Food Recipes _ Jitesh

CHANA PURIIngredients Required:

Sr. No.IngredientsQuantity

1Puri1piece (90 Gm)

2Chana200gm

3Green Chilly Fried1 No

4Achaar30gm

5Vinegar Onion20gm

6Lemon Wedge1 No.

7Oil For Puri

Method of Preparation: Preparation of PuriRoll 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 3C to 4C.

Storage of Dough (Peda)1. Brush the pedas with Oil.2. Cover it with damped muslin cloth 3. And put in the refrigerator at 1C to 4C.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 1C to 4C and use it next day first to ensure 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 65C to 70C 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 dont 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 achaarTakeaway: : 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.

CHANA KULCHA

Ingredients Required:

Sr.No.IngredientsQuantity

1Kulcha2piece

2Chana200gm

3Green chilly fried1 no.

4Achaar30gm

5Vinegar Onion20gm

6Lemon wedge1 no

7Butter10gm

PREPARATION PROCEDURE: -

Preparation of Kulcha1. Heat the kulcha in butter on a tawa2. Garnish chana with fried whole green chilly

Storage of Kulcha1. Store kulcha in thermocol box and keep it at room temperature2. 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 achaarTakeaway: : 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.


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

VEGETABLE SAMOSA

Ingredients Required: Sr.No.IngredientsQuantity

1Samosa90gm (each)

2Imli Chutney30gm

3OilFor 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.

Take away Method1 or 2 portions in the 913 size carry bag and put khaki bag straight in the carry bag. Do not put horizontal.3 or 4 portions in the 1316 size carry bag and put khaki bag straight in the carry bag.Do not put horizontal.

VEGETABLE CUTLETS



1Cutlet (2 nos)100gm each

2Oil for frying

3Wafers10gm

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. WafersParlours: Cutlet 2 pieces in quarter plate with 10gm. WafersTakeaway: Cutlets 2 piece packed in corrugated box, wafers in 45 size zip bag and 1ketch up sachet with 1 spoon and a paper napkin.

Take away Method1 or 2 portions in the small corrugated box in 913 size carry bag.

3 or 4 portions in the big corrugated box in 1620 size carry bag.

BHAJI PAV



1Bhaji250gm

2Pav2 Nos.

3Lemon Wedge1 No.

4Kaju fada3-4 pcs.

5Chopped Corianders1gm

6Butter10gm

7Chopped Onion20gm

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.

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 1316 size bag with a plastic spoon and one paper napkin.


PULAO/CHEESE PULAO


Sr.NoITEMQTY

1Pulao Paste150gm

2Boiled potato cubes40gm

3Amul Butter10gm

4Kaju-fada4 to 5 Pcs

5Coriander leaf5gm

6Cooked Rice200gm

7Grated 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. Saut 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 water2. 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. 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 1316 size bag with 1 paper napkin and a spoon.

MASALA CHAAS Ingredients Required:

Curd1 kg

Water1.5 Litre

Salt6 gm

Rock Salt5 gm

Havmor Masala5 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 8C. Store in the refrigerator (1C to 4C)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 doesnt 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.

NACHOS WITH CHEESE SAUCEIngredients Required:


1Nachos60gm (14 to 16 pcs. approx)

2Cheese Sauce50gm

3Salsa Sauce30gm

4Chopped Capsicum10gm

.

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 913 size bag with 1 paper napkin and a spoon.

CHEESE CHILLY ONION TOAST

Ingredients Required: -


1Bread slices1 slice

2Amul Butter5 gm

3Amul processed cheese45 gm

4Onion chopped25 gm

5Tomato chopped25 gm

6Green Chilly chopped5 gm

7Garlic chopped2.5 gm

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.

FRENCH FRIES REGULAR/JUNIOR



1Frozen French Fries Regular/Junior150gm /80gm

2Salt1gm / 0.5 gm

Method of Preparation: First ensure that temperature of fryer should be at 70C 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 boxParlours: Serve in the quarter plate with French fries boxTakeaway: Place French fries with box in the 913 size bag with a ketch up sachet and paper napkin.

ALOO TIKKI BURGERIngredients Required:Sr.No.IngredientsQuantity

1Burger Bun1no. (60gm)

2Cocktail Sauce20gm

3Onion (Chopped)5gm

4Tomato slices10gm

5Veg.Patty1no. (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 dont 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.

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.

VEGETABLE BURGER



1Burger Bun1no. (60gm)

2Cocktail Sauce20gm

3Coleslaw20gm

4Veg. Patty1no. (60gm)

5Onion(Chopped)05 gm

6Tomato(Chopped)10 gm


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.


HAV FUNN BURGER

Ingredients Required:Sr.No.IngredientsQuantity

1Burger Bun1no. ( 60gm )

2Cocktail Sauce20 gm

3Veg.Patty1no. (60gm)


5. 4. Put fried Veg. patty then put hill on the patty.


PICKLE TICKLEIngredients Required:

Sr.NoIngredientsQTY

1Burger Bun1 no(60gm)

2Pickle tickle sauce20 gm

3Veg. Patty1 no(60gm)

4Onion (chopped)10gm

5Tomato (chopped)10gm

Method of Preparation:-

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. Dont cut Burger. If customer wants it to be cut then only do so.

PANEER TAKA TAKIngredients Required:

Sr.NoIngredientsQTY

1Burger Bun1 no(60gm)

2Green Cocktail Sauce20gm

3Paneer Masala45gm

4Topping Masala1gm

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 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. Dont cut Burger. If customer wants it to be cut then only do so.

Burger wrapping (packing) Procedure1. 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.

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 MethodHow to put burgers in the take away bag???????Product

Aloo Tikki1 Ketchup sachet1 Napkin

Vegetable1 Ketchup sachet1 Napkin

Hav funn1 Ketchup sachet1 Napkin

Pickle tickle1 Ketchup sachet1 Napkin

Paneer taka tak1 Ketchup sachet1 Napkin

MARGARITA (CHEESE) PIZZA


Sr.No.Ingredients69

1Pizza base 1 piece1 piece

2Pizza gravy60 gm90gm

3Pizza cheese25gm45gm

4Amul processed cheese20gm45gm

5OreganoA pinch2 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 150C 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.

Packing Standard:Takeaway: Pack the pizza in corrugated box with 1 tomato sachet and a paper napkin in 1620 size carry bag.

JAIN PIZZA


Sr.No.Ingredients69

1Pizza base1 piece1 piece

2Pizza gravy jain60gm90gm

3Capsicum10gm15gm



6OreganoA pinchA 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.

5. Bake it in oven at 150C 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 1620 size carry bag.CAPSICUM N ONION PIZZA


Sr.No.Ingredients69


2Pizza gravy60gm90gm

3Capsicum10gm15gm

4Onion10gm15gm



7Oreganoa pinch2 pinch

8Paprika powdera pinch2 pinch

Method of Preparation: -

1. Take a pizza base of 6 inches2. Spread 60gm pizza grab y on the pizza base.


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 150C 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 1620 size carry bag.

HAVMORS SPECIAL PIZZA 9



1Pizza base1 piece

2Pizza gravy90gm

3Capsicum15gm

4Onion15gm

5Mozzarella cheese (Manna)40gm

6Pizza cheese25gm

7Amul processed cheese25gm

8Black olives10gm (10pcs)

9Baby corn10gm

10Corn kernels10gm

11Sun dried tomatoes10gm

12Paprika Powdera pinch

13Oreganoa pinch

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

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 150C 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 2224 size carry bag.

HAVMORS SPECIAL PIZZA 6



1Pizza base 1 piece

2Pizza gravy60gm

3Capsicum10gm

4Onion10gm

5Mozzarella cheese (Manna)25gm


7Pizza cheese10gm

8Black olives5gm (5pcs)

9Baby corn5gm

10Corn kernels5gm

11Sun dried tomatoes5 gm

12Paprika Powdera pinch

13Oreganoa pinch

Method of Preparation: -1. Take a 6 inches thin crust pizza base.2. Spread 60 gm pizza gravy 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.

9. Bake it in oven at 150C 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 Method1. 1 or 2 pizzas 6 in the 1620 size bag in the corrugated box.

2. 1 or 2 pizzas 9 in the 2224 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

SPICY VEG PIZZA


Sr.No.IngredientsQuantity (6)Quantity (9)



3Green Chutney20gm30gm



6Tomato Julianne10gm15gm

7Capsicum Julianne10gm15gm

8Onion Julianne10gm15gm

9Paprika Powder1 pinch2 pinch


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.

5. Bake it in oven at 150C 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 1620 size carry bag.

INDIAN PANEER PIZZA


Sr.No.IngredientsQuantity (6)Quantity (9)



3Paneer dices20gm (10 to12 pcs.)30gm (15 to18 pcs.)

4Tomato dices10gm15gm

5Capsicum dices10gm15gm

6Onion dices10gm15gm



9Tandoori Masala3gm5gm


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


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 150C 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 1620 size carry bag.

PANEER FRANKIE Ingredients Required:Sr.No.IngredientsQuantity

1Frankie Roti1 no.

2Green Chutney5 gm

3Paneer Masala100 gm

4Onion (Julienne Cut)20 gm

5Frankie Masala (Topping)2 gm

6Capsicum (Julienne Cut)20 gm


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.

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.

VEGETABLE FRANKIE Ingredients Required:Sr.No.IngredientsQuantity

1Frankie Roti1 no.

2Green Chutney5 gm

3Veg. Masala100 gm



6Capsicum (Julienne Cut)20 gm

7Fresh 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.

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.

SZEWCHWAN PANEER FRANKIEIngredients Required:Sr.No.IngredientsQuantity

1Frankie Roti1 no.

2Szechwan sauce10gm

3Paneer Masala100gm


5Capsicum (Julienne Cut)20gm


7Fresh Lemon wedges1 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 paper then serve in the quarter plate as per shown in (5th no.) picture.

Frankie Folding Procedure1. 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.

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 MethodPacking 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 913 size bag (1no.)

3 or 4 Frankie gives in the 1316 size bag (2no.)

PAPDI CHAAT


Sr. NoIngredientsQuantity

1Fried papdi8 nos

2Boiled potato cubes40 gm

3Sprouts10 gm

4Imli chutney50 gm

5Mix chutney50 gm

6Sweet Curd50 gm

7Sev40 gm

8Coriander leaf1 gm

9Anar Dana (dadam)5 gm

10Chaat masala1 gm

Preparation of Mix Chutney

1Green chutney500 gm

2Curd1 kg

3Chaat masala1 gm

4Jeera powder1 gm

Method of Preparation:1. Take 10 pieces of fried papdi in the quarter plate2. Add cubes of boiled wafer potato on each papdi

3. Add sprouts.4. Add imli chutney on the papdi

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

SAMOSA CHAATIngredients Required:Sr. NoIngredientsQuantity

1Samosa1 piece (90 gm)

2Chana50 gm

3Curd (sweet)50 gm

4Mix chutney50 gm

5Imli chutney50 gm

6Sev30 gm

7Chaat masala1 gm

8Jeera powder1 gm



2Curd1 kg

3Chaat masala1 gm

4Jeera powder1 gm

Method of Preparation:1. Crush 1 Samosa in the quarter plate2. Add 50gm chana on the crushed Samosa.

3.Add sweet Dahi on chana4. Add 50gm green chutney on Dahi.

5. Add imli chutney on green chutney.6. Garnish with Sev, chat masala and coriander leaf and serve in the quarter plate.

SEV PURIIngredients Required:

Sr. NoIngredientsQuantity

1Fried papdi8 nos

2Boiled potato(slices)40 gm

3Imli chutney50 gm

4Mix chutney50 gm

5Garlic Chutney15gm

6Sev40 gm

7Coriander leaves1 gm

8Anar Dana (dadam)5 gm

9Chaat masala1 gm



2Curd1 kg

3Chaat masala1 gm

4Jeera powder1 gm


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.

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

4.

Take away MethodPack the chaats in 450gm aluminium casserole and give in the 913 size bag with 1 paper napkin and a spoon.

JUMBO GRILLED SANDWICH.

Preparation ratio of Coleslaw is:-550 gm dry veg. (cabbage, capsicum, carrot): 300 gm MayonnaiseIngredients Required:


1Bread slices3 slices

2Amul Butter10gm

3Mayonnaise15gm

4Green chutney15gm

5Boiled potato20gm

6Onion Julienne cut20gm

7Tomato slice20gm

8Capsicum Julienne cut20gm

9SaltTo taste

10PepperTo taste

11Coleslaw60gm


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

9. Add julienne cut capsicum on the tomatoes10. Add 30 gm coleslaw on the capsicum.

11. Add 20gm grated Amul processed cheese on the coleslaw. 12. Place the 3rd 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 150C.

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.

CHEESE SANDWICH GRILLED



1Bread slices2 nos.

2Amul Butter20gm


4Pepper2pinch

Method of Preparation: -1. Take 2 slices of bread, 1.5 cm thick2. Apply 5gm Amul butter on each slice (one side only)

3. Spread grated Amul processed cheese and sprinkle 2 pinch pepper

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

5. Grill the sandwich for 5min at 150C6. Appearance: Golden brown.Cut into 4 triangles; Serve it with wafers 10gm. And serve in the quarter plate.

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/GRILLEDIngredients Required: -


1Bread slices2 pcs.

2Mayonnaise10gm

3Cucumber 4 slices30gm

4Tomatoes 4 slices30gm

5Coleslaw40gm

6Salt and pepperTo taste

7Amul 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 1st slice, same side as the butter.

3. Add 4 slices of tomatoes (30gm total), sprinkle salt and pepper to taste on tomato slices.4. Add 40 gm Coleslaw on the tomatoes.

5. Add the 2nd 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.

VEGETABLE SANDWICH PLAIN/GRILLEDIngredients Required: -


1Bread slices2 nos.

2Mayonnaise10gm

3Cucumber 6 slices30gm

4Tomatoes 4 slices30gm

5Salt and pepperTo taste

6Amul 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 1st slice, same side as the butter.

3. Add 4 slices of tomatoes (30gm total), sprinkle salt and pepper to taste on tomato slices.4. Add the 2nd 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.


CHEESE SANDWICH PLAIN



1Bread slices2 nos.

2Amul Butter10gm

3Amul cheese slice1 slices

4Pepper 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 slices (30gm) amul cheese slice on the same side as the butter.

3. Sprinkle gm black pepper powder over the cheese slices.4. Put the 2nd slices of bread.

5. Cut the brown sides. Cut the sandwich into 4 triangles and serve in the quarter plate.Serve the sandwich with wafers = 10gm


PICKLE TICKLE SANDWICH PLAIN/GRILLEDIngredients Required:Sr. NoIngredientsQuantity

1Bread slices2no.

2Pickle tickle sauce30gm

3Boiled Potato(Slice)20gm

4Chopped Coleslaw30gm

5Chopped Onion10gm

6Chopped Tomato10gm

7Amul butter(for grilling only)10 gm

8Wafers10 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 wafers.

4. FOR GRILLING:-1. Apply butter on bread slices on the outer side for grilling.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/GRILLEDIngredients Required:-Sr. NoIngredientsQuantity

1Bread slices2 no.

2Green Cocktail sauce10gm

3Chopped Onion10gm

4Chopped Tomato10gm

5Paneer Frankie masala60gm

6Frankie topping masala2gm

7Amul butter(for grilling only)10 gm

8Wafers10gm

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.

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Food Recipes _ Jitesh

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