how to cook rice , dal and rasam and any vegetable curry step by step indian style for 50 persons?

 

how to cook rice , dal and rasam and any vegetable curry step by step indian style for 50 persons?

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Here's a step-by-step guide to cooking rice, dal, rasam, and a vegetable curry in Indian style for 50 persons:

Rice:

1. Rinse 10 cups of rice thoroughly under running water until the water runs clear.
2. In a large pot, add 20 cups of water and bring it to a boil.
3. Add the rinsed rice to the boiling water and stir well.
4. Reduce the heat to medium-low, cover the pot with a tight-fitting lid, and let it simmer for about 15-20 minutes or until the rice is cooked and each grain is separate.
5. Once cooked, fluff the rice gently with a fork and keep it covered until ready to serve.

Dal:

1. Take 4 cups of your preferred dal (such as toor, masoor, or moong dal) and rinse it under running water.
2. In a large pressure cooker, add the rinsed dal, along with 12 cups of water.
3. Add salt to taste, 1 teaspoon turmeric powder, and any other desired spices.
4. Close the pressure cooker and cook on high heat until it reaches full pressure. Then, reduce the heat to low and cook for about 15-20 minutes.
5. Allow the pressure to release naturally before opening the cooker.
6. Stir the cooked dal well and adjust the consistency by adding more water if needed. Keep it aside.

Rasam:

1. Heat 2 tablespoons of oil in a large pot or pan.
2. Add 2 teaspoons of mustard seeds and let them splutter.
3. Add 2-3 dried red chilies, 1 tablespoon of cumin seeds, and 1 tablespoon of black peppercorns. Sauté for a minute.
4. Add 1 finely chopped onion, 4-5 crushed garlic cloves, and curry leaves. Sauté until the onions turn translucent.
5. Add 4 cups of water, 2 chopped tomatoes, 1 tablespoon of tamarind paste, 1 teaspoon of turmeric powder, and salt to taste.
6. Let the rasam simmer for about 15-20 minutes, allowing the flavors to blend.
7. Garnish with freshly chopped coriander leaves and keep it aside.

Vegetable Curry:

1. Heat 4 tablespoons of oil in a large pan or kadai.
2. Add 4-5 cloves of minced garlic, 1 tablespoon of grated ginger, and sauté until aromatic.
3. Add 4 cups of mixed vegetables (such as potatoes, carrots, beans, peas, etc.) and sauté for a few minutes.
4. Add 2 teaspoons of red chili powder, 2 teaspoons of coriander powder, 1/2 teaspoon of turmeric powder, and salt to taste.
5. Mix well and cook the vegetables until they are tender, stirring occasionally.
6. Once the vegetables are cooked, add 2 cups of tomato puree or finely chopped tomatoes and cook for another 5 minutes.
7. Add 2 cups of water and let the curry simmer for a few more minutes to allow the flavors to meld together.
8. Garnish with freshly chopped coriander leaves.

Serve the cooked rice, dal, rasam, and vegetable curry together in individual bowls or on a large platter. Accompany it with some papad and pickle, and enjoy your delicious Indian-style meal!