Easy to Cook

  • Chicken Biryani Masala Mixchicken-biryani-mix-bk

    Chicken Biryani Masala Mix

    out of 5

    Ingredients Required:

    • Chicken – 1kg
    • Basmati Rice (Washed & soaked for 30 mins) – 1kg
    • Onions – 5 medium finely sliced
    • Ginger Paste – 2 tbsp
    • Garlic Paste – 1 tbsp
    • Yogurt Plain (Whipped) – 200g
    • Ghee/oil – 150-200g
    • Sabit Garam masala – 5g
    • Coriander Leaves – 1 small bunch
    • Mint Leaves – 1 small bunch
    • Green Chilly Sabit – 4-6
    • Lemon – 2 pieces
    • Silver Chicken Biryani Masala – 1 packet

    Steps for Cooking:

    • Marinate chicken with Ginger garlic paste, yogurt, finely chopped coriander leaves, Mint Leaves, Slitted green chilies & Silver Chicken Biryani Masala. Add Lemon Juice keep aside for half an hour.
    • Heat refined oil/Ghee in a kadai. Fry chopped onions until golden brown. Remove it and place it on the marinated chicken.
    • Put Some oil/Ghee over the marinated chicken mix it well.
    • Separately: In 12 glass of hot water, add 3 tablespoons of salt and soaked basmati rice. Add little pieces of cinnamon. Boil until the rice is more than half cooked. Remove from the heat and thoroughly drain the water.
    • Spread the rice over the marinated chicken. Add yellow color in milk and spread over the rice.
    • Heat ghee/oil adds sabit garam masala & Temper the rice and cover it.
    • Put it on Heat on high flame for 5 minutes and simmer the stove. Cook it for another 10-12 minutes on low flame.
    • Hyderabadi Nawabi Chicken Biryani is ready to serve.

    Serving Suggestion:

    Serve hot with Mirchi ka Salad and Raita.

    Rs.60.00
  • Mutton Biryani Masala MixMutton Biryani Masala Mix

    Mutton Biryani Masala Mix

    out of 5

    Ingredients Required:

    • Mutton – 1kg
    • Basmati Rice (Washed & soaked for 30 mins) – 1kg
    • Onions – 5 medium finely sliced
    • Ginger Paste – 2 tbsp
    • Garlic Paste – 1 tbsp
    • Yogurt Plain (Whipped) – 200g
    • Ghee/oil – 150-200g
    • Sabit Garam masala – 5g
    • Coriander Leaves – 1 small bunch
    • Mint Leaves – 1 small bunch
    • Green Chilly Sabit – 4-6
    • Lemon – 2 pieces
    • Silver Chicken Biryani Masala – 1 packet

    Steps for Cooking:

    • Marinate Mutton with Ginger garlic paste, yogurt, finely chopped coriander leaves, Mint Leaves, Slitted green chilies & Silver Mutton Biryani Masala. Add Lemon Juice keep aside for half an hour.
    • Heat refined oil/Ghee in a kadai. Fry chopped onions until golden brown. Remove it and place it on the marinated mutton.
    • Put Some oil/Ghee over the marinated mutton mix it well.
    • Separately: In 12 glass of hot water, add 3 tablespoons of salt and soaked basmati rice. Add little pieces of cinnamon. Boil until the rice is more than half cooked. Remove from the heat and thoroughly drain the water.
    • Spread the rice over the marinated mutton. Add yellow color in milk and spread over the rice.
    • Heat ghee/oil adds sabit garam masala & Temper the rice and cover it.
    • Put it on Heat on high flame for 5 minutes and simmer the stove. Cook it for another 10-12 minutes on low flame.
    • Hyderabadi Nawabi Mutton Biryani is ready to serve.

    Serving Suggestion:

    Serve hot with Mirchi ka Salad and Raita.

    Rs.60.00
  • Nihari Curry Masala MixNihari Curry Masala Mix

    Nihari Curry Masala Mix

    out of 5

    Ingredients Required:

    • Mutton/Chicken/Beef – 1kg (4-6 pieces)
    • Onions sliced – 2 medium
    • Ginger Garlic paste – 1 tbsp
    • Wheat flour – 100-150g
    • Ghee/oil – 1cup/250g
    • Ginger Slitted – 50g
    • Lemon – 2
    • Silver Nihari Curry Masala – 1 packet

    Steps for Cooking:

    • In a large pot, heat ghee & oil in equal quantity. Add sliced onions, fry till golden brown.
    • Add ginger garlic paste & meat fry for a few minutes. Then add Silver Nihari Curry Masala fry for few a minutes, then add required water for tendering meat.
    • Cover and cook on low flame. After the meat is tendered take out oil which is floating on the top.
    • Take wheat flour, fry it and cool it and make a paste of it by adding water in it. Add this paste gradually into the gravy stir to mix evenly with the gravy & cook for five minutes.
    • Garnish with finely chopped green chillies, slitted ginger and lemon.

    Serving suggestions

    Serve hot with Naans.

    Rs.60.00
  • Paya MasalaPaya Masala Mix

    Paya Masala Mix

    out of 5

    Spicy Hooves Curry

    Ingredients Required:

    • Hooves/Paya – Goat 6-8
    • Onions sliced – 2 med
    • Ginger Garlic Paste – 1 tbsp
    • Ghee/oil – 1 cup-250g
    • Lemon Wedges – 2
    • Tomatoes – 2 big chopped
    • Silver Paya Masala – 1 packet

    Steps for Cooking:

    • Heat Ghee & oil in Equal quantity in a pressure cooker. Add sliced onions fry till golden brown.
    • Add ginger garlic paste, chopped tomatoes and SIlver Paya Curry Masala fry for a few minutes, then add Paya (hooves) fry for a few minutes add required quantity water for tendering Paya's.
    • Put the lid of pressure cooker and cooker and cook on low flame until Paya are tendered.
    • Garnish with finely chopped coriander leaves
    • Serve hot with tandoori Roti or naan & lemon wedges.
    Rs.60.00
  • Potli Masala Mix

    Potli Masala Mix

    out of 5

    Spice Mix for Paya, Nihari, Korma, Biryani & Haleem

    Silver Potli Masala is very important masala used in Hyderabadi cuisine for its fragrance and aroma in Biryani and various meat based receipes. It is a mixture of various spices, herbs & roots.

    Directions for use:

    While cooking, Nihari or Paya take Porli Masala along with the Nehari pouch tie in a muslin cloth and drop in it. It boils with the nihari and releases the flavour.

    or

    Take 500ml boiling water add 75gms Potli Masala along with Nihari pouch boil for 10 to 15 minutes the spices releases the flavor in the water strain the water. This water can be used in Biryani, Nihari, Korma, Paya, Haleem etc.

    Ingredients:

    Khashkadi, Coriander, Pankijad, Bay Leaf, Stone Flower, Gulab Phool, Black Pepper, Kawabchini, Kapoor Kajli, Cardamom Big and all mix spices.

    Rs.50.00
  • Special Potli MasalaSpecial Potli Masala Mix

    Special Potli Masala Mix

    out of 5

    Spice Mix for Paya, Nihari, Korma, Biryani & Haleem

    Silver Potli Masala is very important masala used in Hyderabadi cuisine for its fragrance and aroma in Biryani and various meat based receipes. It is a mixture of various spices, herbs & roots.

    Directions for use:

    While cooking, Nihari or Paya take Porli Masala along with the Nehari pouch tie in a muslin cloth and drop in it. It boils with the nihari and releases the flavour.

    or

    Take 500ml boiling water add 75gms Potli Masala along with Nihari pouch boil for 10 to 15 minutes the spices releases the flavor in the water strain the water. This water can be used in Biryani, Nihari, Korma, Paya, Haleem etc.

    Ingredients:

    Khashkadi, Coriander, Pankijad, Bay Leaf, Stone Flower, Gulab Phool, Black Pepper, Kawabchini, Kapoor Kajli, Cardamom Big and all mix spices.

    Rs.60.00
  • Chicken 65 Masala MixChicken 65 Masala Mix

    Chicken 65 Masala Mix

    out of 5

    Ingredients Required:

    • Chicken Boneless – 500g (small cubes)
    • Egg whites only – 2
    • Green Chilly – 5 – 8 pieces
    • Cooking oil – enough for frying chicken
    • Kothmir/Hara Dhaniya – 1 bunch
    • Yogurt (curd) – 75g
    • Edible orange red color – 3 pinches
    • Silver Chicken 65 Masala – 1 packet

    Steps for Cooking:

    • In a bowl, mix chicken thoroughly with silver's chicken 65 masala two egg whiles only and marinate for one hour.
    • In a kadai (work) heat enough oil for deep frying chicken. Put marinated chicken pieces one by one into heated oil and deep fry till the chicken starts changing its color. Remove and allow them to cool.
    • Whip yogurt (curd) thoroughly adds an orange red color mix well and keep aside.
    • Transfer left over oil into a bowl, leaving only 3 tablespoons in a kadai heat it adds let them splutter for 10 seconds and the yogurt and fry for 1 to 2 minutes.
    • Now add entire chicken mix thoroughly and fry for 1 to 2 minutes.
    • Taste and yummy chicken 65 is ready to serve.
    • Garnish with coriander leaves.
    • You can make yummy Gobi 65, Alu 65 with this 65 masala.
    Important Note:

    No need to add salt, Red Chilly, ginger garlic or anything else.

    Rs.60.00
  • Manchurian Masala MixManchurian Masala Mix

    Manchurian Masala Mix

    out of 5

    Ingredients Required:

    • Carrot – 100g
    • Beans – 100g
    • Cabbage – 200g
    • Potatoes – 150g
    • Oil – enough for deep frying
    • Cornflour – 2 tbsp
    • Maida – 2 tbsp
    • Green Chillies – 8-10 pieces
    • Garlic – 8-10 pieces
    • Curry Leaves – 20 pieces
    • Red Colour – 1 pinch
    • Silver Manchurian Masala – 1 packet

    For Sauce:

    • Garlic Finely Chopped – 8-10 pieces
    • Green Chillies – 4-5 pieces
    • Vegetables stock in water – 1 cup
    • Soya Sauce – 1 tbsp
    • Cornflour mixed with water – 1 cup
    • Sugar – 2 pinches
    • Oil – 2 tbsp

    Steps for Cooking (For Vegetables Balls):

    Grate cabbage, carrot, beans and fry it in little oil add Silver Manchurian Masala corn flour and maida fry till it becomes thick & cool it then add boiled potatoes ad make small balls and deep fry then heat 1 tbsp oil fry green chillies garlic pieces and curry leaves add the fried balls fry for few seconds Yummy Manchuria is Ready.

    For the Gravy Sauce

    Heat oil in a work or frying pan add green chillies chopped garlic, vegetables stock, soya sauce, corn faour paste and sugar fry for few seconds then add Manchurian balls. Fry on low heat for few seconds till the gravy gets thicker. Manchurian gravy is ready. Garnish with coriander leaves.

    You can also make yummy gobi Manchurian or chicken Manchurian with this masala.

    Note:

    This packet of Manchurian Masala contains added Monosodium Glutamate not recommended for infants below 12 months.

    Rs.60.00
  • Crispy Chicken Masala MixCrispy Chicken Masala Mix

    Crispy Chicken Masala Mix

    out of 5

    Ingredients Required:

    • Chicken skinless (With bones cut into medium pieces) – 1 kg
    • Egg whites only without yolk – 2
    • Cooking oil – enough for deep frying chicken
    • Silver Crispy Chicken Masala – 1 packet

    Steps for Cooking:

    • Make sharp incisions into the chicken pieces with a knife.
    • Mix entire masala of pouch no. 1 in 2 tablespoons of oil make a fine paste and rub it thoroughly on the chicken pieces. Now add 2 egg whites to the chicken and mix thoroughly and keep aside.
    • Pour the entire masala of pouch no.2 in a tray, roll the chicken pieces one by one in the masala. So that they get thoroughly coated and place them in a separate tray. Keep it in refrigerator for two hours to marinate.
    • Heat oil in a frying pan. Deep fry chicken pieces for about 12-15 minutes till they become crispy and golden color.
    • Serve hot with tomato sauce.

    Note:
    Do not fry chicken on high flame otherwise the coating will get burnt ad the chicken inside will not get properly cooked always cook on medium flame.

    Rs.60.00
  • Haleem Masala MixHaleem Masala Mix

    Haleem Masala Mix

    out of 5

    Ingredients Required:

    • Mutton/Chicken/Beef – 500g boneless
    • Ghee/oil – 2cups/350g
    • Onions – 2 medium sliced
    • Wheat – 1cup/200gram
    • Mixed pulses – 150g (Chana dal, toordal, udaddal, masoordal, moongdal some rice)
    • Silver Haleem Masala – 1 packet

    Steps for Cooking:

    • Soak grains and pulses separately in water for 2 to 3 hours.
    • Boil grains and pulses add salt as per taste to the grains and pulses.
    • Heat Ghee/Oil in pressure cooker add meat and Silver Haleem Masala Mix. Fry for a few minutes and add water to tender the meat cook till the meat is tendered. Then add the boil grains and pulses mix it well finely shred the meat with a wooden spoon or in a blender adding ghee. Cook on low flame, heat the remaining ghee/oil fry the sliced onions until golden brown and take out from the oil.

    Serving suggestions

    Garnish with fried onions, finely chopped ginger silver chat masala and lime juice serve 6-8 persons.

    Rs.60.00
  • Butter Chicken Masala MixButter Chicken Masala Mix

    Butter Chicken Masala Mix

    out of 5

    Ingredients Required:

    Chicken Boneless (small cubes) – 1kg
    Onions – 250-300g
    Tomatoes Chopped – 400g
    Ginger & Garlic Paste – 1 tbsp
    Butter – 1/2 cup
    Oil – 1/2 cup
    Sugar – 1 pinch
    Cashew nuts – 100-150g
    Red Color – 1 pinch
    Coriander Leaves (for garnishing) – 1 bunch
    Silver Butter Chicken Masala – 1 packet

    Steps for Cooking:

    Chop Tomatoes, Cashew nuts, Onions pieces separetely.
    Grind onions and tomatoes together and keep aside, grind cashew nuts separately.
    Heat oil & butter in a kadai, add chicken pieces, fry for few seconds, then add ginger garlic paste, fry for 5 minutes then add cashew nuts paste fry till oil floats.
    Add silver butter chicken masala fry for few minutes adds grinded tomatoes, onions and 1 pinch red color cook on low flame till the chicken is tendered add little sugar garnish with coriander leaves.

    Rs.60.00
  • Amchur PowderAmchur Powder

    Amchur Powder

    out of 5

    Dry mango powder can be used instead of tamarind or citric acid while preparing a variety of delicious vegetarian and non-vegetarian dishes. It is also used as a chutney. The finest & pure quality dry mango powder is hygienically grounded and packed. No artificial color is added.

    Rs.60.00
  • Chicken Tikka Masala MixChicken Tikka Masala Mix

    Chicken Tikka Masala Mix

    out of 5

    Ingredients Required:

    • Chicken skinless (portions with a deep slite on each portion) – 2kg
    • Ginger paste – 1 tbsp
    • Garlic paste – 1 tbsp
    • Lemon Juice – quarter cup
    • Butter/ghee – half cup/75g
    • Silver Chicken Tikka Masala – 1 packet

    Steps for Cooking:

    • Mix all the above ingredients except butter/ghee and apply the mixture evenly on the chicken pieces. Marinate for about 1-2 hours.
    • Put each portion of chicken on the skewer and place it on very low heat of coal/gas fire. Grill evenly on each side until very light-brown.
    • Apply butter/ghee and grill until meat is tender.

    Serving Suggestions

    • Serve hot with fresh green salad & mint chutney.

    Note:
    This masala can also be used in panner tikka preparation.

    Rs.60.00
  • Achar Ghost Masala MixAchar Masala Mix

    Achar Ghost Masala Mix

    out of 5

    Ingredients Required:

    • Meat/Chicken – 750g
    • Ginger paste – 2 tbsp
    • Garlic paste – 2 tbsp
    • Green Chillies (big size) – 4-5 slitted lengthwise
    • Lemon juice – 3-4 tablespoons
    • Tomatoes – 4-5 med (paste)
    • Yogurt (plain) – 2 cups (Whipped)
    • Ghee/oil – 1-1.5 cups
    • Silver Achar Ghost Masala – 1 packet

    Steps for Cooking:

    • Mix 2 tbsp Silver Achar Ghost Masala with lemon juice and fill it in to slitted green Chillies.
    • Heat ghee/oil in a pressure cooker add meat, ginger garlic paste fry for few minutes then add yogurt, grinded tomatoes the remaining quantity of Silver Achar Ghost Masala mix it well fry it for 5 to 7 minutes.
    • Mix 1-2 glass of water, cover & cook on low flame until the meat is tendered.
    • Place the spice filled green chillies over the meat cover and cook on low heat until ghee/oil separates from the gravy.

    Serving suggestions

    Serve hot with Roti or naan.

    Rs.60.00
  • Dal Fry Masala Mixdal-fry-mix-bk

    Dal Fry Masala Mix

    out of 5

    Ingredients Required:

    • Split Pigeon Pea – 500g
    • Chana Dal – 50g
    • Tomatoes (Bangalore) – 2 cut into big pieces
    • Onions Finely Chopped – 1 med
    • Ginger Garlic Paste – 1 tbsp
    • Ghee – 2 tbsp
    • Red Chilly (Sabit) – 2-4 pieces
    • Coriander Leaves – 1 bunch
    • Mustard Seeds – 1/2 tbsp
    • Amul Butter – 1 tbsp
    • Cumin Seeds – 1/2 tbsp
    • Curry Leaves – 8-10 pieces
    • Lemon Wedges – 2
    • Silver Dal Fry Masala – 1 packet

    Steps for Cooking:

    • Boil dal in a pressure cooker. It is important that you must boil dal to semi not fully cooked.
    • In a kadai heat ghee, fry onions till golden brown, add ginger garlic paste, tomatoes chopped into big pieces and Silver Dal Fry Masala fry for a few seconds add the semi boiled dal and fry on low heat.
    • Heat the remaining ghee in a pan add mustard seeds, cumin seeds, sabit red chilly, and curry leaves fry for a few seconds and put it in the dal.
    • Take a small bowl heat butter put the bowl in the center in dal add 1 pieces of charcoal and cover the dal immediately.
    • Take out the bowl from the dal which contains charcoal.
    • Delicious dal fry is ready to serve garnish with coriander leaves and a dollop of butter.
    • Serve hot with Rotu, jeera Rice & lemon wedges.
    Rs.60.00
  • Dal Masala MixDal Masala Mix

    Dal Masala Mix

    out of 5

    Ingredients Required:

    • Tuvar Dal – 250g
    • Chana Dal – 50g
    • Cooking Oil – 3-4 tablespoon
    • Ginger Garlic Paste – 1 tbsp
    • Onions – 1 big
    • Tomatoes – 1 to 2
    • Cilantro leaves/Kothimir – 1 bunch
    • Mustard Seeds – 1/2 teaspoon
    • Curry leaves/Karyapatta – 1 small bunch
    • Silver Dal Masala – 1 packet

    Steps for Cooking:

    • Soak Dal for 10 to 15 minutes
    • Heat oil in a pressure cooker put mustard seeds and curry leaved add onions fry for few minutes add tomatoes and ginger garlic paste 1/2 the quantity of Silver Dal Masala fry it.
    • Add the soaked dal mix thoroughly put 3 to 4 glasses of water.
    • Close the lid of the cooker and cook on high flame for 5 to 6 whist or until the dal is cooked put off the flame.
    • Heat 1 table spoon ghee/oil in a khdai (wok) put the left over masala fry for 1 second and put it in the Dal in pressure cooker. Mix thoroughly and boil for few minutes.
    • Add cilantro leaves/kothimir and lemon juice.
    • Delicious and tasty dal is ready to serve.

    This masala can be used in various dal preparations.

    Important Note:

    No need to add salt, red chilly, any other spices.

    Rs.60.00
  • Butter Paneer Masala Mixbutter-paneer-mix-bk

    Butter Paneer Masala Mix

    out of 5

    Ingredients Required:

    • Paneer Cut into Small cubes – 1kg
    • Tomatoes Red Finely chopped & grinded – 400g
    • Fresh Cream – 1/2 cup
    • Butter – 1/2 cup
    • Oil – 1/4 cup
    • Cashew Nuts – 1 tbsp
    • Red Color – 1 pinch
    • Coriander Leaves for Garnishing – 1 bunch
    • Kasuri Methi – 5g
    • Silver Butter Chicken Masala – 1 packet

    Steps for Cooking:

    • Grind 400g tomatoes and keep aside. Also grind cashew nuts to a fine paste and keep aside.
    • Heat oil in a wok add ginger garlic paste, fry for a few minutes, add grinded cashew nuts panner and fry till the oil floats then add red color grinded tomatoes Silver Butter Paneer Masala 1 packet fry it well on a low flame until the paneer is tendered, add kasuri methi and sugar cook on low flame.
    • Once the paneer is tendered add fresh cream and garnish with coriander leaves.
    Rs.60.00
  • Chicken Curry Masala MixChicken Curry Masala Mix

    Chicken Curry Masala Mix

    out of 5

    Ingredients Required:

    • Chicken cut into medium pieces – 1 kg
    • Onions sliced – 200-225g
    • Cooking Oil – 250g
    • Cilantro leaves/kothimir, Hara Dania – 1 small bunch
    • Curd – 150-200g
    • Tomatoes – 4 big
    • Silver Chicken Curry Masala – 1 packet

    Steps for Cooking:

    • Heat oil deep fry onions till golden brown remove and keep aside.
    • Marinate chicken with Silver Chicken Curry Masala and keep aside
    • In a pressure cooker heat 4 tablespoon oil, put marinated chicken fry for few minutes then add curd or tomato paste fry for few minutes making sure masala doesn't stick to the bottom of the cooker.
    • Crush the fried onions and add to the contents of cooker fry for 1 minute.
    • Add 3 to 4 glasses of water mix thoroughly
    • Close the lid of pressure cooker and cook on high flame.
    • After 1 to 2 whistles reduce the flame.
    • Remove the lid of pressure cooker till the chicken is tendered & desired thickness is achieved.
    • Garnish with cilantro/Hara Dania leaves
    • serve hot

    Important Note:

    No need to add slat, red chilly, ginger garlic or any other spices.

    Rs.60.00
  • Mutton Curry Masala MixMutton Curry Masala Mix

    Mutton Curry Masala Mix

    out of 5

    Ingredients Required:

    • Meat with bones – 500 gms
    • Onions sliced – 200-225g
    • Cooking Oil – 200-225g
    • Cilantro leaves/kothimir – 1 small bunch
    • Hara Dania, Mint leaves/Pudina – 1 small bunch
    • Ginger Garlic Paste – 1 tbsp
    • Curd – 150-200g
    • Tomatoes – 4 big
    • Silver Mutton Curry Masala – 1 packet

    Steps for Cooking:

    • Heat oil deep fry onions till golden brown remove and keep aside.
    • Marinate Mutton with Silver Mutton Curry Masala and keep aside
    • In a pressure cooker heat 4 tablespoon oil, put ginger garlic paste 1 tbsp, and marinated mutton fry for few minutes than add curd or tomato paste fry for few minutes making sure masala doesn't stick to the bottom of the cooker.
    • Crush the fried onions and add to the contents of cooker fry for 1 minute.
    • Add 3 to 4 glasses of water mix thoroughly
    • Close the lid of pressure cooker and cook on high flame.
    • After 1 to 2 whistles reduce the flame.
    • Remove the lid of pressure cooker cook till the mutton is tendered & desired thickness is achieved.
    • Garnish with cilamtro/hara dhania leaves
    • Serve hot

    Important Note:

    No need to add salt, red chilly, any other spices.

    Rs.60.00
  • Tandoori Chicken Spice MixTandoori Chicken Spice Mix

    Tandoori Chicken Spice Mix

    out of 5

    Ingredients required:

    • Chicken with bones (Skinless cut into 4 quarters) – 1 kg
    • Cooking Oil – 3 tablespoon
    • Edible orange, red color – 2-3 pinches/1g
    • Silver Tandoori Chicken Masala – 1 packet

    Steps for Cooking

    • Clean the Chicken and make sharp incision on each piece with a knife.
    • In a bowl take 3 table spoon oil add Silver Tandoori masala edible orange red color and mix thoroughly.
    • Rub the chicken pieces with the above paste and marinate for 1-2 hours.
    • Place chicken on meshed grill, tandoori or barbecue grill and grill chicken is done turning it upside down.

    Serving Suggestion

    Serve hot with lemon wedges

    Important Note:

    No need to add salt, red chilly, any other spices.

    Rs.60.00
  • Fish Masala MixFish Masala Mix

    Fish Masala Mix

    out of 5
    Spice Mix for all Fish Curries

    Ingredients required:

    • Fish – 1 kg
    • Cooking Oil – Enough for frying fish
    • Lemon – 2
    • Silver Fish Masala – 1 packet

    Steps for Cooking:

    • First wash the fish pieces apply Silver Fish Masala and marinate for half an hour.
    • Fry the marinated fish in a pan on medium flame putting oil on the sides of the fish pieces.

    Serving Suggestions:

    • Serve with lemon wedges and onion slices.
    • Silver Fish spice mix can be used in preparing a variety of fish preparation.
    Rs.60.00
  • Noodles Masala MixNoodles Masala Mix

    Noodles Masala Mix

    out of 5

    Ingredients Required:

    • Noodles – 200gms
    • Carrot chopped – 100gms
    • Beans choppes – 100gms
    • Capsicum chopped – 50 gms
    • Soya sauce – 3 ml
    • Silver Noodles Masala – 10 gms

    Steps for Cooking:

    • Boil water for noodles. Add noodles salt & little oil boil it. Strain it in a strainer & put cold water on noodles & keep aside.
    • Heat oil in a fry pan, fry chopped vegetables, add soya sauce & Silver Noodles Masala. Stir it for 2 to 3 minutes. Add boiled noodles and stir. Serve hot with tomato sauce.
    • Little one's favorite yummy noodles are ready in just few minutes.

    Note:
    This packet of Fryums Masala contains added Monosodium Glutomate not recommended for infants below 12 months.

    Rs.60.00
  • Pasta Masala MixPasta Masala Mix

    Pasta Masala Mix

    out of 5

    Ingredients Required:

    • Pasta – 2 cups (Any kind)
    • Onions – 1 big (Fine chopped)
    • Tomatoes – 2 big (Chopped)
    • Green Chillies – 2 (Slit length wise)
    • Salt – to taste
    • Oil – 2 tbsp
    • Garlic – 2 to 3 (Grated)
    • Silver Pasta Masala – 1 packet

    Steps for Cooking:

    • Add the pasta to boiling water along with a tsp of oil and salt. Boil till it becomes soft. Strain it in a strainer. Put cold water and oil on it keep aside.
    • Heat oil in a frying pan fry onions till they become transparent add garlic and green chillies fry for 2 minutes then add chopped tomatoes fry for a few seconds then add 1 tbsp Silver Pasta Masala and boiled pasta mix it well. Keep on low flame for few minutes yummy & tasty pasta is ready to serve.
    • Serve hot with ppasta sauce.
    • Pasta is a staple food of traditional Italian chisine they are of two types dried pasts and fresh pasts both dried and fresh pasta come in number of shapes & vegetables.

    Note:
    This packet of Fryums Masala contains added Monosodium Glutomate not recommended for infants under 12 months.

    Rs.60.00
  • Sheer Khurma MixSheer Khurma Mix

    Sheer Khurma Mix

    out of 5

    Ingredients Required:

    • Milk – 1 litre
    • Tarbuj binj – 10 gms
    • Khopra (sabit sliced) – 25gms
    • Ghee – 1/2 cup
    • Silver Sheer Khurma Mix – 1 packet

    Steps for Cooking:

    • Heat ghee in a khdai (wolc) fry the ingredients of pkt.No.1, tarbuj binj and khopra slices fry for few minutes put off the flame.
    • Boil milk add Pkt.No.2 boil for 10 minutes stir frequently
    • Add the fried content of Pkt.No.1 to the boiling milk and stir frequently.
    • Tasty and delicious sheer Khurma is ready to serve.

    Important Note:

    Serve hot or cold as per your choice

    Rs.60.00