RECIPIES
RECIPIES
CHOLE 
A famous and popular dish of Punjab served with Bhaturas
Preparation Time : 30-35 minutes
Cooking Time : 15-20 minutes
Servings : 4

       INGREDIENTS :
  • Chickpeas (kabuli chana) : 1 cup
  • Tea leaves : 1 tablespoon
  • Dried Indian gooseberry (amla) : 2-3
  • Oil : 2 tablespoons
  • Onions, chopped : 2 medium
  •  Green chillies, slit : 4-6  
  • Admix Chana masala : 1 1/2 teaspoons 
  • Tomato puree : 1 cup 
  • Salt to taste

      METHOD :

Drain the chickpeas and place them in a pressure cooker with four cups of water. Tie tealeaves and amla in muslin cloth to form a bundle and add it to the cooker. Cook under pressure for six to eight whistles or till the chickpeas are completely cooked and soft. Drain the chickpeas and reserve the cooking liquour. Discard the bundle of tealeaves and amla. Heat oil in a pan and sauté onions and green chillies till lightly browned. Add Admix chana masala to the onions and continue to sauté for half a minute. Add tomato puree and mix and sauté for two to three minutes. Add boiled chickpeas and salt and mix. Add cooking liquour as required and simmer for three to four minutes. Transfer the chole into a serving bowl and serve hot with bhatures.

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CHICKEN CURRY
A basic and simple chicken curry
Preparation Time : 1 1/2 an hour
Cooking Time : 1 1/2 an hour
Servings : 4

INGREDIENTS:
  • Chicken : 1 (800) grams
  • Onions :  4-5 medium
  • Ginger : 1 tablespoon
  • Garlic : 1 tablespoon
  • Tomatoes : 4-5 medium
  • Fresh coriander leaves, chopped : 1 tablespoon
  • Ghee : 4 tablespoons
  • Cinnamon inch stick : 1
  • Cloves : 4-5 
  • Green cardamom : 4-5 
  • Admix Turmeric powder : 1/2 teaspoon 
  • Admix Coriander powder : 2 teaspoons 
  • Admix Cumin powder : 2 teaspoons 
  • Admix Red chilli powder : 1 teaspoon
  • Salt to taste
  • Admix Garam masala powder : 1 teaspoon
  • Admix chicken masala : 2 teaspoon

METHOD: 

Heat ghee/oil in a thick-bottomed pan. Add cinnamon, cloves and green cardamoms and sauté for half a minute. Add onions and sauté till golden brown. Add ginger paste and garlic paste and continue to sauté for two to three minutes, stirring continuously. Add Admix turmeric powder, Admix coriander powder, Admix cumin powder, Admix chicken masala and Admix red chilli powder. Mix well. Add pureed tomato and stir. Cook till oil separates from the masala. Add the chicken pieces and salt. Sauté on high heat for five minutes. Add two cups water, bring to a boil, cover and cook till the chicken is fully done. Sprinkle Admix garam masala powder and garnish with coriander leaves and serve hot.

 
DAL MAKHANI
A spicy and heavy dal preparation made with a combination of rajma and urad dal.
Preparation Time : 30-35 minutes.
Cooking Time : 35-40 minutes.
Servings : 4

      INGREDIENTS :
  • Whole black gram (sabut urad dal) : 1/2 cup
  • Red kidney beans (rajma) : 2 tablespoons
  • Salt to taste
  • Admix red chilli powder : 1 teaspoon
  • Ginger, chopped : 2 inch piece
  • Butter : 3 tablespoons
  • Oil : 1 tablespoon
  • Cumin seeds : 1 teaspoon
  • Garlic, chopped : 6 cloves
  • Onion , chopped : 1 large
  • Green chillies, slit : 2
  • Tomatoes, chopped : 2 medium
  •  Admix garam masala powder : 1 teaspoon
  • Admix dal makhani masala : 1 ˝ teaspoon

       METHOD :

 Pick, wash and soak sabut urad and rajma overnight in three cups of water. Drain. Pressure cook sabut urad and rajma in three cups of water with salt and half the Admix red chilli powder (you can add half the ginger too if you wish) for three whistles. Open the lid and see if the rajma is totally soft. If not cook on low heat till the rajma becomes totally soft. Heat butter and oil in a pan. Add cumin seeds. When they begin to change colour, add ginger, garlic and onion and sauté till golden. Add slit green chillies, tomatoes and sauté on high heat. Add the remaining Admix red chilli powder, Admix dal makhani masala and sauté till the tomatoes are reduced to a pulp. Add the cooked dal and rajma along with the cooking liquour. Add some water if the mixture is too thick. Add Admix garam masala powder and adjust salt. Simmer on low heat till the dals are totally soft and well blended. Serve hot.

 
MIXED VEGETABLES
Assorted vegetables tempered with fresh five indian spices.
Preparation Time : 20 minutes.
Cooking Time : 15-20 minutes.
Servings : 4

INGREDIENTS :
  • French beans ,string and halve : 10
  • Broad beans (sem ki phalli/papdi) ,string and halve : 10
  • Potato, sliced : 1 large
  • Sweet potatoes, sliced : 2
  • White radish, sliced : 2 medium
  • Red pumpkin (bhopla/kaddu), sliced : 100 grams
  • Cabbage, shredded : 1/2 small
  • Green chillies, slit : 2
  • Cauliflower : 1/2 medium floret
  • Eggplants/ brinjals , quartered : 2 small
  • Ginger paste : 1 teaspoon
  • Oil : 1 tablespoon
  • Onion seeds (kalonji) a pinch
  • Mustard seeds a pinch
  •  Fenugreek seeds (methi dana) a pinch
  • Fennel seeds (saunf) a pinch
  • Cumin seeds a pinch
  • Whole dry red chilli : 3
  • Admix Turmeric powder : 1 teaspoon
  • Salt to taste
  • Sugar : 3/4 teaspoon
  • Admix kitchen king masala : 2 teaspoon
 METHOD :
Place potatoes, sweet potatoes and brinjals in water to avoid discolouring. Heat oil, add onion seeds, cumin seeds, mustard seeds, fennel seeds and fenugreek seeds and whole red chillies broken in two. When they change colour, add all the vegetables and stir. Add Admix turmeric powder, Admix kitchen king masala and ginger paste and mix well. Cover and cook on low heat till vegetables are cooked. Increase heat so that all the moisture dries up. Add salt, sugar, slit green chillies and mix well. Cook for two minutes and remove pan from heat. Serve hot
 
DAHIVADA
Fried dhuli urad dal dumplings served with yogurt and tamarind chutney. Preparation Time : 40-45 minutes
Cooking Time : 15-20 minutes
Servings : 4 

      INGREDIENTS :
  • Split black gram skinless (dhuli urad dal), soaked : 1 cup
  • Cumin seeds : 1 teaspoon
  • Salt to taste 
  • Asafoetida a pinch 
  • Oil for deep-frying 
  • Yogurt : 3 cups 
  • Admix Roasted cumin powder : 1 teaspoon 
  • Admix Red chilli powder : 1 teaspoon 
  • Fresh coriander leaves, chopped :1 tablespoon 
  • Tamarind chutney as required 
  • Admix dahivada raita masala : 1 teaspoon

       METHOD :

Drain and grind the black gram into a fine and fluffy batter. Add cumin seeds, salt and asafoetida and then whisk the mixture to incorporate air into it. Heat sufficient oil in a kadai to moderate heat. Take about two tablespoons of the batter on your wet palm and make a hole in the centre with your thumb, shape like a doughnut and lower into the hot oil. Deep fry the vadas till golden brown. Drain and soak in warm water. Beat yogurt with a whisk to make it smooth. Add salt and mix well. Squeeze the vadas to remove excess water and add into the yogurt. Let them soak for at least fifteen to twenty minutes before serving. Garnish with Admix roasted cumin powder, Admix red chilli powder, Admix dahivada raita masala and coriander leaves. Serve cold.   

 
MUTTON ROGAN JOSH
This delicious mutton curry is perhaps the most famous of Kashmiri dishes Preparation Time : 15-20 minutes.
Cooking Time : 1 hour.
Servings : 4

INGREDIENTS :
  • Mutton, cut into 1˝ inch pieces : 800 grams
  • Oil : 4 tablespoons
  • Asafoetida : 1 1/4 teaspoons
  • Cinnamon : 2 one-inch sticks
  • Cloves : 6-8
  • Ratanjot : 4-6 inch piece
  • Black peppercorns : 5-6
  • Black cardamoms : 4
  • Admix Addegi mirch powder : 1 tablespoon
  • Fennel seed (saunf) powder :l 2 teaspoons
  • Admix ginger powder : 1 tablespoon
  • Admix Coriander powder : 1 tablespoon
  • Salt to taste
  • Yogurt, whisked : 1 cup
  •  Admix meat masala 2 tablespoon

 METHOD :

 Heat oil in a thick-bottomed pan. Add asafoetida, cinnamon, cloves, black peppercorns and black cardamoms. Sauté till fragrant. Add mutton pieces and cook on medium heat, stirring constantly till mutton pieces turn a nice reddish brown colour. This may take twelve to fifteen minutes. Sprinkle a little water and continue cooking for twelve to fifteen minutes more on low heat. Make sure to stir constantly and scrape all the sediments from the bottom of the pan. Add Admix Addegi mirch powder, fennel powder, Admix ginger powder, Admix coriander powder, Admix meat masala and salt. Add yogurt and two cups of water. Cook, covered, till mutton is tender, stirring occasionally. Serve hot.

 
SHAHI PANEER
Paneer cooked in spicy rich tomato gravy 
Preparation Time : 10-15 minutes
Cooking Time : 20-30 minutes
Servings : 4 

      INGREDIENTS :
  • Cottage cheese (paneer), cut into triangles : 500 grams
  • Butter : 5 tablespoons
  • Oil : 1 teaspoon
  • Bay leaves : 2
  • Cloves : 2
  • Cinnamon : 2 one-inch sticks
  • Dried red chillies, broken : 2
  • Coriander seeds, crushed : 2 tablespoons
  • Onion , sliced : 1 medium
  • Ginger paste : 2 teaspoons
  • Garlic paste : 2 teaspoons
  • Admix Coriander powder : 1 teaspoon
  • Admix Red chilli powder : 1 teaspoon
  • Tomatoes, chopped : 5-6 medium
  •  Salt to taste
  • Admix Kasoori methi , crushed : 1/2 teaspoon
  • Fresh cream : 2 tablespoons
  • Admix shahi paneer masala : 1 ˝ teaspoon

       METHOD :

Heat three tablespoons butter with one teaspoon oil in a kadai. Add bay leaves, cloves, cinnamon, red chillies and half of the crushed coriander seeds. Sauté for half a minute. Add onion and stir-fry for thirty seconds and add ginger paste and garlic paste. Cook for another thirty seconds. Add Admix coriander powder, Admix red chilli powder, Admix shahi paneer masala and tomatoes. Cook on high heat till oil leaves the masala. Puree the mixture. Heat the remaining butter in a pan, cook the pureed mixture for two minutes. Add paneer pieces and salt. Add half a cup of water. Cook covered on low heat for five minutes. Sprinkle Admix kasoori methi and mix in lightly. Remove from heat and mix in cream. Serve hot, garnished with remaining crushed coriander seeds.        

 
PAVBHAJI

Most popular snack - a mixture of various vegetables are boiled, mashed and cooked with a spicy masala and served with butter fried pav.
Preparation Time : 15 minutes.
Cooking Time : 25 minutes.
Servings : 4 

INGREDIENTS :
  • Potatoes, boiled and mashed : 4 medium
  • Tomatoes, chopped : 4 medium
  • Onions, chopped : 2 medium
  • Green capsicum, chopped deseeded : 1 medium
  • Cauliflower, grated : 1/4 small
  • Green peas, shelled : 1/4 cup
  • Ginger, chopped : 1 inch piece
  • Garlic : 8-10 cloves
  • Oil : 3 tablespoons
  • Green chillies, chopped : 3-4
  • Admix Pav bhaji masala : 1 1/2 tablespoons
  • Salt to taste
  • Butter : 3 tablespoons
  • Pav : 8
  • Fresh coriander leaves, chopped : 1/4 cup
  • Lemons, cut into wedges : 2

METHOD :

 Boil green peas in salted water till soft, drain, mash lightly and set aside. Grind ginger and garlic to a fine paste. Heat oil in a pan and add three fourth quantity of onions. Sauté till light brown. Add green chillies and ginger-garlic paste. Stir-fry for half a minute. Add half the quantity of tomatoes and cook on medium heat for three to four minutes, stirring continuously or till oil separates from the masala. Add capsicum, mashed peas, cauliflower, potatoes and one and half cups of water. Bring it to a boil and simmer for ten minutes, pressing with back of the spoon a few times, till all the vegetables are completely mashed. Add Admix Pavbhaji Masala, salt and remaining tomatoes. Cook on medium heat for two minutes, stirring continuously. Heat half of the butter in a thick-bottomed pan or a tawa. Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown. Garnish the bhaji with chopped coriander leaves, remaining butter and serve hot with pav accompanied with remaining chopped onion and lemon wedges.

 
RAJMA RASMISA
A nutritious kidney bean preparation, tastes excellent with steamed rice Preparation Time : 25 minutes.
Cooking Time : 30 minutes.
Servings : 4 

      INGREDIENTS :
  • Red kidney beans (rajma), soaked overnight : 1 1/2 cups
  • Salt to taste
  • Oil : 3 tablespoons
  • Bay leaves : 2
  • Onions, finely chopped : 2 medium
  • Ginger, chopped : 1 inch piece
  • Garlic, chopped : 6-8 cloves
  • Tomatoes, pureed : 3 medium
  • Admix Coriander powder : 1 tablespoon
  • Admix Cumin powder : 1 teaspoon
  • Admix Red chilli powder : 2 teaspoons
  • Admix Turmeric powder : 1/2 teaspoon
  • Admix Garam masala powder : 1 teaspoon
  • Admix Rajma masala : 1 ˝ teaspoons

       METHOD :

 Pressure cook rajma with five cups of water and salt till totally cooked and soft.Heat oil in a deep pan. Add bay leaves and onion (you can grate the onion if you wish). Add ginger and garlic and continue to sauté till the mixture turns golden. Add tomato puree, mix and continue to cook. Add Admix coriander powder, Admix cumin powder, Admix red chilli powder, Admix turmeric powder and Admix Rajma masala and cook till the oil leaves the masala. Add rajma along with the cooking liquour and mix. Adjust salt and add Admix garam masala powder Lower the heat and simmer for about fifteen to twenty minutes on low heat. Serve hot with steamed rice.

 
SAMBHAR
Sour and spicy pigeon pea split cooked with vegetables. A popular South Indian preparation served with rice.
Preparation Time : 30 minutes.
Cooking Time : 30 minutes.
Servings : 4

INGREDIENTS :
  • Split pigeon pea (toor dal/arhar dal) : 1/2 cup
  • Admix Turmeric powder : 1/4 teaspoon
  • Oil : 4 tablespoons
  • Pumpkin, peeled ,1 inch cubes : 6-8 pieces
  • Drumsticks , 2 1/2 inch pieces : 10-12 pieces
  • Asafoetida a pinch
  • Mustard seeds : 1/2 teaspoon
  • Whole dry red chillies : 4
  • Curry leaves : 10-12
  • Sambhar onions, peeled : 10-12
  •  Tamarind pulp : 1 tablespoon
  • Admix Sambhar masala : 2 teaspoons
  • Salt to taste
  • Fresh coriander leaves, finely chopped : 1/4 cup

 METHOD :

 Wash and pressure-cook dal in three cups of water with Admix turmeric powder and one teaspoon oil. Mash the cooked dal lightly with a wooden spoon. Boil pumpkin and drumsticks in two cups of water with salt till tender.Heat remaining oil in a thick-bottomed pan, add asafoetida, mustard seeds, broken red chillies, curry leaves and sambhar onions and sauté. Add half a teaspoon of Admix sambhar masala and sauté for a minute. Add mashed dal and stir to mix well. Add tamarind pulp to the boiling vegetables and mix. Add this mixture to the dal mixture, mix well and let it come to a boil. Add the

 
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