How to Use KDH Products

Garam Masala

Enhance flavor and aroma in gravies and curries.

• Usage: 15–20g per kg of dish
• Add in the last 3–5 minutes of cooking
• Do not overheat to preserve aroma

Chole Masala

Perfect for chickpea-based dishes.

• Usage: 20–25g per kg chole
• Lightly roast before adding for enhanced aroma

Rajma Masala

Uniform taste in kidney bean dishes.

• Usage: 18–22g per kg rajma
• Mix evenly to avoid clumping

Turmeric Powder

• Usage: 3–5g per kg
• Do not overuse; adds color and mild flavor

Red Chilli Powder

• Usage: 8–12g per kg
• Bloom in oil to release color and flavor

Coriander Powder

• Usage: 10–15g per kg
• Essential for dhaba-style cooking

Multigrain Atta

• 1 kg → 10–12 rotis
• Perfect for langar, hostels, and home baking

Millet / Barley Atta

• Mix 20–30% with wheat flour for better texture
• Rich in nutrients for health-conscious kitchens

Besan

• 1 kg → 6–7 kg pakoras or kadhi
• Use for snacks, gravies, and coating

Mango Pickle

• Use as a side condiment with meals
• Store in airtight containers for freshness

Green Chilli Pickle

• Add to curries or snacks for spicy kick
• Can be mixed in small portions for flavor

Chutneys

• Serve with snacks, meals, or sandwiches
• Consume within a few days after opening for freshness