Bac252 (Lab) - Course Pack

C BAC 252 – Breakfast Cookery, Indian Sweets and
O Snacks (Lab)
U 4th - Semester:
R
October-2021 to January-2022
S
E Course Manual
M Compiled by:
A Chef Sudhakar D.Nayak
N
Assistant Professor
U
A WGSHA
L Manipal Academy of Higher Education
1
Preface of the subject:
This module helps in gaining knowledge about breakfast cookery, Indian sweets and snacks
and techniques and skill required for preparing it. To provide fundamental knowledge about
the tools, equipment, utensils, cooking method and techniques required for Indian breakfast,
sweets and snacks.
Professional Requirements:
The emphasis of a food service education, whether in baking and pastry or in the
hot kitchen, is on learning a set of skills. But in many ways, attitudes are more important
than skills because a good attitude will help you not only learn skills but also to
persevere and overcome the difficulties you may face in your career.
Mastery of skills is, of course, essential to success. There are, in addition, a number of
general personal qualities that are equally important for the new pastry chef or baker just
graduated from school who wants to advance in the industry. The important
characteristics are Eagerness to Work, Commitment to Learning, Dedication to Service
and Professional Pride.
2
CONTENTS
Course content and outcomes:

Content Competencies No of Hours
Unit 1: Breakfast cookery
North Indian Breakfast
 Describe the techniques used (C2)
Varieties of parathas 04
 Prepare the signature breakfast dishes (C2,
Poori bhaji
P3)
Bread pakoda
South Indian Breakfast 04
Masala dosa  Describe the techniques used (C2)
Idli  Prepare the signature breakfast dishes (C2,
Upma P3)
Appam & stew
Vada
East Indian Breakfast 04
Luchi & cholar dal  Describe the techniques used (C2)
Ghugni  Prepare the signature breakfast dishes (C2,
Kachori and alu subji P3)
Mughlai parathas
West Indian Breakfast 04
methi muthias  Describe the techniques used (C2)
Kandha batata poha  Prepare the signature breakfast dishes (C2,
Sabudana khichdi P3)
Missal pav
Unit 2: Indian Sweets
North Indian Sweets  Enlist the ingredients, sweeteners, dairy 04
Gulabjamun product, nuts, cereals and flours used in
Lengcha Indian sweets (C2)
Barfi  Explain and Prepare signature dishes (C2,
Jalebi P3)
Phirni
South Indian Sweets  Enlist the ingredients, sweeteners, dairy 04
Mysore pak product, nuts, cereals and flours used in
Imarti Indian sweets (C2)
Uniappam,  Explain and Prepare signature dishes (C2,
Ada pradaman P3)
Chiroti
East Indian Sweets  Enlist the ingredients, sweeteners, dairy 04
Rasagulla product, nuts, cereals and flours used in
Rasmalai Indian sweets (C2)
Cham cham  Explain and Prepare signature dishes (C2,
Chena poda P3)
Payesh
3
West Indian Sweets  Enlist the ingredients, sweeteners, dairy 04
Shrikhand product, nuts, cereals and flours used in
Bebinca Indian sweets (C2)
Ghevar  Explain and Prepare signature dishes (C2,
Karanji P3)
Puran poli
Unit 3: Comfort Food
North Indian comfort food: 04
Chole bhature
Dahi bhalle  Describe the concept, techniques and
Samosa Chaat ingredients used in comfort of India (C2)
Alu tikka  Explain and prepare street food dishes
( C2,P3)
South Indian Comfort food  Describe the concept, techniques and 04
Goli bhaje ingredients used in comfort of India (C2)
Medu vada  Explain and prepare street food dishes
Mysore bonda ( C2,P3)
Chilli bhajji
Mangalorean buns
East Indian Comfort food  Describe the concept, techniques and 04
Chop ingredients used in comfort of India (C2)
kathi roll  Explain and prepare street food dishes
Mughlai paratha ( C2,P3)
Jhalmuri
Momos etc.
West Indian Comfort food:  Describe the concept, techniques and 04
Dhokla ingredients used in comfort of India (C2)
Khandavi  Explain and prepare street food dishes
Pav bhaji ( C2,P3)
Chilla
Vada pav, etc.
4
RUBRICS FOR PRACTICAL EVALUATION
PARAMETER EXCELLENT GOOD AVERAGE BELOW AVERAGE
OF MARKS
DISTRIBUTION (10pts) (8pts) (6 pts) (4 pts)
PUNCTUALITY Reporting Early On Time Reporting after the Reporting very Late to
class started the class
PREREQUISITE Knife Kit One prerequisite is 2 prerequisites are More than 2

missing. missing prerequisites are
2 Dusters / Paper Roll missing.
Tasting spoons
Notepad and pen.
GROOMING / Student Reported always Student Reported Student Reported More than 3 steps are
PERSONAL with 100% Proper always with 80% always with 60% missing.
HYGIENE Grooming including: Grooming including: Grooming including:
AND  Proper uniform  Improper uniform  Improper

including correct including apron uniform
UNIFORM apron and cap. and cap. including correct
NEATNESS  Proper Haircut/Hair  Proper apron and cap.
styling / Shaving Haircut/Hair  Improper
 Fingernails & styling / Shaving Haircut/Hair
nametag  Fingernails & styling / Shaving
nametag  Fingernails &
nametag
IMPLEMENTAT Implemented all Implemented 80% of Implemented 60% of Did not measure out all
IONS OF procedures and completed procedures and procedures. (missed the ingredients properly
PROCEDURE / all steps successfully. completed. one or more of the Did not read recipe
PREPARATION procedures, or before beginning
wandered out of group preparation, missed a
during the process) preparation step
PRODUCT OUT Product Out comes, Product Out comes, Moderate finishing Product does not have
COMES / Colour combination Colour combination presentation good colour
COLOUR should be well coordinate should be acceptable combination, could not
COMBINATION / and It should be very well and It should be nice complete fully. Gives
EYE APPEAL with eye appeal. for eye appeal. wicked eye appeal.
PRODUCT Product presentation done Product presentation Product presentation Product presentation
PRESENTATION very well done well but can do need to improve highly need to improve.
better
5
INGREDIENTS Student performed with Student performed Student performed Student performed with
WASTE 0% wastage. with minimum with medium wastage. maximum wastage.
MANAGEMENT wastage.
VIVA / Student demonstrated Student showed proper Student attempted Student did not focus on
PROCEDURES proper cooking technique, cooking methods and tasks but got task at hand, left
DURING CLASS showed professionalism, techniques, but did not distracted or did not equipment on stove
completed all instructions practice well. complete assigned unattended, did not
successfully, and finished task, followed only control heat, and did not
on time. part of the follow instructions.
instructions.
SAFETY/ Student demonstrated Student Student only Students did not

safety and sanitation demonstratedproper demonstrated some demonstrate safety and
SANITATION/ Cleaning practices and safety and sanitation safety and sanitation sanitation Cleaning
CLEANING ensured they were Cleaning practices Cleaning practices. (using equipment in the
PERFORMANCE practiced by others in the most of the time. appropriate manner,
group. hand washing,
sanitizing, cleaning up),
dish washing, and final
clean-up.
TEAMWORK / Student worked within Student worked within Student helped but Student did not work
group and demonstrated group, did all assigned with minimal effort, within his group, did
EXTRAORDINA exceptional teamwork by tasks without wandered out of group not complete his
RY taking initiative in prodding. part of the time, and assigned tasks, or
PERFORMANCE completing tasks or only partially helped showed little group
assisting other members. other team members. participation
6
Lesson plan for the class
Topics & Sub Topics Methodology Time

Management
 Grooming & Pre-  Manual 15 minutes
requisites checking
 Briefing about the menu and  Lecture, PPT, White board &
cuisine related to menu 20 minutes
Marker, Questionnaire, Instructional
study notes & Reference book.
 Demonstration of mise-en place.  Demonstration, PPT & Lecture.

45 minutes
 Student’s mise-en place.

 Preparation
90 minutes
 Demonstration for
finishing the dish &  Demonstration & Lecture 30 minutes
presentation
 Students finishing the dish,

presentation & Cleaning 80 minutes
 Preparation
 Evaluation
 Evaluation sheet 40 minutes
 Cleaning
 Instructions & Procedures
30 minutes
 De-briefing
 Lecture, Discussions,
Questionnaires.
10 minutes
7
Learning strategies, contact hours and student learning time
Learning strategy Contact hours Student learning

time (Hrs)
Lecture / Didactic Teaching
Student presentations / Role Play, etc.
Demonstration / Practical 40
Field visit / Market Survey
Small Group Discussion (SGD)
Problem (PBL) / Case Based Learning (CBL) / TBL / Flipped

class
Assignments / Tasks, etc. (in class / out of class) 08
Self-directed Learning (SDL) 12
Assessment (depends on theory / practical)
TOTAL 48 12
Assessment Methods:
Formative: Summative:
Continuous evaluation
viva
Mapping of assessment with Cos
Nature of assessment CO 1 CO 2
Continuous evaluation x x
viva x x
8
Unit 1: Breakfast Cookery
Menu 1
North Indian Breakfast
Varieties of parathas
Poori bhaji
Bread pakoda
Varieties of parathas
(Aloo paratha/Paneer paratha/Gobi paratha/Mooli paratha)
Portion: 02
Sl. Ingredients Quantity

No
For Dough
1. Wheat flour 250gm
2. Salt 20gm
3. Water as required
4. Oil 20ml
For Filling ( Aloo Paratha)
1. Ginger 25gm
2. Green chillies 30gm
3. Ajwain 10gm
4. Coriander seeds 25gm
5. Jeera powder 20gm
6. Lal mirch powder 5gm
7. Amchur powder 5gm
8. Anardana powder 5gm
9. Fresh mint leaves 10gm
10. Fresh coriander leaves 20gm
11. Kasuri methi 10gm
12. Onions 50gm
13. Boiled Potatoes( Large) 3nos
9
Method of Preparation:
• Add ginger and green chillies in mortar and pestle and crush it coarsely, keep aside to be used in the
potato mixture.
• Add boiled and mashed potatoes in a mixing bowl, further add crushed ginger and green chillies,
ajwain, crushed sukha dhaniya, all the powdered spices, kasuri methi and freshly chopped mint and
coriander leaves, mix well and keep until used as a filling to make paratha. Make sure the potatoes are
mashed completely and there are no chunks.
• If you wish to add finely chopped onions to the mixture you can add it, but make sure to add them just
before you’re about to make the paratha.
• In a bowl, add wheat flour and salt to taste, add water as required to make semi soft dough, make sure
the atta is neither too soft nor too loose. Add oil and knead until the dough is smooth. Cover it with a
damp cloth and rest it for 30 minutes.
• After resting, knead the dough once again, and divide the dough in equal dough balls.
• Coat the dough balls with dry flour and flatten it with hands, use your thumb and finger to make a cup
shape keeping the center a bit thick, add wholesome of aloo mixture and press the mixture downwards
gently with thumb, bring the ends together with other fingers and bring the ends together and seal them.
Remove excess dough if any.
• Now, flatten the aloo mixture filled ball gently, sprinkle some dry flour and gently flatten with hands,
further roll it with a rolling pin in left upwards and right downwards movement or counter clockwise
direction, do not press it hard while rolling, or the filling may come out.
• You can also choose to make paratha by making two roti and applying the aloo mixture in between just
like sandwich, press the edges to seal and roll it flat without applying too much pressure.
• Set a hot tawa on medium heat, put the uncooked paratha over the hot tawa and cook it briefly from one
side until light golden brown, flip and cook again briefly, now apply ghee or oil or butter and cook on
both the sides until it starts to fluff and the paratha turns nice golden brown in colour.
• Cook all the parathas in the same way and make as many as you wish to, you're hot, tasty, Punjabi style
aloo paratha is ready, serve it with some freshly churned homemade white butter, or your favourite
pickle or any dip of your choice.
Note: Paneer paratha - Another popular one from North India with spicy paneer filling.
Gobi paratha - Again one more from Punjab or North India where grated cauliflower is cooked with few spices to make
stuffing.
Mooli paratha - Perfect for winter season when radish is easily available.
10
Poori bhaji
Portion: 02

No
For Poori
1. Wheat flour 200gm
2. Rava (semolina) 30gm
3. Ajwain 05gm
4. Salt To Taste
5. Oil 10ml
6. Water As Required
7. Oil For Frying
For Bhaji
1. Oil 20ml
2. Mustard seeds 10gm
3. Jeera 10gm
4. Hing (asafoetida) 5gm
5. Ginger 10gm
7. Curry leaves 10gm
8. Besan 5gm
9. Tomato puree 100ml
10. Salt To taste
11. Turmeric powder 10gm
12. Red chilli powder 30gm
13. Coriander powder 20gm
14. Jaggery 20gm
15. Potatoes medium (diced) 4nos
16. Aamchur powder 10gm

17. Garam masala 10gm
18. Fresh coriander 20gm
19. Hot water 500ml
11
• In a mixing bowl add wheat flour, rava, Ajwain, salt to taste and oil, mix well, add water as required to
knead a tight dough, cover it with a damp cloth and rest it for 15 minutes. Knead once again after
resting
• Divide into small equal dough balls, apply some oil and roll into thin chapati.
• Set oil in a kadhai on medium high flame, make sure the oil is hot enough for frying, add the puri, and
fry on both the sides until nice fluffy and golden brown, push the puris down while frying with the help
of the frying spoon so that the puri fluffs.
• Heat oil in a pressure cooker keeping the lid open, add jeera and mustard seeds, sauté for few seconds.
• Add ginger, green chillies and curry leaves, sauté for ½ minute, add besan and cook until light brown.
• Add tomato puree and salt to taste, cook for 2-3 minutes, add powdered spices and jaggery and cook
further for 4-5 minutes.
• Add diced raw potatoes, mix and cook for 3-4 minutes, add aamchur powder and hot water, mix well.
• Pressure cook for 2 whistles on medium flame, switch off the flame and let the cooker depressurize
naturally to open the lid.
• Switch on the flame again on lo heat and cook further for 5-6 minutes, check whether the potatoes are
cooked.
• Check for salt if less add more as per your taste, add garam masala, freshly chopped coriander leaves
and serve hot with hot and fluffy puris.
12
Bread pakoda
Portion: 02

No
For pakora
1. Slices bread 8 nos
2. Paneer 50gm
3. Potato boiled large 2nos
4. Green chilli 2nos
5. Red Chilli Powder 30gm
6. Jeera Powder 20gm
7. Chat Masala 10no
8. Salt To taste
9. Ketchup 100gm
10. Green Chutney 100gm
For Batter
1. Oil For frying
2. Besan 100gm
3. Red chilli Powder 10gm
4. Turmeric Powder 5gm
5. Salt 10gm
6. Water 100ml
13
 In a large mixing bowl add mashed potato, green chilli, red chilli powder, jeera powder, chat masala and
salt.
 Combine all the ingredients well and keep it aside.
 For the batter. In a mixing bowl add gram flour, red chilli powder, turmeric powder and salt to taste.
Add water as per the thickness for the batter.
 Spread coriander chutney on one side of the bread slice and overlap with the paneer slice on it.
 Spread the prepared aloo stuffing on the other side of the bread slice.
 Cover with another half slice and cut the edges of the bread slice.
 Deep into besan batter covering both the side.
 Deep fry into hot oil. Splash oil over bread pakoda and fry on medium flame.
 Fry till the pakora turns golden and crispy.
 Serve bread Pakoda with coriander chutney and tomato sauce.
14
Menu 2
South Indian Breakfast
Masala dosa
Idli
Vada
Upma
Masala dosa
Portion: 02

No
For Batter
1. Dosa Rice 100gm
2. Urad Dal 100gm
3. Water As required
4. Salt To taste
5. Besan 30gm
For Filling ( Aloo Masala )
1. Oil 20ml
2. Chana dal 10gm
3. Urad dal 10gm
4. Mustard 10gm
7. Ginger 20gm
8. Hing 10gm
9. Onions 100gm
10. Turmeric powder 20gm
11. Salt To taste
12. Fresh coriander 50gm
13. Boiled Potatoes( Large) 4nos
15
 Wash the dosa rice and urad dal with water and soak them together for at least ½ an hour, you can also soak it for
longer.
 After soaking, drain the excess water & transfer in a mixer grinder and grind to a fine paste, add 1/4th cup water
while grinding.
 In a separate bowl, add first batch of water that is ½ cup, and mix with besan & salt to taste and whisk to ensure
there are no lumps, further add semolina and mix well, the mixture will get to thicken, so now add another batch
of water and mix well until there are no lumps.
 Now add the grinded rice paste in the rava mixture and mix well to make the batter, rest the batter for at least ½
an hour, your dosa batter is done, you can also make this a night prior and store this in the fridge and use it next
morning for making dosas in breakfast.
 Set a pan on medium low heat, add oil, chana dal and urad dal, and cook until the dal changes its colour. Further
add mustard seeds and let them splutter.
 Add ginger, green chillies, hing and curry leaves, mix and sauté for a minute.
 Add onions and cook until the onions are translucent, further add turmeric powder, mix and sauté it for 30
seconds.
 Add the boiled potatoes, salt to taste, freshly chopped coriander leaves and lemon juice, mix with the masala, add
a dash of water and cook for 1-2 minutes, mash a little while cooking, but you can also choose to keep it a little
chunky.
 Aloo masala is ready, keep aside to be used for making masala dosa or masala uttapam.
 For making dosa, heat seasoned iron tawa or a dosa pan, just sprinkle little water to control the temperature,
before making the dosa, put a spoonful of dosa batter and spread evenly to make dosa.
 Further, add ghee or butter or oil as per your preference and let the dosa cook until crisp and golden brown on
medium heat.
 Further lower the flame and spread efficient amount of aloo masala, and little bit of chopped onions and fresh
coriander.
 Once the dosa starts to leave the side, fold in half and serve crispy masala dosa with hot sambar and coconut
chutney, you can also serve with other chutney along with it.
 For making uttapam, heat the tawa and spray water in same way, add big spoonful of dosa batter and spread
evenly keeping it thick, allow the uttapam to cook for a minute on medium flame, spread the aloo masala, add
chopped onion, tomatoes and coriander leaves, press gently and let it cook it cook it cook for 2-3 minutes.
 Add butter over the uttapam and flip and cook until for 3-4 minutes, masala uttapam is ready, serve hot with
coconut chutney.
16
Idli
Portion: 02

No
For Batter
1. Idli rice 200gm
2. Urad dal 30gm
3. Fenugreek seeds 05gm
4. Salt To Taste
7. Fenugreek seeds 10gm
 Drain the soaked urad dal. Reserve the water.

 Grind the urad dal, methi seed with ¼ cup of the reserved water for some seconds. Then add remaining ¼ cup
water. Grind till you get a smooth and fluffy batter.
 Remove the urad dal batter in a bowl and keep aside.
 Grind the rice in batches to make a smooth batter.
 Mix both the batters together in a large bowl or pan. Add salt and mix well.
 Cover and let the batter ferment for 8 to 9 hours or more if required.
 After the fermentation process is over, the idli batter will become double in size and rise.
 Grease the idli moulds.
 Pour the batter in the moulds and steam the idli in a pressure cooker or steamer.
 Steam for 12 to 15 mins or until the idli is done.
 Serve the steaming hot idli with coconut chutney and sambar.
17
VADA
Portion: 02

No
For Batter
1. Urad dal 200gm
3. Coriander leaves 20gm
5. Ginger 30gm
7. fresh Coconut pieces 10no
8. Salt To taste
9. Black peppercorns 10 no
10. Oil For Frying
 In a grinder, add soaked urad dal and grind it into a smooth batter, add little water while grinding.
 Transfer this mixture into the bowl.
 Add chopped green chillies, coriander leaves, ginger, curry leaves and fresh coconut mix it well.
 Add Crushed black peppercorns, salt to taste and mix everything well.
 Take a bowl of water. Apply some water on both your hands.
 Take some batter in your hand and make a round shape.
 With your thumb make a hole in the center. You can also use banana leaves to give a vada shape.
 Heat oil in a kadai on medium flame.
 Once the oil is hot, slide the vada into the hot oil.
 Once the vada is slightly golden turn over the other side. Fry the vada on medium flame so that it’s cooked from
inside.
 Remove it on a kitchen tissue.
 Fry them again so that it turns evenly crisp and golden in colour.
 Drain them on a kitchen tissue to remove excess oil.
18
Upma
Portion: 02

No
2. Ghee+oil 5tsp
3. Mustard seeds 5 gm
5. Chana dal 5 gm
6. Urad dal 5 gm
7. Green chillies 1-2 nos
8. Ginger 1 inch
9. Cashew nuts 200 gm
10. Curry leaves 12-15 nos.
11. Onion 1
12. Water 100ml
13. Sugar 5 gm
14. Salt To taste
15. Lemon juice 5 gm
16. Fresh coriander leaves 100 gm
 Set a pan on medium heat and add rava, dry roast the rava until the colour changes slightly and the aroma
releases.
 Set a wok on medium heat, add ghee and oil, add mustard seeds, urad dal and chana dal and sauté for few
seconds.
 Add green chillies, ginger, cashew nuts, curry leaves and onions, sauté until onion are translucent.
 Add water, sugar and salt, mix well and bring to a simmer, cover it with a lid to fasten the process of boiling.
 Add the roasted rava slowly and gradually while stirring continuously, mix well to ensure there are no lumps.
Keep stirring continuously on medium flame until the water is absorbed completely.
 Add ghee, mix well and cook until rava leaves the sides of the pan, switch off the flame and cover it for 3-4
minutes.
 Finish it by adding lemon juice and freshly chopped coriander leaves, mix well and serve hot, it tastes even better
with coconut chutney.
19
Menu 3
West Indian Breakfast
Methi muthias
Kandha batata poha
Sabudana khichdi
Missal pav
Methi muthias
Portion: 02

No
1. Fenugreek leaves 200gms
2. Salt To taste
3. wheat flour 50gms
4. Bengal Gram Flour 50gms
5. Ginger-green chilli paste 150 gms
6. sugar 120 gms
7. chilli powder 5 gms
8. turmeric powder 2 gms
9. baking soda 10gms
10. oil 150 gms
 Combine the methi leaves and little salt in a bowl, mix well and keep aside for 5 minutes and squeeze out all
the excess liquid from the methi leaves.
 Combine the methi and all the remaining ingredients in a deep bowl and knead into a soft dough, using approx.
1 tbsp of water.
 Divide the mixture into 15 equal portions and shape each portion roughly into an oval by rolling it between
your palms and fingers.
 Heat the oil in a kadhai and deep-fry the muthias, a few at a time on a medium flame till they turn golden
brown in colour from all the sides.
 Drain on an absorbent paper. Serve immediately.
20
Kandha batata poha
Portion: 02

No
1. Poha 100gms
2. Salt To taste
3. Sugar 5 gms
4. Lemon juice 5 gms
5. Peanuts 30gms
6. Oil 50ml
7. Mustard seeds 5 gms
8. Potatoes boiled 1nos
9. Curry leaves 10gms
10. Green chillies 2nos
11. Onions 2nos
12. Turmeric powder 5 gms
13. Coriander leaves 100 gms
 Wash the poha with light hands, add some salt, sugar and lemon juice, mix it with light hands and rest it
for 5 minutes.
 Dry roast the peanuts for 3-4 minutes.
 Heat oil in wok and add mustard seeds, add the raw potatoes and sauté until they are half cooked.
 Add curry leaves, green chillies, onions and sugar, mix all the ingredient and cook until the potatoes are
cooked and onions are caramelized.
 Add the turmeric powder and sauté for a minute, add the soaked poha and squeeze some lemon juice, add
some salt and the roasted peanuts.
 Cook the poha for 2-3 minutes. If the poha starts to get to dry sprinkle some water over it and mix again.
 Switch off the flame and cover for 2 minutes.
 Sprinkle some freshly chopped coriander leaves. You can also top it with few freshly grated coconuts
and sev.
 Serve hot with a lemon wedge.
21
Sabudana khichdi
Portion: 02

No
1. Peanuts 50gm
2. Oil 100gm
3. Cumin seeds 5gm
6. Salt To Taste
8. Sugar 30gm
9. Lemon juice 10ml
 Dry roast the peanuts. Crush the half of the peanuts coarsely in the blending jar and keep the half-roasted
peanuts for later use.
 Heat oil in a wok, add jeera and allow to splutter, add green chillies and diced potatoes and cook it on
medium heat.
 Sprinkle some salt to taste and sauté until the potatoes are cooked completely.
 Add curry leaves and sauté for a minute, add the whole and crushed roasted peanuts.
 Add the soaked sabudana, sugar and salt to taste, squeeze some lemon juice to balance the flavor and mix
well.
 Cook until the sabudana turns transparent, add some freshly chopped coriander leaves and serve hot.
22
Missal pav
Portion: 02

No
1. Sprouted Moong 100gms
2. Coconut 1nos
3. Coriander seeds 200 gms
4. Dried Kashmiri red chilly 50gm
5. Oil 500 gms
6. Onions 3nos
7. Ginger 20gm
8. Garlic cloves 20gm
9. Tomatoes 2nos
10. Salt To Taste
11. Turmeric 5gms
12. Water 250 ml
13. Mustard seeds 10gms
14. Cumin seeds 10gms
15. Curry leaves 10gms
16. Red chilli powder 50gms
17. Goda masala 50gms
18. Jaggery 10gms
19. Assorted farsan 50gms
23
 Dry roast the grated coconut until golden brown.
 Dry roast the Kashmiri red chilly and coriander seeds for 3-4 minutes.
 Heat the 1 tbsp oil and add sliced onions, roughly diced ginger, garlic cloves, and cook until onions are light brown.
 Add the sliced tomatoes and cook until they are mushy. Add some water and cool down the mixture.
 Grind the tomato onion mixture and roasted red chilly, coriander seeds and coconut to form a paste.
 In a pressure cooker add the sprouted moth beans, salt, turmeric and water, mix and pressure cook on high flame for 1
whistle. Switch off the flame and let the cooker depressurize naturally to open the lid.
 Heat 4 tbsp oil in a deep pan or a wok, add the mustard seeds, cumin seeds allow them to splutter, add curry leaves,
and the freshly prepared chilly onion tomato paste, cook until the oil is released.
 Add the red chilli powder and goda masala and cook for 3-4 minutes.
 Add the cooked moth beans, 750 ml water, salt to taste and gud for balancing the flavor. Bring the curry to a boil and
cook for 10-15 minutes and let the oil rise to the surface.
 Serve hot topped with farsan and being accompanied with pav and chopped onion and lemon on side.
24
Menu 4
East Indian Comfort food
Chop
Kathi Roll
Mughlai Paratha
Jhalmuri
Momos
Chop
Portion: 02

No
1. Cumin 10gms
2. Coriander Seeds 20gms
3. Fennel 20gms
4. Pepper 10gms
5. Bay Leaf 01nos
6. Cloves 10 Gms
7. Cardamom 5 Gms
8. Cinnamon 10gms
9. Dried Red Chilli 25gms
10. Oil For frying
11. Ginger 20gms
12. Green Chilli 3nos
13. Peanuts 30gms
14. Coriander 20gms
15. Plain Flour 50gms
16. Corn Flour 20gms
17. Breadcrumbs 100gms
18. Sugar 20gms
19. Salt To taste
25
 Firstly steam the vegetables and mash smooth.
 Now in a large kadai heat 2 tsp oil and saute ½ tsp ginger paste and 1 chilli.
 Further, add mashed vegetables and saute for 5 minutes.
 Cook until the mixture loses its moisture and separates pan.
 Now add bhaja masala, ½ tsp sugar and ¼ tsp salt.
 Mix well until spices are cooked well.
 Furthermore add 3 tbsp roasted & crushed peanuts, 2 tbsp coriander.
 Mix well, prepare cylindrical shape vegetable mixture.
 Dip in maida paste coating all over, then roll in breadcrumbs.
 Now deep fry in hot oil or bake in preheated oven at 180 degree celcius for 15 minutes.
 Finally, enjoy veg chop with tomato sauce.
Kathi Roll
Portion: 02
Sl. No Ingredients Quantity
1. chicken breasts 100gms

2. red pepper 1nos
3. green pepper 1nos
4. onion 1nos
5. Curd 30ml
6. Ginger/Garlic Paste 20gms
7. Red Chilli Powder 20gms
8. Garam Masala powder 1tsp
9. Turmeric powder 10gms
11. Kasoori methi 10gms
12. Lemon 2nos
13. Coriander leaves 20gms
14. Salt To taste
15. Chat Masala 10gms
16. Mustard oil 50ml
17. Maida 200gms
18. Water For kneading
26
 Marinate the chicken: Add chicken to a bowl and stir in all the marinade ingredients. Mix well and keep aside for
20 minutes. You can also marinate it for a longer time but 2 hours is generally enough. Make sure to keep it in the
refrigerator if marinating for more than 20 mins.
 Make the filling: Heat oil in a pan. Add onions, peppers, salt and cook for 3 to 4 minutes. Add marinated chicken
and mix well. Cooked covered for 3 to 4 minutes on medium heat. Take the lid off and cook for another 2 to 3
minutes until the chicken is fully cooked. Turn the heat off. Add cilantro.
 Cook the Parathas on medium-high heat for about 1 to 2 minutes on each side or until both sides are golden
brown, pressing gently with a spatula.
 Assemble Kathi Roll: Spread 2 teaspoons of chutney on the cooked paratha. Add 2 to 3 spoonful’s of the filling
in the middle. Add sliced onions and cilantro on top. Roll the sides up to the middle. You can use small
toothpicks to hold them together.
Mughlai Paratha
Portion: 02

No
1. All-purpose flour 200gm
2. Chicken mince 100gm
3. Onion 03 nos
4. Ginger-Garlic paste 50gm
5. Red Chilli powder 50gm
6. Cumin powder 30gm
7. Coriander powder 30gm
8. Green Chillies 5nos
9. Lemon juice 10ml
11. Chaat masala 10gm
12. Oil For frying
13. Eggs 4nos
27
 Heat ghee, and fry ginger and garlic. Put in minced chicken and simmer well. Stir in garam masala, salt and chilli
powder.
 Add tomatoes and fry till tender, and ghee begins to separate. Add onions, green chillies and chopped coriander
leaves. Set it aside to cool it off.
 For stuffing the parathas: First take 250 Gms of refined flour. Rub in some ghee and 1.5 tsp. salt.
 Add some water to make a dough. Knead well till it is smooth and pliable.
 Roll it out with your hands into a long roll about 2 inches in diameter.
 Cut into pieces of equal size and flatten into a disc.
 Spread some chicken mixture one disc, top with another disc, seal the edges, flatten it out, and roll out with a
rolling pin into a circle. Shallow fry on a tava till both sides are light brown.
Jhalmuri
Portion: 02

No
1. Puffed Rice 100gms
2. Chana fried 20gms
3. Sev 50gms
5. White Peas 20gms
6. Onions 1nos
7. Tomato 1nos
8. Bhaja Masala 20gm
9. Potato – boiled 1nos
10. Salt To Taste
11. Mustard Oil 20ml
12. Coconut – chopped 20gm
13. Peanut salted 50gm
14. Lemon 2nos
28
 Firstly, in a large bowl take 3 cup puffed rice. Dry roast puffed rice if they are not crispy.
 Also add ½ tsp chilli powder, ¼ tsp cumin powder, ¼ tsp garam masala, ½ tsp chaat masala, ¼
tsp aamchur and ¼ tsp salt.
 Additionally add 2 tbsp onion, 2 tbsp cucumber, 10 cubes potato, 3 tbsp peanuts, 2 tbsp tomato,
1 green chilli and ½ inch ginger.
 Add 1 tbsp tamarind pulp or lemon, 2 tbsp mustard oil and 3 tbsp sev.
 Mix well without making puffed rice soggy.
 Finally, serve jhal muri topped with coriander leaves.
Momos
Portion: 02

No
1. Chicken mince 100gms
2. Refined Flour 200gms
3. Salt To taste
4. Spring onions 50gm
5. Ginger 20 gms
7. Garlic 20gm
8. Soy sauce 20ml
For Chutney
1. Tomatoes 2nos
2. Kashmiri red chillies 10gms
3. Garlic 25gms
4. Sugar 10gms
4. Salt To taste
5. Oil 30ml
 Combine flour and salt in a bowl, mix well. Add sufficient water and knead into a soft dough. Combine minced
chicken, spring onions, ginger, green chillies, garlic, soya sauce and salt together and set aside.
 Divide dough into sixteen small portions. Shape them into balls and roll out thinly. Put a teaspoon of the filling in the
middle. Bring all edges together to the centre, making small tight pleats.
 Pinch and twist the pleats to ensure that the momo is closed tightly. Steam in a steamer for about twenty minutes.
 Serve hot with tomato-garlic sauce.
29
Menu 5
North Indian comfort food
Chole bhature
Dahi bhalle
Samosa
Chaat
Alu tikka
Chole bhature
Portion: 02

No
For Amritsari Chole
1. White chickpeas 100gms
2. Coriander Seeds 20gms
3. Cinnamon stick 1no

4. Black cardamom 02no
5. Green cardamom 05nos
6. Cloves 07no
7. Black peppercorns 10gms
8. Bay leaf 1no
9. Carom seeds 20gms
10. Oil 100ml
11. Ginger 20gms
12. Green Chilli 3nos
13. Garlic 30gms
14. Tomato puree 50gms
15. Coriander powder 50gms
17. Jeera powder 20gms
18. Anardana powder 20gms
19. Salt To taste
20. Kasuri methi 20gms
30
 Wash the chickpeas and soak it in fresh water for 5 hours or overnight.
• Drain the excess water and wash thoroughly with fresh water.
• Set a cooker on a medium heat add the soaked chickpeas, garlic cloves, whole spices, strained black
concoction to darken the chickpeas, salt to taste and add water so it is 2 inches above the chickpea.
Mix well and pressure cook for 3-4 whistles on medium heat.
• Switch off the flame and let the cooker depressurize naturally to open the lid. Give it a nice stir.
• Check whether the chickpea is cooked or not by mashing it with a fork or spoon, if not, give 1 or 2
whistles more to cook completely.
• Set a deep pan or wok on medium heat, add oil, onion paste and cook until golden brown, add a
splash of water if the onions stick to the pan.
• Add ginger garlic paste and sauté for 1-2 minutes.
• Add tomato puree and salt to taste, cook until the oil is released.
• Add ginger, green chillies and powdered spices, cook for 2-3 minutes, add 100 ml water, mix and
cook for a minute.
• Add the cooked chole along with its water and mix well, add water to adjust the consistency of the
curry, you can reduce or increase the amount of water depending how thick or thin you want your
chole to be, make sure you add hot water and bring it to a boil.
• Add garam masala, kasuri methi and freshly chopped coriander leaves, mix and cook further for 2-3
minutes.
• Your flavourful Amritsari chole is ready to be served, serve hot with freshly prepared bhaturas or
kulcha, accompanied with pickle and onion rings on side.
For Bhature
No
For Dough
1. Refined flour 200gms
2. Baking powder 10gms
3. Baking soda 5no

4. Salt To taste
5. Sugar To taste
6. Ghee 30gms
7. Curd 50gms
9. Oil For frying
31
 In a mixing bowl add refined flour, baking powder, baking soda, salt and sugar, mix and ad ghee and curd,
mix well and incorporate the curd and ghee in the flour.
 Add water to knead a soft and stretchy dough, apply oil on the dough surface to prevent it from drying, cover
it with a damp cloth and rest it for 1 hour.
 Divide the dough balls into small equal dough balls.
 Flatten it with hands and further roll in into a little thick chapati, apply oil if it sticks to the surface.
 Set a wok or deep pan filled with oil on medium high heat, deep fry the bhatures in hot oil on both the sides
until golden brown in colour, push the bhature with the frying spoon downwards while frying to fluff up
nicely.
 Your hot bhaturas are ready to be eaten along with hot chole.
Dahi bhalle
Portion: 02
For wadas
1. Urad dal 100gms
2. cumin seeds 1tsp
4. Ginger 1nos
5. Oil For frying
6. Hing 5gms
7. Salt To taste
8. Warm Water For soaking
32
• Soak the urad dal in fresh water for at least 5 hours or overnight.
• Drain the excess water of urad dal and grind them separately in a mixer grinder to make a smooth paste, do add
little water if required.
• Add both the dal paste in the same mixing bowl and whisk them well for 8-10 minutes use only one direction for
whisking, whisk until the mixture fluffs up. Check by taking a spoon if its stuck to the spoon it’s ready for the
next step, make sure it’s not pouring in consistency.
• Add jeera, green chillies, ginger and raisins, mix and fold gently.
• Set a wok or a deep pan filled with oil on medium high heat for deep frying the wadas, dip your hands in cold
water, scoop and shape the dal mixture in small roundels and drop it in hot oil carefully.
• While frying gently keep pouring the hot oil with the spatula so the wadas fluff up. Take out the wadas and soak
them in Luke warm water.
• Pour Luke warm water in a big bowl for soaking, add salt and hing, mix well and transfer the fried wadas in
water to soak.
• Take out the soaked wadas and squeeze out excess water with light hands without damaging the wadas. Keep aside
and assemble when about to eat.
For wadas
1. Curd 100gms
2. Black Salt 1nos
3. Powdered sugar 1nos
• Strain curd with the help of sieve and add black salt and powdered sugar and mix well. Keep
aside for later use.
• Place the soaked wadas in a serving platter and pour the seasoned curd on every wadas evenly,
sprinkle some jeera powder, red chilli powder, black salt all over the wadas, pour tamarind
chutney and mint chutney, top it with some soaked boondis and some pomegranate seeds.
• Your dahi bhalle is ready to be served, serve it chilled.
33
Samosa Chaat
Portion: 02

No
1. Refined flour 200gm
2. Sooji 50gm
3. Carom seeds 1tsp
4. Salt To taste
5. Ghee 50gm
6. Ginger 30gm
8. Cumin seeds 1tsp
9. Fennel seeds 1tsp
10. Coriander seeds 1tsp
12. Green peas boiled 50gms
13. Oil For frying
14. Fresh coriander 25gms
15. Chaat masala 1tsp
16. Black salt 1tsp
34
• For dough, add maida, sooji, salt, ajwain and ghee, in a mixing bowl, mix well until combined well, make sure to
crush the ajwain between your palms to enhance the flavour, the texture should be somewhere similar to
breadcrumbs & should stick when pressed.
• Add cold water gradually in the flour and knead a stiff & tight dough, knead the dough well for 7-8 minutes, after
kneading cover the dough with a damp cloth and rest for 30 minutes. By the time you can prepare the filling.
• For filling, we need to make the ginger & green chilli paste, for that, add green chillies & ginger in grinding jar and
grind into a fine paste, keep the paste aside to be used later in making the filling.
• Further, take a mortar & pestle, add jeera, saunf, & sukha dhaniya and grind to a coarse powder, you can also grind
the spices in a mixer grinder, keep the powder aside to be used later in making the filling.
• Cut the boiled potatoes in quarters and further slice them, keep aside for making filling.
• Set a pan or a wok on low heat, add ghee, further add the grounded spices & briefly cook on low heat for 30-40
seconds, now add the ginger chilli paste, stir & cook for 1-2 minutes on low flame, further add the boiled potatoes,
green peas, salt & pepper to taste, chaat masala, kasuri methi and freshly chopped coriander leaves, stir well to mix
the potatoes and the masala well.
• Increase the flame to medium high & cook the potatoes for 6-7 minutes, it should get some colour while cooking,
mash the potatoes lightly while keeping few chunks intact. Further transfer the mixture in a bowl and allow it to
cool down to room temperature. As the filling is ready, you can make the samosa.
• For making samosa, make the samosa sheets, for that, knead the dough once again that has been resting & divide
in equal size dough balls, further flatten the dough balls in thin sheets, making an oval shape, make sure the sheet
is not too thin or too thick, divide the sheet width wise in two equal halves. Roll the sheet once again after cutting,
as the sheet may shrink a little bit.
• Pick one sheet & apply water on the edge of the straight line, bring the ends together and seal well to shape like a
cone, fill sufficient amount of aloo filling, while lightly pressing downwards, bring the openings of the samosa
together and seal properly to shape a proper samosa. Shape all the samosa in same way, make sure to cover with a
cloth while you’re shaping other samosa. By the time you can set oil for deep frying.
• For frying, set oil in a big kadhai for deep frying, make sure the kadhai should be wide enough, heat the oil on
medium heat and drop in the samosa, fry the samosa on medium heat until they are crisp and golden brown in
colour, make sure to fry the samosa in batches but in good quantity that the kadhai is filled but do not overcrowd,
make sure the oil should not be too hot, fry the samosa on low to medium flame the samosas are perfectly cooked
from inside, adjust the flame accordingly, if you have a thermometer, fry the samosa at 140 ℃ - 150 ℃.
• Your crispy hot samosas are ready, you can serve as it is with the chutneys of your choice or you could also take
to another level by serving it with chole.
35
Alu tikka
Portion: 02

No
1. Boiled potatoes 3nos
2. Fresh coriander leaves 20gms
3. Fresh mint leaves 20gms
5. Kasuri methi 10gms
6. Coriander powder 20gms
8. Jeera powder 20gm
9. Garam masala 10gms
10. Chaat masala 10gm
11. Aamchur powder 10gm
12. Salt To taste
13. Oil/Ghee For Frying
• In a mixing bowl add the boiled potatoes and mash them well, add the remaining ingredient in
order and mix and combine them well.
• Take a spoonful of potato mixture and shape into tikki, shape as many as you wish to.
• Set a pan on medium heat, add ghee / oil and shallow fry the tikki on both the sides until crisp
and golden brown. Remove it on absorbent paper and its ready to assemble.
36
Menu 6
West Indian Comfort food
Dhokla
Khandavi
Pav bhaji
Chilla
Vada pav
Dhokla
Portion: 02

No
1. Besan 200 gm
2. Water 300 ml
3. Salt To Taste
4. Citric acid 5 gm
5. sugar 200 gm
6. Oil 10 gm
7. Ginger paste 10 gm
8. Baking soda 5 gm
For tempering
9. Oil 5 gm
13. Hing 5gm
15. Sugar 100gm
16. Salt To Taste
18. Fresh coconut 1no
37
 Firstly, in a large mixing bowl sieve 1½ cup besan and 3 tbsp rava.
 Add ½ tsp ginger paste, 2 chilli, ¼ tsp turmeric, 1 tsp sugar, pinch hing, ½ tsp salt, 1 tbsp lemon juice and 1 tbsp oil.
 Prepare a smooth batter adding 1 cup of water or as required.
 Additionally, add ½ tsp of eno fruit salt. You can alternatively use a pinch of baking soda.
 Immediately steam the dhokla batter for 20 minutes.
 Further, cut the dhokla and pour tempering.
 Garnish the dhokla with 2 tbsp chopped coriander leaves and 2 tbsp fresh grated coconut.
 Finally, serve instant khaman dhokla with green chutney and tamarind chutney.
Khandavi
Portion: 02
For Khandvi Batter

1. Gram flour 200gm
2. Curd 100ml
4. Ginger paste 10 gm
5. Turmeric powder 5 gm
6. Red chilli powder 25gm
7. Salt To Taste
For Filling
8. Coconut 1nos
9. Coriander leaves 100 gm
For Tempering
10. Oil 50 ml
12. Sesame seeds 10gm
14. Asafoetida 5gm
15. Green chilli 3nos
16. Salt To Taste
38
 In a bowl, add gram flour, curd, turmeric powder, red chilli powder and salt to taste.
 In another bowl, add 2 cups of water and ginger paste mix well.
 Add little by little water into the bowl and whisk well.
 Make sure there is no lump to the batter.
 In a kadai, add the mixture and cook stirring continuously till it becomes a smooth thick batter on
medium flame.
 Quickly spread the mixture over the greased thalis as thinly as possible. While the batter is still hot.
 When cool, cut into strips two inches wide and sprinkle some grated coconut, coriander leaves and
roll the strips tightly.
 For Tempering :-
 Heat oil in a pan, add mustard seeds, sesame seeds, curry leaves let it splutter.
 Add asafoetida, green chillies and salt to taste.
Pav bhaji
Portion: 02

No
1. Butter 100gm
2. Tomato 100gm
 Firstly, in a large kadai heat 1 tbsp butter and add vegetables. Cook and mash well.
 Now add 1 tsp chilli powder, ¼ tsp turmeric, 1 tsp pav bhaji masala, 1 tsp kasuri methi and 2 tbsp coriander
leaves.
 Heat a tbsp of butter and add ¼ tsp chilli powder, ½ tsp pav bhaji masala, 1 tsp kasuri methi.
 Also add 1 tbsp coriander leaves, 1 tsp ginger garlic paste, 1 onion and ½ lemon juice. Saute well.
 Now add red chilly paste.
 Boil and mash for 5 minutes adjusting consistency.
 Finally, serve pav and bhaji as pav bhaji.
39
3. Peas 50gm
4. Capsicum 1no
5. Potato boiled 3nos
6. Salt To taste
7. Kashmiri red chilli powder 30gm
8. Turmeric 1tsp
9. Pav bhaji masala 3tsp
10. Kasuri methi 1tsp
11. Coriander leaves 50gm
12. Ginger garlic Paste 50gm
13. Onion 3nos
14. Lemon juice 3nos
15. Red Chilli Paste 50gm
Chilla
Portion: 02
1. Split Moong Dal 200gm

2. onion 1no
3. cheese 50gm
5. Salt To taste
7. Oil 50ml
8. Curd 100ml
9. Mint Chutney 1 bowl
10. chilli powder 25gm
11. Garlic 20gm
40
 Take split moong dal in a bowl, soak overnight and grind.
 Now take the moong dal in a bowl and add onion, cheese, chopped green chillies, salt to taste
& water together and mix well.
 Now take a pan keep on a medium flame add some oil
 With the help of wooden spoon pour batter on pan and cook it
 Flip it after some time until crisp
 Now take two bowl add hung curd in both of them
 In one bowl add mint chutney & salt to taste and prepare green chutney
 In other bowl add red chilli powder and prepare red chutney
 Serve the cheela alternately with green and red chutney.
 Garnish the cheela with pomegranates.
Vada Pav
Portion: 02

No
1. Oil For frying
2. Mustard 20gm
3. Asafoetida 10gm
5. Ginger 50gm
6. Garlic 50gm
7. Chilli 3no
8. Coriander 50gm
9. Turmeric 10gm
10. Potato boiled 4nos
11. Salt To taste
12. lemon juice 10ml
For besan batter
13. Gram flour 300gm
14. Rice flour 50gm
15. Turmeric 20gm
16. Salt To taste
17. Baking soda 10gm
41
19. Oil For frying
20. Asafoetida 30gm
• In a mixing bowl add the boiled potatoes and mash them well, add the remaining ingredient in
order and mix and combine them well.
• Take a spoonful of potato mixture and shape into tikki, shape as many as you wish to.
• Set a pan on medium heat, add ghee / oil and shallow fry the tikki on both the sides until crisp
and golden brown. Remove it on absorbent paper and its ready to assemble.
42
Menu 7
North Indian Sweets
Gulabjamun
Lengcha
Barfi
Jalebi
Gulabjamun
Portion: 02

No
1. Khoya 1kg
2. Maida 200gm
3. Chaina 300gm
4. Corn Flour 25gm
5. Cardamom Powder 1/2tsp
6. Baking Powder A pinch
7. Baking Soda A pinch
8. Ghee 2lts
 Knead the chaina, baking powder and baking soda and shape accordingly.
 Make a stuffing out of the rest of the chaina, maida, cornflour and cardamom powder and stuff the shaped
chaina with it.
 Cook in ghee.
 Soak in sugar syrup. (Use 3kg sugar + 3l water)
 For Kala Jamun: Cook them a little more till the colour turns black. Allow it to cool and then coat with grated
coconut.
43
Lengcha
Portion: 02

No
1. Khoya 1kg
2. Maida 200gm
3. Chaina 300gm
4. Corn Flour 25gm
5. Cardamom Powder 1/2tsp
6. Baking Powder A pinch
7. Baking Soda A pinch
8. Ghee 2lts
 Knead the chaina, baking powder and baking soda and shape accordingly.
 Make a stuffing out of the rest of the chaina, maida, cornflour and cardamom powder and stuff the
shaped chaina with it.
 Cook in ghee.
 Soak in sugar syrup. (Use 3kg sugar + 3l water)
44
Barfi
Portion: 02
Kaju Barfi
Sugar 1/2kg
Cashewnut 1/2kg
No
1. Khoya 1kg Cardamom 10 pods
2. Sugar 300gm
 Cook the khoya and sugar together for about 15 to 20 minutes.
 Put a pinch of cardamom powder.
 Allow it to cool and then shape accordingly.
Apple Peda : Use the same mixture for apple peda. However, add orange food colour to it and give
an apple shape to it. Brush the sides with the jalebi syrup and top with a piece of clove.
Method of Preparation: (Kaju Barfi)

 Make a fine paste out of the soaked cashewnuts and cardamom.
 In a pan melt the sugar and add the cashew paste to it. Cook till the mixture starts coming
together in one form.
 Remove from heat and spread on a tray.
 Allow it to cool down and then cut according to the preferred shape.
 Garnish with warq or pistachio.
45
Jalebi
Portion: 3 kg

No
1. Sugar 1kg
2. Water 250ml
3. Red and Orange food colour As required
4. Saffron 1grm
5. Urad Dal 1.5kg
6. Flour 100gm
7. Oil / Ghee For frying
 Soak the urad dal well in advance.
 Make a fine paste out of it.
 Mash the urad dal paste a little with hand and add the flour to it. Add water if necessary.
 Fry the jalebis in ghee/oil and soak in normal temperature sugar water to ensure crispiness.
 For apple jalebi: Dip round slices of apple in the jalebi batter and fry in ghee. Soak in sugar
syrup thereafter.
46
Menu 8
East Indian Sweets
Rasagulla
Rasmalai
Cham cham
Raj bhog
Rasmalai
Portion: 02kg

No
1. Chaina 1kg
2. Sugar Syrup 3lts
3. Elaichi Powder 1tsp
4. Rose Water 20ml
5. Cardamom Pwd. ½ tsp
6. Saffron pinch
7. Milk 3l
8. Sugar 300gm
 Knead the chaina in order to remove lumps and add elaichi powder to it.
 Heat sugar syrup and add hot water to dilute it.
 Once heated, shape the chaina and add to the sugar syrup.
 To create froth add flour and chaina water.
 Allow it to cook for about 15 to 20 minutes.
 In a different bowl mix about 4tbsp of sugar syrup with 4 to 5 cups of water along with saffron, milk and food
colour.
 Once the ras malias are cooked, soak in the above mixture.
 For the rabdi : Heat the milk and add the sugar to it after the first boil. Add orange food colour and saffron.
Reduce to 1/4th.
47
Rasagulla
Portion: 02kg

No
1. Chaina 1kg
2. Sugar syrup 3lts
 Once heated, shape the chaina and add to the sugar syrup.
 In a different bowl mix about 4tbsp of sugar syrup with 4 to 5 cups of water.
 Once the rasgullas are cooked, soak in the above mixture.
 (If the rasgullas settle at the bottom it shows that they have been cooked.)
48
Cham Cham
Portion: 02

No
1. Chaina 1kg
2. Sugar syrup 3lts
 Cook the cham cham in the same way as the rasgullas. However, shape the chaina in an
elongated manner.
 Reduce the rabdi mixture to 1/4th or until the malai is formed.
 Cover the cham cham with malai.
 Garnish with thinly sliced almonds, pistachio and cherry.
49
Rajbhog
Portion: 3 kg

No
1. Chaina 1kg
2. Cashewnuts 50gm
3. Pistachio 50gm
4. Saffron 1grm
5. Rose Water 50ml
 Once heated, shape the chaina and stuff with chaina, saffron and pistachio. Add to the sugar
syrup.
 In a different bowl mix about 4tbsp of sugar syrup with 4 to 5 cups of water along with saffron
and food colour.
 Once the raj bhog is cooked, soak in the above mixture.
.
50

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C BAC 252 – Breakfast Cookery, Indian Sweets and

Course content and outcomes:

PREREQUISITE Knife Kit One prerequisite is 2 prerequisites are More than 2

Notepad and pen.

AND  Proper uniform  Improper uniform  Improper

SAFETY/ Student demonstrated Student Student only Students did not

Topics & Sub Topics Methodology Time

 Demonstration of mise-en place.  Demonstration, PPT & Lecture.

 Student’s mise-en place.

 Students finishing the dish,

Learning strategy Contact hours Student learning

Lecture / Didactic Teaching

Student presentations / Role Play, etc.

Field visit / Market Survey

Small Group Discussion (SGD)

Problem (PBL) / Case Based Learning (CBL) / TBL / Flipped

Assignments / Tasks, etc. (in class / out of class) 08

Self-directed Learning (SDL) 12

Assessment (depends on theory / practical)

Mapping of assessment with Cos

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16. Aamchur powder 10gm

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 Combine all the ingredients well and keep it aside.

 Deep into besan batter covering both the side.

 Fry till the pakora turns golden and crispy.

 Serve bread Pakoda with coriander chutney and tomato sauce.

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 Drain the soaked urad dal. Reserve the water.

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1. chicken breasts 100gms

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3. Cinnamon stick 1no

3. Baking soda 5no

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For Khandvi Batter

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1. Split Moong Dal 200gm

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Method of Preparation: (Kaju Barfi)

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