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 Aditya Spices cookbook:

cookbook -Menu

1.Onion Bajji
2.Onion Pakhoda
3.Alu Sev
4.Stuffed Dosa     
    
bajji Bonda masala powders fish foods
Vegetable Biryani
Chicken/ Mutton Briyani
Fish biryani

ADITYA BAJJI BONDA MIX

Onion Bajji

Ingredients
Aditya Bajji Bonda Mix - 200 gms
Onion - 2-3 nos
Water to mix - As required
Oil - to deep fry

Method
Mix 200 gms of Aditya Bajji Bonda mix in 2 cups of water to make a thick batter. Make onions into thin slices(round). Heat the oil in a pan. Dip the onion slices in the thick batter and deep fry in the oil till golden brown colour. Serve hot with tomato sauce/ coconut chutney/ mint chutney/ chilly, onion chutney.
Variation: Instead onions, potato, bread slices, pappad, raw banana etc can be used.

Onion Pakhoda

Ingredients
Aditya Bajji Bonda Mix - 200 gms
Onion - 2-3 nos
Water to mix - As required
Oil - to deep fry

Method
Mix 200 gms of Aditya Bajji Bonda mix in 1 cups of water to make a thick paste. Make onions into thin slices and sheered. Heat the oil in a pan. Mix the shredded onion pieces in the thick paste. Heat the oil, pour spoonful of batter in the hot oil and deep-fry till golden brown colour. Drain it in a tissue paper and Serve hot with tomato sauce/ coconut chutney/ mint chutney/ chilly, onion chutney.

Alu Sev

Ingredients
Aditya Bajji Bonda Mix - 200 gms
Potato - 2 nos
Water - As required
Oil - to deep fry

Method
Boil, peel and finely smash the potatoes. Fold in the smashed potato into the Bajji bonda mix. Add required water to make a dough. Heat oil for frying and press the dough through the sev mold into hot oil. Fry till golden colour and remove.

Stuffed Dosa

Ingredients
Aditya Bajji Bonda Mix - 200 gms
Onion - 100 gms
Tomato - 50 gms
Green Chillies - 1 no
Garlic - 4 flakes
Coriander leaves - 1 sprig
Oil - 10 ml to smear

Method
Mix the Bajji bonda mix in necessary water to make a thick batter of pouring consistency. Finely chop the onion, tomatoes, green chillies, garlic and coriander leaves. Heat the dosa tawa, smear with oil and pour a spoonful of batter and spread into a round on the hot tawa. Spread the chopped vegetables, smear with oil leave and turn upside down. Leave for one more minute and serve hot with chutneys.

 

 

ADITYA BIRIYANI MASALA

Vegetable Biryani

Ingredients
Rice / Basmathi - 500 gms
Carrot - 150 gms
Beans - 150 gms
Potatoes - 150 gms
Green Peas - 150 gms
Tomatoes - 250 gms
Onion - 250 gms
Coconut - no
Curds - 1 cup
Cashew nuts - 20 gms
Salt - to taste
Oil - 100 ml
Coriander leaves - bunch
Aditya Biriyani Masala - 50 gms

Method
Clean and soak the rice. Clean wash and prepare the vegetables. Blanch the tomatoes. Grind the coconut and extract the milk. Heat oil fry sliced onions, peas, beans and carrot. Cook for few minutes and add the blanched tomatoes, Aditya Biryani Mix and required salt. Boil peel and cut the potatoes into cubes and fry in oil till brown. Remove the potatoes and add the rice and fry till the oil is well coated on the rice. To the same add the coconut milk, enough water or vegetable stock to cook the rice. When rice is cooked three fourth add the cooked vegetable mixture, curd and required salt. Close the lid and allow to cook till the rice is tender. When it is done serve garnished with fried cashew nuts and chopped coriander leaves.

Chicken/ Mutton Biryani

Ingredients
Chicken/ mutton - 1 kg
Onion - 250 gms
Tomatoes - 250 gms
Green chillies - 2 nos
Coconut - no
Curds - 1 cup
Lime - 1 no
Salt - to taste
Oil - 100 ml
Coriander leaves - bunch
Cashew nuts - 10 gms

Method
Wash and soak the rice. Clean, wash and cut the meat into small pieces. Slice onion and tomatoes finely. Slit the green chillies. Grind the coconut and extract the milk. Heat fat fry onion to golden brown colour. Then add tomatoes, slit green chillies, Aditya Biryani mix and enough salt to taste. When oil separates, add the meat stir well. Then add drained rice. Mix well until each rice is coated with Masala mixture. To the same add beaten curds, coconut milk and lime juice. If required, water can also be used according to the rice quantity. Now cover and cook till the meat and rice done. Finally serve hot with chopped coriander leaves and fried cashew nuts.

Fish biryani

Ingredients
Biryani rice - 500 gms
Fish( bone less) - 500 gms
Tomatoes - 500 gms
Onion - 200 gms
Green chillies - 2 nos
Cloves - 2 nos
Cinnamon - 2 nos
Cardamom - 2 nos
Pepper - 5 gms
Bay leaf - 1 leaf
Cumin - tsp
Garlic - 1 whole
Ginger - 1 piece
Curry leaves - 2 sprigs
Mint leaves - bunch
Curds - 1 cup
Lime - 1 no
Salt - to taste
Oil - 100 ml

Method
Clean, wash and soak the rice. Blanch the tomatoes. Cut onions and grind along with green chillies. Smear the ground onion and blanched tomatoes on the rice. Heat fat add the cinnamon, cardamom, cloves, bay leaf, cumin. Then add the smeared rice and allow to coat it with the oil. Add enough salt and water/ coconut milk to cook the rice three fourth. Debone fish, marinate for one hour with curd mixed with ginger garlic paste and mint leaves. In the three fourth cooked rice make a well in the center and put the fish. Again keep in simmer till the rice and fish is cooked well. Finally mix well and serve hot.


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