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 Aditya Spices cookbook:

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1. Drumstick Sambar
2. Ladies Finger Sambar
3. Traditional Sambar
4. Rasgullas
5. PuranPoli
6. Phirnee


Drumstick Sambar

Red gram - 200 gms
Drumsticks - 3 Nos
Small Onions - 75 gms
Tomatoes - 75 gms
Tamarind - 15 gms
Salt - 15 gms ( To taste)
Aditya Sambar Powder - 2 tbl spoon

To temper
Ghee - 30 gms
Mustard - 1 tsp.
Curry Leaves - 1 sprig
Chopped Small Onion - 20 gms
Dry Red Chilly - 1 No.
Coriander Leaves - 1 sprig


Boil dhal with vegetables cut in to even size pieces and Aditya Sambar Powder till vegetables are tender. Add tamarind juice extract and salt to taste and bring to boil. Heat ghee, add mustard seeds, Curry leaves, Dry red chilly and chopped onion and fry till onion is brown. Now pour this over Sambar stir well and Serve hot garnished with Chopped Coriander Leaves.

Ladies Finger Sambar

Red Gram - 200 gms
Ladies Finger - 200 gms
Tomato - 75 gms
Small Onions - 75 gms
Aditya Sambar Powder - 2 tbl spoon
Salt - 15 gms (to taste)
Tamarind - 15 gms
Refined Oil - 40 ml
Mustard - ˝ tsp.
Curry Leaves - 1 sprig
Coriander leaves - 1 sprig


Wash and boil dhal with water and keep aside. Cut ladies finger into even sized pieces; slice onion and tomato. Heat oil in a pan, add mustard seeds and curry leaves, allow it to crackle. Now add sliced onion, tomato cut vegetables and sauté well with Aditya Sambar Powder, salt for few minutes. Then pour the boiled dhal with water and tamarind juice extract. Allow it to boil till the vegetables are cooked. Now serve hot garnished with chopped Coriander leaves.

Traditional Sambar

Red gram dhal - 150 gms
Drumstick - 100 gms
Brinjal - 100 gms
Small onions - 75 gms
Tomato - 75 gms
Red Chillies - 5- 10 gms
Coriander seeds - 10 gms
Turmeric - a pinch
Coconut scrapings - 40 gms
Cumin - 1 tsp.
Black Pepper - 1 tsp.
Fenugreek - a pinch
Salt - 15 gms ( to taste)
Tamarind - 15 gms
Refined Oil - 30 ml
Asafoetida - a pinch
Mustard seeds - 2 gms
Curry Leaves - 1 sprig
Coriander leaves - 1 sprig


Wash and boil dhal with a pinch of Aditya turmeric powder. Cut drumstick and brinjal into even sized pieces. Slice onions and tomato. With little oil in a pan lightly fry red chillies, coriander seeds, cumin, pepper, fenugreek, and asafoetida. After few minutes add grated coconut and fry till brown. Now remove cool and grind. Heat oil in a pan and add mustard seeds, Curry leaves, and allow it to crackle. Add sliced vegetables, onion, tomato and sauté with enough salt for few minutes. Now pour boiled dhal, tamarind juice extract and allow to boil with ground spices until vegetables are cooked. Remove and serve hot garnished with chopped coriander leaves. Add ghee while serving to add more aroma.




Cow's Milk - 1 lit
Whey water - ˝ lit
Sugar - ˝ kg
Water - sufficient to make a syrup
Almonds - 50 gms
Rose water - 50 ml
Saffron - a pinch

Boil milk and curdle adding whey water. Strain the whey water through muslin cloth, dip 4 to 5 times in cold water and hang for 45 minutes until water drains out. Cream the panir with palms of the hand well till smooth and soft. Divide into even sized small balls. Heat sugar with water to form thin syrup and clarify. When syrups starts boil drop the rasagullas and allow boiling for 15 minutes. Sprinkle cold water over the rasagullas at a regular interval of 5 minutes. After half an hour when rasagullas becomes spongy and double the size, remove from fire and transfer in to a bowl of cold water. Cool and flavour with rose water. Serve the rasagullas immersed in flavoured sugar syrup garnished with chopped almonds and saffron.

Puran Poli

Split Bengal gram - 500 gms
Sugar - 500 gms
Whole wheat flour - 100 gms
Refined flour - 100 gms
Rice flour - 100 gms
Cardamom - 2 no.
Oil - 25 ml

Clean, wash and cook the gram with enough water till tender. Add sugar and cook till the mixture becomes thick. Strain the dhal through a sieve. Add crushed cardamom. Make very soft dough with rice flour, wheat flour, refined flour, water and oil. Keep aside for one hour. Make small balls of the gram dhal mixture. Take a small amount of dough and spread over the dhal ball. Roll out and cook in the dosa tawa smearing ghee/oil. Turn over and cook both the sides.


Rice flour - 50 gms
Sugar - 75 gms
Milk - 350 ml
Almonds - 10 gms
Cashewnuts - 10 gms
Pistachio - 20 gms
Cardamom - 2 nos

Mix the rice flour with a little cold milk. Boil remaining milk. Add the rice flour mixture to the boiling milk and cook till fairy thick. Add sugar and stir well till sugar is dissolve and the contents are thick. Sprinkle cardamom powder. Pour into small mud pots and set in refrigerator garnished with chopped almonds and cashew nuts.


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