Vegetarian Options:
12 pounds red potatoes
8 ounces Sukhi's Madras Masala Spice Blend
2 cups corn/canola oil
4 pounds sliced onions
1 cup cilantro, chopped
Steam the potatoes until they are soft and fully cooked. In another roasting pan, heat oil on medium-high. Add Sukhi's Madras Masala Spice Blend and sauté until the mustard seeds start cracking. Add the onions and fry for 5 minutes over low heat. Add the potatoes, stir well, and cook for another 2-3 minutes. Garnish with chopped cilantro and serve. Yield: 13 Lbs.
2 cups corn/canola oil
1 ½ cups Sukhi's Channa Masala Spice Blend
2 #10 cans garbanzo beans
2 tomatoes, chopped
1 onion, chopped
1 cup cilantro, chopped
8 ounces Tamarind Chutney
In a roasting pan, heat the oil on medium-high and add Sukhi's Channa Masala Spice Blend. Roast until the spices begin to froth. Add the garbanzo beans with the liquid from the can and cook down to 25 percent. Add Sukhi's Tamarind Chutney. Garnish with chopped tomatoes, onions, and cilantro and serve. Yield: 13 Lbs.
15 pounds cauliflower, chopped into 1" florets
7 pounds red potatoes, chopped into 1 ½" pieces
1 ½ cups corn/canola oil
2 pounds onion, finely diced
¾ pound ginger, minced
¼ pound garlic, minced
1 ¼ cups Sukhi's Lucknow Masala Spice Blend
1 cup cilantro, chopped
Salt, to taste
In a roasting pan, heat oil on medium-high. Add the onions, ginger, and garlic until onions turn golden. Stir in Sukhi's Lucknow Masala Spice Blend. Add the cauliflower and potatoes and cook to temperature. Garnish with chopped cilantro and serve. Yield: 20 Lbs.
5 pounds cauliflower, chopped into 1" florets
2 ½ pounds carrots, chopped into 1 ½" pieces
2 ½ pounds green beans, chopped into 1 ½" pieces
2 ½ pounds frozen green peas
4 pounds corn kernels
2 pounds Sukhi's Korma Paste
4 cups water
4 cups heavy cream
Steam the vegetables until soft. In another roasting pan, whisk Sukhi's Korma Paste together with the water and heavy cream. Bring to a boil on medium-high heat. Add the steamed vegetables and cook until the gravy is thick. Serve. Yield: 20 Lbs.
3 pounds split yellow lentils
2 ½ gallons water
Salt, to taste
1 tablespoon turmeric
2 cups corn/canola oil
1 ¼ pounds onions, finely diced
½ pound ginger, minced
¼ pound garlic, minced
6 ounces Sukhi's Dal Masala Spice Blend
1 ¼ pounds tomato, diced
1 cup lemon juice
1 cup cilantro, chopped
In a pot, cook the lentils in the water with the salt and turmeric until they are soft. In a roasting pan, heat the oil with the onions, ginger, and garlic. Sauté until the onions turn golden. Stir in Sukhi's Dal Masala Spice Blend along with the tomatoes. Bring to a boil, add the lemon juice. Garnish with cilantro and serve. Yield: 20 Lbs.