M.Motilal Masalawala, Indian Blended Spice Mixed Masala Powder 50g, FREE SHIPP

Pure Indian Blended Spice Pre-Mixed Masala, ByM. Motilal Masalawala, Mumbai (Since 1912)

 All Spices Size: 50 g

 Quality Assurance:

This is a quality product and we have takengreat care while selecting, sorting and packing this product. Should it failbelow the high quality standards, please write to us your concerns orexpectations, we will do our best to resolve.

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Sr.No

Pre-MixBlended Spices Name

Type

Ingredients

Directions

1

Panjabi Masala

Gravy Masala

Dhania, Jeera, Amchur, Andardana, Casia, Javintri,Shahjeera, Chlilly, Jeera, Kachari, Lavang, Salt, Cloves, Black Cardamom,Amchur.

Add 2 tsp. masala to 4 tomatoes; make gravy mix with 250gmix veg of your choice.

2

Kitchen King Jain Masala

Jain Masala

Coriander, Chilly, BLACK Pepper, Fennel, Cumin, Cloves,Tej Patta, Triphala, Jaiphal, Turmeric, Javantri, Star Anise, Black Cardamom,Salt.

1tsp masala to 250g veg in addition to green chilly masalaetc. change the taste of everyday cooking.

3

Khichadi Masala

Ready Mix Masala

Kashmiri Chilly, Tejpatta, Dhania, Haldi, Casia, Lavang,Jeera, Ajwain, Dry Ginger, Badiyan, Variyali and Salt.

Add 2/3 tsp. masala 500g steam rice and dal mix use fordal khichadi and plain Khichadi.

4

Ragda Pattice Masala

Chat Masala

Coriander, Cinnamon, Cloves, Amchur, Kachari, BlackPepper, Black Cardamom, Cumin, Anardana, Tejpatta, Javantri and Salt

Add 2 to 3 tsp. ragda patice masala to 3 tomatos and makegravy. Mix with 200g boiled white mutter.

5

Malai Kofta

Punjabi Gravy Masala

Haldi, Dhania, White chilly, Kali Elaichi, Badiyan,Jaiphal, Javintri, Triphal, Green Elaichi, Lavang, Jeera and Salt.

Use 2 tsp. masala with 300g gravy of kaju and white creamadd a little sugar as per taste.

6

Maharaj Dal Masala

Masala

Chilly, Coriander, Cumin, Amchoor, Variyali, Rai, Mehti,Haldi, Triphala, Black Pepper, Lavang, Taj, Hing, Salt and Kabab Chini

Use two tsp. MMM Dal Masala with toor dal. No need totadkha.

7

Rajwadi Garam Masala

Chat Masala

Coriander, Chilly, Black Pepper, Fennel, Cumin, Cloves,Tej Patta, Triphala, Jaiphal, Javantri, Star Anise, Casia, Black Cardamom.

Add sufficient quantity MMM Gram Masala in addition toregular masalas to further enhances the taste of mixed vegetables patras,potato wadas, samosas, Farshan etc. add salt to taste.

8

Dal Fry Masala

Punjabi Masala

Dhania, Kashmiri Mirch, Haldi, Onion, Garlic, Rai Methi,Jeera, Variyali, Tejpatta, Lavang, Badiyan, Elachi, Miri, Jaiphal and Salt.

Ue 1 tbspn with 100g mixed dals  no need for tadkha.

9

Idli Sambar

Masala

Coriander, Chilly, Fenugreek, Cumin, Casia, Tej Patta,Salth, Cloves, Urad Dal Curry leaves, haldi and compound hing.

Add 2 tbspn Idli sambar masala to 100g toordal and 200gboiled veg of your choice.

10

Veg Kolhapuri Masala

Pujabi Masala

Chilly dhania, haldi, cassia Kalimiri, Tejpatra, Lavangkali elachi, Jeera, Triphala, Rai, Mthi and salt.

Add 2 tbsp. masala to 250g chopped mix veg of choice nicehot and spicy.

11

Pani Puri Masala

Chat Masala

Phudina, Sanchal, Jeera, Chilly, salt, Amchur, Sindhanamak, Kalimiri, and Pipper.

1 tbsp Pani Puri masala in 1 glass of chilled pudhina wateradd green chilly an per taste.

12

Dal Makhani Masala

Punjabi Masala

Dnania, Haldi, Kashniri, Mirch, lavang, Tej patta,Triphala, Jaiphal, Badiyan, Javintri, Kalimirch and salt

Heat 2 tsp masala with 200g tomatoes and mix 250g blackdal and 250g rajma.

13

Dosa Masala

Masala

Red chili, amchoor, dhania, salt, sanchal, jeera, pepper,lavang, Kachari, Methi, Mustard, Hing, Haldi, Triphala, Edible oil.

Sprinkle masala on the dosa very useful for mysore masaladosa.

14

Samosa Kachori Masala

Chaat Masala

Dhania, Kashmiri Mirch, Kalimiri, Sounf, Gumin, Cloves,Tej Patta, Triphala, Jaiphal, Javantri, Badiyan, Kali Elachi

Use 2tsp masala with 250g boiled potatoes to make samosasor 250g mongdhal to make khasta kachoris.

15

Misal Masala

Masala

Hing, Chilly, Dhania, Haldi, Casia, Tej Patta, Cloves,Black Cardmon, Jeera, Nagkesar, Triphala, Rai, Methi and salt.

1 tsp missal masala to 3 tomatoes glass water and 100g Mixpulses Serve with sev and Mix chiwada.

16

Jain Dal Fry Masala

Jain Masala

Dhania, Kashmiri Mirch, Haldi, Rai, Methi, Jeera,Variyali, Tejpatta, Lavang, Badiyan, Elachi, Miri, Jaiphal and salt.

Heat 2 tsp. masala with 200g tomatoes 300g mix dals.

17

Rasam Masala

Masala

Chania, Chilly, Methi, Jeera, Rai, Casia, Tej Patta,Salth, Cloves, Urad Dal, Amchur, Curry leaves, Turmeric and Asafoetida.

Add 2/3 tsp masala to 100g toordal. No other masala isrequired.

18

Fresh Garlic Pav Bhaji Masala

Chat masala

Coriander, Chilly, Black Peppar, Fennel, Cumin, Cloves,Tej patta, dry mago, Turmeric, Garlic, Onion, cassia, star anise, elachi andsalt.

2 to 3 tsp pav bhaji masala in 500g mix boiled veg.

19

Jain Biryani masala

Jain Masala

Kashmiri chilly, dhania, jeera, haldi, cassia, lavang,badiyan, jaiphal, javintri, kalimiri, triphala, kali elachi, tejpatta,varvali and salt.

2 tsp masala in 500g rice and 200g veggises, also makehyadrabadi biryani.

20

Curry Powder

Punjabi Masala

Dhania, Mirch, Haldi, Rai Methi, Jeera, tej Patta, KalieElachi, Kalimiri, Kadipatta, Jaiphal, Badiyan and salt

1 tsp masala to 1 tomato, 1 onion, 4/5 garlic, tsp.ghee/butter and cook on low flame this masala makes tasty thick gravy.

21

Tawa Fry Masala

Punjabi Masala

Chilly, coriander, termaric, cinnamon, salt, tej patta,cloves, blck cardamom, cumin, nagkesar, triphala, rai, hing kasoori methi,whole variyali, dhana kuriya, chili flakes.

Add 2/3 tsp masala to 250g veggies and stir fry on tava.

22

Dahiwada Masala

Chat Masala

Kashmiri chilly, jeera, dhania, sanchal, kalimiri, lavang,pipper, amchur and salt.

Sprinkle on dhaiwada, boondi raita.

23

Sandwich Masala

Chat Masala

Black salt, rock salt, roasted jeera, dry ginger, dhania,amchur, kalimiri and salt

Is used with veg sandwich, club sandwich, toast-butter,grill sandwich and cheese sandwich.

24

Jain Cholle Masala

Jain Masala

Dhania, jeera, amchur, andardana, javintri, shaijeera,chilly, jeera, methi, lavang, tejpatta, kali elaichi and salt

Use 2 tbspn. For 100g chick peas, sauté masala withtomatoes and mix with boiled peas.

25

Undhiya Masala

Gujarati Dish

Tejpatta, lavang, jeera, badiyan dhania shaijeera, kalimiri, kali elachi, haldi sounf

Mix 3 tsp masala with fresh dhania, ginger, fresh coconut,grren chillye etc. Mix with 500g winter veg (Tuver, papdi, sweet potato,kand, banana etc. cover and cook on low flame.

26

Butter Paneer

Punjabi Masala

Kashmiri chilly, dhania, haldi elco, badiyan, tejpatta,variyali, cassia, lavang, shaijeera, dagadphool and salt

Use 2 tsp masala to make gravy 5 tomatoes add this gravyto 250g panner + butter cook on low flame, garnish with cheese. For non-Jainadd 2 onion and 6/7 garlic.

27

Masala Pav

Chaat Masala

Kashmiri chilly, dhania, sounf, cumin, lavang, tejpatta,amchur, haldi, cassia, badiyan, kali elachi and kali miri

Shallow fry bread pav etc. on tawa sprinkle pav masala andchange the taste of breakfast. Use on toast butter.

28

Paneer Tikka

Punjabi Masala

Kashmiri chilly, coriander, fennel, methi, black pepper,Rai, triphala, Cinnamon, cloves, salt, tej patta, amchur and salt

Add 2 tsp masala to 250g dajo, squeeze 2 lemon and applythis paste to 250g diced panner, marinate 15 mins stir fry on open tawa makepanner bhurji, mutter paneer.

29

Malwani  Masala

Regional Masala

Ghati chilly, dhania, haldi, cassia, tej patta, cloves,black, cardamom, jeera, nagkesar, triphala, rai, methi and salt

2 tsp masala to makes 500g veg/dal.

30

Jain Pav Bhaji Masala

Jain Masala

Coriander, chilly, black peppar, fennel, cumin, cloves,tej patta, dry mango, turmeric, cassia, star anise, elachi and salt

2 to 3 tsp pav bhaji masala in 500g mix boiled veg.

31

Chat Masala

Chat

Sindhaw namak, sanchal, dhania, amchur, jeera, namak,chilly, mari, lavang.

Sprinkle this masala on green salad, fruits, alu chat andsnacks to make them chatpata.

32

Frankie Masala

Masala

Kashmiri chilly, amchur, sanchal, dhania, jeera, sindhanamak, kachari, haldi and common salt.

Use 2 tsp. masala in 300g mashed potatoes, garnish withcheese, chutney and vinegar.

33

Goda Masala

Maharashtrian Masala

Coriander, chilly, black pepper, fennel, cumin, cloves,tej patta, triphala, jaiphal, javantri, star anise black, cardamom, coconut,dry ginger and salt.

Used in Amti, Vegetable.

34

Ghati masala

Maharashtrian Masala

Coriander, chilly, black pepper, fennel, Cumin cloves, tejpatta, triphala, jaiphal, javantri, star anise, black cardamom, garlic,coconut, sunth, onion and salt.

Traditional Maharashtrian.

35

Amti dal masala

Masala

Mirchi, dhania, methi, jeera, rai, amchur, tejpatta,lavang, kadipatta, compound hing, kalimiri, and salt.

Use 2 tsp. masala in 100g toor dal add imli and jiggery asper taste.

36

Dum aloo

Punjabi Masala

Kashmiri chilly, dhania, haldi, sounf, methi, kaimiri,rai, triphal, amchur, ajwain, lavang, tejpatta and salt.

Use 2 tsp. masala in 200g tomatoes and make gravy, boil200g small potatoes and try them, mix gravy and potatoes on low flame.

37

Thandai Masala

Chat Masala

Rose, variyali, black pepper, elaichi, badam, pista, magajand sugar.

Add 1 tbsp. masala in 1 glass chilled milk add sugar asper taste pkt. of 100g makes 35 glasses.

38

Kashmiri Soda masala

Chat Masala

Rock salt, Black Salt, black pepper common salt jeera anddry ginger powder.

Use with plain soda. Helps in digestion, relieves gasproblem also use in lemon/orange/mousambi juice and kalakhatta.

39

Pasata Masala

Masala

Basil oregano, chili flakes, salt, black pepper, drymango, and dry ginger.

Enjoy hotel like taste.

40

Jain Pizza Masala

Jain Masala

Oregano, chili flakes, ginger Black pepper, salt, mixedherbs.

Enjoy hotel like taste.

41

Jain Dhansak

Jain Masala

Chilly, dhania, jira, haldi, elcho, badiyan, tejpatta,variyali, cassia lavang, shajeera, dagadphool and salt.

Traditional parsi dhansak.

42

Mathura ka Special Jaljira Masala

Chat Masala

Fudina, Sanchal, jeera mari, salt, amchur, hing and greendhania.

1 tsp. masala in 1 glass chilled water or lemon drink,good for digestion. Helps increase appetite.

43

Chinese Masala

Masala

Badian, taj, lavang, variyali, kalimirch, dry ginger,salt, dry mango, powder and white papper.

Hakka noodles, fried rice.

44

Parsi Dhansak

Parsi Traditional masala

Chillym dhania, jira, haldi, elcho, Badiyan, tejpatta,variyali, cassia, lavang, onion, garlic, shaijeera, dagadphool and salt.

Traditional Parsi Dhansak.

45

Bhel Puri Masala

Chat Masala

Sanchal mari, jeera, taj, lavang, bada elachi, sounth,amchur, dhania, variyali, chilly and salt.

Sprinkle on sev puri, alu chat, bhelpuri and all snacks tomake them more chatpata.

46

Chass Masala

Chat Masala

Roasted jeera, kali miri, sanchal, dry ginger powder,sindha namak, common salt, compound hing and mixed spices.

Use 1 tsp. in 1 glass chilled chass also use in raitta andsalad.

47

Rajma Masala

Punjabi Masala

Coriander, chilly, black pepper, fennal, salt, cumin,cloves, tejpatta, triphala, jaiphal, amchur, javantri, star anise, blackcardamom, sanchal.

Add 2 tsp. masala to 100g boiled rajma and 200g tomatopuree.