Used in 8 recipes
A commercial beef shami kebab recipe yielding about 80 consistent pieces, with practical guidance on boiling, binding, freezing and frying for service.
A 40-plate commercial rui macher jhol recipe with controlled fish portions, firm fried steaks, light gravy and practical service holding guidance.
A commercial piyaju recipe yielding about 120 crisp masoor dal fritters, with controlled soaking, coarse grinding, frying, holding and portioning.
A commercial Bangladeshi dal puri recipe yielding 80 pieces, with measured filling, leak-free shaping, controlled frying, holding and cost guidance.
A commercial chicken jhal fry recipe for about 40 plates, using a fully cooked chicken base and a fast, spicy high-heat finish for each order.
A commercial chapli kebab recipe producing 80 flat beef kebabs for 40 plates, with controlled portions, batch frying, holding and reheating guidance.
A 10-litre commercial borhani batch for kacchi, weddings and bottled service, with controlled spice balance, cold holding and 50 consistent portions.
A commercial Chattogram-style beef kala bhuna recipe producing about 40 controlled portions with deep browning, roasted spices and service guidance.
