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MASALA & SNACKS
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Eastern Powder - Pepper
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Eastern Black pepper is a zing that has the possible to make food more valuable when used in different recipes and as a table spice. Pepper is widely used in the wintry cusine of North India, to impart heat and spiciness to veg. dishes. INGREDIENTS: Black pepper.
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Eastern Powder - Sindhi Biryani Masala
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Ingredients: Chilli,Coriander,Cumin,Salt,Turmeric,Bayleaf,Cinnamon,Coriander leaf, Mint leaf,Cardamom,Black cardamom, Yeast extract,Clove,Black pepper,Malic acid
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Eastern Powder - Turmeric
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Eastern Turmeric Powder lends a superb, woody fragrance and flavour. It is normally used in almost all stews, curries, snacks, soups, masalas, seasonings and pickles. This turmeric powder also possesses rich healing properties. INGREDIENTS: Turmeric.
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Eastern Puliogare Masala Powder
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Puliogare Masala Powder is a tangy traditional mix of tamarind and assorted spices to bring out the authentic flavour of this all-time south Indian favourite. Puliogare is also known as Tamarind Rice, a dish prepared by adding this tangy masala powder. INGREDIENTS: Tamarind Concentrate, Groundnut, Dry Coconut, Coriander, Chilly, Curry Leaves, Gingelly Seed, Jaggery, Black Pepper, Fenugreek, Turmeric, Bengal Gram, Black Gramdhal, Mustard, Cumin, Salt, Asafoetida. How to Use: Heat 2.5 tablespoons of cooking oil in a vessel, add 4 tablespoons of eastern puliyogare mix, stir for 2-3 minutes on a low flame and add 600g of cooked rice. Mix thoroughly.
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Eastern Tamarind
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Tamarind is used in a number of Indian and Asian dishes to give food a tangy flavour. It is also believed to ease stomach discomfort and aid digestion. Ingredients: Tamarind, Salt.
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Eastern White Pepper Powder
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White pepper is less aromatic than black pepper and has a somewhat musty flavour.  White pepper is made from berries that are ripe, whereas black pepper is made using unripe berries. Ingredients: White Pepper.
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Everest Hing - Yellow
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Mastering masala blending is both an art and science. Given the diversity of culture and the wide variety of distinctive cuisines and taste preferences, prevalent across the length and breadth of India, it is a skill that needs perfection and it’s not easy. Each spice has its own distinct identity in terms of taste, aroma, flavor, color with some even offering numerous health benefits. No wonder, pure spices will always play an integral part in Indian cuisine irrespective of the zone, state, community or the cooking method and hence occupies a very special place of honor.
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Everest Masala - Chat
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Everest presents their authentic range of masalas that are blended with a wide variety of handpicked and selected spices that bring a whole new flavour and meaning to your dishes. Rake up your favourite recipes and cuisines by adding this magical blend of Everest masalas. INGREDIENTS: Rock salt, Black salt, Dry mango, Cumin, Pomegranate seed, Black Pepper, Dry Ginger, Chilli, Mint leaf, Nutmeg, Bishop's weed, Malic acid and Asafoetida. How to Use: Boil, chop and fry 500g potatoes till slightly golden. Remove in a bowl and cool. Add 2 tbsp mint chutney, 1 tbsp lemon juice, 1/2 inch chopped ginger, 1 chopped green chilli and salt to taste. Mix well. Sprinkle 1 tbsp Everest Chaat masala. Toss. Add chopped coriander leaves. Serve fresh.
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Everest Masala - Chhole
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Everest presents their authentic range of masalas that are blended with a wide variety of handpicked and selected spices that bring a whole new flavour and meaning to your dishes. Rake up your favourite recipes and cuisines by adding this magical blend of Everest masalas. INGREDIENTS: Coriander, Dry Mango, Chilli, Cumin, Cassia leaf, mint leaf, pomegranate seed, Mustard, Cassia, Clove, Black Pepper, Fennel, Dry Ginger, Common salt, Black salt,Nutmeg, Mace, Caraway, Black cardamom, Turmeric, Bishop's weed, Asafoetida, Tamarind and Malic acid. How to Use: Soak 100g of chhole overnight. Cook and keep aside. Heat 3 tbsp oil, fry 2 chopped onions till golden brown. Add 1 tsp each of chilli powder and coriander powder. Add 1 tbsp Everest Chhole masala. Fry for 3 min on a low flame. Add 1 chopped tomato, 3 slit green chillies and 1/2 inch ginger, finely sliced and salt to taste. Add boiled chhole. Add salt, cook for 5 min. For added flavour put 1/2 tsp chaat masala and kasuri methi. Serve hot with roti/rice.
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Everest Masala - Chicken
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Everest presents their authentic range of masalas that are blended with a wide variety of handpicked and selected spices that bring a whole new flavour and meaning to your dishes. Rake up your favourite recipes and cuisines by adding this magical blend of Everest masalas. INGREDIENTS: Coriander, Chilli, Cumin, Black Pepper, Garlic, Cassia, Dry Ginger, Nutmeg, Mace, Clove, Black Cardamom, Fenugreek, Dry Fenugreek leaf, Black gram,Bengal gram, Asafoetida, Common salt and Turmeric How to Use: Marinate 750g chicken pieces with 1 tsp chilli powder, 1 tsp ginger-garlic paste, 1/2 tsp turmeric powder, 3 tbsp curd and salt. Keep for 1 hour. Heat 4 tbsp oil, fry 4 chopped onions till crisp. Add 3 chopped green chillies, 1 tsp ginger -galic paste, 1 tsp coriander powder, 1 tsp turmeric powder and 3 tsp Everst chicken Masala. Fry for 1 min. Add marinated chicken and 4 chopped tomatoes. Cook for 10 min. Serve hot with rice or roti.
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Everest Masala - Garam
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Everest presents their authentic range of masalas that are blended with a wide variety of handpicked and selected spices that bring a whole new flavour and meaning to your dishes. Rake up your favourite recipes and cuisines by adding this magical blend of Everest masalas. INGREDIENTS: Coriander, Chilli, Cumin, Cassia Leaf, Black Pepper, Cassia, Clove, Black Cardamom , Star anise, Fennel, Dry Ginger, Common Salt and Caraway How to Use: Prepare the dal or vegetables of your choice with usual spices in ghee/oil as you normally do. Add 1 n half tsp of Everest Garam masala to 500g vegetables or 1 Litre ready dal. Adjust according to quantity and stir on low flame for 3 mins. Keep covered for at least 5 mins. Serve warm with rice/roti.
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Everest Masala - Kitchen King
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Everest presents their authentic range of masalas that are blended with a wide variety of handpicked and selected spices that bring a whole new flavour and meaning to your dishes. Rake up your favourite recipes and cuisines by adding this magical blend of Everest masalas. INGREDIENTS: Coriander, Cumin, Chilli, Turmeric, Black Pepper, Garlic, Dry Ginger, Mace, Green Cardamom, Bengal gram, Black gram, Nutmeg, Genugreek, Cassia, Clove, Caraway, Star anise, Dry fenugreek leaf, Common salt, Asafoetida, Mustard and Black cardamom. How to Use: In 1 tbsp oil light fry 1chopped onion, 2 green chillies, 2 cloves of garlic, 5 cashewnuts, 1 tbsp poppy seeds, 1 tsp cumin, 1 tsp kasuri methi and 1 inch ginger. Add 1/2 cup water. Keep for 30 min & grind to fine paste. Fry paste in 3 tbsp ghee for 3 mins. Add 2 pureed tomatoes, 1 tsp chilli powder, 1/2 tsp turmeric powder & 2 tsp Everest Kitchen King masala. Add 1 cup boiled green peas. cook till ghee seperates. Add 1/2 cup water & 250 g fried paneer. Cook for 5 min. Serve hot.
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Everest Masala - Meat
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Everest presents their authentic range of masalas that are blended with a wide variety of handpicked and selected spices that bring a whole new flavour and meaning to your dishes. Rake up your favourite recipes and cuisines by adding this magical blend of Everest masalas. INGREDIENTS: Coriander, Chilli, Cumin, Cassia leaf, Black Pepper, Cassia, Clove, Green cardamom, Garlic, Fennel, Star anise, Dry fenugreek leaf, mint leaf, Bengal gram, Dry Ginger, Turmeric, Mustard and Common salt How to Use: Marinate clean and cut pieces of 500g mutton for 2 hrs in a mixture of 2 onions ground to fine paste, 1 tsp ginger-garlic paste, 4 tbsp strained curd and salt. Heat 4 tbsp oil and fry 2 sliced onions till crisp. Add marinated meat and 3 tsp Everest Meat masala. Stir for 5 min. Add two cups water. Pressure cook for 10 min. Remove from fire. Serve warm with rice or bread (roti/nan).
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Everest Masala - Pav Bhaji
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Everest presents their authentic range of masalas that are blended with a wide variety of handpicked and selected spices that bring a whole new flavour and meaning to your dishes. Rake up your favourite recipes and cuisines by adding this magical blend of Everest masalas. INGREDIENTS: Chilli, Coriander, Cumin, Dry Mango, Cassia Leaf, Black Pepper, Cassia, Clove, Turmeric, Dry Ginger, Star anise, Fennel , Black Cardamom and Common Salt. How to Use: In 2 tbsp oil, shallow fry 2 tsp garlic paste and 2 chopped onions till soft. Add 2 chopped tomatoes, 1 tbsp Everest Pav Bhaji Masala, Chilli powder and salt to taste. Roast. Add 500 gm boiled vegetables like potatoes, green peas, cauliflower, capsicum. Mash and cook for 2-3 min. Add a slab of butter and sprinkle chopped coriander leaves. Serve with hot buttered Pav (Bread) and chopped raw onions sprinked with lemon.
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Everest Masala - Sabji
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Everest presents their authentic range of masalas that are blended with a wide variety of handpicked and selected spices that bring a whole new flavour and meaning to your dishes. Rake up your favourite recipes and cuisines by adding this magical blend of Everest masalas. INGREDIENTS: Coriander, Chilli, Bengal gram, Black gram, Pigeon Pea, Cumin, Rice, Fenugreek, Common Salt, Curry Leaf, Tamarind, Turmeric, Cassia, Asafoetida and Malic acid How to Use: Cook 100 gm pigeon peas (Tovar/Arhar Dal) for 30 min. Biol it with pieces of drumstick, brinjal, pumpkin and onions. Add 2 tbsp of thick tamarind juice, Chilli powder and salt to taste. Add 1 heaped tbsp of Everest Sambhar Masala. For the Baghar/Taka, heat 2 tsp oil, add 1 red chilli, 1/4 tsp fenugreek, 1/2 tsp mustard seed, 2 springs of curry leaves and a pinch of asafoetida. Add Baghar/Tadka to the mixture. Boil for 2 min. Serve hot with dosas.idlis/appams for authentic flavour.
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Everest Masala - Shahi Biryani
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Everest presents their authentic range of masalas that are blended with a wide variety of handpicked and selected spices that bring a whole new flavour and meaning to your dishes. Rake up your favourite recipes and cuisines by adding this magical blend of Everest masalas. INGREDIENTS: Coriander, Cumin, Cassia leaf, Black Pepper, Cassia, Chilli, Green cardamom, clove, black cardamom, caraway, Mace, Nutmeg and Turmeric. How to Use: Par boil 250g basmati rice. In 3 tbsp oil, fry 3sliced onion, 1 tsp each ginger -garlic paste. Add puree of 2 tomatoes, chilli and turmeric powder. Cook till oil seperates. Add 1/2 cup curd and 1 n half tbsp Everest Shahi Biryani masala. Roast. Add 1 n half cup cooked vegetables like green peas, cauliflower, carrots and salt to taste. Grease bowl, spread half the rice, add vegetables, spread remaining rice. Pour 2 tbsp ghee and 1/2 cup milk. Cover and heat for 15 min on low flame. Serve hot with raita.salad.
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Everest Masala - Tandoori
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Everest presents their authentic range of masalas that are blended with a wide variety of handpicked and selected spices that bring a whole new flavour and meaning to your dishes. Rake up your favourite recipes and cuisines by adding this magical blend of Everest masalas. INGREDIENTS: Coriander, Chilli, Cumin, Pigeon pea, Cassia leaf, Cassia, Clove, Garlic, Common salt, Black Pepper, Dry Ginger, Mustard, Black Cardamom, Turmeric, Star anise, Nutmeg and Asafoetida How to Use: With a sharp knife, make fine slits pn pieces of chicken legs and breast (1 Kg). Apply lime and salt. Keep for 15 min. Mix 2 tsp ginger-garlic paste, 4 tsp Everest Tandoori Chicken masala, 6 tbsp thick strained curd and salt. Marinate cut chicken in this mixture for at least 2 hrs. Apply 2 tsp melted butter on the chicken pieces and roast till well done.
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Everest Powder - Black Pepper
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• Fine ground, highly aromatic Allepey pepper acclaimed for its superb flavour and bite. These bold berried peppers are sourced from the erstwhile shipping port Allepey - a Southern district of Kerala. • Pepper has a sharp, hot and biting taste. Its a warming spice. It is one of the oldest and important spices in the world. So important, that in ancient times it was used to pay taxes. In 410 A.D, when the Huns lay seige of Rome, 3000 pounds of pepper was demanded as ransom. • India holds a supreme position in the production of pepper. Two of its celebrated varieties are Malabar Garbled and Tellichery Extra bold. The finest Indian pepper is grown in the monsoon forests of the Malabar coast in Kerala. INGREDIENTS: Pepper. How To Use: Pepper is extensively used in the wintry cusine of North India, to impart warmth and pungency to veg. dishes. In the South, it is used as a flavouring spice in non-veg preparations. Pepper incidentally is an important spice in the Indian four-spice classic Garam Masala. Pepper corns boiled in water along with basil leaves, are said to relieve chest congestions and asthematic condition.
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Everest Powder - Coriander
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Everest presents their authentic range of masalas that are blended with a wide variety of handpicked and selected spices that bring a whole new flavour and meaning to your dishes. Rake up your favourite recipes and cuisines by adding this magical blend of Everest masalas. How To Use: Add as per your requirement for flavour.
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Everest Powder - Cumin
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Sourced from the well drained, loamy regions of Gujarat and Rajasthan. This type is much valued for its high percentage of essential oil content that gives it an intense flavor. Cumin seeds has a penetrating musty, earthy flavor. Its a cooling spice. In the middle ages, cumin was believed to keep lovers faithful and chicken from straying. More recently, cumin has become popular because of its use in Mexican cooking. A native of Egypt and the Mediterranean, cumin is now mostly produced in India. Gujarat, Rajasthan and Uttar Pradesh are the prominent producers. INGREDIENTS : Cumin seeds. How to Use: Roasted very briefly on low fire (for only a minute) on a tawa (girdle) and then ground into powder helps release its flavour more fully. Cumin is considered a digestive.
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Everest Powder - Dry Mango
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Everest Dry Mango Powder is a spice derived by grinding dried mango pieces. It retains the spicy and acidic taste of unripe mangoes. INGREDIENTS: Dry Mango. HOW TO USE: Everest Dry Mango Power is ideal for adding a tangy zing and fragrance of mangoes to a wide range of dishes, salads, beverages and more.
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Everest Powder - Hingraj
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This spice is used as a digestive aid, in food as a condiment, and in pickling. It plays a critical flavouring role in Indian vegetarian cuisine by acting as an umami enhancer. Used along with turmeric, it is a standard component of lentil curries such as dal, sambar as well as in numerous vegetable dishes, especially those based on potato and cauliflower. Ingredients: Wheat Flour, Gum, Asafoetida, Mustard Oil, Wheat Flour 65% approx. How to Use: Everest Hungraj is perfect for a richer and stronger flavour in vegetable dishes.
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Everest Powder - Green Coriander
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Everest Coriander Powder is vastly used in Indian cuisine. This powder is very much desirable and it also acts as a thickening cause. It presents a humid and gentle flavor to curry dishes and acts as a thickener for gravies. INGREDIENTS: Dry Coriander Seeds.
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Everest Powder - Jaljira
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Everest offers Jaljira Powder can be used for preparing beloved welcome drink. A sparkling mix of spices and condiments that contain mint leaf and dry ginger convey a tangy, sizzling nature when mixed with plain water. INGREDIENTS: Common salt, dry mango, rock salt, mint leaf, cumin, black salt, chilli, black pepper, dry ginger, asafoetida and malic acid. HOW TO USE: Add 1 tsp. Everest Jaljira Masala to 1 glass of water. Add a squeeze of lime and salt to taste. Garnish with Mint leaves, a slice of Fresh Lime or a few Salted Boondis. Serve chilled.
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Everest Powder - Kashmirilal
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Everest presents their authentic range of masalas that are blended with a wide variety of handpicked and selected spices that bring a whole new flavour and meaning to your dishes. Rake up your favourite recipes and cuisines by adding this magical blend of Everest masalas. Ingredients: Chilli, ricebran oil. How To Use: Add as per your requirement for spiciness.
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Everest Powder - Kutilal Red Chilli
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Everest Kutilal Red Chilli Powder is a coarse-ground red chili powder of the premium quality, distinguished by their mild pungency and bright red colour. It is a heating spice and comes in a broad variety of sizes, colours, shapes and degrees of pungency. INGREDIENTS: Red Chilli. HOW TO USE: Chillies are used in Indian dishes for their hot taste and reddish colour.
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Everest Powder - Tikhalal
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Everest presents their authentic range of masalas that are blended with a wide variety of handpicked and selected spices that bring a whole new flavour and meaning to your dishes. Rake up your favourite recipes and cuisines by adding this magical blend of Everest masalas. Ingredients: Chilli, ricebran oil. How To Use: Add as per your requirement for spiciness.
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Everest Powder - Tikhalal Chilli
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The spicy taste of Indian food can be likened with the Paprika bearing Mexican cuisine that sets your palate on appetising fire! Everest is a brand that has been well known for qualitative spices and spice mixes as well. This spice blend is one that brings in the fiery magic of red chillies, well known in India! Ingredients: Everest Tikhalal Powder contains roasted, dried and powdered red chillies that can add a punch to any dish. This pack is vacuum sealed and its inmates are prepped under the highest quality procedures. The selection of chillies also takes place under a highly qualitative eye. It also contains 2% edible groundnut oil. How to Use: Use a pinch of this powder for a fiery undertone to elevate the taste of even the most bland dish. This powder can also be used to season dishes while they are being cooked. Also, the use of this spice in Indian curries is a well documented fact!
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Everest Powder - Turmeric
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Everest presents their authentic range of masalas that are blended with a wide variety of handpicked and selected spices that bring a whole new flavour and meaning to your dishes. Rake up your favourite recipes and cuisines by adding this magical blend of Everest masalas. How To Use: Add as per your requirement for colour and flavour.
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Everest Powder - White Pepper
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Pepper is widely used in the wintry cuisine of North India, to impart spicy and hot to veg. dishes. In the South, it is used as a tasty spice in non-veg preparations. INGREDIENTS: Dry White Pepper. HOW TO USE: Add a teaspoon of pepper powder to your food once a day.
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Everest Powder -Hing-Asafoetida, Yellow
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An amber colored resin extracted from the root or stem of a perennial plant, Hing plays many roles in many cultures. Scientifically called Ferula Assafoetida, Hing has been used as widely as in ancient Persia, Greece, Africa and India. From being used in black magic or warding away the evil eye to soothing stomach ailments, this spice has significant contribution to cultures around the world. But in cuisines, its pungent and strong aroma is put to good use as a replacement for onion and garlic. It gives off a smooth and robust flavor when released in hot oil. Today it is more commonly available in compounded forms. How to Use: Everest Yellow Hing is perfect for a subtler flavour in vegetable dishes.
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MDH Chunky Chat
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MDH Chunky Chat Masala is spice mix for salads. Chat Masala is a necessary seasoning in Indian cuisine. This alluring tart, spicy, peppery and salty mix of spices is used to improve the flavor of all from fruits to flavorful snacks. It is a blend of salt, black salt, cumin, dry mango powder, pomegranate seeds, coriander, black pepper, nutmeg, mint leaves and extra spices. Ingredients: Iodised Salt, Dried Mango Powder, Black Salt, Cumin, Kachri, Coriander Seeds, Black Pepper, Pomegranate Seeds, Mint, Red Chillies, Dried Ginger, Bishops Weed, Nutmeg, Cloves, Caraway, Asafoetida.
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MDH Deggi Mirch Powder
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Deggi Mirch is a unique, age old blend, processed from special varieties of colourful Indian red chillies. It is mild-hot and imparts glowing natural red colour to curried dishes making them attractive and more palatable.
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MDH Masala - Chana
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MDH Chana Masala is the best ingredient to cook peppery, flavorsome and tasty chana masala. If you desire chana masala to be spicier add extra spices along with MDH Chana Masala. This is an easy recipe for the channa masala powder which is simple to make and tastes remarkable. Ingredients: Coriander Seeds, Dried Mango Powder, Iodised Salt, Cumin, Red Chillies, Kachri, Dried Pomegranate Seeds, Black Salt, Fenugreek Leaves, Black Pepper, Dried Ginger, Mint, Cassia, Large Cardamom Seeds, Cloves, Nutmeg, Caraway, Mace.
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MDH Masala - Dal Makhni
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MDH Dal Makhni Masala is a spice mix for black lentil. The major ingredients of this masala contain clove, ginger, chilly, cardamom, pepper, coriander, cassia, dry mango, cumin, salt etc. The curds and yoghurt become enriched with the rich and spicy flavour of this masala. Ingredients: Coriander Seeds, Red Chilli, Dry Mango, Onion, Black Pepper, Ginger, Salt, Cassia, Garlic, Nutmeg, Cloves, Mace Badian, Asafoetida.
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MDH Masala - Chicken
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MDH Chicken Masala is a spice blend for chicken. Prepared with chilli, cumin, coriander, fenugreek leaves turmeric and additional ingredients. 100% natural and has completely no false flavor and preservatives. The ingredients used to arrange this recipe are prepared with usual techniques to make sure that purity, freshness and flavor are suitably retained. Ingredients: Coriander, Chillies, Cumin, Turmeric, Fenugreek Leaves, Salt, Black Pepper, Dry Ginger, Mustard, Bay Leaf, Pulse, Clove, Nutmeg, Caraway, Cinnamon, Cardamom Seeds, Mace, Asafoetida.
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MDH Masala - Garam
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MDH has been a pioneer when it comes to packages spices and concoctions of the same that can be used for Indian cuisine. Its various spice mixes are well known all around the world. Purity, high quality, aroma and taste all come together in the various products that MDH offers, and this Garam Masala is no different! Ingredients: This powder is a blend of various spices that people traditionally use in Indian cooking. It brings together the rich flavours of caraway, cumin, cardamom, dalchini, elaichi, saunf and black pepper, as well as many other spices, to give you a taste enhancing punch that can be added to any dish. How to Use: Try this Garam Masala with a variety of vegetables and even while cooking dals and curries. It should ideally be added and cooked with the seasoning that we usually prepare for Indian dishes.
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MDH Masala - Kitchen King
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MDH Kitchen King Masala has a combination of coriander, turmeric, cumin, black pepper, chili and other spices. It is dark brown colored, contains a strong spicy taste and should be utilized carefully. Explore the curry experience with this classic mix that provides vegetable curries a lordly flavor and a mild, subdued taste. Being coriander and turmeric based, the mix gives curry a delicious golden hue. Ingredients: Coriander seeds, cumin, red chillies, turmeric, black pepper, fenugreek leaves, iodised salt, dried ginger, mustard seeds, fennel seeds, large cardamom seeds, cassia, dried onion, dried garlic, cloves, nutmeg, caraway, mace, green cardamom, asafoetida.
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MDH Masala - Meat
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Meat Masala Is One Such Masala To Arrange The Delectable Tasty Meat. A Pepper-Coriander-Chilli Based Combine That Imparts A Dark Tan And A Hot Taste To Non-Veg Dishes, Particularly Meat. Since Indians Loves Their Meat Actually Spiced Up, A Fair Amount Of Flavoring Spices Lend This Merge A Sweet-Smelling Chorus. Ingredients: Coriander, Chilli, Cumin, Black Pepper, Cassio, Cardamom, Clove, Salt, Turmeric, Garlic, Fennel Seed, Mint Leaf, Fenugreek, Anistar, Mustard, Dry Ginger, Bengal Gram.
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MDH Masala - Pav Bhaji
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MDH Pav Bhaji Masala Is Completed With A Well Spice Mix For Vegetables. The Pav Bhaji Masala Is A Mix Of Spices Such As Coriander Seeds, Chilli, Dry Mango Powder, Pepper Etc. That Makes The Flavor Of The Bhaji All The More Exciting. By Adding This Mix In Your Mdh Pavbhaji, You Will Get The Real Flavor Of Mumbai Pavbhaji. Ingredients: Coriander, Chilli, Cumin, Dry Mango, Cardamom Seeds, Black Pepper, White Salt, Fennel, Cinnamon, Dry Ginger, Bay Leaf, Cloves, Star Anise, Caraway, Nutmeg, Mace.
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MDH Masala - Rajmah
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MDH Rajmah Masala is a flavor mix for red kidney beans curry. Take the fresh and fine, high grade excellence MDH Rajmah Masala, comes ensuring the germ-free conditions that improve the flavor of your Rajmah. The smell, colour, flavor and feel of the astonishing varieties of spices in India nourish a rich assortment of cuisines and cultures. Ingredients: Coriander, Salt, Dry Mango, Pomegranate Seeds, Chilli, Cumin, Musk Melon, Black Pepper, Black Salt, Fenugreek Leaves, Cloves, Mint, Nutmeg, Dry Ginger, Cinnamon, Bay Leaf, Cardamom Seeds, Caraway, Mace.
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Eastern Masala - Butter Chicken
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Ingredients: Onion, Milk Powder. Cashew, Milk Powder, Tomato, Salt Chilli, Coriander, Sugar. Garlic, Salt, Turmeric, Fenugreek, Cardamom, Cinnamon, Clove, Nutmeg.
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Eastern Masala - Chana Chole
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A typical northern Indian dish involving a delectable combination of condiments including the rare pomegranate rind. Just a teaspoonful of this mix creates magic! INGREDIENTS: Dry Ginger, Coriander, Chilly, Salt, Cumin Seed, Cardamom, Fenugreek, Pomegranate Rind, Cloves, Caraway Seed, Mint Leaves, Cinnamon, Black Pepper; Nutmeg.
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Eastern Masala - Chicken
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INGREDIENTS: Coriander, Tumeric, Chilly, Black pepper, Salt, Curry leaf, Fenugreek, Dry ginger, Garlic, Cumin seed, cloves, Cardamom, Cinnamon, Nutmace. NUTRITION: Per 100g Product (approx), Energy 454 Kcal, Protein 14g, Total Carbohydrate 50g, Total Fat 22g, Fatty Acids 7g, Cholesterol Nil, Vitamin A Trace, Vitamin C Nil, Calcium 340mg, Iron Trace. HOW TO USE: Eastern Chicken Curry-1. Medium sized chicken pieces-1 kg, 2. Eastern Chicken Masala-5 tbsp, 3. Big onion sliced 1 tea cup, 4. Sliced ginger -1 tbsp, 5. Garlic-3 cloves, 6. Green chilly-2 nos, 7. Curry leaves 2 stalks, 8. Refined vegetable oil 2 tbsp, 9. Mustard as required, 10. Salt to taste, Preparation: Marinated chicken pieces in Eastern Chicken Masala and salt, Leave for ten minutes, Grind ingredients 4, 5 and 6 into a fine paste and set aside, Heat oil in a vessel, crackle mustard and fry onion, Add the paste and stir well, Add chicken, three cups of water and cook till done, Add curry leaves and serve hot, (Coconut milk or paste may be added for taste)
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Eastern Masala - Chicken Fry (Kabab Masala)
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This spice blend can be utilized to create the Authentic Chicken fry dish. Have with tasty mouthwatering recipe. INGREDIENTS:Chilli, Salt, Cinnamon, Cloves, Garlic, Ginger, Cardamom.
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Eastern Masala - Chilly Chicken
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Spice up your favorite chicken dish with a pinch of Eastern chilly chicken masala. Eastern is an ever expanding brand that offers a stunning array of spices which are manufactured healthily and are full of taste and flavor. This chilly chicken masala not only enhances the yummy quotient of any chicken dish, but is also loaded with essential nutrients. Ingredients: A 100gm pack of Eastern chilly chicken masala contains finest quality of chilly powder,ginger, salt, garlic and pepper. It also contains a little bit of cornflour to make the powder smoother and has star anise. It also has a dash of sugar to augment the taste of the masala. Nutritional Facts: Chilly chicken masala is a rich source of vitamin C which is a potent water soluble antioxidant. It helps in maintaining the integrity of blood vessels, skin, organs, and bones. Regular consumption of foods rich in vitamin C can protect you from scurvy, develop resistance against infectious agents (boost immunity), and eliminate harmful free radicals from the body.
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Eastern Masala - Dal Makhani
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INGREDIENTS: Salt,Coriander,Milk Powder,Onion, Garlic, Fennel,Ginger,Chilli,Turmeric,Cumin,Refined Veg Oil, Fenugreek Leave,Corander Leaves,Nutmeg,Cinnamon
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Eastern Masala - Fish
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Makes delicious fish curry that combines the rich flavours and taste of exotic spices and condiments of the coastline.
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