STANDARD RECIPE FORMAT

SR NO.
DATE: 08.10.22
NAME OF THE DISH : Tomato & Bell Pepper Soup
PORTIONS
PORTIONS (GM)
NUTRITION PORTION : Magnesium, Potassium, Vitamin C, Vitamin E, Calcium, Iron, Vitamin A

EQUIPMENTS & UTENSILS: Grinder, Chopping Board, Knife, Tope, Soup Ladle.

BRIEF DISCUSSION OF THE DISH: A tomato, bell pepper & carrot soup with a rich creamy texture and a little sw

METHODS
1.Wash the tomatoes, bell peppers, onions & carrots
2. Peel & Chop the Onions, Carrots, cut it into thin slices
3. Cut the tomatoes into 4 pieces.
4. To start making the soup, put the tope on stove, then put the vegetable oil
5. Add the carrot, onions & tomato into the tope & shallow fry it
6. Put the bell pepper into the stove until it gets roasted nicely, then remove the seeds and finely chopped it into thin cubes
7. After shallow frying it put water into the tope and keep it on high flame until it gets cooked and keep on adding
water if its required
8.Put the bell pepper and again boil it for few minutes.
9.Filter all the liquid present in the soup.
10.Mix the ingredients in the mixture and make a thick creamy puree and repeat the same step and the puree of the
.remaining ingredients.
11.Put little water if its required
12.Stir in a little water over low to medium heat.
13.Add Salt to taste & Serve it hot.

HEMANT GOKALE

SIGNATURE OF THE CHEF

 1

ture and a little sweet in taste.

SR INGREDIENTSQUANTITYUNIT RATE(Rs) AMOUNT

1 Tomato 750-800 g 60 45
2 Bell Pepper 180 g 80 14.4
3 Onion 110-120 g 40 4.4
4 Carrot 60-70 g 90 13
5 Water 1-1.5 ltr 20L 30
6 Vegetable Oil 90-100 ml 180 18
7 Salt 18-20 g 26 0.468

Total Cost 112.27

COST/PORTION

t into thin cubes

REF. RECIPE NO.
COURSE : Appetizer
METHOD OF COOKING : Boiling
COOKING TEMP :
COOKING TIME : 30-35 minutes