Recipes worth a jar

You need

• •2 cups cooked rice, cooled
• •1 cup thick curd
• •2 tbsp Ruchi Cut Mango Pickle
• •1 green chilli, chopped
• •Curry leaves, mustard seeds
• •Salt to taste

Method

1. 1Mash the rice lightly and fold in the curd and salt until creamy.
2. 2Temper mustard seeds, curry leaves and green chilli in a little oil, pour over the rice.
3. 3Top each plate with a generous spoon of Cut Mango Pickle and serve cool.

You need

• •500 g chicken, cubed
• •2 onions, sliced
• •1 tbsp Ruchi Black Pepper Powder
• •1 tsp Ruchi Turmeric Powder
• •Ginger-garlic paste
• •Curry leaves, coconut oil

Method

1. 1Marinate chicken with turmeric, half the pepper and salt for 15 minutes.
2. 2Brown onions and ginger-garlic in coconut oil, add the chicken and sear.
3. 3Add a splash of water, cover and cook till tender.
4. 4Finish with the remaining pepper and curry leaves, toss till dry and glossy.

You need

• •1 cup toor dal, cooked
• •Mixed vegetables
• •A lime-sized ball of Ruchi Tamarind
• •2 tbsp Ruchi Coriander Powder
• •1 tsp Ruchi Red Chilli Powder
• •Mustard, curry leaves, asafoetida

Method

1. 1Soak the tamarind in warm water and strain the pulp.
2. 2Simmer vegetables in the tamarind water with chilli and coriander powder till soft.
3. 3Add the cooked dal and salt, loosen with water and boil gently.
4. 4Temper mustard, curry leaves and a pinch of asafoetida, pour over and serve with rice.

You need

• •1 pack Ruchi Palada Payasam Mix
• •1.5 litres full-cream milk
• •Sugar to taste
• •A pinch of cardamom
• •Ghee-fried cashews and raisins

Method

1. 1Bring the milk to a gentle boil in a heavy pan.
2. 2Stir in the Palada mix and simmer, stirring often, until it thickens and turns pink-cream.
3. 3Sweeten to taste and add cardamom.
4. 4Top with fried cashews and raisins; serve warm or chilled.

You need

• •3 cups cooked rice, cold
• •1.5 tbsp Ruchi Garlic Pickle
• •1 egg (optional)
• •Spring onions
• •Mixed vegetables
• •Soy sauce, oil

Method

1. 1Heat oil and scramble the egg, then set aside.
2. 2Stir-fry the vegetables on high heat, add the cold rice.
3. 3Spoon in the Garlic Pickle and a dash of soy, toss till everything is coated.
4. 4Fold the egg back in and finish with spring onions.

You need

• •500 g fish steaks
• •1 pack Ruchi Fish Curry Mix
• •1 tsp Ruchi Kashmiri Chilli Powder
• •Coconut oil
• •Curry leaves
• •Water

Method

1. 1Mix the curry paste with water to a smooth gravy in a clay pot or pan.
2. 2Add Kashmiri chilli for colour, curry leaves and a drizzle of coconut oil.
3. 3Slide in the fish and simmer gently till cooked, do not stir too hard.
4. 4Rest for a few hours, or overnight, for the flavour to deepen.