TRIK

The Real
Indian Kitchen

Recipes
taste of home
 RECIPE BOOK

The following pages consist of a few simple &

quick recipes you can follow using TRIK mas-
alas. They are so delicious that people wouldn’t
belive you’ve made them in under 45 mins.

Note: You can use TRIK Spice Blends in any reci-

pes you make. The blends are NOT exclusive
for the recipes mentioned in this book.

1
INGREDIENTS PREP TIME
Oil - 3 tbsp 5 MINS
Onions, chopped into small pieces - 2
medium
Green Chili - 3 COOKING TIME
Turmeric Powder - 1/2 tsp 20 MINS
Ginger Garlic Paste - 1.5 tsp
Chicken - 1 kg
Salt - 2 tsp TOTAL TIME
Red Chili Powder - 3 tsp
25 MINS
TRIK Chicken Masala - 1 sachet (20g)
(spicy), 1/2 sachet (10g) (non-spicy)
Water - 150 ml
Coriander Leaves - few SERVINGS
6-8 SERVINGS

2
 Method
1. Into heated oil, add onions, turmeric powder and ginger garlic paste
2. Once the ginger-garlic paste is cooked, mix in the chicken and salt,
and cook for 8 minutes
3. Add the best quality red chili powder and cook for 8-12 minutes
4. Add in the TRIK Chicken Curry Masala and mix thoroughly
5. Combine the water and cook for 6-8 more minutes or till the water is
at about 75%
6. Garnish with coriander leaves and turn off the flame
7. Serve hot & enjoy!

Variation: For Chicken roast/fry, avoid adding water and cook till de-
sired texture. Optional: Replace half the oil with Ghee

Best paired with: Rice (Plain/Jeera/Coconut), Rasam or Sambar Rice

(our favourite side with chicken ghee roast), Chapati/Roti/Naan/Phulka
Required Kitchen Accessories: Knife, Deep Kadai with Lid, Mixing
Spoon - 2, Kitchen Shears, Serving Plates

3
INGREDIENTS PREP TIME
Oil - 3 to 4 tbsp 5 MINS
Onions, chopped into small pieces
- 2 medium
Green Chili - 3 COOKING TIME
Turmeric Powder - 1/2 tsp 25 MINS
Ginger Garlic Paste - 1.5 tsp
Meat/Mutton - 1 kg
Salt - 2 tsp TOTAL TIME
Red Chili Powder - 4 tsp 30 MINS
Water - 400 ml
TRIK Mutton Masala - 1 sachet
(20g) (spicy), 1/2 sachet (10g)
(non-spicy) SERVINGS
Coriander Leaves - few 6-8 SERVINGS

4
 Method
1. In a pressure cooker heat the oil
2. Add and cook onions, green chilli, turmeric powder, ginger garlic
paste
3. Once ginger garlic paste is cooked, add mutton and salt and mix
thoroughly; cook for 2 minutes
4. Add red chili powder, after 6-8 minutes, add water and pressure cook
for 7-8 whistles (adjust whistles based on your flame & follow the in-
structions provided by the cooker brand)
5. Let the pressure release completely before opening the lid; open the
lid and add TRIK Mutton Masala Powder, red chili powder, and cori-
ander leaves and cook on a low flame for 10 minutes
6. Serve hot & enjoy!

Variation: Add tomatoes to along with your meat to make a delicious

mutton tomato curry
Best paired with: Rice (Plain/Jeera/Coconut), Naan (Plain/Garlic),
Broken Wheat
Required Kitchen Accessories: Knife, Pressure Cooker, Mixing Spoon -
2, Kitchen Shears, Serving Plates

5
INGREDIENTS PREP TIME
Eggs - 5-6 8 MINS
Oil - 3 tbsp
Onions - 4 medium
Turmeric Powder - 1/2 tsp COOKING TIME
Salt - 1.5 tsp 20 MINS
Ginger Garlic Paste - 1 tsp
Red Chili Powder - 2.5 tsp
TRIK Egg Masala powder - 1 TOTAL TIME
sachet (20g) (spicy), 1/2 sachet
28 MINS
(10g) (non-spicy)
Coriander Leaves - few

SERVINGS
6-8 SERVINGS

6
 Method
1. Boil 5-6 eggs, fry with a spoon of oil and a pinch of turmeric
and set them aside
2. Add onions to hot oil and cook till light brown. To this, add tur-
meric powder, salt, and ginger garlic paste, and give it all a
good mix
3. Add red chili powder, TRIK Egg Masala, and water. Let this cook
for about 5 minutes
4. Then add previously prepared fried eggs and cook for 10 min-
utes
5. Finish off by adding coriander leaves
6. Serve hot & enjoy!

Variation: Add 2-3 tomatoes after the onions are cooked and
cook them till soft. Follow the rest of the recipe as is for delicious
tomato egg curry
Best paired with: Rice (Plain/Jeera/Coconut), Phulka, Roti

Required Kitchen Accessories: Knife, Deep Kadai with Lid,

Mixing Spoon - 2, Kitchen Shears, Serving Plates

7
INGREDIENTS PREP TIME
Fish (recommended: Catla, Rui, 5-60 MINS
Roopchand, Rohu) - 1 kg
Ginger Garlic Paste - 1.5 tsp
Turmeric Powder - 1/4 tsp COOKING TIME
Salt (divided) - 1st time: 1 tsp, 2nd 15 MINS
time: 1/2 tsp
Oil - 4 tbsp (coconut oil, preferably)
Green Chilies - 4 TOTAL TIME
Curry Leaves - few
20-75 MINS
TRIK Fish Fry Masala - 1 sachet (20g)
(spicy), 1/2 sachet (10g) (non-spicy)
Red Chili Powder - 1.5 tsp
Coriander Leaves - few SERVINGS
6-8 SERVINGS

8
 Method
1. Marinate the fish of choice with ginger garlic paste, tur-
meric powder, salt, ½ the masala mix and place in refriger-
ator for at least 1 hour (optional but recommended); if
using a whole fish, don’t forget to score the fish
2. Heat oil in a shallow pan and deep fry the marinated fish
3. Add in green chiles, and curry leaves and fry for 1-2 min-
utes
4. Add TRIK Fish Fry Masala, salt, and red chili powder to the
fried pieces and cook for no more than 3 minutes
5. To finish off, garnish with coriander leaves
6. Serve hot & enjoy

Variation: For Deep Fry, do not mix the Masala in the marina-
tion. Instead, add the whole quantity in step 4 for amazing
taste. (hot oil can disintegrate the spices from fish and can
dilute the concentration of masala by at least 50%)

Required Kitchen Accessories: Knife, Shallow Frying Pan,

Mixing Spoon - 2, Kitchen Shears, Serving Plates

9
INGREDIENTS PREP TIME
5 MINS
Oil - 4 tbsp
Mustard Seeds - 1/2 tsp
Cumin Seeds - 1/2 tsp
Onions - 2 medium COOKING TIME
Tomato Puree - 2 medium
Ginger Garlic Paste - 1 tsp 18 MINS
Red Chili Powder - 4 tsp
Turmeric Powder - 1/2 tsp
Salt - 2.5 tsp TOTAL TIME
Tamarind Puree - 25 g in 250 ml water
Fish - 1 kg 23 MINS
Green Chiles - 5
Curry Leaves - few
TRIK Tangy Fish Curry Masala - 1 sachet
(20g) (spicy), 1/2 sachet (10g) (non-spicy) SERVINGS
Coriander Leaves - few 6-8 SERVINGS

10
 Method
1. Heat the oil in a semi-deep kadai and add mustard seeds,
cumin seeds, onions, tomato puree, ginger garlic paste, red
chili powder, turmeric powder, salt, and tamarind puree
2. Add in the fish pieces one after to other and cook for 5 min-
utes
3. Mix in the green chilies, curry leaves, and TRIK Fish Curry
Masala and cook till the fish is thoroughly cooked; about 8-10
minutes
4. Finish off by adding coriander leaves
5. Serve hot & enjoy!

Best paired with: Rice (Plain/Jeera/Coconut), Phulka, Roti, Naan

Required Kitchen Accessories: Knife, Deep Kadai with Lid,

Mixing Spoon - 2, Kitchen Shears, Serving Plates

11
 TOMATO RICE
WITH LEFTOVER RICE

INGREDIENTS PREP TIME

Cooked Rice - 700-800g 10 MINS
Oil/Ghee - 2 tbsp
Tomato - 3 medium
Onions - 1 medium COOKING TIME
Green Chillies - 4 5 MINS
Salt - 1.25 tsp
TRIK Tomato Rice Masala - 1 sachet
(20g) TOTAL TIME
Coriander Leaves - few
15 MINS

SERVINGS
6-8 SERVINGS

12
 Method
1. Cook plain white rice and keep it aside
2. To heated oil, add tomatoes, onions, and green chilies, and
cook for 5 minutes
3. Add cooked rice, a pinch of salt, and add TRIK Tomato Rice
Masala
4. Finish off by adding coriander or mint leaves
5. Serve hot & enjoy!

Required Kitchen Accessories: Knife, Any Pot or Pan with Lid,

Mixing Spoon - 2, Kitchen Shears, Serving Plates

13
INGREDIENTS PREP TIME
Tomatoes - 4 medium 5 MINS
Tamarind Puree - 15 g
Water - 1000 ml
Turmeric Powder - 1/4 tsp COOKING TIME
Salt - 2 tsp 10 MINS
TRIK Rasam Masala Powder - 1 sachet
(20g)
Tempering - all ingredients 1/2 tsp TOTAL TIME
each
15 MINS
Coriander Leaves - few

SERVINGS
6-8 SERVINGS

14
 Method
1. Add cut tomatoes to 15g tamarind puree and mix well
2. Extract puree and add water
3. Add turmeric powder, salt, and TRIK Rasam Powder Masala. Boil
for 10 minutes
4. Add all tempering ingredients to hot oil and mix with Rasam
5. Finish off by adding coriander leaves
6. Serve hot & enjoy!

Variation: Cook rice along with the rasam for infused deliciousness.
You can always replace rice with pasta for a little Indian-Italian twist.

Best paired with: HOT Plain Rice & Ghee - you will NOT regret
spending time on this!
Required Kitchen Accessories: Knife, Any Deep Pot, Mixing Spoon -
2, Kitchen Shears, Serving Plates

15
INGREDIENTS PREP TIME
Tamarind - 25 g 10 MINS
Red Gram - 50 g
5 Varieties of Vegetables - 100 g each
Water - 1000 ml COOKING TIME
Oil - 2 tbsp 10 MINS
Onion - 1 big
Green Chilies - 4
Salt - 2.5 tsp TOTAL TIME
Turmeric Powder - 1/2 tsp
20 MINS
TRIK Sambar Masala - 1 sachet (20g)
Tempering - all ingredients 1 tsp each
Coriander Leaves - few
SERVINGS
6-8 SERVINGS

16
 Method
1. Add 25g tamarind to water and set aside
2. Boil Red Gram, mash it and set aside
3. Add any 5 varieties of vegetables to oil, add onion, green chil-
ies, salt, and turmeric powder, and cook well
4. Add mashed red gram, tamarind puree, and TRIK Sambar
Masala to water. Boil it for 5 minutes
5. Add all tempering ingredients to hot oil and mix with Sambar
6. Finish off by adding coriander leaves
7. Serve hot & enjoy!

Best paired with: Rice (plain) or as a soup. Add a side of the

mutton roast for a delicious meal!

Required Kitchen Accessories: Knife, Pressure Cooker, Deep

Pot, Mixing Spoon - 2, Kitchen Shears, Serving Plates

17
INGREDIENTS PREP TIME
5-6 types of vegetables - 50 g each 30 MINS
Salt - 1.5 tsp
Curd - 100 ml
TRIK Veg Biryani Masala - 1 sachet (20g) COOKING TIME
Rice - 750 g 30 MINS
Oil - 2 tbsp
Onions - 1 big
Mint Leaves - few TOTAL TIME
Ginger Garlic Paste - 1 tsp
60 MINS
Green Chili - 6
Coriander Leaves - few
Ghee - 1 tbsp
SERVINGS
6-8 SERVINGS

18
 Method
1. To 5-6 types of vegetables, add salt, curd, and TRIK Veg Biryani
Masala. Mix everything and marinate for 30 minutes
2. To the hot oil, add onions, mint leaves, ginger garlic paste, and
green chili. Cook this for 5-10 minutes
3. In a pressure cooker, add marinated vegetables, water, and rice.
Let it cook for 4 whistles
4. Finish off by adding coriander leaves and ghee
5. Serve hot & enjoy!

Best paired with: A simple raita and biryani gravy, if you feel like it!

Required Kitchen Accessories: Knife, Pressure Cooker, Deep Kadai

with Lid, Mixing Spoon - 2, Kitchen Shears, Serving Plates

19
INGREDIENTS PREP TIME
Chicken - 1 kg 15 MINS
Turmeric Powder - 1/4 tsp
Salt (divided) - 1st time: 1.5 tsp, 2nd
time: 1/2 tsp COOKING TIME
Red Chili Powder - 1.5 tsp 30 MINS
Ginger Garlic Paste - 1.5 tsp
Lemon - 1
Curd - 100 ml TOTAL TIME
TRIK Chicken Masala (divided) - 1st
45 MINS
time: 15 g, 2nd time: 5 g
Oil - 4 tbsp
Raw Rice - 500 g
Coriander Leaves - few SERVINGS
Fried Onions - few 6-8 SERVINGS

20
 Method
1. To the chicken, add turmeric powder, salt, red chili powder,
ginger garlic paste, lemon, curd, and 3/4th sachet of TRIK Meat
Biryani Masala Powder and set aside
2. In water, add 1/4th sachet of TRIK Meal Biryani Masala, oil, rice,
and salt. Cook till rice is 80% done and add to the chicken mix-
ture
3. Place a tight lid and cook for 35 minutes
4. Finish off by garnishing with coriander leaves and fried onions
5. Close the lid for 5 more minutes to finish off.
6. Serve hot & enjoy!

Best paired with: A simple raita and biryani gravy, if you feel like
it!
Required Kitchen Accessories: Knife, Pressure Cooker, Deep
Kadai with Lid, Mixing Spoon - 2, Kitchen Shears, Serving Plates

21
INGREDIENTS PREP TIME
Chickpeas (soaked in water for 8 8 HRS (soak) +
hours) - 1 kg 15 MINS
Brewed tea (boil tea leaves in water) -
1 cup COOKING TIME
TRIK Chhole Masala (divided) - 1st
15 MINS
time: 5 grams, 2nd time: 15 grams
Oil - 2 tbsp
Onion Paste - 3 large
Tomato Puree - 4 large TOTAL TIME
Green Chili Paste - 3-4 (as per prefer- 45 MINS (ACTIVE)
ence) 8 HRS (INACTIVE)
Ginger Garlic Paste - 1.5 tbsp
Water (divided) - 1st time: till chick-
peas are soaked, 2nd time: 1-2 cup, SERVINGS
based on preferred consistency 6-8 SERVINGS
Coriander Leaves - few

22
 Method
1. Pressure cook the chickpeas (for about 5-6 whistles) with 1
glass of brewed tea, a tsp of TRIK Chhole Masala, and a tsp of
salt. Add extra water till the chickpeas are soaked just till the
surface. Once it comes off the heat, it should be smashable
2. Add the onion paste to a pan with heated oil and let it cook till
it turns color
3. Stir in the tomato puree and cook till the tomatoes are cooked
and follow it up with green chili paste and ginger garlic paste
4. To the well cooked mixture, add in the TRIK Chhole Masala and
cook for an additional minute before adding water
5. Once the water comes to a boil, add the cooked chhole includ-
ing the water
6. Close the lid and cook for 10-15 minutes
7. Garnish with coriander leaves
8. Serve hot & enjoy!
Best paired with: Bhature, Rice (Plain/Jeera), Roti, Appam, Dosa

Required Kitchen Accessories: Knife, Shallow Frying Pan,

Mixing Spoon - 2, Kitchen Shears, Serving Plates

23
MY MAMA ONCE SAID, “LEARN TO BALANCE
YOUR INGREDIENTS, IT’S THE FIRST STEP TO-
WARDS LEARNING TO BALANCE
EVERYTHING AROUND YOU”

SO, HERE ARE FEW WELL-BALANCED

INGREDIENTS FROM OUR KITCHEN TO
YOURS!
- WITH LOVE, LUCKY