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Cuisine: Hyderabadi
Category: starter

Name: tootak
Ethnic name:
Serves/yield: 1
Portion size:

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Semolina
1 80 g
2 Khoya/mawa 15 g
3 Milk 35 g
4 Ghee 5 g
5 Oil 2 g
6 Cumin sees 2 g
7 Ginger 5 g
8 Cottage cheese 40 g
9 Coriander powder 5 g
Red chilli powder
10 5 g
11 Garam masala 2 g
12 Raisins 4 g

13 Broken cashewnuts 5 g
14 Potatoes 120 g
15 salt tt
325

Add 15% (waste buffer) 0

Cost of recipe 0
Cost per portion

Method:
1 Mix together semolina, khoya, salt, milk and ghee in a bowl and knead to a semi soft dough.
2 Cover and rest the dough for a while.
3 Heat oil in a non-stick pan
4 add cumin seeds and once they begin to change colour, add ginger and sauté for half a minute
 5 Add cottage cheese, coriander powder, red chilli powder and garam masala powder and cook for some time
6 Transfer this into another bowl and mix well. Add finely chop coriander, raisins, cashewnuts, potatoes and salt and
7 Shape each portion into a katori, place one portion of the paneer-potato mixture, gather the edges and roll into a
8 Fry in oil.

The Park Standard Recipe Card

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Cuisine: Hyderabadi
Category: starter

Name: Hari gobhi ki tikki

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Serves/yield: 1
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brocolli
1 100 g
2 potatoes 50 g
3 onion 20 g
bread crumbs
4 100 g
5 Oil 30 g
6 fresh corriander 5 g
7 Ginger paste 5 g
8 chilli paste 5 g
9 sesame seeds 5 g
10 Red chilli powder 3 g
11 sugar 3 g
12 turmeric 4 g
13 salt tt g

330

Add 15% (waste buffer) 0

Cost of recipe 0
Cost per portion

Method:
 1 boil brocolli and potatoes.
2 let the mixture cool down.
3 Heat oil in a non-stick pan, saute onion, ginger paste and chilli paste. Add the above mixture.
4 Add chilli powder, turmeric powder, salt. let the mixture cool down a little.
5 Add bread crumbs, fresh corriander. Add sugar to balance taste.
6 Make tikkis and coat it with sesame seeds.
7 Toast the tikkis on tawa and serve hot.

The Park Standard Recipe Card

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Cuisine: Hyderabadi
Category: starter

Name: Dhaniya malai paneer

Ethnic name:
Serves/yield: 1
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1 Cottage Cheese 100 g
2 corriander powder 5 g
3 cumin powder 3 g
4 onion 30 g
5 Oil 20 g
6 fresh corriander 50 g
7 Ginger garlic paste 4 g
8 Green chillies 5 g
9 yoghurt 50 g
10 Red chilli powder 3 g
11 garam masala pwd 3 g
12 turmeric 4 g
13 lemon 3 g
14 cream 40 g
15 salt tt g
g
320 g

Add 15% (waste buffer) 0

Cost of recipe 0
 Cost per portion

Method:
1 Cut paneer into desired shape. Chop green chillies, coriander leaves.
2 Heat oil in a non-stick pan. Add onions and sauté for 2 minutes or till lightly browned. Add ginger-garlic paste and
3 Add turmeric powder, coriander powder, cumin powder and red chilli powder and mix well. Later add freshly chopp
4 Add salt and yogurt and mix. When the mixture comes to a boil, add paneer pieces and mix gently
5 Add garam masala powder, lemon juice and mix lightly.
6 Add cream and turn off the heat.
7 Granish with freshly chopped corriander and serve hot.

The Park Standard Recipe Card

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Cuisine: Hyderabadi
Category: starter

Name: Achari Masala Paneer

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Serves/yield: 1
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1 Paneer 200 g
2 Capsicum 30 g
3 Garam Masala Powder 5 g
4 Yogurt 25 g
5 Garlic Ginger paste 10 g
7 Degi Chilli Powder 4 g
8 Mustard Seeds 2 g
9 Cumin seeds 2 g
10 Fennel Seeds 3 g
11 Kalonji 3 g
12 Ajwain 2 g
13 Fenugreek Seeds 1 g
14 Dry Red Chillies 4 g
15 Lemon Juice 3 g
16 Mustard Oil 10 g
17 Salt tt
 304

Add 15% (waste buffer) 0

Cost of recipe 0
Cost per portion

Method:
1 Dry roast mustard seeds, cumin seeds, fennel seeds, nigella seed, carom seeds, fenugreek seeds and dry red chilies
2 grind into a coarse powder.
3 In a mixing bowl, add the yogurt, ginger garlic paste, garam masala, salt to taste, lemon juice and the spice powder m
4 Add paneer cubes and capsicum cubes to the marinade and coat well and rest it overnight
5 Put the cubes onto a skewer and drop it into the tandoor oven.
6 Once the charred marks appear. Remove it out
7 Garnish with Laccha Pyaaz and chaat masala on top.

The Park Standard Recipe Card

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Cuisine: Hyderabadi
Category: starter

Name: Doodhiya Kebab

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Serves/yield: 1
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1 Paneer 100 g
2 Potato 50 g
3 Cheese 30 g
4 Pomegranate 10 g
5 Ginger 5 g
6 Gram Flour 30 g
7 Green Cardamom Powder 3 g
8 Coriander Leaves 5 g
9 Cream 10 g
10 Green Chillies 2 g
 11 Syah Jeera 3 g
12 Red Chilli Powder 3 g
13 Ghee 10 g
14 Black Salt 2 g
15 Dry Fenugreek leaves 4 g
16 Lemon Juice 4 g
17 Honey 5 g
18 Bread Crumbs 100 g

376

Add 15% (waste buffer) 0

Cost of recipe 0
Cost per portion

Method:
1 Cut paneer in circles with a ring-shaped cutter and soak it in salt water.
2 Boil and mash the potatoes
3 Take a saute pan, add ghee saute chopped ginger
4 Add syah jeera, gram flour, red chilli powder, mashed potato, cream and saute it well.
5 Add black salt, honey, lemon juice and all the powdered masalas to the made mixture and mix it well
6 Heat off. Add grated cheese and pomegranate seeds
7 Stuff the mixture between two paneer slices. Crumb it well and shallow fry.

The Park Standard Recipe Card

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Cuisine: Hyderabadi
Category: starter

Name: Meve ke Shikampur

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Serves/yield: 1
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S no Ingredients Quantity Unit Rate/kg/ltrCost
1 Carrots 30 g
2 Cauliflower 30 g
3 French Beans 30 g
4 Potato 50 g
5 Onions 20 g
6 Ghee 10 g
7 Cumin seeds 4 g
8 Ginger-Green chilli paste 6 g
9 Turmeric Powder 2 g
10 Red Chilli Powder 3 g
11 Coriander leaves 4 g
12 Mint Leaves 4 g
13 Mava 15 g
14 Grated Paneer 10 g
15 Cashewnuts 10 g
16 Raisins 10 g
17 Almonds 10 g
18 Cardamom powder 4 g
19 Black Pepper Powder 3 g
20 Salt tt g
21 Oil 50 g

305

Add 15% (waste buffer) 0

Cost of recipe 0
Cost per portion

Method:
1 Roughly chop and parboil the vegetables. Boil and mash the potato and blend them together
2 Heat oil in a pan and saute onion slices on low flame. Once brown heat off and keep them aside.
3 Heat ghee in a pan. Add cumin seeds, ginger chilli paste, turmeric powder, chilli powder, vegetable blend and
4 Add coriander and mint leaves and cook.
5 Let the mixture cool. Then add mava, grated paneer, browned onions, bread crumbs. Cardamom powder, blac
6 Divide the mixture and shape into oval kebabs
7 Deep fry them until they turn golden brown. Serve hot.

The Park Standard Recipe Card

Restaurant:Aish Insert picture here
Cuisine: Hyderabadi
Category: starter

Name: Palak Pasandey

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Serves/yield: 1
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1 Spinach 100 g
2 Potato 50 g
3 Paneer 50 g
4 Ginger Paste 10 g
5 Green Chillies 5 g
6 Coriander Powder 4 g
7 Cumin Powder 3 g
8 Garam Masala 3 g
9 Aamchur 3 g
10 Coriander Leaves 5 g
11 Cornflour 20 g
12 Chilli flakes 4 g
13 Salt tt g
14 Oil 50 g
15 Cashew 10 g
16 Raisins 10 g
17 Almonds 10 g

337

Add 15% (waste buffer) 0

Cost of recipe 0
Cost per portion

Method:
1 Heat oil and saute green chillies and ginger paste.
2 Add Spinach and saute until it shrinks
3 Cool and blend to a smooth paste
4 Boil potatoes and mash it in a bowl, along with grated paneer and bread crumbs.
 5 To the potato mixture add the spinach paste.
6 Add coriander powder, cumin powder, garam masala, aamchur, coriander leaves and salt.
7 Make a dough like structure.
8 In a pan saute chopped dry fruits and season them well
9 Now stuff the dry fruits in the spinach cutlet and seal it well.
10 Coat with cornflour if required. Deep Fry and serve hot

The Park Standard Recipe Card

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Cuisine: Hyderabadi
Category: starter

Name: Murgh Doli Kebab

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Serves/yield: 1
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Cooking time:

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1 Chicken Cubes 220 g
2 Hung Curd 60 g
3 Cumin Seeds 5 g
4 Coriander Seeds 8 g
5 Cloves 3 g
6 Cinnamon 3 g
7 Cardamom pods 4 g
8 Stone Flower 2 g
9 Mace 1 g
10 Star Anise 2 g
11 Gram Flour 15 g
12 Dry Fenugreek Leaves 2 g
13 Salt tt g
14 Mustard Oil 20 g
15 Degi Chilli Powder 10 g
16 Ginger Garlic Paste 15 g

370
 Add 15% (waste buffer) 0
Cost of recipe 0
Cost per portion

Method:
1 Dry roast all the whole spices and crush them in a mortar pestle coarsely.
2 Marinate chicken cubes with salt, ginger garlic paste.
3 In a mixing bowl mix together hung curd, gram flour, Mustard oil, degi chilli powder, and the grounded powder. Add
4 Now add in the chicken for its second marination in the hung curd mixture. Coat well.
5 Skewer the chicken cubes and cook it over a charcoal grill until perfectly cooked

The Park Standard Recipe Card

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Cuisine: Hyderabadi
Category: starter

Name: Murgh Burhani Gilafi Seekh

Ethnic name:
Serves/yield: 1
Portion size:

Prep Time:
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1 Chicken Mince 120 g
2 Brown Onion Paste 10 g
3 Ginger Garlic Paste 10 g
4 Red Chilli Powder 6 g
5 Garam Masala Powder 5 g
6 Cumin Powder 3 g
7 Lemon Juice 2 g
8 Almonds(blanched and ground) 10 g
9 Cashew nut(ground) 10 g
10 Fresh Coriander leaves 6 g
11 Green Chillies 4 g
12 Chicken Fat 20 g
13 Egg 15 g
14 Thick Cream 20 g
15 Kewra Water 5 g
16 Onions 40 g
17 Tomatoes 30 g
18 Capsicum 30 g
 19 Ghee 20 g
20 Lemon Juice 5 g
21 Chaat Masala 5 g

376 g

Add 15% (waste buffer) 0

Cost of recipe 0
Cost per portion

Method:
1 In a mixing bowl combine the chicken mince along with brown onion paste, ginger paste, garlic paste, salt- to taste,
2 To that mixture add fresh coriander leaves, finely chopped, green chilies, finely chopped, chicken fat, egg (optional), thick cream/cre
3 For the gilaf - mix together the finely chopped onions, tomatoes and capsicum. Divide the chicken mince mixture into balls and roll in
4 shape the chicken mince mixture along the length of the skewers and coat with the gilaf mixture
5 Roast in the tandoor for 7 minutes
6 Keep basting the kebabs with melted ghee to prevent it from drying
7 Serve hot

The Park Standard Recipe Card

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Cuisine: Hyderabadi
Category: starter

Name: Sigri Wali Mahi Tikka

Ethnic name:
Serves/yield: 1
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Cooking time:

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1 River Sole Fish 250 g
2 Ghee 5 g
3 Onions 10 g
4 Garlic 5 g
5 Red Chilli Powder 5 g
6 Coriander Powder 5 g
7 Turmeric Powder 3 g
 8 Yogurt 30 g
9 Cheese 10 g
10 Fennel Seeds 10 g
11 Guntur Chillies 10 g
12 Oil 10 g
13 g
14 g
15 g
16 g
17 g
18 g
19 g
20 g
21 g

353 g

Add 15% (waste buffer) 0

Cost of recipe 0
Cost per portion

Method:
1 Dry roast guntur chillies and fennel seeds and ground it into a powder
2 In a pan, heat clarified butter/Ghee and fry the onions till brown
3 Remove, drain excess clarified butter and blend the onions to make a paste.
4 In the same pan, fry the garlic and keep aside
5 Mix the onion paste, garlic, all the other ingredients and the fish pieces with the clarified butter
6 Skewer the fish pieces and roast on a sigri for 8 to 10 minutes
7 Remove, baste with butter and cook further for 4 to 5 minutes
8 Serve hot
oft dough.

half a minute
der and cook for some time
ashewnuts, potatoes and salt and knead well.
gather the edges and roll into a ball.
ove mixture.
ned. Add ginger-garlic paste and mix.
mix well. Later add freshly chopped corriander.
es and mix gently
ugreek seeds and dry red chilies

mon juice and the spice powder mix.

ure and mix it well
them together
p them aside.
illi powder, vegetable blend and cook on medium heat

rumbs. Cardamom powder, black pepper powder and mix well.

r, and the grounded powder. Add dry fenugreek leaves and season with salt.
paste, garlic paste, salt- to taste, red chili powder, garam masala powder, cumin powder, lemon juice, almonds, blanched, peeled and coars
en fat, egg (optional), thick cream/cream cheese/processed cheese and kewra water/screw-pine natural edible essence.
ken mince mixture into balls and roll into elongated lengths, then roll these kebabs over the gilaf mixture, ensuring that they are bound properly
blanched, peeled and coarsely ground and cashew nuts coarsely ground too

bound properly