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  • Standard Recipe Card: Recipe Name: Baigan Ka Bharta

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    Gnan Raj
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    This document is a recipe card for Baigan Ka Bharta, an Indian dish. It lists the ingredients and quantities needed to make 5000 grams of the dish, including 5000 grams of eggplant, 200 grams of oil, 400 grams of cumin, and other spices. The method describes roasting and mashing the eggplant then sautéing onions and spices before adding the eggplant and tomatoes to the mixture and finishing with coriander and garam masala.

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    BAINGAN BHARTA.doc

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    This document is a recipe card for Baigan Ka Bharta, an Indian dish. It lists the ingredients and quantities needed to make 5000 grams of the dish, including 5000 grams of eggplant, 200 grams of oil, 400 grams of cumin, and other spices. The method describes roasting and mashing the eggplant then sautéing onions and spices before adding the eggplant and tomatoes to the mixture and finishing with coriander and garam masala.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    8 views2 pages

    Standard Recipe Card: Recipe Name: Baigan Ka Bharta

    Uploaded by

    Gnan Raj
    This document is a recipe card for Baigan Ka Bharta, an Indian dish. It lists the ingredients and quantities needed to make 5000 grams of the dish, including 5000 grams of eggplant, 200 grams of oil, 400 grams of cumin, and other spices. The method describes roasting and mashing the eggplant then sautéing onions and spices before adding the eggplant and tomatoes to the mixture and finishing with coriander and garam masala.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 2

    STANDARD RECIPE CARD

    RECIPE NAME: OTHER NAME:


    QUANTITY PRODUCED: PORTION SIZE: NUMBER OF PORTIONS: FILE NO: F 202 / F 303 KM 2 / ALLSPICE OUTLET: O.C.L.D COST PER PORTION: DATE:

    BAIGAN KA BHARTA

    M.S.P SPECS.

    INGREDIENTS
    BAINGAN OIL CUMIN ONION DICED RED CHILLI POEDER GINGER GARLIC PASTE CORIANDER POWDER TOMATO CHOPPED ONION DICED GARAM MASALA POWDER GREEN CORIANDER

    QTY
    5000 200 05 400 30 30 20 600 100 10 50

    UNIT
    GMS GMS GMS GMS GMS GMS GMS GMS GMS GMS GMS

    COST PER UNIT

    TOTAL COST

    METHOD OF PREPARATION
    ROAST EGGPLANT IN TANDOOR.PEEL & DISCARD STEM & SKIN. MASH THE FLESH HEAT OIL, ADD CUMIN, ADD THE ONIONS & SAUTE TILL LIGHT BROWN. ADD G & G PASTE, RED CHILLI POWDER, CORIANDER POWDER & BHUNO. ADD TOMATO & BHUNO AGAIN. ADD THE DICED ONION. ADD BAIGAN, MI WELL. SEASON & SPRINKLE WITH CHOPPED CORIANDER & FINISH WITH GARAM MASALA POWDER.

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