Instant Mix Recipes

Quarter cup milk 2 teaspoon butter Half cup milk powder Quarter cup sugar Heat milk in a pan and add the butter.  Off the stove as soon as the butter melts.  Grind the milk and sugar in a mixie jar and add the milk mixture.  Condensed milk is ready.

2 Teaspoons Ghee 2 Teaspoons Wheat flour One and half cups milk 3 tablespoons cream half teaspoon salt Saute the wheat flour in ghee in low flame so the colour does not change and add milk and cook until thick.  Now add cream and cook for two to three minutes and add salt and switch off the flame.  Take it in a bowl and white sauce is ready which can be used as cheese spread too.

Urad Dhal - 4 tablespoon Channa Dhal - 4 tablespoon Cinnamon Sticks - 3X1 inch Cloves - 4 Coriander Seeds - 4 tablespoon Red Chillies - 10 Kashmiri Chillies - 15 Roast Chillies in one teaspoon oil and Dry Roast all the other ingredients in a pan and grind to fine powder and Vaang Baath Mix is Ready To Prepare Vaangi Baath Cut quarter kg Brinjals in big cubes.  Splutter one teaspoon each of mustard, cumin, urad dhal and channa dhal in five tablespoon oil and add 5 tablespoon peanuts and 4-5 cashews into the same oil and roast. Now add the cut brinjals and close the lid until soft and tender.  Now add two tablespoons of Vaangi Baath Powder and salt and mix and keep the lid closed for two minutes.  Now add the two cups cooked rice and mix well and off the flame and garnish with coriander and is ready to eat. PN:  Can use the same procedure and powder for making Capsicum Baath.  You can make Baath of any tender vegetables using the Vaangi Bath Mix. ...

Gram Dhal -  three fourth cup Udad Dhal -  three fourth cup Dhaniya -  One cup Seedless Tamarind -  One cup Dry Red Chillies -  One to Two cups(as required) Pepper - One teaspoon Cumin - One teaspoon Fenugreek - Half teaspoon Rock Salt - One tablespoon(as required) Dry roast all the ingredients separately until the raw smell vanishes.  Keep it till it reaches room temperature.  Grind all the ingredients together in a mixer.  This powder at room temeprature can be stored for upto one month. To make puliyodharai, heat one teaspoon gingely oil in a pan, splutter a teaspoon of mustard seeds in it followed one teaspoon  Gram Dhal,  one teaspoon  Udad Dhal, three teaspoons skinless groundnut, two twigs curry leaves, one pinch asafoetida and quarter teaspoon turmeric powder and roast well.  Off the stove.  After roasting add three tablespoons of  Instant Homemade Puliyodharai Mix. Add little salt to taste(Instant...

Gram Dhal Powder - 2cups/220 grams Rice Powder - half cup/70 grams Kashmiri Chilli Powder - 1 and half tablespoon Turmeric Powder - Quarter teaspoon(optional) Ajwain/Omam Powder - Quarter teaspoon(optional) Asafoetida Powder - Quarter teaspoon Salt - One teaspoon(as required) Mix together and Bajji Bonda Pakoda Mix is ready.  Can be stored in air tight container for two months. Batter Mix Procedure - Mix the one cup of the above Powder with quarter cup of water and two tablespoons of hot oil. To make Bajji - Dip the vegetable slices of your choice in this batter and fry in hot oil.  Bajji is ready. To make Pakoda - Mix lengthwise slit onions, chillies, curry leaves, coriander leaves in this batter and fry in hot oil.  Pakoda is ready. Note:  Keep the gas in medium high flame while frying to avoid oil sticking onto the Bajji/Pakoda.