Cooking Instructions
STOVE TOP:
FOR CHURMA & BATI TRAY: peel the Tray Lid, empty contents into a frying pan and heat from 3-5 minutes while stirring. Serve Hot. FOR DAL: Tear the pouch, empty contents into a frying pan and heat from 3-5 minutes while stirring. Serve Hot.
MICROWAVE:
FOR CHURMA & BATI TRAY: Take the Tray and peel the Lid about 2 cm and put it inside the microwave. Heat on full power for 90 second for high, remove the tray from the microwave and tear open it completely. Serve Hot.
FOR DAL: Tear the Pouch about 2 cm and put it inside the microwave. Heat on full power for 90 second for high, remove the tray from the microwave and tear open it completely. Serve Hot.
HOT WATER:
FOR CHURMA & BATI TRAY: Immerse the Tray in boiling water for 10 minutes. Open and serve hot.
FOR DAL: Immerse the Pouch in boiling water for 3-5 minutes. Open and serve hot.
Note: Bati can be used Directly with Hot Dal
Ingredients
Gatta Curry
INGREDIENTS: Curd (30%), Water (25%), Fine Gram Flour (12%), Onion (10%), Refined Oil (5%), Garlic Paste (4%), Kaju Paste (3%), Melon Paste (3%), Salt (2%), Milk Cream (1%), Red Chilli Powder (1%), Coconut Powder (1%), Ginger Paste (1%), Turmeric Powder, Cumin seed, Coriander Powder, Sugar, Kitchen King Masala, Garam Masala, Mustard Seed, Aniseed, Ajwain, Coriander Whole, Kasoori Methi, Whole Red Chilli, Asafoetida, Fruit Salt, Bay Leaf.
DAL INGREDIENTS
Water, bengal gram split, tomato, onion, pigeon peas split, refined Sunflower oil, split green gram, garlic, salt, clarified butter, ginger, corriander leaves, red chilli, mango powder, cumin seed, turmeric powder. BATI INGREDIENTS
Whole wheat flour, clarfied butter, milk, carom seed, salt.
CHURMA INGREDIENTS
Whole wheat flour, sugar, clarified butter, thickened milk, pistachio, green cardamon, almond.