Dal Makhani

Black lentil curry

Black lentils simmered with butter, a signature delicacy from Punjab. Our classic recipe also features red kidney beans, chickpea splits, green and red chilli, ginger, coriander,  garlic and fenugreek leaves.

Dal Makhani is one of our most popular dishes that can be eaten as a quick and easy to prepare lunch at work, or as part of your evening meal with your favourite rice on the side.

 

Chicken Manchurian

 

 

One of the all-time-favourite Indo-Chinese dishes, Chicken Manchurian is a perfect combination of deep-fried chicken and a spicy gravy.

INGREDIENTS

½ tsp sesame oil
1 red onion, cubed into 2cm pieces
3 garlic, finely sliced
2 spring onions, chopped, save the green tops for garnish
1 green bell pepper, cubed into 2cm pieces
1 green chilli, split lengthways
2 tbsp soy sauce
1 tbsp rice wine vinegar
2 tbsp tomato ketchup
1 tbsp red chilli sauce
1 tbsp green chilli sauce
½ tsp sugar
½ cup chicken stock
½ tsp black pepper
Salt to taste
1 tbsp corn flour with 3 tbsp chicken stock
Oil for deep frying

MARINADE

500g Chicken thigh pieces, boneless and skinless
4 tbsp corn flour
2 tbsp all-purpose flour
2 tbsp rice flour
1 tbsp soy sauce
1 tbsp ginger garlic paste
1 egg, beaten
1 tbsp red chilli powder
½ tsp freshly ground black pepper
1 tsp salt or to taste
1 tbsp water, if required

COOKING METHOD

In a bowl, add all the marinade ingredients together and set aside in the refrigerator to marinate for an hour or overnight. Remove and place in room temperature for half an hour prior to frying.

Heat oil in a deep fryer or heavy bottomed pan to fry the chicken. Add the marinated chicken pieces in batches and deep fry them on a medium to high heat for 5 – 7 minutes or until just cooked. Drain and place on absorbent paper. Set aside.

In a hot wok or frying pan, add 2 tbsp of the oil the chicken was deep fried in and sesame oil. Add the onion, garlic, spring onion and sauté for a couple of minutes. Add the bell pepper and fresh green chilli and sauté. Stir in the soy sauce, vinegar, tomato ketchup, chilli sauces and sugar. Add the chicken stock and cook the mixture for 2-3 minutes.

Add the deep fried chicken pieces, black pepper, salt and mix well to coat the chicken pieces with the sauce. Check the seasoning. Add the stock mixed with cornflour and toss the contents for a few minutes until the sauce thickens and sticks to the chicken pieces.

Remove the pan from the heat and garnish with chopped green spring onions and serve hot.

Note: You can buy the red chilli and green chilli sauces from any Asian grocery store or some of the supermarkets stock them in the International food aisle.

 

GOBI 65 (Deep Fried Cauliflower with Indian Spices)

GOBI 65 – Deep Fried Cauliflower with Indian Spices

 

 

Blanched cauliflower florets coated with aromatic Indian spices and deep fried. Beat the cold with this spicy and delicious snack or serve as an appetiser at your next party.

INGREDIENTS

1 medium size cauliflower, cut into florets
1 tsp ginger garlic paste
1 tsp red chilli powder
1 tsp garam masala powder
1 tsp black pepper powder
4 tbsp plain flour
4 tbsp corn flour
½ cup of water
½ bunch coriander leaves, finely chopped
1 sprigs of curry leaves, finely chopped
1 tsp salt or to taste
1 tsp chaat masala (optional)
Oil for deep frying
Few curry leaves and green chillies for garnish

COOKING METHOD

In a pot of boiling water, blanch the cauliflower florets for a minute. Drain and set aside.

In a bowl, add ginger garlic paste, garam masala powder, chopped coriander, chopped curry leaves, salt, red chilli powder, black pepper powder, plain flour, corn flour, add a little water and mix well to make a thick marinade.

Pour the marinade onto the blanched cauliflower florets, coat well with the mixture and set aside for frying.

Heat oil in a pan and deep fry the cauliflower in batches until crispy and golden brown. Drain in a kitchen towel and sprinkle some chaat masala if using.

Garnish with some fried curry leaves and green chillies and serve hot with a cuppa.

Enjoy!

 

Chana Masala Popular Vegetarian Dish

Chana Masala Popular Vegetarian Dish

 

 

A spicy and popular vegetarian dish from the North of India that goes really well with Bathura and naan. Chick peas are versatile beans which are a high source of protein and rich in fibre.

INGREDIENTS

2 tbsp oil
1 tsp cumin seeds
1 small cinnamon stick
2 green cardamom
2 cloves
1 bay leaf
1 large red onion, chopped
1 tsp salt or as required
1 tsp turmeric powder
1 tbsp ginger garlic paste
2 large tomato, chopped
5 tbsp Rasoi Magic Chana Masala Spice Mix
420g canned chick peas with brine
Juice of 1 lemon
1 bunch fresh coriander leaves, chopped

COOKING METHOD

Heat oil in a large frying pan, add the cumin seeds, cinnamon stick, green cardamom, cloves, bay leaf and sauté for a few seconds. Add the chopped onion, turmeric powder, salt and sauté for a few minutes until the onions are soft and golden brown. Add the ginger garlic paste and sauté for a minute or until the raw flavour is gone. Add the chopped tomatoes, spice mix and mix well. Cover with lid and cook for 5 minutes on a medium heat until the tomatoes are soft and mushy.

Remove lid and add the canned chick peas with brine water and mix well. Cover with lid and cook for another 10 minutes. Check the consistency of the sauce and add more water if required. Check for seasoning, add the lemon juice and mix well. Remove from heat, stir in the chopped coriander leaves and serve hot.

 

 

Methi Mutter Malai

Methi Mutter Malai Cold Remedy

 

 

A healthy and tasty recipe made with MTR Rasoi Magic Methi Mutter Malai spice mix. This creamy curry made with green peas and fenugreek leaves has a number of medicinal properties. Fenugreek leaves are an excellent herbal remedy for reducing cholesterol and blood sugar levels, good for your tummy and is rich in iron.

INGREDIENTS

1 tbsp oil
1 tsp butter
1 tsp cumin seeds
1 onion, chopped
1 tsp salt, or to taste
1 tbsp ginger garlic paste
2 tbsp cashewnuts, boiled and ground into smooth paste
1 large ripe tomato, pureed
5 tbsp Rasoi Magic Methi Mutter Malai spice mix
1 tsp sugar or honey
½ cup milk
½ cup fresh cream
1 cup green peas
Water, as required
Coriander leaves for garnish

COOKING METHOD

Heat oil and butter in a pan, add the cumin seeds and sauté for a few seconds. Add the chopped onion, salt and sauté until the onions are translucent. Add ginger garlic paste and sauté for a couple of minutes until the raw flavour is gone. Add the cashew nut paste and stir well for a minute.

Add the pureed tomato, spice mix and cook on a medium heat for 5 minutes. Add sugar, green peas, milk, cream and bring the sauce to a boil stirring occasionally. Adjust the consistency of the sauce by adding water as required. Check seasoning and remove from heat. Garnish with coriander leaves and serve hot.

 

 

Paneer Makhanwala curry for kids

Paneer Makhanwala Curry for Kids

 

Here’s a rich and creamy paneer dish made with MTR Rasoi Magic No Onion No Garlic Paneer Makhanwala spice mix that is a huge hit with kids… even the picky eaters devour this in no time. As you can see from the photo, my 5-year-old daughter Esther absolutely loves it!

INGREDIENTS

2 tbsp oil
500g paneer, cut in cubes
3 tbsp butter
5 cashew nuts
4 large ripe tomatoes, chopped
1 tsp salt, or to taste
5 tbsp Rasoi Magic No Onion No Garlic Paneer Makhanwala spice mix
1 tsp sugar or honey
1 tbsp dried fenugreek leaves (Kasuri Methi)
½ cup fresh cream

COOKING METHOD

Heat oil in a frying pan and shallow fry the paneer for a few minutes on both sides until they turn slightly brown. Remove onto kitchen towel and set aside.

Heat 1 tbsp butter in the same pan, add the cashew nuts and saute for a couple of minutes. Add the chopped tomatoes, salt and spice mix and cook until the tomatoes are soft and mushy.

Remove from heat and cool the tomato spice mixture and blend into a fine paste by adding water if required.

Add the remaining butter to the same pan and add the pureed tomato spice mixture and bring it to a boil. Add sugar, dried fenugreek leaves, cream and mix well. Check seasoning and remove from heat.

Serve with roti or steamed rice.

 

 

Vegetarian recipe

Vegetable Kolhapuri

 

 

Vegetable Kolhapuri is a vegetarian recipe from the city of Kolhapura in Maharashtra – it includes a mix of vegetables, cashews, chillies and lots of delicious spices. Serve it with rice and you’re in for a treat!

INGREDIENTS

2 tbsp oil
1 tsp cumin seeds
2 cloves
2 green cardamom
1 bay leaf
1 cinnamon stick
5 curry leaves
1 large red onion, made into paste
1 tsp salt or as required
1 tsp minced ginger
1 tsp crushed garlic
1 small green chilli, finely chopped
5 tbsp Rasoi Magic Veg Kolhapuri Spice Mix
2 large tomatoes, pureed
1 cup water or veg stock, as required
2 tbsp cashew nuts, boil until soft and make into paste
500g mixed chopped vegetables, frozen or fresh
1 tbsp dried fenugreek leaves
1 bunch fresh coriander leaves, chopped
1 tbsp ghee
4 dried red chillies

COOKING METHOD

Heat oil in a large frying pan, add the cumin seeds, cloves, green cardamom, bay leaf, cinnamon stick and sauté for a few seconds until the flavours are infused in the oil.

Add curry leaves, onion paste, salt and saute well until the onion paste is nicely browned.

Add Rasoi Magic Veg Kolhapuri Spice Mix and tomato puree and mix well. Add water or stock, cover and allow it to cook for 10 minutes.

Remove lid and stir in the cashew nut paste and cook for 10 minutes on low heat. Add the mixed vegetables and mix well. Add a little water or stock to dilute the consistency if thickened and bring the sauce to a boil.

Simmer for 5-10 minutes until the vegetables are cooked through and add fenugreek leaves and mix well.

Stir in the chopped coriander leaves and remove from heat.

Optional step, add ghee in a small pan and fry the dried red chillies for a few seconds and pour this onto the Vegetable Kolhapuri mixture.

To serve, prepare the Ready to Eat MTR Jeera rice according to the packet instructions and serve hot on the side with delicious Vegetable Kolhapuri.