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Ace Traders - an exclusive outlet for Mayil Mark

Ace traders exclusively promotes MAYIL MARK brand products that cater to the present nutritional needs of the society with enhanced taste and quality.

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08/08/2024

Sweet shankarpali are crisp, flaky, melt in the mouth fried and baked biscuits. Shankarpali is a popular festive snack from Maharashtra.

- 1.5 cups wheat flour

- ⅓ cup rava roasted rava

- ½ cup jaggery, add as required

- 1 pinch salt

- 3 to 4 tablespoons milk or add as required

- 2 tablespoon melted ghee or oil

- oil as required for deep frying

First sieve the flour with salt.

Then sieve the jaggery powder.

Melt some ghee or warm the oil in a small pan.

Add the melted ghee or warm oil to the flour-semolina-sugar mixture. First mix with a spoon.

Then with your fingers mix and make a breadcrumb like consistency.

When gathered together, the whole mixture should be able to hold itself together.

Warm the milk. Then add 1 tablespoon of the warm milk in intervals and knead to a firm tight dough.

Keep aside covered for 20 to 30 minutes for the dough to rest.

Heat oil for deep frying in a kadai or pan.

Divide the dough into two or three equal parts and roll each into a neat ball. Keep covered with a kitchen napkin so that the dough does not dry out.

Roll this ball into a disc having 5 to 7 mm thickness. Cut diamond or square shaped slices from the rolled dough.

Gently drop 6 to 8 of these rolled shankarpali pieces into the kadai or pan.

Store them in an airtight container.

03/04/2024

Dahiwali Toor dhall

Ingredients

1 Cup toor dal, soaked for 30 minutes

2 cups plain curd, whisked

1 medium-sized onion, finely chopped

2 medium-sized tomatoes, finely chopped

2 green chillies, slit

1/2 tsp turmeric powder

1 tsp cumin seeds

1/2 tsp mustard seeds

A pinch of asafoetida (hing)

1 tbsp ghee (clarified butter)

2 tbsp coriander leaves , chopped

Salt to taste

Water, as needed

1.In a pressure cooker, add the soaked toor dal with 2 cups of water, turmeric powder, and a pinch of salt. Pressure cook for 3-4 whistles or until the dal becomes soft and creamy.

2.In a separate bowl, whisk the curd until smooth and set it aside.

3.Heat ghee in a pan or kadhai over medium heat. Add cumin seeds and mustard seeds. Let them splutter.

4.Add the chopped onions and saute until they turn translucent.

5.Add the chopped tomatoes and green chillies. Cook until the tomatoes become soft and mushy.

6.Lower the heat and add the whisked curd to the pan, stirring continuously to prevent curdling.

7.Now, gently add the cooked toor dal to the curd mixture, stirring well to combine.

8.Adjust the consistency by adding water if necessary. Season with salt to taste.

9.Allow the Dahiwali Toor Dal to simmer on low heat for 5-7 minutes.

10.In a small pan, prepare the tempering by heating a teaspoon of ghee. Add asafoetida, cumin seeds, and mustard seeds. Once they splutter, pour the tempering over the simmering dal.

11.Garnish with chopped cilantro and serve hot with steamed rice or rotis.

25/03/2024

Happy holi! A healthy millet juice recipe instead of Thandai to keep us cool this summer!

Abundant in Vitamin B12, the foxtail millet is an all-rounder. It delivers amazing results for anyone looking to improve their skin and hair health, and also regulate blood flow. What’s amazing is that this preparation of foxtail millet along with coconut is wonderful for mothers-to-be and diabetics as it regulates glucose levels.

Recipe (serves 2)

Ingredients:

1 1/2 cup foxtail millet

1 1/2 cup grated coconut

Sugar to taste

1 tsp ginger paste/powder

1 tsp cloves powder

10 dates

10 cups water

Instructions:

Wash the millet and soak it for 2 hours.

Then remove the seeds of the dates and soak them too.

Now add the millet, ginger, cloves, and dates into a blender add 1 cup of water then blend into a smooth paste.

Add 5 cups of water and sieve it, then keep aside.

Add the coconut to the blender with half a cup of water and blend nicely.

Add 3 cups of water, then sieve it.

Mix everything together and add sugar to suit your taste.

14/03/2024

Gooseberry millet rice
Ingredients
Foxtail millet 1/2 cup
Amla 3 medium grated
Peanuts 3 tbsp
Mustard seeds 1 tsp
Urad dal 1 tsp
Green chili 3 to 4 slit lengthwise
Hing a small pinch
Lemon juice 1 tbsp
Salt to taste
Turmeric powder 1/2 tsp
Curry leaves a few

Instructions
Cook the millet with 3 cups of water and salt in a wide pan till done.
Once done, drain thoroughly and spread on a plate.
Heat a pan with oil.
Add the peanuts and fry till golden. Drain on a kitchen towel.
Add mustard seeds and once they pop, add the green chilies, urad dal and curry leaves.
Add turmeric and hing next and turn down the flame.
Now add grated gooseberry and mix well.
Add salt and mix.
Add the cooked millet to this and mix thoroughly.
Switch off flame and add lemon juice.
Mix well and serve warm with a side of curd.

02/03/2024

Ingredients

1 cup vermicelli / semiya

3/4 cup curd chilled

1/4 cup milk

4 whole cashews broken

1/2 teaspoon ghee or butter

coriander leaves to garnish

2 cups water

salt to taste

To Temper:

2 teaspoon oil

1 teaspoon mustard seeds

1/2 teaspoon urad dal

1 green chillies finely chopped

a small sprig curry leaves

1/2 teaspoon ginger finely chopped

Dry roast vermicelli till slightly golden. Set aside.

Boil water. Add roasted vermicelli. Let it cook for few mins. Cook until semiya becomes soft.

Drain water and set aside to cool down completely.

Fluff it with a fork when it is still warm else it will become very sticky.

Heat ghee in a tadka pan , fry cashews till golden brown, Set aside.

Heat oil in the same pan and add the ingredients listed under ‘to temper’, let it splutter, switch off.

In a wide mixing bowl put cooked semiya, add curd, milk, tadka and fried cashews along with required salt and give a quick mix.

Garnish with coriander leaves.

Serve Curd Semiya chilled!

21/02/2024

Raab is a popular summer meal addition in Gujarati and Rajasthani households. This traditional recipe uses whole grain flours to make a nutritious and healthy porridge. It is a natural home remedy for boosting immunity.

INGREDIENTS :

Chakki atta - 2 tbsp

Jaggery powder - 2 tbsp

Edible gum - 2 tsp

Ghee - 2 tsp

Dry ginger powder - a big pinch

Water - 200 ml

Step 1

Heat kadhai, add the ghee, edible gum, stir till its pop up.

Step 2

Then add the wheat flour, mix well.

Step 3

Add jaggery powder, dry ginger powder & mix well.

Step 4

Add water into it, stir till thin consistency.

Step 5

Serve hot.

14/02/2024

Pumpkin Millet Porridge

This pumpkin millet porridge makes a great breakfast or a light meal.

Ingredients

2 tablespoons coconut oil

2 teaspoons cumin seeds

2 inch piece of ginger, sliced

2 large cloves of garlic

1 cup millet porridge mix

2 teaspoons ground coriander

5 cups vegetable broth or water

1 cup of pumpkin puree (cut pumpkin into small pieces and steam for ten minutes before grinding into a fine paste)

Instructions

Heat the coconut oil in a large pot over medium heat.

Add the cumin seeds and toast for about 1 minute, stirring frequently. Next, add the ginger and garlic and sauté for another minute.

Transfer the millet porridge mix powder to the pot. Stir to coat the millet with the oil.

Next, add the coriander and salt and stir everything together.

Pour the broth / water into the pot.

Cover the pot with the lid, increase the heat to medium-high and bring the liquids to boil.

Uncover the pot and reduce the heat to low. Mix in the pumpkin puree. Cover the pot and let the porridge simmer for 15 minutes.

Give the porridge a stir to ensure that it doesn’t scorch at the bottom of the pot. Cover the pot and cook for 10 minutes more.

The porridge might look runny when you first uncover the pot. Give everything a stir and the porridge should look thicker.

If it still looks watery, cook the porridge on high heat another 5 minutes.

Then, let the porridge cool, uncovered, for 10 minutes. The porridge thickens as it cools.

Serve the millet porridge in bowls.

24/01/2024

ACHARI PANEER MILLET PULAO

1 cup kodo millet
3 cups water
1 medium onion, finely chopped
4-6 cloves of garlic, minced
1 tsp ginger paste
1-2 green chillis chopped
2-3 tbsp mango pickle or pickle of your choice
1 cup of paneer, cut into small cubes
1 cup mixed vegetables (carrot, peas, beans, small potato)
8-10 cashew nuts chopped into chunks
1 tbsp raisin
1 tbsp oil
1 tbsp ghee (clarified butter)
1¼ – 1½ tsp salt
¼ tsp asafoetida
½ -1 tsp red chilli powder depending on how hot the pickle is
¼ tsp turmeric powder (haldi)
4-6 peppercorns
1-2 one inch cinnamon sticks
4-6 cloves
3-4 whole cardamom pods
½ tsp mustard seeds
1 tsp cumin seeds
½ cup chopped mint

- Wash the kodo millet. Let it soak in 3 cups of water till you get the paneer and vegetables ready.
- Prepare the vegetables you are going to use.
- Heat oil and ghee in a cooker over medium heat.
- When its hot add cinnamon sticks, peppercorns, cloves, cardamom.
- Then add the mustard and cumin seeds.
- Add chopped onions and saute till a bit soft.
- Add the paneer and chopped chilli. Lower the heat and let the paneer brown a bit.
- Turn the pieces and let the other side become light brown.
- Add garlic and ginger paste and mix.
- Add cashew nuts, raisins, mint and asafoetida. Stir fry for a few seconds.
- Add turmeric powder, red chilli powder and the pickle. Mix.
- Add the vegetables and kodo millet along with the water.
- Add salt and mix well.
- Cover the cooker and let the mixture simmer over low heat for few minutes before pressure cooking for 2 or 3 whistles. This will take about 20-25 minutes.

Serve the pulao along with some plain yogurt

06/01/2024

🌟

06/12/2023

Besan Paratha

A protein packed quick meal, with our bajji bonda mix adding a twist to regular parathas!

2-3 servings

Bajji bonda mix 1.5 cup roasted in a little oil
1.5 cup Wheat flour
Cumin seeds and fennel seeds 1/4 teasp
Carom seeds 1/4 teasp
Coriander seeds 1/4 teasp optional
Chopped coriander optional
Chopped mint leaves optional
Red chilli powder/flakes 1/2 teasp
Salt to taste
as needed Oil/ghee
Ginger garlic paste 1/2 teasp
Finely chopped onion optional
Garam masala 1/4 teasp

Add all the ingredients and ghee/oil. Mix well. Add wheat flour and mix. Make a soft dough. Cover and set aside for 10 minutes.

Roll the paratha. Roast well on a preheated tawa with ghee/oil. It's ready. Serve with sweet and sour chutney/garlic chutney/ pickle /raita.

03/10/2023

Millet smoothie to kickstart a good day!
Barnyard millet ¼ cup

Water 3/4 cup

Cocoa powder 2 tsp.

Soft dates 3

Chia seeds 1 tsp.

Milk 300 ml

Peanut butter 1 tsp.

DIRECTIONS

- Soak the barnyard millet in water for a couple of hours.

Note: Water added shall be 3 times the amount of millet added (1/4 cup barnyard millet+ ¾ cup water)

- In a pan, add water and soaked barnyard millet, and let that cook.

- Cover it with a lid in between and keep regular checks until properly cooked.

- In a blender, add milk, cooked barnyard millet, unsweetened cocoa powder, chia seeds, soft dates, and peanut butter. Pour some more milk on top of it.

- Blend it well.

Transfer the smoothie into a serving glass jar, and top it off with some chia seeds.

05/09/2023

250 to 300 grams Paneer – chopped in 1.5 to 2 cm cubes
▢4 tablespoons bajji bonda mix
▢¼ teaspoon carom seeds (ajwain)
▢¼ teaspoon turmeric powder
▢¼ teaspoon Garam Masala
▢½ teaspoon kashmiri red chilli powder
▢1 teaspoon lemon juice
▢1.5 teaspoons Ginger Garlic Paste
▢2 tablespoons water
▢salt as per taste
▢3 tablespoons oil for shallow frying
▢chaat masala as required for sprinkling

Preparation

- Slice paneer in slightly thick cubes.
- In a mixing bowl add all ingredients except oil, paneer cubes, chaat masala, coriander and mint leaves.
- Mix every thing very well with a spoon or wired whisk to a smooth batter mixture without any lumps.
- Now add the paneer cubes. Toss the bowl and gently mix the paneer cubes with the marinade, so that the paneer cubes do not break.
- Cover the bowl and allow to marinate for 30 minutes at room temperature. If keeping for longer time, then refrigerate.

Making Paneer Amritsari

- Now heat 3 tablespoons of oil in a thick bottomed tawa/skillet or a frying pan. When the oil becomes hot, place a small paneer cube.

- This is just to check if the paneer does not stick to the pan and the hotness of the oil.
The oil has to be medium hot. Do use a well seasoned pan while frying, or else the paneer cubes will stick to the pan.
- Now coat the marination well on the cubes and place them on the tawa.
- When the base becomes crisp and golden, flip and fry the other side.
- Flip a couple of times and fry till both sides are crisp, golden and evenly cooked.
- However, don't fry for a long time, as then the paneer cubes will get dense. Keep on regulating the flame from low to medium while frying.
- Remove the fried paneer cubes and drain them on kitchen paper towels.
- Serve Paneer Amritsari hot sprinkled with some chaat masala powder and a mint or coriander leaves garnish.
- Accompany mint chutney, tamarind chutney or a mint raita by the side.

Address

76/11, Shree Lakshmi Venkateshwara Complex, Elephant Rock Road, 3rd Block Jayanagar
Bangalore
560011

Opening Hours

Monday	10am - 8pm
Wednesday	10am - 8pm
Thursday	10am - 8pm
Friday	10am - 8pm
Saturday	10am - 8pm
Sunday	10am - 8pm

Telephone

+919481084910

Website

http://mayilmarksambaravai.com/

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