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 Aditya Spices cookbook:

Indian sambar and Rasam Aditya masala powders Naan and parotas
CooksBook -Menu

1.Nargisi Kofta Curry
2.Peas and Mushrooms Curry
3.Potato Amritsar
4.Tomato Pulao
    
5.Moghalai Biryani
6.Vangi bhath
7.Stuffed Parathas
8.Cauliflower Paratha


ADITYA SPECIAL

Nargisi Kofta Curry

Ingredients
For Kofta
Meat - 500 gms
Eggs - 5 nos
Green chillies - 1 no
Onion - 100 gms
Garam Masala - ½ tsp
Salt - to taste
Oil - as required
Seasoned Flour - to coat
Refined flour - 50 gms
Salt - to taste
Pepper - a pinch
For Gravy
Tomatoes - 500 gms
Onions - 200 gms
Green chillies - 1 no
Garam Masala - ¼ tsp
Turmeric powder - ¼ tsp
Garlic - 4 flakes
Oil - 20 ml
Salt - To taste
Coriander Leaves - few sprigs

Method
Wash, clean and mince the meat finely. Add beaten egg, finely chopped green chillies, onion, garam Masala and mix well. Hard-boil the eggs. Dip eggs in seasoned flour, coat with minced meat mixture and deep fry. Heat fat for curry separately. Add sliced onion and fry till golden brown. Now add finely chopped garlic flakes, turmeric powder, red chilli powder and sauté. Add tomato purees salt and garam Masala to it and leave it for simmer. Drop the koftas one by one in the gravy and simmer for 30 minutes. Cut the koftas into half and let each piece float in the gravy with yolk side up. Garnish with chopped coriander leaves and serve hot.

Peas and Mushrooms Curry

Ingredients
Green peas - 75 gms
Fresh Mushrooms - 200 gms
Onion - 100 gms
Tomato - 100 gms
Ginger - 1 big piece
Garlic - 4 flakes
Cashew nuts - 10 gms
Poppy seeds - 2 tsp
Garam Masala - ½ tsp
Fresh curd - 1 cup
Salt - to taste
Oil - 20 ml

Method
Finely chop the onion, tomato. Grind the ginger and garlic to a fine paste. Grind cashew nut and poppy seeds separately into a paste. Heat oil in a pan. Add onion and fry till golden colour. Add ginger garlic paste, tomato and cook till soft. Add garam Masala, cashew paste, salt and little water to cook. When oil separates add peas, mushrooms, curd and cook for few minutes with required water. Serve hot garnished with chopped coriander leaves.

Potato Amritsar

Ingredients
Small potatoes - 250 gms
Chili powder - 1 tsp
Garam Masala - ½ tsp
Corn flour - ½ tsp
Fresh curds - ½ cup
Mint Leaves - 5-6 leaves
For paste
Onions - 100 gms
Cashew nuts - 10 gms
Green chillies - 2 nos
Ginger - 1 piece
Garlic - 6 flakes
Salt - To taste
Oil - To deep fry
Coriander leaves - 2 sprigs

Method
Boil potatoes, cut into halves and deep fry. Chop onions and boil. Make the onion into paste along with cashews, green chillies ginger and garlic. Heat oil in a pan, fry the ground paste well till oil separates. Add chilli powder, garam Masala and fry for few minutes. Mix the corn flour with curds and add to the paste. Add the mint leaves, fried potatoes and enough salt to taste. Leave for simmer few minutes and serve hot garnished with chopped coriander leaves.

Tomato Pulao

Ingredients
Pulao Rice/ Basmathi - 500 gms
Tomatoes - 400 gms
Cardamom - 2 nos
Cloves - 2 nos
Cinnamon - 2 nos
Bayleaf - 1 no
Coconut - ½
Onions - 1 no
Green chillies - 2 nos
Cashew nuts - 10 gms
Sultanas - 10 gms
Turmeric powder - a pinch
Coriander leaves - ¼ bunch
Salt - to taste
Oil - 75 ml

Method
Wash, clean and soak the rice for ½ an hour. Blanch the tomatoes. Grate, grind and extract the milk from coconut. Grind onions along with green chilies, turmeric and coriander leaves. Take puree from the blanched tomato mix with coconut milk and salt. Drain the rice and smear with ground spices. Heat fat fry cashews and remove. Fry sultanas and remove. Add the whole garam Masala, rice and fry well. Add tomato and coconut milk to the rice with enough hot water to cook the rice ( approximately double the quantity of the rice). Cover and cook till rice is tender. When water is absorbed and rice is tender serve hot garnished with cashews and sultanas.


ADITYA SPECIAL

Moghalai Biryani

Ingredients
Pulao rice/ Basmathi - 500 gms
Mutton - 500 gms
Lime - 1 no
Cashew nuts - 50 gms
Mint - few sprigs
Coriander leaves - ¼ bunch
Onion - 200 gms
Ginger - 5 gms
Garlic - 5 flakes
Green Chillies - 4 nos
Curds - 1 cup
Red chillies - 4-5 ( seed less)
Turmeric - ¼ tsp
Cinnamon - 2 nos
Cardamom - 2-4 nos
Cloves - 2-4 nos
Bay leaf - 1 no
Saffron - a pinch

Method
Wash, clean and cut the meat in to small pieces. Slice onion, coriander and mint leaves. Grind ginger garlic paste along with red chillies and nut to a fine thick paste. Heat oil and fry onions into a golden brown colour and remove. Add baylaef ground Masala and fry. Add the meat and fry for few minutes. Add little water, salt and cover the vessel and cook till the gravy is thick. Boil rice upto three fourth is cooked along with salt. Strain curd with thin muslin cloth and to the same add powdered cinnamon, cardamom, turmeric, chopped green chillies, coriander and mint leaves. Mix well with lime juice. Add curd mixture to the fried mutton, stir well. Dissolve saffron in little milk and spread over the rice. In a heavy pan, put a layer of rice, a layer of mutton over it and fried onion. Repeat the process till all ingredients are used up. Pour required water to cook the ingredients and oil over it, cover the pan and cook till the rice is done. Serve hot along with accompaniments.

Vangi bhath

Ingredients
Rice - 500 gms
Small brinjals - 1 kg
Split black gram - 75 gms
Split Bengal gram - 75 gms
Chilli powder - 1 tsp
Turmeric - ¼ tsp
Mustard - ½ tsp
Coriander seeds - 2 tble spoon
Pepper - 1 tsp
Cumin - 1 tsp
Asafoetida - a pinch
Tamarind - 30 gms
Salt - to taste
Oil - 50 ml

Method
Clean, wash and cook the rice. Roast and grind gram dhals, coriander seeds, pepper, cumin, asafoetida, and mustard. Wash and cut brinjals into quarters lengthwise. Heat fat, add brinjal, powdered spices and fry well. Make a thick extraction of tamarind pulp and add to the brinjal fry. Add salt and simmer till brinjal is cooked. Add this brinjal curry to the rice and mix well. Serve hot.

Stuffed Parathas

Ingredients
Whole wheat flour - 150 gms
Refined flour - 150 gms
Milk - 75 ml
Curds - 20 ml
Salt - 10 gms
Fat - 30 gms
Stuffing
Potatoes - 250 gms
Green peas - 100 gms
Onion - 50 gms
Green chillies - 2 nos
Ginger - a small piece
Garlic - 4 flakes
Garam Masala - ½ tsp
Coriander leaves - 1 sprig
Oil - to smear

Method
Sieve the wheat flour and refined flour added together twice. Blend with milk, salt, water if necessary, curds to make a stiff dough. Keep aside for half to one hour.
Stuffing
Boil the potatoes, peas and mash. Chop green chillies, ginger, garlic and onions finely. Heat the oil add chopped vegetables mashed potatoes and peas. Cook in simmer for few minutes till the vegetables are done. Remove from fire and keep aside.
Now take the kneaded dough, divide into equal portion and roll out into even sized rounds. Spread the prepared stuffs on one and cover with another one. Bind the edges. Roll once. Put on hot tawa greased with oil. Smear with oil. Turn upside down when one side becomes light brown. Cook both the sides till light brown.

Cauliflower Paratha

Ingredients
Whole wheat flour - 150 gms
Refined flour - 150 gms
Milk - 75 ml
Curds - 20 ml
Salt - 10 gms
Fat - 30 gms

Stuffing
Cauliflower - 500 gms
Green chilies - 2 nos
Turmeric powder- a pinch
Chilli powder - ½ tsp
Coriander powder - ¼ tsp
Cumin powder - ¼ tsp
Black pepper powder - ¼ tsp
Salt - to taste
Ghee - 30 ml

Method
Sieve the wheat flour and refined flour added together twice. Blend with milk, salt, water if necessary, curds to make soft dough. Keep aside for half to one hour.
Stuffing
Wash and cut the cauliflower into small pieces. Heat ghee in a pan add cauliflower, salt, turmeric powder and cook in a slow fire with little water till cauliflower is soft. Add chilli , coriander, cumin and pepper powders to it and cook for few minutes. Remove from fire cool smash and keep aside.
Now divide the kneaded dough into 12-16 equal parts. Roll out to make a round with the help of little flour. Cook each round very lightly on tawa and keep covered in wet napkin. When about to serve, spread the stuffing on one round and put another round on top of it and press around the edges. Now cook on hot tawa on both sides using ghee on top of it. Until crisp and brown.


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