1BOILED RICE
2.MULLIGATWANY CURRY
3.SAMBAR
4.VAZAKAI THORAN
5.PAL PAYASAM
Showing posts with label MENU 1. Show all posts
Showing posts with label MENU 1. Show all posts
Saturday, December 10, 2011
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
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.
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
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.
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.
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