Traditional Recipes
Authentic North Indian dishes using our premium products
Indori Poha
20 mins
A popular breakfast dish from Indore, flavored with onions, spices, and topped with sev.
Ingredients:
- 2 cups Shree Jaipuriya Poha
- 1 onion, finely chopped
- 1 potato, diced
- 2 green chilies, chopped
- 1 tbsp oil
- 1/2 tsp mustard seeds
- 1/4 tsp turmeric powder
- 2 tbsp peanuts
- 1 tbsp lemon juice
- Fresh coriander leaves
- Sev for garnishing
Preparation:
- Rinse the poha in water and drain. Keep aside for 5 minutes.
- Heat oil in a pan, add mustard seeds and let them splutter.
- Add onions, green chilies, and potatoes. Sauté until golden brown.
- Add turmeric powder and peanuts. Mix well.
- Add the soaked poha and mix gently.
- Add salt to taste and lemon juice. Mix well.
- Garnish with fresh coriander leaves and sev. Serve hot.
Besan Chilla
15 mins
A savory pancake made with gram flour, perfect for breakfast or light dinner.
Ingredients:
- 1 cup Shree Jaipuriya Besan
- 1 onion, finely chopped
- 1 tomato, finely chopped
- 2 green chilies, chopped
- 1/2 tsp cumin powder
- 1/4 tsp turmeric powder
- Fresh coriander leaves, chopped
- Water as needed
- Oil for cooking
Preparation:
- In a bowl, mix besan, chopped onions, tomatoes, green chilies, and spices.
- Add water gradually to make a smooth batter of pouring consistency.
- Heat a non-stick pan and grease it with oil.
- Pour a ladleful of batter and spread it in a circular motion.
- Cook on medium heat until the edges start to leave the pan.
- Flip and cook the other side until golden brown.
- Serve hot with chutney or yogurt.
Suji Halwa
25 mins
A sweet semolina pudding, perfect for festivals and special occasions.
Ingredients:
- 1 cup Shree Jaipuriya Suji
- 1/2 cup ghee
- 1 cup sugar
- 2.5 cups water
- 1/4 cup mixed nuts (almonds, cashews, raisins)
- 1/2 tsp cardamom powder
Preparation:
- Heat ghee in a pan, add nuts and roast until golden brown. Remove and keep aside.
- In the same ghee, add suji and roast on low flame until it turns golden and aromatic.
- Meanwhile, in another pan, bring water and sugar to a boil to make sugar syrup.
- Add the hot sugar syrup to the roasted suji carefully (it will splutter).
- Mix well and cook until the halwa thickens and leaves the sides of the pan.
- Add cardamom powder and roasted nuts. Mix well.
- Serve hot, garnished with additional nuts if desired.
Toor Dal Tadka
30 mins
A comforting lentil dish tempered with spices, perfect with rice or roti.
Ingredients:
- 1 cup Toor Dal
- 1 onion, finely chopped
- 1 tomato, chopped
- 2 green chilies, slit
- 1 tsp ginger-garlic paste
- 1/2 tsp turmeric powder
- 1 tsp cumin seeds
- 1 tsp red chili powder
- 2 tbsp ghee or oil
- Fresh coriander leaves
Preparation:
- Wash and pressure cook toor dal with turmeric powder and water until soft.
- Heat ghee in a pan, add cumin seeds and let them splutter.
- Add onions and sauté until golden brown.
- Add ginger-garlic paste and green chilies. Sauté for a minute.
- Add tomatoes and cook until they turn soft and mushy.
- Add red chili powder and salt. Mix well.
- Add the cooked dal and simmer for 5-7 minutes.
- Garnish with fresh coriander leaves and serve hot with rice or roti.
Suji Poori
25 mins
Soft and fluffy deep-fried bread made with semolina.
Ingredients:
- 2 cups Shree Jaipuriya Suji
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1 tbsp oil
- Water as needed
- Oil for deep frying
Preparation:
- In a bowl, mix suji, all-purpose flour, salt, and oil. Rub the oil into the flour.
- Add water gradually and knead to form a firm dough.
- Cover and let it rest for 15-20 minutes.
- Divide the dough into small balls and roll each into a small circle.
- Heat oil in a deep pan. When hot, slide in the pooris one by one.
- Press gently with a slotted spoon until they puff up.
- Flip and fry until golden brown on both sides.
- Drain on paper towels and serve hot with curry or chutney.