Ingredients
- Anistar
- Bengal Gram
- Black Pepper
- Cardamom
- Cassia
- Cassia Leaf
- Chilli
- Clove Leaf
- Cloves
- Common Salt
- Coriander
- Cumin
- Dry Ginger
- Fennel
- Garlic
- Kasuri Methi
- Mint Leaf
- Mustard
- Turmeric
Packaging:
- Pouch Rs. 2
- Box Rs. 6
- Box Rs. 10
- Pouch Rs. 5
- Box 50gm
- Box 100gm
- Box 200gm
A pepper-coriander-chilli based blend that imparts a dark tan and a hot taste to non-veg dishes, especially meat. Since Indians love their meat really spiced up, a fair amount of flavouring spices lend this blend an aromatic chorus.
USAGE
In all meat preparations requiring a dark gravy.
RECIPE: MEAT
To cook 500 gms. of meat.
- Grind to fine paste 2 onions.
- Mix with 1 tsp Ginger/Garlic paste. Add salt and 4 tbsp strained curd.
- Marinate cleaned and cut mutton pieces with mixture.
- Keep for 2 hrs.
- Heat 4 tbsp oil,
- fry till crisp 2 sliced onions.
- Add marinated mutton,
- 3 tsp Rangoli Meat Masala Magic.
- Stir for 5 mins.
- Add 2 cups water. Pressure cook for 10 mins.
Serve Hot with Rice or Roti.
