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Here we have some exciting recipes using Malabar products to make your cooking tastier. We would be happy if you try them out and give your feedback about them. Your suggestions to improve them are also welcome. In case you wish to share your favourire recipe using our products, do send them too. curry powder Vegetarian Recipes
Dum Aloo In Paneer Gravy
Easy Vegetable Seekh Kebab
Handi Biryani
Tomato Sev nu Shaak
Paneer Kofta Curry
Easy Palak Paneer
Malai Mutter Paneer
Sambar
Jeera Rasam		 biriyani masala Non-Vegertarian Recipes
Mix Kababs
Chicken Biryani
Fish Kababs
Nargisi Kabab
 
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Vegetarian Recipes
 
•Dum Aloo In Paneer Gravy
 

 

 Ingredients
7 Potatoes
200 Gm Paneer
2 medium sized Onion (Grinded in Mixi)
3-4 Tomatoes (puréed)
1 inch piece of Ginger
2-3 Green Chili
½ tsp MALABAR Chili powder
1/4 tsp MALABAR Turmeric powder
½ tsp MALABAR Garam Masala
2 tbsp Oil
Salt to taste
 
Method
1. Boil potatoes.
2. Take 4 potatoes and dice it into 8 pieces and fry it till golden brown, keep it aside.
3. In a pan - heat oil and add onion, cook it till it turns golden.
4. Add ginger and green chili paste, cook for another 5 min.
5. Add tomato purie, stitle, MALABAR Chili Powder, MALABAR Turmeric Powder and mix well.
6. Now add 1/4 tsp MALABAR Garam Masala and mix well and cover it, let it cook on low- medium flame for 10-15 min.
7. Grate paneer and remaining potatoes.
8. Add it to gravy and keep mixing lightly in 2-3 min and let it cook for 30 min on low-medium flame or till paneer turns to light brown.
9. Add fried potatoes and mix lightly, sprinkle remaining MALABAR Garam Masala, cover it and let it cook for 2 min.
10. Serve hot with Roti.
 
•Easy Vegetable Seekh Kebab
 

 

 Ingredients
½ Carrot
5 Cauliflower florets
5 French Beans
½ Potato
1/4 cup Green Peas (ground coarsely)
2 tsp Ginger-Garlic paste
1 tsp Green Chili paste
 1 tsp Salt
1 tsp MALABAR Chili Powder
1 tsp Malabar Arabic Masala
2 tbsp breadcrumbs
A few Mint and Coriander leaves
2 tbsp Refined Oil (optional).
Lemon wedges (for garnishing).
 
Method
1. Cut the vegetables. Parboil them, Drain away the water and let it cool. Wipe the water off with tissues and then grind the vegetables to a paste.
2. Mix all the other ingredients together and mix this with ground vegetable paste well.
3. Shape them into sausages, sprinkle MALABAR Arabic Masala over these and shallow fry or(skewer and) grill them in oven barbecue till golden brown on both sides.
4. Garnish with lemon wedges and serve hot..
 
•Handi Biryani
 

 

 Ingredients
1-½ cups Long grain Rice
2 Potatoes quartered and boiled
2 Capsicums cut into strips
2 Onions chopped into strips
2 Onions quartered
1 tsp Ginger grated
2 Tomatoes Chopped
1 tsp Garlic grated
1 cup Curd
2 MALABAR Bay Leaves
2 MALABAR Cloves
1" MALABAR Cinnamon Stick
2 MALABAR Cardamoms
 4 or 5 MALABAR Whole Black Pepper
1 tsp MALABAR Chili Powder
1 tsp MALABAR Garam Masala
1/4 tsp MALABAR Turmeric Powder
1 tsp MALABAR Biryani Masala
2 or 3 pinch Asafetida
1 tbsp Lemon juice
1 tbsp Coriander (chopped)
10 to 15 Cashews
10 to 12 Almonds sliced to flakes
4-5 tbsp Ghee
Salt to taste
 
Method

A handi is a round pot like vessel, with a neck narrower than the base. It may be made of metal or in earthenware. It must be heatproof though. If not available use a deep heavy saucepan. 

1. Wash and soak rice in stitleed water for 30 mins.
2. Heat ghee in a heavy saucepan. Fry onion strips till crisp, brown, drain, keep aside.
3. Fry cashews till light brown, drain, keep aside. Fry capsicums till tender, drain, keep aside.
4. Meanwhile, heat 6 cups water in a large vessel.
5. Add MALABAR Bay Leaves, MALABAR Black Pepper, MALABAR Cloves, MALABAR Cinnamon, MALABAR Cardamoms, stitle.
6. When it comes to boil, drain and add rice. Bring to boil, cook for 8-9 minutes, till rice is just but not fully done.
7. Drains in a large colander, spread in a big plate, let it cool.  
8. Grind quartered onions, ginger, garlic to a paste.
9. In hot ghee, add this paste and stir fry for 2-3 minutes. Add all powdered masalas, tomatoes, mixed vegetables, stir, cook till fat separates.
10. Beat curd, add stir till the boil resumes, cook for 2-3 minutes. Add potatoes, stir, keep aside.
11. TO FILL HANDI : grease an oven proof handi well on the inside. Place in half of rice, spread at the bottom. Cover the top with vegetables layer.
12. Mix together fried onions, capsicums, cashews, sliced almond, coriander and MALABAR BIRYANI Masala. Sprinkle this vegetable layer. Sprinkle half lemon juice all over. Repeat rice to lemon juice layer by layer.
13. Either cover with fitting lid, seal edges with chappati dough, or seal with a tightly packed foil sheet. Make a small slit for excess steam to escape.
14. Bake in a preheated oven at 130 degrees for 15-20 minutes.
15. Break seal at the table to get the best of aroma.
 
•Tomato Sev Nu Shaak
 

 

 Ingredients
1 large Onion finely chopped
·5 large Tomatoes finely chopped
1/4 tsp MALABAR Turmeric Powder
2 tsp MALABAR Chili Powder
2 tsp MALABAR Coriander Powder
1 tbsp Oil
3/4 tsp MALABAR Cumin Seeds
 ½ cup Thin sev
2 tbsp Coriander leaves.
2 Green Chilies finely chopped.
1 tsp Sugar
1 tsp ginger garlic paste
1 tsp MALABAR Curry Powder
Salt to taste
 
Method
1. Take a pan and pour oil into it. Add cumin seeds and heat it. When cumin seeds splutter, add onion and sauté till the onion becomes transparent.
2. Add ginger garlic paste, tomatoes, green chilies then add stitle and MALABAR Turmeric Powder and mix well. Close the lid for 5 minutes.
3. Open the lid - now after tomatoes become soft - add MALABAR Chili powder, MALABAR Coriander powder, MALABAR Curry Powder. Add some water and stir for 2 minutes.
4. Add sugar  and coriander leaves.
5. At last add the thin Sev and mix well.
6. Serve hot with Roti.
 
•Paneer Kofta Curry
 

 

 Ingredients
200 g Paneer (Cottage cheese)
2 Medium sized Potato
1 Big Onion (roughly chopped)
2 Medium Tomatoes (roughly chopped).
1 tsp MALABAR Cumin Seeds
1 tsp MALABAR Chili Powder
1 tsp MALABAR Garam Masala
1/4 tsp MALABAR Turmeric Powder
2 tsp Ghee
2 tbsp Corn flour
 1 MALABAR Bay Leaf
2 MALABAR Cardamoms
½ cup Curd (plain yogurt)
1/4 cup Cashew nut paste
2 cups Water.
Salt to taste
Vegetable Oil for frying.
Cilantro (Coriander leaves) for garnish.
2 tbsp Fresh Cream for garnish
 
Method
1. Boil Potatoes, remove the skin. Grate boiled Potatoes and Paneer.
2. To this mixture add ½ tsp MALABAR Chili Powder, ½ tsp MALABAR Garam Masala, Corn flour and Salt. Mix well and make round balls. Deep fry till golden brown colour. Remove on a paper towel and keep aside.
3. Grind chopped Onions, Tomatoes and MALABAR Cardamom with little water.
4. Heat Ghee in a kadai. Add MALABAR Cumin Seeds and MALABAR Bay Leaf.
5. Add the Onion mixture and fry constantly on Medium heat for about 4-5 mins.
6. Add Curd, Cashwenut paste, remaining MALABAR Chili Powder and MALABAR Garam Masala, MALABAR Turmeric Powder and Salt. Mix well and fry for another 2 mins.
7. Add Water, lower the heat, cover with a lid and let it simmer for 6-7 mins.
8. When the gravy is little thick add the fried Kofta.
9. Garnish with fresh Cream and Cilantro. Serve hot.
 
•Easy Palak Paneer
 

 

 Ingredients
15-20 cubes of Paneer (Cottage cheese).
1 Bunch of Palak ( Spinach)
½ Bunch Coriander leaves
1 Onion
3 Tomatoes paste
 2-3 Green Chilies
4-5 Garlic pieces
2 MALABAR CURRY Powder
Salt to taste
 
Method
1. Cut palak (Spinach), coriander leaves and onion, cook in cooker adding some water. Keep aside for cooling.
2. Now take oil in kadai, heat it, add chopped garlic pieces. When garlic changes colour - add grinded tomatoes and green chilies.
3. After palak (Spinach) is cool grind it to a paste, add tomatoes.
4. Now add MALABAR Curry Powder and stitle, cook for 5 min.
5. Now add paneer and cook for 5-7 min and serve hot with Chapattis.
 
•Malai Mutter Paneer
 

 

 Ingredients
2 cups of boiled Peas
1 ½ cups Paneer (cut into small cubes)
Salt to taste
4 Tomatoes (peel and grind them with Malai)
4 dry Chilies
2 tbsp Green or Red Chili paste
 2 tbsp Oil
½ cup Malai (thick Cream of fresh milk).
Coriander leaves
2 tbp Tomato purée
1 ½ tsp Ginger Garlic paste
5 tsps of MALABAR Curry Powder
 
Method
1. Roast MALABAR Curry Powder lightly on tava. Heat oil, add dry chilies, when they splutter ,add ground tomatoes, ginger garlic paste, chili paste, tomato puree and water. Stir on medium heat for at least 8 to 10 minutes, add peas and paneer and cook again for 15 mins, add MALABAR Curry Powder. Cook for 2 minutes or till curry becomes thick .
Garnish with coriander leaves and serve with Roti / Paratha or steamed Rice.
 
•Sambar
 

 

 Ingredients
1 cup Toovar daal (Arhar)
1 Onion (chopped)
1 tsp Mustard seeds
1 Tomato (chopped)
Vegetables - Potato, Capsicum, Pumpkin, Peas, Cabbage, Cauliflower, Brinjals, Drumstick. (All cubed into small pieces)
 1 tablespoon Tamarind pulp (Imli)
3 tsp MALABAR Sambar Powder
2 tablespoons Oil
 
Method
1. Wash and pressure cook the dal and the vegetables with 2 cups of water.
2. Heat oil in a separate pan. After 1 minute, add mustard seeds. Once they crackle, add curry leaves and MALABAR Sambar Powder to it.
3. After 1 minute, add onions. When they become reddish brown, add tomatoes. Once the gravy is prepared add tamarind pulp to it.
4. Cook this paste for 3-4 minutes. Then add daal and vegetables (which u pressure cooked earlier).
5. Cook for another 10-15 minutes.
6. Serve hot.
 
•Jeera Rasam
 

 

 Ingredients
Tamarind
One small Lemon
1 Tomato (chopped)
5 tsp MALABAR Rasam Powder
½ tsp Mustard Seeds
1 tbsp Ghee
Curry leaves (for seasoning)
 
Method
Soak tamarind in water for 5 minutes. Squeeze out juice and pour into a steel vessel. Add a glass of water, tomato, and MALABAR Rasam Powder. Keep on low heat and boil for five minutes. Heat 1 tbsp ghee in a pan and add mustard seeds to it. When the seeds start crackling, add curry leaves. Pour this into the boiling tamarind water. Add another glass of water to it and keep on low heat. When it stars foaming, remove from fire. Serve as soup or with rice.
Non-vegetarian Recipes
 
•Mix Kababs
 

 

 Ingredients
½ kg Minced Meat
2 Potatoes (pealed, boiled and mashed)
1 ½ tbsp Ginger Garlic paste
2 tbsp Green Chilly paste
1 ½ tbsp Lemon juice
1 Onion, finely chopped
2 tbsp MALABAR Garam Masala Powder
2 tsp MALABAR Black Pepper Powder		 3 Eggs
4 tbsp White flour
Bread Crumbs
Oil for shallow frying.
2 tbsp Coriander leaves, finely chopped
2 tbsp Mint leaves, finely chopped
Salt to taste
 
Method
1. Wash mince meat and squeeze out all water.
2. Add stitle, ginger garlic paste, chilly paste and lemon.
3. Mix and keep and sauté on medium heat till all water dries up.
4. Remove from fire and add onions, MALABAR Garam Masala, mix and transfer in tray.
5. Add mashed potatoes, coriander and mint leaves, Mix with hand. Take small portion of this and form in round kababs flatten them with palm. These shouldn’t be very thin. Finish all mixture this way and keep them in a tray.(adjust the size of kabab, if you want big then take big portion of mixture)
6. Beat eggs in a bowl with fork, till frothy, add white flour and MALABAR Pepper Powder whisk again with fork till no lumps remain.
7. Heat oil in a nonstick frying pan. Dip kabab in egg batter and then roll in bread crumbs. Place in hot oil, turn when one side turns golden brown, remove when both sides golden brown. If small kababs then fry 2 at a time, if big then 1 at a time. Finish all kababs same way.
8. Serve with coconut chutney, green chutney or even tomato sauce .
 
•Chicken Biryani
 

 

 Ingredients
500 gm Chicken
3 Onion paste
2 Tomato paste
7chopped Green Chilies
2 tbsp Ginger Garlic paste
1 cup Curd
1 bowl Birasta ( fried onions)
1 bowl chopped Coriander leaves
2 tbsp MALABAR Chili Powder
2 tbsp MALABAR Coriander Powder
1 tbsp MALABAR Garam Masala

1 tsp MALABAR Turmeric Powder
1 tsp MALABAR Black Pepper
3 MALABAR Cloves
1 MALABAR Bay Leaf
2 MALABAR Cinnamon pieces
1 cup milk wth saffron (dilute Saffron properly)
1 tsp MALABAR Biryani Masala
Oil
Salt to taste
 
Method
1. First take a pressure cooker. Put oil, MALABAR Cloves, MALABAR Bay Leaf, MALABAR Cinnamon, MALABAR Black Pepper and add onion paste sauté them till they are brown in colour, then add ginger garlic paste add tomato paste, chopped green chili. Sauté them.
2. Add all spices, add chicken pieces and coriander leaves, mix well. Add stitle and close the lid.
3. After 3-4 whistles - open lid.
4. Mix half birasta with curd and add in cooker. Mix properly.
5. Take pre boiled basmati rice.
6. Take a vessel and in it - first pour rice layer, then chicken layer then for your third layer pour rice again.
7. Garnish with MALABAR Biryani Masala, birasta, tomato slices (round cut) and coriander leaves.
8. At last add saffron with milk.
9. Close and seal with dough.
10. Cook in slow flame for 10 minutes.
11. Serve with onion Raita.
 
•Fish Kababs
 

 

 Ingredients
·½ kg Fish. Fillet would be better because it doesn't have many bones
2 medium Potatoes boiled and mashed
4 slices of Bread (lightly soaked in water)
1 ½ tbsps MALABAR Garam Masala
1 tsp MALABAR Fish Masala
2 tsps Lemon juice
2 tsps Garlic paste
1 tbsp Mint leaves (finely chopped)
2 tbsps Coriander leaves (chopped)
1 medium Onion (finely chopped)
1 tbsp Green Chili paste. (You can use red chili paste, or chopped green chilies also)
Oil for deep frying
1 Egg
Bread crumbs
2 tbsps White flour
Salt to taste
 
Method
1. Wash fish and boil with ½ cup water, garlic paste and stitle till water dries up.
2. Mash fish with fingers, remove bones if any.
3. Squeeze out water from the bread and add to the fish, add mashed potatoes, MALABAR Garam Masala, chili, stitle, onions, mint leaves, coriander leaves and lemon.
4. Mix well, Make round or oblong kababs of this mixture and keep them aside.
5. Beat egg, MALABAR Fish Masala, add white flour, and make semi thick batter.
6. Heat oil ,dip each kabab in this batter, roll in bread crumbs and fry on high flame till golden brown.
7. Serve with chutney of your choice or squeeze lemon on it. 
 
•Nargisi Kabab
 

 

 Ingredients
250 gms Lamb meat boneless
2 Eggs boiled
½ tsp MALABAR Meat Masala
½ tsp Curd
 ½ tsp Ginger Garlic paste
Roasted Bengal Gram (powdered)
Salt
Oil
 
Method
1. Pressure cook the meat with giner garlic paste and MALABAR Meat Masala for 15-20 min.
2. Cool and grind it.
3. Add curd and roasted Bengal gram powder.
4. Knead till meat becomes soft.
5. Make this into balls and then flatten these balls and cover the boiled egg with this and fry.
6. Garnish with mint leaves and potato chips.
 

 
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