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Chinese Clear Vegetable Soup

Ingredients
  • 1 carrot
  • 1 cup cabbage leaves
  • 3 lettuce leaves
  • 3 spring onions
  • 50 gms. sliced cauliflower
  • A pinch of baking powder
  • A pinch of citric acid
  • 2 teaspoons of soya sauce
  • Salt to taste
  • Green chillies in vinegar and chilli sauce to serve
  • 1 teaspoon Sundrop Oil
Method
  • Slice carrot thinly
  • Chop the cabbage and lettuce leaves
  • Chop the spring onions with the leaves
  • Heat Sundrop oil in a pan. Add the vegetables, baking powder and citric acid and cook on a high flame for 3-4 minutes
  • Add 5 cups of boiling water, soya sauce and salt, and boil for 3-4 minutes
  • Serve hot with chillies in vinegar and chilli sauce
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Chicken Clear Soup

Ingredients
  • 100 gms. shredded boneless chicken pieces
  • 1 litre chicken stock or water
  • 1 tablespoon finely chopped coriander leaves
  • 6 mint leaves finely chopped
  • 1 cup finely chopped spinach
  • 2 spring onions finely chopped with the greens
  • ½ teaspoon nutmeg powder
  • 1 tablespoon white flour
  • Salt and white pepper to taste
  • 1 tablespoon fresh cream(optional)
  • 1 tablespoon Sundrop Oil
Method
  • In a pot combine the chicken stock or water with the chopped herbs. Bring to a boil and simmer for about 10 minutes or till the herbs are tender. Cool and blend to a puree.
  • Heat half tablespoon of Sundrop oil in a pan and stir-fry the shredded chicken pieces till tender. Remove from the pan and keep aside. In the same pan heat the remaining Sundrop oil, add the white flour and stir-fry for about 1 minute.
  • Add the chicken pieces, herb puree, white pepper powder and salt. Simmer on medium level while stirring for about 4 minutes. Beat the cream and stir into the soup. Heat well.
Tip
  • To make 500 ml. of chicken stock, cook about 500 gms. of chicken bones with one litre of water, chopped onions and garlic, till the stock is reduced to half the quantity.
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Kach Kolar Kofta

Ingredients

For kofta
  • 6 raw bananas
  • 100 gms. sweet potatoes
  • 6 green chillies
  • 1 tablespoon ginger chopped
  • 1 teaspoon roasted jeera powder
  • Salt to taste
  • Sundrop Oil to fry
For gravy
  • 4 teaspoon coriander powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • ½ teaspoon cumin whole
  • 3 teaspoon ginger paste
  • 3 teaspoon melon seed paste
  • ½ teaspoon garam masala powder
  • 1 teaspoon roasted cumin powder
  • Salt to taste
  • 2 tablespoon curd beaten
  • 3 tablespoon Sundrop Oil
Method

For kofta
  • Boil raw bananas and sweet potatoes and peel after they cool down.
  • Grate and mix bananas and sweet potatoes
  • Add chopped chillies, chopped ginger, roasted jeera powder and salt. Mix well.
  • Divide into equal proportions
  • Apply Sundrop oil on palms and make small balls of the mixture
  • Heat Sundrop oil in a kadhai, allow it to come to smoking point. Fry the koftas till golden brown
For gravy
  • Heat Sundrop oil in a kadhai and allow it to come to smoking point
  • Add whole cumin and allow it to crackle
  • Add ginger paste and sauté. Mix red chilli powder, coriander powder and turmeric powder
  • Add this mixture to the oil. Cook, stirring continuously till the spices are cooked and the oil separates from the masala. Then add the beaten curd and melon seeds paste. Adjust seasoning with sugar and salt
  • The gravy is now ready
  • Add the koftas and finish with roasted cumin powder, garam masala powder
  • Garnish and serve hot
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Dum Aloo

Ingredients
  • 500 gms. small potatoes
  • 1 cup boiled onion paste
  • 1 teaspoon garlic paste
  • ½ cup tomato puree
  • 1 teaspoon red chilli powder
  • 1 teaspoon coriander powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon kasoori methi
  • 1 teaspoon garam masala powder
  • 50 ml. fresh cream
  • 1 teaspoon cashewnut paste
  • ½ cup curd (yogurt)
  • Salt as per taste
  • 2 teaspoon Sundrop oil
Method
  • Peel, wash and prick potatoes with a fork. Deep fry in moderate hot Sundrop oil until potatoes are golden brown in color. Keep them aside
  • Heat Sundrop oil in a patila. Add boiled onion paste and cook on a high flame, stirring continuously until onion paste turns light brown
  • Add cashewnut paste and beaten curd/yogurt. Mix well
  • Add ginger paste and garlic paste, stir for half a minute and then add red chilli powder, coriander powder, and turmeric powder. Stir and add tomato puree. Cook on a medium flame for 3 minutes.
  • Add 2½ cups of water. Bring it to a boil and add fried potatoes. Season with salt. Reduce flame and add garam masala powder and kasoori methi.
  • Cook for 10 minutes on a slow flame
  • Finish with fresh cream and serve hot
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Aloo Methi

Ingredients
  • 500 gms. picked fresh fenugreek leaves (methi)
  • 4 big potatoes unpeeled and cubed
  • 1 teaspoon cumin seeds
  • 2 teaspoons coriander seeds powdered
  • 2 tablespoons each of ginger and garlic finely chopped
  • 2 dry red chillies roasted
  • 2 green chillies finely chopped
  • ½ teaspoon each of turmeric and asafetida (hing) powders
  • 4 tablespoons of Sundrop oil
Method
  • Wash the fenugreek leaves thoroughly and finely chop them. Sprinkle some salt over them and keep aside for about half an hour.
  • Heat Sundrop oil in a heavy-bottomed pan on medium level and lightly fry all the spices for about 1 minute
  • Add the potato cubes, fenugreek leaves and adjust salt to taste. Mix well and cook covered on low level for about 15 minutes or till the potatoes are tender and the fenugreek leaves water has evaporated.
Tips
  • As a variation, the potatoes can be boiled first and then cubed.
  • In this case, the fenugreek leaves should be first squeezed of all the salt water and added to the oil seasoned with spices. Cover and cook for a few minutes and then add the boiled potato cubes. Mix well and cook covered for a little while.
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Murg Mussallam

Ingredients
  • 800 gms. chicken (whole)
  • 1 cup yogurt, well beaten
  • 1 teaspoon each of turmeric, garam masala and red chilli powder
  • 2 green chillies made into a paste
  • 1 tablespoon each of ginger and garlic pastes
  • 4 cloves
  • 1 piece cinnamon broken
  • 4 cardamoms
  • 10 almonds
  • 1 teaspoon cumin seeds
  • 2 teaspoons coriander seeds
  • 2 large onions finely sliced
  • 1 cup tomato puree
  • 1 cup water
  • Salt to taste
  • Fresh cream (optional) and chopped coriander for garnishing
  • 2 tablespoons Sundrop oil
Method
  • Make cuts on the chicken. Mix half of the ginger-garlic paste and red chilli powder in a bowl. Add garam masala powder, turmeric powder, yoghurt and salt to taste. Mix well. Rub this marinade into the chicken and marinate in the refrigerator for two hours
  • In a pan, roast cumin seeds, coriander seeds, cloves, peppercorns, cinnamon, cardamoms and almonds till they are aromatic. Fry the sliced onions till brown. Allow it to cool. Grind all this and the remaining ginger-garlic paste together, with a little water.
  • Heat 1 tablespoon of Sundrop oil in a heavy-bottomed pan till hot. Add the chicken and fry on medium level till it is browned lightly. Remove from the pan and keep aside.
  • Add the remaining oil, heat it till hot and fry the paste on medium level for about 2 minutes.
  • Add the chicken, marinade, tomato puree, remaining red chilli powder, water and salt to taste. Mix well. Cover and cook on low heat for about 25 minutes or till the chicken is fully tenderized.
  • Garnish with fresh cream (optional) and finely chopped coriander
Tips
  • To make the dish richer, add a desired amount of fresh cream when the chicken is almost but not fully done.
  • You can also use whole chicken pieces to make this dish.
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