Recipes

Greetings from Life spice India pvt Limited !

Thank you for purchasing our product.

These mixes are made from only spices, original spices and crafted to give you not just culinary satisfaction but also to enhance your wellbeing.

Four mixes have been tested in vivo using Zebra Fish models and have been proven to upregulate Human genes and reduce probability of contracting / help manage Heart ailments, Cancer, Diabetes/Cholesterol, and Lung ailments like Asthma. Interestingly it works only in optimal combinations and not just when the spices are consumed individually. We have obtained patents for the process of some of these mixes.

All mixes are produced from special machines at our factory where all spices are fumigated, individually cleaned, individually roasted and individually coarse ground. These singles are then electronically blended to special recipe mixes untouched by Human hand, further ground to 600-micron fineness and packed in food grade induction sealed PET jars with a threaded PP cap.

Each mix is designed for easy cooking and you need not add Chilli, Turmeric, Coriander, Jeera etc – they are all premixed! No additives, no food Colours, no salt, no preservative is added. While each of you are culinary artists and know how to churn out gastronomic delights using our pure spice mixes, we are pleased to share some tips based on our experience on how to create Healthy treats bursting with flavour!

Our Recipes

Our Wellbeing Range

Garam Masala Heart Care

Constituents (In decending order) : Chilly, Coriander, Bay leaf, Black cardamom, Turmeric & Green Cardamom. Upregulates Genes related to Heart Health upon regular periodic consumption.

Garam Masala Diabetes & Cholesterol Care

Constituents (in descending order): Chilly, Turmeric, Bay Leaf, Cumin, Black Pepper, Fenugreek & Green Cardamom. Helps manage Diabetes and Cholesterol upon regular periodic consumption.

Garam Masala Cancer Care

Constituents (in descending order): Turmeric, Bay Leaf, Cloves, Black cardamom, Pepper & Cinnamon.

Tea Masala Lung Care

Constituents (in descending order): Black Pepper, Green cardamom, Star Anise & Mace. Upregulates Genes related to Respiratory and Pulmonary Health upon regular periodic consumption. Acts as an anti-depressant and may also help prevent Alzheimer’s. Can be used in any tea or even black coffee.

How to use in Vegetarian cooking?

These can simply be used in place of your regular garam Masalas in a variety of ways. We share below some unique tips of using them differently.

DAALS

(It goes very well with Daals and brings out new flavors)

If you are using Rajma, Chole or Lobia, Please do presoak the daals -- Pressure cook daals in water -- Mash well with hot water to get desired consistency and keep separately (Those of you who prefer your daals whole may skip the mashing especially for rajma Lobia and Chole) -- Saute’ chopped onions and slit green chilies in oil till the onion goes pink -- Add ginger garlic per your taste and keep stirring till they are mixed well with the onions to form an even cooked paste -- Add in blended tomatoes and cook for a while -- Add salt to taste -- Now simply add Lifespice Garam Masala Heart Care or Diabetes & Cholesterol Care – one heaped teaspoon for two persons – and cook well -- Add the mashed daal (Tuvar / Rajma / Lobia / Chana or even Chole) (If you are making Chole add a bit of Amchur to the Tomato mix before adding the Chole) -- Stir and cook well till the Daals simmer for 3 to 4 minutes.

Voila! Your dish is ready to be served. May be garnished with chopped coriander leaves or lemon extract to suit your taste.

(Variants while cooking with Tuvar daal would be to add in Cauliflower or Carrots or Beans or Broccoli or a combination thereof along with the daal and cook well).

ROASTS

(Adds flavor to veggies like Potato, Yam(Arabi), Ivy Gourd, Ladies finger, Brinjal, cauliflower,
etc. when simply roasted to accompany your rice dishes)

Boil baby Potatoes or Yam (Arabi) and peel skin (Can use large potatoes, boil, deskin and cut to say inch sized pieces. Cut Ivy Gourd / Brinjal / Ladies finger to bite sized pieces per your home practice. (Please not that we use only one of the above veggies
on any given day and are not suggesting to mix them in one pot).

Heat a spoon of oil a nonstick or heavy iron skillet -- Add some mustard and wait till it pops -- Change flame to low and throw in the vegetable you have chosen -- Keep gently tossing the veggies -- When they are beginning to cook add salt to taste -- Keep gently turning and tossing the vegetable periodically -- When they are about 75% done, gently add either of Lifespice Garam Masala Heart Care or  Diabetes & Cholesterol Care or Garam Masala Cancer Care by generously sprinkling over the spread-out vegetables in the pan attempting to ensure that each piece has some powder -- Keep Stirring, turning, and tossing the vegetables in low flame till they are well done (Golden brown for potatoes & cauliflower, dark brown for arabi, blackish for ladies finger / brinjal). The trick here is patience – it takes 40 to 60 minutes – on very low flame tossing and turning without mashing the veggies -- Few minutes before switching off the Flame, those who wish to, may add some ghee, to give a richer taste.

How to use in non-Vegetarian cooking?

These can simply be used in place of your regular garam Masalas in a variety of ways. We share below some unique tips of using them differently.

MUTTON DAALCHA

Saute’ chopped onions and slit green chilies in oil in a pressure cooker without the lid till the onion goes pink -- Add ginger garlic per your taste and keep stirring till they are mixed well with the Onions to form an even cooked paste -- Add in blended tomatoes and cook for a while -- Add salt to taste -- Now simply add Lifespice Garam Masala Heart Care or Diabetes & Cholesterol Care – one heaped tea spoon for two persons – and cook well -- Add Tuvar daal and boneless mutton (you may marinate the mutton in Lifespice Mutton marinade with a bit of curd or lemon juice for an hour for a richer taste; though this is not compulsory) --Add adequate water to get required consistency based on quantity of daal -- Cook well and adjust flame till the mix is simmering -- Close lid and pressure cook till the meat is done (If not using a cooker but using open pans with a heavy lid, keep checking the meat for tenderness) -- Switch off flame -- Once cooker has quietened down, Open Lid, replace on gas in low flame and churn well till the daal is mixed and mashed thoroughly and water has evaporated to desired consistency.

Your dish is ready to serve. May be garnished with Chopped Coriander or Lemon extract to suit your taste. Variants while would be to add in Carrots or Beans or Broccoli or a combination thereof along with the Mutton.

Above dish can also be made with Chicken using Masoor, Chana or Tuvar daal – all other procedures being same.

Garam
Masala Cancer Care
is a unique mix without chilli but getting its pungency from pepper and cloves. Use of this Masala adds a Korma like flavour to dishes and can be used in any of the above ways in both Veg and Non-Veg cuisines.

Other Variants

All of the four above wellbeing mixes can simply be consumed by sprinkling with salt on boiled eggs, fried eggs or Bull’s eye; can even be beaten into Omelets with salt.

Tea or cancer Mix with basic curry powder can be used to create unique Pav Bhaji flavors too.

Our Biriyani Range

Veg Biryani Mix

Constituents (in descending order): Chilly, Bay leaf, Cumin, Black Pepper, Fennel, Green Cardamom, Turmeric, Coriander, Cloves, Star Anise, Cinnamon & Mace.

Chicken Biryani Mix

Constituents (in descending order): Chilly, Bay Leaf, Black Pepper, Fennel, Green Cardamom, Turmeric, Coriander, Cinnamon, Cumin, Black Cardamom, Cloves, Star Anise & Mace

Mutton Biryani Mix

Constituents (in descending order): Chilly, Bay Leaf, Cinnamon, Green Cardamom, Fennel, Black Pepper, Turmeric, Cumin, Cloves, Star Anise & Mace.

Indian Masala Rice

Constituents (in descending order): Chilly, Fennel, Green Cardamom, Bay Leaf, Cinnamon, Turmeric, Cumin, Black Pepper, Cloves, Star Anise & Mace.

Recipes for all Biriyanis

While Biriyanis can be made using Pressure cookers or Vessels with Lids, we suggest using an Electric Rice Cooker as it gives a “Dhum” effect and makes the cooking all the more easier (even does not stick too much to the bottom as long as we remember not leave the cooker in “Keep warm” mode after cooking).

The process is simple and as below:

Step I – for all Biriyanis

Measure rice for your Biriyani using a cup --- Carefully measure out 1.75 times water using the same cup that you used to measure rice and keep it in a bowl (This is important and critical to quality step. The entire cooking needs to be doneusing this water).

Wash the rice well and take it in the Rice cooker’s bowl ---  You may use any rice ---  Add chopped coriander and a generous spoon of Ghee to this rice --- Add a little salt ---  Add half the water measured out in the bowl to this and stir well.

Step II – for Vegetable or Chicken or Sea food Biriyani

Chop clean and keep aside Vegetables / Chicken / Sea Food (Recommend Boneless fish fillets or Prawns) depending on the Biriyani you seek to make.

For a richer taste you may marinate the above in Lifespice Veg or Chicken marinades for 30 to 45 minutes or even overnight in a refrigerator along with a dollop of curd or Lemon juice – though this is not mandatory.

Saute’ chopped onions and slit green chilies in oil in a large saucepan till the onion goes pink (We suggest adding a generous spoon of Ghee at this juncture though it is not mandatory.) --- Add ginger garlic per your taste and keep stirring till they are mixed well with the onions to form an even cooked paste --- Add in blended tomatoes and cook for a while --- Add salt to taste.
At this juncture switch the Rice cooker to “cook” mode.

Step III - for Vegetable or Chicken or Sea food Biriyani

1. Vegetable Biryani - Add in one heaped teaspoon of Lifespice Vegetable Biryani Mix per two persons (more powder – stronger the spice flavour) to the saucepan and stir well --- Add the chopped (& marinated) vegetables --- Cook for a few minutes stirring occasionally to ensure the sauce has permeated all vegetables --- feel free to use some of the water from the water left over in the bowl --- When the mix is simmering, take it off the stove and empty it into the rice, cooking in your Rice cooker --- Use the balance water in the bowl to rinse the saucepan completely into the cooker so that all the spice goes into the cooker --- Close lid and walk away to attend to your other chores --- Once the Cooker switch goes off after the cook cycle --- walk over to the cooker and pull out the electric socket (Do not leave on Keep Warm) --- Once again walk away and attend to other chores --- After 15 to 30 minutes – open the rice cooker and empty contents to serve a dilicious Biryani or pack into lunch boxes!

2. Chicken Biryani(or Seafood Biriyani) -

Add in one heaped teaspoon of Lifespice Chicken Biryani Mix per two persons (more powder – stronger the spice flavour) to the saucepan and stir well --- Add the chopped (& marinated) chicken pieces (or seafood) --- Cook for a few minutes stirring occasionally to ensure the sauce has permeated all the pieces – feel free to use some of the water from the water left over in the bowl --- When the mix is simmering, take it off the stove and empty it into the rice cooking in your Rice cooker --- Use the balance water in the bowl to rinse the saucepan completely into the cooker so that all the spice goes into the cooker --- Close lid and walk away to attend to your other chores --- Once the Cooker switch goes off after the cook cycle – walk over to the cooker and pull out the electric socket (Do not leave on Keep Warm) --- Once again walk away and attend to other chores. --- After 15 to 30 minutes – open the rice cooker and empty contents to serve a delicious Biriyani – or pack it into lunch boxes!

Step II – for Mutton Biriyani

Clean and keep aside the mutton pieces.

For a richer taste you may marinate the above in Lifespice Mutton marinades for 60 minutes or even overnight in a refrigerator along with a dollop of curd or Lemon juice – though this is not mandatory.

Saute’ chopped onions and slit green chilies in oil in a pressure cooker without the lid till the onion goes pink, (We suggest adding a generous spoon of Ghee at this juncture though it is not mandatory.) --- Add ginger garlic per your taste and keep stirring till they are mixed well with the onions to form an even cooked paste. --- Add in blended tomatoes and cook for a while --- Add salt to taste --- Add in one heaped teaspoon of Lifespice Mutton Biryani Mix per two persons (more powder – stronger the spice flavour) and stir well --- Add the Mutton pieces and stir well --- Cook for a few minutes stirring occasionally to ensure the sauce has permeated all the pieces – feel free to use some of the water from the water left over in the bowl --- When the mix is simmering close the lid of the pressure cooker and cook till the mutton is done --- Switch off Pressure cooker and wait for it to quieten down.

Switch on the Rice cooker with the Rice and Coriander.

For Mutton Biriyanis one can add a few saffron pieces for a richer taste – only make sure it is high quality saffron and not low cost trimmed Mace that looks like saffron.

Take the pressure cooker off the stove --- open lid and empty the mutton it into the rice, cooking in your Rice cooker --- Use the balance water in the bowl to rinse the pressure cooker completely into the rice cooker so that all the spice goes in --- Close lid and walk away to attend to your other chores --- Once the Rice Cooker switch goes off after the
cook cycle --- walk over to the cooker and pull out the electric socket (Do not leave on Keep Warm) --- Once again walk away and attend to other chores --- After 15 to 30 minutes – open the rice cooker and empty contents to serve a delicious Biriyani – or pack it into lunch boxes!



How to use the Indian Masala Rice Mix?

Saute’ chopped onions and slit green chilies in oil in a pressure cooker without the lid till the onion goes pink, (We suggest adding a generous spoon of Ghee at this juncture though it is not mandatory) --- add ginger garlic per your taste and keep stirring till they are mixed well with the onions to form an even cooked paste --- Add in blended tomatoes and cook for a while if you like – this is not mandatory --- Add salt to taste --- Add in one heaped teaspoon of Lifespice Indian Masala Rice Mix per two persons (more powder – stronger the spice flavour) and stir well --- Add a measured volume of rice and 1.75 times water --- Cook for a few minutes stirring occasionally to ensure the sauce has permeated all the Rice --- When the mix is simmering close the lid of the pressure cooker and cook till the rice is done --- Switch off Pressure cooker and wait for it to quieten down à Open and enjoy Indian Masala Rice Mix! Goes well with left over curries and vegetables!!

Variants

Simply use Indian Masala rice Mix in any of the Biryanis above instead of the Biryani Mix – for a different flavour!

All mixes are vegetarian – feel free to use any biryani mix for any other Biryani for variants.

All the Biryani Mixes can be used as Korma Masala Mix too!

Our Marinade Range

Veg Marinade

Constituents (in descending order): Chilly, Bay leaf, Cumin, Black Pepper, Fennel, Green Cardamom, Turmeric, Coriander & Mace

Chicken Marinade

Constituents (in descending order): Chilly, Bay leaf, Cumin, Black Pepper, Fennel, Green Cardamom, Black Cardamom, Turmeric, Coriander & Mace

Mutton Marinade

Constituents (in descending order): Chilly, Bay leaf, Cumin, Black Pepper, Green Cardamom, Black Cardamom Turmeric, Coriander, Cloves, Star Anise, Cinnamon & Mac

How to use?

Medium for Marination: We suggest either some curd, or some lemon juice or Ginger Garlic.

Method: Mix Lifespice marinade Mix by generously sprinkling over the food to be marinated, sprinkle salt, add in the medium, stir well and set aside for 30 to 60 min or even overnight if in a refrigerator.  (It is normal to see a little liquid generated by the vegetable or meat)

Cooking:

1. Marinated vegetables/meats can be added to Biryani’s and Curries for a richer taste.

2. Marinated vegetables/meats can simply be Grilled or Barbequed.

3. Marinated vegetables/meats can be cooked by repeatedly turning on a tawa.

4. Marinated vegetables/meats can be directly cooked in a steak press.

5. Marinated vegetables/meats can be air fried.

6. Marinated vegetables/meats can be (precooked a bit) and then deep fried.

7. Marinated vegetables/meats can be sauteed in some oil with Onions and Curry leaves.

8. Veg Marinade can simply be used as a rich Sabji Masala.

9. Mutton Marinade and Chicken Marinade can simply be used as Curry Masalas.

Your Imagination is the limit!

Our Curry Range

Basic Curry Mix

Constituents (in descending order): Chilly, Coriander, Fennel, Green cardamom, Turmeric, Black Pepper & Cumin

Goes well with vegetables like
Brinjal, Ladies Finger, Lauki, Bitter gourd (Karela), Radish, even cauliflower, peas, paneer, etc.

Suitable for thick preparations
(Masala) of Chicken, Prawn, Fish, or even red meats (pressure cooking makes it quicker for red meats).

Saute’ chopped Onions and slit green chilies in oil in a pan till the onion goes pink, (We suggest adding a generous spoon of Ghee at this juncture though it is not mandatory) --- add ginger garlic per your taste and keep stirring till they are mixed well with the onions to form an even cooked paste. Add in chopped tomatoes and cook for a while --- Add salt to taste --- Simply add a heaped teaspoon of Lifespice Basic Curry powder per two persons and stir well --- add water as needed --- Add in the selected vegetables or meat and cook under lid till done and without lid till consistency is satisfactory.

May be garnished with chopped Coriander leaves or Lemon extract to suit your taste.

Gourmet Curry Mix

Constituents (in descending order): Chilly, Bay leaf, Cumin, Fennel, Green Cardamom, Black Cardamom Turmeric, Coriander, Cloves, Star Anise, Cinnamon & Mace

This is a rich mix that can be used as above too. It has a Korma like flavour and is bursting with spices. Suggested to be used for the gravy-based curries rather than thick masala approach for accompaniments to Roti, Chapatti, Paratha, Dosa, String hoppers etc.

Sabzi Masala

Constituents (in descending order): Chilly, Coriander, Bay leaf, Turmeric, Cumin, Black Pepper, Fennel, Green cardamom, Black cardamom, Cloves & Star Anise

This is a flavor filled mix that goes well with all vegetables for accompanying Roti, Chapatti or Dosa, string hoppers etc.

Saute’ chopped onions and slit green chilies in oil in a pan till the onion goes pink, (We suggest adding a generous spoon of Ghee at this juncture though it is not mandatory) --- add ginger garlic per your taste and keep stirring till they are mixed well with the onions to form an even cooked paste --- Add in blended tomatoes and cook for a while --- Add salt to taste, simply add a heaped teaspoon of Lifespice Sabji Masala powder per two persons and stir well --- add water as needed --- Add in the selected chopped cleaned vegetables / paneer cubes and cook under lid till done and without lid till consistency is satisfactory.

May be garnished with chopped Coriander leaves or Lemon extract to suit your taste.

Can be used as a Pav Bhaji Masala or to make paneer dishes too.

From Tamilnad for India -Two basic simple all-time favourites

Sambar Powder

Constituents: Coriander, Chilly, Fenugreek, Tuvar Daal &Turmeric.

Cook Tuvar daal in water, mash, keep aside

Soak a bulb of tamarind pulp in hot water. Keep aside.

After 15 minutes squeeze well and filter out the tamarind water.

Throw away the suds. Take a pan and sauté peeled shallots in oil till they turn pink (We suggest adding some Ghee at this juncture though it is not mandatory)

Add carrots, radish, beans cut in long thick strips and two tomatoes cut into inch size pieces.

Add a small amount of salt.

Stir fry till all veggies absorb the salt.

Add in the Tamarind water – simmer till raw tamarind smell is no more there.

Add Lifespice Sambar Powder (one heaped teaspoon per two persons) and top up salt to taste.

Allow mixture to simmer while stirring in the powders till it is consistently mixed.

Add in the Mashed Churned Tuvar daal.

Allow mix to simmer well while occasionally stirring.

In a separate small cast iron skillet (Tadka, Thallithal) fry finely chopped curry leaves and asafoetida in ghee.

Switch off the sambar pot, throw in the fried curry leaves with the ghee and stir well using the skillet.

The sambar is ready.

Variants: Instead of shallots and vegetables can use capsicums alone, or brinjals alone, or ladies Finger alone, or green pumpkins alone, or combinations thereof. Adding peeled cooked drumsticks gives a very special flavour.

Rasam Powder

Constituents (in descending order): Coriander, Chilly, Fenugreek, Tuvar Daal, Turmeric, Cumin & Black Pepper

Saute chopped onions with chopped curry leaves, slit green chili and finely chopped pods of garlic till the onion turns pink.

Add salt, Lifespice Rasam Powder and some tomatoes cut into inch size pieces.

Add Tamarind water.

Add lots of water and simmer for 10 mins.

Can garnish with chopped coriander leaves.

Variant: Blend tomatoes and boil the blended tomatoes well ---- Add salt ---- Add Lifespice Rasam Powder ---- Add some mashed, cooked Tuvar dal --- Add water --- Boil well ---- In a separate skillet fry chopped green chilies, grated ginger, and asafoetida in ghee. --- Add to the mother broth ---- Take off Stove and add some lemon juice ---- Stir well ---- May garnish with chopped coriander leaves.

Common Tips: All our mixes are just blends of pure spice powders – only spice, original spice! You can mix and match in any dish irrespective of the Mix name.

We hope you enjoy the journey with us. We plan to bring out many more mixes and even twin mixes and singles to help you Reimagine Cooking.

Bon Appetit!