Cooking Spices #231854

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 MasalaRECIPE: 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.

A heart-warmingly spicy yet, light, soup-like dal, Rasam is a must at the table in South Indian homes. It can be eaten with plain boiled rice or drunk as a flavoursome soup. USAGE These days Rasam comes in many 'avataars' from the traditional Lemon Rasam and Tomato Rasam to the more adventurous Garlic and even Pineapple Rasam. Fortunately, the basic recipe remains the same. Everest Rasam Masala Powder, a chilli-coriander-cumin based blend - assures you of authentic Rasam every time. Rasam Masala PowderRECIPE: RASAM Before you begin: Cook 50 gms. pigeon peas (toover dalarhar dal) in litre of water and tsp of Everest Turmeric Powder. Remove the fully-cooked dal from the flame and churn it. In a seperate vessel, boil tamarind juice with tomato or garlic pieces, salt & 2 tsp of Everest Rasam Masala Powder for 30 mins. Add cooked dal to the mixture. Keep on flame for 5 mins. Baghar: Heat 2 tsp ghee, add 1 red chilli, tsp mustard seeds, a pinch of asafoetida. Add baghar to the mixture, Add coriander leaves. Serve hot.

Sambhar is a wonder recipe from the South of India and can be aptly described as a 'designer health food'. The various dals, vegatables, spices and condiments that go into a typical Sambhar gives all the nutrients the body needs. Sambhar can be had with rice as a South Indian does it almost everyday, or with Idlis, Wadas, Potato Wadas etc. Sambhar, especially with Idlis has gained universal acceptance in India, and is considered as an excellent diet food. USAGE Even in South India, Sambhar is prepared differently from region to region. This Everest blend is suited to all the various Sambhar preparations. Sambhar MasalaRECIPE: SAMBHAR Before you begin: Soak 100 gms. Tur Dal for 30 minutes. Boil Dal with pieces of Drumstick, Brinjal, Pumpkin and Onions. Add 2 tbsp of thick Tamarind Juice, Chilli Powder, salt. Add 1 heaped tbsp of Everest Sambhar Masala. Bring to a simmer. Remove from fire. Serve.

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 MasalaRECIPE: 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 1 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 1 tsp Garam Masala. Dal, Samosa, Potato Vada, Kachori, Usal, Pattice, Patra and all types of farsans taste best with Everest Garam MasalS.

It blends black pepper, cumin, black cardamom, pepper long and dry ginger among other spices to create a robust blend of Garam Masala. This gives a rich and vigorous flavour to any delicacy. It also heightens the texture of a dish. Enliven the robust flavours and aromas of North Indian Cuisine. USAGE Everest Royal Garam Masala is added to delicacies for a robust flavour, royal aroma and rich texture. The only way to sum up its effect on a dish is by saying Bon Appetit! Royal Garam MasalaRECIPE: Vegetable Prepare the vegetable of your choice with usual spices in gheeoil as you normally do. Add 12 tsp Everest Royal Garam Masala. Stir vegetable on a low flame for 3 mins. Keep covered for atleast 5 mins., so that the vegetable retains the flavour and aroma of Royal Garam Masala (500 gms. vegetables or 1 litre of ready dal needs 1 and 12 tsp Royal Garam Masala). Samosa, potato vada, kachori and all types of farsans taste best with Everest Royal Garam Masala. TIP: 500 gms vegetables or 1 litre of ready dal needs 1 tsp Royal Garam Masala. Samosa, Potato Vada, Kachori and all types of farsans taste best with Everest Royal Garam Masala.

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 MasalaRECIPE: 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 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, tsp Everest Turmeric Powder & 2 tsp Everest Kitchen King. Add 1 cup boiled peas. Cook till ghee separates. Add cup water & 250 gms fried paneer. Cook for 5 mins.

A subtle blend of spice specially combined to enhance the taste of vegetable dishes. Everest Sabji Masala is virtually the fast-food equivalent in the range of Everest blended spices. It gives vegetable dishes a mildly resonant flavour and the appetising colour so characteristic of vegetarian fare. USAGE If you need to rustle up a quick vegetable curry, all you need is your favourite vegetables and Everest Sabji Masala, the 'one-stop' masala. That's right, you do not need any other spice to make your dishes tempting and irresistible. Everest Sabji Masala is just the right handy must-have for all those who simply don't have the time for elaborate cooking, but would like to prepare delicious, appetising vegetable dishes all the same. Sabji MasalaRECIPE: VEGETABLE Before you begin: Prepare the vegetable of your choice in gheeoil as you normally do. Add Everest Sabji Masala. Stir vegetable on a low flame for 3 mins. Keep covered for atleast 5 mins., so that the vegetable retains the flavour and aroma of Sabji Masala. In a few minutes, your favourite, delicious vegetable is ready to eat. Everest Sabji Masala also adds a very distinctive and unique taste and flavour when used in the preparation of vegetable, lentils, grams, kachoris, pakodas, farsans, pattice, samosas, potato wadas, etc.

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 BhajiRECIPE: 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.

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 MasalaRECIPE: 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 inch ginger, finely sliced. Add boiled chhole. Add salt, cook for 5 mins. For added flavour add tsp Everest Chaat Masala and Everest Kasuri Methi.

An exotic spice-blend that can create culinary-magic in the hands of an expert chef! USAGE This Masala Mix contains pure, farm-fresh spices, blended in just the right proportions to enliven an array of starters, snacks and gourmet dishes. Everest Super Garam Masala is the premium choice of thousands of chefs and caterers across India who adds its flavours and aromas to create mouthwatering flavours. Everest invites you to cook, serve and enjoy these all-time favourites and make many an evening party delicious to remember! Super Garam MasalaRECIPE: Cook the vegetables or dal of your choice as you normally do. 10 mins before the dish is done, add Everest Super Garam Masala, close and keep for at least 5 mins to retain aroma. For best taste add 3 tsps of Everest Super Garam Masala to 1 kg of vegetables or 2 litres of dal.