|4cups - Rice (soaked)||1/2cup - Green Peas|
|2tbsp - Oil||2nos – Potatoes (cubes)|
|1tbsp – Jeera (cumin)||2nos - Lime Juice|
|1tsp - Onions (chopped)||To taste - Salt|
|2nos - Carrots||1cup - Samrat Bikaneri Sev|
|8nos - French Beans (cubes)||3nos - Green Chillies (chopped)|
Heat oil and crackle the jeera. Now, add chopped onions and stir till they turn light brown. Add ginger, garlic and green chillies and lightly fry. Put all the chopped vegetables and cook for 2-3 minutes. Add salt according to your taste. When the vegetables exude there fresh aroma, add rice and double the quantity of water. Cook until the entire water has been soaked.
Mix in the Samrat Bikaneri Sev and serve hot.
|1/2kg – Bottle Gourd (doodhi cubes)||1/2tsp - Turmeric|
|1cup - Samrat Chana Dal||1tsp - Red Chilli (powder)|
|2nos - Onions (chopped)||1tsp - Garam Masala (powder)|
|1tsp - Methi Seeds (fenugreek seeds)||Few Sprigs of Coriander Leaves|
|5nos - Curry Leaves||Salt-To taste|
|2tbsp - Oil|
Heat oil, crackle the methi seeds and curry leaves. Add onions and fry them until they turn brown. Add dry masala and dhoodi and cook on medium flame till the vegetables are cooked and soft. Adjust salt and mix in the Samrat Chana Dal. Garnish with freshly cut coriander leaves and serve hot.
|2cups – Rice (boiled and drained)||5nos - Curry Leaves|
|1cup - Samrat Mung dal||2tbsp - Fresh Coconut (grated)|
|2tbsp - Oil||3nos - Dry Red Chillies|
|1tsp – (Rai) mustard seeds||1/2tsp - Turmeric Powder|
|1tsp – Jeera (cumin)||2nos - Lime juice|
|1/2tsp - Methi Seeds (fenugreek seeds)|
Heat oil and crackle mustard seeds, jeera, methi seeds and curry leaves respectively. Add red chillies and turmeric powder and mix it well with the rice. Mix in the Samrat Mung Dal and sprinkle grated coconut. Serve hot.
|1cup - Sprouted Mung||1tsp - Methi Seeds (fenugreek seeds)|
|1cup - Sprouted Kidney Beans||2tbsp - Turmeric Powder|
|1cup - Sprouted Chana||1tsp - Red Chilli (powder)|
|1no - Onions (chopped)||To taste - Salt|
|1tbsp - Oil||Few Sprigs of Coriander Leaves|
|1tsp - Mustard Seeds||1cup - Samrat Dalmoth|
Heat oil, temper with mustard and methi seeds. Add and stir the chopped onions until golden brown. Now, add the powder masala and tomato puree and cook till the oil separates out. Add all the ingredients and cook them on medium fire till they exude their aroma.
Adjust salt and mix in the Samrat Dalmoth and serve hot, garnished with fresh coriander leaves.
|2cups - Potatoes (boiled and cubes)||1tsp – Jeera (cumin)|
|1/2cup - Sewai (Vermicelli) (boiled)||2nos - Green Chillies (chopped)|
|1/2cup - Carrots (boiled and cubes)||4cloves - Garlic (chopped)|
|1/2cup – Grean peas (boiled)||2nos - Lime Juice|
|1cup - Samrat Farari Chevda Tikha||2tbsp - Oil|
|Salt - To taste|
Heat oil and temper with jeera and crushed garlic. Fry chopped onions and green chillies. Now, add all the vegetables and mix well. Adjust salt accordingly. Stir in the sewai and Samrat Farari Chevda Tikha. Serve hot.
|2nos – Potatoes (slices)||½ tsp - Turmeric|
|2nos – Onion (cubes)||4cloves - Garlic (chopped)|
|5nos – Capsicum (cubes)||1cup - Samrat Peanut Bhujia (crushed)|
|1tsp – Red Chilli Powder Few Sprigs of Coriander Leaves||1tsp – Garam Masala Powder|
|2tbsp – Oil||Salt - To taste|
Heat oil, redden the garlic and then stir fry the onions and potatoes. Add the powder masala and capsicum and cook it covered on slow flame till all the vegetables become soft. Mix in the crushed Samrat Sing Bhujia.
Serve hot, garnished with chopped coriander leaves.
|1no - Carrots (chopped)||1tsp – Ajwain (carom seeds)|
|8nos - French Beans (chopped)||1tsp - Red Chilli (powder)|
|2nos - Capsicum (chopped)||1tbsp - Turmeric Powder|
|1/2kg - Potatoes (boiled and masala)||1cup - Besan|
|1tbsp - Chaat Masala||1cup - Samrat Nylon Sev|
|2nos - Onion (chopped)||2tbsp - Oil|
|To Deep Fry - Oil||Salt-To taste|
Heat 2 tbsp of oil and slightly cook all the vegetables and masala except the besan, sev and potatoes. Mix this mixture with the boiled potatoes thoroughly. Make a paste of besan and water with medium consistency.
Divide the mixture into 8 equal parts, dip them in besan and coat them with nylon sev and shape properly. Deep fry in hot oil and serve hot with freshly prepared chutney.
|2pkts - Samrat Alu Wafer Masala||2nos - Tomato (slices)|
|2nos - Cucumber (slices)||2nos – Tamatar Imlli Chutney (Tomato Tamarind Chutney)|
|2nos - Potato (boiled and sliced)||Few Sprigs of Coriander Leaves|
Stack 2-3 wafers one on top of the other and keep on a platter. Now, stuff small slices of cucumber, tomato and potato on each of the wafer stack. Put a dot of tomato tamarind chutney and decorate with coriander leaves. Enjoy the yummy and crispy Samrat Wafers.
|8nos - Bread Slices||1cup - Samrat Chavana Tikha|
|2tbsp - Bengal Gram Flour (besan)||1cup - Cheese (grated)|
Mix Samrat Chavana Tikha, cheese and besan thoroughly. Apply evenly on all the 8 bread slices. Bake these slices in an oven till the cheese has melted and has turned into golden brown.
Cut each slice into two diagonal pieces and serve hot.
|4nos - Brinjal (medium size)||1nos - Ginger (chopped)|
|1cup - Samrat Ratlami Sev||5nos - Garlic (chopped)|
|2nos - Onions (chopped)||1/2tsp - Turmeric Powder|
|1tsp – Jeera (cumin)||1tsp - Red Chilli Powder|
|2nos – Tomatoes (chopped)||2tbsp - Oil|
Pan fry the brinjal till soft with salt, turmeric and red chilli powder in little oil. Slit the brinjal and carefully remove the pulp. In a separate pan, crackle jeera and lightly fry ginger, garlic and onion along with the chopped tomatoes. Adjust salt and mix in the Samrat Ratlami Sev and stuff this entire mixture into brinjal shells.
Sprinkle some more sev on top and serve hot.
|4tbsp - Oil||1cup - Samrat Tikhi Bundi|
|1tsp – Jeera (cumin)||6nos – Potatoes (boiled and mashed)|
|2tbsp - Onion (paste)||1tsp - Turmeric Powder|
|2tbsp – Ginger Garlic (paste)||2tbsp - Bengal Gram Flour (roasted besan)|
|1tbsp – Red Chilli (paste)||Salt-To taste|
|2tbsp - Tomato Puree|
|2tbsp - Cashew Nut (paste)|
|Few Sprigs of Coriander Leaves|
Mix all the kofta ingredients except the Samrat Bundi Tikhi in a bowl. Divide the mixture into 20 equal parts, then stuff each with Samrat Bundi Tikhi at center and make round balls. Deep fry and keep aside.
For gravy, heat oil and pour few seeds of jeera, onion paste, ginger garlic paste and let it become brown. Now, add the tomato puree and cashew nut paste and cook till the oil separates out. Add water accordingly to form gravy. Add salt according to your taste. Gently drop the kofta into the gravy and simmer for 2 minutes.
Serve hot, garnished with coriander leaves.