It is poopularly mainly in the punjab region of northern-India, and also notably in the regions of Gujrat. In Gujrat and Rajasthan areas, it is commonly cooked dry with tangy spices. In India, it is often eaten with a type of fried bread and is known as chole bhature. Bangar Chole Masala is a blend of pure spices evenly balanced for taste and flavour of chole made from chickpeas.

USAGE :Used in mostly variety preparations involving chickpeas. Served hot with rotis or fluffy bhaturas.

Ingredients :Black pepper, Black salt, Cassia, Cardamom, Cassia Leaf, Chilli, Asafoetida, Bishops , Black Cardamom, Clove, Coriander, Cardamom seeds, Cumin, Dry Mango, Dry Ginger, Kachri, Mace, Mint Leaf, Fennel, Mustard, Pomgranate Seeds, Nutmeg, Tamarind, Turmeric & Common Salt.

Receipe :Wash and soak 150 gms chickpeas(Kabuli chana) in enough water overnight. Add enough amount of water as the chickpeas increase in size after soaking it. In a pressure cooker add the chickpeas, enough water, salt and pressure cook for 5-6 whistles. The chickpeas should be soft when you mash it with a spoon.

In a pan, add 1tbsp oil. Once the oil becomes hot, add 2 chopped onions. Fry till they become transparent. Now add 1 tsp ginger paste. Once the raw smell of the ginger disappears, then add 3 chopped tomatoes. Add a little salt so that the tomatoes gets cooked fast. Add Bangar Chole Masala to the onion-ginger-tomato mixture. Now add the boiled chickpeas with a little quantity of its broth. You can add more broth if you want more gravy. Check the salt first as the while boiling the chickpeas we added salt and we are using the same broth. Simmer for 5-7 minutes. Garnish with chopped onions and Coriander leaves.

Chaat Masalais a spice mix having sweet and sour taste. It gives that tangy taste to salads, sandwiches, fresh fruits, finger chips fast food snacks etc. Bangar Chaat Masala is a perfect racy blend having finest combination spices to give a sweet, sour and tangy taste. Just sprinkle and enjoy the finger licking exciting taste.

USAGE :To sprinkle on Salads, Sandwiches, fresh frits, finger chips, dahi wada, wafers, and fast food snacks.

Ingredients :Coriander, Cumin, Nutmeg, Kachri, Mint leaf, Pepper long, Pomegranate seeds, Black Salt, Rock Salt, Malic Acid, Dry Ginger, Dry Mango, Black Pepper, Asafoetida, Bishops , Caraway, Clove & Chilli.

Receipe :Cut and and peel 4 potatoes into thick fingers. Heat oil on medium flame and deep fry the potato fingers till they are golden brown and cooked. Drain on absorbent paper. Add the potatoes to 2 finely chopped green chillies and coriander, add 1 tbsp Bangar Chaat Masala, mix well and keep aside. Head 2 tbsp mustard oil in a pan add a pinch of asafoetida and stir for 10 sec. add 1 cup chopped capsicum and saute for 2-3 min. add the potato mixture and toss gently for 2-3 minutes. Serve hot.

Sambhar, a traditional dish of South India. Sambhar is usually served with stamed rice. Sambhar with rice is oue of the main courses of both formal and everyday south indian cuisine. Bangar Sambhar Masala is an ideal for distinct style of sambhar.

USAGE :Each state in South India prepares it with a typical variation, adapted to its taste and environment. This blend of Bangar Sambhar Masala is suited to most of various sambhar preparations.

Ingredients :Coriander, Cumin, Curry leaf, Fenugreek, Asafoetida, Black Gram, Bengal Gram, Cinnamon, Chilli, Salt, Pigeon pea, Tamarind, Rice & Turmeric.

Receipe :Soak 1/2 lime sized ball tamarind in 1 cup water for 20 minutes. Squeeze it out, adding water little to prepare 1 cup of juice. Wash and clean 1 cup toor dal (red lentils). Boil 2 cups of water and add the dal, 1/2 tsp turmeric powder and 1 tsp oil. As the dal boils, skim off the foam and discard. Boil until the dal is soft and then mash it coarsely. If needed add more water as it is boiling but do not let it get too watery. In a seperate pan heat to medium and pour in 1 tsp oil.

Once the oil is hot, add 5 small dry red chillies, 1/2 tsp mustard seeds, 1/2 tsp fenugreek seeds & 6-8 curry leaves and saute for 2 minutes. Add 1 chopped onion and brown lightly. Add the tamarind extract and let boil lightly until the onions are cooked. Add this mixture to the dal with 1/4 asafoetida, 1 tomato (cutted in pieces), and vegetable of choice (beans, chopped carrot etc.) and 2 tbsp Bangar Sambhar Masala. Allow this to boil for 5-10 minutes and remove from the heat. Garnish with chopped coriander leaves.

Stir the vegetable on a low flame for 3 minutes. Keep covered for 5 minutes, so that the vegetable holds on the flavour and aroma of Bangar Garam Masala. In a few minutes the delicious vegetable is ready to eat.

Pavbhaji is a fast food dish native to Maharshtra and is most popular in Mumbai. Pavbhaji cosists of Bhaji (a thick potato, tomato, cauliflower, green peas, capsicum based curry) garnished with coriander, chopped onion and buttered baked pav. The origin of this is traced to the heyday of the textile mills in Mumbai. A vendor created this dish using items or parts of other dishes available on menu. Initially it remained the food of the mill-workers.With time the dish found its wa into restaurants and spread over other parts of the city. Such is the popularity of this dish. Easy to cook this has gain popularity as a snack.

USAGE :In Pavbhaji and also in other mashed and crushed veg. dishes that uses potatoes, tomatoes or capsicums

Ingredients :Coriander, Cumin, Cassia, Cassia Leaf, Chill, Fennel, Turmeric, Clove, Anistar, Black pepper, Black Cardamom, Dry Ginger, Dry Mango & Common salt.

Receipe :Heat butter in a pan and add 2tsp finely chopped garlic and 2tsp finely chopped ginger. Fry until garlic turns slightly brown. Add 2 finely chopped onions and fry until transparent. Add 3 finely chopped tomatoes and 1 finely chopped capsicum and fry for 2 minutes. Add vegetables (2 boiled and mashed potatoes, 1cup boiled french beans, 1cup boiled carrots, 1cup green peas). Add 2 tbsp Bangar Pav Bhaji Masala and salt (can also add red chilli powder for extra redness) and to taste and some water. Bring to boil. Remove from flame add coriander and butter. For PAV's - Slit pavs horizontally leaving one edge. Apply butter as desired and roast open on a griddle till hot and soft with the surface crisp on both sides. Serve hot with bhaji, a piece of lemon and finely chopped onion.

It is poopularly mainly in the punjab region of northern-India, and also notably in the regions of Gujrat. In Gujrat and Rajasthan areas, it is commonly cooked dry with tangy spices. In India, it is often eaten with a type of fried bread and is known as chole bhature. Bangar Chole Masala is a blend of pure spices evenly balanced for taste and flavour of chole made from chickpeas.

USAGE :Used in mostly variety preparations involving chickpeas. Served hot with rotis or fluffy bhaturas.

Ingredients :Black pepper, Black salt, Cassia, Cardamom, Cassia Leaf, Chilli, Asafoetida, Bishops , Black Cardamom, Clove, Coriander, Cardamom seeds, Cumin, Dry Mango, Dry Ginger, Kachri, Mace, Mint Leaf, Fennel, Mustard, Pomgranate Seeds, Nutmeg, Tamarind, Turmeric & Common Salt.

Receipe :Wash and soak 150 gms chickpeas(Kabuli chana) in enough water overnight. Add enough amount of water as the chickpeas increase in size after soaking it. In a pressure cooker add the chickpeas, enough water, salt and pressure cook for 5-6 whistles. The chickpeas should be soft when you mash it with a spoon.

In a pan, add 1tbsp oil. Once the oil becomes hot, add 2 chopped onions. Fry till they become transparent. Now add 1 tsp ginger paste. Once the raw smell of the ginger disappears, then add 3 chopped tomatoes. Add a little salt so that the tomatoes gets cooked fast. Add Bangar Chole Masala to the onion-ginger-tomato mixture. Now add the boiled chickpeas with a little quantity of its broth. You can add more broth if you want more gravy. Check the salt first as the while boiling the chickpeas we added salt and we are using the same broth. Simmer for 5-7 minutes. Garnish with chopped onions and Coriander leaves.

Chaat Masalais a spice mix having sweet and sour taste. It gives that tangy taste to salads, sandwiches, fresh fruits, finger chips fast food snacks etc. Bangar Chaat Masala is a perfect racy blend having finest combination spices to give a sweet, sour and tangy taste. Just sprinkle and enjoy the finger licking exciting taste.

USAGE :To sprinkle on Salads, Sandwiches, fresh frits, finger chips, dahi wada, wafers, and fast food snacks.

Ingredients :Coriander, Cumin, Nutmeg, Kachri, Mint leaf, Pepper long, Pomegranate seeds, Black Salt, Rock Salt, Malic Acid, Dry Ginger, Dry Mango, Black Pepper, Asafoetida, Bishops , Caraway, Clove & Chilli.

Receipe :Cut and and peel 4 potatoes into thick fingers. Heat oil on medium flame and deep fry the potato fingers till they are golden brown and cooked. Drain on absorbent paper. Add the potatoes to 2 finely chopped green chillies and coriander, add 1 tbsp Bangar Chaat Masala, mix well and keep aside. Head 2 tbsp mustard oil in a pan add a pinch of asafoetida and stir for 10 sec. add 1 cup chopped capsicum and saute for 2-3 min. add the potato mixture and toss gently for 2-3 minutes. Serve hot.

Sambhar, a traditional dish of South India. Sambhar is usually served with stamed rice. Sambhar with rice is oue of the main courses of both formal and everyday south indian cuisine. Bangar Sambhar Masala is an ideal for distinct style of sambhar.

USAGE :Each state in South India prepares it with a typical variation, adapted to its taste and environment. This blend of Bangar Sambhar Masala is suited to most of various sambhar preparations.

Ingredients :Coriander, Cumin, Curry leaf, Fenugreek, Asafoetida, Black Gram, Bengal Gram, Cinnamon, Chilli, Salt, Pigeon pea, Tamarind, Rice & Turmeric.

Receipe :Soak 1/2 lime sized ball tamarind in 1 cup water for 20 minutes. Squeeze it out, adding water little to prepare 1 cup of juice. Wash and clean 1 cup toor dal (red lentils). Boil 2 cups of water and add the dal, 1/2 tsp turmeric powder and 1 tsp oil. As the dal boils, skim off the foam and discard. Boil until the dal is soft and then mash it coarsely. If needed add more water as it is boiling but do not let it get too watery. In a seperate pan heat to medium and pour in 1 tsp oil.

Once the oil is hot, add 5 small dry red chillies, 1/2 tsp mustard seeds, 1/2 tsp fenugreek seeds & 6-8 curry leaves and saute for 2 minutes. Add 1 chopped onion and brown lightly. Add the tamarind extract and let boil lightly until the onions are cooked. Add this mixture to the dal with 1/4 asafoetida, 1 tomato (cutted in pieces), and vegetable of choice (beans, chopped carrot etc.) and 2 tbsp Bangar Sambhar Masala. Allow this to boil for 5-10 minutes and remove from the heat. Garnish with chopped coriander leaves.

Stir the vegetable on a low flame for 3 minutes. Keep covered for 5 minutes, so that the vegetable holds on the flavour and aroma of Bangar Garam Masala. In a few minutes the delicious vegetable is ready to eat.

Pavbhaji is a fast food dish native to Maharshtra and is most popular in Mumbai. Pavbhaji cosists of Bhaji (a thick potato, tomato, cauliflower, green peas, capsicum based curry) garnished with coriander, chopped onion and buttered baked pav. The origin of this is traced to the heyday of the textile mills in Mumbai. A vendor created this dish using items or parts of other dishes available on menu. Initially it remained the food of the mill-workers.With time the dish found its wa into restaurants and spread over other parts of the city. Such is the popularity of this dish. Easy to cook this has gain popularity as a snack.

USAGE :In Pavbhaji and also in other mashed and crushed veg. dishes that uses potatoes, tomatoes or capsicums

Ingredients :Coriander, Cumin, Cassia, Cassia Leaf, Chill, Fennel, Turmeric, Clove, Anistar, Black pepper, Black Cardamom, Dry Ginger, Dry Mango & Common salt.

Receipe :Heat butter in a pan and add 2tsp finely chopped garlic and 2tsp finely chopped ginger. Fry until garlic turns slightly brown. Add 2 finely chopped onions and fry until transparent. Add 3 finely chopped tomatoes and 1 finely chopped capsicum and fry for 2 minutes. Add vegetables (2 boiled and mashed potatoes, 1cup boiled french beans, 1cup boiled carrots, 1cup green peas). Add 2 tbsp Bangar Pav Bhaji Masala and salt (can also add red chilli powder for extra redness) and to taste and some water. Bring to boil. Remove from flame add coriander and butter. For PAV's - Slit pavs horizontally leaving one edge. Apply butter as desired and roast open on a griddle till hot and soft with the surface crisp on both sides. Serve hot with bhaji, a piece of lemon and finely chopped onion.