Menu 10 punjabi
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This document contains recipes for various Punjabi dishes including matar pulao, sheermal, rara gosht, baingan bharta, and jalebi. Each recipe lists the ingredients and their quantities needed to make the dish. The recipes are part of a recipe file from Kumars restaurant.
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Menu 10 punjabi
- 1. MENU 10 PUNJABI KUMARS RECIPE FILE 1 NSK NOTES
- 2. MENU • MATAR PULAO • SHEERMAL • RARA GOSHT • BAINGAN BHARTA • JELABI KUMARS RECIPE FILE 2 NSK NOTES
- 3. MATAR PULAO • BASMATHI RICE 8 KG • GHEE 500 ML • OIL 500 ML • CINNAMON 10 GM • CARDAMOM 10 GM • CLOVES 10 GM • BAYLEAF 5 GM • MACE 10 GM • JEERA 40 GM • ONIONS 2 KG • GREEN CHILLIES 100 GM • GINGER GARLIC PASTE 150 GM • SALT 100 GM • GREEN PEAS SHELLED 4 KG • MINT LEAVES 2 BUNCH • CORIANDER LEAVES 2 BUNCH KUMARS RECIPE FILE 3 NSK NOTES
- 4. SHEERMAL • REFINED FLOUR 8 KG • SALT 75 GM • SUGAR 100 GM • YEAST 20 GM • SAFFRON 3 GM • CARDAMOM POWDER 10 GM • KEWRA WATER 50 ML • CREAM 200 ML • MILK 4 LIT • GHEE 500 ML • KHOYA 500 GM KUMARS RECIPE FILE 4 NSK NOTES
- 5. RARA GOSHT • MUTTON YAKHANI CUT 8 KG • MINCED MUTTON 4 KG • CINNAMON 10 GM • CARDAMOM 10 GM • CLOVES 10 GM • MACE 10 GM • STAR ANISE 10 GM • BLACK PEPPER 50 GM • JEERA 50 GM • BAY LEAF 10 GM • OIL 500 ML • GHEE 250 ML • GINGER GARLIC PASTE 250 GM • ONIONS 3 KG • TOMATOES 2 KG • CURD 1 LIT • KASHMIRI CHILLI PASTE 150 GM • CORIANDER POWDER 150 GM • TURMERIC 40 GM • SALT 100 GM • MINT 2 BUNCH • CORIANDER LEAVES 2 BUNCH KUMARS RECIPE FILE 5 NSK NOTES
- 6. BAINGAN BHARTA • BRINJAL 5 KG • ONIONS 3 KG • TOMATOES 2 KG • OIL 750 ML • JEERA 75 GM • GINGER GARLIC 200 GM • CHILLI POWDER 125 GM • CORIANDER POWDER 150 GM • TURMERIC 40 GM • GARAM MASALA 40 GM • SALT 100 GM • AMCHUR POWDER 50 GM • GREEN CHILLIES 50 GM • CORIANDER LEAVES 2 BUNCH KUMARS RECIPE FILE 6 NSK NOTES
- 7. JALEBI • REFINED FLOUR 3 KG • CURD 100 ML • SUGAR 2 KG • WATER 1 LIT • SAFFRON 2 GM • GHEE / OIL TO FRY 2 LIT • BAKING POWDER OPTIONAL • MILK 50 ML • CHANDI WARQUE 1 PKT KUMARS RECIPE FILE 7 NSK NOTES