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DATE 30/3/08

STANDARD RECIPE FOR VEGETABLE BIRYANI
INGREDIENTS QUANTITY UNIT RATE TOTAL

RICE(GOLDEN SILA) 1 KG 35.5 35.5
OIL 0.3 KG 56 16.8
CLOVE 0.01 KG 200 1
CINAMON STICK 0.01 KG 280 1.4
GR. CARDAMOM 0.01 KG 240 1.2
BAY LEAF 0 KG 100 0.2
GARLIC 0.1 KG 38 3.8
GINGER 0.1 KG 28 2.8
HALDI 0.01 KG 77 0.39
RED CHILLI PD. 0.05 KG 0
GREEN CHILLI 0.02 KG 14 0.28
MINT CHOPPED 0.1 KG 20 2
CORRIANDER LEAF 0.1 KG 24 2.4
SALT 9 0
CURD 0.25 KG 22 5.5
TOMATO 0.5 KG 12.5 6.25
CARROTS 0.5 KG 12 6
BEANS 0.3 KG 16 4.8
CAULIFLOWER 0.5 KG 20 10
GREEN PEAS 0.25 KG 80 20
KEWRA/ROSE WATER FEW DROPS PS
WATER 3 LTS 0
120.32
RICE BECOMES4 KG APPROX.
UAPL DATE 30/3/08

STANDARDISED RECIPE FOR RAJMA
INGREDIENTS UNIT QUANTITY RATE TOTAL

RAJMA RAW KG 1
ONIONS KG 0.3 RAJMA BECOMES 3 1/2 KG
TOMATO PUREE(CANNED) KG 0.5
GINGER KG 0.13
GARLIC KG 75
RED CHILLI PD. KG 0
WATER LTS 4
OIL KG 0.3
GARAM MASALA KG 0
JEERA WHOLE 0.01
COORRIANDER PD. KG 0
BAY LEAF KG 0
SALT
CORRIANDER LEAF KG 0.05
KASTOORI METHI KG ..005
ECOMES 3 1/2 KG
UAPL DATE 30/3/08

STANDARD RECIPE FOR JEERA RICE
INGREDIENTS UNIT QUANTITY RATE TOTAL

BASMATI RICE KG 1 42 42
JEERA WHOLE KG 0 160 0.32
WATER LTS 3 0
SALT KG 0.1 9 0.9
43.22
UAPL DATE 30/3/08

STANDARD RECIPE FOR MUTTON CURRY
INGREDIENTS UNIT QUANTITY RATE TOTAL

MUTTON KG 1
ONION CHOP KG 0.4
TOMATO KG 0.3
CARDAMOM GR. KG 0.01
CINAMOM STICKS KG 0.01
CLOVES KG 0.01
BLACK CARDAMOM KG 0.01
BAY LEAF KG 0
RED CHILLI PD. KG 0.02
CORRIANDER PD. KG 0.02
CUMIN PD. KG 0.02
GINGER KG 0.1
GARLIC LG 0.1
CHILLI GREEN KG 0.05
GARAM MASALA PD. KG 0.01
HALDI PD. KG 0.01
SALT
UAPL DATE 30/3/08

STANDARD RECIPE FOR CHICKEN CURRY
INGREDIENTS UNIT QUANTITY RATE TOTAL

CHICKEN WHOLE KG 1
TOMATO GRAVY KG 4.4
ONION CHOP KG 0.4
CARDAMOM GR. KG 0.01
CINAMON STICKS KG 0.01
CLOVES KG 0.01
BAY LEAF KG 0
RED CHILLI PD. KG 0
CORRIANDER PD. KG 0
CUMIN PD. KG 0
HALDI KG 0
GINGER KG 0.21
GARLIC KG 0.1
GR.CHILLI KG 0.05
CORRIANDER GR. KG 0.1
OIL KG 0.25
GARAM MASALA PD.KG 0
SALT KG
UAPL DATE 30/3/08

STANDARD RECIPE FOR SHAHI PANEER
INGREDIENTS UNIT QUANTITY RATE TOTAL

PANEER KG 1
TOMATO PUREE KG 0.6
GINGER KG 0.1
GARLIC KG 0.1
CASHEWNUT KG 0.06
MAGAJ KG 0.12
RED CHILLI PD. KG 0.02
GARAM MASALA KG 0
BUTTER KG 0.1
OIL KG 0.25
BAY LEAF KG 0
CREAM ML 0
SALT KG
UAPL
DATE 30/3/08

STANDARD RECIPE FOR DAL MAKHNI
INGREDIENTS UNIT QUANTITY RATE TOTAL

BLACK URAD DAL KG 0.8
RAJMA KG 0.2 AFTER BOILING DAL BECOMES
GINGER KG 0.09
GARLIC KG 0.08
JEERA WHOLE KG 0.01
TOMATO PUREE(CANNED) KG 0.4
RED CHILLI PD. KG 0
OIL KG 0.25
SALT KG
GARAM MASALA KG 0.01
WHITE BUTTER KG 0.2
CREAM LTR 0
JASTOORI METHI KG 0.01
AFTER BOILING DAL BECOMES 3 1/2 KG
UAPL

STANDARD RECIPE FO ALOO MUTTAR BHAJI
INGREDIENTS UNIT QUANTITY RATE TOTAL

POTATO RAW KG 1
GREEN PEAS KG 0.3
GINGER KG 0.08
GARLIC KG 0.07
JEERA WHOLE KG 0.01
HALDI KG 0.01
RED CHILLI PD. KG 0
GREEN CHILLI KG 0.01
CORRIANDER LEAF KG 0.1
OIL KG 0.25
BAYLEAF KG 0
SALT
GARAM MASALA KG 0.01
WATER LTS 2
JEERA PD. KG 0