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Soak 160g of dhal in 250ml of water and pressure cook for 10 minutes for upto 3 whistles. Keep it aside. Heat oil in a kadai, add mustard seeds, onions, curry leaves and green chillies. Add drumstick, cook for sometime and then add tomatoes and brinjal. Add Aachi Sambar powder, coriander leaves, 750ml of water. Cook with closed lid for 10 minutes. Add tamarind juice followed by dhal and coriander leaves. Finally add salt. Sambar is ready-to-serve.
Soak 160g of dhal in 250ml of water and pressure cook for 10 minutes for upto 3 whistles. Keep it aside. Heat oil in a kadai, add mustard seeds, onions, curry leaves and green chillies.
Aachi-Chana Masala-200g€2.10Add to cart
Coriander, Dry Mango, Cumin, Red Chilli Powder, Black Salt, Pomegranate Seed, Bay Leaves, Fennel, Clove, Dry Fenugreek Leaves, Cinnamon, Black Pepper, Bishop’s Weed, Cardamom, Ginger, Compounded Asafoetida, Acidity regulator (E330) and Nutmeg.
Aachi-Biryani Masala-200g€2.60Add to cart
Heat oil in a cooker.Add chopped onions, fry till golden brown. Add tomatoes and cook till raw flavour goes off. Add curd, lime juice and Aachi Briyani Masala followed by mint leaves and coriander leaves.
Add vegetables / pressure cooked mutton / chicken, 1 litre water, salt and rice. Pressure cook till 3 whistles. Finally top the rice with ghee and mix well. Tasty Briyani is ready-to-serve.
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