facebook

Pav Bhaji Masala

Pav Bhaji Masala

Cooking time: 25-30 mins.

Serves: 4

Ingredients: 4 medium potatoes boiled and mashed, 1 cup cauliflower boiled and mashed, ½ cup peas boiled and mashed, 1 cup capsicum finely chopped, 2 medium onions finely chopped, 4 medium tomatoes finely chopped, 2.5 tbsp RASOI TATVA Pav Bhaji Masala, 1 tbsp RASOI TATVA Kashmiri Chilli Powder, Paste of 6-7 garlic cloves, 4 tbsp ghee, Salt as per taste, Juice of 1 lemon, Coriander leaves for garnish, Butter for garnish

Method: Step 1: In a pan, heat 2.5 tbsp ghee along with RASOI TATVA Pav Bhaji Masala. Roast on medium flame for 2-3 mins until fragrant. Set aside. Step 2: Sauté finely chopped onions with 2 tbsp ghee until translucent. Add finely chopped capsicum, tomatoes and cook until mushy. Add boiled & mashed potatoes / cauliflower / peas. Add water to adjust consistency. Step 3: Finally add RASOI TATVA Pav Bhaji Masala and 1 tbsp of RASOI TATVA Kashmiri Chilli Powder simmer for 5-7 mins. Adjust salt as per your taste. Squeeze lemon juice towards the end. Step 4: Garnish with fresh coriander leaves and a dollop of butter. Serve hot with toasted pav.

Accompaniments: Garlic Chutney 1 tbsp butter, 6-7 cloves of garlic in paste form, a pinch of Hing, 1 tbsp RASOI TATVA Kashmiri Chilli Powder. Stir well while heating on low flame. Top it to your pav bhaji.

Chhole Masala

Chhole Masala

Cooking time: 25-30 mins.

Serves: 4

Ingredients: 1 cup kabuli chana soaked overnight or 6-8 hours, 1 tea bag, 4 tbsp ghee, 2 medium size onions, 4 medium size tomatoes, 1-inch piece ginger, 5-6 cloves of garlic, 1/2 fresh green chilly, 2.5 tbsp RASOI TATVA Chhole Masala, 1 pinch dried RASOI TATVA Kasoori Methi, 1 cup water, salt as per taste, coriander leaves for garnish.

Method: Step 1: Pressure cook soaked Kabuli Chana with water, 1 tea bag and salt until soft. Heat 2 tbsp ghee along with RASOI TATVA Chhole Masala in a pan. Roast on medium flame for 2-3 mins until ghee separates. Set aside. Step 2: In 2 tbsp ghee, fry onion paste, coarse ginger-garlic-chilli paste and tomato puree. Cook well. Add cooked Kabuli chana, 1 cup water and roasted RASOI TATVA Chhole Masala. Stir well. Step 3: Crush dried RASOI TATVA Kasoori Methi between palms and add to gravy. Adjust salt as per taste. Simmer for 5-7 mins until gravy thickens. Step 4: Garnish with fresh coriander leaves and thinly sliced ginger. Simmer further on low flame for 2-3 minutes. Serve hot with bhatura/kulcha or rice.

Paneer Butter Masala

Butter Chicken Masala

Cooking time: 30-35 mins.

Serves: 4

Ingredients: 300gms boneless chicken, 3/4th cups thick curd, 2 medium size onions, 4 medium size tomatoes, 1-inch piece ginger, 5-6 cloves of garlic, ½ fresh green chilli, 4 tbsp butter, 2 tbsp oil, 10-12 cashews, 2 tbsp fresh cream, 1.5 tbsp + 1 tbsp RASOI TATVA Butter Chicken Masala , 1 pinch dried RASOI TATVA Kasoori Methi, Salt & sugar as per taste, 1 cup water

Method: Step 1: Chop chicken into bite size pieces. Marinate 300gms boneless chicken with thick whisked curd and 1 tbsp of RASOI TATVA Butter Chicken Masala. Refrigerate for 1 hour. Step 2: Heat 2 tbsp butter along with remaining RASOI TATVA Butter Chicken Masala in a pan. Roast on medium flame for 2-3 mins until fragrant. Set aside. Step 3: In 2 tbsp butter, fry chopped onions, coarse ginger-garlic-chilli paste, cashews and chopped tomatoes, cook until mushy. Cool and blend into smooth puree. Step 4: Grill the marinated chicken on a hot pan with 2 tbsp oil. Cook for 7-8 mins on each side until done. Step 5: To the blended tomato-onion puree, mix in roasted RASOI TATVA Butter Chicken Masala, grilled chicken pieces and 1 cup water. Cook further for 8-10 mins. Step 6: Crush dried RASOI TATVA Kasoori Methi between palms and add to gravy. Top with fresh cream & stir well. Simmer on low flame for 2-3 minutes. Serve hot with naan/roti or rice.

Paneer Butter Masala

Paneer Butter Masala

Cooking time: 20-25 mins.

Serves: 4

Ingredients: 250gms fresh paneer, 2 medium size onions, 4 medium size tomatoes, 1-inch piece ginger, 5-6 cloves of garlic, 1/2 fresh green chilli, 4 tbsp butter, 10-12 cashews, 2 tbsp fresh cream., 2.5 tbsp RASOI TATVA Paneer Butter Masala, 1 pinch dried RASOI TATVA Kasoori Methi, 1 cup water, Salt & Sugar as per taste.

Method: Step 1: Heat 2 tbsp butter along with RASOI TATVA Paneer Butter Masala in a pan. Roast on medium flame for 2-3 mins until fragrant. Set aside. Step 2: In 2 tbsp butter, fry chopped onions, coarse ginger-garlic-chilli paste, cashews and chopped tomatoes, cook until mushy. Cool and blend into smooth puree. Step 3: To the blended tomato-onion puree, mix in roasted RASOI TATVA Paneer Butter Masala and cook further. Add 1 cup water, paneer cubes and mix well. Crush dried RASOI TATVA Kasoori Methi between palms and add to gravy. Step 4: Adjust salt & sugar as per taste. Top with fresh cream & stir well. Simmer on low flame for 2-3 minutes. Serve hot with naan/roti or rice.

Chat Masala

Chat Masala

Here are some ideas where you can use your favorite RASOI TATVA Chaat Masala: Fruit Salad, Aloo Chaat, Bhel Puri/Sev Puri, Dahi Bhalle, Juices, Spiced Buttermilk, Vegetable Raita, Bhajiya/Pakoda, Tikkas

Biryani Masala

Biryani Masala

Cooking time: 45mins-1hr

Serves: 4

Ingredients: 1 cup Basmati rice, 3/4th cup thick curd, 3 medium onions, 5-6 cloves garlic, 1 inch piece ginger, 1/2 green chilli, 120gms assorted vegetables (carrot, beans, peas), 4 tbsp ghee, 2 tbsp oil, 10-12 cashews, 4 tbsp milk, 2.5 tbsp RASOI TATVA Biryani Masala , 1 tbsp RASOI TATVA Cumin Seeds, Few strands of RASOI TATVA Saffron, Salt as per taste, Coriander & mint leaves to garnish

Method: Step 1: Parboil washed and soaked Basmati rice. Parboil chopped assorted vegetables (except onion) Marinade vegetables with thick whisked curd and 2.5 tbsp RASOI TATVA Biryani Masala. Refrigerate for 1 hour. Step 2: In 2 tbsp oil, fry 2 thinly sliced onion till golden brown and set aside for topping. Step 3: Heat 1 tbsp ghee with RASOI TATVA Cumin Seeds, mix in cooked Basmati rice. Stir & set aside Step 4: In 2 tbsp ghee, fry remaining thinly sliced onion, coarse ginger-garlic-chilli paste and cashews. Add marinated vegetables and cook for 5-7 mins. Step 5: Warm milk and infuse with few strands of RASOI TATVA Saffron. Step 6: Assemble the biryani alternating between cooked rice and vegetable mixture. Add fried onions, saffron milk, chopped coriander, mint leaves & ghee after each rice layer. Step 7: Dum cook on low flame for 15-20 mins with a tight lid. Serve hot with boondi/ mix veg raita.

Kitchen King Masala

Kitchen King Masala

Cooking time: 20-25 mins.

Serves: 4

Ingredients: 3 medium potatoes, 5 cup cauliflower florets, 1 medium onion, 1 medium tomato, 1 inch piece ginger, 3-4 garlic cloves, ½ green chilli, 1 tbsp oil + for frying, 2.5 tbsp RASOI TATVA Kitchen King Masala, 1 tbsp RASOI TATVA Cumin Seeds, Salt as per taste, Coriander leaves to garnish

Method: Step 1: Cut potatoes and cauliflower into bite size pieces. Finely chop onion and tomato. Coarsely crush ginger, garlic & chilli into a paste. Set aside Step 2: Deep fry potatoes and cauliflower until golden crispy. Drain excess oil on tissue paper. Step 3: Heat 1 tbsp oil, add RASOI TATVA Cumin Seeds. Roast till fragrant. Add chopped onions, coarse ginger-garlic-chilli paste and cook till golden brown Step 4: Add the fried vegetables along with chopped tomato. Sprinkle RASOI TATVA Kitchen King Masala and cook further for 2-3 mins. Adjust salt as per your taste Step 5: Garnish with fresh coriander leaves. Serve hot with chapati/puri.

Sabji Masala

Sabji Masala

Cooking time: 20-25 mins.

Serves: 4

Ingredients: 1 medium onion, 3-4 cloves garlic, 1 inch piece ginger, 1/2 green chilli, 1 cup potatoes, ½ cup cauliflower florets, 1/2 cup carrot, ½ cup French beans, 1 medium capsicum, ½ cup green peas, 2 tbsp oil, 2.5 tbsp RASOI TATVA Sabji Masala, Salt as per taste, Coriander leaves to garnish

Method: Step 1: Parboil all the vegetables except onion & capsicum. Set them aside. Step 2: In 2 tbsp oil, sauté sliced onions & capsicum till translucent. Add crushed garlic, ginger & chilli. Sauté till fragrant. Add chopped parboiled vegetables. Cook until fully done. Step 3: Sprinkle RASOI TATVA Sabji Masala and cook further. Step 4: Adjust salt as per taste.  Garnish with fresh coriander leaves. Sauté on low flame for 2-3 minutes. Serve hot with chapati /puri.

Chicken Masala

Chicken Masala

Cooking time: 40-45 mins.

Serves: 4

Ingredients: 700-750gms curry cut chicken, 3 medium onions, 2-inch piece ginger, 6-8 cloves of garlic, 2 fresh green chilies, 6 tbsp thick curd, 4 tbsp oil, 2 tbsp + 1.5 tbsp RASOI TATVA Chicken Masala, 1 tsp RASOI TATVA Turmeric Powder, 1 tbsp RASOI TATVA Cumin Seeds, 1 cup water, Salt as per taste, Coriander leaves for garnish

Method: Step 1: Marinate 700-750gms chicken with curd, salt, 1.5 tbsp of RASOI TATVA Chicken Masala & 1 tsp RASOI TATVA Turmeric Powder. Leave aside for 1 hour. Step 2: Finely chop onions. Coarsely crush ginger, garlic & chilli into a paste. Step 3: Heat oil in a pan, add RASOI TATVA Cumin Seeds. Sauté chopped onions till golden brown. Add coarse ginger-garlic-chilli paste. Cook on medium heat for 3-5 mins. Step 4: Add marinated chicken with 1 cup of water. Simmer on low flame with lid for 25-30mins or until fully done. Step 5: Add remaining 2 tbsp of RASOI TATVA Chicken Masala. Cook for another 3-5 mins. Adjust salt to taste. Garnish with fresh coriander leaves, sliced ginger & chilli. Serve hot with chapati/naan

Meat Masala

Meat Masala

Cooking time: 40-45 mins.

Serves: 4

Ingredients: 500-550gms curry cut mutton, 3 medium onions, 2 medium potatoes, 1 tomato pureed, 2-inch piece ginger, 6-8 cloves of garlic, 2 fresh green chilies, 4 tbsp oil, 3 tbsp RASOI TATVA Meat Masala , 1 tsp RASOI TATVA Turmeric Powder, 7-8 cups water, Salt as per taste, Coriander leaves for garnish

Method: Step 1: Pressure cook 500-550gms mutton with salt, water & 1 tsp RASOI TATVA Turmeric Powder until fully done Step 2: Finely chop onions. Coarsely crush ginger, garlic & chilli into a paste. Puree tomato. Peel & cut potatoes into halves. Step 3: Heat oil in a pan, shallow fry potatoes until crispy. Drain excess oil on tissue paper. Step 4: In the same pan, sauté chopped onions till golden brown. Add coarse ginger-garlic-chilli paste. Cook on medium heat for 3-5 mins. Mix tomato puree and cook until oil separates. Step 5: Add the cooked mutton to the tomato-onion paste along with 3 tbsp of RASOI TATVA Meat Masala and fried potatoes. Simmer until done. Adjust salt to taste. Garnish with fresh coriander leaves, sliced ginger & chilli. Serve hot with chapati/naan.

Sambar Masala

Sambar Masala

Cooking time: 25-30 mins.

Serves: 4

Ingredients: cup toor dal/arhar dal, 1 medium tomato, 1 medium onion/8-10 shallots, 1 drumstick, 1 cup pumpkin, 8-10 curry leaves, 1 tsp RASOI TATVA Mustard Seeds, 3-3.5 tbsp RASOI TATVA Sambar Masala, 2 tbsp oil, 6 cups water, Salt to taste

Method: Step 1: Wash & soak 1 cup toor dal for 30 mins. Chop tomatoes, onions, drumsticks, and pumpkin. Step 2: Pressure cook toor dal/arhar dal along with drumsticks & pumpkin. Cook until fully done. Step 3: Heat oil in a pan, add RASOI TATVA Mustard Seeds, curry leaves. Add chopped onions & tomatoes. Step 4: To the mixture, add cooked dal & vegetables along with 6 cups of water. Simmer on low flame for 10-15 mins. Step 5: Add RASOI TATVA Sambar Masala and cook further for 3-5 mins. Adjust salt to taste. Serve hot with rice/idli/dosa.

Pani Puri Masala

Pani Puri Masala

Cooking time: 15-20 mins.

Serves: 4

To prepare pani for 100 puris: Ingredients: 1 bunch fresh mint leaves, 4 fresh green chillies, Juice of 2 lemons, 1.5 liters chilled water, 3 tbsp RASOI TATVA Pani Puri Masala, Salt as per taste

Method: Step 1: Grind mint leaves, green chillies into a fine paste. Add juice of 2 lemons to the mixture Step 2: Mix 1.5 liters of chilled water with 3 tbsp of RASOI TATVA Pani Puri Masala and mint leaf paste. Adjust salt to taste. Step 3: Refrigerate for 1 hour. Serve chilled with boiled potatoes, soaked boondi & crisp fried puris.

Misal Masala

Misal Masala

Cooking time: 30-35 mins.

Serves: 4

1 cup matki (moth beans), 1-inch piece ginger, 3-4 cloves of garlic, 3 medium onions, 3-3.5 tbsp RASOI TATVA Misal Masala, 1 tsp RASOI TATVA Cumin Seeds, 8-10 curry leaves, 6 tbsp oil, 6 cups water, Coriander leaves for garnish, Salt to taste

Method: Step 1: Wash and soak matki (moth beans) for 6-7 hrs in water, drain off excess water. Keep it closed in a warm place overnight for sprouting. This will take 12-15 hrs. Step 2: Finely chop onions. Coarsely crush ginger & garlic into a paste. Step 3: Heat oil in a pan, temper with RASOI TATVA Cumin Seeds, curry leaves, ginger-garlic paste & chopped onions. Cook until onions turn translucent. Step 4: To the cooked onion mixture, add matki, 6 cups water & RASOI TATVA Misal Masala. Simmer for 10-12 mins. Adjust salt to taste. Step 5: Garnish with coriander leaves. Serve hot with pav, chopped onion, lemon slice and farsan of your choice

Tandoori Masala

Tandoori Masala

Cooking time: 40-45 mins.

Serves: 4

750gms-1kg chicken (breast/leg), Juice of ½ lemon, 1 cup thick curd, 1 inch piece ginger, 2-3 cloves of garlic, 4 tbsp RASOI TATVA Tandoori Masala, 2 tbsp mustard oil, 3 tbsp oil, Salt to taste

Method: Step 1: Make deep cuts into chicken pieces. Marinate with lemon juice & salt for 15 mins. Step 2: Coarsely crush ginger and garlic into a paste. Heat mustard oil till smoky. Let it cool. Step 3: Add thick curd, coarse ginger-garlic paste, RASOI TATVA Tandoori Masala and mustard oil to a bowl.
Adjust salt to taste. Mix in the chicken pieces. Leave aside for 1 hour. Marinate overnight for best results.
Step 4: Grill the marinated chicken on a hot pan with oil. Cook for 10-15 mins on each side until done. Step 5: Serve hot with onion rings, lemon slices and fresh mint chutney

Item removed from bag. To add item back to yhe bag click on undo.

Item added to cart

In Cart

(0)

No Products in shop

return to shop
Cart subtotal
Checkout

Item removed from bag. To add item back to yhe bag click on undo.

Product added to Cart