This very aromatic curry blend is based on the rich Maharajah style of cooking. After great hunts, the meats would be simmered in onion and garlic juices and special spices. This spice blend is perfect for adding a bit of both spice and flavor to your meat dishes. Whether it's prime rib, chicken or lamb this spice blend is great for any hearty meat. Can be used as an all purpose spice blend. You can start enjoying healthy Indian cuisine today from your own pantry! Our Organic Meat Curry Masala Spice Blend
This is by far the most popular dish in Indian restaurants. Its origins are in Delhi and Punjabi Dhabas where the left over tandoori chicken pieces are added to a creamy tomato butter curry and served the next day. It is so tasty that it actually has become a dish in its own right and is now enjoyed all over the world. You can start enjoying healthy Indian cuisine today from your own pantry! Our Tikka spice blend is a healthy alternative to Indian restaurant favorites. Use this blend to season chicken, fish
Vegetarian Mock Chicken. Vegetarian mockchicken meat is a healthy alternative to real meat. Serve it with rice or stir-fry it with rice vermicelli for a delicious meal. Mock chicken can be served withcongee. It can also be cooked as a stew with other canned vegetarian ingredients.
Tom Yum Soup RecipeMAKES 2 SERVINGbr /3 cups chicken stock or broth br /1 tablespoon tom yum pastebr /2 fresh kaffir lime leaves, finely chopped br /1 stalk lemon grass, tender inner part only, roughly chopped br /Juice of half a lime br /2 tablespoons fish saucebr /1 small red Thai chile, finely chopped br /1/2 teaspoon sugar br /2 ounces enoki mushrooms, trimmed, or 1 cup button mushrooms, sliced br /8 ounces raw shrimp, peeled br /2 scallions, cut into short lengths and then into strips br /2 tablespoons
Turmeric is a member of the ginger family. It is bright yellow in color, which can make a dish stand out and come alive. The roots are quite pungent. Our ground turmeric is an essential ingredient in curry powder. It also has many medicinal properties, and has been used in India for centuries.Just a pinch of turmeric is necessary, as too much of it can make the dish become extremely bitter in taste. Turmeric has been used for centuries in Indi for its medicinal andhealthful qualities.
align="justify"font face = "arial ,helvetica ,sans -serif " size="2"Channa masala is one of the most popular dish in an Indian restaurant and now it is easy to make this dish at home. Its special blend is ideal for garbanzo beans. It also may be used in hearty bean stews. Channa masala is also called chole which with its warm taste and tart flavor curries favor with who ever tastes the dish.�This blend is also good for curry blends and may be used to flavor vegetables along with some plain yogurt.�
This sauce is tangy with a hint of natural sweetness. The pomegranate glaze is an intense, full flavoured reduction of the wonderful fruit juice ingredient, with the texture of demi-glace. It adds a a tart distinctive taste and rich color to soups, meals, salads. br /- the Persians add this to their stews for tart flavor and wonderful rich colorbr /- Mix it with olive oil to make a dressing for salads. br /- Brush it on grilled meat, turkey, chicken, poultry and seafood. br /- Use it to glaze roasts and
Roganjosh is the signature dish of Kashmir, India. It is a Persian and Indian culinary marriage. Rogan is 'ghee' in Farsi and josh is 'heat' and in this case it refers to the warm spices used. Ajika Organic Roganjosh Masala is a fantastic blend of very fragrant spices. Create a velvety, smooth curry by browning both the lamb and the onions in ghee. This also makes the lamb tender and rich. For added luxury, add extra saffron on top of our Roganjosh spices. The yogurt base to the curry balances the warming
Sabzi polo is an Iranian (Persian) dish of rice and chopped herbs; it is usually served with fish. In Persian, sabz means green, and sabzi can refer to herbs or vegetables. Polo is a style of cooked rice, known in English as pilaf. The herbs used in sabzi polo vary, but typically include coriander, dill, chives or scallions, fenugreek, and parsley. Iranians traditionally eat sabzi polo with white fish for lunch on Norouz (the Iranian new year) with their family and relatives.