NAME Methi Murgh DATE
DESCRIPTION NO OF PORTIONS
COST / PORTION
INDGREDIENTS QTY RATE PER AMOUNT
Oil 30ml
Chicken 1no
Onions 150 g
g.g paste 15 g
Coriander pd 12 g
Jeera pd 6g
Turmeric pd 3g
Garam masala pd 3g
Salt (t.t) 15 g
Tomato 150 g
Coriander leaves Few springs
Red chilli powder 12 g
Fenugreek leaves ¼ bunch
INDENT COST
OVERHEAD COST
TOTAL COST
1
METHOD:
1) De-skin and joint the chicken in to curry cuts, wash well, apply salt and keep side.
2) Clean, wash pat dry and roughly chop the methi leaves. Keep aside.
3) Chop onions and tomatoes, make ginger garlic paste and keep aside.
4) Heat oils in a pan add whole spices allow it to crackle add the onions and sauté till golden brown add ginger garlic paste.
5) Add in the dry masalas and sauté well add tomato and cook till the oil oozes out add the chicken sprinkle water and cook
well till done.
6) Add the chopped methi leaves, and cook well for a minute or two serve hot.
PRESENTATION AND GARNISH
EVALUATION PRODUCT STANDARD
INTERNAL
TEXTURE AND
DESCRIPTION TEMPERATURE APPERANCE TEXTURE CONSISTENCY TASTE TOTAL
5 5 5 5 5 25
2
NAME Cabbage Foogath DATE
DESCRIPTION NO OF PORTIONS
COST / PORTION
INDGREDIENTS QTY RATE PER AMOUNT
Cabbage 455g
Onions 55g
Green chilies 5g
Mustard seeds 2g
Oil 30ml
Coconut 55gm
Salt (t.t) 10 gm
Curry leaves 1 sprig
INDENT COST
OVERHEAD COST
TOTAL COST
3
METHOD:
1) Shred cabbage. Chop onion and green chillies.
2) Heat oil, add mustard seeds.
3) When mustard seeds crackle, add chopped onion, green chillies and curry leaves. Sauté.
4) Add cabbage and salt.
5) Cook on a slow fire till cabbage is tender. Stir constantly and sprinkle a little water if necessary.
6) Add grated coconut, cook a little longer, stir well remove from fire and serve hot.
PRESENTATION AND GARNISH
EVALUATION PRODUCT STANDARD
INTERNAL
TEXTURE AND
DESCRIPTION TEMPERATURE APPERANCE TEXTURE CONSISTENCY TASTE TOTAL
5 5 5 5 5 25
4
NAME Dal Tadka DATE
DESCRIPTION NO OF PORTIONS
COST / PORTION
INDGREDIENTS QTY RATE PER AMOUNT
Mong dal/toor dal 100g
Onions 50g
Green chilli 2-3nos
Turmeric pd 1/4tsp
Ginger 10g
FOR THE TEMPERING
Oil 20ml
Mustard seeds 2g
Jeera seeds 4g
Curry leaves 1 sprig
Red button chillies 10 g
Garlic 15g
Hing 2g
Salt 5g
Coriander leaves(to garnish) few sprig
INDENT COST
OVERHEAD COST
TOTAL COST
5
METHOD:
1) Pick wash and soak the dal in water. Slice onions, silt green chilli, finely chop ginger and garlic.
2) Boil the dal along with onions, ginger ,turmeric and green chilli, till well cooked or till the dal is mashed completely,
3) Heat oil in a pan add in the mustard seeds and allow it to crackle add jeera, hing, curry leaves, sauté well, add button
chillies and garlic. Pour the tempering on the dal.
4) Adjust salt and garnish the dal with coriander leaves.
PRESENTATION AND GARNISH
EVALUATION PRODUCT STANDARD
INTERNAL
TEXTURE AND
DESCRIPTION TEMPERATURE APPERANCE TEXTURE CONSISTENCY TASTE TOTAL
5 5 5 5 5 25
6
NAME Boiled Rice DATE
DESCRIPTION NO OF PORTIONS
COST / PORTION
INDGREDIENTS QTY RATE PER AMOUNT
Rice 500g
Water 1 lit
Salt 10g
INDENT COST
OVERHEAD COST
TOTAL COST
7
METHOD:
1) Wash and soak rice.
2) Bring water to boil. Add rice and salt and simmer.
3) Cook till rice is ¾ done, strain and keep aside, serve along with curry.
PRESENTATION AND GARNISH
EVALUATION PRODUCT STANDARD
INTERNAL
TEXTURE AND
DESCRIPTION TEMPERATURE APPERANCE TEXTURE CONSISTENCY TASTE TOTAL
5 5 5 5 5 25
8
NAME Seviyan Kheer DATE
DESCRIPTION NO OF PORTIONS
COST / PORTION
INDGREDIENTS QTY RATE PER AMOUNT
Roasted Vermicelli 200g
Milk 500ml
Sugar 225g
Charoli nuts/cashew nuts 20g
Raisins 20g
Cardamom pd 2g
Mava (opt) 30g
Ghee 20g
INDENT COST
OVERHEAD COST
TOTAL COST
9
METHOD:
1) Heat fat and add vermicelli and fry for a while add warm milk and cook the vermicelli add sugar.
2) When done add cardamom pd, mava and garnish with roasted nuts.
PRESENTATION AND GARNISH
EVALUATION PRODUCT STANDARD
INTERNAL
TEXTURE AND
DESCRIPTION TEMPERATURE APPERANCE TEXTURE CONSISTENCY TASTE TOTAL
5 5 5 5 5 25
10
NAME DATE
DESCRIPTION NO OF PORTIONS
COST / PORTION
INDGREDIENTS QTY RATE PER AMOUNT
INDENT COST
OVERHEAD COST
TOTAL COST
11
