grandma's girl

Dauphinoise potato Ingredients Quantity Cream 250ml Garlic 10gm Potatoes 250 gm cheese 100 gm Salt and pepper 5gm 1.        Heat oven to 190C/170C fan/gas 5. Tip the cream, milk and garlic into a large saucepan and bring to a simmer. Slice the potatoes very finely, about 3-4mm, add them to the cream and simmer for 3 mins until just cooked. Gently stir to separate the potato and stop it sinking and catching on the bottom of the pan. 2.        Remove the potatoes with a slotted spoon and place in a wide shallow ovenproof dish so that they are about 5cm in depth. Pour over the garlic infused cream (discarding the garlic) – just enough to seep through the layers and leave a little moisture on the surface. Scatter over the cheese, if using, then bake for 30 mins until the potatoes are soft and browned – increase the heat for 5

Dish Name MURGH MALAI KEBAB Qty Unit Description 1 KG Chicken, Boneless 0.1 KG Ginger and Garlic paste 0.02 LT Vinegar 0.02 KG Salt 0.15 KG Hung curd 0.01 KG Mace powder 0.05 KG Cardamom powder 0.04 KG Chopped Corriander stems 0.1 KG Chopped Green Chilli 0.05 KG Melted Butter 0.08 LT Lemon juice 0.2 LT Cream 0.005 KG Kebab Masala                         Method:-                                                                     ·          Marinate the chicken with salt, ginger garlic paste and malt vinegar for half an hour. ·          Cream the cheese and add the spices,

STANDARD RECIPE CARD Dish Name NAAN Qty Unit Description 1.5 KG Refined Flour 0.7 LT Milk                    0.3 KG Eggs             0.07 KG Sugar         0.025 KG Salt            0.1 LT Refined Oil       0.01 KG Baking Powder   Method:-                                                                     Sieve the flour, salt and baking powder together.                                                                    Make a mixture of milk, eggs, sugar and ½ the oil, whisk well.                                                                       Gradually pour in the mixture into the flour and fold.                                                             Rest it for 20 minutes, knead the dough without leaving any dry flour, sprinkling oil and water if required.                      

STANDARD RECIPE CARD Dish Name TANDOORI MURGH Qty Unit Description 2.8 KG Whole chicken, 700g each 0.8 KG Curd 0.07 KG Ginger garlic paste 0.03 KG Red chilli powder 0.02 KG Yellow chilli powder 0.005 KG Garam masala 0.05 LT Malt vinegar 0.005 KG Tumeric 0.01 KG Salt 0.12 LT Lemon juice 0.1 KG Butter 0.005 KG Kebab masala                                                  Method:- Prepare a curd mixture with curd, chilli powders, garam masala, and turmeric. Mix them well.                      Prepare the chicken. Fully clean the bird, leaving it whole. Make two incisions into the flesh and legs. This will help cook the chicken faster.                                                               Marinate the ch