Masala Powders (for veg)

SAMBAR POWDER
PreparationSambar-Powder-Export
Soak 160g of dhal in 250ml of water and pressure cook for 10 minutes for upto 3 whistles. Keep it aside. Heat oil in a kadai, add mustard seeds, onions, curry leaves and green chillies. Add drumstick, cook for sometime and then add tomatoes and brinjal. Add Aachi Sambar powder, coriander leaves, 750ml of water. Cook with closed lid for 10 minutes. Add tamarind juice followed by dhal and coriander leaves. Finally add salt. Sambar is ready-to-serve.
Ingredients
Coriander, Red Chilies, Cumin, Fenugreek, Asafoetida, Turmeric, Curry leaves.
Available Sizes
100g,200g,500g,1kg & 3kg
Shelf Life
24 Months

 


BIRYANI MASALA
PreparationBiryani-Masala-Export
Heat oil in a cooker.Add chopped onions, fry till golden brown. Add tomatoes and cook till raw flavour goes off. Add curd, lime juice and Aachi Briyani Masala followed by mint leaves and coriander leaves.
Add vegetables / pressure cooked mutton / chicken, 1 litre water, salt and rice. Pressure cook till 3 whistles. Finally top the rice with ghee and mix well. Tasty Briyani is ready-to-serve.
Ingredients
Chilli, Salt, Cloves, Coriander, Cardamom, Cinnamon, Aniseed, Ginger, Garlic, Onion, Nutmeg, Staranise.
Available Sizes
100g,200g,1kg & 5kg
Shelf Life
24 Months


RASAM POWDER :
PreparationRasam-Powder-Export
Heat oil in a kadai, add mustard seeds, urad dhal, dried red chillies, curry leaves, sliced tomato and saute.Then add 20g rasam powder. Mix well. Add one litre water and allow it to cook for sometime.Then prepare 1 litre of tamarind juice and keep it aside. Then add salt. Check for the seasoning. Top with chopped coriander leaves. Remove from heat before it starts boiling vigourously. Serve hot.
Ingredients
Coriander, Toor dhal, Cumin, Horsegram, Chilly, Pepper, Fenugreek, Asafoetida, Garlic, Turmeric, Curry leaves, Edible oil, salt
Available Sizes
100g,200g,500g,1kg & 5kg
Shelf Life
24 Months


VATHA KULAMBU MASALA
PreparationVathakulambu-Masala-Export
Fry vathal in required quantity of edible oil. Heat gingelly oil, add mustard seeds, dried red chillies and saute. Add curry leaves, garlic, onions, tomatoes and cook well. Add 50g Aachi Vathakulambu Masala and 500ml of water. Then add coconut milk, fried vathal and salt. Tasty Vathakulambu is ready-to-serve.
Option1: Fry few garlic, small onion & finely cut tomatoes along with vathal and prepare as above.
Option2: Instead of vathal fry cauliflower / Drumstick / Mushroom / Ladiesfinger (200 gms) in oil along with option. Grind 1 tomato with little coconut and add at the end before removing from fire.
Ingredients
Red Chillies, Coriander, Fenugreek, Tamarind, Salt, Sugar, Compounded Asafoetida, Mustard, Rice flour, Toor Dhal, Curry Leaves
Available Sizes
100g,200g,1kg & 5kg
Shelf Life
24 Months


BUTTER MILK KULAMBU POWDER
PreparationButter-Milk-Kulambu-Export
Heat oil, fry 100g of ladies finger and keep aside. Take 600g curd and add 300ml of water and blend well. Add 50g of Aachi Butter Milk Kulambu Masala. Heat 25g of edible oil to fry mustard seeds, curry leaves, dried red chillies and add it to the curd mixture. Keep the seasoned curd mixture in low flame and add the fried ladies finger to it and boil. Add curry leaves, desired quantity of salt to taste. Now tasty Aachi Butter Milk Kulambu is ready- to- serve.
Ingredients
Cumin, Rice, Chilli, Dry ginger, Asafoetida, Turmeric, Salt, Gram dhal.
Available Sizes
100g,200g,1kg & 5kg
Shelf Life
24 Months


MADRAS SAMBAR POWDER
PreparationMadras-Sambar-Powder-Export
Soak 160g of dhal in 250ml of water and pressure cook for 10 minutes for upto 3 whistles. Keep it aside. Heat oil in a kadai, add mustard seeds, onions, curry leaves and green chillies. Add drumstick, cook for sometime and then add tomatoes and brinjal. Add Aachi Sambar powder, coriander leaves, 750ml of water. Cook with closed lid for 10 minutes. Add tamarind juice followed by dhal and coriander leaves. Finally add salt. Sambar is ready-to-serve.
Ingredients
Coriander, Red Chilies, Cumin, Fenugreek, Asafoetida, Turmeric, Curry leaves.
Available Sizes
100g,200g,1kg & 3kg
Shelf Life
24 Months


GOBI MANCHURIAN MIX
PreparationGobi-Manchurian-Mix-Export
Cut 150g of cauliflower into small florets, wash and keep it aside. Add 20ml water to 20g Aachi Gobi Manchurian Mix. Mix to obtain a thick batter. Mix the cauliflower florets in the batter and set aside for 2 minutes. Deep fry the florets in a medium flame until golden brown for 5-6 minutes. Heat 20ml of oil to fry chopped onion, ginger, garlic and capsicum to saute. Add 150g Tomato Ketchup, 15g of chilli sauce, salt, pepper (to taste). Cook for 2-3 minutes. Now Tasty Aachi Manchurian Gravy is ready. Garnish with finely cut coriander leaves and serve hot.
Ingredients
Refined wheat flour, Corn flour, Chilli powder, Gram dhal, Garlic, Salt and Compounded Asafoetida
Available Sizes
200g
Shelf Life
24 Months


TAMARIND RICE POWDER
PreparationTamarind-Rice-Powder-Export
Boil 1/2 kg rice and keep aside. In edible oil fry mustard seeds, onion, urad dhal, curry leaves,red chillies. Add Aachi Tamarind rice powder and 50 ml of water. Add required quantity of salt. Saute for sometime. Mix the seasoning with 600g of cooked rice and mix well. Now tasty Tamarind rice is ready-to-serve. For more taste keep aside for 1 hour and serve.
Ingredients
Tamarind, Groundnut, Gram dhal, Chilli, Blackgram dhal, Till seeds, Fenugreek, Asafoetida, Mustard, Lemon salt, Curry leaf, Refined Groundnut oil, salt
Available Sizes
100g & 200g
Shelf Life
24 Months


LEMON RICE POWDER
PreparationLemon-Rice-Powder-Export
Boil 250g of rice. Heat the oil to add mustard seeds, urad dhal, red chillies and curry leaves. Add Aachi Lemon Rice Powder. Add 50ml of water and desired quantity of salt to taste. Saute for a fine blend. Mix the prepared seasoning to the pre-boiled rice. Now tasty Aachi Lemon Rice is ready to serve.
Ingredients
Moong Dal, Urad Dal, Salt, Lemon Salt, Asafoetida, Turmeric, Chilli, Mustard, Curry leaves.
Available Sizes
100g & 200g
Shelf Life
24 Months

 


TOMATO RICE POWDER
PreparationTomato-Rice-Powder-Exportr
Heat oil in a kadai. Add mustard seeds, urad dhal, red chillies, ginger garlic paste and curry leaves. Add Aachi Tomato Rice Powder. Add 50ml of water. Add required quantity of salt. Saute for sometime. Mix the seasoning in 250g of cooked rice.Delicious Tomato rice is ready-to-serve.
Ingredients
Coriander, Red Chilli, Cinnamon, Cloves, Fennel, Cardamom, Jathipathri.
Available Sizes
100g & 200g
Shelf Life
24 Months