Scaling - Making of Adai

In March i invited my colleagues and there family to Dinner(Adai). Still now i have prepared for 3 persons and today it will be double; That means i have to scale twice in everything i cook. So i said to myself, it is In Project terms simply doubling and more, the risks are time management and the ingredients quantities. So i started preparing the Batter, usually i do for 2 people(One quantity for dinner and the other for lunch), so now I made it three times.I soaked in water, the Rice and the dal and then Started preparing the Sambar. Making Sambar was not straight forward like Adai, most of the quantities i normally do by trial and error when i prepare, so now it is a bigger challenge as the size is increased. So i took a more slower and cautious approach while adding the ingredients. (When scaling for the first time- need more attention) Then the timing problem- it really took me more time than i have initially planned( but here also i don't have correct measurement of how much time i normally take). I finished successfully preparing. But then i felt that the quantity may not be sufficient and so i made some more Sambar again. I also attemped Chatni. All of this was a Success as my colleagues enjoyed the dinner. Scaling at this level it self shows so many Process improvements areas!