Jaljeera Masala
Direction for use :Add 1 tbsp. GrihasthiJaljeera Masala to 1 glass of water. Add a squeeze of lime and salt to taste. Garnish with mint leaves, a slice of fresh line or a few salted boondies. Serve child Jaljeera, a traditional Drink, can act both as an appetizer or an effective digestive. Also use in Aam Sarbat. A little Grihasthi Jaljeera Masalaadded to your favorite drink which give a special flavor.
Fish Masala
Cut the fish into medium-sized pieces. Heat the ghee in a frying pan and fry the fish pieces gently for 5 minutes. Drain the fish on absorbent kitchen paper and set aside. Chop one onion finely and grind the other one. Add the chopped onion to the ghee in the pan and fry until golden. Add Grihasthi Fish Masala & other spices and cook stirring for 10 seconds. Now add the grinded onion, garlic, ginger and tomato puree. Add the water and salt. Bring the mixture to the boil. Add fried fish pieces, reduce the heat and simmer for about 1- minutes. Serve the Indian fish curry hot with rice or roti.
Sahi Biriyani Masala
Sahi Biriyani is one of the favorite among the vegetarians and a hyderabadi vegetable Sahi Biriyani is a royal dish that is aromatic and delicious. Making a Sahi Biriyani can be as simple as a pressure cooker or veg Sahi Biriyani prepared with a fresh ground Grihasthi Sahi Biriyani Masala.
Sabji Masala
Recipe: Prepare the vegetable of your choice (Aaloodum & Mixed Vegetable) in ghee/oil as you normaly do. Add Grihasthi Sabji Masala. Stir vegetable on a low flame for 3 mins. Keep covered for at least 5 mins. so that the vegetable retains the flavor and aroma of Sabji Masala.In a few minutes, your favorite, delicious vegetable is ready to eat. You can prepare all types of vegetable dishes with Grihasthi Sabji Masala.
Tarkari Masala
Recipe: Prepare the vegetable of your choice (Aaloodum & Mixed vegetable) in ghee/ oil as you normally do. Add Grihasthi Tarkari Masala. Stir vegetable on a low flame for 3 mins. Keep covered for at least 5 mins. So that the vegetable retains the flavour and aroma of Tarkari Masala. In a few minuts, your favorite, delicious vegetable is ready to eat. You can prepare all types of vegetable dishes with Grihasthi Tarkari Masala.
Chicken Masala
Recipe: Marinate 750gms chicken pieces with 1tbsp. Grihasthi Chilli Powder, 1tbsp ginger-garlic paste, ½ tbsp. turmeric powder, 3 tbsp. curd & salt. Keep for 1 hour. Fry till crisp, 4 chopped onions in 4tbsp, oil. Add 3 chopped green chillies, 1tbsp. ginger-garlic paste, 1tbsp coriander powder, 1tbsp. turmeric powder & 3tbsp. Grihasthi Chicken Masala. Fry for 1 min. add marinated chicken 7 4 chopped tomatoes. Cook for 10 mins.
Sambar Powder
Recipe: Soak 100gms pigeon peas (Arhar Dal) for 30 mins, boiled it with pieces of drumstick, Brinjal, Pumkin and onions. Add 2 tsp. of thick tamarind juice. Grihasthi chilli powder & salt. Add 1 heaped tsp. of Grihasthi Samber Masala. Baghar/Tadka: Heat 2 tsp. of oil. Add red chilli, ¼ tsp. Fenugreek, ½ tsp. Mustared, 2 springs curry leaves, a pinch of asafeotida. Add the Baghar/ Tadka to the above mixture. Boil for 2 mins.
Sahi Paneer Masala
Recipe: Cut 300g Paneer into triangular shape pieces. Cut the corners of paneer pieces and fill the corners with dhania and pudina paste. Put the paneer in corn flour paste and cook it in warm oil till it turns brownish in colour. Fry 6 tbsp. chilli ginger – garlic & onion paste in 75g butter / R.oil. Add 3 tbsp. tomato puree, 15-20 Grihasthi Sahi Paneer Masala and fry add salt to taste. Add 200g of milk and water Cook for 5 Minutes. Put fried paneer pieces. Decorate with cream and serve.
Meat Masala
Recipe: To cook 500 gms meat, grind 2 onions to fine paste, Mix with 1 tbsp. ginger-garlic paste. Add salt and 4 tbsp. strained cvurd. Marinate clean and cut meat pieces with mixture. Keep for 2 sliced onions. Add marinated meat, 3 tbsp. Grihasthi Meat Masala. Stir for 5 mins. Add 2 cups water pressure cook for 10.
Kitchen King
Recipe: in 1 tsp. oil, light fry 1 chopped onion, 2 green chillies, 2 cloves of garlic, 5 cashew-nuts, 1 tsp. poppy seeds, 1 tsp cumin, 1tsp. Grihasthi Kasuri Mehti & 1 inch ginger. Add ½ cup water. Keep for 30 mins. Add 2 pured tomatoes, 1 tsp chilli powder, ½ tsp. Tumeric powder & 2 tsp. Grihasthi Kitchen King. Add 1 cup boiled green peas. Cook till ghee separates. Add ½ cup water & 250 gms fried paneer. Cook for 5 mins. Grihasthi Kitchen King is ideal for Cegerable 7 paneer dishes with a mild curry.
Pav Bhaji Masala
Recipe: Shallow fry 2 tsp. garlic paste, 2 chopped onions in 2 tsp. oil till soft. Add 2 chopped tomatoes, 1 tsp. Grihasthi Pav Bhaji Masala, Grihasthi Chilli Powder and salt. Roast. Add 500 Gm boiled vegetables like potatoes, green peas, cauliflower, capsicum. Cook and mash for 2-3 mins. Add a blob of butter, sprinkle chopped coriander leaves. Serve with hot buttered Pav (bread) and chopped raw onions sprinkled with lemon.
Kasuri Methi
Direction: Mash and sprinkle Grihasthi Kasuri Methi leaves on ready Dal Fry, Dal Makhani and any veg dishes. Methi Allu dish can be made after soaking the leaves for 30 minutes and rinsing thoroughly.
Dalma Masala
Preparation: Wash the vegetables thoroughly: cut them into medium size pieces, cut beans and drumstick into 2 inch long pieces. Cut thin slices of onion. Soak the dal in water for about 1 hr. Fry 3 tsp cumin seed and 2 pc dry chill slightly, then make a fine powder out of it, keep aside. Boil 6,7 cups of water in a deep pan. Add the dal, Grihasthi Turmeric Powder (1tsp) and cook it. When half cooked add the vegetables to it. Add salt. When the vegetables are half cooked add the tomato pieces. Cook it till everything is well cooked. Remove from flame and keep aside. Heat oil in a deep pan. When hot add the mustard seed, cumin seed, bay leaf and dry chili. When splutter add the onions slices, fry it till turns golden brown. Add the boiled dal and Grihasthi Dalma Masala to it slowly. Cover it. Finally sprinkle the cumin chilli powder (step-3) on it. Remove from flame serve hot with rice or roti.
Aloo Dum Masala
Recipe: Peel, wash and pat the potatoes dry. Pick with a fork, in 2-3 places. Deep-fry over high heat till light brown. Set aside on an absorbent paper. Heat the ghee in a heavy-based saucepan and add the bat leaves. When they darken a bit, add the roasted and pounded spices, stir a little, and then add the ginger. Stir-fry till colour changes slightly. Add tomatoes and continue stir-frying till the fat separates. Add the yoghurt and continue to stir till the fat separates again. Now add the salt, turmeric, coriander powder and chilli powder. Mix well and add the fried potatoes and green chillies. Stir till the vegetables are coated with the Grihasthi masala, and begin to stick slightly to the pan. Add enough water to cover the potatoes and bring to a boil, simmer at a low heat till the potatoes are cooked through and the gravy is well blended. Serve hot, granished with cream and chopped coriander leaves.
Chana Masala
Recipe: Soak 100 gms white chickpeas overnight. Cook and keep aside. Heat 4 tbsp. of oil, fry 2 chopped onions till golden brown. Add 1 tbsp. each or Grihasthi coriander and Grihasthi chilli powder. Add 1 tbsp.Grihasthi Chana Masala. Fry for 3 mins. On a low frame. Add 1 chopped tomato, 3 sliced green chillies and ½ inch ginger, finely sliced. Add boiled chickpeas, add salt, cook for 5 mins, for added flavour, add ½ tbsp.Grihasthi Chaat Masala And Grihathi Kasuri Methi.