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    Standard Recipe For Mint Chutney: Uapl DATE 3/4/08

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    api-3749066
    The document contains several recipes including recipes for mint chutney, raj kachori, saunth chutney, chole kulche, aloo grilled sandwich, veg sandwich, golgappa, pav bhaji, raj kachori, chana masala, and veg burger. Each recipe lists the ingredients, units, quantities, rates, and totals needed to make the dish.

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    Standard Recipe For Mint Chutney: Uapl DATE 3/4/08

    Uploaded by

    api-3749066
    65 views16 pages
    The document contains several recipes including recipes for mint chutney, raj kachori, saunth chutney, chole kulche, aloo grilled sandwich, veg sandwich, golgappa, pav bhaji, raj kachori, chana masala, and veg burger. Each recipe lists the ingredients, units, quantities, rates, and totals needed to make the dish.

    Original Title

    PAU BHAJI

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    The document contains several recipes including recipes for mint chutney, raj kachori, saunth chutney, chole kulche, aloo grilled sandwich, veg sandwich, golgappa, pav bhaji, raj kachori, chana masala, and veg burger. Each recipe lists the ingredients, units, quantities, rates, and totals needed to make the dish.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as XLS, PDF, TXT or read online from Scribd
    Download as xls, pdf, or txt
    65 views16 pages

    Standard Recipe For Mint Chutney: Uapl DATE 3/4/08

    Uploaded by

    api-3749066
    The document contains several recipes including recipes for mint chutney, raj kachori, saunth chutney, chole kulche, aloo grilled sandwich, veg sandwich, golgappa, pav bhaji, raj kachori, chana masala, and veg burger. Each recipe lists the ingredients, units, quantities, rates, and totals needed to make the dish.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as XLS, PDF, TXT or read online from Scribd
    Download as xls, pdf, or txt
    of 16

    UAPL DATE 3/4/08

    STANDARD RECIPE FOR MINT CHUTNEY


    INGREDIENTS UNIT QUANTITYRATE TOTAL

    MINT KGS
    GINGER KGS
    GARLIC KGS
    GREEN CHILLY KGS
    BLACK SALT KGS
    PLAIN SALT KGS
    CHAT MASALA KGS
    DEGHI MIRCH KGS
    CURD KGS
    CORRIANDER KGS
    UAPL DATE 3/4/08

    STANDARD RECIPE FOR RAJ KACHORI


    INGREDIENTS UNIT QUANTITYRATE TOTAL THIS IS FOR 50 PCS OF KACHORI

    MAIDA GMS 1000


    RED CHILLI PD. GMS 10
    MOONG DAL GMS 20
    REFINED OIL GMS 200
    SODA GMS 5

    TO FINISH RAJ KACHORI

    INGREDIENTS UNIT QUANTITYRATE TOTAL

    CURD GMS 150


    BHALLA PCS 2
    BOIL POTATO GMS 30
    BOIL CHANA GMS 10
    MOTH DAL GMS 10
    SAUNTH CHUT. GMS 20
    MINT CHUT. GMS 20
    SAVIAN GMS 30
    CHAT MASALA GMS 5
    ANAR DANE GMS 20
    ROASTED JEERA P-DGMS 5

    ABOVE INGERED. ARE FOR O1 PORTION


    S OF KACHORI
    UAPL DATE 3/4/08

    STANDARD RECIPE FOR SAUNTH CHUTNEY


    INGREDIENTS UNIT QUQNTITY RATE TOTAL

    SAUNTH GMS 1000 280


    SUGAR GMS 4000 22
    CLOVE PD GMS 50
    BLACK SALT GMS 200 22
    CHAT MASALA GMS 400 88
    TAMARIND GMS 1000
    DEGHI MIRCH GMS 4000 230
    JEERA PD. GMS 400 280
    DHANIA PD GMS 200 110
    CARDAMOM PD. GMS 50

    FOR 20 LITERS OF CHUTNEY


    DATE 29/03/08 KIOSK
    PORTION 01

    STANDARD RECIPE FOR CHOLE KULCHE


    INGREDIENTS QUANTITYUNIT RATE TOTAL

    KULCHE 2 NOS
    CHOLE 50 GMS
    SALAD 10 GMS
    MINT CHUTNEY 5 GMS
    CHAAS 200 ML
    DIS.PLATE 1 NOS.
    DIS SPOON 1 NOS.
    OLE KULCHE
    UAPL DATE 29/03/08 KIOSK
    PORTION 01

    STANDARD RECIPE FOR ALOO GRILLED SANDWICH

    INGREDIENTS QUANTITYUNIT RATE TOTAL

    BRERAD 1 SLICE
    ALOO MASH 70 GMS
    BUTTER 10 GMS
    TOMATO KET.SACHET 1 NOS
    DIS.PLATE 1 NOS
    PAPER NAPKIN 1 NOS
    UAPL DATE 29/03/08 KIOSK
    PORTION 01

    STANDARD RECIPE FOR VEG SANDWICH


    INGREDIENTS UNIT QUANTITYRATE TOTAL

    BREAD SLICE KGS 0.01 48 2


    BUTTER KGS 0.005 170 0.85
    LETTUCE KGS 0.01 88 0.88
    CUCUMBER KGS 0.01 10 0.1
    TOMATO KGS 0.01 12.5 0.125
    SEASONING 0.002 9 0.018
    TOMATO KET.SACHENOS 1 1.7 1.7
    DIS. PLATE NOS 1 1.04 1.04
    PAPER NAPKIN NOS 1 0.25 0.25
    S/W BOX 1.9 1.9

    8.863

    STANDARD RECIPE FOR VEG SANDWICH GRILLED


    INGREDIENTS UNIT QUANTITYRATE TOTAL
    BREAD SLICE NOS 1
    BUTTER GMS 15
    CUCUMBER GMS 7
    TOMATO GMS 7
    SEASONING 0.002
    TOMATO KET.SACHENOS 1
    DIS. PLATE NOS 1
    PAPER NAPKIN NOS 1
    MAYONNAISE
    UAPL DATE 30/3/08

    STANDARD RECIPE FOR GOLGAPPA


    INGREDIENTS UNIT QUANTITYRATE TOTAL

    SOOJI KGS 0.5 22


    REFINED OIL KGS 0.2 56
    SODA KGS 0.005 44
    ATTA KGS 0.3 13.5
    MAIDA KGS 0.2 22
    STUFFING
    BLACK CHANA KGS
    POTATOES KGS 12
    KGS
    FOR GOLGPPA WATER KGS
    KGS
    YELLOW CHILLY PD. KGS 0.05
    SALT KGS 0.002 9
    BLACK PEPPER KGS 0.025 28
    GARAM MASALA KGS 0.01 200
    CHAT MASALA KGS 0.02 88
    RED CHILLY PD. KGS 0.005
    LEMONS KGS 0.25 22
    BLACK SALT KGS 0.005 23
    JEERA PD(ROASTED) KGS 0.01 240
    DISPOSABLES

    ZIP LOCK NOS


    FRAPPE GLASS NOS 1 1
    PAPER PLATE 9 INCH NOS 1 1.09
    PAPER NAPKIN NOS 1 0.25
    PAPER PLATE RECT. NOS 1 0.57
    LGAPPA TOTAL 175 PCS
    STANDARD RECEIPE FOR PAU BHAJI
    FOR 25 PORTION

    INGREDIENTS UNIT QUANTITYRATE TOTAL


    POTATO KG 0.5 12
    BRINJAL KG 0.5 17
    RED PUMPKIN KG 0.5 7
    LAUKI KG 0.5
    BEANS KG 0.5 17
    CARROT KG 0.25 12
    CAULIFLOWER KG 1 20
    CABBAGE KG 0.5 8
    JEERA KG 0.002 165
    PAUBHAJI MASALA KG 0.02
    OIL KG 0.01

    PAU NOS 50PCS 50PAISE


    STANDARD RECEIPE FOR RAJ KACHORI
    FOR 25 PORTIONS

    INGREDIENTS UNIT QUANTITYRATE TOTAL

    SUJI KG 0.5 11
    MAIDA KG 1 22
    BESAN KG 0.4 50
    BOIL POTATO KG 0.4 12
    BLACK CHANA KG 0.2
    MOTH DAL KG 0.5
    PAPRI
    BHALLA
    SAUNTH KI CHUTNEY KG
    GREEN CHUTNEY KG
    MEETHA DAHI KG
    CHAT MASALA KG
    BLACK SALT KG
    ANAR DANA KG
    GHUGHIA KG 90
    UAPL DATE 30/3/08

    STANDARD REC
    INGREDIENTS UNIT QUANTITY RATE TOTAL

    KABULI CHANA KG 1 42 42 total chana ready to serve is 3 kgs


    GINGER KG 0.1 28 2.8
    GARLIC KG 0.1 38 3.8
    CHANA MASALA KG 0.05 130 6.5
    HALDI PD KG 0.001 76.8 0.0768
    RED CHILLI PD. KG 0.03 110 3.3
    OIL KG 0.25 74.6 18.65
    WATER KG 3 0
    TOMATO PUREE KG 0.4 33 13.2
    CHAT MASALA KG 0.05 88 4.4
    DHANIA PD KG 0.08 107.65 8.612
    CUMIN WHOLE KG 0.001 175 0.175
    GARAM MASALA PD KG 0.001 284 0.284
    SALT KG 0.02 9 0.18
    KASOORI METHI KG 0.005 342.43 1.71215

    total 105.69
    30
    total is 30 portion
    cost for 01 portion 3.522998
    na ready to serve is 3 kgs
    UAPL DATE 29/03/08 KIOSK
    PORTION 01

    STANDARD RECIPE FOR VEG BURGER

    INGREDIENTS UNIT QUANTITY RATE TOTAL

    BURGER BUN nos 1 2.6 2.6


    VEG PATTIE nos 1 2.4 2.4
    MAYONNAISE KGS 0.015 85 1.275
    KGS 0
    SLICE TOMATO KGS 0.002 12 0.024
    0
    LETTUCE KGS 0.001 80 0.08
    TOAMTO KET.SACHET nos 1 1.7 1.7
    BURGER WRAP nos 1 0.16 0.16
    PAPER NAPKIN nos 1 0.25 0.25
    DIS. PLATE nos 1 1.04 1.04
    9.529

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