GOBI PORIAL

NAME OF THE DISH……GOBI PORIAL


1; Wash your hand and use barrier cream before you start work

2; Check all food use by date.

3; use the correct coded chopping boards .

4; Ensure all knives, small equipment
and all food contact surfaces are sanitised
Before work commences

5; Taste food using only a clean
Spoon, and remember to sanitise after
Each use

6; Wear disposable gloves but
Remember you can still
Cross contaminate

7; Wash hands and equipment regularly
Throughout the operation

8; Ensure food items are kept below 8 c,
If food items go above 8 c chill in
Blast chiller to below 8C

Remember that you may be
Held responsible if the food that
You have prepared fails to meet
The company standards


INGREDIENT
250gms of Cauliflower (Boiled with little salt)
100gms of Onion Julian
5gms of Green Chilli
1 Bunch of Curry Leaves
5gms of Seeds Jeera, Roasted peanuts, mustard, methi
1pc of Coconut greated
5gms of Jeera powder
Pinch of Salt
Fresh Dhania


METHOD
Heat the Sufuria put the Ghee or Corn Oil then add peanuts fry little and
Put seeds Jeera, mustard, methi then add curry leaves then Onion fry
Little then put the Cauliflower cook for 5minutes put pinch of Salt add greated Coconut.

GARNISH
· Red chilli
· Fresh Coconut
· Curry Leaves
· Coriander leaves (Dhania)