Masala & Snacks
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35.00
Eastern Kashmiri Chilly powder is a mixture of ground, dried fruit of red or cayenne chili peppers and additional spices. It is used to put in heat up or flavor to dishes. It is a broadly applied flavor in different soups. It is most normally applied to season chili. INGREDIENTS: Red Chilli.
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145.00
Eastern Black pepper is a zing that has the possible to make food more valuable when used in different recipes and as a table spice. Pepper is widely used in the wintry cusine of North India, to impart heat and spiciness to veg. dishes. INGREDIENTS: Black pepper.
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44.00
Rasam powder is a zing blend used all through India, particularly the southern states as an essence while preparing rasam. It can also be extra to curries, soups, vegetable dishes or stews. INGREDIENTS:Urad dhal, coriander, chilly, black pepper, fenugreek, cumin seed, turmeric, salt, asafoetida.
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45.00
Ingredients: Chilli,Coriander,Cumin,Salt,Turmeric,Bayleaf,Cinnamon,Coriander leaf, Mint leaf,Cardamom,Black cardamom, Yeast extract,Clove,Black pepper,Malic acid
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30.00
Eastern Turmeric Powder lends a superb, woody fragrance and flavour. It is normally used in almost all stews, curries, snacks, soups, masalas, seasonings and pickles. This turmeric powder also possesses rich healing properties. INGREDIENTS: Turmeric.
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10.00
Puliogare Masala Powder is a tangy traditional mix of tamarind and assorted spices to bring out the authentic flavour of this all-time south Indian favourite. Puliogare is also known as Tamarind Rice, a dish prepared by adding this tangy masala powder. INGREDIENTS: Tamarind Concentrate, Groundnut, Dry Coconut, Coriander, Chilly, Curry Leaves, Gingelly Seed, Jaggery, Black Pepper, Fenugreek, Turmeric, Bengal Gram, Black Gramdhal, Mustard, Cumin, Salt, Asafoetida. How to Use: Heat 2.5 tablespoons of cooking oil in a vessel, add 4 tablespoons of eastern puliyogare mix, stir for 2-3 minutes on a low flame and add 600g of cooked rice. Mix thoroughly.
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55.00
Tamarind is used in a number of Indian and Asian dishes to give food a tangy flavour. It is also believed to ease stomach discomfort and aid digestion. Ingredients: Tamarind, Salt.
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71.50
White pepper is less aromatic than black pepper and has a somewhat musty flavour.  White pepper is made from berries that are ripe, whereas black pepper is made using unripe berries. Ingredients: White Pepper.
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110.00
Mastering masala blending is both an art and science. Given the diversity of culture and the wide variety of distinctive cuisines and taste preferences, prevalent across the length and breadth of India, it is a skill that needs perfection and it’s not easy. Each spice has its own distinct identity in terms of taste, aroma, flavor, color with some even offering numerous health benefits. No wonder, pure spices will always play an integral part in Indian cuisine irrespective of the zone, state, community or the cooking method and hence occupies a very special place of honor.
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123.00
Everest presents their authentic range of masalas that are blended with a wide variety of handpicked and selected spices that bring a whole new flavour and meaning to your dishes. Rake up your favourite recipes and cuisines by adding this magical blend of Everest masalas. INGREDIENTS: Rock salt, Black salt, Dry mango, Cumin, Pomegranate seed, Black Pepper, Dry Ginger, Chilli, Mint leaf, Nutmeg, Bishop's weed, Malic acid and Asafoetida. How to Use: Boil, chop and fry 500g potatoes till slightly golden. Remove in a bowl and cool. Add 2 tbsp mint chutney, 1 tbsp lemon juice, 1/2 inch chopped ginger, 1 chopped green chilli and salt to taste. Mix well. Sprinkle 1 tbsp Everest Chaat masala. Toss. Add chopped coriander leaves. Serve fresh.
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125.00
Everest presents their authentic range of masalas that are blended with a wide variety of handpicked and selected spices that bring a whole new flavour and meaning to your dishes. Rake up your favourite recipes and cuisines by adding this magical blend of Everest masalas. INGREDIENTS: Coriander, Dry Mango, Chilli, Cumin, Cassia leaf, mint leaf, pomegranate seed, Mustard, Cassia, Clove, Black Pepper, Fennel, Dry Ginger, Common salt, Black salt,Nutmeg, Mace, Caraway, Black cardamom, Turmeric, Bishop's weed, Asafoetida, Tamarind and Malic acid. How to Use: Soak 100g of chhole overnight. Cook and keep aside. Heat 3 tbsp oil, fry 2 chopped onions till golden brown. Add 1 tsp each of chilli powder and coriander powder. Add 1 tbsp Everest Chhole masala. Fry for 3 min on a low flame. Add 1 chopped tomato, 3 slit green chillies and 1/2 inch ginger, finely sliced and salt to taste. Add boiled chhole. Add salt, cook for 5 min. For added flavour put 1/2 tsp chaat masala and kasuri methi. Serve hot with roti/rice.
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38.00
Everest presents their authentic range of masalas that are blended with a wide variety of handpicked and selected spices that bring a whole new flavour and meaning to your dishes. Rake up your favourite recipes and cuisines by adding this magical blend of Everest masalas. INGREDIENTS: Coriander, Chilli, Cumin, Black Pepper, Garlic, Cassia, Dry Ginger, Nutmeg, Mace, Clove, Black Cardamom, Fenugreek, Dry Fenugreek leaf, Black gram,Bengal gram, Asafoetida, Common salt and Turmeric How to Use: Marinate 750g chicken pieces with 1 tsp chilli powder, 1 tsp ginger-garlic paste, 1/2 tsp turmeric powder, 3 tbsp curd and salt. Keep for 1 hour. Heat 4 tbsp oil, fry 4 chopped onions till crisp. Add 3 chopped green chillies, 1 tsp ginger -galic paste, 1 tsp coriander powder, 1 tsp turmeric powder and 3 tsp Everst chicken Masala. Fry for 1 min. Add marinated chicken and 4 chopped tomatoes. Cook for 10 min. Serve hot with rice or roti.
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41.00
Everest presents their authentic range of masalas that are blended with a wide variety of handpicked and selected spices that bring a whole new flavour and meaning to your dishes. Rake up your favourite recipes and cuisines by adding this magical blend of Everest masalas. INGREDIENTS: Coriander, Chilli, Cumin, Cassia Leaf, Black Pepper, Cassia, Clove, Black Cardamom , Star anise, Fennel, Dry Ginger, Common Salt and Caraway How to Use: Prepare the dal or vegetables of your choice with usual spices in ghee/oil as you normally do. Add 1 n half tsp of Everest Garam masala to 500g vegetables or 1 Litre ready dal. Adjust according to quantity and stir on low flame for 3 mins. Keep covered for at least 5 mins. Serve warm with rice/roti.
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143.00
Everest presents their authentic range of masalas that are blended with a wide variety of handpicked and selected spices that bring a whole new flavour and meaning to your dishes. Rake up your favourite recipes and cuisines by adding this magical blend of Everest masalas. INGREDIENTS: Coriander, Chilli, Cumin, Cassia leaf, Black Pepper, Cassia, Clove, Green cardamom, Garlic, Fennel, Star anise, Dry fenugreek leaf, mint leaf, Bengal gram, Dry Ginger, Turmeric, Mustard and Common salt How to Use: Marinate clean and cut pieces of 500g mutton for 2 hrs in a mixture of 2 onions ground to fine paste, 1 tsp ginger-garlic paste, 4 tbsp strained curd and salt. Heat 4 tbsp oil and fry 2 sliced onions till crisp. Add marinated meat and 3 tsp Everest Meat masala. Stir for 5 min. Add two cups water. Pressure cook for 10 min. Remove from fire. Serve warm with rice or bread (roti/nan).
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135.00
Everest presents their authentic range of masalas that are blended with a wide variety of handpicked and selected spices that bring a whole new flavour and meaning to your dishes. Rake up your favourite recipes and cuisines by adding this magical blend of Everest masalas. INGREDIENTS: Chilli, Coriander, Cumin, Dry Mango, Cassia Leaf, Black Pepper, Cassia, Clove, Turmeric, Dry Ginger, Star anise, Fennel , Black Cardamom and Common Salt. How to Use: In 2 tbsp oil, shallow fry 2 tsp garlic paste and 2 chopped onions till soft. Add 2 chopped tomatoes, 1 tbsp Everest Pav Bhaji Masala, Chilli powder and salt to taste. Roast. Add 500 gm boiled vegetables like potatoes, green peas, cauliflower, capsicum. Mash and cook for 2-3 min. Add a slab of butter and sprinkle chopped coriander leaves. Serve with hot buttered Pav (Bread) and chopped raw onions sprinked with lemon.
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245.00
Everest presents their authentic range of masalas that are blended with a wide variety of handpicked and selected spices that bring a whole new flavour and meaning to your dishes. Rake up your favourite recipes and cuisines by adding this magical blend of Everest masalas. INGREDIENTS: Coriander, Cumin, Cassia leaf, Black Pepper, Cassia, Chilli, Green cardamom, clove, black cardamom, caraway, Mace, Nutmeg and Turmeric. How to Use: Par boil 250g basmati rice. In 3 tbsp oil, fry 3sliced onion, 1 tsp each ginger -garlic paste. Add puree of 2 tomatoes, chilli and turmeric powder. Cook till oil seperates. Add 1/2 cup curd and 1 n half tbsp Everest Shahi Biryani masala. Roast. Add 1 n half cup cooked vegetables like green peas, cauliflower, carrots and salt to taste. Grease bowl, spread half the rice, add vegetables, spread remaining rice. Pour 2 tbsp ghee and 1/2 cup milk. Cover and heat for 15 min on low flame. Serve hot with raita.salad.
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125.00
Everest presents their authentic range of masalas that are blended with a wide variety of handpicked and selected spices that bring a whole new flavour and meaning to your dishes. Rake up your favourite recipes and cuisines by adding this magical blend of Everest masalas. INGREDIENTS: Coriander, Chilli, Bengal gram, Black gram, Pigeon Pea, Cumin, Rice, Fenugreek, Common Salt, Curry Leaf, Tamarind, Turmeric, Cassia, Asafoetida and Malic acid How to Use: Cook 100 gm pigeon peas (Tovar/Arhar Dal) for 30 min. Biol it with pieces of drumstick, brinjal, pumpkin and onions. Add 2 tbsp of thick tamarind juice, Chilli powder and salt to taste. Add 1 heaped tbsp of Everest Sambhar Masala. For the Baghar/Taka, heat 2 tsp oil, add 1 red chilli, 1/4 tsp fenugreek, 1/2 tsp mustard seed, 2 springs of curry leaves and a pinch of asafoetida. Add Baghar/Tadka to the mixture. Boil for 2 min. Serve hot with dosas.idlis/appams for authentic flavour.
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90.00
Everest Masala Tea is ready from accepted ingredients and spices to savor even the most mundane cup of tea. This pepper and ginger based merge gives a very unusual twist to the taste of tea. INGREDIENTS: Black Cardamom, Black Pepper, cardamom, Cassia, cassia leaf, Clove, Dry Ginger, Turmeric. How to Use: Add 1/2 tsp of Everest Tea Masala to 2 cups of tea while you boil water to make tea.
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72.00
Everest presents their authentic range of masalas that are blended with a wide variety of handpicked and selected spices that bring a whole new flavour and meaning to your dishes. Rake up your favourite recipes and cuisines by adding this magical blend of Everest masalas. INGREDIENTS: Coriander, Chilli, Cumin, Pigeon pea, Cassia leaf, Cassia, Clove, Garlic, Common salt, Black Pepper, Dry Ginger, Mustard, Black Cardamom, Turmeric, Star anise, Nutmeg and Asafoetida How to Use: With a sharp knife, make fine slits pn pieces of chicken legs and breast (1 Kg). Apply lime and salt. Keep for 15 min. Mix 2 tsp ginger-garlic paste, 4 tsp Everest Tandoori Chicken masala, 6 tbsp thick strained curd and salt. Marinate cut chicken in this mixture for at least 2 hrs. Apply 2 tsp melted butter on the chicken pieces and roast till well done.
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220.00
Everest presents their authentic range of masalas that are blended with a wide variety of handpicked and selected spices that bring a whole new flavour and meaning to your dishes. Rake up your favourite recipes and cuisines by adding this magical blend of Everest masalas. INGREDIENTS: Coriander, Cumin, Chilli, Turmeric, Black Pepper, Garlic, Dry Ginger, Mace, Green Cardamom, Bengal gram, Black gram, Nutmeg, Genugreek, Cassia, Clove, Caraway, Star anise, Dry fenugreek leaf, Common salt, Asafoetida, Mustard and Black cardamom. How to Use: In 1 tbsp oil light fry 1chopped onion, 2 green chillies, 2 cloves of garlic, 5 cashewnuts, 1 tbsp poppy seeds, 1 tsp cumin, 1 tsp kasuri methi and 1 inch ginger. Add 1/2 cup water. Keep for 30 min & grind to fine paste. Fry paste in 3 tbsp ghee for 3 mins. Add 2 pureed tomatoes, 1 tsp chilli powder, 1/2 tsp turmeric powder & 2 tsp Everest Kitchen King masala. Add 1 cup boiled green peas. cook till ghee seperates. Add 1/2 cup water & 250 g fried paneer. Cook for 5 min. Serve hot.
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45.00
- It is a namkeen
- Net weight: 250 grams
- This pack of healthy snacks is prepared from pure ingredients and has a shelf life of 3 months
44.00
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