Pooja Food Products

Balotra, BARMER, Rajasthan

Turmeric is a spice of ceramic and woody test. The Turmeric is used in food for colour and fragrance. It boosts digestion power. It has capacity to refine the blood. Turmeric grown in Kerala, Maharashtra, Tamilnadu in India. Turmeric of Eroad, Sangli and Nizamabad is world famous. Rajapuri is the famous quality of Turmeric.

1) Cleaning:when Turmeric comes from market into factory farms soil, stones, stalk, pebbles included with Turmeric.

Before grinding its necessary to out all these. That way labor clean Turmeric and extract all the waste material from it.

After clean the Turmeric we send it to grind.

2) Grinding:

After cleaning we grind the root into a fine powder using pulverizer. A Chalna before the pulverizer for remove rest dust.

We have grinding machine is base on Low Grinding Technology.

By this quality of spices is stand as it is.

3) Filtering:

After grinding the turmeric is filter by women.

Because during the grinding those turmeric live big are turn separate. And customers get persistently fine turmeric.

For this machinery strain is not so trustable.

4) Packaging:

After ready the Turmeric we pack it in three layer pouch and cloth sac.

Despite the three layer pouch Turmeric does not defective till long time and does not to fall black.

Packagings do in clean and hygienic atmosphere by modern machinery.

Garam Masal is one of the most important spice among mixed spices. It is used to make food strong and good fragrance and also for pungent. It should be used at the last moment of cooking food then it may provide good fragrance and taste. It is a mixture of black peeper, clove, ginger, nutmeg etc. It is mostly used in north India.

Ingredients for Garam Masala Powder:

Black Pepper, Clove, Caraway , Cumin, Dry Ginger, Black Cardamom, Cinnamon, Bay leaf, Long Pepper , Mace, Nutmeg, Star Anise.

How to make Garam Masala Powder:

First we clean all spices. After we fry all spices except cardamom until the spices give off the aroma. When the spices cool we include nutmeg, mace and cardamom. And then we grind all the spices in low grinding technology. Then send it to packing after filtering.

80% People in India demand for tea in the morning. Tea brings energy and activeness in body. That tea has made batter by Tea masala. It is a mixture of black peeper, clove, ginger , holi basi, cinnamon etc. It makes our tea strong and fragrant and test is also good. Indians have a special liking spicy tea. It gives more joy in winter.

Ingredients for Tea Masala Powder:-

Black Pepper, Clove, Dry Ginger, Cardamom, Cinnamon, Mace, Nutmeg, Holi basil.

How to make Tea Masala Powder:-

First we clean all spices. After we fry all spices except cardamom until the spices give off the aroma. When the spices cool we include nutmeg, mace and cardamom. And then we grind all the spices in low grinding technology. Then send it to packing after filtering.

Chhola Chana is the most popular variety in India. It is served in marriage, celebrations and festivals in different-different ways. Tasty, spicy and fragrant curry can be prepared of chhola chana by using Marudhar Chhola Chana Masala. It is a perfect mixture of 12 spices. It is more popular in north India.

Ingredients for Chhola Chana Masala Powder:-

Black Pepper, Clove, Caraway , Cumin, Black Cardamom, Red Chilli Powder, Coriander, Kachari, Pomegranate Seeds, Black Salt and Salt.

How to make Chhola Chana Masala Powder:-

First we clean all spices. After we fry all spices except cardamom until the spices give off the aroma. When the spices cool we include cardamom. And then we grind all the spices in low grinding technology. Then send it to packing after filtering.

Matan Masal is a mixture of 15 spices including black peeper, cardamom, clove and coriander. It is necessary for non vegetarian. Its little use on last time makes the food more tasty and fragrant on preparation of any type of non veg. food.

Ingredients for Matan Masala :-

Black Pepper, Clove, Caraway, Cumin, Dry Ginger, Black Cardamom, Cinnamon, Bay leaf, Long Pepper, Coriander, Mustard, Fennel Seeds, Red Chilli Powder, Turmeric Powder, garlic, Salt.

How to make Matan Masala :-

First we clean all spices. After we fry all spices except cardamom, chilli, turmeric, coriander and salt until the spices give off the aroma. When the spices cool we include rest spices. And then we grind all the spices in low grinding technology. Then send it to packing after filtering.

It has been tradition in India to eat food with prepared pickle other than vegetable from generations. Pickle which is made ones can be used for several months. Pickle is made up several things. Mainly it is made of unripe mango, gunda, ker, lemon and chilli. The Indians prepare the mixture of 8 to 10 spices to prepare pickle. Marudhar Pickle Masala makes the best mixture of those 10 spices available to you. You can use your delicious pickle by using it for long time.

Ingredients for Pickle Masala:-

Fennel Seeds, Mustard Pulses, Fenugreek Pulses, Red Chilli, Salt, Turmeric, Dry Mango, Asafoetida, Nigella Seeds.

How to make Pickle Masala:-

First we clean all spices. Then mash fennel seeds and mix all the spices. After mixing add little mustard oil and mix again. Then send it to packing.

Dry Mango is dry format of the king of fruits mango. Marudhar Masala makes available you it as powder form. Its taste is sour and sweet. It is used as a sour taste in food. It is used in salad, drinks and fruits too.