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Breakfast Recipe: Cauliflower Paratha
Ingredients: DOUGH: 4 cup Teer Atta 1 to 3 cups cold water 3/4 cup ghee CAULIFLOWER FILLING: 2 tablespoon ghee 1 tablespoon finely chopped fresh ginger root 1 teaspoon finely chopped garlic 1/2 cup finely chopped onions 1 teaspoon turmeric 1/8 teaspoon ground hot red pepper 1 medium cauliflower, trimmed, and coarsely chopped 1 tablespoon finely chopped fresh hot green chili 1 teaspoon ground cumin 1 teaspoon Teer Iodized Salt 6 to 8 tablespoons ghee Preparation: DOUGH: In a small bowl, combine the whole-wheat flour and 1/4 cup of the ghee. With your fingertips rub the flour and ghee together until they look like flakes of coarse meal. Pour...
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Breakfast Recipe: Keema Paratha
Serves: 9 Persons Ingredients: Filling: 8 oz or 1/4 kg. Keema (minced meat) 2 green chillies few coriander leaves 1 teaspoon ginger 2 garlic flakes 2 teaspoons ground cumin seeds Salt to taste 1 cup water Preparation: Cook minced meat with water chopped ginger and garlic till tender and dry. Mix chopped green chillies, coriander leaves ground cumin and salt. Fill it in parathas. Covering: 3 cups Teer wheat flour 1/2 teaspoon Teer salt 3 teaspoon ghee 1 cop melted ghee Water as required for kneading Preparation: Knead sifted flour and salt with ghee and water till soft dough, keep it covered for 25 minutes. Divide into 9 portions. Pre...
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Breakfast Recipe: Spinach Paratha
Ingredients: 3 cups of Teer Flour 1 large bunch spinach coarsely chopped (approximately 1 lb or 500 gms) 1 tsp coriander powder 1 tsp cumin powder 1/2 tsp red chilli powder 1/4 tsp asafetida powder 1/2 tsp turmeric powder Teer Salt to taste Ghee (clarified butter) to pan-fry the parathas Preparation: Grind the spinach into a fine paste in your food processor without any additional water. Add the coriander, cumin, red chilli, asafetida and turmeric powders, salt, garlic paste to the flour. Add the spinach also and mix all together, kneading to form a medium-soft, smooth dough. Add some more whole wheat flour if the dough is too soft. Keep the dough aside in ...
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Dinner Recipe: Chana Dal and Lamb Curry
Ingredients: 250g Teer Chana Dal 6 Teer Soybean Oil 1kg cubed lamb 2 tsp grated root ginger 2 tsp grated garlic 1 tsp turmeric 2 tsp chilli powder 2 tsp garam masala 3 onions, grated 4 tomatoes, chopped salt to taste 1 tsp caster sugar 200g yoghurt 1 tbsp finely chopped fresh coriander Preparation: Soak the channa dal for 2 hours in plenty of water. Drain, and boil the Chana in fresh water till tender, but not overcooked. Drain and set aside. Heat the oil in a large frying pan over medium high heat. Add the lamb and fry until well browned. Add the ginger, garlic, turmeric, chili powder, garam masala, onion and tomato. Reduce heat to medium low and simmer until the...
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Dinner Recipe: Chicken and Coconut Curry
Ingredients: 1 small chicken breast cut into small pieces 2 pinches of Spanish saffron, ADDED TO 3/4 cup of hot milk (allow to sit) 2 tablespoons coconut milk 2 tablespoons of 35% cream 1 teaspoon fresh crushed ginger 4 crushed garlic cloves chicken stock fresh coriander Teer salt ground tumeric ground black pepper ground red chillies 1/2 teaspoon garam masala 3 teaspoons 100% vegetable oil Preparation: Heat pan and add oil, ginger, and garlic. As soon as ginger and garlic begin to get brown lift the pan from the stove. Add salt, pinch of ground turmeric, black pepper, ground red chilies and garam masala. Add chicken and cook over low heat. Add coconut milk, cream, and 2 ...
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Dinner Recipe: Chicken Coconut Curry
Ingredients: Serves six; yields about 1/4 cup spice mix. For the curry spice mix: Oil 1 tablespoon coriander powder 1 tablespoon fennel powder 1 teaspoon jeera seed (1 teaspoon ground) 4 cloves (1/4 teaspoon ground) 2 cardamom pods (1/4 teaspoon ground) 1/2-inch stick of cinnamon (1/2 teaspoon ground) 1/2 teaspoon black pepper 1/2 tablespoon ground turmeric 1 teaspoon Naga/bombay chili paste For the coconut milk: 1 cup shredded, unsweetened coconut 2 cups boiling water For the curry: 1 clove garlic, minced 1-inch piece of ginger, minced 3 onions, sliced thin 3 potatoes, diced in 1/2-inch cubes ...
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Dinner Recipe: Tomato Rice
Ingredients: Tomatoes medium size: 4 Nos Chopped lengthwise Basmati Rice: 1 Cup One small Onion: Chopped lengthwise Ginger finely chopped: 1 teaspoon Teer Salt to taste Chilli Powder: 1 tsp Dhani Powder: 2 tsp Jeera Powder:1 tsp Tumeric powder: 1/2 tsp Garam Masla Powder:1 tsp Oil: 3 tbsp Fresh Coriander for Garnishing Preparation: Cook the Basmati Rice & let it Cool. Heat the Oil in the Pan & add mustard seeds. When it starts spluttering add onions, fry till translucent. Add ginger, tomatoes , salt, tumeric & keep stirring. When everything is mixed together add all the dry masala powders. Let it cook; keep stirring frequently. When t...
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Lunch Dish: Different Dal
Ingredients: Lentils Onion Garlic Ginger Red Chili Powder Turmeric Powder Coriander Powder Oil Salt to taste Preparation: Heat a little oil in a pot, and then add the ginger, garlic and onions. Add the washed and moist lentils. Then fry until slightly brown. After this add the turmeric, chili and coriander powder. Then add water and salt to taste.
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Lunch Dish: Fish Dopeaja
Ingredients: Fish (preferably small, cut into small pieces) 1 cup Sliced onions: 1/2 cup Chilli powder/paste (red) 1 tsp Turmeric powder/paste 1 tsp Onion paste 2 tbsp Ginger paste 1/8 tsp Pepper paste 1/4 tsp Coriander Leaves finely chopped Onion leaves 2 tbsp Oil 1/3 cup Teer Salt 1 tsp Tomato 2 (medium size) Preparation: After heating the oil, add all the powder/paste spices and fry for a couple of minutes. You might add a little bit of water if you are using powders only. Make sure you don't burn the spices. Include the onion pastes. Add the shredded onions and the fish. Add 1/2 cup of water and the salt. Cover the dish and medium-hi heat. When the ...
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Lunch Dish: Fish in Mustard Oil
Serves: 4 Persons Preparation time: 1 hour Ingredients: 1/2 kg fish, sliced 3 potatoes, sliced 2 onions, sliced 2 green chilies 1 tsp turmeric powder 1/2 cup coriander leaves, chopped 100 gms mustard oil, heated and cooled Teer Salt to taste Preparation: Mix the onions, potatoes, chilies, turmeric and salt with the fish. Put all these in a pan with the mustard oil and just enough water. Cook on a low heat, stirring carefully without breaking the potatoes and the fish slices. Cook gently until the fish is cooked and is brown in color and when it is done, remove from heat. Garnish with chopped coriander leaves and serve hot.
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Snack: Cauliflower Delight
Ingredients: 1 head cauliflower, broken into small florets 1 egg 2 teaspoons milk 1 cup bread crumbs 4 cups oil for deep frying Preparation: Place cauliflower into a pan of lightly salted boiling water. Cook for 5 to 8 minutes, or until tender. Remove from heat, drain and cool. Heat oil in a deep-fryer up to 365 degrees F (180 degrees C). In a small bowl, whisk together the egg and milk with a fork. Place cracker crumbs in a shallow dish. Dip cauliflower in the egg mixture then roll in cracker crumbs. Fry coated cauliflower in the hot oil until golden brown. Drain on paper towels.
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Snack: Dal Puri
Ingredients: 1 cup Teer Atta 1/2 cup Black Gram Dal (urad dal) 2 Red Chilies 1/2 tsp Cumin Seeds 2 Cardamoms 2 Cloves 1/2" piece Cinnamon 1/5 cup Water Teer refined Soybean oil to fry Teer Iodized Salt to taste Preparation: Rub 1 tsp oil into the wheat flour. Add 1/2 tsp salt to the wheat flour. Make soft dough using small amounts of water. Set aside the dough for 25 minutes, covered with a wet cloth. Soak black gram dal for atleast one hour and grind to make a paste. Add very little water if required to make a paste. Grind together red chilies, cumin seeds, cardamom, cloves and cinnamon and keep aside.Heat 1 tbsp of oil in a fry pan. Add the ...
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Snack: Piaju
Ingredients: 1 pound red lentils 2 white onions finely chopped 1 teaspoon Teer Iodized salt 1 teaspoon freshly ground black pepper 2 small green chili peppers finely chopped 1 teaspoon ground coriander Preparation: Soak lentils in cold water for one hour. Drain and pat dry with papers towels then blend in blender (2 cups at a time). Add onions, salt, pepper, chilies and coriander. Mix all ingredients and drop by spoonfuls in hot oil and fry until golden brown. Serve warm.
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Snack: Semolina Biscuits (Suji Biscuits)
Ingredients: 200g Teer Vanaspati 200g Teer Refined Sugar A pinch of Teer Iodized salt 1 Teaspoon of Soda Bicarbonate 350g Teer Suji Preparation: Use a wooden spatula to mix Vanaspati and sugar into a creamy texture. Put in the salt and mix well. Add semolina a little at a time and keep adding until the texture is soft and non-sticky. Roll the mixture approximately one cm thick and cut that with a cookie-cutter. If you don't have a cookie-cutter you can just cut the dough into small even cubes. Place the cookies on a greased tin and bake in the oven at 170 degree centigrade for about 15 minutes. Once the cookies are baked, place it on a rack to let it cool before removing ...
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