Used in 11 recipes
A commercial beef shami kebab recipe yielding about 80 consistent pieces, with practical guidance on boiling, binding, freezing and frying for service.
A commercial beef seekh kebab recipe yielding 80 kebabs, with an 80:20 meat-to-fat ratio, dependable binding, raw freezing and service controls.
A commercial samosa recipe for 40 crisp beef samosas, with measured wrappers, dry keema filling, freezer staging, frying temperatures and yield control.
A commercial piyaju recipe yielding about 120 crisp masoor dal fritters, with controlled soaking, coarse grinding, frying, holding and portioning.
A commercial beef nihari recipe for about 40 plates, built around bone-in shank, overnight cooking, controlled flour thickening and early-morning service.
A 40-portion commercial Mughlai paratha recipe with thin stretched dough, dry beef keema, egg filling, fast folding and controlled shallow frying.
A commercial beef halim recipe for about 40 plates, with controlled grain ratios, slow-cooked beef, service holding, garnishes and yield checks.
A commercial fuchka recipe yielding about 40 plates, with crisp homemade shells, controlled potato-chickpea filling, balanced tamarind water and safe cart holding.
A commercial egg curry recipe yielding 40 one-egg plates, with blister-fried boiled eggs, reusable onion gravy and practical service controls.
A commercial restaurant style dal recipe yielding about 40 side portions, with separate tempering, scaling rules, hot holding and portion control.
A commercial chapli kebab recipe producing 80 flat beef kebabs for 40 plates, with controlled portions, batch frying, holding and reheating guidance.
