Recipes

FUSION RECIPES

If your husband raves about the fabulous Samosas his mother makes... and your children always drool over the superb pav bhaji at your neighbour's place, it's time you showed them what you can do! It's quite simple, really. Provided you have Abhhisray and the tips and pointers on how to use its blends to make a variety of dishes you never thought possible... all in your very own home. 

So, what will it be? Samosas or Batata Wadas... Dum Aloo or Dosas... Papdi Chaat or Methi Parathas... You can prepare anything - with ease, with confidence, knowing it will turn out just right. So go ahead, discover the joy of trying out a new recipe every day, every week, week after week, and having it turn out perfect, every single time!

Join the party and show everybody what's cooking! 

Amritsari Pindi Chhole

PREPARATIONS

• Soak chickpeas overnight/ 8 hours.

• Pressure cook in 4-5 cups of water + tea bags + salt.

• Remove and strain.

• Fry paneer and keep aside. Mix all powdered masalas in a bowl. Heat oil in a pan.

• In another kadhai, spread the chickpeas along with water, evenly. Add paneer.

• Add onions, tomatoes, ginger and green chillies.

• Spread the masala over them.

• Pour the heated oil over the chickpeas mixture.

• Cook on low flame, till water is reduced.

• Serve hot with Bhature.

Chhole Dilli Wale 

PREPARATIONS

• Heat oil in a pan.

• Add cumin.

• When they begin to brown, reduce heat and add onions, garlic, green chilli and ginger.

• Fry until onions are transparent.

• Add tomatoes and MixnJoy Spice Turmeric Powder.

• Stir and cook until 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.

• Now add a whole cup of water.

• Stir chickpeas into the curry.

• Season with MixnJoy Spice Chhole Masala and salt to taste.

• Cover and cook for 20 minutes.

• Serve hot with Bhatura.

Dakhshini Chhole

PREPARATIONS

• Soak chickpeas overnight or 8 hrs.

• Pressure cook with half tsp. salt.

• Strain and keep aside. Reserve the water.

• Grind only whole masala to thick paste.

• Heat oil.

• Add mustard, cumin, aniseeds.

• Add ground masala paste.

• Saute for few minutes.

• Add turmeric, salt and MixnJoy Spice Chhole Masala.

• Mix well.

• Add a little water and let it boil for few minutes.

• (Use the water of boiled chickpeas).

• Add cooked chickpeas and combine well and allow to boil for few more minutes.

• Garnish with coriander leaves and serve hot.

• Excellent with Parathas/Bhatura.

Pav Bhaji Burger

PREPARATIONS

• Cook Pav Bhaji on a slow flame for a thick consistency.

• Add coriander, chopped onions and saute on slow flame to make it dry.

• Divide the mixture into balls, flatten and coat them in bread crumbs. Shallow fry till crisp and golden.

• In a frying pan, lightly toast the cut sides of the buns in some butter until brown and crisp.

• Apply a layer of Thousand Island dressing on the cut sides of both halves of the bun.

• Put a lettuce leaf, tomato slices and Pav Bhaji Cutlet on the bottom half bun.

• Top it up with onion rings and cheese slices for a delicious burst of flavour .

• Cover with the top half and serve hot.

Hyderabadi Veg Biryani

PREPARATIONS

• Add black cardamom, five cloves, and half inch stick of cinnamon with rice in boiling water. Drain excess water and set aside.

• On a heated pan, add the spices along with bay leaf and caraway seeds and roast. Add onions, carrot, French beans, cauliflower floret, green peas and ginger-garlic paste mixed with a little water. Cover and cook for two minutes.

• Now add tomato puree to the vegetables along with MixnJoy Spice Turmeric Powder, MixnJoy Spice Red Chilli Powder, MixnJoy Spice Coriander Powder and half tsp MixnJoy Spice Shahi Biryani Masala and mix well.

• Whisk yoghurt with rose water and saffron. Arrange a layer of rice at the bottom in a thick bottomed pad, followed by a layer of vegetables and a layer of rice.

• Add MixnJoy Spice Shahi Biryani Masala, coriander leaves, mint leaves and yogurt mixture. Cook for 10 minutes. Let it stand for five minutes. Serve hot with Raita.

Pav Bhaji

PREPARATIONS

• In 2 tbsp oil, shallow fry 2 tsp garlic paste and chopped onions till soft.

• Add tomatoes, MixnJoy Spice Pav Bhaji Masala, MixnJoy Spice Red 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.

Pav Bhaji Pizza

PREPARATIONS

• Pre heat oven at 1800c.

• Take a pizza base and spread butter on both the sides of base.

• Now spread bhaji of pav bhaji on the base. You can spread as much as you want.

• If you like, you can spread finely chopped onion and capsicum on it. Then grate cheese on it (lots of cheese).

• Bake it in oven for 7-8 minutes. Base should get crispy. Yummy Pav Bhaji Pizza is ready.

Paneer Hara Mirch Biryani

PREPARATIONS

• In a pan add little oil to roast the cashews and keep aside.

• In the same pan add the paneer cut into cubes. Add MixnJoy Spice Red Chilli Powder and salt into it. Toss it for a while and keep aside.

• Heat oil in a vessel and add cumin seeds, cinnamon stick, cloves, bay leaves. Fry and then add onions, ginger garlic paste and MixnJoy Spice Turmeric Powder.

• Fry until onions are golden brown. Add Hara Mirch, mint leaves, MixnJoy Spice Red Chilli Powder, salt and MixnJoy Spice Shahi Biryani Masala. Fry well.

• Add rice into the vessel and stir fry for 2-3 mins. Then add 1.5 cup of water into it. Cover it with the lid for dum.

• When the rice is cooked add the roasted cashews and paneer into it and mix well.

• Garnish with coriander leaves.

Gatte ki Biryani

PREPARATIONS

• Gatte: Mix besan, fennel seeds and salt, add water to make a stiff dough. Divide into long logs and add them to boiling water, cook for 15 minutes. Cut the gatte into bite size pieces. Keep aside.

• Rice: Cook rice with MixnJoy Spice Shahi Biryani Masala in 1½ cups of water and salt for 7 – 8 minutes till all water evaporates. Keep aside.

• Curry: Heat oil and add onions, ginger garlic paste, chopped tomato and cook until it turns mushy. Add yoghurt along with MixnJoy Spice Turmeric Powder, MixnJoy Spice Red Chilli Powder, MixnJoy Spice Shahi Biryani Masala and salt. Stir well.

• Mix well and then add Gatte and, chopped mint and coriander, ½ cup of water. Simmer for 7 minutes.

• Assembly: In a heavy bottomed pan add a layer of masala, next add 1/3 of the rice. Similarly keep layering the rice and masala in 3 parts. Cook for 15 minutes.

• Sprinkle the chopped mint and coriander. Remove and serve hot.

Butter Chicken Masala

PREPARATIONS

·         Cut 500g chicken pieces and marinate them for half an hour. 

·         Mean-while make paste of 100g onions and 120g tomatoes. 

·         Also blanch, peel and grind 10 almonds into a fine paste adding ¼ cup water. Alternately cashew nuts or 20g poppy seeds can also be used. 

·         In a flat pan heat 50g edible oil and cook chicken pieces & onion paste till light pink for 10 min. 

·         Add tomatoes, almonds paste & 15g Butter Chicken masala. Add water. Cook for 15 min. till right consistency. Check seasoning. 

·         Serve with 1 tspn. cream poured on top.