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| Khaman |
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Ingredients:
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Khaman Instant mix & Masala pack, In powder form) Chana dal, Sugar, lodised salt, Sodium bicarbonate, Citric acid.
Note: Please do not use goods if packet is not intact. Keep in a cool, dry place.
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| Instructions: |
• Add 250 ml. water into this mix (Not the masala pack) and make a suitable mixture for khaman and keep it aside for 15 minutes.
• Keep a thali having oily surface in boiling water. Add masala powder given inside this pack and whip the mix well. Pour the mix into thali immediately and steam it for 15 minutes.
• 10 minutes later cut the prepared khaman into small pleces and sprinkle hot oil having dry masala (vaghar).
• For preparing hot oil (vaghar) take 50g of oil and fry it. Add mustard seeds, green chillies, asafetida etc. then pour 100ml. of water or butter milk into hot oil, sprinkle the boiling material on khaman.
• Decorate it with coriander leaves and dry coconut crisp.
Note: Mix the masala powder only at the time of pouring mixture into hot thali |
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| Gulab Jamun |
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Ingredients:
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(Gulabjamun Instant Mix In powder form) Maida, Skimmed milk powder, Hydrogenated vegetable oil, Sodium bicarbonate, Citric acid.
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| Instructions: |
• Add 50ml. of milk into this mix. Knead it gently. Applying a little ghee on your palms, prepare 25 pieces in round shape.
• Take ghee in fry pan and put the pan on low heat.
• Initially fry just one jamun. If it slowly rises to the surface, fry the remaining jamuns. (In case the first jamun comes up fast, allow ghee to cool down a little.) Continue frying till the jamuns become golden brown.
• Soak them in hot sugar syrup for 30 minutes.
To prepare sugar syrup: Dissolve 300g of sugar into 300ml. of water and boil it for 5 minutes. (To make Gulab jamuns tastier, add cardamom and saffron into the syrup.)
Enjoy!
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| Dahiwada |
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Ingredients:
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(Dhahiwada instant Mix In powder form) Udad dal, Mung dal, lodised salt, Sodium bicarbonate, Citric acid.
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| Instructions: |
• Pour 290 ml. water into this mix. Add crushed green chillies to it. Keep it aside for 15 minutes.
• Whip the mixture before frying.
• After frying wadas, dip them into water for 5 minutes.
• Press each wada between two palms.
• Serve wadas with curd. Sprinkle salt, red chilli powder, cumin (jeera) powder, green masala and sweet chutney as per taste.
Note: Please do not use goods if packet is not intact. Keep in cool, dry place.
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| Dhosa |
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Ingredients:
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(Dhosa Instant Mix In powder form) Rice, Udad dal, Maida, lodised salt, Citric acid, Sodium bicarbonate.
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| Instructions: |
• Add 350ml. water into this mix and whip it. Keep it aside for 15 minutes.
• Whip the mixture before preparing Dhosa.
• Apply oil on a flat pan to make Dhosa of your required size.
• Apply first wet cloth to the pan and then oil after each Dhosa.
• Put well cooked onion, potatoes or banana masala on each Dhosa and roll it to make it even more delicious.
Note: Please do not use goods, if packet is not intact. Keep in cool and dry place.
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 Dalwada |
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Ingredients:
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(Dalwada instant Mix In powder form) Mung dal, lodised salt, Sodium bicarbonate Citric acid. |
| Instructions: |
• Prepare loose mix by adding this mix into 190ml. water.
• Crush green chillies, ginger, coriander leaves, and garlic. Add it to the mix and whip. Keep it aside for 15 minutes.
• Whip the mix once more before frying.
• Dip fry it in hot oil at a consistence degree of temperature.
• To make Dalwada tastier, use fried green chillies and chopped Onion.
Note: Please do not use goods, if packet is not intact. Keep in cool and dry place. |
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