Everest
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Everest Masala and Powder
- Everest Kuti Chilli Powder : A coarse-ground red chilly powder of the finest quality, distinguished by their bright red colour and mild pungency. Chilli is a heating spice and comes in a wide variety of shapes, sizes, colours, and degrees of pungency. Chilli is America’s most important contribution to the world of spices, though today it is one of India’s major export attractions. Indian chilli is grown in Andhra Pradesh, Maharashtra, Karnataka, Madhya Pradesh, Tamil Nadu and a number of other States.The highly pungent ‘Guntur’ and the mildly pungent ‘Byadgi’ chillies are internationally recognised as the finest in quality.
- Everest Meat Masala : A pepper-coriander-chilli based blend that imparts a dark tan and a hot taste to non-veg dishes, especially meat. Since Indians love their meat really spiced up, a fair amount of flavouring spices lend this blend an aromatic chorus.
- Usages : In all meat preparations requiring a dark gravy.
- Everest Sambhar Masala : Sambhar is a wonder recipe from the South of India and can be aptly described as a ‘designer health food’. The various dals, vegatables, spices and condiments that go into a typical Sambhar gives all the nutrients the body needs. Sambhar can be had with rice as a South Indian does it almost everyday, or with Idlis, Wadas, Potato Wadas etc. Sambhar, especially with Idlis has gained universal acceptance in India, and is considered as an excellent diet food.
- Usage:Even in South India, Sambhar is prepared differently from region to region. This Everest blend is suited to all the various Sambhar preparations.
- Everest Pani Puri Masala : ‘Pani’ in Hindi means water. ‘Puri’ is a fried hollow ball made from wheat flour. The ‘Puri’ is punctured open on one side and stuffed with delicious fillings and topped with Pani. The ‘Puri’ is then eaten in a mouth full. This is one of India’s most popular outdoor snacks. Black Pepper, Tamarind, and Dry Ginger combine together to give a sharp twinkle to this Everest Blend that spices the ‘Pani’.
- Usage:To spice the syrup in Pani-Puri.
- Everest Sambhar Masala : Sambhar is a wonder recipe from the South of India and can be aptly described as a ‘designer health food’. The various dals, vegatables, spices and condiments that go into a typical Sambhar gives all the nutrients the body needs. Sambhar can be had with rice as a South Indian does it almost everyday, or with Idlis, Wadas, Potato Wadas etc. Sambhar, especially with Idlis has gained universal acceptance in India, and is considered as an excellent diet food.
- Usage:Even in South India, Sambhar is prepared differently from region to region. This Everest blend is suited to all the various Sambhar preparations.
- Everest Pani Puri Masala : ‘Pani’ in Hindi means water. ‘Puri’ is a fried hollow ball made from wheat flour. The ‘Puri’ is punctured open on one side and stuffed with delicious fillings and topped with Pani. The ‘Puri’ is then eaten in a mouth full. This is one of India’s most popular outdoor snacks. Black Pepper, Tamarind, and Dry Ginger combine together to give a sharp twinkle to this Everest Blend that spices the ‘Pani’.
- Usage:To spice the syrup in Pani-Puri.
- Everest Tandoori Chicken Masala : This Everest blend strikes an even balance between aromatic and flavouring spice agents to give chicken a luscious, inviting flavour. Since this blend is used in ‘apply-and-cook-over-the-fire situations’, the flavouring spices predominate, in order not to dissipate under direct fire.
- Usage:In most non-veg., marinate-and-cook-over-the-fire preparations such as chicken, fish etc.
- Everest Sabji Masala
- Everest Kesari Milk Masala
- Everest Chhole Masala : An exquisite blend of 24 pure spices, this is perhaps the most elaborate blend in the Everest repertoire. This blend is evenly balanced for taste and flavour and imparts a rare character to chhole, made from chickpeas.
- Usage:Used almost invariably in a variety of preparations involving chickpeas – chhole being the most popular. Served hot with rotis or fluffy bhaturas, chhole is a regular fare for lunch and dinner in North India.
- Everest Pav Bhaji Masala : Pav bhaji masala is the blend that took Mumbai by storm. ‘Pav’ means a bun shaped homemade bread and ‘Bhaji’ means mashed vegetables.
- From its humble origins in the by-lanes of Mumbai, it has become a ‘must’ on menus in 5-Star restaurants and celebrity weddings. Dished out in the far-flung corners of the country, it has acquired the status of a foremost vegetarian recipe.
- Equally popular as a snack or a meal, this easy-to-cook dish enjoys a special place in the hearts of house wives.
- Everest Tikhalal Chilli Powder : A fine-ground chilli powder that is a perfect blend of colour and pungency.
- Chilli is a heating spice and comes in a wide variety of shapes, sizes, colours and degrees of pungency. Indian chilli is grown in Andhra Pradesh, Maharashtra, Karnataka, Madhya Pradesh, Tamil Nadu and a number of other states.
- The highly pungent ‘Guntur’ and the mildly pungent ‘Byadgi’ chillies are internationally recognised as the finest in quality.
- Benefits
- Chillies are used in Indian dishes for their hot taste and reddish colour
- Red chilli grounded together with coconut gives curry a firm texture
- Chillies are a great source of vitamin C and good for digestion
- Everest Turmeric Powder : A garden-fresh turmeric powder that has a golden-yellow colour, because of its high carcumin (colour property) content. It is a popular variety in India, where turmeric is used as a key colouring agent in ‘curries’.
Features- Has a mild, earthy and woody flavour
- It stimulates protein digestion and is an excellent blood purifier
