cabbage foogath

Cabbage Foogath			No. of Portions	100
Ingrediens	QTY	Unit
Cabbage	6kg
Onions	3	Kg
Coconut	3	No.
Green chilly	100	Gm
Mustard seeds	50	Gm
Turmeric	20	Gm
Curry leaves	1	Bunch
Oil	1	Lt
Salt	To taste

Pre-preparation:

Remove the outer leaves of the cabbage and discard. Cut into quarters and remove the hard centre stalk at the base.. Peel and slice the onions thinly, slit the green chili. Break the coconuts and grate,

Method:

	Heat oil and crackle mustard seeds. Add curry leaves, onions and green chilies. Sauté.
	Add turmeric. The cabbage and mix well. Cook on a slow flame, without any additional water, till the cabbage is just done (al dente)
	Add salt and grated coconut. Mix well and serve hot. Standard Finely shredded cabbage, must retain color and texture (al dente, crisp)mildly spiced with fresh chilies garnished with grated coconut.

goan fish curry

GOAN FISH CURRY	No. of Portions	100
Ingredients	QTY	Unit
White pomfret	12.5	Kg
Onions	2	Kg
Turmeric	20	Gm
Cumin seeds	50	Gm
Coriander seeds	150	Gm
Coconut	12	No
Red chilly (Kashmiri)	150	Gm
Green chilly	50	Gm
Curry leaves	1	Bunch
Tamarind	100	Gm
Oil	1/2	Lt
Tomato	1	Kg

Pre-preparation

	Wash, clean and cut fish on-the-bone into slices. Apply salt and turmeric and keep aside. Soak tamarind in a little water and remove any seeds. . Peel and slice the onions. Grate coconuts and deseed red chilies. Slit green chilies.
	Roast, red chilly, coriander seeds and cumin seeds together lightly. Grind to a smooth paste along with the grated coconut and soaked tamarind.. Preparation
	Heat the oil, add the curry leaves, green chilies and add the onions. Fry till softened and translucent. Now add masala paste. Fry lightly on a slow fire till the oil starts to separate
	Add water, sufficient to form a gravy. Simmer till the gravy starts to thicken.
	Add fish. Cook on a slow fire till the fish is done..
	Remove from the fire and carefully transfer the fish to a serving dish. Pour the gravy over. Standard Tender slices of fish (tronçon), flesh must be firm and not falling off the bone or flaky simmered in thick orange red tangy gravy of medium thick consistency and predominant flavor of coconut Garnished with

fish caldeen

Fish caldeen				No. of Portions	100
Ingredients	QTY	Unit
Pomfret	12.5	Kg
Salt	100	Gm
Lime	12	No.
Turmeric	20	Gm
Onions	3	Kg
Ginger	150	Gm
Garlic	150	Gm
Green chilly	100	Gm
Coconut	15	No.
Tamarind	200	Gm
Green coriander	2	Bunch
Rice	700	Gms
Tindli	2	Kgs
Tomatoes	1.5	Kgs

Prepreps

1.	Clean, wash and cut fish into 1-inch thick pieces on the bone.
	Apply salt, limejuice and half the turmeric.
	Grind onions, green chillies, ginger, garlic, green coriander, tamarind, Rice and coconut. Chop the tomatoes slice the tindli lengthwise
Method	Press the paste through a muslin cloth and extract the liquid.
1	Heat the extracted liquid in a flat container, add the cut vegetables.
2	When the vegetables are ¾ done add the fish and simmer gently .Season Adequately.

rarah ghost

Raarah Gosht No of Portions: 100

Ingredients QTY Unit

Mutton Boneless 12.5 Kgs

Standard Dark brownish in colour. Dry consistency. Meath should be tender and beginning to shred. Good composition of spices. Served hot, garnished with coriander and juliennes of ginger.

Onions 4 Kgs

Ginger Garlic Paste 100 Gms

Coriander Powder 100 Gms

Red Chilly Powder 50 Gms

Turmeric 20 Gms

Cumin Powder 50 Gms

Red Chilly (Whole) 20 Gms

Tomatoes 1 Kg

Green Cardamom 15 Gms

Black Cardamom 20 Gms

Bay Leaf 5 Gms

Curd 2 Kgs

Ghee (Pure) 1 Kg

Coriander Leaves 1 Bunch

Fresh Ginger 20 Gms

Pre-Preparations:

1. Clean and cut the mutton into chunks

2. Marinate the mutton with half ginger garlic paste, curd, half turmeric and half red chilly powder.

3. Pell and chop onions and tomatoes.

4. Peel and cut the ginger into juliennes.

5. Clean, was and chop coriander leaves finely.

Method:

1. Heat the ghee in a kadhai with green and black cardamom, and bay leaf.

2. Add onions and sauté till light brown, add ginger garlic paste, coriander powder, red chilly powder and turmeric and stir fry (Bhunao) using a little water if necessary to prevent burning/sticking.

3. Add the mutton pieces after removing from the marinade. Keep stir frying.

4. When the moisture evaporates, continue to fry, adding the remaining marinade, a little at a time. Keep stir frying till the meat is almost done.

5. Now add tomatoes little at a time and bhunao well.

6. Add cumin powder and whole red chillies, and adjust the seasoing.

7. By now the dish should be dry and meat should begin to shred.

8. Serve hot garnished with ginger julienne and chopped coriander.

tinda masala

Tinda Masala No. of Portions – 100

Ingredients QTY Unit

Standard: Well cooked tinda not mashed up. Orange red masala, medium thick consistency. Flavoured with spices and chat masala.

Tinda 4 Kgs

Onions 3 Kgs

Green chilly 75 Gms

Ginger paste 100 Gms

Garlic paste 100 Gms

Coriander powder 50 Gms

Red chilly powder 50 Gms

Turmeric 10 Gms

Tomatoes 3 Kgs

Chat masala 100 Gms

Green coriander 2 bchs

Preprepartions:

1. Cut tinda into 4 pieces.

2. Slice onions.

3. Slice tomatoes. Chop green chillies.

4. Clean and chop coriander leaves.

Method:

1. Heat oil add onions sauté.

2. Add green chillies mix well.

3. Add ginger garlic paste, fry.

4. Now add powdered spices, coriander powder, red chilly powder and turmeric, bhunao.

5. Mix in the tomatoes. Sprinkle chat masala.

6. Add the tinda and cook till soft. Add salt.

7. Serve hot garnished with coriander leaves.

gulab jamun

Gulab jamun No. of Portions 100

Standard: Perfectly round ball shaped. About 2”in diameter. Brown in colour, Well soaked in rose. Flavoured sugar syrup; soft in texture. May be served hot or at room temperature or even cold.

Ingredients QTY Unit

Hariyali mava 1.5 Kg

Milk 3 lts

Refined flour / fine semolina 300 Gm

Cardamom 20 Gm

Soda bi-carb ½ Gm

Sugar 3 Kg

Lemon 2 No.

Rose essence 10 Ml

Fat 3 Kg

Prepreparations:

1. Prepare 2-string consistency sugar syrup. Clarify with limejuice. Strain. Cool it down slightly. Add rose essence. Split the milk to form panir.

2. Grate mava. Add to the mava, panir, refined flour, cardamom powder and soda bi-carb. Make a smooth and soft dough, using cold water if required. DO NOT OVERKNEAD.

3. Divide into 100 equal portions and shape into round ball shape.

Method:

1. Deep fry in moderately hot fat to a golden brown colour – stirring constantly without breaking gulab jamuns.

NOTE:

· Mava is reduced thickened milk. Hariyali mava is made using cow’s milk, which has lesser percentage of fat than that of buffalo milk.

· If kneaded too much, the mava mixture starts oozing out fat and does not bind or shape.

· Gulab jamuns could be reheated with the syrup to soften them after refrigeration

pudina paratha

No. of Portions – 100

Ingridients

Whole wheat flour (gehun ka atta) 2.5 kg
Refined flour (maida) 2 kg
Salt to taste
Carom seeds (ajwain) 100 gm

Oil / Melted ghee 1 kg
Mint leaves 3 bunches

Water for kneading

Pre – preparation:

1. Sieve wheat flour, maida and salt together

2. Add to it 1/2 tsp ajwain and 4 tsp refined oil or melted ghee.

Method:

1. Knead a dough with some luke warm water.

2. Take a roll from this dough and roll it like a chapatti.

3. Then make a fan from this round as done by children out of a paper to make lachhas.

4. Again make a roll.

5. Role like a chapati just from a single side.

6. And keep on hot tawa.

7. Put some pudina leaves and dhania leaves by wetting your hands on one side of the paratha.

8. Cook using oil or ghee.

Standard: Good layered paratha, light green in colour, with a good flavour of mint.