Masala
The Khidkivada MasalaOur Taste, in your Kitchen!
Your All round kitchen spice for any Veg/Non-Veg Indian Gravy
Essential Information
INGREDIENTS: The Khidkivada masala is a 100% vegetarian vegetable paste with spicy ingredients such as hot green chillies, onions, garlic, ginger, curry leaves, turmeric, cumin seeds, mustard seeds, plant oil etc.
SHELF LIFE: Despite NOT having any added chemical preservatives, our product has over one year of shelf life from the date of manufacturing printed on the label. We attribute this loooooooong storage life to our traditional methods of production that have been perfected over the years.
NUTRITIONAL VALUE: Every 100 g of our Khidkivada masala contains the following nutritional factors illustrated in the table below. Our product stimulates your taste buds for sure, but is totally gentle for your heart and health!
Name of the factor | Quantity of the factor (in every 100 g of product) |
|---|---|
Cholesterol | 00.00 g |
Protein | 04.72 g |
Carbohydrates | 25.96 g |
Energy | 362.57 Kcal |
Total Fat | 26.65 g |
Total Saturated Fat | 03.99 g |
Total Monosaturated Fat | 05.86 g |
Total Polysaturated Fat | 16.80 g |
Trans Fat | 00.00 g |
Dietary Fiber | 06.89 g |
Sugar (Sucrose) | 00.00 g |
Calcium | 162.90 mg |
Iron | 12.49 mg |
Vitamin A | 1745.27 IU |
Vitamin C | 48.55 mg |
Sodium | 412.75 mg |
MANUFACTURING DETAILS: The Khidkivada masala is produced at our central production facility at Kangwai in Dapoli, Ratnagiri district, Maharashtra 415712. It is then dispatched to all our franchise shops for serving you everywhere with the same classic taste. We also market the masala in small 100 g packets and in bulk for large orders or export etc.
POPULARITY & USES: The Khidkivada masala is in great demand all over India from people looking to enjoy the classic Batate-Vada in their own kitchen on a holiday evening or as a quick workday breakfast. It serves as an excellent curry maker for numerous Indian / Maharashtrian / Gujarati gravies and delicacies and is therefore the first choice for NRIs and Curry lovers abroad. Moreover, people spontaneously experiment with our masala and use it in all kinds of veg/non-veg recipes as it adds up taste to any and everything. So let us know what you use it for and how it spices up your dishes!
User's Guide to the Khidkivada Masala
1. Making the Classic Indian Burger KHIDKIVADA
Instructions:
1. Boil, peel and smash 1 kg of potatoes.
2. Add 1 packet (100 g) Khidkivada masala to 1kg of smashed potatoes, or according to taste.
3. Add 1 tsp. salt, coriander leaves and mix well to make dough out of the mixture.
4. Make small round balls of the spicy potato dough. You can make 25 to 30 such balls in with 1 kg potato dough/100g Khidkivada Masala.
5. Prepare gram flour batter (besan) by adding water to the gram dal flour. Add salt to taste.
6. Dip dough balls in besan and deep fry in preheated oil in a kadhai or a pan till the balls turn into golden red ‘vadas’.
7. Enjoy the classic Khidkivada in your kitchen.
2. Making Indian Curry (Marathi/Gujarati Style Kadhi)
Instructions:
1. Take butter milk and add 1/2 tsp. of salt and sugar to it.
2. Add gram flour as a thickening agent and stir/mix well.
3. Heat oil in a kadhai/deep pan and splatter cumin seeds.
4. Add asafoetida (hing) and turmeric powder to the heating oil to prepare a tadka (Fodni).
5. Add 1 tsp. khidkivada masala to the tadka (Fodni).
6. Add the buttermilk mixture to the contents in the pan and stir well.
7. Add coriander leaves to garnish.
8. Bring it to a boil.
9. Your Marathi/Gujarati style Kadhi (curry like soup) is ready to be served hot.
2. Making Indian Veg Gravies (Potato Bhaaji)
Instructions:
1. Prepare a tadka (Fodni) by preheating oil in a kadhai/pan and then sequentially adding cumin seeds, asafoetida and turmeric powder to it.
2. Add Khidkivada masala to the contents of the pan and stir well to bring taste to the tadka.
3. Add boiled, peeled and cut pieces of potatoes to the pan and stir well for 7 to 10 minutes.
5. Add salt to taste and stir well again.
4. Add grated coconut and coriander leaves to garnish.
5. Potato sabji (batata bhaaji) is ready to be served.
2. Making Indian style stuffed Potato Parathas
Instructions:
1. Prepare wheat flour dough for rotis (Indian flat bread) as usual.
2. Smash boiled and peeled potatoes.
3. Add salt (to taste), coriander leaves and Khidkivada masala to the smashed potatoes to make a spicy potato dough (just as in the case of the classic Khidkivada recipe).
4. Spread the wheat dough and place small balls of the spicy potato dough as filling.
4. Flatten this mixture ball with a rolling pin and bake it on a flat pan using a few drops of oil for greasing.
5. The paratha is ready to be served with sause, butter or any other condiment of your choice.
4. Making Indian Non Veg Gravies (Chicken Gravy)
Instructions:
1. Take small cut pieces of clean washed fresh chicken and thoroughly apply the Khidkivada masala for marination.
2. Marinade the chicken in a refrigerator or at the kitchen counter for 30 mins to 1 hr.
3. Prepare a tadka in cooking kadhai/deep pan by preheating oil and sequentially adding cumin seeds, mustard seeds, turmeric powder, asafoetida powder, garam masala and the Khidkivada masala.
4. Simmer the tadka on medium flame and keep stirring.
5. Sauté cut onion slices to brown them.
6. Add marinated chicken pieces to the tadka and cook for half an hour to prepare the gravy.
7. Add coriander leaves to garnish.
8. Enjoy spicy hot chicken curry/gravy with the Khidkivada taste.
5. Making Indian Non Veg Dishes (Fish fry)
Instructions:
1. Take fresh pre-cleaned fish pieces and apply the Khidkivada masala for marination.
2. Marinade the fish in a refrigator or at the kitchen counter for 30 mins to 1 hr.
3. Preheat oil in a pan.
4. Coat the marinated fish pieces with corn or rice flour.
5. Shallow fry the fish pieces until they are fried brown.
6. Enjoy crispy tasty fish fry with the Khidkivada taste.