DATE 30/3/08

STANDARD RECIP
INGREDIENTS QUANTITY UNIT RATE TOTAL

RICE(GOLDEN SILA) 1 KG 35.5 35.5

OIL 0.3 KG 56 16.8
CLOVE 0.005 KG 200 1
CINAMON STICK 0.005 KG 280 1.4
GR. CARDAMOM 0.005 KG 240 1.2
BAY LEAF 0.002 KG 100 0.2
GARLIC 0.1 KG 38 3.8
GINGER 0.1 KG 28 2.8
HALDI 0.005 KG 77 0.385
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
120.315
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 0.125
GARLIC KG 75
RED CHILLI PD. KG 0.001
WATER LTS 4
OIL KG 0.3
GARAM MASALA KG 0.001
JEERA WHOLE 0.005
COORRIANDER PD. KG 0.0025
BAY LEAF KG 0.002
SALT
CORRIANDER LEAF KG 0.05
KASTOORI METHI KG ..005
BECOMES 3 1/2 KG
 UAPL DATE 30/3/08

STANDARD REC
INGREDIENTS UNIT QUANTITY RATE TOTAL

BASMATI RICE KG 1 42 42
JEERA WHOLE KG 0.002 160 0.32
WATER LTS 3 0
SALT KG 0.1 9 0.9
43.22
 UAPL DATE 30/3/08

STANDARD REC
INGREDIENTS UNIT QUANTITY RATE TOTAL

MUTTON KG 1
ONION CHOP KG 0.4
TOMATO KG 0.3
CARDAMOM GR. KG 0.005
CINAMOM STICKS KG 0.005
CLOVES KG 0.005
BLACK CARDAMOM KG 0.005
BAY LEAF KG 0.001
RED CHILLI PD. KG 0.015
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 0.005
HALDI PD. KG 0.005
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 0.005
CINAMON STICKS KG 0.005
CLOVES KG 0.005
BAY LEAF KG 0.001
RED CHILLI PD. KG 0.0015
CORRIANDER PD. KG 0.002
CUMIN PD. KG 0.002
HALDI KG 0.0005
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 0.0005
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 0.015
GARAM MASALA KG 0.001
BUTTER KG 0.1
OIL KG 0.25
BAY LEAF KG 0.0001
CREAM ML 0.001
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 0.085
GARLIC KG 0.075
JEERA WHOLE KG 0.005
TOMATO PUREE(CANNED) KG 0.4
RED CHILLI PD. KG 0.001
OIL KG 0.25
SALT KG
GARAM MASALA KG 0.005
WHITE BUTTER KG 0.2
CREAM LTR 0.001
JASTOORI METHI KG 0.005
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 0.005
HALDI KG 0.005
RED CHILLI PD. KG 0.001
GREEN CHILLI KG 0.005
CORRIANDER LEAF KG 0.1
OIL KG 0.25
BAYLEAF KG 0.001
SALT
GARAM MASALA KG 0.005
WATER LTS 2
JEERA PD. KG 0.001