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Turmeric Herbal Drink

Golden Detox Tea – Boost Immunity Naturally

Ingredients (2 servings):

  • 2 cups water

  • ½ tsp KARA Turmeric Powder

  • 1 tsp fresh chopped ginger

  • 1 tsp ground cinnamon

  • 1 tbsp honey

  • 1 lemon wedge

Method:

  1. In a saucepan, combine water, turmeric, ginger, and cinnamon.

  2. Bring to a gentle boil and simmer for 3–5 minutes.

  3. Strain the mixture into a cup.

  4. Add honey and a squeeze of lemon.

  5. Let it rest for 2 minutes. Sip warm and enjoy!

✅ Benefits: Anti-inflammatory, boosts metabolism, improves digestion, and enhances immunity.

Turmeric Herbal Drink

Golden Detox Tea – Boost Immunity Naturally

Ingredients (2 servings):

  • 2 cups water

  • ½ tsp KARA Turmeric Powder

  • 1 tsp fresh chopped ginger

  • 1 tsp ground cinnamon

  • 1 tbsp honey

  • 1 lemon wedge

Method:

  1. In a saucepan, combine water, turmeric, ginger, and cinnamon.

  2. Bring to a gentle boil and simmer for 3–5 minutes.

  3. Strain the mixture into a cup.

  4. Add honey and a squeeze of lemon.

  5. Let it rest for 2 minutes. Sip warm and enjoy!

✅ Benefits: Anti-inflammatory, boosts metabolism, improves digestion, and enhances immunity.

Red Hot Chilli Thecha (Instant Chutney)

Spicy Maharashtrian Garlic Chilli Paste

Ingredients:

  • 2 tbsp KARA Hot Chilli Powder

  • 20–25 garlic cloves

  • 1–2 cloves

  • ½ tsp cumin seeds

  • 1 tbsp lemon juice

  • 1 tbsp oil

  • Salt to taste

  • Pinch of sugar

Method:

  1. Soak Kara Hot Chilli Powder in lemon juice for 10 minutes.

  2. Grind garlic, cloves, cumin, salt, and sugar into a paste.

  3. Add the soaked chilli mix and grind once again to combine.

  4. Drizzle a bit of oil on top before serving.

🌶️ Serving Suggestion: Pairs perfectly with Bhakri, Chapati, Thalipeeth, or Paratha.
✅ Benefits: Naturally fiery, rich in antioxidants, and promotes appetite.

Red Hot Chilli Thecha (Instant Chutney)

Spicy Maharashtrian Garlic Chilli Paste

Ingredients:

  • 2 tbsp KARA Hot Chilli Powder

  • 20–25 garlic cloves

  • 1–2 cloves

  • ½ tsp cumin seeds

  • 1 tbsp lemon juice

  • 1 tbsp oil

  • Salt to taste

  • Pinch of sugar

Method:

  1. Soak Kara Hot Chilli Powder in lemon juice for 10 minutes.

  2. Grind garlic, cloves, cumin, salt, and sugar into a paste.

  3. Add the soaked chilli mix and grind once again to combine.

  4. Drizzle a bit of oil on top before serving.

🌶️ Serving Suggestion: Pairs perfectly with Bhakri, Chapati, Thalipeeth, or Paratha.
✅ Benefits: Naturally fiery, rich in antioxidants, and promotes appetite.

Red Chilli Baby Raw Mango Pickle

Traditional Midi Mango Achar

Ingredients:

  • 1 kg baby raw mango (Midi Mango)

  • 1 cup salt (for soaking)

  • 2 cups hot water (cooled)

  • 1 cup KARA Red Chilli Powder

  • ¼ cup mustard seeds

  • ½ tbsp KARA Turmeric Powder

  • ½ tsp hing (asafoetida)

Method:

  1. Soak mangoes in salt water (just enough to dip) for about 2 days.

  2. Grind mustard seeds with a few spoons of the soaked water into a coarse paste.

  3. Mix in Kara Red Chilli Powder, hing, and turmeric.

  4. Drain mangoes, pat dry slightly, and coat with the spice paste.

  5. Adjust salt and consistency with soaked water if needed. Store in a clean jar.

✅ Benefits: Natural probiotics, supports digestion, preserves seasonal produce.

Red Chilli Baby Raw Mango Pickle

Traditional Midi Mango Achar

Ingredients:

  • 1 kg baby raw mango (Midi Mango)

  • 1 cup salt (for soaking)

  • 2 cups hot water (cooled)

  • 1 cup KARA Red Chilli Powder

  • ¼ cup mustard seeds

  • ½ tbsp KARA Turmeric Powder

  • ½ tsp hing (asafoetida)

Method:

  1. Soak mangoes in salt water (just enough to dip) for about 2 days.

  2. Grind mustard seeds with a few spoons of the soaked water into a coarse paste.

  3. Mix in Kara Red Chilli Powder, hing, and turmeric.

  4. Drain mangoes, pat dry slightly, and coat with the spice paste.

  5. Adjust salt and consistency with soaked water if needed. Store in a clean jar.

✅ Benefits: Natural probiotics, supports digestion, preserves seasonal produce.

Chana Tarri (Kala Chana Curry)

Spicy Street-Style Curry with Kara Masalas

Ingredients:

  • 1½ cups soaked kala chana (black chickpeas)

  • 2 onions

  • 2 tomatoes

  • 1-inch ginger

  • 5–6 garlic cloves

  • 2 tbsp grated dry coconut

  • ½ tsp KARA Cumin Powder

  • 1 tsp KARA Coriander Powder

  • 1 tsp KARA Red Chilli Powder

  • 1 tsp KARA Kanda Lasun Masala

  • ½ tsp KARA Turmeric Powder

  • ½ tsp KARA Hot Chilli Powder

  • Salt to taste

  • Pinch of sugar

  • Water as needed

  • Oil for cooking

Preparation:

  1. Grind onion, tomato, ginger, garlic, and coconut into a paste.

  2. Heat oil in a pan. Add the paste and cook till oil separates.

  3. Add a pinch of sugar to enhance the natural tomato colour.

  4. Stir in all Kara dry masalas and salt.

  5. Add soaked chana and sauté for 5 minutes.

  6. Add water and boil until chana is soft and curry is thickened.

🍲 Serving Suggestion: Serve hot with Poha, Misal, Pav, or Rice.
✅ Benefits: Protein-rich, iron-packed, and incredibly flavourful.

Chana Tarri (Kala Chana Curry)

Spicy Street-Style Curry with Kara Masalas

Ingredients:

  • 1½ cups soaked kala chana (black chickpeas)

  • 2 onions

  • 2 tomatoes

  • 1-inch ginger

  • 5–6 garlic cloves

  • 2 tbsp grated dry coconut

  • ½ tsp KARA Cumin Powder

  • 1 tsp KARA Coriander Powder

  • 1 tsp KARA Red Chilli Powder

  • 1 tsp KARA Kanda Lasun Masala

  • ½ tsp KARA Turmeric Powder

  • ½ tsp KARA Hot Chilli Powder

  • Salt to taste

  • Pinch of sugar

  • Water as needed

  • Oil for cooking

Preparation:

  1. Grind onion, tomato, ginger, garlic, and coconut into a paste.

  2. Heat oil in a pan. Add the paste and cook till oil separates.

  3. Add a pinch of sugar to enhance the natural tomato colour.

  4. Stir in all Kara dry masalas and salt.

  5. Add soaked chana and sauté for 5 minutes.

  6. Add water and boil until chana is soft and curry is thickened.

🍲 Serving Suggestion: Serve hot with Poha, Misal, Pav, or Rice.
✅ Benefits: Protein-rich, iron-packed, and incredibly flavourful.

Masoor Dal Tadka

Simple. Nourishing. Soulful.

Ingredients:

  • 1 cup split red lentils (masoor dal)

  • 1 onion (finely chopped)

  • 1 tomato (finely chopped)

  • 1 tsp KARA Garam Masala

  • ½ tsp turmeric powder

  • 1 tsp cumin seeds

  • 1 green chilli (slit)

  • 1 tbsp ghee or oil

  • Salt to taste

  • Fresh coriander for garnish

Method:

  1. Wash and boil masoor dal with turmeric and salt until soft.

  2. In a pan, heat ghee. Add cumin seeds and green chilli.

  3. Add onion, sauté till golden. Add tomato and cook until soft.

  4. Stir in KARA Garam Masala, sauté for a minute.

  5. Pour the cooked dal into the pan. Mix well and simmer for 5–7 minutes.

  6. Garnish with coriander and serve with steamed rice or roti.

Masoor Dal Tadka

Simple. Nourishing. Soulful.

Ingredients:

  • 1 cup split red lentils (masoor dal)

  • 1 onion (finely chopped)

  • 1 tomato (finely chopped)

  • 1 tsp KARA Garam Masala

  • ½ tsp turmeric powder

  • 1 tsp cumin seeds

  • 1 green chilli (slit)

  • 1 tbsp ghee or oil

  • Salt to taste

  • Fresh coriander for garnish

Method:

  1. Wash and boil masoor dal with turmeric and salt until soft.

  2. In a pan, heat ghee. Add cumin seeds and green chilli.

  3. Add onion, sauté till golden. Add tomato and cook until soft.

  4. Stir in KARA Garam Masala, sauté for a minute.

  5. Pour the cooked dal into the pan. Mix well and simmer for 5–7 minutes.

  6. Garnish with coriander and serve with steamed rice or roti.

Bharli Vangi (Stuffed Brinjal)

Rustic, Spicy & Maharashtrian to the Core.

Ingredients:

  • 6–8 small brinjals (baby eggplants)

  • 3 tbsp KARA Kala Masala

  • 2 tbsp roasted peanut powder

  • 1 tbsp grated dry coconut

  • 1 tsp jaggery

  • 1 tsp tamarind pulp or lemon juice

  • 1 tbsp oil

  • Salt to taste

  • Water as needed

  • Fresh coriander for garnish

Method:

  1. Slit the brinjals crosswise, keeping them attached at the base.

  2. Mix KARA Kala Masala, peanut powder, coconut, jaggery, tamarind, and salt to form stuffing.

  3. Fill brinjals with this mix.

  4. Heat oil in a pan, place stuffed brinjals gently, and sauté for 2 minutes.

  5. Add water, cover, and cook on low flame until brinjals are soft and masala thickens.

  6. Garnish with coriander and serve with bhakri or chapati.

Bharli Vangi (Stuffed Brinjal)

Rustic, Spicy & Maharashtrian to the Core.

Ingredients:

  • 6–8 small brinjals (baby eggplants)

  • 3 tbsp KARA Kala Masala

  • 2 tbsp roasted peanut powder

  • 1 tbsp grated dry coconut

  • 1 tsp jaggery

  • 1 tsp tamarind pulp or lemon juice

  • 1 tbsp oil

  • Salt to taste

  • Water as needed

  • Fresh coriander for garnish

Method:

  1. Slit the brinjals crosswise, keeping them attached at the base.

  2. Mix KARA Kala Masala, peanut powder, coconut, jaggery, tamarind, and salt to form stuffing.

  3. Fill brinjals with this mix.

  4. Heat oil in a pan, place stuffed brinjals gently, and sauté for 2 minutes.

  5. Add water, cover, and cook on low flame until brinjals are soft and masala thickens.

  6. Garnish with coriander and serve with bhakri or chapati.

Aloo Bhaji (Potato Sabzi)

Tiffin Hero in 10 Minutes.

Ingredients:

  • 2 medium boiled potatoes (cubed)

  • 1 tsp mustard seeds

  • 1 green chilli (chopped)

  • 1 tsp KARA Lunch Box Masala

  • ¼ tsp turmeric

  • Salt to taste

  • 1 tbsp oil

  • Curry leaves (optional)

  • Fresh coriander for garnish

Method:

  1. Heat oil in a pan. Add mustard seeds and let them crackle.

  2. Add green chilli and curry leaves. Sauté for a few seconds.

  3. Add cubed potatoes, turmeric, salt, and KARA Lunch Box Masala.

  4. Mix well and cook for 3–4 minutes.

  5. Garnish with coriander. Serve with puri, paratha, or in a lunchbox.

Aloo Bhaji (Potato Sabzi)

Tiffin Hero in 10 Minutes.

Ingredients:

  • 2 medium boiled potatoes (cubed)

  • 1 tsp mustard seeds

  • 1 green chilli (chopped)

  • 1 tsp KARA Lunch Box Masala

  • ¼ tsp turmeric

  • Salt to taste

  • 1 tbsp oil

  • Curry leaves (optional)

  • Fresh coriander for garnish

Method:

  1. Heat oil in a pan. Add mustard seeds and let them crackle.

  2. Add green chilli and curry leaves. Sauté for a few seconds.

  3. Add cubed potatoes, turmeric, salt, and KARA Lunch Box Masala.

  4. Mix well and cook for 3–4 minutes.

  5. Garnish with coriander. Serve with puri, paratha, or in a lunchbox.