TRS spice blends are a suitable way of preparing many regional and traditional dishes without the hassle of blending and grinding. The spice blends include famous Tandoori masala, Madras curry powder, Garam masala and all purpose seasoning. TRS provides MDH masalas which are originated from a ready made blend of authentic Indian herbs and spices. It includes Chat masala, Chana masala, and Butter chicken masala. TRS owns Shan masalas, the leading brand from Pakistan. It it ideal for offering delicious aroma and flavor to the traditional dishes. It offers the best selling Sindhi Biryani, Bombay Biryani, Achar Gosht, Chicken Tikka, and Seekh Kabab.
TRS whole spices and Ground spices
TRS also includes Shan Masalas as this is the leading brand of Pakistan. They can be roasted or fried depending on the necessities of your dish or ground at home to give the freshest ever flavor. The buyers buy only the finest whole spices at their peak because to bring them the superb quality associated with the TRS brand. TRS provides a wide range of whole spices which includes Cardamom (green and black), Cumin, Cloves, Bay Leaves, Aniseed Star and Peppercorns. TRS ground spices are spicy and mouthwatering. These spices provide an ideal way of adding flavor and color when whole spices would be inappropriate. TRS spices are packed instantly after grinding to preserve aroma and freshness. We offer a wide range of ground spices. TRS ground spices aid us to add wonderful flavors to dals, meat, vegetables, poultry and seafood dishes.
Put the sliced potatoes and onions in a mixing bowl and add the chopped coriander, baby spinach, and fenugreek. Sprinkle salt over the dish and put in the fridge overnight. Remove from the refrigerator and you will find that the salt (and your weighted components) has drawn all the water out of the mixture. Add anardana, ajwain, cumin, red chili powder, and garam masala, and stir them. Then gently add gram flour until the blend is the consistency of pancake batter. Pour vegetable oil into a deep pan. Heat the oil for a while, and when you feel the oil is hot enough, carefully place spoonfuls of the mixture into the oil. When the potato slices are golden enough in color, take the pakoras out of the oil, and put them on some kitchen paper to absorb any surplus oil.