MASALA& SNACKS
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Catch Masala - Super Garam
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INGREDIENTS: Coriander, Black pepper, Cumin seed, Dry ginger, Cinnamon, Aniseed, Cardamom, Cloves, Nutmeg, Salt. NUTRITIONAL FACTS: per 100g, product (approx) Energy 364Kcal, Protein 11g, Carbohydrate 62g, Total fat 8g, Fatty Acids 2g, Cholesterol Nil, Vitamin A 25mg, Vitamin C 16mg, Calcium 617mg, Iron 11mg.
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Catch Mutton Masala
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Catch Spices are blended to perfection using only fresh, hand picked spices. These are ground using LTG (Low-Temperature Grinding) technology. They are guaranteed not only to be absolutely pure but also to delight your palate with their taste and aroma. How to Use:- Clean and wash 500 gm mutton. Peel and slice 200 gm onion and deep fry them in hot oil till it turns into brown colour and then strain from the oil. Blend half of the brown onion in the blender to make a paste and keep the half brown onion as it is. Heat 40 ml oil/ghee in a pressure cooker and add 4 small green cardamoms, 4 cloves, 2 cinnamon sticks, 2 bay leaf and 2 no. of mace and crackle them. Add 1 tbsp ginger-garlic paste and fry for two minutes. Now add 2 tsp of Catch Mutton Masala, 1 tsp Catch Kashmiri Mirch Powder and salt to taste. Fry it for 5 minutes and then add the mutton and fry it for 10 minutes. Add 2 tbsp curd, brown onion, 2 tbsp tomato puree and cook it for another 10 minutes. Now add 300 ml water and close the lid and put on the whistle and cook it on slow heat. Wait for 8 whistles or till the mutton is cooked and became tender. Check for seasoning. Garnish with freshly chopped coriander and serve hot.
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Catch Masala - Chhole
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Chhole tastes the finest only when the right ingredients are extra to them. Catch Chhole masala does exactly the same. This blend is consistently balanced for taste and flavor and imparts a rare character to chhole, finished from chickpeas. Just one masala it has all the essential ingredients that would add a spark of splendid flavor to your chole recipe. INGREDIENTS: Coriander, dry mango, red chilli, cumin, salt, ginger, pomegranate, kachri, tartaric acid, black pepper, big cardamom, fenugreek seeds, cassia, turmeric, nutmeg, bishop's weed, mace, cinnamon, black mustard, clove, anistar. HOW TO USE: Add 1 tbsp Chhole Masala. Fry for 3 mins on a low flame. Add 1 chopped tomato, 3 slit green chillies and ½ inch ginger, finely sliced. Add boiled chhole. Add salt, cook for 5 mins.
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Catch Masala - Chicken
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INGREDIENTS: Coriander Seeds, Red Chillies, Turmeric, Cumin, Fenugreek Leaves, Iodised Salt, Black Pepper, Mustard Seeds, Dried Ginger, Cassia, Large Cardamom Seeds, Cloves, Nutmeg, Caraway, Mace, Asafoetida.
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Catch Masala - Garam
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Catch Garam Masala is a blend of ground spices used in Indian commonly mixing cinnamon, curries, roasted cumin, cloves, nutmeg and (sometimes) dried red chilli peppers. Those elements are finest ingredients. It gives aroma and taste. INGREDIENTS: Coriander, Black pepper, Cumin seed, Dry ginger, Cinnamon, Aniseed, Cardamom, Cloves, Nutmeg, Salt. HOW TO USE: Garam masala can be added to season fish curry, chicken masala and in the marinade for mutton.
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Catch Magic Masala Grinder
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Catch Grinders have a ceramic grinding head which lasts much longer for adding fineness to your creation. The ceramic head ensures effortless, smooth and uniform grinding for evenness in flavour and enhanced visual appeal. How to Use: Step 1 - Remove the neck shrink. | Step 2 - Open the cap. | Step 3 -Remove the seal. | Step 4 -Close the cap. | Step 5 -Hold the bottle upside down. | Step 6 -Rotate the cap to and fro from other hand over the dish.
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Catch Pink Rock Salt Grinder
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Catch Grinders have a ceramic grinding head which lasts much longer for adding fineness to your creation. The ceramic head ensures effortless, smooth and uniform grinding for evenness in flavour and enhanced visual appeal. About: Step 1 - Remove the neck shrink. | Step 2 - Open the cap. | Step 3 -Remove the seal. | Step 4 -Close the cap. | Step 5 -Hold the bottle upside down. | Step 6 -Rotate the cap to and fro from other hand over the dish.
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Catch Powder - Black Pepper
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Black pepper is a dried mature fruit of the topical perennial climbing plant and is known as the king of spices. It is popular in households because of the medicinal value it possesses and the flavor. It can also accelerate the process of metabolism in the human body. Black pepper is also an ingredient in many medicinal : beauty products and everyday cooking use. Black pepper is believed to cure problems such as insect bites : joint pain : constipation etc. This is cultivated without the use of pesticides : artificial fertilizers or chemicals : and come with the assurance of no artificial colors : flavours or preservatives.
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Catch Masala - Pav Bhaji
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The Pav bhaji masala is a combination of spices such as coriander seeds, pepper, chilli, dry mango powder etc. That makes the flavor of the bhaji all the more exciting. By adding up this blend in your Pav bhaji, you will get the real flavor of Mumbai Pav bhaji. INGREDIENTS: Anistar, Black Cardamom, Black Pepper, Cassia, Cassia Leaf, Chilli, Clove, Common Salt, Coriander, Cumin, Dry Ginger, Dry Mango, Fennel, Turmeric. HOW TO USE: It can be used to make Pav Bhaji.
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Catch Masala - Sambhar
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Catch Sambar Powder is used to make appetizing sambar. The crush is arranged by using superiority of ingredients. It will be served with idli, rice, chappathi, etc. INGREDIENTS: Red chilli, coriander, fenugreek seeds, tur dal, curry leaves, turmeric, cumin, asafoetida.
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Catch Masala - Shahi Paneer
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INGREDIENTS: Coriander, Red Chilli, Onion Flakes, Salt, Green Cardamom, Black Pepper, Dry Ginger, Cassia, Turmeric, Cloves, Garlic Flakes, Nutmeg, Mace, Star Anise.
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Catch Masala - Meat
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Catch Meat masala is the spice mix that is used normally as marinate for various type of meat especially Mutton. It is mainly used an ingredient in meat dishes. INGREDIENTS: Coriander, Chilly, Aniseed, Gram dhal, Turmeric, Salt, Curry leaf, Cumin seed, Mustard, Black pepper, Garlic, Cinnamon, Fenugreek, Cardamom, Nutmeg, Star anise, Cloves, Val chilly. Nutritional Information: Per 100g product (approx..) Energy 425Kcal, Protein 11g, Total Carbohydrate 57g, Total fat 17g, Cholesterol Nil, Vitamin A 33mg, Vitamin C 9mg, Calcium 365mg, Iron 25mg.
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Catch Panipuri Masala
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Pani Puri or Golgappa is a very popular chaat in India where the pani (water) is served with stuffed puris (round, crisp, fried savouries). MDH Pani Puri masala has all theingredients needed to prepare the tangy, sour and spicy water for this chaat. It is easy to make.
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Catch Masala - Sabzi
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Catch sabzi masala is gloomy brown and has a strong spicy flavour. It is a blend of all the major spices used in cooking a sabzi, typically a desiccated one. Because of its strong fiery nature, it should be used cautiously. INGREDIENTS: Coriander, cumin, salt, red chilli, onion, dry mango, turmeric, small cardamom, garlic, cassia, black pepper, cinnamon, ginger, nutmeg, asafoetida.
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Catch Tandoori Chicken Masala
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Catch tandoori chicken masala is a traditional savory and spicy dish preferred in the Southern regions of India. It is used traditionally in Asian cuisine.
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Catch Yellow Chilli Powder
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Yellow Chilli Powder. in your dish, the Catch Yellow Chilli Powder is ideal for you. balance between the color, aroma and spiciness of the food.
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Eastern Amchur Powder
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Amchur Powder is made using dried unripe mangoes and is known for giving food a tangy twist. Amchur can be used to add flavour to dal and other main course dishes, but it is most popularly used in chutney curries, pickles and traditional Indian snacks. Ingredients: Dry mango powder.
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Eastern Egg Masala
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Braise eggs in a fragrant curry to enjoy a finger licking, spicy egg gravy that will tickle your taste buds. Eastern Egg Masala is a flavourful mix of all the spices needed to give you a sumptuous curry with the right taste, aroma and look. INGREDIENTS: Coriander, Gram dal, Turmeric, Chilli, Aniseed, Salt, Kashmiri chilli, Nut meg, Fenugreek, Cumin, Garlic, Star anise, Black pepper, Dry ginger, Cloves, Cinnamon, Cardamom.
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Eastern Kashmiri Chilly Powder
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Chili powder is a blend of the ground, dried fruit of cayenne or red chili peppers and other spices. It is used to the add spice or heat to dishes. INGREDIENTS: Red Chilli. HOW TO USE: Chili powder is a widely used spice in various soups. It is most commonly used to season chili.
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Eastern Instant Palappam Podi Mix
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Enjoy the melting softness of this appetizing Kerala breakfast without compromising the traditional taste and texture. Using Eastern Palappam Podi Mix you can now relish a delicious and healthy breakfast, minus the time consuming process of making it from scratch. Ingredients : Rice
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Eastern Kasuri Methi
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Sun dried fenugreek leaves are popularly known as Kasuri Methi. It is used in a number of Indian dishes including curries and snack, as it gives vegetables and other ingredients a delicious flavour. Ingredients: Kasuri methi.
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Eastern Chicken 65 Masala
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Chicken 65 is a spicy, deep-fried chicken dish originating from Chennai, India, which can be served as an entree or a quick snack. The flavour of the dish can be attributed to red chillies, but the exact set of ingredients for the recipe can vary based on personal preference. Ingredients: Chilli, Salt, Corn Flour, Garlic, Cumin, Coriander, Sugar, Onion, Turmeric, Rice flour, Ginger, Black pepper, Fennel, Yeast extracts, Curry leaf, Malic acid.
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Eastern Masala - Pepper Chicken
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Eastern Pepper Chicken Masala is a peppery south Indian chicken recipe spiced with a set of black pepper. The perfect spice mix with a soft peppery overtone to create tasty pepper chicken. INGREDIENTS: Pepper, Coriander, Cumin, Chilli, Dry Ginger, Garlic, Cassia, Cardamom, Cloves, Turmeric, Fennel, Salt.
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Eastern Masala - Shahi Paneer
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Ingredients: Onion,Milk Powder.Cashew,Coriander, Sugar .Garlic,Salt, Turmeric,Corn Starch,Refined Veg Oil,Fenugreek,Cardamom,Cinnamon,Clove,Caraway
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Eastern Mix - Bisibele Bhath
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Ingredients: Coriander, Black gram dal, Red Chilli, Cumin, Cinnamon, Fenugreek, Cloves. Nutrition: (Approx Values 100g, Energy (Kcal) 447, Protein (g) 16.9, Total Carbohydrate (g) 35.7,Total Fat (g) 26.3, Fatty Acids (g) 3.2, Cholesterol (mg) Nil, Vitamin C (mg) Nil, Calcium (mg) 59.7, Iron (mg) 0. How to use: Step 1. Cook about 150g of vegetables (Carrot, Beans etc) and keep aside, Step 2 Cook rice and toor dal (about 50g each) together is a vessel, Step 3. To this add cooked vegetable, 1 tablespoon of Eastern Bisibele BhathMix, tamarind extract, Jaggery and Salt to taste, Simmer for 5 minutes, Step4 Season with mustard, cashew nuts, curry leaves, Onion or capsicum using ghee.
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Eastern Masala - Vegetable
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Eastern Vegetable Masala is a great blend of excellence spices and condiments to make savory, nourishing vegetable curries. It takes the reliable Indian flavor right to your kitchen. It is 100% vegetarian and has dietary fibre which assists digestion and satisfies hunger. INGREDIENTS: Coriander, Gramdhal, Turmeric, Chilli, Aniseed Salt, Nutmeg, Fenugreek, Cumin seed, Garlic, Star anise, Black pepper, Dry ginger, Cloves, Cinnamon, Cardamom. Nutritional Information: per 100g, product (approx) Energy 419Kcal, Protein 13g, Carbohydrate 58g, Total fat 15g, Fatty Acids 4g, Cholesterol Nil, Vitamin A 35mg, Vitamin C 106mg, Calcium 287mg, Iron 14mg.
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Eastern Mix - Puliogare (Tamarind Rice)
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Puliyogare Mix is an Andhra specialty, applied as a condiment with a lot of recipes. It is a tasty usual mix of tamarind and various flavors to carry out the authentic flavor of this all-time South Indian favourite. INGREDIENTS: Tamarind Concentrate, Groundnut, Dry Coconut, Coriander, Chilli, Curry Leaves, Gingelly seed, Jaggery, Black Pepper, Fenugreek, Turmeric, Bengal gram dal, Black gram dal, Mustard, Cumin, Salt, Asafoetida.
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Eastern Mix - Vangi Bhath (Brinjal Rice)
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Ingredients: Coriander, Black gram dal, Cumin, Red Chilli, Fenugreek, Cloves, Nutrition: (Approx Values 100g, Energy (Kcal) 287.4, Protein (g) 19, Total Carbohydrate (g) 25.8,Total Fat (g) 12, Fatty Acids (g) 0.5, Cholesterol (mg) Nil, Vitamin C (mg) Nil, Calcium (mg) 530, Iron (mg) 0. How to use: Step 1. Cook 175g of rice and keep aside, Step 2. Fry 175g, of brinjal and 100g vegetables with a pinch of turmeric in 1/2 teaspoon of cooking oil, Step 3: Add 3 1/2 teaspoons of Eastern Vangi Bhath if desired, Step 4. Season it with 3 tablespoon of cooking oil, 1/4 teaspoon of mustard, 1/2 teaspoon of chilli, Steps 5. Add Fried copra and cooked rice, Mix well and Serve hot.
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Eastern Mutton - Patiala
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Another quality product from Eastern, Eastern brings you to enjoy the taste of authenic mutton curry, that tingles your senses with just the right sprinkling of spices. INGREDIENTS: Chilli, Coriander, Turmeric, Cinnamon, Cumin, Fennel, Salt, Clove, Cardamom, Nutmeg, Nutmace, Blackpepper. How to Use: In a pressure cooker, add mutton, pinch of salt and water and cook until done and keep aside. Take oil and ghee in a pan and heat, and then add onion paste, tomato paste, ginger garlic paste and saute well. Add coriander leaf and saute for 1 minute. Add Patiala mutton masala and mix well and then add 2 to 4 cup water, required salt and cooked mutton and cook it covered on low flame till getting required consistency. (Water can be added more or less based on required consistency and cooking time ). Garnish with chopped coriander leaves and serve hot with rice or Indian flat bread.
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Eastern Pickle - Ready Mix
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Ingredients: Chilly, Kashmiri Chilly, Ginger, Mustard, Garlic, Fenugreek, Salt, Turmeric, Sugar, Asafetida
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Eastern Powder - Chilly
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Eastern Chili powder is a blend of ground, dried fruit of red or cayenne chili peppers and other spices. It is used to attach heat or flavor to dishes. It is a extensively used color in various soups. INGREDIENTS: Dried Red Chillies.
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Eastern Powder - Coriander
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Eastern Coriander Powder tastes sweet and spicy at the same time, and its stink reminds us of orange peel. Coriander is luscious in curries, vegetables, chutneys and meat and poultry dishes. INGREDIENTS: Dried Coriander Seeds.
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Eastern Powder - Cumin
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Eastern Cumin Powder has aromatic flavor with a unique bitter flavor and sturdy, warm aroma due to its abundant oil content. It is used as a speedy sprinkle in very tiny amount on salads, soups, curries and condiments. INGREDIENTS: Cumin Seeds.
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Eastern Powder - Kashmiri Chilly
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Eastern Kashmiri Chilly powder is a mixture of ground, dried fruit of red or cayenne chili peppers and additional spices. It is used to put in heat up or flavor to dishes. It is a broadly applied flavor in different soups. It is most normally applied to season chili. INGREDIENTS: Red Chilli.
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Eastern Masala - Fish
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Makes delicious fish curry that combines the rich flavours and taste of exotic spices and condiments of the coastline.
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Eastern Masala - Dal Makhani
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INGREDIENTS: Salt,Coriander,Milk Powder,Onion, Garlic, Fennel,Ginger,Chilli,Turmeric,Cumin,Refined Veg Oil, Fenugreek Leave,Corander Leaves,Nutmeg,Cinnamon
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Eastern Masala - Methi Mutter Malai
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Ingredients: Milk Powder,Onion,Sugar,Cashew,Salt,Rice,Flakes,Corn Strach,Garlic,Fenugreek Leaves,Coriandar ,Nutmeg,Cinnamon,Clove,Cardamom,Turmeric
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Eastern Masala - Palak Paneer
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Kitchen King Masala is the perfect blend of all the main Indian spices. It can be used to add flavour to any dish and is an absolute must-have in every kitchen. The masala must be used sparingly in order to avoid the dish from being over powered by spices. Ingredients: Coriander, Chilli, Turmeric, Dry Mango powder, Cumin, Onion, Black Pepper, Salt, Black Salt, Cinnamon, Clove, Fenugreek, Pomegranate Peel, Citric acid (E 330)
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Eastern Masala - Paneer Butter
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Ingredients: Onion,Milk Powder.Cashew,Milk Powder,Tomato, Salt Chilli,Coriander, Sugar .Garlic,Salt, Turmeric,Fenugreek,Cardamom,Cinnamon,Clove,Nutmeg
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Eastern Powder - Pepper
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Eastern Black pepper is a zing that has the possible to make food more valuable when used in different recipes and as a table spice. Pepper is widely used in the wintry cusine of North India, to impart heat and spiciness to veg. dishes. INGREDIENTS: Black pepper.
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Eastern Powder - Rasam
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Rasam powder is a zing blend used all through India, particularly the southern states as an essence while preparing rasam. It can also be extra to curries, soups, vegetable dishes or stews. INGREDIENTS:Urad dhal, coriander, chilly, black pepper, fenugreek, cumin seed, turmeric, salt, asafoetida.
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Eastern Puliogare Masala Powder
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Puliogare Masala Powder is a tangy traditional mix of tamarind and assorted spices to bring out the authentic flavour of this all-time south Indian favourite. Puliogare is also known as Tamarind Rice, a dish prepared by adding this tangy masala powder. INGREDIENTS: Tamarind Concentrate, Groundnut, Dry Coconut, Coriander, Chilly, Curry Leaves, Gingelly Seed, Jaggery, Black Pepper, Fenugreek, Turmeric, Bengal Gram, Black Gramdhal, Mustard, Cumin, Salt, Asafoetida. How to Use: Heat 2.5 tablespoons of cooking oil in a vessel, add 4 tablespoons of eastern puliyogare mix, stir for 2-3 minutes on a low flame and add 600g of cooked rice. Mix thoroughly.
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Eastern Tamarind
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Tamarind is used in a number of Indian and Asian dishes to give food a tangy flavour. It is also believed to ease stomach discomfort and aid digestion. Ingredients: Tamarind, Salt.
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Eastern White Pepper Powder
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White pepper is less aromatic than black pepper and has a somewhat musty flavour.  White pepper is made from berries that are ripe, whereas black pepper is made using unripe berries. Ingredients: White Pepper.
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Eastern Powder - Sindhi Biryani Masala
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Ingredients: Chilli,Coriander,Cumin,Salt,Turmeric,Bayleaf,Cinnamon,Coriander leaf, Mint leaf,Cardamom,Black cardamom, Yeast extract,Clove,Black pepper,Malic acid
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Eastern Powder - Turmeric
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Eastern Turmeric Powder lends a superb, woody fragrance and flavour. It is normally used in almost all stews, curries, snacks, soups, masalas, seasonings and pickles. This turmeric powder also possesses rich healing properties. INGREDIENTS: Turmeric.
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Everest Powder - Kashmirilal
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Everest presents their authentic range of masalas that are blended with a wide variety of handpicked and selected spices that bring a whole new flavour and meaning to your dishes. Rake up your favourite recipes and cuisines by adding this magical blend of Everest masalas. Ingredients: Chilli, ricebran oil. How To Use: Add as per your requirement for spiciness.
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