MahalaxmiMasala

Vavdi, Rajkot, Gujarat

Method:

• Step - 1Marinate clean and cut Pieces of 500 gm Meat for 2 hrs in a mixture of 2 onions ground to a fine paste, I tsp ginger-garlic paste, 4 tbsp strained curd and salt.
• Step - 2Heat 4 tbsp oil and fry 2 sliced onions till crisp.
• Step - 3Add Marinated Meat and 3tsp Mahalaxmi Meat Masala.
• Step - 4Stir for 5 min.
• Step - 5Add 2 cups water, Pressure cook for 10 min, remove from fire. Serve warm with bread or rice (naan/roti).

Ingredients Required : In 1 tbsp oil, light fry 1 chopped onion, 2 green chillies, 2 cloves garlic, 5 cashew-nuts, 1 tbsp poppy seeds, 1 tbsp cumin, 1 tbsp Mahalaxmi kasuri Methi & 1 inch ginger. 

Method :

• Step - 1 Add 1/2 cup water. Keep for 30 mins, grind to fine paste.
• Step - 2 Fry paste in 3 tbsp ghee for 3 mins.
• Step - 3 Add 2 pureed tomatoes, 1 tbsp chilli powder, 1/2 tbsp turmeric powder & 2 tbsp mahalaxmi kitchen king.
• Step - 4 Add 1 cup boiled green peas. Cook till ghee separates.
• Step - 5 Add 1/2 cup water & 250 gms fried paneer. Cook for 5 mins.
• Step - 6 Mahalaxmi kitchen king is ideal for vegetable & paneer dishes with a mild curry.

Ingredients Required :Prepare the vegetable of your choice with usual spices in ghee/oil as you normally do.

Method:

• Step - 1Add 1.5 tablespoon Mahalaxmi Sabji Masala.
• Step - 2Shake vegetable on a low flame for at least 5 mins.
• Step - 3So that the vegetable retains the flavor and aroma of Garam Masala.

Ingredients Required :How to make Palak Paneer for 5-6 servings. With the contents of this pouch you need only 250 gm. Paneer, 400 g. Palak & 3 medium sized Tomatoes to make tasty Alu Palak in 10 minutes for your family !

Method :

• Step - 1Boil & Mince Palak in a mixer.
• Step - 2Fry chopped tomatoes in 3 tbsp of heated oil for 2-3 min.
• Step - 3Add the entire contents of the mahalaxmi punjabi grevy masala pouch & stir well. Add fried Paneer cubes & fry for 1-2 min.
• Step - 4Add approx. 1 cup water, boiled & minced palak & cook for 5 min. on medium flame. Add butter, cream as per taste. Garnish with grated cheese / potato.You can also make other punjabi dishes. Enjoy dishes like Paneer tikka, Panner pasand, Paneer Patiyala, Paneer Angara, Veg. Jaipuri, Veg. Kadai.

Method :

• Step - 1Wash and peel one large ripe apple.
• Step - 2Deseed and dice the large apple.
• Step - 3Peel Pomegranate and other seasonal fruits as desired.
• Step - 4Add the above fruit in a bowl.Squeeze the juice of 1 lemon in it and sprinkle 1 tbsp of MAHALAXMI CHAT MASALA.
• Step - 5Now toss the mixture and refrigerate for 10 minutes. A refreshing fruit salad is ready to serve 2 people.
• In fact MAHALAXMI CHAT MASALA can be used in a variety of foods. You may sprinkle it on prepared food or you may sprinle on salads, lassi and food dressings as desired. It brings in the required zing making food more appetizing and palatable.This masala is as versatile as our creativity ans tastes allow.

Method :

• Step - 1Shallow fry 2 tbsp garlic paste, 2 chopped onions in 2 tbsp oil till soft.
• Step - 2Add 2 chopped tomatoes, 1 tbsp MAHALAXMI pav bhaji masala, Mahalaxmi Chilli Powder and solt. Roast till light brown.
• Step - 3Add 500 gms boiled vegetables like potatoes, green peas, cauliflower, capsicum.
• Step - 4Cook and mash for 2 or 3 mins. Add a blob of butter, sprinkle chopped coriander leaves.
• Step - 5Serve with hot buttered pav (bread) and chopped raw onions sprinkled with lemon.

Method :

• Step - 1Marinate 750 gm Chicken Pieces with 1 tsp Mahalaxmi Chilli Powder, 1 tsp Ginger-garlic paste, tsp Turmeric Powder, 3tbsp Curd and salt. Keep for 1 hour.
• Step - 2Heat 4 tbsp oil, fry 4 chopped onions till crisp.
• Step - 3Add 3 chopped green chillies, 1 tsp ginger-garlic paste, 1 tsp Coriander Powder, 1 tsp Turmeric Powder and 3 tsp Maharani Chicken Masala. Fry for 1 min.
• Step - 4Add Marinated chicken and 4 chopped tomatoes. Cook for 10 min. Serve hot with roties or rice.

Method :

• Step - 1Fry Mahalaxmi Dabeli Masala (40 gms.) in 2 tbsp Oil on low flame. Make Sabji by mixing properly boiled Potatoes (200 gms.), Tomato Sauce (according to taste) and some Water.
• Step - 2Cut the Dabeli Bread from its middle. Fill it with Sweet & Pungent Chatani and Potato Sabji. Add Pomegranate cubes, Green Grape, Apple Cubes, Masala Groundnuts and chopped Onions. Now toast these with Ghee or Butter from the both sides.

Method:

• Step - 1Add 4 teaspoon of Mahalaxmi Pani Puri Masala in 1 litre water, Put the vessel on medium heat & boil the water till it becomes half the quantity.
• Step - 2Remove the vessel from heat & let it cool down.
• Step - 3Put water soaked whole green moong (200 gms.) in a vessel. Add 2-3 teaspoon Oil, Cumin seeds (1/2 tsp.), Asafoetida (1 pinch) & Little water to it and fry for some time till it gets dry.
• Step - 4Keep them separately.
• Step - 5Cut boiled Potatoes (1-2)into small pieces.
• Step - 6While serving up to 7-8 Puris (crushed in the centre) in a dish. Put Bundi (100 gms.), peeled Potatoes, fried Green Moong, Sweet & Pungent Chatani in it along with Pani Puri water which is taken in a separate bowl.
• Step - 7Mahalaxmi Pani Puri is ready to serve.

Method :

• Step - 1Soak 100 gms pigeon peas (toover dal/arhar dal) for 30 mins. Boil it with pieces of drumstick, brinjal, pumpkin and onions.
• Step - 2Add 2 tbsp of thick tamarind juice, Mahalaxmi Chilli Powder & Salt.
• Step - 3Add 1 Big tbsp Mahalaxmi Sambhar Masala.
• Step - 4Baghar/Tadka : Heat 2 tbsp of oil. Add 1 red chilli, 1/4 tbsp fenugreek, 1/2 tbsp mustard, 2 springs curry leaves, a pinch of Asafoetida.
• Step - 5Add the baghar/tadka to the above mixture. Boil for 2 mins.

Ingredients Required :
PreparTea is refreshing beverage sipped by young and old all over the world. When brewing tea add 1 tbsp Mahalaxmi tea masala for evey cup. This will add a lip - smacking flavour to your beverage. Mahalaxmi tea masala is a must for all lovers of tea and taste. Connoisseurs of tea enjoy Mahalaxmi tea masala as it brings in unique and refreshing aroma and taste. The goodness of cardamom. The zing of cloves and the exotic flavour of ginger make Mahalaxmi tea masala outstanding. Mahalaxmi tea masala is a must in your tea at all times.

Ingredients Required :1 cup / 200 g rice, 5 cups water, 1 medium onion, chopped, 1 tsp ginger paste, 1 tsp garlic paste, 1/3 cup / 50 g green peas, blanched, 1/2 cup / 50 g cauliflower, cut into florets, 1 medium / 100 g carrot, cut into lengthwise, 1/2 cup / 100 g french beans, cut into diamonds, 1/4 cup / 50 g curd, 3 tbsp / 25 g Mahalaxmi Biryani Masala, 1 tsp Mahalaxmi Chilli Powder, 3 tbsp ghee / oil, Salt to taste For garnishing : 1/2 cup crisp fried onions, 1/2 cup fresh coriander leaves, chopped, 1/4 cup mint leaves, chopped

Method :

• Step - 1Wash and soak rice for 15 minutes and drain.
• Step - 2Boil water. Add rice, salt and 1 tbsp oil and cook for 4-5 minutes. Remove from the heat and drain water completely.
• Step - 3In a large frying pan, heat remaining oil, Add ginger garlic paste saute for a minute. Add onion and saute until golden brown.
• Step - 4Make a paste of curd and Mahalaxmi Biryani Masala and saute along with onion. Add vegetables, salt and cook for 20-25 minutes or till it is tender.
• Step - 5Place the rice in a heavy bottomed casserole or pan cover with vegetables.
• Step - 6Sprinkle coriander, mint and cook on low heat for about 10 minutes. Garnish with crisp fried onion and serve hot.

Ingredients Required :16-18 Kashmiri Dry Red Chillies, 2 tbsp Coriander Seeds, 6 tbsp Fennel Seeds, 4 tbsp Mustard Seeds, 1 tsp Fenugreek Seeds, 6 tbsp Cumin Seeds, 4 tbsp Salt, 1 tsp Turmeric Powder, 1 tsp Hing, 4 tsp Dry Mango Powder.

Method :

• Step - 1Rins and wipe dry the mangoes.
• Step - 2Dice the mangoes. discard the seeds. if you have garden you can plant the seeds.
• Step - 3Mix all the spices, spice powders and salt with the diced mangoes.
• Step - 4Mix well so that the spices get evenly coated on the mangoes.
• Step - 5Keep theis spiced mangoes mixture in sunlight for 3-4 days.
• Step - 6Cover with a thin muslin to protect from dust.
• Step - 7After 3-4 days, add mangoes to a jar.
• Step - 8Pour mustard oil till it just about covers the rim of the mangoes up to 1/2 inch or 1 inch.
• Step - 9Stir and mix well.
• Step - 10store the mango pickle in the dry and cool place for 3 to 4 days.
• Step - 11After 3-4 days you can start having the mango pickle.
• Step - 12Serve the mango pickle with your dal-rice, curd-rice, parathas & veggie dishes.

Ingredients Required :1 cup namkeen chivda, Oil - for deep frying, 1 cup fried peanuts, 2 Tbsp dry coconut, 2 Tbsp kishmish, 1/8 tsp heeng (asafoetida), 1 Tbsp khus khus (poppy seeds), 1 tsp rai (mustard seeds, 8-10 curry leaves, 1 Tbsp green chillies - chopped, Salt - to taste, 1 tsp citric acid, 1 tsp haldi.

Method :

• Step - 1Heat the oil and fry the chivda till crisp and leave to drain on absorbent paper.
• Step - 2In the same oil, deep fry the coconut and kishmish and leave to drain.
• Step - 3Heat 2 tbsp of the oil in a kadai and fry the hari mirch till crisp.
• Step - 4Add heeng, rai and curry leaves and saute.
• Step - 5Add salt, khus-khus, citric acid and haldi, mix well.
• Step - 6Add the fried chivda, nuts, coconut, kishmish and sugar.
• Step - 7Take it off the heat and mix well. Let it cool and store in an airtight jar.