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MEAT
CURRY |
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INGERDIENTS
Beef
/ Buffalo bits
Sougandika 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
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METHOD:
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. |
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MUTTON
CURRY |
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INGERDIENTS
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Mutton / Chevon pieces
Sougandika Versatile Mutton Masala
Sliced Onion
Garlic
Chopped Ginger
Sliced tomato
Green Chilli 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
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METHOD:
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 |
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INGERDIENTS
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Chicken pieces
Sougandika chicken masala
Onion sliced
Ginger chopped
Garlic
Green Chillies Slit
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
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METHOD:
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 ato make a mixture. Add chicken pieces, tomatoes
& curry leaves. Coverand 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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PORK
CURRY |
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INGERDIENTS
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Pork meat pieces
Onion sliced
Ginger chopped
Tomato
Sougandika pork masala
Garlic
Vinegar
Salt to taste
Few curry leaves
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: 1 kg
: 4 nos
: 2 tbs
: 1 no.
: 4 tbs
: 1 bulb
: 1 tbs
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METHOD:
Marinate the water drained pork meat with 1 tbs masala,
soaked in vinegar & salt. Keep it for 30 minutes . Mix
onion sliced ,ginger chopped, garlic pieces, balance masala,
few curry leaves with the marinated meat and cook for
7 – 10 minutes in pressure cooker and serve hot. |
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MEAT
CURRY |
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INGERDIENTS
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Any Meat
Sougandika Garam Masala
Powder of :
1. Coriander
2. Black Pepper
3. Red Chilly
4. Turmeric
5. Salt To Taste
Onion Slices
Garlic
Ginger Chopped
Sliced Tomatto
Green Chilly Splits
Oil
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: 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
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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. |
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CHICKEN
FRY |
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INGERDIENTS
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1. Chicken meat
2 Vinegar
3. Egg
4. Salt
5. Sougandika Chicken Fry Seasoning
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: 1 Kg. [as per size]
: 2 tbs
: 1 No.
: to taste
: 4 to 5 tbs.
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METHOD:
Make gashes in chicken meat and allow to drain 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. |
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CHILLI
CHICKEN |
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INGERDIENTS
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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.
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: 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
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METHOD:
Beat the egg and 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. Saute
the sliced onion and capsicum in ˝ 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 and sugar powder and continue boiling
for 5 minutes. Mix chilli chicken seasoning with ˝ 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 |
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INGERDIENTS
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Full chicken meat
Plain yoghurt
Lime juice
Salt
Sougandika Thandoori Chicken Seasoning
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: about 1 Kg.
: ¾ cup.
: 2 tsp.
: to taste
: 4 to 5 tbs.
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METHOD:
Cut the chicken in to 4 pieces. Make gashes all over the
pieces. Smear lime juice all over and keep for ˝ 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 garnishings. |
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SAMBAR |
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INGERDIENTS
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Tooldal
Tamarind
Veg. Oil
Sambar Powder
Mustard
Garlic
Curry Leaves
Sized Vegetables
Drumstick, Lady's Finger, Ashgourd, Potatoes
Broken red chilli
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: 100 gms
: Size of a lime
: 15ml
: 3 tbs
: 1/2 tsp
: 10 gms
: Few No
: 50 gms each
: 2 Nos.
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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) and add tomarind water & salt and allow
the mixture to boil. Splutter mustard seeds in oil &
add curry leaves & broken red chilli and stir well
& add to the mixture to make SAMBAR |
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RASAM |
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INGERDIENTS
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Tomatoes,
Tamarind,
Water,
Oils
Rasam Powder
Mustard,
Garlic
Salt
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: 4 nos
: Size of a lime
: 4 cups
: 2 tbs
: 4 tsp
: 1 tsp
: 10 gms
: to taste
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METHOD:
Cook the tomatoes in a cup of water and strain by rubbing
hard through a sieve or if, tamarind, dissolve in a cup
of water and strain the same. Crush the garlic and add
all these to 3 cuts of water and boil. Add 4 tps. RASAM
POWDER and salt to taste to the boiling water and stir
well and remove from fire. Splutter mustard seeds in oil
and add inthe prepared Rasam and use. Add coriander leaves
for better taste. |
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FISH
FRY |
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INGERDIENTS
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Fish piece
Vinegar
Salt
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: 1 Kg ( as per size)
: 2 tbs
: to taste
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METHOD:
Make gashes in Fish pieces and allow to drain water. maker
a paste of Fish Fry Seasoning by adding vinegar and salt.
Rub the paste of 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 read colour. Serve hot with garnishes/
chilly souce. |
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FISH
CURRY MASALA |
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INGERDIENTS
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Fish piece
Ginger slices 1tbs
Garlic Sliced
Green Chilli slits
Curry Leaves
Crushed Cambodge (Kudampuli)
Coconul Oil
Mustard
Water
Salt
Fish curry Masala
|
: 1 Kg ( as per size)
: 1 tbs
: 1 bulb
: 4 nos
: 2 stem
: 1 peice(apprx 10 gms)
: 4 tbs
: 1 tsp
: 2 cups ( 400 ml.)
: to taste
: 6 to 8 tbs
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METHOD:
Splutter Mustard in oil, add curry leaves and Ginger,
Green Chilli, Garlic & Saute 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 |
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PICKLE
POWDER |
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INGERDIENTS
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Mango
Garlic
Gingelly Oil
Ginger slices
Green chilly
Curry leaves
Mustard
|
: 1/2 Kg
: 15mg
: 25 ml
: 10 gms
: 4 nos.
: few nos
: 15gms
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METHOD:
Wash and cut 1/2 kg Mangoes into small pieces and mix
with Salt to taste and keep it for 3 hrs. When the water
comes out add 5 tbs INSTANT PICKLE POWDER and mix well.
Splutter 15 gms of mustard in 25 ml Gingelly oil and saute
Ginger slices 10 gms, Garlic - 15 gms, Green chilly Slices
4 nos., Curry leaves - few nos. 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 picles etc. |
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