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.
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.
British Balti is a type of curry served in a thin, pressed-steel wok called a "balti bowl". The purpose of the Balti dish is to keep the curry hot after it has been cooked over high heat. 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 Balti. Balti involves the fast cooking of marinated meat and spices over a high flame in a wok. Traditionally it is eaten straight from the karahi using curled up pieces of Nan bread. In standard Indian restaurants, the balti is more of a stir-fried curry containing plenty of fried red peppers and fresh coriander. With this quick and easy hassle-free recipe we recreate the classic British Balti. 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.
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.
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.
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 curried chicken is packed full of flavor. It's quick to cook and the marinade does all the work. Chef Collin Pereira recreates the flavors of tandoori chicken using ‘India in a Jar’ BBQ TANDOORI TIKKA PASTE.
I have used this TRADITIONAL BIRYANI recipe in my restaurant menu for several years and have made a few changes to suit the UK curry lover. I have made changes based on feedback received from customers without compromising on flavors. 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 I employ the easiest and quickest method and this easy peasy lemon squeeze Indian recipe aims to make the preparation of a complicated Biryani as easy as possible for the beginners. In this recipe, we will recreate the classic Biryani by cooking the meat, spices, and rice in one pot.
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.
Rogan Josh is 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 chillies that has ‘more bark than bite’ and Ratan Jot (Alkanet Root) infused in oil to give it a distinct red colour and rich flavour.
When looking at things from a maternal and paternal perspective, pork Vindaloo is my favourite dish from the paternal side of my family when fish curry is my favourite 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. This was "Indianized" by the local Goan cooks with the substitution of red wine for palm vinegar. The Portuguese word ‘Vinha d'alho’ (Indian Vindaloo) ‘Vin’ stands for vinegar and ‘alho’ is garlic in Portuguese. Even though the word ‘aloo’ means potato in Hindi, traditional vindaloo does not include potatoes. The cuisine of Goa is a fusion of Indian and Portuguese cooking styles. Vindaloo is flavoured with liberal amounts of chillies, vinegar and garlic. Toddy from the local coconut tree is used to give the zingy taste to the dish. It has its origin in the Portuguese sailor's and settlers of the early 18th century.
Redefine, reinvent and recreate with Chef Collin Pereira. Chef Collin Pereira gives you the best of both worlds by blending home-style cooking with restaurant-style cooking methods and techniques. The masterful amalgamation of the finest Indians spices with simple readily available local British ingredients gives birth to tantalizing concoctions and magical blends. Re-creating my own version of the traditional classics ‘Passanda’ by blending home and restaurant-style cooking methods and techniques, ancient Indian wisdom, generations-old family recipes with simple readily available local British ingredients.
n intricate mix of aromatic and fragrant mild North Indian spices to prepare a tantalizing Pasanda. The word ‘Passanda’ is a variation on the Urdu word "pasande" meaning "favorite". Like a Korma, Pasanda has a rich history. It originated in the Indian subcontinent, notably North Indian, Hyderabadi, and Pakistani, derived from a meal served in the court of the Mughal emperors. Korma and pasanda or pasanda are usually the two mildest dishes on the menu at an Indian restaurant. It is such a crowd-pleaser! This is one of my kids' favorite curries. Pasanda contains ground almonds, cashew nuts, cream, and yogurt. Chicken tikka masala is the all-time most popular dish on the Indian restaurant menu and is somewhere in the middle of the spice scale.
Originally Jalfrezie is a sautéed dish, which can be prepared with meat, poultry, seafood etc. In the days of the British Raj, the Colonial servants would fry up the leftover Christmas Turkey and Chicken Roasts with peppers, chillies etc., for breakfast the next day. With this hassle-free recipe Chef, Collin Pereira recreates the original British classic Jalfrezi or Jalfrezi. The recipe highlights the distinct fresh flavours of green bell peppers, green chillies, and INDIA IN A JAR secret concoction. A medium to spicy exotic spice blend made with an intricate mixture of aromatic and fragrant North Indian spices including turmeric, paprika, MUSTARD SEEDS, Black Cumin, Fennel, Black pepper, Mace, Aniseed, Fenugreek bay leaf and simple readily available local ingredients. Hassel-free easy peasy lemon squeeze Indian cooking.
DON'T JUST COOK! LET'S CREATE TANTALIZING FLAVOURS!
Enjoy!
Pathia or Phatia is an ancient Parsi form of curry from Persia, predominantly available in the curry houses of the United Kingdom. It is hot, sweet, and sour, with the use of chilies and tamarind. It is based on a blend of tamarind and lime, with jaggery to help balance and chilies for heat. Curry chefs in the UK started to make their dishes lighter, healthier, and served faster to suit Western tastes. Traditionally it is eaten using curled up pieces of Nan bread. Hassel-free easy peasy lemon squeezes 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.
Biryani is a melting pot of flavours. A wholesome meal. Perfectly spiced meat chunks or vegetables with scented rice that emanates irresistible aroma that evokes nostalgia. Historians believe that biryani originated from Persia and was brought to India by the Mughals. Biryani was further developed in the Mughal royal kitchen. Cooking biryani is a challenge, and there isn’t much room for experimentation. Traditionally, Biryani was cooked over charcoal in earthen pots and there are different variations.
A unique blend of various aromatic and fragrant spices. There are several versions. Our garam masala paste is an amalgamation of 15 spices in secret proportions by Chef Collin Pereira. Ancient Indian wisdom, generation old family recipes and finest Indian spices come together in perfect harmony in an exciting new Avatar. The standard bearer. The measuring stick. The masterful amalgamation of ancient Indian spices creates this multi-use, multi-purpose and versatile mixture.
An instant side dish and soup that is exotic, fragrant, healthy, aromatic and distinctly flavoured. A medium spiced savoury and sour thin soup made with aromatic and fragrant Indian spices, lentils and tamarind fruit. It can be enjoyed on its own as an appetizer or as an accompaniment or a side dish. Indian spice powder for preparing a medium spiced soup and side. Ready-to-cook, 100% plant based, vegan, vegetarian and sugar free delicacy.
Give me the Full Moon. But I will still die for this Fish Curry. A dish for life. A basic and dependable recipe passed down from mother to children. Simple yet Divine! A Creamy, coco-nutty and tangy mild to medium and can be hot if you prefer! The classic fish curry from the Indian sub-continent. Easy peasy lemon squeezy recipe using India in a Jar South Indian Coconut Chutney and Condiment.
At home and traditionally this dish is prepared in a black clay pot/ tempered black earthen pot. I am recreating my version of this classic dish using OUR OWN innovative, versatile and pioneering INDIA IN A JAR PRODUCT NAMED – COCONUT CHUTNEY AND CONDIMENT. A beat-the-clock recipe.
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.
A medium spiced chicken dish that is exotic, fragrant, healthy low fat , aromatic and distinctly flavoured. Made with aromatic and fragrant south Indian spices, and tamarind fruit it can be enjoyed as a main meal with steamed rice or Indian breads or any other type of breads. This AROMATIC AND FRAGRANT LOW FAT MEDIUM CHICKEN CURRY spice powder blend also works well with other types of meat /fish/prawns/vegetable/paneer cheese/ lentils and soya bean chunks.
Discover the new #DIY recipes. A blend of home-style and restaurant style cooking methods and techniques to give the best of both worlds.
Perfect for summer barbecues, this tangy Chicken Tikka is very tasty and easy to cook, it is healthy and makes for a perfect summer meal. Cook quick and easy Chicken Tikka indoors using DIY Do Indian Yourself Recipe Mix Spice Powder Blend. This recipe is specially designed for individuals who do not want to use dairy and it eliminates the use of yogurt. An Indian classic without yogurt, but with a lemon juice and spice-marinated. This dish is traditionally baked in a tandoor, or clay oven. This low-fat chicken recipe is packed full of flavor. 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 DIY do Indian Yourself Recipe spice Mix seasoning powder.
This hassle-free recipe aims to recreate the classic medium spiced (not sweet) Makhani (aka Butter Chicken 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 Recipe Mix Spice Powder Blend. A minimalist approach without compromising flavors and authenticity of the dish. Hassel-free easy peasy lemon squeeze Indian cooking by Chef Collin Pereira. Create masterful amalgamations of secret Indian spice concoctions and magic powder mixes to create tantalizing blends for dishes.
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 using
British Indian Dhansak with recipe Video
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.
Jalfrezie is a sautéed dish, which can be prepared with meat, poultry, seafood etc. This dish was prepared in India and features local ingredients from my backyard in India. In the days of the British Raj, the Colonial servants would fry up the leftover Christmas Turkey and Chicken Roasts with peppers, chillies etc., for breakfast the next day. With this hassle-free recipe Chef, Collin Pereira recreates the original sautéed dry stir-fry version of the classic North Indian Jalfrezi using
Traditional North Indian Jalfrezi Recipe Mix Spice Powder Blend by DIY Do Indian Yourself with a cooking video.
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 and DIY Do Indian Yourself ‘North Indian Fish Curry Masala’ Spice Powder Blend. Hassel-free easy peasy lemon squeeze Indian cooking.
Recreating the classic tamarind fish curry using India in a jar spice powder blend. Give me the Full Moon. But I still die for this Fish Curry. A dish for life. A basic and dependable recipe passed down from mother to children. Simple yet Divine! A savoury and tangy mild to a medium dish that can be hot if you prefer! The classic fish curry from the Indian sub-continent. Easy peasy lemon squeezy recipe.
At home and traditionally this dish is prepared in a black clay pot/ tempered black earthen pot. I am recreating my version of this classic dish using OUR OWN innovative, versatile and pioneering INDIA IN A JAR spice powder blend. A beat-the-clock recipe.
A medium spiced meat dish that is exotic, fragrant, healthy low fat , aromatic and distinctly flavoured. Made with aromatic and fragrant south Indian spices, and tamarind fruit it can be enjoyed as a main meal with steamed rice or Indian breads or any other type of breads. This AROMATIC AND FRAGRANT LOW FAT MEDIUM MEAT CURRY spice powder blend also works well with other types of meat including chicken/fish/prawns/vegetable/paneer cheese/ lentils and soya bean chunks.
Discover the new #DIY recipes. A blend of home-style and restaurant style cooking methods and techniques to give the best of both worlds.
A medium to hot exotic spice blend made with an intricate mixture of aromatic and fragrant North Indian spices including turmeric, paprika, MUSTARD SEEDS, Black Cumin, Fennel, Black pepper, Mace, Aniseed, Fenugreek, and bay leaf. This hassle-free recipe aims to recreate a version of the classic North Indian Jalfrezi 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. 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.
This recipe is very high on spice quotient so if you're a spice junkie, bonus for you! This hassle-free recipe aims to recreate the restaurant-style British Indian Phall Tindaloo featuring the distinct fruity and fiery flavours of assortments of chillies including Indian Naga Chilli, Naga Bhut Jolokia (Ghost Pepper), Scotch Bonnet Chilli, Bishops Crown, Long Joe and an amalgamation of aromatic and exotic Indian spices. Hassel-free easy peasy lemon squeeze Indian cooking with DIY Do Indian Yourself ‘Notorious Phall Tindaloo’ magical blend and readily available local ingredients. The masterful amalgamation of ancient Indian spices, generation’s old family recipes and the fruity and fiery Naga chillies and scotch bonnet helps create this tantalizing magical blend that presents the depth of flavour (not just the burn) which 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 of organs.
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. Dip it into the cool Mint and Coriander raita, Hot Sweet and Tangy Chilli and Mango Chutney Sweet Chilli chutneys by Indian in a Jar. Easy peasy lemon squeeze Indian cooking by Chef Collin Pereira.
SUITABLE FOR VEGANS AND VEGETARIANS: This product is suitable for vegans and vegetables when not used in conjunction with meat, fish, and cheese.
VEGAN AND VEGETABLE DISHES USING THIS PRODUCT
Some examples are Potato Pakora, Mushroom Pakora, Cauliflower Pakora, Broccoli Pakora, Apple Pakora, Mixed Vegetable Pakora, Spinach Pakora, Onion Bhaji, Batter Fried vegan Dishes.
MEAT AND FISH DISHES USING THIS PRODUCT:
Some Examples: Fish Pakora, Chicken Pakora, Meat Pakora, Paneer Pakora, Indian Batter Fried Fish (Indian fish and Chips).
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 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. Please be aware of changes in cooking times though.
A flavourful South Indian recipe. If you're an egg lover then be ready to go gaga over this insanely delicious egg delicacy! Try this easy egg recipe and relish the flavours of this South Indian curry! A homemade medium spiced savoury egg curry made with an intricate mixture of South Indian Spices. Each region of India has its own way of making an egg curry. This delicious egg is usually enjoyed as breakfast and it pairs well with chapattis, rice, paratha, biryani, roti, Nan, pulao rice, and any other continental bread. You can serve this scrumptious egg recipe on special occasions. This homemade egg masala recipe is not very high on spice quotient and is medium to spicy. If you're a spice junkie, bonus for you!
A traditional on-the-bone Indian BBQ Tandoori using DIY Do Indian Yourself ‘Indian BBQ Tandoori Chicken Recipe Mix Spice Powder Blend’ and Yoghurt.
Perfect for summer barbecues, Tandoori Chicken is very tasty and easy to cook, it is healthy and makes for a perfect summer meal. An Indian classic 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 Tandoori Chicken using DIY Do Indian Yourself ‘Indian BBQ Tandoori Recipe Mix Spice Powder Blend’ and Yoghurt.
The ultimate easy one-pot complete meal in itself. There are several variations of Biryani. The ingredients and method of preparation vary from region to region. I have broadly classified them into two; SOUTH INDAN AND NORTH INDIAN versions. I have used this quick and easy NORTH INDIAN BIRYANI recipe in my restaurant menu for several years and have made a few changes to suit the UK curry lover. I have made changes based on feedback received from customers without compromising the authenticity and flavor. Hence we use boneless meat to cook this recipe. To the untrained eye, this dish could be a complicated affair that demands patience and precision. 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 our DIY Do Indian Yourself recipe mix spice powder blend. I employ the easiest and quickest method and this easy peasy lemon squeeze Indian recipe aims to make the preparation of a complicated Biryani as easy as possible for the beginners. We will be cooking the meat, spices, and rice in one pot. In this version, we will be cooking the meat and rice together (kacchi biryani with Dum method) using DIY Do Indian Yourself Biryani recipe mix spice powder blend. We will be using 1 kg meat to 800 grams of Basmati rice ratio for this recipe.
Welcome to the moment of Biryani. The ultimate easy one-pot complete meal in itself. I employ the easiest and quickest method. This easy peasy lemon squeeze Indian recipe aims to make the preparation of a complicated Biryani as easy as possible for the beginners. In this recipe, I will recreate the SOUTH INDIAN version of the classic Biryani and will be cooking the meat, spices, and rice in one pot without using the separate layering process. The aroma and flavor imbue into the rice grains when cooked together with the spices and meat. This makes every bite blissful. The meat (or vegetables) when cooked together with subtle spices; eventually flavor the basmati rice to give a fabulous aroma and taste. I have used this SOUTH INDIAN BIRYANI recipe in my restaurant menu for several years and have made a few changes to suit the UK culinary enthusiasts. I have made changes based on feedback received from customers without compromising the flavors. To the untrained eye, this dish could be a complicated affair that demands patience and precision. 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 DIY Do Indian Yourself South Indian Biryani with saffron recipe mix spice powder blend.
Embark upon light, modern and sophisticated dishes that pay homage to the vintage and contemporary cuisine of Colonial India. Simple easy to follow recipes using readily available ingredients from the famous Jalfrezi, that used to be cooked from the leftover Christmas Turkey and chicken roast by the Colonial servants of the British Raj, to the more exotic dishes, served in the Officer’s mess; like ‘One-Eyed Jack’, ‘Country Captain’, ‘Fish Kedgeree’, ‘Portuguese Devil Curry’, ‘Camp Soup’ and ‘Colonel Sandhurst’s beef curry’ have made Anglo-Indian cuisine very popular. I have great pleasure in recreating my own versions of some of the popular Anglo-Indian dishes from Colonial India using local British ingredients.
Let’s redefine, reinvent and recreate the Indian classic ‘Do Pyaza’ with Chef Collin Pereira. Do Pyaza is an Indian favorite, that is aromatic, fragrant, and delicious with a wonderful depth of flavors. Originally inspired by Mughal and Persian cuisines, do pyaza or do piaza curries are found on restaurant menus throughout India and the UK. Do Pyaza; 'Do' simply means 'two' and 'Pyaza' simply means onions. Two types of onions are usually used and added at different stages of cooking to prepare this dish and the dish uses double the number of onions, and hence the name. It is a medium spiced dish where you will immediately appreciate the caramelized sweetness of onions and North Indian spices including Kasoori Methi (fenugreek leaves). The most volatile aromatics are added at the end of the recipe. This dish is usually cooked in a way where ingredients are added in layers, to build in a complex depth of flavor and aromatic structure. Hassel-free easy peasy lemon squeezes 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.
DON'T JUST COOK! LET'S CREATE TANTALIZING FLAVOURS!
Enjoy!
Karahi simply means a Wok. 'Karahi' is the Hindi name for the pot but they're also known as a kadai, korai or kadhi and are used for shallow or to slow cook curries throughout India. Originally Karahi is a sautéed stir-fried dish prepared with goat or lamb and served in Indian restaurants in a dark ‘Kadhi’ with a wooden under liner. There are several variations of Karahi. With this hassle-free recipe Chef Collin Pereira recreates the original British classic Karahi by blending home and restaurant style cooking techniques. It eliminates the use of yoghurt to highlight the distinct fresh flavours of roasted chunks of green bell peppers, onions, green chillies, and DIY Do Indian Yourself ‘Traditional North Indian Karahi’ secret Spice Powder recipe mix with simple readily available local ingredients. Hassel-free easy peasy lemon squeeze Indian cooking. A medium to hot exotic spice blend made with an intricate mixture of aromatic and fragrant North Indian spices including turmeric, paprika, MUSTARD SEEDS, Black Cumin, Fennel, Black pepper, Mace, Aniseed, Fenugreek, and bay leaf.
DON'T TREAT ME LIKE A CURRY LEAF!
Fresh curry leaves and coconut does the job. Give me the Full Moon. But I will still die for this Fish Curry. A dish for life. A basic and dependable recipe passed down from mother to children. Simple yet Divine! A Creamy, coco-nutty and tangy mild to medium and can be hot if you prefer! The classic fish curry from the Indian sub-continent. Easy peasy lemon squeezy recipe using India in a Jar South Indian Coconut Chutney and Condiment.
At home and traditionally this dish is prepared in a black clay pot/ tempered black earthen pot. I am recreating my version of this classic dish using OUR OWN innovative, versatile and pioneering INDIA IN A JAR PRODUCT NAMED – COCONUT CHUTNEY AND CONDIMENT. A beat-the-clock recipe.
Give me the Full Moon. But I will still die for this Tamarind Fish Curry. A dish for life. A basic and dependable recipe passed down from mother to children. Simple yet Divine! A savory and tangy mild to a medium dish that can be hot if you prefer! The classic fish curry from the Indian sub-continent. Traditionally this dish is prepared in a black clay pot/ tempered black earthen pot.
The masterful amalgamation of the finest Indians spices with simple readily available local British ingredients gives birth to tantalizing concoctions and magical blends. Re-creating my own version of the traditional classics South Indian Tamarind Fish Curry and marinade by blending home and restaurant-style cooking methods and techniques, ancient Indian wisdom, generations-old family recipes with simple readily available local British ingredients. With this easy peasy, lemon squeeze recipe Chef Collin Pereira is re-creating the classic tamarind fish curry from his childhood days.
This dish was prepared in India and features ingredients from the backyard and a fish market in India. This hassle-free recipe aims to recreate a version of the classic medium spiced North Indian Prawn Curry / Masala by eliminating the use of coconut and tamarind (widely used in South Indian fish dishes) using DIY Do Indian Yourself ‘North Indian Fish Curry Masala’ Spice Powder Recipe Mix Blend and simple readily available local ingredients. Hassel-free easy peasy lemon squeeze Indian cooking by Chef Collin Pereira.
This dish is usually cooked to be served alongside one of the thin runny curries my mum made in a hurry when she, did not have much time at her disposal. Her version is extra spicy, mine is tempered down to medium strength or savoury. A south Indian medium spiced marinade recipe mix spice powder seasoning blend for preparing an aromatic and flavoursome dish to make your taste buds dance. This marinade is packed with flavour – garlic, ginger, vinegar or lime juice, plus turmeric and medium spiced cayenne. This is a great place to start if you are intimidated by cooking fish. It is an easy peasy lemon squeeze versatile recipe full of flavours. The favourite thing about fish is that it cooks very quickly, 5 minutes in the pan and dinner is on the table. Excellent for busy weeknights.
A minimum effort quick and easy dish using fresh local squid, INSTANT STIR-FRY SAUTE RECIPE MIX SPICE POWDER BLEND BY DIY Do Indian Yourself, and simple readily available local ingredients. The masterful amalgamation of the finest Indians spices with simple readily available local British ingredients gives birth to tantalizing concoctions and magical blends. They all come together in perfect harmony in an exciting new Avatar. DIY (Do-Indian-Yourself). The new breed. A crossbreed. Hassel-free easy peasy lemon squeeze Indian cooking by Chef Collin Pereira.
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.
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.
Recipe for a medium spiced vegan and vegetable dish that is exotic, fragrant, healthy low fat, aromatic and distinctly flavoured. Made with aromatic and fragrant Indian spices, and tamarind fruit it can be enjoyed as a main meal with steamed rice or Indian breads or any other type of breads. This AROMATIC AND FRAGRANT LOW FAT VEGAN AND VEGTARIAN CURRY spice powder blend also works well with any type of vegetable/ paneer cheese/ lentils and soya bean chunks.
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
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.
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.
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.
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.
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.
CLICK HERE FOR COOKING VIDEO
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.
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.
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.
CLICK HERE FOR COOKING VIDEO
Namaste! Redefining and reinventing DIY. Discover the new DIY Do-Indian-Yourself DIY recipes. The hybrid cooking experience. Chef Collin Pereira gives you the best of both worlds by blending home-style cooking with restaurant-style cooking techniques. The masterful amalgamation of the finest Indians spices with simple readily available local British ingredients gives birth to tantalizing concoctions and magical blends. They all come together in perfect harmony in an exciting new Avatar. DIY (Do-Indian-Yourself). The new breed. A crossbreed.
Re-creating my own versions of the traditional classics by combining home cooking, ancient Indian wisdom and generations-old family recipes with modern restaurant cooking methods and techniques. The masterful amalgamation of the finest Indians spices with unusual, versatile, and pioneering local ingredients gives birth to tantalizing blends. Versatile and pioneering cooking techniques and methods that redefines the role of traditional chutneys, pickles, relishes, condiments, and accompaniments in food preparation.
Anyone can pull off a flavorsome dish using the new #DIY recipes. Cooking kits (coming soon) and recipes based on the new hybrid cooking style. A cross-breed between the home-style and restaurant-style cooking methods and techniques. The best of both worlds. 100% plant-based instant ready-to-cook Indian spice powder blends, Indian cooking pastes, Indian masala mixes, Indian chutneys, Indian pickles, Indian relishes, Indian cooking ingredients, cooking tools, utensils and cooking equipment required for food preparation.
Vintage and contemporary delicacies from India and beyond. From my Grandma's conventional mud stoves to gas and electric stoves, microwave cooking and pressure cooking to modern electric slow cookers, convection ovens to induction cookers to the futuristic robotic and AI (artificial intelligence) based cooking.
The masterful amalgamation of the finest Indians spices, ancient Indian wisdom, generation old family recipes, British produce and modern cooking techniques come together in perfect harmony.
Gift exotic Indian food made with aromatic and fragrant #DIY Indian curry pastes and Indian spice powder blends.
Who wants to explore flavours with the Top Hat fun Chef? Who wants to make, talk and walk with the alchemist Chef Collin Pereira? A treat to the senses! Dig in! Be thrilled! Let the spirit of “DIY” (Do-Indian-Yourself) enliven your taste buds!
Choose from an assortment of sweet, savoury, medium spiced, spicy and volcanic Indian food products from our collection. Splash, drizzle, dip, cook ....rub, marinate , glaze....…Fire up creativity in your kitchen with family and friends. Dig in! Be Thrilled! Let the spirit of ‘India in a Jar’ enliven your taste buds! Om Santi!
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Namaste! Break Tradition this Christmas!
A treat to the senses! Dig in! Be thrilled! Let the spirit of the ‘India in a Jar' enliven your tastebuds this festive Season!