Concept
| Item | Description |
|---|---|
| Base | Vegetable & Rice |
| Side | None |
| Palate | Mild spicy & tangy |
| Age | Above 18 |
| Not For | TBD |
| Allergens | TBD |
| Expiry | 1 day (20 hrs) |
Ingredients
| Ingredient | Quantity |
|---|---|
| Boiled Rice | 250 gm |
| Ghee | 20 ml |
| Dalchini (Cinnamon) | 1 stick |
| Laung (Cloves) | 1 piece |
| Javitri (Mace) | 1 piece |
| Black Pepper | 1 piece |
| Badi Elaichi (Black Cardamom) | 1 piece |
| Choti Elaichi (Green Cardamom) | 1 piece |
| Tejpatta (Bay Leaf) | 1 leaf |
| Jeera (Cumin) | 1 gm |
| Salt | 2 gm |
| Turmeric Powder | 0.5 gm |
| Chopped Ginger | 1 gm |
| Chopped Green Chilli | 2 gm |
| Chopped Onion | 60 gm |
| Beans | 10 gm |
| Peas | 10 gm |
| Carrot | 10 gm |
| Capsicum | 10 gm |
| Cauliflower | 15 gm |
| Garam Masala | 1 gm |
| Lemon Juice | 1.25 ml |
| Sugar | 1 gm |
| Chopped Coriander | 1 gm |
| Curd | 140 gm |
| Roasted Cumin Powder | 0.5 gm |
Recipe
| Steps |
|---|
| 1. Take a non-stick pan and heat it for 1 minute. |
| 2. Add ghee and whole garam masala. When masala starts to pop, add jeera, ginger, onion, and green chilli. |
| 3. Add boiled vegetables; cook for 1 minute, then add salt and turmeric. |
| 4. Now add rice and toss it for 1 minute. |
| 5. Add salt, sugar, and garam masala powder; check seasoning while serving. |
| 6. Garnish with chopped coriander. |
Equipment Required
| Equipment |
|---|
| Nonstick Fry Pan |
Additional Sections
| Section | Description |
|---|---|
| Nutrition Value | TBD |
| Internal Trial | Already running in Xc Kitchen & QSR. |
| Customer Experience | TBD |
| Unique Selling Point | TBD |
| COO Conclusion Phase-1 | TBD |
| Production Cost | TBD |
| Packaging Method | TBD |
| Availability Aspects of Ripple | TBD |
| Scalability Aspect | TBD |
| Final Images from PMF | TBD |
| COO Final Conclusion | TBD |