Dinn

S No Recipe Category
1 Beverages
2 Breakfast Items
F Chutneys
4 Dal
5 Economical Recipes Info: 1). This file contains the Recipes that we are usin
6 Ekadashi New Recipes
7 Fried Items / Farsan /Snacks 2). Original Recipe Master is kept in 'Dropbox\Ba
8 Jam,pickles 3). FHC Sabjis made once can be added in FH
9 Kadhi / Raita
4). Finalized Recipes from 'New Recipes Made' can b
cooking T
10 Khichadi
Note: When you add a new Recipe, please enter the un
11 Masalas Excel workbook. For Costing a Recipe, instead of ente
12 Rice defined ingredient names. To access those names ty
13 Rotis details, refer Ra
14 Sabji's, Dry If we just change the Rates in Rates Sheet, the chang
15 Sabji's, Wet
16 Soups/ Salads
17 Sweets
18 Sweets Sustainable
19 FHC Sabjis
Sabji, Wet Back
S No Item Name Category Comments S No
1 Alu Corn cob _VCT Gravy 1

2 Alu Corn Matar Gajar 1
3 Alu Matar Flower Gajar Paneer 2
4 Alu Matar Gajar Pattagobhi 3
5 Alu Matar Paneer Palak 4
6 Alu Matar Phulgobhi Rasawala 5
6.1 Alu Mater with Puri_HG SMP 6
7 Alu Matar/Corn 7
8 Alu Padval in VCT gravy 8
8.1 Alu Padval_HG PKP 9
9 Arbi Patta Sabji 1 10
10 Aviyal 11
11 Barti Karela 12
12 Beans Gajar Capsicum in Light Gravy 13
12.1 Bindi_semi wet_NSD 13.1
13 Besan (Pitla) 14
14 Besan Panner _DHD 15
15 Bhendi with Groundnut Kaju Gravy 15.1
15.1 Cabbage alu tamato semi wet_MKP 16
15.2 Capsicum wet _NSD 17
16 Capsicum salan_ RAP 18
17 Channa sabji_HG SGPP 19
18 Chole Masala Sabji 20
19 Chole Paneer_HG RRP 20.1
20 Chole_New / Chole_New_Thin 21
21 Dahi Bhendi 22
22 Dodka (Wet) 23
23 Doodhi Chana Dal 24
24 Doodhi Mungdal 25
25 Doodhi sabji 26
26 Doodhi sabji_pakoda 27
27 Dosa Bhaji Wet 28
28 Dum Alu_new 28.1
28.1 Flower alu rasa_HG RAP 29
28.1 Fresh mater semi wet-skkd 30
29 Gobi Matar Paneer 31
29.1 Green Curry_RGM
30 ISKCON Mix Veg: Wet
31 Italian Chole
0 Italian Chole_Thin
32.1 Kacha kela sabji_skkp
32.2 Kohlapuri Mix veg_skkd
32.3 Palak Panner Kofta_prithvi
33 Kofta
33.1 Kurma_NPP
34 Lauki Kofta
35 Mahura (Jagannath Puri Mixed Veg Sabji)
36 Matar Paneer
37 Methi Malai Matar 2
38 Misal
39 Mix Veg in CG Gravy
39.1 Mix veg Jaipuri_Prithvi pr
40 Mix Veg in Special Gravy
41 Mix Veg Pahadi_Prithvi
42 Mixed Veg In Kadhi Sauce
43 Mogar Ki Sabji_sgpp
44 Mungsprouts Sabji
45 Pachadi
45.1 Palak Alu Mater_Baba
46 Paneer Makhanwala
46.1 Patla palak Sabji
47 Pav Baji(AGP's Recipe)
48 Pav Bhaji Sabji 2
48.1 Phanas semi Wet_NSD
49 Principal's Program Subji
50 Rajma (RGM )
50.1 Sindi Sai Subji_Hg.Kamalavati Mtg
50.2 SPMV
51 Suran bopla wet_RRP
52 Usal Maharastrian style
53 Usal Maharastrian_modified
es that we are using on a regular basis, also it contains Recipes from
New Recipes made.
ept in 'Dropbox\Back Ground Seva\Misc_Skkd\RECIEPE' folder.
e can be added in FHC Sabjis Sheet in this Excel workbook.
Recipes Made' can be added in this file in appropriate Category by
cooking Team.
please enter the units of ingredients according to Rates Sheet of this
pe, instead of entering values in the costing column, please use the
ess those names type '=', followed by ingredient name (for further
details, refer Rates sheet)
es Sheet, the changes will be reflected through out the workbook.
Dry Sabji's Back
Item Name Category Comments S No
Akka Mung:Dry 1
Alu Bhendi: Dry 2
Alu Capsicum: Dry 2
Alu Chokha 2.1
Alu Churchuri 3
Alu Dry with Tomato: S. I. Style 4
Alu Gajar Beans: Dry 5
Alu Gajar Chauli: Dry 5.1
Alu Gavarphali with Shenghdana 6
Alu Karela 7
Alu Methi 8
Alu Padval: Dry 9
Alu Papdi: Dry 10
Alu Posto ( Alu in Khas Khas Gravy) 11
Arbi Baingan_RGM 12
Arbi_Dry 13
Baingan Bharta 13.1
Batata Bhaji_VRLP 14
Beans Poriyal 15
Bhendi Fry in Kaju Magaj Gravy 15.1
Bhopla Dry_prithvi 16
Cabbage Capsicum Alu 16.1
Cabbage_ KuNP 17
CapsicumBesan Dry _NSD 18
Dosa Bhaji : Dry 19
ISKCON Mix Veg Dry 20
Jeera Alu with Senghdana 21
Kaccha kela _Green Gravy 22
Mix Veg : Dry 22.1
Mix Veg Dry_Prithvi 22.2
Padval churchuri 22.3
Papaya Churchuri 22.4
Samosa Bhaji 22.5
Sepu sabji_HG MMP 22.6
Tondali Churchuri 23
Akkha mung Dry 24
25
25.1
26
26.1
27
28
29
30
31
32
33
34
35
36
37
38
39
40
Rice Back Dal
Item Name Category Comments S No Item Name
Achaari Chole Rice_Prithvi 1.1 Andhra Pappu with methi_NSD

Alu Tomato Rice_Prithvi 1.2 Chana Dal Aamti
Backup Rice&Dal 2 Chilka mung dal Satvik
Bhagara Rice 2.1 Mung Dal Fry
Biryani_Kolkata 3 Dal Fry
Biryani_RVCK 4 Dalma_New
Cabbage Rice (Indian Chainees Rice) 5 Elissary
Cabbage mater Rice_Biryani Style 6 Kerala Style Dal
Carrot Capsicum Corn Rice_SGPP 6.1 Mung Dal Fry
Carrot Palak Rice 7 Mung Dal Makhani
Carrot Peas Corn Kismis Rice 7.1 Dal Makhani with udad_thin
Carrot Peas Rice 8 Mung Dal Makhani_eco
Coconut Rice 9 Mung Dal Regular
Corn Capsicum Rice 10 Mung Dal Varan
Curd Rice 11 Mung Dal, With Sabji
Dry Fruit Rice 2 12 Rasam By Karthik
Dum Biryani_NPP 13 Rasam with Ready made Rasam Powder
Hydarabad Biryani_Sunday 13.1 Sambar_Kikp
Hydarabad Biryani_Prithvi 13.2 Sambar_Karnataka
Hyd Biryani_Skkp 14 Sambar_K_ Rice
Kaju Jeera Rice 15 Sambar_NVCCK
Karmabhai Khichidi 15.1 Sambar RKB (Medium)
Jeera Rice (Direct Chaunk) 15.2 Sambar_SGPP
Kaccha Aam Rice 16 Sambar_Skkd
Lemon Rice 17 Sambar_with Ready made masala
Masala Rice with Carrot & Capsicum 18 Tadka Chhilka Dal
Masala Rice(w/o veg) 19 Tomato Charu
Masala Rice(With alu & Baingan) 20 Toor Dal, Regular
Masala rice_Maha 20.1 Totakura Pappu
Millet Biryani
Millet Coconut Rice
Millet Curd Rice
Millet Lemon Rice
Millet Simple Pulao
Mothi Pulao
Navratna pualo_Prithvi
Plain Rice
Peas Pulao
Pulao Rice
Pulihogira_HG PAP
RVC Special Rice_Prithvi
Simple Pulao Rice
Tamarind Rice (Puligore)
Til Rice
Tomato Rice with Pudina
Tomato Rice_SGPP
Yellow Rice Direct Chaunk
Vegetable Rice
Back Roti Back
Category Comments S No Item Name Category Comments
1 Alu Paratha (direct in dough)

2 Alu waali Roti 2
3 Atta- Besan Masala Chappati
4 Carrot Parathas
5 Masala Chappati/Puri
Sweets Back
1 Amrakhand 1.1
2 Angoori Rasamalai_HG RRP 1
3 Atta Cake_Deepka Pr 2
4 Atta Halva 2.1
5 Banana Rava Halva 2.2
5.1 Basundi_skkd 3
6 Beetroot Halva 4
6.1 Beetroot Halva eco_skkp 5
7 Besan Rava Halva Recipe to be finalized 5.1
8 Boondi Kheer 6
9 Butter Halva 6
9.1 Butter Halva with Tooty Fruity 7
10 Chena Kheer_Prithvi 8
11 Chocolate Phirni 9
12 Chocolate Rava Halva 10
13 Coconut Rava Halva
13.1 Corn halwa_skkd
14 Curd-Fruit Salad
15 Dahi Chida
16 Daliya Kheer
17 Daliya Sweet with gud
18 Doodh Chida
19 Dry Fruit Custard
19.1 Custard with custard powder
19.2 Fruit Custard with custard powder
16.1 Udupi Daliya Kheer_NSD
20 FFL Rava Halva
21 Gajar Halva
22 Gulab Jamun_Prithvi
22.1 Jilebi_Nandasuta pr
22.2 Kheer Sagar_DHP
23 Kohla halwa_Prithvi
24 Mango Rava Halva
25 Mango Sevai
26 Maulpau with kela_HG VDP
27 Meetha Chawal
27.1 Millet Mung dal Payasam_Mmji
28 Mung Dal Halva
29 Mung Dal Halva_Prithvi
30 Mungdal Payasam
31 Pineapple Butter Halva
32 Rabdi
33 Rabdi_Economical_prithvi
33.1 Rathalu Kheer
34 Rose Phirni
35 Sevai Kheer
35.1 Sevai Kheer with gulkand_MCP
36 Sevai Kheer, Condensed
37 Shakkar Pongal
37.1 Shakkar Pongal(Jawari)
37.2 Sheetaphal Rabdi
38 Shrikhand
39 Strawberry Shrikhand
39.1 Sweet Rice_DHRP
40 Sweet Rice
41 Sweet Rice(Kiharan)
42 Sweet Rice, Condensed
43 Sweet Rice, Condensed(Kiharan)
Sweets Sustainable Back Ekadashi
7Cup Burfi_Skkd 1 Alu Bhopla Gajar Sabji

Besan Barfi w/o Khava 2 Coconut Varai Halva
Sweet Bundi Costing when fried in Oil 3 Coconut Varai Halva, FFL
Boondi Laddu_NPP 4 Dry Fruit Custard_Ekadashi
Dry Coconut Balls 5 Ekadashi Curd Kadhi
Gulab Jamun_ with Rava Medium size cost 6 Ekadashi Kokam Kadhi
Kadi Shakkar & Shengdhana 6.1 Ekadasi Millet Poha with veg
Recipe to be finalized
Khaja with Arjun Pr
7 Ekadashi Mix Veg
Millet Cookies 8 Ekadashi Simple Alu Sabji
Ravva Laddu 36gm Per Pc Cost 9 Ekadasi Idli
Rava Laddu_NSD 36gm Per Pc Cost 10 Ekadasi Sambar
Shakkarpali_New Recipe to be finalized 11 Ekdashi Alu Churchuri
Sweet Samosa 12 Jeera Alu with Senghdana
Til Laddu 13 Kakdi Raita (ekadashi)
Wet coconut balls 14 Milk-Fruit Salad_Ekadasi_KKP
15 Milk-Fruit Salad_Ekadasi_Prthvi p
16 Rajgira Halva
17 Sabudana Khichadi
18 Shabhudana Kheer
19 Varai Butter Halva
20 Varai Carrot Pulao
21 Varai Halva FFL
22 Varai Halva For Janmastami
23 Varai Kheer with Carrot
24 Varai Khichadi
25 Varai Khichadi 2
26 Varai Upma
27 Varai Uttappam
28 Shenghdana Aamti_Thick
29 Shenghdana Aamti_Thick
30 Varai Khichadi_Rich
Back Soups / Salads Back
Category Comments S No Item Name Category Comments S No
1 Bhopla Carrot Soup 1

2 Bhopla Soup 2
2.1 Chole Salad 3
3 Manchow soup _Simple 4
3.1 Mung Kakdi Tomato salad 4.1
3.2 Mayonisee Salad 5
3.5 Kakdi gajar salad(simple) 5.1
4 Sweet Corn Soup 5.2
5 Tamato Soup RGM 6
6 Russian Salad_Kaushalya Mtg 6.1
7
8
9
Chutneys Back Khichadi
CGC_ IDLI 1 Dwadashi Kichiri

Coconut Chutney_KKD 2 Daliya Khicadi
Coconut Chutney_Prithvi 3 Health Khichadi
Coconut Tomato Chutney 2 4 Sunday Khichadi
Green Chetney_Sample 5 Millet Bisibilebath_Madhavi mji
Green Coconut Chutney 6 Non Spicy Millet Kichidi 1
Green Coconut chetney_ND 7 Non Spicy Millet Kichidi 2
Green Coconut chetney_HG VRLP 8 Non Spicy Millet Kichidi 3
Imli Chutney For Chaat (thin) 9 Non Spicy Millet Kichidi 4
Khajur Imli Chetney_SGPP 9 Non Spicy Millet Kichidi 5
Shenghdana Chutney (Spicy)
Tomato Chuntey_sgpd
Tomato Sauce TD
Back Kadhi/Raita Back
Category Comments S No Item Name Category Comments S No
1 Curd Kadhi 1
2 Kadhi Pakoda 2
3 Kakdi Raita 3
4 Boondi Raita 4
5 Dhahi Aamti 5
6 Sol Khadi 5.1
6
6.1
7
8
9
10
11
12
13
14
15
Fried Items/Farsan/Snacks Back Breakfast Items Back
Item Name Category Comments S No Item Name Category
Alu Bonda_prithvi 1 Alu Patatha_SKKP

Baingan Bhajjis's 1.1 Dal Dhokli
Batatta Vada 2 Bhel_MKD
Bundi_Prithvi (Plain) 3 Daliya Upma
Cabbage Pakoda 3.1 Daliya Pulao
Cabbage Palak Pakoda_NPP 4 Hare Krishna Bhel: Dry
Chakra Frymes 5 Hare Krishna Bhel:wet
Chenna Dal Wada 6 Idli with Idli Rava
Corn Flakes 7 Macroni
Dhokla 7.1 Makkan Dosa_VRLP
farsan_Govinda's 7.2 Malliga Idli_VRLP
Mewa Dal Moth 7.3 Masala Dosa with bhaji_VRLP
Murmura Simple 8 Masala/Plain Dosa
Murmura special 9 Medu Vada
Poha CHUDA 9.1 Millet Idli(Jawari flour)
Sweet Corn Wada 9.2 Millet Masala dosa_VRLP
Alu Khiss_Ekadashi 9.3 Millet Poha with Veg_skkd
9.4 Millet Upma with Veg
9.5 Millet Uthappam w/o veg
10 Mix Dal Utappam_prithvi
11 Pesarettu (Green Mung Dosa)
12 Poha Bhel
13 Poha MH with Alu Matar
14 Poha MH with Veg
15 Poha Ujjain with Alu Matar
16 Poha Ujjain with Veg
17 Poha_quick
17.1 Puri_HG SMDP
17.2 Rawa Idli_Kikp
17.3 Sabhudana Kichidi_SKKP
17.4 Set Dosa_VRLP
18 Sevai Pulao
19 Sevai Upma
20 Sevai_Maggi Style
20.1 Strawberry Rava idli_VRLP
21 Susheela_Poshanjit P
22 Swadeshi Pasta_Hg.AJCP
23 Tomato bath with Rava
24 Upma Dry SI Style
25 Upma W/o Veg
26 Upma with Veg
27 Uttappa w/o veg
27.1 Uttappam w/o veg_VRLP
28 Uttappa with Veg
28.1 Uttappam with Veg_VRLP
29 Venn Pongal_Thick
30 Venn Pongal_Thin
31 Wheat Dosa_SKKD
Economical Recipes Back
Comments S No Item Name Category Comments
1 Coconut Varai Halva ( Janmastami )

2 Daliya Sweet with gud_eco
3 Meetha Chawal_eco
4 FFL Rava Halva_Eco
5 Rava Halva_Quick & eco
6 Shakkar Pongal_ eco
7 Mungdal Payasam_eco
Beverages Back
1 Aam Ras 0
2 Amlana 1
3 Chhaachh 2
4 Dhaniya Coffee 3
5 Ginger Tea 4
5.1` Grapes Juice 5
6 Herbal Coffee 6
7 Herbal Tea 7
8 Jaljeera
9 Karbanda Juice
10 Keri Panna
11 Kokam Juice
12 Lassi
13 Lemon Grass Tea
14 Lemon Juice
15 Mango Juice_Thin
16 Mango Juice_Medium
17 Musk melon juice
18 Pudina Lemon Juice
19 Rajgira Malt
20 Saunf Juice
21 Sweet Ragi, Regular(Thin)
21.1 Sweet Ragi, Regular(Thin) with gudu
22 Ugadi Special Juice
23 Strawberry Juice
Masalas Back Jam, Pickles and Preserves
Charu Masala_Andhra 1 Papaya Jam

Garam Masala 2 Chhunda
Garam Masala,Bengali 3 Lomon Katta meeta achar
Goda Masala 3.1 Mango Pickle1_prthvi p
Melkote Rasam Masala 4 Mango Pickle2_prthvi p
Panch Phoran 4.1 Mango Pickle_Balaram's mother
Rasam Powder Incomplete recipe
Sambhar Masala
Back FHC Sabjis Back
Category Comments S No Item Name Category
Incomplete Recipe 1 Alu Baingan VCT Gravy

1.1 Chauli Beans with Khas Khas_AjCP
1.1 Chole Poriyal
1.2 Beans Gajar Poriyal
2 Beetroot Churchuri
er 2.1 Beetroot dry sabji
3 Barti Karela
4 Akka mungsrpouts dry
5 Pavta sabji
6 Baingan_sabji
7 Goshaval wet
8 Kacha Kela sabji
9 Papaya with chena
10 Kaccha Pappaya alu dry
11 Chole Rajma Paneer Masala
Comments
Aam Ras
Yield 100.00 40 L
Mango 300.00 120 Nos.
Mango Pulp 45 18 L
Sugar 20.00 8 Kg
Milk 30.00 12 L
Ice 1.00 0.4 Kg
Elaichi Powder 80 32 gm
Jaiphal powder 10.00 4 gm
Ice 50.00 20 Kg
Back HOME
Compiled on 25-May-12
Last Edited on 25-May-12
Cooking Instructions List
1. Soak mangoes in cool water over night.
2. Drain. Remove the top portion.
3. Squeeze out the pulp. Put the skin and seed in fresh water.
4. Remove the remaining pulp in water and discard the skin and seeds.
5. Mix the pulp and washed water.
6. BOil and cool down the milk.
7. Finally mix sugar, pulp and milk and blend to a unform smoothie.
8. Add ice to chill.
Amlana
Yield 100 2456 L
Imli, Pulp 1400 34384 gm
Pudina Leaves 500 12280 gm
Pudina, Reqd (Approx) 10 245.6 gadd
Sugar 12.5 307 Kg
Black Pepper 100 2456 gm
Elaichi 25 614 gm
Black Salt 250 6140 gm
Salt 250 6140 gm
Jeera Powder 150 3684 gm
Water 55 1350.8 L
Ice 30 736.8 Kg
Compiled on 3-Oct-11
Last Edited on 21-Mar-13
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Chhaachh
Yield 100 40 L
Dahi 20 8 L
Salt 500 200 gm
Sugar 1.8 0.72 Kg
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Compiled on 4-Mar-12
Last Edited on 25-Apr-13
Dhaniya Coffee
Yield 100 1 L
Milk 75 0.75 L
Akha Dhaniya 2500 25 gm
Ghee, for caramelizing sugar 0.15 0.0015 L
Sugar (for hot coffee) 13.5 0.135 Kg
Sugar (for cold coffee) 15 0.15 Kg
Water 14 0.14 L
Decotion Volume 10 0.1 L
Caramel color (optional) 50 0.5 ml
Mota Rava 1 0.01 Kg
Ghee, for roasting rava 0.2 0.002 L
Milk 15 0.15 L
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Compiled on 9-Jul-17
Last Edited on 9-Jul-17
Ginger Tea/Khada
Yield 100 400 L
water 100 400 L
Ginger, Grated 2.5 10 L
Gud, crushed 16 64 Kg
Black Pepper Powder, fresh (optional) 25 100 gm
Salt 50 200 gm
Lemon Juice 0.5 2 L
Lemon Juice 0.1 0.4 L
Pudina, Reqd (Approx) 5 20 gadd

NOTE:- if making in large scale soak gud in water the night (or 3-4
hrs) before to save time and energy
Compiled on 01-Nov-13
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Herbal Coffee
Yield 100 60 L
Milk 90 54 L
Herbal Coffee Powder 750 450 gm
Water 15 9 L
Sugar 12.5 7.5 Kg
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Herbal Tea
Yield 100 220 L
Milk 90 198 L
Boiling Water 15 33 L
Herbal Tea Powder 750 1650 gm
Sugar 12.5 27.5 Kg
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Jaljeera
Yield 100 50 L
Water 92 46 L
Sugar 9 4.5 Kg
Salt 200 100 gm
Jaljeera Powder 1000 500 gm
Pudina, Reqd (Approx) 15 7.5 gadd
Imli, soak & deseed 800 400 gm
Ice 0 0 Kg
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Karbanda Juice
Yield 100 100 L
Water (approx) 85 85 L
Karbanda Juice 14 14 L
Sugar 2.5 2.5 Kg
Salt 520 520 gm
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Compiled on 5-Jun-15
Keri panna
Yield 100 50 L
Mangoes Pulp 5 2.5 Kg
Pudina, Reqd (Approx) 10 5 gadd
Black Pepper Powder 100 50 gm
Raoasted Jeera Powder 150 75 gm
Salt 250 125 gm
Sugar 12.5 6.25 Kg
Water(approx) 80 40 L
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Kokam Juice
Yield 100 20 L
Kokam Juice 1800 360 ml
Sugar 12.5 2.5 Kg
Salt 200 40 gm
Jeera Powder (optional) 150 30 gm
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Lassi
Yield 100 10 L
Milk 125 12.5 L
Condensed Vol 100 10 L
Sugar 15 1.5 Kg

Rose water 1500 150 ml
Badam, Chopped 1000 100 gm
Pista Chopped 500 50 gm
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Lemon Grass Tea

Yield 100 100 L
Boiling water 100 100 L
Lemon Grass, chopped 2" long 6 6 Kg
Ginger, Grated 600 600 gm
Sugar 14 14 Kg
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Lemon Juice
Yield 100 5 L
Sugar 12.5 0.625 Kg
Salt 320 16 gm
Black Salt 160 8 gm
Lemon Juice 2 0.1 L
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Compiled Before 6-Oct-11
Last Edited on 8-Jun-14
Generally 100 lemons gives 1-1.5 L Juice
Pudina Lemon Juice

Yield 100 50 L
Sugar 12.5 6.25 Kg
Salt 320 160 gm
Lemon Juice 2 1 L
Pudina, Reqd (Approx) 10 5 gaddi
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Generally 100 lemons gives 1-1.5 L Juice
Mango Juice_Thin
Yield 100.00 25 L
Mango (approx) 65.00 16.25 Nos.
Mango Pulp 10 2.5 L
Sugar 15.00 3.75 Kg
Sugar(Extra) 5.00 1.25 Kg
Water (approx) 5.00 1.25 L
Milk (cold) 25 6.25 L
Water (approx) 40.00 10 L
Salt 200.00 50 gm
Citric Acid 25 6.25 gm
Ice 20.00 5 Kg
Kesari Color 10.00 2.5 ml
Mango Flavor 70.00 17.5 ml
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Mango Juice_medium
Yield 100.00 45.00 L
Mango (approx) 130.00 58.50 Nos.
Mango Pulp 20.00 9.00 L
Sugar 15.00 6.75 Kg
Sugar(Extra) 5.00 2.25 Kg
Milk (cold) 25.00 11.25 L
Salt 200.00 90.00 gm
Citric Acid 25.00 11.25 gm
Ice 20.00 9.00 Kg
Mango Flavor 50.00 22.50 ml
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Compiled on 41189.00
Last Edited on 41776.00
Musk Melon juice
Yield 800 60 L
Musk melon 720 54 Kg
Net weight of pulp 475 35.625 Kg
Sugar 50 3.75 Kg
Ice 50 3.75 Kg
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Last Edited on
Rajgira Malt
Yield 100 34 L
Rajgira Atta 5.75 2.02 Kg
Ghee For Roasting 2 0.70176 L
salt (optional) 100 35.088 gm
Brown Sugar 14.5 5.08776 Kg
Water 100 35.088 L
Elaichi Powder 150 52.632 gm
Last Edited on 11-Aug-13
NOTE: Don’t Use salt if devotees are going to mix milk in it.
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Saunf Juice
Yield 100 60 L
Badi Saunf, Powder 1500 900 gm
Water 60 36 L
Sugar 11.5 6.9 Kg
Salt 125 75 gm
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Sweet Ragi, Regular(Thin)

Yield 100 16 L
Ragi Flour 7.00 1.20 Kg
salt (optional ) 100 16 gm
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NOTE: Don’t Use salt if devotees are going to mix milk in it.
Ugadi Special Juice_Telangana

Yield 3 30 L
Water 3 30 L
Jaggery 0.35 3.5 kg
Tamirind 0.15 1.5 kg
Wet coconut, Grated 0.5 5 No
Kacha Mango, Grated 0.2 2 kg
Kaju 0.1 1 kg
Badam 0.1 1 kg
Neem Flower Petals 0.15 1.5 L
Last Edited on
Back
Sweet Ragi, Regular with gudu

Yield 100 14 L
Ragi Flour 7.00 1.05 Kg
Gud 12.5 1.75 Kg
Strawberry Juice
Yield 2.20 5.00 L
Strawberry 0.94 2.14 kg
Sugar 0.50 1.14 Kg
Water 1.00 2.27 L
Salt 0.00 0.00 gm
Black salt 0.00 #DIV/0! gm
Citric Acid 0.00 #DIV/0! gm
Ice 0.00 #DIV/0! kg
Compiled on 19-Feb-14
Last Edited on 28-Feb-14
Grapes Juice
Yield 100.00 10.00 L
Grapes 20.00 2.00 kg
Sugar 14.00 1.40 kg
Salt 125.00 12.50 gm
Black salt 150.00 15.00 gm
Citric Acid 50.00 5.00 gm
Ice 20.00 2.00 kg
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Nos.
Rajasthani
Pulverize to a fine paste

Salt and sugar quantity may
have to be adjusted depending
upon how sour is the curd.
If making thick chhaachh
reduce the appropriate no of
coconuts from the main list.
Dry roast Dhaniya in low flame

until blackish brown. (it should
take around 1 hr or more).
Crush it coarse powder.
Meanwhile, caramalize the
sugar in ghhee when it has
become reddish-brown add the
crushed Dhaniya powder, mix
and cook for few more mins.
Then add the water. Cook until
we get the target decotion
volume. Strain it through SS
mesh and then with fine muslin
cloth. Add this mixture to the
boiling milk. Boil for few more
mins. Then add the caramel(if
using).
Roast rava in ghee. Add to the

boiling milk. Cook until rava is
soft and fluffy. Pulverize to a
smooth fine consistency. Add to
the above coffee. Serve hot or
chilled.
Boil the water add the Ginger,

Grated boil for 15-20 mins.
Health Khada_RamPrakash pr
Then add the gud. Boil for Yield 2 100
another 10 mins. Strain using
fine seive or cloth. Add salt, water 2 100
Black Pepper Powder(if using),
lemon juice(if using) & pudina Ginger, Grated 0.05 2.5
leaves (if using)
Lavang 2 100
Black Pepper Powder, fre 2 100
TejPatha 1 50
Mild Lemon Flavor Gudu 0.25 12.5
Strong Lemon Flavor Salt 0.02 1
Salt 1.02 51
(optional) Add at last Pudina, Reqd (Approx) 0.1 5

Mix and add to boiling milk. Boil
for 20-30 min
Add at last
Mix and add to boiling milk. Boil

for 20-30 min
Add at last
Mix in all these ingredients until

sugar dissolves. Mix in the
pudina-tamarind pulp. Finally
add the crushed ice.
Pulverize the tamarind pulp/

Raw mango Pulp and pudina to
a smooth paste.
Karbanda Juice_Edited by NSD

Yield 100 20
Water (approx) 85 17
Mix everything until everything Karbanda Juice 11 2.2
is nicely dissolved.Adjust water
quantity to get the target yield Sugar 1 0.2
Salt 520 104
Pulverize Together
Mix with the above pulp and

boil until homogeheous and
thin jam like consistency. Cool
and add water to get the
Kokam Juice_Simple_NSD
desired yield Yield 10 20
Water (approx) 9 18
Kokam Juice 200 400
Sugar 1.5 3
Salt 20 40
Black Salt 10 20
Kokam Juice_Edited by NSD

Yield 100 10
Water (approx) 90 9
Kokam Juice 1800 180
Mix everything until everything
is nicely dissolved.Adjust water Sugar 8 0.8
quantity to get the target yield
Salt 200 20
Black Salt 100 10
Jeera Powder (optional) 150 15
For garnishing.
OPTIONAL
Put lemon grass and

Ginger, Grated and bring
to a boil. Simmer
covereed for 30 mins.
Then add sugar. Bring to
a boil again. Strain it. And
finally add lemon juice
gaddi
Mix all together. Chill.
** If Mango are sour then we may have to reduce citric

acid or completely avoid it.
** And iIf mangoes are very sweet than we will need

more citric acid (upto 35 gm per 100 L)
So be careful and watchful.
NOTE:- Ideally there should be mixture of ripe and

little sour mangoes
Mix all together. Chill.
** If Mango are sour then we

may have to reduce citric
acid or completely avoid it.
** And iIf mangoes are very

sweet than we will need
more citric acid (upto 35 gm
per 100 L)
So be careful and watchful.
NOTE:- Ideally there

should be mixture of ripe
and little sour mangoes
CUT MM INTO HALF ( SEMI
CIRCULAR) N TAKE OUT THE
PULP. ( FOR EASY REMOVAL,
USE SEMI CIRCULAR STEEL
SPOON). SEPARATE THE SEEDS.
PULVERIZE THE PULP WITH
SUGAR AND MAKE IT TO Yield
VOLUME.AND ADD ICE.
Roast Rajgira in ghee. Then mix

this in water and add to the
boiling water. Pulverize the
dates/kharik with gud. And add
to the boiling rajgira malt. Boil
for 15-20 mins. Finally add the
elaichi Powder.
Dates can also be added in

addition. But then reduce
sugar quantity
Roast ragi in ghee. Until lightly

browned and fragrant. Mix in
some water. Make a smooth
paste, use pulverizer if reqd.
Add to the boiling water. Boil
for 15-20 mins. Then add the
appropriate. Also pulverize the
dates(if using) and add to the
above mixture. Finally add the
elaichi Powder and done. If
using Ginger, Grated add it with
the ragi paste.
browned and fragrant. Mix in
some water. Make a smooth
paste, use pulverizer if reqd.
Add to the boiling water. Boil
for 15-20 mins. Then add the
appropriate. Also pulverize the
dates(if using) and add to the
above mixture. Finally add the
elaichi Powder and done. If
using Ginger, Grated add it with
the ragi paste.
Add ice for chil
Bajra Raab, Regular_skkd

Yield 100 2
Bajra Flour 8.00 0.15
Ghee For Roasting 2000 40
Water(approx) 100 2
Ajwain 200 4
Sonti 200 4
Brown Sugar 8 0.16
Compiled on 11-Jan-19
Remove the stems from the Back HOME

grapes. Put them in water for
about 1 hr. Then wash them Rate Amount
thoroughly. Rinse with fresh
water. Remove any rotten
grapes. Then pulverize the
grapes along with the sugar, salts
and citric acid. Break the ice and
add to the juice.
If reqd Add more citric acid

Remove the stems from the
grapes. Put them in water for
about 1 hr. Then wash them
thoroughly. Rinse with fresh
water. Remove any rotten 0.00
grapes. Then pulverize the
grapes along with the sugar, salts 0.00
and citric acid. Break the ice and
add to the juice. 0.00
If reqd Add more citric acid #DIV/0!
or/& sugar depending upon
the sweetness or sourness #DIV/0!
of grapes. #DIV/0!
0.00
Total Cost #DIV/0!

Misc 40 #DIV/0!
Grand Total #DIV/0!
Per Liter Cost #DIV/0!
Serving Size (L) 0.20
Per Person cost #DIV/0!
Total No Of Servings 25.00
gm
gm
gm
RamPrakash pr Boil the water add the
Ginger, Grated boil for 15-20
L mins. Then add the gud. Boil
for another 10 mins. Strain
L using fine seive or cloth. Add
salt, Black Pepper Powder(if
gm using), lemon juice(if using)
& pudina leaves (if using)
gm
gm
gm
kg Mild Lemon Flavor
gm Strong Lemon Flavor
gm
gaddi (optional) Add at last

_Edited by NSD
L
L Mix everything until
L everything is nicely
dissolved.Adjust water
Kg quantity to get the target
yield
gm
Simple_NSD
L
L
ml
Kg
gm
gm
dited by NSD
L
L
ml Mix everything until
everything is nicely
Kg dissolved.Adjust water
quantity to get the target
gm yield
gm
gm
0
egular_skkd
L
Kg
ml
L
gm
gm
kg
Dal Dhokli Gujarati
Yield 100 32 L
Toor Dal (soak overnight) 8 2.56 Kg
Haldi 100 32 gm
Salt 700 224 gm
Water 25 8L Boil Together till Dal is completely dissolved.
Groundnut 1 0.32 Kg
Akkha Methi 75 24 gm
Tejpatta 20 6.4 gm
Amshool 400 128 gm
Tomato 2 0.64 Kg
Gud 3 0.96 Kg
Dal
Add this & the chaunk mentioned below to the

Kokam Juice 650 208 ml cooked dal and then boil for another 10-15 mins.
Green Chilli, slit in 2 150 48 gm
Ginger, chopped 150 48 gm
Water 75 24 L
Groundnut Oil 1 0.32 L
Dalchini 25 8 gm
Lavang 10 3.2 gm
Rai 75 24 gm Chaunk
Jeera 50 16 gm
Curry Leaves 1 0.32 L
Hing 50 16 gm
Wheat Atta 11 3.52 Kg
Haldi 125 40 gm
Dhokli
Mirchi Powder 100 32 gm

make Dough. Roll on a big table into slightly thick
Hing 50 16 gm sheet. Cut into rectangular strips 1''X2''. Add
discretely while dal is boiling. Boil until dhokli is
Groundnut Oil 1.5 0.48 L cooked
Ajwain 75 24 gm
Salt 300 96 gm
Dhaniya Patta 3 0.96 L Garnishing
Pakka Kela, Chopped (Optional) 100 32 pieces optional
BACK HOME
Compiled on 21-Sep-11
Daliya Upma
Yield 50 20 L
Daliya, medium size 10 4 Kg
Groundnut Oil 1.5 0.6 L
Rai 80 32 gm
Ginger, chopped 250 100 gm Heat The Oil. Put rai, bedgi mirch, choppe ginger
and Green Chilli. Roast until ginger is crisp and
Green Chilli, chopped 200 80 gm brown. Then add the hing followed by Curry
Leaves, after that add the haldi and sabji's one by
Hing 50 20 gm one according to their hardness.
Haldi 40 16 gm
French Beans, 1" long 1.5 0.6 Kg
Carrot, 1 cm cube 1.5 0.6 Kg Put Vegetables. In the chaunk in the same order.
Capsicum, 1" square 1.5 0.6 Kg When they are partially cooked add boiling water.
Pour in salt, Pulao Masala and sugar.
Pour in salt, Pulao Masala and sugar.
Cabbage, 1.5 cm square 1.5 0.6 Kg
Grean Peas 1.5 0.6 Kg
Salt 70 28 gm
Boiling Water 32 12.8 L
Bring the mixture to boil and simmer for about 10
Salt 630 252 gm mins. Then add the roasted daliya, cook at high
flame until most of the water is absorbed. Cover,
Pulao Masala, Everest 180 72 gm put weight on it, reduce the flame to min. Cook for
about 15 mins. Finally mix in lemon juice, dhaniya
Sugar 0.6 0.24 Kg Patta and coconut.
Dhaniya Patta 2 0.8 L
NOTE: If green peas are the frozen peas then add it after
adding dalia. Else it will get completely mashed.
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Hare Krishna Bhel: Dry

Yield 100.00 30.00 L
Make sure that the Murmura is clean without sand
Murmura 20.00 6.00 Kg or stones, use directly.
Mustard Oil 1.00 0.30 L
Groundnut 2.00 0.60 Kg
TADKA
Rai 150.00 45.00 gm Heat oil & put tadka. Raost cabbage lightly. It
Green Chilli, chopped Fine 400.00 120.00 gm should not become soft but should remain
crisp.
Curry leaves 1.50 0.45 L Mix this tadka to the washed murmura,
along with the chopped vegetables. Mix in
Hing 100.00 30.00 gm the remaining items.
Haldi 100.00 30.00 gm
Cabbage, shredded fine 5.00 1.50 Kg
Tomato, chopped fine 7.50 2.25 Kg
Kakdi, Chopped fine 15.00 4.50 Kg Vegetables
Add to the above along with the washed
Carrot, grated, 1.5 mm 4.00 1.20 Kg murmura and mix nicely.
Alu, Boiled 1" cube 10.00 3.00 Kg

Green Chilli, Chopped Fine 400.00 120.00 gm
Ginger, chopped fine or grated 400.00 120.00 gm
Salt 700.00 210.00 gm
Garnishing & Spicing
Black Salt 300.00 90.00 gm Sprinkle on the above and mix thoroughly

Mustard Oil (Raw) 1.00 0.30 L
Dhaniya Patta, chopped fine 3.00 0.90 L
Imli, soak & Pulp 800.00 240.00 gm
Gud 3.00 0.90 Kg
Water 2.50 0.75 L Liquid Chutney .
Salt 75.00 22.50 gm Mix together into a smooth liquid chutney.
And bring to aboil and cool before serving.
Black Salt 25.00 7.50 gm NOTE:- can be prepared a day before also.
Add from top while serving
Mirchi Powder 25.00 7.50 gm
Roasted Jeera Powder 25.00 7.50 gm
Chutney Yield 10.00 3.00 L
Sev, Optional 2.00 0.60 Kg SPRINKLE FROM TOP while serving
BACK HOME
Last Edited on
Per person consumption 500-600 ml
Hare Krishna Bhel: wet

Yield 100.00 60.00 L
wash in excess water & immediately skim from
Murmura 15.00 9.00 Kg top and allow to drain on jhara
Rai 150.00 90.00 gm TADKA
Green Chilli, chopped Fine 800.00 480.00 gm Heat oil & put tadka. Raost cabbage lightly. It
should not become soft but should remain
Ginger, chopped fine or grated 400.00 240.00 ml crisp.
Mix this tadka to the washed murmura,
Kashmiri Mirchi Powder 100.00 60.00 gm along with the chopped vegetables. Mix in
Curry leaves 1.50 0.90 L the remaining items.
Hing 100.00 60.00 gm

Haldi 100.00 60.00 gm
Kakdi, Chopped fine 15.00 9.00 Kg Vegetables
Add to the above along with the washed
Carrot, grated, 1.5 mm 4.00 2.40 Kg murmura and mix nicely.
Alu, Boiled 1" cube 10.00 6.00 Kg
Salt 700.00 420.00 gm
Black Salt 250.00 150.00 gm Garnishing & Spicing
Lemon Juice 0.40 0.24 L Sprinkle on the above and mix thoroughly

Imli, soak & Pulp 800.00 480.00 gm
Gud 2.75 1.65 Kg
Liquid Chutney .
Water 2.50 1.50 L Mix together into a smooth thuck liquid
Salt 75.00 45.00 gm chutney.
Add to the above and mix. In that case keep
Black Salt 25.00 15.00 gm the chutney as thick as possible.

Roasted Jeera Powder 25.00 15.00 gm
BACK HOME
Compiled on 30-Aug-12
Per person consumption 500-600 ml
Idli with Idli Rava

Yield (Big size idli) 100 250 Nos.
Udad Dal 0.75 1.88 Kg
Soak udad dal and grind to a fine paste.
Idli Rava 1.50 3.75 Kg
Total 2.25 5.63 Kg
Akkha Methi (optional) 6.00 15.00 gm
Salt 77.00 192.50 gm
BACK HOME
Macaroni
Yield 100 80 L
Macroni, Bambino 16 12.8 Kg
Boiling Water 80 64 L Boil the water add salt and oil to it. Then add the
Macroni to it. Boil for about 5 mins, until almost
Salt 1200 960 gm cooked.Drain the water pour cold water.
Groundnut Oil (For Boiling) 0.4 0.32 L

Heat Oil , hing and Black Pepper Powder. Immediately
Hing 150 120 gm add the paste below.

Kashmiri Mirchi, Soaked 250 200 gm
Make a paste of it without adding any water. Add to the
Green Chilli 250 200 gm above chaunk. Roast until the masala is nicely roasted.
Ginger 500 400 gm

French Beans, 1" slant cut 5 4 Kg
Carrot, 4 mm pulao cut 5 4 Kg
Baby Corn, slant cut 5 4 Kg
Capsicum, 1 cm square 5 4 Kg
Corn Kernels, boil separately 5 4 Kg
Green Peas 5 4 Kg Now add the veggies one by one in the same
order, roast until they are crisp and almost
Tomato(Red) Boil & Puree 40 32 Kg cooked. Then add the tomato puree. Cook until oil
starts surfacing. Then add the salt, sugar followed
1 0.8 Kg by ( Rosemary, Oregano and basil (if using)). Finally
Mung dal, boil & pulverize with tomato add the cooked macroni. Cook for about 10 mins.
Add boiling water if reqd. Add the Dhaniya patta(if
Sugar 2.5 2 Kg using)
Salt 1000 800 gm

Dry Rosemary, crushed 25 20 gm
Dry Oregano 50 40 gm
Basil, chopped 1000 800 gm
Dhaniya Patta, chopped 2 1.6 L
BACK HOME
P
Masala/Plain Dosa
l Yield 100 750 Nos.
a Boiled Rice 3 22.5 Kg
i Rice 1.25 9.375 Kg
n Udad Dal 0.75 5.625 Kg Wash both the rice together and soak. Wash Udad
Dal thoroughly 2-3 times and soak. Soak rava and
Mota Rava (optional) 100 750 gm methi separately. Soak all items for about 4 hrs.
Then grind them to a smooth paste in ragda. Allow
D Akkha Methi 25 187.5 gm to ferment for atleast 6-8 hrs. then mix the sugar
and salt. and make dosa's. Spread masala if using.
Salt 200 1500 gm
o
Sugar 0.2 1.5 Kg
M
s Groundnut Oil, for cooking 1 7.50 L
aa Masala Yield 12 12.00 L
s Groundnut Oil
Rai
0.5
25
0.5 L
25 gm Heat oil, put tadka. Add cabage. Roast until
a Chana Dal 0.1 0.1 Kg
translucent. Then add the chopped Tomato and
fry until cooked and oil is separated. Then add the
l Udad Dal 0.1 0.1 Kg

powder masala's. Mix. then add the mashed Alues.
Cook nicely and finallly mix in the grated coconut
& Dhaniya patta.
Green Chilli, chopped fine 100 100 gm
a Cabbage, thin & long 0.5 0.5 Kg
D
o
s
D Haldi
Salt
25
160
25 gm
160 gm Powder Masala
o Sugar 0.16 0.16 Kg
s Alu, peel, boil & mash roughly 10 10 Kg
Wet Coconut, grated 1.5 1.5 nos.
a Dhaniya Patta, chopped 0.5 0.5 L
Remove from fire & mix
BACK HOME
Medu Vada
Yield (Big size Vada) 200 60 Nos.
Yield (medium size Vada) 250 75.00 Nos.
Yield (small size Vada) 300 200.00 Nos.
Udad dal 5.00 3.33 Kg
Wet Coconut, sliced thin 3.00 2.00 Nos.
Green Chilli, Chopped 200.00 133.33 gm Soak udad dal for 2 hrs, make a coarse paste.
Ginger, Chopped fine 200.00 133.33 gm Allow to ferment for 4-5 hrs. Then mix salt, hing,
Curry Leaves, chopped Green Chilli, thin coconut
Curry Leaves, chopped fine 0.50 0.33 L pieces and jeera. Fry it in oil.
Salt 150.00 100.00 gm

Hing 25.00 16.67 gm
Jeera 50 33.33 gm
BACK HOME
Pesarettu (Green Mung Dosa) Andhra

Yield 100 500 Nos.
Akha Mung 1.6 8 kg
Rice, Parboiled 0.5 2.5 kg Soak Rice & Mung separately > 4hrs. Wash, drain.
Pulverize rice separtely. And pulverize mung with
Green Chillies 80 400 gm all the spices to a coarse batter. Mix the two
batters. Add water if reqd to get a batter of
Ginger 50 250 gm flowing consistency
Heat Tava, Apply ghee/oil and spread it using a
Jeera 12.5 62.5 gm ladle or back of a serving bowl. Pour Oil roast both
sides.
Salt 82.5 412.5 gm
Groundnut Oil, for cooking 1 5L
BACK HOME
30-Jun-2017: Besan was used ontime instead of rice, as we

forgot to soak rice a day before. It came out good.
Poha Bhel
Yield 100 15.00 L
Poha Thin 25 3.75 Kg Also known as nylon/paper poha

TADKA
Heat oil, fry the shenghdana keep aside.
Then put tadka. Raost Poha lightly. It should
become crisp.
Add the chopped vegetable along with the
Powder Masala's. Mix nicely. Sprinkle some
water if reqd. Finally garnish with Dhaniya
Groundnut 2.5 0.38 Kg TADKA
Heat oil, fry the shenghdana keep aside.
Rai 250 37.50 gm Then put tadka. Raost Poha lightly. It should
become crisp.
Green Chilli, Slit in 2 500 75.00 gm Add the chopped vegetable along with the
Powder Masala's. Mix nicely. Sprinkle some
Curry leaves 2.5 0.375 L water if reqd. Finally garnish with Dhaniya
Hing 150 22.5 gm Patta.
Haldi 110 16.5 gm

Alu, Peel & 1 cm cube 15 2.25 Kg
Boil the alu's with the salt and little haldi. Should
Haldi 75 11.25 gm be little stiff
Salt 300 45 gm
Green Chilli, chopped Fine 750 112.5 gm
Kakdi, Chopped fine 25 3.75 Kg
Carrot, grated, 1.5 mm 5 0.75 Kg Add to the roasted poha the Green Chilli, Kakdi,
Carrot, dhaniya Patta and Boiled alu's and
Dhaniya Patta, chopped fine 5 0.75 L Tomato(drain the excess juice) one after another
in the same order. Then sprinkle the salts and
Tomato, chopped fine 7.5 1.125 Kg sugar. Mix nicely. Finally add the Lemon juice just
few mins before serving.
Salt 800 120.00 gm
Black Salt 400 60.00 gm
Sugar 1.5 0.23 Kg
BACK HOME
Serve with some liquid beverage cold or hot as per
season.
Can also serve lemon slices to be squeezed from top.
Poha Ujjain with Alu Matar(3Batches)

Yield 55 33 L Poha Ujjain, soak for 5-6 mins. Then drain the
water.
Poha Ujjain 10 6 Kg
Rai 125 75 gm
Heat Oil, fry groundnut keep aside. Add Rai and
Green Chilli, slit in 2 500 300 gm Green Chilli. When chillies are nicely roasted add
Curry Leaves followed by hing and Haldi. Add
Curry Leaves 0.5 0.3 L vegetables with hardest firm and softest last. Cook
until partially cooked then add the soaked poha,
Hing 75 45 gm fried groundnut, salt and sugar. Finally mix in the
lemon juice and Dhaniya Patta.
Haldi 80 48 gm
Salt 550 330 gm
Sugar 0.55 0.33 Kg
Add at Last.
Dhaniya Patta, chopped 2.5 1.5 L
Alu, Peel, boil & cut 1" cube 7 4.2 Kg
Salt for Alu 175 105 gm Alu+ matar
Boil separately with little haldi and drain.
Green peas 3.5 2.1 Kg NOTE: Groundnut can be avoided
salt for Peas 70 42 gm
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Poha MH with Alu Matar
Yield 50 60 L Regular Poha, put in water and remove
immediately.
Poha Maharashtrian 10 12 Kg
Groundnut Oil 2.5 3L
Rai 125 150 gm
Heat Oil, fry groundnut keep aside. Add Rai and
Haldi 80 96 gm
Salt 500 600 gm
Sugar 0.5 0.6 Kg
Add at Last.
Dhaniya Patta, chopped 2.5 3L
Alu, Peel, boil & cut 1" cube 7 8.4 Kg
Salt for Alu 175 210 gm Alu+ matar
salt for Peas 70 84 gm
BACK HOME
Poha Ujjain with Veg

water.
Poha Ujjain 10 10 Kg
Rai 125 125 gm Heat Oil, fry groundnut keep aside. Add Rai and
Haldi 80 80 gm
Salt 550 550 gm
Sugar 0.55 0.55 Kg
Add at Last.
Carrot, 1 cm cubes 2.5 2.5 Kg
Cabbage, 1 cm square 2.5 2.5 Kg While using this recipe, copy and delete/add veg
used. To get the right salt quantity .
Capsicum, 1 cm square 2.5 2.5 Kg NOTE: if using green peas then groundnut may be
avoided.
Green Peas 2.5 2.5 Kg We can also use other vegetables like beans and
flower.
Total Veg 10 10 Kg
Salt for Veg 120 120 gm
BACK HOME
Poha MH with Veg

Yield 50 60 L Regular Poha, put in water and remove
immediately.
Poha Maharashtrian 10 12 Kg
Rai 125 150 gm Heat Oil, fry groundnut keep aside. Add Rai and
Haldi 80 96 gm
Salt 500 600 gm
Sugar 0.5 0.6 Kg
Add at Last.
Carrot, 1 cm cubes 2.5 3 Kg
Cabbage, 1 cm square 2.5 3 Kg While using this recipe, copy and delete/add veg
used. To get the right salt quantity .
Capsicum, 1 cm square 2.5 3 Kg NOTE: if using green peas then groundnut may be
avoided.
Green Peas 2.5 3 Kg We can also use other vegetables like beans and
flower.
Total Veg 10 12 Kg
Salt for Veg 120 144 gm
BACK HOME
Poha_quick
Yield 40 40 L
Regular Poha, put in water and remove
Poha Maharashtrian 10 10 Kg immediately.
Groundnut Oil 2 2L
Rai 120 120 gm
Curry Leaves 0.5 0.5 L
Hing 60 60 gm
Haldi 80 80 gm
Salt 500 500 gm
Regular POHA
Sugar 0.5 0.5 Kg
Add at Last.
Dhaniya Patta, chopped 2 2L
BACK HOME
Sevai Pulao
Yield 50 30 L
Sevai 9 5.4 Kg
Water For Boiling 40 24 L
Boil water, add oil, salt and haldi to it. When
Groundnut Oil 0.08 0.048 L boiling add sevai. Bring to aboil. Boil for 2 mins.
Put off flame, add cold water. Remove the sevai in
Haldi 12 7.2 gm jali. Add cold water on it.
Salt 90 54 gm
Cold water 40 24 L
Groundnut Oil (For Chaunk) 1.2 0.72 L
Rai 40 24 gm
Byadgi Mirchi (broken) 80 48 gm
Chaunk
Ginger 200 120 ml Chaunk
Green Chilli (split in 2) 80 48 gm

Hing 20 12 gm
French Beans, 1/2" pieces 2 1.2 Kg
Capsicum, thin slices 2 1.2 Kg
Carrot, 4 mm slices 2 1.2 Kg
We can choose the vegetables as per availability
Cabbage, shredded fine 2 1.2 Kg and budget.
Grean Peas, parboiled 2 1.2 Kg
Total Vegetables 10 6 Kg
Salt, extra for Veg 60 36 gm
Salt 360 216 gm
Sugar 0.4 0.24 Kg
Shahi Biryani Masala 45 27 gm
Wet Coconut (optional) 2 1.2 Nos.
Garnishing
Dhaniya Patta 1.6 0.96 L
BACK HOME
Compiled Before 10-Sep-11
Last Edited on 25-Nov-15 Author:
Yield increased
Sevai Upma from 42.5L to 50L
Yield 50 20 L for 10Kg
Sevai 10 4 Kg
Roast sevai in oil, until golden brown.
Groundnut Oil (For Roast) 0.5 0.2 L
Rai 100 40 gm
Chana Dal 0.4 0.16 Kg
Heat Oil , put rai and chana dal, when chana dal is lightly
Udad Dal 0.4 0.16 Kg roasted add the udad dal. When both dal are reddish,
add Green Chilli and ginger, roast until ginger is crisp.
Green Chilli, slit in 2 300 120 gm Then add hing followed by Curry Leaves.

Hing 50 20 gm
French Beans, 1" slant cut 2 0.8 Kg
Carrot, 4 mm pulao cut 2 0.8 Kg
Add these veggies to the above chaunk in the
Capsicum, thin slices 2 0.8 Kg same order. Roast until they are partially
cooked.Then add the chopped Tomato cook until
Cabbage, shredded 2 0.8 Kg they turn soft.
Corn Kernels / Green Peas 2 0.8 Kg
Tomato, chopped/puree 2.5 1 Kg
Now add the boiling water, salt and sugar. Bring to a boil.
Sugar 0.5 0.2 Kg Simmer for about 10 mins. Then add the roasted sevai.
Cook at high flame until most of the water is absorbed.
Salt 650 260 gm Now reduce the flame and cook covered, under weight
for 15 mins. Finally mix in the lemon juice and Dhaniya
Wet Coconut, grated (optional) 2 0.8 Nos. Patta.

BACK HOME
Sevai Maggi style

Yield 90 90 L
Sevai 10 10 Kg
Groundnut Oil (For Roast) 1 1L
Groundnut Oil 2 2L
Rai 100 100 gm Heat Oil add hing immediately followed by the veggies
below
Hing 75 75 gm
Curry Leaves 1 1L
French Beans, 1" slant cut 5 5 Kg
Carrot, 4 mm pulao cut 5 5 Kg Now add the veggies one by one in the same
Capsicum, 1 cm square 5 5 Kg order, roast until they are crisp and almost
cooked. Then add the tomato puree.followed by
Corn Kernels / Green Peas 5 5 Kg salt, sugar, roast for few more mins and then add
the Boiling water. Boil for 5 mins.Add the roasted
Tomato(Red) Boil & Puree 5 5 Kg sevai. When water is almost absorbed. Reduce
flame and cook covered for about 15 mins.
Sugar 0.75 0.75 Kg Then add the tomato sauce made below. Mix
nicely and finely mix in the chopped Dhaniya Patta.
Salt 900 900 gm
Tomato sauce Yield (approx) 35 35 L
Heat oil add rai, hing and Curry Leaves. Immediately add
Groundnut Oil 1.5 1.5 L the chilli paste.. Cook until oil separates. Then add the
Sambhar Masala, roast for a min. Then add the (tomato +
Rai 100 100 gm dal )puree, salt and sugar. Boil until it is is condensed to
medium thick consistency. Then add the boiling water
Hing 75 75 gm and mix the cornflour in little cold water add. Boil until
the sauce becomes homogeneous and slightly thick.
Curry Leaves 1 1L
And oil separates out.
Ginger 250 250 gm
Add to above, followed by Tomato puree below.
Sambhar Masala, everest 200 200 gm
Tomato(Red) Boil 28 28 Kg Boil toor dal separately until soft and mushy pulverize
with toamtoes to a smooth puree.
Toor Dal, soak & boil 0.4 0.4 Kg
Sugar 0.75 0.75 Kg When the puree becomes slightly thick, add sugar, salt
and boiling water to it. Boil . Then add the corn flour
Salt 550 550 gm mixture. And boil until the sauce is again thick and
homogeneous. Add this to the prepared sevai.
Boiling water 10 10 L
Mix in water and add to the above sauce. Boil
Corn Flour 0.5 0.5 Kg
Add at last to the sevai-sauce mixture.
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Last Edited on
Susheela_Poshanjit P
Yield 110 35 L
Murmura 16 5.0909090909 Kg
Groundnut 1.6 0.5090909091 Kg
Phutana Dal 0.8 0.2545454545 Kg
Hing 120 38.181818182 gm
Haldi 100 31.818181818 gm
Rai 100 31.818181818 gm
Green Chilli 650 206.81818182 gm
Salt 1000 318.18181818 gm
Alu, 1 cm square 8 2.5454545455 Kg
Kakdi, 1 cm square 8 2.5454545455 Kg
Carrot, Grating 4 1.2727272727 Kg
Sugar 0.6 0.1909090909 Kg
Pulverize together
Imli 800 254.54545455 gm
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Upma W/o Veg

Yield 120 600 L
Motta Rava 25 125.00 Kg
Roast till golden yellow.
Rai 200 1000.00 gm
Channa Dal 500 2500.00 gm
Udad Dal 1000 5000.00 gm
Green Chillies 500 2500.00 gm Chaunk

Hing 100 500.00 gm
Cabbage, 2cm square 5 25.00 kg
Tomatoes, chopped 5 25.00 kg
Grren Peas 3 15.00 kg
Salt 1375 6875.00 gm
Haldi 150 750.00 gm
Sugar 1.5 7.50 Kg
Dhaniya Patta 5 25.00 L Optional
Coconut grated 5 25.00 Nos. add at last
Lemon Juice 500 2500.00 ml
Boiling Water 87.5 437.50 L special formula
NOTE: Mota/jada rava is good for upma. If the rava we are using is
very fine we have to use more oil else the upma will become very
sticky.
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Upma with Veg

Yield 110 600 L
Motta Rava, dry roast 20 109.09090909 Kg
Oil for chaunk 7 38.181818182 L
Rai 200 1090.9090909 gm
Green Chillies 400 2181.8181818 gm
Chaunk
Curry Leaves 2.5 13.636363636 L
Hing 80 436.36363636 gm
Beans, 1/2 cm long 5 27.272727273 Kg
Grean Peas or Corn kernel 2.5 13.636363636 Kg
Carrot, 1 cm square 2.5 13.636363636 Kg Adjust the selected veg in the D column. Delete
the vegetable not used. Add if any extra vegs used.
Capsicum, 1 cm square 2.5 13.636363636 Kg Total veg should have the total weight of all vegs
used. Then only we will get the reqd qnty of salt.
Cabbage, 1.5 cm square 5 27.272727273 kg
Total Veg 17.5 95.454545455 Kg
Salt for Veg 210 1145.4545455 gm
Salt 1100 6000 gm
Sugar 1200 6545.4545455 gm
Coconut grated (Optional) 5 27.272727273 Nos. Optional
Lemon Juice 300 1636.3636364 ml add at last
Boiling Water 70 381.81818182 L special formula
NOTE: Mota/jada rava is good for upma. If the rava we are using is
very fine we have to use more oil else the upma will become very
sticky.
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Uttappa w/o veg

Yield 125 500 Nos.
Rice 3.6 14.40 Kg
Udad Dal 1 4.00 Kg
Mix Dahi and water. Then add to it the rava and
Toor Dal/Chana Dal (optional) 0.11 0.44 Kg rice flour. Allow it to soak for 1-2 hr. Then mix in
the chillies, Tomato, cabbage, carrot and salt. Then
Akkha Methi 0.035 0.14 Kg roast it on tava by putting some oil.
Salt 185 740.00 gm
Sugar 0.11 0.44 Kg
Green Chilli, Chopped Fine 75 300.00 gm
Ginger, chopped fine 75 300.00 gm
Wet Coconut, grated 0.75 3.00 Nos.
Batter Vol (approx) 10 40.00 L
Groundnut Oil, for cooking 0.55 2.20 L
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Uttappa with veg

Yield 100 35 Nos.
Boiled Rice 2.7 0.95 Kg
Toor Dal/Chana Dal (optional) 0.1 0.03 Kg
Akkha Methi 35 12.25 gm
Salt 200 70.00 gm
Sugar 0.15 0.05 Kg
Dhaniya Patta, chopped fine 1 0.35 L
Wet Coconut, grated 250 87.50 gm
Wet Coconut (Approx) 1 0.35 Nos.
Cabbage, shredded fine & small 1 0.35 Kg
Carrot, grated fine 0.25 0.09 Kg
Capsicum, shredded fine & smal 0.5 0.18 Kg
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Venn Pongal_Thick
Yield 100 10 L
Basmati Rice Dubar/ regular ric 12 1.2 Kg
Mung Dal 8 0.8 Kg We can soak mung dal at night or alternately we
can roast it in little ghee until reddish brown . First
Salt 1150 115 gm add cook the dal in water with salt. When the dal
is almost cooked add the rice with Ginger, Grated
Boiling water (approx) 80 8L and haldi(if using). When it is almost cooked add
the chaunk, mix and cook for another 5-10 mins.
Ginger, chopped /grated 400 40 gm Finally garnish with roasted khopra grating and
fried kaju (if using)
Ghee 2.5 0.25 L
Jeera 125 12.5 gm
Heat Ghee. Put Black pepper, jeera. Add curry
Curry Leaves 1 0.1 L leaves and Ginger, Grated. Roast for sometime.
Put it in the cooked pongal.
Ginger, chopped /grated 400 40 gm
Kaju (optional) 750 75 gm
Khopra, grated (2.5mm) 1.5 0.15 Kg Fry kaju in chaunk ghee. Keep aside. Dry roast
khopra grating. Add at last
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Compiled Before 30-Nov-11
Venn Pongal_Thin
Yield 100 10 L
Basmati Rice Dubar/ regular ric 10 1 Kg
Mung Dal 6.5 0.65 Kg
We can soak mung dal at night or alternately we
can roast it in little ghee until reddish brown . First
Salt 1100 110 gm add cook the dal in water with salt. When the dal
is almost cooked add the rice with Ginger, Grated
Boiling water (approx) 80 8L and haldi(if using). When it is almost cooked add
the chaunk, mix and cook for another 5-10 mins.
Ginger, chopped /grated 400 40 gm Finally garnish with roasted khopra grating and
fried kaju (if using)
Ghee 2.5 0.25 L
Jeera 125 12.5 gm
Heat Ghee. Put Black pepper, jeera. Add curry
Curry Leaves 1 0.1 L leaves and Ginger, Grated. Roast for sometime.
Put it in the cooked pongal.
Ginger, chopped /grated 400 40 gm
Kaju (optional) 750 75 gm
Khopra, grated (2.5mm) 1.5 0.15 Kg Fry kaju in chaunk ghee. Keep aside. Dry roast
khopra grating. Add at last
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Compiled Before 30-Nov-11

Mix Dal Utappam_prithvi

Yield 100 100 pieces
Toor dal 0.25 0.25 Kg
Mung dal 0.25 0.25 Kg
Chana dal 0.25 0.25 Kg
Phutana Dal 0.25 0.25 Kg
Chilka Mung Dal 0.25 0.25 Kg soak all the dals overnight and make
a fine paste add all the ingadients
Green Chilli 100 100 gm and put on tawa.
Ginger 100 100 gm
Salt 370 370 gm
Tomato, chopped 2.5 2.5 Kg
Dhaniya patta 1.5 1.5 lrt
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Tomato bath with Rava

Yield 150 25 L
Ghee for Roasting 4 0.6666666667 L
Mota Rava 25 4.1666666667 Kg
Ghee 4 0.6666666667 L
Kaju Tukda 2 0.3333333333 Kg
Rai 200 33.333333333 gm
Jeera 200 33.333333333 gm
Chana Dal 0.25 0.0416666667 Kg
Udad Dal 0.5 0.0833333333 Kg
Chaunk
Green Chilli, chopped 750 125 gm
Ginger, Chopped 500 83.333333333 gm
Curry Leaves 2.5 0.4166666667 L
Hing 200 33.333333333 gm
Cabbage, Shredded 6 1 Kg
Tomato, chopped 35 5.8333333333 Kg
Green Peas (optional) 1 0.1666666667 Kg
Salt 1550 258.33333333 gm
Haldi 166 27.666666667 gm
Sugar 1.5 0.25 Kg
Lemon Juice 0.5 0.0833333333 L
Last Edited on
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Swadeshi Pasta_Hg.AJCP
Yield 6 30 L
Pasta, penny 1 5 Kg
Boiling Water 5 25 L Boil the water add salt and oil to it. Then add the
Macroni to it. Boil for about 5 mins, until almost
Salt 75 375 gm cooked.Drain the water pour cold water.
Groundnut Oil (For Boiling) 0.025 0.125 L

Groundnut Oil 0.24 1.2 L Heat Oil , hing and Black Pepper Powder. Immediately
add the paste below.
Hing 11 55 gm
Ginger 40 200 gm
French Beans, 1" slant cut 0.3 1.5 Kg
Carrot, 4 mm pulao cut 0.3 1.5 Kg
Capsicum, 1 cm square 0.3 1.5 Kg
Cauliflower 0.3 1.5 Kg
Now add the veggies one by one in the same
Paneer 0.3 1.5 Kg order, roast until they are crisp and almost
cooked. Then add the tomato puree. Cook until oil
Tomato(Red) Boil & Puree 3 15 Kg starts surfacing. Then add the salt, sugar followed
by ( Rosemary, Oregano and basil (if using)). Finally
Sugar 0.1 0.5 Kg add the cooked macroni. Cook for about 10 mins.
Add boiling water if reqd. Add the Dhaniya patta(if
Salt 80 400 gm using)
Jeera powder 8 40 gm
Dhaniya Powder 8 40 gm
Chole masala 5 25 gm
Sambhar Masala 5 25 gm
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Upma Dry SI Style Kartik Pr

Yield 100 12 L
Mota Rava 25 3 Kg
Groundnut Oil, for Roasting 2.25 0.27 L
Rai 125 15 gm
Chana Dal 1 0.12 Kg
Udad Dal 1 0.12 Kg
Kaju 625 75 gm
Salt 825 99 gm
Water 50 6L
Dhaniya Patta Chopped 2 0.24 L
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Last Edited on
Bhel_MKD
Yield 3 20 L
Bhadang 0.18 1.2 kg
Farsan 850 5666.67 ml
Sev 550 3666.67 ml
Phutana dal (roasted)(optional) 20 133.33 gm
Groundnut 50 333.33 gm
Mirchi powder (Byadgi) 11 73.33 gm
Salt 21 140.00 gm
Lemon juice 12 80.00
Imli 15 100.00 gm
Water 0.18 1.20 L
Sugar (in imli water) 8 53.33 gm
Kakadi 0.54 3.60 kg
Tomato 0.23 1.53 kg
Alu (boiled & sliced) 0.2 1.33 kg
Dhaniya patta 150 1000.00 ml
Green chilly (paste) 19 126.67 gm
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Compiled on
Last Edited on
Edited
Millet Idli(Jawari Rava)
Jawari Idli Rava, Medium size 11.63 16.04 Kg
Total 17.45 24.07 Kg
Salt 540.00 744.83 gm 50ml in each bowl
Bater Yield, (Aprrox 36.65 50.54 gm
0 Compiled on 5-Nov-18
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Upma with Veg(Jawari Rava)

Yield 110 50 L
Jawari Rava, dry roast, Barik rav 20 9.09 Kg
Oil for chaunk 7 3.18 L
Rai 200 90.91 gm Chaunk
Green Chillies 400 181.82 gm

Hing 80 36.36 gm
Beans, 1/2 cm long 5 2.27 Kg Adjust the selected veg in the D column. Delete
the vegetable not used. Add if any extra vegs used.
Grean Peas or Corn kernel 2.5 1.14 Kg Total veg should have the total weight of all vegs
used. Then only we will get the reqd qnty of salt.
Carrot, 1 cm square 2.5 1.14 Kg
Cabbage, 1.5 cm square 5 2.27 kg
Total Veg 17.5 7.95 Kg
Salt for Veg 210 95.45 gm
Salt 1100 500.00 gm
Sugar 1200 545.45 gm Optional
Dhaniya Patta 2.5 1.14 L add at last
Coconut grated 5 2.27 Nos. special formula
Lemon Juice 300 136.36 ml
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Millet Poha with Veg_skkd Poha Millet, Soak for 1-2 mins. Then drain the
water.
Yield 45 55 L
Millet Poha (L/B/R/K) 7.4 9.04 Kg
Groundnut 0.75 0.92 Kg Heat Oil, fry groundnut keep aside. Add Rai and
Rai 125 152.78 gm Green Chilli. When chillies are nicely roasted add
Green Chilli, slit in 2 500 611.11 gm vegetables with hardest firm and softest last. Cook
Curry Leaves 0.5 0.61 L fried groundnut, salt and sugar. Finally mix in the
Hing 75 91.67 gm
Haldi - optional 80 97.78 gm
Salt 0.35 0.43 gm
Sugar 0.55 0.67 Kg
Add at Last.
Carrot, 1 cm cubes 2 2.44 Kg
While using this recipe, copy and delete/add veg
Cabbage, 1 cm square 2 2.44 Kg used. To get the right salt quantity .
We can also use other vegetables like beans and
Capsicum, 1 cm square 2 2.44 Kg flower.
Green Peas 1 1.22 Kg
Total Veg 7 8.56 Kg
Compiled on 27-Mar-19 27-Mar-19
Last Edited on 27-Mar-19 27-Mar-19
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Millet Uttappa w/o veg_skkd

Yield 125 400 Nos.
Mix Dahi and water. Then add to it the Batter.
Millet 3.6 11.52 Kg Allow it to soak for 1-2 hr. Then mix in the chillies,
Tomato salt. Then roast it on tava by putting some
Udad Dal 1 3.20 Kg oil.
Toor Dal/Chana Dal (optional) 0.11 0.35 Kg
Akkha Methi 0.035 0.11 Kg
Salt 185 592.00 gm
Sugar 0.11 0.35 Kg
Wet Coconut, grated 0.75 2.40 Nos.
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Sabudana Khichadi_skkd
Yield 38 540.0 L
Sabudana 8.5 120.78947368 kg
Alu 6.5 92.368421053 Kg
Oil 2 28.421052632 L
Jeera 200 2842.1052632 gm
Green Chillies, Chopped 380 5400 gm
Sugar 0.5 7.1052631579 Kg
Salt 550 7815.7894737 gm
Groundnut, Kut 3.5 49.736842105 kg
Lemon Juice 0.5 7.1052631579 L
Compiled on 13-Dec-18
Last Edited on 19-Oct-18
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Wheat Dosa
Yield 120 300 Nos.
Atta 2 5 kg
Rice Flour 1.2 3 kg
Salt 90 225 gm
Mirchi Powder 35 87.5 gm
Green Chillies, chopped 120 300 gm
Ginger, chopped fine 100 250 gm
Cabbage Chopped fine 1 2.5 kg
Dhaniya Patta, chopped fine 1500 3750 ml
Salt 20 50 gm
Oil/ghee for cooking 750 1875 ml
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Daliya Pulao
Yield 50 50 L
Daliya, medium size 10 10 Kg
Star Phool 25 25 gm
Dalchini 25 25 gm
Black Elaichi 15 15 gm
Tejpatta 10 10 gm
Jeera 150 150 gm
Lavang 5 5 gm
Elaichi 15 15 gm
Javitri 15 15 gm
Hing 50 50 gm
Curry Leaves 1 1L
Haldi 40 40 gm
Carrot, 1 cm cube 1.5 1.5 Kg
Capsicum, 1" square 1.5 1.5 Kg
Alu 1" square 2.5 2.5 kg
Cabbage, 1.5 cm square 1.5 1.5 Kg
Salt 70 70 gm
Salt 630 630 gm
Pulao Masala, Everest 180 180 gm
Sugar 0.6 0.6 Kg
Dhaniya Patta 2 2L
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Last Edited on 23-Sep-18
Makkan Dosa_VRLP
Yield 1000 2000 Pcs
Tukada bhasmati 10.00 20 kg
Kani rice 8.00 16 kg
Boiled Rice 2.00 4 kg
Udadal 2.50 5 kg
Poha 1.50 3 kg
Akka Methi 0.25 0.5 kg
Chenna dal 0.30 0.6 kg
Salt 0.70 1.4 kg
Sugar 0.30 0.6 gm
No. of Coconut req. 3.00 6 No.
Coconut milk 250.00 500 gm
Maida 0.50 1 kg
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Millet Masala Dosa_VRLP

Yield 32 550 No.
Navani, Foxtail millet 0.80 13.75 kg
Udad Dal 0.20 3.4375 kg
Akkha Methi 25.00 429.6875 gm
Poha 25.00 429.6875 gm
Salt 30.00 515.625 gm
Sugar 15.00 257.8125 gm
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Compiled on
Last Edited on
Set dosa_VRLP
Yield 32 5000 No
Rice, Khani rice 0.80 125 kg Peet
Udad Dal 0.20 31.25 kg
Salt 30.00 4687.5 gm
Add Just before 1hr
Sugar 15.00 2343.75 gm
Poha 50.00 7812.5 gm
Wet Coconut 20.00 3125 gm
No. of Coconut req. 0.20 31.25 No.
Ajwine 3.00 468.75 gm
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Masala Dosa_VRLP
Yield 32 400 No.
Rice, Khani rice 0.80 10 kg Peet
Poha 25.00 312.5 gm Add just before 1hr
Salt 30.00 375 gm
Sugar 15.00 187.5 gm

Batata Bhaji with Dosa_VRLP
Yield 100 2 L
Alu, peel, cut, boil & mash 90 1.8 Kg
Rai 400 8 gm
Jeera 400 8 gm
Chana Dal 1 0.02 Kg
Udad Dal 1 0.02 Kg
Ginger, Paste 1100 22 gm
Hing 100 2 gm
Cabbage, chopped 1.5 cm squar 5 0.1 Kg
Haldi 250 5 gm
Salt 1550 31 gm
Sugar 0.8 0.016 Kg
Wet Coconut, grated(Option) 10 0.2 nos.
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Uthapam with veg_VRLP

Yield 25 750 No.
Rice 0.80 24 kg
Udad Dal 0.20 6 kg
Akkha Methi 15.00 450 gm
Till 15.00 450 gm
Haldi 5.00 150 gm
Salt 30.00 900 gm
Sugar 15.00 450 L
Green Chilli, Chopped Fine 35.00 1050 Kg
Ginger, chopped fine 35.00 1050 gm
Tomato, chopped fine 0.30 9 Kg
Capsicum 0.20 6 Kg
Groundnut Oil, for cooking 8.60 258 L
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Tamato Uthapam_VRLP
Yield 40 500 No.
Rice 0.80 10.00 kg
Till 15.00 187.50 gm
Haldi 5.00 62.50 gm
Salt 30.00 375.00 gm
Sugar 15.00 187.50 L
Green Chilli, Chopped Fine 35.00 437.50 Kg
Ginger, chopped fine 35.00 437.50 gm
Groundnut Oil, for cooking 8.60 107.50 gm
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Alu Paratha_Skkd
Yield (medium Size) 400.00 500 Pcs
Yield (big size) 180.00 225 Pcs
Wheat Atta 12.00 15.00 Kg
Alu, peel, boil & smash 30 37.50 Kg
Ajwain 25 31.25 gm
Hing 25 31.25 gm
Haldi 60 75.00 gm
Green Chilli, chopped fine 350 437.50 gm
Ginger, chopped Fine 150 187.50 gm
Salt 550 687.50 gm
Chat Masala 110 137.50 gm
Lemon juice 160.00 200.00 ml
Dhaniya Patta, chopped 6.00 7.50 gaddi
Pudina (Approx Reqd) 8.00 10.00 gaddi
Groundnut Oil, for roasting 3.00 3.75 L
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Puri_HG SMDP
Atta 9.00 9.69 Kg
Maida 1.00 1.08 Kg
suji 0.05 0.05 Kg
Salt 0.10 0.11 gm
Water(Approx) 2.00 2.15 L
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Rawa Idli_KiKP
Mota rava 0.63 8.75 kg
Barik Rava 0.38 5.25 Kg
Soar curd 1.00 14.00 L
Eno 24.00 336.00 gm
Salt 40.00 560.00 gm
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Malligi Idli_HG VRLP
Boiled Rice 0.30 8.40 Kg
Khani rice(BTC) 0.15 4.20 Kg
Total 0.55 15.40 Kg
ENO 5.00 140.00 gm
Salt 77.00 2156.00 gm
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Strawberry Rava idli_HG VRLP

Rawa Barik 0.30 10.00 Kg
Boil rice 0.08 2.67 kg
Khani rice(BTC) 0.08 2.67 Kg
Total 0.55 18.33 Kg
ENO 5.00 166.67 gm
Salt 35.00 1166.67 gm
Crushed Strawberry 4 Bottle for 1000
Coconut wet 3 nos. for 1000
Last Edited on
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Green Moong Uttapam_RGM

Yield 70 28 No.
Moong dal 2.5 1 kg
Khichdi rice 0.5 0.2 kg
Hing 0.25 0.1 cup
Hari mirchi 0.5 0.2 cup
Salt 0.4 0.16 cup
Kadipatta 0.5 0.2 ltr
Capsicum 0.4 0.16 kg
Tomato 0.4 0.16 kg
Ghee/GN oil on top 0.5 0.2 ltr
Last Edited on
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Curd Rice_NSD
Yield 70 95 L
Rice 10 13.571428571 Kg
Dahi 24 32.571428571 L
Salt 360 488.57142857 gm
Sugar (If curd is too SOUR) 0.35 0.475 Kg
Ginger, Grated 250 339.28571429 gm
Green Chilli, chopped 200 271.42857143 gm
Coconut Oil 1 1.3571428571 L
Rai 150 203.57142857 gm
Byadgi Mirchi, Broken 200 271.42857143 gm
Chana Dal 0.25 0.3392857143 Kg
udad dal 0.25 0.3392857143 Kg
Hing 60 81.428571429 gm
Danim, Optional 10 13.571428571 Pcs
Carrot Grated, 1.5 mm 1 1.3571428571 Kg
Last Edited on
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750
Poha Ujjain with Alu Matar Yeild New Observation NS
water.
Poha Ujjain 15 7.1 Kg
Rai 180 84.9 gm Heat Oil, fry groundnut keep aside. Add Rai
and Green Chilli. When chillies are nicely
Green Chilli, slit in 2 750 353.6 gm roasted add Curry Leaves followed by hing
and Haldi. Add vegetables with hardest firm
Curry Leaves 0.75 0.4 L and softest last. Cook until partially cooked
then add the soaked poha, fried groundnut,
Hing 110 51.9 gm salt and sugar. Finally mix in the lemon juice
and Dhaniya Patta.
Haldi 120 56.6 gm
Salt 825 388.9 gm
Sugar 0.825 0.4 Kg
Add at Last.
Alu, Peel, boil & cut 1" cube 10.5 4.95 Kg
Salt for Alu 262.5 123.75 gm Alu+ matar
salt for Peas 105 49.5 gm
Sevai Pulao Edited By NSD
Yield 100 90 L
Sevai Pulao with rice 18 16.2 Kg
Water For Boiling 90 81 L
Haldi 26.4 23.76 gm
Salt 180 162 gm
Cold water 90 81 L
Pulao masala 90 81 gm
Rai 90 81 gm
Byadgi Mirchi (broken) 180 162 gm
Ginger 450 405 ml
Green Chilli (split in 2) 180 162 gm
Hing 45 40.5 gm
French Beans, 1/2" pieces 3.6 3.24 Kg
Capsicum, thin slices 3.6 3.24 Kg
Carrot, 4 mm slices 3.6 3.24 Kg
Grean Peas, parboiled 3.6 3.24 Kg
Total Vegetables 18 16.2 Kg
Salt, extra for Veg 180 162 gm
Salt 800 720 gm
Sugar 0.9 0.81 Kg
Wet Coconut (optional) 4.5 4.05 Nos.
546
Millet Idli_Medium Size (Jawari Rava)
Yield (use 20ml spoon) 800 700 Nos.
Jawari Idli Rava, Medium 12.83 11.23 Kg
Total 19.26 16.84 Kg
Salt 595.86 521.11 gm
Bater Yield, (Aprrox 40.44 35.37 gm
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rvation NSD
20ml in each bowl
Coconut Chutney_KKD (-Sour )
Yield 10 1L
Wet Coconut (approx) 7 0.7 Nos.
Wet Coconut (by wt) 1.75 0.175 Kg
Salt 115 11.5 gm
Thin Coconut Oil 0.2 0.02 L
Shenghdana 0.4 0.04 Kg
Green Chilli 100 10 gm
Wet Coconut (approx) 10 1 Nos.
Wet Coconut (by wt) 2.5 0.25 Kg
Salt 130 13 gm
Thick Coconut Oil 0.2 0.02 L
Ginger, Grated 100 10 ml
Coconut Oil 0.2 0.02 L
Rai 50 5 gm
Hing 12.5 1.25 gm
Byadgi Mirchi, broken 50 5 gm
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compiled on 5-Mar-13
Coconut Tomato Chutney 2 (thin)

Yield 10 20 L
Wet Coconut 8 16 Nos.
Wet Coconut (by wt) 2 4 Kg
Salt 140 280 gm
Ginger 150 300 gm
Sugar 0.05 0.1 Kg
Shenghdana 0.25 0.5 Kg
Kashmiri Mirchi 30 60 gm
Tomato, ripe & red 2.5 5 Kg
Rai 50 100 gm
Hing 12.5 25 gm
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compiled on 9-Jan-13
Imli Chutney For Chaat (thin)

Yield (approx) 10 80 L
Imli 1.5 12 Kg
Gud 5 40 Kg
Jeera 25 200 gm
Badi Saunf 25 200 gm
Akkha Dhaniya, Crushed 12.5 100 gm
Hing 25 200 gm
Green Chilli, paste 50 400 gm
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Compiled On 19-Aug-13
Shenghdana Chutney_Hadai Pran P
Yield 100 25 L
Groundnut, Roast & Skin 70 17.5 Kg
Salt 1000 250 gm
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compiled on 17-Feb-13
Last Edited on
Tomato Sauce TD
Yield 11.5 5.75 L
Tomato 15 7.5 Kg
Doodhi/bhopla 3 1.5 Kg
Sugar 1.5 0.75 Kg
Salt 180 90 gm
Kashmiri Mirchi Powder 30 15 gm
Dalchini 30 15 gm
Tejpatta 15 7.5 gm
Lavang 10 5 gm
Black pepper 10 5 gm
Corn Flour 0.25 0.125 Kg
Water 0.5 0.25 L
NOTE: This recipe is little spicy. If you want it less spicy replace mirchipowder
by Kashmiri mirch powder or completely omit it.
compiled on 15-Mar-12
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Method
Combine the Tomato, white pumpkin, sugar, chilli powder and salt and blend to a smooth purée i
Strain and boil the strained liquid in a vessel along with the spice bag.
When the sauce starts thickening, add in the cornflour mixture and vinegar.
Cook till the mixture resembles a smooth sauce.
Cool and use as required. This sauce can be stored refrigerated for upto 15 days.
CGC_ IDLI
Yield 10 52 L
Wet Coconut 6 31.2 Nos.
Salt 130 676 gm
Green Chilli, slit 100 520 gm
Groundnut 2.5 13 Kg
Jeera 50 260 gm
Hing 25 130 gm
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Coconut Chutney_Prithvi
Yield 20 1L
Wet Coconut (by wt) 4.5 0.225 ml
Salt 115 5.75 gm
Groundnut 0.8 0.04 gm
Green Chilli 100 5L
Coconut Oil 0.2 0.01 gm
Rai 50 2.5 L
Hing 12.5 0.625 gm
Byadgi Mirchi, broken 50 2.5 gm
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Tomato Chuntey_sgpd
Yield 88 1.0 L
Tomato, sliced 60 0.7 Kg
Panch Phoron 308 3.5 gm
Byadgi Mirchi 220 2.5 gm
Ginger 250 2.8 gm
Green chilli 300 3.4 gm
Sugar 12 0.1 Kg
Kashmiri Mirchi Powder 250 2.8 gm
Corn flour 800 9.1 gm
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Green Coconut Chutney

Yield 10 60 L
Wet Coconut (approx) 8 48 Nos.
Wet Coconut (by wt) 2 12 Kg
Salt 130 780 gm
Groundnut Oil, for frying 0.2 1.2 L
Ginger 100 600 ml
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Last Edited on
Green Coconut Chutney_NSD

Yield 20 17 L
Wet Coconut (by wt) 5 4.25 L
Imli 50 42.5 gm
Sugar 115 97.75 L
Salt 115 97.75 gm
Phutana Dal 1 0.85 Kg
Green Chilli 100 85 L
Akka dhaniya 100 85 gm
Dhaniya Patha 4 3.4 gaddi
Rai 50 42.5 L
Hing 12.5 10.625 gm
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Green Coconut Chutney_VRLP

Yield 20 15 L
Salt 115 86.25 gm
Phutana Dal 1 0.75 Kg
Dhaniya Patha 4 3 gaddi
Rai 50 37.5 L
Hing 12.5 9.375 gm
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Khajur Imli Chutney_ SGPD

Yield 10 80 L
Khajur Without Seeds 1.8 14.4 kg
Imli, Pulp 800 6400 gm
Oil 200 1600 ml
Rai 10 80 gm
Jeera 10 80 gm
Akka Dhainya 5 40 gm
Tej Patta 5 40 gm
Salt 50 400 gm
Chilli Powder 20 160 gm
Roasted Dhaniya Powder 20 160 gm
Roasted Jeera Powder 20 160 gm
Water 5 40 L
Gud 2.5 20 kg
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Compiled On 17-Jul-17 17-Jul-17
Last Edited on 18-Jul-17 18-Jul-17
Green chetney_Sample
Yield 1.00 15.00 L
Dhaniya Patha 2 30.00 Gaddi
Pudina 1 15.00 Gaddi
Ginger Paste 20 300.00 gm
Green cheilli Paste 20 300.00 gm
Groundnuts 50 750.00 gm
Putana dal 50 750.00 gm
Salt 12 180.00 gm
Water 0.5 7.50 L
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Compiled On 17-Jul-17 17-Jul-17
Last Edited on 18-Jul-17 18-Jul-17
HG Kirti Krishna P
Grind to a fine paste along with the fried

shenghdana, phutana dal and Green Chilli.
Heat Oil. Fry Shenghdana, Phutana dal and

Green Chilli. Keep aside. Use the remaining oil
for Tadka.
Grind to a fine paste along with the fried

shenghdana, phutana dal and Green Chilli.

Green Chilli. Keep aside. Use the remaining oil
for Tadka.
Put chaunk in the remaining oil and add to the

ground chutney.
Heat oil . Fry Shenghdana keep aside, fry

kashmiri mirch, keep aside, add Green Chilli,
when fried add Tomato and roast until Tomato
become soft and partially cooked. Then grind all
the items (From coconut to Tomato)to a fine
paste.
Chaunk
Soak imli in hot water for 2-3 hrs. Then remove
seeds(if any). Pulverize with khajur and gud to
make a smooth paste.
Heat oil, put tadka then add the pulp. Add salt.
Boil for 10-15 mins.
Dry Roast the groundnut, cool, skin and grind it

to coarse powder. Similarly dry roast the bedgi
mirch and amake fine powder. Then mix all
these items. Finally put the tadka and mix.
Pulverize to fine paste and boil to condense.

When sufficiently thick mix the cornflour water
mixture to it and boil until we reach the desired
consistency
Lightly crush. Tie in 1 small muslin cloth. Tie

into a potli (bag) and put in the sauce while it is
boiling
Mix together
end to a smooth purée in a blender using about ¼ cup of water if required.
r.
5 days.
Coconut Chutney_Prithv
Yield 20 20
Wet Coconut (approx) 18 18
Wet Coconut (by wt) 4.5 4.5
Salt 115 115
Coconut Oil 0.2 0.2
Groundnut 0.8 0.8
Phutana Dal 0.5 0.5
Green Chilli 100 100
Ginger, Grated 100 100
Coconut Oil 0.2 0.2
Rai 50 50
Hing 12.5 12.5
Curry Leaves 0.25 0.25
Byadgi Mirchi, broken 50 50
HG SGPP

Green Chilli. Keep aside. Paste all ingredients
and add water accordingly to get yield.
Optional, Can be avoided if want white color

chutney
Green Coconut Chutney_NSD (ekadasi)
Yield 20 25 L
Sugar 50 62.5 L
Salt 115 143.75 gm
Groundnut 1 1.25 Kg
Dhaniya Patha 4 5 gaddi
Jeera 50 62.5 L
paste all the items
No chowk
hvi
L
Nos.
Kg
gm
L
Kg
Kg
gm
ml
L
gm
gm
L
gm
Chana Dal Aamti Maharastrian
Yield 45 L
Chana Dal, soak overnight 4.50 Kg
Water 18.00 L
Cook together until Chana dal is half cooked.
Salt 570.00 gm
Haldi 60.00 gm
Dalchini 12.00 gm
Add these to the above and continue cooking
TejPatta 3.00 gm until Chana Dal is almost dissolved.
Add the paste made below. Boil for 15-20
Lavang 6.00 gm mins.
Goda Masala 450.00 gm
Khopra, 3 mm slices 1.20 Kg
Kashmiri Mirchi 120.00 gm Fry the khopra & Kashmiri Mirch in the chaunk
Wet Coconut 2.40 Nos. oil until brown. Pulverize them with other
other items to a fine paste.
Groundnut, roasted & skinned 1.20 Kg
White Til, roasted 0.24 Kg
Kokam Juice 900.00 ml
Add and coook for another 10 - 15 mins
Gud 0.45 Kg
Groundnut Oil 1.20 L
Rai 90.00 gm
Put tadka and boil for another 5 mins
Curry Leaves 0.60 L
Hing 60.00 gm
Boiling Water 42.00 L Adjust to get the target yield
Dhaniya Patta 3.00 L Add at last
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Compiled on
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NOTE: We can also make Udad Dal aamti by replacing Chana
Dal with Udad Dal
Chilka Mung Dal Satvik

Yield 60 L
Chilka Mung dal 8.4 Kg
Akkha Mung, soak overnight 2.1 Kg
Cook together
Haldi 90 gm
Salt 750 gm
Ghee 1.2 L
Jeera 120 gm
Put chaunk in the same order. Cook for
Curry Leaves 1.2 L sometime. Add to the cooked dal
Hing 54 gm
Ginger, Chopped 300 gm
Sugar/Gud 0.6 Kg
Add at last
Dhaniya Patta 1.2 L
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Compiled Before
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Dal Fry
Yield 10 L
Toor Dal 0.6 Kg
Mung Dal 0.5 Kg
Good thickness
Chana dal 0.2 Kg
Soak all the dals Together for about 2 hrs.
Salt 135 gm
Cook the soaked dals along with these other
Ghee 0.05 L items until the mung dal is completely
dissolved. Then add the sliced Tomato and
Water (approx) 8L cook for 5 mins. Then add the below tadka.
Cook for 10 mins. And finally garnish with
Ginger, grated/chopped fine 50 gm Dhaniya Patta.
Green Chilli, slit in 2 20 gm
Hing 7.5 gm
Haldi 20 gm
Tomato, Sliced 0.5 Kg
Green Chilli 20 gm MASALA PASTE
Ginger 50 gm Make a smooth paste of ginger, Green Chilli
and soaked kashmiri mirch.Use no water or
Kashmiri Mirchi, Soaked for 1 hr 15 gm very little water.
Tejpatta 2.5 gm
Rai 10 gm TADKA
Heat ghee, put spices. Add the masala paste.
Jeera 15 gm Cook. Then add the chopped Tomato. Cook for
few mins. Then add the tomato puree and
Byadgi Mirchi, Broken 10 gm cook for some more time until oil
separates.Then add the gud, cook until gud is
Hing 7.5 gm dissolved. Add this to the cooked dal and boil
for few mins.
Tomato, chopped 0.5 Kg
Tomato, Puree 0.5 Kg
Sugar/gud 0.075 Kg
Dhaniya Patta 0.25 L Finally add the Dhaniya Patta.
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Compiled on
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Elissary By HG Gaur Priya Mtji

Yield 10 L
Mung Dal (Soak) 0.6 Kg
Drumstick, 2" long 1 Kg
Suran 1" cubes 1 Kg Boil Separately with little salt and Haldi
Or Alu, 1/2" finger chips 1 Kg

Salt 120 gm
Haldi 12.5 gm
Wet Coconut 1 Nos.
To be grinded a fine paste. Add to the cooked
Kashmiri Mirchi 30 gm dal. Boil.
Jeera 15 gm
Coconut Oil 0.15 L
Rai 20 gm
Chaunk. Roast until cconut turns brownish..
Udad Dal 0.075 Kg Then add to the preapared dal. Boil for some
more time.
Curry Leaves 0.1 L
Wet Coconut, Grated 1 Nos.
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Kerala Style Dal with Mungdal Kerala
Yield 20 L
Mung Dal 2.2 Kg
Salt 245 gm Boil Together. Until dal is almost dissolved
Haldi 30 gm
Boiling Water (approx) 10 L
Green Chilli, slit in 2 100 gm Then add these items along with the below
paste. Boil for 15-20 mins. Finally add tadka.
Tomato, Chopped 1 Kg
Gud 0.5 Kg
Wet Coconut, grated 0.5 Kg
Wet Coconut (Approx) 1.6 Nos PASTE
Make a smooth maste of it add more water if
Kashmiri Mirchi, Soaked for 1 hr 60 gm reqd.
Jeera, soak for 1 hr 30 gm
Water (approx) 0.5 L
Coconut Oil 0.6 L
Rai 40 gm
TADKA
Byadgi Mirchi, Broken 40 gm Heat oil put chaunk. Then add the cabbage
roast until cabbage turns translucent. Add to
Curry Leaves 0.4 L the prepared dal
Hing 30 gm
Cabbage, 1 cm square 0.5 Kg
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Mung Dal Makhani

Yield 60 L
Akkha Mung 4.8 Kg
THICK
Chilka Mung dal 4.8 Kg Soak dals and rajma separately for > 8hrs.
Boil the mung, Chilka Mung dal and chana dal
Chana dal 1.2 Kg together with ghee, haldi and salt until akha
mung is very soft and mushy .
Haldi 60 gm NOTE: USE minimum water to boil the dal.
Once dal starts boiling cook at low temp.
Salt 780 gm
Ghee 0.6 L
Akkha Mung 3.9 Kg
THIN
Soak dals and rajma separately for > 8hrs.

Chana dal 1.2 Kg together with ghee, haldi and salt until akha
mung is very soft and mushy .
Haldi 60 gm NOTE: USE minimum water to boil the dal.
Once dal starts boiling cook at low temp.
Salt 660 gm
Ghee 0.6 L
Cook rajma with little salt and haldi from
Rajma, soak > 8 hrs 2.4 Kg above until soft but not mushy.
Mustard Oil 1.2 L

Dalchini 15 gm
Black Elaichi 15 gm Heat ghee put chaunk in the same order. Add
the paste below and cook until nicely cooked.
Jeera 120 gm Add Haldi powder immediately followed by
tomato puree. Continue cooking until oil starts
TejPatta 12 gm sufacing. Add the Kasuri Methi. Cook. Add
cooked dal. Boil.
Lavang 6 gm
Elaichi 15 gm
Hing 90 gm
Green Chilli 450 gm
Ginger 900 gm Make a smooth Paste with minimum water
Kashmiri Mirchi, Soakeded 300 gm

Haldi Powder 60 gm
Tomato, Boil & Puree 15 Kg
Kasuri Methi, roast & crush 150 gm
Garam Masala 90 gm
Add to the prepared and boil for 5 mins.
Add to the prepared and boil for 5 mins.
Sugar 0.3 Kg
Butter, Amul 1.5 Kg
Milk Cream, Amul 3L Put off the flame and add at Last
Dhaniya Patta, chopped 1.5 L

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Mung Dal Makhani_eco

Yield 40 L
Akkha Mung 2.4 Kg Soak dals and rajma separately for > 8hrs.
Cook rajma with little salt and haldi also until
Chilka Mung dal 2.4 Kg soft but not mushy.
Chana dal 0.64 Kg together with remaining haldi and salt until
akha mung is very soft and mushy .
Rajma 1.2 Kg NOTE: USE minimum water to boil the dal.
Once dal starts at boiling cook at at low temp.
Haldi 30 gm
Salt 400 gm
Mustard Oil 0.6 L Heat ghee put chaunk. Add the paste below
and cook until nicely cooked. Add Haldi
Jeera 60 gm powder immediately followed by tomato
puree. Continue cooking until oil starts
TejPatta 6 gm sufacing. Add the Kasuri Methi. Cook. Add
cooked dal. Boil.
Hing 40 gm
Green Chilli 160 gm
Ginger 320 gm Make a smooth Paste with minimum water
Kashmiri Mirchi, Soakeded 120 gm

Haldi Powder 30 gm
Tomato, Boil & Puree 6 Kg
Kasuri Methi, roast & crush 60 gm
Add to the prepared dal and boil for 5 mins.
Garam Masala 60 gm
Butter, Amul 0.3 Kg
Milk Cream, Amul 0.4 L Put off the flame and add at Last

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Mung Dal, Regular

Yield 10 L
Mung Dal (Soak For >1hrs) 1.2 Kg
Salt 105 gm Boil Together. Use the minimum water need.
Can be added later. To get the Yield
Haldi 20 gm
Water 7.5 L
Tomato chopped 0.25 Kg Add to cooked dal
Groundnut Oil 0.1 L

Rai 12.5 gm
Jeera 10 gm
Methi 5 gm
Green Chilli, chopped fine 25 gm
Byadgi Mirchi, Broken 10 gm Put Chaunk and then add to the cooked dal.
Curry Leaves 0.1 L

Hing 10 gm
Ginger, chopped 20 gm
Tomato Thin Slices(optional) 0.25 Kg
Gud/Sugar (optional) 0.1 Kg
Lemon/Kokam Juice 50 ml
Add at last.
Dhaniya Patta 0.24 L
Ghee (Optional) 0.1 L Add from top.
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Mung Dal Varan

Yield 50 L
Mung Dal 6.25 Kg
Haldi 100.00 gm Boil together until completely dissolved
Salt 450.00 gm
Ghee 1.00 L
Jeera 100.00 gm Put tadka in the dal and boil for 10 mins
Hing 50.00 gm
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Rasam with Ready made Rasam Powder

Yield 150 L
Toor Dal (Soak overnight) 7.5 Kg
Salt 1800 gm Cook Together, until dal is almost fully
dissolved.Then add Curry Leaves.
Haldi 150 gm
Curry Leaves 1.5 L
Rasam Powder, MTR 2.25 Kg
Gud 4.125 Kg Pulverize together the boiled Tomato, kokam
and Rasam Powder.
Imli 1500 gm Add to the cooked dal and boil for 10-15 mins.
Tomato, boil 18 Kg
Coconut Oil 1.5 L
Rai 187.5 gm
Byadgi Mirchi, Broken 75 gm Chaunk
Hing 112.5 gm
Curry leaves 2.25 L
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Compiled Before
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Sambar_K_ Rice Kannada

Yield 300 L
Toor Dal 6 Kg
Haldi 150 gm Boil Together until dal is dissolved
Salt 1950 gm
Water 30 L
Water 150 L
Salt 1800 gm
Curry Leaves 3L Boil together . When sabjis are half cooked.
add kokam juice, dhaniya patta and Gud and
add kokam juice, dhaniya patta and Gud and
Tomato, sliced 15 Kg boil.
Drumstick, 2" long 15 Kg If kohla is not available, you can use doodhi or
Madrasi Kakdi.
Bhopla, 1.5" cube 60 Kg
Baingan (optional) 15 Kg
Kohla, 1.5" cube 45 Kg
Imli 3000 gm
Gud 7.5 Kg Add to above.
Dhaniya Patta 7.5 L

Coconut Oil 1.5 L
Hing, Khada LG 150 gm
Akkha Methi 450 gm
Chana Dal 1.2 Kg
Sambhar Masala.
Udad Dal 0.75 Kg Heta the oil add hing khada (if we don’t have
khada hing, then add hing Powder 2.5 times
White Til 0.75 Kg more than khada hing). When it swells, reduce
Rice 0.6 Kg flame. Add methi. After 1 min add chana dal.
When chana dal turns slighly reddish add Udad
Akkha Dhaniya 1200 gm Dal. When Udad Dal become little reddish add
rice. Roast until rice turns slightly golden. Then
Jeera 375 gm add hing (if not using khada hing). Similarly
add other items in the same order as given.
Kashmiri Mirchi 900 gm Finally add the grated coconut, roast for 5-10
mins then add Ginger, Grated. roast for
Khas Khas 150 gm another 2-3 mins.
Then grind the entire masala to a fine paste
Curry Leaves 1.5 L using ragda or Pulverizer.
Haldi 150 gm
Wet Coconut, Grated 9 Kg
Wet Coconut (Approx) 36 Nos.
Ginger, Grated 750 ml
Coconut Oil 3L
Rai 375 gm
Byadgi Mirchi, Broken 240 gm Chaunk
Hing 225 gm
Curry Leaves 1.5 L
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Sambar_with Ready made masala

Yield 60 L
Toor Dal 3 Kg
Haldi 60 gm
Boil Together until dal is dissolved
Salt 300 gm
Water 6L
Water 30 L
Salt 300 gm
Curry Leaves 0.6 L
Tomato, sliced 3 Kg Boil together . When sabjis are half cooked.
Add Tamarind, dhaniya patta and gud and boil.
Drumstick 3 Kg
Bhopla 6 Kg
Mooli 3 Kg
Doodhi/Kohla 7.5 Kg
Imli 600 gm
Gud 1.92 Kg Add to above.
Dhaniya Patta 1.5 L

Coconut Oil 0.6 L
Rai 75 gm
Byadgi Mirchi 48 gm
Heat Oil put tadka from Rai to ginger. Then put
Curry Leaves 0.3 L Sambhar Masala and quickly add coconut
paste to it. Cook for few mins. Add water if
Hing 60 gm required. Then add this to the boiling sambar.
Ginger 300 ml
Sambhar Masala, Everest 450 gm
Wet Coconut, Grated paste 6 Nos.
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Tadka Chhilka Dal

Yield 80 L
Chana Dal (optional) 2.4 Kg
Haldi 120 gm
Salt 1000 gm
Groundnut Oil 1.2 L
Rai 120 gm
Jeera 120 gm
Ginger,chopped 400 gm
Put chaunk in the same order. Add little water.
green chilli, chopped 200 gm Then add Sambhar Masala, Dhaniya Powder,
Jeera Powder. and sugar / gud. Boil for 5 mins.
Hing 100 gm Add to the cooked dal
Curry Leaves 1.6 L
Tomato, sliced 8 Kg
Sugar / Gud 0.8 Kg
Dhaniya Patta 2L
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Toor Dal, Regular

Yield 100 L
Toor Dal (Soak For >4 hrs) 16 Kg
Haldi 200 gm Boil Together. Add water as per need. Can be
added
Salt 1000 gm
Water 100 L
Groundnut Oil 1L
Rai 125 gm
Jeera 100 gm
Methi 50 gm
Byadgi Mirchi 100 gm Put Chaunk and then add to the cooked dal.
Curry Leaves 1L
Hing 100 gm
Tomato, sliced 1.5 Kg
Gud/Sugar 1 Kg
Lemon/Kokam Juice 400 ml Add at last.
Add at last.
Dhaniya Patta 2.4 L
Ghee (Optional) 1000 ml Add from top.
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Sambar_Skkd
Yield 3L
Toor Dal 0.24 Kg
Haldi 4.5 gm
Boil Together until dal is dissolved
Salt 30 gm
Water 1.5 L
Green Chilli, slit in 2 15 gm Then add these items along with the below paste.
Boil for 15-20 mins.
Drumstick 0.1 Kg
Bhopla 0.3 Kg Boil together . When sabjis are half
cooked. Add Tamarind, dhaniya patta and
Mooli 0.1 Kg gud and boil.
Doodhi 0.4 Kg
Imli 30 gm
Wet Coconut Grated, Paste 0.15 Kg PASTE
Make a smooth maste of it add
Wet Coconut Reqd 0.24 Nos. more water if reqd.
Gud 0.096 Kg
Coconut Oil 0.03 L
Rai 3.75 gm
Byadgi Mirchi 2.4 gm
Curry Leaves 0.015 L
Heat Oil put tadka from Rai to
Methi - akkha 7.5 gm ginger. Then put Sambhar
Hing 9 gm Masala. Cook for few mins.
Ginger 6 gm
Add water if required. Then
add this to the boiling sambar.
Mooli 0.075 Kg
Drumstick 0.075 Kg
Tomato 0.075 Kg
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Tomato Charu
Yield 25.00 L
Rai 25.00 gm
Hing 50.00 gm Chownk,After this add the
Curry Leaves 0.10 L Tomato Puree
Tomato Puree 9.50 Kg
Curry Leaves 0.10 L
Boil All these Items together and
Ginger 100.00 gm make puree
Green chilli 68.75 gm
Kashmiri Mirchi 20.00 gm
Water (approx) 12.50 L
Salt 385.00 gm
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Rasam by Karthik Pr
Yield 40 L
Toor Dal (Soak overnight) 2 Kg
Salt 480 gm
Haldi 40 gm
Curry Leaves 0.4 L
Gud 0.76 Kg
Imli 480 gm
Roasted Methi Powder 28 gm
Roasted Til Powder 0.056 Kg
Roasted Jeera Powder 28 gm
Mirchi Powder 36 gm
Tomato, boil 5.6 Kg
Coconut Oil 0.4 L
Rai 50 gm
Byadgi Mirchi, Broken 20 gm
Hing 30 gm
Curry leaves 0.6 L
Dhaniya Patta 1L
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Dalma_New
Yield 9L
Mung Dal 0.81 kg Soak dals. Cook until half done. Then add the
vegs. Turdal also can be used in place of
Salt 117 gm mungdal (take 20% extradal, if tur used)
Bhopla, 1" cubes 1.35 kg

Ratalu, 1" cubes 0.675 kg
Baingan, 1" cubes 0.45 Kg Vegetables can be dynamically adjusted as per
availability. We can use other veggies like
Alu , 1" cubes 0.675 kg flower, drumsticks, etc.
Kaccha Papaya, 1" cubes 1.35 kg

Total Veggies 4.5 kg
Tomato, sliced 0.9 kg
Oil 0.18 L
Panch Phoran 22.5 gm
Tej Patta 2.25 gm Chaunk. Add the following and cook for some
more time..
Bedagi Mirch 4.5 gm
Green Chilli 22.5 gm
Hing 9 gm
Jeera Powder, Roasted 36 gm
Red chilli Pdr, Roasted 4.5 gm
Garam Masala, Bengali 9 gm
Akkha Methi, Powder 4.5 gm
Gud 0.02 Kg
Wet Coconut, grated 0.9 Nos.
Add at at last
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Compiled on
Edited on
Thotakura Pappu_NSD Edited
Yield 50.00 L
Toor Dal 7.00 Kg
Salt 700.00 gm
Haldi 70.00 gm
Thotakura Leaves(Chauli saak)/ M 25.00 Gaddi
Tomato, Big Cutting 5.00 Kg
Green Chilli, 2 sllit 300.00 gm
Boilled Water 20.00 L
Imli 300.00 gm
Ground Nut Oil 800.00 L
Rai 80.00 gm
Jeera 100.00 gm
Byadgi Mirchi, Broken 200.00 gm
Hing 150.00 gm
Udad dal 150.00 gm
Akka Methi 75.00 gm
Curry leaves 1.00 L
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Mung Dal Fry

Yield 100 L
Mung Dal 13 Kg
Salt 1350 gm
Ghee 0.5 L
Water (approx) 80 L
Ginger, grated/chopped fine 500 gm
Hing 75 gm
Haldi 200 gm
Tomato, Sliced 5 Kg
Green Chilli 200 gm
Ginger 500 gm
Kashmiri Mirchi, Soaked for 1 hr 150 gm
Groundnut Oil 2.5 L
Tejpatta 25 gm
Rai 100 gm
Jeera 150 gm
Byadgi Mirchi, Broken 100 gm
Hing 75 gm
Tomato, chopped 5 Kg
Tomato, Puree 5 Kg
Sugar/gud 0.75 Kg
Dhaniya Patta 2.5 L
Compiled on 4-Apr-19
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Sambar_RKB (medium)
Yield 3L
Toor Dal 0.135 Kg
Haldi 4.5 gm
Salt 30 gm
Water 1.5 L
Drumstick 0.1 Kg
Bhopla 0.3 Kg
Mooli 0.1 Kg
Doodhi 0.4 Kg
Imli 30 gm
Gud 0.096 Kg
Wet Coconut Grated, Paste 0.105 Nos.
Wet Coconut Reqd 0.096 Kg
Coconut Oil 0.03 L
Rai 3.75 gm
Curry Leaves 0.015 L
Hing 9 gm
Ginger 6 gm
Mooli 0.075 Kg
Drumstick 0.075 Kg
Tomato 0.075 Kg
Methi powder roasted 12 gm
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Andhra Pappu with methi_NSD

Yield 60 L
Toor Dal 10 kg
Tomato 10 kg
Methi Gaddi + Cauli gaddi 40 Gaddi Once Toor dal gets cooked, add
Green Chilli 600 gm other things
Haldi 75 gm
Imli, soak&paste 500 gm
Ghee 1000 ml
Rai 75 gm
jeera 50 ml
Curry leaves 2.5 l
Hing 100 gm
Akha methi 25 gm
salt 750 gm
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Compiled on
Last Edited on
Dal Makhani_Thin
Yield 25 L
Akha Urad 3 kg
Rajma 0.75 kg
Haldi 25 gm
Salt 325 gm
Mustard Oil/ghee 0.5 L
Dalchini 6.25 gm
Masala Elaichi 6.25 gm
Tej Patta 5 gm
Jeera 50 gm
Lavang 2.5 gm
Elaichi 6.25 gm
Hing 37.5 gm
Green Chillies 187.5 gm
Ginger 375 gm
Kashmiri Mirch, soaked 100 gm
Haldi Powder 25 gm
Tomato, Boil & Puree 6.25 kg
Kasoori Methi, roast & crush 50 gm
Garam Masala, MDH 37.5 gm
Butter, Amul 1 kg
Milk Cream, Amul 3L
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Compiled on
Last Edited on
Sambar_Hg.Kikp
Yield 10.00 L
Toovar Dal 1.00 kg
Haldi 15.00 gm
Salt 100.00 gm
Water 5.50 L
Green Chillies, slit in 2 50.00 gm
Tomato, sliced 0.25 kg
Drumstick 0.25 kg
Bhopla 1.00 kg
Mooli 0.25 kg
Doodhi 1.25 kg
Tamarind 100.00 gm
Coconut Grated, Paste 0.10 kg
Coconut Reqd 0.40 Nos.
Gud 0.13 kg
Coconut Oil 100.00 ml
Rai 12.50 gm
Bedgi Mirch 8.00 gm
Currry Patta 50.00 ml
Methi - akkha, roast and powd 15.00 gm
Hing 20.00 gm
Ginger 20.00 gm
mooli 0.25 kg
drumsticks 0.25 kg
Tamato 0.25 kg
Sambar Masala, Everest 100.00 gm
Back
Compiled on
Last Edited on
Karnataka Sambar
Yield 250.00 L
Oil 1.67 L
Chenna dal 833.33 gm
Udid DAL 555.56 gm
Rai 166.67 gm
Jeera 277.78 gm
Bedigi Mirchi 1388.89 gm
Akka Methi 166.67 gm
Akka Dhaniya 1111.11 gm
Till 277.78 gm
Khas Khas 138.89 gm
Ginger 555.56 gm
Hing 55.56 gm
Khacha Nariyal 4.44 kg
Khacha Nariyal(Required ) 22.22 Nos
Toor Dal 11.11 kg
Doodhi 33.33 kg
Drumstick 22.22 kg
Tamoto(Boiled Purry) 44.44 kg
Gud 7.78 kg
Salt 3000.00 gm
Oil 1.67 L
Kadipatta 222.22 ml
Bedigi Mirchi 55.56 gm
Kalimiri 55.56 gm
Back
Compiled on
Last Edited on
Sambar_Sgpd
Yield 18 L
Toor Dal 1.44 Kg
Boil dal till it is dissolved
Salt 180 gm
Water 11.7 L
Drumstick 0.72 Kg
Beans 0.54 Kg Add sabji when Dal Is almost
Carrot 1.8 Kg Cooked
Doodhi 1.62 Kg
Imli 180 gm
Make Paste And Add to Dal
Gud 0.576 Kg
Coconut Oil 0.27 L
Rai 22.5 gm
Curry Leaves 0.09 L
Methi - akkha 9 gm
Hing 54 gm Heat Oil put tadka & Then put
Ginger Chopped 36 gm Sambhar Masala. Cook for few
mins. Add water if required. Then
Green Chilli, Chopped 63 gm add this to the boiling sambar.
Haldi 27 gm
Mirchi Powder 27 gms
Tomato sabji Cutting 0.72 Kg
Back
Compiled on
Last Edited on
Dal Fry_Thick
Yield 100 10 L
Toor Dal 7 0.7 Kg
Chana dal 3 0.3 Kg
Soak all the dals Together for about 2 hrs.
Salt 1350 135 gm
Cook the soaked dals along with these other
Ghee 0.5 0.05 L items until the mung dal is completely
dissolved. Then add the sliced Tomato and
Water (approx) 80 8L cook for 5 mins. Then add the below tadka.
Cook for 10 mins. And finally garnish with
Ginger, grated/chopped fine 500 50 gm Dhaniya Patta.
Hing 75 7.5 gm
Haldi 200 20 gm
Tomato, Sliced 5 0.5 Kg
Green Chilli 200 20 gm MASALA PASTE
Ginger 500 50 gm Make a smooth paste of ginger, Green Chilli
and soaked kashmiri mirch.Use no water or
Kashmiri Mirchi, Soaked for 1 hr 150 15 gm very little water.
Tejpatta 25 2.5 gm
Rai 100 10 gm TADKA
Heat ghee, put spices. Add the masala paste.
Jeera 150 15 gm Cook. Then add the chopped Tomato. Cook
for few mins. Then add the tomato puree and
Byadgi Mirchi, Broken 100 10 gm cook for some more time until oil
separates.Then add the gud, cook until gud is
Hing 75 7.5 gm dissolved. Add this to the cooked dal and boil
for few mins.
Tomato, Puree 5 0.5 Kg
Sugar/gud 0.75 0.075 Kg
Dhaniya Patta 2.5 0.25 L Finally add the Dhaniya Patta.
Mung Dal, With Sabji
Yield 100 400 L
Mung Dal (Soak For >1hrs) 11 44 Kg
Salt 1050 4200 gm
Haldi 200 800 gm
Water 75 300 L
Doodhi 6 24 kg
Beans 4 16 kg
Carrot 4 16 kg
Tomato chopped 2.5 10 kg
Groundnut Oil 1 4L
Rai 125 500 gm
Jeera 100 400 gm
Methi 50 200 gm
Byadgi Mirchi, Broken 100 400 gm
Curry Leaves 1 4L
Hing 100 400 gm
Tomato Thin Slices(optional) 2.5 10 Kg
Lemon juice 150 600 ml
Palak 5 20 gaddi
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300
78
94.5
Sambar_NvccK
Yield 50 28 L
Toor Dal 4.6 2.576 Kg
Imli 0.5 0.28 kg
Haldi 1.4 0.784 c
Hing 1.1 0.616 c
Akkha Methi 100 56 gm
Green chilli slit 260 145.6 gm
Sendh namak 700 392 gm
Drumstick 1.8 1.008 kg
Bhopla 2.9 1.624 Kg
Capscicum 2.1 1.176 Kg
Mooli 1.1 0.616 Kg
Bhendi 2.1 1.176 Kg
MTR Rasam Powder 1.2 0.672 c
Annapoorna Sambar Powder 1.2 0.672 c
Shakti Sambar Powder 1.2 0.672 c
Wet Coconut Reqd 7 3.92 pcs
Jaggery 650 364 gm
Ghee 1.1 0.616 L
Rai 0.9 0.504 c
Kadipatta 2 1.12 L
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Marati Telugu Thotakura Pappu_Thin
Chauli Thotakura Yield 50.00 50.00
Aambadi Gongura Toor Dal 5.00 5.00
Salt 700.00 700.00
Haldi 70.00 70.00
Thotakura Leaves(Chauli saak)/ Methi 20.00 20.00
Tomato, Big Cutting 5.00 5.00
Green Chilli, 2 sllit 300.00 300.00
Boilled Water 20.00 20.00
Imli 300.00 300.00
Ground Nut Oil 800.00 800.00
Rai 80.00 80.00
Jeera 100.00 100.00
Byadgi Mirchi, Broken 200.00 200.00
Hing 150.00 150.00
Udad dal 150.00 150.00
Akka Methi 75.00 75.00
Curry leaves 1.00 1.00
Compiled on 20-Jan-19 20-Jan-19
Last Edited on 4-Apr-19 4-Apr-19
0.2
Edited
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Kg
gm
gm
Gaddi
Kg
gm
L
gm
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gm
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gm
gm
gm
L
Shakkar Pongal_ eco
Yield 100 60 L
Total 21 12.6 Kg
Rice Regular 14 8.4 Kg
Mung Dal, soak > 1 hr 7 4.2 Kg
Water 72.4 46.2 L Cook Mungdal in water with salt. When dal is
partially cooked add Rice to it and cook until rice is
Salt 300 180 gm tender and the mixture is very thick.
Gud 35 21 Kg
Make a syrup. Then seive to remove any impurity.
Water 4.5 2.7 L Add to the cooked pongal. And stir until again thick.
Ghee (For Roasting Dry Fruits) 2 1.2 L
Black Pepper 250 150 gm Fry the kaju, kismis and khopra slices in ghee. And
Kaju 500 300 gm put them in pongal. Then fry the Black peppe and
add to the pongal along with the ghee.
Kismis 500 300 gm
Khopra, 2 mm slice 1 0.6 Kg
Camphor 1 0.6 gm
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Last edited on 15-Feb-14
FFL Rava Halva_Eco

Mota Rava 10 9.0 Kg
Yield 60 53.1 L
Sugar 18 16.2 Kg
Sunflower Oil 5 4.5 L
Kaju 250 225.0 gm
Kismis 250 225.0 gm
Water 40.0 36.0 L
Elaichi Powder 60 54.0 gm Regular
Pineapple Essence 75 66 ml
Pineapple Flavor
Lemon Yellow color 5 5 ml
Orange Essence 75 66 ml
Orange Flavor
Orange red Color 5 5 ml
Caramel Liquid 100 88.50 ml
Chocolate escence 125 110.63 ml
Chocolate Flavor
Salt 60 53.10 gm
Gud 20 17.70 Kg
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Daliya Sweet with gud_eco

Yield 100 60 L
The daliya grain size should be bigger than Mota
rava.
Heat the ghee and roast the daliya in it until reddish
brown, Boil the water , add saalt and then cook the
roasted daliya in it. When water is almost absorbed
add the Jaggery(gud syrup. Add Elaichi Powder/
flavor. Mix. Cook again until it again absorbs all
liquid. Then add the fried kaju & kismis. Mix. Cook
Daliya (medium grains) 16 9.6 Kg The daliya grain size should be bigger than Mota
rava.
Ghee For Roasting Daliya 1.6 0.96 L Heat the ghee and roast the daliya in it until reddish
brown, Boil the water , add saalt and then cook the
Water 65 39 L roasted daliya in it. When water is almost absorbed
add the Jaggery(gud syrup. Add Elaichi Powder/
Salt 250 150 gm flavor. Mix. Cook again until it again absorbs all
liquid. Then add the fried kaju & kismis. Mix. Cook
Elaichi Powder 150 90 gm covered for 15 mins.
OR Chocolate Flavor 125 75 ml

Gud 30 18 Kg Make gud (Jaggery) syrup. Seive it through a fine
mesh.
Water 7.5 4.5 Kg
Ghee For Frying Below 2 0.5 0.30 L
Fry the kaju, add to the daliya, then fry kismis and
Kaju, tukda 0.5 0.30 Kg add to the dalia along with the ghee.
Kismis 1 0.60 Kg
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Last Edited on 16-Jan-14
Meetha Chawal_eco
Yield 100 60 L
Rice 25 15 Kg
Water 62.5 37.5 L
Add tadka then water, salt, color and after boiling
Salt 375 225 gm add rice
Saffron Color 12.5 7.5 ml
Ghee 0.5 0.3 L
Lavang 100 60 gm Tadka in Rice water only
Dalchini 200 120 gm

Sugar 25 15 Kg
Make 1 string chasni
Water 12.5 7.5 L
Ghee 1.5 0.9 L
Badam 500 300 gm
Add at the end
Magaj 500 300 gm
Kismis 500 300 gm
Khopra Khis (2.5 mm) (optional) 0.5 0.3 Kg
Elaichi Powder 150 90 gm Mix in chasni
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Compiled Before 6-Jun-12
Coconut Varai Halva ( Janmastami )

Yield 70 70 L
Varai 10.5 10.5 Kg
Khopra Khis 0.56 0.56 Kg
Kaju Tukda 150 150 gm
Badam, chopped 150 150 gm
Kismis 300 300 gm
Boiling Water ** 35 35 L Varai <10 Kg
Boiling Water 30 30 L Varai >10 Kg
Sugar 18.9 18.9 Kg

Salt 56 56 gm
Coconut Powder 2.1 2.1 Kg
Boiling Water 7 7L
Sugar 0.49 0.49 Kg
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Compiled Before
Rava Halva_Quick & eco

Mota Rava 10 2.0 Kg
Ghee 4 0.8 L Roast the rava in ghee until golden yellow
OR
Yield 60 11.2 L Dry Roast and add the ghree from top
Sugar 18 3.6 Kg
Take a vessel > twice the volume of expcted yield.
Boiling Water 40.0 8.0 L Add water and sugar. Boil until sugar is dissolved
Kaju, tukda 250 50.0 gm Heat oil fry kaju in it, then fry the kismis. Then add
this to the sugar syrup. Put the roasted rava in the
Kismis 500 100.0 gm remaining oil and heat for 2 mins.
Salt 90.0 18.0 gm
Kesari Color 4.0 0.8 ml Regular
Pineapple Flavor
Orange Flavor
Salt 90 18.00 gm Chocolate Flavor
Gud 22 4.40 Kg
Boiling Water 37.5 7.50 L
NOTE: We can dry roast the rava and keep it aside. Can be used for
adhocs and also this rava can be later used for upma or other sweet.
Compiled on 16-Feb-14 BACK HOME
Mungdal Payasam_eco
Yield 100 100 L
Mung dal 15 15 kg
Boiling Water (approx) 70 70 L Boil mungdal in water until it is completely dissolved
Boil mungdal in water until it is completely dissolved
Salt 100 100 gm

Gud 20 20 kg
Make syrup. Strain and add to the cooked dal
Water 2 2L
Coconut, big 20 20 Nos
Coconut, grated Net wt 6 6 kg
Pulverize together and add to the cooked payasam
Elaichi 200 200 gm
Jaiphal 40 40 gm
Ghee 2 2L
Kaju Tukda 500 500 gm Fry kaju and kismis in ghee.
Dry Roast Khopra until crisp and light brown.
Kismis 500 500 gm add all three to the payasam along with ghee.
Khopra, grated 0.5 0.5 gm

Camphor 8 8 gm
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Last Edited on
Alu Bhopla Gajar Sabji
Yield 100 180 L
Jeera 250 450 gm
TADKA
Curry Leaves 3 5.4 L Heat oil put the tadka in the same oreder.
Wet Coconut, grated 5 9 Kg
Wet Coconut (Approx) 20 36 Nos
Kashmiri Mirchi, Soaked 150 270 gm GRAVY
Pulverize all these items to a fine paste with no extra or very little water.
Elaichi 20 36 gm Add this gravy to above tadka and cook until oil separates out.
Dalchini 30 54 gm
Boiling water (approx) 25 45 L
Sugar 0.6 1.08 Kg Add to above . Boil for 10 mins
Salt 1450 2610 gm

Alu, peel & 1 " cube 50 90 Kg
Boil separately.
Bhopla, 1" cube 25 45 Kg DON’T over cook..
Add to above gravy. Add cook for 15-20 mins.
Gajar, sabji cut 12.5 22.5 Kg
Kokam Juice (optional) 250 450 ml
Add at last
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Coconut Varai Halva

Yield 60 90 L
Ghee 2 3L
Varai 10 15 Kg Roast vartai in ghee until golden yelllow. Add badam followed by kismis. Then put boiling
water.When almost absorbed add gud syrup. When almost absorbed add coconut paste & coconut
Badam, chopped 300 450 gm oil.
Kismis 300 450 gm

Boiling Water ** 35 52.5 L when Varai < 10 kg
Boiling Water ** 30 45 L when Varai > 10 kg
Gud 24 36 Kg
Boil together & make syrup, and strain through a fine mesh
Water 2.5 3.75 L
Wet Coconut, Grated 10 15 No.s
Coconut Paste.
Elaichi Powder(optional) 60 90 gm Make a fine paste of coconut with water.
Coconut Paste.
Make a fine paste of coconut with water.
Water 2.5 3.75 L
Coconut Oil 2 3L
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Coconut Varai Halva, FFL

Yield 100 60 L
Coconut Oil 8 4.8 L
Varai 12.5 7.5 Kg
Roast Varai in Coconut oil until golden yellow. Add Kaju/ badam followed by kismis. Then put sugar
Kaju / Badam, chopped 250 150 gm syrup.When syrup is almost absorbed add the soaked coconut powder, Elaichi Powder. Stir for few
mins. Cook covered for 15 mins at very low flame.
Kismis 500 300 gm
Khopra Khis, 2.5 mm 0.75 0.45 Kg
Boiling Water ** 46.9 30.0 L
Sugar 25 15 Kg Make sugar syrup & add salt
Salt 100 60 gm
Coconut Powder 8 4.8 Kg Dissolve sugar in hot water. Add coconut powder in it. Soak for about about 30 mins. Add Elaichi
powder. Also we can put the fried dried fruits and roasted Khopra khis in it.
Sugar 6 3.6 Kg
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Dry Fruit Custard_Ekadashi

Yield 100 100 L
Milk 100 100.00 L
Condensed milk vol. 90 90.00 L Boil the milk and condense it to 90 % of its vol.Roast varai in ghee. Add to boiling milk. Boil until varai
is soft and fluffy. Then add sugar. Heat until sugar is dissolved and milk comes to a boil.After that
Varai 6.5 6.50 kg pulverize to a smooth paste. Cool and add vanilla Essence, color and chopped dry fruits. Chill
Ghee 1 1.00 L
Sugar 20 20.00 kg
Ghee 0.5 0.50 L
Badam, chopped 750 750.00 gm
Pista, chopped 250 250.00 gm
Kaju halves, fry in ghee 750 750.00 gm
Dates, chopped 5 5.00 kg
Cherry ( Karonda), chopped 5 5.00 Kg
Kismis, wash & soak 1500 1500.00 gm
Kismis, Balck (seedless) 750 750.00 gm
Vanilla Essence 125 125.00 ml
Lemon Yellow Color 5 5.00 gm

Ice for chilling 50 50.00 kg
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Ekadashi Curd Kadhi

Yeild 100 120 L
Varai, Soak Overnight 5 6 Kg
Dahi, thick & fresh 33 39.6 L Mix together thoroughly w/o any lumps.
Water 70 84 L
Jeera 250 300 gm
Byadgi Mirchi 100 120 gm Put chaunk and add the rajgira water mixture. Add salt and boil until the mixture is homogeneous
and cooked
Green Chilli, slit in 2 300 360.00 gm
Salt Sendha 950 1140 gm * may need more if curd is more sour
Sugar/gud 2 2.4 Kg
Add at last and boil
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Ekadashi Kokam Kadhi

Yield 100 60 L
Rajgira Atta 6 3.6 Kg Mix together thoroughly w/o any lumps.
Water 100 60 L
Jeera 250 150 gm
Put chaunk and add the rajgira water mixture. Add salt and boil until the mixture is homogeneous
and cooked
Byadgi Mirchi 100 60 gm Put chaunk and add the rajgira water mixture. Add salt and boil until the mixture is homogeneous
and cooked
Salt 700 420 gm
Sugar/gud 2 1.2 Kg
Kokam Juice 1200 720 ml Add at last and boil

BACK HOME

Ekadashi Mix Veg with milk cream

Yield 100 5L
Total Veggies 60 3 Kg
Alu, 1 ' cubes 10 0.5 Kg
Gajar, medium pieces 10 0.5 Kg Boil all item (except Paneer, if using) one by one while adding some salt. Don’t overcook. Drain the
boiling water.
Suran, 1" cubes 10 0.5 Kg Kaccha kela should be blanched in boiling water for about 5 mins, drain, peel off the skin. Then make
nice cubes out of it and preferably fry them in oil o/w can be boiled also.
Arbi, medium pieces 10 0.5 Kg The veg combination can vary but TOTAL Veg should be as given above.
If using Paneer reduce sabji proportionally
Bhopla, peel & 1 " cubes 10 0.5 Kg
Kaccha kela, Kerela 10 0.5 Kg
Paneer, 1 " cubes (opt) 10 0.5 Kg
Salt 1200 60 gm
Jeera 200 10 gm
Green Chilli,paste 500 25 gm
Ginger, Paste 750 37.5 gm
Lavang 8 0.4 gm
Elaichi 40 2 gm
Dalchini 30 1.5 gm
Soak all item (except Coconut) for about 2 hrs. Then Grind along with coconut To a fine paste. Add
Kaju, tukda 1 0.05 Kg the minimum possible water.
Magaj 1 0.05 Kg
Kismis 2.5 0.125 Kg
Varai, dry roasted 0.5 0.025 Kg
Wet Coconut, grated 5 0.25 Nos
Boiling water 15 0.75 L
Salt 500 25 gm Add to the above and boil for few mins. Then add the boiled vegs. Cook for few more mins
Sugar 1.6 0.08 Kg

Add to above. Bring to a boil. Finally add the cream and turn off the fire.
Cream, Amul 10 0.5 L Add at last. Mix
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Ekadashi Simple Alu Sabji

Yield 100 25 L
Boil Alu with salt separtaely, strain the boiling warter and preserve it for later.
Strain and preserve water of the soaked chilli. Keep aside. Heat ghee. Add jeera to the
ghee then add the soaked chillies. Roast for a min. Then add the boiled alu pieces. Roast
for few mins. Then add the boiling water, salt, sugar and reserved chilli water. Boil for
about 10 mins. Finally add the lemon juice and done.
Alu, peel, cube & boil 60 15 Kg

Salt 1200 300 gm
Ghee 5 1.25 L
Jeera 150 37.5 gm
Byadgi Mirchi,Hot, broken & soaked 250 62.5 gm
Boiling water (approx) 35 8.75 L
Sugar 1.2 0.3 Kg
Salt 150 37.5 gm
Lemon juice 0.8 0.2 L
Dhaniya Patta, chopped 2.5 0.625 L Optional
BACK HOME
Ekadashi Idli
Idli, big size 100 60 Nos
Varai 2 1.2 Kg
Sabudana 0.5 0.3 Kg
Wash & then Soak varai & shaboodana in water & dahi for 5-6 hrs. Grind and allow to stand
Dahi, Fresh 0.5 0.3 L overnight (6-7 Hrs) to ferment.
Sugar 0.25 0.15 Kg
Water 1.75 1.05 L
Dahi, Sour 0.5 0.3 L
Ginger, Grated/grated 100 60 ml
Green Chilli, paste 50 30 ml
Wet Coconut, Grated 1 0.6 Kg add & mix before Steaming
Wet Coconut, (Approx reqd) 4 2.4 Nos

Salt 60 36 gm
Soda 15 9 gm Add in batches, just before steaming. Approx 3 gm for 1 L batter
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Ekadashi Sambar
Yield 100 40 L
Bhopla 7.5 3 Kg
Alu 5 2 Kg
Boil & Pulverize. And again boil. Then add the below paste and boilied vegs. Then put the chaunk.
Carrot 5 2 Kg And the remaining items. Add enough water to get the desired yield.
Suran 7.5 3 Kg
Salt 1000 400 gm
Tejpatta 20 8 gm
Dalchini 20 8 gm
Akkha Dhaniya 200 80 gm
Roast in oil. Dry roast the Shenghdana and remove skin. Add some water to the whole mixture and
Jeera 125 50 gm grind to a fine paste.
Khas Khas 50 20 gm
Varai 0.75 0.3 Kg
Wet Coconut 8 3.2 Nos.
Groundnut, Roast & skin 0.75 0.3 Kg
Gajar, cubes 7.5 3 Kg
Suran, cubes 10 4 Kg
Partially Boil & Add
Kohla 10 4 Kg
Bhopla, cubes 10 4 Kg
Coconut Oil 1 0.4 L
Jeera 250 100 gm
Byadgi Mirchi, Broken 100 40 gm Chaunk
Gud 3.2 1.28 Kg
Add at Last
Dhaniya Patta 2.5 1L Garnishing
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compiled on 21-Sep-11
Jeera Alu with Senghdana

Yield 100 60 L
Alu, peel, cut & boil 90 54 Kg
Jeera 400 240 gm
Salt 1350 810 gm
lemon juice 0.75 0.45 L
Groundnut, Kut 7.5 4.5 Kg
Dhaniya patta 5 3L
NOTE:
1. If you first boil the Alu then peel & cut and cook then you have
to increase the Alu by 25% to get the same yield
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Kakdi Raita
Yield 100 50 L
Curd, thick and fresh 70 35 L
Kakdi, grated 2.5 mm 25 12.5 kg
Groundnut, Kut 7.5 3.75 kg
White Salt 800 400 gm
Green chilli, Finely chopped 500 250 ml
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Last Edited on 8-Nov-16
Milk-Fruit Salad_Ekadasi_KKP
Yield 100 60 L
Milk 65 39.00 L
Condenced Vol 50 30.00 L
Varai 4 2.40 Kg
Ghee 0.75 0.45 L
Sugar 20 12.00 Kg
Vanilla Essence 75 45 ml
Lemon Yellow Color (approx) 10 6 gm
Banana, peel thin slice 15 9 Kg
Mango 7.5 4.5 Kg
Pomegranate 7.5 4.5 Kg
Dates, thin sliced 7.5 4.5 Kg
Apple, peel & chopped fine 15 9 Kg
Ghee 1 0.6 L
Condensed Milk (Milkmaid) 1 0.6 Kg
Milk Cream 2.5 1.5 L
Kaju, Halves 2000 1200 gm
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Last Edited on 1-Dec-14
Rajgira Halva
Rajgira Atta 10 60.00 Kg
Ghee 8.5 51.00 L
Gud 10 60.00 Kg
Sugar 7.5 45.00 Kg
Elaichi powder 75 450.00 gm
Magaj 275 1650.00 gm
Kaju 550 3300.00 gm
Kismis 700 4200.00 gm
Yield 54 324.00 L
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Compiled on: 1-Sep-11

Last Edited on: 5-Mar-15
Shaboodana Kheer
Yield 100 60 L
Milk 70 42 L
Sabudana, Soak > 3 hr 9 5.4 Kg Boil the milk then add the grated carrot to it, Boil for 5 mins. Then add the soaked shaboodana to it.
Carrot Grated, 1.5 mm 4 2.4 Kg After it comes to a boil, cook for 5 mins and then add the sugar, Elaichi powder and grated coconut.
Boil until shaboodana is almost cooked. Garnish with fried nuts. NOTE: the kheer thickens as it cools.
Sugar 20 12 Kg
Wet Coconut, grated 10 6 Nos.
Ghee 0.5 0.3 L
Heat ghee and roast the kaju halves or chopped badam and put into the kheer.
Kaju or Badam, Chopped 1000 600 gm
NOTE: Soak shaboodan in little less water so that it is little hard, not like when we do
for Shabudana Khichadi.
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Varai Butter Halva

Yield 100 10 L
Varai 16 1.6 Kg
Salted Butter (amul) 11.2 1.12 Kg
Sugar 28.5 2.85 Kg
Water 56.0 7.7 L
Badam, sliced 500 50 gm
Kismis 1500 150 gm
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Last Edited on
Varai Carrot Pulao

Yield 45 4.5 L
Varai 10 1 Kg
Groundnut Oil, For Roasting 1 0.1 L Roast the varai separately in oil.
Dalchini 25 2.5 gm
Star Phool 25 2.5 gm
Black Elaichi 15 1.5 gm heat oil. Put Chaunk in the same order. Then add the chopped Green Chilli and ginger. Roast until
they are crisp and then add the Curry Leaves followed by carrot. Cook until carrot is partially cooked
Byadgi Mirchi, Broken 50 5 gm then add the boiling water salt and sugar. Boil covered for about 5-10 mins then add the varai
(unroasted). Cook until almost all water is absorbed. And then cover and simmer for about 15 mins
Jeera 150 15 gm under weight.
Tejpatta 10 1 gm
Lavang 5 0.5 gm
Elaichi 15 1.5 gm
Javitri (Mace) 15 1.5 gm
Ginger, Chopped 250 25 gm
Carrot, sabji cut 6 0.6 Kg
Salt 450 45 gm
Sugar 0.5 0.05 Kg
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Varai Halva For Janmastami

Yield 60 60 L
Varai 10 10 Kg
Ghee (Varai Roast) 6 6L
Salt 60 60 gm
Sugar 17.5 17.5 Kg
Elaichi powder 75 75 gm
Kaju 150 150 gm
Badam 150 150 gm
Kismis 500 500 gm
Dry Coconut, Grated 1 1 Kg
Water 40.0 40.0 L
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Compiled Before
Varai Kheer with Carrot

Yield 120 25 L
Milk 100 20.83 L
Varai 8 1.67 Kg
Ghee (for Roasting varai) 0.2 0.04 L
Sugar 20 4.17 Kg
Ghee(for Roasting nuts) 0.25 0.05 L
Kaju 1000 208.33 gm
Kismis 800 166.67 gm
Carrot 8 1.67 Kg
Wet Coconut, Grated 5 1.04 Pieces
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Compiled Before 1-Aug-11
Last Edited: on 4-Mar-12
Varai Khichadi
Varai 10 60 Kg
Groundnut Oil 1 6L
Jeera 150 900 gm
Byadgi Mirchi 50 300 gm
Curry Leaves 1 6L
Ginger 250 1500 ml
Carrot 7.5 45 Kg
Water 70.0 360.0 L
Salt 500 3000 gm
Sugar 0.75 4.5 Kg
Kokam juice 350 2100 ml
Yield 65 390 L
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Varai Khichadi 2
Yield 100 10 L
Varai 10 1 Kg
Roast varai until Golden Yellow (like halva)
Fry groundnuts, keep aside. Then in the same oil put the tadka in the
Jeera 250 25 gm same order. Followed by carrot, Alu and Bhopla. Roast for sometime,
Byadgi Mirchi, Broken 100 10 gm then add water & salt. Boil for about 10 mins. Then add sugar, nd roasted
Green Chilli, slit 500 50 gm varai. Cook until varai is soft but cooked but still fluid consistency. Then
mix in the kokam/lemon juice and dhaniya Patta. Put off flame.
Carrot, 1 cm cube 10 1 Kg
Alu, sabji cut 5 0.5 Kg
Bhopla, 1" cut 10 1 Kg
Salt 900 90 gm
Kokam juice 500 50 ml
Add at last
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Varai Upma_Wet
Yield 50 200 L
Varai 10 40 Kg
Groundnut Oil, For roasting Varai 0.5 2L
Groundnut Oil, for Chaunk 2.5 10 L
Jeera 125 500 gm
Ginger Paste 350 1400 gm
Green Chillies, slit in 2 350 1400 gm
Curry Leaves 1 4L
Carrot, 1 cm cubes 5 20 Kg
Boiling Water 37.5 140 L
Salt 600 2400 gm
Sugar 0.6 2.4 Kg
Kokam/ lemon Juice 250 1000 ml
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Compiled Before 28-Feb-15

Last Edited on `
Varai uttappam
Yield(Nos), use 80 ml spoon 600 650 Nos.
Peet Yield 52 56.3333 L
Varai 20 21.6667 Kg
Alu 22 23.8333 Kg
Water 8 8.66667 L
Salt 840 910 gm
Sugar 500 541.667 gm
Carrot 3 3.25 Kg
Ginger 500 541.667 gm
Eno 30 32.5 gm
Groundnut Oil, for cooking 2 2.17 L
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Sabudana Khichadi
Yield 32 35.2 L
Sabudana 10 11 kg
Alu 5 5.5 Kg
Oil 2 2.2 L
Jeera 200 220 gm
Green Chillies, Chopped 500 550 gm
Sugar 0.5 0.55 Kg
Salt 550 605 gm
Groundnut, Kut 3 3.3 kg
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Milk-Fruit Salad_Ekadasi_Prthvi p
Yield 120 65 L
Milk 65 35.21 L
Varai 4 2.17 kg
Butter 0.8 0.43 L
Sugar 20 10.83 kg
Banana, after peel Wt 20 10.8333 kg
Mango, (peeled n cut Wt) 15 8.125 kg
Dates, thin sliced, ( with seed Wt) 8 4.33333 kg
Cheeku, before peeling 13 7.04167 Kg
Phanas, Net wt ( after taking out plumps) 10 5.41667 Kg
Ghee 1 0.54167 L
Condensed Milk (Milkmaid) 400 216.667 gm
Milk Cream 2 1.08333 L
Kaju, Halves 2000 1083.33 gm
Ice 25.00 13.54 kg
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Varai Halva FFL

Yield 60 60.0 L
Varai 10 10.0 Kg
Coconut oil 5 5.0 L
Sugar 16.5 16.5 Kg
Salt 60 60.0 gm
Kaju / Badam, chopped 250 250.0 gm
Kismis 250 250.0 gm
Water 40.0 40.0 L
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Last Edited on
Ekadashi Alu Churchuri

Yield 100 20 L
Alu, finger chips 115 23 kg
Oil 5 1L
Tej Patta 50 10 gm
Salt 1600 320 gm
Bedgi Mirchi(Make Powder) 300.00 60.00 gm
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Last Edited on
Shenghdana Aamti_Thick Maharastrian
Yield 100 450 L

Groundnut Oil 2.5 11.25 L Heat oil put tadka then the paste below.Roast until oil separates. Then add the shenghdana pdr.
Roast for few more mins. Add water. Boil. Add the paste and continue boiling.
Jeera 250 1125 gm
Curry Patta 0.5 2.25 L
Green Chillies paste 250 1125 gm
Ginger 500 2250 gm
Dalchini 20 90 gm Soak Dalchini, kashmiri mirch, lavang and tejpatta for an hr. then grind to a fine paste along with
ginger and green chillies.
Kashmiri Mirch 350 1575 gm
Lavang 10 45 gm
Tejpatta 10 45 gm
Shenghdana, roast & skin 3.5 15.75 kg
Make coarse pdr. Add to the above and roast for few more mins. Then add the water and salt. Boil
Boiling Water 80 360 L for 5 mins and add the paste below.
Salt 1100 4950 gm
Khopra, 3 mm slice 4 18 kg
Shenghdana, roast & skin 2.6 11.7 kg Fry the khopra in the chaunk oil. Pulverize it with other other items to a fine paste.
Coconut 14 63 Nos.
Kokum Juice, Bgm 1100 4950 ml
Gud 0.75 3.375 Kg Add at last and boil for 5-10 mins.

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Last Edited on
Shenghdana Aamti_Thin Maharastrian

Yield 100 35 L
Groundnut Oil 2.5 0.875 L Heat oil put tadka then the paste below.Roast until oil separates. Then add the shenghdana pdr.
Roast for few more mins. Add water. Boil. Add the paste and continue boiling.
Jeera 250 87.5 gm
Green Chillies paste 250 87.5 gm
Ginger 500 175 gm
Dalchini 20 7 gm Soak Dalchini, kashmiri mirch, lavang and tejpatta for an hr. then grind to a fine paste along with
ginger and green chillies.
Kashmiri Mirch 350 122.5 gm
Lavang 10 3.5 gm
Tejpatta 10 3.5 gm
Shenghdana, roast & skin 3.5 1.225 kg
Make coarse pdr. Add to the above and roast for few more mins. Then add the water and salt. Boil
Boiling Water 80 28 L for 5 mins and add the paste below.
Salt 1100 385 gm
Khopra, 3 mm slice 3.5 1.225 kg
Shenghdana, roast & skin 2 0.7 kg Fry the khopra in the chaunk oil. Pulverize it with other other items to a fine paste.
Coconut 10 3.5 Nos.

Kokum Juice, Bgm 1100 385 ml
Gud 0.75 0.2625 Kg Add at last and boil for 5-10 mins.

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Ekadasi Millet Poha with Veg

Yield 2.5 3L
Little Millet 0.4 0.48 Kg
Groundnut 45 54 gm
Jeera 7.5 9 gm
Ginger 10 12 gm
Curry Leaves 20 24 ml
Salt 33 39.6 gm
Sugar 33 39.6 gm
Lemon Juice 15 18 ml
Dhaniya Patta, chopped 150 180 ml
Alu 0.15 0.18 Kg
Total Veg 0.15 0.18 Kg
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1575
Ekadashi Simple Alu Sabji_thin this recepie Mainly useful for Sunday CS and breakfast.
Yield 100 25 L
Boil Alu with salt separtaely, strain the boiling warter and
preserve it for later.
Strain and preserve water of the soaked chilli. Keep aside.

Heat ghee. Add jeera to the ghee then add the soaked
chillies. Roast for a min. Then add the boiled alu pieces.
Roast for few mins. Then add the boiling water, salt, sugar
and reserved chilli water. Boil for about 10 mins. Finally
add the lemon juice and done.
Alu, peel, cube & boil 30 7.5 Kg
Alu, peel, boil & Paste 30 7.5 Kg
Salt 1200 300 gm
Ghee 5 1.25 L
Jeera 150 37.5 gm
Byadgi Mirchi,Hot, broken & soake 250 62.5 gm
Boiling water (approx) 35 8.75 L
Sugar 1.2 0.3 Kg
Salt 150 37.5 gm
Lemon juice 0.8 0.2 L Optional
Varai Khichadi_Rich/special
Yield 115 500 L
Varai 9 39.13 Kg
Ghee 500 2173.91 ml
Magaj 1.2 5.22 kg
Varai, dry roasted 1 4.35 Kg
Kashmiri Mirch 120 521.74 gm
Oil 2500 10869.57 ml
Jeera 250 1086.96 gm
Green Chillies, slit 550 2391.30 gm
Ginger, chopped 500 2173.91 gm
Carrot, 1 cm cube 6 26.09 kg
Bhopla, 1" cut 6 26.09 kg
Salt 1000 4347.83 gm
Sugar/gud 1250 5434.78 gm
Kokam juice 500 2173.91 ml
Kaccha Kela, sabji cut 5 21.74 Kg
Arbi, sabji cut 5 21.74 Kg
Alu sabji cut 2.5 10.87 Kg
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Varai Uttappam_Nvcc 60ml spn batter per uttapam
Yield(Nos), use 60ml spoon 650 650 Nos.
Peet Yield 52 52.0 L
Varai 20 20.0 Kg
Alu 22 22.0 Kg
Water 8 8.0 L
Salt 840 840 gm
Sugar 500 500 gm
Carrot 3 3 Kg
Ginger 500 500 gm
Eno 60 60 gm
Groundnut Oil, for cooking 2 2.0 L
Batata Vada
Yield 1000 60 Nos.
Alu, Boiled,peeled and Mashed 40 2.4 Kg
Rai 150 9 gm
Udad Dal (Optional) 0.75 0.045 Kg
Chaunk
Hing 100 6 gm
Haldi 75 4.5 gm
Salt 500 30 gm
Groundnut, Kut (Optional) 4 0.24 Kg Add alu, salt.& Groundnut.Mix
Dhaniya Patta (chopped) 3.5 0.21 L Add at Last & Mix
Besan 11 0.66 Kg
Salt 110 6.6 gm
Batter
Haldi 55 3.3 gm
Sunflower Oil, for frying 5 0.3 L
Black salt (optional) 200 12 ml For applying from top
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Baingan Bhajjis's Rate Amount

Yield (Big Size) 2000 1500 nos. 0.00
Baingan, medium size Black bha 30 22.5 kg 20 450.00
Black Salt 300 225 gm Wash the cut baingans and apply salt and haldi to them. 0.02 4.50
Dip these vegetable slices into the batter and fry until the vegetable is
White salt 300 225 gm well cooked. 0.01 2.25
Haldi 100 75 gm 0.2 15.00
Besan 8 6 kg 70 420.00
Rice Flour 4 3 kg 35 105.00
Salt 800 600 gm 0.01 6.00
Green Chili paste 1250 937.5 ml 0.03 28.13
Ginger Paste 1000 750 ml Mix together all these items with waer to make a slightly thick batter 0.05 37.50
of good flowing consistency
Mirchi pdr 200 150 gm 0.2 30.00
Hing 250 187.5 gm 0.3 56.25
Haldi 50 37.5 gm 0.2 7.50
Soda 40 30 gm 0.1 3.00
Batter yield (approx) 27 20.25 L 0 0.00
Oil For Frying 10 7.5 L 105 787.50
Chaat Masala 200 150 gm 0.4 60.00
Black Pepper Pdr 150 112.5 gm Sprinkle from Top on fried Bhajji's 0.6 67.50
Black Salt 100 75 gm 0.02 1.50
Total Cost 2081.63
BACK HOME Misc Cost (%) 40 832.65
Grand Total 2914.28
Compiled on 9-Mar-13 Per Piece Cost 1.94
Last Edited on 27-Feb-18 Serving Size (Nos.) 1.00
Per Person cost 1.94
Total No. Serving 75
Chakra Frymes
Yield 100 15 L
Frymes 6 0.9 Kg
Groundnut Oil 4 0.6 L Heat oil. Fry the frimes at high temp
Salt 15 2.25 gm Mix the spices and sprinkle on the fried frimes
Chat Masala 120 18 gm
Pithi Sakkar 0.6 0.09 Kg
NOTE : The frimes should be nicely dried. If reqd put it in

sun for 1-2 days. Otherwise the frimes wont swell nicely and
will remain hard after frying.
Therefore always store in air tight, dry place.
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Corn Flakes
Yield 200 150 L
Yield by wt 22.5 16.875 Kg
Corn Flakes 20 15 Kg
Heat oil. Fry corn flakes at high temp. Then fry khopra slices until
Khopra, 3 mm slices 1.2 0.9 Kg light brown. Then fry the groundnuts.
Curry Leaves 3 2.25 L Fry Curry Leaves and add to above. Put groundnut on Jhara and fry
Badi Saunf, Powder 255 191.25 gm like that. Towards the end sprinkle haldi on it and fry for 30 secs. And
add to the above mixture. Sprinkle other ingredients and mix
Salt 600 450 gm thoroughly.
Use either chiwda masala or the mixture of garam masala & chaat
Haldi 50 37.5 gm masala, reduce total salt appropriately because chaat masala has salt in
it.
Pithi Sakkar 1.65 1.2375 Kg
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NOTE:-
1. For frying 15 kg cornflakes you need about 1 kg LPG.
2. The density of cooked cornflakes is about 200 gm/L.
3.
Last Edited on
Murmura Simple Murmura Medium w/o sugar

Yield 100 10 L Yield 100 25 L
Murmura 8 0.8 Kg Lightly roast the Murmura. keep Aside Special Murmura 8 2 Kg Lightly roast the Murmura. keep Aside
Groundnut Oil 1 0.1 L Groundnut Oil 1 0.25 L
Groundnut 2 0.2 Kg Corn Flakes 2.2 0.55 Kg
Khopra, thin sliced 1 0.1 Kg Poha 2 0.5 Kg
Jeera 250 25 gm Heat oil, fry Shenghdan and Khopra slices, Keep aside. Then in the
Green chilli, slit in 2 300 30 gm same oil put the tadka. Add the roasted Murmura. And Powder Khopra, thin sliced 1.5 0.375 Kg Heat oil, fry corn flex, Poha,Shenghdan and Khopra slices, Keep
masala's. Mix nicely. aside. Then in the same oil put the tadka. Add the roasted Murmura.
Byadgi Mirchi, Broken 200 20 gm Jeera 250 62.5 gm And Powder masala's. Mix nicely.
Curry Leaves 2 0.2 L Green chilli, slit in 2 300 75 gm
Hing 150 15 gm Byadgi Mirchi, Broken 200 50 gm
Haldi 125 12.5 gm Curry Leaves 2 0.5 L
Chat Masala 200 20 gm Hing 150 37.5 gm
Citric Acid 10 1 gm Haldi 125 31.25 gm
Powder Masala's
Salt 100 10 gm . Mix all these nicely. Pass through a seive to avoid any lumps. Add to Chat Masala 200 50 gm
the above. Mix thoroughly. Powder Masala's
Black Salt 75 7.5 gm Citric Acid 10 2.5 gm . Mix all these nicely. Pass through a seive to avoid any lumps. Add to
the above. Mix thoroughly.
Pithi Sakkar 1.35 0.135 Kg Salt 100 25 gm
BACK HOME Black Salt 75 18.75 gm
Murmura special Murmura special_NSD

Heat the oil and fry groundnut, keep aside. Then fry phutana dal and Heat the oil and fry groundnut, keep aside. Then fry phutana dal and
Murmura 5 7.1429 Kg keep aside. After that roast the dagdi poha in it. After that mix the Murmura 5 3.125 Kg keep aside. After that roast the dagdi poha in it. After that mix the
shenghdana and phutana dal. Mix all the masala's and sugar powder shenghdana and phutana dal. Mix all the masala's and sugar powder
together, then sprinkle on it using a seive while constantly stirring. together, then sprinkle on it using a seive while constantly stirring.
Groundnut 1.5 2.1429 Kg Groundnut 1.5 0.9375 Kg
Poha 2 2.8571 Kg Fry each one of these separately and keep aside. Crush the fried papad Poha 2 1.25 Kg Fry each one of these separately and keep aside. Crush the fried papad
into small pieces. Fry khopra until brownish into small pieces. Fry khopra until brownish
Corn Flakes 1.5 2.1429 Kg Corn Flakes 1.5 0.9375 Kg
Kismis 1000 1428.6 gm Kismis 1000 625 gm
Khopra, thin sliced 0.5 0.7143 Kg Khopra, thin sliced 0.5 0.3125 Kg
Jeera 250 357.14 gm Jeera 250 156.25 gm
Green Chilli 500 714.29 gm Green Chilli 500 312.5 gm
Put tadka. Then add the murmura. Roast for about 5 mins, until its is Put tadka. Then add the murmura. Roast for about 5 mins, until its is
Byadgi Mirchi 200 285.71 gm crisp. Then add the other fried items. Then mix in the powder masala Byadgi Mirchi 200 125 gm crisp. Then add the other fried items. Then mix in the powder masala
mixture. Stir nicely mixture. Stir nicely
Curry Leaves 2 2.8571 L Curry Leaves 2 1.25 L
Hing 100 142.86 gm Hing 100 62.5 gm
Haldi 100 142.86 gm Haldi 100 62.5 gm
Chat Masala 250 357.14 gm Chat Masala 250 156.25 gm
Salt 200 285.71 gm Salt 200 125 gm
Powder Masala. Mix all these nicely before adding to the above. Powder Masala. Mix all these nicely before adding to the above.
Black Salt 100 142.86 gm Black Salt 100 62.5 gm
Pithi Sakkar 2 2.8571 Kg Pithi Sakkar, NO NEED 2 1.25 Kg
BACK HOME Besan 2 1.25 Kg
Compiled on 4-Jun-12 Orange color 10 6.25 gm
Last Edited on Water 900 562.5 ml
Boondi - Medium size
Hing 30 18.75 gm
Poha Chuda Mirchi Powder 100 62.5 gm
Yield 100 25.00 L Salt 70 43.75 gm
Poha thin 20 5.00 Kg Also known as nylon/paper poha
Mustard Oil 2 0.50 L
Phutana Dal 2.5 0.63 Kg TADKA
Rai 200 50.00 gm Heat oil, fry the shenghdana keep aside. Then put tadka.
Raost Poha lightly. It should become crisp.
Green Chilli, Slit in 2 400 100.00 gm Add the chopped vegetable along with the Powder Masala's.
Byadgi Mirchi, Broken 150 37.5 gm Mix nicely. Sprinkle some water if reqd. Finally garnish with
Dhaniya Patta.
Curry leaves 2 0.50 L

Hing 150 37.50 gm
Haldi 100 25.00 gm
Salt 400 100.00 gm
Powder Masala's
Citric Acid 10 2.50 gm mix together and sprinkle on the above poha.
Pithi Sakkar 1 0.25 Kg
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Last Edited on
Dhokla (1 Tray) SGPD

Yield 60 60 Nos.
Besan 600 600 gm
Soda 25 25 gm
Sugar 30 30 gm
Citric Acid 20 20 gm
We used Govinda's Sancks tray, in one tray 50-60 PCs come.
Salt 25 25 gm
Kesari color 2 2 gm
Groundnut Oil 100 100 ml
Water (approx) 800 800 ml
Chownk(1 Batch only)
Batches 1 1 Nos.
Rai 10 10 gm
White Til 0.02 0.02 Kg
Put tadka. Add water. Boil for sometime then pour on the steamed
Green Chilli, Slit 25 25 gm dhokla tray which is cooled and cut. Then garnish with dhaniya and
coconut.
Hing 15 15 gm
Curry Leaves 15 15 Leaves
Sugar 0.3 0.3 gm
Water (approx) 750 750 ml
Garnishing
Wet Coconut 0.5 0.5 Nos.
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Farsan_Govinda's
Yield 75 1200 L
Yield by Wieght 22 352 Kg
Besan 2 32 Kg
Lemon Yellow Color 10 160 gm
Ajwain 30 480 gm
Kara Soda 50 800 gm Ganthi
Water 900 14400 ml
Salt 60 960 gm
Besan 2 32 Kg
Ajwain 30 480 gm
Kara Soda 50 800 gm
Lemon Yellow Color 10 160 gm Bada Ganthi/ Bava Nagari
Water 900 14400 ml
Salt 60 960 gm
Besan 2 32 Kg
Water 900 14400 ml
Papdi
Salt 60 960 gm
Besan 2 32 Kg
Water 900 14400 ml
Spicy Ganthi(Balaji Laddu)
Kara Soda 50 800 gm
Orange color 10 160 gm
Salt 70 1120 gm
Besan 2 32 Kg
Orange color 10 160 gm
Water 900 14400 ml
Hing 30 480 gm
Orange Spicy Sev
Salt 70 1120 gm
Besan 2 32 Kg
Water 900 14400 ml
Hing 30 480 gm Yellow Sev
Salt 60 960 gm
Groundnut 1 16 Kg
Chana dal(soak overnight) 1 16 Kg
Green Peas(soak overnight) 1 16 Kg
Apple Green Color 10 160 gm
Sunflower Oil, for frying 10 160 L
Citric Acid 20 320 gm
Sugar Powder 0.5 8 Kg
Salt(aprrox) 200 3200 gm
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Mewa Dal Moth

Yield 1.4 1.4 L
Sunflower Oil, for frying 0.5 0.5 L
Badam 70 70 gm
A
Kaju 70 70 gm u
Kismis 100 100 gm t
Salt 15 15 gm h
o
White Pepper Powder 10 10 gm r
Mirchi Powder 15 15 gm :
Sev, Thin 0.2 0.2 L
Besan for Sev 0.05 0.05 Kg
Salt for Sev 6 6 gm
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Bundi_Prithvi
Yield 10 45 L
Maida 0.5 2.25 Kg soak Udad Dal atleast for 3hrs and make a smooth
Besan 0.5 2.25 Kg paste and add maida&besan to it make a thick
Salt 30 135 gm batery and fry on oil.
Hing 20 90 gm
Lemon Yellow Colour 7.5 33.75 gm
Note : 500gm Udad Dal, 500gm besan,500gm maida batter
Yield near by 4.5ltr
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Last Edited on
Alu Bonda_prithvi
Yiled(No)-30gm each 650 60 No
Alu 25 2.3077 Kg
Salt for Boiling Alu 500 46.154 gm
Jeera 50 4.6154 gm
Ginger 250 23.077 gm
Curry Leaves 0.5 0.0462 L Note: If boiled alu is kept outside>3 Hrs, then
more oil for chownk will be required as the cold
Hing 30 2.7692 gm alu observes more oil.
Haldi 50 4.6154 gm
Salt 350 32.308 gm
Pudina Leaves, Chopped 350 32.308 gm
Pudina (Approx Reqd) 7 0.6462 gaddi
Dhaniya Patta, Chopped 1 0.0923 L
Besan, (Approx) 8 0.7385 Kg
Hing 20 1.8462 gm
Salt 100 9.2308 gm
Soda 8 0.7385 gm
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Cabbage Pakoda
Yield 1000 350 No
Sunflower Oil 10 3.5 L
Cabbage, Shredded 18 6.3 Kg
Jeera Power, Roasted(Fresh) 1 0.35 Kg
Green Chilli 1.2 0.42 Kg
Haldi 100 35 Kg
Besan 5.5 1.925 Kg
Salt 500 175 gm
Sugar 0.3 0.105 gm
Soda 140 49 gm
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1350
Cabbage palak Pakoda_NPP Cabbage palak Pakoda_NPP Frying

Yield 100 2000 No Yield_Small size 700 1200 No - half
fry
Sunflower Oil 3 60 L Sunflower Oil 13.5 23.14 L first
Cabbage, Shredded 1.4 28 Kg Cabbage, Shredded 6.3 10.8 Kg then
just
Palak 3 60 Gaddi Palak 13.5 23.14 Gaddi before
Pudina 3 60 Gaddi Pudina 13.5 23.14 Gaddi servin
Dhaniya Patha 2 40 Gaddi Frying- half fry first then just before serving full Dhaniya Patha 1.8 3.086 Gaddi g full
fry fry
Ajwain 20 400 gm Ajwain 90 154 gm
Ground nuts, Break it to Half 200 4000 gm Don’t add water completely, make it to batches Ground nuts, Break it to Half 900 1543 gm Don’t
Jeera Power, Roasted(Fresh) 0.1 2 Kg Jeera Power, Roasted(Fresh) 0.45 0.771 Kg add
water
Green Chilli 120 2400 gm Green Chilli 540 926 gm compl
Haldi 10 200 gm Haldi 45 77.14 gm etely,
Besan 0.8 16 Kg Besan 3.6 6.171 Kg make
it to
Soda 4 80 gm Soda 18 30.86 gm batch
Salt 80 1600 gm Salt 360 617 gm es
Sugar 30 600 gm Sugar 135 231 gm
BACK
Chenna dal Pakoda_HG.MCP Chenna dal Pakoda_NSD

Yield 25 2500 Pcs Yield 25 10 Pcs
Channa dal, soak for 2hrs 0.5 50.00 kg Channa dal, soak for 2hrs 0.5 10.00 kg
Green Chilli 27 ### gm Green Chilli 27 10.80 gm
Jeera 12 ### gm Jeera 12 4.80 gm
Hing 5 500.00 gm Hing 5 2.00 gm
Salt 23 ### gm Salt 23 9.20 gm
kadi patha 0.25 25.00 L Dhaniya Patha 0.25 0.10 L
Pudina 0.1 10.00 L Cabbage, Chopping 0.1 0.04 gm
Sugar(Optional) 0.1 10.00 kg kadi patha 0.25 0.10 L
Compiled on; ### Pudina(Optional) 0.1 0.04 L
Last Edited on Saturday, July 27, 2019 Sugar(Optional) 0.1 0.04 kg
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Compiled on;
Last Edited on
Sweet Corn Wada_trail
Yield(Medium Size) 300 1600 No
Chanadal 1 5.3 Kg
Pulwarize without filter/Plate
Sweet corn kernels fresh 4 21.3 Kg
Groundnut Oil for Frying 1.2 6.4 L
Ginger paste 180 960.0 gm
Pudina 3 16.0 Gaddi
Dhaniya patta-chopped 4 21.3 Gaddi
Kadipatta 0.5 2.7 L
Salt 120 640.0 gm
Cabbage, Soup Cuttting 1 5.3 Kg Add all this to the paste
Besan/Rice flour 0.8 4.3 Kg
Ajwain 15 80.0 gm
Red chilli powder 60 320.0 gm
Roasted Jeera 60 320.0 gm
HIng 20 106.7 gm
Soda 10 53.3 gm
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Compiled on;
Last Edited on
Alu Khiss_Ekadashi
Yield 200 350 L
Alu Khiss 20 35 Kg
Salt 600 1050 gm
Papaya Jam with ghee
Papaya Pulp 28 Kg
Ghee 2.31 Kg
Citric Acid 140 gm If making in iron vessel
Citric Acid 112 gm If making in SS vessel
Sugar 5.6 Kg
OR Elaichi Powder 168 gm Optional
Yield By Vol 22.4 L
Yield By wt 36.4 Kg
Last Edited on Back
Last Edited on
Sugar is reduced to half from 7 to 3.5Kg
Chunda
Yield by vol 60 L
Yield by wt 82.5 Kg
Mango grated 30 Kg
Sugar 60 Kg
Salt 300 gm
Mix sugar and grated mango for 3-4
hrs. Then cook this nixture in
pateela while adding other items
alos, until syrup is thick like honey.
Roasted Jeera Powder 450 gm

Mirchi Powder 120 gm
Kashmiri Mirchi Powder 120 gm
Elaichi Powder 120 gm Add at last
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1.As the pickle gets cooled it becomes thicker. So take care not to make it too thick.
2. 1 Kg green mango yields about 600 gm of grated mango
Compiled on
Last Edited on
Mango Pickle 1_Prthvi P

Yield 4.3 L
Raw Mango, small n sour.
Cut very small pieces 3 *3 mm 2.6875 Kg
Rai, powder 268.75 gm
Haldi 53.75 gm
Byadgi Mirchi Powder 268.75 gm
Methi 32.25 gm
Hing 43 gm
Salt 591.25 gm
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Mango Pickle 2_ Prithvi

Yield 6L
Groundnut Oil 2.4 L
Kaccha Aam 6 Kg
Rai Dal Powder 1.08 L
Mirchi Powder(Begidi) 210 ml Cut mangoes into small
pieces add all the powders
Mirchi Powder(Kashmiri) 390 ml add oil at last and mix
Akkha Methi, Roasted 14.4 gm throughly.
Jeera 72 gm
Amchur Powder 90 gm
Salt 1 Kg
Ginger 30 gm
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Note : 1) roast ginger in Groundnut oil
2) methi seeds dry roast and make it powder.
3) don’t add amchr powder if mangoe are sour
Complied: 12-Feb-17
Last Edited On
Lemon kattha meetha achar

Yield 5 L
Lemon 50 Pcs Procedure:
1.cut lemon in to 8 pieces,
Net weight of lemon 2 Kg remove all seeds
Bedgi mirchi powder 100 gm 2. pulverise the lemons
Laal Mirch powder 50 gm 3.now add all ingredients
in a dry vessel & cover it
Sugar 3 kg for 4 days
Senda Namak 225 gm 4. Hing is optional
Jeera (Roasted & powdered) 100 gm
Hing (Optional) 10 gm
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Compiled On 17-Jul-17
Mango Pickle Balaram's Mother
Yield 7.5 L
Kaccha Aam 4.5 Kg Cut mangoes into small
Rai Dal Powder 450 gm pieces add all the powders
Mirchi Powder Regular 630 gm add oil at last and mix
throughly.
Methi Powder 262.5 ml
Haldi 15 gm
Salt 975 gm
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Compiled On 29/04/2019
Last Edited on 29/04/2019
36
37
Curd Kadhi
Yield 100 500.00 L
Dahi 33 165 L
Besan 5 25.00 Kg Mix to a smooth mixture
Haldi 125 625.00 gm
Water (approx) 75 375.00 L
Rai 125 625.00 gm
Akkha Dhaniya 75 375.00 gm
Chaunk. Put ingredients in the same order.
Hing 150 750.00 gm
Salt 1100 5500.00 gm
Add after almost cooked
Kasuri Methi 70 350.00 gm
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Kadhi Pakoda
Yield 100 40.00 L
Yield Kadhi, only 95 38.00 L
Dahi 25 10 L
Besan 4.5 1.80 Kg
Mix to a smooth mixture
Haldi 100 40.00 gm
Rai 150 60.00 gm
Byadgi Mirchi 100 40.00 gm Chaunk. Put ingredients in the same order.

Hing 125 50.00 gm
Salt 800 320.00 gm
Kasuri Methi 15 6.00 gm Add after almost cooked
Pakoda (small) 1500 600.00 Nos.
Besan 6 2.40 Kg
Mix all items and Make a little thick batter using

water as required.Then fry pakoda's. Put them
Palak, chopped finely 4 1.60 Kg
Palak, reqd 10 4.00 gadd
Mirchi Powder 100 40.00 gm Mix all items and Make a little thick batter using
water as required.Then fry pakoda's. Put them
Haldi 75 30.00 gm directly into kadhi. We can also use methi patta
instead.
Salt 225 90.00 gm
Soda 75 30.00 gm
Green Chilli, paste 500 200.00 gm
Badi Saunf 100 40.00 gm
Ajwain 40 16.00 gm
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Compiled Before 1-Feb-12
Kakdi Raita
Yield 100 60 L
Dahi, thick & fresh 70 42 L
Kakdi, grated 2.5 mm 25 15 Kg
Carrot, grated, 1.5 mm 7.5 4.5 Kg
Roasted Chilli Powder 150 90 gm
Salt 500 300 gm
Sugar 2 1.2 Kg
Dhaniya Patta, Chopped 5 3L
Green chilli, Finely chopped 500 300 gm
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Boondi Raita
Yield 100 140 L
Curd 75.00 105 L
Boondi, salty 45.00 63 L
Black Salt 500.00 700 gm
White Salt 500.00 700 gm
Sugar 2.00 2.8 kg
Dhaniya Patta, Chopped 2.50 3.5 L
Green chilli, Finely chopped 500.00 700 ml
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Last Edited on
Dhahi Amti_MCP
Yield 5 10 L
Toor Dal soak 2 hr before 60 120 gm Soak Rice and Dal together then
grind itwith below item
Rice soak 2 hr before 60 120 L
Coconut, paste 0.5 1 Pc
Ginger 30 60 gm
Ground nut oil 100 200 L After chownk mix the above paste
in curd and par boil it.
Rai 30 60 gm
Udad Dal 50 100 gm
Curry leaves 100 200 ml
Salt 50 100 gm
Dahi 2.5 5 litre
Note: Do not over boil the curd
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Compiled on 29-May-19 29-May-19
Last Edited on 29-May-19 29-May-19
Sol Khadi_SKKP Edited on 3rd June 2019

Yield 20 40 L
Wet Coconut, Milk 19 38 L
wet Coconut required 12 24 L
Kokam 0.6 1.2 Kg
Ground nut oil 0.2 0.4 Kg
Rai 25 50 gm
Curry Leaves 0.4 0.8 gm
Hing 30 60 Kg
Curry leaves 100 200 gm
Salt 220 440 L
Salt 0.4 0.8 kg
Dhaniya Patha 0.5 1 litre
Note: Do not over boil the curd
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Compiled on 29-May-19 29-May-19
Last Edited on 29-May-19 3-Jun-19
Pako
Pakoda
Dwadashi Kichiri
Yield 100.00 36 L
Rice 5.80 2.088 Kg 1. Boil dal and dudhi togeher
for a while and then add
beans, carrot and cook till
Carrot (1 inch cubes) 4.00 1.44 Kg softens.
French Beans (2 inches) 4.00 1.44 Kg 2. Add Rice and bhopla and
cook till done.
Capsicum (1.5 inch square) 4.00 1.44 Kg
3. Add fried Cauliflower. Cook
Bhopla (1 inch cubes) 8.00 2.88 Kg all togeher till the khichri is
Doodhi (1 inch cubes) 4.00 1.44 Kg done.
Cauliflower (1 inch florets) 13.00 4.68 Kg
Rai 100.00 36 gm
Jeera 80.00 28.8 gm
Badi sauf 60.00 21.6 gm
Kalonji 50.00 18 gm
Akkha Methi 25.00 9 gm
Curry leaves 2.00 0.72 L CHOWNK
Haldi 160.00 57.6 gm
Green Chilli 300.00 108 gm
Ginger 500.00 180 gm
Tejpatta 30.00 10.8 gm
Hing 150.00 54 gm
Tomato (chopped cubes) 9.00 3.24 Kg
Salt 1100.00 396 gm
Yiled(L) = ((Rice(Kg)+Dal(Kg))*6) + Sabji(Kg)
Compiled Before 13-Jul-14

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Health Khichadi
Yield 100 60 L
Plain Rice 10 6 Kg
Mung Dal (soak >2 hr) 7 4.2 Kg
Cook the dal in water along with salt and
Salt 1050 630 gm haldi. When dal is partially cooked add
the Rice. When the dal is almost
Haldi 100 60 gm dissolved and rice almost cooked then
add the sabji. Cook until sabji is tender.
Boiling Water 100 60 L Then add the powder masala's. Boil. Add
Tadka. Boil. Finally mix in the Dhaniya
Sabji, 1" cubes 10 6 Kg Patta.
Sugar 0.5 0.3 Kg
Dhaniya Powder 200 120 gm Powder Masala's
Ghee 1.5 0.9 L
Tadka.
Heat ghee add the Jeera and then ginger.
Roast until ginger is crisp. Then add the
hing followed by Curry Leaves. Add this
Tadka to the cooked khichadi. Boil.
Jeera 250 150 gm
Curry Leaves 1 0.6 L Tadka.
Heat ghee add the Jeera and then ginger.
Hing 100 60 gm Roast until ginger is crisp. Then add the
hing followed by Curry Leaves. Add this
Ginger, chopped fine 200 120 gm Tadka to the cooked khichadi. Boil.
Dhaniya Patta, chopped 5 3L Add at last. Mix
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Sunday Khichadi
Yield 100 35.00 L
Total Qty 12.5 4.38 Kg
Boiled Rice 6.5 2.28 Kg Soak all the dals > 2 hrs. Boil the dals
with salt and haldi at until the mungdal is
Mung Dal 2 0.70 Kg almost dissolved. While dal is getting
cooked add the tough sabji's like doodhi
Chilka Mung Dal 1.5 0.53 Kg and carrot.Then add the rice. With rice
add the softer sabji's like aloo/baingan
Chana Dal 1 0.35 Kg and bhopla.. rice
Toor Dal 1.5 0.53 Kg dal
Boiling Water(approx) 65 22.75 L sabjis
Haldi 125 43.75 gm palak
Salt 1300 455.00 gm
Rai 125 43.75 gm
Byadgi Mirchi, broken 100 35.00 gm Sunday Kichidi
Green Chilli, slit in 2 250 87.50 gm yeild
Curry Leaves 1 0.35 L rice
Ginger 750 262.50 ml Heat the oil and put the chaunk in the dal
same order. Then add some water and
Hing 100 35.00 gm cook for about 10 mins. And finally add sabjis
to the cooked khichadi.
Mirchi Powder 25 8.75 gm palak
Sambhar Masala, Everest 150 52.50 gm Tamato
Tomato, slice 1.5 0.53 Kg Oil
Sugar / Gud 1.6 0.56 Kg
Jeera Powder 100 35.00 gm
Dhaniya Powder 150 52.50 gm
Doodhi, 1" cubes 5 1.75 Kg
Baingan, 1" cubes 4 1.40 Kg
OR Alu, 1" cubes 4 1.40 Kg
Capsicum, 1" square 2 0.70 Kg To be added in the same order
Bhopla, 1" cubes 8 2.80 Kg

Tomato, slice 1.5 0.53 Kg
Cabbage, sabji cut 5 1.75 Kg
or Palak, sabji cut 12 4.20 Gaddi
Dhaniya Patta (optional) 2.5 0.88 L
Add at last.
Kokam juice 300 105.00 ml
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Millet Bisibilebath_Madhavi mji

Yield 10 10 L
Groundnut Oil, (Optional) 10 10 ml
Rai 10 10 gm
chenna dal 20 20 gm
Udad dal 20 20 gm
Akka Dhaniya 15 15 gm Masala preparation: Roasted
Dalchini 10 10 gm all in order given and make
Lavang 5 5 gm powder
Jeera 10 10 gm
Khas Khas 10 10 gm
Akka Methi 10 10 gm
Bydgi Mirchi 15 15 gm
Millet, (K,F,L,B) 0.5 0.5 gm
Boil tool dal till 90% and add
Toor Dal 0.5 0.5 gm millet
Boiling water 6.5 6.5 L
Groundnut Oil 150 150 ml
Rai 15 15 gm
Jeera 15 15 gm
Bydgi Mirchi 15 15 gm
Curry leave 0.15 0.15 L Chownk
Hing 20 20 gm
Ginger, Paste 60 60 gm
Chilly, Paste 40 40 gm
Haldi 12.5 12.5 gm
Carrots, 1cm sabji cut 0.5 0.5 gm
French beans, 1' long 0.5 0.5 gm
Alu, 1 cm sabji cut 0.4 0.4 gm
Cabbage, chopping 0.4 0.4 gm Add to the chowk
Capsicum, 1.5cm sabi cut 0.4 0.4 gm
Drumstick 0.4 0.4 gm
Green peas 0.5 0.5 gm
Salt, For veg 21.6 21.6 gm
Salt 110 110 gm
Add to the chowk and cook
Masala, given above 80 80 gm for 2mins
Tamirind, Pulp 0.2 0.2 gm
Jaggery 0.2 0.2 gm
Dhananiya Patha 1.5 1.5 L
Last Edited on 8-Mar-19 Not cooked uptil now
Back
Non Spicy Millet Kichidi 1

Yield 100 13 L
Millet -kodo 10 1.3 Kg
Mung Dal 7 0.91 Kg
Salt 1050 136.5 gm
Haldi 100 13 gm
Carrot 4 0.52 Kg
Beans 4 0.52 Kg
Bhopla 4 0.52 Kg
Doodhi 4 0.52 Kg
Palak 8 1.0 Gaddi
Sugar 0.5 0.065 Kg
Roasted Methi Powder 50 6.5 gm
Roasted Jeera Powder 150 19.5 gm
Ghee 1.5 0.195 L
Jeera 250 32.5 gm
Hing 120 15.6 gm
Back

Yield 100 13 L
Millet - Barn yard 10 1.3 Kg
Chilka Mung Dal 3.85 0.5 Kg
Salt 1050 136.5 gm
Haldi 100 13.0 gm
Carrot 4 0.52 Kg
Beans 4 0.52 Kg
Bhopla 4 0.52 Kg
Doodhi 4 0.52 Kg
Palak 8 1.0 Gaddi
Sugar 0.5 0.065 Kg
Ghee 1.5 0.195 L
Jeera 250 32.5 gm
Hing 120 15.6 gm
Back

Yield 100 13 L
Millet - Little 10 1.3 Kg
Chilka Mung Dal 6 0.8 Kg
Salt 1100 143.0 gm
Haldi 100 13.0 gm
Carrot 4 0.5 Kg
Beans 4 0.5 Kg
Bhopla 4 0.5 Kg
Doodhi 4 0.5 Kg
Palak 8 1.0 Gaddi
Sugar 0.1 0.0 Kg
Sambar Masala 150 19.5 gm
Ghee 1.5 0.2 L
Jeera 250 32.5 gm
Hing 120 15.6 gm
Back

Yield 100 13 L
Millet - Little 10 1.3 Kg
Mung Dal 2 0.260 Kg
Chilka Mung Dal 1.5 0.195 Kg
Chana dal 0.5 0.065 Kg
Toor dal 1.5 0.2 Kg
Salt 1050 136.5 gm
Haldi 100 13.0 gm
Carrot - subji cut 4 0.52 Kg
Beans - 1" long 4 0.52 Kg
Bhopla - subji cut 4 0.52 Kg
Doodhi - subji cut 4 0.52 Kg
Palak - subji cut 8 1.0 Gaddi
Tamato - subji cut 1.5 0.2 Kg
Sugar 0.5 0.065 Kg
Sambar Masala 100 13 gm
Ghee 1.5 0.195 L
Jeera 250 32.5 gm
Hing 120 15.6 gm
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Non Spicy Dwadasi Millet Kichidi 5 Non Spicy Dwadasi Millet

Yield 110 10 L Yield
Millet - Little 5.8 0.53 Kg Millet - Little
Mung Dal 5.8 0.53 Kg Mung Dal
Boiling Water 45 4.09 L Boiling Water
Carrot - subji cut 4 0.36 Kg Carrot - subji cut
Beans - 1" long 4 0.36 Kg Beans - 1" long
Bhopla - subji cut 4 0.36 Kg Bhopla - subji cut
Capscicum - subji cut 4 0.36 Kg Doodhi - subji cut
Doodhi - subji cut 4 0.36 Kg Groundnut Oil
Palak - subji cut 8 0.73 Gaddi Panch Pohan
Groundnut Oil 3.00 0.27 L Curry leaves
Rai 100.00 9.09 gm Haldi
Jeera 80.00 7.27 gm Green Chilli
Badi sauf 60.00 5.45 gm Ginger
Kalonji 50.00 4.55 gm Tejpatta
Akkha Methi 25.00 2.27 L Tomato (chopped cubes)
Curry leaves 2.00 0.18 gm Salt
Haldi 160.00 14.55 L Compiled on
Green Chilli 50.00 4.55 gm Last Edited on
Ginger 500.00 45.45 gm
Tejpatta 30.00 2.73 L
Tomato (chopped cubes) 2.00 0.18 gm
Salt 1100.00 100.00 L
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Daliya Kichiri
Yield 100.00 30.0 L
Daliya 7.00 2.1 Kg
Carrot (1 inch cubes) 8.00 2.4 Kg
French Beans (2 inches) 8.00 2.4 Kg
Capsicum (1.5 inch square) 8.00 2.4 Kg
Bhopla (1 inch cubes) 10.00 3.0 Kg
Doodhi (1 inch cubes) 1.00 0.3 Kg
salt 3.00 0.9 L
Rai 100.00 30.0 gm
Jeera 80.00 24.0 gm
Badi sauf 60.00 18.0 gm
Kalonji 50.00 15.0 gm
Curry leaves 2.00 0.6 L
Haldi 160.00 48.0 gm
Green Chilli 300.00 90.0 gm
Ginger 500.00 150.0 gm
Tejpatta 70.00 21.0 gm
Tomato (chopped cubes) 9.00 2.7 Kg
Salt 1100.00 330.0 gm
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45
13.75
32 390
30 390
165 2000
60 720 0.2
Sunday Kichidi Pulao

4000 L 5000 Yeild
260 kg 1000 Rice
240 kg 1000 sabji
1350 kg
480 Gaddi
60 Kg
80 L
Dwadasi Millet Kichidi 5
110 10 L
6.8 0.62 Kg
6 0.55 Kg
45 4.09 L
4.5 0.41 Kg
4.5 0.41 Kg
4.5 0.41 Kg
4.5 0.41 Kg
3.00 0.27 L
300.00 27.27 gm
2.00 0.18 L
160.00 14.55 gm
50.00 4.55 gm
500.00 45.45 gm
30.00 2.73 gm
3.50 0.32 Kg
1000.00 90.91 gm
4-Mar-19
8-Mar-19
Garam Masala
Yield 1000 2000.00 gm
Jeera 400 800.00 gm
Black Elaichi 200 400.00 gm
Black Pepper 200 400.00 gm
Dalchini 60 120.00 gm
Elaichi 40 80.00 gm
Jaiphal 40 80.00 gm
Javitri 20 40.00 gm
Lavang 15 30.00 gm
TejPatta 10 20.00 gm
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Dry Roast each ingredients and then pulverize/ grind together to fine powder
Punjabi style Garam Masala for Rajma and Chhole
Note: While Roasting & grinding there may be a loss of 10-15 %
Bengali Garam Masala

Yield 1125 100.00 gm
Lavang 225 20.00 gm
Roast each one of these three items at low
Dalchini 450 40.00 gm flame until fragfrant. And powder together.
Elaichi 450 40.00 gm
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Goda Masala
Yield 1000 1000 gm
Khopra 0.125 0.125 Kg
White Til 0.125 0.125 Kg Dry Roast on Low Flame
Jeera 125 125 gm Roast all these in oil
Lavang 2.5 2.5 gm
Dalchini 2.5 2.5 gm
Hing 5 5 gm Dry Roast
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Ref: Healthy Cooking by Sandhya Rajayer Pg- 170
Melkote Rasam Masala

Yield 4000 1000 gm
Haldi Stick 200 50.00 gm
Dalchini, Sticks( 2 inch ) 50 12.50 gm
Khas khas 250 62.50 gm
Jeera 250 62.50 gm
Black Pepper 250 62.50 gm
Hing 50 12.50 gm
Byadgi Mirchi, (Mixed 1:1) 1000 250.00 gm
Kashmiri Mirchi 500 125.00 gm
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Vol of 1 Kg Rasam masala is approx 2 L
Sambhar Masala
Yield 10 1 Kg
Groundnut Oil 0.4 0.04 L Heat ghee/oil add the khada hing when it
swells. Then ad methi. Roast at very low temp,
Hing, Khada LG 200 20 gm until it darkens few shades but doesnot
blacken. Add Kashmiri mirch and Begi Mirch
Methi Dana 600 60 gm roast until they swell and become crisp then
finally mix the haldi. Remove from flame and
Kashmiri Mirchi 1600 160 gm cool.
Haldi 400 40 gm
Dry Roast the remaining items, at very low
Jeera 600 60 gm temp, with about 2% ghee at low flame until
they are fragarant and darkens few shades.
Badi Saunf 600 60 gm Cool.
Curry Leaves, dried 0.2 0.02 L
Khas Khas 200 20 gm
Toor Dal 0.8 0.08 Kg Dry Roast the dals & Rice at low flame until it is
fragarant and darkens few shades. Grind to fine
Udad Dal 0.8 0.08 Kg flour.
Rice 0.6 0.06 Kg

Chana Dal 2.2 0.22 gm
Dry Roast the dals & Rice at low flame until it is
Toor Dal 1000 100 gm fragarant and darkens few shades. Grind to fine
flour.
Rice 600 60 gm
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25 gm masala per liter sambar
Compiled On 22-Sep-12
Panch Phoran
Yield by weight 1000 800 gm
Jeera 225 180.00 gm
Rai 325 260.00 gm
Badi Saunf 200 160.00 gm Mix together
Kalonji 150 120.00 gm
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Rasam Powder
Yield 1.5 Tub
Dhania seeds 2.00 cup
Jeera 1.00 cup
Methi seeds 0.25 cup
Hing 0.50 cup
Black Pepper 0.50 cup
Imli 500.00 gm
Salt 1.50 cup
Haldi 0.50 cup
Chaunce
Rai 0.50 cup
Jeera 0.50 cup
Byadgi Mirchi 3.00 cup
Dhaniya Patta 1.00 boundle
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Cooking Instructions List Particulars

Dry roast above ingredients and make fine powder
Simultaneously cook dal till it comletely melts in water.
Mix the imli extract and rasam powder and add to the bioling dal.
Cook together for 5- 10 minutes.
Add the chounce, mix and cover.
Charu Masala_Rayaseema style

Yield 1.5 0.5 kg use for sambar, rasam and use
Daniyalu, dry roast 1 0.333333 Kg as sabji masala
Udad dal, dry roast 50 16.66667 gm
Toor dal 50 16.66667 gm
chenna dal, dry roast 50 16.66667 gm
Pepper, dry roast 30 10 gm
Dalchini, Dry Roast 30 10 gm
Lavangalu, dry roast 30 10 gm Dry roast all the spices and
Ratipuvvu. dry roast 50 16.66667 gm together make flour in chekki
Marati Magga 25 8.333333 gm machine
Akka methi 25 8.333333 gm
Star Poor 25 8.333333 gm
Rai 25 8.333333 gm
Jeera 50 16.66667 ml
Kadipatha, Dry 50 16.66667 gm
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IN KARTIK Month
Dron Pool
Biryani_RVCK
Recipe Yield 65 60 L
Rice 10 9.23076923 Kg
Kaju Halves (optional) 500 461.538462 gm
Black pepper 30 27.6923077 gm
Jeera 200 184.615385 gm
Tejpatta 10 9.23076923 gm
Elaichi 12.5 11.5384615 gm
Lavang 5 4.61538462 gm Put Chaunk in the sa me order. Add veg s in the
sa me order 1 by 1. Cook until veg are p[artially
Javitri 15 13.8461538 gm cooke d. Hen add the haldi powde r a nd Ka shmiri
Mirch powde r. Mix add T omato, cook for 10
Ginger, Chopped 250 230.769231 gm more mins. Add water and pula o masa la and
salt. Cover a nd boil for 10 mins. T he n add the
Green Chilli, chopped 250 230.769231 gm rice a t high fla me . Cook until wa te r is a l most
absorbed. T he n mis in the rema ining items.
Carrot, 1 cm cube 2.5 2.30769231 Kg Cove r a nd cook for 15-20 mins at low flame .
Alu, 1" cubes 5 4.61538462 Kg
Cabbage, 1 cm square 2.5 2.30769231 Kg
Cauliflower 5 4.61538462 Kg
Haldi 50 46.1538462 gm
Add to the above chaunk boil for 5-10 mins.
Pulao Masala, Everest 400 369.230769 gm Then add the rice , and cook.
Salt 900 830.769231 gm
Pudina Leaves, chopped 500 461.538462 gm
Add these i te ms to the biry ani when most of the
Pudina (Approx Reqd) 10 9.23076923 gaddi water is absorbed by the rice. Mi x nice ly. And
cook covere d under we ight for about 15 mins at
Jaiphal powder 10 9.23076923 gm low fla me .
Lavang Powder 10 9.23076923 gm
Pudina Leaves, chopped 500 461.538462 gm
Lemon Juice 0.25 0.23076923 L Fi nall y Mix in all the liquids together and sprinkle
on the Biryani. Also put the choppe d Dhaniy a
Kesar Essence 30 27.6923077 ml a nd chopped pudi na. Mix and c ove r.
Rose Water 500 461.538462 ml
Kewra Essence 15 13.8461538 ml
Kewra Water 200 184.615385 ml
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Generally 1 gaddi of Pudina yields 50 gm of leaves
Complied: 13-Aug-13
Last Edited On 2-Aug-15
Cabbage Rice (Indian Chinese Rice)

Yield 60 60.00 L
Rice 10 10.00 Kg
Water 25 25.00 L
Salt 275 275.00 gm Cook Rice se pa ra te ly. Spread it on pla te to cool.
Rai 75 75.00 gm
Hing 75 75.00 gm
Ginger 250 250.00 ml He at Oil. Put rai, hing and g inge r. Then put
Green chilli, chopped 80 80.00 gm ca psicum. Ke ep flame very hing h. Put cabba ge.
Ke ep roasting until the cabba ge i shalf cooke d, it
Capsicum, thin slices 1 1.00 Kg should rema in crispy . Add carrot, salt and half
Bla ck Pe pper Powder. Mix . Then add the ric e.
Cabbage, Shredded Fine 10 10.00 Kg M ix . Add trhe remai ning black peppe r powde r
a nd dhaniya Patta. Mix and done.
Carrot, 1.5 mm grating 1 1.00 Kg
Salt 350 350.00 gm
Black Pepper Powder 175 175.00 gm
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Compiled Before 1-Dec-11

Carrot Palak Rice

Yield 45 135 L
Rice 10 30 Kg
Dalchini 25 75 gm
Lavang 5 15 gm
Star Phool 25 75 gm
Jeera 125 375 gm Heat oi l/g he e. Add Jee ra , Green Chilli. Roast for
Tejpatta 10 30 gm fe w mins then add hi ng . Add cabbage , cook for
few mins. T he n a dd carrot roast for few more
Elaichi 12.5 37.5 gm mins. M ix in the choppe d palak . Add Bla ck
peppe r, S alt. Cook for few mins a nd add the
Javitri 15 45 gm boil ing water. Bring to a boil, cove r a nd allow to
simmer for 10 mins. the n a dd rice and cook as
Green Chilli, slit in 2 200 600 gm reg ula r.
Ginger, Chopped 250 750 gm Afte r washing the palak. Dra in the exc ess water
nice ly. Othe rwise the rice will be come we t
Hing 50 150 gm
Cabbage, shredded 1.5 4.5 Kg
Carrot, grated thick 2.5 7.5 Kg
Palak, chopped 3.5 10.5 KG
Palak, chopped fine (approx) 8 24 gaddi
Black Pepper Powder, fresh 25 75 gm
Salt 500 1500 gm
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Carrot Peas Rice

Yield 45 11 L
Rice 10 2.44 Kg
Carrot, small pieces 2.5 0.61 Kg
Rai 50 12.22 gm
Hing 30 7.33 gm
TADKA
Salt 350 85.56 gm
Sugar 0.25 0.06 Kg
Water 24 5.87 L
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Coconut Rice
Yield 50 30 L
Rice 10 6 Kg
Water 25 15 L cook the rice and the n spre ad it on big plates to
Salt cool, so that each grain is separta e
250 150 gm
Coconut Oil 1 0.6 L
Rai 75 45 gm
Curry Leaves 0.6 0.36 L Chaunk
Hing 30 18 gm
Ginger 200 120 ml
Khopra, grated 1.5mm 2 1.2 Kg
Salt 250 150 gm
Wet Coconut, grated 5 3 Nos. Add to the above and mix.
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Last edited on 11-Sep-11
Corn Capsicum Rice

Yield 130 50 L
Rice 25.00 9.61538462 Kg
Water 50.00 19.2307692 L
Cook the Rice. And spread to cool.
Salt 500.00 192.307692 gm
Rai (small) 150 57.6923077 gm
Jeera 250 96.1538462 gm
Chaunk
Hing 125 48.0769231 gm
Black Pepper Powder 200 76.9230769 gm
Ginger (grated) 1000 384.615385 ml
Corn Kernels, boil & drain 7 2.69230769 Kg
Capsicum 1" square 10 3.84615385 Kg
Brown Sugar 1 0.38461538 Kg
Salt 700 269.230769 gm
Note: 1 Kg corn = 1.5 L by vol
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Curd Rice Edited on 3rd April 2019

Rice 10 5 Kg
water 40 20 L Cook rice. Rice should be little overcooked.
Salt 320 160 gm
Dahi 24 12 L
Mix tog ethe r a nd add the cooked rice in it. Then
Salt 360 180 gm from top add the tadk a. And ga rnish with
coconut and Dhaniy a patta. Add the veg etables
Sugar 0.35 0.175 Kg & fruits(if Usi ng).
Coconut Oil 1 0.5 L
Rai 150 75 gm
Tadka
udad dal 0.25 0.125 Kg
Hing 60 30 gm
Danim 10 5 Pcs
Garnishing
Carrot Grated, 1.5 mm 1 0.5 Kg
Yield 70 35 L
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NOTE:- If you are going to serve the curd rice after 5-6 hrs its
recommended to mix milk and curd and prepare otherwise it turn sv ery
sour.
Last edited on 4-Mar-19
Dry Fruit Rice 2

Yield 45 45 L
Basmati Rice 10 10 Kg
Water 20 20 L
Boil water, a dd salt and oil. Add Rice. Cook.
Groundnut Oil 0.4 0.4 L W he n water is almost absorbe d a dd the below
mixture of flav ors. If you like you may a dd some
Salt 250 250 gm color al so. Cove r and cook for 15 minsa t l ow
flame. All ow to sta nd for 15 mins. Then Spre ad
Kesar Essence 25 25 ml on a pla te to cool.
Kewra Essence 10 10 ml
Rose Water 250 250 ml
Ghee 1.5 1.5 L
Kaju, Halves 1 1 Kg
Dalchini, broken 25 25 gm
Masala Elaichi 15 15 gm
Heat Ghee. Fry kaju at low temp until l ight
Star Phool 25 25 gm brown. Remov e.Kee p aside. Ion the sa me ghee
add the ta dka from Dal chini to lav ang .Then add
Black pepper 25 25 gm c arrot. Whe n ca rrot is partia lly cooke d a dd the
ki smis. W he n the y puff up add the Gree n peas.
Jeera 50 50 gm Add sa lt. Saute for few mins, until both pe as and
TejPatta 10 10 gm carrot are cooke d. then add the fried kaju.Mix i n
the Cooled Rice and sprinkle white pepper
Lavang 10 10 gm Powder sug ar and Elia chi Powde r. Saute for fe w
mins until the ri ce is nicely mixe d a nd he ated.
Carrot, 1 cm cubes 2 2 Kg
Kismis 1.5 1.5 Kg
Green Peas 2 2 Kg
Salt 100 100 gm
Sugar 0.5 0.5 Kg
Elaichi Powder 15 15 gm Add while mixing the rice
White Pepper Powder 125 125 gm
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For g etting a nice look you can make cook 20% of the rice separately by
adding kesari color. And then mix with the white rice
Kaccha Aam Rice

Yield 50 35 L
Rice 10 7 Kg
Haldi Powder 25 17.5 gm
Cook the rice. And spre ad on pla te s to cool.
Water 25 17.5 L Mak e e ach g ra in se parate.
Salt 300 210 gm
Rai 250 175 gm
Heat Oil. Fry groundnuts, kee p aside. The n put
Udad dal 0.5 0.35 Kg rai a nd udad da l. Put be dag i mirch and Gre en
Chilli. The n put hing and Curry Lea ves. Put
Chana Dal 0.25 0.175 Kg cooked rice a nd sa lt and groundnuts. Mix
Byadgi chilli, broken 100 70 gm thoroughly . Then Put off fla me and mix i n Grated
ma ngo and dha niy a pa tta.
Hing 50 35 gm
Green Chilli (Split in two) 500 350 gm
Salt 420 294 gm
Kaccha Aam, grated (totapuri) 10 7 Kg
Add after putting off fire. MIX
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Note : Always put 85% of grated Mango as manier times mango will have
different levels of Sourness, after offering if required we can add according to
the required sourness.

Kaju Jeera Rice

Yield 45 45 L
Rice 10 10 Kg
Salt 300 300 gm Cook ri ce separately. Sprea d a nd cool to make
individual g ra ins separate.
Water 24 24 L
Groundnut Oil 1 1L
Kaju halves 500 500 gm
Dalchini 25 25 gm Heat oi l/ghe e. F ry kaju kee p a si de (don’t over
roa st). The n i n the same oil/ghee a dd the c haunk .
Jeera 300 300 gm Take care not to burn the je era. Add the coole d
rice. Mix . Add the fri ed kaju. Sprinkle salt and
Byadgi Mirchi 30 30 gm Dha niya Patta . Mix thoroughly.
Hing 45 45 gm
Salt 200 200 gm
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Jeera Rice (Direct Chaunk)

Yield 43 200 L 15
Rice 10 46.51 Kg 15
Salt 400 1860.47 gm
Water 24 111.63 L
Jeera 200 930.23 gm
Hing 45 209.30 gm
Kaju (Optional) 250 1162.79 gm Optional
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Lemon Rice
Yield 45 70 L
Rice 10 15.56 Kg
Haldi 40 62.22 gm
Cook the rice. And spre ad on pla te s to cool.
Water 25 38.89 L Mak e e ach g ra in se parate.
Salt 300 466.67 gm
Groundnut Oil (for Travelling Prasadam) 2.5 3.89 L
Groundnut Oil (for Regular use) 2 3.11 L
Heat Oil. Fry groundnuts, kee p aside. The n put
Rai 150 233.33 gm rai a nd udad da l. Put be dag i mirch and Gre en
Chilli. The n put hing and Curry Lea ves. Put
Udad dal 0.4 0.62 Kg cooked rice a nd sa lt and groundnuts. Mix
Byadgi chilli, broken 80 124.44 gm thoroughly. T he n Put off flame and mix in lemon
juice and dha niya pa tta.
Hing 60 93.33 gm
Green Chilli (Split in two) 400 622.22 gm
Salt 375 583.33 gm
Add after putting off fire. MIX
NOTE: Don’t add Dhaniya Patta if you are planning to preserve

the ric e for a day or more as trav elling prasadam
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Masala Rice with Carrot & Capsicum

Yield 50 90 L
Rice 10 18 Kg
Groundnut 0.50 0.9 Kg Fry and keep aside.
Dalchini 20 36.00 gm He at Oil. Put tadk a. Add the alu followed by
TejPatta 5 9.00 gm baingan. Add salt cook for some time until veg
a re slightly cooked. Then the powde r ma sala's.
Elaichi, crushed 15 27.00 gm Fol lowed by boil ing water and Gud. Al low to boil
for 5-10 mins. Then add the washed rice. And
Lavang 10 18.00 gm cook finally mix in the fried groundnut, toasted
khopra and Dhaniya Patta.
Rai 75 135.00 gm
Hing 30 54.00 gm
Carrot, 1" cubes 3 5.4 Kg
Capsicum, 1" cubes 2 3.6 Kg
Salt 60 108 gm
Haldi 25 45.00 gm
Byadgi Mirchi Powder 30 54 gm
Goda Masala 200.00 360.00 gm
Powder Masala
Dhaniya Powder 100.00 180.00 gm
Jeera Powder 50.00 90.00 gm
Salt 550 990 gm
Gud 0.5 0.9 Kg
Khopra grated, 1.5 mm (optional) 0.5 0.9 Kg
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Masala Rice w/o veg

Yield 45 140 L
Rice 10 31.1111111 Kg
TejPatta 5 15.56 gm He at Oil. Put tadk a. F ollowe d by boiling wa te r
and Gud. Add the powder masala 's. Allow to boil
Elaichi, crushed 15 46.67 gm for 5-10 mins. Then add the washed rice. And
cook finally mix in the fried groundnut, toasted
Lavang 10 31.11 gm khopra and Dhaniya Patta.
Rai 75 233.33 gm
Hing 30 93.33 gm
Haldi 25 77.78 gm
Byadgi Mirchi Powder 25 77.7777778 gm
Powder Masala
Salt 475 1477.77778 gm
Gud 0.5 1.55555556 Kg
Water 35 108.888889 L
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Masala Rice with Alu & Baingan

Yield 55 140 L
Rice 10 25.4545455 Kg
Dalchini 20 50.91 gm He at Oil. Put tadk a. Add the alu followed by
TejPatta 5 12.73 gm baingan. Add salt cook for some time until veg
a re slightly cooked. Then the powde r ma sala's.
Elaichi, crushed 15 38.18 gm Fol lowed by boil ing water and Gud. Al low to boil
for 5-10 mins. Then add the washed rice. And
Lavang 10 25.45 gm cook finally mix in the fried groundnut, toasted
khopra and Dhaniya Patta.
Rai 75 190.91 gm
Hing 30 76.36 gm
Alu, 1" cubes 7.5 19.0909091 Kg
Baingan, 1" cubes 7.5 19.0909091 Kg
Salt 180 458.181818 gm
Haldi 25 63.64 gm
Byadgi Mirchi Powder 30 76.3636364 gm
Powder Masala
Salt 500 1272.72727 gm
Gud 0.5 1.27272727 Kg
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Plain Rice
Yield 40 40 L
Rice 10 10 Kg
Salt 200 200 gm
Ghee/oil (Optional) 250 250 ml
Water 25 25 L
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Pulao Rice
Yield 50 130 L
Rice 10 26 Kg
Star Phool 25 65 gm Kaju & Kismis are OPTIO NAL: Fry and k eep aside.
Dalchini 25 65 gm Add to the boiling mixture before a dding rice
Tejpatta 10 26 gm
Jeera 150 390 gm
Lavang 5 13 gm
Elaichi 15 39 gm
Javitri 15 39 gm
Hing 40 104 gm
French French Beans, 1" long 1.5 3.9 Kg
Capsicum, 1" square 1.5 3.9 Kg The proportion can be change d as per av ailability
and budge t.
Cauliflower, med florets 2 5.2 Kg
Corn Kernels, Boiled 1.5 3.9 Kg
Salt 550 1430 gm
Sugar 0.25 0.65 Kg
Jaiphal powder 10 26 gm
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Carrot Peas Corn Kismis Rice

Yield 45 60 L
Rice 10 13.33 Kg
Carrot, 1 cm cube 1 1.33 Kg
Green Peas 1.5 2.00 Kg
Corn Kernel 1 1.33 Kg
Kismis, soak > 2 hr 1 1.33 Kg
Rai 75 100.00 gm
Ginger 250 333.33 ml
Salt 450 600.00 gm
Water 24 32.00 L
Sugar 0.45 0.60 Kg
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Puliogre (Tamarind Rice)

Yield 52.5 18 L
Rice 10 3.42857143 Kg
Water 24 8.22857143 L
Cook the rice and spread to cool.
Oil 0.5 0.17142857 L
Salt 350 120 gm
Chana Dal 0.5 0.17142857 Kg Fry groundnut and ke ep aside . In the sa me oil,
roast chana dal & Ura d dal at low flame until
Urad Dal 0.25 0.08571429 Kg reddish and crisp. Re move. Heat the oil Put the
other items of cha unk. T hen add to it the imli-
Black Pepper 50 17.1428571 gm guda mixture and Rasa mPdr. E ither store it for
Rai 100 34.2857143 gm future use. Or a dd the coole d rice fried
g roundnut mix thoroughly and the n a dd Roasted
Byadgi Mirch 50 17.1428571 gm Khopra , safed til a nd Dha niya Patta .Mix

Hing 50 17.1428571 gm
Tamarind 2 0.68571429 kg
Hot Water for soaking Tamarind 4 1.37142857 L
S oak ta ma rind in hot wa te r. Re move se eds if a ny.
Salt 450 154.285714 gm Pulve rize wi th gud & sa lt.
Gud 1 0.34285714 Kg
Pulp Volume(approx) 8 2.74285714 L
NOTE: Don’t add Dhaniya Patta if you are planning to preserve

the rice for a day or tw o as travelling prasadam
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Compiled Before 24-May-16
Sesame (Til) Rice

Yield 45 30.00 L
Rice 10 6.67 Kg
Cook Rice Separately. Spread on plate to cool.
Salt 300 200.00 gm
White Til, Roasted 2.5 1.67 Kg
Salt 200 133.33 gm
Til Oil/Ghee 1.5 1.00 l
Rai 100 66.67 gm
Chaunk
Hing 40 26.67 gm
Gud, grated 0.5 0.33 Kg
Imli 500 333.33 gm
Dhaniya Patta 2.5 1.67 L For Garnishoing
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Last edited on 14-Jan-14
Tomato Rice with pudina

Yield 56 21 L
Rice 10 3.75 Kg
Water 30 11.25 L Cook separta ely a nd spread on plate so that
grains are se parately .
Salt 350 131.25 gm
Heat oil and fry each of this ingredients. Adding
Udad Dal 0.15 0.05625 Kg Me thi at last. Slig htly roa st methi, else it will turn
bi tter. Add some water to it to cool, so tha t the
Akkha Methi 50 18.75 gm masala s don’t ge t burnt of their own temp.Then
Akkha Dhaniya 125 46.875 gm g rind this with Gud to a coarse pa ste (adding
little wa te r if reqd.)
Saunf 60 22.5 gm
Gud 1.85 0.69375 Kg
Coconut Oil 1 0.375 L
Rai 100 37.5 gm
Green Chilli, finely Chopped 150 56.25 gm Hea t Oi l and fry the groundnuts, ke ep aside .
The n a dd the tadka in the same order as
Curry Leaves 1 0.375 L mentione d in the l ist. T he n a dd the toma to &
pudina pure e (If using ) and sa lt. Boil for 5 mins.
Hing 50 18.75 gm Then add the prepared ground masala to it. Boil
Haldi 50 18.75 gm until puree is thick. T he n add the rice, fried
groundnut, roasted khopra and dhaniya Patta .
Tomato, puree 16 6 Kg Cook for 2 mins more.
Pudina Leaves, puree 260 97.5 gm

Salt 625 234.375 gm
Khopra Grated, 2.5 mm 0.75 0.28125 Kg Roast with little oil until crisp
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Complied: 7-May-12
Last Edited On 18-Jun-14
Carrot Capsicum Corn Rice_SGPP

Yield 50 100 L
Basmati Rice 10 20 kg
Water 25 50 L
Salt 200 400 gm
Groundnut Oil 1 2L
Rai 100 200 gm
Ginger 100 200 gm
Hing 100 200 gm
Chownk
Carrot, grated 4.5 9 Kg
Capsicum 4 8 Kg
Corn 2.5 5 Kg
Salt 300 600 gm
Dhaniya Patta 1 2L
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Biryani_Kolkata
Yield 65 40 L
Basmati Rice 10 6 Kg Soak Rice for 1.5 hr
Ghee 1 1L
Elaichi 43 26 gm
Dalchini 43 26 gm Chownk
Lavang 43 26 gm
Tejpatta 43 26 gm
Javitri 43 26 gm
Carrot, 2'' angle cut 3 1.8 Kg
French Beans, 2'' angle cut 3 1.8 Kg
Cauliflower, big florets 10 6.2 Kg Vegetables
Fry all Subji`s. Kindly half boil Alu &
Green Peas 3 1.8 Kg put in chownk in sequence
Alu, 2*2 size 7.6 4.7 Kg
Salt 320 197 gm
Ghee 0.43 0.3 L
Green Chilli, paste 78 48.0 ml
Ginger, Grated 142 87.4 ml
Tomato - boil & Paste 4.3 2.6 Kg
Haldi 35.7 22 gm Gravy
Kaju, paste - boil & Paste 430 264.6 gm 1. Cook Gravy seperately
Magaj Paste - boil & Paste 215 132.31 gm
2. Put all items in sequence & cook
Star Phool 43 26 gm gravy so that water content is
Elaichi powder 25.7 16 gm almost less.
Garam Masala 43 26 gm
Biryani Masala 43 26 gm
Kasuri Methi 10 6 gm
Mirchi powder 43 26 gm
Salt 750 462 gm
Hot Water 13 8L Put all these items once gravy &
Rose water 114 70 ml Veggi is cooked & then add soaked
Kewra water 43 26 ml rice
Meetha Attar 7.14 4 ml
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Achaari Chole Rice_Prithvi

Yield 10 10 L
Tejpatta 5 5 gm
Rai 10 10 gm
Badi Saunf 10 10 gm
Kalonji 5 5 gm
Jeera 5 5 gm
Chaunk
Akkha Methi 5 5 gm
Green chilli, chopped 10 10 gm
Hing 20 20 gm
Haldi 10 10 gm
Cabbage, chopped 0.5 0.5 Kg Roast the ca bbage in the oil, till it turn
Kashmiri Mirchi Powder 12.5 12.5 gm transluce nt. Then add both mirchi powder
followed immedi ate ly by the mix ture be low.
Dahi, thick and Sour 1.25 1.25 L
Rai, Coarse Powder 35 35 gm
Mix Tog ethe r.
Badi Saunf, coarse Powder 35 35 gm Add to the a bove, cook unitl oil se apa rtes out on
the surfa ce. T hen add the boile d chole . Cook for
Akkha Methi,coarse powder 7.5 7.5 gm few mins.
Salt 150 150 gm
Mango Pickle 250 250 gm
Chole, soak and boil till soft 0.6 0.6 Kg Cook se parately and dra in. Add to the cooke d
dahi-masa la mixture a bove
Salt for cooking chole 25 25 gm
Boiling Water 3 3L Add water to the above , boil for 5 mins and the n
add the ric e. Cook covered .
Basmati Rice 1.75 1.75 Kg
Pudina Leaves, Chopped 150 150 gm
Pudina (Approx Reqd) 3 3 gaddi Garnish with these after removing the lid
Dhaniya patta, chopped 0.5 0.5 L
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Mothi Pulao HG SGPP

Yield 125 100 L
Rice 25 20 Kg
Yellow Capsicum 3 2.4 Kg
Red Capsicum 3 2.4 Kg
Green Peas 3 2.4 Kg
Kaju 1000 800 gm
Salt 1200 960 gm
Milk 5 4L
Sugar 0.3 0.24 Kg
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Alu Tomato Rice_Prithvi

Yield 60 33 L
Rice 10 5.5 Kg
Jeera 60 33 gm
Tak e one vesel and add oil to it
Hing 30 16.5 gm add all the ingreadients in
Haldi 60 33 gm sequence. If alu& Tomato
Alu 12 6.6 Kg coocked nicely then add rice,
Tomato 9 4.95 Kg biryani masala7pudina leav es to
it. If salt is not enoug h then y ou
Salt 500 275 gm can add as per the need.
Biryani masala 100 55 gm
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Complied: 10-Feb-17
Last Edited On
Hydarabad Biryani_Prithvi
Yield 100 100 L
Ghee 3 3L
Haldi 135 135 gm
Alu 3 3 Kg
French Beans 2 2 Kg
Carrot 3 3 Kg Take g hee then add all the
vegetables then add masala
Capsicum 3 3 Kg powder
Dahi 14 14 L
Water 32 32 L
Basmati Rice 20 20 Kg
Salt 1150 1150 gm
Kaju 1500 1500 gm soak and make fine paste
Dalchini 300 300 gm
Lavang 75 75 gm
Roast all these and then make a
Elaichi 120 120 gm fine paste add it to chownk.
Ginger 500 500 gm
Lemon Juice(Optional) 0.1 0.1 L
Pudina Leaves, Chopped 850 850 gm After removeing lid add pudina
Pudina (Approx Reqd) 17 17 gaddi leaves & lemonjuice if required
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Note: 1. Boiling water varies depending on the quality of Rice

2. Don’t add lemon juice if curd is sour, for that reason add lemon juice at last
Complied: 12-Feb-17
Tomato Rice_SGPP
Yield 55 120 L
Rice 10 21.8181818182 Kg
Water 25 54.5454545 L
Salt 300 654.545454545 gm
Groundnut Oil 2.25 4.90909090909 L
Rai 150 327.272727273 gm
Chana dal 0.4 0.87272727273 Kg
Udad dal 0.4 0.87272727273 Kg
Byadgi chilli, broken 80 174.545454545 gm
Hing 60 130.909090909 gm
Haldi 40 87.2727272727 gm
Tomato 14 30.5454545455 Kg
Groundnut 0.8 1.74545454545 Kg
Salt 400 872.727272727 gm
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Navratna pualo_Prithvi
Yield 65 130 L
Rice 11.5 23 Kg
Ghee 1.7 3.4 L
Dalchini 65 130 gm
Elaichi 65 130 gm
Tejpatta 13 26 gm Take ghee add all ingadients in
sequnce then add rice roast for
Ginger 192 384 gm 5min.
Hing 26 52 gm
Haldi 130 260 gm
Akhinar Jhol Stock 18 36 L
Milk 10 20 L
Jaiphal Powder 100 200 gm Add all these to above rice.
Sugar 0.96 1.92 Kg
Salt 690 1380 gm
Kaju 900 1800 gm
Badam 650 1300 gm
Kismis 600 1200 gm
Fry all thes ingadients and keep it a
Paneer 5.2 10.4 Kg side add all these at last.
Cauliflower 10.4 20.8 Kg
Gajar 5.2 10.4 Kg
Akhinar jhol stock
Jeera 400 800 gm
Byadgi Mirchi 100 200 gm Akhinar jhol stock: Take water add
all ingradients then boil for 45min
Dalchini 60 120 gm or till the time reduced to half of
Elaichi 60 120 gm the water.
Lavang 30 60 gm
Tejpatta 8 16 gm
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Complied: 1-Jun-17
RVC Special Rice_Prithvi

Yield 100 700 L
Rice 20 140 Kg
Green Chilli, Slit into 2 750 5250 gm
Byadgi Mirchi 75 525 gm
Hing 37.5 262.5 gm
Kaju 1100 7700 gm
Kismis 750 5250 gm
Tooti Frooti 2300 16100 gm
Corn 3 21 Kg
Sugar 0.23 1.61 Kg
Salt 760 5320 gm
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Complied: 11-May-17
Last Edited On 31-May-17
Simple Pulao Rice

Yield 40 65 L
Sella Basmati Rice 10 16.25 Kg
Carrot, Pulao Cutting 1.5 2.44 Kg
Green Peas + Corn 1.4 2.28 Kg
Paneer, small cubes 2 3.25 Kg
Kaju halves 220 357.50 gm
Kismis, soak > 2 hr 220 357.50 gm
Elaichi 12.5 20.31 gm
Lavang 5 8.13 gm
Black pepper 30 48.75 gm
Jeera 150 243.75 gm
Hing 25 40.625 gm
Salt 400 650.00 gm
Sugar 0.45 0.73 Kg
BACK HOME
Yellow Rice Direct Chaunk

Yield 45 45.00 L
Rice 10 10.00 Kg
Salt 350 350.00 gm
Oil 0.5 0.50 L
Rai 50 50.00 gm
Bedgi Mirch, broken 50 50.00 gm
Heat Oil . Put tadka. The n a dd boiing wa te r. Boil
Green Chillies(slit in 2) 100 100.00 gm for 5 mins. Then add the rice. Kee p cook ing until
most of the water Is absorbed. Cover the vessel ,
Curry Leaves 1 1.00 L put we ight a nd simme r for 15 mins.
Hing 20 20.00 gm
Ginger 100 100.00 ml
Haldi 25 25.00 gm
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Hydarabad Biryani_Sunday
Yield 245 100 L
Oil 8 3.26530612 L
Haldi 180 73.4693878 gm
Alu 8 3.26530612 Kg
French Beans 5.6 2.28571429 Kg
Carrot 5.6 2.28571429 Kg Take g hee then add all the
vegetables then add masala
Capsicum 8 3.26530612 Kg powder
Dahi 37.8 15.4285714 L
Water 94 38.3673469 L
Rice 54 22.0408163 Kg
Salt 3200 1306.12245 gm
Kaju 4050 1653.06122 gm soak and make fine paste
Dalchini 650 265.306122 gm
Lavang 200 81.6326531 gm
Elaichi 324 132.244898 gm Roast all these and then make a
fine paste add it to chownk.
Ginger 1350 551.020408 gm
Pudina Leaves, Chopped 2295 936.734694 gm After removeing lid add pudina
Pudina (Approx Reqd) 45.9 18.7346939 gaddi leaves & lemonjuice if required
BACK HOME
Vegetable Rice Vegetable Rice_W/O CULIFLOWER

Sella Basmati 10 10 Kg Rice 10 1.8181818 Kg
Groundnut Oil 2.5 2.5 L Groundnut Oil 2.5 0.4545455 L
Kaju Tukda 0.2 0.2 Kg Kaju Tukda 0.2 0.0363636 Kg
Haldi 20 20 gm Haldi 20 3.6363636 gm
Dalchini 25 25 gm Dalchini 25 4.5454545 gm
Jeera 100 100 gm Jeera 100 18.181818 gm
Tejpatta 10 10 gm Tejpatta 10 1.8181818 gm
Elaichi 8 8 gm Put Chaunk in the sa me order. Add veg s in the
Black Elaichi 15 15.00 gm sa me order 1 by 1. Cook until veg are p[artially
cooke d. Hen add the haldi powde r a nd Ka shmiri
Lavang 5 5.00 gm Mirch powde r. Mix add T omato, cook for 10 Lavang 5 0.91 gm
more mins. Add water and pula o masa la and
Star Phool 25 25.00 gm salt. Cover a nd boil for 10 mins. T he n add the Star Phool 25 4.55 gm
rice a t high fla me . Cook until wa te r is a l most
Black pepper 15 15.00 gm absorbed. T he n mis in the rema ining items. Black pepper 15 2.73 gm
Cove r a nd cook for 15-20 mins at low flame .
Javitri (Mace) 15 15.00 gm Javitri (Mace) 15 2.73 gm
Green Chilli, chopped 160 160 gm Green Chilli, chopped 160 29.090909 gm
Carrot, 1" long 2 2 Kg Carrot, 1" long 3 0.5454545 Kg
French Beans, 1" long 3 3 Kg French Beans, 1" long 4 0.7272727 Kg
Alu, 1" long 3 3 Kg Alu, 1" long 4 0.7272727 Kg
Cauliflower 3 3 Kg Green Peas 1 0.1818182 Kg
Green Peas 1 1 Kg Boiling Water 25 4.5454545 L
Boiling Water 25 25 L Add to the above chaunk boil for 5-10 mins. Salt 550 100 gm
Salt 550 550 gm Then add the rice , and cook.
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Karma bai Khichdi Karma bai Khichdi_HG JKP

Rice 2.25 45 Kg Rice 2.25 45 Kg
Chilka mung dal 0.15 3 Kg Chilka mung dal 0.15 3 Kg
Mung dal 0.15 3 Kg Mung dal 0.15 3 Kg
Ghee + Oil 0.25 5L Ghee + Oil 0.25 5L
Kaju tukda 0.05 1 Kg Kaju tukda 0.05 1 Kg
Kismis 0.05 1 Kg Kismis 0.05 1 Kg
Jeera 30 600 gm Jeera 30 600 gm
Kalamiri 5 100 gm Kalamiri 5 100 gm
Adrak 60 1200 gm Adrak 60 1200 gm
Sugar 0.1 2 Kg Sugar 0.1 2 Kg
Salt 0.1 2 Kg Salt 0.1 2 Kg
Tej patta 3 60 gm Tej patta 3 60 gm
Hing 14 280 gm Hing 14 280 gm
Water 6.075 121.5 L Water 6.075 121.5 L
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Masala Rice_maha
Yield 70 100.00 L
Sella Basmati Rice 11 15.71 Kg
Rai 75 107.14 gm
Jeera 75 107.14 gm
Kadipatta 200 285.71 ml
Wet coconut paste 3 4.29 no
Green chilli 200 285.71 gm
Cabbage 2.5 3.57 kg
Carrot 2.5 3.57 kg
Beans 3.5 5.00 Kg
Pavta Seeds 1 1.43 Kg
Corn kernels 1 1.43 Kg
Tondli 2 2.86 kg
Alu- 3inch long 2 2.86 Kg
Green peas 1 1.43 Kg
Haldi 28 40.00 gm
Pallavi`s-Goda masala+Biryani Masala 420 600.00 gm
Roasted Dhaniya Powder 200.00 285.71 gm
Salt 800 1142.86 gm
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Cabbage Mater Rice_Biryani Style

Yeild 18 90 L
Rice, padma brand 3.2 16 kg
Oil, add while rice is boiling 60 300 ml
salt for boiling rice 90 450 gm Boil rice and seperately, spread
water, for boiling rice 15 75 L under fan, add sugar and salt
Oil 0.36 1.8 L
chilli, 2slit 144 720 gm
Cabbage, chopping 1.5 7.5 kg
Mater 1 5 kg
Shahi Biryani masala 36 180 gm
Dhahi 360 1800 ml
salt for sabji 30 150 gm add dahi once sabji gets cooked
and kept cooking for 2mins, and
Salt, add with rice 216 1080 gm add rice.
Sugar, add with rice 100 500 gm
dhaniya patha 1 5 L
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Pulihogira_HG PAP(Srirangam receipe)

Yeild 8 16 L
Rice 1.5 3 kg
water 7.5 15 L
boi l the ri ce as str ai nin g method and
Oil, add to the boiling rice 0.15 0.3 L keep under fan
Tamatind 0.3 0.6 kg boil and paste the tamarind
Bellam 0.1 0.2 kg
Methi, roasted powder 0.05 0.1 kg add to pulp
Till, roasted powder 0.1 0.2 kg
Oil 0.32 0.64 L
Rai 0.2 0.4 kg
jeera 0.1 0.2 kg
udadal 0.25 0.5 kg
chena dal 0.25 0.5 kg
Groundnuts, fry seperately 0.25 0.5 kg
Bydigi mirchi 0.2 0.4 kg
Green mirchi, 2 slit 50 100 gm
hing 0.05 0.1 kg
Haldi 0.025 0.05 kg
Kadipatha 0.2 0.4 L
Daniya patha 0.5 1 L
Salt 0.1 0.2 kg
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Dum Biryani_NPP
Yeild 35 35 L
Basmati rice 6 6 kg
water, 30 30 L
ghee or butter 0.7 0.7 L
Tej Patha 6 6 gm boiled rice till 90% cooked
dalchini 30 30 gm
Star pool 25 25 gm
Elachi 17 17 gm
kaju 300 300 gm
Kalimiri 15 15 gm
Javitri 10 10 gm
mirchi, 2 slit 250 250 gm
Tamato, Chopping 4 4 kg put the chowk,cook the sabjis in
pavta seeds 0.7 0.7 kg order, once sabji get done,add
pudina, add masalas, top put dahi,
Beans, 2" long cut 2 2 kg sabji stuf is done.
Gajar, long cut 2 2 kg
Keep Sabji and cooked rice
Tondli, long cut 0.5 0.5 kg seperaratly,
Gobi/Broklin, 1' long cut 2 2 kg add little ghee /butter put sabji one
baby corn, stir fry 2 2 kg leyar sabji and rice …. Continue till
end.
Capsi, 1' Long cut 1 1 kg note; add yellow collor for
salt, sabji 122.4 122.4 gm apperence
salt 300 300 gm
Shahi Biryani 100 100 gm
Kichen King Masala 50 50 gm
pudina 3 3 gaddi
Dahi 3 3L
daniya patha 1.5 1.5 gaddi
gajar, for decoration 200 200 gm
tamato,for decoration 200 200 gm
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Hyd Biryani_SKKP
Yield 55 33 L
Rice 10 6 Kg
Kaju Tukda 0.2 0.12 Kg
Haldi 20 12 gm
Dalchini 25 15 gm
Jeera 100 60 gm
Tejpatta 10 6 gm
Elaichi 8 4.8 gm Put Chaunk in the sa me order. Add veg s in the
Black Elaichi 15 9.00 gm sa me order 1 by 1. Cook until veg are p[artially
cooke d. Hen add the haldi powde r a nd Ka shmiri
Lavang 5 3.00 gm Mirch powde r. Mix add T omato, cook for 10
more mins. Add water and pula o masa la and
Star Phool 25 15.00 gm salt. Cover a nd boil for 10 mins. T he n add the
rice a t high fla me . Cook until wa te r is a l most
Black pepper 15 9.00 gm absorbed. T he n mis in the rema ining items.
Cove r a nd cook for 15-20 mins at low flame .
Carrot, 1" long 2 1.2 Kg
French Beans, 1" long 3 1.8 Kg
Alu, 1" long 3 1.8 Kg
Green Peas 1 0.6 Kg
Pudina, paste 3 1.8 gaddi
Daniya patha paste 3 1.8 gaddi
Pudina, chopping 2 1.2 gaddi
Daniya chopping 2 1.2 gaddi
Garam masala 110 66 gm
Daniya patha paste 120 72 gm
reduce water as per pudina paste
Salt 550 330 gm
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Peas Pulao
Yeild 40 125.0 L
Rice 10 31.3 kg
Water 25 78.1 L
Ghee 400 1250.0 ml
Peas 3 9.4 kg
Hing 80 250.0 gms
Sagar 125 390.6 gms
Salt 320 1000.0 gms
Half Kaju 250 781.3 gms
Dhania patta 1 3.1 ltr
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Millet Coconut Rice_NSD
Yield 25 50 L
Kodo Millet 4.5 9 Kg 50
Coconut Milk needed 13.5 27 L 9
Millet Coconut Rice_NSD Edited on 3rd June 2019 Coconut, No. 12 24 No. 27
Yield 50 50 L Coconut, BY Weight 2.4 4.8 kg 24
Kodo Millet 8.5 8.5 Kg Coconut Oil 0.9 1.8 L 4.8
Coconut Milk needed 24 24 L Rai 40 80 gm 1.8
Make coconut milk seperatly
Coconut, No. 12 12 No. Byadgi Mirchi, broken 50 100 gm 80
Coconut, BY Weight 2.5 2.5 kg Curry Leaves 0.6 1.2 L 100
Coconut Oil 1.7 1.7 L Hing 40 80 gm 1.2
Rai 80 80 gm Green Chilli, 2 slit 75 150 gm 80
Byadgi Mirchi, broken 50 50 gm Ginger 150 300 gm 150
Curry Leaves 0.6 0.6 L Chowk Gajar, Pulav Cut 1.5 3 kg 300
Hing 80 80 gm Beans, 1' Cross cut 1 2 kg 3
Green Chilli, 2 slit 200 200 gm Cabbage, Chopping 0.5 1 kg 2
Ginger 300 300 gm Mater 1 2 kg 1
Gajar, Pulav Cut 3 3 kg Salt 48 96 gm 2
Beans, 1' Cross cut 2.5 2.5 kg Salt 280 560 gm 96
Capsicum, Chopping sabji should be cut as per design Sugar 560
1.5 1.5 kg for good appearance 150 300 gm
Cabbage, Chopping 1.5 1.5 kg Shahi biryani masala 60 120 gm 300
Mater 1.5 1.5 kg Dhaniya Patta 2 4L 120
Salt 120 120 gm 4
Salt 560 560 gm
Sugar 300 300 gm Keep dhum for 15mins with low
Shahi biryani masala 120 120 gm flame and 10mins without flame
Butter, add just before putting dhum 0.5 0.5 kg
Pudina 1.5 1.5 Gaddi
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Millet Biryani Edited

Yield 5 20 L
Foxtail, Millet, Soak it 4hr before 0.9 3.6 Kg Boiled rice seperately till it get
cooked upto 95% and
Water, Boiling 5 20 L remove&keep under fan, add salt
Oil, add when is gettign cooked 5 20 ml and sug ar
Salt, add while boiling 20 80 gm
Shah Jeera 10 40 gm
Tej patha 1 4 gm
Hing 7.5 30 gm
Carrot, Long cross cut 0.25 1 Kg Put the choke in given order, once
all sabjis get cooked add dahi and
Beans, Long cross cut 0.25 1 Kg cook till dahi get mixed with
Cabbage, chinices cut 0.25 1 Kg oil(5min)
Capsicum, slices 0.25 1 Kg
Pudina Leaves, remove only Leaves 0.2 0.8 gaddi
Salt for sabji 20 80 gm
Fresh curd 180.0 720 ml
Shahi Biryani Masala 20.0 80 gm
Butter, (Optional) 40.0 160 gm
Butter, for putting smoke(optional) 25.0 100 kg
Salt, Rock salt 45 180 gm
Sugar, organic sugar 20 80 gm Smoking(Optional)
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Millet Lemon Rice

Yield 45 25 L
Foxtail, millet 10 5.56 Kg
Haldi 40 22.22 gm
Water 25 13.89 L
Salt 300 166.67 gm
Groundnut Oil (for Travelling Prasadam) 2.5 1.39 L
Groundnut Oil (for Regular use) 2 1.11 L
Rai 150 83.33 gm
Byadgi chilli, broken 80 44.44 gm
Hing 60 33.33 gm
Salt 375 208.33 gm
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Millet Simple Pulao

Yield 24 26 L
Foxtail, Millet 3.75 4.1 Kg soak in water about 6hrs
tejpatha 12 13 gm
Dalchini 12 13 gm
Mirchi, 2 slit 144 156 gm
put chunk as per given order
Ginger, paster 168 182 gm
Kismis 120 130 gm
Hing 5 5 gm
Kaju, (Optional) 120 130 gm
Beans, cross pulao cut 1 1.1 kg
Gajar, cross pulao cut 1 1.1 kg
Capsicum, square cut 1 1.1 Kg
add sajis in order, add salt for sabji
Pavta, (if not, adjust other veg) 1 1.1 Kg
green peace 1 1.1 kg
Pudina, leaves 1.5 1.625 gaddi
salt for vegies 60 65 gm
Water 12 13 L
salt 240 260 gm add once sabji get half cooked
sugar 200 216.666667 gm
shahi Biryani Masala 80 86.7 gms
Ghee 240 260 ml
Dhaniya Patta 0.5 0.54166667 L add just before putting dhum
Last Edited on
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Millet Curd Rice

Yeild 7 3.5 L
Little 1.00 0.50 kg
water 2.1 1.05 L
Salt 35 17.5 gm
Dahi 2.5 1.25 L
Black Salt 14 7 gm
Salt 35 17.5 gm
Sugar 0.035 0.0175 Kg
Rai 14 7 gm
Byadgi Mirchi, Broken 21 10.5 gm
udad dal 0.027 0.0135 Kg
Hing 7 3.5 gm
Danim.pomogranate 2 1 Pcs
Wet Coconut, Grated 0.07 0.035 Nos.
Carrot Grated, 1.5 mm 0.07 0.035 Kg
Last Edited on
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Bhagara Rice
Yield 50 48 L
Rice 10 9.6 Kg
Shah Jeera 150 144 gm
Dronephool 50 48 gm
Hing 40 38.4 gm
Carrot, 1cm cubes 2.5 2.4 Kg
Alu, 1m cubes 2.5 2.4 Kg
Salt 500 480 gm
Pudina gaddi 2 1.92 gaddi
Last Edited on
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Backup Rice dal Backup Rice dal

Yield 10 100 Devote Yield 10 100 Devotees
Rice 1 10.00 Kg Note: If only 2 items are serving Rice 1 10.00 Kg
Mung Dal 0.33 3.30 Kg these are consumtions Rice 4.5 45.00 L
Compiled on 23-Jan-19 Mung Dal 0.33 3.30 Kg
Last Edited on Mung Dal 2.7 27.00 L
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Alu Paratha (direct in dough)
Yield (medium Size) 540.00 54 pcs Dough Wt-125 gm
Yield (big size) 420.00 42 pcs Dough Wt-150gm
Yield (small size) 600.00 60 pcs Dough Wt-100gm

Alu, peel, boil & smash 42 4.2 Kg
Jeera 168 16.8 gm
Ajwain 42 4.2 gm
Hing 105 10.5 gm
Haldi 84 8.4 gm Put chaunk from oil to ginger. Add mashed
Green Chilli, chopped fine 630 63 gm Alues. Mix in the remaining salts, mirchi
Powder , Garam Masala and Chaat Masala.
Ginger, chopped Fine 1050 105 gm Mix thoroughly. Finally add the chopped
dhaniya/pudina or Kasuri Methi.
Black Salt 315 31.5 gm Cook for sometime until its little dry. Now mix
this with the seived flour and make dough.
Salt 525 52.5 gm Make balls from this dough of appropriate
size, roll and roast on tava with ghee/oil.
Mirchi Powder 105 10.5 gm Offer to Lord with devotion
Serve with butter/dahi.
Pudina Leaves, Chopped 672.00 67.2 gm
Pudina (Approx Reqd) 13.00 1.3 gaddi
Kasuri Methi (optional) 420.00 42 gm
Compiled on 27-Apr-15 BACK
In this modified recipe (on 8th July 2015)
1.Chat Masala is reduced
2. Yield is incresed from 420no to 540 no(based on meduim
size)
Alu waali Roti 2

Yield 200 60 Nos.
Atta 10 3.00 Kg
Alu, peel, grate & parboil 12.5 3.75 Kg
Green Chilli, chopped fine 300 90.00 gm Mix all the ingredients and make a medium
soft dough using enough water. Roll out thick
Mirchi Powder 100 30.00 gm roti's and roast then on tava with ghee/oil
Salt 300 90.00 gm
Garam Masala 100 30.00 gm
Compiled on 19-May-12 BACK
Atta- Besan Masala Chappati/Puri

Yield (roti's) 20.00 60 Nos.
Yield (puri's) 50.00 150 Nos.
Atta 0.50 1.5 Kg

Besan 0.50 1.5 Kg
Mirchi Powder 15.00 45 gm
Haldi 5.00 15 gm
Hing 2.50 7.5 gm
Ajwain 12.50 37.5 gm If you are not using dahi, then reduce the
quantity of hing by 20 %.
sugar 0.02 0.06 Kg
Salt 25.00 75 gm
Dahi (Optional) 0.25 0.75 L
Salt Extra for Dahi 2.50 7.5 gm
Groundnut Oil, For Roasting Chap 0.20 0.6 L
Sunflower Oil, for frying 0.30 0.9 L
Compiled on 19-Nov-11 BACK
Masala Chappati/Puri
Yield 300 60 Chappati
Yield 600 120.00 Puri's
Wheat Atta 8 1.6 Kg
Besan 2 0.4 Kg
Ajwain 25 5 gm
Hing 25 5 gm
Kasuri methi 200 40 gm
Salt 250 50 gm
Dahi 2 0.4 L
Warm water (approx) 5 1L
Sunflower Oil, for Frying Puri 3000 600 ml
Compiled On 14-May-13 BACK
Carrot Parathas
Yield 15 60 No
Salt 14 56 gm
Ajwain 4 16 gm
Hing 5 20 gm
Carrot Grated ( No.3) 0.6 2.4 Kg
Salt 16 64 gm
Pulao Masala 8 32 gm
3/10/2017 edited by Kend. Removed Goda

masala. Reduced pulao masala. Reudced ajwain.
Compiled on 28-May-16 BACK

Edited on 10-Mar-17
Bhopla Carrot Soup
Yield 20 L
Mung Dal (Soak >2hrs) 0.2 Kg
Water 10 L Boil the mungdal in water with salt until
soft. Then add the cut carrot & bhopla to it.
Salt 170 gm Cook until they are overcooked. Then
Pulverize this along with Tomato through a
Tomato 2 Kg fine mesh.Then again boil this entire
mixture. Mix cornflour in some water and
Carrot, Cut into big pieces 2 Kg add to the above boiling soup along with
oregano (if using), Black Pepper Powder &
Bhopla, peel & cut nto big pieces 5 Kg sugar, while continuously stirring. Boil for
about 10 mins. Then add the sevai,
Corn Flour 0.2 Kg cabbage, dhaniya patta/ Basil & butter. Boil
for 5 more mins & done. Finally mix in the
lemon juice
Sugar 0.5 Kg
Black Pepper Powder 30 gm
Put in the prepared soup, and boil for
Sevai (optional) 0.1 Kg 5 mins.
Cabbage, Finely chopped 0.6 Kg

Butter, Amul 0.2 Kg
Add to above.
Dhaniya Patta, finely chopped 0.6 L
Lemon Juice 0.1 L Add at last
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Compiled on
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Bhopla Soup
Yield 4 L
Mung Dal (Soak >2hrs) 0.04 Kg
Water 2 L Boil the mungdal in water with salt until
soft. Then add the cut alu & bhopla to it.
Salt 34 gm Cook until they are overcooked. Then
Pulverize this through a fine mesh.Then
Alu, peel & Cut into big pieces 0.2 Kg again boil this entire mixture. Mix cornflour
in some water and add to the above boiling
Bhopla, peel & cut nto big pieces 1.4 Kg soup along with Black Pepper Powder &
sugar, while continuously stirring. Boil for
Corn Flour 0.04 Kg about 10 mins. Then add the sevai, dhaniya
patta/ Basil & butter. Boil for 5 more mins &
Sugar 0.06 Kg done.
Black Pepper Powder 3.2 gm

Put in the prepared soup, and boil for
Sevai (optional) 0.02 Kg 5 mins.
Butter, Amul 0.04 Kg

Dhaniya Patta, finely chopped 0.12 L Add at last.
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Manchow soup _Simple

Yield 20 L
Butter 0.3 L
Green Chilli (chop fine) 60 ml In a heavy bottomed pateela or
Ginger, Chopped Fine 160 ml Kadhai heat butter then add these
items in same order.
French Beans, chopped fine 0.8 Kg
In a heavy bottomed pateela or
Kadhai heat butter then add these
items in same order.
Carrot (chop fine cubes) 0.4 Kg

Capsicum, small square 0.8 Kg
Cabbage, small square 1.6 Kg Add next
Tomato, chopped 1 Kg
Green Chilli, paste 40 ml
Boiling Hot Water 16 L
Pudina (Chopped Fine) 60 gm
Add next
Pudina (Approx Reqd) 1.2 gaddi
Dhaniya Patta (Chopped) 0.4 L
Green Chilli, paste 60 gm
Corn Flour 0.5 Kg
Salt 200 gm Mix a smooth solution
Cool water 2 L
Brown Sugar 0.1 Kg
Lemon Juice 0.08 L
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Sweet Corn Soup

Yield 20 L Put all these items in boiling water. Let
it boil for about 15 mins. Then add the
Boiling Water 16 L corn kernels and chopped corn kernels
also in it. Boil until corn is well cooked.
Carrot, finely chopped 1 Kg Then mix cornflour in little water and
add to the boiling soup along wih
French Bean, thin slice 0.6 Kg sugar and chopped cabbage. Boil for
about 5 mins. Put off flame. Mix in
Ginger, Chopped Fine 50 gm chopped Dhaniya/Basil and lemon 350
juice.
Black Pepper Powder 10 gm
Green Chllies, chopped fine 40 gm Add the corn to it and boil until the
corns are almost cooked. Then add the
Corn Kernels 2 Kg chopped corn, mix well and boil for
another 5 mins. Meanwhile mix the
Corn Kernels, roughly chopped 0.5 Kg cornflour in water and add to the
above boiling soup, while continuously
Corn Flour 0.6 Kg stirring. Add sugar & salt also. Boil for
10 mins more. Put off flame.
Salt 240 gm
Sugar 0.24 Kg Add to above bring to a boil
Add one of these to above and Put off

the flame. If using celery stalk add
celery leaves. o/w use Dhaniya Patta
or Basil.
Cabbage,chopped fine 0.5 Kg
Basil, chopped Fine 200 gm Finaly add & Mix.
Lemon Juice 0.08 L

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Compiled on
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Tamato Soup_RGM
Yield 160 L
Tomato 80 kg
Butter 2.7 kg
Hing 0.5 kg
Black Pepper, pdr 0.4 kg
Sendha Namak 1.2 kg
Sugar 1.9 kg
Dry Basil 3.3 kg
Dried Oregano 3.3 kg
Corn Flour 600 gm
Water - Cold 2.7 L
Basil Leaves, roughly chopped 1.3 kg
Butter Amul 1.3 kg
Cream Amul 5.3 L
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Compiled on
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Tamato Soup_RGM Back HOME
Yield 15 L Rate Amount
Boil together in water and pulverize to
Tomato 7.5 kg a smooth puree.
Butter 0.25 kg Heat butter, add hing followed by

Hing 0.04 kg black pepeer pdr. Then add the above
puree. Boil for few mins
Sendha Namak 0.14 kg
Sugar 0.18 kg Add to the above. And boil for few
more mins. Then add the corn flour
Dry Basil 0.31 kg mixture. And boil for 5 mins.
Dried Oregano 0.31 kg

Corn Flour 56.25 gm
Mix in little cold water and add to
above
Water - Cold 0.25 L
Add to the prepared soup. Bring to a
Basil Leaves, roughly chopped 0.13 kg boil
Butter Amul 0.13 kg

Put from top at the end
Cream Amul 0.50 L
Total Cost 0.00
Note : To get desired yield kindly add Misc Cost (%) 40 0.00
tamato boiled water. Grand Total 0.00
Per L Cost 0.00
Back Serving Size (L) 0.30
Compiled on Per Person cost 0.00
Last Edited on Total No Of Serving 50.00
Mayonisee Salad_KCP
Yield 28 L
Red Bell Pepper 1.6 kg
Yellow Bell Pepper 1.6 kg
Capscicum 1.6 kg
Tamato 3.2 kg
Cucumber 1.6 kg
Brocolli 2.8 kg
green peas 1.6 kg
sweet corn kernels 1.6 kg
Beans 0.8 kg
Carrot 0.8 kg
Black Salt 80.0 gm
Sugar 640.0 gm
Black pepper powder 280.0 gm
Cream Amul 2.8 L
Mayonisee-delmonte 8.0 L
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Mung Kakdi Tomato salad

Yild 10 L
Akkha Mung (soak - sprouts) 1.25 kg
Kakdi (chopping) 1.25 kg
Tomato (chopping) 1.25 kg
Carrot (grating) 0.75 kg
Green chilly (chopping) 10 gm
Mirchi powder 15 gm
Salt 31.25 gm
Black salt 31.25 gm
Chaat masala 25 gm
Coconut, grated 2.5 pcs
Lemon juice 37.5 ml
Dhaniya patta 150 ml
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Compiled on
Last Edited on
Chole/kala chenadal Salad

Yeild 5 L
Chole, kaka Chenna dal 0.5 KG
Alu 1.625 KG
Kakadi 1.5 kg
Tomato 1 kg
Dhaniya Patta 0.5 Lts
Salt 10 gms
Mirchi Powder 6.25 gms
Green Chille 5 gms
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Compiled on
Last Edited on
Salad (Mung Kakdi Tomato) Radhastami

Yield 13 L
Akkha Mung (soak - sprouts) 2.6 kg
Kakdi (chopping) 2.6 kg
Tomato (chopping) 2.6 kg

Carrot (grating) 0.78 kg
Green chilly (chopping) 20.8 gm
Mirchi powder 10.4 gm
Salt 52 gm
Black salt 41.6 gm
Chaat masala 26 gm
Lemon juice 78 ml
Dhaniya patta 312 ml
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Compiled on
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Tamato Soup_RGM
Yield 10.0 L
Tomato 5.5 kg
Butter 0.2 kg
Hing 0.0 kg
Sendha Namak 0.1 kg
Sugar 0.2 kg
Dry Basil 6.7 gm
Dried Oregano 8.3 gm
Corn Flour 91.7 gm
Water - Cold 0.2 L
Basil Leaves, roughly chopped 0.1 kg
Butter Amul 0.1 kg
Cream Amul 0.3 L
Dhaniya Patta 0.4 L
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Compiled on
Last Edited on
kakdi gajar Simple Salad

Yield 11 L
Kakadi (small cutting) 6.2 kg
Gajar (grated) 3.5 kg
Pomogranet 2.2 kg
Salt 55.0 gm
Lemon Juice 22.0 ml
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Compiled on
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Beetroot Simple Salad

Yield 8 L
Beet Root, chopping&Boil 4.0 kg
Coconut, wet 2.0 No.
Salt 45.0 gm
Pomogranet 2.0 No.
Lemon Juice 20.0 ml
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Compiled on
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Yellow mung salad

Yield 10 L
Mung dal, soak 2hrs 1.0 kg
wet coconut 2.5 No
Kakadi 1.5 kg Optional: chownk also can
be add to this,with rai,
Gajar (grated) 1.5 kg kadipatha, mirchi
Pomogranet(optional) 2.0 kg
Salt 50.0 gm
Lemon Juice 20.0 ml
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Compiled on
Last Edited on
Corn Cernel Salad

Yield 9 L
Corn Cernel, Boil 3 kg
Salt 50.0 gm
Lemon Juice 20.0 ml
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Compiled on
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Russian Salad_Kaushalya Mtg Back HOME

Yield 230.00 L Rate Amount
Red Capscicum, small cube cutting 35.38 kg 150 5307.69
Yellow Capscicum, Small Cube Cutting 35.38 kg 150 5307.69
Green Capscicum, Small Cube Cutting 35.38 kg 30 1061.54
Cabbage, Shredded 35.38 kg 12 424.62
Sweet corn kernels, boil & Strain 35.38 kg 50 1769.23
Danim 70.77 Pcs 75 5307.69
Mayonese, Delmonte 35.38 Kg 95 3361.54
Sandwich Spread (eggless-Dr.Otetker) 9.73 Kg 79 768.73
Dry Basil 0.71 kg 280 198.15
Dry Oregano 0.71 Kg 220 155.69
Sendh Salt 2.12 kg 38 80.68
Black Pepper Powder 0.35 Kg 431 152.51
Sugar 0.35 gm 38 13.45
Dhaniya Patta 1.06 L 5 5.31
23914.52
Total Cost 20 4782.90
Misc 28697.42
Compiled on 12-Dec-19 Grand Total 124.77
Last Edited on 12-Dec-19 Per Liter Cost 0.08 0.08
Serving Size (L) 9.98
Total No Of Servings
Tomato 30 kg Tamato Soup_RGM
AMUL butte 1 kg Yield 60 10.0
33 5.50
Black peppe 1 cup Tomato
Hing 1 cup Butter 1 0.17
Dry basil 1.25 cup Hing 0.17 0.03
Dry oregano 1.25 cup Black Peppe 0.21 0.04
Sugar 1.2 ltr 700gm Sendha Na 0.75 0.13
Salt 2 cup 271 gm Sugar 1.4 0.23
Corn flour 2 cup Dry Basil 40 6.67
AMUL butte 0.5 kg Dried Oreg 50 8.33
AMUL crea 2 ltr Corn Flour 550 91.67
1
Basil leave 0.5 kg Water - Col 0.17
YIELD 60 ltr Basil Leave 0.5 0.08

Butter Amul 0.5 0.08
Cream Amu 2 0.33
Dhaniya Pat 2.5 0.42
oup_RGM
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Amrakhand
Yield (by vol) 100 60 L
Chakka 50 30 Kg
Sugar Powder 50 30 Kg
Mango Pulp 12.5 7.5 Kg
Mango Pulp 10 6 Kg
Mango, 1 cm cubes 5 3 Kg
Mango Flavor 100 60 ml
Kesari Color 20 12 ml
Jaiphal powder 50 30 gm
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Angoori Rasamalai_HG RRP
Yield 45.00 60 L
Milk for Rabi 80 106.66666667 L
Sugar 10 13.333333333 Kg Condense to 45%
Badam 300 400 gm

Pista 300 400 gm
Kesar 2 2.6666666667 gm
Milk for Angoori Balls(chenna) 40.00 53.333333333 L
Sugar for Sugar Syrup 15.00 20 Kg Malish and finely mix the chena with maida.
200gm chena is expected from 1kg milk
Maida 0.25 0.3333333333 Kg
Approximate Balls(7-8gm each) 1000.00 1333.3333333 No
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Last Edited on
Banana Rava Halva

Yield 75 35 L
Mota Rava 10 4.6666666667 Kg
Ghee 9 4.2 L
Choose either one of the color band Heat ghee. Roast rava in it. When reddish brown.
as per your budget. Ghee 4 1.8666666667 L Add the dry fruits in it. Then add the sugar- water
solution when water is almost absorbed . Cook
Groundnut Oil 4 1.8666666667 L covered at low flame for 10 mins. After that Mix in
the Banana pulp- sugar mixture. Cover again and
Boiling Water 35.0 16.333333333 L Simmer at very low flame for 10 mins.
Boil together to make a syrup Sugar 17.5 8.1666666667 Kg
Caramel Color 25 11.666666667 ml
Kismis 750 350 gm
Banana Pulp 12.5 5.8333333333 L
Banana Reqd (approx) 18 8.4 Kg Peel the bananas. Pulverize it to a smooth paste.
Don’t add water. Mix in the suagra and Elaichi
Elaichi Powder 100 46.666666667 gm Powder. And add to the cooked halva.
Peel the bananas. Pulverize it to a smooth paste.
Don’t add water. Mix in the suagra and Elaichi
Powder. And add to the cooked halva.
Sugar 3.5 1.6333333333 Kg

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NOTE: Banana should be little over ripe.
Beetroot Halva_KAP
Beetroot, grated 1.5 mm 10 1 Kg
Beetroot, Required 12.5 1.25 Kg
Ghee 1.25 0.125 L 1. Roast the beetroot in ghee until almost dry.
2. Then add the boiling milk mixed with khava.
Milk 5 0.5 L 3. Cook until dry.
4. Add sugar.
Khava 1.1 0.11 Kg 5. Cook more until excess liquid is absorbed.
Sugar 4.8 0.48 Kg

Yield 8.8 0.88 L
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NOTE:-There is about 20% wastage in peeling and
grating of Beetroot.
Besan Rava Halva

Yield 100 10 L
Total 20 2 kg
Roast till yellow color then add Besan cont… roast
Mota Rava 5 0.5 kg till brown in Color. and add the Dry fruits with
Saunf and Black Pepper (if using). Then add sugar
Besan, coarse 15 1.5 kg syrup.
Butter/Ghee 18 1.8 L
Use Either of color band.
Magaj 500 50.0 gm Proportion can vary with budget
Water 43 4.3 L Add sugar to the boiling water bring to a boil and
let sugar dissolve in it. Then remove from fire and
Sugar 35 3.5 kg add jaiphal pdr and Elaichi pdr to it (if using)
Black Pepper crushed 100 10 gm

Saunf 200 20 gm
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Boondi Kheer
Yield 100 500 L
Milk 60 300 L
Roast the rava in ghee until golden yellow add it to
Rava 2.4 12 kg the boiling milk. Cook until rava is fluffy. Then add
sugar, heat until sugar is dissolved. Then pulverize
Ghee, for roasting rava 0.6 3L untill smooth. Cool.
Sugar 15 75 kg
Badam, chopped thin & long 1250 6250 gm
Quantity can be adjusted as per budget.
Pista, chopped thin & long 250 1250 GM
Elaichi Powder 200 1000 gm Mix the sugar & Elaichi Powder in hot milk and
Hot Milk For Soaking Boondi 20 100 L soak the boondi in it for > 30 mins. Add to the
cooled rava phirni.
NOTE: Don’t boil milk after adding sugar else it
may break
Mix the sugar & Elaichi Powder in hot milk and
soak the boondi in it for > 30 mins. Add to the
cooled rava phirni.
Sugar 10 50 kg NOTE: Don’t boil milk after adding sugar else it
may break
Boondi 40 200 L
Mix rice flour and besan in water to make batter
Ghee For Frying Boondi 6.6 33 L for boondi. Fry boondi in the ghee. Then add the
fried boondi to the sweet hot milk above. Soak for
Besan Coarse 6 30 kg > 30 mins. Then mix this to the phirni above. Add
the dry fruits also. Mix. Chill.
Rice flour, coarse 0.6 3 kg
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NOTE: We can use various colors like (kesari, red and
green to make the sweet colorful.)
8:00Am
Butter Halva
Yield 100 1L
Rava 16 0.16 kg Note: If using unsalted butter, pl add 12.5gm
Salt/1kg Rava
Salted Butter (amul) 13.5 0.135 kg
Sugar 28.5 0.285 kg
Water 64.0 0.8 L
Kaju Halves 1500 15 gm
Kismis 1500 15 gm
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Pineapple Butter Halva

Yield 110 1L
Rava 16 0.15 kg Note: If using unsalted butter, pl add 12.5gm
Salt/1kg Rava
Sugar 28.5 0.26 kg
Water 64.0 0.7 L
Kaju, Halves 1500 13.636363636 gm
Kismis 1500 13.636363636 gm
Lemon Yellow color 6 0 gm PINEAPPLE FLAVOR
Add the color in the sugar-water solution made
Pineapple Essence 75 1 ml above.
Boil Pineapple pieces in sugar for sometime, don’t
Pineapple 25 0.23 Nos. add water. Mix flavor to it.Add to the halva when
still liquidy, mix and cover.
Sugar 2.5 0.02 kg
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Chocolate Rava Halva

Mota Rava 10 1 Kg
Ghee 8 0.8 L
Ghee 3 0.3 L Use either one depending on your budget.
Use either one depending on your budget.

Kismis 750.0 75 gm
Fry in the rava itself when rava is almost roasted.
Kaju Halves 750 75 gm
Caramel Liquid 100 10 ml
Gud 20 2 Kg
Salt 60 6 gm Make Sugar Syrup
Water 40.0 4.0 L

Yield 60 5.1 L
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Coconut Rava Halva

Yield 100 60 L
Ghee 5 3L
Roast Rava in ghee.
Mota Rava 15 9 Kg
Kismis 1000 600 gm
Elaichi 200 120 gm
Wet Coconut, Grated 7.5 4.5 Kg Make paste of coconut along with Elaichi and gud .
Mix in the coconut oil. Add to the halva when
Wet Coconut (Approx) 30 18 Nos. water is almost absorbed.. Mix and cook covered
for 15-20 mins at very low temp.
Gud 7.5 4.5 Kg
Coconut Oil 5 3L
Gud 25 15 Kg
Make syrup and strain through a fine seive.
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Curd-Fruit Salad
Yield 100 60 L
Chakka, fresh & thick 25 15 Kg
Cream 5 3 Kg
water 7.5 4.5 Kg Mix and Piulverize together. Then mix in the cut
fruits.
Sugar 25 15 Kg Heat ghee , fry kaju and add to the mixture.
Banana, peel thin slice 10 6 Kg
Pakka Papaya, chopped small 5 3 Kg
Pomegranate 5 3 Kg
Dates, thin sliced 2.5 1.5 Kg
Apple, peel & chopped fine 10 6 Kg
Grapes, cut into half 2.5 1.5 Kg
Black Grapes, cut into half 2.5 1.5 Kg
Ghee 1 0.6 L
Heat ghee, fry kaju at low flame until light brown
Kaju, Halves 1500 900 gm then add to above.
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Dahi Chida
Yield 80 80 L Wash poha and soak in excess water for 30 mins.
Drain.
Poha, Ujjain 8.05 8.05 kg
Curd, fresh 24.50 24.5 L
Sugar 12.6 12.60 kg
Banana, Thin slice 15.4 15.40 kg Mix curd, sugar, Elaichi pdr, grated coconut
Date, thin slice 3.5 3.5 kg andchopped banana's., dates slices, mango slices.
Then add to this soaked poha.
Phanas Pakka, Slices 3.5 3.5 Kg If reqd add some water to get the desired
consistency.
Mango Slices 70 70 Nos.
Fry the kaju and add to it with the ghee and
Mango (Approx Reqd) 18 18 Kg soaked kismis.
If desired we can also add slices of some other
Wet Coconut, grated 1.75 1.75 kg fruits like chickoo, jackfruit, etc.
Wet Coconut, reqd 7 7 no
Elaichi Powder 52.50 52.5 gm
Ghee for frying Kaju 1.4 1.4 L
Kaju, halves 1400 1400 gm
Kismis, soak > 2hrs 2100 2100 gm
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Doodh Chida_Mango Pulp

Yield 175 60 L Wash poha and soak in excess water for 30 mins.
Drain.
Poha, Ujjain 15.4 5.28 kg
Milk for Soaking Poha 25.2 8.64 L
Milk 42 14.40 L
Milk Condensed Vol 21 7.20 L
Sugar 25.2 8.64 kg
Banana, Thin slice 30.8 10.56 kg Mix condensced milk/Phirni, sugar, camphor pdr,
grated coconut and chopped banana's., dates
Date, thin slice 7 2.4 kg slices, mango pulp & slices. Then add to this
soaked poha.
Mango Pulp 35 12 L If reqd add some water to get the desired
consistency.
Mango Reqd for Pulp 224 76.8 Nos.
Phanas Pakka, Slices 7 2.4 Kg Fry the kaju and add to it with the ghee and
soaked kismis.
Mango Reqd for Slices 56 19.2 Nos. If desired we can also add slices of some other
fruits like chickoo, jackfruit, etc.
Coconut, grated 3.5 1.2 kg
Coconut, reqd 14 4.8 no
Camphor Pdr 14 4.8 gm
Ghee for frying Kaju 2.8 0.96 L
Kaju, halves 2100 720 gm Optional.
Also quantity can be adjusted as per the budget.
Kismis, soak > 2hrs 2800 960 gm
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Daliya Kheer
Yield 100 60 L
Roast in ghee until reddish Brown, Then add to
Milk 100 60 L boiling milk Boil until the daliya is cooked.. Then
add sugar and finally add the dry fruits and desired
Ghee (For Roasting Daliya) 1.6 0.96 L flavoring agent
Daliya, medium 8 4.8 Kg
Sugar 17.5 10.5 Kg Add after daliya is cooked
If using kaju, fry them in ghee before adding to the
Kaju / Badam 1200 720 gm kheer.

Almond Flavor 75 45 ml
While using almond flavor. Preferably use almonds
Elaichi Powder 100 60 gm in dry fruits.
Lemon Yellow Color 5 3 ml
Rose water 2000 1200 ml
Rose petals 100 60 gm Soak overnight in freeze
Rose Essence 50 30 ml
Rasberry Red color 5 3 gm
Sugar for Carmelizing 5 3 Kg
Reduce sugar in the recipe by -3.75 -2.25 Kg
Chocolate Flavor
Ghee for caramelizing 250 150 ml
Chocolate Essence 100 60 ml
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Daliya Sweet with gud

Yield 60 60 L The daliya grain size should be bigger than Mota
Daliya (medium grains) 10 10 Kg rava.
Heat the ghee and roast the daliya in it until
Ghee For Roasting Dalia 2 2L reddish brown, Boil the water , add saalt and then
cook the roasted daliya in it. When water is almost
Water 40 40 L absorbed add the Jaggery(gud syrup. Add Elaichi
Powder/ flavor. Mix. Cook again until it again
Salt 150 150 gm absorbs all liquid. Then add the fried kaju & kismis.
Mix. Cook covered for 15 mins.
Chocolate Flavor 60 60 ml
Gud 18 18 Kg Make gud (Jaggery) syrup. Seive it through a fine
mesh.
Water 4.5 4.5 Kg
Ghee For Frying Below 2 0.75 0.75 L
Fry the kaju, add to the daliya, then fry kismis and
Kaju, halves 750 750 gm add to the dalia along with the ghee.
Kismis 750 750 gm
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Dry Fruit Custard

Yield 12 10.0 L Roast rava in ghee. Add to boiling milk. Boil until
Milk 10 8.3 L rava is soft and fluffy, then add the custrad-milk
mixture. While stirring continuously. Boil for 10
Mota Rava 0.7 0.6 Kg mins. Then add sugar. Heeat until sugar is
dissolved.After that pulverize to smooth paste.
Ghee 0.2 0.2 L Cool and add vanilla Essence, color and dry fruits.
Chill
Sugar 2 1.7 Kg
Badam, chopped 100 83.3 gm
Pista, chopped 50 41.7 gm
Dates, chopped 0.25 0.2 Kg
Ghee 0.025 0.0 L
Kaju halves, fry in ghee 100 83.3 gm
Tooti Frooti(Green Color) 150 125.0 gm
Cherry, chopped 0.35 0.3 Kg
Kismis, wash & soak for >2hrs 125 104.2 gm
Vanilla Essence 10 8.3 ml
Lemon Yellow Color(approx) 0.5 0.4 gm
Ice for chilling 12.5 10.4 Kg
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Roast the rava in ghee until golden yellow. Add boiling milk. Cook
until the rava is cooked and fluffy. Then add sugar, boil. Put offf
flame . Cool. Then grind/pulverize to a fine smooth consistency.
Add color and flavor & dry fruits. CHILL
Gajar Halva
Yield 70 75 L
Gajar, grated 2.5 mm 100 107.14 Kg
Milk 100 107.14 L Boil the milk add carrot to it. Cook together, until
all liquid is evaporated. Add sugar and cook until
Milk 50 53.57 L the khalva again becomes dry.. Then add ghee
cook for 10 more mins. After that add khava (if
Mawa, grated 10 10.71 kg Using) and Elaichi powder. Cook for 10 more mins.
Then add the fried dry fruits. Mix.
Sugar 26 27.86 Kg
Ghee 4 4.29 L
Elaichi Powder 150 160.71 gm Add with khava
Ghee, For Roasting nuts 1 1.07 L

Heat ghee. Fry nuts and add to the halva along
Badam 1500 1607.14 gm with the ghee.
Quantity can be adjusted as per budget
Magaj 2500 2678.57 gm
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Atta Cake Deepak Pr, Kanpur

Atta, seived 7 1 Kg
Baking Pdr 280 40 gm Seive together
Eating Soda 154 22 gm
Sugar Powder/Brown sugar 5.25 0.75 Kg
Butter, melted 3.5 0.5 Kg Cream Together nicely. Add about
half of the milk mix and add the atta
Milkmaid 5.25 0.75 Kg mixture to it.
Milk (approx) 12.25 1.75 L
Tooty Fruity 3.5 0.5 kg
Yield by weight (approx) 35 5 kg
Pieces,2*1cut in 18*14inch size 600 85.7 Pieces Cake height 1 inch approx
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Note: Put 3.5kg Batter in each 18*14 tray, add halt tooty fruity in batter and half of on top
Kracks & Buns Bakery Tray size? Tray size-23*13 = cake size 1*2 inch size cutting approx. 150 pcswill come.
How many KG`s atta should be taken depends on tray size..
Note: Put 5kg Batter in each 23*13 tray, add halt tooty fruity in batter and half of on top(optional)
Mango Rava Halva

Yield 65 35 L
Mota Rava 10 5.38 Kg
Ghee 8 4.31 L
Ghee 4 2.15 L Heat ghee. Roast rava in it. When reddish brown.
Add the dry fruits in it. Then add the sugar- water
Groundnut Oil 4 2.15 L solution when it is still liquidy than add the mango
essence . Keep cooking, when water is almost
Boiling Water 34.0 18.31 L absorbed, cover and simmer at low flame for 10
mins. Then add the mango pulp- sugar miture.
Sugar 17.5 9.42 Kg Cover and Simmer for 10 mins.
Lemon Yellow color 20 10.77 ml
Mango essence 60 32.31 ml
Kaju/Badam 700 376.92 gm
Mango Pulp 10 5.38 L Mix Mango pulp and sugar. And add to the cooked
halva.
Sugar 2.5 1.35 Kg
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Mango Sevai
Yield 100 60 L
Sevai 17 10.2 Kg
Ghee 2.5 1.5 L
Sugar 17 10.2 Kg Roast sevai in ghee until reddish brown. Then add
the boiling water with the salt,sugar and haldi.
Water 51 30.6 L Cook until water is half absorbed. Then add the
mango flavor. Cook until water is almost absorbed.
Kesari Color (approx) 10 6 gm Then cover with a tight lid and simmer for 15 mins.
Salt 100 60 gm
Mango Flavor 50 30 ml
Sugar 8 4.8 Kg
Dissolve the sugar in the mango pulp. Mix in the
Mango Pulp 20 12 L Elaichi powder. Add to the cooked sevai along with
the fried dry fruits
Ghee 1 0.6 L Heat the ghee and fry the kaju at low flame until
pinkish. Remove. Put the kismis in the same ghee.
Kaju Halves 1500 900 gm Cook until they swell up and become fluffy.Add to
the above along with the ghee
kismis 1500 900 gm
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Meetha Chawal
Yield 100 12 L
Basmati Rice 22.5 2.70 Kg
Water 45 5.4 L Add tadka then water, salt, color and after boiling
add rice. Cook covered. When done allow the rice
Groundnut Oil 1 0.12 L to set for about 30 mins then spread on a plate
Salt 300 36 gm
Saffron Color 10 1.2 ml
Ghee 2 0.24 L
Black Pepper 100 12 gm Heat ghee add tadka, then add water salt and
color allow to boil for about 10 mins then add the
Dalchini 200 24 gm rice.
Lavang 50 6 gm
Sugar 25 3 Kg
Water 10 1.2 L Make 1 string chasni. And Mix Elaichi Powderto it.

Khava (optional) 5 0.6 Kg
Mix in chasni
Sugar (extra for khava) 2 0.24 Kg
Ghee 2 0.24 L
Kaju Halves 750 90 gm Heat ghee. Fry kaju, badam and Kakdi one by one
and transfer to the rice . Finally fry the kismis in
Badam, chopped 500 60 gm remaining ghee and add to the rice along with the
gheeand roasted Khopra
Magaj 750 90 gm
Kismis 1000 120 gm
Khopra Khis,2.5 mm, dry Roast 1 0.12 Kg mix to the above
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NOTE: If we have with us unused chasni of gulab Jamun,

we can add 1.5 L of syrup for every Kg of Rice used.

Mung Dal Halva
Yield 20.00 16 L
Mung Dal, soak for 2 hrs, drain 5.00 4 Kg Make coarse paste w/o adding extra water.
ghee 5.50 4.4 L Fry at low flame until golden browned

Add to the roasted halva, continue roasting for 10
Khava, grated 2.50 2 Kg mins
Sugar 6.00 4.8 Kg
Make syrup of less than 1 string consistency and
Water 3.00 2.4 L add to the above.
Elaichi Powder 50.00 40 gm
Add to above when the halva still have flowing
Jaiphal powder 25.00 20 gm consistency
Badam, Chopped 400.00 320 gm Roast lightly in ghee and add with above
NOTE:- Has to be roasted very carefully especially for the first 30-
45 mins. Else it will stick to the vessel and lumps will be formed.It
takes about 3-4 hrs of roasting at low flame before adding khava.
At the end halva should release ghee from side. The halva is very
heavy can't be over eaten.
Last Edited on
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Mungdal Payasam
Yield 100 40 L
Mung dal 15 6 Kg Boil soaked dal in water along with salt. When half
Ghee 2 0.8 L cooked add the ghee. When dal is completely
dissolved add the gud syrup and coconut paste.
Water (approx) 64 25.6 L Bring to aboil, add fried dry fruits. Add Camphor
Powder. Mix and done.
Salt 150 60 gm
Gud 20 8 Kg
Water 2 0.8 L
Ghee, For Roasting Nuts 2.5 1L
Kaju 1500 600 gm
Fry one by one, keep aside
Kismis 1500 600 gm
Khopra, 2 mm slice 1.5 0.6 Kg
Badam, Chopped 500 200 gm
Optional
Pista, Chopped 250 100 gm
Wet Coconut, grated 6 2.4 Kg
Wet Coconut (Approx) 20 8 Nos.
Elaichi 250 100 gm
Pulverize Together. Add at Last
Pulverize Together. Add at Last
Jaiphal 50 20 gm
Javitri 25 10 gm
Lavang 5 2 gm
Camphor 7.5 3 gm
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Rabdi
Yield 100.00 8L
Milk 300 24 L Condense to 1/3rd.

Badam, chopped fine 1000.00 80 gm
Pista., chopped fine 500.00 40 gm
Sugar 10 0.8 Kg
Kesar essence 40 ml
Kesar 20 1.6 gm
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Chocolate Phirni
Yield 100 25 L
Milk 90 25 L
Mota Rava 4.5 1.125 Kg
Ghee 1 0.25 L
Sugar 21.25 5.3125 Kg
Sugar for Caramalizing 5 1.25 Kg
Chocolate Flavor II
Ghee for caramalizing 0.25 0.0625 L Caramalize at low flame until dark brown. Then
put off flame, allow to cool little bit then slowly
Water for cooling 2 0.5 L add water and bring it below 100 deg C. Add this
along with the flavor to the phirni. NOTE: Reduce
Caramel Liquid 125 31.25 ml the total sugar by quantity mentioned here.
Chocolate Flavor 125 31.25 ml
flame . Cool. Then grind/pulverize with a very fine mesh to a
smooth consistency. Add the respective color and flavor. CHILL
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Rose Phirni
Yield 100 25 L
Milk 90 25 L
Mota Rava 4.5 1.125 Kg
Ghee 1 0.25 L
Sugar 17 4.25 Kg
Gulkand 3500 875 gm VV IMP INSTRN:
ADD GULKHAND 2-3 Hrs Before Serving. As time
Rose Essence 9 2.25 ml increases the milk turn to curd in presence of
ROSE PETALS
Rasberry Red Color (approx) 15 3.75 gm
flame . Cool. Then grind/pulverize with a very fine mesh to a
smooth consistency. Add the respective color and flavor. CHILL
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Sevai Kheer
Yield 100 400 L
Milk 100 400 L Roast the sevai in ghee at low flame until it is
uniformly reddish brown. Meanwhile boil the milk.
Corn Flour 1 4 Kg Add the roasted sevai in it. Boil until sevai is
tender. Then dissolve the cornflour in little cool
Sevai 7 28 Kg milk/water and add to the cooked sevai, boil for
few more mins, add the sugar and color/haldi and
Ghee 0.4 1.6 L Elaichi(if using). Add the roasted dry fruits.Finally
put off the flame and add the Flavors.
Sugar 18 72 Kg
milk/water and add to the cooked sevai, boil for
Elaichi(if using). Add the roasted dry fruits.Finally
Kaju or Badam 1000 4000 gm

Ghee For Roasting Kaju 0.25 1L
Haldi 10 40 gm
REGULAR
Vanilla essence 100 400 ml
VANILLA FLAVOR
Haldi 10 40 gm
Haldi 10 40 gm
ALMOND FLAVOR
Almond Flavor 50 200 ml
Rose Petals 150 600 gm Soak the night before in freeze
Rose red color 10 40 ml
ROSE FLAVOR
Reduce sugar in the recipe by -4 -16 Kg
Ghee for caramelizing 250 1000 ml Chocolate Flavor
Caramel 125 500 ml
Chocolate Essence 125 500 ml
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Sevai Kheer, Condensed

Yield 10 400 L
Milk 12.5 500 L
Condensed Vol 10 400 L
Sevai 0.7 28 Kg
Ghee 0.07 2.8 L
Sugar 1.8 72 Kg
Kaju / Badam 150 6000 gm
Ghee For Roasting Kaju/kismis 0.025 1L
Elaichi Powder 12.5 500 gm Regular_Elaichi
or Vanilla essence 10 400 ml Vanilla

Badam, chopped 75 3000 gm Badam Flavor
Badam Flavor
or Almond Flavor 5 200 ml

Rose Petals 15 600 gm Soak the night before in freeze
Rose red color
or Rose Water 50 2000 ml
Reduce sugar in the recipe by -0.75 -30 Kg
Ghee for caramelizing 25 1000 ml Chocolate Flavor
Caramel 12.5 500 ml

Chocolate Essence 12.5 500 ml
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Shakkar Pongal
Yield 100 25 L
Total 20 5.00 Kg
Basmati Dubar/ Rice Regular 12 3.00 Kg
Mung Dal 8 2.00 Kg
Ghee (For Roasting Mungdal) 1 0.25 L
Roast Mung dal in ghee until reddish. Then add to
Water 64 16.00 L boiling water with salt. When dal is partially
cooked add Rice to it and cook until rice is cooked
Salt 300 75.00 gm and the mixture is very thick.
Gud 32 8.00 Kg Make a syrup. Then seive to remove any impurity.
Add to the cooked pongal. And stir until again
Water 4 1.00 L thick.
Ghee (For Roasting Dry Fruits) 2 0.50 L
Black Pepper (Optional) 150 37.50 gm
Fry the Black pepper, kaju, kismis in ghee. And put
Kaju 1500 375.00 gm them in pongal. At last fry the khopra slices in the
remaining ghee.
Khopra,2 mm slice 2.5 0.63 Kg
Jaiphal 20 5.00 gm
Pulverize into fine Powder
Javitri 30 7.50 gm
Lavang 10 2.50 gm
Camphor Powder 8 2.00 gm
Ghee 7 1.75 L Add at last &mix until absorbed.
Last edited on 3-Jun-14
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Shrikhand(15 Batches)
Yield 100 25 L
Chakka 60.00 15 Kg Grate the chakka. Mix all the items together. If
using kesar.
Sugar Powder 60.00 15 Kg Lightly roast the kesar at very low flame until
crisp. Crush half of the kesar and soak in little milk
Elaichi Powder 200 50 gm for aboout 30 mins then rub it between fingers
and mix in the shrikhand.
Jaiphal powder 50 12.5 gm
Lemon Yellow Color 2.5 0.625 gm
Kesar 15 3.75 gm
ghee 0.5 0.125 L
Charoli 900 225 gm
Optional
Pista, chopped fine 900 225 gm
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Strawberry Shrikhand
Yield 100 60 L
Chakka 50 30 Kg Mix Strawberry pulp, color and flavor. In dough
making machine add the chakka and mix. Then
Sugar Powder 50 30 Kg add the strawberry pulp mixture. Mix nicely. Then
Strawberry, Pulp 12.5 7.5 Kg slowly add the sugar powder and continue stirring
until sugar is fully dissolved. CHILL
Strawberry, thin slices 2.5 1.5 Kg
Strawberry Flavor 100 60 ml
Rasberry Red Color 25 15 ml
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Sweet Rice
Yield 100 15 L
Milk 100 15.00 L
Boil the milk reduce 10% before adding riceand
Condensed Volume 90.00 13.5 L boil until rice is cooked
Basmati Rice 8 1.20 Kg
Ghee For Frying Kaju 0.75 0.11 L
Add one the option to the above.
Kaju, halves 1500 225.00 gm
Sugar 20 3.00 Kg Add to above. Boil.

Add Tejpatta with rice. And Elaichi Powder at last
Tejpatta 25 3.75 gm
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Sweet Rice, Condensed

Yield 100.00 15 L
Milk 130.00 19.5 L
Condensed Volume 95.00 14.25 L Soak the chopped badam in hot milk for > 1 hr.
Condense milk to 2/3rd. Add rice to it. Cook until
Basmati Rice 4.50 0.675 kg rice is tender. Mix cornflour in some milk and add
to the above boil for few mins. Now add sugar.
Sugar 18.00 2.7 kg Bring to a boil. Then (fry the kaju and add to it/
add the soaked badam.) Chill and add essence.
Ghee for frying kaju 1.00 0.15 L
Kaju halves 2000.00 300 gm
Use either of the color band
Kesar(optional) 20.00 3 gm
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FFL Rava Halva 1kg rava = 6L yeild

Mota Rava 10 4.0 Kg
Yield 60 21.6 L
Sugar 17.5 7.0 Kg
Ghee 5 2.0 L
Kaju 255 102.0 gm
Kismis 250 100.0 gm
Water 40.0 16.0 L
Elaichi Powder 60 24.0 gm Regular
Pineapple Flavor
Orange Flavor
Chocolate escence 125 54.00 ml Chocolate Flavor
Gud 18 7.20 Kg
Mango Flavor 75 30.00 ml
Mango Flavor
kesari Color 5 1.80 ml
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Rabdi_Economical_prithvi
Yield 10 10 L
Milk 20 20 L Boil rava nicely in 10% of the milk and pulvarize
Mota Rava 0.15 0.15 Kg this. Add puree this Rabdi, once the milk is
condensed to required Yield of Rabdi.
Boil rava nicely in 10% of the milk and pulvarize
this. Add puree this Rabdi, once the milk is
condensed to required Yield of Rabdi.
Sugar 1.3 1.3 Kg
Last Edited on
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Chana Kheer_Prithvi
Yield 10 50 L
Milk for Rabdi 16 80 L
Mota Rava, for Thickening 0.12 0.6 Kg
Radbi Volume 8 40 L
Sugar 1.3 6.5 Kg
Milk for Chana 10 50 L Prepare fresh chana and dd this to
Chana Volume 2 10 Kg rabdi.
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Last Edited on
Kohla halva_Prithvi
Yield 15 15 L Take kohla and wash nicely.remove
skin and seeds and grate nicely. Take
Kohla grated 27 27 Kg an appropriate bowl and boil kohla
Kohla(Raw) Required, Approx 54 54 Kg till the water gets evaporated. Add
Sugar 5.4 5.4 Kg sugar.boil for some time.grate khava
and add.fry and add khaju
Khava 2 2 Kg
Elaichi powder 45 45 gm
Note: 1) approx for 0.5 kg grating 1kg kohla requied

2)evaporate total sugar while boiling if required as total solid, if
required little liquid, then don’t evaporate total sugar
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Gulab Jamun_Prithvi
Yield 220 250 pcs
Khava 1.5 1.705 Kg
Rava Barik 0.03 0.034 Kg
take fresh Khava and grate it then
Soda 3 3.409 gm add soda and add milk to it mix it
Elaichi Powder 15 17.045 gm uniformely add maida, elachipowder
Milk 0.2 0.227 L and mix uniformly and make
medium size balls and fry in ghee.
Maida 0.18 0.205 Kg
Ghee for Frying 0.5 0.568 L
Sugar Syrup 4.5 5.114 Kg
Note : mix soda in milk nicelly and then mix it with mava it shoud be
uniform otherwise ball will break while frying the balls.
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Sweet Rice(Kiharan)
Yield 100 230 L
Milk 100 230.00 L
Basmati Rice 9 20.70 Kg
Kaju halves 1500 3450.00 gm
Sugar 20 46.00 Kg
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Sweet Rice, Condensed(Kiharan)
Yield 100.00 5L
Milk 130.00 6.5 L
Condensed Volume 100.00 5L
Basmati Rice 9.00 0.45 kg
Sugar 19.00 0.95 kg
Ghee for frying kaju 1.00 0.05 L
Kismis 1000.00 50 gm
Badam, Chopped 500.00 25 gm
Kaju halves 1000.00 50 gm
Tejpatta 25 1.25 gm
Lemon Yellow Color 2.50 0.13 gm
Last Edited on
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Maulpua _HG VDP COMMENTS

No of pieces(50ml Batter) 660 500.00 No 50ml spoon was used for putting
Batter Yield 24 18.18 L atta in frying pan
Atta 5 3.79 Kg
Maida 2 1.52 Kg
Pakka Kela (Wt Before Peeling) 7.5 5.68 Kg Pulverize the milk, banana and atta
together.Mix this thoroughly. If required add
Pakka Kela (Approx Reqd) 60 45.45 No some more milk to get a batter of pouring
Milk (approx) 14 10.61 L consistency. Add crushed black pepper and
saunf. Then heat the ghee in tavi and pour in
Black Pepper 150 113.64 gm about 50 ml of the mixture in it. It will spread
and come up. When it has fried on one side
Badi Saunf 200 151.52 gm turn it over to fry on other side also. When
Vanila essence 30 22.73 ml done, remove it and drain it on jhara. and
soak it in the syrup for 2-3 mins. Remove and
Sugar 12 9.09 Kg garnish with rabdi and dry fruits.
Water 6 4.55 L
Ghee, for Frying 8 6.06 L
Note : For one kg aata,400gm maida,10bannana, approx 2.75ltr milk to prepare 90 to 95

pieces of maulpau.
Last Edited on
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Atta Halva HG SGPP

Yield 160 10 L
Ghee 26 1.6 L
Atta 30 1.88 kg
Sugar 60 3.8 kg
Magaj 1500 93.75 gm
Badam, Chopped 1500 93.75 gm
Hot water 85 5.31 L
Last Edited on
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Mung Dal Halva_Prithvi

Yield
Mung Dal 20.00 30.00 L
Make coarse paste w/o adding extra water. heat
drain & coarse grind 5.00 7.50 Kg the ghee and add dal paste in it the dal paste Now
roast at very low flame for at least first 30 to 40
ghee 5.50 8.25 L mins. Once it becomes less sticky we can increase
the flame little and roast until the color becomes
Khava, grated 3.50 5.25 Kg like almond skin. Then add the grated khava and
roast for another 10-15 mins. Then add the
Water 7.00 10.50 L Thenboiling water
add the while
sugar, continuously
elaichi stirring.
powder and chopped
Sugar 7.00 10.50 Kg badam. to the above when the water is not
completely absorbed.
Elaichi Powder 60.00 90.00 gm Keep stirring until the halva starts leaving sides.
Then cover it and cook it on very low flame for
Badam, Chopped 600.00 900.00 gm about 10 mins. Let it remain covered for another
30 mins.
Note : mungdal soak for 2 to 3 hrs
Last Edited on
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Milk-Fruit Salad_Ekadasi_Mango Pulp

Yield 120 20.4 L
Milk 52 8.84 L
Varai 3.2 0.54 kg
Butter 0.64 0.11 L
Sugar 16 2.72 kg
Mango Pulp 15 2.55 L
Banana, after peel Wt 20 3.4 kg
Apple 12 2.04 Kg
Papaya 12 2.04 Kg
Dates, thin sliced, ( with seed W 10 1.7 kg
Ghee 1 0.17 L
Condensed Milk (Milkmaid) 400 68 gm
Milk Cream 2 0.34 L
Ice 25.00 4.25 kg
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Gulabjamun_HG Kikp
yeild 50 1500 nos
khava 1 30 kg
maida 0.2 6 kg
milk 1 30 l
Last Edited on
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Kheersagar_HG DHP
Yeild 5 36 L
Milk 8 57.6 L
Condense milk to mentioned volume
Milk, Condensed volume 5 36 L
Milk 7 50.4 L
boil milk & Make fresh chenna
Fresh Chenna 1.12 8.064 Kg
Kaju kani 57 410.4 gm
Magaj 57 410.4 gm
Grind to paste using the boiling milk
Pista 62.5 450 gm
Badam 62.5 450 gm
Ghee 0.18 1.296 L Caramelise
Sugar 0.18 1.296 kg
Sugar 0.9 6.48 Kg Add before keeping chenna
Brown Sugar 1.1 7.92 Kg Add before keeping chenna
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Millet mung dal Payasam_MM Edited

Yield, Medium 35 35 L
Mung dal, soak for 2hrs 0.77 0.77 kg
Barnyard Millet, soak over 6hrs 1.54 1.54 kg Once milk cones to boiling point,
Milk 40 40 L add dal and millet together.
Ghee 1 1L
Kaju 560 560 gm
Kismis, soak in water after fryin 560 560 gm
Elachi Power, add at end 35 35 gm Add just before offering bhoga
Kaju, powder, add while cookin 280 280 gm
Add to the milk once dal gets
Badam, Powder, add while cook 280 280 gm cooked nicely
Wet coconut grated, add while 250 250 gm
Khawa(Optional) 0.7 0.7 kg
Jaggary 6 6 kg add on top once flame is put off
Water for melting gudu 2 2L
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Jilebi_Nandasuta pr 2019 RVC annuarsary

Yield, Large Size 40 900 pcs Small, Size, sample calculation
Yield, Medium Size 50 1125 pcs Medium size, sample calculation
Yield, Small Size with rabadi 60 1350 pcs Small, Size, sample calculation
Maida flour 0.25 5.625 kg Procedure: 1. make batter one day
before,
Old Maida for formentation 0.015 0.3375 kg 2. How to mix batter: take big vessel,
Water(approx.) use warm wate 0.3 6.75 L add warm water, then color , then
Kesari color, in batter 0.3 6.75 gm old batter and little by little kept on
adding maida and mix throughly
Ghee for frying, keep oil heat w 0.2 4.5 L adding warm water,
Sugar 0.2 4.5 Kg 3. keep batter in warm place,
Water(approx.) for making syru 0.2 4.5 L 4. do setup as table given, and
make the batter ready as per cooks
make the batter ready as per cooks
Kesari color, in Syrup 0.1 2.25 gm consistency
5. best to serve hot to relish
prasadam
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Sevai Kheer_MCP
Yield 100 10 L
Milk 100 10 L Roast the sevai in ghee at low flame until it is
uniformly reddish brown. Meanwhile boil the milk.
Corn Flour 0.8 0.08 Kg Add the roasted sevai in it. Boil until sevai is
tender. Then dissolve the cornflour in little cool
Sevai 10 1 Kg milk/water and add to the cooked sevai, boil for
Ghee 0.4 0.04 L Elaichi(if using). Add the roasted dry fruits.Finally
Sugar 18 1.8 Kg
Kaju or Badam 1000 100 gm
Ghee For Roasting Kaju 0.25 0.025 L
Gulkand 2.5 0.25 kg Soak the night before in freeze
Rose red color 10 1 ml
ROSE FLAVOR
Note: Consistancy was good, Rose Flavour is perfect match
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Basundi_skkd Radhastami 2018

Yield 130.00 28.00 L
Milk 300.00 64.62 L
Condense to 1/2
Kesar (saffron) 26.00 5.60 gm
Jaiphal powder 85.00 18.31 gm
Add all powders paste
Badam, chopped fine 1.00 0.22 kg In little ghee @10ml kindly dry roast
Charoli 1.50 0.32 kg charoli & badam
Sugar 17.00 3.66 kg put sugar at the end
Lemon yellow colour 30.00 6.46 gm add at last
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Jowari Shakkar Pongal_skkd

Yield 100 5L
Total 20 1.00 Kg
Jowar (motta daliya) 12 0.60 Kg Roast Mung dal in ghee until reddish. Then add to
boiling water with salt. When dal is partially
Mung Dal 8 0.40 Kg cooked add jowar to it and cook until rice is
cooked and the mixture is very thick.
Ghee (For Roasting Mungdal) 1 0.05 L
Water 64 3.20 L
Salt 300 15.00 gm Make a syrup. Then seive to remove any impurity.
Add to the cooked pongal. And stir until again
Gud 32 1.60 Kg thick.
Water 4 0.20 L
Ghee (For Roasting Dry Fruits) 2 0.10 L Fry the Black pepper, kaju, kismis in ghee. And put
Black Pepper 150 7.50 gm them in pongal. At last fry the khopra slices in the
remaining ghee.
Kaju 1500 75.00 gm
Kismis 500 25.00 gm
Khopra,2 mm slice 2.5 0.13 Kg
Elaichi 150 7.50 gm Pulverize into fine Powder
Jaiphal 20 1.00 gm
Javitri 30 1.50 gm
Lavang 10 0.50 gm
Camphor Powder 8 0.40 gm Add at last &mix until absorbed.
Ghee 7 0.35 L
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Corn Hawla
Yield 3 6 L
Corn kernels-kaccha 3 6 Kg Pulverise/ chop Corn, then in ghee
Ghee 1.5 3 L roast it, after it cooks add sugar then
Sugar 1.5 3 Kg roast it for some time at the end add
butter scotch essence
Milk 1 2 L
Butter Scotch essence 10 20 L
Compiled on
Last Edited on
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Beetroot Halva eco_skkd

Yield 10 12 L
Ghee 0.6 0.72 L
Beetroot, grated (use motta blade) 10 12 Kg
Beetroot, Required 12.5 15 Kg
Milk 6 7.2 L
Sugar 4 4.8 Kg
Ghee 0.3 0.36 L
Kaju 1500 1800 gm
Compiled on
Last Edited on
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Fruit Custard_with Custard Powder

Yield 110 300 L
Milk 90 245.5 L
Water 3.5 9.55 L
Custard Powder 3.4 9.27 kg
Sugar 25 68.2 kg Boil milk. Mix custard powder in cold milk. Add this
custard- milk mixture in the milk while
Ghee 1000 2727.3 ml continuously stirring. Boil until smooth, cooked
and thick. Add sugar Color and Flavor. Fry the dry
Kismis 1 2.7 kg fruits and add. Add the choopped frutis and tutti
Fruity.
Kaju, halves 2 5.5 kg CHILL
Tooti Fruity 2.5 6.8 kg
Banana, after peel Wt 15 40.9 kg Heat ghee and fry the kaju and then kismis at low
flame.
Apple 12 32.7 Kg
Papaya 12 32.7 Kg
Dates, thin sliced, ( with seed W 10 27.3 kg
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Compiled on
Last Edited on
Custard With Custard Powder
Yield 110 72 L
Milk 100 65.5 L
Water 4 2.6 L
Custard Powder 3.2 2.1 kg
Sugar 25 16.4 kg
Ghee 1000 654.5 ml
Badam choping 1 0.7 kg
Kismis 1 0.7 kg
Kaju, halves 2 1.3 kg
Tooti Fruity 5 3.3 kg
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Sheetaphal Rabdi
Yield 100.00 10 L
Shettaphal Pulp (by weight) 31.00 3.1 kg
Shettaphal Pulp(by Volume) 34.00 3.4 L Extract the pulp, remove the seeds
Sheetaphal Reqd (approx) 125 12.5 kg

Milk 165.00 16.5 L Boil the milk add sugar. Condense the milk to
target condensed volume,( it should become
Condensed Volume 66.00 6.6 L medium condensed milk not a very thick rabdi).
CHILL
Sugar 12.00 1.2 kg
Finally mix both Sheetaphal pulp and rabdi along
Elaichi Powder 100 10 gm with elaichi pdr
Total Cost
BACK HOME Misc Cost (%)
Compiled on 26-Aug-17 Grand Total
Last Edited on 30-Aug-17 Per Ltr Cost
Serving Size (Ltr)
Per Person cost
Total No. Serving
Sweet Rice_Dhananjay Rishikesh P
Yield 70 60 L
Milk 70 60.00 L
Condensed Volume 63.00 54 L
Govind Bhog Rice 4.3 3.69 Kg
Kaju, halves 0.4 0.34 kg
Sugar for caramalize 150 128.57 gm
White Sugar 12 10.29 Kg
Elachi, Crushed 42 36 gm
Lavang 14 12 pcs
Tejpatta 14 12 gm
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Ratalu Kheer
Yield 100 10 L
Milk 100 10 L
Ghee (For Roasting ratalu 6000 600 ml
Ratalu, 4 mm pulao cut (cut wt) 30 3 kg
Ratalu Reqd (approx) 45 4.5 kg
Sugar 15 1.5 kg
Kaju halves 1500 150 gm
Or Finely Cut Badam 1500 150 gm
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Compiled on
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Butter Halva with tooty fruiy

Yield 100 190 L
Rava 16 30.4 kg
Sugar 28.5 54.15 kg
Water 64.0 121.6 L
Kaju Halves 1 1.9 kg
Tooty Fruit 5.3 10.07 kg
Elaichi Powder
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Compiled on
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Udupi Daliya Kheer_NSD

Yeild 35 35 L
Mung 2 2 kg Boil the dal, once 90% dal gets
cooked add roasted daliya, once
Water for boiling mung 8 8L 100% of daliya get cooked add
Daliya, Roasting in Oil 2.2 2.2 L filtered gudu syrup, add HOT milk
Groundnut oil,Roasting Daliya 0.22 0.22 L after flam turnoff, add roasted kaju,
kismis, Elachii and grated coconut
Gudu 8 8 kg on top.
Water for making sytup 12 12 L
Offer Bhoga to LORD RVC, JBS, GN
Milk, HOT Milk can added on T 4 4L
Ghee, for frying K&K 350 350 ml
Kaju 0.2 0.2 gm
Kissmiss 0.5 0.5 gm
Wet Coconut, Greated 62.5 62.5 gm
Ealachi Powder 14 14 gm
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Compiled on
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Go
Edited by NSD
Shrikhand(15 Batches) Eco
Yield 25 L
Chakka 15 Kg Grate the chakka. Mix all the items together. If
using kesar.
Sugar Powder 15 Kg Lightly roast the kesar at very low flame until
crisp. Crush half of the kesar and soak in little
Elaichi Powder 40 gm milk for aboout 30 mins then rub it between
fingers and mix in the shrikhand.
ghee 0.12 L
Charoli 225 gm
Tooty Frooty 500 gm
Sweet Rice_Dhananjay Rishikesh P
Yield 15 L
Milk 12.86 L
Condensed Volume 19.2857 L
Govind Bhog Rice 0.92 Kg
Ghee For Frying Kaju 0.16 L
Kaju, halves 0.09 kg
Sugar for caramalize 32.14 gm
White Sugar 2.57 Kg
Elachi, Crushed 8.57143 gm
Lavang 3.21429 pcs
Tejpatta 3.21429 gm
BACK
Compiled on
Last Edited on
Make coarse paste w/o adding extra water. heat
the ghee and add dal paste in it the dal paste Now
roast at very low flame for at least first 30 to 40
mins. Once it becomes less sticky we can increase
the flame little and roast until the color becomes
like almond skin. Then add the grated khava and
roast for another 10-15 mins. Then add the boiling
water while continuously stirring.
Then add the sugar, elaichi powder and chopped

badam. to the above when the water is not
completely absorbed.
Keep stirring until the halva starts leaving sides.
Then cover it and cook it on very low flame for
about 10 mins. Let it remain covered for another
30 mins.
in Ghee
6Rs per pcs
in Oil 7Rs per pcs
1kg maida, 2kg sugar, 1kg ghee 3Kg by we3Rs per pcs 8Rs per pcs
1kg maida, 2kg sugar, 1kg ghee 3Kg by we4Rs per pcs
1kg maida, 2kg sugar, 1kg ghee 3Kg by we5Rs per pcs
Volunteers needed for 10000 pcs:
a. 4 people for frying jilebi(Experts),
b. 2 people for dipping jilebi in
syrup(any one is OK),
c. 1 for making syrup and backup and
oversee flow(Leading Cooking),
d. 2 people for Filling in tray
syrup(any one is OK),
c. 1 for making syrup and backup and
oversee flow(Leading Cooking),
d. 2 people for Filling in tray
Not edited
Custard with magno slices
Custard with magno slices_Piyush pr's mother

Yield 300 L
Milk 210.0 L
Water 12.0 L
Custard Powder 3.0 kg Note: 1L Mango pulp=7 or 8 mangos, or 1.8kg mango
Sugar 75.0 kg
Mangos, required for pulp 45.0 L
Mangos, required for slices 45.0 L
Optional
Ghee 3.0 ml
Badam choping 3.0 kg
Kismis 3.0 kg
Kaju, halves 3.0 kg
BACK
Compiled on
Last Edited on
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Rate
150
0
0
36
0
40
1.5
40
Butter Halva
Yield 8L
Rava 1.28 kg
Salted Butter (amul) 1.08 kg
Sugar 2.28 kg
Water 6.2 L
Kaju Halves 120 gm
Kismis 120 gm
Elaichi Powder 12 gm
Besan Barfi w/o Khava Roast the Ragi Flour in ghee. When it is roasted.Add chopped
badam and roast for few mins. Put off the flame. Cool for few
Besan 10 2.00 Kg mins then Mix in sugar powder/shakkar bura, elaichi pwdr. Allow
to cool. Mix & Make laddu next day (when completely cooled)
Ghee 5 1.00 L
Water 6 1.20 L If using gud, add gud to the roasted ragi without putting off flame,
mix until the gud melts. Mix the elaichi Powder also. Make laddu's
Sugar 16 3.20 Kg while the mixture is still hot.If yu want hader laddu's cook the
mixture with gud for longer time.
Yield by Wt 36 7.20 Kg
Yield by No(50gm per burfi) 720 144.00 No
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Sweet Bundi
Yield by vol 90 60.00 L
Yield by wt 60 40.00 Kg
Besan 10 6.67 Kg
Rice Flour, coarse 1 0.67 Kg
Sugar 22 14.67 Kg
Badam 1 0.67 Kg
Elaichi Dana 50 33.33 gm
Gulab Patti 150 100.00 gm
Green Color 0 0.00
Red Color
Kesari Color
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Last edited on 21-Oct-12
Note: General Bundi Density: 560 gm/L
Gulab Jamun_ with Rava

Yield ( big size) 50 60.00 Nos.
*-> Soak rava in milk (normal temp) for about an hour.
Yield ( medium size) 65 78.00 Nos. -> The khava should be soft, yet not sticky. Grate the khava to
remoe any lump.
Yield ( small size) 80 96.00 Nos. -> Mix the khava with soaked rava and Elaichi & Jaiphal Powder.
-> Make balls of appropriate sizes.
Khava 1 1.20 Kg -> Heat the ghee/oil to 140 deg C.
-> Remove the Kadhai from heat. Gently push the Prepared khava
Rava Bharik 0.15 0.18 Kg balls. And Rotate the kadhai fast, so that the khava balls dont stick
to the bottom and as soon as they come up put the kadhai back
Milk (for soaking rava) 0.15 0.18 L on fire. and cook for almost 20 mins at around 140 deg C.
Elaichi Powder 12.5 15.00 gm -> When done put the jamuns in sugar syrup (at about 65 deg C)
Jaiphal Powder 2.5 3.00 gm

Ghee for frying 0.25 0.30 L
Sugar 3 3.60 Kg
Water 1.8 2.16 L
Chasni
Gulab Jal (optional) 150 180.00 ml
Milk dilute to (1:3) 0.3 0.36 ml
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Kadi Shakkar & Shengdhana

Yield by Volume 10 60.00 L
Peet
Khadi Shakkar 5 30.00 Kg
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Last Edited on
Khaja
Yield (approx) 500 500.00 pieces
Maida 10 10.00 Kg
Mix warm ghee in maida. Then dissolve the salt and sugar in the
Ghee 0.5 0.50 L water. Use this water to make a soft dough. Use more water if
reqd.
Warm Water (approx) 2 2.00 L
Ghee for applying 0.4 0.40 L
Cream together for applying on dough before cutting
Maida 0.2 0.20 Kg
Sunflower Oil, for deep frying 5 5.00 L
Sugar syrup
Sugar 4 4.00 Kg
Water 2 2.00 L Syrup temp 117 C
Lemon Yellow Color 10 10.00 gm
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Last edited on
Rava Laddu
Laddu Count 90 12.00 No
Mota Rava 1 0.13 Kg
Roast the Rava in ghee until fragrant and litele brown, add khaju
Wet Coconut 2 0.27 No and kissmiss. Swich off flame add sugar, keep it under fan, add
elachi powder and keep it for cool.
Sugar Powder 1.25 0.17 Kg
How to make balls:
Ghee 0.2 0.03 L 1. add little little Milk and make ball
2. press the ball tightly so that breakage will not happens
Elaichi Powder 6 0.80 gm 3. keep it under fan and serve bhoga to lord
Kaju 100 13.33 gm
Milk 0.4 0.05 L
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Last Edited on
Shakkarpaali
Yield 23 23 L
Maida 5 5 Kg
Rawa 1.5 1.5 Kg
Jaiphal Powder 20 20 gm
Water 5.5 5.5 L
Ghee 1 1L
Sunflower Oil, for frying 5 5L
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Last Edited on
Sweet Samosa
Samosa(Big 30 ) small ( 40) 30 20.00 Nos.
Maida 1 0.67 Kg
Ghee 0.2 0.13 L
Mix the dry items first nicely, then mix the warm melted ghee.
Wet Coconut 5 3.33 Nos. Next add the warm water and make soft pliable dough.. Make
small balls and press in the center. Then fry them at low flame
Wet Coconut (by Weight) 1.25 0.83 Kg until golden brown.
Kaju 100 66.67 gm
Kismis 100 66.67 gm
Sunflower Oil (For Frying) 0.5 0.33 L
Sugar 0.75 0.50 Kg
Syrup
Yield by wt (approx) 5 3.33 Kg
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Last Edited on
Til Laddu HG Badravati Mataji

Yield 1200 1200 No
White Til 10 10 Kg
Dry roast Til, Groudnut Seperately. Cut dry coconut into appox
Groundnut 10 10 Kg 1inch peices so that to use them for grinding. Make Coarse powder
of Til, groundnut, dry coconut seprately using mixer. Grate or
Dry Coconut 7 7 Kg finely chop and mash gud. Then all these ingredients can be mixed
Gud 15 15 Kg together into a dough using chapati dough making machine. Use
melted ghee while making dough of Laddu balls.
Ghee 1 1L
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Last Edited on
Boodi Laddu _Nitai Prasad pr

Besen 1 6 kg
Eating soda 0.5 3 gm
Lemon Color, can three diff. color 2 12 gm heat the oil nicely before putting bundi to
Oil for frying, keep oil heat while 10 60 L avoid tails
Sugar 2 12 Kg
boil syrup till we get three threads (oka
Water 0.7 4.2 L tara),helps to keep bundi ever fresh and shine
Elachi Power 50 300 gm
Karpur 2 12 gm
Kaaju 150 900 gm
Magja, Tabuj 50 300 gm
Kisssmisss 150 900 gm
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Wet Coconut Bals

Yield 60 140.00 No.
Wet Coconut, by Wt 0.5 1.17 kg
Wet Coconut, By No. 3 7.00 No.
Ghee/Oil 60 140.00 ml
remove the coconut milk by squeezing, add
Sugar/Gudu 0.6 1.40 Kg gheem, gudu and add coconut pulp, cook untill
Elachi 4 9.33 gm gudu mix with cocnut and get nice consitency.
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Coconut Burfi_Dry
Yield 60 140.00 No.
Dry Coconut, Powder 1 2.33 kg
Milk 0.6 1.40 L
Ghee 0.15 0.35 L
Elachi 4 9.33 gm
Sugar 1 2.33 kg
Veneela essence(Optional) 8 18.67 caps
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7Cup Burfi_skkd
Yield, 1.2*1.2 inch 140 140.00 Pcs
Besen 1 1.00 Cup
Sugar 2 2.00 Cup
Dry Coconut, Powder 2 2.00 Cup
Milk 1 1.00 Cup
Ghee 1 1.00 Cup
Veneela essence 6 6.00 Caps
Note: Here 6caps essense we are adding for the cup of size 1L.
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Balushah_KiKP
yield 15 60 No
maida 0.25 1 Kg
curd 50 200 gm
ghee 70 280 ml
Sugar 80 320 gm
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Millet Cookies
Yield, No. 20 200 Pcs
Raaji Or Kodo Or Foxtail Flour 150.00 1500.00 gm
Brouwn Sugar 85 850 ml
Non salted butter 100 1000 L
Baking powder 5 50 gm
Vennila 5 50 ml
Milk 30 300.00 ml
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Note: For Ekadasi use Lillet or barnyard flour

Gulab Jamun_Jaydev P
Khawa 1 kg
Maida 200 gm
sugar powder 2.25 kg
water 2 ml
Jaipal 1 pinch
Elaichi 1.5 pinch
soda 1.5 pinch
milk for chena 1 L
Chena 120 gm
heating has to be done in slow flame. At the same time sugar syrup
should be hot.
Rava Laddu_NSD
Laddu Count, 35gm each 120 120.00 No
Barik Rava, roased 2 2.00 Kg
Dry Coconut, Grated 0.3 0.30 No
Ghee, for rosasting 0.2 0.20 L
Kishh miss 200 200.00 gm
Kaju 200 200.00 gm
Milk, Hot 0.4 0.40 L
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Compiled on 04-15-2019
Last Edited on 04-15-2019
Shakkarpaali_new
Yield 24 24 L
Maida 4 4 Kg
Rawa 1.5 1.5 Kg
Salt 50 50 gm
Kolangi 40 40 gm
Ajwain 25 25 gm
Jaiphal Powder 20 20 gm
Soda 4 4 gm
Water 5.5 5.5 L
Ghee 1 1L
Oil for frying 3 3L
Compiled on 4-Jul-18 4-Jul-18
Last Edited on 7/21/2018
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Sweet Boondi _Nitai Prasad pr
Besen 1 6 kg
Eating soda 0.5 3 gm
Lemon Color 2 12 gm
Oil for frying, keep oil heat while putting 10 60 L
Sugar 2 12 Kg
Water 0.7 4.2 L
Elachi Power 50 300 gm
Karpur 2 12 gm
Kaaju 150 900 gm
Magja, Tabuj 50 300 gm
Kisssmisss 150 900 gm
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Kalajamoon_Nitai Prasad pr
Kava 1 0.5 kg
Maida 100 50 Kg
Sugar 2 1 Kg
Water 0.6 0.3 L till we get
only one
Elachi Power 50 25 gm thread
Jaiphal 1 0.5 Fruit
Kesari(Special) 0.2 0.1 gm
Roast the Rava in ghee until fragrant and litele
brown, add khaju and kissmiss. Swich off
flame add sugar, keep it under fan, add elachi
powder and keep it for cool.
How to make balls:

1. add little little Milk and make ball
2. press the ball tightly so that breakage will
not happens
3. keep it under fan and serve bhoga to lord
Edited
heat the oil nicely before putting
bundi to avoid tails
boil syrup till we get only two
threads (oka tara),helps to keep
bundi ever fresh and shine
Alu Bhendi: Dry
YEILD 10 L
Bhendi, 1" thick 7.5 Kg
Alu 2.5 Kg
Effective Weight 12.5 Kg
Groundnut Oil 0.5 L
Put Chaunk. Add alu, afer sometime add
Jeera 40 gm Bhendi. Roast for sometime and then add
haldi. After it is almost cooked add salt and
TejPatta 5 gm powder masala. Cook until done.
Hing 12.5 gm
Haldi 25 gm
Salt 150 gm
Dhaniya Powder 25.00 gm
Jeera Powder 10.00 gm
Garam Masala 20.00 gm
Amchur Powder 10.00 gm
Mirchi Powder 30.00 gm
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Compiled on
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Alu Capsicum: Dry

Yield 10 L
Capsicum, 1" square 5.00 Kg
First roast capsicum in oil at very high
Groundnut Oil 0.15 L flame, until tender.
Rai 20.00 gm
Hing 12.50 gm Put tadka in same order. Cook alu until
cooked and reddish. Then add the roasted
Alu, 1" cube 8.00 Kg capsicum and the remaining powder masala
Haldi 20.00 gm
Salt 150.00 gm
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Alu Chokha Bihari

Yield 18 L
Mustard oil 0.36 L
Heat oil. Put rai. Then add cabbage, cook
until translucent. Increase the flame to very
high. Add the paste below. When it is fried,
add capsicum, fry for about 5 mins until
slightly tender. Then add the Tomato and
mashed Alues.
Heat oil. Put rai. Then add cabbage, cook
Rai 18 gm until translucent. Increase the flame to very
high. Add the paste below. When it is fried,
Cabbage, chopped 1 cm square 1.8 Kg add capsicum, fry for about 5 mins until
slightly tender. Then add the Tomato and
Capsicum, chopped 1 cm square 1.8 Kg mashed Alues.
Alu, peeled & boiled 15.3 Kg
Green Chilli 180 gm
Akkha Methi 18 gm Make paste of these three together.
Akkha Dhaniya, soak for > 30 mins 36 gm

Mustard oil, raw 0.36 L Add this mustard oil (raw), salt and dhaniya
patta(if using). Mix thoroughly.
Salt 252 gm
Dhaniya Patta, chopped 0.45 L Optional
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Alu Churchuri
Yield 12.5 L
Alu, finger chips 15 Kg
Put Chaunk. Add Alu. Roast for sometime
Rai 31.25 gm and then add haldi. Keep stirring until it is
almost cooked add salt and mirchi Powder.
TejPatta 6.25 gm Mix and cook until done.
Hing 18.75 gm
Haldi 31.25 gm
Salt 200 gm
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Alu Dry with Tomato: S. I. Style

Yield 5L
Alu, peel, cut, boil & mash 4.5 Kg
Rai 20 gm
Chana Dal 0.05 Kg
Udad Dal 0.05 Kg
Byadgi Mirchi, broken 12.5 gm Heat oil, put tadka Mix in cut Alues, salt &
sugar. When done, remove from fire and mix
Green Chilli, chopped 55 gm coconut, lemon juice & Dhaniya patta.
Hing 5 gm
Cabbage, chopped 1.5 cm square 0.25 Kg
Haldi 12.5 gm
Salt 77.5 gm
Sugar 0.04 Kg
Wet Coconut, grated 0.5 nos.
Remove from fire & mix
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Alu Gajar Beans: Dry

Alu, 1" cubes 33 Kg
French Beans, 1" long 66 Kg Enter the desired quantity of alu and chauli.
Proportion can vary with budget & availabilty
Gajar, 4 mm pulao cut 17.50 Kg
Yield (approx) 100.00 L
Put Chaunk. Add alu and Padval. Roast for
Jeera 400.00 gm sometime and then add salt and haldi. After
it is almost cooked add powder masala. Mix
TejPatta 50.00 gm and cook until done.
Hing 100.00 gm
Haldi 250.00 gm
Salt 1400.00 gm
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Alu Gajar Chauli: Dry

Alu 60 Kg
Chauli Beans 24 Kg
Gajar 0 Kg
Enter the desired quantity of alu and chauli.
Yield (approx) 40 L Proportion can vary with budget.
Jeera 160.00 gm sometime and then add salt and haldi. After
TejPatta 20.00 gm and cook until done.
Hing 40.00 gm
Haldi 100.00 gm
Salt 600.00 gm
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Alu Gavarphali with Shenghdana

Boil Gavar in water with Some salt & drain
Gavar Phali 60 Kg Water.
Alu 5 Kg
Yield 80 L
Groundnut Oil 4.4 L
Rai 200 gm
Green Chilli, chopped 160 gm
Hing 400 gm Put Chaunkfrom oil to hing. then add gavar
Haldi 200 gm phali folowed by haldi and half the salt. After
sometime, when it is partially cooked add
Salt 1600 gm Alu and the remaining salt. Mix nicely. When
cooked add shenghdanakut, Dhaniya Powder
Mirchi Powder 160 gm and jeera Powder. Mix. At the end add
kokam juice. Mix and done.
Dhaniya Powder 360 gm
Jeera Powder 240 gm
Tomato, dice chopping 4 Kg
Groundnut, Kut 6.4 Kg
Note: For Boiling 1Kg Gavaphalli, 35gm of salt is needed.

Please multiply the salt according to the gavar qty.
Compiled before
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Alu Karela
Yield 10 L
Karela 6.00 Kg
Soak karela in salt for atleast 1 Hr, then
Salt For Soaking Karela 300.00 gm squeeze out the bitter, salty water
Alu 6.00 Kg
Groundnut Oil 0.50 L Chaunk
Rai 30.00 gm
Akkha Methi 20.00 gm
Hing 10.00 gm
Haldi 30.00 gm
Ginger 100.00 ml
Salt 100.00 gm
Dhaniya Powder 50.00 gm Add after karela and alu are cooked
Imli 250.00 gm
Make Paste of all these 3 items and add at
last to the cooked vegetable
or Kokam 250.00 ml Make Paste of all these 3 items and add at
last to the cooked vegetable
Gud 1.40 Kg
Wet Coconut, Grated 3.50 Nos.
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Alu Methi Maharastrian

Yield 10.00 L
Alu, peel, Boil & cut 1" cube 8.00 Kg
Rai 10.00 gm Put Tadka, add Methi and Haldi. Add salt.
Cook for some time. When methi is cooked
Jeera 20.00 gm Add sugar & lemon/kokam juice. Mix. Then
add boiled alu and groundnut kut. Mix. Cook
Hing 10.00 gm for 5 mins and done.
Green Chilli, chopped 50.00 gm
Methi Patta, chopped fine 8.00 L
Methi Patta(in gaddis) 20.00 gaddi
Haldi 25.00 gm
Salt 125.00 gm
Sugar 0.10 Kg
Groundnut, Roasted & Crushed 0.40 Kg Optional
Lemon Juice 0.05 L
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NOTE: To get 1 liter of chopped methi patta we
need approx 2.5 medium sized gaddi of methi
Compiled on
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Alu Padval: Dry

Yield 12 L
Alu 8.4 Kg
Padval 8.4 Kg
Jeera 60 gm sometime and then add salt and haldi. After
TejPatta 6 gm and cook until done.
Hing 12 gm
Haldi 36 gm
Salt 180 gm
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Alu Papdi: Dry

Yield 60 L
Alu 37.5 Kg
Papdi 37.5 Kg
Groundnut Oil 3L
Jeera 240 gm sometime and then add salt and haldi. After
TejPatta 30 gm and cook until done.
Hing 75 gm
Haldi 150 gm
Salt 840 gm
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Alu Posto ( Alu in Khas Khas Gravy)

Yield 40 L
Alu 40 Kg Peel, cut into semi circles.
Khas Khas 1200 gm soak & paste
Mustard Oil 2L
Heat oil, put chaunk add the Alu. Cook for
Rai 80 gm about 10 mins. Then add the masala
paste.Cook until almost done. Then add the
Jeera 80 gm Khas Khas paste. Cook for 10 more mins.
Byadgi Mirchi 40 gm
Haldi 60 gm
Ginger 200 ml Soak & grind to a fine paste together.
Green Chilli 200 gm

Salt 480 gm
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Arbi_Dry
Yield 10 L
Groundnut Oil 0.7 L
Rai 15 gm
Jeera 25 gm Heat oil put rai, jeera, ajwain and Green
Chilli. Roast until crisp then add the hing
followed by the cut Arbi and Haldi Powder.
When almost cooked add the chopped
Tomato and Masala Powders.. Cook until
Tomato are cooked and oil oozes out.
Heat oil put rai, jeera, ajwain and Green
Chilli. Roast until crisp then add the hing
Ajwain 7.5 gm followed by the cut Arbi and Haldi Powder.
When almost cooked add the chopped
Green Chilli, chopped 50 gm Tomato and Masala Powders.. Cook until
Tomato are cooked and oil oozes out.
Hing 15 gm
Arbi, peel & 1" pieces 12.5 Kg
Haldi 20 gm
Mirchi Powder 15 gm
Dhaniya Powder 25 gm Masala Powders
Jeera Powder 10 gm
Salt 180 gm
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Baingan Bharta
Yield 8L
Baingan, black & big 12.80 Kg
Rai 20.00 gm
Jeera 32.00 gm
Hing 20.00 gm Apply little oil on the baingan and roast it
in tandoor, direct fire or oven, until the
Ginger, chopped 160.00 gm skin is slightly charred and baingan is
soft. Then remove, allow it to cool,
Green Chilli, Chopped fine 80.00 gm remove the skin and mash it roughly
Cabbage, 1 cm square 0.80 Kg
Haldi 20.00 gm
Heat oil put the tadka. Then add
Mirchi Powder 12.00 gm cabbage, saute until the cabbage turn
translucent, then add haldi, mirchi
Tomato, chopped 1.20 Kg Powder followed by chopped Tomato.
Salt 124.00 gm Cook until soft. Add salt and Garam
Masala. Mix Finally Mix in the mashed
Garam Masala 20.00 gm Baingan and chopped Dhaniya Patta.
Dhaniya patta, chopped 0.40 L OPTIONAL
BACK
NOTE: while bringing Baingan get good quality
baingan. And always get some 20% more baingan because
generally lot of insects are found in baingan. Also be
careful while roasting and mashing the roasted baingan.
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Beans Poriyal
Yield 10 L
French Beans, 1/2 cm cut, boil 7 Kg Boil beans in water along with salt till tender.
Drain the water.
Salt 150 gm
Coconut Oil 0.3 L
Rai 25 gm
Heat oil, put tadka. Add rai chana dal and
Chana Dal 0.1 Kg Udad Dal. Roast until the dals become lightly
browned. Then add the hing and bedgi
mirch. Then add the Curry Leaves and biled
beans. Add salt and cook until the beans are
cooked but yet slightly crunchy. Finally add
the grated coconut. mix and cook for
another 5-10 mins and done.
Heat oil, put tadka. Add rai chana dal and
Udad Dal. Roast until the dals become lightly
browned. Then add the hing and bedgi
Udad Dal 0.1 Kg mirch. Then add the Curry Leaves and biled
beans. Add salt and cook until the beans are
Green Chilli, slit in 2 100 gm cooked but yet slightly crunchy. Finally add
Curry Leaves 0.2 L the grated coconut. mix and cook for
another 5-10 mins and done.
Hing 15 gm
Salt 50 gm
Wet Coconut, Grated 0.4 Kg
Wet Coconut (Approx) 1.6 Nos.
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Bhendi Fry in Kaju Magaj Gravy

Yield 25 L
Bhendi 22.5 Kg
Wet Coconut 5 No
Magaj 625 gm Gravy
Kaju Kani 625 gm

Elaichi(Akka) 12.5 gm
Tomato 10 Kg
Hing 25 gm
Curry Leaves 0.25 L
Jeera 62.5 gm
Chounk
Green Chilli 125 gm
Ginger, Grated 250 gm
Sugar 0.125 Kg
Salt 187.5 gm
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Cabbage Capsicum Alu

Yield 10 L
Groundnut Oil 0.5 L
Rai 15 gm
Udad dal 0.15 Kg
Tadka
Hing 10 gm
Curry Leaves 0.3 L
Alu, 1" cube 2.5 Kg Add and cook till red
Capsicum, 1" square 4 Kg

Cabbage, 1.5 cm square 8 Kg
Add in same order. Cook till almost dry
Tomato, chopped 1 cm square 0.5 Kg Add in same order. Cook till almost dry
Salt 130 gm
Haldi 25 gm
Sambhar Masala, everest 50 gm Add & cook for a while
Dhaniya Patta 0.3 L

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Cabbage_ KuNP
Yield 15 L
Coconut Oil 0.75 L
Rai 37.5 gm Heat oil add rai and udad dal. When udad dal
is lightly red add hing, Green Chilli and Curry
Udad dal 0.375 Kg Leaves. When roasted add cabbage. Cook at
high flame so that no water is leached and
Hing 15 gm the sabji is dry. When it is almost cooked add
salt and grated coconut. Roast for few more
Green Chilli, slit in 2 225 gm mins and done.
Curry Leaves 0.6 L
Cabbage, shredded 18.75 Kg
Salt 225 gm
Wet Coconut, grated 1.125 Kg
When the cabbage is almost done add the
Wet Coconut, Reqd 4.5 Nos. salt and coconut. Mix nicely and done.
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Dosa Bhaji : Dry

Yield 60.00 L
Groundnut Oil 2.4 L
Rai 120 gm Heat oil, put tadka. Add cabage. Roast until
Chana Dal 0.48 Kg translucent. Then add the chopped Tomato
and fry until cooked and oil is separated.
Udad Dal 0.48 Kg Then add the powder masala's. Mix. then
add the mashed Alues. Cook nicely and
Hing 60 gm finallly mix in the grated coconut & Dhaniya
patta.
Cabbage, thin & long 3 Kg
Tomato, chopped fine 9.00 Kg
Haldi 120 gm
Salt 840 gm Powder Masala
Sugar 0.6 Kg
Alu, peel,cube 1", boil & mash roughly 51 Kg
Wet Coconut, grated 7.5 nos.
Lemon Juice 0.24 L Remove from fire & mix
Dhaniya Patta, chopped 3L

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ISKCON Mix Veg: Dry ___S

Yield 60 L ISKCON Mix Veg: Dr
French Beans, 1" long 9.00 Kg ALT 1: Heat the oil/ghee. Add Beans and
then alu. Keep Stirring then add capsicum
Alu (1 inch Cube) 12.00 Kg and flower. Keep stirring. Then add the
cabbage and green peas. Meanwhile keep
Capsicum, 1" square 6.00 Kg adding the salt. Cook until all vegs are well
cooked.
Carrot, 4mm Pulao cut 6.00 Kg ALT 2: Separately boil/steam all vegs. Don’t
put any oil/ghee instead put half of this
Cauliflower, big florets 15.00 Kg ghee/oil in that of gravy. Put all this salt in
the gravy.
Cabbage, shredded 6.00 Kg
Green Peas 6.00 Kg
Salt 600.00 gm
Rai 90.00 gm
Jeera 60.00 gm GRAVY
Heat oil/ghee. Put Rai, Jeera & Hing. Then
Hing 48.00 gm put the paste of Ginger, green cillies &
kashmiri Mirch. Cook until water is almost
Ginger, Grated 450.00 gm evaporated.Then add Kashuri methi,
Green Chilli, paste 240.00 gm followed by Haldi & Tomato Puree. Boil for
10-15 mins. Then add the Powder Masala.
Kashmiri Mirchi, Soaked 120.00 gm Keep Boiling Until the gravy is thick and oil
starts surfacing. Then add the cooked veg in
Kasuri Methi 150.00 gm it. Mix .
Haldi 120.00 gm
Tomato, Boil & Puree 12.00 Kg
Powder Masala
Sugar/gud 0.45 Kg
Salt 150.00 gm
Add garam Masala to the cooked sabji. Cook
Dhaniya Patta, Chopped 2.40 L for 5 more mins. Finally mix in Dhaniya patta
& Butter.
Butter (optional) 0.30 Kg
BACK
NOTE: The combiation of Sabji can change as per
availability of veg and budget.
Compiled on
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Jeera Alu with Senghdana

Yield 60 L
Alu, peel, cut & boil 54 Kg
Groundnut Oil 2.1 L
Jeera 240 gm
Heat Oil, Put Chaunk. Add the cut Alues.
Then mix in the salt, and lemon juice. Mix
nicely at the end mix the Groundnut, Kut and
Dhaniya Patta.
Green Chilli, chopped fine 600 gm Heat Oil, Put Chaunk. Add the cut Alues.
Then mix in the salt, and lemon juice. Mix
Hing 48 gm nicely at the end mix the Groundnut, Kut and
Dhaniya Patta.
Ginger, chopped fine 300 gm
Curry Leaves 1.2 L
Haldi (optional) 120 gm
Salt 750 gm
lemon juice 0.3 L
Groundnut, kut 4.5 Kg
Dhaniya patta 3L
BACK
NOTE:
1. If you first boil the Alu then peel & cut and cook
then you have to increase the Alu by 25% to get the
same yield
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Mix Veg : Dry

Yield 10 L
Corn, cook separately. 1.00 Kg
French Beans 1.50 Kg
Gajar 1.00 Kg
Cook the hard sabji's first then the softer
Cauliflower 2.50 Kg ones.
Capsicum 1.50 Kg
Alu, 1" cube 2.00 Kg
Green Peas 1.00 Kg
Heat oil, put rai and hing. Then put the
Rai 25.00 gm sabji's one by one. The harder sabji's first
and the softer ones later. Meanwhile add the
Hing 10.00 gm haldi and salt, so that cooking is faser.When
all sabji's are done add the powder masalas.
Haldi 25.00 gm Cook for 10 more mins and done.
Salt 150.00 gm
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Padval Churchuri
Yield 60 L
Padval, long slice 90 Kg
Groundnut Oil 3.6 L
Put Chaunk. Add Padval. Roast for sometime
Jeera 300 gm and then add salt and haldi. After it is almost
cooked add powder masala. Mix and cook
until done.
and then add salt and haldi. After it is almost
TejPatta 30 gm until done.
Hing 75 gm
Haldi 180 gm
Salt 1080 gm
Powder Masala's. To be added after the sabji
Mirchi Powder 180.00 gm is almost done.
Garam Masala, Bengali (optional) 60 gm
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Papaya Churchuri
Yield 60 L
Papaya, finger chips cut 60 Kg
Groundnut Oil 3.6 L
Hing 60 gm
Haldi 150 gm
Salt 660 gm
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Tondali Churchuri
Yield 10 L
Tondli, long slice 14 Kg
Groundnut Oil 0.6 L
Put Chaunk. Add tondli. Roast for sometime
Hing 10 gm
Haldi 25 gm
Salt 150 gm
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Bhopla Dry_prithvi (Each batch of 6L Maximum)
Yield 6L
Bhopla 8.4 Kg
Groundnut oil 0.084 L
Rai 4.2 gm
Green chilli 63 gm Take fresh bhopla and cut into
squre size. Take kadai and add
Ginger 84 gm all in sequnce in chownk add
Chana dal 0.021 Kg bhopla coock it till it become
Udad Dal 0.042 Kg tender then add salt and
Sambhar Masala after few
Haldi 42 gm minutes add rosted Besan and
Hing 4.2 gm coock for few minutes.
Salt 84 gm
Sambhar Masala 84 gm
Besan 0.042 Kg
Note: Bulk Quantity capsi releases water, kindly make in batche of 6L max
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Mix Veg Dry_Prithvi
Yield 30 L
Groundnut Oil 1.5 L
Jeera 20 gm
Green Chilli 40 gm
Hing 25 gm
French Beans 10 Kg
Carrot 6 Kg
Note: Cut all sabjis in small size
Alu 10 Kg and and take oil and then put
Cauliflower (Cut Weight) 10 Kg chownk and add all sabjis then
Groundnut 1 Kg salt masalas and finally pudina
leaves
Pudina Leaves 400 gm
Pudnia (Approx Reqd) 8 gaddi
Salt 450 gm
Garam Masala 30 gm
Sambhar Masala 30 gm
BACK
Note: cut all vegetables as samosa sabji cutting
Sepu _HG MMP

Yield 8L
Groundnut Oil 1L
Sepu 30 gaddi
Mung dal 1 Kg
Rai 60 gm
Jeera 60 gm
Green Chilli 300 gm
Salt 120 gm
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Complied:
Last Edited On
Kaccha kela _Green Gravy Prithvi Pr

Yield 30 L
Groundnut Oil 0.5 L
Rai 15 gm
Jeera 15 gm Heat oil add all ingradients in
sequnce. If kela cooked 70%
Green Chilli 100 gm then add coconut & dhaniya
Ginger 120 gm patta paste to it and cook.
Hing 20 gm
Kaccha kela 27 Kg
Salt 340 gm
Wet Coconut 6 nos Make a fine paste together add
Dhaniya patta 2L to kela.
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Complied:
Last Edited On
Samosa Bhaji_Dry 320
yeild 350 L
Oil 18.666667 L
Jeera 233.33333 gm
Green Chilli, round cut 466.66667 gm
Hing 396.66667 gm
Haldi 350 gm
Note: Cut all sabjis in small size
Kadipatha 4.6666667 L and and take oil and then put
Ajwain 140 gm chownk and add all sabjis then
Beans, Small cut 116.66667 Kg salt masalas and finally pudina
leaves
Carrot, Small Cut 70 Kg
Alu, Small cut&Boil 116.66667 Kg
Flower(Cut Weight) 116.66667 Kg
Groundnut, fry and mix 11.666667 Kg
Pudina 4666.6667 gm
Salt 5250 gm
Mirchi powder 140 gm
Kitchen King Masala, Govindas 140 gm
Sambar Powder 175 gm
Compiled On 30-Oct-18
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Batata Bhaji with Dosa_VRLP Edited on 18th April

Yield 35 L
Alu, peel, cut, boil & mash 28 Kg
Rai 140 gm
Jeera 140 gm
Chana Dal 0.35 Kg
Udad Dal 0.35 Kg
Green Chilli, chopped 385 gm
Ginger, Paste 385 gm
Hing 35 gm
Cabbage, chopped 1.5 cm square 1.75 Kg
Haldi 87.5 gm
Salt 490 gm
Sugar 0.28 Kg
Wet Coconut, grated(Option) 3.5 nos.
Water 2.8 L
Compiled on
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CapsicumBesan Dry _NSD(Kindly see the note) Each Batch of 6L Max Edited on 3rd June
Yield, Use Khadai for cooking 6L
Capsicum, 2cm cube cut 4 kg
Tomato, sabji cutting 1.6 kg Add the sabji, once chownk is
put, note that besen can be added
Besan, Roasted, add on top 600 gm immidietly after capsicum and
Oil 600 ml cook in low flame by closing lid
Rai 16 gm
Jeera 16 gm
Haldi 20 gm
put chownk as per order and
followed by tamato, capsi and
besen, close lid and cook in low
flame capsicum gets cooked.
put chownk as per order and
Hing 16 gm followed by tamato, capsi and
Curry leaves 0.4 L besen, close lid and cook in low
Green chilli 60 gm flame capsicum gets cooked.
Ginger 10 gm
Hare Krishna!!!
Mirchi powder 20 gm
Dhaniya patta, add on top 0.8 l
Salt, add on after basen 68 gm
Note: Bulk Quantity capsi releases water, kindly make in batches
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Akkha Mung Sabji_dry_SKKP Akkha Mung S

Yield 9.9 L Yield
Akkha Mung 1.98 Kg Akkha Mung
Salt for Boiling 26.4 gm Tamato
Groundnut Oil 0.264 L Alu- small subji cutti
Rai 18.48 gm Sambar Masala
Jeera 31.68 gm Pallavi Goda Masala
Curry Leaves 0.1056 L Wet Coconut, Paste
Hing 13.2 gm Wet Coconut, Requi
Sambar Masala 99 gm Salt
Kashmiri Mirchi Powder 31.68 gm Mirchi Powder
Mirchi Powder 19.8 gm Dhaniya Patha
Ginger 31.68 ml Last Edited on
Haldi Powder 26.4 gm Last Edited on
Salt 66 gm BACK
Tomato Puree 1.452 Kg
Wet Coconut, Paste 0.396 Kg
Wet Coconut, Required Approx 1.65 No
Groundnut, Kut 0.33 Kg
Water 2.112 L
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Akkha Mung Sabji_dry_MCP

Yield 30.00 L
Akkha Mung 6.00 Kg
Tamato 3.00 Kg
Alu- small subji cutting 4.50 Kg
Sambar Masala 300.00 gm
Pallavi Goda Masala 150.00 gm
Wet Coconut, Paste 1800.00 gm
Wet Coconut, Required Approx 7.50 No
Salt 360.00 gm
Dhaniya Patha 1.50 L
Last Edited on
Last Edited on
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Arbi Baingan_dry (RGM)

Yiled 65.00 L
Tubs 1.87 Tubs
Baingan 104.00 Kg
Arbi(fried) 78.00 L
Tamato 33.80 Kg
Tamato gravy 26.00 L
Groundnut oil 1.30 L
Jeera 0.26 kg
Ginger 0.52 L
Black pepper powder 143.00 gm
Hing 124.80 gm
Kashmiri mirchi powder 429.0 gm
MDH Garam Masala 572.0 gm
Brown Sugar 572.0 gm
Salt Sendha 429.0 gm
Black Salt 286.0 gm
Everest Chat masala 546.0 gm
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6
0.3
Beans Gajar Poriyal
Yield 100 10 L
French Beans, 1/2 cm cut, 40 4 Kg
Gajar, 1/2 cm cut 40 4 Kg
Salt 1500 150 gm
Coconut Oil 3 0.3 L
Rai 250 25 gm
Chana Dal 1 0.1 Kg
Udad Dal 1 0.1 Kg
Hing 150 15 gm
Salt 500 50 gm
Wet Coconut, Grated 4 0.4 Kg
SKCON Mix Veg: Dry _w/o Cauliflower
Yield 100 50 L
Alu (1 inch Cube) 25.00 12.50 Kg
Carrot, 4mm Pulao cut 16.00 8.00 Kg
Salt 1000 500.00 gm
Rai 150 75.00 gm
Jeera 100 50.00 gm
Hing 80 40.00 gm
Kashmiri Mirchi, Soaked 200 100.00 gm
Haldi 200 100.00 gm
Tomato, Boil & Puree 20 10.00 Kg
Salt 250 125.00 gm
Butter (optional) 0.5 0.25 Kg
Samosa Bhaji_Dry_w/o flower
yeild 40 10 L
Oil 1.6 0.4 L
Jeera 20 5 gm
Green Chilli, round cut 40 10 gm
Hing 34 8.5 gm
Haldi 30 7.5 gm
Kadipatha 0.4 0.1 L
Ajwain 12 3 gm
Beans, Small cut 12 3 Kg
Carrot, Small Cut 12 3 Kg
Alu, Small cut&Boil 12 3 Kg
Cabbage 6 1.5 Kg
Groundnut, fry and mix 1 0.25 Kg
Pudina 400 100 gm
Salt 450 112.5 gm
Kitchen King Masala, Govi 12 3 gm
Sambar Powder 15 3.75 gm
Akkha Mung Sabji_dry_MCP
10 30.00 L
2 6.00 Kg
1 3.00 Kg
1.5 4.50 Kg
100 300.00 gm
50 150.00 gm
600 1800.00 gm
2.5 7.50 No
120 360.00 gm
15 45.00 gm
0.5 1.50 L
14-Jun-19
15-Jun-19
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Alu Corn cob _VCT Gravy VCT= Varai-Coconut-Tomato
Yield 100 230 L

Corn, 1" cobs(wiegh after cutting) 45 103.5 Kg
Corn Akkha (Approx Required) 64 147.2 Kg Boil together in enough water to cover the corns
until soft.
Salt 500 1150 gm
Haldi 100 230 gm
Alu 12.5 28.75 Kg Boil separately and drain

Jeera 250 575 gm
Curry Leaves 1 2.3 L Put tadka and add the paste below. Cook for
Green Chilli, chopped fine 400 920 gm sometime then add it to the cooked corn with
boiled alu. Add the remaining items.
Hing 100 230 gm
Haldi 150 345 gm
Wet Coconut, grated 5 11.5
Wet Coconut (Approx) 20 46 Nos
Soak all the items except the grated coconut for
Black Elaichi 20 46 gm about 2 hrs.
Make a smooth paste along with coconut. Add to
Elaichi 40 92 gm the chaunk and Cook until oil separtes.Then add
the tomato puree and continue cooking until oil
Lavang 10 23 gm again starts surfaces.
Then add the salt & sugar. Cook for few more mins.
Black Pepper 50 115 gm Add this paste to the boiled corn with the water.
Kashmiri Mirchi 150 345 gm Cook for about 10 mins and finally garnish with
Dhaniya Patta.
Dalchini 25 57.5 gm
Varai, roasted 1.2 2.76 Kg
Tomato, Boil & puree 15 34.5 Kg
Salt 800 1840 gm
Sugar 1.5 3.45 Kg
Dhaniya Patta, chopped 2.5 5.75 L Add at last
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Alu Corn Matar Gajar

Yield 100 60 L
Alu 25.00 15.00 Kg
The proprtion can vary
Corn 5.00 3.00 Kg
Gajar 10.00 6.00 Kg
Salt 1050.00 630.00 gm
Ajwain 40.00 24.00 gm
Green Chilli, chopped 250.00 150.00 gm
Hing 100.00 60.00 gm
Ginger, Grated 1000.00 600.00 ml Put Chaunk in the same order. Cook until oil
separates.
Kasuri Methi 100.00 60.00 gm
Chana Masala 500.00 300.00 gm
Alu, boil & mash 10.00 6.00 Kg
Boiling water 20.00 12.00 L
Assumpti
on Butter (Optional) 1.00 0.60 Kg
To Be added at Last
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Alu Matar Gajar Pattagobhi, with cream

Yield 100 60 L
Alu, 1" cubes 20 12 Kg
Gajar, 1 cm cubes 10 6 Kg
French Beans, 1" long 10 6 Kg To be boiled Separately. Can use paneer and/or
other vegetable combinations also.
Capsicum, 1" square 10 6 Kg
Green Peas/Corn Kernels 10 6 Kg
Cabbage, shredded 20 12 Kg
Jeera 200 120 gm
Put Chaunk. Then add the paste below. Fry until oil
Hing 100 60 gm separates. Then add the tomato puree. Cook until
oil surfaces. Then add the Kaju-magaj paste and
Curry Leaves 1.25 0.75 L powder Masala's. Boil for about 15 mins. Then add
the boiled veggies. Boil for about 10 mins. Finally
Green Chilli, Paste 500 300 gm add the grated khava, cream and Dhaniya Patta.
Haldi 200 120 gm
Dalchini, soak 30 18 gm
Black Elaichi, soak 25 15 gm
Elaichi, soak 50 30 gm To be soaked for 2 hrs, drain water and grind to
fine paste w/o adding water.
Magaj, soak & boil 1000 600 gm
Kaju, soak & boil 500 300 gm
Tomato, boil & puree 15 9 Kg
Pulao Masala, Everest 100 60 gm Powder Masala's
Sugar 1.5 0.9 gm
Salt 1200 720 gm
Khava, grated 2 1.2 Kg
Pulverize together to a smooth puree. Add to the
Milk, warm 3 1.8 L above. Mix
Cream, Amul 5 3L
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Alu Matar Paneer Palak

Yield 100 10 L
Palak, boil & puree. 60 6 gaddi
Palak, weight after sorting 30.00 3.00 Kg
Sugar for Boiling Palak 0.30 0.03 Kg
Haldi For Boiling Palak 30.00 3.00 gm
Paneer 10 1 Kg
Green Peas or Corn Kernels 5 0.5 Kg
Alu, 1" cubes, boiled 25 2.5 Kg
Effective Palak 140.00 14.00 gaddi
Rai 100 10 gm
Jeera 150 15 gm
Dalchini 25 2.5 gm
Elaichi 50 5 gm
Ginger, Chopped Fine 1000 100 gm
Hing 100 10 gm
Haldi 150 15 gm
Tomato, boil & Puree 15 1.5 Kg
Kaju 950 95 gm
Magaj 1400 140 gm
Salt 1200 120 gm
Sugar 1.5 0.15 Kg
Pulao Masala (Everest) 320 32 gm
Cream, Amul 4 0.4 Kg
Butter 2 0.2 Kg
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Last Edited on
Palak Paneer
Yield 100 100 L
Palak, boil & puree. 60 60 gaddi
Palak, weight after sorting 30.00 30.00 Kg
Sugar for Boiling Palak 0.30 0.30 Kg
Haldi For Boiling Palak 30.00 30.00 gm
Paneer 40 40 Kg
Effective Palak 140.00 140.00 gaddi
Rai 100 100 gm
Jeera 150 150 gm
Dalchini 25 25 gm
Elaichi 50 50 gm
Ginger, Chopped Fine 1000 1000 gm
Hing 100 100 gm
Haldi 150 150 gm
Tomato, boil & Puree 15 15 Kg
Kaju 950 950 gm
Magaj 1400 1400 gm
Salt 1200 1200 gm
Sugar 1.5 1.5 Kg
Pulao Masala (Everest) 320 320 gm
Cream, Amul 4 4 Kg
Butter 2 2 Kg
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Last Edited on
Barti Karela HG Ram Nitai Pr

Yield 10 10 L
Karela 5 5 Kg
Salt for Boiling Karela 200 200 gm
lemon juice 0.06 0.06 L
Sugar for Boiling Karela 0.1 0.1 Kg
Haldi for Boiling Karela 50 50 gm
Wet Coconut (By Weight) 0.5 0.5 Kg
Wet Coconut (Approx) 2 2.0 No
Stuffing
Gud 0.5 0.5 Kg
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Last Edited on
Beans Gajar Capsicum in Light Gravy Hg.SGPP

Yield 6 43 L
Beans 1.5 10.8 Kg
Gajar 1.5 10.8 Kg
Capsicum 1 7.2 Kg
Tomoto Puree 1 7.2 Kg
Kasmiri Mirchi 20 144.0 gm
Shengdhana Kut 0.3 2.16 Kg
Oil 0.2 1.44 L
Ginger 42 302.4 gm
Haldi 15 108 gm
Dhaniya Pdr 20 144 gm
Jeera Pdr 15 108 gm
Salt 70 504 gm
Cream 0.25 1.8 L
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Channa sabji_HG SGPP

Yield 45 30 L
Kala Chana 15 10 Kg
Salt, for boiling 375 250 gm
Rai 45 30 gm
Jeera 60 40 gm
Ginger 200 133.33333333 gm
Hing 45 30 gm
Dhaniya patta 1.5 1L
Ginger 200 133.33333333 gm pulverise together
Tomato 8 5.3333333333 Kg
Assumpti Wet Coconut (By Weight) 1.5 1.0 Kg
on Wet Coconut (Approx) 6 4.0 No
Dry coconut 1 0.6666666667 Kg dry roast& pulverise
Salt 320 213.33333333 gm
Chole masala 160 106.66666667 gm
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Complied: 10-Oct-16
Last Edited On
Chole Masala Sabji
Yield 52 520 L
Chole 10.8 108 Kg
Salt 336 3360 gm
Soda 60 600 gm
Tomato, boil & Puree 6 60 Kg
Wet Coconut by Weight 1.44 14.4 Kg
Wet Coconut by No(approx) 7.2 72 No
Magaj 600 6000 gm Gravy
Dhaniya Patta (by wieght, after cutti 0.576 5.76 Kg
Ginger, Akka 288 2880 gm
Jeera 60 600 gm
Hing 30 300 gm
Mirchi Powder 96 960 gm Chownk
Gud 0.6 6 Kg
Chole Masala 168 1680 gm
Salt 360 3600 gm
Assumpti Boiled Chole to be made as gravy 2.4 24 L
on Dhaniya Patta 0.72 7.2 L
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Complied: 3-Apr-17
Last Edited On
Mogar Ki Sabji_sgpp
Yield 100 10 L
Mung Dal 30 3 Kg soak for one hour Half Boiled
Rai 125 12.5 gm
Jeera 125 12.5 gm
Salt 875 87.5 gm
Tomato, chopping 22.5 2.25 Kg
Palak, cutting 22.5 2.25 gaddi
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Mungsprouts Sabji
Yield 30 80 L
Akkha Mung/Matki 4.4 11.733333333 Kg
Salt for Boiling 80 213.33333333 gm
Rai 56 149.33333333 gm
Jeera 96 256 gm
Curry Leaves 0.32 0.8533333333 L
Hing 40 106.66666667 gm
Pallavi Goda Masala 280 746.66666667 gm
Ginger 96 256 ml
Salt 200 533.33333333 gm
Tomato Puree 4.4 11.733333333 Kg
Wet Coconut, Paste 1.2 3.2 Kg
Wet Coconut, Required Approx 5 13.333333333 No
Groundnut, Kut 1 2.6666666667 Kg
Water 6.4 17.066666667 gm
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Alu Matar Flower Gajar Paneer

Yield 100 10 L
Gajar, 1 cm cubes 10 1 Kg
French Beans, 1" long 10 1 Kg To be boiled Separately. Can use paneer and/or
other vegetable combinations also.
Paneer 10 1 Kg
Green Peas 10 1 Kg
jeera 200 20 gm
Put Chaunk. Then add the paste below. Fry until oil
Hing 100 10 gm separates. Then add the tomato puree. Cook until
oil surfaces. Then add the Kaju-magaj paste and
Curry Leaves 1.25 0.125 L powder Masala's. Boil for about 15 mins. Then add
the boiled veggies. Boil for about 10 mins. Finally
Green Chilli, Paste 500 50 gm add the grated khava, cream and Dhaniya Patta.
Haldi 200 20 gm
Black Elaichi, soak 25 2.5 gm
Elaichi, soak 50 5 gm To be soaked for 2 hrs, drain water and grind to
fine paste w/o adding water.
Wet Coconut, Reqd (approx) 12 1.2 Nos.
Tomato, boil & puree 15 1.5 Kg
Pulao Masala, Everest 100 10 gm Powder Masala's
Sugar 1.5 0.15 Kg
Salt 1200 120 gm
Cream, Amul 5 0.5 L
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Alu Matar Phulgobhi Rasawala_Thick Maharastrian

Phulgobhi (cut Wt.) 18 60 Kg
Green Peas 8 0 Kg The proprtion can vary according to taste, budget
and availabilty of vegs.
Alu 10 8 Kg Boil separately each one of these.
Effective wt 36.5 66.8 Kg

Yield 100 183.01369863 L
Rai 125 228.76712329 gm
Jeera 200 366.02739726 gm Heat oil. Put Tadka from jeera to Hing. Then add
the paste of Dhaniya Patta, ginger & Green Chilli.
Hing 125 228.76712329 gm Then Add cabbage, Cook for few mins. Then add
the goda masala and shenghdan powder. Cook for
Ginger, chopped 750 1372.6027397 gm few mins, then add the paste. Cook until oil
separtaes. Add boiling water & salt.Boil until oil
Green Chilli, chopped 250 457.53424658 gm comes to surface, add the flower. Boil for 5-10
Haldi 200 366.02739726 gm mins. add kokam/lemon juice and dhaniya patta
Cabbage, 1.5 cm square 5 9.1506849315 Kg

Kala/Goda Masala 500 915.06849315 gm
Tomato, Boil & puree 15 27.452054795 Kg
Groundnut, raosted & Skinned 1 1.8301369863 Kg make coarse powder
Khopra, sliced 3 mm chips cutting 1 1.8301369863 Kg

Wet Coconut, grated 2.5 4.5753424658 Kg Fry khopra slices, Kahmiri mirch in the chaunk oil
and use the same oil for chaunk. Grind to a Fine
Wet Coconut (Approx) 10 18.301369863 Nos paste with roasted groundnuts and grated
coconut.
Groundnut, raosted & Skinned 1 1.8301369863 Kg
Water (approx) 20 36.602739726 L
Salt 1350 2470.6849315 gm
Lemon Juice 0.5 0.9150684932 L
Add at last
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Alu Matar/Corn RGM

Alu 28 6 Kg
Green Peas or Corn 20.4 2 Kg
Yield 100 15.5 L
Ajwain 50 7.75 gm
Heat oil/ghee. Put ajwain, followed by Green Chilli
Green Chilli, chopped 400 62 gm and ginger. Roast until ginger is crisp. Then add the
hing followed by Kasuri Methi. Immediately add
Ginger, Chopped 750 116.25 gm the below items.
Hing 125 19.375 gm
Capsicum, 1.5 cm square 5 0.775 Kg
Cabbage, 1.5 cm sqaure 5 0.775 Kg
Chana Masala 500 77.5 gm Add Capsicum to the above roast for few mins at
Haldi 50 7.75 gm high flame then add the cabbage, continue
roasting until cabbage turns translucent. Then add
Tomato, boil & puree 10 1.55 Kg the Tomato cook until they are soft followed by the
channa masala, Haldi, Tomato Puree, salt and
Salt 1250 193.75 gm sugar. Cook until oil surfaces.Now add the cooked
alu and Matar/corn. Boil for about 10 mins. Add
Sugar 1.00 0.16 Kg water if reqd.
Finally add Dhaniya Patta and butter(if using)
Butter (Optional) 1.00 0.16 Kg
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Alu Padval in VCT gravy

Yield 100 10 L
Alu, 1" cube 5 0.5 Kg
Boil alu with salt and haldi, then drain. Cook until
Salt 500 50 Kg slightly stiff.
Haldi 50 5 gm
Jeera 50 5 gm Heat oil and cook the cut padva in it, add salt after
sometime. Cok until tender.
Padval, slit each in 4-6 pieces 70 7 Kg
Salt 500 50 gm
Jeera 200 20 gm Heat The Oil. Put jeera, bedgi mirch, chopped
Ginger, Chopped 600 60 gm ginger and Green Chilli. Roast until ginger is crisp
and brown. Then add the hing followed by Curry
Green Chilli, chopped 400 40 gm Leaves, after that add the haldi and then the paste
below. Cook until oil starts separtaes. Then add the
Hing 100 10 gm tomato puree and cook again until oil starts
surfacing. Add salt, sugar and cooked veggies.
Haldi 200 20 gm
Wet Coconut, reqd 20 2 Nos
Elaichi 40 4 gm
Black Elaichi 20 2 gm Soak all items except coconut for about 2 hrs. Then
make a smooth paste of it along with the coconut.
Black Pepper 50 5 gm Use very little or no extra water.

Dalchini 25 2.5 gm
Varai, roasted 1.2 0.12 Kg
Tomato, boil & puree 15 1.5 Kg
Salt 500 50 gm
Sugar 1 0.1 Kg
Dhaniya Patta, chopped 2.5 0.25 L Add at last
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Arbi Patta Sabji 1 ___S

Yield 100 60 L
Arbi Patta, (Small) 400 240 Gaddi
Boil together until almost done. Then add the
Water 25 15 L below mixture. Boil until ebverything is well
cooked. Then add the gud, mix and boil for 5 mins.
Besan 2.5 1.5 Kg Then put chaunk, bring to a boil and done.
Imli 3000 1800 gm
Boil Together. Grind 1/3rd of it with 1/3rd of boiled
Chana Dal (Soak) 5 3 Kg leaves and stems
Salt 1000 600 gm
Haldi 125 75 gm
Gud 6.25 3.75 Kg Add before chaunk & boil for 5 mins

Rai 250 150 gm
Chaunk
Hing 100 60 gm
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NOTE: Get Arbi patta with black stem, not green.
Aviyal Kerela
Assumpti Yield 100 15 L
on
Total 75 11.25 Kg
Suran 12.5 1.875 Kg
Bhopla 25 3.75 Kg
Boil separately in Steamer with Curry Leaves &
Kohla 25 3.75 Kg little haldi.
Kaccha kela 75 11.25 Nos.
Drumstick 10 1.5 Kg
Salt 1500 225 gm
Haldi 50 7.5 gm
Wet Coconut 9.5 1.425 Kg
Grind To a fine paste
Dahi, not too sour 15 2.25 L
Jeera 150 22.5 gm
Coconut Oil 3 0.45 L Add at last
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Besan (Pitla)
Yield 100 10 L
Besan, fine 7.5 0.75 Kg
Dahi 10 1L
Make a smooth batter. Use either of Color Band
Water 10 1L
Water 20 2L
Groundnut Oil 3 0.3 ml
Rai 150 15 gm
Jeera 125 12.5 gm
Hing 100 10 gm
Green Chilli, paste 1000 100 ml
Curry Leaves 1.5 0.15 L Put Chaunk. Add water & Salt boil. Put off the fire
and add besan batter in it. Stir nicely to avoid
Palak, chopped fine 30 3L lumps. Then cook until done
Palak, reqd (approx) 15 1.5 gaddi
Methi Patta, chopped 30 3L
Methi gaddi Reqd (approx) 90 9 gaddi
Cabbage, 1 cm square 7.5 0.75 Kg
Haldi 150 15 gm
Salt 1000 100 gm
Water 62.5 6.25 L
Dhaniya Patta** 4 0.4 L Add at Last
** Not reqd if using methi or Palak
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Bhendi with Groundnut Kaju Gravy

Yield 100.00 20 L
Bhendi 65 13.00 Kg
Alu 25 5.00 Kg
Tomato 30 6.00 Kg
Cabbage 5.00 1.00 Kg
Kashimiri Mirchi 650 130 gm
Kaju 1400.00 280.00 gm
Magaj 700.00 140.00 gm
Green Chilli 650.00 130 gm
Dalchini 35 7 gm
Lavang 35 7 gm
Elaichi 35 7 gm
Star Phool 35 7 gm
Javitri 35 7 gm
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Capsicum salan_ RAP

Yield 17 8L
capsicum, raw wt 8 3.76 Kg
Groundnut Oil, for roasting capsicu 0.2 0.09 L
Haldi 10 4.71 gm Chaunk.
kalonji 25 11.76 gm
cabbage 1 0.47 Kg
Wet Coconut (By Weight) 1 0.47 Kg
White til 0.75 0.35 Kg Gravy
Imli 100 47.06 gm
Boiling water 5 2.35 L
Salt 150 70.59 gm
Pudina Leaves 100 47.06 gm
Pudina (Approx Required) 2 0.94 gaddi
Jeera Powder 50 23.53 gm Finally add Dhaniya Patta and

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Last Edited on
Chole_New
Chole 20 30 Kg Proportion can vary with budget & taste
preference
Alu 0 25 Kg
Effective chole Wt 25 47.5 Kg
Salt for Alu 0 300 gm
For Boiling Alu
Haldi for Alu 0 125 gm
Salt for Boiling Chole 1000 1500 gm
Yield 100 190 L
Jeera 200 380 gm
Heat oil put tadka, then add the below paste roast
Ajwain 50 95 gm until oil separates. Then add haldi and Tomato
puree. Cook until oil starts surfacing. Then add the
Lavang 6 11.4 gm Kasuri methi and Masala Powder's.
Tejpatta 20 38 gm
Hing 150 285 gm
Saunf 100 190 gm
Masala Paste
Black Pepper 25 47.5 gm Soak together for about 1-2 hr. Drain and preserve
the water. Use it for grinding if reqd or add to the
Elaichi 25 47.5 gm tomato puree.Grind to a fine paste along with
ginger and Green Chilli using no water or very little
Black Elaichi 25 47.5 gm water.
Lavang 6 11.4 gm
Dalchini 20 38 gm
Haldi Powder 200 380 gm
Tomato, Boil & Puree 30 57 Kg
Kasuri Methi, lightly Roasted 200 380 gm
Jeera Powder 100 190 gm Powder Masala
Gud 2 3.8 Kg Add to the above gravy and boil for 5-10 mins.
Grind 1/5th of the chole into coarse
Salt 250 475 gm paste. Add this along with boiled Chole.Then add
Black salt 250 475 gm the boiled aloo. Boil for about 10 mins.
Amchur Powder 100 190 gm

Garam Masala 100 190 gm Add garam Masala to the cooked sabji. Cook for 5
more mins. Finally mix in Dhaniya patta.
Dhaniya Patta, Chopped 2.5 4.75 L
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Chole Paneer_ HG RRP modified

Yield 100 300 L
Paneer 25 75 Kg
Chole 12.5 37.5 Kg
Salt 650 1950 gm
Soda 125 375 gm
Tomato, boil 40 120 Kg
Kaju 2500 7500 gm
Magaj 1500 4500 gm
Haldi 100 300 gm
Jeera 200 600 gm
Hing 150 450 gm
Tejpatta 40 120 gm
Salt 1000 3000 gm
Chole masala(everest) 350 1050 gm
Sugar 1 3 Kg
Dhaniya 3.5 10.5 L
Cream 4 12 L
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Dahi Bhendi
Yield 100 12 L
Rai 100 12 gm Heat The oil, put chaunk then add the Bhendi.
Cook for about 10 mins, then add the salt. Keep
Jeera 100 12 gm cooking until the Bhendi's are well cooked and
done.
Bhendi, 2" long pieces 70 8.4 Kg
Salt 800 96 gm
Rai 100 12 gm
Jeera 100 12 gm
Heat oil, put Tadka in the same order.Then add the
Curry Leaves 1 0.12 L well beaten dahi. Put off gas, mix sugar & salt.
Then add the Cooked Bhendi and Grated coconut.
Green Chilli, paste 400 48 gm Mix. Done.
Dahi, fresh & thick, beaten 60 7.2 L
Sugar 1.2 0.144 Kg
Salt 400 48 gm
Wet Coconut, grated 10 1.2 Nos. For Garnishing
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Dodka (Wet)
Yield 100 50 L
Dodka 110 55 Kg
Mung dal, soak for 1 hr 2.5 1.25 Kg Optional

Jeera 250 125 gm Put chaunk in the same order then add dodka
cook for few 5-7 mins. Then add the soaked Mung
Green Chilli, chopped 250 125 gm dal & salt and cook until dodka is cooked
completelyt. Then add the paste below. Boil for 5
Ginger, Chopped 500 250 gm mins more. Then add the last 3 items. Cook for 5
more mins and done.
Hing 75 37.5 gm
Haldi 250 125 gm
Dhaniya 150 75 gm
ALT 1: Soak all the spices in water for about 2 hrs
Jeera 100 50 gm and then grid them along with coconut to a fine
paste.
Kashmiri Mirchi 150 75 gm ALT 2: dry roast the spices, cool and powder them
in mixer and then mix it in grated coconut and
Wet Coconut, grated 5 2.5 Kg make afine paste
Wet Coconut, reqd 20 10 Nos.
Salt 1150 575 gm
Sugar 0.75 0.375 Kg
Dhaniya Patta 4 2L
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Doodhi Chana Dal

Yield 100 30 L
Doodhi (1" cubes) 50 15 Kg
Tejpatta 100 30 gm
Heat ghee/oil. Put tadka from Tejpatta to Ginger.
Jeera 250 75 gm Then add Doodhi and salt, and roast it in the
Groundnut Oil, for 10-15 mins. Then add the
Byadgi Mirchi, broken 100 30 gm parboiled chana dal. Add boiling water and cook
unil the doodhi is tender. After that add the
Hing 50 15 gm coconut paste and the powder masala's. Cook for
Haldi 200 60 gm few more mins. Then put the ghee & garam masala
tadka. Mix dhaniya patta.
Ginger 500 150 ml
Chana dal, Saok & parboil 5 1.5 Kg
Salt 1250 375 gm
Boiling Water (Approx) 50 15 L
Wet Coconut, grated 15 4.5 Nos. make fine paste
Mirchi powder 40 12 gm Powder Masala's
Amchur Powder 150 45 gm

Sugar/gud 1 0.3 Kg
Ghee 0.5 0.15 L
Add at last.
Add at last.
Garam Masala 150 45 gm Heat ghee put the garam masala in it and put in
the sabji. Add Dhaniya Patta & mix.
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Doodhi Mungdal
Yield 100 20 L
Doodhi (1" cubes) 90 18 Kg
Tejpatta 75 15 gm
Black Elaichi, crushed 50 10 gm Heat ghee/oil. Put tadka from Jeera to Ginger.
Jeera 250 50 gm Then add Mungdal and roast it in the Groundnut
Oil for sometime, until it darkens a few shades.
Byadgi Mirchi, Broken 150 30 gm Then add the doodhi and salt. Roast for few more
mins. Then add water and cook unil the doodhi is
Hing 50 10 gm tender and mung dal is almost dissolved. After that
add the coconut paste and the powder masala's.
Haldi 250 50 gm Cook for few more mins and add the remaining
items. Done.
Mung dal 4.5 0.9 Kg
Salt 1100 220 gm
Boiling Water (Approx) 20 4L
Wet Coconut, grated 15 3 Nos. make fine paste
Powder Masala's
Garam Masala (optional) 100 20 gm
Sugar/gud 1 0.2 Kg
Add at last.
Ghee (Optional) 0.5 0.1 L If you don’t want sour taste you may avoid Kokam
juice/lemon juice.
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Doodhi sabji
Assumpti Yield 100 20 L
on Groundnut Oil 2.5 0.5 L
Rai 200 40 gm
Jeera 200 40 gm Put Chaunk. Then add Doodhi followed by salt.
Cook until almost cooked. Then add chopped
Curry Leaves 2 0.4 L Tomato, black pepper powder and Mirchi Powder.
Cook until doodhi is fully cooked. Now add boiling
Green chilli, chopped 250 50 gm water,shenghdana powder, Phutana Dal, Powder
and sugar. Cook for 10 mins more. Garnish with
Ginger, Chopped 500 100 gm dhaniya patta and coconut.
Hing 100 20 gm
Haldi 250 50 gm
Doodhi, 1 cm cube 75 15 Kg
Salt 1350 270 gm
Tomato, chopped 20 4 Kg
Add to above and cook until doodhi is properly
Mirchi Powder 100 20 gm cooked
Boiling Water (approx) 20 4L
Shendhdana Powder, fine 2 0.4 KG
Phutana Dal, Powder 2 0.4 KG
Add to above and boil for 10 mins.
Sugar 1 0.2 gm
Wet Coconut, Grated 2.5 0.5 Kg
Dhaniya Patta 2.5 0.5 L Add at Last
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Dosa Bhaji Wet South Indian

Yield 100.00 70 L
Capsicum, 1 cm square 5.00 3.50 Kg ALT 1: Add in the same order to the chaunk
Cabbage, 1 cm square 5.00 3.50 Kg one by one. Add the veg only when previous
veg is cooked
Tomato, chopped 10.00 7.00 Kg ALT 2: We can separately boil carrot and green
peas, and add them after Alues are added.
Green Peas, parboil separately 5.00 3.50 Kg
Alu, peel,1" cube, boil & mash 55.00 38.50 Kg
Rai 200.00 140.00 gm
Chana Dal 0.40 0.28 Kg Heat oil. Put chaunk. Then add the carrot.
When carrot is tender, add capsicum. When
Udad Dal 0.40 0.28 Kg capsicum is little soft add the green peas.
When peas are soft add the chopped Tomato.
Green Chilli, chopped fine 400.00 280.00 gm Mix for few mins then add the boiling water
1.75 L ( saved from the boiling of Alues) and salt.
Curry Leaves 2.50 Then add the mashed Alues and mix
Hing 50.00 35.00 gm vigorously else it will form lumps. Also add
Dhaniya patta & Lemon juice when the gravy
Haldi 150.00 105.00 gm has become smooth.
Sambhar Masala, Everest 400.00 280.00 gm
Salt 1500.00 1050.00 gm
Hot Water (saved from boiling Alues 35.00 24.50 L
Add at last
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Dum Aloo_new ALT 1:Peel & boil along with salt & haldi until
Yield 100 75 L cooked but slightly firm. Then drain the water.
ALT 2: If we are using the baby Alues, we can
Baby Alu, peel & Boil 50 37.5 Kg parboil, drain and fry them or directly fry them.
This way the sabji is tastier, however it becomes
Alu, peeled, 1.5" cubes & Boil 50 37.5 Kg very heavy and oily. NOTE: If we are directly frying
then we have to add 9 gm / 1liter sabji more salt in
Salt 1250 937.5 gm the gravy.
Haldi 150 112.5 gm
Mustard Oil 5 3.75 L
Jeera 200 150 gm
Ajwain 50 37.5 gm Heat oil put tadka in same order upto Green Chilli.
Roast until ginger is crisp and brown. Then add
Tejpatta 20 15 gm hing followed by the below paste roast until oil
separates.
Hing 150 112.5 gm
Kashmiri Mirchi (w/o cream) 200 150 gm
Kashmiri Mirchi(with cream) 400 300 gm
Saunf 50 37.5 gm Masala Paste
Soak together for about 1-2 hr. Drain and preserve
Black Pepper 40 30 gm the water. Use it for grinding if reqd or add to the
Elaichi 50 37.5 gm tomato puree.Grind to a fine paste.
Add to the above tadka, cook until oil separates
Black Elaichi 25 18.75 gm out.
Lavang 8 6 gm
Add haldi to above followe dby toatato puree. Boil
Tomato, Boil & Puree 50 37.5 Kg until oil starts surfacing. Then add the Kasuri
Methi. Boil for 5 mins.
Methi. Boil for 5 mins.
Powder Masala
Add to the above gravy and boil for 5-10 mins.
Sugar 2 1.5 Kg Then add the boiled/fried aloo. Boil for about 10
mins.
Salt 600 450 gm
Add garam Masala to the cooked sabji. Cook for 5
Dhaniya Patta, Chopped 3 2.25 L more mins. Finally mix in cream (if using) and
Dhaniya patta.
Cream, Amul* (optional) 5 3.75 L
* For every liter of cream used reduce tomato by 1 kg and increase
kashmiri mirch by 20 gm.
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Gobi Matar Paneer

Yield 100 60 L
Cauliflower (Weigh after Cutting) 35 21 Kg
Green Peas 10 6 Kg
Paneer 25 15 Kg
Tomato 35 21 Kg
Cream 3.5 2.1 L
Butter 0.75 0.45 Kg
Jeera 216 130 gm
Hing 205 123 gm
Ginger 600 360 gm Tadka
Haldi 160 96 gm
Kasuri methi 57 34 gm
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ISKCON Mix Veg: Wet

Yield 100 100 L
Groundnut Oil 2.5 2.50 L ALT 1: Heat the oil/ghee. Add Beans followed by
French Beans, 1" long 10.00 10.00 Kg carrot and then alu. Keep Stirring then add Flower
and capsicum Keep stirring. Then add the cabbage
Carrot, 4mm Pulao cut 10.00 10.00 Kg and green peas. Meanwhile keep adding the salt.
Cook until all vegs are well cooked.
Alu (1 inch Cube) 20.00 20.00 Kg ALT 2: Separately boil/steam all vegs. Don’t put
any oil/ghee instead put half of this ghee/oil in that
Cauliflower, big florets 20.00 20.00 Kg of gravy. Put all this salt in the gravy.
Capsicum, 1" square 10.00 10.00 Kg Alt 3: We can parboil vegetables like carrot,
beans, green peas and flower. Then in the oil we
Cabbage, shredded 5.00 5.00 Kg put capsicum and cabbage then one by one the
aparboiled vegetables.
Salt 900 900.00 gm
Groundnut Oil 2 2.00 L Haet oil/ghee put rai and hng. Add the paste below
cook until oil separtes. The add Haldi and Tomato
Rai 150 150.00 gm puree. Cook until oil surfaces. Then add the
masala's below.
Hing 250 250.00 gm
Green Chilli, paste 400 400.00 gm Saok Kashmiri mirch & MAGAJ FOR 2 HRS. then
paste it with Green Chilli and Ginger.
magaj 2500 2500.00 gm
Haldi 200 200.00 gm
Add to above and cook until oil surfaces.
Kasuri Methi, roasted lightly 200 200.00 gm
Dhaniya Powder 200 200.00 gm Add to the above gravy and boil for about 10 mins.
Then add the cooked vegetables in it. Add garam
Jeera Powder 150 150.00 gm masala and cook for 5-10 mins more. Finally add
the Dhaniya Patta and Butter(if using)
Salt 300 300.00 gm
Add garam Masala to the cooked sabji. Cook for 5
Dhaniya Patta, Chopped 4 4.00 L more mins. Finally mix in Dhaniya patta & Butter (if
using)
Butter (optional) 1 1.00 Kg
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NOTE: The combiation of Sabji can change as per availability of veg and budget.
Italian Chole
Yield 100 60 L
Chole, soak > 6 hr 21 12.6 Kg
Boil together until tender. Don’t discard the boiling
Boiling Water (approx) 15 9L water. If boiling in boiler, add the salt to the gravy
Salt 750 450 gm
Butter 2.5 1.5 Kg
Tejpatta 20 12 gm Melt butter at low flame. Then heat it. Then add
Hing 150 90 gm the other items.of tadka. Finally add the tomato
puree and cook until thick and well done.
Black Pepper Powder, fresh 150 90 gm Then add the Powder masala, cook for 10 mins.
Add cooked chole, mix, bring to aboil. Add the
Haldi 100 60 gm palak, boil for 10 mins. Then add parsley and basil.
Boil.
Kashmiri Mirchi, soak & Paste 150 90 gm
Tomato, boil,drain & puree 35 21 Kg
Salt 500 300 gm
Sugar 1.6 0.96 Kg
Rosemary, dry crushed 100 60 gm Powder masala.
Add to the above and cook for 10 mins. Then add
Oregano, dry 75 45 gm the cooked chole along with the water.
Basil Leaves, chopped 1500 900 gm
discard thick stem. 40% wastage
Basil, Reqd (approx) 3000 1800 gm
Butter/Olive Oil 2 1.2 Kg/L
Add at last and mix
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Italian Chole_Thin
Yield 100 60 L
Chole, soak > 6 hr 16 9.6 Kg
Boil together until tender. Don’t discard the boiling
Boiling Water (approx) 10 6L water. If boiling in boiler, add the salt to the gravy
Salt 600 360 gm
Butter 2.5 1.5 Kg
Hing 150 90 gm Melt butter at low flame. Then heat it. Then add
the other items.of tadka. Finally add the tomato
Black Pepper Powder, fresh 150 90 gm puree and cook until thick and well done.
Then add the Powder masala, cook for 10 mins.
Haldi 125 75 gm Add cooked chole, mix, bring to aboil. Add the
palak, boil for 10 mins. Then add parsley and basil.
Kashmiri Mirchi Powder 250 150 gm Boil.
Tomato, boi,drain & puree 25 15 Kg

Salt 400 240 gm
Brown Sugar 1 0.6 Kg Powder masala.
Add to the above and cook for 10 mins. Then add
Pulav Masala, Everest 500 300 gm the cooked chole along with the water.
Palak, chopped 32 19.2 Gaddi Add to the above and boil for 10 mins
Parsley leaves only 250 150 gm
discard stems. 60% wastage
Parsley reqd (approx) 750 450 gm
Basil Leaves, chopped 1500 900 gm
discard thick stem. 40% wastage
Basil, Reqd (approx) 3500 2100 gm
Butter/Olive Oil 1.25 0.75 Kg
Add at last and mix
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Lauki Kofta _Ajcp

Gravy Yeild 100 20 L
Tomato 45 9 Kg
Kaju Tukda 2250 450 gm Boil together and make a fine Puree
Magaj 2250 450 gm
Oil 5 1L
Haldi 225 45 gm
Hing 150 30 gm
Ginger 900 180 gm
Add all in sequence and at last add
Green Chilli 360 72 gm cream
Tomoto Km Gravy 54 10.8 L
Salt 800 160 gm
Sugar 1.54 0.308 Kg
Cream 8 1.6 L
Kofta Balls
Yield 400 360 No
Doodhi 20 18 Kg Grate doodhi and add salt to it & keep it for
Salt 350 315 gm 2hrs
After removing water from lauki add
Salt 80 72 gm all these ingredients& mix all nicely
Soda 8 7.2 gm
Haldi 60 54 gm
Hing 60 54 gm
Ginger 80 72 gm
Besan 1.25 1.13 Kg
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General Consumption per devotee:
Kofta Gravy-180ml
Kofta Balls -5 Each
Kofta
Yield 125 12 L
Cabbage, Shredded fine 20 1.92 Kg
Carrot, grated fine 15 1.44 Kg Mix all these items together (except Rava). Alow to
stand for 30 mins. Then squeeze out excess water
French Beans, chopped fine 5 0.48 Kg liquid. Now mix the rava in the this vegetable
mixture and allow it to absorb liquid for 15-20
Ginger, chopped fine 1000 96 gm mins. Then mix in the powder masala. Then mix
the mashed alu. Finally mix in the besan as reqd to
Green Chilli, chopped fine 750 72 gm make semi soft dough. Make balls of desired size
Dhaniya Patta, chopped 4 0.384 L and fry them in oil at low flame.
Salt 800 76.8 gm

Rava Bharik 2.5 0.24 Kg
Hing 100 9.6 gm
Salt 250 24 gm
Powder Masala's
Mirchi Powder 100 9.6 gm Mix all together. Shift through a seive to mix
Black Pepper Powder 100 9.6 gm nicely and break lumps (if any)
Add to the above mixture. Mix thouroughly
Chat Masala 250 24 gm
Alu, boil, peel & mash 15 1.44 Kg
Mash nicely and mix in the above mixture.
Green Peas, boil, drain & mash 7.5 0.72 Kg
Soda 150 14.4 gm Mix together by shifting through a seive. Add to
the above mixture and mix nicely.
Besan 5 0.48 Kg
Total Kofta Balls (approx) 2000 192 Kofta's
Gravy Volume 100 9.6 L
Jeera 250 24 gm Heat oil put tadka, then add the below paste roast
until oil separates. Then add haldi and Tomato
Ajwain 100 9.6 gm puree. Cook until oil starts surfacing. Then add the
Kasuri methi and Masala Powder's.
Tejpatta 25 2.4 gm
Hing 150 14.4 gm
Ginger 750 72 gm
Saunf 75 7.2 gm Masala Paste
Soak together(except ginger & Green Chilles) for
Black Pepper 50 4.8 gm about 1-2 hr. Drain and preserve the water. Use it
for grinding if reqd or add to the tomato
Elaichi 40 3.84 gm puree.Grind to a fine paste along with ginger and
40 3.84 gm Green Chilli using no water or very little water.
Black Elaichi
Lavang 20 1.92 gm
Dalchini 40 3.84 gm
Varai, Roasted 1 0.096 Kg
Kasuri Methi, lightly Roasted 300 28.8 gm
Jeera Powder 250 24 gm Powder Masala
Add to the above gravy and boil for 5-10 mins.
Sugar 1.5 0.144 Kg Then add the boiled/fried aloo. Boil for abot 10
mins.
Salt 750 72 gm
Besan 1 0.096 Kg Add to above and bring to a boil.
Garam Masala 250 24 gm Add garam Masala to the cooked sabji. Cook for 5
more mins. Finally mix in cream (if using) and
Cream, Amul (optional) 10 0.96 L Dhaniya patta.
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Matar Paneer ___S

Yield 100 40 L
Groundnut Oil 5 2L
Dalchini, small pieces 15 6 gm
Star Phool 25 10 gm Heat oil/ghee. Put the akha garam masala. Then
add the green chilli and Ginger, Grated. Cook until
Black Elaichi, crushed 30 12 gm the water is almost evaporated. Add hing and
haldi ( avoid if we want a light colored gravy) .
haldi ( avoid if we want a light colored gravy) .
Jeera 200 80 gm Immediately add the paste below. Cook until oil
separate. Then add Tomato puree. Cook until oil
TejPatta 25 10 gm starts surfacing.
Then add the pulao masala, Kasuri Methi, salt and
Lavang 10 4 gm sugar. Boil for another 10 mins.
Put paneer and boil for another 1o mins.
Elaichi, crushed 20 8 gm Finally add the Garam masala, cream and grated
Khava. Bring to a boil.
Javitri 25 10 gm Finally add the Dhaniya Patta and Butter. Put off
the flame.
Hing 100 40 gm
Ginger, paste 750 300 gm
Haldi 125 50 gm
Magaj 1000 400 gm Soak kaju, magaj, khus & kismis fo 2-3 hrs and
grind to a fine paste along with other ingredients.
Kismis(optional) 1000 400 gm
NOTE: If we want reddish gravy then use kashmiri
Black Pepper 25 10 gm mirch and
if we want light yellowish red gravy then instead
Green Chilli 100 40 gm add Green Chilli.
Kashmiri Mirchi (Soak) 300 120 gm
Elaichi 25 10 gm Tomato Puree
Boil/steam the tomato and puree with the other
Dalchini 15 6 gm ingredients.
Tomato 55 22 Kg
Pulao masala, Everest 200 80 gm
Salt 850 340 gm Add to the boiling puree and Boil for another 10
mins.
Sugar 1.5 0.6 Kg
Green Peas 25 10 Kg
Add To Above. Boil for 10 mins
Paneer (diced to 1" cubes) 20 8 Kg
Cream 10 4 Kg
Khava, grated 2 0.8 Kg
Put off flame and add
Butter 2.5 1 Kg
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Methi Malai Matar 2

Yield 100.00 60.00 L
Ghee 1.50 0.90 L Heat ghee & roast at high temp until all water is
evaporated + 5 mins more
Methi, chopped 50.00 30.00 Bundles
Green Peas, parboil 20.00 12.00 Kg Parboil with min water.
Paneer, 1" cube 15.00 9.00 Kg

Kaju Tukda 4000.00 2400.00 gm
Sugar 1.50 0.90 Kg Boil together, cool and pulverize to fine paste.
Salt 800.00 480.00 gm

Milk 30.00 18.00 L
Varai 1.65 0.99 Kg
Ghee 0.30 0.18 L Make Phirni.
khava, grated 4.00 2.40 Kg
Ghee 1.50 0.90 L
Heat ghee add Akkha garam masala, jeera,
Akkha Garam Masala 500.00 300.00 gm ginger and hadi. Immediately put the paste
Jeera 200.00 120.00 gm below. Cook while constantly stirring. When
ghee starts leaving sides add the boiled peas
ginger 800.00 480.00 gm with water. Then add the garam masala,
khava, sugar and cream. Add Roasted Methi,
Haldi 50.00 30.00 gm salt. Finally stir in the butter
Garam Masala 250.00 150.00 gm
Butter 1.00 0.60 Kg
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Last Edited on
Misal SGPD
Yield 150 150 L
Matki 7 7 Kg
Salt for Boiling matki 450 450 gm
Watana White 1.5 1.5 Kg
Watana Green 1.5 1.5 Kg
Tomato Puree 40 40 Kg
Groundnut Oil 2 2L
Rai 150 150 gm
Hing 150 150 gm

Cabbage 3 3 Kg
Misal Masala 1500 1500 gm
Salt 1500 1500 gm
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Mix Veg in CG Gravy

Yield 100 60 L
Alu, Cube Cutting 8 4.8 Kg
Gajar, 1 cm cubes 8 4.8 Kg ……………………………………………….
Cauliflower, medium size 8 4.8 Kg
French Beans, 1" long 8 4.8 Kg
Capsicum, 1" square 8 4.8 Kg
Green Peas 2 1.2 Kg
Ginger, Chopped 780 468 gm and ginger. Roast until ginger is crisp. Then add the
Haldi 62 37.2 gm the below items.
Hing 125 75.0 gm
Wet Coconut (By Weight) 6.25 3.8 Kg
Garam Masala 250 150.0 gm Gravy
Goda Masala 250 150.0 gm
Tomato, boil & puree 11.25 6.8 Kg
Salt 1250 750.0 gm
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Last Edited on
Mix Veg in Special Gravy

Yield 100 2L
Cauliflower, medium size 25 0.5 Kg
Paneer, cube 10 0.2 Kg Boil separately. And drain. Don’t over cook. The
vegetables should be little firm.
Capsicum, 1" square 5 0.1 Kg
Gajar, 1 cm cubes 5 0.1 Kg
Green Peas 5 0.1 Kg
Rai 100 2 gm
Heat oil , put rai then the chilli & Ginger, Grated.
Ginger, paste 750 15 gm Roast nicely and then add the haldi, hing after that
add the paste below. Cook until oil separates. After
Hing 100 2 gm that add tomato puree boil until oil surfaces. Add
salt, sugar. Boil. Add theboiled vegetables. Boil for
Haldi 200 4 gm 5 - 10 mins. Finally add the other remaining items.
Kaju 750 15 gm
Magaj 500 10 gm
Soak and grind to a fine paste
Khas Khas 250 5 gm
Tomato, Steam & puree 50 1 Kg
Salt 1150 23 gm
Sugar 1.25 0.025 Kg
Kasuri Methi, Roast & crush 150 3 gm
Add to above. Boil. Then add the grated khava.
Garam Masala 250 5 gm Butter and cream.
Dhaniya Patta 4 0.08 L Add at Last
Khava 1 0.02 Kg
Butter 1 0.02 Kg OPTIONAL
Cream, Amul 10 0.2 L

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Mixed Veg In Kadhi Sauce ___S

Carrot, 1" cobes 8.00 8 Kg
Alu, 1" cube 8.00 8 Kg
French Beans, 1" long 9.50 9.5 Kg Steam separately. Until tender. Don’t over cook.
Should be little stiff to maintain its shape.
Capsicum, 1" square 12.00 12 Kg
Cauliflower, small florets 23.92 23.92 Kg
Green peas 4.00 4 Kg
Effective wt. 60.00 60.00 Kg
Yield 100.00 35 L
Dahi 27.50 9.625 L
Besan 2.50 0.875 Kg
Water 30.00 10.5 L
Mix together into a smooth mixture. May use
Mirchi Powder 75.00 26.25 gm pulverizer.
Haldi 75.00 26.25 gm
Salt 1250.00 437.5 gm
Dhaniya Powder 100.00 35 ml
Rai 200.00 70 gm Put Tadka. Then add the above mixture. Boil for 10
mins. Then add the steamed / boiled vegs. Boil for
Jeera 150.00 52.5 gm another 5-10 mins. Mix dhaniya Patta and done.
Hing 100.00 35 gm
Dhaniya Patta 2.50 0.875 L Add at last
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Mix Veg Pahadi_Prithvi Prithvi Pr

Yield 100 800 L
Cauliflower, Deep Fry 25 200 Kg Cook all the vegetables seperatly
French Beans, Shallow Fry 10 80 Kg Flower & Paneer, Deep Fry
Baby Corn, Boil & Half fry 10 80 Kg Beans & Gajar, Shallow Fry
Baby Corn, Boil & Half fry
Gajar, Shallow Fry 15 120 Kg
Paneer, Deep Fry 10 80 Kg
Groundnut Oil 4 32 L
Jeera 80 640 gm
chownk
Ginger 1150 9200 gm
Hing 100 800 gm
Haldi 250 2000 gm
Tomato, Chopped Finely 10 80 Kg
Kaju 2500 20000 gm
Magaj 1000 8000 gm Soak and grind to a fine paste
Khas Khas 500 4000 gm
Pudina Leaves 1600 12800 gm Boil Palak.
Pudina, Reqd (Approx) 32 256 gaddi make fine paste of these items &
Palak 50 400 gaddi cook seperatly
Salt 1200 9600 gm
Sugar 1.7 13.6 Kg
Add to above. Boil. Then add the
Khava(Optional) 1 8 Kg grated khava. Butter and cream.
Butter(Optional) 2 16 Kg
Cream 7.5 60 L
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Pachadi Kerela
Yield 100 60 L
Bhopla, 1.5" cubes 40 24 Kg Boil separately . Drain. Keep the water aside. May
be added at last to get the desired consistency.
Kohla, 1.5" cubes 36 21.6 Kg
Coconut Oil 1 0.6 L
Bhendi, cut 2" long 20 12 Kg Cook separately with the salt.
Salt 160 96 gm
Rai, Soak > 1hr 500 300 gm Soak Rai & rice together for > 1 hr.
First grind soaked rice and rai. Then mix to other
Rice, Soak > 1hr 1.5 0.9 Kg ingredients and grind again to a fine paste.If
required add some water for grinding. Mix Kokam
Gud 3 1.8 Kg Juice to it.
Salt 1000 600 gm
Coconut Oil 3 1.8 L
Rai 250 150 gm
Put chaunk then add the above paste in it. Boil for
Byadgi Mirchi, Broken 200 120 gm 10 mins. Then add the cooked Bhendi, cook for
another 5 mins. Then add the boiled kohla &
Methi 150 90 gm bhopla. Boil for 10 mins & done. If required add
the water kept aside from boiling of kohla/bhopla
Hing 100 60 gm to get the desired consistency.
Haldi 125 75 gm
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NOTE:
1. Get big size kohla, with whitish layer on the skin.The unmature one
have lot of wastage. So if you are using the unmature, small size
kohla's then increase quantity by atleast 10%.
2. If we are steaming the vegetables, the volume reduction is more.
Assume volume reduction of about 10 % then the estimated yield.
3. The consistency of the pachadi should be such that it has a viscuous
gravy and the veg pieces should not get dissolved. Its not a dry sabji.
Panir Makhanwala
Yield 100 18 L
Butter 2.5 0.45 Kg
Hing 100 18 gm Chaunk
Tomato, steam & puree 55 9.9 Kg Add To Above
Haldi 100 18 gm
kaju ( Boil & grind to fine paste) 1200 216 gm Add To Above. Boil
Sugar 1.6 0.288 Kg

Biryani Masala 300 54 gm Add & Boil
Cream 10 1.8 Kg
Paneer (diced to 1" cubes) 40 7.2 Kg Add towards the end. And boil for another 5 mins.
Salt 850 153 gm

Put off flame and add
Butter 1 0.18 Kg
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Pav Bhaji Sabji _Hg.AGP`s Recipe

Yield 100 60 L
Groundnut Oil 2 1.2 lt
Beetroot 3 1.8 kg
Heat oil. Put hing then beetroot let it get
Hing 100 60 gm fried/roasted nicely cabbage & capcicum. Roast for
5 mins. Add mirchi Paste. Cook until cabbage,
Cabbage, fine chopped 3 1.8 kg capsicum softens.
Capsicum, chopped 2 1.2 kg
Kashmiri Mirchi soak & Paste 400 240 gm
Tomato boiled & puree 28 16.8 kg
Pavbhaji Masala 1400 840 gm Then add tomato puree to it. Cook until oil
Haldi Powder 100 60 gm separates. Add other masalas, cook until oil
seperates Then add the boiled vegs and water.
Salt 750 450 gm
Alu, peel & over boil, mash 62 37.2 kg
Green Peas, boil little more, mash 6 3.6 kg Mash all the vegetables nicely. Add Alues and
green peas to the cooked sabji. Then add hot water
Hot water 16 9.6 L and boil.
Butter 8 4.8 kg
Dhaniya Patta 5 3L Finally add to the sabji
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Pav Bhaji Sabji 2

Yield 100 60 L
Kalonji 100 60 gm
Hing 150 90 gm Heat Ghee. Put hing then cabbage & capcicum.
Green Chilli, chopped Fine 250 150 gm Roast for 2 mins. Add mirchi Paste. Cook until
cabbage, capsicum softens.
Ginger, Chopped Fine 500 300 gm Then add chopped Tomato to it. Cook until oil
separates. Now add the powder masala's. Cook for
separates. Now add the powder masala's. Cook for
Cabbage,chopped 1 cm square 5 3 kg about 2-3 mins. Then add the tomato puree. Boil
for 10-15 mins.
Capsicum, chopped 1 cm square 5 3 kg
Kashmiri Mirchi soak & Paste 600 360 gm
Tomato, chopped 10 6 kg
Pavbhaji Masala 1000 600 gm
Powder Masala's
Salt 1000 600 gm
Tomato, Boil & Puree 20 12 kg
Cauliflower, grated & parboil 15 9 kg
Green Peas,overboil & mash 15 9 kg Add grated cauliflower and mashed green peas.
Hot water (approx) 25 15 L Mix nicely, cook for about 5 mins then add boiling
water .Boil for 10 mins.Add the mashed Alues. Boil
Alu, peel, overboil & mash 30 18 kg for 15 mins. Finally add the Butter and dhaniya
Patta.
Butter 4 2.4 kg
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Principal's Program Subji

Alu, Cube Cutting 8 60 Kg
Green Peas 2 25 Kg
Yield 16 144 L
Ginger, Chopped 125 1125 gm and ginger. Roast until ginger is crisp. Then add the
Haldi 10 90.0 gm the below items.
Hing 20 180.0 gm
Wet Coconut (By Weight) 1 9.0 Kg
Wet Coconut (Approx) 3.5 31.5 No
Garam Masala 40 360.0 gm Gravy
Tomato, boil & puree 1.8 16.2 Kg
Salt 200 1800.0 gm
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RGM Rajma
Rajma (soak Overnight) 20 60 Kg
Alu 12.5 0 Kg Proportion can vary with budget & taste
preference
Paneer 0 0 Kg
Effective Rajma Wt 25 60 Kg
For Boiling Alu
Haldi for Alu 62.5 0 gm
Salt for Rajma 1100 3300 gm
Yield 100 20 L
Lavang 15 3 gm Heat oil put Lavang, jeera, ajwain and
Jeera 200 40 gm hing.Immediately add the paste of Ginger, Green
chilli and Kashmiri Mirch. Cook until water is
evaporated. Add haldifollowed by other powder
chilli and Kashmiri Mirch. Cook until water is
Ajwain 50 10 gm evaporated. Add haldifollowed by other powder
masala's. Cook for 5-10 mins. Then add the gud.
Hing 100 20 gm Cook for another 10 mins. Then add the tomato
puree. cook until oil starts surfacing.. Add this
Green chilli 250 50 gm puree to the cooked rajma and alu mixture.Also
add the garam masala. Boil for 10-15 mins
Ginger 500 100 gm more.Finally add the lKokam juice /lemon juice and
Dhaniya patta.
Kashmiri Mirchi, Soaked > 1 hr 250 50 gm
Haldi 250 50 gm
Saunf Powder, coarse 250 50 gm
Powder Masala's
Chana Masala, Everest 200 40 gm
Salt 150 -3020 gm
Gud, crushed 1.5 0.3 Kg Add to above
Tomato, Boil & puree 10 2 Kg Add to above
Garam Masala 150 30 gm Add & boil for 10 mins
Kokam 0.2 0.04 L

Lemon Juice 0.2 0.04 L Add at Last

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Suran bopla wet_RRP S. Indian

Yield 15 32 L
Suran, raw wt, (cut n boil) 7.5 16 Kg
Salt for Suran boil 75 160 gm
Bhopla, raw wt, (peel, cut, Deep fry) 6 12.8 Kg
Tomato 3 6.40 Kg
Khas Khas 400 853.33 gm
Magaj 400 853.33 gm
Ginger 150 320.00 gm
PULVERISE
Kashmiri Mirchi powder 60 128 gm
TOGETHER
Haldi 30 64 gm
Salt 200 427 gm
Jeera 20 43 gm Put chaunk and add above paste and
Hing 25 53 gm cook until oil seperates.
Dhaniya patta 0.1 0.21 L
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Compiled before 5-Mar-15
Last Edited on
Usal Maharastrian style_Thick Maharastrian

kala chana 4 0 Kg
Akkha Mung 4 6 Kg You may vary the proportion according to
Chauli 3 0 Kg taste.Soak day before yesterday,put in a sack day
before. (Soak & boil separately).
Matki 3 0 Kg If you are using sprouts then reduce the usal to
75%.
Vatana 3 0 Kg
Alu 9 0 Kg
Total 20 6 Kg
Salt For Boiling 1000 300 gm
Yield 100 30 L
Rai 100 30 gm
Jeera 125 37.5 gm
Put Tadka. Then Add cabbage, Cook for few mins.
Hing 125 37.5 gm Then add the goda masala and shenghdan powder.
Cook for few mins, then add the paste. Cook until
Haldi 150 45 gm oil separtaes. Add boiling water & salt.Boil until oil
comes to surface, add the green peas. Boil for 5-10
Cabbage, 1.5 cm square 5 1.5 Kg mins. add kokam/lemon juice and dhaniya patta
Kala/Goda Masala 750 225 gm
Groundnut, raost, Skin and coarse Powder 1 0.3 Kg
Groundnut, raosted & Skinned 1 0.3 Kg
Fry khopra slices, bedgi mirch, kashmiri mirch in
Khopra, sliced, 3 mm chips cutting 1 0.3 Kg the chaunk oil and use the same oil for chaunk.
Grind these to a Fine paste with ginger and
Kashmiri Mirchi 250 75 gm groundnut
Ginger 750 225 gm
Boiling Water (approx) 25 7.5 L Adjust acc.to get the yield
Salt
NOTE: 500 150 gm
1. Time Patta
Dhaniya of cooking chana> 4 1.2 L Add at last
matki>Chawli>Vatana> moong
BACK
2. If you are using sprouts HOME
reduce theonquantity of pulses to
Compiled 27-Jan-12
3/4th.
3. For sprouts, soak the pulses 2
days before. About 24 hrs
soaking and 24 hrs for
sprouting.
4. Note while soaking change
water after 12 hrs, else it starts
smelling. And before cooking
matki wash it with hot water.
Usal Maharastrian_modified
Yield 40 35 L
Matki 3 2.625 Kg
Akkha Mung 2.5 2.1875 Kg
salt for boiling 100 87.5 Kg
Total 5.5 4.8125 Kg
Rai 70 61.25 gm
Jeera 120 105 gm
Hing 50 43.75 gm
ginger 120 105 gm
add all ingradients in sequennce
mirchi powder 40 35 gm
Haldi 100 87.5 gm
Tomato, Boil & Puree 5.5 4.8125 Kg
Dry coconut 1.5 1.3125 Kg pulverise together
Boiling Water (approx) 8 7L
Salt 250 218.75 gm
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Complied: 12-Feb-17
Last Edited On
Besan Panner _DHD

Yeild 2.5 35 L
Besan 0.25 3.5 kg
water 1.35 18.9 L
Oil 0.5 7
Haldi 1 14
Ajwain 2 28
salt 10 140 gm
Hing 3 42 gm
kasthuri Methi 1.5 21 gm
Oil 0.1 1.4 L
Sugar 10 140 gm
Alu 0.25 3.5 kg
Adrak 8 112 gm
Green Chiliies 6 84 gm
Hing 2 28 gm
Haldi 3 42 gm
kasthuri Methi 3 42 gm
salt 24 336 gm
Sambar Masala 7.5 105 gm
water 1.4 19.6 L
Coconut 0.22 3.08 Kg
Coconut Req 1 14 Nos
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Complied: 12-Feb-17
Last Edited On
Doodhi sabji_pakoda
Yield 100 15 L
Rai 250 37.5 gm
Jeera 200 30 gm Put Chaunk. Then add Doodhi followed by salt.
Cook until almost cooked. Then add chopped
Curry Leaves 2 0.3 L Tomato, black pepper powder and Mirchi Powder.
Cook until doodhi is fully cooked. Now add boiling
Green chilli, chopped 250 37.5 gm water,shenghdana powder, Phutana Dal, Powder
and sugar. Cook for 10 mins more. Garnish with
Ginger, Chopped 500 75 gm dhaniya patta and coconut.
Hing 100 15 gm
Haldi 250 37.5 gm
Doodhi, 1 cm cube 60 9 Kg
Salt 1100 165 gm
Add to above and cook until doodhi is properly
Black Pepper Powder 100 15 gm cooked
Boiling Water (approx) 35 5.25 L Add to above and boil for 10 mins.
Phutana Dal, Powder 1 0.15 kg

Sugar 1 0.15 kg
Wet Coconut, Grated 2.5 0.375 Kg
Wet Coconut (Approx) 10 1.5 Nos. Add at Last

Pakoda
Besan 6 0.9 Kg
salt 100 15 gm Mix together with water as thick
Soda 6 0.9 gm batter to consistency releasing
Ajwain 6 0.9 gm pakoda balls
Hing 6 0.9 gm
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Complied: 12-Feb-17
Last Edited On
Mahura (Jagannath Puri Mixed Veg Sabji)

Yield (approx) 10 60 L
Ratalu 2.25 13.5 Kg
Arvi 1.25 7.5 Kg Put half lal bhopla. Then arbi and ratalu. Then put
Papdi 0.75 4.5 Kg haldi and salt. Spread soaked kala chana on it.
Pour the wet masala paste.Then put papdi, dodka
Lal Bhopla 2.25 13.5 Kg and chauli senga on it. Then spread the sugar and
remaining pumpkin on it. Put hot water from time
Chauli Senga 1 6 Kg to time. Until the sabji is completely cooked.
During the later part of the cooking we may stir the
Jangali karila 1 6 Kg sabji. And at the end put chaunk and dhaniya patta
and mix.
Kala Chana, soak overnight 0.25 1.5 kg
Salt 125 750 gm
Haldi 20 120 gm
Jeera 75 450 gm
Dalchini 30 180 gm
Wet Masala
Black Pepper 10 60 gm Soaked all items except coconut and ginger for 1-2
hr. Grind all items to a fine paste in Ragda
Akha Dhaniya 60 360 gm (preferabley)
Ginger, grated 100 600 gm
Coconut, grated 1.5 9 Nos.
Ghee 200 1200 ml
Panch Phodan 35 210 gm
Chaunk.
Rai 15 90 gm Preferably panch phodan. But if not available then
put rai and jeera instead.
Jeera 10 60 gm
Hing 10 60 gm
Sugar 125 750 gm
Dhaniya Patta 0.25 1.5 L Add at last
Serves 10 60 Temple Devotees

Assumpti Serves 10 60 Brahmacharis
on Serves 10 60 Congregation
Serves 10 60 Students

Laste Edited on 24-Jun-12
NOTE: We can also use other vegs like padval, kantola, brinjal, etc.
Kaccha Kela Sabji_SKKP Edited

Yield, Make in Peethal Barthan 100 46 L
Kela, Boil with chilka&sabji cut 46 21.16 Kg
Alu, Sabji cut 16 7.36 kg
Salt 1200 552 gm
Ghee 5 2.3 L
Jeera 150 69 gm
Byadgi Mirchi,Hot, broken & soake 250 115 gm
Boiling water (approx) 50 23 L
Sugar 1.2 0.552 Kg
Salt 150 69 gm
Tamato, Pure 10 4.6 L
Compiled On 27-Jan-19
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Bindi_semi wet_NSD Edited

Yield, Make sabji in kadai 25 15 L
Bindi, Stir fry 25 15 Kg Add haldi, hing and salt while doing stir
fry both phnas and alu, taste will
Alu, Stir fry 4 2.4 Kg enhance
Rai 56 33.6 gm
Ginger 125 75 ml
Greeen Chilli 80 48 gm
Hing 40 24 gm
Salt 320 192 gm
Tomato, chopping 6 3.6 Kg
Till 250 150 gm
Wet Coconut, Required Approx 4 2.4 No
Boil and paste
Bedgi Mirchi 50 30 gm
Magaj 400 240 gm
Jeera Powder masala 50 30 gm
Daniya masala 50 30 gm
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Phanas_semi wet_NSD Edited

Yield, Make sabji in kadai 25 38 L
Phanas, Stir fry 20 30.4 Kg Add haldi, hing and salt while doing stir
fry both phnas and alu, taste will
Alu, Stir fry 6 9.12 gm enhance
Rai 56 85.12 gm
Ginger 96 145.92 ml
Greeen Chilli 80 121.6 gm
Haldi 60 91.2 gm
Hing 60 91.2 gm
Salt 320 486.4 gm
Tomato, Pure 6 9.12 Kg
Khass Khass 250 380 gm
Bedgi Mirchi 80 121.6 gm
magaj 400 608 gm Boil and paste
Jeera Powder masala 40 60.8 gm
Garam masala 60 91.2 gm
Daniya masala 40 60.8 gm
BACK
Cabbge alu tamato semi wet_MKP

yeild 50 8 L
Oil, for stir frying cabbge 1.4 0.224 L
Cabbage, cube cutting, 40 6.4 Kg
Salt for Cabbage 250 40 gm
Oil, for stir frying Alu 1.4 0.224 L stir fry cabbge and alu with given oil
and keep side, put the chow as per
Alu/GObi- subji cutting, 12 1.92 Kg below
Oil, for Chowk 0.4 0.064 L
Rai 100 16 gm
Jeera 100 16 gm
Greeb chilli 250 40 gm
Adrak 400 64 gm
Hing 100 16 gm Put chowk, see tamato gets cooked
Kadipatha 0.9 0.144 L nicely till oil come out. Mix cooked
Haldi 150 24 gm sabji and add masalas on top.
Pudina 2.5 0.4 Gaddi
Tomato 5 0.8 Kg
Salt 150 24 gm
Jeera power 25 4 gm
Sambar powder 20 3.2 gm
Daniya patha 5 0.8 Gaddi
BACK
Kurma_NPP
Yield 30 9L Gobi also can be added
Alu, Long cut 4 1.2 Kg
Cabbage, Long Cut 3 0.9 Kg
Gajar, 1' Long cut 4 1.2 Kg Do stir fry for all sabjis, and put it in
Capsicum, 1' long cut 4 1.2 Kg chowk and when all sabjis are well
Brokolin, 1' Long Cut 2.5 0.75 Kg cooked put gravy on TOP.
Baby Corn/Beans, Cross Cut 3 0.9 Kg

Corn Kernel 1 0.3 Kg
Oil 0.5 0.15 L
Dalchini 25 7.5 gm
Tej Patha 5 1.5 leafs
Akka Daniya 100 30 gm
Eilachi 10 3 Pcs
Majaj 250 75 gm
Nicely cook the tamato in oil and
Kaju 250 75 cup make a paste
Cabbage, Long Cut 1 0.3 kg
tamato, big Cut 5 1.5 kg
Adrak 200 60 gm
Green chilli 50 15 gm
Haldi 30 9 gm
BACK
Palak Alu Mater_Baba

Yield 10 15 L
Palak 10 15 gaddi
Alu 1 1.5 kg
mater 1 1.5 kg
Rai 30 45 gm
Jeera 15 22.5 gm
Hing 15 22.5 gm
Tej patha 10 15 patha
Green chilli, 2slit 20 30 gm
Ginger 40 60 gm
Daniya powder 15 22.5 gm
Roasted Jeera power 15 22.5 gm
Salt 80 120 gm
Tomato, chopping 2 3 Kg
Wet Coconut, Required Approx 2 3 No
Till 50 75 gm
BACK
Fresh Matar semi wet_SKKP

Yield 24 40 L
Shah Jeera 80 133.33 gm
Hing 48 80.00 gm
Haldi 60 100.00 gm Put the chowk in the given order
Mater 20 33.33 L Boil the matar 60% seperately and then
Tamato 4 6.67 L add tamato
Till, Roast and fine powder 1 1.67 kg
Groundnut, Roast and fine powder 1 1.67 kg
Add masalas once matar cooked 90%
Mirchi Powder 24 40.00 Kg
Pallavi goda masala 300 500.00 kg
Salt 300 500.00 gm
Water 2 3.33 L
Add on it
Dhaniya Patha 2 3.33 gaddi
Pudina, (Optional) 2 3.33 Gaddi
BACK
Mix Veg Kolhapuri_skkd

Yield 40 40 L
French Beans, 1/2" long 4.00 4.00 Kg
Boil the gajra& Beans with less
Carrot, 4mm Pulao cut 4.00 4.00 Kg quantity of water toghter, add half
Babycorn-Slanted angle slices 4.00 4.00 Kg of the salt while boiling, and
remaining sabjis do strir frying with
Capsicum, 1" square 4.00 4.00 Kg minimal oil seperately.
Paneer-.75 inch cube 4.00 4.00 Kg
Salt 0.4 0.40 kg
Jeera 100 100.00 gm Add masala gravy, tamato gravy and
Hing 160 160.00 gm veggies&masalas
Kashmiri Mirchi, Soaked 150 150.00 gm Paste masala gravy and tamato gravy
Magaj 0.8 0.80 kg seperatly gravy
Haldi 120 120.00 gm
Cooked veggies 20 20.00 kg
Salt 400 400.00 gm
Kolhapuri chutney-pallavi`s 320 320.00 gm
Butter (optional) 0.4 0.40 Kg
Mawa (optional) 0.4 0.40 Kg
BACK
Palak Panner Kofta_Prithvi

Gravy Yeild 100 5 L
Boil all together and make a fine
Tamoto 40 2 Kg paste
Kaju Tukuda 2250 112.5 gm
Magaj 2250 112.5 gm
Oil 4.5 0.225 L
Haldi 100 5 gm
Hing 80 4 gm
Ginger 900 45 gm
Green Chilli 300 15 gm Put the chownk in the sequence and
Dhaniya Powder 180 9 gm add above paste to this chownk
Jeera pOwder 180 9 gm
Red Chilli Powder 150 7.5 gm
Salt 0.9 0.045 Kg
Sugar 400 20 gm Add at the last
Cream 9 0.45 L
Kofta Balls
Yeild 400 400 Nos
Panner 2.2 2.20 Kg Grate the panner
Alu 1.5 1.50 Kg Boile and paste
Palak 180 180 gm
Boil and paste
Palak (Required) 3 3 Gaddi
Besan 0.32 0.32 kg
Adrak Paste 120 120 gm
Jeera Powder 40 40 gm Mix grated panner, boiled alu,palk
paste and besan along with all
Dhaniya Powder 48 48 gm masalas and make the balls for frying
Salt 80 80 gm
BACK
Alu Padval_ HG PKP

Yield 35 10.5 L
Padval 20 6 Kg
Alu 10 3 Kg Deep fry alu & Padval seperatly
Sunflower Oil for frying 8 2.4 L
Salt 100 30 gm
Tomato, boil 14 4.2 Kg
Kaju 0.2 0.06 gm
Magaj 0.6 0.18 gm Boil together and refined Gravy
Khas Khas 0.4 0.12 gm
Musturd Oil 0.8 0.24 L
Rai 75 22.5 gm
Ginger, chopped 240 72 gm Chonk
Hing 105 31.5 gm
Tejpatta 15 4.5 gm
Salt 350 105 gm
Roasted Jeera Powder 100 30 gm
Sugar 250 75 gm
Cream(Optional) 1 0.3 L
BACK
Flower alu rasawala_Hg.RAP

Yield 80 10 L
Alu Cubes 1" size 20 2.5 Kg
Jeera 200 25 gm
Rai 200 25 gm
Hing 100 12.5 gm
Cabbage - subji cutting 3 0.375 kg Chownk'
Tamatoes -subji cutting 15 1.875 kg

Mirchi Powder(for LS 200gm) 500 62.5 gm
Haldi 150 18.75 gm
Dhaniya powder 200 25 gm
Goda masala(LS=150gm) 250 31.25 gm
Water 25 3.125 Lts
Salt 1350 168.75 gm
Wet Coconut, Reqd (approx) 12 1.5 Nos.
Gud 1000 125 gm
BACK
Patla Palak Subji

Yield 8 15 L
Rai 50 93.75 gm
Hing 30 56.25 gm
Chownk
Haldi 50 93.75 gm
Green chilli chopped 50 93.75 gm
Palak finely choped 10 18.75 gaddi Add to chownk
Besan 60 112.5 gm add besan after 5 mins avoiding lumps
Ground nut 200 375 gm

Saoak ground nut & chana dal for 8 hours, then
chana dal 200 375 gm pressure cook seperately along with salt & add to
palak after it is cooked completely
Salt 50 93.75 gm
Goda masala 120 225 gm
Gud 200 375 gm
Add at the end & bring it to boil
Salt 80 150 gm
Tamarind pulp 150 281.25 gm
BACK
Mix Veg Jaipuri_Prithvi

Yield 10 25 L
French Beans 2.5 6.3 Kg
Gajar 2.5 6.3 Kg
Cabbage shreded 3 7.5 Kg
Capsicum, chinese 1 2.5 Kg
Oil 0.4 1 L
Green Chillies 0.075 0.1875 Kg
Hing 0.01 0.025 gm Chownk : Oil, Green Chillies, Hing, haldi, paste &
tamoto then add all vegetables then remaining
Haldi 0.025 0.0625 gm chownk items
Magaj 0.32 0.8 Kg
Khas Khas 0.1 0.25 Kg Make a Fine Paste
Till 0.1 0.25 Kg
Tomoto 1 2.5 Kg
Boiling Water 3.5 8.75 Ltr
Salt 0.12 0.3 kg
Sugar 0.18 0.45 Kg
Khava(Optional) 0.1 0.25 Kg
Butter(Optional) 0.2 0.5 Kg
Cream 0.75 1.875 Ltr Add at last
BACK
Sindi Sai Subji_Hg.Kamalavati Mtg

Yield 1.5 40 L
Groundnut Oil 0.04 1.0666666667 L
Hing 1.2 32 gm
Chownk
Green chilli paste 6 160 gm
Channa dal 50 1333.3333333 gm
Mung dal 50 1333.3333333 gm
Palak 1.5 40 Gaddi
Add above ingredients in sequence
Alu 0.2 5.3333333333 Kg after dalls get fried nicely in oil
carrot 0.2 5.3333333333 Kg
doodhi 0.2 5.3333333333 Kg
Tamato 0.2 5.3333333333 Kg
Water - Hot 0.5 13.333333333 L Add aft 15-20 mins
Haldi 6 160 gm
Add after subji is cooked to half
Sendha Salt 15 400 gm
BACK
Compiled on
Last Edited on
Alu Matar/Corn_Saurabh Pr
Yield 100 40 L
Alu 40 16 kg
Green Peas or Corn 12 4.8 kg
Groundnut Oil 2.5 1 L
Ajwain 50 20 gm
Hing 125 50 gm
Capsicum, 1.5 cm square 5 2 kg
Cabbage, 1.5 cm sqaure 5 2 kg
Tomato, chopped 5 2 kg
Chana Masala 500 200 gm
Haldi 50 20 gm
Tomato, boil & puree 13 5.2 kg
Salt 1250 500 gm
Sugar 1.00 0.4 kg
Dhaniya Patta, chopped 2.50 1 L
Butter (Optional) 1.00 0.4 kg
Water 30 12 L
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Capsicum Wet _NSD

Yield 1.5 15 L
Capsicum, 2cm cube cut 0.5 5 kg
Tomato, choopping 0.35 3.5 kg
Ground nut, powder 200 2000 gm
Oil 30 300 ml
Rai 2.5 25 gm
Jeera 2.5 25 gm
Haldi 2.5 25 ml
Hing 2.5 25 gm
Curry leaves 0.1 1L
Green chilli 2.5 25 gm
Mirchi powder 2.5 25 gm
Jeera powder 2.5 25 gm
Dhaniya powder 2.5 25 gm
Water 0.4 4l
Salt 20 200 gm
Dhaniya patta 0.2 2l
HOME
BACK 29-May-19
Last Edited on
Green Curry_RGM
Yield 25 15 L
Lemon Grass (gross wt) 0.75 0.45 Kg Wet Masala
1. Make fine paste in pulverisor.
Thai Ginger 1.5 0.90 Cup
Akkha Dhaniya 0.75 0.45 Cup
lemon leaves 35 21.00 pcs
Green chilly 0.75 0.45 Cup
Green Capsicum 1 0.60 litre
Palak 2 1.20 litre
Hing/A 0.75 0.45 Cup
Sendha Namak 1 0.60 Cup
Butter 750 450.0 gm
Brocolli 4 2.4 Kg
Zucchini 2.5 1.5 Kg
Red Capsicum 2.5 1.5 Kg
Yellow Capsicum 2.5 1.5 Kg
Wet Masala 1 0.6 0
Hot Water 12 7.2 litre
Maggie Coconut Milk Powder 4 2.4 litre
Magi soya Sauce 20 12.0 ml
Corn flour 1 0.6 Cup
red Capsicum 2 1.2 litre
SPMV
Yield 100 10 L
Gajar, 1 cm cubes 11 1.1 Kg
Beans, 1" long 11 1.1 Kg
Flower 17 1.7 Kg
Oil 3 0.3 L
jeera 200 20 gm
Hing 100 10 gm
Curry Patta 1250 125 ml
Green Chiilli Paste 250 25 gm
Ginger Paste 600 60 gm
Haldi 200 20 gm
Kashmiri Mirch, soak 200 20 gm
Masala Elaichi, soak 25 2.5 gm
Green Elaichi, soak 50 5 gm
Coconut, grated 3 0.3 kg
Coconut reqd (approx) 12 1.2 Nos.
Tomato, boil & puree 15 1.5 kg
Sugar 1500 150 gm
Salt 1200 120 gm
Garam Masala, MDH 80 8 gm
Cream, Amul 5 0.5 L
BACK BACK HOME

Compiled on Compiled on 29-May-19
Last Edited on Last Edited on 29-May-19
3.5L
sprouts 4.5ltr
Goshaval (Wet)
Yield 100 30 L
Goshaval 120 36 Kg
Mung dal, soak for 1 hr 2.5 0.75 Kg
Jeera 250 75 gm
Hing 75 22.5 gm
Haldi 250 75 gm
Dhaniya 150 45 gm
Jeera 100 30 gm
Wet Coconut, reqd 20 6 Nos.
Salt 1150 345 gm
Sugar 0.75 0.225 Kg
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70
ISKCON Mix Veg: Wet (W/O Culiflower)
Yield 100 26 L
Carrot, 4mm Pulao cut 15.00 3.90 Kg
Salt 900 234.00 gm
Rai 150 39.00 gm
Hing 250 65.00 gm
magaj 2500 650.00 gm
Haldi 200 52.00 gm
Kasuri Methi, roasted lightly 200 52.00 gm
Salt 300 78.00 gm
Butter (optional) 1 0.26 Kg
Cooking Instructions List
Peel Turai (250 gm) completely with peeler
Procedure:
a) Heat Oil (mustard)
b) Add kalonji, tejpatta & posta-chilli paste (use ragada to grind),
c) In a separate vessel add salt and haldi to Turai, heat & evaporate/ remove excess water.
Aoked this cooked turia to above chaunce.
d) Add remaining salt & sugar.
e) Add ginger (grated).
f) Cover and simmer (tight lid): Keep stirring in between
g) After Turai is getting almost cooked, add
h) Stir in the centre, and cook it, till all the water gets dried off.
i) READY TO SERVE
.
spmv
Yield 100 540 L
To be boiled
Gajar, 1 cm cubes 10 54 Kg Separately.
Can use
Beans, 1" long 10 54 Kg paneer
Panner 10 54 Kg and/or other
vegetable
Green Peas 10 54 Kg combinations
also.
Flower 15 81 Kg tomato
puree. Cook
Oil 3 16.2 L until oil
surfaces.
jeera 200 1080 gm Then add the
Hing 100 540 gm Kaju-magaj
paste and
Curry Patta 1250 6750 ml powder
Masala's. Boil
Green Chiilli Paste 500 2700 gm for about 15
mins. Then
Ginger Paste 750 4050 gm add the
boiled
Haldi 200 1080 gm veggies. Boil
for about 10
Kashmiri Mirch, soak 300 1620 gm
Masala Elaichi, soak 25 135 gm Tofor be soaked
2 hrs,
Green Elaichi, soak 50 270 gm drain water
and grind to
Coconut, grated 3 16.2 kg fine paste
w/o adding
Coconut reqd (approx) 12 64.8 Nos. water.
Tomato, boil & puree 15 81 kg
Pulao Masala, Everest 100 540 gm Powder
Sugar 1500 8100 gm Masala's
Salt 1200 6480 gm

Garam Masala, MDH 100 540 gm
Cream, Amul 5 27 L
17.6
70000
320000
BACK
Cut Vol Ratio Rate
4 1 13.50
2 1008 7560.00
2 768 3456.00
4 420 5670.00
4 720 4320.00
1 500 3000.00
60 90.00
100 75000.00
600 72000.00
300 135000.00
400 72000.00
150 9000.00
270 97200.00
To be added at last 810 486000.00
2700 24300.00
400 480000.00
60 12600.00
300 27000.00
150 9000.00
151 9060.00
152 114000.00
153 229.50
0.00
0.00
0.00
0.00
Total Cost 1646499.00
Misc Cost (%) 12 197579.88
Grand Total 1844078.88
Per Ltr Cost 30734.65
Serving Size (Ltr) 0.25
Total No. Serving 240.00
Palak Alu Mater_Baba_Edited
Yield 10 10 L
Palak 20 20 gaddi
Alu 2 2 kg
Paneer 0.5 0.5 kg
mater 1 1 kg
Rai 30 30 gm
Jeera 15 15 gm
Hing 15 15 gm
Tej patha 10 10 patha
Green chilli, 2slit 20 20 gm
Ginger 40 40 gm
Daniya powder 15 15 gm
Roasted Jeera power 15 15 gm
Salt 80 80 gm
Tomato, chopping 2 2 Kg
Till, roast, paste 100 100 gm
Groundnut, roasting Kut 100 100 gm
Mater Panner_TLP FHC Not yet edited
Yield 10 L
Panner 4 Kg
Mater 4 Kg
Tamato, Pure 3.25 Kg
Kaju 0.2 gm
Majag 0.2 gm
Dal chini 0.25 cup 100ml cup
Tej Patha 0.25 gm 100ml cup
Pepper 0.25 cup
Green Eilachi 0.25 cup
Star pool 0.25 cup
Haldi 20 gm
Jeera 12.5 gm
Star pool 0.25 cup
Medgi mirchi, Tukada 10 cup
Green chilli 25 gm
Ginger 50 gm
Garam Masal 10 gm
Salt 110 gm
Sugar 75 gm
BACK
FHC Sabjis 10L
Tondli ANDHRA 15KG

Methi Gaddi
Mirchi Bhajji 100-->1kg
Padaval Churchuri 14kg
Tondli Dry Andhra 16kg
Akkha Mung Wet 2Kg Akkha Mung
Alu Bhaja Alu-14Kg
Alu Chana Dal Alu-5Kg, Chana-0.6Kg
Alu Palak Dry Alu-5Kg,Palak-17gaddi
Alu Wet Sabji Alu-6.5Kg
Arbi Wet Arbi-80%-8Kg
Arvi 8.5kg
bhendi dry 15kg
Bhopla Churchuri 16kg
cabbage 13kg
Chawli Beans
Dodka 11kg
Ghewda Seeds 15kg
Kaccha Kela
Kaccha papaya 12kg
Mung Sprouts Akkha Mung-75%
Padaval Fry 15kg
Papayya Barta 11.2kg
Papidi 15kg+ alu 3kg
Pavata seeds 20KG
Suran Wet Suran-75%-7.5Kg
Tondli dry 13kg
BACK
Chauli Beans with Khas Khas_AjCP
Yield 100 20 L
Chauli Beans 120 24 Kg
Khas Khas 500 100 gm
Tomato 20 4 Kg
Beetroot Churchuri BACK

Yield 18 25 L
Beetroot (if boiling) 24 33.333333 Kg
Beetroot (if made directly) 27 37.5 Kg
Barti Karela BACK

Yield 20 20 L
Karela(Cut in 2, Boil) 12 12 Kg
Wet Coconut 0.5 0.5 Kg
Bhopla Churchuri BACK

Yield 20 20 L
Bhopla 30 30 Kg
Hydarabad Biryani_Sunday BACK

Yield 90 243 L
Oil 3 8.1 L
Haldi 135 364.5 gm
Alu 3 8.1 Kg
French Beans 2 5.4 Kg
Carrot 3 8.1 Kg
Capsicum 3 8.1 Kg
Dahi 14 37.8 L
Water 35 94.5 L
Rice 20 54 Kg
Salt 1160 3132 gm
Kaju 1500 4050 gm
Dalchini 220 594 gm
Lavang 75 202.5 gm
Elaichi 120 324 gm
Ginger 500 1350 gm
Besan Panner _DHD BACK

Yeild 2.5 35 L
Besan 0.25 3.5 kg
water 1.35 18.9 L
Oil 0.5 7
Haldi 1 14
Ajwain 2 28
salt 10 140 gm
Hing 3 42 gm
kasthuri Methi 1.5 21 gm
Oil 0.1 1.4 L
Sugar 10 140 gm
Alu 0.25 3.5 kg
Adrak 8 112 gm
Green Chiliies 6 84 gm
Hing 2 28 gm
Haldi 3 42 gm
kasthuri Methi 3 42 gm
salt 24 336 gm
Sambar Masala 7.5 105 gm
water 1.4 19.6 L
Coconut 0.22 3.08 Kg
Coconut Req 1 14 Nos
Besan Capcicum_SKKP BACK

Yield 10 8L
Capcicum 14 11.2 kg
Tamoto 3 2.4 kg
Besan 1.5 1.2 kg
Kachha Kela_FHC BACK

Yield 45 90 L
Kela 30 60 kg
Tamoto 5 10 kg
Sukta BACK
Yield 100 100.00 L
Kaccha Papaya 27 27.00 kg
sweet potato 27 27.00 kg
Karela 15 15.00 kg
kaccha kela 27 27.00 kg
alu 13 13.00 kg
drumstick 8 8.00 kg
baingan 13 13.00 kg
Alu Karela Bhindi_Prithvi BACK

Yield 100 25.00 L
Alu 55 13.75 kg
Karela 37.5 9.375 kg
Bhindi 20 5 kg
Garam Masala BACK

Jeera 1 kg
Dhaniya 0.5 kg
Soaf 0.5 kg
Sai Jeera 200 gm
Javitri 200 gm
Dalchini 100 GM
Lavanga 200 gm
Tejpatta 100 GM
Jai phal 10 pieses
Sont Powder 200 gm
Black Pepper 200 gm
Green ilaichi 200 gm
Badi Ilaichi 100 gm
Maharastrian Masala BACK

Daniya 0.5 kg
Lavang 100 gm
Kalanji 0.5 kg
Dhon phool 50 gm
Khopra 0.5 kg
Alu Flower Matar Dry BACK

Yield 32 25 L
Alu 13 10 kg
Flower (cut weight) 24 19 kg
Matar 2 2 kg
Tamoto 3 2 kg
Ratalu Bhola Suran Dry BACK

Yield 30 10 L
Ratalu 15 5 kg
Bhopla 16 5 kg
Suran 12 4 kg
Tamoto 3 1 kg
Alu Gavarphali with Shenghdana BACK

Yield 30 42 L
Gavar 12 16.8 Kg
Alu 3 4.2 kg
Tamato 3 4.2 kg
Ground nut Kut 0.4 0.56 kg
Akka Mungsprouts Sabji_Dry BACK

Yield 10 10 L
Salt for Boiling 30 30 gm
Rai 18 18 gm
Jeera 32 32 gm
Hing 15 15 gm
Goda Masala/ Charu Masala 80 80 gm
Ginger 30 30 ml
Salt 75 75 gm
Tomato, Chopping 1.5 1.5 Kg
Till, Kut 0.2 0.2 Kg
Water 0.5 0.5 gm
Compiled On 7-Apr-19
Last Edited on
Pavta Sabji BACK
Yield 10 10 L
Alu 2 2 Kg
Salt for Boiling 150 150 gm
Rai 18 18 gm
Jeera 32 32 gm
Hing 15 15 gm
Goda Masala/ Charu Masala 80 80 gm
Ginger 30 30 ml
Salt 75 75 gm
Tomato, Chopping 1.5 1.5 Kg
Till, Kut 0.2 0.2 Kg
Last Edited on
Goshaval (Wet) BACK

Yield 110 10 L Optional
5-7 mins. Then
Goshaval (Wet) 110 10 Kg add the
soaked Mung
Alu 11 1 Kg dal & salt and
cook until
Mung dal, soak for 1 hr 2.2 0.2 Kg dodka is
cooked
Groundnut Oil 2.2 0.2 L completelyt.
Then add the
Jeera 242 22 gm paste below.
Boil for 5 mins
Green Chilli, chopped 242 22 gm more. Then
and then grid
Ginger, Chopped 495 45 gm them along
with coconut
Hing 77 7 gm to a fine paste.
ALT 2: dry
Haldi 242 22 gm roast the
spices, cool
Dhaniya 154 14 gm and powder
them in mixer
Jeera 99 9 gm and then mix
Wet Coconut, grated 5.5 0.5 Kg
Wet Coconut, reqd 16.5 1.5 Nos.
Salt 1144 104 gm
Sugar 0.77 0.07 Kg
Last Edited on
Baingan sabji_NSD BACK

Yield 32 15 L
Bengan, stuffing cuting 18 8.44 Kg
Rai 32 15 gm
Hing 40 18.75 gm Stuffing
Dry Coconut, Powder 1 0.47 kg Masala:
prepare
Till, Dry roast&Koot 1.2 0.56 kg masala,
Groundnut, Dry roast&Koot 1.2 0.56 kg and fill in
Garam masala 96 45 gm baingan
Daniya masala 64 30 gm
Salt 96 45 gm
Oil 0.32 0.15 gm
Rai 32 15 gm
Ginger paste 192 90 gm
Chownk
Hing 40 18.75 gm
Tomato, chopping 6 2.8 Kg
Salt 220 103.1 gm
Wet Coconut, Paste 6 2.8 No.
Dhaniya Patta, paste 1.2 0.6 L Paste
Water, for pasting 3.2 1.5 L
beetroot_Dry BACK
Yield 30 20 L
beetroot req 30 20 L
salt 150 100 gm
haldi 30 20 gm
Udadal 100 66.67 gm
Chenna dal 80 53.33 gm
Green Chilli, 2slit 50 33.33 gm
Putan dal and red Chilli Powder 330 220.00 gm
Hing 20 13.33 gm
Salt 340 226.67 gm
Wet Coconut 5 3.33 nos
Dhaniya patta 2 1.33 L
Kaccha kela BACK

Yield 30 30 L
Rai 5 5 gm
Jeera 15 15 gm
Udadal 100 100 gm
Chenna dal 80 80 gm
Ginger 50 50 gm
Chilli Powder 50 50 gm
Hing 20 20 gm
Kaccha kela 27 27 Kg
Salt 340 340 gm
Tamato, chopping 3 3 Kg
Wet Coconut 5 5 nos
Dhaniya patta 2 2 L
Pappaya with Chenna BACK

Yield 10.00 12.00 L
Pappaya (raw)- boil & mash 16.00 19.20 kg
Salt 0.20 0.24 kg
Ghee 0.40 0.48 L
Jeera 50.00 60.00 gm
Green chilli - fine chopping 80.00 96.00 gm
Salt 120.00 144.00 gm
Kadipatta 50.00 60.00 gm
Milk 5.00 6.00 L
Chenna- after breaking 1.00 1.20 Kg
Beans gajar Poriyal_Dry BACK

Yield 100 30 L
French Beans, 1/2 cm cut, boil 60 18 Kg
Gajar, cube cut 40 12 Kg
Salt 1500 450 gm
Coconut Oil 3 0.9 L
Rai 250 75 gm
Chana Dal 1 0.3 Kg
Udad Dal 1 0.3 Kg
Hing 150 45 gm
Salt 500 150 gm
Wet Coconut, Grated 10 3 Kg
Chole Poriyal BACK

Yield 100 8L
Chole 12 0.96 Kg
Salt 1500 120 gm
Coconut Oil 2 0.16 L
Rai 150 12 gm
Chana Dal 1 0.08 Kg
Udad Dal 1 0.08 Kg
Hing 150 12 gm
Salt 500 40 gm
Wet Coconut, Grated 4 0.32 Kg
Alu Baingan with CT gravy BACK

Yield 5 5 L
Ground nut oil 0.3 0.3 L
Alu - subji cutting 3 3 kg
Baingan - subji cutting 3 3 kg
Ground nut oil 100 100 ml
rai 15 15 gm
Jeera 20 20 gm
kadipatta 200 200 ml
Hing 10 10 gm
green chiil 50 50 gm
Tamato chopped 1 1 kg
haldi 20 20 gm
Wet Coconut, Grated 300 300 gm
dhaniya powder 30 30 gm
Dhaniya patta 1 1 gaddi
Ginger -akkha 100 100 gm
water 1 1 L
Salt 60 60 gm
Last Edited on
Kaccha Pappaya alu dry BACK

Yield 10 12 L
Kaccha Pappaya 9 10.80 kg
Mater 1.00 1.20 Kg
Palak 4.00 4.80 gaddi
Tamato 1.50 1.80 Kg
Chole Rajma Panner Masala Sabji_bc

Yield 25 50 L
Panner 2.5 5 Kg
Chole 1.6 3.2 Kg
Rajma 1.6 3.2 Kg
Salt 140 280 gm
Soda 25 50 gm
Tomato, boil & Puree 2.5 5 Kg
Wet Coconut by Weight 0.6 1.2 Kg
Wet Coconut by No(approx) 3 6 No
Magaj 250 500 gm
Dhaniya Patta (by wieght, after cutti 0.24 0.48 Kg
Ginger, Akka 120 240 gm
Jeera 25 50 gm
Hing 12.5 25 gm
Gud 0.25 0.5 Kg
Salt 150 300 gm
Boiled Chole to be made as gravy 1 2L
BACK HOME
15KG RATALU,17KG BHPLA,1
SUSRAN
Any Soaking Sabji 10L-2Kg Grains
Chole 1kg 3.5L

Akkha Mung 1kg 3.4L
Chauli 1kg 3.4L
Gewda 1kg 3.6L
sprouts 1kg 4.5ltr
Mung-->Sprouts---1Kg-1.25Kg
Paui sak 20gaddi, bhopla 4kg alu 2kg tamoto 1.5---> Yield 15L
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Chole Rajma Masala Panner Sabji_RASA

Yield 25 50 L
Panner 1.25 2.5 Kg
Alu 1.25 2.5 Kg
Chole 1.6 3.2 Kg
Rajma 1.6 3.2 Kg
Salt 140 280 gm
Soda 25 50 gm
Tomato, boi 2.5 5 Kg
Wet Coconu 0.4 0.8 Kg
Wet Coconu 1 2 No
Magaj 200 400 gm
Dhaniya Patt 0.24 0.48 Kg
Ginger, Akk 120 240 gm
Groundnut 0.45 0.9 L
Jeera 25 50 gm
Hing 12.5 25 gm
Mirchi Pow 40 80 gm
Gud 0.25 0.5 Kg
Chole Masa 70 140 gm
Salt 150 300 gm
Boiled Chole 1 2L
Dhaniya Pat 0.3 0.6 L
15KG RATALU,17KG BHPLA,12KG
SUSRAN
10 16
14 22.4

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S No Recipe Category

Sabji, Wet Back

S No Item Name Category Comments S No

1 Alu Corn cob _VCT Gravy 1

Dry Sabji's Back

Item Name Category Comments S No

Item Name Category Comments S No Item Name

Achaari Chole Rice_Prithvi 1.1 Andhra Pappu with methi_NSD

Category Comments S No Item Name Category Comments

1 Alu Paratha (direct in dough)

S No Item Name Category Comments S No

Item Name Category Comments S No Item Name

7Cup Burfi_Skkd 1 Alu Bhopla Gajar Sabji

Category Comments S No Item Name Category Comments S No

1 Bhopla Carrot Soup 1

Item Name Category Comments S No Item Name

CGC_ IDLI 1 Dwadashi Kichiri

Category Comments S No Item Name Category Comments S No

Item Name Category Comments S No Item Name Category

Alu Bonda_prithvi 1 Alu Patatha_SKKP

Comments S No Item Name Category Comments

1 Coconut Varai Halva ( Janmastami )

S No Item Name Category Comments S No

Item Name Category Comments S No Item Name

Charu Masala_Andhra 1 Papaya Jam

Category Comments S No Item Name Category

Incomplete Recipe 1 Alu Baingan VCT Gravy

Pudina, Reqd (Approx) 5 20 gadd

Elaichi Powder 100 10 gm

Lemon Grass Tea

Generally 100 lemons gives 1-1.5 L Juice

Pudina Lemon Juice

Generally 100 lemons gives 1-1.5 L Juice

Sweet Ragi, Regular(Thin)

Ugadi Special Juice_Telangana

Sweet Ragi, Regular with gudu

Pulverize to a fine paste

Dry roast Dhaniya in low flame

Roast rava in ghee. Add to the

Boil the water add the Ginger,

(optional) Add at last Pudina, Reqd (Approx) 0.1 5

Mix and add to boiling milk. Boil

Mix in all these ingredients until

Pulverize the tamarind pulp/

Karbanda Juice_Edited by NSD

Mix with the above pulp and

Kokam Juice_Edited by NSD

Put lemon grass and

** If Mango are sour then we may have to reduce citric

** And iIf mangoes are very sweet than we will need

So be careful and watchful.

NOTE:- Ideally there should be mixture of ripe and

Mix all together. Chill.

** If Mango are sour then we

** And iIf mangoes are very

So be careful and watchful.

NOTE:- Ideally there

Roast Rajgira in ghee. Then mix

Dates can also be added in

Roast ragi in ghee. Until lightly

Add ice for chil

Bajra Raab, Regular_skkd

Remove the stems from the Back HOME