Pickle Masala
₹50.00
Pickle Masala
Pickled Mangoes or Vegetables Recipe:
Ingredients:
– Mangoes or Vegetables for pickling
– Lime or Lemon (optional)
– Salt, to taste
– 50g Emunah Pickle Masala Powder
Instructions:
- Clean and cube the mangoes or vegetables.
- Optionally, cut lime or lemon into small pieces.
- In a bowl, combine the mangoes or vegetables with Emunah Pickle Masala Powder and salt.
- Let it marinate for at least an hour.
- Serve as a tangy accompaniment or store in the refrigerator for later use.
Pork Chilly Masala
₹45.00 – ₹80.00
Pork Chilli Masala Powder
Ingredients:
– 1 kg pork
– 1 green capsicum
– 4 cloves of garlic
– 4 large onions
– 6 green peppers
– 1 inch ginger (28.50 g)
– 2 tablespoons Emunah pork chili masala
– 1 tablespoon soy sauce
– 1 tablespoon chili sauce
– 1 tablespoon vinegar
– Salt to taste
Method:
- Wash the pork well and cut it into 4 pieces. Boil it for 5 minutes with vinegar and salt, then drain. Once cooled, cut it into small pieces and deep fry in a heavy-bottomed pan until brown. Remove excess oil and transfer to a bowl.
- In the same pan, sauté chopped onions, capsicum, green pepper, garlic, ginger, and stinging onion with a little oil.
- Once the vegetables are slightly cooked, add two tablespoons of Emunah Pork Chili Masala, soy sauce, chili sauce, and the fried pork pieces. Mix well and reduce the flame.
Pork Pepper masala
₹45.00
Pork Pepper Masala
Ingredients:
– 1 kg minced pork, cleaned
– 4 large onions
– 50g ginger
– 50g garlic
– 2 green chillies
– 3 tablespoons Emunah pork pepper masala
– 1 tablespoon vinegar
– 1 tablespoon tamarind juice
– Salt to taste
Method of preparation:
- In a pot, marinate the cleaned minced pork with 1 tablespoon vinegar and 1/4 teaspoon salt.
- Add minced ginger, minced garlic, chopped green chillies, and chopped onions to the marinated pork.
- Stir in 3 tablespoons of Emunah pork pepper masala and 1 tablespoon of tamarind juice.
- Mix well until all ingredients are thoroughly combined.
Puliyogare Masala
₹40.00
Puliyogare Masala Powder:
Puliyogare Rice Recipe:
Ingredients:
– 3 tbsp Cooking Oil
– 1 packet EMUNAH Puliyogare Powder
– 500g Cooked Rice
– Water (for boiling rice)
Instructions:
- Prepare Rice: Cook 1½ cups (200g) uncooked rice until done, yielding about 500g cooked rice.
- Heat Oil: In a kadai, heat 3 tbsp cooking oil over medium heat.
- Temper Powder: Add EMUNAH Puliyogare Powder to the hot oil. Stir for a few seconds on low flame.
- Add Cooked Rice: Mix 500g cooked rice into the tempered powder, ensuring it’s evenly coated.
- Serve Hot: Once heated through, serve the puliyogare rice hot.
Enjoy the tangy flavors of this dish, perfect for a quick and flavorful meal! Adjust seasoning as desired.
Sambhar Powder
₹10.00 – ₹58.00
Udupi Sambar Masala Powder:
Ingredients:
– Assorted Vegetables (Potato, Beans, Drumstick, Green Peas)
– Toor Dal
– 2 Onions
– 1 Tomato
– Green Chilli
– Garlic
– Ginger
– Mustard seeds
– Curry Leaves
– Coriander Leaves
– Tamarind Pulp
– 3 tbsp EMUNAH Sambar Powder
– Salt, to taste
Instructions:
- Prepare Vegetables and Dal: Cook vegetables and Toor dal separately until tender.
- Make Tamarind Pulp: Soak tamarind in warm water, extract pulp, and discard seeds.
- Boil Dal with Ingredients: In a pot, combine cooked dal, water, chopped onion, tomato, green chilli, garlic, ginger, and tamarind pulp. Stir in EMUNAH Sambar Powder and salt. Boil.
- Add Cooked Vegetables: Add cooked vegetables to the boiling mixture. Simmer briefly.
- Garnish and Season: Sprinkle chopped coriander leaves. In a pan, heat oil, add mustard seeds, crushed garlic, and curry leaves. Fry until fragrant.
- Serve: Pour seasoned oil over sambar. Stir and serve hot with rice or idli.
Enjoy this comforting South Indian sambar with its rich flavors! Adjust seasoning to taste.
Stew Powder
₹45.00
Stew Masala:
Ingredients:
– 3 tbsp EMUNAH Stew Powder
– Curry Leaves
– 2 tbsp Oil
– ½ cup Ground Coconut
– Meat (cleaned and chopped)
– 1 Onion (chopped)
– 1 Tomato (chopped)
– Green Chilli
– Ginger
– Salt, to taste
– Curd
– Coriander Leaves (chopped)
Instructions:
- Clean the meat and chop it into pieces.
- In a pot, add chopped onion, tomato, green chilli, ginger, salt, and required water. Cook until the meat pieces are soft and tender.
- Once the meat is cooked, add curd and ground coconut to the pot.
- Stir in EMUNAH Stew Powder and mix well. Boil the mixture until it thickens and flavors meld.
- Garnish with chopped coriander leaves and season with curry leaves for added flavor.
Enjoy this hearty and flavorful stew! Serve hot with rice or bread for a satisfying meal. Adjust seasoning according to taste preference.
Udupi Rasam Masala
₹58.00
Udupi Rasam Masala Powder:
Rasam Recipe:
Ingredients:
– 2 Tomatoes, chopped
– Tamarind, to taste
– 4 cloves Garlic
– 1 piece Ginger
– Small piece of Jaggery
– Mustard seeds
– Coriander leaves
– Curry Leaves
– 50g Toor Dal
– 2 Green Chilies
– 2 tbsp EMUNAH Rasam Powder
– Salt, to taste
– Water
– 2 tbsp Oil
Instructions:
- Cook Tomato and Toor Dal: In a pot, cook chopped tomatoes and Toor dal with 4 cups of water until soft and well-cooked.
- Add Tamarind: Once cooked, add squeezed tamarind to the pot along with green chilies, EMUNAH Rasam Powder, salt to taste, a small piece of jaggery, and additional water if needed. Boil for 5 minutes.
- Season the Rasam: In a separate pan, heat 2 tbsp oil. Add mustard seeds, crushed garlic cloves, and curry leaves. Allow them to splutter and release their aroma.
- Combine and Serve: Add the seasoned oil mixture to the rasam pot. Garnish with chopped coriander leaves. Serve hot.
Enjoy the comforting flavors of this delicious Rasam, perfect for any meal! Adjust seasoning according to taste preferences.
Vegetable Pulav Masala
₹60.00
Vegetable Pulav Recipe:
Ingredients:
– 1/4 kg Vegetable of your choice
– 1/2 kg Basmati Rice
– 1 tbsp Ginger-Garlic Paste
– 1 Onion, chopped
– Coriander Leaves, chopped
– 50g Ghee
– 1 Tomato, chopped
– 3 tbsp Curd
– 1 tbsp EMUNAH Vegetable Pulav Powder
Instructions:
- Heat ghee in a vessel. Add chopped onion, tomato, and ginger-garlic paste. Sauté until onions are translucent.
- Add the chopped vegetables to the pot and fry until slightly tender.
- Rinse the Basmati rice and add it to the pot. Stir and continue to fry for a couple of minutes.
- Add curd and EMUNAH vegetable pulav powder to the mixture. Mix well to coat the rice and vegetables evenly.
- Pour water into the pot according to the measurement required for cooking rice.
- Allow the mixture to come to a boil, then reduce the heat to low. Cover the pot and let the pulav cook until the rice is fully cooked and water is absorbed.
- Once done, garnish with chopped coriander leaves.
- Serve hot and enjoy your flavorful vegetable pulav
Adjust seasoning according to taste preference.
