Ingredients
450 g chicken, 10-15 g “SPICE” Biriyani Mix, 6 pips garlic (sliced finely), 50 g margarine, 2 tbsp “SPICE” curry leaves, 350 g Basmathi rice, 15 red onions (sliced finely), 2 slices ginger (sliced finely), 4 pieces “SPICE” rampe, 4 boiled eggs, 4 cups water, “SPICE” salt to taste, cashew nuts and raisins for garnishing.
Method
Cut chicken into small pieces and wash well. Add biriyani mix, salt and set aside for 15 minutes. Heat margarine in a pan. Add chopped onions, garlic, ginger, 2 pieces of rampe, curry leaves and fry for 3 minutes. Add chicken, water and cook until chicken is soft. Separate pieces of chicken from the stock. Wash and drain rice, heat margarine, add balance rampe, curry leaves and fry. When light brown add rice and stock. (if necessary add some water) and cook until the rice is done. Place chicken in the center of a serving dish, surround with rice and eggs and garnish with cashew nuts and raisins.
Ingredients
20 chicken wings, 2 cups natural yogurt or sour cream, ½ tsp SPICE ginger paste, ½ tsp SPICE garlic paste, 1 tbsp SPICE unroasted curry powder, a pinch of SPICE turmeric, 1 tsp SPICE chillie powder, 1 tsp SPICE Spice powder, 2 tsp SPICE salt.
Method
Combine yogurt, ginger and garlic pastes, curry powder, turmeric, chillie power, spice powder and salt in a dish. Cut the chicken wings at joints if desired, discarding wing tips. Mix well into the yogurt mixture. Cover and refrigerate. Place chicken in a baking tray in a single layer. Bake in a moderate oven, for 30 minutes. Serve hot.
Ingredients
1 1/2 tsp dry yeast, 1 cup warm water, 1/4 cup sugar, 3 tbsp milk, 1 egg (beaten), 2 tsp “SPICE” salt, 4 1/2 cups flour, 2 tsp “SPICE” garlic paste (optional), 1/4 cup butter melted.
Method
In a large bowl dissolve yeast with warm water. Set aside for 10 minutes until a frothy like substance appears. Stir in sugar, milk, egg, salt and sufficient flour to form a soft dough. Place dough in an oiled bowl, cover with a damp cloth and leave to rise, until the dough us doubled in volume.
Punch the dough down and knead the garlic paste and divide the dough into balls and set aside to rise again.
Preheat the grill. Roll a ball of dough and flatten to a circle. Oil the grill. Place the dough on the oil heated grill and cook for 3 minutes. Before turning the Naan over, brush with oil. Cook for about 4 minutes.
Ingredients
1 ½ kilos Chicken, 1 ½ coconuts scrapped (2-3 cups thick milk and thin milk) 3 dessertspoons vinegar, 6 dessertspoons salt water, (Roasted and ground: 3 dessertspoons SPICE Chillie Powder,1 ½ dessert spoons SPICE Curry Powder), 3 green chillies sliced, 8 red onions sliced, 2 bulbs garlic, 1 small piece of ginger chopped, 2” piece SPICE Cinnamon, 2 SPICE Cardamoms, 2 SPICE Cloves, 2 teaspoons SPICE turmeric powder, 1 dessertspoon SPICE Tamarind squeezed in water, 3 dessertspoons coconut oil, a piece of rampe, sera and two springs curry leaves, ½ teaspoon SPICE Dill Seeds, 1 Dessertspoon SPICE Roasted Curry Powder.
Method
Clean, joint and wash the chicken. Mix the roasted chillie and curry powder, turmeric, vinegar, salt, garlic, ginger, green chillies, sera and spices. Mix in all the coconut milk. Temper the mixture with coconut oil, dill seeds, curry leaves, rampe and onions. Cover and boil. When curry boils well, stir twice or thrice and keep it open. Mix in the tamarind juice and cover and let the curry simmer for a while. Add juice of half a lime. Stir and remove from fire, spread the roasted curry powder and cover till required.
Ingredients
1 tin salmon, 2 big onions (sliced finely), 5 green chillies (sliced finely) 3 cloves garlic (sliced finely), 1 ½ tsp SPICE crushed pepper, 1 tbsp SPICE crushed chillie, ½ tsp SPICE fenugreek seeds, 2 tbsp SPICE curry leaves (chopped finely), juice of 1 lime, SPICE salt to taste, 2 tomatoes (sliced),½ tsp Mc Currie mustard seeds, Oil for frying.
Method
De-vein the salmon and break up into small pieces. Add the crushed pepper, fenugreek seeds, salt and lime and mix well. Set aside. In a wok heat the oil. Add the tomatoes, onions green chillies, garlic, curry leaves, mustard seeds and crushed chillies and sauté on a low flame, until the onions are a light brown colour. Add the salmon mixture and mix well until the onion mixture is well distributed. Saute once again on a low flame and take off the fire.
Ingredients
450 grms beef, 25 g SPICE Tamarind, 75 ml water, 5 tsp SPICE Pepper Powder, 1 tsp salt, 2 tsp SPICE Turmeric, 2 cm SPICE Cinnamon stick, 2 cm lemongrass.
Method
Wash and cut the beef into 2 cm cubes, mix tamarind with water and remove seeds, place tamarind water in a pan, add chillie powder, pepper powder, salt turmeric, cinnamon stick and lemon grass and mix well, add the beef cubes and simmer over a medium heat until the meat is tender and the gravy has thickened.
Ingredients
1 ½ cups crab meat, 2 cups mashed potatoes, 5-6 red onions (sliced finely), 5 green chillies (sliced finely), 1 tsp SPICE garlic paste, ½ tsp SPICE ginger paste, ½ tsp SPICE curry leaf powder or 2 tsp SPICE dry curry leaves (finely chopped), ½ tsp SPICE turmeric powder, 1 tsp SPICE unroasted chillie powder, 1 tsp SPICE crushed pepper, 1 tsp SPICE garam masala, SPICE salt to taste, juice of one lime, ½ – ¾ cup finely powdered bread crumbs, white of one egg, oil for frying
Method
Boil the potatoes and mash well. Heat 1 tbsp oil in a wok, add the chopped onions, green chillies, ginger, garlic and curry leaves or powder. Saute until the onions are a light brown. Add the spice powders and sauté well. Add the crab meat. Mix well and cook for 4-5 minutes or until the mixture is dry. Add the mashed potato, lime and salt to taste and set aside to cool. When cool, shape into balls, dip in egg white and coat with bread crumbs. Deep fry and enjoy with Tomato sauce and onion sambol.
Ingredients
1 1/2 cups Basmathi Rice, 2 1/2 cups water, 1 bay leaf, 5 “SPICE” Cardamoms, 6 “SPICE” cloves, 2″ piece “SPICE” cinnamon quills, 2 green chillies slit lengthwise, 3 tbsp ghee, 1 red onion sliced finely, 10-15 cashewnuts, 1 onion cut in rings, and a few raisins, “SPICE” salt to taste.
Method
Soak the rice for at least 10 minutes. Heat the ghee in a pressure cooked or a pan.. Fry the cashewnuts and raisins and set aside. To the same pan add onions and fry till golden brown and set aside. Add a little more ghee and add the bay leaf, cloves, cinnamon and fry for a minute. Add the green chillies and fry for another minute. Add rice and fry on a medium flame for about 3-4 minutes. Stir all the time to prevent burning. Pour water and salt. Cook rice till fully done. Garnish with fried cashewnuts, onion rings and raisins.
Ingredients
String hoppers, 1/4 cup carrot, chopped, 1/4 cup white cabbage, chopped, 1/2 tsp ginger, chopped, 1/2 tsp garlic, crushed, 1 tbsp onion, sliced, 1 tsp “SPICE” chillies, crushed, Salt to taste, 2 tbsp oil, 2 large eggs, “SPICE” turmeric, to taste 1/2 cup curry sauce
Method
1. Prepare the noodle dough
2. Steam the string hoppers
3. Make the kottu
Heat 1 tbsp oil on an iron plate and lightly fry the “SPICE” ginger paste and “SPICE” garlic paste. Add the chopped onion, cabbage and carrots, “SPICE” crushed chilli and “SPICE” turmeric, and fry for a few minutes until cooked. Crack the eggs over the top and fry until eggs are half cooked.
4. Serve string hoppers
Chop the string hoppers and add to the kottu with your choice of curry and season with salt to taste. Mix well before removing from heat. Serve warm.
Ingredients
2 cups of rice, 1.5 – 2 cups thick coconut milk, 4 – 4.5 cups water, Salt (to taste)
Method
1. Wash the rice, put in a medium saucepan and add water.
2. Bring to the boil in medium heat, cover the saucepan, cooking until the rice is soft, 15-20 minutes.
3. Add coconut milk and salt, stir well, and reduce heat to low, continue cooking in low heat for another 10 minutes, until the milk has been absorbed.
4. coconut milk is absorbed, and the rice is very soft and creamy. By now rice milk is ready.
5. Transfer the rice milk to a flat plate and fatten down with piece of butter paper.
6. If you like any shape, you can use a cookie cutter.
You can serve with “SPICE“ Katta sambol, “SPICE“ Seeni sambol, “SPICE” masala (fish, chicken, cuttle fish and mutton).
Ingredients
500g crabs, 3 tsp “SPICE” unroasted chillie powder, 6 red onions (sliced finely), 3 green chillies (sliced finely), 60 g grated coconut, 1 tbsp “SPICE” curry leaves, 1 tsp “SPICE” garlic paste, 2 “SPICE” cloves, 1 tbsp “SPICE” roasted curry powder, 1 cup each of 2nd and 3rd extracts of coconut milk, 1 cup 1st extract of coconut milk, 1 1/2 tsp “SPICE” fenugreek seeds, 1/2″ piece “SPICE” sera, 2 “SPICE” cardamoms, a dash of grated “SPICE” nutmeg, 1/2 tsp “SPICE” turmeric powder, 1 tsp lime juice.
Method
1. Wash and clean crabs.
2. Roast the grated coconut and grind finely.
3. Mix all the ingredients, except the lime juice and 1st extract of coconut milk, with the crabs.
4. Add 2nd and 3rd extracts of coconut milk and bring to boil. Simmer for 15 minutes.
5. Add the 1st extract of coconut milk and lime juice and simmer for a further 15 minutes.
Note: Crab curry is the “In” thing with Yellow Rice or Ghee Rice
