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1 cup of Mixed vegetables (1 Drumstick, 1 Radish, 4 Egg Plants), 1 chopped Onion, 1 chopped Tomato, 2 tbsp Mississippi Masala Sambar Powder, 2 cups of Water, ½ tsp Turmeric Powder, 1 cup of Cooked Lentils, ½ cup of Tamarind Water, 2 tsp of Oil, 1 tsp Mustard, Salt to taste.


  1. Take a pan, add Drumstick, Radish, Eggplant, Onion, Salt and Mississippi Masala Sambar Powder.

  2. Add water to this and allow it to boil with lid.

  3. After 10 mins add cooked Lentils and Mix it well.

  4. Add tomatoes into this mixture.

  5. After 7 mins, add ½ cup of tamarind water and let it boil.

  6. Take a small pan, add Oil, Mustard, Urad Dal, Red Chilli, Curry Leaves, Asafoetida and fry till brown.

  7. Add this tempering to Sambar Mixture and add coriander at the end.

Sambar is Ready to be served with Rice, Idli, Dosa or Upma.

Chicken Biryani



1 bay leaf, 4 green cardamoms, 1 star anise, 2 inch cinnamon, 6 cloves, ½ teaspoon Shahi Jeera or Jeera or Cumin, 2 cups of Seeraga Samba Rice (Jeerakasala Rice) or Basmati Rice soaked for 20 mins, 1 lb Chicken, 1 medium onion sliced, 2 green chilli, 1 teaspoon Ginger Garlic Paste, Mint Leaves and Cilantro (Coriander) as needed, 2 tablespoons of Mississippi Masala Chilli Powder, 2 tablespoons of Mississippi Masala Biryani Powder, 2-4 tablespoons Oil (or Butter), 1 cup of Yogurt, ½ lemon (Juice), Salt to taste, 3.5 cups of Water,.



  1. Marination- Add cut Chicken, Ginger garlic paste, Green Chilli, Coriander, Mint, Bay leaf, Cloves, Cardamom, Mississippi Masala Chilli Powder, Mississippi Masala Biryani Masala, Salt, Yogurt, Lemon juice, Oil of your preference. Mix these well to marinate for 4 hours minimum or Overnight.

  2. Add oil to the InstantPot in SAUTE Mode and add bay leaf, star anise, shahi jeera, cloves, cardamom. Saute for 1 to 2 mins.

  3. Add chopped or sliced onions, ginger garlic paste and saute until onion turns golden. 

  4. Add the marinated vegetables and saute for 5 mins.

  5. Add rice and water.

  6. Set 15 mins in Pressure Cook mode as per the InstantPot type. For traditional Indian pressure cooking, time varies depending on your cooking.

  7. After its done, serve Chicken Biryani with Raita or an Eggplant Gravy.




1 cup of Tamarind Water, ½ cup cooked Lentils, 1 Tomato crushed, ¼ tsp Turmeric powder, 1/8 tsp Asafoetida Powder, ½ tbsp Crushed Garlic, 1 tbsp Coriander or Cilantro Leaves, 1-2 strands of Curry leaves.


  1. Take Tamarind water and add Tomato, Salt, Turmeric powder, Asafoetida and mix them well.

  2. Add crushed garlic, coriander, curry leaves, Mississippi Masala Rasam Powder to this mixture.

  3. Put this mixture in a pan and heat it for 5-7 minutes.

  4. Add cooked Lentils and mix it well. Turn the flame/heat off once it starts boiling.

  5. Put oil to a small pan, add mustard seeds, curry leaves and allow mustard seeds to splatter.

  6. Add this tempering to the Rasam mixture.

Mutton Chukka




1 lb Mutton (Lamb or Goat), 1 tsp of Ginger Garlic Paste, 4 tbsp of Missisippi Masala Mutton Masala, 1 tsp of Turmeric Powder, ½ lemon, 1 cup of Yogurt, 1 Onion chopped, 1 Tomato chopped, 2 Green Chillies, 1 Cup Water, 1 tbsp of Cilantro Leaves, Salt to taste.


  1. Cook the mutton pieces in a cooker for 10-15 mins.

  2. Add Ginger Garlic Paste, Missisippi Masala Mutton Masala, Turmeric Powder, Salt, Yogurt and mix it well. Add cooked mutton pieces to this and allow it to marinate for 3 hours.

  3. Take a frying pan, add some oil to it. Add onion, tomato, green chillies and saute it in medium flame/heat.

  4. Add the Marinated mutton pieces and saute it.

  5. Add 1 cup of Water and cover the lid

  6. Keep it in low flame for 7-10 mins and Keep stirring in between.

  7. Add Cilantro at the end.

Fish Fry



Fish pieces of your choice (4-8), 6 tbsp of Mississippi Masala Fish Masala, ½ lemon juice, 1 tbsp of Mississippi Masala Kashmiri Chilli Powder, Salt to taste.

  1. Add Mississippi Masala Fish Masala into a bowl, add salt, ½ lemon juice, Mississippi Masala Kashmiri Chilly Powder.

  2. Add ½ cup of water and make it to a thick paste.

  3. Apply this paste on to the fish pieces and keep it marinated for 2- 4 hours.

  4. Take a pan, heat it and fry each of these pieces for 5-7 minutes in medium heat.

Mutton Korma



1 lb Mutton (Lamb or Goat), ¼ cup Yogurt, 2 tbsp Ginger Garlic Paste, ¼ tsp Turmeric Powder, 1 tbsp  Mississippi Masala Chilli Powder, 2 tbsp  Mississippi Masala Coriander Powder, 2 tbsp Mississippi Masala Mutton Masala, 2 tbsp Oil, 1 tbsp Fennel, 2 cups chopped Small Onion Shallots, 2 green chillies chopped, 2-3 cups of Water, 2 strands of Curry leaves, 1 tbsp of Coriander or Cilantro Leaves, ½ cup of Coconut Milk, Salt to taste.


  1. Keep mutton in a cooker, add turmeric, ginger garlic paste and cook it for 10-15 mins.

  2. Add oil to a pan and heat it. Add bay leaf, curry leaves and Fennel. Allow it to splatter.

  3. Add chopped Onion shallots, ginger garlic paste, green chillies and sauté it in low flame/heat.

  4. Add cooked mutton pieces to it. Let it saute for 5 mins in medium flame/heat.

  5. Now add Turmeric , Mississippi Masala Mutton Masala, Chilli Powder, Coriander Powder, Salt and saute until raw smell goes off.

  6. Add water and allow gravy to be cooked for around 20 mins.

  7. Add coconut milk and keep it in low flame/heat for 2-3 mins.

  8. Add coriander leaves at the end.

  9. Mutton Korma is ready to be served.

Chicken Gravy




2 lbs of Chicken, 2 tbsp Oil, 2 Bay leaves, 1 tsp Fennel, 1 tbsp Ginger Garlic Paste, 2 Green chillies, 1 Onion finely chopped, 1-2 strands of curry leaves, ¼ tsp Turmeric Powder, 3 tbsp Mississippi Masala Chicken Masala Powder, 1 tbsp Mississippi Masala Chilli Powder, 2 tbsp Mississippi Masala Coriander Powder, 2 cups of Water, Salt to taste.


  1. Add oil to pan and heat it. Add Bay leaves, Curry leaves and Fennel. Allow it to splatter.

  2. Add chopped onions, ginger garlic paste and sauté it.

  3. Add chicken pieces to it. Let it saute for 5 mins in medium flame or heat. Now add Turmeric , Mississippi Masala Chicken Masala, Mississippi Masala Chilli Powder, Mississippi Masala Coriander Powder, Salt and saute until raw smell goes off.

  4. Add 2 cups of water. Allow chicken to cook to become soft & tender and gravy to be boiled for around 20 mins.

  5. Chicken Gravy is ready. Tastes good with Rice, Idli, Dosa, Paratha or Chapathi.

Golden Milk



Ingredients: (Serving Two People)

2 Apples, 1 Kiwi, 1 Avocado,  5-6 Big Strawberries, 12-15 Blueberries, 7-8 Blackberries, 1 Orange, 7-8 Raspberries, 2 tbsp Oats, 2 tbsp Flax seeds,  1 cup Almond Milk or Soy Milk or Coconut Milk, 2 tbsp Chia Seeds, 1/4 tsp Mississippi Masala Golden Milk Powder.


  1. Put Chia Seeds in a cup and add water and set aside for 5-10 mins. (Chia Seeds can absorb water 12 times its weight.)

  2. Cut all the fruits into small pieces. Add them into the Blender.

  3. Add Oats, Flax Seeds and Milk and start he Blender in Smoothie mode. 

  4. Add the Mississippi Masala Golden Milk Powder after the Smoothie gets thickened.

  5. Run the Smoothie mode for 1 more minute so that Golden Milk powder gets mixed well.

  6. Now add the soaked Chia Seeds into the Smoothie, mix it well and Serve.

  7. Add any of your preferred toppings like Mint, Lemon, Almond or Cranberry bits. 

Golden Milk is good for Immunization and Weight loss and has Anti-Viral, Anti-Bacterial, Anti-Fungal,  Anti-Inflammation properties.

Cold 'N Spice




1/4 tsp Mississippi Masala Cold 'N Spice Powder. Honey or Palm Crystals if needed.


  1. Add 1 and 1/4th cup of water in a pan and allow it to boil for 2-3 mins.

  2. Add Cold 'N Spice powder to the boiling water and let it boil for 3-5 mins in medium flame/heat.

  3. Serve it warm. If needed add honey or palm crystals.

Cold 'N Spice good for Common Cold, Sneezing, Sore Throat, Cough and Body Pain. 

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