Showing 17–32 of 53 results

Dry Ginger Powder

Dried ginger is nothing but fresh ginger, which has undergone a drying process. The fresh rhizomes are soaked in water overnight after which the outer peel is carefully removed using a knife or a peeler. They have washed again and then sun-dried on mats or barbecues for around a week. During this period, they are turned periodically. The end result is a pale white dried ginger. Many times, dried ginger is bleached with calcium carbonate to get a whitish coating, but this is unnecessary and better avoided.

When this dried ginger is powdered in a mixer, we get dried ginger powder. It is a fine off-whitish powder, which has a strong aroma and slightly pungent flavor.

Fennel

The fennel seed has a sweet agreeable flavor and an odor similar to aniseed. It’s a cooling spice. In ancient times, fennel was considered to increase strength. Roman gladiators mixed it with their food before entering the arena. The famous battle of Marathon in 490 B.C, was fought on a fennel field. Fennel is a native of Europe and Asia Minor.

Today, India is by far the largest source of fennel along with Egypt and China. In India, it thrives in the sunny, limey well-drained loams of Gujarat, Rajasthan, and Uttar Pradesh.

Fenugreek

Fenugreek has a strong, pleasant, and peculiar odor reminiscent of maple. It’s a warming spice. The ancient Egyptians used it as food and as an embalming agent. The Romans used it as cattle feed. In India, fenugreek is a cover crop. Major producers are Rajasthan, Gujarat, Uttar Pradesh & Tamil Nadu.

Fish Curry Recipies

Ingredients :

For the paste : 1/2 kg. pomfret, 1/2 grated coconut, 4 red chillies, marble sized tamarind, 7 flakes garlic, 1/2 tsp. turmeric powder,1/2 tsp. coconut oil, Choice Malvani Masala.

 

Method :

* Take 1/2 kg. pomfret. Cut into 7-8 pieces. Make a paste of 1/2 grated coconut, 4 red chillies, marble sized tamarind, 7 flakes garlic, 1/2 tsp. turmeric powder.

* Heat 2 tsp. coconut oil, fry the paste for a while, add 2 tsp. Choice Malvani masala, salt to taste. Add fish pieces and cook for 5 minutes, and serve.

 

Serves : 4-6

Garam Masala

Ingredients:

Chilly, Bay leaves, Coriander, Stone flower, Cumin seeds, Cinnamon, Black pepper, Cloves, Cardamom, Salt, Clove leaves, Fennel seeds, Turmeric.

Ginger

Ginger has a pungent-lemony, warm-sweet flavor. It’s a warming spice. In the middle ages, ginger was valued on par with black pepper. A pound of it was worth the price of a sheep.

India is the world’s largest ginger producer. The finest quality ginger – Cochin ginger and Calicut ginger – comes from Kerala.

Jal Jira Masala

Ingredients:

Salt, Black Salt, Dry Mango, Asafoetida, Mint Leaves, Dry Ginger, Tamarind, Kachri, Cloves.

Jaljira Recipies

Ingredients :

One glass cold water, 1 tsp. Choice Jaljira Masala.

 

Method :

* Mix 1 tsp Choice Jaljira Masala in t glass (150 ml.) cold water.

* Garnish with few salty boondies and mint leaves. Your refreshing digestive drink is ready to serve.

Kashmiri Chilli Powder

Most Indian savoury dishes are incomplete without a dash of chilli powder. However, when you want that mild zing and the enticing red colour but also moderate spiciness, then Kashmiri chilli is the option. These chillies are smaller and rounder and less pungent but give a very vibrant red colour to a dish.

In fact, they are specially bred for their vibrant red and moderate spiciness. Available in a wide range of colour values, the best varieties are bright red and valued for their high colour retention. They give a glowing red colour to dishes without imparting too much heat and make the dish more appealing and palatable.

Kitchen Magic Masala

Ingredients:

Coriander, Cumin, Chillies, Turmeric, Salt, Cardamom seeds, Dry ginger, Nutmeg, Fenugreek seeds, Cloves, Cassia, Cinnamon, Mace, Aniseeds, Caraway seeds, Garlic powder, Mustard, Asafoetida, Black pepper.

Mace

The brilliant red, lacy, net-like membrane covering the nutmeg, is the spice called mace. It’s a warming spice. Nutmeg has a piney, sweet-bitter taste. The flavor of mace is similar but more delicate.

Until the 18th century, the world’s only source of nutmeg was Indonesia. The British introduced the spice into India towards the end of the 19th century, though the spice finds mention in Indian Vedic literature. In India, Kerala and Karnataka are the main producers.

Madras Curry Powder

Ingredients:

Coriander, Turmeric, Cumin, Mustard seeds, Dalia, Fenugreek, Chilly, Salt, Fennel seeds, Ajwain, Garlic, Cloves.

Masala Masoor Recipies

Ingredients :

1 teacup masoor (lentils), 2 sliced onions, 2 large chopped tomatoes, 7 or 8 small whole onions, 4 tbsp ghee, salt to taste, 1 tbsp chopped coriander for decoration.

For the paste : 8 cloves garlic, 8 Kashmiri chillies, 2 tsp coriander cumin powder, 2 tsp Choice Garam Masala,1 inch piece of ginger.

Method :

* Wash the masoor, add 2 teacups of water and the whole onions and cook in a pressure cooker.

* Heat the ghee in a vessel and fry the sliced onions for 3 minutes.

* Add the paste and fry for 3 -4 minutes. Add the cooked masoor and salt. After 5 minutes, add the tomatoes. Cook for another 10 minutes.

* Serve hot, sprinkled with chopped coriander.

Serves : 8

Meat Masala

Ingredients:

Chilly, Coriander, Cumin, Black pepper, Cassia leaf, Salt, Garlic, Cassia, Stone flower, Fennel seeds, Dry ginger, Chana dal, Turmeric, Mint leaf, Clove, Kasuri methi, Cardamom, Mustard, Anistar.

Methi Mutter Malai Recipies

Ingredients :

2 cups methi leaves, 1/2 tsp. salt, 1 tsp. oil, 1 cup green peas, 2 bay leaves, 1 onion, 4 green chillies, 3 flakes garlic, 1/2″ ginger, 1 tsp. cumin seeds, 1/2 Choice Punjabi Garam Masala, 1/2 Choice Black Salt, 1/2 Choice Amchur Powder, 2 tsp. sugar, 1 tsp. cashewnuts and 1 tsp poppy seeds, 2 tsp. tomato sauce, 1 tsp. Choice Kasuri Methi, 3/4 cup Milk, 2 tsp. cream (Malai).

Method :

* Sprinkle 1/2 tsp, salt in 2 cups chopped methi leaves. After 30 minutes, squeeze water & stir fry for 2 minutes in 1 tsp. oil. Boil 1 cup green peas.

* Heat 3 tsp. oil, add 2 bay leaves, paste of 1 onion, 4 green chillies, 3 flakes galrlic 1/2″ ginger, 1/2 tsp. cumin seeds. Do not brown onion paste.

* Add 1/2 tsp each Choice Punjabi Garam Masala,Black Salt, Amchur, sugar, 2 tsp. cashew-poppy seeds paste and 2 tsp. tomato sauce. Cook for 3 minutes, add 1 tsp Choice Kasuri Methi, fresh methi leaves, peas and stir.

* Add 3/4 cup milk mixed with 2 tsp. fresh cream (malai). Cook 2 more minutes. Add salt and stir serve hot with naan/paratha.

Serves : 4