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.
1 portion in the 1 plastic lid pack bowl
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
Ingredients Required:
Sr.No.IngredientsQuantity
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
Ingredients Required:
Sr. No.IngredientsQuantity
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.
1 portion in the 1 plastic lid pack bowl
PULAO/CHEESE PULAO
Ingredients Required:
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:
Sr.No.IngredientsQuantity
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: -
Sr.No.IngredientsQuantity
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
Ingredients Required:
Sr. No.IngredientsQuantity
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
Ingredients Required:
Sr.No.IngredientsQuantity
1Burger Bun1no. (60gm)
2Cocktail Sauce20gm
3Coleslaw20gm
4Veg. Patty1no. (60gm)
5Onion(Chopped)05 gm
6Tomato(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 dont
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.
5. Serve burger in the quarter plate.
HAV FUNN BURGER
Ingredients Required:Sr.No.IngredientsQuantity
1Burger Bun1no. ( 60gm )
2Cocktail Sauce20 gm
3Veg.Patty1no. (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 dont
spread)
5. 4. Put fried Veg. patty then put hill on the patty.
5. Serve burger in the quarter plate.
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
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. 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
Ingredients Required: -
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
Ingredients Required: -
Sr.No.Ingredients69
1Pizza base1 piece1 piece
2Pizza gravy jain60gm90gm
3Capsicum10gm15gm
4Pizza cheese25gm45gm
5Amul processed cheese20gm45gm
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
Ingredients Required: -
Sr.No.Ingredients69
1Pizza base1 piece1 piece
2Pizza gravy60gm90gm
3Capsicum10gm15gm
4Onion10gm15gm
5Pizza cheese25gm45gm
6Amul processed cheese20gm45gm
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.
3. Grate Amul processed cheese 20gm for 6 and 45gm for 9 then
add 10gm pizza cheese 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 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
Ingredients Required: -
Sr.No.IngredientsQuantity
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
Ingredients Required: -
Sr.No.IngredientsQuantity
1Pizza base 1 piece
2Pizza gravy60gm
3Capsicum10gm
4Onion10gm
5Mozzarella cheese (Manna)25gm
6Amul processed cheese10gm
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
Ingredients Required: -
Sr.No.IngredientsQuantity (6)Quantity (9)
1Pizza base1 piece1 piece
2Pizza gravy40gm60gm
3Green Chutney20gm30gm
4Amul processed cheese20gm45gm
5Pizza cheese25gm45gm
6Tomato Julianne10gm15gm
7Capsicum Julianne10gm15gm
8Onion Julianne10gm15gm
9Paprika Powder1 pinch2 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.
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
Ingredients Required: -
Sr.No.IngredientsQuantity (6)Quantity (9)
1Pizza base1 piece1 piece
2Pizza gravy60gm90gm
3Paneer dices20gm (10 to12 pcs.)30gm (15 to18 pcs.)
4Tomato dices10gm15gm
5Capsicum dices10gm15gm
6Onion dices10gm15gm
7Amul processed cheese20gm45gm
8Pizza cheese25gm45gm
9Tandoori Masala3gm5gm
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 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
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.
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
4Onion (Julienne Cut)20 gm
5Frankie Masala (Topping)2 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
4Onion (Julienne Cut)20 gm
5Capsicum (Julienne Cut)20gm
6Frankie Masala (Topping)2 gm
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
Ingredients Required:
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
Preparation of Mix Chutney
1Green chutney500 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
Preparation of Mix Chutney
1Green chutney500 gm
2Curd1 kg
3Chaat masala1 gm
4Jeera powder1 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.
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:
Sr.No.IngredientsQuantity
1Bread slices3 slices
2Amul Butter10gm
3Mayonnaise15gm
4Green chutney15gm
5Boiled potato20gm
6Onion Julienne cut20gm
7Tomato slice20gm
8Capsicum Julienne cut20gm
9SaltTo taste
10PepperTo taste
11Coleslaw60gm
12Amul processed cheese40gm
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
Ingredients Required: -
Sr.No.IngredientsQuantity
1Bread slices2 nos.
2Amul Butter20gm
3Amul processed cheese40gm
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: -
Sr.No.IngredientsQuantity
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: -
Sr.No.IngredientsQuantity
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.
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.IngredientsQuantity
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
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/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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