Ready to eat frozen

Aloo parathas consist of unleavened dough stuffed with a mixture of mashed potato and spices, which is rolled out and cooked on a hot Tawa with butter or ghee. Aloo paratha is usually served with butter, chutney, or Indian pickles in different parts of northern and western India.

Sujitha Sweet Coconut Porotta

Vadilal Aloo Tikki

Vadilal Punjabi Samosa 20pc

Mughal Aloo Puri

Vadilal Bhindi Masala

Paneer Kulcha is a delicious Indian bread stuffed with a spiced paneer (Indian cottage cheese) filling. It's a popular choice for meals and can be enjoyed with various side dishes like chole (chickpea curry), raita, or simply with a side of pickle. Here's a recipe for making paneer kulcha:

Ingredients:

For the dough:

• All-purpose flour (maida): 2 cups
• Yogurt: 1/4 cup
• Baking powder: 1/2 teaspoon
• Baking soda: 1/4 teaspoon
• Sugar: 1 teaspoon
• Salt: 1/2 teaspoon
• Water: As needed
• Oil: 1 tablespoon

For the paneer filling:

• Paneer (Indian cottage cheese): 200g, crumbled
• Onions: 1 medium, finely chopped
• Green chilies: 2-3, finely chopped (adjust to taste)
• Fresh coriander leaves: A handful, chopped
• Red chili powder: 1/2 teaspoon
• Garam masala: 1/2 teaspoon
• Chaat masala: 1/2 teaspoon
• Salt: To taste

Instructions:

Preparing the dough:

1. In a mixing bowl, combine the all-purpose flour, baking powder, baking soda, sugar, and salt.
2. Add yogurt and oil to the dry ingredients.
3. Gradually add water and knead to form a soft and smooth dough. The dough should be slightly sticky but manageable.
4. Cover the dough with a damp cloth and let it rest for about 2 hours, allowing it to ferment.

Making the paneer filling:

1. In a bowl, mix the crumbled paneer, finely chopped onions, chopped green chilies, chopped coriander leaves, red chili powder, garam masala, chaat masala, and salt.
2. Mix well to combine all the ingredients. The paneer mixture should be well-spiced and flavorful.

Assembling and cooking the kulchas:

1. Divide the dough into equal-sized balls. Also, divide the paneer mixture into equal portions.
2. Take one dough ball and flatten it slightly. Place a portion of the paneer mixture in the center.
3. Gather the edges of the dough to enclose the filling and seal it properly. Flatten the ball slightly.
4. Dust the ball with a little flour and roll it out gently into a round kulcha. It should be thicker than a regular roti.
5. Heat a tawa (griddle) or a pan over medium heat. Once hot, place the rolled kulcha on the tawa.
6. Cook one side until you see bubbles forming on the surface.
7. Flip the kulcha and cook the other side. Apply a little ghee or oil on the cooked side.
8. Press gently with a spatula, and cook until both sides are golden brown and cooked through.
9. Remove the kulcha from the tawa and repeat the process with the remaining dough and filling.

Serving: Serve the hot paneer kulchas with chole, raita, or any side dish of your choice. You can also enjoy them with a dollop of butter or yogurt.

Paneer kulchas are a delightful combination of soft bread and flavorful filling. They're perfect for a satisfying and comforting meal, and you can customize the spice level and filling ingredients according to your preference.

Haldirams Idly Masala

Malai Kebab is a delicious and flavorful dish originating from the Indian subcontinent, particularly the region of Peshawar, which is now part of Pakistan. Here's a description:

1. Ingredients: The kebabs are primarily made with tenderized boneless chicken or lamb pieces marinated in a rich mixture of cream (malai), yogurt, spices, and sometimes ground nuts or seeds for added flavor and texture. Common spices used include ginger, garlic, cumin, coriander, garam masala, and sometimes a hint of saffron.

2. Texture: The marinated meat is typically very tender and succulent, owing to the yogurt and cream-based marinade. When cooked, the kebabs have a melt-in-your-mouth texture with a slight char on the outside from grilling or roasting.

3. Flavor profile: Malai Peshwari Kebabs are known for their rich and creamy flavor, thanks to the inclusion of malai (cream) in the marinade. The spices used impart a warm and aromatic taste, while the yogurt helps to tenderize the meat and enhance the overall flavor profile.

4. Preparation: The meat is usually marinated for several hours or overnight to allow the flavors to penetrate and tenderize the meat thoroughly. After marination, the meat is threaded onto skewers and grilled, roasted, or cooked in a tandoor (clay oven) until perfectly cooked and slightly charred on the edges.

5. Serving: Malai Peshwari Kebabs are often served hot, garnished with fresh coriander leaves, lemon wedges, and accompanied by a side of mint chutney or yogurt sauce. They can be enjoyed as an appetizer, side dish, or as part of a larger meal with naan bread or rice.