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| HOT
CURRY PASTE |
| Singapore
Noodles |
| Ingredients |
| 500 g noodles |
| 2 large carrots |
| ½ cup shredded cabbage |
| 2 large capsicum |
| 3 spring onions (bulbs with greens) |
| 3 teaspoons Jaipur Hot Curry Paste |
| 1 tablespoon garlic (finely chopped) |
| 1 tablespoon ginger (finely chopped) |
| ½ cup oil |
| 2 tablespoons tomato sauce (optional) Seasoning
of salt and soy sauce |
| Method |
Chop fine the ginger, garlic
and spring onions. Boil the noodles and toss
with salt and oil. Cut carrots and capsicums
into long, thin strips. Shred the cabbage.
Heat oil in a wok. Add finely chopped ginger
and garlic. Stir fry all vegetables for ½
a minute. Add the Jaipur Hot Curry Paste and
then the noodles. Stir fry on a high flame
for a minute or two. Add a dash of soy sauce,
tomato sauce and salt to taste. Serve with
garnish of chopped spring onion greens.
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| Lentil &
Spinach Curry |
| Ingredients |
| 75g yellow lentils (moong dal) |
| 450ml water |
| 450g chopped spinach |
| 3 tablespoons oil |
| 1 teaspoon whole mustard seeds |
| 2 tomatoes, chopped |
| Salt to taste |
| 2 tablespoons Jaipur Hot Curry Paste |
| 50g unsalted butter |
| Method |
Roast lentils in a thick bottomed
pan over a gentle heat for 5 minutes or until
light golden brown. Add water, bring to a
boil and simmer for 20 minutes or until tender.
Set aside. In another pan heat oil and fry
mustard seeds until they splutter. Add the
tomatoes, Jaipur Hot Curry Paste, salt and
spinach. Stir fry for 5 minutes. Finally,
stir in butter and serve.
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|
| Cauliflower
and Pea Curry |
| Ingredients |
| 1 medium size cauliflower |
| ½ cup shelled green peas |
| 2 teaspoons Jaipur Hot Curry Paste |
| 3 tablespoons tomato paste |
| 3 onions |
| 1 cup coconut milk/cream |
| A few sprigs coriander leaves |
| Salt to taste |
| ¼ cup oil |
| 1 teaspoon garlic |
| Method |
Cut cauliflower into florets.
Make a paste of tomatoes and onions. Heat
oil. Add onion and tomato paste, fry until
lightly coloured. Add garlic paste, Jaipur
Hot Curry Paste, cauliflower and peas and
sauté for a few seconds. Add ½
cup water. Bring to a boil, add salt, coconut
cream and simmer for 10-15 minutes. Garnish
with chopped coriander leaves.
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|
| TIKKA
PASTE |
| Tikka Salad
Dip |
| Ingredients |
| 2 cups sour cream |
| 1 teaspoon Jaipur Tikka Paste |
| 2 teaspoons tomato ketchup |
| Salt to taste |
| Method |
Mix all ingredients in a blender.
Adjust the seasoning and use as required.
Serve with finger sized cut vegetables of
your choice. Some suggested vegetables are
carrots, blanched mushrooms, cauliflower florets,
broccoli, spring onions, cucumber, celery
stalks, etc. The dip goes well with other
bite size snacks and crackers too.
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|
| Fish / Chicken
Tikka |
| Ingredients |
| 500 g boneless chicken OR 500 g boneless
fish steaks |
| 1½ cups curd/yogurt |
| 3 tablespoons Jaipur Tikka Paste |
| 1 tablespoon ginger garlic paste |
| 2 onions (sliced) |
| 2 lemons |
| ¼ cup oil |
| 2 tablespoons Jaipur Tikka Curry Paste |
| Method |
Cut the chicken or fish steaks
into large cubes. Marinate the chicken/ fish
cubes with ginger garlic paste, Jaipur Tikka
Paste, curd and salt. Skewer pieces and grill
in a tandoor or on a barbeque. Baste with
oil from time to time. Serve hot with onion
slices, lemon slices and a green salad.
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|
| MILD
CURRY PASTE |
| Chicken
Korma |
| Ingredients |
| 1 medium onion, chopped fine |
| 2 tablespoons vegetable oil |
| ½ kg chicken breast, cubed |
| 2 tablespoons Jaipur Mild Curry Paste |
| 150 ml water |
| 2 tablespoons ground almonds/ cashew nuts |
| 3 tablespoons double cream or yogurt |
| Method |
Fry onion in oil till golden
brown. Add the chicken and Jaipur Mild Curry
Paste and stir fry for 10 minutes. Add water,
cover tightly and simmer for 10 minutes, till
chicken is tender, adding more water, if required.
Stir in cream (or yogurt) and ground nuts
and serve.
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|
| Tangy Prawn
Curry |
| Ingredients |
| 500g prawns, shelled, de-veined |
| 1 tablespoon lemon juice |
| 1 tablespoon clarified butter (ghee)/ oil |
| 3 tomatoes, quartered |
| 10 garlic cloves |
| 1" ginger, cut into fine strips |
| 2 green chillis, slit |
| 2 tablespoons Jaipur Mild Curry Paste |
| Salt to taste |
| Method |
Marinate prawns in lemon juice
for 10 minutes. Wash and set aside. Heat ghee
or oil and add tomatoes. Stir and add the
garlic, ginger and green chillis. Sauté
till tomatoes are soft, but not broken. Add
Jaipur Mild Curry Paste and fry. Add ½
cup water and bring to the boil. Lastly add
prawns and simmer for 10 minutes till cooked.
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|
| Shahi Chicken |
| Ingredients |
| 75g red lentils (masoor dal) |
| 75g split yellow peas, soaked overnight |
| 450ml water |
| ½ teaspoon turmeric powder |
| ½ teaspoon salt |
| 1 tablespoon Jaipur Mild Curry Paste |
| 1" piece ginger, sliced fine |
| 5 cloves garlic, crushed |
| 2 tablespoons pure ghee or oil |
| 1 medium onion, thinly sliced |
| 1 teaspoon onion seeds |
| 1 teaspoon whole mustard seeds |
| Method |
Wash the lentils and peas.
Bring water to boil, add turmeric, salt, Jaipur
Mild Curry Paste, ginger, garlic and pulses.
Cover and simmer for 15-20 minutes, until
the lentils are soft. Mash the mixture to
a thick sauce and simmer for a few minutes.
Just before serving, heat ghee separately
and fry the mixed seeds till the mustard seeds
splutter. Immediately add onions and fry till
golden brown. Pour the hot mixture (tadka)
over the dal and serve.
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|
| TANDOORI
PASTE |
| Tandoori
Chicken |
| Ingredients |
| 1 small (700g) chicken, skinned |
| 3 tablespoons Jaipur Tandoori Paste |
| 1 small onion |
| Juice of 1 lemon or 3 tablespoons yogurt |
| Salt to taste |
| Method |
Make small gashes in chicken.
Grind onion and squeeze out juice. Rub into
chicken with Jaipur Tandoori Paste, lemon
juice or yogurt and salt. Marinate for an
hour. Grill on either side in an oven or rotisserie.
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|
| Tandoori
Pomfret |
| Ingredients |
| 2 (750 to 800 g) Pomfrets |
| ¼ cup curd/yogurt |
| 1/3 cup cream |
| 2½ teaspoon ginger paste |
| 2½ teaspoon garlic paste |
| 2 tablespoons Tandoori Curry Paste |
| 2 teaspoons lemon juice |
| Butter for basting |
| 2 eggs |
| Method |
Clean the pomfret
and make 3 deep incisions across each side.
Hang the curd in a muslin for 15 minutes and
squeeze out the liquid. Separate egg yolks
and whites and mix yolks with curd and Tandoori
Paste. Apply on the fish and keep aside for
3 hours. Skewer the fish and roast on a grill
or in a tandoor for 5-10 minutes. Remove and
hang the skewers to allow excess moisture
to drip off. Baste with butter and roast again
for another 6-8 minutes. Serve with onion
rings and lemon slices. Serve with an Indian
bread of your choice.
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| VINDALOO
PASTE |
| Pork Vindaloo |
| Ingredients |
| 500g lean pork, cubed |
| 2 tablespoons oil |
| 2 onions, finely sliced |
| 4 cloves garlic, crushed |
| ¼ cup tamarind pulp |
| 2 tablespoons vinegar |
| 2 tablespoons Jaipur Vindaloo Curry Paste |
| Salt to taste |
| ½ teaspoon sugar |
| Method |
Fry onions in oil till golden
brown. Add crushed garlic and stir fry. Add
Jaipur Vindaloo Curry Paste, vinegar and fry.
Add pork pieces and fry for 2 minutes more.
Add tamarind pulp, salt and 1 cup warm water.
Simmer till pork is cooked and gravy is thick.
Remove from fire and sprinkle with sugar.
Stir and serve.
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|
| Masala Lamb
Chops |
| Ingredients |
| 4 lamb chops or cutlets |
| 2 tablespoons Jaipur Vindaloo Curry Paste |
| 2" piece fresh ginger, chopped |
| 2 cloves garlic, chopped |
| 150 ml water |
| Salt to taste |
| 1 egg, beaten |
| Oil for shallow frying |
| Jaipur Sweet Mango Chutney to serve |
| Method |
Place the chops in a large
saucepan with the Jaipur Vindaloo Curry Paste,
ginger, garlic, water and salt. Bring to the
boil, cover and simmer for 20-25 minutes until
the meat is tender. Remove the chops from
pan with a slotted spoon. Dip each chop in
beaten egg and shallow fry till golden. Serve
with Jaipur Sweet Mango Chutney.
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|
| Egg Vindaloo |
| Ingredients |
| 6 eggs |
| 2 medium sized potatoes |
| 2½ tablespoons tomato purée |
| 10 ml vinegar |
| ½ teaspoon ginger paste |
| ½ teaspoon garlic paste |
| 1 teaspoon black peppercorns |
| 2 teaspoons Jaipur Vindaloo Curry Paste |
| 2 cups chopped onions |
| 50 ml (¼ cup) oil |
| Salt to taste |
| Method |
Grind onions to a fine
paste. Boil the eggs, shell and keep aside.
Heat oil, add onions and tomato paste, fry
until oil separates from the masala. Add
ginger and garlic pastes and fry for 1 minute.
Add Jaipur Vindaloo Curry Paste, potatoes
and salt. Add water and bring to a boil,
simmer until potatoes are cooked. Add vinegar
and crushed peppercorns and sugar. Add the
eggs simmer for 2 minutes. Serve hot garnished
with grated boiled egg white and chopped
coriander.
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| BIRYANI
PASTE |
| Chicken
Biryani |
| Ingredients |
| 1 kg chicken |
| 1 kg long grain rice (like Basmati) |
| 1½ cup clarified butter (ghee)/ oil |
| 2 teaspoons each ginger and garlic paste |
| 4 tablespoons Jaipur Biryani Curry Paste |
| 1 tablespoon cinnamon, cardamom, cloves |
| ½ g saffron |
| 1 large cup curd/ yogurt |
| 4 lemons |
| A few sprigs of mint leaves |
| A few sprigs of fresh coriander |
| 5 medium tomatoes |
| 5 medium onions (sliced thinly) |
| Method |
Heat oil. Fry sliced onions
until golden brown and keep aside. Marinate
the chicken in beaten curd, ginger garlic
paste and Jaipur Biryani Curry Paste. Par
boil the Basmati rice in water with chopped
mint leaves, juice of ½ a lemon until
¾ done. Heat ½ cup oil and sauté
the chicken pieces for 10-15 minutes, add
sliced tomatoes, chopped mint leaves and coriander
leaves. Cover for 5 minutes until chicken
is coated with a thick gravy. Grease an ovenproof
dish with clarified butter (ghee). Place the
chicken with gravy at the bottom and top it
with the under-cooked rice. Place fried onions,
round slices of tomatoes on top, with a few
chopped mint and coriander leaves and sprinkle
with saffron. Cover with a tight fitting lid
and bake in a hot oven for 20 to 25 minutes
or on a slow flame with a griddle Underneath.
Serve hot with a salad and a raita.
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|
| Mutton Biryani |
| Ingredients |
| 3 tablespoons clarified butter (ghee) |
| 2 large onions, sliced fine |
| 500g mutton, cut into pieces |
| 1 tablespoon Jaipur Biryani Paste |
| 100 ml yogurt |
| Salt to taste |
| 400g Basmati rice |
| 650 ml water |
| Few strands saffron, soaked in warm milk. |
| Method |
Fry the sliced onions in ghee
till well browned. Put in the Jaipur Biryani
Paste and fry for a minute. Add the mutton
pieces, a few at a time and fry well till
brown. Add ½ cup water, yogurt and
salt to taste and simmer till meat is tender
and gravy is thick. Meanwhile wash rice and
add 650 ml water. Bring to the boil on high
heat then simmer till rice is almost done
and water is absorbed. In a heavy greased
casserole spread half the rice. Pour half
the saffron liquid and then spread half the
cooked meat evenly. Repeat the process. Cover
tightly and bake in oven for 30 minutes.
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|
| GREEN
MASALA PASTE |
| Green Masala
Chicken |
| Ingredients |
| 3 tablespoons vegetable oil |
| 1 kg chicken breasts, skinned |
| 6 cloves garlic, minced |
| 2" piece fresh ginger, ground fine |
| 3 tablespoons Jaipur Green Masala Paste |
| 1 teaspoon salt |
| 2 tablespoons lemon juice |
| Method |
Heat oil in a thick bottomed
pan and put in enough chicken pieces to form
a single layer. Brown on both sides. Remove
pieces and place in a bowl. Repeat till all
the chicken is fried. Add garlic to hot oil.
When it turns medium brown, add ginger paste.
Stir fry and add the Jaipur Green Masala Paste.
Stir and cook for a minute. Put in all the
chicken pieces and juices from bowl. Add 2/3
cup water, salt and lemon juice. Stir and
bring to boil. Lower flame and cook for 10
minutes. Turn chicken pieces over and cook
for a further 5 minutes or till tender. Serve
with rice or naan rotis.
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|
| Nilgiri
Korma |
| Ingredients |
| 500 g mutton/ lamb |
| 4 teaspoons Jaipur Green Masala Curry Paste |
| 2 teaspoons ginger & garlic paste |
| 1½ teaspoons turmeric powder |
| 1 cup curds/ yogurt |
| ½ coconut |
| 1 teaspoon powder of cinnamon, cardamom
and cloves (garam masala) |
| 2 onions |
| ¼ cup oil |
| Method |
Clean and cut mutton into cubes.
Marinate with turmeric, ginger and garlic
paste, curd and salt and Jaipur Green Masala
Paste. Chop onion, grate & grind coconut*
to a smooth paste. Heat oil, add chopped onions,
marinated mutton, fry until fat separates
from the gravy. Add water and salt and cook
until mutton is tender. Finish off with ground
coconut paste. Serve hot with fried rice and
parathas.
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| MULLIGATAWNY
PASTE |
| Mulligatawny
Bacon Soup |
| Ingredients |
| 2 tablespoons lard |
| 1 rasher lean bacon, chopped |
| 2 onions, chopped |
| Few curry leaves |
| 200g beef, diced |
| 2 tablespoons Jaipur Mulligatawny Curry
Paste |
| 1 tablsepoon split red gram (tuvar dal) |
| 1 teaspoon raw rice |
| 400 ml beef stock |
| Salt and pepper to taste |
| 1 tablespoon lemon juice |
| Method |
Wash rice and red gram and
cook in a little water till soft. In another
pan, fry bacon and beef pieces in lard till
brown. Add chopped onions, curry leaves and
Jaipur Mulligatawny Paste. Fry till well browned,
adding more lard if required. Add stock, salt,
pepper and lemon juice and simmer for 20 minutes.
Blend roughly the cooked rice and dal mixture
and add to soup. Serve with slices of lemon
and brown bread.
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|
| Mulligatawny
Beef / Mutton Soup |
| Ingredients |
| 250 g mutton or beef |
| 2 cups coconut milk |
| ½ tsp ginger |
| ½ tsp garlic |
| 2 small onions |
| 2 medium tomatoes |
| 3 teaspoons Jaipur Mulligatawny Curry Paste |
| Few curry leaves |
| 2 lemons |
| Salt to taste |
| 5-6 cups stock |
| Method |
Cut even cubes of mutton and
cook separately in 2 cups of stock. Melt butter
in a pan add chopped ginger and garlic, stir
for a few seconds. Add chopped onions, tomatoes,
Jaipur Mulligatawny Curry Paste and curry
leaves. Add 3 cups of stock and cook until
vegetables are tender. Add the mutton pieces,
coconut milk and salt. Simmer for 15-20 minutes.
Adjust the seasoning. Serve hot with lemon
juice.
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