National Masala Mills

View Enquiry Basket

Our Products

Indian Spice Powder

Blended Spices Powder

Indian Whole Spices

Ready Mixes

Kashmiri Honey

Kashmiri Traditional Spice Mix

Kashmiri Saffron

Jams and Murabbas

Kashmiri Kehwah Instant Mix

Vegetable Pickles

Mineral Water

Indian Recipes

National Masala Mix, reveals and shares the secrets of some of the special delicacies of India, which are among the world's most accepted cuisines. These are equally acclaimed as well as immensely relished by both common man and food connoisseurs. One can very aptly team these recipes with our range of spices to have that distinctive taste, flavor and aroma.

Spicy Hooves Curry	Seekh Kabab	Tandoori Style Bar-b-Que Chicken	Lahori Fried Fish
Shahi Chicken Curri	Braai	Kadai/Fry Gosht	Kashmiri Kofta

Spicy Hooves Curry

Ingredients:

Goat hooves 6-8 washed & chopped
2 sliced onions, large
2 tbsp ginger paste
2 tbsp garlic paste
200g yogurt, plain
Alamin paya curry masala

Preparation Method

In a pressure cooker take 8 glasses of water, and put on boil when water starts boiling, add the hooves, half of sliced onions, ginger, garlic and Alamin Paya Curry Masala Cook on low heat until the hooves are tender (8-10 whistles). Remove from heat.
Heat the ghee in another pan and add the remaining sliced onions.Fry till golden. Add the yogurt and fry for few more minutes then stir this mix to the cooked hooves.
Cover and cookon low heat for15-20 minutes.

Serving Suggestions

Garnish with chopped green coriander, greenchilies. Serve hot with naans or plain boiled rice.

Tips For Best Results

Boil the hooves in hot water for 15 minutes and throw the water away before you start cooking. Serves 6-8 persons.

Seekh Kabab

Ingredients:

Mince : Chicken1kg
Ghee/Buter 100g
Green Chilies 2tbsp.
Onion, 1 medium
Ginger Paste, 2 tbsp.
Garlic Paste, 1 tbsp.
Alamin Seekh Kabab Masala mix

Preparation Method

Mix all the above ingredients except ghee/butter and leave it aside for about 3 hours.
Mix ghee/butter (if suet is not mixed with the minced meat) and make small meat balls.Thread each meat ball through a skewer.With a wet hand flatten the grounded meat into a thin layer around each skewer.
Put the Seekh Kababs on very low heat of coal fire or in an oven. Periodicaly turn skewers,until the kababs are light brown. Do not over grill/brown the Kababs.

Serving Suggestion

Serve hot with Parathas, onion rings rinsed in cold water and tamarind chutney. Serves 6-8 persons.

Tandoori Style Bar-b-Que Chicken

Ingredients:

300g Chicken, Skinless
100g Yogurt
4tsp Lemon Juice/Vinegar*
100g Butter/ghee/Oil
Alamin Tandoori Seasoning

Preparation Method

mix the yogurt, alamin tandoori masala and butter/ghee/oil.
Coat the chicken pieces with the marinate and set it aside for few hours preferably in a refrigerator. Discard the liquid collected, if any oven, mark 5, 375ºF/190ºCfor 45 minutes. Then place the tray under high seting of grill until lightly browned.OR Bar-b-que the chicken pieces until tender and browned on each side.

Serving Suggestion

*Serve with fresh green salad, onions, tomatoes and edges of lemon.*Serves 6 -8 persons.

Lahori Fried Fish

Ingredients:

Fish/Prawns : 1kg, boneless cubes/steaks/ fingers/slices/whole
Oil/Ghee : 3 cups/ 500g for deep frying
Alamin fish fry : one packet
Spice mix (use less for mild hot)

Preparation Method

mix half a cup of water in alamin fish fry seasoning mixand make a smooth bater. Apply it on the fish and marinate for 20-30 minutes.Then deep fry the fish until brown and crispy.

Serving Suggestions

Serve with raita and salad.

Shahi Chicken Curri

Ingredients:

1 kg chicken put into small cubes
200g, onions finely sliced
100g yogurt
1 tbsp garlic paste
1 tbsp ginger, chopped
250g ghee / oil
Alamin chicken curry mix

Preparation Method

In a small deep pan heat ghee and add sliced onions. Sauté on high heat for 10 minutes or until the onions turn transparent.Stir frequently.*Reduce heat to low and continue frying until the onions are golden. Stir constantly.
*Remove from heat and drain the ghee.Spread the fried onions on some absorbent paper. Allow it to cool, and when crisp, crush it coarsely with a rolling pin.Do not grind it into a paste.
In the same ghee add garlic paste and fry for few seconds. Then stir in meat, yogurt, ginger and Alamin chicken cury mix. Cover the pot and cook on very low heat until the meat is tender. If desired add 1-2 cups of water.
Add crushed fried onions and stir.Then cover and cook on low heat for 5 minutes or until the ghee separates from the gravy.

Serving Suggestions

Serve with taftans, lal roti and naans. *Serves 6-8 persons.

Braai

Ingredients:

1 cup plain yogurt
2 tsp Alamin Braai Seasoning
1 tsp white sugar
1 tsp vegetable oil
1 large onion
1 cup cubed lamb stew meat
12 pieces dried apricots
8 kabab skewers

Directions

Make the sauce by mixing together the yogurt,Alamin Braai Seasoning sugar and oil in a small bowl. Taste and adjust seasonings to your liking. Peel and cut the onion into 1 inch cubes. Thread skewers alternating lamb cubes,onion dried apricot halves. Place them into a large resealable bag and pour in the sauce. Make sure the kababs are evenly coated. Refrigerate and allow to marinate overnight or for at least 8 hours. Preheat grill to medium heat and lightly oil the grate. Grill the kababs over medium heat for 8 to 10 minutes on each side, or to your desired.

Kadai / Fry Gosht

Ingredients:

1 kg small cubes Beef/Chicken/Muton
200g Tomatoes, medium
3 whole Green Chillies
2 tbsp Garlic powder
2 tbsp Ginger powder
200 g Ghee/Oil/Buter

Steps of Cooking

Place the meat in a small pot and add 2-3 Cups of water, add the garlic, ginger and alamin kadai gosht curry mix. Cover and boil on low heat till the meat is tender.(about one cup of liquid stock should remain in the pot).
In another pot heat ghee/oil/buter and add tomatoes. Fry untill half the juice of tomatoes Has dried up(about 15 minutes).
Add the cooked meat, stock and green chillies to the fried tomatoes.Cover and cook on high heat For 5 minutes then for 10 minutes on low heat.

Serving Suggestions

*Garnish with lemon juice and chopped green corriander. Serve with hot naans. *Serves 6-8 persons.

Balti Gosht

Add,4 medium quartered onions and 6 table spoons Lemon juice. Same as above Then heat ghee/butter add cooked meat, Garlic and ginger.Fry for 5 minutes on high heat stir continuously.Add quartered tomatoes,quartered onions And whole green chillies. Cover and cook for 10 minutes, Add lemon juice before serving.

Kashmiri Kofta

Ingredients:

Minced Spiced Meat of Sheep or Goat, 1kg
Mustard Oil 1/2 cup
Cumin Seeds 1/2 tsp Garlic
Garlic 5 Cloves
Red Decoction Flowers ( K -' Moaval ')1/2cup
Onion and Shalot Seasoning 2 tbsps
Salt 1 tsp.or to taste
Saffronapinch (optional Alamin Kofta Rista Mix As Required)

Directions

For preparation of the Minced Meat for ' Rista ', sometimes a table-spoon of clarified butter is added, while pounding, to enhance its taste and flavour.
- To prepare the onion and shalot seasoning.
Boil Cockscomb Flower in a cup of water, and strain to prepare the Red Decocation.
Make somewhat flatened Bals, of about 1"diameter,out of the prepared Spiced Minced Meat, first by pressing the required quantity in the right hand palm,and then by roling it between both palms. Greasing and moistening the palm with a litle oil and water, facilitates this work.

Preparation Method

Heat the oil in a tinned copper or steel 'Patila', of about 3 litres capacity.When foam disap-pears,add chopped Garlic and the Cumin Seeds.Stir till Garlic turns light brown. Add little water and Alamin Kofta Rista Mix, Stiragain add a litre of water, Red Cock - scomb Decoction, Onion, Shalot Seasoning, Salttotaste. Now add the Minced Meat balls gently one by one. After boiling, on medium heat, for half an hour or more, till the Meat Bals cook wel and the Gravy thickens, and add Safron. Let simmer on low heat for another 5 minutes. 'Rista' is ready. Serve hot, alongwith Gravy.

:: Our Product Range ::