Chicken Curry

  1. Heat 3 tbsp of mustard oil & fry 3 chopped onions till golden brown. Add 1 tbsp ginger-garlic paste and stir fry for 5 mins on low flame.
  2. Add 750gm of Chicken, ½ tsp salt and stir well with the mixture. Cook for 7 mins in a covered pot.
  3. Add 3 tsp SOHRA Spices Chicken Masala, 1 medium sized chopped tomato and 1 cup of hot water. Add salt to taste
  4. Cover the pot and cook till done on medium flame. Garnish with fresh coriander leaves and serve hot with rice

Also works well with: Other Meats, Eggs, Soya Chunks, Vegetables

Ingredients: Neiiong(Black Sesame Seeds), Bay leaves, Turmeric, Black Pepper, Onion Powder, Ginger Powder, Cinnamon, Coriander Seeds, Cardamom, Black Salt, Chilli

Fish Curry

  1. Heat 2 tbsp of mustard oil and add 1 tsp ginger paste, 2 tsp garlic paste and stir fry for 5 mins on low flame. Add 2 chopped onions and fry till translucent
  2. Add 2 tsp SOHRA Spice FISH MASALA to it and fry for 1 minute. Add 250gm Fish, 1/2 cup of hot water and salt to taste
  3. Cook for 5 mins and add 1 sliced tomato
  4. Cover the pot and cook till done on medium flame. Garnish with fresh coriander leaves and serve hot with rice

Mutton Curry

  1. Marinate 750gm meat with 2 tbsp of ginger garlic paste & 2 tsp of SOHRA Spices Meat Masala. Set aside for 1 hour
  2. Heat 4 tbsp of mustard oil & fry 3 chopped onions till golden brown. Add 3 bay leaves and 1 tbsp ginger-garlic paste and stir fry for 5 mins
  3. Add the marinated meat and stir well with the mixture. Cook for another 15 mins
  4. Add 1 tsp SOHRA Spices Meat Masala, salt to taste, 1 medium sized tomato and 2 cups of hot water
  5. Cook till done in a covered pot. Garnish with coriander leaves and serve hot with Rice

Also works well with:Chicken, Mutton, Soya Chunks

Ingredients: Turmeric, Common Salt, Black Salt, Onion Powder, Ginger Powder, Cinnamon, Cumin Seeds, Bay Leaves, Cardamom, Mace, Fennel Seeds, Fenugreek Seeds, Black Pepper, Coriander Seeds, Chilli, Nutmeg.

Achar Masala

  1. Wash & Cut 500 gm of Red Chillies and dry them in the sun for 1 day
  2. Heat 200 ml Mustard Oil & add 4 tsp of SOHRA Spices Achar Masala to it
  3. Add the dried red chillies and salt to taste to the oil mixture
  4. Transfer the pickle to a clean, dry glass jar. Let the jar sit in strong sun for 1 week.

Also works well with: Chilli, Raw Mango, Tamarind, Radish, Lemon, Mixed Vegetables, Meat, Dry Fish, Bamboo shoots, Local Sour Fruits (Sohphie, Sohramdieng, Sohryngkham)

Ingredients: Bishop’s Weed seeds, Bay leaves, Fennel seeds, Fenugreek seeds, Black Pepper, Coriander seeds, Mustard Seeds, Turmeric, Chilli, Asafoetida, Cumin Seeds, Common Salt