NOTES FOR HOTEL MANAGEMENT STUDENTS RECIPES FOR 100 PORTIONS

1. MENU 2
KUMARS RECIPE FILE 1NSK NOTES

2.  JEERA PULAO
 PUDINA PARATHA
 MURGH MAKHANI
 ALOO GOBI
 RICE KHEER
KUMARS RECIPE FILE 2NSK NOTES

3. JEERA PULAO
 BASMATHI RICE 11 KG
 GHEE 500 ML
 OIL 250 ML
 CINNAMON 2 GM
 CARDAMOM 2 GM
 CLOVES 2 GM
 BAYLEAF 5 GM
 JEERA 100 GM
 GINGER & GARLIC 125 GM
 SALT 100 GM
 ONIONS 2 KG
 CURD OPTIONAL 500 ML
 MINT & CORIANDER LEAVES 2 BUNCH
KUMARS RECIPE FILE 3NSK NOTES

4. PUDINA PARATHA
 WHOLE WHEAT FLOUR 6 KG
 SALT 75 GM
 SUGAR 50 GM
 GHEE 200 ML
 MINT LEAVES 4 BUNCH
 OIL 250 ML
 CURD 200 ML
KUMARS RECIPE FILE 4NSK NOTES

5. MURGH MAKHANI
 MARINATION FOR THE CHICKEN
◦ CHICKEN 11KG
◦ MUSTARD OIL 400 ML
◦ SALT 100 GM
◦ GARAM MASALA POWDER 50 GM
◦ BLACK SALT 50 GM
◦ GINGER GARLIC PASTE 150 GM
◦ KASHMIRI CHILLI POWDER 150 GM
◦ HUNG CURD 800 ML
◦ LEMON 10 NO
◦ BLACK PEPPER 100 GM
◦ JEERA POWDER 50 GM
KUMARS RECIPE FILE 5NSK NOTES

6. GRAVY
 ONIONS 1 KGS
 CASHEW 400 GMS
 TOMATOES 4 KGS
 OIL 500 ML
 BUTTER 250 GMS
 CINNAMON 10 GMS
 CARDAMOM 10 GMS
 CLOVES 10 GMS
 BAYLEAF 5 GMS
 GREEN CHILLIES 40 GMS
 GINGER GARLIC PASTE 125 GMS
 KASHMIRI CHILLI POWDER 125 GMS
 CORIANDER POWDER 125 GMS
 HONEY 50 ML
 KASURI METHI 50 GMS
 SALT 100 GMS
 CREAM 200 ML
KUMARS RECIPE FILE 6NSK NOTES

7. ALOO GOBI
 POTATO 4 KG
 CAULIFLOWER 3 KG
 CINNAMON 5 GM
 CARDAMOM 5 GM
 CLOVES 5 GM
 WHOLE RED CHILLIES 100 GM
 WHOLE CORIANDER SEEDS 100 GM
 OIL 750 ML
 SALT 100 GM
 TURMERIC POWDER 40 GM
 JEERA 50 GM
 CORIANDER LEAVES 2 BUNCH
 LEMON 10 NO
 GINGER CHOP 125 GM
 GARLIC CHOP 125 GM
KUMARS RECIPE FILE 7NSK NOTES

8. RICE KHEER
 BASMATHI RICE 1 KG
 SUGAR 1.75 KG
 MILK 6 LIT
 SAFFRON 2 GM
 CASHEW 200 GM
 SULTHANAS 200 GM
 BADAM 200 GM
 PISTA 200 GM

KUMARS RECIPE FILE 8NSK NOTES

9. KUMARS RECIPE FILE NSK NOTES 9