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Spice Mix (Sugar, salt and fat free)

BLACKENED SEASONING. CAJUN SEASONING INGREDIENTS 1 1/2 tablespoons paprika 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon ground dried thyme 1 teaspoon ground black pepper 1 teaspoon cayenne pepper 1 teaspoon dried basil 1 teaspoon dried oregano INSTRUCTIONS Combine the paprika, garlic powder, onion powder, thyme, black pepper, cayenne pepper, basil, and oregano


KOLHAPURI MASALA INGREDIENTS Dry Ingredients 1 cup Coriander (Dhania) Seeds 1 tablespoon Cumin seeds (Jeera) 1 tablespoon Sesame seeds (Til seeds) 1/2 tablespoon Whole Black Peppercorns 1/2 inch/ 25 mm Cinnamon Stick (Dalchini) 1/2 tablespoon Poppy seeds 1/4 teaspoon Methi Seeds (Fenugreek Seeds) 1 teaspoon Fennel seeds (Saunf) Wet Ingredients 1 Onion, roughly chopped 10 cloves Garlic Coriander (Dhania) Leaves, small bunch 1 tablespoon olive Oil


  MEEN MOILEE (Fish Curry) INGREDIENTS 200 gms fish fillet, cut into cubes20 gms onion (julienne)8 gms ginger (julienne)1 green chilly (slit)1 gms turmeric powder15 ml olive oil1 sprig curry leaf1 gm mustard seed INSTRUCTIONS Heat oil in a fry pan/wok and add mustard seed, white urad dal and curry leaf. Let them crackle. Add

Chicken Korma

        CHICKEN KORMA INGREDIENTS 750 grams chicken (drumsticks) skin removed 12 tbsp whole milk yogurt 2.5 cm ginger julienne 1 tsp garlic paste 6 cloves 6 pepper corns 6 green cardamoms 3 black cardamoms 1/2 tsp mace (nutmeg) 1/2 tsp nutmeg powder 1 tsp red chilli powder 1 tsp masala 1 tsp