MASALE BHAAT (Masala Rice)

MASALE BHAAT (Masala Rice)

Recipe submitted by Spicengel, Vidula Joshi

Ingreditents
½ cup                  Veg oil
1 tsp                    Mustard seeds (Mohri)
1 sprig                 Curry leaves
¼ tsp                   Asafoetida (hing)
5                         Green chilies (slit)
200 gms               Green peas/brinjals cut/any other veg of your choice
3 cups                 Basmati rice washed and left to drain for ½ hrs
¼ cups                Cashew nuts
3 ½ cup               Water
½ cup                  Grated coconut
2 tbsp                  Coriander leaves chopped
½ cup                  Thick creamy curd 

Procedure

• Heat oil in a cooker for about 3 mins. Add mustard seeds. When cracking, add curry leaves, asafoetida and chillies. Stir for a  few seconds. Add vegetables.  Stir fry for about 3 min. Add rice. Stir and fry for about 3 mins. Add Pallavi’s Spices Goda Masala, curd, cashew, water and salt. Stir.
• Bring to full pressure on high heat. Reduce heat and cook for 3 mins.
  Garnish with grated coconut, coriander. Serve with pure ghee for unadulterated pleasure

Preparation Time:  20 mins.
Cooking Time:  20 mins approx.
Serves: 8

Recipe of Rajma (Kidney Beans Curry)

Rajma (Kidney Beans Curry)

Submitted by - Spicengel, Vidula Joshi

Ingredients:
10 gms                   Ginger
12 flakes                Garlic
½ cup                    Veg. oil
3                           Whole dry red Kashmiri chilies
2 large                   Onions grated
3 large                   Tomatoes chopped
2 ½ cps                  Kidney beans soaked overnight or in hot water for 2 hours and drained
 4 ½ cups               Water
1 tsp                      Pallavi’s Spices Goda Masala (PSGM)
1 tbsp                    Pallavi’s Spices Chilly Milly Masala (PSCM)

Procedure

• Grind ginger and garlic into a paste
• Heat oil in cooker for about 3 minutes. Add chillies. Stir for a few seconds. Add onions and fry till golden brown. Later add paste of ginger-garlic. Stir for a few seconds. Add tomatoes, Chilly Milly and salt to your taste. Stirring occasionally cook till tomatoes are pulpy and oil shows separately (approx 4-5 minutes). Add beans, Pallavi’s Spices Goda Masala and water. Stir
• Close the cooker. Bring it to full pressure on high heat. Reduce heat and cook for 20 minutes.
• Remove cooker from the gas. Allow to cool naturally.
• Open cooker. Partially mash beans with back of a ladle till gravy is creamy. Garnish with coriander and mint. Serve hot.

Preparation Time: 10-15 mins.
Cooking Time:  20 mins.
Serves: 3-4

Recipe of Veg Kadhai - व्हेज - कढई (४-५ लोकांसाठी)

व्हेज - कढई (४-५ लोकांसाठी)
साहित्य :
मटार, गजर, ढोबळी मिरची, घेवडा, फ्लोवर, २ कांदे, १ टी स्पून  धने-जिरे पूड, १ टी स्पून आले लसुन पेस्ट, पाव चमचा हळद, २  टी स्पून 'पल्लविज स्पाईसेस' चा चिली मिली मसाला, २ टोमाटो, अर्धी वाटी तेल, मीठ, कोथिम्बिर,
कृती :
प्रथम सर्व भाज्या, कांदे, टोमाटो उभे चिरून घ्य. नंतर तेलात फ्राय करून बाजूला काढा. उरलेल्या तेलात कांदा परतून घ्या. त्यात आले लसूण पेस्ट, धने-जिरे पूड, हळद, 'पल्लविज स्पाईसेस' चा चिली मिली मसाला व टोमाटो टाकून चांगले परतावे. झाकण ठेवून ५ मिनटे वाफ द्यावी. त्या मध्ये तळलेल्या भाज्या टाकून पुन्हा ५ मिनटे शिजवून घ्य. भाजी झाल्यावर चिरलेली कोथिम्बिर टाका. 

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A Facebook timeline announcing website launch of 'Pallavi's Spices' was uploaded for TG to know about this development on April 4, 2013.

Welcome to Pallavi's Spices

Namaskar and a warm welcome to ‘Pallavi’s Spices’

 

Your love for a good and tasty food is the basic reason for our symbiotic association. Sole aim of ‘Pallavi’s Spices’ is to deliver delectable spices prepared with the best ingredients and using a mix of proven traditional and modern techniques to capture the flavor and aroma. Our end user will experience nothing less than ‘simply spicelicious’ taste for every recipe they make using our spices. We believe, that the correct expression of spicelicious taste is not measured in terms of its hotness but on how best a recipe can make one crave for more without being too cruel to taste buds.

At ‘Pallavi’s Spices’, we ensure that the end product retains its authentic natural taste and fragrance above normal expectations. We do not use any preservatives or color in our spices. What you see is absolutely 100% natural and spicelicious to the core. Whether it is using roasted ‘Dhaniya’ or using costly spices, there are no shortcuts and cost cutting measures for delivering the virtues expected from our spices. We have a qualified and competent team of critics including chefs and passionate foodies who guide to create the right mix of all the ingredients ensuring the right flavor goes into the making of your every specialty dish

We, at ‘Pallavi’s Spices’ are sure that our spices will go beyond just delighting your taste bud and make a lasting impression for entertaining no further change in brand loyalty once we enter your kitchen. 

‘Pallavi’s Spices’ wishes every ardent food lover a healthy, tasty and spiced up life.