Dal Makhni
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DATE 30/3/08
STANDARD RECIPE FOR VEGETABLE BIRYANI INGREDIENTS
QUANTITY
UNIT
RICE(GOLDEN SILA) 1 KG OIL 0.3 KG CLOVE 0.01 KG CINAMON STICK 0.01 KG GR. CARDAMOM 0.01 KG BAY LEAF 0 KG GARLIC 0.1 KG GINGER 0.1 KG HALDI 0.01 KG RED CHILLI PD. 0.05 KG GREEN CHILLI 0.02 KG MINT CHOPPED 0.1 KG CORRIANDER LEAF 0.1 KG SALT CURD 0.25 KG TOMATO 0.5 KG CARROTS 0.5 KG BEANS 0.3 KG CAULIFLOWER 0.5 KG GREEN PEAS 0.25 KG KEWRA/ROSE WATER FEW DROPS PS WATER 3 LTS
RATE
TOTAL 35.5 56 200 280 240 100 38 28 77 14 20 24 9 22 12.5 12 16 20 80
35.5 16.8 1 1.4 1.2 0.2 3.8 2.8 0.39 0 0.28 2 2.4 0 5.5 6.25 6 4.8 10 20 0 120.32
RICE BECOMES4 KG APPROX.
UAPL
DATE 30/3/08
STANDARDISED RECIPE FOR RAJMA INGREDIENTS
UNIT
QUANTITY RATE
RAJMA RAW ONIONS TOMATO PUREE(CANNED) GINGER GARLIC RED CHILLI PD. WATER OIL GARAM MASALA JEERA WHOLE COORRIANDER PD. BAY LEAF SALT CORRIANDER LEAF KASTOORI METHI
KG KG KG KG KG KG LTS KG KG
1 0.3 0.5 0.13 75 0 4 0.3 0 0.01 0 0
KG KG KG KG
0.05 ..005
TOTAL
RAJMA BECOMES 3 1/2 KG
ECOMES 3 1/2 KG
UAPL
DATE 30/3/08
STANDARD RECIPE FOR JEERA RICE INGREDIENTS
UNIT
BASMATI RICE JEERA WHOLE WATER SALT
KG KG LTS KG
QUANTITY RATE 1 0 3 0.1
TOTAL 42 160 9
42 0.32 0 0.9 43.22
UAPL
DATE 30/3/08
STANDARD RECIPE FOR MUTTON CURRY INGREDIENTS
UNIT
MUTTON ONION CHOP TOMATO CARDAMOM GR. CINAMOM STICKS CLOVES BLACK CARDAMOM BAY LEAF RED CHILLI PD. CORRIANDER PD. CUMIN PD. GINGER GARLIC CHILLI GREEN GARAM MASALA PD. HALDI PD. SALT
KG KG KG KG KG KG KG KG KG KG KG KG LG KG KG KG
QUANTITY RATE 1 0.4 0.3 0.01 0.01 0.01 0.01 0 0.02 0.02 0.02 0.1 0.1 0.05 0.01 0.01
TOTAL
UAPL
DATE 30/3/08
STANDARD RECIPE FOR CHICKEN CURRY INGREDIENTS
UNIT
CHICKEN WHOLE KG TOMATO GRAVY KG ONION CHOP KG CARDAMOM GR. KG CINAMON STICKS KG CLOVES KG BAY LEAF KG RED CHILLI PD. KG CORRIANDER PD. KG CUMIN PD. KG HALDI KG GINGER KG GARLIC KG GR.CHILLI KG CORRIANDER GR. KG OIL KG GARAM MASALA PD.KG SALT KG
QUANTITY RATE 1 4.4 0.4 0.01 0.01 0.01 0 0 0 0 0 0.21 0.1 0.05 0.1 0.25 0
TOTAL
UAPL
DATE 30/3/08
STANDARD RECIPE FOR SHAHI PANEER INGREDIENTS
UNIT
PANEER TOMATO PUREE GINGER GARLIC CASHEWNUT MAGAJ RED CHILLI PD. GARAM MASALA BUTTER OIL BAY LEAF CREAM SALT
KG KG KG KG KG KG KG KG KG KG KG ML KG
QUANTITY RATE 1 0.6 0.1 0.1 0.06 0.12 0.02 0 0.1 0.25 0 0
TOTAL
UAPL DATE 30/3/08
STANDARD RECIPE FOR DAL MAKHNI INGREDIENTS
UNIT
QUANTITY RATE
BLACK URAD DAL RAJMA GINGER GARLIC JEERA WHOLE TOMATO PUREE(CANNED) RED CHILLI PD. OIL SALT GARAM MASALA WHITE BUTTER CREAM JASTOORI METHI
KG KG KG KG KG KG KG KG KG KG KG LTR KG
0.8 0.2 0.09 0.08 0.01 0.4 0 0.25 0.01 0.2 0 0.01
TOTAL
AFTER BOILING DAL BECOMES
AFTER BOILING DAL BECOMES 3 1/2 KG
UAPL
STANDARD RECIPE FO ALOO MUTTAR BHAJI INGREDIENTS
UNIT
QUANTITY RATE
POTATO RAW GREEN PEAS GINGER GARLIC JEERA WHOLE HALDI RED CHILLI PD. GREEN CHILLI CORRIANDER LEAF OIL BAYLEAF SALT GARAM MASALA WATER JEERA PD.
KG KG KG KG KG KG KG KG KG KG KG
1 0.3 0.08 0.07 0.01 0.01 0 0.01 0.1 0.25 0
KG LTS KG
0.01 2 0
TOTAL
STANDARD RECIPE FOR VEGETABLE BIRYANI INGREDIENTS
QUANTITY
UNIT
RICE(GOLDEN SILA) 1 KG OIL 0.3 KG CLOVE 0.01 KG CINAMON STICK 0.01 KG GR. CARDAMOM 0.01 KG BAY LEAF 0 KG GARLIC 0.1 KG GINGER 0.1 KG HALDI 0.01 KG RED CHILLI PD. 0.05 KG GREEN CHILLI 0.02 KG MINT CHOPPED 0.1 KG CORRIANDER LEAF 0.1 KG SALT CURD 0.25 KG TOMATO 0.5 KG CARROTS 0.5 KG BEANS 0.3 KG CAULIFLOWER 0.5 KG GREEN PEAS 0.25 KG KEWRA/ROSE WATER FEW DROPS PS WATER 3 LTS
RATE
TOTAL 35.5 56 200 280 240 100 38 28 77 14 20 24 9 22 12.5 12 16 20 80
35.5 16.8 1 1.4 1.2 0.2 3.8 2.8 0.39 0 0.28 2 2.4 0 5.5 6.25 6 4.8 10 20 0 120.32
RICE BECOMES4 KG APPROX.
UAPL
DATE 30/3/08
STANDARDISED RECIPE FOR RAJMA INGREDIENTS
UNIT
QUANTITY RATE
RAJMA RAW ONIONS TOMATO PUREE(CANNED) GINGER GARLIC RED CHILLI PD. WATER OIL GARAM MASALA JEERA WHOLE COORRIANDER PD. BAY LEAF SALT CORRIANDER LEAF KASTOORI METHI
KG KG KG KG KG KG LTS KG KG
1 0.3 0.5 0.13 75 0 4 0.3 0 0.01 0 0
KG KG KG KG
0.05 ..005
TOTAL
RAJMA BECOMES 3 1/2 KG
ECOMES 3 1/2 KG
UAPL
DATE 30/3/08
STANDARD RECIPE FOR JEERA RICE INGREDIENTS
UNIT
BASMATI RICE JEERA WHOLE WATER SALT
KG KG LTS KG
QUANTITY RATE 1 0 3 0.1
TOTAL 42 160 9
42 0.32 0 0.9 43.22
UAPL
DATE 30/3/08
STANDARD RECIPE FOR MUTTON CURRY INGREDIENTS
UNIT
MUTTON ONION CHOP TOMATO CARDAMOM GR. CINAMOM STICKS CLOVES BLACK CARDAMOM BAY LEAF RED CHILLI PD. CORRIANDER PD. CUMIN PD. GINGER GARLIC CHILLI GREEN GARAM MASALA PD. HALDI PD. SALT
KG KG KG KG KG KG KG KG KG KG KG KG LG KG KG KG
QUANTITY RATE 1 0.4 0.3 0.01 0.01 0.01 0.01 0 0.02 0.02 0.02 0.1 0.1 0.05 0.01 0.01
TOTAL
UAPL
DATE 30/3/08
STANDARD RECIPE FOR CHICKEN CURRY INGREDIENTS
UNIT
CHICKEN WHOLE KG TOMATO GRAVY KG ONION CHOP KG CARDAMOM GR. KG CINAMON STICKS KG CLOVES KG BAY LEAF KG RED CHILLI PD. KG CORRIANDER PD. KG CUMIN PD. KG HALDI KG GINGER KG GARLIC KG GR.CHILLI KG CORRIANDER GR. KG OIL KG GARAM MASALA PD.KG SALT KG
QUANTITY RATE 1 4.4 0.4 0.01 0.01 0.01 0 0 0 0 0 0.21 0.1 0.05 0.1 0.25 0
TOTAL
UAPL
DATE 30/3/08
STANDARD RECIPE FOR SHAHI PANEER INGREDIENTS
UNIT
PANEER TOMATO PUREE GINGER GARLIC CASHEWNUT MAGAJ RED CHILLI PD. GARAM MASALA BUTTER OIL BAY LEAF CREAM SALT
KG KG KG KG KG KG KG KG KG KG KG ML KG
QUANTITY RATE 1 0.6 0.1 0.1 0.06 0.12 0.02 0 0.1 0.25 0 0
TOTAL
UAPL DATE 30/3/08
STANDARD RECIPE FOR DAL MAKHNI INGREDIENTS
UNIT
QUANTITY RATE
BLACK URAD DAL RAJMA GINGER GARLIC JEERA WHOLE TOMATO PUREE(CANNED) RED CHILLI PD. OIL SALT GARAM MASALA WHITE BUTTER CREAM JASTOORI METHI
KG KG KG KG KG KG KG KG KG KG KG LTR KG
0.8 0.2 0.09 0.08 0.01 0.4 0 0.25 0.01 0.2 0 0.01
TOTAL
AFTER BOILING DAL BECOMES
AFTER BOILING DAL BECOMES 3 1/2 KG
UAPL
STANDARD RECIPE FO ALOO MUTTAR BHAJI INGREDIENTS
UNIT
QUANTITY RATE
POTATO RAW GREEN PEAS GINGER GARLIC JEERA WHOLE HALDI RED CHILLI PD. GREEN CHILLI CORRIANDER LEAF OIL BAYLEAF SALT GARAM MASALA WATER JEERA PD.
KG KG KG KG KG KG KG KG KG KG KG
1 0.3 0.08 0.07 0.01 0.01 0 0.01 0.1 0.25 0
KG LTS KG
0.01 2 0
TOTAL
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