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Recipes
MEAT
CURRY
INGREDIENTS
Heat oil and add onion first, then curry leaves and the paste of garlic and ginger. Soak meat masala with vinegar and add to the mixture. Heat the same for five minutes. Then put tomato & meat pieces and sauté for another five minutes. Cook for 7 – 10 minutes in pressure cooker and serve hot.
MUTTON
CURRY
INGREDIENTS
Heat oil and sauté onion, curry leaves, green chilies, potato, paste of garlic and ginger for 5 minutes. Add meat, tomato and masala in the mixture and sauté for another 5 minutes. Cook for 7 to 10 minutes in pressure cooker and serve hot with garnished coriander leaves.
CHICKEN
CURRY
INGREDIENTS
Marinate chicken pieces with 2 tbs. of curry masala and keep for 30 mts. Heat onion in oil separately and add ginger and garlic paste with balance masala, soaked in water to make a mixture. Add chicken pieces, tomatoes & curry leaves. Cover and cook for 1/2 an hour in low fire. If necessary add coconut milk for thick gravy. Serve hot with garnished coriander leaves, if needed.
MEAT
CURRY WITH GARAM MASALA
INGREDIENTS
METHOD:
First, cook the meat, marinated with ingredients 1 to 5. Heat ingredients 6 to 10 in oil for 3 to 5 min. and add GARAM MASALA to the mixture. Heat the same for another 2 to 3 min. Add cooked meat to the mixture and sauté for 5 to 7 min. then serve hot.
CHICKEN
FRY
INGERDIENTS
METHOD:
Make gashes in chicken meat and allow draining water. Make a paste of Chicken Fry Seasoning by adding vinegar, egg and salt. Rub the paste to chicken Meat pieces, covering fully and marinate the same for 2 hrs. [Best results, if “chilled” in a refrigerator] Fry the marinated Chicken meat pieces in dalda till reaches the red colour. Serve hot with garnishes/Chilly sauce.
CHILLI
CHICKEN
INGERDIENTS
METHOD:
Beat the egg, add salt, wheat flour, and mix well. Coat the water drained meat pieces uniformly with the mix. Allow to stand for one hour. Fry in the oil until brown. Remove the meat pieces from the oil and reserve. Sauté the sliced onion and capsicum in ½ cup of fresh oil, until softened. Add 3 cups of soup stock and bring to boil. Add the chicken pieces and cook for 10 minutes. Add the sauces, vinegar, sugar powder, and continue boiling for 5 minutes. Mix chili chicken seasoning with ½ cup of soup stock to make a paste and add the mix to the contents of the pan. Mix well; remove from fire after 2 minutes. Serve hot.
THANDOORI
CHICKEN
INGERDIENTS
METHOD:
Cut the chicken in to 4 pieces. Make gashes all over the pieces. Smear lime juice all over and keep for ½ an hour. Mix the Thandoori seasoning and salt with; yoghurt marinade. Cover and leave for 4 hrs. Preheat the oven to 200oC. Put the Chicken in the roasting pan in the oven. Spoon all the marinade from the bowl over the chicken. Roast for 1 hr., basting frequently with the drippings in the pan. Serve hot. Or can be grilled in Thandoori Oven and Serve hot with garnishing.
SAMBAR
INGERDIENTS
METHOD:
Cook the toordal & keep, soak tamarind in 1/2 cut of water and strain the same. Cook the sized vegetables with toordal, add the dissolved SAMBAR POWDER (in little water), add tamarind water & salt, and allow the mixture to boil. Splutter mustard seeds in oil & add curry leaves & broken red chilly and stir well & add to the mixture to make SAMBAR
RASAM
INGERDIENTS
METHOD:
Cook the tomatoes in a cup of water and strain by rubbing hard through a sieve or if, using tamarind, dissolve in a cup of water and strain the same. Crush the garlic and add all these to 3 cups of water and boil. Add RASAM POWDER and salt to the boiling water, stir well, and remove from fire. Splutter mustard seeds in oil and add in the prepared Rasam and use. Add coriander leaves for better taste.
FISH
FRY
INGERDIENTS
METHOD:
Make gashes in Fish pieces and allow draining water. Make a paste of Fish Fry Seasoning by adding vinegar and salt. Rub the paste in Fish pieces, covering fully and marinate the same for 2 hrs. (Best results, if "chilled" in a refrigerator). Fry the marinated Fish pieces in oil till reaches the red colour. Serve hot with garnishes/ chilly sauce/ onion salad.
FISH
CURRY
INGERDIENTS
METHOD:
Splutter Mustard in oil; add curry leaves and Ginger, Green Chilly, Garlic & Sauté for few minutes. Make a paste of Fish Curry Masala and Salt in little water and add with Fish pieces & Cambodge and add to the mixture with two cups of water. Cook in low flame for 15 to 20 mts. and serve hot.
MANGO PICKLE
INGERDIENTS
METHOD:
Wash and cut 1/2 kg Mangoes into small pieces and mix with Salt to taste and keep it for three hrs. When the water comes out add INSTANT PICKLE POWDER and mix well. Splutter mustard in Gingelly oil and sauté Ginger slices, Garlic, Green chilly Slices, Curry leaves in the oil and mix with the mangoes well. Allow it to cool and transfer to a clean bottle.
| Recipes for various Preparation of Indian Curries, Fried Items, Chinese items with various Sougandika Products | |||
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Meat Curry | |
Mutton Curry |
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Chicken Curry | |
Chicken Fry |
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Meat Curry with Garam Masala | |
Thandoori Chicken |
|
Chilli Chicken | |
Fish Fry |
|
Sambar | |
Fish Curry Malasa |
|
Rasam | |
Mango Pickle |
MEAT
CURRY
INGREDIENTS
METHOD:
Beef / Buffalo meat pieces
Sougandika Versatile Meat Masala
Onion sliced
Ginger chopped
Oil
Garlic
Sliced tomato
Vinegar
Salt to taste
Few curry leaves: 1 kg
: 4 ½ tbs
: 4 nos
: 2 tbs
: 4 tbs
: 1 bulb
: 1 no.
: 2 tbs
Heat oil and add onion first, then curry leaves and the paste of garlic and ginger. Soak meat masala with vinegar and add to the mixture. Heat the same for five minutes. Then put tomato & meat pieces and sauté for another five minutes. Cook for 7 – 10 minutes in pressure cooker and serve hot.
 |
MUTTON
CURRY
INGREDIENTS
METHOD:
Mutton / Chevon meat pieces
Sougandika Versatile Mutton Masala
Sliced Onion
Garlic
Chopped Ginger
Sliced tomato
Green Chilly slits
Oil
Sliced potato
Salt to taste
Few curry leaves: 1 kg
: 4 tbs
: 4 nos
: 1 bulb
: 2 tbs
: 2 nos
: 3 nos
: 3 tbs
: 1 no
Heat oil and sauté onion, curry leaves, green chilies, potato, paste of garlic and ginger for 5 minutes. Add meat, tomato and masala in the mixture and sauté for another 5 minutes. Cook for 7 to 10 minutes in pressure cooker and serve hot with garnished coriander leaves.
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CHICKEN
CURRY
INGREDIENTS
METHOD:
Chicken pieces
Sougandika Versatile Chicken Masala
Onion sliced
Ginger chopped
Garlic
Green Chilly Slits
Oil
Tomatoes chopped
Salt to taste
Few curry leaves: 1 kg
: 4 tbs
: 4 nos
: 2 tbs
: 1 bulb
: 3 nos.
: 3 tbs
: 2 nos
Marinate chicken pieces with 2 tbs. of curry masala and keep for 30 mts. Heat onion in oil separately and add ginger and garlic paste with balance masala, soaked in water to make a mixture. Add chicken pieces, tomatoes & curry leaves. Cover and cook for 1/2 an hour in low fire. If necessary add coconut milk for thick gravy. Serve hot with garnished coriander leaves, if needed.
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MEAT
CURRY WITH GARAM MASALA
INGREDIENTS
| Any Meat Sougandika Versatile Garam Masala Powder of: 1. Coriander 2. Black Pepper 3. Red Chilly 4. Turmeric 5. Salt To Taste Onion Slices Garlic Ginger Chopped Sliced Tomato Green Chilly Splits Oil |
1 kg : 1to 2 tbs : 3 tbs : ½ tbs : 1 tbs : 1 tbs : 4 nos : ½ bulb : ½ tbs : 1 no : 4 nos : 3 to 4 tbs |
First, cook the meat, marinated with ingredients 1 to 5. Heat ingredients 6 to 10 in oil for 3 to 5 min. and add GARAM MASALA to the mixture. Heat the same for another 2 to 3 min. Add cooked meat to the mixture and sauté for 5 to 7 min. then serve hot.
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CHICKEN
FRY INGERDIENTS
| 1. Chicken meat - cuts to size 2 Vinegar 3. Egg 4. Salt 5. Sougandika Chicken Fry Seasoning |
: 1 Kg. : 2 tbs : 1 No. : to taste : 4 to 5 tbs. |
Make gashes in chicken meat and allow draining water. Make a paste of Chicken Fry Seasoning by adding vinegar, egg and salt. Rub the paste to chicken Meat pieces, covering fully and marinate the same for 2 hrs. [Best results, if “chilled” in a refrigerator] Fry the marinated Chicken meat pieces in dalda till reaches the red colour. Serve hot with garnishes/Chilly sauce.
|
CHILLI
CHICKEN
INGERDIENTS
| Chicken meat pieces cut into 1 inch size Vinegar Egg Wheat flour Cooking oil Tomato sauce Soya sauce Onion sliced Capsicum sliced Sugar powder Soup stock Sougandika Chilli Chicken Seasoning Salt to taste. |
: 1 kg : 1 tbs : 2 nos : 3 cups : 2 ½ tbs : 2 tbs : 1 ½ tbs : 4 cups : 1 ½ cups : 1 tbs : 3 ½ cups : 4 to 5 tbs |
Beat the egg, add salt, wheat flour, and mix well. Coat the water drained meat pieces uniformly with the mix. Allow to stand for one hour. Fry in the oil until brown. Remove the meat pieces from the oil and reserve. Sauté the sliced onion and capsicum in ½ cup of fresh oil, until softened. Add 3 cups of soup stock and bring to boil. Add the chicken pieces and cook for 10 minutes. Add the sauces, vinegar, sugar powder, and continue boiling for 5 minutes. Mix chili chicken seasoning with ½ cup of soup stock to make a paste and add the mix to the contents of the pan. Mix well; remove from fire after 2 minutes. Serve hot.
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THANDOORI
CHICKEN
INGERDIENTS
| Full chicken meat Plain yoghurt Lime juice Salt Sougandika Thandoori Chicken Seasoning |
: About 1 Kg. : ¾ cup. : 2 tsp. : to taste : 4 to 5 tbs. |
METHOD:
Cut the chicken in to 4 pieces. Make gashes all over the pieces. Smear lime juice all over and keep for ½ an hour. Mix the Thandoori seasoning and salt with; yoghurt marinade. Cover and leave for 4 hrs. Preheat the oven to 200oC. Put the Chicken in the roasting pan in the oven. Spoon all the marinade from the bowl over the chicken. Roast for 1 hr., basting frequently with the drippings in the pan. Serve hot. Or can be grilled in Thandoori Oven and Serve hot with garnishing.
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SAMBAR
INGERDIENTS
| Toordal Tamarind Veg. Oil Sougandika Sambar Powder Mustard Garlic Curry Leaves Sized Vegetables Drumstick, Lady's Finger, Ash gourd, Potatoes Broken red chilly Salt to taste |
: 100 gms : Size of a lime : 15ml : 3 tbs : 1/2 tsp : 10 gms : Few No : 50 gms each : 2 Nos. |
METHOD:
Cook the toordal & keep, soak tamarind in 1/2 cut of water and strain the same. Cook the sized vegetables with toordal, add the dissolved SAMBAR POWDER (in little water), add tamarind water & salt, and allow the mixture to boil. Splutter mustard seeds in oil & add curry leaves & broken red chilly and stir well & add to the mixture to make SAMBAR
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RASAM
INGERDIENTS
| Tomatoes Tamarind Water Oils Sougandika Rasam Powder Mustard Garlic Salt |
: 4 nos : Size of a lime : 4 cups : 2 tbs : 4 tsp : 1 tsp : 10 gms : to taste |
Cook the tomatoes in a cup of water and strain by rubbing hard through a sieve or if, using tamarind, dissolve in a cup of water and strain the same. Crush the garlic and add all these to 3 cups of water and boil. Add RASAM POWDER and salt to the boiling water, stir well, and remove from fire. Splutter mustard seeds in oil and add in the prepared Rasam and use. Add coriander leaves for better taste.
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FISH
FRY
INGERDIENTS
| Fish piece Vinegar Sougandika Fish Fry Seasoning Salt |
: 1 Kg ( as per size) : 2 tbs : 4 to 5 tbs. : to taste |
Make gashes in Fish pieces and allow draining water. Make a paste of Fish Fry Seasoning by adding vinegar and salt. Rub the paste in Fish pieces, covering fully and marinate the same for 2 hrs. (Best results, if "chilled" in a refrigerator). Fry the marinated Fish pieces in oil till reaches the red colour. Serve hot with garnishes/ chilly sauce/ onion salad.
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FISH
CURRY INGERDIENTS
| Fish piece Ginger Slices Garlic Slices Green Chilly slits Curry Leaves Crushed Cambodge (Kudampuli) Coconut Oil Mustard Water Salt Fish curry Masala |
: 1 Kg ( as per size) : 1 tbs : 1 bulb : 4 nos : 2 stem : 1 piece( 10 gms) : 4 tbs : 1 tsp : 2 cups ( 400 ml.) : to taste : 6 to 8 tbs |
Splutter Mustard in oil; add curry leaves and Ginger, Green Chilly, Garlic & Sauté for few minutes. Make a paste of Fish Curry Masala and Salt in little water and add with Fish pieces & Cambodge and add to the mixture with two cups of water. Cook in low flame for 15 to 20 mts. and serve hot.
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MANGO PICKLE
INGERDIENTS
| Mango Garlic Gingelly Oil Ginger slices Green chilly Curry leaves Mustard Sougandika Versatile Pickle Powder |
: 1/2 Kg : 15mg : 25 ml : 10 gms : 4 nos. : few nos : 15gms : 5 tbs |
METHOD:
Wash and cut 1/2 kg Mangoes into small pieces and mix with Salt to taste and keep it for three hrs. When the water comes out add INSTANT PICKLE POWDER and mix well. Splutter mustard in Gingelly oil and sauté Ginger slices, Garlic, Green chilly Slices, Curry leaves in the oil and mix with the mangoes well. Allow it to cool and transfer to a clean bottle.
Also Best for Lime, Gooseberry, Garlic, Carrot, Bitter gourd, Irumpampuly, Mixed vegetable pickles etc
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