Monday, February 27, 2012

bhatura

Bhatura

No. of Portions

100

Ingredients

QTY

Unit

Refined flour

5

Kg

Salt

25

Gm

Fat

5

Kg

Potatoes (opt)

1

Text Box: Standard Golden brown in colour, well puffed up, soft textured.   Kg

Curd (opt)

1

Lt


Steps

1.

Sieve flour. If using potatoes, boil and mash them. If using curd, whisk it.

Mix together flour, salt and potatoes and/or curd. Add sufficient water to prepare semi-soft dough. Knead well and rest for about one hour.

Divide into 100 equal portions.

Roll out each portion into a circular shape of medium thickness.

Deep fry immediately in hot fat to a light golden brown colour. Drain and serve hot.

Saturday, February 25, 2012

MISSI ROTI

MISSIE ROTI

No. of Portions

100

Ingredients

QTY

Unit

Refined flour

3

Kg

Gram flour

750

Text Box: Standard    Gms

Spinach leaves

5

Bunches

Fat

500

Gms

Salt

50

Gms

Onions

250

Gms

Red chilly powder

50

Gms

Turmeric

20

Gms


Steps

1.

Pick, wash and drain spinach leaves. Dry and chop finely. Chop onions finely.

Sieve refined flour and besan. Melt and add 200 gm fat and the remaining ingredients. Add sufficient water to make semi-soft dough. DO NOT REST.

Divide into 100 equal portions. Roll into 6.5” roundels.

Bake on a medium hot griddle, using fat, same as paranthas.

ALOO BHURTHA

Aloo bhurta

No. of Portions

100

Ingredients

QTY

Unit

Potatoes

10

Kg

Onions

3

Kg

Green chilly

100

Gm

Lime juice of

20

No

Salt

100

Gm

Green coriander

3

Bunch

Fat

1.5

Text Box: Standard Coarsely mashed potatoes seasoned with cumin, green chilly and limejuice. Mild and pleasant taste and flavour. Garnished with green coriander.    Kg

Cumin

25

Gm


prepreps

1.

Boil, peel and mash potatoes.

Chop onions, green chillies and green coriander. Prepare limejuice.

Method

Heat fat and crushed cumin. Add onions and green chillies. Sauté till the onions start to brown.

Add potatoes, salt and limejuice. Mix well.

Serve garnished with green coriander.

Standard

Coarsely mashed potatoes seasoned with cumin, green chilly and limejuice. Mild and pleasant taste and flavour. Garnished with green coriander.

MUTTON DO PYAZA

MUTTON DO-PYAAZ

No. of Portions

100

Ingredients

QTY

Text Box: Standard    Unit

Mutton

12.5

Kg

Onions

4

Kg

Ginger

150

Gm

Garlic

150

Gm

Red chilly

150

Gm

Coriander seeds

100

Gm

Cumin

100

Gm

Turmeric

20

Gm

Charmagaz (cucumber seeds)

100

Gm

Poppy seeds

100

Gm

Fat

2

Kg

Salt

100

Gm

Green coriander

2

Bunches

Steps

1.

Clean and cut mutton into 2” pieces. Wash and apply ginger-garlic paste and salt and keep it aside.

Chop onions finely. Boil and grind poppy seeds. Prepare charmagaz paste. Grind red chilly, turmeric, coriander seeds and cumin together to a smooth paste.

Heat fat, add onions and fry till golden brown. Add masala pastes and fry.

Sear mutton and simmer till done over a medium flame.

Adjust seasonings and serve hot garnished with chopped green coriander.

TAMATAR SHORBA

Tomato shorba

No. of Portions

100

Ingredients

QTY

Unit

Tomatoes

12.5

Kg

Cloves

20

Gm

Peppercorns

30

Gm

Bay leaf

10

Gm

Cinnamon

15

Gm

Kasoori methi

20

Gm

Red chilly powder

30

Gm

Ginger

100

Gm

Garlic

100

Gm

Salt

150

Text Box: Standard Orange-red in   colour, thin consistency, with a predominant flavour of whole spices, kasoori methi and mint. Mildly pungent, sweet and sour in taste.   Gm

Mint leaves

1

Bunch

Green coriander

1

Bunch

Lime

20

No.

Sugar

100

Gm


Steps

1.

Wash and cut tomatoes into quarters. Crush or grind ginger-garlic. Extract limejuice. Chop mint and coriander leaves for garnish.

Add cloves, peppercorns, bay leaf, cinnamon, kasoori methi, ginger-garlic, red chilly powder to tomatoes. Add sufficient water and boil the tomatoes.

When tomatoes are cooked, remove from flame. Puree and strain.

Add salt, limejuice, sugar. Serve hot garnished with mint and coriander leaves.







Standard

Orange-red in colour, thin consistency, with a predominant flavour of whole spices, kasoori methi and mint. Mildly pungent, sweet and sour in taste.

itk menu for 28/2/12

tomato shorba
ALOO MATAR/BHURTHA
MUTTYON DO PYAZA
MISSI ROTI
BHATURA(DEMO)

avial

AVIAL

No. of Portions

100

Ingredients

QTY

Unit

Raw banana

25

Nos.

Drumstick

20

Nos.

Padwal

1.5

Kgs.

Suran

2

Kgs.

Fresh chawli beans

1

Kgs.

Potatoes

1.5

Kgs.

Madras cucumber/ vellari

2

Kgs.

Curds

4

Kgs

Coconut

8

Nos.

Green chillies

100

Gms.

Cumin seeds/jeera

20

Gms.

Turmeric

5

Gms.

Salt

75

Gms.

Curry leaves

1

Bunch

Coconut oil

750

ml.

Prepreps-

Clean vegetables: Wash & cut all vegetables into thin strips.

Grind together, coconut, green chillies & jeera.

Method

1.

Boil each of then separately with salt & turmeric. Drain well.

2.

Beat curds, mix with ground masala & boiled vegetables. Add salt

3.

Add crushed curry leaves & coconut oil.

4.

Standard

Uniformly cut and cooked vegetables,with a tangy flavor of curd and spices.

5.