Vegetable Kurma Sauce (no added salt)
Kera Curry Sauce (no added salt)
Vindaloo Curry Sauce
Gunpowder
Tandoori Masala (Without artificial COLOR)

Vegetable Kurma Sauce (no added salt)

Quick & Easy Kurma (Serves 8)

Mix Kerala Curry Vegetable Kurma Sauce with 2lbs fresh, frozen or canned vegetable, salt & water, cook until vegetable are done, serve hot with rice, flat bread, noodle etc. (Stove top or slow cooker.)

Mixed Vegetable Kurma (Serves 8)
Lentils-1/4 cup
Chickpeas-1/4 lb
Diced onion-1/4l b
Potato cubed-1/2 lb
Green peas-1/4 lb
Cauliflower cubed-1/4 lb
Carrot cubed-1/4 lb

Cook lentils in 2 cups of water and rest of the vegetable, salt and 12oz Kerala Curry Vegetable Kurma Sauce, cook/simmer until vegetables are doneand gravy thickens – serve hot with rice, flat bread.

Vegetable/Tofu Kebab

Cut up vegetable (mushroom, cherry tomato, red & green bell pepper, egg plant, red onion etc.) and extra firm tofu to desired size, marinate in Vegetable Kurma Sauce (mix salt to taste), for 1-2 hrs, thread onto wet skewers, grill (over aluminum foil), brushing the remaining marinade while grilling for extra flavor – serve hot with Kerala Curry chutneys.

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Kera Curry Sauce (no added salt)

South Indian Meat & Fish Curry (Serves 8)

Mix Kerala Curry Sauce with 2 lbs meat, 8 oz water (or 2 lbs fish/shrimp & 4 oz water), add salt to taste, cook until meat/fish is done and gravy thickens – serve hot with rice, bread & Kerala curry chutneys/condiments. Use as a simmer sauce with cooked meat/fish.

Slow cooker:    Mix 2 lbs meat, 8 oz water, salt to taste & 12 oz Kera Curry sauce in a slow cooker, cook on low for 1.5 hrs or until the meat is done/tender.

Beef (lamb, chicken, pork or shrimp) Kebab (Serves 8)

Cut up beef & vegetables to desired size cubes, mix salt with Kera Curry sauce, marinate for 1-2 hrs, thread on to wet skewers, grill (over aluminum foil), brushing the remaining marinade while grilling for extra flavor.

Grilled Shrimp

Marinate shrimp in Kera Curry sauce (mix salt to taste), for 2 hrs, grill on high (over aluminum foil) – serve hot.

Egg Roast (Serves 12)
Shelled hardboiled eggs – 12
water-4 oz
oil-2 tbsp
Onion chopped-1
Kera Curry sauce-12 oz

salt to taste (green/red chili-optional for hotter egg roast)

Saute onion in oil, when onion turns slightly brown, add Kera Curry sauce, salt, water & egg (slit eggs lengthwise), simmer until done, garnish with cilantro and serve hot with bread, rice, noodles.

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Vindaloo Curry Sauce

Vindaloo Meat Curries (Serves 6-8)

Mix Vindaloo sauce with 2 lbs meat, 8 oz water and cook on stove top until meat is done/gravy thickens.

Slow cooker:  Mix 2 lbs meat, 8 oz water, salt to taste & 12oz Vindaloo sauce in a slow cooker, cook on low for 1.5 hrs or until the meat is done/tender.

Vindaloo Fish/Shrimp (Serves 6-8)

Marinate 2-3 lbs fish/shrimp in 12 oz Vindaloo sauce for 1-2 hrs, pan fry, bake or broil.

Spicy Hot Grilled Meat/Ribs, Fish & Vegetable

Brush Vindaloo sauce on grilled meat, fish or vegetable (preferably over aluminum foil) and serve hot with Kerala Curry Tomato or Mango Chutney.

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Gunpowder

Meat Dishes Masala Pork Chops

(For 1 lb Pork Chops – use 1 tbsp Gunpowder and 1 tbsp oil & make paste)                                                                                                                                        Rub pork chops thoroughly with paste, marinate for 2 hours or overnight for best results. Roll in flour and cook in a skillet or on grill (use of aluminum foil on grill face is recommended to prevent spices from being burnt off.)

Masala Turkey (or Chicken) Roast

(For 1 lb Turkey- use 1 tbsp Gunpowder and 1 tbsp oil & make paste)                                                                                                                                                  Rub turkey inside & out thoroughly with paste, marinate for 2 hours or overnight for best results. Add 1/2 cup water in the roasting dish, place the turkey on the rack inside the dish, cover and cook at 350 degrees, basting the turkey with its own juice, until done.                                                                Remove the cover and brown for a few minutes.

Beef (Meat) Kabab

Cut up beef and vegetables to desired size cubes, marinate (1 tbsp Gunpowder and 1 tbsp oil) or sprinkle Gunpowder, thread onto skewers and grill (over aluminum foil).

Masala Chicken Fry

(For 1 lb Chicken – use 1 tbsp Gunpowder and 1 tbsp oil & make paste)                                                                                                                                                  Cut up skinless, boneless chicken into 1 inch cubes and rub thoroughly with paste, marinate for 2 hours or overnight for best results.                           Cook in a skillet or on grill (use of aluminum foil on grill face is recommended to prevent spices from being burnt off.)

Omelet & scrambled eggs

Excellent seasoning on Omelet & scrambled egg preparations. Try our Tomato Chutney as a condiment.

Fish Dishes

Masala Fish

(For 1 lb Fish, any kind – use 1 tbsp Gunpowder and 1 tbsp oil & make paste)                                                                                                                                   Rub fish thoroughly with paste, marinate for 1-2 hours. Pan fry/skillet, bake or grill (use of aluminum foil on grill face is recommended to prevent spices from being burnt off.)

Masala Shrimp Appetizer/Shrimp Kabab

(For 1 lb Shrimp – use 1 tbsp Gunpowder and 1 tbsp oil & make paste)                                                                                                                                              Rub and mix the cleaned shrimp thoroughly with paste, marinate for 1-2 hours. Cook shrimp in a frying pan or electric skillet on high heat. Optional: when shrimp is cooked, sprinkle all-purpose flour/corn flour for extra crispness. Thread marinated shrimp onto skewers, grill (on aluminum foil) to make shrimp kabab. Try our Tomato Chutney or Mango Chutney as a condiment/dip.

Vegetable /Tofu Dishes Masala Potato

(For 1 lb Potato – use 1 tbsp Gunpowder, 2 tbsp Olive Oil & make paste)                                                                                                                                              Cut up Potatoes into thin slices, coat with olive oil and Gunpowder, spread on a baking sheet. Broil on medium heat for 15-20 minutes, stirring every 5 minutes until cooked to desired crispiness.

Spinach Raitha

For 16 oz copped fresh or frozen Spinach – use 2 tbsp oil, 2 tbsp Gunpowder & 2 cup (16oz) plain yogurt)                                                                               Heat oil, sauté Gunpowder, add spinach and cook on stovetop until done. When the spinach mix is cold, add yogurt and mix thoroughly. Serve Raitha cold.

Masala Green Beans

(For 1 lb fresh cut-up green beans – use 1 cup water, 1 tbsp Gunpowder, 1 tbsp Oil)                                                                                                                         Mix all the above ingredients in saucepan, cover and cook over low heat until the beans become tender and cooked, and any excess water evaporated. Add salt, if needed.

Masala Squash or Spinach

(For 1 lb squash or spinach – use 1 tbsp Gunpowder, 2 tbsp Oil)                                                                                                                                                              Sauté the squash or spinach and Gunpowder in oil, cover and cook on stovetop until done.

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Tandoori Masala (Without artificial COLOR)

Tandoori Chicken

For 1lb Chicken make a paste with:

2 tbsp Tandoori Masala
¼ cup plain yogurt
2 tbsp oil

Grilling/broiling-meat: Apply Tandoori Masala on meat, marinate for 2 hrs, grill or broil.

Grilling/broiling-vegetable/tofu:  Apply Tandoori Masala on vegetables/tofu, marinate for 30 minutes, grill or broil.

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