Chat Masala – 100gmChat Masala – 100gm
Pamper your favourite dishes like waffers, sandwiches, fruit chat, salad, dahi vadas, cutlets, paneer tikka, samosas, fried cashewnuts – almonds, pizzas, burgers, and all roasted delicacies with DPS chat masala the dishes will be relishing, savoury and highly enjoyable.
Chicken Masala – 100gmChicken Masala – 100gm
Heat oil/ Ghee in a pan. Add 250gms onion, 100gms tomato, 1 cup yogurt and 50gms ginger & Garlic paste in pan and fry till it brown, clean 1kg chicken carefully. Ad chicken pieces in pan and stir it. Add DPS chicken masala & Salt to taste. Cover the pan until chicken is tender. Serve it with green corinder.
Garam Masala – 100gmGaram Masala – 100gm
DPS Garam Masala is blend of aromatic spices mainly used for flavouring north Indian dishes. Garam masala is a special formulation of chosen Indian spices blended in just the right proportion to add flavour and aroma to all your vegetarian and non. Vegetarian dishes.
It should be consumed only after cooking at least 60°c for three minutes prior to serving
Instant Chana Masala – 100gmInstant Chana Masala – 100gm
D P S Instant Chana Masala Is totaly FAT free. No Ghee, No Oil, No Salt, No Mirchi, No Tomato ,No Onion, No Ginger, No Garlic. NO NEED TO ADD OTHER SPICES.
Ready to mix
Instant Nutri Masala (Pack of 2) – 100gmInstant Nutri Masala (Pack of 2) – 100gm
Boil 250gms soya wadi, heat oil/ Ghee in a pan add onion, ginger, capsicum. Add 2 bowles curd or boiled spinach paste on it. Add boiled soya wadi and then add 50gms DPS instant nutri-soya masala.
Note:- no need to add tomato, salt, chilli powder or any spices.
Instant Parantha Masala – 100gmInstant Parantha Masala – 100gm
Parantha Masala: Aloo Tandoori Kulcha or Aloo Parantha, take 200gms of potatoes, 3 onions, 4-5 green chilli, green coriander and 25gms of DPS PARANTHA MASALA to make a stuffing. Add this stuffing in the parantha’s to make tasty aloo parantha or kulcha. Serve hot with Butter, Curd and pickle.
NO MORE SPICES OR SALT TO BE ADDED.
THIS CAN BE USED TO ANY TYPE OF PARANTHA’S OR KULCHA.
Rajmah Masala – 100gmRajmah Masala – 100gm
Boil 250gms red kidney beans. Heat 50gms ghee or cooking oil in a pan. Add chopped 100gms onion , 150gms tomato , and fry it till brown . Add 20gms dps Rajmah Masala and salt as per your taste and transfer boiled beans with water and stir . Let it simmer for 10 minutes on low flame . After some time transfer in service plate and serve .
Sambar Masala – 100gmSambar Masala – 100gm
Sambar Masala : Pressure cook 250gms Arhar Dal. Dip 25gms tamarind in warm water for extract pulp. Sieve in separate pan heat 50gm ghre/cooking oil & Fry 1 tsp. mustard seeds add 4-5 curry leaves. Then fry 125gms chopped onion till brown, add 250gms, assorted vegitable pieces like Brinjals, drum sticks, morrow, peas, carrots etc. 4 tsp. D.P.S Sambar Masala & salt according to taste. Transfer cooked dal along with water to the vegetables, add the tamarind extract. Cover & Simmer till the vegetables are tender.