Cook the vegetable with usual masala.

Add MAJITHIA RAJWADI GARAM MASALA as per the requirement.

Cook the vegetable on low flame for 3 minutes.

Stir it and cook for 5 minutes with closed lid MAJITHIA RAJWADI GARAM MASALA gives great taste when added in patra, Samosa, Usal, Dal, Kachori, Sahi Vada, Vegeetable, Vada etc.

RECIPE :

Boil 300 gms basmati rice.

Fry 4 sliced onions 1 tsp each of garlic & ginger paste in 3 tbsp of oil in a pan.

Add puree of 3 tomatoes along with 1 tsp each of turmeric & Chilly powder . Cook till oil separates.

Add 1/2 cup curd & 2 tbsp of MAJITHIA BIRYANI/PULAV MASALA. Add 300 gms boiled vegetables (cauliflower , green peas, carrot) & salt to taste. Mix all this with par boiled rice in a greased bowl.

Add 2 tbsp pure ghee & 1/2 milk to it. Mix well. Cover & Cook For about 20 minutes on a low flame.

Your Biryani is ready. Serve hot with raita.

Fry 2 chopped onions.

2 tsp garlic paste in 2 tbsp oil till golden brown.

Add 3 chopped tomatoes, 1 tbsp MAJITHIA PAVBHAJI MASALA, chilly powder & salt according to taste & roast well.

Add 500 g, boiled vegetable like cauliflower, potatoes, green peas, capsicum. Cook & mash for 3-5 mins. Garnish with butter & coriander leaves, Serve hot with PAV & SALAD.

Soak 250 gms. Kabuli chana overnight.

Cook and Keep aside. Grind together 3 onions, 3 tomatoes, 8-10 black pepper , 10-12 mint leaves, 5-6 cloves & tsp khus khus till it becomes a thick paste.

Heat 2 tbsp oil in a pan. Saute the above paste on a low flame for 2 minutes.

Now Add boiled kabuli chana along with left water . Add 1 tsp chilli powder, tsp turmeric powder, 2 tsp MAJITHIA CHHOLE MASALA & salt to taste.

Allow to cook on a low flame for 10 minutes.

Our chhole is now ready. Serve with bhature & raita.

Fry 1 chopped onion, 2 green chilies, 4 cloves of garlic, 5 cashew-nuts.

1 tsp poppy seeds, 1 tsp cumin, 1 tsp Kasuri Methi & 1 inch ginger in 1 tbsp oil. Add cup water & grind to fine paste.

Fry above paste in 3 tbsp ghee for 3 mins. Add 2 pureed tomatoes, 1 tsp chili power , 1 tsp MAJITHIA KITCHEN KING MASALA, cook till ghee separates.

Add 1 cup boiled mutter, 250 gms fried paneer and 1 cup water. Add salt to test.

Cook for few minutes. Serve hot with roti or naan.

Boil 100 gms tur dal, 1 sp.chana dal with 2 onion & 2 tomatoes in a pressure cooker.

Heat 2 tbsp of oil in a pan, Ad 1/2 tsp mustard, 1/2 tsp cumin, 1/4 tsp fenugreek seeds, 2 springs curry leaves, red chili, a pinch of adafoetida & saute.

Add pieces of potatoes, pumpkins, onions, brinjal, drumsticks in the same pan & cook it for 20 minutes.

Mix the cooked dal with the remaining water in it Add 2 tbsp of MAJITHIA SAMBHAR MASALA along with red chili powder & salt to taste.

Cook further for about 5-7 minutes on a low flame.

The Sambhar is now ready . Serve with idli, vada, dosa or rice.

FOR ALOO CHAT.

Boil 4 large potatoes in salted water, peel & cut into large cubes.

Heat 4 tbsp oil in a pan & saute the Potatoes cubes till they turn golden brown. Drain on absorbent paper & Place in a dish.

Top the cubes with 4 tbsp green chutney , 1/2 cup khajur imli`s chutney , 1 cup fresh curd (Beaten), 1 thsp of MAJITHIA CHAT MASALA & 1/4 tsp chilly powder & salt to taste.

Garnish With 1/2 Cup grated White mooli.

Our chat is now ready . Serve hot.

MAJITHIA CHAT MASALA can also be sprinkled on dahi, veg. salads, fruit juices, chips, sandwiches & every dish you desire for that chatpattaa taste.