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 Aditya Spices cookbook:

CooksBook -Menu

1. Egg Potato Curry
2. Spicy Egg Omelette
3. Egg Kalia
4. Egg on Potatoes
chicken cookings blended turmeric Indian foods
5. Murgh Musallam
6. Chicken Pepper Fry
7. Chicken Fry Coorg
8. Hydrabadi kheema


Egg Potato Curry

Eggs - 4 Nos
Potatoes - 250 gms
Green Chillies - 2 Nos
Aditya Egg Masala- 10 gms
Onion - 100 gms
Tomatoes - 100 gms
Coconut - ˝ No
Salt - 10 gms ( to taste)
Oil - 30 ml
Coriander Leaves - 1 sprig
Lime - 1 No

Hard boil the eggs, shell out and cut on to quarters. Chop onion, tomato and green chillies. Boil, peel and cut the potatoes in to quarters. Grate and grind the coconut in to a fine paste adding little water.Heat oil, add onion, green chillies tomato and fry until soft. Add Aditya Egg Masala, enough salt to taste and sauté well. Add the coconut paste and simmer for 2 minutes. When the basic gravy is ready add the boiled eggs and potatoes. Stir well and simmer for few minutes. Now serve hot garnished with finely chopped onions and coriander leaves.

Spicy Egg Omelette

Eggs - 2 Nos
Green Chillies - 1 No
Onions - 100 gms
Tomato Sauce - 1 tbl spoon
Aditya Egg Masala - ˝ tea spoon
Pepper powder - 1tsp
Salt - 5 -10 gms ( to taste
Oil - 10 ml ( to
Coriander Leaves- 1 sprig

Finely chop the onions, coriander leaves and green chillies. Break the eggs and pour into a bowl and add salt to taste, Aditya Egg Masala and tomato sauce. Beat well till frothy. Heat the dosa pan and pour the beaten egg to prepare Omelette. Spread the chopped onion, Green chillies, Coriander leaves and pepper powder. Smear around with oil and cook both the sides. Serve hot along with toasted bread and tomato sauce.

Egg Kalia

Eggs - 4 Nos
Potatoes - 250 gms
Green peas - 100 gms
Aditya Egg Masala- 5 gms
Salt - 10-15 gms
Oil - 15 ml
Coriander leaves - 1 sprig
Curry leaves - 1 sprig

Hard boil the eggs. Shell and cut into halves. Heat oil, brown eggs and onions and remove. To the heat oil add potatoes, peas, Aditya Egg Masala, salt and fry for few minutes till oil separates and vegetables are cooked. Now add eggs and onion. Mix well and serve hot garnished with Chopped Coriander Leaves.

Egg on Potatoes

Eggs - 4 Nos
Potatoes - 250 gms
Aditya Egg Masala - 10 gms
Oil - 30 ml
Salt - 10 gms (to taste)
Green Chillies - 2 Nos

Boil the potatoes in enough water. Peel and smash the potatoes finely along with add Salt Turmeric powder and Pepper. Break the eggs in a bowl, add pepper salt to it and beat well.. Divide the smashed potatoes in to even sized balls and make a dent. In a shallow pan add little oil keep the dent potatoes and pour the beaten eggs into it. Cover and cook until the eggs are cooked in a slow fire. Now serve hot along with tomato sauce.


Murgh Musallam

Chicken - 1 kg
Onion - 200 gms
Tomato - 750 gms
Red Chilles - 1no
Aditya Chicken Masala- 25 gms
Salt - 15 gms ( to taste)

Wash, clean and joint the chicken into larger pieces. Spread Aditya Chicken Masala over the joint chicken, rub well over it and leave for few minutes. Blanch the tomatoes and chop. Also finely chop the onions. Heat the oil add chopped onions and fry till golden brown. Then add the Spiced chicken and sauté well for few minutes. When liquids are evaporated add the blanched and chopped tomato, salt and allow the chicken to cook till tender. Serve hot the thick gravy, garnished with onion roundels and chopped coriander leaves.

Chicken Pepper Fry

Chicken - 1 kg
Onion - 200 gms
Garlic - 10 Flakes
Tomato - 2 Nos
Aditya Chicken Masala - 10 gms
Peppercorns - 1 table spoon
Curry Leaves - 1 sprig

Wash and clean the chicken pieces. Chop onion, tomato and Garlic Flakes. Crush the pepper corns coarsely. Heat oil add curry leaves, onion and Garlic Flakes. Fry till golden Brown. Add the chopped tomato, Chicken, Aditya Chicken Masala, crushed pepper corns and sauté well. Add enough salt and water to cook till tender. When the gravy thickens serve hot garnished with chopped coriander leaves.

Chicken Fry Coorg

Chicken - 1 Kg
Onion - 300 gms
Garlic Flakes - 10 Flakes
Green Chillies - 2 Nos
Salt - 10-15 gms (To Taste)
Oil - 50 ml
Cumin - 1 tsp
Vinegar - 2 tbl Spoon
Aditya Chicken Masala - 20 gms

Wash and clean the chicken pieces. Marinate the chicken with 20 gms of Aditya Chicken Masala with 2 Table spoon of vinegar for about 10-15 minutes. Finely chop the Onion, green chillies and garlic flakes. Heat oil. Add cumin, onion, green chillies, garlic flakes and fry till golden brown colour. Then add the marinated chicken, salt and sauté well. Add enough water to cook till tender. When the gravy thickens add the chopped coriander leaves and serve hot. For more gravy add the cashew/ Coconut paste 10 minutes to put off.

Hydrabadi kheema

Mutton - 1 kg
Onion - 200 gms
Tomato - 500 gms
Ginger - 1 No
Garlic - 10 flakes
Green chillies - 3 Nos
Potatoes - 200 gms
Curds - 100 ml
Oil - 50 -100 ml
Salt - 10-15 gms( to taste)
A Garam Masala- 1 tsp

Wash, clean, de-bone and mince the mutton. Grind ginger garlic and green chillies together. Heat oil, add chopped onions, garam masala and ground paste. Add the minced meat, fry for few minutes then add quartered tomatoes cover and cook for few minutes. Add water when required. When half done add enough salt to taste. When almost done add diced potatoes, beaten curds and cook till potatoes are cooked and gravy is ready to serve.


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