GARAM MASALA
GARAM MASALA

 

INGREDIENTS:

 

Coriander , lavangpatha, kasuri, methi, black pepper, jeera, elachi, sajeera dalchini, cinnamon, mace, nutmeg, karan phool, chilly & salt.

 

DIRECTION FOR USE:

 

Makes every dish taste special with its rich aroma and flavor. Add KITCHEN STAR GARAM MASALA just before you finish cooking to aroma retained. KITCHEN STAR GARAM MASALA can also used for seasoning crisp samosa, kachori pattica etc. you can relish your veg or non- veg. food by KITCHEN STAR GARAM MASALA.

 

 

 

 

SABBJI MASALA
SABBJ MASALA

 

INGREDIENTS:

 

Coriander , lavangpatha, kasuri, methi, black pepper, jeera, elachi, sajeera dalchini, cinnamon, mace, nutmeg, karan phool, chilly & salt.

 

DIRECTION FOR USE:

 

Makes every dish taste special with its rich aroma and flavor. Add KITCHEN STAR GARAM MASALA just before you finish cooking to aroma retained. KITCHEN STAR GARAM MASALA can also used for seasoning crisp samosa, kachori pattica etc. you can relish your veg or non- veg. food by KITCHEN STAR GARAM MASALA.

 

 

 

 

CHICKEN MASALA
CHICKE MASALA

 

INGREDIENTS:

 

Coriander, lavang, tejpatha, lavanga patha, tejpool, blackpepper, jeera, elaichi, dalchini, kasuri methi, sajeera, cinnamon, mace, nutmeg, karan phool, sounf, dry coconut, garlic powder, amchur, kaju, chilly & salt.

 

DIRECTION FOR USE:

 

Take 500gms. Of chicken and add 1 lemon juice, 2 table spoon of garlic ginger paste and 1 table spoon chilly powder, 1 table spoon salt, ½ table spoon of turmeric powder and 2 table spoons KITCHEN STAR CHICKEN MASALA. Marinate this mixture with above CHICKEN and keep for 1 hour. Heat 4 table spoon of oil and 2 sliced onions fry till crispy and add 2 cups of curd, marinated CHICKEN. Stir for 5 minutes. Roast the chicken cooked tender. Add salt as per your taste. Add CHICKEN masala just before you finish cooking to ensure that is subtle flavoure and aroma are retained.

 

 

MUTTON MASALA
MUTTON MASALA

INGREDIENTS:

 

Coriander, lavang, tejpatha, lavanga patha, tejpool, blackpepper, jeera, elaichi, dalchini, kasuri methi, sajeera, cinnamon, mace, Poopy seeds, chirangi, sount, nutmeg, karan phool, sounf, dry coconut, garlic powder, amchur, kaju, chilly & salt.

 

DIRECTION FOR USE:

 

Take 500gms. Of meat and add 1 lemon juice, 2 table spoon of garlic ginger paste and 1 table spoon chilly powder, 1 table spoon salt, ½ table spoon of turmeric powder and 2 table spoons KITCHEN STAR MEAT MASALA. Marinate this mixture with above Meat and keep for 1 hour. Heat 4 table spoon of oil and 2 sliced onions fry till crispy 4 tomatoes and add marinated meat. Sir for 5 minutes and 2 cups of water. Pressure cook for 10 mins. Add meat masala just before you finish cooking to ensure that is suitable flavoure and aroma are retained.

 

 

 

 

 

SAMBHAR POWDER
SAMBHAR POWDER

 

INGREDIENTS:

 

Coriander , lavangpatha, kasuri, methi, black pepper, jeera, elachi, sajeera dalchini, cinnamon, mace, nutmeg, karan phool, chilly & salt.

 

DIRECTION FOR USE:

 

Makes every dish taste special with its rich aroma and flavor. Add KITCHEN STAR GARAM MASALA just before you finish cooking to aroma retained. KITCHEN STAR GARAM MASALA can also used for seasoning crisp samosa, kachori pattica etc. you can relish your veg or non- veg. food by KITCHEN STAR GARAM MASALA.

 

 

 

 

FISH MASALA
FISH MASALA

 

INGREDIENTS:

 

Coriander, red chilli, cumin, tej patta, black pepper, fenugreek, clove-leaves, clove, turmeric, mustard seeds, garlic powder, onion powder, poppy seeds & salt.

 

Take 500gms. Of flish and add 1 lemon juice, 2 table spoon of garlic ginger paste and 1 table spoon chilly powder, 1 table spoon salt, ½ table spoon of turmeric powder and 2 table spoons KITCHEN STAR FISH MASALA. Marinate this mixture with above fish and keep for 1 hour. Heat 4 table spoon of oil, dip the fish piceses with onion and lemon. And for curry purpose in hot oil add 2 slices of onion, 4 spoons of tamarind paste and marinated fish stri for 5 minutes and add 2 cups of water. Pressure cook for 10mins. Add fish masala just before you finish cooking to ensure that its suitable flavour and aroma are retained.

 

 

 

 

RAASAM POWDER
Raasam Powder

INGREDIENTS

 

Coriander, toor dal, methi, black pipper, jeera, hing, chilly &salt

 

DIRECTION FOR USE

 

To one litre of water add 125 grams of toor dal along with a spoonful of ghee and half teaspoon of turmeric powder, cook fully chum, keep aside. I another vessel take tamarind extract, asafetida, curry leaves, and 3-4 teaspoons of KITCHEN STAR MASALA and boil and for about 10 minutes, then mix the churned toor dal along with required, quantity of water and salt. Bring to boil and finally season with mustard seeds, cumin seeds, coriander and curry leaves. Serves HOT RASAM with rice & khichadi

 

 

 

 

TYPES OF MASALAS