This document discusses risk management in the haleem business. It provides background on haleem, a popular meat-based dish from Hyderabad, India. It then outlines the key risks involved in haleem production, including quality control, supply chain disruptions, price fluctuations, and health hazards. These risks are categorized and mapped on a risk matrix. Finally, the document proposes some strategies to mitigate common risks, such as implementing rate contracts for steady meat supplies and conservative demand forecasting.
The fast food industry in India has evolved with the changing lifestyles of the young Indian population. The sheer variety of gastronomic preferences across the regions, hereditary or acquired, has brought about different modules across the country. It may take some time for the local enterprise to mature to the level of international players in the field.
Many of the traditional dishes have been adapted to suit the emerging fast food outlets. The basic adaptation is to decrease the processing and serving time. For example, the typical meal which called for being served by an ever alert attendant is now offered as a Mini-Meal across the counter. In its traditional version, a plate or a banana leaf was first laid down on the floor or table. Several helpers then waited on the diner, doling out different dishes and refilling as they got over in the plate.
The jeera clean up the body and make our health always fresh and energy in all kinds of climatic condition. it also used for medicinal purposes.The above slide shows some of the recipe varieties in jeera.
The presentation provides Mysore masala dosa recipe with step wise instruction, check out the recipe video online on https://livingfoodz.com/stories/in-search-of-the-mysore-masala-dosa-in-mysore-67
Ghee has been a part and parcel of Indian cuisine for a long time. The word ‘ghee’ itself evokes memories of festivities. Ghee comes with certain benefits that help your body stay young and active.
Some benefits of Desi Cow Ghee-
All of us are really fond of Chinese dishes. So today I have for you my version of the most famous recipe from the Chinese cuisine called NOODLES.
For more such recipes check my website www.tastesnflavors.com
Mushroom key pakwan A Lecture By Mr Allah Dad Khan Former DG Agriculture Exte...Mr.Allah Dad Khan
Mushroom key pakwan A Lecture By Mr Allah Dad Khan Former DG Agriculture Extension Khyber Pakhtun Khwa Province & Visiting Professor Agriculture University Peshawar Pakistan
The fast food industry in India has evolved with the changing lifestyles of the young Indian population. The sheer variety of gastronomic preferences across the regions, hereditary or acquired, has brought about different modules across the country. It may take some time for the local enterprise to mature to the level of international players in the field.
Many of the traditional dishes have been adapted to suit the emerging fast food outlets. The basic adaptation is to decrease the processing and serving time. For example, the typical meal which called for being served by an ever alert attendant is now offered as a Mini-Meal across the counter. In its traditional version, a plate or a banana leaf was first laid down on the floor or table. Several helpers then waited on the diner, doling out different dishes and refilling as they got over in the plate.
The jeera clean up the body and make our health always fresh and energy in all kinds of climatic condition. it also used for medicinal purposes.The above slide shows some of the recipe varieties in jeera.
The presentation provides Mysore masala dosa recipe with step wise instruction, check out the recipe video online on https://livingfoodz.com/stories/in-search-of-the-mysore-masala-dosa-in-mysore-67
Ghee has been a part and parcel of Indian cuisine for a long time. The word ‘ghee’ itself evokes memories of festivities. Ghee comes with certain benefits that help your body stay young and active.
Some benefits of Desi Cow Ghee-
All of us are really fond of Chinese dishes. So today I have for you my version of the most famous recipe from the Chinese cuisine called NOODLES.
For more such recipes check my website www.tastesnflavors.com
Mushroom key pakwan A Lecture By Mr Allah Dad Khan Former DG Agriculture Exte...Mr.Allah Dad Khan
Mushroom key pakwan A Lecture By Mr Allah Dad Khan Former DG Agriculture Extension Khyber Pakhtun Khwa Province & Visiting Professor Agriculture University Peshawar Pakistan
Easy Tours of India is one of the best boutiques Destination Management Company. This gives best services for all type of India tours, luxury India tours, and group vacations tour.
This presentation described the local cuisines of the Tirthan Valley and the challenges faced to revive them. It also talks about local delicacies and ingredients we use in culinary tourism of Tirthan !
Dosa is one of the traditional food recipes of India. this is one of the delicious breakfast recipes which is made in many varieties. the slides here showcases on some of the unique varieties of dosas which are used in Indian cooking style.
Learn how to make soft and fluffy idlis at home. Also, watch other idli recipes and veg recipes video online on Livingfoodz. Read more - http://bit.ly/31RbsST
Ingredients:
Pressed rice / Poha (thick) (3 ½ cups)
Onions (4 medium) - chopped
Oil (4 Tablespoons)
Raw peanuts (¼ cup)
Green chillies / Hari mirchi (3) - chopped
Cumin seeds / Jeera (1 teaspoon) -
Mustard seeds / Rai (1 teaspoon) -
Asafoetida / Hing (a pinch) -
Curry leaves / Kadi Patta (6 - 7)
Turmeric powder / Haldi (½ teaspoon)
Salt (1 ½ teaspoon)
Sugar (½ teaspoon)
Lemon (1)
Fresh coriander leaves / Dhaniya Patti (2 Tablespoons) - chopped
Scraped Coconut / Nariyal (2 Tablespoons)
Sides: Usal
Recipe:
1. Place Poha (3 ½ cups) in a colander and pour water over to moisten it. Heat Oil (4 Tablespoons) in a non-stick pan, add Peanuts (¼ cup) and sauté on medium heat. Chop Onions (4 medium) and Green chillies (3). Once peanuts are crisp and lightly browned, remove and drain. Place it on absorbent paper.
2. In same oil, add cumin seeds (1 teaspoon) and mustard seeds (1 teaspoon). When the seeds splutter, add asafoetida / hing (a pinch), Curry leaves (6-7) and Onions and sauté till lightly browned.
3. Add turmeric powder (½ teaspoon) and green chillies and stir for ½ minute.
4. Add soaked Poha, Salt (1 ½ teaspoon) and Sugar (½ teaspoon) and mix well.
5. Squeeze the juice of a Lemon (1) and mix. Add peanuts and mix well.
6. Garnish with coriander leaves (2 Tablespoons) and scraped coconut (2 Tablespoons) and serve hot.
Lets Just Go For It! Wish you an Awesome Leaning Experience.
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The majority of Indian recipes use a wide variety of herbs and spices, which are used to give Indian cuisine its famous and distinctive flavors. Indian" />
Indian dishes are popular all over the world for its taste and variety. There are people who travel a long distance to have the taste of it. There is so many things that you never forget about India, one of them is Tasty dishes. Nothing reaveals the variety in Indian culture better than the diversity of its sensational food.
For adventurous travel blog please visit http://wilsontom.blogspot.com/
Easy Tours of India is one of the best boutiques Destination Management Company. This gives best services for all type of India tours, luxury India tours, and group vacations tour.
This presentation described the local cuisines of the Tirthan Valley and the challenges faced to revive them. It also talks about local delicacies and ingredients we use in culinary tourism of Tirthan !
Dosa is one of the traditional food recipes of India. this is one of the delicious breakfast recipes which is made in many varieties. the slides here showcases on some of the unique varieties of dosas which are used in Indian cooking style.
Learn how to make soft and fluffy idlis at home. Also, watch other idli recipes and veg recipes video online on Livingfoodz. Read more - http://bit.ly/31RbsST
Ingredients:
Pressed rice / Poha (thick) (3 ½ cups)
Onions (4 medium) - chopped
Oil (4 Tablespoons)
Raw peanuts (¼ cup)
Green chillies / Hari mirchi (3) - chopped
Cumin seeds / Jeera (1 teaspoon) -
Mustard seeds / Rai (1 teaspoon) -
Asafoetida / Hing (a pinch) -
Curry leaves / Kadi Patta (6 - 7)
Turmeric powder / Haldi (½ teaspoon)
Salt (1 ½ teaspoon)
Sugar (½ teaspoon)
Lemon (1)
Fresh coriander leaves / Dhaniya Patti (2 Tablespoons) - chopped
Scraped Coconut / Nariyal (2 Tablespoons)
Sides: Usal
Recipe:
1. Place Poha (3 ½ cups) in a colander and pour water over to moisten it. Heat Oil (4 Tablespoons) in a non-stick pan, add Peanuts (¼ cup) and sauté on medium heat. Chop Onions (4 medium) and Green chillies (3). Once peanuts are crisp and lightly browned, remove and drain. Place it on absorbent paper.
2. In same oil, add cumin seeds (1 teaspoon) and mustard seeds (1 teaspoon). When the seeds splutter, add asafoetida / hing (a pinch), Curry leaves (6-7) and Onions and sauté till lightly browned.
3. Add turmeric powder (½ teaspoon) and green chillies and stir for ½ minute.
4. Add soaked Poha, Salt (1 ½ teaspoon) and Sugar (½ teaspoon) and mix well.
5. Squeeze the juice of a Lemon (1) and mix. Add peanuts and mix well.
6. Garnish with coriander leaves (2 Tablespoons) and scraped coconut (2 Tablespoons) and serve hot.
Lets Just Go For It! Wish you an Awesome Leaning Experience.
Subscribe to our YouTube channel: https://www.youtube.com/c/TimesRide?sub_confirmation=1
Our Official Website: http://timesride.com
Follow us:
Facebook: https://www.facebook.com/rs.agrawal.9026
Instagram: https://www.instagram.com/timesridenetwork/
Twitter: https://twitter.com/TimesRide
Pinterest: https://in.pinterest.com/ride0472/
Thank You
#AwesomeLearningExperience
#SmartQuickTips&Tricks #LeaningVideos #TimesRide #Keep Learning to Keep Winning!
The majority of Indian recipes use a wide variety of herbs and spices, which are used to give Indian cuisine its famous and distinctive flavors. Indian" />
Indian dishes are popular all over the world for its taste and variety. There are people who travel a long distance to have the taste of it. There is so many things that you never forget about India, one of them is Tasty dishes. Nothing reaveals the variety in Indian culture better than the diversity of its sensational food.
For adventurous travel blog please visit http://wilsontom.blogspot.com/
Pulihora with tamarind is a traditional Andhra festival meal. Pulihora with tamarind pulp and vegetables is very healthy and tasty. It is typically eaten as a meal and sometimes for breakfast and dinner too.
This powerpoint presentation is made by Abhiraj Singh Virk of class VI S of Yadavindra Public School, Mohali. It is a recipe of Butter Chicken, a popular Punjabi dish.
TADKA DAAL is a floursome Indian lentil dish. It is actually a dish packed with adequate amount of nutrition. It is combination of various dals such as masoor daal,arhar dal,rajma dal etc. For vegetarian it is excellent source of protien. This creamy flavourful dish is inspired from the dal served at local dhabas. In dhabas these dish is usually made with tour daal,chana dal,rajma daal,urad daal etc.
This dish is served with roti,nun or steamed rice.
This tadka daal is usually tempered by adding extra flavours with Indian spices such as turmeric powder,red chilli powder,chopped garlic,onions,ginger etc as per taste.
Ingredients required for making tadka daal:-
Mixed Daal (Rajma,masoor,tur,arhar) 250gms
2 Onions
2 Red chillies
2 Green Chillies
Halfspoon thinly sliced ginger
Halfspoon thinly sliced garlic
Tomatoes(half)
Salt as per taste
Sugar as per taste
Ghee to temper
Half spoon of turmeric powder
Half spoon of red chilli powder
Half spoon of cumin powder
Half spoon of coriander powdPREPARATION
To make this daal tadka, dry roast the dal on low heat. Fry the daal till the aroma releases.
Wash the daal. Pressure cook the daal and cook until 4 to 5 whistles come.
Turn off the flame. Set it aside.
Now in a kadai heat mustard oil. Temper the oil with dry red chilli. Now slowly add the garlic first. Fry for few seconds till the aroma comes out.
Then fry chopped onion,ginger,green chillies.
Add the tomatoes and continue frying.
er
Half spoon of of tadka masala( easily available on local market)
TOTAL COOKING TIME:-40 TO 45 MINUTES MAXIMUM
ARRANGEMENT TIME:- 10 TO 15 MINUTES
RECIPE SERVINGS:-4 TO 5 PERSONS
TADKA DAAL is a floursome Indian lentil dish. It is actually a dish packed with adequate amount of nutrition. It is combination of various dals such as masoor daal,arhar dal,rajma dal etc. For vegetarian it is excellent source of protien. This creamy flavourful dish is inspired from the dal served at local dhabas. In dhabas these dish is usually made with tour daal,chana dal,rajma daal,urad daal etc.
This dish is served with roti,nun or steamed rice.
This tadka daal is usually tempered by adding extra flavours with Indian spices such as turmeric powder,red chilli powder,chopped garlic,onions,ginger etc as per taste.
Ingredients required for making tadka daal:-
Mixed Daal (Rajma,masoor,tur,arhar) 250gms
2 Onions
2 Red chillies
2 Green Chillies
Halfspoon thinly sliced ginger
Halfspoon thinly sliced garlic
Tomatoes(half)
Salt as per taste
Sugar as per taste
Ghee to temper
Mustard oil as required
Half spoon of turmeric powder
Half spoon of red chilli powder
Half spoon of cumin powder
Half spoon of coriander powder
Half spoon of of tadka masala( easily available on local market)
PREPARATION
To make this daal tadka, dry roast the dal on low heat. Fry the daal till the aroma releases.
Wash the daal. Pressure cook the daal and cook until 4 to 5 whistles come.
Turn off the flame. Set it aside.
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Indian Food
Indian food is different from rest of the world not only in taste but also in cooking methods. It reflects a perfect blend of various cultures and ages. Just like Indian culture, food in India has also been influenced by various civilizations, which have contributed their share in its overall development and the present form.Foods of India are better known for its spiciness. Throughout India, be it North India or South India, spices are used generously in food. But one must not forget that every single spice used in Indian dishes carries some or the other nutritional as well as medicinal properties.
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2. INTRODUCTION
• Haleem is popular in the Middle East, Central Asia, and the South Asia.
• Original name was Harisah /Haris. Later on, the people of Hyderabad
modified it to suit their palate thus creating modern Haleem.
• The dish varies from region to region, it always
includes wheat, barley, lentils and meat.
• It is originally an Arabic dish and was introduced to the Hyderabad State by
the Arab diaspora during the rule of the Nizams .
• Local traditional spices helped in evolving a unique Hyderabadi haleem that
became popular among the natives by the 19th-century.
3. • Hyderabadi haleem has cultural significance and popularity.
• It is the traditional hors d'oeuvre at weddings, celebrations and other
social occasions, it is particularly consumed in the Islamic month
of Ramadan during Iftar.
• It provides instant energy and is high in calories.
• In 2010, it was granted Geographical Indication (GI) status by the Indian
GIS registry office, making it the first non-vegetarian dish in India to get
this status.
• GI gives opportunity to earn premium price.
• Increasing Demand throughout the country.
• Export to other countries
• Lower income groups engaged in Haleem business and earn satisfactory
income
SCOPE
4. KEY PLAYERS IN HALEEM INDUSTRY:
• Pista House
• Shah Ghouse
• Paradise
• Hyderabad House
• Sarvi
• Bawarchi
• New Astoria
• Kholani’s
• Aadaab
• Shadab
5. PREPARATION OF HALEEM
• Haleem Ingredients:-
• This recipe is for ½ kg good quality meat
• Daals
• • 50g wheat soaked for about 30mins to 1 hour
• • 25g chana dal soaked for about 30mins to 1 hour
• • 25g red masoor dal soaked for about 30mins to 1 hour
• • 25 g white mash dal soaked for about 30mins to 1 hour
• • 25 g yellow moong dal soaked for about 30mins to 1 hour
• • 2tsp haldi
6. Contd..
• Haleem Quorma
• • ¼ cup cooking oil
• • 1 medium sized onion chopped
• • 3 medium sized tomatoes chopped
• • 3 green chillies slit in half
• • ½ bunch dhanya
• • 4 tbsp ginger garlic paste
• • 2tbsp red chilli powder
• • 1tsp garam masala powder
• • 1 tsp haldi
• • Salt as required
• • Water as required
7. METHOD OF HALEEM PREPARATION
Drain the daals and put then in a pan of water together with 2tsp of
haldi. Leave to boil.
In a separate pan, put oil along with the onion and mix well. Brown this
slightly, be careful as the brown onion affects the colour of the salan.
When it has slightly browned add ginger garlic paste and the meat. When
the water of the meat dries add the tomatoes and the green chillies. Then
add red chilli powder and haldi, mix well then add salt, garam masala and
about ¼ cup water and leave to cook for a few minutes.
When the water has dried, add 2 cups more of water and leave to cook.
Mash the dal to blend it .Do not add water to the daal and cook. Separate
the meat from the gravy in another dish and remove the meat from the
bone and shred when a little cool. Reduce the quorma gravy further.
Add shredded botis to the daal mixture and add a little of the reduced
gravy, and blend it further for about 15 minutes add the rest of the gravy
till it is resha resha and blend well until the look of the haleem is achieved
and meat is shredded.
8. SUPPLY CHAIN OF HALEEM
PROCUREMENT OF ANIMALS/MEAT PROCUREMENT OF OTHER INGREDIENTS
PREPARATION OF HALEEM
DISTRIBUTAION TO RETAIL OUTLETS CONSUMERS
EXPORT TO OTHER COUNTRIES
CONSUMERS
9. Cont….
• The supply chain of Haleem can be primarily
divided in four components-
• 1. Procurement
• 2. Transportation/ Logistics
• 3. Preparation
• 4. Marketing/ Sales
10. VISIT TO DIFFERENT OUTLETS:-
• Hyderabad House
• Owner: - Mr Jaipal Reddy
• Total No. of Outlets- 5 (Kothapet,Shadnagar,Attapur,Janpriya,Hyderguda)
• Contact No.- 9550813999
• Haleem rate/packet- 110
• Quantity/Packet- 350 gram
• Mehafil
• Owner: - Mr Ahmed
• Total No. of Outlets- 1 (Attapur)
• Contact No.- 9014634099
• Haleem rate/packet- 120
• Quantity/Packet- 400 gram
11. Risk
Production Risks
Preparation Risks
Internal Risks: Financial Risks
Personnel Risks
Other Internal Risks
Market Risks
External Risks: Political Risks
Other External Risks
12. Risk Assessment
Class I
D-Haleem quality and taste risk
H-Wastage risk
C-Spoilage risk
G-Meat price hike risk
Class II
B-Demand fluctuation risk
F-Competitors risk
L-Health hazard risk
K-labour availability risk
Class III
A-Increase raw material risk
J-Haleem price risk
O-Export risk
Q-Transportation risk
Class IV
E-Packaging
M-Meat procurement risk
I-Electricity risk
N-Changing taste preference
13. Risk Map in Haleem Business
4
A B C D
CLASS I
LIKELIHOOD
3
E F G H
CLASS II
2
I J K L
CLASS III
1
M N O Q
CLASS IV
1 2 3 4
IMPACT
14. Risk Mitigation
1.Rate contract
• Assured supply
• Price risk
• Solve transport problem in the early hours of the day
• Easy availability of dressed meat
2.Transportaion
• Fast movement of goods
• Less lead time
3.Conservative approach in the prediction of the demand
• Avoid any unnecessary spoilage of haleem
• Avoid unnecessary wastage of packaging material and
other supplements provided with haleem