Nutririch Recipes
AFTER FOLLOWING ALL THE STEPS (1,2,3)
Tandoori Soya Chaap
After marinating, take 3-4 oven-friendly sticks/ skewers, put chaap in it and apply little butter and roast it on Pan/tandoor by rotating it on all sides or you can also roast it on a non-stick pan. After it gets lightly roasted, apply some butter on the chaap and bake it again. When the chaap is fried, take it out from the kadhai/non-stick pan in a utensil.Add cream according to taste and mix well, now add a little lemon juice and sprinkling chaat masala and serve with green chutney.
AFTER FOLLOWING ALL THE STEPS (1,2,3)
Tawa Chaap Curry Masala
In a pan, heat 4 to 5 tbsp oil and fry 1 cup of finely chopped onions till it’s light golden , add 1 tsp ginger-garlic paste, 1-2 chopped green chillies , 2-3 chopped tomatoes or (1 cup Add tomato puree) and cook for 7-8 minutes. Now add 3-4 teaspoons Ashok Soya Chaap Masala and ½ teaspoon salt as per taste along with 1 cup water and let it cook for 3 minutes.Add marinated soya chaap, cover it and cook for 5-7 minutes. Slow down the flame and add fresh cream according to taste, now turn off the flame, garnish with chopped coriander and serve hot with roti or lachha parantha.
after following step 1
Kachauri
Make 30-35 balls for crispy kachori and spread it with your fingers. Fill the Ashok Kachori masala paste in between and close it and roll it into small kachoris. To make samosa, make a shell of fine flour and fill it with roasted masalas and close it.
After following Step 1
Dal Baati
While making dal baati, roll out the dough and fill it in the center with a paste of masala and sattu ( 50:50 ratio ) , after that close it in the shape of a gujiya/ball and stick it well by folding its ends.
After following step 1
Besan Paratha
To make Besan Paratha, roll out the dough thinly and spread it on a plate. Spread masalas containing ghee and gram flour on it and then make a roll of this kneaded dough. Cut the roll into small pieces and roll it into a ball.
Ashok Thandai Masala
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With Sugar
View ProductMix 2 teaspoons (8-10 grams) of Ashok Thandai and 1 spoon of sugar in 1/4 glass of lukewarm / warm milk , mix it well(Also can be served with cold milk and ice). For use in celebrations / ceremonies, mix 100 grams pack in ½ litre of hot milk,then add 1 litre plain milk and ½ kg of ice after serving. Serve cold. Add some cream, saffron and chopped nuts to make it more tasty. From this pack you can prepare 12 to 15 glasses of Thandai (1 ½ - 2 litres of milk).Keep it for 10 to 15 minutes, so that the taste of black pepper, cardamom, etc comes out well.
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Sugarfree
View ProductFor making Sugarfree Thandai just use Ashok Sugarfree Thandai Masala and follow the above given recipe;( discarding 1 spoon of sugar ) and you are good to go.
Basanti Thandai Cocktail
Put cashew, almond, pistachio, black pepper, cinnamon stick, cardamon, and fennel in a mixer and mix it well.Now add to it the three juice of lemon, mango and orange.Now mix the mint leaves in the lemon slice juice. Now add 1 tablespoon Ashok thandai powder to it and mix.Put lemon juice in the glass, put red chilli on it and keep it in the freeze. Now pour ice cocktail into the glass, and serve!
Ashok Kesar Badam Milk Masala
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With Sugar
View ProductAdd 3 teaspoons of Ashok Kesar Badam Milk Masala to one-fourth glass of warm milk and mix well.You can prepare kesar badam milk in two ways:To make a hot drink , add hot milk and serve, To make a cold drink add cold milk and serve it with ice on top ( to make it more like a restaurant drink, use mixer for mixing ) and enjoy.
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Sugarfree
View ProductAdd 3 teaspoons of Sugarfree Ashok Kesar Badam Milk Masala to one-fourth glass of warm milk and mix well.You can prepare kesar badam milk in two ways:To make a hot drink , add hot milk and serve, To make a cold drink add cold milk and serve it with ice on top ( to make it more like a restaurant drink, use mixer for mixing ) and enjoy.
Kesar Badam Kulfi
Grind 30 grams of cashew nuts in 100 ml of milk. Add 100g g of Ashok Kesar Badam Mix along with 300 ml of milk in a vessel and boil it till it thickens.When the mixture cools down, put it in the kulfi moulds and keep it in the freezer to set, take it out of the moulds and serve.