BIRYANI MASALA
Biryani Masala

 

INGREDIENTS:

 

Coriander, lavang, tejpatha, lavanga patha, tejpool, blackpepper, jeera, elaichi, dalchini, kasuri methi, sajeera, cinnamon, mace, nutmeg, karan phool, chilly & salt.

 

DIRECTION FOR USE:

 

1. Take 500g of washed basmathi rice with sufficient water, 1 cup of ghee/vanaspathi, cut vegetables [ beans, potatoes, carrot, green chilli pieces], roasted cashew, KITCHEN STAR BIRYANI / PULLAV MASALA and required salt into pressure cooker.

2. Mix the content, close the lid and bake till rice cooks.

3. After completion of baking, mix once and seve hot.

500gms of rice requires 4 table spoons of KITCHEN STAR BIRYANI / PULLAV MASALA.

 

 

 

 

 

SHAHIGOLD GARAM MASALA
Shahigold Garam

 

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.

 

 

 

 

 

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.

 

DIRECTIONS 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.

 

 

 

 

CHICKEN MASALA
Chicken 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.

 

DIRECTIONS 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.

 

 

 

 

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.

 

DIRECTIONS FOR USE:

 

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.

 

 

 

 

 

 

SAMBHAR POWDER
SAMBHAR MASALA

 

INGREDIENTS:

 

Dhaniya, chana dal, rice flour, mirchi, jeera, methi, haldi, hing, dalchini, tejpatha, pattar phool and salt.

 

DIRECTION FOR USE:

 

To make approx, 1 litre sambar, cook 125g thoor dal [approx. 1 cup] in ½ liter water [approx. 3 ½ cups] with ½ tsp turmeric powder and 1 tsp oil. Cook required quantity of vegetables of your choice separately. Mash to the cooked dal and vegetables mix. Add 4-5 tsp KITCHEN STAR SAMBAR MASALA ½ liter water and salt to the taste. Boil for 10 mins.

 

SEASONING:

 

Heat 1 tsp oil, fry the red chilles, mustard, curry leaves and add to the prepared sambare it is removed from flame. If desired, chopped coriander leaves can be added.

 

 

 

 

PANI PURI MASALA
PANIPURI MASALA

 

INGREDIENTS:

 

Dry mango powder, salt, black salt, cumin powder, chilly powder, black pepper, coriander powder, citric acid and asafetida.

 

KITCHEN STAR PANI PURI MASALA RECIPE:

 

Making pani for the pani-puri in a large bowl take 1 litre of cold water. to this add 4 tbsp of kitchen star pani-puri masala and stir. The water is ready. You may also add ice-cubes to the water.

 

MAKING & SERVING PANI-PURI

 

1. Soak 100 grams of batana for overnight next morning boil the batana for 10 mins. Keep aside.

2. Coarsely mash 150 grams of boiled potato.

3. Take 100 grams of salted boondi and soak for few minutes. Then drain the water and add the boondi and boiled batana to the potatoes in a bowl.

4. Add 1 tsp red chilly powder, 1 tsp ginger powder, 1 tsp black salt and 1 tsp dry mango powder to this mixture and turn with a spoon to mix well.

5. Place 8 to 10 puri on a plate.

6. Now make a hole at the centre of each puri and fill in each puri with the mixture of potatoes, boiled batanaand salted boondi mixture.

7. In a separate bowl pour the pani-puri water and serve garnished with mini leaves.

 

 

 

 

 

 

TANDOORI CHICKEN MASALA
TANDOORI CHICKEN MASALA

 

INGREDIENTS:

 

Coriander, Cumin, kasmiri, Chilli, Cinnamom, Dryginger, Garlic, Cassia, Clove, Cardamom, Black pepper, Shahjira, Nutmeg, & Salt

 

DIRECTION FOR USE:

 

PAVBAHAJI MASALA ; This is exclusively prepared for pavbhaji to impartits real taste &flavor. Top prepare bhaji cook potatoes, greenpeas, cauliflower, capsicum and other vegetable and add ginger garlic paste with butter and KITCHEN STAR PAVBAJI MASALA Sprikle green coriander leaves. Serve with hot buttered pav [ bread ] along with onion & lemon .

 

 

 

 

 

 

CHAT MASALA
CHAT MASALA

 

INGREDIENTS:

 

Dhaniya, amchur, jeera, kali mirch, elachi, sount, ajwan, anardana, lavanga mirchi, hing, jaiphal, black salt, citric acid and salt.

 

DIRECTION FOR USE:

 

Sprinkle KITCHEN STAR CHAT MASALA on tomatoes, fresh vegetables salads various chat preparation [like alu chat] fresh fruits and crispy snacks enjoy its taste.

 

 

 

 

CHENNACHOLE MASALA
CHENNACHOLE MASALA

 

INGREDIENTS:

 

Chilli, Amchur, Cumin, Black Salt, Coriander, Black pepper, fennel seeds Ginger, Ajwan & Salt.

 

DIRECTION FOR USE :

 

Add little eating soda powder to grams ( 500 gms ) and keep them soaked overnight in water. Remove grams from water and wash them with fresh water and add cinnamom (1) cardamoms brown (2), bayleaf (1) and boil them in water. Fry cumin seeds (8 mgs ), and onions ( 15gms ), in ghee ( 100 gms) till the onions turn reddish and add crushed ginger ( 10 gms ) ,and garlic ( 5 gms ), to it then add boiled grams ( 5 gms ), to it and cook till they become soft. Add KITCHEN STAR CHANA MASALA 4 tsp . to it and stir. Decorate with cut tomatoes ( 50 gms ), green chillies ( 4 gms ) and serve I along with 500gms of curry requires two ( 2) table spoons of KITCHEN STAR CHENA CHOLE MASALA.

 

 

 

 

PAVBAJI MASALA
PAVBAJI MASALA

 

INGREDIENTS:

 

Coriander, Cumin, kasmiri, Chilli, Cinnamom, Dryginger, Garlic, Cassia, Clove, Cardamom, Black pepper, Shahjira, Nutmeg, & Salt

 

DIRECTION FOR USE :

 

PAVBAHAJI MASALA ; This is exclusively prepared for pavbhaji to impartits real taste &flavor. Top prepare bhaji cook potatoes, greenpeas, cauliflower, capsicum and other vegetable and add ginger garlic paste with butter and KITCHEN STAR PAVBAJI MASALA Sprikle green coriander leaves. Serve with hot buttered pav [ bread ] along with onion & lemon .

 

 

 

 

TYPES OF MASALAS