Awadhi Lazzat Ul Taam/Potli Ka Masala

About the Product

Mysterious symphony of flavours from the age of Awadh 18th Century, Awadh by the banks of ghangra surrounded by screwpine forests gave birth to Nawabi cuisine encompassing the delicacy and sophistication of the flavours of kewra (screwpine) and a select ensemble of ingredients which have kept the legendary poetic disposition of Awadh alive. Capturing the erstwhile state’s nafazat, nazaakat adab qaida and heritage an ingenious spice blend was created... lazzat-ul-taam which is an ensemble of over twenty-five spices and herbs. Forgotten ingredients that have been unearthed for this blend by Nazneen begum and presented as the crown of Awadhi cuisine, our ode to this exquisite cuisine.
Ingredients

Kewra, Rose Petals, Vetiver Roots, Cardamom, Nutmeg, Star Anise, Poppy Seeds, Jarakhush, Wild Berries.
Nutritional Facts

For every 100gm

Carbohydrates 54.6gm
Energy 373.9kCal
Fat 11.9gm
Protein 12.1gm
Total Sugar 2.5gm

How to Use

Nihari: Heat mustard oil. Sprinkle some garlic juice, add bay leaves, cloves, black cardamom, onion and saute well. Add lamb, salt to taste and ginger garlic paste and roast them well. In a bowl, add red chilli powder, turmeric powder, coriander powder and curd mix well. Add the curd mixture into the vessel. Add water cover and cook on low flame till the mutton is completely cooked. In a bowl, add wheat flour, awadhi masala, water as required, black pepper and kewra water mix well. Transfer this slurry into vessel cook till the gravy thickens. Tira : Heat a pan, add ghee, awadhi masala, red chilli powder and kewra water mix well strain the mixture and transfer it to the vessel. Garnish with coriander leaves, onion chopped, lemon wedges. Serve hot with Kashmiri roti. Galawati Kebab: In a mixing bowl combine minced meat or mince chicken or for vegetarian soya bean and kidney beans (soaked overnight cooked with salt and water) add our spice mix, ginger garlic paste, raw papaya, kewra water, rose water, salt and mix well, marinate for 2hrs. Heat ghee wet your hands with water and take a portion of the mixture and directly place on pan. Fry till golden and evenly cooked. Try Chapli, Bihari, kakori and hara bhara kebabs with this spice blend. In your lakhnawi kormas and curries add this epic spice blend towards the end as the dish is getting done.
Other Product Info

EAN Code: 712198591955 FSSAI Number: 11518007000767 Manufactured & Marketed by: Junyali Spice Blends, HariDevka Gala No. 24 25, Khetani Industrial Estate Sonapur Lane Kurla West Mumbai 400070. Country of Origin: India Best before 20-09-2024 For Queries/Feedback/Complaints, Contact our Customer Care Executive at: Phone: 1860 123 1000 | Address: Innovative Retail Concepts Private Limited, Ranka Junction 4th Floor, Tin Factory bus stop. KR Puram, Bangalore - 560016 Email:customerservice@tokocart.com