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Dal Makhani Masala
Dal Makhani is a popular North Indian dish made with black lentils (urad dal) and kidney beans (rajma), cooked in a rich and creamy tomato-based gravy. The spice blend used in preparing Dal Makhani is commonly referred to as "Dal Makhani Masala."
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Sambhar Masala
1. Take 1/2 cup toor dal wash it and cook in a cooker along with pieces of drumstick, pumkin, onion, tomato, salt and turmeric. 2. Cook dal on medium stove till 3 whistles, then add 2 tbsp of thick tamarind juice, and add 1 tbsp Shyam Sambhar Masala.For tempering,3....
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sabji masala
Mix Veg:-1.Heat 3 tbsp oil in a pan and add 1/2 tsp cumin seeds, temper, add 2 finely chopped onions and fry till golden brown,2.Add 1tsp ginger-garlic paste, add 2 tomatoes puree, 3.Roast for 3-4 minutes or till oil separates.4.Mix 1 ½ tbsp Shyam Sabji Masala and fry for 1 minute, Add 250 grams of mixed vegetables(carrots, peas, potatoes, cabbage, capsicum), 5.Add salt as per taste and 1 cup of water Cook till vegetables are cooked, Garnish with fresh chopped coriander and serve hot with paratha or naan. Use Shyam Sabji Masala in lentils and all other vegetables.
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Raita Masala
VEGETABLE RAITA RECIPE:1. Grate the cucumber and squeeze out any excess water.2.Finely chop the tomato, red onion (if using), green chili, and coriander.3.In a mixing bowl, whisk the plain yogurt until smooth.4. Add the grated cucumber, chopped tomato, red onion (if using), green chili, and coriander to the yogurt.5. Sprinkle the SHYAM RAITA MASALA over the yogurt and vegetables.6. Add salt to taste and gently mix all the ingredients until well combined.
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Pani Puri
For the Puri:In a bowl, mix semolina, all-purpose flour, baking soda, and a pinch of salt.Gradually add water and knead the mixture into a stiff dough.Cover the dough and let it rest for about 15-20 minutes.Take small portions of the dough and roll them into small balls.Roll each ball into a small disc, keeping them thin.Heat oil in a pan for deep frying.Fry the rolled discs until they puff up and turn golden brown.Remove from the oil and place them on a paper towel to absorb excess oil.For the Pani (Spicy Water):In a blender, combine mint leaves, coriander leaves, green chilies, and ginger. Blend into a smooth paste.Strain the green paste to extract the juice.In a large bowl, mix the green juice with cold water.Add tamarind pulp, lemon juice,and 2 tbsp Shyam Pani Puri MasalaChill the pani in the refrigerator for at least 1-2 hours.Assembly:Make a small hole in the center of each puri.Stuff the puris with a mixture of mashed potatoes, boiled chickpeas, chopped onions, and sev.Pour the chilled pani into each puri using a spoon or a small funnel.Optionally, top with sweet chutney and chopped coriander leaves.Serve immediately and enjoy the burst of flavors!
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Noodles masala
Heat vegetable oil in a pan over medium heat. Add cumin seeds and let them splutter.Add finely chopped onions and sauté until they become translucent.Add ginger-garlic paste and sauté for a minute until the raw smell disappears.Add the mixed vegetables and cook until they are slightly tender.Add 2 tbsp Shyam noodles masala and salt according to taste. Mix well to coat the vegetables evenly with the spices. Cook for a few more minutes until the vegetables are fully cooked but still have a slight crunch.Prepare your noodles according to the package instructions. Drain them and keep aside.Add the cooked noodles to the masala mixture and toss everything together until the noodles are well-coated with the masala.Garnish with chopped fresh coriander leaves if desired.Serve hot and enjoy your flavorful noodles masala!
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Kitchen King Spice Blend
MATAR PANEER SABJI1.Take 100g Paneer & 100g of boiled peas, Cut paneer into small cubes. 2.Take a pan heat oil/ghee, Add Cumin Seeds. then add green chilli and ginger paste to it and cook it for 2 min., add 2 tomatoes puree and let it cook for 5-7 minutes, add salt according to taste, 3.Add 2 tablespoon Shyam Kitchen king Masala and cook for 2-3 min. 4.Then add boiled peas and paneer cubes into the gravy with ½ cup of water, cook it for 5 min. and at last add some kasuri methi and coriander and serve hot.You can use shyam kitchen king masala into any of your favorite vegetable like Aloo matar, malai kofta, mixveg, shahi paneer etc....
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Tangy Jaljeera mix
To make Jaljeera 1.Take 250 ml of water in a glass, add 1 tbsp of Shyam Jaljeera Masala 2. Add 4-5 ice cubes to it and enjoy the chilled Jaljeera. Add Shyam Jaljeera Masala in Salad, Samosa, Mathri, Paratha, Pakodas, Fruit Chaat, Aloo Chaat,Sharbat and other Namkeen snacks. And make it more delicious.
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Spice Fiesta Chaat Mix
Sprinkle tasty shyam chat masala over bhelpuri, fruit chaat, Green salad, salted snacks, samosas, aloo masala, pakoras, Nimbu Shikanji, tandoori items and other chaat snacks and relish it!!!Soda Shikanji Recipe (for 1 glass)juice of 1 lemon, Sugar - 1 tbsp, Shyam chaat masala - 1/2 tsp, Add pinch of black salt and mix.Add soda water, add mint leaves and serve.
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Buttermilk Spice Delight
1.Add 1-2 tsp Shyam buttermilk masala to curd, buttermilk and mix well.Your delicious buttermilk glass is ready. You can also use it in buttermilk, raita, lemon juice, mango water etc.
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Biryani Bliss
Wash and cook 250 grams basmati rice till 80%, drain off the remaining water. Take 4 tbsp oil or gheein a pan, fry 2 finely chopped onions till they turn golden, in a bowl add 2 tbsp curd, 1 tbsp ginger,garlic, green chilli paste, 2 tbsp Shyam biryani masala and ½ tsp salt. Now add boiled vegetables(carrots, peas, beans, cabbage, potatoes), add 50 grams of paneer, add 1/2 cup of water, cover andcook for 5 minutes, now add cooked rice, cover and cook for 5 minutes.
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Achar Masala
Mango and Leswa Pickle1.Take1 kg of Keri, cut into small pieces. 2.Apply turmeric and 1 teaspoon of salt and keep it for a day.3.After cleaning 1 kg of leswa, boil it in hot water, then remove the excess water after removing it from stove.To make pickle-4.Add 200gm of Shyam Achar Masala in Mango or leswa pickle (Which we have kept ready above)5.then boil 200gm of oil and let it cool then add in Achar. 6.Keep the pickle in glass container and keep it aside for 2 days in sunlight Shyam Achar Masala can also be use in Red Chilli, amla, Mix Achar and in all other type of achar
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