Recipes Our Best Recipes GOBI MANCHURIAN Clean and cut ¾ kg Gobi into medium size pieces.Make a paste of 100 g Boston's Gobi Manchurian Masala Powder using water.Take a tablespoon of ginger-garlic paste, add 1 tablespoon of ... Read More SAMBAR Drop ¼ cup Toor Dhal in boiling water.When half cooked add 2-3 cups of mixed vegetable pieces (Tomato, Onion, Drumstick, Sooran, Brinjal, Potato) and boil further till they become ten... Read More VEG SUKKA Soak ¼ kg Black Channa over night. Pressure cook ¼ kg Black Channa with one onion for 7-8 minutes with salt.Add ¼ grated coconut, 1-2 tablespoons Boston’s Vegetable Powder, juice of t... Read More VEG KURMA Boil 100 gms green peas, 50 gms beans, ¼ kg cauliflower,1 potato, 1 carrot, 1 onion with salt and keep aside.Heat oil in a pan or kadai, fry 1 onion finely chopped, add 1 teaspoon gin... Read More VEG PULAV Heat 100 gms. ghee/dalda, fry sliced onion to golden brown, add 50 gms. of Boston’s Vegetable Pulav Masala Powder.Stir for a while and add vegetable pieces (carrot, beans, green peas ... Read More RASAM Cook 4 tablespoons of Toor Dhal in ½ litre of water and mashAdd tamarind juice (1 marble size) of juice of 2-3 tomatoes, salt,1-2 tablespoons of Boston’s Rasam Powder and simmer for 1... Read More GREEN TEA Simply put one teaspoon of Boston’s Organic Green Tea into a ceramic cup (6 ounces to 8 ounces).Pour freshly boiled water (80°C /170° F) into your ceramic cup.Cover the top of the cup... Read More PICKLE Cut the Mangoes into small pieces.Add 5 tablespoons of Boston’s Pickle Powder, stir well and keep aside for 10 minutes.Saute Mango mixture in Gingelli oil, add little boiled water and... Read More « Previous Page 1 2
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