Khasiyat Masalas

Baltti” is a serving utensil which comes in narrow bottom and wider open on top, and “Baltti” means bucket. Festival loving Indians all ways have occasions to celebrate. In Afghan which used to be a part of the 'northern Indian Plateau’, People lived in extended families. Due to big numbers of family members; it feels like a social gathering each time. Therefore, a large amount of food is required. That's where Balti is used as a serving utensil, So that it can maintain the temperature and that happens because of its narrow and deep shape.

Handi is a deep pot with narrow neck. Again it is Afghani style of cooking. Nan-bread is also popular in Afghanistan; they deep it in sauce and eat it that way. When large quantity is needed to serve a big group, this preparation is having little thin and juicy gravy therefore it is required to be served in a way so that juicy gravy should not spill out. Plus people like hot temperature of food so to keep it warm until the last person is served in this type of deep and narrow utensils, which is known as “Handi”. The most important to know is this style of cooking is cooked also in larger deep fat tummy and narrow neck handi pot. Originally cooking style in Handi is very close to pressure-cooker. When cooking in Handi, let it cook very slowly, sealing the opening of the pot with soil lid would keep the food inside the Handi is cooked with steam, just because of it aroma and taste to reaches to the depth of every pieces.

Afghanistan was the gateway to India for the Mughal Emperor. Mughal Emperor found that spices required in their kitchen were easily available in that part of India. Then they started "DAAVATS" (Parties), and Mughal Recipe was introduced in all royal Families.
Mughalai recipes had sprayed all over India.
Moreover, Mughalai cooking style and its food become most preferred because of its strong flavor. Royal Cooks have given: “DUM" style which means cooking on medium heat in sealed pots with limited liquid. This style is very close to Bhuna style, but the aroma is quite different.
Blended with Mac, anis, Nutmeg, Brown Cardamom, Coriander Seeds, Cumin Seeds and Red chilies are the main spices which bring out mind blowing aroma and taste.
Dum Biryani, Dum Aloo etc… are well known items of Mughalai cooking.

Principle spices use in central region of India is Cumin Seeds, Nigel Seeds, Ajwain Seeds, and Coriander Seeds, Cumin seeds, Cloves and cinnamon sticks.
Bhuna style means roasted or toasted. Central region of India is famous from the jungle called sunder van, many wander in this forest for picking dry wood to sell it for money making. They pass many days in the jungle, during this period they hunt for quick meals and without the use of utensils. Cooking is hard so they roast / cook food on fire with help of skewers. This became fashionable in the modern days.

Portugal ruled over Goa, Div and Daman up to 1960 More than “400” years, after Vasco-de-Gama had discovered India; the voyage was in search of spices as to use them as preservatives. Portuguese after arrival looked at the country’s situation which was divided into small kingdoms. Inefficient rulers were lazy and busy in lavish spending and personal entertainment. All the time, they were busy in personal entertainments, (vine and woman). Indian kings were never interested in Citizen Welfare. Diplomats of kings were taking disadvantage of selfish kings.

Kadhai is thick iron wok like, handed pan. Some Items are not so juicy or totally dry but always with thick gravy.
Those people who live in the jungle or central region of India, which is plain and agriculturally useful because of big rivers passing through that area, they grow lots of seasonal vegetables which they like with thick sauce. The people from central region like rice or bread with vegetables, any type of meat or fresh water fishes, crab also prawn. Therefore, their dishes are always with thick sauce. Kadhai is an ideal cooking utensil, and it become very useful. Now the item which is cooked in utensil called KADHAI become very popular after the utensil’s name item also known as KADHAI.

Maharashtra has quite few verity of Masala which distingue Maharashtrian food from other regional aroma and taste of India.
Strong and hotter taste is significant taste of Maharashtra. This special Masala makes easy to pre pare Maharashtrian items like Usal, Varan and Masala Bhat.

Mumbai is located in Maharashtra state on the western coast of India. Maharashtra is a large state with a variety of climatic and geographical conditions and full of different customs and food.
Mumbai is a metropolitan as well as a cosmopolitan city with a population of a "100 million" People have to travel a lot in their routine life. Mumbai is a city with all sorts of food demand but common people have different requirements and taste, which can be bought and eaten on roadsides or footpaths. Mouth watering aroma pulls you straight to the stall or any type of food outlet. This aroma that draws the people's attention is of Mumbai Masala.

In Rajasthan State in India Bhor Desert is also well known. Completely dry region of India, state is facing water shortage all the time. Rajasthan Cultivates, some sort of vegetables, and some kind of pulses. Rajasthan is still having its culture alive; people are quite traditional and hard working nature.
Lots of forts and palaces are in tidy condition, and are symbols of healthy, wealthy and royal past. Even today hospitality is prime part of Rajasthani tradition. Food taste-wise is of top class. Rajasthani people are hot food lovers naturally to keep their body in most trances. Mevad is a known city of Rajasthan. When any one eats hot food they perspire lot and this helps them to protect against very hot climate.
Asafetida, Black Pepper, Cinnamon Stick, Cloves, Cumin Seeds, Mango Powder, Rock Salt, Yellow split flour, and Red pepper are their regular spices.

Before the British people arrived in India, It was known as Bharat. Mughal attacked on Hindus. Moreover, ruled over India for a long time. Slowly People of different culture mixed up and they started exchanging and taking each other's habits and practice. There was deep difference between both cultures. Especially food and eating style was quite different, it was not a question of being vegetarian or non-vegetarian, but cultural difference was the main cause of controversy.
Now Mughalai recipes are modified in quite useful way for both vegetarians and non-vegetarians, because the spices required where literally the same so as the cooking style.

Navaratna Korma, Makhkhani Preparation, Shahi Biryani, chhole Bhature, etc. are very popular all over the world, now people have become well aware with Indian Food and its aroma. Unfortunately they don't know about real food which is commonly cooked in the daily life of India and the food they know is not real ethnic Indian food, but it is fancy Indian Food. India is a large country with different geographical and climatic conditions; therefore, they have lots of variations in their customs, costumes, and foods.
Pahadi means Hilly regions and they have their distinct verities because of the spices available are differing from other parts of India.

There are many type of popular Indian food like South Indian, Maharashtrian, kathiavadi, Rajasthani, and North Indian style etc.

When we talk of north Indian style the first thing that comes to our mind is Panjabi Food. Panjabi Style has become a significant style of the north region. Off course Punjab comes in the northern region, but it is not the only one. Kashmiri style also comes in the northern state.

Rajvadi it means royal (Blood/family) that means nobility. Aristocrat people want everything in style. Especially everything should be luxurious and exclusive, so as food. Cooks known as "RASOYA", these are always top class chefs, never compromises with 'if and but'. Because they are fussy, they don't compromises with unavailability of any sort of spices.
As literacy increased in India, more and more women started working. With increased income, they started enjoying little luxury, thus eating out became fashionable in society. After eating north Indian or South Indian they started looking for different varieties. Rajvadi that masalas is for higher class variety which also picked up nicely in mind of food lovers. Romantic sense awakes with Rajvadi aroma, so it will become most wanted amongst lovebirds.

Tava is a flat frying pan. Usually it is useful to roast chapatti or any type of Indian bread. When somebody wants to cook a dry item and if at all needed to cook in pan fry style, then a Tava is used.
Some People prefer to have either rice or bread in their routine Menu. People who don't prefer rice in their daily menu, like to have any type of semi dried item with bread. The Tava Style becomes useful to the people like hunter tribes or dry wood pickers who are habituated to eat in flat dish or use a leaf as a plate because they cannot afford carrying utensils, and hence dry item came in to existence. Some spice like Fenugreek seeds, black cumin seeds, cumin seeds, coriander seeds, aniseeds, fennel seeds, clove cinnamon sticks are blended together to make a nice mixture which are then used in Tava style.

Biryani is originally royal rice dish. Biryani is POPULAR AT any food festivals.
People who know it can go any length to have it. It comes in most wanted Mughalai dish, and its popularity is due to special aroma and balanced mixture of rice with vegetable, mutton, chicken or seafood
In Muslims Biryani with mutton is most desired, but in general people like chicken Biryani that is prepared often. Now vegetable Biryani is also becoming popular
Strong but sweet aroma encourages appetite with its name only.

CHICKEN TICKA PASTE and TANDOORI PASTE is having same effect and nature and uses but only different is it have Punjabi aroma in lead
Butter chicken, chicken ticka, paneer ticka and Cauliflower ticka are leading item that can prepare with chicken ticka paste.
Red chilli, lime juice, salt, rock salt, garlic, ginger and fenugreek, KHSIYAT’S SHAHI MASALA and Black Pepper.

Maharashtrian people eat quite chili hot food. Most of the spices they use are hot in nature and taste. Its flavors and aroma of Maharashtrian food makes us hungry. The main spices are stone flower, cloves, cinnamon sticks, cumin seeds, coriander Seeds, Red Chilies, Black Pepper, Anis tar, coconut, and roasted peanuts.
USAL-PANV, MISAL-PANV, PATAL-BHAJEE, Etc… are most attractive dishes of Maharashtra. Not only the Aroma of Ghati Mix is different than regular Masala mix, but its taste is too.
Khasiyat Masala attempts to give you real aroma with controlled hotness. You have to add Khasiyat Ghati Mix after frying any item you want to give its flavors to.

HYDERABADI is important part of India as long as food and aroma concern
This is because Mughal emperor from Humayu the early time Mughal emperor to tipu sultan have ruled on Haidrabad, it is long - long time BAVARCHI of sultan were particular and fussy about their food preparation.
Latest chefs also very popular for grate dishes
HYDERABADI varieties are on top list of Indian food dishes, this is most important to note that HYDERABADI dishes are having equal range of vegetarian and non vegetarian items mainly this items are not restricted to HYDERABADI chef to use available ingredients but anything from India that comes in this dishes.

KOLHAPUR is situated in MAHARASHTRA a western state of INDIA.
Food of KOLHAPUR is well-known for its hotness. KOLHAPURI people generally eat very hot food.
Some strong spices like stone flower, clove, cumin seeds, and dry red chilies create not only hot food but its distinct aroma makes it intrusting. People who love hot food cannot stop once they start eating this verity.

diplomats of the great mughal emperor were enjoying status of king. As a representative of the badshah, mughal diplomats where known as “navabs”. Royal living style of navab was always using sophisticated things. May it be clothing, could be accommodation or food and its ingredients, their chefs were called bavarchi. Most of the navab’s “bavarchi” coming from bhathiyara family a traditional mughal cook.
bavarchi the fussiest cook had designed the best recipes for the navab.
navabi khana [food]; it is delicious and with a light spicy aroma. Even today wining heart’s of food lovers.

The entire population of India loves chaat food. chaat food is popular because of it tingling taste. Assorted items along with sweet, Saur and hot sauces used according to a person’s willingness. Thus it becomes special.
In chaat item PANI PURI has its own class.

Fully puffed to a ball shape deep fried pastries filed with minted and spiced, hot and Saur and sweet chutney (sweet chutney is added if only wanted) also mashed boiled potatoes sprouted beans or boiled dried mutter with chaat Masala is also added and then eaten, whole purl at a time.

Tandoori item like chicken Tandoori, Tandoori fish, prawn Tandoori, Tandoori muscles etc. is most popular Tandoori dishes
To prepare Tandoori dish Mari nation is important. Spices should use in perfect proportions, as well herbs are also important, any mistake in proportions or missing of any herb or spices spoils taste and aroma of item.
KHASIYAT’S “TANDOORI PASTE” plays most important role in preparation of Tandoori items. Paste has all required spices and herbs, herbs and spices used are well balance to produce authentic aroma taste.

There are large number of people turning toward Indian food, and every day it is becoming more and more popular, reason is it’s infinitive verity and that’s not only for vegetarian food, also non-vegetarian food have numerous verity to satisfy spicy food lovers.
It is not too exaggerating to say now people have accepted spicy food but now they have developed their extremity to eat chili hot food. Chicken “65”, Vindaloo, the recipes of this items has shaped to satisfy English people, this items are known for its hotness, that is chili hot.

CHICKEN “65” this item is designed in 1965 by a chef of Hydrabad on special request by royal queen of great Briton. Chef decided to include non-Indian ingredients in his recipe. He have designed dressing including vinegar, Soya sauce, in his recipe, and then used dressing as Mari nation.
Chef decided to deep-fry this item instead of backing in Tandoori oven and added edible red colouring.
KHASIYAT’S CHICKEN “65” PASTE is combination of all ingredients in this specialize paste.
CHICKEN “65” PASTE can be used for preparing cauliflower “65” for vegetarians; also frying this paste and including pre cook rice in it create Rice “65” item.

there are many kebab items in indian cooking. Kasiyat’s “kabab paste” is for kohinoori kababs

this kabab can be prepare with mince goat/lamb/beef or chicken meet, mix vegetable kabab is also good suggestion
best part of kasiyat’s “kabab paste” is it gives you to cook kabab on hotplate, barbeque, deep-fried or backed in tandoori oven.

Now, Madras is known as Chennai is situated on the southeast eastern coast of India. Eating habits of people who live on the coastal area is to eat something which helps them copes humidity and Mother Nature has given them all useful ingredients available in that region. And it’s for sure that cooking with these spices adds up more taste and aroma.
Distinct flavor of clove, cinnamon, coconut, coriander, and Cumin seeds make southern aroma different from other spices.

KHASIYAT’S recipe department in 2007 designs DAXINI PASTE. In the year 2007 KHASIYAT’S Chef have participated in competition and wanted to introduce an item without north Indian taste but lightly spiced sweet and sour item with touch of coconut taste, and successfully form a recipe for fish dish.
With DAXINI PASTE Company has successfully experiment on chicken dish, red meet item and also vegetables like Okra, Potatoes, eggplants, tomatoes and onions.

Fulvadi mix enables to prepare a Fulvadi very quickly, the item made of lentil flower mix in authentic gujrati taste. The spices used in this are in traditional form used by grandmother, which they learn from their grandmother.
Fulavadi is finger bait, also used as refreshment or for breakfast, but in India specially thali a combination of many item they always have sweet dish, accompaniments main course bread and rice in one dish. Laddu is favorite sweet item of Gujarat; Fulvadi is important accompaniment when laddu is there.
Crispy, spicy, hot & sweetish taste is very interesting which gives tingling taste. Finger shape dip fried dry item is also popular munching.

SAMBHAR MIX is specialty of “KHASIYAT PRODUCTS” to prepare sambhar, which is must with south Indian Masala dhosa, sada dhosa, idly, and mandu vada.
Soupy lintel soup and vegetable help you to enjoy some of south Indian dishes.
SAMBHAR MIX is ready mix to prepare “SAMBHAR”. Mix SAMBHAR MIX in tomato purees, frying it and add enough water cooks it to form little thick soup and sambhar is ready to eat. Desired precook vegetable can be added to it if want.

chaai is a hot tea drink, which is known for its refreshing, warming, nourishing and energizing feeling.
originally tea is imported from china; buddhist pilgrims have brought it back to india as black tea. This was drunk without milk in original form.
in india it is modified and new format of preparing tea has come into form. They started boiling milk, sugar, tea leaves and some specialized masala a touch of refresher

Mughal King was known as Badshah and the Royal Family Was called shahi family. Dishes cooked by BAVARCHI (Head chef of Royal family) were known as Shahi dishes. There was no question of cost, so all expensive spices were used, the aroma which came out of that kitchen was known as royal aroma or shahi aroma.

If someone is talking of food and specially Guajarati food dakor gota is an all-time favorite. Mix flour of tur-dal, mung-dal, udid-dal and gram split, along with spices, rock salt and sugar combine with water and then deep fried in marble size ball.
This aromatic crispy covered soft dumpling like item good as accompaniment is being used as snakes, starter or in thali dishes.

If you know KASHMIR then GULMARG is nothing new for you
As far as KASHMIR is concerned, situated on top north of India and part of HIMALAYA, this region of India is quite cold and people have to protect themselves from chilled climate wearing worm cloths to keep themselves warm just to protect from whether, but to regularize their body thermostat they have to eat something hot in nature that regularize their body thermostat in order.
Spices like clove, cinnamon, black pepper, ginger powder are known for their hot nature Kashmiri people uses above spices in their routine food.
We have gone through some spices which are hot in nature, but some spices which are even hotter are mention spices like saffron, cardamom, pepper, mustard seeds and asafetida but some of them are very expensive for common people.

South of Indians uses a lot of coconut in their cooking, along with tamarind/tamarind sauce. Udipi is not exactly on the south of India but in the south east of India they still use coconut but tamarind is not a must. Udipi’s other specialty is mustard in any form whole/crushed/powdered or oil form.
In their regular cooking style they have many masala mixes but here we are talking about the masala hitch produces the common aroma. We have trick fully reduced/added or increased some of the spices to produced many item/dishes with authentic taste and mind blowing aroma