KITCHEN SECRETS Bangalore, Karnataka

• TypeMasala Powder
• ApplicationHome, Hotels
• Cultivation TypeNatural
• FlavorSpicy
• FormPowder
• UsesCurries, Food, Rice preparations
• Packaging Size100gm, 50gm
• Shelf Life12 months
• ColorRED
• Packaging TypeFood grade approved

This is Kitchen Secrets very own blend of 17 spices roasted and ground to perfection, carefully sealed just for you! We guarantee that no garam masala could ever match up to this. Inspired by the Maharashtrian ussal powder, this powder can enhance the taste of anything that your imagination fancies. Try this delicious discovery from the kitchens of Maharashtra that is relished in many parts of India.

Bisibele Bhath is a rice-based dish with its origins in the state of Karnataka, India. Bisi-bele-bhaath translates to hot-lentil-rice in English. It is also known as Bisi bele huliyanna. The traditional preparation of this dish is quite elaborate and involves the use of spicy masala, toor dal (a type of lentil) and vegetables. Spices like nutmeg and asafoetida, curry leaves and tamarind pulp used in its preparation contribute to the unique flavour and taste of this dish. It is served hot and sometimes eaten along with salad or potato chips. Kitchen Secrets Bisibele bhaath masala can prepare the above in just few minutes and still retain the original flavor of its kind. Add some more ghee and stir. Serve hot

puliyogare is a south indian rice preparation. Puli means sour taste and ogare means rice in ancient tamil language, thus puliyogare translates as sour tasting rice. It is traditionally made using steamed or boiled rice mixed with tamarind juice, groundnuts or peanuts, coriander, coconut, red chilli, curry leaves, jaggery, pepper, mustard, fenugreek, turmeric, asafoetida/hing, urad dal, and cumin seeds. It is also prepared during festivals such as diwali. kitchen secrets puliyogare serves you a readymade paste with all the above ingredients from which you can relish the dish in just 5 mins. heat 1/2 measure of oil in a vessel. add 1 measure of kitchen secrets’ puliyogare paste and stir for 1-2 min on a low flame. mix with 8 measures of cooked rice until absorbed

Sambar is a dish common in South India and Sri Lankan Tamil cuisines, made of toor dal. A variant of Sambar called Pappuchaaru is more common in Andhra Pradesh. Sambar is a vegetable stew or chowder based on a broth made with tamarind and toor dal, and is very popular in the cooking of southern regions of India especially in Tamil Nadu, Kerala, Karnataka and Andra Pradesh. Each state in the South prepares it with a typical variation, adapted to its taste and environment. Cook 350g of vegetables of your choice. Keep aside. Cook 75g of Toor dal in 1 ltr of water, with 1 tsp refined veg oil and a pinch of turmeric. Add cooked vegetables, tamarind juice and salt to taste Add 3-4 tbsp Kitchen Secrets’ Sambar powder and a little jaggery if desired. Boil for 8-10 min. Top with 1 tsp of mustard seeds and curry leaves fried in a little oil.

Rasam is a popular South Indian soup. It is known as Saaru in Karnataka and is different from rasam in Tamil Nadu, and chaaru in Andhra Pradesh. It has more protein, a thicker consistency, and more varied ingredients. Typically, lentils are set to boil along with a teaspoon of oil. Lentils are cooked with a curry powder known in Karnataka as Saarina Pudi, along with salt, sugar, lemon juice, curry leaves, fried mustard seeds and a pinch of asafetida powder. The curry leaves are added towards the end. Optionally, chopped coriander leaves and grated coconut are also added. Cook 75g of Toor dal in 1 ltr of water, with 1 tsp refined veg oil and a pinch of turmeric. Churn the cooked dal until soft and keep aside. Boil 3-4 tbsp Kitchen Secrets’ Rasam powder with tamarind juice, jaggery and salt to taste. Add roughly chopped tomatoes for better flavour. Add the cooked dal and water if necessary. Boil for about 10 min. Top with 1 tsp of mustard seeds and a pinch of asafoetida fried in ghee.