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South Indian Masala
Preparation Heat oil, fry 100g of ladies finger and keep aside. Take 600g curd and add 300ml of water and blend well. Add 50g of Aachi Butter Milk Kulambu Masala. Heat 25g of edible oil to fry mustard seeds, curry leaves, dried red chillies and add it to the curd mixture. Keep the seasoned curd mixture in low flame and add the fried ladies finge..
PreparationHeat oil in a pan, add onions and fry till golden brown.Add ginger garlic paste and saute well. Then add tomatoes. Add Aachi Curry Masala powder and cook well. Add 400ml of water, coconut paste and vegatables. Finally add salt. Now delicious curry masala is ready-to-serve.IngredientsCoriander, Black Pepper, Cinnamon, Cumin, Dry Ginger, C..
Ingredients: Refined wheat flour, Rice flour, Corn flour, Red chilli powder, Gram dhal, Garlic, Compounded asafoetida and salt.Method of preparation:Cut 150g of cauliflower into small florets. After washing in plain water, blanch in warm water for 5 minutes. Take out the florets from warm water and keep aside. Add 20 ml water to the 20g of “Aa..
Ingredients:Coriander, Red chilli powder, Black pepper, Cumin, Gram dhal, Toor dhal, Fenugreek, Compounded asafoetida, Turmeric, Salt and Curry leaves.Method of Preparation:Boil 170g dhal and keep aside. Take 4 tbsp of edible vegetable oil. Once the oil gets heated add mustard, chopped onions, curry leaves and fry till golden brown. Take 170g cut v..
PreparationHeat oil in a kadai, add mustard seeds, urad dhal, dried red chillies, curry leaves, sliced tomato and saute.Then add 20g rasam powder. Mix well. Add one litre water and allow it to cook for sometime.Then prepare 1 litre of tamarind juice and keep it aside. Then add salt. Check for the seasoning. Top with chopped coriander leaves. Remove..
Ingredients:Red Chilli powder, Coriander, Fenugreek, Tamarind, Salt, Sugar, Compounded asafetida, Mustard, Rice flour, Toor dhal and Curry leaves.COOKING DIRECTION:Heat 2 tbsp of gingelly oil, add desired vathal, 50g vegetables, fry well. Add required amount of Aachi vathakulambu masala and 2 ½ cups (400ml) of water and 100ml of tamarind juice, boi..
PreparationMix 350g of chicken pieces in 25g Aachi Chilli Chicken Masala, ½ cup curd, ½ tsp vinegar and keep aside for an hour. No need to add salt. Deep fry chicken pieces in low flame. Now tasty Aachi Chilli Chicken is ready to serve hot. Chilli Gobi, Chilli Mushroom, Chilli Baby Corn may also be prepared.IngredientsChilli, Salt, Cinnamon, Cloves..
Preparation Wash 300g of chicken pieces and keep aside. Heat oil to fry chopped onions until golden brown. Add chopped tomatoes and fry until soft. Now add Aachi Chicken Masala and cook till oil separates. Add 200ml water and salt to taste. Add chicken pieces, cover with lid and allow it to simmer until the chicken becomes tender. Add coconut pa..