MDH

MDH Pani Puri Masala

Pani Puri Masala is a spice blend used to flavor the tangy water that is poured into pani puri, a popular Indian street food snack. The masala typically includes a combination of cumin powder, coriander powder, black salt, tamarind powder, dry mango powder, chili powder, and sometimes mint leaves or other spices. The masala can be made at home or purchased pre-made from an Indian grocery store. To make the pani puri water, the masala is typically mixed with water, lemon juice, and sometimes sugar to create a tangy and spicy flavor that complements the crispy puri shells filled with mashed potatoes, chickpeas, and chutneys.

MDH Bombay Biryani Masala

Bombay biryani is a popular and spicy biryani variant that originates from the city of Mumbai (formerly known as Bombay) in India. It is a fragrant and flavorful dish that is made by cooking meat, usually chicken or beef, with aromatic spices and herbs such as cloves, cardamom, cinnamon, bay leaves, and coriander.

The meat is then layered with cooked rice and fried onions, and the dish is then cooked on low heat until the flavors are fully infused. Bombay biryani is typically served with raita, a yogurt-based side dish that helps to cool down the spiciness of the biryani.

What sets Bombay biryani apart from other biryani variations is the use of potatoes, which are added to the meat mixture during cooking. The addition of potatoes makes the biryani more filling and adds a unique texture to the dish. Additionally, Bombay biryani is typically spicier than other biryani variations, thanks to the generous use of chili powder and other spices.

MDH Karhai Chicken Masala

Karhai Fry Meat is a popular Pakistani and North Indian dish that consists of fried meat cooked in a karhai, which is a type of wok-like cooking vessel made of thick, heavy metal. The dish is typically made with boneless mutton, chicken, or beef, but can also be made with other types of meat such as goat.

To make Karhai Fry Meat, the meat is first marinated in a mixture of yogurt, ginger, garlic, and spices such as cumin, coriander, and garam masala. The marinated meat is then cooked in the karhai with sliced onions, tomatoes, and green chilies until the meat is browned and the vegetables are softened.

The dish is finished with a sprinkle of fresh coriander leaves and a squeeze of lemon juice. It is usually served hot with naan bread or roti, and can be accompanied by raita (a yogurt-based dip) or a side of salad.

Karhai Fry Meat is a flavorful and hearty dish that is popular in Pakistani and North Indian cuisine. It is known for its rich, bold flavors and tender meat that is infused with the spices and aromatics used in the marinade and the cooking process.

Kashmiri chili, also known as Kashmiri mirch, is a type of chili pepper that is grown in the Kashmir region of India. It is known for its bright red color and mild to moderate heat, which is less intense than other varieties of chili peppers.

Kashmiri chili is often used in Indian cuisine to add flavor and color to dishes, particularly in dishes from the Kashmir region. It is also used in spice blends such as garam masala and can be used to make chili powder or chili paste.

One of the unique characteristics of Kashmiri chili is its vibrant red color, which makes it a popular ingredient in dishes that require a bright, bold color. It is also known for its slightly sweet, smoky flavor, which is less harsh than other chili peppers.

Kashmiri chili is widely available in Indian grocery stores and online, and can be purchased in whole or powdered form. It should be stored in an airtight container in a cool, dry place away from sunlight to maintain its flavor and color.