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suggested recipes(6)

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ready curry Masala:
Required: mangal curry masala 100 gm, water 300 ml, cooking oil/ghee 75 ml, tomato pulp 50 gm, ginger-garlic paste 1/2 tbsp, desiccated fresh coconut 25 gm.
Method: add the curry masala & the coconut to 75 ml water to prepare paste. heat oil over high flame, add 1/2 tbsp ginger-garlic paste, tomato pulp. cook over slow heat , stirring constantly. add 350 gm of veg/chicken/meat/fish etc. add another 1 cup of water, cover & simmer till veg/non veg is tender & the liquid has reduced a sauce. garnish with green chilies & onion & serve hot with rice & papad.
Ingredients:
coriander, cumin, red chilies, black cardamom, black pepper, cinnamon, cloves, cardamom, mace, edible oil, salt.

ProdId:CURRY-33

ProdId:BIRYA-34

biryani Masala
Required: basumati rice 300 gm, boiled potatoes 100 gm, chopped carrots 100 gm, boiled peas 100 gm, chopped tomatoes 50 gm, chopped onions 50 gm, roasted cashew nuts 25 gm, ghee 100 gm, yogurt 100 gm.
Method: boil rice with salt to taste. heat ghee and add all the vegetables, cook till vegetables are tender. add 25 gm of mangal biryani masala, add salt to tast. mix the vegetables with boiled rice and yogurt. serve steaming hot garnished with roasted cashew & saffron.
for chicken/meat biryani add 500 gm of chicken /fish/meat in place of the vegetables.
Ingredients:
coriander, turmeric, cumin, pepper, cloves, cinnamon, green elaichi, shajeera ,red chilies, bay leaves & salt.

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suggested recipes(6)

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kitchen king Masala:
Required: cauliflower 100 gm, green peas 100 gm, carrots 100 gm, french beans 100 gm, butter 200 gm, cream 1/2 cups, mangal ginger-garlic masala paste.
Method: boil all the vegetables & keep them aside.. fry butter and add 3 tbsp of mangal kitchen king masala and 1/2 tbsp of mangal garlic-ginger paste. add water and all the boiled vegetables. cook on a low flame till gravy is thick. serve with tandoori/ nan/roti garnishing with fresh coriander leaves topping with cream. for paneer makhanwala aadd 250 gm of fried paneer.
Ingredients:
coriander, red chilies, turmeric, cumin, dal, fenugreek, pepper, salt, cardamom, ginger, cinnamon, cloves, nutmeg, mustard, garlic, mace, asafetida

ProdId:KKING-35

ProdId=DHNSK-36

dhansak Masala
Required: toor dal 250 gm, masur dal 100 gm, pumpkin 50 gm, potatoes 2, onions 2, a few fenugreek leaves, green chilies, mint, oil 2 tbsp & salt to taste.
Method: cook both the dals & vegetables together in a pressure cooker. after cooking mix it properly in a mixer. heat 2 tbsp of oil in a frying pan, half fry chopped onions. add 4 tbsp mangal dhansak masala & salt to taste. add this to the mixed dal and boil for some time. serve hot with chopped corinader leaves.
Ingredients:
coriander, red chillies, turmeric, cumin, badyan, bay leaves, pepper, fenugreek, mustard, cloves, cinnamon, caramom, garlic, edible oil.

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