Posted on by Khaas — Leave a comment

Aloo Tikki Chaat

Image of Aloo Tikki Chaat on a plate.
Khaas Recipes banner
Image of Aloo Tikki Chaat on a plate.

Aloo Tikki Chaat

email  |  print

Ingredients:

Ingredients:
• 2 tbsp oil
• 1 tsp cumin
• A pinch of hing
• 4 chillies, finely chopped
• 1 inch ginger finely chopped
• 2 tbsp cashew chopped
• 1/2 tsp turmeric
• 1/2 tsp chilli powder
• 1 tsp coriander cumin powder
• 1 tsp amchur
• 1/2 tsp salt
• 1 cup chana dal boiled
• 2 tbsp coriander finely chopped
• 3 potatoes boiled & mashed
• 1/2 tsp salt
• 1/2 tsp pepper powder
• 2 tbsp coriander finely chopped
• 2 tbsp corn flour
• Oil
• 1 cup Khaas Yogourt

Directions:

In a pan heat 2 tbsp oil. Add 1 tsp cumin, a pinch of hing, 4 chilli, 1 inch ginger and sauté until it turns aromatic.

Add 2 tbsp cashew and roast till the cashew turns crunchy.

Keeping the flame on low add 1/2 tsp turmeric, 1/2 tsp chilli powder, 1 tsp coriander-cumin powder, 1 tsp amchur and 1/2 tsp salt.

Sauté on low flame until the spices turn aromatic.

Add pressure-cooked chana dal and mix well.

Mash slightly, making sure everything is well combined.

Add in 2 tbsp coriander and mix well. Chana dal stuffing is ready.

Keep aside.

Now in a large bowl take 3 boiled and mashed potato, 1/2 tsp salt and 1/2 tsp pepper powder.

Also, add 2 tbsp coriander, 2 tbsp corn flour and mix well.

Mix well, making sure everything is well combined.

To prepare the tikki, grease your hands with oil and pinch a ballsized dough.

Flatten slightly, and stuff into a portion of prepared aloo stuffing.

Stuff in and secure making sure the stuffing doesn’t come out.

Flatten slightly, to shape into tikki.

Now fry in hot oil, keeping the flame on medium.

Fry both sides until they turn golden brown and crispy on both sides.

Now to prepare the chaat, place the tikki onto the plate.

Top with Khaas Yogourt, green chutney, tamarind chutney, chaat masala and coriander.

Finally, top the dish with sev before serving.

Directions:

In a pan heat 2 tbsp oil. Add 1 tsp cumin, a pinch of hing, 4 chilli, 1 inch ginger and sauté until it turns aromatic.

Add 2 tbsp cashew and roast till the cashew turns crunchy.

Keeping the flame on low add 1/2 tsp turmeric, 1/2 tsp chilli powder, 1 tsp coriander-cumin powder, 1 tsp amchur and 1/2 tsp salt.

Sauté on low flame until the spices turn aromatic.

Add pressure-cooked chana dal and mix well.

Mash slightly, making sure everything is well combined.

Add in 2 tbsp coriander and mix well. Chana dal stuffing is ready.

Keep aside.

Now in a large bowl take 3 boiled and mashed potato, 1/2 tsp salt and 1/2 tsp pepper powder.

Also, add 2 tbsp coriander, 2 tbsp corn flour and mix well.

Mix well, making sure everything is well combined.

To prepare the tikki, grease your hands with oil and pinch a ballsized dough.

Flatten slightly, and stuff into a portion of prepared aloo stuffing.

Stuff in and secure making sure the stuffing doesn’t come out.

Flatten slightly, to shape into tikki.

Now fry in hot oil, keeping the flame on medium.

Fry both sides until they turn golden brown and crispy on both sides.

Now to prepare the chaat, place the tikki onto the plate.

Top with Khaas Yogourt, green chutney, tamarind chutney, chaat masala and coriander.

Finally, top the dish with sev before serving.

Back to all recipes
Posted on by Khaas

Traditional Rice Kheer

A golden coloured bowl of traditional rich kheer. The dish is topped with pistachios and almonds, served against a clean white background. Besides the bowl we see unshelled pistachios and almonds.
Khaas Recipes banner
A golden coloured bowl of traditional rich kheer. The dish is topped with pistachios and almonds, served against a clean white background. Besides the bowl we see unshelled pistachios and almonds.

Masala Chai

Preparation time : ~7 minutes

email  |  print

Ingredients:

(serves 1-2)

  • 2 cups of Khaas Gold 6% milk
  • 2 tbsp basmati rice (washed and soaked for 10 minutes)
  • 2-3 tbsp sugar (to taste)
  • 2-3 green cardamom pods (crushed)
  • 6-8 almonds or pistachios (chopped)
  • Few saffron strands (optional)

How to prepare

  • Bring the Khaas Gold 6% milk to a gentle boil, add soaked rice, and cook on medium heat.
  • Stir occasionally and let it simmer for 10-12 minutes until the rice softens and milk thickens.
  • Stir in sugar, cardamom, and saffron. Cook for another 2-3 minutes.
  • Garnish with chopped nuts and serve warm or chilled.

 

Why Khaas makes it special

  • Richer, creamier texture for an authentic kheer taste.
  • Naturally thicker consistency without extra effort.
  • Perfect for authentic Indian desserts and family moments

Perfect for

  • Festive occasions
  • Family desserts
  • Everyday indulgence

How to prepare

  • Bring the Khaas Gold 6% milk to a gentle boil, add soaked rice, and cook on medium heat.
  • Stir occasionally and let it simmer for 10-12 minutes until the rice softens and milk thickens.
  • Stir in sugar, cardamom, and saffron. Cook for another 2-3 minutes.
  • Garnish with chopped nuts and serve warm or chilled.

 

Why Khaas makes it special

  • Richer, creamier texture for an authentic kheer taste.
  • Naturally thicker consistency without extra effort.
  • Perfect for authentic Indian desserts and family moments

Perfect for

  • Festive occasions
  • Family desserts
  • Everyday indulgence
Back to all recipes
Posted on by Khaas

Masala Chai

An image of a glass cup and saucer of masala chai served with traditional spices like cinnamon, cardamom, and cloves on a white background.
Khaas Recipes banner
An image of a glass cup and saucer of masala chai served with traditional spices like cinnamon, cardamom, and cloves on a white background.

Masala Chai

Preparation time : ~7 minutes

email  |  print

Ingredients:

(serves 1-2)

  • 1 cup of water
  • 1 cup of Khaas Gold 6% milk
  • 1 – 11/2 tsp black tea (or 1 tea bag)
  • 1-2 tsp sugar (to taste)
  • Lightly crushed spices (optional)
    • – 2 to 3 green cardamom pods,
    • – 1 small piece of fresh ginger,
    • – 2 cloves
    • – small cinnamon stick

How to prepare

  • Bring the water, ginger and spices to a boil. Simmer for 2-3 minutes to release their rich aroma.
  • Add the tea leaves / tea bag and let it boil for 1 minute
  • Add Khaas Gold 6% milk and sugar. Bring to a gentle boil.
  • Let it simmer for 1-2 minutes until the chai becomes smooth and creamy.
  • Strain into cups and serve hot.

 

Why Khaas makes it special

  • Creamier and full bodied texture for a richer chai experience.
  • Perfect blendability in tea and other hot beverages.
  • Simple, wholesome ingredients for everyday comfort.

Perfect for

  • Morning chai
  • Afternoon energy boost
  • Cozy evenings with family

How to prepare

  • Bring the water, ginger and spices to a boil. Simmer for 2-3 minutes to release their rich aroma.
  • Add the tea leaves / tea bag and let it boil for 1 minute
  • Add Khaas Gold 6% milk and sugar. Bring to a gentle boil.
  • Let it simmer for 1-2 minutes until the chai becomes smooth and creamy.
  • Strain into cups and serve hot.

 

Why Khaas makes it special

  • Creamier and full bodied texture for a richer chai experience.
  • Perfect blendability in tea and other hot beverages.
  • Simple, wholesome ingredients for everyday comfort.

Perfect for

  • Morning chai
  • Afternoon energy boost
  • Cozy evenings with family
Back to all recipes