A.

SUBJIS
1.PaneerTikka

Panir Tikka 5.00 persons 50.00 persons 500.00 persons

Ingredients List Quantity Unit Quantity Unit Quantity Unit
Panir 600 g 4.00 kg 40 kg
Capscicum 200 g(3medpieces) 1.20 kg 12 kg
Tomato(forfrying) 2 pieces 1.00 kg 10 kg
DhaniaPatta cup 0.50 liter 4 liter
Preparing Gravy
Ghee
2 TBS
1.00 cup
3 liter
Zeera tsp 1.50 TBS 1 cup
Garammasala(Whole) fewpieces:seewholegarammasalachat 0.50 cup 1 liter
g(10
KashmiriMirchi(Paste) 3 g(2pieces) 20.00 pieces) 200 g
AdrakPaste 1 TBS 0.50 cup 1 liter
KasuriMethi 1 TBS 0.50 cup 1 liter
Tomato Purie 1 kg 6.00 kg 2 crate(60kg)
Magaj Paste 15 g 100.00 gm 1 kg
Kaju Tukuda Paste 25 g 150.00 gm 1 kg
Mawa (grated) 30 g 200.00 gm 2 kg
Cream(Amul) 2 TBS 1.00 cup 2 liter
Butter 1 TBS 100.00 gm 1 kg
MDHgaramMasala 1 tsp 2.50 TBS 1 cup
Salt 1 tsp 2.50 TBS 1 cup
Total Volume 1 liter 6.00 liter 60 liter
Soaking Sauce (To marinate fried panir) 0 0.00
Dahi 1
cup
1.40 liter
14 liter
MustardOil(Ganesh/Dabur/Engine
Brand) 1 TBS 0.50 cup 1 liter
KalaNamak 1 tsp 2.50 TBS 1 cup
ChatMasala 1 TBS 0.35 cup 3 cup
MirchPowder tsp 1.50 TBS 1 cup
KasuriMethi 2 TBS 1.00 cup 200 g
Haldi 1 tsp 2.00 TBS 1 cup
ZeeraPowder 1 tsp 2.50 TBS 1.5 cup
DhaniaPowder 1 tsp 2.50 TBS 1.5 cup
MDHgaramMasala tsp cup 2.5 cup
Recipe Yeild 1.575 Liter 10.50 Liter 105 Liter

Process
1 Preparethesoakingsaucebymixingtheingredientsunderit'slist.
2 Steamtomatoes,drainandblendforthegravy.
3 Cutpanirin1.5inch1.5inch.5inchsquareshapeanddeepfrytillred.
4 Marinatethesepanirinthesoakinfsauce.Thisshouldbefor2to3hours.
5 StirfrycapsicumwithsomeOilanddeepfrythetomatoes(5kg).Keepaside.
6 Preparetomatogravy.(Followthegravycolumnintheingredientlist)
7 Cookfor4560minutes.
8 Addthemarinatedpaneer.Bringtoboilandaddroastedcapsicumandfriedtomatoes.
9 Cookforfewmoreminutes.
10 Adddhanialeavestofinish

ServewithhotbutteredcapatiorJeerariceanddaltadka.
WholeGaramMasala:1portiontejpatta:0.5elaichi:0.25lavang:0.5dalcini:0.25starphal:0.25kalimiri

2.AluGoviDry
AluGoviDry 5.00 persons 50.00 persons 500.00 persons**
IngredientsList Quantit Unit Quantity Unit Quantity Unit
y
Alu 0.50 kg 2.50 kg 12.00 kg
Flower* 2.00 kg 10.00 kg 1.00 DABBA
Chaunce
Oil 0.80 cup 1.00 ltr 2.50 ltr
Rai 1.00 tsp 2.50 TBS 0.40 cup
Zeera 1.00 tsp 2.50 TBS 0.40 cup
GreenChilli 0.50 tsp 0.40 cup 1.20 cup
Ginger(grated) 1.00 tsp 0.75 cup 0.80 cup
Salt 3.00 tsp 0.50 cup 1.00 cup
Haldi 0.50 tsp 0.33 cup 0.50 cup
ZeeraPowder 1.50 tsp 0.33 cup 0.50 cup
DhaniaPowder 3.00 cup 0.63 cup 0.80 cup
ChilliPowder 0.25 cup 0.10 cup 0.20 cup
MDHGaramMasala 4.00 cup 0.75 cup 1.50 cup
AamcurPowder 4.00 tsp 0.38 cup 0.75 cup
DhaniaPatta 1.00 cup 1.00 ltr 2.00 ltr
Yeild 2.00 ltr 1.00 bucket 35 liters
*Note:CauliflowershouldbecleanandNOTlodedwithextraleaves. **Ingredientsbelowneedstobecooked3times
toobtainanyieldof100litersfor500persons.

Process
Peelanddicepotatoesininchcubes.Washanddrain.
Cutflowerneatlywithastrongsteminto1inflorets.Washanddrain.
Preparechaunceaspertheingredientlist.
Addallingredientstillsalt.Cookcoveredtillsubjissoftens.
Addallthepowderedmasalas.
Cookforfewminutesandendwithstirringinthefreshhaniapatta.
Cookcoveredwithoutlosinganywatertogetasucculenttaste.
ORPrepareasfollows:
Steamthevegiesw/oanywater.
Donotovercook.Itmaytakejust10minutestosteam.
Drainifanywaterremains.Allowcoolingdown.
Preparechaunceaspertheingredientlist.
Afteraddinggingerpaste,slowdowntheflameandroastforfewminutes.
Addthepowdermasalaandroastslowlytilltheflavorisreleased.
Addsteamedvegiesandstirfryforfewminutes.
Sprinkledhanialeavesandstironce.Whilestirringtakecarenottomashthevegetables.
Thisgivesagoodconsistencyandiswholesome.

3.PanirMakhanwala

5.00 persons 50.00 persons 500.00 persons

IngredientsList Quantity Unit Quantity Unit Quantity Unit
Butter 2.50 TBS 200.00 gm 2.00 kg
Hing 0.50 tsp 1.00 TBS 0.50 cup
KashmiriMirchiPowder 3.00 tsp 4.00 TBS 2.50 cup
Tomato 1.25 kg 5.50 kg 55.00 kg
Salt 3.00 tsp 0.30 cup 3.00 cup
Haldi 1.00 tsp 4.00 tsp 1.00 cup
kaju(grindtofinepaste) 20.00 g 100.00 gm 1.00 kg
BrownSugar 3.00 TBS 1.00 cup 2.25 kg
Cream 1.00 cup 1.00 kg 10.00 kg
EverestPulaomasala 2.50 tsp 4.00 TBS 2.50 cup
Panir(dicedto1"cubes) 750.00 g 3.50 kg 40.00 kg
DhaniaPatta 0.25 cup 1.50 cup 3.00 liter
ExtraButter 0.75 TBS 4.00 TBS 0.50 kg
RecipeYeild 2.00 liters 10.00 liters 105.00 liters

Process
Washandsteamtomatoes.
Drainexcesswaterandblend.
Washandchoppdhaniapatta.
Washanddicepanirinto1/2inchcubes.
Cooking:
Preparetadkaaspertheingredientlist.
Addtomatopuree.
Addkajupaste,haldi,brownsugar&boil.
AddEverestpulaomasala.
Addcream,saltandpanir.
Bringitbacktoboil.Holdfor12minutes.
Switchoffandstirintheremainingbutteranddhaniapatta.

4.AluChurChruri
5persons 50persons 500persons
IngredientsList Quantity Units Quantity Units Quantity Units
Alu 0.80 kg(1literafter 12.00 kg 120 kg
cutting)
Oil 5.00 tbs 1.80 liter 18 liter
Rai 1.50 tsp 0.60 cup 6 cup
Hing 0.75 tsp 0.30 cup 3 cup
Haldi 0.75 tsp 0.60 cup 6 cup
ChilliPowder 1.00 tsp 0.50 cup 5 cup
Salt 1.25 tsp 0.90 cup 9 cup
DhaniaPatta 3.00 tbs 1.20 liter 12 liter
yield 1.25 liter 0.90 Bucket 9 Bucket
Averageservingperhead 250 ml 180 ml 1800 ml

Process
Peelwashandcutpotatoesinfingershape(4squaremmwide&2inchlong).
Washthecutpotatoesnicelyinwater.Drainallwater.
Heatoilinathickkadhaito175190C.
Addrai.Waittillitcracksopen.Addhingandpotatoes.
Stirfryforawhileandaddsalt.Cookundercover.
Keepstirringfromtimetotimereplacingthelideverytime.
Addhaldiandchillipowdertowardstheendofcooking.
Cookforfewminutesfurthertilldarkbrownshadeisobtained.
Stirindhaniapattaandswitchoffthefire.
Notes:forlargerscalesthefireandkadhaineedstobepropertionallybigandforevenlargerscalethecookingshouldbedividedto
appropriatemultiplebatches.
Inlargescaleaddhinglatertoavoidsticking.
Smallamountofwatercanbeaddedatanintermediatestagetoavoidtotaldryness.
Suggested Accompaniments: khichiri or Roti or plain paratha.

5.Avial
IngredientsList Quantity Unit
NumberofPersons 5 persons 50.00 persons 500 persons
RecipeYield 1.5 liter 10.00 liters 98.00 liter
Water 0.75 cup 1.00 liter 10.00 liter
Sudan 175 g 1.25 kg 15.00 Kg
WhiteBhopla 250 g 1.50 kg 20.00 Kg
LalBhopla 150 g 1.00 kg 12.00 Kg
Beans 125 g 0.75 kg 8.00 Kg
Carrot 80 g 0.60 kg 6.00 Kg
Kaccakela 200 g 1.50 kg 15.00 Kg
Total 980 g 6.60 kg 76.00 Kg
Salt 1.75 tsp 2.50 TBS 1.00 kg
Haldi 0.25 tsp 3.00 TSP 0.69 cup
Curd(thicklyset) 0.5 cup 4.00 Cup 10 liter
CoconutPaste 1 cup 2.75 pieces 35.00 pieces
GreenChilli 1.25 no 8.00 pieces 250.00 g
Chaunce
CoconutOil 1.5 TBS 0.75 cup 2.50 liter
KadiPatta 5 1.00 Cup 3.00 liter


Process
Cutallsubjisin2inchlongfingershape.
Grateandgrindcoconutwithlittleornowater.
Add1/4thportionofcurryleavesandgreenchiliwhilegrinding.
Boilwateralongwithhaldiandsalt.
Addwhitepumpkinandbeans.Stirandcover.
After2minutesaddsudan,andcarrotandbringbacktoboil.
Addremainingsubjisafter2minutes.Cooktogethertilltenderness.
Addgroundcoconut.Stirandcookfor2to3minutesmore.
Heatcoconutoilinasmallkadhai.
Addremainingcurryleavesandstirinthecontentsintothecookedsubjis.
Switchoffgasaddcurdinend.

NB:Consistencyshouldnotbeliquid,wateryorflowdownratheritshouldbethick.
Kacakelaandsuranabsorbswater,sotakecare.
SuggestedSideDishes:PlainRice,shambar,rasam,papadam/apalm

 B.RiceItems
1.DwadashiKichiri

DwadashiKichiri 5.00 persons 50.00 persons 500.00 persons

IngredientsList Quantity Units Quantity Units Quantity Units
Rice 0.50 cup 2.50 kg 25.00 kg
MungDal 0.50 cup 2.50 kg 25.00 kg
Carrot 0.50 cup 1.50 kg 10.00 kg
Beans 1.25 cup 2.50 kg 20.00 kg
Peas 1.00 cup 1.50 kg 15.00 kg
Pumpkin 1.50 cup 3.50 kg 40.00 kg
Dudhi 0.50 cup 2.00 kg 25.00 kg
Cauliflower(1inch 2.25 cup 4.00 kg 40.00 kg
florets)
TotalVegies 7.00 cup 15.00 kg 150.00 kg
Palak 4.00 cup 10.00 bundles 100.00 bundles
Tadka
Ghee 0.67 cup 1.00 kg 8.00 kg
Panchphodan 2.25 tsp 0.50 cup 5.00 cup
Hing 1.13 tsp 2.00 tbs 20.00 tbs
Curryleaves 8.00 piece 0.25 cup 2.50 cup
Chilli 2.00 piece 0.50 cup 1.00 liter
Ginger 3.50 tsp 0.75 cup 7.50 cup
Tomato(chopped 4.00 piece(300 2.50 kg 25.00 kg
cubes) gm)
Haldi 1.50 tsp 0.33 cup 3.33 cup
Salt 3.38 tsp 1.00 cup 10.00 cup
Water 6.75 cup 2.75 buckets 27.50 buckets
yield 2.80 liter 2.75 buckets 27.50 buckets
Averageperhead 0.56 liter 0.55 liter 0.55 liter
serving

CookingInstructions:
Cutandwashandvegiesasfollows.
Carrot:Peel&cutinto1/4inchcubes
Beans:1inchslant/long
 Pumpkin:1/2inchcubes
Dudhi:1/2inchcubes
Cauliflower:1inchflorets
Palak:Chopped1inchthick
Tomato:0.25inchchoppedcubesforsmallscaleandblendedforlargescale.
Chili:sliceintwolengthwise.
Ginger:chopfineorgrate
Preparation:
Boildalanddudhitogeherforawhileandthenaddbeans,carrotandcooktillsoftens.
AddRice,freshpeasandbhoplaandcooktilldone.
Inthemeantimedeepfry(ORforsmallquantityroastwithlittleoil)theflower.
AddfriedCauliflower.Addpalak.Cookalltogethertillthekhichriisdone.
Use1/3rdgheetoprepareatomatopaste.
Forthisheatgheeandaddzeerafollowedbygingerandtomato(eitherchoppedorpurieed)
Addaportionofsaltandhaldiandcooktillapastelikeconsisitencyandatthispointthegheewillresurface.

Preparetadkawithremaining2/3rdghee.
Tadka:Heatgheeandoneafterother:Panchfodan,Hing,mirchi,ginger,Karipatta,haldi,salt,Tomato,Haldiandsalt.

Makesurepreviousitemiswellcookedbeforeaddingthenexttoghee.
4.AddtheTadkatocookedkhichirimix.Adddhaniapatta.
Notes:Largequantitykhichirireqiuresextraattentionasitcanburnatbottom.
Forlargescalestartwithlesswaterandalwayskeepsomeextrahotwaterreadytoadjustasperrequirement.

Onebundlepalakweighsaround400to500gm.
Suggestedsidedishes:Moltenclearghee,Dahi,acar,papad.
Itformsawholesomemealandcanbeservedasabrunch.

2.Biriyani

NumberofPersons 5.00 persons 50.00 persons 500.00 persons
RecipeYield 2.00 litrers 20.00 liters 175.00 litersor17&1/2
bucket
IngredientsList Quantity Unit Quantity Unit Quantity Unit
Rice 1.32 cup 3.33 kg 30.00 kg
Vegetables 0.00
Beans 0.75 cup 0.50 kg 6.00 kg
Carrot 0.75 cup 0.50 kg 6.00 kg
CauliFlower 1.00 cup 2.00 kg 15.00 kg
Alu 1.00 cup 1.25 kg 10.00 kg
Peas 0.75 cup 1.00 kg 8.00 kg
Totalvegies 4.25 kg 5.25 kg 75.00 kg
Tadka
Ghee 0.50 cup 1.25 liter 8.00 liter
Zeera 1.33 tsp 0.75 cup 4.00 cup
Kaju 0.33 cup 3.00 cup 7.00 liter
HaraMirchi(Sliced) 1.33 no 12.00 NO 1.00 liter
Vegetables
Tomato(Chopped) 0.50 kg 5.00 kg 45.00 kg
KashmiriChilliPowder 1.50 tsp 0.33 cup 3.00 cup
EverestBiryaniMasala 3.00 TBS 1.67 cup 3.50 liter
Haldi 0.67 tsp 2.00 TBS 1.00 cup
BOilinghotWater 2.50 cup 6.50 liter 60.00 liter
DhaniaPatta 0.50 cup 5.00 cup 1.00 bucket
PudinaPatta 1.00 cup 10.00 cup 2.00 bucket

CookingInstructions:
Prepreparation:
Washandcutvegiesasfollows.
Beans:Slant&1"long
Carrot:Peel,washandcut1"finger
CauliFlower:1inchfloretswithstick.
Alu:peelanddiceinto1"cube.Washoncemore.
Prepapration:
PrepareTadkaastheordergiveniningredientslist.
2.Cookthevegetablesfor5minutesbeforeaddingtomatoes.
Cookthetomatoesfor35minutes.
Cookriceintheboilingwaterfor20minutes.
Flameshouldbelowandcoverwithatightlid.
Switchoff,uncoverandstircarefullythecontents.
AddchoppedPudina&Dhaniapattaasyoustir.
SarvewithRaitaandPapad.
SuggestedSideDishes:Raita,Papad,Chole,Puri

GeneralInstructionsshouldinclude:PreferablyCooklargequantityin2batches,dependingonsizeofavailablevesselsandfireintensity.

1bucket=10liters
ReplacechangeallChauncetermbyTadka.

3.Zeerarice

ZeeraRice 5.00 persons 50 persons 500 person

Ingredients Quantity Unit Quantity Unit Quantity Unit
Rice 0.25 kg 3 kg 25 kg
Ghee 2.50 TBS 0.5 liter 5 liter

Zeera 1.50 TBS 1 cup 2 liter(1kg)
KashewNuts 3.50 TBS(25gm) 0.5 liter 5 liter
GreenChilli(Sliced) 4.00 pieces 1.25 cup 2.5 liter
DhaniaPatta 0.50 cup 1 liter 1 bucket
Salt 1.50 tsp 0.5 cup 1 kg
ServingSize:200mlperHead
Findoutweightequivalentof1literofcashew
nuts.

CookingInstructions:
Cookricewithexcesswater.Drainandcool.
Donotovercooktherice.Itshouldbecookedandyetbefirm.
Spreadthericeontoaflatsurfaceandcoolandthenpiletoamass.
Choppdhaniapattaandwash.Washcutthechiliin2slices(vertically).

Preparetadka:
Heatgheetomoderatelyhightemperature.
Throwinthecuminseeds.Tossthemastheycrackandturnbrown.
Addthecashewnuts.Assoonastheyturnbrownaddthecookedrice.
Addsalt.Stirfryoverhightemperature.
Stirinthechoppeddhaniapatta.Switchoff.

4.Pulav

PULAV 5 persons 50 persons 500 persons

Ingredients Quantity Unit Quantity Unit Quantity Unit
BasmatiRice 0.25 kg 3.00 kg 25 kg
Gajar 0.5 cup 0.50 kg 5 kg
Beans 0.5 cup 0.50 kg 5 kg
Peas 0.5 cup 1.00 kg 7.5 kg
Potatoes 0.75 cup 1.25 kg 10 kg
Cabbage 0.5 cup 0.50 kg 5 kg
Capcicum 1 medium 0.30 kg 2.5 kg
size
HalfCashew 25 gm(3tbs) 0.50 liter 5 liter
DesiGhee 3 TBS 0.50 kg 5 kg
WholeSpices 0
TejPatta 2 pieces 1.00 cup 1 liter
StarPhal 5 pieces 0.50 cup 0.5 liter
GreenElaichi 3 pieces 0.25 cup 0.5 liter
Lavng 5 pieces 1.50 TBS 1 cup
KaliElaichi 3 pieces 4.00 TBS 0.5 liter
Dalcini 3 pieces 4.00 TBS 0.5 liter
Zeera 2 tsp 0.50 cup 1 liter
Haldi(Optional) 0.5 tsp 2.00 TBS 1 cup
BadsahPulaoMasala 2 tsp 50.00 gm(100 400 gm
ml)
Sugar(optional) 2 tsp 0.50 cup 1 liter
Salt 2 tsp 0.50 cup 1.25 kg
DhaniaPatta 0.5 cup 1.25 liter 1 bucket
Yeild 1 liter 12.00 liter 105 liter
Perheadserving:200ml

.5kgriceproduces1.8literofrice

CookingInstructions:
Washandcutallthevegiesasfollows:
Gajar:Peelandcut4mmby2inchlongfinger.
Beans:2inchlongbutslant.
Potaotes:sameasgajar
Cabbagge:longshreds
Capsicum:longshreds
Splitchiliintwovertically.
Mixallwholespicesandkeepseparately.
Heatbutterinthickbottompot.
Addthehotwholespices.
Addzeera.
Addthevegetables.
 Cookfor510minutes.
AddRice(washedanddrainedbefore).
Addhotwater,saltandallotherspices.
BringtobOilwhilestirringtimetotime.
Cookfor5minutes.
Coverwithatightlid.Lowerthefire.
Cookfor20minutes.
Switchoffanduncover.Stirinthechoppedandwashedfreshcorianderleaves.

5.KhichiriPlain

KhichiriPlain 5.00 persons 50.00 pesons 500.00 pesons

IngredientsList Quantity Unit Quantity Unit Quantity Unit
Rice 1.00 cup 2.00 kg 20.00 kg
Moongdal 1.00 cup 2.00 kg 20.00 kg
Doodhi 250.00 gm 2.50 kg 25.00 kg
Bhopla 250.00 gm 2.50 kg 25.00 kg
Ghee 3.00 TBS 0.50 liter 5.00 liter
Rai 1.00 tsp 0.25 cup 3.00 cup
Zeera 1.00 tsp 0.25 cup 3.00 cup
Hing 0.50 tsp 0.20 cup 2.00 cup
KadiPatta 15.00 pieces 0.50 liter 5.00 liter
GingerPaste 2.00 TBS 1.25 cup 3.50 liter
Haldi 2.00 tsp 0.40 cup 4.00 cup
Salt 3.00 tsp 0.66 cup 2.50 kg
DhaniaPatta 0.25 cup 0.75 liter 6.00 liter
Yield 3.00 liter 30.00 liter 300.00 liter

CookingInstruction:
Cutandwashandvegiesasfollows.
Pumpkin:1/2inchcubes
Dudhi:1/2inchcubes
Ginger:choppfineorgrate
DhaniaPatta:Chopfine.
Preparation:
Boildalanddudhitogeherforawhileandthenadddoodhiandcooktillitstartssoftening.
AddRiceandbhoplaandcooktilldone.
Addsaltandhaldiandcooktogethertillsemisolidconsisitencyisreached.
 Preparetadka.
Tadka:Heatgheeandoneafterother:Rai,zeera,Hing,kadipatta,gingerpasteandhaldi.
Makesureprevitemitemiswellcookedbeforeaddingthenexttoghee.
4.AddtheTadkatocookedkhichirimix.Adddhaniapata.
Notes:Largeqtykhichirireqiuresextraattentionasitcanburnatbotom.
Forlargescalestartwithlesswaterandalwayskeepsomeextrahotwaterreadytoadjustasperrequirrement.

Onebundlepalakweighsaround400to500g.
Suggetsedsidedishes:Moltenclearghee,Dahi,acar,papad.
Itformsawholesomemealandcanbeservedasabrunch.

 C.SOUPS
1.TomatoSoup
5 persons 50 persons 500 persons
IngredientsList Quantity Unit Quantity Unit Quantity Unit
Tomatoes 1.00 kg 9.00 kg 90 kg
TomatoPure 2.50 cup 6.00 Liter 60 Liter
Salt 1.50 tsp 0.50 cup 1.5 kg
Cream 1.25 tsp 0.25 cup 1 Liter
Sugar 2.00 TBS 0.50 cup 1.25 kg
RedTomatoSauce 2.50 TBS 3.00 cup .
Maida 1.50 TBS 1.25 cup 3 Liter
Butter 0.25 cup 2.50 cup 5 kg
FreshLemonJuice 0.50 tsp 1.50 TBS 1 cup
FreshParsley(chopped) 2.00 TBS 1.25 cup 3.5 Liter
Creamfortopping 2.50 tsp 0.50 cup 1.25 Liter
Yield 5.00 Bowls 50.00 Bouls 500 Bouls

CookingInstructions:
PreparingtomatoPure.
Boiltomatoinexcesswatertillitsoftensandskinsplits.
Dontoverboil.
Drain,coolandpassthroughasievetoremoveseedsandskin.
Thismaytakelongtime.
Forlargescaledirectlyblendtheboiledtomatoandavoidaddingtomatosauceandusesomewatertoadjustconsistency.
Heatbutterinthickbottompot.
Addmaidaandcookwhilestirringconstantly.
Whenmaidaiscookedandexpandsaddthetomatosauceandtomatopuree.
Addcream,sugar,salt.Cooktogethertilldesiredconsistencyisreached.
Switchoffandstirinchoppedparsleyandfreshlemonjuice.
Serveeachboultoppingwithfreshcream.

2.MinestroneSoup

Minestronesoup 5.00 persons 50.00 persons 500.00 persons

IngredientsList Quantity Unit Quantity Unit Quantity Unit
Beans(1"long) 80.00 gm(2/3rd 0.50 kg 6.00 kg
cup)
Carrot(4mmslice) 50.00 gm(1/4th 0.40 kg 4.00 kg
Cup)
Capsicum(1/2"cubes) 50.00 gm(1/4th 0.40 kg 4.00 kg
Cup)
juccini(4mmslice) 80.00 gm(1cup) 0.60 kg 6.00 kg
Tomato(Choppfine) 400.00 gm 3.00 kg 30.00 kg
Basilleaves(choppe) 1.00 TBS 50.00 gm 300.00 gm
Parsley 1.00 TBS 50.00 gm 300.00 gm
CeleryStick 1.00 stick 5.00 sticks 3.00 bundles
Thyme 3.00 sprigs 10.00 sprigs 2.00 pack
Rolemerry 3.00 sprigs 20.00 sprigs 2.00 pack
Fennelbulbs 1.00 largepiece 4.00 pieces 1.50 kg
RajmaBeans 0.25 cup 0.50 kg 5.00 kg
Salt 1.75 tsp 0.30 cup 1.00 kg
BrownSugar 0.10 kg 3.00 cup
(750gm)
WaterorVegetablestock 1.25 Liter 10.00 Liter 100.00 Liter
Tadka 0.00
Butter 1.00 TBS 0.10 kg 1.00 kg
Hing 2.00 tsp 1.00 TBS 0.75 cup
BlackPepperpowder 2.00 tsp 1.00 TBS 0.75 cup
ExtraVirginOliveOil 1.00 TBS 6.00 TBS(90ml) 1.00 litre
CeleryStick(Choppedfine) 1.00 tsp 2.00 tsp 1.00 Liter
FreshLemonJuice 0.50 tsp 1.00 TBS 1.00 cup
Yield 1.50 liter 10.50 Liters 105.00 Liters
ServingSizeperHead 200.00 ml 200.00 ml 200.00 ml

CookingInstructions:
Washandcutallvegiesandherbsasfollows:
Beans(1"long)
Capsicum(1/2"cubes)
 Tomato(Choppfine)
Chopcelerysticks,fennelbulb,Basilandparsleyfine.
PreparingVegetablestock:
Boilwateralongwithsomechoppedcarrotandsimilarvegetables.
AddFennelbulbsthyme,rosemerryandcelery.Cookcoveredoveralowflameforhalfhour.Filterandsavetheliquidtouseas
vegetablestock.
Savesomechoppedfennelbulbandceleryfortadka.
PreparingtheSoup:
Cooksoakedrajmainapressurecooker.Halfhourafterfirstwhistle.
Chaunce:seeingredientlist.
Addallvegiesexcepttomatoes.Cookfor1015minutes.
Addchoppedtomatoes.Addsalt.Cookovermediumtohighflamecovered.
Addvegetablestockandcookedrajmaonlywhentomatoesaresufficientlycooked.
Addbrownsugar.
Cookfor15to20minutes.
ForLargescaleCooking:Packthefreshherbsinamuslinclothexceptbasil&parsleyandputinthesoup.
Cookalltheingredientstogetherfor.5hour.
FinishwithstirringinOliveoil,lemonjuice,freshbasilandparsleyleaves.
Stirforfewminutessothattheoliveoilisabsorbedbythesoup.

3.ArtichokeBisque

ArtichokeBisque 5.00 persons 50.00 persons 500.00 persons

IngredientsList Quantity Unit Quantity Unit Quantity Unit
Butter 2.5 tbs 250 gm 2 kg
hing 1.25 tsp 0.25 cup 2.5 cup
BlackPepperPowder 1.25 tsp 0.25 cup 2 cup
RedBhoplaCubes(1/2 1.25 cup 3.5 liter 3.5 bucket
inch)
MashedBoiledPotatoes 0.5 cup 1.25 liter 1 bucket
ArtichokeHearts 5 piece 8 cans 80 cans
Salt 1.5 tsp 0.4 cup 1 kg
VegetableStock 1 liter 10 liters 10 bucket
Freshthymesprigs 10 sprigs 2 packs(~100 20 packs
sprigs)
RecipeYield 1.2 liter 12 liters 12 bucket

CookingInstructions:
Washandsliceartichoketo5pieces.
 Mashboilpotatoesandkeepready.
Washandkeepredpumpkincubesready.
HeatButter.
Sauthingandblackpepperforfewmoments.
Tossintheartichokeslices.Cookforamoment.
Addpumpkinandsalt.Cookcoveredovermediumflametillpumpkinbecomestender.
Addthevegetablestockandboiltogetherfor.5hour.
Removefromflameandblendtosmoothness.
Servewithfreshthymesprigs.

4.VegclearSoup

VegClearSoup 5.00 persons 50.00 persons 500.00 persons

IngredientsList Quantity Unit Quantity Unit Quantity Unit
Beans 0.2 cup 2 cup 20 cup
Cabbage 0.25 cup 2.5 cup 25 cup
Gajar 0.125 cup 1.25 cup 12.5 cup
RedCapsicum 0.2 cup 2 cup 20 cup
GreenCapsicum 0.2 cup 2 cup 20 cup
Broccoli 0.2 cup 2 cup 20 cup
SaltCornFlour 2.5 tbs 25 tbs 250 tbs
VegetableStock/Water 1 liter 10 liter 100 liter
Salt 1.25 tsp 12.5 tsp 125 tsp
FeshParsleyLeaves 2 tbs 20 tbs 200 tbs
Yield 1.2 liter 12 liter 120 liter

CookingInstructions:
Chopbeansfine2to4mmwide.
Cutcabbage1/2sqinchflatsquareshape.
Cutcapsicuminsameshape.
Cutbroccoliin1/2sqinchflorets.
Choppparsleyinfinebits.
Mixcornflourwithwater(3timesvolumeofcornflour).
Boilvegetablestockorwater.
Addsaltandallthevegetables.
Boiltillthevegetablesarecookedbutyetfirm(aldente).
Stirinthecoernflowerwater.
Boilforaminute.
Swithoffandservewithfreshchoppedparsley.
5.MixVegSoup

MixVegSoup 5.00 persons 50.00 persons 500.00 persons

IngredientsList Quantity Unit Quantity Unit Quantity Unit
Tomato 250 g(4largetamato) 2.50 kg 25.00 kg
Bhopla 100 g 1.00 kg 8.00 kg
Potatoes 150 g(1largepotato) 1.50 kg 15.00 kg
Gajar 75 g(1medsize 750.00 gm 8.00 kg
carrot)
Butter 2.5 tsp 0.50 cup 1.50 liter
ExtraVirginOliveOil 2 tsp 0.30 cup 3.00 cup
Hing 0.25 tsp 2.00 tsp 0.50 cup
BlackPepper 0.25 tsp 2.00 tsp 0.50 cup
BasilLeaves 0.25 cup 2.00 cup 1.00 kg
DriedOregano 2 tsp 2.00 TBS 1.50 cup
Salt 1.5 tsp 0.40 cup 4.00 cup
VegetableStock/water 1 liter 10.00 liter 80.00 liter
LemonJuice 0.4 tsp 4.00 tsp 0.75 cup
RecipeYeild 1.2 Liter 12.00 Liter 100.00 Liter

CookingInstructions:
Washandcutallthevegetablesinor1inchcubes.
Washandchoppthebasilleaves
Heatbutter.
Sauthingandblackpepperforfewmoments.
Addallvegetables(excepttomato).Stirfryfor5minutes.
Addvegetablestock/waterandbBoilalltogetherwithsaltleavingasidetomatoes.
Addtomatoeswhenthevegetableshalfcooked.
Cooktogetherfor15minutes.
Switchofandblendtosmoothness.
Stirinoliveoil,lemonjuiceandchoppedfreshbasilleaves.




 D.Dalitems
1.TurdalTadka
5.00 persons 50.00 persons 500.00 persons
IngredientsList Quantity Unit Quantity Unit Quantity Unit
Turddal 0.30 kg 2.50 kg 25.00 kg
TomatoPaste
Ghee 1.00 TBS 0.50 cup 1.50 liter
Zeera 1.00 tsp 3.00 TBS 2.00 cup
GingerPaste 1.00 TBS 0.50 cup 1.50 liter
Tomatoes 3.00 medlarge 1.50 kg 15.00 kg
size
ChilliPowder 0.25 tsp 2.50 tsp 0.50 cup
JeeraPowder 1.50 tsp 0.25 cup 2.50 cup
DhaniaPowder 1.50 cup 0.25 cup 2.50 cup
Haldi 1.00 tsp 0.20 cup 2.00 cup
Salt 1.50 tsp 0.30 cup 2.50 cup
Tadka
Ghee 1.00 TBS 0.68 cup 1.67 Liter
Rai 2.00 tsp 0.33 cup 3.33 cup
DryChilli 2.00 pieces 0.33 cup 3.33 cup
Hing 1.00 tsp 0.17 cup 1.67 cup
KadiPatta 5.00 pieces 0.33 liter 3.33 liter
DhaniaPatta 1.00 tsp 0.33 liter 3.33 liter
Salt 1.00 tsp 0.30 cup 2.75 cup
Yeild 2.10 liter 17.50 liter 5.00 Tub

CookingInstructions:
WashandBOildalandkeepaside.
Preparetomatopaste(seeingredientlist).
Washandblendthetomatoes.
Heatgheeinathickbottompot.
Addzeera.Stir.Whenturnbrownaddgingerpaste.
Roastgingertilllightbrown.Slowdowntheflameandaddallthepowderedspices.
Roastbrieflytilltheflavorofmasalaisreleased.
Addblendtomatoes,saltandhaldi.Cooktillthegheesufacesback.
Constantstirringisessentialtoavoidburning.
 AddbOileddaltoit.BringbacktobOil.
Addremainingsalt.BOilfor2minutes.
Addtadka:
Heatgheeinakadhai.
Addraiandwiattillallofitcracksanddone.
Adddryredchili.Stirforfewseconds.
Addhingandwaittillhingiscooked.
Sitrinthekadipatta.Whendonequicklytransferthecontentstotheboilingdal.Coverandboilbriefly.
Switchoffandstirinfreshlywashedandchoppedgreendhaniapatta.
4.Moongdal

5.00 persons 50 persons 500.00 persons

IngredientsList Quantity Unit Quantity Unit Quantity Unit
Moongdal 1.00 cup 6.00 kg 20.00 kg
Potatoes 2.00 MediumSize 3.00 kg 10.00 kg
TomatoPaste 50.00 16.66666667 0.00
Ghee 1.00 TBS 0.50 Liter 1.50 Liter
Jeera(forPaste) 1.00 TBS 1.00 Liter(4 3.00 cup
cups)
GreenChilli 2.00 tsp 0.75 cup 2.50 cup
Ginger 1.50 TBS 0.50 Liter(2 1.50 Liter
cups)
DhaniaPowder 2.00 tsp 0.75 cup 2.00 cup
JeeraPowder 2.00 tsp 0.75 cup 2.00 cup
Haldi 1.25 tsp 0.66 cup(2/3rd 2.00 cup
cup)
Tomato 2.00 LargeSize 4.00 kg 12.00 kg
Tadka
Ghee 1.00 TBS 0.50 Liter 1.50 Liter
Rai 1.25 tsp 0.75 cup 2.25 cup
RedChilli 2.00 pieces 1.00 cup 3.00 cup
Hing 0.75 tsp 0.50 cup 1.50 cup
kadipatta 8.00 pieces 0.50 Liter 1.50 Liter
DhaniaPatta 1.00 tbs 1.00 Liter 3.00 Liter
Butter(optional) 0.50 TBS 0.25 kg 0.50 kg
Salt 2.50 tsp 1.60 cup 5.50 cup(1.75
kg)
Yield 2.00 liters 1.57 dabba(55 5.25 Tub
liters)

CookingInstructions:
Soakzeeraforzeerapasteforanhourandthenblendtosmoothpaste.
WashandBoildalandkeepaside(1bigTub).
Washandchop(orslitin2)greenchiliandwashandblendgingertopaste.
Preparetomatopaste(seeingredientlist).
Washandblendthetomatoes.
Heatgheeinathickbottompot.
Addzeerapaste.Stir.Whenturnbrownaddgingerpaste.Addtheslitgreenchilies.
Roasttilllightbrowncolorisreached.Slowdowntheflameandaddallthepowderedspices.
Roastbrieflytilltheflavorofmasalaisreleased.
Addblendtomatoes,saltandhaldi.Cooktillthegheesurfacesback.
Constantstirringisessentialtoavoidburning.
Addboileddaltoit.Bringbacktoboil.
Addsalt.Boilfor2minutes.
Addtadka(seeingredientlist)
Seepreviouscookinginstruction.
Cutaluinfingershape(4mmby2inch).Deepfrytillbrown.
Stirinthefriedpotatoesalongwiththechoppedfreshcorianderandbutter.

3.TraditionalSambar

5.00 persons 50 persons 500.00 persons

IngredientsList Quantity Unit Quantity Unit Quantity Unit
turdal 0.50 cup 1.00 kg 12.00 kg
Imli 20.00 g 175.00 g 2.00 kg
curryleaves 15.00 leaves 0.25 liter 3.00 liter
Vegetables 0.00 0.00
Tomatopaste 2.00 medumsize 1.00 kg 10.00 kg
Drumsticks 1.00 normalsize 0.50 kg 5.00 kg
Pumpkin 1.00 cup 0.75 kg 8.00 kg
SimlaMirch 0.75 cup 0.50 kg 5.00 kg
Bhindi 0.75 cup 0.50 kg 5.00 kg
Alu 0.50 cup 0.25 kg 4.00 kg
Total 3.50 kg 37.00 kg
Salt 3.00 tsp 0.50 cup 5.50 cup(1.75
kg)
haldi 1.00 tsp 2.00 TBS 1.50 cup
MelkoteSambar 2.00 TBS 1.00 cup 2.75 liter
Masala*
MasalaWet 0.00 0.00
Ghee 0.50 tsp 2.00 TBS 1.50 cup
Dhania 3.50 TBS 2.00 cup 4.00 liter
methi 0.50 tsp 1.00 TBS 0.50 cup
Lalmirchi 1.00 pieces 5.00 g 15.00 g
Kashmirimirchi 3.00 pieces 25.00 g 30.00 g
Channadal 1.00 TBS 0.50 cup 1.00 liter
LGHing(solid 1.00 tsp 1.50 TBS 1.00 pack
compound)
Coconuts 0.50 ofmedsize 3.50 no. 40.00 no.
coconut
Gur(Optional) 25.00 g 125.00 g(2/3rd 1.50 kg
Cup)
CHOWNK 0.00
ghee 2.00 TBS 1.00 cup 2.50 liter
Rai 1.00 tsp 1.00 cup 2.25 cup
RecipeYeild 2.10 Liter 15.31 Liter 5.00 Tub(big)

CookingInstructions:
Soakimliwithwaterforanhour.Squeee&filter.Savetheextractedliquidpart.
WashCutthevegetablesasfolows:
Drumsticks:2InchLong
Pumpkin:2inchcubes
SimlaMirch:2sqinchflat
Bhindi:2inchLong
Alu:2inchlongfinger
Boilthecutandwashedvegetablewithimliextract,salt,andhaldi.
RoastthewetsambarmasalaingredientswithlittleOilandgrindtopastewithcoconuts.
Cookdalseparatelyandwhendoneaddthewetsambarmasala.
Adddrysambarmasalaandcookfurtherforawhile.
Combinethevegies&dal.Stirinfreshcurryleaves.
 Whenthesolutionisfoaming,thatmeansthatitisbeingcooked.Keepstirringwhileitisbeingcooked.

Whenthefoamingstops,thatisanindicationthatitiscooked.Crushthefreshcurryleaveswithhandandaddtoboiling
sambar.
Tadka:HeatGheeuptothesmokepoint.
Addrai.Waittillallofitcracks.
Addthetadkatosambar,stirwellandfinish.

*MelkoteSambarMasala:
HaldiStick 200 g
ChanaDal 250 g
UradDal 100 g
DalchiniSticks 50 g
Khaskhas 250 g
AkhaDhania 1 kg
Methi 100 g
Jeera 250 g
BlackPepper 250 g
Hing 50 g
CurryLeaves 0.5 liter
RedChilli 1 kg
KashmiriChilli 0.5 kg
Yeild 7 liter

4.InstantSambar

InstantSambar 5.00 persons 50 persons 500.00 persons

IngredientsList Quantity Unit Quantity Unit Quantity Unit

turdal 0.50 cup 1.00 kg 12.00 kg
Imli 20.00 g 175.00 g 2.00 kg
Salt 3.00 tsp 0.50 cup 5.50 cup(1.75kg)
haldi 0.50 tsp 1.50 TBS 1.30 cup
Hing(powder) 0.5 tsp 1.50 TBS 1.25 cup
Vegetables
Tomatopaste 2.00 medumsize 1.00 kg 10.00 kg
Drumsticks 1.00 normalsize 0.50 kg 5.00 kg
Pumpkin 1.00 cup 0.75 kg 8.00 kg
SimlaMirch 0.75 cup 0.50 kg 5.00 kg
Bhindi 0.75 cup 0.50 kg 5.00 kg
Alu 0.50 cup 0.25 kg 4.00 kg
Total 3.50 kg 37.00 kg
ShaktiSambarMasala**4 2.00 TBS 1.25 cup 3.00 liter
tsp
Coconuts 0.50 ofbigsize 3.50 no. 40.00 no.
coconut
Gur(Optional) 25.00 g 125.00 g(2/3rd 1.50 kg
Cup)
curryleaves 15.00 leaves 0.25 liter 3.00 liter
Tadka
ghee 2.00 TBS 1.00 cup 2.50 liter
Rai 1.00 tsp 1.00 cup 2.25 cup
RecipeYeild 2.00 Liter 15.25 Liter 175.00 liters(5Tub)

**MadeatErode,TamilNadu,availableatAnnapurnaSouthIndianstoreatMatunga,Mumbai

CookingInstructions:
Soaktamarindinwaterforhalfhour.
BoilTurdalandkeepseparately.
Cutthevegetablesintoappropriateshapes(seeTrditionalSambarRecipe).
Squeezethetamarindandfilteroutthetamarindwater.
Savetheimliwaterforuse.
Boilthetamarindwater.
Addturmeric,hingandsalt(onethird).
Whenthesolutioncomestoboil,adddrumsticks,potato,bhindi,capsicumandpumpkin.
Afterthevegetablesare80%cooked,addwetgrindcoconutpaste,boiledturdal,ShaktiSambarMasala,salt(twothirds),Curry
leavesandjaggery.
Whenthesolutionisfoaming,thatmeansthatitisbeingcooked.Keepstirringwhileitisbeingcooked.
Whenthefoamingstops,thatisanindicationthatitiscooked.
Tadka:Heatgheeinapantillsmokepoint.Addmustardseeds,waittillitcracks.AddCurryleaves.
StirintadkamixtureintothecookedSambar.

5.Raita(KakdiTomato)

5 persons 50 persons 500 persons

Kakdi(0.25"cubes) 0.50 cup 0.50 kg 5.00 kg
Tomato(0.5"cubes) 0.25 cup 0.25 kg 2.50 kg
Carrot(grated) 0.25 cup 0.50 kg 5.00 kg
DhanaiaPatta 1.00 TBS 2.00 cup 20.00 liter
Greenchilli(fine 0.25 tsp 1.00 TBS 1.00 cup
chopp)
Salt 0.75 tsp 3.00 TBS 1.80 cup
Sugar 1.50 tsp 0.36 cup(1/3rd 3.00 cup
Cup)
RostedZeeraPdr 0.50 tsp 2.00 TBS 1.50 cup
Roastedblackpepper 0.25 tsp 1.50 TBS 0.75 cup
pdr
Curd 2.00 cup 4.50 liter 45.00 liter
Water 0.25 cup 3.00 cup 5.00 liter
RecipeYield 0.75 liter 7.50 liter 75.02 liter
ServingSize 0.00 150.00 ml 150.00 ml
Totalserving 5.00 persons 50.01 persons 500.13

CookingInstructions:
Washallvegetables.
Peelkakdicutinto.25inchcubesoralternatelygrate.
Peelwashandgratecarrot.
Chopptomatoto0.25inchcubes.
Chopchilitofinerounds.
Chopfreshcorianderleaves(mediumfine).

Roastcuminandredchili,coolandgroundtopowder.
Addallthisintoamixingbowlorcontainer(stainlesssteel).
Addthealltheremainingingredientsandstirwell.
Readytooffer.

GoeswellwithBiryani.CanbeservedwithanyNorthIndianMeal.

E.BreakfastItems

1.VegUpma
5 persons 50 persons 500 persons
IngredientsList Quantity Unit Quantity Unit Quantity Unit
Rawa 2.00 cup 5 kg 50 kg
Cabbage(1/2inchcubes) 0.50 cup 800 g 8 kg
Beans(1/2inchlong) 0.75 cup 800 g 8 kg
Carrot(1/2inchcubes) 0.50 cup 800 g 8 kg
GreenPeas(thawedtoroom 0.50 kg 1 kg 10 kg
temp)
Oil 0.50 cup 1 litre 12 litre
Rai 1.50 tsp 0.4 cup 4 cup
UddadDal 3.00 TBS 1 cup 3 liter
ChanaDal 3.00 TBS 1 cup 3 liter
RedChili(Dry) 2.00 largeones 0.75 cup 2 liter
GreenChilli(washed& 2.00 TBS 0.75 cup 2 liter
chopped)
KadiPatta(washed) 0.33 cup 0.5 liter 5 liter
DhaniaPatta(washed& 1.00 cup 1 liter 8 liter
chopped)
Limejuice 1.00 cup 0.8 cup 2 liter
Salt 5.00 tsp 0.2 kg 2 kg
Ghee(Optional) 3.00 TBS 0.4 liter 4 liter
Recipeyeild 2.50 liter 2 buckets 21 buckets

CookingInstruction:
PrePreparatoin:WashandcutallvegiesaspertheIngredientList'sinstructions.
Cooking:
DryRoastRawa.Keepaside.
BOilthewater.
HeatOil,mustardseeds,chanadal,uraddal.Roastforawhile.
Addcurryleavesandgreenchillies.roast.
Addthevegitables&cookforawhile.
Addhotwaterandsalt.
 CoverandbOil.
AddRawaslowlywhilestirringconstantly.
Cookedcoveredfor20minutesoverlowflame.
Switchoffthegas.
Uncoverafter2minutes.
Addlemonjuice,gheeandcorianderleaves,stirthoroughly.

2.RiceNoodles

5 persons 50 persons 500* persons

IngredientsList Quantity Unit Quantity Unit Quantity Unit
RiceNoodles 0.60 kg 6 kg 60 kg
Haldi 0.25 tsp 2 tsp 0.4 cup
Tadka
Oil 0.50 cup 1.25 Liter 12.5 Liter
Rai 1.00 tsp 0.25 cup 3 cup
Channadal 0.50 cup 1.5 Liter 3.75 Liter
UradDal 0.50 cup 1.5 Liter 3.75 litre
RedChilli(Madrasi) 2.00 pieses 1 cup 2 Liter
KadiPatta 0.25 cup 0.75 Liter 7.5 Liter
GreenChilli(chopped) 1.50 TBS 1 cup 2 Liter
Salt 4.50 tsp 0.25 kg 2.5 kg
Lemon 0.33 cup 1 cup 2.5 Liter
Recipeyeild 2.50 Liter 2.5 buckets 25 buckets
*Cookin5batches.Eachbatchcomprisingof12kgof
ricenoodles.

CookingInstruction:
Inathickbottomandbigputboilwaterandhaldi.
Watervolumeneedstobe4timesthevolumeofricenoodles.
Addthenoodlesafterwaterstartsboiling.Boilfor2to3minutes.
Immediatelyaddequalquantityofcolddrinkingwater.Drainwaterafter2min.
Preparetadkaintheordergivenintheingredientlist.
Donotaddsaltorlemonjuiceintadkadirectly.
Ratherfirstaddthecookedricesevaiandthensalt.
Stirnicely.Switchoffthestove.Andfinallyaddthelemonjuiceandstirwell.

3.Poha
5 persons 50 persons 500* persons
IngredientsList Quantity Unit Quantity Unit Quantity Unit
Poha 0.50 kg 5.00 kg 50.00 kg
Cabbage 2.00 cup 1.50 kg 15.00 kg
Alu 3.00 medium 2.00 kg 20.00 kg
size
GreenPeas 0.75 cup 1.50 kg 15.00 kg
Oil 0.50 cup 1.50 liter 15.00 liter
Rai 2.00 tsp 0.50 cup 1.00 liter
Jeera 2.00 tsp 0.50 cup 1.00 liter
RedChili 3.00 largeone 0.50 cup 1.25 liter
Hing 0.25 tsp 1.50 TBS 1.00 cup
GreenChilli 2.00 pieces 0.75 cup 2.00 liter
GingerPaste 1.00 tsp 1.00 cup 2.00 liter
KadiPatta 8.00 pieces 0.50 Liter 5.00 Liter
Haldi 0.50 tsp 2.00 TBS 1.25 cup
Dhaniapatta 0.33 cup 0.75 Liter 7.50 Liter
LemonJuice 0.33 cup 0.80 cup 2.00 Liter
Salt 4.00 tsp 0.80 cup 2.50 kg
Yield 2.00 lilers 2.00 buckets 21.00 buckets

CookingInstruction:
1.Dicealuinto.5inchcubes.Shredthecabbage.
Slitchiliintwo.Washandmashginger.Washcurryleavesandwash&choppdhaniapatta.
2.HeatOilandaddthespicesaspertheordergiveninthelist.
3.Addthevegies.Soakthepoha,whilevegiesgettingcooked
PrepreaparingPoha:
4.Pourinexcesswater(doubletheqtyofpoha).
6.Wash2times.Pourinexcesswateragainandsoak*for10minutes.
Drainexcesswater.
7.Whensubzisiscookedandreadyaddthesoakedpoha.
8.Stircarefullywhileaddingthechoppedcorianderleaves.
9.Cookforfewminutestogether.Putoffthefire.
10.Sprinklethelemonjuice&stir.

*Soakingtimemayvarydependinguponthequalityofpoha.10minutesisastandardtimeforthickpoha.
4.DaliaUpma
5 persons 50 persons 500 persons
IngredientsList Quantity Units Quantity Units Quantity Units
DaliaRawa 2.00 cup 6.25 kg 50.00 kg
Cabbage 1.00 cup 1.50 kg 12.00 kg
Beans 1.00 cup 1.25 kg 10.00 kg
Carrot 0.50 cup 1.25 kg 10.00 kg
Tomato(chopped) 1.00 cup 1.25 liter 1.00 bucket
Oil 4.00 1.25 litre 10.00 litre
Rai 1.00 tsp 0.25 cup 2.00 cup
Zeera 1.00 tsp 0.25 cup 2.00 cup
Hing 0.75 tsp 0.13 cup 1.00 cup
GreenChilli 2.00 no. 0.25 liter 2.00 liter
KadiPatta 8.00 leaves 0.25 liter 2.00 liter
DhaniaPatta 1.00 cup 0.75 liter 6.00 liter
EverestPulaoMasala 2.50 tsp 0.25 cup 2.00 cup
Limejuice 1.00 tsp 0.13 cup 1.00 cup
Salt 3.00 tsp 1.25 cup 10.00 cup
Water 5.50 cup 17.00 liters 4.00 Tubs(till
line)
Yield 1.75 liters 2.50 buckets 21 buckets

Cooking Instructions:
Pre- Preparations:
1. Wash and chop beans to pea size.
2. Peel, wash and cut carrot 1 inch julienne style.
3. Wash and chopp tomatoes in cubes. Grind ginger.
4. Split the green chillis in two vertically.
Cooking:
1. Dry Roast dalia. Keep aside.
2.Boilthewater.

3.HeatOil,mustardseeds,chanadal,uraddal.Roastforawhile.
4.Addcurryleavesandgreenchillies.Roast.
5.Addthevegetables&cookforawhile.
6.Addhotwaterandsalt.
7.Coverandboil.

8. Add roasted dalia slowly while stirring constantly.
9. Cooked covered for 5 minutes over high flame, while stirring in between.
10. Slow down the flame and steam covered for 20 minutes.
11. Add lemon juice, ghee and coriander leaves, and stir.
Suggested Side Dishes: Coconut chutney/ tomato chutney/ Raggi drink with jaggery,
dates and nuts.

Largequantityrecipeneedstobecookedinatleast2batches.
RequiredquantityhereismoreforthisisservedastheonlyiteminBreakfastorDinner.

5.Idli

Idli 5.00 persons 50.00 pesons 500.00 pesons

IngredientsList Quantity Unit Quantity Unit Quantity Unit
Udaddal 0.50 cup 1.00 liter 6.50 liter
IdlibOiledrice 2.00 cup 4.00 liter 26.00 liter
methi 0.50 tsp 1.00 TBS 0.50 cup
Salt 1.00 TBS 0.50 cup 3.75 cup
Water Asperreqiurement
Yeild 30.00 No. 200.00 No. 1500.00 No.

CookingInstructions
1.SoakUradDalandbOiledriceseperatelyforsixhours.
2.AddMethitobOiledricewhilesoaking.
3.Grindseparately.
4.GrindUradDalveryveryfinetillsmalltinybubblesappear.
5.Combinegrounduraddalandrice.
6.AddSaltandmix.
7.Fermentfor68hoursandsteamfor8mins.

 F.Pakoras

1.BatataVada
5 persons 50 persons 500 persons
IngredientsList Quantity Units Quantity Units Quantity Units
Alu(30Litersmashed) 250 g(3medsize) 2.5 kg 30 kg
Oil 2.5 tsp 0.6 cup 2 liter
Rai 0.75 tsp 2 TBS 0.75 cup
Udaddal 1.25 tsp 4 TBS 1.5 cup
Hing 0.25 tsp 2 tsp 0.4 cup(littleless
than1/2cup)
KadiPatta 5 pieces 0.5 cup 2 liter
ChoppedChilli 0.5 tsp 2 TBS 1.25 cup
ChoppedGinger 1.25 tsp 4 TBS 3 cup
haldi 0.25 tsp 1 TBS 0.5 cup
NimbuJuice 0.5 tsp 1.5 TBS 15 TBS
Salt(0.92tsporlessthan1tsp) 1 tsp 2 TBS 1.33 cup(1and
1/3rdCup)
DhaniaPatta(chopped) 1 TBS 0.5 cup 3 liter
Yield(mediumsizeball~30g) 10 balls 100 balls 1000 balls
Batter
Besan 1.00 cup 0.75 kg 7.50 kg
haldi 0.125 tsp 1 tsp 0.20 cup
Salt 0.5 tsp 2 tsp 0.40 cup
BalcksaltorChatmasala forapplyingonsurfaceafterfrying
Yeild 10 Vadas 100 Vadas 1000 vadas

CookingInstructions:
Stuffing:
1 Peel,washandbOilpotatoes.
2 DonotoverbOil.DrainquicklyafterbeingbOiled.
3 DonotwashthebOiledaluwithcoldwater.
4 Allowtocooldownunderafan.Mash.
5 Preaprechaunce(seeingredientlist).
6 Cookthepowdermasalaoververylowflamebeforeaddingmashalu..
7 CookforawhileandfinshwithLemonjuice&dhaniapatta.
 Batter:
o Mixtheingredientsasperthelist.
o Addwatergraduallywhilebeatinginonedirection.
o Thisistoavoidformingofdryballs.
o Passthroughaseiveorpulverizertoremovedryballs.
Frying:
o Dividethestuffingtodesiredsizeofballs/golas,diptheminbatteranddeepfry.
o Usemoderatelyhightemperature(160C)tofrythevaddas.
o Frytillgoldenyellowcolor.

2.VegCutlet

500 persons 50 persons 5 pesons
IngredientsList Quantity Units Quantity Units Quantity Units
SpecialAluforcutlet 12.50 kg 2.5 kg 250 gm(2med
size)
Carrot 1.25 kg 0.25 kg 0.25 cup
Beans 1.25 kg 0.25 kg 0.25 cup
Peas 2.08 kg 0.5 kg 0.5 cup
Cornflour 0.50 kg 0.25 cup 1 TBS
JeeraPowder 0.66 cup(2 1.5 TBS 1 tsp
times1/3
cup)
DhaniaPowder 0.66 cup(2 1.5 TBS 1 tsp
times1/3
cup)
Hing 2.50 TBS 0.5 TBS 0.25 tsp
DhaniaPatta(Chopped) 1.25 liter 1 cup 1 TBS
HaraMirchi(Chopped) 1.00 cup 3 TBS 0.75 tsp
GingerPaste 1.33 cup 4 TBS 1 tsp
Salt 0.50 cup 1.5 TBS 0.75 tsp
MDHGaramMasala 0.66 cup(2 2 TBS 0.75 tsp
times1/3
cup)
Rawa(Optional)
LemonJuice 0.66 cup(2 2 TBS 0.75 tsp
times1/3
cup)
Yield 500.00 Cutlets 100 Cutlets 10 Cutlets

CookingInstructions:
o Peelandboilpotatoesinexcessboilingwater.
o Assoonasaluiscooked,drainthewater.
o Cooldownthepotatoestoroomtemperature.Mashtosmoothness.
o Parboilallvegetablesinexcessboilingwater.Drain.
o Drainallwaterfromthevegetable.Squeezehardenoughwithoutspoiling.
o Mixpotatoes,veggiesandallotheringredients.
o Mixwellwithoutpressingtoomuch.Rollballsandpresstogivearound4mmthickflatovalshape.
o Rolloverrawaanddeepfryatmoderatetemperature.
o IncreasethetemperatureofOiljustbeforetakingout.
o Darkbrowncolor.
AlternateRecipes:
o Usebreadcrumbsinsteadofrawatoroll.
o ServewithHomeMadeRedTomatoSauce.GoeswithNorthIndianMealsorjustanytime.
o Needstobeservedhot.

3.ArbiCutlet
500 persons 50 persons 5 persons
IngredientsList Quantity Units Quantity Units Quantity Units
Arbi 25 kg 3 kg 250 gm
RecipeYield 1000 Arbi 100 Arbi 10to12 Arbi
Cutlet Cutlets Cutlet
Seasonasfollows: Useseaoninginfollowingbatches:
SmashedArbi 6 Liter 3.00 Liter 12 pieces
ChatMasalla 0.5 cup 0.25 cup 1.25 tsp
Blacksalt 2.5 TBS 1.25 TBS 1.25 tsp
BlackPepper 1.5 TBS 0.75 TBS 1 tsp
GaramMasala(DmrP) 1.5 TBS 0.75 TBS 0.5 tsp
ServingSizeperHead 2 pieces 2.00 pieces 2 pieces

CookingInstructions:
Boilwithexcesswater(afterwashing)andsomesalttillarbisstartscrackopen.
Drain,coolandpeel.
 AlternatelypeelandbOilwithexcesswaterandsalt.

Smashpartiallyeacharbiandthendeepfryathightemp.
FryingTemperature:175C.
Frytillreddishhue.
Sprinkleallthedrypowdermasalaandstirwell.

Thisgoesasitisanddoesnotrequireanychutneys.
Serveanytimeandwithanymeal.Preferablyservehot.

4.KeralaChips

50.00 persons 500 persons 5 persons

IngredientsList Quantity Unit Quantity Unit Quantity Unit

Karela 2.50 kg 25.00 kg 250 g
KarelaSlices 0.5 bucket(5 5.00 bucket 2.25 cup
ltr)
Salt 3.25 cup 2.00 cup 1 tsp
GingerPaste 0.5 cup 4.00 cup 2 tsp
Haldi 3 TBS 2.00 cup 0.75 tsp
GreenChilliPaste 3 TBS 2.00 cup 1 tsp
Dhaniapowder 0.5 cup 4.00 cup 2 tsp
JeeraPowder 0.25 cup 2.00 cup 1 tsp
Hing 1 TBS 0.75 cup 0.5 tsp
Besan 0.5 liter 5.00 liter 2 TBS
Ricepowder 0.25 liter 2.50 liter 1 tsp
Oilforfrying 3.00 ltr 30.00 ltr 300 ml
ServingSizeperHead 100 ml 100.00 ml 100 ml
RecipeYield 0.50 bucket 5.00 bucket 500 ml

CookingInstructions:
Washkarelaanddrain.

Machinecutkarelawafers(use1mmslicer).Orcutwithsharpknifeandcuttingboard.
For5personsbatch:mixalltheingredientsandfryatonce.
Forlargerbatch:Usehalfabucketofkarelaslicesforeachbatch.
 Mixitwithalltheremainingingredients.
Deepfryathighflame.
Note:Afterslicing250gofkarelagivesriseto2.25cupsofslices.

5.CabbagePakoras

CabbagePakoras 5 persons 50 persons 500 persons

IngredientsList Quantity Unit Quantity Unit Quantity Unit
Cabbage 2 cup 2.00 Buckets 40.00 kg
(7kg
cabbage)
Palak 0.25 cup 1.50 litter 10.00 litter
Besan(Coarse) 0.25 cup 4.00 liter 26.67 liter
Salt 1 tsp 0.40 cup 2.67 cup
Haldi 0.5 tsp 0.30 cup 2.00 cup
ZeeraPowder 1 tsp 0.25 cup 1.67 cup
DhaniaPowder 1 tsp 0.25 cup 1.67 cup
HariMirchi(chopped) 1.5 tsp 1.00 cup 6.67 cup
GingerPaste 2 tsp 1.50 cup 10.00 cup
Hing 0.25 tsp 0.30 cup 2.00 cup
DhaniaPatta 1 TBS 1.00 liter 6.67 liter
Oilforfrying 150.00 ml 1000.00 ml
Yeild 15to20pieces 150.00 pieces 1000.00 pieces

CookingInstructions:
Wash,drainandcutcabbageintothinshreds.
Choppalak,washanddrain.
HeatOilinakadhai.Thismustbereadybeforemixingthebatter.
Mixthevegiesalongwithsalt,choppedchilli,gingerpasteandspices.
Mixbesan.Donotaddanywater.
Frythewholelotatonego.
AlternateRecipe:(forsmallscale)
Mixsaltandcabbageandkeepasidefor15minutes.
Squeezeoutexcesswateranddiscard.
Mixspices,choppedchilli,gingerandgraduallyaddbesan.
Donotaddexcessbesan.
 Imediatelydeepfryovermediumfire(140C).
Frytillpokarasalmoststopreleasingwaterbubbles.
Pakorasshouldhaveheavybrownshade.
SprinklesomeblacksaltorChatMasalaandserveinstantly.
Servewithanymealorkhichiriorjusttakewithredtomatosauce.
Notes
Smallerpakorasarecrispier.
Fryassoonaseverythingmixed.Forthesaltreleaseswatercontinuouslyandthepakorasbatterbecomesthinner.Thiswill
hamperthecrispinessofpakoras.
Forlargescalemixsaltandbesansimultaneouslyandfryquickly.Inthiscaseabigerportionofbesan(almosttwice)is
required.

Chutneys

HomeMadeRedTomatoSauce 5 persons 50 persons 500 persons

IngredientsList Quantity Units Quantity Units Quantity Units
Tomato 1.00 kg 2.5 kg 20
ChillyPowder 0.50 TBS 1.25 TBS 0.5 cup
Sugar 4.00 TBS 0.6 Cup 4.5 cup
(150gm)
Salt 1.00 TBS 2.5 TBS 2 cup
BlackPepperP 0.50 TBS 1.25 TBS 0.5 cup
BlackEalichiP 4.00 pieces 10 pieces 75 pieces
CornFlour(Optionalagenttothickenthesauce)
TotalProduction 400.00 ml 1000 ml 7.5 liter
AverageServingperHead 25.00 ml 20 ml 15 ml

CookingInstructions
Peelblackelaichi.
BOilTomatoeswithelaichichilka
Passthroughseive.Removeskinandseeds.
HeattobOil.
Crushblackpepperandelaichiseedstopowder.Addtoboilingsauce.
Addremainingingredients.
Cookfortilldesiredconsisentecyreached.

 Pleasenote:qualityoftomatodecidesthequantityofspices.
Redpulpytomatoesareidea.Otherwiseadjusttheingredientsaccordingly.

2.CoconutChutney
5.00 persons 50.00 persons 500* persons
IngredientsList Quantity Unit Cooking Unit Quantity Unit
Instruction
Coconut 0.50 whole 5.00 whole 45.00 whole
coconut coconut coconut
Dalia(roasted) 0.50 cup 0.50 kg 6.00 kg
GingerPaste 2.00 tsp 0.40 cup 1.25 liter
Imli(seedless) 6.00 g 60.00 g 600.00 gm
Dhaniapatta(chopped) 1.00 tsp 2.00 cup 5.00 liter
Kadipatta 5.00 pieces 1.00 cup 2.00 liter
GreenChilli 2.00 whole 20.00 whole 200.00 gm
Chili Chili
AkhaPudinaLeaves 0.50 cup 1.00 liter 1.00 bucket
Salt 1.00 TBS 0.66 cup 2.50 kg
PurifiedWaterforgrinding Asperrequirement
Tadka
Coconutoil 2.00 tsp 4.00 TBS 1.00 liter
Rai 1.00 tsp 2.00 TBS 1.00 cup
CurryLeaves 5.00 leaves 25.00 leaves 1.00 liter
Yield(shouldnotexeed) 650.00 ml 6.50 liter 6.50 bucket
AveragePerheadserving 130.00 ml 130.00 ml 130.00 ml

CookingInstruction:
1.Washkadipatta,dhaiapatta,greenchiliandadrakwithpurifiedwater.
Mixalltheingredientsandwetgrind,addingwaterasperrequirement.
Tadka:
Heatcoconutoiltillsmokepoint.
Stirintherai.
Whentheraiiscrackedandwellcookedaddthecurryleaves.
Transfertheentirecontentsintothegroundchutney.Stirwell.
Ready.

3.CarrotChutney
CarrotChutney 5.00 persons 50.00 persons 500* persons
IngredientsList Quantity Unit Quantity Unit Quantity Unit
Carrot(redjuicyones) 350.00 gm 3.50 kg 35.00 kg
DryPowder 0.00
udaddal 0.50 cup 1.20 liter 12.00 liter
redchlli(dry) 2.00 medium 25.00 g(12 250.00 g
size pieces)
Hing 0.50 tsp 2.25 TBS 1.35 cup
WhiteTil 1.50 tsp 4.00 TBS 2.40 cup
Oiltogrease 1.00 tsp 1.00 TBS 0.50 cup
WetGrind
curryleaves 0.50 cup 1.50 liter 15.00 liter
greenchilli 1.00 piece 10.00 g 150.00 g
Gud 10.00 g 80.00 g 800.00 g
Imli 10.00 g 100.00 g 1.00 kg
DhaniaPatta 0.50 cup 1.25 liter 12.00 liter
Ginger(whole) 0.50 inchlong 30.00 g 300.00 g
salt 2.00 tsp 0.40 cup 4.00 cup
Yield 1.25 cup 3.20 liters 32.00 liters
ServingPerhead 65.00 ml 65.00 ml 65.00 ml

CookingInstruction:
Washandgrateallthecarrots.
Preparingdrypowder.
Mixtheingredientsunderdrypowderlistandroast.
Grindtocoarsepowder.
Mixalltheingredientsunderthewetgrindlistalongwiththegratedcarrots.
WetgrindthemusingaBlenderorPulverizor.
Uselittleornowatertogrind.
Mixthedrypowderwiththewetgroundmasala.
Mixthiswithpowderedingredients.

4.MalgaPudi
5.00 persons 50.00 persons 500* persons
IngredientsList Quantity Unit Quantity Unit Quantity Unit
Udaddal 1.00 cup 2.00 liter 20.00 liter
Channavdal 1.00 cup 2.00 liter 20.00 liter
DryRedChilli 1.00 cup 2.00 liter 20.00 liter
Hing 1.75 tsp 1.25 TBS 0.75 cup
TilSeed 3.00 TBS 1.33 cup 3.25 liter
Jaggery 5.00 gm 50.00 gm 500.00 gm
Salt 2.25 tsp 0.50 cup 1.50 kg
Oil 2.00 tsp 0.50 cup 1.00 liter
Yield 1.00 cup 2.50 Liter 25.00 Liter


CookingInstruction:
Roastuddaddal,channadal,redchilli,hingandteelseedoneafterother

 G.SWEETS

GulabJamun 100pcs
IngredientsList Quantity Units
Mawa(Solidcondensedmilk) 1.00 kg
Chenna(FreshCurdfrom5ltrs 600.00 g
cowmilk)
Maida(WhiteFlour) 200.00 g
Arrarot(CornFlour) 100.00 g
BakingPowder 1.00 tsp
Soda 0.50 tsp
EalichiPowder 6.00 tsp
Ghee(forFrying) 2.00 ltrs
SugarforChasni 5.00 kg
Milk 100.00 ml

Process
Makeclearsugarsolutionusingmilkandsugar.MakesoftdoughusingMawa,Chenna,Maida,ArrotandEalichiPowder.Usewaterif
required.Thedoughsouldbesoftenoughtomakeacracklessball.AddBakingandSodapowderbysprinklingoverthedoughandmix
well.
MakesmallballsandfrytheminMediumhotghee.Tostirtheballs,afterputtingthemintheghee,thekadahi(fryingpan)canbetaken
offthestoveandrotatedontheplatform.Theballsshouldcometothesurfacewithinoneminute,afterputtingintheghee.Putbackthe
kadahionthestoveandcontinuetofryonslowflame.Whenitisgoldenbrown,transfertheballstothesugarsolution.Thesolution
shouldbewarmandnothot.SoakthegulabjamunsforatleastanhouranditisreadytobeofferedtoKrsna.

2.GajarHalwa
GajarHalwa (for10persons)
IngredientsList Quantity Units
Gajar(Carrots) 1 Kg
Mawa(Solidcondensedmilk) 250 g
Milk 500 ml
Sugar 250 g
Badam(Almonds) 25 g
Kaju(Cashews) 50 g
Ghee 100 ml
Ealichi(Cardamom)Powder 0.5 tsp

Process
Gratethecarrotsafterpeelingandwashing.
Takeheavybottompan(kadahi)andboilthemilk.
Addgratedcarrotstoitandcontinuetocooktillallthemilkdriesaway.
Addsugarandcontinuetocooktillallthewaterdriesaway.
Addghee,CashewsandAlmondsandcontinuetocookforanotherfewmins.
AddCardamomPowderandthehalwaisreadytobeofferedtoKrsna.

3.MoongdalHalwa

MoongdalHalwa (for20persons)
IngredientsList Quantity Units
MoongDal 500.00 gms
Mawa 200.00 gms
Milk 400.00 ml
Elaichi(Cardamom)Powder 6.00 tsp
Jaifal(Nutmeg)Powder 1.50 tsps
Ghee 500.00 ml
Sugar 650.00 gms
Kaju(Cashews) 50.00 gms
Badam(Almonds) 30.00 gms

Process
Soakthemoongdalfortwohours.Draintheexcesswaterandgrindit.
Thegrindedpasteshouldbelittlecoarsesomuchthatwecanfeelthefinegranularsonrubbingbetweentwofingers.
Pourthegheeinaheavybottompanandheatitonaslowflame.
Assoonasthegheemelt,putthemoongdalpasteinitandstartstirringwhilecookingonslowflame.
Thepastewillsticktothebottombutcontinuetoscratchitwiththestirringspoon.
Continuetoroasttillthemixturebecomesgoldenbrownandreleasesghee.
AddcashewsandcutAlmondsandroastforfewmins.
AddMawaandcontinuetoroastforanotherfewmins.
Increasetheflamealittlebitandaddthehotboilingmilkandcontinuetostir.
AddsugarandEalichiandJaifalPowderandcontinuetocooktillthehalwastartsleavingthesideofthepan.
SwitchofftheflameandMoongdalHalwaisreadyforKrishna'spleasure.

4.PineappleHalwa

PineappleHalwa (for20persons)
IngredientsList Quantity Units
Butter 425.00 g
Rawa(Semolina) 500.00 g
Sugar 750.00 g
Water 1.75 l
Pineapple(smallsize) 1.00 pc

Process
Peelandremovethethornsfromthepineappleandcutitintosmallpcs(20mmcube).
Makehotsugarsolutionbyboilingsugarandwatertogether.
Putthebutterinaheavybottompanandstartheatingonaslowflame.
whenitmelts,addRawa.Continueroastingonslowflame,tilltherawabecomesgoldenbrown.
Addthehotsugarsolutionandincreasetheflame.
AddcutpineappleandcontinuetostirthemixturetillitcomestotheconsistencyofHalwa.ThePineappleHalwaisreadyforKrsna's
lunch.

5.KesarSweetRice

Ingredients
Cowmilk2lt
Rice80g/90ml
Sugar300g
Almonds(longslice)25g
Cashew50g
Cardamom(Ealichi)powder1tsp
Saffron(Kesar)0.25g

#tsp=teaspoon(5ml)
Process
SoaktheSaffronin50mlofboilinghotwater.
Heatthecowmilkinaheavybottomvessel.Whenitcomestoboil,addthewashedrice.Continuecookingonamediumflame.
Whenthericegetscookedandalmoststartsbreakingdown,andthetextureofmilkbecomesthick,addsugar.
Bringthemixturetoboil,addalmonds,cashewandsoakedSaffron(kesar).Cooktotherequiredconsistency.
AddCardamompowder.Sweetriceisreadyandcanbeservedhotorcold.