Recipes

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Note: In some of our recipes you can make it more or less spicy by adding more or
less of the TSS spice blend as much desired or, to make it hot rather than too spicy, you can chop a couple of green chillies like Jalapeno and add to the recipe. Enjoy!

If you wish to add on to our recipe page, your very own delicious recipe prepared with or without
using our TSS blends, please email us with your full name or nick name and a little
history as to how you came up with this lovely recipe. We would be delighted to add that
special recipe to our recipe page with your name and the brief history related
to that recipe.

If  you have any question on spices, herbs,cooking or anything about food ask our
resident Chef Mr. Spice. He will be glad to answer any question.

Since New Recipes are added regularly, please bookmark this page.

CONTENT

1. Meat Dishes (chicken, beef, lamb, turkey, quail, fish, shell fish, eggs)
2. Vegetable Dishes
3. Beans and Lentils (split beans) Dishes
4. Barbeque and Roasting
5. Pasta Dishes
6. Soups
7. Sauces, Dips & Salads
8. Chutneys
9. Baked Goodies
10. Desserts
11. Snacks

MEAT DISHES
(Chicken, Beef, Lamb, Turkey, Quail, Fish, Shellfish, Eggs)

Mughal Quorma (Indian Style)

Stew meat...454g/1lb
onion (chopped)...1med
yoghurt...1C
oil...1tbsp
water...1-1,1/2C
salt...to taste
tomatoe...1/2C (chopped)
cilantro...to garnish.
TSS blend for meat (Indian)...2-4tsps

1. In a non-metallic container put the meat along with yoghurt, TSS blend & salt. Mix them together & set it aside in the refrigerator for 10-20 mins.

2. Heat oil in a frying pan, sauté onion until translucent. Add meat mixture & stir for 5-6 minutes.
Cook on low heat until all of the liquid turns into a paste. Then, stir for a minute or until
the aroma of the spice comes out (about 1-3 minutes).

3. Add water & bring to a boil. Reduce heat and simmer until meat is done and sauce starts to
thicken. Garnish with tomatoe and cilantro and serve hot over a bed of steamed rice.

Smart Tips: any meat can be substituted (chicken, turkey, lamb etc.).

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Chicken Makhani (Butter Chicken)
boneless chicken thigh...454g/1lb,
onion (chopped)...1med,
yoghurt...1C,
TSS blend for meat (Indian)...2-4tsps,
oil...1tbsp,
water...1-1,1/2C,
tomatoe...1/2C (chopped),
cilantro...to garnish.
salt...to taste,
cream...1/2C
butter...4tbsp
almond (chopped or paste)...3tbsp
saffron soaked in 1 tbsp of milk...10-20 stigmas

1. In a non-metallic container put the meat along with yoghurt, TSS blend & salt. Mix them together & set it aside in the refrigerater for 10-20 mins or more.

2. Heat oil in a frying pan, sauté onion until transulent. Add meat mixture & stir for 5-6 minutes. Cook on low heat until all of the liquid turns into a paste.Then, stir for a minute or until the aroma of the spice comes out (about 1-3 minutes).

3. Add water & bring to a boil. Reduce heat and simmer until meat is done and sauce starts to thicken.

4. Add cream, butter, almond paste & saffron along with the milk . Stir thoroughly. Do not boil or over cook. Garnish with tomatoe and cilantro and serve hot along with Naan or Sheermal (Indian milk bread) or Foccacia bread.
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Keema Aloo (Ground Meat with Potatoe. Indian Style)

Ground meat...454g/1lb
onion (chopped)...1med
potatoe (diced)...1C
oil...1tbsp
tomatoe paste...2-3 tsps
water...1-1,1/2C
salt...to taste
tomatoe (optional)...1/2C (chopped)
cilantro...to garnish
TSS blend for meat (Indian)...2-4tsps.  

1. Heat oil in a frying pan, add meat & sauté until light brown. Add onion, TSS blend & salt. Sauté until onions are translucent.

2. Add water 1C, potatoe & tomatoe paste. Bring it to a boil. Cook on med heat until the liquid
turns into a thick sauce. Then stir for a minute.

3. Add water 1/2C. Reduce heat, simmer until potatoes are done (add more water if needed).
Garnish with tomatoe and cilantro and serve hot over a bed of steamed rice.

Smart Tips: any meat (not necessarily ground) can be substituted (chicken, turkey, lamb etc.).

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Vindaloo Paste

2~3 TB Chilli Pepper Flakes
5 TB TSS Indian Meat Blend
2 TB hot mustard powder
2 TB salt
3/4 cup white vinegar
1/2 cup vegetable oil

1. Place all the spices and the salt in a mixing bowl and stir in the vinegar. Keep blending with a spoon until a paste if formed.Heat the oil in a sauce pan over medium-high heat and add the paste. Reduce the heat immediately to low and stir steadily and vigorously, scraping the bottom of the saucepan to make sure the spices do not stick or burn. (Don't put your face over the pan, as the pungent vapors from the spices will make your eyes water.) Stir constantly for about 8 minutes, or until the spices have cooked and mellowed and the oil is exuded from the mixture to the edges of the pan. Set aside to cool. When the mixture has cooled, spoon it into a jar, complete with any oil, and cap tightly. The paste will keep indefinitely in the refrigerator and, if the jar has been sterilized, will keep for at least 6 months on the shelf. Use 1 TB to every 1 pounds of meat (more if you like it HOT).
2. To cook the vindaloo marinate the meat with vindaloo paste for 6~8 hrs or overnight in the fridge. Saute some onion with little bit oil or ghee( clarified butter) till it truns light brown, add the marinated meat and cook for about 7-8 min. Add little water just to cover the meat about 1/2 cup for 1lb meat, cover and braise at low heat till meat is tender, add some chopped tomato at the last stage. Garnish with cliantro and chopped green onion, serve hot with naan, chappati or pita bread.(Vindaloo= wine vinegar and garlic in Portugese)

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Salmon with Tomatoe & Avocado Sauce (Mexican Style)

Salmon steaks (1 inch thick)...4 pieces
onion (chopped)...1med
oil...2tbsp
water...1/2C
salt...to taste
tomatoe...1C (chopped)
avocado (cubed)...1C
TSS blend for fish (Mexican)...4, 1/2 tsps

1. Use 2,1/2 tsp of the TSS blend & salt to season the salmon steaks. In a shallow
frying pan, fry the steaks for 3 mins on both sides or until a golden brown crust forms.
Remove fish from the pan into a serving dish & set aside.

2. In the same pan, sauté the onions along with the rest of the blend  for 3-4 minutes. Add salt, tomatoe &
avocado and cook no more than 5 minutes. pour the sauce over the fish & serve while hot.

Smart Tips: any other fish or shellfish can be substituted . To prevent avocado from turning brown after
cutting into cubes, squeeze a few drops of lemon juice on it. If you would like to get rid of the unpleasant
odour in certain fishes; then before cooking, leave the fish (thawed or fresh) in the refrigerator
for 1/2 an hour, with 1-3tbsps of salt/lb of fish after mixing them together. Then, thoroughly
wash the fish to get rid of the excess salt and follow the above directions for cooking.

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Shrimp Scampi Mexicana (Mexican Style)

Tiger shrimp...454gm/1lb
lemon juice...1 to 1, 1/2 tbsp
salt...to taste
oil...1-2tbsp
TSS blend for fish (Mexican)...3-4 tsps

1. Marinate shrimps with the above ingredients except oil, for 10-20 minutes.

2. Heat oil in a frying pan & sauté the marinated shrimps in the pan over a medium heat for 3-5
minutes or until the shrimp is done (do not over cook). Serve while hot over a bed of lettuce
or use it as a stuffing along with guacamole for burritos, taco shells, or chimi changa.

Smart Tips: any other fish or shellfish can be substituted .You can cut them into strips for this recipe.
Shellfish takes very little time to cook, care should be taken to not overcook them, or else they become
rubbery. Already cooked shrimps bought from the stores can be a good substitute for raw shrimp in this
recipe. If you would like to get rid of the unpleasant odour in certain fishes; then before cooking, leave
the fish (thawed or fresh) in the refrigerator for 1/2 an hour, with 1-3tbsps of salt/lb of fish after mixing them together. Then, thoroughly wash the fish to get rid of the excess salt and follow the above directions
for cooking.

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Machlee Curry (Fish Curry)

Fish (small pieces)...454g/1lb
onion (chopped)...1med
oil...1tbsp
tomatoe paste...2-3tsps
water...1,1/4C
salt...to taste
tomatoe (optional)...1/2C (chopped)
green onions(sliced)...2 stalks
TSS blend for fish (Indian)...2-4tsps

1. Heat oil in a frying pan, sauté onion until translucent. Add TSS blend & salt, sauté for a minute.

2. Add water 1/4C & sauté until the aroma comes out (do not burn). Add tomatoe paste and stir 30 secs.
Add water 1C along with fish. Bring to a boil. Reduce heat, simmer until fish is done. Add chopped
tomatoes during the last stages of cooking. Garnish with sliced green onions and serve hot with rice.

Smart Tips: any type of fish can be used. If you would like to get rid of the unpleasant odour in certain
fishes; then before cooking, leave the fish (thawed or fresh) in the refrigerator for 1/2 an hour, with
1-3tbsps of salt/lb of fish after mixing them together. Then, thoroughly wash the fish to get rid of the
excess salt and follow the above directions for cooking.

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Machlee Quorma (Fish Quorma. Indian Style)

Fish (small pieces)...454g/1lb
onion (chopped)...1med
yoghurt...1C
oil...1tbsp
water...1-1,1/2C
salt...to taste
tomatoe...1/2C (chopped)
cilantro...to garnish
TSS blend for fish (Indian)...2-4tsps


1. In a non-metallic container put the fish along with yoghurt, TSS blend & salt. Mix them together & set it aside in the refrigerator for 10-20 mins.

2. Heat oil in a frying pan, sauté onion until translucent. Add fish mixture & Cook on low heat until all of
the liquid turns into a paste. Then, stir a little (very slowly) for a minute taking care not to break the fish.

3. Add water & bring to a boil. Reduce heat and simmer until fish is done and sauce starts to thicken.
Garnish with tomatoe and cilantro and serve hot over a bed of steamed rice.

Smart Tips: any type of fish can be used. If you would like to get rid of the unpleasant odour in certain
fishes; then before cooking, leave the fish (thawed or fresh) in the refrigerator for 1/2 an hour, with
1-3tbsps of salt/lb of fish after mixing them together. Then, thoroughly wash the fish to get rid of
the excess salt and follow the above directions for cooking.

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Warm Nutty Fish with Cold Tomato relish

4~6 Halibut/Salmon pieces about --- 450g
Coarsely chopped roasted Hazelnut- 1/2 cup
TSS Indian Fish Blend---1-2 tsp.
Olive oil-- 2 TBS
Lemon Juice--2 tsp.
Salt to taste.
For Tomato Relish
Chopped Tomato-1- 1.5 cup
chopped red onion- 1/2 cup
Chopped green onion-1/4 cup
Chopped green or red bell pepper- 1/2 cup
Serano/Jalapeno pepper Chopped- 1 tsp.
Cilantro Chopped-1/4 cup
Salt to taste
Rub fish pieces with TSS blend, salt, olive oil and lemon juice thoroughly and let it marinate for min 2 hrs (overnight preferred). Roll the marinated fish on the chopped hazelnut to form a crust. Transfer the crusted fish on a baking sheet and bake it for 7-9 min in a preheated 400 F oven with a dollop of butter on the top. Do not let the nuts burn. Let the fish rest few minutes after you take it out of the oven. Serve it over the cold relish(see below)
Tomato Relish
Mix all the ingredients for relish together. Season with salt (you can add a little bit olive oil to perk it up a bit). Put it in the fridge to cool & let all the flavours infuse together. You can serve this dish with some garlic toasted French bread slices and my Carrot Potato soup


Mongolian Beef Stir-Fry (Oriental Style)

Beef (thinly sliced)...227g/1/2lb
onion (sliced)...1med
oil...1tbsp
water chestnut...1/2C
celery (sliced)...1/2C
roasted cashew (optional)...1/4C
soy sauce...1tsp
water...1/2C
salt...to taste
green onions (sliced)...2 stalks
cornstarch/water mix...1tsp/1tbsp
TSS blend for meat (Oriental)...2-4tsps

1. Marinate beef for 30 minutes with TSS blend & salt. Heat oil in a wok or a deep frying pan & stir
fry the beef for 3 minutes.

2. Add the rest of the ingredients except water, soysauce, cornstarch mix & green onions. Stir-fry
for another 3 mins.

3. Add water and simmer for 3 mins. Add soy and cornstarch mix to thicken the sauce. Garnish
with sliced green onions and serve hot overfried noodles or a bed of steamed rice.

Smart Tips: any meat can be substituted (chicken, turkey lamb etc.).

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Kofta Curry (Indian Style Meat Ball)

ground meat...454g/1lb
onion (chopped)...1med
yoghurt...1/2C
oil...1tbsp, water...2/3C
tomatoe...1/2C (chopped)
cilantro...to garnish, egg ...1 (for binding)
bread crumbs...2/3C salt...to taste
TSS blend for meat (Indian)...4tsps

1. Mix together the meat, 2tsp TSS blend, bread crumbs, salt & egg. Shape it into 1" balls
& brown them in a saucepan, set aside.

2. In the same saucepan, sauté onion until translucent. Add the rest of the TSS blend & salt,
stir for 1 minute. Add water & yoghurt. Bring it to a boil then add the meat balls. Lower the heat,
Cover & braise for 10 to 15 minute.

3. Add tomatoes & simmer for 5 minutes. Garnish with cilantro and serve hot over a bed
of steamed rice or couscous.

Smart Tips: any ground meat can be substituted (chicken, turkey lamb etc.). If using the
spice mixture as listed after the TSS blend in the ingredient listing, then double the amount to
measure 4tsp. The leftover mixture can be  used later.

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VEGETABLE DISHES

Aloo Mutter (Potatoe & Pea Curry)

Potatoe (diced)...454g/1lb
peas (frozen)...1/2C
onion (chopped)...1med
oil...1tbsp
tomatoe paste...2-3tsps
water...1/2C
salt...to taste
tomatoe...1C (chopped)
cilantro...to garnish
TSS blend for Vegetables (Indian)...2-4tsps


1. Heat oil in a frying pan, sauté onion until translucent. Add vegetables & TSS blend & salt, sauté for a few minutes.

2. Add water & bring to a boil. Reduce heat and simmer until vegetables are done. Add tomatoe
paste and stir a little. Add chopped tomatoe during the last stages of cooking. Garnish with
cilantro and serve hot with rice or Naan (Indian flat bread).

Smart Tips: any vegetables or beans can be substituted. To have a thick velvety gravy, mash some of the cooked potatoes or beans in the same saucepan. This will help release starch from their body providing flavourful gravy. Hence, you wouldn't need to add any kind of flour to bring gravy to your dish. If using dried beans, soak them overnight in water. Drain the water & pour fresh tap hot water and boil the beans with a little salt until the bean are not completely but almost cooked (otherwise, they will become mushy when you will further cook them while following the recipe directions). Now follow the recipe directions. Or go into the jungle, get whatever vegetation you can find, try the same recipe, we bet it will be yummy ;-).....oops! just kidding.

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BARBEQUE & ROASTING

Tex-Mex BBQ

Frying chicken (quartered)...454gm/1lb
tomatoe paste...2-3tbsp
evaporated milk...1/4C
oil...1tbsp
water...1/4C to 1/2C
salt...to taste
oil for brushing
TSS blend for Tex-Mex BBQ...2-4tsps

1. Make a paste with the above ingredients except chicken & oil for brushing. Apply the paste over
the chicken in a non-metallic container and marinate for half to one hour or more (as desired).

2. Barbecue over the charcoal (keep brushing occasionally with oil & any sauce left in the container)
until done, serve with garden salad & mashed potatoes.

Smart Tips: Any meat including turkey, lamb or any seafood including shellfish can be substituted.
You can also roast in a pre-heated 325F oven instead of barbequing. When roasting, roast for
45 minutes/lb of meat or when the meat thermometer registers 170F for well-done. If substituting
chicken or turkey for roasting, reduce the roasting time to20min/lb. Fish & shellfish takes even
lesser time to cook If shellfish is cooked over the time it becomes rubbery.

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Chicken Wings Tex-Mex BBQ Flavoured

Chicken wings...454gm/1lb
tomatoe paste...2-3tbsp
evaporated milk...1/4C
oil...1tbsp
water...1/4C to 1/2C
salt...to taste
TSS blend for Tex-Mex BBQ...2-4tsps

1. Make a paste with the above ingredients except chicken wings. Apply the paste over the wings in a non-metallic container and marinate for half to one hour or more (as desired).

2. Spread the wings on a baking sheet and roast in a pre-heated 350F oven for 20-40 mins or
until completely cooked. Serve hot with garden salad & mashed potatoes.

Smart Tips:  Turkey wings can also be substituted for chicken wings.

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Roast A La Grec

Chuck roast...454gm/lb
oil...1tbsp
salt...to taste
oil for brushing
TSS blend for roasting (Roast Rub)...2-4tsps

1. Marinate the meat in a non-metallic container with the rest of the ingredients for half to
one hour or more (as desired).

2. Roast in a pre-heated oven at 325F for 45min/lb of meat or when the meat thermometer
registers 170F for well done. Baste in between with the pan drippings. serve
with mashed potatoe and salad.


Smart Tips: Any meat including turkey, lamb or any seafood including shellfish can be substituted.
If substituting chicken or turkey reduce the roasting time to20min/lb. Fish & shellfish takes
even lesser time to cook. If shellfish is cooked over the time it becomes rubbery.

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Chicken Tikka (Indian Style)

chicken leg quarters...454g/1lb
oil...1tbsp
tomatoe paste...2tbsp
water...1/4 to 1/2C
salt...to taste
TSS blend for Chicken Tikka (Tikka Rub)...2-4tsps

1. Make a paste with the above ingredients except chicken & oil for brushing. Apply the paste over
the chicken in a non-metallic container and marinate for half to one hour or more (as desired).

2. Barbeque over the charcoal (keep brushing occasionally with oil & any sauce left in the container)
until done, serve with Raita* & mashed potatoes.

* yoghurt blended together with green chillies, cilantro, roasted cumin and salt.

Smart Tips: Any meat including turkey, lamb or any seafood including shellfish can be substituted.
You can also roast in a pre-heated 325F oven instead of barbequing. Roast for 45 minutes/lb of meat
or when the meat thermometer registers 170F for well-done. If substituting chicken or turkey for
roasting, reduce the roasting time to20min/lb. Fish & shellfish takes even lesser time to cook.
If shellfish is cooked over the time it becomes rubbery.

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PASTA DISHES

Sicilian Pasta Delight

Your favourite pasta(cooked)...227g/1/2lb (dry uncooked)
onion (chopped)...1med
olive oil...2tbsp
chicken stock...1/2C
heavy cream...1/4C
tomatoe paste...2tbps
salt...to taste
tomatoe...2C (chopped)
Parmesan/Romano...1/4C
TSS blend for pasta (Besta Pasta)...2-4tsps

1. Heat oil in a frying pan, sauté onion until translucent. Add TSS blend & salt, sauté for a minute.

2. Add all the other ingredients except cream & cheese. Bring the mixture to a boil. Reduce heat
and simmer until sauce thickens. Add the cream and toss in your favourite cooked pasta.
Sprinkle with cheese & serve.

Smart Tips: Cooking liquid from the pasta can be used as substitute for stock, this will give
your pasta sauce a silky texture & flavour.

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SOUPS

Curried Carrot & Potatoe Soup

Potatoe (diced)...200/6 Oz
Carrot (diced)...1Cup
onion (chopped)...1med
Celery(chopped)..1/2 Cup
TSS blend for vegetables(Indian)...1 1/2 tsps
3 cup water
Whole milk or Half and half3/4 Cup
oil/butter...1tbsp
Garlic(chopped)..1 clove
salt...to taste
cilantro...to garnish
TSS blend for Vegetables (Indian)...1, 1/2tsps

1. In a large pot bring the water to a boil. Add all the vegetables except garlic along with TSS blend
and bring to a boil. Reduce heat, simmer for 1/2 hour or until all the vegetables are tender.

2. Remove from heat & cool for 5 min. Puree soup in a blender or food processor until smooth.
Return pureed soup to the pot & add milk/ Half & Half and bring to a boil. Reduce heat
and cook for 5 min.

3. Heat oil/butter in a small frying pan and sauté the chopped garlic. When garlic turns light
brown, add it to the soup along with the oil/butter. Garnish with cilantro and serve hot alone or
with toast, bread or Naan (Indian flat bread).

Smart Tips: You can add sliced mushrooms,roasted red peppers, shaved truffles etc to give a
little special touch. Also by adding cooked chicken, crab meat or spicy sausages this soup can be a
delicious non vegetarian dish.

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SAUCES, DIPS & SALADS

Curry Dip (Fish flavoured*)

Yoghurt...1C
Sour Cream...1C
salt...to taste
Green onion...1/2 stalk (finely chopped)
TSS blend for fish (Indian)...1 to 1,1/2tsps

Mix all the ingredients in a bowl except green onions, and whip with a fork. Mix in the
chopped green onions & pour it in a serving bowl and serve with carrot sticks, crab meat,
broccoli, toasted pita strips or rusk. Refrigerate before and after using.

Smart Tips: *you can substitute any TSS blend  to have a different flavour and taste.

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Tuna Salad

Tuna (canned)... 1 (Drained)
Onion...1/4C (chopped)
Green chillies...1/4-1/2 tsp (finely chopped)
Lemon juice...1 tsp
Mustard oil...2tsp

Mix the above ingredients thoroughly using hand or fork and serve.

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CHUTNEYS

Mango Chutney

Mango...1C (diced)
TSS roasted cumin....1/4 to 1/2 tsp (crushed)
Mustard paste...1tsp
Sugar...2tsp
Cayenne...1/4tsp or crushed red chillies...1/4tsp,or green chillies...1/4 tsp (chopped)
salt...1/4tsp or to taste

Mix them all together in a bowl. Serve any way you like.

Smart Tips: Honey can be substituted for sugar. You can add any herb in the end to garnish.

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Our Home-Made Basic Pesto

basil (fresh)...3C (chopped)
garlic...4 med cloves
ginger...1/2tbsp chopped
parmesan...1/4 to 1/2C
Pine nuts(roasted)...1/4C
lemon juice...2,1/2 to 3 tbsp
olive oil...1/2C
salt...1/2tsp or to taste
cayenne...1/4 to 1/2tsp

Blend them all together in a food processor.  If needed, put more olive oil for desired consistency.

Smart Tips: Any herb or a mixture of herbs (like parsley, cilantro etc) can be substitute for basil. Any other roasted nuts like hazelnuts, almonds, sunflower seeds etc can also be substituted for roasted pine nuts.

You can use the pesto in many ways : spread it over the bread alone or with cheese and tomatoe slices and broil for 5 minutes in the oven, or toss it with your favourite pasta, or make a pizza using the pesto and, or may be, where your imagination can take you. Enjoy!

Store the pesto in the refrigerator or freeze it. If not frozen, it is best to use it within a week or two.

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5. Deep fry the samosas until golden brown about 4-5 min. Drain on paper towel and serve with chutney or yoghurt dip.

Smart Tips: You can do many expriments by trying out new combinations for filling from vegetables to beans, canned tuna (fluid removed or used as a substitute for water) or ground (or pieces of) meat (chicken, beef, turkey etc) or combining them together. Keep trying new ways for Samosas and if you do come up with a really yummy filling and would like to share, do write to us we will post it on our web.

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DESSERTS

Long grain rice...1/4C (washed dried & coarsely ground).
Whole Milk...4C
Saffron stigmas...2 to 3
Cinnamon...1inch long stick
Cardamom...2 to 3 green pods
Sugar...4tbsp (or less as desired)
Rose water...1tbsp
Almond & pistachio...1tbsp (slivered)
Rose petal (edible)...1tsp (optional)

1. Scald the milk in a 2 L saucepan with sugar cardamom, cinnamon   & saffron. Let it sit on the lowest heat setting, stirring occasionally until the milk is reduced to 3 cups.

2. Gradually, add the ground rice while stirring  the milk with a spoon. Keep stirring, until the Feerni thickens having a consistency of stirred yoghurt.

3. Add the rose water, stir once & remove from the heat. Pour on to a serving dish. Garnish with rose petals, almond & pistachio. Serve when chilled & set.

 Smart Tips: To avoid forming lumps, keep stirring the milk after adding the rice.You can set the Feerni in an earthen bowl which serves two purpose; it absorbs any water that releases with time and it has a traditional value. The individual spices can also be used in the form of bouquet garni if one does not desire to have it in the finished product.

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