All Recipes

To make Dabeli
1) In a pan add some oil

2) add kardemome (1/4th tspn garam masala, ½ tspn chaat masala, 2 table sppon dhabeli masala) , one tspn red chili powder, one tspn sugar

3) stir on a low flame

4) add half cup water let it come to a boil

5) then add the 5-6 boiled mashed potatoes and some red garlic chutney

6) mix well and cook for 5 mins. Get to the thick consistency. The mixture is ready.

7) Putting it together
a. Take Dabeli Pav and horizontally slice it to half.
b. Apply some red garlic chutney and Tamarind Dates chutney
c. Fill the potato mixture, garnish with chopped onions , peanuts, pomegranate
d. Its ready to serve.

To make 500gms Chicken Tikka:
1) Take 500gms Chicken pieces.

2) In a bowl add 2-3 teaspoons of our Chicken Tikka Masala

3) Add 2-3 tablespoons of Yoghurt/Curd, and make a thick paste.

4) Apply properly to Chicken pieces.

*You can cook it instantly or keep for 30 minutes for even better taste.

5) Pan Fry, Pan Roast or Grill it in oven, till chicken is cooked juicy and tender

6) Garnish with lemon juice and some chat masala for an even flavorful taste.

Our Chicken Tikka Masala, contains SALT, You may add additional salt to your taste as required

To make Usal Misal ( 300g sprout mix )
1) In a kadhai, saute 1 onion, 6 garlic cloves, half inch ginger, 3-4 kashmiri dry chill, 2 tbsp coconut. Saute for 5 mins, till golden pink. Add 2-3 tomatoes, cook for few minutes, cool and grind it.

2) In a kadhai, put 2-3 tbsp oil, mustard seeds, pinch of hing, curry leaves, 1 slit green chilli, add 4 tsp of Kardemome Usal-Misal Masala, 1/4 tsp turmeric, 1 tsp red chilli powder, 1/2 tsp coriander powder, now add the ground paste, cook well till oil gets separated, add boiled sprouts, salt and water. Cook till its done, garnish with lemon and coriander.

3) Serve with farsan mix and onion.

To make Tawa Pulav (for 4-5 servings)
1) Put 2 tbsp oil in a pan and 2 tbsp butter, put 7-8 chopped garlic, add 4 medium sized chopped onions, salt, saute till golden pink, add 1.5 tsp red chilli powder and 4 tsp of Kardemome Tawa Pulao Masla. Now add 1 chopped capsicum and 1/2 cup fresh peas, cook for 2 mins, add 4-5 medium sized chopped tomatoes, add butter if required, add 1.5 tbsp of Kasturi methi, add the boiled rice, mix it well, (can add 1/2 lemon juice) and garnish with coriander leaves.

To make Tawa Pulav (for 4-5 servings)
1) Put 2 tbsp oil in a pan and 2 tbsp butter, put 7-8 chopped garlic, add 4 medium sized chopped onions, salt, saute till golden pink, add 1.5 tsp red chilli powder and 4 tsp of Kardemome Tawa Pulao Masla. Now add 1 chopped capsicum and 1/2 cup fresh peas, cook for 2 mins, add 4-5 medium sized chopped tomatoes, add butter if required, add 1.5 tbsp of Kasturi methi, add the boiled rice, mix it well, (can add 1/2 lemon juice) and garnish with coriander leaves.

To make Bhindi Do Pyaza
1) In a pan add 2 tbsp oil, stir fry chopped bhindi till half done and add 1/4 tsp turmeric, 1/2 tsp red chilli powder and salt.

2) In a pan put 2 tbsp oil, 3 medium sized chopped onions, saute for 5 mins, add 1/2 tbsp ginger garlic paste. Add salt, 1/2 tsp turmeric, 1 tsp red chilli powder, 1 tsp coriander powder and 2 tsp of Kardemome Sure Shot Tasty Masala, then put 2 chopped tomatoes, cook for 5 mins, add bhindi to the gravy along with 4-5 white onions cut into 4 pieces, cook on slow flame until done.

To make Sambhar
1) Soak 1 cup toor dal for half an hour, boil it with haldi and salt.

2) In a kadhai, put 2 tbsp oil, add 10-12 onion chalets, 2 slit green chilies, 1 tbsp ginger garlic paste, add drumsticks, green/yellow pumpkin, 3 small brinjal and veggies of your choice. Stir fry for 2 mins. Add 1/4 tsp turmeric, 1/2 tsp red chilli powder, salt and 2 chopped tomatoes. Saute for 2 mins, add 3-4 tsp of Kardemome Sambhar Masala as per your taste, add tamarind pulp and water and allow it to cook for few mins.

3) Blend the dal properly, bring it to boil and then add the veggie preparation. Then add hot water if required for proper consistency.

4) For tadka - 1 tsp rie, 1/4 tsp methi seeds, 1/2 tsp hing, 2 red whole chillies and curry leaves.

To make Chole
1) Pressure cook 250 gms kabuli chana with salt and 1 tea bag for 5-6 whistles.

2) For Gravy -
In a kadhai put 2-3 tbsp ghee, add 1 tej patta ( bay leaf ), 1/4 tsp hing, 4 medium sized chopped onion, sauté for few mins, add salt as per taste, add 1 tbsp ginger garlic and green chilli paste, saute till golden brown, add 1/2 tsp turmeric, 1/2 tsp red chilli powder, 1 tsp coriander powder and 4 tsp of Kardemome Chole Masala. Add puree of 3 tomatoes, cook till ghee separates. Add the boiled chole and add little water for the desired consistency. Bring it to boil and keep it on a slow flame for 5 mins.

To make Rajma
1) Boil 250 gms Rajma with salt.

2) Put 2-3 tbsp ghee in a kadhai, add 3-4 cloves, 1 tbsp ginger and green chilly paste, 1/4 tsp hing, add 4 medium sized onions, add salt, sauce till golden brown, put 1/2 tsp turmeric, 1/2 tsp red chilli powder, 1tsp coriander powder and 4 tsp of Kardemome Rajma Masala.

3) Add puree made of 3 tomatoes and cook till ghee separates.

4) Add the boiled rajma, put little water for the desired consistency.

5) Bring it to boil and keep it on slow flame for 5 mins and serve hot with rice.

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Andheri Mumbai 400072 , INDIA

To make 1kg Chicken Biryani : (Chicken , Mutton, Fish, Prawn)
1) Boil 200gms of Rice with one teaspoon of our BIRYANI MASALA.

2) Add some ghee / oil in a pan, add 3 finely sliced onions, one tablespoon ginger garlic paste, and fry till onions are golden brown. Then add meat of your choice, and stir fry for 2mins

3) Add 3-4 tablespoon of Yoghurt/Curd, 2-3 teaspoon of our Biryani Masala and salt as per taste, to the above mix.

* add some turmeric, red chili powder & dried fenugreek leaves for added taste.

4) Cook for 10 mins till gravy is cooked.

5) In a cooking pot alternatively layer cooked gravy and rice, garnish with one tablespoon ghee and sprinkle our biryani masala, fried onions, mint coriander leaves. Also sprinkle some saffron water

6) Cover the pot and keep let it cook on slow flame for 10-15 minutes. Serve hot delicious Biryani

To make 500gms Chicken Tandoori:
1) Take chicken(bone or boneless)

2) In a bowl add 2-3 tablespoons of our Tandoori Chicken Masala

3) Add 2-3 tablespoons of Yoghurt/Curd, add 1 (one) teaspoon Oil and make a thick paste.

4) Marinate chicken with paste

*You can cook it instantly or keep for 30 minutes for even better taste.

5) For added flavor you could add one tablespoon ginger garlic paste and few drops of vinegar

6) Pan Fry, Pan Roast or Grill it in oven, till well done.

Our Chicken Tandoori Masala, contains SALT, You may add additional salt to your taste as required

Paneer / Vegetable Kadai: (to make 500gms Paneer or 500gms Mix Veggies)
1) Add 3 medium chopped onions in oil, sauté for few minutes

2) Add 2 table spoon ginger garlic paste, 4 tomatoes chopped, add salt to taste and cook for 5 minutes

3) Add 2-3 table spoon of our Paneer / Vegetable Kadai Masala

4) Make paste of 8-10 cashews with little water

5) On a very slow flame add 3 table spoon curd yogurt

6) Now add cubed Paneer pieces / Cut Veggies.

7) Cook on medium flame until done

8) Cut capsicum and onion in one inch cube

9) Stir fry capsicum and onion with pinch of salt and then add it to the cooked Panner / Veggie gravy.

10) Garnish with coriander leaves.

Your delicious authentic Paneer / Vegetable Kadai is ready, serve hot.

To make 500gms Fish Fry:
1) Take Fish (Sliced or Fillet)

2) In a bowl add 5-6 teaspoons of our Malvani Tawa Fish Fry Masala and one tablespoon garlic paste

3) Add some water to make a thick paste.

4) Apply properly to Fish Slices / Fillet.

*You can cook it instantly or keep for 30 minutes for even better taste.

*Coat with Rawa / Semolina for added crisp.

6) Garnish with lemon juice and some chat masala for an even flavorful taste.

Our Malvani Tawa Fish Fry Masala, contains SALT, You may add additional salt to your taste as required.

To make Fish Koliwada :
1) Marinate 500gms Fish (Boneless Fillet) with salt and turmeric, Keep aside for 10-20 minutes.

2) Rinse it well with water.

3) Add 2-4 tablespoons of our Koliwada Fish Fry Masala, One Teaspoon GingerGarlic paste, 150gms Gram Flour(Besan) and some water to make a thick paste.

4) Apply properly to Fish Fillet.

*You can cook it instantly or keep for 30 minutes for even better taste.

5) Deep Fry in a Pan, till the outer coating is slightly crisp, brownish red in color

6) Garnish with lemon juice and some chat masala for an even flavorful taste.

Serve with green mint coriander chutney

Our Koliwada Fish Fry Masala, contains SALT, You may add additional salt to your taste as required.

To make Goan Fish / Prawn Curry:
1) Marinate 500gms White Fish (Sliced or Fillet) or Prawns with salt and turmeric, Keep aside for 10-20 minutes.

2) Rinse it well with water.

3) Take ½ grated coconut, 6-8 whole red chillis, 5-6 garlic cloves, ½ inch ginger, some tamarind water. Grind to a thick paste.

4) In a pan heat one tablespoon oil, add few curry leaves, two green chillis(Slit), one onion. Saute for 2 minutes and add the above paste.

5) Add 2-3 table spoon of our Goan Fish Curry Masala, some water as per desired consistency, 4-5 kokum*, and above rinsed Fish. Cook well till fish is done.

6) Serve Hot, Goes best with Steamed Rice.

*Garcinia indica, a plant in the mangosteen family (Clusiaceae), commonly known as kokum

To make 1kg Vegetable Biryani :
1) Boil 200gms of Rice with one teaspoon of our BIRYANI MASALA.

2) Add some ghee / oil in a pan, add 3 finely sliced onions, one tablespoon ginger garlic paste, and fry till onions are golden brown. Add one medium size chopped tomato, cook it for 2 minutes. Then add various vegetables of your choice, and stir fry for 2mins.

3) Add 3-4 tablespoon of Yoghurt/Curd, 1 teaspoon of our Biryani Masala and salt as per taste, to the above mix.

* add some turmeric, red chili powder, fresh coriander leaves, mint leaves & dried fenugreek leaves for added taste.

4) Cook for 10 mins till gravy is cooked.

5) In a cooking pot alternatively layer cooked gravy and rice, garnish with one tablespoon ghee and sprinkle our biryani masala, fried onions, mint coriander leaves. Also sprinkle some saffron water

6) Cover the pot and keep let it cook on slow flame for 10-15 minutes. Serve hot delicious Biryani

To make 500gms Paneer Tikka/ Cottage Cheese Starter:
1) Take cubed Paneer

2) In a bowl add 2-3 teaspoons of our Paneer Tikka Masala

3) Add 2-3 tablespoons of Yoghurt/Curd, and make a thick paste.

4) Apply properly to cubed Paneer.

*You can cook it instantly or keep for 10-15 minutes for even better taste.

5) Pan Fry, Pan Roast or Grill it in oven, till slightly crisp

6) Garnish with lemon juice and some chat masala for an even flavorful taste.

Our Panner Tikka Masala, contains SALT, You may add additional salt to your taste as required

To make Chicken Curry:
1) Marinate 500gms chicken with 2-3 tablespoon yoghurt/ curd, turmeric, redchilli and salt. keep for 30 minutes

2) For Gravy : Take two onion , one tablespoon ginger garlic paste, two green chillis, few coriander leaves, 6-8 cashew nuts, Grind to make a thick paste.

3) In a cooking pot, heat one tablespoon oil, add the above gravy paste and cook it for 5-7 minutes.

4) Add two tablespoons of our Chicken Curry Masala, add the marinateed chicken, mix well and cook for 5 minutes.

5) Add puree of 2 tomatoes and cook for 2 -3 minutes.

6) Now add water as per desired consistency and cook well till is done. Garnish with coriander leaves and serve hot. Enjoy the delicious Chicken Curry.

Chicken Kadai: (to make 500gms Chicken)
1) Add 3 medium chopped onions in oil, sauté for few minutes

2) Add 2 table spoon ginger garlic paste, 4 tomatoes chopped, add salt to taste and cook for 5 minutes

3) Add 2-3 table spoon of our Chicken Kadai Masala

4) Make paste of 8-10 cashews with little water

5) On a very slow flame add 3 table spoon curd yogurt

6) Now add chicken pieces

7) Cook on medium flame until done

8) Cut capsicum and onion in one inch cube

9) Stir fry capsicum and onion with pinch of salt and then add it to the cooked chicken

10) Garnish with coriander leaves.