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
: _________
__________________________
__________________________
__________________________
Ingredients for .7 litres
Price
Qty
Unit
Description
Per Unit
0.08
KG
WHOLE RED CHILLI
0
0.005
KG
JEERA
0
0.005
KG
CINNAMON
0
0.005
KG
CARDAMOM
0
0.001
KG
CLOVE
0
0.01
KG
PEPPERCORN
0
0.03
KG
GARLIC
0
0.02
KG
GINGER
0
0.05
LITRE
VINEGAR WHITE WINE
0
0.001
KG
TURMERIC
0
0.02
KG
SAUNF
0
0.04
KG
CORIANDER SEEDS
0
0.08
LITRE
REFINED OIL
0
0.1
KG
ONION
0
0.01
KG
BAY LEAVES
0
0.1
KG
TOMATO PUREE
0
0.05
KG
CASHEWNUT PASTE
0
0.1
LITRE
COCONUT MILK
0

Waste
%
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00
0.00

Raw
Cost of
Qty
Raw Mat
0.08
0.00
0.005
0.00
0.005
0.00
0.005
0.00
0.001
0.00
0.01
0.00
0.03
0.00
0.02
0.00
0.05
0.00
0.001
0.00
0.02
0.00
0.04
0.00
0.08
0.00
0.1
0.00
0.01
0.00
0.1
0.00
0.05
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.

Executive Chef

: ______________

Cost Controller

: ______________

Plus Extra Costs

: ______________
Cost of Raw Materials
Cost Per Portion
: ______________
F.C. Factor %
Actual Sales Price
Actual Food Cost : ______________