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Story Transcript
BUTTER CHICKEN / MURGH MAKHNI DATE:
9/16/2021
PAX:
10
RECIPE COST:
₹
715.79
PORTION COST:
₹
71.58
INGREDIENTS: QTY
UNIT
1.6 kg
NAME OF INGREDIENT
Chicken, boneless (2 nos 800g each)
MAKHANI GRAVY: 30 g Ginger Garlic paste 20 g Green chillies chopped 100 g Butter 1 g Green cardamoms - 6 nos 1 g Cloves- 8 nos 1 g Cinnamon stick 800 g Tomato puree 10 g Red chilli powder 10 g Garam masala powder 10 g Salt to taste 60 ml Honey 2 g Dried Methi leaves 400 ml Fresh cream 1 g Red food color a pinch MARINATION: 30 g Ginger Garlic Paste 400 ml Yogurt 10 g Kashmiri red chilli powder 5 g Salt to taste 60 ml Lemon juice 5 g Garam masala powder 60 g Butter
PACKING QTY UNIT 1 kg
1000 g 1000 g 500 g 1000 g 1000 g 1000 g 850 g 500 g 500 g 1000 g 1000 ml 100 g 1000 ml 100 g 1000 g 200 500 1000 600 500 500
PROCEDURE: 1. Marinate the chicken with red chilli powder, lemon juice &salt &leave aside for half an hour. 2. Hang yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water. 3. Add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and butter. 4. Apply this marinade to the chicken pieces and refrigerate for three to four hours. 5. Put the chicken onto a skewer and cook in a preheated oven at 200°C for ten to twelve minutes or until almost done. Remove and keep aside, for further use. 6. Heat butter in a pan. Add green cardamoms, cloves and cinnamon. Sauté for two minutes, add ginger-garlic paste and chopped green chillies. 7. Cook for two minutes. Add tomato puree, red chilli powder, garam masala powder, salt, red food colour and one cup of water. 8. Bring to a boil. Reduce heat and simmer for ten minutes. 9. Add honey and powdered dried methi leaves. 10. Add cooked tandoori chicken pieces. Simmer for five minutes and then add fresh cream. 11. Serve hot with Naan, Paratha or Steamed Rice.
OBSERVATION:
PRESENTATION:
ALERGY INFORMATION: THE RECIPE CAN CONTAIN:
BOONDI RAITA - PUNJABI CUISINE DATE:
9/4/2020
PAX:
10
RECIPE COST:
₹
100.03
PORTION COST:
₹
10.00
INGREDIENTS: QTY 200 500 10 2 50 2
UNIT g ml g g g g
NAME OF INGREDIENT Boondi Yogurt Salt -to taste Roasted cumin powder Fresh coriander leaves Red chilli powder
TOTAL RECIPE COST
PACKING QTY UNIT 1000 g 200 ml 1000 g 500 g 1000 g 500 g
RATE PER UNIT ₹ ₹ ₹ ₹ ₹ ₹
134.00 27.00 15.00 204.00 70.00 315.00
COST ₹ ₹ ₹ ₹ ₹ ₹ ₹
26.80 67.50 0.15 0.82 3.50 1.26 100.03
PROCEDURE: 1. Whisk yogurt till smooth. Add salt, half the roasted cumin seed powder and half the chopped coriander leaves. 2.Add boondi and mix well. 3.Garnish with the remaining roasted cumin seed powder, coriander leaves and red chilli powder and serve chilled.
OBSERVATION:
PRESENTATION:
ALERGY INFORMATION: THE RECIPE CAN CONTAIN:
BHATURA DATE:
9/3/2020
PAX:
10
RECIPE COST:
₹
56.77
PORTION COST:
₹
5.68
INGREDIENTS: QTY 500 130 10 10 20 30 1
UNIT g g g g g g l
NAME OF INGREDIENT Refined flour Curd Salt Baking powder Sugar Ghee Oil
PACKING QTY UNIT 1000 g 200 g 1000 g 100 g 100 g 1000 g 1000 l
RATE PER UNIT ₹ ₹ ₹ ₹ ₹ ₹ ₹
TOTAL RECIPE COST
PROCEDURE: 1. Knead the dough with flour, curd, salt, baking powder, sugar and little water. 2. Add melted ghee and knead to a soft texture. 3. Set aside for an hour to rest. 4. Roll out to 6 '' diameter thick round and deep fry in hot oil.
OBSERVATION:
the oil should be smoking before adding the bhaturas