FND 320-Group Lab Project

Group 2:

Sheri BernardCassandra DrynanDana JacksonCynthia JohnsonTracy NeveLindsey Simmons

South Asian Food LabSouth Asian Food LabJuly 8, 2011

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, 2011

3 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 

Diwali Festival MenuSweet Corn Vegetable Soup

Hot and creamy soup that will warm your soul and tickle your taste buds

Mushrooms in Onion GravyAn onion paste combined with tomatoes, chilies and other delectable

seasonings to create a flavorful gravy that covers fresh cooked mushrooms

Basmati RiceThis is a savory Indian style rice dish flavored with fresh herbs and spices

Red Lentil CurryA rich and hearty main dish combining many tasty spices together

RotiA tender and delicious flatbread drizzled with a light coat of butter

Gulab JamunThese spongy milky balls soaked in syrup are a traditional Indian dessert.

ChaasA deliciously spiced buttermilk drink perfect for a warm fall afternoon

Red

Len

til C

urr

y

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

Yield 25 servings

 Ingredients

6 c red lentils3 c onion, diced¼ c vegetable oil½ c curry powder1 teaspoon ground turmeric1 Tbsp ground cumin1 Tbsp chili powder1 Tbsp salt 1 Tbsp white sugar1 Tbsp minced garlic1 Tbsp ginger root, sliced3 c canned tomato paste

Red Lentil CurryRecipe 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(25 portions)

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 1 Tbsp 0.25 oz 2 Tbsp (0.5 oz)

Chili Powder 1 Tbsp 0.27 oz 2 Tbsp (0.5 oz)

Salt 1 Tbsp 0.67 oz 2 Tbsp (1.5 oz)

Garlic, minced 1 Tbsp 3 oz 2 Tbsp (6 oz)

Sugar, granulated 1 Tbsp 0.44 oz 2 Tbsp (1 oz)

Ginger Root, sliced 1 Tbsp

0.33 oz2 Tbsp (0.5 oz)

Tomato Paste 3 c 1.5 lb 3 lb

Menu Cost AnalysisIngredient/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 100%$0.59/oz

4 oz x $0.59 = $2.36

Curry Powder 3.75 oz 100%$0.28/oz

3.75 oz x $0.28 = $1.05

Ground Turmeric 0.5 oz 100%$0.70/oz

0.5 oz x $0.70 = $0.35

Ground Cumin 0.5 oz 100%$0.70/oz

0.5 oz x $0.70 = $0.35

Chili Powder 0.5 oz 100%$0.65

0.5 oz x $0.65 = $0.33

Salt 1.5 oz 100%$0.02/oz

1.5 oz x $0.02 = $0.03

Garlic, minced 6 oz 100%$0.16/oz

6 oz x $0.16 = $0.97

Sugar, granulated 1 oz 100%$0.04/oz

1 oz x $0.04 = $0.04

Ginger Root, sliced 0.5 oz 100%$0.19/oz

0.5 oz x $0.19 = $0.10

Tomato Paste 3 lb 100%$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

Menu Cost AnalysisIngredient/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 =12.375 lb(12 lb 6 oz)

85% $2.49/lb$2.49 x 12.375 lb = $30.81

Green chilies 1.563 lb(1 lb 9 oz)

100% $7.99/lb$7.99 x 1.563 lb = $12.49

Coriander 1.7 oz 100% $4.11/oz$4.11 x 1.7 oz = $6.99

salt .85 oz 100% $0.75/lb$0.05 x 0.85 oz = $0.04

red chili powder 2.8 oz 100% $1.57/oz$1.57 x 2.8 oz = $4.40

Garam masala powder 0.43 oz 100% $8.49/3.5 oz$2.43/oz x 0.43 oz = $1.04

Cardamom powder 0.33 oz 100% $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

Menu Cost AnalysisIngredient/Food Item Amount for

50Yield Cost

Basmati Rice

Long grain, basmati rice4 lbs, 11 oz

100% $0.125/oz x 75 oz =$9.38

Water 10 lbs, 14 oz 100% No additional cost

Kosher salt2 oz

100% $0.045/oz x 2 oz =$0.09

Unsalted butter6 ¼ oz

100% $0.186/oz 6.25 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

100% $0.568/oz x .065oz =$0.04

Total cost of recipe for 50 servings $24.03

Total Cost of Recipe per Serving $0.48

Menu Cost AnalysisIngredient/Food Item Amount for

50Yield 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 100% (5lb=$1.65) = $0.02/oz x 5 oz=$0.10

Baking Soda 1- 1 ¼tsp

100% (16oz=.79) = $0.05/oz$0.01

Butter 2 ½ oz 100% (16oz=$2.69) = $0.17/oz x 2.5oz=$0.42

Whole Milk 5 oz 100% (32 oz=1.29) = $0.04/oz x 5 oz=$0.20

Sugar 2 lb 4 oz 100% (5lb= $2.99) = $0.60/lb x 2.25lb=$1.35

Water 1 lb 4 oz 100% Free

Oil 5 lb 100% (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

Menu Cost Analysis

Ingredient/Food Item Amount for 50

Yield Cost

Roti

Whole Wheat Flour 1 lb 15 oz 100% (5lb=$2.29)= $0.46/lb x 1.94lb=$.92 $0.89

Salt 1 ½ tsp 100% (26 oz= $0.39) = $0.015/oz$.01

Vegan Butter 2 oz 100% (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

Menu Cost AnalysisIngredient/Food Item Amount for

50Yield Cost

Chaas

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 100% $0.328/oz x 1.75oz=$0.57

Fresh curry leaves 7.25 oz 100% $3.77/oz x 7.25oz=$27.33

Canola oil 12.5 oz 100% $0.28/oz x 12.5oz=$3.50

Cumin .25 oz 100% $1.14/oz x .25oz=$0.29

Total cost of recipe for 50 servings $61.85

Total Cost of Recipe per Serving $1.24Total cost of Menu for 50 servings

Total Cost of Menu per Serving