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Recipes

Simple, everyday recipes made with SK Gourmet products.

Kanda Poha

15 min · Serves 2

Kanda Poha

Ingredients

  • 1 cup SK Poha, rinsed and drained
  • 1 onion, chopped; 1 green chilli
  • ½ tsp mustard seeds, curry leaves
  • ¼ tsp SK Turmeric Powder
  • Salt, lemon, coriander leaves, peanuts

Method

  1. Heat 2 tbsp oil; crackle mustard seeds, curry leaves and peanuts.
  2. Add onion and chilli; sauté till soft. Stir in SK Turmeric.
  3. Add poha and salt, toss gently, cover 2 minutes on low.
  4. Finish with lemon and coriander.
Desi Masala Pasta

12 min · Serves 1

Desi Masala Pasta

Ingredients

  • 1 pack SK Masala Pasta (70 g) with tastemaker
  • 1 small onion and tomato, chopped
  • Pinch of SK Red Chilli Powder
  • 1 tsp butter or oil

Method

  1. Boil 1½ cups water; add pasta and cook 4–5 minutes.
  2. In a pan, sauté onion and tomato in butter.
  3. Add pasta, the tastemaker and a pinch of SK Red Chilli; toss till glossy.
Aloo Gobi Sabji

25 min · Serves 3

Aloo Gobi Sabji

Ingredients

  • 2 potatoes, 1 small cauliflower, cut
  • 1 tsp jeera, 1 onion, 1 tomato
  • ½ tsp SK Turmeric, 1 tsp SK Coriander, ½ tsp SK Red Chilli
  • 1 tsp SK Sabji Masala

Method

  1. Crackle jeera in oil; add onion till golden, then tomato.
  2. Add SK Turmeric, Coriander and Red Chilli; cook 1 minute.
  3. Add vegetables and salt; cover and cook 12–15 minutes.
  4. Sprinkle SK Sabji Masala and coriander before serving.
Weekend Chhole

40 min · Serves 4

Weekend Chhole

Ingredients

  • 2 cups boiled kabuli chana
  • 2 onions, 2 tomatoes, ginger-garlic
  • 2 tsp SK Chhole Masala
  • ½ tsp SK Kashmiri Mirch, ¼ tsp SK Turmeric

Method

  1. Brown onions in oil; add ginger-garlic and tomatoes till oil separates.
  2. Add SK Turmeric, Kashmiri Mirch and Chhole Masala.
  3. Add chana with 1 cup water; simmer 15 minutes, mashing a few.
  4. Finish with SK Kasuri Methi crushed between palms.

Food photos are styled illustrations.