EVEREST PRODUCTS

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. Pav Bhaji RECIPE: PAV BHAJI Before you begin: Shallow fry 2 tsp garlic paste, 2 chopped onions in 2 tbsp oil till soft. Add 2 chopped tomatoes, 1 tbsp Everest 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 buttered pav (bread) and chopped raw onions sprinkled with lemon.

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. Everest Tea Masala RECIPE: MASALA TEA To get the best flavour add Everest Tea Masala while you boil water to make tea. For 2 cups of tea ¼ tsp of Everest Tea Masala will suffice. It not only adds a special flavour to your tea but also make you come alive with freshness.

• TIP500 gms vegetables or 1 litre of ready dal needs 1½ tsp 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. Garam Masala RECIPE: VEGETABLE Before you begin: Pressure cook 200 gm sliced cauliflower and 200 gm sliced potatoes in 4 cups of water. Strain and keep aside. Keep water. Fry 2 large chopped onions in 13 cup oil, till brown. Add puree of 1 large onion, 1 inch fresh ginger and 4 cloves of garlic. Saute for 10 mins. Add 1 tsp each of turmeric, coriander and black pepper powder and stir. Add tomato puree (250 gms), saute. Add cauliflower, potatoes and strained water. Cook till tender. Add salt to taste and 1½ tsp of Everest Garam Masala. Stir, cook for 3 minutes. Remove from fire. Keep covered for 5 mins. Serve. TIP: 500 gms vegetables or 1 litre of ready dal needs 1½ tsp Garam Masala. Dal, Samosa, Potato Vada, Kachori, Usal, Pattice, Patra and all types of farsans taste best with Everest Garam MasalS.

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. Paneer curries and light gravies are enhanced with the fragrance and taste of Everest Kitchen King. USAGE Ideal for vegetable & paneer dishes with mild curry. Kitchen King Masala RECIPE: MATTAR PANEER In 1 tbsp oil light fry 1 chopped onion, 2 green chilllies, 2 cloves of garlic, 5 cashewnuts, 1 tbsp poppy seeds, 1 tsp cumin, 1 tsp Everest Kasuri Methi, 1 inch ginger. Add ½ cup water, keep for 30 mins, grind to fine paste. Fry paste in 3 tbsp ghee for 3 mins. Add 2 pureed tomatoes, 1 tsp chilli powder, ½ tsp Everest Turmeric Powder & 2 tsp Everest Kitchen King. Add 1 cup boiled peas. Cook till ghee separates. Add ½ cup water & 250 gms fried paneer. Cook for 5 mins.

• TIPKeep covered for about 5 minutes to allow the cooked vegetables to fully absorb and retain the aroma and flavour of the masala. Serve hot.

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 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. Subtle aromas of Bengali delicacies are best enhanced with this unique blend. 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. Shahi Garam Masala RECIPE: VEGETABLE Before you begin: Prepare 750 g vegetables of your choice with the usual spices in ghee or oil as you normally do. Add 1 teaspoon of Everest Shahi Garam Masala. Stir on low flame for about 3 to 5 minutes. Add salt and sugar to taste.

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. Chhole Masala RECIPE: VEGETABLE Before you begin: Soak 100 gms Kabuli Channa overnight. Cook and keep aside. Heat 3 tbsp of oil, fry 2 chopped onions till golden brown. Add 1 tsp each of coriander and chilli powder. Add 1 tbsp Everest Chhole Masala. Fry for 3 mins on a low flame. Add 1 chopped tomato, 3 slit green chillies and ½ inch ginger, finely sliced. Add boiled chhole. Add salt, cook for 5 mins. For added flavour add ½ tsp Everest Chaat Masala and Everest Kasuri Methi.