North Indian Masala (For Veg)

Chaat Masala

Chaat Masala

Preparation
Mix the ingredients together. Add lemon juice, sprinkle cut coriander and enjoy your sweet corn chat. Make your food tastier by adding Aachi Chaat Masala. You can sprinkle this chatpata masala on fruit pieces, fruit juice, sandwich, wafers and various other chaat dishes.
Ingredients
Black Salt, Dry Mango, Salt, Rock Salt, Pomegranate seed, Coriander, Black Pepper, Cumin, Sugar, Mint Leaf powder, Ajwain, Red Chilli powder, Clove, Ginger, Cinnamon, Compounded Asafoetida and Citric acid.
Available Sizes
100g,200g,1kg & 5kg
Shelf Life
24 Months

Chana Masala

Chana Masala

Preparation
Soak 100g Kabuli Chana (White Chickpeas) overnight. Cook and keep aside. Heat 3 tbsp oil, fry 2 medium size chopped onions till golden brown. Add ½ tbsp Aachi Coriander Powder, Aachi Chilli Powder. Add 1 tbsp Aachi Chana Masala and fry for 3 minutes on a low flame. Mix in 1 medium size chopped tomato, slit green chillies and ½ inch finely sliced ginger. Add boiled chana, salt and cook for 5 minutes. For added flavour, add Aachi Chaat Masala.
Ingredients
Coriander, Dry Mango, Cumin, Red chilli powder, Black Salt, Pomegranate seeds, Bay leaves, Fennel, Clove, Dry Fenugreek Leaves, Cinnamon, Black Pepper, Carom Seeds, Cardamom, Ginger, Compounded Asafoetida, Citric acid and Nutmeg.
Available Sizes
100g,200g,1kg & 5kg
Shelf Life
24 Months

Jaljeera Drink Mix

Jaljeera Drink Mix

Preparation
Add 1 tablespoon of the mix to 200ml ice cold water. Add Lemon Juice to taste and serve cold.
Ingredients
Dry Mango, Black salt, Dehydrated mint leaves, Cumin, Rock salt, Black pepper, Dry ginger, Compounded Asafoetida, Ajwain, Black cardamom, Green chilli, Clove and Citric Acid.
Available Sizes
100g,200g,1kg & 5kg
Shelf Life
24 Months

Kitchen King Masala

Kitchen King Masala

Preparation
Heat 2tsp oil add 3 medium size sliced onion (150g), previously soaked 1 tbsp poppy seeds and 10 nos of cashew, 1 tspKasoorimethi, 2 Nos slit green chilies in a pan. Sauté for 2 minutes. Cool the mixture and make fine paste. Heat 1tbsp ghee and 2tbsp oil in a pan. Add 1tbsp Aachi Ginger Garlic Paste and the prepared paste. Sauté till it oozes oil. Add 100g (2 nos) tomato puree. Add pinch of turmeric, chilli powder and 3tbsp Aachi Kitchen King Masala and sauté. Add 1 cup (150g) boiled peas. Add 300ml water and allow to boil. Add pinch of sugar and salt to taste. Add 200g fried paneer cubes (For soft paneer put fried paneer cubes in cold water). Simmer for 2 minutes. Serve hot with roti / naan / chapatti. Tip: Addition of fresh cream gives rich taste to the dish.
Ingredients
Coriander, Cumin, Salt, Bengal lentil, Black Pepper, Black Cardamom, Garlic, Mace, Dry ginger, Dry fenugreek leaves, Ajwain, Red Chilli powder, Fennel, Green Cardamom, Poppy seeds, Star Anise, Turmeric, Black Lentils, Cinnamon, Compounded asafoetida, Bay Leaf and Nutmeg.
Available Sizes
100g,200g,1kg & 5kg
Shelf Life
24 Months

Paneer Tikka Masala

Paneer Tikka Masala

Preparation
Mix 100ml of curd and 2tbsp of Aachi PaneerTikka Masala to form a smooth lump free paste. Adjust the salt to taste. Dip 500g of cubed paneer pieces in hot water and marinate these pieces with the above paste for 15-20 Minutes. Roast the paneer pieces on both sides in a tava for about 5-10 minutes. Garnish with lemon and onion rings. Serve hot PannerTikka with green chutney.
Ingredients
Red Chilli Powder, Salt, Gram Flour, Garlic, Ginger, Cumin, Mustard, Turmeric, Coriander, Black Pepper, Black Salt and Lemon Powder.
CONTAINS PERMITTED NATURAL COLOUR E160c
Available Sizes
100g,200g,1kg & 5kg
Shelf Life
24 Months

Pani Puri Masala

Pani Puri Masala

Preparation
Grind mint leaves, green chillies and sour lime to a paste. Blend the paste with 1 litre of water and salt. Add 2tbsp of Aachi PaniPuri Masala to it. Chill, strain and serve with filled puris.
For the filling in puris: Mash nicely the boiled potatoes. Add the boiled Bengal gram and chopped onions to the mashed paste. Add 10g (2 teaspoon) of Aachi PaniPuri Masala / Aachi Chat Masala to the mixed paste. Add a minimal quantity of the paste as filling in the puris. You can also use soaked salted boondi as fillers. For better taste use sweet tamarind and dates chutney.
Ingredients
Dry Mango, Black Salt, Mint leaf Powder, Coriander, Cumin, Black Pepper, Fennel, Salt, Ajwain, Compounded Asafoetida, Dry Ginger and Citric acid.
Available Sizes
100g,200g,1kg & 5kg
Shelf Life
24 Months

Rajma Masala

Rajma Masala

Preparation
Soak rajma for overnight in enough water. Pressure cook the rajma, add pinch of turmeric, salt to taste and keep aside. Heat oil in pan, add chopped onion and sauté till golden brown. Add slit green chillies, Aachi ginger garlic paste and sauté Add tomato puree and sauté it till oil separates. Add chilli powder, turmeric powder, coriander powder and Aachi Rajma Masala and sauté. Add cooked rajma and mix well. Adjust salt and water as per requirement. Simmer for 10 min and serve hot with roti, naan or chapathi.
Ingredients
Red chilli Powder, Dry Mango, Coriander, Pomegranate seed, Salt, Dry ginger, Black salt, Dehydrated garlic, Fennel, Cumin & Black pepper.
Available Sizes
100g,200g,1kg & 5kg
Shelf Life
24 Months

Sabji Masala

Sabji Masala

Preparation
Heat 3 tablespoon of oil in a pan, add 120g of chopped onions and fry them till golden brown. Add approximately 200g of seasonal vegetables (of your choice) and saute for 6 mins. Add 2 tablespoon of Aachi sabji masala and stir well with vegetables. Add required amount of salt and half cup of water. Cook for 8 mins till the vegetables get tender. Once cooked, serve with naan / chapathi.
Ingredients
Coriander, Cumin, Black pepper, Red chilli powder, Dry ginger, Dry mango, Salt, Clove, Cinnamon, Bay Leaves, Turmeric, Fennel and Compounded asafoetida.
Available Sizes
100g,200g,1kg & 5kg
Shelf Life
24 Months

Pav Bhaji Masala

Pav Bhaji Masala

Preparation
Take 5tsp oil and 30g salted butter in a pan. Add 2 medium (100g) chopped onions, 2 big (125g) chopped capsicum and saute for 2 minutes. Add 2tsp Aachi Ginger Garlic Paste. Allow to go raw flavour of ginger. Add 5 big (250g) chopped tomatoes, fry till they ooze oil. Add 3tbsp of Aachi Pav-Bhaji Masala and sauté for 1 minute. Add 5 medium (250g) boiled mashed potatoes and 1 cup (125g) of frozen / fresh peas. Saute the mixture for 1 minute. Add required amount of water. Allow to boil for 2 minutes. Add salt to taste. Add butter, chopped onion and lemon juice and serve hot with buttered buns / Pavs.
Ingredients
Red Chilli powder, Coriander, Cumin, Dry Mango, Salt, Garlic, Fennel, Black Pepper, Black Salt, Cloves, Black Cardamom, Dry Ginger, Cinnamon, Mace and Citric acid.
Available Sizes
100g,200g,1kg & 5kg
Shelf Life
24 Months