Buffet at $ 40

Soup
 Chicken Noodle Soup
 Vegetable Soup

Entrée
 Vegetable Fritters
 Tandoori Chicken

Main
 Paneer Butter Masala
 Chicken curry with Rice

Dessert
 Rice Pudding
Chicken Noodle Soup

INGREDIENTS
 1 tablespoon olive oil
 1 large onion diced
 4 cloves garlic minced
 2 large carrots chopped
 1 rib celery chopped
 6 skinless chicken thighs, bone in (or 8 legs)
 2 quarts (litres) chicken stock or broth
 1-2 chicken bouillon cubes, crushed (adjust to your
tastes)
 7 oz (200 g) green beans, chopped in thirds
 3/4 cup corn kernels
 4 oz (120 g) baby spinach leaves
 1/2 quart (litre) of water, as needed
 6 oz (200 g) vermicelli or egg noodles (or angel hair
pasta)
 Salt and pepper, to taste
 1/4 cup fresh parsley, finely chopped
INSTRUCTIONS
 Heat oil in a large pot over medium heat. Cook
onion for 2 minutes, then add garlic, celery and
carrots; cook for 5 minutes.
 Add the chicken thighs, broth (stock), crushed
bouillon, green beans and corn kernels.
 Top up with water if needed to cover all of the
ingredients.
 Increase heat and bring to a boil for about 4
minutes. Reduce heat, partially cover the pot with a
lid, and allow to simmer for 20 minutes or until the
chicken is cooked through.
 Transfer chicken to a plate and shred the meat;
discard the bones.
 Add the chicken back into the soup along with the
noodles.
 Cover and cook for 6-8 minutes while stirring
occasionally to separate noodles.
 Stir in the spinach leaves and allow to wilt in the
soup (about 3 minutes, pressing leaves into the
liquid with the tip of a wooden spoon).
 Mix parsley through. Season with salt and pepper, to
taste.
 Serve warm.
Standard Recipe Card
Key Ingredient Preparation Time
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Name of the dish Chicken Noodle Soup Portion Nos 3

Ref Source Portion Size 150 gm
Total cost $ 11.99 Sale price at 32%
Portion cost $4 Food Cost $15.90

Sale Price $ 15.90 Food Cost % 32%

Commodities

Cost per
Item Specification Wight kg/I/Unit Kg/I/unit Actual cost
Chicken 0.400 kg $ 18 kg 7.20
Green Peas 0.100 kg $ 14.14 kg 1.44
Turnip 0.100 kg $ 6.90 kg 0.69
Celery 0.10 kg $ 4.90 kg 0.05
Garlic 0.10 kg $ 48 kg 0.48
Chicken Stock 0.56 kg $ 4.90 kg 0.27
Pepper 0.10 kg $ 3.90 kg 0.4

Total Cost $11.99

Portion Cost $ 4.00
Vegetable Soup
INGREDIENTS
 3 tsp oil
 3 clove garlic, finely chopped
 1 inch ginger, finely chopped
 2 tbsp spring onion, chopped
 1 carrot, finely chopped
 5 beans, finely chopped
 ½ capsicum, finely chopped
 2 tbsp cabbage, finely chopped
 2 tbsp peas
 2 tbsp sweet corn
 4 cup water
 ¾ tsp salt
 1 tbsp vinegar
 Parsley
 ½ tsp chilli flakes
 ½ tsp pepper powder
 2 tbsp spring onion, chopped
 1 tsp corn flour
 ¼ cup water
INSTRUCTIONS
 firstly, in a large pan heat 3 tsp oil and saute 3
clove garlic, 1 inch ginger and 2 tbsp spring onion.
 add 1 carrot, 5 beans, ½ capsicum and stir fry for a
minute.
 Also add 2 tbsp cabbage, 2 tbsp peas, 2 tbsp sweet
corn and saute slightly.
 Now add 4 cup water and ¾ tsp salt. mix well.
 Cover and boil for 5 minutes or until vegetables are
cooked well.
 Further in a small bowl take 1 tsp corn flour and ¼
cup water.
 Mix well making sure there are no lumps.
 Pour the corn flour slurry and boil for 3-4 minutes
or until soup thickens.
 Add 1 tbsp vinegar, ½ tsp mixed herbs, ½ tsp chilli
flakes and ½ tsp pepper powder.
 Mix well making sure the spices are well combined.
 Finally, top with 2 tbsp spring onion and enjoy
vegetable soup.
Standard Recipe Card

Key Ingredient Preparation Time

Key Skills Cooking time
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Name of the dish Vegetable Soup Portion Nos 3

Ref Source Portion Size 110 gm
Total cost $ 6.30 Sale price at 32%
Portion cost $ 2.10 Food Cost $ 8.90

Sale Price $ 8.90 Food Cost % 32%

Commodities

Item Specification Wight kg/I/Unit Cost per Kg/I/unit Actual cost

Onion 0.100 kg $ 3.80 kg 0.38
Carrot 0.100 kg $ 1.33 kg 0.13
Butter 0.30 kg $ 4.78 kg 0.14
Parsley 0.10 kg $ 8.90 kg 0.09
Potato 0.100 kg $ 4.90 kg 0.49
Celery 0.50 kg $ 6.90 kg 0.35
Vegetable Stock 0.50 kg $ 2.45 kg 2.45
Cheese 0.10 kg $ 9.00 kg 0.09
Cabbage 0.200 kg $ 10.89 kg 2.18

Total Cost $ 6.30

Portion Cost $ 2.10
Vegetable fritters

Ingredients

 2 cups shredded carrots

 2 cloves garlic, minced

 2/3 cup all-purpose flour

 2 large eggs, lightly beaten

 1/3 cup sliced scallions (green and white parts)

 2 Tablespoons olive oil

 Sour cream or yogurt, for serving

Instructions
 Add the carrots, garlic, flour, eggs, scallions, ¼
teaspoon salt and ⅛ teaspoon pepper.

 Stir the mixture until it is combined.

 Line a plate with paper towels.

 Place a large sauté pan over medium-high heat and

add the olive oil.

 Once the oil is shimmering, scoop 3-tablespoon

mounds of the vegetable mixture into the pan,
flattening the mounds slightly and spacing them at
least 1 inch apart.

 Cook the fritters for 2 to 3 minutes then flip them

once and continue cooking them an additional 1 to 2
minutes until they’re golden brown and crispy.

 Transfer the fritters to the paper towel-lined plate,

season them with salt and repeat the cooking
process with the remaining mixture.

 Serve the fritters immediately topped with sour

cream or yogurt.
Standard Recipe Card
Key Ingredient Preparation Time
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Name of the dish Vegetable Fritters Portion Nos 4

Ref Source Portion Size 120 gm
Total cost $ 8.70 Sale price at 32.24%
Portion cost $ 4.35 Food Cost $ 11

Sale Price $ 11 Food Cost % 32.24%

Commodities

Item Specification Weight kg/I/Unit Cost per Kg/I/unit Actual cost

Onion 1 kg $ 2.50 kg 2.50
Salt 0.10 kg $ 2.50 Kg 0.3
Garlic Cloves 0.10 kg $ 49.50 kg 0.50
Turmeric 0.05 kg $ 15 kg 0.8
Curry Powder 0.10 kg $ 19.75 kg 0.20
Coriander 0.20 kg $ 4.90 kg 0.10
Flour 0.500 kg $ 3.50 kg 1.80
Black Pepper 0.10 kg $ 7 kg 0.07
Oil 0.549 kg $ 3 kg 1.65
Cheese 0.300 kg $ 5.99 1.80

Total Cost $ 8.70

Portion Cost $ 4.35
Tandoori Chicken

Ingredients

 700 kg Chicken Legs

 1 tablespoon Ginger Garlic Paste

 2-3 teaspoons Kashmiri Chili Powder

 1 tablespoon Lemon Juice

 Salt To Taste

 1¼ cup Greek Yogurt (or hung curd)

 1 teaspoon Coriander Powder

 1 teaspoon Garam Masala Powder

 ½ teaspoon Freshly Ground Black Pepper

 1 cup Water
Instructions

 Preparation of Marinade

 Clean, wash and make cuts on the whole chicken legs using a
sharp knife. This will help the marinade to penetrate well
into the chicken.

 Combine all the ingredients of first marinade (ginger garlic

paste, red chili powder, lemon juice and salt), in a large
bowl.

 Add chicken and mix it very well in the marinade.

 Cover the bowl with a cling wrap and leave it for 45 minutes -
1 hour under refrigeration.

 In another large bowl, add all the ingredients of second

marinade and mix to combine well.

 After a first marination process is over, transfer the chicken

in the prepared second marinade.

 Cover the bowl with a cling film cover and refrigerate for 7-8
hours or overnight.

 Take the chicken out 30-45 minutes prior to cooking.

 Grill it either on a charcoal grill (tandoor), outdoor grill, in

the oven or on stovetop.

 Here I have chosen to do it by roasting in the oven.

 To bake it in the Oven

 Pre-heat the oven at 220 degrees celsius. Remove the

chicken pieces from the marinade and place it on a baking
tray or a rack.

 Grill the chicken for 25 minutes and then broil it for 5

minutes or until thermometer reads the internal chicken
temperature to 165°F.
Standard Recipe Card
Key Ingredient Preparation Time
Key Skills Cooking time
Equipment Needs Difficulty
Garnishes

Name of the dish Tandoori Chicken Portion Nos 3

Ref Source Portion Size 30 gm
Total cost $ 14.89 Sale price at 30%
Portion cost $ 4.96 Food Cost $ 15.90

Sale Price $ 15.90 Food Cost % 30%

Commodities

Item Specification Weight kg/I/Unit Cost per Kg/I/unit Actual cost

Chicken 0.700 kg $ 20 kg 14.00
Ginger Paste 0.10 kg $ 9.9 kg 0.10
Garlic Paste 0.10 kg $ 9.9 kg 0.10
Yogurt 0.50 kg $ 3 kg 0.15
Coriander 0.10 kg $ 10.99 kg 0.11
Salt 0.10 kg $ 2.50 kg 0.3
Chili Powder 0.10 kg $ 7 kg 0.7
Lemon Juice 0.30 kg $ 5.90 kg 0.18
Turmeric Powder 0.10 kg $ 15.60 kg 0.16

Total Cost $ 14.89

Portion Cost $ 4.96
Chicken Curry with Rice
Ingredients

 1 kilogram bone-in chicken pieces

 chopped tomato

 2 dry red chili

 Garlic paste

 Ginger Paste

 Cup sliced onion

 oil

 red chili powder

 turmeric powder

 coriander powder

 garam masala

 Salt to taste

 1 Cup water

 1 – 2 sliced green chilli

 1 tablespoon chopped fresh coriander

Instructions

 Wash and clean the chicken pieces. Pat them dry and set
aside.

 Make tomato paste of chopped tomato, red chilli, garlic, and

ginger using 1 – 2 tablespoons of water. Set aside.

 Heat mustard oil in the Kadhai. Once it’s smoking hot, add
sliced onion and fry till they are golden brown in
color. Transfer the fried onion to a plate.

 Allow becoming lukewarm. Grind them to a smooth paste

without using water. Keep them aside.

 In the same kadhai, add the bay leaf and cinnamon in the
leftover oil. Fry for 10 – 20 seconds to release their aroma.

 Add the tomato paste, turmeric, red chili powder, coriander

powder, and fry over low-medium heat till oil starts
separating from the masala.

 Add the chicken pieces, season with salt, and fry till they
become pale white. This usually takes 8 – 10 minutes. Do not
rush this process.

 Next, add the onion paste. Mix nicely. Cover and cook the
chicken till its juices are released. Keep the flame at the
lowest setting. Do not add any water. A good quality tender
chicken does not take more than 10 minutes to get cooked.
Open the lid, check the chicken for doneness.

 If cooked, add 1 Cup of water to make gravy (add coconut

milk if you prefer) along with garam masala, dry fenugreek
leaves, fresh coriander, and sliced green chili (optional).

 Simmer the curry for 5 – 10 minutes for the gravy to thicken a

bit. Taste the curry and add more seasoning if required.

 Serve Indian chicken curry with rice or chapati.

Standard Recipe Card
Key Ingredient Preparation Time
Key Skills Cooking time
Equipment Needs Difficulty
Garnishes

Name of the dish Chicken Curry Portion Nos 3

Ref Source Portion Size 150 gm
Total cost $ 16.94 Sale price at 30.24%
Portion cost $ 5.65 Food Cost $ 15.90

Sale Price $ 15.90 Food Cost % 30.24%

Commodities

Item Specification Weight kg/I/Unit Cost per Kg/I/unit Actual cost

Chicken 1 kg $ 11 kg 11
Ginger Paste 0.50 kg $ 7.90 kg 0.40
Garlic Paste 0.50 kg $ 4.78 kg 0.24
Garam Masala 0.20 kg $ 5.66 kg 0.11
Chili Powder 0.20 kg $ 4.90 kg 0.10
Yogurt 0.100 kg $ 10.90 kg 1.09
Tomato Paste 0.250 kg $ 4.90 kg 1.23
Oil 0.60 kg $ 9 kg 0.54
Onion 0.300 kg $ 1.85 kg 0.56
Cream 0.150 kg $ 10.90 kg 1.64
Salt 0.20 kg $ 2.50 kg 5

Total Cost $ 16.94

Portion Cost $ 5.65
Paneer Butter Masala
Ingredients
 oil

 butter

 onion, sliced

 clove garlic

 ginger

 tomato, sliced

 1 bay leaf

 chilli

 turmeric

 chilli powder

 coriander powder

 cumin powder

 garam masala

 salt

 water

 paneer

 kasuri methi

 coriander
INSTRUCTIONS

 Firstly, in a large kadai heat 2 tbsp oil and 2 tbsp butter.

 Add 5 cloves, 2 pods cardamom and saute on low flame until it turns
aromatic.

 Now add 2 onion, 2 clove garlic, 1 inch ginger.

 Saute until onions shrink slightly.

 Further add 3 tomato saute for 2 minutes.

 Cover and boil for 10 minutes, or until tomato softens.

 Cool completely and transfer to the blender and blend to smooth paste.

 Pass the curry to the filter to get rid of seeds and skin.

 Smooth and silky, the tomato-onion paste is ready. keep aside.

 Firstly, in a large kadai heat 2 tbsp oil, 2 tbsp butter, 1 bay leaf and 1
chilli. saute until the spices turn aromatic.

 Now add 1 onion and saute until onions turn and golden brown.

 keeping the flame on low, add ½ tsp turmeric, 1 tsp chilli powder, ¾ tsp
coriander powder, ¼ tsp cumin powder, ½ garam masala and 1 tsp salt.

 Saute until the spices turn aromatic. make sure not to burn the spices.

 Add in prepared onion tomato paste and mix well.

 Cook until the oil separates from the masala paste.

 Now add 1 cup water and mix well adjusting the consistency.

 Further, add in 2 tbsp cream and mix well.

 Also, add 16 cubes of paneer and mix gently.

 Simmer for 5 minutes, or until the paneer absorbs the flavour.

 Add 1 tsp kasuri methi and 2 tbsp coriander. mix well.

 Finally, enjoy paneer butter masala with roti or naan.

Standard Recipe Card
Key Ingredient Preparation Time
Key Skills Cooking time
Equipment Needs Difficulty
Garnishes

Name of the dish Paneer Butter Masala Portion Nos 4

Ref Source Portion Size 140 gm
Total cost $ 31.10 Sale price at 32.24%
Portion cost $ 7.5 Food Cost $ 25

Sale Price $ 25 Food Cost % 32.24%

Commodities

Item Specification Weight kg/I/Unit Cost per Kg/I/unit Actual cost

Paneer 1.20 kg $ 13.90 kg 15.68
Vegetable oil 0.456 kg $ 10.90 kg 4.97
Onion 0.90 kg $ 1.89 kg 0.17
Salt 0.30 kg $ 2.60 kg 0.8
Cinnamon Stick 0.20 kg $ 5.89 kg 0.12
Yogurt 0.100 kg $ 10.90 kg 1.09
Coriander Leaf’s 0.30 kg $ 3.90 kg 0.12
Butter 0.150 kg $ 2.90 kg 0.44
Garlic 0.50 kg $ 48.90 kg 2.45

Total Cost $ 31.10

Portion Cost $ 7.05
Rice Pudding
Ingredients

 Creamy milk

 1/3 cup (66g) uncooked short grain white rice (see Recipe
Note)

 Pinch salt

 1 large egg

 Sugar

 Cardamon stick

 1/4 teaspoon cinnamon

 1/3 cup (40g) raisins

Instruction
 In a medium heavy-bottomed saucepan, bring the milk, rice,
and salt to a boil over high heat.

 Reduce the heat to low and simmer partially covered until

the rice is tender, about 20-25 minutes.

 Stir frequently to prevent the rice from sticking to the

bottom of the pan.

 Mix the egg and sugar, temper with the hot cooked rice:

 In a small mixing bowl, whisk together egg and brown sugar

until well mixed.

 Add a half cup of the hot rice mixture to the egg mixture, a
tablespoon at a time, vigorously whisking to incorporate.

 Add egg mixture back into the saucepan of rice and milk.
Reduce the heat to low and stir until thickened,

 Be careful not to have the mixture come to a boil at this point

or it will curdle.

 Remove from heat and stir in the vanilla, raisins, and

cinnamon.

 The pudding will thicken as it cools; when it is warm, it will

be a bit on the runny side.

 Serve warm or cold.

Standard Recipe Card
Key Ingredient Preparation Time
Key Skills Cooking time
Equipment Needs Difficulty
Garnishes

Name of the dish Rice Pudding Portion Nos 4

Ref Source Portion Size 90 gm
Total cost $ 8.28 Sale price at 32.24%
Portion cost $ 2.07 Food Cost $ 8.90

Sale Price $ 8.90 Food Cost % 32.24%

Commodities

Item Specification Weight kg/I/Unit Cost per Kg/I/unit Actual cost

Egg 2 pc $ 5.70 dozen 0.29
Sugar 0.500 kg $ 2.75 kg 1.38
Creamy Milk 0.150 kg $ 6.50 kg 0.98
Rice 0.75 kg $ 2 kg 0.15
Cardamon Stick 0.5 kg $ 16.20 kg 0.08
Oil 0.567 kg $ 10.80 kg 6.12

Total Cost $ 8.28

Portion Cost $ 2.07
 Meeting Agenda
Date:
Time:

 A very welcome to everyone who has joined today

meeting.
 Attendees: Restaurant COE, Investor, Manager,
Exe. Chef
 Purpose: Discussion about new menu
 Menu Type: Buffet Menu
 Cuisine: Multi Cuisine (Indian, Mexican)
 Customer Profile: people from different country
with different age group
 Improvement: New menu design, Font Size
 Sales Date: Profit Margin is good
 Next Meeting:
 Thanks to everyone for coming today
 Chairperson Name: Hemant Nayar