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 Aditya Spices cookbook:

inidan briyani taste of India idli Dosa recipes
cookbook -Menu

1. Dal Paneer
2. Bindi Fry
3. Peas and Cauliflower Curry
4. Brinjal and Potato Curry    
    
5. Paneer Kofta Curry
6. Mixed Vegetable Curry
7. Cashew Potato Curry
8. Paneer Gosht

ADITYA BASIC POWDERS

Dal Paneer

Ingredients
Paneer - 100 gms
Black gram dhal - 1 cup
Onion - 100 gms
Tomato - 100 gms
Green chillies - 2 nos
Chilly powder - ½ tsp
Turmeric powder - ½ tsp
Cumin - ½ tsp
Oil - 20 ml
Salt - to taste
Coriander leaves - 1 sprig

Method
Soak the dhal for one hour and boil along with salt and turmeric powder till tender and remove excess water. Soak the fried paneer cubes in warm water for 10 minutes. Heat the oil add Cumin chopped onion and fry for two minutes. Add chopped tomato, green chillies and chilly powder. Add salt if required and add the boiled dhal and fried paneer. Allow to simmer for two minutes. Serve hot garnished with chopped coriander leaves.

Bindi Fry

Ingredients
Ladies Finger - 500 gms
Green Chillies - 2 Nos
Cumin Powder - 10 gms
Chilli Powder - 25 gms
Salt - 20 gms ( to taste)
Oil - 50-75 ml

Method
Wash and Finely Chop Ladies Finger and green chillies. Heat oil add Cumin powder, ladies finger and green chillies and fry well until crisp. Then add chilli powder and salt to taste and mix well for few minutes and serve hot.

Peas and Cauliflower Curry

Ingredients
Green peas - 250 gms
Cauliflower - 250 gms
Onion - 100 gms
Tomato - 100 gms
Chilli powder - 10 gms
Coriander powder - 30 gms
Turmeric powder - ½ tsp
Salt - 20 gms ( to taste)
Oil - 50 ml

Method
Wash and prepare vegetables. Slice onion and tomato. Heat oil fry onion along with Turmeric powder, chilly powder, coriander powder and salt to taste. When oil separates add peas and cauliflower. Sauté and add chopped tomatoes. To the same add enough water for the vegetables to cook tender. When it is done serve hot garnished with chopped coriander leaves and topped with ½ tsp of ghee.

Brinjal and potato Curry

Ingredients
Potato - 200 gms
Brinjal - 200 gms
Cumin - 5 gms.
Tomato - 100 gms
Onion - 50 gms
Chilly powder - 50 gms
Turmeric powder - 50 gms
Oil - 30 ml
Salt - 10 gms ( to taste)

Method
Wash, peel and cut potatoes in to cubes. Cut brinjal into quarters. Finely chop onions and tomato. Heat oil, add Cumin, onion and fry till golden brown and add chopped tomato. Sauté well with Turmeric powder, Chilly powder and enough salt to taste. When oil separates add enough water to cook the vegetables till tender. When water is absorbed vegetables are cooked, serve hot garnished with fried Curry leaves.


ADITYA CURRY MASALA

Paneer Kofta Curry

Ingredients
Paneer - 200 gms
Green Chillies - 2-3 Nos
Onion - 200 gms
Tomato - 250 gms
Cashew nuts - 50 gms
Ginger - 10 gms
Cumin - 5 gms
Aditya Curry Masala - 15 gms
Salt - 15 gms
Oil - 70 ml
Coriander Leaves - ¼ bunch
Dry Methi leaves - 1 gm /a big pinch

Method
Soak Paneer in warm water to become soft. Finely chop half a quantity of Onion. Boil remaining onion and grind finely. Blanch the tomatoes, remove the skin and grind finely. Soak cashew nut in warm water and finely grind. Heat oil, add cumin, chopped onion and slit green chillies, sauté to golden brown colour. Add ground onion, Tomato, salt and Aditya Curry Masala. Add little water and to thicken the gravy add the ground cashew paste and simmer for few minutes. When raw flavour goes away, add the paneer cubes, mix well and check for seasoning. Now add crushed dry methi leaves on top of the gravy remove from fire, serve hot garnished with chopped Coriander leaves and Julienne of Ginger. Add a teaspoon of Butter on top of the gravy to give more aroma.

Mixed Vegetable Curry

Ingredients
Carrots - 150 gms
Beans - 150 gms
Cauliflower - 100 gms
Green peas - 100 gms
Potatoes - 100 gms
Green Chillies - 3 nos
Onion - 150 gms
Tomato - 100 gms
Garlic flakes - 4-5 nos
Sugar - 1 tsp
Salt - 15 gms ( to taste)
Lemon - ½ No
Aditya Curry Masala- 10 gms/ 2 tbl spoon
Oil - 50 ml
Coriander leaves - 1 sprig

Method
Wash, cut and prepare the vegetables. Chop 50 gms onion and boil the remaining and grind finely. Blanch the tomatoes and grind finely. Slit green chillies and finely chop the garlic flakes. Heat oil, add chopped garlic flakes, slit green chillis, onion and fry till golden colour. Now add the prepared vegetables. Along with add the salt and sugar. Sauté well with ground onion tomato paste and Aditya Curry powder. Add lime juice and enough water to cook the vegetables till tender and simmer for few minutes. When it is done serve hot garnished with chopped Coriander leaves.

Cashew Potato Curry

Ingredients
Potatoes - 200 gms
Cashew nuts - 100 gms
Onion - 200 gms
Green Chillies - 2 Nos
Lime - ½ no
Garlic Flakes - 4 Flakes
Coconut - ½ no
Oil - 50 ml
Salt - 15 gms (to taste)
Aditya Curry Masala - 10 gms

Method
Peel and cut the potatoes in to even sizes. Soak Cashew nuts in warm water. Grate coconut, grind and extract the milk twice. Chop the onions, Green chillies, ginger and garlic. Boil potatoes and Cashew nuts in the second extraction of coconut milk. Heat oil, add the chopped vegetables and sauté well with 10 gms of Aditya Curry Masala. Add the cooked potatoes, cashew nuts and salt to taste. Add the first extraction of the coconut milk and simmer for 5-7 minutes. Serve hot garnished with chopped Coriander leaves.

Paneer Gosht

Ingredients
Paneer - 250 gms
Tomato - 100 gms
Onion - 100 gms
Turmeric powder- a pinch
Green chillies - 2 nos
Curry Masala - 1 tbls spoon
Oil - 20 ml
Salt - to taste
Coriander leaves - 1 sprig

Method
Grate and smash the paneer. Finely chop the onion, tomato and slit the green chillies. Heat oil add onion, green chillies and fry till golden brown. Add tomato, turmeric powder and Aditya Curry Masala. Cook for few minutes and add the smashed paneer. Allow it in the fire for few minutes and serve hot garnished with finely chopped coriander leaves and onion.

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