STANDARD RECIPE CARD DATE: Dish Name Rajasthani Yellow Gravy Recipe Category Indian Gravies Recipe Code

For Outlet Meal Period Lunch/Dinner Prep. Time Cooking Time Finishing Time : _________ __________________________ __________________________ __________________________ Ingredients for 2.7 litres Price Qty Unit Description Per Unit 0.15 LITRE OIL 0 0.05 KG GINGER-GARLIC PASTE 0 0.4 KG SLICED ONION 0 2 KG BEATEN CURD 0 0.005 KG TURMERIC POWDER 0 0.01 KG ROASTED CUMIN POWDER 0 0.01 KG CORIANDER POWDER 0 0.05 KG BESAN 0 0.015 KG SALT 0 0.1 KG BOILED CASHEW PASTE 0 0.005 KG WHOLE GARAM MASALA 0

Waste % 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 0.15 0.00 0.05 0.00 0.4 0.00 2 0.00 0.005 0.00 0.01 0.00 0.01 0.00 0.05 0.00 0.015 0.00 0.1 0.00 0.005 0.00

Method Heat oil and add whole garam masala.Once it starts spluttering take it out and add onions Cook the onions till it becomes translucent Then add ginger garlic paste and cook for few minutes and then add all the powdered spices and continue cooking Then add cashew paste,salt and cook it. Then remove the pan from fire and add curd-besan mixture. Cook on slow heat. till oil comes on top Then strain the gravy and grind the onion and strain it again and mix it to the gravy. Plus Extra Costs : ______________ Cost of Raw Materials Cost Per Portion : ______________ F.C. Factor % Actual Sales Price Actual Food Cost : ______________

Executive Chef Cost Controller

: ______________ : ______________

owdered spices and continue cooking