Download App for easy Ordering


Indian cooking requires lot many ingredients like onions, garlic, and spices which have to be chopped, grinded, etc. alongside the main Vegetables/paneer/chicken/eggs to make the final dish.


YuDi’s Gravy Mixes make cooking hassle-free and convenient as perfectly blended powder form Gravy Mixes have to be just mixed with milk/tomato puree with half boiled Main Vegetables etc.. and tasty finger-licking dishes are ready in a matter of minutes!!!


You can make your various food combinations using YuDi’s Gravy Mixes.

Tasty
Tasty
Magic in Minutes
Convenient
No Preservatives

Masale

Red Gravy

Red Gravy

Best for the punjabi food lovers to cook yummy punjabi cuisines like dum aloo, paneer tikka masala, chicken tikka & even veg kolhapuri.

Read More

White Gravy

A feast for food lovers who love creamy soft textured food. All in one instant masala to make Methi Matar Malai, Navratan Korma, Malai Kofta and Malai Chicken as well.

Read More
White Gravy
Yellow Gravy

Yellow Gravy

Make finger licking dishes Mughlai Paneer, Veg Makhanwala, Chicken Mughlai instantly.

Read More

Dal Makhani

Yummy! dhaba style Dal makhani can be a part of your main course in lesser time anywhere.

Read More
Dal Makhani
Brown Gravy

Brown Gravy

Make royal Peshawari cuisine at home. All in one masala for veg or non-veg preparations like eggs, chicken, prawns.

Read More

Biryani

Make lip smacking tasty veg or non-veg biryani instantly with available ingredients at home.

Read More
Biryani

Recepies

Aloo Matar with Red Gravy

Jul 08, 2021
Ujwala Desai

Preparation to make Dum Aloo, Veg Kolhapuri, Paneer Tikka Masala, Chicken (½ Kg.), Prawns, Boiled Eggs

Ingredients for preparation

Red Gravy Mix 100 gms (8 flat tablespoons = for 8 persons)

Milk 1 cup, Tomato puree 50 gms

Fried baby potatoes 200 gms,

Coriander leaves – 2 teaspoons (tsp)

Fresh cream – for decoration, Oil 2 tablespoons (tbsp)

Butter 2 tbsp

Note: if using it for less than 8 persons then other ingredients should be reduced proportionately

Method

Heat oil and butter in a pan. To it add coriander leaves and tomato puree and cook for a few minutes till the oil separates. Mix the Red gravy mixture in milk and add it to the pan. Cook for 5 minutes till the oil separates. Add the fried potatoes and cook for 5 mins. Garnish with fresh cream and coriander leaves and serve.

Note: Marinate chicken using salt, turmeric, ginger-garlic paste, chilli powder, garam masala, rest for 15 mins, and then cook in oil on medium flame for 15 mins and then add to the above gravy mixture instead of vegetables/paneer


Aloo Mattar with Brown Gravy

Jul 05, 2021
Ujwala Desai

Recipe for preparation to make Veg Peshawari, Chicken (½ Kg.), Prawns, Boiled Eggs
Ingredients for preparation

Brown Gravy Mix 100 gms (8 flat tablespoons = for 8 persons)
Milk 1 cup,
Tomato puree 50 gms,
Boiled mixed vegetables 200 gms,
Coriander leaves 2 teaspoons (tsp),
Paneer 100 gms,
Oil 2 tablespoons (tbsp),
Butter 2 tbsp

Note: if using it for less than 8 persons then other ingredients should be reduced proportionately

Method

Heat oil and butter in a pan. To it add coriander leaves and tomato puree and cook for a few minutes till the oil separates. Mix the Brown gravy mixture in milk and add it to the pan. Cook for 5 minutes till the oil separates.

Add the mixed vegetables and paneer and cook for 5 mins. Garnish with coriander leaves and serve.

Note: Marinate chicken using salt, turmeric, ginger-garlic paste, chilli powder, garam masala, rest for 15 mins, and then cook in oil on medium flame for 15 mins and then add to the above gravy mixture instead of vegetables/paneer

Biryani

Jul 03, 2021
Ujwala Desai

Preparation to make Vegetable Biryani (it can be also used to make Chicken Biryani)

Ingredients for Biryani

Biryani Mix 100 gms (8 flat tablespoons = for 8 persons)
Curd 1 cup,
Tomato puree 100 gms,
Boiled mixed vegetables – 2 cups,
Rice – 3 cups, Chopped green chillies – 4,
Mint leaves,
Fried onions and cashews for garnish,
Saffron soaked in milk – 5 tsp,
Oil 3 tablespoons (tbsp),
Ghee 5 tbsp.

Note: if using it for less than 8 persons then other ingredients should be reduced proportionately

Method

Parboil rice by adding salt and keep aside.

TO MAKE THE VEGETABLE GRAVY :

Mix the Biryani masala in curd and keep aside. Heat oil and ghee in a pan and add green chillies, mint leaves and tomato puree and cook for a few minutes till the oil separates. Add the Biryani masala mix and cook till the oil separates. Add boiled vegetables and mix well. Take a microwave safe bowl or vessel and grease the bottom with ghee and add a layer of rice and sprinkle mint leaves. Add a layer of vegetables and again repeat with rice and vegetables. Top the last layer of rice with fried onions, cashews, mint leaves and saffron soaked in milk. Cover and cook for 10 to 12 minutes. If you are using vessel, cover with aluminium foil and place on a thick bottomed tawa and cook on a slow flame for 10 to 15 mins. Serve hot with raita and papad.

Note: Marinate chicken (700 gm. Breast Pieces) using salt, turmeric, ginger-garlic paste, chilli powder, garam masala, rest for 15 mins and then cook in oil on medium flame for 15 mins and then add to the above gravy mixture instead of vegetables



Testimonials

“Paneer Curry made using YUDIs Yellow Curry SachetI have consumed restaurant food thousands of in my lifetime: seen Currys with diced cottage cheese , decorated with snipped coriander leaves However I had, I thought, come to terms with the element of predication inherent in eating in Indian restaurants — and I am thankful to the Moms food that have nourished me.But this was the first time I had ever come up against restaurant style Curry with one of the most basic of natures postulates: You live; In order to eat, you must taste . . . not by proxy, not from a distance, not with a fork or knife, but intimately, with your teeth. I thought about the food guru lecturing me the entire way on the spirituality inherent in eating food, and I thought about my friends who refuse to eat anything that had no flavor. The curry using YuDis gravy mix was made in less than 10 minutes, I bit into the Paneer and Curry sauce, devouring all of its aromatic sweetness in one mouthful, and I felt the rush of life pass from its into mine, the sudden relaxation of its feelers, the succulent taste, I swear I could see overtaking my normal appetite. It was weird and primal and breathtakingly good, and I dont want to visit any restaurant again.”

Anand Ranade - Anand Ranade

I used your Red Gravy Masala for a mixed veg.curry, my family members and friends liked it very much. My 10 year old granddaughter loved the egg curry made with this Masala. Thank you very much.

Veena Kaval - Veena Kaval

Contact Us

CAPTCHA

All fields marked by [*] are mandatory


Login

forgot password?