Veg Biryani Base
This Veg Biryani is an authentic Indian vegetarian recipe packed full of your favourite rice, veggies, and spices. Made with patience and lots of love, this delicious veg dum biryani requires both care and attention to detail. The savoury flavours in your first bite are well worth the time and effort spent in the kitchen. In simple words Biryani is a rice and curry casserole. The curry can be meat based or vegetable based.
Biryani is also spelled as Biriyani and is popular not only in India but in South Asia as well.
*Gravy base only, Veggies and Rice not included
Kolhapuri Misal
The famous spicy Kolhapuri snack, Misal Pav is a popular Maharashtrian street food delicacy, served with spicy
curry, farsan and bread. Enjoy this Kholapuri Misal Pav recipe for a breakfast treat or with afternoon tasty snacks.
*Farsan and Garnishing not included
Chhole Masala
Chhole Masala is a popular Indian dish of white chickpeas in a spicy and t angy gr avy. In Nort h India ‘chole masala,’ or simply ‘chole’. No matter what you call it, this is a tasty vegetarian curry dish that you should definitely try making yourself, is an authentic North Indian style curry made with white chickpeas, freshly powdered spices, onions,tomatoes and herbs. Naturally
vegan and packed with healthy minerals, protein and fiber, this delicious vegetarian meal can be ready in just 45 minutes minus the soaking time of chickpeas.
*Garnishing not included
Rajma Masala
This Rajma recipe is a light ly spiced, creamy and delicious Punjabi cur r y made with kidney beans, onions, tomatoes and spices. My
Mom’s recipe for restaurant-style Punjabi Rajma Masala is a staple in our home, and after you try it I’ll bet it becomes one at your s, too. Rajma is the Hindi word for kidney beans. However, this delicious vegetarian curry is so popular that the recipe has become synonymous with the bean. Both the beans themselves and this dish that features them are known as Rajma.
*Garnishing not included
Malvani Masala Gravy
Malvani Masala Gravy lives up t o its name. It has a true kick to it, thanks to the heavy reliance on chilis and spicy powder. This is typical for Malvani cuisine, which hails from India’s South Konkan region of Maharashtra and Goa. It is not just spicy, but it is also somewhat sweet t hanks t o the use of certain spices like coconut and ginger. It makes for a great summer or winter dish, so get cooking today.
*Garnishing not included
Palak Paneer Gravy
Palak paneer is a classic Indian curr y made with healthy fresh spinach puree and spices. Palak paneer is healthy Indian curry. It is consumed with variety of Indian flat bread.
Butter Gravy
Butter gravy is most popular gravy in Indian variety. It is combined with various options like mix veg, paneer, etc. But ter gravy is a r ich and creamy curry. Texture of the gravy is thick with delicious flavourful taste and a tempting fragrance.
*Garnishing not included
White Gravy
White Gravy is a base gravy which is mother gravies of indian cuisine. its mainly made of cashew nuts & melon seeds. It is bland in taste and mainly use for malai kofta white gravy is rich & creamy in texture it can be combined with mix vegetables, paneer, koftas, soya chunks etc. It is topup with fresh cream to enhance its taste.
*Garnishing not included
Maharashtrian Gravy
Maharashtrian Gravy, India has various cuisines which differ in taste and ingredients used in the food. Every recipe has a different taste, as people from different regions have a different style of cooking and also the use of local spices. One of the states which have delicious food is Maharashtra.
*Garnishing not included
Daal Tadaka
Maharashtrian Gravy, India has various cuisines which differ in taste and ingredients used in the food. Every recipe has a different taste, as people from different regions have a different style of cooking and also the use of local spices. One of the states which have delicious food is Maharashtra.
*Garnishing not included
Sambhar
Sambar is a popular cur ry dish prepared with a tamarind-based broth, lentils, and vegetables. It originates from Tamil Nadu, The dish is traditionally served with steamed rice or various Indian flat breads. Sambar was created as a mistake by the Maratha ruler Shivaji’s son named Sambhaji. As the head chef was away, Sambhaji wanted to prepare dal for himself, and he added a bit of tamarind into the pot during the cooking process. The royal chefs scolded him, since tamarind is not used in dal. there are numerous variations on the dish such as seafood sambar,
*Garnishing not included
Kala Masala Misal
Kala Masala is a very distinctive and aromatic mixture of quality spices, which is basically perfect for Maharashtrian cuisine.
Adding a pinch of this powder will provide your dish an authentic and rich appearance.
Ingredient s: Coriander, Bay Leaf, Red Chilly, Coconut Oil, Coconut, Stone flower, Fenugreek Seed, Mustard, Cumin Seeds Black Cardamom, Cinnamon, Salt , Clove
*Garnishing not included