EASY RECIPES
Here is a selection of quick recipes that will help you discover the full potential of our product range. Click on each product name to expand it and then the recipe that you want to view.
Ingredients
Cooked Chickpeas (mashed lightly) – 200 g
Hot Madras Mix Kara Kozhambu – 70 g
Sunflower Oil – 10 g
Water – 40 g
Method
- Heat oil and add chickpeas.
- Stir in Hot Madras Mix and water.
- Cook until thick and spoonable.
- Use as a wrap or sandwich filling.
Ingredients
Ramen Noodles – 120 g
Hot Madras Mix Kara Kozhambu – 60 g
Vegetable Stock – 400 g
Toasted Sesame Oil – 5 g
Method
- Boil noodles separately and keep aside.
- Heat stock and add Hot Madras Mix. Simmer for 3 minutes.
- Add toasted sesame oil and cooked noodles.
- Serve hot as a South Indian–style ramen.
Ingredients
Drumstick Pieces – 250 g
Hot Madras Mix Kara Kozhambu – 75 g
Sesame Oil – 15 g
Water – 220 g
Method
- Heat oil and sauté drumstick pieces briefly.
- Add Hot Madras Mix and water.
- Simmer until drumstick is tender and gravy thick.
- Serve with rice.
Ingredients
Small Brinjals (quartered) – 300 g
Hot Madras Mix Kara Kozhambu – 80 g
Sesame Oil – 15 g
Water – 180 g
Method
- Heat oil and sauté brinjals until glossy.
- Add Hot Madras Mix and water.
- Simmer on low until brinjals are soft.
- Best with hot rice.
Ingredients
Potatoes (cubed) – 300 g
Hot Madras Mix Kara Kozhambu – 70 g
Sesame Oil – 15 g
Water – 200 g
Method
- Heat oil and sauté potatoes until lightly crisp.
- Add Hot Madras Mix and water.
- Simmer until potatoes are soft and gravy coats them.
- Serve with rice or dosa.
Ingredients
Mixed Vegetables – 250 g
Hot Madras Mix Kara Kozhambu – 80 g
Sesame Oil – 15 g
Water – 150 g
Method
- Heat oil and add vegetables. Sauté briefly.
- Add Hot Madras Mix and water.
- Simmer until vegetables are cooked and gravy thickens.
- Serve with rice.
Ingredients
Firm Tofu (cubed) – 200 g
Coconut Milk – 150 g
Hot Madras Mix Kara Kozhambu – 60 g
Sesame Oil – 10 g
Method
- Heat oil and lightly sauté tofu.
- Add Hot Madras Mix and coconut milk.
- Simmer for 5 minutes until coated and glossy.
- Serve with steamed rice.
Ingredients
Mixed Vegetables (carrot, beans, cauliflower) – 300 g
Hot Madras Mix Kara Kozhambu – 80 g
Sunflower Oil – 15 g
Method
- Toss vegetables with oil and Hot Madras Mix.
- Spread on a baking tray.
- Roast at 200°C for 25–30 minutes, turning once.
- Serve as a side or in wraps.
Ingredients
Cooked Rice – 200 g
Paneer (cubed) – 150 g
Hot Madras Mix Kara Kozhambu – 70 g
Sunflower Oil – 10 g
Water – 50 g
Method
- Heat oil and lightly sauté paneer until golden.
- Add Hot Madras Mix and water. Simmer for 2–3 minutes.
- Add cooked rice and fold gently.
- Serve hot with a squeeze of lime if desired.
Ingredients
Button Mushrooms (sliced) – 200 g
Spinach (rough chopped) – 80 g
Hot Madras Mix Kara Kozhambu – 60 g
Sesame Oil – 10 g
Water – 40 g
Method
- Heat sesame oil in a pan and sauté mushrooms until lightly browned.
- Add Hot Madras Mix and water. Stir well.
- Add spinach and cook just until wilted.
- Adjust consistency and serve with rice or toast.
Ingredients
Noodles – 150 g
Sliced Vegetables – 100 g
madras Pepper Garlic Curry – 50 g
Sunflower / Sesame Oil - 10 g
Method
1. Boil noodles until just cooked and drain. Reserve some of the water.
2. warm oil in a pan and toss vegetables until cooked
3. Add Madras Pepper Garlic Curry to the pan along with some of the noodle water and stir well.
4. Adjust water to get the desired consistency.
5. Add noodles and toss well.
