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Tomato Rice

Tomato Rice Recipe

Tomato Rice is also an all-time favourite that is almost synonymous with south Indian food! A delicious Rice recipe made in southern part of India.

    • 2 Cups of cooked rice Basmati Rice
    • 1 onion sliced
    • 2 chopped tomatoes
    • 1/2 cup cauliflower
    • 1 Tbsp oil
    • 2 bay leaves
    • 1 Tbsp ginger garlic paste
    • 1 Tsp garam masala powder
    • 1 Tsp red chilli powder
    • Salt as per requirement
    • 1/2 cup coriander leaves

For The Garnish:

  • coriander leaves
  • Take a pan heat oil. Then add bay leaves & ginger garlic paste. Stir well for sometime.
  • Now add sliced onion & cook for 2 mins while sauté it until they turn a bit soft.
  • Add tomatoes & cauliflower to pan it & cook them for 5- 10mins on low heat.
  • After the tomatoes turn soft & become cooked perfectly sprinkle garam masala, red chili powder & salt. Mix them well.
  • Sprinkle coriander leaves. Next add in rice & mix them well.
  • Cook on low heat for 5mins & Stir properly.Switch off heat & close pan with a lid.
  • Tomato rice is ready to serve.You can eat it with curd or raita.

Jain International Women Event – 2016

JIWO Event – Vadodara 2016

An event named JIWO was organized last week at JIWO bhavan which is at sayajigunj.It was completely about health awareness programme on weight loss which was organized by JIWO and sponsored by laxmi toor dal.
JIWO event that is jain international women event was well organized with elder ladies in the committee and all the ladies having very helpful nature.There was also a small quiz competition held and prizes were distributed to the winners of this quiz competition
Laxmi Toor Dal, a believer of good quality and taste sponsored the gifts for the JIWO event. With high quality, consistent taste and nutritional richness of its products, the company has garnered immense customer loyalty over the years, while making Laxmi Toor Dal a household name.

Cooking Competition – Vadodara 2016

Cooking Competition – Vadodara 2016

Mirchi Naree-in-Saree was an event organized for all the lovely ladies of vadodara at surya palace.It was a cooking competition which was held and many city based ladies participated and showed their culinary skills.

All the lovely ladies who participated in this event had a great time and an enriching experience.Laxmi toor dals, a believer of good quality and great taste sponsored the gifts which were presented to the winners of the cooking event.
The gift sponsors,laxmi toor dal has engraved its name on the Indian platter. Rooted to Vasad,Gujarat, a town recognised as the leading toor dal processing centre in the world. Laxmi toor dal aims to serve the best quality products.


Art Of Cooking 1 – Ahmedabad 2016

Art Of Cooking 1 – Ahmedabad 2016

ART OF COOKING HUB,a cooking competition cum workshop was held in the month of January in Ahmedabad city.Many cooking enthusiasts indulged in this competition and showcased their culinary skills. Laxmi toor dal was the gift sponsorer of the event which witnessed celebrity chefs Aashish singh and Ripu Daman Handa from masterchefs and also Gujarat’s famous cooking expert Shivani Mehta who judged the competition.
Powered by Stallion Cucine and presented by khodal masala the event was a big success and active participation by the people made the event more fun and worth.Talking about laxmi toor dal,the company always aimed at serving quality products.

Punjabi Phirni

Punjabi Phirni

Phirni is a wonderful, creamy dessert made with ground rice combined with milk, cream, sugar and some saffron strands for flavouring.

    Other ingredients:
  • a few Kesar
  • 1 ltr Milk
  • 4 tbsp long grained Basmati Rice
  • 6 tbsp sugar

For The Garnish:

  • a few chopped Badam
  • a few Chopped Pista
  • Kesar
  • Method:
    • Dry roast the Kesar in a pan for 20 seconds. Add 2 tbsp of milk and keep aside.
    • Soak basmati rice in water for about 1 hour.
    • Drain, wash and drain again. Pat dry on an absorbent kitchen towel and blend in a mixer to a coarse powder.
    • Add ½ cup of milk and mix well to make a paste.
    • Boil the rest of the milk and gently stir in the rice paste.
    • Cook for about 15 minutes on a low flame, while stirring continuously.
    • Add the sugar and kesar mixture and simmer for a few minutes.Refrigerate for at least 2 hour.
    • Serve chilled garnished with almonds, pista and kesar.

    Mushroom Kofta In Tomato Gravy

    Mushroom kofta in tomato gravy

    Mushrooms in Tomato Gravy is a delicious Indian recipe served as a Curries. Find the complete instructions on
    • Finely chopped Palak
    • Finely chopped garlic
    • 1 cup crushed cottage cheese
    • 7 big tomatoes
    • 4 sticks cinnamon
    • 2 tsp garlic paste
    • 2 tsp ginger paste
    • 4 green chillies
    • 1 tsp black peppercorns
    • 1 cup of cashew nuts
    • 1/2 tbsp wheat flour
    • 1 tsp jeera powder
    • A pinch of cinnamon powder
    • 1/2 cup of cream
    • 1 tsp chilli powder
    • 2 tbsp desi ghee
    • For the filling:
    • 2 tsp ginger paste
    • 1 cup white button mushrooms
    • 10 finely chopped green chillies
    • 1 tbsp lemon juice
    • 2 tsp honey
    • Cooking oil
    • salt to taste
    • water as required
    • Wash and Cut palak leaves. take pan and heat oil, add garlic, palak and salt.
    • Add paneer, corn flour, wheat flour and salt. mix it with Palak and make dough. flatten the dough and make small koftas.
    • For the filling:
    • Take oil in a pan, add ginger paste, green chillies, finely chopped white button mushrooms and salt. saute and remove from fire.
    • Add lemon juice and honey and mix well.
    • Now put the filling inside the koftas, seal the edges and fry them.
    • For the filling:
    • Chop the green chillies. cut the tomatoes into quarters.
    • Take desi ghee in a pan, add cinnamon, garlic paste, ginger paste, black pepper corns, tomatoes and salt and saute.
    • Now add water and leave it to simmer. once the puree is completely cooked, leave it to cool and extract the juice.
    • Take oil in a pan, fry cashew nuts. mix them with cold water and grind them to make a soft paste.
    • Heat desi ghee in a pan and add garlic paste and ginger paste. when garlic turns brown, add tomato puree, cashew paste and jeera powder.
    • Stir and leave it to simmer.
    • Now add cinnamon powder, cream and red chilli powder. stir well and add the koftas.
    • Cook for some time and serve hot.

    Art Of Cooking 1 – Rajkot 2016

    Art Of Cooking 1 – Rajkot 2016

    Recently, ladies of Rajkot participated in a cookery show organized by ART OF COOKING and presented by KHODAL MASALA.In this event LAXMI TOOR DAL was the gift sponsor.The show was judged by Shivani Mehta, Ripudaman Handa and chef Ashish Singh.

    Shivani Mehta has been one of the top 13 contestants of masterchef season 3 and also a winner of RASOI NI MAHARANISPARDHA. She is very passionate about cooking and loves to experiment with different dishes and flavors.Talking about Ripudaman Handa, he managed to emerge as the winner of masterchef season 3 crossing all the hurdles that came his way. Chef Ashish Singh was a finalist of season 4 masterchef India.He happens to be a multi-cuisine specialist,Menu Designer,Restaurateur,Fast Food Artist and many more qualities to add to his achievement list.

    The gift sponsors,laxmi toor dal has engraved its name on the Indian platter. Rooted to Vasad,Gujarat, a town recognised as the leading toor dal processing centre in the world. Laxmi toor dal aims to serve the best quality products.


    Punjabi Chole

    Punjabi Chole

    chole bhature is one of the most popular punjabi recipe which is now liked almost all over india and even abroad. chole stands for a spicy curry made with white chickpeas and bhatura is fried leavened flat bread.
    • 1 cup dried small chickpeas (chole)
    • 1 green chilli, slit
    • 1 tsp dhania powder
    • ¼ tsp lal mirch powder
    • ½ tsp turmeric powder
    • 1 tsp garam masala powder
    • ½ tsp amchur powder
    • a pinch of hing
    • rock salt as required
    • 2 cups water to be added later
    • 1 medium size onion finely chopped
    • 2 medium size tomatoes finely chopped
    • ½ inch ginger finely chopped
    • 3-4 garlic cloves finely chopped
    • 1 green chili finely chopped
    • First soak the chickpeas in water for 7-8 hours.
    • Cook the soaked chole with water and little salt in a pressure cooker.
    • Once the chole get properly cooked strain them and keep aside.
    • In a blender make a fine paste of the onions, tomatoes, ginger, garlic and green chili.
    • Heat some oil in a pan and fry the whole garam masala spices in the oil.
    • Add the onions, tomatoes, green chilies paste and saute them all till the oil leaves from the sides of pan.
    • Stir the paste gently and make it sure that the paste does not stick to the pan.
    • Once the paste get properly cooked add all the dry spice powders.
    • Saute for a couple of minute and then add the chole in it and cooked it properly.
    • Pour the required amount of water and salt and stir chole on a low flame for 15 minutes Stir the pan occasionally.
    • Garnish chole with coriander leaves slit green chilies and garam masala powder.
    • Serve chole with onion slices, lemon wedges along with bhatura.

    Dahi Vada

    Dahi Vada Recipe

    Dahi vada is the yummiest and most liked snack in Indian cuisine. Dahi vada recipe is easy and simple to follow. Learn how to make dahi vada.

      For The Vadas:

    • 1/2 cup urad dal , soaked for 3 hours and drained
    • 2 tsp roughly chopped green chillies
    • 2 tsp roughly chopped ginger (adrak)
    • salt to taste
    • For The Topping:
    • 1 1/2 cups dahi
    • 1 1/2 tbsp powdered sugar
    • chilli powder for sprinkling
    • 2 tbsp khajur imli ki chutney
    • roasted jeera powder for sprinkling
    • sanchal for sprinkling

    For The Garnish:

  • coriander leaves
  • Method:
    For the vadas:
    • Combine the urad dal, green chillies, ginger and salt in a mixer and grind to a smooth paste.
    • Divide the batter into 6 equal portions and keep aside.
    • Heat the oil in a deep non-stick pan and deep-fry vadas at a time till they turn light golden brown in colour from all the sides.
    • How to proceed:
    • Combine the curd and the sugar in a bowl, mix well and keep the sweetened curd aside.
    • Take enough water in a deep bowl and soak the vadas in it for 10 minutes.
    • Squeeze out all the excess water from the vadas and level lightly between your hand.
    • Arrange vadas on a serving dish and top with half the sweetened Dahi mixture.
    • Top with a little chilli powder, 1 tbsp of khajur imli ki chutney, a little cumin seeds powder and black salt.
    • Serve immediately.

    Health Benefits Of Toor Dal

    How Toor Dals Are Beneficial For Us?

    Toor dal is a brilliant source of carbohydrates. This dal not only increases the taste of your meals but also provided all kinds of nutrients. Toor dal is the staple food of India and is consumed on a daily basis in almost all Indian households along with rice and roti. The dal is not only tasty but it also has numerous health benefits.
    • Toor Dal contains a very good amount of fiber in them which help in preventing problem like constipation. Risk of chronic diseases is also reduced with the intake of toor dals.
    • For a balanced diet Toor Dal provide requisite proteins.
    • Toor Dal are a very good source of carbohydrates due to which our body gets energy.
    • Apart from carbohydrates toor dals also contain proteins,fibers and fats which is essential for the body.Moreover bowel movements are regularised because of the complex dietary fibres present in toor dal.Toor Dal
    • Toor Dal are cholesterol free and high in dietary fiber.
    • Toor Dal are very good in curing cough, gastric troubles,stomach pain and poisoning effects.