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Cafe Recipe
The Ultimate Recipe Sheet To Start a Cafe
ENU
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CEI P
Hello there!
You can now build your own cafe by
using our highly efficient recipe sheet.
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methodology to create this recipe sheet.
The recipes provided here are adequate
to form a menu, start a cafe and run it
successfully.
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Table of contents
INSTRUCTIONS
EQUIPMENT LIST
Phase 1 MILKSHAKES
Phase 2 MOJITOS & MARGARITAS
Phase 3 COLD COFFEES
Phase 4 HOT CHOCOLATE
Phase 5 TEA
Phase 6 SMOOTHIES & FRUIT SHAKS
QUESDIALLA
Table of contents
FOOD SERIES
Phase 7 MARINATION TECHINQUES
Phase 8 FINGER BITES
Phase 9 SANDWICHES
Phase 10 WRAPS
Phase 11 QUESADILLA
Phase 12 TACOS
Phase 13 WAFFLES
Phase 14 BURGERS
Phase 10
STOCK LIST
INSTRUCTIONS
1. Wash the fruits before cutting

2. After washing cut the fruits immediately and store it in ziplock
and keep in freezer, take it out only while using.
3. Peel the skin for below fruits(remove seeds for all fruits below
including watermelon)
Banana
Watermelon
Chikoo
Muskmelon
Pineapple
Mango
Avocado
Dragon Fruit
Kiwi
Papaya
Carrot
Beetroot
4.Below fruits can be used as such

a. Apple can be used with skin but remove the seedy center
b. Pomegranate use only the fruit remove the skin and white
layer
c. Grapes should be plucked from the stem(Buy seedless
grapes if possible)
d. Orange should be squeezed poured in ice cube trays and
frozen
INSTRUCTIONS
e. Seeds should be removed from dates

f. Pluck the mint from stem put it in container and store in
refrigerator
g. Store lemon in the refrigerator ,take, cut and squeeze the
Juice only while making. Used remaining half should be placed
back in refrigerator
5.Cut fruits in ziplock, should always be frozen

6.After using the fruit keep it back in freezer immediately
7.Cut the fruits when it is ripe, if it is raw wait until it's ripe
8.Fruits should be diced in a paneer size cube. Dice in regular
shapes if possible
9.Frozen fruits have a shelf life of 3 months. Check the quality
every week
10.Damaged/Decayed fruits should not be used . Report to vendor
for refund
11.Sour fruits such as pineapple, kiwi, grapes,avocado, mango,
and lemon tend to get extra sour within a few days hence check
them regularly.
12.If the juice is a little sour ,addjust the quantity of fruit or add
a little extra sweetener in case of smoothie or ice cream in case
of shakes. If it's very sour or bitter check and discard the fruits
13.If the fruit taste is bland due to season or quality add extra
quantity of fruit whenever needed
INSTRUCTIONS
14.Cashew and almond should be finely chopped and mixed

together in 1:2 ratio, 1 spoon almond should be mixed with 2 spoon
cashew. Store it in a plastic container
15. Use gloves while handling fruits. Else it will decay.
16.Always follow the steps and measurements except when a
customer has any special request.
17.Wash the jar with water after each use. Deep wash every 2
hours.
18.Maintain the jar and blender in the best possible condition as we
handle juices. Unclean jar passes a foul smell onto the juice
19.Cut the mentioned pieces of dates and fig into even small bits
before putting in jar
20.Frozen fruits will be very hard to blend hence blend it properly
before serving
21.When Nuts and kelloggs are used, just use the pulse
button/switch in the blender for 5 secs. Both products should just
mix and not blend
22.Strain the juices which have pomegranate, green grape and
black grape. If grapes are seedless no need to strain
23.While straining make sure seeds are filtered and the juice is
extracted fully.
24.Always check the taste of the drink before serving
25.Juices that have watermelon, pineapple, lemon, kiwi, grapes,
orange, strawberry will form froth while pouring which makes the
glass/cup look full. Wait and pour the full juice.
INSTRUCTIONS
26. Nuts and kelloggs, if added to juice, tend to stay at the bottom
of the jar while pouring onto a glass/cup. Make sure nuts and
kelloggs and completely transferred to the customer
27. For salt always use only finger pinch measurement wherever
mentioned
28. While taking orders listen to customer instructions carefully as
they may have some special request and few may be allergic to
few fruits.
29. Always use weighing machine to measure ice cream
30. Below are the spoons that are used and their measurement
levels
MILK & WATER CUP

Cup name-½ cup 60 ml

INSTRUCTIONS
MEASUREMENTS FOR MILK AND WATER CUP AS PER RECIPES

Each measurement for milk/water that are used in the recipes

are marked above.
0.25 is 25% of the cup
0.5 is 50% of a filled cup. A physical line marked to indicate
50% is present both inside and outside of the cup itself, the
above red line is drawn over the same line. The line can be
clearly seen in real time.
0.75 is 75% of a filled cup. 0.75 is approximately present as
marked above, which comes just at the base of the curved ear
portion of the cup
1 cup is a fully filled cup till brim
INSTRUCTIONS
SWEETENER SPOON Measurements for sweetener

SPOON NAME-¼ TEASPOON spoon as per recipes

Each measurement for the sweetner that is used in the recipes are
marked above.
0.5 is 50% of the spoon, which is marked physically by an inner
curvature in the real spoon. It is also marked above
1 spoon is a full spoon filled till brim only. Do not take extra like a
small heap, It should be level till brim.
INSTRUCTIONS
NUTS SPOON

Use a normal teaspoon for nuts

0.5 is half teaspoon
1 is a full teaspoon
Fruit/Kellogg’s cup Measurements if fruit/kellogg's cup

INSTRUCTIONS
0.25 is 25% filled cup as marked above

0.50 is 50 % filled cup
0.75 is a 100% filled cup till brim for fruit. Unlike other
measurements for fruit alone a 0.75 means a cup filled to
brim
For Kellogg's only 0.25 and 0.50 measurements are required.
If a customer requests extra add another 0.25 cup.
For fruit measurement alone, 1 cup for fruit measurement
means a cup filled till a small heap is formed as represented
below.
Meat storage
Store meat away from vegetables and other veg products
Keep a separate freezer for non veg storage
Do not use the meat with bare hands
Always store the meat in freezer not in fridge
While opening the store take the meat outside for it to
defreeze(thaw)
Handle the meat in a hygienic way
Do not use the meat or any ingredient past shelf life
Store the marinated meat in fridge
Marinate only small portions
Label the date of marination in containers
Use different vessels for veg and non veg
Give the best possible quality to the customer
Follow best hygiene practices
Clean the kitchen everyday to maintain quality and
cleanliness
SMOOTHIES & MILKSHAKES
EQUIPMENT LIST
1.BLENDER
2.DEEP FREEZER BLENDER
3.REFRIGERATOR JTC OMNIBLEND
VITAMIX BLENDER - NOISE REDUCTION
4.CITRUS JUICER
DEEP FREEZER
VOLTAS DEEP FREEZER
BLUE STAR
SIZE OF YOUR CHOICE
REFRIGERATOR
OF YOUR CHOICE
FOOD
EQUIPMENT LIST
1. DEEP FRYER
2. MICROWAVE OVEN
3. SANDWICH GRILLER
4. PIZZA OVEN
5. WAFFLE MACHINE
6. INDUCTION STOVE
7. KITCHEN VESSELS
8. SS WORKING TABLES
01 MILKSHAKE
RECIPES
01 MILKSHAKES
RECIPE
ITEM PROCEDURE
MILKSHAKES
1. Put 2 scoops of vanilla ice cream into
the jar
2. Pour 100 ml of milk into the jar
1 VANILLA SHAKE 3. Pour 30 ml or 2 pump of vanilla syrup
4. Close the lid and blend for 20 seconds
5. Pour the milkshake into glass mug and
serve
1. Put 2 scoops of butterscotch ice cream
into the jar
BUTTERSCOTCH 2. Pour 100 ml of milk into the jar

2
SHAKE 3. Close the lid and blend for 20 seconds
serve
1. Put 2 scoops of strawberry ice cream
into the jar
STRAWBERRY 2. Pour 100 ml of milk into the jar

3
SHAKE 3. Close the lid and blend for 20 seconds
serve
01 MILKSHAKES
RECIPE
1. Put 2 scoops of chocolate ice cream into
the jar
4 Choco 3. Pour 30 ml choco syrup into the jar
serve
the jar
3. Pour 20 ml of choco syrup

5 Oreo
4. Put 2 pcs of oreo biscuit
serve
01 MILKSHAKES
RECIPE
the jar

6 Nutella
4. Put 2.5 teaspoon of nutella
serve
the jar
7 Kit kat
4. Put 3 pcs of kitkat
serve
the jar
8 Brownie 4. lose the lid and blend for 20 seconds
5. Put 30 grams of brownie
serve
01 MILKSHAKES
RECIPE
the jar
9 Red Velvet 3. Pour 30 ml or 2 pump of red velvet syrup
serve
the jar
10 Peanut Butter 3. Put 2 teaspoon full of peanut butter
serve
01 MILKSHAKES
RECIPE
1. Put 2 scoops of vanilla ice cream into the
jar
11 Blueberry 3. Pour 30 ml of blueberry puree
serve
jar
12 Mango 3. Pour 30 ml of mango puree
serve
jar

White
13 3. Put 30 grams of white compound
Chocolate
serve
01 MILKSHAKES
RECIPE
jar
Seaside 3. Put 2 teaspoon full of salted caramel

14
Caramel paste
serve
jar
Tropical 3. Pour mango puree 15 ml and lychee puree

15
holiday 15 ml
serve
02 MOJITO
RECIPES
02 MOJITO
RECIPES
MOJITOS PROCEDURE
1. Cut lemon in small dices
2. Put 3 pcs of diced lemon into the
cocktail mixer
3. Put 4 pc of mint leaves
4. Muddle it
1 Virgin mojito 5. Squeeze1/2 pc of lemon into the mixer
6. Put 3 ice cubes
7. Pour 30ml of Mojito mint syrup
8. Pour Sprite/7UP till neck
9. Mix with bar spoon or shake it
10. Pour it in glass mug and serve
2. Put 3 pcs of diced lemon into the
cocktail mixer
4. Muddle it
5. Squeeze1/2 pc of lemon into the

Blue Pacific
2 cocktail mixer
mojito
6. Put 3 ice cubes
8. Pour 30ml of Blue curacao syrup

02 MOJITO
RECIPES
2. Put 3 pcs of diced lemon into the cocktail
mixer
4. Muddle it
5. Squeeze1/2 pc of lemon into the cocktail
3 Strawberry mojito mixer
6. Put 3 ice cubes
8. Pour 30ml of strawberry syrup
mixer
4. Muddle it
4 Mango mojito mixer
6. Put 3 ice cubes
8. Pour 30ml of mango syrup

02 MOJITO
RECIPES
mixer
4. Muddle it

Watermelon
5 mixer
mojito
6. Put 3 ice cubes
8. Pour 30ml of watermelon syrup
mixer
4. Muddle it

Green Apple
6 mixer
mojito
6. Put 3 ice cubes
8. Pour 30ml of green apple syrup

02 MOJITO
RECIPES
mixer
4. Muddle it
7 Peach mojito mixer
6. Put 3 ice cubes
8. Pour 30ml of peach syrup
mixer
4. Muddle it

Raspberry
8 mixer
mojito
6. Put 3 ice cubes
8. Pour 30ml of raspberry syrup

02 MARGARITA
RECIPES
02 MARGARITAS
RECIPE
SYRUP PREPARTION
1. Equal amount of sugar and water in a
vessel(2 cups sugar and 2 cups
Sugar Syrup water)

1
preparation 2. Add lemon slice to the vessel
3. Boil till thick consistency
4. Let it cool
1. Take a 6 ltr jug or can
2. Pour Water 5 litre
3. Put 3 tablespoon of Salt
4. Pour 600 ml Real orange juice

Sweet and Sour
5. Pour 600ml Sugar syrup
2 syrup
6. Pour 300 ml Lemon fruit syrup
preparation
7. Mix ingredients with ladle (Balance
ingredients by adding any of the
above ingredients till sweet and sour
taste)
02 MARGARITAS
RECIPE
1. Pour 150 ml of Sweet & sour syrup to
cocktail mixer
2. Pour 15 ml Lemon juice
3. Pour 10 ml Sugar syrup
4. Put 3 pc ice cube
5. Close the mix and shake well with hand
or use machine mixer

1 Lemon margarita
6. Slice 1 thin pc of lemon
7. Rub the lemon on the cocktail glass rim
8. Rub salt on the wet glass rim
9. Use cocktail strainer to pour the
margarita into the cocktail
glass(remove old ice cube)
10. Put 2 pc ice cube into the glass
cocktail mixer
3. Pour 30 ml peach syrup
4. Pour 10 ml Sugar syrup
6. Close the mix and shake well with hand
2 Peach margarita or use machine mixer

02 MARGARITAS
RECIPE
cocktail mixer
3. Pour 30 ml watermelon syrup
5. Close the mix and shake well with
Watermelon hand or use machine mixer

3
margarita 6. Slice 1 thin pc of lemon
cocktail mixer
3. Pour 30 ml real orange juice
4. Pour 30 ml strawberry syrup
6. Close the mix and shake well with

Strawberry
4 hand or use machine mixer
margarita

02 MARGARITAS
RECIPE
cocktail mixer
4. Pour 30 ml raspberry syrup
Raspberry 6. Close the mix and shake well with hand or

5
margarita use machine mixer
10. Use cocktail strainer to pour the margarita
into the cocktail glass(remove old ice cube)
cocktail mixer
5. Close the mix and shake well with hand or
Fruit Punch use machine mixer

6
margarita 6. Slice 1 thin pc of lemon
9. Use cocktail strainer to pour the margarita
into the cocktail glass(remove old ice cube)
11. Top the drink with 10ml watermelon syrup

03 COLD COFFEE
RECIPE
03 COLD COFFEE
RECIPE
Put 2.5 spoons of Coffee powder into the
jar
Put 2.5 scoop of Vanila ice cream

Classic Cold
1 Pour 200 ml milk
Coffee
Blend for 20 seconds
Pour it in tall glass
Top with 2 ice cubes and serve
jar
Cold Cafe Pour 200 ml milk

2
Mocha Pour chocolate sauce 40 ml
jar
Cold Nutella Pour 200 ml milk
3
coffee Pour chocolate sauce 40 ml
Put 2 teaspoons of nutella

03 COLD COFFEE
RECIPE
1. Put 2.5 spoons of Coffee powder into the
jar
2. Put 2.5 scoop of Vanila ice cream
Cold
3. Pour 200 ml milk
4 brownie
4. Pour chocolate sauce 40 ml
coffee
5. Put 2 pc of brownie
6. Pour it in tall glass
7. Top with 2 ice cubes and serve
1. Put 2.5 spoons of Coffee powder into the
jar
2. Put 2.5 scoop of Vanila ice cream
Cold oreo 3. Pour 200 ml milk
5
coffee 4. Pour chocolate sauce 40 ml
5. Put 3 pc of oreo
6. Pour it in tall glass
7. Top with 2 ice cubes and serve

04 HOT CHOCOLATE
RECIPE
04 HOT CHOCOLATE
RECIPE
HOT
CHOCOLATE
Take 30 gm dark chocolate
compound in a coffee/tea mug

1 Hot chocolate
Microwave it for 1 min
Add boiled milk with foam and mix
Take 30 gm dark chocolate
compound in a coffee/tea mug
Hot choco
2 Microwave it for 1 min
brownie
Add boiled milk with foam and 1 pc
crushed brownie and mix

05 TEA
RECIPE
05 TEA
RECIPE
TEA
5 gm cardamom
2 gm cloves
3 gm cinnamon
1.5 gm fennel seeds
1 Tea masala 1/2 tsp pepper
1/3 large nutmeg
2 petal star anise
Put all the ingredients in mixer and blend
till fine powder consistency
Boil water 200ml in a vessel
Pour the water in a tea mug

2 Green tea
Dip green tea bag
Add honey to taste and stir well
Boil water 200ml in a vessel
Pour the water in a tea mug
Add 2 tsp tea powder
Squeeze 1/2 pc lemon in the mug

3 Lemon tea
Strain the tea and pour in tea mug
Add 2 pc mint leaf
Add preferred sweetner to taste and stir
well
05 TEA
RECIPE
Boil 1/4 cup (approx. 60 ml) Water in a vessel
Add 2 teaspoons Tea Powder
Add 1 cup (250 ml) Milk to the boiling tea
powder
Add 3 teaspoons Sugar

4 Breakfast tea
Boil it well
Strain the tea and serve in mug
Serves 2
Boil 1/4 cup (approx. 60 ml) Water in a
vessel
Add 2 teaspoons Tea Powder
Add 1/2 teaspoon of prepared tea masala
Add 1 cup (250 ml) Milk to the boiling tea
powder
5 Masala tea
Add 3 teaspoons Sugar
Boil it well
Strain the tea and serve in mug
Serves 2
06 SMOOTHIES
RECIPE
06 SMOOTHIES
RECIPE
BEGINNER
SMOOTHIES
1. Add 1.5 cup water to the jar
2. Add 2.5 cup watermelon
Watermelon 3. Squeeze 1/2 pc lemon

1
energy 4. Add 2 sp sweetner
5. Close the lid of the jar
6. Blend for 20 seconds
2. Add 2.5 cup pineapple
3. Squeeze 1/2 pc lemon
4. Add 2 sp sweetner
2 Pineapple hour
5. Add 3 pc mint leaves
6. Put 3 Pinch of salt
2. Add 1.25 cup milk
3. Add 1.5 cup banana

3 Banana Blast
4. Add 1 sp sweetner

06 SMOOTHIES
RECIPE
1. Add 2 cup water to the jar
2. Add 2.25 cup Chikoo
4 Chikoo Lover 3. Add 1 sp sweetner
2. Add 0.75 cup milk
Muskmelon 3. Add 2 cup muskmelon

5
summer 4. Add 2 sp sweetner
2. Add 2.25 cup apple
3. Add 4 pc mint leaf
6 Apple & Mint 4. Add 2 sp sweetner
5. Add 3 pinch salt

06 SMOOTHIES
RECIPE
Add 2 cup water to the jar
Add 2 cup papaya
Add 0.75 cup pineapple

7 Papaya fuel
Add 1 sp sweetner
Close the lid of the jar
Blend for 20 seonds
Add 1.5 cup water to the jar
Add 3.25 cup pomegranate
close the lid and blend fo 20
seconds
Strain and remove seeds from the
extract
8 Pomo extract
Pour back the extract in jar
Squeeze 1/2 lemon
Add 2 sp sweetner
Add 1 pinch of salt
Close the lid
Add 1.25 cups water to the jar
Add 12 cubes of frozen orange juice
Squeeze 1/2 lemon
9 Orange booster Add 1.5 sp sweetner
Add 1 pinch salt
Close the lid and blend for 20
seconds
06 SMOOTHIES
RECIPE
Add 1.75 cup mango
10 Mango king Add 2 sp sweetner
Close the lid
Add 1.75 cup kiwi
Add 2 sp sweetner
11 Kiwi magic
Add 1 pinch salt
Close the lid
Add 0.5 cup milk
Strawberry Add 2 cup strawberry

12
paradise Add 2 sp sweetner
Close the lid

06 SMOOTHIES
RECIPE
SMOOTHIE
FREAKS ZONE
Add 0.75 cup watermelon
1 Ying Yang Add 2 sp sweetner
Add 1 pinch salt
Close the lid
Add 1.5 cup milk
Add 3 pc dates(without seeds)
Add 1.75 cup chikoo
Close the lid

2 Chikoo desert
Open the lid
Add 1 sp nuts
Close the lid
Pulse the blender(5 seconds)
Pour into glass
Top with nuts-1 sp

06 SMOOTHIES
RECIPE
Add 1.5 cup milk to the jar
Add 1 cup apple
Add 0.75 cup muskmelon
Add 1 sp sweetner
Close the lid

3 6:00 AM
Open the lid
Add 0.5 cup kelloggs
Close the lid
Add 1.5 cup green grape
Add 0.5 cup black grape
Close the lid
Open the lid
Strain if grapes have seed

4 Grape basket
Pour the extract back in jar
Add 0.5 cup kiwi
Add 2 sp sweetner
Add 2 pc mint leaf
Add 1 pinch salt
Close the lid

06 SMOOTHIES
RECIPE
Add 1.25 cup apple
Add 0.5 cup beetroot

Apple Beet
5 Add 0.25 cup carrot
Carrot
Add 1 sp sweetner
Close the lid
Close the lid
Open the lid

6 Red Riding Hood
Strain the juice
Add 2 sp sweetner
Close the lid
Add 1 cup water to the
Add 10 cubes of frozen orange
Add 1 cup watermelon
Add 1 pc mint leaf

7 Orange cooler
Add 2 sp sweetner
Add 1 pinch salt
Close the lid

06 SMOOTHIES
RECIPE
Add 2 cup water to the jar
Add 2 pc fig
Add 2 pc dates
Add 0.75 cup apple
Add 0.25 cup chikoo
Add 0.25 cup strawberry
Close the lid

8 Star studded
Open the lid
1 tsp nuts
Close the lid
Pour it in a glass
Top with nuts-1 tsp

9 Tropical Dance
Add 2 sp sweetner
Add 1 pc mint leaf
Close the lid

06 SMOOTHIES
RECIPE
Add 1 cup watermelon

10 Berry twist
Add 2 sp sweetner
Close the lid

06 FRUIT SHAKES
RECIPE
FRUIT SHAKES
Add 1.5 cup banana
Close the lid

1 Banana
Open the lid
Add 110 gram vanilla ice cream
Close the lid
Add 1 sp sweetner
Close the lid
2 Watermelon Blend for 20 seconds
Open the lid
Close the lid

06 FRUIT SHAKES
RECIPE
Add 1 sp sweetner
Close the lid
3 Muskmelon Blend for 20 seconds
Open the lid
Close the lid
Add 1.5 cup apple
Add 1 sp sweetner
Close the lid
4 Apple Blend for 20 seconds
Open the lid
Close the lid

06 FRUIT SHAKES
RECIPE
Add 1 sp sweetner
Close the lid
5 Black Grape Open the lid
Close the lid
Add 1 cup milk to the jar
Add 1.75 cup green grape
Add 1 sp sweetner
Close the lid
6 Green Grape Open the lid
Close th lid

06 FRUIT SHAKES
RECIPE
Add 1 sp sweetner
Close the lid

7
Pomegranate Open the lid
Strain
Close the lid
Add 3 pc dates
Add 2 pc fig
Close the lid
Open the lid
8 Close the lid

Lawrence of Arabia
Open the lid
Add 2 tsp nuts
Close the lid
Open the lid
Pour it in the glass
Top with nuts-1 sp

06 FRUIT SHAKES
RECIPE
Add 1.5 cup chikoo
Add 1 sp sweetner
Close the lid
9 Chikoo Blend for 30 seconds
Open the lid
Close the lid
Add 0.75 cup apple
Add 0.5 cup chikoo
Add 1 sp sweetner
Close the lid
Open the lid

10 Mad House
Close the lid
Open the lid
Add 0.5 cup kellogss
Close the lid
Open the lid
Pour it in a glass
Top with nuts-1 tsp

06 FRUIT SHAKES
RECIPE
Add 1.25 cup mango
Add 2 sp sweetner
Close the lid
11 Mango Blend for 25 seconds
Open the lid
Close the lid
Add 1 sp sweetner
Close the lid
12 Strawberry Blend for 20 seconds
Open the lid
Close the lid
Add 1.5 cup kiwi
Add 1 sp sweetner
Close the lid

13 Kiwi
Open the lid
Close the lid

06 FRUIT SHAKES
RECIPE
Add 2 pc dates
Add 2 pc fig
Add 0.75 cup avocado
Close the lid
Open the lid
14 Avocado Close the lid
Open the lid
Add 1 sp nuts
Close the lid
Open the lid
Pour it in a glass
Top with nuts-1 tsp
Add 1.5 cup dragon fruit
Add 1 sp sweetner
Close the lid
15 Dragon Fruit Blend for 20 seconds
Open the lid
Close the lid

SMOOTHIES, MILKSHAKES
STOCKLIST
Item Quantity
Banana 3kg
Watermelon 3 nos
Chikoo 3 kg
Muskmelon 3 kg
Apple 3 kg
Black Grape 3 kg
Green Grape 3 kg
Pomegranate 3 kg
Orange 3 kg
Pineapple 3 nos
Mango 3 lg
Strawberry 3 kg
Avocado 3 kg
Dragon Fruit 3 kg
SMOOTHIES, MILKSHAKES
STOCKLIST
Item Quantity
Kiwi 3 kg
Papaya 1 no
Dates 3 kg
Carrot 2 kg
Beetroot 2 kg
Dry fig 3 kg
Kelloggs special K 1 box
Nandhini UHT or Amul Gold or

3 case
Amul taaza
Lyta Stevia 3 jar
Vanilla ice cream 5 nos
Mint 1 bunch
Lemon 20 nos
Cashew 2 kg
Almond 2 kg
Salt 500 gms

THE SUPREME
FOOD
SERIES
07 MARINATION TECHINQUES
Marinations PROCEDURE
Oil 200 ml
Garlic 50gm
Chicken breast 1 kg
Thyme 10 gram
Salt 1.5 tbsp
Pepper to taste
Add garlic, thyme , salt and pepper in a bowl
Add little oil and mix the ingredients
Coat the chicken with the mixture
Grilled Place the chicken in a tray
chicken Pour the remaining oil
marination Keep the tray in oven
(M1) Bake the ingredients in the oven for 15-20 mins
Chop and use based on requirement
OR
Boil water in a vessel
Add salt and pepper to the boiling water
Add garlic and thyme
Add the chicken breast
Pour 2 tbsp oil
Boil till cooked tender

07 MARINATION TECHINQUES
Chicken breast -1 kg
Chilli powder-10 g
Coriander powder-15 g
Chicken 65 masala-10 g
Ginger garlic paste-20 g
Turmeric-5 g
Egg-1 no
Spicy Salt-10 g
chicken
marination Take a bowl
(M2) Add chilli powder, coriander powder, chicken 65
masala
Add ginger garlic paste, turmeric, salt and egg
Add water to get batter consistency
Coat the diced chicken boneless breast with the
masala
Place it in the refridgerator for 5 hours minimum
Use based on requirement

08 FINGER BITES
RECIPES
08 FINGER BITES
RECIPES
Finger bytes
Take 140 grams for fries

Fry it in hot oil till golden brown in a fryer
Put it in a bowl
Seasonings( As per order)

Regular - 3 pinches of salt
Piri Piri -30 gm of piri piri seasoning spirnkled on fries
,shaken well and served
BBQ- 30 gm for bbq seasoning spirnkled on fries
Cajun- 30 gm for cajun seasoning sprinkled on fries
Cheese toppings(As per order)

French fries
Amul cheese (regular)60 g grated on top of fries and
heated in oven for 40 seconds
Cheddar 60 gm grated on top of fries and heated in
oven for 40 seconds
Parmesan 80 gm grated on top of fries and heated in
oven for 40 seconds
Jack 60 gm grated on top of fries and heated in oven
for 40 seconds
Dip in a bowl(As per order)

Dip 20 gms(Chipotle, Cheese jalapeno, Tandoor,
Mayo, Mint mayo, Chilli garlic, makhni)

08 FINGER BITES
RECIPES
Dice onion 100g, tomato 10g, green chilli 10g,
coriander 10g into small dices
Put Onion 100g in a bowl
Add Tomato 10g
Salsa Add Green chilli 10g
Add Coriander 10g
Squeeze Lemon juice 5ml
Put Tomato ketchup 50g
Put Tomato sauce 50g
Mix well
Put Nacho chips 180 gm in a serving bowl
Put Cheese jalapeno sauce 15 gm in a dip bowl

Nachos
Put Salsa dip 30 gm in a dip bowl
Serve
09 SANDWICH
RECIPES
09 SANDWICH
RECIPES
Sandwich
Sandwich bread 3 pc
Corn 20 gms
Chopped Onion 10 gms
Chopped Bell pepper 10 gms
Boiled carrot 10gms
Boiled broccoli 5 gms
Zucchini 5 gms
Mayonnaise 20 gm
Chilli garlicsauce 20 gms
Take 3 pc sandwich bread
Squeeze mayonnaise on all slices from end to
end
Corn Veggie Keep one slice aside

1
Sandwich Keep the sweet corn in 2 slices
Keep chopped onion in 2 slices
Keep the chopped bell pepper in 2 slices
Keep the boiled carrot in 2 slices
Keep the broccoli and zucchini
Squeeze chilli garlic sauce on both slices
from end to end
Stack both slices on top of each other with
the ingredients facing upwards
Close the stack with 3rd slice with
mayonnaise facing the inside
Grill using sandwich griller till bread turn
mildly crispy
09 SANDWICH
RECIPES
Take 2 Sandwich bread
Apply Mayonnaise 10 gm in each slice

Grilled
Grate 80 gms mozzarella and stuff in between
2 Cheese
2 slices
Sandwich
Grill in a sandwich griller till the bread layer
turns mildly crispy and the cheese starts to melt
3 pc sandwich bread
Diced Paneer 100 gms
Makhni sauce 20 gms
Mayonnaise 20 gms
Chopped Chopped Onion 10 gms
Bell pepper 10 gms
end
Paneer Keep one slice aside
3 Makhni Keep the paneer in 2 slices
Sandwich Keep chopped onion in 2 slices
Squeeze makhni sauce on 2 slices from end to
end
Stack both slices on top of each other with the
ingredients facing upwards
Close the stack with 3rd slice wth mayonnaise
facing the inside
Grill using sandwich griller till bread turn mildly
crispy
09 SANDWICH
RECIPES
3 pc sandwich bread
Diced Paneer 100 gms
Malai tikka powder 5 gm
Mayonnaise 20 gms
Chopped Bell pepper 10
end
Paneer Malai
4 Keep one slice aside
Sandwich
Keep the paneer in 2 slices
Sprinkle malai tikka powder on 2 slices
facing the inside
crispy
09 SANDWICH
RECIPES
3 pc sandwich bread
Mushroom100 gms
Mayonnaise 20 gms
Oil
Salt
Pepper
Pour oil in a saucepan
Chop the mushroom and add it to the pan
Add a pinch of salt and pepper
Cook for 5 mins till mushroom turns soft

Mushroom
5 Malai
Sandwich
end
Keep one slice aside
Keep the cooked mushroom in 2 slices
Sprinkle malai tikka powder on 2 slices
facing the inside
crispy
09 SANDWICH
RECIPES
3 pc sandwich bread
Chopped Mushroom100 gms
Makhni sauce 20 gms
Mayonnaise 20 gms
Oil
Salt
Pepper
Pour oil in a saucepan
Chop the mushroom and add it to the pan
Add a pinch of salt and pepper
Cook for 5 mins till mushroom turns soft

Mushroom
6 Makhni
Sandwich
Squeeze mayonnaise on all slices from end to end
Keep the cooked mushroom in 2 slices
Squeeze makhni sauce on 2 slices from end to
end
facing the inside
crispy
09 SANDWICH
RECIPES
Sandwich bread 3 pc
Baked chicken(M1) 20 gms
Mayonnaise 20 gm
Chilli garlic sauce 20 gms

Chicken
7 grilled
Keep the baked chicken in 2 slices
sandwich
Squeeze chilli garlic sauce on both slices from end
to end
Close the stack with 3rd slice with mayonnaise
facing the inside
crispy
09 SANDWICH
RECIPES
Sandwich bread 3 pc
Mayonnaise 20 gm
Makhni sauce 20 gms

Chicken
8 makhni
Keep the baked chicken in 2 slices
sandwich
Squeeze makhni sauce on both slices from end to
end
Close the stack with 3rd slice with mayonnaise
facing the inside
crispy
09 SANDWICH
RECIPES
Sandwich bread 3 pc
Mayonnaise 20 gm
Chicken Keep one slice aside
9 malai Keep chopped onion in 2 slices
sandwich Keep the baked chicken in 2 slices
Sprinkle malai tikka powder on both slices from end to
end
Close the stack with 3rd slice with mayonnaise facing
the inside
Grill using sandwich griller till bread turn mildly crispy

09 SANDWICH
RECIPES
Sandwich bread 3 pc
Spicy chicken(M2) 20 gms
Mayonnaise 20 gm
Maida-10 grams
Cornflour-10 grams
Water
Panko bread crumbs-50 grams

Crispy
1O chicken
Mix maida and cornflour in a bowl
sandwich
Add water and mix it till batter consistency
Dip the spicy chicken marinated chicken in
the batter
Put panko bread crumbs in a bowl
Coat the battered chicken in the panko
crumbs
Fry the chicken in oil fryer
Chop the fried chicken into small pieces

09 SANDWICH
RECIPES
end
Keep the fried chicken in 2 slices

Crispy
Squeeze chipotle sauce on both slices from
chicken
end to end
sandwich
Stack both slices on top of each other with
the ingredients facing upwards
Close the stack with 3rd slice with
mayonnaise facing the inside
Grill using sandwich griller till bread turn
mildly crispy
09 SANDWICH
RECIPES
2 pc sandwich bread
Nutella
11 Apply nutella on each slice
toast
Grill till bread becomes mildly crispy
2 pc sandwich bread
Strawberry
Apply nutella on one slice
12 nutella
Apply strawberry spread on one slice
toast
Grill till bread becomes mildly crispy
10 WRAPS
RECIPES
10 WRAPS
RECIPES
Wraps
1 pc 8 inch tortilla Wrap
Chopped Onion 5 gm
Boiled chopped Carrot 5 gm
Chopped Garlic 2 gm
Chopped Zucchini 5 gm
Lettuce 20 gm
Boiled chopped Broccoli 5 gm
Chopped Bell pepper 5 gm
Chipotle sauce 5-10 gm
Mayonnaise 10 gm
1 Veg Wrap
Place the wrap flat
Squeeze mayonnaise on one side of the wrap
from end to end
Speard the lettuce and place it on the wrap
Keep chopped onion, carrot, zucchini, broccoli
and bell pepper
Sprinkle the finely diced garlic
Squeeze chipotle sauce from end to end
Roll the wrap tight
Add little butter to a flat tawa or saucepan
Place the wrap and cook evenly on all sides

10 WRAPS
RECIPES
Diced paneer 50 gm
Chopped Onion 5 gm
Tikka powder 5 gm
Chopped Garlic 2 gm
Lettuce 20 gm
Mayonnaise 10 gm
Paneer
2
tikka wrap Place the wrap flat
from end to end
Keep chopped onion, zucchini and bell pepper
Keep diced paneer
Roll the wrap tight

10 WRAPS
RECIPES
Diced paneer 50 gm
Chopped Onion 5 gm
Tikka powder 5 gm
Chopped Garlic 2 gm
Shredded mozarella cheese 30 gm
Lettuce 20 gm
Mayonnaise 10 gm
Paneer and
3 mozzarella
Place the wrap flat
wrap
from end to end
Keep diced paneer
Sprinkle the shredded mozarella
Roll the wrap tight

10 WRAPS
RECIPES
Diced grilled chicken (M1) 50 gm
Chopped Onion 5 gm
Chopped Garlic 2 gm
Lettuce 20 gm
Mayonnaise 10 gm
Chicken
4 Place the wrap flat
wrap
from end to end
Keep grilled chicken
Roll the wrap tight

10 WRAPS
RECIPES
Spicy chicken (M2) 50 gm
Chopped Onion 5 gm
Chopped Garlic 2 gm
Lettuce 20 gm
Mayonnaise 10 gm
Maida 10 gm
Crispy Cornflour 10 gm
5 chicken Panko bread crumbs 50 gm
wrap
Dip the spicy chicken marinated chicken in the
batter
Coat the battered chicken in the panko crumbs

10 WRAPS
RECIPES
Place the wrap flat
from end to end

Crispy chicken
wrap
Keep crispy chicken
Roll the wrap tight

10 WRAPS
RECIPES
Spicy chicken (M2) 50 gm
Chopped Onion 5 gm
Chopped Garlic 2 gm
Lettuce 20 gm
Shredded mozarella cheese 30 gm
Mayonnaise 10 gm
Maida 10 gm
Cornflour 10 gm
Panko bread crumbs 50 gm
Smoky BBQ Smoky bbq sauce 20 gm

6
chicken wrap
Dip the spicy chicken marinated chicken in
the batter
Coat the battered chicken in the panko
crumbs
Put the small pieces in a bowl
Add 10 gm smoky BBQ sauce and mix well

10 WRAPS
RECIPES
Place the wrap flat
Squeeze mayonnaise on one side of the
wrap from end to end
Speard the lettuce and place it on the
wrap
Keep chopped onion, zucchini and bell

Smoky BBQ
pepper
chicken wrap
Keep crispy chicken
Sprinkle shredded mozzarella cheese
Squeeze 10 gm smoky bbq sauce from end
to end
Roll the wrap tight

11 QUESADILLA
RECIPES
11 QUESADILLA
RECIPES
8 inch tortilla Wrap 2 pc
Boiled diced carrot 20 gm
Chopped Onion 10gm
Chopped Zucchini 10gm
VEG QUESADILLA Boiled chopped broccoli 20 gm
Mayo 30gm
Chipotle sauce 25 gm
Mozzarella cheese 40 gm
Cajun seasoning 20 gm
Oil 20ml
Salt
Pepper
Butter
Heat a sauce pan
Pour oil
Toss the chopped onion, carrot, bell pepper, zucchini and broccoli into
the pan
Add salt , pepper and cajun seasoning
Cook the veggies for 3-4 ins
Place a tortilla wrap flat
Squeeze mayonnaise from end to end on both slices
Keep other slice aside
Keep the tossed chopped onion, carrot, bell pepper, zucchini and
broccoli on one slice
Sprinkle grated mozzarella cheese
Place the other slice on top of the ingredients with mayonnaise facing
down
Take a sauce pan
Add little butter
Place the quesadilla
Cook till cheese starts to melt

11 QUESADILLA
RECIPES
Chopped Onion 10gm
Diced paneer 120 gm
Mayo 30gm
PANEER QUESADILLA Chipotle sauce 25 gm
Oil 20ml
Salt
Pepper
Butter
Heat a sauce pan
Pour oil
Toss the chopped onion, carrot, bell pepper, zucchini and broccoli
into the pan
Add the paneer
Add salt , pepper and cajun seasoning
Cook for 3-4 mins
Squeeze mayonnaise from end to end on one slice
Keep the tossed paneer and chopped onion ,bell pepper, zucchini on
one slice
Take the other slice and squeeze little mayonnaise
Place the other slice on top of the ingredients with mayonnaise facing
down
Take a sauce pan
Add little butter

11 QUESADILLA
RECIPES
Chopped Onion 10gm
Mushroom 150gm
Mayo 30gm
SMOKED MUSHROOM QUESADILLA Chipotle sauce 25 gm
Smoky bbq seasoning 15 gram
Oil 2 tbsp
Butter
Salt
Pepper
Heat a saucepan
Add oil
Add the chopped onion ,bell pepper, zucchini
Add chopped mushroom
Add sat, pepper
Sprinkle 10 gm smoky bbq seasoning
Cook the veggies and mushroom for 3-4 mins till they are soft
Keep the cooked onion ,bell pepper, zucchini on one slice
Keep cooked mushroom on top
Sprinkle smoky bbq seasoning
Place the other slice on top of the ingredients with mayonnaise facing down
Take a sauce pan
Add little butter

11 QUESADILLA 8 inch tortilla Wrap 2 pc
Chopped Onion 10gm
RECIPES Chopped Bell pepper 10 gms
Baked chicken(M1) 120gm
Mayo 30gm
Chipotle sauce 25 gm
SMOKED CHICKEN QUESADILLA Mozzarella cheese 40 gm
Smoky bbq seasoning 15 gram
Oil 2 tbsp
Chilli flakes
Butter
Salt
Pepper
Heat a saucepan
Add oil
Add chopped onion ,bell pepper, zucchini
Add chopped chicken
Sprinkle10 gm smoky bbq seasoning
Squeeze 1 tbsp chipotle sauce
Add chilli flakes
Cook the veggies and chicken for 3-4 mins till they are soft
Keep the cooked onion ,bell pepper, zucchini on one slice
Keep cooked chicken on top
Sprinkle smoky bbq seasoning
Place the other slice on top of the ingredients with mayonnaise facing down
Take a sauce pan
Add butter
Cook till cheese strats to melt

12
TACOS
RECIPES
12 TACOS
RECIPES
Tacos
Hard shelled Taco 3 pc
Boiled red beans 150 gms
Lettuce 10 gms
Salsa 10 gms
Sour cream 10 gms
Jack cheese or amul cheese 10 gms
Classic Beans
1 and Greens Boil red beans in water till cooked
Tacos-3 pc Take 3 pc hard shelled tacos
Put jack or amul cheese at the base of tacos of
each tacos
Put red beans on top of cheese base
Put sour cream
Add finely chopped lettuce
Add salsa on top

12 TACOS
RECIPES
Hard shelled Taco 3 pc
Grilled chicken(M1) 150 gms
Lettuce 10 gms
Salsa 10 gms
Sour cream 10 gms
Jack cheese or amul cheese 10 gms
Cajun seasonig 10 gm
Oil
Heat a saucepan
Chicken tacos- Add 2 tbsp oil

2
3pc Add diced grilled chicken
Add cajun seaoning
Toss the chicken for 3-4 mins
Take 3 pc hard shelled tacos
Put jack or amul cheese at the base of each
tacos
Put cooked chicken on top of cheese base
Put sour cream
Add finely chopped lettuce
Add salsa on top

13 WAFFLE
RECIPES
13 WAFFLE
RECIPES
Waffle
Take a deep vessel
Put Maida 2kg
Add melted Butter 500g
Add Baking soda 30g
Add Baking powder 40g
Add Sugar 700gm
Waffle Batter Add Vanilla essence 40ml
Pour Milk 2600ml(2.6litre)
Add Salt 1 tsp
Add 12 eggs
Whisk using electric whisker till all ingredients
are mixed properly
Store it in fridge
13 WAFFLE
RECIPES
For Plain waffle- Take the batter in small bowl and mix well and
pour batter in machine mould
For Chocolate waffle- Mix 30 gm chocolate sauce with waffle

batter, stir well and pour it in machine mould
For Nutella waffle- Take the batter in small bowl and mix well
and pour batter in machine mould , once cooked apply nutella on
waffle before serving
For Oreo waffle- Crush 4 separate pc oreo biscuit and mix with
batter in a small bowl an pour it in machine mould
let the waffle cook till it turns mild golden brown
The outer layer should be mildly crispy and the inside should be
spongy
Serve with topping of choice or 20 gm whip cream and 20 gm
maple syrup in dip bowls
Quantity of toppings
Ice cream - 1 scoop on top of waffle
Brownie- 20 gm shredded on top of waffle
Blueberry/strawberry spread- 20 gm spreadon top of waffle
Banana- 1 full small banana or 1/2 big banana cut into slices and put
on top of waffle
Peanut butter - 20 gm spread on top of waffle
Choco chips- 20 gm sprinkled on top of waffle

14 BURGER
RECIPES
14 BURGER
RECIPES
INGREDIENTS
Veg patty 1 pc
Burger bun 1 pc
Sliced Gerkhins 15 gm
Sliced Tomato 15 gm
VEG BURGER Sliced onion 15 gm
Lettuce 30 gm
Cheese slice 1
Butter 10gm
Sour cream 15 gm
French fries 50 gm
Mayonnaise 20 gm
Chipotle 10 gm
Oil
14 BURGER
RECIPES
Fry the frozen veg patty in a oil fryer till
golden brown
Fry the french fries and season with salt
Cut the burger bun horizontally
Apply butter in both slices and toast for 1
min
Place cheese slice in fried patty and keep
in oven for 30 seconds
Apply mayonnasie in both slices of toasted
bun
Keep top slice of bun aside
Keep lettuce in bottom slice
Keep tomato 2 slices and onion 3
slices(medium circle slices)
Keep 2 slices of gherkins
keep the cheese topped patty
Squeeze chipotle sauce on top of patty
Put some sour cream
Close the burger with top bun
Serve with a small portion of regular fries

14 BURGER
RECIPES
Paneer 100 gram
Burger bun 1 pc
Sliced Tomato 15 gm
Sliced onion 15 gm
PANEER BURGER
Lettuce 30 gm
Cheese slice 1
Butter 10gm
French fries 50 gm
Mayonnaise 20 gm
Oil
14 BURGER
RECIPES
Cut the paneer into a whole 100 gram square block
Heat a saucepan
Pour some oil
Place the paneer
Spirnkle cajun seasoning on both sides
Place cheese slice on the paneer and close the pan with lid
Cook the paneer till cheese melts
Apply butter in both slices and toast for 1 min
Apply mayonnasie in both slices of toasted bun
Keep tomato 2 slices and onion 3 slices(medium circle slices)
keep the cheese topped paneer block

14 BURGER
RECIPES
Griled chicken breast(M1) 100 gram
Burger bun 1 pc
Sliced Tomato 15 gm
Sliced onion 15 gm
GRILLED CHICKEN
Lettuce 30 gm
BURGER
Cheese slice 1
Butter 10gm
French fries 50 gm
Mayonnaise 20 gm
Chipotle 10 gm
Oil
14 BURGER
RECIPES
Take grilled chicken breast(M1)
Heat a saucepan
Pour some oil
Place the chicken breast
Spirnkle cajun seasoning on both sides
Cook both the sides for 3-4 mins
Place cheese slice on one side and close the pan with lid
Take the breast out once cheese melts
Keep tomato 2 slices and onion 3 slices(medium circle slices)
keep the cheese topped chicken breast
Squeeze chipotle sauce on top of chicken

14 BURGER
RECIPES
Griled chicken breast(M1) 100 gram
Burger bun 1 pc
Sliced Tomato 15 gm
Sliced onion 15 gm
Lettuce 30 gm
Cheese slice 1
Fried piri piri chicken burger Butter 10gm
French fries 50 gm
Piri Piri seasoning 10 gm
Mayonnaise 20 gm
Chipotle 10 gm
Panko bread crumbs 40 gm
Maida 20 gm
Water
Oil
14 BURGER
RECIPES
Take grilled chicken breast(M1)
Mix maida with water to a batter consistency in a
bowl
Place panko bread crumbs in a bowl
Dip the chicken breast in batter
Coat the breast fully with panko bread crumbs
after dipping in batter
Fry the coated breast in oil fryer till it turns
golden brown(3-4 mins)
Take the breast out put it in a bowl and sprinkle
piri piri seasoning fully
Place cheese slice on one side and keep it oven
for 30 seconds
Take the breast out once cheese melts

Keep tomato 2 slices and onion 3 slices(medium circle
slices)
keep the cheese topped piri piri fried chicken breast
Squeeze chipotle sauce on top of chicken

FOOD STOCKLIST
Item Quantity
Chicken breast boneless 10 kg
Mccain veg patty 1 case
Mccain 11 mm fries 2 case
Gherkins 2 jar
Sour cream 2 bottle
Sumeru Frozen sweet corn 5 kg
Amul table butter(500 gm

15 kg
block)
Amul regular cheese block 10 kg
Monetary Jack cheese block 10 kg
Mozzarella 10 kg
Cornitos nacho crisps plain

1 case
institution pack
Chefs art piri piri sprinkle 5kg
Chefs art bbq mix 5kg
Chefs art cajun spice mix 5 kg
Maida 3 bag
Corn flour 5 kg
Veeba chipotle style dip 1 case
Veeba cheese jalapeno 1 case
Veeba tandoor sauce 1 case
Veeba eggless mayonnaise 1 case
Veeba mint mayonnaise 1 case
Veeba chilli garlic sauce 1 case

FOOD STOCKLIST
Veeba makhni sauce 1 case
Veeba salsa sauce 1 case
Sylvia baker professional

1 case
tomato ketchup
Paneer 15 kg
Plain Tortilla 8 inches 10 pkt
Suhana paneer tikka masala

5 kg
powder
Rajma beans 5 kg
Crispy Taco shells 5 pkt
Chilli flakes 5 kg
Chefs art malai tikka mix 5 kg
Whole black pepper 8 kg
Dukes hazelnut paste or

1 case
Nutella
Malas strawberry spread 3 kg
Baking soda 1 kg
Weikfield baking powder 2 kg
Sugar 10 kg
IFF vanilla essence 2 bottle
Amul gold Milk tetra pack 1L 5 case
Salt 5 kg
Gold winner oil tin 4 tin
Panko bread crumbs 8 pkt
Oreo biscuit 1 case
Cremica chocolate sauce 5 bottle
Kit kat 2 box

FOOD STOCKLIST
Sprig salted caramel 2 kg
Sundrop peanut butter 1kg
Sprite 2 L 5 case
Water bottle 1L 5 case
Marim bula or davinci vanilla

3 bottle
syrup
Monin or davinci strawberry

2 bottle
puree
Monin red berries puree 2 bottle
Monin blueberry puree 2 bottle
Monin Mango puree 2 bottle
Monin lychee puree 2 bottle
Marim bula mojito mint syrup 5 bottle
Marim bula blue curacao syrup 3 bottle
Marim bula strawberry syrup 3 bottle
Marim bula raspberry syrup 3 bottle
Marim bula mango syrup 3 bottle
Marim bula watermelon syrup 3 bottle
Marim bula Green apple syrup 3 bottle
Marim bula peach syrup 3 bottle
Real orange juice 5L
Taj mahal premium tea powder 4 kg
Taj mahal green tea dip bags 1 box
Lime fruit syrup 3 bottle
Blend express sweet and sour

3 kg
powder

FOOD STOCKLIST
Walnut 5 kg
Tabasco sauce 3 bottle
Choco chips 1 kg
American garden pancake

2 bottle
syrup
Red chilli powder 1 kg
Turmeric powder 1 kg
Garam masala 1 kg
Coriander powder 1 kg
Continental strong coffee
powder or Lavazza coffee 2 kg
bean puro gusto
Cardamom 200 gm
Cloves 200 gm
Cinnamon 200 gm
Honey 250 gm
Nutmeg 50 gm
Star anise 50 gm
Thyme fresh or dried 2 kg

FOOD STOCKLIST
DAILY PURCHASE
Egg 20 nos
Broccoli 3 kg
Zucchini 3 kg
Carrot 3 kg
Onion 3 kg
Peeled garlic 3 kg
Parsely 250 gm
Tomato 3 kg
Lettuce 2 kg
Mushroom 3 kg
3 colour bell pepper(Green,

3 kg
Yellow, Red)
Spring onion 2 kg
Coriander leaves 1 bunch
Ginger 100 gms
Lemon 2kg
Mint leaf 1 bunch
Banana 1 bunch
Sandwich square white

4 loaf
jumbo bread

FOOD STOCKLIST
Ice Cream 4L box
Vanilla 8 box
Butterscotch 2 box
Chocolate 4 box
Strawberry 2 box

FOOD STOCKLIST
Fruit smoohties stock list
Banana 3kg
Watermelon 3 nos
Chikoo 3 kg
Muskmelon 3 kg
Apple 3 kg
Black Grape 3 kg
Green Grape 3 kg
Pomegranate 3 kg
Orange 3 kg
Pineapple 3 nos
Mango 3 lg
Strawberry 3 kg
Avocado 3 kg
Dragon Fruit 3 kg
Kiwi 3 kg
Papaya 1 no
Dates 3 kg
Carrot 2 kg
Beetroot 2 kg
Dry fig 3 kg
Kelloggs special K 1 box
Nandhini UHT or Amul Gold

3 case
or Amul taaza
Stevia sweetner 3 jar

FOOD STOCKLIST
Vanilla ice cream 5 nos
Lemon 20 nos
Cashew 2 kg
Almond 2 kg
Thank you FOR YOUR PURCHASE
Thank you so much for your order. You made our day. We
hope you have a lovely day and see you again soon.
FOR YOUR FUTURE ENQUIRES CONTACT
[email protected]
+91-7305044401

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@theculinaryminds
BASE
SAUCES
The Best
ALFREDO
SAUCE (White sauce)
1batch
Ingredients:
80 gm maida
70 gm cornflour
15 gm powdered peppercorns
35 gm salt 2 L water(2kg in weight)
100 gm butter
80 gm chopped garlic
500 gm parmesan cheese
500 gm monterey jack
4L cooking cream or can be substituted with 2L
cream and 1L milk

The Best
ALFREDO
SAUCE
BY CULINARY MINDS
Instructions:
STEPS Pour butter in vessel/pot
Keep medium flame in burner
Add chopped garlic
Mix the maida, cornflour, powdered
peppercorns and salt in water and then
pour it in vessel/pot
Mix until thick consistency
Add parmesan cheese and jack cheese
Mix until thick
Add cooking cream or cream with milk
option
Mix well
Boil the sauce until thick consistency for
5-10 mins
Finally bring the sauce off flame and let it
cool
Store it in fridge/chiller
The Best
BECHAMEL
SAUCE (White sauce)
1batch
Ingredients:
300 gm maida
300 gm butter
4L milk
2L cooking cream
10 gm powdered peppercorns
Nutmeg powder
The Best
BECHAMEL
SAUCE
BY CULINARY MINDS
Instructions:
Pour butter vessel/pot
Keep in medium flame
Put maida into the warm butter
Mix well till the thick mix turn mild golden
brown
Now slowly add the milk and mix well ,
break the clumps evenly and mix well until
the mix is even and thick
Bring the mix to boil
Now add the cooking cream and mix well
Finally add the powdered pepper and a
pinch of nutmeg powder
Let the sauce to boil Finally bring it off
the flame and let it cool
The Best
BECHAMEL
SAUCE
You can use either alfredo sauce or bechamel

sauce in your pasta. It depends on how you
are going to set the cost of your end product.
The making cost of alfredo sauce is higher
than bechamel sauce
The Best
ARRABBIATA
SAUCE (Red sauce) 1batch
Ingredients:
6 kg whole tomato
100 gm fresh basil
50 gm fresh thyme
50 gm leeks
100 gm celery
400 gm canned tomato puree
400 gm canned tomato paste
5 gm butter 100 ml water

The Best
ARRABBIATA
SAUCE
BY CULINARY MINDS
Instructions:
STEPS Boil the whole tomato in water in a
big vessel
Once boiled remove it from flame and peel
the skin
Now grind the peeled tomato in a mixer to
make it into a puree
Now place a vessel/pot in the stove
Keep medium flame
Add butter
Add chopped garlic
Then add fresh basil, thyme, leeks and
celery
Saute the ingredients
Add the canned tomato puree and tomato
paste
Mix the ingredients well for 5-10 mins
Let the mix boil, make sure there is no raw
taste or smell
The Best
ARRABBIATA
SAUCE
BY CULINARY MINDS
Instructions:
Now add the tomato puree, mix well
Keep the flame in low
Let the sauce boil and bubble up for 5-10
mins
Now add water and mix well
Take the sauce off flame and let it cool
The Best
PESTO PASTE
SAUCE (Green sauce)
1batch
Ingredients:
150 gm fresh basil
50 gm cashew
50 ml olive oil
The Best
PESTO PASTE
SAUCE
BY CULINARY MINDS
Instructions:
STEPS Put all the ingredients in a mixer
Mix till paste consistency
Store the paste as it is in fridge/chiller or
Take a pan, pour little oil and saute the
paste.
Let it cool
Store it in fridge/chiller-This improves the
paste shelf life
The Best
TERIYAKI MIX
SAUCE ( 1batch)
Ingredients:
250 gm coriander powder
250 gm fresh coriander leaves
250 gm grated regular cheese
1kg packed teriyaki sauce

The Best
TERIYAKI MIX
SAUCE
BY CULINARY MINDS
Instructions:
STEPS Pour the teriyaki sauce in a vessel
Add coriander powder and coriander
leaves and mix well
Add grated regular cheese and mix even
The Best
CHILLI PASTE
FOR SPICY PASTA ( 1batch)
Ingredients:
I300gm long dry red chilli
10 gm oregano powder
Pinch of rosemary and thyme powder
100 ml oil
The Best
CHILLI PASTE
FOR SPICY PASTA
BY CULINARY MINDS
Instructions:
STEPS Take a vessel and boil the dry red
chilli
Let the chilli cool
Now put the chilli in mixer, add the oil and
mix into paste
Add a pinch of oil to a vessel
Add chopped garlic, oregano, rosemary
and thyme
Add the chilli paste and saute well
Mix all the ingredients well
Take it off flame and let it cool
Store it in freezer/chiller
The Best
PIZZA DOUGH ( 1batch)
Ingredients:
IS 1kg maida
5 gm sugar
20 gm salt
80 ml pomace olive oil
20 ml extra virgin olive oil
530 ml water
20 gm fresh yeast
10 gm dry yeast
6 gm gluten
The Best
PIZZA DOUGH
BY CULINARY MINDS
Instructions:
STEPS Take a deep vessel
Pour water and add dry yeast, fresh yeast
, and sugar and mix well
Close the vessel and let it rest till the
water is bubbled up(5-10 mins)
Take another bowl, put maida then add
salt, gluten and mix well
Now put the maida mix little by little in
the bubbled-up water slowly and start
mixing (or use a dough mixer)
Mix the ingredients well until the dough is
even and forms a stretchy texture
Once you get the dough consistency , pour
the pomace olive and start kneading the
dough with your hand
The Best
GARLIC BUTTER
BY CULINARY MINDS
Butter to toast garlic

bread(Garlic butter) 1 batch
INGREDIENTS
500 gm garlic butter 80 gm chopped

garlic
STEPS
Take a bowl and put semi solid consistency
butter
Add chopped garlic and mix well
Add chopped parsley if required
APPETIZERS
FIRST COURSE
TOMATO
BRUSCHETTA
Ingredients: Procedure:
Take bowl, add the chopped tomato

100 gm diced tomato
Add olive oil , salt and pepper to taste
5 pc sliced olive
and mix well
5 pc garlic bread(french loaf)
Apply Garlic butter and sprinkle olive
10 gm grated parmesan cheese
oil and toast the garlic bread in pizza
10 ml olive oil
oven
Salt
Now keep the tomato mix on top of
Pepper
each slice
Basil leaves
Sprinkle olive oil, parmesan cheese
Garlic bread
on each slice
Keep a basil leaf on each slice

PANNER
PESTO
BRUSCHETTA
Ingredients: Procedure:
Take a pan and keep in medium flame

5 pc garlic bread
Pour olive oil
35 gm pesto paste
Put the pesto paste, add paneer ,salt
50 gm diced paneer
and pepper to taste and toss well
Garlic butter
Keep it aside
Olive oil
Now apply garlic butter and sprinkle
Salt
olive oil in the garlic bread and toast it
Pepper
in pizza oven
Apply pesto paste on each bread and
keep the cooked paneer on top of each
slice
Sprinkle parmesan cheese on each slice
and serve
Corn Cheese Balls
Ingredients :
1 batch
1.2 kg grated mozarella cheese
15 nos medium size chopped
green chilly
1 bunch chopped coriander leaves
1 kg sweet corn kernel
2-3 bread loaf 2
200 gm pank bread crumbs

Corn Cheese Balls
Procedure:
1. STEPS
2. Take a large bowl Add grated cheese, chopped coriander, corn and green chilly
3. Mix well until all ingredients are mixed even
4. Take the bread and cut the sides to remove the crust
5. Take a small bowl with drinking water
6. Dip the bread slice in the water gently and press the excess water
7. Make the cheese mix into small balls to fit into the bread slice
8. Place the cheese ball in the middle of the slice and press the bread slice against
the cheese ball and roll it into balls
9. Now take a tray and put the bread crumbs
10. Now coat the rolled ball in the bread crumbs evenly
11. Shake off excess crumbs
12. Refrigerate or freeze for 30 mins for the balls to set before use
Now take the set corn cheese ball

Fry it in hot oil in deep fryer/deep pot till it turns golden brown(2-3mins)
Serve as whole or cut into half and serve
Popcorn Panner
Ingredients :
150 gm paneer
100 gm maida
100 gm panko bread crumbs
10gm cajun seasoning

Popcorn Panner
Procedure:
1. STEPS
2. Take a bowl.
3. add maida then pour some water
4. Mix well till you get batter consistency
5. Cut the paneer into small cubes
6. Dip it in maida batter
7. Take panko bread crumbs in a tray
8. Now coat the batter dipped panner in bread crumbs
9. Take off excess crumbs
10. Fry the coated paneer in hot oil in a deep fryer/deep pot till it turns golden
brown
11. Put it in a bowl
12. Sprinkle cajun seasoning ,mix well and serve with mayonnaise dip
Mushroom Popcorn
Ingredients :
150 gm mushroom
100 gm maida

Mushroom Popcorn
Procedure:
1. STEPS
2. Wash the mushrooms and keep aside
3. Take a bowl. add maida then pour some water
5. Cut the mushroom into medium dices
8. Now coat the batter dipped mushrooms in bread crumbs
10. Fry the coated mushrooms in hot oil in a deep fryer/deep pot
11. Put it in a bowl Sprinkle cajun seasoning ,mix well and serve with mayonnaise
dip
Cheese strips
Servings: 2 Prep time: 10 min Cook time: 10 min
INGREDIENTS DIRECTIONS
140 gm mozzarella cheese

150 gm maida STEPS
100 gm panko bread crumbs 1. Take a bowl.
4. Cut mozzarella cheese into medium
thick strips
7. Now coat the bread crumbs evenly
around the strips by pressing with your
palm
8. Fry the coated cheese in hot oil in a
deep fryer/deep pot till golden brown
9. Put it in a bowl Sprinkle cajun
seasoning, mix well and serve with
chipotle dip
NOTES:
Broccoli fry
200 gm half boiled broccoli

100 gm maida STEPS
50 gm prepared teriyaki mix 1. Take a bowl.
5 gm Butter Chopped garlic 2. add maida then pour some water
4. Cut the broccoli into medium dices
6. Shake off excess batter
7. Fry it in hot oil in a deep fryer/deep
pot till it turns golden brown
8. Now take a pan and keep in medium
flame
9. Add butter and then add pinch of
chopped garlic
10. Pour the teriyaki sauce
11. Put the fried broccoli in the pan
12. Toss well till the broccoli is coated
with the sauce and serve
NOTES:
Chicken Popcorn
150 gm spicy chicken (M2)

STEPS
100 gm maida
1. Take a bowl.
4. Dip the marinated diced chicken in
maida batter
6. Now coat the batter dipped chicken in
bread crumbs
8. Fry the coated chicken in hot oil in a
deep fryer/deep pot till it turns golden
brown
9. Put it in a bowl
10. Sprinkle cajun seasoning ,mix well and
serve with mayonnaise dip
NOTES:
Piri piri chicken
150 gm or 3 pc big chicken

STEPS
breast
1. Slice the breast into 4 to 5 medium
sized pieces
15 gm piri piri seasoning
3. Now coat the chicken in bread crumbs
4. Evenly coat the chicken breast by
pressing it against the crumbs on all
sides
6. Fry the coated chicken in hot oil in a
deep fryer/deep pot till it turns golden
brown
7. Put it in a bowl
8. Sprinkle piri piri seasoning ,mix well
and serve with chipotle dip
NOTES:
Piri Piri Wings
6 pc panko coated
STEPS
wings(readymade)
1. Take 6 pc coated wings and fry it in
20 gm piri piri seasoning
hot oil in a deep fryer/deep pot till it
turns golden brown
2. Put it in a bowl
3. Sprinkle piri piri seasoning, mix well
and serve with chipotle dip
NOTES:
Smoky bbq Wings
6 pc panko coated
STEPS
wings(readymade)
Take 6 pc coated wings and fry it in hot oil
20 gm
in a deep fryer/deep pot till it turns golden
smoky bbq sauce(readymade)
brown
5 gm Butter 2 gm chopped Take a pan , keep in medium flame
garlic Add butter and chopped garlic
Pour the smoky bbq sauce
Put the fried chicken wings
Toss the wings well till it becomes evenly
coated and serve
NOTES:
Chilli Garlic Wings
6 pc panko coated
wings(readymade)
20 gm chilli
turns golden brown
garlic(readymade)
2. Take a pan , keep in medium flame
5 gm Butter 3. Add butter
4. Pour the chilli garlic sauce
5. Put the fried chicken wings
6. Toss the wings well till it becomes
evenly coated and serve
NOTES:
Teriyaki Wings
6 pc panko coated
wings(readymade)
20 gm teriyaki mix
turns golden brown
5 gm Butter
3. Add butter Pour the teriyaki mix
4. Put the fried chicken wings
5. Toss the wings well till it becomes
evenly coated and serve
NOTES:
Parmesan chicken
150 gm or 3 pc big chicken

1. Slice full chicken breast in half and
breast
make 5-6 pcs
100 gm maida 100 gm
2. Take bowl, mix maida in water till you
panko bread crumbs
get batter consistency
80 gm parmesan cheese 3. Coat the breasts in maida batter
4. Take panko bread crumbs in a ray
5. Coat the breast in panko crumbs
evenly
6. Fry it in pan or fry it in deep
fryer/deep pot for extra crispiness
7. Put the fried chicken in a bowl,
8. sprinkle cajun seasoning and mix well
9. Place the chicken in a plate and
sprinkle parmesan cheese on top of
each piece
10. Microwave for 1 min for the cheese to
melt Serve
NOTES:
Creamy veg pasta
2 servings 20 minutes
ingredients Procedure :
150 gm boiled penne Pasta 1. Take a pan, keep in medium flame
or pasta of choice 2. Add butter , then add chopped garlic, all the
10 gm boiled carrot
vegetables, saute well
3. Then add the white sauce of your choice
10 gm boiled broccoli
10 gm green zucchini
instructions
4. Pour the stock water and loosen the sauce
5. Add parmesan cheese and regular cheese
20 gm boiled beans
6. Add salt , pepper, aromat seasoning , sugar , a
200 gm alfredo Sauce or
pinch of oregano seasoning and mix well
250 gm bechamel sauce
7. Now add the boiled pasta Saute the pasta well
10 gm grated parmesan
so that the pasta is evenly coated
cheese 20 gm grated
8. Pour the cream on top Check the salt and add if
regular cheese
needed as per requirement
1 gm crushed black pepper
9. Sprinkle parmesan cheese and parsley on top
1 gm sugar 1 gm salt or as
and serve with 2 slices of toasted garlic bread
per requirement
1 gm aromat seasoning
50 ml stock water(from
boiled vegetables)
15 gm butter
5 gm chopped parsley
50 gm fresh cream
5 gm chopped garlic
Oregano seasoning
2 slice garlic bread
Al funghi pasta
150 gm boiled penne Pasta or
1. Take a pan, keep in medium flame
pasta of choice
2. Add butter , then add chopped garlic, all the
10 gm boiled carrot 10 gm
vegetables, mushroom and saute well
boiled broccoli
instructions
20 gm boiled beans
50 gm mushroom
6. Add salt , pepper, aromat seasoning , sugar and
200 gm alfredo Sauce or 250
mix well
gm bechamel sauce
so that the pasta is evenly coated
20 gm grated regular cheese 8. Pour the cream on top Check the salt and add if
1 gm crushed black pepper needed as per requirement
1 gm sugar 9. Sprinkle parmesan cheese and parsley on top
1 gm salt or as per and serve with 2 slices of toasted garlic bread
requirement
50 ml stock water(from boiled
vegetables)
15 gm butter
50 gm fresh cream
5 gm chopped garlic
Veg arrabbiata
150 gm penne pasta
200 gm arrabbiata sauce
2. Add pomace olive oil, chopped garlic, celery ,
10 gm fresh basil leaves
all the vegetables, saute for 1 min
3. Add arrabbiata sauce , then pour stock water
1 gm salt
instructions
and loosen the sauce
1 gm black pepper crushed
4. Now add parmesan cheese, oregano, chiilli
20 gm carrot
flakes ,salt and mix well
20 gm beans
5. Add the pasta and toss well in high flame to
coat evenly
20 gm broccoli
6. Check the salt and seasonings and add if
5 gm oregano required
5 gm chilli flakes 7. Top with basil leaves
20 ml pomace olive oil 8. Sprinkle a pinch of parmesan cheese and a dash
50 ml stock water of extra virgin olive oil Serve with 2 slices for
10 gm celery toasted garlic bread
1 gm sugar
8 gm chopped garlic
5 gm parsley
Veg pesto pasta
pasta of choice
10 gm boiled carrot
instructions
4. Pour the stock water and loosen the sauce Add
20 gm boiled beans
the pesto sauce and mix well
5. Add parmesan cheese and regular cheese Add
gm bechamel sauce
salt , pepper, aromat seasoning , sugar , a pinch
100 gm pesto sauce
of oregano seasoning and mix well
20 gm grated regular cheese so that the pasta is evenly coated
1 gm crushed black pepper 7. Pour the cream on top Check the salt and add if
1 gm sugar needed as per requirement
1 gm salt or as per 8. Sprinkle parmesan cheese and parsley on top
requirement and serve with 2 slices of toasted garlic bread
vegetables)
15 gm butter
50 gm fresh cream
5 gm chopped garlic Oregano
seasoning
Spicy veg pasta
pasta of choice
10 gm boiled carrot
instructions
20 gm boiled beans
5. Add the chilly paste and mix well Add
parmesan cheese and regular cheese
gm bechamel sauce
20 gm chilly paste
20 gm grated regular cheese so that the pasta is evenly coated
1 gm crushed black pepper 8. Pour the cream on top
1 gm sugar 9. Check the salt and add if needed as per
1 gm salt or as per requirement
requirement 10. Sprinkle parmesan cheese and parsley on top
1 gm aromat seasoning and serve with 2 slices of toasted garlic bread
vegetables)
15 gm butter
50 gm fresh cream
5 gm chopped garlic Oregano
seasoning
Creamy chicken pasta
pasta of choice
100 gm grilled chicken(M1)
2. Add butter , then add chopped garlic and saute
well
gm bechamel sauce
instructions
1 gm sugar
1 gm salt or as per
7. Now add the chicken mix well and add boiled
requirement pasta
1 gm aromat seasoning 8. Saute the pasta well so that the pasta is evenly
50 ml stock water(from boiled coated
vegetables) 9. Pour the cream on top
15 gm butter 10. Check the salt and add if needed as per
5 gm chopped parsley requirement
50 gm fresh cream 11. Sprinkle parmesan cheese and parsley on top
5 gm chopped garlic and serve with 2 slices of toasted garlic bread
Oregano seasoning
Chicken arrabbiata
150 gm penne pasta
200 gm arrabbiata sauce
2. Add pomace olive oil, chopped garlic, celery,
10 gm fresh basil leaves
and saute for 1 min
3. Add arrabbiata sauce , then pour stock water
1 gm salt
instructions
and loosen the sauce
1 gm black pepper crushed
4. Now add parmesan cheese, oregano, chili
flakes, salt and mix well
5 gm oregano
5. Add the chicken and mix well
5 gm chilli flakes
6. Add the pasta and toss well in high flame to
20 ml pomace olive oil
coat evenly
50 ml stock water 7. Check the salt and seasonings and add if
10 gm celery required
1 gm sugar 8. Top with basil leaves
1 gm aromat seasoning 9. Sprinkle a pinch of parmesan cheese and a dash
8 gm chopped garlic of extra virgin olive oil
2 slice garlic bread 10. Serve with 2 slices fo toasted garlic bread
5 gm parsley
Chicken pesto pasta
pasta of choice
2. Add butter , then add chopped garlic and saute
well
gm bechamel sauce
instructions
100 gm pesto sauce
5. Add the pesto sauce and mix well
1 gm sugar
8. Add the chicken and mix well
1 gm salt or as per 9. Now add the boiled pasta
requirement 10. Saute the pasta well so that the pasta is evenly
1 gm aromat seasoning coated
50 ml stock water(from boiled 11. Pour the cream on top
vegetables) 12. Check the salt and add if needed as per
15 gm butter requirement
5 gm chopped parsley 13. Sprinkle parmesan cheese and parsley on top
50 gm fresh cream and serve with 2 slices of toasted garlic bread
5 gm chopped garlic
Oregano seasoning
Spicy chicken pasta
pasta of choice
gm bechamel sauce
instructions
20 gm chilly paste
5. Add the chilly paste and mix well
1 gm sugar
8. Add chicken and mix well
1 gm salt or as per 9. Now add the boiled pasta
requirement 10. Saute the pasta well so that the pasta is evenly
1 gm aromat seasoning coated
50 ml stock water(from boiled 11. Pour the cream on top
vegetables) 12. Check the salt and add if needed as per
15 gm butter requirement
5 gm chopped parsley 13. Sprinkle parmesan cheese and parsley on top
50 gm fresh cream and serve with 2 slices of toasted garlic bread
5 gm chopped garlic
Oregano seasoning
HOW TO
MAKE A
PIZZA
Margherita
PIZZA
Prep Time : 10mins Cook Time : 10mins Servings : 1-2
INGREDIENTS
Pizza Dough 140 gm
Arrabbiata sauce 60 ml
Extra Virgin Olive Oil 20 ml
Maida 20 gm
Grated John Mozzarella 100
gm
Basil Leaves 10 gm
Margherita
PIZZA
PROCEDURE
Dust the working table with maida so that pizza dough doesnt stick
to the table
Take the pizza dough and roll it with rolling pin or by hand to 9
inches
Brush olive oil on the edges
Apply the arrabbiata sauce on the rolled pizza base
Sprinkle cheese on top of the sauce and add fresh basil leaves
Cook the pizza at 280 C in the pizza oven till the top and bottom of
the base is evenly cooked(2-3 mins)
Take the pizza out and brush olive oil on the sides
Serve with chilli and oregano flakes

Four cheese
PIZZA
INGREDIENTS
Pizza Dough 140 gm
Arrabbiata Sauce 60 ml
Maida 20 gm
Mozzarella Shredded 50 gm
Parmesan shredded 25 gm
Red Cheddar grated 50 gm
Buffalo Mozzarella 15 gm
Four Cheese pizza
PROCEDURE
1. Dust the working table with Maida so that pizza dough doesn't stick to
the table
2. Take the pizza dough and roll it with rolling pin or by hand to 9 inches
3. Brush olive oil on the edges
4. Apply the arrabbiata sauce on the rolled pizza base
5. Sprinkle all types of cheese on top of the sauce
6. Cook the pizza at 280 C in the pizza oven till the top and bottom of
the base is evenly cooked(2-3 mins)
7. Take the pizza out and brush olive oil on the sides
8. Serve with chilli and oregano flakes
NOTES :
Enjoyed best when shared.
Veg PIZZA
INGREDIENTS
Pizza Dough 140 gm
Maida 20 gm
Grated John Mozzarella 100 gm
Basil Leaves 10 gm
Diced onion 20 gm
Capsicum 20 gm
Sliced jalapeno 10 gm
Paneer and mushroom optional(cook the
paneer and mushroom with cajun seasoning
on a hot pan for 2 mins before using)

Veg PIZZA
PROCEDURE
Dust the working table with Maida so that pizza dough
doesn't stick to the table
Take the pizza dough and roll it with rolling pin or by hand
to 9 inches
Sprinkle cheese on top of the sauce and add all the
vegetables
Cook the pizza at 280 C in the pizza oven till the top and
bottom of the base is evenly cooked(3-4mins)

Veg funghi
PIZZA
INGREDIENTS
Pizza Dough 140 gm
Arrabbiata Sauce 60 ml
Maida 20 gm
John Mozzarella 100 gm
Mushroom 100 gm
Pesto Sauce 10 gm
Jalapeno 15 gm
Veg funghi
PIZZA
PROCEDURE
Dust the working table with maida so that pizza dough
doesnt stick to the table
Take the pizza dough and roll it with rolling pin or by hand
to 9 inches
Sprinkle cheese on top of the sauce and add mushrooms,
jalapenos
Take the pizza out and brush olive oil on the sides and
sprinkle pesto sauce on top

Veg pesto
PIZZA
INGREDIENTS
Pizza Dough 140 gm
Pesto paste 50 gm
Maida 20 gm
Green Capsicum 20 gm
Onion 20 gm
Mushroom 20 gm
Feta Cheese 10 gm
Veg pesto
PIZZA
PROCEDURE
Dust the working table with Maida so that pizza dough
doesn't stick to the table
Take the pizza dough and roll it with a rolling pin or by hand
to 9 inches
Apply the pesto sauce on the rolled pizza base
Sprinkle cheese on top of the sauce and add all the
vegetables, mushroom
Take the pizza out and brush olive oil on the sides and
sprinkle feta cheese on top

Paneer makhani
PIZZA
INGREDIENTS
Pizza Dough 140 gm
Maida 20 gm
Paneer 100 gm
Makhani Sauce 100 gm

Paneer makhani
PIZZA
PROCEDURE
Take a pan keep in medium flame
Add olive oil and then add little makhni sauce.
Add the diced paneer and saute for 30 seconds
to the table
inches
Apply the makhni sauce on the rolled pizza base
Sprinkle cheese on top of the sauce and add the sauteed paneer
the base is evenly cooked(3-4mins)

Cajun chicken
PIZZA
INGREDIENTS
Pizza Dough 140 gm
Pomace olive oil or sunflower oil 10 ml
Maida 20 gm
Diced onion 20 gm
Capsicum 20 gm
Cajun spice 30 gm
Chicken (M1) 100 gm

Cajun chicken
PIZZA
PROCEDURE
Pour pomace olive oil or sunflwer oil
Add the chicken to the pan and then add the cajun spice seasoning
Toss well until the chicken is evenly coated(1-2 mins)
to the table
inches

Piri piri chicken
PIZZA
INGREDIENTS
Pizza Dough 140 gm
Maida 20 gm
Diced onion 20 gm
Capsicum 20 gm
Piri piri spice 30 gm
Chicken (M1) 100 gm

Piri piri chicken
PIZZA
PROCEDURE
Pour pomace olive oil or sunflower oil
Add the chicken to the pan and then add the Piri Piri spice
seasoning
Dust the working table with Maida so that pizza dough doesn't stick
to the table
Take the pizza dough and roll it with a rolling pin or by hand to 9
inches
Sprinkle cheese on top of the sauce
Add all the vegetables and cooked chicken to the pizza base
Serve with chili and oregano flakes

Loaded Chicken
PIZZA
INGREDIENTS
Pizza Dough 140 gm
Maida 20 gm
Diced onion 10 gm
Piri piri spice 30 gm
Chicken (M1) 50 gm
Chicken sausage slices 10 pc

Loaded Chicken
PIZZA
PROCEDURE
Pour pomace olive oil or sunflower oil
Add the chicken to the pan and then add the Piri Piri spice
seasoning
Dust the working table with Maida so that pizza dough doesn't stick
to the table
Take the pizza dough and roll it with a rolling pin or by hand to 9
inches
Sprinkle cheese on top of the sauce
Add all the vegetables ,chicken sausage slices and cooked chicken
to the pizza base

Chicken Pesto
PIZZA
INGREDIENTS
Pizza Dough 140 gm
Pesto paste 50 gm
Maida 20 gm
Green Capsicum 20 gm
Onion 20 gm
Chicken (M1) 100 gm

Chicken Pesto
PIZZA
PROCEDURE
to the table
inches
Apply the pesto sauce on the rolled pizza base
Sprinkle cheese on top of the sauce and add all the vegetables,
chicken

DOUGHNUTS
Ingredients :
170g strong white flour

1 medium egg (equivalent to 50g) 40g water
15g caster sugar 5g fresh yeast 3g salt
40g softened butter
Procedure :
Bring all of the dough ingredients apart from the
butter together in a bowl, tip onto the table, and using
the heel of your hand, stretch and tear for eight
minutes.
If using an electric mixer, put all of the dough

ingredients apart from the butter into the bowl of
your mixer and, with the beater attachment, mix on a
medium speed for eight minutes or until the dough
starts coming away from the sides and forms a ball.
DOUGHNUTS
Procedure :
Let the dough rest for 1 minute. If using an electric

mixer, take care that it doesn’t overheat – it needs to
rest as well as the dough!. Continue to stretch and tear
the dough, adding the butter a ¼ at a time, until it is
all incorporated. Stretch and tear the dough for a
further five minutes until it is glossy, smooth and
very elastic when pulled.
If using a mixer, start it up again on a medium speed
and slowly add the butter to the dough – about a ¼ at a
time. Once it is all incorporated, mix on high speed for
five minutes. Return your dough to the bowl, cover
with cling film and leave to prove until it has doubled
in size. Knock back the dough, then re-cover the bowl
and put into the fridge to chill overnight.
The next day, take the dough out of the fridge and cut
into 50g pieces (you should get about six). Roll them
into smooth, taught, tight buns and place them on a
floured baking tray, leaving plenty of room between
them as you don’t want them to stick together while
they prove. Cover lightly with cling film and leave for
about 4 hours, or until about doubled in size.
DOUGHNUTS
Procedure :
Get your deep-fat fryer ready or get a heavy-based

saucepan and fill it up to the halfway point with
sunflower oil (please be extremely careful, as hot oil is
very dangerous). Heat the oil to 180°C. When the oil is
heated to the correct temperature, carefully remove
the doughnuts from the tray by sliding a floured
pastry scraper underneath them, taking care not to
deflate them, and put them into the oil.
Do not overcrowd the fryer – do two-three per batch,

depending on the size of your pan. Fry for two minutes
on each side until golden brown – they puff up and
float.
Remove from the fryer and place on kitchen paper,
then toss them in a bowl of caster sugar while still
warm. Repeat until all are fried, BUT make sure the oil
temperature is correct every time before you fry – if it
is too high they will colour too quickly and burn, and
will be raw in the middle.
If it is too low the oil will be absorbed into the
doughnut and it will become greasy. Set aside to cool
before filling.
DOUGHNUTS
Procedure :
To fill the doughnuts, make a hole in the crease of each

one (anywhere around the white line between the top
and bottom). Fill a piping bag with your desired filling
and pipe into the doughnut until swollen with pride.
The doughnuts are best eaten straight away.
BROWNIES
Ingredients :
300g unsalted butter

500g chocolate broken up 6 eggs
500g caster sugar
125g plain flour
15g cocoa powder
1 tsp fine sea salt
Procedure :
Preheat your oven to 180°C/fan 160°C/gas . Lightly
grease a 38cm x 25cm x 2cm baking tray and line it
with baking paper.
Put the butter and chocolate into a heatproof bowl

over a pan of lightly simmering water and leave to
melt slowly.
While the chocolate is melting, whisk the eggs and

sugar together in a large bowl for about 3-4 minutes.
Once the chocolate has melted, pour it over the egg
mix and whisk together briefly. Fold in the sifted
flour, cocoa and salt.
BROWNIES
Procedure :
Pour the mixture into the prepared baking tray and

bake for 20 minutes, then turn the tray around and
bake for a further 8 minutes.
Take it out of the oven and place on a cooling rack for 1

hour – it might look a little under-baked, but as it cools
down it will firm up.
Serve warm, with ice cream, or (our favourite) put it in

the fridge overnight and eat chilled as a chocolate bar
Why not add a handful of nuts to your brownie mix

before baking? We love pistachios or hazelnuts with
our brownies, but walnuts also make for a lovely
addition.
Or if you're really trying to impress, you can swirl

through some cream cheese or toffee sauce for an
extra indulgent brownie... mix it up, get creative and
ENJOY.
CARROT CAKE
Ingredients :
150 g soft light brown sugar 2 eggs

150 ml sunflower oil 150g plain flour
½ teaspoon bicarbonate of soda
½ teaspoon baking powder
½ teaspoon ground cinnamon, plus extra to
decorate
½ teaspoon ground ginger
½ teaspoon salt
¼ teaspoon vanilla extract 150g carrots,
grated
CREAM CHEESE FROSTING
150g icing sugar, sifted 50g unsalted butter
125g cream cheese at room temperature
50g shelled walnuts, chopped, plus 50 g extra,

chopped and whole, to decorate
CARROT CAKE
Procedure :
Preheat the oven to 170°C/ 325°F. Grease and line a flat

tray about 20cm x 25cm
Put the sugar, eggs and oil in a freestanding electric

mixer with a paddle attachment (or use a handheld
electric whisk) and beat until all the ingredients are
well incorporated (don’t worry if the mixture looks
slightly split).
Slowly add the flour, bicarbonate of soda, baking

powder, cinnamon, ginger, salt and vanilla extract and
continue to beat until well mixed. Stir in the grated
carrots and walnuts by hand until they are all evenly
dispersed.
Pour the mixture into the prepared cake tin and

smooth over with a palette knife. Bake in the
preheated oven for 20–25 minutes, or until golden
brown and the sponge bounces back when touched.
Leave the cakes to cool slightly in the tins before
turning out onto a wire cooling rack to cool
completely.
CARROT CAKE
Procedure :
When the cake is cold, spread the cream cheese
frosting over it with a palette knife. Finish with
walnuts and a light sprinkling of cinnamon.
You could bake this cake in two tins, then sandwich

the layers together with cream cheese frosting
For the frosting make sure the butter and cream

cheese are at room temperature.
Start by beating the butter until completely smooth.

Next add in the cream cheese and sifted icing sugar, I
like to also add a little squeeze of lemon juice for
flavour. Beat until you have a smooth and creamy
frosting. You can leave this in the fridge until you're
ready to ice your cake.
MARINATION TECHINQUES
Marinations PROCEDURE
Oil 200 ml
Garlic 50gm
Chicken breast 1 kg
Thyme 10 gram
Salt 1.5 tbsp
Pepper to taste
Add garlic, thyme , salt and pepper in a bowl

Add little oil and mix the ingredients
Coat the chicken with the mixture
Grilled Place the chicken in a tray
chicken Pour the remaining oil
marination Keep the tray in oven
(M1) Bake the ingredients in the oven for 15-20 mins
Chop and use based on requirement
OR
Boil water in a vessel

Add salt and pepper to the boiling water
Add garlic and thyme
Add the chicken breast
Pour 2 tbsp oil
Boil till cooked tender
MARINATION TECHINQUES
Chicken breast -1 kg
Chilli powder-10 g
Coriander powder-15 g
Chicken 65 masala-10 g
Ginger garlic paste-20 g
Turmeric-5 g
Egg-1 no
Spicy Salt-10 g
chicken
marination Take a bowl
(M2) Add chilli powder, coriander powder, chicken 65
masala
Add ginger garlic paste, turmeric, salt and egg
Add water to get batter consistency
Coat the diced chicken boneless breast with the
masala
Place it in the refridgerator for 5 hours minimum
Use based on requirement

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Cafe Recipe

The Ultimate Recipe Sheet To Start a Cafe

QSR FAST FOOD CAFE

EFFECTIVE MENU PLANNING IS KEY IN MAKING

The prime focus is

INTERIOR & KITCHEN DESIGN

DIGITAL MARKETING &

PROCUREMENT AND TRAINING

Phase 2 MOJITOS & MARGARITAS

Phase 3 COLD COFFEES

Phase 4 HOT CHOCOLATE

Phase 6 SMOOTHIES & FRUIT SHAKS

Phase 7 MARINATION TECHINQUES

Phase 8 FINGER BITES

1. Wash the fruits before cutting

4.Below fruits can be used as such

e. Seeds should be removed from dates

5.Cut fruits in ziplock, should always be frozen

14.Cashew and almond should be finely chopped and mixed

MILK & WATER CUP

MEASUREMENTS FOR MILK AND WATER CUP AS PER RECIPES

Each measurement for milk/water that are used in the recipes

SWEETENER SPOON Measurements for sweetener

Use a normal teaspoon for nuts

Fruit/Kellogg’s cup Measurements if fruit/kellogg's cup

0.25 is 25% filled cup as marked above

SIZE OF YOUR CHOICE

1. Put 2 scoops of vanilla ice cream into

2. Pour 100 ml of milk into the jar

1 VANILLA SHAKE 3. Pour 30 ml or 2 pump of vanilla syrup

4. Close the lid and blend for 20 seconds

5. Pour the milkshake into glass mug and

1. Put 2 scoops of butterscotch ice cream

into the jar

BUTTERSCOTCH 2. Pour 100 ml of milk into the jar

4. Pour the milkshake into glass mug and

1. Put 2 scoops of strawberry ice cream

into the jar

STRAWBERRY 2. Pour 100 ml of milk into the jar

4. Pour the milkshake into glass mug and

1. Put 2 scoops of chocolate ice cream into

2. Pour 100 ml of milk into the jar

4 Choco 3. Pour 30 ml choco syrup into the jar

4. Close the lid and blend for 20 seconds

5. Pour the milkshake into glass mug and

1. Put 2 scoops of vanilla ice cream into

2. Pour 100 ml of milk into the jar

3. Pour 20 ml of choco syrup

5. Close the lid and blend for 20 seconds

6. Pour the milkshake into glass mug and

1. Put 2 scoops of vanilla ice cream into

2. Pour 100 ml of milk into the jar

3. Pour 20 ml of choco syrup

5. Close the lid and blend for 20 seconds

6. Pour the milkshake into glass mug and

1. Put 2 scoops of vanilla ice cream into

2. Pour 100 ml of milk into the jar

3. Pour 20 ml of choco syrup

5. Close the lid and blend for 20 seconds

6. Pour the milkshake into glass mug and

1. Put 2 scoops of vanilla ice cream into

2. Pour 100 ml of milk into the jar

3. Pour 20 ml of choco syrup

8 Brownie 4. lose the lid and blend for 20 seconds