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We are market leading processors, exporters and suppliers, offering wide range of highly aromatic Masalas like Coriander Powder, Gobi Manchurian Masala, Chana Masala, Biryani Pulav Masala, etc. These masalas are produced using high quality natural ingredients and with the help of the latest manufacturing processes. We ensure our clients that all these masalas are processed and packed under hygienic conditions. Further, these masalas are available at the most affordable prices. |
Gobi Manchurian Masala
A complete ready mix for preparing all kinds of manchuris in minutes like gobi, paneer mixed vegetable, mushroom etc.
Recipes -
Step 1: cut caulifower (gobi) into small pieces. Clean by soaking in hot water for 5 minutes and drain.
Step 2: take the bigger mix pack and add required quantity of water make a paste with no lumps.
Step 3: dip gobi pieces and deep fry in oil on medium flame till golden brown like bajjis/bondas.
Step 4: heat 25ml oil in a frying pan. Cut onion, garlic, ginger, capsicum in to small pieces and fry them in oil till golden brown. Add 1cup (100) water to the smaller mix pack 1 pkt tomato ketchup and heat in he same pan. Put fried gobi pieces & mix well until water evaporates on high flame. Garnish gobi manchurian with coriander leaves and tomato ketchup. Serve hot.
for better taste you may also add chilli and soya sauce during simmering you can also this pack to prepare mixed vegetable, baby corn, paneer manchrian, etc.
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Noodles Masala
A ready taste maker for Noodles, Pasta, Verimcelli and Fried rice.
Recipes -
Boil 2 cups (300ml) of water. Break 100g noodles and add to boiling water. Cook for 8 – 10 minutes, stirring gently. When cooked drain out the water and add 1 teaspoon of cooking oil to the noodles. In a frying pan, heat 3 teaspoon of oil, add the cooked noodles and 2 level teaspoon Kwality Noodles Masala. Stir gently. Simmer it for 3 minutes & serve hot.
Taste Enhancer :
To make noodles more tasty & nutritious we suggest that you add chopped & boiled carrot, beans, cabbage, onions, capsicum, garlic & ginger
while adding noodles masala. Serve with sauces.
Semia Upma :
You can also prepare delicious Semia Upma by just replacing Veermicelli (Semia) for noodles & follow all ther above instructions. Garnish with coriander leaves, tomatoes & onions. You can also use this masala for Fried Rice, Macaroni, Spaghetti.
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Chat Masala
A blend of salts and spices which can be sprinkled on chopped friuts, vegetables & Snacks like sandwiches, chats etc, for that great tangy taste.
Recipes -
For Salties, Waffers, Salads, Fruit Juices, Sandwiches, Tikkies, Samosas, Pakoras, Fried Cashewnuts, Almonds, Fruit Chat, Potato Chat, Dahi-Vadas, Papris, Burgers, Pizzas, Panner Tikkas and roasted delicies, sprinkle
Kwality Chat Masala:
Recipe: Aloo Chat Boil, chop fry till slightly golden, 500 g potatoes. Remove in a bown. Cool. Add 2 tbsp. Mint chutney, 1tbsp. Lemon juice, ½ inch piece Ginger, Chilli & salt. Mix well. Sprinkle 1tbsp KWALITY CHAT MASALA. Toss & add chopped coriander leaves.
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Jaljira Masala
A great appetizer, thirst quenching drink, helps in digestion and gives tangy taste when added to fruit juices, soups, salads or any kind of wafers, pop corn and also for preparing pani for pani puri. Recipes - - Add kwality jaljira to glass of water, stir with spoon. Sugar can be added if desired.
- Use jaljira with fruits, fruit juice, sugar cane juice tomato soup, salad, egg, meat, palav, tikka and make them digestive and appetizing.
- Use of jaljira in summer affords relief.
- It can also be added to sauce of tomato, coraiander, pudhina etc. , to develop the taste and make them appetizing.
- Addition of jaljira to fried preparation (dal-moth, chiwra, boondi, fried pulses, all type of wafers, popcorn, etc. ) augment their taste and makes them digestive.
- You can also prepare pani (for panipuri) or masala soda with this natural spicy digestive.
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Super Garam Masala
Economically priced Garam Masala specially packed for Caterers, Hotels & Bulk user Recipes - - Prepare the vegetable of your choice with usual spices in Ghee/Oil as you normally do. Add 1 1/2 tsp Kwality Super Garam Masala. Stir Vegetable on a low flame for 3 mins. Keep covered for at least 5 mins, so that the vegetable retains the flavour and aroma of Garam Masala (500 gms
- vegetable or 1 litre ready Dal needs 1 tsp Garam Masala). Dal, Samosa, Potato vada, Kachori, Usal, Pattice, Patra and all types of Farsans tastes best with KWALITY Super Garam Masala.
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Sambar Powder
A typical blend to be added in boiled Tur Dal which makes a great combination with most South Indian Snacks like idlis, vadas , Dosas , etc
Recipes -
Cook 125 gms Thoor dal with a ltr water. Add a teaspoonful Turmeric Powder and a spoonful of oil while cooking the dhal. Before the Dhal is fully cooked. Add chopped onions or any other vegetables after the Dhal and vegetables are fully cooked. Add 4 to 5 teaspoonful of KWALITY SAMBHAR POWDER. Required quantity of salt and tamarind cook the whole for 10 minutes. Remove the vessel containing sambhar your delicious sambhar is ready. |
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Biryani Pulav Masala
A powerful blend of spices that can make both vegetable & Non - Vegetable Biryani and Pulav delicious and tasty. |
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Pav Bhaji Masala
A Pure blend of spices to be added to boiled Vegetables / Bhaji and eaten with pav Roti.
Recipes -
Shallow fry 2 tsp. Garlic Paste, 2 chopped Onions in 2 tsp Oil till soft. Add 2 chopped Tomatoes, 1 tbsp KWALITY PAV BHAJI MASALA, chilli powder and salt. Roast. Add 500 gms. Boiled vegetables like potatoes, green peas, cauliflower, capsicum. Cook and mash for 2 to 3 mins. Add a blob of butter, sprinkle chopped coriander leaves. Serve with Hot Butter Pav (Bread) and chopped raw onion sprinkled with lemon.
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Pani Puri Masala
Ideal for mouth watering Pani puri dip and Pani Puri masala.Serve crisp Pani Puries with boiled Potatoes & whole Channas & Sweet Date - Tamarind
Chutni.
Recipes -
To prepare the pani for 100 puris grind to paste 2 cups of Mint Leaves, 8-10 Green Chillies, 1 Ginger and 1 Sour Lime. Add the paste to 1 1/2 litre, of water and salt to taste Add 2 tbsp. KWALITY PANI PURI MASALA. For added taste you may add Amchoor powder to taste. Chilli, strain and serve with chopped boiled black channa or soaked salted boondi as fillers in the puris.
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Multi Purpose (Subji) Masala
It can be used across different cuisines in india. It is not a simple masala. But is unique and it efficiently enhances the taste inherent in the food ingredients that already present. |
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