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.

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., 2.5 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.

Cooking time: 45mins-1hr

Serves: 4

Ingredients: 1 cup Basmati rice, 3/4^th 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.

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.

Cooking time: 40-45 mins.

Serves: 4

Ingredients: 500-550gms curry cut mutton, 3 medium onions, 2 medium potatoes, 1 tomato pureed, 2-inch piece ginger, 6-8 cloves of garlic, 2 fresh green chilies, 4 tbsp oil, 3 tbsp RASOI TATVA Meat Masala , 1 tsp RASOI TATVA Turmeric Powder, 7-8 cups water, Salt as per taste, Coriander leaves for garnish

Method: Step 1: Pressure cook 500-550gms mutton with salt, water & 1 tsp RASOI TATVA Turmeric Powder until fully done Step 2: Finely chop onions. Coarsely crush ginger, garlic & chilli into a paste. Puree tomato. 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 3-5 mins. Mix tomato puree and cook until oil separates. Step 5: Add the cooked mutton to the tomato-onion paste along with 3 tbsp of RASOI TATVA Meat Masala and fried potatoes. Simmer until done. Adjust salt to taste. Garnish with fresh coriander leaves, sliced ginger & chilli. Serve hot with chapati/naan.

Cooking time: 15-20 mins.

Serves: 4

To prepare pani for 100 puris: Ingredients: 1 bunch fresh mint leaves, 4 fresh green chillies, Juice of 2 lemons, 1.5 liters chilled water, 3 tbsp RASOI TATVA Pani Puri Masala, Salt as per taste

Method: Step 1: Grind mint leaves, green chillies into a fine paste. Add juice of 2 lemons to the mixture Step 2: Mix 1.5 liters of chilled water with 3 tbsp of RASOI TATVA Pani Puri Masala and mint leaf paste. Adjust salt to taste. Step 3: Refrigerate for 1 hour. Serve chilled with boiled potatoes, soaked boondi & crisp fried puris.