GHEE BHAT No.

of 100
Portions

Ingredients QTY Unit

Pulao rice 9 Kg
Pure ghee 3 Kg
Carrot 2 Kg
Peas 2 Kg
Cinnamon 15 Gm
Cardamom 15 Gm
Cloves 15 Gm
Cashewnut 250 Gm
Sugar 100 Gm
Salt To taste

Prepreps
1. Pick, wash and drain the rice.
2. Crush whole spices.
3. Peel and cut the carrot into small cubes (1cm).

Method
1. Heat ghee and crackle whole spices. Add in the carrots, cashews and peas.
2. Add rice and fry well.
3. Add salt, sugar and hot water- double the quantity of rice.
4. Cook until rice is done. Serve hot.
Kosha Mansho

Portions: 100

SR.NO INGREDIENTS QUANTITY UNIT

1 Mutton 12.5 Kg
2 Onion 8 Kg
3 Potatoes 4 Kg
4 Tomato Puree 1 Kg
5 Ginger Garlic paste 150 Gm
6 Mustard Oil 2 Litres
7 Cloves 20 Gm
8 Cinnamon 20 Gm
9 Cardamom 25 Gm
10 Bay leaf 15 Gm
11 Turmeric 20 Gm
12 Sugar 100 Gm
13 Salt To taste
14 Coriander, fresh 200 Gm
15 Oil For frying
Potatoes

METHOD:
1. Cut the mutton into 1” pieces. Marinate the mutton in sugar, ginger garlic
paste, turmeric and half the salt. Keep aside for at least half an hour.
2. Slice the onions thinly. Peel and cut the potatoes into 1” cubes. Deep fry the
potatoes until they are golden brown in colour and done.
3. Heat mustard oil in a pan and add in the cardamom, cloves, bay leaf and
cinnamon. Once the masalas begin to crackle add in the onions and cook the
onions until they have completely browned.
4. Now add in the mutton along with tomato puree and cook the mutton in its
own moisture.(adding water only if necessary)
5. Once the mutton is cooked add in the potatoes and salt.
6. Garnish with coriander leaves and serve with lucchi.
 Phoolkopir Dalna No. of 100
Portions

Ingredients QTY Unit

Cauliflower 10 Kg
Potatoes 3 Kg
Green Peas 2 Kg
Tomatoes 3 Kg
Turmeric 20 Gm
Red chilly powder 150 Gm
Coriander Powder 100 Gm
Ginger paste 200 Gm
Mustard Oil 1.5 Lt
Cinnamon 25 Gm
Cardamom 20 Gm
Cloves 20 Gm
Bay leaf 10 Gm
Cumin Seeds 50 Gm
Cumin Powder 25 Gm
Red Chillies 30 Gm
Garam Masala Powder 20 Gm
Green Chillies 50 Gm
Ghee 100 Gm
Sugar 50 Gm
Salt To taste Gm

Steps
1. Cut cauliflower into florets. Peel and cut the potatoes into 1 inch dices.
Cut the tomatoes into quarters.
2. Deep fry the potatoes & cauliflower.
3. Heat mustard oil in a vessel add in the cinnamon, cardamom, bay leaf,
cloves, red chilly and cumin seeds.
4. Make a paste using ginger paste, red chilly powder, coriander powder,
turmeric powder and cumin powder with approximately 500 ml of water.
5. Add the above paste to the tempering and cook on a low flame until the
oil separates.
6. Add in the tomatoes, and cook them completely. Add the cauliflower and
potatoes and peas along with hot water and allow them to cook
completely.
7. Add in the slit green chillies and garam masala powder. Mix well and
serve the dalna with luchi.
Cholar Dal Portions: 100

SR.NO INGREDIENTS QUANTITY UNIT

1 Chana Dal 4 Gm
2 Fresh Coconut 3 No.
3 Raisins 150 Gm
4 Cashew nuts 200 Gm
5 Cumin Seeds 30 Gm
6 Asafoetida 5 Gm
7 Bay Leaf 10 Gm
8 Cinnamon 5 Gm
9 Cloves 5 Gm
10 Green Cardamom 10 Gm
11 Ginger 50 Gm
12 Red Chilly 20 Gm
13 Green Chilly 30 Gm
14 Sugar 50 Gm
15 Turmeric Powder 20 Gm
16 Ghee 1 Kg
17 Salt To taste

METHOD:
1. Wash and soak chana dal in water for 30 minutes.
2. Slit the green chillies, deseed the red chilly, cut the coconut into slices.
3. Drain water and cook the dal in a pressure cooker along with turmeric powder and
salt.
4. Heat ghee in a pan; add sliced coconut, raisins and cashew nuts and shallow fry them
until coconut slices turn light brown. Drain excess ghee and transfer them to a plate.
5. Add cumin seeds, asafoetida, bay leaf, cinnamon, cloves, cardamoms, chopped ginger
and dry red chilly in the same pan and sauté until the masalas begin to crackle.
6. Add cooked dal, slit green chilli, fried coconut slices, fried raisins and fried cashew
nuts to the tempering.
7. Add water to adjust consistency and sugar.
8. Mix properly and cook until the masalas have completely infused with the dal.
9. Serve hot with lucchi.
Lucchi No. Of Portions - 100

Ingredients:

Maida 3 kg Ghee 250

gm
Warm Water
Salt to taste
Oil for frying

Pre-preparation:

1. Sieve the flour.

2. Mix ghee, salt with flour.
3. Add water to prepare semi hard dough.

Method:

1. Roll out rounds balls and fry till they are cooked but not browned.
2. Serve with curry.
 CHENNA PAYESH No. of 100
Portions

Ingredients QTY Unit

Milk 15 Lt
Broken basmati rice 1 kg
Sugar 3 Kg
Cardamom powder 20 Gm
Dry fruits [cashew, sultanas] 100 Gm
Lime 4

Prepreps
1. Pick, wash and soak rice for one hour. Drain. Extract Lime juice.
Method

2. Heat milk. Keep aside 5 litres of milk. Add rice to the remaining 10 lt milk
and cook till soft.
3. Add sugar, cardamom powder and dry fruits. Cool to room temperature.
4. Boil 5 lt milk well and split it with limejuice or vinegar. Remove from flame
and strain through a muslin cloth. Knead the milk solids (chenna) until you
get a smooth mass. Divide the chenna into pea sized portions and roll them
into balls.

5. Mix chenna balls with payesh, heat for 5 mins . Serve at room temperature
or chilled.