Indian recipe mixes with cooking videos, pickles, chutney, relishes,spices

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. youtube cooking videos indian spice mix

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.  

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!

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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