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Malai Tikka Masala Mix

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Kasundi Masala Mix

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Description

Ingredients: Ginger Powder, Garlic Powder, Javitri, Green Cardamom, Turmeric, Yellow chili, Tartaric, Coriander, Kashmiri Deghi Mirch, Pink Salt, Mango Powder, Black Mustard Seeds, Yellow Mustard Seeds, Sugar, Clove, Black pepper, Black Rock Salt

 

Kasundi Broccoli Recipe:

Broccoli Florets (100 gm) 1 tbsp Kasundi Mix 1/2 cup Yogurt/Cream 30ml coarse chilli paste 1 tbsp mustard oil 2 tsp melted butter Salt to taste

Preparation: Blanch the broccoli florets in boiling salted water for 2 – 3 minutes.  Then immerse them in ice-cold water to retain the green colour. Drain after 5 minutes.

For the marinade-mix all the other ingredients except butter, whisk well.

Add in broccoli florets and let it marinate for ½ hour to 1 hour.

Cooking: Skewer the broccoli onto satay sticks and grill in a tandoor or hot oven. You can do this on the gas stove too. Apply butter and keep turning the skewer from time to time so as to char grill the broccoli evenly on all sides.

 

Kasundi Fish Tikka Recipe:

Fish fillet of your choice (500 gm) 4 tbsp Kasundi Mix 1 cup Yogurt/Cream 30ml coarse chilli paste 20 ml mustard oil 2 tsp melted butter Salt to taste

Preparation: Put all the ingredients, in a large bowl; mix to make a thin batter. Evenly rub the fillets with batter and reserve in the bowl for 3 – 4 hours or overnight.

Cooking: Thread the fish pieces onto an iron skewer and place them inside the clay oven for broiling.

Cover the clay oven (tandoor) from the top during cooking and keep rotating the skewer in between.

It will hardly take 10 minutes to cook the fish. Take out the skewer and remove fish gently from the skewer.

Baste the fish with a mixture of melted butter and cream to keep it juicy.

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