2nd Sem Food Food Production Recipes
2nd Sem Food Production Recipe
1. EPINARD A'LA CREME
INGREDIENTS QUANTITY
1. Spinach 2 bunch
2. Refined flour 10 gm
3. Butter 10 gm
4. Nutmeg 1 No.
5. Milk 125 ml
6. Seasoning to taste
7. Water/Salted as required
METHOD
1. Remove the spinach stem part.
2. Wash thrice.
3. Blench the spinach in salted water.
4. Chop it finely.
5. Prepare bechamel sauce.
6. Mix bechamel sauce and spinach.
7. Add seasoning and serve hot.
2. FRUIT SALAD
INGREDIENT QUANTITY
1. FRUITS
Banana 2 No.
Pineapples 1/2 No.
Guava 1 No.
Grapes 1 Bunch
Vinegar 10 ml
Sugar 100 gm
METHOD
1. Wash and cut the fruits in the paysanne cut.
2. Make sugar syrup from sugar.
3. Mix the sugar syrup with cut fruits.
4. Add vinegar to it.
5. Serve hot.
3. POMMES PARMENTIER
INGREDIENT QUANTITY
1. Potato 400 gm
2. Butter 25 gm
3. Oil 30 ml
4. Seasoning ( salt & pepper ) to taste
1. Peel and wash potatoes.
2. Cut into cubes of 2 cm.
3. Blench the cubes and drain 3/4.
4. Heat the oil in the frying pan.
5. Fry the potato till it is soft and golden in colour.
6. Add seasoning.
7. Serve it hot.
4. OEUFS FLORENTINE
INGREDIENT QUANTITY
1. Vinegar 50 ml
2. Egg 4 No.
3. Spinach 1 Bunch
4. Butter 20 gm
5. Refined flour 20 gm
6. Milk 200 ml
7. Cheese 50 gm
8. Seasoning ( salt & pepper ) to taste
9. Nutmeg 1/8 tsp
METHOD
1. Clean and blanch the spinach.
2. Chop finely and sauteed in butter.
3. Prepare Mornay sauce.
( Bechamel sauce + grated Gruyere cheese + Parmesan cheese + Liasion )
4. Poach the egg.
5. Prepare the egg.
6. Prepare dish for service.
7. Lay the bed of spinach in a dish.
8. Place the poached egg on it.
9. Pour the Mornay sauce.
10. Grill in salamander.
5. SPAGHETTI NAPOLITANO
INGREDIENTS QUANTITY
1. Sapghetti 200 gm
2. Tomato 200 gm
3. Onion 50 gm
4. Garlic 10 gm
5. Basil 5 gm
6. Oil 50 ml
7. Seasoning ( salt & pepper ) to taste
8. Cheese 30 gm
9. Butter 25 gm
METHOD
1. Blench and peel tomato, deseed and chop.
2. Chop onion and garlic.
3. Heat oil in a pan.
4. Add chopped tomato, onion and garlic and sauteed for a minute.
5. Add salt & pepper, butters, sugar, basil.
6. Cook on slow flame. when all ingredients are added then add 1/2 cup of vegetable stock and
cook till thick sauce is formed.
7. Look the spaghetti in boiling water with the ratio of 1:10 i.e. 1 kg into 10 litre
8. With a little salt and oil and also ass vinegar.
9. Drain the water and toss in the oil.
10. Mix it and sauce hot.
6. POMMES PONT NEUF
INGREDIENT QUANTITY
1. Potatoes 400 gm
2. Oil 250 ml
3. Salt & Pepper to taste
METHOD
1. Peel potatoes and cut into 1/2 inch thickness and 2.5 inch in length. It depends upon the size of
the potatoes.
2. Deep fry in oil till it becomes golden in colour after looking 3/4 boiling.
3. Spread on paper napking so that the extra oil is removed.
4. Add seasoning.
7. CHILLI PANEER
INGREDIENTS QUANTITY
1. Cottage cheese 250 gm
2. Green chillies 20 gm
3. Garlic 5-6 cloves
4. Capsicum 1 No.
5. Ginger 5 gm
6. Refined flour 50 gm
7. Corn flour 25 gm
8. Soya sauce 5 ml
9. Tomato suace 15 ml
10. Tomato sauce 15 ml
11. Green chilli sauce 10 ml
12. Oil for frying
13. Seasoning to taste
METHOD
1. Cut paneer, capsicum and onion in 1" cube.
2. Make batter of refined flour, cornflour ( in ratio of 1:2 ) and seasoning.
3. Coat paneer with batter and set aside for 10-15 minutes.
4. Heat oil in work over medium flame. Deep fry until golden brown.
5. Dissolve cornflour in water keep aside.
6. Heat oil in seperate work, ass chopped ginger and garlic saute.
7. Add cubes of capsicum, onion and green chilies cook for a minute.
8. Add chili sauce, soya sauce, and tomato sauce and seasoning.
9. Add fried paneer cubes and dissolved cornflour, cook until gravy get thick.
10. Garnish with spring onion.
8. SWEET CORN SOUP
INGREDIENT QUANTITY
1. Cream Style sweet corn 400gm
2. Cabbage 15 gm
3. French Beans 20 gm
4. Button Mushrooms 5 gm
5. White Pepper to taste
6. Corn Flour 10 gm
7. Spring Onion 2 gm
8. Stock 250 ml
9. Salt as required
METHOD
1. Mix and boil cream style sweet corn and vegetables stock.
2. Cut all the vegetables in stock and cook for five minutes.
3. Add all vegetables in stock and cook for five minutes.
4. Check the seasoning.
5. Make a slurry and add to the stock.
6. Garnish with spring onion.
7. Serve hot.
9. HOT & SOUR SOUP
INGREDIENT QUANTITY
1. Carrot 5 gm
2. Cabbage 5 gm
3. Black Mushrooms 5 gm
4. Button Mushrooms 5 gm
5. Bamboo Shoots 5 gm
6. Bean Sprouts 5 gm
7. French beans 5 gm
8. Soy Sauce 5 ml
9. Chili Powder 2 gm
10. White Pepper to taste
11. Corn flour 10 gm
12. Coriander 2 gm
13. Chili flakes -
14. Oil 2 ml
15. Stock 250 ml
16. Vinegar 5 ml
17. Salt to taste
METHOD
1. Cut all the vegetables in julienne style.
2. Take a wok add the stock and add all vegetables.
3. Later add pepper, soy sauce, salt, coriander, chili flakes, and vinegar.
4. Add corn flour for thickness.
10. HONEY CHILI POTATOES
INGREDIENT QUANTITY
1. Potatoes 300 gm
2. Green chili 5 gm
3. Oil for frying
4. Refined flour 50 gm
5. Corn flour 25 gm
6. Sesame seed 5 gm
7. Garlic 10 gm
8. Spring Onion 5 gm
9. Chili flakes 2 gm
10. Tomatoes Sauces 5 gm
11. Chili Sauce 5 gm
12. Honey 5 gm
METHOD
1.Wash, peel and cut potatoes into wedges.
2. Now take a thick bottom pan and add 6 cups of water.
3. Boil the water and add the potatoes and boil till not soft and squishy.
4. In a bowl, mix together green chilies, salt, garlic, corn flour, refined flour and mill well. Keep
aside for 3 to 6 minutes, Now add the potatoes and mix well till coat the potatoes completely.
5. Heat oil in a frying pan and deep fry the potatoes till they are golden brown and crispy.
6. Drain excess oil and place them on an absorbent paper.
7. Now heat a little oil. Add chopped garlic, sesame seeds,tomato sauce,and vinegar cook for a
minute and turn off the heat. Add honey, seasoning and shallots and pour over the potatoes.
7. Toss well sprinkle more seasoning and the toppings and serve immediately.
11. FISH FINGER
INGREDIENT QUANTITY
1. Fish 300 gm
2. Lemon juice 1 No.
3. Dijon mustard to taste
4. Oil to fry
5. Seasoning to taste
6. Egg 1 No.
7. Bread crumbs for coating
METHOD
1. Cut the fillets form the fish and give shape in finger size.
2. Marinate the fish fingers in lemon juice, dijon mustard and seasoning.
3. Now beat egg ( egg white ) in the plate and roll the fish finger into it, then roll at the refined
flour, then egg white, and then bread crumbs .
4. Prepare Tartar sauce ( Mayonnaise + Hard yolk of eggs + Garnished with finely chopped
onion + Chives. )
5. It is a derivative of mayonnaise sauce and accompaniment of fish finger.
6. Serve it hot.
12. MASHED POTATOES
INGREDIENT QUANTITY
1. Potatoes 300 gm
2. Seasoning to taste
3. Butter 25 gm
4. Cream 50 ml
METHOD
1. Peel and boil the potatoes.
2. Mesh boiled potatoes and pass through sieve.
3. Take a bowl, place mashed potatoes into it.
4. Add cream and butter mix well.
5. Add seasoning in it.
13. MATAR PANEER
INGREDIENT QUANTITY
1. Paneer 300 gm
2. Peas 150 gm
3. Cumin seeds 2.5 gm
4. Turmeric powder 1 gm
5. Chili powder 2.5 gm
6. Garam Masala powder 1 gm
7. Oil 25 ml
8. Coriander leaves for garnish
9. Salt to taste
10. Tomatoes 250 gm
11. Onion 125 gm
12. Green chilies 2 No.
13. Ginger & garlic 2.5 gm
14. Kada masala to taste
METHOD
1. Take a fry pan, heat oil, add whole garam masala, cumin seeds and saute it.
2. Now add ginger and garlic paste and fiend chopped green chilies and saute it.
3. Now add fined chopped onion and cook till then oil leave through mixer.
4. Add Indian spices - turmeric powder, red chili, and garam masala powder. and little bit of
water.
5. When cook property then add tomatoes at the ending time of cooking.
6. Now add matar in the gravy and cook it.
7. Add paneer cubes and cook it.
8. Garnish with coriander leaf.
9. Serve it hot.
14. DAL ( TADAKA )
INGREDIENT QUNATITY
1. Mixed dal 200 gm
2. Oil 50 ml
3. Cumin seeds 2.5 gm
4. Mustard seeds 1 gm
5. Hing 0.5 gm
6. Green chilies 5 gm
7. Onion 100 gm
8. Tomatoes 100 gm
9. Ginger garlic paste 5 gm
10. Turmeric powder 1 gm
11. Red chili powder 2.5 gm
12. Garam masala 1 gm
13. Coriander powder 2.5 gm
14. Salt to taste
METHOD
1. Pick and wash dal 3 times and boil in water till it becomes thick or cook properly.
2. Take a fry pan add ghee or oil heat and add cumin seed, mustard seeds and saute.
3. Add finely chopped green chili and onion after added ginger garlic paste.
4. Cook till removing oil.
5. Add Indian spices and little bit of water.
6. When properly cooked, add tomatoes.
7. Gravy is ready, pour into dal mixer according requirement.
8. Now give Hing Tadaka.
9. Serve hot with rice, roti and so on.
15. RICE
INGREDIENT QUANTITY
1. Rice 250 gm
2. Salt few pinch
3. Oil 1 tsp
4. Water as required
METHOD
1. Pick and wash rice 3 to 4 times and rest for 10 to 15 minutes.
2. Boil water with a pinch salt and little oil.
3. Add rice and cook for 11 to 14 minutes and strain it.
4. Serve hot with gravy dal.
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