For cooking tasty Indian cuisines, the use of garlic-gin- ger paste is almost a necessity. How to prepare Garliclinger paste:
Garlic-Ginger Paste: Select fresh good quality 100 gm each garlic and ginger. Peel, wash and cut into small pieces. Put into mixer, add 2-3 green chillies. Grind into fine paste by adding small quantity of water. For convenience, put the paste in an ice tray and keep till frozen Remove the cubes and keep in a box in the freezer.
Please follow step-by-step guidance for cooking best Indian cuisines by using Diplomat's (Home Made) Masaale & Spices.
Recipe for MUTTON ROGAN JOSH
You will require: 1 kg mutton (lamb or goat), 150 ml oil, 250 gm freshly pureed tomato, paste of 100 gms almonds, 250 gms onions - finely chopped, hot water, 6 cubes of ginger-garlic paste, 1 tsp each Diplomat's Haldi Powder & Mirch Powder, 4 tsp Diplomat's Dhania Powder, 2 tsp Diplomat's Korma/Rogan Josh Masaala Powder, salt, freshly chopped dhania leaves,
Step 1: Wash the meat well.
Step 2: Make a paste of 100 gms almonds. How? Put 100 gms almonds in a mixer. Make a smooth paste with some water.
Step 3: Keep 2-3 cups of boiling water ready.
Step 4: Heat 150 ml of oil in a pressure cooker. Add chopped onions and fry till golden brown.
Step 5: Add the ginger-garlic paste and stir for 30 seconds.
Ingredients : Jeera, Kali Mirch, Kali llaichi Dry ginger, Dalchini, Anaardana, Amchur, Dhania, Pudinapatta, Javitn, Lavang, Jaiphal Green llaichi, Pipli.
For cooking tasty Indian cuisines, the use of garlic-ginger paste is almost a necessity.
How to prepare Garlic-Ginger paste: Garlic-Ginger Paste: Select fresh good quality 100 gm each garlic and ginger Peel, wash and cut into small pieces Put into mixer, add 2-3 green chillies. Grind into fine paste by adding small quantity of water For convenience, put the paste in an ice tray and keep till frozen. Remove the cubes and keep in a box in the freezer.
Please follow step-by-step guidance for cooking best Indian cuisines by using Diplomat's (Home Made) Masaale & Spices
Recipe for SAMOSAS
You will require 1/2 kg boiled peeled potatos; 3-4 finely chopped green chillies, 25 gm green Dhania leaves, 50 gm cashew sliced. 25 gm kishmish, 50 gm green peas, 50 gm finely chopped onion, 200 gm maida
Step 1: Cut the boiled potatoes into small cubes and mash a little.
Step 2: Heat 50 gm oil in a fry pan/kadhai. Put 3 tsp jeera.
Step 3: Put chopped onions and fry till translucent.
Step 4: Put 3 cubes of garlic-ginger paste and mix well
Step 5: Remove the pan from fire. Add the mashed potatoes, cashew, resins and green peas, green chillies, chopped dhania
leaves, salt to taste, 1 tsp red chilly powder (if you like).
Step 6: Add 3 tsp Diplomat's Samosa Masaala. Mix well so that all ingredients are mixed properly.
Step 7: Prepare a dough of maida by adding 4 tsp cooking oil, 2 pinches of meetha soda. Add water slowly and prepare the
dough The dough should be kneaded so that it is a little hard.
Step 8: Make medium sized balls of the maida dough. Roll one by one into papad like rounds Use a little oil on the chakla belan
Step 9: Cut the rounds in the middle so that they are half moon shaped. Now fold and make into triangle pockets. Use a little water with your fingers. Fill the pockets with the potato mix & and seal the top well with your fingers using a little water. Do so one by one Grease the surface of a plate with some oil and put the raw samosas on the plate.
Step 10: Heat 500-700 gm cooking oil. Put 2-3 samosas each time and fry till half done. Remove. Put again and fry till golden brown. Serve with Diplomat's Pudina Chatni or tomato sauce.
For cooking tasty Indian cuisines, the use of garlicginger paste is almost a necessity. How to prepare Garlic-Ginger paste: Garlic-Ginger Paste: Select fresh good quality 100 gm each garlic and ginger. Peel, wash and cut into small pieces. Put into mixer, add 2-3 green chillies. Grind into fine paste by adding small quantity of water. For convenience, put the paste in an ice tray and keep till frozen. Remove the cubes and keep in a box in the freezer.
Please follow step-by-step guidance for cooking best Indian cuisines by using Diplomat's (Home Made) Masaale & Spices. Recipe for MASAALA CHANA/PINDI CHANA
You will require: 500 gm kabuli chana, 200 gms onion - finely chopped, 3 cubes of ginger-garlic paste, 1 tsp each Diplomat's Haldi Powder & Mirch Powder, 2& 1/2 tsp Diplomat's Dhania Powder, 2 tsp Diplomat's Chana Masaala Powder, salt, 100 ml oil, freshly chopped dhania leaves.
Step 1: Wash & Soak the kabuli chana in normal water overnight or in warm water for 4 hours.
Step 2: Heat 100 ml of oil in a pressure cooker. Put 1 tsp Jeera till it's light brown then add the chopped onions and stir till golden brown.
Step 3: Add 3 cubes of ginger-garlic paste and stir for 30 seconds.
For cooking tasty Indian cuisines, the use of garlicginger paste is almost a necessity. How to prepare Garlic-Ginger paste:
Garlic-Ginger Paste: Select fresh good quality 100 gm each garlic and ginger. Peel, wash and cut into small pieces. Put into mixer, add 2-3 green chillies. Grind into fine paste by adding small quantity of water. For convenience, put the paste in an ice tray and keep till frozen. Remove the cubes and keep in a box in the freezer.
Please follow step-by-step guidance for cooking best Indian cuisines by using Diplomat's (Home Made) Masaale & Spices.
Recipe for PALAK PANEER
You win require: 1 kg properly washed/clean Palak (spinach), 250 gm paneer, 5 green chillies, 200gm green/ red tomatoes, 100 gm freshly chopped onions, 100 gm cooking oil, garlic-ginger paste, jeera, dhania powder, haldi, Diplomat"s Garam Masaala Powder
Step 1: Make paste of palak in a mixer, add green/red tomato, green chillies and add some water and mix so
that the paste becomes smooth.
Step 2: Cut paneer into cubes and deep fry the cubes till golden brown.
Step 3: Heat 100 ml cooking oil in a pressure cooker/ Kadhai. Put 1 tsp jeera.. Add chopped onions & stir till it turns golden brown.
Step 4: Add 4 cubes of garlic-ginger paste. Stir properly till the water evaporates.
Step 5:Add 2 tsp Diplomat's Haldi Powder, stir for 15 seconds. Add 4 tsp Diplomat's Dhania Powder, salt to taste. Stir for 10 seconds. Pour Palak Paste, Stir well. If you like, add some green peas (Matar).
Step 6 : Now add 2 tsp Diplomat's Garam Masaala Powder. Mix well. Close the fid and cook for 30 minutes on medium heat Open the fid and let out the steam. Cook further and let the water in the mix evaporate.
Step 7 : Now add Paneer cubes. Mix well. Please see when the oil specks start appearing in the mix. Now, Pour the entire mix in a bowl. Add some freshly chopped coriander(dhania) leaves. Serve hot with Rotis/Naans.
Ingredients: Kala Namak, Jeera, Kali Mirch, Dry Ginger, Lavang, Jaiphal, Anardana, Pudina, dhania, Amchur, Ajwain, Lal Mirch, Hing
USAGE: Diplomat's CHAAT MASAALA can be used to prepare delicious fruit chaat and papri chaat, Salad, Lassi, Raita. Or, you can simply add it to a glass of plain hot or cold water to prepare a delightfully refreshing drink.
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