1. South Asian Food Lab Group 2: Sheri Bernard Cassandra Drynan
FND 320-Group Lab Project
South Asian Food Lab
July 8, 2011
Group 2:
Sheri Bernard
Cassandra Drynan
Dana Jackson
Cynthia Johnson
Tracy Neve
Lindsey Simmons

2. Diwali Festival Come join us for the 2011 Diwali Festival.
Enjoy the Indian traditions and customs of Diwali by celebrating with festive food and a dazzling fireworks show.
A gathering of family and friends complete with activities for both kids and adults.
When:
Saturday, Oct 8, p.m. - 10:00 p.m.
Location:
Memorial Park
Stevens Creek Blvd, Cupertino, CA 95014
The Festival of Lights includes : • Fireworks Show at 9 p.m.
• Traditional Diwali Menu
• Music, Dancing, Games

3. Diwali Festival Menu Sweet Corn Vegetable Soup
Hot and creamy soup that will warm your soul and tickle your taste buds
Mushrooms in Onion Gravy
An onion paste combined with tomatoes, chilies and other delectable seasonings to create a flavorful gravy that covers fresh cooked mushrooms
Basmati Rice
This is a savory Indian style rice dish flavored with fresh herbs and spices
Red Lentil Curry
A rich and hearty main dish combining many tasty spices together
Roti
A tender and delicious flatbread drizzled with a light coat of butter
Gulab Jamun
These spongy milky balls soaked in syrup are a traditional Indian dessert.
Chaas
A deliciously spiced buttermilk drink perfect for a warm fall afternoon

4. Red Lentil Curry Yield 25 servings Ingredients 6 c red lentils
3 c onion, diced
¼ c vegetable oil
½ c curry powder
1 teaspoon ground turmeric
1 Tbsp ground cumin
1 Tbsp chili powder
1 Tbsp salt
1 Tbsp white sugar
1 Tbsp minced garlic
1 Tbsp ginger root, sliced
3 c canned tomato paste
Red Lentil Curry
Directions
Wash the lentils in cold water until the water runs clear (this is very important or the lentils will get "scummy"), put the lentils in a pot with water to cover and simmer covered until lentils tender (add more water if necessary).
While the lentils are cooking: In a large skillet or saucepan, caramelize the onions in vegetable oil.
While the onions are cooking, combine the curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger in a mixing bowl. Mix well. When the onions are cooked, add the curry mixture to the onions and cook over a high heat stirring constantly for 1 to 2 minutes.
Stir in the tomato paste and reduce heat, allow the curry base to simmer until the lentils are ready.
When the lentils are tender drain them briefly (they should have absorbed most of the water but you don't want the curry to be too sloppy). Mix the curry base into the lentils and serve immediately.
Nutritional Information
Amount Per Serving  Calories: 192 | Total Fat: 2.6g | Cholesterol: 0mg

5. Red Lentil Curry Recipe Modification
Use Tables 2.1. (starts page 16) and 2.2 (starts page 18) in your Food for Fifty reading to help calculate recipe adjustment from a 25 portion yield to a 50 portion yield using the Direct-Reading Measurement Tables. Be sure to use the correct table for weight or volume.
Ingredients
Original Recipe
(25 portions)
Weight Conversion
New Recipe
(50 portions)
Red Lentils
6 c
2.67 lb = 2 lb 11 oz
5 lb 8 oz = 5.5 lb
Onion, diced
3 c
1 lb x 1.14 (1/.88) = 1.14 = 1 lb 2.2 oz AP
2 lb 4 oz = 2.25 lb
Vegetable Oil
¼ c
0.125 lb = 2 oz
½ c = 0.5 c (4 oz)
Curry Powder
½ c
1.78 oz
1 c (3.75 oz)
Ground Turmeric
1 Tbsp
0.25 oz
2 Tbsp (0.5 oz)
Ground Cumin
Chili Powder
0.27 oz
Salt
0.67 oz
2 Tbsp (1.5 oz)
Garlic, minced
3 oz
2 Tbsp (6 oz)
Sugar, granulated
0.44 oz
2 Tbsp (1 oz)
Ginger Root, sliced
0.33 oz
Tomato Paste
1.5 lb
3 lb

6. Menu Cost Analysis Red Lentil Curry Ingredient/Food Item Amount for 50
Yield
Cost
Red Lentil Curry
Red Lentils
5.5 lb
100%
$2.00/lb
5.5 lb x $2.00 = $11.00
Onion, diced
1 lb (2.25 lb AP)
88%
$0.86/lb
2.25 lb x $0.86 = $1.94
Vegetable Oil
4 oz
$0.59/oz
4 oz x $0.59 = $2.36
Curry Powder
3.75 oz
$0.28/oz
3.75 oz x $0.28 = $1.05
Ground Turmeric
0.5 oz
$0.70/oz
0.5 oz x $0.70 = $0.35
Ground Cumin
Chili Powder
$0.65
0.5 oz x $0.65 = $0.33
Salt
1.5 oz
$0.02/oz
1.5 oz x $0.02 = $0.03
Garlic, minced
6 oz
$0.16/oz
6 oz x $0.16 = $0.97
Sugar, granulated
1 oz
$0.04/oz
1 oz x $0.04 = $0.04
Ginger Root, sliced
$0.19/oz
0.5 oz x $0.19 = $0.10
Tomato Paste
3 lb
$2.03/lb
3 lb x $2.03 = $6.08
Total cost of recipe per 50 servings
$24.60
Total Cost of Recipe per Serving
$0.49

7. Mushrooms in Onion Gravy
Menu Cost Analysis
Ingredient/Food Item
Amount for 50
Yield
Cost
Mushrooms in Onion Gravy
mushrooms
4.09 lb x 1.10 =
4.5 lb
(4 lb 8 oz)
90%
$5.32/lb
$5.32 x 4.5 lb= $23.94
onion
13.39 lb x 1.12 =
15 lbs
88%
$2.65/lb
$2.65 x 15lb = $39.80
tomato
10.76 lb x 1.15 = lb
(12 lb 6 oz)
85%
$2.49/lb
$2.49 x lb = $30.81
Green chilies
1.563 lb
(1 lb 9 oz)
100%
$7.99/lb
$7.99 x lb = $12.49
Coriander
1.7 oz
$4.11/oz
$4.11 x 1.7 oz = $6.99
salt
.85 oz
$0.75/lb
$0.05 x 0.85 oz = $0.04
red chili powder
2.8 oz
$1.57/oz
$1.57 x 2.8 oz = $4.40
Garam masala powder
0.43 oz
$8.49/3.5 oz
$2.43/oz x 0.43 oz = $1.04
Cardamom powder
0.33 oz
$8.00/oz
$8.00 x 0.33 oz = $2.64
Vegetable oil
¼ cup
10%
$0.54/cup
$1.08 x 1.13lb = $1.22
Total cost of recipe for 50 servings
$123.37
Total Cost of Recipe per Serving
$2.47

8. Menu Cost Analysis Basmati Rice Ingredient/Food Item Amount for 50
Yield
Cost
Basmati Rice
Long grain, basmati rice
4 lbs, 11 oz
100%
$0.125/oz x 75 oz =
$9.38
Water
10 lbs, 14 oz
No additional cost
Kosher salt
2 oz
$0.045/oz x 2 oz =
$0.09
Unsalted butter
6 ¼ oz
$0.186/oz oz =
$1.16
Minced parsley leaves
2 oz (3.77 oz AP)
53%
$0.145/oz x 3.77=
$0.55
Minced fresh dill leaves
1 1/3 oz (3 oz AP)
44%
$3.84/oz x 3 oz =
$11.52
Minced fresh scallions (white and green parts)
4 oz (5.71 oz AP)
70%
$0.225/oz x 5.71 oz=
$1.29
Ground pepper
.065 oz
$0.568/oz x .065oz =
$0.04
Total cost of recipe for 50 servings
$24.03
Total Cost of Recipe per Serving
$0.48

9. Menu Cost Analysis Gulab Jamun Ingredient/Food Item Amount for 50
Yield
Cost
Gulab Jamun
Powdered Milk
7 oz
100%
(9.6oz=$4.99) = $0.52/oz x 7 oz=
$3.64
All Purpose Flour
5 oz
(5lb=$1.65) = $0.02/oz x 5 oz=
$0.10
Baking Soda
1- 1 ¼
tsp
(16oz=.79) = $0.05/oz
$0.01
Butter
2 ½ oz
(16oz=$2.69) = $0.17/oz x 2.5oz=
$0.42
Whole Milk
(32 oz=1.29) = $0.04/oz x 5 oz=
$0.20
Sugar
2 lb 4 oz
(5lb= $2.99) = $0.60/lb x 2.25lb=
$1.35
Water
1 lb 4 oz
Free
Oil
5 lb
(32oz=$2.69) = $1.345/lb x 5 =
$6.73
Total cost of recipe for 50 servings
$12.45
Total Cost of Recipe per serving
$0.25

10. Menu Cost Analysis Roti Ingredient/Food Item Amount for 50 Yield Cost
Whole Wheat Flour
1 lb 15 oz
100%
(5lb=$2.29)= $0.46/lb x 1.94lb=
$.92 $0.89
Salt
1 ½ tsp
(26 oz= $0.39) = $0.015/oz
$.01
Vegan Butter
2 oz
(16oz=$3.69) = $0.23/oz x 2 oz =
0.46
Total cost of recipe for 50 servings
$1.39 $1.36
Total Cost of Recipe per Serving
$.03

11. Menu Cost Analysis Chaas Ingredient/Food Item Amount for 50 Yield Cost
Buttermilk
25 lbs
100%
$0.74/lb x 25lbs=
$18.50
Ginger, minced
12.5 oz
75% ( 50 servings)
$0.186/oz x 12.5oz=
$2.33
Dried red chilies
25 oz
90% (50 servings)
$0.373/oz x 25oz=
$9.33
Black mustard seeds
1.75 oz
$0.328/oz x 1.75oz=
$0.57
Fresh curry leaves
7.25 oz
$3.77/oz x 7.25oz=
$27.33
Canola oil
$0.28/oz x 12.5oz=
$3.50
Cumin
.25 oz
$1.14/oz x .25oz=
$0.29
Total cost of recipe for 50 servings
$61.85
Total Cost of Recipe per Serving
$1.24
Total cost of Menu for 50 servings
Total Cost of Menu per Serving