After finding aCanela and the Shashi: Indian Spice blend for the Spring CAUSEBOX, we had to have founder Kylie Chenn show us some of her skills. The CAUSEBOX team spent the afternoon with Kylie and got to experience the magic of her cooking and the spices. She cooked three different dishes, all incorporating the Shashi: Indian Spice blend and we’ve got the recipes for you!
Coconut Veggie Curry
Ingredients
Northern India Basic Sauce
2 tomatoes, pureed in blender
2 Tablespoons Oil
1 heaping spoonful Shashi: India Spice Blend
4 cloves fresh garlic, finely diced
1-inch piece fresh ginger, finely diced
1 large yellow onion, finely diced
½ cup water
½ teaspoon salt
Coconut Veggie Curry
½ cup cashews
½ cup water
1 teaspoon salt
1 cup coconut milk
Instructions
Northern India Basic Sauce
1. Add 2 Tablespoons oil to pan and place over medium heat. When the oil is hot add 1 heaping spoonful of the Shashi : India Spice Blend.
2. Let the spices simmer in the oil until the seeds begin to pop (2-3 minutes), then add the finely diced garlic & ginger. After a few minutes, add the onion. When the onion is soft and translucent (after about 5 minutes) add the ½ cup water and ½ teaspoon salt.
3. Place the two whole tomatoes in a blender and blend until pureed, then add to the sauce. Allow the mixture boil down over medium heat until the water has evaporated and the sauce has thickened.
Coconut Veggie Curry
1. Prepare the Northern India Basic Sauce (recipe above) and set aside.
2. Place the ½ cup cashews & ½ cup water in a blender and puree.
3. Add the cashew puree and 1 cup coconut milk to the Northern India Sauce Base, place over medium heat, and mix thoroughly.
4. Add the 3 cups of mixed vegetables, 1 teaspoon salt, and mix well. Cover and let simmer until all the vegetables are thoroughly cooked (15-20 minutes).
5. Garnish with raisins and cilantro leaves and serve with rice or delicious Indian bread. Add salt and pepper to taste.
Chicken Tikka Masala
Ingredients
Northern India Basic Sauce
*same as above in Coconut Veggie Curry*
Chicken Tikka Masala
2 tomatoes, roughly chopped
1 cup yogurt
1 lemon, juiced
2- 4 chicken breasts, cubed
1 teaspoon salt
Instructions
Northern Indian Basic Sauce
*Repeat steps from Coconut Vegetable Curry for Basic sauce*
Chicken Tikka Masala
1. Prepare the Northern India Basic Sauce (recipe above) and set aside.
2. Add the 2 chopped tomatoes , 1 cup yogurt, and lemon juice to the Northern India Sauce Base, place over medium heat, and mix thoroughly.
3. Add the cubed chicken & 1 teaspoon salt to the sauce and let simmer until chicken is tender and thoroughly cooked (10-15 minutes).
4. Enjoy with rice or Indian bread. Add salt and pepper to taste.
Palak Paneer
Ingredients
Northern India Basic Sauce
*Same as above in Coconut Veggie Curry recipe*
Palak Paneer
2 whole tomatoes, pureed in blender
1 bunch spinach
200 grams paneer (Indian Cottage Cheese)
1 teaspoon salt
Instructions
Northern India Basic Sauce
*Repeat steps from Coconut Vegetable Curry for Basic Sauce*
Palak Paneer
1. Prepare the Northern India Basic Sauce (recipe above) and set aside.
2. Boil the spinach for 2 minutes, strain, and blend to a puree (can blend with tomato puree if desired).
3. Add the tomato puree, spinach puree, and salt to the Northern India Basic Sauce, and simmer over medium heat until thoroughly mixed.
4. Cut the paneer into 1-inch cubes and add to the mixture. Cook for eight – ten minutes, or until paneer has softened.
5. Add salt and pepper to taste and enjoy with rice or delicious Indian bread.
(pictured: Kylie Chenn, aCanela founder)
If your mouths aren’t watering already, we promise they will be once you try these recipes! We’re still dreaming of these amazing dishes and we can’t wait to hear all about your cooking with aCanela’s Shashi: India Spice blend. You can also visit acanela.com for a few more recipes you can make with the Shashi:India Spice Blend in the Spring CAUSEBOX. Good luck 🙂
