Masala & Snacks
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Catch Masala - Chicken
Price upon request
INGREDIENTS: Coriander Seeds, Red Chillies, Turmeric, Cumin, Fenugreek Leaves, Iodised Salt, Black Pepper, Mustard Seeds, Dried Ginger, Cassia, Large Cardamom Seeds, Cloves, Nutmeg, Caraway, Mace, Asafoetida.
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Catch Powder - Turmeric
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Catch Turmeric Powder is well-known for its bright yellow colour and used as a colouring agent Turmeric is used extensively in Indian dishes. Turmeric has also originated application in canned beverages, dairy products, baked products, yogurt, ice cream, and biscuits.
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Eastern Mutton - Patiala
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Another quality product from Eastern, Eastern brings you to enjoy the taste of authenic mutton curry, that tingles your senses with just the right sprinkling of spices. INGREDIENTS: Chilli, Coriander, Turmeric, Cinnamon, Cumin, Fennel, Salt, Clove, Cardamom, Nutmeg, Nutmace, Blackpepper. How to Use: In a pressure cooker, add mutton, pinch of salt and water and cook until done and keep aside. Take oil and ghee in a pan and heat, and then add onion paste, tomato paste, ginger garlic paste and saute well. Add coriander leaf and saute for 1 minute. Add Patiala mutton masala and mix well and then add 2 to 4 cup water, required salt and cooked mutton and cook it covered on low flame till getting required consistency. (Water can be added more or less based on required consistency and cooking time ). Garnish with chopped coriander leaves and serve hot with rice or Indian flat bread.
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Everest Masala - Meat
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Everest presents their authentic range of masalas that are blended with a wide variety of handpicked and selected spices that bring a whole new flavour and meaning to your dishes. Rake up your favourite recipes and cuisines by adding this magical blend of Everest masalas. INGREDIENTS: Coriander, Chilli, Cumin, Cassia leaf, Black Pepper, Cassia, Clove, Green cardamom, Garlic, Fennel, Star anise, Dry fenugreek leaf, mint leaf, Bengal gram, Dry Ginger, Turmeric, Mustard and Common salt How to Use: Marinate clean and cut pieces of 500g mutton for 2 hrs in a mixture of 2 onions ground to fine paste, 1 tsp ginger-garlic paste, 4 tbsp strained curd and salt. Heat 4 tbsp oil and fry 2 sliced onions till crisp. Add marinated meat and 3 tsp Everest Meat masala. Stir for 5 min. Add two cups water. Pressure cook for 10 min. Remove from fire. Serve warm with rice or bread (roti/nan).
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MDH Masala - Sambar
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MDH Sambar Powder is a mix of sweet-smelling spices & herbs that were usually used for making sambar, a dish that is necessary part of south Indian diet. It will be served with idli, chappathi, rice etc. Ingredients: Coriander, Turmeric, Cumin, Chilli, Fenugreek Seeds, Mustard, Salt, Black Pepper, Mustard, Pulse, Caraway, Cloves, Nutmeg, Mace, Cinnamon, Cardamom Seeds, Dry Ginger, Asafoetida.
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MDH Powder - Dhania
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MDH Dhania Powder are processed from fresh crops which are procured directly from farms and farming lands. The produce is so fresh, that once it is pounded into a fine dust, you will only find an authentic powder which will add a zing to your dishes. Dhaniya powder is one of the most important ingredients of Indian cooking, and the flavour produced by this powder has an appetizing appeal. Nutritional Facts: MDH Dhaniya powder is processed under hygienic conditions which mean that you are assured to get only the best quality products. For lasting effect, it is best to keep it in an air-tight container. Both fresh coriander and dhaniya powder helps in the process of digestion. It is rich in potassium, Vitamins like A, K and C, folic acid and magnesium. It helps to get rid of the ugly pimples, and is a much-used element for treating cold and flu. How to Use: Add Dhaniya powder to Indian dishes for a appealing taste.
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MDH Powder - Haldi
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MDH is renowned the world over for its high quality condiments and spice mixes that are a treat to use in Indian cooking. Haldi is one of the main ingredients that is used in pretty much any Indian dish. With this fragrant turmeric or haldi powder from MDH, you can now get yourself a weapon of choice for a range of Indian dishes. Ingredients: This 100 gram pack of haldi contains a fine powder made from the choicest spices available in the country. The turmeric has been gathered from the best farmlands before being boiled and dried for further processing. At one of the many MDH state of the art centres, the haldi is then churned into a powder that is filled with aroma and flavour. How to Use: Haldi is recognised in Ayurveda as a condiment that fixes many ailments. It can also be used while cooking the seasoning for dal, vegetables and curries.
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SAUCE SOYA 700g. (HD Bottle) 20 Pcs
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Goldiee Sauce Soya 700G. (Hd Bottle) 20 Pcs
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VERMICELLI LONG-CUT (Bhuni) 125g
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Goldiee Vermicelli Long-Cut (Bhuni) 125G
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Catch Black Pepper Grinder
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Catch Grinders have a ceramic grinding head which lasts much longer for adding fineness to your creation. The ceramic head ensures effortless, smooth and uniform grinding for evenness in flavour and enhanced visual appeal. How to Use: Step 1 - Remove the neck shrink. | Step 2 - Open the cap. | Step 3 -Remove the seal. | Step 4 -Close the cap. | Step 5 -Hold the bottle upside down. | Step 6 -Rotate the cap to and fro from other hand over the dish.
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Catch Crystal Rock Salt Grinder
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Catch Grinders have a ceramic grinding head which lasts much longer for adding fineness to your creation. The ceramic head ensures effortless, smooth and uniform grinding for evenness in flavour and enhanced visual appeal. About: Step 1 - Remove the neck shrink. | Step 2 - Open the cap. | Step 3 -Remove the seal. | Step 4 -Close the cap. | Step 5 -Hold the bottle upside down. | Step 6 -Rotate the cap to and fro from other hand over the dish.
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Catch Black Salt Grinder
Price upon request
Catch Grinders have a ceramic grinding head which lasts much longer for adding fineness to your creation. The ceramic head ensures effortless, smooth and uniform grinding for evenness in flavour and enhanced visual appeal. About: Step 1 - Remove the neck shrink. | Step 2 - Open the cap. | Step 3 -Remove the seal. | Step 4 -Close the cap. | Step 5 -Hold the bottle upside down. | Step 6 -Rotate the cap to and fro from other hand over the dish.
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Catch Hing
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Asafoetida is used for breathing problems including ongoing (chronic) bronchitis, H1N1 "swine" flu, and asthma. It is also used for digestion problems including intestinal gas, upset stomach, irritable bowel syndrome (IBS), and irritable colon. Other uses include treatment of “whooping cough†(pertussis), croup, and hoarse throat.
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Catch Italian Seasoning Grinder
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Catch Grinders have a ceramic grinding head which lasts much longer for adding fineness to your creation. The ceramic head ensures effortless, smooth and uniform grinding for evenness in flavour and enhanced visual appeal. How to Use: Step 1 - Remove the neck shrink. | Step 2 - Open the cap. | Step 3 -Remove the seal. | Step 4 -Close the cap. | Step 5 -Hold the bottle upside down. | Step 6 -Rotate the cap to and fro from other hand over the dish.
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Catch Magic Masala Grinder
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Catch Grinders have a ceramic grinding head which lasts much longer for adding fineness to your creation. The ceramic head ensures effortless, smooth and uniform grinding for evenness in flavour and enhanced visual appeal. How to Use: Step 1 - Remove the neck shrink. | Step 2 - Open the cap. | Step 3 -Remove the seal. | Step 4 -Close the cap. | Step 5 -Hold the bottle upside down. | Step 6 -Rotate the cap to and fro from other hand over the dish.
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Catch Masala - Chana
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Catch Chana masala is a range of excellent quality masala which improves the flavor of chole contribution it a sutle flavor. It is the major element that adds the flavour and the aroma to the dish "chana masala" also known as the "chole masala" in the Indian subcontinent. INGREDIENTS: Coriander, cumin, red chilli, ginger, dry mango, salt, cinnamon, black pepper, big cardamom, onion, garlic, tartaric acid, long pepper, nutmeg, clove, mace, pomegranate.
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Catch Kasuri Methi
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These spices help in meeting the culinary taste for all the different regions of the country. Kasoori methi forms a very basic part in Indian cooking.
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Catch Masala - Chhole
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Chhole tastes the finest only when the right ingredients are extra to them. Catch Chhole masala does exactly the same. This blend is consistently balanced for taste and flavor and imparts a rare character to chhole, finished from chickpeas. Just one masala it has all the essential ingredients that would add a spark of splendid flavor to your chole recipe. INGREDIENTS: Coriander, dry mango, red chilli, cumin, salt, ginger, pomegranate, kachri, tartaric acid, black pepper, big cardamom, fenugreek seeds, cassia, turmeric, nutmeg, bishop's weed, mace, cinnamon, black mustard, clove, anistar. HOW TO USE: Add 1 tbsp Chhole Masala. Fry for 3 mins on a low flame. Add 1 chopped tomato, 3 slit green chillies and ½ inch ginger, finely sliced. Add boiled chhole. Add salt, cook for 5 mins.
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Catch Masala - Garam
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Catch Garam Masala is a blend of ground spices used in Indian commonly mixing cinnamon, curries, roasted cumin, cloves, nutmeg and (sometimes) dried red chilli peppers. Those elements are finest ingredients. It gives aroma and taste. INGREDIENTS: Coriander, Black pepper, Cumin seed, Dry ginger, Cinnamon, Aniseed, Cardamom, Cloves, Nutmeg, Salt. HOW TO USE: Garam masala can be added to season fish curry, chicken masala and in the marinade for mutton.
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Catch Masala - Kitchen King
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Catch Kitchen King Masala is a perfect multi-utility blend to add taste and colour to of your gravy dishes in a very tasty. The masala Works magic even when used in Paneer Butter Masala Egg-Curry, Veg. Kofta and many more. INGREDIENTS: Cumin, Coriander, Onion, Turmeric, Kashmiri Mirch, Red Chilli, Salt, Fenugreek Seeds, Small Cardamom, Big Cardamom, Ginger, Black Pepper, Poppy Seeds, Garlic, Nutmeg, Cinnamon, Tartaric Acid, Clove, Mace, Long Pepper. HOW TO USE: It can also be used while making a curry or a vegetable pulao or a biryani.
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Catch Masala - Magic Chat
Price upon request
The flavours found in Indian street food can tickle all kinds of palates and taste buds thanks to the appetising ingredients and aromatic twists used. Chaat Masala is a staple in this kind of food. Long known for its table versions of spices, salt and pepper, as well as masalas or spice mixes, Catch is a brand that also produces Chaat Masala. INGREDIENTS: This Chaat Masala combines various spices like cumin, black pepper corns, amchur or dried mango powder, salt, hing, mint, sugar, long pepper, Kachri, coriander and Bishops weed to create a tongue tickling taste like none other. Catch Chaat Masala is produced and packaged under the best industrial environment to create a high quality product. HOW TO USE: Chaat Masala can be used as a spice mix to top and drizzle over various kinds of chaat or street food, like Pani Puri, Bhel Puri, Papdi Chaat, Dahi Bhalla and various others, for a tangy twist.
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Catch Masala - Jaljeera
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Catch Jal Jeera Masala is a spice blend for fried savories. Use Jal-Jeera masala with Gol-Gupa and Pani Puri. It make the cooking easier and much more enjoyable for the Indian housewives. Also use it for making Dahi Bhalla, chat, papyri, papad more delicious. INGREDIENTS: Iodised salt, black salt, dried mango powder, cumin, seedless tamarind, citric acid, mint, kachri, black pepper, dried ginger, red chillies, cloves, asafoetida.
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Catch Masala - Meat
Price upon request
Catch Meat masala is the spice mix that is used normally as marinate for various type of meat especially Mutton. It is mainly used an ingredient in meat dishes. INGREDIENTS: Coriander, Chilly, Aniseed, Gram dhal, Turmeric, Salt, Curry leaf, Cumin seed, Mustard, Black pepper, Garlic, Cinnamon, Fenugreek, Cardamom, Nutmeg, Star anise, Cloves, Val chilly. Nutritional Information: Per 100g product (approx..) Energy 425Kcal, Protein 11g, Total Carbohydrate 57g, Total fat 17g, Cholesterol Nil, Vitamin A 33mg, Vitamin C 9mg, Calcium 365mg, Iron 25mg.
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Catch Masala - Pav Bhaji
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The Pav bhaji masala is a combination of spices such as coriander seeds, pepper, chilli, dry mango powder etc. That makes the flavor of the bhaji all the more exciting. By adding up this blend in your Pav bhaji, you will get the real flavor of Mumbai Pav bhaji. INGREDIENTS: Anistar, Black Cardamom, Black Pepper, Cassia, Cassia Leaf, Chilli, Clove, Common Salt, Coriander, Cumin, Dry Ginger, Dry Mango, Fennel, Turmeric. HOW TO USE: It can be used to make Pav Bhaji.
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Catch Masala - Sabzi
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Catch sabzi masala is gloomy brown and has a strong spicy flavour. It is a blend of all the major spices used in cooking a sabzi, typically a desiccated one. Because of its strong fiery nature, it should be used cautiously. INGREDIENTS: Coriander, cumin, salt, red chilli, onion, dry mango, turmeric, small cardamom, garlic, cassia, black pepper, cinnamon, ginger, nutmeg, asafoetida.
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Catch Masala - Shahi Paneer
Price upon request
INGREDIENTS: Coriander, Red Chilli, Onion Flakes, Salt, Green Cardamom, Black Pepper, Dry Ginger, Cassia, Turmeric, Cloves, Garlic Flakes, Nutmeg, Mace, Star Anise.
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Catch Masala - Sambhar
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Catch Sambar Powder is used to make appetizing sambar. The crush is arranged by using superiority of ingredients. It will be served with idli, rice, chappathi, etc. INGREDIENTS: Red chilli, coriander, fenugreek seeds, tur dal, curry leaves, turmeric, cumin, asafoetida.
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Catch Masala - Super Garam
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INGREDIENTS: Coriander, Black pepper, Cumin seed, Dry ginger, Cinnamon, Aniseed, Cardamom, Cloves, Nutmeg, Salt. NUTRITIONAL FACTS: per 100g, product (approx) Energy 364Kcal, Protein 11g, Carbohydrate 62g, Total fat 8g, Fatty Acids 2g, Cholesterol Nil, Vitamin A 25mg, Vitamin C 16mg, Calcium 617mg, Iron 11mg.
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Catch Panipuri Masala
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Pani Puri or Golgappa is a very popular chaat in India where the pani (water) is served with stuffed puris (round, crisp, fried savouries). MDH Pani Puri masala has all theingredients needed to prepare the tangy, sour and spicy water for this chaat. It is easy to make.
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Catch Mutton Masala
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Catch Spices are blended to perfection using only fresh, hand picked spices. These are ground using LTG (Low-Temperature Grinding) technology. They are guaranteed not only to be absolutely pure but also to delight your palate with their taste and aroma. How to Use:- Clean and wash 500 gm mutton. Peel and slice 200 gm onion and deep fry them in hot oil till it turns into brown colour and then strain from the oil. Blend half of the brown onion in the blender to make a paste and keep the half brown onion as it is. Heat 40 ml oil/ghee in a pressure cooker and add 4 small green cardamoms, 4 cloves, 2 cinnamon sticks, 2 bay leaf and 2 no. of mace and crackle them. Add 1 tbsp ginger-garlic paste and fry for two minutes. Now add 2 tsp of Catch Mutton Masala, 1 tsp Catch Kashmiri Mirch Powder and salt to taste. Fry it for 5 minutes and then add the mutton and fry it for 10 minutes. Add 2 tbsp curd, brown onion, 2 tbsp tomato puree and cook it for another 10 minutes. Now add 300 ml water and close the lid and put on the whistle and cook it on slow heat. Wait for 8 whistles or till the mutton is cooked and became tender. Check for seasoning. Garnish with freshly chopped coriander and serve hot.
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Catch Powder - Dry Ginger
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Catch Ginger Powder Spice By Catch is made form selective high flavor ginger. Catch's sharp ginger powder will serve you well in all your dily cooking.
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Catch Powder - Black Pepper
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Black pepper is a dried mature fruit of the topical perennial climbing plant and is known as the king of spices. It is popular in households because of the medicinal value it possesses and the flavor. It can also accelerate the process of metabolism in the human body. Black pepper is also an ingredient in many medicinal : beauty products and everyday cooking use. Black pepper is believed to cure problems such as insect bites : joint pain : constipation etc. This is cultivated without the use of pesticides : artificial fertilizers or chemicals : and come with the assurance of no artificial colors : flavours or preservatives.
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Catch Powder - Coriander
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Coriander powder is vastly used in Indian cuisine. This aromatic coriander powder is very much needed and it also acts as a thickening agent.
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Catch Pink Rock Salt Grinder
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Catch Grinders have a ceramic grinding head which lasts much longer for adding fineness to your creation. The ceramic head ensures effortless, smooth and uniform grinding for evenness in flavour and enhanced visual appeal. About: Step 1 - Remove the neck shrink. | Step 2 - Open the cap. | Step 3 -Remove the seal. | Step 4 -Close the cap. | Step 5 -Hold the bottle upside down. | Step 6 -Rotate the cap to and fro from other hand over the dish.
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Catch Powder - Fine Ground Pepper
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Catch spices is India’s foremost spices brand known for its matchless product quality and innovative approach. Catch spices are ground using the unique state-of-the-art Low Temperature Grinding (LTG) technology, which prevents the evaporation of volatile and delicate oils from spices. Catch spices thus retain the original aroma and wholesome flavour of authentic spices.
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Catch Powder - Dry Mango
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Catch Dry Mango Powder is the tasty and savory Mango powder is now available to enhance the taste of the dishes you prepare using this. Popularly known as Amchur Powder, perfect for mild sourness and flavour to the dishes. INGREDIENTS: Dried raw unripe green mangoes.
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Catch Powder - Kashmiri Mirch
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Catch Kashmiri Mirch is made up of deep blood red colored chillies. These chillies are smaller and rounder and are less spicy. These give an effervescent red color to a dish. It is selectively bred for taste and color. When grounded and flavored, this powder enhances the taste and blush of the dish. It is ground using the inimitable state-of-the-art Low Temperature Grinding (LTG) technology, which prevents the evaporation of volatile & fragile oils from spices. INGREDIENTS: Red chilli. HOW TO USE: Kasmiri Mirch powder is used for Tandoori or spicy soups.
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Catch Powder - White Pepper
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Catch White Pepper Powder has a milder, more fragile flavor than black pepper and is used for adding together a touch, flavor and aroma of pepper in soups and sauces. INGREDIENTS: White Pepper. HOW TO USE: It is used in soups and other continental dishes it has the property to increase the hot taste of the food.
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Catch Powder - Jeera
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Jeera is a tiny grain, filled with lots of flavour and aroma which escapes from the food once it is cooked, to create an appetizing meal. Catch is a well known name in the world of Indian spices and spice mixes. Its Jeera or Cumin Powder is a high quality product. Ingredients: Cumin is a form of Parsley. The seed is derived from the fruit of the plant. Each seed comes from the dried shell, before it is hygienically processed and powdered for this 100 gram pouch that comes from a Catch state of the art factory and goes straight into a grocery store. How to Use: Cumin or Jeera is also known to aid better digestion and is usually used in all Indian dishes. You can use a sprinkling of Jeera powder in vegetable preparations, as well as dals, curries and other dishes. Also, this powder can be used in Indian Street food.
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Catch Powder - Red Chilli
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Red Chilli Powder with a rich flavor and color that enhances the flavor of food. Prepared from dry Red Chillies, this powder can be used in different cookings. It adds irresistible and pungent taste to the food. INGREDIENTS: Red Chilli Powder.
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