COOKING VIDEOS USING india in a jar RECIPE MIXES - CURRY MIX

Perfect for summer barbecues, tandoori Chicken is very tasty and easy to cook, it is healthy and makes for a perfect summer meal. Indian classic of yogurt- and spice-marinated chicken traditionally baked in a tandoor, or clay oven. This low-fat chicken recipe is packed full of flavour. It's quick to cook and the marinade does all the work. Chef Collin Pereira recreates the flavours of tandoori chicken using ‘India in a Jar’ BBQ TANDOORI TIKKA PASTE.

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 Anyone can pull off a Korma. A rich, creamy and flavourful dish. The Korma is a characteristic Moghul dish which can be traced back to the 16th century and to the Mughal incursions into present-day Northern India. The term Shahi (English: Royal), used for some kormas indicates its status as a prestige dish, rather than an everyday meal, and its association with the court. 

   Re-creating my own version of the traditional classics by combining home-style cooking techniques, ancient Indian wisdom, and generations-old family recipes with modern restaurant-style cooking techniques. The hybrid cooking experience. Chef Collin Pereira blends home-style cooking and restaurant-style cooking methods and techniques to give you the best of both worlds.  They come together in perfect harmony in an exciting new Avatar. The new breed. The crossbreed.      

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Boneless Indian BBQ Chicken Tikka using India in a Jar ‘BBQ TANDOORI TIKKA PASTE’ & Yoghurt

Perfect for summer barbecues, Chicken Tikka is very tasty and easy to cook, it is healthy and makes for a perfect summer meal. Indian classic of yogurt- and spice-marinated chicken traditionally baked in a tandoor, or clay oven. This low-fat chicken recipe is packed full of flavour. It's quick to cook and the marinade does all the work and does not have a sauce. Chef Collin Pereira recreates the flavours of the classic BBQ Chicken Tikka using ‘India in a Jar’ BBQ TANDOORI TIKKA PASTE.

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A true British national. The Royal family, football matches, black tea, British accents, Big Ben, cute black taxi cabs and then there is Tikka Masala! England’s National Dish: Chicken Tikka Masala. The classic Tikka Masala came to even more prominence when a UK foreign secretary proclaimed it to be 'Britain's true national dish'. Nothing better than brightening up a day with tikka on the BBQ. The Indian BBQ tandoori chicken tikka harmonized with the British tikka masala gravy or sauce. A classic example of the way Britain absorbs and adapts to diversity.  

With this quick and easy hassle-free recipe we recreate the classic British Tikka Masala by eliminating the need to prepare the tandoori Tikka separately. Chef Collin Pereira blends home-style cooking and restaurant-style cooking methods and techniques to give you the best of both worlds. They come together in perfect harmony in an exciting new Avatar. The new breed. The crossbreed. 

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Makhani is the Punjabi word for “buttery”. The flavour of makhani comes from butter, cream, ghee, dried fenugreek leaves (kasoori methi), and asafoetida. Famous dishes to name a couple are dal makhani and Indian butter chicken. Boy it is good! Often confused. Although related, a makhani would be the great grandfather of the modern British tikka masala. A forerunner of the British tikka masala. With this quick and easy hassle-free recipe we recreate the classic British Chicken by eliminating the need to prepare the tandoori Tikka separately. Chef Collin Pereira blends home-style cooking and restaurant-style cooking methods and techniques to give you the best of both worlds. They come together in perfect harmony in an exciting new Avatar. The new breed. The crossbreed.

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Re-creating my own version of the traditional classics Rogan Josh by combining home-style cooking techniques, ancient Indian wisdom, and generations-old family recipes with modern restaurant-style cooking techniques. The hybrid cooking experience. Chef Collin Pereira blends home-style cooking and restaurant-style cooking methods and techniques to give you the best of both worlds.  They come together in perfect harmony in an exciting new Avatar. The new breed. The crossbreed.     

Rogan Josh is a scrumptious delicacy from the Kashmiri cuisine distinguished by its thick, aromatic, flavourful red sauce. Rogan or Rughan means oil in Persian and Josh means heat. There are various versions and ours uses the lovely dry red Kashmiri chilies that have ‘more bark than bite’ and Ratan Jot (Alkanet Root) infused in oil to give it a distinct red color and rich flavor.

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Chettinad cuisine hails from the Chettinad region of the southern state of Tamil Nadu with Madras as its capital city. An area that is dominated by the Chettiar community. The cuisine packs a punch full of earthy flavors and the indescribable freshness of the very rare Black Stone Flower (Lichens).  The amalgamation of 13 South Indian spices is sure to make for a heavenly experience.  Re-creating my own version of the traditional classics by combining home-style cooking techniques, ancient Indian wisdom, and generations-old family recipes with modern restaurant-style cooking techniques. The hybrid cooking experience. Chef Collin Pereira blends home-style cooking and restaurant-style cooking methods and techniques to give you the best of both worlds.  They come together in perfect harmony in an exciting new Avatar. The new breed. The crossbreed.     

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Re-creating my own version of the traditional classics Goan Pork Vindaloo by combining home-style cooking techniques, ancient Indian wisdom, and generations-old family recipes with modern restaurant-style cooking techniques. The hybrid cooking experience. Chef Collin Pereira blends home-style cooking and restaurant-style cooking methods and techniques to give you the best of both worlds.  They come together in perfect harmony in an exciting new Avatar. The new breed. The crossbreed.    
When looking at the maternal and paternal side of things, pork Vindaloo is my favorite dish from the paternal side of my family and fish curry and rice is my favorite dish from the maternal side. It is in the name. ‘Portuguese Carne de vinha deals’ (literally "meat in garlic wine marinade"), a vindaloo is a dish of meat (usually pork) marinated in wine and garlic.

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Biryani is a melting pot of flavours. Perfectly spiced meat chunks or vegetables with scented rice that emanated irresistible aroma that can make anyone hungry instantly. Historians believe that biryani originated from Persia and was brought to India by the Mughals. Biryani was further developed in the Mughal royal kitchen. Traditionally, Biryani was cooked over charcoal in earthen pots and there are different variations. Embark upon light, modern and sophisticated dishes that pay homage to the power of culinary India. Welcome to the moment of Biryani. The moment of bliss. The ultimate easy one-pot complete meal in itself. The meat (or vegetables) when cooked together with subtle spices; eventually flavor the rice to give a fabulous aroma and taste. The aroma and flavor imbue into the rice grains. This makes every bite blissful. To the untrained eye, this dish could be a complicated affair that demands patience and precision. Hence, this is not an everyday dish. This is a specialty dish and is usually prepared during weddings and festivals. The complicated process of preparing a biryani will become second nature once you understand the method. Don’t be put off by the long list of ingredients and do not compromise the list of ingredients if you want to prepare the most authentic biryani at home using INDIA IN A JAR Biryani masala Curry Paste  

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The ‘Bhuna’ originates from Bengal and the name simply means ‘to be fried’. It is served in restaurants throughout the United Kingdom. Curry chefs in the UK started to make their dishes lighter, healthier, and served faster to suit Western tastes with a Bhuna. It involves the fast cooking of marinated meat and spices over a high flame. Traditionally it is eaten using curled up pieces of Nan bread. In standard Indian restaurants, the Bhuna is more of a stir-fried curry containing plenty of tomatoes and fresh coriander. With this quick and easy hassle-free recipe we recreate the classic British Bhuna. Hassel-free easy peasy lemon squeeze Indian cooking. Chef Collin Pereira blends home-style cooking and restaurant-style cooking methods and techniques to give you the best of both worlds. They come together in perfect harmony in an exciting new Avatar. The new breed. The crossbreed. 

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Dal is probably the most essential staple dish in Indian cuisine. It is one of the most magical and economical foods in the universe. A handful of lentils, a few spices, and just a bit of DIY transforms into a pot of deliciousness that's nutritious and enliven your taste buds. Vegan and Vegetarian Food from India in a Jar by Chef Collin Pereira. Indian cuisine is replete with vegan and vegetarian dishes. Vegans and vegetarians are spoiled for choice. India has the largest population of vegetarians in the world. Recreating the traditional medium spiced tadka dal lentil curry using an amalgamation of North Indian spices. Come! Indulge shamelessly in the season's embarrassment of riches.

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Indian cuisine is replete with vegan and vegetarian dishes. Vegans and vegetarians are spoiled for choice. Chickpeas and dal (lentil) are probably the most essential staple dishes in Indian cuisine. It is one of the most magical and economical foods in the universe. A handful of lentils, a few spices, and just a bit of DIY transforms into a pot of deliciousness that's nutritious and enliven your taste buds. Vegan and Vegetarian Food from India in a Jar by Chef Collin Pereira. India has the largest population of vegetarians in the world. Recreating the traditional medium spiced Chickpeas curry or chickpeas masala using an amalgamation of North Indian spices. Come! Indulge shamelessly in the season's embarrassment of riches. 

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Quick and easy vegan, vegetarian, and gluten-free crispy savory lentil patties/ lentil fritters using DIY DO INDIAN YOURSELF RECIPE MIX POWDER BLEND. A delicious, fried, or baked snack made of lentils and oats. It is packed with the vegan goodness of lentils, oats, and a medium spiced South Indian spice mix. These are crispy on the outside and tasty on the inside! These would make a healthy and wonderful appetizer as well as a breakfast! Recreating my own version for the classic lentil patties using simple easily available local ingredients for the British Indian food enthusiast. Simply mix with lukewarm water and allow it to mellow and soften. Form them into circles and gently press them into little discs and fry or bake. Eat them while still warm with India in a Jar chutney.

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Quick and easy homemade Vegan and Vegetarian Pakora using DIY Do Indian Yourself Indian Fritters Recipe Mix. Cook crispy Indian snacks using the Indian Fritters recipe mix by following the simple instructions. Enjoy it on its own with tea or coffee or as a side dish alongside your favourite Indian curry.   

SUITABLE FOR VEGANS AND VEGETARIANS: 

This product is suitable for vegans and vegetables when not used in conjunction with meat, fish, and cheese.  

Some examples are Potato Pakora, Mushroom Pakora, Cauliflower Pakora, Broccoli Pakora, Apple Pakora, Mixed Vegetable Pakora, Spinach Pakora, Onion Bhaji, Batter Fried vegan Dishes, Onion Bhaji Fish and Chips.   
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A warming instant thick broth-style soup and a side dish that is exotic, fragrant, healthy, aromatic and distinctly flavored. A medium spiced savory and tangy thick soup made with mixed vegetables, aromatic and fragrant Indian spices, lentils and tamarind fruit. It can be enjoyed on its own as an appetizer or as an accompaniment or alongside a meal as a  side dish.

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An instant healthy soup and a side dish that is exotic, fragrant, aromatic and distinctly flavoured. A medium spiced savoury and sour thin soup made with an intricate mix of aromatic and fragrant Indian spices, turmeric powder, lentils and sweet and sour tamarind fruit. It can be enjoyed on its own as an appetizer or as an accompaniment or a side dish.   

Indian Spice Powder to prepare a Turmeric and Black Pepper Soup and Side dish - Ready to Cook Masala Powder - Masala Mix 

 100% Plant-based, Sugar-Free, No artificial flavours, 100% Vegan and vegetarian, No artificial colours.

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Recipe for a medium spiced vegan and vegetable dish that is exotic, fragrant, healthy low fat, aromatic, and distinctly flavored. Made with aromatic and fragrant Indian spices, and tamarind fruit it can be enjoyed as a main meal with steamed rice or Indian bread or any other type of bread. This AROMATIC AND FRAGRANT LOW FAT VEGAN AND VEGETARIAN CURRY spice powder blend also works well with any type of vegetable/ paneer cheese/ lentils and soya bean chunks. 

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