Ingredients:
2 cups white basmati rice
1/2 teaspoon saffron strands soaked in 1/4 cup warm milk
2 lbs chicken thighs, chopped into 4-inch cubes
1 jar of Rupen's Konkan curry sauce
4 tablespoons ghee
1 cup fried onions (store-bought)
1/2 cup mint leaves, chopped
1 tablespoon sea salt
Instructions:
Preheat your oven to 350°F (175°C).This Spicy Masala Lentil Stew is a comforting and flavorful dish made with split yellow peas, brown lentils, and Rupen's Masala sauce, simmered to perfection with aromatic ghee and garnished with fresh cilantro.
Ingredients
1/2 cup split yellow peas
1/2 cup brown lentils
1 teaspoon sea salt
1 jar of Rupen's Masala sauce
2 tablespoons ghee
Fresh cilantro for garnish
Instructions
Wash the lentils thoroughly and soak them for 3 hours in triple the amount of water.This Spinach Lentil Curry is a flavorful and nutritious dish that combines the richness of Rupen's Spinach Curry sauce with hearty orange lentils, rice, and vibrant green peas. It's a quick and easy meal that's perfect for a cozy dinner for four.
Khichari: Khichari is a traditional Indian dish made from a combination of rice and lentils, often cooked together with spices and vegetables. It's known for its simplicity, versatility, and comforting qualities, making it a popular choice for a nourishing meal or during times of fasting.
]]>Khichari: Khichari is a traditional Indian dish made from a combination of rice and lentils, often cooked together with spices and vegetables. It's known for its simplicity, versatility, and comforting qualities, making it a popular choice for a nourishing meal or during times of fasting.
Ingredients
1 jar (approx. 300g) Rupen's Spinach Curry (SAAG) sauce
1 cup orange lentils
1 cup white short grain rice
4 cups hot water
1 cup frozen green peas
Instructions
In a large pot, combine the Rupen's Spinach Curry sauce, orange lentils, white short grain rice, and hot water.
Ingredients:
2 tablespoons oil
1 lb pork, diced into bite-sized pieces
1 jar of Rupen's Vindaloo curry
1 can pineapple slices, chopped + the juice from the can
Fresh cilantro, for garnish
Instructions:
Ingredients
1 lb paneer, cut into cubes
2 tablespoons ghee (clarified butter)
1 jar of Rupen's Masala sauce (about 350-400g)
1/4 cup water
1/2 cup green peas (optional)
Store-bought garlic naan, for serving
Instructions
Heat 1 tablespoon of ghee in a large skillet over medium-high heat. Once the ghee is hot, add the paneer cubes in a single layer. Sauté the paneer cubes for about 2-3 minutes on each side until they turn golden brown. Use a slotted spoon to remove the paneer from the skillet and set aside.
Ingredients
2 tablespoons olive oil
Instructions
Servings: 4
Ingredients:
1 lb chicken breast, diced
1 can (15 oz) cannellini beans, drained and rinsed (puree half of them)
1 large onion, finely chopped
1 potato, diced
1 jar (10 oz) Rupen's Korma sauce
4 cups chicken stock
2 tablespoons lemon juice
Salt and pepper, to taste
1 avocado, sliced (for garnish)
Fresh cilantro, chopped (for garnish)
Instructions:
Cook the Chicken: In a large pot or Dutch oven, cook diced chicken breast over medium-high heat until browned and cooked through. Remove the chicken from the pot and set aside.Indulge in the rich symphony of flavors with our Spicy Lamb Chili, where succulent lamb shoulder chunks meet vibrant chickpeas, red bell peppers, and carrots, all harmonizing in Rupen's Vindaloo curry sauce for an exhilarating kick. Simmered to perfection and garnished with fresh cilantro, this chili promises a satisfying journey through layers of spice and warmth, making it the perfect dish for gatherings or cozy evenings.
Servings: 4
Ingredients:
1.5 lbs lamb shoulder, cut into bite-sized chunks
Instructions:
Prepare the Lamb: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Season the lamb chunks with salt and pepper, then brown them in the pot, working in batches to avoid overcrowding. Once browned, transfer the lamb to a plate and set aside.Enjoy your Spicy Lamb Chili with the rich flavors of vindaloo curry and tender lamb!
]]>Vegetables Vindaloo is a flavorful dish made with a blend of assorted vegetables and Rupen's Spicy Vindaloo Curry Sauce, delivering a rich and fiery curry experience.
Ingredients
Instructions
Heat oil in a pan and sauté chopped onions until golden brown.Ingredients
Instructions
In a large pot, heat the oil over medium heat. Add the chopped onion and sauté until translucent.Dive into a culinary composition with Sea Symphony Stew, where plump mussels, tender cauliflower, and crisp celery unite in a harmonious melody of flavors. This stew promises a delightful medley that captivates the palate with each spoonful, creating a symphony of taste that lingers in every bite.
Serves: 3-4
Ingredients:
2 tablespoons Coconut oil or Butter
Instructions:
In a large pot, sauté bay leaves in coconut oil or butter until aromatic.
Serves: 4
Ingredients
1 lb boneless, skinless chicken thighs, diced
1/2 lb spicy sausage (such as andouille), sliced
1 cup celery, chopped
1 cup white onion, chopped
1 cup green bell pepper, chopped
3 cloves garlic, minced
1 jar Rupen's Vindaloo Sauce
4 cups chicken stock
1/2 cup dark roux
2 tablespoons vegetable oil
Salt and pepper to taste
Roux:
1/4 cup all-purpose flour and 1/4 cup vegetable oil
Instructions
Prepare Ingredients:
Dice the chicken thighs, chop the celery, onion, and green bell pepper, and slice the spicy sausage.
Prepare the Roux:
Combine all-purpose flour and vegetable oil in a skillet over medium heat.
Stir continuously to prevent burning, adjusting heat if necessary.
Continue stirring until you achieve a deep, chocolate-brown color (15 minutes).
Remove from heat immediately to cool slightly before using in your gumbo.
Sear Chicken and Sausage:
In the same pot, add the remaining 1 tablespoon of oil if needed.
Add the chopped celery, onion, green bell pepper, and minced garlic (trinity). Sauté until the vegetables are softened. Add 1/4 cup of the prepared Roux and mix.
Simmer with Vindaloo Sauce:
Gradually add the chicken stock while stirring to avoid lumps.
Stir in Rupen's Vindaloo Sauce, adjusting the quantity based on your preferred spice level.
Add back the seared chicken and sausage, and bring the mixture to a simmer.
Simmer and Season:
Reduce heat to low, cover, and let the gumbo simmer for about 30-40 minutes to allow the flavors to meld.
Notes:
Serve the Spicy Vindaloo Gumbo over cooked white rice. Garnish with chopped green onions.]]>This Butternut Squash Korma Curry Soup combines the natural sweetness of butternut squash with the aromatic flavors of our Korma curry, creating a delicious and comforting dish that's perfect for any occasion.
]]>Ingredients
1 organic butternut squash
7 oz Rupen's Korma curry sauce
4 cups Vegetable broth
1 C. tbsp olive oil
Salt and pepper
Instructions
Peel, seed, and dice the organic butternut squash.Delight in a comforting Salmon and Leek Soup, where tender leeks, potatoes, and succulent salmon are simmered in a creamy broth, infused with the freshness of diced tomatoes and fragrant dill, creating a satisfying and flavorful bowl.
Ingredients
1 lb Yukon gold potatoes, peeled and diced
1/2 teaspoon ground turmeric
1 lb salmon fillet, skin removed, cut into bite-sized pieces
2 cups fish stock
2 leeks, cleaned and thinly sliced
1 cup Rupen's Korma Sauce
2 Tablespoons butter
4 strands of dill, finely chopped
Salt and pepper to taste
Instructions
Prepare the Vegetables: Start this soup recipe by washing and thinly slicing the leeks. Cook them in a large pot with butter for a few minutes until they become tender.
Prepare the Potatoes: Peel the potatoes and cut them into cubes. Add them to the pot and sauté for 5 minutes. Add ground turmeric and mix. Saute for one minute. Pour in the fish/vegetable stock and bring it to a boil. Reduce the heat and add the diced tomatoes.
Simmer the Soup: Let it simmer over low heat, covered, for approximately 15 minutes or until the potatoes are cooked.
Add the Salmon: Add the salmon, cut into pieces. Let it cook for 5 minutes. Season with salt and pepper, and gently stir in the Korma curry sauce.
Finish and Serve: Sprinkle with dill, and serve the soup immediately.
Ingredients
For the Meatballs:
For the Gravy:
For Garnish:
Instructions
This recipe offers a milder, spice-free version of the classic Lamb Vindaloo, still retaining the flavorful combination of Rupen's Vindaloo Sauce and coconut milk. Enjoy your delicious and comforting Lamb Vindaloo with a touch of spice and creamy richness!
Serves: 3-4
Ingredients:
Instructions:
Spice up your Christmas party with a festive twist on a classic favorite – these Spicy Deviled Eggs featuring the bold kick of Rupen's Red Chili Paste. These delectable bites are not only a visually appealing addition to your holiday spread but also boast a tantalizing heat that sets them apart, making them the perfect savory treat for a season filled with celebration and joy.
Serves: 3-4
Ingredients:
6 hard-boiled eggs, peeled and halved
Instructions:
Carefully remove the yolks from the halved eggs and place them in a bowl.Indulge in the rich and aromatic festivities with Rupen's Masala Chai Eggnog, a delightful fusion of creamy eggnog infused with the captivating flavors of spiced chai. Warm and comforting, this unique holiday beverage brings a touch of exotic flair to your seasonal celebrations.
Serves: 3-4
Ingredients:
2 cups of eggnog
2 teaspoons of loose Rupen's Masala Chai loose tea leaves or 2 teaspoons of Rupen's Vanill Chai loose tea leaves
1/4 cup sugar (adjust to taste)
OPTIONAL: 2 dollops of whipped cream, one for each cup
Instructions:
Heat eggnog until warm (avoid boiling).
Steep Rupen's Chai tea directly in eggnog for 5-7 minutes. Add sugar, if desired.
Strain to remove tea leaves or bags.
Chill for 1-2 hours.
Serve in glasses and garnish if desired.
Enjoy the festive blend of Rupen's Masala Chai with creamy eggnog!
Ingredients
1 lb diced eggplant
2 tablespoons oil
1/2 cup Rupen's Masala Sauce
Fresh cilantro leaves, chopped (for garnish)
Instructions
Heat oil in a pan, sauté diced eggplant until golden brown and cooked.
Pour in Rupen's Masala Sauce, stir, and simmer for 10 minutes.
Garnish with chopped cilantro.
Serve hot with roti, naan, or steamed rice.
Enjoy your quick and flavorful Rupen's Eggplant Masala!
]]>
Serves: 6
Ingredients:
6 chicken breasts, cut into bite-sized pieces
1 large onion, finely chopped
1 clove of garlic, minced
2 tablespoons peanut oil
1/2 cup coconut milk
1 cup chicken broth
1 bottle of Rupen's Konkan Curry Sauce (or any other curry sauce of your choice)
6 slices of canned pineapple in syrup, drained and cut into big slices
Salt and pepper to taste
Fresh cilantro for garnish (optional)
For the Brown Rice:
2 cups brown rice
4 cups water
Salt to taste
For Steamed Broccoli:
2 cups broccoli florets
Instructions:
Prepare Brown Rice:
Prepare Steamed Broccoli:
Prepare Chicken Curry:
Serve:
Enjoy your flavorful and tropical Chicken and Pineapple Curry with Broccoli & Brown Rice!
]]>Mango chutney is a versatile condiment that can add a burst of sweet and tangy flavor to a variety of dishes. Here are a few recipe ideas using mango chutney:
Mango Chutney Glazed Chicken: Marinate chicken pieces in mango chutney, then grill or bake them until they're cooked through. Baste with additional chutney during cooking for a delicious glaze. Serve with rice or a fresh salad.
Mango Chutney and Brie Quesadillas: Spread mango chutney on a tortilla, add slices of brie cheese, and then fold it in half. Cook in a skillet until the tortilla is crispy and the cheese is melted. Cut into wedges and serve as an appetizer or snack.
Mango Chutney Meatballs: Make meatballs using a mixture of ground meat, breadcrumbs, and spices. Add a spoonful of mango chutney to each meatball before baking or simmering them in a flavorful sauce. This creates a sweet and savory combination.
Mango Chutney and Cream Cheese Stuffed Puffs: Stuff mini puff pastry shells with a mixture of cream cheese and mango chutney. Bake until the pastry is golden and the filling is bubbly for a delightful appetizer.
Mango Chutney and Shrimp Stir-Fry: Sauté shrimp in a hot pan with a little oil, garlic, and ginger. Add mango chutney and stir-fry until the shrimp is cooked and coated with the chutney. Serve over rice or noodles.
Mango Chutney Grilled Cheese: Create a gourmet grilled cheese sandwich by spreading mango chutney between slices of your favorite cheese and bread. Grill until the bread is golden and the cheese is melted.
Mango Chutney Salad Dressing: Whisk mango chutney with olive oil, vinegar, and a pinch of salt and pepper to create a delicious salad dressing. Drizzle it over a green salad with mixed greens, nuts, and your choice of protein.
Mango Chutney Topping for Baked Brie: Place a wheel of Brie cheese in a baking dish, top it with mango chutney, and bake until the cheese is soft and gooey. Serve with crackers or bread.
These recipes showcase the versatility of mango chutney, adding a delightful twist to a wide range of dish.
]]>Ingredients:
1 cup Basmati riceInstructions:
Rinse and soak the Basmati rice for 20 minutes, then drain.Ingredients:
2 cups leftover turkey, diced or shredded
Instructions:
In a bowl, mix mayonnaise, Greek yogurt, curry powder, lemon juice, salt, and pepper to make the dressing.Enjoy your Curried Turkey Salad with a sweet and tangy mango chutney!
]]>This Coconut Turkey Soup with our Konkan Sauce is a rich and flavorful dish that combines the creamy goodness of coconut milk with the bold flavors of Konkan Curry. It makes for a comforting and satisfying meal, perfect for any time of the year.
Ingredients:
1/2 cup Rupen's Konkan Curry
Instructions:
Heat oil in a saucepan, add turmeric and pepper.Pumpkin, an essential ingredient in South Indian cuisine, takes center stage in our Madras Pumpkin Curry. This flavorful dish not only celebrates the culinary heritage of South India but also offers a delightful way to use up leftover pumpkins, blending their hearty goodness with the bold flavors of Madras curry.
Ingredients:
2 tbsp coconut oil
Instructions:
Preheat the oven to 350°F (175°C).Indulge in the delightful flavors of fall with our Savory Roasted Pumpkin with Saag Sauce. This easy-to-follow recipe combines the earthy sweetness of pumpkin with the rich, aromatic notes of Saag sauce, resulting in a mouthwatering fusion of tastes and textures.
Ingredients:
1 lb (450g) pumpkin, cut into 2-inch cubes
Instructions:
Preheat the oven to 350°F (175°C).Rezala curry is a dish with a complex history, reflecting influences from Mughal, Bengali, and possibly Persian cuisines. Its unique combination of flavors and creamy texture has made it a beloved part of Indian and Bengali culinary traditions.
Serves: 2-3
Ingredients
2 tablespoons ghee
2-3 dried red chilies (adjust to your spice preference)
1 pound (450g) boneless turkey, cut into bite-sized pieces
1 cup Rupen's Korma sauce
1-2 tablespoons Rupen's Jalapeno Paste (Thecha) (adjust to your spice preference)
Salt, to taste
1/2 teaspoon rose water
Dried rose petals, for garnish
Instructions
Heat 2 tablespoons of ghee in a saucepan over medium heat. Add dried red chilies and fry for 30 seconds until aromatic, being careful not to burn them. Set aside for garnish.
In the same saucepan with remaining ghee, sauté turkey pieces for 5 minutes until browned, seasoning with a pinch of salt.
Add the Rupen's Korma sauce until it simmers. Stir in Rupen's Jalapeno Paste to taste.
Return semi-cooked turkey to the sauce and simmer for 10 minutes with a lid on.
Simmer until turkey is tender and sauce thickens. Adjust seasoning with salt.
Garnish with reserved fried red chilies, rose water, and dried rose petals.
Serve hot with rice or naan. Enjoy!
]]>To commemorate our fifth-year milestone, we are introducing two delectable curry sauces that we anticipate will capture your heart:
We extend our heartfelt gratitude to our valued customers for their unwavering support. This achievement is nothing short of a dream fulfilled!
Classic Masala Chai
Serves: 2
Ingredients
1 cup water
1 cup 2% milk
2 teaspoons Rupen's Chai
2 teaspoons sugar
Instructions
In a saucepan, add water and milk. Bring to a boil.
Add sugar and tea leaves. Stir. Cook on low heat for 7 minutes.
Strain the chai into cups and enjoy!
Iced Chai Latte
Serves: 2
Instructions
Make 'Classic Masala Chai' as described above. Once the chai has come to room temperature, refrigerate for a few hours.
In two tall glasses, add ice cubes, pour chai. Serve.
Chai Latte with a Twist
Serves: 2
Ingredients
2 cups 'Classic Masala Chai' as described above
1/2 cup milk
1/4 teaspoon vanilla extract
2 dollops whipped cream
1/4 teaspoon ground nutmeg or cinnamon
Instructions
Add prepared chai as in two tall glasses.
Heat milk in a separate container or steam it if available. Froth.
Add a few drops of vanilla extract and sweetener to the chai.
Pour the steamed milk over the chai and stir gently.
Top with whipped cream and a sprinkle of ground cinnamon or nutmeg.
Enjoy your indulgent chai latte!
Golden Masala Chai
Ingredients
1 cup water
1 cup 2% milk
2 teaspoons Rupen's Masala Chai
1/2 teaspoon turmeric powder
2 teaspoons honey
Instructions
In a saucepan, combine water, milk, and turmeric powder. Bring to a boil.
Add Rupen's Masala Chai and stir. Cook for 7 minutes. Strain the chai into cups and add honey or sweetener to taste.
Enjoy the warming and aromatic flavors of golden chai!
Note: Feel free to adjust the quantities of turmeric, vanilla, and other ingredients to achieve the desired flavor profile for your turmeric vanilla chai recipes.
]]>
Serves: 2
Ingredients
1 whole Red Snapper, cleaned and scaled (about 2 pounds)
2 tablespoons Coconut Oil
1 jar Rupen's Tenga Curry Sauce
Salt, to taste
Chopped Cilantro, for garnish (optional)
Instructions
Rinse the red snapper under cold water and pat dry with paper towels.
Make a few diagonal cuts on both sides of the fish, about 1 inch apart. This helps the curry flavors penetrate.
In a large skillet or deep pan, heat the coconut oil over medium heat.
Pour in Rupen's Tenga Curry Sauce and stir gently.
Gently place the red snapper into the skillet, ensuring it's coated with the curry sauce.
Spoon some of the sauce over the fish to ensure it's well-covered.
Cover the skillet with a lid and let the fish cook for about 10-15 minutes, depending on the size of the fish. Occasionally spoon more sauce over the fish.
To check if the fish is cooked, gently insert a fork into the thickest part of the fish. The flesh should flake easily and be opaque.
Once the fish is cooked, remove the skillet from heat.
If using, sprinkle chopped cilantro over the fish.
Season with salt to taste.
Serve:
Carefully transfer the red snapper to a serving platter.
Serve the Coconut Tenga Curry Red Snapper with steamed rice or your choice of side dishes.
Spoon some of the curry sauce from the skillet over the fish while serving.
Note: Adjust the quantity of Rupen's Tenga Curry Sauce based on your preferred level of spiciness and flavor intensity. Enjoy this delightful and aromatic dish for a satisfying meal!