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Ingredients : Dry Mango, Salts, Pomegranate Seeds, Chillies, Coriander, Black Pepper, Mint Leaves, Kachari, Cardamom Seeds, Cumin, Dry Ginger, BisHop's Weed, Cinnamon, Nutmeg, Clove, Pipal
Method of Making CHANA : Soak 250 g Chick Peas overnight Pressure cook for 20 mins. After adding salt (according to taste) and ½ tbs. baking powder. Fry to chopped onions in 4 tbs. Ghee/edible oil till golden brown. Mix 100 g Tomato 2 Green Chillies and 20g SAHIBA CHANA MASALA and add boiled Chick Peas. Keep it on low flame for 5 minutes. For added flavour put ½ tbs. each SAHIBA CHAT MASALA and SAHIBA KASOORI METHI. Chana cooked with SAHIBA CHANA MASALA is ready to eat.
Ingredients : Coriander, Chillies, Turmeric, Mustard, Dry Ginger, Cumin, Garlic Powder,Onion Powder, Salt, Fenugreek, Cassia, Black Pepper, Big Cardamom, Clove, Cinnamon, Nutmeg, Mace, Small Cardamom, Pipal
Method of Making CURRY : To make delicious curry for 500g Shahi Paneer or 1kg Chicken grind 2 Onions, 10g Ginger, 2 Green Chillies, and 1 tps SAHIBA JEERA POWDER to fine paste. Fry 3 pureed Tomatoes and 3 chopped Onions in 30 gms. Ghee/ Edible oil till golden brown. Add the paste in it & fry. Now add 1 tps SAHIBA CURRY POWDER, ¼ tps SAHIBA KASHMIRI MIRCH and Salt to taste. Add fried Paneer or Chicken pieces and cook for 15 minutes on low flame. Use Curry made from SAHIBA CURRY POWDER for veg & non veg dishes.
Ingredients: Salts, Coriander, Cumin, Dry Mango, Chillies, Mint, Black Pepper, Nausader, Methi Patta, Kachari, Asafoetida
Ingredients: Coriander, Chillies, Salt, Dry Mango, Pomegranate Seed, Onion Powder, Garlic Powder, Black Pepper, Ginger, Cumin Seed, Big Cardamom, Clove, Cinnamom, Nutmeg, Mace, Small Cardamom, Pipal
Method of Making DAL MAKHANI : Soak 1 cup urad dal into 8 cup water overnight. Pressure cook for 30 minutes (salt to taste). Fry 4 tomato paste, to chopped onions into 2 tbs ghee till golden brown. Now cook boiled dal with 3 tbs. SAHIBA DAL MAKHANI on low flame. Add fresh cream and cook for 5 minutes more. Dal Makhani is ready to serve.
Ingredients: Dry Mango, Chillies, Coriander, Cumin, Garlic Powder, Salt, Bishop's Weed, Ginger, Black Pepper, Turmeric, Big Cardamom, Clove, Cinnamon, Nut Meg, Small Cardamom, Mace, Pipal
Method of Making FISH CURRY : To cook 1kg Fish, wash, trim & cut Surmai fishes and set aside. Fry 2-3 chopped Onion in 2 table spoon Ghee/Edible oil till they become light brown. Add 2-3 pealed sliced Tomatoes, green chillies and 1 table spoon SAHIBA FISH CURRY MASALA. Keep on low flame for 2-3 minutes. Now add Fish pieces and keep it on low flame for 15-20 minutes. Now Fish Curry cooked in SAHIBA FISH CURRY MASALA is ready to serve.
Ingredients : Dry Mango, Salts, Pudina, Chilly, Pipal, Cumin, Ginger, White Pepper, Asafoetida
Uses of JALJEERA MASALA : By adding SAHIBA JALJEERA MASALA, you can enjoy Pani Puri, Dahi Bhalla, Chat etc. in a more delicious way. Salt or Sugar can be added according to your taste.
Ingredients : Turmeric, Salt, Dry Mango, Chillies, Black Pepper, Ginger, Cumin Seed, Big Cardamom, Clove, Cinnamon, Nutmeg, Mace, Small Cardamom,Pipal
Method of Making KADHI : Mix one cup gram flour(Besan), 2 cup of Hung Curd, 8 cup of water, 3 spoon SAHIBA KADHI MASALA, Salt according to taste and cook on low flame for 30 minutes in a pan. Put 3 table spoon Hot Oil/Ghee and simmer till oil separates. Mix the contents with pakora and garnish with SAHIBA KASOORI METHI and relish your favourite dish.
Ingredients:Coriander, Chillies, Turmeric, Cumin, Cardamom Seed, Black Pepper, Kachari, Onion Powder, Garlic Powder, Cassia, Salt White, Cloves, Pulse, Dry Ginger, Mustard, Nutmeg, Mace, Pipal, Fenugreek, Cinnamon, Cardamom Green, Asafoetida
Method of Making Shahi Paneer : To cook 500g Shahi Paneer grind 2 Onions, 10g Ginger, 2 Green Chillies, 1tps Poppy Seeds, 5 Almonds and 1 tps SAHIBA JEERA POWDER to fine paste. Fry 3 pureed Tomatoes and 3 chopped Onions in 30g Ghee/Edible oil till golden brown. Add the paste in it & fry. Now add 1 tps SAHIBA KITCHEN KING. ½ tps SAHIBA KASHMIRI MIRCH, ½ tps SAHIBA HALDI POWDER and Salt to taste. Add 1 cup water and 500g. fried Paneer and cook for five minutes on low flame. Now Shahi Paneer cooked in SAHIBA KITCHEN KING is ready to serve.
Ingredients : Coriander, Chillies, Turmeric, Cumin, Cardamom Seed, Black Pepper, Kachari, Onion Powder, Garlic Powder, Cassia, Salt White, Cloves, Pulse, Dry Ginger, Mustard, Nutmeg, Mace, Pipal, Fenugreek, Cinnamon, Cardamom Green, Asafoetida
Method of Making Meat : To cook 750g Meat grind 3-4 Onions, 15-20g Ginger and 10g Garlic to fine paste. Fry 2-3 chopped Onions in 30-40g Ghee/Edible oil till golden brown. Add the paste in it & fry. Then add 25-30g. SAHIBA MEAT MASALA and fry further for 2-3 minutes. Add 150 g Strained Curd. Add 2-3 peeled sliced Tomatoes, SAHIBA KASHMIRI MIRCH and Salt to taste. Stir for 3-4 minutes. Add Mutton pieces and brown them turning occasionally. Now add 3 cups Water. Pressurecook for 20 minutes. Now Meat cooked in SAHIBA MEAT MASALA is ready to serve.
Ingredients : Salts, Coriander, Chillies, Onion Powder, Garlic Powder, Black Pepper, Ginger, Cumin Seeds, Big Cardamom, Clove, Cinnamon, Nutmeg, Mace, Small Cardamom, Pipal
Method of Making Palak Paneer : To cook 750g Palak, grind 2-3 Onions, 15g Ginger, 10g garlic to fine paste. Fry 2 chopped Onion in appox. 30 g Ghee/Edible Oil till golden brown. Add the paste in it & fry with 25g tomato puree. Now add SAHIBA PALAK PANEER MASALA and salt to taste. Now grind boiled Palak in Mixxi properly. Mix the contents with Palak and keep it on low flame for 30 minutes and add pieces of Paneer. Now Palak Paneer cooked in SAHIBA PALAK PANEER MASALA is ready to serve.
Ingredients : Coriander, Chillies, Cumin, Dry Mango, Big Cardamom, Salt, Black Pepper, Fennel, Dry Ginger, Cassia, BisHop's Weed, Cloves, Nut Meg, Mace, Cinnamon, Black Cumin
Method of Making Pavbhaji : Boil 400 g Potatoes, 250 g Green Peas, Capsicum and Cauliflower in 500 ml. Water. Fry 2-3 chopped Onion in 2-3 table spoons of Butter till they become light brown. Add 2-3 chopped Tomatoes, 2-3 Green Chilies, and 2 table spoons of SAHIBA PAVBHAJI MASALA. Add Salt to taste. Mash the boiled vegetables and mix with the masala. Take ½ cup water and cook the mixture till it is ready. Cut the buns and apply butter on inner side and roast. Now serve them with the Pavbhaji.
Ingredients : Dry Mango, Chillies, Coriander, Cumin, Garlic Powder, Salt, Bishop's Weed, Ginger, Black Pepper, Turmeric, Big Cardamom, Clove, Cinnamon, Nut Meg, Small Cardamom, Mace, Pipal
Method of Making Prawn : Smear turmeric Powder on the cleaned prawns and leave aside. Chop onions and tomatoes. Heat oil, chopped onions and curry leaves, Saute. Add chopped tomatoes and SAHIBA PRAWN MASALA. Stir and cook for 5 minutes. Fry till the preparation is dry.
Goes well with the rice preparation.
Ingredients : Pudina, Dry Mango, Salts, Chilly, Coriander, Ginger, Pomegranate Seeds, Cumin, Cloves, Nutmeg, Javitri, Asafoetida
Ingredients : Coriander, Dry Mango, Salt, Chillies, Pomegranate Seeds, Mint Leaves, Black Pepper, Dry Ginger, Cumin, Big Cardamom, Cloves, Cinnamon, Nut Meg, Mace, Small Cardamom, Pipal
Method of Making Great Rajmah : Soak 250g. Red Kidney beans overnight. Pressure cook for 20 min. in 750 ml. water. Fry 2-3 chopped onions in 3 table spoons Ghee/Edible oil till they become light brown. Mix 2-3 chopped Tomatoes. Green Chillies. 1 table spoon SAHIBA RAJMAH MASALA and salt to taste. Now add boiled Red Kidney Beans in this mixture and keep it on low flame for 4-5 mins. Now Rajmah cooked in Sahiba Masala is ready to serve. SAHIBA RAJMAH MASALA is excellent for making stuffed lady finger, bitter ground & brinjal etc.
Ingredients : Coriander, Turmeric, Chillies, Salt, Black Pepper, Ginger, Cumin, Big Cardamom, Clove, Cinnamon, Nutmeg, Mace, Small Cardamom, Pipal, Onion Powder, Garlic Powder
Method of Making SABJI : To cook 750g Cauliflower fry 2 chopped Onions in 2 table spoons Ghee/Edible Oil till they become light brown. Mix 2 chopped Tomatoes, Green Chillies, 1 table spoon SAHIBA SABJI MASALA and salt to taste. Now add Cauliflower's pieces in this mixture and Keep it on low flame for 4- 5 mins. Now Cauliflower cooked in SAHIBA SABJI MASALA ready to serve.
Ingredients : Coriander, Chillies, Pulses, Black Pepper, Turmeric, Fenugreek, Tarmarind, Salt, Cinnamon, Tej Patta, Curry Patta & Asafoetida
Method of Making Great SAMBHAR : Soak 200 g pigeon peas (arhar dal) for 30 minutes. Pressure cook it in 750 ml. water. Make 2 tbsp of tamarind juice heat 50 g ghee/ cooking oil and add 1 tps. mustard seeds, curry leaves and 2 chopped onions. Add some pcs. of assorted vegetables like drum stick, brinjal, marrow, carrots, and peas etc. with 4 tbsp of SAHIBA SAMBHAR MASALA and salt according to taste and mix boiled dal along with water in vegetables. Add tamarind juice. Keep for another 15 minutes on low flame, sambhar cooked with SAHIBA SAMBHAR MASALA is ready to eat.
Ingredients : Salt, Dry Mango, Cumin, Orgeno, Kachari, Black Pepper, Chillies, Pomogranate Seed, Dry Ginger, Onion Powder, Garlic Powder, Caraway, Cardamom Seed, Small Cardamom, Cinnamon, Clove, Asafetida
Method of Making Sandwitch : Remove outer skin and cut the vegetables into thin slices and Trim brown edge crusts of the bread slices with knife or scissors. Apply butter on one side of bread slices. Take one buttered bread slices. Spread little chutney on top of butter. Arrange sliced cucumber and carrots on that. Put one more buttered slice as second layer on top of vegetables. Now arrange onions and tomatoes slices Sprinkle SAHIBA SANDWITCH MASALA with a squeeze of lime on the vegetables. Top with third slice of bread press well and cut into four square pieces. Put a fry pan on heat. Put 2 tsp. of oil in it. Fry these sandwiches tillgolden brown. Dot with tomato ketchup and serve immediately.
Ingredients : Coriander, Chillies, Turmeric, Cumin, Cardamom Seed, Black Pepper, Kachari, Onion Powder, Garlic Powder, Cassia, Salt White, Cloves, Pulse, Dry Ginger, Mustard, Nutmeg, Mace, Pipal, Fenugreek, Cinnamon, Cardamom Green, Asafoetida
Method of Making SHAHI CHICKEN : : To cook 1 kg. Chicken, wash, trim & cut Chicken into 6-7 pieces and set aside. Fry 2-3 chopped Onions in 2 table spoons Ghee/Edible Oil till they become light brown. Add 2-3 peeled sliced Tomatoes, Green Chillies and 1 table spoon SAHIBA SHAHI CHICKEN MASALA. Add 150gms. Beaten Curd and keep it on low flame for 2-3 mins. Now add Chicken pieces and keep it on low flame for 15-20 mins. Now Chicken cooked in SAHIBA SHAHI CHICKEN MASAlA is ready to serve. For added flavour put ½ table spoon SAHIBA KASOORI METHI.
Ingredients : Coriander, Chillies, Turmeric, Cumin, Cardamom Seed, Black Pepper, Kachari, Onion Powder, Garlic Powder, Cassia, Salt White, Cloves, Pulse, Dry Ginger, Mustard, Nutmeg, Mace, Pipal, Fenugreek, Cinnamon, Cardamom Green, Asafoetida,
Method of Making SHAHI PANEER : To Cook 500g Shahi Paneer grind 2 Onions, 10g Ginger, 2 Green Chillies, 1 tps Poppy Seeds, 5 Almonds and 1tps SAHIBA JEERA POWDER to fine paste. Fry 3 pureed Tomatoes and 3 chopped Onions in 30 g Ghee/Edible Oil till golden brown. Add the paste in it & fry. Now add 1 tps SAHIBA SHAHI PANEER MASALA and Salt to taste. Add 1 cup water and 500 g fried Paneer and cook for five minutes on lwo flame. Now Shahi Paneer cooked in SAHIBA SHAHI PANEER MASALA is ready to serve.
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