COURSE OBJECTIVE:
To introduction to quantity Food Production emphasizing regional Indian dishes, Indian breads and Street food.
CO1. Create desserts with correct texture and consistency.
CO2. Demonstrate the techniques of preparation of dishes from states of India.
CO3. Incorporate the spices and condiments that are unique to each province.
CO4. Prepare Indian breads and their variations.
CO5. Prepare assorted Indian Street foods in bulk quantities.

MENU – I
Plain Rice – Avial –Sambar-MeenVarathathu-Nenthra Kai Chips-Inji Puli Kari-ParippuVadai –Prathaman
MENU – II
Attukal Soup-Plain Rice-Veechchu Parotta-ChettinaduChicken Curry-Moolai MuttaVaruval
Urundai Kuzhambu-Beetroot Karaporiyal-Curd Rice-Kesari
MENU – III
Tomato Bath-Kholapuri Mutton Masala-Potato Vadai-Chappathis-Jallebi
MENU – IV
Kitchidi-Tomato Baingan Ambal-Dal Philani-Macher Jal-Loochi-GulabJamun
MENU – V
Bisbella Hullianna-Baesserattu-Mysore Bonda-Manglore Fish Fry-Potato Fry-Appalam
Mysore Pak
MENU – VI
Chicken Biriyani-Vegetable Biriyani-Baghara Baingan-Onion Raitha-Semiya Payasam
MENU – VII
JeeraPulao-Dhal Makhani -Aloo Capsicum-Fish Amritsari-Phulka-Beetroot Halwa
MENU – VIII
Coconut Rice-Ven Pongal-Meat ball curry-Cabbage and Carrot foogath-Curd rice-Rose cookies
MENU IX
Plain Rice Mutton Vindaloo-Ambiachi Dhal-Mix Vegetable Chilly Fry-Curd Rice-Bean, Kajoo & Coconut -Burfi
MENU – X
Chettinadu Mutton Biriyani-Cheruva-Kallu Dosa-Vadai Curry-Curd Rice
Kuzhi Paniyaram
MENU – XI
Plain Rice -Mutter Pulao-Bhaturas-Peshawari Chole-Palak Ghost-Aloo Gobi-Gajar ka Halwa
MENU – XII
Kachchi Biriyani-Mirchi Ka Salan-Nellore Mutton Curry-Kulcha-Double Ka Meetha
MENU – XIII
Yakhni Pulao-Aloo Paratha-Mutton Do Piaza-Dal Palak-Phirnee-
MENU – XIV
Ghee Bhat –Kachori-Doi Mach-Aloo Posto-Baigun Bhaja-Rasogulla-
MENU – XV
Tandoori Naan-Tandoori Murg-Sheek Kabab-Paneer Tikka-Tandoori Pomfret
MENU – XVI
Hot & sour egg drop soup, Vegetable fried rice, Chili chicken, Sweet & sour vegetables and Beijing Toffee bananas.

Reference Books:
PurohiBabbar, Rotis&Naans of India, Lorier Books Ltd, 2000
Welcome Group Chefs, The Indian Menu Planner, RoliBooles, 2005.
Kinston Cessarani, Practical Cookery, Hodder Arnold Hands, 2000
Cliva Finch, Food Preparation, Pearson Education –Cananda, 1999.