Food Gallery and recipes

Butter chicken from Smoked tomato curry
Serving size: 3 people
Cooking time 10 mins
Ingredients:
1 12 oz smoked tomato curry
500 grams of tandoori chicken ( you can use plain uncooked chicken too. Sauté it before adding curry)

Cooking Instructions:
Step 1: heat the curry in a pan
Step 2: Add chicken pieces and let it cook for 5-6 minutes. Adjust salt. Garnish it with 1 tsp of cream!
Butter chicken

Keema peas from Dum ka tadka
Serving size: 3 people
Cooking time: 10 mins
Ingredients:
12 oz defrosted dum ka tadka
1 pound minced goat/chicken/beef
1 boiled egg, 1/2 cup peas
Salt, Cilantro

Cooking instructions:
Step 1: Add curry mix to the pan and minced meat to the pan
Step 2: Sauté on high heat for 7-8 mins
Step 3: Add peas, Cover and cook until the meat is tender
Step 4: Add salt as required, Garnish with sliced eggs and cilantro!

Keema mutter with Dum ka Tadka

Amritsar chole from Chickpea Amritsari curry
Serving size: 3-4 people
Cooking time: 25 mins
Ingredients:
12 oz frozen curry box
2 cups soaked chickpeas
1 black cardamom
1 bay leaf
1/2 inch cinnamon
4 cloves
4 peppercorns
2 teabags or 3 tsp  tea leaves
5 cup water
Salt

Cooking instructions:
Step 1:
Boil tea in 4-5 cups of water for 5-7 mins. Add the boiled tea water in soaked chickpeas.
Step 2: Add cinnamon, cloves, salt, bayleaf, pepper and salt.
Step 3: pressure cook the cheap peas till they are soft.
Step 4: Add frozen masala in a pan, sauté it for 3-4 mins.
Step 5: Add boiled chickpeas and let it simmer for 10-12 mins or until the curry is thick.
Step 6: Garnish it with cilantro and onions.

Curry Egg from Kari Ayam
Serving size: 4-5
Cooking time : 7 mins
Ingredients:
3 boiled eggs
12 oz defrosted Kari Ayam curry
1 tsp black sesame

Cooking Instructions:
Step 1: Heat curry in a pan until it’s hot and boiled
Step 2: boil eggs
Step 3: assemble it as shown in the picture

Curry egg from Kari Ayam

Buddha Bowl from Kari Ayam
Serving size: 2-3 people
Cooking time: 10 mins
Ingredients:
12 oz frozen Kari Ayam
2 cups cooked jasmine rice
1 sliced and grilled long eggplant
1 cup sautéed mushrooms
1 cup sautéed broccoli
1/2 cup sautéed onions
2 tbsp scallions
1 lime
1 boiled eggs
1/2 tsp black sesame seeds (optional)
1 tbsp crushed roasted peanuts
1 tsp fried garlic crisps (available online)

Cooking instructions:
Step 1: sauté all the vegetables in olive oil, salt and pepper. Keep them aside
Step 2: heat the frozen Kari till it’s boiled. Keep it aside
Step 3: how to assemble the bowl: take a nice deep dish, add 5-6 table spoon of curry, add a scoop of rice on top and then add vegetables. Step 4: Garnish it with sesame, scallions, garlic crisps and peanuts.

Kung pao spaghetti from Kung pao sauce
Serving size: 2 people
Cooking time: 12 mins
Ingredients:
1 8 oz defrosted Kung pao sauce
1/2 pack of spaghetti
500 grams of boneless skinless thighs
1 tbsp roasted peanuts
1 tbsp chopped scallions
3 tbsp oil

Cooking instructions:
Step 1: Boil pasta as per instructions on the pack.
Step 2: heat oil in the wok, add chicken cubes. Cook until the meat is tender from inside and slightly charred from outside.
Step 3: add sauce to the wok
Step 4: Add spaghetti and cook for 2-3 minutes on high flame.
Step 5: garnish with scallions and peanuts.

Kung Pao Spaghetti

Goat biryani from the Biryani Masala
Serving size: 2 people
Cooking time 30 mins
Ingredients:
1 8 oz frozen biryani masala
1 cup rice
1 pound goat
3 cups water
Salt

Cooking instructions:
Step 1: Sauté masala in the pan for 3-4 mins
Step 2: Add goat and let it cook till the meat is tender. Add 3 cups water.
Step 3: Add washed and soaked basmati rice (soak them for 15 minutes).
Step 4: check salt, cover the pot and let it cook.
Serve it hot with yogurt!

Biryani

Grilled Salmon with Peruvian sauce
Serving size: 5 people
Cooking time : 10 mins
Ingredients:
1 8 oz of defrosted Peruvian sauce
5 salmon fillets
1 tbsp Mexican chili powder
1/2 tsp of garlic powder
Salt, 1 tbsp oil

Cooking Instructions:
Step 1: Peruvian sauce has yogurt so need to be emulsified to give a smooth texture. Run it in a blender for couple of seconds after defrosting.
Step 2: Marinate the salmon with oil, Mexican chili and garlic powder. Grill till it’s cooked. Add cilantro and white onion salad on top.

Salmon with Peruvian

Pepper  lamb with turmeric mash from Pepper curry
Serving size: 3 people
Cooking time: 30 mins
Ingredients:
12 oz defrosted Kerala pepper curry
1 pound lamb
1 boiled egg
2 cups of mashed potatoes
1/2 tsp turmeric powder
5-6 curry leaves
1 tbsp cilantro
1 tsp mustard seeds
1 tbsp finally chopped scallions
Salt

Cooking instructions:
Step 1: Add defrosted curry to the pan and lamb. Let it cook till the lamb is tender.
Step 2: heat oil in a small pan, add mustard seeds, curry leaves and turmeric.
Step 3: add this mix to the mashed potatoes with cilantro and scallions. Mix it well.
Step 4 : plate it as shown below. We have used some of our defrosted molee sauce to garnish.

Pepper lamb with turmeric mash