INGREDIENTS

Almond
Cashewnut
Pistachio
Saffron
Mace
Nutmeg
Cardamom
Store in a Cool & Dry Place

RECIPE

Shahi Kesar Milk Masala:
Add ½ tsp Navrtha Kesar Milk Masala to 2 cups of milk and boil. Add sugar to taste. Serve hot or chilled.

It also adds flavour and richness when added to Ice-creams, Kulfi, Milk Shakes, Kheer etc. and can also be used to garnish Indian Sweets.

Can be used for garnishing Kulfi, Rasmalai, and various other Indian sweet meats.

Packing 25g, 50g, 100g

INGEDIENTS

Black Pepper
Cinnamon
Clove
Corlander
Caramom(Small)
Red Chill
Cumin Seeds
Fenugrerk Seeds
Garlic
Dry Ginger
Mustred
Poppye Seeds
Turmeric
Mac Nutmeg
White Pepper
Anister
Curry Leaf
Common Salt
Peparica
Onion Powder.

Store in a Cool & Dry place

RECIPE

NAVRATHA Curry Powder
In 1 Tabs Oil, Light fry, chopped onion , 2 green chillies, 5 cashew nuts, and 1-tab poppy seeds, 1tsp. cumin & 1 inch ginger. Add 1/2 sup water. Keep for 30 mines grind to fine paste. Fry paste in 3 tabs. Ghee for 3 mines Add 2 pureed tomotoes. 1 tabs red chilli powder, 1/2 tsp. turmeric powder and NAVRATHA CURRY POWDER, Add 1 cup Boiled green peas. Cooks till Ghee separtes. Add 1/2 cup water 250g fried panneer cooks 5 minis.

Navratha curry powder is using for Punjabi Dishes.

Packing 25g, 50g, 100g

INGEDIENTS

Coriander Seeds
Red Chilli
Cumin Seeds
Cassia Clove
Arhardal
Black Pepper
Dry Genger
Master seeds
Turmeric
Anister
Nutmeg
Comman Salt
Mace
Big Cardamom
Poppy seeds

Store in a Cool & Dry Place

RECIPE

Tandoori Chiken Masala

With a sharp knife make fine slits on pieces of chicken legs and breast (1 kg). Apply Lime and Salt.

Keep for 15 mins. Mix 4 tsp ginger/Garlic paste, 4 tsp Navratha Tandoori Chicken Masala, 6 tbsp strained (thick) Curd, Salt and food-grade Organse Red Colour. Marinate cut chicken with Mixture.

Keep aside for atleast 2 hrs. Apply 2 tsp melted Butter on the marinated Chicken and roast till well done.

This Masala can also be used for other Tandoori preparations.

RECIPE

Meat Masala

To Cook 500 gms meat, grind 2 onions to fine paste. Mix with 1 tsp ginger-gorlic paste. Add 4 tbsp strained curd and salt. Marinate clean and cut meat pices with the mixture. Keep for 2 hrs. Heat 4 tbsp oil. Fry till crisp 2 sliced onions. Add marinated meat, 3 tsp Navratha Meat masala. stir for 5 mins. Add 2 cups water. Pressure Cook for 10 mins.