Sambhar Masala
1. Take boiled Toor Dal (250 g approx.) & boil all vegetables (Tomato/ Drum Stick/ Pumpkin/ Brinjal).
2. Take dal & 3 glass of water in bowl & mash it properly & stir well. Cover the pan & all the veggies on a low to medium flame.
3. Now add the 1 tbsp tamarind pulp, 1 tbsp. RASORA SAMBHAR MASALA cook for 8-10 mins.
4. Heat Ghee/Oil in Kadai then add mustard seeds, pinch of asafetida, fresh curry leaves, 1 tbsp RASORA SAMBHAR MASALA quickly pour the whole tempering mixture into the sambhar and Cover it.
5. Cook for more 8-10 min at law flame, garnish with chopped coriander leaves and serve Hot with Rice, Idly, Dosa.
Chhole Masala
1. Take boiled Chickpeas (250 g approx.)
2. Heat Oil / Butter / Ghee in a pan and add pinch of Asafoetida, Rasora Red Chilli Powder, Rasora Turmeric Powder, finely chopped 2 big Onions, 2 tsp Ginger-Garlic paste, Salt and cook this mixture for 3-4 minutes.
3. Simmer 2 big Tomato Puree for 5 minutes, now add 2 tbs Rasora Chhole Masala (10-12g) cook for 1 to 2 mins.
4. Add 2 cup water and mesh some chana to make greavy thick, cook for 10 to 15 mins.
5. Garnish with finely chopped Coriander leaves, Serve hot with Paratha, Bhature, Kulcha and Rice.
PAV BHAJI
1. Take 500 gms of boiled, meshed Mix Vegetables including Potato, Cauliflower, Green Peas & Cabbage.
2. Heat Oil/ Butter in a pan and add pinch of Asafoetida, Rasora Red Chilli Powder, Rasora turmeric Powder, finely chopped Onions, Capsicum, Ginger-Garlic paste, Salt, and cook this mixture for 5 minutes.
3. Simmer Tomato Puree for 5 minutes, now add 2 tbs Rasora Pav Bhaji Masla (10-12 g) and cook for 1 to 2 mins.
4. Add cooked mix vegetables to the puree and mesh it properly. Cook for approximately 5-10 minutes stirring it continuously.
5. Garnish your Bhaji with finely chopped Coriander leaves, Serve it hot, best with medium fried slice of buns & Veg Pulav.