Concept
| Item | Description |
|---|---|
| Base | Boiled Khichdi & Vegetable |
| Side | None |
| Palate | TBD |
| Age | Above 18 |
| Not For | TBD |
| Allergens | TBD |
| Expiry | 1 day (20 hrs) |
Ingredients
| Ingredient | Quantity |
|---|---|
| Boiled Khichdi | 350 ml |
| Ghee | 20 ml |
| Jeera (Cumin) | 1 gm |
| Hing (Asafoetida) | 0.5 gm |
| Green Chilli | 1 pc |
| Sambhar Masala | 1 gm |
| Green Coriander | 1 gm |
| Salt | 1 gm |
| Chopped Beans | 10 gm |
| Peas | 10 gm |
| Chopped Carrot | 10 gm |
| Chopped Capsicum | 10 gm |
| Cauliflower | 15 gm |
| Curd | 140 gm |
| Roasted Cumin Powder | 0.5 gm |
Recipe
| Steps |
|---|
| 1. Take a pan and heat it for 1 minute on medium flame. Add ghee and heat for 30 seconds. |
| 2. Add whole green chilli; sauté for 30 seconds, then take it out. |
| 3. Add cumin seeds and hing on low flame; cook until it starts to pop. |
| 4. Mix well in the container before adding boiled khichdi; cook for 1 minute on medium flame. |
| 5. Reduce heat to low, add sambhar masala and salt; mix well for 1 minute. |
| 6. Add boiled assorted vegetables. |
| 7. Add freshly chopped coriander leaves; cook for 2 minutes. |
| 8. Garnish with ghee and coriander. |
Equipment Required
| Equipment |
|---|
| Fry Pan |
Additional Sections
| Section | Description |
|---|---|
| Nutrition Value | TBD |
| Internal Trial | Already running in Xc Kitchen. |
| 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 |