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Indian Cooking Recipes
 
Can't find your curry masala recipe here? Each curry masala has a pdf link in the Buy Online Section. Find the product and in the description is your recipe ready to download.
 
 
 

tomato chutney dip (using south indian tomato chutney)

South Indian Tomato Chutney Dip 
300g Full Cream Sour Cream, 250g Cream Cheese, 200g Fetta 4. ½ - 1 bunch spring onions, cut small 5. South Indian Tomato Chutney to taste, 1 pack Mission Brand Nachips (to serve)
 
Combine the cream cheese, sour cream and fetta and beat well. Add the shallots and coriander and mix through. Top with the South Indian Tomato Chutney (or stir through) use as a sandwich spread or topping or a baked potato. 
 
 
Curried Egg Salad Dip Variation * 
Cream cheese, sour cream, fetta, spring onion mix above, ¼ cup oil, 1 tbsp. South Indian Vegetable Curry Masala, Punjabi Mango and Date Chutney, 1 dozen hard boiled eggs, peeled and coarsely chopped. 
 
In a pan on low heat add ¼ cup of oil and 1 tbsp. of the South Indian Vegetable Curry Masala. Heat and fry gently on low heat letting it bubble and being careful not to burn. Cool this and add this to the mix the cheese mix (from above) with the eggs and combine. Serve topped with Punjabi Mango and Date Chutney. Serve as with corn chips, as a sandwich spread or on top of backed potatoes. 
 
 
 

Mango Chicken (using Madras Curry Blend)

 
1 tbl oil, 500g chicken (cut into small pieces), 2 tbl butter, 1 onion chopped, 1 red capsicum chopped, 2 cloves garlic chopped, 1 thumb ginger grated, 1 green chilli chopped, 1 tbl Madras Chicken Curry Blend, 1 tomato chopped, ½ cup chicken stock, 1 mango pureed, 3 tbl yoghurt, 1 mango diced, ¼ cup cilantro chopped>
 
Heat oil in a saucepan. Add and fry chicken until golden, then set aside. In the same pan, add and melt the butter. Add and fry red capsicum and onion (until onion opaque). Add chopped garlic, grated ginger and green chilli, mix well.  Add Madras Chicken Curry Blend and cook for a few minutes. Add chicken stock, tomato, mango pureed and yoghurt and bring to the boil, simmer for a few minutes. Add diced mango and chopped cilantro, and then remove from heat. 

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Chicken Korma

Ingredients - 800g skinless chicken thigh, ¼ cup ground desiccated coconut, 4 tbsp. soaked and ground cashews, 2 tbsp. tahini, 3 tbsp. ginger paste*, 4 tsp. garlic paste*, 200g fried onion paste^, 1 ½ level tbsp. Parsee Lamb & Cashew Korma Blend, 80g ghee, 10 whole green cardamom pods, 2 whole black cardamom pods (optional), 8 whole cloves, 2 inch whole cinnamon stick, 1 whole bay leaf, 1 ½ cups boiling water, Salt to taste (approx. 1/3 – ½ tsp).
 
Combine the coconut, cashews, tahini, ginger, garlic and onion paste and Parsee lamb & cashew korma blend and marinate the chicken thigh for at least 30 minutes. In a pan heat the ghee until hot. Add and fry the whole spice for a minute. Add the marinated chicken and stir well. Add the water and bring to the boil and mix well. Cook until the chicken is tender (on low-medium heat) and reduce the gravy with the lid off. Serve with Mudgeeraba Spices Oriental Red Date with Walnut & Apple Chutney. *To make garlic and ginger paste blend or use a mortar and pestle or blender to grind to a smooth paste. ^To make fried onion paste, fry the onions in oil or 50g of butter until golden then blend to a paste.
 
 
 
 
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Indian Date Pudding

Ingredients - 150g dates, 2 cups water, 100g sugar, ¼ tsp salt, ¼ - ½ tsp freshly ground cinnamon, 80g ghee, 1 cup plain flour, 2 tsp baking powder
 
Boil the dates and water with the lid on in a pot until the dates are soft. Be careful not to let the liquid evaporate. Add in the sugar, salt and cinnamon and stir well. In a pan melt the ghee and add the flour and baking powder and fry on low heat until golden. Add the date mixture and combine well. Pour into a greased pudding dish and bake for 20 minutes on 170 degree Celsius. Serve hot. This date pudding is a simple delicious healthy sweet suitable for vegetarians. as an accompaniment.
 
 
 
 
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Pasanda Gosht Shahi (Royal Lamb Curry)

Ingredients - 1kg (schnitzel like) thinly sliced lamb,1 ½ tbsp. garlic paste, 1 ½ tbsp. ginger paste, 3 tbsp. Mudgeeraba Spices Lamb Korma Shiraz, 2 tbsp. ground cashew nut meal, ½ -1 tsp salt (or to taste), 1 tsp sugar, 125g ghee, 2 cups boiling water, 1 cup cream
 
Combine the garlic, ginger, Mudgeeraba Spices Lamb Korma Shiraz, cashew nut meal and salt together and marinate the lamb in this overnight or for a minimum of 2 hours in the fridge. In a heavy base pan heat and add the sugar and cook until caramelized. Add the ghee and heat well. Add the marinated lamb and seal well. Add the water and bring to a rapid boil, lower the heat and cook covered until the lamb is tender. Remove the lid and let the liquid reduce considerably. Add the cream and heat through. Serve hot with rice and garnish with Mudgeeraba Spices Indian Mixed Date and Almond Chutney or Mudgeeraba Spices South Indian Tomato Chutney as an accompaniment.
 
 
 
 
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Lamb/Chicken Biryani (Meat & Rice dish from the Mughals)

Ingredients - 2 x 2 cups of soaked and drained basmati rice, soaked in separate bowls whilst preparing the remainder of the ingredients. 250g ghee, ½ - 1 cup cashews, ½ - 1 cup raisins, 300g thinly sliced onion rings, 1kg thinly sliced pieces of boneless lamb or chicken, 100g ginger paste, 30g fresh ground coriander seed, 12.5g (1 tbsp.) Mudgeeraba Spices Malabar Lamb Biryani, 1kg yoghurt, whisked,salt to taste, 2 pinches of Saffron soaked in ½ cup hot milk and 1 cup hot water.
 
Prepare the Garnish - Melt the ghee in a pan. Add and fry the cashews until lightly golden and remove from pan and set aside. Add and fry the raisins until puffed and golden. Remove and set aside. In the same pan add and fry until golden the onion rings and set aside. Prepare the curry - In the same pan add and seal well the lamb or chicken. Add and fry the ginger paste for a minute stirring well. Add the coriander and Mudgeeraba Spices Lamb Biryani Masala and fry well. Add the yoghurt and salt to the pan and mix well. Bring to a boil and simmer covered until tender. (Do not let the curry reduce you want it saucy so this will cook this liquid will cook the raw rice when the biryani is assembled). Assemble the biryani - Using a large heavy based pan spread a layer of one of the soaked and drained rice. Then spread the curry over the top of this (liquid and all). Then spread a layer of ½ the fried onion rings from above. Top this layer with the 2nd lot of soaked and drained rice. Cover this with a layer of the remainder of the fried onion rings, the fried cashews and then the fried raisins. Sprinkle the saffron, water and milk over the top of the biryani. Bake covered with a heavy well fitted lid in a moderate oven until all the liquid is absorbed and the rice is cooked and fluffy (approximately 30-40minutes).Serve with Cucumber Raita and Mudgeeraba Spices Punjabi Mango & Date Chutney.
 
 
 
 
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Channa Navarattan Korma (Chickpea Korma with Fruit and Nut)

Ingredients - 1 cup whole chick peas, 2 tbsp. split chick peas, 3 cups water, 1 whole black cardamom, 2 whole cloves, 2 ½ cm cinnamon stick, 1 whole bay leaf, 1 pinch mace, 1 tsp salt (or to taste), 5 blanched almonds, 1 tbsp. cashew nuts, ½ tsp sunflower seeds, 1 tsp tahini, ¼ cup water, 60g ghee, 1 tbsp. raisins, ½ tbsp. whole blanched almonds, ½ tbsp. cashew nuts, 2 walnut kernels, 1 tsp whole pumpkin seeds, 1 tsp whole sunflower seeds, 1 tsp whole pistachio kernels, 150g thinly sliced onion, 1 finely diced green chilli, ½ inch ginger finely diced, ¼ tsp chilli powder, ¼ tsp Mudgeeraba Spices Garam Masala, 2 tbsp. cream.
 
Soak the chickpeas overnight. Drain the liquid of and add the water and spice and cook until the chickpeas are tender. Soak the nuts, sunflower seeds and tahini paste together and grind in a blender until fine to make the Shahi paste. Melt the ghee in a pan on medium heat. Add and fry the nuts and seeds first until they are lightly browned. Remove from the pan. Add the raisins and fry until they puff and then remove them from the pan. To the same pan add the onion, chilli and ginger and fry until golden. Add the powdered spices and fry gently. Add in the cooked chickpeas stirring well and fry for a few minutes. Add the Shahi paste from above and cream. Bring to the boil and lower the heat and simmer for a few minutes. Add half the fruit, nuts and seeds into the korma stirring well. Use the other half to garnish.
 
 
 
 
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Bhaja Aloo (Crispy Masala Fried Potatoes)

Ingredients - 22 desiree potatoes, ½ cup rice flour, 1 tsp chilli powder, 2 tsp cumin seed powder, 2 green chillies ground to a paste, Salt to taste, Oil for frying, Serve with Mudgeeraba Spices Indian Date & Almond Chutney or Punjabi Mango & Date Chutney
 
Boil the potatoes with the skins on until cooked. Cut into halves. Mix the chilli, cumin, rice flour and salt together. Coat the potatoes with green chilli paste then drop them into the flour and coat well. Fry in the hot oil and serve as a side dish or snack with the Indian Date and Almond Chutney or Punjabi Mango and Date Chutney.
 
 
 
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Chicken Tikka Wraps

Marinade - ½ cup natural yoghurt, 2 tsp Mudgeeraba Spices Chicken Tikka Masala, ½ tsp salt, 1 tbsp honey (optional), Tandoori Colour (optional), 500g skinless chicken breast sliced into 1cm strips.
Raita - 1 cup Greek yoghurt, 1 finely grated Lebanese cucumber, salt to taste.
Salad - 100g thinly sliced red onion, 100g thinly sliced tomato, ½ cup finely chopped fresh coriander, Lime juice to taste.
Vegetables (optional) - 1 capsicum sliced, 1 onion sliced
Mudgeeraba Spices Sri Lankan Mango Chutney
1 packet of wraps
 
Combine the marinade ingredients together and marinate the chicken strips overnight in the fridge (or for a minimum of 2 hours). To make the raita, grate the cucumber and squeeze off the excess liquid. Combine all ingredients in a bowl and set aside in the fridge to chill. Prepare the salad and set aside. Prepare the vegetables. To cook the Chicken Tikka place on a hot plate, skillet or griddle. Brush with ghee/oil/butter whilst cooking. As an option cook the prepared vegetable on the same hot plate for a few minutes. Serve with the Chicken Tikka. Place on the table to serve. Assemble the wrap by placing a small amount of the Chicken Tikka, vegetables, raita, salad and Sri Lankan Mango chutney inside. Roll up and enjoy! These are delicious.
 
 
 
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Tandoori Chicken Fillet Burger

Marinade - 3 tbsp Greek style yoghurt, 1 tbsp Mudgeeraba Spices Butter Chicken Curry Paste, 1 tbsp lime or lemon juice, Tandoori Colour (optional), 500g skinless chicken breast sliced into half, to form to long thin strips.
Yoghurt (Raita) - 1 cup Greek yoghurt, 2 tbsp finely chopped fresh mint
Salad - 100g baby spinach, 3 thinly sliced tomatoes, 1 red onion sliced thinly, 1 Lebanese cucumber (peeled into ribbons with a peeler), Fresh mint to serve 
130g Mudgeeraba Spices Punjab Mango & Date Chutney
4 x Turkish bread rolls or roll of your choice.
 
Combine the marinade ingredients together and marinate the chicken overnight in the fridge (or for a minimum of 2 hours). To make the raita combine all ingredients in a bowl and set aside in the fridge to chill. Prepare the salad and set aside. To cook the Tandoori chicken place on a hot plate, skillet or griddle. Brush with ghee/oil/butter whilst cooking. Assemble the burger by placing a dollop of the yoghurt, tomato slices, cucumber ribbons, spinach, and red onion. Place the tandoori chicken on top and dollop a spoonful of the chutney. Serve. 
 
 
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Chicken Satay

Marinade - 4 skinless chicken breast cut into small cubes, 2 stalks lemon grass (white parts only), 50g finely chopped red onion, 2 cloves garlic, 1 tsp coriander seeds ground, 1 tsp chilli powder, 2 tsp turmeric powder, ¼ cup sugar
Wooden skewers (soaked in water to stop them burning)
Satay Sauce - 1-2 tbsp Satay Sauce (Sambal Kachang), 1 cup roasted peanuts, finely chopped, 2 cups water, Sugar to taste
 
To make marinade grind the lemon grass and red onion together in a food processer to make a paste. Add the coriander, chilli, turmeric and sugar and mix well. Marinate the chicken overnight. Thread the marinated chicken onto the wooden skewers.  Grill or barbecue the skewer for 2-3 minutes on each side until cooked. 
Serve with Satay Sauce. To make the sauce boil together slowly the roasted peanuts, water and Satay Sauce concentrate until thick. Season with sugar and salt as required. Serve with chicken skewers, rice and chunky cucumber.
 
 
 
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Curried egg salad

1 carton sour cream, ½ cup mayonnaise, 1 cup finely chopped fresh coriander, 2-3 tbsp South Indian Curry Paste, 600g shelled and chopped hard boiled eggs.
 
Combine the sour cream, mayonnaise, coriander, and South Indian Curry Paste in a bowl and mix well. Add the eggs and toss gently and serve. *Alter ingredient amounts to taste
 
 
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Chicken pot pies

80g ghee, 300g thinly sliced red onion, 2tsp salt, 1kg small chunks diced chicken fillet, 2 finely chopped cloves of garlic, 3 level tbsp. Mudgeeraba Spices South Indian Vegetable Curry Masala, 200g of diced potatoes, 150g diced carrots, 100g frozen peas, 2 finely chopped rashers of bacon, 1½ cups of coconut cream or cream, ½ cup water, Salt to taste, 2 level tbsp. cornflour, ½ cup water
 
In a pan add and heat ghee Add onion, salt and fry until golden and crispy.Remove from the pan and set aside. In the same pan add and seal quickly on high heat chicken, bacon and vegetables. Add liquids and bring to a boil and simmer covered until tender. Thicken if necessary with a paste made by mixing cornflour and water. Add the fried onion and sliced egg, divide the filling into 6 equal portions in ramekins and top with puff pastry. Brush with egg wash. Bake until golden in a fan forced oven on 160 degrees Celsius for approx. 30 mins. Serves 6.
 
 
Chicken pot pie by Mudgeeraba Spices

Mini Christmas Snowflake Cheesecakes

500g cream cheese, 1 ¼ cups sweetened condensed milk, 2-3 tbsp. Traditional Queensland Mango Chutney (or Punjabi Mango & Date Chutney or Indian Date & Almond Chutney), 1/2 tsp. vanilla, 1 tsp. ground cinnamon, 1/2 lemon, 2 packets butternut or milk arrowroot biscuits crushed, 250g melted butter, Garnish - Grated chocolate and/or Toasted shredded coconut.
 
Line cupcake tin with cupcake papers. Blend the biscuits until fine in a blender or with a rolling pin then add cinnamon. Add the melted butter. Place a few tablespoons to the bottom of each patty cake tin and press down to form the base (add more crumb mixture if required so the base isn't too thin). Set in the freezer for 10 minutes. Blend the softened cream cheese in a bowl until smooth; add in the condensed milk slowly until mixed well scrapping down the sides of the bowl. Add the vanilla and the juice of half a lemon and mix well. Pour the mixture on top of the set bases, then add a small amount of the chutney to each cheesecake and swirl through with a skewer or tip of a knife. Refrigerate for 2 hours to set. To serve peel off the paper cup or leave as is to make it easier to serve and garnish with grated chocolate and/or toasted shredded coconut.
 
 
Mini Snowflakes

Sweet Hors D’oeuvres

3 tbsp. Traditional Queensland Mango Chutney (or Punjabi Mango & Date Chutney or Indian Date & Almond Chutney) Shredded coconut (or slivered almonds if desired) Full cream sour cream, Crackers (Jatz or Ritz or for the gluten free option unflavoured Mission Tortilla Chip)
 
Arrange your biscuits on a platter. Place a heaped teaspoon of the sour cream on each biscuit. Using the tip of the spoon put a small well in the centre. Add a small teaspoon of your choice of chutney into the centre of the sour cream. Garnish with the shredded coconut and serve immediately.
 
 
yumm nibblies from Mudgeeraba Spices

Vol Au Vents

Base 1 packet puff pastry sheets.
Filling 20g Butter, ¼ cup plain flour, 400mls milk, 1 tsp. Mudgeeraba Spices and Curry Blends South Indian Curry Paste , Your choice of chopped chicken, hard boiled eggs, prawn or smoked salmon or cold meat.
 
Base Stamp out rounds using a floured 4cm plain or fluted cutter. Transfer the rounds to a baking sheet. Lightly brush the top with beaten egg. Cut half way through the depth of each round of pastry using a slightly smaller cutter. Chill then bake in a preheated oven on 220 degrees Celsius for 5 – 10 minutes or until done. Leave to cool then ease off the “lid’ with a pointed knife. Scoop out any soft pastry from the centre and spoon filling inside.
 
Top with you choice of topping and garnish with parsley, avocado, dill etc. Filling In a heavy pan melt the butter on low heat. Add the flour stirring well to make a paste and cook for 1 minute. Remove the pan from the heat and whisk in the milk. Place the pan back on the heat cooking at medium stirring gently until the mixture boils. Reduce the heat and simmer until thickened. Add the curry paste and season with salt and pepper if required
 
 
 
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vol au vents by mudgeeraba spices

Tandoori Prawns/Lamb Cutlets/Chicken

2 tbsp. Tandoori Chicken Masala or Butter Chicken Curry Masala, 2 cup Natural Yoghurt, 3 tbsp. minced garlic, 3 tbsp. minced ginger, 1 ½ tsp. salt, 1kg Chicken pieces (scored) OR 1kg 1amb cutlets, OR 1kg prawns cut down the back* (keep the shell on the prawns to stop them from shrinking).
 
Add approximately 1kg skinless chicken pieces (scored well) and coat with the marinade. Cover and refrigerate for a couple of hours or overnight. Remove the chicken pieces from the marinade and place on a baking tray and cook in a hot oven, or on the BBQ or grill. Serve on a platter with coriander sprigs, cucumber sliced and warmed flat bread.
 
 
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Sticky BBQ Chicken Wings/Chicken Strips

1 ½ tbsp. Rajasthani Spicy Plum Achaar or Rajasthani Apricot Achaar, 1 ½ tbsp. brown sugar, 1/2 bunch coriander chopped, 3 cloves garlic, ¼ cup vinegar apple cider or white vinegar, 1 kg chicken wings cut through the joints/or chicken thigh cut into strips or tenderloin.
 
Combine the Rajasthani Spicy Plum Achaar, brown sugar, coriander, garlic and vinegar and place in a blender and puree. Rub through the meat and leave refrigerated for a minimum of 2 hours or overnight. BBQ or pan fry until golden brown and cooked through on a moderate heat. Baste the wings with the marinade until cooked.
 
 
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Date, Fig & Plum Fruit Mince Pies with Chai Butter

Pastry 150g chilled diced butter, 225g plain flour, 1 egg yolk, 1 tsp grated orange rind, 1 tbsp. castor sugar. Filling Indian Date Fig and Plum Chutney or Oriental Red Date with Apple &Walnut Chutney (or your choice of chutney). Chai Butter 75g soft butter, 175g icing sugar, 1 tsp orange rind, ½ tsp Chai Spice Blend
 
Rub together the butter and flour until it resembles fine bread crumbs. Stir in using a knife the egg yolk, orange rind and castor sugar and mix to a dough. Remove from the bowl shape into a ball and flatten gently with the palm to approximately 1 inch and wrap in plastic and chill. Place the ¾ of the dough between 2 sheets of grease proof paper and roll out to approximately ½ cm thick. Grease 6x5cm fluted tartlet tins and line them well with the pastry. Fill the tartlet base with approximately 1 ½ tsp Mudgeeraba Spices Indian Date, Fig & Plum chutney. Roll out the remaining dough using the method above and using a 5cm diameter star shaped cutter, cut a star for the top of each pie. Place on top and bake in a preheated 200 degree Celsius oven for 10 minutes. Set aside and cool Combine the butter, icing sugar, orange rind and chai spice blend and whip together. Lift the star off the top of the pie using a knife and fill with Chai Butter. Replace the star and dust with icing sugar and serve. Makes 6-8
 
 
Christmas Mince Pies made the Mudgeeraba Spices Way

Classic Baked Cheesecake with Mango & Fig

Base 150g chilled diced butter, 225g plain flour, 1 egg yolk, 2 tbsp water. Filling 700g Cream cheese, 200g Castor sugar, 1 tsp vanilla extract, 1 tsp Chai spice blend , (optional), 3 lightly beaten eggs. Topping 3-5 tbsp. Traditional Queensland Mango & Fig Chutney.
 
Rub together the butter and flour until it resembles fine bread crumbs (or pulse it together in a food processor). Add the egg yolk and water and combine until it resembles a dough. Be careful not to overwork the dough. Grease and flour a 25cm quiche/flan tin. Remove from the bowl shape into a ball and flatten gently with the palm to approximately 1 inch and wrap in plastic and chill for 30 minutes. Preheat the oven to 150 degrees Celsius. Place the ¾ of the dough between 2 sheets of grease proof paper and roll out to approximately ½ cm thick. Line the quiche tin with the dough cutting off the excess. Blind bake the base for 30 minutes. Add the cream cheese, sugar, vanilla and chai to a mixer and beat well. Add the lightly beaten eggs last and mix through thoroughly. Pour the filling into the pastry shell and place into the same oven for a further 30 minutes. Check that the cheesecake is firm before removing from the oven. Set aside and cool and place in the fridge to chill. Prior to serving top with a layer of the Traditional Queensland Mango & Fig Chutney and serve with whipped cream.
 
 
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Chilled Christmas Pudding

2 ½ dessert spoons gelatine, ½ cup hot water, 3 tbsp cocoa powder, ½ tsp rose water, ½ tsp Mudgeeraba Spices and Curry Blends Chai spice, 1 cup sugar, 3 cups milk, Pinch salt, 500g mixed dried fruit, 15 glace cherries plus an extra cherry for the top of each pudding, 1 handful cashew nuts.
 
Boil the milk and cocoa together on the stove. Add the remaining ingredients except for the gelatine and boil for 5 minutes. Set aside to cool Dissolve the gelatine in the hot water. Add the gelatine mix to the fruit mix and stir well. Stir and pour into serving glasses leave to set. Serve with cream or custard or ice cream and garnish with a glace cherry.
 
 
 
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Chilled Christmas Pudding

Humming Bird Cake

Cake 450g can crushed pineapple, 1 cup plain flour, ½ cup self-raising flour, ½ tsp bicarbonate of soda, ½ tsp Chai Spice Blend, 1 cup brown sugar, firmly packed, ½ cup desiccated coconut, 1 cup mashed over ripe bananas, 2 eggs, lightly beaten, ¾ cup canola oil.
 
Grease a deep 23cm round cake pan and line base with baking paper. Drain pineapple in a fine sieve, pressing out as much syrup as possible, reserving ¼ cup syrup. Sift flours, soda and Chai in a large bowl. Stir in sugar and coconut. Make a well in the centre. Add combined bananas, eggs, oil, pineapple and reserved syrup. Mix until combined. Pour mixture into prepared pan. Cook at 180 degrees Celsius for about 1 hour, or until cooked when tested with skewer. Cover with foil if top is over browning. Stand cake in a pan for 5 minutes and turn out onto wire rack to cool.
 
Cream Cheese Frosting 50g butter, softened, 250g cream cheese, softened, 1 tsp Chai Spice Blend, 1 cup icing sugar, 1 tsp vanilla
 
Cream Cheese Frosting: Beat butter, cream cheese, essence in a small bowl with electric mixer until light and fluffy. Gradually beat in icing sugar until smooth. Spread on top and side of cake.
 
 
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hummingbird-cake

Parsee Egg Nog

½ star anise, 1 green cardamom crushed, ½ inch Sri Lankan Cinnamon stick, ½ cup water, 2 tbsp sugar (or to taste), 2 cups milk, 2 egg yolks, Vanilla essence (optional) Brandy to taste, Egg whites.
 
TIn a saucepan boil the water, sugar, star anise, cardamom and cinnamon stick for 5 minutes or until the sugar has dissolved and the mixture is ‘sticky’. Set aside to cool. Beat the egg yolks until thick and pale. Combine in a separate bowl the milk, vanilla essence, brandy and spiced sugar syrup and whisk together. Add the milk mixture to the egg yolks whisking well. In a separate bowl with a clean whisk beat the egg whites until stiff and fold through the milk mixture. Chill and serve garnished with ground cinnamon.
 
 
 
egg-nog

Goan Sangria

1 cup water, 1-2 dessertspoon sugar, or to taste, 2 x 2 inch Sri Lankan Cinnamon stick , 1 large sweet ripe lightly crushed orange, 10 ice-cubes, 1 tbsp brandy,1 bottle red wine, ½ bunch mint.
 
This refreshing drink comes from “those were the days” of the 40’s and even earlier and especially served during “welcome home” for relatives and friends. Boil the water, sugar and cinnamon for 5 minutes and cool and pour into a jug. Add the orange, brandy, red wine and torn mint. Stir well and chill. Pour into a beautiful serving jug and top with ice cubes.
 
 
 
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goan sangria

Aubergine & Chilli Dip

85g Cream Cheese,100mls Full cream sour cream, 70g Fetta, 80g Mayonnaise, 70g Rajasthani Brinjal & Chilli Pickle, Fresh coriander to taste, Shallots to taste
 
Combine the cream cheese and sour cream and beat well until smooth. Add the fetta and mix well. Add the mayonnaise and the Rajasthani Brinjal & Chilli Pickle and combine well. Stir through the chopped fresh herbs and serve with corn chips, crudités or crusty bread.
 
 
 
aubergine chilli dip
 
Combine the cream cheese and sour cream and beat well until smooth.Add the mayonnaise and the Traditional Queensland Mango Chutney and combine well.
 
 
mango dip

Lamb Kofta

500 g Lamb mince, 1 medium onion finely chopped, 2 cloves crushed garlic, 1/3 cup finely chopped parsley and Coriander, 1/2 tsp. salt, 1/2 tsp. pepper, 200g ricotta cheese, 1 medium chilli diced (optional), 2 tbsp. Rajasthani Brinjal and Chilli Pickle.
 
Add all the ingredients together and blend them thoroughly by squishing them thru your fingers. Form them into balls using a tablespoon or form them into logs on a skewer. Put them in a greased oven proof dish, cover with foil, bake at 180C for 15-20 minutes.(These can be refrigerated at this point to cook on the grill later).Transfer to the BBQ or hot grill to finish off the cooking. Serve on a platter with the chilled yoghurt dip
Yoghurt sauce/Dip: 500 mls Greek yoghurt, 1 grated cucumber, (squeezed well), 1 tsp. toasted cumin seeds, Pinch of chilli powder, 1/2 cup chopped mint. To Make Yoghurt Dip combine all the ingredients together in a bowl, chill and serve.
 
 
Lamb kofta

appa (hoppers)

1 tsp Yeast, 2 tsp Sugar, 25 ml of Warm Water, 225gms of Rice Flour, Salt to taste, 300 ml of Thick Coconut Milk
 
Dissolve the sugar and yeast with the water, then set aside to bubble. Sift together. Add yeast mixture and coconut milk to the flour, mix all to form a smooth batter. Cover, and leave overnight on bench. Heat and grease a hopper pan. Use 75mls of batter per hopper. Tilt the pan, spreading batter thinly around the edges. Cook covered until done. Ease cooked hopper from pan with a blunt knife.

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appa also known as hoppers
Bittara Appa (Egg Hopper)
The batter recipe and method is the same. The difference is in the cooking! After tilting the pan this time slowly- to spread batter, add 1 egg to the bottom of the pan.  Cover until cooked and serve.
 
egg hoppers

STICKY BBQ SWEET PRAWNS

Marinade - 1 tsp. crushed garlic, 1 tsp. grated ginger, ½ tsp. cracked pepper, 1 tbsp. sesame seeds, ¼ cup oil, Juice of half a lemon, 2-3 tbsp. Sri Lankan Mango Chutney or chutney of your choice.
500g Tiger Prawns, 2 tsp. cornflour, 1 tbsp honey. To Serve- lemon wedges, shallots, chopped, aioli.
Blend together the ingredients to make the marinade.
 
Shell the prawns keeping the head and tail on, or just the tail, then mix the prawns in the marinade until all coated thoroughly. Refrigerate for a couple of hours. When ready to barbeque, remove the prawns from the marinade. With the remaining marinade add honey, water and cornflour and mix until lump free, simmer until thickened and reduced. Barbeque the prawns or cook on the hot plate basting with the marinade to keep them nice and sticky. Serve with chopped shallots, wedges of lemon, Aioli and the sticky sauce on the side. Compliments smoked chicken, double smoked ham and as a tasty dip alternative.

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Lima bean & spinach mash

100gm Lima beans, 300ml water, 50gm frozen spinach, 1-2 tbsp. South Indian curry masala paste, salt & pepper to taste, squeeze lemon or lime juice

Soak 100gms Lima Beans over night in 500ml water. Drain rinse and add 300ml water. Boil until lentils are soft add frozen spinach. Once lentils are cooked add 1 - 2 tbsp of South Indian curry masala paste. Blend with a stick blender until smooth. Season to taste add a squeeze of lemon or lime juice. Serve warm as a meal or chill and use as a dip.
 
Compliments smoked chicken, double smoked ham and as a tasty dip alternative. The spinach can be substituted with cooked pumpkin or sweet potato if desired.

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Curry Masla Dip

1 x 300 gm Sour Cream, ½ cup Mayonnaise, Seasoning to Taste (salt pepper), Finely Chopped Coriander or Herb of Choice, 2 heaped Tablespoons Mudgeeraba Spices Curry Paste. For Butter Chicken & Chicken Tikka add 100gm Tomato Paste .
 
Instructions Simply Fold in all together. For Salad 500gm Peeled & Chopped Hard Boiled Eggs Or Potato or Fish or a Combination Of all 3.
 
 
Curry Masala Dip

TRADITIONAL BAKED HAM WITH MANGO & GINGER 

2kg leg ham skin on, 2/3 tbsp whole cloves. 2 ½ tbsp Traditional Queenland Mango Chutney, ½ cup bourbon (or rum if preferred)
 
Preheat oven to 200 degrees. Remove the skin leaving some fat. Score the fat in a criss-cross pattern ad stud evenly with whole cloves. Combine in a bowl. Brush the chutney and bourbon mixture over the ham. Place in a roasting dish and bake for 20 mins. Baste again with the remainder of the mixture and bake for a further 20-25 mins.
 
Let the ham rest outside the oven for 20 minutes. Slice and serve as a centerpiece on your Christmas table.
 
 
Mango infused Ham

Bombay Fried Chicken

1 tsp powered tumeric, 1-2 tsp powered Chilli, 2 tablespoons Lime Juice, 1 ½ cups Yoghurt, 4 tablespoons Mudgeeraba Spices Chicken Tikka Masala Paste, Salt to taste, Chicken Tender loins strips, Plain Flour, 4 tablespoons Plain flour, 1 tablespoon Besan flour, Salt and pepper to taste, 1 inch grated fresh ginger, Juice of 1 lime, 3 cups of sunflower oil.
 
In a bowl add and mix, tumeric, chilli, lime juice, yoghurt, and chicken tikka paste. Add Chicken Tender loins strips  and marinade in fridge for 2 hours or overnight ,Coat Chicken strips in Plain Flour , Dip coated Chicken strips in a light batter made by mixing sufficient water to plain flour, besan flour, salt & pepper, ginger and lime juice. Heat oil in wok. Fry strips/ pieces in 170 degrees Celsius until golden brown, drain on absorbent paper. Serve hot with Mudgeeraba Spices Punjabi Plum and Apricot Chutney and slices of lime.
 
 
Bombay Fried Chicken

Masala crusted pot roast lamb

50mls oil, 2 inch piece fresh root ginger, 2 cloves garlic, 1 onion sliced, 1 chilli/capsicum sliced (optional), 2 tsp salt, Juice of 1 lime, 1 cup coconut milk, 2 level tbsp Mudgeeraba Spices South Indian Vegetable Curry Blend, 2kg lamb leg.
 
In a blender combine all the ingredients and blend to a paste. Coat the lamb leg all over with the mixture and leave to marinade in the fridge for 4 hours. Heat your oven to 200 degrees Celsius. Place your lamb leg in a pot and roast with the lid on for approximately 45 minutes or until cooked. To brown take the lid off if necessary for 15 minutes at the end of the cooking time.
 
 
Masala Crusted Pot Roast

oriental red date with apple and yoghurt cake

190g salted butter, 1 cup castor sugar, 2 large eggs, 2 cups plain flour 1 ½ tsp baking powder 1 ½ tsp bicarbonate soda, 300mls greek yoghurt or sour cream, Mudgeeraba Spices Oriental Red Date with Walnut and Apple Chutney, Mudgeeraba Spices Chai Spice Blend
 
In a large bowl cream with an electric mix until fluffy 190g salted butter, 1 cup castor sugar , Add and beat well, one at a time 2 large eggs. Sift together and fold into the mixture 2 cups plain flour 1 ½ tsp baking powder 1 ½ tsp bicarbonate soda. Add and fold in until combined 300mls greek yoghurt or sour cream. Lightly grease and line a 23cm springform cake pan. Spoon in half the cake mixture. Lightly swirl through the cake mixture with a knife. 3 tbsp Mudgeeraba Spices Oriental Red Date with Walnut and Apple Chutney. Sprinkle on top of mixture ½ cup sliver almonds 45g brown sugar Spoon over the remaining cake mixture and swirl through chutney 3 tbsp Mudgeeraba Spices Oriental Red Date with Walnut and Apple Chutney. Sprinkle with topping . Bake in a 180 degree oven for 50 - 55mins until done. Serve cool with whipped cream. ¼ cup brown sugar 2 tsp Mudgeeraba Spices Chai Spice Blend.
 
 
Red date apple & yoghurt cake

Date & Almond Scones

4 cups self raising flour, 4 tbsp Mudgeeraba Spices Indian Date & Almond Chutney or as desired. (Indian Mixed Date Chutney is a great alternative) 600mls thickened cream .
 
Mix until resembles coarse bread crumbs with 4 cups self raising flour, 4 tbsp Mudgeeraba Spices Indian Date & Almond Chutney or as desired. Add, mix lightly with a knife 600mls thickened cream. Bring mixture together to dough. Knead lightly, roll out and cut with scone cutter. Bake at 180° for 15 minutes and brush with butter.
 
 
Date & Almond Scones

Carrot Cake Muffins with Punjab Mango & Date Chutney

1 cup oil, 260g brown sugar, 3 large eggs, 365g coarsely grated carrots, 120g walnut kernels, half a cup raisins, 300g self raising flour, 1/2 tsp bicarbonate of soda, 4 tsp Mudgeeraba Spices Chai Masala, 1 tsp Mudgeeraba Spices Punjabi Mango & Date Chutney, 30g softened butter , 80g softened cream cheese, 1 tsp lemon zest, 1 tbsp lemon juice, 1&1/2 cups icing sugar.
 
Beat in a bowl until creamy 1 cup oil, 260g brown sugar, 3 large eggs. Sift together, add to other ingredients and mix well, 365g coarsely grated carrots, 120g walnut kernels, half a cup raisins. Stir in 300g self raising flour, 1/2 tsp bicarbonate of soda, 4 tsp Mudgeeraba Spices Chai Masala, Spoon into lined muffin pans and swirl with 1 tsp Mudgeeraba Spices Punjabi Mango & Date Chutney. Bake in a moderate oven until done, remove from oven and cool.
 
Top with cream cheese frosting and grated lemon zest on top. For frosting: Cream together until light and fluffy 30g softened butter, 80g softened cream cheese, 1 tsp lemon zest, 1 tbsp lemon juice, 1&1/2 cups icing sugar
 
 
Carrot Cake Muffins

Date & almond cheesecake in a glass

40g roughly chopped plain sweet biscuits, 150g un-whipped sour cream, 4 tbsp Mudgeeraba Spices Indian Date & Almond Chutney, 2 tbsp shredded desiccated coconut, 4 tbsp toasted slivered almonds.
 
Divide in 4 x 1 cup glass, 40g roughly chopped plain sweet biscuits, 150g un-whipped sour cream, 4 tbsp Mudgeeraba Spices Indian Date & Almond Chutney, 2 tbsp shredded desiccated coconut, 4 tbsp toasted slivered almonds. Repeat ingredients again with second layer as above starting with biscuits again. Serve immediately, or chill before serving.
 
 
Yumm Cheesecake like a pudding

LAMB STIR FRY WITH EGGPLANT MARINADE

½ cup Mudgeeraba Spices Rajasthani Brinjal & Chilli Pickle, 120g onion, 6 cloves peeled garlic, 50g red capsicum or chilli, 1 tsp salt, sugar to taste, ½ cup coconut cream (or Greek Yoghurt), 750g diced lamb fillets or750g disjointed chicken wings or 750g chicken/lamb/beef pieces, 2tbps ghee or butter.
 
In an electric blender, blend until smooth ½ cup Mudgeeraba Spices Rajasthani Brinjal & Chilli Pickle, 120g onion, 6 cloves peeled garlic, 50g red capsicum or chilli, 1 tsp salt, sugar to taste, ½ cup coconut cream (or Greek Yoghurt). Place marinade in a bowl add and leave for 1 hour with diced lamb fillets or disjointed chicken wings or chicken/lamb/beef pieces. In a electric fry pan stir fry with ghee or butter. For chicken wings and pieces pan fry with lid on until cooked and golden on both sides, reduce all liquids. When cooking use all marinades with the lamb, beef or chicken.
 
Serve with rice and garnish as you like.
 
 
LAMB STIR FRY WITH EGGPLANT MARINADE

date & almond baked cheesecake

250g sweet biscuits, 125g melted butter,675g softened cream cheese, 150g castor sugar. 3 whole eggs 2 egg yolks 2 tbsp (optional) rose water, Mudgeeraba Spices Indian Date & Almond Chutney
 
Process until fine 250g sweet biscuits. Add 250g melted butter mix well and press into base and sides of 23cm wide by 5cm deep spring form pan and chill for 30 minutes. Make filling by whipping until smooth and pour into chilled biscuit base 675g softened cream cheese, 150g castor sugar. 3 whole eggs 2 egg yolks 2 tbsp (optional) rose water. Add, swirl slightly with a knife. Bake in a preheated oven at 150°c for 30 minutes until slightly wobbly ½ cup Mudgeeraba Spices Indian Date & Almond Chutney .Switch off oven, leave cheesecake in oven until cold, serve with Whipped cream.
 
 
pic coming
 

Date & Almond Butter Biscuits

250g butter.125g icing sugar, 350g plain flour, or rice flour or gluten free corn flour, 1 egg,  ½ cup Mudgeeraba Spices Date & Almond Chutney.
 
Softened at room temperature, cut and place in a bowl, 250g butter. Add and combine well 125g icing sugar 350g plain flour, or rice flour or gluten free corn flour, 1 egg. Combine mix lightly with a knife ½ cup Mudgeeraba Spices Date & Almond Chutney. Place mixture in a sheet of glad wrap and roll up into a sausage shape and chill for 2 hours. Cut dough into 5mm slices (1/4 inch). Bake on baking sheet in preheated oven 200°C for 6 to 8 minutes. Store when cool in airtight tin.
 
 
pic coming

Naan Bread

500g plain flour, ½ cup luke warm yoghurt, 1 tsp baking powder, 1 tsp yeast, 1 egg beaten, 2 tbsp oil, ½ tsp salt, water.

Sieve the flour; add the baking powder, yeast and salt. Add the egg, oil and yoghurt and mix well adding the water as required to make dough. Knead well until smooth and pliable, cover and set aside in a warm place for 3 hours. Knead and set aside for a further hour. The dough should rise to double its original size. Divide into 8-10 equal balls. Flatten each to approximately 8 inch in diameter cook in a hot oven. Brush with butter or garlic butter and serve.

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Sri Lankan Yellow Rice

Ingredients-100g ghee, 2 medium onions chopped, 4 garlic cloves crushed, 6 curry leaves, 450g long grain or basmati rice 1 tsp black peppercorns, 1 tsp chopped lemongrass, ½ tsp whole cloves, 1 tsp crushed cardamom pods, 1 tsp turmeric, 1 ½ cup coconut milk, water, 1 tsp salt.

Method-Heat the ghee until very hot, peppercorns, cloves, and cardamom pods. Add the onions, garlic and curry leaves. Fry until the onions are soft. Add the turmeric and salt and fry for 1 minute. Add the rice and mix well frying for 2 minutes. Add the coconut milk and enough water to cook the rice by absorption. Cover the pan with a lid, once the rice has come to the boil turn down to simmer and leave covered until the rice has absorbed all of the liquid.

Garnish-Melt the ghee, fry 1 cup of cashews, sultanas and tomato slices alternatively. Remove the whole spice from the top of the rice with a spoon and transfer the rice to a warmed serving dish. Arrange the tomato slices, sultanas, cashew and hard boiled egg slices on top of rice. Serves 6.

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