Our Chef2020-08-25T11:21:30+00:00

Our chef’s special recipes

Delighting the Taste Buds

Explore a variety of cooking with Ramsons Dairy Products

Prepare these delicious treats for your family with Ramsoms products like Ghee, Butter, Dahi, Paneer & Milk
Enjoy the wholesome taste, purity and the legacy of centuries old recipes
curated by our master chef, simplified for modern day cooking and Indian food palate

Besan Ke Ladoo

Ingredients

  • 2 Cups gram flour
  • 1/2 cup ghee
  • 3/4 cup sugar, powdered
  • 1/4 tsp green cardamom, powdered
  • for garnishing almonds, blanched
  • for garnishing pistachios, blanched

Recipe

  • In a kadahi (wok), melt the ghee and add the gram flour. Stir-fry over low heat. It takes about 30 minutes for the flour to get cooked through and it gets a pasty look when done.
  • The color should be a light brown. Shut off the heat and leave the mixture to cool completely. If it does not cool entirely, it becomes moist when sugar is added.
  • Add the sugar and cardamom and mix well by rubbing it with your open palm against the base of the bowl. Rub till blended thoroughly.
  • Shape into tight, hard balls, pressing hard at every stage. At the final stage, keep it pressed a little longer, so that the surface becomes smooth.
  • Decorate the top of each ball with almonds and pistachios. Serve.
  • These ladoos can be stored for almost 4-6 weeks in an airtight jar.

Preparation Time

  • 40 minutes

Dal Makhani

Ingredients

  • 2 Cups Sabut urad dal
  • 8 cups Water
  • 2 tbsp Salt
  • 1 tbsp Ginger, sliced
  • 2 tbsp Butter
  • 1 tbsp Oil
  • 2 tsp Jeera
  • 1 tsp Kasoori meethi
  • 2 cups Tomato puree
  • 1 tsp Chilli powder
  • 1 tsp Sugar
  • 1/2 cups Cream
  • For garnishing Green chillies (slit lengthwise)

Recipe

  • To the dal, add water, 1 Tbsp salt and ginger. Cook until dal becomes tender.
  • In a heavy based pan, heat butter and oil. Add jeera and kasoori methi. When they b egin to splutter, add tomato puree, remaining salt, chilli powder and sugar.
  • Stir-fry over high flame, till the oil separates.
  • Add cooked dal and bring to boil. The consistency should be such that the dal should move around freely when stirred, otherwise add a little water.
  • Leave to simmer, uncovered, till well blended. Stir-in cream and once it gets heated , serve immediately, garnished with green chillies

Preparation Time

  • 60 minutes

Dahi Ke Kabab

Ingredients

  • 1 1/2 Cup hung yogurt
  • 1/4 cup besan (chick pea flour)
  • 1 tbsp coriander leaves, finely chopped
  • 1 tsp green chillies, finely chopped
  • 2 tbsp onions, finely chopped
  • 1 tsp salt
  • 1 tsp cumin seeds (powdered), roasted
  • for frying oil/ghee

Recipe

  • Mix all the ingredients except the ghee, and chill for an hour.
  • Shape the mixture into flat rounds (like tikkis) and pan fry over medium heat till brown on both sides.
  • The kebabs are quite soft, so you have to handle them carefully.
  • Serve hot with green chutney.

Preparation Time

  • 30 minutes

Pav Bhaji

Ingredients

  • 1 tsp oil
  • 4 cubes large butter, finely chopped
  • 1 cup onion, chopped
  • 1 tsp ginger-garlic paste
  • 1/2 cup lauki, chopped
  • 1/2 cup capsicum, chopped
  • 1 cup potatoes, chopped
  • 1/2 cup beetroot, chopped
  • 2 tsp salt
  • 1 tsp chili powder
  • 3 tsp pav bhaji masala
  • 1 tsp red chili powder
  • 1/2 cup tomato puree
  • 1 cube butter
  • 1 bunch coriander leaves
  • For Pav:
    • Butter
    • Pav
    • Pav bhaji masala

Recipe

  • Heat oil in a pan. Add cubes of butter along with onion.
  • Saute till golden brown and then add ginger garlic paste. Mix well.
  • Now add chopped lauki along with coriander and mix well, followed by a cup of chopped potatoes. Mix and mash well together.
  • Add chopped beetroot, salt, chilli powder and pav bhaji masala to the mashed mixture. Mix well.
  • Now add the tomato puree.
  • Mix the tomato puree thoroughly and then add butter followed by coriander
  • leaves to the cooked bhaaji. Mix thoroughly.

Preparation Time

  • 40 minutes

Malai Paneer

Ingredients

  • 400 gm paneer
  • 1 tbsp ginger-garlic paste
  • 1 cup cashew , soaked overnight
  • 4 tomatoes
  • 100 ml low fat cream
  • 2 tbsp Olive-pomace oil
  • 1 tbsp butter

Recipe

  • Wash the paneer with water and cut into bit size cubes. Keep aside.
  • In a mixer, purée tomatoes and soaked cashew nuts together.
  • Put a deep pan on medium heat. Add oil and butter.
  • When the oil is hot, add bay leaves, ginger garlic paste, turmeric and paprika powder. Mix well and Sauté for a minute.
  • Add in the tomato-cashew nut purée, ketchup and salt and sugar. Mix and sauté for 5 mins.
  • Add water to the mixer jar used for making the tomato-cashew purée. Swirl it around and add to the pot. Mix well and let the gravy come to a boil.
  • Beat the cream in a jar so that there are no lumps and add to the gravy. Mix well.
  • Add paneer cubes, vinegar and garam masala. Mix well and cook covered till there is a boil.
  • Check for seasoning and add more salt, paprika or garam masala as required.
  • Serve hot with paratha or rice.

Preparation Time

  • 40 minutes

Punjabi Sarson Da Saag

Ingredients

  • 4 Bunch Mustard leaves
  • 1 1/2 Bunch Spinach
  • 1 Bunch Bathua (pigweed)
  • 1.5 Tbsp Makki ka Atta
  • 3 tsp Jaggery, grated
  • 1 inch piece Ginger

Recipe

  • Clean and wash the mustard leaves, spinach and bathua separately in running water.
  • Roughly shred leaves and finely slice stems. Discard the hard stems.
  • Remove and discard the stems and wash green chillies and chop them finely.
  • Scrape, wash and roughly cut half of the ginger, cut the rest into very fine juliennes.
  • Peel, wash and chop onions and garlic finely.
  • Put the mustard leaves, spinach, bathua and green chillies in a heavy bottomed pan, add chopped ginger, salt and water.
  • Bring to a boil and simmer until tender (do not cover).
  • Remove, drain and reserve the excess liquid if any.
  • Put the drained leaves in a blender and make a coarse puree.
  • Transfer the puree to the heavy bottomed pan add makki-ka -atta, red chilli powder, remaining chopped green chillies and grated jaggery. Mix well.
  • Return to heat and add the reserved liquid.
  • Simmer, stirring occasionally, for 30 minutes. Adjust the seasoning.

Preparation Time

  • 50 minutes

Gajar Ka Halwa

Ingredients

  • 1 Kg carrot
  • 1 1/2 litre milk
  • 8 Green cardamoms
  • 5-7 tbsp ghee
  • 5-7 tbsp sugar
  • 2 tbsp raisins
  • 1 tbsp almonds, shredded
  • 2 tbsp dates, chopped

Recipe

  • Peel and grate the carrots.
  • Simmer in milk with the cardamom until liquid evaporates.
  • Heat ghee in a heavy pan and add the carrot mixture.
  • Cook over a gentle flame for 10-15 minutes.
  • Stir in sugar and continue cooking until the halwa turns deep reddish color.
  • Stir in dried fruit and serve.

Preparation Time

  • 60 minutes

Butter Chicken

Ingredients

  • 400 gms raw chicken
  • For the Marinade:
    • 2 tsp red chilli powder
    • 2 tsp ginger and garlic paste
    • 2 tsp salt
    • 2 tsp lemon juice
    • 1 cup curd
    • 1/2 tsp garam masala
    • 1 tsp kasuri methi
    • 2 tsp mustard oil , pureed
  • For Gravy :
    • 2 tsp oil
    • 2 to taste butter cubes
    • 3 gram Cloves
    • 1 Cinnamon sticks, sliced
    • 1 tsp Mace
    • 7 Cardamom
    • 4 Tomatoes, chopped
    • 1 tsp garlic
    • 1 tsp ginger
    • 2 butter cubes
    • 1 tsp ginger garlic paste
    • 1 1/2 tsp red chilli powder
    • 1 tsp kasuri methi
    • 2 tsp honey
    • 1 green chilli
    • 2 tsp cardamom powder
    • 1 tbsp cream

Recipe

  • For marination:
    • In a mixing bowl, put raw chicken pieces and add salt, red chilli powder, ginger garlic paste and lemon juice. Mix well.
    • Refrigerate for about 15-20 minutes.
    • Now add curd to the refrigerated mix. Followed by salt, ginger garlic paste, red chilli powder, garam masala, kasuri methi and mustard oil. Mix well and refrigerate again for an hour.
    • Roast the marinated chicken in an oven for about 30 minutes until it is three-fourth done.
  • Prepare the chicken gravy:
    • Heat 2 tsp of oil in a pan with butter.
    • Add cloves, cinnamon stick, mace and cardamom. Saute and then add chopped tomatoes, garlic and ginger. Mix well and then grind well.
    • In another pan, heat another two cubes of butter, along with ginger garlic paste.
    • Add the tomato puree made from the mixture. Now add red chilli powder, kasuri methi, honey and finally the roasted chicken pieces. Let it simmer.
    • Add green chilli, cardamom powder and cream. Mix well.
    • Serve with a spoonful of cream over.

Preparation Time

  • 50 minutes