SAMBAR MASALA Wash & dress 500g. vegetable like egg plant, drum sticks, marrow, potatoes, peas, cauliflower etc. Boil 200g. Toor dhal in 800ml water for 40 minutes. Retain water. Soak 50g. tamarind in 100ml. warm water for 30min. & extract pulp. Sieve & transfer into boiled dhal. Separately fry 100g. coarsely chopped red onions & 100g chopped tomatoes. Add the vegetable, 20g. Sambar Masala, salt & stir fry for 5min. Transfer boiled dhal along with water & simmer for 20min. Ingredients : Coriander, Turmeric, Cumin, Chilli, Fenugreek seeds, Mustard (Rai), Salt, Black Pepper, Mustard, Pulse, Caraway, Cloves, Nutmeg, Mace, Cinnamon, Cardamom seeds, Dry Ginger, Asafoetida.
TANDOORI BBQ MASALA Grind 6 cloves of garlic, 60g. onion & 15g. ginger. Add ½ tspn. Deggi Mirch, 1 tspn. salt to make paste. Apply it thoroughly on cleaned, washed, chicken (800g approx.) Place embalmed chicken on a trivet inside a pressure cooker. Add ¾ glass of water and pressure cook for 10 min. When pressure drops, bring out Chicken & make cuts on breast & legs. Then mix 20g Tandoori BBQ Masala, ½ tspn salt, ½ tspn Deggi Mirch, 1 tspn gram flour, 3 tspn lemon juice & 3 tspn. water. Apply it on the chicken, inside cavity and into the slits. Bake in an oven preheated at 200c or Tandoor for 15 minutes. Then remove from oven and baste Chicken with 25g edible oil. Put into oven/Tandoor. Remove from oven when tender. Serve hot. Ingredients : Coriander, Chillies, Cumin, Turmeric, Fenugreek leaves, Salt, Black Pepper, Dry Ginger, Mustard, Bay leaf, Pulse, Cloves, Nutmeg, Caraway, Cinnamon, Cardamom seeds, Mace, Asafoetida
PAV BHAJI MASALA Exclusif for Bombay Pav Bhaji. Boil 200g. potatoes. Peel & dice. Also boil 150g. dressed vegetables like carrots, cauliflower, peas etc. In a deep pan fry 100g. finely chopped red onions in 60g. butter till golden. Add coarsely chopped 100g. tomatoes, salt, 15g. Pav Bhaji masala. Transfer the boiled vegetables, ½ cup water and on high heat mix & mash them for 10 minutes. Then apply butter on bread slices or slit baps, roast & serve together Ingredients : Coriander, Chilli, Cumin, Dry Mango, Cardamom seeds, Black Pepper, Salt White, Fennel, Cinnamon, Dry Ginger, Bay leaf, Cloves, Star anise, Caraway, Nutmeg, Mace.
MEAT KA MASALA< Grind 15g. ginger, 6 cloves of garlic, 15g. boiled & skinned almonds, 15g. coconut powder and little water to form paste in a grinder. In a pan, heat 50g. oil and fry 100g. chopped onions in it till light golden. Add the paste in it & fry for 5 minutes. Then add 20g. Meat Curry Masala and fry further for 2 min. Add 120g. natural yogurt pouring little quantity at a time. Add 60g. tomato puree, & salt to taste. Stir for 3-4 min. Add 700g. mutton pieces and brown them turning occasionally on medium flame. Lastly add 250 ml. of hot water. Cover & simmer on low flame. Add more water if required & cook for about 45 min. or till it is tender. Ingredients : Coriander, Cumin, Chilli, Turmeric, Black Pepper, Cloves, Fenugreek leaves, Salt, Nutmeg, Dry Ginger, Cardamom seeds, Cinnamon, Bay leaf, Pulse, Fennel, Caraway, Mustard, Garlic flakes, Onion flakes, Mace, Cardamom green, Asafoetida.
KITCHEN KING< Potatoes, Peas & Cheese : Cut 200g. Cheese (Cottage) into ½ inch cubes and fry them in ghee/oil till golden. Separately saute 2 chopped onions till golden in half cup ghee/oil. Add 2 chopped tomatoes and cook for 2 minutes. Add salt to taste, ½ tspn. Deggi Mirch 3 tspn. Kitchen King and cook for 3 minutes. Add 4 peeled potatoes, cut lengthwise, and half cup full of peas. Stir for 3 minutes. Add cheese cubes and simmer further for 5 minutes till the potatoes are tender. Sprinkle pinchfull of Kasoori Methi leaves, stir and serve. Ingredients : Coriander, Cumin, Chilli, Turmeric, Black Pepper, Cloves, Fenugreek leaves, Salt, Nutmeg, Dry Ginger, Cardamom seeds, Cinnamon, Bay leaf, Pulse, Fennel, Caraway, Mustard, Garlic flakes, Onion flakes, Mace, Cardamom green, Asafoetida.
GARAM MASALA< Amongst spices blends, Garam masala is a speciality of North India. It is a powdered blend of highly aromatic spices & Black Pepper to make it hot. It is sprinkled in small quantity, when the dish is nearly ready, be it curried or dry, lentils, meat or vegetables, to pep up the spicy aroma for which Indian food is renowned all over the world. Ingredients : Cumin, Black pepper, Coriander, Cardamom seeds, Cloves Nutmeg, Cinnamon, Dry Ginger, Bay leaf, Caraway, Mace.
HYDERABADI BIRYANI MASALA< Soak 200g cleaned and washed rice for 30 minutes in water. Fry one large, chopped red onion (90g) and 2 cloves of garlic in 30g cooking oill. Add 150g cubed meat pieces and fry till brown. In a separate pan Add 5g Hyderabadi Biryani masala & mix. Add rice and stir for 2 minutes. Add water (double the volume of soaked rice) & cook with lid on till water evaporates. Refer to the cooking instructions for volume of water to be added on the rice pack also. Ingredients : Cassia, Black Pepper, Cardamom seeds, Red chillies, Cloves, Caraway, Cardamom green, Mace.
JAL JEERA MASALA Use Jal-Jeera masala with Gol-Guppa & Pani Puri. Also use it for making Dahi-Bhalla, Chat, Papri, Papad more delicious. Add salt or sugar to taste. Ingredients : Salt white, Salt black, Dry Mango, Tamarind, Cumin, Malic acid, Mint leaves, Black pepper, Musk melone, Dry Ginger, Caraway, Chilli, Cloves, Asafoetida.
FISH MASALA Coconut fish curry : Clean ½ kg. fish, apply salt and keep aside. Soak 30g coconut powder/milk in half a cup of water and add ½ tspn. turmeric powder, 20g Fish Curry Masala and salt to taste. Chop 120g red onions finely and saute in 30g cooking oil in a flat pan till light golden. Add paste & stir for 5 min. Add 200ml. water. Simmer till the sauce reduces to half. Stir occasionally. Add fish & simmer till cooked Ingredients : Coriander, Chilli, Turmeric, Cumin, Fenugreek leaves, Salt, Black Pepper, Bishop's weed, Dry Mango, Dry Ginger, Mustard, Pulse, Cloves, Nutmeg, Cinnamon, Caraway, Cardamom seeds, Mace, Asafoetida.
CHUNKY CHAT MASALA Aloo Chat : Take 1½ potato per person. Peel and cut into ¾ inch cubes. Heat sufficient quantity of edible oil or ghee in a frying pan & fry potato pieces on low flame till they are golden & tender. Strain & transfer into a large bowl. Add 1 tspn. Chunky Chat Masala & 2 tspn. lemon juice. Stir well & serve hot. l To make FRUIT CHAT take 1½ cup per person, peeled & de-seeded assorted fruits, cut into ¾ inch pieces & add Chunky Chat Masala & lemon juice. l Sprinkle over waffers, savouries, fried nuts, grilled or roasted delicacies such as Tikkas, Kababs, fruit or vegetable salads, sandwiches etc. Ingredients : Salt white, Dry Mango, Salt black, Cumin, Musk melon, Black pepper, Pomegranate seeds, Coriander, Mint leaves, Dry Ginger, Nutmeg, Chilli, Caraway, Bishop's weeds, Cloves, Asafoetida.