Recipes - Indian

Category: Indian
Recipe #: 001

Raita

Ingredients     
1½ cups natural (plain) yogurt
3 oz seedless green grapes
2 oz shelled walnuts
2 firm bananas
1 tsp sugar
1 tsp Spice Appeal CUMIN SEED, Whole , ground freshly
¼ tsp each Spice Appeal CUMIN SEED, Whole and Spice Appeal KASHMIRI CHILI POWDER , freshly roasted, to garnish
      
Description     
Place yogurt in a chilled bowl and add the grapes and walnuts. Slice the bananas directly into the bowl and fold in gently before the bananas turn brown.

Add the sugar and freshly ground cumin, and gently mix together. Chill and just before serving, sprinkle on the cumin seeds, and chili powder.

*Raitas are served to cool the effect of hot curries.

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Category: Indian
Recipe #: 002      

Potatoes with Indian Seeds
 
Ingredients     
4 medium sized potatoes, scrubbed or peeled
1 Tbsp ghee or olive oil
2 Tbsp Spice Appeal PANCH PHORA
      
Description     
Cut the potatoes into four or six pieces each (about the size of a small new potato) and boil with a little salt until almost cooked. Drain well and pat dry. Heat the ghee or oil in a pan and stir the Panch Phora seeds in the hot oil for 30 seconds. Add potatoes and cook on high heat, turning or tossing frequently until they are browned and well coated with seeds. 

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Category: Indian
Recipe #: 003     

Chicken Masala
 
Ingredients     
2 lbs chicken breast, boned and skinned
1 cup plain or natural yogurt
2 Tbsp Spice Appeal CHICKEN MASALA
1 chopped onion
1 chopped tomato
1 pinch of salt
juice of half a lemon
1 teaspoon of ginger
2 garlic cloves, or to taste
Spice Appeal CAYENNE PEPPER, Ground to taste
      
Description     
2 lbs chicken breast, boned and skinned 1 cup plain or natural yogurt 2 Tbsp Spice Appeal Chicken Masala 1 chopped onion 1 chopped tomato 1 pinch of salt juice of half a lemon 1 teaspoon of ginger 2 garlic cloves, or to taste Spice Appeal Cayenne Pepper to taste

Mix masala, lemon juice, garlic, ginger, and salt with the yogurt and gently heat in a saucepan. While this is simmering, lightly brown the chicken in a frying pan in a small amount of oil. Once it has browned, add the sauce, covering the chicken and then add the chopped onion and tomato. Allow to simmer for around 30 minutes and serve with rice.

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Category: Indian
Recipe #: 004

Chicken Tikka

Ingredients     

2 lbs chicken legs
butter for basting
¼ cup yogurt
1 tsp ginger paste
1 tsp garlic paste
½ tsp Spice Appeal BLACK PEPPER, Ground
½ tsp Spice Appeal CUMIN, Ground
1 tsp each Spice Appeal MACE, Ground , Spice Appeal NUTMEG, Ground , Spice Appeal CARDAMON SEED, Ground
¼ tsp Spice Appeal CHERVIL (may substitute with Cayenne Pepper)
½ tsp Spice Appeal TUMERIC, Ground
¼ Tbsp lemon juice
2 Tbsp gram flour
Salt to taste
5 Tbsp oil
      
Description     
Clean, remove skin and debone chicken. Cut each leg into 4 pieces Whisk yogurt in a large bowl, add the remaining spice ingredients and mix well. Rub the chicken pieces with this mixture. Let marinate for 3 1/2 hours. Preheat the oven to 350 degrees F. Skewer the marinated tikka at least an inch apart. Keep a tray underneath to collect the drippings. In a pre-heated oven, roast the tikka for 8-10 minutes, basting at least twice. Make sure that the chicken does not touch the sides or the bottom of the oven. Serve with rice.

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Category: Indian
Recipe #: 005      

Spiced Lentils with Spinach
 
Ingredients     
1 cup lentils
1 Tbsp olive oil
2 garlic cloves minced
½ lb spinach leaves, washed, stemmed & chopped
14 oz can of plum tomatoes
2 Tbsp tamari
2 Tbsp Spice Appeal CHANA MASALA
¼ tsp grated ginger
¼ tsp Spice Appeal CINNAMON, Ground
¼ tsp Spice Appeal NUTMEG, Ground
      
Description     
Wash lentils. Cook till tender but firm. Heat olive oil in large pot and when hot add garlic. Sauté for 1 minute. Add spinach leaves & steam until they wilt. Add lentils & rest of ingredients. Cover & simmer for 15 minutes. Serve over rice.

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Category: Indian
Recipe #: 006

Samosas

Ingredients     
1½ cups all-purpose flour
¾ tsp salt
1 Tbsp ghee, clarified butter ( or vegetable oil), plus extra for frying
6 to 8 Tbsp ice water
1 tsp Spice Appeal CORIANDER, Ground
½ cup chopped yellow onions
2 tsp fresh ginger, minced
2 tsp garlic, minced
2 hot green chile peppers, minced
1 tsp Spice Appeal GARAM MASALA
1 tsp salt
½ tsp Spice Appeal TUMERIC, Ground
½ tsp Spice Appeal CAYENNE PEPPER, Ground
2 large russet potatoes, about 1½ lbs, peeled, cut into ½" dice, and boiled until tender
½ cup frozen peas and carrots
2 Tbsp fresh cilantro leaves, chopped
2 tsp fresh lemon juice
      
Description     
To make the dough, sift the flour and salt into a medium bowl. Add 1 Tbsp of the clarified butter and rub the mixture between the palms of your hands to evenly distribute, letting the fat-coated flour to fall back into the bowl. Continue until the flour is evenly coated. Add 6 Tbsp of the water, mix and work until the dough comes together. Turn onto a lightly floured surface and knead for 4-5 minutes into a firm dough. Cover with a kitchen towel and let rest for 30 minutes.

To make the filling, in a large sauté pan, heat the remaining ¼ cup of clarified butter over medium-high heat. Add the coriander and cook, stirring for 10 seconds. Add the onions and ginger, and cook, stirring until starting to caramelize, about 5 minutes. Add the garlic, chile peppers, garam masala, salt, tumeric, and cayenne, and cook, stirring until fragrant, 30 to 45 seconds. Add the potatoes and cook stirring until the potatoes start to color and become dry, about 3 minutes. Add the peas and cook, stirring, for 1 minute. Remove from the heat and add the cilantro and lemon juice. Stir to combine, then adjust the seasoning to taste. Let sit until cool enough to handle.

On a lightly floured surface, knead the dough for 1 minute. Divide into 2 equal portions and roll each into a ½” thick rope. Cut each into 8 equal parts and roll into smooth balls. Place each ball on the floured surface and roll into a thin circle, about 6 inches in diameter. Cut each circle in half (2 semi-circles). Spoon about 2 tsp of the filling in the center of each semi-circle. Brush the edges with water and fold the dough over the filling. Press the edges together to seal. Place on a baking sheet and repeat with the remaining ingredients.

Preheat the oil in a large pot on medium-high. Add the pastries in batches and fry turning, until golden brown, about 10 minutes. Remove with a slotted spoon and drain on paper towels. Serve hot.

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Category: Indian
Recipe #: 007

Chicken Vindaloo

Ingredients     
4 Tbsp Spice Appeal VINDALOO BLEND SEASONING
½ cup oil
1 large onion, cut into rings
½ cup water
1 Tbsp grated ginger
6-8 garlic cloves, minced
1 Tbsp Spice Appeal CORIANDER, Ground
½ tsp Spice Appeal TUMERIC, Ground
2 lbs chicken breast, cut into cube-size pieces
1 cup canned tomato sauce
1 potato, cut in small cubes
      
Description     
Heat oil and fry onions. Stir frequently until dark brown. Remove and put in blender. Add ¼ cup water to onions and continue blending. Place onion mixture in a small bowl and add Vindaloo Seasoning. Blend well.

Put ginger and garlic in a blender. Add ¼ cup water, and blend until you have a smooth paste.

Heat remaining oil, add ginger/garlic paste. Stir until paste is brown. Add coriander and tumeric. Add chicken, little at a time. Add vindaloo paste, tomato sauce, and potatoes to the chicken in the pan. Stir and bring to a slight boil. Cover saucepan, reduce heat and simmer until potatoes are cooked thoroughly. Serve with rice.

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Category: Indian
Recipe #: 008

Onion Bhajias
 
Ingredients     
2 cups gram flour (besan)
½ tsp Spice Appeal KASHMIRI CHILI POWDER
1 tsp Spice Appeal TUMERIC, Ground
1 tsp baking powder
¼ tsp Spice Appeal ASAFOETIDA, Ground
salt to taste
½ tsp each: Spice Appeal NIGELLA (BLACK CARAWAY SEED) , Spice Appeal FENNEL SEED , and Spice Appeal CUMIN SEED, Whole , coarsely crushed
2 large onions, finely sliced
2 green chilies, finely chopped
2 cups fresh cilantro, chopped
cold water, to mix
vegetable oil, for deep-frying
      
Description     
In a bowl, mix together the flour, chili, tumeric, baking powder, asafoetida, and salt to taste. Pass through a sieve into a large mixing bowl.

Add the coarsely crushed seeds, onion, green chilies and fresh cilantro and toss together well. Very slowly, mix in enough cold water to make a thick batter surrounding all the ingredients.

Heat enough oil in a wok for deep-frying. Drop spoonfuls of the mixture into the hot oil and fry until they are golden brown. Leave enough space to turn the bhajias. Drain well on paper towels and serve hot.

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Category: Indian
Recipe #: 009

Rice Layered with Prawns
 
Ingredients     
2 large onions, finely sliced and deep-fried
1¼ cups natural (plain) yogurt
2 Tbsp tomato puree (paste)
4 Tbsp green masala paste
2 Tbsp lemon juice
Salt to taste
1 tsp Spice Appeal BLACK CUMIN SEED (KALA JEERA), Whole
1 piece Spice Appeal CEYLON CINNAMON, Whole
4 Spice Appeal GREEN CARDAMON POD, Whole
1 lb fresh king prawns, peeled and de-veined
2 2/3 cups small whole button mushrooms
1 1/3 cups frozen peas, thawed and drained
2¼ cups basmati rice soaked for 5 minutes in boiled water and drained
1¼ cups water
A pinch of Spice Appeal KASHMIR SAFFRON threads mixed with 6 Tbsp milk
2 Tbsp ghee
      
Description     
Mix the first 9 ingredients together in a large bowl. Fold the prawns, mushrooms and peas into the marinade and set aside in the refrigerator for about 2 hours.

Grease the base of a heavy pan and add the prawns, vegetables and any marinade juices. Cover with the drained rice and smooth the surface gently until you have an even layer.

Pour the water all over the surface of the rice. Make random holes through the rice with the handle of a wooden spoon and pour a little saffron milk into each hole.

Place a few knobs of ghee or butter on the surface and place a circular piece of foil directly on top of the rice. Cover and cook over a low heat for 45-50 minutes. Gently toss the rice, prawns and vegetables together and serve hot. 

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Category: Indian
Recipe #: 010

Fragrant Spiced Rice
 
Ingredients     
1 Tbsp ghee
1¾ cups basmati rice, washed and drained
2 cups water
salt to taste
4-6 Spice Appeal BLACK CARDAMON POD, Whole
4 Spice Appeal CLOVES, Whole
1 Spice Appeal CEYLON CINNAMON, Whole Stick
½ tsp Spice Appeal BLACK CUMIN SEED (KALA JEERA), Whole
2 Spice Appeal BAY LEAF, Whole
6-8 Spice Appeal KASHMIR SAFFRON strands
      
Description     
Heat ghee in a saucepan and sauté all spices until fragrance comes out. Add drained rice and sauté thoroughly for about 2-3 minutes.

Add the water and salt and bring to a boil. Reduce the heat to low, cover and cook gently for 15-20 minutes.

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Category: Indian
Recipe #: 011

Masala Mashed Potatoes
 
Ingredients     
3 medium potatoes
1 Tbsp mixed fresh mint and fresh coriander, chopped
1 tsp Spice Appeal MANGO POWDER (AMCHUR )
1 tsp salt
1 tsp Spice Appeal TELLICHERRY BLACK PEPPERCORNS , crushed
1 fresh red chili, chopped
1 fresh green chili, chopped
4 Tbsp Margarine
      
Description     

Boil the potatoes until soft enough to be mashed.

In a small bowl, blend together the remaining ingredients. Stir the mixture into the mashed potatoes and mix together thoroughly with a fork. Serve warm.

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Category: Indian
Recipe #: 012

Batli Prawns and Vegetables in Thick Sauce

Ingredients     
3 Tbsp corn oil
1 tsp mixed Spice Appeal FENUGREEK SEED, Whole , Spice Appeal NIGELLA (BLACK CARAWAY SEED) , and Spice Appeal BROWN MUSTARD, Whole
2 Spice Appeal CURRY LEAVES, Whole
½ medium cauliflower, cut into small florets
8 baby carrots, halved lengthwise
6 new potatoes, thickly sliced
½ cup frozen peas
2 medium onions, thinly sliced
2 Tbsp tomato puree (paste)
1½ tsp Spice Appeal KASHMIRI CHILI POWDER
1 tsp Spice Appeal CORIANDER, Ground
1 tsp garlic pulp
1 tsp ginger pulp
1 tsp salt
2 Tbsp lemon juice
1 lb cooked prawns (shrimp)
2 Tbsp fresh cilantro, chopped
1 fresh red chili, seeded and sliced
½ cup light cream
      
Description     
Heat the oil in a deep frying skillet. Lower the heat slightly and add the fenugreek, Nigella, mustard seeds, and curry leaves. Turn up the heat and add the cauliflower, carrots, potatoes, and peas. Stir-fry quickly until browned, then remove from the pan with a slotted spoon and drain on paper towels.

Add the onions to the oil left in the pan and fry over medium heat until golden brown. While the onions are cooking, mix together the tomato puree, chili powder, ground coriander, ginger, garlic, salt, and lemon juice and pour paste onto the onions. Add the prawns and stir-fry over a low heat for about 5 minutes or until they are heated through. Add the fried vegetables to the pan and mix together well. Add the fresh cilantro and red chili, and pour over the cream. Bring to a boil and serve immediately.

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Category: Indian
Recipe #: 013    

Prawns in Herb Sauce

Ingredients     
2 garlic cloves
1 piece fresh ginger
2 Tbsp Spice Appeal LEEKS, Whole
3 fresh green chilies
4 Tbsp mustard oil, or vegetable oil
1 Tbsp Spice Appeal CORIANDER, Ground
½ tsp Spice Appeal FENNEL SEED
1 Tbsp Spice Appeal YELLOW MUSTARD, Whole , crushed
¾ cup thick coconut milk
1½ lbs fresh king prawns, peeled and deveined
Salt, to taste
2 cups fresh cilantro, chopped
      
Description     
In a food processor, grind the garlic, ginger, leeks, and chilies to a coarse paste. Add a little vegetable oil if the mixture is too dry, and process again.

In a frying pan, heat the mustard or vegetable oil with the paste until it is well blended. Add the ground coriander, fennel seeds, mustard and coconut milk to the pan. Gently bring to a boil, then simmer, uncovered for about 5 minutes.

Add the prawns and cook until they turn a bright orange/pink color. Season with salt, and fold in fresh coriander. Serve hot.

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Category: Indian
Recipe #: 014

Hot Dry Meat Curry
 
Ingredients     
2 Tbsp vegetable oil
1 large onion, finely sliced
1 piece fresh ginger, crushed
3 cloves garlic, crushed
6-8 Spice Appeal CURRY LEAVES, Whole
3 Tbsp Spice Appeal MADRAS CURRY (HOT CURRY)
3 tsp Spice Appeal KASHMIRI CHILI POWDER
1 tsp Spice Appeal CHINESE FIVE-SPICE
1 tsp Spice Appeal TUMERIC, Ground
Salt, to taste
2 lb lean beef, or, or lamb, cubed
¾ cup thick coconut milk
chopped tomato and cilantro to garnish
      
Description     
Heat the oil in a large saucepan and fry the sliced onion, ginger, garlic, and curry leaves until the onion is soft, stirring occasionally. Stir in the curry, chili, five-spice powder, tumeric, and salt and cook for a few moments, stirring frequently.

Add the meat and stir well over a medium heat to seal and evenly brown the meat pieces. Keep stirring until the oil separates. Cover and cook for about 20 minutes.

Add the coconut milk, mix well and simmer until the meat is cooked. Towards the end of cooking, uncover the pan to reduce the excess liquid. Garnish and serve hot.

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Category: Indian
Recipe #: 015

Chicken and Tomato Balti

Ingredients     
4 Tbsp corn oil
6 Spice Appeal CURRY LEAVES, Whole
½ tsp Spice Appeal BROWN MUSTARD, Whole
8 medium tomatoes, sliced
1 tsp Spice Appeal CORIANDER, Ground
1 tsp Spice Appeal KASHMIRI CHILI POWDER
1 tsp salt
1 tsp Spice Appeal CUMIN, Ground
1 tsp garlic pulp
4⅔ cups chicken, skinned, boned and cubed
⅔ cup water
1 Tbsp Spice Appeal WHITE SESAME SEED , roasted
1 Tbsp fresh cilantro, chopped
      
Description     
Heat the oil in a deep frying pan. Add the curry leaves and mustard seeds and stir well. Lower the heat slightly and add the tomatoes. While the tomatoes are gently cooking, mix together the ground coriander, chili powder, salt, ground cumin, and garlic in a bowl. Tip the spices onto the tomatoes.

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Category: Indian
Recipe #: 016

Balti Chicken with Lentils
 
Ingredients     
½ cup chana dhal (split yellow lentils)
4 Tbsp corn oil
3 Tbsp Spice Appeal LEEKS, Whole
6 large Spice Appeal WHOLE RED CHILI (S4's)
4 Spice Appeal CURRY LEAVES, Whole
1 tsp Spice Appeal BROWN MUSTARD, Whole
2 tsp Spice Appeal MANGO POWDER (AMCHUR )
2 medium tomatoes, chopped
½ tsp Spice Appeal KASHMIRI CHILI POWDER
1 tsp Spice Appeal CORIANDER, Ground
1 tsp salt
3¼ cups chicken, skinned, boned and cubed
1 Tbsp fresh cilantro, chopped
      
Description     
Wash the lentils carefully and remove any stones. Put the lentils into a saucepan with enough water to cover, and boil for about 10 minutes until they are soft but not mushy. Drain and set aside in a bowl.

Heat the oil in a medium frying pan. Lower the heat slightly and throw in the leeks, dried red chilies, curry leaves and mustard seeds. Stir-fry gently for a few minutes. Add the mango powder, tomatoes, chili powder, ground coriander, salt and chicken, and stir-fry for 7-10 minutes.

Mix in the cooked lentils and fry for an additional 2 minutes, or until you are sure that the chicken is cooked right through. Garnish with fresh coriander.

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Category: Indian
Recipe #: 017      

Tandoori Chicken
 
Ingredients     
4 Chicken quarters, skinned, rinsed and dried
¾ cup natural (plain) low-fat yogurt
1 tsp ginger pulp
1 tsp garlic pulp
2 Tbsp Spice Appeal TANDOORI SEASONING
1 Tbsp lemon juice
¼ tsp salt
few drops of red food coloring
2 Tbsp corn oil
      
Description     
Make 2 slits into the flesh of each piece of chicken, and place in a dish and set aside.

Mix together the yogurt, ginger, garlic, Tandoori Seasoning, lemon juice, salt, red coloring, and oil, until well blended. Marinade the chicken pieces in the mixture covered in the refrigerator for 3 hours.

Preheat the oven to 475ºF. Transfer the chicken pieces to an ovenproof dish and bake, uncovered for 20-25 minutes or until the chicken is cooked right through and browned on top. 

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Category: Indian
Recipe #: 018

Tandoori Kebabs
 
Ingredients     
2 cups plain nonfat yogurt
1 red bell pepper (10 oz)
1 red onion (6oz)
1 lb peeled, cored fresh pineapple
1 lb boned, skinned chicken breast, paneer cheese, or nigari tofu
1 Tbsp Spice Appeal Tandoori Seasoning
      
Description     
Line a colander with a double layer of cheesecloth or flour layers of paper towels; set colander in a sink or over a large bowl. Empty yogurt into lined colander and let drain about 30 mintues.

Meanwhile, rinse, stem, and seed bell pepper; cut into 1-inch squares. Peel onion and cut into 1-inch chunks, separating layers. Cut pineapple into 1-inch chunks.If using chicken, rinse and pat dry. Cut chicken,cheese, or tofu into 1-inch chunks.

In a large bowl, mix drained yogurt with tandoori seasoning.If using chicken, scoop out ½ cup yogurt mixture and combine with chicken in a small bowl. Gently mix bell pepper, onion, pineapple, and cheese or tofu, if using, into yogurt mixture in large bowl.Cover and chill at least 30 minutes or up to 2 hours.Thread vegetables, pineapple, and chicken, cheese, or tofu onto metal or soaked wooden skewers, alternating items.

Lay kebabs on an oiled grill over a solid bed of hot coals or high heat on a gas grill; close lid on gas grill. Cook, turning once, until vegetables are browned on both sides and chicken is no longer pink in the center, 8 to 10 minutes.Transfer to a platter.Serve hot or warm.

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Category: Indian
Recipe #: 019

Papaya-Kiwi Chat with Pistachios
 
Ingredients     
2½ cups diced (¾ inch) peeled firm-ripe papaya (about 14 oz.)
2½ cups diced (¾ inch) peeled firm-ripe kiwi (about 16oz.)
½ cup finely chopped red onion
2 fresh red or green jalapeno chiles, rinsed, stemmed,and thinly slivered or minced
3 Tbsp finely chopped fresh mint leaves
½ cup orange juice
¼ cup fresh lime juice
⅓ cup shelled roasted, salted pistachios
1 tsp Spice Appeal Chat Masala
Salt (optional)
      
Description     
In a wide serving bowl, mix papaya, kiwi, onion, chilies, and mint.

Gently stir in orange juice, lime juice, and nuts. Sprinkle with chat Masala.

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Category: Indian
Recipe #: 020    

Spiced Yogurt
 
Ingredients     
2 cups plain yogurt
½ tsp Spice Appeal FENNEL SEED
salt, to taste
½ tsp sugar
4 tsp vegetable oil
1 Spice Appeal WHOLE RED CHILI (S4's)
¼ tsp Spice Appeal BROWN MUSTARD, Whole
¼ tsp Spice Appeal CUMIN SEED, Whole
4-5 Spice Appeal CURRY LEAVES, Whole
1/2 tsp each of Spice Appeal ASAFOETIDA, Ground and Spice Appeal TUMERIC, Ground
      
Description     
Mix together the yogurt, fennel, salt, and sugar, and chill until you are ready to serve.

Heat the oil in a frying pan and fry the chili, mustard and cumin seeds, curry leaves, asafetida, and turmeric. When the chili turns dark, pour the oil and spices over the yogurt. Fold the yogurt together with the spices at the table before serving.

*Goes well with hot curry dishes.

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Category: Indian
Recipe #: 021

Chana Masala
 
Ingredients     

2 Tbsp vegetable oil
1 medium onion, chopped
1 large clove of garlic, minced
3 Tbsp Spice Appeal CHANA MASALA
1 Tbsp tomato paste
15 oz can of chick peas drained, reserving 3 T liquid
1/2 Tbsp lemon juice
1/2 tsp salt
Spice Appeal BLACK PEPPER, Ground
Spice Appeal CRUSHED RED CHILI PEPPER , optional to taste 1 Tbsp butter
      
Description     
Heat oil on medium high heat. Fry onions until slightly browned. Reduce heat to medium. Add garlic, masala, and tomato paste. Stir and simmer about 2 minutes. Add chick peas, liquid, lemon juice, salt,and black pepper. Simmer 5-6 minutes, stirring occasionally. Add red pepper to taste. Add butter, stirring through to melt it. Stir and simmer for 5 minutes more or until peas are softened and dish is hot. Serve over rice.

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Category: Indian
Recipe #: 022

Pork/Chicken Vindaloo
 
Ingredients     
1" piece fresh ginger, peeled and chopped
2 garlic cloves, chopped
4 Tbsp Spice Appeal VINDALOO BLEND SEASONING
2 Tbsp wine vinegar
2 lb pork fillet (or chicken breasts/thighs may be substituted)
4 Spice Appeal CURRY LEAVES, Whole
3 Tbsp vegetable oil
1 tsp Spice Appeal BROWN MUSTARD, Whole 5 fl oz water
      
Description     
Blend garlic, ginger, Vindaloo Seasoning, and vinegar together to form a smooth liquid paste. Add more vinegar if necessary.

Put the pork or chicken in a large bowl and pour over the spice paste. Cover and set aside to marinate for 1 hour. Lay the curry leaves, if you are using them, on top. Re-cover and put the bowl into the refrigerator for 24 hours, turning the meat two or three times during the period.

Two hours before cooking time remove the bowl from the fridge and set aside.

Heat the oil in a large saucepan. Add the mustard seeds and cover the pan. Fry the seeds until they pop then add the pork, marinade and water and bring to the boil, stirring constantly. Reduce the heat to low, cover the pan and simmer for 30 minutes. Uncover and simmer for a further 30 minutes or until the pork is cooked through and tender.

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Category: Indian
Recipe #: 023

Shrimp Masala

Ingredients     
2/3 cup packed coriander leaves
1/3 cup packed mint leaves
2 Tbsp water
2 tsp sesame oil
2 cloves garlic
1 Tbsp chopped fresh ginger
2 Tbsp white vinegar
2 Tbsp Spice Appeal FISH MASALA
½ tsp salt
3 lbs shrimp
2 Tbsp vegetable oil
1 large onion, sliced
      
Description     
Throw in the Masala Paste ingredients into a blender and whirl until pureed. Shell and devein shrimp. Leave tails on.

Heat oil in large pan, throw in onion and stir until lightly browned with medium heat. Add all of the Masala Paste and just cook until aroma starts to come out.

Throw in the shrimp and cook for about 5 minutes or until shrimp are tender.

**Shrimp may be substituted with a white fish like cod or sole.

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Category: Indian
Recipe #: 024

Madras Curry Satay

Ingredients     
12 large Tiger shrimp (U-10), peeled, deveinened, butterflied
4 skewers
2 Tbsp Spice Appeal MADRAS CURRY (HOT CURRY)
4 Tbsp Coconut milk
1 medium zucchini cut into ½ inch cubes
Salt and pepper to taste
      
Description     
Mix curry powder and coconut milk together in a large bowl, and add the shrimp and toss until completely covered. Let marinade for a minimum of 2 hours. Put three shrimp and the zucchini on each skewer (alternating shrimp and zucchini). Grill the satays for about 6-8 minutes, until cooked through. Season to taste with the salt and pepper. Serve with hot white rice.

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Category: Indian
Recipe #: 025    

Chicken Tikka
 
Ingredients     
2 lbs boneless chicken breasts
2 Tbsp lemon juice
1 tsp Spice Appeal KASHMIRI CHILI POWDER
a few drops red food color
1 cup plain yogurt
2 Tbsp garlic paste
2 Tbsp ginger paste
1 tsp Spice Appeal GARAM MASALA
½ tsp Spice Appeal CUMIN, Ground
Butter for basting
Salt to taste
Pinch of Spice Appeal CHAT MASALA
      
Description     
Cut chicken into small cubes, wash nicely and apply lemon juice and salt to it and set it aside.

Whisk yogurt in a bowl, and add remaining ingredients except butter. Mix well and add chicken pieces to mixture and marinade for about 3 to 4 hours in the refrigerator.

Put the chicken on to skewers and cook in moderately tandoor (or grill) for about 6 to 8 minutes. Baste chicken pieces with butter and again put into tandoor and cook until done.

Remove, and serve hot, sprinkled with Spice Appeal Chat Masala.

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Category: Indian
Recipe #: 026

Malabar Shrimp in Coconut Sauce

Ingredients     
2 Tbsp vegetable oil
1 tsp Spice Appeal CORIANDER, Ground
¼ tsp or more of Spice Appeal KASHMIRI CHILI POWDER
¼ tsp Spice Appeal YELLOW MUSTARD, Ground
¼ tsp Spice Appeal TUMERIC, Ground
2 Tbsp fresh ginger, julienned
1 tsp garlic, thinly sliced
2 Spice Appeal BAY LEAF, Whole
1 cup scallions, cut into 2-inch pieces
1 lb of large shrimps, peeled and de-veined
½ cup coconut milk
Juice of ½ of lime
Salt and pepper to taste
Cilantro sprigs for garnish
      
Description     
Heat the oil in a sauté pan over medium-high heat until hot. Add coriander, Kashmiri chili pepper, mustard, tumeric, ginger, garlic, green chilies, bay leaves, and scallions, in this order. Sauté stirring for 3 minutes or until the scallions are wilted. Add the shrimp and stir-fry until they loose the pink color. Stir in the coconut milk and cook until the sauce is heated through; turn off heat. Season with lemon juice, salt and pepper, and serve. Serve garnished with cilantro.

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Category: Indian
Recipe #: 027     

Mango Chutney

Ingredients     
4 Tbsp malt vinegar
½ tsp Spice Appeal CRUSHED RED CHILI PEPPER
6 Spice Appeal CLOVES, Whole
6 Spice Appeal TELLICHERRY BLACK PEPPERCORNS
1 tsp Spice Appeal CUMIN SEED, Whole , roasted
½ tsp Spice Appeal NIGELLA (BLACK CARAWAY SEED)
salt to taste
¾ cup sugar
1 lb green (unripe) mangos, peeled and cubed
1 piece fresh ginger, finely sliced
2 cloves garlic, crushed
1 Spice Appeal ORANGE PEEL, Whole
      
Description     
In a saucepan, heat the vinegar with the chilies, cloves, peppercorns, cumin, and Nigella seeds, salt and sugar. Simmer until the flavors of the spices infuse into the vinegar-about 15 minutes on low heat

Add the mango, ginger, garlic, and peel. Simmer until the mango is mushy and most of the vinegar has evaporated. When cool, pour into a glass jar. Leave for a few days before serving.

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Category: Indian
Recipe #: 028

Saffron and Cardamom Flavored Rice

Ingredients     
2¼ cups basmati rice
3 cups water
3 Spice Appeal GREEN CARDAMON POD, Whole
2 Spice Appeal CLOVES, Whole
1 tsp salt
½ tsp Spice Appeal KASHMIR SAFFRON
3 Tbsp low fat milk (2%)
      
Description     
Wash the rice well and place it in a medium saucepan with the water. Toss all the whole spices into the saucepan along with the salt. Bring to a boil, cover and simmer for about 10 minutes.

Meanwhile, place the saffron and milk in a small pan and warm.

Now return to the rice to see if it is fully cooked. Use a slotted spoon to lift out a few grains and press the rice between your index finger and thumb. It should feel soft on the outside but still a little hard in the middle. Remove the pan from the heat and carefully drain the rice through a sieve.

Transfer the rice back into the pan and pour the saffron and milk over the top of the rice.

Cover with a tight-fitting lid and place the pan back on a medium heat for 7-10 minutes. After cooking, remove the pan from the heat and leave the rice to stand for a further 5 minutes before serving.

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Category: Indian
Recipe #: 029

Spicy Batli Potatoes

 
Ingredients     
3 Tbsp ghee
½ tsp Spice Appeal CUMIN SEED, Whole
3 Spice Appeal CURRY LEAVES, Whole
1 tsp Spice Appeal CRUSHED RED CHILI PEPPER
½ tsp Spice Appeal BROWN MUSTARD, Whole
½ tsp Spice Appeal FENUGREEK SEED, Whole
½ tsp Spice Appeal FENNEL SEED
3 garlic cloves
½ tsp shredded ginger
2 medium onions, sliced
6 new potatoes, cut into ¼" slices
1 Tbsp chopped fresh cilantro
1 fresh red chili, seeded and sliced
1 fresh green chili, seeded and sliced
      
Description     
Heat ghee in a deep, round skillet. Lower the heat slightly and add the cumin seeds, curry leaves, dried red chilies, mustard seeds, fenugreek seeds, fennel seeds, garlic cloves and ginger. Fry for about 1 minute, then add the onions and fry for 5 minutes or until the onions are golden brown.

Add the potatoes, fresh coriander, and fresh red and green chilies and mix well. Cover the pan tightly with a lid. Cook over a very low heat for about 7-10 minutes until the potatoes are tender.

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Category: Indian
Recipe #: 030    

Bombay Potatoes
 
Ingredients     
1 lb new potatoes
salt, to taste
1 tsp Spice Appeal TUMERIC, Ground
4 Tbsp Vegetable oil
2 Spice Appeal WHOLE RED CHILI (S4's)
6-8 Spice Appeal CURRY LEAVES, Whole
2 onions, finely chopped
2 fresh green chilies, finely chopped
2 cups fresh cilantro, coarsely chopped
¼ tsp Spice Appeal ASAFOETIDA, Ground
½ tsp each, Spice Appeal CUMIN SEED, Whole , Spice Appeal BROWN MUSTARD, Whole , Spice Appeal FENNEL SEED , and Spice Appeal NIGELLA (BLACK CARAWAY SEED)
lemon juice, to taste
      
Description     
Scrub the potatoes under cold water and cut them into small pieces. Boil the potatoes in water with a little salt and ½ tsp of the tumeric for 10-15 minutes, or until tender. Drain the potatoes well, then mash and put aside.

Heat the oil in a frying pan and fry the dried chilies and curry leaves until the chilies are nearly burnt. Add the onions, green chilies, fresh coriander, remaining tumeric and spice seeds and cook until the onions are soft.

Fold in the potatoes and add a few drops of water. Cook over a low heat for about 10 minutes, stirring well to ensure the spices are evenly mixed. Add lemon juice to taste, and serve.

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Category: Indian
Recipe #: 031

Broiled Fragrant Fish
 
Ingredients     
4 medium fillets, such as sole or flounder
1 tsp garlic pulp
1 tsp Spice Appeal GARAM MASALA
1 tsp Spice Appeal KASHMIRI CHILI POWDER
¼ tsp Spice Appeal TUMERIC, Ground
½ tsp salt
1 Tbsp fresh cilantro, chopped
1 Tbsp vegetable oil
2 Tbsp lemon juice
      
Description     
Line a flameproof dish or tray with foil. Rinse and pat dry the fish fillets and put them on the foil-lined dish or tray.

In a small bowl, mix together the garlic, garam masala, chili powder, tumeric, salt, fresh cilantro, oil, and lemon juice.

Using a pastry brush, baste the fish fillets evenly all over with the spice and lemon juice mixture. Broil for about 10 minutes, basting occasionally, until they are cooked right through.

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Category: Indian
Recipe #: 032

Koftas (Spicy Kebabs)
 
Ingredients     
1 lb lean ground beef
2 Tbsp ginger pulp
2 Tbsp garlic pulp
4 fresh green chilies, finely chopped
1 small onion, finely chopped
1 egg
½ tsp Spice Appeal TUMERIC, Ground
1 tsp Spice Appeal GARAM MASALA
2 cups fresh cilantro, chopped
4-6 fresh mint leaves, chopped
6 oz raw potatoes
Salt, to taste
Vegetable oil, for deep-frying

      
Description     
Place the first 10 ingredients in a large bowl. Grate the potato into the bowl, season with salt. Knead together to blend well and form a soft dough. Shape the mixture into portions the size of golf balls. Set aside on a plate and let the Koftas sit for 25 minutes.

In a frying pan, heat the oil on medium-high and fry the Koftas in small batches until they are golden brown in color. Drain on paper towels.

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Category: Indian
Recipe #: 033    

Balti Chicken Pasanda
 
Ingredients     
4 Tbsp Greek-style yogurt
½ tsp Spice Appeal BLACK CUMIN SEED (KALA JEERA), Whole
4 Spice Appeal BLACK CARDAMON POD, Whole
6 Spice Appeal TELLICHERRY BLACK PEPPERCORNS
2 tsp Spice Appeal GARAM MASALA
1 Spice Appeal CEYLON CINNAMON, Whole
1 Tbsp ground almonds
1 tsp garlic pulp
1 tsp ginger pulp
1 tsp Spice Appeal KASHMIRI CHILI POWDER
1 tsp salt
4⅔ cups chicken, skinned, boned and cubed
5 Tbsp corn oil
2 medium onions, diced
3 fresh green chilies, chopped
2 Tbsp fresh cilantro, chopped
½ cup cream
      
Description     
Mix the yogurt, cumin seeds, cardamom, peppercorns, garam masala, cinnamon stick, ground almonds, garlic, ginger, chili powder, and salt in a medium mixing bowl. Add the chicken pieces and leave to marinate for about 2 hours.

Heat the oil in a large frying pan. Throw in onions and fry for 2-3 minutes. Pour in the chicken mixture and stir until well blended with the onions. Cook over a medium heat for 12-15 minutes or until the sauce thickens and the chicken is cooked through.

Add the green chilies and fresh coriander, and pour in the cream. Bring to a boil and serve. 

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Category: Indian
Recipe #: 034

Balti Baby Chicken in Tamarind Sauce
 
Ingredients     
4 Tbsp tomato ketchup
1 Tbsp tamarind paste
4 Tbsp water
1½ Spice Appeal KASHMIRI CHILI POWDER
1½ tsp salt
1 Tbsp sugar
1½ tsp ginger pulp
1½ tsp garlic pulp
2 Tbsp desiccated (shredded) coconut
2 Tbsp Spice Appeal WHITE SESAME SEED
1 tsp Spice Appeal POPPYSEED (BLACK)
1 tsp Spice Appeal CUMIN, Ground
1½ tsp Spice Appeal CUMIN, Ground
2 lbs baby chickens, skinned and cut into 6-8 pieces
5 Tbsp corn oil
8 Tbsp Spice Appeal CURRY LEAVES, Whole
½ tsp Spice Appeal NIGELLA (BLACK CARAWAY SEED)
3 large Spice Appeal WHOLE RED CHILI (S4's)
½ tsp Spice Appeal FENUGREEK SEED, Whole
10-12 cherry tomatoes
3 Tbsp fresh cilantro, chopped
2 fresh green chilies, chopped
      
Description     
Put the tomato ketchup, tamarind paste and water into a large mixing bowl and use a fork to blend everything together. Add the chili powder, salt, sugar, ginger, garlic, coconut, sesame and poppy seeds, ground cumin and ground coriander to the mixture. Add the chicken pieces and stir until they are well coated with the spice mixture. Set aside.

Heat the oil in a deep frying pan. Add the curry leaves, Nigella, dried red chilies, and fenugreek seeds and fry for about 1 minute. Lower the heat to medium and add the chicken pieces, along with their sauce, 2 or 3 pieces at a time, mixing as you go. When all the pieces are in the pan, stir them around well using a slotted spoon.

Simmer gently for about 12-15 minutes, or until the chicken is thoroughly cooked.

Finally, add the tomatoes, fresh cilantro, and green chilies.

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Category: Indian
Recipe #: 035

Chicken Curry
 
Ingredients     
4 Tbsp vegetable oil
4 Spice Appeal CLOVES, Whole
4-6 Spice Appeal GREEN CARDAMON POD, Whole
1 Spice Appeal CEYLON CINNAMON, Whole
3 Spice Appeal STAR ANISE, Whole
6-8 Spice Appeal CURRY LEAVES, Whole
1 large onion, finely chopped
1 piece fresh ginger, crushed
4 cloves garlic, crushed
4 Tbsp mild curry paste
1 tsp Spice Appeal TUMERIC, Ground
1 tsp Spice Appeal CHINESE FIVE-SPICE
3 lbs chicken, skinned and jointed
14 oz canned tomatoes, chopped
4 oz creamed coconut
½ tsp sugar
salt, to taste
2 cups fresh cilantro
      
Description     
Heat the oil in a pan and fry the cloves, cardamoms, cinnamon stick, star anise and curry leaves until the cloves swell and the curry leaves are slightly burnt.

Add the onion, ginger, and garlic and fry until the onion turns brown. Add the curry paste, tumeric and five-spice powder and fry until the oil separates. Add the chicken pieces and mix well. When all the pieces are evenly sealed, cover and cook until the meat is nearly done.

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Category: Indian
Recipe #: 036    

Cardamom Pudding with Mango
 
Ingredients     
6 Spice Appeal Green Cardamom Pods
4¼ cups whole milk
½ cup sugar
⅓ cup cornstarch
½ tsp Spice Appeal Cardamom, Ground
About 2 lbs ripe mangos
Fresh mint leaves
      
Description     
Crack cardamom pods by gently pressing with a rolling pin. Combine with 4 cups milk in a 3- to 4-quart pan; stir occasionally over medium-high heat until milk is boiling, 9 to 15 minutes.

Meanwhile, in a small bowl, mix ¼ cup sugar, the cornstarch, and the ground cardamom. Stir in remaining ¼ cup milk. When milk in pan is boiling, remove from heat and gradually whisk in cornstarch mixture. Return to medium-low heat and stir just until mixture comes to a boil, 3 to 7 minutes. Pour through a fine strainer set over a bowl; discard residue. Ladle pudding into 6 to 8 small bowls or ramekins. Let cool about 10 minutes, then cover and chill until cold and set, at least 1½ hours.

Pit and peel mango. Cut flesh into about 1-inch chunks. In a food processor or blender, combine 2 cups mango, and remaining ¼ cup sugar; whirl just until mango is coarsely pureed. Cover and chill.

Just before serving, spoon all of the mango mixture evenly over puddings.Garnish with mint leaves.

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Category: Indian
Recipe #: 037

Mango Lassi
 
Ingredients     
5 Spice Appeal Green Cardamom Pods
1 can (30oz) mango pulp or 4 cups mashed fresh ripe mango, chilled
1½ cups plain nonfat yogurt or low-fat buttermilk
12 ice cubes
About ¼ cup sugar
      
Description     
Crush cardamom pods with the flat bottom or a glass or a mortar and pestle; discard hulls. In a blender, whirl seeds until finely ground.

Add half the mango pulp, yogurt, and ice cubes to blender, along with 2 Tbsp sugar and ⅓ cup water (plus more sugar to taste and water to thin, if desired); pour into the pitcher and stir to blend.Serve at once.

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Category: Indian
Recipe #: 038

Spicy Potatoes

Ingredients     
2 lbs thin-skinned potatoes
¼ cup minced garlic
2 Tbsp vegetable oil
1 cup ketchup
1 Tbsp pav-bhaji Masala (1 tsp Spice Appeal Coriander, Ground , ¾ tsp Spice Appeal Cumin, Ground , ½ tsp Spice Appeal Cayenne Pepper , and ¼ tsp Spice Appeal Cardamom, Ground, Spice Appeal Black Pepper, Ground )
A pinch of Spice Appeal Kashmiri Chili Pepper
Chopped fresh cilantro
8 chapatis or whole-wheat tortillas (7-inches)
      
Description     
Peel potatoes and cut into ¾-inch chunks. In a 3- to 4-quart pan over high heat, bring 1 quart water and the potatoes to a boil. Reduce heat, cover, and simmer until potatoes are almost tender when pierced, 7 to 10 minutes. Drain and return to pan.

Meanwhile, in a 6- to 8-inch frying pan over medium heat, stir garlic in oil until it begins to turn golden, about 2 minutes. Add ketchup, pav-bhaji Masala, and salt and chili powder to taste. Add the seasoned ketchup to potatoes and mix to coat. Cover and let stand about 1½ hours.

Pour potatoes into a 10-by 15-inch non-stick baking pan. Bake in a 375° regular or convection oven, stirring occasionally, until potatoes are tender when pierced, 10 to 15 minutes. Scrape into a bowl and sprinkle with cilantro. Serve with chapattis.

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