Sifar Garam Masala - For the gravy chop onions, saute in ghee/oil, vegetable, lentils, pulses add garlic, ginger, turmeric, tomatoes green chillies (Opt.). Coriander Leaves, Fenugreek Leaves (Opt.). Dry preparations can be made with just the Sifar Garam Masala, red chillies and turmeric. Serve with rice or bread.

Khichdi ka Masala - Khichdi: Add one teaspoon per serving while cooking Khichdi (mix of lentils & rice ) for a complete meal. Can add garlic, ginger, onion, tomato, carrots, peas add a spoonful of hot clarified butter(Ghee) and salt as required. This spice blend can be used for all Maharashtrian dishes like masala rice lentil amti, misal, usal, black peas also vegetables like okra, potatoes, aubergine, cluster beans, cauliflower.

Masale Bhath: Heat Ghee add rai, jeera, hing, curry leaves, green chillies, cashew nuts, peanuts sauté add vegetables like aubergine, ivy gourd, potatoes, carrots, beans, sliced onion sauté add red chillies, turmeric, salt, Khichdi Masala. Add soaked rice mix well add yoghurt mixed with ghee in this mix sauté, add water and let rice cook. Garnish with grated coconut and coriander leaves.

Amti : Boil soaked yellow lentil, once boiled add kokum, grated coconut, any vegetables like okra, potatoes, cluster beans, add jaggery. For the tempering, heat ghee add rai, jeera, hing, mustard, Khichdi Masala, curry leaves, green chillies. Add to the boiled lentil garnish with coriander leaves.