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

How about some delicious platter for the Garba night? :: METHOD :: 1. Peel and boil potatoes. 2. Tapioca pearls. 3. In a bowl mash boiled potatoes and add all the ingredients one by one. Save sabudana/tapioca for the last. 4. Knead everything together till it's well blended. Add sabudana/tapioca and mix again. 5. Here we used Buckwheat flour (kuttu ka atta) in this recipe but you can always substitute it with water chestnut flour (singhara flour) or wheat flour- if not fasting. The results will be the same. 6. Spread the mixture out on the counter and cut them like round patties/cutlets. 7. Heat and grease a nonstick pan on a medium flame. Transfer cutlets/patties onto the hot pan and cook till evenly brown on both the side - turning occasionally. 8. Serve with your favorite chutney. 9. You can even fry these cutlets in hot oil until crunchy and crispy. 10. Crunchy and crispy sabudana cutlets are ready. #ShortRecipes #SabudanaCutlets #NavratriSpecial #CookingOil #HealthyOil #TirupatiCookingOil #NKP

How about some delicious platter for the Garba night? :: METHOD :: 1. Peel and boil potatoes. 2. Tapioca pearls. 3. In a bowl mash boiled potatoes and add all the ingredients one by one. Save sabudana/tapioca for the last. 4. Knead everything together till it's well blended. Add sabudana/tapioca and mix again. 5. Here we used Buckwheat flour (kuttu ka atta) in this recipe but you can always substitute it with water chestnut flour (singhara flour) or wheat flour- if not fasting. The results will be the same. 6. Spread the mixture out on the counter and cut them like round patties/cutlets. 7. Heat and grease a nonstick pan on a medium flame. Transfer cutlets/patties onto the hot pan and cook till evenly brown on both the side - turning occasionally. 8. Serve with your favorite chutney. 9. You can even fry these cutlets in hot oil until crunchy and crispy. 10. Crunchy and crispy sabudana cutlets are ready. #ShortRecipes #SabudanaCutlets #NavratriSpecial #CookingOil #HealthyOil #TirupatiCookingOil #NKP

How about some delicious platter for the Garba night? :: METHOD :: 1. Peel and boil potatoes. 2. Tapioca pearls. 3. In a bowl mash boiled potatoes and add all the ingredients one by one. Save sabudana/tapioca for the last. 4. Knead everything together till it's well blended. Add sabudana/tapioca and mix again. 5. Here we used Buckwheat flour (kuttu ka atta) in this recipe but you can always substitute it with water chestnut flour (singhara flour) or wheat flour- if not fasting. The results will be the same. 6. Spread the mixture out on the counter and cut them like round patties/cutlets. 7. Heat and grease a nonstick pan on a medium flame. Transfer cutlets/patties onto the hot pan and cook till evenly brown on both the side - turning occasionally. 8. Serve with your favorite chutney. 9. You can even fry these cutlets in hot oil until crunchy and crispy. 10. Crunchy and crispy sabudana cutlets are ready. #ShortRecipes #SabudanaCutlets #NavratriSpecial #CookingOil #HealthyOil #TirupatiCookingOil #NKP

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:: INSTRUCTIONS :: 1. Pick, wash and cut the spinach (palak) and Keep aside. 2. Heat oil in a pan. Add onions and sauté until it turns pink. Add tomatoes and fry well. 3. Add potatoes and fry until it is cooked. 4. Now add all the masalas and fry until oil separates. 5. Add palak and salt and cook for around 15 minutes. #ShortRecipes #AlooPalakSabzi #CookingOil #HealthyOil #TirupatiCookingOil #NKP

:: INSTRUCTIONS :: 1. Pick, wash and cut the spinach (palak) and Keep aside. 2. Heat oil in a pan. Add onions and sauté until it turns pink. Add tomatoes and fry well. 3. Add potatoes and fry until it is cooked. 4. Now add all the masalas and fry until oil separates. 5. Add palak and salt and cook for around 15 minutes. #ShortRecipes #AlooPalakSabzi #CookingOil #HealthyOil #TirupatiCookingOil #NKP

:: INSTRUCTIONS :: 1. Pick, wash and cut the spinach (palak) and Keep aside. 2. Heat oil in a pan. Add onions and sauté until it turns pink. Add tomatoes and fry well. 3. Add potatoes and fry until it is cooked. 4. Now add all the masalas and fry until oil separates. 5. Add palak and salt and cook for around 15 minutes. #ShortRecipes #AlooPalakSabzi #CookingOil #HealthyOil #TirupatiCookingOil #NKP

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:: INSTRUCTIONS :: 1. Make criss-cross on the base of the tomatoes and place them in boiling water for 2 to 3 minutes or till the skin begins to peel. 2. Drain the tomatoes, cool slightly, peel, deseed and roughly chop them and blend in a mixer to a smooth pulp. Keep aside. 3. Heat the olive oil in a broad non-stick pan; add the garlic and sauté on a medium flame for a few seconds. 4. Add the onions and sauté on a medium flame for 1 to 2 minutes. 5. Add the prepared tomato pulp, oregano, chilli flakes, tomato ketchup, chilli powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. 6. Add the sugar, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. 7. Store in an air- tight container and use as required. #ShortRecipes #PizzaSauce #HealthyOil #TirupatiCookingOil #NKP

:: INSTRUCTIONS :: 1. Make criss-cross on the base of the tomatoes and place them in boiling water for 2 to 3 minutes or till the skin begins to peel. 2. Drain the tomatoes, cool slightly, peel, deseed and roughly chop them and blend in a mixer to a smooth pulp. Keep aside. 3. Heat the olive oil in a broad non-stick pan; add the garlic and sauté on a medium flame for a few seconds. 4. Add the onions and sauté on a medium flame for 1 to 2 minutes. 5. Add the prepared tomato pulp, oregano, chilli flakes, tomato ketchup, chilli powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. 6. Add the sugar, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. 7. Store in an air- tight container and use as required. #ShortRecipes #PizzaSauce #HealthyOil #TirupatiCookingOil #NKP

:: INSTRUCTIONS :: 1. Make criss-cross on the base of the tomatoes and place them in boiling water for 2 to 3 minutes or till the skin begins to peel. 2. Drain the tomatoes, cool slightly, peel, deseed and roughly chop them and blend in a mixer to a smooth pulp. Keep aside. 3. Heat the olive oil in a broad non-stick pan; add the garlic and sauté on a medium flame for a few seconds. 4. Add the onions and sauté on a medium flame for 1 to 2 minutes. 5. Add the prepared tomato pulp, oregano, chilli flakes, tomato ketchup, chilli powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. 6. Add the sugar, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. 7. Store in an air- tight container and use as required. #ShortRecipes #PizzaSauce #HealthyOil #TirupatiCookingOil #NKP

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:: INSTRUCTIONS :: 1. Heat water in a pan and once it comes to a boil, add the potatoes. 2. Cook until the potatoes are just cooked. 3. Drain the water and keep the potatoes aside. 4. Heat vegetable oil in a karahi. 5. Add cumin seeds and let them crackle for a few seconds. 6. Add ginger and green chilli and fry for a few seconds. 7. Add cooked potatoes along with nutmeg powder, fennel powder, coriander powder and salt and fry for 3-4 minutes. 8. Add lemon juice and mix well. 9. Garnish with fresh coriander. 10. Serve hot with dal and phulke. #ShortRecipes #HealthyOil #TirupatiCookingOil #NKP

:: INSTRUCTIONS :: 1. Heat water in a pan and once it comes to a boil, add the potatoes. 2. Cook until the potatoes are just cooked. 3. Drain the water and keep the potatoes aside. 4. Heat vegetable oil in a karahi. 5. Add cumin seeds and let them crackle for a few seconds. 6. Add ginger and green chilli and fry for a few seconds. 7. Add cooked potatoes along with nutmeg powder, fennel powder, coriander powder and salt and fry for 3-4 minutes. 8. Add lemon juice and mix well. 9. Garnish with fresh coriander. 10. Serve hot with dal and phulke. #ShortRecipes #HealthyOil #TirupatiCookingOil #NKP

:: INSTRUCTIONS :: 1. Heat water in a pan and once it comes to a boil, add the potatoes. 2. Cook until the potatoes are just cooked. 3. Drain the water and keep the potatoes aside. 4. Heat vegetable oil in a karahi. 5. Add cumin seeds and let them crackle for a few seconds. 6. Add ginger and green chilli and fry for a few seconds. 7. Add cooked potatoes along with nutmeg powder, fennel powder, coriander powder and salt and fry for 3-4 minutes. 8. Add lemon juice and mix well. 9. Garnish with fresh coriander. 10. Serve hot with dal and phulke. #ShortRecipes #HealthyOil #TirupatiCookingOil #NKP

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Directions: 1. Make 2 cm cuts into potato and stuff onion slices, butter, garlic and spices inside. Spray with a little olive oil and sprinkle with salt. 2. Roll it up in foil and bake it for 90 minutes, to potato perfection. ‪#‎ShortRecipes‬ #CookingOil #HealthyOil #TirupatiCookingOil #NKP

Directions: 1. Make 2 cm cuts into potato and stuff onion slices, butter, garlic and spices inside. Spray with a little olive oil and sprinkle with salt. 2. Roll it up in foil and bake it for 90 minutes, to potato perfection. ‪#‎ShortRecipes‬ #CookingOil #HealthyOil #TirupatiCookingOil #NKP

Directions: 1. Make 2 cm cuts into potato and stuff onion slices, butter, garlic and spices inside. Spray with a little olive oil and sprinkle with salt. 2. Roll it up in foil and bake it for 90 minutes, to potato perfection. ‪#‎ShortRecipes‬ #CookingOil #HealthyOil #TirupatiCookingOil #NKP

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Directions: 1. Peel and slice onions into rounds of 1/3 inch thickness. Place in a shallow tray, sprinkle with salt, keep aside for 15 minutes. 2. Separate rings with 2-3 rings intact. 3. Put in a bowl of ice water, keep refrigerated for 20 minutes. 4. Make a batter of all flours, pastes, pepper powder and salt. 5. The batter should coat the back of a spoon evenly thin. 6. Place batter in fridge for 10 minutes. 7. Meanwhile, drain, pat rings dry on a thick kitchen towel. 8. Add 1 tbsp. of oil to batter. Mix well. 9. Heat oil in a deep frying pan. 10. Dip rings in batter and let into hot oil. 11. Fry till light golden in color. 12. Drain and allow excess oil to soak on a kitchen paper. 13. Serve hot with ketchup and cold drinks. #OnionRings #ShortRecipes #CookingOil #HealthyOil #TirupatiCookingOil #NKP

Directions: 1. Peel and slice onions into rounds of 1/3 inch thickness. Place in a shallow tray, sprinkle with salt, keep aside for 15 minutes. 2. Separate rings with 2-3 rings intact. 3. Put in a bowl of ice water, keep refrigerated for 20 minutes. 4. Make a batter of all flours, pastes, pepper powder and salt. 5. The batter should coat the back of a spoon evenly thin. 6. Place batter in fridge for 10 minutes. 7. Meanwhile, drain, pat rings dry on a thick kitchen towel. 8. Add 1 tbsp. of oil to batter. Mix well. 9. Heat oil in a deep frying pan. 10. Dip rings in batter and let into hot oil. 11. Fry till light golden in color. 12. Drain and allow excess oil to soak on a kitchen paper. 13. Serve hot with ketchup and cold drinks. #OnionRings #ShortRecipes #CookingOil #HealthyOil #TirupatiCookingOil #NKP

Directions: 1. Peel and slice onions into rounds of 1/3 inch thickness. Place in a shallow tray, sprinkle with salt, keep aside for 15 minutes. 2. Separate rings with 2-3 rings intact. 3. Put in a bowl of ice water, keep refrigerated for 20 minutes. 4. Make a batter of all flours, pastes, pepper powder and salt. 5. The batter should coat the back of a spoon evenly thin. 6. Place batter in fridge for 10 minutes. 7. Meanwhile, drain, pat rings dry on a thick kitchen towel. 8. Add 1 tbsp. of oil to batter. Mix well. 9. Heat oil in a deep frying pan. 10. Dip rings in batter and let into hot oil. 11. Fry till light golden in color. 12. Drain and allow excess oil to soak on a kitchen paper. 13. Serve hot with ketchup and cold drinks. #OnionRings #ShortRecipes #CookingOil #HealthyOil #TirupatiCookingOil #NKP

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