| BIRYANI/PULAV MASALA RECIPE : Veg. Biryani Boil 250gms. Basmati rice. In 3 tbsp. oils, fry three sliced onions, Ginger / Garlic paste (one tsp. each.) Add puree of two tomatoes, Chilly and Turmeric powder and Fry till oil separates. Add 1.5 tbsp. "N"Joy Biryani - Pulao Masala and half cups of Curd. Roast. Add Salt and 1.5 cups cooked vegetables (Green peas, Cauli flower, Carrot, etc.). Take one greased bowl, Spread half the cooked rice, add a layer of Vegetables and remaining rice. Pour 2 tbsp. Ghee, half cup Milk. Cover bowl and heat for 15 mins. on low flame INGREDIENTS: Cumin, Cassia, Black Pepper, Coriander, Tejpatta, Cardamom, Chilly, Black Cardamom, Clove Leaf, Turmeric, Clove, Kasuri Methi, Mace, Nutmeg and Caraway. AVAILABLE IN : |
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CHHOLE MASALA RECIPE : Soak 100gms. Kabuli channa overnight. Cook it and keep it aside. In frying pan / Kadhai take 3 tbsp.oil and fry 2 chopped onion in it till golden brown. Add coriander and chilly powder each of 1table spoon . By adding 1tbsp. "N"Joy Chhole Masala fry it for 4 to 5 mins. on low flame. Add 1 tomato, 1/2" ginger and 3 green chillies chopped finely. Add boiled Chana and salt, Cook for 5 mins. To increase the taste add 1/2tsp. "N"Joy Chatpata Chat Masala in it. INGREDIENTS: - Coriander, Chilly, Dry-Mango, Cumin, Kachri, Triphala, Black Pepper, Fennel, Pomegranate Seed, Common Salt, Mint Leaf, Black Cardamom, Dry-Ginger, Black Salt, Tamarind, Asafetida, Mustered Seed, Cassia, Clove, Turmeric, Bishops Weed, Cardamom Seed, Nutmeg, Caraway, Mace. AVAILABLE IN : |
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CHATPATA CHAT MASALA This is the very outstanding spicy Indian Sprinkler that add Chatpata taste to Salad, Fruits, Juices and various chattering fast food items like Dahi vada, Sev puri, Dahi puri, etc. It can also be used on non-veg. items like Tandoori, Kabab, etc.pieces. INGREDIENTS : Rock, Common and Black Salt, Dry Mango, Cummin, Kachri, Coriander Leaves, Mint Leaf, Black Pepper, Chiles, Dry Ginger, Pomegranate seed, Tamarind, Bishops weed, Asafetida, Nutmeg, Clove. AVAILABLE IN : |
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PAV BHAJI MASALA RECIPE : Take 2 teaspoon garlic paste, 2 chopped onions and shallow fry it in 2 tablespoon oil till Golden brown. Add 2 chopped tomatoes, 1tablespoon "N"JOY Pav Bhaji Masala, Chilli Powder & Salt. Roast it, then add 500 gms. Mix Vegetable ( Potatoes, Green Peas, Cauliflower, Capsicum, etc.) Cook and mash for 2-3 minuets. Add Butter and chopped Coriander Leaves. Serve hot with Pav (Cut Bread from the centre and fry it with butter till reddish ), chopped raw Onion and Lemon. INGREDIENTS : - Chilly, Coriander, Cumin, Dry Mango, Fennel, Tejpatta, Black Pepper, Cassia, Clove, Black Cardamom, Triphala, Anistar, Turmeric. AVAILABLE IN : |
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PICKLE MASALA RECIPE : Clean 1Kg. of green Mangoes and cut into pieces. Take about 150ml. oil that is pre heated and cooled. Add 200gms.of salt and "N"JOY Pickle Masala together with sufficient amount of oil. Mix throughly and fill in the air tight glass jar. Add the remaining oil till it make extra layer on pickle. Make sure that no piece is left exposed. The pickle prepared by this recipe can last longer & tastes the best. To prepare Lemon pickle use 800gms. of lemons and follow the same procedure INGREDIENTS : - Mustard, Chiles (Red), Fenugreek, Cottonseed oil, Turmeric, Salt and Asafetida ( All in powder form ) AVAILABLE IN : |
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RASAM MASALA RECIPE : Cook 75 gms. red gram dal with a liter of water. Before the dal is fully cooked add chopped onion After the dal fully cooked add 4 /5 teaspoonful of "N"Joy Rasam Masala, salt and tamarind pulp as required. Cook the whole Rasam for ten minuets and remove from the stove. Add some chopped coriander leaves and serve hot. You may also add tomatoes for taste.
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SAMBHAR MASALA RECIPE : Cook 125 gms. gram dal (Toor dal) with a liter of water. Add a teaspoonful turmeric powder and a spoonful of oil while cooking. Before the dal is fully cooked add chopped onion and other vegetables of your choice. After the dal & vegetable are fully cooked add 4/5 teaspoonful of "N"Joy Sambar Masala, salt and tamarind pulp as per taste. ( In place of tamarind, Lime juice or Tomatoes can be used) Cook the whole sambar for ten minuets and remove from the stove. Add some chopped coriander leaves and serve hot. INGREDIENTS : - Coriander, Cumin, Fenugreek, Pulses, Rice, Chiles, Refined Groundnut Oil, Cinnamon and Dehydrogenated curry leaves ( All in powder form ) AVAILABLE IN : |
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MANPREET AGRO SPICES LTD.
2--4, Tirupati Ind. Estate, Off.
Yeour Road, Upwan,
Thane (W) 400606, Maharashtra - India
Tel : 022-542 6547 - 540 4766 Fax : 022- 534 7937
E-mail : info@njoyfoods.com
