recipe for 100 portions

1. BENGALI
MENU 16
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2.  PULAO
 TRIKONE PARATHA
 CHINGRI MALAI MACH
 SHUKTO
 PATISHAPTA
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3. PULAO
 Gobind bogh rice 11 kg
 Ghee 500 ml
 Cardamom 10 gm
 Salt 100 gm
 Sugar 50 gm
 Bayleaf 5 gm
 Khoya 250 gm
 Kesar colour 10 ml
 Cashewnuts 100 gm
 Sulthanas 100 gm
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4. TRIKONE PARATHA
 Whole wheat flour 6 kg
 Salt 75 gm
 Sugar 50 gm
 Oil 250 ml
 Refined flour for dusting
 Water to knead
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5. CHINGRI MALAI MACH
 Prawns 11 kg
 Onions 4 kg
 Coconuts 10 no
 Green chilli 50 gm
 Cinnamon 10 gm
 Cardamom 5 gm
 Cloves 10 gm
 Chilli powder 50 gm
 Turmeric powder 25 gm
 Salt 100 gm
 Sugar 50 gm
 Lemon 10 no
 Cashew nuts 100 gm
 Ginger 100 gm
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6. SHUKTO
 Potato 2 kg
 Radish 1 kg
 Brinjal 1 kg
 Carrot 1 kg
 Beans 1 kg
 Bitter gourd 1 kg
 Drumstick 10 no
 Poppy seeds 100 gm
 Coconut 5 no
 Milk 500 ml
 Green chillies 100 gm
 Salt 100 gm
 Sugar 50 gm
 Turmeric 25 gm
 Panch poran 50 gm
 Ginger 100 gm
 Oil 750 ml
 Bay leaf 5 gm
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7. PATISHAPTA
 Refined flour 1 kg
 Semolina 250 gm
 Rice flour 250 gm
 Milk 2 lit
 Jaggery 1 kg
 Coconuts 5 no
 Cardamom 10 gm
 Ghee 250 ml
 Cashew 100 gm
 Sulthanas 100 gm
 Khoya 500 gm
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8. kumarsrecipefile
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