Blended Spices

Biryani is the most amazing and royal delicacies introduced to Indians by the perisians. Since then it has been much popular and is considered to be luxurious treat to enjoy on special ocassions. Making a biryani in authentic dum style does take some time and little expertise.Tarditional Biryani is made by layering marinated chicken and then layered by parboiled rice, herbs , safron milk and then ghee

Recipe :

• For serving 2 persons.
• Heat 200 gms ghee in a pan for 2 minutes. Add 10 gms Cumin powder, 3 black cardamom, 6 green cardamom, 2 bay leaves, 8 cloves, 3 sticks of cinnamon.
• Stir 2 minutes. Now add 500 g basmati rice & stir for 5 minutes.
• Now add 200 g carrot piece, 150 g green peas, 150 g chopped French beans, 2 tbsp salt, 1 liter water & 2 tbsp AHURA BIRYANI PULAV MASALA. Stir well.
• Cover the Pan and reduce that flame to low. Allow the rice to simmer & cook in flavors for 25:30 minutes or till all the water has been absorbed.
• Garnish with stir fried Cashew & serve steaming hot biryani accomplished with yogurt.

Ingredients -CLOVE STEM, STONE FLOWER, CORIANDER, CUMIN, TURMERIC, GREEN ELAICHI, CLOVE, BAY LEAVES, BLACK PEPPER, TARANISE, SALT, FENNEL, TRIFLA, CARWAY SEED, MACE, NAG KESAR, BIG CARDAMOM, GINGER, NUTMEG, CASSIA

Curry is one of the most famous meals in Indian cuisine and never disappoints, especially if you have time and make some at home. Intrigued? Read on as we decode curry for you in this comprehensive curry guide.

Curry simply means ‘sauce or gravy.’ This popular Indian dish is usually made with vegetables and meat and served over rice. It’s heavily spiced and is never lacking in taste. Curry can be mild or it can pack some serious heat, depending on your personal preference and tolerance for spicy food. Ahura curry masala adds exciting falvor that will tickle your taste buds.

Recipe :

• Prepare the vegetables/ meat/ chicken of your choice with Onion, Ginger, Garlic paste & usual spices in butter/edible oil as you normally do.


• Add chopped tomatoes and green chilies, now add Ahura curry masala. Stir on low flame for 3 min.


• Keep covered for at least 5 min so that flavor and aroma of Curry Powder is retained. Uncover, garnish with fresh coriander leaves. Serve hot with rice/bread (roti/naan).

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. It can be added to any sabji.

Recipe : 

• Boil 3 Potatoes and 200 Gms Meat Pieces.
• Drain Water and Keep Aside. In a Pan Add 100 ml Oil. Ad 10 Gms Whole Cumin,5-6 Green Chopped Chiles and Sauté.
• Add 50 Gms Ginger Garlic Paste,10 Gms Ahura Coriander Cumin Powder,20 Gms Red Chili Paste,4-5 Chopped Tomatoes, Ahura Parsi Garam Masala 20 gms, salt to Taste.
• Cook for 5-7 minute. Add Boiled Meat Pieces and Potatoes. Mix Well.
• Add 300 ml Water. Cook for 15-20 Minutes. Add Water to consistency. Papeta gosh is ready to serve.
• Serve With Nan or Roti.

Irani Tea is a blend of several spices including lemongrass, ginger, back peper and more making it's usage enriching. Enrich your beloved tea with condensed milk and fresh cream to create a modern twist on classic Iranian style tea. The perfect way to enjoy the dream team of tea and milk with a touch of creaminess in a cuppa. Super simple to make, yet so addicting! Iranian style tea is rich and creamy version of milk tea and was introduced to the Indian subcontinent by Persian immigrants in the 19th century.

Benefits :

• Your friend in not so moody days and winter mornings
• The blend of multiple spices aids in a cooling and uplifting effect
• Improves oral healt
• Helps with minor cuts and injuries
• Assists with bone health

Recipe :

• Mix Spices Blends With Goodness of Lemon Grass and Pepper Mint Leaves.
• Favourite Flavour of Parsis/irani.
• Add Pinch of Ahura Irani Tea Masala in Tea While Boiling in Water.
• Gets Taste and Light Lingering Aroma.

As the name suggests, this is every household must have's for adding an unique flavour to all your dishes. It enhances the taste of any dish. 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. Multipurpose Use.

Recipe :

• Cut 200g paneer into ½ inch cubes and fry them in ghee/oil till golden.
• Separately saute 2 chopped onions till golden in half cup ghee/oil.
• Add 2 chopped tomatoes and cook for 2 minutes.
• Add salt to taste, ½ tspn. Ahura kashmiri chilly powder, 3 tspn.
• Ahura Kitchen King masala and cook for 3 minutes.
• Add 4 peeled potatoes, cut lengthwise, and half cup full of green peas.
• Stir for 3 minutes.
• Add paneer cubes and simmer further for 5 minutes till the potatoes are tender.
• Sprinkle pinchfull of Kasoori Methi leaves and stir.
• Garnish with grated coconut and green coriander leaves.serve 2-3 persons,

Pani' in Hindi means water. 'Puri' is a fried hollow ball made from wheat flour. The 'Puri' is punctured open on one side and stuffed with delicious fillings and topped with Pani. The 'Puri' is then eaten in a mouth full. This is one of India's most popular outdoor snacks. Black Pepper, Tamarind and Dry Ginger combine together to give a sharp twinkle to this Ahura Blend that spices the 'Pani'.

Recipe : 

• Slice 300 Gm Paneer (Cottage Cheese) Into Small Cubes,
• Heat 3 Tbsp of Oil/ghee, Add Paste of 3 Onions, and Fry till Golden Brown.
• Add 4/5 Tomato Puree/paste. Sauté for 5 Min.
• Stir in 2 Tbsp (20 Gms) Ahura Shahi Paneer Masala.
• Add 2 Tsp Magaz and 2 Tsp Cashew Paste, One Tbspn Fresh Cream and Salt to Taste.
• Boil With 1 ½ Cups Hot Water.
• Add Paneer Slices. Simmer Till Cook Properly.
• Garnish With Green Coriander Leaves and a Dash of Fresh Cream.
• Serve (2/3 Persons) Steaming Hot with Parathas/nan/rotis.

Another stalwart of the Parsi Cuisine, Dhansak Daal (better known as just ‘Dhansak’,) flavored with Indian spices and inspired by ancient Persian cooking methods, manages to draw attention to its impressive manner of bringing hearty vegetables, a meat of choice and wholesome lentils together in one delicious pot of goodness.

And the two traditional accompaniments to the worthy Dhansak Daal are long grain rice like Basmati cooked in caramelized oil with whole spices, and a Kachumber salad (which will remind you of Mexican ‘Pico de Gallo’ with cucumber and a dressing of red vinegar in place of lemon.)

Recipe : 

• Add oil 50 ml in a pan. A
• Add 10 gms cumin, add 1 chopped onion, 5-6 chopped garlic cloves, 20 gms ginger garlic paste and sauté, add 3 tomatoes paste, salt, 10 gms Ahura chili powder,10 gms Ahura coriander powder, 5 gms Ahura turmeric powder, 20 gms Ahura Dhansak masala, ¼ bunch fenugreek leaves mix well cook for 5 minutes.
• Add 200 gms split pigeon peas, 200 gms split lentils, washed and cut cubes of ½ inches of one potato, 2 brinjals and 100 gms pumpkins, add water 400 ml.
• Pressure Cook for 15 minutes, add water to consistency.
• Cook for 5 minutes and mix well in blender. Add salt to taste. Garnish with chopped coriander leaves. Serve hot.

Ingredients - Kasuri Methi, Curry Leaves, Coriander, Cumin, Chilly, Turmeric, Clove, Bay Leaves, Black Pepper, Garlic, Staranise, Salt, Fennel, Mace, Nag Kesar, Big Cardamom, Mustard, Fenugreek, Ginger, Asafoetida, Dry Mango, Poppy Seeds, Nutmeg, Cassia, Edible Oil

Pav Bhaji Masala is the blend that took Mumbai by storm. It has depth, aroma and a kick in in its profile for the customers taste buds. '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. It has become a globally known recipe that is convenient to make and suitable across palettes

Recipe :

• Make Puree From 3-4 Tomatos. 
• Boil 2 Potatoes, 2 Carrot, ½ Cali Flower,250 Gms Green Peas(Add Pinch Soda Bycarb).  Chop 1 Small Capsicum. Chop 2 Onion. Keep Aside. 
• Heat Oil 1 Tbsn, Add 1 Chopped Onion &stir. Add Ahura Kashmiri Chilly Powder 2 Tspn,  Ahura Coriander Powder 1tspn, Ahura Pav Bhaji Masala 3 Tspn.
• Cook for 2 Minutes.
• Add Tomato Pure and Chopped Capsicum.
• Add Boiled Vegetables Mix Well. 
• Add Salt to Taste.
• Add Water as Required. 
• Add 100 Gms Butter and Smash Well.
• Garnish With Coriander Leaves .
• Serve With Chopped Onion and Lemon.

Ingredients -  Stone Flower, Kasuri Methi, Coriander, Cumin, Chilly, Turmeric, Green Elaichi, Clove, Bay Leaves, Black Pepper, Staranise, Salt, Tomato Powder, Fennel, Trifla, Dry Mango, Anardana, Cassia, Black Salt, White Pepper, Kachri

As the name suggests, this blend origintes from the North of India which is an amalgmation of Coriander and Mint Seeds making it's flavour profile very dramatic and dish finger licking. 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.

Recipe 

• In a pressure cooker add the soaked and drained 250 gms chickpeas, 2 tea bags, bay leaves-4, cardamom-4, cinnamon stick-8, salt and 4 to 5 cups water for 10-12 minutes.


• Heat 1 tablespoon of oil, add 8 cloves and grated onions 1 cup.


• Fry the onions till brown.Add ginger-garlic paste and sauté, add the tomato puree , stir and cook for 12-15 minutes. 


• Add the Ahura chole masala 2 tea spoon,Ahura Red chilly powder ½ tea spoon, ½ spoon Ahura Cumin powder, salt to taste and mix for a 1-2 minutes.


• Add the chickpeas and Ahura kasuri methi a pinch.cook for 2 minutes.


• Add water to consistency. simmer at 30 minutes add water for gravy if required.


• Serve in plate garnish with chopped coriander leaves.


• Serve with roti, paratha or plain rice.

Ingredients - KASURI METHI, CORIANDER, CUMIN, CHILLY, GREEN ELAICHI, CLOVE, BLACK PEPPER, GARLIC FLAKES, ONION FLAKES, STARANISE, FENNEL, SALT, MACE, BIG CARDAMOM, MUSTARD, GINGER, DRY MANGO, POPPY SEEDS, CASSIA, KACHRI

A subtle blend of spice specially combined to enhance the taste of vegetable dishes. Ahura Sabji Masala is virtually the fast-food equivalent in the range of Ahura blended spices. It gives vegetable dishes a mildly resonant flavour and the appetising colour so characteristic of vegetarian fare.

Recipe :

• Rinse, Peel and Dice in Small Cubes of 50 Gms Carrot, 50 Gms Capsicum, 50 Gms Brinjal and 100 Gms Potatoes. Dress 50 Gms of French Beans in to Pieces.
• Boil All Diced Vegetables Cook for 15 Minutes. In a Pan Heat 3 Tbspn Oil, Add 3 Chopped Onions and 3 Green Chillies.
• Allow to Get Golden Brown. Add 2 Chopped Tomatoes, ½ Tspn Ahura Black Pepper Powder, 2 Tspn Ahura Sabji Masala.
• Cook for 5 Minutes.
• Add Boiled Vegetables and Saute.
• Keep 5-7 Minutes Cooking.
• Add Chopped Green Coriander.
• Serve (2 Persons) With Roties/nan.

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. this masala is very subtle and not overpowering hence can be used by anyone across even if they are not native to making this dish. 

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.

recipe

• boil 1 cup red gram split(tuver dal)in ½ ltr of water. add 1 tspn ahura turmeric powder and 1 tsp of oil in a pressure cooker before cooking.


• heat 2 tsp oil in a pan and add 1 tsp musterd seeds to splutter.


• then add 6 cut onions and 3 green chillies slit in centreof pan. now add 10 curry leaves, ½ tsp ahura asafoetida and 2 ripe tomatoes chopped finally.


• stir and fry.


• add 2 cup of water, 2 tsp tamarind pulp and salt. continue to stir. now add 3 tsp of ahura sambhar masala and stir for 5 minutes.


• using the hand blender coursely blend the dal from presure cooker and add to the pan.


• biol for 8-10 minutes. remove from flame and garnish with chopped coriander leaves.


• serve hot with dosas, idlis or rice.

ingredients : boiled rice, clove stem, kasuri methi, curry leaves coriander, cumin, chilly, turmeric, clove, black pepper, staranise, salt, trifla, big cardamom, mustard, fenugreek, ginger, asafoetida, dry mango, cassia, sesame, white pepper, dry coconut, gram dal, urad dal,tuver dal

Shahi paneer ki sabji is a classical and premium north indian or punjabi curry made with paneer in dry fruit sauce. unlike other traditional paneer based curries, this curry is more creamy and sweet in taste due to the use of dry fruits. it is an ideal gravy based curry which can be easily served with choice of roti’s, bread and also with rice options. The strong flavour from the depth of the spices gives the paneer dish a kick that makes it one of everyone's favourite.

Recipe :

• Slice 300 Gm Paneer (Cottage Cheese) Into Small Cubes,
• Heat 3 Tbsp of Oil/ghee, Add Paste of 3 Onions, and Fry Till Golden Brown.
• Add 4/5 Tomato Puree/paste. Saute for 5 Min.
• Stir in 2 Tbsp(20 Gms) Ahura Shahi Paneer Masala.
• Add 2 Tsp Magaz and 2 Tsp Cashew Paste, One Tbspn Fresh Cream and Salt to Taste.
• Boil With 1 ½ Cups Hot Water.
• Add Paneer Slices. Simmer Till Cook Properly.
• Garnish With Green Coriander Leaves and a Dash of Fresh Cream.
• Serve (2/3 Persons) Steaming Hot With Parathas/nan/roties.

Ingredients : CLOVE STEM, KASURI METHI, CORIANDER, CUMIN, CHILLY, TURMERIC, GREEN ELAICHI, CLOVE, BAY LEAVES, BLACK PEPPER, GARLIC FLAKES, STARANISE, SALT, FENNEL, CARWAY SEED, MACE, BIG CARDAMOM, MUSTARD, FENUGREEK, GINGER, ASAFOETIDA, DRY MANGO, NUTMEG, CASSIA, BLACK SALT, SESAME, GRAM DAL, URAD DAL