Asia - South Archives | SpiceBreeze

23

Jan, 2024

Pakistani Kadhi Pakora

Pakistani Kadhi Pakora

Pakistani Kadhi Pakora

Pakistani Kadhi Pakora

SpiceBreeze

This recipe combines two dishes: crisp Pakora fritters and gravy-style Kadhi. Both use garbanzo bean ("chickpea") flour as the main ingredient. Though variations are included, we recommend staying original. Garbanzo bean flour has a wonderfully unique taste. Think of falafel or hummus. You can order the flour online or grind dried beans.Tip: Fry whole dried chilies in oil. Pour oil on the served Kadhi.

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hands-on time 30

Course Main Course

Cuisine Pakistani

Servings

Ingredients

Protein

1 lb chicken thighs or 2 lbs drum sticks optional *)

Fresh Produce

2 large onions thinly sliced
4 cloves garlic grated
1 inch ginger grated
fresh chili optional
2 tomatoes chopped
1 cup spinach, parsley, or chives chopped

Dairy

1 cup yogurt plain

Packaged Goods/Staples

1.5 cups garbanzo bean flour
oil
salt

Kadhi Pakora Culinary Spice Kit

Pouch [1] Coriander, mild chili, fenugreek, turmeric, cumin, asafoetida
Pouch [2] Ajwan and cumin seeds

Instructions

Prepare

In a BOWL, add yogurt, 0.5 cup of flour, and 0.5 cup of water.
Mix until well combined.

Kadhi

In a large POT, heat 2 tbsp oil over medium heat.
Fry half of the onions until they turn brown.
Add garlic, ginger, and Kadhi Pakora [1] spices.
Optionally, add chilies.
Stir fry for 30 seconds.
Add tomatoes. Mix well.
Cook 5 minutes over medium heat, stirring frequently.
Add the yogurt mixture to the POT.
Optionally, add chicken.
Add 2.5-3 cups of water and salt to taste. Mix well.
Cook over low heat for 30 minutes or longer until chicken is done, stirring frequently.

Pakoras

In a BOWL, mix half of the onions, spinach, 1 cup of flour, salt to taste, and Kadhi Pakora [2] spices.
Mix well. Let soak for 20 minutes.
Add about 2-4 tbsp of water to make a thick paste.
In a PAN, heat 1 inch of oil over high heat.
Use 1 heaping tbsp of the Pakora mixture for each Pakora. Optionally, form little balls.
Fry on all sides until golden and crisp.

Serve

Serve crisp Pakoras in Kadhi.
Optionally, let Pakoras soak for 5 minutes in the Kadhi before serving.
Enjoy!

Notes

Notes/ Variations

*) Add chicken when adding the yogurt mixture and cook until done.

▪ Substitute the yogurt mixture with this flour-water: Dissolve 2 tbsp of any flour in 1 cup of cold water.

▪ Use the Kadhi Pakora [2] spices in fritters or hash browns.

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Pakistani Kadhi Pakora

Pakistani Kadhi Pakora

This recipe combines two dishes: crisp Pakora fritters and gravy-style Kadhi. Both use garbanzo bean ("chickpea") flour as the main ingredient. Though variations are included, we recommend staying original. Garbanzo bean flour has a wonderfully unique taste. Think of falafel or hummus. You can order the flour online or grind dried beans.Tip: Fry whole dried chilies in oil. Pour oil on the served Kadhi.

Protein

1 lb chicken thighs or 2 lbs drum sticks (optional *))

Fresh Produce

2 large onions (thinly sliced)
4 cloves garlic (grated)
1 inch ginger (grated)
fresh chili (optional)
2 tomatoes (chopped)
1 cup spinach, parsley, or chives (chopped)

Dairy

1 cup yogurt (plain)

Packaged Goods/Staples

1.5 cups garbanzo bean flour
oil
salt

Kadhi Pakora Culinary Spice Kit

Pouch [1] Coriander, mild chili, fenugreek, turmeric, cumin, asafoetida
Pouch [2] Ajwan and cumin seeds

Prepare

In a BOWL, add yogurt, 0.5 cup of flour, and 0.5 cup of water.
Mix until well combined.

Kadhi

In a large POT, heat 2 tbsp oil over medium heat.
Fry half of the onions until they turn brown.
Add garlic, ginger, and Kadhi Pakora [1] spices.
Optionally, add chilies.
Stir fry for 30 seconds.
Add tomatoes. Mix well.
Cook 5 minutes over medium heat, stirring frequently.
Add the yogurt mixture to the POT.
Optionally, add chicken.
Add 2.5-3 cups of water and salt to taste. Mix well.
Cook over low heat for 30 minutes or longer until chicken is done, stirring frequently.

Pakoras

In a BOWL, mix half of the onions, spinach, 1 cup of flour, salt to taste, and Kadhi Pakora [2] spices.
Mix well. Let soak for 20 minutes.
Add about 2-4 tbsp of water to make a thick paste.
In a PAN, heat 1 inch of oil over high heat.
Use 1 heaping tbsp of the Pakora mixture for each Pakora. Optionally, form little balls.
Fry on all sides until golden and crisp.

Serve

Serve crisp Pakoras in Kadhi.
Optionally, let Pakoras soak for 5 minutes in the Kadhi before serving.
Enjoy!

Notes/ Variations

*) Add chicken when adding the yogurt mixture and cook until done.

▪ Substitute the yogurt mixture with this flour-water: Dissolve 2 tbsp of any flour in 1 cup of cold water.

▪ Use the Kadhi Pakora [2] spices in fritters or hash browns.

Main Course

Pakistani

ajwan seeds, asafoetida, fenugreek, turmeric

2

Aug, 2023

Indian Masala Burger

Indian Masala Burger

Indian Masala Burger

Indian Masala Burger

SpiceBreeze

This Indian masala burger is a delicious fusion of traditional Indian spices and Western-style fast-food. The patty is made from ground meat infused with aromatic masala spices, and the addition of grated or pureed beetroots adds a unique sweetness and vibrant color. Served on a burger bun with an exotic yogurt coconut dressing, this burger is a flavorful and satisfying treat.

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hands-on time 30

Course Main Course

Cuisine Indian

Servings

Ingredients

Coconut Raita

1 cup plain yogurt
1/4 cup shredded coconut unsweetened
1 Persian cucumber grated
1-2 tbsp fresh cilantro or mint leaves chopped
1 fresh green chilies or to taste finely chopped

Masala Burger

1 lb ground meat beef, lamb, pork, or poultry
1 cup raw beetroot, grated 3.5 oz
1 egg
1/4 cup breadcrumbs or ground nuts
4 burger buns

Culinary Spice Kit

Turmeric, coriander, cumin, black pepper, fennel, cardamom, cinnamon, ajwan, nutmeg, cloves, saffron

Instructions

Coconut Raita

In a small BOWL, mix coconut, cucumber, and yogurt.
Season with cilantro, chili and salt to taste.
Cool in the fridge for about 30 minutes.

Masala Burger

In a large BOWL, add the meat, beetroot, egg, breadcrumbs, Masala Burger spices, and salt to taste (1/2-1 tsp). Knead well.
Form burger patties of the same size and thickness and create a slight indent in the center.
Preheat your GRILL or stovetop GRIDDLE or PAN over medium-high heat.
Cook the patties for about 4-5 minutes over medium-high on each side, or until they reach your desired level of doneness.
While the patties are cooking, you can lightly toast the burger buns on the grill or in a separate pan.
Once the patties are cooked to your liking, remove them from the heat and let them rest for a minute before your assemble your burgers.
Serve the delicious beetroot beef burgers with the coconut raita and your choice of sides like fries or a fresh salad.

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3

Jul, 2023

Kashmiri Tujji

Kashmiri Tujji BBQ

Kashmiri Tujji

Kashmiri Tujji BBQ

SpiceBreeze

Kashmiri Tujji is a popular grilled chicken dish from Kashmir, Northern India, known for its flavorful spices and tender texture. It is prepared by marinating meat in a blend of yogurt and aromatic spices before grilling it over charcoal. This dish has a rich history rooted in Kashmiri culinary traditions and is a popular choice for festive gatherings. It is a must-try for those seeking authentic Indian flavors.

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hands-on time 30

Course Main Course

Cuisine Kashmiri

Servings

Ingredients

Tujji BBQ

1 lb grill meat (boneless, skinless) [1] cut into 3/4-inch cubes
salt & chili powder to taste
1/3 cup yogurt plain
1 tsp lemon juice
1 tbsp oil
1 clove garlic grated or pressed
1 inch ginger grated
6-12 skewers [2]

Culinary Spice Kit

Fennel, black pepper, cinnamon, mustard, poppy seeds, nutmeg, cardamom, cloves

Dip

4 tbsp carrots, cucumber, or radish, grated
1 tbsp onions, grated & squeezed [3]
1/3 cup yogurt
salt & pepper or chilies*

Mint Chutney (optional)

1 cup fresh mint leaves finely chopped
1/2 cup fresh cilantro leaves finely chopped
1.2 inch ginger
1 clove garlic
1 lemon for juice
1-2 fresh chilies to taste (optionally) finely sliced

Suggested Sides

rice or flatbread, and dips

Instructions

Tujji BBQ

In a CONTAINER, add meat or substitute.
Rub it with salt & chili powder to taste.
Add yogurt, lemon juice, and oil (marinade basics), Tujji spices, garlic, and ginger.
Mix well to coat meat or substitute all around.
Cover. Let it marinate in the fridge 2 to 24 hours.
Thread the marinated pieces onto skewers. [2]
Grill meat or substitute or roast it in the oven:

Option 1 - Grilling

Preheat grill to medium-high heat.
Place the skewers on the grill and cook them for about 20-30 minutes, turning occasionally, all pieces are fully cooked and have a slightly charred and golden-brown appearance.

Option 2 - Roasting

Preheat OVEN to 425°F.
Place the skewers on a BAKING SHEET lined with greased aluminum foil. Roast the chicken in the OVEN for 20 to 30 minutes, until cooked through, turning midway.

Dip [4]

Choose one or two of the vegetables, 4 tbsp in total.
Add onions and salt to taste.
Mix with the yogurt. Season with pepper or chilies to taste.

Mint Chutney (optional)

In a BLENDER, blend mint, cilantro, 1 tbsp lemon juice, garlic, ginger, and salt and chilies to taste.
Add water as needed to create a thick sauce.
Cover and keep cool until serving.

Serve

Serve tujji with dips and rice or flatbread.
Enjoy!

Notes

[1] For instance boneless, skinless chicken, lamb loin, sirloin beef, veal, or substitute with mushrooms, eggplant, zucchini, firm tofu.

[2] If using wooden skewers, soak them first for 30 minutes in water.

[3] Substitute: 1 green onion, finely sliced

[4] Optionally, create more dips, each with a different combination of the ingredients added to the yogurt and salt, for instance:

One dip with cucumber, sliced fresh chilies and green onions.
Another one with carrots, radish, onions, black pepper, and optionally a dash of cumin or coriander.

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13

Mar, 2023

Indian methi paratha

Indian Methi Paratha

Indian Methi Paratha

Yield: 3

Methi paratha is a popular Indian flatbread that is made with fenugreek leaves and wheat flour. Fenugreek leaves, also known as methi, have a distinct bitter flavor and are packed with nutrients. Methi paratha is a healthy and delicious dish that can be enjoyed for breakfast, lunch, or dinner. The paratha is usually served with yogurt, pickle, or any side dish of your choice. In this recipe, we will show you how to make methi paratha at home in a few easy steps.

Ingredients

2 cups wheat flour
1 cup fresh methi (fenugreek leaves), washed and chopped, or 3 tbsp dried crushed methi
1/2 tsp salt
1/4 cup sour cream or Greek yogurt
2 tbsp oil or ghee

Recommended Spices

1 tsp cumin or coriander or mixed, or ginger
1/2 tsp turmeric
1/2 tsp ajwain seeds

Optional

1/2 tsp chili powder or more to taste

Instructions

Prepare

In a BOWL, combine flour, methi, spice blend, and salt & chili (opt.) to taste. Mix well.
Add sour cream, oil. and 1/4 cup. Mix well.
Knead into a smooth dough. Gradually, add water as necessary, one tbsp at a time. The dough should be soft but not sticky.
Cover the BOWL with a damp kitchen towl. Let it rest for 15-30 minutes.
Divide the dough into equal-sized small balls.
Roll each ball into a flat disc using a rolling pin and some flour for the surface.

Cook

Heat a non-stick PAN over medium heat.
Place the rolled-out paratha in the PAN and cook for 1-2 minutes or until the underside is slightly browned.
Flip the paratha, and cook the other side until brown spots appear on the surface.
Apply a little oil or ghee on both sides and cook until the paratha is crispy and golden brown.

Serve

Serve hot with Indian Malai Kofta, Indian Mulligatawny, or as a breakfast with yogurt, pickle, or any side dish of your choice.

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24

Feb, 2023

Indian Malai Kofta

Indian Malai Kofta

Indian
Malai Kofta

Vegetables in the Spotlight

Malai Kofta is a luxurious North Indian delicacy that tantalizes the senses with its creamy and aromatic sauce, and melt-in-your-mouth koftas.

The soft paneer cheese and vegetable or meat koftas are simmered in a velvety sauce that’s infused with our blend of aromatic spices. Each bite leaves you craving for more.

Malai Kofta Spice Blend

Turmeric, ginger, coriander, cumin, methi leaves, black
peppercorn, cardamom, cinnamon, nutmeg, cloves, saffron

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With or without meat, gluten free, or lactose free

Authentic without Meat

If you prefer the authentic malai kofta, try the recipe without meat:

garbanzo bean flour
grated mixed vegetables
grated or crumbled cheese

The meat malai kofta recipe has the same flavor profile. The ingredients are reduced to make room for ground meat.

Gluten-Free Kofta

The malai kofta recipe is made with flavorful garbanzo bean flour which is natural gluten free.

For your convenience, we offer garbanzo bean flour in small amounts in our shop.

Malai Kofta Sauce

For the sauce, all you need are these handy staples:

onions, garlic, broth (any), tomato puree (unflavored), and heavy cream

Lactose-Free Kofta

For lactose free malai kofta, we recommend to use the meat malai kofta recipe and substitute the cheese with one egg.

For the sauce, our nut mixture is included in the online recipe.

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Indian Mulligatawny

Indian Mulligatawny

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Indian Malai Kofta

Indian Malai Kofta

SpiceBreeze

Malai Kofta is a luxurious North Indian delicacy that tantalizes the senses with its creamy and aromatic sauce, and melt-in-your-mouth koftas. The soft paneer cheese and vegetable or meat koftas are simmered in a velvety sauce that's infused with a blend of aromatic spices. Each bite leaves you craving for more.

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hands-on time 30

Course Main Course

Cuisine Indian

Servings

Ingredients

Kofta Option 1: Meatless (Authentic)

3/8 cup garbanzo bean flour *1
3 cups grated mixed vegetables *2
3/4 cup grated or crumbled cheese *3

Kofta Option 2: With Meat

8 oz ground beef
1/8 cup garbanzo bean flour *1
2 cups grated mixed vegetables *2
1/4 cup grated or crumbled cheese *3

Sauce

1 cup chopped onions
2-3 cloves garlic (optional) chopped, pressed, or grated
1 cup broth of your choice
1 cup tomato puree unflavored
1 cup heavy cream *4

Basic Ingredients

oil
salt & pepper

Malai Kofta Culinary Spice Kit

1 pouch: Turmeric, ginger, coriander, cumin, methi leaves, black peppercorn, cardamom, cinnamon, nutmeg, cloves, saffron

Suggested Sides

basmati rice
flatbread *5
salad

Instructions

Kofta

In a BOWL, mix all kofta ingredients, 1 tbsp or about half of the Malai Kofta spices, and salt to taste. Shape the mixture into small round or oval forms.
In a PAN, heat oil and fry the koftas until they are golden brown on both sides.
Scoop them out and drain them on paper towels.

Sauce

In a wide POT, heat 2 tbsp oil.
Fry onions and optional garlic until translucent.
Add the remaining Malai Kofta spices.
Stir-fry for about 1 minute.
Add broth, tomato puree, and cream (*4). Bring to a boil.
Add the fried koftas. Coat them with the sauce.
Cover and cook over low heat for 5 minutes to reheat the koftas.
Serve the koftas with the sauce over rice or with flatbread.
Optionally, sprinkle with nut pieces and chopped parsley or cilantro.
Enjoy!

Notes

(1) Substitute

all-purpose flour, or with almond or cashew nut flour & 1 tbsp of starch.

(2) 50:50 carrots & cauliflower (authentic); parsnip, potatoes, Brussels sprouts.

(3) Paneer (authentic), cottage cheese, feta, cotija.

(4) Substitute with a nut based mixture:

1 cup almond or cashew milk
2 tbsp almond or cashew butter

(5) For instance, naan or methi paratha

2

Aug, 2022

Indian Tandoori

Indian Tandoori

Indian Tandoori

Indian Tandoori

SpiceBreeze

Well-known Tandoori BBQ develops its flavor in a fragrant yogurt-marinade. The spice blend includes ajowan, an extraordinary aromatic Indian spice. Ajowan has a thyme-anise-like taste, slightly bitter and nutty. Dip the grilled goodness into a mint chutney from fresh herbs.

Pin Print

hands-on time 30

Course Main Course

Cuisine Indian

Servings

Ingredients

Protein

1.25 lb chicken breast cut into 1-inch pieces

Fresh Produce

3 cloves garlic grated
1.5 inch ginger grated
1 cup fresh mint leaves chopped
1/2 cup fresh cilantro leaves chopped
1 lemon for juice

Dairy

2/3 cup yogurt plain

Packaged Goods/Staples

12 skewers *)
salt
oil

Tandoori Culinary Spice Kit

[1] Paprika, cinnamon, cardamom, ajowan, turmeric, cloves, cumin, white pepper, coriander
[2] Chili flakes

Suggested Sides

2 cups basmati rice cooked or steamed

Instructions

Marinade

In a BOWL, add yogurt, Tandoori [1] spices, 2/3 of the garlic and ginger, salt and Tandoori [2] spices to taste. Mix well.
Coat chicken with the marinade.
Cover and let marinate in the fridge for 2 to 24 hours.

Mint chutney

In a FOOD PROCESSOR, blend mint, cilantro, 1 tbsp lemon juice, 1/3 of the garlic and ginger, salt and Tandoori [2] spices to taste.
Add water as needed to create a thick sauce.
Cover and keep cool until serving.

Bake

Preheat OVEN to 425°F.
Thread chicken onto skewers.
Place skewers in a BAKING DISH lined with aluminum foil.
Roast in the OVEN for 20 to 30 minutes, until cooked through, turning midway.

Serve

Serve tandoori with rice or bread, the mint chutney, and optionally a fresh salad.
Enjoy!

Notes

*) If using wooden skewers, soak them first for 30 minutes in water.

▪ Substitute chicken with lamb loin, sirloin beef, veal, mushrooms, potatoes, and/ or boiled paneer or tofu.

▪ Substitute cilantro with parsley.

▪ Substitute rice with naan or chapati bread.

Enter the Culinary World

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