Heat cooking medium, add Biryani masala, water and pre-soaked rice. Add mutton/ chicken pieces as desired, a pinch of saffron/ turmeric powder and cook as usual.
Black Pepper, Cassia, Cardamom Amomum, Red Chillies, Caraway, Cloves, Green Cardamom, Mace
Soak 200g Chick Peas overnight with extra water. Strain. In a large pan heat 50g cooking oil. Fry 120g chopped red onions till golden brown. Add two chopped tomatoes (120g) and stir. Add 20g Chana Masala, 1 tspn. salt, and Chick Peas. Stir for 5 minutes then add 800 ml fresh water. Mix ½ tspn. baking soda. Bring to boil & cover. Simmer for 40 min on low heat. Alternately pressure cook for 20 min. with 400 ml water & ½ tspn. baking soda. Read cooking instructions on Chick Peas packet also.
Coriander seeds, Red Chillies, Turmeric, Cumin, Iodised Salt, Black Pepper, Fenugreek Leaves, Mustard, Dried Ginger, Cassia, Cardamom Amomum, Cloves, Nutmeg, Mace, Asafoetida.
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.
Coriander seeds, Cumin, Red Chillies, Dry Mango, Kachri, Iodised Salt, Fenugreek Leaves, Black Pepper, Garlic, Dried Ginger, Cassia, Cardamom Amomum, Nutmeg.
Soak overnight 110g Black Lentils (Urad whole) and 30g Red Kidney beans. Strain away water. Add 1.5 litre warm water in a deep pan and boil the beans till they are soft. Add more water when required. Separately cook 120g tomato puree & 15g Dal Makhani masala. Transfer it to boiling beans. Mix and simmer for 10 minutes. Add 40g cream and 30g butter. Check seasoning. Serve with Tandoori Parantha, Naan or Rice.
Coriander seeds, Red Chillies, Dry Mango, Iodised Salt, Dried Ginger, Garlic, Black Pepper, Cassia, Cloves, Nutmeg, Star Anise, Mace, Asafoetida.
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.
Coriander seeds, Cumin, Black Pepper, Cassia, Dried Ginger, Fenugreek Leaves, Cardamom Amomum, Yellow Chillies, Cloves, Nutmeg, Mace.
Use Jal Jeera masala with Gol-Guppa & Pani Puri. Also use it for making Dahi-Bhalla, Chat, Papri, Papad more delicious.
Add sugar to taste.
Iodised Salt, Black Salt, Dry Mango, Cumin, Tamarind, Citric Acid, Mint Leaves, Kachri, Dried Ginger, Yellow Chillies, Black Pepper, Turmeric, Cloves, Asafoetida.
Exotic Kashmiri Mirch is a special blend of medium hot quality Red Pepper that is used for Tandoori (Clay oven) preparations. When used in curry it imparts bright red colour making food more appealing and palatable. It is added to marinade for marinating and to frying onions along with chopped tomatoes while preparing curries.
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.
Coriander seeds, Cumin, Red Chillies, Turmeric, Black Pepper, Iodised Salt, Dried Ginger, Mustard, Fennel, Seeds, Garlic, Cassia, Fenugreek Leaves, Cardamom Amomum, Cloves, Nutmeg, Green Cardamom, Mace, Asafoetida.
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.
Coriander seeds, Red Chillies, Dry Mango, Cumin, Iodised Salt, Fennel Seeds, Cassia, Dried Ginger, Black Pepper, Cardamom Amomum, Cloves, Star Anise, Nutmeg, Mace.
Soak 200g. Red Kidney beans in 300ml. water over night. Boil the beans in 650ml. water for 20 min. Chop100g. red onions and 150g. tomatoes. In a large pan heat 50ml cooking oil and fry onions till golden. Add tomatoes, salt 7g. or to taste & 15g. Rajmah masala. Stir to form paste. Transfer boiled beans along with water and stir. Let it simmer for 15 min. or till the beans are soft & tender. Similarly, Black Eyed beans can also be made using same spice blend.
Coriander seeds, Dry Mango, Iodised Salt, Cumin, Red Chillies, Kachri, Black Salt, Pomegranate Seeds, Black, Pepper, Tamarind, Dried Ginger, Mint Leaves, Cassia, Fenugreek Leaves, Cardamom Amomum, Nutmeg, Cloves, Mace.
Pressure cook 200g Arhar dal in 750 ml water. Soak 20g tamarind in ½ cup of warm water for 30 min. and extract pulp. Sieve. In a pan heat 50g ghee/cooking oil & fry 2 chopped onions till golden. Add 250g assorted, vegetable pieces like, brinjals, drum sticks, marrow, peas, carrots etc, 4 tspn. Sambar masala, salt to taste & fry. Transfer cooked dal alongwith water, tamarind pulp to the vegetables. Cover and simmer till the vegetables are tender.
Coriander, Red Chilli, Fenugreek, Turmeric, Cumin, Salt Iodised, Chana Dal, Arhar Dal, Black Pepper, Ginger, Curry leaves, Mustard, Cassia, Cardamom, Amomum, Cloves, Nutmeg, Asafoetida
Recipe : Cut 500g Paneer in triangular pieces of 4 cm. base. Make paste of 100g onions and 120g tomatoes separately. Also blanch, peel and grind 10 almonds into a fine paste adding ¼ cup water. Alternately cashew nuts can also be used. In a flat pan heat 50g edible oil and cook onion paste till light pink for 10 min. Add tomato puree and 15g Shahi Paneer masala. Cook for 5 min. Add the almonds paste, 1 cup water and Paneer pieces. Simmer for 5 minutes till right consistency. Check seasoning. Serve with 1 tspn. cream poured on top.
(Tip : Paneer pieces can be lightly fried, strained and separated from oil before cooking onion paste and added at the last stage.)
Ingredients : Coriander seeds, Red Chillies, Iodised Salt, Black Pepper, Turmeric, Garlic, Cassia, Dried Ginger, Fennel Seeds, Cardamom Amomum, Cloves, Nutmeg, Mace.
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