Kitchen D'lite - Sarso Ka Saag

Sarson Da Saag

Ingredients:
1. Sarson leaves – 4 bundles, washed and coarsely chopped
2. Palak leaves – 1/2 kg, washed and coarsely chopped
3. Methi leaves – 1 bundle, washed and coarsely chopped
4. Bathua leaves – 1 bundle, washed and coarsely chopped
5. Green Chillies – 4 pcs
6. Coriander powder – 2 tsp
7. Cumin Powder – 1 tsp
8. Garam Masala – 1/2 tsp
9. Lemon Juice – 2 tbsp
10. Salt to taste
11. Kitchen D’lite Garlic Powder – 4 tsp
12. Kitchen D’lite Onion Powder – 2 tsp
13. Kitchen D’lite Ginger Powder – 1/2 tsp
14. Kitchen D’lite Green Chilli Powder – 1 1/2 tsp
15. Onion – 1, finely chopped
15. Ghee – 3 tbsp
16. Makki flour – 1 tbsp

Method:
1. Take sarson, palak, methi and bathua leaves and green chillies in a pressure cooker. Add 2 cups of water and pressure cook fro 2-3 whistles. Once cooled down, make a paste using a blender. Keep it aside
2. Heat ghee in a kadai. Add onions and saute till it turns light brown in color.
3. Add Kitchen D’lite Garlic Powder, Kitchen D’lite Onion Powder, Kitchen D’lite Ginger Powder, Kitchen D’lite Green Chilli Powder, Coriander Powder, Cumin Powder, Garam Masala and Salt. Cook it on a low flame till it leaves the sides of the kadai while stirring occassionally.
4. Add the sarson paste and makki flour. Mix it well. Let it cook on a low flame for about 30 minutes with the lid covered. Stir it occassionally so that the paste does not stick to the bottom of the kadai.
5. Once done, add the lemon juice. Mix and turn off the flame.
6. Serve it hot with Makki di Roti. Add a tsp of ghee on top for that extra flavor. Enjoy!

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Kitchen D'lite - Besan Cheela

Today’s recipe : Besan Cheela

Serving : 2-3 persons

Ingredients:
1. 1 cup of besan (gram flour)
2. 1 medium size tomato, finely chopped
3. 1 medium size onion, finely chopped
4. 1/2 tsp of Kitchen D’lite Garlic Powder
5. 1/2 tsp of Kitchen D’lite Ginger Powder
6. 1/4 tsp of Kitchen D’lite Green Chilli Powder
7. Oil to make cheela
8. 1 tsp of coriander leaves, finely chopped
9. Salt as per taste
10. Water as required, to make a flowing batter
11. A pinch of hing
12. 1/2 tsp of garam masala
13. 1/2 tsp of turmeric powder

Methods:
1. Take a mixing bowl. Mix all the ingredients except water and oil.
2. Add 1 tsp of oil. Mix. Add water and mix well to make the batter of a flowing consistency. Let it rest for 15 minutes.
3. Heat a non-stick tawa on low flame. Brush oil on the tawa and let it heat for 20-30 seconds.
4. Take a ladle full of batter and pour it on pan.
5. Gently with the back of ladle, begin to spread the batter evenly in a round shape. The spread out batter should neither be thick nor very thin.
6. Cover it with a lid. On a low flame, cook the cheela till the top begins to look cooked.
7. Then drizzle 1/2 to 1 tsp oil on the cheela at the edges and all around.
8. Continue to cook till the base gets light golden.
9. Flip and now cook the other side.
10. Cook this side till you see golden spots on the besan chilla.
11. Fold and serve chilla hot. Serve besan chilla plain or with any chutney of your choice.

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Kitchen D'lite - Gobi Matar

Today’s lunch recipe – Gobi Matar Masala

Serving – 2 persons

Ingredients:
1. 250g of cauliflower, rinsed and cut into florets
2. 1/2 cup of green peas
3. 1 tsp of cumin seeds
4. 1/2 tsp of Kitchen D’lite Green Chilli Powder
5. 1/4 tsp of Kitchen D’lite Ginger Powder
6. Salt as per taste
7. 2 tsp of oil
8. 1 pinch of asafoetida (hing)
9. 1 tsp of turmeric powder
10. 1/2 of coriander powder
11. 1/4 tsp of garam masala

Methods:
1. Take the pan, add oil and let it heat for 20-30 seconds.
2. Add asafoetida, cumin seeds and let it splutter for the aroma to release.
3. Add cauliflower and green peas. Coom it for 5 mins on medium flame.
4. Add turmeric powder and salt. Mix it well. Cover the pan with lid and cook it. Stir it from time to time so that it gets cooked evenly and does not stick to the bottom of the pan.
4. Once the cauliflower and peas is cooked then remove the lid. Add coriander powder and ginger powder and let the masalas get roasted for 4-5 mins on low to medium flame.
5. Add garam masala and green chilli powder. Mix it well. Cook it for another 2 mins.
6. Gobi matar is ready to be served with dal, rice/chapati.

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Kitchen D'lite - Baingan Bharta

Today’s lunch recipe – Baingan bharta

Servings – 2 person

Ingredients:
1. 1 piece of 400g brinjal (eggplant)
2. 2 tsp of oil
3. 2 small size tomato, finely chopped
4. 2 small size onion, finely chopped
5. 1 tsp of Kitchen D’lite Red Onion Powder
6. 1/2 tsp of Kitchen D’lite Ginger Powder Kitchen D’lite Ginger Powder
7. 1/2 tsp of Kitchen D’lite Green Chilli Powder
8. 1 tsp of Kitchen D’lite Garlic Powder
9. 1/2 tsp of turmeric powder
10. 1/2 tsp of pepper
11. Salt as per taste
12. 1/2 tsp of coriander leaves, finely chopped.
13. 1 cup of water

Methods:
1. Put the brinjal on gas, cook it on medium to low flame for 4-5 mins and keep on rotating the brinjal so that it gets cooked from all sides.
2. Take a bowl, add water and add cooked brinjal and after 1-2 mins remove the outer burned layer of the brinjal. Take the brinjal with outer layer removed in a plate and mash it well. Keep it aside.
3. Take a pan, add oil and onion and let it cook till onion turns light brown.
3. Add tomato, salt, turmeric powder and pepper and let it cook for a minute.
4. Add mashed brinjal, red onion powder, garlic powder, ginger powder and green chilli powder and let it cook for 3-4 mins.
5. Brinjal bharta is ready, ganish it with coriander leaves.
6. Serve it hot with dal, chapati/rice.

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Kitchen D'lite - Vermicelli Upma

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Serving : 2 to 3 persons

Ingredients :
1. 1 cup of Vermicelli
2. 2 tsp of ghee
3. 1/2 tsp of mustard seeds
4. 1 medium size carrot, finely chopped
5. 1/4 cup of peas
6. 1/4 cup of french beans, finely chopped
7. 1/4 cup of cauliflower, cut into tiny florets
8. 1 medium size tomato, finely chopped
9. 1 medium size onion, finely chopped
10. 1 tsp of coriander leaves
11. salt at per taste
12. 1/2 tsp of turmeric powder
13. 8-10 curry leaves
14. 1 tsp of Kitchen D’lite Green Chilli Powder
15. 1 tsp lemon juice

Method :
1. Take the pan, add 1 tsp of ghee and heat it. Add vermicelli to it.
2. Roast it till golden brown in low to medium flame. Once done remove from the pan and keep it aside.
3. In the same pan, add rest of the ghee and heat it. Add mustard seeds and curry leaves and let it splutter.
4. Now add onion, and cook till t turns translucent. Add all the other vegetables. Add turmeric powder and salt and let it cook covered.
5. Once all the vegetables are cooked, add the roasted vermicelli and green chilli powder and mix it.
6. Add 2.5 cups of water to it, mix it and cover it. Let it cook on a low to medium flame. Stir it occasionally.
7. Once all the water is cooked, add lemon juice and coriander leaves. Turn off the flame.
8. Serve it hot with ketchup/coriander chutney.

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Kitchen D'lite - Aloo Matar Sandwich Recipe

Aloo Matar Sandwich (potato pea sandwich) recipe –

Serving – 2-3 persons

Ingredients:
1. 4 medium aloo (potatoes)
2. 1/2 cup matar (peas)
3. 1/2 tbsp of Kitchen D’lite Red Onion Powder
4. 1/2 tbsp of Kitchen D’lite Green Chilli powder
5. Salt as per taste
6. 1/4 tbsp of black pepper.
7. 8 slices of bread
8. 1/4 tbsp of garam masala
9. 1/2 tbsp of turmeric powder
10. 2 tsp oil for rosting the masala
11. 1/4 tbsp of jeera powder (cumin powder)
12. Garlic butter

Methods:
1. Boil potato and pea in pressure cooker for 4-5 whistles.
2. Drain the water and peel the potatoes.
3. Take the peeled potatoes and peas in the plate and mash it well.
4. In a pan, heat oil. Once the oil is hot, add turmeric powder.
5. Add the mashed masala to the pan and mix.
6. Add cumin powder, salt, garam masala, black pepper, red onion powder and green chilli powder. Mix well. Let the masala roast for 10 mins in medium to low flame.
7. Masala is ready.
8. Take one slice of bread and put aloo matar masala on it and cover the masala with another slice of bread.
9. Take the sandwich maker, add butter on both the slices of bread and let it heat as per the instructions of in the sandwich maker manual. If you do not have a sandwich maker, you can prepare the sandwich on tawa also.
10. Sandwich is read to be served with tomato sauce/coriander chutney/green chilli sauce.

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Kitchen D'lite - Lauki Chana Dal Recipe

Today’s Lunch time recipe – Lauki Chana dal

Servings – 2 or 3 persons

Ingredients:
1. 1 cup of chana dal (split chickpeas – brown)
2. 200g of lauki (bottle gourd)
3. 1 tbsp of Kitchen D’lite Red Onion Powder
4. 1 medium size tomato
5. 1 tbsp of Kitchen D’lite Green Chilli Powder
6. 1/2 tbsp of garam masala
7. 1/2 tbsp of turmeric powder
8. 1 pinch of hing (asafoetida)
9. 1 tbsp of Kitchen D’lite Garlic Powder
10. 1 tbsp of oil
11. 1/2 tbsp of coriander leaves
12. 1/2 tbsp of cumin seeds (jeera)

Method:
1. Soak the chana dal in water for 45 mins.
2. After soaking, add chana dal to cooker and let it get 2-3 whistles.
3. Take frying pan, add oil, hing, cumin seeds, and tomato.
4. Add lauki, turmeric powder and salt. Close the lid and let it fry on medium flame for 5-7 mins till lauki loses it water.
5. Add chana dal, red onion powder, garlic powder, green chilli powder and let it cook on medium flame for 9-10 mins.
6. In the last add garam masala and close the lid let it cook on low flame for 2-3mins.
7. Lauki Chana dal sabazi is ready, now garnish it with coriander leaves.
8. Serve the lauki dal hot with chapati/rice.

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Kitchen D'lite - Sprout and Beetroot salad

Sprouts beetroot Salad recipe:

Serving – 2 persons

Ingredients:
1. 1 cup of sprouts, soaked overnight for 10 hours
2. 1/2 beetroot, finely chopped
3. 2 medium size cucumber, finely chopped
4. 1 tomato, finely chopped
5. 1 medium size carrot, finely chopped
6. black salt as per taste
7. 1/4 tbsp of pepper
8. 1/2 tbsp of Kitchen D’lite Green Chilli Powder
9. 1/2 lemon (optional)

Method:
1. Boil the sprouts in pressure cooker with 2-3 whistles.
2. Take boiled sprouts in a bowl,
3. Add cucumber, beetroot, carrot, tomato and mix well.
4. Add pepper, black salt and green chilli powder and mix well.
5. Squeeze lemon to give tangy flavour.
6. Sprout beetroot salad is ready to be served as evening snack.

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Kitchen D'lite - Poha recipe

Poha Recipe:

Serving : 2 persons

Ingredients:
1. 1.5 cups of poha
2. 1/4 cup peanuts
3. 1 large onion, finely chopped
4. 10 curry leaves
5. 1/2 tbsp of turmeric powder
6. 1/2 Kitchen D’lite Green Chilli Powder.
7. 1/4 cup of coriander, finely chopped
8. 1 tbsp of oil
9. salt as per taste
10. 1/2 tbsp of jeera
11. 1/2 tbsp of sugar
12. 1/2 tbsp of coriander leaves

Method:
1. Rinse poha in water for 2-3 times till it smothens.
2. In a pan, add peanuts and roast it for 5-7 mins.
3. Take out roasted peanuts in separate plate.
4. Take the pan, heat the oil.
5. Add jeera, curry leaves, onion and saute it till onion turn brown.
6. Add peanuts, turmeric powder and salt.
7. Add Poha to the pan and mix well.
8. Cover the pan and let the poha cook on low flame for 5 mins.
9. Add coriander leaves and Kitchen D’lite green chilli powder.
10. Poha is ready to serve.

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Kitchen D'lite - Methi Dal

Methi Dal Recipe

Ingredients:
For pressure cooking dal
1. 100 gm or 1/2 cup arhar dal
2. 1.25 cups wate for pressure cooking the dal
3. 1/2 tsp turmeric powder
4. Salt to taste

For tempering methi dal
1. 1 tbsp ghee/oil
2. 1/2 tsp cumin seeds
3. 1 dry red chilli
4. 1 pinch hing
5. 1 tsp Kitchen D’lite Red Onion Powder
6. 1/2 tsp Kitchen D’lite Garlic Powder
7. 1/2 tsp Kitchen D’lite Ginger Powder
8. 1 tsp Kitchen D’lite Tomato Powder
9. 1/2 tsp Kitchen D’lite Green Chilli Powder
10. 1/2 tsp red chilli powder
11. 1/2-3/4 cup finely chopped methi leaves
12. 1/2 tsp garam masala powder
13. Salt to taste

Method:
1. Rinse dal a couple of times.
2. Add all the ingredients for pressure cooking the dal in a pressure cooker.
3. Pressure cook for 6-8 whistles or till the dal is cooked thoroughly
4. Let the pressure release. Open the lid, mash the dal. Keep it aside.
5. In a pan, heat oil/ghee.
6. Add cumin seeds, hing and dry red chilli. Let the aroma release.
7. Add chopped methi leaves. Saute till it cooks.
8. Add Kitchen D’lite Red Onion Powder, Kitchen D’lite Garlic Powder, Kitchen D’lite Ginger Powder, Kitchen D’lite Tomato Powder, Kitchen D’lite Green Chilli Powder and red chilli powder ans saute for 2-3 minutes.
9. Add dal to this mixture.
10. Add salt to taste and water to manage the consistency.
11. Stir very well and simmer the methi dal for 8-10 minutes.
12. Lastly add garam masala ans stir well.
13. Serve hot with roti/steamed rice.

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Kitchen D'lite - Rajasthani Style Papad Mangodi Kadhi Chawal

Rajasthani Style Papad Mangodi Kadhi Chawal

Ingredients:
200 ml curd + 500 ml water
3 tbsp besan
1/2 cup mangodi, crushed into smaller pieces using rolling pin
4 moong papad, broken into smaller pieces
Salt to taste
1 tsp + 1/2 tsp turmeric powder
1 tsp Kitchen D’lite Green Chilli Powder
1 tsp Kitchen D’lite Ginger Powder
1 tsp Panch Phoran (cumin seeds, mustard seeds, fenugreek seeds, fennel seeds, nigella seeds)
2 bay leaves
2 dried red chillies
A pinch of hing
2 tbsp ghee

Methond:
1. Take curd, water and besan and seive it so that these 3 ingredients get mixed properly and there are no lumps.
2. Add salt, 1 tsp turmeric powder, Kitchen D’lite Green Chilli Powder and Kitchen D’lite Ginger Powder to the above blend. Mix it well. Keep it aside.
3. Heat ghee in a wok. Add panch phoran, hing, bay leaves and dried red chillies. Let the aroma release.
4. Add mangodi to it and stir it continuously on medium to low flame till it starts turning red. Add papad and mix.
5. Add salt (add little as mangodi and papad already have salt in them) and 1/2 tsp turmeric powder to it. Mix well.
6. Add 300 ml water to it, cover with a lid and let it cook on low flame till the mangodi gets soft and cooked. Stir it sometimes to take care it does not stick to the bottom of the wok. You can add more water if you see that the mangodi is still not cooked and it is sticking to the bottom of the wok.
7. Once cooked, add the besan mix to the wok while stirring it continuously. Do this on high flame.
8. Keep stirring the kadhi till it comes to a boil.
9. Once boiled, reduce the flame to low and let it cook for another 5 mins.
10. Turn off the heat. Garnish with fresh finely chopped coriander leaves.
11. Serve hot with rice/roti.

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Kitchen D'lite - Gujarati Thepla

Gujarati Thepla Recipe for Breakfast:

Ingredients:
1 cup whole wheat flour
1/2 cup besan
1. 1 cup finely chopped methi leaves
2. 1 tsp sesame seeds
3. 2 tsp coriander powder
4. 1 tsp turmeric powder
5. 1 tsp red chilli powder
6. 2 tsp Kitchen D’lite Ginger Powder
7. 1 tsp Kitchen D’lite Green Chilli Powder
8. Salt to taste
9. 1/2 cup curd to knead the dough. Add water if required
10. 1 tbsp oil to add in the dough
11. Oil to make the theplas

Method:
1. Add all the ingredients except mentioned in no.11 and mix well to make the dough for thepla. Cover and let it rest for 15 mins
2. Make small balls from the dough and roll them into thin chapatis
3. Put tawa on the flame and let it heat. Once tawa is hot, put the rolled chapati on the tawa.
4. Put oil on upper side and let it cook. Cook it on medium to low flame.
5. Turn the chapati on other side. Put oil on that side and let it cook.
6. Once cooked, remove it from the tawa. Similarly cook the rest of the theplas.
7. Serve with pickle.

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Kitchen D'lite - One meal soup

One Meal Soup Recipe for weight loss:

Ingredients:
1. 1/2 cup Moong Dal
2. 2 Medium Size Potatoes, peeled and diced into big cubes
3. 1 Medium Size Onion, cut into big pieces
4. 1 cup finely chopped vegetables (I used just onion and tomato because I had run out of vegetables. But you can also add vegetables like cauliflower, carrot, beans, green peas to make it healthier)
5. 1 tbsp olive oil / butter
6. Salt to taste
7. 2 tsp black pepper powder
8. 1 tsp Kitchen D’lite Red Onion Powder
9. 1/2 tsp Kitchen D’lite Garlic Powder Kitchen D’lite Garlic Powder
10. Finely chopped coriander leaves for garnishing

Method:
1. Add moong dal, diced potatoes and onions in a pressure cooker. Add 1 litre of water and salt. Pressure cook for upto 4-5 whistles. Let it cool.
2. Once cooled down, blend the above using a blender. You base stock is ready. Keep it aside.
3. Heat olive oil/butter in a pan. First add chopped onion and saute for 1 min. Add the rest of the vegetables. Add salt (according to the vegetables) and let it cook. Cook the vegetables just enough that it is not raw.
4. Once done, add black pepper powder, Kitchen D’lite Red Onion Powder and Kitchen D’lite Garlic Powder and mix well.
5. Add the base stock to it. Adjust water and salt. Bring it to a boil.
6. Serve hot after garnishing with coriander leaves.

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Recipe - Kitchen D'lite White Sauce Pasta

Homemade white Sauce Pasta Recipe using Kitchen D’lite Powders:

Ingredients:
1. Two cups of pasta
2. 1/2 liter of milk
3. 3 tbsp of Cheese spread
4. 1 tbsp of Garlic powder
5. 1 tbsp of Red onion powder
6. 1/2 tbsp of Green Chilli powder
7. 1/2 black pepper
8. salt as per taste
9. 2 tbsp on oil
10. 1/4 tbsp of herbs

Method :
1. Boil the pasta as per the instructions printed on the packet. Then strain pasta and let it cool.
2. Heat a pan and pour oil on it till it’s slightly warm.
3. Add milk, cheese, salt and black pepper, let stir it for 15 mins till it turns thick.
4. Then add garlic powder, red onion powder and green chilli powder for stir it for 2 mins.
5. Then add pasta to it. Cook for about five minutes.
6. Transfer into a serving dish and serve it with love.

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Kitchen D'lite Adadiya Pak

thehungryyoungwoman present to you freshly made Adadiya Pak straight from her kitchen.
Yes, once in a while I do put on the Kitchen Apron✨

Recently the Kitchen D’lite team had sent me packs of their #preservativefree, #allnatural ginger powder which I used to cook up these Gujrati Winter Essential Ladoos.
What went into this recipe is
💫150g Black Gram Flour (Urad Dal)
💫50g Gram Flour (Chana Dal)
💫100g Adadiya Pak Masala ( made using 25g Kitchen D’lite Ginger Powder (Sonth Powder), Saffaron , Cinnamon powder and nutmeg powder ) .
💫100g Mix Dryfruit (sliced)
💫100g Edible Gum (Gond / Dink)
💫25g Poppy Seeds (Khus Khus)
💫250g Thickened Milk (Mawa)
💫500g Sugar
💫500g Clarified Butter (Ghee)

I am addicted to these healthy sweets and will end up making the next batch soon❤🔥
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Kitchen D'lite - Crispy Gobhi Sabzi

gotthemunchies.apKitchen D’lite sent me one of the saviours, Garlic Powder and I tried it out in one of my favourite vegetables. A girl who works at my home cooks the best Crispy Gobi Sabji and this time she added the Kitchen D’lite magic to it!

Ingredients:
1 medium-sized Gobi florets
2 tbsp Oil
1/2 tsp Mustard Seeds
1 pinch Asafoetida Powder (Hing)
1 tsp Turmeric Powder
2 tsp Chilly Powder
1/4 tsp Garam Masala
1 tsp Garlic Powder
1 tsp Aamchur Powder (Mango Powder)
1/4 cup finely chopped Coriander
Salt to taste

Method:
Heat a pan and put oil, add mustard seeds and when it starts popping, add asafoetida powder. Put the gobi into the pan and saute. Add salt and cover it with a lid. When the gobi is cooked, add turmeric powder, chilly powder, garam masala powder, aamchur powder and garlic powder. Mix it well. Add coriander to garnish.

This Garlic Powder is a very handy and useful product for homemakers, students or any one who loves to cook. It’s a rescuer at all times. It gives a cherry-on-the-cake kind of a finish! Order yours from Kitchen D’lite 📦

Tag @gotthemunchies.ap and I’d love to hear about your experience when you try it out🙋🏻‍♀️ For more such food recommendations,
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Kitchen D'lite - Masala puffed rice

thehungryindians – Masala Puffed Rice…❤❤❤
Masala Puffed Rice is made with Kitchen D’lite Red Onion Powder..

Not only Saves time from peeling and chopping of garlic, but also enhances the real flavour of red onion.😇

Recipe
– 1 cup puffed rice
– 1 tbs chilli powder
– Salt to taste
– 1 tbs kitchen delite red onion powder
– 1 tbs chickpeas powder
– 1/2 tbs dhaniya powder
– Add 2 tbs mustard oil and mix them. It’s done.✌🏻

It can be stored for 4-5 days
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Kitchen D'lite - Garlic fried Veg rice.

dhans_cookshop – Garlic veg fried rice…❤❤❤
Garlic fried rice made with Kitchen D’lite Garlic Powder..

Not only Saves time from peeling and chopping of garlic, but also enhances the real flavour of garlic.😇

Recipe
– Heat 2 tbsps oil in a pan. Sauté chopped veggies and 1 -2 Tspn garlic powder.
– Sauté for a minute in high flame.
– Add cooked basmati rice , enough salt , 1/2 Tspn pepper powder and 1 Tspn soya sauce .
– Sauté everything well on high flame for 2-3 minutes.
– Sprinkle little more garlic powder and garnish with spring onion green. It’s done.✌🏻
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Kitchen D'lite : Ginger Tea

foodienamrah– “Adrak wali chai”

Ginger tea using Kitchen D’lite Ginger Powder .
Ginger powder gives a taste like fresh ginger, aroma , flavor and taste its same like a fresh ginger..must try product.. easy to use in cooking or tea.. #gingerpowder is my winter’s bae❤❤❤

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speustic_foodie Kitchen D’lite thank you for such a amazing product ❤

Kitchen D'lite Recipe - White Sauce Chiken Pasta

hungerstreetz – White sauce Chicken Noodles
Place:-🏠
Noodles made with Kitchen D’lite
Garlic and ginger powder. It’s a great substitute for garlic whole and ginger.
Recipe:-
● Boil hakka Noodles in a pan
● Take another pan and add butter and garlic and ginger powder at low heat
● Next add amul cream to make it saucy and creamy. Add 1/4th cup of milk and mix it properly.
● Add salt pepper according to taste
● Add tossed chicken and get it to simmer
● Last add the boiled Noodles to the pan and toss it.

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the_food_oasis – | RECIPE – SARSON DA SAAG | ⁣⁣
⁣⁣
⁣Ingredients – ⁣⁣
🔹1 bunch Mustard leaves (Sarso)⁣⁣
🔹1 bunch spinach leaves (Palak) ⁣⁣
🔹1 bunch Chenopodium (Bathua) ⁣ ⁣⁣
🔹2 spoon clarified butter (desi ghee)⁣
🔹½ teaspoon cumin seeds (jeera ) ⁣⁣
🔹5-6 Green chilli ⁣⁣
🔹3 onion (Medium size) ⁣
🔹1 spoon kitchen d’lite garlic powder⁣⁣
🔹1 spoon ginger powder⁣⁣
🔹3 tomatoes (Medium size)⁣⁣
🔹 ½ teaspoon pepper⁣⁣
🔹1 teaspoon coriander powder⁣⁣
🔹1 teaspoon turmeric powder⁣⁣
🔹½ teaspoon Garam masala⁣⁣
🔹 Salt as per taste. ⁣⁣
⁣⁣
⁣⁣
Recipe –⁣⁣
⁣⁣
🔸Wash and clean mustard, spinach and Chenopodium leaves.⁣⁣
⁣⁣
🔸Add 1 cup water with a pinch of salt to pressure cooker and boil all the leaves in pressure medium flame for 20 minutes.⁣⁣
⁣⁣
🔸Heat clarified butter in a pan and add cumin seeds to it.⁣⁣
⁣⁣
🔸When they crackle add chopped green chilli to it.⁣⁣
⁣⁣
🔸Add 1 spoon kitchen d’lite garlic powder and 1 teaspoon kitchen d’lite ginger powder and mix well. ⁣⁣
⁣⁣
🔸Add chopped onions to the mix and cook until golden brown.⁣⁣
⁣⁣
🔸 Add chopped tomatoes to the mix and cook for 3-4 minutes⁣⁣
⁣⁣
🔸 Add pepper, coriander powder, turmeric and garam masala powder to the mix and cook for 4-5 minutes.⁣⁣
⁣⁣
🔸Add salt as per taste⁣⁣
⁣⁣
🔸Serve it with hot makke ki roti or corn bread.⁣

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Kitchen D'lite - Shahi Paneer

Thankyou Kitchen D’lite for sending these ready to use ginger and garlic powders.
My mom is indeed very happy to get these two main essentials for any recipes to turn into wonders.
_
Recently she made “Shai panner” and used these powders and trust me it was epic ❤
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Preparation Time: 10 mins
Cooking Time: 15 mins

Servings: 2

Ingredients:
½ Kg raw Banana, peeled and chopped in circles
1 bay leaf
1 pinch on hing
¼ tsp of fenugreek seeds (methi dana)
¼ tsp of turmeric powder
1 tsp dhania powder
½ tsp red chilli powder
3 green chillies
Salt to taste
½ tsp garlic powder
½ tsp of onion powder
½ tsp of dry mango powder
2 tsp of oil
½ cup of water
½ tsp of coriander powder

Method:
Heat oil in a pressure cooker for 5 seconds.
Add hing, bay leaf & fenugreek seeds to oil, stir it for 5 seconds.
Add turmeric, dhania, red chilli powders and salt. Let it fry for 1-2 minutes.
Add raw banana and water, close the lid and let it fry for 4-5 minutes.
Add garlic and onion powder when curry is half cooked and close the lid and wait for 2 whistles.
Transfer the sabzi into a serving bowl and garnish with fresh coriander.
Serve this enticing raw banana sabzi with Roti with a dash of lemon juice on it.

Cooking made easier & tastier!

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Preparation Time: 10 mins
Cooking Time: 15 mins

Servings: 2

Ingredients:
½ Kg long brinjal, chopped in 4 quadrants
1 pinch on king
½ tsp of jeera
¼ tsp of turmeric powder
1 tsp dhania powder
½ tsp red chilli powder
2 green chillies
Salt to taste
3 tomato, finely chopped.
½ tsp garlic powder
½ tsp of onion powder
2 tsp of coriander leaves, finely chopped
2 tsp of oil
¼ tsp of Garam Masala.
1 cups of water

Method:
Heat oil in a pressure cooker for 5 seconds.
Add hing, jeera & garlic powder to oil, stir it for 5 seconds.
Add turmeric, dhania, red chilli powders and salt. Let it fry for 2-3 minutes.
Add tomato and let it fry for 2 minutes until it soft.
Add brinjal and water, close the lid and let it fry for 4-5 minutes.
Add garlic and onion powder when curry is half cooked and close the lid and let it cook for 5 minutes
Transfer the curry into a serving bowl and garnish with fresh coriander.
Serve this enticing brinjal tomato curry with Roti with a dash of lemon juice on it.

Cooking made easier & tastier!

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Omellete and bread

Preparation Time : 5 mins
Cooking Time : 5 mins

Servings : 1

Ingredients:
– ½ tbsp garlic butter
– ½ tsp garlic powder
– 1 tsp onion powder
– 2 medium eggs
– 1 medium tomato, chopped
– 2 slices of bread (I prefer brown bread)
– 2 chilli, chopped
– Salt as required
– ½ tsp of rosemary herb

Preparation:
1. Chop chillies & tomato.
2. Rinse a bowl and break the egg to it. Remove the shell.
3. Beat the egg until frothy.
4. Add the chopped tomato, chilies, salt, onion powder and garlic powder.
5. Beat the mixture once more.
6. If you like you can butter the bread and then with chutney or ketchup.

Making bread Omelette
1. Add garlic butter to a pan and heat it. Pour the beaten eggs and allow to cook until the base firms up.
2. While it cooks, you can also shape it to a square with the help of spatula.
3. Flip it and fry until the egg is completely cooked.
4. Put two slices of bread into toaster.
5. Serve it with tomato tomato sauce.

Cooking made easier & tastier!

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Tomato Mutton Gravy

Preparation Time : 15 mins
Cooking Time : 40 mins

Servings : 4

Ingredients:

– 500 grams mutton, cut into medium piece
– 1-1/2 tablespoon garlic powder
– 1-1/2 tablespoon red onion powder
– 1-1/2 tablespoon garlic paste
– 3 Tomatoes, cut into 4 quadrants
– 1 tablespoon coriander (dhania) powder
– 1 teaspoon red chilli powder
– 1 teaspoon harem masala
– 1 tablespoon coconut powder
– 1/2 teaspoon turmeric powder (haldi)
– Salt, as required
– 1/2 cup Mustard oil
– 2 tablespoons coriander (dhania) leaves, chopped
– 1 cups of water

Preparation:

1. Heat oil in a pressure cooker for 5 seconds.
2. Add onion powder, ginger paste & garlic powder to oil, stir it for 5 seconds.
3. Add turmeric and chilli powder, stir it for 5 seconds.
4. Add salt as per taste.
5. Add mutton and fry it for 2-3 minutes.
6. Add dry coconut powder, harem Masala & dhania powder.
7. Add tomatoes.
8 Once the masala is fried well, add in 1 cup of water or more(as per the consistency of the curry required) and stir well.
9. Close the lid of the cooker and let it whistle 4 to 5 times or till the mutton is cooked. Do not over cook the mutton else it will go mushy and mix in the curry.
10. Once the curry is done and the steam is released from the cooker, open the lid carefully and give a quick stir.
11. Transfer the curry into a serving bowl and garnish with fresh coriander.
12. Serve this enticing Tamatar Mutton gravy with Roti or Rice with a dash of lemon juice on it.

Cooking made easier & tastier!

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Easy Tomato Soup recipe

Preparation Time: 2 mins
Cooking Time: 15 mins

Servings: 4

Ingredients:
6 ripe medium size tomatoes, cut into rough cubes
1 medium size potato, peeled and cut into rough cubes
1 tsp garlic powder
3 tsp red onion powder
2 tbsp butter
1 tsp cumin powder
1 tsp black pepper powder
½ tsp sugar
Salt to taste
Water to manage consistency

Method:
Take tomatoes and potato in a pressure cooker. Add half a litre of water, or till the vegetables are properly immersed in water. Add 2 tsps of salt and pressure cook it till about 4-5 whistles. After the pressure is released, open the lid of the cooker and blend the mixture using a hand blender (or mixer). Strain the blended mixture using a sieve. Now heat the pan on medium flame. Add the butter (you can add more of it if you like your soup buttery) in the pan. Once the butter has melted, add the garlic powder and red onion powder and stir for about 30 seconds. Now add the mixture while stirring continuously to make sure that there are no lumps of the roasted garlic and red onion powder. Add water if required to manage the consistency. Add cumin powder, black pepper powder and sugar. Add salt if required. Bring the soup to a boil while stirring occasionally. Serve hot.

Cooking made easier & tastier!

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Preparation time: 5 mins
Cooking time: 5 mins

Servings: Makes about 1 cup.

Ingredients:
1 cup sour cream
1 medium finely chopped onion
1 tsp onion powder
A pinch of garlic powder
Salt to taste
1 tsp herb of your choice (parsley, rosemary, basil, etc.)

Preparations:
Put sour cream in a small bowl. Add finely chopped onion, onion powder, garlic powder, salt and herb I the bowl. Stir together to make sure all the ingredients have blended well. Refrigerate for 1-2hrs and serve with potato chips, nachos, toasted bread etc.

Note: You can store this dip in the refrigerator for 5-7 days.

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Kitchen D'lite Yogurt Garlic Sauce

Yoghurt Garlic Sauce Recipe

Preparation time: 5 mins
Cooking time: 5 mins

Servings: Makes about 1 cup

Ingredients:
1 tsp garlic powder
1 cup plain thick yogurt (preferably whole milk)
1 tsp fresh lemon juice
Salt to taste

Preparation:
Stir together yoghurt, garlic powder and lemon juice in a bowl. Add salt to taste. You can make this sauce 1 day in advance and store it the refrigerator, covered. Use the next day chilled on your toasted bread, pasta, burger etc.

Tip: You can also add some seasoning like dill, basil, oregano, rosemary etc. to enhance the taste of this sauce.

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Garlic Butter Recipe :

Preparation time: 2 mins Cooking time: 2 mins

Servings: Makes about 1 cake.

Ingredients:
1 cake salted butter, melted
2 tsp of onion powder
2 tsp of garlic powder
herbs of your choice (I prefer mixed herbs)
Preparations:
Mix together all the ingredients to make sure all the butter is coated. Adjust the seasoning, if required or you can always add butter to even out.
Your garlic butter is read. Apply this garlic butter on your bread. Slices and top it with grated cheese. Toast it for that easiest, yummiest cheesy garlic bread.

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Kitchen_Dlite_Tandoori Paneer Recipe

Tandoori Paneer Recipe

Preparation time: 20 mins

Cooking time: 20 mins

Servings: 2 people.

Ingredients:
200 grams paneer – cut into small cubes.
2 medium onions – cut into 4 parts vertically and floats opened.
1 medium capsicum – cut into squares
2 tsp curd
1 tsp gram flour (besan)
1 pinch of turmeric powder
½ tsp cumin (jeera) powder
1 tsp kashmiri red chilli powder
1 tsp coriander (dhania) powder
½ tsp dry mango (amchur) powder
1 tsp garlic powder
1 tsp onion powder
Salt as required
Cooking oil, for cooking.
Preparations:
In a large mixing bowl, combine all the ingredients mentioned above (except cooking oil). Toss to coat the paneer, onion and capsicum pieces well. Check the salt and seasonings and adjust accordingly. Cover and set aside for 10 – 15mins to marinate.
Heat a teaspoon of oil in a pan. Add the tandoori panner mixture until all the paneer, onion and capsicum gets well roasted and coated with all the masala. Once it is cooked and lightly roasted, make sure that it has a creamy texture. Once done, turn off the heat. Serve hot with thickly sliced onion rings, lemon and mint chutney.

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kitchen d'lite facebook cover pic

So, what is Kitchen D’lite? When we did our pre-launch campaign, great many interesting questions and feedback came our way. Are you going to sell chopped onion? Are you going to sell peeled garlic? Are you coming up with some equipment that will automatically chop onion and garlic for us? While ir was interesting to hear all such similar queries, we were also pleasantly surprised with all the excitement that we could sense amongst people!

Today, on the 20th of July 2018, as we launch Kitchen D’lite, I couldn’t be more excited to announce that Kitchen D’lite is an exclusive range of dehydrated vegetable and fruit powders – Garlic and Red Onion Powder to start with. It’s 100% natural and 100% pure, with all the goodness of fresh onion and garlic.

Forget peeling and chopping and onion tears! Say HELLO to Kitchen D’lite!!!

P.S. We are accepting orders from our Facebook Store.

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