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suggested recipes(7)

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madras rasam  Masala:  
Required: water 3-4 litres, tomatoes 4 medium size- cut into small pieces,  garlic 2 cloves crushed ( optional), toor dal 300 gm, mangal rasam powder 4 tea spoons, oil 2 tea spoons. 
Method: soak toor dal in water and boil till cooked, add tomatoes and crushed garlic, add mangal rasam masala (mix includes tamarind which need not be added), stir well and allow it simmer. saute mustard and curry leaves in a tea spoon of oil and add coriander leaves for extra flavour. serve hot with rice.
Ingredients: 
coriander, tamarind, toor dal, pepper, cumin, red chilies, fenugreek, asafetida & salt. 
ProdId:RASAM-37
ProdId:SAMBR-38

madras sambar Masala
Required: toor dal 100 gm, tamarind 20 gm, drum sticks 100 gm, onions 50 gm, brinjal 50 gm, curry leaves 4-5,red chilies 3-4 , asafetida a pinch.
Method: boil dal and add vegetable pieces. add 2 table spoons of mangal sambar masala. cook till vegetables are tender. add tamarind & salt to taste and boil. heat 2 tbsp of oil and add red chilies, curry leaves and a pinch of hing (asafetida). add this to cooked sambar. boil for 3 minutes and serve hot.
Ingredients: 
coriander, salt., red chilies, cumin, fenugreek, mustard, turmeric, curry leaves, asafetida.

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suggested recipes(7)

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idli dosa chutney powder: 
Method: mix mangal idli dosa chutney powder to curd or water proportionately. serve with idli, dosa or upma.
Ingredients: 
mustard, curry leaves, citric acid, sugar, chillies, udad dal, salt, mango powder, coconut, dalia.

ProdId:IDPOW-39
ProdId:COCGR-40

coconut garlic chutney powder: 
Method: coconut garlic chutney powder is used traditionally as hot chutney for batatavada, pav vada, sandwiches and other snacks. it can be mixed with curds for making garlic raita.
Ingredients: 
dry coconut, garlic, red chillies, salt, mango powder, cumin, edible oil. 

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suggested recipes(7)

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ginger garlic masala paste:  
time & labour saving all purpose masala for busy house wives & chefs.
this exotic blend of freshly ground garlic, ginger, kashmiri chilly and other aromatic spices.  it is used for vegetarian, non- vegetarian, continental, punjabi & biryani dishes. dissolve in water for preparing paste & add oil to retain paste form.
for garlic bread, mix paste with butter.
for garlic chilly sauce- mix paste with tomato ketchup. for curd raita- dissolve in curd. for tandoori chicken- dissolve in curd & marinate. for pav bhaji- add paste to bhaji while cooking.
Ingredients: 
garlic, ginger, red chillies, cumin, turmeric, mango powder, edible oil & salt.
ProdId:GNRGR-41
ProdId:KADHI-42

kadhi Masala
Required: curd 500ml, gram flour 125 gm, cumin 1/4 tea spoon, whole red chillies 4, ghee/ oil 25ml, mangal kadhi masala 2 tbsp, salt to taste, water 4 cups, curry leaves 7-8
Method: beat the curd, gram flour, & water together. heat this mixture, stir in salt & mangal kadhi masala- bringing it to boil. heat ghee/ oil, saute cumin, chillies, curry leaves and pour over kadhi and mix well. serve hot with rice &  rotis.
Ingredients: 
bengal gram, turmeric, red chillies, sugar, cloves, cinnamon, cardamom, cumin, mustard, fenugreek, curry leaves, asafoetida. 

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