AAA GOLD MASALA Naraina, Delhi

Turmeric is considered as a skin food in India and many other popular cultures. It is a bright yellow powder made from the rhizomes of turmeric. It is available as a whole root or in powdered form. India is the leading producers of Turmeric.From a substantial part in daily cuisine to medical practices, Turmeric has always taken a prominent place. It is also regarded as the golden spice of life, an important ingredient in culinary all over the world, majorly in South Asian and Middle-eastern cuisine. In Persia, it is used as a starter ingredient.In many parts of India, Turmeric is considered highly auspicious, and has been extensively used in various ceremonies.It imparts a musky flavour and yellow colour to curries and is extensively used in Indian dishes, from vegetables to meats. Though it is generally used in powdered form, but turmeric is also used fresh like ginger. In Indian dishes, turmeric is most often used to impart a rich yellow color to the various recipes. It is also used in baked products, canned beverages, dairy products, ice-creams, yoghurts, orange juices, cereals, cake-icings etc.In India, turmeric finds mention in Ayurveda since ancient times as it has been used as a remedy for stomach and liver ailments. It has antimicrobial properties and is therefore used to fill open flesh wounds. It is popularly used to cure skin allergies and conditions such as eczema, chicken pox and even scabies.

Type : Dry Turmeric Powder

Shape : Powder

Style : Dried

Packaging Size : 100gm

Country of Origin : India

Application : Culinary

Tandoori Chicken is a chicken dish prepared from tandoor, curd in a cylindrical clay oven and spiced chicken in spices. This dish originated from the Indian subcontinent and is popular in many other parts of the world.This tandoori chicken is marinated with oil and curd along with tandoori Masala and other spicy spices and then grilled to perfection.Ingredients Of Tandoori Chicken8 Large chicken pieces with skin (2 pieces breast, 2 pieces of thighs, a couple of wings)Oil for brushingFor the marinade: 1 tsp red chilli paste 3 tbsp ginger and garlic paste 1 tsp AAA Gold Chaat masala 1 1/2 tsp AAA Gold  tandoori masala 1 tbsp oil 3 tbsp curd to taste salt 1/2 lemon (juiced) Preparation Prepare the marinade : In a bowl add ginger and garlic paste, red chilli paste, chaat masala, tandoori masala, oil, curd, salt and lemon juice. Mix it well. Rub the marinade on the chicken pieces, over the skin and underneath it. Make small gashes in the chicken pieces for the marinade to coat it nicely. Marinate the chicken pieces for 1 hour . Insert the pieces into the skewer. Put it into the tandoor or Grill for 15-20 minutes To make sure the chicken does not stick to the grill, glaze the grill with some oil. Pour melted butter on the Chicken pieces Baste with oil at regular intervals. Serve with lemon wedges, green chutney and onion rings.

Form : Powder

Soya chaap is enriched with protein and is equally tempting to eat. This delight is a pure vegetarian dish but is considered equivalent to non-vegetarian dishes.Ingredients Of Soya Chaap Curry 2 Tbsp oil 4 Soya chaap sticks 1 tbsp AAA Gold cumin Seeds 2 tbsp onion paste Salt to taste 1 tbsp ginger paste 1 tbsp garlic paste 2 tsp AAA Gold Soya chaap Masala 1 cup water 1 cup tomato pulp 2 tbsp coriander leaves A pinch of kasuri methi 1/2 cup cream Preparation Take oil in a pan and put soya sticks in it. Roast the sticks till golden brown. Now keep the roasted soya sticks separate and add cumin seeds and onion paste in the   pan for roasting till golden brown. Add ginger garlic paste and AAA Gold Soya Chaap Masala and Mix them well. Blend the ingredients together and add water. Mix it thoroughly. Now add tomato pulp to make the gravy. Heat it till simmer. Add coriander leaves and a pinch of kasuri methi. Mix them well and add cream. Stir the cream thoroughly. Now add roasted soya chaap sticks to the curry and bring to simmer. Serve hot with the garnishing of cream

Shelf Life : 18 Month

Storage : Cool & Dry Place

Shahi means Shahi and Paneer Indian Paneer. So originally Shahi Paneer is an exquisite Indian curry made using rich ingredients like almond or cashew, and Sahi Panneer Masala made with some special Indian spices. It is one of the most captivating events in North India which has its roots in the Mogul era.Ingredients Of Shahi Paneer 3 Cups Paneer (cubed) 30 gram Melon seeds 1/4 cup Butter 3 tbsp Cream 1 tbsp Ginger, finely chopped 2 cups Tomatoes, grated 1 tsp Salt or 2 tsp AAA Gold Sahi Paneer Masala 2 cup Water Preparation Soak the melon seeds in water and grind to a paste. Heat butter in a heavy-based pan and add cumin seeds. When the seeds begin to splutter, add ginger and brown very slightly. Add tomatoes and saute over medium flame, till the oil separates. Add the melon paste, salt, ,AAA Gold Sahi Paneer Masala and sauté over low or medium flame, till the oil separates once again. Add 2 cubes of crushed paneer and saute till the green chillies start looking glossy. Mix in water and bring to a boil. Leave to simmer for 3-4 minutes. Add paneer cubes and cream simmer for about 2 minutes and serve hot, garnished with green coriander leaves.

Shelf Life : 12 Months

Seekh kebabs are a popular Indian snack  first off, they are juicy and delicious and secondly, they are easy and mess-free to eat. Seekh kebabs are served on seekh (skewer) making them the perfect 'just-pick-and-eat' snacks. These kebabs are made with finely minced meats or vegetables wrapped tightly on wooden skewers, which are put in a tandoor (a large clay oven), or in the grill or oven. The smokiness in the kebab makes it a delectable eat a side dish of pudina or dhania chutney makes it even betterIngredients Of Seekh Kebabs2 cups keema (minced mutton/Chicken) For marination: 1 tbsp vinegar 2 tbsp fenugreek leaves, chopped 1/2 tbsp garlic paste 1/2 tbsp ginger paste Salt to taste 1/4 tbsp AAA Gold Black Pepper, Powder 1/4 tbsp AAA Gold Garam masala 1 ½ tbsp. AAA Gold Seekh Kabab masala 2 tbsp coriander leaves, chopped 1 tbsp green chillies, finely chopped Skewers to make the kebabs Oil for brushing lemon wedges Preparation For the marination: In a large bowl, mix lamb mince with few Tbsp of vinegar, fenugreek leaves. Then add garlic paste, ginger paste, salt and black pepper as per taste. Add chopped coriander leaves and green chillies. Refrigerate the meat mixture, covered, to marinate for at least 5 hours. For the kebabs: About 25 minutes before serving, shape the meat mixture into long 'tubes' around the skewers (seekhs) and place on to a grill over a drip tray or into the pre-heated Oven.  (also on a drip tray) and bake for 20-25 minutes. Brush them with oil and cook for another 2 minutes. Using oven mittens or a cloth, carefully push the kebab from one end, on to a serving dish. Garnish with the Seekh Kabab masala, onions, lemons and serve along with green chutney.

Taste : Spicy

Feature : Good For Health, Good In Taste, High In Protien, No Harmful

A quintessential south Indian recipe made at home. This sambar is packed with the healthy arhar dal with the delicious whole red chilli, tamarind pulp and sambar masala, mustard seeds and curry leaves cooked together to perfection. Pair the delicious curry of sambar with idli, vada or dosa.Ingredients Of Sambar 1 cup yellow lentils (arhar or toover daal) 1 Tbsp salt 1 Tbsp sugar 3 Tbsp AAA Gold Sambhar masala 3 Tbsp thickish tamarind pulp or 1 tsp tamarind concentrate 2 tsp mustard seeds 7-8 leaves of curry leaves 2-3 whole dry red peppers 1 cup mixed vegetables 1 big onion, cut into quarters 2 Tbsp oil 1 Tbsp chopped coriander leaves to garnish. Preparation Cook daal with salt, till absolutely tender, no grains remain. Add AAA Gold sambhar masala, sugar and vegetables, including the onions, and cook till the vegetables are tender, and add tamarind. Heat oil in a saucepan and add the mustard seeds. When they splutter, add the whole red peppers and the curry leaves. Turn around 2-3 times, then add the daal mixture. Bring to a boil, and then simmer for about 5 minutes, Serve hot garnished with the coriander leaves.

Shelf Life : 1 Year

Energy : 420 K cal

The Indian vegetable consists of vegetables cooked with spices and curry flavors, with vegetable spices made by many Indian spices to use.In Sabji masala has A subtle blend of spice specially combined to enhance the taste of vegetable dishes.Ingredients 1/4 cup mustard oil (canola or vegetable oil may be substituted for a less authentic flavor) 1 tablespoon mustard seed 1 tablespoon AAA Gold whole cumin seeds 2 onions, chopped 1 tablespoon minced fresh ginger 1 tablespoon minced fresh Green Chilli 1/2 tablespoon AAA Gold turmeric Powder 1 teaspoons AAA Gold coriander powder 1/2teaspoon AAA Gold Garam masala 2 tablespoon AAA Gold Sabji Masala 1 large cauliflower, chopped 1 cup green peas 3 large tomatoes, chopped 2 bell peppers, chopped 2 cups fresh spinach Salt to taste Preparation Heat the canola or mustard oil in a large skillet. Fry cumin seeds for a few minutes, just until they begin to crackle. Add onions, ginger, and green Chilli, and fry for an additional 3 to 4 minutes. Add turmeric, coriander, garam masala, AAA Gold Sabji Masala and heat for another minute, then add cauliflower, green peas, tomatoes, peppers, mushrooms, and bell peppers. Reduce heat to medium-low and heat for 10 to 12 minutes until vegetables are cooked. Add spinach and heat just until wilted. Season lightly with salt, to taste. Sabji is ready, garnish it with, green coriander leaves.

Type : Herbal

Flavour : Exotic

Dried red pepper may be used whole or powdered. India is the largest producer of red chillies. As the name suggests it is red in color and can be consumed as it is or can be broken down and made into a powder. It is really spicy and the intense heat is concentrated in the seeds. Fresh red chillies are milder. Red chilies are usually grounded into a powder and used as a spice. Red chilies are dried or pickled in order to store them for a long period of time. It is a popular ingredient in most Indian dishes and curries.Red chilies are also used extensively for making sauces which are used to add spice to other dishes. They are an excellent source of vitamin C but excess use of red chillies may cause indigestion and heartburn. Capsaisin, the chemical that makes chillies hot is known to reduce the risk of skin and stomach cancer. They contain more vitamin C than an orange. It also acts as a remedy for cold and sinus symptoms.

Form : Powder

Drying Process : Air Dry

Form : Powder

Form : Powder

Energy : 274.84 Kcal

Pav bhaji is an iconic dish from Mumbai. Gradually this dish becomes so popular that now it is served as street food as well as in restaurants  and the rest of IndiaPav means Indian bread rolls Bhaji is the marathi word for vegetables or a vegetable based dish Since both the bhaji (vegetable gravy) and pav are served together, hence the name ‘Pav bhaji'A special spice blend ‘Pav bhaji masala‘ is used to make pav bhaji.To make pav bhaji, specifically the bhaji – onion, ginger-garlic paste, tomatoes, are sauteed in butter firstLater to which boiled and mashed vegetables are added followed by pav bhaji masalaThen the bhaji is simmered for some minutes later to be served hot with buttered and lightly toasted pav.Ingredients Of Pav Bhaji : 1 tsp oil 4 cubes large butter, finely chopped 1 cup onion, chopped 1 tsp ginger-garlic paste 1/2 cup lauki, chopped ½ cup green peas 1/2 cup capsicum, chopped 1 cup potatoes, chopped 1 cup Cauliflower, chopped 2 tsp salt 1 tsp AAA Gold Red chilli Powder 3 tsp AAA Gold Pav Bhaji Masala 1/2 cup tomato puree 1 cube butter 1 bunch coriander leaves For Pav : Butter Pav Pav Bhaji Masala Preparation Heat oil in a pan Add cubes of butter along with onion Saute till golden brown and then add ginger garlic pasteMix well. Now add chopped lauki, green peas, chopped cauliflower along with coriander and mix well, followed by a cup of chopped potatoesMix and mash well together. Add, salt, chilli powder and AAA Gold Pav Bhaji Masala to the mashed mixtureMix well. Now add the tomato puree. Mix the tomato puree thoroughly and then add butter followed by coriander leaves to the cooked bhaaji Mix thoroughly. Preparation of Pav Spread some butter all over the pav. Sprinkle pav bhaji masala over it. Toast it on the pan for a while till it becomes golden brown. Serve hot along with a lemon wedge, chopped onion and green chilli.

Shelf Life : 1year

Form : Powder

Moisture : 2%

India has a variety of meat curries and dishes that are unique in their own wayBut Nihari has a separate fan clubThis slow-cooked meat stew is typically made from lamb with lamb meatNihari is said to have originated either in Old Delhi or in the royal kitchen of Awadh in modern Lucknow, Uttar PradeshTraditional preparations of nihari can take several hours, but there are simple versions that you can prepare before the Eid feast, with the Nahari masala being madeUsually Nihari is served with Indian flatbread like Naan, Kulcha, Lacha Paratha etcIngredients Of Nahari 1 kg Mutton 2 Onion (100gm fry golden) 250ml - 300ml Deshi ghee 1 tbsp Garlic paste 1 tbsp Ginger paste 2 tbsp gram flour (besan) Salt to Taste 2 Tomatoes chopped 250ml Curd 50gm AAA Gold Nahari Masala 1 LtrWater Preparation In thick bottomed pot heat oil, fry fine slice onion on medium heat till golden brown onion. Remove the golden brown onion aside Now fry the Mutton in the remaining oil for 5 minutes Add garlic ginger paste to the Mutton and roast Now add chopped tomatoes to the mutton and cook it for 5 minutes Now add the Nahari masala to the Mutton and cook it for 5 minutes add the curd and mix well and cook another 5 minutes. Now add 1 liter of water to the mutton and cook for 25 to 30 minutes on a medium law flame add salt to taste. After this, remove the oil over the mutton and keep it aside Add fried onion Keep stirring occasionally if the gravy is thick then add water to it as desired. 9Add chickpea flour in 200 ml water and put it in the mutton and let it cook on low flame for 10 to 15 minutes. 9Mutton Nahari is ready, garnish it with Rogan, green coriander leaves ,  Green chilli and ginger.

Mutton has been a favorite of India, especially in the Royal Kitchen. Since Indians really like their meat, a good amount of delicious spices give the mixture an aromatic savory flavor, with non-veg dishes, especially for meat.Ingredients Of Mutton Curry 500gms Mutton 3 tbsp edible oil 3 medium sized onions finely sliced 1 tbsp Ginger paste 1 tbsp Garlic paste salt to taste 3 tbsp AAA Gold Mutton Masala Powder 1/2 tbsp AAA Gold Garam Masala Powder 2 Tomatoes finely chopped 1 cup curd ½ Cup Water Preparation Firstly, take a pressure cooker, add oil into it and heat it. Add sliced onions and fry them till they turn slight golden color. Add ginger garlic paste and saute for few minutes. Add the mutton pieces and roast them until a change in color appears. Add mutton masala powder, salt mix well and cook for about 2-3 minutes on low flame. Add the chopped tomatoes, mix and cook for two to three minutes until tomatoes get soft. Add the beaten curd into it. Cook until oil appears at the corners. Add little water, and pressure cook until mutton gets tender. then Reduce the steam. add garam masala powder and cook on sim flame for about two minutes. Garnish with coriander leaves. Serve hot with rice or roti.

Shelf Life : 1year

Form : Powder

Korma has its roots in the Mughlai cuisine of the Indian subcontinentA characteristic Mughal dish, it can be traced back to the 16th century and to the Mughal incursions into the regionKorma is an ultimate delight for meat loversThis korma recipe makes for a great dinner party dish apart from being a mouth-watering staple one during festivals like Eid .It is an easy Chicken recipe that you can prepare at home in just about an hour.This chicken korma recipe has chicken stirred in with curd, water and a melange of Chicken Korma Masala along with garlic-ginger, cloves, cardamom.Ingredients Of Chicken Korma 1 kg chicken 4 Onion (100gm fry golden Onion) 200ml oil 1 tbsp Garlic Paste 1 tbsp Ginger Paste Salt to Taste 400ml Curd 50gm AAA Gold Korma Masala 1 cup water Preparation In thick bottomed pot heat oil, fry fine slice onion on medium heat till golden brown onion. Remove the golden brown onion aside Now fry the chicken in the remaining oil for 5 minutes Add garlic ginger paste to the chicken and roast Now add the curd to the chicken and add the korma masala and mix well add salt to taste. Now let the chicken cook for 15 to 20 minutes on a medium law flame. Keep stirring occasionally if the gravy is thicken then add water to it as desired. When the chicken is cooked, add brown fried onion to it and cook on high heat for 2 minutes. 9Chicken korma is ready, garnish it with green coriander leaves and ginger.

Form : Powder

Rich wine red color, shriveled appearance and not so spicy, that's the definition of kashmiri chilli. The kashmiri chilli is smaller, rounder and less pungent, but lends a very bright red color to the food. They are bred for their high color retention since they redden anything capable of absorbing color.   It can redden anything that is capable of absorbing color like oil and surface of meat, etc.This chilli pepper is either used fresh, dried, wrinkled or grounded. It is used to give flavor and color to curries, vegetables, sauces, soups and stews.  The chilli imparts a rich red color when added to gravy making the dish eye-feasting.Fried or dried chilli is used to make hot sauce, a bottled condiment.It has a high content of Vitamin A and C which boost immunity.

Application : pepper and tabasco sauce, Food Color, Different seasonings, Flavoring in different cuisines and dishes

One of the most widely used spice blends in Northern Indian Cooking, garam masala . All the ingredients are well roasted and ground in to a powder form and added in to various delicacies to give them a slightly spicy and pungent flavour. According to Ayurveda, the word 'garam' means 'heating the body', as the spices included in the garam masala are said to elevate the body temperature. This extensively used blend of spices helps spruce up any dish and the spices used in the masala may differ regionally. In a typical North India household, the main ground spices used to blend may include black peppercorns and, cloves, bay leaves, cumin seeds, coriander , Nutmeg , Mace , Large cardamom and cinnamon etc.A pinch of garam masala adds extra flavour and aroma in any curry. It can be used in various curries, vegetables, stews, lentils, soups and several meaty delicacies like Mutton Korma, Rogan Josh, etc. to add that extra hint of spiciness. It can be used to season any marinades used for chicken, meat or fish dishes.

Shelf Life : 12 Months

Processing Type : Blended

Form : Powder

Eggs (Anda) are one of the most versatile foods that can be cooked in numerous ways for each course if mealApart from being simple and easy to cook, eggs have numerous health benefits tooThis recipe of Anda curry is an easy and delicious curry made with Egg Curry Masala, a hint of kasoori methi and creamIngredient for Egg Curry 5 to 6 Boiled Egg 2 tsp Oil 2 Onion Finely Chopped, Grated or Pureed 3 Tomatoes Finely Chopped, Grated or Pureed 1 green Chilli chopped 1 tsp Ginger Garlic Paste 2 tsp AAA Gold Egg curry Masala Salt to taste 1 ½ cup water 1 tsp Coriander Leaves ¼ Kasturi Methi 1 tsp Sugar 4 tsp Cream Preparation Heat 1 tbsp Oil in Non Stick Pan & saute the eggs until golden. Remove the eggs to a plate & Sprinkle 2 to 3 pinches of red chilli. Add another tbspoil in non stick pan. Add & Fry Onion & green Chilli until Golden Add ginger garlic paste & saute until the raw smell goes off. Add tomatoes and saute well until the mixture turn mushy. Add AAA Gold Egg curry Masala , Sugar & salt. Fry Everything well until a nice aroma comes out & the mixture leaves the sides of the pan. Pour water just as needed to make a gravy. Cook until the curry thickens and begins to separate. Add the boiled & fry eggs Garnish with cream and coriander leaves before serving.

Cultivation Type : Organic

Form : Powder

Packaging Type : Paper Box

Packaging Size : 100gm, 250gm, 500gm

Oblong dark brown seeds with a very distinct flavor, cumin seeds are a very popular spice used for their strong aroma and bitter warm flavor. The most common consumption method is after frying or roasting. Cumin seed powder of roasted seeds is also widely used.

Cumin is a spice that comes from the Cuminum cyminum plant.People usually buy cumin in the form of whole dried seeds or as ground powder. It is a typical ingredient in many spice blends, such as curry powder. Cumin is a staple spice in many food cultures, particularly Mexican, Indian, African, and Asian cuisine.   Aside from this, cumin has also played a medicinal role in many parts of the world. Cumin may be helpful for people trying to their manage body weight. Those who consumed the cumin powder also had higher levels of high-density lipoprotein, or “good,” cholesterol. Cumin may play a role in helping the body handle stress.

Shelf Life : 8-10 Months

Grade : Food & Pharmaceutical Industry

Grounded from coriander seeds, coriander powder is an essential condiment in the Indian cuisine. It has a pleasing aroma and savour.Coriander from which the powder is made is one of the world's oldest spices. It is considered both a spice and a herb. The seeds are dry fried and grounded. This helps to retain the aromatic flavor of the seeds.Sprinkling a pinch of coriander powder is enough for curries to give its characteristic flavor. Coriander powder is usually consumed with water. It alleviates gas and aids digestion. Coriander powder is an essential condiment in barbecue. Like the leaves and the seeds, coriander powder is very beneficial in medical practices.

Shelf Life : 2years

Form : Powder

Indian chicken curry can vary from region to region, even the most basic recipe. What they do have in common, though, is a sauce made with onions, garlic, tomato and the authentic spices of India, such as Coriander, Turmeric, and Garam Masala,Chicken masala. This recipe does not, however; instead, the thickness is created by grinding the fried onions into a paste and processing the tomatoes with the garlic and ginger pastes. The water added at the end helps balance the gravey consistency. Ingredients Of Chicken Curry 1 kg chicken 1/4 cup Vegetable Oil 2 large Onions 2 large Tomatoes 2 tbsp. Garlic paste 1 tbsp. Ginger paste 1 tbsp. AAA Gold Coriander Powder 1/2 tbsp. AAA GOLD Turmeric Powder 1/2 tbsp. AAA GOLD Red Chili Powder 1/2 tbsp. AAA GOLD Garam Masala Powder 3 tsp. AAA Gold Chicken Masala 1 1/2 cups hot water Preparation : Heat the oil in a deep skillet over medium heat and fry the onions until golden brown. Remove from the oil with a slotted spoon and drain on paper towels. Turn off heat, keeping oil in the pan. Grind the onions into a smooth paste in a food processor. Remove to a bowl and set aside.. In the food processor, grind the tomatoes and garlic and ginger pastes together into a smooth paste. Heat the oil in the skillet again and add the onion paste. Fry for 2 to 3 minutes. Add the tomato paste and all the spices Mix well. Fry the masala until the oil begins to separate from it. Add the chicken to the masala and brown well, about 8 minutes. Add 1 1/2 cups of hot water to the chicken, simmer, and cover. Cook until the chicken is tender, about 15 minutes. Garnish with chopped Green Coriander and serve with hot chapatis , Naan (Indian flatbread), or plain boiled rice.

Cultivation Type : Organic

Energy : 350.0 Kcal