Roast a large (approx. 400g) aubergine on low fire on all sides till the skin turns black. Remove from fire & peel off the skin. Wash and chop into large chunks. Heat 50g cooking oil in a flat pan and fry 15g chopped ginger & garlic till light brown. Add 100g onions and fry till golden brown. Add 100g chopped tomatoes till soft. Add aubergine pieces & half cup of peas. Sprinkle 15g Baingan Bhartaa masala & salt to taste. Mix well. Add little water if required. Stir and fry till it turns light brown. Dress with chopped cilantro. Serve with roti or pitta.

Wash and soak 500g Basmati rice in twice its volume of water for 20 min. Also marinate for 30 min. 500g Meat/ Chicken pieces (with bone) cut into cubes, in a mix of garlic-ginger paste, salt, yogurt & lemon juice. Meanwhile, chop 150g onions and 200g peeled potatoes (in 1.5 cm3 pieces). Fry them in 120ml cooking oil till onions are brown and potatoes cooked. Add 200g chopped tomatoes and one pack of Bombay Biryani Masala; mix well till tomatoes are soft. Add meat pieces and 3 cups of water, cover and simmer for 20 min. till meat is cooked and little curry remains. Add salt to taste. Boil rice till half the water remains. In a large, cook & serve pan, place rice in layers with meat mix in between. Add remaining water and simmer till fully cooked. Serve with yogurt natural or 'raita'.

Ingredients : Salt, Coriander, Dried Plums, Red Chilli, Fennel, Mango, Cassia, Musk melon, Turmeric, Cumin, Cloves, Cardamom Amomum seeds, Garlic, Black Pepper, Green Cardamom, Nutmeg, Mace.

Soak 200g Chick Peas overnight with extra water. Strain. In a large pan heat 50g cooking oil. Fry 120g chopped red onions till golden brown. Add two chopped tomatoes (120g) and stir. Add 20g Chana Masala, 1 tspn. salt, and Chick Peas. Stir for 5 minutes then add 800 ml fresh water. Mix ½ tspn. baking soda. Bring to boil & cover. Simmer for 40 min on low heat. Alternately pressure cook for 20 min. with 400 ml water & ½ tspn. baking soda. Read cooking instructions on Chick Peas packet also.

Ingredients : Coriander, Salt, Dry Mango, Pomegranate seeds, Chilli, Cumin, Musk melon, Black Pepper, Black Salt, Fenugreek leaves, Cloves, Mint, Nutmeg, Dry Ginger, Cinnamon, Bay leaf, Cardamom Ammomum seeds, Caraway, Mace.

Wash, trim and cut 1 Kg. Chicken into 8 pieces and set aside. Heat 100g.oil/ghee in a pan & fry 3 chopped onions till golden. Add 3 chopped tomatoes, 1/2 tspn. Deggi Mirch & stir well. Add 15g. Chicken Masala & salt to taste. Stir fry for 2-3 min. Add Chicken pieces and fry them for 10 min. Add 100g. beaten natural yoghurt, 60ml. water & mix. Reduce to low heat, cover & simmer for 20 min. Prevent it from sticking at bottom. Add 15ml. lemon juice & 2g. Kasoori Methi leaves, stir & serve.

Ingredients : Coriander, Chillies, Cumin, Turmeric, Fenugreek leaves, Salt, Black Pepper, Dry Ginger, Mustard, Bay leaf, Pulse, Cloves, Nutmeg, Caraway, Cinnamon, Cardamom seeds, Mace, Asafoetida.

Aloo Chat : Take 1½ potato per person. Peel and cut into ¾ inch cubes. Heat sufficient quantity of edible oil or ghee in a frying pan & fry potato pieces on low flame till they are golden & tender. Strain & transfer into a large bowl. Add 1 tspn. Chunky Chat Masala & 2 tspn. lemon juice. Stir well & serve hot. l To make FRUIT CHAT take 1½ cup per person, peeled & de-seeded assorted fruits, cut into ¾ inch pieces & add Chunky Chat Masala & lemon juice. l Sprinkle over waffers, savouries, fried nuts, grilled or roasted delicacies such as Tikkas, Kababs, fruit or vegetable salads, sandwiches etc.

Ingredients : Salt white, Dry Mango, Salt black, Cumin, Musk melon, Black pepper, Pomegranate seeds, Coriander, Mint leaves, Dry Ginger, Nutmeg, Chilli, Caraway, Bishop's weeds, Cloves, Asafoetida.

Boil 200g Chana Dal in 800ml. water till tender. Fry 80g chopped onions in 40g cooking oil till golden. Add 100g chopped tomatoes and 15g Chana Dal masala. Stir for 4-5 min. till it becomes paste. Take one part of boiled Dal and add to it. Mix well. Then transfer it to the remaining boiled Dal. Check seasoning. Simmer for five minutes. Dress with mashed Kasoori Methi leaves & serve with Rice or Roti.

Ingredients : Coriander, Salt, Red Chilli, Turmeric, Onion flakes, Dry Ginger, Cassia, Cumin Garlic flakes, Cloves, Nutmeg, Mace, Asafoetida.

Beat a small bowlful of natural yoghurt, add Chutney Podina Powder to taste. Alternately, in a mixer, grind 20g red/spring onion, add 3 tspn. Chutney Podina Powder and water to mix, to form a watery paste. Check seasoning. Keep for 15 minutes before serving alongwith savouries, relishes or with main course alongwith pickles. Sprinkle powder on sandwiches, savouries, waffers, etc. for spicy, minty taste.

Ingredients : Salt, Mint, Dry Mango, Pomegranate seeds, Chilli, Coriander, Black Pepper, Musk melone, Caraway, Nutmeg, Malic acid.

Deggi Mirch is a unique, age old blend, processed from special varieties of colourful Indian red chillies. It is mild-hot and imparts glowing natural red colour to curried dishes making them attractive and more palatable. For best results fry chopped onions in oil till golden. Then add chopped tomatoes and Deggi Mirch. Stir till it is homogenised, and imparts the red colour. Then proceed with your normal cooking. If not using tomatoes, reduce flame, add Deggi Mirch and as soon as it imparts colour, proceed further.

Ingredients : Red Chilli Powder

Soak overnight 110g Black Lentils (Urad whole) and 30g Red Kidney beans. Strain away water. Add 1.5 litre warm water in a deep pan and boil the beans till they are soft. Add more water when required. Separately cook 120g tomato puree & 15g Dal Makhani masala. Transfer it to boiling beans. Mix and simmer for 10 minutes. Add 40g cream and 30g butter. Check seasoning. Serve with Tandoori Parantha, Naan or Rice.

Ingredients : Coriander, Red Chilli, Dry Mango, Onion flakes, Black Pepper, Dry Ginger, Salt, Cassia, Garlic flakes, Cloves, Nutmeg, Asafoetida, Star Anise, Mace.

It is a blend of various fragrant spices, which are roasted and then ground for use in various kind of Raita (finely chopped salad vegetables mixed with beaten natural yoghurt), Dahi Vada / Bhalla (fried lentil dumplings, soaked in water and mixed in natural yoghurt dressed with ginger shreds and tamarind sweat Chutney). Sprinkle half a tspn., salt, per serving and mix well.

Coconut fish curry : Clean ½ kg. fish, apply salt and keep aside. Soak 30g coconut powder/milk in half a cup of water and add ½ tspn. turmeric powder, 20g Fish Curry Masala and salt to taste. Chop 120g red onions finely and saute in 30g cooking oil in a flat pan till light golden. Add paste & stir for 5 min. Add 200ml. water. Simmer till the sauce reduces to half. Stir occasionally. Add fish & simmer till cooked

Ingredients : Coriander, Chilli, Turmeric, Cumin, Fenugreek leaves, Salt, Black Pepper, Bishop's weed, Dry Mango, Dry Ginger, Mustard, Pulse, Cloves, Nutmeg, Cinnamon, Caraway, Cardamom seeds, Mace, Asafoetida.

Use Jal-Jeera masala with Gol-Guppa & Pani Puri. Also use it for making Dahi-Bhalla, Chat, Papri, Papad more delicious. Add salt or sugar to taste.

Ingredients : Salt white, Salt black, Dry Mango, Tamarind, Cumin, Malic acid, Mint leaves, Black pepper, Musk melone, Dry Ginger, Caraway, Chilli, Cloves, Asafoetida.

Soak 200g cleaned and washed rice for 30 minutes in water. Fry one large, chopped red onion (90g) and 2 cloves of garlic in 30g cooking oill. Add 150g cubed meat pieces and fry till brown. In a separate pan Add 5g Hyderabadi Biryani masala & mix. Add rice and stir for 2 minutes. Add water (double the volume of soaked rice) & cook with lid on till water evaporates. Refer to the cooking instructions for volume of water to be added on the rice pack also.

Ingredients : Cassia, Black Pepper, Cardamom seeds, Red chillies, Cloves, Caraway, Cardamom green, Mace.

Amongst spices blends, Garam masala is a speciality of North India. It is a powdered blend of highly aromatic spices & Black Pepper to make it hot. It is sprinkled in small quantity, when the dish is nearly ready, be it curried or dry, lentils, meat or vegetables, to pep up the spicy aroma for which Indian food is renowned all over the world.

Ingredients : Cumin, Black pepper, Coriander, Cardamom seeds, Cloves Nutmeg, Cinnamon, Dry Ginger, Bay leaf, Caraway, Mace.

Exotic Kashmiri Mirch is a special blend of medium hot quality Red Pepper that is used for Tandoori (Clay oven) preparations. When used in curry it imparts bright red colour making food more appealing and palatable. It is added to marinade for marinating and to frying onions along with chopped tomatoes while preparing curries.

Potatoes, Peas & Cheese : Cut 200g. Cheese (Cottage) into ½ inch cubes and fry them in ghee/oil till golden. Separately saute 2 chopped onions till golden in half cup ghee/oil. Add 2 chopped tomatoes and cook for 2 minutes. Add salt to taste,
½ tspn. Deggi Mirch 3 tspn. Kitchen King and cook for 3 minutes. Add 4 peeled potatoes, cut lengthwise, and half cup full of peas. Stir for 3 minutes. Add cheese cubes and simmer further for 5 minutes till the potatoes are tender. Sprinkle pinchfull of Kasoori Methi leaves, stir and serve.

Ingredients : Coriander, Cumin, Chilli, Turmeric, Black Pepper, Cloves, Fenugreek leaves, Salt, Nutmeg, Dry Ginger, Cardamom seeds, Cinnamon, Bay leaf, Pulse, Fennel, Caraway, Mustard, Garlic flakes, Onion flakes, Mace, Cardamom green, Asafoetida.

In a deep heavy base pan heat 60g cooking oil and fry 150g chopped onions till translucent. Add 500g mutton pieces and 10-15g Karahi Gosht masala. Fry for 10 minutes till brown. Add two cups of water and cover. Cook for 20 minutes till they are soft & tender. Let ½ cup stock remain. Then add 30g julieness of capsicum and 60g tomato. Stir and fry for 5 min. Dress with mashed leaves of Kasoori Methi and lemon juice. Serve 2-3 person.

In a deep heavy base pan heat 60g cooking oil and fry 150g chopped onions till translucent. Add 500g mutton pieces and 10-15g Karahi Gosht masala. Fry for 10 minutes till brown. Add two cups of water and cover. Cook for 20 minutes till they are soft & tender. Let ½ cup stock remain. Then add 30g julieness of capsicum and 60g tomato. Stir and fry for 5 min. Dress with mashed leaves of Kasoori Methi and lemon juice. Serve 2-3 person.

Grind 15g. ginger, 6 cloves of garlic, 15g. boiled & skinned almonds, 15g. coconut powder and little water to form paste in a grinder. In a pan, heat 50g. oil and fry 100g. chopped onions in it till light golden. Add the paste in it & fry for 5 minutes. Then add 20g. Meat Curry Masala and fry further for 2 min. Add 120g. natural yogurt pouring little quantity at a time. Add 60g. tomato puree, & salt to taste. Stir for 3-4 min. Add 700g. mutton pieces and brown them turning occasionally on medium flame. Lastly add 250 ml. of hot water. Cover & simmer on low flame. Add more water if required & cook for about 45 min. or till it is tender.

Ingredients : Coriander, Cumin, Chilli, Turmeric, Black Pepper, Cloves, Fenugreek leaves, Salt, Nutmeg, Dry Ginger, Cardamom seeds, Cinnamon, Bay leaf, Pulse, Fennel, Caraway, Mustard, Garlic flakes, Onion flakes, Mace, Cardamom green, Asafoetida.

Mix one teaspoon full of Pani Puri masala in a glass of cold water and stir. A very delicious spiced water will be ready for Puri. This masala can be used for pepping up Dahiwada, fruit juice, butter milk also.

Ingredients : Salt white, Salt black, Dry Mango, Tamarind, Cumin, Malic acid, Mint leaves, Black pepper, Musk melone, Dry Ginger, Caraway, Chilli, Cloves, Asafoetida.

Exclusif for Bombay Pav Bhaji. Boil 200g. potatoes. Peel & dice. Also boil 150g. dressed vegetables like carrots, cauliflower, peas etc. In a deep pan fry 100g. finely chopped red onions in 60g. butter till golden. Add coarsely chopped 100g. tomatoes, salt, 15g. Pav Bhaji masala. Transfer the boiled vegetables, ½ cup water and on high heat mix & mash them for 10 minutes. Then apply butter on bread slices or slit baps, roast & serve together

Ingredients : Coriander, Chilli, Cumin, Dry Mango, Cardamom seeds, Black Pepper, Salt White, Fennel, Cinnamon, Dry Ginger, Bay leaf, Cloves, Star anise, Caraway, Nutmeg, Mace.

Soak 200g cleaned and washed rice for 30 minutes in water. Heat 30g cooking oil. Add 5g Pulao masala & mix for 15-20 seconds. Add rice and stir for 2 minutes. Add water (double the volume of soaked rice). Add 5g salt & 150g dressed vegetables like potatoes, carrots, french beans, peas, cauliflower etc and cook without covering till water evaporates.

Ingredients : Cassia, Black Pepper, Cardamom seeds, Cloves, Caraway, Cardamom green, Mace.

Soak 200g. Red Kidney beans in 300ml. water over night. Boil the beans in 650ml. water for 20 min. Chop100g. red onions and 150g. tomatoes. In a large pan heat 50ml cooking oil and fry onions till golden. Add tomatoes, salt 7g. or to taste & 15g. Rajmah masala. Stir to form paste. Transfer boiled beans along with water and stir. Let it simmer for 15 min. or till the beans are soft & tender. Similarly, Black Eyed beans can also be made using same spice blend.

Ingredients : Coriander, Salt, Dry Mango, Pomegranate seeds, Chilli, Cumin, Musk melon, Black Pepper, Black Salt, Fenugreek leaves, Cloves, Mint, Nutmeg, Dry Ginger, Cinnamon, Bay leaf, Cardamom seeds, Caraway, Mace.

Wash & dress 500g. vegetable like egg plant, drum sticks, marrow, potatoes, peas, cauliflower etc. Boil 200g. Toor dhal in 800ml water for 40 minutes. Retain water. Soak 50g. tamarind in 100ml. warm water for 30min. & extract pulp. Sieve & transfer into boiled dhal. Separately fry 100g. coarsely chopped red onions & 100g chopped tomatoes. Add the vegetable, 20g. Sambar Masala, salt & stir fry for 5min. Transfer boiled dhal along with water & simmer for 20min.

Ingredients : Coriander, Turmeric, Cumin, Chilli, Fenugreek seeds, Mustard (Rai), Salt, Black Pepper, Mustard, Pulse, Caraway, Cloves, Nutmeg, Mace, Cinnamon, Cardamom seeds, Dry Ginger, Asafoetida.

Cut 500g Paneer in triangular pieces of 4 cm. base. Make paste of 100g onions and 120g tomatoes separately. Also blanch, peel and grind 10 almonds into a fine paste adding ¼ cup water. Alternately cashew nuts can also be used. In a flat pan heat 50g edible oil and cook onion paste till light pink for 10 min. Add tomato puree and 15g Shahi Paneer masala. Cook for 5 min. Add the almonds paste, 1 cup water and Paneer pieces. Simmer for 5 minutes till right consistency. Check seasoning. Serve with 1 tspn. cream poured on top.

(Tip : Paneer pieces can be lightly fried, strained and separated from oil before cooking onion paste and added at the last stage.)

Ingredients : Coriander, Red Chilli, Onion flakes, Salt, Green Cardamom, Black pepper, Dry Ginger, Cassia, Turmeric, Cloves, Garlic flakes, Nutmeg, Mace, Star Anise.

Marinate 500g chicken/ meat pieces (cubed, with bone) in a mix of yogurt, ginger-garlic paste, salt and lemon juice for 30 min. Also soak 500g Basmati rice in twice the volume of water for 20 min. Chop 100g onions and 200g peeled potatoes (pieces of 1.5 cm3) and slit/ cut 10 small green chillies. Fry them in 150g cooking oil till onions are brown and potatoes cooked. Add chopped 200g tomatoes, one pack of Sindhi Biryani Masala and little water. Mix well, stir and cook till tomatoes are soft. Add marinated meat/ chicken pieces and 3 cups of water and cook till meat is tender and little curry remains. Boil soaked rice till half the water remains. In a large cook and serve pan place rice in layers with meat/ chicken mix in between. Add remaining water till rice is well cooked. Mix gently before serving alongwith natural yogurt or 'raita'.

Ingredients : Salt, Coriander, Dried Plums, Chilli, Mint, Mango, Cassia, Musk Melon, Turmeric, Cumin, Cloves, Garlic, Black Pepper, Green Cardamom, Nutmeg, Mace.

Grind 6 cloves of garlic, 60g. onion & 15g. ginger. Add ½ tspn. Deggi Mirch, 1 tspn. salt to make paste. Apply it thoroughly on cleaned, washed, chicken (800g approx.) Place embalmed chicken on a trivet inside a pressure cooker. Add ¾ glass of water and pressure cook for 10 min. When pressure drops, bring out Chicken & make cuts on breast & legs. Then mix 20g Tandoori BBQ Masala, ½ tspn salt, ½ tspn Deggi Mirch, 1 tspn gram flour, 3 tspn lemon juice & 3 tspn. water. Apply it on the chicken, inside cavity and into the slits. Bake in an oven preheated at 200c or Tandoor for 15 minutes. Then remove from oven and baste Chicken with 25g edible oil. Put into oven/Tandoor. Remove from oven when tender. Serve hot.

A special blend of spices for cooking vegetable delicacies on a flat pan (Tava). Dress and slit lengthwise vegetables like Bitter Gourd, Okra (Lady finger) Egg plants, Lotus stems, Onions, Potatoes, etc. Stuff 1-2 grams of Tava Fry masala per piece. On tava heat 100gms. of cooking oil. Gently place vegetables, slit upwards and simmer on low flame. Turn occasionally till tender. Strain and serve with Roti. (Indian bread)

Ingredients : Coriander, Salt, Dry Mango, Cumin, Pomegranate seeds, Chilli, Salt black, Black pepper, Fenugreek leaves, Musk melone, Cloves, Cinnamon, Nutmeg, Mustard, Cardamom seeds, Dry Ginger, Caraway, Mace

For exotic spicy taste & flavour add T-Plus masala to boiling water alongwith tea leaves. Add milk & sugar as desired.

Add T-Plus masala to warm milk before it boils.

Ingredients : Aniseeds, Cardamom seeds, Green Cardamom, Cinnamon, Dry Ginger, Black Pepper, Cloves, Star Anise.