Recipe Name: Vegetable Samosas

Category: Appetizer

Recipe #: 01

Ingredients

Yields 16 Servings

Directions (CCP below)

Weight

Measure

Eggs, whites

Ginger root, grated

Vegetable oil

Onions, white, diced

Peas, frozen

Pie crust

Potatoes, boiled, mashed

Salt, table

Allspice, ground

Cinnamon, ground

Coriander seed

Cumin seed

Cayenne pepper

Turmeric, ground

Tomatoes, seeded, chopped

3.5 oz

3 ½ oz

3 lbs 12 oz

2 lbs EP

10 ½ oz EP

2 egg whites

3 tsp

¼ cup

2 small onions

½ cup

4 whole pie crusts

4 large potatoes

¼ tsp

½ tsp

1/8 tsp

3 Tbsp

1 tsp

½ tsp

1 tsp

2 small tomatoes

Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a bowl; coarsely mash.

Preheat oven to 400 degrees F (200 degrees C).

Heat oil in a skillet over medium-high heat; cook and stir onions, coriander seed, curry powder, ginger, salt, turmeric, cumin, allspice, cayenne pepper, and cinnamon until onion is lightly browned, about 5 minutes. Remove skillet from heat and stir tomatoes and peas into onion mixture; pour into mashed potatoes and thoroughly mix. Cool completely.

Cut each pie crust into 8 even triangles. Spoon filling onto the wide end of each triangle; fold corners over filling creating a triangular 'hat' shape. Pinch the dough together to form a seal. Brush egg white over each samosa and arrange on a baking sheet.

Bake in the preheated oven until samosas are golden brown, about 15 minutes.

Serving Size: 2 pastries

Pan Size: 21 x 15 sheet

Oven Temperature and Baking Time

Temperature

Minutes

Yield: 32 pastries

Number of Pans: 1

Conventional

400°F

15 min

Convection

Nutritional Analysis per Serving

Calories: 364

Fiber (g):

Total fat (g): 18

Sodium (mg): 105

Protein (g): 4

Carbs (g): 47

Cholesterol (mg): 0

Potentially Hazardous Food

Heat to a minimum of 155°F for 15 seconds. Hold food for service at an internal temperature of 135°F or above. Do not mix old product with new. Cool leftovers to 70°F or below within 2 hours and to 41°F or below within 6 hours. Reheat leftover quickly (within 2 hours) to 165°F or above. Reheat only once and discard unused portion.

Recipe Name: Cucumber Raita

Category: Appetizer (Dip)

Recipe #: 02

Ingredients

Yields 24 Servings

Directions (CCP below)

Weight

Measure

Cucumber, peeled, seeded, chopped

Cilantro, fresh

Green chili pepper

Salt, table

Yogurt, plain, low fat

8 oz EP

 ½ oz EP

1 lb

1 cucumber

1 Tbsp

1 pepper

¼ tsp

2 cups

Stir the yogurt, cucumber, chili pepper, cilantro, and salt together in a bowl until evenly mixed. Set aside in refrigerator to allow the flavors to mix for 10 minutes before serving cold.

Serving Size: 1.5 Tbsp

Pan Size:

Oven Temperature and Baking Time

Temperature

Minutes

Yield: About 2 ¼ cups

Number of Pans:

Conventional

Convection

Nutritional Analysis per Serving

Calories: 15

Fiber (g):

Total fat (g): .3

Sodium (mg): 39

Protein (g): 1

Carbs (g): 2

Cholesterol (mg): 1

Potentially Hazardous Food

Potentially hazardous food: Store, serve, and cool to 41°F or below. Do not leave unrefrigerated for over 2 hours at room temperature.

Recipe Name: Tandoori Chicken

Category: Main Course

Recipe #: 03

Ingredients

Yields 4 Servings

Directions (CCP below)

Weight

Measure

Chicken cutlets, raw

Cilantro, fresh

Garam masala*

Garlic, raw, minced

Ginger root, grated

Lemon juice, fresh

Onions, white, thinly sliced

Salt, table

Sugar, light brown

Cayenne pepper

Yogurt, plain, low fat

1 lb 8 oz EP

4 oz EP

10 oz

4 6 oz filets

2 tsp

2 tsp

1 clove

1 tsp

1 lemon yield

½ onion

¼ tsp

1 tsp

1 tsp

1 ¼ cups

Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes.

In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, brown sugar, and cayenne pepper. Mix until smooth. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours.

Preheat oven to 350°F.

Arrange 1 layer of chicken in pan with marinade, cover, and cook for 20 minutes; remove lid and cook for an additional 10 minutes.

Garnish with cilantro.

Serving Size: 1 cooked filet

Pan Size: 13 x 18 with lid

Oven Temperature and Baking Time

Temperature

Minutes

Yield: 4 cooked filets

Number of Pans: 1 pan

Conventional

350°F

30 min

Convection

Nutritional Analysis per Serving

Calories: 250

Fiber (g):

Total fat (g): 3

Sodium (mg): 310

Protein (g): 43

Carbs (g): 9.6

Cholesterol (mg): 102

Potentially Hazardous Food

Heat an internal temperature of 165°F for a minimum of 15 seconds. Hold for service at an internal temperature of 135°F or above. Do not mix old product with new. Cool leftovers to 70°F or below within 2 hours and to 41°F or below within 6 hours. Reheat leftover quickly (within 2 hours) to 165°F or above. Reheat only once and discard unused portion.

Recipe Name: Curried Chickpeas

Category: Side Dish

Recipe #: 04

Ingredients

Yields 6 Servings

Directions (CCP below)

Weight

Measure

Chickpeas, canned

Garam masala*

Garlic, raw, minced

Ginger root, grated

Oil, vegetable

Onions, white, raw, diced

Bay leaf, whole, removed

Paprika, ground

Cayenne pepper

Turmeric, ground

Water, tap

1 lb 14 oz

2 ½ oz

2 15 oz cans

1 tsp

4 cloves

3 tsp

2 Tbsp

½ cup

1 leaf

½ tsp

½ tsp

½ tsp

3 Tbsp

Heat oil in a saucepan over medium-high heat. Stir in the garlic, onion, and ginger, and cook until browned. Stir in the garam masala, paprika, cayenne pepper, turmeric, bay leaves, tomato, water, and chickpeas. Bring to a simmer, the reduce heat to low, cover and simmer until garbanzos are very soft, about 20 minutes. Remove bay leaves before serving.

Serving Size: ½ cup

Pan Size: 2 qt saucepan

Oven Temperature and Baking Time

Temperature

Minutes

Yield: 3 cups

Number of Pans: 1

Conventional

Convection

Nutritional Analysis per Serving

Calories: 223

Fiber (g):

Total fat (g): 6

Sodium (mg): 434

Protein (g): 8

Carbs (g): 35

Cholesterol (mg): 0

Potentially Hazardous Food

Heat to a minimum internal temperature of 145°F for a minimum of 15 seconds. Hold for service at an internal temperature of 135°F or above. Do not mix old product with new. Cool leftovers to 70°F or below within 2 hours and to 41°F or below within 6 hours. Reheat leftover quickly (within 2 hours) to 165°F or above. Reheat only once and discard unused portion.

Recipe Name: Coconut Basmati Rice

Category: Side Dish

Recipe #: 05

Ingredients

Yields 16 Servings

Directions (CCP below)

Weight

Measure

Cashews, raw, halved

Coconut milk, canned

Oil, vegetable

Raisins, golden seedless

Rice, Basmati, enriched, raw

Salt, table

Chicken stock, low sodium

Water, tap

Bay leaf, whole, removed

Coriander seed

Cumin seed

Cayenne pepper

Turmeric, ground

6 oz

7 oz

3 ½ oz

3 ½ cups

¾ cup + 2 Tbsp

1 Tbsp

½ cup unpacked

½ cup uncooked

¼ tsp

17.5 fl oz

¾ cup + 2 Tbsp

1 leaf

½ tsp

½ tsp

1 pinch

¼ tsp

Heat oil in a large pot over medium-high heat. Stir in rice, and cook for 2 minutes. Pour in the coconut milk, chicken stock, water, cumin, coriander, cayenne pepper, salt, turmeric, bay leaf, raisins, and cashew halves. Bring to a boil, then cover, and reduce heat to low. Cook until rice is tender, about 20 minutes. Stir every few minutes.

Serving Size: ¼ cup

Pan Size: 2 qt stockpot

Oven Temperature and Baking Time

Temperature

Minutes

Yield: 4 cups

Number of Pans: 1

Conventional

Convection

Nutritional Analysis per Serving

Calories: 475

Fiber (g):

Total fat (g): 23

Sodium (mg): 227

Protein (g): 12

Carbs (g): 60

Cholesterol (mg): 3

Potentially Hazardous Food

Heat to a minimum internal temperature of 145°F for a minimum of 15 seconds. Hold for service at an internal temperature of 135°F or above. Do not mix old product with new. Cool leftovers to 70°F or below within 2 hours and to 41°F or below within 6 hours. Reheat leftover quickly (within 2 hours) to 165°F or above. Reheat only once and discard unused portion.

Recipe Name: Naan

Category: Side Dish - Bread

Recipe #: 06

Ingredients

Yields 8 Servings

Directions (CCP below)

Weight

Measure

Baking powder

Baking soda

Yeast, active dry

Oil, olive

Salt, table

Sugar, light brown

Water, tap, warm

Flour, AP, unbleached

Yogurt, plain, low fat

8 oz

1 ½ oz

¼ tsp

¼ tsp

1 tsp

2 Tbsp

½ tsp

2 tsp unpacked

¾ cup

2 cups

3 Tbsp

In a large bowl combine the yeast, warm water and brown sugar. Give it a gentle stir and allow it to sit until the mixture becomes frothy.

In a large bowl, combine the flour, salt, baking powder, and baking soda. Stir to combine.

Next, add the yogurt and oil to the yeast mixture. Stir to combine. Pour this sour cream mixture into the flour and stir. The mixture will be sticky. Once the dough has come together, cover and place in a warm place. Set aside to rise for about 45 minutes.

Once the dough has doubled in size, place some extra flour in a small bowl. Grease a baking sheet with oil spray. Now punch down the dough and make 8 balls about the size of a golf ball. Use the flour to help shape the balls because the dough will be sticky. Set these aside to rise another 30 minutes.

Preheat the oven to 350°F. Use the flour to help you flatten the dough balls into small, flat pieces, about 6" in diameter. Spray the top side with a light layer of cooking spray or olive oil. Place on the prepared pan. Arrange dough pieces on pan 2 inches apart and place them in the oven. Allow them to cook for 4-5 minutes on one side. Use a tong to pull up one of them to see if it's adequately brown on the bottom side. If so, remove from the oven and flip the Naan and cook an additional 4-5 minutes.

Serving Size: 1 piece

Pan Size: 21 x 15 sheet

Oven Temperature and Baking Time

Temperature

Minutes

Yield: 8 6” pieces

Number of Pans: 1

Conventional

350°F

8 – 10 min

Convection

Nutritional Analysis per Serving

Calories: 157

Fiber (g):

Total fat (g): 4

Sodium (mg): 205

Protein (g): 4

Carbs (g): 25

Cholesterol (mg): .35

Potentially Hazardous Food

Heat to a minimum internal temperature of 145°F for a minimum of 15 seconds. Hold for service at an internal temperature of 135°F or above. Do not mix old product with new. Cool leftovers to 70°F or below within 2 hours and to 41°F or below within 6 hours. Reheat leftover quickly (within 2 hours) to 165°F or above. Reheat only once and discard unused portion.

Recipe Name: Kulfi

Category: Dessert

Recipe #: 07

Ingredients

Yields 14 Servings

Directions (CCP below)

Weight

Measure

Bread, white

Milk, sweetened condensed

Milk, evaporated, nonfat

Cardamom, ground

Whipped topping, frozen, low fat

Pistachios, dry roasted, no salt added, crushed

3 oz

8 oz

4 slices

1 ¼ cup

1 ¼ cup

½ tsp

1 cup

½ cup

Combine evaporated milk, condensed milk, whipped topping, and cardamom in a blender and blend in pieces of bread until smooth.

Pour mixture into a 9x13 inch baking dish and freeze for 8 hours or overnight.

Serve with a # 16 ice cream scoop and sprinkle each serving with 1 ½ tsp crushed pistachios.

Serving Size: 4 Tbsp +

1 ½ tsp pistachios

Pan Size:

Oven Temperature and Baking Time

Temperature

Minutes

Yield: 3 ½ cups ice cream

Number of Pans:

Conventional

Convection

Nutritional Analysis per Serving

Calories: 177

Fiber (g):

Total fat (g): 5

Sodium (mg): 114

Protein (g): 5.5

Carbs (g): 24

Cholesterol (mg): 10

Potentially Hazardous Food

Potentially hazardous food: Store, serve, and cool to 41°F or below. Do not leave unrefrigerated for over 2 hours at room temperature.

Recipe Name: Gulab Jamun

Category: Dessert

Recipe #: 08

Ingredients

Yields 10 Servings

Directions (CCP below)

Weight

Measure

Butter, no salt, melted

Baking powder

Milk, dry, nonfat

Milk, fluid, 1 %

Almonds, slivered

Oil, vegetable

Raisins, golden seedless

Cardamom, ground

Sugar, granulated

Almond extract

Water, tap

Flour, AP

1 oz

2 ½ oz

2 lbs

2 Tbsp

½ tsp

1 cup

½ cup

1 Tbsp

1 quart for frying

1 Tbsp

1/8 tsp

1 ¼ cup

½ tsp

¾ cup + 2 Tbsp

3 Tbsp

In a large bowl, stir together the milk powder, flour, baking powder, and 1 pinch cardamom. Stir in the almonds and golden raisins. Mix in the melted butter, then pour in the milk, and continue to mix until well blended. Cover and let rest for 20 minutes.

In a large skillet, stir together the sugar, water, almond extract and a pinch of cardamom. Bring to a boil over medium high heat, and simmer for 1 minute. Set aside.

Preheat oil in a fryer to 365°F. Knead the dough and form into 20 small balls. Fry the balls in small batches. After about 5 minutes, they will start to float, and expand to twice their original size, but the color will not change much. After the jamun float, turn them frequently until light golden. Remove from the oil to paper towels using a slotted spoon. Drain on paper towels and allow to cool slightly.

Place the balls into the skillet with the syrup. Simmer over medium heat for about 5 minutes, squeezing them gently to soak up the syrup. Serve immediately, or chill.

Serving Size: 2 balls with 2 Tbsp syrup

Pan Size: 10” skillet

Oven Temperature and Baking Time

Temperature

Minutes

Yield: 20 balls + 1 ¼ cups syrup

Number of Pans: 1 skillet

Conventional

Convection

Nutritional Analysis per Serving

Calories: 418

Fiber (g):

Total fat (g): 30

Sodium (mg): 95

Protein (g): 5

Carbs (g): 35

Cholesterol (mg): 9

Potentially Hazardous Food

Heat to a minimum internal temperature of 145°F for a minimum of 15 seconds. Hold for service at an internal temperature of 135°F or above. Do not mix old product with new. Cool leftovers to 70°F or below within 2 hours and to 41°F or below within 6 hours. Reheat leftover quickly (within 2 hours) to 165°F or above. Reheat only once and discard unused portion.