Rajmah Masala-100 GMS

A subtle blend of spice specially combined to enhance the taste of vegetable dishes. Sona Sabji Masala is virtually the fast-food equivalent in the range of Sona blended spices. It gives vegetable dishes a mildly resonant flavor and the appetizing color so characteristic of vegetarian fare. If you need to rustle up a quick vegetable curry, all you need is your favourite vegetables and Sona Sabji Masala, the 'one-stop' masala. That's right; you do not need any other spice to make your dishes tempting and irresistible. Sona Sabji Masala is just the right handy must-have for all those who simply don't have the time for elaborate cooking, but would like to prepare delicious, appetizing vegetable dishes all the same.      

Sona Biryani masala is a blend of whole spices lightly roasted and powdered. Used specifically for biryani's, the Sona biryani masala powder adds not only flavour but the faint aroma that's required in a perfect biryani. The blend is similar to garam masala which means "hot spices". It is not spicy but can add pungency or over flavour a particular dish when not used in the right proportions. The important thing is to get the balance of spices right- each spice which includes aromatic spices like cinnamon, cardamom, cloves, fennel seeds, staranise etc. The origins of this blend can be traced back to the Mughal era. Biryani/Pulav can either be a Veg. or a Non-Veg. preparation usually made during special occassions. It is a whole meal by itself, and is almost always the centre-piece of most Indian dinner parties. Is usually served with curry and raita (curd spiked with fresh green herbs)

Sona Sambhar powder is a spice blend used throughout India, especially the southern states. As the name suggests it is used to make Sambhar, a broth made with vegetables and cooked lentils flavoured with tamarind pulp and sona sambhar powder. It is eaten with rice or snacks like dosa, idli and vada. Ingredients in Sona sambhar powder are toor dal, red chillies, cumin seeds, coriander seeds, peppercorn, fenugreek seeds, turmeric and dry curry leaves.

Sona Rai Powder is an essential ingredient in south India dishes, mainly because of its beneficial effects on health. Further, this is immensely used to enhance the taste of different cookery. We ensure that the offered Sona Rai powder is free from any kind of harmful additives and preservative. It is also known as Mustard powder.

To prepare the 'Pani' for 100 puris, grind to paste, 2 cups of Mint Leaves, 8-10 Green Chillies, 1 Ginger and 1 Sour Lime.

Add the paste to 1½ lit. of water and Salt to taste. Add 2 tbsp Sona Pani Puri Masala.

Sona Dal makhani are used in making the Dal Makhani spicy and zesty. The food becomes mouth watering with the stimulation of taste buds of the consumer.

Sona haldi is bright yellow spice powder made from dried turmeric rhizomes. haldi also known as turmeric is a native in southwest india. it is grounded into a deep yellow powder commonly used as a spice. It is one of the key ingredients in many asian dishes. One major active ingredient is curcumin, which has a distinctly earthy, slightly hot peppery flavour and a mustardy smell. Sona haldi can also be used in canned bevarages ,baked products, yellow cakes, biscuits, popcorns etcit leaves impart a distinctive flavours.