Ingredients: Salts, Dry Mango, Cumin, Kachari, Black Pepper, chillies, Dry Ginger, Cardamom seed, Small Cardamom, Cinnamon, Clove.

Method of Making BAR-B-Q: Mumtaz BAR-B-Q Masala is a unique blend of traditional Indian spices. By sprinkling Mumtaz BAR-B-Q Masala you can enjoy your grilled, roasted veg. or non-veg dishes in a more delicious way. You can enjoy tongue linglring taste of your veg. dishes by adding Mumtaz BAR-B-Q Masala.

Ingredients: Cumin, Cassia, Salt, Black Pepper, Mint Leaves, Small Cardamom, Turmeric, Coriander, Red Chilli, Clove, Bishop's Weed, Big Cardamom, Cinnamon, Mace, Nutmeg.

Method of Making BIRYANI PULAO: Soak 1 cup of rice for ½ hour. Add ¾ tsp. salt in it. Boil till rice tender. Heat 5 tsp. Ghee in a pan. Add 1 tsp. Cumin seed and 2 chopped onion fry lightly. Then add 2 chopped tomatoes & fry Add ¼ cup chopped carrot, ¼ cup peas and some cheese cubes. Sprinkle 4 tsp. Mumtaz Biryani Pulao Masala Add ¼ cup chopped carrot, ¼ cup peas and some cheese cubes. Sprinkle 4 tsp. Mumtaz Biryani Pulao Masala Add ½ cup water and cook vegetable till they tender. Beat ½ cup curd. Grease the baking dish. Spread a layer of rice on it and then spread a layer of cook vegetable. Repeat two times. The top layer should be rice. On top spread the beaten curd, garnish with tomatoes slices, cover with foil and bake for 20-25 minutes at 180 C (Moderate heat)

Ingredients: Coriander, Chillies, Turmeric, Cumin, Cardamom Seed, Black pepper, Kachari, Onion Powder, Garlic Powder, Cassia, White Salt, Cloves, Pulse, Dry Ginger, Mustard, Nutmeg, Mace, Pipal, Fenugreek, Cinnamon, Cardamom Green, Asatoetida

Method of Making BUTTER CHICKEN : Cut 500g chicken pieces. Make paste of 100g onions and 150g tomatoes. Grind fine paste adding ½ cup water. Cashew nuts or Poppy seed (20g) can also be used for better taste. Fry 2-3 chopped onions in 30-40g Ghee/Edible oil till golden brown. Add the taste in it. & fry than add 25-30g Mumtaz Butter Chiken Masala & fry further for 2-3 min. Add Mumtaz Kashmiri Mirch & Salt to taste. Stir for 3-4 min. Add chicken pieces and brown them turning occasionally. Now add 3 cups water. Pressure cook for 20 minutes add 2 tsp melted butter. Now Butter Chicken cooked with Mumtaz Butter Chicken Masala is ready to serve.

Ingredients: Dry Mango, Salts, Pomegranate Seeds, Chillies, Coriander, Black Pepper, Mint leaves, Kachari, Cardamom seeds, Cumin, Dry Ginger, BisHop's weed, Cinnamon, Nutmeg, Clove, Pipal.

Method of Making CHANA : Soak 250 g Chick Peas overnight pressure coock for 20 mins. After adding salt (according to taste) and ½ tbs. baking powder. Fry to chopped onions in 4 tbs. ghee/edible oil till golden brown. Mix 100 g Tomato 2 Green Chillies and 20 g Mumtaz CHANA MASALA and add boiled Chick Peas. Keep it on low flame for 5 minutes. For addded flavor put ½ tbs. each Mumataz Chat Masala and Mumataz Kasoori Methi. Chana cooked with Mumtaz Chana Masala is ready to eat.

Ingredients: Salts, Dry Mango, Cumin, Kachari, Black pepper, Chillies, Nausader, Dry Ginger, Cardamom Seed, Small Cardamom, Cinnamon, Tatri, Clove

Method of Making CHANA : For mouth watering tasty chat sprinkle Mumtaz Chat Masala on sliced fruits. Shake with lemon juice (according taste) delicious chat is ready to eat. Mumtaz Chat Masala also makes Salad, Aloo Chat, Dahivada, Waffers, Namkeen, Papad, Burger, Pizza, Roasted Kaju, Badam etc. Delicious to eat.

Ingredients: Coriander, Chillies, Turmeric, Mustard, Dry Ginger, Cumin, Garlic Powder, Onion Powder, Salt, Fenugreek, Cassia, Black Pepper, Big Cardamom, Clove, Cinnamon, Nutmeg, Mace, Small Cardamom, Pipal

Method of Making CURRY : To make delicious curry for 500g Shahi Paneer or 1 kg Chicken grind 2 Onions, 10g Ginger, 2 Green Chillies and 1 tps Mumtaz Jeera Powder to fine paste. Fry 3 pureed Tomatoes and 3 chopped Onions in 30 gms. Ghee/Edible oil till golden brown. Add the paste in it & fry. Now add 1 tps Mumtaz CURRY POWDER, ¼ tps Mumtaz Kashmiri Mirch and Salt to taste. Add Paneer or Chicken pieces and cook for 15 minutes on low flame. Use Curry made from Mumtaz Curry Powder for veg & non veg dishes.

Ingredients: Salt, Coriander, Cumin, Dry Mango, Chillies, Mint, Black Pepper, Methi Patta, Kachari, Asafoetida

Use of DAHI BHALLA RAITA MASALA : Mumtaz Dahi Bhalla Raita Masala is a Unique blend of Traditional Indian Spices. By adding Mumtaz Dahi Bhalla Raita Masala you can enjoy Dahi Bhalla, Dah-Papri and other Curd dishes in a more delicious way. You can also enjoy tongue lingering taste by adding Mumtaz Dahi Bhalla Raita Masala in Salad and Chat.

Ingredients: Coriander, chillies, Salt, Dry Mango, Pomegranate seed, onion power, garlic power, Black Pepper, Ginger, cumin seed, Big Cardamom, Clove, Cinnamon, Nutmeg, Mace, Small Cardamom, Pipal

Method of Making DAL MAKHANI : Soak 1 cup urad dal into 8 cup water overnight. Pressure cook for 30 minutes (salt to taste). Fry 4 tomato past, to chopped onions in to 2 tbs ghee till golden brown. Now cook boiled dal with 3 tbs. mumtaz Dal Makhani Masala on low flame. Add fresh cream and cook for 5 minutes more. Dal Makhani is ready to serve.

Ingredients: Dry Mango, Chillies, Coriander, Cumin, Garlic Powder, Salt, Bishop's weed, Ginger, Black Pepper, Turmeric, Big Cardamom, Clove, Cinnamon, Nut Meg, Small Cardamom, Mace, Pipal

Method of Making FISH CURRY : To cook 1kg Fish, wash, trim & cut Surmai fishes and set aside. Fry 2-3 chopped Onion in 2 table spoon Ghee/Edible oil till they become light brown. Add 2-3 pealed sliced Tomatoes, green chillies and 1 table spoon Mumtaz Fish Curry Masala. Keep on low flame for 2-3 minutes. Now add Fish pieces and keep it on low flame for 15-20 minutes. Now Fish Curry cooked in Mumtaz Fish Curry Masala is ready to serve.

Ingredients: Dry Mango, Salts, Pudina, Chilly, Pipal, Cumin, Ginger, White Pepper, Asafoetida

Use of JAL JEERA MASALA : By adding Mumtaz Jaljeera Masala, you can enjoy Pani Puri, Dahi Bhalla, Chat etc. in a more delicious way. Salt or Sugar can be added according to your taste.

Ingredients: Turmeric, Salt, Dry Mango, Chillies, Black Pepper, Ginger, Cumin Seed, Big Cardamom, Clove, Cinnamon, Nutmeg, Mace, Small Cardamom, Pipal

Method of Making KADHI : Mix one cup gram flour (Besan), 2 cup of Hung Curd, 8 cup of water, 3 spoon Mumtaz Kadhi Masala, Salt according to taste and cook on low flame for 30 minutes in a pan. Put 3 table spoon Hot Oil/Ghee and simmer till oil separates. Mix the contents with pakora and garnish with Mumtaz Kasoori Methi and relish your favourite dish.

Ingredients: Coriander, Chillies, Turmeric, Cumin, Cardamom Seed, Black pepper, Kachari, Onion Powder, Garlic Powder, Cassia, White Salt, Cloves, Pulse, Dry Ginger, Mustard, Nutmeg, Mace, Pipal, Fenugreek, Cinnamon, Cardamom Green, Asafoetida

Method of Making Shahi Paneer : To cook 500g Shahi Paneer grind 2 Onions, 10g Ginger, 2 Green Chillies, 1tps Poppy Seeds, 5 Almonds and 1 tps Mumtaz Jeera Powder to fine paste. Fry 3 pureed Tomatoes and 3 chopped Onions in 30g Ghee/Edible oil till golden brown. Add the paste in it & fry. Now add 1 tps Mumtaz KITCHEN KING. ½ tps Mumtaz Kashmiri Mirch, ½ tps Mumtaz Haldi Powder and Salt to taste. Add 1 cup water and 500g. fried Paneer and cook for five minutes on low flame. Now Shahi Paneer cooked in Mumtaz KITCHEN KING is ready to serve.

Ingredients: Coriander, Chillies, Turmeric, Cumin, Cardamom Seed, Black Pepper, Kachari, Onion Powder, Garlic Powder, Cassia, White Salt, Cloves, Pulse, Dry Ginger, Mustard, Nutmeg, Mace, Pipal, Fenugreek, Cinnamon, Cardamom Green, Asafoetida

Method of Making MEAT : To cook 750g Meat grind 3-4 Onions, 15-20g Ginger and 10g Garlic to fine paste. Fry 2-3 chopped Onions in 30-40g Ghee/Edible oil till golden brown. Add the paste in it & fry. Then add 25-30g. Mumtaz Meat Masala and fry further for 2-3 minutes. Add 150 g Strained Curd. Add 2-3 peeled sliced Tomatoes, Mumtaz Kashmiri Mirch and Salt to taste. Stir for 2-4 minutes. Add Mutton pieces and brown them turning occasionally. Now add 3 cups Water. Pressurecook for 20 minutes. Now Meat cooked in Mumtaz Meat Masala is ready to serve.

Ingredients: Salts, Coriander, Chillies, Onion Powder, Garlic Powder, Black Pepper, Ginger, Cumin Seeds, Big Cardamom, Clove, Cinnamon, Nutmeg, Mace, Small Cardamom, Pipal

Method of Making PALAK PANEER : To cook 750g Palak, grind 2-3 Onions, 15g Ginger, 10g garlic to fine paste. Fry 2 chopped Onion in appox. 30 g Ghee/Edible Oil till golden brown. Add the paste in it & fry with 25g tomato puree. Now add Mumtaz Palak Paneer Masala and salt to taste. Now grind boiled Palak in Mixxi properly. Mix the contents with Palak and keep it on low flame for 30 minutes and add pieces of Paneer. Now Palak Paneer cooked in Mumtaz Palak Paneer Masala is ready to serve.

Ingredients: Coriander, Chillies, Cumin, Dry Mango, Big Cardamon , Salt, Black Pepper, Fennel, Dry Ginger, Cassia, BisHop's Weed, Cloves, Nut Meg, Mace, Cinnamon, Black Cumin (Not curry powder)

Method of Making PAV BHAJI : Boil 400 g Potatoes, 250 g Green Peas, Capsicum and Cauliflower in 500 ml. Water. Fry 2-3 chopped Onion in 2-3 table spoons of Butter till they become light brown. Add 2-3 chopped Tomatoes, 2-3 Green Chilies, and 2table spoons of Mumtaz PAV BHAJI MASALA. Add Salt to taste. Mash the boiled vegetables and mix with the masala. Take ½ cup water and cook the mixture till it is ready. Cut the buns and apply butter on inner side and roast. Now serve them with the Pav bhaji.

Ingredients: Pudina, Dry Mango, Salts, Chilly, Coriander, Ginger, Pomegranate Seeds, Cumin, Cloves, Nutmeg, Javitri, Asafoetida

Method of Making PUDINA CHATNI : Mumtaz PUDINA CHATNI MASALA can be used in a variety of ways.
. Add Mumtaz PUDINA CHATNI MASALA in luke warm water and stir for two minutes with a spoon. Your Pudina Chatni is ready. To set the taste of Pudina,
. Mumtaz PUDINA CHATNI MASALA sprinkled over Salad and mixed with Dals and Saag.
. Mumtaz PUDINA CHATNI MASALA can be mixed in curd. Add salt to taste and a tasty paste is ready. It can also be used in vegetarian or non-vegetarian dishes and as on accompaniment to namkeens.

Ingredients: Coriander, Dry Mango, Salt, Chillies, Pomegranate seeds, Mint Leaves, Black Pepper, Dry Ginger, Cumin, Big Cardamom, Cloves, Cinnamon, Nut Meg, Mace, Small Cardamom, Pipal

Method of Making RAJMAH : Soak 250g. Red Kidney beans overnight. Pressure cook for 20 min. in 750 ml. water. Fry 2-3 chopped onions in 3 table spoons Ghee/Edible oil till they become light brown. Mix 2-3 chopped Tomatoes. Green Chillies. 1 table spoon Mumtaz RAJMAH MASALA and salt to taste. Now add boiled Red Kidney Beans in this mixture and keep it on low flame for 4-5 mins. Now Rajmah cooked in Mumtaz Masala is ready to serve.

Ingredients: Coriander, Turmeric, Chillies, Salt, Black Pepper, Ginger, Cumin, Big Cardamom, Clove, Cinnamon, Nutmeg, Mace, Small Cardamom, Pipal

Method of Making SABJI : To cook 750g Cauliflower fry 2 chopped Onions in 2 table spoons Ghee/Edible Oil till they become light brown. Mix 2 chopped Tomatoes, Green Chillies, 1 table spoon Mumtaz SABJI MASALA and salt to taste. Now add Cauliflower's pieces in this mixture and Keep it on low flame for 4- 5 mins. Now Cauliflower cooked in Mumtaz SABJI MASALA ready to serve.

Ingredients: Coriander, Chillies, Pulses, Black Pepper, Frnugreek, Tarmarind, Salt, Cinnamon, Tej Patta, Curry Patta and Asafoetida.

Method of Making SAMBAR : Soak 200 g pigeon peas (arhar dal) for 30 minutes. Pressure cook it in 750 ml. water. Make 2 tbsp of tamarind juice heat 50 g ghee/ cooking oil and add 1 tps. mustard seeds, curry leaves and 2 chopper onions. Add some pcs. of assorted vegetables like drum stick, brinjal, marrow, carrots, and peas etc. with 4 tbsp of Mumtaz Sambhar Masala and salt according to taste and mix boiled dal along with water in vegetables. Add tamarind juice. Keep for another 15 minutes on low flame, sambhar cooked with Mumtaz Sambhar Masala is ready to eat.

Ingredients: Salt, Dry Mango, Cumin, Orgeno, Kachari, Black Pepper, Chillies, Pomogranate Seed, Dry Ginger, Onion Powder, Garlic Powder, Carway, Cardamom Seed, Small Cardamom, Cinamon, Clove, Asafetida (Not curry powder)

Method of Making Sandwich: Remove outer skin and cut the vegetables into thin slices and Trim brown edge crusts of the bread slices with knife or scissors. Apply butter on one side of bread slices. Take one buttered bread slices. Spread little chutney on top of butter. Arrange sliced cucumber and carrots on that. Put one more buttered slice as second layer on top of vegetables. Now arrange onions and tomatoes slices sprinkle Mumtaz Sandwich Masala with a squeeze of lime on the vegetables. Top with third slice of bread press well and cut into four square pieces. Grill these sandwiches till golden brown. Dot with tomato ketchup and serve immediately.

Ingredients: Coriander, Chillies, Turmeric, Cumin, Cardamom Seed, Black pepper, Kachari, Onion Powder, Garlic Powder, Cassia, White Salt, Cloves, Pulse, Dry Ginger, Mustard, Nutmeg, Mace, Pipal, Fenugreek, Cinnamon, Cardamom Green, Asaftoetida .

Method of Making SHAHI CHICKEN : To cook 1 kg. Chicken, wash, trim & cut Chicken into 6-7 pieces and set aside. Fry 2-3 chopped Onions in 2 table spoons Ghee/Edible Oil till they become light brown. Add 2-3 peeled sliced Tomatoes, Green Chillies and 1 table spoon Mumtaz CHICKEN MASALA. Add 150gms. Beaten Curd and keep it on low flame for 2-3 mins. Now add Chicken pieces and keep it on low flame for 15-20 mins. Now Chicken cooked in Mumtaz CHICKEN MASAlA is ready to serve. For added flavour put ½ table spoon Mumtaz Kasoori Methi.

Ingredients: Coriander, Chillies, Turmeric, Cumin, Cardamom seeds, Black Pepper, Kachari, Onion Powder, Garlic Powder, Cassia, Salt White Cloves, Pulse, Dry Ginger, Mustard, Nutmeg, Mace, Pipal, Fenugreek, Cinnamon, Cardamom Green, Asafoetida, (Not curry powder)

Method of Making SHAHI PANEER : To Cook 500g Shahi Paneer grind 2 Onions, 10g Ginger, 2 Green Chillies, 1 tps Poppy Seeds, 5 Almonds and 1tps Mumtaz jeera Powder to fine paste. Fry 3 pureed Tomatoes and 3 chopped Onions in 30 g Ghee/Edible Oil till golden brown. Add the paste in it & fry. Now add 1 tps Mumtaz SHAHI PANEER MASALA and Salt to taste. Add 1 cup water and 500 g fried Paneer and cook for five minutes on lwo flame. Now Shahi Paneer cooked in Mumtaz SHAHI PANEER MASALA is ready to serve.

Ingredients: Salts, Dry Mango, Cumin, Kachari, Black pepper, Chillies, Dry Ginger, Cardamom Seed, Small Cardamom, Cinnamon, Tatri, Clove

Method of Making TANDOORI CHICKEN : With a sharp Knife make fine slits on pieces of chicken legs and breast (1kg.) Apply lime and salt. Keep for 15 minutes. Mix 4 tsp Ginger/Garlic paste, 4 tsp Mumtaz Tandoori Chicken Masala, 6tps strainld curd, salt (according taste) & Mumtaz Kashmiri Mirch Powder. Marinate cut chicken with mixture. Keep for 2 hrs. apply 2 tsp melted butter on chicken with mixture. Keep for 2 hrs. apply 2 tsp melted butter on chicken and roast till well done. Tandoori Chicken cooked with Mumtaz Tandoori Chicken Masala is ready to serve.

Ingredients: Aniseed, Big Cardamom, Small Cardamom, Cinnamon, Dry Ginger, Black Pepper, Clove

Use of TEA MASALA : Manufacture from selected garden fresh Indian spices, according to ancient formula. Use ½ tps Mumtaz tea Masala in 4 cups of boiling tea. It increases the taste and aroma of ready tea.