Masala Powders (For Non-Veg)

Chicken Curry Masala

Chicken-Curry-Masala-Export

Preparation
Wash 300g of chicken pieces and keep aside. Heat oil to fry chopped onions until golden brown. Add chopped tomatoes and fry until soft. Now add Aachi Chicken Masala and cook till oil separates. Add 200ml water and salt to taste. Add chicken pieces, cover with lid and allow it to simmer until the chicken becomes tender. Add coconut paste till the gravy thickens. Now tasty Aachi Chicken is ready to serve hot.
Ingredients
Chilli, Salt, Cloves, Coriander, Cardamom, Turmeric, Pepper, Cumin, Cinnamon, Dry ginger, Menthi, Mustard, Badyan.
Available Sizes
100g,200g,1kg & 5kg
Shelf Life
24 Months

Chicken 65 Masala

Chicken-65-Masala-Export

Preparation
Mix 350g of chicken pieces in 25g Aachi Chilli Chicken Masala, ½ cup curd, ½ tsp vinegar and keep aside for an hour. No need to add salt. Deep fry chicken pieces in low flame. Now tasty Aachi Chilli Chicken is ready to serve hot. Chilli Gobi, Chilli Mushroom, Chilli Baby Corn may also be prepared.
Ingredients
Chilli, Salt, Cinnamon, Cloves, Garlic, Ginger, Cardamom, Refined Groundnut oil.
Available Sizes
100g,200g,1kg & 5kg
Shelf Life
24 Months

Chilli Chicken Masala

Chilli-Chicken-Masala-Export

Preparation
Mix 350g of chicken pieces in 25g Aachi Chilli Chicken Masala, ½ cup curd, ½ tsp vinegar and keep aside for an hour. No need to add salt. Deep fry chicken pieces in low flame. Now tasty Aachi Chilli Chicken is ready to serve hot. Chilli Gobi, Chilli Mushroom, Chilli Baby Corn may also be prepared.
Ingredients
Chilli powder, Corn flour, Garlic, Cassia, Cloves, Edible oil, Salt.
Available Sizes
100g,200g,1kg & 5kg
Shelf Life
24 Months

Pepper Chicken Masala

Pepper-Chicken-Export

Preparation
Take 50g of Aachi Pepper Chicken Masala for 750g of chicken pieces. Add fried chopped onion and tomato to this. Add required amount of water and pressure cook for 5 whistles. Now spicy Aachi pepper chicken is ready to serve hot.
Ingredients
Pepper, Coriander, Cumin, Chilli, Dry Ginger, Garlic, Cassia, Cardamom, Cloves, Turmeric, Fennel, Salt.
Available Sizes
100g,200g,1kg & 5kg
Shelf Life
24 Months

Egg Curry Masala

Egg-Curry-Masala-Export

Preparation
Boil 6 eggs and remove the shells. Heat oil to fry onions until golden brown. Add ginger garlic paste and saute for 3 minutes. Add tomatoes, green chillies and cook for 4 minutes. Now add 20g Aachi Egg Curry Masala and cook till the oil begins to separate from the masala. Add 125ml of water, salt and allow it to boil in a medium flame. Add coconut paste until it reaches thick consistency. Finally add the slit boiled eggs. Now tasty Aachi Egg Curry is ready to serve hot.
Ingredients
Chilli, Coriander, Cumin, Turmeric, Star anise, Cloves & Salt.
Available Sizes
100g,200g,1kg & 5kg
Shelf Life
24 Months

Fish Curry Masala

Fish-Curry-Masala-Export

Preparation
Heat oil to fry onions, peeled garlic, curry leaves, tomatoes and cook well. Add Aachi Fish Curry Masala, 400ml of water, tamarind pulp, Coconut paste, 150ml of water and finally add 250g of fish and desired quantity of salt. Cook for 20minutes till the fish gets cooked. Now delicious Aachi Fish Curry is ready to serve hot.
Ingredients
Chilli, Pepper, Coriander, Cumin, Mustard, Fenugreek, Turmeric, Curry leaves.
Available Sizes
100g,200g,1kg & 5kg
Shelf Life
24 Months

Mutton Curry Masala

Mutton-Curry-Masala-Export

Preparation
Clean the mutton pieces thoroughly. Pressure cook 200g of meat with ginger garlic paste, desired amount of turmeric powder and 100ml of water for upto 3 whistles for about 7minutes. Heat the oil to fry chopped onions until golden brown. Add ginger garlic paste and stir fry for 2 minutes. Add chopped tomatoes and cook until soft. Now add Aachi Mutton Masala and cook till the oil separates. Add 150ml of water and coconut milk and cook till the gravy thickens. Add desired amount of salt and the pressure cooked meat. Cook with closed lid until the meat is tasty and tender as per your requirement. Now tasty Aachi Mutton Masala is ready to serve hot.
Ingredients
Chilli, Salt, Cloves, Coriander, Cardamom, Turmeric, Pepper, Cumin, Fennel, Bay leaf, Badyan, Mace.
Available Sizes
100g,200g,1kg & 5kg
Shelf Life
24 Months

Fish Fry Masala

Fish-Fry-Masala-Export

Preparation
Make a paste of Aachi Fish Fry Masala with required quantity of water and few drops of lemon juice. Apply the paste on fish slices and keep it aside for 20mins. Deep fry the fish pieces in cooking oil with medium flame. No need to add salt. Now tasty Aachi Fish Fry is ready to serve hot. This masala may also be used to prepare yam.
Ingredients
Chilli, Salt, cumin, Ginger, Garlic, Aniseed, Cloves, Gram dhal, Pepper, Cinnamon.
Available Sizes
100g,200g,1kg & 5kg
Shelf Life
24 Months

Kadai Chicken Masala

Kadai-Chicken-Export

Preparation
Take 50g of Aachi Kadai Chicken Masala for 1kg of chicken pieces. Add finely chopped fried onions, tomatoes, dry chillies (10 NOS). Boil the admixture until 5 whistles and keep aside. For best results add curry leaves fried in coconut oil and garnish. Now tasty Aachi Kadai Chicken Masala is ready to serve hot.
Ingredients
Coriander, Cumin, Chilli, Fennel, Turmeric, Cassia, Cloves, Pepper, Dry Ginger, Garlic
Available Sizes
100g,200g,1kg & 5kg
Shelf Life
24 Months

Meat Masala

Meat-Masala-Export

Preparation
To cook 500g of meat: Take admixture of fine onion paste (made from 2 NOS), 1tbsp ginger garlic paste, salt to taste and 4tbsp of strained curd to marinate the meat for 2hrs. Fry 2 sliced onions in 4tbsp oil till golden brown. Add marinated meat and 3tbsp of Aachi meat masala and fry for 5 mins. Add 2 cups of water and pressure cook for 10mins. Now hot & spicy Aachi Meat is ready.
Ingredients
Coriander, Chilli, Cumin, Black Pepper, Cassia, Clove, Salt, Turmeric, Garlic, Cardamom, Fennel, Mint Leaf, Fenugreek, Star anise, Mustard, Dry Ginger and Bengal Gram.
Available Sizes
100g,200g,1kg & 5kg
Shelf Life
24 Months