Recipe
Indian-style mashed potato fries
food Food type Main Ingredients Take time Serve India Rice and flour Potatoes and beans 40 minutes 1 place ingredient 2 medium potatoes (potato mixture) 1 tbsp. crushed garlic, ginger, coriander, mixed together (potato mixture) A little Aero brand soybean oil (potato ingredient) 1/4 teaspoon mustard seeds (potato mixture) 2 green chillies, chopped (potato mixture) 3/4 leaves curry leaves (potato mixture) 1/4 teaspoon turmeric powder (potato mixture) 1/2 cup Chickpea Flour, Mahal Brand (Bread Mix) 1/4 teaspoon turmeric powder (for batter) 1 teaspoon Indian chilli powder (for batter) A little cumin powder (ingredient for batter) A little salt (ingredient for batter) Preparation Boil medium sized potatoes. Mash the potatoes and add the crushed garlic, ginger and coriander. Add Aero salt. Heat a pan with Aero brand soybean oil, add mustard seeds, chopped green chili, curry leaves, turmeric powder, mix well. Mix with the prepared mashed potatoes and mix until smooth. Then form into balls and set aside. Mix the chickpea flour, Rang Mahal brand, add turmeric powder, Indian chilli powder, cumin powder, salt, add water and mix well. Take the shaped potatoes and coat them in the flour prepared in step 4. Put it in a pan and fry it in oil until it turns yellow. Arrange on a plate and serve with mint sauce.
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Jalfrezi Chicken
food Food type Main Ingredients Take time Serve India curry chicken 40 minutes 1 place ingredient 400-500 grams of diced Aero brand chicken breast 1 cup Jalfrezi sauce, Mahal brand 3-4 teaspoons of Aero brand whipping cream 50 grams butter 1/2 cup chopped coriander Preparation Heat a pan with butter, add diced Aero chicken breast and stir-fry. Melt the Jalfresco sauce in hot water for 25 minutes, then pour it into the pan with the fried chicken. When it boils, add Aero brand whipping cream and mix well. Scoop into a serving dish, top with a little whipped cream, garnish with coriander and serve.
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Indian Chicken Biryani
food Food type Main Ingredients Take time Serve India Rice and flour chicken 45 minutes 3 places ingredient 2-3 tablespoons ghee or Indian butter 2-3 cloves 3-4 sticks of baked cheddar 2-3 bay leaves 3-4 pieces black cardamom 2-3 pieces green cardamom 2 cups Basmati rice, Mahal brand 200 grams of skinless chicken breast, Aro brand 1 tablespoon finely ground garlic, ginger and coriander 1 teaspoon turmeric powder 2 teaspoons Indian chili powder 2 teaspoons garam masala powder 2 tablespoons of aro brand lime juice 1/2 cup plain yogurt, Aro brand A little bit of salt 2-3 tablespoons ghee or Indian butter 2 pieces of star anise 2-3 bay leaves 1 cup chopped onion 2 shallots, chopped 3-4 tomatoes, finely chopped 1 teaspoon coriander powder A little bit of plain water A little bit of salt A little fried shallots 1/2 cup chopped coriander 1 teaspoon saffron Preparation Wash Basmati rice, Mahal brand, and soak it for 15-20 minutes. Divide the water into portions and soak it with saffron. In a pot, add oil or ghee. Stir-fry cloves, allspice sticks, bay leaves, black cardamom, green cardamom, basmati rice and water. Mix well. Season with a pinch of salt. Simmer for about 30 minutes. Cut skinless chicken breast into cubes and mix with garlic, ginger, finely ground coriander, turmeric powder, chilli powder, garam masala, lemon juice and plain yogurt, with a pinch of salt. Marinate for 1 hour. Heat a pan with ghee or oil, star anise, bay leaves, cinnamon sticks, black cardamom, cloves, chopped onion, chopped shallots, finely chopped tomatoes, Indian chilli powder, coriander powder, garam masala. Stir-fry for about 1 minute, then add the marinated chicken and a little water. Season with a little salt. Place the washed and soaked rice in a pot. Add the stir-fried chicken on top of the rice, followed by the fried shallots, chopped coriander, and the saffron-soaked rice. Sprinkle with chopped coriander. Cook over low heat for 10 minutes. Ready to serve
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Mint Sauce
food Food type Main Ingredients Take time Serve India Soup / Curry / Clear Soup vegetable 10 minutes 2 places ingredient 1 cup coriander leaves 1 cup mint leaves 4-5 pieces of peeled and sliced ginger 3-4 green chillies 2 teaspoons of aro brand lemon juice 1 teaspoon cumin seeds Salt (a pinch) 3 tablespoons of plain yogurt, Aro brand 30 ml. plain water Preparation Prepare ginger by peeling and cutting into slices. Chop coriander leaves, mint leaves, green chili, aro brand lime juice, cumin seeds, a little salt, then add water and aro brand plain yogurt. Blend all ingredients until smooth. Ready to serve
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Indian rice crackers
food Food type Main Ingredients Take time Serve India Rice and flour Flour and bread 10 minutes 2 places ingredient 5-7 sheets of Pappadum, Mother's recipe brand 1 tbsp sweet mango chutney 1 cup coriander leaves (Mint Chutney Ingredients) 1 cup mint leaves (Mint Chutney Ingredients) 4-5 pieces peeled and sliced ginger (Ingredients for Mint Chutney) 3-4 green chillies (Mint Chutney Ingredients) 2 teaspoons aro lime juice (Mint Chutney ingredient) 1 teaspoon cumin seeds (Mint Chutney ingredient) A pinch of salt (Mint Chutney ingredient) 3 tablespoons aro plain yogurt (Mint Chutney ingredient) 30 ml. Water (Mint Chutney Ingredients) Preparation Mint Chutney Prepare ginger by peeling and cutting into slices. Chop coriander leaves, mint leaves, green chili, aro brand lime juice, cumin seeds, a little salt, then add water and aro brand plain yogurt. Blend all ingredients until smooth. Grilling Papadum 1. Grill the Pappadum sheets on both sides on a pan. 2. Ready to serve with Mint Chutney and Sweet Mango Chutney.
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Spinach Yogurt Raita
food Food type Main Ingredients Take time Serve India Soup / Curry / Clear Soup vegetable 10 minutes 2 places ingredient 1 cup frozen spinach leaves, aro brand 15 grams of soybean oil, aro brand 1 teaspoon cumin seeds 1 red or green chili, finely chopped 1 piece chopped onion 1 teaspoon Indian chili powder A little bit of salt, aro brand 1 cup plain yogurt, aro brand Preparation Boil frozen spinach leaves, Aro brand, in hot water to soften the vegetables, then squeeze out the water and blend until smooth. Heat oil and fry cumin seeds, finely chopped red or green chillies, then add chopped onion and fry until fragrant and translucent. Add the Indian chili powder and the blended spinach and stir-fry. Season with a little salt and stir to combine. Scoop into a bowl and mix with plain yogurt. Mix until well combined. Ready to serve
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Bulgogi Pork Ribs, Hot Plate
food Food type Main Ingredients Take time Serve Korea Meat dishes pig 30 minutes 1 place ingredient 100 grams of bulgogi sauce, Aro brand 1 tablespoon oil 400 grams pork ribs 1 teaspoon light soy sauce 1 teaspoon oyster sauce 1/4 teaspoon peppercorns 750 ml. plain water 100 grams of onion 20 grams of chopped Japanese green onions 50 grams of mozzarella cheese 5 grams chopped green onions 2 grams of roasted white sesame seeds Preparation Heat a pan with oil, stir-fry pork ribs until browned, then add bulgogi sauce, season with soy sauce, pepper, oyster sauce and add onion, continue to simmer until the soup starts to thicken and the pork ribs are tender. Heat a hot pan over a hot flame, then place the pork ribs on the hot pan, place the chopped Japanese onion, sprinkle with cheese and chopped green onion, and serve with rice, side dishes and fresh vegetables.
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Grilled Chicken Burrito with BBQ Sauce
food Food type Main Ingredients Take time Serve Western food Snacks chicken 30 minutes 1 place ingredient Wrapping paper or foil (for making 1 burrito) 400 g Deeley BBQ Sauce (Grilled Chicken) 50 grams of skinless chicken breast (grilled chicken) A little coarsely ground black pepper (grilled chicken) A little salt (grilled chicken) 20 grams of pomas, olive oil (grilled chicken) 50 grams of onion (fried bell peppers) Tri-color bell peppers (fried bell peppers) 30 grams of olive oil (for fried bell peppers) A little salt (fried bell peppers) A little coarsely ground black pepper (fried bell peppers) 20 grams chopped onion (salsa) 10 grams minced garlic (salsa) 400 grams diced tomatoes (salsa) 10 grams chopped basil leaves (salsa) Olive oil (salsa) Salt (Salsa) Coarsely ground black pepper (salsa) 1 lime (salsa) 1 sheet Deli Sun Original Flatbread (For 1 Burrito) 25 g Deeley BBQ Sauce (Makes 1 Burrito) 5 grams aro mayonnaise (for 1 burrito) 10 grams of Romaine lettuce (for 1 burrito) 0 grams Grilled Chicken (For 1 Burrito) 15 grams fried bell peppers (for 1 burrito) 10 grams HoReCa shredded cheddar cheese (for 1 burrito) 10 grams of salsa (makes 1 burrito) Pomace Olive Oil (for grilling) (Makes 1 burrito) Preparation grilled chicken Marinate the chicken with salt, pepper and BBQ sauce for at least 30 minutes. Heat a pan, add olive oil, and grill the chicken until it is browned and cooked through. Cut the chicken into thin pieces and set aside. Stir-fried bell peppers Heat oil in a pan, add onion and bell pepper. Season with salt and pepper. Stir-fry until bell pepper is soft and cooked. Scoop up and set aside. Salsa Mix everything together. Assemble 1 burrito Place the dough sheet on top and spread with BBQ sauce and mayonnaise. Top with Romaine lettuce, grilled chicken, sautéed bell peppers, salsa and shredded cheddar cheese. Wrap it into a cylinder shape. Heat a pan, add olive oil, and grill the burritos until golden brown. Served with salsa.
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Crab wearing a sarong
food Food type Main Ingredients Take time Serve Thai Snacks crab 30 minutes 1 place ingredient 10 pieces aro frozen imitation crab meat 70 grams aro vermicelli 25 grams of oil for frying 30 grams aro mayonnaise (dipping sauce) 30 grams of ready-made seafood dipping sauce (Emperor) (dipping sauce) Preparation Soak the vermicelli in water until soft. Soak the softened rice vermicelli in hot water for 2-3 minutes, then rinse and drain. Cut the crab sticks in half crosswise and wrap with vermicelli. Heat oil in a pan over medium heat. Put the prepared crab sticks in the frying pan until they are colored. Scoop up and serve with dipping sauce.
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Indian tea
food Food type Main Ingredients Take time Serve India drink Milk and cheese 10 minutes 3 places ingredient 5-6 green cardamom pods 1 inch ginger 1/2 teaspoon masala for tea 1/2 cup fresh milk 2 tablespoons tea powder 3 cups water 2 teaspoons sugar Preparation Roughly chop the ginger and pound the green cardamom until slightly crushed. Add water to a pot, add green cardamom and ginger, then add the tea masala. Wait for the water to boil, add tea powder, milk and masala spices. Boil everything together and add sugar. Then filter the boiled tea to get only the liquid. 5. Ready to serve.
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Indian spices
food Food type Main Ingredients Take time Serve India side dish other 30 minutes 1 place
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Dal curry
food Food type Main Ingredients Take time Serve India curry Potatoes and beans 30 minutes 4 places ingredient 1 cup dal 1/2 teaspoon turmeric powder 1 tablespoon Indian ghee 1 teaspoon mustard seeds 1 teaspoon coriander powder 3-4 pieces of finely chopped garlic, finely chopped garlic 2 green chillies, chopped A few curry leaves 1/2 teaspoon turmeric powder 1 medium onion, finely chopped 1 tomato, finely chopped 2 teaspoons Indian chili powder 30 ml. plain water A little chopped coriander A little bit of salt Preparation Boil the dal and turmeric powder for about 15 minutes until cooked, then blend it. Put ghee in a pan and heat it. Saute mustard seeds, coriander powder, finely chopped garlic, chopped green chillies. Followed by a few curry leaves, turmeric powder, finely chopped medium onion, finely chopped tomatoes. Stir-fry together, then add the prepared Indian chilli powder and dal and stir-fry until well combined. Add water. Add Indian chilli powder again, add a little chopped coriander, season with salt and turn off the heat. Ready to serve
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