hyderabadi cuisine

1. MENU 11
HYDERABADI
KUMARSRECIPEFILE
1
NSKNOTES

2. MENU 11
 SOFIYANI BIRIYANI
 MUGHALAI PARATHA
 MURGH DO PYAZZA
 TOMATO KUT
 DOUBLE KA MEETHA
KUMARSRECIPEFILE
2
NSKNOTES

3. SOFIYANI BIRIYANI
 BASMATHI RICE 8 KG
 CHICKEN 12 KG
 GHEE 750 ML
 SHAHI JEERA 75 GM
 CINNAMON 10 GM
 CARDAMOM 10 GM
 CLOVES 10 GM
 MACE 10 GM
 NUTMEG 10 GM
 BAYLEAF 10 GM
 ONIONS 3 KG
 GREEN CHILLIES 150 GM
 GINGER GARLIC PASTE 200 GM
 WHITE PEPPER POWDER 100 GM
 LEMON 10 NO
 CREAM 500 ML
 MILK & KHOYA 1 LIT
 BADAM 300 GM
 SALT 100 GM
 MINT LEAVES 3 BUNCH
 CURD 500 ML
 KEWRA WATER 100 ML
KUMARSRECIPEFILE
3
NSKNOTES

4. MUGHALAI PARATHA
 FOR THE DOUGH
 REFINED FLOUR 8 KG
 SALT 100 GM
 WATER TO KNEAD
 MILK OPTIONAL
 OIL 250 ML
 CURD 500 ML
 FOR THE FILLING
 ONIONS 2 KG
 MINCED MEAT 4 KG
 EGG 20 NO
 OIL 250 ML
 GINGER GARLIC CHOP 150 GM
 GARAM MASALA 50 GM
 CHILLI POWDER 75 GM
 CORIANDER POWDER 100 GM
 TURMERIC 40 GM
 LEMON 5 NOS
 SALT 50 GM
 CORIANDER LEAVES 1 BUNCH
KUMARSRECIPEFILE
4
NSKNOTES

5. MURGH DO PYAZA
 CHICKEN 11 KG
 ONIONS 6 KG
 CURD 500 ML
 CINNAMON 10 GM
 CARDAMOM 10 GM
 CLOVES 10 GM
 GINGER 125 GM
 GARLIC 100 GM
 WHOLERED CHILI 100 GM
 WHOLE CORIANDER SEEDS 75 GM
 OIL 250 ML
 GHEE 500 ML
 SALT 100 GM
 TURMERIC 40 GM
KUMARSRECIPEFILE
5
NSKNOTES

6. TOMATO KUT
 OIL / BUTTER 500 ML
 ONIONS 2 KG
 TOMATOES 6 KG
 POTLI KA MASALA 50 GM
 GARLIC 150 GM
 CHILLI POWDER 100 GM
 TURMERIC 40 GM
 CORIANDER POWDER 100 GM
 SALT 100 GM
 MINT 2 BUNCH
 EGG OPTIONAL
 CURRY LEAVES 10 SPRIGS
 CORIANDER LEAVES 1 BUNCH
 MUSTARD SEEDS 50 GM
 WHOLE RED CHILLI 30 GM
KUMARSRECIPEFILE
6
NSKNOTES

7. POTLI KA MASALA
1.Coriander seeds (Dhaniya) 100 gm
2. Bayleaf (Tej Patta) 5 gm
3. Sandalwood powder (Sandal ka powder) 25 gm
4. Stone Flowers (Pathar ka Phool) 10 gm
5. Star Anise (Dagad Phool) 10 gm
6. Dried Rose Petals (Sukhe Gulab ke Phool) 10 gm
7. Roots of the Betel plant (Paan ki jad) 20 gm
8. Black Peppercorns (Sabut Kali Mirch) 75 gm
9. Spiked Ginger Lily (Kapoor Kachri) 40 gm
10. Black Cardamom (Badi Elaichi) 10 gm
11. Cinnamon sticks (Dalchini) 10 gm
12. Fennel seeds (Saunf) 40 gm
13. Cloves (Laung) 10 gm
14. Mace 10 gm
15. Cumin seeds (Zeera) 20 gm
16. Roasted Chana Dal (Phula Chana) 50 gm
17. Dried Vetevier roots (Khas ki Jad) 50 gm
KUMARSRECIPEFILE
7
NSKNOTES

8. DOUBLE KA MEETHA
 BREAD 10 LOAVES
 MILK 12 LIT
 SUGAR 3 KG
 GHEE 500 ML
 CARDAMOM 10 GM
 SAFFRON 2 GM
 KHOYA 1 KG
 BADAM 200 GM
 PISTA 200 GM
 CASHEW 200 GM
KUMARSRECIPEFILE
8
NSKNOTES