Masala Powders
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Chicken kebab
Recipe:
Marinate 500g chicken pieces with KABAB POWDER, one egg, 20g garlic, and 10g ginger paste.
After 10 minutes, deep fry the chicken pieces.
Chicken Masala
Recipe:
Heat ghee in a vessel. Add chopped onion, tomato, green chilli, and ginger-garlic paste; fry until golden brown.
Add chicken pieces, tamarind pulp, and 3 tbsp CHICKEN PULIMUNCHI MASALA POWDER.
Cook until done. Sprinkle chopped coriander leaves once finished.
Fish Fry Masala
Recipe:
Marination: Combine 500g of fish or prawns with the Fish Fry & Kabab powder, 20g of garlic, 10g of ginger, and one egg.
Resting: Allow the mixture to marinate for 10 minutes.
Cooking: Deep fry the marinated fish or prawns until they are crispy and ready to serve.
Fish fry masala
Recipe:
Marinate 500g Fish/Prawns with SOANS FISH FRY & KABAB POWDER, 20g garlic, 10g ginger, and one egg.
After 10 minutes, deep fry the marinated Fish/Prawns.
Bafat masala
Method:
Cut 1kg meat into 1" size pieces.
Add vinegar, salt, and cinnamon leaves. Mix well and cook on medium flame.
When half cooked, add onions, garlic, ginger, green chillies, 5 to 6 tsp BAFAT POWDER, cloves, cinnamon, and tamarind juice.
Add salt to taste. Mix well and cook on medium flame until done.