STANDARD RECIPE CARD DATE:

Dish Name White Gravy

Recipe Category Basic Gravies
Recipe Code
For Outlet
Meal Period Lunch/Dinner
Prep. Time
Cooking Time
Finishing Time
: _________
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Ingredients for 2 litres Price Waste Raw Cost of
Qty Unit Description Per Unit % Qty Raw Mat
1.000 KG ONION 0 0.00 1 0.00
0.250 KG CURD 0 0.00 0.25 0.00
0.250 KG CASHEW 0 0.00 0.25 0.00
0.075 KG MAGAZ 0 0.00 0.075 0.00
0.100 KG REFIND OIL 0 0.00 0.1 0.00
0.001 KG GREEN CARDAMOM 0 0.00 0.001 0.00
0.001 KG BLACK CARDAMOM 0 0.00 0.001 0.00
0.001 KG CLOVES 0 0.00 0.001 0.00
0.001 KG BAY LEAF 0 0.00 0.0005 0.00
0.002 KG MACE 0 0.00 0.002 0.00
0.001 KG CINNAMON 0 0.00 0.001 0.00
0.001 KG GINGER PASTE 0 0.00 0.001 0.00
0.001 KG GARLIC PASTE 0 0.00 0.001 0.00
0.100 KG CREAM 0 0.00 0.1 0.00
0.010 KG SALT 0 0.00 0.01 0.00

Method

Preparation
The curd-whisk well
The cashewnut- Wash blanch and make paste
The magaz- Wash blanch and make paste
The onion-Peel wash, boil and strain

Cooking-
Heat oil,add whole garam masala ,add ginger paste,garlic paste.stir fry for 2 minutes on slow fire
Add onion paste and cook on slow fire until oil comes on surface
Add whisked curd,keep on stiring until boils.Cook for 30 minutes on slow fire
Add cashew and magaz pastes,bring to boil and simmer for 30 minutes
Adjust seasoning.

Plus Extra Costs : ______________

Cost of Raw Materials
Cost Per Portion : ______________
Executive Chef : ______________ F.C. Factor %
Actual Sales Price
Cost Controller : ______________ Actual Food Cost : ______________
n slow fire