Recipe Letter 2 Edition

7/28/2019 Recipe Letter 2 Edition

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Recipe - Letter No. 11 15th Dec, 2012

Dear Customer,

Welcome to the 11th

edition of Weekly Recipe-Letter from Kitchen Exotica Food Products & Services.

We have 2 exciting main course recipes for this week. The 2 recipes featured in this edition are

Navratan Korma & Goan Fish Curry

Our focus products in this Recipe-Letter is Kitchen Exotica Daily Masala Mix & Fish Masala

Navratan Korma

Serves 4This delicious Mughlai main course dish gets its name Navratan (meaning nine gems) from the nine

different veggies, fruits & nuts used in its preparation. Try making this recipe at your home using Kitchen

Exotica - Daily Masala Mix & you are sure to impress all.

Ingredients

Parboiled Veggies (Boiled & Cooked 50%)

Potatoes cubed : 1 Cup

French Beans : 12-15

Carrots cubed : 2 Medium

Green Peas : Cup

Cauliflower florets : 1 Cup

Kitchen Exotica - Daily Masala Mix : 4 tbsp

Paneer cubes : 1 Cup

Capsicum cut in to cubes : 1 Nos

Pineapple cut in to cubes : Cup

Cashew nuts : 12-15

Fresh cream : 2 tbsp

Milk : 1 Cup

Oil : 3 tbsp

Golden brown fried onion paste : Cup

Tomato paste : 1 CupSalt as per taste

Directions

Heat 1 tsp oil in a pan.

Now add the cashew nuts & fry till slightly brown. Remove & do the same for the paneer cubes

& keep aside for later.


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In the same pan add the remaining oil & heat. Now add the fried onion paste & saut for aminute. Add the tomato paste, salt & fry until oil is separated.

Add Kitchen Exotica Daily Masala Mix, fresh cream & stir. Now add the milk & cook for 1

minute.

Add all the veggies, pineapple, paneer & cashew nuts. Mix gently & cook till the vegetables are

done & Korma thickens.*** Served best with all kinds of Rotis & Naan.

Note -You dont need to add additional Ginger, Garlic, Red Chilly, Garam Masala & any other spices as

the unique Daily Masala Mix is a combination of all these ingredients & replaces them all.

Goan Fish Curry Serves 4

This Goan curry is a lovely mix of sweetness of coconut, sourness of tamarind, pungency of chillies &

flavours of different spices. This tangy & spicy curry with fresh fish is an awesome combination with rice.

Ingredients

Fish (Pomfret / Surmai) : Kg

Tamarind Pulp (Imli) : 1 tbsp

Onion roughly chopped : 1 Nos

Tomato roughly chopped : 1 Nos

Dried Red Chilli : 2 Nos

Grated fresh Coconut : cup

Garlic paste : 1 tbsp

Ginger paste : tbsp

Goan coconut Vinegar / White Vinegar : 1 tbsp

Kitchen Exotica Fish Masala : 3 tbsp

Oil : 2 tbsp

Green chillies slit vertically : 2 to 3

Salt as per taste

Directions

Blend the onion, tomato, coconut, ginger garlic paste, dry red chillies, tamarind paste, vinegar &

Kitchen Exotica Fish Masala together in a blender to make a smooth paste.

Heat the oil in a deep pan. Add the green chillies & the masala paste. Add Salt.

Fry the masala stirring continuously until the oil gets separated & it is completely cooked.

Add the fish pieces & gently saut in the masala taking care the fish is not damaged.

Add water as per desired gravy consistency & bring it to a boil. (Do not cover pan at any point of

time)Once the gravy comes to a boil simmer it on low heat for further 5 minutes & turn off the flame.

Serve with hot steamed rice.

We highly appreciate your feedback & are thankful for the recipes you mailed us made out of Kitchen

Exotica Products. In the forthcoming Recipe-Letters the best recipe will be selected & the same will be

featured with his/her name under Patrons Recipe section. So mail us your recipes on

[email protected]@kitchenexotica.in
mailto:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]


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Best Regards & Happy Cooking

Rakhi Vibhandik

(Production Head & InHouse Chef)

Kitchen Exotica Food Products & Services

Web :www.kitchenexotica.in

We are happy to announce that now you can place your order by email to us on

[email protected]@gmail.com

For Home Delivery Contact

9821299856, 9870183002, 9820687231

Recipe - Letter No. 09 19th Nov, 2012

Dear Customer,

Welcome to the 9th edition of weekly Recipe-Letter from Kitchen Exotica Food Products & Services.

Our focus product in this 9th edition of Recipe-Letter is Kitchen Exotica Daily Masala Mix & our

recipe for today is Malai Kofta. This recipe is widely popular & relished by children especially.

Malai Kofta Serves 4
http://www.kitchenexotica.in/http://www.kitchenexotica.in/http://www.kitchenexotica.in/mailto:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]:[email protected]://www.kitchenexotica.in/


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Ingredients

Paneer crumbled : 200 gms

Boiled & Mashed Potato : 2 Nos

Maida (Plain Flour) : 1 tbsp

Tomatoes : 3 Medium sized

Golden Brown Fried Onion : 1 NosMilk : 2 Cup

Fresh cream : CupKitchen Exotica Daily Masala Mix : 3 tbsp

Finely chopped green chilies : 2

Finely chopped green coriander : 2 tbspOil : 3 tbsp

Corn Flour : 1 tbsp

Salt as per taste.

Fresh finely chopped green coriander for garnish.

Directions for making Koftas

Mix the crumbled paneer, maida, mashed potatoes, green chilies, coriander leaves & salt.

Make small round balls (size as per required).

Lightly roll the koftas in some corn flour powder.

Heat the Oil in a Kadhai & fry the koftas until golden brown & keep aside.

Directions for making the Gravy

*Blanch the tomatoes & make a fine paste of it. *(Boil 4 glasses of water, Add the tomatoes

to the boiling water for 2 minutes. Transfer the tomatoes to cold water for a minute)

Peel the skin of the tomatoes & make a fine paste of the tomatoes & the fried onion in a

blender.

Heat the kadhai again with the remaining oil & add the tomato onion paste, salt & stir until

the oil is separated.

Add Kitchen Exotica Daily Masala Mix & mix well. Add the cream & milk. Bring it to a boil& simmer until gravy thickens as per desired consistency.

Add the koftas in the gravy just before serving & simmer for 2 minutes in the gravy.

Garnish with fresh chopped green coriander & some cream.

*** Served best with Lachha Parathas or Butter Nan or Zeera Rice etc.

Note -You dont need to add Ginger, Garlic, Red Chilly, Garam Masala & any spices as the uniqueKitchen Exotica - Daily Masala Mix is a combination of all these ingredients & replaces them all.


Rakhi Vibhandik



http://www.kitchenexotica.in/http://www.kitchenexotica.in/http://www.kitchenexotica.in/http://www.kitchenexotica.in/


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Recipe - Letter No. 10 25th Nov, 2012

Dear Customer,

Welcome to the 10th

edition of weekly Recipe-Letter from Kitchen Exotica Food Products & Services.

We have 2 exciting main course recipes for this week. The recipes covered in this edition are popular

with the East Indian Catholic community who are renowned for their Non-Veg cuisine. The 2 recipes

featured in this edition are Pomfret Moile & Chicken Sukka.

Our focus product in this Recipe-Letter is Kitchen Exotica Sp. Non-Veg Masala a truly Multi-

Purpose blend of Masala product used in multiple recipes.

Pomfret Moile (East Indian Catholic community style Fish Masala) Serves 4

Ingredients

Pomfret cut in to pieces : 500 gm

Onion finely chopped : 2 nos

Kitchen Exotica Sp. Non-Veg Masala : 2 tbsp

Green Chillies finely chopped : 3 nos

Garlic Paste : 1 tbsp

Ginger Paste : 1 tsp

Vinegar (Optional Lemon juice) : 1 tbspGreen Chilly : 2 to 3

Oil : 2 tbsp

Salt as per taste

Directions

Wash the sliced pomfret. Dry the pieces & rub some salt.

Heat 1 tbsp of the oil in a non stick frying pan. Shallow fry the Pomfret & keep aside.

In a pan heat the remaining oil & fry the onion till golden brown.

Add the green chillies & ginger garlic paste & Kitchen Exotica Sp. Non-Veg Masala.Now add the vinegar / lemon juice & salt & half cup of water & stir all the ingredients & simmer

for few minutes.

Add the fried fish & let the gravy come to a boil & thicken.

*** Served best with all kinds of Rotis & Steamed Rice.

Note - You dont need to add additional Red Chilly, Garam Masala & any other spices as the unique Sp.

Non-Veg Masala is a combination of all these ingredients & replaces them all.


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Chicken Sukka (East Indian Catholic community style Dry Chicken) Serves 4

Ingredients

Chicken : 1 Kg

Onion finely chopped : 3 nos

Kitchen Exotica Sp. Non-Veg Masala : 3 tbsp

Green Masala Paste : 3 tbsp

(Green Chillies, Corriander & Mint Leaves)

Ginger Garlic Paste : 3 tbsp

Lemon juice : 2 tsp

Oil : 3 tbsp

Salt as per taste

Chopped green coriander for garnish.

Directions

First make a fine masala paste of green chillies, coriander & mint leaves.

Marinate the chicken pieces for an hour with the green masala , ginger garlic paste, some salt,

lemon juice & half the quantity ofKitchen Exotica Sp. Non-Veg Masala.

Heat oil in a kadhai, add the onion & fry until brown colour is attained.

Now add the marinated chicken & fry in the masala till it is brown in colour.

Add the remaining Kitchen Exotica Sp. Non-Veg Masala, Half cup of water, Place a lid on & cook

for 20 minutes.

Remove the lid & saute the chicken until it is of dry consistency & well cooked.

Garnish with chopped fresh green coriander.

*** Served best with all kinds of Rotis & Bread

Note - You dont need to add additional Red Chilly, Garam Masala & any other spices as the unique Sp.

Non-Veg Masala is a combination of all these ingredients & replaces them all.


Rakhi Vibhandik



http://www.kitchenexotica.in/http://www.kitchenexotica.in/http://www.kitchenexotica.in/http://www.kitchenexotica.in/


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Recipe - Letter No. 08 14th

Oct, 2012

Wishing that the nine days of Navratri bring lots of Blessings, Good Health & GoodLuck to you.

Happy Navratri Utsav & Duga Pooja

Dear Customer,

Welcome to the 8th


Our focus product in this 8th

edition of Recipe-Letter is Kitchen Exotica Chhole Masala & our recipe for

today is Punjabi Chhole Masala. This north Indian recipe is popularly relished throughout India &

overseas too.

Punjabi Chhole Masala Serves 4

Ingredients:

Kabuli Chana (Chickpeas) : 250 gms

Cooking Soda : tsp


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Tea Powder : 1 tsp or 1 tea bag

Chopped green chillis : 3

Grated ginger : 1 tbsp

Oil / Desi Ghee : 3 tbsp

Kitchen Exotica Chhole Masala : 3 tbspFinely chopped onion : 2 Large

Finely chopped tomatoes : 3

Lemon Juice : 2tsp

Salt to taste

Onion rings & fresh coriander leaves for garnish

Directions

Boil 1 cup of water add the tea powder & make black tea.

Soak in the chana with the black tea in 4 cups of water overnight or for 8 hours

Pressure cook the soaked chana with enough water, some salt, cooking soda for 5-6 whistles.

The chana should be soft when you mash it with a spoon.

In a kadhai or heavy bottomed vessel heat the oil / desi ghee, Add the chopped onion & fry until

golden brown.

Add the tomatoes & fry until soft & cooked. Add the grated ginger, chopped green chillies &

Kitchen Exotica Chhole Masala. Saute the masala until oil seperates.

Add the boiled Chana & the water as per desired gravy consistency. Add the lemon juice & salt

as per taste. Mix all the ingredients.

Place a lid & simmer on low flame for 5 to 7 minutes.

Garnish with onion rings & chopped fresh coriander.

***Serve hot with bhatura / puri / paratha / naan / tandoori roti / zeera rice.

Recipe - Letter No. 07 7th Oct, 2012

Dear Customer,


Our focus product in this Recipe-Letter is Kitchen Exotica Tandoori Masala Mix & we have 2 exciting

starter recipes for this week. The 2 recipes covered in this edition are Tandoori Panner Tikka & Prawns

Amritsari for the Non-Vegetarians.


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We at Kitchen Exotica have tried our best to simplify the cooking process for you so you can go further &

make these recipes with minimal ingredients as the unique combination ofKitchen Exotica - Tandoori

Masala Mix comprehensively covers all those ingredients which go in the genuine recipe.

Tandoori Paneer Tikka

Serves 4

Ingredients

Paneer cut in to 1 inch cubes : 250 gms

Tomatoes diced & deseeded : 2

Onion : 2

Capsicum : 2

Curd (Yogurt) : 200 gms

Oil : 1 tbsp

Kitchen Exotica

Tandoori Masala Mix : 2 tbspLemon juice : 2 tsp

Sugar : 1 tsp

Salt as per taste.

Directions

Cut all the veggies & the paneer in to 1 inch cubes.

In a bowl pour in the curd, add lemon juice, Kitchen Exotica - Tandoori Masala Mix, Salt, Sugar

& half the quantity of oil. Give it a good stir.

Add the cubed paneer & the veggies in the bowl. Gently mix all the ingredients in the marinade

& refrigerate for an hour.

Arrange the paneer & the veggies on skewers or on tooth picks.Place on a rack or grill in the oven or Microwave it on Grill + Microwave option.

Brush with oil after 10 minutes & further grill until cooked.

Serve hot alongside with mint chutney & lemon wedges.

Note - You dont need to add Ginger, Garlic, Red Chilly, Garam Masala & any spices as th e unique

Kitchen Exotica - Tandoori Masala Mix is a combination of all these ingredients & replaces them all.


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Prawns Amritsari Serves 4

Ingredients

Prawns Shelled & Deveined : 400 gms

Gram Flour (Besan) : Cup

Egg : 1Corn Flour : 1 tbsp

Oil : For deep frying

Kitchen Exotica Tandoori Masala Mix : 2 tbsp

Juice from half a lemon

Salt as per taste.

Onion salad & fresh finely chopped green coriander for garnish

Directions

Marinate the Prawns in the lemon juice, some salt & 1/4th quantity of Tandoori Masala Mix, set

aside for 5 to 10 minutes.

In a bowl break in the egg, add the besan, corn flour, Salt, the rest of the Tandoori Masala Mix.

Mix all the ingredients, add the marinated Prawns to the batter & stir to coat each of them.

Heat oil for deep frying, slide in the prawns in batches, not too much at a time.

Fry the Prawns till they turn bright golden brown in colour on both the sides.

Garnish with Fresh green coriander & serve hot with onion salad, green chutney as a side dish with your

main course or as a cocktail snack.

Note - You dont need to add Ginger, Garlic, Red Chilly, Garam Masala & any spices as the unique

Kitchen Exotica - Tandoori Masala Mix is a combination of all these ingredients & replaces them all.


Rakhi Vibhandik


Contact Us


Email: [email protected]@gmail.com


11/23

Paneer Lababdar (Cottage Cheese with Tomato Masala Gravy) Serves 4

Ingredients

Paneer cut in to medium size pieces : 250 gms.

Finely chopped tomatoes : 2 medium sized

Onion : 2 Medium sized

Oil : 1 tbsp

Butter : 1 tbsp

Fresh cream : tbsp

Kitchen Exotica

Daily Masala Mix : 3 tbspKitchen Exotica Kitchen King Masala : 1 tsp

Salt as per taste.

Fresh finely chopped green coriander for garnish

Directions

Heat the oil in a Kadhai. Add finely chopped onion & cook until golden brown.

Add the finely chopped tomatoes & cook until the oil is separated.

Add Kitchen Exotica - Daily Masala Mix, Salt & cup of water.

Give it a good stir & place a lid for 2 to 3 minutes. Remove the lid & add the paneer & fold it

carefully in the masala gravy.

Add 1 tsp of Kitchen Exotica Kitchen King Masala & butter. Cook on low flame for 3 to 4

minutes.

Garnish with fresh cream & finely chopped green coriander. Serve hot with parathas / phoolkas.


Kitchen Exotica Daily Masala Mix is a combination of all these ingredients & replaces them all.


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Recipe - Letter No. 05 21st Sept, 2012

Vakratunda mahakay suryakoti samaprabha ll

Nirvighnam kurume devo Sarva karyeshu sarvada ll

Ganapati Bappa Morya !!!!

Dear Customer,


We would like to wish all our readers a very Happy Ganesh Chaturthi & May the Lord shower his

blessings on you always.

Our focus product in this 5th

edition of Recipe-Letter is Kithchen Exotica - Kolhapuri Sp. Masala Mix &

our fun recipe in this festive season is Kolhapuri Misal. Even though this recipe has its origins in

Maharashtra its made in different styles in different regions. We are bringing you the Kolhapuri version

of this recipe.


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Kolhapuri Misal Serves 4

Ingredients

Sprouted Matki (Sprouted Moth Beans) : 2 Cups

Finely chopped onions : 4 nos.

Kitchen Exotica Kolhapuri Sp. Masala Mix : 4 to 7 tsp as per your desired spice level.

Boil & peeled potatoes cut in to small pieces : 2 nos

Fresh coconut cut in to pieces : cup

Oil : 3 tbsp

Curry Leaves : 5 to 6

Dry Mix Farsan : 250 gms

Chopped fresh coriander : 2 tbsp

Salt as per taste

Some lemon slices

Directions to Make Matki kat (Spicy Curry)

In a blender make a fine paste of the coconut, Kitchen Exotica Kolhapuri Sp. Masala Mix & 1

table spoon fresh coriander

Heat the oil in a kadhai, add curry leves, add half of the finely chopped onion & fry until

brownish colour is attained.

Add the grinded masala paste & saut until it oozes the oil out. Add the sprouted Matki

(Sprouted Moth)

Add salt & 5 to 6 cups of water to make a thin consistency curry. Boil the curry until the matki is

cooked. Place a lid & simmer on very low heat for further 5 minutes.

Directions for Serving Misal

Take 4 serving bowl/dish. Add cooked potato cubes to each dish & pour in hot Matki kat.

Add mix farsan & remaining chopped onion, squeeze some lemon juice & garnish with fresh

coriander.

Serve additional kat (thin matki curry) in a bowl.

Best served with pav or sliced bread.


Kitchen Exotica - Kolhapuri Sp. Masala Mix is a combination of all these ingredients & replaces them all.


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Recipe - Letter No. 04 14th Sept, 2012

Dear Customer,

Welcome to the 4th


We value your suggestions & feedback. The response to our previous editions of the Recipe-Letter has

been truly overwhelming. After last weeks all non -vegetarian affair & the festive season round the

corner we settle down to two subtle & delicate recipes for this weekend. Do let us know how you like

them.

Our focus product in this 4th edition of Recipe-Letter is Kitchen Exotica Goda Masala. This blend of

Masala is widely used in Maharashtra & parts of Karnataka. We bring you 2 recipes today one a rice

preparation & a dal preparation for the health conscious.

Masale Bhaat Serves 4 (A rice preparation usually part of Maharashtrian wedding menu)

Ingredients

Rice : 2 Cups

Potato (peeled & cut in to pieces) : 1Onion (Cut in to long shreds) : 1

Vegetables of your choice

Diced Brinjal or Tendli or Cauliflower florets : 1 Cup

Kitchen Exotica Goda Masala : 3 tsp

Oil : 2 tbsp

Salt as per taste, Grated Coconut & Fresh Coriander for Garnish


15/23

Directions

Heat oil in a pressure cooker.

Add the onion & fry until golden brown.

Add the potato & veggies of your choice, season with salt & fry further for 2 to 3 mts.

Add Kitchen Goda Masala. Saut for a minute.

Add the washed rice, Mix all the ingredients together.

Add 4 cups of water & give it a good stir.

Pressure cook for 5 to 8 mts. (Cook until 1 whistle & simmer for further 5 mts).

Garnish with grated fresh coconut & chopped fresh coriander.

*** Served best with a tsp of Asli Ghee (clarified butter) & Dahi Kachumbar (Dahi Raita)

Note - You dont need to add additional Red Chilly, Garam Masala & any other spices as the unique

Goda Masala is a combination of all these ingredients & replaces them all.

Sprouted Methi Dal Serves 4 (Sprouted Fenugreek Seeds & Dal)

Ingredients

Toovar Dal Soaked in water for 3 to 4 hrs : 1 Cup

Sprouted Methi seeds : Cup

Curry Leaves : 7 to 8 leaves

Kitchen Exotica Goda Masala : 3 tsp

Turmeric : 1tspMustard seeds (Rai) : 1 tsp

Cumin Seeds (Zeera) : 1 tsp

Chopped green Chilly : 1 nos

Oil : 2 tbsp

Jaggery or Sugar as per taste,

Salt as per taste.

Grated fresh coconut & fresh coriander for garnish


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Directions

Heat the oil in a Kadhai.

Make a tadka of the mustard seeds, zeera, curry leaves, green chilly.

Add the dal, turmeric & sprouted methi seeds & mix well stirring continuously.

Add Kitchen Goda Masala. Jaggery or sugar as per your liking, salt & saut for a minute.

Add a little bit of water. Mix all the ingredients, place a lid & simmer until cooked.Once cooked reduce to desired consistency.

Garnish with grated fresh coconut & chopped fresh coriander.

*** Served best with phoolkas & steamed rice.

Recipe - Letter No. 03 7th

Sept, 2012

Dear Customer,

Welcome to the 3rd


We thank you for your feedback for our previous editions of the Recipe-Letter. Based on your suggestion

in this edition we are including one starter & one main course recipe both non-vegetarian.

Our focus product in this 3rd

edition of Recipe-Letter is Kitchen Exotica-Sp. Mutton/Chicken MasalaMix. Both of these recipes even though made with minimal readily available ingredients are truly rustic

and are inspired from the spicy cuisine culture of Vidarbha region of Maharashtra.

Cocktail Mutton Chops Serves 4


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Ingredients

Boiled & cooked Mutton Chops (Ribs) : 400gms

Sp. Mutton /Chicken Masala Mix : 4 tsp

Finely chopped Onion : 2 Medium sized

Oil : 2 Tbsp

Salt : As per taste

Fresh coriander, onion rings, tomato slices & lemon for garnish

Directions

Heat oil in a frying pan, Add finely chopped onion, Fry until deep brown colour is attained.

Add Kitchen Exotica Mutton/Chicken Masala Mix & salt to the pan & saut for a minute.

Add the cooked Mutton Chops & fry on high flame until the masala comes to a dry consistency.

Garnish with chopped fresh coriander & onion rings with a squeeze of lemon juice.

*** Served best as a starter & an accompaniment with all kind of cocktails.

Note - You dont need to add additional Ginger, Garlic, Red Chilly, Garam Masala & any other spices as

the unique Kitchen Exotica - Sp. Mutton/Chicken Masala Mix is a combination of all these ingredients &

replaces them all.

Kheema Kaleja Masala Serves 4

Ingredients

Boiled & cooked Kheema (Minced Meat) : 250 gms

Boiled & cooked Kaleja (Liver) : 250 gms

Sp. Mutton/Chicken Masala Mix : 4 tsp

Fried onion : 2 medium sized

Finely chopped tomato : 1 nos

Green Chilly : 2 to 3

Oil : 1 tbsp

Salt as per taste & Fresh Coriander & lemon for Garnish


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Directions

Make a fine paste of the fried onion

Heat oil in a frying pan, add the fried onion paste.

Add the finely chopped tomato & green chillies. Add Salt & stir until tomato is fully cooked.

Add Kitchen Exotica Sp. Mutton / Chicken Masala Mix. Saut for a minute.Add the cooked Kheema & Kaleja along with the stock, Mix well in the masala.

Simmer on low heat for 5 minutes.

Garnish with chopped fresh coriander & squeeze a little bit of lemon juice.

*** Served best with all kinds of Rotis / Pav (Bread) / Steamed Rice.

Note - You dont need to add additional Ginger, Garlic, Red Chilly, Garam Masala & any other spices as

the unique Kitchen Exotica - Sp. Mutton/Chicken Masala Mix is a combination of all these ingredients &

replaces them all.


Rakhi Vibhandik





9821299856, 9870183002, 9820687231

Recipe - Letter No. 02 31st

Aug, 2012

Dear Customer,

Welcome to the 2nd edition of weekly Recipe-Letter from Kitchen Exotica Food Products & Services.

We thank you for your tremendous response for our first edition of the Recipe-Letter. Based on your

feedback in this edition we are including one vegetarian & one non-vegetarian recipe.

Our focus products in this 2nd

edition of Recipe-Letter are Kithchen Exotica - Kolhapuri Sp. Masala Mix

& Malvani Masala. Both of this Masala blends are regional & made as per the age old authentic

combinations of spices used to prepare the blends in the respective regions.


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Kolhapuri Sp. Masala Mix Bharli Vangi (Masala Stuffed Brinjals) Serves 4

Ingredients

Medium sized Bringals : 300 gms

Finely chopped onions : 2 nos.

Kitchen Exotica Kolhapuri Sp. Masala Mix : 4 tsp

Roasted Peanuts : Half Cup

Roasted Grated Coconut : Quarter Cup

Roasted Sesame (Till) : 1 tbsp

Oil : 2 tbsp

Salt as per taste & fresh coriander.

Directions

Make vertical slits to the brinjal taking care its not separated & keep stalk intact.

Dry grind the roasted peanuts, coconut, sesame & Kolhapuri Sp. Masala Mix

Heat half the amount of oil in a kadhai, add the onion & fry til l golden brown transfer to a plate.

Make a mixture of the fried onion, coriander leaves, salt & grind of peanuts, coconut & sesame.

Fill the mixture of the masala in to the slit bringals.

Heat the remaining oil in a pan. Place the stuffed brinjals & the remaining masala.

Add 1 cup of water to the pan & place a lid. Cook on low heat & stir the masala at regular

intervals & replace the lid. Cook until the brinjals are soft & cooked.

Serve hot with Roti or Phoolkas. Best suited with Bajra Bhakri.

Note - You dont need to add Ginger, Garlic, Red Chilly, Garam Masa la & any spices as the unique

Kolhapuri Sp. Masala Mix is a combination of all these ingredients & replaces them all.


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2) Malvani Masala - Malvani Machhi Kalwan - Serves 4

Ingredients

Fish cut in to pieces (Pomfret / Surmai / Halwa) - 400 gms

Fresh Coconut cut in to small pieces - 1 CupGarlic - 8 to 10 pods

Ginger - 1 inch

Kitchen Exotica Malvani Masala - 2 tbsp

Chopped Onion - 1 medium sized

Whole Kokum or Kokum Extract - 4 nos or 1 tsp extract

Oil - 3 tbsp

Salt - As per taste

Fresh coriander for garnish.

Directions

In a blender add the coconut, chopped onion, ginger, garlic & Kitchen Exotica Malvani Masala.

Grind all these ingredients to a fine paste by adding a quarter cup of water.

Heat the oil in a kadhai, pour in the masala paste. Stir till the oil gets separated from the masala.

Add half a cup of water to the masala & further cook for a couple of minutes with lid on.

Add the kokum/kokum extract, salt & the fish pieces. Gently fold the fish pieces in the masala.

Add water as per desired gravy consistency. Let it come to a boil & until cooked.

Garnish with fresh chopped coriander. Serve with Chapatis / Rotis & Steamed Rice.

Tip - Authentic Malvani dishes are best suited with Rice Bhakris (Rice Rotis) or Malvani Ghavne.

Note - You dont need to add additional Red Chilly, Garam Masala & any other spices as the unique

Malvani Masala is a combination of all these ingredients & replaces them all.


Rakhi Vibhandik



21/23

Recipe - Letter No. 01 23rd Aug, 2012

Dear Customer,

Welcome to the 1st edition of weekly Recipe-Letter from Kitchen Exotica Food Products & Services.

In our 1st

edition we are including 2 recipes & our focus product is Daily Masala Mix. Its a truly unique

blend that brings a rich texture & flavour to our daily sabzi. Go on try these simple recipes with Daily

Masala Mix & make it a celebration at the dinner table.

We welcome your feedback & would appreciate if you share the exciting recipes tried with our products.

Special Mix Veg Serves 4

Ingredients

Cauliflower, Mutter, Capsicum - 200 gms

Paneer - 75 gms

Potato - 1 Large

Daily Masala Mix - 3 / 4 tsp (Depending on your spice index)

Onion - 1 Large

Tomatoes Chopped - 2 medium sized

Fresh Cream - 2 tspOil - 3 tbsp

Salt - As per taste

Coriander leaves - For garnish

Directions

Take half the quantity of oil & shallow fry Cauliflower, Capsicum, Mutter, Paneer, Potato

separately & keep aside

Make a fine paste of onion & tomatoes & fry the same in the remaining oil until the oil starts to

separate from the paste.

Add Daily Masala Mix, Saute for a minute, add cream, shallow fried vegetables & paneer.

Season with salt, mix well & add water as per desired gravy consistency. Place a lid & simmer

until cooked.

Garnish with fresh coriander leaves & serve with hot phoolkas or rotis

Note - You dont need to add additional Ginger, Garlic, Red Chilly as well as Garam Masala & any other

spices as the unique Daily Masala Mix is a combination of all these ingredients & replaces them all.


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Zatpat Aloo Gobi Serves 4

Ingredients

Cauliflower - 250gms

Potato - 1 LargeDaily Masala Mix - 3 tsp

Onion - 1 Nos

Tomatoes Chopped - 2 medium sized

Oil - 2 tbsp

Salt - As per taste

Coriander leaves, Green Chillies - For garnish

Directions

Heat oil in a pan, add the onion. Fry until golden brown.

Add finely chopped tomatoes & cook until the oil is separated.Add 3 tsp of Daily Masala Mix & cook for a minute.

Add the vegetables & salt, Mix all the ingredients.

Add cup of water & simmer with lid on until cooked.

Garnish with chopped coriander & green chillies. Serve with roti or phoolkas

Note - You dont need to add additional Ginger, Garlic, Red Chilly as well as Garam Masala & any other

spices as the unique Daily Masala Mix is a combination of all these ingredients & replaces them all.

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Rakhi Vibhandik







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Documents

Recipe Letter 2 Edition