BAC 311 Indian Contemporary Cuisine (P)

IHSAN BADSHA

173901402

Menu-08

1. Lamb Ulli Saaru

2. Country Muddiya Muttai
3. Meenu Tanginakai Saru
4. Vegetable Stew
5. Appam

Lamb Ulli Saru

Ingredients Quantity Rate/kg Cost

lamb cut into pieces 1 kg 690/kg 690

Horse Gram 500 gms 52/500gm 52

Refined Oil 15 ml 106/l 1.59

Onions 100 gms 48.51/kg 4.85

Poppy seeds 20 gms 398/250gm 29.44

Sesameseeds 20 gms 16/50gm 6.4

Dry coconut desiccated 60 grams 75/200gm 22.5

Tamarind 50 gms 125/500gm 12.5

Sambar powder 6 gms 46.53/100gm 2.79

Salt To taste 16/kg 0.08

Mustard seeds 10 gms 13/100gm 1.3

Garlic 20 gms 60/100gm 12

Whole red Chilies 5 No’s 49/200gm 3.67

Curry leaves 1 tsp. 9/100gm 0.37

TOTAL 839.49

Methods:

1. Boil the horse gram with 10 ltrs of water for 5 hours or till it is reduced to 2 ltrs of water,
strain and keep aside.
2. Boil the lamb in the strained horse gram water.
 3. Heat 1 tsp. oil in a wok (kadhai), add the onions, poppy seeds, sesame seeds and coconut,
fry till the onion turn brown. Remove and grind the mixture in to a smooth paste in a
mixer grinder.
4. Add this paste to the lamb mixture, mix well and bring to the boil with tamarind juice.
Add the sambar powder and salt.
5. Puree the boiled horse gram and add to the lamb mixture, mix well.
6. Heat the remaining oil, add the mustard seeds, garlic, whole red Chilies, and curry leaves.
Pour the tempering over the lamb mixture.

Country Muddiya Muttai

Ingredients Quantity Rate/kg Cost

Lamb mince 500 gms 345/500gm 345

Eggs 4 nos’ 4.5/piece 18

Refined oil 500 ml 106/l 53

Onions 50 gms 49/kg 2.45

Ginger garlic paste 20 gms 40/200gm 4

Red chilli powder 1 ½ gms 21/100gm 0.31

Garam masala powder 1 ½ gms 41/50gm 1.23

Salt To taste 20/kg 0.1

Coriander 8 gms 13/100gm 1.04

TOTAL 425.13
Methods:

1. Heat half cup oil in a pan; add the onions, ginger garlic paste, lamb mince, red chilli
powder, garam masala powder, salt and green coriander. Cook till the lamb mince is
tender.
2. Take the boiled eggs, cover them with the minced meat mixture and shape well.
3. Heat the remaining oil, deep –fry the eggs till golden brown.
4. Serve hot with tomato chutney.

Meenu Tanginakai Saaru

Ingredients Quantity Rate/kg Cost

King fish 1 kg 760/kg 760

Refined oil 3 tsp. 106/l 1.33

Mustard seeds 3 gms 13/100gm 0.39

Fenugreek seeds 3 gms 15/100gm 0.45

Onions 200 gms 49/kg 9.8

Ginger 20 gms 12/100gm 2.4

Curry leaves 2 tsp. 9/100gm 0.75

Turmeric powder 1 ½ gms 31/100gm 0.46

Coconut milk 1 ltr 360/1.2l 300

Tomatoes 200 gms 17/500gm 6.8

Green chilies 4 No’s 6/100gm 0.9

Salt To taste 20/kg 0.1

TOTAL 1083.38

Methods:

1. Heat the oil in a pan; add the mustard seeds and fenugreek seeds and fenugreek seeds.
When they start spluttering and the onions, ginger, curry leaves and turmeric powder;
sauté till the onions turn soft.
2. Add the coconut milk and mix well add the fish and bring to the boil.
3. Add the tomatoes and cook till soft. Season to taste, add the green chillies and serve hot.

Vegetable stew

Ingredients Quantity Rate/kg Cost

Cauliflower 20 gm 39/450gm 1.73

French beans 20 gm 19/250gm 1.52

Potato 20 gm 10/250gm 0.8

Carrot 20 gm 18/250gm 1.44

Refined oil 20 ml 106/l 2.12

 Garam Masala 5 gms 41/50gm 4.1

Onions 500 gms 49/kg 24.5

Ginger garlic paste 50 gms 40/200gm 10

Curry leaves 2 tsp. 9/100gm 0.75

Coconut milk 1 ltr 360/1.2l 300

Green chilies 5 nos’ 6/100gm 0.6

Salt To taste 20/kg 0.1

TOTAL 347.66

Methods:
1. Boil the vegetables and keep aside.
2. Heat the oil in a pan, add the whole garam masala, onions, ginger garlic paste and curry
leaves. Stir- fry for a few seconds. Add the vegetables, coconut milk, garam masala
powder and green chillies.
3. Boiled and cook till the mixture is reduced to half.
4. Serve hot.

Appam

Ingredients Quantity Rate/kg Cost

Rice 400 gms 60/400gm 60

Onions 100 gms 49/kg 4.9

Cumin seeds 9 gms 50/50gm 9

Coconut milk 1 ltr 360/1.2l 300

Salt To taste 20/kg 0.1

Ghee for frying 200 ml 96/200ml 96

TOTAL 470
Methods:

1. Drain the rice and grind to paste. Add the onions, cumin seeds and some water to make a
thick batter. Pour coconut milk in the batter and mix well. Keep aside to ferment for 4-5
hours.
2. Heat an Appam wok (kadhai) and smear 1 tsp. ghee over it. Take a ladleful of the batter and
spread it like dosa. The Centre should be thick and fluffy. Cook covered till one side is
golden brown then remove. Repeat till all the batter is used up.
3. Serve hot.