GoToMainPage

 

 

 

                             
starAnise Indian Turmeric blackPepper clove blackCardamom chilly nutmeg asafoetida

 


 Aditya Spices cookbook:

CooksBook -Menu

1.Moghlai Roti
2.Alu Palak
3.Vegetable kababs
4.Sheek Kababs
    
aditya masala Indian foods special recipes
5.Shami Kababs
6.Reshmi kababs
7.Tandoori Chicken
8.Butter Samosas


ADITYA SPECIAL

Moghlai Roti

Ingredients
Refined flour - 200 gms
Milk - 50 ml
Sugar - 1 tsp
Dry Yeast - ½ tsp
Aniseed - 1 tsp
Salt - ½ tsp
Ghee - 30 ml

Method
Dissolve yeast in water add sugar and keep aside for half an hour. Sieve the flour with salt and add the powdered aniseed. Pour the yeast mixture on the flour, add milk and knead to a soft dough. Add water if necessary. Cover the dough with wet cloth and keep aside for 45 minutes. Again knead the dough and divide into 10-12 equal parts. Roll out into rounds around 6" diameter. Keep aside for 10 minutes and cook in tawa until light brown and serve hot.

Alu Palak

Ingredients
Potatoes - 250 ms
Spinach - 250 gms
Fenugreek Leaves - ¼ bunch
Ginger - 1 piece
Garlic - 4-6 flakes
Green chillies - 2 nos
Chilli powder - ½ tsp
Coriander leaves - 2-4 sprigs
Oil - 30 ml
Salt - to taste
Butter - 5 gms

Method
Peel and cut potatoes into quarters. Heat fat and fry the potatoes and remove. Grind ginger garlic to fine paste. slit the green chillies. To the heat oil add the ground ginger garlic paste, slit green chillies. Add washed spinach and fenugreek leaves. Sauté well and ad the fried potatoes. Also add enough water to cook the potatoes tender and salt to taste. Cover and cook in simmer. When it is done garnish with chopped coriander leaves and topped with butter.

Vegetable kababs

Ingredients
Potatoes - 100 gms
Carrots - 100 gms
Beans - 100 gms
Cauliflower - 100 gms
Onions - 100 gms
Split black gram - 75 gms
Cumin power - 1 tsp
Green chillies - 4 nos
Cloves - 2 nos
Cinnamon - 2 nos
Egg - 1 no
Lime - ¼
Oil - to deep fry
Salt - to taste

Method
Clean wash and finely chop the carrots, beans, cauliflower, onion and green chillies. Peel and boil potatoes. Heat oil, add onions, green chillies and sauté well. Add the chopped vegetables and cook by constant stirring. Add the smashed potatoes, cooked smashed dhal. Add powdered cloves, cinnamon and cumin. Mix it well. Remove from fire, add salt to taste, egg and lime. Mix well shape like kababs and deep fry till golden brown colour. Serve hot with accompaniments.

Sheek Kababs

Ingredients
Mutton - 500 gms
Onion - 100 gms
Cloves - 4-6 nos
Cardamom - 2 nos
Cumin - ¼ tsp
Coriander seeds - 1 tsp
Ginger - 1 piece
Garlic - 6 flakes
Egg -1
Salt - to taste
Oil - 25 ml

Method
Wash and mince the mutton finely. Grind all the remaining spices together finely. Add meat, salt to it and grind well. Bind with beaten egg. Divide the mixture into even balls and spread over the greased skewer. Smear with oil and grill in oven till meat is cooked. Remove from skewer and serve hot with accompaniments.

ADITYA SPECIAL


Shami Kababs

Ingredients
Mutton - 500 gms
Bengal gram - 55 gms
Onion - 100 gms
Green chillies - 4 nos
Ginger - a piece
Garlic - 4-6 flakes
Pepper - a few
Coriander powder - 1 tsp
Cumin powder - ½ tsp
Cinnamon powder - a pinch
Turmeric powder - a pinch
Egg - 1
Oil - 30 ml
Salt - to taste
Coriander leaves - ¼ bunch

Method
Wash, clean and cut the mutton. Soak the gram dhal for few hours. Mince the dhal and meat together finely. Chop onion, garlic, coriander leaves, and green chillies. Mix together salt, meat gram, spice powders and grind again to a paste. Bind with egg. Divide the meat into equal portions. Keep the chopped spices in the center of the balls, make into balls and then fatten the same. Heat oil shallow fry till brown. Serve hot with rounds of onion, tomato and chopped coriander leaves.

Reshmi kababs

Ingredients
Chicken - 1 kg
Green chillies - 4 nos
Butter - 75 gms
Bengal gram flour - 75 gms
Curds - 1 ½ cup
Ginger - a small piece
Garlic - 4 flakes
Garam Masala - ½ tsp
Salt - to taste
Oil - to smear

Method
Wash clean and cut the chicken into cubes. Finely chop the garlic flakes. Heat butter, sauté chopped garlic, green chillies and add Bengal gram flour and cook without discolouring. Cool the flour and mix with beaten curd, ginger garlic paste garam Masala and salt. Marinate the chicken in this mixture. Put the chicken pieces in the tandoori rods and cook in the Tandoori oven till the chicken is cooked and pieces come out of the skews. Smear with oil over the tikkas while cooking to avoid hardness.

Tandoori Chicken

Ingredients
Full Chicken - 1 no
Ginger - a small piece
Garlic - 10 gms
Green chillies - 4 nos
Papaya - a small piece
Lime - 1no
Salt - to taste
Curd - 1 cup
Chilli powder - 5 gms
Kashmiri chilli powder- 10 gms
Oil ( salad oil) - 30 ml
Food colour (orange) - a pinch

Method
Clean wash and prepare chicken. Make slits on the chicken lengthwise and breadth wise carefully. Apply salt, lime juice over it and keep aside. Grind ginger, garlic, green chillies and papaya to a fine paste. Beat curd and add the ground paste. Add chilli powder, salad oil and colour to the same mix well and stain through a fine sieve. Smear the spice batter over the body of the chicken and well inside the slits. Allow marinating for 12 hours. Thread the chicken in a thin iron rod and place inside the tandoor oven. Remove after few minutes smear with oil and place again in the Tandoor oven. Apply oil for every 15 minutes until the chicken is well cooked. Serve hot with rounds of onion, tomato and lemon wedges.



ADITYA CHATS

Butter Samosas

Ingredients
Refined flour - 150 gms
Butter - 60 gms
Salt - to taste
Oil/ Fat - 30 gms

Fillings
Green peas - 100 gms
Carrots - 100 gms
Beans - 100 gms
Potatoes - 100 gms
Green chillies - 20 nos
Lime - 1 no
Turmeric powder - a pinch
Chilli powder - ½ tsp
Onions - 100 gms
Ginger - a small piece
Garlic - 4 flakes
Oil - for deep fry
Coriander leaves - 1 sprig

Method
Prepare a dough for samosas with flour, butter, salt and water if required.
Finely chop the onions, green chillies, ginger, garlic. Cut clean and prepare the vegetables. Boil, peel and cut the potatoes. Heat oil, add the chopped ingredients and fry till pink. Add the spices, turmeric powder, chilli powder, lime juice, and fry well. Now add the prepared vegetables and sauté for few minutes. Add required water to cook the vegetables. Finally add potatoes and sauté till the gravy is dry. Add the chopped coriander leaves. Remove from fire and keep aside.
Now take the dough , knead again and divide into small balls. Flatten the balls thinly and cut into halves. Make into cone. Fill with the prepared fillings. Wet the open edges and press together. Heat oil finely. Add samosas lower the fire and deep fry till light brown.
Serve hot with chutneys and tomato sauce.


END.

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