Spices
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Select options This product has multiple variants. The options may be chosen on the product pageEverest Kashmirilal Chilli Powder 100g
Fine ground red chillies of the finest quality distinguished by their brilliant red colour and mild pungency. Chilli is a heating spice and comes in a wide variety of shapes, sizes, colours, and degrees of pungency. Chilli is America’s most important contribution to the world of spices, though today it is one of India’s major$9.50 -
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Add to cartMORE INFOEverest Tandoori Chicken Masala 100g
This Everest blend strikes an even balance between aromatic and flavoring spice agents to give chicken a luscious, inviting flavor. Since this blend is used in ‘apply-and-cook-over-the-fire situations’, the flavoring spices predominate, in order not to dissipate under direct fire. Usage In most non-veg., marinate-and-cook-over-the-fire preparations such as chicken, fish etc. Recipe: Tandoori Chicken BeforeOriginal price was: $9.50.$8.00Current price is: $8.00. -
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Everest Tea Masala 100g
This pepper and ginger based blend gives a very special twist to the taste of tea. The ginger and pepper elements in the blend adds an extra warmth that can take the chill out on wintry days. USAGE Used most commonly to add a spicy-warm flavor to tea and milk. It is also used to$9.50 -
Select options This product has multiple variants. The options may be chosen on the product pageMDH Chana Masala 100g
CHANA MASALA Spices blend for Chick Peas Recipe : Soak 200g Chick Peas overnight with extra water. Strain. In a large pan heat 50g cooking oil. Fry 120g chopped red onions till golden brown. Add two chopped tomatoes (120g) and stir. Add 20g Chana Masala, 1 tspn. salt, and Chick Peas. Stir for 5 minutes then$9.50 -
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MDH Chutney Podina Masala 100g
CHUTNEY PODINA MASALA Spices blend for Mint Chutney Recipe : Beat a small bowlful of natural yoghurt, add Chutney Podina Powder to taste. Alternately, in a mixer, grind 20g red/spring onion, add 3 tsp.. Chutney Podina Powder and water to mix, to form a watery paste. Check seasoning. Keep for 15 minutes before serving along$9.50 -
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MDH Dal Makhani Masala 100g
DAL MAKHANI MASALA Spices blend for Black Lentil (Urad whole) Recipe : Soak overnight 110g Black Lentils (Urad whole) and 30g Red Kidney beans. Strain away water. Add 1.5 litre warm water in a deep pan and boil the beans till they are soft. Add more water when required. Separately cook 120g tomato puree & 15g Dal$9.50 -
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MDH Garam Masala 100g
GARAM MASALA Blend of Spices Recipe : Amongst spices blends, Garam masala is a speciality of North India. It is a powdered blend of highly aromatic spices & Black Pepper to make it hot. It is sprinkled in small quantity, when the dish is nearly ready, be it curried or dry, lentils, meat or vegetables, to$9.50 -
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MDH Rajmah Masala 100g
RAJMAH MASALA Spices blend for Red Kidney Beans Recipe : Soak 200g. Red Kidney beans in 300ml. water over night. Boil the beans in 650ml. water for 20 min. Chop100g. red onions and 150g. tomatoes. In a large pan heat 50ml cooking oil and fry onions till golden. Add tomatoes, salt 7g. or to taste &$9.50 -
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MDH Sambar Masala 100g
SAMBHAR MASALA Spices blend for South Indian Curry Recipe : Wash & dress 500g. vegetable like egg plant, drum sticks, marrow, potatoes, peas, cauliflower etc. Boil 200g. Toor dhal in 800ml water for 40 minutes. Retain water. Soak 50g. tamarind in 100ml. warm water for 30min. & extract pulp. Sieve & transfer into boiled dhal. Separately$9.50
