Authentic Indian Recipes by Swadsugam
Meat Masala
Steps:
1. Marinate the meat with SwadSugam Meat Masala, yogurt, and lemon juice. Let it sit for 30 minutes.
2.Heat oil in a pan, add cumin seeds, and sauté onions until golden.
3. Add chopped tomatoes, cook until soft, then add ginger-garlic paste. Cook for 2-3 minutes.
4. Add the marinated meat, cook until browned, then add 1-2 cups of water. Simmer until meat is tender (20-30 minutes).
5.Garnish with fresh cilantro and serve with rice or roti.
Chicken Masala
Steps:
1. Heat oil in a pan and sauté onions until golden brown.
2. Add ginger-garlic paste and cook until aromatic.
3. Stir in tomato puree and cook until oil separates.
4. Add Swad Sugam Chicken Masala, turmeric, red chili powder, and salt. Mix well.
5. Add chicken pieces and cook for 5 minutes on high flame.
6. Pour curd (if using) and mix well. Add a little water if needed.
7. Cover and cook for 15-20 minutes until chicken is tender.
8. Garnish with fresh coriander and serve hot with roti or rice.
Tandoori Chicken Masala
Steps:
Marinate the Chicken:
In a bowl, mix yogurt, Swadsugam Tandoori masala, lemon juice, ginger-garlic paste, turmeric, red chili powder, garam masala, oil, and salt. Coat the chicken pieces thoroughly with the marinade. Let it sit for at least 30 minutes (or up to 2 hours for better flavor).
Cook the Chicken: Grill Method: Preheat the grill or oven to medium-high heat. Grill the chicken for 20-25 minutes, turning occasionally, until the chicken is cooked through and has a nice char. Stovetop Method: Heat a non-stick skillet or grill pan with a little oil. Cook the chicken over medium heat for 10-12 minutes per side or until fully cooked.
Fish Curry Masala
Steps:
Clean and cut the fish into pieces. Lightly season with salt and set aside.
- Cook the Base:
Heat oil in a pan, add chopped onions, and sauté until golden brown.
Add the ginger-garlic paste and sauté for another minute until fragrant.
Add the chopped tomato and cook until soft. Stir in SwadSugam Fish Curry Masala, turmeric, and red chili powder (of swadsugam). Cook for a couple of minutes to release the spices' fragrance.
- Make the Curry:
Add coconut milk or water to the pan, mix well, and bring to a simmer.
Gently add the fish pieces into the curry and cook for about 8-10 minutes on low heat until the fish is cooked through. Avoid stirring too much to keep the fish intact.
Taste and adjust salt if needed.
Garnish with fresh cilantro.
Biryani Masala/ Pulao
Steps:
Cook the rice:
Wash and soak the rice for 15 minutes. Boil in 2 cups water until 70% cooked. Drain and set aside.
Sauté the veggies:
In a pan, heat oil and sauté sliced onions until golden. Add mixed veggies and cook for 3-4 minutes.
Add the masala:
Stir in SwadSugam Veg Biryani Masala and yogurt. Cook for another 2-3 minute.
Layer and cook:
Add the partially cooked rice to the pan, mix gently, cover, and cook on low heat for 10-12 minutes. Garnish with cilantro and serve hot!
Egg Curry Masala
Steps:
1. Heat oil in a pan and sauté chopped onion until golden.
2. Add chopped tomato and cook until soft.
3. Stir in SwadSugam Egg Curry Masala and cook for 1-2 minutes.
4. Add water, salt, and bring to a simmer.
5. Gently add boiled eggs and cook for 5 minutes.
6. Garnish with cilantro and serve with rice or roti.
Rajma Masala
Steps:
1. Heat oil in a pan, sauté chopped onions until golden, then add ginger-garlic paste and cook for a minute.
2. Add chopped tomatoes and cook until soft..
3. Stir in SwadSugam Rajma Masala and cook for 1-2 minutes..
4. Add the cooked rajma, mix well, and cook for 5-7 minutes..
5. Add water if needed for desired consistency..
6. Garnish with cilantro and serve hot with rice..
Punjabi Chole Masala
Steps:
1. Heat oil in a pan, sauté onions until golden, then add ginger-garlic paste and tomatoes.
2. Cook for 2-3 minutes.
3. Stir in SwadSugam Punjabi Chole Masala and cook for 1-2 minutes.
4. Add cooked chickpeas and a bit of water.
5. Simmer for 5-7 minutes to blend flavors.
6. Garnish with cilantro and serve hot.
Dum Biryani Masala
Steps:
Method:
Marinate meat with yogurt, Swad Sugam Biryani Masala, and other spices for 1-2 hours.
Cook rice with whole spices until 70% done, then drain.
Layer biryani: In a pot, add marinated meat, followed by half-cooked rice. Top with fried onions, mint, coriander, saffron milk, and ghee.
Dum cooking: Seal with foil/lid, cook on low flame for 30-40 mins.
Fluff & serve hot with raita!Enjoy the rich flavors of Swad Sugam Dum Biryani!
Pav Bhaji Masala
Steps:
1. Heat butter in a pan. Sauté chopped onions until golden, then add chopped tomatoes and cook until soft.
2. Stir in SwadSugam Pav Bhaji Masala and cook for 1-2 minutes.
3. Add mashed potatoes, boiled vegetables, and salt. Add water to adjust consistency.
4. Simmer for 5 minutes.
5. Toast pav with butter on a separate pan until crispy.
6. Serve the bhaji with toasted pav, and garnish with cilantro.
Sambar Masala
Steps:
1. Heat oil in a pan and sauté chopped tomato until soft.
2. Add SwadSugam Sambar Masala, cooked dal, veggies, tamarind paste, and salt.
3. Add water to adjust consistency, bring to a simmer for 5-7 minutes.
4. Serve hot with rice or dosa.
Chat Masala
Steps:
1. Sprinkle Swadsugam Chat Masala on fruits, salads, chaats (like pani puri, bhel puri, or dahi puri), or roasted veggies to give them a zesty and tangy kick.
2. It also pairs wonderfully with yogurt-based dishes and snacks like popcorn or potato wedges.
3. Enjoy the tangy twist with Swadsugam Chat Masala!
Kitchen King Masala
Steps:
1. Heat oil in a pan, and sauté onions until golden.
2. Add ginger-garlic paste and chopped tomatoes.
3. Cook until the tomatoes soften.
4. Stir in SwadSugam Kitchen King Masala and cook for 2 minutes.
5. Add mixed vegetables, salt, and a little water.
6. Cover and cook until vegetables are tender.
7. Garnish with fresh coriander leaves and serve with rice or roti.
Pani Puri Masala
Steps:
Prepare the Pani:
1. Blend mint leaves, coriander leaves, green chilies, tamarind pulp, and a little water to make a smooth paste.
2. In a large bowl, combine the paste with cumin powder, black salt, chaat masala, lemon juice, salt, and sugar (if using) with Swadsugam Pani Puri MASALA.
3. Add the cold water and mix well.
4. Adjust the spices according to your taste.
5. Refrigerate for at least 30 minutes for the flavors to blend.
Prepare the Filling:
1. In a bowl, mix the mashed potatoes, boiled chickpeas (if using), red chili powder, cumin powder, and salt.
2. Optionally, add chopped onions for extra flavor.
Assemble the Pani Puri:
1. Gently crack open the puris in the center to make a small hole.
2. Stuff each puri with the potato mixture.
3. Dip the stuffed puris into the chilled pani and serve immediately.
4. Optionally, add chopped onions for extra flavor.
Butter Paneer Masala
Steps:
1. Heat oil/Butter in a pan and sauté chopped onions until golden.
2. Add tomato puree and SwadSugam Paneer Butter Masala.
3. Cook until the oil separates.
4. Add paneer cubes, cream, and salt. Cook for 5 minutes.
5. Garnish with fresh coriander and serve with naan or rice.
Garam Masala
Steps:
1. Heat oil in a pan.
2. Add chopped onions and sauté until golden brown.
3. Add ginger-garlic paste and cook for 1 minute.
4. Add chopped tomatoes, and cook until soft.
5. Stir in garam masala, turmeric powder, and red chili powder.
6. Cook for another minute.
7. Add the mixed vegetables and stir well to coat them with the spices.
8. Pour in water, add salt, and cook for 10-15 minutes, until the vegetables are tender.
9. Garnish with fresh coriander leaves.
Paneer Tikka Masala
Steps:
1. Mix yogurt, SwadSugam Paneer Tikka Masala, and salt.
2. Marinate the paneer for 15 minutes.
3. Heat oil in a pan, sauté chopped onion until golden, then add chopped tomatoes and cook until soft.
4. Stir in the marinated paneer and cook for 5-7 minutes.
5. Garnish with coriander and serve with naan or rice.
Misal Masala
Steps:
1. Heat oil/Butter in a pan and sauté chopped onions until golden.
2. Add tomato puree and SwadSugam Paneer Butter Masala. Cook until the oil separates.
3. Add paneer cubes, cream, and salt.
4. Cook for 5 minutes.
5.Garnish with fresh coriander and serve with naan or rice.