GoToMainPage

 

 

 

                             
starAnise Indian Turmeric BlackPepper clove blackCardamom chilly nutmeg asafoetida

 


 Aditya Spices cookbook:

indianRasam chef choice indian foods
cookbook -Menu

1. Traditional Rasam
2. Dhal Rasam
3. Garlic Rasam      
    
4. Dry Peas Masala
5. Rajmah
6. VegetablePulao

ADITYA RASAM POWDER

Dhal Rasam

Ingredients
Red gram dhal - 40 gms
Tamarind - 10 gms
Aditya Rasam Powder - 10 gms
Salt - 10 gms ( to taste)
Mustard seeds - ½ tsp
Curry leaves - 1 sprig
Coriander leaves - 1 sprig

Method
Boil dhal in water till tender and keep aside. Heat oil in a pan add, curry leaves, mustard and allow it to crackle. Now pour the dhal with water, tamarind juice extract and add Aditya Rasam Powder. Add salt to taste and keep simmer for few minutes. When it is about to boil, remove garnish with chopped coriander leaves and serve hot.

Garlic Rasam

Ingredients
Red gram dhal - 25 gms
Garlic - 5-6 flakes
Tamarind - 15 gms
Aditya Rasam Powder - 10 gms
Salt - 10 gms( to taste)
Mustard seeds - ½ tsp
Curry leaves - 1 sprig
Coriander leaves - 1 sprig

Method
Boil dhal till tender and keep aside. Heat oil, add mustards seeds, curry leaves and allow it to crackle. To the same add crushed garlic pods. When raw order disappears, add boiled dhal, tamarind juice extract, Aditya Rasam Powder, salt to taste and allow simmering for few minutes. When it is about to boil add chopped coriander leaves and serve hot.

Traditional Rasam

Ingredients
Red gram dhal - 40 gms
Onion - 20 gms
Tomato - 25 gms
Red Chillies - 10 gms
Coriander seeds - 10 gms
Cumin - 5 gms
Black pepper - 5 gms
Asafoetida - a pinch
Turmeric powder - a pinch
Fenugreek - a pinch
Salt - 10 gms ( to taste)
Refined Oil - 20 ml
Mustard seeds - ½ tsp
Curry leaves - 1 sprig
Coriander leaves - 1 sprig

Method
Boil dhal with a pinch of turmeric powder, smash and keep aside. In a dry pan roast Red chillies, Coriander seeds, Cumin, Pepper, and Fenugreek and powder the same. Heat oil add mustard seeds, Curry leaves and allow it to crackle. Then add chopped onions, tomatoes salt and ground spices & sauté well. Then pour the boiled dhal with water, tamarind juice extract and allow simmering for few minutes. When it is about to boil add chopped coriander leaves and serve hot.

 

 

ADITYA GARAM MASALA

Dry Peas Masala

Ingredients
Dry peas - 200 gms
Green Chillies - 2 nos
Aditya Garam Masala Powder- 1 tsp
Aditya Chilly Powder - ¼ tsp
Salt - 10 gms ( to taste)
Aditya Cumin Powder - a pinch
Lime - 1 No
Coriander leaves - 1 Sprig

Method
Soak the dry peas in water overnight. Then cook the peas till soft in the same water. Mash the peas, add salt, lime juice, Chilly powder, Garam Masala, Chopped green chillies, coriander leaves and stir well. Serve garnished with roundels of Onion and Tomato.


Rajmah

Ingredients
Kidney beans - 200 gms
Onions - 250 gms
Tomatoes - 250 gms
Ginger - 20 gms
Garlic - 20 gms
Green Chillies - 2 nos
Cumin Powder - ¼ tsp
Turmeric Powder - ½ tsp
Chilli Powder - 1 tsp
Coriander powder - 1 tsp
Garam Masala - 1 tsp
Oil - 30 ml
Salt - 15 gms ( to taste)

Method
Soak the kidney beans till tender. Chop onion, tomato and slit green chillies. Grind ginger, garlic together. Heat oil add chopped onion, Cumin powder, green Chilli, Ginger garlic paste and fry till brown. Now add tomato, turmeric powder, Chilli powder, Coriander powder, salt and sauté for few minutes. Add kidney beans, enough water to cook and allow the gravy to thicken. When it is done add ½ tsp Garam Masala and serve hot garnished with chopped Coriander leaves.

Vegetable Pulao

Ingredients
Pulao rice - 500 gms
Vegetables
Carrot - 100 gms
Beans - 100 gms
Peas - 100 gms
Onion - 100 gms
Tomato - 100 gms
Garam Masala - 1 tbl spoon
Salt - 5 gms ( to taste)
Oil - 100 gms
Ghee - 10 gms
Lime - 1 no

Method
Wash clean and prepare vegetables of even size. Wash and soak the rice for ½ an hour. Heat oil, fry vegetables along with Garam Masala. Drain and add rice and sauté for few minutes until oil is coated well on the rice. Add enough water to cook the rice and vegetables. Along add squeezed lemon juice, salt to taste and pressure cook for 20 minutes. When it is done serve hot topped with ghee and golden brown onion flakes.



Next

Go to Main Recipes Menu

 


 home | over view | aditya turmeric | spice encyclopaedia | product catalogue | cookbook | contact us | whyAditya | site map


:: Developed By auroMira ::
No part of this website may be reproduced elsewhere without written permission

© Aditya Spices 2005