Pav Bhaji Masala
Cooking time: 25-30 mins.
Serves: 4
Ingredients: 4 medium potatoes boiled and mashed, 1 cup cauliflower boiled and mashed, ½ cup peas boiled and mashed, 1 cup capsicum finely chopped, 2 medium onions finely chopped, 4 medium tomatoes finely chopped, 2.5 tbsp RASOI TATVA Pav Bhaji Masala, 1 tbsp RASOI TATVA Kashmiri Chilli Powder, Paste of 6-7 garlic cloves, 4 tbsp ghee, Salt as per taste, Juice of 1 lemon, Coriander leaves for garnish, Butter for garnish
Method: Step 1: In a pan, heat 2.5 tbsp ghee along with RASOI TATVA Pav Bhaji Masala. Roast on medium flame for 2-3 mins until fragrant. Set aside. Step 2: Sauté finely chopped onions with 2 tbsp ghee until translucent. Add finely chopped capsicum, tomatoes and cook until mushy. Add boiled & mashed potatoes / cauliflower / peas. Add water to adjust consistency. Step 3: Finally add RASOI TATVA Pav Bhaji Masala and 1 tbsp of RASOI TATVA Kashmiri Chilli Powder simmer for 5-7 mins. Adjust salt as per your taste. Squeeze lemon juice towards the end. Step 4: Garnish with fresh coriander leaves and a dollop of butter. Serve hot with toasted pav.
Accompaniments: Garlic Chutney 1 tbsp butter, 6-7 cloves of garlic in paste form, a pinch of Hing, 1 tbsp RASOI TATVA Kashmiri Chilli Powder. Stir well while heating on low flame. Top it to your pav bhaji.
Chhole Masala
Cooking time: 25-30 mins.
Serves: 4
Ingredients: 1 cup kabuli chana soaked overnight or 6-8 hours, 1 tea bag, 4 tbsp ghee, 2 medium size onions, 4 medium size tomatoes, 1-inch piece ginger, 5-6 cloves of garlic, 1/2 fresh green chilly, 2.5 tbsp RASOI TATVA Chhole Masala, 1 pinch dried RASOI TATVA Kasoori Methi, 1 cup water, salt as per taste, coriander leaves for garnish.
Method: Step 1: Pressure cook soaked Kabuli Chana with water, 1 tea bag and salt until soft. Heat 2 tbsp ghee along with RASOI TATVA Chhole Masala in a pan. Roast on medium flame for 2-3 mins until ghee separates. Set aside. Step 2: In 2 tbsp ghee, fry onion paste, coarse ginger-garlic-chilli paste and tomato puree. Cook well. Add cooked Kabuli chana, 1 cup water and roasted RASOI TATVA Chhole Masala. Stir well. Step 3: Crush dried RASOI TATVA Kasoori Methi between palms and add to gravy. Adjust salt as per taste. Simmer for 5-7 mins until gravy thickens. Step 4: Garnish with fresh coriander leaves and thinly sliced ginger. Simmer further on low flame for 2-3 minutes. Serve hot with bhatura/kulcha or rice.
Butter Chicken Masala
Cooking time: 30-35 mins.
Serves: 4
Ingredients: 300gms boneless chicken, 3/4th cups thick curd, 2 medium size onions, 4 medium size tomatoes, 1-inch piece ginger, 5-6 cloves of garlic, ½ fresh green chilli, 4 tbsp butter, 2 tbsp oil, 10-12 cashews, 2 tbsp fresh cream, 1.5 tbsp + 1 tbsp RASOI TATVA Butter Chicken Masala , 1 pinch dried RASOI TATVA Kasoori Methi, Salt & sugar as per taste, 1 cup water
Method: Step 1: Chop chicken into bite size pieces. Marinate 300gms boneless chicken with thick whisked curd and 1 tbsp of RASOI TATVA Butter Chicken Masala. Refrigerate for 1 hour. Step 2: Heat 2 tbsp butter along with remaining RASOI TATVA Butter Chicken Masala in a pan. Roast on medium flame for 2-3 mins until fragrant. Set aside. Step 3: In 2 tbsp butter, fry chopped onions, coarse ginger-garlic-chilli paste, cashews and chopped tomatoes, cook until mushy. Cool and blend into smooth puree. Step 4: Grill the marinated chicken on a hot pan with 2 tbsp oil. Cook for 7-8 mins on each side until done. Step 5: To the blended tomato-onion puree, mix in roasted RASOI TATVA Butter Chicken Masala, grilled chicken pieces and 1 cup water. Cook further for 8-10 mins. Step 6: Crush dried RASOI TATVA Kasoori Methi between palms and add to gravy. Top with fresh cream & stir well. Simmer on low flame for 2-3 minutes. Serve hot with naan/roti or rice.
Paneer Butter Masala
Cooking time: 20-25 mins.
Serves: 4
Ingredients: 250gms fresh paneer, 2 medium size onions, 4 medium size tomatoes, 1-inch piece ginger, 5-6 cloves of garlic, 1/2 fresh green chilli, 4 tbsp butter, 10-12 cashews, 2 tbsp fresh cream., 1.5 tbsp RASOI TATVA Paneer Butter Masala, 1 pinch dried RASOI TATVA Kasoori Methi, 1 cup water, Salt & Sugar as per taste.
Method: Step 1: Heat 2 tbsp butter along with RASOI TATVA Paneer Butter Masala in a pan. Roast on medium flame for 2-3 mins until fragrant. Set aside. Step 2: In 2 tbsp butter, fry chopped onions, coarse ginger-garlic-chilli paste, cashews and chopped tomatoes, cook until mushy. Cool and blend into smooth puree. Step 3: To the blended tomato-onion puree, mix in roasted RASOI TATVA Paneer Butter Masala and cook further. Add 1 cup water, paneer cubes and mix well. Crush dried RASOI TATVA Kasoori Methi between palms and add to gravy. Step 4: Adjust salt & sugar as per taste. Top with fresh cream & stir well. Simmer on low flame for 2-3 minutes. Serve hot with naan/roti or rice.
Chat Masala
Here are some ideas where you can use your favorite RASOI TATVA Chaat Masala: Fruit Salad, Aloo Chaat, Bhel Puri/Sev Puri, Dahi Bhalle, Juices, Spiced Buttermilk, Vegetable Raita, Bhajiya/Pakoda, Tikkas
Biryani Masala
Cooking time: 45mins-1hr
Serves: 4
Ingredients: 1 cup Basmati rice, 3/4th cup thick curd, 3 medium onions, 5-6 cloves garlic, 1 inch piece ginger, 1/2 green chilli, 120gms assorted vegetables (carrot, beans, peas), 4 tbsp ghee, 2 tbsp oil, 10-12 cashews, 4 tbsp milk, 2.5 tbsp RASOI TATVA Biryani Masala , 1 tbsp RASOI TATVA Cumin Seeds, Few strands of RASOI TATVA Saffron, Salt as per taste, Coriander & mint leaves to garnish
Method: Step 1: Parboil washed and soaked Basmati rice. Parboil chopped assorted vegetables (except onion) Marinade vegetables with thick whisked curd and 2.5 tbsp RASOI TATVA Biryani Masala. Refrigerate for 1 hour. Step 2: In 2 tbsp oil, fry 2 thinly sliced onion till golden brown and set aside for topping. Step 3: Heat 1 tbsp ghee with RASOI TATVA Cumin Seeds, mix in cooked Basmati rice. Stir & set aside Step 4: In 2 tbsp ghee, fry remaining thinly sliced onion, coarse ginger-garlic-chilli paste and cashews. Add marinated vegetables and cook for 5-7 mins. Step 5: Warm milk and infuse with few strands of RASOI TATVA Saffron. Step 6: Assemble the biryani alternating between cooked rice and vegetable mixture. Add fried onions, saffron milk, chopped coriander, mint leaves & ghee after each rice layer. Step 7: Dum cook on low flame for 15-20 mins with a tight lid. Serve hot with boondi/ mix veg raita.
Kitchen King Masala
Cooking time: 20-25 mins.
Serves: 4
Ingredients: 3 medium potatoes, 5 cup cauliflower florets, 1 medium onion, 1 medium tomato, 1 inch piece ginger, 3-4 garlic cloves, ½ green chilli, 1 tbsp oil + for frying, 2.5 tbsp RASOI TATVA Kitchen King Masala, 1 tbsp RASOI TATVA Cumin Seeds, Salt as per taste, Coriander leaves to garnish
Method: Step 1: Cut potatoes and cauliflower into bite size pieces. Finely chop onion and tomato. Coarsely crush ginger, garlic & chilli into a paste. Set aside Step 2: Deep fry potatoes and cauliflower until golden crispy. Drain excess oil on tissue paper. Step 3: Heat 1 tbsp oil, add RASOI TATVA Cumin Seeds. Roast till fragrant. Add chopped onions, coarse ginger-garlic-chilli paste and cook till golden brown Step 4: Add the fried vegetables along with chopped tomato. Sprinkle RASOI TATVA Kitchen King Masala and cook further for 2-3 mins. Adjust salt as per your taste Step 5: Garnish with fresh coriander leaves. Serve hot with chapati/puri.
Sabji Masala
Cooking time: 20-25 mins.
Serves: 4
Ingredients: 1 medium onion, 3-4 cloves garlic, 1 inch piece ginger, 1/2 green chilli, 1 cup potatoes, ½ cup cauliflower florets, 1/2 cup carrot, ½ cup French beans, 1 medium capsicum, ½ cup green peas, 2 tbsp oil, 2.5 tbsp RASOI TATVA Sabji Masala, Salt as per taste, Coriander leaves to garnish
Method: Step 1: Parboil all the vegetables except onion & capsicum. Set them aside. Step 2: In 2 tbsp oil, sauté sliced onions & capsicum till translucent. Add crushed garlic, ginger & chilli. Sauté till fragrant. Add chopped parboiled vegetables. Cook until fully done. Step 3: Sprinkle RASOI TATVA Sabji Masala and cook further. Step 4: Adjust salt as per taste. Garnish with fresh coriander leaves. Sauté on low flame for 2-3 minutes. Serve hot with chapati /puri.
Chicken Masala
Cooking time: 45mins-1hr.
Serves: 4
Ingredients: 750-800gms curry cut chicken, 3 medium onions, 2-inch piece ginger, 6-8 cloves of garlic, 2 fresh green chilies, 6 tbsp thick curd, 4 tbsp oil, 2 tbsp + 1 tbsp RASOI TATVA Chicken Masala, 1 tsp RASOI TATVA Turmeric Powder, 1 tbsp RASOI TATVA Cumin Seeds, 1 cup water, Salt as per taste, Coriander leaves for garnish
Method: Step 1: Marinate 750-800gms chicken with curd, salt, 2 tbsp of RASOI TATVA Chicken Masala & 1 tsp RASOI TATVA Turmeric Powder. Refrigerate for 1 hour. . Remove from fridge and let it come to room temperature. Step 2: Finely chop onions. Coarsely crush ginger, garlic & chilli into a paste. Step 3: Heat oil in a pan, add RASOI TATVA Cumin Seeds. Sauté chopped onions till golden brown. Add coarse ginger-garlic-chilli paste. Cook on medium heat for 3-4 mins. Step 4: Add marinated chicken with 1 cup of water. Simmer on low flame with lid for 30-35 mins or until fully done. Step 5: Add remaining 1 tbsp of RASOI TATVA Chicken Masala. Cook for another 3-5 mins. Adjust salt to taste. Garnish with fresh coriander leaves, sliced ginger & chilli. Serve hot with chapati/rice
Meat Masala
Cooking time: 1-1.5hrs.
Serves: 4
Ingredients: 750-800gms curry cut mutton, 3 medium onions, 2 medium potatoes, 2-inch piece ginger, 6-8 cloves of garlic, 2 fresh green chilies, 6 tbsp thick curd, 4 tbsp oil, 2 tbsp + 1 tbsp RASOI TATVA Meat Masala , 1 tsp RASOI TATVA Turmeric Powder, 1 cup water, Salt as per taste, Coriander leaves for garnish
Method: Step 1: Marinate 750-800gms mutton with curd, salt, 2 tbsp of RASOI TATVA Meat Masala & 1 tsp RASOI TATVA Turmeric Powder. Refrigerate for 1 hour. Remove from fridge and let it come to room temperature. Step 2: Finely chop onions. Coarsely crush ginger, garlic & chilly into a paste. Peel & cut potatoes into halves. Step 3: Heat oil in a pan, shallow fry potatoes until crispy. Drain excess oil on tissue paper. Step 4: In the same pan, sauté chopped onions till golden brown. Add coarse ginger-garlic-chilli paste. Cook on medium heat for 3-4 mins. Add marinated mutton and stir well. Step 5: Add 1 cup water and simmer on low flame with a lid for 45mins-1hr or until fully done. Step 6: Add remaining 1 tbsp of RASOI TATVA Meat Masala, fried potatoes and cook for another 3-5 mins. Adjust salt to taste. Garnish with fresh coriander leaves, sliced ginger & chilli. Serve hot with chapati/rice
