Pav Bhaji Masala Powder is a well-renowned special masala especially flavoured to create the rich and exotic taste of Indian pav bhaji.
The dish originated as a fast lunchtime dish for textile mill workers in Mumbai. Pav bhaji was later served at restaurants throughout the city. Pav bhaji is now offered at outlets from simple hand carts to formal restaurants in India and abroad.
Pav bhaji is a spiced mixture of mashed vegetables in a thick gravy served with bread. Vegetables in the curry may commonly include potatoes, onions, carrots, chillies, peas, bell peppers and tomatoes. Street sellers usually cook the curry on a flat griddle (tava) and serve the dish hot. A soft white bread namely ‘Pav’, is the usual accompaniment to the curry, but this does not preclude the use of other bread varieties such as chapati, roti or brown bread.
Now a world-famous fast-food dish or perhaps the king of the street food from the western state of Maharashtra.
Sambar is a popular south-Indian dish. But is it really south Indian? Never would you have thought that it may not be south Indian. If you read into the history of Sambar, you will see that Sambar originated in the kitchen of Thanjavur Maratha ruler Shahuji. Shahuji, trying to make a dish called Amti, experimented with toor dal instead of moong dal and tamarind extract for kokum. The court named it sambhar after the guest of the day, Sambhaji, second emperor of the Maratha Empire.
Sambaru Padartha in Kannada, the language of Karnataka means 'Mix of spices & condiments'. Whether it originated in Tamil Nadu or Maharashtra or Karnataka, all we know today is that Sambar is extremely popular world over.
Sambaru Padartha in Kannada, the language of Karnataka means 'Mix of spices & condiments'. Whether it originated in Tamil Nadu or Maharashtra or Karnataka, all we know today is that Sambar is extremely popular world over.
The south-Indian delicacies Idli, Vada, Masala Dosa cannot be eaten without a generous serving of Sambar.
However, a special spice mix is added to this preparation to enhance the taste, Sambar Powder.
Sambar powder is a flavourful South Indian style coarse textured spice powder, prepared by grinding various type of basic Indian spices like coriander seeds, cumin seeds, mustard seeds, black peppercorns, dry red chilies, fenugreek seeds, cinnamon, dry coconut etc. with chana dal. In South India, it is added with vegetables and lentils while preparing various types of sambars to enhance the flavour.
Garam Masala, translates to a blend of warming spices. It’s a blend that provides warmth to the body, thereby detoxifying and balancing the whole-body system. The proper incorporation of spices in our diet can preserve the overall well-being by balancing the body, mind and spirit. So, spices have been an integral part of traditional Indian cooking for centuries.
Adding even a little of this garam masala to your everyday dishes makes a huge difference. It totally enhances the flavour, taste and brings so much life to your preparations.
Chole masala powder is a spicy blend of dry species that enhances the taste of the Amritsari chole and adds deep rich flavour to the dish.
A tangy Punjabi dish made with chickpeas, which has become a popular street food served with kulchas (Indian flat bread) referred to as Amritsari Chola Kulcha and in Maharashtra it is consumed with bhaturas (a variety of fired Indian bread) hence the combination is Chola Bhatura.
Adding this masala blend to a Chole preparation enriches the taste of this dish.
A popular Maharashtrian Masala, found in almost all households and is a significant part of every Maharashtra. It is an aromatic mix of well roasted spices, red chilies, garlic and onions. This spicy masala adds to the flavor of any preparation.
A spice mix which has a very pungent and strong flavours, it can be used as a spice in any gravy, dry Subzi, vegetarian or non-vegetarian dish. It can also be eaten as a dry chutney powder alongside any savories such as Vada Pav, Thalipeeth, Pakora, Bhadang, etc.
Goda masala is a special spice blend unique to Maharashtrian cuisine. A quintessential powder mix of aromatic spices blended together to give it a subtle sweet aroma without hints of pungency & heat, which is why it gets its name. “Goad” meaning sweet in Marathi, this masala is used in many classic Maharashtrian recipes. The nature of this spice blend is also complex in terms of flavour and depth.
This aromatic spice blend is added to many Maharashtrian dishes comprising of veggies, lentils and rice. A few recipes in which goda masala is always added are masale bhaat, tondli bhaat, vangi bhaat, matki usal, bharli bhendi, bharli vangi, katachi amti.
Goda Masala can be stored in an airtight box so you can always have it at arm’s length when you want to whip up curries, rice items or even in stews to get that authentic Maharashtrian flavour!
Metkut is an age-old traditional recipe passed down through generations in a Maharashtrian household. It is made of a fine powder made from grains, dals and other spices. It has a smooth texture and mildly spicy taste.
It is generally mixed with ghee and added to rice, which is known as Metkut-Bhaat. Sprinkle a teaspoon of metkut on your varan bhaat (Varan = dal, Bhaat = rice) and see how it elevates the simple varan bhaat to another level altogether. Can also add some Metkut, salt, finely chopped coriander & onion to yoghurt.
It is a very healthy food also easily digestible.
As the name suggests, Kitchen Special masala is a blend of many spices, significantly used in Indian kitchens. This masala in mainly used in North Indian-style curry and subzis and can also be used in pulao, biryanis and daals.
Kitchen special masala is an essential spice mix made up of more than 20 spices, has a dark brown colour and adds a spicy zing and rich aroma to the dish. No wonder why this versatile spice mix is also recognised as the king of spices, as it is a hero spice that adds a wonderful flavour, aroma and enhances any Indian dishes.
Biryani masala is a more elaborate version of garam masala, it is a combination of much wider variety of spices, herbs, and aromatics, and is perfect as a chicken biryani masala, a mutton biryani masala, or a veg biryani masala.
It’s commonly used as a seasoning for biryani, pulao, and other rice dishes, and even for mutton or chicken curry.
As the name goes, Byadagi, a town in Haveri district of Karnataka, is known to grow this variety of red chilies, so the name. It adds a deep red colour naturally to any preparation and is less spicy.
Byadagi Red Chilies have been a secret ingredient in the traditional south Indian Sambar for Centuries and is best suited for any masala preparation.
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