Why starters are taken before main course?

Starters are often served before the actual main-course meals. This is because starters are considered as good appetizers. A starter would kick-start our appetite and we would really become ready for the actual main-course meals. Mostly fried and grilled chicken recipes are served as the starters. Some of the starter recipes are Seekh Kabab, Pahadi Tikka and cheese balls. Some of the vegetarian starter recipes are honeyed-winter salad, Mexican bean salad, Moroccan chickpea soup, salt baked beetroots with pickled onions etc.

Starter are served before the main course meal because it is considered a good appetizer and a starter kick our appetite and make ready to start your main course meal. A starter is a small quantity of food that is served as the first course of a meal. The starters in a race are the people or animals who take part at the beginning even if they do not finish.

When the main course takes time to arrive on your table, starters play a major role to engage you on the table. Many starters are available that are healthy and delicious.

Especially at the party, As the saying goes, “the first impression is the last impression” - raise the bar with these sensational starters and set the perfect tone by kicking off your dinner party in style. Whether you’re hosting a casual game night, or throwing a fancy cocktail party, or even something in between, we have a starter to match. Let’s face it, good appetizers get the party started. They shouldn’t just be okay - they have to be absolutely divine, the types that whet your appetite and make you scrape every morsel off the platter.

In order to retain a remarkable position in this industry, we are providing a wide array of Waghji Seekh Kabab Masala Powder. We believe in the quality of the product so as to satisfy the customer demand. Waghji Seekh Kabab Mix helps you recreate the authentic buttery and tender Seekh Kababs at home. Ground meat skewered and barbecued. This spice mix creates a taste that is beyond the ordinary seek kebabs. Easy to Cook, Hard to Resist!

Also, with the help of Waghji Pahadi Tikka Masala a healthy preparation which can be made in an hour. This dish is guaranteed to be relished by everyone in your family. This comes in handy when you organize a party or informal get-togethers. Keeping in mind the end goal to cook the enhanced requests of our customers, we have possessed the capacity to give a special scope of Waghji Pahadi Tikka Masala.

Biryanis of India

India produces a vast amount of rice and heads a good hand in its exports also. Near about whole India consumes rice.  West Bengal is the largest rice producing state in India. Almost half of its arable land is under rice cultivation. In the fiscal year 2016, the state produced about 15.75 million tons of rice over 5.46 million hectares cultivable area. Uttar Pradesh is the second largest rice producing state with almost 5.86 million hectare land under rice cultivation producing about 12.5 million tons of rice. The third largest rice producing state in the country is Punjab which produced about 11.82 million tons of rice during 2015-2016. The area on which rice was cultivated in the state amounted to 2.97 million hectares.

Due to this high production of rice people are more interested in dishes made of rice. “Biryani” has always been in the top of the list for appetite. People love it and festivals are incomplete without it. The delicious Biryani is the favourite of all. India has a wide variety to choose from when it comes to this royal dish. And In India, each state possesses its own tradition and culture. These states have their specific spices.

·     5 Biryanis That Prove India is undeniably the Biryani Capital of the World:

1. Hyderabad (Telangana)

2. Lucknow (Uttar Pradesh)

3. Bhopal (Madhya Pradesh)

4. Murshidabad (West Bengal)

5. Vellore (Tamil Nadu)

1. Hyderabadi Biryani (Telangana)

It would have been an injustice if Hyderabadi Biryani doesn’t get first place. The Hyderabadi biryani is had Mughlai and Andhra influences. Hyderabadi biryani is extremely spicy and is considered the richest of all biryanis. The meat is generally marinated overnight in curd and rich spices. What makes the biryani so unique is that the meat and rice are layered in an earthen pot and then cooked in a ‘dum’, sealing the handi with dough.

2. Lakhnavi Biryani (Uttar Pradesh)

Lucknowi or the Awadhi Biryani is known as the purest form of biryani and ranks top among Biryani lovers. What makes the Lucknowi pukki biryani unique is that both meat and rice are cooked separately, then layered and cooked on ‘dum’.

3. Biryani From Bhopal (Madhya Pradesh)

Due to its Mughal influences, Bhopal is famous for its kebabs and biryanis. The Jameel Hotel near Chatori Gali has given the Mughlai biryani a scrumptious twist. The use of deep brown fried onion slices and the immense mouth watering mutton pieces cooked in ‘dum’ makes the biryani a favourite among biryani connoisseurs. 

4. Murshidabadi Biryani (West Bengal)

Much has been discussed about the biryani from Kolkata, which truly originated in Murshidabad. Murshidabad biryani is known for its richness of spice and flavour. What is unique is the use of potato to substitute half the meat, making the biryani less heavy than its cousins.

5. Ambur Biryani (Tamil Nadu)

Ambur Biryani is believed to be created during Nawab of Arcot’s regime. What makes the biryani unique is that unlike Lucknowi, the meat is cooked separately, the rice is parboiled, and then the mixture is cooked further on ‘dum’.

Some of the best spices used in our Biryani Mix masala to make your Biryani dish very tasteful. In the making of biryani, warmth cooking medium, include Biryani masala, water and pre-splashed rice. Include mutton/chicken pieces as wanted, a squeeze of saffron/turmeric powder and cook of course. Waghji Biryani mix adds more taste to your biryani that is why it is the leading manufacturer of Biryani mix masala in Indore.

Rajasthan’s Own Dish: Laal Maas

Rajasthan is famous for its great hospitality and good food. One can experience the Royal culture of Rajasthan through its various mouth-watering dishes spreading the heavenly aroma of spices. The various spices give unique flavour and fragrance to the food. The major spices used in almost all the Rajasthani food such as red chillies, pepper, cloves, mustard seeds, cardamoms, cinnamon sticks, cumin seeds and dried mango powder gives unforgettable taste which heightens your taste buds satisfying the hunger and soul. These spices also allow the prepared food to last long in the hot climatic conditions of Rajasthan. The spices also lend the required colour and texture to the gravies and curry used in many of the Rajasthani foods. Various Food spices Dealers and traders are available near Rajasthan that provides quality spices.

Jaisalmer, Bikaner and Jodhpur are some of the regions in the state that have their unique take on cooking. Adapting to what is locally available without compromising on the flavours in their food; using souring agents like mango powder in place of tomatoes and even asafoetida to replicate the flavours of onions and garlic. Mathania chillies are widely used in Rajasthani curries and grown locally in Jodhpur.

A famous Rajasthani non-vegetarian dish is Laal Maas which is fiercely hot and spicy. Laal Maas is a slow-cooked hunter style lamb dish with rustic flavours, chilli heat, cooked in whole spices. Kashmiri chillies that are of mathania variety in the sense that they lend a lovely colour, mild heat and also add depth to your curry. This lamb/mutton curry is served warm with chapattis or rice also with some cooling raita and salad on the side.

Don’t take it in another way. The word Laal means red and it is named so because of the colour it gets due to the use of red chillies in various forms. Also apart from the curry and gravies, the spices like chilli powder, mint, garlic, and turmeric are used in preparing various chutneys.

                                                                                          Laal Maas

And maas means meat of lamb or goat. This Laal Maas recipe is classic meat delicacy – the traditional Rajasthani Laal Maas! The special mutton curries in Rajasthan is known as Laal maas. It is in a league of its own! Actually, authentic laal maas is a mutton curry cooked with Rajasthani chillies in a yoghurt sauce. Laal maas is fiery, yet flavorful. It doesn’t require a ton of ingredients, but it will be surprised at how these ingredients work together and take your taste buds on a tour. Wonderful extra hot gravy with mouth-watering aroma for laal maas recipe can be made by using fine gravy masala of Gravy mixes manufacturer especially of Madhya Pradesh since it is the neighbouring state of Rajasthan. I guess laal maas is one of the most famous specialities of the Rajasthani cuisine. 

Healthy and Handy Chicken Roll

This happens very frequently when we are in hurry and feeling hungry at the same time. Quickly made dishes like Maggy or Indian poha are less healthy. A fitness freak or job doing person have to maintain their diet, by giving the body appropriate protein intake.

If you are not a vegan and take non-vegetarian food, chicken can be a good option. Protein intake doesn’t mean to take the whole chicken, doing its small pieces as cubes or chunks can also do the same job. 

Chicken Nuggets

Especially job doing people who are busy in their office place and unable to take small meals in between the day, they might try the “rolls” option. The roll is handy and can be quickly eaten without placing on a plate. And yes we are talking about veg. and non-veg. roll. Basically, the roll is a dish wrapped in a thin chapatti or paratha made with flour, filled with properly cooked vegetables and other food as per interest. The issue is it takes nearly 30-40 minutes to prepare a whole chicken roll. So it is better to prepare the stuffed items in prior, so when the roll is needed it can be made quickly. Spices used in the chicken roll can be taken from any food spices dealers and traders.

Today I am going to give a recipe on a chicken roll, which is my all-time favourite, filled with high protein vegetables and chicken pieces which supply good calorie to the body and can be taken any time, day or night.

Precisely, Benefits of a chicken roll can be summed as follows which can force you to try these rolls once 😋 :-

i)                    Gives a perfect blend of taste and nutrition.

ii)                   A good intake of chicken and vegetables.

iii)                 Leftover Chapattis/Paratha can be used in the diet.

iv)                 Handy and can be carried anywhere.

v)                  Takes less space while carrying.

      Ingredients for a chicken roll recipe:-

1. Boneless chicken cut into thick strips.
2. Ginger-garlic paste 1 tablespoon.
3. Spicy Masala ½ teaspoon + for sprinkling.
4. Fine powdered pepper ½ teaspoon.  
5. Salt+ powdered red chilli 1 tablespoon.
6. Wheat flour 1 tablespoon.
7. Oil 1 tablespoon + 8 teaspoons.
8. Chopped vegetables 1 small bowl.
9. Fresh small onion and coriander leave chopped 1 tablespoon.

Chicken Roll

Method:-

Step 1. Place chicken chunks in a bowl, add ginger-garlic paste, garam/chat masala, black salt, salt, red chilli powder and mix well. Set aside to marinate for ten to fifteen minutes.

Step 2. Heat one tablespoon oil in a non-stick pan, add fines chopped vegetables and marinated chicken pieces and mix well. Cook on high heat, sprinkling a little water from time to time to avoid burning, till the vegetables and chicken is fully done. Set it aside.

Step 3. For the wrap of this chicken stuff,  heat the roti on a pan by applying oil on both sides of roti till it gets crispy and well roasted.

Step 4. Place each roasted roti on a plate. Place some chicken and vegetable stuff and adding few freshly chopped onion and coriander leaves on it, sprinkle chaat masala and half tablespoon coriander leaves. Fold to make a roll.

Step 5. Wrap the roll in a thin paper or aluminium foil.

Note: You can also keep it as an egg roll by using fried egg pieces in place of chicken. In case of a mutton roll, substitute chicken with mutton pieces. Spices used by me in making this recipe is famous cooking spices in Indore.

The Foody City: Indore

Indore is always known for its special spicy taste and royal culture. Maratha Raj (Holkar Era) started nearly in the 1720’s, from that royal time nothing can beat the wide arrange of flavours Indore offers to its food lovers. Owing to two rich traditions, the cuisine in Indore is a beautiful combination of Spicy vegetarian side and Royal non-vegetarian cuisine on the other side. With a history of more than 250 years, savoring Indori cuisines is nothing less than a delightful experience which you will remember all your life. Indore has its roots to its 16th century founding as a trading hub between the Deccan and Delhi. Masala exports in Indore have also a long history.

Once in the city, it is impossible to not fall in love with Indori Nashta(breakfast which can be taken any time in 24hrs) including Pohe, jalebi, samose and so on. According to popular beliefs, it is as popular amongst local vegetarian as well as non-vegetarian people.

However, Indori cuisine is not all about Poha. It is equally about the heavenly non vegetarian dishes. For an authentic taste one should visit restaurants in Old City which were serving their customers since many decades. Food Spices in Indore is mainly handmade with traditional ways to ensure pureness and homemade taste.

Indore the ‘cleanest city of India’ attracts thousands of tourists annually who wish to catch a glimpse of the popular Rajwada fort and also taste the highly reputed Indori food! Indian Spices in Indore are served in a different way here. However, Indore is the home to some of the best street food and street food joints in India; some of which are so delectable and delicious that you will just not be able to get enough of it!

Spices Manufacturers in Indore takes special care of all the ingredients they use. They provide the best quality of spices, these mixes don’t contain any MSG or artificial flavours or colours.

We have compiled a unique list of the best street food in Indore. These 6 are deliciously Street Food in Indore:-

•           Poha= A combination of flattered rice, few spices including Jeerawan, and especially                            Sev pronunciation did as “Seo”.
• ·         Banjo= The Indori egg burger which can be found on city streets is called Banjo here.
• ·         Dahi bada= The traditional Indian dahi bada with mouth-watering spices sprinkled on it.
• ·         Khichdi= The Falahari khichdi for fasting people plays a key role in making the mood                                light.
• ·       Daal Baafla = Daal bafla is made generally in whole India. Baafla also called baati in                                        some Indian regions. Indore serves Daal Baafle in its own style and taste.
• ·        Sweets= After eating all those dishes how one can remain without sweets in the end.                                Some famous of Indore sweets are Faluda, kulfi and kheer.

Case Study of Indian Spices

India is a land of spices and produces almost all the spices used in the world. It is the largest producer, consumer and exporter of spice and its products. From the ancient time itself, India was the centre of Attraction for Rome and China. Further Portuguese, Arabs, Chinese and several other countries established trade with India mainly for spices. From ancient time to till now, the charm of Indian spices is still maintained. At present Indian spice, the industry is as large as it acquires 40-50 per cent of the global export volume and 25 per cent in terms of value. The quantity of spices in India exports has gone over 4 lakh tons annually. Madhya Pradesh, the most central part of India has its own importance in spices as it is the land of cultivation. Indian Spices in Indore is in top place in Madhya Pradesh.

The trend in production of Spices in India:

The major spices produced in India are chilli, pepper, cardamom (small and large), turmeric, ginger, coriander, cumin, garlic etc. These spices are also the major item of export from India. Most of these spices are being produced in the southern state of India. For example, Kerala produces around 96 per cent of pepper produced in the country. In India, almost all the spices used in the world are being produced. India produces more than 75 spices. Between 2007-08 and 2011-12, there is a growth of around 23 per cent in the area under spice cultivation. Same is the case of production, as, during 2007-08 to 2011-12, it has increased by around 37 per cent.

Processing of Spices:

Spices produced in India are being used as both whole and processed. The spices used for export purpose need to be processed. For example; black pepper exported from India to a European country is being processed in the form of Green pepper, White pepper, oleoresin and more than 20 other products. Some of the spices need to be processed as their different part it is used as a separate spice. To export spices, maintenance of quality of spice is important. Grading, sorting and standardization of spices are being done by Spices Manufacturers in Indore to achieve better export revenue.

Marketing of Spices:

In India, spices are marketed through different channels. For example, turmeric is being marketed through three basic channel viz. commission agents, regulated market and through marketing co-operative society. In case of village level, even farmers are involved in direct selling of turmeric. If we take the example of pepper, we have more than 20 products of pepper and each are being marketed through different channels. Most of the Indian spices are being consumed domestically. Only around 8-10 per cent of spices is being exported. Food spices Dealers and traders act as a channel for wide marketing.

Data released by Spices Board, India reveals that the export of major spices from India is increasing every year. There is a notable increase in both the quantity exported and the value of spices exported. In the year 2011-12, a total of ₹978342 lakh was generated through the export of spices from India. In all the years, the major contributor to the export earnings of spices, pepper and chilli accounts for a major chunk. Most of the spices exported are standardized. Indian Spices in Indore has its own marketing plans. Whereas, Spices Board India plays an important role as a bridge between the exporter and the world market and also as a bridge between the importer and world market.

New Trend in Spice Trade:

Future trading in agricultural commodities has its own history in India. However future trade started in the initial period (during the 1800’s and 1900’s) was mainly based on a single commodity. National Multi Commodity Exchange (NMCE) became the first exchange with a permanent recognition by Government to start future trading on 26th Nov 2002. Further National Commodity and Derivatives Exchange Limited (NCDEX), Indian Commodity Exchange (ICEX) and Ace Commodity Exchange (ACE) started functioning and operating in the future market of spices. At present Chilli, Pepper, Cardamom, Cumin, Clove, turmeric, ginger and almost all the spices are being traded in the future market. Trading as per government norms under controlled environment is done by Masala exports in Indore. There is a positive growth in the future market of spices and people are investing in the future market of spice without hesitation.

India still has maintained the charm of its spices. A trend in the production of spices in India gives a positive signal as area; production and productivity of spices are increasing every year. Due to high demand from a European country and the rest of the world, the export of Indian spices is also showing a positive trend. The new marketing initiative such as future trading in spices has also proven a remarkable success in spice marketing. With these entire positive aspects, one can conclude that the future of Indian spices is very bright and the unit/firms like Masala Suppliers in Indore who is involved in production, processing and trading of spices (raw/processed) will gain a better growth.

Interesting and healthy way to cook fish

Fish is a really a healthy food. Eating it regularly may lower the risk of a number of health conditions, including heart disease, stroke and depression. Because of this, health professionals often recommend that people must eat fish at least once or twice a week. However, the way we cook our fish can change its nutritional composition, cooking spices in India when added to fish dishes becomes healthier and tasty. Especially, masala manufacturer in Madhya Pradesh has their own importance, as Madhya Pradesh is the land of cultivation. In this blog we are going to tell you about the fish fry.

Why Fish Is So Healthy:-

i) Fish contains important nutrients.

ii) Fish lowers the risk of heart attacks and strokes.

iii) Fish is the only good source of vitamin D.

iv) Fish makes eye vision strong.

v) It is easy and becomes delicious through spices. 😋

Fish Fry

Pan-frying and deep-frying are two cooking methods to make fish-fry by adding proper masala in both dishes. Some ready to cook spices are more beneficial while making fish fry. Whereas Deep-frying involves submerging food in a large amount of oil, while pan-frying uses a little amount of oil in a skillet or pan.

During frying, cooking your fish in oil, such as vegetable oil, that contains high amounts of omega-6 fatty acids can increase its content of inflammatory omega-6s. This has been shown to happen to a greater degree in fish that has been deep-fried rather than pan-fried, due to the larger amounts of oil used. In general, lean fish also tends to absorb more oil than fatty fish.The high temperatures during frying also damage the healthy omega-3 fatty acids in fish more than other cooking methods do. Therefore, pan-frying is considered healthier than deep-frying due to the smaller amounts of oil it uses. Additionally, it's best to choose oil that's stable at high heat and will add healthier fats to your fish. Olive oil is one healthy option.

Note: Waghji fish fry masala:-

Fish Fry Masala

Our organization is authorized and recognized in the business for making Waghji Fish Fry Spices, Widely utilized as a part of the readiness of fish fries to upgrade their taste and fragrance. Additionally, they provide high healthful esteem and wonderful taste. We offer Fish Fry Masala that is sprinkled on the fried fish to provide the spicy taste. Waghji Fish Fry Masala is a complete blend of unique tastes and flavors. Waghjimasala is Masala manufacturer company in Indore. It is the leading Indian Spices Manufacturer and exporter of quality spices like sabji masala, chicken masala, masala for biryani mix, gravy mix and many more. They also provide variety of Non veg Spices manufacturers in indore, Madhya Pradesh.