Showing all 10 results

Fish Curry Recipies

Ingredients :

For the paste : 1/2 kg. pomfret, 1/2 grated coconut, 4 red chillies, marble sized tamarind, 7 flakes garlic, 1/2 tsp. turmeric powder,1/2 tsp. coconut oil, Choice Malvani Masala.

 

Method :

* Take 1/2 kg. pomfret. Cut into 7-8 pieces. Make a paste of 1/2 grated coconut, 4 red chillies, marble sized tamarind, 7 flakes garlic, 1/2 tsp. turmeric powder.

* Heat 2 tsp. coconut oil, fry the paste for a while, add 2 tsp. Choice Malvani masala, salt to taste. Add fish pieces and cook for 5 minutes, and serve.

 

Serves : 4-6

Jaljira Recipies

Ingredients :

One glass cold water, 1 tsp. Choice Jaljira Masala.

 

Method :

* Mix 1 tsp Choice Jaljira Masala in t glass (150 ml.) cold water.

* Garnish with few salty boondies and mint leaves. Your refreshing digestive drink is ready to serve.

Masala Masoor Recipies

Ingredients :

1 teacup masoor (lentils), 2 sliced onions, 2 large chopped tomatoes, 7 or 8 small whole onions, 4 tbsp ghee, salt to taste, 1 tbsp chopped coriander for decoration.

For the paste : 8 cloves garlic, 8 Kashmiri chillies, 2 tsp coriander cumin powder, 2 tsp Choice Garam Masala,1 inch piece of ginger.

Method :

* Wash the masoor, add 2 teacups of water and the whole onions and cook in a pressure cooker.

* Heat the ghee in a vessel and fry the sliced onions for 3 minutes.

* Add the paste and fry for 3 -4 minutes. Add the cooked masoor and salt. After 5 minutes, add the tomatoes. Cook for another 10 minutes.

* Serve hot, sprinkled with chopped coriander.

Serves : 8

Methi Mutter Malai Recipies

Ingredients :

2 cups methi leaves, 1/2 tsp. salt, 1 tsp. oil, 1 cup green peas, 2 bay leaves, 1 onion, 4 green chillies, 3 flakes garlic, 1/2″ ginger, 1 tsp. cumin seeds, 1/2 Choice Punjabi Garam Masala, 1/2 Choice Black Salt, 1/2 Choice Amchur Powder, 2 tsp. sugar, 1 tsp. cashewnuts and 1 tsp poppy seeds, 2 tsp. tomato sauce, 1 tsp. Choice Kasuri Methi, 3/4 cup Milk, 2 tsp. cream (Malai).

Method :

* Sprinkle 1/2 tsp, salt in 2 cups chopped methi leaves. After 30 minutes, squeeze water & stir fry for 2 minutes in 1 tsp. oil. Boil 1 cup green peas.

* Heat 3 tsp. oil, add 2 bay leaves, paste of 1 onion, 4 green chillies, 3 flakes galrlic 1/2″ ginger, 1/2 tsp. cumin seeds. Do not brown onion paste.

* Add 1/2 tsp each Choice Punjabi Garam Masala,Black Salt, Amchur, sugar, 2 tsp. cashew-poppy seeds paste and 2 tsp. tomato sauce. Cook for 3 minutes, add 1 tsp Choice Kasuri Methi, fresh methi leaves, peas and stir.

* Add 3/4 cup milk mixed with 2 tsp. fresh cream (malai). Cook 2 more minutes. Add salt and stir serve hot with naan/paratha.

Serves : 4

Mixed Vegetables Recipies

Ingredients :

450 grams cauliflower, 450 grams potatoes, 450 grams green peas, 3 chopped onions, 1/2 teacup chopped coriander, 1/2 tsp turmeric powder 4 tsp coriander cumin powder, 4 tsp chilli powder, 3 tsp Choice Subji Masala, 6 tbsp oil, salt to taste, 2 tbsp chopped coriander for decoration.

For the paste : 4 tbsp grated fresh coconut, 4 green chillies, 1 inch piece of ginger, 12 cloves garlic.

Method :

* Cut the vegetables in big pieces.

* Mix the chopped coriander, turmeric powder, coriander cumin powder, chilli powder, chopped onions, Choice Subji Masala, salt and 2 tbsp oil very well.

* Add the vegetables. Apply the paste mixture to the vegetables.

* Put the vegetables in a big vessel and add 4 tbsp oil and 2 teacups of water. Cover and cook until the vegetables are cooked.

* Remove from flame. Garnish it with chopped coriander. Can be served with puris, parathas or rice.

Serves : 8

Mysore Rasam Recipies

Ingredients :

1/2 cup red gram dal, 3 tomatoes-chopped roughly, 1/4 tsp turmeric powder, a marble sized ball of turmeric, a small piece of jaggery, 1/4 tsp Choice Asafoetida Powder, 3 tsp Choice Rasam Powder, salt to taste, coriander leaves to garnish.

Method :

* Pressure-cook the dal with 3 cups of water to give 3 whistles. Mash lightly when the pressure drops.

* Soak tamarind in 1/2 cup water. Boil,Cool and extract juice. Mix together the tamarind juice tomato pieces, turmeric, salt, and jaggery with the cooked dal. Simmer for 10 minutes.

* Add Choice Rasam Powder and Choice Asafetida powder. Simmer for 5 minutes. Remove from fire.

* Garnish with coriander leaves.

* Serve hot by adding 1 tsp ghee, if u like the flavor of ghee. Serve with rice.

Serves : 4

Paneer Pasanda Recipies

Ingredients :

1 cup thick curd, salt, 1 tsp. roasted besan, 1 tsp. ginger-garlic paste,1/2 tsp. Himadri Garam Masala, 1 tsp. red chilly powder, 1 tsp. Kasuri methi roasted & crushed, a pinch of turmeric & nutmeg powder. 250 g. 1″ x 1″ big pieces of Paneer.

 

Method :

* Mix 1 cup thick curd, salt, 1 tsp. roasted besan, 1 tsp. ginger-garlic paste, 1/2 tsp. Himadri Garam Masala, 1 tsp. red chilli powder, 1 tsp. Kasuri methi roasted & crushed, a pinch of turmeric & nutmeg powder, 250 g. 1″ x 1″ big pieces of Paneer.

* Make a paste of 1 tomato, 4 cloves garlic, 2 green chilies tsp. each cashew and poppy seeds. Heat 2 tsp. oil and fry 1 chopped onion till pink and add paste. Fry for 2-3 minutes, add red chilli, turmeric, 2 tsp Himadri Kitchen Magic Masala & 1 tsp. roasted crushed kasuri methi, salt and 1 cup hot water. Add paneer pieces, cook for 4-5 minutes and serve immediately.

 

Serves : 4-6

Pani Puri Recipies

Ingredients :

200 grams whole green moong (lentils), 2-3 tsp oil, 1/2 tsp cumin seeds, a pinch of Choice asafoetida powder, 1-2 boiled potatoes, sweet chutney, pungent chutney, puris, 100 grams bundi, Choice Pani Puri Masala.

Method :

* Add 4 tsp of Choice Pani Puri Masala in 1 liter water. The Pani for the Pani puri is ready.

* Put water soaked whole green moong in a vessel and boil till soft.

* Cut boiled potatoes into small pieces. Make holes in several puris in the centre and place them in a dish. Put bundi, peeled potatoes, boiled green moong, sweet & pungent chutney in it and serve along with Pani Puri water, which is taken in a separate bowl.

Serves : 8

Spiced Rice Recipies

Ingredients :

2 cups rice, 1/2 cup oil, 2 tbsp coriander seeds, 1/2 tsp cumin seeds, 8 black peppercorns, 1/2 tsp fenugreek seeds, 8 red Kashmiri chillies, 4 tsp Himadri Shahi Biryani Masala, 1/4 cup tamarind, 1/4 cup jaggery, 1/2 cup grated coconut, 1/2 tsp mustard seeds, 1/4 cup peanuts, a few curry leaves.

Method :

* In a teaspoonful of oil, fry the coriander seeds, cumin seeds, peppercorns, fenugreek seeds and chillies until brown. Pound into a fine powder.

* Cook rice till each grain is separate. Allow to cool. Dissolve the tamarind and jaggery in a cup of water. Place the above mixture on flame. When thick, remove from the gas. Extract liquid. Mix with pounded spices, cooled rice, Himadri Shahi Biryani Masala and grated coconut. Mix everything well.

* In a separate pan, heat the remaining oil. Add mustard seeds. When they stop spluttering, add peanuts and curry leaves. Cook for a few minutes, add the spiced rice and keep on low flame for about 15 minutes.

* Serve hot.

 

Serves : 8

Tandoori Chicken Recipies

Ingredients :

2 lbs chicken pieces, 1/2” piece ginger, 4 garlic cloves, 1/2 cup plain yoghurt, salt to taste, 1/4 tsp cayenne pepper, 1 tsp paprika, 1/2 tsp Garam masala, 1/2 tsp coriander seeds (ground), 2 tsp Choice Tandoori Chicken Masala, 1/2 tsp cumin seeds (ground), lemon juice.

Method :

* Skin the chicken, and pat dry with paper towel. Make deep cuts on the surface with a knife.

* Mince ginger and garlic. Transfer to a small bowl and add the spices and the Choice Tandoori Chicken Masala. Mix well, then rub the paste into the chicken and let it marinate for several hours in refrigerator.

* Cook chicken on grill or in broiler, basting with leftover marinade and turning for even cooking. Serve with a dash of lemon juice.

Serves : 4-6