CHHOLE DILLI WALE:

Ingredients:

  1. 2 and 1/2 cups chickpeas, boiled
  2. 2 medium onions, chopped
  3. 2 large tomatoes, chopped
  4. 2 pods garlic, minced
  5. 1 tsp ginger, grated
  6. 2 green chilies, minced
  7. 1/2 tsp Dadaji Cumin Powder
  8. 1/4 tsp Dadaji Turmeric Powder
  9. 1 tsp Dadaji Chhole Masala
  10. 1 heaped tbsp Coriander Powder
  11. 1 tbsp cooking oil
  12. Fresh coriander leaves

Preparation:

  1. Heat oil in a pan.
  2. Add cumin.
  3. When they begin to brown, reduce heat and add onions, garlic, green chilli and ginger.
  4. Fry until onions are transparent.
  5. Add tomatoes and Dadaji Turmeric Powder.
  6. Stir and cook until oil begins to separate from the curry.
  7. Add coriander powder, 2 tablespoons of water, and let the curry paste simmer for 5-6 minutes until it thickens.
  8. Now add a whole cup of water.
  9. Stir chickpeas into the curry.
  10. Season with Dadaji Chhole Masala and salt to taste.
  11. Cover and cook for 20 minutes.
  12. Serve hot with Bhatura.

PAV BHAJI:

Ingredients:

  1. Garlic paste
  2. 2 chopped onions
  3. 2 chopped tomatoes
  4. 1 tsp Dadaji Chili Powder
  5. 1 tbsp Dadaji Pav Bhaji Masala
  6. 500 gm boiled and cubed
  7. Potatoes, green peas, cauliflower, capsicum
  8. Chopped coriander leaves
  9. Salt to taste
  10. Buttered Pav

Preparation:

  1. In 2 tbsp oil, shallow fry 2 tsp garlic paste and chopped onions till soft.
  2. Add tomatoes, Dadaji Pav Bhaji Masala, Dadaji Chilli Powder and salt to taste. Roast.
  3. Add boiled vegetables. Mash and cook for 2-3 min.
  4. Add a blob of butter and sprinkle chopped coriander leaves.
  5. Serve with hot buttered Pav (bread) and chopped raw onions sprinkled with lemon juice.

BUTTERSCOTCH THUNDER:

Ingredients:

  1. Dadaji Butterscotch Crush 25ml
  2. Dadaji Mango Crush 15ml
  3. Sugar Syrup 30ml
  4. Milk 100ml
  5. Crushed Ice

Preparation:

Add all the ingredients into a shaker or Blender. Shake it well & pour into a martini glass.

GREEN APPLE MARTINI:

Ingredients:

  1. Dadaji Green Apple Crush 45ml
  2. Dadaji Lime Cordial 30ml
  3. Sugar Syrup 30ml
  4. Club Soda or Sprite to Top
  5. Crushed Ice

Preparation:

Shake the Green Apple crush, lime cordial, sugar syrup with Ice pour into a smart mocktail glass. Add the club soda or Sprite to the glass.

CLASIC RED SAUCE PASTA:

Ingredients:

  1. 1 28-ounce can whole peeled tomatoes
  2. 2 tablespoons extra-virgin olive oil
  3. 1/3 red onion, medium-diced
  4. 3 cloves garlic, cut into chunks
  5. Pinch of Dadaji red pepper flakes (optional)
  6. Kosher salt and freshly ground pepper
  7. 2 tablespoons Dadaji Basil Sprinkler
  8. 1-pound Dadaji Pasta, cooked until al dente

Preparation:

  1. Puree the tomatoes to a smooth, creamy consistency in a food processor or with an immersion blender.
  2. Heat the olive oil over medium-high heat in a large saucepan. When hot, add the onion and sauté 5 to 6 minutes, or until soft. Add the garlic and cook 2 to 3 minutes, until you see the color start changing. If you’d like to make the sauce spicy, add the Dadaji Red Chili flakes.
  3. Add the tomatoes and season with salt and pepper to taste. Reduce the heat to medium low and simmer about 30 minutes. Strive for balance in the consistency of the sauce: It has to be fluid, but it should not look overly wet. Add the basil and remove from the heat. Toss with just-cooked pasta.

KOKUM MARTINI:

Ingredients:

  1. Dadaji Kokum Syrup 45ml
  2. Dadaji Lime Cordial 35ml
  3. Sugar Syrup 30ml
  4. Club Soda to Top
  5. Crushed Ice

Preparation:

Shake the above ingredients with the crushed ice & strain a mocktail in a glass. Top with club soda. Garnish mint leaves & lemon slice.

KHUS COOLER:

Ingredients:

  1. Dadaji Khus Syrup 45ml
  2. Dadaji Lime Cordial 30ml
  3. Sprite Drink to Top Up
  4. Sugar Syrup 30ml
  5. Crushed Ice

Preparation:

Add all the Ingredients in a pitcher except Sprite. Stir well, pour in to the glasses topped with sprite. Garnish with Mint leaves & Red cherry.

KIWI BLAST:

Ingredients:

  1. Dadaji Kiwi Crushed 45ml
  2. Dadaji Lime Cordial 30ml
  3. Sugar Syrup 30ml
  4. Club Soda to Top
  5. Crushed Ice

Preparation:

Put kiwi crush, lime cordial & sugar syrup in a shaker. Shake well add Ice & strain into a chilled mocktail glass. Add club soda, small dice cubes of kiwi Garnish with kiwi’s slice & Red cherry Mint.

ROSE CANDY:

Ingredients:

  1. Dadaji Rose Syrup 50ml
  2. Dadaji Kesar Syrup 35ml
  3. Milk to Top
  4. Crushed Ice
  5. Rose Petals for Garnish

Preparation:

Mix all the above except rose petal in a shaker & give it good shakes before serving into a glass. add rose petals for garnish.

BLUE BERRY POMEGRANATE SMOOTHIE:

Ingredients:

  1. Dadaji Orange Crush 35ml
  2. Dadaji Blue Berry Crush 35ml
  3. Dadaji Lime Cordial 25ml
  4. Pomegranate 1 Nos to Garnish
  5. Dadaji Pure Honey 1 Teaspoon
  6. Milk 100ml
  7. Crushed Ice

Preparation:

Place milk, Orange Crush, Lime cordial, Blue Berry crush in a Blender, blend the mixture until it becomes smooth. Before serving into a glass add a drizzle, Honey. And serve the drink in a chilled glass. Garnish with pomegranate pulse on top.

VEG BIRIYANI:

Ingredients:

  1. I ⅓ cup vegetable oil
  2. 1 large onion, cut lengthwise into 1/4-inch thick strips
  3. 5 fresh curry leaves
  4. 1 medium tomato, chopped
  5. 1 cup uncooked basmati rice
  6. ½ cup fresh green beans, cut into 2-inch pieces
  7. 1 medium carrot, peeled and cut into 2-inch pieces
  8. ½ cup frozen cut green beans, thawed
  9. 1 medium potato, peeled and cut into 2-inch pieces
  10. 1 teaspoon Dadaji Red Chili Powder
  11. 1 teaspoon Dadaji Biryani Masala Powder
  12. 1 teaspoon salt
  13. 2 cups water
  14. ½ cup chopped cilantro

Preparation:

  1. Heat oil in a large pot over medium heat until it shimmers. Cook onion and curry leaves, stirring occasionally, until onion is dark brown, 12 to 15 minutes. Add tomato and cook, stirring occasionally, until softened, 3 to 5 minutes.
  2. Meanwhile, soak rice in water to cover for 10 minutes. Drain well.
  3. Add beans, carrots, peas, potato, chile powder, biryani masala powder, and salt to onion mixture. Cook, stirring occasionally, 2 minutes. Stir in drained rice and water and bring to a boil. Reduce heat to low and cook, covered, until water is absorbed, about 30 minutes. Stir in cilantro and let stand, covered, 10 minutes before serving.

VEGETERIAN MATAR PANEER:

Ingredients:

  1. 2 tablespoons vegetable oil
  2. 2 cups paneer cheese, cut into 1/2-inch cubes
  3. 5 onions, diced
  4. 1 tablespoon Dadaji Cumin Powder
  5. 2 tablespoons ground coriander
  6. 5 tomatoes, diced
  7. 2 tablespoons freshly grated ginger
  8. 1 tablespoon garlic paste
  9. 2 teaspoons Dadaji red pepper flakes
  10. 2 teaspoons ground Dadaji Turmeric Powder
  11. 2 teaspoons Dadaji Red Chili Powder
  12. 2 teaspoons Dadaji Shahi garam masala
  13. 1 cup water
  14. 2 cups peas, defrosted
  15. salt to taste

Preparation:

  1. Heat 1 tablespoon oil in a large skillet and pan-fry paneer cheese until slightly browned, about 5 minutes. Remove from skillet and set aside. Heat 1 tablespoon oil over medium heat and cook onion until soft and translucent, about 5 minutes. Add cumin and coriander; stir-fry for 1 minute. Add tomatoes, ginger, garlic paste, red pepper flakes, turmeric, chili powder, and garam masala. Bring to a simmer and cook for about 10 minutes. Remove from heat and let cool slightly.
  2. Carefully pour about 3/4 of the mixture into a blender. Cover the top of the blender with a kitchen towel and blend until smooth. Pour back into the skillet. Add water, peas, and paneer. Cover, bring to a boil, reduce heat, and simmer until flavors are well combined, about 10 minutes.