Recipe Book

Paneer Butter Masala

Recipe: 16 oz (460 gm) dish

Tomato Gravy - 3 oz (90 gm)
White Gravy - 1 oz (30 gm)
Bhuna masala - 1 oz (30 gm)
Paneer - 8 oz (240 gm)
Spices as per taste

Methi Mutter Mali

Recipe: 16 oz (460 gm) dish

Onion Gravy - 1.5 oz (45 gm)
White Gravy - 2 oz (60 gm)
Bhuna masala - 1 oz (30 gm)
Mix Vegetables - 7 oz (210 gm)
Spices as per taste

TOMATO GRAVY BASE-(After Water addition base)

One 5lb bag of Vangi Tomato Gravy base will provide 25- 30 servings of 16 oz

In a large pot prepare Tomato Gravy:

i. Add water (4 lbs), and Tomato Gravy Base Bag and bring to boil for 5 minutes, stir occasionally

ii. Once boiled, turn off heat and set aside

iii. Tomato Gravy is ready for use (okay if it cools)

Tomato Gravy Base is ready to use (7-8 lbs).
Tomato Gravy Base can be combined with Tomato Onion Masala, White Gravy Base (Cashew) and Onion Gravy Base in various ratios to produce a variety of Indian dishes.

**Ingredients and recipe are only suggestions , chef can make modifications to suit their art of cooking.**

Recipes that can be made using Tomato Gravy Base include Cheese butter masala, Vegetable Handi, Butter Chicken, Paneer Makhani, etc...

Butter Chicken Masala

Method-

• Heat the pan, add oil, add ginger garlic paste.

• Then add bhuna masala and tomato gravy base, cook for a while.

• Add chopped tomato, capsicum and paneer cubes to it.

• Then add mixed spices and salt as per taste, mix well.

• Garnish it with cream and chopped coriander leaves.

Vegetable Handi

Method-

• Heat the pan, add oil , add ginger garlic paste.

• Then add Tomato onion masala, onion gravy base and tomato gravy base, cook for a while.

• Add pre boiled mix vegetables .

• Then add mixed spices and salt as per taste, mix well.

• Garnish it with cream and chopped coriander leaves

ONION GRAVY BASE PREPARATION (METHOD- 1:1 DILUTION OF WATER & GRAVY )

From One 5lb packet of Vangi Onion Gravy base , will provide you 25-30 servings of 16 oz.(0.455 gm)

Gravy water addition calculation- (1:1 dilution)
In 5lbs gravy base – Add 2.270 liters of water - will give you 7.7lbs weight.
Heat it up on a medium flame for about 15 – 17 min. You can heat it until your desired consistency. You will get increased weight ,let it cool for 1 hr. and it is ready for use. (During boiling around 1kg weight should evaporate).
As a final result in 5lbs(2.270kg) Onion gravy base – add 2.270 liters of water- will give you increased 7.7lbs (3.500 kg) final weight.
As per chef’s choice there are end numbers of menu possibilities, by adding Vegetables, Paneer, along with use of Vangi White Gravy Base (Cashew-Melon Seed Paste)some of cream for better taste.

Onion Gravy base preparation & use Recipe suggestions –Paneer handi, Veg.Kolhapuri,Fish curry, Egg curry, Mutton curry etc…

Method of recipe preparation from Onion gravy base -16 oz. serving size.(0.455 gm) :-

Heat the pan add oil and cumin seed ,let it splutter .
Add 1 tsp of chopped ginger & garlic. Add Tomato onion masala (0.050gm), Add 0.100 gm of Onion gravy base( From prepared gravy base) mix it well and cooking for a while.
Add Vegetables/ Paneer /Meat /Fish/Chicken(0.150.200 gm).
Add spices (Turmeric powder,Corridender powder, Garam masala, Salt, Red chili powder, dry fenugreek) as per your taste & Choice.
Add 0.050 gm white gravy base.
Add required amount of water, mix it well.
Garnish with fresh cream and herbs

Fish curry

Method-

• Heat a pan, add mustard seeds and curry leaves, let it splutter.

• Then add garlic paste and bhuna masala.

• Add Onion gravy base, mixed spices and let it cook.

• Then add fish to it. (pre-fried fish)

• Add coconut milk and coconut powder and mix well.

• Garnish it with heavy cream and coriander leaves

NO ONION NO GARLIC GRAVY BASE PREPERATION (METHOD- 1:1 DILUTION OF WATER & GRAVY )

From One 5lb packet of Vangi Onion Gravy base , will provide you 25-30 servings of 16 oz.(0.455 gm)

Gravy water addition calculation- (1:1 dilution)
In 5lbs gravy base – Add 2.270 liters of water - will give you 7.7lbs weight.
Heat it up on a medium flame for about 15 – 17 min. You can heat it until your desired consistency. You will get increased weight ,let it cool for 1 hr. and it is ready for use. (During boiling around 1kg weight should evaporate).
As a final result in 5lbs(2.270kg) No onion no garlic gravy base – add 2.270 liters of water- will give you increased 7.7lbs (3.500 kg) final weight.
As per chef’s choice there are end numbers of menu possibilities, by adding Vegetables, Paneer, along with use of Vangi White Gravy Base (Cashew-Melon Seed Paste)some of cream for better taste.

No Onion No Garlic Gravy base recipe Recipe suggestions –Paneer butter masala, Mix vegetable sabzi, Matar paneer, Tikka masala, Kadhai paneer, etc

Method of recipe preparation from No Onion No Garlic gravy base -16 oz. serving size.(0.455 gm) :-

Heat the pan add oil and cumin seed ,let it splutter .
Add 0.100 to 0.150 gm of No Onion No Garlic gravy base( From prepared gravy base) mix it well and cooking for a while. Add Vegetables/Paneer ( 150-0.200 gm).
Add spices (Turmeric powder,Corridender powder, Garam masala, Salt, Red chili powder, dry fenugreek) as per your taste & Choice.
Add required amount of water, mix it well.
Garnish with fresh cream and herbs.

Mix vegetable sabji (From No Onion No Garlic Gravy base)

Method-

• Heat the pan, add oil.

• Then add No Onion No Garlic Gravy Base, cook for a while.

• Add pre boiled mix vegetables .

• Then add mixed spices and salt as per taste, mix well.

• Garnish it with cream and chopped coriander leaves

Raw Banana Sabji (From No Onion No Garlic)

Method-

• Heat the pan, add oil.

• Then add No Onion No Garlic Gravy Base, cook for a while.

• Add chopped Raw banana.

• Then add mixed spices and salt as per taste, mix well.

• Garnish it with cream and chopped coriander leaves

Paneer Lababdar (From No Onion no garlic)

Method-

• Heat the pan, add oil.

• Then add whole cardamom and No Onion No Garlic Gravy Base, cook for a while.

• Add chopped tomato, capsicum and paneer cubes to it.

• Then add mixed spices and salt as per taste, mix well.

• Garnish it with cream and chopped coriander leaves.

Paneer/Chicken Tikka Masala (From Tikka Gravy Base)

Method –

• Heat the pan, add oil ,and butter, add ginger garlic paste.

• Then add Tikka gravy base and cook for a while.

• Add White Gravy Base and paneer/chicken to it.

• Then add mixed spices and salt as per taste, mix well.

• Garnish it with cream and chopped coriander leaves.

Chole Masala Base

Method:

Heat the pan.
Add 50 grams Ghee.
Add (50 gram)chopped Onion and 2/3 Green Chilli, and saute it for a while.
Add Spices Gram Masala & Chane masala(As per taste).
Pour Vangi Chola Masala (1 pkt) into the pan and mix it well.
Add let it cool for 2-3 minutes.
Garnish it with Corriender & serve.

Dal Makhani Base

Method:

Heat the pan.
Add 50 grams Ghee.
Add chopped Ginger and Garlic, and saute it for a while.
Add the salt according to taste.
Add Spices(Ka
suri methi & kashmiri Chilli).
Pour Vangi Dal Makhani (1 pkt) into the pan and mix it well.
Add 130ml water & let it cool for 2-3 minutes.
Garnish it with cream & serve.

Pav Bhaji Base

Methods:

Heat the pan.
Add 50 grams butter (Can also add Kashmiri chilli powder)
Add Vangi PavBhaji base and 50 ml of water.
Mix it well and heat for 2-3 minutes before serve.
Garnish with coriander leaves.

White Gravy Base- Methi Matar Malai

Method:

Heat the pan, add butter and chopped garlic.
Saute for while, add fresh chopped fenugreek leaves.
Add milk, Saute until fenugreek leaves are fully cooked.
Add 1 portion of Vangi White Gravy Base.
Add Spices( Salt, black paper).
Add green peas, let it cook completely.
Meanwhile you can add water as per consistency.
Serve hot.

Veg. Navratna Korma from Vangi White Gravy Base

Heat the pan, add butter and chopped garlic.
Saute for while, add fresh mix vegetables.
Add 1 portion of Vangi White Gravy Base.
Add Spices( Salt, black paper, pinch of sugar).
Add fresh cream , let it cook completely.
Meanwhile you can add water as per consistency
Add pinch of dry fenugreek leaves(kasuri methi). Garnish with chopped coriander leaves.

Cauliflower Curry from Vangi White Gravy Base

Method:

Heat the pan, add oil.
Add chopped garlic, dry red chilly, bay leaf, cardamom.
Add chopped onion, potato and cauliflower, sauté for a while.
Add Vangi White Gravy Base to it, add mixed spices and mix well.
Add water as per consistency and let it cook.
Add cream for more creamy texture and serve.

Chicken Biryani From Bhuna Masala Base(Vangi Tomato Onion Masala Base)

Method:

Heat the pan and Add 2 tsp oil.
Add chopped Ginger and Garlic and whole spices.
Add 2 tbsp Vangi Tomato Onion Masala Base.
Add the Salt as per taste. Add Spices (Kasuri methi, Turmeric, Kashmiri Chili & Biryani Garam masala ,Coriander powder).
Add 2 tsp cream and mix it well.
Add 100 grams marinated chicken and mint leaves, fried onion, cilantro leaves.
Add 100 grams of boiled rice and 2 tsp ghee and mix it.
cook for 2-3 minutes before serve.

**Chef’s Note – You can try Mutton Biryani with the same recipe.**

Chicken Bhuna Masala Recipe from Vangi Tomato Onion Masala

Method:

CHICKEN MARINATION:

In a bowl add chicken, curd, and mixed spices of your choice, mix well and leave it for 1 hr.
Heat the pan, add oil, add ginger and garlic paste to it.
Add Vangi Bhuna Masala and Tomato Gravy Base, let it cook for a while.
Add marinated chicken to it and some water as per consistency.
Mix it well, add some salt and spices as per taste.
Let it cook properly for some time until oil ooze out from gravy.
Garnish it with chopped coriander leaves

Sev Usal or Sev Sar By Using –Vangi Tomato Onion Masala

Method:

Heat a pan, add oil, Ginger& Garlic paste, sauté for a while.
Add chopped onion, let it sauté until it turns in pink color, add some green chili paste.
Add Vangi Tomato Onion Masala, add all spices as per taste.
Add water as per consistency, let it simmer.
Add boiled green peas. Boil until you get proper taste.
Add coriander before serving,
Serve hot with topping of chopped onion, Sev, chat masala and lemon.

Egg Bhurji By Using Vangi Tomato Onion Masala

Method:

Heat the pan, add butter, then add ginger and garlic paste.
Add Vangi Tomato Onion Masala to it, and chopped green chillies to it, cook it for a while.
Add boiled/raw egg to it, mix well.
Add salt and spices as per your taste Garnish it with coriander leaves.

**(Note: you can also add Vangi Onion Gravy Base or Vangi Tomato Gravy Base in it)**

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