1

CHANA PURI
Ingredients Required:

Sr. No. Ingredients Quantity
1 Puri 1piece (90 Gm)
2 Chana 200gm
3 Green Chilly Fried 1 No
4 Achaar 30gm
5 Vinegar Onion 20gm
6 Lemon Wedge 1 No.
7 Oil For Puri

Method of Preparation:
Preparation of Puri
Roll the 90 gm dough in circular puri and fry it
in oil (the puri should be properly puffed up
After frying the puri put it on oil soaking
paper (which is supplied from CK).

Garnish the chana with fried whole green
chilly as shown in the photograph.

Over Night Storage Of Chana:
1. Left over Chana to be removed from bain-marie at least 1 hour before closing.
2. Chana temperature to be reduced to room temperature by using ice bath or cold
water bath.
3. Then seal pack the container air tight and refrigerate it at 3°C to 4°C.
Storage of Dough (Peda)
1. Brush the pedas with Oil.
2. Cover it with damped muslin cloth
3. And put in the refrigerator at 1°C to
Over Night Storage of Dough:
1. Brush the pedas with Oil
2. Cover it with damped muslin cloth
3. And put in the refrigerator at 1°C to 4°C
and use it next day first to ensure
2

4°C. FIFO
Thawing procedure of frozen chana:-
1. Take required quantity of Chana pouch for next day from deep freezer (temp: -18 C),
transfer to refrigerator (temp. 1 C to 4 C) & thaw overnight.
(If you find product is still hard on next day then place sealed pouch in hot water till it
becomes soft)
2. Cut the pouch and empty into the container of the bain-marie at least 1-2 hrs. Before
service time.
3. Maintain Chana temperature at 65°C to 70°C in the hot Bain Marie.
4. Serve chana puri as per standard.
Safe handling of Vinegar onion:-
1. The ratio of vinegar onion is:-
1 litre vinegar water: 1 kg onion.
1. When vinegar onion is getting over, take fresh water in the new container and add
onion in it. Maximum shelf life of vinegar water is 48 hrs. Only, after that discard the
vinegar water.
2. Ensure that old and new onion and vinegar water don’t mix. Rotate onion and
vinegar water accordingly for FIFO.



Serving:
Restaurants: Chana 200 Gm, puri 1 piece in full plate, vinegar onion, fried green chilly, lemon wedge
and achaar.
Parlours: Chana 200 Gm, puri 1 piece in full plate, vinegar onion, fried green chilly, lemon wedge and
achaar
Takeaway: : Chana 220 gm plastic lid pack bowl, puri 1 piece aluminium foil , vinegar onion, fried
green chilly, lemon wedge and achaar in pouch with 1 spoon and a paper napkin.

1 portion in the 1 plastic lid pack bowl



Note: - Do not serve achaar with Jain chana puri.
3


CHANA KULCHA

Ingredients Required:

Sr.No
.
Ingredients Quantity
1 Kulcha 2piece
2 Chana 200gm
3 Green chilly fried 1 no.
4 Achaar 30gm
5 Vinegar Onion 20gm
6 Lemon wedge 1 no
7 Butter 10gm

PREPARATION PROCEDURE: -

Preparation of Kulcha
1. Heat the kulcha in butter on a tawa
2. Garnish chana with fried whole green chilly

Storage of Kulcha
1. Store kulcha in thermocol box and keep it
at room temperature
2. Shelf Life 2 Days


Serving:
Restaurants: Chana 200 gm, kulcha 2 piece in full plate, vinegar onion, fried green chilly, a lemon
wedge and achaar.
Parlours: Chana 200 gm, kulcha 2 pieces in full plate vinegar onion, fried green chilly, a lemon
wedge and achaar
Takeaway: : Chana 220 gm plastic lid pack bowl, kulcha 2 piece in aluminium foil, vinegar onion, fried
green chilly, lemon wedge and achaar in pouch with 1 spoon and a paper napkin.

4









Note: - Do not serve achaar with Jain chana kulcha.


1 portion in the 1 plastic lid pack bowl

5

VEGETABLE SAMOSA

Ingredients Required:
Sr.No
.
Ingredients Quantity
1 Samosa 90gm (each)
2 Imli Chutney 30gm
3 Oil For frying

Method of Preparation:

Put the samosa in microwave for 30 seconds and than fry till it is golden brown.








Serving:
Restaurants: Samosa 2 piece, in half plate and imli chutney in chutney bowl.
Parlours: Samosa 2 piece, in quarter plate and imli chutney in chutney bowl.
Takeaway: Samosa 2 piece, in brown paper bag (khaki bag) and imli chutney in zip pouch with a
paper napkin.






6

Take away Method

1 or 2 portions in the 9×13 size carry bag and
put khaki bag straight in the carry bag.
Do not put horizontal.

3 or 4 portions in the 13×16 size carry bag
and put khaki bag straight in the carry bag.
Do not put horizontal.














7




VEGETABLE CUTLETS

Ingredients Required:

Sr.No
.
Ingredients Quantity
1 Cutlet (2 nos) 100gm each
2 Oil for frying
3 Wafers 10gm


Method of Preparation:
Deep fry the cutlets to dark brown colour and than put in microwave for 30 seconds.



Serving:
Restaurants: Cutlet 2 pieces in quarter plate with 10gm. Wafers
Parlours: Cutlet 2 pieces in quarter plate with 10gm. Wafers
Takeaway: Cutlets 2 piece packed in corrugated box, wafers in 4×5 size zip bag and 1ketch up
sachet with 1 spoon and a paper napkin.

8

Take away Method

1 or 2 portions in the small corrugated box in
9×13 size carry bag.



3 or 4 portions in the big corrugated box in
16×20 size carry bag.






























9

BHAJI PAV

Ingredients Required:

Sr. No. Ingredients Quantity
1 Bhaji 250gm
2 Pav 2 Nos.
3 Lemon Wedge 1 No.
4 Kaju fada 3-4 pcs.
5 Chopped Corianders 1gm
6 Butter 10gm
7 Chopped Onion 20gm

Thawing procedure for Frozen Bhaji:
For Tawa
 Take required quantity of Bhaji pouch for next day from deep freezer (temp: -18 C), transfer
in refrigerator (temp. 4-6 C) & Thaw overnight
(If you find product is still hard on next day then place the sealed pouch in normal water till it
becomes soft)
 Cut the pouch & heat on Tawa for 2-3 mins.
 Please do not add anything in the ready bhaji.
 Apply 5gm butter on Pav & roast on tawa.
 Serve in the plates as per Standards.

For Hot bane Marie

This process is applicable to that place where tawa is not available.
 Cut the thawed pouch & empty in the hot bane Marie.
 Maintain hot bane Marie temp. at 65 C to 75 C
 While serving the bhaji, take directly from the bane Marie.
 Apply butter on Pav & roast on frying pan.
 Serve in the plates as per Standards.




10


Method of Assembling:
Take 250gm. bhaji and place it in the bhaji plate and garnish with 3 to 4 pcs. of cashew fada and
chopped corianders, 5gm of butter cubes place in the middle of the bhaji. Serve with 2pcs. of pav, a
lemon wedge and 20gm chopped onion.



Serving:
Restaurants: Bhaji 250gm, with 2 nos.of pav and chopped onion and a lemon wedge.
Parlours: Bhaji 250gm, with 2 nos.of pav and chopped onion and a lemon wedge.
Takeaway: Bhaji in the plastic container with lid, pav in the plain butter paper, chopped onion and a
lemon wedge in the small zip bag. Give in the 13×16 size bag with a plastic spoon and one paper
napkin.

1 portion in the 1 plastic lid pack
bowl







11


PULAO/CHEESE PULAO

Ingredients Required:

Sr.No ITEM QTY
1 Pulao Paste 150gm
2 Boiled potato cubes 40gm
3 Amul Butter 10gm
4
Kaju-fada
4 to 5
Pcs
5 Coriander leaf 5gm
6 Cooked Rice 200gm
7 Grated Amul proceed cheese
(for Cheese pulao)
20gm

Method of Preparation:
1. Place 5gm of butter in the tawa/fry pan when
the butter heats up add 190gm Pulao paste
in the fry pan/tawa.
2. Sauté the paste and boiled potato cubes for 10
to 15 sec then add 200gm of cooked rice into
the paste and add 4 to 5 Pcs of kaju fada.

3. Then place the pulao in the white Oval boat
and garnish with 2gm kaju fada, chopped
corianders and add 5gm butter cubes on the
top of the pulao and serve with a half plate as
under liner.

4. FOR CHEESE PULAO
Grate 20gm of Amul Proceed cheese on the top
of the pulao while serving.

Note:- Cheese pulao serve without butter
OVER NIGHT STORAGE
Leftover cooked rice keep store in the
refrigerator and use it next day first within 6
hrs.


Guide line for Rice cooking:-

1. Wash the rice 3 times in running water
2. Soak the rice for 1 hr approx.
3. Take water (1 kg rice: 3 liters water) and boil it.
4. When water starts boiling, drain excess water from soaked rice and add rice into boiling
water.
12

5. Cook the rice till it done.
6. Strain, cool and then use.

To check proper boiling of rice:- Take one single grain of rice, put it on the table and mash by
one finger in one stroke by rubbing it hard and make sure that there should not be any grain left. It
should be properly mashed.




Packing Standard:
Pack the pulao in 450gm aluminium casserole and give in the 13×16 size bag with 1 paper napkin
and a spoon.

MASALA CHAAS
Ingredients Required:

Curd 1 kg
Water 1.5 Litre
Salt 6 gm
Rock Salt 5 gm
Havmor Masala 5 gm

Method of Preparation:
Mix all the ingredients in big container and beat it till become smooth. Pour 300ML chaas in the
Collins glass carefully, add chopped coriander and jeera powder for garnish. Serve chilled below 8˚C.
Store in the refrigerator (1˚C to 4˚C)
13

Take Away Method: - Give in 300ml disposable glass.
PAPAD (Fried/Masala)

Fried Papad: - Fry the papad in oil and strain the oil before serving ensure that papad doesn’t catch
black carbon from oil and serve in half plate

Masala Papad: - First spread chopped onion on fried papad then chopped tomato and chopped
coriander, now sprinkle chat Masala on papad and serve in half plate

1. First spread 20gm chopped onion on
papad then 20gm chopped tomato



2. Add chopped corianders, now sprinkle
the chat Masala on papad and serve in
half plate.


















14


NACHOS WITH CHEESE SAUCE
Ingredients Required:

Sr.No. Ingredients Quantity
1 Nachos 60gm (14 to 16 pcs.
approx)
2 Cheese Sauce 50gm
3 Salsa Sauce 30gm
4 Chopped Capsicum 10gm
.

Preparation Method of Salsa :
1. Take a Half plate and put 30gm of salsa
sauce in bowl in the middle of the plate.
2. Then arrange 60gm nachos around the
salsa sauce bowl
3. Then spread 50gm of cheese sauce as per
shown in picture over the nachos.

4. Garnish with chopped capsicum and serve

Packing Standard:

Pack the nachos in small corrugated box (burger box), cheese sauce and salsa sauce pack in the
4X5 size zip bag and give in the 9×13 size bag with 1 paper napkin and a spoon.


15


CHEESE CHILLY ONION TOAST

Ingredients Required: -












Method of Preparation:
1. Toast 1 slice of bread in oven (without
butter)

2. Mix butter, grated Amul cheese, onion,
tomato, green chilly and garlic. Apply base
mixture on baked bread slice and heat in
Oven
3. Appearance to be golden brown.

4. Cut slice bread into 4 triangle pieces and
serve with tomato ketchup. Serve half in
the quarter plate and full in the half plate.
Packing Standard:
Takeaway: Pack HALF Cheese Chilly Onion Toast in single burger box with 1 Tomato ketchup
sachet and a napkin.
Sr.No
.
Ingredients Quantity
1 Bread slices 1 slice
2 Amul Butter 5 gm
3 Amul processed
cheese
45 gm
4 Onion chopped 25 gm
5 Tomato chopped 25 gm
6 Green Chilly chopped 5 gm
7 Garlic chopped 2.5 gm
16









FRENCH FRIES REGULAR/JUNIOR

Ingredients Required:

Sr. No. Ingredients Quantity
1 Frozen French Fries Regular/Junior 150gm /80gm
2 Salt 1gm / 0.5 gm
Method of Preparation:
First ensure that temperature of fryer should be at 70˚C for best result of the product, then place
frozen French fries in the fryer basket for frying, Frozen French fries will take at least 3 to 4 minutes
for frying, and make sure that when French fries are cooked, it should be Golden Brown in Colour and
Crisp. Sprinkle salt then serve in the French fries pouch as per the picture.


Serving:
Restaurants: Serve in the quarter plate with out French fries box
Parlours: Serve in the quarter plate with French fries box
Takeaway: Place French fries with box in the 9×13 size bag with a ketch up sachet and paper napkin.



17

ALOO TIKKI BURGER
Ingredients Required:
Sr.No
.
Ingredients Quantity
1 Burger Bun 1no. (60gm)
2 Cocktail Sauce 20gm
3 Onion (Chopped) 5gm
4 Tomato slices 10gm
5 Veg.Patty 1no. (60gm)

Preparation ratio of Cocktail Sauce is:-
800gm mayonnaise: 200 gm Tomato Ketch up

Method of Preparation:
1. Cut the burger bun in two pieces. Toast
the crown (upside of the bun) in oven first
then after removing of crown Toast the
Heel (another piece of bun )

2. Pour cocktail sauce on the crown first, in
the central of the bun. (please don’t
spread)



3. 3. Add chopped onion on the crown after
pouring cocktail sauce.

4. Then add 2 Tomato slice side by side on
chopped onion.

18

5. Put fried veg. patty on the chopped
tomato. Put heel ( another piece of the
bun) on the fried veg. patty.


6. Serve burger in the quarter plate.





















19

VEGETABLE BURGER

Ingredients Required:

Sr.No
.
Ingredients Quantity
1 Burger Bun 1no. (60gm)
2 Cocktail Sauce 20gm
3 Coleslaw 20gm
4 Veg. Patty 1no. (60gm)
5 Onion(Chopped) 05 gm
6 Tomato(Chopped) 10 gm

Method of Preparation:
1. Cut the burger bun in two pieces. Toast
the crown (upside of the bun) in oven first
then after removing of crown Toast the
Heel (another piece of bun )

2. Pour cocktail sauce on the crown first, in
the central of the bun. (please don’t spread)



3 Add chopped onion and tomato on the
crown after pouring cocktail sauce.

4. 4. Now add 20gm of coleslaw dressing on
it. Now add fried patty and heal.

20

5. Serve burger in the quarter plate.





HAV FUNN BURGER

Ingredients Required:
Sr.No
.
Ingredients Quantity
1 Burger Bun 1no. ( 60gm )
2 Cocktail Sauce 20 gm
3 Veg.Patty 1no. (60gm)


Method of Preparation:
1. Cut the burger bun in two pieces. Toast
the crown (upside of the bun) in oven first
then after removing of crown Toast the
Heel (another piece of bun )

2. Pour cocktail sauce on the crown first, in
the central of the bun. (please don’t spread)




5. 4. Put fried Veg. patty then put hill on
the patty.
5. Serve burger in the quarter plate.
21






PICKLE TICKLE
Ingredients Required:

Sr.No Ingredients QTY
1 Burger Bun 1 no(60gm)
2 Pickle tickle sauce 20 gm
3 Veg. Patty 1 no(60gm)
4 Onion (chopped) 10gm
5 Tomato (chopped) 10gm


Method of Preparation:-








22

PANEER TAKA TAK
Ingredients Required:

Sr.No Ingredients QTY
1 Burger Bun 1 no(60gm)
2 Green Cocktail Sauce 20gm
3 Paneer Masala 45gm
4 Topping Masala 1gm


















Preparation ratio of Green Cocktail Sauce:
70gm Green chutney (plain): 30gm Tomato Ketch up

1. Cut the burger bun in two pieces. Toast it in
the oven then after add 20gm pickle tickle
sauce in the central of the bun(crown)

2. Add chopped onion and chopped
tomato on the crown after adding pickle
tickle sauce.

3. Put fried burger tikki on the chopped
tomato.

4. Put heel ( another piece of the bun) on
the fried burger tikki


5. Serve burger in the quarter plate. Don’t cut
Burger. If customer wants it to be cut then
only do so.

23

Method of Preparation:

1. Cut the burger bun in two pieces. Toast it in
oven then after add 20gm Green cocktail
sauce in the central of the bun(crown)


2. Heat paneer masala in a microwave then
spread on the green cocktail sauce.



3. Then sprinkle masala on Frankie paneer
masala.


4. Put heel ( another piece of the bun) on the
paneer masala.


5. Serve burger in the quarter plate. Don’t cut
Burger. If customer wants it to be cut then
only do so.








24

Burger wrapping (packing) Procedure
1. First put burger in the central of the Hav
funn butter paper.

2. Then pull the butter paper by your left
hand from your side.

3. Then turn the butter paper on the burger
as per showing in the picture.


4. Turn the burger on the opposite side
and make down side up, while turning
burger hold it tightly by right side of your
hand.

5. Hold the wrapped butter paper from the
left hand side.

6. Then turn wrapped butter paper down
side of the burger from right side.

25

7. Then turn wrapped butter paper down
side of the burger from left side as per
showing in the picture.

8. Finally wrapped burger should be looks
like as per the picture, and wrapping
should be done tightly.

Take away Method
How to put burgers in the take away bag???????

























Product
Aloo Tikki 1 Ketchup sachet 1 Napkin
Vegetable 1 Ketchup sachet 1 Napkin
Hav funn 1 Ketchup sachet 1 Napkin
Pickle tickle 1 Ketchup sachet 1 Napkin
Paneer taka tak 1 Ketchup sachet 1 Napkin
26

MARGARITA (CHEESE) PIZZA

Ingredients Required: -

Sr.No
.
Ingredients 6” 9”
1 Pizza base 1 piece 1 piece
2 Pizza gravy 60 gm 90gm
3 Pizza cheese 25gm 45gm
4 Amul processed
cheese
20gm 45gm
5 Oregano A pinch 2 pinch

Method of Preparation: -
1. Take a pizza base of 6 inches. 2. Spread 60gm pizza gravy on the pizza base.
3. Add 55 gm Amul processed cheese on the
gravy.
4. Bake it in pizza oven at 150°C for 3 to 5 min.
5. Appearance should be shiny brown with
melted cheese. Cut the pizza into 4 pieces.
And serve in the quarter plate with the
sprinkle of oregano.


27

Packing Standard:
Takeaway: Pack the pizza in corrugated box with 1 tomato sachet and a
paper napkin in 16×20 size carry bag.


JAIN PIZZA

Ingredients Required: -

Sr.No
.
Ingredients 6” 9”
1 Pizza base 1 piece 1 piece
2 Pizza gravy jain 60gm 90gm
3 Capsicum 10gm 15gm
4 Pizza cheese 25gm 45gm
5 Amul processed cheese 20gm 45gm
6 Oregano A pinch A pinch

Method of Preparation: -
1. Take a pizza base of 6 inches.

2. Spread 60gm jain pizza gravy on the pizza
base.
3. Grate Amul processed cheese 20gm for
6” and 45gm for 9” then add 10gm pizza
cheese for 6” and 20gm for 9”.

4. Then add Julianne cut of capsicum on the
grated cheese. Now add remaining pizza
cheese on the capsicum.
28



5. Bake it in oven at 150°C for 3 to 5 min, after
baking, adds a pinch of oregano on the
pizza.



6. Appearance should be shiny brown with
melted cheese. Cut the pizza into 4 pieces
and serve in the quarter plate.


Packing Standard:
Takeaway: Pack the pizza in corrugated box with 1 tomato sachet and a paper napkin in
16×20 size carry bag.
CAPSICUM N ONION PIZZA

Ingredients Required: -
Sr.No
.
Ingredients 6” 9”
1 Pizza base 1 piece 1 piece
2 Pizza gravy 60gm 90gm
3 Capsicum 10gm 15gm
4 Onion 10gm 15gm
5 Pizza cheese 25gm 45gm
6 Amul processed
cheese
20gm 45gm
7 Oregano a pinch 2 pinch
29

8 Paprika powder a pinch 2 pinch

Method of Preparation: -

1. Take a pizza base of 6 inches 2. Spread 60gm pizza graby on the pizza
base.
3. Grate Amul processed cheese 20gm for
6” and 45gm for 9” then add 10gm pizza
chees
e for 6”
and
20gm
for 9”.

4. Add julienne cut onion and julienne cut
capsicum on the grated amul cheese.

5. Now add remaining pizza cheese on the
dressing.


6. Bake it in oven at 150°C for 3 to 5 min.
7. Appearance should be shiny brown with
melted cheese. Cut the pizza into 4 pieces
and serve in the quarter plate with sprinkle
of Oregano.

Packing Standard:
Takeaway: Pack the pizza in corrugated box and 1 tomato sachet and a
paper napkin in 16×20 size carry bag.

30

HAVMOR’S SPECIAL PIZZA 9”

Ingredients Required: -

Sr.No
.
Ingredients Quantity
1 Pizza base 1 piece
2 Pizza gravy 90gm
3 Capsicum 15gm
4 Onion 15gm
5 Mozzarella cheese
(Manna)
40gm
6 Pizza cheese 25gm
7 Amul processed cheese 25gm
8 Black olives 10gm
(10pcs)
9 Baby corn 10gm
10 Corn kernels 10gm
11 Sun dried tomatoes 10gm
12 Paprika Powder a pinch
13 Oregano a pinch


Method of Preparation: -
1. Take a 9 inches thin crust pizza base. 2. Spread 90gm pizza gravy on the base.
31

3. Grate 50gm mozzarella cheese on the
pizza gravy then grate 25gm Amul
Processed cheese then 15gm pizza
cheese.

4. Add julienne cut onion on capsicum on the
grated cheese.

5. Then add black olives on the Julianne cut
of vegetables.

8. Then add baby corn and corn kernels.
Now add remaining 10gm pizza cheese on
the top.


9. Bake it in oven at 150°C for 3 to 5 min.


10. Appearance should be shiny brown with
Melted cheese. Cut the pizza into 8
pieces.

11. Now add sun dried tomato, oregano,
paprika powder and serve in the half
plate



Packing Standard:
Takeaway: Pack the pizza in family pizza corrugated box and 2 tomato
sachets and 2 paper napkin in 22×24 size carry bag.
32









HAVMOR’S SPECIAL PIZZA 6”

Ingredients Required: -
Sr.No
.
Ingredients Quantity
1 Pizza base 1 piece
2 Pizza gravy 60gm
3 Capsicum 10gm
4 Onion 10gm
5 Mozzarella cheese
(Manna)
25gm
6 Amul processed cheese 10gm
7 Pizza cheese 10gm
8 Black olives 5gm (5pcs)
9 Baby corn 5gm
10 Corn kernels 5gm
11 Sun dried tomatoes 5 gm
12 Paprika Powder a pinch
13 Oregano a pinch




33

Method of Preparation: -
1. Take a 6 inches thin crust pizza base.
2.
Spr
ead
60
gm
pizz
a
gra
vy
on
the base.
3. Grate 25gm mozzarella cheese on the
pizza gravy then grate 10gm Amul
Processed cheese.

4. Add julienne cut onion on capsicum on the
grated cheese.

5. Then add black olives on the Julianne cut
of vegetables.


8. Then add baby corn and corn seeds. Now
add 10gm pizza cheese on the top.


34


9. Bake it in oven at 150°C for 3 to 5 min.



10. Appearance should be shiny brown with
Melted cheese. Cut the pizza into 4
pieces.

11. Now add sun dried tomato, oregano,
paprika powder and serve in the quarter
plate


Packing Standard:
Takeaway: Pack the pizza in corrugated box and 1 tomato sachet and 1
paper napkin in a carry bag.
Take away Method
1. 1 or 2 pizzas 6” in the 16×20 size bag in
the corrugated box.


2. 1 or 2 pizzas 9” in the 22×24 size bag in
the corrugated box.





Note: - 1. Please do not put more than 2 pizzas in the one carry bag.
2. Please do not put any other product on the pizza box for take away

35


SPICY VEG PIZZA
Ingredients Required: -

Sr.No. Ingredients Quantity (6”) Quantity (9”)
1 Pizza base 1 piece 1 piece
2 Pizza gravy 40gm 60gm
3 Green Chutney 20gm 30gm
4 Amul processed cheese 20gm 45gm
5 Pizza cheese 25gm 45gm
6 Tomato Julianne 10gm 15gm
7 Capsicum Julianne 10gm 15gm
8 Onion Julianne 10gm 15gm
9 Paprika Powder 1 pinch 2 pinch

Method of Preparation: -

1. Take a pizza base. Spread pizza gravy on
the pizza base and green chutney.

2. Grate Amul processed cheese 20gm for 6”
and 45gm for 9” then add 10gm pizza
cheese for 6” and 20gm for 9”.

3. Add julienne cut onion, capsicum, and
tomato on the grated amul cheese.
4. Now again grate remaining cheese on the
vegetables.
36


5. Bake it in oven at 150°C for 3 to 5 min.
Appearance should be shiny brown with
melted cheese.


6. Cut the pizza into 4 pieces and serve in the
quarter plate with sprinkle of Paprika powder


Packing Standard: Takeaway: Pack the pizza in corrugated box and 1 tomato sachet and
a paper napkin in 16×20 size carry bag.




INDIAN PANEER PIZZA
Ingredients Required: -

Sr.No. Ingredients Quantity (6”) Quantity (9”)
1 Pizza base 1 piece 1 piece
2 Pizza gravy 60gm 90gm
3 Paneer dices 20gm (10 to12 pcs.) 30gm (15 to18 pcs.)
4 Tomato dices 10gm 15gm
5 Capsicum dices 10gm 15gm
6 Onion dices 10gm 15gm
7 Amul processed cheese 20gm 45gm
37

8 Pizza cheese 25gm 45gm
9 Tandoori Masala 3gm 5gm

Method of Preparation: -

1. Take a pizza base. Spread pizza gravy on
the pizza base.


2. Grate Amul processed cheese 20gm for 6”
and 45gm for 9” then add 10gm pizza
cheese for 6” and 20gm for 9”.

3. Add dices of onion, capsicum and tomato
and marinated paneer.

4. Now again grate remaining pizza cheese on
the dressing.

5. Bake it in oven at 150°C for 3 to 5 min.
Appearance should be shiny brown with
melted cheese.

6. Cut the pizza into 4 pieces and serve in the
quarter plate.

Takeaway: Pack the pizza in corrugated box and 1 tomato sachet and a paper napkin in 16×20 size
carry bag.


38

PANEER FRANKIE
Ingredients Required:
Sr.No. Ingredients Quantity
1 Frankie Roti 1 no.
2 Green Chutney 5 gm
3 Paneer Masala 100 gm
4 Onion (Julienne Cut) 20 gm
5 Frankie Masala
(Topping) 2 gm
6 Capsicum (Julienne
Cut) 20 gm





Ingredients Required:

1. Heat roti on tawa (without oil/butter) to
make it soft. Heat the ready paneer
Frankie masala in microwave for 30
seconds. Then apply 5 gm of Green
chutney on the roti.

2. Now add the paneer Frankie masala.


39


























3. Add julienne 20gm of julienne cut onion
and capsicum each on masala




4. Sprinkle dry topping masala over it & half
piece of fresh lemon juice.




5. Roll the roti from bottom first then turn it
left to right and make sure that frankie
should be roll tightly. Wrap the frankie in
the plain butter paper then serve in the
quarter plate.







40

VEGETABLE FRANKIE
Ingredients Required:
Sr.No. Ingredients Quantity
1 Frankie Roti 1 no.
2 Green Chutney 5 gm
3 Veg. Masala 100 gm
4 Onion (Julienne Cut) 20 gm
5 Frankie Masala
(Topping) 2 gm
6 Capsicum (Julienne
Cut) 20 gm
7 Fresh Lemon (juice) 1/2 piece
Method of Preparation:
1. Heat roti on tawa (without oil/butter) to
make it soft. Heat the ready veg. Frankie
masala in microwave for 30 seconds. Then
apply 5 gm of Green chutney on the roti.

2. Now add the veg. Frankie masala.



3. Add 20gm of julienne cut onion and
capsicum each on masala.


4. Sprinkle dry topping masala over it & half
piece of fresh lemon juice.



41





5. Roll the roti from bottom first then turn it
left to right and make sure that frankie should
be roll tightly. Wrap the frankie in the plain
butter paper then serve in the quarter plate.

















42

SZEWCHWAN PANEER FRANKIE
Ingredients Required:
Sr.No. Ingredients Quantity
1 Frankie Roti 1 no.
2 Szechwan sauce 10gm
3 Paneer Masala 100gm
4 Onion (Julienne Cut) 20 gm
5 Capsicum (Julienne Cut) 20gm
6 Frankie Masala (Topping) 2 gm
7 Fresh Lemon wedges 1 piece

Method of Preparation:
1. Heat roti on tawa (without oil/butter) to
make it soft. Heat the ready paneer Frankie
masala in microwave for 30 seconds.

2. Then apply 10gm of Szechwan sauce on
roti.


3. Now add the paneer Frankie masala.


4. Add 20gm of julienne cut onion and 20gm
of julienne cut capsicum

5. Sprinkle dry Frankie masala over it &
squeeze 1 lemon wedge over dressing.
6. Roll the roti from bottom first then turn it left
to right and make sure that frankie is rolled
tightly. Wrap the frankie in the plain butter
43












Frankie Folding Procedure
1. After the dressing of Frankie, fold roti
from the bottom as per showing in the
picture.

2. Then pull left side portion of the roti on
the dressing and fold it.

3. Make sure all the dressing should be
cover in the roti as per picture.

4. Cover the dressing in circle motion
carefully and make sure it should not be
toned from any side.


paper then serve in the quarter plate as per
shown in (5
th
no.) picture.

44

5. Ensure that bottom portion of the roti
should be sealed properly as showing in
the picture.

6. Final appearance of the Frankie should
be as per the picture.


Take away Method
Packing Standard:
Takeaway: Pack Frankie in the Frankie cover with 1 ketch up sachet and make sure
that do not give mix of onion and capsicum with the take away.
Note: Serving in Restaurant/Parlour - If guest wants it to be cut than cut it in four
pieces and do not wrap the butter paper.

1 or 2 Frankie gives in the 9×13 size bag
(1no.)


3 or 4 Frankie gives in the 13×16 size
bag (2no.)






45

PAPDI CHAAT

Ingredients Required:

Sr. No Ingredients Quantity
1 Fried papdi 8 nos
2 Boiled potato cubes 40 gm
3 Sprouts 10 gm
4 Imli chutney 50 gm
5 Mix chutney 50 gm
6 Sweet Curd 50 gm
7 Sev 40 gm
8 Coriander leaf 1 gm
9 Anar Dana (dadam) 5 gm
10 Chaat masala 1 gm
Preparation of Mix Chutney
1 Green chutney 500 gm
2 Curd 1 kg
3 Chaat masala 1 gm
4 Jeera powder 1 gm

Method of Preparation:
1. Take 10 pieces of fried papdi in the
quarter plate
2. Add cubes of boiled wafer potato on each
papdi
3. Add sprouts. 4. Add imli chutney on the papdi
46



5. Add mix chutney on the imli chutney.

6. Add sweet curd on mix chutney
7. Garnish with see as shown in the
photograph


8. Garnish with 1gm coriander leaf and
sprinkle 1gm chaat masala and serve in
the Quarter plate












47

SAMOSA CHAAT
Ingredients Required:
Sr. No Ingredients Quantity
1 Samosa 1 piece (90 gm)
2 Chana 50 gm
3 Curd (sweet) 50 gm
4 Mix chutney 50 gm
5 Imli chutney 50 gm
6 Sev 30 gm
7 Chaat masala 1 gm
8 Jeera powder 1 gm
Preparation of Mix Chutney
1 Green chutney 500 gm
2 Curd 1 kg
3 Chaat masala 1 gm
4 Jeera powder 1 gm
Method of Preparation:
1. Crush 1 Samosa in the quarter plate
2. Add 50gm chana on the crushed Samosa.
3.Add sweet Dahi on chana
4. Add 50gm green chutney on Dahi.
48

5.
Add
imli
chut
ney
on
gree
n
chut
ney.
6. Garnish with Sev, chat masala and
coriander leaf and serve in the
quarter plate.


SEV PURI
Ingredients Required:

Sr. No Ingredients Quantity
1 Fried papdi 8 nos
2 Boiled potato(slices) 40 gm
3 Imli chutney 50 gm
4 Mix chutney 50 gm
5 Garlic Chutney 15gm
6 Sev 40 gm
7 Coriander leaves 1 gm
8 Anar Dana (dadam) 5 gm
9 Chaat masala 1 gm
Preparation of Mix Chutney
1 Green chutney 500 gm
2 Curd 1 kg
3 Chaat masala 1 gm
4 Jeera powder 1 gm

Method of Preparation:

1. In quarter plate take 8 pieces of fried papdi
in the quarter plate. Add cubes of boiled
potato on each papdi

2. Add imli chutney, mix chutney and garlic
chutney.

49

3. Spread sev on the chutneys as per shown
in the picture (4
th
no.) on each papdi.
Garnish with 1gm coriander leaves and
anar dana.

4.


Take away Method
Pack the chaats in 450gm aluminium casserole and give in the 9×13 size bag with
1 paper napkin and a spoon.












50

JUMBO GRILLED SANDWICH.

Preparation ratio of Coleslaw is:-
550 gm dry veg. (cabbage, capsicum, carrot): 300 gm Mayonnaise
Ingredients Required:
Sr.No
.
Ingredients Quantity
1 Bread slices 3 slices
2 Amul Butter 10gm
3 Mayonnaise 15gm
4 Green chutney 15gm
5 Boiled potato 20gm
6 Onion Julienne cut 20gm
7 Tomato slice 20gm
8 Capsicum Julienne cut 20gm
9 Salt To taste
10 Pepper To taste
11 Coleslaw 60gm
12 Amul processed
cheese
40gm










51

Method of Preparation: -
1. Take 3 slices of bread, 1.5 cm thick,
apply 5 gm of mayonnaise on each slice
(one side only). On the middle slice apply
mayonnaise on both sides
2. Apply 5gm green chutney on each slice
(one side only, same side as the
mayonnaise).
3. Put 4 slices (20gm total) boiled potatoes
on the bottom slice.
4. Then add Julienne cut onion on the
boiled potatoes.
5. Add 30 gm coleslaw on the onions
And salt and pepper to taste on the
coleslaw.
6. Add 20gm grated Amul processed
cheese
7. Take the centre slice and place the
mayonnaise part over the grated cheese. 8. Put 4 slices of tomatoes
52

9. Add julienne cut capsicum on the
tomatoes 10. Add 30 gm coleslaw on the capsicum.
11. Add 20gm grated Amul processed
cheese on the coleslaw.
12. Place the 3
rd
slice on top of grated
cheese and on the ready sandwich
spread 5gm Amul butter on top slice and
5 gm Amul butter on bottom slice.

13. Grill the sandwich for 5min at 150°C.

Appearance:
 Golden brown in colour.
 Cut into 4 triangles.
 Serve it with wafers = 10gm in the half
plate.

Packing:
Takeaway: Cut into 2 triangles pieces and wrap the sandwich in plain butter paper and place it in
pizza corrugated box and 2 tomato sachets with wafers in zip bag.




53

CHEESE SANDWICH GRILLED

Ingredients Required: -

Sr.No
.
Ingredients Quantity
1 Bread slices 2 nos.
2 Amul Butter 20gm
3 Amul processed
cheese
40gm
4 Pepper 2pinch

Method of Preparation: -
1. Take 2 slices of bread, 1.5 cm thick 2. Apply 5gm Amul butter on each slice
(one side only)
3. Spread grated Amul processed cheese
and sprinkle 2 pinch pepper

4. Place the 2
nd
slice, spread 5gm Amul
butter on top,
54


Packing:
Takeaway: Cut into 2 triangles pieces and wrap the sandwich in plain butter paper and place it in
corrugated box and give 1 tomato sachet.

COLESLAW SANDWICH PLAIN/GRILLED
Ingredients Required: -

Sr.No
.
Ingredients Quantity
1 Bread slices 2 pcs.
2 Mayonnaise 10gm
3 Cucumber 4 slices 30gm
4 Tomatoes 4 slices 30gm
5 Coleslaw 40gm
6 Salt and pepper To taste
7 Amul butter(for grilling) 10gm







5. Grill the sandwich for 5min at 150°C
6. Appearance: Golden brown.
Cut into 4 triangles; Serve it with wafers
10gm. And serve in the quarter plate.

55

Method of Preparation: -
1. Take 2 slices of bread, 1.5 cm thick, apply 5
gm Mayonnaise on each slice (one side
only
).
2. Add 4 -6 slices of cucumber (30gm) on the
1
st
slice, same side as the butter.
3. Add 4 slices of tomatoes (30gm total),
sprinkle salt and pepper to taste on tomato
slice
s.
4.
Add
40
gm
Coles
law
on
the
tomat
oes.
5. Add the 2
nd
slice of bread over the coleslaw. 6. Cut the brown sides, cut the sandwich in 4
pieces and serve it with wafers 10gm and
serve in the quarter plate.

Packing:
Takeaway: Cut into 2 triangles pieces and wrap the sandwich in butter paper and place it in
corrugated box and give 1 tomato sachet.






56

VEGETABLE SANDWICH PLAIN/GRILLED
Ingredients Required: -
Sr.No
.
Ingredients Quantity
1 Bread slices 2 nos.
2 Mayonnaise 10gm
3 Cucumber 6 slices 30gm
4 Tomatoes 4 slices 30gm
5 Salt and pepper To taste
6 Amul butter(for grilling) 10gm

Method of Preparation: -
1. Take 2 slices of bread, 1.5 cm thick, apply 5
gm Mayonnaise on each slice (one side
only
).
2. Add 4 -6 slices of cucumber (30gm) on the
1
st
slice, same side as the butter.
3. Add 4 slices of tomatoes (30gm total),
sprinkle salt and pepper to taste on tomato
slice
s.
4. Add the 2
nd
slice of bread over the tomato.


6. Cut the brown sides, cut the sandwich in 4
pieces and serve it with wafers 10gm and
serve in the quarter plate.





57

Packing:
Takeaway: Cut into 2 triangles pieces and wrap the sandwich in butter paper and place it in
corrugated box and give 1 tomato sachet.

CHEESE SANDWICH PLAIN

Ingredients Required: -

Sr.No
.
Ingredients Quantity
1 Bread slices 2 nos.
2 Amul Butter 10gm
3 Amul cheese slice 1 ½ slices
4 Pepper ¼ gm

Method of Preparation:
1. Take 2 slices of bread 75gm each, 1.5 cm
thick, apply 5 gm Amul butter on each
slices (one side only).
2. Place 1 ½ slices (30gm) amul cheese
slice on the same side as the butter.
3. Sprinkle ¼ gm black pepper powder over
the cheese slices.
4. Put the 2
nd
slices of bread.
5. Cut the brown sides. Cut the sandwich Serve the sandwich with wafers = 10gm
58

into 4 triangles and serve in the quarter
plate.

Packing:
Takeaway: Cut into 2 triangles pieces and wrap the sandwich in butter paper and place it in
corrugated box and give 1 tomato sachet.

PICKLE TICKLE SANDWICH PLAIN/GRILLED
Ingredients Required:
Sr. No Ingredients Quantity
1 Bread slices 2no.
2 Pickle tickle sauce 30gm
3 Boiled Potato(Slice) 20gm
4 Chopped Coleslaw 30gm
5 Chopped Onion 10gm
6 Chopped Tomato 10gm
7 Amul butter(for grilling only) 10 gm
8 Wafers 10 gm

Mixing Procedure: - In a bowl, take chopped coleslaw, chopped Onion, chopped
Tomato and 20gm of Pickle tickle sauce and mix it well.
Method of Preparation:
1. Take 2 bread slices and apply 5gm of
pickle tickle sauce on each slice.

2. Add 20gm of boiled potato slices on the
bread then spread mixture of pickle tickle
on it.

3. Cover it with another slice. Cut the edges
of bread then cut sandwich into 4 pcs. And
serve in the quarter plate with 10 gm of
4. FOR GRILLING:-
1. Apply butter on bread slices on the
outer side for grilling.
59

wafers.

2. Place in Sandwich griller machine and
grill till golden brown in colour.



Take away Method:-
Cut into 2 triangles pieces and wrap the sandwich in plain butter paper and place it in corrugated box
and give 1 tomato sachet and a paper napkin.


CHATPATA PANEER SANDWICH PLAIN/GRILLED
Ingredients Required:-
Sr. No Ingredients Quantity
1 Bread slices 2 no.
2 Green Cocktail sauce 10gm
3 Chopped Onion 10gm
4 Chopped Tomato 10gm
5 Paneer Frankie masala 60gm
6 Frankie topping masala 2gm
7 Amul butter(for grilling only) 10 gm
8 Wafers 10gm




60

Method of Preparation:-

1. Heat the ready paneer Frankie Masala
(60gm) in microwave for 30 seconds.
2. Take 2 bread slices and apply 5gm of
Green cocktail and spread 10gm onion
and 10gm tomato sauce on 1 bread slice.
3. Place the Frankie paneer masala on one
bread slice and cover it with another slice.
Cut it into 4 pcs. And serve in the quarter
plate with 10 gm of wafers.

4. FOR GRILLING:-
3. Apply butter on bread slices on the
outer side for grilling.
4. Place in Sandwich griller machine and
grill till golden brown in colour.






Take away Method:-
Cut into 2 triangles pieces and wrap the sandwich in plain butter paper and place it in corrugated box
and give 1 tomato sachet and a paper napkin.