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Fry the chicken lightly in 4 tablespoon of oil for 3-4 minutes until lightly browned and set aside.

Put the spinach into a deep pan; add 1/4 cup water. Bring to boil and remove from heat. When cool, grind in blender and set aside.

Heat the remaining oil and add ginger, garlic and onions; sauté until lightly brown. Add tomatoes, salt, cayenne, coriander powder, turmeric, cloves, and cardamom.

Sprinkle with one tablespoon water. Cook for 10 minutes over low heat. Add chicken and milk. Simmer until the chicken is tender.

Add spinach and garam masala. Cook until spinach starts sticking to pan. Remove from heat. Add butter to chicken saag and cover until ready to serve.

Chicken Masala-Mangal-100 gm

The vermicelli is fried in butter until it turns golden brown.It should be fried by simmering the flame until the butter dries.
It is fried again after the sugar is added to it.
The whole milk is added constantly by stirring. It is stirred until it boils.
Then the raisins, whole cardamom is added and also almonds, cashews and pistachios is integrated with sugar.
The heat is reduced so that the sheer khurma recipe gets a thick consistency by keeping it boil until it becomes half.
After it becomes thick, the vermicelli must become soft.
The rose water, charoli and fresh cream is added immediately.
It is simmered and covered for about ten minutes.
At the end, when the sheer khurma is ready to serve, then it is garnished with saffron strands and powdered cardamom.
Pistachios Kernals-Pattu-250 gm
Cloves Whole-MAHARAJAH'S CHOICE-25 gm
Sugar White-Pattu-1 Kg
Saffron 1 Gms-Kamal-1 gm
Cashew Pieces Large-Pattu-500 gm
Cardamom Powder-Pattu-100 gm
Almonds-Grewal-500 gm
Vermicelli-Bambino-950 gm
whole milk
fresh cream

Soak the chana for at least six hours and then drain.
Cut the onions.
Chop the potatoes into quarters.
Wash and quarter two tomatoes and make slices of the remaining.
Peel and make juliennes of the ginger.
Wash and slit the green chillies.
Mix in water and 1/2 tsp of soda bi-carbonate to the chana and stir fry in a pressure cooker till done.
Take care the chanas do not get mashed.
Heat up the ghee in a vessel and fry the potatoes until soft. drain.
In the same ghee, mix in the onions and stir fry till pink.
Mix in the dhania-jeera powder and red chilli powder and fry again.
Mix in the boiled chanas and salt.
After five minutes, mix in the garam masala powder, amchur powder and black pepper powder and stir fry for two minutes.
Mix in the potatoes and tomatoes and stir fry for another two minutes.
decorate with cut coriander leaves, slit green chillies, slices of tomatoes and ginger juliennes.
Chick Peas Kabuli 9mm-Pattu-1 Kg
Ravi'S Own Madras Curry Powder-Ravi-500 gm
Red Onion
Green Chilli

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