| CURRY SAUCE: |
- Add a few spoons of Curry Sauce to soups for added zing.
- Simmer vegetables in Curry Sauce to get a tasty vegetarian dish.
- Add cream and nut powder to make a richer Korma style dish.
- Stir into rice to get curried flavored pilafs.
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| VINDALOO SAUCE: |
- Add a few spoons of Vindaloo Sauce to soups for added zing.
- Simmer cooked beans in Vindaloo Sauce to get a wholesome and a tasty vegetarian dish.
- Add coconut milk to Vindaloo Sauce and make delicious seafood or chicken curries.
- Use it as a marinade for lamb or pork chops.
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| TIKKA MASALA SAUCE: |
- Cook tofu and green peas to make a colorful and tasty vegetarian dish.
- Add to tomato soup to create tasty twists on a traditional flavor.
- Use it on shrimp or on white fish to create rich seafood dishes.
- Use it as a sauce for pizzas.
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| TANDOORI MARINADE: |
- Marinate fish in Tandoori Marinade and grill or broil to get a Tandoori fish.
- Toss new potatoes in Tandoori Marinade and grill.
- Use Tandoori chicken to make either sandwiches or cut into strips to serve on salad.
- Use Tandoori chicken or shrimp as a topping for pizzas.
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| VEGETABLE SAMOSAS: |
- Make Samosa Chaat (street food in India) with Vegetable Samosas, plain yoghurt and Tamarind Chutney.
- Serve Vegetable Samosas on top of a green Salad.
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| VEGETABLE PAKORAS: |
- Serve Pakoras as croutons on a salad.
- Use Pakoras as a filling for a vegetarian wrap or a pocket pita sandwich.
- Serve Pakoras with whipped yoghurt and Tamarind Chutney and serve as a side dish with an Indian meal.
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| CHICKEN SAMOSAS: |
- Serve them with rice pilaf and a lentil dish.
- Serve them on a green salad and dress with buttermilk and Tamarind Chutney dressing.
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| ALU CHOLE: |
- Top sautéed hamburger buns with Alu Chole, chopped onions and cilantro to make Indian Soppy Joes.
- Use Alu Chole to make crostini and garnish with chopped cilantro.
- Top Vegetable Samosas with Alu Chole, yoghurt and Tamarind Chutney.
- One of our customers stirred in baby shrimp for a very tasty Shrimp and Garbanzo Curry.
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| MAKHNI DAL: |
- Create a soup by thinning Makhni Dal with vegetable broth. Garnish with sour cream and cilantro.
- Serve it in shooter glasses as an appetizer.
- Cook ground chicken or beef and simmer in Makhni Dal to make lentil and meat dish to serve with rice.
- Ladle Makhni Dal on a plate and serve grilled chicken or fish on top of it.
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| KHATTE MEETHE BAIGAN: |
- Puree Khatte Meethe Baigan and serve as gravy with grilled meats, chicken or seafood.
- Top grilled eggplant slices with Khatte Meethe Baigan.
- Sauté a piece of white fish and simmer in Khatte Meethe Baigan for a delicious fish and vegetable curry.
- Cook Khatte Meethe Baigan till thickened and make crostini with it.
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| MASALA GOBHI: |
- Mash Masala Gobhi to create a substitute for mashed potatoes and serve Tandoori Chicken on top of it.
- Use as filling for a Masala Gobhi Panini.
- Mix it with plain white rice to make Gobhi Pilaf.
- Top it with Gruyere cheese and bake it to get an interesting twist on a traditional Indian flavor.
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| MATTAR PANEER: |
- Cook rice in it to make a curried Pea and Paneer Pilaf. Add vegetarian broth if more liquid is needed.
- Simmer till little liquid remains. Serve it with flat bread.
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| PALAK PANEER: |
- Serve Palak Paneer with grilled meats.
- Ladle Palak Paneer on a plate and serve grilled fish on top of it.
- Alternate sliced potatoes with Palak Paneer and top with grated white cheddar cheese to create an Indian style au gratin dish.
- Use it as a sauce for Pizza to make a Palak Paneer pizza.
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