BAC 261- QUANTITY FOOD PRODUCTION(LAB)

MENU-5 GOAN CUISINE

DISHES:
1. Goan Veg Pulao: Fragrant rice dish cooked with mixed vegetables and
spices.
2. Chicken Xaccuti: A spicy and flavourful Goan curry made with chicken
and a blend of aromatic spices.
3. Vegetable Caldeen: A mild and creamy coconut-based curry with mixed
vegetables, popular in Goan cuisine.
4. Dodhi Sukhe: A dry and delicious dish made with bottle gourd, coconut,
and spices, commonly found in Goan homes.
5. Dal (amti): A flavourful and comforting lentil curry seasoned with
traditional Indian spices.
6. Godshe: Sweet lentils-based dessert from Goan region.

GOAN VEG PULAO:

Portion size:250

SL NO. INGREDIENTS QTY FOOD COST

1. Basmati rice 25 kg 2325
2. Vegetable oil 2.5 liters 297.5
3. Onions 10 kg (sliced) 326
4. Ginger garlic paste 2 kg 450
5. Green chilies 2 kg (slit) 312
6. Carrots 15 kg (diced) 1545
7. French beans 10 kg (cut into small 1130
pieces)
8. Green peas 10 kg (frozen or 1680
fresh)
9. Potatoes 10 kg (diced) 370
10. Cauliflower 10 kg (cut into 400
florets)
11. Coconut milk 10 litres 500
12. Water 40 litres (adjust as -
needed)
13. Turmeric powder 1 kg 200
14. Red chili powder 500g (adjust to your 200
 preferred spice
level)
15. Garam masala powder 500g 425
16. Cashew nuts 2kg (fried in ghee, 1860
optional, for garnish)
17. Raisins 2kg (fried in ghee, 486
optional, for garnish)
18. Fresh coriander leaves 4 bunches (for 40
garnish)
19. Salt 500g (adjust to taste) 65

TIPS:
 Sauté the rice and spices in ghee before cooking to enhance the nutty flavour
and aroma.
 Slow-cook the pulao on low heat with a tightly sealed lid to ensure each grain
is perfectly cooked and separate.
 Enhance the taste with a dash of coconut milk for a creamy and tropical touch
to your Goan veg pulao.

CHICKEN XACCUTI:
Portion size: 250

SL NO. INGREDIENTS QTY FOOD COST

1. Chicken 40 kg (cut into 10760
pieces)
2. Vegetable oil 5 liters 595
3. Onions 10 kg (sliced) 326
4. Fresh coconut 5 kg (grated) 250
5. Garlic 2 kg (minced) 402
6. Ginger 1 kg (minced) 321
7. Green chilies 2 kg (slit) 312
8. Curry leaves 3 cups 22
9. Water 30 liters (adjust as -
needed)
10. Tamarind 1 kg (soaked in 177
warm water and
extract the juice)
11. Salt 1 kg (adjust to taste) 26
12. Red chili powder 500g (adjust to your 200
preferred spice
level)
13. Coriander powder 500g 162
14. Cumin powder 200g 158
15. Turmeric powder 500g 100
16. Black pepper powder 200g 304
17. Cinnamon sticks 20 100
18. Cloves 20 175
19. Cardamon pods 20 73
20. Mustard seeds 4 tbsp 12
21. Fennel seeds 4 tbsp 52
22. Poppy seeds 4 tbsp 140
23. Dry coconut 2 kg (grated, for 100
roasting)
24. Fresh coriander leaves 8 bunches (for 96
garnish)

TIPS:

 Roast and grind a flavourful spice blend of coconut, poppy

seeds, and aromatic spices for a rich and authentic xacuti
paste.
 Slow-cook the chicken in this paste with a dash of tamarind
pulp to let the flavours meld and intensify.
 Simmer in low heat while occasionally stirring to achieve a
thick and luscious gravy in your chicken xacuti.

VEGETABLE CALDEEN:
SL NO. INGREDIENTS QTY FOOD COST
1. Onions 10 kg (finely 326
chopped)
2. Garlic paste 100tsp 270
3. Tomatoes 10 large nos. (finley 1914
chopped)
4. Carrots 10kg (cut into 749
chunks
5. Green beans 10kg (cut into 1130
chunks)
6. Peas 15 Kg 2520
For the spiced coconut milk
7. Coconut milk 20 litres 1000
8. Coriander seeds 100 tsp 390
9. Cumin seeds 240
10. Black peppercorns 600 578
11. Turmeric powder 50 tsp 247.5
12. Ginger 15 inches 150
13. Chilies 20 30
14. Tamarind pulp 1.5 litres 327
15. Warm water 20 litres -
16. Ginger slivers (for garnish) 47
TIPS:
 Sauté the vegetables with onions and garlic until they are slightly caramelized to
enhance their natural sweetness.
 Gradually add the coconut milk-based sauce, stirring continuously, to prevent curdling
and achieve a smooth consistency.
 Simmer on low heat, allowing the flavours to meld together, and avoid overcooking
the vegetables to maintain their texture in the dish.

DODHI SUKHE:
Portion size:250

SL NO. INGREDIENTS QTY FOOD COST

1. Tender Bottle Gourd 60 kg 3000
2. Onions 20 nos, (finely 173
chopped)
3. Tomatoes 5 kg (finely 275
chopped)
4. Green chilies 200 (slit) 300
5. Grated coconut 1 Kg 75
6. Mustard seeds 50 Tsp 119
7. Turmeric powder 50 Tsp 247.5
8. Sugar 100 tsp 75
9. Oil 200 Tsp 396
10. Salt 100 tsp 42

TIPS:
 Ensure you stir-fry the bottle gourd (dodhi) on high heat initially to remove excess
moisture and prevent it from becoming soggy in your dodhi sukhe.
 Incorporate freshly grated coconut and aromatic spices towards the end of cooking to
preserve their flavours and textures.
 Garnish with a squeeze of lemon juice and fresh coriander leaves to add a zesty and
herbaceous finish to your dodhi sukhe.

DAL (AMTI):
Portion size- 250

SL NO. INGREDIENTS QTY FOOD COST

1. Toor dal 15 Kg 3375
2. Chana dal 2 Kg 210
3. Moong dal 2 Kg 308
4. Urad dal 1 Kg 179
5. Masoor dal 1 Kg 130
6. Vegetable oil 2.5 Litres 395
7. Mustard seeds 4 Tbsp 14
8. Cumin seeds 4 tbsp 130
9. Asafoetida (hing) 2 tsp 20
10. Curry leaves 3 cups 42
11. Green chilies 200 (slit) 300
12. Ginger 1 Kg (minced) 300
13. Garlic 1 Kg (minced) 201
14. Turmeric powder 500g 165
15. Red chili powder 500g (adjust to your 340
preferred spuce
level)
16. Coriander powder 500 g 172
17. Garam masala powder 500g 185
18. Tamarind pulp 2 cups(soaked in 111
warm water and
extract the juice)
19. Jaggery 1 Kg (grated, adjust 98
to taste)
20. Fresh coriander leaves 6 bunches ( for 72
garnish)
21. Salt 250g (adjust to taste) 7
22. Water 60 litres (adjust as -
needed)

TIPS:
 Begin by tempering mustard seeds, cumin seeds, and curry leaves in hot oil to infuse
the Amti dal with aromatic flavors.
 Add tamarind pulp for a tangy twist and adjust its quantity according to your desired
level of sourness in the dal.
 To achieve the perfect consistency, simmer the dal with occasional stirring until it
reaches a harmonious blend of thick and soupy in your Amti dal.

GODSE:
Portion size: 250
SL NO. INGREDIENTS QTY FOOD COST
1. Moong dal 20Kg 2740
2. Rice 5 Kg 215
3. Coconut 100 2500
4. Jaggery 10Kg 860
5. Salt To taste -
6. Palm jaggery 10Kg 840
7. Cardamon powder 200g 794
TIPS:
 When making godshe, ensure the rice and coconut mixture is finely ground for a
smooth texture.
 Cook the godshe mixture on low heat, stirring continuously, to prevent sticking and
achieve the right consistency.
 Garnish with cardamon and sliced almonds for a fragrant and nutty finish to the dish.

The regional diversity in French cuisine is profoundly shaped by the country's

geographical location, climate, and its proximity to neighboring nations. Along
the coastlines, such as in Normandy and Brittany, the oceanic influence results
in a focus on seafood and dairy, yielding dishes like creamy Camembert cheese
and seafood stews. In the sunny Mediterranean region, Provence thrives with an
abundance of herbs and vegetables, leading to flavorful ratatouille and olive oil-
rich cuisine. The Alsace region, bordering Germany, combines French and
German culinary traditions, featuring sausages and sauerkraut. Moreover,
France's wine regions like Bordeaux and Burgundy are renowned globally for
their specific grape varieties, which pair perfectly with the local cuisine,
creating an inseparable link between climate, geography, and French regional
food.