Chicken Pea Curry
(Using Vindalho Paste)

Ingredients :
500 gms Paneer crumbled not very fine,
2 Green peppers (capsicum) chopped,
2 Onions chopped,
1 cup green peas (frozen),
2 Tomatoes chopped,
1 tsp Sugar,
Salt to taste,
3 tsp. Vindalho paste.

Method :
Sauté’ the onions in oil. When golden brown add tomato sauce, capsicums, Vindalho paste and fry for sometime. Add boiled potatoes, boiled chick peas to some water. Boil for a few minutes till thick curry is formed. Season with Salt. Serve over rice.

Potato Masala
(Using Vindalho Paste )

Ingredients :
500 gms Potatoes,
200 gms Tomatoes,
2 Onions Grated,
2 tbsp. Tomato sauce,
Salt to taste,
2 tbsp. Oil,
3 tbsp Vindalho Paste
1 tsp. Jeera.

Method :
Peel the potatoes and cut into equal size. Heat oil, add jeera, grated onions and fry till golden brown then add tomatoes to this. Add the Vindalho paste followed by tomato sauce. Add potatoes and 3 glasses of water and cook with lid covered for 10 to 15 minutes. Check if potatoes are done. Serve hot with rice.

Paneer Burjee
(Using Vindalho Paste )

Ingredients :
500 gms Paneer crumbled not very fine,
2 Green peppers (capsicum) chopped,
2 Onions chopped,
1 cup green peas (frozen),
2 Tomatoes chopped,
1 tsp Sugar,
Salt to taste,
3 tsp. Vindalho paste. 

Method :
Heat oil, fry onions, add chopped tomatoes, followed by capsicum. Meanwhile boil green peas till tender. Add the Vindalho paste to fried onion mixture. Add green peas followed by crumbled paneer, season with sugar, a few drops of lime juice. Add salt to taste.

Chicken Baffad
(Using Roast Masala )

Ingredients :
1 Kg Chicken cut to pieces,
3 tbsp. Roast masala,
2 Onions finely chopped,
1 Coconut milk extract (thick & thin),
Salt and Vinegar to taste.

Method :
Fry onions until browned. Add chicken and cook for a minute. Add Roast Masala and fry. Now add the thick and thin coconut milk so that the milk covers the chicken. When chicken is cooked, simmer until the sauce thickens. Serve hot with rice.

Corn & Paneer Dry Fry
(Using Roast Masala )

Ingredients :
12 Baby Corns cut length wise, or
2 cups of Corn (whole),
1 ¼ cups paneer cut into 1” strips,
2 tsp. Xacuti Masala,
1 tsp. Ginger garlic paste,
3 Spicy onions sliced,
1 Capsicum sliced,
1 large Tomato pureed,
2 tbsp. Roast Masala,
Salt to taste and oil. 

Method :
Heat oil in a pan; add ginger garlic paste, Roast Masala, Xacuti Masala, spicy onions, capsicums and sauté for 2 minutes. Add baby corn or 2 cups corn (whole), tomato puree, salt and sauté on a slow flame for 4 to 5 minutes till the corn is cooked. Add the paneer and toss slightly. Add little sugar if sweetness is required. Garnish with fresh coriander and serve hot.

Mix Vegetable Masala
(Using Roast Masala )

Ingredients :
1 cup Carrots, cubed and boiled,
1 cup Potato cubed and boiled,
1 cup Green peas boiled,
1 cup French beans cut into small pieces,
1 tsp. Cumin seeds,
½ tsp. Mustard seeds,
½ Coconut grated,
4 tsp. Roast Masala,
2 Onions chopped fine,
Oil for frying,
Salt to taste,
Few Curry leaves,
Fresh Coriander for garnishing.

Method :
Heat oil and add mustard seeds followed by cumin seeds. Cover the vessel till the seeds splutter. Add onions, curry leaves and fry till golden brown. Now add the Roast Masala, fry for some time. Add the mixed boiled vegetables; keep on simmer for 5 minutes till the masala is absorbed. Add the grated coconut mix well. Add salt to taste. Serve hot garnished with fresh coriander

Hot & Sour Prawns
(Using Recheado Masala)

Ingredients :
500 gms. Prawns,
1 tsp. Karma’s Ginger garlic paste,
1 bunch Coriander,
1 Onion cut fine,
3 tbsp. Karma’s Recheado Masala,
A pinch of Sugar,
Salt to taste. 

Method:
Clean prawns, apply salt and keep aside. Grind coriander to a fine paste. Heat oil to fry onions. Add ginger garlic paste, ground coriander and Recheado Masala. Pour a cup of water. Add prawns and cook on slow fire till prawns are just done. Check for seasoning.

Fish Molho
(Using Recheado Masala)

Ingredients :
Any Fish about 2 kgs.,
1 pkt. Recheado Masala,
Turmeric powder,
2 cups Vinegar,
Salt to taste,
Oil for frying.

Method :
Clean and wash the fish, apply salt, turmeric powder and keep aside for draining the water. Fry the fish in oil and allow to cool. Mix the masala with vinegar, salt if needed. Add vinegar and boil well. Allow it to cool. When cooled, add the fried fish. Fill in bottle or in a jar. Serve when required with rice and curry.

Stuffed Bringal
(Using Prawn Balchao)

Ingredients :
8 small sized Brinjals,
Prawn Balchao,
1 cup Oil,
3 medium sized Onions,
Medium sized Potato, cut into small cubes, boiled and fried. 

Method :
Fry the onions and mix with the Prawn Balchao. Add the small pieces of potato fried to the mixture. Wash the Brinjals and cut into 4 sections, leaving the lower part near the stem uncut. Scoop out the seeds and apply salt. Stuff the Brinjals with the prawn mixture. Fry the Brinjals till skin turns brown. Add water and keep on simmer to cook Brinjals till tender and the water is absorbed.

Prawn Pie
(Using Prawn Balchao)

Ingredients :
2 cups Rice,
1.5 cups grated Coconut,,
1.5 cups Toddy,
350 gms Sugar,
6 Eggs,
1.2 cups Prawn Balchao,
1 tbsp. Butter,
Salt to taste.

Method :
Wash and soak rice overnight. Next morning grind rice and coconut separately with toddy, to make a fine batter. Add sugar, salt and keep aside for 3-4 hours till the batter is well risen. Now beat together 6 yolks with only 3 whites. Add this to rice-coconut mix. Meanwhile line a cake tine 8 “ in diameter with greased paper. Divide the mix into 2 parts. Put one portion at the bottom of the tin. Then spread the Balchao and cover with second portion of mixture evenly. Bake in a preheated oven at 375 degrees F. till the pie is risen and golden brown on top. Cool and serve as main dish as a starter, sliced or with drinks.

Herbal Chicken
(Using Cafreal Masala )

Ingredients :
1.5 Kg Chicken,
250 gms Onions,
1 pkt. Chicken Cafreal Masala,
2 Limes,
Oil for frying,
A pinch of Salt. 

Method :
Clean Chicken, cut into pieces apply Cafreal masala and keep overnight to marinate. Heat oil, cut onions length wise and keep overnight to marinate. Heat oil, cut onions length wise and fry till golden brown. Add chicken; add some water to cook. Simmer till chicken is tender and thick gravy is formed. Serve hot with rice or bread and green salad.

Fish in Green Masala
( Using Cafreal Masala )

Ingredients :
½ Kg Fish,
1 Onion chopped finely,
1 cup Curd,
¼ tbsp. Cummins,
1 tbsp. Karma’s Fish Masala,
2 tbsp. Cafreal Paste,
3 tbsp. Oil,
Salt to taste.

Method :
Wash fish and cut into pieces, heat oil in a pan, add cumin’s, add onions fry till brown. Remove the pan from fire. Arrange fish pieces in pan (avoid overlaying). In a bowl beat the curd very well. Add the fish masala powder and Cafreal paste. Mix it well. Pour over pieces. Cover it and keep aside for 45 minutes. Put the pan on the flame again. Cook till the fish is tender. Add about ½ cup water if extra sauce is required. Serve hot with rice or bread.

Chicken with Coconut Milk
( Using Cafreal Masala )

Ingredients :
1 kg. Chicken, cut into serving pieces,
2 Onions,
2 cups Coconut Milk (thick extract),
3 tbsp. Cafreal Masala,
Salt and lime juice to taste.

Method :
Fry onions until golden brown. Add chilies and Cafreal paste, followed by chicken. Fry for sometime, until chicken has browned. Add coconut milk. Cover and cook until chicken is tender. Simmer uncovered until sauce thickens. Serve hot with rice.

Curried Chick Peas
( Using Cafreal Masala )

Ingredients :
250 gms. Kabuli Channa, soaked overnight and pressure cooked till done,
1 cup Onions finely chopped,
2 Tomatoes finely chopped),
3 tbsp. Oil,
1 tbsp. Jeera,
1 tbsp. Mustard,
Curry leaves,
1 tbsp. Cafreal Paste,
½ tbsp. Turmeric powder.

Method :
Heat oil, fry onions, adds Jeera, mustard seeds. Add curry leaves, turmeric powder, chopped tomatoes and Cafreal paste. Fry for sometime. Add chick peas with the water in which they were boiled. Simmer, add salt. Serve hot with rice.

Omelet Curry
(Using Goan Curry Masala )

Ingredients :
For Omelettes:
4 Eggs,
Salt to taste,
Fresh Coriander,
Onions finely chopped,
Oil for frying, (makes 5 omelettes)

For Curry :
1 Onion chopped,
2 tsp. Ginger garlic paste,
2 cups Coconut milk,
4 tbsp. Goa curry masalas,
Salt to taste,
2 tbsp. Oil,

Method :
Make omelettes as usual. Fold cut into 2” pieces and keep aside.
For Curry: Heat oil in kadai, fry onions till golden brown, add ginger garlic paste, add the coconut milk with masalas. Cook for about 10 minutes on a slow flame. When gravy thickens, add omelette pieces. Simmer for about 2 minutes. Check for salt. Serve hot with a compliment of choice.

Green Peas in Coconut Juice
(Using Chicken Masala )

Ingredients :
250 gms. Fresh or frozen Green peas,
2 medium sized Onions cut fine,
1 Tomato chopped,
1 tsp. Karma’s ginger garlic paste,
2 tbsp. Chicken Masala,
1 tbsp. Garam Masala,
1 tbsp. Mustard seeds,
Salt to taste,
1 tsp. Sugar,
1 Coconut ground very fine & 2 cups water.

Method :
Heat oil; add mustard seeds, onions, fry till golden brown. Add chopped tomatoes and ginger garlic paste. Now add the Chicken and Garam masala.

Fry on a slow flame till oil floats. Now add the ground coconut and water. Add the green peas and cook on a slow flame till tender. Season with salt to taste and sugar. Serve with rice and salad.

Cauliflower Kurma
( Using Goan Curry Masala )

Ingredients :
1 Kg. Cauliflower, cut into florets,
1 large Onion sliced,
3 medium tomatoes cubed,
3 tbsp. Oil,
2 tsp. Garam Masala,
3 tsp. Ginger garlic paste,
Salt to taste,
Curry leaves,
1 cup fresh Coriander,
½ cup curds

Method :
Grind onions and tomato into a paste and keep aside. In a dish, mix the above paste well with ginger garlic paste, Garam masala, Goa Curry Masala and curds. Add the cauliflower florets. In a kadai, heat oil, add curry leaves and coriander leaves. Immediately add the cauliflower mixture and fry on a high flame. Now reduce the heat and add ½ cup water, stir and cover. Cook till sauce thickens. Serve hot with rice or any Indian bread.

Fried Brinjal in Spicy Sauce
(Using Sorpotel Paste )

Ingredients :
500 gms. Brinjal,
1 medium Onion chopped,
5 tbsp. Oil,
2 tsp Water,
½ tsp Salt,
½ tsp Sugar,
3 tbsp. Sorpotel Masala.

Method :
Cut Brinjals into cubes; soak in water with salt for 10 minutes. Fry the Brinjal cubes till done and keep aside. Heat oil, add chopped onions, Sorpotel paste and fry till oil is visible. Add water to make a thick sauce. Simmer for a few minutes; add seasoning followed by Brinjal pieces. Mix well and serve hot.

Brinjal Fritters
( Using Sorpotel Paste )

Ingredients :
1 Egg beaten,
1 tsp. Salt,
½ tsp. Baking powder,
1 cup Flour,
2 tbsp corn flour,
1 large Brinjal sliced and soaked in salt water,
Oil for frying,
1 tbsp Sorpotel paste.

Method :
Combine egg, dry ingredients, Sorpotel paste and add a little water to form a thick paste. Keep aside. Dry Brinjal slices with kitchen absorbent paper. Heat oil for deep frying. Dip slices in batter and fry till golden brown. Drain and serve hot with tomato sauce.

Spicy Spaghetti or Noodles
(Using Sorpotel Paste )

Ingredients :
180 gms. Spaghetti or Egg noodles cooked and cooled,
2 tbsp. Olive oil,
2 tsp. Sorpotel paste.

Method :
Heat oil and fry Sorpotel paste. Pour the hot oil on the spaghetti or egg noodles, mix well, and add seasoning to taste. Serve with sliced roast beef.

Paprika Chicken
(Using Garam Masala )

Ingredients :
1 or 2 tender Chicken,
3 tbsp. Garam Masala,
100 gms. Butter,
2 tbsp. Ginger garlic paste.

Method :
Clean and cut chicken into quarters or smaller pieces. Mix butter with Garam Masala and Ginger Garlic Paste. Add some salt. Apply this to the chicken. Fry on slow flame in a pan till done.

Dahi Brinjal
(Using Goa Curry Masala )

Ingredients :
2 large Brinjals,
1 cup Curds,
3 tsp. Goa Curry Masala,
1 tsp. Ginger Garlic paste,
Salt to taste.

Method :
Slice Brinjals into rounds. Mix the masala with salt and apply to the Brinjal rounds on both sides. In a frying pan, heat oil, fry the slices till golden brown. Set on paper to drain excess oil. Beat the curds; add ginger garlic paste and remaining masala. Heat oil and cook the curds on slow fire. Pour the curd sauce on the slice of Brinjal till all the slices are covered. Check for salt. Garnish with chopped coriander.

Curried Spinach
(Using Sorpotel Paste )

Ingredients :
1 tbsp. Oil,
1 cup chopped Onion,
1 large Tomato chopped fine,
10 cups Spinach coarsely chopped,
½ cup water,
1 cup frozen Green Peas,
3-4 tbsp. Sorpotel paste,
1 tsp. Sugar,
Salt to taste.

Method :
In a vessel heat oil, add onions and fry till golden brown. Add tomatoes, and fry. Add Sorpotel paste, green peas and spinach. Mix well. Add water and cook for a few minutes. Season with salt and sugar. Serve as a side dish over rice.

Kheema with Green Peas
(Using Xacuti Masala)

Ingredients :
1 Kg. Mince,
2 medium Onions thinly sliced,
4 tbsp. Oil,
100 ml. Yoghurt well beaten,
1 medium Tomato chopped,
2 tbsp. Chicken or Xacuti Masala,
150 gms. Frozen Peas (boiled)
Salt to taste,
2 tbsp. Cafreal Masala,
1 Lime.

Method :
Boil mince with salt, lime juice till the juices dry. Heat oil, add sliced onions, add tomatoes, add chicken or Xacuti Masala, Cafreal paste and fry till oil floats. Add beaten yoghurt followed by boiled Kheema and peas. Simmer for 5 minutes. Serve hot with rice or chapatti.