Kohinoor-IMI School of Hospitality Management Standard Recipe

Jal Zeera Mutton Korma Bhindi Masala Paratha phirnee White Gravy Masala Gravy Name of the dish Portion Srl no
1 2 3 4 5 6

:Jal Zeera : 100 Quantity

1 20 100 250 10 50 Kg no gm gm lit gm

Reference From: Last revised: unit Rate Per Amount

Ingredients
Jal zeera powder Lime Salt Coriander leaves Cold water Rock / black salt

Method : 1. Take out lemon juice. 2. add jal zeera powder.mix nicely 3. add chilled water 4. mix and add black salt 5. finally add finely chopped coriander leaves.

Kohinoor-IMI School of Hospitality Management Standard Recipe

Name of the dish Portion Srl no
1 2 3 4 5 6

:Mutton korma : 100 Quantity

15 4 100 100 1 50 Kg lit gm gm lit gm

Reference From: Last revised: unit Rate Per Amount

Ingredients
Mutton White Gravy Salt Coriander leaves Coconut milk Cream

Method: 1. 2. 3. 4. 5. 6.

Cut the Mutton into pieces. in a handi take white gravy, heat it and add mutton and cook till mutton is tender. add water if the gravy is too thick. add coconut milk check seasoning. add garam masala powder and garnish with coriander leaves.

Kohinoor-IMI School of Hospitality Management Standard Recipe

Name of the dish Portion Sl no
1 2 3 4 5 6 7 8 9 10 11 12

: White Gravy : 1kg Ingredients

Reference From: Last revised: Quantity

500 50 10 10 50 150 10 2 10 10 200 10

unit
gm Gm Gm Gm Gm Gm Gm Gm Gm Gm Ml Gm

Rate

Per

Amount

Boiled onion paste Ginger garlic paste Charmagaj paste Poppy seed paste Cashew nut paste Yoghurt Garam masala whole bayleaf Cumin powder Coriander powder oil Salt

Method: 1. make boiled onion paste- slice the onion finely and boil with green chilli till soft. Then make puree out of it.. 2. Make ginger garlic paste cut ginger & garlic in small pcs and the put it in the grinder to make a paste. 3. Make charmogoj, poppy seed and cashewnut paste 4. heat oil in a thick bottomed pan , add whole garam masala, then add boiled onion paste cook. Add ginger garlic paste and cook. Then add all the powdered masalas. In each step sir them properly. 5. then add carmogoj , poppy seed, cashewnut pasteand then finally add beaten curd and allow the whole mixture get cook till it starts leaving oil. 6. check seasoning.

Kohinoor-IMI School of Hospitality Management Standard Recipe

Name of the dish Portion Srl no

1 2 3 4 5

:Bhindi Masala : 100 Quantity

10 5 100 100 2 Kg lit gm gm lit

Reference From: Last revised: unit Rate Per Amount

Ingredients
Ladies finger Masala Gravy Salt Coriander leaves Oil

Method : 1. Clean and cut ladies finger. Slit and put chat masala in the centre. 2. deep fry the bhindi. 3. mix with masala gravi and cokk for few minute serve hot with coriander leaves as garnish. Name of the dish Portion
1 2 3 4 5 6 7 8 9 10 11 12

: Masala Gravy : 8 kg Last revised:

2.5 5 100 250 15 200 200 200 100 500 kg kg gm gm gm gm gm gm gm ml

Reference From:

Tomato chop Onion - chop Garlic paste Ginger paste Whole Garam Masala Red chilly powder Cumin Powder Coriander powder Salit Oil

Method: 1. Take oil in a kadai, heat. Add chopped oinio and cook till golden brown. 2. add chop ginger and garlic and cook till raw flavour goes off. 3. add all powdered spice and cook. 4. finally add chopped tomatoes.and cook till smooth gravy forms. 5. add salt.

Kohinoor-IMI School of Hospitality Management Standard Recipe

Name of the dish Portion Srl no

1 2 3 4 5 6 7 8 9 10 11 12 13 14

: Plain Pulao : 100 Quantity

4 8 100 1 10 10 10 5 15 50 250 250 250 500

Reference From: Last revised: unit

Kg litre kg gm gm gm gm gm gm gm gm gm ml

Ingredients
Dehradun Rice Water Salt Ghee Cardamom Clove Cinnamon Bayleaf Pepper powder Sugar onion Cashenut Raisins Oil

Rate

Per

Amount

Method: 1. Pick , wash and soak the rice. Soak for half an hour and dry it. 2. Heat water 3. Take ghee / oil in a vessel / container and heat it. Add whole garam masala and bayleaf, stir it little bit. 4. Add dry rice and carefully stir it. Add hot water. Add salt and allowit to cook for 5-10 min. 5. When water reduce sufficiently, put a clean , wet cloth on top of rice and put the lid on . 6. Now put the whole container inside the preheated oven or put some live charcoal on top and cook on slow flame. 7. Cook for 10-15 min. check seasoning and serve hot.

Kohinoor-IMI School of Hospitality Management Standard Recipe

Name of the dish Portion Srl no

1 2 3 4 5 6 7 8 9 10

: Phirnee : 100 Quantity

1.5 10 2 25 10 10 4 few 100 100

Reference From: Last revised: unit

Kg litre kg gm ml ml gm gm pcs

Ingredients
Rice powder Milk Sugar Cardamom Keora water Rose water Saffron Silver paper Pistachio nuts- optional Earthenware container

Rate

Per

Amount

Method: 1. mix rice flour with a little cold milk. 2. boil remaining milk . add to the rice flour mixture. 3. cook on a slow fire, till it becomes fairly thick. 4. draw the pan to the side of the fire and sprinkle sugar. 5. when the sugar is dissolved and the contents are thick, remove from fire, sprinkle the cardamom powder. 6. pour into flat individual earthenware ( sakura) dishes and decorate with nuts and allow tho swet. 7. serve cool.