Stuffed Vegetable Masala

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  Dal Fry Masala

  ₹10.00 – ₹300.00Price range: ₹10.00 through ₹300.00

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  Shahi Khichadi Masala

  ₹30.00 – ₹310.00Price range: ₹30.00 through ₹310.00

  Shahi Khichadi Masala (40gm)

  ₹ 30.00

  • Ready To Cook Masala.
  • No Need to Use Dry Masala & Salt.
  • No Onion, No Garlic Masala.
  • 100% Natural Products

  Recipe

  1. Wash 500g dal and rice.
  2. Heat 100g ghee in pan.
  3. Add ginger-green chilli paste.
  4. Add full masala packet.
  5. Cook dal & rice in cooker with water.

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  Chinese Machurian + Gravy Masala

  ₹20.00 – ₹400.00Price range: ₹20.00 through ₹400.00

  Chinese Manchurian Masala (20gm)

  ₹ 20.00

  • Ready To Cook Masala.
  • No Need to Use Other Dry Masala & Salt.
  • No Onion, No Garlic Masala.
  • Saves Time, Fuel & Money

  Ingredients: 25g Maida, 40g Corn flour, 250g Mix vegetables (Cabbage, Carrots, Cauliflower, Capsicum), 1 packet Shri Hari Manchurian Masala (10g).

  Manchurian Ball Recipe

  1. Take 250g finely chopped vegetables, 40g corn flour, 125g maida, and masala from packet. Mix well (do not add water).
  2. Make small round balls.
  3. Deep fry the balls in oil.

  For Gravy

  Contents: 75g Mix vegetables (Cabbage, Carrots, Cauliflower, Capsicum), 1 packet masala (10g), 2 spoons green chilli sauce, 1 spoon soya sauce, ½ spoon vinegar, 10g oil, 10g corn flour.

  Gravy Recipe

  1. Heat oil, add ginger paste and vegetables, soya sauce, green chilli sauce, tomato sauce, sauté for a minute.
  2. Mix corn flour in 1 glass water (250ml), add remaining masala, boil to make thick gravy.
  3. Add fried Manchurian balls into gravy and serve.

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  Veg Kolhapuri Masala

  ₹25.00 – ₹400.00Price range: ₹25.00 through ₹400.00

  Veg. Kolhapuri Masala (25gm)

  ₹ 25.00

  • Ready To Cook Masala.
  • No Need to Use Dry Masala & Salt.
  • No Onion, No Garlic Masala.
  • 100% Natural Products

  Recipe

  1. Fry mixed vegetables and boil peas.
  2. Prepare tomato and ginger-chilli paste.
  3. Cook paste with water and masala.
  4. Add vegetables and cook well.
  5. Serve hot with coriander garnish.

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