Jass Garam Masala: Black Pepper, Coriander Seeds, Shahe Jeera, Green Cardamom
Sifar Garam Masala: Cumin Seeds, Caraway Seeds, Green Cardamom, Pepper Corn, Cinnamon, Black Cardamom, Cloves, Bay Leaves, Nutmeg, Mace.
Punjabi Channa & Kaali Daal Masala: Amchur, Salt, Grated Tomato, Ajwain, Red Chillies, Coriander.
Khichdi Ka Masala: Aniseed, Asafoetida, Black Cardamom, Black Pepper, Caraway Seeds, Cardamom, Chili Powder, Cinnamon, Cloves, Coriander Seeds, Fennel Seeds, Llicium Verum, Nutmeg, Poppy Seeds, Rock Flower, Turmeric.
Rayalaseema Podi: Puffed channa, peanuts, red chillies, cumin and other spices.

Punjabi Channa & Kaali Dal Masala: Soak chickpeas or a combination of lentils with rajma (Kaali Dal). Heat clarified butter, chopped onions, garlic, ginger and the Punjabi Channa & Kaali Dal Masala. Add extra coriander, amchur and red chili powder, if required. Add salt and grated tomato. Cook till oil separates. Then add boiled chickpeas or lentils. Add Junyali Sifar Garam Masala for added flavour & taste. Add cream in the lentils. This spice blend can also be used as seasoning for dahi wada and grilled cottage cheese or filling meats. In addition, it can be used as filled in bitter gourd and okra.

Khichdi Ka Masala: Masale Bhath: Heat Ghee add rai, jeera, hing, curry leaves , green chillies , cashew nuts , peanuts sauté add vegetables like Aubergine, ivy gourd, potatoes, carrots, beans , sliced onion sauté add red chilies, turmeric, salt, Khicdi Masala. add soaked rice mix well add yoghurt mixed with ghee in this mix sauté, add water and let rice cook . Garnish with grated coconut and coriander leaves.

Sifar Garam Masala: For the gravy chop onions, Saute in Ghee/oil, vegetable, Lentils, Pulses add garlic, ginger, turmeric, tomatoes green chillies(Opt.).Coriander Leaves, Fenugreek Leaves (Opt.), Dry preparations can be made with just the Sifar Garam masala, redchillies and turmeric. Serve with rice or bread.

Jass Garam Masala: Season before serving the dish. Garnish with chopped coriander leaves on vegetables, lentils, dahi vada , Lucknowi biryani , kormas and cottage cheese dishes. If desired, add a spoonful of hot clarified butter (Ghee) on top of Jass to release the exotic taste of the spices Serve with bread.

Rayalseema: Use your hands to mix in this gunpowder with a dollop of ghee for rice, dosa or idli also can be used as dry seasoning on snacks, cheese, breads.. Podi, also known as gunpowder, is from the Rayalaseema district of Andhra Pradesh, distinct in its taste and authenticity. As the name suggests, it's not only an excellent protein boost, but also has an amazing soul satisfying feeling when mixed with clarified butter/ghee and eaten with with rice, idli and dosa. Podi can be sprinkled as a spicy taster on snacks such as tempuras , dhokla, Khandvi , khakras , grilled cheese etc.

Lakadong Turmeric: Add a pinch of turmeric in milk. Let it come to a boil. Then add a pinch of black pepper (opt) and sweeten with jaggery (opt). can add whole spices like cloves, cardamom, cinnamon.

suitable for vegetarians