Description
- Authentic Bombay Coastal Flavor: Experience the rich and traditional taste of Bombay coastal cuisine with Cafe Junyali's Suryavanshi Kshatriya Pathare + East Indian Spice Blend, crafted from secret heirloom family recipes.
- Pure and Natural Ingredients: Made with key ingredients like Maipatri, Triphala, Jaipal, and khus khus, our spice blend is 100% vegetarian, free from artificial additives, and has a shelf life of 15 months from the date of manufacture.
- Handcrafted Excellence: Our Heirloom formulation, meticulously crafted with homemade spices, preserves traditional flavors and aromas, reflecting Junyali's commitment to quality.
- Versatile Usage: Use this unique spice blend in a variety of dishes, including vegetarian and non-vegetarian gravies, lentils, pulses, meats, and vegetables, to elevate the taste and aroma of your favorite recipes.
- Empowerment Initiative: Cafe Junyali, an initiative by HariDevka Inc., supports women's financial independence. Our spice blends, handcrafted by homemakers, originate from secret family recipes and are made from the purest spices from their natural habitats.
Junyali brings to you Suryavanshi Kshatriya Pathare + East Indian Spice Blend, a beautifully packed assorted spice mix for all Bombay Coastal Foods. Caf Junyali is a women's empowerment initiative undertaken by HariDevka Inc. We offer a collection of spices from the corners of India made by homemakers who excel at home & hearth and would like a taste of financial freedom. These spice blends originate from secret heirloom family recipes and are hand-pounded using the purest of spices sourced from their natural habitats. They can be used in your beverages, lentils, pulses, meats, and vegetables. Junyali's Suryavanshi Kshatriya Pathare & East Indian Spice Blend is a unique spice blend which allows you to cook traditional coastal Bombay dishes. Use it for your vegetarian and non-vegetarian dishes as a Garam Masala. Grated coconut is optional in your gravies. Recipe: Sprouts Heat oil in a pan, and add curry leaf, garlic, rai, jeera, hing, green chilli, turmeric, and chopped onions. Stir fry until golden brown. Add tomatoes till mushy. Add 1 tbsp of Junyali's skp masala, chilli, salt, and sprouts, and saute. Add water and let it cook. Add grated coconut mashed with fresh coriander leaves. For Matki and Vaal, add 1/2 inch jaggery. Serve hot. Chicken / Meat Curry Marinate chicken with garlic ginger paste and coriander leaves. Heat oil, and add chopped onions and grated coconut. Roast well, cool the mixture and make a paste. Heat oil, add a bay leaf, and cloves, add onion paste and Junyali's Skp Masala, add chicken/meat and stir well on high flame. Add water and cook further till the meat is done. Garnish with fresh coriander. Key Ingredients: Maipatri, Triphala, Jaipal, khus khus.