Lemon Tea is a base of flavoury Assam tea, with an ideal and refreshing combination of dried lemon pieces. Lemon belongs to citric fruit families and contains high vitamins A, B, and P and citric acid. It is an alkali food high in organic acid, potassium, and calcium. The original aroma and taste of lemon is well preserved. A delicious beverage and can be taken at any time, warm or cold and only without.

MDH Amchur Powder: Powdered dehydrated unripe Mango

MDH Chunkey Chat Masala: Spice blend for Salads & Savouries Recipe : Aloo Chat : Take 1½ potato per person. Peel and cut into ¾ inch cubes. Heat sufficient quantity of edible oil or ghee in a frying pan & fry potato pieces on low flame till they are golden & tender. Strain & transfer into a large bowl. Add 1 tspn. Chunky Chat Masala & 2 tspn. lemon juice. Stir well & serve hot. l To make FRUIT CHAT take 1½ cup per person, peeled & de-seeded assorted fruits, cut into ¾ inch pieces & add Chunky Chat Masala & lemon juice. l Sprinkle over waffers, savouries, fried nuts, grilled or roasted delicacies such as Tikkas, Kababs, fruit or vegetable salads, sandwiches etc. Ingredients : Salt white, Dry Mango, Salt black, Cumin, Musk melon, Black pepper, Pomegranate seeds, Coriander, Mint leaves, Dry Ginger, Nutmeg, Chili, Caraway, Bishop's weeds, Cloves, Asafoetida.

MDH Chana Masala: Spice blend for Chick Peas Recipe : Soak 200g Chick Peas overnight with extra water. Strain. In a large pan heat 50g cooking oil. Fry 120g chopped red onions till golden brown. Add two chopped tomatoes (120g) and stir. Add 20g Chana Masala, 1 tspn. salt, and Chick Peas. Stir for 5 minutes then add 800 ml fresh water. Mix ½ tspn. baking soda. Bring to boil & cover. Simmer for 40 min on low heat. Alternately pressure cook for 20 min. with 400 ml water & ½ tspn. baking soda. Read cooking instructions on Chick Peas packet also. Ingredients : Coriander, Salt, Dry Mango, Pomegranate seeds, Chilli, Cumin, Musk melon, Black Pepper, Black Salt, Fenugreek leaves, Cloves, Mint, Nutmeg, Dry Ginger, Cinnamon, Bay leaf, Cardamom Ammomum seeds, Caraway, Mace.

MDH Chicken Masala: Ingredients : Coriander, Chillies, Cumin, Turmeric, Fenugreek leaves, Salt, Black Pepper, Dry Ginger, Mustard, Bay leaf, Pulse, Cloves, Nutmeg, Caraway, Cinnamon, Cardamom seeds, Mace, Asafoetida. Recipe : Wash, trim and cut 1 Kg. Chicken into 8 pieces and set aside. Heat 100g.oil/ghee in a pan & fry 3 chopped onions till golden. Add 3 chopped tomatoes, 1/2 tspn. Deggi Mirch & stir well. Add 15g. Chicken Masala & salt to taste. Stir fry for 2-3 min. Add Chicken pieces and fry them for 10 min. Add 100g. beaten natural yoghurt, 60ml. water & mix. Reduce to low heat, cover & simmer for 20 min. Prevent it from sticking at bottom. Add 15ml. lemon juice & 2g. Kasoori Methi leaves, stir & serve.

MDH Dal Makhani Masala: Ingredients : Coriander, Red Chilli, Dry Mango, Onion flakes, Black Pepper, Dry Ginger, Salt, Cassia, Garlic flakes, Cloves, Nutmeg, Asafoetida, Star Anise, Mace. Recipe : Soak overnight 110g Black Lentils (Urad whole) and 30g Red Kidney beans. Strain away water. Add 1.5 litre warm water in a deep pan and boil the beans till they are soft. Add more water when required. Separately cook 120g tomato puree & 15g Dal Makhani masala. Transfer it to boiling beans. Mix and simmer for 10 minutes. Add 40g cream and 30g butter. Check seasoning. Serve with Tandoori Parantha, Naan or Rice.

Deggi Mirchi Masala: Red Chilli Powder Deggi Mirch is a unique, age old blend, processed from special varieties of colourful Indian red chillies. It is mild-hot and imparts glowing natural red colour to curried dishes making them attractive and more palatable. For best results fry chopped onions in oil till golden. Then add chopped tomatoes and Deggi Mirch. Stir till it is homogenised, and imparts the red colour. Then proceed with your normal cooking. If not using tomatoes, reduce flame, add Deggi Mirch and as soon as it imparts colour, proceed further.

MDH Garam Masala: Amongst spices blends, Garam masala is a speciality of North India. It is a powdered blend of highly aromatic spices & Black Pepper to make it hot. It is sprinkled in small quantity, when the dish is nearly ready, be it curried or dry, lentils, meat or vegetables, to pep up the spicy aroma for which Indian food is renowned all over the world. Ingredients : Cumin, Black pepper, Coriander, Cardamom seeds, Cloves Nutmeg, Cinnamon, Dry Ginger, Bay leaf, Caraway, Mace.

MDH Jal Jira Masala: Spice blend for Fried Savouries Recipe : Use Jal-Jeera masala with Gol-Guppa & Pani Puri. Also use it for making Dahi-Bhalla, Chat, Papri, Papad more delicious. Add salt or sugar to taste. Ingredients : Salt white, Salt black, Dry Mango, Tamarind, Cumin, Malic acid, Mint leaves, Black pepper, Musk melone, Dry Ginger, Caraway, Chilli, Cloves, Asafoetida.