Simple recipes,
real results

You’ll need

• ¾ cup toor dal, cooked soft
• 2 tbsp Gramas Sambar Powder
• 1 lime-sized ball of tamarind, soaked
• 1 cup mixed vegetables (drumstick, pumpkin, beans)
• 1 tomato, chopped · salt to taste
• Tempering: ghee, mustard seeds, curry leaves, 1 dry chilli

Method

1. 1Boil the vegetables with tamarind water, tomato and salt until tender.
2. 2Stir in the sambar powder and simmer 8–10 minutes until it smells fragrant.
3. 3Add the cooked dal, loosen with water to your liking, and simmer 5 more minutes.
4. 4Finish with a hot ghee tempering of mustard, curry leaves and dry chilli.

You’ll need

• 1½ cups water · 1 cup milk
• 2 tsp black tea leaves
• ¼ tsp Gramas Tea Masala
• Sugar or jaggery to taste
• A small piece of crushed ginger (optional)

Method

1. 1Bring water to a boil with ginger and the tea masala.
2. 2Add the tea leaves and let it boil for a minute until deep and fragrant.
3. 3Pour in the milk and sweetener, and bring to a rolling boil.
4. 4Strain into cups and serve piping hot.

You’ll need

• 1 lime-sized ball of tamarind, soaked
• 1 tbsp Gramas Rasam Powder
• 2 tomatoes, crushed
• 1 tsp jaggery · salt to taste
• Tempering: ghee, mustard, cumin, curry leaves, coriander

Method

1. 1Simmer tamarind water with crushed tomato, rasam powder, jaggery and salt.
2. 2Cook on low until it froths, do not let it boil hard.
3. 3Take off heat and add a hot ghee tempering.
4. 4Serve over hot rice or sip warm from a cup.

You’ll need

• 500g chicken, cut into pieces
• 2 onions, finely sliced · 2 tomatoes, pureed
• 2 tbsp Gramas Chicken Masala
• 1 tbsp ginger–garlic paste
• Oil, salt and fresh coriander

Method

1. 1Fry onions until golden, add ginger–garlic paste and cook off the raw smell.
2. 2Add tomato puree and the chicken masala; cook until oil separates.
3. 3Add the chicken, sear, then add water and simmer covered until tender.
4. 4Finish with fresh coriander and serve with rice or roti.

You’ll need

• 2 cups basmati rice, soaked
• 500g chicken · 1 cup yoghurt
• 3 tbsp Gramas Special Biryani Masala
• 2 onions fried golden (birista)
• Mint, coriander, ghee, saffron milk

Method

1. 1Marinate chicken with yoghurt, biryani masala and half the fried onions for 30 mins.
2. 2Parboil the rice with whole spices and salt until 70% done, then drain.
3. 3Layer chicken and rice, top with mint, birista and saffron milk.
4. 4Cover tightly and cook on the lowest heat (dum) for 20 minutes. Rest before serving.

You’ll need

• 6–8 hot idlis (or dosa)
• 3 tsp Gramas Idly Podi
• 2 tsp ghee or gingelly (sesame) oil

Method

1. 1Mix the idly podi with ghee or oil into a loose paste.
2. 2Serve alongside hot idlis or spread over a crisp dosa.
3. 3That’s it, breakfast is done.