BAC 261- QUANTITY FOOD PRODUCTION(LAB)

MENU-3 RAJASTHANI CUISINE

DISHES:
1. Rajasthan Laal Maas: A fiery and rich Rajasthani mutton curry with
bold spices and flavors.
2. Marwadi Gatta Kadhi: A Rajasthani dish featuring gram flour dumplings
in a spiced yogurt-based curry.
3. Jodhpuri Mirch Paneer: Paneer (Indian cottage cheese) cooked with
Jodhpuri chilies, imparting a unique taste.
4. Panchmel Dal: A flavourful Rajasthani dish made with a combination of
five different lentils
5. Makhana Pulao: A fragrant and nutritious pulao made with roasted lotus
seeds (makhana) and vegetables
6. Parantha: Flaky and stuffed Indian flatbread, a popular and versatile
staple in many regions.

RAJASTHAN LAAL MAAS:

Portion size:250
SL. NO. INGREDIENTS QTY FOOD COST
1. Lamb (bone-in) 50 Kg (cut into 37500
pieces)
2. Vegetable oil 5 litres 695
3. Onions 15kg (finely 510
chopped)
4. Garlic 1kg (minced) 201
5. Ginger 500g (minced) 130
6. Yogurt 10kg 1250
7. Red chilli powder 500g (adjust to 340
your preferred
spice level)
8. Coriander powder 500g 197
9. Turmeric powder 200g 110
10. Cumin powder 200g 250
11. Garam masala powder 500g 172
12. Whole dried red chilies 100 (adjust to 58
spice level)
 13. Bay leaves 20 70
14. Black cardamom pods 50 43
15. Green cardamon pods 50 207
16. Cinnamon sticks 30 106
17. Cloves 50 40
18. Black peppercorns 50g 188
19. Salt 500g (adjust to 12.5
taste)
20. Fresh coriander leaves 4 bunches (for 21
garnish)
21. Water 20 litres (adjust -
as needed)

TIPS:
• Use the fiery Mathania red chilies and whole spices sparingly to control the heat level
in the dish.
• Marinate the mutton pieces with yogurt, spiced and mustard oil for a few hours or
overnight to infuse them with rich flavour.
• Finish the dish with a dash of mustard oil and a sprinkle of garam masala to enhance
the authenticity and aroma of the dish.

MARWADI GATTA KADHI:

Portion size: 250
Ingredients for Gatta (Dumplings)
SL NO. INGREDIENTS QTY FOOD COST
1. Besan (Gram flour) 20kg 1000
2. Vegetable oil 500 ml 140
3. Yogurt 5 litres 55
4. Red chilli powder 500g 540
5. Turmeric powder 200g 20
6. Cumin seeds 4 tbsp 150
7. Asafoetida (hing) 2 tsp 75
8. Salt 500g (adjust to 12.5
taste)
9. Water 2 litres (adjust as -
needed)
Ingredients for Kadhi:
SL NO. INGREDIENTS QTY FOOD COST
1. Sour yogurt 15 litres 25
2. Besan (Gram flour) 2kg 100
3. Vegetable oil 1 litre 280
4. Cumin seeds 4tbsp 150
5. Mustard seeds 4tbsp 21.25
6. Fenugreek seeds 2tsp 33
7. Asafoetida (hing) 2tsp 75
8. Curry leaves 4 cups
9. Dried red chilies 50 (adjust to 243
spice level)
10. Turmeric powder 500g 110
11. Red chilli powder 500g 340
12. Salt 500g (adjust to 12.5
taste)
13. Water 25 litres (adjust -
as needed)
14. Fresh coriander leaves 8 bunches (for 200
garnish)

TIPS:
• Ensure the gatte are well-kneaded and firm and well poached before them to the kadhi
to prevent them from breaking apart during cooking.
• Gradually add the besan paste to the kadhi while stirring continuously to avoid lumps
and achieve a smooth, creamy consistency.
• Temper the kadhi with hot ghee and spices for an aromatic finish that enhances the
flavour of the dish.

JODHPURI MIRCH PANEER:

Portion size: 250
SL NO. INGREDIENTS QTY FOOD COST
1. Paneer (Indian cottage 15kg (cut into 5670
cheese) cubes)
2. Large green bell peppers 25kg (deseeded 1625
(capsicum) and cut into
strips)
3. Vegetable oil 2.5 litres 420
4. Cumin seeds 4 tbsp 150
5. Asafoetida (hing) 2 tsp 75
 6. Ginger 2kg 520
7. Garlic 1kg 150
8. Green chilies 250 (slit, ajust to 210
spice level)
9. Tomato puree 10kg 164
10. Cashew nuts 2 kg 1440
11. Fresh cream 5 litres 700
12. Turmeric powder 500g 1030
13. Red chili powder 500g (adjust to 340
your preferred
spice level)
14. Coriander powder 500g 142
15. Garam masala powder 500g 720
16. Dry fenugreek leaves 500g 495
(kasuri methi)
17. Fresh coriander leaves 6 bunches (for 60
garnish)
18. Salt 500g (adjust to 12.5
taste)

TIPS:
• Select medium to hot green chilies to stuff with paneer for a balanced and spice
Jodhpuri mirch paneer.
• Roast or shallow fry the stuffed chilies until they are blistered and the paneer golden
and crispy.
• Garnish with chopped coriander and a drizzle of lemon juive to add freshness and
contrast to the dish spiciness.

PANCHMEL DAL:
Portion size: 250
SL NO. INGREDIENTS QTY FOOD COST
1. Toor dal (Split pigeon peas) 10kg 930
2. Channa dal (Slit chickpeas) 5 kg 255
3. Moong dal (Split mung 2.5kg 385
gram)
4. Urad dal (split black grams) 2.5kg 360
5. Masoor dal (Split red 2.5kg 68
lentils)
6. Vegetable oil 2.5 litres 429
 7. Cumin seeds 4 tbsp 150
8. Asafoetida (hing) 2 tsp 75
9. Ginger 2kg (minced) 520
10. Garlic 1 kg(minced) 210
11. Green chilies 200 (slit, adjust to 120
spice level)
12. Tomato puree 10kg 1440
13. Turmeric powder 500g 110
14. Red chili powder 500g (adjust to 340
your preferred
spice level)
15. Coriander powder 500g 190
16. Garam masala powder 500g 720
17. Fresh coriander leaves 6 bunches (for 145
garnish)
18. Water 60 litres (adjust -
as needed)
19. Salt 500g (adjust to 12.5
taste)

TIPS:
• Tempering with a blend of spices, such as cumin seeds, hing and red chili powder,
adds depth and aromatic richness to the dal.
• Finish with a drizzle of ghee and a sprinkle of fresh coriander leave.

MAKHANA PULAO:
Portion size: 250
SL NO. INGREDIENTS QTY FOOD COST
1. Basmati rice 25kg 1687.5
2. Makhana (puffed lotus 5 kg 200
seeds)
3. Ghee (Clarified butter) 2.5 litres 1125
4. Vegetable oil 2.5 litres 429
5. Cumin seeds 4tbsp 150
6. Bay leaves 20 70
7. Cinnamon stick 30 106
8. Cloves 50 40
9. Black peppercorns 50kg 188
10. Green cardamon pods 50 207
 11. Onions 10kg (finely 280
chopped)
12. Ginger 1kg (minced) 300
13. Garlic 500g (minced) 100
14. Green chilies 100 (slit, adjust to 60
spice level)
15. Carrots 10kg (diced) 500
16. Green beans 5kg (cut into 1- 285
inch pieces)
17. Green peas 5 kg (frozen or 900
fresh)
18. Cauliflower 10kg (cut into 1240
small florets)
19. Cashew nuts 2 kg (optional, for 700
garnish)
20. Raisins 2 kg (optional, for 500
garnish)
21. Fresh coriander leaves 6 bunches (for 60
garnish)
22. Water 60 litres (adjust -
as needed)
23. Salt 500g (adjust to 12.5
taste)
TIPS:
• Dry roast the makhana in a pan and add it in the end to add a crunch to the pulao.

PARANTHA:
Portion size: 250
SL NO. INGREDIENTS QTY FOOD COST
1. Whole wheat flour (atta) 15 kg 660
2. Ghee (Clarified butter) 1.5 kg 450
3. Water 8 litres (adjust as -
needed)
4. Salt 500g (adjust to 12.5
taste)
5. Vegetable oil For frying -

TIPS:
• Knead the paratha dough to a smooth and soft consistency, allowing it to rest to make
it easier to roll and cook.
• Ensure it turns crispy and golden brown.
• Press and flip the parathas gently to avoid breaking them and cook until both sides are
evenly cooked and slightly crispy.