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Lamb Biryani

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Preparation Time: 25 Minutes
Cooking Time: 1 Hour
Makes: 8 servings
Spice level: 3 chilies

Ingredients

2 1/2 cups Laxmi Basmati Rice
1/4 cup cooking oil
8 Laxmi Whole Cloves
4 Laxmi Cardamom Pods
4 Laxmi Cinnamon Sticks
4 large onions, sliced thin
2 tablespoon Laxmi Garlic Ginger Paste
1/4 cup chopped fresh cilantro leaves
3 tablespoons chopped fresh mint leaves
1-pound lamb chops
salt to taste
3 tomatoes, chopped
4 green Chile peppers, halved lengthwise
2 teaspoons Laxmi Red Chili Powder
2 tablespoons plain yogurt
2 tablespoons lemon juice
7 1/2 cups water
1 teaspoon salt
1 tablespoon vegetable oil
1 onion, sliced
1/2 teaspoon Laxmi Saffron
2 tablespoons warm milk

Instructions

1. Place the Laxmi basmati rice in a large container and cover with several inches of cool water; let stand 30 minutes. Drain. Heat 1/4 cup oil in a large skillet over medium heat; fry the Laxmi cloves, Laxmi cardamom pods, and Laxmi cinnamon sticks in the hot oil until fragrant, about 1 minute.

2. Add the onions; cook and stir until the onions are lightly browned, about 5 minutes. Stir the Laxmi garlic and ginger paste into the onion mixture; cook until the garlic and ginger is fragrant, about 1 minute more.

3. Sprinkle the cilantro and mint over the mixture and cook 1 minute more.

4. Add the lamb chops to the skillet; season with salt. Cook and stir the lamb until the meat begins to brown, about 20 minutes.

5. Stir the tomatoes, green chili peppers, and Laxmi ground red pepper into the mixture; continue cooking until the oil begins to separate from the gravy, about 10 minutes.

6. Add the yogurt and lemon juice; cover and cook until the lamb is tender, about 15 minutes. Add water as needed to keep the mixture from getting too dry.

7. Bring the Laxmi rice, 7 1/2 cups water, and 1 teaspoon salt to a boil in a saucepan until the rice is nearly done yet a little chewy, 10 to 15 minutes; drain any excess water.

8. Heat 1 tablespoon oil in a small skillet; fry the sliced onion in the hot oil until lightly browned.

9. Layer about half the rice in the bottom of a deep pot with a lid.

10. Spoon the lamb masala over the rice. Spread the fried onion over the lamb masala. Top with the remaining rice.

11. Stir the Laxmi saffron and warm milk together in a small bowl; pour over the top layer of rice.

12. Cover the pot with the lid and place the pot over low heat; cook until the rice is thoroughly cooked, about 15 minutes.

Shop The Ingredients

  • Laxmi Red Chili Powder
    Laxmi Red Chili Powder
  • Laxmi White Basmati Rice
  • Laxmi Cardamom Powder
  • Laxmi Ginger Garlic Paste
    Laxmi Ginger Garlic Paste
  • Laxmi Pure Spanish Saffron

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Chicken Korma

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Preparation Time: 10 Minutes
Cooking Time:  40 Minutes
Makes: 4 Servings
Spice Level: 1 chilies

Ingredients

3 tablespoons olive oil
3 tablespoons Laxmi Ghee
2 large onions, chopped
6 tablespoons plain yogurt
2 tablespoons mango chutney
4 tbsp Laxmi Garlic Paste
2 teaspoons Laxmi Turmeric Powder
1 teaspoon Laxmi Red Chili Powder
2 teaspoons Laxmi Garam Masala
2 teaspoons salt
4 boneless skinless chicken breast halves, chopped
1/3 cup Laxmi Sliced Almonds

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart baking dish.

2. Heat oil and Laxmi butter in a skillet over medium heat. Cook onions in oil until soft.

3. Place onion, yogurt, mango chutney, Laxmi garlic paste, Laxmi turmeric, Laxmi chili powder, Laxmi garam masala, and into the bowl of a food processor. Process into a smooth sauce; it should be about the consistency of thick cream. Add a bit of water or yogurt to thin it if needed.

4. Spread chicken into prepared baking dish, and pour the onion sauce over the chicken.

5. Bake in preheated oven for 30 minutes, or until the chicken is cooked through. Sprinkle sliced almonds over the top, and serve.

Shop The Ingredients

  • Laxmi Pure Ghee (Gluten‑Free, Paleo)
    Laxmi Pure Cow Ghee
  • Laxmi Garlic Paste
    Laxmi Garlic Paste
  • Laxmi Turmeric Powder
    Laxmi Turmeric Powder
  • Laxmi Red Chili Powder
    Laxmi Red Chili Powder
  • Laxmi Garam Masala
  • Laxmi Almonds

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Spicy Shrimp Rice

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Preparation Time: 15 Minutes
Cooking Time: 35 Minutes
Makes: 4 Servings
Spice Level: 3 chilies

Ingredients

500g Laxmi Basmati Rice
2 red onions, peeled and finely sliced
1 tbsp olive oil
1 tsp Laxmi Turmeric Powder
1 tsp Laxmi Paprika
2 tbsp Laxmi Garlic Paste
2 tsp Crushed Red Chili Flakes
About 300g shrimp
25g fresh parsley or coriander, finely chopped (optional)

Instructions

1. Put the Laxmi Basmati rice and double the volume of water (1 litre) into a pan, cover and bring to simmering point. Reduce the heat, cover and cook for 15 minutes.

2. Then take off the heat and leave to stand for 10 minutes. Meanwhile, gently soften the onions in the oil for 10 minutes or until soft.

3. Add the Laxmi turmeric, Laxmi paprika, garlic and Laxmi chilli and cook for a couple of minutes.

4. Add the shrimp and herbs, if using, and cook for another few minutes or until the shrimp are pink and cooked through. Stir into the rice and serve with lemon wedges.

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  • Laxmi White Basmati Rice
  • Laxmi Turmeric Powder
    Laxmi Turmeric Powder
  • Laxmi Paprika
  • Laxmi Garlic Paste
    Laxmi Garlic Paste

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Chana Dal

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Preparation Time: 30 Minutes
Cooking Time: 30 Minutes
Makes: 2 Servings
Spice Level: 3 chilies

Ingredients

1 cup Laxmi Chana Dal
3 1/2 cup water
1 tsp salt
1/4 tsp Laxmi Chili Powder
1/2 tsp Laxmi Turmeric Powder
1/2 tsp Laxmi Cumin Seeds
1/4 tsp Laxmi Garam Masala
1 tbsp Laxmi Ghee
1/2 tsp Laxmi Garlic Paste

Instructions

1.Soak the Laxmi chana dal in 4 cup water for 2-3 hours then wash and drain.

2.Boil 3 cups water, Laxmi garlic paste, Laxmi turmeric and the salt in a pan. Add the Laxmi chana dal, cover the pan and cook over medium flame for 30 min or till the dal is tender and stiring occasionally.

3.Stir the dal when cooked.

4.For the tempering heat Laxmi ghee in a pan and when hot add Laxmi cumin seeds.

5.When the seeds begin to sputter add garlic. Stir well and fry till the garlic turns light brown.

6.Add the Laxmi red chili powder and stirring it, pour it immediately over the cooked dal and cover the pot.

7.Easy chana dal is ready to be served with Laxmi rice or bread.

Shop The Ingredients

  • Laxmi Chana Dal (Chickpeas/Garbanzo Beans)
    Laxmi Chana Dal (Chickpeas/Garbanzo Beans)
  • Laxmi Reshampatti Chili Powder
  • Laxmi Turmeric Powder
    Laxmi Turmeric Powder
  • Laxmi Cumin Seeds
  • Laxmi Garam Masala
  • Laxmi Pure Ghee (Gluten‑Free, Paleo)
    Laxmi Pure Cow Ghee
  • Laxmi Garlic Paste
    Laxmi Garlic Paste

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Moong Flour Pancakes

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Preparation Time: 20 Minutes
Cooking Time :20 Minutes
Makes: 4 servings
Spice Level: 2 chilies

Ingredients

1 cup – Laxmi Moong Flour
1 tbsp – coriander,  finely chopped
1 carrot, grated
1/4 tsp – Laxmi Ginger Paste
1 green chili, ground
2 pinches baking soda
1/2 tbsp – hot oil
salt to taste
oil to shallow fry.

Instructions

1.Mix all ingredients in a bowl with enough water to make batter. It should thinly coat back of a spoon.
2.Pour the batter in a big spoonful on a warmed dosa tawa or non-stick tawa (griddle).
3.Sprinkle some oil. Allow to become light brown, flip over and cook other side.
4.Cool and pack. If desired, serve with green chutney or sauce.

Shop The Ingredients

  • Laxmi Freshly Milled Rice Flour
    Laxmi Freshly Milled Rice Flour
  • Laxmi Ginger Garlic Paste
    Laxmi Ginger Garlic Paste

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Chickpea Flour Frittata

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Preparation Time : 15 Minutes
Cooking Time : 45 Minutes
Makes: 10 Pieces
Spice Level: 0 chilies

Ingredients

1/3 c. of chopped vegetables, cooked or raw
1/4 c. Laxmi Besan Flour
1 large egg
1/4 c. water
1 Tbsp. crumbled feta or goat cheese (optional)
2 Tbsp. diced or crumbled sausage or other meat (optional)
salt
2 Tbsp Laxmi Ghee
freshly ground black pepper
Optional toppings:
Greek yogurt
Olives
Arugula with a squeeze of fresh lemon
Fresh herbs

Instructions

1. If you’re working with raw vegetables, heat a large nonstick skillet over medium heat. When the pan is hot, add 1 Tbsp. of ghee and vegetables and sauté until just tender, about 5 minutes. Set pan aside.

2. In a medium bowl, whisk together besan flour, egg, water, and a pinch of salt. Stir in the vegetables and cheese and/or meat if using.

3. Place large nonstick skillet over medium-high heat. Add 2 Tbsp. of ghee to the pan.

4. Pour in the frittata batter and tilt the pan to spread it evenly. Fry the frittata until edges are crispy, 3-4 minutes, then flip and fry the other side until golden. Slide frittata onto a cutting board and cut into wedges.

5. Drizzle with ghee, sprinkle with a bit of salt and several grinds of black pepper. Serve immediately with optional toppings.

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  • Laxmi Freshly Milled Besan Gram Flour (Chickpea Flour)
  • Laxmi Pure Ghee (Gluten‑Free, Paleo)
    Laxmi Pure Cow Ghee

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Kala Chana Curry

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Kala Chana Curry
Preparation Time: 8 Hours 10 Minutes
Cooking Time : 60 Minutes
Makes: 2
Spice level: 3 chilies

Ingredients

1 cup of Laxmi Kala Chana
3 cups water for soaking black chickpeas
1 medium size onion
1 large tomato
4 to 5 teaspoon Laxmi Garlic Paste
1 to 2 green chili
1 teaspoon Laxmi Cumin Seeds
½ teaspoon Laxmi Red Chili Powder
½ teaspoon Laxmi Garam Masala
¼ teaspoon Laxmi Turmeric
1 pinch of asafetida
2 tablespoon Laxmi Ghee
salt as required

Instructions

1. Soak the Laxmi Kala Chana overnight or for 8­9 hours.

2. In a pressure cooker,  add 2 tbsp. of Laxmi Ghee Add Laxmi Cumin Seeds, crackle them and then add finely chopped onions. Sauté the onions till they become light golden.

3. Add Laxmi Garlic Paste, green chili and sauté for 15­20 seconds. Add finely chopped tomatoes and sauté them till the oil starts leaving from the sides of the onion ­tomato masala.

4. Add the Laxmi Turmeric Powder, asafetida, Laxmi Red Chili Powder and sauté for 2­3 seconds. Add the Laxmi Kala Chana along with all of the water. season with salt and stir well.

5. Pressure cook on a medium to high flame for 8­9 whistles or more till the chickpeas are cooked well and softened.

6. Lastly sprinkle the Laxmi Garam Masala and stir, garnish the kala chana curry with coriander leaves.

7. Serve the kala chana curry with steamed rice, rotis or chappati.

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  • Laxmi Kala Chana (Black Chickpeas)
    Laxmi Kala Chana (Black Chickpeas)
  • Laxmi Garlic Paste
    Laxmi Garlic Paste
  • Laxmi Cumin Seeds
  • Laxmi Red Chili Powder
    Laxmi Red Chili Powder
  • Laxmi Garam Masala
  • Laxmi Turmeric Powder
    Laxmi Turmeric Powder
  • Laxmi Pure Ghee (Gluten‑Free, Paleo)
    Laxmi Pure Cow Ghee

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Chapatis

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Preparation Time: 15 Minutes
Cooking Time: 15 Minutes
Makes: 12 chapatis
Spice level: 3 chilies

Ingredients

2 cups Laxmi Chappati Flour
Big pinch fine sea salt
1 cup water
1/4 cup Laxmi Ghee

Instructions

1. Pour the flour and salt into a large bowl. Slowly pour water into the flour, moving your other hand through the flour in circular motions, until it starts to come together.

2. Then, either in the bowl or on your counter (which you might want to lightly flour to prevent sticking), knead the dough for about 10 minutes. The dough should be soft and pliant.

3. Return the ball of dough to the bowl and rub the surface of the dough with a little oil to keep it from drying out. Cover with plastic wrap or a damp cloth and allow to rest about 30 minutes.

4. When you’re ready to make chapatis, assemble your tools: a small, flat bowl of whole wheat flour, a small bowl of olive oil or melted butter with a small spoon in it, and a paper towel-lined plate or container for the finished breads.

5. Heat a flat griddle or cast iron skillet over medium-high heat. Meanwhile, on a lightly-floured surface, work the ball of dough into a long log. Cut into 12 equal pieces by cutting it in half, and then half again. Cut each of the quarters into 3 equal pieces.

6. Return to the bowl and cover with a damp towel to prevent them from drying out.

7. To roll the chapatis: Roll a piece of dough between your palms to form a ball, and then flatten with your palm.

8. Dunk this puck in the bowl of flour, and then roll until it’s a 4-inch circle. Spoon about 1/4 teaspoon of oil in the center of the circle, and spread it out almost to the perimeter of the circle using the back of the spoon.

9. Fold the circle in half, then in half again, so it forms a triangle. Seal the edges, and dunk in flour again if it’s sticky.

10. Start rolling, turning the triangle a quarter turn after each roll, until it’s about 6-inches wide, with an even thickness. After some practice you’ll be able to roll the chapati and rotate it without picking it up; I do this by weighing down a little on my right hand and pushing the chapati around that way.

11. Test the griddle by sprinkling a little flour on it; if it turns brown immediately, it’s ready. Flapping the chapati between your hands to remove any excess flour, slap the chapati onto the griddle. It should start darkening almost immediately.

12. When small bubbles start to form, spread a little oil over the surface of the chapati, then flip. It should start to puff up. Spoon a little oil over this side too, and when it’s puffed up a little more, flip.

13. Press down on the edges of the chapati with your spatula or (if you’re brave!) with a dry rag. This will seal the edges and encourage the entire chapati to puff up. If you spot any holes, press down on those too so the air doesn’t escape.

14. Allowing the air to stay inside the whole chapati makes it flaky and light. But don’t fret if your first few don’t puff up; it takes practice! It will still taste delicious.

15. Remove to your container. Repeat with the remaining dough, and serve the chapatis hot.

Shop The Ingredients

  • Laxmi Sharbati Chappati Flour
    Laxmi Sharbati Chappati Flour
  • Laxmi Pure Ghee (Gluten‑Free, Paleo)
    Laxmi Pure Cow Ghee

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Rice Flour Cookies

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Preparation Time: 20 Minutes
Cooking Time: 15 Minutes
Makes: 3 Servings
Spice level: 0 chilies

Ingredients

1/2 cup Laxmi Rice Flour
2 1/2 tbsp Powdered sugar
1/4 cup Grated coconut
1/4 cup Laxmi Ghee

Instructions

1. In a medium bowl, mix all the  ingredients together. Gradually add margarine in and mix them all well.

2. As the batter gets crumbly, knead and roll it into a long stick then wrap it with the cling wrap and leave the dough for about 10-15 minutes.

3. Unwrap the dough and cut into your preferred bite size.

4. It would be nice if you cut it using the cookie cutter. I don’t have one, so after cutting it using the normal knife, I had to roll the small piece once again so that it has a better looking cookie shape.

5. Arrange the slices on a baking sheet or aluminum foil about 1-2 inch apart.

6. Bake in the preheated oven until firm but not browned, 180°F C for about 15 minutes.

Shop The Ingredients

  • Laxmi Freshly Milled Rice Flour
    Laxmi Freshly Milled Rice Flour
  • Laxmi Pure Ghee (Gluten‑Free, Paleo)
    Laxmi Pure Cow Ghee

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Jowar Roti

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Preparation Time: 10 Minutes
Cooking Time: 20 Minutes
Makes: 6 Small to Medium Rotis
Spice level: 0 chilies

Ingredients

1 cup Laxmi Jowar Flour
¾ cup hot water
1 teaspoon salt
Laxmi Ghee for serving

Instructions

1. In a bowl or a large plate with rim/parat take 1 cup jowar flour. add 2 to 3 pinches of salt and mix it with the flour. then add about 1/2 cup hot water.

2. With a spoon, mix the water with the jowar flour. Add remaining ¼ cup water more and again mix. overall i added ¾ cup water. however, the water amount depends on the type of flour, whether it is fine or slightly coarse, hence add accordingly.

3. When the heat is enough to handle, then knead the dough with your hands. knead very well. if the dough feels sticky or pasty, then add some more of the jowar flour. cover and keep the dough aside, till it comes at room temperature.

4. Now make small to medium sized balls of the dough. sprinkle a good amount of jowar flour on the rolling board. Flatten a ball and place it on the flour. add some more flour on top. With your palms, lightly press as well as rotate the roti. add more flour if required. if you are unable to do this way, then roll the dough ball between two butter papers or ziplock bag. you can also flatten the dough ball on a moist napkin.

5.  Now with a spatula gently lift up the roti. Then place jowar roti on a hot tava with the floured side facing you. spread some water all over the roti, on this side with your fingers. Let the base cook ¼th and then flip the roti. Allow this watered side to cook till you see light brown spots.

6. With a pair of tongs lift the roti, invert and then place it on the fire. the roti or bhakri will begin to puff up.

7. Invert and cook the other side of the roti on the flame. When you see some black spots and the roti cooked well, remove and place in a roti basket.

8. Serve these rotis hot or warm with a regional indian veggie dish or a legume dish. if you want you can spread some ghee or white butter on the jowar rotis.

Shop The Ingredients

  • Laxmi Multigrain Chappati Flour