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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
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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 -
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 -
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 -
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