This hassle-free recipe aims to recreate the classic Makhani (aka Butter chicken recipes in the UK) by eliminating the need to prepare Chicken Tikka separately. Let's recreate it with simple and readily available ingredients and DIY Do Indian Yourself Butter Makhani Spice Powder Blend. Cooking Indian Butter Makhani.
This hassle-free recipe aims to recreate a version of the classic North Indian Jalfrezi usually by eliminating the use of onions highlighting the distinct fresh flavors of green bell peppers and green chilies using DIY Do Indian Yourself ‘Traditional North Indian Jalfrezi’ secret Spice Powder Blend and simple readily available ingredients. Hassel-free easy peasy lemon squeeze Indian cooking. Chicken recipes are popular in India. Cooking Indian is fun.
A medium spiced exotic spice blend made with an intricate mixture of aromatic and fragrant North Indian spices including turmeric, ajwain, cumin, fenugreek, black cardamom, black gram dal, and bay leaf. This hassle-free recipe aims to recreate a version of the classic North Indian Fish dish by eliminating the need to fry the fish separately and without the use of coconut and tamarind (widely used in South Indian fish dishes) but with simple readily available ingredients. Hassel-free easy peasy lemon squeeze Indian cooking. Cooking Indian food is fun. Chicken recipes suitable for all.
An instant healthy north Indian spice powder mix to prepare an exotic, fragrant, aromatic and distinctly flavored medium hot, sweet and tangy restaurant-quality British Indian Dhansak. A medium spiced exotic spice blend made with an intricate mix of aromatic and fragrant North Indian spices, tamarind and lentils including turmeric.
Food speaks to us directly through taste. The masterful amalgamation of ancient Indian spices, generation’s old family recipes, fruity and fiery Naga chillies, scotch bonnet and Naga Bhut Jolokia (Ghost Pepper) come together in perfect harmony to create this tantalizing magical blend that presents the depth of flavour (not just the burn) that is simply Volcanic! Not for the faint-hearted! This powerful and lively blend is not meant for the one with a weak constitution. POWERFUL FOOD! LIVELY FOOD! The combination of air and fire elements are a nutritional powerhouse. It excites the sense organs.
My mother usually made this dish with the beef liver as it was one of the cheapest cuts (offal) we could get at the local butcher. Usually, the liver was offered free of cost to regular customers by our local butcher in India. It was a blessing especially on a Sunday afternoon after Sunday school. My mum boasted that this dish, made with beef liver was nutritional as it was rich in Iron which was good for us. Later in my career, I came across Foie gras and pâté de foie gras, a specialty food product made of the liver of a duck or goose. I am attempting to recreate the aromatic and fragrant same dish we made at home using lamb liver an Offal/Variety Meats.
A dry stir-fry-style dish with a thick consistency with minimum sauce. The mild to a medium spiced dish made with the Instant Stir-Fry Sauté Recipe Mix Powder Blend from DIY Do Indian yourself works well with other types of offal, variety-Meats, meats, fish, vegetables, lentils, pulses, soya bean chunks and Indian Cottage Cheese Paneer.
Chettinad cuisine hails from the Chettinad region of the southern state of Tamil Nadu with Madras as its capital city. An area which is dominated by the Chettiar community. The cuisine packs a punch with full of earthy flavours 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.
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 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 d'alhos’ (literally "meat in garlic wine marinade"), a vindaloo is a dish of meat (usually pork) marinated in wine and garlic.