SHF - Chettinad Partner CATEGORY RECIPE CHART ( CRC)

Menu Type A {Seasoning } B {Veg & Masala} C { Base} D { Garnish} Ref Image Packing Box CCT
I Chettinad Special
Add 1 sp oil ➣ Pinch of (split orid
➣ mustard➣ cumin➣ turmeric Yellow•
powder) ➣ split green chilli -1 50 ml tamarind pulp➣ 6sp
Tiffen Sambar - 450 1/4 spoon Dal+Thalipu
1 ABC + no➣ red chilli-1 no➣ curry leaf➣ add drumstick 100 ml OT dhal➣ 200ml water➣ 450 ml cntr
ml ghee • Thick
add 4-5 nos sauted shallots ➣ Add required salt
1/4 sp sakthi masala sambar Shake
powder
In a pan add oil 1 tbsp
➣Pinch of (Mustard➣ Methi➣ ➣ Kathirikai➣ Murungaikai - Bright
Urad➣ Jeera) 100ml
Yellow
Paruppu Sambar - ➣Slit Green chilli - 1 No ➣Tamrind Exctract - 75ml 1/4 spoon
2 ABC + 450 ml cntr • Thick
450 ml ➣ Red Chilli - 1 Nol ➣Dhal Base - 250ml ghee
➣Water - 250ml Shake
➣ Curry Leaves • Dal+Veg
➣ sambar pwd - 1tbsp ➣Salt

Add 1 sp oil ➣ Pinch of (split orid

➣ mustard➣ cumin➣ turmeric Yellow
powder➣ hing➣ dhania Brown
powder) ➣ split green chilli -1 50 ml tamarind pulp➣ 6sp • Thick
Aravai Sambar - 1/4 spoon
3 ABC + no➣ red chilli- 1 no➣ curry leaf ladies finger 100 ml OT dhal➣ 200ml water➣ 450 ml cntr Shake
450 ml ghee
➣ add 4-5 nos sauted shallots➣ Add required salt • Dal+
add1/4sp Annapoorna powder➣ Aravai
grind and add(1sp Annapoorna
sambar podi+1sp grated coconut)
1tb sp. Oil➣ 1/4 T Spoon
(Mustard➣ Split Orid) OTM base- 250 ml➣ Red Orange
Kara Kozhambu - ➣Red Chilli slit - 1 200ml water➣ 50 Fn Ch • Spice+Veg
4 ABC add ladies finger 100 ml 450 ml cntr
450 ml ➣Sprig Curry leave➣ tamarind water➣ Add Coriander Leaf • Thick
➣Chopped Garlic required salt Shake
➣Saute Shallots - 5 pcs
Add 1 tb sp. Coconut oil➣ add Yellow
1/4 T sp each – Mustard➣ Green
Hing➣ Off the flame and add 300 • Thick
Moor Kozhambu - Add 2 inch size Saute add 1/4 spoon
5 ABC Turmeric - 1/2tbsp➣ ml well grinded butter milk 450 ml cntr Shake
450ml Vendaikai 100ml coconut oil
1 split Red Chilli➣ ➣ add required salt •
Add 2 spoon mor kozhambu Curd+Aravai
paste
Add 1 Tsp Oil➣ Mustard➣ 1-red Tamarind
chilli➣ 1 sprig Curry leaf➣ Hing Colour
Milagu Rasam - 450 a pinch➣ add required salt➣ Fn Ch • Butter
6 ABC + and 400ml water 450 ml cntr Milk
ml chopped tomato - 2tbsp Crushed pepper topping Coriander Leaf
100ml Tamarind Extract • Tamarind
Add 2 tbsp Rasam Mix ➣ Tangy+
Rasam Mix
 Red Colour
• Butter
Add 1 Tsp Oil➣ Mustard➣ 1 take 2 medium size tomato
Tomato Rasam - Fn Ch Milk
7 ABC + sprig Curry leaf➣ Hing a pinch➣ grind and pour➣ add 400 ml add required salt 450 ml cntr
450 ml Coriander Leaf • Tomato
Add 1 1/2 t sp Rasam Mix ➣ water
Tangy+Rasa
m Mix
In a pan add 2 spoon Coconut Veg Colour
Oil➣ pinch of (mustards➣ split
•
orid)➣ curry leaves➣ fine add 500 ml box full of carrot & add required salt➣ Grated
8 Poriyal - 450 ml ABC grated coconut 450 ml cntr Veg+Coconu
chopped garlic- 1 sp➣ fine beans together coconut - 3 spmix well
chopped onions- 2 sp➣ green t
chilli slits-1➣ allow it splutter • Dry
In a pan add 2 spoon of Oil➣
Pinch of (mustard➣ slit urad)➣ Red
Curry leaves
add 500ml box full of boiled add required salt➣ mix Fn Ch • Veg+Chilli
9 Varuval - 450 ml ABC red chilli split 450 ml cntr
potato all well Coriander Leaf Paste
Fine chopped garlic- 1 sp.
OTM base-2 spoon➣ Chilli • Dry
powder- 1/4 spoon
In a pan add 2 sp Oil➣ pinch of
(mustards➣ split orid)➣ 4 Red
chopped garlic ➣ curry leaves➣
200 ml sauted kathirikai ➣ sprinkle water➣ add Fn Ch • Veg+ Chilli
10 Peratal - 450 ml ABC finely chopped onions - 1sp ➣ 450 ml cntr
200 ml drumstick required salt Coriander Leaf Paaste
chopped tomatos- 1 sp ➣ allow it
splutter ➣ 4 spoon OTM base ➣ • Semi Dry
1/2 spoon chilli powder
Toor dal - 2tbsp➣ Bengal gram -
2tbsp➣ Garlic - 3pcs➣ coconut Natural
- 200ml➣ Curry leaf - 200ml➣ Colour
Green chill - 3pcs➣ Tamarind
• Roasted
11 Thovayal - 250 ml ABC pulp - 1tbsp➣ Milagu - 1/4 -- -- -- 250 ml cntr
Dhal+ Spice
tbsp➣ Jeera - 1/4tbsp➣ Salt
req. • Course
Add little water and grinded to Thick
course
Natural
Fine chopped Coconut-200ml➣ Colour
add tadka and
12 Chutney - 250 ml ABC Fried Gram-1 spoon➣ Green -- -- 250 ml cntr • Original
mix
Chili➣ Ginger 1 Slice ➣ Salt Taste
• Thick Curd

White Rice - 750 ml

13 ABC ++ Boiled white rice in 750 ml box 750 ml cntr White
Box
 50ml Milk Mix (2spoon milk Transfer to
Add 1 sp Ghee ➣ (fry cashew ➣
powder + 50 ml water)➣ 3 sp 250ml box ➣ White
Semiya Payasam - raisin) remove when brown➣ To
14 ABC condensed milk ➣ 1/2 spoon Add roasted 250 ml cntr • Milk
250 ml the same Ghee add 2 1/4spoon
Elachi Powder➣ 1 sp sugar➣ cashew nut & • Sweet
Roasted Semia
add 250 ml water raisin
Add 1 sp Ghee ➣ (fry cashew ➣ Transfer to Kesari
raisin) remove when brown➣ To add 7 1/2spoon sugar ➣ 250ml box ➣
Rava Kesari - 250 Orange
15 ABC ++ the same ghee ➣ add of 5 spoon elaichi powder pinch ➣ colour Add roasted 250 ml cntr
ml • Set Curd
roasted rava➣ add 250ml Hot dissoled pinch in 1 tb sp water cashew nut &
water raisin • Sweet
In a pan add 1 spoon coconut oil
➣ pinch of each (jeera➣ Veg+Yellow
add 6 spoon Plain Moong
mustard➣ hing) ➣ 1 green chilli chopped • Aravai
add 350 ml fine chopped base➣ 2 spoon Avial
16 Kootu - 450 ml ABC ➣ 1 dry chilli ➣ curry leaf ➣ coriander 250 ml cntr Dhal+Veg
spinach paste➣ 50ml water➣
Chopped Garlic - 1tbsp. 2 leaves Taste
add required salt
chopped onion➣ 2 chopped • Curd
tomato
100ml mashed potato➣ 4 spoon
chopped onion➣ 2 chopped
green chilli➣ curry leaves➣ Make the mashed potato
Aloo Bonda - 8 Nos Butter Cover/ 8
17 ABC chopped coriender leaves➣ mix -- as a ball and dip into the No side dish Yellow/ Red
( No Chutney ) with 50 ml sakthi bajji mix flour➣ baji batter and fry into oil
Nos
add 20 ml watermix well➣ add
required salt➣

Kara Paniyaram - Take idli batter 500 ml qty add

gram dhall-2 spoon➣ fine Mix well and make it 12 nos
18 12 Nos ( No ABC -- No side dish Silver Foil/12 Nos
chopped onion -2 spoon➣ fine kara paniyaram
Chutney ) chopped green chilli -2 nos

add 20 nos Garlic

In a pan add 1 tb sp Gingelly oil
6 Shallots➣ Chopped Tomato
➣Add 1 T [Link] Red Brown
- 2tbsp➣
➣Pinch of each Methi seeds➣ 2 spoon coconut paste➣ •
Vatha Kozhambu Tur Powder - 1/5tbsp➣ Chilli 1/4 spoon
19 ABC + Hing powder water 150ml➣ Add 450 ml cntr Tangy+Spice
kuzhambu - 450 ml Powder - 1➣ Coriande gingely oil
➣Dry red chilli & sting Curry required salt •Thick
Powder- 2tbsp➣ Cumin
leaves Shake
Powder - 1/4tbsp➣ salt➣
Tamarind - 150ml
II Andhra Special
➣Vegetable
In a pan add oil 1/2 tbsp Colour
➣ mustard - 1/2 tsp Grated dry ➣ Fry & Dry
➣fried bendakaya 400 ml cntr ➣MTR Chilli Powder - 2
#VAL Bendakaya Fry - ➣ fried ground nut -100 ml cntr coconut Consistency
ABC ➣grated dry coconut (copra) - tbsp 450 ml cntr
UE! 450 ml ➣ saute onion -1 tbsp (Copra) 1/2 ➣ Red
3 tbsp ➣add required Salt
➣ turmeric pwd -1 gm( pinch) tbsp Chilly &
➣sprig curry leaf 1 Ground nut
Taste
 ➣Yellow
In a pan add oil 1tbsp Colour
➣ mustard 1/2 tsp
In a mixing bowl add ➣ Curd
➣ jeera 1/2 tsp
whipped curd 400 ml Cocnsistenc
#VAL Ullipayalu Perugu ➣ saute onion 3 tbsp saute onion -
ABC Ullipayalu 100 ml cntr ➣ add required Salt 450 ml cntr y
UE! Pulusu - 450 ml ➣ dry red chilli split 2 pcs 1/4 tbsp
➣ fine chopped coriandar ➣ Onion
➣ thin slit green chilli 4 pcs
leaf 1/2 tbsp and
➣turmeric pwd -1/4 tbsp
➣ sprig curry leaf 1 seasoning
flavor
In a pan add oil - 3 tbsp
➣In a mixer grinder add { OTM
Base 250ml + Fried peanut - 2 In a tadka pan add oil 1 ➣Orange
➣add Vanakaya - 4 Pcs Red Colour
Masala Gutti tbsp + Dry coconut (copra) - 2 tbsp
➣ Tamarind extract - 50 ml
#VAL tbsp+ MTR Chilli Powder -1/2 ➣ mustard 1/4 tsp Gingely oil - ➣ Curd
Vankaya Kura - 450 ABC + tbsp + Kashmiri chilli - 1/2 tbsp+
cntr
➣ jeera 1/4 tsp 1/4 tbsp
450 ml cntr
UE! Consistency
ml ➣ water 150 ml cntr
Vangi Bhat Powder - 1/4 tbsp + ➣ dry red chilli split 1 nos ➣ Masala &
➣ cook till oil oozes out
Ginger Garlic paste - 1/5 tbsp +a ➣sprig curry leaf 1 Garlic Taste
dd required salt + water - 50 ml
cntr} into a smooth paste
In a tadka pan add ghee 1
tbsp
➣ mustard - 1/4 tsp ➣yellow
In a pan add oil - 1tbsp ➣ tamarind extract - 25ml cntr
➣ jeera - 1/4 tsp colour
➣thin slit green chilli - 2 pcs ➣ Dhal base - 300ml cntr
#VAL Tomato Pappu - ➣ Crushed Garlic -
ABC ➣ crushed garlic - 1/2 tbsp ➣ MTR Chilli Powder - 1/2 Ghee - 1/2 tsp 450 ml cntr ➣curd
UE! 450 ml 1/2tbsp
➣Add Saute Tomato - 100ml cntr tbsp consistency
➣ Dry red chilli - 1
➣turmeric pwd - 1/4 tsp ➣ water 150 ml cntr ➣dal Taste
➣sprig curry leave 1
➣add required salt
➣ chopped coriander
leaves
In a pan add oil 1 tbsp gingelly oil
➣ add (Pinch of each ) 1gm of Tamarind extract 200 Ml cntr
each split orid dhal ➣ pulihora pwd prepartion - ➣Tamarind
➣ channa dal saute in a dry pan Cooked rice 750 ml brown
#VAL Chintapandu ➣mustard (add methi 1 gm(Pinch)+orid ➣ fried groundnut 2 tsp Pulihora pwdr Colour
ABC + 750 ml cntr
UE! Pulihora - 750 ml ➣hing dal 1/5 tsp+ chana dal 1/5 ➣ add required salt 1/4 tsp ➣Tangy &
➣methi pinch tsp+toor dal 1/5tsp+ coriander Key Ing
➣ dry red chilli split - 2 nos seeds 1/5tsp+ mustard 1/5 tsp) Taste
➣ thin slit green chilli - 2 pcs coarsly grind)
➣ sprig curry leaves 1
 ➣Thick
In a pan add oil 1 tbsp Coarse Paste
➣coriander leaf 250 ml cntr ➣ Green
In a tadka pan add oil 1
Kothimeera ➣grated coconut 100ml cntr Color
tbsp
#VAL ➣dry red Chilli 2 nos ➣water - 2 tbsp Transfer it in a ➣ Chilli
Kobbari Chutney - ABC ➣ mustard - 1/4 tsp 450 ml cntr
UE! ➣green chilli 6 nos ➣ Coarse grind 250 ml box Spice
250 ml ➣ dry red chilli - 1/2
➣ginger 1 inch ➣ Tangy
➣ sprig curry leaves 1 /2
➣tamarind extract - 1tbsp and
➣add required salt Coriander
Taste
III Kerala Special
➣Sambar base 200 ml ➣In a pan add coconut oil
➣ tamarind extract 50 Ml 1 tbsp Yellow
➣ water 200 ml (100 * 2 ) cntr ➣ mustard1/4 tsp brown
➣ grind sambar paste ( ➣ Jeera 1 gm (pinch) Fine chopped
#VAL Mix veg sambar - Murungaka Kumblenga Vendaika colour /
ABC sambar pwd 2 tbsp ➣ sprig curry leaf 1 coriander 450 ml cntr
UE! 450 ml Urulaikizhangu 100 ml cntr thick shake
➣ SGC 2 tbsp ➣ asof 1 gm (pinch) leaves
➣ sauted coriander seeds 1 ➣ dry chilli 1 into cuts consistency
tbsp) into smooth paste ➣ methi 1 gm (pinch) / dal taste
➣ add required salt ➣ sauteed shallots 1 tbsp
➣ In a pan add coconut oil 1 tbsp ➣ In a pan add coconut Red brown
➣ crushed garlic with skin 1 tbsp ➣ Tamarind extract 100 ml oil 1 tbsp colour /
➣ crushed ( garlic 2 nos cntr ➣ mustard 1/4 tsp butter milk
➣ fine chopped ginger 1/2 tbsp ) ➣ water 400 ml cntr ➣ jeera 1gm (pinch) Fine chopped
#VAL Veluthuli Rasam - consistency
ABC ➣ julliene tomato 100 ml cntr ➣ boil 5 min ➣ sprig curry leaf 1 coriander 450 ml cntr
UE! 450 ml / thalipu
➣ green chilli Slit 1 nos ➣ fine chopped coriander 2 ➣ asof 1 gm (pinch) leaves
➣ turmeric pwd 1/4 tpsp tbsp ➣ dry chilli 1 Into cuts spice -
➣ crush pepper 1/2 tbsp ➣ salt1/4 tbsp ➣ methi 1gm (pinch) tomato
➣ chilli pwd 1/4 tbsp " ➣ sauteed shallots 1 tbsp tangy taste
➣ In a pan add Coconut Oil 2
tbsp Vegetables
➣ SH sauteed shallots 100 ml colour / dry
Urulakizhanku cntr
consistency
#VAL ➣ sprig curry leaf 1 ➣ red chilli flakes 2 tbsp sprig curry leaf
Mezhukkupurati - ABC SGC 2 tbsp 450 ml cntr / roasted
UE! ➣ turmeric pwd 1/4 Tb sp ➣ saute Well 1
450 ml ➣ green chilli slit 1 nos coconut -
➣ potato 500 ml cntr red chilli
➣ salt 1/4 tbsp spicy taste
➣ saute
 ➣ In a pan add coconut
oil 1 tbsp
➣ saute shallots 50 ml Yellow
➣ Whip Together (250 Ml cntr colour /
➣ In a pan add white Ladies
Curd ➣ fine chopped ginger 1/4 butter milk
#VAL Vendakaya Moru finger 100 ml cntr
ABC ➣ 250 Ml Water ) tbsp 450 ml cntr consistency
UE! Curry - 450 ml ➣ chilli pwd 1/4 tbsp
➣ add required Salt ➣ jeera 1/4 tsp / thalipu
➣ 1/4 tbsp turmeric pwd
➣ Stir Cont Low Flame 1 Mins ➣ mustard 1gm(pinch) spice - curd
➣ methi 1gm(pinch) sour taste
➣ dry chilli 1nos
➣ sprig curry leaf 1
➣Julliene onion 250 Ml orange
➣ Chopped curry leaf 1 ➣ Batter : gram flour 3 tbsp yellow
#VAL Nadan Ulli Vada - 8 ➣ fine chopped green chilli - 2 ➣ maida 2 tbsp fried sprig Butter Cover / 8 colour / dry
ABC deep fry in coconut Oil
UE! nos nos ➣ sprinkle 50 Ml water cntr curry leaf 1 Nos / onion
➣ fine chopped ginger 1 tbsp ➣ mix well green chilli
➣ add required salt taste
➣ Grind (FGC (fresh grated Key Ing
coconut ) 200 ml colour /
Thenga ➣ garlic 3 pcs Coconut oil 1 tbsp
Thick curd
#VAL ➣ green chilli 3 nos ➣ mustard 1 gm (pinch)
Chammandhi - 250 ABC ➣ salt 1 gm (pinch) ➣ slit dry chilli 1 nos
fried sprig curry leaf 1 450 ml cntr consistency
UE!
ml ➣ tamarind 1 gm (pinch) / chilli spice
➣ sprig curry leaf 1
➣ sprig curry leaf 1 - mild tangy
➣ salt 1/4 tbsp ) taste
North Indian
IV
Special

#VAL Tawa Cook Both Sides

Chapathi - 3 nos ABC 125 gm Dough / 5 nos Roll into 7 '' Chapathi - Silver Foil Soft
UE! ➣ 1 tbsp Oil

In a pan add butter 1 tbsp Tadka ( Oil ➣ Yellow

➣add (jeera ➣ fine chopped 1/2 tbsp Jeera Colour /
200 ml Dal➣ Water 100 ml Tadka ( Oil ➣ 1/2 tbsp
green chilli ➣ ginger ➣ garlic ) 1 ➣ 1/4 tbsp Tkl Curd
#VAL ➣ required salt Jeera ➣ 1/4 tbsp Tkl Chilli
Dal Tadka - 250 ml ABC gm saute Chilli pwd ➣ 250 ml cntr Consisten
UE! ➣ fine chopped coriander 1 pwd ➣ 1/2 Slit Dry Chilli)
➣ fine chopped onion 1 tbsp 1/2 Slit Dry cy / Tadka
tbsp 1 tbsp Tadka
➣ fine chopped tomato 1tbsp Chilli) 1 tbsp Jeera - Dal
➣ jeera pwd 1/4 tbsp Tadka Taste
Butter 1 tbsp Yellow
➣Jeera 1/2 tbsp Orange
IGB 100 ml
➣ Fine chopped - Green Chilli Colour /
➣ RGB 50 ml
#VAL Tawa Bindi Fry - ➣ Ginger ➣ Garlic each 1 gm Fine Chopped Dry
ABC 200 ml Bindi ➣ water 20 ml 250 ml cntr
UE! 250 ml ➣ saute Coriander Consisten
➣salt 1/4 tbsp
➣ Tikalal Chilli pwd 1/4 tbsp cy / Spicy
➣ saute 1 min
➣ Jeera pwd 1 gm - Garam
➣ Garam masala 1 gm Taste
 In a Bowl 250 ml whisked curd ➣ In a pan add oil 1 tbsp
Yellow
Add 3 tbsp of gram flour (besan) ➣add ( 1/4 tsp jeera ➣ 1/4
Colour /
➣ 1/4 tsp red chilli powder➣ 1/4 tsp methi➣ 1/2 tsp fn ch Fine Chopped
#VAL Punjabi Kadhi - 250 Add Curs slury and stir in Thick
ABC tsp turmeric powder➣ 1/4 tsp green chilli ➣ 1/2 tsp fn ch Coriander & pn 250 ml cntr
UE! ml low flame for 3 t0 5 min Shake
garam masala powder and reg ginger ➣ garlic ) and saute Garam masala
Consisten
salt to the whisked curd➣ Add ➣ add fn ch onion 2 tbsp
cy
250 ml water and stir again
Butter 1 tbsp Yellow
➣Jeera 1/2 tbsp IGB 100 ml cntr Orange
➣ Fine chopped - Green Chilli ➣ required salt Colour /
#VAL ➣ Ginger ➣ Garlic each 1 gm Aloo Cubes 200 ml cntr ➣ coriander leaves 1 Fine Chopped Dry
Aloo Jeera ABC 250 ml cntr
UE! ➣ saute tbsp Coriander Consisten
➣ Kshmiri Chilli pwd 1/4 tbsp ➣ saute 1 min cy / Spicy
➣ Jeera pwd 1 gm - Garam
➣ Garam masala 1 gm Taste