Tadaa | An Ycook company

Recipes

All field fresh produce are packed within 24 hours of harvest, so the Tadaa range of boiled food retains its taste, flavour, texture, colour and nutrition

We source the best quality seeds, farm them ourselves and so you will get the same superior quality of products every time.

Our products will never be over or under cooked. They are perfectly boiled everytime. Our technology allows us to perfect goodness

Chana Masala

Time taken: 10 Minutes
Ingredients for Chana masala
One packet of Tadaa boiled Kabuli Chana (drained and rinsed)

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Ghee - 2 tbsp oil or as needed
Thinly sliced onions - 1 heaped cup
Ginger garlic paste 1 tsp
Tomatoes - ½ cup chopped
Chopped onions - ½ cup , Green chili - 1
Garam Masala - 1 ¼ tsp garam masala
Chili powder - ½ tsp, Turmeric powder - ⅛ tsp
Salt as needed
Kasuri methi (dried fenugreek leaves) – ¼ tsp
2 generous pinch of amchur (dried mango powder), Salt as needed, Chopped coriander leaves for garnishing
Saute onions until golden in 1.5 tsp oil. Saute ginger garlic paste as well to remove the raw smell. Saute chopped tomatoes and sprinkle salt. Make sure tomatoes turn soft and the raw smell has gone. Saute again along with chili powder and turmeric till the raw smell goes away. Blend once cooled to a smooth paste. Saute cinnamon, cloves, bay leaf and cardamom in oil. Add sliced onions and fry until golden. Add the blended paste. Stir well. Add the rest of the spices and saute for 1 to 2 minutes. Add the Tadaa boiled kabuli chana and water as needed. When it comes to a boil, simmer for about 3 to 5 minutes or until it reaches the desired consistency. Add kasuri methi, amchur. Stir and switch off. Add chopped coriander leaves. Serve with chapathis or steamed rice.

Kadalai Sundal

Time taken: 5 Minutes
Ingredients for  KadalaiSundal
One packet of Tadaa boiled kabulichana (rinsed and drained)

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Vegetable oil – 1 tsp, Chopped Onion – 1 cup
Curry leaves – 10
Mustard and Split urad dal – 1 tsp each
Shredded coconut – 2 tbsp.
Green chilies – 2 (or as desired) – Finely chopped
Chopped coriander leaves for garnishing
Splutter the mustard and urad dal in 1 tsp of vegetable oil, add the chopped onions, chillies and curry leaves and saute for 1 minute. Add the Tadaa boiled Kabuli Chana and mix well. Add the shredded coconut on the top, stir well. Garnish with chopped coriander and serve hot. It makes a very nutritious mid day snack.

Rajma Masala

Time taken: 15 Minutes
Ingredients for Rajma Masala 
One packet of Tadaaboiled  Rajma

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Oil 4 tablespoons
Onions finely chopped 2 medium
Ginger-garlic paste 2 tablespoons
Coriander powder 2 teaspoons
Cumin powder 1 teaspoon
Red chilli powder 1 teaspoon
Tomato puree 1/2 cup
Garam masala powder 1 1/2 teaspoons
Fresh coriander leaves chopped 1 tablespoon
Heat oil in a non-stick pan. Add onions and sauté till light brown. Add ginger-garlic paste and sauté for 2 minutes. Add coriander powder, cumin powder and red chilli powder and mix well. Add tomato puree and mix again. Sauté for 3-4 minutes. Add the Tadaa boiled Rajma and mix well. Add 1 cup water and salt and stir to mix. Mash the beans a bit and stir again. Add garam masala powder and mix and cook for 5-7 minutes. Garnish with coriander leaves and serve hot. Serve hot with steamed rice or chapathis.

Kidney Bean Nachos

Time taken: 5 Minutes
Ingredients for  Kidney Beans Nachos

One packet of Tadaa boiled Rajma (rinsed and drained) Read full Recipe

Vegetable oil – 1 tsp
Chopped Onion – 1 cup
Minced garlic – 1 tsp
Tomatoes – 2 cups finely chopped
Oregano – 1 pinch
Shredded Cheddar Cheese – 1 cup
Salt to taste
Lemon Juice – according to taste
1 bag taco chips
Saute onion and garlic. Stir in tomato, salt and oregano; remove from heat. Mix Rajma beans with 1 cup cheese. In a greased casserole, line bottom of dish with 1/3 of taco chips. Layer cheese bean mixture over chips. Cover with 1/3 more chips top with sautéed onion and tomato mix and top with remaining chips and sprinkle with remaining cheese. Microwave at high for 2 minutes till the cheese melts and serve immediately with a dash of lime.

Easy Dal Tadka

Time taken: 10 Minutes
Ingredients for Dal Tadka 
One packet of Tadaa boiled Tuvar Dal 

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Onion – 1 finely chopped
Tomato - 1 finely chopped
Garlic - 4-5 cloves sliced
Ghee – 2 tbsp
2 table-spoon oil                
Chopped coriander leaves for garmish
Herbs and Spices:
Coriander Powder - 2/3 tsp
Red Chili Powder – ¼ tsp
Garam Masala powder – ¼ tsp
Turmeric Powder – ¼ tsp
Heat the 2 tbsp of ghee in a frying pan, splutter cumin seeds and add onion and garlic to it and saute for 2 minutes. Add, chopped tomatoes to the pan and cook till the tomato is soft. Now, add all the spices and saute for 1 more minute.
Open the pack of Tadaa boiled Tuvar dal and add the same to the frying pan, turn the heat to high, stir it well. Let it to boil for 1 minute, garnish with chopped coriander and serve with steamed hot rice or chapathis.

Arachuvitta Sambar

Time taken: 10 Minutes
Ingredients for Sambar

One packet of Tadaa boiled Tuvar Dal Read full Recipe

One cup cleaned, chopped and boiled vegetables of your choice
Seedless tamarind pulp – small lemon size
A pinch of asafoetida, salt as required
Chopped coriander leaves for garmish
For sambar masala:
Any vegetable oil - 2 tbsp, Dry chillies - 2 to 3 depending on spice requirement
Coriander seeds – 1 tsp, Split Chana Dhal – 1 tsp
Curry leaves - 12 to 15, Grated coconut – 2 tbsp
A pinch or two of Asafoetida
Fry all the ingredients of the sambar masala except coconut till golden brown, add the coconut and add a little of water and grind it to a paste and keep aside. Soak the tamarind in hot water, pulp it and keep aside.
Splutter mustard and split urad dal and add the boiled vegetable of choice  andsaute for one minute. Add the tamarind extract, salt and allow to boil for one minute. Add the ground masala and allow to boil for another 5 minutes. If the consistency of sambar is thick, then add some water and then simmer for a few minutes. Garnish with chopped coriander and serve with steamed hot rice or idlies.

Punjabi Dhum Aloo

Time taken: 15 Minutes; Serves: 5
Ingredients for Panjabi dhumaloo
One packet Tadaa! Boiled Baby Potato

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Oil for frying
3 cups chopped tomatoes
2 tbsp ghee or oil
4 cloves; 1 small stick cinnamon; 2 cardamom
2 tbsp fresh cream
2 tbsp finely chopped coriander for garnishing
To Be Ground Into a Smooth Paste Chopped onions – 2 cups | Green chilled – 4 sliced
Garlic pods – 10 | Cashew nuts – ¼ cup
Fennel seeds – 2 tsp | Turmeric powder – 1 tsp
Red chilies – 4 you can increase it if you need it spicy | Cumin seeds – 1 tsp
Open the packet Tadaa boiled baby potatoes, drain water, fry them and keep aside.  Boil the tomatoes in one cup of water till smooth, blend in a blender to create a puree. Add ghee to a pan add the cloves, cinnamon, cardamom and sauté on low flame for 2 minutes. Add the ground masala paste and sauté for 2 minutes. Add pureed tomatoes, mix well and cook on a medium flame for 5 minutes, add salt fresh cream and cook for another 2 minutes. Add the chopped coriander stir. Add the fried potatoes and cook for 2 more minutes and serve hot with chapathis.

Easy to toss – Potato fry

Time taken: 7 Minutes; Serves: 4
Ingredients Potato fry
One packet Tadaa! Boiled Baby Potato

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Shallots or chopped onions – ½ cup
Cumin seeds – 1 tsp
Turmeric Powder – ½ tsp
Chilly Powder – ½  tbsp.
Sliced chillies – 2
Butter or any oil – 1 tbsp.
Salt – As needed
Coriander leaves chopped – 2 tbsp.
Open the packet Tadaa boiled baby potatoes, drain water and keep aside. In a pan, add the oil,  add the cumin seeds till they splutter. Add the onions and split chilies and shallow fry till the onions become transparent (some like the onions browned). Add the baby potatoes and mix well, the peels are soft and will create a nice crunch to the potato fry so you don’t need to peel the potatoes.  Add the turmeric powder and chilly powder and sauté for 4-5 minutes in a low flame. Add the coriander leaves, stir and the potato fry is ready to serve. It can become a healthy snack in itself or is a great combination for rice or chapathis.

Sweet Potato Halwa

Time taken: 15 Minutes; Serves: 4
Ingredients for Sweet potato halwa
One packet Tadaa! Boiled Sweet Potato

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Milk – 1 cup
Sugar - 4 tsp
Cardamom – 3 pods, depodded and powdered
Saffron – few strands – mixed with 1 tbsp warm milk
1 tbsp chopped mixed nuts (almonds, cashewnuts , pistachio nuts etc.)
1 Tbsp – Coconut shreds
2 Tbsp - Ghee
Open the packet Tadaa boiled sweet potatoes, drain water, peel and mash and keep aside. Heat the Ghee in a non-stick pan and add the mashed sweet potatoes and sauté for 3 to 4 minutes. Add the milk, sugar and cardamom powder and simmer for 1 to 2 minutes ensuring that the mixture has little liquid remaining. Fry the chopped nuts and coconut shreds in ghee and add it to the mixture. Add the saffron and mix well. Serve the halva hot or cold, a perfect anytime dessert.

Funky Sweet potato wedges

Time taken: 5 Minutes; Serves: 4
Ingredients for Sweet potato wedges

One packet Tadaa! Boiled Sweet Potato Read full Recipe

Butter – 3 tbsps
Cumin seeds – 1 tsp
Black Salt – ½ tsp
Open the packet Tadaa boiled sweet potatoes, drain water, peel and cut into slices keep aside. In a tawa, add one spoon of butter,  add the cumin seeds till they splutter. Place the sliced sweet potatoes on the tawa. Sprinkle black salt. Cook on medium flame till the sweet potatoes caramalise and brown, turn them over and cook till brown. Remove from Tawa and serve hot with a dash of lime. The crispy sweet and salty sweet potato wedges will have you wanting for more.

Tapioca Kurma

Time taken: 15 Minutes; Serves: 4
Ingredients for Tapioca kuruma
One packet Tadaa! Boiled Tapioca

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Onion - 1 small (chopped), Tomato - 1 (diced)
Ginger Garlic Paste - 1 tblsp
Green Chillies - 3
Chilly Powder - 1 tsp
Pepper Powder - 1 tsp,
Garam Masala - 1 tsp
Coriander Powder - 2 tsp
Turmeric Powder - 1 pinch
Mustard seeds - 1 tsp, Dry red chillies - 3
Curry Leaves - 1 spring
Finely chopped coriander - for garnish
Salt - to taste, Coconut Oil - 1 tblsp
Heat coconut oil in a pan, and splutter the mustard seeds, dry red chillies and curry leaves. Saute the onions till it turns golden brown.Saute the ginger garlic paste, green chillies and tomatoes. Add chilly powder, coriander powder, garam masala, turmeric powder, pepper powder and required salt. Saute everything for a couple of minutes. Open the packet Tadaa boiled tapioca, drain water, dice into cubes. Add into the gravy and simmer for 5 minutes with occasional stirring. Garnish with chopped coriander and serve hot with steamed basmati rice or chapathis.

Kerala style Tapioca Masala

Time taken: 5 Minutes; Serves: 4
Ingredients Tapioca Masala

One packet Tadaa! Boiled Tapioca  Read full Recipe

Garlic cloves – 5 crushed
Dry red chillies – 5  (adjust to taste)
2 tbsp of coconut oil
½ tsp of black mustard seeds
½ tsp of split urad dal
1 strand of curry leaves, torn into pieces
¼ tsp of turmeric powder
1 tsp of coconut shredding
Salt to taste
Open the packet Tadaa boiled tapioca, drain water, dice into cubes. Crush or coarsely grind 5 cloves of garlic and 5 red chillies together in a pestle and mortar. Heat 2 tbsp coconut oil and add ½ tsp mustard seeds and split urad dal. When they pop, add the garlic-chilli paste along with ¼ tsp turmeric powder and fry for 10 seconds or until fragrant. Add the tapioca cubes, salt, and the curry leaves. Mix well and continue to stir until the spices coat the tapioca. Garnish with coconut shredding and serve hot as a tea time snack.