GOA
MENU
KUMARS RECIPE FILE 1NSK NOTES
 PRAWN PULAO
 SANNAS
 GOAN POEE
 CHICKEN XACHUTTI
 TUR DHAL SORAK
 DODOL
 ALLE BELLE
KUMARS RECIPE FILE 2NSK NOTES
PRAWN PULAO
ARROZ COM CAMARAO DE GOA
 PRAWN 6 KG
 RICE 10 KG
 OIL 750 ML
 CINNAMON 5 GM
 CARDAMOM 5 GM
 CLOVES 5 GM
 BAY LEAF 5 GM
 JEERA 50 GM
 ONIONS 3 KG
 TOMATOES 2 KG
 TURMERIC 40 GM
 CURD 250 ML
 SALT 100 GM
 GREEN CHILLIES 100 GM
 GINGER GARLIC PASTE 75 GM
 COCONUT MILK FROM 10 COCONUTS
KUMARS RECIPE FILE 3NSK NOTES
SANNAS
 RAW RICE 5 KG
 YEAST 50 GM
 COCONUTS GRATED 5 NO
 SUGAR 300 GM
 SALT 100 GM
KUMARS RECIPE FILE 4NSK NOTES
GOAN POEE
 REFINED FLOUR 3 KG
 WHOLE WHEAT FLOUR 3 KG
 SALT 50 GMS
 SUGAR 30 GMS
 YEAST 40 GMS
 MILK OPTIONAL 100 ML
 EGG OPTIONAL 5 NOS
 FAT 250 GMS
KUMARS RECIPE FILE 5NSK NOTES
CHICKEN XACUTI
 CINNAMON 5 GM
 CARDAMOM 5 GM
 CLOVES 5 GM
 KHUS KHUS 100 GM
 MACE 10 GM
 STAR ANISE 10 GM
 WHOLE RED CHILLI 75 GM
 WHOLE CORIANDER SEEDS 75 GM
 BLACK PEPPER CORNS 50 GM
 CUMIN 20 GM
 NUT MEG 2 NO
 FENNEL 20 GM
 FENNU GREEK SEEDS 20 GM
 TURMERIC 40 GM
 COCONUTS 5 NO
KUMARS RECIPE FILE 6NSK NOTES
 ONIONS 5 KG
 GINGER 100 GM
 GARLIC 75 GM
 GREEN CHILLIES 50 GM
 CORIANDER LEAVES 2 BUNCH
 GROUNDNUT OIL 750 ML
 SALT 100 GM
 CHICKEN 11 KG
 TAMARIND 100 GM
KUMARS RECIPE FILE 7NSK NOTES
TUR DHAL SORAK
TUR DHAL 1 KG
ONIONS 2 KG
GARLIC 100 GMS
GREEN CHILLIES 100 GMS
CURD 500 ML
OIL 500 ML
BOTTLE GOURD 4 KG
COCONUTS 5 NOS
MUSTARD SEEDS 100 GMS
WHOLE RED CHILLI 30 GMS
TURMERIC 40 GMS
SALT 100 GMS
POTATO OPTIONAL 2 KG
CURRY LEAVES 1 BUNCH
ASAFOETIDA 20 GMS
JEERA 50 GMS
KUMARS RECIPE FILE 8NSK NOTES
DODOL
 RICE FLOUR 3 KG
 JAGGERY 3.5 KG
 COCONUT MILK 2.5 LIT
 SALT PINCH
 BADAM 200 GM
 GHEE 1 LIT
 NUT MEG 2 NO
KUMARS RECIPE FILE 9NSK NOTES
ALLE BELLE
 REFINED FLOUR 2 KG
 EGG 20 NO
 COCONUT MILK 2 LIT
 CARDAMOM POWDER 50 GM
 GHEE 250 ML
 JAGGERY 500 GM
 COCONUTS 5 NO
KUMARS RECIPE FILE 10NSK NOTES
KUMARS RECIPE FILE 11NSK NOTES

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goan menu 2

  • 2.  PRAWN PULAO  SANNAS  GOAN POEE  CHICKEN XACHUTTI  TUR DHAL SORAK  DODOL  ALLE BELLE KUMARS RECIPE FILE 2NSK NOTES
  • 3. PRAWN PULAO ARROZ COM CAMARAO DE GOA  PRAWN 6 KG  RICE 10 KG  OIL 750 ML  CINNAMON 5 GM  CARDAMOM 5 GM  CLOVES 5 GM  BAY LEAF 5 GM  JEERA 50 GM  ONIONS 3 KG  TOMATOES 2 KG  TURMERIC 40 GM  CURD 250 ML  SALT 100 GM  GREEN CHILLIES 100 GM  GINGER GARLIC PASTE 75 GM  COCONUT MILK FROM 10 COCONUTS KUMARS RECIPE FILE 3NSK NOTES
  • 4. SANNAS  RAW RICE 5 KG  YEAST 50 GM  COCONUTS GRATED 5 NO  SUGAR 300 GM  SALT 100 GM KUMARS RECIPE FILE 4NSK NOTES
  • 5. GOAN POEE  REFINED FLOUR 3 KG  WHOLE WHEAT FLOUR 3 KG  SALT 50 GMS  SUGAR 30 GMS  YEAST 40 GMS  MILK OPTIONAL 100 ML  EGG OPTIONAL 5 NOS  FAT 250 GMS KUMARS RECIPE FILE 5NSK NOTES
  • 6. CHICKEN XACUTI  CINNAMON 5 GM  CARDAMOM 5 GM  CLOVES 5 GM  KHUS KHUS 100 GM  MACE 10 GM  STAR ANISE 10 GM  WHOLE RED CHILLI 75 GM  WHOLE CORIANDER SEEDS 75 GM  BLACK PEPPER CORNS 50 GM  CUMIN 20 GM  NUT MEG 2 NO  FENNEL 20 GM  FENNU GREEK SEEDS 20 GM  TURMERIC 40 GM  COCONUTS 5 NO KUMARS RECIPE FILE 6NSK NOTES
  • 7.  ONIONS 5 KG  GINGER 100 GM  GARLIC 75 GM  GREEN CHILLIES 50 GM  CORIANDER LEAVES 2 BUNCH  GROUNDNUT OIL 750 ML  SALT 100 GM  CHICKEN 11 KG  TAMARIND 100 GM KUMARS RECIPE FILE 7NSK NOTES
  • 8. TUR DHAL SORAK TUR DHAL 1 KG ONIONS 2 KG GARLIC 100 GMS GREEN CHILLIES 100 GMS CURD 500 ML OIL 500 ML BOTTLE GOURD 4 KG COCONUTS 5 NOS MUSTARD SEEDS 100 GMS WHOLE RED CHILLI 30 GMS TURMERIC 40 GMS SALT 100 GMS POTATO OPTIONAL 2 KG CURRY LEAVES 1 BUNCH ASAFOETIDA 20 GMS JEERA 50 GMS KUMARS RECIPE FILE 8NSK NOTES
  • 9. DODOL  RICE FLOUR 3 KG  JAGGERY 3.5 KG  COCONUT MILK 2.5 LIT  SALT PINCH  BADAM 200 GM  GHEE 1 LIT  NUT MEG 2 NO KUMARS RECIPE FILE 9NSK NOTES
  • 10. ALLE BELLE  REFINED FLOUR 2 KG  EGG 20 NO  COCONUT MILK 2 LIT  CARDAMOM POWDER 50 GM  GHEE 250 ML  JAGGERY 500 GM  COCONUTS 5 NO KUMARS RECIPE FILE 10NSK NOTES
  • 11. KUMARS RECIPE FILE 11NSK NOTES