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.

Sawantwadi Masala: Saute sliced onion in ghee to a brown color. Add grated coconut, garlic, ginger 3 to 4 cloves, 1 inch cinnamon, bay leaf sauté cool and grind to paste, keep aside to add to curry towards the end. Heat oil in a pot and add chopped onion. Saute to pinkish. Add ginger garlic paste and Sawantwadi Garam Masala. Saute well. Add chopped tomato (opt) and saute. Add turmeric powder, meat/vegetables & salt. Mix well for 5 min until masala coats meat/veg. Add sufficient water and cook. When nearly done add ground paste made earlier, cook in low flame for 10 to 15 mins. Garnish & serve w/ rice or bread. Use this spice blend for all malvani / coastal recipes.

East Godavari: Marinate chicken / mutton / fish / shrimp/boiled eggs with a paste made of ginger, garlic, onion, green chilli, salt and red chilli powder for 15-30 minutes. Shallow fry marinated meats / vegetables in oil till golden brown. Pour some water and boil till it’s cooked. After it’s cooked, add one to two teaspoons of the spice blend according to taste and cover and cook few more minutes Garnish with fresh coriander leaves. This potent spice blend can be used in South Indian dishes like biryani, mince balls etc.

Chai Ka Masala: Add a quarter tsp of the masala in two cups of water and bring to a boil. Add tea leaves & jaggery(sugar). For an extra zing, add lemon grass, fresh ginger & mint leaves while boiling. This chai ka masala can also be added in green tea or black tea for it’s therapeutic properties to clear chess congestion & good digestion.

Shahe Nawabi Masala: Heat ghee, chopped onions, garlic and ginger. Then add in your meats, fish or vegetables. Stir well.Add red chilli powder and turmeric. Stir till it sticks to the bottom without burning. Add water and keep stirring. Add the spice blend towards the end. Cook till meats are done & dark brown in color Garnish with chopped coriander and mint leaves. Serve w/ rice or bread

suitable for vegetarians