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SGNC Saturday Langar Estimate
for 60-75 people in the Sangat
Parshad: 2lb. Unsalted Butter, Atta, Sugar 5lb.
Langer:
Note: this estimate is for either Either Dal or Sabji not for both dishes.
- Dal: 8-9 lbs.
- Vegetales: 30-35 lbs.
- Dahi: 1-1/2 gal
- Rice: 8 Cups (each cup = 8 oz.)
- Parshaade: 120-140 (one 20 lbs. bag of atta)
- Salad: two lettuce heads, 6-9 cucumbers, 2-4 tomatoes, 1 lb carrots, etc.
- Kheer: 3 gal. of milk; 3-5 cups of rice (80z cups) or Ice Cream of two 5qt. pails
- Common ingredients needed
to prepare Langer:
Oil, Onions, Garlic, Ginger, Tamotoes, Salt, Garam Masala, Jeera, Red /green peppers, Turmeric/Haldi Powder, Black Pepper, Cardamom Green (llcahi),Chai (tea)
- One Gal. of milk.
- Note: Please do not add milk into the tea Kettle
- 25 cups cold water in Kettle
- 15 bags of Indian teabags
Please contact the
Langar Committee for Gurpurb Langar or any questions Questions.