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Unlocking Spice's Magic

Buknu(Exotic Table salt)

  • It is flavoring agent for chat, salads and spreads Indian breads, paratha, pizza, frech fries and it also has health benefits, It can be of great help in reducing headaches and nauseating conditions due to cold weather.

Dal Masala

  • Make a paste of 2 tablespoon spoon dal masala in 4 spoon water
  •  Boil dal(for 4 person/100 gms) with a pinch of salt and oil
  •  Saute chopped onion, tomato with ginger, garlic.
  • Add Dal, water, Dal masala into saute onion, tomato, ginger, garlic. 

Garam Masala

  • While making any vegetable, Chole, Rajma ORIHUT GARAM MASALA needs to be add 1/2 teaspoon along with other regular spices.

Paratha Masala

  • Take 100 gms wheat/multigrain flour.
  • Add a pinch of salt and make dough.
  • Take 2 tablespoon ORIHUT PARATHA MASALA in 4 tablespoons to make it paste.
  • While making paratha, spread this paste with the help of brush in layers & cook crisp paratha.

{Note: Paratha can also be served with ORIHUT BUKNU & white/yellow butter}

Kulcha Masala

  • Take 2 tablespoons ORIHUT KULCHA MASALA in 4 tablespoons to make it paste.
  • Take 100 gms of maida, 50 gms wheat flour, ½ teaspoon baking powder, 100 gms and make dough.
  • Spread 2 tablespoons of ghee/cooking oil all over dough and keep it for 10- 15 min.
  • While making kulcha, spread this paste with the help of brush in layers & also put dry ORIHUT KULCHA MASALA plus fresh fine chopped coriander and cook Kulcha.

{Note: Paratha can also be served with ORIHUT BUKNU & white/yellow butter}

Rich Gravy Masala

  • Make paste by adding 2 spoons of ORIHUT CREAMY GRAVY masala in 4 big spoons of water.
  • Put cooking oil/Ghee in Pan and fry ½ teaspoon of Jeera
  • In this Pan add two big spoon Onion paste, one spoon Ginger garlic paste, tomato puree and stir fry.
  • Add ORIHUT CREAMY GRAVY masala paste in this mixture cook it for 3-5 min. e) Add any vegetable like paneer/boiled potato/kidney beans keep it on low flame for 3-5 min. and serve with fresh green coriander.

{Note: Curd/Fresh cream may be added to enhance the taste and texture of gravy.}

Achar(Pickle) Masala(Lemon)

  • Take fresh lemon(1 Kg)and cut these into slices.
  • Spread 150 gms of ORIHUT LEMON PICKLE masala with 400 gms of sugar all over lemon slices properly and add salt as per your taste.
  • Put it in air tight glass jar and keep in it sunlight for 4 days and after resting it for 15 days this Pickle is ready to eat and self life of this will be 365 days.

{Take it our for usage with dry spoon}

Achar(Pickle) Masala(Mango)

  • Take raw mango(1 Kg)and cut these into slices. Make it dry under fan or sunlight.
  • Boil 250 ml mustard oil and put it to get cooled. Mix 200 gms of ORIHUT MANGO PICKLE Masala in this mustard oil.
  • Add mango slices in this mixture and keep it in air tight glass jar and keep in it sunlight for 4 days and after resting it for 15 days this Pickle is ready to eat and self life of this will be 365 days.

{Take it our for usage with dry spoon}

Achar(Pickle) Masala (Green/Red Chilli)

  • Take chilli(250 g)and half cut it along length or round slices. Make it dry under fan or sunlight to make it moisture free.
  • Boil 75 ml mustard oil and put it to get cooled. Mix 75 gms of ORIHUT chilli PICKLE Masala in this mustard oil.
  • Add chilli slices in this mixture and it is ready to eat after 2-3 hours.

{Take it our for usage with dry spoon}

Poori Masala

  • Take 100 gms wheat/multigrain flour.
  • Add 2 tablespoons of hot ghee & two tablespoons ORIHUT POORI MASALA and make dough.
  • Put this dough for 10-15 min.
  • Make pooris.

{Note: Poori can also be served with ORIHUT BUKNU}

Aloo Sabji Masala

  • Make paste by adding 2 tablespoon of ORIHUT ALOO SABJI masala in 4 tablespoon of water.
  • Take 250 gms boil diced potato. Saute two chopped tomato with cumin, asfoetida, green chilli in ghee/butter using frying pan for 3 minutes.
  • Add ORHIUT ALOO SABJI MASALA paste in saute tomato alongwith boiled diced potato and mix it for 1 min. and add water 200 ml. water. Cook it for 3-5 min.
  • Garnish it with fresh green coriander and serve.

{Note: Curd may be added to enhance the taste and texture of Aloo Sabji.}

Marinating/Curry Masala (Fish, Mutton, Chicken)

  • For marinating this can be used as spreads or mixed with curd. While making grilled food it can be act as spreads.

Achari Sabji Masala

  • Chopped Vegetable to be deep fried.
  • Saute fine chopped onion & tomato along with ginger garlic paste.
  • Put 2 tablespoon of ORHIUT ACHARI SABJI MASALA in this preparation and put it on flame for 1-2 minutes in flat bottom frypan.
  • Garnish it with fresh green coriander, lemon juice and serve.

Kitchen Maharaj

  • While making any vegetable, curry, Kofta ORIHUT KITCHEM MAHARAJA MASALA needs to be add 1 teaspoon along with other regular spices as perfect taste enhancer

Chat Masala

  • It is flavoring agent for chat, salads, steamed/sauted vegetables and Pasta. With Papad, Frechfries, chips it can also be used for tangy taste.

Shahi Chole Masala

  • Take 100 gms boil chole.
  • Saute fine chopped onion & tomato along with ginger garlic paste in cooking oil using frying pan.
  • Put 2 tablespoon of ORHIUT SHAHI CHOLE MASALA in boiled chole with sauted fried mixer and further boil it for 2-4 minutes.
  • Garnish it with fresh green coriander and serve.

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