Our Products
We offer the best product range of rajwadi garam masala, Biryani Pulav Masala, Pav Bhaji Masala, Chhole Masala and Kitchen King Masala.
Cook the vegetable with usual masala.
Add MAJITHIA RAJWADI GARAM MASALA as per the requirement.
Cook the vegetable on low flame for 3 minutes.
Stir it and cook for 5 minutes with closed lid MAJITHIA RAJWADI GARAM MASALA gives great taste when added in patra, Samosa, Usal, Dal, Kachori, Sahi Vada, Vegeetable, Vada etc.
RECIPE :
Boil 300 gms basmati rice.
Fry 4 sliced onions 1 tsp each of garlic & ginger paste in 3 tbsp of oil in a pan.
Add puree of 3 tomatoes along with 1 tsp each of turmeric & Chilly powder . Cook till oil separates.
Add 1/2 cup curd & 2 tbsp of MAJITHIA BIRYANI/PULAV MASALA. Add 300 gms boiled vegetables (cauliflower , green peas, carrot) & salt to taste. Mix all this with par boiled rice in a greased bowl.
Add 2 tbsp pure ghee & 1/2 milk to it. Mix well. Cover & Cook For about 20 minutes on a low flame.
Your Biryani is ready. Serve hot with raita.
| Pack Size | Packing | Master Packing | Master Case | Master Case Dimension(L X W X H) | Gross Weight of Case(In Kgs) |
|---|---|---|---|---|---|
| 15g | Box | 15g X 10 X 36 | 360 | 16” X 17” X 16” | 10.00 |
| 50g | Box | 50g X 10 X 12 | 120 | 18” X 13.75” X 9.5" | 8.50 |
| 100g | Box | 100g X 10 X 12 | 120 | 13.25” X 20.5” X 11.5" | 15.80 |
| 1Kg | Jar | 1Kg X 12 | 12 | 21.63” X 16.5” X 8.38" | 14.80 |
Fry 2 chopped onions.
2 tsp garlic paste in 2 tbsp oil till golden brown.
Add 3 chopped tomatoes, 1 tbsp MAJITHIA PAVBHAJI MASALA, chilly powder & salt according to taste & roast well.
Add 500 g, boiled vegetable like cauliflower, potatoes, green peas, capsicum. Cook & mash for 3-5 mins. Garnish with butter & coriander leaves, Serve hot with PAV & SALAD.
| Pack Size | Packing | Master Packing | Master Case | Master Case Dimension(L X W X H) | Gross Weight of Case(In Kgs) |
|---|---|---|---|---|---|
| 15g | Box | 15g X 10 X 36 | 360 | 16” X 17” X 16” | 10.00 |
| 50g | Box | 50g X 10 X 12 | 120 | 18” X 13.75” X 9.5" | 8.50 |
| 100g | Box | 100g X 10 X 12 | 120 | 13.25” X 20.5” X 11.5" | 15.80 |
| 1Kg | Jar | 1Kg X 12 | 12 | 21.63” X 16.5” X 8.38" | 14.80 |
Soak 250 gms. Kabuli chana overnight.
Cook and Keep aside. Grind together 3 onions, 3 tomatoes, 8-10 black pepper , 10-12 mint leaves, 5-6 cloves & tsp khus khus till it becomes a thick paste.
Heat 2 tbsp oil in a pan. Saute the above paste on a low flame for 2 minutes.
Now Add boiled kabuli chana along with left water . Add 1 tsp chilli powder, tsp turmeric powder, 2 tsp MAJITHIA CHHOLE MASALA & salt to taste.
Allow to cook on a low flame for 10 minutes.
Our chhole is now ready. Serve with bhature & raita.
Fry 1 chopped onion, 2 green chilies, 4 cloves of garlic, 5 cashew-nuts.
1 tsp poppy seeds, 1 tsp cumin, 1 tsp Kasuri Methi & 1 inch ginger in 1 tbsp oil. Add cup water & grind to fine paste.
Fry above paste in 3 tbsp ghee for 3 mins. Add 2 pureed tomatoes, 1 tsp chili power , 1 tsp MAJITHIA KITCHEN KING MASALA, cook till ghee separates.
Add 1 cup boiled mutter, 250 gms fried paneer and 1 cup water. Add salt to test.
Cook for few minutes. Serve hot with roti or naan.
| Pack Size | Packing | Master Packing | Master Case | Master Case Dimension(L X W X H) | Gross Weight of Case(In Kgs) |
|---|---|---|---|---|---|
| 15g | Box | 15g X 10 X 36 | 360 | 16” X 17” X 16” | 10.00 |
| 50g | Box | 50g X 10 X 12 | 120 | 18” X 13.75” X 9.5" | 8.50 |
| 100g | Box | 100g X 10 X 12 | 120 | 13.25” X 20.5” X 11.5" | 15.80 |
| 500g | Jar | 500Kg X 20 | 20 | 22.5” X 16.5” X 7.5" | 12.25 |
| 1Kg | Jar | 1Kg X 12 | 12 | 21.63” X 16.5” X 8.38" | 14.80 |
| 5Kg | Laminated Woven Bag | 5Kg X 6 | 6 | 26” X 20” X 6" | 30.50 |
Boil 100 gms tur dal, 1 sp.chana dal with 2 onion & 2 tomatoes in a pressure cooker.
Heat 2 tbsp of oil in a pan, Ad 1/2 tsp mustard, 1/2 tsp cumin, 1/4 tsp fenugreek seeds, 2 springs curry leaves, red chili, a pinch of adafoetida & saute.
Add pieces of potatoes, pumpkins, onions, brinjal, drumsticks in the same pan & cook it for 20 minutes.
Mix the cooked dal with the remaining water in it Add 2 tbsp of MAJITHIA SAMBHAR MASALA along with red chili powder & salt to taste.
Cook further for about 5-7 minutes on a low flame.
The Sambhar is now ready . Serve with idli, vada, dosa or rice.
FOR ALOO CHAT.
Boil 4 large potatoes in salted water, peel & cut into large cubes.
Heat 4 tbsp oil in a pan & saute the Potatoes cubes till they turn golden brown. Drain on absorbent paper & Place in a dish.
Top the cubes with 4 tbsp green chutney , 1/2 cup khajur imli`s chutney , 1 cup fresh curd (Beaten), 1 thsp of MAJITHIA CHAT MASALA & 1/4 tsp chilly powder & salt to taste.
Garnish With 1/2 Cup grated White mooli.
Our chat is now ready . Serve hot.
MAJITHIA CHAT MASALA can also be sprinkled on dahi, veg. salads, fruit juices, chips, sandwiches & every dish you desire for that chatpattaa taste.
