My recipes

M’m, m’m, m’m, m’m,…toasty.

Pav Bhaji Recipe

Coriander, Red Chillies, Cumin, Dry Mango, Turmeric, Iodised Salt, Kashmiri Red Chilli, Black Pepper Cassia, Cloves, Black Salt, Onion Garlic Powder, Cinnamon Sticks, Big Cardamom, Asafoetida Powder, Stone Flower, Mace, Anistar, Cinnamon Leaves and Nutmeg.

Method For the Pav bhaji

take 1 cup cauliflower, 2 carrots, 1/2 cup green peas, 1 cabbage, 1 cup French beans. Pressure cook and salt to taste. Grind and keep aside. Boil 2 big potatoes separately. Heat 3 tbsp of oil in a pan. Add 3 finely chopped onions and 2 finely chopped capsicums. Fry till onions get golden brown. 2tsp ginger garlic paste, add green chillies in the pan. Add a pinch of hing powder and 3 finely chopped tomatoes. Stir fry. Add 1tsp chilli powder and coriander powder to it. Add 2tbs of URBAN SALSA PAV BHAJI MASALA and fry for 2 min. Continue to stir for 5 min. Add boiled vegetables and potatoes. Add salt to taste. Add water get desired consistency of gravy with continuous stirring fry it for 8-10 min. remove from the flame. Add 2 lemons to it. Garnish with chopped coriander, onion, tomato and lemon with cube of butter. Serve hot with Pav.

Biryani Pulav Recipe

Coriander, Cinnamon Sticks, Cumin, Red Chillies, Turmeric, Iodised Salt, Kashmiri Red Chilli, Cassia, Cloves, Black Cumin, Big Cardamom, Asafoetida, Black Pepper, Star Aniseed, Caraway, Trifala and Mace.

Method For the Biryani Pulav

Soak 500 gms of Basmati rice for 2 hrs. Heat 200 gm of ghee/oil in pan till its gets hot. Add 1 tsp cumin powder to sputter, a pinch of hing, 3 big cardamom 2 bay leaves, 3 sticks of cinnamon and some cloves. Stir fry for 2 min. and then add 3 finely chopped onions. Fry till onions get golden brown. Now add the soaked rice to it and stir fry for 5 min. Add green chillies. Can add vegetables of your choice such as 200 gm carrot juliennes, 150 gm green peas and 100 gms of chopped French beans. Add salt to taste. Add 2 tbs of URBAN SALSA BRIYANI PULAV MASALA and fry for 2 min. Add 1 litre of water. Cover the pan and reduce the flame. Allow rice to simmer and cook in the flavours for 20 to 25 min. or till water fully absorbed. Remove from the flame. Garnish with chopped coriander and some golden fried onion and cashew nuts. Serve steaming hot with yogurt and papad.

Chhole Masala Recipe

Coriander, Red Chillies, Dry Mango, Cumin, Turmeric, Iodised Salt, Kashmiri Red Chilli, Black Pepper, Mint Leaves, Pomegranate Seeds, Cinnamon Stick, Kachadi, Black Cumin, Fennel Seeds, Common Salt, Black Salt, Dry Ginger, Kasuri Methi, Sesame Seeds, Cassia, Nutmeg, Asafoetida and Tamarind.

Method For the Chhole Masala

Soak 150gm of kabuli chana (chhole) for overnight. Pressure cook chhole with turmeric powder, salt to taste and a tea bag for 5 to 6 whistle. Keep aside. Heat 3 tbsp of oil in a pan. Add 1tsp cumin seeds to sputter. Then add 3 finely chopped onions fry till golden brown. Add 1tsp chilli powder and coriander powder and slitted green chillies in the pan. You can add whole garam masala like some bay leaves and cloves, a pinch of hing powder and 2 finely chopped tomatoes. Stir fry. Add 2tbs of URBAN SALSA CHHOLE MASALA and fry for further 5 min on low flame. Add water as desired consistency of gravy, continue to stir for 5 min. Add boiled chhole to the pan. Boil for 8-10 min more. Remove from the flame. Garnish with chopped coriander and little kasuri methi. Serve hot with Rice/Roti or Bhaturas.

Sambhar Masala Recipe

Coriander, Red Chillies, Cumin, Turmeric, Iodised Salt, Fenugreek Seeds, Kashmiri Red Chilli, Black Pepper, Cassia, Curry Leaves, Toovar Dal, Bengal Gram, Urad Dal, Asafoetida and Mustard Seeds, Clove, Nutmeg, Mace, Big Cardamom.

Method For the Sambhar Masala

Pressure cook 1 cup red gram dal split (Tuvar dal) in 1/2 litre of water with 1/2 tsp turmeric powder and salt to taste. Heat 2 tbsp of oil in a pan. Add 1tsp mustard seeds to sputter then add 2 finely chopped onions and green chillies in the pan. Add some curry leaves, a pinch of hing powder and 2 finely chopped tomatoes. Stir fry. You can add some vegetables (200gm of all) like bottle gourd, brinjal, carrot and 2 drumsticks. Stir fry till vegetable get tender. Add 2 tbs of URBAN SALSA SAMBHAR MASALA and fry for 2 min. Add 2 cups of water and let the water boils. Add 2 to 3 tsp of tamarind paste, continue to stir for 5 min. Using a hand blender coarsely blend boiled dal and add to the pan. Add water as per desired consistency, boil for 8-10 min more. Remove from the flame. Garnish with chopped coriander and desiccated coconut. Serve hot with Dosas Idilies or Rice.

Garam Masala Recipe

Coriander, Red Coriander, Red Chillies, Cumin, Turmeric, Iodised Salt, Kashmiri Red Chilli, Dry Mango, Black Pepper, Cassia, Caraway, Dry Ginger, Cinnamon Powder, Cloves, Anistar, Nutmeg, Stone Flower and Asafoetida.

Method For the Garam Masala sabji

With usual spices make Vegetables or Daal of any kind in Oil/Ghee as you normally do. Add ½ tsp URBAN SALSA GARAM MASALA to Vegetables/Daal. Adjust the masala according to quantity and stir on low flame for 2 to 3 min. Keep covered the utensil for 5 to 10 min to excel the aroma. Serve hot with Roti/Rice.

URBAN SALSA GARAM MASALA is so versatile that it can be added to Samosa, Potato Vada, Kachori, Patra, Ussal and all kind of Farsan, make the dish just incomparable flavours.

Panner Butter Masala Recipe

Coriander Seeds, Red Chillies, Cumin, Turmeric, Iodised Salt, Kashmiri Red Chilli, Black Pepper, Cassia, Caraway, Dry Ginger, Tomato Powder, Cinnamon Powder, Dry Mango, Garlic, Fenugreek, Green Cardamom, Cloves, Anistar, Nutmeg, Asafoetida Powder and Stone Flower.

Method For the Panner Butter Masala

Slice 300 gm of paneer into small triangular pieces. Heat 3 tbsp of butter/ghee. Add paste of 3 onions, 1tsp ginger-green chillies paste. Fry till it gets golden. Add 4tbsp tomato puree/paste. Stir fry for 5 min. Add 1 tbsp URBAN SALSA BUTTER PANEER MASALA. Stir fry for 2 min. Add 2tsp of magaj seeds and cashew paste, 50ml fresh cream and salt to taste. Boil with 1^1/2 cup of hot water. Add paneer slices. Simmer till done. Garnish with green coriander leaves and dash of fresh cream. Serve steaming hot with Roti/Steamed Rice.

Kitchen King Masala Recipe

Coriander, Red Chillies, Cumin, Turmeric, Iodised Salt, Kashmiri Red Chilli, Black Pepper, Oninon Garlic Flakes, Mustard Seeds, Kasoori Methi, Fennel Seeds, Fenugreek Leaves, Green Cardamom, Cassia, Caraway, Dry Ginger, Cinnamon Stick, Cloves, Anistar, Nutmeg, Stone Flower and Asafoetida.

Method For the Kitchen King Masala

URBAN SALSA KITCHEN KING MASALA is a versatile masala that can be used to any kind of vegetarian or non vegetarian foods. It contains the best blend of taste and flavours prepared from various Indian powdered spices.

URBAN SALSA KITCHEN KING MASALA adds an exotic taste to each of the dish you prepare. Every kitchen is incompleted without urban salsa kitchen king masala. Sprinkle on food as required. It is paneer special.

Chili paneer Masala Recipe

Corn Flour, Mixed Vegetable Spices 27% (Red Chillies, Cumin, Coriander, Sugar, Black Pepper, Onion Garlic Ginger, Tomato Powder, Mint Powder), Iodised Salt, Sugar, Soya Sauce Powder, Caramel (Natural Colour, E150c), Disodium5’-Guanylate, Disodium5’-Inosinate (Flavor Enhancer E627, E631), Xanthum Gum (Stabilizing Agent E415) Acetic Acid (Acidifying Agent, E260), Silicon Dioxide (Anticaking Agent, E551), Paprika, Sunflower Oil.

Method For the Chili paneer Masala

Take 150 gm of diced paneer. Take a bowl add 2 tsp of Maida, salt to taste, 1 tsp soya sauce. Add some water and make a smooth paste, dip the cubed paneer in it and deep fry in pan on medium flame till golden brown and keep aside.

For Gravy: Add 2^1/2 tsp URBAN SALSA PANEER CHILLI MASALA to 200-250 ml of water and mix well. Heat 1^1/2 tbsp oil in a deep pan. Add green chilli slits, 1tsp chopped garlic and 1tsp chopped ginger. Stir fry 1 cup (100g) diced vegetables (onion, capsicum) for 2-3 minutes and add fried paneer. Add masala mixture and stir fry bring to boil and for 2 to 3 minutes. Simmer more to get desired consistency of gravy. Garnish with chopped spring onion and serve hot. It is relished as starters.

Panner Tikka Masala Recipe

Gram Flower, Mixed Vegetable Spices 35% (Red Chillies, Cumin, Coriander, Turmeric, Poppy Seeds, Fenugreek, Black Pepper, Onion Garlic Ginger, Black Cardmom, Clove, Sahi Jeera, Ajwain, Tomato Powder, Mint Powder), Iodised Salt, Caramel (Natural Colour, E150c), Disodium5’-Guanylate, Disodium5’-Inosinate (Flavor Enhancer E627, E631), Xanthum Gum (Stabilizing Agent E415) Acetic Acid (Acidifying Agent, E260), Silicon Dioxide (Anticaking Agent, E551), Paprika, Sunflower Oil.

Method For the Panner Tikka Masala

in a bowl add 1tbs ginger garlic paste, 1/2tsp turmeric powder, 1/2tsp red chilli powder, 1tbs refined oil, chopped coriander leaves, mint leaves, 100gm whisked curd and 2tbsp URBAN SALSA PANEER TIKKA MASALA mix them all.

Grilling Paneer Tikka: In a tray spread 500gm paneer cubes, 1 onion, 1 capsicum, 1 tomatoes in squares pcs. Mix marination masala in the tray, marinate the paneer cubes and veggies. Skewer the PANEER TIKKAS for roasting. Now keep PANEER TIKKAS in the fridge for 45 minutes. Then grill the TIKKAS till cooked.

Serve the PANEER TIKKAS hot with mint chutney and onion cabbage salad

Manchurian Masala Recipe

Method For the Manchurian Masala

Take 1^1/2 cup grated cabbage. In a bowl mix cabbage, 1/2 tsp chopped ginger, 1/2 tsp chopped green chilli, 2 tbs maida, a pinch black pepper, 1 tsp soya sauce, 1 tsp green chilli sauce and salt to taste. Make small balls and deep fry on medium flame till golden brown and keep aside.

For Gravy: Add 2^1/2 tsp URBAN SALSA MANCHURIAN MASALA to 250 ml of water and mix well. Heat 1^1/2 tsp oil in a deep pan. Add 3 to 4 green chillies slitted, 1 tsp chopped garlic and 1 tsp chopped ginger. Stir fry 1 cup (100g) diced vegetables (onion, capsicum and carrot) for 2-3 minutes and add Manchurian balls. Add masala mixture and stir fry, bring to boil and for 2 to 3 minutes. Simmer more to get desired consistency of gravy. Garnish with chopped spring onion and serve hot with Rice/Noodles.