Gold Standard Of Indian Spices
Dark-roasted & hand-pounded from heartland India
A secret blend made from the finest Natural ingredients .
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Fry onions in hot oil until golden. Add tomatoes and fry until oil separates. Add meat, garlic paste, ginger paste, yogurt, potatoes and Masala Tokri Biryani Masala. Stir fry for 10 minutes. Add water (Lamb 4 cups, Chicken 2 cups). Cover & cook on low heat until meat is tender. Then increase heat and stir fry until oil separates from gravy. Separately: in 15 cups / 3 litres of boiling water, stir in the salt & soaked rice. Boil rice until ¾ cooked. Remove and drain thoroughly. Spread half rice in pot and pour meat curry. Top with remaining rice. Cover pot and cook on low heat until rice is fully cooked (5-10 minutes). Mix before serving.
with our Biryani Masala
Mom’s Tip: For an awesome Biryani experience, use breast, ribs & shoulder cuts for meat pieces.
Heat oil in a pan. Add cubes of butter along with chopped onions. Sauté till golden brown and then add ginger garlic paste. Mix well. Now add chopped lauki along with coriander and mix well, followed by a cup of chopped potatoes. Mash well together. Add chopped beetroot, salt, chilli powder and Masala Tokri Pav Bhaji Masala to the mashed mixture. Mix well. Now add the tomato puree & mix it thoroughly. Garnish with butter & coriander leaves.
with our Pav Bhaji Masala
Mom’s Tip: Do not use too much potatoes in your bhaji. The combination of multiple vegetables makes the best tasting bhaji.
You can also add some grated processed cheese and make
it really cheesy.
Cut onion, tomato and green chili. Grind it in food processor along with ginger and garlic and make paste. Heat oil in a pan and fry bay leaves for 30 secs. Add the paste and fry on medium heat until golden brown (until the oil starts separating from the mixture).
Add red chili powder, turmeric powder, coriander powder, Masala Tokri Garam Masala Powder and salt. Mix well. Fry for 2-3 minutes.
Add water enough to make thick gravy. Bring it to boil, add chick peas. You can also add paneer pieces, cauliflower and carrots to this dish. Stir well and cook over medium heat for 5-7 minutes. Garnish with chopped green coriander leaves and serve hot.
with our Garam Masala
Mom’s Tip: Garam Masala can be used to prepare a wide variety
of vegetarian & non-vegetarian dishes.
Marinate the mutton slices with yogurt for 30 minutes. Set aside. Heat a pan with 1 teaspoon of vegetable oil. Fry the onions until golden brown. Now, grind this mixture. Add ginger, garlic, coriander, and cumin seeds. Make a fine paste. Heat a pan with rest of the oil. Add this masala to it & fry for 5 minutes. Then add Masala Tokri Meat Curry Masala, red chili powder, Masala Tokri Garam Masala Powder, haldi powder and salt. Mix well. Add the mutton slices. Fry until the mutton gets soft.
with our Meat Curry Masala
Mom’s Tip: Pressure cooking the mutton ensures it is well cooked, succulent and slides of the bone easily. This mutton curry tastes great along with rice, but I love it with pav!
Wash & clean tur dal, add 4 cups water, ½ tbsp. coconut oil and cook on low flame in a pressure cooker for one whistle. Once the pressure goes, add cubed vegetables (pumpkin, french beans, white radish, carrots, brinjals, lady fingers) & sliced onions to the pan. Add 2 tbsp Masala Tokri Sambar Masala Powder, salt & combine well. Pressure cook again for two whistles. Make tamarind pulp with ¼ glass water and filter and add (little by little as per your taste) to the sambar. Boil for few minutes and adjust the salt. Heat rest of the coconut oil in a kadai, fry mustard seeds, curry leaves
& red chilli, and garnish sambar with it.
with our Sambar Masala
Mom’s Tip: You can add your choice of vegetables. Use coconut oil for authentic traditional taste.
You can also add a small pinch of sugar to balance the flavors.