Biryani Pulav

To be server to 4 people.

(A) Heat 200 grams ghee in a pan for a few minutes. Add 1 tsp cumin powder, 3 large cardamoms, 2 bay leaves, 3 sticks of cinnamon and 6 pieces of clove.

(B) Stir for 2 minutes. Now add 500 grams basmati rice and stir for 5 minutes.

(C) Now add 200 grams carrot juliennes, 150 grams green peas, 150 grams chopped French beans, 2 tbsp salt, 1 litre water and 2 tbsp Badshah Biryani Pulav Masala. Stir.

(D) Cover the pan and reduce the flame to low. Allow the rice to simmer and cook in the flavours for 25-30 minutes or till all the water has been absorbed. Garnish with stir-fried cashews and serve steaming hot accompanied with yoghurt.

Bombay Bhaji Pav

To be server to 4 people.

(A) Boil and grind 1-cup cauliflower, 2 carrots, ½ cup French beans, 1-cup cabbage and ½ cup green peas. Keep aside. In a pan add 4 tbsp butter, a pinch Badshah asafoetida, 2 tbsp ginger-garlic paste, 3 finely chopped onions and 2 finely chopped capsicum. Allow the onion to turn translucent pink.

(B) Now add 3 finely chopped tomatoes, 3 tbsp Badshah Bhaji Pav masala, 4 green chillies, ½ tsp Badshah Red chilli powder, 2 tsp Badshah Coriander powder, ½ tsp Badshah Turmeric powder, 1 tsp Garam masala, ½ tsp Cumin seeds, 3 cloves cut , 1 tsp Badshah dry mango powder and 2 tsp salt to taste.

(C) Simmer for 10 mins. Now add the mixture of vegetables. Let it simmer for 6 to 8 minutes. Then add 2 boiled & mashed potatoes. Remove from heat after 7-9 minutes and add juice of 2 lemons.

(D) Take another pan and add 3 tbsp oil or a big dollop of butter in it. Slice the bread rolls at the centre and place them facing inwards. Turn them around in a minute and let the outside turn golden brown. Garnish Bhaji with chopped coriander, onions & lemon and tomato slices. Serve hot.

Chana Masala

To be server to 4 people.

(A) Heat 4 tbsp oil in a pan. Add 1 tsp of cumin seeds and 1 ½ cup finely chopped onions. Sauté till the onion turns translucent. Now add 2 tsp ginger garlic paste and sauté on a low flame till the onion turns golden brown.

(B) It is time now to add 2 tbsp Badshah Chana Masala, 1 ½ cup tomato puree, ¼ tsp Badshah red chilli powder, ¼ tsp cumin seeds, ¼ tsp Badshah turmeric powder, ½ tsp Badshah dry mango powder and 1 green chilly finely chopped. And stir for a few minutes till the water evaporates.

(C) Add half a cup of water and 200 grams chick peas (kala chana) to the pan. Simmer on a low heat for 10-15 minutes stirring continuously.

(D) Garnish with small onion rings, slices of tomato, and a wedge of lemon. Serve with Indian rotis or Indian breads.

Chat

To be server to 4 people.

(A) Wash and peel one large ripe apple.

(B) Deseed and dice the large apple.

(C) Peel 1 fresh orange and deseed.

(D) Add 100 grams grapes and ½ a papaya (papita).

(E) Add pomegranate and other seasonal fruit as desired.

(F) Add the above fruit in a bowl. Squeeze the juice of 1 lemon in it and sprinkle 1 tbsp of Badshah Chat Masala.

(G) Now toss the mixture and refrigerate for 10 minutes.

(H) A refreshing fruit salad is ready to serve 2 people.

In fact Badshah Chat Masala can be used in a variety of foods. You may sprinkle it on prepared food or you may sprinkle on salads, lassi and food dressings as desired. It brings in the required zing making food more appetizing and palatable. This masala is as versatile as our creativity and tastes allow.

Creamy Mushrooms

To be server to 4 people.

(A) In a wide pan add 4 tsp oil and heat.

(B) Add 1 tbsp of ginger garlic paste & 4 green chillies slit lengthwise and sauté.

(C) Add 200 grams sliced mushrooms and stir-fry on high heat for 5 minutes.

(D) Now add the 2 tbsp Badshah Curry Powder, 1 tsp salt, 1 tsp sugar, 1 tsp Badshah black pepper powder and 450 ml of coconut milk. Stir for 8 minutes.

(E) Take off heat, add and stir 3 tbsp of lemon juice and garnish with a 2-3 tsp of coriander chopped finely. Serve steaming hot in soup bowls.

(F) You may add small boneless chicken / mutton pieces that have been boiled earlier with the mushrooms if you prefer a non-veg starter.

Madras Sambhar

To be server to 4 people.

(A) Pressure-cook 1 cup red gram split (tuvar dal) in ½ litre of water. Add 1 tsp Badshah turmeric powder and 1 tsp of oil in the pressure cooker before cooking.

(B) Heat 2 tsp oil in a pan and add 1 tsp mustard seeds to splutter. Then add 6 sambhar onions (small onions) and three green chillies slit in the centre in the pan.

(C) Now add 10 curry leaves, ½ tsp Badshah asafoetida and 2 ripe tomatoes chopped finely. Stir and fry.

(D) Add 2 cups of water, 2 tsp tamarind paste and 3 tsp salt. Continue to stir. Now add 3 tbsp of Badshah Madras Sambar Masala and stir for 5 minutes.

(E) Using a hand blender coarsely blend the dal from the pressure cooker and add to the pan. Boil for 8-10 minutes.

(F) Remove from flame and garnish with chopped coriander. Serve hot with dosas, idlis or rice.

Pani Puri

To be server to 4 people.

Making 'pani' for the pani-puri In a large bowl take 1 litre of cold water. To this add 4 tbsp of Badshah Pani-Puri masala and stir. The water is ready. You may also add ice-cubes to the water.

Making & Serving pani-puris

(A) Soak 100 grams of moong dal in a wet cloth overnight to make moong sprouts the next morning.

(B) Coarsely mash 150 grams of boiled potato.

(C) Take 100 grams of salted boondi and soak for a few minutes. Then drain the water and add the boondi and sprouted moong dal to the potatoes in a bowl.

(D) Add 1 tsp Badshah red chilly powder, 1 tsp Badshah ginger powder, 1 tsp black salt and 1 tsp Badshah dry mango powder to this mixture and turn with a spoon to mix well.

(E) Place 8 to 10 puris on a plate.

(F) Now make a hole at the centre of each puri and fill in each puri with the mixture of potatoes, moong dal and salted boondi.

(G) In a separate bowl pour the pani-puri water and serve garnished with mint leaves.

Punjabi Chole

To be server to 4 people.

(A) In a bowl, wash and soak ½ kg Kabuli channa (chick peas) overnight.

(B) Take a small cloth and put in two tsp of tealeaves in it. Tie this cloth firmly with thread so that the tealeaves do not spill out.

(C) In a pressure cooker put in the Kabuli channa, enough water to cover the Kabuli channa and the tea leaves bag.

(D) Pressure cook for three whistles. Then lower the flame for a few minutes before taking off the flame. Do Not open the pressure cooker immediately. Once the steam escapes from the pressure cooker, drain and keep the Kabuli channa aside. The tealeaves bag can be disposed off.

(E) In a deep pan add 4 tbsp of vegetable oil and 3 onions finely grated. Stir on a low flame till the onion turns golden brown.

(F) Now add the Kabuli channa, 2 tbsp Badshah Punjabi Chhole masala, 1 tsp Badshah turmeric powder and 1 tsp Badshah red chilly powder. Stir for 5-7 minutes.

(G) Then add 3 finely diced tomatoes, 2 tbsp salt and simmer for 5 minutes.

(H) Add 3 cups water or as required for the gravy. Lower flame and simmer for 15 minutes.

(I) Take off the flame and sprinkle finely chopped coriander. Can be served with rice or Indian breads.

Dum Aloo

To be server to 4 people.

(A) Peel and place 750 grams potato in a pan of cold water. In a pan heat 3 tbsp oil.

(B) Now pat each potato dry and pierce deep with a fork several times. This will allow the masalas to be absorbed deep into the potato. Fry until the potatoes are deep brown in colour.

(C) Now remove the potatoes and in the same pan add an additional 4 tbsp of oil. Add a pinch of asafoetida and 50 grams fennel (saunf) seeds.

(D) Grind and puree 3 onions, 4 cloves garlic and 1 inch fresh ginger. Add this to the pan and sauté for 5-8 minutes.

(E) Take 200 grams fresh yoghurt and whisk properly. Add it into the pan. Add the shallow fried potatoes to the pan.

(F) Add 3 tsp Badshah red chilly powder, 2 tsp cardamom powder, 1 tsp Badshah Coriander powder, 2 tsp Badshah Turmeric powder, 3 tsp salt, 1 stick cinnamon and 3 tbsp Badshah Punjabi Garam Masala. Stir for 3-5 minutes.

(G) Add 2 cups water and cook covered for 10-12 minutes on a low flame. Stir randomly.

(H) Garnish with finely chopped coriander and serve hot with Indian breads or rice.

Rasam

To be server to 4 people.

(A) Grind 4 tomatoes, 4 green chillies, 1-inch ginger, 20 pods of garlic, 3 tsp Badshah black peppercorns, 3 tsp Badshah cumin powder in a mixer.

(B) Heat vegetable oil in a pan and flutter 2 tsp of mustard in it.

(C) Now add the above mixture to the pan and stir for 5-10 minutes. Then add 2 tbsp of Badshah Rasam Powder.

(D) Once the water content has reduced in the pan add 150 grams of tamarind water to the pan with 2 tsp of salt. Add 1 litre of water and continue stirring.

(E) Mash 3 garlic pods by hand and let it join the pan.

(F) Simmer on a low flame for 20-25 minutes.

(G) Serve hot. Garnish with chopped coriander. Rasam can be served with rice or can be had as an alternate to soup.

Thandai

To be server to 4 people.

(A) Take a large clean bowl.

(B) Add 4 tbsp Badshah Thandai Mix Masala to ½ a litre of chilled milk.

(C) Add a few strains of saffron, 200 grams sugar and 100 grams honey in the milk.

(D) Serve chilled for a refreshing drink. Garnish with thin slices of almond and fresh rose petals sprinkled with a few threads of saffron.

Badshah Thandai Mix Masala is a unique masala that gives you a special taste and aroma unrivalled. An interesting combination can be sprinkling a pinch of this masala on plain vanilla ice-cream. Use as desired and in quantities as required.

Undhia

To be server to 4 people.

(A) In a pan heat 2 tbsp oil and add 1 tsp methi, 1 onion very finely chopped and 2 tsp ginger garlic paste. Sauté till the mixture turns golden brown.

(B) Add puree of 3 tomatoes, 2 tsp Badshah red chilli powder, 3 tsp salt, 2 tbsp Badshah Undhia Masala, 1 tsp Badshah turmeric powder and 1 tsp Badshah cumin powder. Cook till the oil separates from the mixture.

(C) Then add 1 large diced boiled potato, 1-diced brinjal, 50 grams chopped French beans and 50 grams sweet potato. Mix well, cover and cook on a very slow flame for 15-20 minutes.

(D) Stir occasionally but gently so that the diced vegetables do not disintegrate. Take off flame and garnish with chopped coriander. Serve hot with rotis or naans.

Mix Vegetables

To be server to 4 people.

(A) Rinse, peel and dice in small cubes 50 grams carrots, 50 grams capsicum, 50 grams brinjals and 100 grams potatoes. (B) Trim both ends of French beans and cut into small pieces.

(C) Add all the diced vegetables in a saucepan and boil for 15 minutes or till the vegetables are tender.

(D) In a non-stick pan heat 5 tbsp of vegetable oil. Add 2 cups finely chopped onions and 2 tsp finely chopped green chillies. Allow the onion to turn pink before adding 2 tomatoes chopped finely, 1 tsp garlic paste, 1 tsp Badshah black pepper powder, 1 tsp table salt and 1 tbsp Badshah Veg Sabji masala.

(E) Cook for 5 minutes stirring continuously.

(F) Now add the boiled vegetables and stir. Cook on a low flame for 5-7 minutes.

(G) Turn off flame and garnish with 1 tsp chopped fresh coriander.

(H) Serve hot with rice or Indian breads.

Dhanshak

To be server to 4 people.

(A) Clean, wash and soak ½ cup red gram split (tuvar dal) and ½ cup lentils (masoor dal) separately for an hour.

(B) Dice 100 grams pumpkin and 2 large potatoes and soak in water.

(C) Dice 100 grams brinjal and keep dipped in water separately.

(D) Heat clarified butter (ghee) in a pan and sauté 3 thinly sliced onions with 1 tbsp of ginger garlic paste on a low flame.

(E) Add ½ kg meat cut in small pieces in the pan and continue to sauté till the meat has turned light brown.

(F) Drain tuvar dal, masoor dal, pumpkin, potatoes, and brinjal and add it to the pan. Continue to stir.

(G) Now add 1 tsp black pepper, 2 tsp Badshah dry mango powder, 2 tbsp Badshah Dhanshak Masala, 1 tsp Badshah red chilly powder, 1 tsp Badshah turmeric powder, 2 tsp tamarind paste, a few mint leaves and 4 cups of water. Cook for 5-7 minutes.

(H) Now add 2 chopped tomatoes and cover with a lid. Cook for 25-30 minutes or till the meat is tender.

(I) Sprinkle finely chopped coriander liberally on the finished dish and serve hot with rice. You may garnish with a wedge of lime too.

Hot & Spicy Chicken

To be server to 4 people.

(A) Clean 1 kg chicken pieces, wash and dry chicken with a clean cloth.

(B) Rub the chicken with 1 tsp of Badshah Chicken masala, 1 tsp Badshah black pepper and 1 tsp salt and keep aside for an hour.

(C) In a pan add 3 tsp oil and sauté the chicken pieces till light brown. Now remove the chicken from the pan and keep aside.

(D) Grind 1 tsp Badshah red chilli powder, 1 tsp Badshah turmeric powder, 5 cloves, 4 garlic pods, 1 inch cinnamon stick, 1-inch ginger and 2 large onions in a mixer to make a paste.

(E) In the same pan add 3 tbsp oil again and sauté the paste till the oil separates. Add 1 ½ cup of coconut milk. When the mixture is boiling, add the chicken pieces with 2 tsp of salt. Stir occasionally. Cook until the gravy is thick as per your requirement. This delicious chicken can be served with rice, Indian breads or rotis.

Fish Fry

To be server to 4 people.

(A) Clean 2 medium size fish.

(B) Make a thick paste with 4 tsp Badshah red chilli powder, 3 tsp Badshah turmeric powder, and juice of 2 lemons, 1 tsp ginger garlic paste and 1 tbsp of Badshah Fish Masala.

(C) Make slits on the sides of the fish and rub the above paste on the fish.

(D) Cover and leave aside for ½ hour.

(E) Heat a non-stick pan and sprinkle 2-4 tsp oil.

(F) Gently add each fish into the pan. Wait for a few moments before turning the fish to the other side. Cook on a low flame.

(G) When the fish turns golden brown remove it from the pan.

(H) Serve hot garnished with lemon slices.

Kheema

To be server to 4 people.

(A) In a wide pan sprinkle 3 tsp oil and add 2 large finely chopped onions.

(B) Stir-fry the onions till light brown. Then add 1 tbsp of ginger garlic paste and continue to stir.

(C) Now add ½ tsp cumin seeds, 1 tsp coriander seeds and 1 tsp Badshah turmeric powder. Stir for a few minutes.

(D) Add two medium size finely chopped tomatoes and ½ cup plain yoghurt. Cook on high heat for 3-5 minutes till the tomatoes soften.

(E) Now add ½ kg kheema, 100 grams green peas, and 2 tbsp of Badshah Kheema masala, 2 tsp salt and 2 tsp Badshah garam masala. Cook on a low flame for 10-12 minutes. Add 2 cups water, cover and simmer for 15-18 minutes.

(F) Now add 2 finely chopped green chillies and juice of one lemon.

(G) Cover and cook for 8-10 minutes.

(H) Remove from flame and garnish with lemon slices and sprinkle finely chopped coriander on the dish. Serve hot with Indian breads.

Nawabi Meat

To be server to 4 people.

(A) Clean and remove fat of 1 kg meat (mutton).

(B) Take 350 grams plain yoghurt, 3 tsp turmeric powder, 2 tsp ginger garlic paste and 2 tbsp Badshah Nawabi Meat Masala in a bowl and mix. Allow the meat to marinate in this mixture for 1 hour.

(C) In a pan add 5 tbsp oil and the paste of 2 large raw onions. Sauté till golden brown. Now add the marinated meat complete with yoghurt to the pan. Simmer for 10-12 minutes. Add 400 grams tomato puree and 5 finely chopped green chillies. Stir. Cover the pan and allow to simmer for 20-25 minutes till an aroma emanates from the pan. Add additional water if required.

(D) Remove from flame and garnish with a sprig of mint leaf, a wedge of lime and finely chopped coriander sprinkled over the dish. This can be served with Indian breads, rotis or with basmati rice.