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UAPL DATE 3/4/08

STANDARD RECIPE FOR MINT CHUTNEY
INGREDIENTS UNIT QUANTITYRATE TOTAL

MINT KGS
GINGER KGS
GARLIC KGS
GREEN CHILLY KGS
BLACK SALT KGS
PLAIN SALT KGS
CHAT MASALA KGS
DEGHI MIRCH KGS
CURD KGS
CORRIANDER KGS
UAPL DATE 3/4/08

STANDARD RECIPE FOR RAJ KACHORI
INGREDIENTS UNIT QUANTITYRATE TOTAL THIS IS FOR 50 PCS OF KACHORI

MAIDA GMS 1000
RED CHILLI PD. GMS 10
MOONG DAL GMS 20
REFINED OIL GMS 200
SODA GMS 5

TO FINISH RAJ KACHORI

INGREDIENTS UNIT QUANTITYRATE TOTAL

CURD GMS 150
BHALLA PCS 2
BOIL POTATO GMS 30
BOIL CHANA GMS 10
MOTH DAL GMS 10
SAUNTH CHUT. GMS 20
MINT CHUT. GMS 20
SAVIAN GMS 30
CHAT MASALA GMS 5
ANAR DANE GMS 20
ROASTED JEERA P-D.
GMS 5

ABOVE INGERED. ARE FOR O1 PORTION
S OF KACHORI
UAPL DATE 3/4/08

STANDARD RECIPE FOR SAUNTH CHUTNEY
INGREDIENTS UNIT QUQNTITY RATE TOTAL

SAUNTH GMS 1000 280
SUGAR GMS 4000 22
CLOVE PD GMS 50
BLACK SALT GMS 200 22
CHAT MASALA GMS 400 88
TAMARIND GMS 1000
DEGHI MIRCH GMS 4000 230
JEERA PD. GMS 400 280
DHANIA PD GMS 200 110
CARDAMOM PD. GMS 50

FOR 20 LITERS OF CHUTNEY
DATE 29/03/08 KIOSK
PORTION 01

STANDARD RECIPE FOR CHOLE KULCHE
INGREDIENTS QUANTITYUNIT RATE TOTAL

KULCHE 2 NOS
CHOLE 50 GMS
SALAD 10 GMS
MINT CHUTNEY 5 GMS
CHAAS 200 ML
DIS.PLATE 1 NOS.
DIS SPOON 1 NOS.
OLE KULCHE
UAPL DATE 29/03/08 KIOSK
PORTION 01

STANDARD RECIPE FOR ALOO GRILLED SANDWICH

INGREDIENTS QUANTITYUNIT RATE TOTAL

BRERAD 1 SLICE
ALOO MASH 70 GMS
BUTTER 10 GMS
TOMATO KET.SACHET 1 NOS
DIS.PLATE 1 NOS
PAPER NAPKIN 1 NOS
UAPL DATE 29/03/08 KIOSK
PORTION 01

STANDARD RECIPE FOR VEG SANDWICH
INGREDIENTS UNIT QUANTITYRATE TOTAL

BREAD SLICE KGS 0.01 48 2
BUTTER KGS 0.01 170 0.85
LETTUCE KGS 0.01 88 0.88
CUCUMBER KGS 0.01 10 0.1
TOMATO KGS 0.01 12.5 0.13
SEASONING 0 9 0.02
TOMATO KET.SACHET
NOS 1 1.7 1.7
DIS. PLATE NOS 1 1.04 1.04
PAPER NAPKIN NOS 1 0.25 0.25
S/W BOX 1.9 1.9

8.86

STANDARD RECIPE FOR VEG SANDWICH GRILLED
INGREDIENTS UNIT QUANTITYRATE TOTAL
BREAD SLICE NOS 1
BUTTER GMS 15
CUCUMBER GMS 7
TOMATO GMS 7
SEASONING 0
TOMATO KET.SACHET
NOS 1
DIS. PLATE NOS 1
PAPER NAPKIN NOS 1
MAYONNAISE
UAPL DATE 30/3/08

STANDARD RECIPE FOR GOLGAPPA
INGREDIENTS UNIT QUANTITYRATE TOTAL

SOOJI KGS 0.5 22
REFINED OIL KGS 0.2 56
SODA KGS 0.01 44
ATTA KGS 0.3 13.5
MAIDA KGS 0.2 22
STUFFING
BLACK CHANA KGS 0.1 44 4.4
POTATOES KGS 0.2 12
KGS
FOR GOLGPPA WATER KGS
KGS
YELLOW CHILLY PD. KGS 0.05 130 6.5
SALT KGS 0 9
BLACK PEPPER KGS 0.03 28 0.7
GARAM MASALA KGS 0.01 200
CHAT MASALA KGS 0.02 88 1.76
RED CHILLY PD. KGS 0.01 140 0.7
LEMONS KGS 0.25 22
BLACK SALT KGS 0.01 23
JEERA PD(ROASTED) KGS 0.01 240 2.4
DISPOSABLES

ZIP LOCK NOS
FRAPPE GLASS NOS 1 1
PAPER PLATE 9 INCH NOS 1 1.09
PAPER NAPKIN NOS 1 0.25
PAPER PLATE RECT. NOS 1 0.57
LGAPPA TOTAL 175 PCS
STANDARD RECEIPE FOR RAJ KACHORI
FOR 25 PORTIONS

INGREDIENTS UNIT QUANTITYRATE TOTAL

SUJI KG 0.5 11
MAIDA KG 1 22
BESAN KG 0.4 50
BOIL POTATO KG 0.4 12
BLACK CHANA KG 0.2
MOTH DAL KG 0.5
PAPRI
BHALLA
SAUNTH KI CHUTNEY KG
GREEN CHUTNEY KG
MEETHA DAHI KG
CHAT MASALA KG
BLACK SALT KG
ANAR DANA KG
GHUGHIA KG 90
UAPL DATE 30/3/08

STANDARD RECIPE FOR CHOLE
INGREDIENTS UNIT QUANTITY RATE TOTAL

KABULI CHANA KG 1 42 42 total chana ready to serve is 3 kgs
GINGER KG 0.1 28 2.8
GARLIC KG 0.1 38 3.8
CHANA MASALA KG 0.05 130 6.5
HALDI PD KG 0 76.8 0.08
RED CHILLI PD. KG 0.03 110 3.3
OIL KG 0.25 74.6 18.65
WATER KG 3 0
TOMATO PUREE KG 0.4 33 13.2
CHAT MASALA KG 0.05 88 4.4
DHANIA PD KG 0.08 107.65 8.61
CUMIN WHOLE KG 0 175 0.18
GARAM MASALA PD KG 0 284 0.28
SALT KG 0.02 9 0.18
KASOORI METHI KG 0.01 342.43 1.71

total 105.69
30
total is 30 portion
cost for 01 portion 3.52
na ready to serve is 3 kgs
UAPL DATE 29/03/08 KIOSK
PORTION 01

STANDARD RECIPE FOR VEG BURGER

INGREDIENTS UNIT QUANTITY RATE TOTAL

BURGER BUN nos 1 2.6 2.6
VEG PATTIE nos 1 2.4 2.4
MAYONNAISE KGS 0.02 85 1.28
KGS 0
SLICE TOMATO KGS 0 12 0.02
0
LETTUCE KGS 0 80 0.08
TOAMTO KET.SACHET nos 1 1.7 1.7
BURGER WRAP nos 1 0.16 0.16
PAPER NAPKIN nos 1 0.25 0.25
DIS. PLATE nos 1 1.04 1.04
9.53