Biryani Masala Recipe


  1. Heat 1-cup (125g) Ghee/Oil, fry 250g (3 medium size) Sliced onions till light brown.
  2. Add 250g (3 medium size) finely chopped Tomatoes & fry till juice dries up.
  3. Add Mutton/ Chicken, 2 tablespoon crushed Ginger-Garlic, Salt & 125g beaten Yogurt/Curd, 150g (2 nos) Potatoes cut into quarters & 2 Green Chilles &1 pouch of AKC Biryani Masala.
  4. Fry till Oil separates.
    Add 1 to 2 cups water & cook till meat is tender.
  5. Rice: In a Separate pan, put 400g Basmati Rice in 4 to 5 cups of boiling water & add salt. Cook till rice is 3/4th tender. Drain water & spread this rice over the Meat.
  6. Dum: Place it on low heat over a “tawa”. Cover and cook for 15 minutes on low flame till steam rises

Chicken Masala Recipe

Marinate 500g chicken (1″ pieces) with 4 tsp AKC TURMERIC POWDER and 2 tsp ginger-garlic paste. Set aside for 15 minutes.

Heat 2 tbsp oil in a pan and sauté 300g sliced onions till golden brown, Dry-roast 50g grated coconut. Make a paste of onions, coconut and 1⁄2 cup of water.

Heat 2 tbsp oil in another pan and sauté 1 tsp ginger-garlic paste for a minute. Add 75g tomato purée and cook for 2-3 minutes or till the oil oozes out. Add onion-Coconut paste and sauté for 4-5 minutes or till the oil oozes out

Add 2 1/2 tbsp AKC CHICKEN MASALA, 3 tsp AKC Byadgi chilli powder,salt as per taste, chicken and sauté for a minute. Add 3 cups of water and cook for 15-20 minutes or till the chicken is tender. Garnish with fresh coriander leaves. Serve piping hot with rice, parathas or naan

Pav Bhaji Masala Recipe


Pav Bhaji is a fast food dish from Mumbai, Maharashtra, consisting of a vegetable curry (Bhaji) served with a bread (Pav). It is essentially a ragout of boiled, mashed and slow simmered vegetables spiked with a tantalizing array of spices and served to be lapped up with crusty pan fried bread, a dash of lemon and a lashing of sweet red onions. It is the most explosive of vegetarian flavors revealing themselves on your palate

Recipe for Pav Bhaji

  1. Pressure cook 4-5 medium size potatoes, 2-3 small capsicum, 50 gm cauliflower, 1 cup green peas and mash well.
  2. Heat 4 tbsp oil in a pan, add 2-3 medium size chopped onions, and 2 tsp ginger- garlic paste.
  3. Soute for 3- 4 minutes till it turns golden brown
  4. Add 150 gm tomato puree and saute’ for 3- 4 minutes until oil oozes out.
  5. Add the mashed, vegetables, 3 tbsp AKC Pav Bhaji Masala, 2 cups of water, salt as per taste and cook till the mix thickens Add 3 tbsp butter and garnish with chopped onions, fresh coriander leaves and serve hot with Pav

Chhole Masala Recipe


Recipe for Chhole Masale

  1. 1 cup of Kabuli Chana soaked overnight, pressure cook with 2 & ½ cups of water and 1 tsp salt for 3 whistles.
  2. Make a paste of 3 onions and 3 tomatoes separately.
  3. Take 2 tsp edible oil in a kadhai / pan and heat a little.
  4. Add 1 tsp small mustard and let it crackle.
  5. Add 1 tsp AKC cumin seeds, 2 tsp ginger garlic paste, & paste of 3 onions. Shallow-fry till the mix becomes a little pinkish. Add the tomato paste and stir until oil starts to appear on the sides.
  6. Add ¼ tsp AKC Turmeric Powder, ½ tsp AKC Red Chili Powder, and 1 tsp AKC Chhole Masale and stir 1 minute till the mix turns brownish. Add the Kabuli Chana to the mix and cook for 8 to 10 minutes.
  7. Garnish with chopped coriander leaves and serve hot with rice or roti.

Mutton Masala Recipe


Recipe for Chhole Masale

  1. Take 2 tbsp oil/ ghee in a pan and heat it. Add 2 medium- size sliced onions and fry until golden brown.
  2. Add 1 tbsp ginger- garlic paste and saute’ for few minutes. Add 1 medium- size chopped tomato and cook until soft.
  3. Add 1 tbsp yogurt/curd into it. Add salt to taste, 1 tsp AKC Red Chili Powder, 2 tsp AKC Turmeric Powder, 1 tsp AKC Byadgi Chili Powder, 2 tsp AKC Mutton Masala and mix well.
  4. Add 500 gm mutton (curry cut) and cook until oil separates. Add little water, cover it, and cook on low flame until mutton is tender
  5. Garnish with coriander leaves. Serve hot with rice or roti.

Chaat Masala Recipe


Chaat masala is sprinkled generously over fruit chaats and vegetable salads along with a squeeze of lemon to get that tanginess which complements the sweetness of the fruits. It is added to many fruit juices and drinks as a refresher. AKC Chaat masala is delicious on sweet and savory alike, adding a zip and a kick to avocado toast, a sandwich, fried potatoes, tikkis, kababs, soups, salads, pineapple, melon, Popsicle, and lemonade…
Allergen Advice:
May contain gluten

Recipe for Aloo Chaat:

  1. Boil, peel, chop, & fry 500 gm potatoes till slightly golden. Keep in a separate bowl and cool
  2. Add 1 tbsp pudina chutney, 1/2 tbsp tamarind paste, I tbsp lemon juice, few pieces of chopped ginger, I chopped green chili, and salt to taste. Mix well.
  3. Sprinkle | tbsp AKC Chaat Masala. Toss.
    Garnish with chopped coriander leaves and serve,

Sambar Masala Recipe


Recipe for making Sambar

  1. Take 200 gms of Tur daal, wash it clean, pour it into a pressure cooker with 2 cups of water and wait for 2 whistles. Keep it aside.
  2. Now, in a pan take 2 tbsp of ghee/oil. Put 1 tsp of AKC Mustard seeds, 1-2 whole dry red chili, 8-10 curry leaves and wait till it splutters. Now, put 1 medium diced onion and sauté, add 1 medium-size chopped tomato and stir. Now, you can add some diced vegetables (1 drum-stick cut into 2-inch pieces, 2 lady’s fingers cut into 1-inch pieces, 1 small brinjal cut into 2-inch cubes) and shallow fry them.
  3. Add salt to taste, 2 tsp AKC Turmeric powder, 1 tsp AKC Byadgi Chili powder, 1 tsp AKC Red Chili powder, 1 tsp of AKC Coriander powder and mix well. Now it’s time to add 2 tbsp AKC Sambar powder and stir.
  4. Put the entire mixture of vegetables and masala into the pressure cooker, give it a stir, put 1 tsp of tamarind paste and mix well. Bring it to a boil and wait for 1 whistle. Add water if required to balance the consistency and boil for a minute.
  5. And the delicious authentic Sambar is ready to be served hot with steamed rice or steaming idlis. Garnish it with curry leaves (slightly tossed in hot oil).