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Boil dhal and keep it aside. Take a pan or kadai, add cooking oil, add mustard, a small onion, red or green chillies, and curry leaves, and fry till golden brown. Add cut vegetables of your choice, tomatoes, tamarind juice, FAMI’S SAMBAR POWDER, salt to taste, and cook with boiled dhal for 15 minutes. Now garnish with chopped coriander leaves. FAMI’S SAMBAR is ready to serve.

INGREDIENTS: Coriander, chillies, Toor dal, Channa dal, cumin, urad dal, fenugreek, black pepper, turmeric, curry leaves, asafoetida.

Boil dhal and Churn cooked dhal; keep it aside. Make tamarind or tomato juice. Fry mustard, chillies, and curry leaves with cooking oil in a pan or kadai. Add tamarind or tomato juice, and while it's boiling, add FAMI’S RASAM POWDER, salt as required, and boil for 10 minutes. Garnish with chopped coriander leaves. Tasty rasam is now ready to serve.

INGREDIENTS: Coriander, chillies, cumin, fenugreek, mustard, black pepper, turmeric, curry leaves, asafoetida.

For the preparation of dal, veg curry, or non-veg curry of your choice, start as usual with the desired ingredients. Add FAMI’S GARAM MASALA at the end of the cooking process to preserve the aroma and taste of the warm spices, giving the dish a lift of flavour before being served.

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Soak white chickpeas or Channa overnight, boil in a pressure cooker for 5–6 whistles, adding salt to taste, and keep aside. Heat oil or ghee, fry chopped onions till golden brown, add chopped tomato, finely chopped green or red chillies, and sliced ginger, cook for 2 minutes, and then add FAMI’S CHANNA MASALA and cook for another 1 minute. Add boiled Channa (add water as per required consistency) and cook for 5–10 minutes. Garnish with coriander leaves or Kasturi methi and serve hot. NOTE: For better taste and flavour, add 1 teaspoon of FAMI’S CHAAT MASALA.

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Add ghee or butter to a pan and sauté chopped onions for 5 minutes till they turn golden. Add ginger-garlic paste with a little water and sauté for 2 minutes. Add chopped tomatoes and sauté for 5 minutes. Add 5 cashew pieces and 1 slit green chili and fry for 2 minutes. Set this pan aside to cool down, and then grind the contents into a smooth paste. Heat the paste and sauté for 3 minutes. Add FAMI’S PANEER BUTTER MASALA, salt as required, and 12 cups of water. Bring this to a boil. Once the curry comes to a boil, simmer and cook for 30 minutes, till the oil separates slightly, then add paneer cubes to the gravy and mix gently. Add 1 tablespoon of fresh cream. cook for 2–3 minutes. Garnish with a dash of fresh cream and dry-roasted Kasuri methi, and serve hot.

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Take or use the vegetables of your choice with the usual spices in ghee or oil as you normally do. After cooking for a few minutes, add salt and FAMI’S SABJI MASALA to it. Simmer for 2 minutes and cover it. Keep covered for at least 5 minutes so that the flavour and aroma of sabji masala are retained. Now garnish with coriander leaves. Serve warm.

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Fami’s chaat masala is a perfect blend of spices with a tangy taste that can spruce up any dish with a pinch. Can be used on fruit salads, sprouts, bhel puri, sev puri, papdi, and curries. Sprinkle FAMI’S CHAAT MASALA on any dish to get an instant flavor boost.

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Soak seeraga samba or basmati rice for 15 minutes. Heat oil or ghee in a cooker or vessel to fry. sliced onion and a small onion Cook the tomato, green chilli, mint, and coriander leaves. Add 5 tsp. of FAMI’S BIRIYANI MASALA, curd, and lemon juice. Put the mutton, chicken, or vegetables in and cook well. Add water as required and boil well. Put in the soaked rice and add the necessary salt to taste. Cook 80% of the Biriyani on high heat, the rest on low.

Note:
Tip 1: For mutton, pre-cook the meat in a pressure cooker with the necessary water for 4–5 whistles.
Tip 2: For dum, place a hot water bowl on top of the biriyani vessel for 15 minutes.

INGREDIENTS: Coriander, chillies, cumin, cinnamon, black pepper, bay leaf, clove, cardamon, turmeric, fennel, nutmeg, salt.

Boil potatoes, peas, and chopped carrots. On a flat pan, heat butter or ghee and fry chopped onions. Add chopped tomatoes, FAMI’S PAV BHAJI MASALA, and salt to taste. Add mashed potatoes and boiled vegetables and stir. Add a little water and mix well. Slit the buns, apply butter on the inner side, and roast. Serve together.

INGREDIENTS: Coriander, chillies, cumin, cinnamon, black pepper, turmeric, star anise, cloves, ginger, black cardamon, fennel, nutmeg, mace, salt, black salt, dry mango.

To get the aromatic taste of tea, just add FAMI’S TEA MASALA while preparing tea, and flavourful katan chai or tea is ready to serve.

INGREDIENTS: Dry Ginger, cardamon, clove, bay leave, black cardamon, cinnamon, curry leaves, black pepper.

Fami’s Chicken Curry preparation: Marinate chicken pieces in Fami's Chicken Masala, salt, lemon juice, or curd; if extra spice is required, add Fami’s chilli powder. Leave for ten minutes. Grind ginger and garlic into a fine paste and set aside. Heat ghee or oil in a vessel or kadai, crackle mustard, and fry onion. Add the ginger and garlic paste and stir well. Add the marinated chicken and three cups of water, and cook till done. Add curry leaves and serve hot. (Coconut milk or paste may be added for taste.)

INGREDIENTS: Coriander, chillies, cumin, black pepper, cinnamon, fenugreek, Kasturi methi, bay leaf, clove, green cardamon, ginger, garlic, turmeric, fennel, salt, Channa dal, black cumin, star anise.

Fami’s Mutton Curry preparation: Marinate mutton with curd, Fami's Mutton Masala, lime juice, and ginger-garlic paste; keep aside for 1 hour. Heat ghee or oil in a pan or cooker; add cumin, chopped onions, and ginger-garlic paste; cook till golden brown. Add chopped tomatoes, sauté till soft, Add marinated mutton; sauté till the oil separates. Add FAMI’S MUTTON MASALA and salt to taste. Pressure cooks until the mutton is tender. Garnish with ghee and coriander, and mutton curry is ready to be served.

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Fami’s Egg Curry preparation: Boil eggs for 8 to 10 minutes, de-shell, and cut into pieces. Heat oil in a pan or kadai, add chopped onions, and sauté until they turn golden brown. Add 2 finely chopped tomatoes, cashew paste or thick coconut milk as per choice, tomato Puree, FAMI’S EGG CURRY MASALA, salt to taste, and cook till oil leaves the sides of the pan. Now add some water and cook till you get the gravy to your desired consistency. Add boiled eggs to this gravy, cover the pan, and simmer for 4–5 minutes. Garnish with coriander leaves, and serve hot.

INGREDIENTS: Coriander, chillies, cumin, Black pepper, fenugreek, star anise, clove, black cardamon, ginger, garlic, turmeric, fennel, salt, curry leaves, mint leaves.

Fami’s fish curry preparation: After the pan or kadai is heated, add cooking Oil and fenugreek, and fry well. Add chopped small onions and chopped tomatoes, and fry well. Add the cut green chillies and a few curry leaves and stir well. Add FAMI’S FISH CURRY MASALA and stir well. Then add tamarind Juice and coconut paste and stir well. Add the necessary water and salt, and boil well. Then add the washed Fish pieces and boil for a few minutes. Finally, the Authentic family's FISH CURRY MASALA is ready to serve. Note: For spicy fish curry, add the necessary FAMI’S CHILLI POWDER.

INGREDIENTS: Coriander, chillies, mustard, cumin, pepper, fenugreek, ginger, garlic, turmeric, tamarind, tomato, salt, black salt.

Fami’s kebab/65 masala preparation: Mix FAMI’S KEBAB/65 MASALA with egg, ginger garlic paste, and marinate for 30 minutes, then deep fry (or shallow fry in non-stick Tava). Serve hot. This masala may also be used for Preparing Chilli Gobi, chilli mushrooms, and Chilli Baby Corn.

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