Leena Spices Recipes

Here are some tested and tried recipes that go really well with Leena Spices. Cook something new for your family and friends.

Once you start with these recipes you will find how easy and time-saving these are. You can modify them to make your own favourite dishes. Also, you can cook with each spice both vegetarian and non-vegetarian food.

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LEMON ACHAR PICKLE

The journey for taste bud satisfaction starts with the delicacy of sweet, sour and tangy lemon pickle. It has an authentic reputation to complement your appetite and food craving as a delicious spoonful side gem. The perfect combination of gently sour, mildly spicy and warm sweet touch makes it the ideal solacing gift and choice for royalties. Thanks to the tangy lemon pickle for making each meal praiseworthy and incredibly tantalising.

Ingredients

8 - 10 lemons OR any other vegetables of your choice.

Half teaspoon sugar (optional)

Salt to taste (Rock salt)

1 tsp chilli flakes (optional)

2 tsp olive or mustard oil

1 ½ tsp Leena Achar Pickle Masala

 

Method

1. Wash and dry the lemons. You can use any vegetables of your choice.
2. Keep them dried for a couple of days.
3. Cut into small pieces and discard the seeds.
4. Put in a clean bowl. Add salt and chilli flakes.
5. Add 1 ½ tsp Leena Pickle Masala.
6. Heat oil in a small pan. Allow to cool.
7. Add oil in the lemon mixture. Mix well.
8. Put the pickle in a clean dry bottle or jar.

Leave it for 1 week before use.

BEEF  CURRY

Nutritionists have ample proof that mood is often reflected by the food we eat. Beef curry is definitely one of the dish. If you like this food then try out the easy recipe.

Ingredients

500gm beef cut in small cubes

1 big onion finely chopped

2 medium tomatoes chopped or 200gm canned tomatoes

3 Tbsp cooking oil

1½ tsp Leena Beef Masala

1 cup water, salt to taste

Method

1. Heat oil in a pan on moderate heat. Add chopped onions and fry for 5 minutes until light brown.
2. Add spice and salt. Cook for 2 minutes until fragrant.
3. Add tomatoes and cook for 3 minutes until well sauté.
4. Increase heat on high, add beef pieces. Mix well and cook for 5 minutes.
5. Add 1 cup of water and bring to boil.
6. Cover and cook on low heat until the beef is cooked to your liking.
7. Increase heat, stir well and cook until the gravy is thick.
8. Garnish with fresh coriander and mint. Serve hot with rice, naan or roti.

 BEEF MADRAS

Spices are the secret specialty of a food, and are renowned for the pleasant taste they provide to a well balanced  meal. Beef Madras is one of those, delicious versions of an Indian curry. This much adored dish makes the family menu flavourful and scrumptious. The recipe takes off with a beef tenderness and an added gentle aroma of our spice blend.

Ingredients

500g beef cubed

1 medium onion chopped

1 Tbsp tomato paste

1 ½ Tbsp lemon juice

1 ½ tsp Leena Madras Curry Masala

½ cup coconut milk (optional)

2 Tbsp olive oil

Salt to taste

 Method

 1. Mix Leena Madras Curry Masala and lemon juice to make a paste. Keep aside.

2. Heat oil in saucepan on high. Add beef pieces and cook for 2-3 minutes or  until brown. Remove and keep aside.

3. Add onions and fry for a few minutes until light brown.

4. Add curry paste. Cook for 1 minute.

5. Add beef pieces and stir until the meat is coated with the paste.

6. Add tomato paste, salt, coconut milk and half a cup of water. Bring to a boil.

7.  Reduce the heat. Cover and cook until the beef is tender.

8. Remove the lid. Cook uncovered until the sauce has thickened.

 Serve hot with rice or naan bread of your choice.

 

BEEF MASSAMAN

Another word to describe beef massaman is heaven because it surely is a soulful food. It not only goes inside empty belly but directly goes to the heart. This unique delectable curry bestows a royal golden touch, with its luscious sweet and savoury taste. The gently cooked beef along with the spicy curry, prepared with all the requisite spices makes it a perfect appealing combination. It adds an appetizing edge to the food with its warm peanut taste and heavenly creamy look. Undoubtedly, nothing can replace the divine uniqueness of this royal traditional dish. 

Ingredients

500g boneless beef cubed

 ½ can of coconut cream

1 can of coconut milk

2 Tbsp cooking oil

2 tsp Leena Massaman Curry blend

1 cup of beef stock

2 medium potatoes peeled and chopped

1 tsp brown sugar

1 tsp tamarind paste

1 tsp fish sauce

¼ cup of roasted peanuts (optional)

Salt to taste

Method

1. Heat oil in a large saucepan over medium heat. Add beef and cook until brown. Remove and keep aside.

2. Add 4 tbsp coconut cream into the pan and cook for 1 to 2 minutes.

3. Add curry mix. Cook for 1 minute.

4. Add beef, coconut milk, stock, peanuts, potatoes, sugar, tamarind, salt, fish sauce and remaining coconut cream.

5. Stir to combine.

6. Reduce heat and cook until beef is tender.

    Serve with steamed rice or noodles.

 

BEEF RAGOUT

Does your winter lack a delicious touch? Then beef ragout is a must for your plate. It is exceptionally moreish  and a  satisfying dish. it provokes your taste buds so amazingly that you always want more. And that’s the speciality of Ragout. Just give a try to this classic recipe.

Ingredients

500g beef cubed

1 large onion finely chopped

2 Tbsp olive oil, 2 medium carrots chopped

2 celery stalks chopped

2 Tbsp balsamic vinegar

1 ½ tsp Leena Ragout Spice mix

1 cup of red wine

1 cup of beef stock, half a cup of water

400g diced tomatoes

Salt to taste

Method

1. Heat oil in a saucepan on a medium heat.

2. Add beef pieces and cook until brown on both sides. Remove and keep aside.

3. Add onions and cook for 2-3 minutes.

4. Add celery and carrots. Cook for a few minutes until they become brown.

5. Add tomatoes, ragout mix, stock, water, vinegar and salt. Cook for 5 minutes.

6. Return the beef to the pan. Bring to a boil. Reduce heat. Cover and cook       until the meat is tender.

7. Increase heat and cook until the gravy is thick.
    Serve with pasta.

 

BEEF RENDANG

Beef rendang is one of the most delicious traditional Indonesian cuisines made up of rich flavours and irresistible taste. The tantalising aroma of slowly cooked beef elevates the appetite to its peak. Its delicately balanced spice blends satisfy your appetite beyond expectations.

 Ingredients

500g boneless beef cubes

1 onion minced

1 ½ Leena Rendang Spice Mix

2 tsp tamarind puree

2 Tbsp cooking oil

1 can coconut cream

1 tsp brown sugar

Salt to taste

 

Method

1) Mix minced onion, tamarind puree and Leena Rendang Spice to make a paste.

2) Heat oil in a wok on a medium heat and fry beef cubes in batches until brown on both sides. Remove and keep aside.

3) In the remaining oil, add the paste. Cook for 5 minutes.

4) Add coconut milk, sugar and salt. Cook for 2-3 minutes.

5) Add beef cubes and cook on low heat for 25 to 30 minutes, until tender. If required, add a little water. Stir occasionally.

6) Increase heat and cook until the liquid has evaporated and the gravy is thick.

Serve with steamed rice or noodles.

 

 BEEF VINDALOO

Beef vindaloo is an invaluable treasure that royalties handed over to those who loved healthy spices. The bright, bitter and tangy touch of beef accompanied by gluten free Leena spices has successfully preserved the warmth and art of Nawab food. Its salutary taste full of vibrant juices and incredibly delicious bites will not disappoint your warm expectations. The elegance of beef and the richness of spices keeps the ancestral tradition going.

 Ingredients

1 Kg Boneless Beef diced

1 Onion thinly sliced

¼ cup Cider Vinegar

3 Tbsp Olive Oil

1 ½  tsp Leena Vindaloo Masala

½ tsp Brown Sugar or Honey

Salt to taste

Method

1. Mix vindaloo masala with vinegar, sugar, and salt. Keep aside.

2. Heat oil in a saucepan on medium heat. Add onion and fry for 5 minutes until      light brown.

3. Reduce heat and add previously prepared masala mixture. Fry for 2 minutes.

4. Add meat and stir until well coated with contents of pan. Cook for 5 minutes until brown.

5. Add 1 cup water. Cover and simmer on low heat for 40 minutes, or until                tender.

6. Increase heat, and cook for five minute whilst stirring, until the gravy thickens.

    Serve hot with rice.

BENGALI STYLE CURRY

Ingredients

4 tbsp mustard oil

2 medium onions, grated

1 ½ tsp Leena Bengali Spice

500g meat, fish, or vegetable pieces

1 cup diced tomatoes or half cup tomato puree

Salt to taste

1 cup water

Method

1. Heat 4 Tbsp oil in a pan on medium heat.

2. Fry grated onions until brown.

3. Add Leena Bengali Spice

4. Stir well. Add little water if needed. Simmer until the oil separates.

5. Add meat, fish or vegetables of your choice.

6. Add tomatoes, salt and water.

7. Cook on low heat until the sauce thickens and the meat, fish or vegetables are  tender and cooked.

8. Garnish with coriander and lemon wedges.

9. Serve hot with steamed rice.

You can add diced potatoes to the curry.

CHICKEN ACHARI

The name itself stimulates the taste buds of  many. The pleasure that arises from a bite of chicken achari is just indescribable. The richness of taste and seductive aroma leaves a desire for more. It’s delicious flavor needs to be tasted to be experienced.

Ingredients                             

500g Chicken Pieces

1 Medium Onion (thinly sliced)

4 Tbsp Yoghurt

2 Tbsp Oil

1 ½ tsp Leena Achari Masala

2 Tbsp Tomato Puree

Juice of half Lemon

Salt to taste

Method

1. Marinate chicken pieces with yoghurt and keep aside.

2. Heat oil in a pan on medium-high heat. Add sliced onions and fry for 8 minutes until golden brown.

3. Add marinated chicken pieces and cook until the chicken is brown on both sides. Add Achari Masala and cook for  5 to 6 minutes.

4. Add tomato puree and salt. Cook until the gravy is thick and chicken is   tender.

5.  Add lemon juice and stir for 1 minute.

 Serve hot with rice, pita or naan bread.

 

CHICKEN BALTI

When someone craves something deliciously traditional and tangy, a Chicken Balti dish is one of the best options to consider. Its appetizing aroma and unique style of cooking differentiates it among other chicken dishes. Its spicy and peppery taste elevates the taste buds to a new level.

Ingredients

500g boneless chicken cubed

1 medium onion minced

3 tbsp tomato puree

1 ½ tsp Leena Balti Spice

1 tbsp yogurt

4 tbsp oil

Salt to taste

1 green pepper chopped

1 red pepper chopped

Juice of ½ lemon

Method

1. Heat oil in saucepan on high heat and fry peppers for 1 minute.

2. Remove and keep aside.

3. Add chicken pieces and cook in batches until light brown. Remove and keep aside.

4. Add little oil in saucepan if required. Add onion and fry for 2 to 3 minutes.

5. Add Leena Balti Spice. Fry for 1 minute.

6. Add tomato puree and yogurt.

7. Cook for a few minutes.

8. Add chicken pieces and salt. Simmer on low heat until tender.

9. Add Pepper and lemon juice. Cook for 1 to 2 minutes.

Serve hot with pita bread, rice and naan. You can add silver beet or spinach.

 

CHICKEN BIRYANI

Named by historians, Chicken biryani is  a royal Indian dish portraying a complete meal of early Maharajas. It was  considered a luxurios dine containing expensive spices and infinite passion. Chicken biryani is an absolute meal in itself having all the flavours and fragrances of delicious spices and seasoning.

 Ingredients

1 kg chicken pieces

500 g Basmati rice, washed and soaked for 30 minutes

1 onion chopped

4 tsp chopped ginger

4 tsp chopped garlic

2 cups of yogurt

4 medium tomatoes, chopped

5 tbsp oil

2 tsp Leena Biryani Masala

1 tsp red chili powder (optional)

25 g butter

3 Tbsp oil

Salt to taste

Method

1. In a bowl, add chicken pieces, chili powder, ginger, garlic, Leena biryani masala, yogurt and salt. Mix well and leave to marinade for an hour.

2. In a saucepan, boil water. Add rice and cook until half done. Drain and keep aside.

3. Heat oil in a pan on a medium high heat and fry onion until golden brown. Add chopped tomatoes and cook for 5 minutes.

4. Add marinated chicken and cook until chicken is tender.

5. In a saucepan, arrange rice and chicken in alternative layers, whilst adding butter between the layers.

6. Cover the saucepan, tightly. Cook on a low heat for 10 to 15 minutes, or until rice is soft and fluffy.

Serve hot with salad and yogurt.

 

 CHICKEN BUTTER

 

If you are a food enthusiastic you wouldn’t miss a chance to have the pleasure of dining butter chicken. This most popular Indian dish is a curry of chicken in a hot spiced tomato, mixed with the richness of butter and cream sauce. It provides its own unique and delightfully indispensable taste. It is creamy, spicy, flavorful and immersed with deliciousness of butter. This cuisine has ruled and won the hearts of everyone throughout the world. Let us see how to make butter chicken.

Ingredients

500g Boneless Chicken (cut into cubes)

1 Onion (finely chopped)

1 - 2 tsp Leena Butter Chicken Masala

150g Tomato Paste

1 cup Water

300ml Cream or Evaporated Milk or Coconut Cream

50g ground Almonds and Cashew Nuts (optional)

¼ cup Butter or Margarine

¼ tsp honey

½ tsp Cayenne Pepper (to taste)

Salt to taste

Method

1. Melt butter in frying pan on medium-high heat.

2. Add chicken pieces and fry for 10-15 minutes until the chicken is brown. Remove and keep aside.

3. Add chopped onions to the remaining butter and sauté for 5-7 minutes until light brown.

4. Add chicken pieces to onions and stir for 2 minutes.

5. Add Butter Chicken Masala, salt, cayenne pepper, tomato paste, ground nuts, and water.

6. Cover and cook until the chicken is tender.

7. Add cream or evaporated milk or coconut cream and cook for a further 10 minutes, until the gravy is thick.

8. Add honey and mix well. Garnish with coriander.

Serve with rice, naan or pita.

CHICKEN CURRY

The uniquely rich flavour of savoury chicken curry in itself is a model of an excellent cuisine . The presence of fresh aromatic spices leave an astonishingly hearty flavour to cooking. Its spicy rich curry pairs well when combined with rice, chapati or naan. And yet it is the quality of its irresistible taste that makes it so addictive.

 

 

 

Ingredients

500g Chicken Pieces

2 Medium Onions (finely chopped)

2 Tbsp Yoghurt

4 Tbsp Tomato Puree

4 Tbsp Olive Oil

1 ½ tsp Leena  Chicken Curry Masala

½ cup water

Salt to taste

Method

1. Marinate chicken pieces with yoghurt. Keep aside.

2. Heat oil in a wok on medium heat. Fry onions for 5-6 minutes, until golden brown. Add marinated chicken pieces and stir for 7-8 minutes, until chicken has browned.

3. Add Leena Chicken Curry Masala and cook for 5 minutes.

4. Add tomato puree and salt. Cook until the oil separates from the chicken.

5. Add water and cook until the chicken is tender. Increase heat on high and cook until the gravy thickens.

Serve hot with rice or naan.

*Optional: Vegetables can also be added with this spice

 

CHICKEN KARAHI

Chicken karahi or Kadai Chicken is no doubt, one of the all-time popular and delectable curry. Its rich brown colour, appealing taste and seducing aroma absolutely make it one of the best and tastiest chicken dishes ever made. It is surely an ideal choice to serve on special  occasions.

Ingredients

Boneless chicken pieces

1 small onion cubed and layers separated

1 medium capsicum cubed

1 medium onion finely chopped

1 ½ tsp Leena karahi chicken masala

3tbsp cooking oil

2 tomatoes grated or 20g pureed tomatoes

1 tsp ginger paste

1 tsp garlic paste

2 tbsp cashew paste or cream or coconut cream (optional) S

Salt to taste.

Method

1. Add cooking oil to a karahi or wok. Fry capsicum and cubed onions for 2 minutes on high flame. Keep aside.

2. To the same wok add chopped onions and fry until golden brown. Add ginger and garlic paste. Fry for 3 to 4 minutes.

3. Add chicken pieces and fry for about 4 to 5 minutes. Cover and cook more for 5 minutes on medium heat.

4. Add Leena masala. Mix well and fry for 5 minutes.

5. Add tomato puree and cook until chicken is soft and tender.

6. Add  sautéed onions and capsicum. Cook for 2 to 3 minutes.

7. Add cashew paste or cream or coconut cream in the end (optional). Mix well.

8. Garnish with fresh coriander. Serve hot with naan, chapati  or rice. 

 

CHICKEN KORMA

Our favourite Chicken Korma that tastes like heaven is a characteristic delicacy of Mughal dish dating back to the 16th century. Over the years, chicken korma has evolved to become more than just traditional cuisine, it arouses an emotion of warmth and affection while delicately tickling your taste buds. It is ultimately a delightful dish and surely made to ask for more.

 

Ingredients

500g Boneless Chicken Cubes

2 Medium Onions diced

2-4 Tbsp Olive Oil

Juice of 1 Lemon

1 Tbsp Cream or Coconut Cream

100g Unsweetened Yoghurt

1 tsp Ground Cashews (optional)

1 tsp Ground Almond (optional)

1 ½ tsp Leena Korma Masala

Salt to taste

Method

1. Mix the chicken pieces with Leena Korma Masala. Leave aside to marinate          for 30 minutes.

2. Heat oil on medium heat. Fry onions for 5 minutes. Once done, remove and        grind with the yoghurt. Keep aside.

3. Add the marinated chicken cubes (still cooking on medium heat). Add the onion and yoghurt mixture. Cook for 15 minutes, until oil separates.

4. Add almond and cashew powder. Cook for a further 1-2 minutes. Add lemon juice and cream. Stir well.

Serve with rice or naan bread.

CHICKEN MANGO

Chicken with mango is an unusual pairing but the flavoursome combination works really well. The unique addition of mango in a juicy chicken curry takes the flavour to next level. You surely cannot avoid this authentic delicious recipe of chicken mango from your repertoire.

 

 

Ingredients

500g chicken diced 

¼ cup natural yogurt 

2 Tbsp oil 

1 medium onion minced 

1 ½ Leena Mango chicken spice

¼ cup tomato puree or 2 tomatoes minced 

¼ cup coconut cream (optional) 

¾ cup mango puree or 1 fresh mango diced

Salt to taste.

Method

1. Marinade chicken pieces with yogurt for 15 -20 minutes.

2. Heat oil in a saucepan. Add onion and fry for 5 minutes or until light brown. Add marinated chicken pieces. Cook for 5 to 10 minutes.

3. Add 1 ½ tsp Leena Mango Chicken spice and salt. Saute for 5 minutes.

4. Add tomato puree. Cook for further 5 to 10 minutes.

5. Add coconut cream (optional). Bring to boil.

6. Add mango puree or pieces.

7. Cook on low heat until the chicken is tender and gravy thickens8) Garnish with fresh coriander and serve with Basmati rice, Nan or Pita.

 

CHICKEN PENANG

Chicken Penang is a dish of Malyasia, but the popularity of its divine taste has quickly spread all over the world. This curry gives hints of creamy, tangy (but yet sweet), smooth, and mellow flavours. Its golden yellow colour with asian flavour exposes a distinctive speciality among many dishes.

 

Ingredients

500g boneless chicken breast (cubed)

1 ½ tsp Leena Penang Curry Blend

3 Tbsp cooking oil

4 mL can coconut milk

1 tsp palm sugar (optional)

4 Tbsp fish sauce or soy sauce

salt to taste

Method

1. Mix fish sauce or soy sauce with Leena Penang Curry Blend to make a paste.

2. Heat oil in a wok on a medium heat.

3. Add curry paste and cook until fragrant for 5 to 10 minutes.

4. Add coconut milk and bring to a boil.

5. Add chicken and cook until tender.

6. Add palm sugar and salt. Simmer for 5 minutes.

7. Garnish with red peppers and basil. Serve with rice.

CHICKEN PORTUGUESE

Ingredients

1 Whole Chicken

1/3 cup Lemon Juice

2 Tbsp Olive Oil

3 cloves Garlic – crushed

2 tsp Leena Portuguese Spice

salt to taste

Method

1. Split chicken and open flat. Remove any backbones by cutting either side of them.

2. Place chicken in a roasting tray.

3. Whisk lemon juice, olive oil, garlic, Leena  Portuguese Spice, and salt in a bowl. Pour over chicken.

4. Cover and keep aside for one hour. For better result refrigerate overnight.

5. Roast the chicken at 180°C on grill for 50 minutes, or until golden and well cooked.

6. Keep basting with marinade in between cooking.

 

CHICKEN SATAY

Ingredients

500g boneless chicken pieces

1 ½  tsp Leena Satay Spice Blend

1 tsp brown sugar

½ tsp salt,

1 ½  tsp peanut oil

1 onion, chopped

Skewers soaked in water for 10 minutes

Method

1. Blend onion, Leena Satay Spice Blend, sugar, salt and oil in a food processor      to make a paste.

2. Marinate chicken pieces with paste.

3. Thread chicken into the skewers.

4. Cook on grill or barbecue until the meat is brown and tender on both sides.

Serve with satay sauce and salad.

CHICKEN TANDOORI

Tandoori chicken is an Indian chicken cuisine that gets its name from an Indian bell shaped clay oven called tandoor. The perfectly grilled chicken with its characteristic smoky flavour and exquisite taste fulfils the purpose of the dish. Don’t miss out on the opportunity to taste the fabulous existence of this exotic dish.

 

 

Ingredients

1 whole chicken (can be cut into pieces)

1/3 cup unsweetened yoghurt

1 tsp olive oil

1 tsp lemon juice

1-2 tsp Leena Tandoori Masala

salt and pepper to taste

Method

1. Preheat oven to 180°C on grill.
2. Mix Leena Tandoori Masala, olive oil, lemon juice, salt, pepper, and yoghurt together.
3. In a bowl, mix the prepared marinade with the chicken. Leave aside to marinate for 30 minutes.
4. Place the chicken in a roasting tray and cook in the oven for 40-50 minutes, until tender.
5. Garnish with lemon and serve with naan, pita, rice or salad.

Alternatively, the chicken can also be cooked in a BBQ, charcoal or tandoor. This recipe can also be used for other meats, fish, vegetables or paneer.

 

CHICKEN TIKKA

Ingredients

500g boneless chicken (cubed)

1 tbsp lemon/lime juice

2 ½ tsp Leena Tikka Masala

2 tbsp unsweetened yoghurt

2 tsp olive oil

Salt to taste

 4-5 skewers (soaked in water)

Method

1. In a large bowl, combine yoghurt, lemon/lime juice, Leena tikka masala, salt and olive oil.
2. Add chicken pieces. Mix well.
3. Cover and refrigerate for 1-2 hours (optional for intense flavour).
4. Heat grill on high.
5. Thread chicken pieces onto skewers and discard the marinade.
6. Grill for about 10 minutes on both sides, or until cooked to your liking.

Garnish with lemon wedges and serve with mint yoghurt and naan.

Alternatively, you can use chicken with bones, paneer or any meat/vegetable desired. Can also be cooked in the oven (roast or grill setting), or barbecue.

 

CHICKEN AND VEGETABLES IN THAI GREEN CURRY

Ingredients

500g boneless chicken pieces

1 ½  tsp Leena Thai Green Curry Spice

2 tsp fish sauce or soy sauce

400g can of coconut milk

1 tsp brown sugar

2 tsp lime juice

1 green pepper chopped

1 courgette chopped

2 Tbsp cooking oil

salt to taste

Method

1. Mix Leena Green Thai Curry with fish sauce or soy sauce to make a paste.
2. Heat oil in a wok on a medium heat. Add green curry paste. 3) Stir and add ¾ cup of coconut milk and bring to a boil.
4. Add chicken pieces and simmer on low heat until cooked. Stir occasionally.
5. Add green pepper and courgette. Cook for 5 to 10 minutes until the vegetables are tender.
6. Add salt, sugar and rest of the coconut milk. Cook for 5 to 10 minutes.
7. Add lime juice and mix.
8. Serve with steamed rice or noodles.

 CHICKEN AND VEGETABLES IN THAI RED CURRY

 

Ingredients

500g boneless chicken cubed or meat of your choice

1 carrot chopped diagonally

4 baby corns sliced diagonally

6 beans cut into half inches

half red capsicum chopped

1 ½ tsp Leena Thai Red Curry Spice

1 tsp fish sauce or soy sauce

½ tsp palm sugar

1x 400g coconut milk

2 Tbsp cooking oil

½ lemon juice

salt to taste

Method

1. Mix Leena Thai Red Curry Spice with fish sauce and water. Keep aside.

2. Heat oil in a wok on a medium heat. Add Red Thai Curry paste and cook for 2 minutes.

3. Add chicken or meat pieces  and cook until tender.

4. Add chopped vegetables and cook until tender.

5. Add coconut milk and sugar and cook for 5 minutes. Add lemon juice and stir.

6. Serve hot with steamed rice

 Any meat, fish, vegetables or tofu of your choice can be used.

CHICKPEA MASALA 

Ingredients

2 x 400g cans of Chickpeas

2 Medium Onions chopped

2 Tbsp Olive Oil, 2 cups Water

2 tsp Leena Chickpea Masala

2 Tbsp Tomato Puree

Juice of ½ Lemon

Salt to taste

Method

1. Drain chickpeas. Wash and keep aside.
2. Heat oil in a saucepan on medium heat. Add chopped onion and cook for 5 minutes, until light brown.
3. Add Leena chickpea masala. Cook for 1 minute.
4. Add tomato puree. Cook for 2-3 minutes.
5. Add chickpeas and stir for 1 minute.
6. Add water and salt.
7. Cover and cook on low heat for 10-15 minutes.
8. Remove cover and cook on high heat until gravy thickens.
9. Add lemon juice.
Serve hot with rice, naan or bread of your choice.

   

CHUTNEY

 Ingredients

1Kg Nectarine stoned and roughly chopped. You can use any fruit or vegetables of your choice. 2 cups brown sugar

1 cup vinegar or apple cider

2 tsp finely grated ginger

½ tsp chilli flakes (optional) or ½ tsp black pepper

½ tsp salt

¾ cup raisins or dates

juice of 1 lemon and zest

2tsp olive oil

1 ½ tsp Leena Chutney Spice.

Method

1. Heat oil in a saucepan on medium heat.

2. Add chopped nectarine and fry for 2 minutes

3. Add all other ingredients in the saucepan

4. Bring to boil, stirring occasionally to dissolve sugar.

5. Cook on low heat until the chutney goes thick

6. Allow to cool and pour into the jar.

 

 DAL MAKHANI

Ingredients

200gm wholeblack urad dal or whole black lentil

25 gm red kidney beans (optional),

4 cups water

½ tsp grated ginger

2 tsp minced garlic

3 tbsp cooking oil

salt to taste

1 medium onion finely chopped

1 ½ tsp Leena Dal Makhani Masala

2 medium tomatoes grated or 50gm can tomato puree

3 tbsp thickened cream or coconut cream

1 Tbsp butter

½ tsp cumin seeds

Method

1. Wash dal. Soak overnight or at least 4 to 5 hrs in a bowl of water.

2. Add soaked dal and water in a saucepan. Add salt. Cover and cook on low heat for 1 hr until the dal is soft. Mash dal with a masher. Add red kidney beans and keep aside.

3. Heat cooking oil in a wok on medium high heat. Add cumin seeds. Allow to crackle.

4. Add chopped onions and fry until golden brown. Add ginger and garlic. Cook for further 2 minutes.

5. Add tomato puree and  Leena Dal Makhani Masala. Saute until the oil seperates.

6. Pour the cooked dal into masala mixture. Mix well.

7. Add butter. Stir and cook dal on low flame until it thickens to your liking.

8. Pour cream and stir well. Garnish with coriander leaves.

9. Serve hot with rice, naan or roti.

 

DUCK CURRY

Ingredients

500g  duck cut into medium pieces, 4Tbsp Oil

1½  Tsp Leena Duck Masala,

Juice of 1 Lemon

Salt to taste

1 Tsp Sweet Ground Paprika

1 Large Onion Minced,

1 Tsp Ginger Garlic Paste

100ml Coconut Milk.

Method

1. Marinate duck pieces in a bowl with salt, paprika and lemon juice and keep aside for 15 to 20 minutes.

2. Heat oil in a wok on medium heat.

3. Add grated onions and ginger garlic paste.

4. Stir for 5 to 6 minutes until light brown.

5. Add Leena Duck Masala and fry for further 1 minute.

6. Add duck pieces and fry for a few minutes until well mixed.

7. Add coconut milk and cover and cook until tender. Add little water if required.

8. Add 1 Tsp lemon juice or 1 Tsp tamarind

pulp. Serve with rice or any bread of your choice.

*Option: Any Meat, Seafood or Vegetable can be used.

 

 EGG CURRY

Ingredients

6 whole boiled eggs, peeled

1 large onion finely diced

1 large tomato finely chopped or 50g canned tomato

1.5 tsp Leena Egg Masala

1 tsp ginger paste

1 tsp garlic paste

4 Tbsp cooking oil

Salt to taste

METHOD

1. Heat oil in a wok

2. Add chopped onions and fry for 5 minutes until light brown

3. Add ginger and garlic paste. Cook further for 3 to 4 minutes

4. Add Leena Egg Masala and fry for 4 minutes

5. Add chopped tomatoes and cook adding water until soft and oil separates.

6. Add salt and half a cup of water. Simmer for 10 to 15 minutes until gravy is thick

7. Add boiled eggs to the gravy and mix gently until well coated.

8. Garnish with coriander and serve

You can also add potatoes, spinach, or vegetables to the gravy. For extra flavour, fry the boiled eggs before adding to the gravy.

You can use the spice for scrambled egg, omelette or any other egg dish of your choice

 

 FISH CURRY

Ingredients

700g Fish Fillet

1 ½ teaspoon Leena Fish Masala spice

¼ cup Olive Oil

2 Onions (grated or finely chopped)

4 Tbsp Tomato Puree

2/3 cups water

salt to taste.

Method:

1. Cut fish into medium sized pieces. Heat oil on high in a frying pan, and fry fish pieces for five minutes, or until golden brown. Remove fish and keep aside.

2. Reduce heat of the pan to medium and add onions. Fry until golden.

3. Add Fish Masala spice along with the salt.

4. Cook for a few minutes then add the tomato puree. Fry until the oil starts to separate.

5. Add water and bring the mixture to boil. Add the fried fish pieces and cook for a further five minutes.

6. Serve hot with rice or naan.

 

FISH CAMBODIAN 

Ingredients

500g fish fillets cut into pieces

2 onions chopped

1 Tbsp Leena Amok Spice

½ tsp fish sauce  1 tsp palm sugar

4 Tbsp cooking oil

400mL can of coconut milk

half cup green beans sliced, salt to taste

Method
1. Grind onions, salt, Leena’s Amok Spice, fish sauce, and palm sugar in a blender to make a paste.
2. Heat oil in a wok on medium heat. Add the paste and cook for 2 minutes.
3. Add coconut milk, stir and bring to a boil. Reduce heat. Add fish pieces and simmer for 10 minutes until cooked.
4. Serve with rice.

 

FISH GOAN

Ingredients

500g fish (cleaned and cut into pieces) or any other kind of seafood

1 ½ lump of Tamarind (soaked in hot water for 10 minutes and pulp extracted)

1 tsp Leena Goan Fish Masala

1 large onion (grated)

1 Tbsp tomato puree 

1 ½ cup of coconut cream

3 Tbsp cooking oil

2 cups of water, salt to taste

Method

1. In a bowl, mix tomato puree, coconut cream and Leena Goan Fish Masala.
2. Heat oil in a saucepan on medium heat. Add onions and fry for 5 to 10 minutes until golden brown.
3. Add mixed masala paste and cook for 5 to 10 minutes.
4. Add 1 cup of water and bring to a boil, until the gravy thickens.
5. Reduce heat and cook for 10 minutes. Add salt. 6) Gently add fish pieces or seafood of your choice to the gravy and cook for 10 minutes.
7. Serve hot with rice.   

GOAT CURRY 

Ingredients

500g goat pieces

1 ½ tsp Leena goat curry masala

1 medium onion chopped

1 tsp minced garlic

1 tsp minced ginger

4 Tbsp olive oil

2 Tbsp yogurt

2 Tbsp tomato puree

salt to taste.

Method

1. Boil goat pieces with some salt, turmeric with 2 cups of water until tender.

2. Heat oil in a pan or wok on medium heat.

3. Fry onions for 5 minutes until light brown.

4. Add ginger, garlic and sauté for 2 to 3 minutes.

5. Add the boiled goat pieces and reserve the stock. Cook for 5 minutes.

6. Add Leena goat curry masala, salt and stir for 2 to 3 minutes. 

7. Add yogurt and cook for further 1 minute.

8. Add tomato puree and keep stirring until the oil leaves the sides.

9. Add the reserve stock and cook on low heat until the goat is tender.

10. Garnish with coriander leaves.

11. Serve with rice, Nan or pita.

 

 KEEMA MATAR

 

Ingredients 

500g mince of your choice

50g peas

1 ½ tsp Leena Matar Keema Masala

4 Tbsp Olive oil

2 medium onions, grated

2 Tomatoes chopped, or 50g canned tomatoes

½ tsp Ginger grated

½ tsp Garlic grated

½ cup water

Salt to taste

METHOD

1. Heat oil in a saucepan on medium

2. Add grated onions and fry until light brown.

3. Add the garlic and ginger. Fry for another 3 to 4 minutes

4. Add mince and cook for 5 to 6 minutes until it leaves oil

5.Add tomatoes, Leena Matar Masala, and salt. Cook for another 5 to 6 minutes

6. Add peas and ½ cup water. Keep cooking until mince is cooked.

7. Increase heat and cook until the oil separates.

8. Garnish with coriander. Serve with rice, naan, pita, or any bread of your choice

You can substitute peas with potatoes or spinach.

 

 LAKSA CURRY

Ingredients

500g seafood

chicken or tofu

1 Tbsp cooking oil

1 ½ tsp Leena Laksa Curry Mix

1 onion chopped

½ tsp fish sauce or soy sauce  400mL coconut cream

100g any vegetable of your choice

200g noodles cooked and drained

100mL stock, salt to taste

Method

1. Mix Leena Laksa Curry Mix with a little water to make a paste.
2. Heat oil in a wok on medium heat. Add laksa paste and onions. Fry for 2 to 3 minutes.
3. Add coconut cream, stock, and chicken, seafood or tofu. Simmer for 10 minutes or until cooked.
4. Add vegetables and noodles. Cook for 5 minutes and serve. 

 

 LAMB CURRY WITH SPINACH

Ingredients

500g lamb pieces

1 bunch spinach finely chopped

1 onion diced, 4 Tbsp olive oil

2 Tbsp tomato Puree

1 tsp Leena Lamb Curry Masala

2 Tbsp yogurt, ½ cup water

Salt to taste.

Method

1. Heat oil on medium heat

2. Add onion and fry for 5 – 6 minutes until brown.

3. Add lamb pieces and stir for 7 – 8 minutes, until light brown.

4. Add 1tsp Leena  lamb curry masala and salt. Fry until the   masala is well coated.

5. Add tomato puree and keep cooking on medium heat until the oil separates.

6. Add spinach and cook until well wilted.

7. Add water and cook on low heat for 25 – 30 minutes or until the lamb is tender

8. Add yogurt. Increase heat and cook until the gravy thickens. Serve.

You can also use courgette or eggplant

 

LAMB JALFREZI

Ingredients

500g Lamb Cubed

1 Red Pepper Cubed

1 Green Pepper Cubed

1 Medium Onion Chopped

4 Tbsp Tomato Puree

4 Tbsp Oil

1 tsp Leena Jalfrezi  Spice Blend

Juice of 1 Lemon

1 Extra Medium Onion Cubed

Salt to taste

Method

1. Heat oil in a saucepan on high heat. Add lamb pieces and fry until brown on both sides. Remove and keep aside.

2. In the remaining oil, fry chopped onion until golden brown. Add previously fried lamb and cook for 2 minutes.

3. Add tomato puree, Leena Jalfrezi Masala and salt. Cook for 5 minutes.

4. Add enough water to cover the lamb and simmer on low heat until tender.

5. Increase heat, and cook until the gravy is thick. Add peppers, lemon juice and onion. Cook for 5 minutes.

6. Serve hot with rice.

*Optional Add any vegetables of your choice.

 

LAMB KASHMIRI

 You can also use goat meat or chicken instead.

Ingredients

500g Lamb pieces

4 Tbps oil

2 medium onions, thinly sliced

2 medium tomatoes, chopped or 1/4 can of tomato puree

1.5 tsp Leena Basaar Masala

Salt to taste

Kashmiri chilli to taste

1 cup water

Method

1. heat oil in a pan on medium heat.

2. Add onions and fry for about 5 minutes until light brown.

3. Add tomatoes and cook for 5 minutes.

4. Add Leena spice, chillis and salt. Cook adding for 5 minutes.

5. Add lamb pieces and cook while stirring and keep adding little water until lamb turns brown and oil leaves pan.

6. Add 1 cup water. Cover and cook further on low heat until lamb is tender.

7. Remove lid and cook on high heat until the gravy thickens.

Serve hot with saffron rice or any bread of your choice.

 

LAMB PASANDA

Ingredients

500g lamb pieces (For 4 diners)

1 large onion finely chopped

1 medium onion cubed

4 Tbsp cooking oil

2 large tomatoes chopped or 50g tomato puree

50ml yogurt

25ml cream or coconut cream1 ½ tsp Leena Pasanda Masala

Salt and pepper to taste

Nuts or raisins are optional

Method

1. Grind nuts and raisins with water to make a paste and keep aside.

2. Heat oil on medium heat. Add sliced onions and fry until brown and crispy. Remove and keep aside.

3. In the remaining oil add diced onions and fry for 10 minutes, until lightly browned.

4. Add meat pieces and stir until the meat is brown.

5. Add 1 ½ tsp Leena Pasanda Masala, salt, pepper, nuts and raisin paste. Stir for 5 minutes.

6. Add tomato, yogurt, fried onion and ½ cup water.

7. Bring to boil. Cover and cook on low heat until the meat is tender.

8. Add cream or coconut cream. Cook for 5 to 10 minutes until the gravy is thick.

Serve with Naan, Pita or Rice.

 

        LAMB ROGAN JOSH

Ingredients

1 Kg Boneless Lamb cubed

2 Onions chopped

½ cup Yoghurt

3 Tbsp Tomato Puree

2 tsp Leena Rogan Josh Masala

4 Tbsp Olive Oil

1 cup Water

salt to taste

Method

1. In a bowl, combine lamb and yoghurt. Keep aside for 10 minutes.

2. Heat oil on medium heat, and add chopped onions. Fry for 5-8 minutes until golden.

3. Add Leena Rogan Josh Masala and fry for 2 minutes.

4. Add  meat and yoghurt mixture to the pan, and fry well (5-10 minutes), until oil separates. Add  tomato Puree and mix well.

5. Add water and cook on low heat, until the lamb is tender.

6. Increase heat, and cook until the gravy is thick.

7. Serve with rice, naan, or pita.

Can be garnished with cream or nuts of your choice.

Beef or venison can be used instead of lamb.

 

 LAMB TAGINE

 Ingredients

500g Lamb Pieces

2 Tbsp Olive Oil

1 ½ tsp Leena Tagine Spice

1 Large Onion (grated)

100g  can Chopped Tomatoes

¼ cup Tomato Juice

5 dried Apricots (chopped)

5 Dates (cut into half)

10 Raisins or Sultanas

20g Almonds (flaked)

1 tsp Honey

100ml Lamb Stock

salt to taste.

*Optional: You can add chickpeas and vegetables.

Method

1. Mix lamb pieces with ½ tsp Leena tagine spice in a bowl. Cover and leave aside to marinate for half an hour.

2. Heat 1 Tbsp of Olive Oil in a frying pan and add marinated lamb pieces. Cook until brown on both sides. Remove and keep aside.

3. Into the remaining oil, add the grated onions and fry until light brown. Add the remaining tagine spice mix.

4. Preheat oven at 150°C. In a casserole dish add onions, browned meat, and the remaining ingredients. Cover and place in the oven. Cook for 2 ½ hours or until meat is tender. Serve

    

      

LENTIL (DAL) SOUP

Ingredients

½ cup of yellow lentils

½ cup of orange lentils

1 medium onion chopped

1 tomato chopped or 1 tsp tomato puree

¼ tsp cumin seeds

3 Tbsp oil

1 tsp Leena Lentil (Dal) Masala

3 cups of water

1 tsp lemon juice (optional)

Method

1. Wash the lentils. Add  2 cups of water, lentils and salt in a saucepan.
2. Boil for 10-15 minutes, or until soft.
3. Heat oil in a frying pan on medium heat. Add cumin seeds and cook until brown.
4. Add chopped onions and fry until brown. Add 1 tsp Leena Lentil Masala and tomatoes, and cook until the oil leaves the sides. Add this gravy to the cooked dal.
5. Simmer for 10 minutes. If the dal is thick, add a little water.
6. Add lemon juice.
7. Serve with rice or bread.

 

 MALAI KOFTA

Ingredients

2 potatoes (boiled and mashed)

½ cup of mixed vegetables (carrots, beans, peas) boiled

½ cup of cottage cheese (paneer)

1 onion (finely chopped)

4 Tbsp olive oil

1 tsp Leena Malai Kofta Masala

4 Tbsp tomato puree

1 tsp corn flour

1 Tbsp finely chopped cashew nuts (optional)

2 Tbsp thick cream or coconut milk

salt to taste

Method

1. In a bowl, mix together mashed paneer, potatoes, vegetables, nuts, salt and corn flour. Mix well.

2. Make small balls. Roll the balls in corn flour.

3. Heat oil in a frying pan on medium heat. Fry koftas in batches, until golden brown. Remove and keep aside.

4. In the remaining oil, add chopped onions. Fry for 5 minutes until golden brown.

5. Add 4 Tbsp tomato puree. Cook for 2-3 minutes.

6. Add 1tsp Leena Malai Kofta Masala and salt. Cook for one minute.

7. Add cream or coconut milk. Add half cup of water.

8. Simmer until the gravy becomes thick. Then add koftas in the gravy.

Serve with rice, naan or pita.

 

MEATBALL CURRY

Ingredients

For meatball

500g mince of your choice

½ tsp crushed garlic

½ tsp crushed ginger

½ tsp salt

¼ tsp black pepper

For gravy:

4 Tbsp oil

2 medium onions grated

1 tsp Leena Meatball Curry Masala

1 tsp yogurt

1 ½ tsp tomato puree

salt to taste

Method

1. In a bowl, mix together mince, ginger, garlic, salt and black pepper. Shape the mixture into small balls. Keep aside.
2. Heat oil in a frying pan on medium heat. Fry mince balls in batches for 5 minutes or until golden brown on both sides. Remove and keep aside.
3. In the remaining oil, add grated onions. Sauté until light brown for 5 minutes. Add tomato puree, Leena Meatball Curry Masala and salt. Cook for another 5 minutes.
4. Add yogurt and cook for 2 minutes. Add a little water. Cover and simmer on low heat for 6 minutes. Increase heat to medium, add meatballs and cook for a few minutes until the gravy thickens.
5. Garnish with coriander. Serve with rice, pita or naan.

 

MUFFINS OLD FASHIONED

Ingredients

2 ½ cups sifted self raising flour

½ spoon baking soda

1 ¼ cups soft brown sugar

½ cup butter softened

3 eggs, 1 cup buttermilk

1 tsp vanilla essence

½ teaspoon salt

2 tsp Leena Baking Spice Blend

Method

1. Preheat oven to 350 degrees.  Lightly grease and flour a 12 cup cupcake pan.
2. Sift together flour, baking powder, baking soda, salt, and spices into bowl; set aside.
3. Place shortening and brown sugar in a large mixer bowl.  Blend until light and fluffy.  Add eggs, one at a time, beating well after each addition.
4. Stir in flour, alternating with the buttermilk.  Stir in vanilla.
5. Evenly divide batter amongst muffin pan.  Bake for 20-25 minutes.       

Serve frosted with caramel, orange or cinnamon frosting, or simply dust with icing sugar.

 

 PANEER SHAHI

 Ingredients

500g  Paneer (Cottage Cheese) or Tofu cut into cubes

1 medium Onion minced

1 ½  tsp Leena  Paneer  Masala

150g Tomato Paste or Puree

1 cup Water

300ml fresh Cream or Coconut Cream (optional)

4 Tbsp olive oil

Coriander to garnish

salt to taste

Method

1. Heat oil in a pan on medium heat.

2. Add onion and sauté until golden brown.

3. Add Leena Paneer Masala, tomato paste and salt. Cook for 1 minute.

4. Add 1 cup water and cook until the gravy becomes thick.

5. Add fresh cream or coconut cream. Mix well and cook further for 5 minutes.

6. Add Paneer or Tofu cubes. Cook for 2 to 3 minutes.

7. Garnish with green coriander. You can also add spinach or silverbeet while cooking.

Serve with rice, Naan or Pita.

 

 PORK MASALA

Ingredients

500g pork pieces

1 big onion minced

4 Tbsp olive oil

2 Tbsp tomato puree or freshly chopped tomatoes

1 tsp Leena Pork Masala

1Tbsp yogurt or coconut cream(optional)

salt to taste.

Method

1. Heat oil on medium heat

2. Add onion and fry for 5 – 6 minutes until brown.

3. Add pork pieces and stir for 5 minutes, until light brown.

4. Add 1tsp Leena Pork  Masala and salt. Fry until the   masala is well coated.

5.  Add tomato puree and cook for 2 – 3 minutes.

6. Add yogurt or coconut cream(optional).

7. Cook until oil seperates.

8. Add half cup water. Cover and cook on low heat  until the pork is tender

9. Increase heat and cook until the gravy thickens.

Garnish with green coriander and serve hot.

 

 PRAWN CURRY

Ingredients

500g Prawn

1 Medium Onion (finely chopped),

½ tsp grated garlic

½ tsp grated ginger

3 Tbsp Tomato Puree or yogurt or coconut cream

4 Tbsp Olive Oil

1 tsp Leena Prawn Curry Masala

½ tsp lemon juice (optional)

salt to taste.

Method

1. Heat oil in a wok on medium heat. Fry onions for 5-6 minutes, until golden brown.

2. Add grated ginger and garlic and cook for 5 minutes.

3. Add tomato puree or yogurt or coconut cream and cook for 5 minutes.

4. Add Leena Prawn Curry Masala and Salt

5. Cook for  few minutes until oil seperates.

6. Add prawns and cook for 5 minutes. Add some water if required.

7. Cover and cook on medium heat until tender.

8. Add lemon juice (optional).

9. Garnish with green coriander and serve hot.

          

 RED KIDNEY BEANS ( RAJMA CURRY )

Ingredients

2 cups of kidney beans soaked and boiled or 2x 400g cans of kidney beans

2 medium onions chopped

4 Tbsp cooking oil

4 Tbsp tomato puree

1 ½ tsp Leena Red Kidney Beans ( Rajma) Masala  

salt to taste

Method
1. Heat  oil in a saucepan on a medium heat. Add onions and fry until golden.

2. Add Leena Rajma Masala, salt and tomato puree. Cook for 5 minutes.

3. Add kidney beans. Stir for 1-2 minutes.

4. Add 1 cup of water and cook for 10-15 minutes until the beans are tender.
Serve with rice or bread of your choice.

 

SAMBAR (TANGY LENTIL CURRY)

Ingredients

½ cup Tur Dal or Split Pigeon Pea

1 cup Tamarind Juice

1 Onion (chopped)

1 cup Mixed Vegetables

2 tsp Leena Sambar Masala

Pinch of Sugar

Salt to taste

 

For Tempering

1 tsp Mustard Seeds

½ tsp Fenugreek Seeds

½ tsp Cumin Seeds

1 Red Chili

1 Tbsp Coconut Oil (or any oil)

A few curry leaves

Method

1. Blanch the vegetables and keep aside.

2. Soak dal for 20 minutes.

3. Boil the dal and onion together until soft.

4. Add vegetable to the cooked dal. Add Leena Sambar Masala, salt, sugar, and tamarind juice. If sambar is too thick, add more water.

5. For tempering, heat oil in a small pan. Add mustard seeds and cook till they pop. Add the rest of the tempering ingredients and fry for 1 minute or until brown.

6. Pour tempered mixture into sambar prepared earlier. Mix well and cook for 10 minutes on high heat.

Serve with rice.

 

VEGETABLE ALOO GOBI ( CAULIFLOWER, PEAS AND POTATOES )           

 (Any vegetables of your choice can be used)

Ingredients

1 medium cauliflower cut into small florets

2 large potatoes cut into small cubes

half a cup of peas

1 medium onion finely chopped

2 Tbsp oil

1 tsp Leena Vegetable Masala

1 tsp tomato puree

½ tsp cumin seeds, salt to taste

Method

1. Wash vegetables and keep aside.

2. Heat oil in a wok on medium heat. Add cumin seeds and let them sizzle.

3. Add chopped onions and sauté for 3-4 minutes, or until light brown.

4. Add vegetables and stir for 1-2 minutes.

5. Add Leena Vegetable Masala and stir for 1-2 minutes.

6. Cover and cook on a low heat, until the vegetables are tender.

7. Add peas and cook for 5 minutes.

8. Increase the heat, add tomato puree and salt, and cook for 5 minutes.

9. Garnish with cilantro.

Serve with naan, roti, rice or bread.

 

VEGETABLE NAVRATAN KORMA

Ingredients

2 cups of diced mixed vegetables of your choice

tofu or paneer

1 potato chopped into small cubes

1 medium onion minced

2 large tomatoes (chopped) or 2 Tbsp tomato puree

2 Tbsp olive oil

1 ½ tsp Leena Navrattan Korma Masala

¼ cup ground cashew nuts

few raisins soaked in water

4-5 almonds ground

¼  cup cream (or coconut cream)

salt to taste

Method

1. Boil vegetables and potatoes for 5-10 minutes. Drain and keep aside.

2. In a saucepan, heat oil on medium. Add onions and cook until light brown.

3. Add Leena Navrattan Korma Masala and cook for 1-2 minutes. Add tomatoes (or puree) and cook for a further 2 minutes.

4. Add vegetables, and cook for 5 minutes.

5. Add salt, cashews, almonds, raisins, tofu or paneer, and cream.

6. Cook for a few minutes.

Serve hot with rice.

          

VEGETABLES PAKORA ( FRITTERS )

Ingredients

300g Gram Flour (Besan) or Pea Flour

2 medium Onions finely chopped or thinly sliced

1 medium Potato diced or grated

½ cup chopped Spinach or Silverbeet

¾ cup chopped Coriander or Cilantro

1 green Chilli finely chopped (optional)

1 ½  tsp Leena Pakora Masala

Salt to taste

Oil for frying

Method
1. Combine chopped onion, potatoes, spinach, salt, chilli, coriander and gram or pea flour in a bowl. Add 1 ½ tsp Leena  Pakora Masala. Add enough water to make a thick batter. Mix well and keep aside.

2. Heat oil in a frying pan or wok. Take small portion of batter with a spoon and drop into the hot oil.

3. Deep fry until golden brown and crispy.

4. Remove from oil and serve with chutney or sauce.
For a variety of  pakoras you can make Paneer, Tofu, Eggplant, Cauliflower, Cabbage, or any vegetable of your choice.

 

VEGETABLE PAV BHAJI ( MUMBAI STYLE )

Ingredients

Potatoes Cubed 500g

Vegetables Chopped 150g ( cauliflower, peas, carrots, capsicum )

One medium onion finely chopped

1 ½ tsp Leena Pav Bhaji Masala

1.5 teaspoon ginger paste

1.5 teaspoon garlic paste

1 cup water

tomatoes finely chopped 100g

4 Tbsp oil

10g butter

juice of half lemon

 

Method

1. Boil potatoes and vegetables in water. Drain water. Mash and keep aside

2. Heat oil in a pan. Add onions and fry on medium heat until light brown.

3. Add ginger and garlic paste. Saute for 3 to 4 minutes.

4. Add chopped tomatoes, salt, 1½ tsp Leena pav bhaji masala. Cook for 5 minutes until the tomatoes are soft.

5. Add the mashed vegetables and potatoes. Mix well and cook for 4 to 5 minutes. Add little water if required.

6. Add butter. Mix well and cook for 3 to 4 minutes

7. Add lemon juice and garnish with coriander

8. Split the bun rolls. Apply butter and heat until light brown

Serve the cooked bhaji with pav (buns).

 

 VEGETABLE RICE PULAO

Ingredients

500g Basmati rice

1 Potato cubed

1 Medium onion cubed

¾ Cup peas

Any vegetables (Beans, Carrots, Cauliflower, Mushroom, Spinach etc)

1 ½ tsp Leena Pulao Masala

1 ½ tsp Lemon juice

2 Tbsp cooking oil

1 ½ Cup water

2 tsp Butter (optional) 

Salt to taste

Method:
1. Chop vegetables and keep aside.

2. Rinse rice with water and soak for about 20   minutes. After 20 minutes drain water and keep the  rice aside.

3. Heat oil in the saucepan on medium heat. Add onions and cook for 2 minutes until light brown.

4. Add tomatoes and cook for 1 minute. Add rest of vegetables and mix well.

5. Add salt and 1 ½ tsp Leena Pulao Masala. Stir well and cook for 1 minute.

6. Add lemon juice and stir.

7. Add drained rice and stir for few seconds.

8. Add water. Bring to boil. Cover and cook on low heat for about 20 minutes or until the rice is cooked.

9. Garnish with butter, nuts and coriander. Serve with raita or salad. You can also use Paneer, Meat or Chicken.

 

 VEGETARIAN SAAG

 

Ingredients 

300g spinach finely chopped

300g mustard greens or silver beet finely chopped

1 ½ tsp Leena Saag Masala

2 Tbsp tomato puree or 1 fresh tomato minced

2 Tbsp olive oil

½ tsp finely chopped garlic (optional)

1 medium onion finely chopped

2 Tbsp butter or fresh cream or coconut milk

salt to taste 

Method

1. Boil spinach and mustard greens or silver beet on low heat until tender and soft. Mash or grind with blender until smooth.

2. Cook on high heat until thick.

3. Heat oil in a pan on high. Add chopped garlic (optional) and onions. Sauté until translucent.

4. Add Leena Saag Masala and stir for 1 minute.

5. Add tomato puree and salt. Stir for 2 to 3 minutes until oil leaves the sides.

6. Add boiled greens and mix until well wilted and cook for few minutes.

7. Add cream or butter or coconut cream.

8. Mix well and cook for 1 minute.

9. Serve hot with naan or pita.

As an added option you can add paneer/ corn/ mushroom/ broccoli/ chicken or meat of your choice/ potatoes/ any greens of your choice.

 

VENISON CURRY

Ingredients

500g venison boneless cubed

1tsp ginger minced

1 tsp garlic minced

2 Tbsp yoghurt or coconut cream or vinegar

4 Tbsp oil

1 ½ tsp Leena Venison Masala

1 medium onion finely chopped

2 Tbsp tomato puree or 1 fresh tomato minced

½ tsp lime juice

salt to taste

Method

1. Marinate venison pieces with ginger, garlic and yoghurt or coconut cream or vinegar. Keep aside for 1 hour (optional).

2. Heat oil on medium heat. Add chopped onion and cook for 2 to 3 minutes until translucent.

3. Add marinated venison and cook until the oil leaves the sides.

4. Add Leena Venison Masala. Stir for 2 to 3 minutes.

5. Add tomato puree and cook for further 5 minutes.

6. Add water and cook on low heat until tender.

7. Increase heat and cook until the gravy thickens.

8. Add lime juice and stir. Garnish with cilantro.

9. Serve with rice, naan or pita. As an added option you can add capsicum, spinach and silver beat.

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