Jeet Spices bring to indian kitchens pure packaged spices making preparations delicious and healthy. We present some award winning recipies that you will find as mouthwatering as our experts found them to be.
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| Raita Sadabahar |
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Chana Masala
Ingredients:
- 100 gm white Chana
- 1 tsp Jeet Dhania Powder
- 1tsp Jeet Lal Mirch Powder
- 1 tsp Jeet Chana Mazaa
- 1 chopped onion
- 1 tomato
- ½ inch chopped ginger
- 3 tsp oil
- 2 green chillies and
- salt to taste
Method:
Soak chana overnight. Boil in a pressure cooker. Now fry onion in oil till it is golden brown, add Jeet Dhania Powder and Jeet Lal Mirch Powder to it. Add Jeet Chana Mazaa. Fry for 2-3 minutes. Mix chopped tomatoes, green chilli slits and sliced ginger. Add salt to taste. Add chana and cook for 3 minutes. Garnish with onion rings and chopped green chillies. Mouth-watering tasty chana is ready for you to relish.
Mutter Paneer
Ingredients:
- 200 gm paneer
- 4 tsp of oil
- ½ cup peas
- 3 tsp Jeet Shan-e-Rasoi (masala)
- 2 chopped onions
- 1 chopped tomato
- Salt to taste
- ½ tsp Jeet Rogni Bahar
- Few coriander leaves
- 2 pinches of Jeet Garam masala
Method:
Cut the paneer into ½ inch pieces, fry them in oil. Now fry chopped onions in 4 spoons of oil till golden brown, add chopped tomatoes, Jeet Shan-e-Rasoi powder and fry till oil leaves the masala.
Add ½ tsp Jeet Rogni Bahar, salt and ½ cup peas. Stir well and cook all of them in water for 5 minutes at low flame.
Sprinkle a pinch of Jeet Garam Masala over it and cover the lid for 2 minutes. Garnish the dish with coriander leaves.
Pav Bhaji
Ingredients:
- 1 tsp Jeet Lal Mirch Powder
- ½ tsp crushed garlic
- ½ tsp grated ginger
- 3 chopped onions
- ½ cup peas
- 1 chopped potato
- 1 chopped tomato
- ¼ tsp Jeet Turmeric Powder
- Oil to fry
- 1 cup mixed vegetables
- 2 tsp Jeet Pav Bhaji Bambaiya (masala)
- Salt to taste.
Method:
Cook mixed vegetables in pressure cooker with potatoes and peas in a little water. Drain and crush thoroughly. Fry ginger, garlic and onions till they turn golden brown.
Add tomato to the cooked vegetables and heat it.
Add Jeet Pav Bhaji Bambaiya (masala), Jeet Lal Mirch Powder and Jeet Turmeric Powder and roast. Heat halves of pav with butter, and garnish bhaji with onion and coriander leaves-Serve hot with butter. .
Sambher Dakhani
Ingredients:
- Tuar dal 200gm soaked
- Tamarind pulp juice ¾ cup
- 2 tsp oil
- 3 whole red chillies
- 1 tsp mustard seed
- 1 pinch hing
- Curry leaves
- 2 drumsticks
- 250gm cut vegetables
- ½ tsp Jeet Turmeric Powder
- ½ tsp Jeet Lal Mirch Powder
- 100gm cut onion
- 3 tsp Jeet Sambher Dakhani (Masala)
- ½ tsp fenugreek seeds
- Salt to taste
Method:
Boil 200g soaked tuar dal with 20 drumsticks and cut vegetables (250 g) and onions (100g), Add 4 tsp of tamarind juice, salt and red chilli powder to taste. Now add 2 tsp. of Jeet Sambhar Dakhani to it and remove it from heat.
Take 2 tsp oil, heat it and add 3 red chilly whole, 1/2 tsp Rai, 1/2 tsp methi dana, 4 curry leaves and a pinch of asafoetida (hing) to it. Make a baghar of it and add this to the prepared mixture.
Sambher is ready with real aroma and taste.
Meat Masaledar
Ingredients:
- ¾ kg boneless mutton
- 200 gm cooking oil
- 5 bay leaves
- 400 gm onion chopped and grated
- 3 tbsp Jeet Meat Mazaa(Masala)
- Curd ¼ cup
- 1 tsp ginger-garlic paste
- Salt to taste.
Method:
Boil mutton with 5 bay leaves until half done. Heat oil and fry onion till golden brown. Add ginger-garlic paste, Jeet Meat Mazaa and again mix till oil separates. Add meat and curd to it. Mix for 2 minutes.
Put some salt and water from boiled meat in it and then cook for 2 minutes. Garnish with chopped fresh coriander leaves. Top it with a little cream and serve with naan or roti.
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