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suggested recipes(4)

1 2 3 4 5 6 7 8 BLENDS

vindaloo  Masala:  
 Required: porkmeat/chicken 500 gms, mustard oil 1/2 cup, onion 1 medium- chopped, garlic 4 cloves- chopped, cooking vinegar 1 tbsp, water 1/2 cup, mangal vindaloo masala 1 tbsp.  
Method: heat oil in a pan, fry onions & garlic until golden brown. make paste of vindaloo masala & vinegar, stir fry in a pan for 2 minutes. pierce pork/chicken meat with a fork and add to the pan with the chllies, pour water ans add salt to taste. cover and cook over  moderate  heat for 20 minutes. remove the lid and continue to cook on a low flame for about 10 minutes after water evapourates.
Ingredients: chillies, turmeric, coriander, garlic, dry onion, cumin, pepper, mustard, cinnamon, cloves, nutmeg, cardamom & salt.

ProdId:VNDAL-19

ProdId:KHEMA-20

kheema Masala
 Required: minced meat 500 gms, oil/ghee/butter 1 tbsp, green chillies  4 -choped,  garlic cloves 2-  chopped, onions 100 gms- chopped, mangal kheema masala 3 tbsp, water 1 cup, salt to taste.
Method: fry onions in oil/ ghee. add minced meat, garlic, salt, green chillies, and mangal kheema masala. add water, cover & cook until meat turns tender and oil / ghee separated from the gravy. garnish with fresh coriander leaves and serve hot.
Ingredients: 
garlic, turmeric, ginger, chillies, coriander, cumin, cinnamon, cloves, salt & edible oil.

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BALTI CURRY  Masala:  
Required: SKINNED CHICKEN BREAST CUT INTO 1 1/2 INCH CUBES 500 GM, GHEE/OIL 3 TBSP, tomatoes 2, mangal balti curry masala 3 tbsp,  ginger-garlic paste 1tbsp, water 1 cup, salt to taste.
Method: heat oil/ghee in a deep frying pan, fry onions, garlic-ginger paste and stir fry. add mangal balti curry masala. add chicken/meat and stir fry fro ten minutes. add water & salt, simmer for 10 minutes. garnish with coriander leaves & serve.
Ingredients: coriander, cumin, fennel, cardamom, fenugreek, cinnamon, chilies, asafetida, mace.

ProdId:BALTI-21

ProdId:MEATM-22

meat  Masala
Required: meat 500 gm cleaned & cut into pieces, green chillies 8, oil/ghee 2 tbsp, coconut 100 gm, boiled potatoes 250 gm, medium size onions 4 chopped, curry leaves 8,  water 1 - 1 1/2 cups, ginger paste 1 1/2 tbsp, garlic paste 1 1/2 tbsp. 
Method: heat oil in a deep frying pan. saute/ fry onions, curry leaves till onions turn brown. add mutton pieces, with 4 tbsp of mangaL meat masala, ginger, garlic, coconut, water & salt to taste. cook on a low flame till meat turns tender.
Ingredients: 
red chillies, ginger, garlic, turmeric, coriander, cumin, pepper, bay leaves, cloves, cinnamon, salt & edible oil.

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suggested recipes(4)

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nihari  Masala:  
Required: meat 1 kg, mangal nihari masala 3 tbsp, ghee 250 gm, corn flour 75 gm, onion 1. 
Method: heat 1 cup ghee. add meat & mangal nihari spice mix & fry. add about 6-8 cups of water, cover & cook on a low flame till meat turns tender. dissolve the corn flour in a cup of cold water and add to the gravy stirring constantly. add browned sliced onions to the gravy& simmer for a while. serve hot garnished with ginger, green chillies & lime juice.
Ingredients : chilies, cloves, pepper, nutmeg, mace, cardamom , cumin, caraway seeds, dry ginger, till seeds, black cardamom & salt.

ProdId:NIHAR-23

ProdId:ROGHN-24

roghan josh Masala
 Required: meat  1 Kg, ghee 200 gm, curd 150 gm, mangal  roghan josh masala 1 tbsp.
Method: heat the ghee in a pan andd fry the masala. add the cleaned meat, keep stirring until a rich color is obtained. when the mixture sticks to the pan add curd and cook till the meat turns tender.
Ingredients : kashmiri chilly powder, coriander, cumin, poppy seeds, shah jeera, cardamom, cinnamon, cloves, asafoetida & salt.

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