Menu 2

Menu No 2
Carrot and Spinach Broth

Lamb Navarin
Ratatouille
Potatoes Skin with Yoghurt Dip
Bread & Butter pudding
Dish Name: Carrot and
Spinach Broth S. NO Ingredients
Recipe Category: starter 1 spinach

Recipe Code 2 chopped onions
Referred from: 3 chopped carrot
Meal Period 4 corn flour
Prep. Time- 15 mins 5 milk
6 barley
Cooking Time : 7 min 7 butter
8 seasoning
Method
· Heat the butter in a non-stick pan
· Add the onions and sauté for 2 minutes, till the onions turn translucent.
· Add the carrots and cook over slow flame for another 2 minutes.
· Add the spinach, 1 cup of water and corn flour and bring the mixture to a boil.
· Add the milk, salt, pepper and barley and simmer for 5 minutes.
· Blend in a liquidizer to get a smooth purée.
Serve immediately.
Cost Of
Description Qty Unit Rate Waste% Raw Qty Raw
Material
chopped 2 cups
chopped 0.25 cup
0.50 cup
1.00 tsp
2.00 cups
2.00 tbsp
1.00 tbsp
as per taste
STANDARD RECIPE CARD ingredients
Dish Name- Lamb Navarin 1 Lamb with bone
Recipe Category - Mains 2 Onions cut into dices
Recipe Code 3 Potatoes cut into dices
Meal Period 4 Carrots cut into batons
Prep. Time - 15 mins 5 Beans cut into batons
Cooking Time - 25 mins 6 Green Peas shelled
Finishing Time - 5 mins 7 Garlic Sliced
refrence 8 Green coriander finely chopped
9 All purpose flour
10 Rosemary (fresh/ dry)
11 water
12 Salt
13 black pepper
METHOD
· Wash the Lamb curry cuts and marinate using Oil,Salt and Pepper for 30 mins
· Place the lamb in the tray and roast the lamb at medium heat
· Cook till it releases all the fat and all the sides are nicely browned.
· Remove the melted fat and discard.
· Return the meat to the pot, sprinkle it with the flour, and mix well.
· Add the onion, potatoes, carrots, beans, garlic, water, salt, pepper, and herb, m
· Cover, reduce the heat to low, and cook for 45 minutes.
· Add Green Peas and cook again for 5-10 minutes.
Serve hot with the gravy.
Qty Unit Description Price Waste Raw Cost of
1.5 kg
50 gms
600 gms
300 gms
150 gms
100 gms
sliced 75 gms
70 gms
60 gms
40 gms
125 ml
to taste
10 gms
=
l,Salt and Pepper for 30 mins

medium heat
e nicely browned.
our, and mix well.

ater, salt, pepper, and herb, mix well, and bring to a boil.
Dish Name: Ratatouille S. NO
Recipe Category: veg dish 1
Recipe Code 2
Referred from: 3
Meal Period 4
Prep. Time 10 mins 5
6
Cooking Time : 20 min 7
8
9
Method
1. Cut the eggplant into roundel’s; keep separate. Peel the zucchini, cut into roundel and keep separate. Clean the bell
2. Peel, de-seed and drain the tomatoes
3. Using four separate cooking pots put some olive oil in the bottom; put in the eggplant, zucchini, pepper, and onion
4. In a large cooking pot with a thick bottom, put in olive oil, chopped
5. Add the four separately cooked vegetables to the tomato sauce mix thoroughly and heat. Pour off the excess oil fro
Ingredients Description Qty Unit Rate Waste% Raw Qty
tomato 1.6 kg
eggplant 700 gms
zucchini 500 gms
bell pepper 700 gms
onion 1 kg
garlic 6 cloves
Basil, thyme, parsley fresh few
Olive Oil 30 ml
salt, pepper
chini, cut into roundel and keep separate. Clean the bell pepper, cut into small strips and keep separate. Chop the onion, keep sep
bottom; put in the eggplant, zucchini, pepper, and onion into their own pots; sprinkle some flour onto the eggplant and onto the zu
garlic, herbs de Provence. Squeeze the tomatoes in by hand. Cook slowly until you have a thick tomato sauce.
uce mix thoroughly and heat. Pour off the excess oil from the top. It's ready to serve.
Cost Of Raw Material
hop the onion, keep separate.
ggplant and onto the zucchini. Put the four pots on to cook slowly. Each cooks for about 30 minutes, but test and cook each until
t test and cook each until correctly soft.
STANDARD RECIPE CARD DATE:
Dish Name -
Potatoes Skin with Yoghurt Dip S. NO Ingredients
Recipe Category - Starch 1 Potato

Recipe Code 2 Plain yoghurt
For Outlet 3 Garlic
Meal Period 4 Tomato paste
Prep. Time 5 Chopped chili
Cooking Time 6 Seasoning
Finishing Time 7 Cilantro
portion-4
METHOD
· Bake medium size potato in oven till tender
· Cut into half, scoop out from centre and broil under salamander
Mix yoghurt, garlic, tomato paste, chili, cilantro, seasoning Serve hot, broiled potato with yoghurt dip
Cost Of
Description Qty Unit Rate Waste% Raw Qty Raw
Material
800 gms
100 gm
20 gm
20 gm
to taste
to taste
10 gm
broiled potato with yoghurt dip

STANDARD RECIPE CARD ingredients Qty Unit
Dish Name Bread & Butter pudding bread 115 gm.
Recipe Category butter 30 gm.
Recipe Code milk 250 ml.
Meal Period Lunch/ dinner sugar 60 gm.
Prep. Time egg 2
Cooking Time sultanas 30 gm.
Finishing Time nutmeg a pinch
refrence thangam e philip,pa,no-775 cashewnuts 30 gm.
lime rind a pinch
Method :
1. Butter bread and break into small pieces.
2. Boil milk and pour over bread and set aside for half an hour.
3. Beat eggs well. Add sugur, lime rind and nutmeg.
4. pour over bread. Add sultanas and cashewnuts. Mix well
5. Pour into greased mould. Could with greaseproof paper and steam till set.
6. serve hot with lemon juice
Description Price Waste Raw Cost of
Per Unit % Qty Raw Mat

Menu 2

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Menu No 2

Carrot and Spinach Broth

Recipe Category: starter 1 spinach

l,Salt and Pepper for 30 mins

our, and mix well.

hop the onion, keep separate.

Recipe Category - Starch 1 Potato

broiled potato with yoghurt dip

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