Moti Pulao

S.NO INGREDIENT UNIT RATE/UNIT QNTY COST METHOD

RICE KG 3 KG 1. Mix the saffron strands in warm milk, keep aside.

2. Add everything mentioned For the Moti/Cottage Cheese balls in a bowl,

and mix well. Start making small balls out of the mixture, keep aside.
1 COTTAGE CHEESE KG 2 KG
3. Heat oil in a deep frying pan/kadai and fry the paneer balls over low to
medium heat until they turn pale golden in colour. Remove and transfer them
2 GHEE KG 200 ml to a paper napkin lined bowl, keep aside.

4. Cook the rice with plenty of water. Strain and keep aside.
3 GREEN CARDAMOM KG 0.5 gms

5. Heat ghee in a nonstick pan, temper with green cardamom, black

cardamom, cinnamon, cumin seeds, cloves and bay leaves.
4 BLACK CARDAMOM KG 0.5 gms

5 CINAMON STICK KG 0.5 gms 6. Add boiled rice, garam masala powder, and salt, mix well.

7. Next to add the saffron milk. Give it a good mix with rice, cook over low
heat for 10 minutes, and stir in between.
6 GARAM MASALA KG 0.10 gms

8. Now add the paneer balls, mix gently. Reserve some of the paneer balls
for garnishing.
7 BAY LEAF KG 1 gms

9. Coat the reserved Paneer balls with silver vark and spread them on top of
the pulao.
8 SALT KG 0.50 gms

10. Serve hot Moti Pulao with Chicken Nilgiri Korma.

9 SAFFRON KG 0.05 gms

10 MILK LTR 250 ml

Chicken Nilgiri Korma

S.NO INGREDIENT UNIT RATE/UNIT QNTY COST METHOD

1 Make a paste of Ginger Garlic Cumin seeds cardamom Poppy seeds
cinamon grated coconut mint leaves coriander leaves curry leaves by adding
1 CHICKEN KG 2 KG a few tbsps of water and keep aside.
2 Heat oil in a heavy bottomed vessel, add curry leaves and saute for few
secs. Add the chopped onions and fry till transparent. Add ginger-garlic paste
and saute for 3 mts. Add red chilli pwd, turmeric pwd and salt and combine.
2 BAYLEAF KG 1 gm Add the chopped tomatoes and fry for 4-5 mts.
3 CARDAMOM KG 1 gm 3 Add the ground paste and cook over medium heat for 7-8 mts.
4 Add lemon juice and the chicken pieces and combine. Cook without lid for
5-6 mts. Add 3 cups of water and cook with lid on simmer till the chicken is
tender and the gravy thickens. Garnish with chopped coriander leaves. Turn
4 CINAMON KG 1 gm off heat.
5 CLOVE KG 2 gms 5 Serve Hot garnished with coriander sprig with missi rotis.
6 ONIONS KG 500 gms
7 GINGER KG 100 gms
8 GARLIC KG 200 gms
9 MUSTARD SEEDS KG 2 gms
10 CUMIN SEEDS KG 2 gms
11 TURMERIC KG 2 gms
12 ASEFOTIDA KG 2 gms
13 CORIANDER POWDER KG 5 gms
14 RED CHILLI POWDER KG 2 gms
15 SALT KG 5 gms
16 OIL ML 100 ml
17 POPPY SEEDS KG 5 gms
18 COCONUT NOS 1 nos
19 CORIANDER LEAVES BUNCH 50 gms
20 MINT LEAVES BUNCH 50 gms
21 CURRY LEAVES BUNCH 2 sprig
22 GREEN CHILIES KG 2 gms

Corn Peas Tikki

S.NO INGREDIENT UNIT RATE/UNIT QNTY COST METHOD
SWEET CORN 1.Mix green peas, sweet corn, green chilli & ginger paste, sugar, salt, finely
1 KG 200 gms chopped coriander leaves well together
GREEN PEAS 2. Boil 1 ¼ cup of water then add white rava, salt, ginger and green chilli
paste and mix well. Keep the mixture in the refrigerator to avoid stickiness
2 KG 200 gms while making tikkis
 GINGER 3.After 20 mins take the rava mixture then make ball shape then depress the
center of the ball and put the green peas stuffing inside.
3 KG 10 gms
GREEN CHILIES 4.You will get again ball shape after closing all the edges. Now flatten this
4 KG 10 gms ball gently
5 CORIANDER LEAVES BUNCH 20 gms 5.Repeat the above steps for all ball shaped tikkis
LEMON JUICE 6.Dip each tikki in the maida mixture, roll it in breadcrumbs. Make sure all the
sides of the tikkis equally covered/sealed with breadcrumbs.
6 NOS 2 nos
7.Heat oil in a pan, deep fry all tikkis one by one. Once they are turned
7 SUGAR KG 10 gms golden brown both the sides take it from the pan.
8 SEMOLINA KG 100 gms 8. Serve hot with tomato sauce, chilli sauce or green chutney
9 BREAD CRUMBS KG 100 gms
10 OIL LTR 1 Ltr
WATER

Matar Kumbh Masala

S.NO INGREDIENT UNIT RATE/UNIT QNTY COST METHOD
1.Heat oil in a pan add bay leaves, cloves, cinnamon, cardamom
1 MUSHROOM Packet 10.000 sauté for half a minute.

2. Add onions and sauté till golden brown. Add ginger and garlic
paste continue to sauté then add mushroom fry for one minutes,
stirring continuously. Add all spices. Stirring continuously add
tomato chopped and tomato puree and stir.
2 GREENS PEAS KG 200 gms
3. Cook till oil separates from the masala. Add half cup of water.
Add matar . Cook on low flame cook on a till the green peas and
3 ONION KG 200 gms mushroom are fully cooked.
4 TOMATO KG 100 gms 4. Serve hot, garnished with coriander leaves
5 GINGER KG 50 gms
6 GARLIC KG 100 gms
7 BAY LEAF KG 1 gm
9 CLOVES KG 2 gm
10 BLACK CARDAMOM KG 2 gm
11 CINAMON STICK KG 1 gm
12 RED CHILLI POWDER KG 20 gms
13 CORIANDER POWDER KG 30 gms
14 TURMERIC POWDER KG 1 gm
15 GARAM MASALA POWDER KG 10 gms
16 OIL LTR 50 ml

MISSI ROTI

Ingredients UNIT RATE/UNIT QNTY COST METHOD

WHEAT FLOUR KG 240 gms Making Dough
1. Take the whole wheat flour, besan (gram flour) and ajwain (carom seeds)
1 BESAN KG 100 gms in a mixing bowl or a pan.
2. Add finely chopped onion, chopped green chilies, a pinch of asafoetida
2 AJWAIN KG 7 tsp (hing) and oil. Mix very well.
3 GREEN CHILLIES KG 13 nos 3. Then add ½ cup water. Begin to mix and knead the dough.
4 ONION KG 400 gms 4. Add more water as required and knead to a smooth soft dough.

5. I overall added ¾ cup water. The amount of water required depends on the
quality of flour. So you can add ⅔ to ¾ cup water or more if required.
5 ASAFOTIDA KG 2 tsp
6. Allow the dough to rest for 10 minutes and then make medium sized balls
6 SALT KG to taste from the dough.
7 OIL LTR 100 ml Rolling Missi Roti
8 WATER LTR as req 1 Take the dough ball on the rolling board.
9 2. Dust some dry wheat flour on both sides of the ball.
10 3. Roll to a circle of about 5 to 6 inches.

4. Sprinkle some more flour if required while rolling. Roll to medium to

medium thick roti.
11
12 Roasting Missi Roti
1. Place the roti on a hot tawa or skillet. The tava should be hot and not at a
low temperature.
13
14 2. When the base is partially cooked, flip the roti.
15 3. Spread some ghee or oil on the partly cooked part.
4. When the second side is cooked and brown spots can be seen, then flip
16 again. Spread some ghee or oil on this side too. Flip again.

5. Press the edges with a spatula so that the sides are also cooked well.
17
6. Flip once or twice more, so that the roti is evenly cooked. Also, do not cook
18 too much as then the rotis will become dense.
7. Serve the missi roti immediately or place them in a roti basket or a
casserole and serve warm. Make rotis this way and stack them up in a roti
19 basket or casserole.
8. Serve them hot or warm with a sabzi, dal or with a pickle or yogurt or
20 butter.
Gajar Halwa
Ingredients UNIT RATE/UNIT QNTY COST METHOD
1 CARROTS KG 0.7 First rinse, peel and then grate the carrots with the grater.
2 SUGAR KG 0.19
3 MILK LTR 3 Making Carrot Halwa
4 GHEE KG 13.33 1. In a kadai or deep thick bottomed pan combine milk and grated carrots.
5 GREEN CARDAMOM KG 10 2. On a low to medium flame, bring the whole mixture to a boil and then
6 CASHWE NUTS nos 40 simmer.
3. While the mixture is simmering on a low flame, keep on stirring in between.
4. The grated carrots will cook in the milk and the milk will start to reduce and
7 ALMONDS nos 40 evaporate.
5. When the milk has 75% reduced, add the ghee, sugar and powdered
8 SAFFRON STRANDS Pinch 3.33 cardamom to the mixture.
9 6. Stir well and continue to simmer and cook on a low flame.
10 7. Do keep on stirring the halwa in between.
8. Towards the end, add the cashews, almonds, saffron and raisins. Simmer
11 the halwa till all the milk is evaporated. Switch off the burner.
9. Serve gajar halwa hot, warm or you can also serve it cold. garnish with
12 some chopped dry fruits while serving.
SR.NO Ingredients UNIT

POTATO
EGGS
SALT
PEPPER POWDER
REFINED FLOUR

BREAD CRUMBS

OIL
MAYONNAISE
AMERICAN CORN

SR.NO Ingredients UNIT

TORTILLA INGREDIENTS
REFINED FLOUR

SALT

BAKING POWDER
 OIL
WARM WATER

BLACK PEPPER POWDER

ONION POWDER

OREGANO

CUMIN POWDER

RED CHILI POWDER

BLACK PEPPER POWDER
ONION
BELL PEPPER
BLACK PEANS
AMERICAN CORNS
TOMATO PASTE
WATER
MOZARELLA CHEESE
SR.NO Ingredients UNIT

1 CARROT

2 REFINED FLOUR

3 BAKING POWDER

4 SALT
5 CINAMON POWDER

6 OIL
7 GRANULATED SUGAR
8 BROWN SUGAR
9 VANILLA ESSENCE

10 ALMONDS

11 RAISINS

12 WHIPPED CREAM
13 POWDERED SUGAR

14

15

16
 CROQUETTES
RATE/UNIT QNTY COST

QUESEDILLAS
RATE/UNIT QNTY COST
 CARROT CAKE
RATE/UNIT QNTY COST
 METHOD
In a large bowl, stir together mashed potatoes and parsley; season with salt
and pepper.
In a shallow bowl, place flour; season with salt and pepper.
In another shallow bowl, whisk egg with 1 tablespoon water.
In a third shallow bowl, place 1 1/2 cups breadcrumbs.
Form potato mixture into 3/4-by-2-inch logs.
Roll in flour, shaking off excess, dip in egg wash, then roll in breadcrumbs to
coat.
In a heavy medium saucepan, heat 1 1/2 inches vegetable oil over medium-
high until hot. In batches, fry croquettes until golden brown on all sides,
about 2 minutes per batch, turning as needed.
Drain on paper towels.
Serve hot along with mayonnaise.

METHOD
1. Combine all ingredients in a big bowl and mix to form a dough. Transfer
the dough to a floured surface. Knead the dough until soft and smooth,
about 5 minutes.
2. Divide the dough into 12 equal parts and form each into a ball.
3. Flatten each call with your palm and let it rest for 10 to 15 minutes while
covered with a clean kitchen towel.
4. After the dough has rested, heat a large pan over medium-high heat.
Meanwhile, using a rolling pin roll a flattened dough on a floured surface into
a circle, as thin as you can without it breaking. About 6-8 inches in diameter
depending on what you plan to use them for.
5. Once the pan is hot, place a rolled dough and cook about 1 minute or until
the bottom surface has a few pale brown spots and the top starts to form
some bubbles. Flip to other side and cook for about 30 seconds to one
minute. Remove from pan using tongs and stack in a covered container or
sealable bag to keep them soft and pliable.
6. Repeat the process with the remaining dough balls.

7. If for later use, place tortillas in a resealable bag or airtight container and
let them cool down then refrigerate afterward. Once ready to use, place
them in between a slightly damp paper towel and microwave 15-25 seconds
or until warm, then cover to hold heat while serving.

Place tortilla on work surface. Sprinkle one side with a bit of cheese, top with
Filling of Choice. Sprinkle with corn*, coriander and top with cheese. Fold in
half.
Preheat non stick skillet over medium low heat (no oil, if pan is not non-stick
use 2 tsp oil).
Place quesadilla in skillet, press down lightly, cover with lid. Cook for 3
minutes until underside is super golden brown and crispy.
Carefully flip over the folded edge (see video). Press down lightly. Cook for 3
minutes until crispy (no lid).
Transfer to cutting board, cut in half. Serve immediately with
Sour cream, salsa, Avocado Sauce
 METHOD

1. Position a rack in the middle of the oven. Preheat the oven to 176 °C.
2. Grease two 9-inch round cake pans, line the bottom with parchment
paper, and then grease the top. Or grease and flour the bottom and sides of
both pans.
3. Whisk flour, baking soda, salt, and cinnamon in a medium bowl until very
well blended.
4. In a separate bowl, whisk the oil, granulated sugar, brown sugar, and
vanilla.
5. Add the eggs, one at a time, whisking after each one.
6. Switch to a large rubber spatula. Scrape the sides and bottom of the bowl,
then add the dry ingredients in three parts, gently stirring until they
disappear and the batter is smooth.
7. Stir in the carrots, nuts, and raisins.
BAKE CAKE
8. Divide the cake batter between the prepared cake pans.
9. Bake until the tops of the cake layers are springy when touched and when
a toothpick inserted into the center of the cake comes out clean, 35 to 45
minutes.

10. Cool the cakes in the pans for 15 minutes, then carefully turn the cake
layers out onto cooling racks. Remove the parchment paper and cool
completely. If you find that a cake layer is sticking to the bottom of the pan,
leave the cake pan upside down and allow gravity to do its thing.
11. In a large bowl, beat the cream cheese with a handheld mixer on
medium speed until smooth and creamy, about 1 minute.
12. Beat in the powdered sugar and cornstarch. I like sifting the powdered
sugar and cornstarch over the cream cheese to remove lumps. If you do not
have a fine mesh sieve, beat in the cornstarch and powdered sugar a 1/4
cup at a time until combined.

13. Pour in the heavy cream. Beat on medium speed for 2 to 3 minutes or
until the frosting is whipped and creamy. This frosting resembles the texture
of whipped cream. Chill covered until ready to frost the cake.
14. When the cake layers are completely cool, frost the top of one cake layer
and place the second cake layer on top.
15. Add the remaining frosting to the top of the carrot cake and use a butter
knife or small spatula to swirl the frosting around. Leave the sides of the
cake unfrosted. Finish with a handful of nuts on top.
 2. CHICKEN MASAL
4. PHULKA
6. SHAHI TUKDA

SR.NO Ingredients UNIT RATE/UNIT QNTY

1 GHEE 2 TBSP

2 ONION 1 MEDIUM

3 CLOVES 1 TO 2 NOS

4 MADRAS CURRY POWDER 1 TBSP

5 VEGETABLE STOCK AS REQUIRED
6 RED LENTILS 50 GMS
7 ORANGE CARROTS 1 NOS
8 COCONUT MILK 1 CUP
9 LEMON JUICE 1 TSP
10 CILANTRO GARNISH
11 TAMRIND PASTE 2 TBSP
12 GARLIC 4 TO 5 CLOVES
13
14
15
16
 17

SR.NO Ingredients UNIT RATE/UNIT QNTY

1 CHICKEN 100 GMS

2 KASHMIRI RED CHILI POWDER 1 TBSP

3 SALT TO TASTE

4 GINGER 1/2 INCH

5 GARLIC 4 TO 5 CLOVES
 6 TURMERIC 1/2 TSP

7 LEMON JUICE 1/2 TSP

8 WHOLE CORIANDER SEEDS 1 TBSP
9 CLOVES 3 TO 4 NOS
10 BLACK PEPPER CORNS 4 TO 5NOS
11 CINAMON STICK 1/2 INCH
12 GREEN CARDAMOM 3 TO 4 NOS
13 CUMIN SEEDS 1/2 TSP
14 KASURI METHI 1/2 TSP
15 OIL 100 ML
16 WHOLE DRY RED CHILIES 3 TO 4 NOS
17 ONIONS 1 MEDIUM
18 TOMATOES 2 NOS
19 GREEN CHILIES 2 NOS
20 CURD 1/2 CUP
21 FRESH CORIANDER TO GARNISH

SR.NO Ingredients UNIT RATE/UNIT QNTY

1 CAULIFLOWER 1/2 CUP

2 CARROTS 1/4 CUP

3 FRENCH BEANS 1/4 CUP

4 GREEN PEAS 1/4 CUP

5 POTATO 1/4 CUP

6 CAPSICUM 1/4 CUP

7 PANEER 1/4 CUP

8 CORRIANDER SEEDS 1 TSP
 9 SEASAME SEEDS 1 TSP
10 POPPY SEEDS 1 TSP

11 CUMIN SEEDS 1 TSP

12 FENNEL SEEDS 1 TSP

13 CINAMON STICK 1/2 INCH

14 STAR ANISE 1 NOS

15 GREEN CARDAMOM 1 TO 2 NOS

16 BLACK PEPPER CORNS 3 TO 4 NOS

17 CLOVES 1 TO 2 NOS

18 GRATED DRY COCONUT 1/4 CUP

19 GINGER PASTE 1 TSP

20 GARLIC PASTE 2 TSP

 21 CASHEW NUTS 3 TO 4 NOS

22 MELON SEEDS 1 TBSP

23 TOMATOES 2 MEDIUM

24 BEDGI MIRCH 4 TO 5 NOS

25 TURMERIC 1/2 TSP

26 CORRIANDER POWDER 1 TSP

27 JEERA POWDER 1/2 TSP

28 OIL 2 TBSP

29 SALT TO TASTE

30 KASURI METHI 1 TSP

31 FRESH CORIANDER TO GARNISH

SR.NO Ingredients UNIT RATE/UNIT QNTY

1 RICE 100 GMS

 2 SALT TO TASTE

3 OIL 1 TBSP

4 WATER AS REQUIRED

SR.NO Ingredients UNIT RATE/UNIT QNTY

1 WHEAT FLOUR 1 CUP

2 SALT TO TASTE

3 WATER AS REQUIRED

4 OIL 2 TBSP
SR.NO Ingredients UNIT RATE/UNIT QNTY

1 MILK 4 CUPS

2 BREAD CRUMBS 2 TBSP

3 CONDENSED MILK 2 TBSP

4 CARDAMOM POWDER 1/4 TSP

5 BREAD SLICES 6 NOS

6 SUGAR 1/2 CUP

7 SAFFRON A FEW

8 ALMONDS 1/2 TBSP

9 PISTACHIOS 1/2 TBSP

 MULIGATWAY SOUP
COST
 CHICKEN MASALA
COST
 VEG KOLHAPURI
COST
 STEAM RICE
COST
 PHULKA
COST
 SHAHI TUKDA
COST
 MULIGATWAY SOUP
METHOD

1. Heat ghee in a large pot over medium heat. Add onion, garlic, and curry powder; cook an
turned translucent, about 5 minutes. Add vegetable stock, lentils, and carrots and bring to a
15 to 20 minutes.

2. Remove from heat and puree soup with an immersion blende

3. Return to the heat and add coconut milk, lemon juice, cilantro, and tamarind concentrate

4. Serve hot garnished with coriander leaves and coconut milk.

 CHICKEN MASALA
METHOD

1. Clean and wash whole chicken. If in medium pieces, wash the chicken and marinade wit
and kashmiri red chili powder and keep aside for 15 mins.

2. Slice onions, deseed tomatoes and make a puree of the tomatoes in the blender and kee

3. Arrange all whole garam masala spices in a bowl. Heat oil in a kadhai on low to medium
for 30 secs. Add ginger garlic paste and saute again till the paste is cooked (5 mins).

4. Add sliced onions and saute the onions till golden brown on low medium flame do not bu

5. Remove the onions in a bowl and let it cool. Next heat oil in a kadhai on medium flame. A
and cook covered for 10-15 minutes till the chicken is 50 percent cooked.
6. Blend the onion mixture in the blender and make a fine paste and add it to the chicken ad
crushed kasuri methi and mix well. Add coriander powder cumin powder and dry chicken m

7. Cook the chicken covered with the lid for another 20 mins till the chicken is fully cooked.
flame and ser ve hot garnished with chopped coriander leaves and plain rice or Tandoori ro

VEG KOLHAPURI
METHOD
For Kolhapuri Masala
1.To prepare the Kolhapuri masala paste, heat 1 tsp oil in apan.

2. Add cinnamon, black peppercorns, cloves, black cardamom and green cardamoms. Roa

3. Next, add cumin seeds, poppy seeds seasame seeds and coriander seeds. Roast for few

4. To the same pan, add spicy dry red chillies and Kashmiri dry red chillies . Roast for few s

5. Now, add grated dry coconut and roast till the coconut turns golden brown. Keep the roa

6. Once cooled, blend the roasted ingredients with little water to a smooth paste. Keep asid

For Tomato puree

1. Soak cashew nuts in water for 20 minutes. Blend tomatoes and soaked cashew nuts to a

Cooking veggies

1. Par boil the veggies (cauliflower, green peas, carrot and Frenchbeans).

2. Heat 1 tsp oil in a pan.

3. Add the par boiled veggies. Saute for few seconds on high heat. Keep aside.

4. Add another teaspoon oil to the pan.

5. Add onion cubes and capsicum cubes. Saute on high heat for a minute. Remove and kee

For the gravy

1. Heat 1 tsp oil in the same pan.

2. Add cumin seeds, bay leaf,dry red chilly and saute for few seconds.

3. Add finely chopped onions and saute till they turn soft and golden brown.

4. Add ginger garlic paste and mix well. Cook on low heat.
5. Add turmeric powder, red chilly powder, cumin-corianderpowder and mix well.

6. Next, add tomato puree and cook on low heat till the tomato puree is cooked well and the

7. Add the kolhapuri masala paste and mix well. Cook on low heat.

8. Add salt, sugar and garam masala.

9. Add the cooked veggies and mix well.

10. Add onion, capsicum cubes and mix.

11. Add chopped paneer and mix well.

12. Add little water if required to adjust the consistency of the gravy. Cook on low heat for a

13. Garnish with chopped coriander.

14. Serve hot with rotis, chapatis , naan or rice.

STEAM RICE
METHOD

1. Boil water double the quantity of rice. Add salt and oil the water
2. wash and soak rice in the water for 10 mins.

3. Rice to the boiling water and mix well the rice should not stick at the bottom.

4. Strain the rice in the strainer once cooked and serve hot.
PHULKA
METHOD

1. To make phulkas, combine wheat flour salt and knead dough using enough of water.

2. Add few drops of oil and knead the dough well till it is smooth and elastic.

3. Cover and keep it aside for 10 to 15 mins. Divide the dough into equal small portions.

4. Roll out each one using little flour into approx 150mm diameter 6" circle.

5. Dust of any excess flour on the chapati and place it on the hot tawa.

6. Turn over the phulkas in few seconds and cook the other side till the edges begin to curl
on the surface. Cook the other side for few more seconds.

7. Lift the phulka with a pair of flat tongs and roast the phulka on the open flame till it puffs u

8. Repeat the above process.

9. Serve Hot.
 SHAHI TUKDA
METHOD

1. Bring the milk to boil in a deep non-stick pan, while stirring occasionally.

2. Stick the cream (malai) formed on the top of the milk to the sides of the pan using a flat
reduces to half its quantity, while stirring occasionally. It will take approx 30 minutes.

3. Add the fresh bread crumbs and condensed milk, mix well and cook on a medium flame
stirring occasionally and scrapping the sides of the pan.

4. Add the cardamom powder and mix well. Keep aside to cool for 10 minutes.

5. Refrigerate for half an hour. The rabdi will thicken slightly.

For shallow frying the bread slices

1. Trim the crust from all the bread slices and discard them.

2. Cut each bread slice diagonally into 2 triangles.

3. Heat the ghee in a broad non-stick pan and shallow-fry all the bread triangles for 2 to 3 m
colour from both the sides.
4. Remove them on an absorbent paper and keep aside.
For the sugar syrup

1. Combine the sugar and ¼ cup of water in a broad non-stick pan, mix well and cook on a
sugar syrup is of 1 thread consistency.

2. Switch off the flame and add the saffron strands and cardamom powder. Mix well and k

How to serve quick shahi tukda

1. Dip each shallow fried bread triangle in the sugar syrup one by one till the syrup coats t

2. Arrange them in a serving dish.

3. Pour the chilled rabdi evenly over the sugar syrup coated bread triangles.

4. Garnish with almond flakes, pistachio slivers, dried rose petals, saffron strands and edib

5. Serve shahi tukda immediately or refrigerate till it is chilled and then serve.
 BAKED ALASKA
RATE/
SR.NO Ingredients UNIT UNIT QNTY

1 VANILLA ICECREAM 2 LTRS

2 WHITE CAKE MIX 500 GMS

3 EGG 1 NOS

4 ALMOND ESSENCE 1/2 TSP

5 EGG WHITES 8 NOS

6 CREAM OF TARTAR 1/8 TSP

7 SALT 1/8 TSP

8 WHITE SUGAR 1 CUP

9
10
11
12
13
14
15
16
BOUILLABIASE
 RATE/
SR.NO Ingredients UNIT UNIT QNTY

1 FOR BOUILLABAISE STOCK

2 BOUILLABAISE STOCK 1 QUART

3 YELLOW ONION 1 NOS

4 GARLIC 1 NOS
5 FENNEL TOPS 25 NOS
6 TOMATOES 4 NOS
7 FRESH LEMONS 1 NOS
8 COOKING WHITE WINE 4 FL.OZ

9 OLIVE OIL 1 FL OZ

10 WHITE PEPPER POWDER TO TASTE

11 SALT TO TASTE
12 FOR SEAFOOD

13 SHRIMPS WITHOUT TAIL 4 NOS

14 MUSSEL IN SHELL 8 NOS
15 TILAPIA & GROUPER 24 DICES
16 CLAMS STEAMER (FROZEN) 4 NOS
17 OLIVE OIL 1 FL OZ
18 BASIL 4 SPRIGS
19 COOKING WHITE WINE 2 FL OZ
20
21
22
23
STRAWBERRY BISQUE
 RATE/
SR.NO Ingredients UNIT UNIT QNTY

1 FROZEN STARBERRIES 3 CUP

2 WATER 1 1/2 CUP

3 SUGAR 3/4 CUP
4 LEMON JUICE 3 TBSP
5 GRATED LEMON PEELED 1 TSP
6 RED WINE 1 1/2 CUP
7 SOUR CREAM 1 CUP
8 FRESH MINT LEAVES TO GARNISH
9
10
11
12
13
14
15
16
GAZAPACHO ANDALOUSE
RATE/
SR.NO Ingredients UNIT UNIT QNTY

1 TOMATOES 6 NOS
2 ONION 1 NOS

3 CUCUMBER 1 NOS
4 RED BELL PEPPER 1 NOS
5 CELERY 2 STALKS
6 FRESH PARSLEY 2 TBSP
7 CHIVES 2 TBSP
8 GARLIC 1 NOS
9 RED WINE VINEGAR 1/4 CUP
 10 OLIVE OIL 1/4 CUP
11 LEMON JUICE 2 TBSP
12 WORCESTERSHIRE SAUCE 1 TSP
13 TOMATO JUICE 4 CUPS
14 SUGAR 2 TSP
15 TOBASCO SAUCE 6 DROPS
16 PEPPER POWDER TO TASTE
17 SALT TO TASTE
WARM CHOCOLATE MELTING CA
RATE/
SR.NO Ingredients UNIT UNIT QNTY
1 DARK CHOCOLATE 8 OZ

2 BUTTER 1 CUP

3 EGGS 7 NOS

4 SUGAR 6 TBSP
5 REFINED FLOUR 1/2 CUP
6 POWDERED SUGAR 1 TSP
7
8
9
10
11
12
13
14
15
16
AVACADO SOUP CHILLED
RATE/
SR.NO Ingredients UNIT UNIT QNTY
 1 CUCUMBER 3 NOS

2 GARLIC 1 NOS
3 CUMIN POWDER 1 TSP
4 CHILLI POWDER 1 TSP
5 CORIANDER LEAVES 1/4 CUP
6 LEMON JUICE 2 NOS
7 BUTTER MILK 1 QUART
8 PLAIN YOGHURT 12 OZ
9 CHICKEN STOCK 2 CUP
10 SALT TO TASTE
11 CAYENNE PEPPER A PINCH
12 DRIED MINT A PINCH
13 AVACADOS 5 NOS
14
15
16
CAPPUCCINO PIE
RATE/
SR.NO Ingredients UNIT UNIT QNTY

1 GRAHAM SHELL 1 NOS

2 INSTANT COFFEE 1/2 OZ

3 BLACK LIQUID COFFEE 1/2 OZ

4 VANILLA ICECREAM 14 OZ

5 LIGHT CHOCOLATE 1 1/2 OZ

6 HEAVY CREAM 1/2 QUART

7 CHOCOLATE SYRUP 14 OZ
 8
9
10
11
12
13
14
15
16
RED VELVET CUP CAKE
RATE/
SR.NO Ingredients UNIT UNIT QNTY
1 CUP CAKE INGREDIENTS
2 REFINED FLOUR 580 GMS

3 UNSWEEETENED COCOA POWDER 30 GMS

4 BAKING POWDER 10 GMS

5 BAKING SODA 2.5 GMS

6 SALT 2.5 GMS

7 BUTTER MILK 120 ML

8 REFINED OIL 120 ML

9 RED COLOR OR GEL 5 ML

10 VANILLA ESSENCE 5 ML

11 UNSALTED BUTTER 115 GMS

 12 SUGAR 235 GMS
13 EGGS 3 NOS
14 WHITE CHOCOLATE CURLS GARNISH
15 VANILLA CREAM CHEESE FROSTING 1 BATCH
16
CHOCOLATE LAVA CAKE
RATE/
SR.NO Ingredients UNIT UNIT QNTY

1 BUTTER 43 GMS
2 COCOA POWDER 43 GMS
3 DARK CHOCOLATE 180 GMS
4 BUTTER 201 GMS
5 EGGS 4 NOS
6 EGG YOLKS 4 NOS
7 GRANULATED SUGAR 192 GMS
8 REFINED FLOUR 187 GMS
9
10
 11
12
13
14
15
16
SHRIMP AND CRAB WANTONS
RATE/
SR.NO Ingredients UNIT UNIT QNTY

1 CABBAGE 170 GMS

2 SALT TO TASTE
3 SHRIMP 170 GMS
4 CRAB MEAT 170 GMS
5 SPRING ONIONS 50 GMS
6 GINGER PASTE 14 GMS
7 SOY SAUCE 5 ML
8 SEASAME OIL 4 ML
9 CREAM CHEESE 15 GMS
10 WANTON WRAPPERS 398 GMS
11 REFINED OIL 682 ML
12
13
14
15
16
SHRIMP WITH PAN-FRIED NOODLE
 RATE/
SR.NO Ingredients UNIT UNIT QNTY
1 KETCHUP 200MS

2 WATER 118 ML
3 SWEET CHILLI SAUCE 30 GMS

4 CURRY POWDER 11 GMS

5 EGG NOODLES 454 GMS

6 SEASAME OIL 5 ML
7 REFINED OIL 30 ML
8 LEMON GRASS 15 ML
9 GARLIC 2 NOS
10 GREEN ONIONS 2 NOS
11 GREEN BELL PEPPER 1/2 NOS
12 RED BELL PEPPER 1/2 NOS
13 MEDIUM SIZED SHRIMP SHELLED 454 GMS
14 GINGER 5 GMS
15
16
3 ALARM FIRECRACKER CHICKEN
 RATE/
SR.NO Ingredients UNIT UNIT QNTY
1 MARINADE

2 CHICKEN BREAST 454 GMS

3 DARK SOY SAUCE 10 ML
4 CORN FLOUR 3 GMS
5 SAUCE
6 KETCHUP 75 GMS
7 CHICKEN BROTH 59 ML
8 GARLIC SAUCE 15 GMS
9 SUGAR 4 GMS
10 REFINED OIL 15 ML
11 JALAPENOS 1 NOS
12 DRIED RED CHILLIES 8 NOS
13 RED BELL PEPPER 1 NOS
14 ONIONS 1/2 NOS
15
16
BOUILLABIASE STOCK
RATE/
SR.NO Ingredients UNIT UNIT QNTY

1 LOBSTER HEAD
2 CHICKEN BONES

3 CARROTS

4 YELLOW ONION
5 CELERY

6 FENNEL TOPS
7 TOMATOES

8 GARLIC PEELED

9 THYME SPRIGS

10 TOMATO DICED

11 OLIVE OIL

12 COOKING WHITE WINE

13 WHITE WINE
14 BAYLEAF
15 STAR ANISE
16 WATER
17 WHITE PEPPER POWDER
18 SALT
19
20
21
22
23
24
25
26
27
28
29
30
BAKED ALASKA

COST METHOD
Line the bottom and sides of an 8-inch round mixing bowl
or deep 8-inch square container with foil. Spread ice cream
in container, packing firmly. Cover and freeze 8 hours or
until firm.
Preheat oven to 350 degrees F (175 degrees C). Grease
and flour an 8x8 inch pan.
Prepare cake mix with egg and almond extract. Pour into
prepared pan.

Bake in preheated oven according to package instructions,

until center of cake springs back when lightly touched.

Beat egg whites with cream of tartar, salt and sugar until
stiff peaks form.
Line a baking sheet with parchment or heavy brown paper.
Place cake in center. Turn molded ice cream out onto
cake. Quickly and prettily spread meringue over cake and
ice cream, all the way to paper to seal. Return to freezer 2
hours.
Preheat oven to 425 degrees F (220 degrees C).
Bake the Alaska on the lowest shelf, 8 to 10 minutes, or
until meringue is lightly browned. Serve at once.

BOUILLABIASE
 COST METHOD
1. Peel & Cut Onion & Fennel into rough Dices. Blend Onion, Garlic
& Fennel to a smooth paste separately and cut Fresh Tomatoes
into 1 inch Dices.
2. Heat up Olive Oil and sauté Onion & Garlic Paste till cooked or to
a light Pink color.

3. Add Fennel & Tomato Dices and continue to sauté. Deglaze with
White Wine, add Salt & White Pepper, simmer for 5 minutes.

4. Add Bouillabaisse Stock, bring to a boil and simmer for 10

minutes. Check seasoning. Keep aside.

Finish & Presentation

5. Heat up Olive, and add Shrimps, sauté lightly and add Mussels,
Clams. Continue to sauté and add fish dices in the end.

6. Deglaze with White Wine and simmer for another 2 minutes.

7. Add the prepared Bouillabaisse stock. Continue to simmer till

Seafood is cooked adjust seasoning.
8. Infuse with Basil Sprigs and hold on Induction.
9. Serve to order in Individual Soup Bowls garnished with 2
croutons & one slice of garlic bread.

TRAWBERRY BISQUE
 COST METHOD
Combine strawberries, 1/2 c water, and sugar in a blender. Cover
and blend the mixture until pureed.
Stir in lemon juice, peel, 1 c. water and wine. Stir in sour cream until
blended.
Chill for several hours before serving and garnish with mint.

ZAPACHO ANDALOUSE

COST METHOD
Place all ingredients (except tomato juice) in a food processor and
mix quickly. Ingredients should remain grainy not pureed.

Add tomato juice and check seasoning.

Allow flavors to blend by sitting (refrigerate overnight if possible). To
refrigerate - place in a non-metal, non-reactive storage container
and cover tightly.
Serve chilled.
CHOCOLATE MELTING CAKE

COST METHOD
Preheat your oven to 190 degrees Celcius.
In a pan melt the chocolate and butter and cool for 10 minutes.

In a separate bowl, mix 4 eggs with sugar. Whisk. Then add flour
while continuing to whisk. Add the remaining 3 eggs and whisk.
Then add the egg mixture to the chocolate mixture. Pour this entire
mixture into individual ramekins.
Bake until just done, about 15-20 minutes (interior will be melting,
not set).
Top with powdered sugar. Serve with ice cream.
Note: To make gluten free, leave out flour.

ACADO SOUP CHILLED

COST METHOD
 Puree avocados with lime juice in a blender or food processor.

Put puree into large bowl and wisk in yogurt, buttermilk, and
chicken stock.
Add chili powder, garlic, cumin, cayenne and mint.
Stir in the diced cucumber.
Taste for salt (at least 1/4 tsp).
Garnish the soup with cilantro. Serve.

CAPPUCCINO PIE

COST METHOD
Take ice cream from freezer and leave at room temperature to
soften (about 10 minutes). Pour ice cream in mixing bowl and mix
on low speed.

Dissolve instant coffee in black coffee add this coffee concentrate

to ice cream. Mix with blender on low to medium, until well blended.

Spread mixture into pie shell with spatula. Be sure surface is

smooth and place into freezer for approximately 1 hour to harden.

Shave the semi-sweet chocolate into flakes and set aside.

Whip the heavy cream with a wire whisk until firm, spread evenly on
top of pie.

Sprinkle chocolate flakes over the top of the whipped heavy cream.

Before serving pour 1/4 oz of chocolate syrup onto each plate, plate
the pie and serve immediately.
ED VELVET CUP CAKE

COST METHOD
Preheat oven to 350 degrees F or 180 degrees C
Line muffin cups with chosen paper liners.
Combine flour, cocoa powder, baking powder, baking soda and salt
in a medium-size bowl and whisk.
In a small bowl, combine buttermilk, vegetable oil, red gel paste
food coloring and vanilla extract and mix well.

In a medium bowl, with an electric mixer at medium speed, beat

butter and sugar for about 4 minutes until creamy and light in color.

Incorporate eggs, one at a time, beating well. Reduce speed to low

and slowly incorporate flour mixture and buttermilk mixture. Beat for
2 minutes or until well mixed.
Spoon half of the batter into plastic sandwich bag. Snip a 1/4 inch
corner from the bag and fill the liners two-thirds full. Repeat
operation until all the batter has been used.
Bake for 18 to 20 minutes or until a toothpick inserted in the center
of the cupcakes comes out clean.
Remove cupcakes from the baking pan and let cool on a wire rack.
Set one aside for garnish.

Spoon vanilla cream cheese frosting into a piping bag or sandwich

bag fitted with a large round tip. Pipe icing onto each cupcake, swirl
the tip with your wrist as you pull up to form a peak.

Garnish cupcakes with white chocolate curls around the edges and
sprinkle the tops with red velvet cupcake crumbs.
HOCOLATE LAVA CAKE

COST METHOD

Brush melted butter on the inside of eight 1 C (225 ml)

capacity molds; place in refrigerator or freezer to chill,
then brush more melted butter over cold butter. Sprinkle a
little cocoa powder in molds; shake to completely
coat molds and tap to remove any excess. Slowly melt chocolate
and butter together in a saucepan over a pan of barely simmering
water. Remove from heat; stir until cool; let stand 10 minutes. In a
large bowl, beat together eggs, yolks and sugar until so thick that a
spoon dragged through mixture leaves a trail. Sift flour into egg
mixture; beat to incorporate. Pour melted chocolate into egg
mixture one third at a time, beating well between
additions, until completely combined. Evenly divide
mixture among molds. Chill molds at least 20 minutes or up
to overnight before baking. Heat oven to 375°F (200°C). Place molds
on a baking sheet and cook for 10–12 minutes (add 5 minutes if
baking from frozen). Remove when tops are crusty and start
to pull away from sides; loosen gently until you can easily unmold
them on serving
plates, garnish and serve. The “lava” centers will remain soft.
MP AND CRAB WANTONS

COST METHOD

Combine cabbage, salt, shrimp and crab, onions, ginger, soy sauce,
sesame oil and cream cheese in a bowl and mix well. Separate
wonton wrappers and arrange on a dry surface. Place a scant tsp of
filling in center of each wrapper; wet edges and seal by bringing
opposite corners together, forming a triangle. Bring 2 remaining
corners together toward center and seal with a pinch.

Preheat oil in a medium saucepan over medium heat. Working in

batches, fry wontons until golden brown, about 6 minutes. Remove
with a slotted spoon and transfer to paper towels. Serve hot with
your favorite dipping sauce, such as hoisin; sweet and sour or
Chinese mustard.

WITH PAN-FRIED NOODLES

 COST METHOD
SAUCE
Combine all sauce ingredients in a small bowl and mix well. Set
aside.
NOODLE PANCAKES

Add noodles to a large pot of boiling water; cook for 1 minute; drain
and rinse under cold water. Toss with sesame oil; set aside. Heat a
wide nonstick frying pan over medium and add 1 T (15 ml) of
vegetable oil, swirling pan to coat. Spread half of noodles evenly in
pan and cook about 5 minutes. Turn; cook another 5 minutes until
golden brown. Shake pan a few times to prevent noodles from
sticking. Transfer to a baking sheet and keep warm in a 200°F
(100°C) oven. Repeat with remaining noodles and oil.

SHRIMP

Heat a large wok or wide frying pan over high heat; add oil, swirling
to coat. Add lemongrass, garlic and ginger and cook, stirring
constantly, for 15 seconds. Add bell peppers and green onions; cook
for 1 minute, stirring constantly. Add shrimp and cook, stirring
constantly, about 2 minutes or until they begin to curl and turn
opaque. Add sauce; cook until it boils and thickens slightly. Add
sesame oil and toss to combine. Serve over noodle pancakes.

RM FIRECRACKER CHICKEN
 COST METHOD
MARINADE

Rinse chicken, pat dry and cut crosswise into ½-in (13-mm) wide
strips. Place in a bowl with remaining marinade ingredients, stirring
to coat. Let stand 10 minutes. Make sauce by combining all sauce
ingredients in a small bowl and mixing well. Place a stir-fry pan over
high heat until hot. Add oil, swirling to coat sides. Add fresh and
dried chilies and cook, stirring constantly, until dried chilies begin to
brown, about 15 seconds. Add chicken, bell pepper and onion and
cook, stirring constantly, until chicken is no longer pink in center, 2–3
minutes. Remove dried chilies if desired. Add sauce, stirring to coat.
Bring to a boil, remove from heat and serve hot with rice or Chinese
noodles.

BOUILLABIASE STOCK

COST METHOD
1. Clean & Wash Lobster Heads very carefully in cold running
water. Wash Chicken Bones in cold running water as well.
2. Cut Carrot, Onion, Celery, Fennel & Fresh Tomatoes into even
sized Dices.
3. Heat up half the Olive Oil in a Tilting Pan and sauté Lobster
Heads evenly on all sides to deep color.
4. Add Aromatic Vegetables & crushed Garlic and continue to
sauté.
5. Transfer to the Stock Pot and add Chicken Bones to it.
6. In the same Pan heat up the rest of the Olive Oil and sauté Fish
Trimmings lightly.
7. Add Pernod and cook for 2 minutes.
8. Deglaze with half of the White Wine, simmer for 5 minutes, then
transfer to the Stock Pot.
9. Add rest of the White Wine, Thyme, Star Anise, Bay leaf, fresh
Tomatoes.
10. Season with Salt & White Pepper Powder. Mix well and cover
with Water.
11. Bring it to a boil, remove any accumulated scum and at low heat
simmer for 1 1/2 Hours.

12. Pass through a strainer in a way to attain a strong concoction.

SR.NO Ingredients UNIT
1 ELBOW PASTA

2 BUTTER
3 REFINED FLOUR
4 MILK

5 SALT
6 PEPPER
7 CHEDDAR CHEESE
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
SR.NO Ingredients UNIT
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30

SR.NO Ingredients UNIT

1 POTATOES
 2 BUTTER

3 CHICKEN STOCK

4 THYME

5 SALT
6 PEPPER POWDER
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30

SR.NO Ingredients UNIT

1 DARK CHOCOLATE

2 BRANDY

3 EGGS
4 CASTER SUGAR
5 WHIPPING CREAM
6 ICING SUGAR FOR DUSTING
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
 24
25
26
27
28
29
30

SR.NO Ingredients UNIT

1 OLIVE OIL

2 UNSALTED BUTTER

3 ONIONS

4 GARLIC CLOVES

5 ARBORIO RICE
6 COOKING DRY WHITE WINE
 7 CHICKEN OR VEG STOCK
8 PARMESAN CHEESE
9 LEMON ZEST
10 MOZARELLA CHESSE FRESH
11 OIL
12 REFINED FLOUR
13 EGGS
14 BREAD CRUMBS
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30

SR.NO Ingredients UNIT

1 EGG PLANT

2 EGGS

3 BREAD CRUMBS

4 ITALIAN MIX SEASONING

5 SPAGHETTI SAUCE
 6 MOZARELLA CHESSE
7 GRATED PARMESAN CHEESE
8 DRIED BASIL
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30

SR.NO Ingredients UNIT

1 FUSILLI PASTA
2 ONIONS

3 OLIVE OIL
4 MUSHROOMS

5 CHICKEN

6 EGGS

7 PEPPER POWDER

8 SALT

9 EGG YOLK
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
 30

SR.NO Ingredients UNIT

1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30

SR.NO Ingredients UNIT

1 BREAD FLOUR

2 DRIED FAST ACTION YEAST

3 SALT

4 OLIVE OIL

5 ROSEMARY FRESH
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
 23
24
25
26
27
28
29
30

SR.NO Ingredients UNIT

1 REFINED FLOUR

2 CORN FLOUR

3 OIL

4 SALT

5 PEPPER POWDER
6 WATER

7 CABBAGE
8 CARROTS

9 CAPSICUM
10 RED CHILI SAUCE
11 GREEN CHILI SAUCE
12 SPRING ONIONS

13 MONOSODIUM GLUTAMATE

14 SOY SAUCE
15 GINGER

16 GARLIC

17 GREEN CHILIES

18 CHILI FLAKES

19 FRESH RED CHILIES

20 SUGAR

21 VINEGAR
 22

23

24

25
26

27
28
29
30

SR.NO Ingredients UNIT

1 RAW GREEN PAPAYA
2 LONG BEANS
3 GARLIC
4 CHERRY TOMATOES
5 GREEN CHILIES
6 SUGAR
7 LIME JUICE
8 SOYA SAUCE
9 ROASTED PEANUTS
10 LETTUCE
11 GREEN BEANS
12 LIME WEDGES
13 CHILIES
14
15
16
17
 18
19
20
21
22
23
24
25
26
27
28
29
30

SR.NO Ingredients UNIT

1 CHICKEN

2 BELL PEPPERS

3 ZUCCHINI

4 CARROTS

5 CORN FLOUR

6 SALT
7 PEPPER POWDER
8 OIL
9 RICE WINE VINEGAR
10 SUGAR
11 GARLIC
12 GINGER
 13 RED CHILI PASTE
14 OYSTER SAUCE
15 SOY SAUCE
16 CHICKEN BROTH
17 RED CHILI FLAKES
18 SPRING ONIONS
19 SEASAME SEEDS
20
21
22
23
24
25
26
27
28
29
30

SR.NO Ingredients UNIT

1 OLIVE OIL

2 BELL PEPPERS

3 GREEN PEAS
4 CARROTS
5 MUSHROOMS
6 BROCCOLI
7 BABY CORN
8 WATER CHEST NUTS
9 SOY SAUCE
10 GARLIC
11 BROWN SUGAR
12 SEASAME OIL
13 CHICKEN BROTH
 14 CORN FLOUR
15 SPRING ONIONS
16 SEASAME SEEDS
17
18
19
20
21
22
23
24
25
26
27
28
29
30

SR.NO Ingredients UNIT

1 GINGER

2 GARLIC
3 CARROTS
4 BELL PEPPERS
5 SPRING ONIONS
6 MUSHROOMS
7 FRENCH BEANS
8 SHERRY VINEGAR
9 BROWN SUGAR
10 BLACK PEPPER POWDER
11 WHITE ONIONS
12 POK CHOI
13
14
15
 16
17
18
19
20
21
22
23
24
25
26
27
28
29
30

SR.NO Ingredients UNIT

1 OIL
2 REFINED FLOUR
3 BAKING POWDER
4 WATER
5 HONEY
6 SUGAR
7 WHITE SEASAME SEEDS
8 VANILLA EXTRACT
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
 MAC N CHEESE
RATE/UNIT QNTY
150 GMS

1 CUP
1 CUP
1 LITRE

TO TASTE
TO TASTE
1 CUP
RATE/UNIT QNTY

RATE/UNIT QNTY
RATE/UNIT QNTY
RATE/UNIT QNTY
RATE/UNIT QNTY
RATE/UNIT QNTY
RATE/UNIT QNTY

FOCCACIA
RATE/UNIT QNTY
500 gms

7 gms

to taste

2 tbsp

2 tbsp
 VEG SPRING ROLL WITH SWEET CHILI SAUCE
RATE/UNIT QNTY
 SOM TAM SALAD
RATE/UNIT QNTY
 CHICKEN IN HUNAN SAUCE
RATE/UNIT QNTY
 STIR FRIED VEGETABLES
RATE/UNIT QNTY
 AMERICAN CHOPSUEY VEGETABLE
RATE/UNIT QNTY
 HONEY FLAT NOODLES WITH ICE CREAM
RATE/UNIT QNTY
CHEESE
COST
COST

COST
COST
COST
COST
COST
 COST

ACIA
COST
H SWEET CHILI SAUCE
COST
M SALAD
COST
UNAN SAUCE
COST
EGETABLES
COST
SUEY VEGETABLE
COST
ES WITH ICE CREAM
COST
 METHOD
Gather the ingredients.
2. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the
boiling water, stirring occasionally until cooked through but firm to the bite, 8
minutes.
3. At the same time, melt butter in a saucepan over medium heat.
4. Add flour, salt, and pepper and stir until smooth, about 5 minutes.

5. Pour in milk slowly, while stirring continuously. Continue to cook and stir until
mixture is smooth and bubbling, about 5 minutes, making sure the milk doesn't burn.

6. Add Cheddar cheese and stir until melted, 2 to 4 minutes.

7. Drain macaroni and fold into cheese sauce until coated.
8. Serve hot
 METHOD

METHOD
Peel the potatoes and cut the ends off so they will stand up. Use a paring knife to shave off the
angles until they resemble a barrel. A very smooth effect can be achieved by giving the sides of
the potato a final scrub with a ScotchBrite pad. This is the endless penance of the brigade
kitchen assistant.
Season both ends of the potatoes.

Heat the butter in a thick, lidded pan (we use Le Creuset cast iron cookware for this), and fry
one end of the potatoes until golden. Turn over, and fry the other end for a little less time.

Pour in the chicken stock until it reaches about one third of the way up the sides of the potatoes.
Baste the potatoes in the stock using the thyme brush. Set the brush on top and simmer
covered on a low heat for 30 mins, basting with the brush occasionally.
Check for done-ness with a paring knife and serve when soft in the centre.

METHOD
1. Grate 50g/2oz of the chocolate and reserve. Break the rest into small,
even-sized pieces and melt in a bowl placed over a pan of simmering
water. Take the pan off the heat but keep the bowl over the hot water and
stir in the brandy. Don’t worry if the mixture thickens – it will smooth out
again later.

2. Whisk the egg whites in a large bowl until they’re standing in stiff peaks.
Spoon in half the sugar, whisk again, then add the rest of the sugar and
whisk until it looks glossy like meringue. Whip the cream in a separate
bowl. Take the melted chocolate off the pan and fold in a heaped metal
serving spoon of meringue to loosen the consistency, then tip the
chocolate into the meringue and fold in lightly but thoroughly. Now fold in
the whipped cream, then twothirds of the grated chocolate.

3. Spoon the chocolate mixture into six demitasse cups (or you could use
espresso cups or small teacups) and chill in the fridge for at least 2 hours,
or overnight if this is more convenient. Sprinkle with the remaining grated
chocolate, then dust with icing sugar.
 METHOD

Heat the oil and butter in a saucepan until foamy. Add the onion and a
pinch of salt and fry gently over a low heat for 15 mins, or until softened
and translucent. Add the garlic and cook for another min. Stir in the rice and
cook for a further min, then pour in the wine. Bring to the boil and cook until
the liquid is reduced by half. Pour in half the stock and simmer, stirring
continuously, until most of the liquid is absorbed. Add the remaining stock a
ladleful at a time as the rice absorbs the liquid, stirring, until the rice is
cooked through (this should take about 20-25 mins). Stir in the parmesan
and lemon and season to taste. Spread the risotto out into a lipped tray and
leave to cool to room temperature.

Scoop the cooled risotto into 18 equal portions – they should be slightly
larger than a golf ball. Flatten a risotto ball in your hand and put a piece of
the mozzarella in the centre, then enclose the cheese in the rice and roll it
into a ball. Repeat with the remaining risotto balls.
Put the flour, eggs and breadcrumbs into three separate shallow bowls. Dip
each prepared risotto ball into the flour, followed by the eggs and finally, the
breadcrumbs. Transfer to a tray and set aside.

Half-fill a large, heavy-based saucepan with vegetable oil and heat over
medium-low until it reads 170C on a cooking thermometer or until a piece
of bread turns golden brown in the oil within 45 seconds. Lower the risotto
balls into the oil in batches and cook for 8-10 mins, or until golden brown
and melted in the centre. Set aside on a tray lined with a clean kitchen
towel.

Eat the arancini warm, or serve with a basic tomato sauce for dipping.
 METHOD
Preheat the oven to 175 degree celcius.
Dip eggplant slices in beaten egg, then in bread crumbs to coat. Place in a
single layer on a baking sheet.
Bake in the preheated oven for 5 minutes. Flip and bake for 5 more
minutes.
Spread spaghetti sauce to cover the bottom of a 9x13-inch baking dish.
Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and
Parmesan cheeses.
Repeat layers with remaining sauce, eggplant, and cheese, ending with a
cheese layer. Sprinkle basil on top.
Bake in the preheated oven until golden brown, about 35 minutes.
Serve hot.

METHOD
Heat 6 qt. water in a large pot over high. When water starts to steam,
add 3 Tbsp. salt and cover pot with a lid (this will bring water to a boil
faster).
grate cheese and set aside
Whisk 4 egg yolks and 2 whole eggs in a medium bowl until no streaks
remain, then stir in remaining grated cheese. Add several cranks
of pepper and set aside.
Working next to pot, heat 2 Tbsp. oil in a large Dutch oven or other
heavy pot over medium. Add guanciale and cook, stirring occasionally,
until crisp around the edges, 7–10 minutes.
Remove pot from heat. Using a wooden spoon, fish out guanciale and
transfer to a small bowl. Pour fat into a heatproof measuring cup, then
add
Add back
1 cupabout 3 Tbsp.
reserved to cooking
pasta pot. Discard
liquidany remaining
to Dutch ovenfat.
and bring to a
boil over medium-high. Drain pasta in a colander, then transfer to
Dutch oven. stirring constantly and vigorously, until al dente and
Cook pasta,
water is reduced by about half, about 2 minutes. Remove pot from
heat.
Whisk ¼ cup reserved pasta water into egg mixture, then very slowly
stream into Dutch oven, stirring constantly, until cheese is melted and
egg is thickened to form a glossy sauce. Season with salt, if needed.
Thin sauce with remaining ½ cup pasta cooking liquid, adding a
tablespoonful at a time, until it's the consistency of heavy cream (you
most likely won’t use all of it).
Mix in guanciale and divide pasta among bowls. Top with pepper and
reserved cheese.
METHOD

METHOD
Tip the flour into a large mixing bowl. Mix the yeast into one side of the flour, and the fine salt into the
other side. Then mix everything together, this initial seperation prevents the salt from killing the yeast.

Make a well in the middle of the flour and add 2 tbsp oil and 350-400ml
lukewarm water, adding it gradually until you have a slightly sticky dough
(you may not need all the water). Sprinkle the work surface with flour and
tip the dough onto it, scraping around the sides of the bowl. Knead for 5-10
mins until your dough is soft and less sticky. Put the dough into a clean
bowl, cover with a tea towel and leave to prove for 1 hr until doubled in
size.
Oil a rectangle, shallow tin (25 x 35cm). Tip the dough onto the work
surface, then stretch it to fill the tin. Cover with a tea towel and leave to
prove for another 35-45 mins.
Heat the oven to 220C/200C fan/gas 7. Press your fingers into the dough to
make dimples. Mix together 1½ tbsp olive oil, 1 tbsp water and the flaky salt
and drizzle over the bread. Push sprigs of rosemary into the dimples in the
dough.
Bake for 20 mins until golden. Whilst the bread is still hot, drizzle over 1-2
tbsp olive oil. Cut into squares and serve warm or cold with extra olive oil, if
you like.
 METHOD

Make the sugar vinegar base. Cook the vinegar, water, sugar, garlic,
and soy sauce in a pan. It’s important to chop the garlic very finely so
that it can soften faster, and will also float in the sauce. Once the sugar
is dissolved, it’s important to cook the base for a few minutes to soften
the garlic and to evaporate the water a little more. You can reduce the
water and cook the base faster, but you still need to make sure the
garlic is starting to soften.

Add the sambal oelek. The sambal oelek adds the crucial chili flavor of
sweet chili sauce. Stir and cook until the sauce boils and thickens
slightly. This is because more water evaporates during the cooking
process. The sauce should be slightly thickened at this stage, and the
garlic should be cooked through and softened as well.
Add cornstarch to thicken the sauce to the correct consistency. Mix the
cornstarch and water in a separate bowl to create a cornstarch slurry
that will easily mix in with the sauce.
If you add cornstarch straight into the hot sauce, it will not dissolve and
will form cooked clumps of cornstarch instead. So, it’s very important
to create a slurry first. Add this slurry to the sauce and mix it well and
continuously.
Frequently stir to prevent the sauce from catching at the bottom of the
pot. If the sauce thickens unevenly, the sauce at the bottom will
thicken too much and burn.
It’s important that the sauce is stirred well for about 45 – 60 seconds
after it boils (once the cornstarch is added and mixed through).

The cornstarch will only activate if it’s boiled, so stirring while the
sauce is boiling will ensure that the sauce is heating and thickening
evenly.
Pour the sauce into jars, and let it cool.
In a bowl, take 1 cup all-purpose flour (maida), 3 tablespoons
cornstarch and ¼ teaspoon salt or add according to taste.
With a wired whisk or spoon, mix the dry ingredients.
Add 1.25 cups water.
Whisk well to a get smooth and slightly thin batter without any lumps.
The batter should be of flowing consistency. Depending on the
quality of flour, you can add less or more water.
If the batter consistency is on the thinner side, then add a few
tablespoons of all-purpose flour. If thick, then add a few
tablespoons of water.

Heat a non-stick flat pan or a well-seasoned cast iron skillet on

low heat. The pan should become slightly hot and not too hot.
With a paper tissue or a small piece of kitchen towel dipped in oil,
grease the pan. For non-stick, you can skip oil. But if you feel the
wrappers are sticking, then grease or brush the pan with oil.

Now lift the pan above the stovetop burner. Add 2 tablespoons of
the batter at once in the pan. Every time you have to lift the pan
from the stovetop and spread the batter.
While still holding the pan, gently, spread the spoon clockwise to make a small thin crepe. Similar to the
way we make crepes or Dosa.

Add 1 to 2 tablespoons more water if the batter becomes thick

while preparing the wrappers.

Keep the pan back on the stovetop. Remember that the crepes
(spring roll sheets) have to be thin. If they become thick, then
they will break while rolling and sealing.
Now, on low heat, cook the crepe till the sides start curling up and
the crepe becomes kind of translucent.
The crepe just needs to be about cooked. No need to flip and
cook the other side. Just cook one side. Lift the crepe with a
spatula.
Place the Spring Roll Wrappers on a tray or plate with the cooked
side facing you.
Allow the Spring Roll Sheets to cool and then only stack them with
the cooked side on top. Keep them covered in a small casserole or
bowl.
Prepare more sheets this way in batches.

Here all the Spring Roll Sheets are ready. Once they cool to room
temperature, you can start making spring rolls. Or else keep them
covered in a container in the refrigerator.

METHOD
Peel and seed papaya and shred it. Put in a bowl.
Crush garlic with a pestle, then add long beans and tomatoes and pound a few times to release jui
Add the chillies and crush lightly to release the heat.
In a separate cup dissolve the sugar in the lime juice and fish sauce.
Mix all ingredients together now and toss to mix.
Serve in a shallow bowl and top with garnish.
 METHOD
In a bowl add ¼ cup cornstarch and season with a little salt and pepper.
Stir to combine with a fork. Add chicken pieces and toss to coat well.

In a large pan over medium-high heat, add vegetable oil. Drop chicken
pieces and cook until both sides are golden brown. Cook chicken in one
layer, do not overcrowd. If needed cook in batches. Remove chicken from
the pan and set aside.
In the meantime, add all the ingredients for the sauce into a bowl and
whisk until well combined.
Add a bit more vegetable oil to the pan and add vegetables. Cook for 7-8
minutes, stirring from time to time.
Return the chicken to the pan and also add the sauce. Stir and coat
everything into the sauce and cook for 1-2 more minutes, until the sauce
thickens.
Transfer to a plate or bowl and serve Hunan chicken with a side of white
rice or noodles.
Garnish with green onions and sesame seeds before serving.
 METHOD
Add 1 tablespoon olive oil over medium-high heat in a wok or large skillet. Add bell
pepper, peas, carrots, mushrooms, broccoli, baby corn, and water chestnuts. Sauté
2-3 minutes until veggies are almost tender.

In a small whisk together soy sauce, garlic, brown sugar, sesame oil, chicken broth,
and cornstarch.
Pour over veggies and cook until the sauce has thickened. Garnish with chopped
green onions and sesame seeds if desired
 METHOD
In a large pan, heat some oil, add the bell pepper, the carrot, the Spanish onion, the
mushrooms, the garlic, and the ginger and cook for 6 minutes. Add the pak choi and cook
another 3 minutes.
In a small bowl, combine all ingredients for the sauce and add it to the veggies together with the
bean sprouts. Cook for another 5 minutes. Season with salt and pepper.
Serve over rice and sprinkle with green onions.
 METHOD
1. In a mixing bowl, combine the all purpose flour, with the baking powder, and oil, using just enough
water, make a smooth soft dough.
1. Once the dough is ready, divide into equal portions of lemon sized balls.
1. Dust each of those dough balls with flour and roll out like a roti using a rolling pin.

1. Using a paring knife, cut long strips of the dough measuring 1 centimeter size, resembling flat noodles.

1. Heat a saucepan with water on medium flame, along with a teaspoon of oil and bring to a boil.
1. Once the water has come to a rolling boil, reduce the flame and gently put the noodle strips in. Boil for
about 2-3 minutes.
1. Once the noodles, tend to fluff up, remove from the water, using a slotted spoon and put it into a
strainer that's resting on a bowl, to hold the excess water.
1. Do this for all the strips of dough and set aside.
1. Heat a kadai with oil on medium-high heat, gradually add in the boiled noodles, reduce the flame to
medium-low and fry ensuring the noodles are cooked and it doesn't get the brown colour.
1. We need our noodles to be crispy, yet be pale in colour and not deep brown.

1. Remove the noodles from the kadai and place it on an absorbent paper to drain out the excess oil.

1. Allow it to cool.

To make the Honey Syrup

1. In a small saucepan, combine the sugar, water and honey and

bring to a single boil on medium-high flame.

1. Turn off the flame, add the roasted sesame seeds and give it a good mix.
1. Allow this honey syrup to cool down only until it is warm, toss it in the freshly fried noodles until well
coated.This is the Darsaan !

2. Serve the Darsaan with a scoop of vanilla ice cream.

any lumps.
a few times to release juices.
SR NO INDENT LIST QUANTITY
1 REFINED FLOUR 1 KG
2 BREAD FLOUR 1 KG
3 CORN FLOUR 500 GMS
4 OLIVE OIL 500 ML
5 SOYA SAUCE 780 ML
6 RED CHILI SAUCE 780 GM
7 REFINED OIL 3 LTR
8 SEASAME OIL 1 BOTTLE
9 CHICKEN WHOLE 3 KG
10 UNSALTED BUTTER 500 GMS
11 DARK CHOCOLATE 800 GMS
12 WHIPPING CREAM 1
13 SUGAR 2 KG
14 ARBORIO RICE 1 PACKET
15 BREAD CRUMBS 2 PACKETS
16 EGGS 30 NOS
17 MOZARELLA FRESH 1 PACKET
18 MOZARELLA CHESE BLOCK 200 gms 2 BLOCKS
19 PARMESAN CHEESE 1 BLOCKS
20 MASCARPONE CHEESE 1 NOS
21 LADYFINGER COOKIES READYMADE 1 PACKET
22 COCOA POWDER UNSWEETENED 1 PACKET
23 DRIED FAST ACTION YEAST 1 PACKET
24 GREEN CHILI SAUCE 780 GMS
25 ROASTED SALTED PEANUTS 1 PACKET
26 OYSTER SAUCE 1 BOTTLE
27 RED WINE VINEGAR 1 BOTTLE
28 SEASAME SEEDS 100 GMS
29 GREEK YOGHURT 500 GMS
30 SHERRY VINEGAR 1 BOTTLE
31 MILK 4 LTRS
32 ITALIAN SEASONING MIX 1 NOS
33 RICE WINE VINEGAR 1 BOTTLE
34 WATER CHEST NUTS 1 TIN/PACKET
35
36
37
38
39
40
41 VEGETABLE LIST
42 RED ONIONS 2 KG
43 WHITE ONIONS 1 KG
44 TOMATOES 3 KG
45 GARLIC 500 GMS
46 GINGER 500 GMS
47 CELERY 1 BUNCH
48 GREEN CHILIES 200 GMS
49 SPRING ONIONS 2 BUNCH
50 POK CHOY 1 NOS
51 FRESH BASIL 100 GMS
52 TFRESH THYME 100 GMS
53 FRESH OREGANO 100 GMS
54 MUSHROOMS 2 PACKETS
55 PARSLEY 1 BUNCH
56 POTATOES 1.5 KG
57 LEMONS 10 NOS
58 ROSEMARY FRESH 100 GMS
59 FRESH RED CHILIES 50 GMS
60 CHINESE LONG BEAN 200 GMS
61 ROMAINE LETTUCE 2 NOS
62 ICEBERG LETTUCE 2 NOS
63 CHERRY TOMATOES 1 BOX
64 FRENCH BEANS 250 GMS
65 RED YELLOW GREEN BELL PEPPER 500 GMS EACH
66 BROCCOLI 250 GMS
67 BABY CORN 1 PACKET
68 ORANGE CARROTS 500 GMS
69 ZUCCHINI 4 EACH
70 CABBAGE 500 GMS
71
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90