Indian Spices & Masala

SHEEL PANCH POORAN (FIVE SPICES MIX) - 14 Oz. / 400g

MDH Chana dal Masala 100 gms
MDH Chana Dal Masala is Spice blend for washed grams lentil.

Mother's Recipe Spice Mix - Chicken Chettinad 80 gms
Ready-to-cook spice mix for preparing chicken chettinad gravy an Indian
specialty from south.

National Karai Gosht Masala 50 gms

• Fresh USDA Certified Organic Garam Masala Powder
• Certified Batch Tested
• Non-GMO
• Product of India but carefully hand-packed in Texas.
• Great for cooking/ Indian curries
• Comes in a Resealable Bag

• Fresh USDA Certified Organic Green Cardamom
• Certified Batch Tested
• Non-GMO
• Product of India but carefully hand-packed in Texas.
• Great for adding an extra flavor in both sweet and savory cooking like teas or chai, pastries, recipes, curries, or an Indian dessert.
• Comes in a Resealable Bag.

• Fresh USDA Certified Organic Red Chilli Powder
• Certified Batch Tested
• Non-GMO
• Product of India but carefully hand-packed in Texas.
• Great for adding an extra hot spicy flavor in any recipe. It can become a favorite spice to use in the kitchen.
• Comes in a Resealable Bag.

Priya Spicy Telugu Chaaru Masala

Radhuni - Chicken Tandoori Masala 50 Gms

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. 16oz (454gms)
Product of India
Alternate Name (Indian)Kali Mirch
Packaging: Plastic Bottle
Product Type: Coarse Ground 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. 5LB (454gms)
Product of India
Alternate Name (Indian)Kali Mirch
Packaging:loose bag
Product Type: Seeds
Ingredients: Black Pepper

Cumin is native to Upper Egypt, now cultivated throughout India. This spice is used in numerous kitchens around the world. Cumin is a main ingredient in Indian cooking, blends with various spices to make curry powder, garam masalas and other blends. Tasting slightly bitter, sharp and warm, cumin has a very heavy, strong aroma.
RECIPE: :Aloo Gobi , Cook time:15 min. , Prep. time: 10 min. , Serving size: 4 min. , Heat level: Medium
3 tbsp. butter4 tbsp. water2 tsp. salt 1/2 tbsp. Rani Coriander powder1 tbsp. Rani Cumin Powder 1/2 tbsp. Rani chili powder 1/2 tsp. Rani Ajwain seeds 1/2 tbsp. Rani Turmeric powder1 large potato cut in 1’ cubes 1 head of cauliflower broken into florets 1 onion slicedGarnish with fresh coriander leaves In wok or large fry pan sauté onion, cumin and butter for 3 minutes. Add potato and water. Cover and cook for 5 minutes. Uncover, add turmeric, chilli powder, coriander powder, and salt. Stir well and add cauliflower. Cover for and additional 7 minutes, while continuing to stir occasionally. Turn heat off and let sit for a few minutes. Uncover and garnish with fresh coriander leaves.

PRODUCT SPECIFICATIONS

Net Wt. 2lbs (32oz)
Product of India
Alternate Name (Indian) Jeera Ground
Packaging: Plastic Bottle
Product Type: Ground Powder
Ingredients: Ground Cumin

Cumin is native to Upper Egypt, now cultivated throughout India. This spice is used in numerous kitchens around the world. Cumin is a main ingredient in Indian cooking, blends with various spices to make curry powder, garam masalas and other blends. Tasting slightly bitter, sharp and warm, cumin has a very heavy, strong aroma.
RECIPE: :Aloo Gobi , Cook time:15 min., Prep. time: 10 min. , Serving size: 4 min. , Heat level: Medium
3 tbsp. butter 4 tbsp. water 2 tsp. salt 1/2 tbsp. Rani Coriander powder 1/2 tbsp. Rani Cumin Seeds 1/2 tbsp. Rani chili powder 1/2 tsp. Rani Ajwain seeds 1/2 tbsp. Rani Turmeric powder 1 large potato cut in 1’ cubes 1 head of cauliflower broken into florets 1 onion sliced Garnish with fresh coriander leaves In wok or large fry pan sauté onion, cumin and butter for 3 minutes. Add potato and water. Cover and cook for 5 minutes. Uncover, add turmeric, chilli powder, coriander powder, and salt. Stir well and add cauliflower. Cover for and additional 7 minutes, while continuing to stir occasionally. Turn heat off and let sit for a few minutes. Uncover and garnish with fresh coriander leaves.

PRODUCT SPECIFICATIONS

Net Wt. 5lbs
Product of India
Alternate Name (Indian) Jeera Seeds
Packaging: Plastic Bottle
Product Type: Seeds
Ingredients: Cumin 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 oil 3 garlic cloves chopped 1 tsp. fresh grated ginger 1 onion chopped 1 tbsp. Rani Mild Curry Powder 1/2 tsp. Rani Mustard seeds 1/2 lbs. button mushrooms halved 1/2 lbs. portabella mushroom sliced 2 tsp. salt 1 tsp. Rani Garam Masala 1/2 cup coconut milk 2 tbsp. fresh lemon juice cilantro 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. 5lbs
Product of IndiaAlternative Name(English) Madras 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

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: : Fennel Salad Dressing , Cook time: 3 min. Prep-time: 3 min. , Serving size: 4-6 , Heat level: Mild
1 cup olive oil (best quality) 1 cup peanut oil or vegetable oil 1 cup red wine vinegar1 cup white vinegar 1 tsp. sugar (more to taste) 1 Tbsp. dry mustard 1 tsp. fennel ground 1 Tbsp. lemon juice ⅛ cup fresh parsley, chopped Salt and pepper to taste Combine
RECIPE: in blender. Serve over green salad. Add vegetables to taste.

PRODUCT SPECIFICATIONS

Net Wt. 3oz (85gms)
Product of India Alternative Name (Indian) Saunf Ground
Packaging: Plastic Bottle
Product Type: Ground Powder
Ingredients:Ground Fennel

You'll LOVE our Garam Masala by Rani Brand--Here's Why: 100% Natural, Non-GMO, No Preservatives, Vegan, Gluten Free PREMIUM Gourmet Food Grade Spice. Authentic Family Rani
RECIPE: . Rani is a USA based company selling spices for over 30 years, buy with confidence! NO FILLERS in any Rani Brand Spices (fillers are commonly used in spices to make them free flowing or lessen the costs of production) usually sodium or like product.
Net Wt. 7oz (200gm),
Product of India The whole version of our the Highest rated Garam Masala on Amazon! Traditionally from Northern Indian, garam masala is a staple spice in Indian cookery. Garam, when translated means “warm” best describes the properties of the blend. Warming
Ingredients such as cinnamon, mace and ginger give garam masala a mellow, appealing aroma. It is an essential ingredient when making sauces for meat and poultry dishes, as well as a great companion to vegetables and lentils
RECIPE: s. Garam masala is often used towards the end of the cooking process as an added seasoning and it is often sprinkled over finished dishes to enhance the flavor.
RECIPE: :Mattar Paneer , Cook time: 30 min. , Prep. time: 15 min. , Serving size: 4 , Heat level: Medium
6 tbsp. Vegetable oil 2 cups cup paneer in 1/2 inch squares 1 onion chopped 3 cloves garlic 1 tsp. Rani tumeric powder 1 tsp. Rani Chilli powder 1 tsp. Rani coriander powder 1 tsp. salt 1 cup frozen peas 1 cup water 1 tbsp. Rani garam masala fresh cilantro leaves to garnish Heat oil in wok over medium heat and fry paneer pieces until golden brown. Remove and drain on a paper towel. Set aside. In blender, puree onion and garlic. Add puree to wok and sauté for 3-4 min. add the turmeric, chilli, coriander, garam masala, and salt and sauté for a few min. add the peas and mix thoroughly. Add the water and bring to boil. Cover, lower heat and let simmer for 5 minutes. Add pieces of paneer and simmer for and additional 10 min.

PRODUCT SPECIFICATIONS

Net Wt. 14oz (400gms)
Product of India Alternative Name (English) North Indian Spice Blend
Packaging: Poly Bag
Product Type: Seeds; Whole
Ingredients:Coriander, Cumin, Cinnamon, Black Pepper, Cloves, Ginger, Mace, Green Cardamom, Black Cardamom, Nutmeg, Bay Leaves

You'll LOVE our Rani Himalayan Pink Salt by Rani Brand--Here's Why: Special Note: Our spices/salts do not have anti-caking or anti clumping agents or other harmful additives, hence with a clump-prone product like black salt, natural clumping will occur. This does not indicate that the product is old or bad, just all natural! This Himalayan rock salt has a high sulfur content, which gives it it's flavor and smell. It is commonly used in vegan dishes to replicate an egg flavor. Packed in a no barrier Plastic Jar, let us tell you how important that is when using Indian Spices! No Sugar added, GLUTEN-Free, Non-Irradiated, VEGAN, CHOLESTEROL-Free, NON-GMO 100% Natural, No preservatives or "fillers" and Great Flavor! Himalayan Pink Salt (Vegan) has been used for centuries both for its unique flavor and digestive properties

Although very similar in appearance, Indian brown mustard has a different flavor than its Mediterranean counterpart from which it originated. It was one the few affordable spices in Europe during the Middle Ages. In Indian cuisine, mustard seeds are toasted in oil before they are added to the dish. Powdered mustard acts as an emulsifier in the preparation of condiment, and salad dressings. Mustard has a strong pungent flavor, and unlike any other spice it has virtually no aroma.
RECIPE: :Gujarati Dhokla , Cook time: 30 min , Prep. time: 20 min , Serving size: 5-6 , Heat level: Medium
1 cup Rani Gram flour 1 tsp. sugar 1/2 tsp. salt juice of one lemon 1 tsp. baking soda 2 tbsp. sunflower oil 3 green chilies, finely sliced 2 tsp. Rani mustard seeds 10 fresh curry leaves 1 tbsp. dry unsweetened coconut powder 1 hand full of fresh cilantro leaves ¾ cup water Prepare steamer. Pour water into bottom of steamer and bring to boil. In a bowl mix gram flour, sugar, salt, and lemon juice. Gradually add water, stir well to prevent lumps. Sift in baking soda and pour mixture into 9 inch greased baking pan. Carefully lower pan into steamer and cover. Steam for 20 minutes. In a small pan, add oil and sauté green chilies, mustard seeds, curry leaves for one minute and then add the coconut. When steamed cake is done, pour spice mixture over evenly and add cilantro leaves. Cut and serve.

PRODUCT SPECIFICATIONS

Net Wt. 42oz (2.7lbs)
Product of India Alternative Name (Indian)Kali Rai
Packaging: Plastic Bottle
Product Type: Seeds
Ingredients:Mustard Seeds

Rasoi Magic - Amritsari Paneer Tikka (Cottage Cheese Curry) - 50g -

non-veg specials

SHEEL RAI KURIYA / MUSTARD DAL - 7 Oz. / 200g

Swad Chilli Powder Extra Hot 200 gms

Swad Fenugreek Powder 14 Oz

Swad Flavoring Essence - Ice Cream 28 ml