SINCE 1973
VICHARE MASALA
Traditional Taste Of Indian Cuisine

Panjabi dishes are regular meal for every Indian when they are eating out with family. We have Special rang of spices for Panjabi food lovers. Panjabi food is famous for its strong taste and texture we take care of all this small things while making the spices.

BIRYANI PULAV

1 teacup uncooked rice, 275 grams cauliflower (cut into big pieces), 175 grams green peas, 225 grams small potatoes (whole), 2 sticks cinnamon, 2 chopped onions, 2 cloves, 2 bay leaves, 2 tbsp ghee, Salt to taste.

To be ground into a paste:
1 big bunch fresh coriander, 6 green chillies, 1 piece ginger 10 cloves of garlic.

  1. Heat the ghee in a vessel and fry the onions for a minute.

  2. Add the paste and fry for atleast 3 to 4 minutes.

  3. Add the cinnamon, cloves, cardamoms and bay leaves and fry for one minute.

  4. Add the rice, vegetables, salt and VICHARE BIRYANI PULAV MASALA with enough water to cook.

  5. Cover and cook slowly until the water is absorbed and the vegetables are cooked.

  6. Serve with kadhi (curry) or curds.

PANEER MATTAR

Oil 1 tbsp, Onion 1, Green Chillies 2, Garlic 2 cloves, Cashewnuts 5, Poppy Seeds 1 tbsp, Cumin Seeds 1 tsp, VICHARE Kasuri Methi 1 tsp, Ginger 1 piece, Ghee 3 tbsps, Tomatoes 2, VICHARE Chilli Powder 1 tsp, VICHARE Turmeric Powder ½ tsp, VICHARE Kitchen King Masala 2 tsps, Green Peas 1 cup, Paneer 250 gms.

  1. Lightly fry chopped onion, green chillies, garlic, cashewnuts, poppy seeds, cumin, Everest Kasuri Methi & ginger in oil.
  2. Add ½ cup water. Keep aside for 30 mins, then grind to a fine paste. Fry paste in ghee for 3 mins.
  3. Add pureed tomatoes, chilli powder, turmeric powder & Everest Kitchen King Masala. Mix in boiled green peas. Cook till ghee separates.
  4. Add ½ cup water & fried paneer.
  5. Cook for 5 mins.
  6. Serve with kadhi (curry) or curds.

CHHOLE

Kabuli Channa (White Chickpeas) 100 gms, Oil 3 tbsps, Onions 2, VICHARE Coriander Powder 1 tsp, VICHARE Chilli Powder 1 tsp, VICHARE Chhole Masala 1 tbsp, Tomato 1, Green Chillies 3, Ginger ½ piece, Salt to taste, VICHARE Chat Masala ½ tsp, VICHARE Kasuri Methi ½ tsp.

  1. Soak Kabuli Channa (White Chickpeas) overnight.
  2. Cook and keep aside. Heat oil, fry chopped onions till golden brown.
  3. Add coriander and chilli powders, VICHARE Chhole Masala and fry for 3 mins on a low flame. Mix in chopped tomato, slit green chillies and finely sliced ginger.
  4. Add boiled chhole, salt and cook for 5 mins.
  5. For added flavour, add VICHARE Chat Masala and VICHARE Kasuri Methi.

ALOO CHHOLE

Kabuli Channa (White Chickpeas) 200 gms, Oil 5 tbsps, Cumin Seeds 1 tsp, Bay Leaf 1, Ginger-garlic paste ½ tsp, Onion 1, Tomato 100 gms, VICHARE Chilli Powder 1 tsp, VICHARE Coriander Powder 1 tsp, VICHARE Turmeric Powder ½ tsp, VICHARE Chhole Masala 1½ tbsp, Potatoes 2, Anardana powder ½ tsp, Coriander Leaves, Lime, Green Chillies.

  1. Soak Kabuli Channa (White Chickpeas) overnight, wash and pressure cook it in 4 cups of water till soft. Drain.
  2. Heat oil, add cumin seeds, bay leaf, ginger-garlic paste and onion (ground to a paste).
  3. Fry till onion is brown, then add minced tomato. Cook till oil separates.
  4. Add VICHARE Chilli, Turmeric, Coriander powders and Chhole Masala. After 2 mins, mix in the drained Kabuli Channa and diced potatoes.
  5. Cook nicely till Kabuli Channa/potatoes are well mixed with masala. Add the drained water from the Kabuli Channa, salt and Anardana powder, cover and cook on a medium flame for 15 mins.
  6. Garnish with coriander leaves, lime and green chillies and serve.