Masala
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Eastern Masala - Vegetable
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Eastern Vegetable Masala is a great blend of excellence spices and condiments to make savory, nourishing vegetable curries. It takes the reliable Indian flavor right to your kitchen. It is 100% vegetarian and has dietary fibre which assists digestion and satisfies hunger. INGREDIENTS: Coriander, Gramdhal, Turmeric, Chilli, Aniseed Salt, Nutmeg, Fenugreek, Cumin seed, Garlic, Star anise, Black pepper, Dry ginger, Cloves, Cinnamon, Cardamom. Nutritional Information: per 100g, product (approx) Energy 419Kcal, Protein 13g, Carbohydrate 58g, Total fat 15g, Fatty Acids 4g, Cholesterol Nil, Vitamin A 35mg, Vitamin C 106mg, Calcium 287mg, Iron 14mg.
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Eastern Mix - Bisibele Bhath
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Ingredients: Coriander, Black gram dal, Red Chilli, Cumin, Cinnamon, Fenugreek, Cloves. Nutrition: (Approx Values 100g, Energy (Kcal) 447, Protein (g) 16.9, Total Carbohydrate (g) 35.7,Total Fat (g) 26.3, Fatty Acids (g) 3.2, Cholesterol (mg) Nil, Vitamin C (mg) Nil, Calcium (mg) 59.7, Iron (mg) 0. How to use: Step 1. Cook about 150g of vegetables (Carrot, Beans etc) and keep aside, Step 2 Cook rice and toor dal (about 50g each) together is a vessel, Step 3. To this add cooked vegetable, 1 tablespoon of Eastern Bisibele BhathMix, tamarind extract, Jaggery and Salt to taste, Simmer for 5 minutes, Step4 Season with mustard, cashew nuts, curry leaves, Onion or capsicum using ghee.
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Eastern Powder - Chilly
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Eastern Chili powder is a blend of ground, dried fruit of red or cayenne chili peppers and other spices. It is used to attach heat or flavor to dishes. It is a extensively used color in various soups. INGREDIENTS: Dried Red Chillies.
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Eastern Mix - Puliogare (Tamarind Rice)
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Puliyogare Mix is an Andhra specialty, applied as a condiment with a lot of recipes. It is a tasty usual mix of tamarind and various flavors to carry out the authentic flavor of this all-time South Indian favourite. INGREDIENTS: Tamarind Concentrate, Groundnut, Dry Coconut, Coriander, Chilli, Curry Leaves, Gingelly seed, Jaggery, Black Pepper, Fenugreek, Turmeric, Bengal gram dal, Black gram dal, Mustard, Cumin, Salt, Asafoetida.
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Eastern Mutton - Patiala
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Another quality product from Eastern, Eastern brings you to enjoy the taste of authenic mutton curry, that tingles your senses with just the right sprinkling of spices. INGREDIENTS: Chilli, Coriander, Turmeric, Cinnamon, Cumin, Fennel, Salt, Clove, Cardamom, Nutmeg, Nutmace, Blackpepper. How to Use: In a pressure cooker, add mutton, pinch of salt and water and cook until done and keep aside. Take oil and ghee in a pan and heat, and then add onion paste, tomato paste, ginger garlic paste and saute well. Add coriander leaf and saute for 1 minute. Add Patiala mutton masala and mix well and then add 2 to 4 cup water, required salt and cooked mutton and cook it covered on low flame till getting required consistency. (Water can be added more or less based on required consistency and cooking time ). Garnish with chopped coriander leaves and serve hot with rice or Indian flat bread.
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Eastern Pickle - Ready Mix
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Ingredients: Chilly, Kashmiri Chilly, Ginger, Mustard, Garlic, Fenugreek, Salt, Turmeric, Sugar, Asafetida
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Eastern Powder - Coriander
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Eastern Coriander Powder tastes sweet and spicy at the same time, and its stink reminds us of orange peel. Coriander is luscious in curries, vegetables, chutneys and meat and poultry dishes. INGREDIENTS: Dried Coriander Seeds.
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Eastern Powder - Turmeric
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Eastern Turmeric Powder lends a superb, woody fragrance and flavour. It is normally used in almost all stews, curries, snacks, soups, masalas, seasonings and pickles. This turmeric powder also possesses rich healing properties. INGREDIENTS: Turmeric.
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Eastern Puliogare Masala Powder
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Puliogare Masala Powder is a tangy traditional mix of tamarind and assorted spices to bring out the authentic flavour of this all-time south Indian favourite. Puliogare is also known as Tamarind Rice, a dish prepared by adding this tangy masala powder. INGREDIENTS: Tamarind Concentrate, Groundnut, Dry Coconut, Coriander, Chilly, Curry Leaves, Gingelly Seed, Jaggery, Black Pepper, Fenugreek, Turmeric, Bengal Gram, Black Gramdhal, Mustard, Cumin, Salt, Asafoetida. How to Use: Heat 2.5 tablespoons of cooking oil in a vessel, add 4 tablespoons of eastern puliyogare mix, stir for 2-3 minutes on a low flame and add 600g of cooked rice. Mix thoroughly.
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Eastern Tamarind
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Tamarind is used in a number of Indian and Asian dishes to give food a tangy flavour. It is also believed to ease stomach discomfort and aid digestion. Ingredients: Tamarind, Salt.
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Eastern White Pepper Powder
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White pepper is less aromatic than black pepper and has a somewhat musty flavour.  White pepper is made from berries that are ripe, whereas black pepper is made using unripe berries. Ingredients: White Pepper.
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Eastern Powder - Sindhi Biryani Masala
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Ingredients: Chilli,Coriander,Cumin,Salt,Turmeric,Bayleaf,Cinnamon,Coriander leaf, Mint leaf,Cardamom,Black cardamom, Yeast extract,Clove,Black pepper,Malic acid
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Everest Masala - Chicken
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Everest presents their authentic range of masalas that are blended with a wide variety of handpicked and selected spices that bring a whole new flavour and meaning to your dishes. Rake up your favourite recipes and cuisines by adding this magical blend of Everest masalas. INGREDIENTS: Coriander, Chilli, Cumin, Black Pepper, Garlic, Cassia, Dry Ginger, Nutmeg, Mace, Clove, Black Cardamom, Fenugreek, Dry Fenugreek leaf, Black gram,Bengal gram, Asafoetida, Common salt and Turmeric How to Use: Marinate 750g chicken pieces with 1 tsp chilli powder, 1 tsp ginger-garlic paste, 1/2 tsp turmeric powder, 3 tbsp curd and salt. Keep for 1 hour. Heat 4 tbsp oil, fry 4 chopped onions till crisp. Add 3 chopped green chillies, 1 tsp ginger -galic paste, 1 tsp coriander powder, 1 tsp turmeric powder and 3 tsp Everst chicken Masala. Fry for 1 min. Add marinated chicken and 4 chopped tomatoes. Cook for 10 min. Serve hot with rice or roti.
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Everest Masala - Kitchen King
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Everest presents their authentic range of masalas that are blended with a wide variety of handpicked and selected spices that bring a whole new flavour and meaning to your dishes. Rake up your favourite recipes and cuisines by adding this magical blend of Everest masalas. INGREDIENTS: Coriander, Cumin, Chilli, Turmeric, Black Pepper, Garlic, Dry Ginger, Mace, Green Cardamom, Bengal gram, Black gram, Nutmeg, Genugreek, Cassia, Clove, Caraway, Star anise, Dry fenugreek leaf, Common salt, Asafoetida, Mustard and Black cardamom. How to Use: In 1 tbsp oil light fry 1chopped onion, 2 green chillies, 2 cloves of garlic, 5 cashewnuts, 1 tbsp poppy seeds, 1 tsp cumin, 1 tsp kasuri methi and 1 inch ginger. Add 1/2 cup water. Keep for 30 min & grind to fine paste. Fry paste in 3 tbsp ghee for 3 mins. Add 2 pureed tomatoes, 1 tsp chilli powder, 1/2 tsp turmeric powder & 2 tsp Everest Kitchen King masala. Add 1 cup boiled green peas. cook till ghee seperates. Add 1/2 cup water & 250 g fried paneer. Cook for 5 min. Serve hot.
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Everest Masala - Garam
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Everest presents their authentic range of masalas that are blended with a wide variety of handpicked and selected spices that bring a whole new flavour and meaning to your dishes. Rake up your favourite recipes and cuisines by adding this magical blend of Everest masalas. INGREDIENTS: Coriander, Chilli, Cumin, Cassia Leaf, Black Pepper, Cassia, Clove, Black Cardamom , Star anise, Fennel, Dry Ginger, Common Salt and Caraway How to Use: Prepare the dal or vegetables of your choice with usual spices in ghee/oil as you normally do. Add 1 n half tsp of Everest Garam masala to 500g vegetables or 1 Litre ready dal. Adjust according to quantity and stir on low flame for 3 mins. Keep covered for at least 5 mins. Serve warm with rice/roti.
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Everest Powder - Black Pepper
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• Fine ground, highly aromatic Allepey pepper acclaimed for its superb flavour and bite. These bold berried peppers are sourced from the erstwhile shipping port Allepey - a Southern district of Kerala. • Pepper has a sharp, hot and biting taste. Its a warming spice. It is one of the oldest and important spices in the world. So important, that in ancient times it was used to pay taxes. In 410 A.D, when the Huns lay seige of Rome, 3000 pounds of pepper was demanded as ransom. • India holds a supreme position in the production of pepper. Two of its celebrated varieties are Malabar Garbled and Tellichery Extra bold. The finest Indian pepper is grown in the monsoon forests of the Malabar coast in Kerala. INGREDIENTS: Pepper. How To Use: Pepper is extensively used in the wintry cusine of North India, to impart warmth and pungency to veg. dishes. In the South, it is used as a flavouring spice in non-veg preparations. Pepper incidentally is an important spice in the Indian four-spice classic Garam Masala. Pepper corns boiled in water along with basil leaves, are said to relieve chest congestions and asthematic condition.
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Everest Masala - Tandoori
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Everest presents their authentic range of masalas that are blended with a wide variety of handpicked and selected spices that bring a whole new flavour and meaning to your dishes. Rake up your favourite recipes and cuisines by adding this magical blend of Everest masalas. INGREDIENTS: Coriander, Chilli, Cumin, Pigeon pea, Cassia leaf, Cassia, Clove, Garlic, Common salt, Black Pepper, Dry Ginger, Mustard, Black Cardamom, Turmeric, Star anise, Nutmeg and Asafoetida How to Use: With a sharp knife, make fine slits pn pieces of chicken legs and breast (1 Kg). Apply lime and salt. Keep for 15 min. Mix 2 tsp ginger-garlic paste, 4 tsp Everest Tandoori Chicken masala, 6 tbsp thick strained curd and salt. Marinate cut chicken in this mixture for at least 2 hrs. Apply 2 tsp melted butter on the chicken pieces and roast till well done.
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Everest Masala - Tea
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Everest Masala Tea is ready from accepted ingredients and spices to savor even the most mundane cup of tea. This pepper and ginger based merge gives a very unusual twist to the taste of tea. INGREDIENTS: Black Cardamom, Black Pepper, cardamom, Cassia, cassia leaf, Clove, Dry Ginger, Turmeric. How to Use: Add 1/2 tsp of Everest Tea Masala to 2 cups of tea while you boil water to make tea.
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Everest Masala - Shahi Biryani
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Everest presents their authentic range of masalas that are blended with a wide variety of handpicked and selected spices that bring a whole new flavour and meaning to your dishes. Rake up your favourite recipes and cuisines by adding this magical blend of Everest masalas. INGREDIENTS: Coriander, Cumin, Cassia leaf, Black Pepper, Cassia, Chilli, Green cardamom, clove, black cardamom, caraway, Mace, Nutmeg and Turmeric. How to Use: Par boil 250g basmati rice. In 3 tbsp oil, fry 3sliced onion, 1 tsp each ginger -garlic paste. Add puree of 2 tomatoes, chilli and turmeric powder. Cook till oil seperates. Add 1/2 cup curd and 1 n half tbsp Everest Shahi Biryani masala. Roast. Add 1 n half cup cooked vegetables like green peas, cauliflower, carrots and salt to taste. Grease bowl, spread half the rice, add vegetables, spread remaining rice. Pour 2 tbsp ghee and 1/2 cup milk. Cover and heat for 15 min on low flame. Serve hot with raita.salad.
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Everest Powder - Tikhalal Chilli
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The spicy taste of Indian food can be likened with the Paprika bearing Mexican cuisine that sets your palate on appetising fire! Everest is a brand that has been well known for qualitative spices and spice mixes as well. This spice blend is one that brings in the fiery magic of red chillies, well known in India! Ingredients: Everest Tikhalal Powder contains roasted, dried and powdered red chillies that can add a punch to any dish. This pack is vacuum sealed and its inmates are prepped under the highest quality procedures. The selection of chillies also takes place under a highly qualitative eye. It also contains 2% edible groundnut oil. How to Use: Use a pinch of this powder for a fiery undertone to elevate the taste of even the most bland dish. This powder can also be used to season dishes while they are being cooked. Also, the use of this spice in Indian curries is a well documented fact!
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Everest Powder - Tikhalal
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Everest presents their authentic range of masalas that are blended with a wide variety of handpicked and selected spices that bring a whole new flavour and meaning to your dishes. Rake up your favourite recipes and cuisines by adding this magical blend of Everest masalas. Ingredients: Chilli, ricebran oil. How To Use: Add as per your requirement for spiciness.
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Everest Powder - Turmeric
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Everest presents their authentic range of masalas that are blended with a wide variety of handpicked and selected spices that bring a whole new flavour and meaning to your dishes. Rake up your favourite recipes and cuisines by adding this magical blend of Everest masalas. How To Use: Add as per your requirement for colour and flavour.
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MDH Masala - Garam
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MDH has been a pioneer when it comes to packages spices and concoctions of the same that can be used for Indian cuisine. Its various spice mixes are well known all around the world. Purity, high quality, aroma and taste all come together in the various products that MDH offers, and this Garam Masala is no different! Ingredients: This powder is a blend of various spices that people traditionally use in Indian cooking. It brings together the rich flavours of caraway, cumin, cardamom, dalchini, elaichi, saunf and black pepper, as well as many other spices, to give you a taste enhancing punch that can be added to any dish. How to Use: Try this Garam Masala with a variety of vegetables and even while cooking dals and curries. It should ideally be added and cooked with the seasoning that we usually prepare for Indian dishes.
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MDH Masala - Chicken
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MDH Chicken Masala is a spice blend for chicken. Prepared with chilli, cumin, coriander, fenugreek leaves turmeric and additional ingredients. 100% natural and has completely no false flavor and preservatives. The ingredients used to arrange this recipe are prepared with usual techniques to make sure that purity, freshness and flavor are suitably retained. Ingredients: Coriander, Chillies, Cumin, Turmeric, Fenugreek Leaves, Salt, Black Pepper, Dry Ginger, Mustard, Bay Leaf, Pulse, Clove, Nutmeg, Caraway, Cinnamon, Cardamom Seeds, Mace, Asafoetida.
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MDH Masala - Kitchen King
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MDH Kitchen King Masala has a combination of coriander, turmeric, cumin, black pepper, chili and other spices. It is dark brown colored, contains a strong spicy taste and should be utilized carefully. Explore the curry experience with this classic mix that provides vegetable curries a lordly flavor and a mild, subdued taste. Being coriander and turmeric based, the mix gives curry a delicious golden hue. Ingredients: Coriander seeds, cumin, red chillies, turmeric, black pepper, fenugreek leaves, iodised salt, dried ginger, mustard seeds, fennel seeds, large cardamom seeds, cassia, dried onion, dried garlic, cloves, nutmeg, caraway, mace, green cardamom, asafoetida.
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MDH Masala - Dal Makhni
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MDH Dal Makhni Masala is a spice mix for black lentil. The major ingredients of this masala contain clove, ginger, chilly, cardamom, pepper, coriander, cassia, dry mango, cumin, salt etc. The curds and yoghurt become enriched with the rich and spicy flavour of this masala. Ingredients: Coriander Seeds, Red Chilli, Dry Mango, Onion, Black Pepper, Ginger, Salt, Cassia, Garlic, Nutmeg, Cloves, Mace Badian, Asafoetida.
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MDH Peacock - Kasoori Methi
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MDH Peacock - Kasoori Methi Gives An Unforgettable Exotic Flavour. It Is Hygienic, Flavourful And Tasty.
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MDH Powder - Amchoor
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MDH has been in the taste making business for generations now. It brings together traditional and authentic Indian spices and packages them in powdered form or as spice mixes to ensure that your kitchen always has a delicious scent of home cooked food wafting out of it. The Amchoor Powder by MDH is one of its high quality products. Ingredients: Amchoor powder is made from mangoes. Raw mangoes from the best sources are brought together in an MDH plant. Here, the best ones are selected before they are processed. Thereafter the powder is made from the dried mango pieces and packaged by skilled hands. How to Use: Amchoor powder can be put to many uses. It can be used in the filling of various traditional Indian snacks and savouries. It can also be added to curries to give a tangy flavour. Also, it is used liberally in Indian street food.
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MDH Masala - T-Plus
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T Plus Masala Is Spicy Taste & Flavour To Boiling Water Along With Tea Leaves. Ingredients: Black Cardamom, Black Pepper, cardamom, Cassia, cassia leaf, Clove, Dry Ginger.
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MDH Powder - Chilly (Kashmiri)
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Mdh Powder - Kashmiri Chilli Imparts A Rich Flavour And Colour To Dishes, Particularly Tandoori And Other Marinades. Ingredients: Red Chilli.
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MDH Powder - Haldi
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MDH is renowned the world over for its high quality condiments and spice mixes that are a treat to use in Indian cooking. Haldi is one of the main ingredients that is used in pretty much any Indian dish. With this fragrant turmeric or haldi powder from MDH, you can now get yourself a weapon of choice for a range of Indian dishes. Ingredients: This 100 gram pack of haldi contains a fine powder made from the choicest spices available in the country. The turmeric has been gathered from the best farmlands before being boiled and dried for further processing. At one of the many MDH state of the art centres, the haldi is then churned into a powder that is filled with aroma and flavour. How to Use: Haldi is recognised in Ayurveda as a condiment that fixes many ailments. It can also be used while cooking the seasoning for dal, vegetables and curries.
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MDH Powder - Dhania
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MDH Dhania Powder are processed from fresh crops which are procured directly from farms and farming lands. The produce is so fresh, that once it is pounded into a fine dust, you will only find an authentic powder which will add a zing to your dishes. Dhaniya powder is one of the most important ingredients of Indian cooking, and the flavour produced by this powder has an appetizing appeal. Nutritional Facts: MDH Dhaniya powder is processed under hygienic conditions which mean that you are assured to get only the best quality products. For lasting effect, it is best to keep it in an air-tight container. Both fresh coriander and dhaniya powder helps in the process of digestion. It is rich in potassium, Vitamins like A, K and C, folic acid and magnesium. It helps to get rid of the ugly pimples, and is a much-used element for treating cold and flu. How to Use: Add Dhaniya powder to Indian dishes for a appealing taste.
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MDH Powder - Curry
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Make your curries more delicious and delightful by adding the goodness of MDH Curry Powder, prepared up of 100% natural ingredients. Here you obtain to discover the mix of spices that gives taste and fragrance which creates you go drooling with the curries you create. Ingredients: Coriander, Chillies, Cumin, Turmeric, Fenugreek Leaves, Salt, Black Pepper, Dry Ginger, Mustard, Bay Leaf, Pulse, Cloves, Nutmeg, Caraway, Cinnamon, Cardamom Seeds, Mace, Asafoetida.
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MDH Powder - Deggi Mirch
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MDH deggi mirch is made from the finest chilies. It not only imparts a spicy hot flavor to cooked dishes, but also lends a wonderful rich red color. This spice is also replete with nutrients which are good for your health. Coming from the house of MDH, which is known for its vast offering of spices, this masala is a must for Indian kitchens. Ingredients: A 100 gm pack of MDH deggi mirch contains a fine powder of freshly dried red chilies that have been hand-picked from the healthy and thriving red chili plant. The chilies are dried, crushed and packed in super hygienic conditions. Each particle of the powder is super fine and of uniform size. Nutritional Facts: MDH Deggi Mirch is a rich source of Vitamin C and antioxidants. Furthermore, red chillies are also excellent for their weight-reducing properties.
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MDH Super Hing
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Asafoetida Is Used For Breathing Problems Including Ongoing (Chronic) Bronchitis, H1N1 "Swine" Flu, And Asthma. It Is Also Used For Digestion Problems Including Intestinal Gas, Upset Stomach, Irritable Bowel Syndrome (Ibs), And Irritable Colon. Other Uses Include Treatment Of “Whooping Cough†(Pertussis), Croup, And Hoarse Throat. Ingredients: Asafoetida.
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Catch Crystal Rock Salt Grinder
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Catch Grinders have a ceramic grinding head which lasts much longer for adding fineness to your creation. The ceramic head ensures effortless, smooth and uniform grinding for evenness in flavour and enhanced visual appeal. About: Step 1 - Remove the neck shrink. | Step 2 - Open the cap. | Step 3 -Remove the seal. | Step 4 -Close the cap. | Step 5 -Hold the bottle upside down. | Step 6 -Rotate the cap to and fro from other hand over the dish.
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Catch Sprinkler Sendha Namak Salt
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Natural salt is used widely across India. In its purest form, it is an essential ingredient for religious cooking especially during Navratras.
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Eastern Masala - Shahi Paneer
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Ingredients: Onion,Milk Powder.Cashew,Coriander, Sugar .Garlic,Salt, Turmeric,Corn Starch,Refined Veg Oil,Fenugreek,Cardamom,Cinnamon,Clove,Caraway
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Eastern Mix - Vangi Bhath (Brinjal Rice)
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Ingredients: Coriander, Black gram dal, Cumin, Red Chilli, Fenugreek, Cloves, Nutrition: (Approx Values 100g, Energy (Kcal) 287.4, Protein (g) 19, Total Carbohydrate (g) 25.8,Total Fat (g) 12, Fatty Acids (g) 0.5, Cholesterol (mg) Nil, Vitamin C (mg) Nil, Calcium (mg) 530, Iron (mg) 0. How to use: Step 1. Cook 175g of rice and keep aside, Step 2. Fry 175g, of brinjal and 100g vegetables with a pinch of turmeric in 1/2 teaspoon of cooking oil, Step 3: Add 3 1/2 teaspoons of Eastern Vangi Bhath if desired, Step 4. Season it with 3 tablespoon of cooking oil, 1/4 teaspoon of mustard, 1/2 teaspoon of chilli, Steps 5. Add Fried copra and cooked rice, Mix well and Serve hot.
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Eastern Masala - Pepper Chicken
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Eastern Pepper Chicken Masala is a peppery south Indian chicken recipe spiced with a set of black pepper. The perfect spice mix with a soft peppery overtone to create tasty pepper chicken. INGREDIENTS: Pepper, Coriander, Cumin, Chilli, Dry Ginger, Garlic, Cassia, Cardamom, Cloves, Turmeric, Fennel, Salt.
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Eastern Powder - Kashmiri Chilly
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Eastern Kashmiri Chilly powder is a mixture of ground, dried fruit of red or cayenne chili peppers and additional spices. It is used to put in heat up or flavor to dishes. It is a broadly applied flavor in different soups. It is most normally applied to season chili. INGREDIENTS: Red Chilli.
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Eastern Powder - Cumin
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Eastern Cumin Powder has aromatic flavor with a unique bitter flavor and sturdy, warm aroma due to its abundant oil content. It is used as a speedy sprinkle in very tiny amount on salads, soups, curries and condiments. INGREDIENTS: Cumin Seeds.
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Eastern Powder - Rasam
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Rasam powder is a zing blend used all through India, particularly the southern states as an essence while preparing rasam. It can also be extra to curries, soups, vegetable dishes or stews. INGREDIENTS:Urad dhal, coriander, chilly, black pepper, fenugreek, cumin seed, turmeric, salt, asafoetida.
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Eastern Powder - Pepper
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Eastern Black pepper is a zing that has the possible to make food more valuable when used in different recipes and as a table spice. Pepper is widely used in the wintry cusine of North India, to impart heat and spiciness to veg. dishes. INGREDIENTS: Black pepper.
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Everest Masala - Chhole
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Everest presents their authentic range of masalas that are blended with a wide variety of handpicked and selected spices that bring a whole new flavour and meaning to your dishes. Rake up your favourite recipes and cuisines by adding this magical blend of Everest masalas. INGREDIENTS: Coriander, Dry Mango, Chilli, Cumin, Cassia leaf, mint leaf, pomegranate seed, Mustard, Cassia, Clove, Black Pepper, Fennel, Dry Ginger, Common salt, Black salt,Nutmeg, Mace, Caraway, Black cardamom, Turmeric, Bishop's weed, Asafoetida, Tamarind and Malic acid. How to Use: Soak 100g of chhole overnight. Cook and keep aside. Heat 3 tbsp oil, fry 2 chopped onions till golden brown. Add 1 tsp each of chilli powder and coriander powder. Add 1 tbsp Everest Chhole masala. Fry for 3 min on a low flame. Add 1 chopped tomato, 3 slit green chillies and 1/2 inch ginger, finely sliced and salt to taste. Add boiled chhole. Add salt, cook for 5 min. For added flavour put 1/2 tsp chaat masala and kasuri methi. Serve hot with roti/rice.
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Everest Masala - Chat
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Everest presents their authentic range of masalas that are blended with a wide variety of handpicked and selected spices that bring a whole new flavour and meaning to your dishes. Rake up your favourite recipes and cuisines by adding this magical blend of Everest masalas. INGREDIENTS: Rock salt, Black salt, Dry mango, Cumin, Pomegranate seed, Black Pepper, Dry Ginger, Chilli, Mint leaf, Nutmeg, Bishop's weed, Malic acid and Asafoetida. How to Use: Boil, chop and fry 500g potatoes till slightly golden. Remove in a bowl and cool. Add 2 tbsp mint chutney, 1 tbsp lemon juice, 1/2 inch chopped ginger, 1 chopped green chilli and salt to taste. Mix well. Sprinkle 1 tbsp Everest Chaat masala. Toss. Add chopped coriander leaves. Serve fresh.
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Everest Hing - Yellow
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Mastering masala blending is both an art and science. Given the diversity of culture and the wide variety of distinctive cuisines and taste preferences, prevalent across the length and breadth of India, it is a skill that needs perfection and it’s not easy. Each spice has its own distinct identity in terms of taste, aroma, flavor, color with some even offering numerous health benefits. No wonder, pure spices will always play an integral part in Indian cuisine irrespective of the zone, state, community or the cooking method and hence occupies a very special place of honor.
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Everest Masala - Meat
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Everest presents their authentic range of masalas that are blended with a wide variety of handpicked and selected spices that bring a whole new flavour and meaning to your dishes. Rake up your favourite recipes and cuisines by adding this magical blend of Everest masalas. INGREDIENTS: Coriander, Chilli, Cumin, Cassia leaf, Black Pepper, Cassia, Clove, Green cardamom, Garlic, Fennel, Star anise, Dry fenugreek leaf, mint leaf, Bengal gram, Dry Ginger, Turmeric, Mustard and Common salt How to Use: Marinate clean and cut pieces of 500g mutton for 2 hrs in a mixture of 2 onions ground to fine paste, 1 tsp ginger-garlic paste, 4 tbsp strained curd and salt. Heat 4 tbsp oil and fry 2 sliced onions till crisp. Add marinated meat and 3 tsp Everest Meat masala. Stir for 5 min. Add two cups water. Pressure cook for 10 min. Remove from fire. Serve warm with rice or bread (roti/nan).
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