bhatura

Bhatura			No. of Portions	100
Ingredients	QTY	Unit
Refined flour	5	Kg
Salt	25	Gm
Fat	5	Kg
Potatoes (opt)	1	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.

MISSI ROTI

MISSIE ROTI			No. of Portions	100
Ingredients	QTY	Unit
Refined flour	3	Kg
Gram flour	750	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	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	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	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.