Tirupati Cooking Oil Tirupati is a well communicated and trusted edible oil brand in Gujarat.

Christmas Special Recipe //Orange Blossom Pistachio Chocolate Cookies// *Ingredients* • 200 gm. unsalted butter • 200 gm. superfine sugar • 400 gm. plain flour • 1 tbsp. orange rind • 1/3 cup orange juice, freshly squeezed • 2 tsp. orange blossom water • 1/2 cup roughly chopped pistachio • 200 gm. milk chocolate *Instructions* • Preheat oven to 170 degree C. Line two baking sheets with parchment paper and keep aside. • Cream butter and sugar together, until pale and fluffy. • Mix in orange rind, juice and orange blossom water. Fold in flour. • Taking 1 tbsp. of dough, roll them into "snake" shape. Turn them into ring bringing two ends together and pinching them. Repeat until you have used the complete dough. • Place them on prepared baking sheets and bake for 15 minutes, until lightly golden on edges. Place cookies on wire rack, until cooled completely. • Meanwhile melt the chocolate either on a double boiler or in microwave. Dip the cookies in melted chocolate and sprinkle the pistachio nuts. Let them stand again on wire rack in fridge, until chocolate sets. #Cookies #RecipeoftheWeek #FestiveSeason #CookingOil #TirupatiCookingOil #Ahmedabad

Christmas Special Recipe //Orange Blossom Pistachio Chocolate Cookies// *Ingredients* • 200 gm. unsalted butter • 200 gm. superfine sugar • 400 gm. plain flour • 1 tbsp. orange rind • 1/3 cup orange juice, freshly squeezed • 2 tsp. orange blossom water • 1/2 cup roughly chopped pistachio • 200 gm. milk chocolate *Instructions* • Preheat oven to 170 degree C. Line two baking sheets with parchment paper and keep aside. • Cream butter and sugar together, until pale and fluffy. • Mix in orange rind, juice and orange blossom water. Fold in flour. • Taking 1 tbsp. of dough, roll them into "snake" shape. Turn them into ring bringing two ends together and pinching them. Repeat until you have used the complete dough. • Place them on prepared baking sheets and bake for 15 minutes, until lightly golden on edges. Place cookies on wire rack, until cooled completely. • Meanwhile melt the chocolate either on a double boiler or in microwave. Dip the cookies in melted chocolate and sprinkle the pistachio nuts. Let them stand again on wire rack in fridge, until chocolate sets. #Cookies #RecipeoftheWeek #FestiveSeason #CookingOil #TirupatiCookingOil #Ahmedabad

Christmas Special Recipe //Orange Blossom Pistachio Chocolate Cookies// *Ingredients* • 200 gm. unsalted butter • 200 gm. superfine sugar • 400 gm. plain flour • 1 tbsp. orange rind • 1/3 cup orange juice, freshly squeezed • 2 tsp. orange blossom water • 1/2 cup roughly chopped pistachio • 200 gm. milk chocolate *Instructions* • Preheat oven to 170 degree C. Line two baking sheets with parchment paper and keep aside. • Cream butter and sugar together, until pale and fluffy. • Mix in orange rind, juice and orange blossom water. Fold in flour. • Taking 1 tbsp. of dough, roll them into "snake" shape. Turn them into ring bringing two ends together and pinching them. Repeat until you have used the complete dough. • Place them on prepared baking sheets and bake for 15 minutes, until lightly golden on edges. Place cookies on wire rack, until cooled completely. • Meanwhile melt the chocolate either on a double boiler or in microwave. Dip the cookies in melted chocolate and sprinkle the pistachio nuts. Let them stand again on wire rack in fridge, until chocolate sets. #Cookies #RecipeoftheWeek #FestiveSeason #CookingOil #TirupatiCookingOil #Ahmedabad

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Ingredients • 3 cup of chana daal(Split skinless Bengal Gram) • 1 cup of urad daal(Split skinless Black Gram) • 1 cup of poha(Beaten rice) • 1 tbsp green chili paste(Hari Mirch) • 1 tsp turmeric powder(Haldi) • 2 onions finely chopped • 1/2 tsp chili powder • 2-3 drops of lemon juice • 2 tbsp oil • 1 tbsp sev(namkin) • 1 tsp eno • Salt to taste Instructions • Soak lentils in lots of water overnight. • In the morning drain water and wash it well and add washed 1 cup of poha. • Grind it in mixture grinder and form a soft batter. • Add salt, green chili paste according to taste, add pinch of turmeric powder and eno and mix it well. • Take a deep vessel and spread half of oil to vessel so that the batter does not stick to it. Pour the batter into the vessel and spread some black pepper. • In a pressure cooker add some water and boil it for 10-15 mins or till done. • Keep the vessel in pressure cooker and cover the cooker with the lid without whistle attached to it. • Steam it for 10 minutes. • Put a knife in the batter to check if it is baked properly by inserting clean knife. if it comes out clean, it means it is done. • Serve hot with adding some lemon juice, sev, half of oil and chopped onions. #RecipeoftheWeek #SuratiLocho #Cooking #TirupatiCookingOil #Ahmedabad

Ingredients • 3 cup of chana daal(Split skinless Bengal Gram) • 1 cup of urad daal(Split skinless Black Gram) • 1 cup of poha(Beaten rice) • 1 tbsp green chili paste(Hari Mirch) • 1 tsp turmeric powder(Haldi) • 2 onions finely chopped • 1/2 tsp chili powder • 2-3 drops of lemon juice • 2 tbsp oil • 1 tbsp sev(namkin) • 1 tsp eno • Salt to taste Instructions • Soak lentils in lots of water overnight. • In the morning drain water and wash it well and add washed 1 cup of poha. • Grind it in mixture grinder and form a soft batter. • Add salt, green chili paste according to taste, add pinch of turmeric powder and eno and mix it well. • Take a deep vessel and spread half of oil to vessel so that the batter does not stick to it. Pour the batter into the vessel and spread some black pepper. • In a pressure cooker add some water and boil it for 10-15 mins or till done. • Keep the vessel in pressure cooker and cover the cooker with the lid without whistle attached to it. • Steam it for 10 minutes. • Put a knife in the batter to check if it is baked properly by inserting clean knife. if it comes out clean, it means it is done. • Serve hot with adding some lemon juice, sev, half of oil and chopped onions. #RecipeoftheWeek #SuratiLocho #Cooking #TirupatiCookingOil #Ahmedabad

Ingredients • 3 cup of chana daal(Split skinless Bengal Gram) • 1 cup of urad daal(Split skinless Black Gram) • 1 cup of poha(Beaten rice) • 1 tbsp green chili paste(Hari Mirch) • 1 tsp turmeric powder(Haldi) • 2 onions finely chopped • 1/2 tsp chili powder • 2-3 drops of lemon juice • 2 tbsp oil • 1 tbsp sev(namkin) • 1 tsp eno • Salt to taste Instructions • Soak lentils in lots of water overnight. • In the morning drain water and wash it well and add washed 1 cup of poha. • Grind it in mixture grinder and form a soft batter. • Add salt, green chili paste according to taste, add pinch of turmeric powder and eno and mix it well. • Take a deep vessel and spread half of oil to vessel so that the batter does not stick to it. Pour the batter into the vessel and spread some black pepper. • In a pressure cooker add some water and boil it for 10-15 mins or till done. • Keep the vessel in pressure cooker and cover the cooker with the lid without whistle attached to it. • Steam it for 10 minutes. • Put a knife in the batter to check if it is baked properly by inserting clean knife. if it comes out clean, it means it is done. • Serve hot with adding some lemon juice, sev, half of oil and chopped onions. #RecipeoftheWeek #SuratiLocho #Cooking #TirupatiCookingOil #Ahmedabad

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Make yourself this delicious drink following this quick #Recipe Ingredients • 4 tsp. chocolate syrup • 8 OREO Cookies, divided • 1 cups milk • 2 cups vanilla ice cream, softened #Instructions • SPOON 1 tsp. syrup into each of 4 glasses. Roll each glass to coat bottom and inside of glass. Finely chop 4 cookies; set aside. • QUARTER remaining cookies; place in blender. Add milk and ice cream; blend until smooth. • POUR into prepared glasses; top with chopped cookies. Serve immediately. #OreoShake #RecipeoftheWeek #TirupatiCookingOil #Ahmedabad

Make yourself this delicious drink following this quick #Recipe Ingredients • 4 tsp. chocolate syrup • 8 OREO Cookies, divided • 1 cups milk • 2 cups vanilla ice cream, softened #Instructions • SPOON 1 tsp. syrup into each of 4 glasses. Roll each glass to coat bottom and inside of glass. Finely chop 4 cookies; set aside. • QUARTER remaining cookies; place in blender. Add milk and ice cream; blend until smooth. • POUR into prepared glasses; top with chopped cookies. Serve immediately. #OreoShake #RecipeoftheWeek #TirupatiCookingOil #Ahmedabad

Make yourself this delicious drink following this quick #Recipe Ingredients • 4 tsp. chocolate syrup • 8 OREO Cookies, divided • 1 cups milk • 2 cups vanilla ice cream, softened #Instructions • SPOON 1 tsp. syrup into each of 4 glasses. Roll each glass to coat bottom and inside of glass. Finely chop 4 cookies; set aside. • QUARTER remaining cookies; place in blender. Add milk and ice cream; blend until smooth. • POUR into prepared glasses; top with chopped cookies. Serve immediately. #OreoShake #RecipeoftheWeek #TirupatiCookingOil #Ahmedabad

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Ingredients for phulki chaat: Moong daal flour 1 cup Mash daal flour 4 tbsp Soda 1/8 tsp Salt ½ tsp Warm water to make batter Oil to fry Method for phulki: Make batter with given ingredients leave for 30 mins. Deep fry phulkis. Ingredients for dahi phulki mix chaat: Boiled chickpeas 1 cup with ¼ cup water remaining Phulkis 8 to 10 Sweet chutney 2 tbsp Imli aur khajoor ki chutney 2 tbsp heaped Green chutney 1 tsp Onion 1 sliced soaked in water Chopped coriander leaves as required Chaat masala ½ tsp Crushed papri ½ cup Potatoes boiled and diced ½ cup Assemble as demonstrated #RecipeoftheWeek #TirupatiCookingOil #Ahmedabad

Ingredients for phulki chaat: Moong daal flour 1 cup Mash daal flour 4 tbsp Soda 1/8 tsp Salt ½ tsp Warm water to make batter Oil to fry Method for phulki: Make batter with given ingredients leave for 30 mins. Deep fry phulkis. Ingredients for dahi phulki mix chaat: Boiled chickpeas 1 cup with ¼ cup water remaining Phulkis 8 to 10 Sweet chutney 2 tbsp Imli aur khajoor ki chutney 2 tbsp heaped Green chutney 1 tsp Onion 1 sliced soaked in water Chopped coriander leaves as required Chaat masala ½ tsp Crushed papri ½ cup Potatoes boiled and diced ½ cup Assemble as demonstrated #RecipeoftheWeek #TirupatiCookingOil #Ahmedabad

Ingredients for phulki chaat: Moong daal flour 1 cup Mash daal flour 4 tbsp Soda 1/8 tsp Salt ½ tsp Warm water to make batter Oil to fry Method for phulki: Make batter with given ingredients leave for 30 mins. Deep fry phulkis. Ingredients for dahi phulki mix chaat: Boiled chickpeas 1 cup with ¼ cup water remaining Phulkis 8 to 10 Sweet chutney 2 tbsp Imli aur khajoor ki chutney 2 tbsp heaped Green chutney 1 tsp Onion 1 sliced soaked in water Chopped coriander leaves as required Chaat masala ½ tsp Crushed papri ½ cup Potatoes boiled and diced ½ cup Assemble as demonstrated #RecipeoftheWeek #TirupatiCookingOil #Ahmedabad

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:: Recipe of the Week :: Ingredients for stuffing: 1/2 cup gram flour (besan) 2 tbsp. cumin + coriander powder 1\2 tbsp. turmeric powder 1 tbsp. red chilli powder 2 tbsp. lemon juice Salt to taste Method: Step 1: Mix all ingredients for stuffing. Step 2: Make a slit in each chilli and remove the seeds. Step 3: Stuff the gram flour material into the chillies tightly. Step 4: Heat Tirupati oil in a pan and gently place all the chillies in the pan one by one. Step 5: Reduce the heat and cook for 3 or 4 minutes so that chillies becomes soft and gram flour stuffing absorb the oil. Step 6: Turn off the flame and place it into serving plate. #RecipeoftheWeek #TirupatiCookingOil #Ahmedabad

:: Recipe of the Week :: Ingredients for stuffing: 1/2 cup gram flour (besan) 2 tbsp. cumin + coriander powder 1\2 tbsp. turmeric powder 1 tbsp. red chilli powder 2 tbsp. lemon juice Salt to taste Method: Step 1: Mix all ingredients for stuffing. Step 2: Make a slit in each chilli and remove the seeds. Step 3: Stuff the gram flour material into the chillies tightly. Step 4: Heat Tirupati oil in a pan and gently place all the chillies in the pan one by one. Step 5: Reduce the heat and cook for 3 or 4 minutes so that chillies becomes soft and gram flour stuffing absorb the oil. Step 6: Turn off the flame and place it into serving plate. #RecipeoftheWeek #TirupatiCookingOil #Ahmedabad

:: Recipe of the Week :: Ingredients for stuffing: 1/2 cup gram flour (besan) 2 tbsp. cumin + coriander powder 1\2 tbsp. turmeric powder 1 tbsp. red chilli powder 2 tbsp. lemon juice Salt to taste Method: Step 1: Mix all ingredients for stuffing. Step 2: Make a slit in each chilli and remove the seeds. Step 3: Stuff the gram flour material into the chillies tightly. Step 4: Heat Tirupati oil in a pan and gently place all the chillies in the pan one by one. Step 5: Reduce the heat and cook for 3 or 4 minutes so that chillies becomes soft and gram flour stuffing absorb the oil. Step 6: Turn off the flame and place it into serving plate. #RecipeoftheWeek #TirupatiCookingOil #Ahmedabad

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Enrich festivities with delicious #BesankeLadoo! Here's the quick #Recipe #Ingredients: • Gram flour besan 4 cups • Almonds 20-25 • Ghee 2 cups • Green cardamom powder…½ tsp • Powdered sugar 2 cups #Instructions • Heat ghee in a kadai and add green cardamom powder. • Add gram flour and roast low heat at for or approximately minutes. Crush almonds. • Transfer roasted gram flour to bowl and add crushed almonds and mix. • Allow the mixture to cool slightly before adding powdered sugar. • Add sugar mix Roll into even sized balls. Cool and store. #RecipeoftheWeek #TirupatiCookingOil #Ahmedabad

Enrich festivities with delicious #BesankeLadoo! Here's the quick #Recipe #Ingredients: • Gram flour besan 4 cups • Almonds 20-25 • Ghee 2 cups • Green cardamom powder…½ tsp • Powdered sugar 2 cups #Instructions • Heat ghee in a kadai and add green cardamom powder. • Add gram flour and roast low heat at for or approximately minutes. Crush almonds. • Transfer roasted gram flour to bowl and add crushed almonds and mix. • Allow the mixture to cool slightly before adding powdered sugar. • Add sugar mix Roll into even sized balls. Cool and store. #RecipeoftheWeek #TirupatiCookingOil #Ahmedabad

Enrich festivities with delicious #BesankeLadoo! Here's the quick #Recipe #Ingredients: • Gram flour besan 4 cups • Almonds 20-25 • Ghee 2 cups • Green cardamom powder…½ tsp • Powdered sugar 2 cups #Instructions • Heat ghee in a kadai and add green cardamom powder. • Add gram flour and roast low heat at for or approximately minutes. Crush almonds. • Transfer roasted gram flour to bowl and add crushed almonds and mix. • Allow the mixture to cool slightly before adding powdered sugar. • Add sugar mix Roll into even sized balls. Cool and store. #RecipeoftheWeek #TirupatiCookingOil #Ahmedabad

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This recipe is our family’s version of Mexican Grilled Corn. Ingredients 4 ears corn, silks and husks removed Tirupati Cooking Oil Kosher salt and freshly cracked black pepper 1/4 cup mayonnaise 1/3 - 1/2 cup grated cheese Cayenne pepper to taste 4 lime wedges Instructions • Rub corn with oil and sprinkle with salt and pepper. Place on preheated grill and cook for 12-15 minutes or to desired degree of doneness, turning occasionally. • Set up an assembly station and spread corn with mayonnaise, sprinkle with cotija cheese and cayenne pepper. • Serve with lime wedges and squeeze lime juice over corn just before eating. #RecipeoftheWeek #CookingatHome #TirupatiCookingOil #Ahmedabad

This recipe is our family’s version of Mexican Grilled Corn. Ingredients 4 ears corn, silks and husks removed Tirupati Cooking Oil Kosher salt and freshly cracked black pepper 1/4 cup mayonnaise 1/3 - 1/2 cup grated cheese Cayenne pepper to taste 4 lime wedges Instructions • Rub corn with oil and sprinkle with salt and pepper. Place on preheated grill and cook for 12-15 minutes or to desired degree of doneness, turning occasionally. • Set up an assembly station and spread corn with mayonnaise, sprinkle with cotija cheese and cayenne pepper. • Serve with lime wedges and squeeze lime juice over corn just before eating. #RecipeoftheWeek #CookingatHome #TirupatiCookingOil #Ahmedabad

This recipe is our family’s version of Mexican Grilled Corn. Ingredients 4 ears corn, silks and husks removed Tirupati Cooking Oil Kosher salt and freshly cracked black pepper 1/4 cup mayonnaise 1/3 - 1/2 cup grated cheese Cayenne pepper to taste 4 lime wedges Instructions • Rub corn with oil and sprinkle with salt and pepper. Place on preheated grill and cook for 12-15 minutes or to desired degree of doneness, turning occasionally. • Set up an assembly station and spread corn with mayonnaise, sprinkle with cotija cheese and cayenne pepper. • Serve with lime wedges and squeeze lime juice over corn just before eating. #RecipeoftheWeek #CookingatHome #TirupatiCookingOil #Ahmedabad

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A quick-fix "#SummerRecipe" INGREDIENTS 2 big Green Mango 2 teaspoon Roasted cumin seeds 1 tablespoon Kala namak (Black salt) 1/2 teaspoon Crushed black pepper 6 tablespoon Sugar or Jaggery 4 cups Water Method • A handful of Fresh Mint leaves • Boil water in a pan, add mangoes and boil them for 30-40 minutes. • Or you can pressure cook them for 2-3 whistles until mangoes are soft and tender. • They will look like this; mangoes will lose their green color... • Assemble rest of the ingredients. • Cut open the mangoes. • Using a spoon, scoop out the pulp from boiled mangoes. • Discard the skin... • Allow the pulp to cool down completely. • Once cooled add all the spices to the pulp... • Add this to a blender and blend until smooth. • Panna is on a thick side. Add water to dilute and adjust seasonings. • Add ice and fresh mint leaves and serve cold. It stays fresh in the refrigerator for up to 2 weeks. #AamPanna #RecipeoftheWeek #TirupatiCookingOil #Ahmedabad

A quick-fix "#SummerRecipe" INGREDIENTS 2 big Green Mango 2 teaspoon Roasted cumin seeds 1 tablespoon Kala namak (Black salt) 1/2 teaspoon Crushed black pepper 6 tablespoon Sugar or Jaggery 4 cups Water Method • A handful of Fresh Mint leaves • Boil water in a pan, add mangoes and boil them for 30-40 minutes. • Or you can pressure cook them for 2-3 whistles until mangoes are soft and tender. • They will look like this; mangoes will lose their green color... • Assemble rest of the ingredients. • Cut open the mangoes. • Using a spoon, scoop out the pulp from boiled mangoes. • Discard the skin... • Allow the pulp to cool down completely. • Once cooled add all the spices to the pulp... • Add this to a blender and blend until smooth. • Panna is on a thick side. Add water to dilute and adjust seasonings. • Add ice and fresh mint leaves and serve cold. It stays fresh in the refrigerator for up to 2 weeks. #AamPanna #RecipeoftheWeek #TirupatiCookingOil #Ahmedabad

A quick-fix "#SummerRecipe" INGREDIENTS 2 big Green Mango 2 teaspoon Roasted cumin seeds 1 tablespoon Kala namak (Black salt) 1/2 teaspoon Crushed black pepper 6 tablespoon Sugar or Jaggery 4 cups Water Method • A handful of Fresh Mint leaves • Boil water in a pan, add mangoes and boil them for 30-40 minutes. • Or you can pressure cook them for 2-3 whistles until mangoes are soft and tender. • They will look like this; mangoes will lose their green color... • Assemble rest of the ingredients. • Cut open the mangoes. • Using a spoon, scoop out the pulp from boiled mangoes. • Discard the skin... • Allow the pulp to cool down completely. • Once cooled add all the spices to the pulp... • Add this to a blender and blend until smooth. • Panna is on a thick side. Add water to dilute and adjust seasonings. • Add ice and fresh mint leaves and serve cold. It stays fresh in the refrigerator for up to 2 weeks. #AamPanna #RecipeoftheWeek #TirupatiCookingOil #Ahmedabad

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