Recipe - Letter No.

11
Dear Customer,

15th Dec, 2012

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 4

This 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 Paneer cubes Capsicum cut in to cubes Pineapple cut in to cubes Cashew nuts Fresh cream Milk Oil Golden brown fried onion paste Tomato paste Salt 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. : : : : : : : : : : 4 tbsp 1 Cup 1 Nos Cup 12-15 2 tbsp 1 Cup 3 tbsp Cup 1 Cup

In the same pan add the remaining oil & heat. Now add the fried onion paste & saut for a minute. 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) Tamarind Pulp (Imli) Onion roughly chopped Tomato roughly chopped Dried Red Chilli Grated fresh Coconut Garlic paste Ginger paste Goan coconut Vinegar / White Vinegar Kitchen Exotica Fish Masala Oil Green chillies slit vertically 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 kitchenexotica@gmail.com or contact@kitchenexotica.in : : : : : : : : : : : : Kg 1 tbsp 1 Nos 1 Nos 2 Nos cup 1 tbsp tbsp 1 tbsp 3 tbsp 2 tbsp 2 to 3

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 contact@kitchenexotica.in or kitchenexotica@gmail.com

For Home Delivery Contact 9821299856, 9870183002, 9820687231

Recipe - Letter No. 09

Dear Customer,

19th Nov, 2012

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

Ingredients Paneer crumbled Boiled & Mashed Potato Maida (Plain Flour) Tomatoes Golden Brown Fried Onion Milk Fresh cream Kitchen Exotica Daily Masala Mix Finely chopped green chilies Finely chopped green coriander Oil Corn Flour 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 unique Kitchen Exotica - Daily Masala Mix is a combination of all these ingredients & replaces them all. Best Regards & Happy Cooking Rakhi Vibhandik (Production Head & InHouse Chef) Kitchen Exotica Food Products & Services Web : www.kitchenexotica.in : : : : : : : : : : : : 200 gms 2 Nos 1 tbsp 3 Medium sized 1 Nos 2 Cup Cup 3 tbsp 2 2 tbsp 3 tbsp 1 tbsp

Recipe - Letter No. 10

Dear Customer,

25th Nov, 2012

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 MultiPurpose 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 Onion finely chopped Kitchen Exotica Sp. Non-Veg Masala Green Chillies finely chopped Garlic Paste Ginger Paste Vinegar (Optional Lemon juice) Green Chilly Oil 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. : : : : : : : : : 500 gm 2 nos 2 tbsp 3 nos 1 tbsp 1 tsp 1 tbsp 2 to 3 2 tbsp

Chicken Sukka (East Indian Catholic community style Dry Chicken) Serves 4
Ingredients Chicken Onion finely chopped Kitchen Exotica Sp. Non-Veg Masala Green Masala Paste
(Green Chillies, Corriander & Mint Leaves)

: : : : : : :

1 Kg 3 nos 3 tbsp 3 tbsp 3 tbsp 2 tsp 3 tbsp

Ginger Garlic Paste Lemon juice Oil 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 of Kitchen 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. Best Regards & Happy Cooking Rakhi Vibhandik (Production Head & InHouse Chef) Kitchen Exotica Food Products & Services Web : www.kitchenexotica.in

Recipe - Letter No. 08

14th Oct, 2012

Wishing that the nine days of Navratri bring lots of Blessings, Good Health & Good Luck to you. Happy Navratri Utsav & Duga Pooja
Dear Customer, Welcome to the 8th edition of weekly Recipe-Letter from Kitchen Exotica Food Products & Services. 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) Cooking Soda : : 250 gms tsp

Tea Powder Chopped green chillis Grated ginger Oil / Desi Ghee Kitchen Exotica Chhole Masala Finely chopped onion Finely chopped tomatoes Lemon Juice Salt to taste Onion rings & fresh coriander leaves for garnish

: : : : : : : :

1 tsp or 1 tea bag 3 1 tbsp 3 tbsp 3 tbsp 2 Large 3 2tsp

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, Welcome to the 7th edition of weekly Recipe-Letter from Kitchen Exotica Food Products & Services. 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.

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 of Kitchen 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 Tomatoes diced & deseeded Onion Capsicum Curd (Yogurt) Oil Kitchen Exotica Tandoori Masala Mix Lemon juice Sugar 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. : : : : : : : : : 250 gms 2 2 2 200 gms 1 tbsp 2 tbsp 2 tsp 1 tsp

Prawns Amritsari Serves 4

Ingredients Prawns Shelled & Deveined Gram Flour (Besan) Egg Corn Flour Oil Kitchen Exotica Tandoori Masala Mix Juice from half a lemon Salt as per taste. : : : : : : 400 gms Cup 1 1 tbsp For deep frying 2 tbsp

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. Best Regards & Happy Cooking Rakhi Vibhandik (Production Head & InHouse Chef) Contact Us Kitchen Exotica Food Products & Services Email: contact@kitchenexotica.in or kitchenexotica@gmail.com

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

Ingredients Paneer cut in to medium size pieces Finely chopped tomatoes Onion Oil Butter Fresh cream Kitchen Exotica Daily Masala Mix Kitchen Exotica Kitchen King Masala 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. Note - You dont need to add Ginger, Garlic, Red Chilly, Garam Masala & any spices as the unique Kitchen Exotica Daily Masala Mix is a combination of all these ingredients & replaces them all. : : : : : : : : 250 gms. 2 medium sized 2 Medium sized 1 tbsp 1 tbsp tbsp 3 tbsp 1 tsp

Recipe - Letter No. 05

21st Sept, 2012

Vakratunda mahakay suryakoti samaprabha ll Nirvighnam kurume devo Sarva karyeshu sarvada ll

Ganapati Bappa Morya !!!!

Dear Customer, Welcome to the 5th edition of weekly Recipe-Letter from Kitchen Exotica Food Products & Services. 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.

Kolhapuri Misal Serves 4

Ingredients Sprouted Matki (Sprouted Moth Beans) Finely chopped onions Kitchen Exotica Kolhapuri Sp. Masala Mix Boil & peeled potatoes cut in to small pieces Fresh coconut cut in to pieces Oil Curry Leaves Dry Mix Farsan Chopped fresh coriander Salt as per taste Some lemon slices Directions to Make Matki kat (Spicy Curry)

: : : : : : : : :

2 Cups 4 nos. 4 to 7 tsp as per your desired spice level. 2 nos cup 3 tbsp 5 to 6 250 gms 2 tbsp

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

Recipe - Letter No. 04 Dear Customer,

14th Sept, 2012

Welcome to the 4th edition of weekly Recipe-Letter from Kitchen Exotica Food Products & Services. 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 Potato (peeled & cut in to pieces) Onion (Cut in to long shreds) Vegetables of your choice Diced Brinjal or Tendli or Cauliflower florets Kitchen Exotica Goda Masala Oil : : : : : : 2 Cups 1 1 1 Cup 3 tsp 2 tbsp

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

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 Sprouted Methi seeds Curry Leaves Kitchen Exotica Goda Masala Turmeric Mustard seeds (Rai) Cumin Seeds (Zeera) Chopped green Chilly Oil Jaggery or Sugar as per taste, Salt as per taste. Grated fresh coconut & fresh coriander for garnish : : : : : : : : : 1 Cup Cup 7 to 8 leaves 3 tsp 1tsp 1 tsp 1 tsp 1 nos 2 tbsp

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

Ingredients Boiled & cooked Mutton Chops (Ribs) Sp. Mutton /Chicken Masala Mix Finely chopped Onion Oil Salt : : : : : 400gms 4 tsp 2 Medium sized 2 Tbsp 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) Boiled & cooked Kaleja (Liver) Sp. Mutton/Chicken Masala Mix Fried onion Finely chopped tomato Green Chilly Oil Salt as per taste & Fresh Coriander & lemon for Garnish : : : : : : : 250 gms 250 gms 4 tsp 2 medium sized 1 nos 2 to 3 1 tbsp

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. Best Regards & Happy Cooking Rakhi Vibhandik (Production Head & InHouse Chef) We are happy to announce that now you can place your order by email to us on contact@kitchenexotica.in or kitchenexotica@gmail.com

For Home Delivery Contact 9821299856, 9870183002, 9820687231

Recipe - Letter No. 02 Dear Customer,

31st Aug, 2012

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.

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

Ingredients Medium sized Bringals Finely chopped onions Kitchen Exotica Kolhapuri Sp. Masala Mix Roasted Peanuts Roasted Grated Coconut Roasted Sesame (Till) Oil 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 till 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. : : : : : : : 300 gms 2 nos. 4 tsp Half Cup Quarter Cup 1 tbsp 2 tbsp

2) Malvani Masala - Malvani Machhi Kalwan - Serves 4

Ingredients Fish cut in to pieces (Pomfret / Surmai / Halwa) Fresh Coconut cut in to small pieces Garlic Ginger Kitchen Exotica Malvani Masala Chopped Onion Whole Kokum or Kokum Extract Oil Salt Fresh coriander for garnish. Directions

400 gms 1 Cup 8 to 10 pods 1 inch 2 tbsp 1 medium sized 4 nos or 1 tsp extract 3 tbsp As per taste

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. Best Regards & Happy Cooking Rakhi Vibhandik (Production Head & InHouse Chef)

Recipe - Letter No. 01 Dear Customer,

23rd Aug, 2012

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 Paneer Potato Daily Masala Mix Onion Tomatoes Chopped Fresh Cream Oil Salt Coriander leaves 200 gms 75 gms 1 Large 3 / 4 tsp (Depending on your spice index) 1 Large 2 medium sized 2 tsp 3 tbsp As per taste 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.

Zatpat Aloo Gobi Serves 4

Ingredients Cauliflower Potato Daily Masala Mix Onion Tomatoes Chopped Oil Salt Coriander leaves, Green Chillies 250gms 1 Large 3 tsp 1 Nos 2 medium sized 2 tbsp As per taste 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.

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 kitchenexotica@gmail.com or contact@kitchenexotica.in 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 contact@kitchenexotica.in or kitchenexotica@gmail.com

For Home Delivery Contact 9821299856, 9870183002, 9820687231

Our Entire Range Masala Mix Daily Masala Mix, Kolhapuri Sp. Masala Mix, Tandoori Masala Mix, Sp. Mutton Chicken Masala Mix. Blended Spices Goda Masala, Malvani Masala, Sp. Non-Veg Masala, Biryani Masala, Pav Bhaji Masala, Chhole Masala, Sambhar Masala, Kitchen King, Fish Masala, Methkut, Ground Spices Turmeric Powder, Red Chilli Powder, Dhania Powder, Zeera Powder, Green Cardamom Powder, Nutmeg Powder.

Disclaimer:
This is not a Spam mail. You have received this mail because you have either requested for it or someone must have suggested your name under our various referral programs. Since India has no anti-spamming law, we refer to the US directive, which states that a mail cannot be considered Spam if it contains the sender's contact information, which this mail does. In case this mail doesn't concern you, Kindly reply with subject line unsubscribe.