Egg curry Masala

70.00600.00

Egg Curry is very simple; quick to prepare, when in no mood to cook, wish for a short & quick meal like, roti and curry, Rice and curry this egg curry is the best choice.

Description

Description

Nutritional Information:

Per 100Gms Approximately

Energy (Kcal) 384

Protein (g) 11.8

Fat (g) 1.4

Carbohydrate (g) 50.1

Of which sugar (g) 2.1

Ingredients: Coriander seeds, Mace, Cloves, Cumin, Chillies, Cardamom, Cloves, Poppy seeds, dry Ginger, Dry Garlic, Star Anise.

About: Egg Curry is very simple; quick to prepare, when in no mood to cook, wish for a short & quick meal like, roti and curry, Rice and curry this egg curry is the best choice.

How to prepare: (For 6 eggs)

  1. Take a vessel, hard boil 6 eggs, peel off and keep them aside.

2.In another pan add required oil, add 1/2 tbs cumin, add 4 big chopped onions, fry well, add 4 chopped tomatoes, add 1/2 tbs turmeric, 1/2 tbs chilli powder, curry leaves, simmer the flame and keep stirring till the tomatoes gets soft enough and oil gets oozing out.

  1. Add 1 glass of water; add 2 spoons of “Malhari Egg Curry Masala” boils well.
  2. Now take hard boiled 6 eggs and give small cuts the eggs so that the tasty gravy goes in.
  3. Cook for another 3 mints and garnish with coriander leaves.
  4. Serve hot with steamed rice, rotis, parothas or rice

Storage Instructions :Store it in a cool and dry place. Once opened store it in a air tight moisture free container.

Additional information

Additional information

Weight

100 Gms, 500 Gms, 1 Kg

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SettingsEgg curry Masala removeAndhra Fish Curry Masala removeFish Fry Masala removeVangi Bhath Masala removeHyderabadi Mutton Dum Biryani Masala removePav Bhaji Masala remove
NameEgg curry Masala removeAndhra Fish Curry Masala removeFish Fry Masala removeVangi Bhath Masala removeHyderabadi Mutton Dum Biryani Masala removePav Bhaji Masala remove
Imageegg-curry-masalafish-curry-masalaFish-Fry-maslavangi-bath-masalaHyd-Mutton-Dum-biryani-masala-Pav-Bhaji-Masala
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DescriptionEgg Curry is very simple; quick to prepare, when in no mood to cook, wish for a short & quick meal like, roti and curry, Rice and curry this egg curry is the best choice.Simple, flavorful and tangy  Andhra style Fish Curry Masala, Fish curry is favourite sea food dish at home and at many more places.This is very popular and tempting masala for all the fish food lovers consumes very less time and no need of any other ingredients. Most of the people from coastal areas can’t complete their meal without fish fry as their side dish in main course.Hyderabadi Biryani is very famous in the entire world, and stands on priority list of every non vegetarian foodie, it’s made with Indian spices, Basmati rice, Mutton/Lamb and Ghee .This Biryani is served with Dahi chutney (Curd Based) & Mirchi Ka salan.Pav Bhaji word itself makes mouth watering to most of the Indian foods lovers; it is a favourite fast food dish in India and originated from Maharashtra. Its yummy taste always lies in the best quality of the Masala that goes into the preparation of Bhaji.
ContentNutritional Information: Per 100Gms Approximately Energy (Kcal) 384 Protein (g) 11.8 Fat (g) 1.4 Carbohydrate (g) 50.1 Of which sugar (g) 2.1 Ingredients: Coriander seeds, Mace, Cloves, Cumin, Chillies, Cardamom, Cloves, Poppy seeds, dry Ginger, Dry Garlic, Star Anise. About: Egg Curry is very simple; quick to prepare, when in no mood to cook, wish for a short & quick meal like, roti and curry, Rice and curry this egg curry is the best choice. How to prepare: (For 6 eggs)
  1. Take a vessel, hard boil 6 eggs, peel off and keep them aside.
2.In another pan add required oil, add 1/2 tbs cumin, add 4 big chopped onions, fry well, add 4 chopped tomatoes, add 1/2 tbs turmeric, 1/2 tbs chilli powder, curry leaves, simmer the flame and keep stirring till the tomatoes gets soft enough and oil gets oozing out.
  1. Add 1 glass of water; add 2 spoons of "Malhari Egg Curry Masala” boils well.
  2. Now take hard boiled 6 eggs and give small cuts the eggs so that the tasty gravy goes in.
  3. Cook for another 3 mints and garnish with coriander leaves.
  4. Serve hot with steamed rice, rotis, parothas or rice
Storage Instructions :Store it in a cool and dry place. Once opened store it in a air tight moisture free container.
Nutritional Information: Per 100Gms Approximately Energy (Kcal) 332 Protein (g) 8.88 Fat (g) 6.99 Carbohydrate (g) 58.53 Of which sugar (g) 3.54 Ingredients: Cumin, Coriander, Curry leafs, Cardamom, Cinnamon, Ajwain, Dry Ginger, Dry Garlic, Tamarind, salt, Turmeric, Poppy seeds, chillies. About: Simple, flavorful and tangy  Andhra style Fish Curry Masala, Fish curry is favourite sea food dish at home and at many more places. How to prepare: (1/2Kg fish) *Clean the fish pieces ,sprinkle salt as required,1/2tbs of turmeric, 2 spoons of Ginger garlic paste, mix all the ingredients well to the fish pieces, keep it aside. *In a grinder, grind 3 big onions, 2 big Tomato's make fine paste *Take a pan heat the sufficient oil; add the grinded onion paste, on a medium flame keep stirring till the paste turns to golden brown. *Now add tomato paste to the pan, and cook well *Add 3 Spoons Shri Malhari Fish Curry Masala, Add sufficient water and get to the boiling level, check salt as per your taste. *Now simmer the flame add the marinated fish pieces to the pan. cook for 15 mints or till you feel the pieces are cooked well. *Garnish with Coriander leafs and serve hot with rice or Jowari rotis. Storage Instructions :Store it in a cool and dry place. Once opened store it in a air tight moisture free container.Nutritional Information: Per 100Gms Approximately Energy (Kcal) 283.59 Protein (g) 9.70 Fat (g) 8.95 Carbohydrate (g) 41.06 Of which sugar (g) 3.95 Ingredients: Cumin, Coriander, Curry leafs, Cardamom, Cinnamon, Ajwain, Dry Ginger, Dry Garlic, Tamarind, salt, Turmeric, Poppy seeds, chillies. About: This is very popular and tempting masala for all the fish food lovers consumes very less time and no need of any other ingredients. Most of the people from coastal areas can’t complete their meal without fish fry as their side dish in main course. How to prepare: (For 6 pieces) *Take cleaned and round cut shape 6 pieces of your desire fish. *Now prepare the Coating/Masala for the cut fishes. *Take the "Malhari Fish Fry Masala” squeeze 1/2 lemon and add little water, make thick paste, add salt as per your taste *Now transfer the fish pieces in a clean and fresh bowl, marinate the Masala well to the fish pieces, cover with lid and rest for 15-30 minutes. *Now in a tawa add oil, get the fish pieces and on medium flame fry the pieces till they get cook. *Squeeze lemon juice and serve with some slices onions. Storage Instructions :Store it in a cool and dry place. Once opened store it in a air tight moisture free container.Vangi Bhath Masala (Spiced Cut brinjal rice powder) Nutritional Information: Per 100Gms Approximately Energy (Kcal) 303 Protein (g) 17.4 Fat (g) 10 Carbohydrate (g) 36 Of which sugar (g) 1 Ingredients: Dry Red chillies, Bay leafs, Cloves, cardamom, Coriander seeds, Asafoetida & curry leaves. About: Bringing you the Karnataka’s most famous and quick recipe for the busy and working people. All you need is plain boiled rice and cut brinjals. Cooking Directions: Step1. 170g boiled rice, cut 150g brinjal, Step2. Heat pan add 5 Tbs of oil/Ghee, add 1/2 Tbs of Mustards, 1/2 Tbs of bengal gram, 2 Tbs Cashwenuts, a pinch of turmeri,2 Red chilies, Curry leafs, fry till golden brown and now add cut Brinjala pieces. Step3. Now add Malhari Vangi bath Masala, simmer the flame cover lid cook for 2 mints, add boiled rice to the pan, and sprinkle salt as per your taste to the rice and mix well. Serve hot with onion raitha and Papad/fryms. Storage Instructions :Store it in a cool and dry place. Once opened store it in a air tight moisture free container.Nutritional Information: Per 100Gms Approximately Energy (Kcal) 433 Protein (g) 12 Fat (g) 17 Carbohydrate (g) 58 Of which sugar (g) 26 Ingredients: Caraway, mace, Cinnamon, Star Anise, Bay leafs, Green Cardamom, Black Cardamom, Coriander seeds, Pepper corns, salt ,Nutmeg & Turmeric. About: Hyderabadi Biryani is very famous in the entire world, and stands on priority list of every non vegetarian foodie, it’s made with Indian spices, Basmati rice, Mutton/Lamb and Ghee .This Biryani is served with Dahi chutney (Curd Based) & Mirchi Ka salan. How to Prepare (1/2Kg): With 50Gms of Masala you can marinate 1/2kg Mutton. Mari nation of Mutton:
  1. Take Biryani cut Mutton /Lamb pieces rinse thoroughly and transfer in a big bowl for further process.
  2. Add 2 spoons Ginger garlic paste, add "Malhari Hyderabadi Mutton Dum Biryani Masala" salt as per your taste, 1/4 spoon chilli powder, Lemon juice, hand full of chopped coriander leaves, hand full or mint leaves, Ghee/ oil mix very well and refrigerate for 3 hrs or rest overnight for best soft Mutton.
Cooking Rice for Biryani:
  1. Take a rice cooking pot add oil to it, let oil get heat enough.
  2. Now add whole spices, 1 slit green chilli, 1/2 spoon lemon juice add water it in 1:2 ration (1 cup rice & 2 cups water)
3 Take required quantity basmati rice or any of your desired quality rice and wash well and keep it aside soaked. (If not soaked rice grains get breaked)
  1. Once the spiced water comes to a boiling point, drain the water from rice and add to the boiling water, add little salt to it.
  2. After few mints, if the rice is half cooked, drain the water using the strainer.
How to make Hyderabad Mutton Dum Biryani:
  1. Now in a Biryani handi transfer the marinated mutton, cook for 2 minutes on high flame and on 3 minutes on low flame.
  2. On observing the oil oozing out ,check salt as per your taste, mix well and start adding the half boiled Biryani rice to the handi, on the top of the rice add, fried onions, Saffron (mixed with milk or water), add pure ghee quantity as per your wish.
  3. Cover the handi with tight and heavy lid (Dum process), the air doesn’t free flow from the handi.
  4. Cook for 15 minutes on very low flame and off the stove, rest the handi for another 20 minutes .Hyderabadi Mutton Dum Biryani is ready.
  5. Remove the lid mix gently; serve hot with dahi chutney and Mirchi ka salan.
  Storage Instructions :Store it in a cool and dry place. Once opened store it in a air tight moisture free container.
Nutritional Information: Per 100Gms Approximately Energy (Kcal) 392 Protein (g) 13.1 Fat (g) 14.4 Carbohydrate (g) 52.6 Of which sugar (g) 4.2 Ingredients: Red dry chilli, Coriander seeds, Cumin seeds, Star anise, Cinnamon sticks, Cloves, Black Cardamom, Bay leafs, Dry Mango powder, Fennel Seeds. About: Pav Bhaji word itself makes mouth watering to most of the Indian foods lovers; it is a favourite fast food dish in India and originated from Maharashtra. Its yummy taste always lies in the best quality of the Masala that goes into the preparation of Bhaji.  Cooking Directions:
  1. In 2 table spoon oil, shallow try 1 tsp ginger paste and 4 tsp finely chopped onions, fry till turns soft.
  2. Add tomatoes puree, grated carrot, green peas, mashed aalu - add all together and mash softly till it becomes a thick paste, (Veggies quantity as per your requirement)
  3. Add Sufficient "Malhari Pav Bhaji Masala" and salt as per taste; let it cook for 4-5 minutes on medium flame.
  4. Add a dollop of butter and freshly chopped coriander leaves.
  5. Serve with roasted buttered Pav(Bread) and finely chopped onions sprinkled with lemon juice.
Storage Instructions :Store it in a cool and dry place. Once opened store it in a air tight moisture free container.
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Additional information
Weight

100 Gms, 500 Gms, 1 Kg

Weight

100 Gms, 500 Gms, 1 Kg

Weight

100 Gms, 500 Gms, 1 kg

Weight

100 Gms, 500 Gms, 1 Kg

Weight

100 Gms, 500 Gms, 1 Kg

Weight

100 Gms, 500 Gms, 1 Kg