P.C.kannan & Co Dewas Naka, Indore, Madhya Pradesh

Country of Origin : Made in India

Packaging Type : PP Bags

Packaging Size : 20 - 25 kg

Sambar Powder is a vegetable stew or chowder based on a broth made with tamarind and pigeon peas, and is very popular in the cooking of southern regions of India, especially in Tamil Nadu, Kerala, Karnataka and Andhra Pradesh. Each state in South India prepares it with a typical variation, adapted to its taste and environment.

Rasam Powder There are various ways of preparing Rasam. But, once prepared with Rasam powder, you are assured to enjoy the unbeaten taste. Rasam is normally mixed with plain cooked rice and eaten with different curries as a sidedish. It makes for a very good appetizer or soup also when taken all by itself.

Mutton Masala is a spice mix used in Keralan cuisine, typically as a marinade for various types of meat, especially mutton. Meat masala can either be rubbed onto pieces of meat as a dry powder mix, or combined with oil to make a paste that more easily coats the meat. Once coated, the meat should be left to marinate for at least 20 minutes, but preferably up to 2 hours, before cooking.

Kulambu Chili Powder (also powdered chili or chile powder) is the dried, pulverized fruit of one or more varieties of chili pepper, sometimes with the addition of other spices (when it may be known as chili powder blend). It is used as a spice to add piquance and flavor to dishes. In American English the name is usually spelled "chili", or, less commonly, "chile". In British English the spelling "chilli" is used consistently.

Indian Papad also known as papad in Northern India, pappadam in Malayalam, happala in Kannada, appalam in Tamil, in Sinhala appadum (in Telugu, pappadum or poppadom in the UK) is a thin, crisp Indian preparation sometimes described as a cracker. It is typically served as an accompaniment to a meal in India. It is also eaten as an appetizer or a snack and can be eaten with various toppings such as chopped onions, chutney or other dips andcondiments.

Idli Chutney Powder We offer to our clients superior quality of ready mix idli chutney powder that is made from handpicked ingredients including Orid Dhall, Gram Dhall, Sesame Seeds, Chilli, Salt, Coriander, Curry leaves, Garlic, Asafoetida, Edible oil and many more. Our extensive industry experience and well developed recipe enables us to provide in our powders the same aroma and fresh taste that comes from the powder mix prepared in homes.

Garam Masala (garam ("hot") and masala ("mixture")) is a blend of ground spices common in North Indian and other South Asian cuisines. It is used alone or with other seasonings. The word garam refers to intensity of the spices rather than capsaicin content. Garam masala is pungent, but not piquant.

Fish Masala is an exotic version of Indian spices specially prepared for fried fish and fish and seafood curries. Use to season fish curry, or add to fish and seafood when fried with onions, garlic, and ginger.This spicy seasoning can be used for all kinds of fish recipes.

Fish Masala is an exotic version of Indian spices specially prepared for fried fish and fish and seafood curries. Use to season fish curry, or add to fish and seafood when fried with onions, garlic, and ginger.This spicy seasoning can be used for all kinds of fish recipes.

Dehydrated Onion Powder/Flakes, Minced, Chopped, Granules and Kibbled are processed from fresh farm onions. It shall be the true vegetable substance from which no portion of its volatile constituents have been exhausted. The product is prepared, processed and packed under modern sanitary conditions in accordance with Good Manufacturing Practices [GMP].

Dehydrated Onion Kibbled/Flakes, Minced, Chopped, Granules and Powder are processed from fresh farm onions. It shall be the true vegetable substance from which no portion of its volatile constituents have been exhausted. The product is prepared, processed and packed under modern sanitary conditions in accordance with Good Manufacturing Practices [GMP].

Curry Powder is a mixture of spices of widely varying composition based on South Asian cuisine. Curry powder, and the contemporary English use of the word curry are Western inventions and do not reflect any specific Indian food, though a similar mixture of spices used in north India is called garam masala but curry powder is actually closer to the Tamil sambar powder. The word curry is widely believed to be a corruption of theTamil word kari, variously meaning something like sauce, cooked vegetables or meat.