so my Girlfreind has birthday tommorow and i promissed to make indian food,
my plan was to make 2 dishes 1 vegetarian 1 with chicken.
we are gonna be 9 people and i have never made food for nine people so i dont know how to dose it,? so there will be enough food and our vissitors will be full.

Palak Paneer ----recipe:
YouTube - Kanal von vahchef

kashmiri chicken---recipe: Kashmiri Chicken - The Food in my Beard

i really need advice even links to a good recipe with the right doses :-)

thanks in advanced

By "doses", I think you mean "portions"? Doses sounds like you're making medicine.

In general, the basic portion for adults is 4-5 ounces of protein (chicken/beef/shrimp), 2-3 ounces of starch (rice/potatoes/pasta), and 2-3 ounces of vegetables.

If you are preparing for 10 people, I'd suggest preparing your recipe with 3 pounds of chicken or paneer, 2 pounds of rice or starch, and 2 pounds of vegetables.

Whenever you're portioning items for a dinner, begin with a calculator, not your stove. Start with a concerted effort to produce an exact amount based on your per-person estimates. Don't just "eye-ball" or guess, you'll have either too much or too little.

Thanks Very much ....

On Oct 4, 6:08 am, ChefToddMohr <ChefToddMohr.
> wrote:
>
> In general, the basic portion for adults is 4-5 ounces of protein
> (chicken/beef/shrimp), 2-3 ounces of starch (rice/potatoes/pasta), and
> 2-3 ounces of vegetables.
>
> If you are preparing for 10 people, I'd suggest preparing your recipe
> with 3 pounds of chicken or paneer, 2 pounds of rice or starch, and 2
> pounds of vegetables.
> [snip]

Two pounds of rice sounds like a lot. I'm used to portioning rice by
volume. I estimate 1/3 cup of raw rice per American, 1/2 cup per
Asian and it usually works out well. For ten people, that would be
from 3 1/3 cups to 5 cups. -aem

ChefToddMohr;1385269 Wrote:
>
> By "doses", I think you mean "portions"? Doses sounds like you're
> making medicine.
>
>> Whenever you're portioning items for a dinner, begin with a calculator,
>> not your stove. Start with a concerted effort to produce an exact
>> amount based on your per-person estimates. Don't just "eye-ball" or
>> guess, you'll have either too much or too little.
>

"begin with a calculator"... and you have the chutzpah to admonish for
saying "doses". Ahahahahahah. . . .

Portions and doses are the same... objective quantities like prison
feeding... real chefs prepare subjective quantites and call them
servings, based on the perceived appetites of the individuals... a
real chef is capable of determining the difference in serving size for
a 4 year old, a 14 year old, and a 40 year old. Just the term
"portion *control*" smacks of institutional feeding. The greatest
compliment one can bestow upon a chef is to ask for seconds. I firmly
believe that for any restaurant to deserve their 5th Star they must
offer seconds, and even thirds without charge... and with the prices
they charge they can well afford to... sheesh, even the dingiest
neighborhood gin mill buys the patron every 3rd drink.