shreenidhi manufacturers Begur, Bangalore, Karnataka

A spice consisting of the light-colored seed of the black pepper fruit without the dark-colored pulp and skin. Used as a spice in light colored foods such as cream sauces.when powdered gives a white pepper powder

Brand Name : SHREENIDHI MANUFACTURERS

PULIYAGARE is simply a Tamarind rice in a common rice preparation of south india specially TamilNadu and Karnataka.Puli can be translated as 'sour taste' referring to the characterzing use of tamarind as one of the main ingredient.

mutton masala is a one type of non-veg masala which is rich in blended spices and adds up the flaour of particular recipe when added..

garam masala  is a blend of ground spices common in cuisines from the indian subcontinent. It is used alone or with other seasonings..

Brand Name : SHREENIDHI MANUFACTURERS

Egg curry is a popular non-veg dish of India, Pakistan and Bangladesh.EGG CURRY masala is a spice powder which enhances the taste band purity of the recpie.

CHUTNEY POWDER is a coarse powder mixture of ground dry spices that typically contains dried chilis, urad dal, chickpeas, and sesame seeds. Tamilians and kannadigas traditionally use chutney podi/chutney pudi as a condiment on idlis, dosas and other South Indian dishes.

Number Of Flower : powder

Number Of Flower : MASALA POWDER

Chili powder (also powdered chili, chile powder or chilli powder) is the dried, pulverized fruitof one or more varieties of chili pepper, sometimes with the addition of other spices (also sometimes known as chili powder blend).[1] It is used as a spice to add pungency or piquancy and flavor to dishes

Brand Name : SHREENIDHI MANUFACTURERS

Chicken Masala blended with rich variety of spices.Indian cuisine has a large amount of regional variation, with many variations on the basicchicken curry recipe.

Type : powder

Type : MASALA POWDER

All rich spice blended with proper ratio and propotion gives chicken-65 masala and is mostly used Indian foods.

chat masalais a spice powder mix or masala, originating from the indian subcontinent, used in south asian cuisine, primarily in indian, bangladeshi and pakistani cuisine. It typically consists of amchoor(dried mango powder), cumin, coriander, dried ginger, salt (often kala namak), black pepper, asafoetida (hing) and chili powder.