Bangar Spices. Kandivali, Mumbai, Maharashtra

Turmeric is a native of India, it is cultivated in the States of Andhra Pradesh, Maharashtra, Orissa, Tamil Nadu, Karnataka & Kerala. Turmeric is a tropical crop cultivated from sea level to 1200 meter MSL. USAGE :Turmeric is used to flavour and colour foodstuffs. It is a principal ingredient in curry powder.

Tea also known as chai is a popular hot beverage in India. Bangar Tea Masala is a blend based on pepper and ginger which gives aromatic flavour and refreshing experience to the taste of tea. It has warmth of spices like clove, dry ginger and cardamom making taste of a regular tea to a very special twist of taste. USAGE :Used most commonly to add the spicy flavour to tea. Ingredients :Cardamom, Clove, Cassia, Clove leaf, Cassia leaf, Black cardamom, Black pepper, Nutmeg & Dry Ginger. Receipe :For best flavour of Bangar Tea Masala add 1/4 tsp of Bangar Tea Masala while the tea comes to boil. After pouring milk again add a pinch of Bangar Tea Masala when it comes to boil.

  Sambhar, a traditional dish of South India. Sambhar is usually served with stamed rice. Sambhar with rice is oue of the main courses of both formal and everyday south indian cuisine. Bangar Sambhar Masala is an ideal for distinct style of sambhar. USAGE :Each state in South India prepares it with a typical variation, adapted to its taste and environment. This blend of Bangar Sambhar Masala is suited to most of various sambhar preparations. Ingredients :Coriander, Cumin, Curry leaf, Fenugreek, Asafoetida, Black Gram, Bengal Gram, Cinnamon, Chilli, Salt, Pigeon pea, Tamarind, Rice & Turmeric. Receipe :Soak 1/2 lime sized ball tamarind in 1 cup water for 20 minutes. Squeeze it out, adding water little to prepare 1 cup of juice. Wash and clean 1 cup toor dal (red lentils). Boil 2 cups of water and add the dal, 1/2 tsp turmeric powder and 1 tsp oil. As the dal boils, skim off the foam and discard. Boil until the dal is soft and then mash it coarsely. If needed add more water as it is boiling but do not let it get too watery. In a seperate pan heat to medium and pour in 1 tsp oil. Once the oil is hot, add 5 small dry red chillies, 1/2 tsp mustard seeds, 1/2 tsp fenugreek seeds & 6-8 curry leaves and saute for 2 minutes. Add 1 chopped onion and brown lightly. Add the tamarind extract and let boil lightly until the onions are cooked. Add this mixture to the dal with 1/4 asafoetida, 1 tomato (cutted in pieces), and vegetable of choice (beans,chopped carrot etc.) and 2 tbsp Bangar Sambhar Masala. Allow this to boil for 5-10 minutes and remove from the heat. Garnish with chopped coriander leaves. Stir the vegetable on a low flame for 3 minutes. Keep covered for 5 minutes, so that the vegetable holds on the flavour and aroma of Bangar Garam Masala. In a few minutes the delicious vegetable is ready to eat.

A fine ground chilli powder perfectly blend for colour and pungency. Chilli is reported to be a native of South America and is widely distributed in all tropical and sub tropical countries. USAGE :Chillies are used in Indian dishes for their hot taste and reddish colour. It is a great source of vitamin 'C' and is good for digestion.

ickle (Achar) made from individual varieties of vegetables and fruits chopped in to small pieces and cooked in edible oils with spices and salt is commonly consumed item with Indian Meal. Pickle enhances the taste of the meal and increase the satisfaction after every meal. Bangar Ready Pickle Masala has the quality ingredients with a perfect blending combinatin which makes homemade pickles tasty. USAGE :Used in making pickle. A pinch of this masala is also used by housewifes in their day to day vegetable dishes to add taste and extry pungency. Use 100 gms of pickle masala for preparing approx. 1 kg of ready mango. For further information refer instruction on pouch. PACKING :Pack Size 100gm.

Pavbhaji is a fast food dish native to Maharshtra and is most popular in Mumbai. Pavbhaji cosists of Bhaji (a thick potato,tomato,cauliflower,green peas,capsicum based curry) garnished with coriander, chopped onion and buttered baked pav. The origin of this is traced to the heyday of the textile mills in Mumbai. A vendor created this dish using items or parts of other dishes available on menu. Initially it remained the food of the mill-workers.With time the dish found its wa into restaurants and spread over other parts of the city. Such is the popularity of this dish. Easy to cook this has gain popularity as a snack. USAGE :In Pavbhaji and also in other mashed and crushed veg. dishes that uses potatoes, tomatoes or capsicums Ingredients :Coriander, Cumin, Cassia, Cassia Leaf, Chill, Fennel, Turmeric, Clove, Anistar, Black pepper, Black Cardamom, Dry Ginger, Dry Mango & Common salt. Receipe : Heat butter in a pan and add 2tsp finely chopped garlic and 2tsp finely chopped ginger. Fry until garlic turns slightly brown. Add 2 finely chopped onions and fry until transparent. Add 3 finely chopped tomatoes and 1 finely chopped capsicum and fry for 2 minutes. Add vegetables (2 boiled and mashed potatoes,1cup boiled french beans,1cup boiled carrots,1cup green peas). Add 2 tbsp Bangar Pav Bhaji Masala and salt (can also add red chilli powder for extra redness) and to taste and some water. Bring to boil. Remove from flame add coriander and butter. For PAV's - Slit pavs horizontally leaving one edge. Apply butter as desired and roast open on a griddle till hot and soft with the surface crisp on both sides. Serve hot with bhaji, a piece of lemon and finely chopped onion.

angar Papad Masala is a blend of variety of spices used in preparing papads. This masala can be directly added to flour. Simply use Bangar Papad Masala in suitable quantity of flour and its ready to roll tasty homemade crispy papads.   PACKING : Pack Size 100gm.

The Popular Kanda Lasun Masala is a spicy wonderful blend of spices commonly used in most of the regions of Maharashtra. It is used mostly in non-veg dishes as well as veg dishes for that spicy and hot taste. Bangar Kanda Lasun Masala is a perfect blend to prove the same. USAGE :As only spices are used in this blend it is used in both Non veg dishes as well as veg. dishes which requires reddish and hot gravy. Most commonly used in making usal & misal. Ingredients :Chilli, Onion, Coriander, Common Salt, Ginger, Garlic, Turmeric & Edible oil. Receipe :Usal - Wash and soak 300 grams of chawli beans in enough water overnight. In a pressure cooker add enough water and cook the chawli beans till very tender to touch. In 2 tbsp oil fry 2 chopped onions. Add 2 tbsp Bangar Kanda Lasun Masala, 1/2 cup grated coconut, cooked chawli, 1/2 cup water and salt to taste. Mix it well and cover the lid and let cook for 3 minute. Serve with coriander sprinkled on it. PACKING : 10 g, 50 g, 100 g, 200 g, 500 g & 1 kg.

Jaljira an easy to make indian beverage which is generally served with appetizers before a meal, also drunk between meals. Popular for its cooling property. Widely popular as a healthy, tasty and inexpensive. Bangar Jaljira Powder is a blend to give a refreshing taste on just adding to water or soda to experience the wonderful taste. USAGE :To make an ideal appetizer and digestive drink after heavy meal. It can also be used to sprinkle on fruit salads, vegetable dishes to add a tangy taste to ordinary dishes. Ingredients :Chilli, Cumin, Rock Salt, Asafoetida, Mint Leaf, Black Salt, Black Pepper, Dry Ginger, Dry Mango, Malic Acid & Common Salt. Receipe :Add 1 tsp Bangar Jaljira powder to 1/2 glass of water squeeze half lime and add salt to taste and stir add water to fill the glass and again stir. Garnish with mint and coriander leaves.

GARAM MASALA is a blend of ground spices. It is used alone or with other seasonings. Garam masala is pungent, but not hot in the same way as a chili pepper. It is prepared traditionally in different parts of India using various spices. We present Bangar Garam Masala which will make your dish delicious & praises for the tasty food comes along. USAGE :it is commonly used in for vegetarian dishes which requires a gravy also in filling snacks such as samosa, kachori etc. Ingredients :Anistar, Black Cardamom, Black Pepper, Caraway, Casia, Cassia leaf, Chilli, Clove, Clove leaf, Coriander, Cumin, Dry Ginger, Fennel Seeds & Common Salt. Receipe :Wash the vegetables to be cooked. Cook the vegetables in ghee or oil as you normally do with usual spices. Add 1 1/2 tsp Bangar Garam Masala. Stir the vegetable on a low flame for 3 minutes. Keep covered for 5 minutes, so that the vegetable holds on the flavour and aroma of Bangar Garam Masala. In a few minutes the delicious vegetable is ready to eat.

Coriander is an important spice crop having a prime position in flavouring food. It is a native of Mediterranean and commercially produced in India. Coriander is a tropical crop. Its widely used to give indian curries its distinct curry flavour. USAGE :Coriander is mainly used for taste.

It is poopularly mainly in the punjab region of northern-India, and also notably in the regions of Gujrat. In Gujrat and Rajasthan areas, it is commonly cooked dry with tangy spices. In India, it is often eaten with a type of fried bread and is known as chole bhature. Bangar Chole Masala is a blend of pure spices evenly balanced for taste and flavour of chole made from chickpeas. USAGE :Used in mostly variety preparations involving chickpeas. Served hot with rotis or fluffy bhaturas. Ingredients :Black pepper, Black salt, Cassia, Cardamom, Cassia Leaf, Chilli, Asafoetida, Bishops , Black Cardamom, Clove, Coriander, Cardamom seeds, Cumin, Dry Mango, Dry Ginger, Kachri, Mace, Mint Leaf, Fennel, Mustard, Pomgranate Seeds, Nutmeg, Tamarind, Turmeric & Common Salt. Receipe :Wash and soak 150 gms chickpeas(Kabuli chana) in enough water overnight. Add enough amount of water as the chickpeas increase in size after soaking it. In a pressure cooker add the chickpeas, enough water, salt and pressure cook for 5-6 whistles. The chickpeas should be soft when you mash it with a spoon. In a pan, add 1tbsp oil. Once the oil becomes hot, add 2 chopped onions. Fry till they become transparent. Now add 1 tsp ginger paste. Once the raw smell of the ginger disappears, then add 3 chopped tomatoes. Add a little salt so that the tomatoes gets cooked fast. Add Bangar Chole Masala to the onion-ginger-tomato mixture. Now add the boiled chickpeas with a little quantity of its broth. You can add more broth if you want more gravy. Check the salt first as the while boiling the chickpeas we added salt and we are using the same broth. Simmer for 5-7 minutes. Garnish with chopped onions and Coriander leaves.  

  Chaat Masala is a spice mix having sweet and sour taste. It gives that tangy taste to salads, sandwiches, fresh fruits, finger chips fast food snacks etc. Bangar Chaat Masala is a perfect racy blend having finest combination spices to give a sweet, sour and tangy taste. Just sprinkle and enjoy the finger licking exciting taste. USAGE :To sprinkle on Salads, Sandwiches, fresh frits, finger chips, dahi wada, wafers, and fast food snacks. Ingredients :Coriander,Cumin,Nutmeg,Kachri,Mint leaf,Pepper long, Pomegranate seeds, Black Salt, Rock Salt, Malic Acid, Dry Ginger, Dry Mango, Black Pepper, Asafoetida, Bishops , Caraway, Clove & Chilli. Receipe : Cut and and peel 4 potatoes into thick fingers. Heat oil on medium flame and deep fry the potato fingers till they are golden brown and cooked. Drain on absorbent paper. Add the potatoes to 2 finely chopped green chillies and coriander, add 1 tbsp Bangar Chaat Masala, mix well and keep aside. Head 2 tbsp mustard oil in a pan add a pinch of asafoetida and stir for 10 sec. add 1 cup chopped capsicum and saute for 2-3 min. add the potato mixture and toss gently for 2-3 minutes. Serve hot.

Exotic Blend of freshly ground spices, Bangar Sabji Masala is used in a variety of dishes and other food items. Its a spicy blend for variety of vegetables. A subtle blend of spices combined to enhance the taste of vegetable dishes, Which can spice up the vegetable curry and make dishes tempting and irresistible. USAGE :In vegetable dishes of your choice to make them delicious, tempting and irresistible. Ingredients :Coriander, Cumin, Chilli, Clove, Dry Ginger, Dry Mango, Black Cardamom, Black Pepper, Cassia leaf, Nutmeg, Turmeric & Common Salt. Receipe :Clean & Wash the vegetable to be cooked. Prepared it in oil/ghee as normally done. Add Bangar Sabji Masala. Stir the vegegable on low flame for 3-4 minutes. Keep covered for 3-4 minutes. Keep covered for 3-4 minutes so the vegetable retains the aroma and flavour of Bangar Sabji Masala. Delicios vegetable is ready to eat.

A thin crisp Indian preparation typically served as an accompaniment to meal. Also eaten as an appetizer of snack and can be eaten with various toppings such as chopped onions, tomatoes,chutney or other dips and condiments. Bangar Papad comes with various flavours and taste. Available as Plain papad, Mix masala papad, Jeera Papad, Garlic Papad, Black pepper papad, Methi papad, Pudina papad, Punjabi masala papad & Moong papad. USAGE :To make an ideal appetizer and digestive drink after heavy meal. It can also be used to sprinkle on fruit salads, vegetable dishes to add a tangy taste to ordinary dishes. PACKING :Pack Size 100gm., 200gm. & 500gm.

Bangar Chicken Masala is a perfect & Exotic blend of different rich spices for preparing chicken dishes. This perfect blend gives equal importance to both the spices and other ingredients in the dish. USAGE : Used for preparing Chicken dishes. Since it contains only spices it can also be used in vegetarian dishes too. Try it in Bhindi fry or Kaarela & you will love it. Ingredients : Coriander,Chilli, Cumin,Asafoetida,Bengal Gram, Black Pepper, Cardamom,Black Cardamom, Cassia Leaf, Clove, Dry Ginger,Garlic, Fenugreek, Kasuri methi, Turmeric, Poppy Seed, Mace, Nutmeg & Common Salt.