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North Indian Masala
Preparation Heat oil in a cooker.Add chopped onions,fry till golden brown.Add tomatoes and cook till raw flavour goes off.Add curd,lime juice and Aachi Biriyani Masala followed by mint leaves and coriander leaves. Add vegetables/pressure cooked mutton/chicken,1 litre water,salt and rice.Pressure cook till 3 whistle.Finally top the..
Ingredients:Black salt, Dry mango, Salt, Rock salt, Pomegranate seed, Coriander, Black pepper, Cumin, Sugar, Mint, Bishop’s weed, Chilli, Clove, Ginger, Cassia, Asafoetida and Acidity regulator (E330 & E 334).Description:Make your food tastier by adding Aachi Chat Masala.You can sprinkle this chatpata masala on fruit pieces, fruit juice, sandwi..
Ingredients: Coriander, Dry mango, Cumin, Chilli, Black salt, Pomegranate seed, Bay leaf, Fennel, Clove, Kasurimethi, Cassia, Black pepper, Bishop’s weed, Cardamom, Ginger, Compounded asafoetida, Nutmeg and Acidity regulator (E330)Method of Preparation:Soak 100g Kabuli Chana (White chickpeas) overnight. Cook and keep aside. Heat 3tbsp oil, fry..
Method of Preparation:Add 1Tbsp of Aachi Jaljeera powder to one glass full of cold water. Squeeze lemon as per your taste. Health Benefits 1.Jaljeera is a cooling drink that is good for digestion.2.Jaljeera effectively quenches thirst and increases appetite.3.Jaljeera helps to combat sunstroke and dehydration...
Ingredients: Coriander, Cumin, Salt, Bengal gram dhal, Black pepper, Black cardamom, Garlic, mace, Dry ginger, Kasurimethi, Caraway, Chilli, Fennel, Green cardamom, Poppy seed, Star anise, Turmeric, Black gram dhal, Cassia, Compounded asafoetida, Bay leaf and Nutmeg. Method of Preparation: White Paste Preparation: ..
Ingredients:Sugar, Semolina, Milk solids, Chili, Salt, Garlic, Ginger, Cashew, Cassia, Clove, Cardamom, Bay leaf and Anti caking agent (E551).Method of Preparation:Heat 2 Tbsp of oil in a pan and sauté 1 finely chopped onion until golden brown and 2 Tbsp of ginger garlic paste for a minute. Grind 3 fresh tomatoes..
Ingredients: Dry mango, Black salt, Mint leaf powder, Coriander powder, Cumin powder, Black pepper, Fennel seed powder, Salt, Bishop’s weed, Asafoetida, Dry ginger, Citric acid. For the pani: Grind mint leaves, green chillies and sour lime to a paste. Blend the paste with 1 litre of water and salt. Add 2 tbsp of Aachi PaniPuri Masala to it..
Ingredients: Chilli, Coriander, Cumin, Dry mango, Salt, Garlic, Fennel, Black pepper, Black salt, Cloves, Black cardamom, Dry ginger, Cassia, Citric acid and Mace.Method of Preparation:Take 5tsp oil and 30g salted butter in a pan. Add 2 medium (100g) chopped onions, 2 big (125g) chopped capsicum and sauté for 2 minutes. Add 2tsp Aachi Ginger G..
Aachi Sabji Masala is a combination of authentic spices which can be used for the preparation of daily Indian curries or vegetable mixes. It contains a blend of spices which gives good flavor and aroma to the dish that has lots of vegetables. This is a spice blend used for the daily mixed vegetables which can be had with naan, chapatti of roti...
Preparation Soak 160g of dhal in 250ml of water and pressure cook for 10 minutes for upto 3 whistles. Keep it aside. Heat oil in a kadai, add mustard seeds, onions, curry leaves and green chillies. Add drumstick, cook for sometime and then add tomatoes and brinjal. Add Aachi Sambar powder, coriander leaves, 750ml of water. Cook with closed lid f..
Cooking direction:Step 1: Take 500g of Potato, boil it and cut into cubes.Step 2: Keep a pan in flame add 5tbsp of oil or butter and add 1 chopped onions and fry till golden brown.Step 3: To the fried onions add 2 chopped tomatoes, 1 chopped green chilli and 1 tbsp of Aachi ginger - garlic paste, sauté well.Step 4: Now add 2 tbsp of Aachi Super Gar..
Method of Preparation (Servings: 4-5): Heat 2 tbsp of oil in a pan and saute 1 finely chopped onion until golden brown and 2 tbsp of ginger garlic paste for a minute. Grind 3 fresh tomatoes and add it. Cook until the raw aroma goes off. Add 2tbsp of Aachi Butter Chicken Masala , 200g of fresh and clean boneless chicken pieces and stir fry ..
Pre preparation: Step 1: Cut 250g of fresh and clean boneless chicken into cube shape and coat with 2 tbsp. of corn flour. Deep fry it until cooked Step 2: Heat oil and sauté ½ cup of capsicum in a frying pan and keep aside Cooking direction: Step 1: Add 2.1/2 cup of water to 50g of Aachi Chicken Manchurian Masal..