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Who We Are
A Professional
& Hard Working Team
Abhirra Masala has started with Motto of “Premium Quality Spices"
To rule every kitchen!!
The quality Excellence in abhiraa is the Full of Organic and freshness in it...
We are with Excellent Quality, Strong resources, Marketing Unit, well known customer needs, Standardization and up gradation of products.
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Client Satisfication
Abhirra Masala with high quality of Pure Spices
What We Do
Our Services
Quality of Food
To offer our clients the best quality range of Spices Powder like , Sambar Powder, Idly Chilly Powder, Chicken Masala, etc., is the essence of our organization. Right from the inception of our organization, we have ensured that our prestigious clients receive only high quality and hygienically processed products. For this purpose, we always use the best quality ingredients that have been checked by our team of quality controllers.
Client Satisfaction
Our assortment of Spices Powder like Desiccated Coconut Powder, Chicken 65 Masala, Mutton Masala Powder, Mutton Chukka Powder, Fish Fry Masala,Chicken Masala, Chicken 65 Masala Powder, Biryani Masala Powder, etc., is manufactured, exported and supplied as per the international quality standards under the most hygienic conditions so that our clients can avail a consistent supply of highly aromatic and unadulterated products.
Warehousing And Packaging
We have installed all the latest machineries like temperature controllers in the warehouse to protect our products from getting spoilt. Further, we have hired experienced warehousing experts to maintain and keep our warehouse in a good condition. Our packaging experts use premium quality packaging material and also take utmost care while packaging these products.
The Premium Spices with Freshness Quality
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Abhirra Masala
Cooking Direction
FISH FRY MASALA
Make a paste of Abhiraa 50 g Fish Fry Masala with5 tbsp of water and 4 tsp of lemon juice. Apply the paste on 1kg of fish pieces. After 2 hours tawa fry the pieces with little refined oil. No need to add salt.
Traditional taste of "Fish Fry Masala" Recipe
Chilli Chicken 65
Cut the 500 g of chicken into 1” cubes and Wash. Marinate the chicken with 1 tbsp of Ginger garlic paste, ½ no lime of juice, 1no beaten egg & 25 g of ABHIRAA CHICKEN 65 masala, mix well and marinade for 1 hour. Heat oil in deep bottom kadai, add a few chicken pieces into the oil without crowding the vessel and cook on medium flame. Once the chicken is almost cooked, increase flame and deep fry the chicken pieces till golden brown. Remove onto absorbent paper. Garnish with coriander leaves & serve with onion rings & lime wedges.
Traditional taste of "Chilli Chicken 65" Recipe
Sambar Powder
Boil 100g dhal with 500 ml of water and keep aside. Heat 3tbsps of refined oil, add 1 tsp of mustard, 100 g sambar onions, 1 sprig of curry leaves and fry till golden brown. Add 100g of cut vegetables of your choice, 50 g of chopped tomatoes, 1/2 cup tamarind juice, 25 g of Abhiraa Sambar Powder, salt to taste and cook with pre- boiled dhal for 10-15 minutes. Now garnish with chopped coriander leaves. Tasty Sambar is ready -to- serve.
Traditional taste of "Sambar Powder" Recipe
Chicken Masala
Wash 500g of chicken pieces and keep aside. Heat 3 tbsps oil to fry chopped 150 g onions until golden brown. Add 200 g of chopped tomatoes and fry until soft. Now add 25g Abhiraa Chicken Masala and cook till oil separates. Add 200ml water and salt to taste. Add chicken pieces, cover with lid & allow it to simmer until the chicken becomes tender. Add 50 g coconut paste till the gravy thickens. Now tasty Chicken is ready to serve hot.
Traditional taste of "Chicken Masala" Recipe
Fish Curry Masala
Heat 5 tbsp of oil to fry 150 g of onions, 5 cloves of peeled garlic, 1 sprig curry leaves, add 250 g of chopped tomatoes & cook well. Add 50 g of Abhiraa Fish Curry Masala, 400ml of water, 100 g tamarind pulp, 50 g of Coconut paste, 200 ml of water. Add 1kg of fish & quantity of salt. Cook for 10 minutes till the fish cooked. Now Fish Curry is ready to serve hot.
Traditional taste of "Fish Curry Masala" Recipe
Mutton Masala
Wash the mutton pieces thoroughly. Pressure cook 300g of meat with1 tbsp of ginger garlic paste & 100ml of water for up to 3 whistles for about 7minutes. Heat 5 tbsp of oil to fry 100g chopped onions until golden brown. Add 1 tbsp ginger garlic paste and stir fry for 1 minute. Add chopped 200 g tomatoes & cook until soft. Now add 25g Abhiraa Mutton Masala & cook till the oil separates. Add 200 ml of water & 50 g of coconut paste & cook till the gravy thickens, add salt & the cooked meat. Cook with closed lid until the meat is tasty & tender as per your requirement. Now tasty Mutton Masala is ready to serve hot.
Traditional taste of "Mutton Masala" Recipe
Kulambu Masala Powder
It can be used to prepare Fish curry, Dry fish curry, Egg curry, Tomato curry, Tamarind curry, Kara curry & Fenugreek curry.
Traditional taste of "Kulambu Masala Powder" Recipe
Rasam Powder
Heat 2 tbsp of oil in a pan; add ½ tsp of mustard seeds, 1 tsp of urad dhal, 2nos dried red chilies, 1 sprig curry leaves, 100g of sliced tomato & sauté. Then add 25g Abhiraa Rasam powder. Mix well. Add one liter of prepare tamarind juice & add salt. Check the seasoning. Top with 2 tbsps of chopped coriander leaves. Remove from heat before it starts to farm froth.Serve hot with rice.
Traditional taste of "Rasam Powder" Recipe
Bajji
Mix 200g of Abhirra bajji bonda mix in 150 ml of water. Make slices of onion, potato, banana, brinjal, cucumber, or boiled egg or pappad. Dip the slices in the mixture and fry in cooking oil, now the tasty bajji is ready to serve. This Mix can also be used to make cauliflower & onion pakoda.
Traditional taste of "Bajji" Recipe
Bonda
Mix 200g Abhirra bajji bonda mix with finely chopped onion - 100g, green chilli -2, coriander leaves, curry leaves & necessary water. Make it into small balls & fry in cooking oil till golden brown. Now tasty Bonda is ready to serve.
Traditional taste of "Bonda" Recipe