Indian Blended Spices(Veg)
Butter Paneer Masala Recipe from Badhu’s Butter Paneer Masala
Heat 1 teaspoons butter with one teaspoon oil in a Wok/Kadhai. Add onion, Garlic, Ginger and sauté till it changes color. Add Tomatoes, and Cashew continue the sauté till it becomes soft and mushy in texture. Cool down the whole material completely and grind it to make a paste. Take a woke, add 4 teaspoons Butter, Add Badhu’s Butter paneer Masala and Sauté till the oil starts separating from masala. Add the paste sauté more, Add salt as per the taste. Add cream and Adjust the consistency with ½ Cup of water. Now Add Paneer & Cook. Cover the woke on low heat for five minutes. Sprinkle kasoori methi and mix in lightly. Remove from heat Serve hot, garnished with coriander sprig.
Chhole recipe From Badhu’s Chhole Masala
Heat oil in a pan. Add cumin powder. When they begin to brown & popped, Lower the heat and add Chopped onions, garlic, green chili and ginger. Sauté till onions is mushy & Soft. Now Add Chopped tomatoes and Turmeric Powder. Mix and Sauté till oil begins to separate from the curry. Add coriander powder, 2 tablespoons of water, and let the curry paste simmer for 5-6 minutes until it thickens. add a whole cup of water. Add & Stir chickpeas into the curry. Season with Badhu’s Chhole Masala and salt to taste. Cover and cook for 20 minutes. Serve hot with Bhatura.
Pav Bhaji Recipe From Badhu’s Pav Bhaji Masala
Take a Pan Add 2 tbsp oil, shallow fry 2 tsp garlic paste and chopped onions till soft & Mushy. Add tomatoes, Badhu’s Pav Bhaji Masala, Chilli Powder and salt to taste. Roast. Add boiled vegetables. Mash and cook for 2-3 min. Add a blob of butter and sprinkle chopped coriander leaves. Serve with hot buttered Pav (bread) and chopped raw onions sprinkled with lemon juice.
Pani Puri Recipe from Badhu’s Pani Poori Masala
To prepare the 'Pani' for 50 Poori, grind to paste, 1 cups of Mint Leaves. Add the paste to 750 ml. of water and add Salt to taste. Add 2 tbsp Badhu’s Pani Puri Masala. For added taste, you may add Badhu’s Dry Mango Powder to taste. Refrigerate, strain and serve with chopped boiled potatoes, boiled black chana or soaked salted boondi as fillers in the pooris.
Cauliflower Sabji Recipe from Badhu’s Garam Masala
Pressure cooks cauliflower Florets and sliced potatoes in water. Strain and keep aside. Keep water. Take a pan, add oil, Fry chopped onions till it’s brown. Add Onion Puree, and Ginger Garlic. Sauté the materials for 10 mins. Now Add each of turmeric, tomato puree and sauté. Add cauliflower, potatoes and strained water. Cook till tender. Add salt to taste and 1½ tsp of Badhu’s Garam Masala. Stir, cook for 3 minutes. Remove from fire. Keep covered for 5 mins. Serve hot with roti or chapati.
Papri Chaat Recipe from Badhu’s Chaat Masala
Arrange the papdi on a serving dish. Spread potatoes on it neatly, now spread onions on top. Add a dash of tamarind and green chutney on each papdi. Sprinkle lemon juice & Badhu’s Chaat Masala. Top up with sev, boondi, pomegranate pearls and coriander leaves and serve immediately.
Masala Chana Recipe from Badhu’s Chana Masala
Heat oil in a non-stock pan, add Sliced onions. Roughly chop green chillies and add and sauté for 1-2 minutes. Add ginger-garlic paste and sauté till light golden. Roughly chop tomato and add to the pan. Add dried mango powder, black salt, Badhu’s chana masala powder and mix well. Add coriander leaves and mint leaves and mix well. Transfer the mixture into a mixer jar and grind using boiled gram water as required. Heat another non-stick pan, add boiled gram, ½ cup boiled gram water, ground mixture and allow to boil. Add salt and lemon juice and cook, stirring continuously, for 3-4 minutes. Transfer into a serving bowl and serve hot.
Jal jeera Drink Recipe From Badhu’s Jal Jeera
Grind the mint leaves and coriander leaves with sufficient water into a smooth paste. Add the lemon juice and Badhu’s Jal Jeera masala and mix well. Put ice cubes in two tall glasses. Divide the concentrate equally and top up with soda. Mix well. Serve immediately, garnished with a slice of lemon.
Sambhar Recipe from Badhu’s Sambhar Masala
Pressure-cook the dal in two and half cups of water with turmeric powder and one teaspoon oil for three whistles. Open lid once the pressure has reduced. Mash the cooked dal lightly with a wooden spoon. Soak tamarind in one-cup warm water, extract pulp and set aside. Heat the remaining oil in a thick-bottomed pan. Add mustard seeds. When they splutter add dry red chillies, fenugreek seeds and asafoetida. Stir and add green chillies, curry leaves and drumsticks and cook for one minute on medium heat stirring briefly. Add Badhu’s sambhar powder, salt and one cup water. Reduce heat and simmer for six to eight minutes or till drumsticks are cooked. Add tamarind pulp, boiled dal and simmer for two to three minutes. Serve hot with steamed rice.
Dal Tadka Recipe From Badhu’s Dal Tadka Masala
Heat ghee in a non-stick pan and add cumin seeds. Once they change color, add asafetida and mix. Add garlic and ginger and sauté on medium heat for a minute. Add onions and a pinch of salt and sauté till the onions turn golden brown. Add tomatoes and sauté till they turn pulpy. Add Badhu’s Dal Tadka Masala powder and mix well. Cook for a minute and add the cooked grams and salt. Mix well. Add water if required and bring to a boil. Add lemon juice and remove from heat. Transfer into a serving bowl, garnish with coriander leaves and serve hot.
Rajma Recipe From Badhu’s Rajma Masala
Soak Rajma (kidney beans) for 5/6 hours and pressure cook it. Heat oil in a pan, add grated onions, ginger garlic paste and sauté till the mixture turns golden. Add tomato puree and Rajma Masala, cook till the oil leaves the masala. Add the boiled rajma, chilli powder, turmeric powder and salt to taste. Simmer for a while, Garnish with fresh cream and serve hot with steamed rice or parathas
Masala Tea From Badhu’s Tea Masala
Boil water – Start by bringing the water to a boil over medium-high heat. Add the chai masala spice mix. Mix it in well, with a spoon. Add sugar to taste and mix well. Add the milk and increase the heat to medium-heat. Keep a close watch on the saucepan at this time, as the milk may boil over. Bring the tea to a boil, and reduce heat to medium-low. Let it simmer for 2-3 minutes. Strain chai – Turn off heat and strain the chai into tea cups. Enjoy it hot