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Srri Easwari Mills Sdn Bhd
No 15, Jalan Anggerik Mokara,
31/62, Kota Kemuning,
40460, Shah Alam,
Selangor D.E.
Malaysia.

Telephone : +6 (03) 5122 0304
Facsimile: +6 (03) 5122 1505
E-Mail : sales@easwarimills.com
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Recipes
 
 

RECIPE FOR CHAPATTI

  1. Mix Easwari Atta Flour together with water into a bowl
  2. Add in a pinch of salt into the flour
  3. Mix this three items together to form a dough.
  4. Make a small round ball from the dough and use the chapatti roller and roll it into a round shape.
  5. Toast it in a chapatti toaster till it become a bit of brownish colour. You can then place the chapatti in a plate.
  6. Now, the chapatti is ready to serve with any gravy / curry.

RECIPE FOR GRAM DHALL BAJJI

  • Easwari's Gram Dhall Flour - 1 cup
  • Soda - 1 pinch
  • Easwari's Rice FLour - 1/4 cup
  • Salt - 1 pinch
  • Easwari's Chilly Powder - 1 tbsp
  • Perengayum(Asafoetida) - 1 pinch
  • Vegetable/Potato (sliced) - 4 pcs
  1. Mix Easwari's Gram Dhall, Easwari's Rice Flour, Easwari's Chilly Powder, salt perengayum, soda onto water and make paste.
  2. Heat Oil.
  3. Dip the sliced potato into the paste and fry till cook.

RECIPE FOR SOYMAL RENDANG

  • Eswari Soymal Chunk - 100gm
  • Salt - 1 teaspoon
  • Hot Water - 2 cups
  • Vegetable Oil - 3 tbsp
  • Big Onion (sliced) - 1
  • Curry Powder - 1 1/2 tbsp
  • Garlic (finely chopped) - 3 cloves
    Water - 1/2 cup
  • Ginger (finely chopped) - 1 pc
  1. Combine curry powder with 4 tbsp water to form a paste.
  2. Heat oil and saute onions, garlic and ginger till brown.
  3. Soak Soymal in hot water for 20 minutes and squeeze out the water.
  4. Pour in curry paste and stir in Soymal until they are evenly coated with paste.
  5. Pour in 1/2 cup water and simmer until most of curry sauce has been absorbed.
  6. Serve with rice or bread.

RECIPE FOR BULGAR PORRIDGE

  • Easwari Bulgar - 250gm
  • Coconut milk - 1 cup
  • Salt - to taste
  • Sugar - 1 1/2 cup
  •  Water - 6 cup
  1. Add Easwari's Bulgar to water and cook well. (or use a rice cooker / pressure cooker to cook immediately)
  2. Add sugar, coconut milk, salt & cook in low heat.
  3. Serve hot.

DIRECTION TO COOK EASWARI BULGAR RICE

  1. Wash 1 packet of Easwari Bulgar and add 340ml of water (or 1 cup Bulgar + 1 cup water), a pinch of salt cook in rice cooker. Wait till it cook.
  2. Serve direct or garnished with shallots, cucumber, spring onion or tomatoes or serve with any gravy like chicken curry, fish curry or vegetables.
  3. Makes 3 servings

RECIPE FOR RAGI THOSAI

  • Easwari's Ragi Flour - 1 cup
  • Green Chilly(sliced thin) - 1
  • Black Peas (ulunthu) - 1/3 cup
  • Water
  • Rice
  • - 1/3 cup
  • Salt - to taste
  • Onion(sliced small) - 1
  1. Soak black peas (ulunthu) and rice for one over night. Then blender/grind it.
  2. Mix Easwari's Ragi Flour, salt, green chilly, and onion together. Add some water as needed.
  3. Put the mixture in the thosai pan and toast till it become brownish in colour.

DIRECTION TO COOK RASAM PODI

  1. Take a cup of tamarind water and add 1 tsp of Eswari's Rasam Podi and salt to taste.
  2. Boil it for a few seconds and serve hot.

DIRECTION TO SERVE THOSAI PODI

  1. Add Ginger Oil or Ghee with Eswari's Thosai Podi, mix well and serve with Thosai or Idli

DIRECTION TO COOK SAMBAR PODI

  1. Cook dhall with water, then add turmeric powder, salt, boiled vegetables and add Eswari's Sambar podi
  2. Boil it for a few minutes and serve hot

DIRECTION TO COOK CHICKEN BRIYANI

  • Chopped Onion - 200 g
  • Curd - 100 g
  • Chopped Garlic - 50 g
  • Ghee / Butter - 100 g
  • Chopped ginger - 50 g
  • Chicken - 1 (cut into pieces)
  • Eswari's Briyani Masala - 25 g
  • Oil and salt - to taste
  1. Fry the above in ghee & marinate chicken and hour.
  2. Cook 500 gm rice with salt & yellow colour.
  3. Add marinated chicken in rice and stir well.
  4. Add fried nuts (cashew, pista). Decorate with Silver leaf (warkh)

* For vegetarian, mixed vegetble 500 g(replacement for chicken)

DIRECTION TO COOK TANDOORI CHICKEN

  • Lime - 2 pc
  • Chicken (without skin) - 1 whole
  • Ginger & Garlic (make paste) - 4 tbsp
  • Butter - 2 tbsp
  • Easwari Tandoori Masala - 4 tbsp
  • Orange Red Colour (food gred)
  • Curd - 3 tbsp
  • Salt
  1. First apply lime, salt, ginger and garlic paste onto the chicken.
  2. Mix Easwari Tandoori Masala, curd and orange red colour (food gred colour)
  3. Marinate the chicken and keep a side for two(2) hours.
  4. Apply melted butter on the marinated chicken.
  5. Roast it in oven or microwave until it become brownish in colour.
  6. Now it is ready to serve.

DIRECTION TO COOK KASHMIR KOPTA

  • Minced Mutton - 500 gm
  • Ginger - 2 inch
  • Green Chill - 6 pcs
  • Curd - 4 tbsp
  • Easwari's Chilly Powder - 1 tsp
  • Salt - to taste
  • Easwari's Garam Masala - 5 tsp
  • Oil - (for frying)
  1. Clean and wash the mutton, put into pressure cooker with salt to cook.
  2. Grind green chilli and ginger together.
  3. Mix Easwari's Garam Masala, chilly powder, ginger, green chilly paste and cooked minced mutton together and marinate it for one hour.
  4. Heat oil. Make the mixture into small balls and fry into oil.
  5. Finally, sprinkle curd on top of it and now it is ready to serve.

DIRECTION TO COOK CAULIFLOWER MUTTON

  • Mutton - 300 gm
  • Big Onion - 6 pcs
  • Potato - 4 pcs
  • Easwari's Chilly Powder - 2 tsp
  • Cauliflower - 200 gm
  • Garlic - 1 pcs
  • Tomato - 6 pcs
  • Curd - 1 cup
  • Cinnamon - 2 inch
  • Cardamon- 2 pcs
  • Easwari' Garam Masala - 1/2 tsp
  • Ginger - 1/2 inch
  • Star Ani - 6
  • Ghee - 100 gm
  • Salt - to taste
  1. Blend ginger and garlic together.
  2. Put tomato, hot water and after a few minute, peel off the skin and cut small.
  3. Cut onion, cauliflower and potato into small pieces.
  4. Heat ghee in the pan and put cinnamon, star ani and cardamon.
  5. Add ginger and garlic paste fry well, then add onion.
  6. Add tomato and fry until it dry.
  7. Add Easwari's Chilly Powder, Garam Masala, salt, curd and fry well.
  8. Add minced mutton and water and close the pan till cook.
  9. Add potato, cauliflower and cook well.