Looking to try the taste of India but don’t know where to start, or just don’t have the time, well try Ananda’s Gourmet spice kits from mmm…
Ananda hails from Hyderabad in Southern India, traditionally a land of Nawabs and kings.
Her cooking is very much influenced by Moghul cooking, which has its own distinctive traditions and flavours.
She gives her utmost attention to picking the right kind of spices, which add a distinct aroma and taste.
Her spice kits provide all of the spices you need, in each to use packs, to create a gourmet meal of your own.
Each pack includes a shopping list (handily sized to fit in your wallet or purse) so you know exactly what you need to purchase to create a delicious meal, all of the spices and a step-by-step recipe to create a spicy feast at home.
What we sell at mmm…
Hyderabadi chicken Biryani – this dish hails from the royal kitchens of Nawabs and is renowned for its mouth-watering aroma.
This luxurious recipe combines rice and chicken in a single dish, and although more complicated than a simple curry, has been simplified to bring an extravagant indian feast to your table.
The chicken is marinated in a wide selection of spices and herbs in yoghurt mixture and layered with partially cooked rice; saffron infused milk and caramelised onions resulting in a melt-in-the-mouth dish.
Aloo gobi masala – a fragrant dish that is a staple curry of the Indian family dinner table.
Aloo (potatoes) and Gobi (cauliflower) are combined with spices to make a quick side dish to any indian bread or rice.
Goan prawn curry – the coastal town of Goa combines Indian and Portuguese culinary influences and flavours, along with the abundance if fresh seafood.
Anandas’ Goan Prawn Curry is made with ground coconut and chillies and blended with aromatic spices of coriander, pepper and garlic.
Fresh, pre-cooked and peeled king prawns are the most convenient and work best with this recipe.
The pungent sauce is an ideal partner to steamed rice or any indian bread.
Meryala Kodi Vepudu – this spicy dry dish originates from the Southern India province of Chettinad.
The region was on a historic spice trade route and is famous for combining flavours of star anise, tamarind, chilli and cloves.
Meryala (pepper cloves) chicken fry is a dry dish, and brings the impact of cloves balanced with the aromas of green and yellow peppers.
It goes well with cucumber raita (yoghurt and cucumbers), steamed rice, naans or rotis.
Matar paneer masala – paneer is an Indian cheese with a firm texture and mild flavour.
This aromatic, creamy and mild vegetarian curry combines paneer with the sweetness of fresh green peas.
Serve with naan bread for a simple lunchtime meal or as a side dish with pilau rice.
Murgh Makhani (butter chicken) – Murgh Makhani is originally a Punjabi dish. It is rich, creamy and full of flavour making it an all time favourite curry to prepare and eat.
The dish is made in two stages. Firstly, the chicken is marinated in a spicy yoghurt marinade and grilled, and then added to a delicious creamy tomato curry sauce.
It is best enjoyed with the classic accompaniment of rice and naan bread.
Kheema aloo – this is a popular spicy minced lamb or beef dish from the North-West Frontier.
Lean minced lamb or beef and potatoes are combined with the aromatic spice of cinnamon, cloves and cardamom.
Whether as a lazy Sunday brunch dish served with bread rolls, or as an accompaniment to an evening meal served with puris, rice or naan, Kheema Aloo is comforting and punchy.
Hyderabadi lamb korma – Hyderabad is a South Indian city, which was once the hub of the Mughal Empire.
The region remains famous for its sumptuous food, evocative or royal banquets.
In this dish, marinated lamb is enriched with a paste of coconut and poppy seeds, and slow cooked till tender.
It is mildly spiced, and can be served with rice or naan bread.
Chana masala (chickpea curry) – Chana Masala is a typical Northern Indian dish.
Traditionally, chickpeas, spices and tomatoes are simmered together for hours to produce a delightful sauce.
Anandas’ recipe is easy and just as delicious – a rich masala vegetarian dish is ready in minutes.
Chana Masala makes a great side dish served with any Indian bread, or pilau rice.
Tadka Dal (lentils) – the perfect accompaniment to any Indian curry, mixed with rice or enjoyed on its own.
This recipe is delicately flavoured with caramelised onion and sweetened with tomato to make a simple wholesome and easy to prepare dish.
Tadka refers to the final tempering of the lentils with hot spices, which are gently fried to release their fragrance and flavours.
Kodu Kura (chicken curry) – Kodu Kura quite simply translates as chicken curry, but is a sophisticated dish prepared with cinnamon, cardamom and cloves.
The light curry is cooked at the final stage in a creamy yoghurt mixture combined with cashew nut, coconut and poppy seed paste to give it a korma consistency, and finished with a splash of lemon or lime.
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Thanks to Anandas Gourmet for the images and information on this page.