-
${ item.product_title }₹ ${item.price}
Swastik Savoury Recipes, Make Pulihora and Curd At Home
The authentic spices of Swastik make cooking a fun and fulfilling experience. Our flavours tantalise the tastebuds and elevate it to another level.
Ingredients
- 2 tablespoons olive oil
- 2 pounds ground beef
- 2 stalks celery, chopped
- 1 onion, chopped
- 1 green bell pepper, chopped
- 3 (14 ounce) cans stewed tomatoes
- 1 (14 ounce) can tomato sauce
- 1 (10 ounce) can diced tomatoes with green chiles (such as RO*TEL)
- 1 cup water
- 2 (1.25 ounce) packages chili seasoning (such as McCormick® Mild Chili Seasoning Mix)
- 1 (14 ounce) can kidney beans, undrained
- 1 (14 ounce) can pinto beans, undrained
- salt and ground black pepper to taste
- 1 tablespoon white vinegar, or more to taste
Frequently asked questions
Can I skip the tamarind?
Honestly, no — tamarind is the whole point. If you're really stuck, raw mango pulp works as a fill-in, but it'll be a different dish.
My curd keeps turning out watery. What am I doing wrong?
Two usual suspects: the milk was too hot when you added the starter, or the room was too cold to set. Lukewarm milk and a warm spot (inside an off oven works great) and you're sorted.
Which rice should I use?
Sona Masuri is what we use. Cook it just slightly firm so the grains don't break when you mix in the paste.
How long will the pulihora keep?
A day at room temperature, two in the fridge. We think it tastes best the next morning, eaten cold.
Is the Pulihora Powder gluten-free?
Yes — all our blends are gluten-free and made in a dedicated facility.
