REGULAR GRAVY BY USING FRESH INGREDIENTS

(TOMATO MAKHANI)

RECIPE CARD
BLUE CHIP HOSPITALITY
OUTLET DEPENDS
POR/WT DATE
RECIPE REGULAAR TOMATO MAKHANI GRAVY UNIT TYPE

QTY UNIT INGREDIENTS RATE/KGYEILD IN % ACT QTY KG

4 KG TOMATOES 60 100 0.004
0.1 KG GINGER 200 100 0.000
0.1 KG GARLIC 190 100 0.000
0.25 KG CASHEW NUTS 800 100 0.000
0.015 KG RED CHILLI POWDER 350 100 0.000
0.5 KG BUTTER 510 100 0.001
0.05 KG SALT 20 100 0.000
0.02 KG CINNAMON STICK 825 100 0.000
0.004 KG BAYLEAF 160 100 0.000
0.008 LTR PEPPERCORN 510 100 0.000
0.008 KG GREEN CARDAMOM 950 100 0.000
0.008 KG BLACK CARDAMOM 550 100 0.000
0.1 KG KHOYA PASTE 800 100 0.000
0.005 KG KASOORI METHI 285 40 0.000
1 LITER FRESH CREAM 195 100 0.000
0.02 KG HONEY 155 100 0.000
TOTAL COST
TOTAL COST PER KG
 MAKING OF TOMATO MAK
BY USING (KARAMAT
EDIENTS
SR. NO.

2
3
4

5
BULK COOKERY 6
7
YLD RATE COST
60.000 240.000
200.000 20.000
190.000 19.000
800.000 200.000
350.000 5.250
510.000 255.000
20.000 1.000
825.000 16.500
160.000 0.640
510.000 4.080
950.000 7.600
550.000 4.400
800.000 80.000
712.500 3.563
195.000 195.000
155.000 3.100
1055.133
200.5266
 MAKING OF TOMATO MAKHANI GRAVY :
BY USING (KARAMAT) GRAVY
Required
Items Cost per kg quantity for
receipe

KARAMAT TOMATO MAKHANI GRAVY BASE 411 1

GINGER PASTE 200
0.1
GARLIC PASTE 190 0.1
DEGI MIRCH POWDER 300 0.05

BUTTER 510 0.5

KASOORI METHI 285 0.02
FRESH CREAM 195 0.25
TOTAL COST FOR 5.5KG YIELD
COST FOR 01 KG YIELD
 calculated
cost for the
ingredients

411

20
19
15

255
5.7
48.75
774.45
154.89
REGULAR GRAVY BY USING FRESH INGREDIENTS
(white Gravy)

RECIPE CARD
OUTLET BLUE CHIP HOSPITALITY POR/WT DEPENDS DATE
RECIPE REGULAAR White GRAVY UNIT TYPE BULK COOKERY

QTY UNIT INGREDIENTS RATE/KG YEILD IN % ACT QTY KG YLD RATE

2.5 KG ONION 30 80 0.003 37.500
0.75 KG CURD 200 100 0.001 200.000
0.75 KG CASHEW 800 100 0.001 800.000
0.75 KG MAGAZ 400 100 0.001 400.000
0.2 KG REFIND OIL 180 100 0.000 180.000
0.005 KG GREEN CARDAMOM 950 100 0.000 950.000
0.005 KG BLACK CARDAMOM 550 100 0.000 550.000
0.005 KG CLOVES 825 100 0.000 825.000
0.002 KG BAY LEAF 160 100 0.000 160.000
0.002 KG MACE 510 100 0.000 510.000
0.001 KG CINNAMON 825 100 0.000 825.000
0.1 KG GINGER PASTE 200 90 0.000 222.222
0.1 KG GARLIC PASTE 190 85 0.000 223.529
0.1 KG CREAM 195 40 0.000 487.500
0.01 KG SALT 20 100 0.000 20.000
TOTAL COST
TOTAL COST PER KG
 MAKING OF WHITE GRAVY :
BY USING (KARAMAT) GRAVY

Cost
EDIENTS SR. NO. Items
per kg

1 KARAMAT TOMATO MAKHANI GRAVY BASE 540

BULK COOKERY

COST TOTAL COST FOR 5KG YIELD

93.750 COST FOR 01 KG YIELD
150.000
600.000
300.000
36.000
4.750
2.750
4.125
0.320
1.020
0.825
22.222
22.353
48.750
195.000
1481.865
296.373
AVY :
RAVY

Required calculated
quantity for cost for the
receipe ingredients

1 540

YIELD 540
ELD 108
REGULAR GRAVY BY USING FRESH INGREDIENTS
(Brown Gravy)

RECIPE CARD
OUTLET BLUE CHIP HOSPITALITY POR/WT DEPENDS DATE
RECIPE REGULAAR BROWN GRAVY UNIT TYPE BULK COOKERY

QTY UNIT INGREDIENTS RATE/KG YEILD IN % ACT QTY KG YLD RATE

1 KG ONION 30 80 0.001 37.500
1 KG TOMATOES 60 100 0.001 60.000
0.2 KG GINGER 200 100 0.000 200.000
0.2 KG GARLIC 190 100 0.000 190.000
0.1 KG RED CHILLI PWD 350 100 0.000 350.000
2 KG OIL 185 100 0.002 185.000
0.03 KG SALT 20 100 0.000 20.000
0.02 KG GARAM MASALA PWD 825 100 0.000 825.000
0.1 KG cashewnuts 800 100 0.000 800.000
0.05 kg Whole garam Masala 550 100 0.000 550.000
0.1 KG magaz 400 90 0.000 444.444
0.01 KG SALT 20 100 0.000 20.000
TOTAL COST
TOTAL COST PER KG
 MAKING OF BROWN GRAVY GRAVY :
BY USING (KARAMAT) GRAVY

Cost
EDIENTS SR. NO. Items
per kg

1 KARAMAT BROWN GRAVY BASE 372

BULK COOKERY

COST TOTAL COST FOR 5KG YIELD

37.500 COST FOR 01 KG YIELD
60.000
40.000
38.000
35.000
370.000
0.600
16.500
80.000
27.500
44.444
195.000
944.544
188.9
GRAVY :
RAVY
Required calculated
quantity for cost for the
receipe ingredients
1 372

YIELD 372
ELD 74.4
REGULAR SAMBAR BY USING FRESH
INGREDIENTS
(SAMBAR)

RECIPE CARD
OUTLET BLUE CHIP HOSPITALITY POR/WT DEPENDSDATE
RECIPE sambar UNIT TYPE BULK COOKERY

QTY UNIT INGREDIENTS RATE/KGYEILD INACT

% QTY KG
YLD RATE
0.3 KG TAMARIND 60 100 0.000 60.000
0.5 KG TOOR DAL 200 100 0.001 200.000
0.015 KG TURMERIC POWDER 190 100 0.000 190.000
0.25 KG FRENCH BEANS 120 95 0.000 126.316
0.25 KG CARROTS 80 96 0.000 83.333
0.1 KG SHALLOTS 90 86 0.000 104.651
0.25 KG BRINJALS 80 98 0.000 81.633
0.15 KG PUMPKIN 80 87 0.000 91.954
0.1 KG TOMATOES 60 100 0.000 60.000
0.008 LTR MUSTARD SEEDS 160 100 0.000 160.000
0.01 KG RED CHILLY WHOLE 350 100 0.000 350.000
0.005 TIN ASAFOETIDA 80 100 0.000 80.000
0.01 BUNCH CURRY LEAVES 20 85 0.000 23.529
0.1 KG JAGGERY 90 40 0.000 225.000
TOTAL COST
TOTAL COST PER KG
 MAKING OF SAMBAR :
BY USING (KARAMAT)

SR. NO. Items

1 KARAMAT SAMBAR PASTE

2 MIX VEG FOR SAMBAR
3 TEMPERING FOR SAMBAR including sourness and sweetness

BULK COOKERY

COST TOTAL COST FOR 12 KG YIELD

18.000 COST FOR 01 KG YIELD
100.000
2.850
31.579
20.833
10.465
20.408
13.793
6.000
1.280
3.500
0.400
0.235
22.500
251.844
50.368
 :
T)

calcula
Required
ted cost
Cost quantity
for the
per kg for
ingredi
receipe
ents

368 1 368
80 2 160
60 0.2 12

YIELD 540
LD 45