Garlic Powder - 7oz

Ajwain is native to Southern India and is closely related to cumin and caraway, though all three spices differ in taste. The spice is widely used in Indian breads, pickles an soups. It has a hot, bitter taste, strong at times, though not dominating.
RECIPE: : Southern Style Spinach , Cook time: 15min, Prep. time: 5 min., Serving size: 4, Heat level: Medium
3 1/2 cups chopped spinach1 tbsp. Rani Tamarind paste2 green chillies chopped¼ tsp Rani Ajwain Seeds2 tsp Rani Granulated garlic1 tbsp coconut powder2 tsp. salt4 cups water

PRODUCT SPECIFICATIONS

Net Wt. 7oz (200gms)
Product of India
Alternate Name (English) Bishop's Weed
Packaging: Poly Bags
Product Type: Seeds
Ingredients:Ajwain Seeds

Amchur powder is made form unripe mangoes which have been sliced, sun-dried and then ground into powder. Mangoes themselves are indigenous to India and Malaysia. This spice is confined chiefly to Indian cuisine. It adds a tart, sour flavor to curries, chutneys and vegetable dishes.
RECIPE: : Amchur Fish , Cook time: 20 minutes, Prep. time: 20 minutes, Serving size: 4 8 boneless pieces of cod1 tsp. Rani Chilli powder1 tsp. Rani Tandoori masala1 tsp. minced garlic1 tsp. minced gingersalt to taste1 tsp. Rani Amchur powder4 tbsp. bread crumbs4 tbsp. corn oil Marinate the fish in the chilli powder, tandoori masala, minced ginger, garlic, and salt for 5min. Mix the Amchur powder, bread crumbs. Arrange fish on a greased baking sheet. Sprinkle with the bread crumbs and drizzle with corn oil. Bake in oven at 350 degrees for about 20 minutes or until the fish becomes flakey.

PRODUCT SPECIFICATIONS

Net Wt. 7oz (200gms)
Product of India
Alternate Name (English)Dry Mango Powder
Packaging: Poly Bag
Product Type: Ground Powder
Ingredients: Amchur Powder (Mango Powder)

Black pepper is native to the Malabar Coast of India. A dried unripe berry of a vinous pipper nigrum, this spice has a very pungent and fierce taste. Pepper is best if ground directly onto food. With hot dishes it is best to add pepper towards the end of the cooking process to preserve its aroma. At one time a very rare and highly valued spice, it was traded at the value of gold.
RECIPE: :Spiced Fish Prep-time: 15 minutes Cooking time: 25 minutes , Serving size: 4 , Heat level: Medium
4 Monkfish fillets 1/2 tsp. Rani Turmeric 2 tsp. Rani Clove Ground 2 tsp. Rani Allspice Ground 1 tsp. Rani Mace Ground 1/2 tsp. Rani Black Pepper Ground ¼ cup olive oil 2 medium onions thinly sliced 4 garlic cloves diced 2 tsp. all purpose flour salt to taste Season the fish fillets with salt. Combine turmeric, clove, allspice, mace, and black pepper. Set aside. In a fry pan, heat oil and sauté onions and garlic until golden brown. Add spices and sauté for a minute. Stir in flour. Place fish in pan and cook until both sides are brown. Slowly stir in 1/2 cup of water. Cook until sauce thickens and fish is cooked. Add salt to taste.

PRODUCT SPECIFICATIONS

Net Wt. 7oz (200gms)
Product of India
Alternate Name (Indian)Kali Mirch
Packaging: Poly Bag
Product Type: Ground Powder
Ingredients: Ground Black Pepper

Black pepper is native to the Malabar Coast of India. A dried unripe berry of a vinous pipper nigrum, this spice has a very pungent and fierce taste. Pepper is best if ground directly onto food. With hot dishes it is best to add pepper towards the end of the cooking process to preserve its aroma. At one time a very rare and highly valued spice, it was traded at the value of gold.
RECIPE: :Spiced Fish Prep-time: 15 minutes Cooking time: 25 minutes , Serving size: 4 , Heat level: Medium
4 Monkfish fillets 1/2 tsp. Rani Turmeric 2 tsp. Rani Clove Ground 2 tsp. Rani Allspice Ground 1 tsp. Rani Mace Ground 1/2 tsp. Rani Black Pepper Ground ¼ cup olive oil 2 medium onions thinly sliced 4 garlic cloves diced 2 tsp. all purpose flour salt to taste Season the fish fillets with salt. Combine turmeric, clove, allspice, mace, and black pepper. Set aside. In a fry pan, heat oil and sauté onions and garlic until golden brown. Add spices and sauté for a minute. Stir in flour. Place fish in pan and cook until both sides are brown. Slowly stir in 1/2 cup of water. Cook until sauce thickens and fish is cooked. Add salt to taste.

PRODUCT SPECIFICATIONS

Net Wt. 7oz (200gms)
Product of India
Alternate Name (Indian)Kali Mirch
Packaging: Poly Bag
Product Type: Coarse Ground Powder
Ingredients:Black Pepper

Indigenous to the Mediterranean region, coriander is now cultivated worldwide. With its slight citrus flavor, coriander is known to be used in both savory and sweet dishes. In India, it is an essential ingredient in curry powder, garam masala and in the Gujurati blend, dhana-jeeru. In the Middle East, it is popular in minced meat dishes and is known in Europe for seasoning sausages and stews.
RECIPE: :Tomato Curry , Cook time: 20 minutesPrep time: 10 minutes, Serving size: 4, Heat level: Medium
14oz can tomatoes1 tsp chopped ginger2 cloves garlic chopped1 tsp. Rani Chili Powder1 tsp. salt1 tsp Rani Coriander powder 1/2 tsp Rani Cumin Powder4 tbsp. vegetable or olive oil 1/2 tsp. Rani Kalongi (onion) seeds 1/2 tsp. Rani Mustard Seeds 1/2 tsp. Rani Fenugreek seeds3 dried red chillies2 tbsp. fresh lemon juice3 hard boiled eggs In a large mixing bowel add tomatoes, ginger, garlic, chili powder, salt coriander, cumin and blend. In sauce pan heat oil and add kalongi, mustard, fenugreek seeds, stir fry for 1 minute. Add tomato mixture to sauté pan and stir fry for about 3 minutes and reduce heat, cover and cook for 7-10min. Stir frequently. Remove from heat. Cut hard boiled eggs into quarters. Add eggs and lemon juice to sauce. Garnish with cilantro if desired.

PRODUCT SPECIFICATIONS

Net Wt. 7oz (200gms)
Product of India
Alternate Name (Indian) Dhania Ground
Packaging: Poly Bag
Product Type: Ground Powder
Ingredients: Ground Coriander

Indigenous to the Mediterranean region, coriander is now cultivated worldwide. With its slight citrus flavor, coriander is known to be used in both savory and sweet dishes. In India, it is an essential ingredient in curry powder, garam masala and in the Gujurati blend, dhana-jeeru. In the Middle East, it is popular in minced meat dishes and is known in Europe for seasoning sausages and stews.
RECIPE: :Tomato Curry , Cook time: 20 minutes Prep time: 10 minutes , Serving size: 4 , Heat level: Medium
14oz can tomatoes 1 tsp chopped ginger 2 cloves garlic chopped 1 tsp. Rani Chili Powder 1 tsp. salt 1 tsp Rani Coriander Seeds 1/2 tsp Rani Cumin Powder 4 tbsp. vegetable or olive oil 1/2 tsp. Rani Kalongi (onion) seeds 1/2 tsp. Rani Mustard Seeds 1/2 tsp. Rani Fenugreek seeds 3 dried red chillies 2 tbsp. fresh lemon juice 3 hard boiled eggs In a large mixing bowel add tomatoes, ginger, garlic, chili powder, salt coriander, cumin and blend. In sauce pan heat oil and add kalongi, mustard, fenugreek seeds, stir fry for 1 minute. Add tomato mixture to sauté pan and stir fry for about 3 minutes and reduce heat, cover and cook for 7-10min. Stir frequently. Remove from heat. Cut hard boiled eggs into quarters and lemon juice. Garnish with cilantro if desired.

PRODUCT SPECIFICATIONS

Net Wt. 7oz (200gms)
Product of India
Alternate Name (Indian) Dhania Sabat
Packaging: Poly Bag
Product Type: Seeds
Ingredients: Coriander Seeds

Traditionally, the spices used in curry blends reflect the availability of spices and the climate of the region to which they are credited. North Indian curry powders tend to be milder and very aromatic, while South Indian blends tend to be hotter in flavor. Rani Hot Curry Powder is of the southern variety, derived from an old family
RECIPE: . It compliments both vegetable and meat dishes, adding both color and flavor.
RECIPE: :Mushroom Curry , Cook time: 10min., Prep. time: 5min., Serving size: 4, Heat level: Medium
2 tbsp. Rani Ghee or vegetable oil3 garlic cloves chopped1 tsp. fresh grated ginger1 onion chopped1 tbsp. Rani Hot Curry Powder 1/2 tsp. Rani Mustard seeds 1/2 lbs. button mushrooms halved 1/2 lbs. portabella mushroom sliced2 tsp. salt1 tsp. Rani Garam Masala 1/2 cup coconut milk2 tbsp. fresh lemon juicecilantro leaves for garnish Heat oil in non stick fry pan. Add garlic, ginger, onion, and sauté on med. heat until onions soften. Stir in curry powder, mustard seeds. Add mushrooms and salt. Cook for 5 minutes. Add coconut milk, garam masala and cook until coconut milk thickens (4-5 min.) Stir in lemon juice. Garnish with cilantro springs. *This dish goes well with plain Rani Basmati Rice

PRODUCT SPECIFICATIONS

Net Wt. 7oz (200gms)
Product of IndiaAlternative Name(English) Hot Indian Curry Blend
Packaging: Poly Bag
Product Type: Ground Powder
Ingredients:Coriander,Turmeric, Cumin, Mustard,Fenugreek, Black Pepper,Garlic, Fennel, Poppy Seeds,Chilli, And Dried Curry Leaves

Traditionally, the spices used in curry blends reflect the availability of spices and the climate of the region to which they are credited. North Indian curry powders tend to be milder and very aromatic, while South Indian blends tend to be hotter in flavor. Rani Hot Curry Powder is of the southern variety, derived from an old family
RECIPE: . It compliments both vegetable and meat dishes, adding both color and flavor.
RECIPE: :Mushroom Curry , Cook time: 10min., Prep. time: 5min., Serving size: 4, Heat level: Medium
2 tbsp. Rani Ghee or vegetable oil3 garlic cloves chopped1 tsp. fresh grated ginger1 onion chopped1 tbsp. Rani Mild Curry Powder 1/2 tsp. Rani Mustard seeds 1/2 lb. button mushrooms halved 1/2 lb. portabella mushroom sliced2 tsp. salt1 tsp. Rani Garam Masala 1/2 cup coconut milk2 tbsp. fresh lemon juicecilantro leaves for garnish Heat oil in non stick fry pan. Add garlic, ginger, onion, and sauté on med. heat until onions soften. Stir in curry powder, mustard seeds. Add mushrooms and salt. Cook for 5 minutes. Add coconut milk, garam masala and cook until coconut milk thickens (4-5 min.) Stir in lemon juice. Garnish with cilantro springs. *This dish goes well with plain Rani Basmati Rice

PRODUCT SPECIFICATIONS

Net Wt. 7oz (200gms)
Product of IndiaAlternative Name (English) Mild Indian Curry Blend
Packaging: Poly Bag
Product Type: Ground Powder
Ingredients: Coriander,Turmeric, Cumin, Mustard,Fenugreek, Black Pepper,Garlic, Fennel, Poppy Seeds,Chilli and Dry Curry Leaves

Fennel is native to the Mediterranean region. The greenish yellow seeds have an intense sweet, licorice like flavor. Fennel goes well with both meat and fish dishes. Sweet dishes and pastries also utilize the flavor of fennel in both seed and powder from. Fennel is one of the essential spices in the Bengali five spice mix panch puran.
RECIPE: :Rani Fennel Shrimp with Brandy 1 cup tomato sauce 1 tsp. Rani Fennel seed 2 tbsp. brandy 1 tsp. salt 2 tsp. Rani Black Pepper Ground 2 tbsp. sour cream 4 garlic cloves minced 2 tbsp. butter 1 onion finely chopped 18 oz jumbo shrimp 1/2 cup white wine ¼ cup fresh parsley ¼ cup water Zest of a lemon In a fry pan melt butter and sauté onions and garlic until soft. Add shrimp and cook on both sides for 2 min. Add wine, brandy, parsley, salt and pepper and cook until alcohol evaporates. Add fennel, tomato sauce, water, and cook for 15 minutes. Add sour cream and lemon zest to dish before serving.

PRODUCT SPECIFICATIONS

Net Wt. 7oz (200gms)
Product of India Alternative Name (Indian) Saunf Sabut
Packaging: Poly Bag
Product Type: Seeds
Ingredients:Fennel Seeds

Fenugreek is Native to the eastern Mediterranean and is cultivated widely in India, Pakistan, Morocco, France and Argentina. Fenugreek is a favorite spice in South India and Sri Lanka, where it is not limited to curries, but may also be found in chutneys, lentil dishes, pickles, and vegetables. The strong aromatic aroma of fenugreek is similar to that of celery and is a dominate ingredient in curry powders.
RECIPE: :Rani Moong Dal Prep time: 10 minutes, Cook time: 45 minutes, Serving size: 4-6, Heat level: hot 1 cup Rani Moong Dal1 tsp ginger finely chopped 1/2 tsp Rani Cumin Ground 1/2 tsp Rani Coriander Ground1 tsp garlic minced 1/2 tsp Rani Chili Ground2 1/2 cups water1 tsp salt3 tbsp butter4 Rani Red Chili Whole1 tsp Rani Cumin Seeds 1/2 tsp Rani Fenugreek Ground Rise moong dal in water and drain. In sauce pan, add moong dal, water, ginger, fenugreek ground, cumin ground, coriander, garlic, chili powder and stir. Cook over medium heat, stirring frequently until lentils are soft. Add salt and transfer to serving dish. Sauté red chili whole, cumin seeds and butter for one minute. Pour over moong dal. Serve with rice.

PRODUCT SPECIFICATIONS

Net Wt. 7oz (200gms)
Product of IndiaAlternative Name (Indian) Methi Ground
Packaging: Poly Bag
Product Type: Ground Powder
Ingredients:Ground Fenugreek