Everest Masala Blended Spices Ground Spices 100 GM (3.5oz) Indian Spices

Everest Masala Spices 100 GM Each Choose from Variety of Blended Spices / Ground Spices Blended Spices 1. Kesari Milk Masala An exotic, nuts and spices blend. Added to milk, it makes for a wholesome and nourishing drink. Children find its taste irresistible. Chilled or hot, it makes a rich drink fit to be served to guests and friends. Usage Can be used for garnishing Kulfi, Rasmalai, and various other Indian sweet meals. Ingredients Almond, Cashewnut, Pista, Cardamom, Nutmeg, Mace, Saffron 2. Garam Masala A select blend of 13 spices go into this grand old universal taste enhancer. Being chilli based, it provides an exotic red gravy to dishes. It is widely used all over India on account of its being a less pungent garam masala. Fennel, Tejpatta (Cinnamon leaves), and Trifala imparts a cooling effect to this blend. Usage It is used essentially for preparing vegetarian dishes requiring a gravy. Gujaratis and Marwaris normally use it in lentils (dal), and for filling in snacks such as samosa, usal, patra, farsan etc. Ingredients Anistar, Black Cardamom, Black Pepper, Caraway, Cassia, Cassia Leaf, Chilli, Clove, Clove Leaf, Common Salt, Coriander, Cumin, Dry Ginger, Fennel Seeds 3. Pav Bhaji Masala Pav bhaji masala is the blend that took Mumbai by storm. 'Pav' means a bun shaped home made bread. 'Bhaji' means mashed vegetables. From its humble origins in the by-lanes of Mumbai, it has become a 'must' on menus in 5-STAR restaurants and celebrity weddings. Dished out in the far-flung corners of the country, it has acquired the status of a foremost vegetarian recipe. Equally popular as a snack or a meal, this easy-to-cook dish enjoys a special place in the hearts of house wives. Usage In Pavbhaji, and other crushed and mashed veg. cuisine that uses potatoes, tomatoes and capsicums. Ingredients Anistar, Black Cardamom, Black Pepper, Cassia, Cassia Leaf, Chilli, Clove, Common Salt, Coriander, Cumin, Dry Ginger, Dry Mango, Fennel, Turmeric 4. Chhole Masala An exquisite blend of 24 pure spices, this is perhaps the most elaborate blend in the Everest repertoire. This blend is evenly balanced for taste and flavour and imparts a rare character to chhole, made from chickpeas. Usage Used almost invariably in a variety of preparations involving chickpeas - chhole being the most popular. Served hot with rotis or fluffy bhaturas, chhole is a regular fare for lunch and dinner in North India. Ingredients Asafoetida, Bishops Weed, Black Cardamom, Black Pepper, Black Salt, Cardamom, Cassia, Cassia Leaf, Chilli, Cloves, Cardamom Seeds, Coriander, Cumin, Dry Ginger, Dry Mango, Fennel, Kachri, Mace, Mint Leaf, Mustard, Nutmeg, Pomegranate Seeds, Common Salt, Tamarind, Turmeric 5. Shahi Biryani Masala Largely a combination of flavouring spices used along with taste-agents like black pepper & chilli to impart a pleasantly textured flavour to ordinary rice. The origins of this blend can be traced back to the Mughal era. Usage Biryani/Pulav can either be a Veg. or a Non-Veg. preparation usually made during special occassions. It is a whole meal by itself, and is almost always the centre-piece of most Indian dinner parties. Is usually served with curry and raita (curd spiked with fresh green herbs) Ingredients Black Cardamom, Black Pepper, Caraway, Cardamom, Cassia, Cassia Leaf, Chilli, Clove, Clove Leaf, Coriander, Cumin, Kasuri Methi, Mace, Nutmeg, Turmeric 6. Sambhar Masala Sambhar is a wonder recipe from the South of India and can be aptly described as a 'designer health food'. The various dals, vegatables, spices and condiments that go into a typical Sambhar gives all the nutrients the body needs. Sambhar can be had with rice as a South Indian does it almost everyday, or with Idlis, Wadas, Potato Wadas etc. Sambhar, especially with Idlis has gained universal acceptance in India, and is considered as an excellent diet food. Usage Even in South India, Sambhar is prepared differently from region to region. This Everest blend is suited to all the various Sambhar preparations. Ingredients Asafoetida, Bengal Gram, Black Gram, Cassia, Chilli, Common Salt, Coriander, Cumin, Curry Leaf, Fenugreek, Pigeon Pea (Toovar Dal), Rice, Tamarind, Turmeric 7. Chaat Masala Chaat is a racy blend that gives a wild and lively tweak to the well worn taste of Salads, Sandwiches, Fresh fruits, Finger chips, Snacks, Soft drinks, Sprouted beans... you name it. Just sprinkle, and savour, a new kind of excitment. Usage Sprinkle on Salties, Samosas, Sandwiches, Tikkies, Pizzas, Pakoras, Soft drink, Dahi Wadas, Papris, Burgers, Wafers, Paneer-Tikkas etc. Ingredients Asafoetida, Bishops Weed, Black Pepper, Black Salt, Caraway, Chilli, Clove, Coriander, Cumin, Dry Ginger, Dry Mango, Kachri, Malic Acid, Mint Leaf, Nutmeg, Pepper Long, Pomegranate Seeds, Rock Salt 8. Tea Masala This pepper and ginger based blend gives a very special twist to the taste of tea. The ginger and pepper elements in the blend adds an extra warmth that can take the chill out on wintry days. Usage Used most commonly to add a spicy-warm flavour to tea and milk. It is also used to make 'Ukala'*, a drink popular in Western India. *'Ukala' is a hot brew of milk, water, sugar and a pinch of Everest Tea Masala. Ukala is ideal for those who need to take milk but do not like it plain. Ingredients Black Cardamom, Black Pepper, Cardamom, Cassia, Cassia Leaf, Clove, Clove Leaf, Dry Ginger, Nutmeg 9. Pani Puri Masala 'Pani' in Hindi means water. 'Puri' is a fried hollow ball made from wheat flour. The 'Puri' is punctured open on one side and stuffed with delicious fillings and topped with Pani. The 'Puri' is then eaten in a mouth full. This is one of India's most popular outdoor snacks. Black Pepper, Tamarind, and Dry Ginger combine together to give a sharp twinkle to this Everest Blend that spices the 'Pani'. Usage To spice the syrup in Pani-Puri. Ingredients Asafoetida, Bishops Weed, Black Pepper, Black Salt, Chilli, Cumin, Dry Ginger, Dry Mango, Malic Acid, Mint Leaf, Rock Salt, Tamarind 10. Sabji Masala A subtle blend of spice specially combined to enhance the taste of vegetable dishes. Everest Sabji Masala is virtually the fast-food equivalent in the range of Everest blended spices. It gives vegetable dishes a mildly resonant flavour and the appetising colour so characteristic of vegetarian fare. Usage If you need to rustle up a quick vegetable curry, all you need is your favourite vegetable/s and Everest Sabji Masala, the 'one-stop' masala. That's right, you do not need any other spice to make your dishes tempting and irresistible. Everest Sabji Masala is just the right handy must-have for all those who simply don't have the time for elaborate cooking, but would like to prepare delicious, appetising vegetable dishes all the same. Ingredients Black Cardamom, Black Pepper, Cassia Leaf, Chilli, Clove, Common Salt, Coriander, Cumin, Dry Ginger, Dry Mango, Nutmeg, Turmeric 11. Kitchen King Masala Explore the 'Curry' experience with this classic blend that gives vegetable curries a lordly taste and a mild, subdued flavour. Being coriander and turmeric based, the blend gives curry an appetising golden hue. It is the recommended blend to prepare India's much loved vegetarian dish - Home-bred Cheese in fresh green peas: Mattar Paneer. Usage Ideal for vegetable & paneer dishes with mild curry. Ingredients Anistar, Asafoetida, Bengal Gram, Black Cardamom Black Gram, Black Pepper, Kasuri Methi, Cardamom, Cardamom Seeds, Cassia, Chilli, Clove, Common Salt, Coriander, Cumin, Dry Ginger, Fenugreek, Mace, Mustard, Poppy seed, Turmeric 12. Jaljira Powder At any Indian feast, Jaljira is a favourite welcome drink, and a natural choice after meals. A lively mix of spices and condiments that include mint leaf and dry ginger impart a tangy, sizzling character when mixed with plain water. Usage It is an ideal appetizer and a great digestive after a heavy eating bout. Jaljira tastes best, chilled. Try with regular soft drinks. It truly perks them up. Ingredients Asafoetida, Black Pepper, Black Salt, Chilli, Common Salt, Cumin, Dry Ginger, Dry Mango, Malic Acid, Mint Leaf, Rock Salt 13. Shahi Garam/Paneer Masala Garam Masala is an integral part of the Indian cuisine. It is a blend of many spices, among which cassia, cardamoms and cloves form the basic ingredients. But innumerable combinations and permutations of Garam Masala exist in different regions, often leading to confusion and even frustration. To make matters easier and tastier, Everest Spices has created the Shahi Garam/Paneer Masala! It captures the more subtle flavours of the all-purpose Indian masala blend with pure and handpicked spices. Cassia, cloves, cardamoms, nutmeg and mace give this spice its complex aroma. It follows a time tested recipe that adds flavour and texture. Usage Everest Shahi Garam Masala can be added to any vegetable dish while preparing it to give it a royal touch of well balanced aromas. Ingredients Cassia, Cloves, Cardamom, Nutmeg, Mace, Cumin, Black Pepper, Cardomom Seeds, Paprika 14. Royal Garam Masala It blends black pepper, cumin, black cardamom, pepper long and dry ginger among other spices to create a robust blend of Garam Masala. This gives a rich and vigorous flavour to any delicacy. It also heightens the texture of a dish. Usage Everest Royal Garam Masala is added to delicacies for a robust flavour, royal aroma and rich texture. The only way to sum up its effect on a dish is by saying Bon Appetit! Ingredients Black Pepper, Cumin, Black Cardamom, Cassia, Clove, Caraway, Mace, Clove Leaf, Cassia Leaf, Pepper Long, Dry Ginger 15. Rasam Powder A heart-warmingly spicy yet, light, soup-like dal, Rasam is a must at the table in South Indian homes. It can be eaten with plain boiled rice or drunk as a flavoursome soup. Usage These days Rasam comes in many 'avataars' from the traditional Lemon Rasam and Tomato Rasam to the more adventurous Garlic and even Pineapple Rasam. Fortunately,the basic recipe remains the same. Everest Rasam Powder, a