SRINESH MASALA

  Fry 200g onions in 200g oil in a pressure cooker. Add 3 tomatoes, 1 tbsp ginger-garlic paste, 100g curd, 1 tbsp lemon juice, 50g Srinesh Briyani masala, and required Srinesh red chilli powder. Add 1kg mutton or chicken, pre-soaked 30 minutes in 50g curd, turmeric, and salt, or 2kg vegetables; fry 10 minutes. Add water, 1kg rice, salt, coriander and mint. Cook to required whistles; rest 20 minutes and serve. Hot aromatic briyani pairs well with raita salad. 

  Fry Mustard, 100g Chopped Onion and curry leaves in edible oil, Add 1kg chicken pieces, then add ginger garlic paste 1 tablespoon and 50g Srinesh chicken masala powder, add Salt to taste little water then fry 3 to 4 minutes. Add Coconut paste with necessary water and cook for 20 to 30 minutes, Garnish with Chopped coriander leaves. Tasty chicken gravy is ready. 

 Boil 5 eggs, remove shell and make them into 10 pieces. Fry Mustard in cooking oil with 100g Chopped Onions, 2 green chilli, 3 tomatoes and Curry leaf, 1 tablespoon of ginger garlic paste. Add 50g Srinesh Egg Kuruma, 1 cup coconut paste, necessary salt and water, Add egg pieces and boil contents for 10 minutes, Now tasty Egg Kuruma is ready. Mushroom, Cauliflower, Potato Kuruma also can be prepared using this masala.

Add one average size crushed tomato with well boiled water 200 ml. Then off the stove. Add 1 tablespoon of readymade Rasa podi some coriander leaves and little salt. Close the lid for 5 minutes. Now super aromatic rasam is ready then serve with rice.

 Boil 200g dhal, Fry 100g Vegetable cutting of your choice, full small Onions, and Curry leaf in edible oil till slightly golden brown, Take 2 crushed tomatoes, 2 Spoon SrineshSambar Powder, Salt to taste and add tamarind juice,cook with boiled dhal for 15 minutes. Add some coriander leaves. Then fry in another pan mustard, full red chilli 3 or 4 and curry leaves with edible oil. After that add this seasoning into the sambar. Tasty Sambar is now ready to serve.

Fry Mustard, 100g Chopped Onion and curry leaves in edible oil, Add 1kg chopped vegetables / mutton pieces, then add ginger garlic paste 1 tablespoon and 50g Srinesh Curry Powder, add Salt to taste little water then fry 3 to 4 minutes. Add Coconut paste with necessary water and cook for 20 to 30 minutes, Garnish with Chopped coriander leaves, This masala can also be used to prepare Gravy, Kuruma, Puffs, Cutlet and all kinds of Fries.

 Turmeric powder is prepared from mature turmeric rhizomes that are carefully cleaned to remove dirt and impurities, then boiled until soft to enhance color and aroma. The boiled turmeric is dried completely under sunlight or in a dryer, polished if required, and finely ground into powder. The powder is sieved to ensure smooth texture and packed hygienically. It is made using 100% pure turmeric with no added colors, preservatives, or chemicals. 

 Chilli powder is prepared from fully ripened red chillies that are cleaned to remove dust and foreign matter, then dried thoroughly to reduce moisture. The dried chillies are stemmed, ground into a fine powder, and sieved for uniform texture. The powder is processed and packed under hygienic conditions using 100% pure red chillies, with no added colours, preservatives, or artificial additives. 

 Coriander powder is prepared from carefully selected, cleaned, and dried coriander seeds that are finely ground and hygienically packed to retain their natural aroma, flavor, and freshness, with no added colors or preservatives. 

 This is a mixture of spices, Add 5 to 10g of Srinesh Garam Masala with gravy kuruma and any kind of dishes, will increase the taste and flavour of Vegetarian and non-veg, Preparation.