Aachi

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Preparation Heat oil in a cooker. Add chopped onions, fry till golden brown. Add tomatoes and cook till the raw flavour goes off. Add curd, lime juice and Aachi Biriyani Masala followed by mint leaves and coriander leaves. Add vegetables/pressure cooked mutton/chicken, 1-litre water, salt and rice. Pressure cook till 3 whistle.Finally, top the rice…

Preparation Wash 300g of chicken pieces and keep aside. Heat oil to fry chopped onions until golden brown. Add chopped tomatoes and fry until soft. Now add Aachi Chicken Masala and cook till oil separates. Add 200ml water and salt to taste. Add chicken pieces, cover with lid and allow it to simmer until the…

Preparation Heat oil to fry onions, peeled garlic, curry leaves, tomatoes and cook well. Add Aachi Fish Curry Masala, 400ml of water, tamarind pulp, Coconut paste, 150ml of water and finally add 250g of fish and desired quantity of salt. Cook for 20minutes till the fish gets cooked. Now delicious Aachi Fish Curry is ready…

Ingredients Coriander, Cinnamon, Cumin, Star anise, Cloves, Pepper, Nutmeg, Cardamom, Ginger, Turmeric, Chilli, Bay leaf, Fennel, Kasurimethi and Salt.   Recipe This is a mixture of spices. The addition of 5 to 10g of Aachi Garam masala will enhance the taste and flavor of Vegetarian and Non-Veg preparations. Disclaimer Image shown is a representation and…

Preparation Aachi Chilli Powder may be mixed with edible oil or ghee for good taste.   Ingredients Urad Dhal, Salt, Red Chillies, Gram Dhal, Sesame, Asafoetida & Curry leaves.   Disclaimer:- The image shown is a representation and may slightly vary from the actual product. Every effort is made to maintain the accuracy of all…

Preparation Aachi Kulambu chilli powder may be used for Fish curry, Dry fish curry, Egg curry, Tamarind curry, Kara curry, Fenugreek curry. Ingredients Chilli, salt, coriander, pepper, fenugreek, cumin seeds, Fennel, Tur dhall, Turmeric, Mustard, Curry leaves. Disclaimer Image shown is a representation and may slightly vary from the actual product. Every effort is made…

Preparation Clean the mutton pieces thoroughly. Pressure cook 200g of meat with ginger garlic paste, the desired amount of turmeric powder, and 100ml of water for up to 3 whistles for about 7minutes. Heat the oil to fry chopped onions until golden brown. Add ginger-garlic paste and stir fry for 2 minutes. Add chopped tomatoes…

Preparation Heat oil in a Kadai, add mustard seeds, urad dhal, dried red chillies, curry leaves, sliced tomato and saute. Then add 20g rasam powder. Mix well. Add one-litre water and allow it to cook for some time. Then prepare 1 litre of tamarind juice and keep it aside. Then add salt. Check for the…

Preparation The best quality Red Chilli is chosen from the field, cleaned, powdered and packed hygienically. The Packing is tamper-proof that helps to increase the shelf life and keep the aroma for a long time. Ingredient Red Chilli Disclaimer Image shown is a representation and may slightly vary from the actual product. Every effort is made to…

Preparation Soak 160g of dhal in 250ml of water and pressure cook for 10 minutes for up to 3 whistles. Keep it aside. Heat oil in a Kadai, add mustard seeds, onions, curry leaves, and green chilies. Add drumstick, cook for some time and then add tomatoes and brinjal. Add Aachi Sambar powder, coriander leaves,…

Ingredient Turmeric Disclaimer:- The image shown is a representation and may slightly vary from the actual product. Every effort is made to maintain the accuracy of all the information displayed.

Unit G09 & G13, Menara Mutiara Majestic,
Jln Othman, Pj Old Town,
46000 Petaling Jaya,
Selangor Darul Ehsan.

Tel : 011-5633 9880 / 011-5637 4392

Customer Service

Unit G09 & G13, Menara Mutiara Majestic,
Jln Othman, Pj Old Town,
46000 Petaling Jaya,
Selangor Darul Ehsan.

Tel : 011-5633 9880 / 011-5637 4392

Customer Service

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