Menu 10 punjabi

dishes from punjabi region

1. MENU 10 PUNJABI XXXXXXX KUMARS RECIPE FILE 1 NSK NOTES

2. MENU MATAR PULAO SHEERMAL RARA GOSHT BAINGAN BHARTA JELABI KUMARS RECIPE FILE 2 NSK NOTES

3. MATAR PULAO BASMATHI RICE 8 KG GHEE 500 ML OIL 500 ML CINNAMON 10 GM CARDAMOM 10 GM CLOVES 10 GM BAYLEAF 5 GM MACE 10 GM JEERA 40 GM ONIONS 2 KG GREEN CHILLIES 100 GM GINGER GARLIC PASTE 150 GM SALT 100 GM GREEN PEAS SHELLED 4 KG MINT LEAVES 2 BUNCH CORIANDER LEAVES 2 BUNCH KUMARS RECIPE FILE 3 NSK NOTES

4. SHEERMAL REFINED FLOUR 8 KG SALT 75 GM SUGAR 100 GM YEAST 20 GM SAFFRON 3 GM CARDAMOM POWDER 10 GM KEWRA WATER 50 ML CREAM 200 ML MILK 4 LIT GHEE 500 ML KHOYA 500 GM KUMARS RECIPE FILE 4 NSK NOTES

5. RARA GOSHT MUTTON YAKHANI CUT 8 KG MINCED MUTTON 4 KG CINNAMON 10 GM CARDAMOM 10 GM CLOVES 10 GM MACE 10 GM STAR ANISE 10 GM BLACK PEPPER 50 GM JEERA 50 GM BAY LEAF 10 GM OIL 500 ML GHEE 250 ML GINGER GARLIC PASTE 250 GM ONIONS 3 KG TOMATOES 2 KG CURD 1 LIT KASHMIRI CHILLI PASTE 150 GM CORIANDER POWDER 150 GM TURMERIC 40 GM SALT 100 GM MINT 2 BUNCH CORIANDER LEAVES 2 BUNCH KUMARS RECIPE FILE 5 NSK NOTES

6. BAINGAN BHARTA BRINJAL 5 KG ONIONS 3 KG TOMATOES 2 KG OIL 750 ML JEERA 75 GM GINGER GARLIC 200 GM CHILLI POWDER 125 GM CORIANDER POWDER 150 GM TURMERIC 40 GM GARAM MASALA 40 GM SALT 100 GM AMCHUR POWDER 50 GM GREEN CHILLIES 50 GM CORIANDER LEAVES 2 BUNCH KUMARS RECIPE FILE 6 NSK NOTES

7. JALEBI REFINED FLOUR 3 KG CURD 100 ML SUGAR 2 KG WATER 1 LIT SAFFRON 2 GM GHEE / OIL TO FRY 2 LIT BAKING POWDER OPTIONAL MILK 50 ML CHANDI WARQUE 1 PKT KUMARS RECIPE FILE 7 NSK NOTES

8. KUMARS RECIPE FILE 8 NSK NOTES