Ready To Cook

Adai Mix

Adai Mix 200g - B1G1 - front

Preparation
Step 1: Take 25g of Aachi Adai Mix, add 40ml of water and mix well. Step 2: Keep aside for 15 minutes. Step 3: Prepare Adai in a dosa pan. Serve hot with chutney. (To enhance the taste, fry curry leaves, sliced onion and sliced coconut pieces in gingelly oil and mix well with Adai Mix).
Ingredients
Green Lentil, Red Lentil, Black Lentil, Bengal Lentil, Rice, Red Chilli Powder, Black Pepper, Cumin, Fenugreek and Salt.
Available Sizes
200g
Shelf Life
24 Months

Badam Drink Mix

Badam Drink Mix 200g - B1G1 - front

Preparation
Step1: To a cup (240ml) of hot or cold milk, add 36g (21/2 tbsp.) of Badam Drink Mix. Step2: Stir until completely dissolved. Step3: Serve hot or cold.
Ingredients
Sugar, Milk Solids, Maltodextrin, Almond, Cashew nut and Cardamom.
CONTAINS PERMITTED NATURAL COLORS E100(i) AND ADDED ALMOND AND SAFFRON FLAVOUR (NATURAL AND NATURE IDENTICAL FLAVOURING SUBSTANCES)
Available Sizes
200g
Shelf Life
24 Months

Chana Sattu Mix

Chana Sattu Mix 200g - B1G1 - front

Preparation
Step 1: Add a tablespoon of Aachi ChanaSattu Mix in a glass of water (200ml) Stir well. Step 2: Add salt (or sugar) to taste. Step 3: Mix well and serve.4For enhanced taste, lemon juice / a pinch of cumin powder can be added.
Ingredients
Wheat flour and Bengal Gram.
Available Sizes
200g,500g
Shelf Life
24 Months

GulabJamun Mix

Gulab Jamun Mix 200g - B1G1 - front

Preparation
Step 1: Add 1/2 measure of water to 1 portion of measured mix and mix gently for a smooth lump free dough, Set aside for 5-7 minutes. Step 2:Make small balls (for 200g mix – 45-50 balls). Step 3: Deep fry in Oil / Ghee in low flame. until deep golden brown and drop the same in the sugar syrup. Soak till the jamun absorbs the sugar syrup (30 minutes) completely and serve. Sugar Syrup: Measure 800g of sugar (for 200g Jamun mix) and mix with equal quantities of water, boil for 15 minutes. Add rose essense or cardamom powder if desired.
Ingredients
Refined wheat flour, Milk solids, Edible vegetable fat – Interesterified vegetable fat, Maltodextrin, Raising agent (E500(ii)) – Sodium bicarbonate and Acidity Regulator (E296) – Malic acid.
Available Sizes
200g
Shelf Life
24 Months

Diet Idly Mix

Diet Idli Mix 200g - B1G1 - back

Preparation
Step 1: Mix contents of the pack (200g) in 200ml of water and 100g of curd. Stir to a smooth batter and set aside for 15 minutes. Step 2: Pour a ladleful of butter in oil greased Idly moudls. Steam cook for 10 minutes on medium to hign Flame. Cover and steam on high heat. Step 3: Serve hot with suitable Chutney.
Ingredients
Wheat Semolina, Black Lentils, Flax Seeds, Fenugreek, Salt, Raising agent E500 (ii) – Sodium bicarbonate and Acidity Regulator E296 – Malic acid.
Available Sizes
200g
Shelf Life
24 Months

Jalebi Mix

Jalebi Mix 200g - B1G1 - Front

Preparation
Step1: Mix 110ml of water, 3ml rose water to 100g Aachi Jalebi Mix until thick consistency. Step 2 : Heat 500ml oil in a deep frying pan. Squeeze the thick mix into the hot oil in circular motion to make jalebis. Step 3: Drop the fried jalebis immediately into the prepared sugar syrup and soak them for 2 minutes Serve Hot delicious Jalebis. Sugar Syrup: Mix 200g sugar in 150ml water and allow it to boil for 5-10 minutes.
Ingredients
Refined Wheat Flour, Edible Vegetable fat – Interesterified Vegetable fat, Milk Solids, Maltodextrin and Acidity Regulator (E330) – Citric acid.
CONTAINS PERMITTED NATURAL COLOUR E100(i) – CURCUMIN
Available Sizes
200g
Shelf Life
24 Months

Masala Vada Mix

Masala Vada Mix 200g - B1G1 - front

Preparation
Step 1: Mix ½ cup of water with 1 cup of Aachi Masala Vada mix. Add 1 no. of chopped onion, a small piece of Ginger and 1 sprig of curry leaves. Mix well and keep aside for 10 minutes. Step 2: Make small balls and then flatten it. Heat oil in a pan and deep fry the flat shaped vada until it turns to a golden brown. Step 3: Serve hot with desired chutney.
Ingredients
Bengal Lentil, Rice Flour, Salt, Fennel, Raising Agent (E500(ii)) – Sodium bicarbonate and Acidity regulator (E296) – Malic acid.
Available Sizes
200g
Shelf Life
24 Months

Millet Dosa Mix

Millet Dosa Mix 200g - B1G1 - front

Preparation
Step 1: Mix the contents of the pack (200g) in 360 ml of water. Stir to smooth batter and set aside for 15 minutes. Step 2: Heat a dosatawa, Pour a ladle full of the above batter in a circular fashion from the periphery to the centre. Sprinkle cooking oil, Cook and remove from tawa. Step 3: Serve hot with suitable chutney.
Ingredients
Black Lentils, Semolina, Rice flour, Oats flour, Little millet, Salt, Dried Coriander Leaves, Raising agent (E500 (ii)) – Sodium bicarbonate and Aciditiy regulator (E296) Malic acid.
Available Sizes
200g
Shelf Life
24 Months

Millet Idli Mix

Millet Idli Mix 200g - B1G1 - front

Preparation
Step1: Mix 200g of Millet Idli Mix in 200ml of water and 100g of curd. Stir to a smooth batter and set aside for 15 minutes. Step2: Grease the idli moulds with oil and Pour a ladleful of batter into the Idlimoulds and Steam for 10-15 minutes. Step3: Serve steamed hot Idly with hot sambar and chutney.
Ingredients
Black Lentils, Semolina, Rice flour, Little Millet, Pearl Millet, Corn, Salt, Raising agent (E500 (ii)) – Sodium bicarbonate and Acidity regulator (E 296) Malic acid.
Available Sizes
200g
Shelf Life
24 Months

Murrukku Mix

Murrukku Mix 200g - B1G1 - front

Preparation
Step1: Take 200g of Aachi Murukku Mix and add 4 – 5g of Aachi ghee, 1g of black Sesame Seeds and 1g of Jeera (optional) and add required water to the mix to prepare a soft dough. Step2: Divide the dough to equal parts. Now grease the murukku press and feed with the divided dough. Step3: Heat oil in kadai (when a small portion of dough is dropped into the oil, the dough should immediately pop to the surface of the oil, which indicates that the oil is heated perfectly). Press the dough with the required die provided with the press and fry till the colour changes to golden brown. Filter oil. Now tasty Aachi Murukku is ready to serve.
Ingredients
Rice Flour, Black Lentil, Roasted Bengal Lentil, Salt, Compounded Asafoetida and Red Chilli Powder.
Available Sizes
200g
Shelf Life
24 Months

Palada Payasam Mix

Palada Payasam 200g - B1G1 - front

Preparation
Step 1: Mix 200g of Aachi PaladaPayasam Mix in 1 Litre hot milk. Step 2: Boil in heavy bottom pan and cook in medium flame for 7-8 minutes. Step 3: Aachi PaladaPayasam is ready to serve.
Ingredients
Sugar, Rice, Milk Solids, Coconut milk powder and Cardamom.
Available Sizes
200g
Shelf Life
24 Months

Pesarattu Mix

Pesarattu Mix 200g - B1G1 - front

Preparation
Step1: Take 200g Aachi Pesarattu Mix in a bowl, add 400ml of water, mix well and keep aside for 5 minutes. Step2: Place the pan in the flame and grease it. Spread the batter from the centre to the periphery, pour oil on the sides and centre. Cook both the sides till crisp and brown. Step3: Serve hot with suitable chutney.
Ingredients
Green gram, Rice, Corn flour, Green Chilli powder, Dry Ginger powder, Salt, Raising agent (E500 (ii)) – Sodium bicarbonate and Cumin.
Available Sizes
200g
Shelf Life
24 Months

Ragi Dosa Mix

Ragi Dosa Mix 200g - B1G1 - front

Preparation
Step 1: Take 1 cup of Aachi RagiDosa mix and 1 ½ cup of water. Mix well and allow the batter to stand for 2 minutes. Step 2: Heat the dosatava and pour one ladle full of batter on the dosatava. Pour 1 tsp of oil and roast on both sides on medium flame. Step 3: Serve hot with sambar or coconut chutney.
Ingredients
Ragi, Semolina, Sago, Salt and Red Chilli powder.
Available Sizes
200g
Shelf Life
24 Months

Ragi Idli Mix

Ragi Idli Mix 200g - B1G1 - front

Preparation
Step 1: Heat Idly cooker with water and grease the Idly moulds with oil. aStep 2: Take 1 cup (200g) of Aachi Ragi Idly mix and 1 cup (340ml) of curd and 100ml Water. Mix well and allow it to stand for 2 minutes. aStep 3: Pour this mix into idly moulds and steam till it is done. Serve hot with suitable chutney.
Ingredients
Semolina, Ragi, Bengal Lentil, Salt, Cashew nut, Raising agent (E500 (ii)) – Sodium bicarbonate, Mustard, Compounded Asafoetida, Fenugreek and Acidity Regulator (E330) – Citric acid.
Available Sizes
200g
Shelf Life
24 Months

Rava Dosa Mix

Rava Dosa Mix 200g - B1G1 - front

Preparation
Step1: Soak 200g of RavaDosa Mix in 500 ml of water for 5-10 minutes add 1 table spoon of chopped onion, 2 green chillies and a sprinkle curry leaves & soak it for 5 min. Step2: Heat a dosatawa, pour a ladle full of the above batter in a circular fashion from the periphery to the centre. Sprinkle cooking oil, cook and remove from the dosatawa. Step3: Serve the Hot RavaDosas with suitable chutney.
Ingredients
Semolina, Rice flour, Salt, Cumin, Black Pepper, Raising Agent (E500 (ii) ) – Sodium bicarbonate and Acidity Regulator (E296) – Malic acid.
Available Sizes
200g,500g,1kg
Shelf Life
24 Months

Rava Idli Mix

Rava idli Mix 200g - B1G1 - front

Preparation
Step 1: To 200g of Aachi RavaIdli Mix add 200g of thick curd and 100ml of water. Mix to batter consistency. Keep the batter aside for 10 minutes. Step 2: Grease the idlimoulds with oil. Pour a ladle full of batter into the idlimoulds and steam for 10-15 minutes. Step 3: Tasty hot Aachi RavaIdli is ready to serve. 4 For enhanced taste add Curry Leaves.
Ingredients
Semolina, Edible Vegetable fat – Interesteritied Vegetable Fat, Cashew Nuts, Bengal Lentils, Salt, Raising agent (E500(ii)) – Sodium bicarbonate, Ginger, Green chilli, Mustard, Acidity Regulator (E296) – Malic acid and Compounded Asafoetida.
Available Sizes
200g,500g,1kg
Shelf Life
24 Months

Rava Kesari Mix

Rava kesari Mix 200g - B1G1 - Front

Preparation
Step 1: Take 2 cups of RavaKesari Mix and add 2 cups of water, Mix well. Step 2: Heat the mixture on medium flame for 5-7 minutes with constant stirring. Add 3 tbsp of clarified butter and mix properly. Step 3: Hot Aachi RavaKesari is ready to serve.
Ingredients
Sugar, Semolina, Edible Vegetable fat – Interesterified Vegetable fat, Cashew, Raisins and Green Cardamom.
CONTAINS PERMITTED NATURAL COLOUR (E160c) – Paprika.
Available Sizes
200g
Shelf Life
24 Months

Rava Upma Mix

Rava Upma Mix 200g - B1G1 - front

Preparation
Step1: Add 200g of Aachi RavaUpma Mix to 500ml of boiling water, along with 2 tbsp ghee. Step2: Simmer for 5 minutes stirring occasionally, Garnish with chopped coriander leaves.
Step3: Serve hot RavaUpma with suitable chutney. 8 For Kichidi, add boil Carrots, Peas & Cauliflower with a pinch of Turmeric along with water before adding Aachi RavaUpma mix.
Ingredients
Wheat Semolina, Edible Vegetable fat – Interesterified Vegetable fat, Salt, Compounded Asafoetida, Bengal Lentils, Black Lentils, Mustard, Ginger, Green Chilli, Cashew Nuts and Raising agent E500(ii) – Sodium bicarbonate.
CONTAINS PERMITTED NATURAL COLOUR (E160c) – Paprika.
Available Sizes
200g,500g,1kg
Shelf Life
24 Months

Rice Dosa Mix

Rice Dosa Mix 200g - B1G1 - front

Preparation
Step 1 : Add 200g of Aachi Rice Dosa Mix to 400ml of water and 60g of sour curd to form batter. keep aside for 5-10 mins. Step 2 : Spread batter on hot tava at medium flame. Add 1tsp of oil to the sides. Cook till golden brown on medium flame.
Step 3 : Serve hot with coconut / tomato chutney.
Ingredients
Rice, Black Lentil, Edible Vegetable Fat – Interesterified Vegetable Fat, Fenugreek, Salt, Raising agent (E500(ii)) – Sodium bicarbonate, Acidity Regulator (E296) – Malic acid
Available Sizes
200g,500g,1kg
Shelf Life
24 Months

Rice Idli Mix

Rice Idli Mix 200g - B1G1 - front

Preparation
Step 1: Add 200g of Aachi Rice Idli Mix to 300 ml of water and 120g of sour curd to form batter. Keep aside for 5-10 mins. Step 2: Steam batter in idly cooker or vessel for 10 minutes on medium to high flame. Step 3: Serve hot with Coconut / Tomato Chutney.
Ingredients
Rice, Black Lentil, Fenugreek, Salt, Raising agent (E500(ii)) – Sodium bicarbonate , Acidity Regulator (E296) – Malic acid.
Available Sizes
200g,500g,1kg
Shelf Life
24 Months

Rice Pongal Mix

Rice Pongal Mix 200g - B1G1 - front

Preparation
Step 1: Add 6 tbsp of ghee and transfer 200g of Aachi Rice Pongal mix into a pressure cooker and sauté for about a minute. Step 2: Mix 600ml water and pressure it for 5 whistles. Step 3: Hot tasty Rice Pongal is ready to serve with Sambar and Chutney. 4 For enhanced taste add Curry Leaves.
Ingredients
Rice, Moong Dal, Cashew Nut, Edible Vegetable Fat- Interesterified Vegetable fat, Salt, Black Pepper and Cumin.
Available Sizes
200g
Shelf Life
24 Months

Vada Mix

Vada Mix 200g - B1G1 - front

Preparation
Step 1: Take 200g of Aachi Vada Mix and add equal quantity of water in it. Mix into a smooth batter and keep aside for 8-10 minutes. Step 2: Add 1 finely chopped onion, 2 green chillies, small piece of ginger and curry leaves to the batter. Flatten a small quantity of the batter on a banana leaf or wet palm and make a hole at the centre. Step 3: Deep fry the vadas until they turn golden brown. Serve hot with sambar and coconut chutney.
Ingredients
Black Lentil, Rice, Edible Vegetable Fat – Interesterified Vegetable fat, Salt, Black Pepper, Raising Agent (E500(ii)) – Sodium bicarbonate and Acidity Regulator (E296) – Malic Acid.
Available Sizes
200g
Shelf Life
24 Months

Vermicelli Payasam Mix

Vermicelli Payasam Mix 200g - B1G1 - front

Preparation
Step 1: Mix 200g of Aachi Vermicelli Payasam Mix in 1 Litre hot milk. Step 2: Boil in heavy bottom pan and cook in medium flame for 7-8 minutes. Step 3: Aachi Vermicelli Payasam is ready to serve.
Ingredients
Sugar, Vermicelli, Milk Solids, Cashew, Raisin and Cardamom.
Available Sizes
200g
Shelf Life
24 Months