Tried Tested recipes from SpicenEasy family kitchen
Sharing our tried and tested recipes with you...
SpicenEasy's Curry Kitchen
Welcome to our recipe page where I’ll share our favourite Indian recipes for you to try at home.
Most of these recipes are included in our Spice n Easy recipe kits but I’ve added a few extra handy hints to make cooking your curry even easier.
Onion Bhaji | Upma ( Savory Porridge) | |
Chicken Tikka Masala | Toor Daal Recipe | |
Bombay Potatoes | Chana Daal Recipe | |
Lamb or Beef Roganjosh | Daal Makhani Recipe | |
Mung Daal Salad | Red Kidney Beans Curry |
Onion Bhaji
Crispy onion fritters to liven up your snack platter..ideal as a starter
Ingredients
1 large Onion Sliced |
2/3 cup Besan (Chick Pea Flour) |
2 teaspoon Rice flour |
1 teaspoon salt |
2 teaspoon coriander seeds |
1 teaspoon dried thyme |
1teaspoon Chilli powder |
3 tablespoon water |
Oil for deep frying |
Method
Step 1:
- Mix Chick Pea Flour, Rice flour , salt and all the herb/spices together to create the batter mix
- Add sliced onions and mix well.
- Add water to ensure that the batter covers the sliced inions.
- Let mix sit for 5 mins.(this will enable juice to be released from the onions and ensure full flavour)
Step 2:
- Heat Wok with oil to highest heat level ..
- Taking small mounds of batter spread onion slices into hot oil ensuring fingers do not touch the oil.
- Deep fry till golden brown turning regularly.
Transfer to plate.Serve hot with tomato sauce.
Handy Hint: Layer plate with paper towel to absorb excess oil
Upma ( Spiced Savoury Semolina Porridge)
A savory porridge, this dish originates from South India and is used for a healthy breakfast.
Ingredients
1 tablespoon oil |
2 teaspoon black mustard seeds |
½ tsp fenugreek seeds |
1 tsp cumin seeds |
2 tablespoon yellow moong daal |
½ onion chopped |
¼ teaspoon chopped ginger. |
1 chopped green chilli |
1 teaspoon curry powder hot powder |
4 cups water |
1 teaspoon salt |
5-6 curry leaves |
3/4 Cup Semolina |
Method
- Heat oil in wok till smoking.
- Crackle mustard /cumin/fenugreek seeds ( few seconds only).
- Add moong dhal and sauté till golden brown.
- Add green chillies ,onions and cook till transparent.
- Add ginger paste, curry powder and pour in water.
- Add curry leaves and salt .
- When water starts boiling pour in semolina; stirring with a whisk continuously taking care that lumps are not formed.
Remove from heat and serve hot .
Chana Daal ( Bengal Gram Lentil) Recipe
My family favorite (keeps kids fuller for longer!!) ….a total knock out
Ingredients
1 Cup |
|
3 cups |
Water |
1 tsp |
SpicenEasy Turmeric |
1 tsp |
SpicenEasy Cumin seeds |
½ tsp |
SpicenEasy Paprika |
1 tsp |
SpicenEasy Coriander powder |
1 tsp |
SpicenEasy Garam Masala |
1 tsp |
Chopped ginger |
1 tsp |
Chopped garlic |
½ |
Chopped onion |
½ tsp |
Tomato paste |
Bunch Coriander leaves garnish |
Method
Step 1
- Wash the lentils in cold water.
- Soak in 3 cups warm water for at least 30 mins.
Step 2
- In a saucepan boil dhal and skim off froth if any.
- Add 1 tsp salt, turmeric
- Simmer for approx 30 mins stirring occasionally until daal is cooked.
For Garnish (Tarka):
- Heat 1 tbsp oil in a skillet/pan
- Sizzle cumin seeds.
- Add chopped garlic and cook till garlic is golden brown.
- Add chopped ginger,,chopped onion and cook on medium heat .
- Mix in ½ tsp tomato paste ,coriander powder/garam masala /paprika and pour this garnish over Daal in saucepan.
- Mix well. Add more water (if required), simmer. Season with salt ( if required).
- Garnish with Coriander leaves.
Serve hot with rice/favorite naan bread/roti or basmati rice.
(1 tsp= 1 Teaspoon; 1 tbsp = 1 Tablespoon)
Red Kidney Beans Curry ( “Rasmise Rajma”)
A traditonally "Sunday Special" lunch in Punjabi households.....
Ingredients
1 ½ cup |
|
3 tbsp |
Cooking oil |
2 |
SpicenEasy Bay leaves |
2 |
Finely chopped onions |
1 tsp |
Ginger paste |
2 tsp |
Garlic paste |
3 pcs |
SpicenEasy Cloves |
1 inch |
SpicenEasy Cinnamon stick |
2 tsp |
SpicenEasy Chilli powder |
1 tsp |
SpicenEasy Coriander powder |
1 tsp |
SpicenEasy Turmeric powder |
1 tbsp |
SpicenEasy Cumin Powder |
2 tbsp |
Tomato paste |
¾ tsp |
SpicenEasy Garam Masala |
1 tbsp |
Chopped fresh coriander ( for garnish) |
1 tsp |
Salt ( as per taste) |
Method
- Wash and Soak Red Kidney beans in 5 cups of warm water (overnight for best results)
- Boil Red Kidney beans till fully cooked and soft.
- Heat oil in saucepan. Sizzle cloves / cinnamon stick .Add bay leaves and chopped onions.
- Saute till golden brown.Add ginger and garlic paste and cook for a minute.
- Add red chilli powder/coriander powder/cumin powder/turmeric and stir.
- Add tomato paste and sauté till oil leaves the masala.
- Add cooked red kidney beans along with the water and simmer gently for 15 mins.Add more water if required.
- Add Garam masala and cook for 5 mins till thick and creamy. Garnish with chopped fresh coriander.
Serve hot with steamed basmati rice.
(1 tsp= 1 Teaspoon; 1 tbsp = 1 Tablespoon)
Mung Daal Salad
A simple but nutritious salad and fresh accompaniment to any meal/barbeque.
Gluten free and a good source of protein for vegetarians/vegans.
Ingredients
1 Cup |
SpicenEasy Mung Daal |
1 tsp |
Salt |
1 Tsp |
Black Pepper Powder |
1 Tsp |
Sunflower Oil. |
1/2 |
Green Chilli de-seeded chopped (optional) |
1/2 |
Onion chopped fine. |
1 |
Large tomato chopped fine. |
½ Cup |
Chopped fresh coriander |
|
Juice of half lemon. |
¼ Tsp |
Favourite Tangy seasoning. |
Method
- Boil Daal with water, salt and oil until tender (al dente)
- Approx: 7-8 mins after first boil
- Gently skim away froth while boiling
- Remove saucepan from heat.
- Drain excess water and return Daal to saucepan
- Cover and let stand to stay warm (do not put back on heat).
- Meanwhile chop Onion very fine.
- Slice Tomato in half and spoon out pulp to avoid excess moisture in salad. Chop very fine.
- Mix together lemon juice, onion; tomatoes; chillies; pepper and seasoning.
- Mix in warm Daal .Add Coriander to garnish.
- Serve immediately.
This is our family recipe … and was a favourite in Vibha's cooking classes.
©SpicenEasy NZ 2009
Toor Daal ( Pigeon Pea Lentil) Recipe
A classic & traditional daal ..hearty and wholesome.
Ingredients
1 Cup |
SpicenEasy Toor Daal |
3 cups |
Water |
1 tsp |
SpicenEasy Turmeric |
½ tsp |
SpicenEasy black mustard seeds |
4 pc |
SpicenEasy Cloves |
1” |
SpicenEasy Cinnamon |
½ tsp |
SpicenEasy Paprika |
1 tsp |
SpicenEasy Coriander powder |
1 tsp |
SpicenEasy Cumin powder |
1 tsp |
Chopped ginger |
1 tsp |
Chopped garlic |
1 tbsp |
Tomato paste |
5 |
Curry leaves ( optional) |
Method
Step 1:
- Wash the lentils in cold water.
- Soak in 3 cups warm water for at least 30 mins.
Step 2:
- In a saucepan boil dhal and skim off froth if any.
- Add 1 tsp salt, turmeric
- Simmer for approx 15 mins stirring occasionally until daal is cooked.
- Mix gently with ladle/whisk.
For Garnish ( Tarka)
- Heat 1 tbsp oil in a skillet/pan
- Sizzle black mustard/cloves/cinnamon.
- Add 1 tsp garlic and cook till garlic is golden brown.
- Add 1 tsp chopped ginger,1tbsp tomato paste and cook on medium heat .
- Mix in coriander powder/cumin powder /paprika and curry leaves (optional) and pour this garnish over Daal in saucepan.
- Mix well. Add more water (if required), simmer.Season with salt ( if required).
- Garnish with fresh chopped coriander.
- Serve hot with rice/favorite naan bread/roti. Serve with rice or have it as a soup!
You can add frozen veges to the daal and have it as a lentil soup! |
(1 tsp= 1 Teaspoon; 1 tbsp = 1 Tablespoon)
Spice n Easy Chicken Tikka Masala
Juicy Chicken in a rich aromatic Tomato Sauce.
My wife recently cooked this dish as her first ever Curry. She usually leaves the Curry cooking to me but the Spice n Easy Chicken Tikka Masala Recipe Kit gave her the confidence to have a go. Now the kids are taking turns to cook their favourite Curries!
Ingredients
400g |
Boneless Chicken Thighs |
1 tsp |
Lemon Juice |
1 tsp |
Finely chopped Ginger |
1 tsp |
Finely chopped Garlic |
2 tbsp |
Natural unsweetened Yoghurt |
1 large |
Onion |
2 tbsp |
Vegetable Oil |
1 cup |
Tomato Puree |
1 medium |
Green Chilli (optional) |
1 tsp |
Salt |
½ cup |
Water |
1 |
Method
Step 1:
- Preheat oven to 250 degrees Celsius.
- Cut Chicken into small even sized cubes.
- Mix 1 tsp Lemon Juice with Sachet A – Paprika, 1 tsp Salt and evenly coat Chicken with this mix. Keep aside for 5 minutes.
- Finely chop 1 large Onion.
Step 2:
- Mix together Yoghurt, Sachet 1 – Turmeric, Sachet 2 – Cumin/Coriander and chopped Green Chilli (optional) in a large bowl.
- Put Chicken in this bowl and marinate for a further 10 minutes.
Step 3:
- Put Chicken into a roasting dish and roast Chicken in hot oven, 4-5 minutes on each side.
Step 4:
For the Sauce:
- Heat 2 tbsp oil in wok and temper Sachet 3 – Cardamom until sizzling to release the oils in the seeds.
- Turn heat down. Add finely chopped Onion and cook for a couple of minutes, add Garlic and Ginger then continue to cook on medium heat for a couple more minutes until colour starts changing to a light brown.
- Add Sachet 4 – Spice n Easy Spice Mix, while stirring frequently.
- Pour in Tomato Puree, Water and cover.
- Let sauce simmer for 5 minutes on low heat.
Step 5:
- Place Chicken into the sauce and mix well.
- Add Sachet 5 – Fenugreek Leaves.
- Cover and cook for approximately 5 minutes on medium heat.
- Serve hot with Rice.
ENJOY!
Preparation time: 45 minutes (includes marinating). Cooking time: 15 minutes. Serves 3-4.
Handy Hints
|
Spice n Easy Bombay Potatoes
A delightful combination of spices used to liven up the faithful Potato.
My mother makes a delicious Potato Curry so we were pleasantly surprised when this recipe gave her a run for her money! In fact it was the Butter Chicken and Bombay Potatoes meal we first tried from Spice n Easy that proved the authenticity and quality of the recipe kits and convinced us to bring Spice n Easy to New Zealand. Try it, I’m sure you’ll enjoy it as much as we do.
Ingredients
Approx. 600g |
Potatoes |
1 tbp |
Lemon Juice |
1/2 tsp |
Finely chopped Ginger |
1 medium |
Chopped Onion |
3 tbsp |
Vegetable Oil |
1 tsp (to taste) |
Salt |
|
Fresh Coriander to garnish |
1 |
Spice n Easy Bombay Potatoes Recipe Kit |
Method
Step 1:
- Wash Potatoes thoroughly.
- Peel and cut into evenly sized cubes approximately 2.5cm (1 inch).
Step 2:
- Heat oil in a wok.
- Temper Sachet 1 – Mustard and Onion seeds so they sizzle.
- Turn heat down. Add Sachet 2 – Asafoetida, chopped Ginger and chopped Onion.
- Cook until Onions are transparent and add Sachet 3 – Turmeric, Sachet 4 – Cumin/Coriander and Salt to taste.
- Add a splash (1-2 tbsp) of Water and cubed Potatoes and stir gently to mix.
Cook covered on medium heat until Potatoes are half done (still slightly firm).
Step 3:
- Add Lemon Juice, Sachet 5 – Fennel and Sachet 6 – Spice n Easy Spice Mix.
- You may need to add a little more water (1-2 tbsp) to ensure you don’t burn the Potatoes or Spices.
- Mix gently but well, cover and cook on low/medium heat until Potatoes are tender.
- Garnish with fresh Coriander and serve as desired.
Preparation time: 5-10 minutes. Cooking time: 30 minutes. Serves 3-4.
Handy Hints:
|
SPICE N EASY Lamb or Beef Roganjosh
A wonderful bouquet of spices turning lamb or beef into a rich treat.
This is one of my favourite Curries and I like it hot!
Ingredients
400g |
Boneless Lamb or Beef |
1 tsp |
Finely chopped Ginger |
1 tsp |
Finely chopped Garlic |
1 cup |
Natural unsweetened Yoghurt |
1 large |
Chopped Onion |
2 tbsp |
Vegetable Oil |
1 small |
Green Chilli (optional) |
1 tsp |
Salt |
1½ cups |
Water |
1 |
Method
Step 1:
- Finely chop Onion and Chilli.
- Cut boneless Lamb or Beef into even sized cubes (about 2.5cm/1 inch).
Step 2:
- Heat the Oil in a wok or large non-stick pan (medium heat).
- Saute Sachet 1 – Asafoetida for 30 seconds. Add Garlic and stir for another 30 seconds.
- Add the meat and Ginger and continue stirring for a few minutes until the meat is evenly browned (seared). This takes approximately 3 minutes.
- Add Sachet 2 – Whole Spices, Onion and Chilli and continue stir frying for about 5 minutes or until the Onions are transparent.
- Remove from heat and add Yoghurt. Mix well. Return to heat and continue to stir fry for another 3 minutes.
- Add Sachet 3 – Aromatic Spice, Sachet 4 – Cumin/Coriander, Sachet 5 – Paprika and Water.
- Bring to the boil, mix in Salt and Sachet 6 – Spice n Easy Spice Mix. Cover and simmer for 45-50 minutes, stirring occasionally, until the meat is tender and sauce is thick and creamy.
Step 3:
- Serve hot with Basmati Rice and Naan bread or Rotis. Beautiful!
Preparation time: 10 minutes. Cooking time: 50 minutes. Serves 3-4.
Handy Hints:
|
Daal Makhani
A celebrated delicacy…A classic dish representing all things Indian.
Ingredients:
1 cup |
SpicenEasy Urad whole |
1tbsp |
SpicenEasy Red kidney beans |
1 tsp |
SpicenEasy Chana Daal |
1 onion |
finely chopped |
2 tsp |
tomato paste |
1 tsp |
finely chopped ginger |
2 tsp |
finely chopped garlic |
½ cup |
full milk( or 1/3 cup cream) |
2 tbsp |
cooking oil |
1 tsp |
SpicenEasy cumin seeds |
1 tsp |
SpicenEasy Garam masala |
1 tsp |
SpicenEasy Chilli Powder |
1 tsp |
SpicenEasy Coriander powder |
1 tsp |
Salt (to taste) |
Method
- Wash and Soak Urad Daal / Red Kidney Beans/Chana Daal overnight in 3-4 cups warm water.
- Cook Daal/Beans with the water on high heat. When it starts to boil ; reduce heat and simmer for 11/2 hour ( or until cooked)
For Garnish (Tarka):
- Heat 2 tbsp oil in a skillet/pan
- Sizzle cumin seeds.
- Add chopped garlic and cook till garlic is golden brown.
- Add chopped ginger, chopped onion and cook on medium heat .
- Mix in coriander powder/garam masala /chilli /coriander/tomato paste and sauté( low heat) for another minute.Pour this garnish over Daal in saucepan and add 1 tsp salt( as per taste)
- Mix well. Add milk ( cream) and simmer for 10 mins until daal is thick and creamy.
Best served with fragrant Cumin Rice