This is a Prime Shipping Product. It's time to make food preparation a lot easier! Enjoy your NO COLOR authentic Lamb Jalfrezi recipe from our cookbook. Ingredients √ 500g Lamb cubed √ 1 red pepper cubed √ 1 green pepper cubed √ 1 medium onion chopped √ 4 Tbsp tomato puree √ 4 Tbsp oil √ 1 tsp Leena Jalfrezi Masala √ juice of 1 lemon √ 1 extra medium onion cubed √ Salt to taste Method 1) Heat oil in a saucepan on high heat. Add lamb pieces and fry until brown on both sides. Remove and keep aside. 2) In the remaining oil, fry chopped onion until golden brown. Add previou... [Read More]
Mutton Thokku is a fiery hot Andhra Mutton Pickle. In this preparation, the pickle paste is made like a curry masala with ginger, garlic, chillies, curry leaves, onions, tomatoes and a melange of spices including cardamom, cumin, bayleaf etc and chunky pieces of chicken are added to the mix. All it takes is 1 spoon to ignite memories of Hyderabad. Enjoy with rotis or rice, during meal time. All meat used is Halal cut.
Andhra pickles have a fiery hot base of red chillies and a blend of aromatic spices including ginger, garlic, curry leaves, cumin, mustard etc. In this spicy Andhra pickle, mutton chunks are added to the spicy red chilly base to create a wholesome meal itself in every bite. All meat used is Halal cut.
►Garam masala is a wonderfully aromatic blend of spices from India. ►Garam means "hot" or "heating" and masala means "spice blend". The "hot" is not necessarily referring to the kind of heat we find in hot chillies but to the fact that the spices are first toasted then ground. ►Another explanation we've heard is that the amalgamated effect of the spices in garam masala increases body temperature, a pleasant warm glow you might feel after eating a dish flavoured with it. ►It does however usually include some black pepper and cinnamon or cassia which carry some heat. ►Many of the ... [Read More]
The "Vindaloo" style of cooking is of Goan origin - and is essentially a fiery-hot "sweet and sour" style curry made with red hot chili and vinegar. Succulent pieces of chicken are pickled with the vindaloo curry to create a distinctive taste, best enjoyed with a enutral base of chapatis or rice. All meat used is Halal cut.
Kala (black or dark) Masala get its name from its appearance. This dark spice blend is a result of dark roasting of 25 ingredients, which gives it a complex smoky flavor This is a traditional recipe from the Western part of India. If you are looking to add a slightly roasted flavour to your food, simply add this blend towards the end of cooking. The Kala Masala is great with meats and can be added to sauces too. Please note that this spice blend is concentrated and is to added in small quantities
Made with whole prawns, a variety of roasted and ground spices, chillies and natural vinegars, Baria brings you its characteristic Parsi perspective on the traditional Goan Prawn pickle. Enjoy Baria`s spicy Prawn Pickle as a filling in sandwiches or as an accompaniment to steamed vegetables, boiled rice or bread.
Andhra chicken pickles have a fiery hot base of red chillies and a blend of aromatic spices including ginger, garlic, curry leaves, cumin, mustard etc. In this spicy Andhra pickle, succulent pieces of chicken are added to the spicy red chilly base to create a lip-smacking outcome in every bite. All meat used is Halal cut.
Rich and exotic Mutton Curry made in the true "Mughalai" tradition. Add this spice mix with mutton, cooking oil, onion green chilies, cilantro and mint leaves. Detailed recipe instructions provided inside of box.
The pride of the Mughals, now brought to you condensed in a packet. The Mughlai curry is a rich curry made with garlic, garam masalas, green chillies, ginger, coriander powder, cumin, yogurt, tomatoes all blended together. Baria`s Mutton Mughlai has succulent Mutton pieces added to this flavourful masalas, creating a unique product with an explosive taste. All meat used is Halal cut.
A Thokku is a fiery hot Andhra pickle. In this preparation, the pickle paste is made like a curry masala with ginger, garlic, chillies, curry leaves, onions, tomatoes and a melange of spices including cardamom, cumin, bayleaf etc and chunky pieces of chicken are added to the mix. All it takes is 1 spoon to ignite memories of Hyderabad. Enjoy with rotis or rice, during meal time. All meat used is Halal cut.
The pride of the Mughals, now brought to you condensed in a packet. The Mughlai curry is a rich curry made with garlic, garam masalas, green chillies, ginger, coriander powder, cumin, yogurt, tomatoes all blended together. All meat used is Halal cut.
Master Indian cooking at home with more than seventy recipes from the multi-James Beard Award-winning author who "introduced the world to Indian food" (Epicurious). For more than forty years, Madhur Jaffrey has been revered as
Eating fresh, locally-grown vegetables each day is healthy for you and the planet--and now, with this Indian cookbook, vegetarian meals don't have to be boring! This new vegetarian Indian cookbook by acclaimed author and caterer
350 user-friendly recipes from all over India, a country whose diverse cultures and religions are reflected in its cuisine. The recipes include background information and are designed to educate the cook, making them more comfortable
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