METHOD
Cut Cauliflower (Gobi) ubti small pieces, soak in hot water for 5 minutes.
Take the bigger mix pack and add required quantity of water make a paste with no lums.
Dip Gobi pieces and deep fry in to oil on medium flame till golden brown like bajjis/bondas.
Heat 25ml oil in a frying pan. Cut onion, garlic, Ginger, Capsicum in to small pieces and fry them in oil till golden brown. Add 1 cup (100ml) water to the smaller mix pack and 1 pkt Tomato Ketchup and heat in the same pan. Put fried Gobi pices & mix well until water evaporates on high flame. Garnish Gobi machurian with coriander leaves and Tomato Ketchp. Serve hot.

*For better taste you may also add 1 teaspoon of chilly and soyabean sauce During simmering.

Ingredients
Maize Starch, Maida, Maltodextrine, Lodised Salt, Chilly Powder, Dehydrated Garlic, Cane sugar, Tomato Solids, Onion Flakes, Citric Acid, Green Chilly Powder, Soya Sauce Powder, Pepper, Cumin, Ginger, Mono Sodium Glutamate.

Items required - POTATO, PEAS & CHEESE:

Ingredients
Coriander Cumin, Chillies, Tumeric, Black Peper, Lodised Salt, Green Cardamom, Dry Ginger, Fenugreek, Nutmeg, Ani Star, Cloves, Cassia, Cinnamon, Mace, Black Cardamom Caraway, Garlic Powder, Mustard, Asafoetida.

Boil 2 cups (300ml) of water. Break 100g noodles and add to boiling water. Cook for 8 – 10 minutes, stirring gently. When cooked drain out the water and add 1 teaspoon of cooking oil to the noodles.

In a frying pan, heat 3 teaspoon of oil, add the cooked noodles and 2 level teaspoon Kwality Noodles Masala. Stir gently. Simmer it for 3 minutes & serve hot.

Taste Enhancer: To make noodles more tasty & nutritious we suggest that you add chopped & boiled carrot, beans, cabbage, onions, capsicum, garlic & ginger while adding noodles masala. Serve with sauces.

You can also prepare delicious Semia Upma by just replacing Veermicelli (Semia) for noodles & follow all ther above instructions. Garnish with coriander leaves, tomatoes & onions. You can also use this masala for Fried Rice, Macaroni, Spaghetti.

Ingredients
Lodised Salt, Spices, Sugar, De-hydrated garlic, Edible starch, Tomato powder, Hydrogenated vegetable Oil, Acidity regulator (E-296 ), Thickening agent (E-412), Monosodium glutamate, Anti-oxidant.

This Pack of Noodles Masala Mix contains added monosodium glutamate and is not recommended for infants below 1 year.

Shallow fy 2 tsp. Garlic Paste, 2 chopped Onions in 2 tsp Oil till soft. Add 2 chopped Tomatoes, 1 tbsp KWALITY PAV BHAJI MASALA, chilli powder and salt. Roast. Add 500 gms. Boiled vegetables like potatoes, green peas, cauliflower, capsicum. Cook and mash for 2 to m mins. Add a blod of butter, sprinkle chopped coriander leaves.

Serve with Hot Butter Pav (Bread) and chopped raw onion sprinkled with lemon.

Ingredients
Chilli, Coriander, Cumin, Fennel, Dry Mango, Black Pepper,Bay Leaf,Kasuri Methi, Anistar, Cassia, Clove, Green Cardamom, Lodised Salt, Dry Ginger, Turmeric, Asafoetida.

Soak 100g Kabuli Channa overnight. Cook and keep aside. Fry 2 chopped onions till golden brown in 3 tbsp of Oil. Add 1 tsp KWALITY Coriander Powder, 1 tsp KWALITY Chilli Powder and 1 tbsp KWALITY 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. For added flavour add ½ tsp KWALITY Chat Masala and KWALITY Kasuri Methi.

Ingredients
Coriander, Cumin, Dry mango, Chilli, Turmeric, Fennel, Black Pepper, Mustard, Dry Ginger, Kasuri Methi, Lodised Salt, Black Salt, Fenugreek, Asafoetida.

Prepare the vegetable of your choice with usual spices in ghee/oil as you normally do. Add 1 tsp. Kwality Garam Masala. Stir vegetable on a low flame for 3 mins. Keep covered for atleast 5 mins. So that the vegetable retains the flavour and aroma of Garam Masala (500 gms, Vegetables or 1 lit. of ready dal needs 1 ½ tsp Garam Masala). Dal, Samosa, Potato Vada, Kachori, Usal, Pattice, Patra and all types of Farsands tastes best with Kswality Garam Masala.

Ingredients
Chillies, Coriander, Cumin, Black Pepper, Dry Giger, Fennel, Cloves, Caraway Seeds, Stone Flower, Tej Patta, Anistar, Green Cardamom, Cinnamon, Lodised Salt, Asafoetida.

Ingredients
Cane Sugar, Fumaric Acid, Carageenan, Edible gums, Potassium Citrate, Salt.

Add Kwality Jaljira to glass of water, stir with spoon. Sugar can be added if desired.
Use Jaljira with Fruits, Fruit Juice, Sugar Cane Juice Tomato Soup, Salad, Egg, Meat, Palav, Tikka and make them digestive and appetizing.
Use of jaljira in summer affords relief.
It can also be added to sauce of Tomato, Coraiander, Pudhina etc., to develop the taste and make them appetizing.
Addition of Jaljira to fried preparation (Dal-moth, Chiwra, Boondi, Fried pulses, all type of wafers, popcornetc.) Augment their taste and makes them digestive.
You can also prepare Pani (for panipuri) or Masala Soda with this natural spicy digestive.

Ingredients
Iodised Salt, Cumin, Fennel, Black Pepper, Black Salt, Dry Ginger, Acidifier (E330), Mint Leaves, Fenugreek, Asafoetida.

Ingredients
Edible Maize Starch, Sodium Bi-Carbonate, Sodium Aluminium Sulphate.

Manufactured from the choicest ingredients and processed with extra care. Kwality Baking Powder adds extra lightness to your Cakes, Biscuits, Pastries, Cookies etc.

VEG BIRYANI par boil 250g Basmati Rice, In 3 tbsp Oil, fry 3 sliced Onions, 1tsp each Ginger/Garlic paste. Add puree of 2 Tomatoes, Chilly and Turmeric Powder. Cook till oil separates. Add ½ tbsp KWALITY BIRYANI PULAV MASALA. Roast. Add 1 ½ cup cooked vegetables like Green Peas, Carrot, Cauliflower and Salt. Grease bowl, spread ½ the rice, add vegetables spread remaining rice. Pour 2 tbsp Ghee, ½ cup Milk, Cover, heat for 15 mins, on low flame.

Ingredients
Cumin, Corinder, Chillies, Black Pepper, Cassia, Green Cardamom, Cloves, Tumeric, Iodised Salt, Kasuri Methi, Japathra & Bay Leaf.

Directions for use

For Salties, Waffers, Salads, Fruit Juices, Sandwiches, Tikkies, Samosas, Pakoras, Fried Cashewnuts, Almonds, Fruit Chat, Potato Chat, Dahi-Vadas, Papris, Burgers, Pizzas, Panner Tikkas and roasted delicies, sprinkle

Kwality Chat Masala:

Aloo Chat Boil, chop fry till slightly golden, 500 g potatoes. Remove in a bown. Cool. Add 2 tbsp. Mint chutney, 1tbsp. Lemon juice, ½ inch piece Ginger, Chilli & salt. Mix well. Sprinkle 1tbsp KWALITY CHAT MASALA. Toss & add chopped coriander leaves.

Ingredients
Lodised Salt, Dry Mango, Black Salt, Coriander, Cumin, Dry Ginger, Fennel, Acidifier ( E 330), Mint Leaves, ASafoetida.

Measure 25g (two table spoons) of Kwality Custurd Powder into a bowl
Add ¼ cup milk from 500 ml milk (one standard milk bottle) to make a smooth paste
Boil the remaining milk with three heaped tablespoons (50g) sugar
Remove from heat, add the paste and cook again for two or three minutes, stirring continuously to avoid burning. Let it cool & your delicious custard is ready.

Ingredients
Edible Starch, Corn Flour, Salt, Contains permitted Synthetic food colours and added flavours

Directions for use
Dissolve dry yeast in warm water(105 – 115 F).

Measure warm water into bowl using amount in recipe. Atleast ¼ cup (if bowl is cool, rinse first with hot water)
Sprinkle in yeast, stir until dissolved.
Use dissolved yeast as directed in recipe.

Directions for use:
Set the refrigerator to the coldest temperature.
Dissolve the contents of this packet in ½ litre. (1 milk bottle) of milk and heat the Mixture till it boils, stirring continuously.
Remove and cool. Stir frequently while cooling. Put the mixture in an aluminium Container or tray, cover and freeze for 2 hous.
Then remove & beat with spoon or in a kitchen mixer for about 2-3 minutes or Until smooth. Pour into trays and freeze.

Ingredients
Sugar, Edible Starch, Dextrose, Stabilizers Tricalvium Phosp hate, Emulsifier, Permitted food Colours and flavours, Cocoa( In chocolate flavour) Contains permited Food Colour and Flavours.

Directions for use
Kwality Dry Mango Powder/Amchoor is produced from hand picked raw mangoes in a most hygienic manner. The dried raw mango pieces are ground and packed in a continuous automatic packing machine.

This Amchoor Powder can be used in various kinds of North Indain and South Indaian Vegeratian and Non-Vegetarian curries as an acidulent in place of tomatoes, tamarind and citric acid. Use of Amchoor Powder provides an unique and more acceptable flavour to curries. Amchoor Powder can also be used in a 50:50 proportion along with other acidulant such as tomatoes/tamarind/citric acid.

Amchoor Powder can also be used as sprinkler over different kinds of vegetables salads, snacks such as Masala Puri, Bhel Puri, Pani Puri etc., Amchoor Powder can also be used for Preparing mangobhath, Mango Chutney and Sambar/rasam preparations.

Ingredients
Dry Mango Powder only.

Directions for use
Cook 125 gms Thoor dal with a liter of water. Add a teaspoonful Turmeric Powder and a spoonful of oil while cooking the Dhal. Before the Dhal is fully cooked. Add chopped onions or any other vegetables after the Dhal and vegetables are fully cooked. Add 4 to 5 teaspoonful of KWALITY SAMBAR POWDER. Required quantity of salf and tamarind cook the whole for 10 minutes. Remove the vessel containing sambar your delicious sambar is ready.

Ingredients
Coriander, Chilli, Black Pepper, Fenugreek, Mustard, Cassia, Curry Leaves, Cereal Grain, Vegetable Oil, Asafoetida.

Directions for use
To prepare the pani for 100 puris grind to paste 2 cups of Mint Leaves, 8-10 Green Chillies, 1 Ginger and 1 Sour Lime. Add the paste to 1 ½ lit, of water and salt to taste Add 2 tbsp. KWALITY PANI PURI MASALA. For added taste you may add Amchoor powder to taste. Chilli, strain and serve with chopped boiled black channa or soaked salted boondi as fillers in the puris.

Ingredients
Cumin, Mint leaf, Black Pepper, Fennel seeds, Dry Ginger, Ajwan, Lodided Salt, Black Salt, Acidity regulator (E-330) Asafoetida

Soya Chunk, rice, jeeras, peas, carrots and other seasonal vegetables, diced, salt and pepper to taste, cloves and cinnamon for flavouring.

Directions for use
Heat oil in a heavy bottomed [an. Fry jeera in it. Add the diced vegetables, salt and pepper along with soya chunks. Also add the cloves and cinnamon. Fry for one minute. Add soaked rice in it. Add water, cover the pan and put it to cook on medium heat. Stir once. When the rice is ready transfer it to a serving dish. Garnish with coriander leaves Serve hot.

Directions for use
To get the best flavour and KWALITY TEA MASALA while you boil water to make tea. For 2 cups of tea ¼ tsp of KWALITY TEA MASALA will suffice.

KWALITY TEA MASALA not only adds a special flavour to your tea but also makes you come alive with freshness.

KWALITY TEA MASALA can also to be used to make Ukala. Ukala is a hot brew of milk, water, sugar and a pinch of KWALITY TEA MASALA. Ukala is ideal for those who neeed to take milk but do not like plain. This Masala is also used in milk, coffee.

Ingredients
Black Pepper, Dry Ginger, Green Elachi, Mulathi, Cloves, Cinnamon.

Ingredients
2tsp melted butter, 3tsp Kwality cocoa, 1 ½ Cups Kwality Icing Sugar, ½ tsp vanilla, ½ cup Milk.

Method:
In a medium size bowl, sift icing sugar and cocoa together. Add melted butter and add enough milk to make a good spreading consitency.

Turmeric adds bright colour and flavour in curries and gravies and are an essential ingredient in the manufacture of Curry Powders.

Turmeric is widely being used in ayurvedic products and is believed to strengthen the overall energy of the body, relieve gas improve digestion, dissolve gall bladder stones, relieve arthritis and even in anti cancer medicines. It also acts as natural preservative.

RECIPE: Mix contents of pack in 750 ml water (5 cup) and stir, so that no lumps are formed. Bring to boil while stirring continuously, Simmer for 5-6 minutes and serve.

Ingredients
Edible Starch, Sugar, Salt, Monosodium Gultamate Thickening Agen, Hydrogenated fat, Accidity regulator Maltodextrin, Spices, Dehydrated Vegetables.

This pack of soup powder contains Monosodium Gultamate, unfit for infants below 1 year.

Mix contents of pack in 700 ml water (4 cup) and stir, So that no lumps are formed. Bring to boil while stirring continuously, Simmer for 5-6 minutes and serve.

Ingredients
Edible Starch, Sugar, Salt, Dehydrated Sweet corn Monosodium glutamate, Thickening Agent, Hydrogenated fat, Acidity regulator Maltodextrine, Dehydrated Vegetables, Spices.

This pack of soup powder contains Monosodium Gultamate, unfit for infants below 1 year.

KWALITY Oats – Nature’s most nutritious & delicious health food providing the natural Vitamins, Minerals & Proteins with no chocolosterol. Eaten with milk a nourishing difference to the daily diet.

Ingredients
Rolled oats, Oat bran

Cook a small container full (75g) of Toor Dal in 1ltr of water with 1 tsp refined vegetable oil and a pinch of turmeric. Chum the cooked dal and keep aside. Boil 3-4 tsp KWALITY Rasam powder with tamarind juice, jaggery and salt to taste. Add roughly chopped tomatoes for better flavour. Add the cooked dal and water if necessary. Boil for about 10 min. Add 1 tsp of mustard and pinch of asafetida seasoned in ghee

Ingredients
Coriander, Chilli, Cumin, Fenugreek, Black Pepper, Channa Dal, Salt, Tumeric, Refined Vegetable Oil,Curry Leaves, Asafoetida

Chicken Masala

Marinate 750 gms. Chicken pieces with 1 tsp Chilli Powder, 1tsp ginger garlic paste, ½ tsp Turmeric powder, 3 tbspcurd & salt. Keep for 1 hour. Fry 4 chopped onions in 4 tbsp oil till crisp. Add 3 chopped green chillies, 1 tsp ginger-garlic paste 1 tsp coriander powder, 1 tsp turmeric powder & 3 tsp WINNY Chicken Masala. Fry for 1 min. Add marinated chicken & 4 chopped tomatoes. Cook for 10 mins.

Ingredients
Coriander, Chilli, Cumin, Fennel, Black Pepper, Garlic, Dry Ginger, Kasuri Methi, Cassia, Clove, Turmeric, Mastard, Anistar, Green Cardamon, Lodised Salt, Asafoetida.

To cook 500g meat, grind to fine paste 2 onions. Mix with 1 tsp ginger/garlic paste. Add salt & 4 tbsp strained curd. Marinate cleaned and cut mutton pieces with mixture. Keep for 2 hrs. Heat 4 tbsp oil. Fry till crisp 2 sliced onions. Add marinated mutton 3 tbsp Winny Meat Masala. Stir for 5 minutes. Add 2 cups water. Pressure cook for 10 mins. Service hot with Tandoori Nan or Roti.

THIS IS A SPECIAL READY MIX FOR ALL KINDS OF CHICKEN AND MEAT KABAB. Make a paste of masala by adding Corn Flour and water. Apply the past over dressed Chicken or meat pieces. Keep aside for 30 minutes, Heat oil in a frying pan and fry the chicken of meat pieces. Remove from the heat and serve hot with garnish.

Ingredients
Coriander, Chilli, Cumin,Fennel, Black Pepper, Garlic, Dry Ginger, Kasuri Methi , Cassia, Clove, Turmeric, Mustard, Anistar, Lodised Salt, Green Cardamom, Asafoetida.

An excellent spice mix for Tandoori Chicken and Non – Veg dishes. With a sharp knife make fine slits on pieces of chicken legs and breast (1Kg). Apply Lime and salt. Keep for 15 mins. Mix 4 tsp Ginger/Garlic past. A tsp WINNY TANDOORI CHICKEN MASALA. 6 tbsp strakn ed (thick) Curd, Salt and foodgrade Orange Red Colour. Marinate cut chicken swith Mixture. Keep aside for atleast 2 hrs. Apply 2 tsp melted Butter on the marinated chicken and roast till well done.

Ingredients
Coriander, Chilli, Cumin, Fennel, Black Pepper, Garlic, Dry Ginger, Kasuri Methi, Cassia, Clove, Turmeric, Mastard, Anistar, Green Cardamom, Lodised Salt, Asafoetida.

Take Ginger, Garlic and Green Chillies and Grind to make paste. Mix the paste with Lemon Juice, 2 tsp Groundnut Oil, Salt, Red chilly, Jeera Powder, Turmeric Powder and Winny Fish Masala. Keep for 30 minutes.

Now take fish pieces and mix nicely with gram flour. Take the balance Oil in a Frying pan and fry on a low flame. Add Two Fish Pieces into the Oil and fry on both sides. Add the balance fish pieces and fry the same. Service Hot.

Ingredients
Coriander, Chilli,Cumin, Fennel, Turmeric, Black pepper, Cloves, Cassia, Mustard, Lodised Salt, Garlic, Asafoetida.

Marinate 750 gms Chicken pieces with 1 tsp chilli powder, 1 tsp ginger- garlic paste, ½ tsp turmeric powder, 3 tsp curd & salt, Keep for 1 hour. Fry till crisp 4 chopped onions in 4 tbsp oil. Add 3 chopped green chillies, 1 tsp ginger-garlic paste, 1 tsp coriander powder, 1tsp turmeric powder and 3 tsp Winny Super Chicken Masala. Fry for 1 min. Add marinated chicken & 4 chopped tomatoes. Cook for 10 mins.

Ingredients
Coriander, Chilli , Cumin, Black Pepper , Garlic, Cassia, Dry Ginger, Nutmeg, Mace, Clove, Black Cardamam, Cardamom seeds, Fenugreek, Poppy Seed, Kasuri Methi, Turmeric, Black Gram, Common Salt, Asafoetida.