Lemon / S. I.

Masala Rice 1 BACK HOME

Yield 45 126 L Rate Amount
Rice 10 28 kg 33 924
Haldi Powder 40 112 gm 0.2 22.4
Cook the rice. And spread on plates to cool.
Water 25 70 L Make each grain separate. 0 0
Oil 500 1400 ml 0.1 140
Salt 300 840 gm 0.01 8.4
Oil (for Travelling Prasadam) 2500 7000 ml 0 0
Oil (for Regular use) 2000 5600 ml 0.1 560
Groundnut 1500 4200 gm Heat Oil. Fry groundnuts, keep aside. Then 0.086 361.2
Rai 250 700 gm put rai and udad dal. Put bedagi mirch and 0.07 49
green chillies. Then put hing and curry patta.
Udad dal 600 1680 gm Put cooked rice and salt and groundnuts. Mix
0.07 117.6
Bedgi chilli, broken 100 280 gm thoroughly. Then Put off flame and mix in 0.16 44.8
Hing 60 168 gm lemon juice and dhaniya patta. 0.38 63.84
Green Chilli (Split in two) 400 1120 gm 0.05 56
Curry Patta 1 2.8 L 8 22.4
Salt 350 980 gm 0.01 9.8
Lemon Juice 1350 3780 ml 0.2 756
Kokam Juice 700 1960 ml 0
Add after putting off fire. MIX
Water 300 840 ml 0
Dhania Patta, Chopped 2 5.6 L 15 84
Total Cost 3219.44
Misc Cost (%) 40 1287.78
NOTE: Dont add Dhaniya Patta if you are planning to
Grand Total 4507.22
preserve the rice for a day or more as travelling prasadam Per L Cost 35.77
Serving Size (L) 0.55
Compiled Before 1-Oct-11 Per Person cost 19.67
Last Edited on 22-Apr-14 Total No Of Serving 50.91