Celebrating the silver jubilee year!

SAMBAR
Ingredients: (in powder form)-Chilies, Methi, Coriander, Cumin, Mustard Asafoetida, Turmeric, Bengal gram, Rice, Cinnamon, Fennel, Cardamom Moggu , Pepper and Salt.

Recipe: Cook 125 gms. Thoordal  with one litre of water. Add one teaspoon of turmeric powder and one teaspoon of oil while cooking the dal. Add chopped onions or any other vegetables before the dal is fully cooked. After the dal and vegetables are fully cooked add 4-5 teaspoonul of sambar powder, add required quantity of salt and tamarind as per your taste.(In place of tamarind, lime juice or tomatoes can be used.) Cook the whole mixture for 10 minutes and add some coriander leaves before removing the vessel form the oven.

JAMOON MIX
Ingredients: Wheat Flour, Skimmed milk powder, Hydrogenated fat (vegetable oil), Citric acid,  Sodium bi-carbonate.

Recipe: To one volume of the mix, add ¼ volume of water and make dough without lumps .Do not knead the dough excessively. Allow the dough to stay for about 5 minutes and then shape the dough to the required shape without cracks. Deep fry in refined oil or ghee over a low heat to golden brown colour jamoons. To obtain best results: Remove the pan from the fire after the ghee or oil is moderately heated. Insert a small jamoon for trial. If the trial jamoon touches the bottom and rises slowly, fry all the jamoons. If the jamoon rises immediately, the frying medium is allowed to cool to obtain the above result. Put the pan again on fire and deep- fry all jamoons.

After frying, soak these jamoons in hot syrup for 30 minutes. To make the jamoons softer, warm the syrup along with the jamoons for 2-3 minutes.
Sugar syrup- Dissolve one volume of sugar in one volume of water and boil for about 5 minutes. Cardamom saffron and essence may be added to the syrup if desired.
Note- Follow the recipe carefully to get best results. Avoid hard lumps and store in a place away from insects and strong smelling perfumes.

CHICKEN MASALA
Ingredients: Coriander, Chilli, Cumin, Black Pepper, Salt, Garlic, Kasuri methi, Black Cardamom, Turmeric , Dry Ginger, Cassia, Clove, Nutmeg, Mace, Asafoetida.

Recipe: Add 1 Teaspoon of the contents to 1/2 cup of Hot Milk Stir well. Add equal quantity of hot water. The delicious drink is ready(sugar may be added if desired and the proportion of the milk and water can be varied to suit individual taste). Chill the drink for a cool refreshment(contains added flavour). Add Swastiks Badam Carnival to Sweets like Laddu, Burfi, Halwa Chiroti Milk, Vermicelli, Payasam, Kesaribath, etc for added flavour colour and taste.


PULIYOGARE POWDER
Ingredients: (In powder form) Chillies, Coriander, Cumin, Mustard Asafoetida, Turmeric, Bengal Gram, Pepper, Fenugreek, Curry Leaves
Salt, Tamarind, Jaggery, Bengal Gram, Black Gram, Vegetable Oil Dehydrated Coconut and Til.

Recipe- Cook 600 gms of rice with twice the volume of water. Transfer to a large vessel, allow to cool, add some oil and sprinkle 150 gms of the mix on it. Add desired quantity of Groundnuts fried in oil and season with 4-5 Red chillies, Curryleaves and Mustard. Add little oil and mix well. You can add grated copra for better taste.

RAVA IDLY MIX
Ingredients: (In powdered form)- Soji, Refined Groundnut Oil, Cashewnuts Bengal Gram Dal, Dehydrated Green Chillies, Salt, Dehydrated Curry Leaves, Sodium Bi-carbonate (Cookind soda), Mustard, Ginger.

Recipe: First mix well 250 ml. Fermented curds with 500 gms of Instant Rave (soji) Idly mix and add to this 25 gms. Coriander leaves nicely cut into small pieces. After a minute, add 500 ml of fermented curds and mix it well. Then with an interval of 2 minutes, cook the mixture in steam either in an Idli cooker or an idli vessel for about 10-12 minutes. Out of this quantity, you have 25-30 Idlies of 45 to 50 gms. in weight. The fermented curds is s a must. Other wise the Idlies turn yellow in colour and give a different taste. Please note that only after the water is boiled well either in cooker or in the Idli vessel, the mix is prepared and cooked

JALEBI MIX
Ingredients: Maida, Black Gram Flour, Fat preservative
Sodium Bi-Carbonate and Edible Food Colour.

Recipe- To prepare 'Swastiks' Instant Jilebi add one volume of water to one volume of the mix thoroughly. Heat Vanaspati or refined oil in a shallow frying pan. Make a button size hole ina thick cloth and squeeze the prepared 'Swastiks' Jilebi batter in heated oil over medium heat. Fry the batter till crisp. Soak it in sugar syrup for half a minute and your 'Swastiks' Jilebis are ready to be served.
Sugar Syrup- Add two cups of sugar to one cup of water and boil it till you have a thick syrup. If desired, add saffron/Cardamom powder/ Essence of Haly Lemon Juice for extra flavour.

HALWA MIX
Ingredients: Wheat flour, Corn flour, Permitted food colours and natural flavourings, Contains no chemical preservatives.

Recipe: Take one measure of tasty Swastik Halwa Mix. Add two and a half measure of water and half a measure of sugar. Mix thoroughly without lumps. Transfer to frying pan. Stir for 10 minutes more over moderate heat. Add ghee for extra taste. Transfer to any flat plate for uniform spreading. Cut to desired size. Great Halwa is ready for serving.

VADA MIX
Ingredients: Lental Dal, Asafoetida, Salt, and Preservative
Sodium Bi-Carbonate.

Recipe- Add one volume of powder to one volume of water and mix into a batter without lumps and fry in deep oil. The necessary amount of salt has already been added. Add seasonings like pepper and other spices according to your taste