We are known as a dependable fish and prawn curry masala powder manufacturer in India. Our fish curry masala powder is a delicate blend of spice powders to give you traditional fish curry at its best. The entire fish curry masala powder manufacturing process is being executed under the strict vigilance of our processor's experts to ensure its luscious flavor.

Storage Instructions:

Transfer contents into an airtight container after opening. Store in a cool and dry place.

Ingredients:

Red chilies, coriander, turmeric, cumin, pepper and salt.

Recipe for Fish / Prawn Curry:

Mix two tablespoons of our Fish Curry Masala with a little water to form a paste. Take half a coconut and grate it. Either extract milk of the grated coconut or grind it fine, according to your preference. In a cooking vessel, add a little oil and saut one small sliced onion along with one green chili slit lengthwise. Mix the masala paste with the ground coconut or coconut milk and add to the sauted onion. Add two or three dried mango pieces and let the curry come to a boil. When boiling, add fish or prawns and simmer for a few minutes till done.

Our Fish and Prawn Masala Powder is available with Fresh and Hygienic packed.

Packing:50 grams, 100 grams, 500 grams, 1 kg., 2 kgs ready to retail sales packs available with buyer's brand name also.

Our Turmeric Powder owing to high medicinal property and bright yellow color, these products are widely demanded by large number of clients. Our Turmeric Powder is processed using finest quality dry turmeric rhizomes to ensure safe usage. Since ancient times, turmeric has been known for antiseptic properties like curing wound, skin problems, bruises and digestive related problems. Our vendors use hygienically grown turmeric roots for processing this powder. Its characteristics as a mild digestive, stimulant, and a carminative make these best suited for all kinds of dishes. We can offer Turmeric Powder in different weights in quality packaging with ready to retail sales. Buyer's can avail these in various sized packaging as per their demands.

Turmeric Fingers, Coriander Powder, Sambar Powder, Ground Spice Powders, Garam Masala Powder, Blended spice powders are our superior quality products.

Features:

Hygienically processed

Strong color

Reasonably priced.

Packing: 100 Grams, 500 Grams, 1 kg, 5 kg, 10 kg, 50 kg, available in ready to retail sales packing with buyer's Brand Name.

Our Sambar powder is a spice blend used throughout India, especially the southern states as a flavorant while preparing sambar.Sambar powder is a must in all South Indian kitchens. Sambar is eaten with rice or with dosa and idlis or even alone, as a soup. Our sambar powder helps to recreate the flavours of whole spices without taking the trouble to roast and ground them individually.

Health Benefits of Sambar powder

The spices in the Sambar provide anti oxidants and the lentils provide the required protein and the vegetables give the benefit of fiber. Add brinjal, drum stick, tomato and small onion with this powder to enjoy the taste.

Our Sambar Powder is available with Fresh and Hygienic packed.

Packing:50 grams, 100 grams, 500 grams, 1 kg., 2 kgs ready to retail sales packs available with buyer's brand name also.

Curry powder is a spice mix of widely varying composition based on South Asian cuisine. In the western world, curry powder mixtures tend to have a fairly standardized taste; though a great variety of spice mixtures are used in Indian cuisine. Most curry powder recipes include coriander, turmeric, cumin, fenugreek, and red pepper in their blends. Depending on the recipe, additional ingredients such as ginger, garlic, asafoetida, fennel seed, caraway, cinnamon, clove, mustard seed, green cardamom, black cardamom, nutmeg, long pepper, and black pepper may also be included.

Uses:

Curry powder is used to flavor soups and stews, and is great for adding a kick to all kinds of sauces and marinades, as well as meatloaf and burgers, and chicken, tuna, pasta and potato salads. Since curry powder quickly loses its pungency, it should be stored, airtight, and no longer than 3 months.

Our Curry Powders are available with Fresh and Hygienic packed in different following flavors.

- Madras curry power- Sri Lankan curry powder- Moroccan curry powder- Ras-haunt curry powder- Maraq spices-Gulf Curry Powder

Use this powder for preparing any type of Meat and Chicken.

Packing:50 grams, 100 grams, 500 grams, 1 kg., 2 kgs ready to retail sales packs available with buyer's brand name also.

Pav means bread and bhaji, which is a term for a curry and vegetable dish. The serving of pav bhaji consists of the bhaji (a potato based curry) and the pav (bread) garnished with coriander and chopped onions. Pav is a type of bread, high in carbohydrates and fats (if served with butter); while bhaji is the vegetable-based curry portion, high in carbohydrates and proteins.

Pav bhaji masala is the blend of spices like red chili, coriander seeds, cumin seeds, black pepper, cinnamon, clove, black cardamom, dry mango powder, Fennel seeds, turmeric powder that took the world by storm.

Uses:

Pav bhaji Masala added to mashed vegetables gives a mouth watering spicy taste to the bhaji. Pav Bhaji is popular as a snack or a meal, this easy-to-cook dish enjoys a special place in the hearts of house wives.

Apart from Pav bhaji, the masala can be added to vegetable cuisine that uses potatoes, tomatoes and capsicums.Also if you want to add that zest to your rice, add pav bhaji masala. You can try Dum Aloo also.Slit the pavs in between and toast them on a pan smeared with butter. Add pav bhaji masala to your Pav in combination with finely chopped onions and capsicum with the bold, zesty flavor of these pav bhaji masala, garlic and Masala Pav is ready to be relished.

Our Pav Bhaji Masala Powder is available with Fresh and Hygienic packed.

Packing:50 grams, 100 grams, 500 grams, 1 kg., 2 kgs ready to retail sales packs available with buyer's brand name also.

One flavour that most snacks rely on for their zip is chaat masala. Chaat masala is a spice blend consisting of black salt, chili powder, cumin seeds and dry mango powder. That is why traditional combinations are home ground and kept ready for use. There are as many recipes for chaat masala as there are households in India, but this one is a personal favorite! Store this masala in an air-tight container. Chaat masala has both a sweet and a sour taste. It is used to flavour fast foods of Pakistan and India likeBhelpuri, Golgappa, Aloo Chaat and Dahi puri. It is a spice that can be added to foods and drinks. Chaat masala is also sprinkled on fruit, egg toasts and regular salads in Pakistan and northern India. The one flavor that most Indian snacks, street foods, roasted and fried food and salads rely on for their instant zing and the perk is the Chaat Masala. This particular mix of spice is a unique blend of spicy, salty and tart flavors and is usually added to the food after cooking and right before serving.

Usually a good sprinkle over the prepared dish and a good toss to combine is all that is needed. Be it on the cucumber slices on a hot summer day, or on your fruit salad, or over the so popular TandooriChicken/Chicken Tikka, your Chaat Masala will add that unbelievable edge to the flavor.

Our Chaat Masala Powder is available with Fresh and Hygienic packed.

Packing:50 grams, 100 grams, 500 grams, 1 kg., 2 kgs ready to retail sales packs available with buyer's brand name also.

Korma or Qorma masala is a blend of Chilli powder, Haldi powder, Coriander powder, Cumin powder, and garam masala in varies ratio accrding to region and community. Delhi korma is high in chilly and redish in colour, while South Indian qorma is mild in pungency and browinsh in colour. However Pakistani korma is redish in colour and not too much chilly (pungency). Korma flavour is important, it is produced by cardamom green (used whole pods) and yoghurt. If fresh yoghurt (sweet) is used it will produce less flavour, if one day old yoghurt(sour) is used it will produced better korma flavour and aroma and taste (slightly sour). Black pepper whole and cloves whole produce extra aroma and taste.

Vegetable korma is a dish that is available all over India, but it is very interesting to note how the seasonings and flavorings change from region to region. Here is the south Indian version of korma that makes an excellent 'masaledar' side dish for rice, puris, appam, etc.

How to proceed:

1. Combine all the vegetables in a deep pan, add cup of water, mix well and cover and cook on a medium flame till they are cooked.2. Add the tomatoes and salt and simmer for 2 to 3 minutes.3. Add the prepared paste and the Korma Masala powder masala and 2 tbsp of water, mix well and simmer for another 2 to 3 minutes, stirring once in between.4. For the tempering, heat the ghee in a small pan; add the bay leaves and saut for a second.5. Pour the tempering over the korma and mix gently.6. Serve hot with aappam.

Our Korma Masala Powder is available with Fresh and Hygienic packed.

Packing:50 grams, 100 grams, 500 grams, 1 kg., 2 kgs ready to retail sales packs available with buyer's brand name also.

The mind-blowing aroma of Balti style is very popular amongst Indian food lovers. Any Type of food can prepare in Balti style. Take three table spoon Sauce and add paste of tomato puree Mix in our Balti Garam Masala stir thoroughly and your choice of pre cook item "that could be chicken, lamb, goat or meat or see food with add saved stock in it. Then cook it for some time.

Various Balti dishes: -Veg. Baltti, Balti Dal, Balti Chilean, Balti lamb / goat/ . Fish / Prawn Balti, Sweet and sour balti chicken, Roast chicken balti, lamb balti

Ingredients of our Balti Garam Masala :-Fennel seeds, aniseeds, dill seeds, Clove, Cinnamon sticks, Starflower, Brown Cardamoms, Cumin Seeds, Coriander Seeds, Black Paper, and Red Chilies.

Our Balti garam Masala Powder is available with Fresh and Hygienic packed.

Packing:50 grams, 100 grams, 500 grams, 1 kg., 2 kgs ready to retail sales packs available with buyer's brand name also.

our tandoori masala is an important blend in indian dishes and is a special aromatic mixture of spices used in the marinating of meat based dishes, especially tandoori dishes, such aschicken tikka, mutton tikkaetc. Blend this powder with yogurt and lime juice for a delicious marinade for meat and vegetables.

ingredients:coriander, salt, fenugreek, onion powder, black pepper, chilli, garlic powder, cassia, cinnamon, cumin, ginger, clove, bay leaves, nutmeg, celery powder, colours (e124 & e102), spice extracts, lemon oil, citric acid, cardamom

our tandoori masala powder is available with fresh and hygienic packed.

packing:50 grams, 100 grams, 500 grams, 1 kg., 2 kgs ready to retail sales packs available with buyer's brand name also.

every day is an occasion. With occasions there has to be a celebration. And every successful celebration remains incomplete without the versatile biryani. You cannot have it any better than this. You need neither remember the exact quantity of spices nor fear embarrassment. Compliments for you and your great tasting biryani will pour forth just add our biriyani masala powder to basmati rice and your choice of vegetables in sufficient quantity and cook them in a pressure cooker with the requisite salt. The rest, as they say, is history - compliments and a mouth-watering experience coming your way.

a.take 500g of washed basmati rice with sufficient water, 1 cup of ghee/vanaspathi, cut vegetables (beans, potatoes, carrot, green chilly pieces), roasted cashew, 50g of our biriyani masala powder and required salt into pressure cooker/electronic rice cooker.b.mix the content, close the lid and bake till rice cooks. After completion of baking, mix once and serve hot.

optional:

for better taste add few fresh coriander and mint leaves in the rice.

our briyani masala powder is available with fresh and hygienic packed.

can use this powder for chicken and meat briyanis also.

packing:50 grams, 100 grams, 500 grams, 1 kg., 2 kgs ready to retail sales packs available with buyer's brand name also.

Put the chickpeas in a large pot and add enough water to cover them by 3 to 4 inches. If time allows, soak the chickpeas for 8 to 12 hours. Put the chickpeas over high heat and bring to a boil; reduce the heat to medium-high and cook until the chickpeas are tender, 1 to 1 hours if you soaked them, about 2 hours if you didn't. When the chickpeas are mostly tender, add a few large pinches of salt to the pot.

Meanwhile, put the oil in another large pot over medium heat. When it's hot, add the cumin seeds and cook for 30 seconds. Add the onions and season with salt; cook, stirring occasionally, until they begin to soften, 3 to 5 minutes. Add the turmeric and jalapeos and continue cooking until the onions are tender, another 5 to 7 minutes. Add the ginger-garlic paste and cook, stirring occasionally, for another 5 minutes. Add the tomatoes, channa masala spice mixture, garam masala, cumin, and sugar. Cover and cook, stirring occasionally, until the mixture is thick and saucy, about 30 minutes.

When the chickpeas are tender, drain them, reserving about 1 cup of their cooking liquid. Add the chickpeas and the reserved cooking liquid to the tomato mixture. Simmer for 5 minutes, and then stir in the lemon juice and amchoor powder. Taste and adjust the seasoning. Serve hot, over basmati rice and garnished with cilantro, if desired. (Leftover channa masala can be stored in an airtight container in the refrigerator for up to several days.)

We are known as a dependable fish and prawn curry masala powder manufacturer in India. Our fish curry masala powder is a delicate blend of spice powders to give you traditional fish curry at its best. The entire fish curry masala powder manufacturing process is being executed under the strict vigilance of our processor's experts to ensure its luscious flavor.

Storage Instructions:

Transfer contents into an airtight container after opening. Store in a cool and dry place.

Ingredients:

Red chilies, coriander, turmeric, cumin, pepper and salt.

Recipe for Fish / Prawn Curry:

Mix two tablespoons of our Fish Curry Masala with a little water to form a paste. Take half a coconut and grate it. Either extract milk of the grated coconut or grind it fine, according to your preference. In a cooking vessel, add a little oil and saut one small sliced onion along with one green chili slit lengthwise. Mix the masala paste with the ground coconut or coconut milk and add to the sauted onion. Add two or three dried mango pieces and let the curry come to a boil. When boiling, add fish or prawns and simmer for a few minutes till done.

Our Fish and Prawn Masala Powder is available with Fresh and Hygienic packed.

Packing:50 grams, 100 grams, 500 grams, 1 kg., 2 kgs ready to retail sales packs available with buyer's brand name also.

Our Turmeric Powder owing to high medicinal property and bright yellow color, these products are widely demanded by large number of clients. Our Turmeric Powder is processed using finest quality dry turmeric rhizomes to ensure safe usage. Since ancient times, turmeric has been known for antiseptic properties like curing wound, skin problems, bruises and digestive related problems. Our vendors use hygienically grown turmeric roots for processing this powder. Its characteristics as a mild digestive, stimulant, and a carminative make these best suited for all kinds of dishes. We can offer Turmeric Powder in different weights in quality packaging with ready to retail sales. Buyer's can avail these in various sized packaging as per their demands.

Turmeric Fingers, Coriander Powder, Sambar Powder, Ground Spice Powders, Garam Masala Powder, Blended spice powders are our superior quality products.

Features:

Hygienically processed

Strong color

Reasonably priced.

Packing: 100 Grams, 500 Grams, 1 kg, 5 kg, 10 kg, 50 kg, available in ready to retail sales packing with buyer's Brand Name.

Our Sambar powder is a spice blend used throughout India, especially the southern states as a flavorant while preparing sambar.Sambar powder is a must in all South Indian kitchens. Sambar is eaten with rice or with dosa and idlis or even alone, as a soup. Our sambar powder helps to recreate the flavours of whole spices without taking the trouble to roast and ground them individually.

Health Benefits of Sambar powder

The spices in the Sambar provide anti oxidants and the lentils provide the required protein and the vegetables give the benefit of fiber. Add brinjal, drum stick, tomato and small onion with this powder to enjoy the taste.

Our Sambar Powder is available with Fresh and Hygienic packed.

Packing:50 grams, 100 grams, 500 grams, 1 kg., 2 kgs ready to retail sales packs available with buyer's brand name also.

Curry powder is a spice mix of widely varying composition based on South Asian cuisine. In the western world, curry powder mixtures tend to have a fairly standardized taste; though a great variety of spice mixtures are used in Indian cuisine. Most curry powder recipes include coriander, turmeric, cumin, fenugreek, and red pepper in their blends. Depending on the recipe, additional ingredients such as ginger, garlic, asafoetida, fennel seed, caraway, cinnamon, clove, mustard seed, green cardamom, black cardamom, nutmeg, long pepper, and black pepper may also be included.

Uses:

Curry powder is used to flavor soups and stews, and is great for adding a kick to all kinds of sauces and marinades, as well as meatloaf and burgers, and chicken, tuna, pasta and potato salads. Since curry powder quickly loses its pungency, it should be stored, airtight, and no longer than 3 months.

Our Curry Powders are available with Fresh and Hygienic packed in different following flavors.

- Madras curry power- Sri Lankan curry powder- Moroccan curry powder- Ras-haunt curry powder- Maraq spices-Gulf Curry Powder

Use this powder for preparing any type of Meat and Chicken.

Packing:50 grams, 100 grams, 500 grams, 1 kg., 2 kgs ready to retail sales packs available with buyer's brand name also.

Pav means bread and bhaji, which is a term for a curry and vegetable dish. The serving of pav bhaji consists of the bhaji (a potato based curry) and the pav (bread) garnished with coriander and chopped onions. Pav is a type of bread, high in carbohydrates and fats (if served with butter); while bhaji is the vegetable-based curry portion, high in carbohydrates and proteins.

Pav bhaji masala is the blend of spices like red chili, coriander seeds, cumin seeds, black pepper, cinnamon, clove, black cardamom, dry mango powder, Fennel seeds, turmeric powder that took the world by storm.

Uses:

Pav bhaji Masala added to mashed vegetables gives a mouth watering spicy taste to the bhaji. Pav Bhaji is popular as a snack or a meal, this easy-to-cook dish enjoys a special place in the hearts of house wives.

Apart from Pav bhaji, the masala can be added to vegetable cuisine that uses potatoes, tomatoes and capsicums.Also if you want to add that zest to your rice, add pav bhaji masala. You can try Dum Aloo also.Slit the pavs in between and toast them on a pan smeared with butter. Add pav bhaji masala to your Pav in combination with finely chopped onions and capsicum with the bold, zesty flavor of these pav bhaji masala, garlic and Masala Pav is ready to be relished.

Our Pav Bhaji Masala Powder is available with Fresh and Hygienic packed.

Packing:50 grams, 100 grams, 500 grams, 1 kg., 2 kgs ready to retail sales packs available with buyer's brand name also.

One flavour that most snacks rely on for their zip is chaat masala. Chaat masala is a spice blend consisting of black salt, chili powder, cumin seeds and dry mango powder. That is why traditional combinations are home ground and kept ready for use. There are as many recipes for chaat masala as there are households in India, but this one is a personal favorite! Store this masala in an air-tight container. Chaat masala has both a sweet and a sour taste. It is used to flavour fast foods of Pakistan and India likeBhelpuri, Golgappa, Aloo Chaat and Dahi puri. It is a spice that can be added to foods and drinks. Chaat masala is also sprinkled on fruit, egg toasts and regular salads in Pakistan and northern India. The one flavor that most Indian snacks, street foods, roasted and fried food and salads rely on for their instant zing and the perk is the Chaat Masala. This particular mix of spice is a unique blend of spicy, salty and tart flavors and is usually added to the food after cooking and right before serving.

Usually a good sprinkle over the prepared dish and a good toss to combine is all that is needed. Be it on the cucumber slices on a hot summer day, or on your fruit salad, or over the so popular TandooriChicken/Chicken Tikka, your Chaat Masala will add that unbelievable edge to the flavor.

Our Chaat Masala Powder is available with Fresh and Hygienic packed.

Packing:50 grams, 100 grams, 500 grams, 1 kg., 2 kgs ready to retail sales packs available with buyer's brand name also.

Korma or Qorma masala is a blend of Chilli powder, Haldi powder, Coriander powder, Cumin powder, and garam masala in varies ratio accrding to region and community. Delhi korma is high in chilly and redish in colour, while South Indian qorma is mild in pungency and browinsh in colour. However Pakistani korma is redish in colour and not too much chilly (pungency). Korma flavour is important, it is produced by cardamom green (used whole pods) and yoghurt. If fresh yoghurt (sweet) is used it will produce less flavour, if one day old yoghurt(sour) is used it will produced better korma flavour and aroma and taste (slightly sour). Black pepper whole and cloves whole produce extra aroma and taste.

Vegetable korma is a dish that is available all over India, but it is very interesting to note how the seasonings and flavorings change from region to region. Here is the south Indian version of korma that makes an excellent 'masaledar' side dish for rice, puris, appam, etc.

How to proceed:

1. Combine all the vegetables in a deep pan, add cup of water, mix well and cover and cook on a medium flame till they are cooked.2. Add the tomatoes and salt and simmer for 2 to 3 minutes.3. Add the prepared paste and the Korma Masala powder masala and 2 tbsp of water, mix well and simmer for another 2 to 3 minutes, stirring once in between.4. For the tempering, heat the ghee in a small pan; add the bay leaves and saut for a second.5. Pour the tempering over the korma and mix gently.6. Serve hot with aappam.

Our Korma Masala Powder is available with Fresh and Hygienic packed.

Packing:50 grams, 100 grams, 500 grams, 1 kg., 2 kgs ready to retail sales packs available with buyer's brand name also.

The mind-blowing aroma of Balti style is very popular amongst Indian food lovers. Any Type of food can prepare in Balti style. Take three table spoon Sauce and add paste of tomato puree Mix in our Balti Garam Masala stir thoroughly and your choice of pre cook item "that could be chicken, lamb, goat or meat or see food with add saved stock in it. Then cook it for some time.

Various Balti dishes: -Veg. Baltti, Balti Dal, Balti Chilean, Balti lamb / goat/ . Fish / Prawn Balti, Sweet and sour balti chicken, Roast chicken balti, lamb balti

Ingredients of our Balti Garam Masala :-Fennel seeds, aniseeds, dill seeds, Clove, Cinnamon sticks, Starflower, Brown Cardamoms, Cumin Seeds, Coriander Seeds, Black Paper, and Red Chilies.

Our Balti garam Masala Powder is available with Fresh and Hygienic packed.

Packing:50 grams, 100 grams, 500 grams, 1 kg., 2 kgs ready to retail sales packs available with buyer's brand name also.

our tandoori masala is an important blend in indian dishes and is a special aromatic mixture of spices used in the marinating of meat based dishes, especially tandoori dishes, such aschicken tikka, mutton tikkaetc. Blend this powder with yogurt and lime juice for a delicious marinade for meat and vegetables.

ingredients:coriander, salt, fenugreek, onion powder, black pepper, chilli, garlic powder, cassia, cinnamon, cumin, ginger, clove, bay leaves, nutmeg, celery powder, colours (e124 & e102), spice extracts, lemon oil, citric acid, cardamom

our tandoori masala powder is available with fresh and hygienic packed.

packing:50 grams, 100 grams, 500 grams, 1 kg., 2 kgs ready to retail sales packs available with buyer's brand name also.

every day is an occasion. With occasions there has to be a celebration. And every successful celebration remains incomplete without the versatile biryani. You cannot have it any better than this. You need neither remember the exact quantity of spices nor fear embarrassment. Compliments for you and your great tasting biryani will pour forth just add our biriyani masala powder to basmati rice and your choice of vegetables in sufficient quantity and cook them in a pressure cooker with the requisite salt. The rest, as they say, is history - compliments and a mouth-watering experience coming your way.

a.take 500g of washed basmati rice with sufficient water, 1 cup of ghee/vanaspathi, cut vegetables (beans, potatoes, carrot, green chilly pieces), roasted cashew, 50g of our biriyani masala powder and required salt into pressure cooker/electronic rice cooker.b.mix the content, close the lid and bake till rice cooks. After completion of baking, mix once and serve hot.

optional:

for better taste add few fresh coriander and mint leaves in the rice.

our briyani masala powder is available with fresh and hygienic packed.

can use this powder for chicken and meat briyanis also.

packing:50 grams, 100 grams, 500 grams, 1 kg., 2 kgs ready to retail sales packs available with buyer's brand name also.

Put the chickpeas in a large pot and add enough water to cover them by 3 to 4 inches. If time allows, soak the chickpeas for 8 to 12 hours. Put the chickpeas over high heat and bring to a boil; reduce the heat to medium-high and cook until the chickpeas are tender, 1 to 1 hours if you soaked them, about 2 hours if you didn't. When the chickpeas are mostly tender, add a few large pinches of salt to the pot.

Meanwhile, put the oil in another large pot over medium heat. When it's hot, add the cumin seeds and cook for 30 seconds. Add the onions and season with salt; cook, stirring occasionally, until they begin to soften, 3 to 5 minutes. Add the turmeric and jalapeos and continue cooking until the onions are tender, another 5 to 7 minutes. Add the ginger-garlic paste and cook, stirring occasionally, for another 5 minutes. Add the tomatoes, channa masala spice mixture, garam masala, cumin, and sugar. Cover and cook, stirring occasionally, until the mixture is thick and saucy, about 30 minutes.

When the chickpeas are tender, drain them, reserving about 1 cup of their cooking liquid. Add the chickpeas and the reserved cooking liquid to the tomato mixture. Simmer for 5 minutes, and then stir in the lemon juice and amchoor powder. Taste and adjust the seasoning. Serve hot, over basmati rice and garnished with cilantro, if desired. (Leftover channa masala can be stored in an airtight container in the refrigerator for up to several days.)