STANDARD RECIPE CARD DATE:

Dish Name Karavali Gravy

Recipe Category Indian Gravies
Recipe Code
For Outlet
Meal Period Lunch/Dinner
Prep. Time
Cooking Time
Finishing Time
: _________
__________________________
__________________________
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Ingredients for .7 litres Price Waste Raw Cost of
Qty Unit Description Per Unit % Qty Raw Mat
0.08 KG WHOLE RED CHILLI 0 0.00 0.08 0.00
0.005 KG JEERA 0 0.00 0.005 0.00
0.005 KG CINNAMON 0 0.00 0.005 0.00
0.005 KG CARDAMOM 0 0.00 0.005 0.00
0.001 KG CLOVE 0 0.00 0.001 0.00
0.01 KG PEPPERCORN 0 0.00 0.01 0.00
0.03 KG GARLIC 0 0.00 0.03 0.00
0.02 KG GINGER 0 0.00 0.02 0.00
0.05 LITRE VINEGAR WHITE WINE 0 0.00 0.05 0.00
0.001 KG TURMERIC 0 0.00 0.001 0.00
0.02 KG SAUNF 0 0.00 0.02 0.00
0.04 KG CORIANDER SEEDS 0 0.00 0.04 0.00
0.08 LITRE REFINED OIL 0 0.00 0.08 0.00
0.1 KG ONION 0 0.00 0.1 0.00
0.01 KG BAY LEAVES 0 0.00 0.01 0.00
0.1 KG TOMATO PUREE 0 0.00 0.1 0.00
0.05 KG CASHEWNUT PASTE 0 0.00 0.05 0.00
0.1 LITRE COCONUT MILK 0 0.00 0.1 0.00

Method
# MIX ALL THE INGREDIENT TOGETHER EXCEPT FOR REFINED OIL, ONION, BAY LEAF, TOMATO
PUREE, CASHEW PASTE AND COCONUT MILK
# MAKE A SMOOTH PASTE OF THE ABOVE INGREDIENT WITH WATER
# HEAT OIL ADD BAY LEAF AND CHOP ONION, COOK TILL ONIONS ARE BROWN
# ADD THE PASTE OF MASALAS AND COOKWELL
# ADD TOMATO PUREE AND CASHEW PASTE AND CONTINUE COOKING
# FINISH WITH COCONUT MILK.
 Plus Extra Costs : ______________
Cost of Raw Materials
Cost Per Portion : ______________
Executive Chef : ______________ F.C. Factor %
Actual Sales Price
Cost Controller : ______________ Actual Food Cost : ______________