INGREDIENT REQUIRED Chickpeas 1 cup / 200g Potatoes 3 cupspeeled, boiled and cubed Onion 1 cup finely diced Green Chillies 3-4 finely sliced Lemon Juice 3-4 tablespoons Fresh Coriander 2-3 tablespoons leaves Tamarind ½-1 cup Papri 1 cup crushed Shan Chana Chaat Masala 3-4 tablespoons STEPS OF COOKING Boil in 10 cups water for 2 hours then add 1 teaspoon baking soda and boil for 10...
Shan Vegetable Masala Mix helps you prepare delicious vegetable curry for your everyday meal. INGREDIENT REQUIRED Single / Mixed Vegetables 500gwashed & prepared accordingly Onions 2 medium / 200gfinely sliced Tomatoes 2-3 medium / 200gfinely chopped Cooking Oil ½ cup / 85ml Shan Vegetable Masala Mix 2-3 tablespoons STEPS OF COOKING In hot oil fry the onions for few minutes. Add tomatoes and fry for...
Shan Easy Cook Haleem Mix has the perfect proportion of powdered lentils, wheat and spices to help you prepare the traditional creamy and grainy Haleem Curry. INGREDIENT REQUIRED Meat 250g boneless Bones 250g small portions Oil / Ghee 1 cup 175ml Onion ½ medium finely sliced Shan Haleem Masala 1 packet STEPS OF COOKING Heat half cup oil/ghee. Add meat, bones and Shan Special Haleem...
Shan Kofta mix helps you prepare delicious and mouthwatering traditional Meatball Curry with its perfect blend of rich and aromatic spices. INGREDIENT REQUIRED Meat 1 kg finely grounded to a paste Onions 300g grounded Plain Yogurt 1½ cups/300g whipped Garlic Paste 1 tablespoon Fresh Cilantro 2 tablespoons chopped Oil / Ghee 175-250g Shan Kofta Mix 1 packet STEPS OF COOKING In the minced meat, add...
Parivar Val Dal
Val ni dal or Lima beans have a unique taste. It is slightly bitter and that is what gives dal its flavor.
Generally, these beans are mostly available during winter. The beans are to be removed from its pod ( known as papdi). They are then soaked in warm water and the skin is removed. They look beautiful after their skin is removed.
MDH Chunky Chat Masala is an essential spice in Indian cuisine. This tantalizing, tart, tangy, spicy and salty blend of spices is used to enhance the flavors of everything from fruits to savoury snacks.
BIRYANI MASALADirection : 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.
Ingredients : Black Pepper, Cassia, Cardamom Amomum, Red Chillies, Caraway, Cloves, Green Cardamom, Mace
Badshah Sindhi Biryani Masala is a rich and hearty rice dish that can be made with beef, chicken or lamb. It is traditionally made with Basmati Rice, yogurt, vegetables like potatoes and onions and green chilies. Easy to follow instructions. Available in 3.5oz. Delicious and easy way to bring spice to any dish.
DELICIOUS TO USE IN:
Biryani
Pulao
Chicken rub
Marinades
Nirav Ranguni Val
Rangooni Vaal Shaak is a delicacy in a Gujarati household and in almost every traditional Gujarati function. Rangooni Vaal Shaak is healthy dish to eat. There are so many sweet, spicy and tangy curries in Gujarati cuisine like Rasawalu Batata Shaak, Chana Shaak, Chora Shakk, Ringan Bateka Shaak, Chokha methi Shaak, etc…Rangoon Vaal Shaak is also one of them sweet, spicy and tangy.
MDH Jal Jeera Masala | Spices blend for fried Savouries
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.
Ingredients : Iodised Salt, Black Salt, Dry Mango, Cumin, Tamarind, Citric Acid, Mint Leaves, Kachri, Dried Ginger, Yellow Chillies, Black Pepper, Turmeric, Cloves, Asafoetida.
Spices blend for Black Lentil (Urad whole) Recipe : 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....
This spice blend makes a delicious batter for fried savouries100gRecipe SuggestionMake a batter with 3 chopped red onions (200g), gram flour (250g), MDH Pakora Masala (25g), salt (5g), baking soda (1/2 tsp) and water (250ml). Heat 0.5 litres cooking oil in a deep frying pan, then gently fry spoonfuls of the batter until golden brown on both sides. Remove from the oil and drain well,...
