Recipes Made with Classic Garam Masala

Ingredients

1. Maida – 1 bowl
2. Ajwain – 1 tsp
3. Salt – To taste
4. Ghee – 3–4 tbsp
5. Cold Water – As required
6. Oil – 3 tbsp
7. Green Chilli & Ginger Paste – 1 tbsp
8. Boiled Potatoes – 1 bowl
9. Vasant Classic Garam Masala – 1 tbsp
10. Boiled Green Peas – ½ bowl
11. Salt – As required
12. Chaat Masala – 1 tsp
13. Lemon Juice – 1 tsp
14. Chopped Coriander – As required
15. Oil – For frying

Method

For the Samosa Dough:

1. In a mixing bowl, add maida, ajwain, and salt. Add ghee and rub it into the flour using your fingertips until the mixture becomes crumbly and holds its shape when pressed.
2. Gradually add cold water and knead into a firm dough.
3. Cover the dough and allow it to rest for 15–20 minutes.

For the Potato Filling:

1. Heat 3 tbsp oil in a pan. Add green chilli and ginger paste and sauté for a few seconds.
2. Add the boiled potatoes and boiled green peas. Mix well and lightly mash the potatoes, keeping some texture.
3. Add Vasant Classic Garam Masala, salt, and chaat masala. Mix well and cook for a few minutes until the spices are evenly combined.
4. Add lemon juice and chopped coriander. Mix well, turn off the flame, and allow the filling to cool completely.

For Shaping the Samosas:

1. Divide the prepared dough into equal portions. Roll each portion into a thin, oval-shaped sheet and cut it into two halves.
2. Take one half and fold it into a cone, sealing the edge with a little water.
3. Fill the cone with the prepared potato and peas filling.
4. Apply a little water to the open edges and seal the samosa properly.
5. Repeat the same process with the remaining dough and filling.

For Frying:

1. Heat oil in a kadai over medium heat.
2. Carefully add the prepared samosas and fry them on a low to medium flame until they become crisp and golden brown.
3. Remove the samosas from the oil and place them on tissue paper to drain the excess oil.

For Serving:

1. Allow the Punjabi samosas to cool slightly.
2. Serve them hot with green chutney or sweet tamarind chutney.

Ingredients

1. Idli Batter – As required
2. Oil – 2 tbsp
3. Whole Red Chillies – 2
4. Mustard Seeds – 1 tsp
5. Hing (Asafoetida) – ½ tsp
6. Curry Leaves – As required
7. Green Chillies – 2 tsp
8. Turmeric Powder – ½ tsp
9. Steamed Idlis – As required
10. Bell Peppers – ½ bowl
11. Vasant Classic Garam Masala – 1 tbsp
12. Red Chilli Powder – ½ tsp
13. Salt – To taste
14. Chopped Coriander – 1 tbsp

Method

For Steaming the Idli:

1. Pour the idli batter into the idli moulds.
2. Steam the idlis until they are cooked through and soft.
3. Allow them to cool slightly, then cut them into bite-sized pieces.

For Cocktail Idli:

1. Heat oil in a pan and add mustard seeds.
2. Once they crackle, add whole red chillies, hing, and curry leaves. Sauté for a few seconds.
3. Add chopped green chilli and sauté lightly.
4. Add turmeric powder and chopped bell pepper. Cook for a few minutes until the bell pepper is slightly tender.
5. Add Vasant Classic Garam Masala, red chilli powder, and salt. Mix well.
6. Add the steamed idli pieces and gently toss until they are evenly coated with the spices.
7. Finish with chopped coriander and mix well.
8. Serve hot.

Ingredients

1. Soaked Moong Dal – 1 bowl
2. Sliced Ginger – 1 tbsp
3. Whole Garlic – 1 tbsp
4. Green Chillies – 4–5
5. Water – 30 ml
6. Cumin Seeds – 1 tbsp
7. Chopped Coriander – As required
8. Baking Powder – 1 tsp
9. Salt – To taste
10. Vasant Strong Hing – 1 tsp
11. Vasant Classic Garam Masala – 1 tsp
12. Oil – For frying

Method

For the Pakoda Mixture:

1. Drain the soaked moong dal and transfer it to a mixer jar.
2. Add ginger, garlic, green chillies, and water. Grind into a coarse mixture.
3. Transfer the mixture to a bowl and add cumin seeds, chopped coriander, baking powder, and salt.
4. Add Vasant Strong Hing and Vasant Classic Garam Masala. Mix everything well.
5. Allow the mixture to rest for a few minutes.

For Frying:

1. Heat oil in a kadai over medium heat.
2. Drop small portions of the prepared mixture into the hot oil.
3. Fry the pakodas until they become crisp and golden brown.
4. Remove the pakodas from the oil and place them on tissue paper to drain the excess oil.
5. Serve hot with green chutney or your preferred dip.

Ingredients

1. Oil – 3 tbsp
2. Ghee – 3 tbsp
3. Soaked Moong Dal – 1 bowl
4. Soaked Bajra – 1 bowl
5. Water – As required
6. Oil – 2 tbsp
7. Cumin Seeds – 1 tsp
8. Whole Mixed Spices – 1 tbsp
9. Chopped Garlic – 1 tbsp
10. Chopped Ginger – 1 tbsp
11. Chopped Green Chilli – 1 tbsp
12. Chopped Onion – 1 bowl
13. Chopped Tomatoes – 1 bowl
14. Boiled Carrot & Green Peas – 1 bowl
15. Vasant Coriander Powder – 1 tsp
16. Vasant Classic Garam Masala – 1 tsp
17. Turmeric Powder – ½ tsp
18. Salt – To taste
19. Boiled Khichdi – 1 bowl

Method

For the Khichdi:

1. Drain the soaked moong dal and bajra and transfer them to a pressure cooker.
2. Add water, oil, and ghee. Mix well.
3. Pressure cook until the bajra and moong dal are completely cooked.
4. Once cooked, mix the khichdi well and keep it aside.

For the Masala:

1. Heat 2 tbsp oil in a pan and add cumin seeds and whole mixed spices. Sauté for a few seconds.
2. Add chopped garlic, ginger, and green chilli. Sauté lightly.
3. Add chopped onion and cook until translucent.
4. Add chopped tomatoes and cook until soft.
5. Add boiled carrot and green peas. Mix well.
6. Add Vasant Coriander Powder, Vasant Classic Garam Masala, turmeric powder, and salt.
7. Mix well and cook until the spices are well combined.

For Combining:

1. Add the cooked khichdi to the prepared masala.
2. Mix everything well and cook for a few minutes.
3. Add water as required to adjust the consistency.
4. Finish with ghee and mix well.
5. Serve hot.

Ingredients

1. Oil – 3 tbsp
2. Methi – 1 tsp
3. Vasant Strong Hing – 1 tsp
4. Whole Mixed Spices – 1 tbsp
5. Chopped Ginger – 1 tsp
6. Chopped Garlic – 1 tsp
7. Chopped Tomatoes – 1 bowl
8. Potatoes – 1 cup
9. Fresh Green Peas – 1 bowl
10. Water – 500 ml
11. Vasant Classic Garam Masala – 1 tbsp
12. Chopped Coriander – As required

Method

For the Nimona:

1. Heat oil in a pan. Add methi, Vasant Strong Hing, and whole mixed spices. Sauté for a few seconds.
2. Add chopped ginger and garlic and sauté lightly until fragrant.
3. Add chopped tomatoes and cook until they become soft.
4. Add potatoes and fresh green peas. Mix well.
5. Add water and bring the mixture to a boil.
6. Cover and cook until the potatoes and green peas are completely cooked.
7. Add Vasant Classic Garam Masala and mix well.
8. Cook for a few more minutes until the gravy reaches the desired consistency.
9. Finish with chopped coriander and mix well.
10. Serve hot with steamed rice.

Ingredients

1. Ghee – 2 tbsp
2. Mustard Seeds – 1 tsp
3. Chopped Green Chilli – 1 tsp
4. Chopped Ginger – 1 tbsp
5. Crushed Corn – 1 bowl
6. Milk – 1 cup
7. Vasant Classic Garam Masala – 1 tsp
8. Vasant Turmeric Powder – 1 tsp
9. Chopped Coriander – As required

Method

For Bhutte Ki Kees:

1. Heat ghee in a pan and add mustard seeds.
2. Once they crackle, add chopped green chilli and ginger. Sauté lightly.
3. Add the crushed corn and mix well.
4. Add Vasant Turmeric Powder and Vasant Classic Garam Masala. Mix well.
5. Add milk and cook on a medium flame, stirring continuously.
6. Cook until the corn is soft and the milk is absorbed, giving the mixture a creamy consistency.
7. Finish with chopped coriander and mix well.
8. Serve hot.

Ingredients

1. Oil – 2 tbsp
2. Turmeric Powder – 1 tsp
3. Salt – To taste
4. Red Chilli Powder – 1 tsp
5. Vasant Classic Garam Masala – 1 tbsp
6. Tamarind Pulp – 1 tbsp
7. Water – 30 ml
8. Boiled Potatoes – 4–5
9. Masala Peanuts – 1 tbsp
10. Pomegranate Seeds – 1 tbsp
11. Dry Coconut – 1 tsp
12. Chopped Coriander – 1 tbsp
13. Garlic Bread – As required
14. Amul Cheese – As required
15. Nylon Sev – For garnish
16. Chopped Coriander – For garnish

Method

1. Heat oil in a pan. Add turmeric powder, red chilli powder, Vasant Classic Garam Masala, and salt. Sauté well.
2. Add tamarind pulp and water, and mix well to combine all the spices.
3. Mash the boiled potatoes and add them to the pan. Gently mix until the potatoes are well coated with the masala.
4. Add masala peanuts, pomegranate seeds, dry coconut, and chopped coriander. Mix everything well to prepare the dabeli potato mixture.
5. Cut the garlic bread into slices and evenly spread the prepared dabeli mixture over each slice.
6. Top each slice with grated Amul cheese.
7. Toast the garlic bread in an oven or on a pan until the bread turns crisp and the cheese melts.
8. Garnish the prepared dabeli bruschetta with nylon sev and chopped coriander.
9. Serve hot.