Sougandika Farm Products Private LimitedAdimali, Kerala | IndiaMART Member Since: 2009 |  |
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| ProductsMEAT CURRY WITH GARAM MASALA NGREDIENTS Any Meat Sougandika Versatile Garam Masala Powder of: 1. Coriander 2. Black Pepper 3. Red Chilly 4. Turmeric 5. Salt To Taste Onion Slices Garlic Ginger Chopped Sliced Tomato Green Chilly Splits Oil 1 kg : 1to 2 tbs : 3 tbs : tbs : 1 tbs : 1 tbs : 4 nos : bulb : tbs : 1 no : 4 nos : 3 to 4 tbs METHOD: First, cook the meat, marinated with ingredients 1 to 5. Heat ingredients 6 to 10 in oil for 3 to 5 min. and add GARAM MASALA to the mixture. Heat the same for another 2 to 3 min. Add cooked meat to the mixture and saut for 5 to 7 min. then serve hot. Fish Fry Ingerdients fish piece vinegar sougandika fish fry seasoning salt : 1 kg ( as per size) : 2 tbs : 4 to 5 tbs. : to taste method: make gashes in fish pieces and allow draining water. Make a paste of fish fry seasoning by adding vinegar and salt. Rub the paste in fish pieces, covering fully and marinate the same for 2 hrs. (best results, if "chilled" in a refrigerator). Fry the marinated fish pieces in oil till reaches the red colour. Serve hot with garnishes/ chilly sauce/ onion salad. MUTTON PRODUCTS Mutton Meat Mutton Curry Cut Boneless Mutton Mutton Sausage Mutton Cutlet Mutton Samosa Mutton Rolls Mutton Balls Mutton Lumbia Mutton Burger Mutton Special Cuts Mutton Curry Mutton Meat Mutton Curry Cut Boneless Mutton Mutton Sausage Mutton Cutlet Mutton Samosa Mutton Rolls Mutton Balls Mutton Lumbia Mutton Burger Mutton Special Cuts Mutton Curry Mutton Meat Mutton Curry Cut Boneless Mutton Mutton Sausage Mutton Cutlet Mutton Samosa Mutton Rolls Mutton Balls Mutton Lumbia Mutton Burger Mutton Special Cuts Mutton Curry Mutton Meat Mutton Curry Cut Boneless Mutton Mutton Sausage Mutton Cutlet Mutton Samosa Mutton Rolls Mutton Balls Mutton Lumbia Mutton Burger Mutton Special Cuts Mutton Curry Meat Curry Beef / buffalo meat pieces sougandika versatile meat masala onion sliced ginger chopped oil garlic sliced tomato vinegar salt to taste few curry leaves RABBIT PRODUCTS Frozen Rabbit Meat Rabbit Sausage Rabbit Curry Cut CHICKEN CURRY INGREDIENTS Chicken pieces Sougandika Versatile Chicken Masala Onion sliced Ginger chopped Garlic Green Chilly Slits Oil Tomatoes chopped Salt to taste Few curry leaves : 1 kg : 4 tbs : 4 nos : 2 tbs : 1 bulb : 3 nos. : 3 tbs : 2 nos METHOD: Marinate chicken pieces with 2 tbs. of curry masala and keep for 30 mts. Heat onion in oil separately and add ginger and garlic paste with balance masala, soaked in water to make a mixture. Add chicken pieces, tomatoes & curry leaves. Cover and cook for 1/2 an hour in low fire. If necessary add coconut milk for thick gravy. Serve hot with garnished coriander leaves, if needed. VERSATILE CURRY MASALAS Meat Masala Chicken Masala Mutton Masala Garam Masala Fish Curry Masala Sambar Powder Rasam Powder Pickle Powder MUTTON CURRY INGREDIENTS Mutton / Chevon meat pieces Sougandika Versatile Mutton Masala Sliced Onion Garlic Chopped Ginger Sliced tomato Green Chilly slits Oil Sliced potato Salt to taste Few curry leaves : 1 kg : 4 tbs : 4 nos : 1 bulb : 2 tbs : 2 nos : 3 nos : 3 tbs : 1 no METHOD: Heat oil and saut onion, curry leaves, green chilies, potato, paste of garlic and ginger for 5 minutes. Add meat, tomato and masala in the mixture and saut for another 5 minutes. Cook for 7 to 10 minutes in pressure cooker and serve hot with garnished coriander leaves. FISH CURRY NGERDIENTS Fish piece Ginger Slices Garlic Slices Green Chilly slits Curry Leaves Crushed Cambodge (Kudampuli) Coconut Oil Mustard Water Salt Fish curry Masala : 1 Kg ( as per size) : 1 tbs : 1 bulb : 4 nos : 2 stem : 1 piece( 10 gms) : 4 tbs : 1 tsp : 2 cups ( 400 ml.) : to taste : 6 to 8 tbs METHOD: Splutter Mustard in oil; add curry leaves and Ginger, Green Chilly, Garlic & Saut for few minutes. Make a paste of Fish Curry Masala and Salt in little water and add with Fish pieces & Cambodge and add to the mixture with two cups of water. Cook in low flame for 15 to 20 mts. and serve hot. CHICKEN FRY INGERDIENTS 1. Chicken meat - cuts to size 2 Vinegar 3. Egg 4. Salt 5. Sougandika Chicken Fry Seasoning : 1 Kg. : 2 tbs : 1 No. : to taste : 4 to 5 tbs. METHOD: Make gashes in chicken meat and allow draining water. Make a paste of Chicken Fry Seasoning by adding vinegar, egg and salt. Rub the paste to chicken Meat pieces, covering fully and marinate the same for 2 hrs. [Best results, if chilled in a refrigerator] Fry the marinated Chicken meat pieces in dalda till reaches the red colour. Serve hot with garnishes/Chilly sauce. THANDOORI CHICKEN NGERDIENTS Full chicken meat Plain yoghurt Lime juice Salt Sougandika Thandoori Chicken Seasoning : About 1 Kg. : cup. : 2 tsp. : to taste : 4 to 5 tbs. METHOD: Cut the chicken in to 4 pieces. Make gashes all over the pieces. Smear lime juice all over and keep for an hour. Mix the Thandoori seasoning and salt with; yoghurt marinade. Cover and leave for 4 hrs. Preheat the oven to 200oC. Put the Chicken in the roasting pan in the oven. Spoon all the marinade from the bowl over the chicken. Roast for 1 hr., basting frequently with the drippings in the pan. Serve hot. Or can be grilled in Thandoori Oven and Serve hot with garnishing. Value Added Tea & Coffee Masala tea cardamom tea chocalate tea vanilla tea lime tea green tea leaf tea premium dust tea super dust tea broken orange peoke tea supreme broken orange peoke tea ginger coffee spices cofee VERSATILE SEASONINGS Chicken Fry Seasoning Chilly Chicken Seasoning Thandoori Chicken Seasoning Fish Fry Seasoning Poultry Products Broiler chicken chicken curry cut spring chicken chicken sausage chicken pepperoni sausage chicken salami chicken 'n' ham chicken meat ball chicken cutlet chicken samosa chicken meat roll chicken burger chicken meat pickle dried chicken wings spiced chicken fry chicken curry japanese quail japanese quail curry spiced japanese quail fry turkey turkey curry cut turkey curry duck duck curry cut duck curry guini fowl guini fowl curry cut guini fowl curry MANGO PICKLE INGERDIENTS Mango Garlic Gingelly Oil Ginger slices Green chilly Curry leaves Mustard Sougandika Versatile Pickle Powder : 1/2 Kg : 15mg : 25 ml : 10 gms : 4 nos. : few nos : 15gms : 5 tbs METHOD: Wash and cut 1/2 kg Mangoes into small pieces and mix with Salt to taste and keep it for three hrs. When the water comes out add INSTANT PICKLE POWDER and mix well. Splutter mustard in Gingelly oil and saut Ginger slices, Garlic, Green chilly Slices, Curry leaves in the oil and mix with the mangoes well. Allow it to cool and transfer to a clean bottle. GROUND SPICES Chilly Powder Turmeric Powder Coriander Powder Black Pepper Powder Mace Fenugreek Nutmeg Star anise Dry Ginger Cloves Cardamom Buffalo Bits Buffalo Bits Buffalo Curry Cut Buffalo Biriyani Cuts Meat Mince Masala Sausage Meat Sausage Meat Cutlet Meat Samosa Meat Rolls Meat Balls Meat Lumbia Meat Burger Meat Pickle Dried Meat Meat Curry Buffalo Tenderloin Buffalo Special Cuts Beef Bits Beef Curry Cut Beef Biriyani Cuts Beef Mince Beef Sausage Beef Cutlet Beef Samosa Beef Rolls Beef Balls Beef Lumbia Beef Burger Beef Pickle Dried Beef Beef Curry Beef Tenderloin Beef Special Cuts Veal Bits Veal Curry Cut Veal Mince CHILLI CHICKEN INGERDIENTS Chicken meat pieces cut into 1 inch size Vinegar Egg Wheat flour Cooking oil Tomato sauce Soya sauce Onion sliced Capsicum sliced Sugar powder Soup stock Sougandika Chilli Chicken Seasoning Salt to taste. : 1 kg : 1 tbs : 2 nos : 3 cups : 2 tbs : 2 tbs : 1 tbs : 4 cups : 1 cups : 1 tbs : 3 cups : 4 to 5 tbs METHOD: Beat the egg, add salt, wheat flour, and mix well. Coat the water drained meat pieces uniformly with the mix. Allow to stand for one hour. Fry in the oil until brown. Remove the meat pieces from the oil and reserve. Saut the sliced onion and capsicum in cup of fresh oil, until softened. Add 3 cups of soup stock and bring to boil. Add the chicken pieces and cook for 10 minutes. Add the sauces, vinegar, sugar powder, and continue boiling for 5 minutes. Mix chili chicken seasoning with cup of soup stock to make a paste and add the mix to the contents of the pan. Mix well; remove from fire after 2 minutes. Serve hot. SAMBAR INGERDIENTS Toordal Tamarind Veg. Oil Sougandika Sambar Powder Mustard Garlic Curry Leaves Sized Vegetables Drumstick, Lady's Finger, Ash gourd, Potatoes Broken red chilly Salt to taste : 100 gms : Size of a lime : 15ml : 3 tbs : 1/2 tsp : 10 gms : Few No : 50 gms each : 2 Nos. METHOD: Cook the toordal & keep, soak tamarind in 1/2 cut of water and strain the same. Cook the sized vegetables with toordal, add the dissolved SAMBAR POWDER (in little water), add tamarind water & salt, and allow the mixture to boil. Splutter mustard seeds in oil & add curry leaves & broken red chilly and stir well & add to the mixture to make SAMBAR RASAM INGERDIENTS Tomatoes Tamarind Water Oils Sougandika Rasam Powder Mustard Garlic Salt : 4 nos : Size of a lime : 4 cups : 2 tbs : 4 tsp : 1 tsp : 10 gms : to taste METHOD: Cook the tomatoes in a cup of water and strain by rubbing hard through a sieve or if, using tamarind, dissolve in a cup of water and strain the same. Crush the garlic and add all these to 3 cups of water and boil. Add RASAM POWDER and salt to the boiling water, stir well, and remove from fire. Splutter mustard seeds in oil and add in the prepared Rasam and use. Add coriander leaves for better taste. |
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