| Apply the spice mix of Red Chilli Garlic & Jeera Paste and marinate properly in good quantity on Chicken / Fish / Mutton an hour before frying / grilling or pressure cooking. This paste can also be used in vegetables, Pav Bhaji, Aloo Chaat, Gravies, Curries and Kashmiri Dishes. For that extra rich taste in your dishes, use this spice mix. The superior packaging seals in the aroma of the paste ensuring freshness which in turn enhances the flavour and taste of any food in which it is used. INGREDIENTS:
Water, Red Chilli, Garlic, Jeera, Salt, permitted acidulants and stabilising agents. Contains permitted Class II preservatives. Available in 90g. |
![]() RECIPES FOR RED CHILLI GARLIC & JEERA PASTE By Chef Kaviraj Khialani |
| |
| |
| ![]() Ingredients:
Boneless Chicken Cubes - 250 gms
Aatash Red Chilli Jeera Garlic paste - 1 1/2 tbsp.
(Dissolve in 2 to 3 tbsp. water)
Salt to taste / Tomato Puree - 1/2 cup.
Chopped Onions - 1 small / Oil - 2 to 3 tbsp.
Chilli Sauce -1 to 2 tbsp. (Red or Green)
Diced Green Capsicums - 1 no.
Grated Cheese - 1/4 cup.
Boiled Macaroni paste - 1/2 cup.
Oregano / Thyme - 1/2 tsp (fresh or dry)
Chopped Mint Leaves - 1 tbsp. | | Method:
Heat Oil, saute the Red Chilli Jeera Garlic Paste, add in chopped onions, chicken cubes, cook on a medium high flame for 7 to 8 mins; add in the capsicums, macaroni, tomato puree, oregano / thyme, chilli sauce, mix well.
Cook for another 4 to 5 minutes; mix in little grated cheese & mint leaves, mix well. Pour the mixture into an oven proof dish, top with more cheese & bake at 150 C / 300 F for 8 to 10 minutes. | | Chef's Variations:
Assorted seafood in the same recipe tastes yummy! - A choice of vegetables like spinach, sprouts, lotus root & eggplant etc. are ideal for variations. | |
| |
| Ingredients:
Spagetti - 2 cups (boiled)
Aatash Foods Red Chilli Garlic & Jeera Paste - 2 tsp
Paneer - 1 cup (diced)
green capsicum - 1 no (diced)
Onion - 1 no (diced)
Oil - 2 tbsp
garam masala Powder - 1 tsp
Kasuri Methi - 1/2 tsp
Tomato Puree - 1 cup
Cream - 2 tbsp
Chopped Corriander Leaves - 1 tsp (Garnish)
Olives - 3 to 4 nos (sliced)
Salt - to taste
Curds - 1/2 cup (whipped)
Cashew Paste - 1 tbsp | | Method:
1. Boil Spagetti and keep aside.
2. Marinate the Paneer with 1 tsp Aatash Foods Red Chilli Garlic & Jeera Paste and keep aside, saute in oil and remove.
3. Heat oil, add in the remaining 1 tsp Aatash Foods Red Chilli Garlic & Jeera Paste , saute for a few seconds, add in Tomato Puree, Kasuri Methi, Garam Masala Powder, Cashew Paste, Cream, Simmer for 5 minutes, add in the Paneer, Capsicum, Onion, Mix well. Serve hot, garnish with olives, chopped corriander.
4. Serve hot as a snack. | | Chef's Variations:
Try a similar recipe using Chicken, other vegetables of your choice, etc. | |
| |
| Ingredients:
Roasted Chicken - 1 cup (sliced) or any leftover meat.
For the Cheese Sauce
Milk - 1 cup
Flour - 1 tsp
Butter - 1 tsp
Grated Cheese - 1 tsp
Aatash Foods Red Chilli Garlic & Jeera Paste - 1 tbsp
Salt & Pepper - to taste
Shredded Capsicums - 1 cup (Red / Green / Yellow)
Olives - 10 to 12 nos (Green / Black)
Breadcrumbs - 2 tbsp
Grated Cheese - 2 tbsp (For topping) | |