ZAIKA COOKING CLASSES

41-D, Sulay Delux Row Houses, Bakeri City, Vejalpur, Ahmedabad

Jigna Soni (M) 9429606036 E-mail : jignasoni75@gmail.com

Instant Gravies Premixes - Veg

1. White Gravy Mix

10 gms cashews
10 gms white til
10 gms melon seeds
30 gms milk pd
1 tsp chat masala
1 tsp kasoori methi (roast)
1 tbsp onion pd
½ tsp garlic pd
1 tsp salt
1 tsp sugar
½ tsp zeera
1 tsp maida (roasted)
1 tsp ghee
7 spice (whole)

Roast cashew, til & melon seeds for 2 mins, cool & grind. Now to this add milk powder, maida, chat masala, kasoori
methi, salt, sugar, zeera & keep aside. In a pan add ghee & roast all the spices & mix in the mixture & make packet.

2. Golden Gravy Mix

10 gms cashews
10 gms white til
10 gms melon seeds
30 gms milk pd
1 tsp chat masala
1 tsp kasoori methi (roast)
1 tbsp onion pd
½ tsp garlic pd
½ tsp haldi
1 tbsp red chilli pd
1 tsp salt
1 tsp sugar
1 tsp maida (roast)
½ tsp zeera
1 tsp ghee
7 spice (whole)

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Roast cashew, til and melon seeds for 2 mins, cool and grind. Now to this add milk powder, cornflour, chat masala,
kasoori methi, salt, sugar, haldi, zeera and chilli powder and keep aside. In a pan add ghee and roast all the spices
and mix in the mixture and make a packet.

3. Red Gravy Mix

10 gms cashews
10 gms white til
10 gms melon seeds
30 gms milk pd
1 tsp chat masala
1 tsp kasoori methi (roast)
1 tbsp onion pd
½ tsp garlic pd
½ tsp tandoori masala (everest)
1 tbsp red chilli pd
1 tsp salt
1 tsp sugar
1 tsp maida (roast)
½ tsp zeera
¼ tsp r/o color
1 tsp ghee
7 spice (whole)

Roast cashew, til and melon seeds for 2 mins, cool and grind. Now to this add milk powder, cornflour, chat masala,
kasoori methi, salt, sugar, tandoori colour and chilli powder and keep aside. In a pan add ghee and roast all the
spices and mix in the mixture and make a packet.

4. Green Gravy Mix

In white gravy add ¼ tsp dry green colour.

5. Jain Gravy Mix

Don’t add onion and garlic powder in the packet.

**** All the above spices are 100 gms in weight, store in glass bottles at room temperature upto 6 mths.

Usage Of Above Premixes

Paneer Makhanwala

1/2 packet red gravy premix

400 ml milk
200 gms paneer (diced)
50 gms tomato puree
3 tbsp butter
1 tbsp oil

Mix red gravy with milk and keep aside. Heat oil, add tomato puree and gravy mix and cook for 6 mins. Add paneer
and garnish with fresh cream & coriander.

 Veg kolhapuri
Use 300 gms mixed vegetable of your choice in the above gravy.

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  Paneer Tikka Masala
Marinate paneer with tandoori masala for 10 mins and grill on pan, use this in the above gravy.

 Kashmriri Dum Aloo

Use 250 gms baby potaoes par boiled and pricked all over.

 Veg Peshawari
Use 200 gms mixed vegetable of your choice along with 100 gms diced paneer in the above gravy.

Methi Malai Matar

1/2 packet white gravy premix

400 ml milk
50 gms peas (parboil)
3tbsp oil
1 bunch methi (chop)
2 tbsp cream (amul)

Mix white gravy with milk, keep aside. Heat oil, add the gravy mix and cook for 10 mins. Add peas, chopped methi
and further cook for 2 mins, add cream and serve hot.
 Veg korma
Use 300 gms mix vegetables of your choice in the above gravy.

 Mughlai kofta
Make small balls of 200 gms mashed paneer, 1 tbsp cornflour, ½ tsp ginger and deep fry. Add it to the above
gravy.

 Malai Paneer Kofta

Add 3 tbsp cream (amul) to the above gravy.

Palak Paneer
1/2 packet green gravy premix
3 tbsp oil
400 ml milk
½ cup tomatoes (chop)
200 gms paneer (diced)
1 tsp green chillies (chop)
1 cup palak (blanch n puree)
2 tbsp cream (amul)

Mix green gravy with milk, keep aside. Heat oil, sauté tomatoes and palak puree for 5 mins. Now add instant gravy
paste along with paneer and green chillies, serve hot. Garnish with fresh cream.

 Aloo Palak
Use 200 gms parboiled baby potatoes.

 Corn Paneer Palak

Use 100 gms boiled corn to the above gravy.

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  Sarso Ka Saag
Use 1 bunch sarson and ¼ bunch palak, chop n churn while cooking.

Matar Paneer
1/2 packet golden gravy mix
3 tbsp oil
400 ml milk / water
½ cup tomato puree
200 gms paneer (diced)
100 gms peas (boil)
Mix golden gravy with milk or water, keep aside. Heat oil, add tomato puree and instant mix paste and cook for 10
mins. To this add paneer and peas, serve hot.

Navratan Korma
Use 250 gms mix veges of your choice, 50 gms diced paneer & 50 gms tinned pineapple pieces in the above gravy.

Paneer Kofta
Use 200 gms mashed paneer, 1 tbsp cornflour, ½ tsp ginger and make koftas and use in the above gravy.

Naan Mix
1 cup maida
½ tsp salt
1 tsp yeast (dry)
1 tsp powdered sugar
1 tbsp milk powder
Mix all the ingredients & make a packet. Just add luck warm water & knead into a soft dough. Lastly, add some oil &
knead properly, keep aside for 15 mins in a warm place. Divide dough into 4 parts, roll into thick triangle & make as
shown to you.

Kulchas
Stuff paneer, cheese, potato, garlic, etc in the above as shown to you, roast on tawa using ghee.

Veg Biryani Mix

½ tsp garlic pd
1 tbsp onion pd
1 tsp salt
½ tsp ginger pd
1 tsp sugar
2 tsp red chilli pd
1 tsp oil
1 tsp mint leaves
½ tsp zeera
20 gms milk pd
7 spice (whole- each one piece)
Heat oil and sauté 7 spice in it, cool and keep aside. Now add all the above ingredients and make a packet.
250 gms basmati rice (parboil)
1 cup mix veg (carrot, beans, cauliflower, peas n parboil)
100 gms potatoes (diced n fried)
200 gms curd
2 tomatoes (chop)
8 tbsp oil
1 cup milk

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 3 tbsp ghee
2 tbsp butter
Few whole cashews (fried)
Mix the instant biryani packet in little water & cook for 5 mins, add tomatoes, curd & all the above veges & simmer
until done & semi dry. Now take a pan, Grease with butter, arrange layers of rice and veg gravy. Repeat the layers so
as to finish all. Finally pour milk, some warm ghee & cook for 10 mins on a slow flame, garnish with cashews.
**** Can add 100 gms diced and fried paneer also to the above gravy.

Dal Makhani Mix

1 tbsp onion pd
1 tsp salt
30 gms milk pd
½ tsp garlic pd
½ tsp ginger pd
1 tbsp red chilli pd
1 tsp kasoori methi (roast)
1 tsp sugar
7 spice (whole)
1 tsp oil
Heat oil, add whole spices roast and add the other ingredients. Switch off the flame and make a packet.
1 packet above instant mix
2 tbsp oil
4 tbsp butter
½ cup tomatoes (chop)
¾ cup balck udad dal (soak n boil)
¼ cup rajma (soak n boil)
2 tbsp cream (amul)
Mix the packet of instant mix in a cup of water, keep aside. Heat oil & butter, add tomatoes & sauté for 3 mins. Now
add the gravy mix & sauté for another 3 mins, lastly add udad dal & rajma, cook for 10 mins on low heat. Garnish with
cream & coriander.

Pindi Chole
Use 200 gms boiled chole with a tea bag, and add 1 tsp pindi chole masala to the above recepe.

Rajma
Use 200 gms boiled rajma along with 1 tsp rajma masala to the above gravy.

Chana Dal Lauki

Use 200 gms boiled chana dal along with 100 gms diced lauki to the above gravy.
**** Soak all the above pulses for atleast 4 hrs, pressure cook and use for the above gravies.

Secret 7 Spice
5 pepper
1 tej patta
2 cloves
1 star anise
½ inch cinnamon
1 black elaichi
a pinch mace
This is the main secret spice which needs to be added in all the above whole.
**** In all the above gravies add 1tsp kitchen king masala, to add extra restaurant taste to the gravy.