A2 Gir Cow Ghee: Pure Gharwala Ghee

Experience the bold and authentic flavours of this chicken curry, made using a freshly prepared spice blend and the richness of Aazol’s Pure Gharwala Ghee.

Ingredients:

For the Spice Paste:

• 6-8 dried red chillies
• 2 tablespoons coriander seeds
• 1 teaspoon jeera (cumin seeds)
• 1/2 teaspoon whole black pepper
• 1/2 teaspoon fennel seeds
• 1/4 teaspoon methi seeds
• 4-5 cloves
• 4-5 garlic cloves
• 1 tablespoon tamarind paste
• 1/2 cup water

For the Curry:

• 500 g chicken pieces
• 1 cup curd (yoghurt)
• 1/2 teaspoon turmeric powder
• Salt to taste
• 2 tablespoons Aazol’s Pure Gharwala Ghee
• 2 medium onions, finely sliced
• A few curry leaves

Method:

1. Prepare the Spice Blend:

• Dry roast the red chillies in a hot pan until aromatic, then remove and set aside.
• In the same pan, dry roast coriander seeds, jeera, black pepper, fennel seeds, methi seeds, and cloves until fragrant. Remove and set aside.

2. Make the Spice Paste:

• Blend the roasted red chillies and garam masala spices with garlic, tamarind paste, and water into a smooth paste.

3. Marinate the Chicken:

• In a bowl, combine the blended spice paste, curd, turmeric powder, and salt.
• Add the chicken pieces and mix well to coat. Marinate for 30 minutes to an hour.

4. Cook the Curry:

• Heat Aazol’s Pure Gharwala Ghee in a pan.
• Add sliced onions and sauté until golden brown.
• Add the marinated chicken to the pan and stir to combine.<
• Cover and cook on medium heat until the chicken is tender and cooked through.
• Stir occasionally to prevent sticking.

5. Add Curry Leaves:

• Once the chicken is cooked, add a few fresh curry leaves for an added burst of flavour.

6. Serve Hot:

• Transfer to a serving dish and enjoy this aromatic chicken curry hot with steamed rice or Indian bread.

Tips:

• Adjust the Spice Level: Reduce the number of red chillies if you prefer a milder curry.
• Marination Time: For deeper flavour, marinate the chicken for a few hours or overnight.
• Serving Suggestion: Pair this curry with Aazol’s Unpolished Indrayani Rice for a perfect traditional meal.

This hearty chicken curry celebrates the richness of fresh spices and the wholesome touch of Aazol’s Pure Gharwala Ghee!

Indulge in the delightful richness of Dudhi Halwa, a classic Indian dessert made with wholesome Aazol’s Gharwala Ghee and the goodness of mixed dry fruits.

Ingredients:

• 2 tablespoons Aazol’s Gharwala Ghee
• 1 cup mixed dry fruits (almonds, cashews, pistachios), chopped
• 2-3 cardamom pods, crushed
• 2 cups grated dudhi (bottle gourd)
• 2 cups milk
• 1/2 cup sugar (adjust to taste)
• 1/4 cup mawa (khoya)
• Extra mixed dry fruits for garnish

Method:

1. Roast the Dry Fruits:

• Heat Aazol’s Gharwala Ghee in a heavy-bottomed pan.
• Add the chopped mixed dry fruits and sauté until golden and fragrant. Remove and set aside for garnish.

2. Cook the Dudhi:

• In the same pan, add the grated dudhi and sauté for 3-4 minutes until it softens and the raw smell disappears.

3. Add Milk and Cook:

• Pour the milk into the pan and stir well.
• Cook on medium heat, stirring occasionally, until the milk is absorbed and the dudhi becomes creamy.

4. Sweeten and Flavour:

• Add sugar and crushed cardamom to the cooked dudhi. Mix well and cook for another 5 minutes, allowing the sugar to dissolve and blend in.

5. Incorporate the Mawa:

• Crumble the mawa into the mixture and stir continuously until it melts and combines.

6. Final Touch:

• Add the roasted dry fruits to the halwa, reserving some for garnish. Stir well to evenly distribute.

7. Serve Hot:

• Transfer the halwa to a serving dish, garnish with the remaining dry fruits, and serve hot.

Tips:

• Make it Creamier: Add an extra spoonful of Aazol’s Gharwala Ghee for a richer texture.
• Storage: Refrigerate any leftovers and reheat gently before serving.
• Serving Suggestion: Enjoy this warm Dudhi Halwa as a dessert or as part of a festive meal.

This Dudhi Halwa using Aazol’s Gharwala Ghee is a perfect blend of traditional taste and wholesome ingredients!

Indulge in the rich and aromatic Gajar Halwamade even more special with Aazol’s Pure Gharwala Ghee.This classic dessert is perfect for any occasion, offering the perfect balance of sweetness and nutrition.

Ingredients:

• Carrots (peeled and grated)
• 1 cup Sugar (adjust to taste)
• 2 cups Milk
• 1/4 tsp Elachi (cardamom powder)
• 2 tbsp Aazol’s Pure Gharwala Ghee
• 1/2 cup Mawa

Method:

1. Prepare the Carrots:

• Peel and grate the carrots.

2. Cook the Carrots:

• Heat a large pan over medium flame. Add the grated carrots and cook for 8–10 minutes, stirring occasionally, until they soften and release their natural juices.

3. Add Sugar and Milk:

• Add sugar to the cooked carrots and mix well. Let it cook for another 5 minutes.
• Pour in the milk and stir continuously, ensuring the carrots absorb the milk.
• Cook until the mixture thickens.

4. Enhance Flavour:

• Sprinkle elachi (cardamom powder) for a warm and aromatic touch.

5. Add Aazol’s Pure Gharwala Ghee:

• Add Aazol’s Pure Gharwala Ghee and mix thoroughly. Cook for another 5 minutes to infuse the halwa with the rich flavour of pure ghee.

6. Finish with Mawa:

• Crumble the mawa and mix it into the halwa. Cook for 3–4 minutes, allowing it to blend seamlessly with the carrot mixture.

7. Serve Hot:

• Transfer the halwa to a serving bowl. Garnish with chopped nuts if desired, and serve hot.

Tips:

• Vibrant Colour: Use fresh, red carrots for a bright and appealing dish.
• Extra Richness: Add a splash of condensed milk for a creamier texture.
• Perfect Pairing: Serve with vanilla ice cream for a delightful fusion of hot and cold.

Enjoy the heart-warming goodness of Gajar Halwa made with Aazol’s Pure Gharwala Ghee

A comforting, protein-packed dal with a perfect blend of spices, tempered with the rich flavour of Aazol’s Pure Gharwala Ghee.

Ingredients:

For the Dal:

• ½ cup Toor Dal
• ¼ cup Yellow Moong Dal
• ½ teaspoon salt
• ¼ teaspoon turmeric powder (haldi)
• ¼ teaspoon hing (asafoetida)

For the Tadka:

• 1 tablespoon Aazol’s Pure Gharwala Ghee
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• ¼ teaspoon hing (asafoetida)
• 1 sprig curry leaves
• 2 green chillies, chopped
• 3 cloves garlic, minced
• ½ inch ginger, grated

For the Masala:

• ½ teaspoon turmeric powder
• ½ teaspoon red chilli powder
• 1 small onion, chopped
• 1 small tomato, chopped

For Garnishing:

• ½ teaspoon salt (adjust to taste)
• Fresh coriander, chopped

Method:

1. Prepare the Dal:

• Soak Toor Dal and Yellow Moong Dal for 30 minutes.
• Wash thoroughly and add salt, turmeric powder, and hing.
• Pressure cook the dal with 2 cups of water for 3-4 whistles. Mash and keep aside.

2. Prepare the Tadka:

• Heat Aazol’s Pure Gharwala Ghee in a pan.
• Add mustard seeds, cumin seeds, hing, and curry leaves. Let them splutter.
• Add green chillies, garlic, and ginger. Sauté until fragrant.

3. Add the Masala:

• Add chopped onions and sauté until translucent.
• Add tomatoes and cook until soft.
• Sprinkle turmeric powder and red chilli powder. Mix well.

4. Combine & Simmer:

• Add the cooked dal to the pan and mix thoroughly.
• Adjust salt and let it simmer for a few minutes.

5. Garnish & Serve:

• Garnish with fresh coriander.
• Boil once and serve hot with rice or chapati.

A wholesome, flavourful dal with the richness of Aazol’s Pure Gharwala Ghee!