Masala Dalia

Ingredients:

Dalia, Moong Dal, Chana Dal, Jeera, Dhania, Haldi, Chilli, Tejpata, Sugar, Salt, Oil.

Cooking Direction:

  1. Put to boil 850 ml water in a handi / vessel.
  2. Add the mix and stir it on low flame for 2 mins, partially cover the lid and let it cook for 15 mins.
  3. Adjust the flame to get the desired thickness.
  4. Your Dalia is ready as the water dries up according to your liking.
  5. To enhance taste add dehydrated peas, Cauliflower, chopped carrots, and beans along with the mix and add salt.
  6. For faster cooking use pressure cooker.

Khichuri

Ingredients:

Rice, Moong Dal, Chana Dal, Jeera, Dhania, Haldi, Chilli, Tejpata, Sugar, Salt, Oil.

Cooking Direction:

  1. Put to boil 850 ml water in a handi / vessel.
  2. Add the mix and stir it on low flame for 2 mins, partially cover the lid and let it cook for 15 mins.
  3. Adjust the flame to get the desired thickness.
  4. To enhance taste add dehydrated peas, Cauliflower, chopped carrots, and beans along with the mix and add salt.
  5. Your Khichuri is ready as the water dries up according to your liking.
  6. For faster cooking use pressure cooker.

Dhoka

Ingredients:

Pulses, Jeera Seeds, Red Chilli, Haldi, Wheat Flour, Salt, Sugar, Rice, Asafoetida and Spices.

Cooking Direction:

Add 1-1.5 cups of warm water with the mixture & keep it for  15 minutes. Now stir the mixture and fry it with little oil. Pour the mixture on a flat container, press and cut it into equal pieces and deep fry. Serve it as it is or make a curry.

Chutney

Ingredients:

Rice, Moong Dal, Chana Dal, Jeera, Dhania, Haldi, Chilli, Tejpata, Sugar, Salt, Oil.

Cooking Direction:

  1. Put to boil 850 ml water in a handi / vessel.
  2. Add the mix and stir it on low flame for 2 mins, partially cover the lid and let it cook for 15 mins.
  3. Adjust the flame to get the desired thickness.
  4. To enhance taste add dehydrated peas, Cauliflower, chopped carrots, and beans along with the mix and add salt.
  5. Your Khichuri is ready as the water dries up according to your liking.
  6. For faster cooking use pressure cooker.

Pulao

Ingredients:

Basmati Rice, Ghee, Oil, Kaju, Kismis, Elaichi, Darchini, Sugar, Salt

Cooking Direction:

  1. Put to boil 600 ml water in a handi / vessel.
  2. Add the mix on low flame and stir it well, partially cover the lid and let it cook for 10 mins. Open the cover and stir it again and let it cook for 5 mins on low flame with the cover on.
  3. Put the flame off and serve after 5 mins after the water dries up.
  4. To enhance taste add dehydrated peas, chopped carrots and beans and add salt according to your taste.

 

Payesh/Kheer

Ingredients:

Gobondo Bhog Rice, Milk, Sugar, Elaichi, Kaju, Kismis, Tejpata

Cooking Direction:

  1. Add the mix in 600 ml of warm water and stir it well. Partially close the lid and let it cook for 15 mins. on low flame. Stir it occasionally for another 10 minutes on low flame till you get your desired thickness.
  2. Serve after the Payesh / Kheer cools off.

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