pcm masala product
PCM spices are sourced from the places having the origins of the spices. They are cleaned and blended under hygienic conditions and packed in such a way that maintains the quality and freshness of the products.
achar masala
Mango Pickle by achar masala
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1. Heat oil in a pan at medium heat; add the mustard seeds. add the cumin seeds, fenugreek seeds and the curry leaves; sauté for a few seconds
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2. Pour the chopped tomatoes into the pan, Simmer the mixture for about 10-15 minutes with infrequent stirring.
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3. After about 15 minutes, add Achaar masala.
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4. Uncover the pan; allow the tomato pickle to simmer until all the water evaporates and the oil starts oozing out from the pickle. The pickle at this stage would have attained a thick consistency.
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5. Transfer the Spicy Tomato Pickle Recipe into a glass jar and store refrigerated for a few days. Serve this spicy tomato pickle as a spread or as garnish.
Jaljeera Powder
Jaljeera recipe
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1.To bring a tangy and cool taste add 1 tsp PCM Jaljeera powder in 1 glass cold water and mix it well
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2. A cool drink in hot summer, can also bring a taste when added to salad, fruit juices, potato chips and many more.
Idli masala
Idli recipe
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1. Mix the idli masala, salt, and yogurt, add water as needed to make a pancake-like batter. Set aside for at least 20 minutes
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2. Add approximately 3/4 cup of water to the pot. Boil it.
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3. Lightly grease idli plates with oil.
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4. The mixture will begin foaming. Immediately begin pouring into the Idli trays. Place the stand into the steaming pot.
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5. Do not overcook idles, as they will lose their softness and dry out.
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6. Cool for just a few minutes before removing each individual idli.
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7. Now take a pan and grease it with oil.
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8. Heat it and add onions in it, and saute till they become light brown
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9. Now add the red chili and turmeric to it and add the idli to it. Serve it with chutney
pudina-chutney
Kachori recipe by pudina-chutney
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1. In ½ cup of fresh water add 1 tsp of Pudina Chutney Powder (Mint)blend to a smooth paste.
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2. The tangy cool tasty pudina chutney (Mint) is ready to serve. Serve it with Paneer-Tikka's, Burger's, Pakoras, Kanchories, Samosa's, Alu Chat, Dhai vada's etc.
Dahi Vada masala
Dahi Vada recipe
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1. Mix contents of pack with 500 ml. water, stir to a smooth batter and set aside for 2 hrs. Deep fry the vadas on medium heat till crispy & golden brown.
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2. Drain excess oil. Soak in water for 10 mins.
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3. Gently press each vadas to drain off excess water & immerse in beaten yogurt for 10 mins..
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4. Garnish with PCM roasted cumin seeds (jeera)Powder, PCM red chilli powder, salt, coriander leaves, tamarind sauce PCM mint chutney & yogurt. Serve cold.
Lahsun Chutney
Lahsun Chutney with sabzi
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1. In ½ cup of fresh water. Add 1tsp of PCM Garlic Chutney Powder (Lahsun). Blend to a smooth paste.
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2. Heat the oil/ghee/butter in a pan, add the Garlic chutney (Lahsun) paste & fry it till a net occurs.
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3. The delicious Garlic Chutney is ready to serve. The PCM Garlic Chutney Powder can also bring a taste when add to vegetable's, dals, Curries etc.
aloo masala
aloo sabzi recipe
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1. The contents of this packet is sufficient to prepare gravy of any 1 kg..
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2. Vegetable Boil and cut 1 kg. Potatoes.
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3. Mix contents of this packet with 500ml water blend it well.
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4. Now fry it with 100ml oil till oil surfaces.
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5. Add boiled Potatoes mix it well and stir it for a minute.
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6. Garnish with coriander leaves & servel hot.
Panipuri
Panipuri by panipuri masala
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1. In hindi water means "Pani". Mix one teaspoon full of PCM pani puri masala in a glass of cold water and stir. A very sumptuous spiced water will be ready for puri.
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2. This masala can be used for pepping up Dahiwada, fruit juice, Raita and salads also. Puri is a fried hollow ball made from wheat flour.
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3. Then the puri is punctured open on one side and stuffed with delicious filling and topped with pani.
chowmein masala
Chowmein recipe
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1. Boil 200 gm noodles in 250 gm of water and strain the noodles with cold water .
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2. Now take 2 onion, 2 tomato, 60 gm Cauli Flower Capsicum and cut in julien cutting take a pen, add 2 tsp oil now put all vegetables and 4 tsp PCM chowmein Masala and fry it, now add boiled noodles and mix it well.
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3. The tasty and delicious chowmein is Ready to eat.
Poha Masala
Poha recipe by Poha Masala
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1. Take 250 gram poha in a colander & wash & drain it. Heat oil in a pan season with mustard, cumin, chilli, curry leaves and onion and fry till translucent
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2. Add turmeric finally add phoa and PCM poha masala and mix gently
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3. Serve hot as light meal.
Dal masala
Dal tadka recipe
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1 Wash and mix the lentils (dals) in a pan.
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2. Pressure-cook with salt, turmeric powder, Bay leaves and water.
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3. To temper the dal. Heat oil fry cumin seeds, red chilli, a pinch of asafetida & add PCM Dal Masala (lentils Masala) for exotic spicy taste and flovour. Now add this to the dal such that this tadka (seasoning) floats on top. Serve hot . Can also bring a spicy delicious taste when add to all types of vegetables, dal's etc
Shahi garam Masala
Shahi garam recipe by Jeera masala
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1. Add PCM Shahi Garam Masala to vegetables (while cooking) to impart rich aroma & taste & flavour.
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2. When the dish is nearly ready sprinkled it in small quantity (acc. to taste), to pep up the spicy aroma in all type of curried or dry vegetables, lentils & meat etc.
Raita masala
Raita masala with sabzi
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1. For raita of 1 kg add 3-4 Spoon of masala to enhance the aroma and taste: Add common Salt according to taste
Tea masala
Tea by Tea masala
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1. In 1 cup tea add ¼ pinch of PCM Tea Masala to boiling tea. Tasty and odurful tea is ready.
Dosa Masala
Dosa Masala recipe
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1. Dissolve contents of pack in 4 cups (700 ml) water. Stir to a smooth batter. Set aside for 2 hrs.
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2. Every grease a flat. non-stick tava/griddle with 1/2 teaspoon oil and heat on a medium flame.
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3. Lightly dab the tava with a damp cloth for surface cooling.
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4. Pour 1/2 cup (75 ml) batter in centre of tava an quickly spread with outward spiral montion to form a thin pancake of about 8 inches diameter. Dot the edges with a little oil and cook till golden brown. Using a spatula, carefuly fold the Dosai over and lift off the tava.
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5. Repeat from Step 2 for next Dosa.
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6. Serve hot with PCM Instant Sambhar and a choice of Coconut Chutney or Chilli Powder Mix. Feast on these delightful Dosa vegetarian fillings of your choice to the plain Dosa to create tasty mini meals. Serve with PCM Instant Sambhar and Chutney.
Ginger Powder
Ginger masala with sabzi
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1. In a kettle, add the water and our ginger masala.
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2. Boil this mixture for a good 6-7 minutes, till the color of the water changes and you feel the aroma of ginger.
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3. Add sugar.
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4. Add the tea leaves and simmer for about 1 to 2 minutes till the water gets a deep hue of red.
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5. Add cold milk and simmer for a minute or two.
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6. Strain the tea through a strainer right into the cups.
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7. Serve the hot ginger tea with the best flavor of ginger using our ginger masala.
Pav-bhaji masala
Pav-bhaji recipe by Pav-bhaji masala
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1. 4 Potatoes, ½ cup capsicum. ½ cup carrot, ½ cup french beans, ½ cup cabbage, 3/4 cup cauliflower.
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2. Wash all vegetables cut them to medium size pieces. Boil all vegetables and mash together.
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3. Take a pan put 3½ tbsp ghee/butter and heat it now put 3/4 cup grated onions, 1tbsp ginger, garlic paste and fry it for 2-3 min.
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4. Now add ½ cup Finely chopped tomatoes, and to add a taste put 4 tsp PCM pav bhaji masala, salt (to taste) all mashed vegetables, ½ cup water cook it for 10 minutes. Now pav bhaji is ready to serve.
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5. While serving, garnish it with coriander leaves and butter. (Yummy) and tasty delicious pav bhaji is ready to eat.
Onion powder
Onion powder with sabzi
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1. PCM presents the pick of crop. only the finest quality of Onion is graded. Hygienically grounded and packed.
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2. To give both strength and flavour. Used for general cooking and marinating on a wide variety of foods.
Amchoor Powder
Amchoor masala with sabzi
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1. P C M presents the pick of crop. Only the finest quality of (Row) dry mangoes are graded, hygienically grounded & packed.
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2. This fine powder is used as a souring agent instead of lime or lemon juice in all type of vegetables & cooked dishes.
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3. It is also used in the preparation of VARIOUS drinks, chutneys, spice blends & salad dressings.
Awala powder
Awala powder with sabzi
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1. Make paste of this powder including salt and water to it as per require.
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2. This Amla powder can be use as conditioner to hair. Is also makes look the hair soft, silky and shiny when added to PCM Heena Powder. It can also be used as an apelize. Precautions
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3. Amla powder is finely churned thus avoid taking it raw.
Black pepper Powder
Black pepper Powder for sabzi
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1.Best quality of Black Pepper is graded & hygienically ground and packed to impart rich aroma and taste.
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2. Sprinkle PCM Black Pepper Powder on all types of Salads,Chats, Boiled Eggs, Fries, Soups etc.
whitepepper powder
whitepepper powder with sabzi
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1. Best quality of White Pepper is graded & hygienically ground and packed to impart rich aroma and taste.
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2. Sprinkle PCM White Pepper Powder on Fruits/vegetable Salads (dressings), Soups, Fries
Jeera Powder
Raita recipe by Jeera masala
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1. PCM presents the pick of crop. only the finest quality of Cumin Seeds are graded. Light roasted to enchases its aroma. Hygienically ground and packed..
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2. It lend a delicious flavour to Curd, Yogurt, Patato Chips, Salad, Salties, Dahi Vadas Chats, papries and roasted delicacies etc. Sprinkle PCM Cumin Seed Powder to delight your delicacies with its strong aroma taste.
chana masala
Punjabi Chole recipe
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1.Soak 250 gm. chick peas overnight and boil it strain out the water.
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2. Take a pan put 2 tbsp oil & heat it.
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3. Now add 2 grated onions & cook it till golden brown.
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4. Add 3 tomatoes finely chopped, shredded Ginger, salt to taste & 1½ tsp PCM Chana Masala cook til tomatoes get well blended and oil surfaces.
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5. Now add chick peas and cook it for 10-20 min.
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6. Serve Garnished with slit green chillies, onion rings and coriander leaves.
Shahi Paneer
Shahi Paneer recipe by Shahi Paneer masala
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1. Cut 350g Paneer into 5 cm Squar shape pieces.
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2.In a blender, make paste of 75g onions and 150 tomatoes, make a paste of 6 pieces of cashew nuts with little water.
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3. Fry onions in 70g ghee/ol in a fry pan. Add tomatoes pure and fry. Add salt to taste, 15-20g Shahi Paneer masala, Cashew nuts paste, little water and simmer for some times.
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Add pieces of Paneer and cook for 5 minutes. Served with Paranthas. Tips : 30g Milk Cream/ Malai can substitute for Cashew nuts.
Biryani masala
Biryani recipe
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1. Heat oil and ghee in a pressure pan over medium flame.
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2. Add bay leaf, cloves, cardamom and saunf.
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3. Stir-fry for a minute.
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4. Add onions, ginger garlic paste, mint leaves, coriander leaves, green chillies, tomatoes.
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5. Add our taste agent Biryani Masala.
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6. Stir to mix well.
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7. Add curd and mix again.
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8. Pour 2 cups of water and add the rice.
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9. Cover the pan with a lid and cook till the rice is done. Remove and serve hot.
Chat Masala
Chat recipe by Chat Masala
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1. For Salties, Waffers, Sandwiches, Tikkies, Samosas, Pakoras, Fried Cashewnuts, Almonds and Fruit chat, Potato chat, Dahi Vadas, Papris and Burgers, Pizzas, Panner-Tikkas and roasted delicacies, sprinkle PCM Chat Masala.
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2. The dishes will be relishing, savoury and highly enjoyable.
Kitchen king
Kitchen king masala with sabzi
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1. Cut Cottage cheese and potato into small and dice cut and fry till brown.
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2. Now make the paste of tomato, onion, Garlic & Ginger.
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3. Add 4 tsp of PCM Kitchen King masala & a pinch of Kasuri Methi along with 1 cup water in this paste fry it in oil / Butter / Ghee for 5 minites
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Add Fried potatoes, cottage cheese & peas with 3 cup water mix it well cook for about 10 to 15 minutes. Now it is Ready to Serve.
Pudina Powder
Pudina recipe by Pudina masala
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1. These exotic green leaves of Mint Plants are scientifically graded. Hygienically grounded and packed.
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2. For Salties, Waffers, Dahi Vadas, Papris, Roosted delicacies, Salads, Potaoto, Chats etc. sprinkle PCM Pudina Powder to delight your delicacies with minty flavour & taste.
Rajma Masala
Rajma recipe by Rajma Masala
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1. Soak 200g Red Kidney beans in 300ml water over night.
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2. Boil the beans in 650ml water for 20 ml. Chop 100g red onions and 150g tomatoes.
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3. Heat 50ml cooking oil in a large pan and fry onions till goden. Add tomatoes, salt 5g or to taste & 20g Rajmah masala and mix it to form paste.
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4. Transfer boiled beans along with water and stir. Let it simmer for 15 min. or till the beans are soft & tender.
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5. Similarly, Black Eyed beans can also be made using same spice blend.
chicken masala
chicken recipe
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1. Exudes the natural aroma and taste of Mughlai Chicken.
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2. trim & cut 1kg. Chicken into 8 pieces and set aside. Heat 3 tb. sp. oil/ghee in a 'Karahi' & fry 3 chopped onions till golden.
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3. add 3 chopped tomatoes and ½ tspn. Deggi Mirch and stir well. Add 3½ tspn. PCM Chicken Masala & 1-1½tspn. salt (to taste) and stir fry for 2-3 minutes. Add Chicken pieces and fry them for 10 min.
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4. Add ½ cup of beaten curd and mix. Reduce to low heat, cover&let it simmer for 15-20 min. prevent it from sticking at bottom. Add 3 tspn.
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5. lemon juice, finely 2 green chillies cut into fine rings and few PCM Kasoori Methi leaves, stir and serve.
Meat masala
Meat recepie by meat masala
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1. Exudes the natural aroma and taste of Mughlai Chicken.
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2. trim & cut 1kg. Chicken into 8 pieces and set aside. Heat 3 tb. sp. oil/ghee in a 'Karahi' & fry 3 chopped onions till golden.
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3. add 3 chopped tomatoes and ½ tspn. Deggi Mirch and stir well. Add 3½ tspn. PCM Chicken Masala & 1-1½tspn. salt (to taste) and stir fry for 2-3 minutes. Add Chicken pieces and fry them for 10 min.
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4. Add ½ cup of beaten curd and mix. Reduce to low heat, cover&let it simmer for 15-20 min. prevent it from sticking at bottom. Add 3 tspn.
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5. lemon juice, finely 2 green chillies cut into fine rings and few PCM Kasoori Methi leaves, stir and serve.
LEHSUN POWDER
LEHSUN POWDER WITH SABZI
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1. PCM presents the pick of crop. only the finest quality of Garlic is ground. Hygienically grounded and packed. To give both strength and flavour.
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2. Used for general cooking and marinating on a wide variety of foods.
Kasurimethi powder
Kasurimethi powder
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1. These exotic green leaves of Fenugreek plants are scientifically graded & dried. used to impart a rich aroma to all curries ,dry dishes,Pulses(lentils),etc.
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2. Directions for use : Soak PCM Fenugreek leaves in boiling water with a little salt. Fenugreek leaves can be added to vegetable and dal to enhance their flavour and taste. Fenugreek leaves can be added to flour to make tasty paratha, chapati and naan.
Garam masala
Garam masala Powder
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1. Best quality of highly aromatic spices which are perfectly blended according to Indian taste & hygienically ground and packed.
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2. Directions to use : When the dish is nearly ready sprinkled it in small quantity (acc. to taste), to pep up the spicy aroma in all type of vegetables, meat, lentils, curry etc.