Masala & Spices Mix

MDH- Achari-chicken masa

Achari Chicken is a popular Indian dish made with chicken marinated in a blend of spices and pickling spices known as "achaar masala". The chicken is usually cooked on a grill, oven or stove-top until tender and juicy, and is typically served with rice or bread.

The achaar masala used to marinate the chicken is a combination of spices commonly used in Indian pickling, including mustard seeds, cumin seeds, fennel seeds, and fenugreek seeds. Other ingredients such as ginger, garlic, and yogurt are also added to the marinade to enhance the flavor and texture of the dish.

The dish is often cooked with onion, tomato and green chilies, which give it a rich and tangy flavor. It can be made as spicy or mild as desired by adjusting the amount of chillies used in the recipe.

Achari Chicken is a delicious and flavorful dish that is popular in India and enjoyed by many around the world. It can be made at home using a variety of cooking methods and is a great way to experiment with different Indian spices and flavors.

Everest Shahi Biryani Masala

Shahi Biryani Masala is a spice blend that is used to make the popular Indian dish, Biryani. The word "Shahi" means royal, and this masala is known for its rich and aromatic flavor.

The Shahi Biryani Masala typically contains a blend of spices such as cinnamon, cardamom, cloves, cumin, coriander, and nutmeg. It may also contain other spices like bay leaves, black pepper, and saffron.

To use Shahi Biryani Masala in cooking, it is typically added to the dish towards the end of the cooking process to infuse the flavors into the rice and meat. It can be used in vegetable biryani or chicken biryani and can be adjusted to taste.

Shahi Biryani Masala is widely available in Indian grocery stores and online. It is typically sold in small packets or jars and should be stored in a cool, dry place.

Everest Chicken Masala

Chicken Masala is a blend of spices used in Indian cuisine to make a variety of chicken dishes. It typically includes a combination of ground spices like cumin, coriander, turmeric, red chili powder, and garam masala, along with other seasonings like garlic and ginger.

To use chicken masala in cooking, it is typically added to a sautéed mixture of onions, tomatoes, and chicken, along with other spices as desired. The mixture is then simmered until the chicken is cooked through and the flavors have melded together.

Chicken masala can be adjusted to taste depending on the level of heat desired, and it can be used to make a variety of chicken dishes such as chicken curry, tandoori chicken, and chicken tikka masala.

Chicken masala is widely available in Indian grocery stores and online, and can also be made at home by grinding together whole spices. It should be stored in an airtight container in a cool, dry place.

Everest Meat Masala

Meat masala is a blend of spices used in Indian cuisine to make meat dishes like curries, stews, and roasts. It typically includes a combination of ground spices like cumin, coriander, turmeric, cinnamon, cloves, cardamom, and black pepper, along with other seasonings like garlic and ginger.

To use meat masala in cooking, it is typically added to a sautéed mixture of onions, tomatoes, and meat, along with other spices as desired. The mixture is then simmered until the meat is tender and the flavors have melded together.

Meat masala can be adjusted to taste depending on the level of heat desired, and it can be used to make a variety of meat dishes such as chicken curry, lamb stew, and beef roast.

Meat masala is widely available in Indian grocery stores and online, and can also be made at home by grinding together whole spices. It should be stored in an airtight container in a cool, dry place.

Garam masala is a blend of ground spices commonly used in Indian cuisine. The name "garam masala" literally means "hot mixture," but it does not necessarily refer to the heat level of the spices. Rather, it refers to the warming effect that the blend has on the body.

Garam masala typically contains a mixture of spices such as cumin, coriander, cardamom, cinnamon, cloves, and black pepper. Other spices like nutmeg, mace, and bay leaves may also be added, depending on the recipe and regional variations.

To use garam masala in cooking, it is typically added towards the end of the cooking process to preserve its flavors. It can be used to flavor a variety of dishes, including curries, soups, stews, and even baked goods.

Garam masala is widely available in Indian grocery stores and online, and can also be made at home by grinding together whole spices. It should be stored in an airtight container in a cool, dry place.

"Garam masala" is een mengsel van gemalen specerijen dat veel wordt gebruikt in de Indiase keuken. De naam "garam masala" betekent letterlijk "heet mengsel", maar dit verwijst niet noodzakelijkerwijs naar het pittige niveau van de specerijen. Het verwijst eerder naar het verwarmende effect dat het mengsel op het lichaam heeft.

Garam masala bevat meestal een mix van specerijen zoals komijn, koriander, kardemom, kaneel, kruidnagel en zwarte peper. Andere specerijen zoals nootmuskaat, foelie en laurierblaadjes kunnen ook worden toegevoegd, afhankelijk van het recept en regionale variaties.

Om garam masala te gebruiken bij het koken, wordt het meestal aan het einde van het kookproces toegevoegd om de smaken te behouden. Het kan worden gebruikt om een verscheidenheid aan gerechten op smaak te brengen, waaronder curry's, soepen, stoofschotels en zelfs gebak.

Garam masala is ruim verkrijgbaar in Indiase supermarkten en online, en het kan ook thuis worden gemaakt door hele specerijen samen te malen. Het moet worden bewaard in een luchtdichte container op een koele, droge plaats.

Dried Celery Seeds ( Radhuni, রাঁধুনি দানা )

Radhuni seeds, also known as wild celery seeds or ajmod seeds, are a spice commonly used in Bengali cuisine, particularly in dishes from Bangladesh. The seeds have a strong, pungent flavor and a unique aroma that is similar to parsley, fennel, and cumin.

Radhuni seeds are often used in spice blends such as panch phoron, which is a mix of five different whole spices including cumin, mustard, fenugreek, fennel, and radhuni seeds. The spice blend is commonly used to flavor lentil and vegetable dishes, as well as meat and fish curries.

In addition to its culinary uses, radhuni seeds are also believed to have medicinal properties and are used in traditional Ayurvedic medicine to treat a variety of ailments. They are thought to aid in digestion, improve appetite, and have anti-inflammatory and antibacterial properties.

Radhuni seeds can be found in many Indian and Bangladeshi grocery stores and online retailers. They are a unique and flavorful spice that can add depth and complexity to your favorite dishes.

Khichuri, also spelled as khichdi or khichri, is a popular one-pot rice and lentil dish that is commonly eaten in South Asia. It is made by cooking rice and lentils together with spices, vegetables, and sometimes meat or fish. The dish is known for its simplicity, versatility, and nutritional value, and is considered to be a comfort food in many parts of the region.

Khichuri can be prepared in many different ways, depending on the region and the ingredients available. In some parts of India, it is made with basmati rice and yellow lentils (moong dal), while in Bangladesh, it is typically made with short-grain rice and split red lentils (masoor dal). Some variations also include additional spices, such as cumin, coriander, turmeric, and garam masala.

Khichuri is often served with accompaniments such as pickles, chutneys, and yogurt, and is considered to be a complete meal in itself. It is also a popular food during religious festivals and fasting periods and is believed to be easy to digest and soothing for the stomach.