Silver Masala Rajendra Nagar, Hyderabad, Telangana

Steps For Cooking : Clean the chicken and make sharp incision on each piece with a knife. In a bowl take 3 table spoon oil add Silver Tandoori Masala, Ginger Garlic paste, edible orange red colour & and mix thoroughly. Rub the chicken pieces with the above paste and marinate for 1-2 hours. Place chicken on meshed grill, tandoori or barbecue grill and grill until chicken is done turning it upside down. Ingredients Required : Chicken with bones- 1 kg. Cooking Oil -  3 tablespoon Edible orange red colour  -  2-3 pinches/1g. Ginger Garlic paste - 1 tbs. Silver Tandoori Chicken Masala-  1 packet

Certification : FSSAI Certified

Shelf Life : 1 Year

Usage : Cooking

Energy : 329.4Kcal

Steps For Cooking : For tongue tickling delicious cooking of your vegetarian & non vegetarian dishes. Use SILVER SPECIAL GARAM MASALA according to your taste with the usual masala for making curries, vegetables, samosas, kachori, patra, kofta, pattice, pulses, gravies and snacks too. Healthy and authentic Indian spice mix powder is free from artificial colours and flavours.

Certification : FSSAI Certified

Usage : Cooking

Energy : 380.7Kcal

Type : Blended

Certification : FSSAI

Shelf Life : 1 Year

Steps For Cooking : Wash and cook the Dal and mash it well and keep aside. In a deep pan heat oil add mustard leaves and curry leaves. Add cut vegetables and fry till vegetables are fully done. Add 1 heaped tbsp. Silver 111 Madras Sambar Masala fry for few minutes then add tamarind juice fry for few minutes. Add the boiled Dal which is kept aside. Boil for 5 minutes till every thing is mixed well. Serve hot. Sambar is an ancient  south Indian Dal usually served with rice in everyday south Indian cuisine. It is also served with Idly, Dosa and Vada for breakfast. Ingredients Required : Pigeon peas (Toor dal) -100g. Cut vegetables in big chunks  -  ½ cup Tamarind juice -2 tbsp. Mustard  -¼ tbsp. Curry leaves  -2 springs Oil -2 tbsp.    Silver Sambar Powder  -1 heaped tbsp.

Type : Blended

Certification : FSSAI

Application : Cooking

Steps For Cooking : Prepare the vegetable of your choice in ghee/oil as you normally do. Add SILVER SABJI MASALA. Stir vegetable on a low flame for 3 mins. so that the vegetable retains the flavour and aroma of Sabji Masala. In a few minutes, your favourite, delicious vegetable be used in dal, kachoris, pakodas, pattice and samosas.

Certification : FSSAI Certified

Usage : Cooking

Energy : 358Kcal

Silver Rajwadi Garam Masala contains genuine aromatic spices and is prepared under most hygienic conditions. The unique formulation of purest ground spices enhances the taste of any Indian curry, be it a veg or non veg.

Type : Rajwadi

Style : Dried

Certification : FSSAI Certified

Type : Blended

Certification : FSSAI

Application : Cooking

Steps For Cooking : Heat Ghee & oil in equal quantity in a pressure cooker. Add sliced onions fry till golden brown. Add ginger garlic paste, chopped tomatoes and Silver Paya Curry Masala fry for few minutes then add Paya (hooves) fry for few minutes add required quantity of water for tendering Payas. Put the lid of pressure cooker and cook on low flame until Paya are tendered. Garnish with finely chopped coriander leaves. Serve hot with Tandoori Roti or Naan & lemon wedges. Ingredients Required : Hooves/ Paya-Goat 6-8 Onions  sliced-2 med. Ginger Garlic Paste  -1 tablespoon Ghee / oil-1 cup-250g. Lemon Wedges -2 Tomatoes-2 big chopped Silver Paya Masala   -1 packet

Type : Blended

Certification : FSSAI

Application : Cooking

Steps For Cooking : Add the pasta to boiling water along with a tsp of oil and salt.  Boil till it becomes soft.  Strain it in a strainer.  Put cold water and oil on it  Keep a side. Heat oil in a frying pan fry onions till they become transparent add garlic and green chillies fry for 2 minutes then add chopped tomatoes fry for few seconds then add 1 tbsp. Silver Pasta Masala and boiled pasta mix it well.  Keep on low flame for few minutes  yummy &  tasty pasta is ready to serve. Serve hot with pasta sauce. Pasta is a staple food of traditional Italian cuisine they are of two types dried pasts and fresh pasta both dried and fresh pasta come in number of shapes & varieties. Ingredients Required : Pasta – 2 cups (Any kind) Onions – 1 big (Fine chopped) Tomatoes – 2 big (Chopped) Green Chillies – 2 (Slit length wise) Salt – to taste Oil – 2 tbsp Garlic – 2 to 3 (Grated) Silver Pasta Masala – 1 packet

Type : Blended

Application : Pasta Making

Color : Brown

Steps For Cooking : Crisp semolina puris filled with sprouts, Potatoes, peas and chilled mint flavoured water make a great snack. It is also known as “golgappas” in northern india. Steps for Preparing Pani. Add 4 tbsp of SILVER PANI POORI MASALA to one litre of cold water. Soak tamarind in ½ cup of water for 1 hour strain out all the pulp through a sieve. Add this pulp to the pani mix it well and put it in refrigerator. Serving Pani-Puris-soak salted bhoondi in water for a few minutes and drain it. Take bhoondi  & boiled potatoes in a bowl add salt, SILVER Chat Masala, Red Chilly Powder, Dry mango powder & Mix it well. Place 8-10 Puris in a plate crack a small hole in the centre of each puri. Fill with the mixture of salted bhoondi, Potatoes or boiled yellow peas immerse it in the chilled Pani and eat immediately. You can also use Ragada instead of potatoes or Bhoondi. Enjoy the home made tasty & Delicious Golgappas or Pani poori. Ingredients Required : Semolina (rava/suji) – 1 cup Wheat flour (maida) – 1/2 cup Baking soda – 1/4 tsp Salt – 1/2 tsp Oil – enough for deep frying Dates & tamarind churney – 1 cup Salted vhoondi – 1/4 cup Boiled potatoes – 150g-2 med Boiled & Dried yellow peas – 1/2 cup Red chilly powder – 1 tsp Dry mango powder – 1 tsp Silver Chat Masala – 1 tsp

Certification : FSSAI Certified

Shelf Life : 1 Year

Usage : Pani Puri

Energy : 239.1Kcal

Steps For Cooking : Boil water for noodles. Add noodles salt & little oil boil it. Strain it in a strainer & put  cold water on noodles & keep aside. Heat oil in a fry pan, fry chopped vegetable add soya sauce  & Silver Noodles Masala. Stir it  for 2 to 3 minutes. Add  boiled noodles and stir. Serve hot with tomato sauce. Littles one’s favorite yummy noodles are ready in just few minutes. Ingredients Required : Noodles  -   200 gms. Carrot chopped  -   100 gms. Beans chopped  -   100 gms. Capsicum chopped -  50 gms. Soya sauce   -   3  ml. Silver Noodles Masala - 10 gms

Type : Blended

Certification : FSSAI

Application : Cooking

Steps For Cooking : In a large pot heat ghee & Oil in equal quantity. Add sliced onions fry till golden brown. Add Ginger garlic paste & meat fry for few minutes. Then add Silver Nihari Curry Masala  fry for few minutes then add required water for tendering meat. Cover and cook on low flame. After meat is tendered take out oil which is floating on the top. Take wheat flour fry it and cool it and make a paste of it by adding water in it. Add this paste gradually in to the gravy stir to mix evenly with the gravy & Cook for five minutes. Garnish with finely chopped green chilies, silted  ginger and lemon. Ingredients Required : Mutton/Chicken/Beef – 1kg (4-6 pieces) Onions sliced – 2 medium Ginger Garlic paste – 1 tbsp Wheat flour – 100-150g Ghee/oil – 1cup/250g Ginger Slitted – 50g Lemon – 2 Silver Nihari Curry Masala – 1 packet

Type : Blended

Certification : FSSAI

Application : Cooking

Steps For Cooking : Heat oil deep fry onions till golden brown remove and keep aside. Marinate Mutton ginger garlic paste and with Silver Mutton Curry Masala and keep aside. In a pressure cooker heat 4 tablespoon oil, put marinated mutton, fry for few minutes then add curd or tomato paste fry for few minutes making sure Masala doesn’t stick to the bottom of the cooker. Crush the fried onions and add to the contents of cooker fry for 1 minute. Add 3 to 4 glasses of water mix thoroughly Close the lid of pressure cooker and cook on high flame. After 1 to 2 whistles reduce the flame. Remove the lid of pressure cooker cook till the mutton is tendered & desired thickness is achieved. Garnish with cilantro/Hara Dhania leaves Serve hot. Ingredients Required : Meat with bones  -   1 Kg. Onions sliced  -   200-225g. Cooking Oil  -   200-225g. Ginger Garlic paste  -   1 tbsp. Cilantro leaves, Kothimir/ -   1 small bunch Hara Dhania Mint leaves/Pudina-   1 small bunch Curd  -   150-200g. Tomatoes-   4 big Silver Mutton Curry Masala - 1 packet

Certification : FSSAI Certified

Shelf Life : 1 Year

Usage : Cooking

Energy : 335.2Kcal

Steps For Cooking : Marinate mutton with Ginger garlic paste, yogurt, finely chopped coriander leaves, Mint Leaves, Slitted green chilies & Silver  Mutton Biryani Masala. Add Lemon Juice keep aside for half an hour Heat refined oil/ Ghee in a kadai. Fry chopped onions until golden brown. Remove it and place it on the marinated mutton. Put Some oil/Ghee over the marinated mutton mix it well Separately: In 12 glass of hot water add 3 table spoon of salt and soaked basmati rice. Add little pieces of cinnamon. Boil until the rice is more than half cooked. Remove from the heat and thoroughly drain the water Spread the rice over the marinated mutton. Add yellow colour in milk and spread over the rice Heat ghee/Oil add sabit garam masala & Temper the rice and cover it Put it on Heat on high flame for 5 Minutes and simmer the stove. Cook it for another 10 to 12 minutes on low flame Hyderabadi Nawabi Mutton Biryani is ready to serve Serving Suggestion : Serve hot with Mirchi ka Salan and RaitaNote : Kesar is also addedIngredients Required : Mutton 1kg Basmati Rice 1kg. (washed & soaked for 30 Minutes) Onions 5 medium finely sliced Ginger paste 2 tablespoon Garlic Paste 1 tablespoon Yogurt plain 200g. whipped Ghee /oil 150-200g Sabit Garam masala 5g Coriander Leaves 1 small bunch Mint leaves 1 small bunch Green Chilly Sabit 4-6 Lemon 2 pieces Silver Chicken Biryani Masala 1 packet  

Certification : FSSAI Certified

Shelf Life : 1 Year

Usage : Cooking

Energy : 287.9Kcal

Steps For Cooking : In a wok (Kadai) heat oil fry chopped carrot, beans and cabbage. Add Silver Manchuria Masala, red colour and mix thoroughly fry for few seconds, put off the flame & cool it. Add boiled and smashed potatoes to this mixture make balls & deep fry it. In a Kadai (wok) heat little oil add pieces of garlic, green chillies and curry leave fry for few seconds add Manchurian balls. Yummy and delicious Manchurian is ready to serve. Note : This Manchurian Masala can be used in preparing Gobi Manchuria & Chicken Manchuria also.

Type : Blended

Certification : FSSAI

Application : Cooking

Details : Kitchen King Masala is the king of masala. It is ideal for any Indian dishes. It is specially used in north Indian dishes SILVER KITCHEN KING MASALA adds fantastic aroma and awesome taste in reciepe. It can be used in several Indian dishes especially Punjabi sabjis. It works magic when used in butter paneer masala, egg curry and many more. Curries and gravies are enhanced with the fragrance and taste with one magic masala i.e. SILVER KITCHEN KING MASALA use it sparingly with any curry to enhance its taste and aroma. Free from artificial colour and flavour.

Type : Blended

Certification : FSSAI

Application : Cooking

Steps For Cooking : In 3 Tbsp oil fry 2 to 3 sliced onions add ginger garlic paste, tomato paste fry for few seconds then add curd SILVER  BIRYANI MASALA, green chillies and roast it. Add all the vegetables (carrot,potato,beans,peas, caulifoower) and salt as per taste. In 8 glasses of hot water add soaked basmati rice add salt as per taste. Add little pieces of  cinnamon boil until the rice is more than half cooked. Remove from the heat and thoroughly drain it. Spread the rice over the vegetables add yellow colour in milk and spread over the rice. Heat  ghee add sabit garam  Masala and bay leaves and put it on the rice keep it for 15 minutes on low flame. Serve hot With fresh salad and raita.Ingredients Required : Beans       -    100 Gms Green Peas   -    100 Gms Carrot    -    100 Gms Potatoes  -    200 Gms Cauliflower  -    200 Gms Onion   -    2 To 3 Medium Ginger Garlic Paste   -   1 Tbsp Tomatoes   -    2 Big (Finely Chopped) Green Chillies  -    2 To 3 Sliced Oil -    3 Tbsp Curd  -    1 ½ Cup Basmati Rice   -    750 Gms Cashewnuts     -    50Gms Yellow Colour  -    1Pinch Silver Biryani Masala  - 1 packet (50g)  

Certification : FSSAI Certified

Shelf Life : 1 Year

Usage : Cooking

Energy : 287.9Kcal

Steps For Cooking : Remove the ends of green chillies grind it in a grinder make a fine paste and keep aside. Thoroughly grind the whole wheat in a grinder and keep aside (it is very Important to take only whole wheat). Mix Haleem Masala in 5 tablespoon water in to a fine paste and keep aside. In a Kadai (wok) heat oil and fry onions till golden brown, fry cashew nuts and keep aside for garnishing before serving. In a pressure cooker take 9 table spoon oil 6 to 8 glasses water entire meat/Chicken and bones, green chilly paste and mix it thoroughly and cook on high flame for 6 to 8 whistles. Lower the flame and cook for another 5 to 10 minutes. Open the lid of pressure cooker and cook on high flame. Mix the grounded whole wheat powder in 500ml. water thoroughly and slowly add it to the meat/bones mixture in the cooker mix it thoroughly stir continuously making sure the mixture does not stick to the bottom of the cooker. Now slowly add the Haleem Masala paste whipped yogurt/curd finely diced cilantro leaves,mint leaves to the mixture and cook on high flame for about 10 to 15 minutes or till the desired thickness making sure the Haleem does not stick to the Bottom of the cooker. Serving suggestions : Tasty and delicious Hyderabadi Haleem is ready to serve. Garnish with fried onions, fresh lemon, cilantro/Kothmir and mint leaves. Add ghee and fried cashew nuts. Serve hot. Ingredients Required : Mutton/Chicken  - 750 g. Bones   - 100 g. WholeWheat - 250 g. (Do not take Haleem Rawa) Onions finely diced (450 gms. approx.) - 5 medium Green Chillies- 15 to 20 pcs. Mint (Pudina leaves)  - 1 Small bunch Cilantro leave/Hara Dhania - 1 Small bunch Yogurt whipped thoroughly - 100 g. Cooking oil enough for frying onions Cashewnuts (fried for garnishing)- 10 to 12 pcs. SILVER HALEEM MASALA  - 1 packet

Type : Blended

Certification : FSSAI

Application : Cooking

Steps For Cooking : Just sprinkle the Silver Chatpat Masala on the fried crispy snacks and mix them for a while without crushing the crispy snacks to have even taste with every bite For optimum taste sprinkle the Masala 15-20 minutes before you serve.

Type : Blended

Certification : FSSAI

Application : Cooking

Steps For Cooking : First wash the fish pieces apply Silver Fish Masala and marinate for half an hour. Fry the marinated fish in a fry pan on medium flame putting oil on the sides of the fish pieces. Serving Suggestion : Serve with lemon wedges and onion slices. Silver fish spice mix can be used in preparing a variety of fish preparation.

Type : Blended

Certification : FSSAI

Application : Cooking

In addition to usual spices add Silver Economy Garam Masala according to your taste to Pattice, Potato Vada, Samosa, Kofta, Dahivada, Kachori, Chole, Patra, Usal and all kinds of pulses & vegetables to make it more delicious and tasty.

Certification : FSSAI Certified

Shelf Life : 1 Year

Usage : Cooking

Energy : 380.7Kcal

Steps For Cooking : Boil Dal in a pressure cooker. It is important that you must  boil Dal to semi not fully cooked. In a Kadai heat Ghee fry onions till golden brown add ginger garlic paste, tomatoes chopped into big pieces and SILVER Dal FRY MASALA fry for few seconds add the semi boiled Dal and fry on low heat. Heat the remaining Ghee in a pan add mustard seeds, cumin seeds, Sabit red chilly, and curry leaves fry for few seconds and put it in the Dal Take a small bowl heat butter put the bowl in the centre in  Dal add 1 pieces of charcoal and cover the Dal immediately. Take out the bowl from the Dal which contains charcoal. Delicious Dal fry is ready to serve garnish with coriander leaves and a dollop of butter. Serve hot with Roti, Jeera Rice  & lemon wedges. Ingredients Required : Chana Dal- 50g. Tomatoes (Bangalore)  -  2 cut into big pieces Onions Finely Chopped -  1 med. Ginger Garlic Paste -  1 tbsp. Ghee -  2 tbsp. Red Chilly (Sabit) -  2-4 pieces Coriander Leaves-  1 bunch Mustard Seeds  - ½ tbsp. Amul Butter-  1 tbsp. Cumin Seeds  -  ½ tbsp. Curry Leaves   -  8-10 pieces Lemon Wedges - 2 Silver Dal Fry Masala -  1 packet Silver Dal Fry Masala – 1 packet

Type : Blended

Certification : FSSAI

Application : Cooking

Steps For Cooking : Soak Dal for 10 to 15 minutes.  Heat oil in a pressure cooker put mustard seeds and curry leaves add onions fry for few minutes add tomatoes and ginger garlic paste 1/2 the quantity of Silver Dal Masala fry it.  Add the soaked Dal mix thoroughly put 3 to 4 glasses of water.  Close the lid of the cooker and cook on high flame for 5 to 6 whistles or until the Dal is cooked put off the flame.  Heat 1 table spoon Ghee /oil in a Kadai (wok) put the left over Masala fry for 1 second and put it in the Dal in pressure cooker. Mix thoroughly and boil for few minutes.  Add cilantro leaves/Kothimir and lemon juice Delicious and tasty Dal is ready to serve. This Masala can be used in various Dal preparations. Ingredients Required : Tuvar Dal  - 250g. Chana Dal  - 50g. Cooking oil  - 3 to 4 tablespoon Ginger Garlic Paste - 1 tbsp. Onions  - 1 big Tomatoes   - 3 to 4 Lemon  - 1 to 2 Cilantro leaves/Kothimir  -  1 bunch Mustard Seeds - 1/2 teaspoon Curry leaves/Karyapatta - 1 small bunch Silver Dal Masala  - 1 packet

Type : Blended

Certification : FSSAI

Application : Cooking

Steps For Cooking : Make sharp incisions into the chicken pieces with a knife. Mix entire Masala of pouch no.1 in 2 tablespoon of oil make a fine paste and rub it thoroughly on the chicken pieces. Now add 2 egg whites to the chicken and mix thoroughly and keep aside Pour the entire Masala of pouch no.2 in a tray, roll the chicken pieces one by one in the Masala. So that they get thoroughly coated and place them in a separate tray. Keep it in refrigerator for two hours to marinate. Heat oil in a frying pan. Deep fry chicken pieces for about 12-15 minutes till they become crispy and golden colour. To make more crispy add 20g. of grounded toast and roll on to chicken pieces. Serve hot with tomato sauce. Note : Do not fry chicken on high flame otherwise the coating will get burnt and the chicken inside will not get properly cooked always cook on medium flame.

Certification : FSSAI Certified

Usage : Cooking

Energy : 359.2Kcal