Maharashtra menu 17
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recipes for 100 pax
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Maharashtra menu 17
- 1. KUMARS RECIPE FILE 1NSK NOTES
- 2. MENU VANGI BATH MASAL PURI MALVANI CHICKEN CURRY AMTI BASUNDHI KUMARS RECIPE FILE 2NSK NOTES
- 3. VANGI BHAT RICE 10 KG OIL 750 ML MUSTARD SEEDS 75 GM URU DHAL 75 GM CURRY LEAVES 10 SPRIGS GREEN CHILLI 50 GM BRINJAL 3 KG CUMIN SEEDS 50 GM ONIONS 2 KG PEANUTS 200 GM LEMON 10 NO FOR MASALA WHOLE RED CHILLIES 50GM CINNAMON 5 GM CLOVE 5 GM WHOLE CORIANDER SEEDS 50 GM JEERA 25 GM CHANNA DHAL 50 GM URUDHAL 50 GM FENUGREEK SEEDS 25 GM COPRA 200 GM KUMARS RECIPE FILE 3NSK NOTES
- 4. JEERA / SPINACH POORI WHOLE WHEAT FLOUR 5 KG SPINACH 10 BUNCH SALT 60 GM OIL TO FRY SEMOLINA 500 GM KUMARS RECIPE FILE 4NSK NOTES
- 5. MALVANI CHICKEN CURRY CHICKEN 11 KG ONIONS 3 KG COCONUTS 5 NO DRY COCONUT 200 GM GINGER 100 GM GARLIC 100 GM OIL 750 ML SALT 100 GM TURMERIC 40 GM MALVANI MASALA WHOLE RED CHILLI 50 GM CORIANDER SEEDS 75 GM CLOVES 10 GM PEPPER CORNS 50 GM CUMIN SEEDS 50 GM KALPASI 25 GM ASAFOEDITA 15 GM NUTMEG 10 GM STAR ANISE 10 GM SOMPH 40 GMKUMARS RECIPE FILE 5NSK NOTES
- 6. AMTI TUR DHAL 4 KG ONIONS 2 KG JAGGERY 500 GM TAMARIND 200 GM OIL 750 ML MUSTARD SEEDS 50 GM CURRY LEAVES 5 SPRIGS GODA MASALA WHOLE RED CHILLI 75 GM WHOLE CORIANDER 50 GM SESAME SEEDS 100 GM COPRA 200 GM CUMIN SEEDS 25 GM SHAHI JEERA 25 GM C, C, C 10 GM ASAFOEDITA 10 GM KALPASI 20 GM PEPPERCORNS 50 GM TURMERIC 25 GM BAYLEAF 5 GM OIL TO FRY KUMARS RECIPE FILE 6NSK NOTES
- 7. BASUNDHI MILK 10 LIT SUGAR 1.5 KG SAFFRON 2 GM CARDAMOM 10 GM CASHEW 100 GM BADAM 100 GM PISTA 100 GM CONDENSED MILK 200 ML KUMARS RECIPE FILE 7NSK NOTES