Recipe Letter 1-14th Edition

Recipe - Letter No. 14 25th Jan, 2013

Dear Customer,

Welcome to the 14th edition of Weekly Recipe-Letter from Kitchen Exotica Food Products & Services.

Our focus products in this Recipe-Letter is Kitchen Exotica – Goda Masala & Fish Masala

The recipes featured in this edition are Bharli Bhendi & Spicy Tangy Surmai Tawa Fry

Bharli Bhendi (Masala Stuffed Okra) – Serves 4

The recipe originates from Maharashtra & is known as Bharli Bhendi wherein Bharli means stuffed with Masala & Bhendi is for Okra or ladyfinger or commonly known as Bhindi in most parts of India.

This recipe if made the conventional way requires a lot of preparation time & a series of procedures of roasting different spices & ingredients & grounding them together

Whereas it is now an amazingly easy recipe to prepare with Kitchen Exotica - Goda Masala & the process largely simplified. It brings the authentic taste & aroma of the genuine Maharashtrian recipe.

Ingredients

Medium sized Bhendi (Okra) : 350 gms

Roasted & Grounded Groundnuts : ½ Cup

Lightly Roasted fresh grated Cocunut : ¼ Cup

Kitchen Exotica Goda Masala : 2 tbsp

Cooking Oil : 3 tbsp

Turmeric : ½ tsp

Curry Leaves : 6 to 8

Salt as per taste.

Fresh coriander for garnish

Directions

In a bowl prepare the masala for stuffing by mixing the roasted groundnut powder, grated coconut, salt & Kitchen Exotica Goda Masala.

Make vertical slits to the bhendi. Stuff in the masala in each of the bhendi & keep aside.

Heat oil in a pan (Non-stick pan preferably). Add the curry leaves & turmeric.

Add the Masala stuffed bhendi, stir fry gently taking care the masala does not come out.

Cover pan with a lid & cook on low flame until the bhendi is soft & cooked.

Garnish with fresh chopped coriander & serve with hot tava roti.

Note - You don’t need to add additional Red Chilly as well as Garam Masala & any other spices as the unique Goda Masala is a combination of all these ingredients & replaces them all.

Spicy Tangy Surmai Tawa Fry – Serves 2

Ingredients

Surmai Pieces : 2 nos (approx 300 gms)

Kitchen Exotica Fish Masala : 1 tbsp

Whole Red Chili (Kashmiri Chili) : 2-3 nos

Ginger : 1 inch approx

Garlic cloves : 6 to 8 nos

Vinegar (Ideally Goan coconut vinegar if available) : 2 tsp

Tamarind Pulp (Imli pulp) : 2 tsp

Lemon Juice : 2 tsp

Salt as per taste.

Directions

Rub the dry fish pieces with lemon juice, half of the salt & set aside to marinate.

In a blender make a fine paste of the ginger, garlic, Kitchen Exotica - Fish Masala, Kashmiri chili, Goan coconut vinegar (use normal vinegar if coconut vinegar is not available), tamarind pulp, 2 tbsp of water & rest of the salt.

On a non stick tawa (Flat pan) heat half the oil & place the fish pieces to fry. Gently turn them over & cook on both sides. Remove from the pan & keep aside.

Heat the remaining oil on the same tawa. Add the masala paste & saute until it’s cooked & a thick sauce like consistency is attained.

Lower the flame & place the fried fish pieces on the masala paste. Ensure that all of the masala is evenly coated to both sides of the fish by turning it over.

Serve hot with French fries or potato chips & veg salad of your choice.

Free Home Delivery within Mumbai & Thane city limits

Contact - 9821299856, 9870183002, 9820687231

You can also place your order by email to us on [email protected] or [email protected]

Particulars 100 Gms 500 Gms 1 K.G

Daily Masala Mix 40/- 200/- 400/-

Kolhapuri Special Masala Mix 40/- 200/- 400/-

Tandoori Masala Mix 45/- 225/- 450/-

Sp.Mutton / Chicken Masala Mix 45/- 225/- 450/-

Sp. Non-Veg Masala 45/- 225/- 450/-

Malvani Masala 40/- 200/- 400/-

Goda Masala 45/- 225/- 450/-

Kitchen King Masala 45/- 225/- 450/-

Biryani / Pulav Masala 55/- 275/- 550/-

Sambhar Masala 35/- 175/- 350/-

Pav Bhaji Masala 45/- 225/- 450/-

Chhole Masala 45/- 225/- 450/-

Fish Masala 41/- 205/- 410/-

Methkut 30/- 150/- 300/-

Turmeric (Haldi Powder) NA 120/- 240/-

mailto:[email protected]


Best Regards & Happy Cooking

Rakhi Vibhandik

(Production Head & InHouse Chef)

Kitchen Exotica Food Products & Services

www.kitchenexotica.in

Recipe - Letter No. 13 16th Jan, 2013

Dear Customer,


Our focus products in this Recipe-Letter is Kitchen Exotica – Biryani Masala

The recipes featured in this edition are Mutton/Chicken Reshmi Biryani & Veg-Paneer Dum

Biryani

Mutton / Chicken Reshmi Biryani – Serves 6 – 8

This delicious Biryani gets its name from the soft & silky texture of the recipe. Even though the genuine

Reshmi Biryani is best made from Mutton experimenting with Chicken is also worthwhile for those

refraining from consuming red meat. This version of Reshmi Biryani recipe is made without using onions.

http://www.kitchenexotica.in/

Ingredients

Mutton / Chicken pieces : 1 Kg

Basmati Rice : 1¼ Kg

Curd (Dahi) : 350 gms

Asli Ghee (Clarified Butter) : 125 gms

Full Cream Milk : 350 ml

Cooking Oil : 3 tbsp

Kitchen Exotica Biryani Masala : 3 tbsp

Fresh Ginger Paste : 2 tbsp

Red Chilli Powder : 1 tbsp

Hing (Asafoetida) : 1 tsp

Kewada Essence (optional) : ½ tsp

Saffron or saffron colouring (optional)

Salt as per taste.

Boiled egg slices & fresh coriander for garnish

Directions

In a large utensil heat the oil. Add the desi ghee to it.

Add the hing, meat along with curd, salt, red chilli powder, ginger paste.

Stir slowly until the liquid dries up. Let the meat lightly burn.

Add only that amount of lukewarm water that it will dry up when the meat is tender & cooked. & very little water remains in form of a gravy.

Add Kitchen Exotica Biryani Masala & mix all the ingredients together. Place a lid on the utensil & Simmer on low heat.

Replace the lid after 10 to 12 minutes & cook on low heat until the water dries up & the ghee starts to separate.

Wash & soak the rice in deep water for an hour. Boil the rice in plenty of water adding salt.

When just cooked, drain the water completely. Divide the cooked rice in to 3 parts.

Grease the bottom & sides of a heavy pan with little ghee, spread one part of rice evenly.

Add the kewada essence, few strands of saffron or saffron colour to the milk & sprinkle it over the rice. Then spread half of the meat over the rice. Cover it with another portion of rice, sprinkle it with some milk.

Spread the remaining meat over the rice. Now spread the last part of rice & sprinkle all the milk over it.

Cover the pan & put it on medium flame to form steam. Then Place the biryani pan on a tawa on lowest heat to cook for about 30 minutes. Let steam remain inside for a while before replacing the lid & serving.

Garnish with boiled egg slices & fresh chopped coriander & serve hot with Dahi Raita.

Veg - Paneer Dum Biryani – Serves 4

Ingredients

Basmati Rice : 4 cups

Finely sliced onion : 2

Ginger Garlic Paste : 2 tbsp

Chopped Carrots : 2

Chopped Potatoes : 1

Paneer cut in to cubes : 1 cup

Cauliflower florets : 1 cup

Chopped Button Mushrooms : 3 to 4 nos

Chopped French Beans : ½ cup

Green Peas : ½ cup

Dahi (Curd) : 2 cups

Red Chilli Powder : 1 tbsp

Cooking Oil / Desi Ghee : 3 to 4 tbsp

Kitchen Exotica Biryani Masala : 3 tbsp

Finely chopped Mint : 1 tbsp

Salt as per taste.

Sliced Fried onion & fried cashew nuts & raisins for garnish

Directions

Soak the rice in water for 30 minutes. Boil the rice in a pan adding salt.

Let the rice cook until it is nearly done or about 3/4th cooked. Drain the water. Make 2 portions of the rice & keep aside.

Heat oil / ghee in a heavy bottomed kadhai. Fry the paneer until light brown. Remove from the heat & keep aside.

Add the onion in the same kadhai & fry them until they are brown.

Add ginger garlic paste, Kitchen Exotica Biryani Masala, red chilli, dahi & stir for a minute.

Add the chopped vegetables & stir for 3 to 4 minutes on low flame. Add ½ cup of water, salt.

Cover the kadhai with a lid & cook until the vegetables are tender. The veggies should not be dry & there should be some gravy. Add the fried paneer to the gravy & mix.

Grease the bottom & sides of a heavy pan with little ghee, spread one part of rice evenly. Sprinkle some chopped mint leaves & spread the veg gravy over the layer of rice.

Cover it with the other portion of rice, sprinkle it with the rest of the mint leaves, the fried onion, cashew nuts & raisins.

Cover the kadhai with a tight lid & cook the Biryani on dum for 15 minutes.

Serve hot with Boondi Raita, & Papad.


Rakhi Vibhandik



www.kitchenexotica.in

We are happy to announce that now you can place your order by email to us on

[email protected] or [email protected]


9821299856, 9870183002, 9820687231




Recipe - Letter No. 12 31st Dec, 2012

Dear Customer,

Welcome to the 12th edition of Weekly Recipe-Letter from Kitchen Exotica Food Products & Services. We

wish all our patrons a Very Happy, Healthy & Peaceful New Year.

In this edition of Recipe-Letter we have 2 exciting party recipes for this week Pav Bhaji Style Pizza &

Chicken Tandoori. The former is a fusion Indo-Italian dish & the latter a traditional widely famed dish.

Our focus products in this Recipe-Letter are Kitchen Exotica – Tandoori Masala Mix & Pav Bhaji Masala.

Pav Bhaji Style Pizza – Serves 4

Ingredients

Pizza Base (Regular) : 4 nos Finely chopped Tomatoes : 5 nos Finely chopped Capsicum : 2 nos Boiled & mashed Green Peas : ½ cup

Boiled & Mashed Potato : 1 Cup Chopped Mushrooms (Optional) : 6 to 8 nos Kitchen Exotica Pav Bhaji Masala : 3 tbsp Ginger Garlic Paste : 2 tbsp Cheese (Preferably Mozzarella Cheese) : As per required to top the Pizza Butter : 2 tbsp Salt as per taste For garnish (optional) – Ground black pepper, Red chili flakes, dry oregano & drizzle with some extra virgin olive oil.

Ideal Accompaniment

Hot & sweet tomato sauce or tomato ketchup or any sweet & sour dips.

Directions

Heat a pan. Add the butter & finely chopped tomatoes. Cook the tomatoes until they are soft & a sauce like consistency appears.

Add the mushrooms, capsicum & sauté for a minute or two.

Add the boiled & mashed potato & green peas, ginger garlic paste, salt & Kitchen Exotica Pav Bhaji Masala.

Mix all the ingredients thoroughly & make a fine paste of all the vegetables until thick sauce consistency is attained.

Spread the mixture evenly on all pizza bases & top it with grated cheese.

Pre heat the oven & grill each of the pizza on moderate heat till the cheese melts & the crust becomes crunchy (This should take around 6 to 10 minutes)

Alternatively the procedure can be carried out by placing the pizza in a thick bottomed pan on medium flame but best results are achieved for this recipe in an oven.

Garnish with some Black Pepper Powder, Red Chili Flakes, Oregano & a dash of EV Olive Oil & serve hot.

Tandoori Chicken – Serves 4

Ingredients

Chicken cut in to large pieces : 800 gms Sour Curd (Dahi) : 250 gms Kitchen Exotica Tandoori Masala Mix : 3 tbsp Kashmiri Chilli Powder : 2 tsp (Optional for extra red colouring if required)

Oil / Desi Ghee : 1 tbsp Lemon Juice : 1 tbsp Salt as per taste.

Ideal Accompaniment

Green chutney of coriander, green chilly & fresh mint (pudina) Salad of sliced radish, onion, cucumber & lemon wedges

Directions

In a large bowl take the curd, Kitchen Exotica Tandoori Masala Mix, salt, lemon juice, oil / desi ghee, Kashmiri Red chilli powder if more colour is desired.

Mix all the ingredients to make a fine & even marinade.

Make slits on the large chicken pieces with a sharp knife.

Mix the chicken in the marinade ensuring that the slits are filled with the marinade.

Place a lid on the bowl & refrigerate the marinade for 4 to 5 hours.

Remove the chicken from the refrigerator & let it come to room temperature.

Pre heat oven or microwave, Place the chicken pieces on grill or place them on skewers & grill on moderate heat for 15 to 20 mts.

Turn pieces over & brush them with some oil & further grill for 10 to 15 minutes or until cooked.

Serve hot with green chutney, salad & lemon wedges

Cooking Options – Ideally tandoori items are prepared with best results in a traditional tandoor or on charcoal fire with a grill mesh & chicken pierced on skewers. The preparation can also be alternatively done in an Oven (OTG) placed on a grill or on skewers or in Microwave on microwave + grill option etc.

Note - You don’t need to add any additional Ginger, Garlic, Red Chilly, Garam Masala as the unique Kitchen Exotica Tandoori Masala Mix is a combination of all these ingredients & replaces them all.


Rakhi Vibhandik



Web : www.kitchenexotica.in




9821299856, 9870183002, 9820687231




Recipe - Letter No. 11 15th Dec, 2012

Dear Customer,


We have 2 exciting main course recipes for this week. The 2 recipes featured in this edition are

Navratan Korma & Goan Fish Curry

Our focus products in this Recipe-Letter is Kitchen Exotica – Daily Masala Mix & Fish Masala

Navratan Korma – Serves 4

This delicious Mughlai main course dish gets its name Navratan (meaning nine gems) from the nine different veggies, fruits & nuts used in its preparation. Try making this recipe at your home using Kitchen Exotica - Daily Masala Mix & you are sure to impress all.

Ingredients Parboiled Veggies (Boiled & Cooked 50%) Potatoes cubed : 1 Cup French Beans : 12-15 Carrots cubed : 2 Medium Green Peas : ½ Cup Cauliflower florets : 1 Cup Kitchen Exotica - Daily Masala Mix : 4 tbsp Paneer cubes : 1 Cup Capsicum cut in to cubes : 1 Nos Pineapple cut in to cubes : ½ Cup Cashew nuts : 12-15 Fresh cream : 2 tbsp Milk : 1 Cup Oil : 3 tbsp Golden brown fried onion paste : ½ Cup Tomato paste : 1 Cup

Salt as per taste

Directions

Heat 1 tsp oil in a pan.

Now add the cashew nuts & fry till slightly brown. Remove & do the same for the paneer cubes & keep aside for later.

In the same pan add the remaining oil & heat. Now add the fried onion paste & sauté for a minute. Add the tomato paste, salt & fry until oil is separated.

Add Kitchen Exotica – Daily Masala Mix, fresh cream & stir. Now add the milk & cook for 1 minute.

Add all the veggies, pineapple, paneer & cashew nuts. Mix gently & cook till the vegetables are done & Korma thickens.

*** Served best with all kinds of Rotis & Naan.

Note - You don’t need to add additional Ginger, Garlic, Red Chilly, Garam Masala & any other spices as

the unique Daily Masala Mix is a combination of all these ingredients & replaces them all.

Goan Fish Curry – Serves 4

This Goan curry is a lovely mix of sweetness of coconut, sourness of tamarind, pungency of chillies & flavours of different spices. This tangy & spicy curry with fresh fish is an awesome combination with rice.

Ingredients

Fish (Pomfret / Surmai) : ½ Kg Tamarind Pulp (Imli) : 1 tbsp Onion roughly chopped : 1 Nos Tomato roughly chopped : 1 Nos Dried Red Chilli : 2 Nos Grated fresh Coconut : ½ cup Garlic paste : 1 tbsp Ginger paste : ½ tbsp Goan coconut Vinegar / White Vinegar : 1 tbsp Kitchen Exotica – Fish Masala : 3 tbsp Oil : 2 tbsp Green chillies slit vertically : 2 to 3

Salt as per taste

Directions

Blend the onion, tomato, coconut, ginger garlic paste, dry red chillies, tamarind paste, vinegar & Kitchen Exotica – Fish Masala together in a blender to make a smooth paste.

Heat the oil in a deep pan. Add the green chillies & the masala paste. Add Salt.

Fry the masala stirring continuously until the oil gets separated & it is completely cooked.

Add the fish pieces & gently sauté in the masala taking care the fish is not damaged.

Add water as per desired gravy consistency & bring it to a boil. (Do not cover pan at any point of time)

Once the gravy comes to a boil simmer it on low heat for further 5 minutes & turn off the flame.

Serve with hot steamed rice.

We highly appreciate your feedback & are thankful for the recipes you mailed us made out of Kitchen

Exotica Products. In the forthcoming Recipe-Letters the best recipe will be selected & the same will be

featured with his/her name under Patrons Recipe section. So mail us your recipes on





Rakhi Vibhandik







9821299856, 9870183002, 9820687231

Recipe - Letter No. 09 19th Nov, 2012

Dear Customer,

Welcome to the 9th edition of weekly Recipe-Letter from Kitchen Exotica Food Products & Services.

Our focus product in this 9th edition of Recipe-Letter is Kitchen Exotica – Daily Masala Mix & our

recipe for today is Malai Kofta. This recipe is widely popular & relished by children especially.

Malai Kofta – Serves 4




Ingredients

Paneer crumbled : 200 gms Boiled & Mashed Potato : 2 Nos Maida (Plain Flour) : 1 tbsp Tomatoes : 3 Medium sized Golden Brown Fried Onion : 1 Nos Milk : 2 Cup Fresh cream : ¼ Cup Kitchen Exotica – Daily Masala Mix : 3 tbsp Finely chopped green chilies : 2 Finely chopped green coriander : 2 tbsp Oil : 3 tbsp Corn Flour : 1 tbsp Salt as per taste.

Fresh finely chopped green coriander for garnish. Directions for making Koftas

Mix the crumbled paneer, maida, mashed potatoes, green chilies, coriander leaves & salt. Make small round balls (size as per required).

Lightly roll the koftas in some corn flour powder. Heat the Oil in a Kadhai & fry the koftas until golden brown & keep aside.

Directions for making the Gravy

*Blanch the tomatoes & make a fine paste of it. *(Boil 4 glasses of water, Add the tomatoes to the boiling water for 2 minutes. Transfer the tomatoes to cold water for a minute)

Peel the skin of the tomatoes & make a fine paste of the tomatoes & the fried onion in a blender.

Heat the kadhai again with the remaining oil & add the tomato onion paste, salt & stir until the oil is separated.

Add “Kitchen Exotica Daily Masala Mix” & mix well. Add the cream & milk. Bring it to a boil & simmer until gravy thickens as per desired consistency.

Add the koftas in the gravy just before serving & simmer for 2 minutes in the gravy.

Garnish with fresh chopped green coriander & some cream.

*** Served best with Lachha Parathas or Butter Nan or Zeera Rice etc. Note - You don’t need to add Ginger, Garlic, Red Chilly, Garam Masala & any spices as the unique Kitchen Exotica - Daily Masala Mix is a combination of all these ingredients & replaces them all. Best Regards & Happy Cooking

Rakhi Vibhandik





Recipe - Letter No. 10 25th Nov, 2012

Dear Customer,


We have 2 exciting main course recipes for this week. The recipes covered in this edition are popular

with the East Indian Catholic community who are renowned for their Non-Veg cuisine. The 2 recipes

featured in this edition are Pomfret Moile & Chicken Sukka.

Our focus product in this Recipe-Letter is Kitchen Exotica – Sp. Non-Veg Masala a truly Multi-

Purpose blend of Masala product used in multiple recipes.

Pomfret Moile (East Indian Catholic community style Fish Masala) – Serves 4

Ingredients Pomfret cut in to pieces : 500 gm Onion finely chopped : 2 nos Kitchen Exotica Sp. Non-Veg Masala : 2 tbsp Green Chillies finely chopped : 3 nos Garlic Paste : 1 tbsp Ginger Paste : 1 tsp Vinegar (Optional Lemon juice) : 1 tbsp Green Chilly : 2 to 3 Oil : 2½ tbsp Salt as per taste

Directions

Wash the sliced pomfret. Dry the pieces & rub some salt.

Heat 1 tbsp of the oil in a non stick frying pan. Shallow fry the Pomfret & keep aside.

In a pan heat the remaining oil & fry the onion till golden brown.

Add the green chillies & ginger garlic paste & Kitchen Exotica Sp. Non-Veg Masala.

Now add the vinegar / lemon juice & salt & half cup of water & stir all the ingredients & simmer for few minutes.

Add the fried fish & let the gravy come to a boil & thicken.

*** Served best with all kinds of Rotis & Steamed Rice.

Note - You don’t need to add additional Red Chilly, Garam Masala & any other spices as the unique Sp.

Non-Veg Masala is a combination of all these ingredients & replaces them all.

Chicken Sukka (East Indian Catholic community style Dry Chicken) – Serves 4

Ingredients Chicken : 1 Kg Onion finely chopped : 3 nos Kitchen Exotica Sp. Non-Veg Masala : 3 tbsp Green Masala Paste : 3 tbsp (Green Chillies, Corriander & Mint Leaves)

Ginger Garlic Paste : 3 tbsp Lemon juice : 2 tsp Oil : 3 tbsp Salt as per taste Chopped green coriander for garnish.

Directions

First make a fine masala paste of green chillies, coriander & mint leaves.

Marinate the chicken pieces for an hour with the green masala , ginger garlic paste, some salt, lemon juice & half the quantity of Kitchen Exotica Sp. Non-Veg Masala.

Heat oil in a kadhai, add the onion & fry until brown colour is attained.

Now add the marinated chicken & fry in the masala till it is brown in colour.

Add the remaining Kitchen Exotica Sp. Non-Veg Masala, Half cup of water, Place a lid on & cook for 20 minutes.

Remove the lid & saute the chicken until it is of dry consistency & well cooked.

Garnish with chopped fresh green coriander.

*** Served best with all kinds of Rotis & Bread

Note - You don’t need to add additional Red Chilly, Garam Masala & any other spices as the unique Sp.

Non-Veg Masala is a combination of all these ingredients & replaces them all.


Rakhi Vibhandik





Recipe - Letter No. 08 14th Oct, 2012

Wishing that the nine days of Navratri bring lots of Blessings, Good Health & Good Luck to you.

Happy Navratri Utsav & Duga Pooja

Dear Customer,


Our focus product in this 8th edition of Recipe-Letter is Kitchen Exotica – Chhole Masala & our recipe for

today is Punjabi Chhole Masala. This north Indian recipe is popularly relished throughout India &

overseas too.

Punjabi Chhole Masala – Serves 4

Ingredients:

Kabuli Chana (Chickpeas) : 250 gms

Cooking Soda : ½ tsp

Tea Powder : 1 tsp or 1 tea bag

Chopped green chillis : 3

Grated ginger : 1 tbsp

Oil / Desi Ghee : 3 tbsp

Kitchen Exotica Chhole Masala : 3 tbsp

Finely chopped onion : 2 Large

Finely chopped tomatoes : 3

Lemon Juice : 2tsp

Salt to taste

Onion rings & fresh coriander leaves for garnish

Directions

Boil 1 cup of water add the tea powder & make black tea.

Soak in the chana with the black tea in 4 cups of water overnight or for 8 hours

Pressure cook the soaked chana with enough water, some salt, cooking soda for 5-6 whistles.

The chana should be soft when you mash it with a spoon.

In a kadhai or heavy bottomed vessel heat the oil / desi ghee, Add the chopped onion & fry until

golden brown.

Add the tomatoes & fry until soft & cooked. Add the grated ginger, chopped green chillies &

Kitchen Exotica Chhole Masala. Saute the masala until oil seperates.

Add the boiled Chana & the water as per desired gravy consistency. Add the lemon juice & salt

as per taste. Mix all the ingredients.

Place a lid & simmer on low flame for 5 to 7 minutes.

Garnish with onion rings & chopped fresh coriander.

***Serve hot with bhatura / puri / paratha / naan / tandoori roti / zeera rice.

Recipe - Letter No. 07 7th Oct, 2012

Dear Customer,


Our focus product in this Recipe-Letter is Kitchen Exotica – Tandoori Masala Mix & we have 2 exciting

starter recipes for this week. The 2 recipes covered in this edition are Tandoori Panner Tikka & Prawns

Amritsari for the Non-Vegetarians.

We at Kitchen Exotica have tried our best to simplify the cooking process for you so you can go further &

make these recipes with minimal ingredients as the unique combination of Kitchen Exotica - Tandoori

Masala Mix comprehensively covers all those ingredients which go in the genuine recipe.

Tandoori Paneer Tikka – Serves 4

Ingredients

Paneer cut in to 1 inch cubes : 250 gms Tomatoes diced & deseeded : 2 Onion : 2 Capsicum : 2 Curd (Yogurt) : 200 gms Oil : 1 tbsp Kitchen Exotica – Tandoori Masala Mix : 2 tbsp Lemon juice : 2 tsp Sugar : 1 tsp Salt as per taste.

Directions

Cut all the veggies & the paneer in to 1 inch cubes.

In a bowl pour in the curd, add lemon juice, Kitchen Exotica - Tandoori Masala Mix, Salt, Sugar & half the quantity of oil. Give it a good stir.

Add the cubed paneer & the veggies in the bowl. Gently mix all the ingredients in the marinade & refrigerate for an hour.

Arrange the paneer & the veggies on skewers or on tooth picks.

Place on a rack or grill in the oven or Microwave it on Grill + Microwave option.

Brush with oil after 10 minutes & further grill until cooked. Serve hot alongside with mint chutney & lemon wedges.

Note - You don’t need to add Ginger, Garlic, Red Chilly, Garam Masala & any spices as the unique Kitchen Exotica - Tandoori Masala Mix is a combination of all these ingredients & replaces them all.

Prawns Amritsari – Serves 4

Ingredients

Prawns Shelled & Deveined : 400 gms Gram Flour (Besan) : ¾ Cup Egg : 1 Corn Flour : 1 tbsp Oil : For deep frying Kitchen Exotica – Tandoori Masala Mix : 2 tbsp Juice from half a lemon Salt as per taste.

Onion salad & fresh finely chopped green coriander for garnish

Directions

Marinate the Prawns in the lemon juice, some salt & 1/4th quantity of Tandoori Masala Mix, set aside for 5 to 10 minutes.

In a bowl break in the egg, add the besan, corn flour, Salt, the rest of the Tandoori Masala Mix.

Mix all the ingredients, add the marinated Prawns to the batter & stir to coat each of them.

Heat oil for deep frying, slide in the prawns in batches, not too much at a time.

Fry the Prawns till they turn bright golden brown in colour on both the sides.

Garnish with Fresh green coriander & serve hot with onion salad, green chutney as a side dish with your main course or as a cocktail snack.

Note - You don’t need to add Ginger, Garlic, Red Chilly, Garam Masala & any spices as the unique Kitchen Exotica - Tandoori Masala Mix is a combination of all these ingredients & replaces them all.


Rakhi Vibhandik


Contact Us Kitchen Exotica Food Products & Services

Email: [email protected] or [email protected]



Paneer Lababdar (Cottage Cheese with Tomato Masala Gravy) – Serves 4

Ingredients

Paneer cut in to medium size pieces : 250 gms. Finely chopped tomatoes : 2 medium sized Onion : 2 Medium sized Oil : 1½ tbsp Butter : 1 tbsp Fresh cream : ½ tbsp Kitchen Exotica – Daily Masala Mix : 3 tbsp Kitchen Exotica – Kitchen King Masala : 1 tsp Salt as per taste.

Fresh finely chopped green coriander for garnish

Directions

Heat the oil in a Kadhai. Add finely chopped onion & cook until golden brown.

Add the finely chopped tomatoes & cook until the oil is separated.

Add Kitchen Exotica - Daily Masala Mix, Salt & ¼ cup of water.

Give it a good stir & place a lid for 2 to 3 minutes. Remove the lid & add the paneer & fold it carefully in the masala gravy.

Add 1 tsp of Kitchen Exotica – Kitchen King Masala & butter. Cook on low flame for 3 to 4 minutes.

Garnish with fresh cream & finely chopped green coriander. Serve hot with parathas / phoolkas.

Note - You don’t need to add Ginger, Garlic, Red Chilly, Garam Masala & any spices as the unique

Kitchen Exotica – Daily Masala Mix is a combination of all these ingredients & replaces them all.

Recipe - Letter No. 05 21st Sept, 2012

Vakratunda mahakay suryakoti samaprabha ll Nirvighnam kurume devo Sarva karyeshu sarvada ll

Ganapati Bappa Morya !!!!

Dear Customer,


We would like to wish all our readers a very Happy Ganesh Chaturthi & May the Lord shower his

blessings on you always.

Our focus product in this 5th edition of Recipe-Letter is Kithchen Exotica - Kolhapuri Sp. Masala Mix &

our fun recipe in this festive season is Kolhapuri Misal. Even though this recipe has its origins in

Maharashtra it’s made in different styles in different regions. We are bringing you the Kolhapuri version

of this recipe.

Kolhapuri Misal – Serves 4

Ingredients Sprouted Matki (Sprouted Moth Beans) : 2 Cups Finely chopped onions : 4 nos. Kitchen Exotica Kolhapuri Sp. Masala Mix : 4 to 7 tsp as per your desired spice level. Boil & peeled potatoes cut in to small pieces : 2 nos Fresh coconut cut in to pieces : ¼ cup Oil : 3 tbsp Curry Leaves : 5 to 6 Dry Mix Farsan : 250 gms Chopped fresh coriander : 2 tbsp Salt as per taste Some lemon slices

Directions to Make Matki kat (Spicy Curry)

In a blender make a fine paste of the coconut, Kitchen Exotica Kolhapuri Sp. Masala Mix & 1 table spoon fresh coriander

Heat the oil in a kadhai, add curry leves, add half of the finely chopped onion & fry until brownish colour is attained.

Add the grinded masala paste & sauté until it oozes the oil out. Add the sprouted Matki (Sprouted Moth)

Add salt & 5 to 6 cups of water to make a thin consistency curry. Boil the curry until the matki is cooked. Place a lid & simmer on very low heat for further 5 minutes.

Directions for Serving Misal

Take 4 serving bowl/dish. Add cooked potato cubes to each dish & pour in hot Matki kat.

Add mix farsan & remaining chopped onion, squeeze some lemon juice & garnish with fresh coriander.

Serve additional kat (thin matki curry) in a bowl.

Best served with pav or sliced bread.

Note - You don’t need to add Ginger, Garlic, Red Chilly, Garam Masala & any spices as the unique

Kitchen Exotica - Kolhapuri Sp. Masala Mix is a combination of all these ingredients & replaces them all.

Recipe - Letter No. 04 14th Sept, 2012

Dear Customer,


We value your suggestions & feedback. The response to our previous editions of the Recipe-Letter has

been truly overwhelming. After last week’s all non-vegetarian affair & the festive season round the

corner we settle down to two subtle & delicate recipes for this weekend. Do let us know how you like

them.

Our focus product in this 4th edition of Recipe-Letter is Kitchen Exotica – Goda Masala. This blend of

Masala is widely used in Maharashtra & parts of Karnataka. We bring you 2 recipes today one a rice

preparation & a dal preparation for the health conscious.

Masale Bhaat – Serves 4 (A rice preparation usually part of Maharashtrian wedding menu)

Ingredients

Rice : 2 Cups Potato (peeled & cut in to pieces) : 1 Onion (Cut in to long shreds) : 1 Vegetables of your choice Diced Brinjal or Tendli or Cauliflower florets : 1 Cup Kitchen Exotica – Goda Masala : 3 tsp Oil : 2 tbsp

Salt as per taste, Grated Coconut & Fresh Coriander for Garnish

Directions

Heat oil in a pressure cooker.

Add the onion & fry until golden brown.

Add the potato & veggies of your choice, season with salt & fry further for 2 to 3 mts.

Add Kitchen Goda Masala. Sauté for a minute.

Add the washed rice, Mix all the ingredients together.

Add 4 cups of water & give it a good stir.

Pressure cook for 5 to 8 mts. (Cook until 1 whistle & simmer for further 5 mts).

Garnish with grated fresh coconut & chopped fresh coriander. *** Served best with a tsp of Asli Ghee (clarified butter) & Dahi Kachumbar (Dahi Raita) Note - You don’t need to add additional Red Chilly, Garam Masala & any other spices as the unique

Goda Masala is a combination of all these ingredients & replaces them all.

Sprouted Methi Dal – Serves 4 (Sprouted Fenugreek Seeds & Dal)

Ingredients

Toovar Dal – Soaked in water for 3 to 4 hrs : 1 Cup Sprouted Methi seeds : ¼ Cup Curry Leaves : 7 to 8 leaves Kitchen Exotica – Goda Masala : 3 tsp Turmeric : 1tsp Mustard seeds (Rai) : 1 tsp Cumin Seeds (Zeera) : 1 tsp Chopped green Chilly : 1 nos Oil : 2 tbsp Jaggery or Sugar as per taste, Salt as per taste.

Grated fresh coconut & fresh coriander for garnish

Directions

Heat the oil in a Kadhai.

Make a tadka of the mustard seeds, zeera, curry leaves, green chilly.

Add the dal, turmeric & sprouted methi seeds & mix well stirring continuously.

Add Kitchen Goda Masala. Jaggery or sugar as per your liking, salt & sauté for a minute.

Add a little bit of water. Mix all the ingredients, place a lid & simmer until cooked.

Once cooked reduce to desired consistency.

Garnish with grated fresh coconut & chopped fresh coriander. *** Served best with phoolkas & steamed rice.

Recipe - Letter No. 03 7th Sept, 2012

Dear Customer,

Welcome to the 3rd edition of weekly Recipe-Letter from Kitchen Exotica Food Products & Services.

We thank you for your feedback for our previous editions of the Recipe-Letter. Based on your suggestion

in this edition we are including one starter & one main course recipe both non-vegetarian.

Our focus product in this 3rd edition of Recipe-Letter is Kitchen Exotica-Sp. Mutton/Chicken Masala

Mix. Both of these recipes even though made with minimal readily available ingredients are truly rustic

and are inspired from the spicy cuisine culture of Vidarbha region of Maharashtra.

Cocktail Mutton Chops – Serves 4

Ingredients Boiled & cooked Mutton Chops (Ribs) : 400gms Sp. Mutton /Chicken Masala Mix : 4 tsp Finely chopped Onion : 2 Medium sized Oil : 2 Tbsp Salt : As per taste Fresh coriander, onion rings, tomato slices & lemon for garnish

Directions

Heat oil in a frying pan, Add finely chopped onion, Fry until deep brown colour is attained.

Add Kitchen Exotica Mutton/Chicken Masala Mix & salt to the pan & sauté for a minute.

Add the cooked Mutton Chops & fry on high flame until the masala comes to a dry consistency.

Garnish with chopped fresh coriander & onion rings with a squeeze of lemon juice.

*** Served best as a starter & an accompaniment with all kind of cocktails.


the unique Kitchen Exotica - Sp. Mutton/Chicken Masala Mix is a combination of all these ingredients &

replaces them all.

Kheema Kaleja Masala – Serves 4

Ingredients

Boiled & cooked Kheema (Minced Meat) : 250 gms Boiled & cooked Kaleja (Liver) : 250 gms Sp. Mutton/Chicken Masala Mix : 4 tsp Fried onion : 2 medium sized Finely chopped tomato : 1 nos Green Chilly : 2 to 3 Oil : 1½ tbsp Salt as per taste & Fresh Coriander & lemon for Garnish

Directions

Make a fine paste of the fried onion

Heat oil in a frying pan, add the fried onion paste.

Add the finely chopped tomato & green chillies. Add Salt & stir until tomato is fully cooked.

Add Kitchen Exotica Sp. Mutton / Chicken Masala Mix. Sauté for a minute.

Add the cooked Kheema & Kaleja along with the stock, Mix well in the masala.

Simmer on low heat for 5 minutes.

Garnish with chopped fresh coriander & squeeze a little bit of lemon juice.

*** Served best with all kinds of Rotis / Pav (Bread) / Steamed Rice.


the unique Kitchen Exotica - Sp. Mutton/Chicken Masala Mix is a combination of all these ingredients &

replaces them all.


Rakhi Vibhandik





9821299856, 9870183002, 9820687231

Recipe - Letter No. 02 31st Aug, 2012

Dear Customer,

Welcome to the 2nd edition of weekly Recipe-Letter from Kitchen Exotica Food Products & Services.

We thank you for your tremendous response for our first edition of the Recipe-Letter. Based on your

feedback in this edition we are including one vegetarian & one non-vegetarian recipe.

Our focus products in this 2nd edition of Recipe-Letter are Kithchen Exotica - Kolhapuri Sp. Masala Mix

& Malvani Masala. Both of this Masala blends are regional & made as per the age old authentic

combinations of spices used to prepare the blends in the respective regions.



Kolhapuri Sp. Masala Mix – Bharli Vangi (Masala Stuffed Brinjals) – Serves 4

Ingredients

Medium sized Bringals : 300 gms Finely chopped onions : 2 nos. Kitchen Exotica Kolhapuri Sp. Masala Mix : 4 tsp Roasted Peanuts : Half Cup Roasted Grated Coconut : Quarter Cup Roasted Sesame (Till) : 1 tbsp Oil : 2 tbsp Salt as per taste & fresh coriander. Directions

Make vertical slits to the brinjal taking care it’s not separated & keep stalk intact.

Dry grind the roasted peanuts, coconut, sesame & Kolhapuri Sp. Masala Mix

Heat half the amount of oil in a kadhai, add the onion & fry till golden brown transfer to a plate.

Make a mixture of the fried onion, coriander leaves, salt & grind of peanuts, coconut & sesame.

Fill the mixture of the masala in to the slit bringals.

Heat the remaining oil in a pan. Place the stuffed brinjals & the remaining masala.

Add 1 cup of water to the pan & place a lid. Cook on low heat & stir the masala at regular intervals & replace the lid. Cook until the brinjals are soft & cooked.

Serve hot with Roti or Phoolkas. Best suited with Bajra Bhakri. Note - You don’t need to add Ginger, Garlic, Red Chilly, Garam Masala & any spices as the unique

Kolhapuri Sp. Masala Mix is a combination of all these ingredients & replaces them all.

2) Malvani Masala - Malvani Machhi Kalwan - Serves 4

Ingredients Fish cut in to pieces (Pomfret / Surmai / Halwa) - 400 gms Fresh Coconut cut in to small pieces - 1 Cup Garlic - 8 to 10 pods Ginger - 1 inch Kitchen Exotica Malvani Masala - 2 tbsp Chopped Onion - 1 medium sized Whole Kokum or Kokum Extract - 4 nos or 1 tsp extract Oil - 3 tbsp Salt - As per taste

Fresh coriander for garnish.

Directions

In a blender add the coconut, chopped onion, ginger, garlic & Kitchen Exotica Malvani Masala.

Grind all these ingredients to a fine paste by adding a quarter cup of water.

Heat the oil in a kadhai, pour in the masala paste. Stir till the oil gets separated from the masala.

Add half a cup of water to the masala & further cook for a couple of minutes with lid on.

Add the kokum/kokum extract, salt & the fish pieces. Gently fold the fish pieces in the masala.

Add water as per desired gravy consistency. Let it come to a boil & until cooked.

Garnish with fresh chopped coriander. Serve with Chapatis / Rotis & Steamed Rice.

Tip - Authentic Malvani dishes are best suited with Rice Bhakris (Rice Rotis) or Malvani Ghavne.

Note - You don’t need to add additional Red Chilly, Garam Masala & any other spices as the unique

Malvani Masala is a combination of all these ingredients & replaces them all.


Rakhi Vibhandik


Recipe - Letter No. 01 23rd Aug, 2012

Dear Customer,

Welcome to the 1st edition of weekly Recipe-Letter from Kitchen Exotica Food Products & Services.

In our 1st edition we are including 2 recipes & our focus product is Daily Masala Mix. It’s a truly unique

blend that brings a rich texture & flavour to our daily sabzi. Go on try these simple recipes with Daily

Masala Mix & make it a celebration at the dinner table.

We welcome your feedback & would appreciate if you share the exciting recipes tried with our products.

Special Mix Veg – Serves 4

Ingredients

Cauliflower, Mutter, Capsicum - 200 gms

Paneer - 75 gms

Potato - 1 Large

Daily Masala Mix - 3 / 4 tsp (Depending on your spice index)

Onion - 1 Large

Tomatoes Chopped - 2 medium sized

Fresh Cream - 2 tsp

Oil - 3 tbsp

Salt - As per taste

Coriander leaves - For garnish

Directions

Take half the quantity of oil & shallow fry Cauliflower, Capsicum, Mutter, Paneer, Potato

separately & keep aside

Make a fine paste of onion & tomatoes & fry the same in the remaining oil until the oil starts to

separate from the paste.

Add Daily Masala Mix, Saute for a minute, add cream, shallow fried vegetables & paneer.

Season with salt, mix well & add water as per desired gravy consistency. Place a lid & simmer

until cooked.

Garnish with fresh coriander leaves & serve with hot phoolkas or rotis

Note - You don’t need to add additional Ginger, Garlic, Red Chilly as well as Garam Masala & any other

spices as the unique Daily Masala Mix is a combination of all these ingredients & replaces them all.

Zatpat Aloo Gobi – Serves 4

Ingredients

Cauliflower - 250gms

Potato - 1 Large

Daily Masala Mix - 3 tsp

Onion - 1 Nos

Tomatoes Chopped - 2 medium sized

Oil - 2 tbsp

Salt - As per taste

Coriander leaves, Green Chillies - For garnish

Directions

Heat oil in a pan, add the onion. Fry until golden brown.

Add finely chopped tomatoes & cook until the oil is separated.

Add 3 tsp of Daily Masala Mix & cook for a minute.

Add the vegetables & salt, Mix all the ingredients.

Add ¼ cup of water & simmer with lid on until cooked.

Garnish with chopped coriander & green chillies. Serve with roti or phoolkas Note - You don’t need to add additional Ginger, Garlic, Red Chilly as well as Garam Masala & any other spices as the unique Daily Masala Mix is a combination of all these ingredients & replaces them all. We highly appreciate your feedback & are thankful for the recipes you mailed us made out of Kitchen

Exotica Products. In the forthcoming Recipe-Letters the best recipe will be selected & the same will be

featured with his/her name under Patrons Recipe section. So mail us your recipes on



Rakhi Vibhandik




You can also place your order by email to us on [email protected] or [email protected]


9821299856, 9870183002, 9820687231






Particulars 100 Gms 500 Gms 1 K.G

Daily Masala Mix 40/- 200/- 400/-

Kolhapuri Special Masala Mix 40/- 200/- 400/-

Tandoori Masala Mix 45/- 225/- 450/-

Sp.Mutton / Chicken Masala Mix 45/- 225/- 450/-

Sp. Non-Veg Masala 45/- 225/- 450/-

Malvani Masala 40/- 200/- 400/-

Goda Masala 45/- 225/- 450/-

Kitchen King Masala 45/- 225/- 450/-

Biryani / Pulav Masala 55/- 275/- 550/-

Sambhar Masala 35/- 175/- 350/-

Pav Bhaji Masala 45/- 225/- 450/-

Chhole Masala 45/- 225/- 450/-

Fish Masala 41/- 205/- 410/-

Methkut 30/- 150/- 300/-

Turmeric (Haldi Powder) NA 120/- 240/-

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Recipe Letter 1-14th Edition

Documents

Transcript of Recipe Letter 1-14th Edition