STANDARD RECIPE CARD DATE:

Dish Name Malai Gravy Mughlai

Recipe Category Indian Gravies
Recipe Code
For Outlet
Meal Period Lunch/Dinner
Prep. Time
Cooking Time
Finishing Time
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Ingredients for 1.5 litres Price Waste Raw
Qty Unit Description Per Unit % Qty
0.10 KG GHEE(DESI) 0 0.00 0.1
0.01 KG SHAI JEERA 0 0.00 0.005
0.02 KG GARLIC 0 0.00 0.02
0.50 KG ONION 0 0.00 0.5
0.20 KG CURD 0 0.00 0.2
0.003 KG TURMERIC 0 0.00 0.003
0.005 KG RED CHILI PD 0 0.00 0.005
0.00 KG CARDAMOM AND MACE PD. 0 0.00 0.003
0.100 KG ALMOND(FOR PASTE) 0 0.00 0.1
0.01 KG CARDAMOM AND MACE PD. 0 0.00 0.005
0.010 KG SALT 0 0.00 0.01
0.040 KG GINGER PASTE 0 0.00 0.04
0.02 KG GARLIC PASTE 0 0.00 0.02
0.2 KG TOMATO 0 0.00 0.2
0.15 KG CREAM 0 0.00 0.15
0.001 KG SAFFRON 0 0.00 0.001
0.02 KG GINGER 0 0.00 0.02
0.006 KG CHILI GREEN 0 0.00 0.006
Method
PREPARATION-
THE ONION-MAKE BOILED ONION PASTE FROM 300 gm ONION AND REST FOR BROWN ONION PASTE
THE CURD-WHISK WELL
THE ALMOND -SOAK,PEEL AND MAKE FINE PASTE
THE TOMATO-MAKE PUREE ,STRAIN AND COOK
THE GINGER AND GREEN CHILI-CHOP FINLEY
COOKING
HEAT GHEE,ADD SHAHI JEERA,STIR FOR FEW SECOND,ADD CHOPPED GARLIC
ADD STRAINED ONION PASTE AND COOK FOR 15-20 MINUTES ON SLOW FIRE
ADD GINGER AND GARLIC PASTE ,COOK FOR 5 MINUTES
ADD TURMERIC AND RED CHILI PD. AND STIR FOR 2 MINUTES
ADD WHISKED YOGHURT,BRING TO BOIL,SIMMER FOR 10 MINUTES
ADD STRAINED TOMATO PUREE,BRING TO BOIL,COOK FOR ANOTHER 15 MINUTES
ADJUST SEASONING,ADD ALMOND PASTE AND COOK FOR 10 MINUTES
FINISH WITH CARDAMOM AND MACE PD.
FINELY STRAIN THE GRAVY AND FINISH WITH SAFFRON AND CREAM.
Plus Extra Costs : ______________
Cost of Raw Materials
Cost Per Portion : ______________
Executive Chef : ______________ F.C. Factor %
Actual Sales Price
Cost Controller : ______________ Actual Food Cost : ______________
Cost of
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