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Fish Curry | Mutton Curry | Chicken
Biriyani | Biriyani Rice | Chicken
Kuruma | Sambar | Rasam
| Vegetable Soup | Iddili
| Murukku | Dosai
| Idiyappam (Putu Mayam)
|
|
| Ingredients |
| 2 tablespoons
cooking oil |
| 2 teaspoons House
Brand whole mixed spices for fish curry |
| 1 large onion,
sliced finely |
| 2 sprigs curry
leaves |
| 125 g House
Brand fish curry powder |
| 250 ml water |
| 1 red chilli,
slit lengthwise (optional) |
| 1 green chilli,
slit lengthwise (optional) |
| 1 large tomato,
quartered |
| 80 g tamarind
mixed with 6 cups water and strained |
| 1 kg fish slices |
| Salt to taste |
| 250 ml thick coconut
milk or 200 ml evaporated milk |
| Chopped coriander
leaves, for garnishing |
| METHOD |
| 1. Heat oil and
fry the House Brand whole mixed spices for fish
curry until you get the fragrance. Add
in the sliced onions, curry leaves, red and green
chillies and sauté till onions turn golden
brown. |
| 2. Mix the House
Brand fish curry powder with 250 ml water to form
a curry paste. |
| 3. Add the curry
paste to the oil and fry this over low heat until
fragrant. |
| 4. Pour in the
tamarind water and boil for 10 minutes. |
| 5. Add in the
fish slices, salt and coconut milk or evaporated
milk. Bring to boil till fish is cooked. |
| 6. Turn off heat
and sprinkle some chopped coriander leaves before
serving. |
|
|
| Ingredients |
| 1 kg mutton, cut into bite size
pieces |
| 125 g House Brand Meat & Chicken
Curry Powder |
| 200 ml water |
| 4 tablespoons ginger-garlic paste |
| 3 tablespoons cooking oil |
| 25 g House Brand Mixed whole Spices
for Meat |
| 4 onions, chopped finely |
| 4 green chillies, slit lengthwise
(lengthwise) |
| 2 sprigs curry leaves |
| 6 cups water |
| 3 medium tomatoes, quartered |
| 2 tablespoons tomato puree |
| 2 tablespoons chopped coriander
leaves |
| METHOD |
| 1. Combine mutton pieces, curry
powder, water and ginger-garlic paste in a bowl
and leave it aside for marinate
for 1 hour. |
| 2. Heat oil in a pan and fry the
whole spices until aromatic. Add in the chopped
onions, green chillies
and curry leaves and sauté till onions
turn golden brown. |
| 3. Add in the marinated mutton pieces
and stir fry till it turns colour. |
| 4. Add in the water and the tomatoes
and cook over medium heat for about ½ hour
or until mutton almost tender.
If necessary add more water to finish the cooking
process. |
| 5. Add in the tomato puree and stir
to mix well. Boil further till mutton is tender
and gravy is thick. |
| 6. Add the chopped coriander leaves,
stir to mix well and turn off heat. Serve with
rice or bread. |
| Instead of mutton, 2 kg of chicken
can be used but reduce water to 4 cups. |
|
| A) Preparation of Biriyani Chicken Curry |
|
|
| Ingredients: |
|
|
| House Brand Biriyani Powder |
|
100 gms |
| Chicken |
(cut into pieces) |
1 kg |
| Ginger & Garlic Paste |
|
3 tbs |
| Ghee or oil |
|
2 tbs |
| Small Onions |
|
20 pcs |
| Cashew Nuts |
|
40 pcs |
| Tomato Sauce |
|
5 tbs |
| Big Onions |
(sliced thinly) |
3pcs |
| Yoghurt |
|
3 tbs |
| Suggested
Preparation: |
| Marinate chicken
pieces with the ginger & garlic paste for
30 minutes. |
| Heat the ghee
or oil in a pan and add marinated chicken pieces
and stir fry for two minutes. |
| Grind the small
onions and 30 pieces of cashew nuts with water
to form a paste and pour this mixture over the
chicken and stir thoroughly. |
| Cover and cook
for ten minutes. |
| Add the House
Brand Biriyani Powder into the pan and add a cup
of water and yoghurt. |
| Cover and cook
for 20 minutes. |
| When chicken
is almost cooked and gravy thickens, add the tomato
sauce and stir thoroughly. |
| Cover and cook
for 5 minutes. |
| Note: Chicken
can be substituted for mutton. |
Top 
|
|
| B) Prepararion of
Biriyani Rice |
|
| Ingredients: |
|
| House Brand Basmati Rice |
1 kg |
| Ghee or oil |
2 tbs |
| Cinnamon Sticks 2" |
2 pcs |
| Cardamom |
5 pcs |
| Salt |
add as desired |
| Food Colouring |
add as desired |
| Pandan Leaves |
add as desired |
| Suggested
Preparation: |
| Wash
and drain the rice. |
| Heat
a pan over low flame and add the ghee or oil. |
| Add
the cinnamon sticks and the cardamoms. |
| Add
the rice into pan and stir thoroughly. |
| When
the rice turns slightly golden brown, remove from
flames. |
Transfer
the contents of the pan to a rice-cooker. Add
the required amount of water (Suggested
1 1/2 cup of water to 1 cup of Biriyani Rice),
salt, food colouring and pandan leaves. |
| When
the rice is cooked, place the rice and chicken
curry or mutton curry in layers in a pan, starting
with rice at the bottom and covering with rice
at the top. |
| To
garnish, fry the remaining cashew nuts and sliced
big onions till golden brown and sprinkle between
the layers. |
| Place
in an oven at 120 degree Celsius for ten minutes. |
|
| Ingredients: |
|
|
| House Brand Kuruma
Curry Powder |
|
50 gms |
| Chicken Pieces |
|
500 gms |
| Green Chilli |
(sliced) |
3 pcs |
| Garlic/Ginger |
(Ground together) |
15 gms |
| Cauliflower |
(Cut into fairly
big slices) |
100 gms |
| Tomatoes |
(Cut into fairly
big slices) |
2 pcs |
| Potato |
(Cut into fairly
big slices) |
150 gms |
| Carrot |
(Cut into fairly
big slices) |
150 gms |
| Thick Coconut
Milk |
|
150 ml |
| Oil |
|
3 tbs |
| Water |
|
1 litre |
| Salt, to taste |
|
|
| Suggested Preparation: |
| Fry
chilli and ground mixture of garlic and ginger
in the oil in a pan over low flame for 2 minutes. |
| Add
chicken pieces into the pan and fry for five minutes. |
| Add
carrots to the pan and fry for two minutes. |
| Mix
the House Brand Kuruma Curry Powder with the water
and add salt to taste. |
| Cover
and cook for 10 minutes. |
| Add
remaining vegetables and cook for 30 minutes. |
| Add
the coconut milk or low fat milk and allow to
simmer for 1 minute. |
|
|
| Ingredients: |
|
| House Brand Sambar Powder |
100 gms |
| Toor Dhall |
200 gms |
| Sliced Vegetables |
4 cups |
| Tamarind Pulp |
4 tbs |
| Water |
1 or 2 litres |
| Salt, to taste |
|
| Suggested Preparation: |
| Cook the Toor
Dhall with the water. |
| When half cooked,
add the sliced vegetables. |
| Cover and cook
for 20 minutes. |
| Mix the House
Brand Sambar Powder with 800 ml of water. |
| Add the tamarind
pulp to the Sambar Powder mixture. |
| Add this mixture
to the vegetables being cooked. Stir, cover and
cook for about 40 minutes until vegetables are
cooked. |
|
|
| Ingredients: |
|
| House Brand Rasam Powder |
50 gms |
| Tomatoes |
2 |
| Cooking oil |
1 tbs |
| Tamarind Pulp |
1 tbs |
| Water |
1 litre |
| Salt, to taste |
|
| Suggested
Preparation: |
| Heat
and temper the tomatoes in the cooking oil in
a pan for 5 minutes. |
| Add
the House Brand Rasam Powder and water into pan
and cook for 10 minutes. |
| Add
salt to taste. |
|
|
| Ingredients: |
|
|
| House
Brand Soup Powder |
|
25 gms |
| Onion |
(medium
size, peeled and chopped finely) |
1 |
| Garlic |
(chopped
finely) |
10 gms |
| Ginger |
(chopped
finely) |
10 gms |
| Carrot |
(chopped
into small pieces) |
100 gms |
| Tomato |
(chopped
into small pieces) |
2 |
| Cauliflower |
(chopped
into small pieces) |
100 gms |
| Corn |
(chopped into
small pieces) |
30 gms |
| Oil |
1 tbs |
|
| Water |
1 litre |
|
| Salt,
to taste |
|
|
| Suggested Preparation: |
| Fry onion, ginger
and garlic in oil in a pan for two minutes over
small flame. |
| Add carrots and
fry for further two minutes. |
| Mix House Brand
Soup Powder in water and add sufficient salt. |
| Add Soup Powder
mixture into the pan and cook for 10 minutes. |
| Add all the remaining
vegetables and cook for further 10 minutes until
vegetables are cooked. |
|
|
| Ingredients: |
|
| House Brand Iddili Flour |
500 gms |
| Urid Dhall |
150 gms |
| Salt, to taste |
|
| Suggested
Preparation: |
| Soak the Urid
Dhall for about four to six hours and then blend
into fine paste with water. |
| Blend House
Brand Iddili Flour with water to form Iddili paste.
Keep the mixture aside for another 30 minutes. |
| Mix the Iddili
paste with the Urid Dhall paste and keep aside
for 10 hours to ferment. |
| Add salt to
taste before cooking. |
| Grease cups
of Iddili tray and pour spoonfuls of batter into
each cup of the tray. Steam for 15 minutes to
20 minutes. |
| Remove when cool. |
|
|
| Ingredients: |
|
| House Brand MURUKKU MIX |
500 gms |
| Water |
|
| Oil to Fry |
|
| Salt, to taste |
|
| Suggested Preparation: |
| Make a smooth dough with HOUSE BRAND
MURUKKU MIX adding sufficient quantity of water
and salt. |
| Press the dough through a Murukku Mould
into hot oil . Fry till golden brown |
|
|
| Ingredients: |
|
| House Brand Dosai Flour |
500 gms |
| Water |
1.25 litres |
| Salt, to taste |
|
| Suggested
Preparation: |
| Blend House
Brand Dosai Mix with water and keep aside for
10 hours to ferment. |
| Add salt to
taste. |
| Grease hot girdle
over low heat with oil. |
| Pour a ladle
of batter on centre of girdle and spread the batter
to form thin pancakes. |
|
|
| Ingredients: |
|
| House Brand IDIYAPPAM FLOUR |
500 gms |
| Warm Water |
|
| Coconut Milk(Optional) |
|
| Salt to taste |
|
| Suggested Preparation: |
| Make a Soft dough with HOUSE BRAND
IDIYAPPAM FLOUR adding sufficient quantities of
warm water , cococnut milk( optional ) and salt. |
| Press the dough through a Vermicelli
Mould , into circular heaps of about 10cm diameter
each, onto a steamer tray. Cover and steam for
10-15 minutes, Serve when cold with sugar and
grated coconut. |
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rights©reserved by KNP Trading Private Limited
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