100Gm

Pistachio nuts:50Gm

Milk (opt):500Ml



Method
1. Cream hung curd and powdered sugar together. Add milk if required. Pass it through a sieve to obtain a smooth paste.

2.Dissolve saffron in a little warm milk or water and add to the above mixture. Add cardamom powder, nutmeg powder, charoli nuts and blanched and chopped pistachio nuts.

3.Serve chilled with poories.

Standard
Light yellow in colour, thick consistency, adequately sweetened. Milky taste with distinct flavor of saffron.

mutton sukhe

Boneless mutton:12.5Kgs

Bay leaves:10Gms
Black peppercorns:20Gms
fenugreek:10Gms

Cloves:10Gms

Coconut:10Nos

Cumin seeds:20Gms

Fennel seeds :20Gms

Garlic:150Gms
Ginger:150Gms
Green chillies:50Gms
Oil:2.2Ltr
Onions:6Kgs
Poppy seed :200Gms

Salt:TT

Turmeric powder:20Gms

Whole dry red chillies:60Gms

Pre-Preprations
1.Chop Ginger, slit and deseed green chillies ,Scrape coconut ,deseed red chillies.
2.Dry roast ginger, garlic, green chillies, coconut, whole dry red chillies, black peppercorns, poppy seeds, fennel seeds, cumin seeds, and cloves till fragrant. Cool and grind to a smooth paste with a little water..
3.Clean and cut mutton into cubes.

Method
1. Parboil mutton with turmeric powder, salt and bay leaves. Drain and set aside.
2.Heat oil in a deep pan and sauté onions till golden brown. Add curry leaves and the masala paste. Sauté for about five minutes on medium heat.
3.Add cooked mutton, salt and continue sautéing, adding little water at a time , till the mutton pieces and masala is dry .

standard
Adequately Cooked pieces of mutton, in a dry masala predominant in coconut & poppy seed flavor .Dark brown in colour

tomato pulao

Tomato Pulao No. of Portions
100


Ingredients

Pulao rice:7Kgs

Tomato:3Kgs

Green chillies:200Gms

Ghee/Fat:1Kg

Cinnamon:10Gms

Cardamom:10Gms

Cloves:5Gms

Peppercorns:5Gms

Coriander leaves:2Bchs

Onions:1Kg

Ginger:100Gms

Garlic:100Gms

Broken cashewnuts:400Gms

Sultanas:250Gms

Green chilly:100gms




Preprepartions
1. Clean wash and drain the rice.

2.Cut tomatoes into dices. Chop green chilly, ginger and garlic.

3.Clean, wash and chop coriander leaves.

4.Fry nuts and sultanas. Drain and keep aside.

Steps
1. Cook tomatoes green chillies, ginger and garlic in very little water. Cool and then puree.

2.Heat ghee, add cinnamon, cardamom, cloves, peppercorns.

3.Add rice fry well. Add double the quantity of the prepared puree and water if required.

4.Cook till done stirring once or twice.

5.Serve hot garnished with green coriander and fried cashewnuts and sultanas.


Standard:
Well separated grains of rice. Red in colour. Flavour of whole spices. Adequately seasoned.

poories

Poories No. of Portions
100


Ingredients

Whole wheat flour: 2.5Kg

Semolina: 350Gm

Salt:75Gm

Oil:6lt

Preprepartions
1. Sieve folur.

2.Clean and soak semolina for 20-30mins. Drain excess water from semolina.

3.Mix with the wheat flour, add salt, 250 ml of oil and knead well adding sufficient water.

4.Make a stiff dough.

5.Rest for at least 1 hour under a damp duster.

6.Roll out each portion into a roundel of 3 inch diameter using oil if required.

Steps
1. Deep fry each rolled out roundel in very hot oil.

2.Splash oil over as it puffs up. Turn it over.

3.Fry till light brown in colour.

4.Drain on absorbent paper and serve immediately.

Standard:
Golden brown in colour. Evenly shaped round discs. Puffed up . Soft texture. Served hot.

Saturday, December 10, 2011

MENU 1

1BOILED RICE
2.MULLIGATWANY CURRY
3.SAMBAR
4.VAZAKAI THORAN
5.PAL PAYASAM

Vazhakkai thoran

No. of Portions:100





Ingredients
Raw banana:10Kg
Coconut:6No.
Green chilly:100Gm
Cumin:25 Gm
Turmeric:20Gm
Garlic:150Gm
Madras onions:1.5Kg
Salt:100Gm
Coconut oil:1Lt
Mustard seeds:50Gm
Urad dal:25Gm
Curry leaves:1Bunch
PRE-PREPARATION
1. Peel and cut bananas into cubes. Boil in water with salt and turmeric. Drain.

2.Grate coconut and grind with green chillies, cumin, garlic, half of madras onions and a little turmeric. Chop remaining madras onions.


METHOD
1.Heat coconut oil. Add mustard seeds, urad dal, curry leaves and madras onions. Fry for 5 minutes.

2.Add coconut masala and fry till it oozes oil.

3.Add bananas, salt and mix well. Serve hot.


Note:
Thoran can be made with any other vegetable like yam (suran), cabbage, carrots, peas, sprouted or soaked whole green gram (moong) etc. or a combination of vegetables.




Standard
Pale yellowish green in color, Dices of raw banana, cooked, in a mildly pungent and coating coconut masala

Sambhar

No. of Portions:100

Ingredients
Turdal:3Kg
Turmeric:10Gm
Brinjal:2Kg
Ladies finger:1Kg
Drumsticks:20No.
Tomatoes1.5 kg
Madras onions:1Kg
Tamarind:250Gm
Salt:150Gm
Green coriander:3Bunch
SAMBHAR MASALA:
Oil:250Ml
Coconut:4No.
Red chilly:100Gm
Coriander seeds:75Gm
Cumin:30Gm
Fenugreek (Methi) seeds:20Gm
Turmeric:5Gm
Onions :1.5Kg
Peppercorns:50Gm
TEMPERING:

Coconut oil:1Lt
Mustard seeds:30Gm
Curry leaves:1Bunch
Red chilly:25Gm
Asafetida:50Gm





Pre-preparations
1.Clean, wash and boil turdal.
2.Cut brinjals and tomatoes into quarters; ladies fingers and drumsticks into 2-inch ling pieces; peel madras onions. Slice onions. Grate coconuts. Boil and prepare tamarind pulp.
3.For sambhar masala, lightly fry all ingredients using oil. Grind to a smooth paste.

Method

1.Add prepared vegetables to dal and cook till they are done.

2.Add salt, tamarind pulp and sambhar masala. Mix well.

3.Heat coconut oil. Add mustard seeds, curry leaves, red chillies and asafetida. Pour over sambhar. Mix well.

4.Garnish with green coriander and serve hot with boiled rice.




Standard
Orange brown in color, thick consistency of well-cooked and mashed dal with cubes of vegetables. Predominant pungent and taste with a hint of tamarind and coconut oil.

Pal payasam

No. of Portions:100



Ingredients

Broken basmati rice:1Kg
Milk:10Lt
Sugar:2Kg
Cardamom:25Gm
Pure ghee:1Kg
Sultanas:100Gm
Cashew nuts:100gm
Coconut:2nos

PRE-PREPARATION
1. Pick, wash and soak rice for about 30 minutes. Drain well.Blanch in boiling water for a couple of minutes to remove excess starch and odor.
2. Cut coconut into thin chips.
3.Boil milk. Broil and powder cardamom.


METHOD
1.Add rice to milk and cook till the rice starts to break up and the milk has thickened.

2.Add sugar and cardamom powder and continue to simmer..

3.Heat pure ghee. Fry cashew nuts and sultanas and coconut to a golden brown colour. Add to milk and rice mixture along with ghee. Stir and serve hot or at room temperature.
Standard
Thick, sweet mixture of milk and well-cooked, broken down rice; flavoured with cardamom and garnished with dry fruits and fried coconut chips

MULLIGUTWANY CURRY


Ingredients
No. of Portions:100
Boneless Mutton: 10 Kg
Onions:3Kg
Ginger:100Gm
Garlic:150 gms
Tomatoes:4kg
Red chilly:150Gm
Coriander seeds:150Gm
Cumin seeds:50Gm
Fennel (Saunf):50Gm
Fenugreek (Methi) seeds:25Gm
Cinnamon:20Gm
Peppercons:50Gm
Coconut:10No
Curry leaves :1 Bunch
Roasted channadal :100 Gm
Madras onions :1 Kg
Coconut oil :1 Lt
Salt :100 Gm
Lime :20 No

Pre preps
1.Wash and cut mutton into small cubes. Chop onions and tomatoes. Prepare ginger-garlic paste.
2.Grate and grind coconut. Prepare two extracts of coconut milk - 1st thick and 2nd thin.
3.Roast & powder coriander seeds, cumin seeds, saunf, methi seeds, and cinnamon, peppercorns and red chillies and channa dal.
4.Peel & slice madras onions


Method:

1.Boil the mutton with sliced onions, curry leaves, tomatoes, ginger and garlic paste.
2.Combine the 2nd extract of coconut milk, turmeric and the powdered spices. Add to the mutton and cook till the mutton is tender..

3.Add 1st extract of coconut and limejuice.

4.Heat coconut oil, add madras onions and sauté, pour this tempering over cooked mutton. Mix well and serve hot.
Standard
Well-cooked tender mutton pieces in fairly thin coconut flavoured light beige in color gravy, adequately spiced with a tempering of coconut oil

Boiled rice / Bhaat

No. of Portions
100

Ingredients
QTY
Pulao rice: 6 Kg
Salt: 50 Gm

Pre-preparations:

Pick, wash and drain rice.
Boil water – 6 to 7 times the quantity of rice. Add salt.

Method:

When boiling vigorously, add rice. Stir once.
Cook till rice is soft and drain. Refresh with cold water.
Steam over a double boiler before service.

Standard:
White in color Well-cooked rice with -separated grains. Served hot.