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Kumbh Masala

Welcome to Kumbh Masala. The genesis of the concept of blended spices can be traced to the Garam Masala: the original Indian 4 spice blend of cinnamon, pepper, clove, black cardamom that impart flavour and aroma to gourmet Indian cuisine. Taste, the third critical aspect, was achieved through the additions of various spices known as colouring agents, souring agents, thickening agents, pungents etc. Site best viewed in 1024 x 768 resolution. Site Designed and Developed by Webzonex.

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Ms Anilkumar Sureshkumar & Co

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Umel●●●●tak,

Vas●●●est

Mu●●ai , Maharashtra, 401201

India IN

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Ms Anilkumar Sureshkumar & Co

Tushar Thakkar

Plot No 135 , Va●●●●●●●●●●●●●●●●dustrial estate,

Umel●●●●tak,

Vas●●●est

Mu●●ai , Maharashtra, 401201

India IN

091.●●●●9175
tu●●●●●●●@yahoo.co.in

View this contact

Ms Anilkumar Sureshkumar & Co

Tushar Thakkar

Plot No 135 , Va●●●●●●●●●●●●●●●●dustrial estate,

Umel●●●●tak,

Vas●●●est

Mu●●ai , Maharashtra, 401201

India IN

091.●●●●9175
tu●●●●●●●@yahoo.co.in

View this contact

Ms Anilkumar Sureshkumar & Co

Tushar Thakkar

Plot No 135 , Va●●●●●●●●●●●●●●●●dustrial estate,

Umel●●●●tak,

Vas●●●est

Mu●●ai , Maharashtra, 401201

India IN

091.●●●●9175
tu●●●●●●●@yahoo.co.in

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Kumbh Masala | kumbhspices.biz Reviews
<META>
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Welcome to Kumbh Masala. The genesis of the concept of blended spices can be traced to the Garam Masala: the original Indian 4 spice blend of cinnamon, pepper, clove, black cardamom that impart flavour and aroma to gourmet Indian cuisine. Taste, the third critical aspect, was achieved through the additions of various spices known as colouring agents, souring agents, thickening agents, pungents etc. Site best viewed in 1024 x 768 resolution. Site Designed and Developed by Webzonex.
<META>
KEYWORDS
1 pav bhaji masala
2 chhole masala
3 garam masala
4 chat masala
5 biryani/pulav masala
6 chicken masala
7 meat masala
8 pani puri masala
9 sambhar masala
10 chai masala
CONTENT
Page content here
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PAGE
pav bhaji masala,chhole masala,garam masala,chat masala,biryani/pulav masala,chicken masala,meat masala,pani puri masala,sambhar masala,chai masala,sp garam masala,ready pickel masala,sabji masala,fish curry masala,chilli powder,coriander powder
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Kumbh Masala | kumbhspices.biz Reviews

https://kumbhspices.biz

Welcome to Kumbh Masala. The genesis of the concept of blended spices can be traced to the Garam Masala: the original Indian 4 spice blend of cinnamon, pepper, clove, black cardamom that impart flavour and aroma to gourmet Indian cuisine. Taste, the third critical aspect, was achieved through the additions of various spices known as colouring agents, souring agents, thickening agents, pungents etc. Site best viewed in 1024 x 768 resolution. Site Designed and Developed by Webzonex.

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kumbhspices.biz kumbhspices.biz
1

Kumbh Masala

http://www.kumbhspices.biz/spgaram-masala.html

Product: Sp. Garam Masala. Boil, peel and chop potatoes. Heat oil, fry cumin seeds till golden brown, add chillies and ginger, ground to a paste. Saute till chillies are well fried, then add Kumbh Coriander Powder. After 20 secs, add the potatoes, salt, Kumbh Sp. Garam Masala. Everest Chat Masala and chopped coriander leaves. Mix. Cool. Coriander, Cummin, Black Pepper, Cassia Leaves, Cardamom, Stone Flower, Mace, Cassia, Khas Khas, Black Cardamom, Shaijeera, Anistar, Chilli.

2

Kumbh Masala

http://www.kumbhspices.biz/sambhar-masala.html

Soak 100 gms Toor Dal for 30 mins. Boil Soaked dal with pieces of Drumstick, Brinjal, Pumpkin and Onions. Add 1 tsp of chilli pd, Salt as per taste, 2 tsp thick tamarind juice, 1 tbsp KUMBH SAMBHAR MASALA. Heat 2 tsp oil. Add 2-3 red chilli , 1/2 tsp fenugreek, 1/2 tsp mustard , 2 spun of curry leaves, pinch of asafoetida for baghar. Add baghar in a mixture of dal and vegetables. Boil for 2-3 mins. Your Sambhar is ready to serve with Idli, Wada, Dosa and Uttapa. Site best viewed in 1024 x 768 resolution.

3

Kumbh Masala

http://www.kumbhspices.biz/receipe.html

Chopped 2 Onions in 2 tbsp Oil till it becomes golden brown. Add 2 chopped Tomatoes and 2 tbsp Ginger Garlic paste with 1 tsp KUMBH PAV BHAJI MASALA. Chilli powder, salt as per taste. Add 500 gms of boiled vegetable like Potatoes, Carrots, Green, Peas, Capsicum, Cauliflower cook and mash for 4-5 mins. Then add butter, chopped Coriander leaves. Serve with hot Buttered Pav and raw chopped Onions with Lemon Sprinkled. Gives better taste. (500gms vegetables or 1 liter of ready dal needs 1.1/2 tsp. 1 tsp Crea...

4

Kumbh Masala

http://www.kumbhspices.biz/fish-curry-masala.html

Product: Fish Curry Masala. A) Clean 2 medium size fish. B) Make a thick paste with 4 tsp Kumbh red chilli powder, 3 tsp kumbh turmeric powder, and juice of 2 lemons, 1 tsp ginger garlic paste and 1 tbsp of Kumbh Fish Curry Masala. C) Make slits on the sides of the fish and rub the above paste on the fish. D) Cover and leave aside for hour. E) Heat a non-stick pan and sprinkle 2-4 tsp oil. G) When the fish turns golden brown remove it from the pan. H) Serve hot garnished with lemon slices.

5

Kumbh Masala

http://www.kumbhspices.biz/pickel-masala.html

Product: Ready Pickel Masala. Wash the lemons in warm water with some dishwashing soap and thoroughly dry (Water is a major enemy in a pickling process) Cut the lemons into small pieces (approx 16 pieces per lemon) Add 2 table spoons of oil in a pan, add mustard seeds and heat. When the mustard seeds start popping, add a pinch of asofoetida Add the Kumbh pickle masala. Site best viewed in 1024 x 768 resolution. Site Designed and Developed by Webzonex.

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Kumbh Masala

Welcome to Kumbh Masala. The genesis of the concept of blended spices can be traced to the Garam Masala: the original Indian 4 spice blend of cinnamon, pepper, clove, black cardamom that impart flavour and aroma to gourmet Indian cuisine. Taste, the third critical aspect, was achieved through the additions of various spices known as colouring agents, souring agents, thickening agents, pungents etc. Site best viewed in 1024 x 768 resolution. Site Designed and Developed by Webzonex.

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