#Recipes with CURRYiT

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The smartest Sous-Chef in town

CURRYiT’s range of freshly prepared curry pastes are like your personal sous-chefs. Prepared using age-old cooking methods, each curry paste is legacy packed in a jar. You no longer need to do any peeling, cutting, chopping, roasting – CURRYiT has done that for you. All you need to do is, add CURRYiT to a pan, some water, choice of veggies/meat and a dash of love. Give it 15 minutes, while you sip on some buttermilk or wine.

Here are the bestselling curry pastes from the kitchen of CURRYiT

Butter Masala

Bring the bustling highways of North India into your home. Close your eyes, picture yourself on a charpai in a dhaba and enjoy the classic BUTTER MASALA. Ready in 15 minutes, savour it with Paneer, Chicken or any protein of your choice. It’s a killer.

Purani Dilli ke Chhole

Craving for that lip-smacking taste of Purani Dilli Ke Chhole? Take your senses for a walk along the bustling and charming lanes of old delhi, with CURRYiT’s versatile Purani Dilli Ke Chhole. A mouthful of tangy temptation, they are definitely one of India’s most delectable foods. Enjoy it with warm little pooris for breakfast, with a plate of bhature for lunch, or with a steaming bowl of rice for dinner.

Continue reading here:  Smartest Sous-Chef in town

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The Kashmiri secret ingredient?

Ratan Jot is a natural red dye that has been traditionally used as a food colouring in authentic recipes of  Kashmiri Rogan Josh and Tandoori chicken.

Yes, the signature red colour of these iconic dishes came from this lesser-known herb – Ratan Jot.

But sadly, these days, artificial food colours have replaced ratan jot in tandoori tikkas and Kashmiri Rogan Josh has been smothered with the excessive use of tomatoes. All in the name of the colour red and at the cost of authentic taste.

But… what exactly is Ratan Jot

Continue reading here:  Is it ratan jot or an artificial food colour in your tikka

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Types of Onion used in Indian cooking

The onion love story of India and the different varieties used in Indian cooking.

After all, what’s a chaat without onions? Or Delhi’s favourite cheat snack – Chhole Bature without those juicy onion rings?

Indian cooking’s love affair with onion isn’t new. It is the one ingredient that no desi cook would want to be without- be it street food, a Mughal feast or a poor man’s meal – onions are an irreplaceable ingredient. No wonder an onion-shortage is treated as a state of emergency in our country!

Here’s a where these different varieties are used in cooking:

Spring Onions

Commonly known as scallion or green onions, they are loaded with essential nutrients like Vitamins, are low in calories and can be cooked or eaten raw. They are used in preparing Chinese cuisine, in our favourite chow-mein (how can we miss that)!

CURRYSOME FACT: Tony Glover (UK) hold the record for growing the heaviest onion weighing 8.5 kg.

So go on, and cook some masterpieces with these show-stoppers. By the way, did you the know that the majestic pink packaging of CURRYiT Purani Dilli Ke Chhole is created referring to the sirke-wale pyaaz that come along with the chhole bhature. Yeah, that’s how particular we are about recreating a complete culinary experience for you.

Continue reading here:  Types of Onion used in Indian cooking