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Recipe Sheet All in One Bundle
Recipe Sheet All in One Bundle
ENU
M
E
RE
CEI P
Hello there!
You can now build your own cafe by
using our highly efficient recipe sheet.
Our team of culinary experts have
adopted a data and feedback driven
methodology to create this recipe sheet.
The recipes provided here are adequate
to form a menu, start a cafe and run it
successfully.
ECIP
R
B
OOK
START YOUR OWN
RESTAURANT NOW
MENU ENGINEERING
BRANDING AND
CONCEPT DEVELOPMENT
CONTACT
+91-7305044401
Table of contents
INSTRUCTIONS
EQUIPMENT LIST
Phase 1 MILKSHAKES
Phase 5 TEA
QUESDIALLA
Table of contents
FOOD SERIES
Phase 9 SANDWICHES
Phase 10 WRAPS
Phase 11 QUESADILLA
Phase 12 TACOS
Phase 13 WAFFLES
Phase 14 BURGERS
Phase 10
STOCK LIST
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
INSTRUCTIONS
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
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
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
the jar
serve
serve
serve
01 MILKSHAKES
RECIPE
the jar
serve
the jar
serve
01 MILKSHAKES
RECIPE
the jar
serve
the jar
7 Kit kat
4. Put 3 pcs of kitkat
serve
the jar
serve
01 MILKSHAKES
RECIPE
the jar
serve
the jar
serve
01 MILKSHAKES
RECIPE
jar
serve
jar
serve
jar
serve
01 MILKSHAKES
RECIPE
jar
serve
jar
serve
02 MOJITO
RECIPES
02 MOJITO
RECIPES
MOJITOS PROCEDURE
cocktail mixer
4. Muddle it
cocktail mixer
4. Muddle it
RECIPES
mixer
4. Muddle it
mixer
4. Muddle it
RECIPES
mixer
4. Muddle it
mojito
6. Put 3 ice cubes
mixer
4. Muddle it
mojito
6. Put 3 ice cubes
RECIPES
mixer
4. Muddle it
mixer
4. Muddle it
mojito
6. Put 3 ice cubes
RECIPES
02 MARGARITAS
RECIPE
SYRUP PREPARTION
4. Let it cool
taste)
02 MARGARITAS
RECIPE
cocktail mixer
cocktail mixer
RECIPE
cocktail mixer
cocktail mixer
RECIPE
cocktail mixer
cocktail mixer
RECIPE
03 COLD COFFEE
RECIPE
jar
jar
jar
3
coffee Pour chocolate sauce 40 ml
RECIPE
jar
Cold
3. Pour 200 ml milk
4 brownie
4. Pour chocolate sauce 40 ml
coffee
5. Put 2 pc of brownie
jar
5
coffee 4. Pour chocolate sauce 40 ml
5. Put 3 pc of oreo
RECIPE
04 HOT CHOCOLATE
RECIPE
HOT
CHOCOLATE
Hot choco
2 Microwave it for 1 min
brownie
Add boiled milk with foam and 1 pc
RECIPE
05 TEA
RECIPE
TEA
5 gm cardamom
2 gm cloves
3 gm cinnamon
well
05 TEA
RECIPE
powder
Serves 2
vessel
powder
5 Masala tea
Add 3 teaspoons Sugar
Boil it well
Serves 2
06 SMOOTHIES
RECIPE
06 SMOOTHIES
RECIPE
BEGINNER
SMOOTHIES
4. Add 2 sp sweetner
2 Pineapple hour
5. Add 3 pc mint leaves
RECIPE
RECIPE
seconds
extract
8 Pomo extract
Pour back the extract in jar
Add 2 sp sweetner
seconds
06 SMOOTHIES
RECIPE
Add 2 sp sweetner
11 Kiwi magic
Add 1 pinch salt
RECIPE
SMOOTHIE
FREAKS ZONE
Add 1 sp nuts
RECIPE
Add 1 sp sweetner
Add 2 sp sweetner
RECIPE
Add 2 sp sweetner
RECIPE
Add 2 pc fig
Add 2 pc dates
1 tsp nuts
Pour it in a glass
RECIPE
RECIPE
FRUIT SHAKES
Add 1 sp sweetner
RECIPE
Add 1 sp sweetner
Add 1 sp sweetner
RECIPE
Add 1 sp sweetner
Add 1 sp sweetner
Close th lid
RECIPE
Add 1 sp sweetner
Strain
Add 3 pc dates
Add 2 pc fig
RECIPE
Add 1 sp sweetner
Add 1 sp sweetner
Pour it in a glass
RECIPE
Add 2 sp sweetner
Add 1 sp sweetner
Add 1 sp sweetner
RECIPE
Add 2 pc dates
Add 2 pc fig
Add 1 sp nuts
Pour it in a glass
Add 1 sp sweetner
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
Mint 1 bunch
Lemon 20 nos
Cashew 2 kg
Almond 2 kg
FOOD
SERIES
07 MARINATION TECHINQUES
Marinations PROCEDURE
Oil 200 ml
Garlic 50gm
Chicken breast 1 kg
Thyme 10 gram
Pepper to taste
OR
Chicken breast -1 kg
Chilli powder-10 g
Coriander powder-15 g
Chicken 65 masala-10 g
Turmeric-5 g
Egg-1 no
Spicy Salt-10 g
chicken
masala
masala
RECIPES
08 FINGER BITES
RECIPES
Finger bytes
Put it in a bowl
for 40 seconds
RECIPES
Mix well
Serve
09 SANDWICH
RECIPES
09 SANDWICH
RECIPES
Sandwich
Sandwich bread 3 pc
Corn 20 gms
Zucchini 5 gms
Mayonnaise 20 gm
end
mildly crispy
09 SANDWICH
RECIPES
3 pc sandwich bread
Mayonnaise 20 gms
end
end
crispy
09 SANDWICH
RECIPES
3 pc sandwich bread
Mayonnaise 20 gms
end
Paneer Malai
4 Keep one slice aside
Sandwich
Keep the paneer in 2 slices
crispy
09 SANDWICH
RECIPES
3 pc sandwich bread
Mushroom100 gms
Mayonnaise 20 gms
Oil
Salt
Pepper
5 Malai
Take 3 pc sandwich bread
Sandwich
Squeeze mayonnaise on all slices from end to
end
crispy
09 SANDWICH
RECIPES
3 pc sandwich bread
Mayonnaise 20 gms
Oil
Salt
Pepper
6 Makhni
Take 3 pc sandwich bread
Sandwich
end
crispy
09 SANDWICH
RECIPES
Sandwich bread 3 pc
Mayonnaise 20 gm
to end
crispy
09 SANDWICH
RECIPES
Sandwich bread 3 pc
Mayonnaise 20 gm
end
crispy
09 SANDWICH
RECIPES
Sandwich bread 3 pc
Mayonnaise 20 gm
end
the inside
RECIPES
Sandwich bread 3 pc
Mayonnaise 20 gm
Maida-10 grams
Cornflour-10 grams
Water
1O chicken
Mix maida and cornflour in a bowl
sandwich
the batter
crumbs
RECIPES
end
chicken
end to end
sandwich
Stack both slices on top of each other with
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
Chopped Onion 5 gm
Chopped Garlic 2 gm
Chopped Zucchini 5 gm
Lettuce 20 gm
Mayonnaise 10 gm
1 Veg Wrap
Place the wrap flat
RECIPES
Diced paneer 50 gm
Chopped Onion 5 gm
Tikka powder 5 gm
Chopped Garlic 2 gm
Chopped Zucchini 5 gm
Lettuce 20 gm
Mayonnaise 10 gm
Paneer
2
tikka wrap Place the wrap flat
RECIPES
Diced paneer 50 gm
Chopped Onion 5 gm
Tikka powder 5 gm
Chopped Garlic 2 gm
Chopped Zucchini 5 gm
Lettuce 20 gm
Mayonnaise 10 gm
Paneer and
3 mozzarella
Place the wrap flat
wrap
RECIPES
Chopped Onion 5 gm
Chopped Garlic 2 gm
Chopped Zucchini 5 gm
Lettuce 20 gm
Mayonnaise 10 gm
Chicken
4 Place the wrap flat
wrap
Squeeze mayonnaise on one side of the wrap
RECIPES
Chopped Onion 5 gm
Chopped Garlic 2 gm
Chopped Zucchini 5 gm
Lettuce 20 gm
Mayonnaise 10 gm
Maida 10 gm
Crispy Cornflour 10 gm
wrap
batter
RECIPES
RECIPES
Chopped Onion 5 gm
Chopped Garlic 2 gm
Chopped Zucchini 5 gm
Lettuce 20 gm
Mayonnaise 10 gm
Maida 10 gm
Cornflour 10 gm
the batter
crumbs
RECIPES
wrap
pepper
chicken wrap
Keep crispy chicken
to end
RECIPES
11 QUESADILLA
RECIPES
8 inch tortilla Wrap 2 pc
Boiled diced carrot 20 gm
Chopped Onion 10gm
Chopped Bell pepper 10 gms
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
Pour oil
Toss the chopped onion, carrot, bell pepper, zucchini and broccoli into
the pan
Keep the tossed chopped onion, carrot, bell pepper, zucchini and
Place the other slice on top of the ingredients with mayonnaise facing
down
RECIPES
8 inch tortilla Wrap 2 pc
Chopped Onion 10gm
Chopped Bell pepper 10 gms
Chopped Zucchini 10gm
Diced paneer 120 gm
Mayo 30gm
PANEER QUESADILLA Chipotle sauce 25 gm
Mozzarella cheese 40 gm
Cajun seasoning 20 gm
Oil 20ml
Salt
Pepper
Butter
Pour oil
Toss the chopped onion, carrot, bell pepper, zucchini and broccoli
Keep the tossed paneer and chopped onion ,bell pepper, zucchini on
one slice
Place the other slice on top of the ingredients with mayonnaise facing
down
RECIPES
8 inch tortilla Wrap 2 pc
Chopped Onion 10gm
Chopped Bell pepper 10 gms
Chopped Zucchini 10gm
Mushroom 150gm
Mayo 30gm
SMOKED MUSHROOM QUESADILLA Chipotle sauce 25 gm
Mozzarella cheese 40 gm
Smoky bbq seasoning 15 gram
Oil 2 tbsp
Butter
Salt
Pepper
Heat a saucepan
Add oil
Cook the veggies and mushroom for 3-4 mins till they are soft
Place the other slice on top of the ingredients with mayonnaise facing down
Heat a saucepan
Add oil
Cook the veggies and chicken for 3-4 mins till they are soft
Place the other slice on top of the ingredients with mayonnaise facing down
Add butter
TACOS
RECIPES
12 TACOS
RECIPES
Tacos
Lettuce 10 gms
Salsa 10 gms
Classic Beans
each tacos
RECIPES
Lettuce 10 gms
Salsa 10 gms
Cajun seasonig 10 gm
Oil
Heat a saucepan
tacos
RECIPES
13 WAFFLE
RECIPES
Waffle
Add 12 eggs
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 Nutella waffle- Take the batter in small bowl and mix well
and pour batter in machine mould , once cooked apply nutella on
For Oreo waffle- Crush 4 separate pc oreo biscuit and mix with
The outer layer should be mildly crispy and the inside should be
spongy
Quantity of toppings
Banana- 1 full small banana or 1/2 big banana cut into slices and put
on top of waffle
RECIPES
14 BURGER
RECIPES
INGREDIENTS
Veg patty 1 pc
Burger bun 1 pc
Sliced Gerkhins 15 gm
Sliced Tomato 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
golden brown
min
bun
RECIPES
Burger bun 1 pc
Sliced Gerkhins 15 gm
Sliced Tomato 15 gm
Sliced onion 15 gm
PANEER BURGER
Lettuce 30 gm
Cheese slice 1
Butter 10gm
French fries 50 gm
Cajun seasoning 10 gm
Mayonnaise 20 gm
Oil
14 BURGER
RECIPES
Heat a saucepan
Place cheese slice on the paneer and close the pan with lid
RECIPES
Burger bun 1 pc
Sliced Gerkhins 15 gm
Sliced Tomato 15 gm
Sliced onion 15 gm
GRILLED CHICKEN
Lettuce 30 gm
BURGER
Cheese slice 1
Butter 10gm
French fries 50 gm
Cajun seasoning 10 gm
Mayonnaise 20 gm
Chipotle 10 gm
Oil
14 BURGER
RECIPES
Heat a saucepan
Place cheese slice on one side and close the pan with lid
RECIPES
Burger bun 1 pc
Sliced Gerkhins 15 gm
Sliced Tomato 15 gm
Sliced onion 15 gm
Lettuce 30 gm
Cheese slice 1
French fries 50 gm
Mayonnaise 20 gm
Chipotle 10 gm
Maida 20 gm
Water
Oil
14 BURGER
RECIPES
bowl
for 30 seconds
slices)
Item Quantity
Gherkins 2 jar
Mozzarella 10 kg
Maida 3 bag
Corn flour 5 kg
Paneer 15 kg
Rajma beans 5 kg
Chilli flakes 5 kg
Baking soda 1 kg
Sugar 10 kg
Salt 5 kg
Sprite 2 L 5 case
Walnut 5 kg
Choco chips 1 kg
Turmeric powder 1 kg
Garam masala 1 kg
Coriander powder 1 kg
Cardamom 200 gm
Cloves 200 gm
Cinnamon 200 gm
Honey 250 gm
Nutmeg 50 gm
Star anise 50 gm
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
Spring onion 2 kg
Lemon 2kg
Banana 1 bunch
Vanilla 8 box
Butterscotch 2 box
Chocolate 4 box
Strawberry 2 box
FOOD STOCKLIST
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
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.
+91-7305044401
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BASE
SAUCES
The Best
ALFREDO
SAUCE (White sauce)
1batch
Ingredients:
80 gm maida
70 gm cornflour
15 gm powdered peppercorns
100 gm butter
80 gm chopped garlic
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
Store it in fridge/chiller
The Best
BECHAMEL
SAUCE
Ingredients:
6 kg whole tomato
50 gm fresh thyme
50 gm leeks
100 gm celery
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
Store it in fridge/chiller
The Best
PESTO PASTE
SAUCE (Green sauce)
1batch
Ingredients:
50 gm cashew
50 ml olive oil
28 gm chopped garlic
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:
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
Store it in fridge/chiller
The Best
CHILLI PASTE
FOR SPICY PASTA ( 1batch)
Ingredients:
10 gm chopped garlic
10 gm oregano 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
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
INGREDIENTS
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:
Ingredients: Procedure:
slice
and serve
Corn Cheese Balls
Ingredients :
1 batch
green chilly
Procedure:
1. STEPS
2. Take a large bowl Add grated cheese, chopped coriander, corn and green chilly
4. Take the bread and cut the sides to remove the crust
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
10. Now coat the rolled ball in the bread crumbs evenly
12. Refrigerate or freeze for 30 mins for the balls to set before use
Ingredients :
150 gm paneer
100 gm maida
Procedure:
1. STEPS
2. Take a bowl.
10. Fry the coated paneer in hot oil in a deep fryer/deep pot till it turns golden
brown
12. Sprinkle cajun seasoning ,mix well and serve with mayonnaise dip
Mushroom Popcorn
Ingredients :
150 gm mushroom
100 gm maida
Procedure:
1. STEPS
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
NOTES:
Broccoli fry
Servings: 2 Prep time: 10 min Cook time: 10 min
INGREDIENTS DIRECTIONS
NOTES:
Chicken Popcorn
Servings: 2 Prep time: 10 min Cook time: 10 min
INGREDIENTS DIRECTIONS
NOTES:
Piri piri chicken
Servings: 2 Prep time: 10 min Cook time: 15 min
INGREDIENTS DIRECTIONS
NOTES:
Piri Piri Wings
Servings: 2 Prep time: 10 min Cook time: 15 min
INGREDIENTS DIRECTIONS
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
Servings: 2 Prep time: 10 min Cook time: 15 min
INGREDIENTS DIRECTIONS
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
Servings: 2 Prep time: 10 min Cook time: 15 min
INGREDIENTS DIRECTIONS
6 pc panko coated
1. Take 6 pc coated wings and fry it in
wings(readymade)
hot oil in a deep fryer/deep pot till it
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
Servings: 2 Prep time: 10 min Cook time: 15 min
INGREDIENTS DIRECTIONS
6 pc panko coated
1. Take 6 pc coated wings and fry it in
wings(readymade)
hot oil in a deep fryer/deep pot till it
20 gm teriyaki mix
turns golden brown
5 gm Butter
2. Take a pan , keep in medium flame
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
Servings: 2 Prep time: 10 min Cook time: 15 min
INGREDIENTS DIRECTIONS
NOTES:
Creamy veg pasta
2 servings 20 minutes
ingredients Procedure :
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
2 servings 20 minutes
ingredients Procedure :
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
3. Then add the white sauce of your choice
10 gm green zucchini
instructions
4. Pour the stock water and loosen the sauce
20 gm boiled beans
5. Add parmesan cheese and regular cheese
50 gm mushroom
6. Add salt , pepper, aromat seasoning , sugar and
200 gm alfredo Sauce or 250
mix well
gm bechamel sauce
7. Now add the boiled pasta Saute the pasta well
10 gm grated parmesan cheese
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
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
2 slice garlic bread
Veg arrabbiata
2 servings 20 minutes
ingredients Procedure :
150 gm penne pasta
1. Take a pan , keep in medium flame
200 gm arrabbiata sauce
2. Add pomace olive oil, chopped garlic, celery ,
10 gm fresh basil leaves
all the vegetables, saute for 1 min
20 gm parmesan cheese
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
10 gm green zucchini
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
1 gm aromat seasoning
8 gm chopped garlic
2 slice garlic bread
5 gm parsley
10 ml extra virgin olive oil
Veg pesto pasta
2 servings 20 minutes
ingredients Procedure :
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
vegetables, saute well
10 gm boiled broccoli
3. Then add the white sauce of your choice
10 gm green zucchini
instructions
4. Pour the stock water and loosen the sauce Add
20 gm boiled beans
the pesto sauce and mix well
200 gm alfredo Sauce or 250
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
10 gm grated parmesan cheese
6. Now add the boiled pasta Saute the pasta 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
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
Spicy veg pasta
2 servings 20 minutes
ingredients Procedure :
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
vegetables, saute well
10 gm boiled broccoli
3. Then add the white sauce of your choice
10 gm green zucchini
instructions
4. Pour the stock water and loosen the sauce
20 gm boiled beans
5. Add the chilly paste and mix well Add
200 gm alfredo Sauce or 250
parmesan cheese and regular cheese
gm bechamel sauce
6. Add salt , pepper, aromat seasoning , sugar , a
20 gm chilly paste
pinch of oregano seasoning and mix well
10 gm grated parmesan cheese
7. Now add the boiled pasta Saute the pasta well
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
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
Creamy chicken pasta
2 servings 20 minutes
ingredients Procedure :
150 gm boiled penne Pasta or
pasta of choice
1. Take a pan, keep in medium flame
100 gm grilled chicken(M1)
2. Add butter , then add chopped garlic and saute
200 gm alfredo Sauce or 250
well
gm bechamel sauce
instructions
3. Then add the white sauce of your choice
10 gm grated parmesan cheese
4. Pour the stock water and loosen the sauce
20 gm grated regular cheese
5. Add parmesan cheese and regular cheese
1 gm crushed black pepper
6. Add salt , pepper, aromat seasoning , sugar , a
1 gm sugar
pinch of oregano seasoning and mix well
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
2 slice garlic bread
Chicken arrabbiata
2 servings 20 minutes
ingredients Procedure :
150 gm penne pasta
1. Take a pan , keep in medium flame
200 gm arrabbiata sauce
2. Add pomace olive oil, chopped garlic, celery,
10 gm fresh basil leaves
and saute for 1 min
20 gm parmesan cheese
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
100 gm grilled chicken(M1)
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
10 ml extra virgin olive oil
Chicken pesto pasta
2 servings 20 minutes
ingredients Procedure :
150 gm boiled penne Pasta or
1. Take a pan, keep in medium flame
pasta of choice
2. Add butter , then add chopped garlic and saute
100 gm grilled chicken(M1)
well
200 gm alfredo Sauce or 250
3. Then add the white sauce of your choice
gm bechamel sauce
instructions
4. Pour the stock water and loosen the sauce
100 gm pesto sauce
5. Add the pesto sauce and mix well
10 gm grated parmesan cheese
6. Add parmesan cheese and regular cheese
20 gm grated regular cheese
7. Add salt , pepper, aromat seasoning , sugar , a
1 gm crushed black pepper
pinch of oregano seasoning 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
2 slice garlic bread
Spicy chicken pasta
2 servings 20 minutes
ingredients Procedure :
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
100 gm grilled chicken(M1)
vegetables, saute well
200 gm alfredo Sauce or 250
3. Then add the white sauce of your choice
gm bechamel sauce
instructions
4. Pour the stock water and loosen the sauce
20 gm chilly paste
5. Add the chilly paste and mix well
10 gm grated parmesan cheese
6. Add parmesan cheese and regular cheese
20 gm grated regular cheese
7. Add salt , pepper, aromat seasoning , sugar , a
1 gm crushed black pepper
pinch of oregano seasoning 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
2 slice garlic bread
HOW TO
MAKE A
PIZZA
Margherita
PIZZA
Prep Time : 10mins Cook Time : 10mins Servings : 1-2
INGREDIENTS
Arrabbiata sauce 60 ml
Maida 20 gm
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
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
Take the pizza out and brush olive oil on the sides
INGREDIENTS
Arrabbiata Sauce 60 ml
Maida 20 gm
Mozzarella Shredded 50 gm
Parmesan shredded 25 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
6. Cook the pizza at 280 C in the pizza oven till the top and bottom of
7. Take the pizza out and brush olive oil on the sides
NOTES :
Enjoyed best when shared.
Veg PIZZA
Prep Time : 10mins Cook Time : 10mins Servings : 1-2
INGREDIENTS
Arrabbiata sauce 60 ml
Maida 20 gm
Basil Leaves 10 gm
Diced onion 20 gm
Capsicum 20 gm
Sliced jalapeno 10 gm
Take the pizza dough and roll it with rolling pin or by hand
to 9 inches
vegetables
Cook the pizza at 280 C in the pizza oven till the top and
Take the pizza out and brush olive oil on the sides
INGREDIENTS
Arrabbiata Sauce 60 ml
Maida 20 gm
Mushroom 100 gm
Pesto Sauce 10 gm
Jalapeno 15 gm
Veg funghi
PIZZA
PROCEDURE
Take the pizza dough and roll it with rolling pin or by hand
to 9 inches
jalapenos
Cook the pizza at 280 C in the pizza oven till the top and
Take the pizza out and brush olive oil on the sides and
INGREDIENTS
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
Take the pizza dough and roll it with a rolling pin or by hand
to 9 inches
vegetables, mushroom
Cook the pizza at 280 C in the pizza oven till the top and
Take the pizza out and brush olive oil on the sides and
INGREDIENTS
Maida 20 gm
Paneer 100 gm
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 the sauteed paneer
Cook the pizza at 280 C in the pizza oven till the top and bottom of
Take the pizza out and brush olive oil on the sides
INGREDIENTS
Arrabbiata sauce 60 ml
Maida 20 gm
Diced onion 20 gm
Capsicum 20 gm
Sliced jalapeno 10 gm
Cajun spice 30 gm
Add the chicken to the pan and then add the cajun spice seasoning
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
INGREDIENTS
Arrabbiata sauce 60 ml
Maida 20 gm
Diced onion 20 gm
Capsicum 20 gm
Sliced jalapeno 10 gm
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
Add all the vegetables and cooked chicken to the pizza base
Cook the pizza at 280 C in the pizza oven till the top and bottom of
Take the pizza out and brush olive oil on the sides
INGREDIENTS
Arrabbiata sauce 60 ml
Maida 20 gm
Diced onion 10 gm
Sliced jalapeno 5 gm
Chicken (M1) 50 gm
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
Add all the vegetables ,chicken sausage slices and cooked chicken
Cook the pizza at 280 C in the pizza oven till the top and bottom of
Take the pizza out and brush olive oil on the sides
INGREDIENTS
Pesto paste 50 gm
Maida 20 gm
Green Capsicum 20 gm
Onion 20 gm
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 all the vegetables,
chicken
Cook the pizza at 280 C in the pizza oven till the top and bottom of
Take the pizza out and brush olive oil on the sides
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.
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 :
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.
Marinations PROCEDURE
Oil 200 ml
Garlic 50gm
Chicken breast 1 kg
Thyme 10 gram
Salt 1.5 tbsp
Pepper to taste
OR
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