Chicken Tikka Masala\r\nRequired: chicken 1 kg cut into 1 inch cubes, ginger paste 1 tbsp, garlic paste 1 tbsp, lemon juice 1 tbsp, mangal chicken tikka 1 tbsp. \r\nMethod: mix all the above ingredients and marinate the cubes for 3/4 hrs or overnight in the refrigerator. thread the cubes on a skewer. grill the cubes with little ghee/oil till they turn light brown in a pre heated grill. garnish with onion rings, sliced tomatoes, chopped coriander & serve hot.\r\nIngredients: \r\nginger, garlic, pepper, cumin, mace, nutmeg, green cardamom , red chilies, turmeric, cloves, salt.\r\n\r\nProduct of India.\r\nCopyright Spicewallah.com 2007.\r\nSPICE

Dahi Wada Masala:\r\nMangal Dahi Wada masala is a unique blend of spices to be sprinkled on dahi wadas. it also tastes delicious on raita, dahi batatapuri, masala potato, dahi boondi, dahi paroda puri.\r\nIngredients: \r\nred chillies, black salt, pepper, cumin, coriander, mango powder, pomegranate, tamarind, salt.\r\nProduct of India.\r\nCopyright Spicewallah.com 2007.\r\n\r\nSPICE

Pure stemless chilly with 2% edible oil.\r\nProduct of India.\r\nCopyright Spicewallah.com 2007.\r\nSPICE

Fish Masala\r\nRequired: cleaned & sliced fish 500 gm, coconut 100 gm, tamarind paste 10 gm, oil 25 gm, sliced onions 100 gm\r\nMethod: heat oil, fry onoins till light brown. add 4 tbsp of mangal fish masala with water, add coconut, tamarind paste, fish and salt to taste. simmer till fish is cooked and bring to boil add fresh coriander leaves and serve.\r\nIngredients: turmeric, coriander, pepper, ginger, garlic, cumin, red chilies, salt.\r\n\r\nProduct of India.\r\nCopyright Spicewallah.com 2007.\r\n\r\nSPICE

Garam Masala\r\nMethod: add 2 tasp of mangal garam masala on veg/non veg dishes. put it on a low flame for 5 minutes & cover to retain the flavour & aroma of the masala. use to enhance the taste of dal, samosa, batadawada, farsan, patra, undhiya etc.\r\nIngredients: \r\ncoriander, red chillies, cumin, bay leaves, black pepper, clove leaf, common salt, cassia, fennel, clove, triffla, black cardamom, anis star & caraway.\r\n\r\nProduct of India.\r\nCopyright Spicewallah.com 2007.\r\nSPICE

Kabab Masala: \r\nRequired: ground meat 500 gm, 1 large onion, gram flour 1/4 cup, green chillies 2 chopped, salt 1 table spoon, 1/2 lemon, 1 egg, ghee 1/2 cupmangal kabab masala, mangal chat masala. \r\nMethod: mix chopped onion, gram flour, salt together to a paste. add 50 gm mangal kabab masala apply on minced meat and keep it aside for 30 minutes. add egg, knead this mixture until it becomes sticky. divide the mixture into 12 portions. thread the kabab on skewers. cook under hot grill or char coal fire. serve hot garnishing with fresh coriander leaves and sprnkle with mangal chat masala for unique taste.\r\ningredients: turmeric, coriander, kababchini, ginger, garlic, cumin, red chilies, poppy seeds, aniseed, vinegar, oil, salt.\r\nProduct of India.\r\nSPICE

Kashmiri Masala: \r\ngives added flavour to \r\n1. veg/non veg curries.\r\n2. sandwiches & pizzas.\r\n3. spaghetti.\r\n4. Chinese & continental dishes.\r\n4. add to curd to marinate tandoori chicken or fish.\r\nMethod: mix small amount of water to form a thin paste. add oil to retain paste form. store in a long glass jar for longer shelf life.\r\nIngredients: \r\ngarlic, coriander, ginger , cumin, red chilies, cinnamon, cloves, cardamom, edible oil,shajeera, salt.\r\n\r\nProduct of India.\r\nSPICE

Kitchen King Masala: \r\nRequired: cauliflower 100 gm, green peas 100 gm, carrots 100 gm, french beans 100 gm, butter 200 gm, cream 1/2 cups, mangal ginger-garlic masala paste. \r\nMethod: boil all the vegetables & keep them aside.. fry butter and add 3 tbsp of mangal kitchen king masala and 1/2 tbsp of mangal garlic-ginger paste. add water and all the boiled vegetables. cook on a low flame till gravy is thick. serve with tandoori/ nan/roti garnishing with fresh coriander leaves topping with cream. for paneer makhanwala aadd 250 gm of fried paneer.\r\nIngredients: \r\ncoriander, red chilies, turmeric, cumin, dal, fenugreek, pepper, salt, cardamom, ginger, cinnamon, cloves, nutmeg, mustard, garlic, mace, asafetida.\r\n\r\nProduct of India.\r\nSPICE

Pakora Masala:\r\nMethod:take 4 chopped onions, mix 250 gm, flour 1/2 tbsp, baking soda 5 gm, salt to taste & 25 gm of mangal pakora masala. add 300 ml water and batter the mixture. heat 500 ml of cooking oilin deep frying pan, pour spoonfuls of batter gently into the pan, fry till pakoras turn light brown. \r\nIngredients: \r\ncoriander, dry mango powder, red chillies, fenugreek leaves, pepper, salt, cardamom, nutmeg, ginger, bishop weed, cloves, cassia, caraway, mace.\r\n\r\nProduct of India.\r\nSPICE

Panch Phoran:\r\nMethod: panch phoran is of Bengali origin vaghar. it is a mixture of whole spices mixed in perfect proportions. panch phoran makes an excellent masala for fried dishes. it can be used in cooking fish, crunchy fried prawn, meat, poultry dishes of Bengali origin. it is excellent with vegetables & dals.\r\nIngredients: cumin, fennel, fenugreek, mustard, negella (kalonji).\r\nProduct of India.SPICE

Pav Bhaji Masala\r\nRequired: potatoes 500 gm, cauliflower 100 gm, capsicum 50 gm, tomato 100 gm, green peas 100 gm, onion 50 gm - chopped, garlic paste 2 tbsp, ginger paste 1 tbsp, chilly powder 1 tbsp for extra spicy pav bhaji. \r\nMethod: boil all the vegetables, heat butter on a pan, and mash all the boiled vegetables. add onoins, capsicum. ginger and garlic paste. saute for a few minutes and add 4 tbsp of mangal pav bhaji masala with a little water and mash the vegetables. serve hot garnished with freshly chopped coriander leaves and buttered bread rolls. \r\nIngredients: red chillies, coriander, cumin, cassia, ginger, cloves, black pepper, by leaves, shahjeera, mango powder, badyan, asafoetida & salt.\r\n\r\nProduct of India.\r\n\r\nSPICE

Rajmah Masala:\r\nRequired: red kidney beans 200 gms, oil/ghee 4tbs, mangal rajmah masala 4 tbs, medium size onions 2 - chopped.\r\nMethod: soak red kidney beans overnight , cook & keep then aside. heat ghee/oil in a deep pan. fry onions until they turn light brown, add mangal rajmah masala and salt to taste. add cooked kidney beans and simmer for a few minutes. serve hot with freshly chopped coriander leaves, tomato & lemon slices.\r\nIngredients: \r\ncoriander, cumin, red chilies, fenugreek, ginger, nutmeg, musk, melon, caraway, mace, mustard, pomegranate seeds , mango powder, cardamom, pepper, cinnamon, cloves.\r\n\r\nProduct of India.\r\nSPICE

Sabji Masala: \r\nRequired: potatoes 100 gm, french beans 50 gm, cauliflower 100 gm, carrots 50 gm, green peas 100 gm, onions 50 gm, mangal subji masala 4 tbsp. \r\nMethod:clean & cut all the vegetables into small pieces, heat oil and add finely chopped onions. add 4 tbsp of mangal subji masala with enough water and salt to taste. cover & cook on a low flame. serve garnishing subji with fresh coriander leaves.\r\n\r\nProduct of India.\r\nSPICE

Samosa Kachori Masala\r\nmethod: kachori filling: urad dal 50 gm, mangal kachori masala 50 gm.\r\nDough: flour 250 gm, bicarbonate of soda 1 gm, oil 75 ml & a pinch of salt. \r\nMethod: soak dal for 30 minutes. grind the dal coarsely, add mangal samosa kachori masala, soda bicarbonate & mix well. make small rounded shapes of the filling and cover with flattened portions of the dough and deep fry\r\nsamosa filling: potatoes 750 gm, green peas 25 gm, cumin 5gm, ginger 30 gm, green chillies 8, mangal masala 50 gm, dough: flour 300 gm, oil 60 ml.\r\nMethod: peel & cut potatoes into cubes. heat oil. add cumin, ginger, potatoes, salt & water. cook till potatoes are tender. add boiled peas & green chillies and stir till mixture is dry. add mangal masala & cool. put this mixture on rolled puris of the dough, shape & deep fry.\r\nProduct of India

Tandoori Chicken Masala: \r\nRequired: chicken 500gm, crushed green chillies 10 gm, lemon 1/2 , yogurt 400 ml\r\nMethod: skin the chicken and make deep cuts on the flesh. apply salt all over and sprinkle lemon juice. mix yogurt, green chillies, 4tbsp mangal tandoori chicken masala. apply this paste mixture on the chicken. marinate chicken and refrigerate for 12 hrs. brush off the excess paste and keep the chicken in the tandoor or grill it at 190 c for 45 minutes. garnish with onions, green salad and lemon pieces.\r\ntips: to enhance taste add mangal kasmiri masala to yogurt. sprinkle mangal chat masala to tandoori chicken before serving.\r\nIngredients: coriander, cumin, redchilies, ginger, black pepper, cloves, cardamom, bay leaves, fenugreek, garlic, salt & oil.\r\nProduct of India.\r\nSPICE

Mr Naga Very Hot Chilli Pickle 0.5lb.\r\n\r\nA hot chilli oil mix with a unique and distictive flavour. The label says Very Hot and it does what it says on the label... \r\n\r\nFresh Naga Morrich with only salt, vinegar, oil and spices make for a very hot sauce or dip.\r\nCONDIMENT

Gits Kheer Mix 100g.\r\nKheer is a rich creamy dessert historically prepared and served at celebrations of the Moghul emperors. Its centuries-old recipe includes slow cooking of sweet milk withalmonds, pistachios, raisins, rice or vermicelli and saffron. \r\n\r\nProduct of India.\r\nIndian (Asian) Dessert also known as Mithai.

Gits Jilebi Mix 100g.\r\nJilebis are crisp outside, sweet and runny inside. Deep fried to a transparent tawny gold, then dipped in\r\nsugar syrup.Product of India.\r\n\r\nIndian (Asian) Dessert also known as Mithai.

Gits Rasmalai Mix 150g.\r\nTraditional frozen Indian Ice-cream with almonds, pistachios and saffron.\r\nProduct of India.\r\nIndian (Asian) Dessert also known as Mithai.

Gits Gulab Jamun Mix 100g. An exotic Indian sweet made from milk solids. Fried\r\ngolden brown and immersed in clear sugar syrup. Makes 20 Gulab Jamuns of approx. 20g each (after soaking in syrup). \r\nIngredients: Wheat flour, Skimmed milk powder, hydrogenated vegetable oil, raising agents ( sodium bicarbonate, citric acid) and permitted anti-oxidant E320.\r\nProduct of India.\r\n\r\nIndian (Asian) Dessert also known as Mithai.

Laziza Rasmalai Mix (Pistachio).\r\nMilk Balls in Milk Syrup with Pistachio. \r\nIngredients: Milk Solids, Vegetable Fat, Flour, Sugar, Pistachio, Sodium Bicarbonate,, Artificail Pistachio Flavour and Food Colours E-1-2, E-133 (FD&C No.Yellow 5, Blue 1). \r\nProduce of Pakistan.\r\nAsian Dessert also known as Mithai.

Laziza Jalebi Boondi Mix. \r\nFried Flour Dumplings in Sugar Syrup. \r\ningredients: wheat Flour, Dry Yeast, Sodium Bicarbonate, Food Colour (E110).\r\nServes 6-9. \r\nProduce of Pakistan.\r\n\r\nAsian Dessert also known as Mithai.

Laziza Firni Mix (Saffron)Khas. \r\n\r\nIngredients: Sugar, Processed Rice, Almond, Cardamom and Saffron. \r\nServes 6-8.\r\nProduce of Pakistan.\r\n\r\nAsian Dessert also known as Mithai.

Laziza Kheer Mix Pistachio & Coconut. Rice Pudding. \r\nIngredients: Processed Rice, Sugar, Pistachio, Coconut, Cardamom, and Kewra (Pine Essence). \r\nProduce of Pakistan.\r\n\r\nAsian Dessert also known as Mithai.

Laziza Kulfi Mix. Traditonal Ice Cream Mix with Pistachio.\r\nIngredients: Sugar, Modified Starch, Dextrose, Pistachio, Vegetable Fat, Carbohydrates, Natural Pistachio Flavour and Food Colours (E102+E133).\r\nProduce of Pakistan.\r\nAsian Dessert also known as Mithai.

Laziza Straw Berry Jelly (Halal). \r\nIngredients: refined sugar, Vegetable Gum, Adipic Acid, Potassium Citrate, Potassium Chloride, Strawberry Flavour, Artificial Flavour and Permitted Food Colours (E-129).\r\nHalal Product. \r\nProduce of Pakistan.

Ahmed Lychee Jelly (Halal)85g \r\n \r\nINGREDIENTS \r\nSugar (92%), Vegetable Gum, Adipic Acid E-355, Potassium Citrate E-322, Artificial Flavour,

Ahmed Strawberry Jelly (Halal)85g \r\n \r\nINGREDIENTS \r\nSugar (92%), Vegetable Gum, Adipic Acid E-355, Potassium Citrate E-322, Artificial Flavour, Permitted Food Colour E-129, (F.D. & C. Red No. 40)

Ahmed Mango Jelly (Halal)85g \r\n \r\nINGREDIENTS \r\nSugar (92%), Vegetable Gum, Adipic Acid E-355, Potassium Citrate E-322, Artificial Flavour, Permitted Food Colours E-102 & E-110, (F.D. & C. Yellow No. 5 & 6)