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Leena Spices Recipes - Leena Spices

Leena Spices

Leena Spices Recipes

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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.

Spread the word. Share this page with your family and friends. 😇

 

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

 https://leenaspices.co.nz/pages/guide-recipes

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

https://leenaspices.co.nz/pages/guide-recipes

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

https://leenaspices.co.nz/pages/guide-recipes

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.