aloo gobi masala

Aloo gobhi masala			No. of Portions	100
Ingredients	QTY	Unit
Cauliflower	8	Kg
Potatoes	3	Kg
Salt	50	Gm
Turmeric	20	Gm
Onion	2	Kg
Fat	1	Kg
Green chilly	30	Gm
Ginger	100	Gm
Garlic	100	Gm
Chilly powder	100	Gm
Coriander powder	150	Gm
Tomatoes	2	Kg
Amchoor powder	50	Gm
Lime	20	Gm
Green coriander	2	Bunch
Garam masala powder	15	Gm
Cumin	100	Gm

Pre-preparations

1.	Wash and cut cauliflower into florets. Soak in warm salted water for 30 min .change water. Cook with turmeric and salt till al dente. Drain and keep aside.
	Slice onions and tomatoes. Make ginger-garlic paste. Extract limejuice. Chop green coriander and green chilly.
	Peel and cut the potatoes. Blanch in boiling water flavoured with turmeric.

Method

	Heat fat .add cumin. Add onions and sauté. Add green chilly and ginger-garlic paste. Fry. Add powdered masalas. Fry well. Add the tomatoes to the tempering. Add potatoes. Cover and cook. Sprinkle water if required.
	Now add cauliflower, mix carefully without breaking the florets. Adjust seasoning.
	Remove from flame, sprinkle limejuice and coriander. Serve hot.

Standard

Yellow in color,Cauliflower florets and potatoes cooked till just done and must not be broken or mashed, with a delicate flavour of spices. Served hot garnished with sliced tomatoes and green coriander.

dal

Dal			No. of Portions	100
Ingredients	QTY	Unit
Tur dal	3	Kg
Green chilly	100	Gm
Turmeric	20	Gm
Salt	100	Gm
Onions	1.5	Kg
Tomatoes	1.5	Kg
Oil	750	Ml
Cumin	25	Gm
Red chilly	50	Gm
Curry leaves	½	Bunch
Coriander leaves	2	Bunch
Ginger paste	75	Gm
Garlic paste	75	Gm
Red chilly powder	75	Gm
Coriander powder	75	Gm

Pre-preparation

1.	Pick, wash and boil dal in sufficient water till soft.

METHOD-1

	Add slit green chillies, turmeric, ginger and garlic, salt, sliced onions and tomatoes.
	Heat oil, crackle cumin, curry leaves and red chillies. Pour over dal. Serve hot garnished with chopped green coriander.

Standard

Well-cooked slightly mashed yellow in color dal, adadequately seasoned, flavoured with tempering ingredients.with a predominant taste of garlic and cumin

fried rice

Fried rice			No. of Portions	100
Ingredients	QTY	Unit
Pulao rice	7	Kg
Fat	2	Kg
Onions	1	Kg
Cinnamon	15	Gm
Cardamom, green	15	Gm
Cloves	20	Gm
Bay leaf	5	Gm
Star anise	10	Gm
Peppercorns	15	Gm
Salt	100	Gm

Pre-preparation:

1.	Pick, wash and soak the rice for 15 to 20 mins
	Slice onions finely. Apply salt and keep aside for 10 minutes. Squeeze the water.

Method

	Heat fat and fry onions in hot fat till golden brown. Drain on absorbent paper. Add whole garam masala to the cooled oil and reheat gently. Add rice and fry well.
	Add salt and hot water-twice the quantity of rice. Mix once and cook till done.
	Serve hot garnished with fried onions.

Standard

Well-cooked separated whole grains of rice, white in color, garnished with golden fried onion slices, served hot.

chicken dungari

Chicken dungari			No. of Portions	100
Ingredients	QTY	Unit
Chicken	12.5	Kg
Onions	3	Kg
Ginger	200	Gms
Garlic	200	Gms
Green chilly	250	Gms
Poppy seeds	200	Gms
Cashew nuts	500	Gms
Curds	3	Kg
Fresh cream	2	Lt
Cardamom	10	Gms
Cinnamon	10	Gms
Cloves	10	Gms
Bay leaf	5	Gms
Kasoori methi	5	Gms
Pure ghee	250	Gms
Salt	100	Gms
Fat	1.5	Kg
Garam masala powder	20	gms

Pre-preparation:

1.	Wash, skin and cut chicken into 10 pieces Apply salt. Soak the poppy seeds.
	Slice onions, chop ginger, garlic, green chilies. Boil along with poppy seeds and grind the mixture to a smooth paste. Soak the cashew nuts in a little warm water, then grind to a smooth paste separately.

Method:

	Heat fat. Fry half the whole spices, add the ground onion paste. Fry without discolouring.
	Add beaten curds a little at a time and saute well till the fat starts to ooze out.
	Add chicken pieces, salt. Cover and cook until chicken is done.
	Add cashew nuts paste, cream and mix well to form and thicken the gravy.
	Light charcoal. Place it in a small katori / degchi. Place it in the chicken gravy without immersing completely. Add remaining whole garam masala, crushed kasoori methi and butter or pure ghee over the live charcoal.
	Cover the dechi immediately so as to trap all the smoke inside.
	Remove the lid after about ½ an hour and remove charcoal vessel. Mix chicken gravy gently. Sprinkle with garam masala powder.
	Serve hot.

Standard

Well cooked curry cuts of chicken pieces in a off-white colour medium thick gravy, having a distinct aroma and flavor of the dungar (smoke). Mildly spiced with an aroma of garam masala

cashew potato curry

Cashew potato curry			No. of Portions	100
Ingredients	QTY	Unit
Potatoes	8	Kg
Cashew nuts (whole)	2.5	Kg
Onions	3	Kg
Ginger	150	Gm
Garlic	150	Gm
Red chilly	100	Gm
Turmeric	20	Gm
Salt	150	Gm
Coconut	8	No.
Green coriander	2	Bunch
Cumin powder	50	Gm
Oil	2	Lt
Lime	20	No.
Green chilly	50	Gm
Curry leaves	1	Bunch
Mustard seeds	50	Gm

Pre-preparation

1.	Peel and cut potatoes into large cubes. Soak cashew nuts in warm water.
	Slice onions, ginger, garlic and green chilies. Chop green coriander finely.
Method	Grate coconut and grind to a smooth paste. Strain through a cloth and extract milk.
	Heat oil. Add mustard seeds and curry leaves.
	Add onions, ginger, garlic, green chilies and sauté.
	Add turmeric and chilly powder. Mix well. Add potatoes. Add water and salt. Cook until potatoes are half done.
	Drain and add cashew nuts. Cook till potatoes are fully done. Add coconut extract. Simmer for 5-7 minutes.
	Add limejuice. Serve hot garnished with green coriander.

Standard

Well-cooked potato cubes and whole cashewnuts in a medium thick gravy, orange red in color adequately seasoned . Mildly pungent having a predominant flavour of coconut. Garnished with finely chopped green