Ingredients recipes

Basic curry (restaurant style)


I have seen that the entire menu in the Indian restaurants in Britain including London have the same menu from starter to tandoori and curry. Not only in London, but all over Britain, wherever I have visited, the dishes are totally different from what you see in India. The popular ones in the British Indian curry houses are jalfrezi, bhuna, do piazza, rogan josh, vindaloo, madras and balti dishes. Mostly, they all taste the same with very minor differences.


Szechuan sauce with celery


Szechuan sauce is a delicious hot, spicy and sweet sauce that can be used as a dip or can be used to make delicious indo – Chinese recipe like Szechuan noodles, Szechuan fried rice and many more. This Szechuan sauce is different from my other Szechuan sauce as in this sauce I have included chilli oil(homemade), celery, tomato puri other than onion, ginger, garlic and most important red dry chillies which gives good colour like Kashmir chilli and other ingredients, which gives a different taste. The spiciness and sweetness can be adjusted as per your taste.


Szechuan sauce


Szechuan sauce is a delicious spicy and sweet sauce that can be used as a dip or can be used to make delicious indo – Chinese recipe like Szechuan noodles, Szechuan fried rice and many more. Szechuan sauce is a blend of onion, ginger, garlic and most important red dry chillies which gives good colour like Kashmir chilli and other ingredients, which gives a different taste.


Nethili (anchovies) fish deboning


Nethili (anchovies) is a small fish which is very popular in south (Tamil Nadu and Kerala) and other countries UK, Italy, America, Indonesia, Malaysia and more. Anchovies are classified as oily fish. Anchovies are small with blue reflection due to sliver longitudinal stripe that runs from the base of the fish fin. They are eaten fresh or dry. The size and colour of the fish differs from each place.


Putnala pappu podi


Pappula podi or putanala pappu podi is famous in Andhra and is used for various purposes. I tasted this first in my grandparents place Anantapur near a chilli bajji stall (mirapakaya bajji), the lady sprinkles this putanala pappu podi on the chilli bajji with some chopped onions which makes the chilli bajji (milagai bajji or mirapakaya bajji) more tasty and appetising. This putanala pappu podi everyone prepares it differently as per their home recipe and their taste.


Nam prik pao


Nam prik is a spicy chilli paste in oil or chilli sauce or like chilli jam consistency which is normally eaten as a condiment or dipping sauce for fried dishes and other vegetable dishes in Thailand . It is a spicy and sweet jam consistency chilli paste in oil.


Preparing chicken wings for lollipops


Chicken lollipop is every ones favourite and mostly ordered dish in restaurants in indo-Chinese menu or in a starter especially in chicken. Every one prepares it differently with different style. Chicken lollipop is one of my favourite dishes among starters, and so I have marinated it with many variations and with different sauces, which I have shared with you. Chicken lollipop is made from the chicken wing and to make chicken lollipop is easy but it will take time. From one chicken wing, you can make two chicken lollipops, one will be meaty and the other less meaty. From my pictures you will learn how to prepare chicken lollipop with step wise instructions.


Thai red curry paste with dry chillies


This authentic Thai red curry paste is famous for its Thai red curry. This Thai red curry paste can be used in curry or in starters. Can add any vegetables, fish, chicken and beef to make red curry with this red curry paste. Can make starters like fish cakes or crab cakes. A famous curry is made with this red paste duck curry in Thailand. Traditionally a heavy based stone pestle and mortar is used and fresh ingredients are used to give that fresh and aromatic flavour to the paste.


Dry coconut and garlic coarse powder


Carrot Poriyal is a good source of vitamin A and good for eyes. Poriyal (stir fry), is a Tamil word which is used in Chennai for fried vegetables which is shredded or chopped finely. It is a very important part of south meal. It is served as a side dish in 3 course meal which is served with plain rice, Sambar, Rasam and curd. When you go to any restaurant in Chennai, and order for meals during lunchtime, you will see that rice, Puri and side dishes with curd and Pickle is served.


Thai red curry paste


This authentic Thai red curry paste is famous for its Thai red curry. This Thai red curry paste can be used in curry or in starters. Can add any vegetables, fish, chicken and beef to make red curry with this red curry paste. Can make starters like fish cakes or crab cakes. A famous curry is made with this red paste duck curry in Thailand.


Thai green curry paste


This authentic Thai green curry paste is famous for its Thai green curry. This Thai green curry paste can be used in curry or in starters. You can add any vegetable, fish, chicken or beef to make green curry with this green curry paste. You can make starters like fish cakes or crab cakes using this paste.