Additional information
| Weight | 0.5 kg |
|---|---|
| pack_of | 2 |
| Brand | Everest |
| Type | SPICE |
| Form Factor | Powder |
| Quantity | 200 g |
| Container Type | Box |
| Gourmet | No |
| Added Preservatives | No |
| Maximum Shelf Life | 15 Months |
| Organic | No |
| Ingredients | CHILLI, CORRIANDER, CUMIN, DRY MANGO, CASSIA LEAF, BLACK PEPPER, CASSIA, CLOVE, TUEMERIC, DRY GINGER, STAR ANNISE, FENNEL, BLACK CARDAMOM, CORIANDER SEEDS, UNRIPE DRY MANGO, IODISED SALT, CUMIN, RED CHILLIES, KACHRI, BLACK SALT, DRIED GINGER, MINT LEAVES, FENUGREEK LEAVES, NUTMEG, CLOVES, MACE |
| Type of Usage | MDH CHANA MASALA : SOAK 200 GM CHICK PEAS OVERNIGHT WITH EXTRA WATER, DRAIN. IN A LARGE PAN HEAT 50 G COOKING OIL . FRY 120 G CHOPPED RED ONION TILL GOLDEN BROWN. ADD TWO CHOPPED TOMATOES AND STIR. ADD 200 G CHANA MASALA, 1 TSPN, SALT AND CHICK PEAS. STIR FOR 5 MINUTES THEN ADD 800 ML FRESH WATER MIX 1/2 TSPN, BAKING SODA.BRING TO BOIL & COVER. SUMMER FOR 40 MIN ON LOW HEAT. ALTERNATIVELY PRESSURE COOK FOR 20 MIN WITH 400 ML WATER & 1/2 TSPN BAKING SODA., EVEREST PAV BHAJI MASALA : IN 2 TBSP OIL, SHALLOW FRY 2 TSP GARLIC PASTE AND 2 CHOPPED ONIONS TILL SALT. ADD 2 CHOPPED TOMATOES, 1 TBSP EVEREST PAV BHAJI MASALA, CHILLI POWDER AND SALT TO TASTE, ROAST. ADD 500 GM BOILED VEGETABLE LIKE POTATOES, GREEN PEAS, CAULIFLOWER, CAPSSICUM, MASH AND COOK FOR 2-3 MIN. ADD A BLOB OF BUTTER AND SPRINKLE CHOPPED CORRIANDER LEAVES. SERVE WITH HOT BUTTERED PAV AND CHOPPED RAW ONION SPRINKLED WITH LEMON. |
| Flavor | SPICY |
| Ready Masala | Yes |
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