Recipes to accompany our Videos
Tikka Masala
Chicken Tikka Meat(1 Portion)
2 Chicken Breasts cut into bite size pieces. Marinate in 'Masala Sauce' for at least 4 hours preferably overnight. Barbeque or cook on a Griddle pan for 6-8 minutes till slightly charred. Add immendiately to Curry or refrigerate for later use
How to make the Curry(1 portion)
Heat 1 Chef's spoon of sunflower or veg oil in pan. Add a tablespoon of tomatoe paste and a pinch of methi leaves
and cook on moderate heat for aprox 1 minute. Now add X2 Ladels of Base Gravy, 1 Chef's spoon of coconut flour, Half a Chef's spoon of Almond powder(ground almonds) 1 Chef's spoon of 'Masala Sauce' and 1 table spoon of sugar. Bring to a boil and add Chicken Tikka pieces(6-8) simmer and reduce for 5 mins. Now add 1 Table spoon of Fresh single cream(DO NOT USE ELMLEA!) Garnish with fresh corriander and Tandoori Masala powder and serve. To make for 2 or 4 simply multiply the ingredients by 2 or 4 Enjoy!
*I have had a lot of requests for an E-Book, so I am in the process of writing an E-Book and producing a set of videos just to accompany this book. The book & Videos will cover a lot more recipes, techniques & secrets that I am unable to cover in the 10 minute allocation that 'YouTube allows. The Book will also tell the story on how I got into cooking Indian Food and will even go into, how to go about opening you own Indian Food outlet or catering Business. The book & videos will be very reasonably priced(under £10) If this is of interest to you please contact me through our contact page and I will add you to the list and once the book is finished I will contact you. Thanks for following Julian.
- 'Masala Sauce'(serves 8-10)
- Half a Chef's spoon of Garam Masala
- 1 Chef's spoon of Tikka paste
- Half a Table spoon of Mixed powder
- X2 400g pots of low fat Natural Yoghurt
- Half a Chef's spoon of Mints sauce
- Half a teaspoon of red food colouring(optional)
- 1 Chef's spoon of Tandoori Paste
- Half a tablespoon of Garam Masala
- 1 Chef's spoon of Kashmiri Masala
- 1 Chef's spoon of Methi leaves1 Chef's spoon of Mustard Seed Oil
- Juice of 1 Lemon & a little lemon zest.
Chicken Tikka Meat(1 Portion)
2 Chicken Breasts cut into bite size pieces. Marinate in 'Masala Sauce' for at least 4 hours preferably overnight. Barbeque or cook on a Griddle pan for 6-8 minutes till slightly charred. Add immendiately to Curry or refrigerate for later use
How to make the Curry(1 portion)
Heat 1 Chef's spoon of sunflower or veg oil in pan. Add a tablespoon of tomatoe paste and a pinch of methi leaves
and cook on moderate heat for aprox 1 minute. Now add X2 Ladels of Base Gravy, 1 Chef's spoon of coconut flour, Half a Chef's spoon of Almond powder(ground almonds) 1 Chef's spoon of 'Masala Sauce' and 1 table spoon of sugar. Bring to a boil and add Chicken Tikka pieces(6-8) simmer and reduce for 5 mins. Now add 1 Table spoon of Fresh single cream(DO NOT USE ELMLEA!) Garnish with fresh corriander and Tandoori Masala powder and serve. To make for 2 or 4 simply multiply the ingredients by 2 or 4 Enjoy!
*I have had a lot of requests for an E-Book, so I am in the process of writing an E-Book and producing a set of videos just to accompany this book. The book & Videos will cover a lot more recipes, techniques & secrets that I am unable to cover in the 10 minute allocation that 'YouTube allows. The Book will also tell the story on how I got into cooking Indian Food and will even go into, how to go about opening you own Indian Food outlet or catering Business. The book & videos will be very reasonably priced(under £10) If this is of interest to you please contact me through our contact page and I will add you to the list and once the book is finished I will contact you. Thanks for following Julian.
Butter Paneer(without cream)
This is a delicious Vegetarian Curry with a rich Full Flavour-Definitely Worth a try!
Ingredients: (serves 4)
300 grams of Paneer
2.5 Litres of Tomatoe Passata(crushed tomatoes)
2 Chef's Spoons of Vegetable Oil
100 grams of Butter or Ghee
Half a teaspoon of salt
1 Heaped Tablespoon of Cumin
1 Heaped Tablespoon of Garam Masala
Handful of Chopped Fresh Corriander1 Tablespoon of Ginger/Garlic paste
1 Teaspoon of Chilli powder.
To Cook..
Heat Vegetable Oil in the pan, then add the butter and melt. Once melted now add tomatoes and bring to a boil. Once boiling add the Garlic/Ginger paste.
Now add the spices- Chilli powder & Cumin, bring back to the boil than add the paneer (cut into bite size pieces.) after 3 minutes add the freshly chopped
corriander now add the Garam masala. Bring to a simmer on low heat till the oil rises to the top. Now it's ready to serve. Garnish with some more fresh
Corriander- Enjoy!
Ingredients: (serves 4)
300 grams of Paneer
2.5 Litres of Tomatoe Passata(crushed tomatoes)
2 Chef's Spoons of Vegetable Oil
100 grams of Butter or Ghee
Half a teaspoon of salt
1 Heaped Tablespoon of Cumin
1 Heaped Tablespoon of Garam Masala
Handful of Chopped Fresh Corriander1 Tablespoon of Ginger/Garlic paste
1 Teaspoon of Chilli powder.
To Cook..
Heat Vegetable Oil in the pan, then add the butter and melt. Once melted now add tomatoes and bring to a boil. Once boiling add the Garlic/Ginger paste.
Now add the spices- Chilli powder & Cumin, bring back to the boil than add the paneer (cut into bite size pieces.) after 3 minutes add the freshly chopped
corriander now add the Garam masala. Bring to a simmer on low heat till the oil rises to the top. Now it's ready to serve. Garnish with some more fresh
Corriander- Enjoy!
Saag Aloo (spinach & potaoe)
This is a delicious side dish or starter that's easy to make.
Ingredients(1 Portion simply multiply ingredients for more)
Teaspoon amount of Garlic/Ginger paste
6-8 pieces of par boiled potatoe (choose a nice firm potatoe like new)
Tblsp of Tomato paste
2 thick slices of tomato
A handful of thinly sliced onion
The Juice of a good sized wedge of Lemon
1 Chef's spoon of Sunflower or Vegetable oil
A pinch of Methi Leaves
A pinch of chili powder(not extra hot!)
1 Tblsp of Mix Powder
Pinch of salt
Pinch of Garam Masala
Handful of Fresh coriander
2 Bricketts of Frozen spinach(whole leaf)
Method
Heat Oil in your pan and then add Garlic/Ginger paste wait till the sizzle stops and then add
the onions, turn up the heat and once the onions are sauteed add Methi leaves, now add
a tablespoon of tomato paste, cook out then add the Mix Powder, Chili, and cook brisckly
on high flame for less than a minute, now add the potatoes, stir into the mixture but taking care
not to break the potatoes. Now add the tomatoes and some of the fresh coriander, now add
1/3 of a ladle of Base Gravy and continue stirring briskly, now add the defrosted spinach again
stirring briskly till all the liquid is absorbed. Once absorbed, now add another 1/3 ladle of gravy,
add salt and lemon juice stir in a cook for another 30 seconds then serve.
Garnish with Fresh coriander and sprinkle with Garam Masala- Done!
Ingredients(1 Portion simply multiply ingredients for more)
Teaspoon amount of Garlic/Ginger paste
6-8 pieces of par boiled potatoe (choose a nice firm potatoe like new)
Tblsp of Tomato paste
2 thick slices of tomato
A handful of thinly sliced onion
The Juice of a good sized wedge of Lemon
1 Chef's spoon of Sunflower or Vegetable oil
A pinch of Methi Leaves
A pinch of chili powder(not extra hot!)
1 Tblsp of Mix Powder
Pinch of salt
Pinch of Garam Masala
Handful of Fresh coriander
2 Bricketts of Frozen spinach(whole leaf)
Method
Heat Oil in your pan and then add Garlic/Ginger paste wait till the sizzle stops and then add
the onions, turn up the heat and once the onions are sauteed add Methi leaves, now add
a tablespoon of tomato paste, cook out then add the Mix Powder, Chili, and cook brisckly
on high flame for less than a minute, now add the potatoes, stir into the mixture but taking care
not to break the potatoes. Now add the tomatoes and some of the fresh coriander, now add
1/3 of a ladle of Base Gravy and continue stirring briskly, now add the defrosted spinach again
stirring briskly till all the liquid is absorbed. Once absorbed, now add another 1/3 ladle of gravy,
add salt and lemon juice stir in a cook for another 30 seconds then serve.
Garnish with Fresh coriander and sprinkle with Garam Masala- Done!
Mushroom Fried Rice
Ingredients;(1 portion)
1 Portion(600 ml) of cold pre- cooked Basmati rice
1/2 a Chef's Spoon of sunflower or vegetable oil
1/2 a tsp of Cumin seeds
1/2 a tsp of dried Methi leaves
1 tblsp of finely diced red pepper
4 medium white cap mushroom finely sliced
Fresh Coriander to garnish (optional)
Method
Heat a wok on a high flame and add in the oil.
Once the oil is hot (just starting to smoke), in with the cumin seeds, then almost
straight after that the mushrooms, peppers, methi leaves and then
the rice, keep stirring the ingredients to prevent them from sticking in the pan
and burning. Add a pinch of salt and keep tossing the rice for another 3-4
minutes until you see the rice steaming, this indicates it's done. Check the rice
is pipping hot (very important!) if it is, then serve.
Tip* The hotter the wok the better otherwise your rice will come out greasy. Also do not use
pre-heated rice as it will go mushy in the wok, to keep your rice nice and fluffy and all the grains
seperate make sure the rice is cold before it goes into the wok. Try experimenting with other ingredients like garden
peas, onions, chilies etc Enjoy!
1 Portion(600 ml) of cold pre- cooked Basmati rice
1/2 a Chef's Spoon of sunflower or vegetable oil
1/2 a tsp of Cumin seeds
1/2 a tsp of dried Methi leaves
1 tblsp of finely diced red pepper
4 medium white cap mushroom finely sliced
Fresh Coriander to garnish (optional)
Method
Heat a wok on a high flame and add in the oil.
Once the oil is hot (just starting to smoke), in with the cumin seeds, then almost
straight after that the mushrooms, peppers, methi leaves and then
the rice, keep stirring the ingredients to prevent them from sticking in the pan
and burning. Add a pinch of salt and keep tossing the rice for another 3-4
minutes until you see the rice steaming, this indicates it's done. Check the rice
is pipping hot (very important!) if it is, then serve.
Tip* The hotter the wok the better otherwise your rice will come out greasy. Also do not use
pre-heated rice as it will go mushy in the wok, to keep your rice nice and fluffy and all the grains
seperate make sure the rice is cold before it goes into the wok. Try experimenting with other ingredients like garden
peas, onions, chilies etc Enjoy!
Chicken Patia (aka Pathia)
This dish is for all you fans of sweet & sour curries.
This curry is very tasty with a sharp but also sweet flavour.
There is also background kick-so should satisfy all those lovers of spicy curries!
It also has an attractive red sauce.
Ingredients:
6-8 pieces of pre-cooked chicken
1 Chef's Spoon of vegetable oil.
1 tsp of Garlic Ginger paste
1 tsp of Methi leaves
1 heaped tsp of Chili powder
1 Chef's Spoon of Patia Sauce (see below)
Half a Chef's Spoon of tomato paste
1 tblsp of Mix powder
2 ladles of Base Gravy
pinch of salt
Fresh coriander to garnish.
Method:
Heat the oil in the pan on a moderate heat, then add the Garlic Ginger paste and cook till the water has evaporated.
Next add 1 tblsp of Methi leaves and 1/2 a Chef's Spoon amount of tomato paste and cook these for about a minute.
Now add the first ladle of Base Gravy and return to a vigorous simmer. Next add the pre-cooked chicken pieces.
Next add the salt and then add the 'Patia Sauce' and stir in well and reduce the sauce slightly. Once it has reduce some,
add the second ladle of Base Gravy and simmer now till the oil begins to separate from the sauce, once this happen turn
down the heat very low and wait about a minute, now garnish with fresh coriander leaves- Done!
Patia Sauce (serves 4 curries)
1 Chef's Spoon of Lemon Juice
1 Chef's Spoon of Masala Sauce (see other recipes on this page for Masala sauce)
1 Chef's Spoon of Pineapple juice (syrup is OK)
1 tblsp of Mango Chutney
Method:
Add all these ingredients into a bowl and whisk really well together (you can use a hand blender for this.
This curry is very tasty with a sharp but also sweet flavour.
There is also background kick-so should satisfy all those lovers of spicy curries!
It also has an attractive red sauce.
Ingredients:
6-8 pieces of pre-cooked chicken
1 Chef's Spoon of vegetable oil.
1 tsp of Garlic Ginger paste
1 tsp of Methi leaves
1 heaped tsp of Chili powder
1 Chef's Spoon of Patia Sauce (see below)
Half a Chef's Spoon of tomato paste
1 tblsp of Mix powder
2 ladles of Base Gravy
pinch of salt
Fresh coriander to garnish.
Method:
Heat the oil in the pan on a moderate heat, then add the Garlic Ginger paste and cook till the water has evaporated.
Next add 1 tblsp of Methi leaves and 1/2 a Chef's Spoon amount of tomato paste and cook these for about a minute.
Now add the first ladle of Base Gravy and return to a vigorous simmer. Next add the pre-cooked chicken pieces.
Next add the salt and then add the 'Patia Sauce' and stir in well and reduce the sauce slightly. Once it has reduce some,
add the second ladle of Base Gravy and simmer now till the oil begins to separate from the sauce, once this happen turn
down the heat very low and wait about a minute, now garnish with fresh coriander leaves- Done!
Patia Sauce (serves 4 curries)
1 Chef's Spoon of Lemon Juice
1 Chef's Spoon of Masala Sauce (see other recipes on this page for Masala sauce)
1 Chef's Spoon of Pineapple juice (syrup is OK)
1 tblsp of Mango Chutney
Method:
Add all these ingredients into a bowl and whisk really well together (you can use a hand blender for this.
Chicken Madras using our New 'Curry 2 Go-Spice Kits'- serves 2
Ingredients:
400g of Pre-cooked chicken.
2 Medium Onions very finely chopped
1 TBLSP of finely chopped green capsicum pepper
1 Chef's spoon (30g) of chopped (tin) tomatoes
4 heaped tsp's of 'Curry 2 Go Madras Spice Kit' spice blend.
2 Chef's spoons of Tomato paste
1/2 a tsp of salt
2 and a half Chef's spoons (60g) of vegetable oil
600ml of Onion paste mix
300ml of Boiling water
1 TBLSP of Garlic/Ginger paste
2 TBLSP's of Freshly chopped coriander
Method
1. Heat 1 Chef's spoon of vegetable oil in a hot pan.
2. Add the 2 finely diced onions, green pepper and soften for 3-4 minutes.
3. Next add the 1 Chef's spoon of chopped tin tomatoes and cook for 1 minute.
4. Now add 2 tsp's of the Curry 2 Go Madras Spice Kit' to the pan and fry
for 2 minutes.
5. Next add the 300 ml of boiling water and cook the onion mixture for 15 minutes.
6. After 15 minutes the onion mixture should be soft, next blend till completely smooth.
7. Next cut your chicken into bite size pieces and fry in a little oil till just slightly brown,
set the chicken a side for later.
8. Take your frying pan and add 1 and a half Chef's spoons of vegetable oil and heat.
9. Next, add the Garlic/Ginger paste and fry for 1 minute (do not burn!)
10. Add the 2 Chef's spoons of tomato paste and fry for just a minute.
11. Next, add 2 tsp's of the 'Curry 2 Go Madras Spice Kit' and fry the spices for 30-40 seconds
12. Next add the chicken and the Onion paste mixture little by little frying all the time.
13. Add the salt.
14. Keep adding the paste little by little, then reduce the sauce for about 5 minutes.
15. Sprinkle on some fresh coriander and serve. Done!
400g of Pre-cooked chicken.
2 Medium Onions very finely chopped
1 TBLSP of finely chopped green capsicum pepper
1 Chef's spoon (30g) of chopped (tin) tomatoes
4 heaped tsp's of 'Curry 2 Go Madras Spice Kit' spice blend.
2 Chef's spoons of Tomato paste
1/2 a tsp of salt
2 and a half Chef's spoons (60g) of vegetable oil
600ml of Onion paste mix
300ml of Boiling water
1 TBLSP of Garlic/Ginger paste
2 TBLSP's of Freshly chopped coriander
Method
1. Heat 1 Chef's spoon of vegetable oil in a hot pan.
2. Add the 2 finely diced onions, green pepper and soften for 3-4 minutes.
3. Next add the 1 Chef's spoon of chopped tin tomatoes and cook for 1 minute.
4. Now add 2 tsp's of the Curry 2 Go Madras Spice Kit' to the pan and fry
for 2 minutes.
5. Next add the 300 ml of boiling water and cook the onion mixture for 15 minutes.
6. After 15 minutes the onion mixture should be soft, next blend till completely smooth.
7. Next cut your chicken into bite size pieces and fry in a little oil till just slightly brown,
set the chicken a side for later.
8. Take your frying pan and add 1 and a half Chef's spoons of vegetable oil and heat.
9. Next, add the Garlic/Ginger paste and fry for 1 minute (do not burn!)
10. Add the 2 Chef's spoons of tomato paste and fry for just a minute.
11. Next, add 2 tsp's of the 'Curry 2 Go Madras Spice Kit' and fry the spices for 30-40 seconds
12. Next add the chicken and the Onion paste mixture little by little frying all the time.
13. Add the salt.
14. Keep adding the paste little by little, then reduce the sauce for about 5 minutes.
15. Sprinkle on some fresh coriander and serve. Done!
