Standard Recipe menu: Ethnic Entrée Menu

Recipe Name : Hara bara kebab Total portion:

Total Cost: $14.00 Sale price: $12.50

Portion Cost:$3.50 Food Cost:
Food Cost% 33%

Commodities
Item specification weight kg/l/unit Cost per kg/l/unit Actual Cost
Spinach 0.450 kg $14.00kg $6.30
potato 0.200kg $5.00kg $1.00
grean peas 0.230 kg $5.00kg $1.15
ginger 0.050 kg $25.00kg $1.25
green chilli 0.030kg $22.00kg $0.66
coriander 0.045kg $15.00kg $0.68
breads crumbs 0.100kg $13.00kg $1.30
cumin 0.015kg $70.00kg $1.05
chaat masala 0.003kg $14.00kg $0.04
salt 0.030L $2.00L $0.06
olive oil 0.030L $17.00L $0.51
$0.00
$0.00
$0.00
$0.00
Total Cost $14.00
Portion Cost $3.50

METHOD:
1. in a food processor, blend together spinach ,peas,boiled potatoes , green chilies , ginger
and garlic.
2.transfer the mixture to a mixing bowl and add breadcrumbs,corn flour, garam masala,chaat
masala,and salt.
3.Mix wel until everything is combined.
4.Shape the mixture into small patties or kebabs.
5.Heat oil in a pan over medium heat and shallow fry the kebabs until golden brown on both sides.
6.Serve the Hara Bhara Kebabs hot witth mint chutney or your preferred dip.

Standard Recipe card: Ethnic Entrée menu

Recipe card: Apollo fish Total Portion:

Total Cost :$24.84 Sale Price : : $29.57

Portion Cost:$8.28 Food Cost : : 30
Food Cost % 33%
Commodities
items specification weight KG/1/Unit Cost per KG /1/Unit Actual Cost
Fish pieces 0.500kg $20.00 $10.00
turmric powder 0.015kg $130.00 $1.95
red chili powder 0.015kg $100.00 $1.50
salt 0.030kg $2.00 $0.06
soya sauce 0.015L $5.00 $0.08
coriander 0.015kg $10.00 $0.15
corn flour 0.015kg $4.00 $0.06
egg 0.040L $8.00 $0.40
oil 0.100kg $16.00 $0.64
curd $100.00 $10.00
$0.00
$0.00
$0.00
$0.00
$0.00
Total cost $24.84
Portion cost $8.28

METHOD:
1.Marinate boneless fish pieces with turmeric powder,red chilli powder.ginger-garlic, lemon juice and salt.
2. let the fish marinatte for about 20-30 minutes.
3. heat oil in a pan and fry the marinated fish until golden and crispy.
4. in a separate pan, heat oil and saute onions, ginger, garlic,green chillies and curry leaves.
5.add tomato ketchup, soy sauce, red chilli sauce and a pinch of sugar. Mix well.
6.add the fried pieces to the pan and toss gently to coat them with the sauce.
7.Garnish with chopped coriander leaves and serve the Apollo Fish hot as an appetizer.

Standard Recipe card: Ethnic Entrée menu

Recipe card: Mixed pakoda Total Portion:

Total Cost :$6.45 Sale Price : : $23.04

Portion Cost :$6.45 Food Cost : : 30
Food Cost % 33%
Commodities
items specification weight KG/1/Unit Cost per KG /1/Unit Actual Cost
flour 0.100kg $3.00kg $0.30
onion chopped 0.100kg $5.00kg $0.50
potato slice 0.300kg $5.00kg $1.50
salt 0.015kg $2.00kg $0.03
garam masala powder 0.030kg $17.00kg $0.51
turmeric 0.015kg $40.00kg $0.60
chillies 0.030kg $20.00kg $0.60
ginger paste 0.015kg $20.00kg $0.30
coriander 0.030kg $10.00kg $0.30
cumin 0.015kg $50.00kg $0.75
red chilli powder 0.007kg $60.00kg $0.42
oil 0.040L $16.00L $0.64
$0.00
$0.00
$0.00
Total cost: $14.25
Portion cost: $1.25

METHOD:
1. in a bowl , combine chickpea flour , rice flour, turmeric powder, red chilli powder
,asafoetida, salt and water.
2. mix well to form a thick batter.
3.Add chopped onions, spinach leaves, sliced potatoes and any other desired vegetables to the batter.
4.Heat oil in a deep frying pan,kadai.
5.Drop spoonfuls of the batter into the hot oil and fry until the pakodas turn golden brown and crispy.
6.remove the pakodas from the oil and drain excess oil on a kitchen towel.
7. serve the mixed pakodas hot with mint chutney or ketchup.
ice and salt.
Standard Recipe card: Ethnic main menu
Recipe name: chicken malai tikka Total Portion:

Total Cost :$9.38 Sale Price :: $33.50

Portion Cost $9.38 Food Cost : 33%
Food Cost %
Commodities
items specification weight KG/1/Unit Cost per KG /1/Unit Actual Cost
chicken 0.400kg $15.00kg $6.00
cream fresh 0.060L $6.00L $0.36
yogurt 0.100kg $6.00kg $0.60
ginger paste 0.015kg $15.00 kg $0.23
black pepper 0.015kg $4.00kg $0.06
green chillies 0.030kg $20.00kg $0.60
garam masala powder 0.007kg $60.00 $0.42
corn flour 0.015kg $5.00kg $0.08
coriander 0.040kg $10.00kg $0.40
oil 0.040L $16.00L $0.64
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
Total cost $9.38
Portion cost $9.38
METHOD:
1.pat dry the chicken pieces , now marinate the chicken pieces with all the
ingredients except oil and cornflour.
2.Tips oil and cornflour slows down the marination process Mix well and
cover the bowl with cling film cling film and keep it for marination for at
least 1-2 hrs
3.After marination removes the cling film and add the remaining ingredients
pierce the chicken cubes one by one in the skewer , chikcen is nicely
marinated so it will pierce easily. Heat oil and butter (1tbsp) both in a pan
and add chicken.

Standard Recipe card: Ethnic main menu

Recipe name: Seekh Kebab Total Portion:

Total Cost :$10.13 Sale Price : : $25.34

Portion Cost :$5.07 Food Cost : 30
Food Cost % 33%
Commodities
items specification weight KG/1/Unit Cost per KG /1/Unit Actual Cost
keema 0.500kg $15.00kg $7.50
vineger 0.015L $4.00kg $0.06
garlic paste 0.007kg $30.00kg $0.21
ginger paste 0.007kg $30.00kg $0.21
salt 0.045kg $3.00kg $0.14
black pepper 0.007kg $30.00kg $0.21
garam masala 0.007kg $17.00kg $0.12
coriander 0.030kg $10.00kg $0.30
green chillies 0.015kg $22.00kg $0.33
oil 0.040L $16.00L $0.64
lemons 0.070L $6.00L $0.42
$0.00
$0.00
$0.00
$0.00
Total cost $10.13
Portion cost $5.07

METHOD;
1.In a mixing bowl combine minced meat finely chopped onions,ginger - garlic paste
green chillies, coriander leaves, garam masala , red chilli powder, cumin powder, salt,
and a squeeze of lemon juice.
2. mix everthing together until well combined
3.take handfuls of the mixture and form them into long, cylindrical kebabs aroun skewers.
4.grill the kebabs on a barbecue or cook them on a stovetop grill pan until they are cooked
throgh and nicely charred on the outside .
5.serve the seekh kebabs hot with mint chutney and naan bread.

Standard Recipe card: Ethnic main menu

Recipe name: Kadai Beef Total Portion:

Total Cost :$19.18 Sale Price : : $31.96

Portion Cost :$6.39 Food Cost : : 30
Food Cost % 33%
Commodities
items specification weight KG/1/Unit Cost per KG /1/Unit Actual Cost
beef 1.000kg $17.00kg $17.00
garlic paste 0.010kg $30.00kg $0.30
ginger paste 0.010kg $30.00kg $0.30
green chilli paste 0.005kg $29.00kg $0.15
salt 0.005kg $3.00kg $0.02
canola oil 0.010L $14.00L $0.14
chicken stock 0.150L $4.00L $0.60
cilantro fresh 0.030kg $10.00KG $0.30
ginger fresh 0.015kg $25.00KG $0.38
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
Total cost $19.18
Portion cost $6.39

METHOD:
marniate meat with ginger, garlic and green chilli paste and simmer in well
seasoned stock till tender.
2. strain meat and reserve stock.
3. Heat kadai sauce and mix in strained meat with some stock and simmer
for few minutes .add green peppers . Adjust consistency as required.
4. finish with chopped fresh coriander leaves and ginger julienne.
Standard Recipe card: Entrée menu
Recipe name: Badnam Kulfi ice cream Total Portion:

Total Cost :$7.10 Sale Price : : $2.50

Portion Cost :$3,55 Food Cost : : 30
Food Cost % :33%
Commodities
items specificati weight KG/1/Unit Cost per KG /1/Unit Actual Cost
almonds chopped 0.250, $17.00 $4.25
condensed milk 0.250, $3.00 $0.75
milk 0.065, $1.00 $0.07
cream fresh 0.060, $5.00 $0.30
saffron 0.001, $1,300.00 $1.30
pistachios 0.010, $43.75 $0.44
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
Total cost $7.10
Portion cost $3.55

METHOD;
1. In a bowl, combine condensed milk, hevy cream and almond extract.
2. Mix well until smooth and creamy.
3. add chopped almonds and mix them into the mixture.
4.pour the mixture into a freezer-safe container and freeze for about 4-6 hours
or until set.
5.once set, remove from the freezer and let it soften slightly before scooping and serving the badam kufli ice cream.

Standard Recipe card: Entrée menu

recipe name: pista kulfi Total Portion:

Total Cost :$4.88 Sale Price : : $11.61

Portion Cost :$2.44 Food Cost : : 30
Food Cost % 33%
Commodities
items specificati weight KG/1/Unit Cost per KG /1/Unit Actual Cost
milk 1.500L $1.50L $2.25
cream fresh 0.100L $5.00L $0.50
sugar 0.100KG $4.00KG $0.40
pistachios 0.020KG $43.75KG $0.88
saffron milk 0.015KG $38.00KG $0.57
cardamom powder 0.007KG $40.00KG $0.28
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
Total cosr: $14.25
Portion cost: $1.25

METHOD:
1, In a saucepan , heat milk and bring it to a boil.
2. reduce the heat and simmer the milk, stirring occasionally, until it reduces to
about half its original volume.
3. add condensed milk,crushed cardamom seeds, and chopped pistachios to the milk.
4.stir well and cook for a few more minutes.
5. remove from heat and let the mixture cool to room temperature.
6.pour the mixture into kulfi molds or small individual containers.
7.freeze the kulfi for at least 6-8 hrs or overnight until it is completely set.
8. To serve remove the kufli from the molds , garnish withmore chopped
pistachios if desired and enjoy the creamy and nutty pista kulfi.

Standard Recipe card: Ethnic dessert menu

recipe name: Halva Total Portion:

Total Cost :$2.11 Sale Price : : $11.72

Portion Cost :$1.06 Food Cost : : 30
Food Cost % 33%
Commodities
items specificati weight KG/1/Unit Cost per KG /1/Unit Actual Cost
ghee 0.030kg $20.00kg $0.60
semolina 0.050kg $3.00kg $0.15
gram flour 0.015kg $10.00kg $0.15
sugar 0.045kg $4.00kg $0.18
cashew nuts chopped 0.015kg $22.00kg $0.33
saffron 0.000kg $1,000.00kg $0.10
cardamom powder 0.015kg $40.00kg $0.60
$0.00
 $0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00
$0.00

Total cost $14.25

Portion cost $1.25

method:
1. heat ghee or clarified butter in a pan
2. add semolina to the pan and roast it over medium heat until it turns golden brown
becomes aromatic
3.in a separate saucepan, bring water and sugar to a boil to make a sugar syrup.
4.slowly pour the sugar syrup into the roasted semolina while continuously stirring
to avoid lumps .
5.cook the mixture until it thickens and starts to leave the sides of the pan.
6.add cardamom powder, chopped nuts and raisins to the halva and mix well.
7.remove from heat and let the halva cool slightly before serving it warm or at room temperature.
adam kufli ice cream.
 ETHNIC MENU
Entrée menu Main menu Dessert menu

Hara bara kebab Chicken malai tikka Badam kulfi ice cream
$7.32 $16.90 $5.00
Apollo fish Seekh kebab Pista kulfi
$15.95 $10.00 $6.00
Mixed pakoda Kadai Beef Halva
$6.50 $13.50 $5.50