MOHANLAL VERHOMAL

MVSPICES-SELLER, SHOP NO. 209-B, INSIDE VEGETABLE MARKET, CLOCK TOWER, JODHPUR-342 002 India.

Tel: 0091-291-615846 Email : mohanlal@mvspices.com http://www.mvspices.com

Recipes

Trademark registered

Confirm trade mark on each packet of mine spices and also should note on the sign board on front of shop.

* You can send us order for spices & you will send us payment after wards

·Airmail charge is extra for 1/2 to 1 kg. Parcel US$ 15 (Rs.650) and

· for 2 kgs US $ 20

* You will send payment by only by :-

(a) Amrican Express Traveller cheques Master Card United states tr. Cheque/ VISA Travelers cheque BARCLAYS BANK FROM ENGLANDIN POUNDS £ /CITICORPO USDOLLARS CHEQUE/ Travelers cheque Associates Ltd. American Express traveler cheque written on it my firms name - Mohanlal Verhomal

Jodhpur. & on it you signed your two signatures on each cheque one at up and one at down wards of the cheque as you usual do in the bank & send by registered Letter. (I Prefer)

Never Send cash US$ in the letter please.

See the pricelist at last of these receipes

My picture has in right hand side having papars in my hand and wearing checkes designed shirt and see the name on front of shop” Mohanlal Verhomal , shop no. 209B” then confirm that you arrive at right shop, here in market one or two shops made similar shop’s name , that is why I inform to you.

Indian Cooking Recepes in English

Mutton Curry (Medium)

e-mail mohanlal@mvspices.com www.mvspices.com

Send me thankyou if you like mine spices are good.

How to make Mutton (for ½ Kg )

Heat the Oil in a saucepan, add Cutted 4-5 onions in pieces, 9-12 cutted garlic pieces and mutton pieces. Cook them 10 to 15 minutes, you knotted that water comes out from the mutton. Fry them until all water steamed out and mutton turn red now you add 2 cutted tomatoes, 12 fresh green chili (cutted), 1 piece of ginger fresh (cutted), and some fresh green coriander leaves (cutted), required salt and 2 tea-spoons “MUTTON CURRY OF MVSPICES” mix them well and fry them until the tomatoes, green coriander, chili ginger will be well cooked then you add some water (300) & mix well & cover it & cook them 10-20 minutes until the mutton is tender. Now “the best Mutton curry of mvspices” is ready to serve.

YA-: Special Preparation of Mutton:---1 spoon of Mutton curry of mvspices +2 spoons of coriander powder mix well to get light curry and use in the cooking + and in the end of cooking of mutton you can add extra crushed green cardamom 2-4 + saya jeera (special cumin if you have, both hammered and then add in the cooked mutton , mix well ,cover it ,3 to 5 minutes cook more then serve .

YB-: fried onions in the oil , add mutton pieces + required salt + now add well broken green cardamom 2-4 , cook as above ( use 1 spoon mutton curry + 2 spoons of coriander powder)

YC-: If you did not have fresh coriander leaves, fresh ginger, garlic, fresh green chili, no problem ,But tomatoes are really necessary, Then fried onions in the oil, add mutton piecesBroken green cardamons + (well crushed saya jeera if you have which is is not necessary) and required salt, cook them until the water will steamed out, then add 2-3 tomatoes (cutted) +(1 spoon Mutton curry +2poons of coriander powder both are already mixeded ), mix them and while making cook 5-10 minutes , Then add the water how much to make the liquidy about 300grams (1 + 1/2glass of water ), mix well ,cook 5-10 minutes more, will get the excellent Mutton.

Note :-It is necessary to explain that ---when you add tomatoes + fresh coriander leaves +fresh green chili + fresh ginger then suppose if we add water then the above fresh spices tomatoes, coriander,chili etc will come up with the water and they will be not cooked ,and the result will get nagative. That is why when add fresh spices like tomatoesand chili etc then you should not add water at meant time and let them cook minimum 4-5 minutes.Then you add water for cook and as well as for sauce (liquidy) If you understand the above way of cooking you will get a really great success .Thanks from mvspices.

Fish Masala/Curry (How to make Dried Fish)

Cut the pealed Fish into small pieces. Required salt sprinkle on it & keep as it one hour. Then Heat the some oil in the Saucepan. Add carefully 2-3 pieces of fish to fry for 3-5 minutes & take out the pieces & now FISH MASALA of MVSPICES sprinkle on them. The Fish is ready to serve.

How to Make FISH CURRY or Fish with SAUCE

Cut the pealed fish into small pieces. Sprinckle require salt on them & keep as it for one hour. Now you should take some fresh green Coriander leaves + 1 Cutted Fresh Ginger piece + 10-20 Cutted Garlic pieces, 1-2 cutted fresh Green Chilly, all together hammered to make paste.or the fresh spices put into electronic grinder,and grind them to make paste. Heat the some oil in saucepan, then add paste of spices fry 3-4 minutes then add Fish pieces & required salt to taste. Mix well & cook 2-3 minutes then add 2-3 tomatoes cutted & 2 teaspoons FISH MASALA of MVSPICES. Now continue cook them 3-5 minutes with well string. Now you add some water as required (as much liquidity/souce you want). Now cook maximum for 5-10 minutes no more because Fish always get quick cook. Now Fish Curry is ready to serve without waiting.

Tandoori Curry

How to make Chicken Curry OR Chicken with sauce

(1 chicken-about ½ kg.)

Chicken cut into pieces & make them neat & clean as usual. And boild them in wate for 10 minutes & keep them aside.

Heat some oil in a saucepan, add 150gms onions pieces and 10 to 15 gooses of garlic in small pieces ( if you like) and fry them until turn red brown then add the chicken pieces + required salt , Mix them well , cook them minimum five minutes, in mean time no add anything, after 5 min. cook, add 2-3 cut tomatoes those are necessary to require ,+ some fresh green coriander leaves (cut) if available in your country otherwise left them +1-2 fresh green chili ( cut into small pieces) if you like otherwise left them but we alwage like them,and ginger (cut pieces) it also if you like and easly available otherwise you also left it and add 2-3 tea spoons of Tandoori curry of mvspices, mix well, cook them 5-7 min., without adding water. In mean time the fresh spices like tomatoes,ginger, fresh green chili, coriander leaves etc will be cooked, now you add water(300gms) or as much as you want to get sauce.Mix well and cover it & cook continue 10 to 15 minutes or until the chicken is tendre.

Now : the best tandoori curry : .by mvspices isready to serve.

Attention:--The tipical red colour has been omitted from this spices because many people are allergic to it.

2. Maharaja-Curry For four- five persons it require 4to five teaspoons , for one chicken it require about 6tea spoons.

How to cook supose chicken pieces for 1/2 kg , chicken cut into pieces neat and clean keep aside, take a saucepan add oil 50to 70gms make it heated, add onions 3-4 in small pieces, add some garlic make them fry then add chicken pieces and salt to taste mix them and cook 2-4 minutes then add 2-3 tomatoes cut in pieces one or half fresh green chili cut in piece and fresh green coriander leaves if available , and 5-6tea spoons maharaja curry or Indian masala mix well , and cook them 4 to 5 minutes , on mean time you do not add water or yoghurt, because if you add water or yoghurt then all fresh spices like tomatoes and fresh green chili will come up with the water , and they have no chance to cook , therefore you cook them 4-5 minutes without water or yoghurt, now if you want to use yoghurt then you add one cup yoghurt and let it mix and cook it 2-3minutes and then you add 2 glasses of water ( 1/2 liter ) mix well, then you cover it. If you prepare in saucepan then cook as follow

A. and let them cook 10 to 13 minutes or up to steam out water 50 percentage, then it take down and serve to eat.

B. if you prepare in pressure cooker then it cover it let it cook when 2 or 3 whiles come then it is ready to take down and let the gases out and then open it to serve.

Maharaja curry use for general cooking like general vegetables, chicken , meat, lamp, fish, Prawns , Rices with vegetables or chicken or meat ,there are about all kind spices mix those require for cooking. There is a chili also, but when it cook with the maharaja curry then you will did not get too hot, but you will get nice taste. If you taste it direct in the mouth then. You will get hot, because chili directly eat then it make hot.

How to make paneer butter masala

you take paneer (cheese) ,cut in cubic pieces, fry them in the butter oil and take out from the butter oil after frying, keep one side,

Now you take a saucepan add oil make it heated and add onion and some garlic  , let them fry it then add some (2 )tomatoes  cutted, one fresh green chili cutted in small pieces, fresh corriender leaves and Indian masala or Maharaja curry / tantalizing curry of 2001/ south Indian curry / simple Masala/ flavour masla + chili powder / potaotoes masala ( any one of them you can you) spices according you like chili powder corriande powder and turmeric powder ans some garam masala and then mis well and let tne cook 2 - 3 minutes then add fryed paneer in it and mis well and let it cook 1 to 2 minutes togather than yoou add some water for cooking and for the sauce. and cook them 3 to 5 minutes and it is butter paneer is ready to sever excellent Paneer butter masala

How to utilize 10 -12 hours old Chapati or Plain Rice

Some time Chapaties or cooked rice are not utilize to eat at night. Those chapaties or cooked rice are not rotten till morning in the winter time. In summer time they can store to keep in freeze. In the morning, heat butter oil in a saucepan,add the paste of / hammered ( some garlics + 1-2 fresh green chili in it, fry them a moment,

AY then you add some water + broken into small pieces of old chapties + required salt, mix well,now you add cutted 1-2 tomatoes + some fresh green coriander leaves ( whose are washed and cutted) + 1 tea spoon of Indian masala of mvspices for 4 persons, cook them 5-7 minutes then serve to eat ,you can’t imagin to get the taste.

Note -----if you don’t have green corriander leaves then you left them , not necessary but the green chili, garlics and tomatoes are necessary require for excellent taste. Ofcource, insteade of garlic use ungrounded cumin seeds that is ok but we prefer garlics. And if you also do not have indian masala then you add red chili power ½to1 tea spoon + ½ tea spoon of Turmeric power,(turmeric can also left,).Red chili power is necessary if you do not have Indian masala of mvspices

B-----then you add old rice but no add water,+ required salt + Indian masala of mvspices or red chili powder, mix well, then add 1-2 cutted tomatoes, mix them again and cook 3-5 minutes and serve excellent rice.

CHICKEN TIKKA MASALA

How to make CHICKEN Tikka) for 1/2 kg

You should take

· 1 piece Ginger Fresh cut in pieces

· 1 pieces Fresh Green Chilly cut in pieces

· Some Fresh Green Coriander leaves cut in pieces

· 15-20 Garlic pieces make them cover off & cut in Pieces

· 1-2 Tomatoes cut in small pieces

· Required Chicken Tikka Masala (2 Tea-spoons)

· 2 Onion cutted

· Required Salt for the Chicken

All of these should be hammered or grinned in Electronic Grinder to make the paste. Now you make boneles the Chicken pieces & apply the paste of spices on the Chicken pieces. Keep them minimum half to an hour in the spice paste. Now arrange the chicken pieces in the metallic rod & then apply some of oil on the top of Chicken and insert the metallic rod with chicken pieces in the electronic oven to roast/cook/ barbayqub them 7-15 minutes and now excellent CHICKEN TIKKA is ready to serve.

Note:-------Generally in Europe, people use yoghurt (curd) instead of the above fresh green spices paste, only yoghurt with chicken tikka masala will become too light paste which will not well stay on the chicken pieces.That is why European keep them one night in the freeze and waiting till morning and may be get dreaming to preparing and eating the chicken.

The spices-paste is thick, stay on the chicken pieces very easy way. Only the chicken keep with the paste minimum ½ to 1 hour only .the spices’s juice and salt abosorved by chicken.Then the chicken give good taste.

But only prepare with yoghurt ,chicken will not give good taste.Yoghurt add for what to make the paste with the chicken tikka masala and salt.Only yoghurt will not give the taste.

How to prepare the potatoes as simple way :---

( with POTATO’S -MASALA

-Potatoes wash and peel then cut them rounded, thin pieces like potaoes’s chips.Heat oil 2-3 tea spoons in the suspane, then add the cutted potatoes + required salt, mix well, cook them 5 minutes, add “POTATOES MASALA OF MVSPICES” about 2 -3 tea spoons for 200gms potatoes, mix well , cover it. 3-4 minutes after open stir then cook until tender.

Indian Masala for gen. cooking

Indian masala is use for gerneral cooking for every green vegetables. It contains all spices mix which require for general cooking . No need any extra spices except indian masala.

How to make Vegetables with Indian masala/ Tantalizing curry/South indian curry/ simple Masala/maharaja curry

Cut vegetables into pieces. Heat the oil, Add onions (cut into pieces ) till they turn brown. Add the cut vegetables. Add salt, mix well, cook 2-3 minutes, then add Indian Masala of mvspices ( 2-3 tea spoons for 4 person ) stir & mix well . Add tomatoes, Fresh green chili, fresh green coriander leaves, fresh ginger .Cook for10 to 15 minutes or until tendre.

A-: If you want vegetable with sauce, then Onions heated in oil till they turn brown. Add garlic if you like, Garlic also fry with onion but not too fry like onion ( half fry ).Now add the cut vegetables + required salt, cook 3-5 minutes.Add 1-2cut tomatoes, 1 cut fresh green chili, +1 cut fresh ginger +some fresh coriander leaves (cuted ) Indian Masala of mvspices ( 2-3 tea spoons for 4 person ) ,mix well, cook them 5minutes without adding water, therefore the above fresh spices like tomatoes,chili, ginger, green coriander leaves will be cooked.Suppose if we add the water on meantime then the tomatoes, chili, coriander leaves will come up with water without cooking. And we will get no good result. I hope you understand. After 5 minutes cooking, you add water 300gms or as you want to get sauce/liquidity, mix well, cook them 7-10 minutes/until tendre.

How to make pulse (lentils )(linsen)(in Hindi language say Daal)

( 200 gms for 4 persons )

Wash pulse (daal) with water. It put into the Kuckar + water + salt. Cover it & cook 5 minutes ( or after Whistle of kukar ). Add 2 tomatoes ( cut into small pieces) , 1-2 cut fresh green chiles, 1 piece of cut fresh ginger & 2 tea-spoons of Indian Masala of mvspices.Cook 5 minutes until the above fresh spices should be cooked in mean time. Then add some water as you guece(think) .Cover it & cook until it gives the wistle of the kuker.Keep it aside. Now heat 20 gms oil in a separate frypan,

a-add 10-15garlics(cutted in small pieces)It is mostly preferable and it is really tasty or

B Add cumin seeds ( 1 tea spoon ) or C---Add Mustered seeds (1 tea spoon)

one of them fry in the butter oil / any eatable oil until they turn red brown, then it sprinkle on cooked daal(pulse) , then it cover and keep it covered minimum 4-5 minutes, then open it and sever to eat having a real Indian taste. If you success then send me thankyou

How to prepare Lady finger and Birngal

with Indian masala / Simple masala / Maharaja Curry / south Indian curry/ tantalizing curry

Cut the some peeled garlics,1-2 fresh green chili -Both togather hammered to make a paste add required salt + !-2 tea spoons of Indian Masala 0f mvspices, mix well .Lady fingers washed with water, cut them one by one silightly / parcially, along with its length, and fill up it with the above paste of spices in between of parcially cutted the lady finger and to do for all the lady fingers and keep in the saucepan.The bringel cut into two pieces by centrally in to Two pieces,then each one cut silightly /parcially from inside portion by horigental as well as vertically along with length and wrigth and fill up the paste of spices and keep into the saucepan.Add 3-4 tea spoons oil or butter oil.Now start to cook by slow firing. Cover it . let them cook 4-5 minutes, then open the cover make them upand down and then coverit ,cook 4-5 minutes or until tender.

B-Y----Some times we did not have the garlic and fresh green chili and greesn coriander leaves no problem you will prepare them as the following way for excellent taste-Add salt and (coriander power + chili power) or ( salt + Indian masala ) in Silighly / parcially cuted lady fingers or bringels, heat some oil in a saucepan then add the above lady fingeror bringel, let them fry3-5 minutes and take down the saucepan and serve .

How to prepare Vegetables with sauce with Indian Masala

Vegetables ---------Potatoes,capage, coliflowers, bringels.Runer bean or String bean (in hindi---guaar-phali )

Take some garlics + fresh green chili + fresh ginger ,hammere them to make paste.

Heat oil in a saucepan, add onions ,fry until red brown, add the paste of spices, fry moment then add the vegetables pieces + required salt , mix well now you add 1-2 cut tomatoes and green coriander leaves (cuted ) + Indian Masala of mvspices 3 tea spoons for4 persons, mix well ,cook 2-3 minutes, now add water 300 gms or as you want to get liquidity / sauce, cook them 5-7 minutes ou until tender.

How to make “ Cabbage and potatoes “with Indian Masala

One table spoon edible oil add in a saucepan .Let it heat 2-3 minutes only, now add 2-3 onions cut into very small pieces, let them fry 2-3 minutes (no make them turn red brown ) then add cabbage (400gms

+potatoes (200gms ) (both cut in small pieces and washed with water ,mix well add required salt, mix them well cover them ,let them cook 4-5 minutes without adding water or spices, then add tomatoes 2-3 +fresh coriander leaves ( if you have otherwise left it ), +1 fresh green chili if you want not necessary, 1piece of fresh ginger ( all the fresh spices washed with water before using, then cut them into small pieces, add them together. Mix them yet not add Indian masala and water, cover it, let them cook 3-4 minutes, now add 2-tea-spoons Indian Masala or South Indian curry or Potatoes Masala or Maharaja curry of mvspices , ( mvspices means Mohanlal Verhomal’s spices or curries or masalas) mix well, cover it , cook 3-5 minutes or cook to tender.

Note : sometime we add 1 tea spoon of red chili powder + 1 tea spoon of coriander powder +1/4 tea spoon of Turmeric Powder add instead of Indian Masala / south Indian curry. It gives also good taste. All different spices have different taste but all are nice.

How make chana Masala

For chana dal receipes you need from me Frit spice and garmasala  take ratio 4 :1 and cook chana masala

how to make it

chana keep one night in the cold water or 2 to 4 hours in the water

take a suspan add ghee heated well then addmshed garlic + onion and ginger and green chili paste fry them just one to two minutes then add the chana those aleady soacks in the water for 2 to 4 hours in the water l, let them cok jut 2 minutes then add some little watr to cook them then add 2 to 3 tomatoes and fresh corriander leaves seiserd , cook them 2 to 5 mintues and tak down and serve to eat excellent chanamasala

How make bread nice

boil the potatoes and pile them make them broke to make paste and add in it salt and red chili powder mix well them , it some keep into two breads pieces and rosted on iron plate and on sorrounding add the oil for roasting it. Do both sides roasted with butter oil and then serve to eat. ..Instead of chili you can add just little curry of 2001of Mohanlal Verhomal.or any masala of Mohanlal verhomal

B. In a suspan add oil make it heated add the paste of some garlics and fresh green chile and some cumin seed or powder fry it just lillte or half. then you add bread in small piece and mix well and then add salt as for taste and add one or two tomatoes in small pieces, mix well , then let them cook 3 to 4 minutes and then sever to eat. Never forgate me or my mathod of cooking.

Instead of bread you can use chapaties.

C. How make a chapaties

Floar wheat and water mix . and lubricate them by hand fingers. and then you add some water and then you lubricate them well . you can apply some butter oil on the pot so wheat paste will not attached on it.when you will success to make very thick paste of wheat floar , then you took some of them in your hand and make it like boll ( round in shape.) It keep on plane surface and roll it in this way that it will rounded as chapati when it will happen then take it by both hands and keep it on heated iron plain surface, let it heated and then it turn it and let it fry or heated , when it become well roasted then it take out and apply on it some little butter oil according its wreath and keep in some container . In container keep a thick cloth  double or thriblle clothed , on it you will keep the all chapaties and covered by cloth and container will be coverd like this way make chapaties.

How to make Row Mango Pickle

Cut row green mango into small pices.
> Mix required pickle spice and stir each day for three days.So it absorbed salt by row mangoes . and it becomes some soft. You donot add any thing not water nor any things, It keeps three to four or five days as it but it keep on open place and covered by cloth . Then ,it transfered into glass jar or plastic jar. Heat Mustard oil or any oil that you utilize to eat ., then let it cool down, then it poured on the top of row mangoes pieces with spices up to level of it. and now it covered by original cover , Now it no need to cover by cloth. Now it no need to take respiration by air. It closed by cover and it keep 10 to 15 days as it but It is neccesarry to stir it after every 2 days. supposed some mangoes are up than the level of oil then those will not become rotten. If they are under the oil , then no need to stir every dad or or accasinally. Now mango pickle is ready to eat with a chapati or chapaties. This pickle can keep a long time up to one year or more time. No problem.

How make Biriyani Rice ( Vegetable Pulav )very simmple way for french people

For 4 to 5 persons

Rice 200gms  keep in water for 20 minutes befor of cooking

on mean time you take a sauspan add

50gms ghee ( butter Oil) let it heat 1 minutes then add

2 onions (100gms) cutted in small pieces + 1 piece of fraish ginger cutted +1/2 to 1 tea spoon of biriyani masala( biriyani masal made hammered to make more power then use to cook)

let them fry until onion will become red brown then add

1to 2 fraich green chili cutted in small pieces if you like  +

2 potatoes (50gms) cutted in smail slices peices .

1 tomato cutted in small peice 

let them mix in it and let them cook for  3 to 4 minutes , when they were about cooked in it , then add rice, ( Rice take out from the water by both hands and add in it

mix them well . Add 1to 2 glasses of water ( add water just above level of rice add 1/4 tea spoon red chili powder + ½ tea spoon Turmeric Powder + 1 to 2 tea spoons Salt . Mix well . cover it and  a heavy some thing weight keep on the cover. and let them cook 5 to 7 minutes or when about water will be finished then open it and mix them up and down and again cover it and let them slow fire 3 to 4 minutes and it is ready biriyni ( Vegetable Pulav )

Sambosa

receipes is simple but you can't get a basic raw material that is Maida which is prepared by machine foor wheat and Ararote mix them by a plant matchine called Maida in Hindi language, Maida

Maida and Water mix to get a thick paste .

Poatoes + some fresh green Chili cutted in small pieces + some fresh Ginger cutetted in small pieces + some garlic pealed and cutted in small pieces

Boil them for 15 to 20 mintutes in some water, when water will be finished , then Potatoes pealed ( cover of potatoes remooved ) then Potatoes hammered to make paste add in it Salt to taste and Garam masala or Indian masala or any curry powder of Mohanlal Verhomal according your taste mix well then add in it all others fresh spices like ginger, garlic, and fresh green chili those boiled with pototoes, hamerred togather, and make them mix wel to get them homoginious paste.take some of them to make a boll about 50gms,

Now take some maida paste, roll it like chapati , keep on it a some round make of potatoes mix spices . Wrept it by maida paste, It is called a row Sambosa. Make it several like it and keep them aside, These called raw sambosaes. Now take some 200 to 300gms eatable oil in a suspane, let it heated, then add in it some above row Sambosaes, let them fry for 3 to 5 minutes, or guess that they fry in oil sufficient then take out them and serve to eat the Real Indian Sambosa.

How prepare Carrot Halwa/ Cake

Carrot make wash and make them skin out by knigh, then it cut so tiny pieces and then make them paste by grinder.

Here we have some iron having several small hollows and we rub the carrat on it so carrot come like paste.

2. take a cooking pot and in it Pure and nice cow Milk + suggar+Green Cardamons4to 6 plee them their seeds make them powder and it add in the milk + some saffron 30 to 50 stemens

All should be boil and continue stir by a long iron rod having a flat and wide pan. I don't know the acject name of it.due to my poor english.

After half to one hour make them cook and stir the milk. then Milk becom thick. then you add the Abouve carrot. Mix it , and continue cook about half a hour, when about all milk will become thick and finish the liquidity then It is ready carrot halwa  to serve .

How to you make tea
1. Milk boil and keep one side.
2. in saucepan take 1 &1/2 cups cold water, add 2 teaspoons of Black tea
leave, and add 1/8 tea spoons of Tea Spices and add 2 tea spoons of
suggar-----all should boil slow boil 3 minutes, then add 1 cup of boild milk
and continue boil 2 mintues and then strain it and serve to drind tea.

Kashmeeri tea with saffron 

It alwage prepare without milk

For two cups of tea  

you took two cups cold water

add in it just very littlle piece of ginger + 1 green cardamons ( cardamons should hammered on mean time) + 1/4 of clove ungroung + 1piece of cinnamon stik

+ 1/4 tea spoon of Tea  + 20 to 30 stemens ( threads ) of saffron + 2 tea spoons of sugar

all should be boil 4 to 5 minutes then it strains it and sere to drink

the excellent tea.  

PS. I modified the above kashmeeri tea in to 3 part

1. tea spices Kashmeer

2. Tea as good as Darzeeling tea

3. saffron

How to make Kashmeeri tea without saffron

take two cups of cold water in a suspane add 40 to 60 grains of tea + add 1 green Cardamon brock on meantime + add 1smail stick of Cannella not brock + add 1/8 part of clove only but not broke + just very little ginger piece unground  + add just one small tea spoon  of suggar

All should boil it 3 to 4 minutes and it strain it and serve to drink excellent tea.

Herbs for Kashmeeri Kahawa / tea

How to use For two cups

In a sauspan add

two cups of cold water +

20-25 stemons of saffronsaffron +
2-3 cinnamon +
2 Green cardamons those hammered on meantime +
1/2 tea spoon suggar
All should boil 2-3 minutes,

then serve to drink like a tea, It gives really very good taste
Then You will get the real saffron taste.

Saffron tea

How to use For two cups

In a sauspan add

two cups of cold water +

15 to 20 stemons of saffronsaffron +

1/8 tea spoon of Tea leaves

All should boil 2-3 minutes,

then serve to drink like a tea, It gives really very good taste
Then You will get the real saffron taste.

SAFFRON

It grow in Kashmir in Crocus Flower. It is a female part of flower is Known Gynesium (stigma). It grow on mountain, and it require a 0 degree temperatureor minus degree tempratures. In Kaskmir, saffron grow in big crowp in comparison of other countries and in India the labor is too cheap than the other countries, As well as the currency is too cheap, that is why in Indian Saffron available very good quality, and too cheap.

Its Properties :--- Generally it use in RICE, CAKES, TEA, CAFÉ, PASTRIES, SWEETS, Ice-creams SWEET-MAKHANIA-LASSI, VEGETABLES- COOKING, AND MOST IMPORTANCE USE IN MEDICINES :---IN Canser disease, use at the time of woman’s delaywery and use in many other Medicines etc .

.Benefits:--- It produce a thousands calories heat ( strength) in our bodies.It use to take (eat) in winter season. Every day it use to eat as a normal or 1 to 3 or 4 times in a week to eat no problem at all. The saffron is the most important producing heat ( strength) in human bodies. It gives good flavor, excellent ,liking taste in our foods.

Precautions-- Saffron produce a lot heat (strength ) in human bodies. In pregnant period-time of woman, saffron is no good to take every day or occassion beause it produce a lot heat which cause bleeding. As well as the Nutmeg and cloves should not eat in prignent period of woman those also harmful or cause the bleeding.

How to use :----- before to use, saffron soak in normal cold water for minimum 10 minutes, so that the saffron flowers absorve the water in it and then they loose their colour very easy way .Suppose you make rice, in middle cooking of rice you add the above saffron soaked with water for 10 minutes.Mix well, and cook untile the rice tender, Rice get yellow colour,good smells/ flavours,It gives the good taste and produce a lot heat (strenth ) in human body.

It is neccessory to get know that the “saffron “ is real or synthetic and how you will get know saffron is real one or synthetic or extracted out

Saffron

Saffron produce some enzymes in the body whose will fight against the "Cancer". It is neccessory to get the enzymes in each human body.I don't know any other spices or madicine or herbs whose have the enzymes those fight against the cancer but up tonow I succeed in my recearch since my graguation of science dated 1975 up to now i always do attantion to get know about the "cancer"  disease. Safron available  as well as synthetic. when you will come to my shop and you request to ask explaination of safron then i sure will explain you about the saffron how you will addentifiy saffron is really excellent or not.

Suppose any one gets saffron suppose  duplicate or say synthetic saffron and who will try to use it and who never will get a taste of saffron or not get a good tasste  then one who got a wronge saffron , will forget the saffron because one who did not get the real taste of it and that is why he or they will forget the safron due to they got syntethic saffron or extracted out  then it will as a synthetic or no good at all.

Saffron for bissiness how to make it haveay in weight:---

Natural saffron 700gms + coscopin / siridodien 300gms = 1kg

I heard from producer of saffron that bor business point of way people add a kind of compoung “coscopin / siridodien “ to make the saffron heavy. Then thye will get big earning from saffron. Still I did not search it to confirm it.

Saffron

How to use saffron every day once a time in a day only.

sffron 20 to 30 stems + 2 green cardamon they crashed or mammered on mean time + two cups of cold water .

All should be boil with water 2 to 3 minutes.and serve to drink .It produce a really very good energy ( thousands calories heat ).which make human body , strong and alert, fights against foreign parlices/ germs/ insects/ or say illness.It use only when winter/ cold season and it need a good diet asy nice and excellent food for eat, then it will be so fantastic for human boddy.

about 10 to 15 days suppose drand it, then you your self will get know how is good for the body

Precauciouses

but some time It can't tolerate / digest the saffron continue by human because it produce a too much energy which can't agust / digest by the boddy , then it cause trouble like blood comes by nose or pile deases happening or first feel like head becoming heavy at that time you stop to drink saffron.I donot want to discourage against the saffron. Saffron is the best for us but over eat it will harmfull .One doctor from The Netherlands who prepare a dose against the canser deases or illness since 1993 to 2000 every year his wife asked 50 boxes of saffron.Her husaband is a doctor

Generally saffron sells like to do the bussinnes and not so good . How you will get know it is true or not true, You drink my saffron as above explained and then you will try the market saffron then you will get know the qualitity of mine saffron , when you will come to my shop then i can explain in perfact way.

Herbs for Kashmeeri Kahawa / tea

How to use For two cups

In a sauspan add

two cups of cold water +

20-25 stemons of saffronsaffron +
2-3 cinnamon +
2 Green cardamons those hammered on meantime +
i/2 tea spoon suggar
All should boil 2-3 minutes,

then serve to drink like a tea, It gives really very good taste
Then You will get the real saffron taste.

How to make Biriyani (Rice)(With Curry Powder Madras)

The rice make neat & clean, then wash with water & soak them in water for 5 to 10 minutes If you want in the rice with chicken pieces/ mutton pieces then you boil them in water for 15 to 20 minuets & keep aside. If you want saffron in the rice, then you soak Saffron in the normal water for 10 minutes & keep them aside. If you do not want to use saffron then you can use TURMERIC POWDER instead of saffron. Heat some oil in a saucepan. Then add the onions pieces & garlic Pieces and fry them until golden, then add the above soaked rice, and salt to taste & mix well & cook minimum 5min. with the salt, then you add cutted 1-2 tomatoes, 1-2(cutted) fresh green chili, 1piece cutted ginger if you like, and some fresh green coriander leaves cutted,, ( whatever possible by you , You can add All the above requirements are not necessary )& add BIRIYANI CURRY OF MVSPICES 1-2 tea spoons for 4 persons ) if you have no saffron you can add 1-1/2 turmeric powder to make yellow rice as well as the nice taste We also add 1/2 tea spoon chili powder ( if you like ) but it it is good . for taste Then add the boiled chicken pieces/mutton pieces . Mix well & cook them 1 minutes minimum, Now you can add just little water for cook. If it will be required, You must see & guess/ think that it require some water or not. Now cover. it, & cook them 10 to 20 minutes until the rice is tendre. Now THE BEST BIRIYANI OF MVSPICES ia ready to serve.

How to make Biriyani (Rice)(With Ungrounded Spices)

Rice make neat & clean & wash with water & soak in normal water for 10 minutes. Heat some oil in sucepan, add the onion pieces, garlic pieces fry until golden, then add the above soaked rice in it and salt to taste. Mix well & cook 5 minutes, then add the ungrounded spices for Biriyani of "M.V.Spices" + 10 minutes soaked saffron or half teaspoon turmeric powder+½ Red chili Powder (if you like) + some potato's pieces (if you want) + 1-2 cutted tomatoes, some cutted fresh green coriander leaves, 1 cutted fresh green chili, mix well. Then add some water for cooking them, and mix well, & cover it to close, after 5 minutes cook, open the cover & mix them up & down and again cover it and cook them until the rice is tender.

"The best Biriyani of MV Spices" is ready to serve.

Asafoetida

Asafoetida is a herbs produce on the Mountains. It produce like gum bud on the mountain  if mountain stone naturally splite/brock,then inbetween of splited stone of mountain there is produces some thing a bud which called Asafoetida. It has so stonge smells, Two kilomers ahead someone get know there is asafoetida , like this smell comes from it at 2kms ahead people will get smell from it.

Modified

As it explained it has too much smells, which diluted to add a lot of suggar and floar weight. As i got know from 1kg of Asafoetida to add about 10 to 20kgs other things to make it dilute its smell.Some time in it add lower quality of weight or suggar or may be suggar or weight will become rotten and its smell so strong so general people will not get know it good or not so generally it will be failed in tasting by food labourator. Rarely it will be passed by laboratouries. That is why it is not alloted in big amount in shipping due to its too strong smell which cant tolerate by general person. Secondily it generally do not pass by food laboratories for customes.

In europe countries generally you did not find it to buy from supper market.

Uses

it is use to cook in the daal (lentil / pulse ) generally.

It also use in many dishes of cooking of vegetables and sombosa and non vegitables.

It use very less just pea nut size , chrussed or hammered then ad it middle of cooking

It gives good taste in eating the diches with it specially in dal here in India.

Benifits

It is very good for stomach problems, it is good to remove stomach pains and controle of gases of stomach, It is good for diagestion. In india One a week one time sure will use in the our cooking.

Caraway seeds ( in French Carvi) (in Hindi Ajwain )

Ajwain is use for remoove th pain of stomack, It produce heat in the body , It produce milk after delevery of women who some time not produce suffient milk for the child then she can eat ajwain with chapati and with vegetable disched she will get enzimes to produce milk for child

for sneezing and fro fever as general in winter time then ajwain can very helpful

thanks

mohanlal

Black Cardamom

It is totally different plant from Green cardamom as well as it has a different taste and uses.It generally use in cooking ---in specially in Chicken and Mutton (lamp/meat ), Biriyani (rice with vegetables/mutton/ chicken is called biriyani ) Sometimes it also cook with plain rice for flavouring and taste.Note that the cover of carddamones genrally cook with them but after finish cookings the covers takes out , not eatable at all. The seeds are eatable and They should be brocken before cooking

It also use in Ayurvedhic Medicines -good when one who gets womit,

---having a lot bath in rain then it eat to make relex from cold and fever of rains

---In winter time, it is good to eat for sneezing (COLD)and Malaria fever.

---It also use in preparation of some sweets But .It never use in TEA and Coffy.

Green Cardamom

It is mostly use in Tea, Caffy, all kind of sweets, Cakes, Pastries, Milk, Makhania sweet Lassi as well as in cooking like meat,chicken vegitables etc.

How to Use :---In TEA

For 4-5 cups of tea 2-cardamones broke (inside the seeds shoud be Brocken ) and cook them with tea-leaves and water then filter it, and serve to drink. But in the coffy they skined out, only seeds broke in powder which add in the milk In sweet and Cakes,Pastries, green cardamons’s seeds only use, cardamons skined out, Seeds brock to make powder which add in middle of cooking of Cakes and Pastries , Sweets. In the cooking cardamones brock with cover and cook with chicken or meat (mutton )or general Vegetables, after cooking the covers of cardamons take out and no eat. Note: Green Cardamon seeds are not available at

MACE

Mace is a king in the spices for giving the taste and flavouring in the cooking as well as sweets. Mace are the flowers of Nutmeg (noix de muscade ) They are more stronger than the nutmegs.They should be broke in fine pieces then use them in the cooking like Mutton/chicken Or Rice/gen. Vegetables for excellent taste. Indirectly it produce several calories of heat in our body, That is why it should not taken often in the prignent period of woman otherwise it caused

The bleedings.

CUMIN SEEDS

They generally used in cooking of pulse ( dal)/Lentils, after cooked dal, cumin seeds fry in oil/ butter oil and put over cooked Dal, and covered it for 1-2 minutes then mix well and serve.Some times first cumin fry in oil then add Dal,and cook. It also make poder And add in the middle of cooking of vegetables,Mutton , Chicken, Dal. Cumin powder + salt use in the Yoghurt (Curd )-: sprinckle over the Yoghurt and serve

GINGER

It generally use in powder.It use in tea in winter .In winter ,1-spoon ginger +3-spoons sugar mix well eat as powder form to get relax from cold,cough, sneezing etc It also remove the pain of joints of bones specially for old people, it make them active in Winter as well as it make the active cerculation of blood It produce a nice enzymes in our bodies and it also good for sex.

Ginger powder add in middle of gen. cooking for Taste

It also use in the tea. It should be cooked in the cooking .

Asafoetida -------- It use in the cooking with mainly in Daal "lentil" ,

It use just very few pea nut size quantity for four persons.

Before cooking it should be make chrashed/ hammered to make fine small small grans or just like powder.

It add in the cooking middle time of cooking.

It should be cooked in the cooking

Properties

It remove extra bad gases from the stomac

it prohibited to decation of food of stomac.

It gives good taste as well.

PS..... All the spices are the medicines. We should use all spices in the cooking so these spices are make good blood or power in our body against the any kind of illness / sickness.    

Mango Powder ( Amachoor in Hindi Languadge)

It is a dried green raw mango. You know raw green mango, which is not fully matured / ripe mango, is called raw green mango.. It's flashy things which is eatable, are dried up and then make it griend to make powder . which called Mango powder and in Hindi language called amchor.

Its uses:

A*  some times we have no tomatoes in the home and we need tomatoes in the cooking Lintle ( Dal ) , all kind of green vegetales and chicken or mutton, then we can use mango powder instead of tomatoes. It make it sauer taste like tomatoes in the cooking.

B*   some times we add tomatoes and as well as mango powder so cooking of vertalbes and non -Vegetables get sauer taste .

C*   Fresh Coriander leaves make wash with water cutted/ sesored + 1 or half fresh green chili cutted in small pieces + some garlic pieces cut in smaill pieces. All should griend to make them paste , add in it  required salt + little chili powder + Mango powder  , mix well and get a nice and  the excellent a sauce .

It apply on bread / chapaties and to serve to eat. you will get so excellent taste and you yourselve send me thakyou for it.

Next uses i will write on next time. I stopped here please due to short time.

Lassi (Makhania lassi)

How to prepare -: Select the nice cow milk for that cows eat fresh grass, corns, not rottened the vegitables or grass, and drink fresh water, those cows give the good milk . That milk boiled with green cardamons and some saffron, then cooled down up to 20 to 30 degree temaparature , that milk keep a steel pot . to make it Curd ( Yogurt ) for that add two tea spoons yoghurt in the milk at night , mix well cover by cloth and keep it in open place for whole night.In the morning it turns in yoghurt. The yoghurt strill a lot by electronic mixture with sugar, add some rose accence, you will see there is a lot cream apeared. It keep in the freeze to cool then to serve to drink, The Real Indian Lassi. It called Makhania Lassi.

HOW TO USE CHILI + CORIANDER POWDER +TURMERIC POWDER.

The following ratio mix

2ratio of Coriander powder +1 ratio of Turmeric powder + 1 ratio of Chili powder.The above ratio mix well to get excellent masala / curry for general cooking.

GARLIC SPICES /MASALA

Indigridients -: Garlic + Chili + Salt + Sesamen +........

A) It can not use in general cooking. It gives extra taste. But we need also curry powder or tandoori curry or Indian masala of M. V. Spices One of them is necessory for gen. cooking . The Garlic Spices add extra in the gen. cooking to get a taste in it.

B) It (1 spoon ) mix with some water to make thick paste (sauce) which apply on BREAD or CHAPATI AND SERVE TO EAT.

NOTE:- GARLIC SPICES PRODUCE A LOT HEAT IN OUR BODY . iT DONOT USE TO EAT EVERY DAY. iT never use to eat in the period of PREGANENT MADAME.

How to use Chili Powder, Coriander Powder &Turmeric powder

2 ratio of Coriander powder +1 ratio of Turmeric powder +1 ratio of Chili powder

The above ratio mix well to get excellent masala / curry for general cooking. When you want to cook any vegetables once a time you use in the cooking

(For 4 person) ---

2 teaspoons coriander power +1 tea spoon turmeric powder + 1 tea spoon red chili . No need to add any thing except required salt and cook according my receipy. You will get nice and liking taste in the cooking.

(Mutton Curry modification)

When you make meat then you take 1 tea spoon Mutton curry + 2 tea spoons coriander powder +3-4 green cardamom brocked and creshed well on mean time ( cover of cardamons boiled/ cooked with them but not to eat )and mutton cook according our recepywhich is attached with the spices packed or enclosed here in the sp recepies.

When you really get good responce with my recepies and with my spices then I must get a thanks from you. When you need more you are well come to write us order for spices as well as Winter tonic.Thank You.

GARAM MASALA

Garam masala is combination of

cinnamon +Black Cardamom +Mace+Nutmeg +Black Pepar +special cumin called Saya Zeera +Cloves + Bay Leaves.

It is used in India as extra add in the cooking especially in Meat (Mutton ), Pulse (Dal ),Saled Rice (Biriyani vegetable / non- vegetable ) and as well as in general cooking. Garam masala is not sufficient for cooking, It also require coriander pouder + Turmeric Pouder And chili powder

1spoon Garam masala +2 spoons coriander powder +1 spoon Turmeric Powder +1 or ½ spoon chili powder------

The above ratio mix well to get a nice Indian Masala / curry for general cooking.

The above masala is the best masala for ever taste.

STRONG TANDOORI CURRY OF MV SPICES

Strong curry powder or Strong Tandoori curry of mvspices is really strong according you then you make them light to add

coriander powder 2ratio + turmeric powder 1 ratio +.1 ratio Strong curry

mix them to get light curry. And this way you will utilize mvspices in perfect way.

How to make Potatoes Fried

Peeled and wahed Potatoes cut in to small rounded pieces. Heat the edible oil saucespan. Add the potatoes pieces, + required salt. Mix well , fry 2-3 minutes. Now add required Potatoes' masala.2-3 tea spoons for 4 persons. Mix well then covered it. Let them cook 2-4 minutes, then open the cover and again do up and down well ,cover it cook 2-4 minutes or until to tender.

SAYA JEERA (SPECIAL CUMIN)

It is a special cumin .it use in specially in rice but in cooking with vegetables and non-vegetables.

a) 1/2 tea spoon fry in butter oil for a 1/2 minutes and they add on top of cooked whole pot of plain rice. keep it covered ,after 5 munutes open the cover and serve

b) take 1/2 tea spoon + 2-3 green cardamons = make them hammered / crashed , then they add extra in to the " 5 minutes before end of cooked Vegetables or meat or mutton or lamp or Chicken or fish "and let them cook 3-5minutes and then you will serve to eat with the Best , Tantalizing taste. Note You should cook as usewal with the spices and salt the above vegetable/ non vegetable.The saya zeera and green cardamon add extra specially in green vegetables those when cook with Indian masala/south indian curry/ maharaja curry/ simple masala then taste will be excellent.

Mohanlal Verhomal

mvspices seller, Shop No. 209 - B , Inside Vegetable Market, Clock Tower,

JODHPUR - 342 002. (INDIA)

Phone & Fax :- 0091-291-615846, email :- mohanlal@mvspices.com, www.mvspices.com

	MOHANLAL VERHOMAL
	Shop No. 209-B, MVSPICES-SELLER, Vegetable Market, Clock Tower,
	JODHPUR-342002. {Raj}, INDIA. Fax-(0291)-291-615846, Internet No.-
	http://www.mvspices.com
	e-male – mohanlal@mvspices.com
S.No	NAME OF SPICES	Weight	Rate	Rate	S.No	NAME OF SPICES	Weight	Rate
		In Gms	US$				In Gms	US$
1	SAFFRON	: 1	3		35	Cumin Seed ungrounded	: 250	3
2	TEA SPICES KASHMEER	250	5		36	CUMIN POWDER	250	3
3	TEA AS GOOD AS DARZEELING	250	5		37	GINGER POWDER	250	3
4	CURY POWDER STRONG	250	5		38	LONG TEA-LEAVES	100	3
5	CURY POWDER MEDIUM	250	5		39	CARDAMOM (GREEN)	100	3
6	CURY POWDER NORMAL	250	5		40	CHILI POWDER	250	3
7	TANDOORI CURRY STRONG	250	5		41	TURMERIC POWDER	250	2
8	TANDOORI CURRY MEDIUM	250	5		42	CORIANDER POWDER	250	2
9	MUTTON CURRY STRONG	250	5		43	ANI-SEEDS-SWEET	150	1
10	MUTTON CURRY MEDIUM	250	5		44	ANI-SEEDS-NATURAL	100	1
11	INDIAN MASSALA	250	5		45	ASAFOETIDA	50	2
12	POTATO'S MASSALA	250	5		46	CLOVE(CLOUS DE GIRROFILE)	100	2
13	GARAM MASSALA	250	5		47	MACE(FLAWERS OF NUTMEG)	50	2.5
14	FRUIT SPICES	250	5		48	MANGO POWDER	100	1
15	FLAVOUR MASSALA	250	5		49	BLACK SALT	100	1
16	SOUTH INDIAN CURRY	250	5		50	HEENA	250	1
17	CHICKEN TIKKA-MASSALA	250	5		51	SAYA-ZEERA(SPECIAL COMIN FOR RICE)	50	1
18	FISH-MASSALA/CURRY	250	5		52	ONION-PICKEL-SPICES	100	1
19	MAHARAJA CURRY	250	5		53	PICKLE SPICES FOR LEMON &
20	YOGURT-MASSALA	250	5			GREEN MANGO	100	1
21	COLOMBO CURRY	250	5		54	BLACK CARDAMOM	100	2
22	SPICE FOR COLD (BAD SNEEZE)	250	5		55	BLACK CARDAMOM SEEDS	50	2
23	BOILED EGG-MASSALA	250	5		56	WATER CURRY (FOR DIGESTION)	100	1
24	WINTER TONIC	250	5		57	SET OF DIFFERENT CURRIES (9Pkts)	1set	10
	(GOOD FOR WARMING BODY & SEX	250	5		58	SET OF DIFFERENTUNGROUND SPICES(9)	1set	10
25	WINTER SPICE FOR WINTER	250	5		59	SET OF DIFFERENT Powder for spices(9)	1set	10
26	BLACK-TEA-SPICE	250	5		60	CURRY LEAVES	1pkt	1
27	CINNAMON (CANELLA)STICK	250	5		61	FENNU GREECK LEAVES	1pkt	1
28	CINNAMON (CANELLA)POWDER	250	5		62	CORIANDER –LEAVES	1pkt	1
29	NUTMEG (NOIX DE MUSCADE)	250	5		63	CARAWAY (CELERY) SEEDS/POWDER	100	1
30	BLACK PEPPER (UNGROUNDED)	250	5		64	PROMGRANATE SEEDS	50	1
31	BLACK PEPPER POWDER	250	5		65	TAMARIND	100	1
32	WHITE PEPPER UNGROUNDED ONLY	250	5		66	LICORICE (REGLISE)	100	1
33	KASHMEERI TEA with 1 Grm Saffron	1PKT	6		67	MUSTERED SEEDS (black)	100	1
34	SPICES FOR BIRIYANI	250	5		68	MUSTERED SEEDS (yello)	100	1
69	Tantalizing Curry of 2001	250	5		70	Garlic Masala	250	5
73	Valentine's day biriyani masala	250	5		74	Herbal Tea  (Universal tea)	250	5
75	Star Anis	100	2		75	Five couloured cury or Masala	250	5
* You can send us order for spices & you will send us payment after wards
·Airmail charge is extra for 1/2 to 1 kg. Parcel US$ 15 (Rs.650) and · for 2 kgs US $ 20
* You will send payment by only by :-
(a) Amrican Express Traveller cheques Master Card United states tr. Cheque/ VISA Travelers cheque BARCLAYS BANK FROM ENGLANDIN POUNDS £ /CITICORPO USDOLLARS CHEQUE/ Travelers cheque Associates Ltd. American Express traveler cheque written on it my firms name - Mohanlal Verhomal
Jodhpur. & on it you signed your two signatures on each cheque one at up and one at down wards of the cheque as you usual do in the bank & send by registered Letter. (I Prefer)
Never Send cash US$ in the letter please.
NOTE : I SELL SPICES AT MY SHOP ONLY AS ABOVE ADDRESS
Mohan Gehani
( Proprietor )

airmail charge  under 1/2 kg spices including envelope weight 50gms is us$10

500gms to 1kg spices including envelope weight (50gms) Airmail charge is us$15

Over 1kg spices  to up to 2kg airmail charge is us$25

Over 2kgs to 2 &1/2kg spices spices airmail charges is us$35 ( us$25 +us$10 )

2&1/2 kgs to 3kgs spices Airmail charge is us$40 (us$25 + us$15 ) 

3kgs to 4kgs spices airmail charges is us$50

Winter tonic

First of all you took your dinner, and drank water after you go to your room and close the door. open both your cloths completely and then

Winter tonic swallow directly and ( not add in the tea or in the water

)after swallow the tonic one should not drink water then ,The something

from the winter tonic absorbed by blood nerves of heart and produce a

bone-marrow. When the sex happened the bone-marrow will be lost. If the

winter tonic take before the sex then one already has the enough sex

power but it (the winter tonic ) produce little more bone marrow in the body say the sex power, then one has over sex power then one or both can't sleep without any sex. And In the winter time it is really good to take to swallow or eat which produce a lot heat in the body and they can tolerate the coldness of the winter-cold.

It also make the circulation of blood very quick as normal of the body

which good for the health. every one still child can eat less or more no

problem at all.Old people get good warm against the cold and child as well

but young people get excited by sex. Sex is God gift and you improove your

sex by mv winter tonic.

I am waiting to hear from you success to do sex

It is good for warming body and for Sex to get really good enjoyment to doing sex some more which increase sex power in the body for both woman and man but it is only work in winter time, i still did not find out why only in winter and why not in summer. It reacted me since 1981 to up to now , , it is really good for me, but i want to inform you It is really very nice for generally person both for man and women, if you will take more or less it never make any harmful to the body. Here I do not want to disclose what ingredients in it, it is my secret and at any cost i never will disclose. But it is true it increase the sex power in the body. Still I do studies on it but i have no change how I will do experiment on it . i am a business man and  I am not a doctor , if i suppose i am doctor then I can search on it and it can possible. I am sure I will success to prove it, that winter tonic is really the best for all general young and aged person .For aged person it is sure not make success to do sex but their blood will circulate by winter tonic and their bodies will get many enzymes in their bodies whose helpful for their bodies. Some times Doctors will reply they do not do for to give any medicine for her or him and then my winter tonic helpful for them?

It is true that my mother is 90 yrs olds and she has sick for stomach pain and not get easy way latrine and she has a lot pain in her knees and legs and as well in her stomach pains and many doctors tried to give her many medicines and blood tests and ECG but all were fell. Many times and she never will get relax from DOCTOR’S treatments and I gave her my winter tonic in winter time she always became really very well in her illness. But in summer time my winter tonic not work. And my mother gets a trouble in summer and i also prepare a summer tonic but it will try it and experiment when i will get the good result then I will disclosed it mean time I am in trying to confirm it .  That is Brain spices which is really nice to eat in summer time and still i am going to confirm it and it is sure it the really best for summer to use to eat by many ways by to drinking to dissolve in cold water and then to drink and or to eat as directly and it is very good to fill up tiredness of sex. After doing the sex, each one get too tire and each one go to rest and if on mean time if they eat brain spices about 20gms each one their sex tiredness will become patient they will get a enough power  to do the again sex after 6 hour say in the morning again. and each one get a satisfaction,  so each one no need to search any other girl or man and each one never will see a another women or a young girl for man and a young man for woman/girl.

I stopped here about this topic.

Thank you very much.

Thankyou

New Products of 2002

73. Valentine's day biriyani masala

( Rice with vegetables) ( 250gms us$5 )

for six person 400gms rice

Rice make neat & clean & wash with water & soak in normal water for 10 minutes. Heat some vegetable oil in sucepan, add the onion pieces, garlic pieces (if you like fry until Half fried)  then add the above soaked rice in it and salt to taste. then add  water up to level of rice + 1 tea spoon the Valentine's day biriyani masala Powder of "M.V.Spices" + 10 minutes soaked saffron or half teaspoon turmeric powder+½ Red chili Powder (if you like) + some potato's pieces (if you want) + 1-2 cutted tomatoes, some cutted fresh green coriander leaves, 1 cutted fresh green chili, ( whatever you get easily available you can add) then mix well. , and mix well, & cover it to close, after 5 to 10 minutes  cook and about the water steamed out , then open the cover & mix them up & down and again cover it and slow the fire and cook them by slow fire about 3 to 5 minutes until the rice is tender."The best Valentine's day biriyani Masala (Rice) of MV Spices" is ready to serve. You can't imagine how is tasty. It is really the excellent then send me thankyou .Mohanlal Verhomal, Email: mohanlal@mvspices.com , www.mvspices.com

Valentine's day biriyani masala ( Rice with vegetables)for six person 400gms rice

Rice make neat & clean & wash with water & soak in normal water for 10 minutes. Heat some vegetable oil in sucepan, add the onion pieces, garlic pieces (if you like fry until Half fried)  then add the above soaked rice in it and salt to taste. then add  water up to level of rice + 1 tea spoon the Valentine's day biriyani masala Powder of "M.V.Spices" + 10 minutes soaked saffron or half teaspoon turmeric powder+½ Red chili Powder (if you like) + some potato's pieces (if you want) + 1-2 cutted tomatoes, some cutted fresh green coriander leaves, 1 cutted fresh green chili, ( whatever you get easily available you can add) then mix well. , and mix well, & cover it to close, after 5 to 10 minutes  cook and about the water steamed out , then open the cover & mix them up & down and again cover it and slow the fire and cook them by slow fire about 3 to 5 minutes until the rice is tender."The best Valentine's day biriyani Masala (Rice) of MV Spices" is ready to serve. You can't imagine how is tasty. It is really the excellent then send me thankyou .Mohanlal Verhomal, Email: mohanlal@mvspices.com , www.mvspices.com

74. Herbal Tea  (Universal tea)

Manufactured by ( 250gms cost us$5 )

mohanlal@mvspices.com www.mvspices.com

( HOW TO PREPARE FOR TWO CUPS )

In suspan take

* 2 cups of water +* 1 teaspoon of herbal tea

* 1 teaspoon Sugar

All together should be boil 3 to 5 minutes then,

it strain / filter it, then sever to drink it

It gives excellent taste, it gives energy to

become active to do work, it produces

heat in the body against the cold, and

it removes tiredness of body and gets

nice sleep. It also circulate the blood

75. Brain Herbs / spices

It improve memories of Brain.