recipe projet (1). .pdf

Hotel management most important thing are simply asked about the recipe card in hotel this PDF are explain simple explain and details of recipe card this Pdf contents images dishes,sweets and total ingredients are used to make these also the procedure everything are explained

1. DR.B.R.AMBEDKAR INSTITUTE OF
TECHNOLOGY
DOLLYGUNJ
“RECIPE CARD“
GROUP MEMBERS
NAME : ANNANYA HOWLADER : LOVYNA SEEMA
: JUGNU BALA : MD SAHIL MONDAL
SUBJECT : FOICT
DEPARTMENT : HM (HOTEL MANAGEMENT ) 1
ST
YEAR
A MICROPROJECT REPORT ON

2. INTRODUCTION
A recipe card is an essential tool used in hotels and resorts
to maintain consistency and quality in food preparation. It
includes the list of ingredients, quantities, and the
method of preparation. In resorts, recipe cards help chefs
deliver the same taste and presentation across all
servings.

3. About the Starter Drink-
Jaljeera (Indian Starter Drink)
Jaljeera is a traditional
Indian starter drink made
from water and a mix of
cooling spices and herbs.
The name comes from
Hindi: “Jal” means water
and “Jeera” means cumin.
It’s tangy, spicy, and
refreshing—often served
chilled to stimulate
appetite and aid digestion.
1
t
s
p
ja ljeera powder 20 m
l
lemon juice 1 ts
p
sug a r Chil
l
ed wa ter or soda M int
lea v es (optiona l) I ce
c
ubes
Ingredients
•1 tsp jaljeerapowder
•
•20 ml lemon juice
•
•1 tsp sugar
•
•Chilled water or soda
•
•Mint leaves (optional)
•
•Ice cubes

4. Preparation
Method
Collect all Ingredients
1. Mix all juices and sugar syrup in a glass.
2. Add ice cubes.
3. Top with soda or water.
4. Stir gently and garnish.

5. About the Dish
–vegetable stir-fry
A colorful mix of vegetables
lightly sautéed with simple
seasoning. Healthy, fast,
and pairs well with rice or
roti.
1
c
u
p
Ca rrot (sliced)Ca psicum / Bell Peppe
r
(sliced) 1 cup Bea ns
or Broccoli (ch
o
pped) 2 tbsp O il 1 tsp
Ging er-Ga
r
lic Pa ste (
o
ptiona l) S a lt Pepper to
ta ste ½ t
s
p S oy S a uce (optiona l,
f
or fla v or)
Ingredients
•1 cup Carrot (sliced)
•
•1 cup Capsicum / Bell
Pepper (sliced)
•
•1 cup Beans or Broccoli
(chopped)
•
•2 tbsp Oil
•
•1 tsp Ginger-Garlic Paste
(optional)
•
•Salt & Pepper to taste
•
•½ tsp Soy Sauce (optional,
for flavor)

6. Preparation
Method
Open the gas and heat a pan
1. Heat the Pan
.Put a pan on medium flame.
.Add 2 tbsp oil and let it heat.
2. Add Ginger-Garlic Paste (if using)
.Stir it for 30 seconds until it smells nice.
3. Add Carrots and Beans/Broccoli
.These take longer to cook. Stir them for 2–3 minutes.
4. Add Capsicum
.Add sliced capsicum and stir everything together for another 2 minutes.
5. Add Salt and Pepper
.Sprinkle salt and pepper to your taste. Mix well.
6. Add Soy Sauce (optional)
.Pour in ½ tsp soy sauce for extra flavor. Stir everything nicely.
7. Cook Until Veggies Are Tender but Crisp
.Don’t overcook. Total cooking time: around 6–7 minutes.
8. Serve Hot
.Enjoy with rice, noodles, or just as a light snack!
This Photo by Unknown Author is licensed under CC BY-NC-ND

7. About the Dish
–Aloo Jeera(Potato
Cumin Fry)
Aloo Jeera is a dry potato
dish made by frying boiled
potatoes with cumin seeds
(jeera) and a few basic
spices. It's super easy,
needs very few ingredients,
and tastes great with roti,
paratha, or rice.
2
medium pota toes (boiled a n
d choppe d) 1
½
tbsp oil 1
tsp cumin seeds (jeera ) S
a
lt to ta s te A
pinch of turm e ric ( o
ptiona l) A
pinch of re d chili powde r or
pepper (optiona l)
Ingredients
•2 medium potatoes (boiled
and chopped)
•
•1½ tbsp oil
•
•1 tsp cumin seeds (jeera)
•
•Salt to taste
•
•A pinch of turmeric
(optional)
•
•A pinch of red chili powder
or pepper (optional)

8. Preparation
Method
Open the gas and heat a pan
1. Boil the Potatoes
.Peel and chop them into small cubes. You can boil them earlier to
save time.
2. Heat the Pan
. Add oil to a pan and let it heat on medium flame.
3. Add Cumin Seeds
.Put in 1 tsp cumin seeds. Let them crackle for a few seconds.
4. Add Potatoes
. Add the boiled potato cubes. Stir well.
5. Add Salt and Spices
.Sprinkle salt, turmeric, and chili powder (if using). Mix everything
nicely.
6. Cook for 5–6 Minutes
.Stir occasionally until potatoes are slightly crispy and golden.
7. Serve Hot
.Enjoy with roti, paratha, or rice.
This Photo by Unknown Author is licensed under CC BY-NC

9. About the Dish
– Egg Curry
Egg curry is a flavorful dish
where boiled eggs are
cooked in a lightly spiced
tomato-onion gravy. It is
easy to make, uses minimal
ingredients, and pairs well
with rice, roti, or paratha.
It is creamy, mildly spiced,
and very comforting.
4
–
6 Boiled Eg g sedium O nion (fine
l
y chopped)reed or chopped)Pa ste
2 tbsp
O il
2 tbsp
O il
2 tbsp
O il
2 tbsp O il
½ tsp
Turmeric
Powder
½ tsp
Turmeric
Powder
½ tsp
Turmeric
Powder
½ tsp Turmeric Powder
½ tsp
Turmeric
Powder
1 tsp Red
Chili
Powder
(a djust
to ta ste)
1 tsp Red
Chili
Powder
(a djust
to ta ste)
1 tsp Red
Chili
Powder
(a djust
to ta ste)
1 tsp Red Chili Powder (a djust to ta ste)
1 tsp Red
Chili
Powder
(a djust
to ta ste)
1 tsp Red Chili Powder (a djust to ta ste)
1 tsp
Coria nder
Powder
1 tsp
Coria nder
Powder
1 tsp
Coria nder
Powder
1 tsp Coria nder Powder
1 tsp
Coria nder
Powder
1 tsp Coria nder
Powder
1 tsp
Ga ra m
M a sa la
(optiona l)
1 tsp
Ga ra m
M a sa la
(optiona l)
1 tsp
Ga ra m
M a sa la
(optiona l)
1 tsp Ga ra m M a sa la (optiona l)
1 tsp
Ga ra m
M a sa la
(optiona l)
1 tsp Ga ra m M a sa la (optiona l)
S a lt to
ta ste
S a lt to
ta ste
S a lt to
ta ste
S a lt to ta ste
F resh
Coria nder
Lea v es
for
g a rnish
F resh
Coria nder
Lea v es
for
g a rnish
F resh
Coria nder
Lea v es
for
g a rnish
F resh Coria nder Lea v es for g a rnish
F resh
Coria nder
Lea v es
for
g a rnish
F resh Coria nder Lea v es for g a rnish
O ptiona l
½ cup
Wa ter
(for
g ra v y
consistency )
O ptiona l
½ cup
Wa ter
(for
g ra v y
consistency )
O ptiona l
½ cup
Wa ter
(for
g ra v y
consistency )
O ptiona l ½ cup Wa ter (for g ra v y consistency )
O ptiona l
½ cup
Wa ter
(for
g ra v y
consistency )
O ptiona l ½ cup Wa ter (for g ra v y consistency )
Ingredients
•:4–6 Boiled Eggs
•1 Medium Onion (finely
chopped)
•2 Medium Tomatoes
(pureed or chopped)
•1–2 tsp Ginger-Garlic
Paste
•2 tbsp Oil
•½ tsp Turmeric Powder
•1 tsp Red Chili Powder
(adjust to taste)
•1 tsp Coriander Powder
•1 tsp Garam Masala
(optional)
•Salt to taste
•Fresh Coriander Leaves
for garnish
•Optional ½ cup Water (for
gravy consistency)

10. Preparation
Method
Open the gas and heat a pan
 1. Boil Eggs:
. Boil eggs for 8-10 minutes, peel, and keep aside.
. Optionally, lightly fry eggs in oil for golden colour.
 2. Prepare Gravy:
.Heat oil in a pan.
.Add onions and sauté until golden brown.
.Add ginger-garlic paste and sauté for 1-2 minutes.
.Add tomato puree and cook until oil separates.
 3. Add Spices:
.Mix in turmeric, chili, coriander powder, and salt.
.Cook for 1-2 minutes.
 4. Add Eggs:
.Add boiled eggs to the gravy.
.Pour 1½ cup water (optional) to make the curry slightly liquid.
.Simmer on low heat for 5-7 minutes.
 5.Finish & Garnish:
.Sprinkle garam masala (optional).
.Garnish with fresh coriander leaves.

11. About the Dish
–Pan-Fried Chicken
Pan-fried chicken is a quick
and delicious way to cook
chicken pieces in a pan
with minimal oil and simple
seasoning. The outside
becomes golden and slightly
crispy while the inside
remains juicy and tender.
It’s perfect as a main dish
or starter.
5
0
0 g Chick en pieces (b
oneless or bone-in) 2
–
3 tbsp O il or Butter S
a
lt to ta s te B
l
a ck Pepper (or red chili po
wder) to ta ste O
p
tiona l: 1 tsp Ga rlic Pa ste, Le
mon juice, or Herbs (lik e th
y me or oreg a no
Ingredients
•500 g Chicken pieces
(boneless or bone-in)
•
•2–3 tbsp Oil or Butter
•
•Salt to taste
•
•Black Pepper (or red chili
powder) to taste
•
•Optional: 1 tsp Garlic Paste,
Lemon juice, or Herbs (like
thyme or oregano)

12. Preparation
Method
Open the gas and heat a pan.
1. Prepare Chicken:
. Wash and pat dry the chicken pieces.
. Rub salt, pepper, and optional garlic paste or herbs on the chicken.
2. Heat Pan:
. Heat 2–3 tbsp oil or butter in a frying pan over medium heat.
3. Fry Chicken:
. Place chicken pieces in the pan.
. Cook for 5–7 minutes on one side until golden brown.
. Flip and cook for another 5–7 minutes until fully cooked.
4. Check & Serve:
. Make sure the chicken is cooked through (juices should run clear).
. Squeeze a little lemon juice for extra flavor (optional).
. Serve hot with salad, rice, or bread.
This Photo by Unknown Author is licensed under CC BY-SA-NC

13. About the Dessert Dish-
Brownie-Ice-Cream
Brownie Ice Cream is a creamy
frozen dessert made by mixing
whipped cream, condensed
milk, cocoa, and brownie
chunks. It's rich, chocolatey,
and easy to make without any
machine. Perfect for hostel
treats or practicals!
1
c
u
p
f
r
e
sh crea m or hea v y crea m 1/
cup c
o
ndensed milk 2 tbsp c
o
coa powder 1 cup br
o
wnie pieces (store-boug ht or
homema de) ½ 2 tsp v
a
nilla essence (optiona l
)
Ingredients
•1 cup fresh cream or heavy
cream
•
•1/ cup condensed milk
•
•2 tbsp cocoa powder
•
•1 cup brownie pieces (store-
bought or homemade)
•
•½2 tsp vanilla essence
(optional)

14. Preparation
Method
Open the gas and heat a pan.
1: Whip the Cream:- Take chilled cream in a bowl. Use a whisk,
fork, or spoon to beat it until it becomes slightly thick and
fluffy. This may take 5-7 minutes by hand.
2: Add Condensed Milk:- Pour in the condensed milk. Mix gently
with the cream until smooth.
3: Add Cocoa Powder:- Sieve or sprinkle cocoa powder into the
mix. Stir slowly to avoid lumps. The mixture should look
chocolatey and creamy.
4: Add Brownie Pieces:- Break brownies into small chunks. Fold
them into the mixture-don't overmix. You can save a few pieces
for topping later.
5: Add Vanilla Essence (optional):- Add 12 tsp vanilla for extra
flavor. Mix gently.
6: Freeze the Mixture:- Pour the mixture into a container with
a lid. Cover and freeze for 6-8 hours or overnight.

15. About the Dessert Dish-
Bread Malai Toast
Bread Malai Toast is a quick
Indian dessert made by soaking
toasted bread in sweetened
milk. It's soft, creamy, and
lightly flavored with cardamom
and nuts. Perfect for hostel
cooking, festive treats, or
practicals where simplicity
matters.
2
s
l
i
c
e
s
of brea d ½ / cup m
i
lk 1 tbsp s
u
gar A pinch
o
f ca rda mom powder (optiona l
) Chopped
n
uts (optiona l - ca shew, a
lmond, pista chio) Ghee or
b
utter for toa sting
Ingredients
•2 slices of bread
•
•½/ cup milk
•
•1 tbsp sugar
•
•A pinch of cardamom powder
(optional)
•
•Chopped nuts (optional -
cashew, almond, pistachio)
•
•Ghee or butter for toasting

16. Preparation
Method
Open the gas and heat a pan.
1. Toast the Bread
.Heat a pan and toast the bread slices with a little ghee or butter until
golden.
➢2. Prepare Sweet Milk (Malai)
.In another pan, heat milk and add sugar.
.Stir until sugar dissolves. Add cardamom powder if using.
➢3. Soak & Serve
.Place toasted bread on a plate. Pour warm sweet milk over it.
. Let it soak slightly.
➢4. Garnish (optional)
.Sprinkle chopped nuts on top for texture and flavor.
➢5. Ready to Enjoy!
.Serve warm or chilled. Soft, creamy, and satisfying.

17. About the Regular Drink
– Rose Milk
Rose Milk is a regular non-
alcoholic drink served in
homes and hotels. It’s
cooling, mildly sweet, and
has a soft floral flavor.
Perfect for summer or as a
light refreshment after
meals.
1
g
l
a
s
s
cold milk 1-2 ts
p
rose sy rup (lik e Rooh A fza or
a ny bra nd) S ug a r
(
optiona l, if sy rup isn't sweet e
noug h) I ce cu
b
es (optiona l)
Ingredients
•1 glass cold milk
•
•1-2 tsp rose syrup (like Rooh
Afza or any brand)
•
•Sugar (optional, if syrup isn't
sweet enough)
•
•Ice cubes (optional)

18. Preparation
Method
Collect all Ingredients
1. Pour Milk into a Glass
.Use chilled milk for best taste
➢2. Add Rose Syrup
.Mix 1-2 tsp rose syrup into the milk.
.Stir well.
➢3. Add Sugar if Needed (optional)
.Teste and add sugar only if needed.
➢4. Add Ice Cubes (optional)
. Drop in a few ice cubes for extra chill.
➢5. Serve & Enjoy!
. Sweet, floral, and refreshing-ready in under 2 minutes.
This Photo by Unknown Author is licensed under CC BY-NC-ND

19. About the Chinese Dish-
Egg Stir-Fry
Tomato Egg Stir-Fry is a classic
Chinese home-style dish made
with eggs and tomatoes. It's
soft, tangy, and lightly
seasoned-perfect for a quick
meal. No fancy ingredients, no
long prep-just simple comfort
food.
2
e
g
g
s
1 mediu
m
toma to (chopped S a lt to
ta ste 1-2 tsp
oil O ptiona
l
: pinch of sug a r or spring o
nion
Ingredients
•2 eggs
•
•1 medium tomato (chopped)
•
•Salt to taste
•
•1-2 tsp oil
•
•Optional: pinch of sugar or
spring onion

20. Preparation Method
Open the gas and heat a pan.
Step 1: Beat the Eggs
.Crack the eggs into a bowl.
.Add a pinch of salt and beat well.
➢Step 2: Cook the Eggs
.Heat 1 tsp oil in a pan.
.Pour in the eggs and scramble lightly.•
.Cook until just set, then remove and keep aside.
➢Step 3: Cook the Tomato
.In the same pan, add a little more oil.
.Add chopped tomato and a pinch of salt.
.Cook until soft and juicy (2-3 minutes).
.Add a pinch of sugar if tomatoes are too sour.
➢Step 4: Combine & Stir-Fry
.Add the cooked eggs back to the pan.
.Stir everything together for 1 minute.
.Optional: add chopped spring onion for flavor.

21. About the Dish-
Cucumber Tomato Salad
Cucumber Tomato Salad is a
fresh, crunchy salad made
with just two main
ingredients. It’s hydrating,
tangy, and perfect for hot
days or as a side with any
meal. No cooking needed—
just chop, mix, and enjoy!
1
c
u
c
u
m
b
e
r (sliced or chopped)
1 toma to
(chopped) S a lt to
t
a ste A pinch
o
f bla ck pepper 1½ tsp l
e
mon juice or v ineg a r O ptiona l
:
chopped coria nder or mint l
ea v es
Ingredients
•1 cucumber (sliced or
chopped)
•
•1 tomato (chopped)
•
•Salt to taste
•
•A pinch of black pepper
•
•1½ tsp lemon juice or vinegar
•
•Optional: chopped coriander
or mint leaves

22. Preparation Method
➢Wash & Chop
.Wash cucumber and tomato.
.Chop them into bite-sized pieces.
➢2. Mix in a Bowl
.Add chopped cucumber and tomato to a bowl.
➢3. Season
.Sprinkle salt and black pepper.
.Add lemon juice or vinegar.
➢4. Toss & Serve
. Mix everything gently.
.Add coriander or mint if you like.
➢5. Ready to Eat!
.Serve immediately as a side dish or light snack.

23. About the Drink
– Mojito
Mojito is a refreshing Cuban
drink made with
mint,lime,sugar,and
soda.It’s popular for its
cool, citrusy taste and is
served chilled. It can be
made with or without
alcohol.
1
g
l
a
s
s
cold wa ter 1 tbsp
l
emon juice 1 tsp s
u
g a r (a djust to ta ste) A few m
i
nt lea v es (crushed or whole)
A pinch
of sa lt or bla ck sa lt (optiona
l) I ce cub
e
s (optiona l)
Ingredients
•1 glass cold water
•
•1 tbsp lemon juice
•
•1 tsp sugar (adjust to taste)
•
•A few mint leaves (crushed or
whole)
•
•A pinch of salt or black salt
(optional)
•
•Ice cubes (optional)

24. Preparation
Method
Collect all Ingredients
1. Mix Lemon & Sugar
.In a glass, add lemon juice and sugar. Stir until sugar dissolves.
➢2. Add Mint & Salt (optional)
.Crush mint leaves slightly and add to the glass.
.Add a pinch of salt if you like.
➢3. Pour Cold Water
.Fill the glass with cold water. Stir well.
➢4. Add Ice Cubes (optional)
. Drop in a few ice cubes for extra chill.
➢5. Serve & Enjoy!
.Refreshing, tangy, and perfect for warm days or after a spicy meal.
This Photo by Unknown Author is licensed under CC BY

25. About the Dish (Sweets)
– Coconut Ladoo
Coconut Ladoo is a soft,
round Indian sweet made
mainly from desiccated
coconut and condensed milk.
It’s quick to prepare, needs
no complicated cooking, and
has a rich, milky coconut
flavor. You can add
cardamom, dry fruits, or roll
them in extra coconut for a
festive touch.
1
c
u
p
desicca ted coconut ½ 2 c
u
p condensed milk 1 tb
s
p g hee 1 ts
p
ca rda mom powder (for
a roma ) 8 ca
s
hews or a lmonds (chop
ped) 1 tb
s
p ra isins (optiona l) Extr
a
coconut for rolling (opti
ona l)
Ingredients
•1 cup desiccated coconut
•
•½2 cup condensed milk
•
•1 tbsp ghee
•
•1 tsp cardamom powder
(for aroma)
•
•8 cashews or almonds
(chopped)
•
•1 tbsp raisins (optional)
•
•Extra coconut for rolling
(optional)

26. Preparation
Method
Open the gas and heat a pan
1. Heat Ghee
. In a pan, heat 1 tbsp ghee. Add chopped cashews and raisins.
.Fry until golden.
. Remove and keep aside.
2. Cook Coconut & Condensed Milk
. In the same pan, add coconut and condensed milk.
. Stir well on low flame.
3. Add Cardamom Powder
. Mix in cardamom for flavor.
4. Add Fried Nuts & Raisins
. Stir them into the mixture
5. Cook Until Thick
. Keep stirring until the mixture thickens and leaves the sides of the pan.
6. Cool Slightly & Shape
. Let it cool for 2–3 minutes. Grease your hands and roll into small balls
7. Optional: Roll in Extra Coconut
. For a pretty look, roll each ladoo in dry coconut.
This Photo by Unknown Author is licensed under CC BY

27. About the Dish (Sweets)
– Milk Power Peda
Milk Powder Peda is a
smooth, melt-in-the-mouth
sweet made by cooking milk
powder with condensed
milk and ghee. It’s shaped
into small discs and
flavored with cardamom.
You can also add chopped
nuts or saffron for richness.
1 cup milk powder
½ cup condensed milk
1 tbsp g hee
A pinch of ca rda mom
powder optiona l
Ingredients
•1 cup milk powder
•½ cup condensed milk
•1 tbsp ghee
•A pinch of cardamom
powder optional

28. Preparation
Method
Open the gas and heat a pan
1. Heat Ghee
.In a non-stick pan, add 1 tbsp ghee and let it melt on low flame.
2. Add Milk Powder & Condensed Milk
.Mix both into the pan. Stir continuously to avoid lumps.
3. Cook for 4–5 Minutes
.Keep stirring until the mixture thickens and leaves the sides of the pan.
4. Add Cardamom Powder (optional)
.Mix well for flavor.
5. Cool Slightly & Shape
.Let it cool for 2–3 minutes. Grease your hands and shape into small pedas.
6. Ready to Serve!
.You can garnish with a tiny piece of dry fruit or enjoy plain.
This Photo by Unknown Author is licensed under CC BY-SA-NC

29. References
•Google
•ChatGPT
•Bing Ai

30. THANK YOU