The magic of a dish lies in the combination of raw materials and method. When we use fresh meats and produce, fragrant and fresh spices, and employ simple but tried and true methods to create a dish - the result will be unquestionably wonderful.
THE Complete Curry Cravings(TM) Cookbook
A unique compilation of 100 recipes for twelve decadent Indian-themed feasts, for both the novice & the seasoned cook.
Here are just a few recipes to showcase Curry Cravings' house blends of spices. For more recipes visit the Curry Cravings blog:
Grilled Pepper Chicken Kebabs
3-4 Skinless chicken breasts or drumsticks
¼ tblspn. Curry Cravings™ Dry Poultry Rub
¼ cup Olive Oil or Canola Oil
To Taste Salt
Garnish Lemon wedges and onion rings.
Warm the oil in a saucepan and turn off the heat. Add the poultry rub into this warm oil and let it sit for 20 minutes. Meanwhile, clean and trim chicken to remove skin. Score the fleshy areas. Once the oil is cooled, pour it over the chicken and toss them in this marinade. Salt the meat to taste. Keep for 30 minutes or more to marinate. When ready to grill, toss them once again within the marinade to ensure that the meat remains coated. Baste with the marinade regularly throuhout the grilling process.
Garnish with lemon wedges and onion rings serve hot.
Fragrant Vegetable Cumin Basmati Pilaf
1 cup Dry Basmati Rice, picked through
¼ tblspn. Curry Cravings™ Fragrant Cumin Basmati Pilaf Spice Mix
1 tblspn. Ghee, Butter or Non-dairy spread.
¼ cup Peas-carrots mixed vegetable, fresh or frozen
1 Small onion slivered
To Coook Water
Salt To taste
Garnish Tomato wedges and chopped cilantro leaves
Boil the vegetables separately until they are al-dente. Heat ghee or butter in a shallow pan and saute the onions until they are translucent. Stir in the spice mix and peas and carrots. Cook this for about 1 minute and turn off the heat. Start up the rice in a rice cooker or on stove top. Salt the water to taste, Half way through the process when the water has been boiling for at least 5 minutes, add the vegetable mixture and gently stir it in. Take care to not break the rice grains. Cover and allow to finish cooking. Garnish with freshly made tomato wedges and cilantro when ready to serve. Serve hot.
Minty Chicken Kebabs
½ lb Chicken breast meat
½ cup Mint Leaves
2” Fresh ginger, minced
½ cup Fresh whole milk yogurt, unflavored
Curry Cravings™ Red Cayanne Blend, to taste
Salt, to taste
Dash of Olive Oil
Garnish: Lemon Wedges, Onion Rings and Mozzarella Cheese
Strain yogurt in a cheese cloth at least 2-4 hours prior to starting the recipe. Trim chicken into 2” pieces. Mix all ingredients with the trimmed chicken and keep in refrigeration for 4 hours or more. Arrange marinated chicken on skewer, with veggies of choice. Baste with olive oil and bake for 15-20 minutes at 400’ C or until tender. If the meat appears uncooked, cover with foil and cook for another 10 minutes. In the last few minutes of cooking, cover with half of shredded mozzarella cheese. Garnish with lemon wedges and onion rings and remaining cheese, serve hot.
Ricotta Cheese Sandwiches
1½ cup Ricotta cheese, drained
½ lb. Red skin potatoes, boiled, peeled and mashed
1 Onion, chopped
2 tspns. Ginger-garlic paste
1 tsp. Cumin seeds
2 tblspn. Chopped mint leaves
Curry Cravings™ Garam Masala Powder (for vegetarian dishes)
3 tblspn Olive oil or butter
1 loaf Sandwich bread of choice, edges trimmed
Heat oil and temper with cumin. Saute onions until translucent and add ginger garlic paste. Remove from heat. Mix this into remaining ingredients and set aside as stuffing.
Prepare a sandwich maker with a light basting of olive oil or butter. Fill this stuffing within two slices of bread and allow to cook in sandwich maker. Serve hot with tomato ketchup or a mint-coconut chutney.
Stuffing can be stored in the fridge for up to 3 days.