Laal maas No.

of 100
Portions

Ingredients QTY Unit

Mutton 12.5 Kg
Fat 1.5 Kg
Black cardamom 15 Gm
Green cardamom 15 Gm
Onions 4 Kg
Ginger 150 Gm
Garlic 150 Gm
Red chilly (kashmiri) 200 Gm Standard
Cumin 75 Gm Well-cooked mutton in a
Coriander powder 150 Gm farily thick, red coloured
Turmeric 20 Gm gravy. Adequately spiced.
Curd 3 Kg
Salt 150 Gm
Green coriander 4 Bunch

Steps
1. Clean, wash and cut mutton into 1-inch pieces.
2. Slice onions. Prepare ginger-garlic-red chilly paste. Broil and powder cumin. Wash
and chop green coriander.
3. Heat fat. Add black and green cardamom. Add onions, fry to a golden brown colour.
4. Add ginger-garlic-red chilly paste. fry well.
5. Add cumin powder, coriander powder and turmeric. Fry well.
6. Add beaten curd and cook.
7. Add mutton pieces. Sear well. Add salt and water.
8. Cook till mutton is tender and gravy fairly thick.
9. Serve hot garnished with green coriander and sprinkled with cumin powder.

Malai Paneer No of Portions 100

Pre Preprations
 1. Cut Paneer into cubes, chop onions fine, whisk yoghurt.
Method
1. Heat oil in a degchi, add chopped onions sauté till golden, and add ginger garlic paste.
2. Add coriander powder, red chili powder and turmeric powder .Cool the masala by turning off the flame for a
while add yoghurt and cook till the Rogan separates.
3. Slow down the flame and add cream, mix the masala and cream well and continue cooking on a slow flame.
4. Season and add the paneer cubes .Cook for another few minutes and switch off the flame.

Standard: Evenly cut cubes of panir, simmered in a mild gravy. Orange red in color,
medium thick consistency onion tomato gravy. Enriched with cream.

Chane Moong Ki Dal No of Portions 100

Pre Preprations
1. Clean Wash and soak dals.
2. Finely Chop Onions, Chop Tomatoes.
Method
1.In a degchi add the dals ,water 500 ml of ghee half the chilly coriander and turmeric powder ,half the salt and put
on flame ,cook till dals are tender (chana dal can be separately cooked in a pressure cooker) .
2. In a Kadhai heat oil, crackle cumin add onions sauté till golden, add ginger garlic paste sauté further add the
remaining half of the powder spices and then tomatoes.
3. Add this Tadka mixture to dal and cook for another ten minutes, season and switch off the flame (it can be
garnished with chopped coriander leaves.

Standard: Dark yellow in color, thick consistency, with the dal slightly broken up. predominant flavor of coriander
and cumin. And served hot adequately seasoned.
 Vagharelu Bhaat No. of
Portions

Ingredients QTY Unit

Rice 7 Kg
Mustard seeds 50 Gm
Turmeric powder 5 gms
Curry leaves 1 Bch
Red chilly 5 Gm
Hing 2 Gm
Oil 500 Ml
1. Pick, wash and soak the rice.
2. Deseed the red chillies.

Method

1. Heat oil, add mustard seeds, when they crackle add red chillies, curry leaves and
hing. Add rice.
2. Fry till the grains are hot to touch and well separated.
3. Add double the amount of hot water and salt.
4. Cook till the rice grains are soft.
5. Serve hot.

Standard
Well separated rice grains, they should not be overcooked. Good flavor of the tempering.

Ganthiya nu shaak No. of 100

Portions

Ingredients QTY Unit

Tomatoes 10 Kg
Sev (thick) 2 Kg
Oil 1 Litre
Mustard seeds 100 Gm
Turmeric 10 gm
Curry leaves 1 bunch
Hing 100 gm
Ginger paste 100 Gm
Peanuts (roasted without skin) 1 Kg
Chilli powder 200 Gm
Jaggery 250 Gm
Coriander leaves 1 Bch

Prepreps
.
 1. Cut tomatoes into dices.(big dices)
2. Crush the peanuts and make it into a coarse powder
3. Clean and chop coriander leaves.

Lasaniya bateta No. of 100

Portions

Ingredients QTY Unit

baby potato 8 Kg
ginger 150 Gm.
garlic 150 Gm.
bayleaf Gm.
red chilly pwd
Peanut (roasted) 200 Gm.
Til seeds 100 Gm.

Dhania jeera pwd 30 Gm

oil 1 Lit.
Cumin seed 20 Gm
Red chilly 50 Gm
Coriander 1 bunch

Method

1. Heat oil add mustard seeds turmeric, hing and curry leaves.
2. Add ginger paste and fry well.
3. Add peanut powder. Saute till the oil separates out.
4. Add red chilly powder and bhunao till done sprinkling little water as and when
required.
5. Add tomatoes and cook till they are soft (but not mashed).
Add salt and jaggery
6. Serve hot with garnish of coriander leaves.
7. Add sev just before the service

Standard
Red in colour gravy. Not too thick consistency. Sev should get mashed up with hot gravy.
Good flavor of peanuts.

Pre-preparations:

1. Wash and cook baby potato in jacket till soft. Cool and peel. Prick potatoes to
allow masala to go till centre of potatoes.
2. Chop ginger, garlic.dessed red chilly and break into two. Dry roast til seeds, cool.
Make a paste adding ginger, garlic, red chilly pwd, , til seeds, peanut and make
smooth paste using lillte water.
3. Heat oil, fry potoes till light golden in colour, remove from oil. Add cumin seeds,
crackle, red chilly , bayleaf, red chilly, turmeric, dhania jeera pwd, sauté well.
 Add ground paste, fry well on low flame till oil oozes out. Add potato, salt and
little water to make a thick gravy.
4. Serve hot garnished with coriander leaves.

Gujrathi kadhi No. of 100

Portions

Ingredients QTY Unit

Curd 5 Lt
Gram flour 500 Gm
Green chilly 100 Gm
Ginger 100 Gm
Cumin 25 Gm
Salt 100 Gm
Sugar 150 Gm
Tempering:
Oil 1 Lt
Cardamom 20 Gm
Cinnamon 20 Gm
Cloves 20 Gm Standard
Curry leaves 1 Bunch Seasoned and flavored
Red chilly (round, button-like) 25 Gm buttermilk, thick pouring
Asafetida 50 Gm consistency, pale lemon
yellow in color. Slightly
sweetish in taste mild
flavor of whole spices.
served hot,

Pre preparations:
1. Wash the ginger and clean the chillies. Crush both with jeera

Method:

10. Whisk curd, add water and prepare buttermilk.

11. Make a thin paste with gram flour. Strain into buttermilk and mix well.
12. Add the Crushed ginger-green chilly and cumin to buttermilk and gram flour
mixture. Add salt and sugar.
13. Bring this mixture to a boil stirring constantly till gram flour cooks fully and
mixture thickens.
14. Heat oil. Add cardamom, cinnamon, cloves, red chilly, curry leaves and asafetida.
Pour over kadhi. Adjust seasonings and serve hot.

Kesari Seviyan No. of 100

Portions
Ingredients QTY Unit
Seviyan (fine vermicelli) 4 kg
Milk 8 Lt
Sugar 4 Kg
Saffron 4 Gms
Mawa 2 Kg
Pistachio 200 gms
Cardamom powder 10 gms

Preprepartions
15. Soak the safaron in a little warm milk to release the color and aroma

16. Break the vermicelli into 3 inch pieces

17. Grate the mava
18. Blanch and cut the pistachio into slivers

Steps
1. Heat the milk and bring it to a boil.. Simmer on a slow fire to thicken the milk
2. When the milk has reduced and thickened, add the sugar and the vermicelli and
cook further for another 20 minutes.
3. Stir in the mava and the safaron
4. Remove from the fire and allow to cool. Add cardamom powder.
5. Serve warm garnished with slivers of pistachio.

Standard:. Pale yellow in color. Thick consistency. Adequately sweetened. Flavored

with sufficient safaron and enriched with mava. Served warm .

Murg Makhanwala No. of 100

Portions

Ingredients QTY Unit

Chicken 12.5 kg
Ginger paste 150 Gm
Garlic paste 150 Gm
Curd 5 Kg
Salt 100 Gm Standard
Evenly cut chicken pieces
Kashmiri Red chilly paste 150 Gm on the bone. Juicy texture
Black salt 50 Gm Simmered in a orange red,
Lime 10 No. fairly thick gravy. which
Garam masala powder 50 Gm has a predominant smoked
Mustard oil 1 Lt flavour and buttery taste.
Nutmeg powder 10 Gm Tomato gravy should be
Mace powder 15 Gm mildly pungent
 Kasoori methi 25 Gm
Oil 2 Lt
Onions 3 Kg
Poppy seeds paste 250 Gm
Tomato puree 3 Kg
Cashew paste 250 Gm
Butter 1.5 Kg
Cream 1 Lt
Green coriander 2 Bunch

FOR THE DUNGAAR

Charcoal 50 Gms
Pure ghee 75 Ml
Kasoori Methi 02 Gms

Pre preparations
1. To prepare the chicken –de- skin, wash and cut into 8 pieces and make
gashes in the flesh.
2. Roast and crush the kasoori methi finely.
3. For the marinade: mix curd, half ginger-garlic-red chilly paste, lime juice,
salt, black salt, , mustard oil, garam masala powder, mace and nutmeg
powder, kasoori methi. Apply onto the chicken and keep it overnight.
4. Prepare a boiled onion paste.
Method
5. Put the marinated chicken into trays and cook it in the oven.
6. Now, to prepare the gravy, Heat oil. Add onion paste fry,
7. Now add the remaining ginger-garlic-red chilly paste, poppy seeds
paste and fry well. Add any left over marinade and simmer. Add
tomato puree. Continue cooking till gravy thickens.
8. Add chicken pieces and adjust salt.
9. Add cashew nuts paste, butter and half the cream. Sprinkle garam masala
powder. Light the charcoal, place it in a bowl. Add the kasoori methi and
10.
pure ghee over it. Place this bowl in the degchi with the chicken.Cover the
vessel with a tight fitting lid and in allow the gravy to absorb the smoky
flavor for a couple of minutes..
11. Now carefully remove the charcoal..

12. Serve hot garnished with cream and chopped green coriander.

Note: Traditionally, the chicken in this dish is cooked in the Tandoori

(Tandoori Chicken). Also, some recipes call for the use of artificial
“Tandoori “ red color. Ideally, the color should be from the use of sufficient
Kashmiri (mild) chilies.

Vegetable jalfrezi No. of 100

Portions

Ingredients Unit
QTY
Cauliflower 8 Kg
 Potatoes 5 Kg
Carrots 5 Kg
Kg
Capsicum 3 kg
French beans 2
Salt 100 Gm
Turmeric 20 Gm
Onion 4 Kg
Standard
oil 2 Kg
Small Cauliflower florets
Green chilly 50 Gm
and uniformly cut batons
Ginger 150 Gm
of colourful vegetables
Garlic 150 Gm
cooked al dente, with a
Chilly powder 150 Gm
delicate flavour of spices.
Coriander powder 150 Gm
Yellowish in color, Served
Tomatoes 3 Kg hot garnished with sliced
Aamchoor powder 50 Gm tomatoes and green
Lime 20 Gm coriander.
Green coriander 2 Bunch
Garam masala powder 15 Gm
Cumin 100 Gm

Prepreps
1. Wash and cut cauliflower into florets. Soak in warm salted water for 30
min .change water. Cook with turmeric and salt till al dente. Drain and keep
aside.
2. Slice onions and tomatoes. Make ginger-garlic paste. Extract limejuice. Chop
green coriander and green chilly.
3. Peel and cut the potatoes and carrots i8nto batons.
String beans.clean and cut capsicum and beans into batons.cook all veg seperately
4
Method
4. Heat oil .add cumin. Add onions and sauté. Add green chilly and ginger-garlic
paste. Fry. Add powdered masalas. Fry well. Add the tomatoes to the tempering.
Add all the vegetables.saute
5. Now add gobhi, mix carefully without breaking the florets. Adjust seasoning.
6. Remove from flame, sprinkle limejuice and coriander. Serve hot.

Dal maa saabut No. of 100

Portions

Ingredients QTY Unit

Whole gram (masoor) 3.5 Kg
Onions 3 Kg
Ginger 150 Gm
Garlic 150 Gm
Green chilly 75 Gm Standard
Turmeric 20 Gm Well-cooked urad, slightly
Fat 750 Gm mashed, flavoured with
Cumin 50 Gm
Red chilly powder 100 Gm
Curd 2 Kg
Salt 150 Gm
Green coriander 2 Bunch

Pre preparation
1. Pick, wash and soak whole black gram (urad) overnight.
2. Slice onions. Crush ginger, garlic and green chillies. Chop green coriander. Beat
curd.

Method
3. Add onions, ginger, garlic, green chillies and turmeric to urad and boil till cooked
well. Mash the dal.
4. Heat fat. Add cumin and red chilly powder. Add curd and simmer for some time.
5. Add curd mixture to urad. Add salt and mix well.
6. Reheat and serve hot garnished with green coriander.

Chicken chettinad No. of 100

Portions

Ingredients QTY Unit

Chicken 12.5 Kg
Onions 3 Kg
Ginger 200 Gm
Garlic 200 Gm
Turmeric 20 Gm
Red chilly 100 Gm
Coriander seeds 150 Gm Standard
Cumin 75 Gm Reddish brown in color,
Fennel (saunf) 50 Gm neatly and evenly cut
Peppercorns 100 Gm pieces of Well-cooked
Cinnamon 20 Gm chicken tender, moist and
Cloves 20 Gm juicy. Gravy should be
pepper pungent with a
Curd 2 Kg fragrant aroma of freshly
Lime 12 No. crushed spices, Gravy
Oil 2 Lt should be medium thick
Coconut oil 500 Ml
Madras onions 1 Kg
Curry leaves 1 Bunch
Salt 100 Gm
Green coriander 2 Bunch
Pre preparations
1. Clean and cut chicken into 8-10 pieces. Marinate in curd, half of the ginger-garlic
paste, salt, turmeric and half of peppercorns – crushed.
2. Chop onions and tomatoes. Roast and powder red chillies, coriander seeds,
cumin, cinnamon, cloves, fennel and remaining peppercorn. Peel and slice
madras onions. Prepare limejuice. Chop green coriander.

Method:

3. Heat oil. Fry onions to a light brown colour. Add ginger-garlic paste. Fry well.
4. Add chicken pieces. Fry well.
5. Add remaining marinade and salt. Add little water, cover and cook until chicken
is tender.
6. Add powdered spices. Cook for few minutes.
7. Heat coconut oil. Fry madras onions to a light brown colour, add curry leaves.
Pour this tempering over chicken.
8. Add limejuice. Serve hot garnished with green coriander

Potato varuval No. of 100

Portions

Ingredients QTY Unit

Potatoes 8 KG
Oil 2 LT
Standard
Urad dal 100 Gm
Well cooked Pieces of
Mustard seeds 50 Gm
potato. Must retain shape.
Curry leaves 1 Bunch
Light redish in colour,
Dry red chilly 20 Gm
adequately spiced, with a
Turmeric 5 Gm
Good flavour of
Red chilly powder 25 Gm
tempering ingredients.
Asafetida 25 Gm
Salt To taste
Green coriander 2 Bunch

Prepreps

19. Peel and cut potatoes into 3 cm dices.

20. Chop green coriander. Remove stems of red chillies, deseed them and break them
in small pieces.

Method
1. Heat oil. Crackle mustard seeds. Add urad dal, red chilly pieces and curry leaves.
2. Add asafetida and turmeric. Sauté for a few minutes more.
3. Add potatoes, add salt and mix well.
4. Cover and cook over a slow flame till done. Stir occasionally.
5. Serve hot garnished with green coriander.
 Rasam No. of 100
Portions

Ingredients QTY Unit

Toordal 1.5 Kg
Tomato 2 Kg
Tamarind 200 Gm
Green coriander 2 Bunch
Turmeric 20 Gm
Garlic (opt) 50 Gm
Salt 100 Gm
Lime 12 No.
Asafetida 25 Gm
Rasam powder:
Coriander seeds 300 Gm
Standard
Cumin 50 Gm
Sharp, tangy and pepper-
Peppercorns 100 Gm
spicy, full-bodied dal
Fenugreek seeds (methi) 20 Gm
water. Predominant
Red chilly 75 Gm
flavour of tempering.
Chanadal 75 Gm
Toordal 100 Gm
Tempering:
Coconut oil 1 Lt
Mustard seeds 50 Gm
Curry leaves 1 Bunch
Red chilly 25 Gm
Asafetida 25 Gm

Steps
1. Clean, wash and boil toordal in app. 6-7 lt water.
2. Cut tomatoes into quarters. Peel and crush garlic.
3. Lightly roast and powder rassam powder ingredients.
4. Boil tamarind and prepare pulp.
5. Add tomatoes, garlic, rasam powder, salt, turmeric and asafetida to dal when it is
almost done.
6. Heat coconut oil and prepare tempering with mustard seeds, curry leaves, red chilly
and asafetida. Pour into rasam.
7. Add limejuice, green coriander and salt. Serve hot.

NOTE:
Generally while making sambar, plenty of water is added to toordal and as it gets cooked,
water is taken out for the purpose of rassam.
Saoji mutton No. of 100
Portions

Ingredients QTY Unit

Mutton 12.5 Kg
Masala
Whole coriander 100 Gm.
Rice 100 Gm
Cumin 10 Gm
Til 50 Gm.
Cinnamon 10 Gm
Cloves 10 Gm
Shahi jeera 10 Gm
Black cardamom 10 Gm
Green cardamom 3 Kg
Staranise 10 Gm
Nutmeg 1 No.
Mace 10 Gm
Standard
Dagadphool 10 Gm
Well-cooked tender
Dry coconut 250 Gm.
mutton blended with
Red chilly 50 Gm.
chana dal, seasoned with
Bayleaf 2 Gm.
Lit. limejuice and having a
Oil 2 Kg. predominant flavour of
Onion 3 Gm browned garlic.
Ginger garlic paste 100 Gm.
Coriander leaves 1 Bunch
Redchilly powder 50 Gm.
Gm.
Turmeric 20
Salt To taste

Pre-preparation-
1. Dry roast the ingredients for masala, cool, add water and make a smooth paste.
2. Slice onion and fry till brown, prepare brown onion paste.

Method:-
3. Heat oil, add bayleaf let it crackle. Add ginger garlic paste, fried onion paste and
half coriander leaves and sauté well. Add red chilly powder, turmeric pwd and
saoji masala paste, fry till oil oozes out. Add mutton and fry in masala, add water,
salt. Cook till tender.
4. Serve hot garnished with green coriander.

Mixed veg Koshimbir No. of 100

Portions

Ingredients QTY Unit

Carrots 1 Kg
Cucumber 1 Kg
Tomato 1 Kg
Onion 1 Kg
Capsicum 500 Gm
Green chilly 50 Gm
Green coriander 1 Bunch
Lime 20 No.
Salt To taste
Sugar 75 Gm
Peanuts 500 Gm
Coconut 2 No.
Pure ghee 500 Gm
Cumin 25 Gm

Prepreps
1. Peel and roughly chop the carrots, cucumber and onions. Cut capsicum and
tomatoes roughly.
2. Chop green chillies.
3. Extract lime juice.
4. Roast and coarsely powder the peanuts.
5. Grate coconut.
 6. Chop coriander leaves.

Method
1. Mix the vegetables along with the peanuts, lime juice, green chillies, salt and
sugar.
2. Heat the pure ghee.
3. Add in the cumin seeds. When they crackle pour this tempering over the
vegetables mixture.
4. Serve room temperature with grated coconut as the garnish.

Standard
Colourful mixture of vegetables, coriander and coconut.
Well seasoned with lime juice and salt. And good flavor of cumin and pure ghee.